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Looks Delicious! Fruit Cookie Pizza

Posted by in Baking

Tasty Kitchen Blog: Looks Delicious! (Spring Fruit Cookie Pizza, submitted by TK member Tiffany of This Season's Table)

Wow everyone with a show-stopping dessert that just might be the star of your cookout. If you don’t have time to make the almond cookie pie crust (but if you can, we highly recommend it), feel free to grab a package of your favorite readymade cookie dough. We won’t tell if you won’t.

Thanks for sharing this Fruit Cookie Pizza with us, Tiffany! Click on the photo above to get the printable. And check out Tiffany’s site, This Season’s Table, for more recipes featuring whole foods and seasonal produce.

Enjoy your Monday, everyone!

 

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Burgers for the Weekend!

Posted by in The Theme Is...

Tasty Kitchen Blog: Looks Delicious! (Memorial Day Burgers)

It’s Friday! Better yet, it’s the Friday before a 3-day weekend. It’s the best kind of Friday! Except, of course, for the Friday before a 4-day weekend.

Whatever you may have planned for the next few days, chances are some form of grilling will be involved. Actually, let me be more specific: some form of grilling burgers will be involved. We’re here to support you all the way. After all, that’s what we’re here for.

Now most of you probably already have your burger method down pat. You know the kind of meat you like to use, the meat-to-fat ratio, and you know exactly where to get the perfect rolls for your burgers. You already know not to handle the meat too much to keep it tender, and you automatically make that center depression on the patty so it cooks flat. So today, we won’t be showing you the classic American burger. Instead, we want to show you a few recent ones—ten of them, to be exact—that we think you might want to try if you’re looking to spruce up your burger repertoire. Let’s begin!

 
 
 
Tasty Kitchen Blog: Looks Delicious! (Memorial Day Burgers)

Peanut Butter, Egg, and Bacon Burger. Who knew peanut butter would pair so well with burgers! Just trust us on this one.

 
 
 
Tasty Kitchen Blog: Looks Delicious! (Memorial Day Burgers)

Green Goddess Burgers. Take all those wonderful, fresh, herbaceous spring flavors, and pile them on your burger. Done.

 
 
 
Tasty Kitchen Blog: Looks Delicious! (Memorial Day Burgers)

Crab Cake Burger. Go uptown using the seafood route. Just make sure you’ll have enough for seconds for everyone. Make that thirds.

 
 
 
Tasty Kitchen Blog: Looks Delicious! (Memorial Day Burgers)

Bacon and Brie Burger with Spicy Peach Caramelized Onions. Jazz up the standard cheeseburger with Brie, and balance the salty smoky flavor with sweet and spicy onions. Oh yes.

 
 
 
Tasty Kitchen Blog: Looks Delicious! (Memorial Day Burgers)

French Burgers & French Fries. Ground chicken, cornichons, lemon, and fresh tarragon. Oh, and Brie. (Can you tell we love Brie?) Skip the usual burger bun and go with a crusty baguette! As a bonus, the recipe includes easy no-thermometer, no-double-fry french fries.

 
 
 
Tasty Kitchen Blog: Looks Delicious! (Memorial Day Burgers)

Homemade Butter Burgers. These are all the rage now. Whether you wrap the meat around the butter, or dice the butter into pieces and mix them into the burger, we say a little extra butter makes everything better. (Also, we used the word ‘butter’ four times in this paragraph. Case closed.)

 
 
 
Tasty Kitchen Blog: Looks Delicious! (Memorial Day Burgers)

Bangkok Burger. All your favorite Thai flavors in a handheld package.

 
 
 
Tasty Kitchen Blog: Looks Delicious! (Memorial Day Burgers)

Mini Guinness Pork Burgers with Guinness BBQ Sauce. Don’t let beef have all the fun. These pork burgers are where it’s at, and we know you won’t want to make them mini.

 
 
 
Tasty Kitchen Blog: Looks Delicious! (Memorial Day Burgers)

Pork Belly Pimento Cheese Burger. Did someone say pork belly? And pimento cheese? So much goodness in one sandwich!

 
 
 
Tasty Kitchen Blog: Looks Delicious! (Memorial Day Burgers)

Tex-Mex BBQ Black Bean Veggie Burgers. Hey, meatless burgers deserve their own place in the sun, too. These are hearty and loaded with flavor!

Did you see anything you liked? Or maybe you have a favorite that we missed. If so, share the love below!

Happy Friday, everyone! Travel safely, enjoy the weekend, and make something special on the grill. Then come tell us all about it!

