The Pioneer Woman Tasty Kitchen
Profile photo of Erika (TK)

Spring Cleaning Giveaway! (Winners Announced)

Posted by in Miscellaneous

The winners of the $100 The Container Store gift card are:

#818 Mildred: “It would be my dining room. Whatever craft I am into at the time, ends up in the dining room!”

#139 Erin: “My kitchen. We spend most of our time in there and it’s a never ending mess.”

Congratulations, ladies! Contact [email protected] to claim your loot.

Tasty Kitchen Blog Giveaway: The Container Store gift card

Happy Friday, everyone! It’s spring! Which means spring cleaning. And it’s spring break season! Which means more mess to clean up. So because we love you and want your heart to be happy when you look around your space and see everything neat and organized, we’re giving away two (2) gift cards worth $100 each to The Container Store. We want you to be able to stock up on the things you need to keep your house in order, and they carry it all: plastic bins, freezer containers, racks, shelves—you name it, they have it.


To enter this giveaway, just answer the following question in the Comments section of this post:

What’s the messiest spot in your house?

Is it the junk drawer in your kitchen? The top shelf of your pantry? The garage? Basement? Your teen’s closet? You can share; we’re all friends here. Whatever or wherever it is, let us know in the comments below and you’ll be automatically entered! (And if every corner of your house is neat, by all means, ‘fess up! Then come over to my house please. Thank you.)


One entry per person, please. No entries after noon tomorrow.

Winners will be selected at random and announced Sunday.

Have a great weekend, everyone!


Contest sponsored entirely by Tasty Kitchen.

Profile photo of Erika (TK)

Growing Vegetables

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Growing Vegetables)

The other day, my breakfast consisted of fried eggs with a dash of hot sauce, and freshly squeezed orange juice. The eggs were from a friend’s chicken, the oranges from her tree, and the hot sauce was homemade using Meyer lemons and hot peppers grown by my brother-in-law. Knowing that just about every item came from someone’s garden made it that much more special to me.

That’s one of the reasons I keep trying—despite repeated failure—to grow stuff to eat in my garden. Sure, it takes time and work and patience, but the payoff is worth it. Not only are you rewarded with produce that’s often superior in freshness and flavor but you also enjoy the sense of accomplishment that comes from pulling off a “garden to table” meal. If you share that sentiment, then this post is for you!

We’ve talked about growing herbs before, so now let’s talk about veggies. Tell us:

Do you have any tips for growing vegetables?

I’m not much of a gardener. Oh, I love plants—flowers, vegetables, herbs, fruit trees, shrubs, majestic oaks and diminutive crocuses, willowy bamboo, stubby succulents, ornamental grasses … I love them all. My father has the heart and the hands of a farmer, but with the way things have been going for me, I suspect it might skip a generation. I’m still trying though!

In an attempt to make me look good, my friend Lacey shared a few tips for me to pass on. She just planted 839 vegetable plants, so she knows her beez-neez. (And okay, I think it was more like 52, but in my book, that’s just like 839.) She’s been doing it for some years now, planting corn, peppers, snow peas, beans, cabbage, you name it. She starts all her vegetables from seed, and this is what she does:

1. Plant 2 to 3 seeds in a little peat pot. Water well and put in a sealable bag.
2. Seal bag and keep in a place where it won’t get too cold. Keep the bag sealed, almost like a mini greenhouse, and don’t open it or even water it until seeds begin to germinate.
3. When shoots are about 2 inches high, take the peat pot out of the bag and transfer to your vegetable garden or a larger container with soil.

It sounds easy enough that even I can’t mess it up. Seriously, how badly can I mess up instructions that mostly involve keeping a bag in one place and doing and touching nothing? I can’t wait to try her method out! Of course, it goes without saying that you should always check for any special instructions specific to the variety of vegetable you’re planting. The method above seems to work well for the Southern California climate; you may have to vary it depending on where you are.

How about you? Do you have any tips for growing vegetables? Favorite veggies you like to plant each year? Any particular challenges planting specific varieties? Any questions that other gardeners here may be able to answer? Come share below!


Profile photo of Erika (TK)

Looks Delicious! Chicken Shawarma

Posted by in Looks Delicious!

Tasty Kitchen Blog: Looks Delicious! (Chicken Shawarma with Hummus and Pita, submitted by TK member Julie of The Gourmet RD)

Have you ever had shawarma?

“There’s a shawarma joint about two blocks from here. I don’t know what it is but I want to try it.”

