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A Tasty Halloween

Posted by in Holidays, Looks Delicious!

When it comes to Halloween goodies, Tasty Kitchen members are coming through as usual. These miniature Oreo Pumpkin Cheesecakes from Lauren’s Latest look darling and delicious.

 
 
 
 

And these ginger sugar cookies from Heather Christo are precious, and sound absolutely yummy. (Love Heather’s blog!)

 
 
 
 

I love the look of these pieknits. Colorful!

 
 
 
 

This is a great, simple recipe for a cute topping for cheesecakes, etc. Thanks, ButterYum!

 
 
 
 

For those of you with a grody sense of humor, try serving up these Spooky Bloody Brains (again, from Lauren) just before going trick-or-treating. Ha!

 
 
 
 

And finally, these classic Mummy Dogs, submitted by Mommy’s Kitchen.

Very cute stuff, guys! Thanks for sharing. My kids are now making their own grocery list.

Love,
Ree

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Sauerkraut and Pork

Posted by in Step-by-Step Recipes

I’d like to welcome John Dawson, also known as Patio Daddio, as a new contributor to the Tasty Kitchen Blog. We’re happy to have a brave dude among our ranks. Welcome, John! –Ree

 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

 
This is one of those recipes.

There are certain family recipes that, by the mere smell of them cooking, bring back fond family memories. For me, and I suspect for most, they are the kinds of hearty meals that you eagerly anticipate all day. They evoke thoughts of certain seasons, holidays, or just great times with family and friends. This is such a recipe. There is something magical that happens in that Dutch oven. The whole house fills with an incredible aroma that immediately makes me think of my childhood with my maternal grandparents. And now that I have my own family I am passing the love down the line.

Sauerkraut and Pork isn’t at all sexy, but what it lacks in fancy schmancy ingredients and visual appeal it more than makes up for in flavor and pure comfort food bliss. It’s simply pork shoulder that is braised in sauerkraut, applesauce and onions. That’s it! It’s simple rustic peasant food that couldn’t really be simpler or better.

Alright, that’s enough back-story. Let’s make some magic.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

You’ll need bone-in (important) country-style pork ribs, sauerkraut, applesauce, onions, chicken broth, oil, kosher salt and pepper. You also need a large, heavy, and covered Dutch oven.

Preheat your oven to 325 degrees.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Season the pork with salt. You don’t need too much because there’s plenty in the kraut.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Season liberally with fresh ground coarse black pepper.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Peel and quarter the onions.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Heat your Dutch oven over medium-high heat, add and heat the oil, then add two or three of the pork pieces. You don’t want to crowd the pan, so work in batches.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Cook the pork until it is nicely browned on one side, about two minutes. Flip them over and cook another two minutes, or until the other side is nicely seared. Repeat the searing for the remaining pork.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Turn off the heat, remove the pork to a plate, and set aside.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Add the applesauce to the pan. Stir to deglaze it.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Drain about half of the juice from the sauerkraut. Add it to the pan and stir to incorporate it with the applesauce.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Arrange the pork on top of the sauerkraut and applesauce mixture. It’s okay to sort of cram them in there if need be, but try to keep them from being completely submerged.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Arrange the onions on top of the pork.

Cover and bake at 325 degrees for an hour and a half.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Check the liquid content and add chicken stock if the top looks at all like it’s starting to get dry. You want to see the sauerkraut just barely under the surface of the liquid.

Cover and continue cooking another hour.

This is where the magic really starts to happen. Soon everyone in the house will be asking when dinner will be ready.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Uncover and cook another 30 minutes.

You can use this time to make your favorite plain mashed potatoes.

Another option is to add chicken broth and make dumplings right on top. My grandmother would usually make both, as my sister was a fool for the dumplings.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Put a pile of mashed potatoes on a plate, make a well in it, ladle on a bunch of kraut and juice, and top with some of the tender pork and a wedge of onion.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Dive in!

 
 

Printable Recipe

Sauerkraut & Pork

4.40 Mitt(s) 22 Rating(s)22 votes, average: 4.40 out of 522 votes, average: 4.40 out of 522 votes, average: 4.40 out of 522 votes, average: 4.40 out of 522 votes, average: 4.40 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8

Description

Sauerkraut and pork isn’t at all sexy, but what it lacks in fancy schmancy ingredients and visual appeal it more than makes up for in flavor and pure comfort food bliss. It’s simply pork shoulder that is braised in sauerkraut, applesauce and onions. That’s it! It’s simple rustic peasant food that couldn’t really be simpler or better.