 

Profile photo of Erika (TK)

Share Your Grill Cleaning Tips!

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Grill Cleaning Tips)

The unofficial start of the grilling season is just around the corner, and I for one cannot wait. Yes, I know in some places, the cold hasn’t quite relaxed its grip just yet, and in other places, it’s been grilling season since 1983. But still. There’s just something exciting about being able to grill with everyone else. Perhaps cooking over fire outdoors is both primal and communal.

Every year, after going through a winter that makes grilling outside impossible, I look forward to the day I can finally lift that heavy grill over off. But I always do it with a bit of trepidation, wondering what I might discover underneath. Did my husband remember to clean the grates properly before throwing the cover on? Did we perhaps get surprised by the first snowstorm and inadvertently cover the grill with food still inside? Will I find my long lost pair of tongs in there? Will I be greeted by that orange monster, rust?

Of course, I’m being melodramatic. We never leave food in the grill, so I don’t know why images of moldy cobs of corn and hockey-puck burgers on black crusted grates dance in my mind. I’ve also never found utensils left inside accidentally. (I should have been a surgeon.) But the cleaning-before-storing part? That’s real. I watch too many food shows and have grate envy. Their grills look so nice and smooth, and when they rub that piece of paper towel dipped in oil all over, the paper towel still looks clean! How do they do it?

So to prepare ourselves for what I hope to be a long season of outdoor cooking and al fresco dining, let’s make sure our equipment is in good shape and looking its best.

What are your favorite grill cleaning tips?

My husband does most of the grilling around here, and my pet peeve is those grates. I look at them and all I want to do is take a brush and Baker’s Joy and make them all shiny and new again. But as I researched grill cleaning tips online, I read that you actually want that black crud on your grates after cooking. Minus any large pieces of food, of course. Apparently, that coating around the grates protects their seasoning in between grilling sessions, and it also adds an extra barrier against rust. The time to clean it up is before grilling, not after. Who knew! (Anytime someone gives me permission to NOT clean, I obey.)

I’ve also seen people clean their grates with a thick disc (about 1-inch thick) of fresh onion pierced with the pointy end of a grilling fork. Once the grill has been preheated, the onion is rubbed all over the grates. Supposedly, acid from the onion helps clean and even disinfect the grates (especially if using a public grill), and it has the added bonus of adding a bit of flavor and making it smell like you already have something amazing cooking in there. I’ve never tried it, but it can’t hurt, right?

I have yet to tackle the outside of our grill, so I’m looking forward to all your cleaning tips. Share your (or your husband’s) favorite tips below!

 

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Greek Stuffed Peppers with Feta and Spinach

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

If you’re like me and want to feed your family fun, new dishes worth raving about, you come here to Tasty Kitchen for inspiration. And even more so when you’re trying to find recipes that are healthy! I’ve found so many wonderful, healthy creations to make in my own kitchen. This one from Jen for Greek Stuffed Peppers with Feta & Spinach was perfection. It’s packed with whole grains, vegetables, and even a little cheese so you don’t feel like you’re left wanting. So if you are looking for a Meatless Monday meal, or just to incorporate more vegetables into your routine, these are a sure-fire hit.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Stuffed peppers are always great for weeknight meals. For these, round up bell peppers, farro (or its cousin barley), onion, canned tomatoes, olive oil, garlic, vegetable or chicken broth, spinach, and crumbled feta cheese.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

And whoops, don’t forget the spinach! I used a package of frozen chopped spinach and thawed it in my microwave according to the package directions. After the spinach is thawed, be sure to squeeze it out well to get rid of any extra water. The extra water will just make the pepper filling soggy, and no one wants that!

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Preheat your oven to 350ºF. Next, prepare your bell peppers. Slice the peppers in half and remove the inner seeds and the white pith. Place them on a baking sheet and brush with a little olive oil.

Place them into the oven and bake until fork-tender, about 20 minutes.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

While the peppers are in the oven, move on to chopping the onion. Chop it into fine pieces.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

In a sauté pan over medium heat, add in a little olive oil and heat until glistening. Saute the onions until they are soft and just starting to turn translucent. Then add in the garlic and sauté until just fragrant, about 1 minute.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Next, add the broth. I used chicken broth because that it what I had on hand. But to make this truly vegetarian, be sure to use vegetable broth.

This concentrated chicken broth bottle was a neato find at my grocery store. It only requires 2 teaspoons of concentrate, and 2 cups of water to make chicken broth. It’s handy so I don’t have lots of half-opened containers of broth in my fridge. My husband is very thankful for this discovery!