Iron Man may not know have known shawarma then but he quickly remedied that. And I don’t blame him. Shawarma is very similar to a gyro or doner kebab, and many years ago, I was fortunate enough to live in a place where I had easy access to it. It’s one of my all-time favorite street foods, so imagine my excitement when I saw a home-kitchen-friendly version here on Tasty Kitchen!

I say “home-kitchen-friendly” because, like gyros, shawarma meat is usually roasted on a vertical rotating spit, preferably over a wood fire. I don’t know many home kitchens equipped with one, but Julie’s recipe for Chicken Shawarma with Hummus and Pita only needs a hot oven. And she makes chili hummus to go with it. (Click the photo above to get the printable!)

Ah, chicken shawarma. Luscious chicken full of earthy flavors, roasted in the oven, served on toasted pita bread spread with chili hummus and topped with fresh veggies and some tzatziki or tahini sauce. It’s no wonder even superheroes who just spent a few hard days saving the world make time to kick back and polish off one or two (or twenty—I’m looking at you, Hulk) of these.

Thanks for sharing, Julie! Chicken shawarma is definitely happening in my kitchen soon, and you can bet I’m going to have fun saying “shawarma” over and over again until someone tells me to quit it already.

Have a great weekend, friends!


Profile photo of Erika (TK)

Corned Beef Ideas

Posted by in Holidays

Tasty Kitchen Blog: Kitchen Talk (Corned Beef Leftovers)

Growing up, corned beef was an occasional—and much-enjoyed—breakfast treat. I was more familiar with the kind that came in a can, and I always looked forward to Saturday mornings watching cartoons as the smell of corned beef frying with garlic, onions, and tomatoes filled the kitchen. It was many years later that I was properly introduced to the kind that didn’t come in a can, which opened my eyes to a whole other world of cured meat goodness.

Corned beef, however it’s packaged, is not inexpensive, but around this time of year, almost every supermarket has it on sale because of St. Patrick’s Day. I don’t know about you, but every time I prepare corned beef, I always end up with a lot left over. If you find yourself in that same predicament, we thought we’d help you out with a few ideas for those corned beef leftovers.

Here are a few that caught our eye:

Tasty Kitchen Blog: Kitchen Talk (Corned Beef Leftovers)

Corned Beef and Slaw Sandwich. It doesn’t get easier than this. Turn any extra cabbage into a quick creamy slaw that pairs perfectly with the salty goodness of corned beef.

Tasty Kitchen Blog: Kitchen Talk (Corned Beef Leftovers)

Corned Beef Hash with Creamy Horseradish Sauce. Go the corned beef hash route and spice it up with creamy horseradish sauce.

Tasty Kitchen Blog: Kitchen Talk (Corned Beef Leftovers)

Corned Beef Hash Baked Eggs. Same hash idea, but with a twist: baked eggs on top!

Tasty Kitchen Blog: Kitchen Talk (Corned Beef Leftovers)

Corned Beef Cabbage Grilled Cheese. Because melted cheese. Amen.

Tasty Kitchen Blog: Kitchen Talk (Corned Beef Leftovers)

Corned Beef Cheeseburger. Take the corned beef and melted cheese, then add a burger. Boom.

Tasty Kitchen Blog: Kitchen Talk (Corned Beef Leftovers)

Caraway Havarti Grits with Shrimp and Corned Beef. Southern dish with an Irish twist. Plus, who can resist cheesy grits?

Those are just a few ideas from our lovely TK members! How about you? Do you have any favorite ways to enjoy leftover corned beef? Come share below!


Profile photo of Erika (TK)

Looks Delicious! Cajun Eggs Benedict

Posted by in Looks Delicious!

It's Friday! You know what that means. It means the weekend is almost upon us, giving us two days to sleep in a little bit, and the luxury of spending a little more time enjoying a sit-down breakfast instead of just the usual grab-and-go weekday fare.

Profile photo of Erika (TK)

Quick Dinner Options

Posted by in Kitchen Talk

Many things can interfere with our daily schedule and we sometimes find ourselves scrambling to put together that last meal of the day. So let's put our heads together and gather ideas to help each other out when we find ourselves in that predicament!

Profile photo of Erika (TK)

Looks Delicious! Peanut Butter S’mores Dip

Posted by in Looks Delicious!

I say we make a summer dish this weekend, like Gayle's simple and perfectly summery Peanut Butter S'mores Dip.

Profile photo of Erika (TK)

Let’s Talk Garlic

Posted by in Kitchen Talk

We want to know:

Do you have any garlic tips and tricks to share?

Any tips for storing or keeping garlic? Advice on safely making---and storing---your own fresh minced garlic paste? Easy peeling? Slicing? Come share!