Ingredients

  • 4 pounds Country-style Pork "ribs", Bone-in
  • 2 Tablespoons Canola Oil
  • 3 cups Applesauce, No Sugar Added
  • 2 jars Sauerkraut, 32 Oz Each
  • 2 whole Medium Yellow Onions, Peeled And Quartered
  • Chicken Broth As Needed
  • Kosher Salt And Pepper

Preparation Instructions

Preheat your oven to 325 degrees.

Season the pork with salt (lightly) and pepper.

Heat your Dutch oven over medium-high heat, add and heat the oil, then add two or three of the pork pieces. You don’t want to crowd the pan, so work in batches.

Cook the pork until it is nicely browned on one side, about two minutes. Flip the pork over and cook another two minutes, or until the other side is nicely seared. Repeat with the remaining pork.

Turn off the heat, remove the pork to a plate, and set aside. Add the applesauce to the pan and stir to deglaze it.

Drain about half of the juice from the sauerkraut. Add it to the pan and stir to incorporate it with the applesauce.

Arrange the pork on top of the sauerkraut and applesauce mixture. It’s okay to sort of cram them in there if need be, but try to keep them from being completely submerged.

Arrange the onions on top of the pork.

Cover and bake at 325 degrees for an hour and a half.

Check the liquid content and add chicken stock if the top looks at all like it’s starting to get dry. You want to see the sauerkraut just barely under the surface of the liquid.

Cover and continue cooking another hour.

Uncover and cook another 30 minutes.

You can use this time to make your favorite plain mashed potatoes. Another option is to add chicken broth and make dumplings right on top.

Put a pile of mashed potatoes on a plate, make a well in it, ladle on a bunch of kraut and juice, and top with some of the tender pork and a wedge of onion.

Dive in!

 
 
_______________________________________

John Dawson has always been one of our favorite men here at Tasty Kitchen. His blog, Patio Daddio BBQ is a great resource for great recipes of every kind. Go visit his site for good food, equipment reviews, cooking competitions, video clips, and occasional photos of his lovely family.

 

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Scalloped Sweet Potatoes

Posted by in Step-by-Step Recipes

Amy does it again, bringing us beautiful step-by-step instructions for Scalloped Sweet Potatoes, submitted by Tasty Kitchen member quincyskeeper. Thank you, Amy! –PW

 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

 
When I think of sweet potatoes, I think of the holidays—in particular, Thanksgiving. So when I stumbled across this recipe for Scalloped Sweet Potatoes, submitted by Tasty Kitchen member quincyskeeper, I thought it would make the perfect side dish for a holiday spread. Instead of waiting until Thanksgiving day to give it a go, I tested it on my willing family first.

Boy was I surprised. To begin with, I’m not usually a big sweet potato fan. I grew up with them being mashed to pieces and topped with marshmallows. But this recipe has changed my mind a bit. It’s a savory bite of goodness, and was perfect served alongside a nice steak and fresh crispy salad. Certainly not a recipe to save only for the holiday table.

Wanna give it a go? Well, alright then. Let’s get started.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

You’ll need sweet potatoes, bacon, an onion, flour, salt, pepper, milk and parmesan cheese. All yummy stuff for sure. (Be sure to look for the link to the full recipe, including all ingredient measurements, preparation details, etcetera at the end of this post.)

Go ahead and preheat your oven to 325°F.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

Begin by peeling the sweet potatoes and slicing them about 1/4″ thick.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

Cook the sweet potatoes for about 5-10 minutes in boiling water.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

While the sweet potatoes are boiling, fry the bacon until crispy.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

When bacon is done, place it on a paper towel to cool. After it has cooled, crumble it up. No nibbling! The sweet potatoes need it. They need all that bacon goodness. You’ll see. And don’t clean out the pan you fried the bacon in. You’ll need that in a few.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

The sweet potatoes should be ready now. Drain them and set aside.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

If you haven’t already done so, dice the onion.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

Add the onion to the bacon drippings.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

Cook the onions until tender and yumilicious. One of the best aromas ever: sautéed onions. Yum.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

Next, lower the heat, and add the flour to the onions.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

Combine well. It’ll turn into a paste-like mixture.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

Add the salt and pepper next.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

In goes the milk.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

Stir the milk in and cook, stirring occasionally until mixture thickens. It should have the consistency of gravy. Not too thick but not watery either.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

Now begins the assembly of the dish. Layer the bottom of a 11×7″ baking dish with sweet potatoes.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

Half of the crumbled bacon goes on next.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

The yummy gravy mixture goes on now.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

Spread out half of the gravy mixture.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

After that, arrange a layer of the remaining sweet potatoes and the crumbled bacon. It’s all about the layering folks.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

Next goes another layer of the rest of the gravy mixture.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

Top everything off with the grated cheese.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

Bake for about 20 minutes, plus another 2-5 minutes under the broiler to brown the cheese if desired.