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Once the broth is added in, the tomatoes are next.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Along with the farro! Farro and barley are whole grain cousins, so use either one for this recipe.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Add in the remaining spices and bring the whole mixture up to a simmer. Cover and let it do its thing until the moisture is absorbed and the farro is soft.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Once the farro is done, it’s time to add in the spinach. Fold it in until it’s mixed evenly.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Then it’s time for the pine nuts!

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

For the finishing touch, add in half of the crumbled feta and fold in to combine.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Fill each roasted bell pepper with a healthy dollop of the farro vegetable mixture and crumble the remaining feta on top. Serve immediately.

I had so many of these left over that I ended up eating them for lunch the next day and they tasted incredible. Take them to lunch for a twist on a cold salad. If you need more healthy inspiration, check out these Coconut Vegan Pancakes!

Thanks for sharing your recipe, Jen! Be sure to stop by Jen’s blog, The Scrumptious Pumpkin, and her TK recipe box for more delicious creations.

Do you incorporate a meatless meal into your weekly routine? What is your favorite meatless meal? Leave a link to your favorite or shout it out in the comments for me and your Tasty Kitchen friends to find!

 
 

Printable Recipe

Greek Stuffed Peppers with Feta & Spinach

See post on The Scrumptious Pumpkin’s site!
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Difficulty: Easy

Servings: 6

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Description

A healthy meatless meal idea! Greek-inspired stuffed peppers, richly flavored with spinach, tomatoes, pine nuts and feta!

Ingredients

  • 3 Tablespoons Olive Oil
  • 2 cloves Garlic, Minced
  • 1  Small Onion, Diced
  • 13 ounces, weight Chopped Tomatoes (or Diced Tomatoes)
  • 2-½ cups Vegetable Broth
  • 2-½ teaspoons Dried Oregano
  • 1 cup Farro
  • ¼ cups Pine Nuts
  • 3  Large Orange Or Yellow Bell Peppers, Halved Stem-to-base, Seeds Removed
  • 1-½ cup Frozen Chopped Spinach
  • ⅔ cups Crumbled Feta Cheese
  • Salt And Freshly Ground Black Pepper

Preparation Instructions

Preheat oven to 350 F.

Heat 2 tablespoons olive oil in a large, deep sauté pan over medium heat. Add the garlic and onion and cook until softened, about 4-5 minutes. Add the tomatoes, broth, oregano, and farro. Bring to a boil, then reduce heat to a light simmer. Cook, partially covered, until farro is tender, about 30 minutes.

Meanwhile, as farro cooks, arrange pine nuts on a parchment-lined baking sheet and toast in the oven for about 5-7 minutes, or until lightly golden. Watch carefully because they burn quickly! Set toasted pine nuts aside.

Increase oven heat to 400 F.

Arrange pepper halves on a baking sheet and brush with 1 tablespoon olive oil. Season with salt and pepper. Bake in the oven until tender, about 20-25 minutes.

Meanwhile, measure out the frozen chopped spinach and place it in a heat-safe container. Microwave for 30 seconds at a time until thawed. When cool enough to handle, transfer thawed spinach to a fine mesh strainer. Arrange the strainer over a large mixing bowl and squeeze spinach, wringing it dry, until all excess water is drained from the spinach.

When farro is fully cooked and tender and all of the broth is absorbed, add the toasted pine nuts and chopped spinach. Add feta and stir until well combined. Season to taste with salt and pepper.

Stuff cooked bell pepper halves with heaping spoonfuls of farro mixture. Serve.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Let’s Talk Strawberries

Posted by in Kitchen Talk

Strawberries are in season right now, and we want to hear all your strawberry tips and recipes!

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Looks Delicious! Ratatouille Sandwiches

Posted by in Looks Delicious!

Here's a sandwich that's perfect for keeping things light today. Sure, you can always churn out a smoothie or a nice green salad, and that would be fine too. But why not continue spoiling yourself with these Ratatouille Sandwiches instead?

Profile photo of Betsy (TK)

Mother’s Day Breakfast in Bed!

Posted by in Holidays

We're getting ready to blow the lid off Mother's Day here, friends. What, you might be asking, does every mom want more than anything in the world? The answer is simple and may inform your morning activities on Mother's Day.

Profile photo of Betsy (TK)

Mother’s Day!

Posted by in Kitchen Talk

Mother's Day gives us a chance celebrate our moms and all the mamas in our lives. And what better way is there to show a mom she's special than to pamper her with a nice meal or maybe her favorite homemade treat?