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

Yum!

 
 
 
Tasty Kitchen Blog: Scalloped Sweet Potatoes. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member quincyskeeper.

This is a nice change of pace to the regular sweet potato casserole or sweet potato pie. Try it. I bet you’ll like it!

Thanks again to quincyskeeper for submitting this delicious recipe.

 
 

Printable Recipe

Scalloped Sweet Potatoes

4.61 Mitt(s) 13 Rating(s)13 votes, average: 4.61 out of 513 votes, average: 4.61 out of 513 votes, average: 4.61 out of 513 votes, average: 4.61 out of 513 votes, average: 4.61 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8

Description

These will change your mind about sweet potatoes forever.

Ingredients

  • 2 pounds Sweet Potatoes
  • 4 strips Bacon
  • 1 whole Onion, Chopped
  • 2-½ Tablespoons All-purpose Flour
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 2 cups Reduced-fat Milk
  • 1-¼ cup Grated Parmesan Cheese

Preparation Instructions

Potluck tip: if prepared in advance, bake as directed, cover and refrigerate for up to one day. Reheat at 325 degrees for 15 minutes covered, then remove cover and continue heating until warm.

1. Preheat oven to 325 degrees. Peel potatoes; cut into 1/4 inch slices. Place potatoes in a large pot of boiling water. Cook for 5-10 minutes or until just tender. Drain well and set aside.
2. Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Drain on a paper towel, crumble and set aside.
3. Add chopped onion to bacon drippings and cook until tender. Stir in flour over low heat and cook to a paste. Add salt and pepper. Add milk and cook until mixture thickens slightly.
4. Arrange half of the sweet potatoes in the bottom of an 11×7 inch baking dish. Sprinkle on half of the crumbled bacon. Pour on half of the milk mixture. Arrange remaining potatoes, sprinkle with remaining bacon and pour the rest of the milk mixture over the top. Sprinkle with cheese. Bake for 20 minutes or until potatoes are tender. If desired, brown cheese for 1-2 minutes under the broiler.

 
 
_______________________________________

Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

Avatar of Ree | The Pioneer Woman

Looks Delicious! Chocolate Buttercream Frosting

Posted by in Looks Delicious!

Tasty Kitchen Blog: Looks Delicious! (Chocolate Buttercream Frosting, submitted by TK member Kay Heritage of The Church Cook)

 
As soon as I saw this recipe on Tasty Kitchen this morning, I was completely smitten. How gorgeous does this look?

Here’s the recipe: Chocolate Buttercream Frosting, submitted by Kay (The Church Cook).

Not only do I think this buttercream frosting looks delicious, I also think it’s such a lovely food photo. It does what food photos should do: make us want to reach through our computer monitors and grab whatever’s in the shot. That’s one of the things I love about Tasty Kitchen; so many beautiful food photos come in every day. They can’t help but inspire!

Check out Kay’s own food blog here: The Church Cook.

 

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Looks Delicious! Apple Cider Doughnut Holes

Posted by in Looks Delicious!

  It’s apple-picking time again and Tasty Kitchen has been getting so many wonderful apple recipes. We’re loving it! Know what else we love? Apple cider. Cold, hot, spiced … it’s all good. Apple cider in doughnuts? Even better. As soon as I saw these little devils from Tracy (Sugarcrafter), I’ve been wanting doughnut holes […]

Avatar of Natalie | Perry's Plate

Stuffed Acorn Squash with Cranberry Cornbread Stuffing

Posted by in Step-by-Step Recipes

We’re so excited to have a growing group of fantastic contributors here on Tasty Kitchen. Today I’d like to welcome Natalie (Perry’s Plate), who has contributed nearly sixty scrumptious dishes to Tasty Kitchen over the past year. We’ve featured so many of Natalie’s recipes on Tasty Kitchen, many of them are permanently committed to my…

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White Chocolate Walnut Blondies with Maple Butter Sauce

Posted by in Baking, Step-by-Step Recipes

I’m so excited to welcome Dara, also known as prolific Tasty Kitchen contributor Cookin’ Canuck, as a new contributor to the Tasty Kitchen Blog. I’ve been loving Dara’s recipes, both on Tasty Kitchen and on her own food blog, Cookin’ Canuck, for quite some time, so meeting her in person recently was a real treat […]

Avatar of Ree | The Pioneer Woman

Mixer Winners – And Pancake Redux

Posted by in Step-by-Step Recipes

Here are the winners of the KitchenAid mixers. I can’t thank you all enough for your great feedback; I’ve been reading and taking notes! Winner #1: Shawn “Tasty Kitchen has been a wonderful resource for finding good recipes to make for our family and for special occasions. It’s very helpful having photos of the recipes […]