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The Theme Is … The Top 40 Countdown!

Posted by in The Theme Is...

Tasty Kitchen Blog: Top 40 Recipes!Clockwise from top left: Hot & Sweet Drumsticks from Teri L., Pineapple Zucchini Sheet Cake with Cream Cheese Frosting from lindainmo, Individual Scalloped Potatoes from The Noshery, Bacon Wrapped Pineapple Bites! from wendydarling, and Molten Chocolate Cake from brandielle.

 
(Cue my preppy Casey Kasem radio voice.) It’s the Tasty Kitchen Top 40! Okay, maybe give or take a couple. Or 12.

 
This week, we’ll be doing something a little different than our usual theme posts. Since all the ratings and reviews have been reset after our latest wonderful and important change, we thought we’d do a quick rundown of the most popular and top-rated recipes before the reset. It’ll hopefully help remind you of some of the wonderful recipes that you’ve rated before, and give you a chance to go back in and give them the props they deserve.

 
These are in no particular order, and are simply the recipes that were the most-rated and the highest rated B.C. (that’s Before the Change). Of course, some have gotten a nice bump because they were mentioned over at Ree’s little cooking blog. Those are the ones you see in the top image . But we’ve got lots more. And you know, looking through the list is like getting a neat little snapshot of the kinds of dishes y’all have been loving the most. It’s quite revealing, actually. I even considered trying to draw some CSI-type of profile based on the entries, but I was too distracted by the yummy-looking photos. So I had some chocolate truffles instead.

 
I thought the best way to do this recipe countdown would be to divide them up by food groups. In other words, appetizers, dessert, sides, soup, main courses, and breakfast.

 
(Clearly, I need to go back and take another health class.)

 
Let’s start with appetizers. I was surprised to find two entries that were both little ham sandwiches. Which I interpret as a sign that you like delicious and cute food. Just look at the yumminess overload below.

 

Tasty Kitchen Blog: Top 40 Recipes! (Appetizers)On the left, from top to bottom: Baked Sweet Onion Dip from whiteonricecouple and Tapenade Tarts/Pesto Tarts from lshanahan. Center: Oven Ham Sammies from dineanddish. On the right, from top to bottom: Mini Ham and Swiss Party Rolls from tidymom and Bacon-Wrapped Li’l Smokies in a Brown Sugar and Maple Glaze from Cooking Ventures.

 
 
It also appears that you like breakfast food, particularly pancakes and French toast. The three recipes below were also in the top-rated list.

 

Tasty Kitchen Blog: Top 40 Recipes! (Breakfast)Clockwise from left: Fluffy French Toast from Siggy Spice, French Toast Bites from crystalcozykitchen, and Papa’s Buttermilk Pancakes from Emily.

 
 
Soups were big, too. Hearty, rib-sticking soups that could be the star of a meal. There were five of them that you liked best.

 

Tasty Kitchen Blog: Top 40 Recipes! (Soups)Clockwise from top left: Spicy Tuscan Soup from iamcaressa, Fully Loaded Baked Potato Soup from Annalise, Chicken Enchilada Soup from realmomkitchen, and The Cheater’s Guide to Homemade Chicken and Noodles from Noshings. Not pictured: Baked Potato Soup from Calamity Anne.

 
 
For main courses, the diversity of your tastes showed, with top picks that had influences from Asian, Italian, and good ol’ American cuisines. (There was also a very highly rated Slow Cooker French Dip from Megan that’s simply delicious and ridiculously easy. It’s not in the collage because it had no photo, but that didn’t stop more than 25 members from giving it an average rating of 4.89 mitts.)

 

Tasty Kitchen Blog: Top 40 Recipes! (Main Course)Clockwise from left: Chicken Cashew Lettuce Wraps from missamy, Mozzarella Stuffed Meatballs from Angela [YourEverydayMama], Chicken and Dumplings from theparsleythief, and Sweet and Sour Chicken from Melanie.

 
 
We also had a few recipes for sides that made it to the list, and one for a steak marinade (Firehall Steak Marinade from themomdept) that works great for chicken, too.

 

Tasty Kitchen Blog: Top 40 Recipes! (Sides)Clockwise from top left: Boule from ivoryhut, Garlic Butter Crusty Bubble Bread from Rebecca, and Garlic Fridge Pickles from mixerstar.

 
 
But of course, I wasn’t surprised to see quite a few desserts in the countdown. In fact, maybe the surprise was that they didn’t overwhelmingly dominate the list. Here are the dessert stars.

 

Tasty Kitchen Blog: Top 40 Recipes! (Dessert)On the left, from top to bottom: Chocolate Chip Cookie Dough Truffles from loveandoliveoil and Oreo Balls from Calamity Anne. Middle column, from top to bottom: Mini Maple Chocolate Chip Pancake Muffins and Cream Cheese Pound Cake both from Bakerella, and Perfect Snickerdoodles from Megan. On the right, from top to bottom: Red Velvet Cake Balls from Bakerella (yes, she’s that good!) and Death by Chocolate from bringingupboys.

 
 
And there you have it! That was our quick rundown of the most-rated and highest-rated recipes B.C. You might notice that I left out the recipes that have been featured here at the Tasty Kitchen Blog, which have all been generously rated as well. If you’ve tried any of those and want to review them, feel free to browse the Tasty Recipe archive and pick them out from there. Each post will always have a link to the original recipe on Tasty Kitchen. I do recommend waiting until after you’ve eaten before going through the archive. It’s a dangerous place for empty tummies.

 
Do you have any favorite recipes that you know other members have tried and loved? Go ahead and give them a shout-out in the comments below!

 
Until next time, this is Erika signing off, reminding you to keep your feet on the ground, and keep reaching for the flour.

 
(If you’re too young to get that reference, I might cry.)

 
 

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Red Curry Coconut Noodles

Posted by in Step-by-Step Recipes

Rounding up our Terrific Threesome of guest posts is Erica Lea, who brings us a yummy dish that she saved in her recipe box as soon as she saw it. If you’ve read the Tasty Kitchen blog post last month when we featured Erica, then you know you’re in for some good food that’s beautifully photographed. We’re all ears (and eyes), Erica!

Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

 
Red Curry Coconut Noodles. Just the name sent my imagination spinning. As I glanced at the ingredient list, I knew I wanted to make this recipe.

This dish, brought to us by nika, is a glorious explosion of flavors. Don’t be intimidated if some of the ingredients seem exotic. You should be able to find most of them at your local grocery store or an Asian market.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Here’s what you’ll need: boneless, skinless chicken breasts, coconut milk, red curry paste, fresh ginger, cilantro, Thai sweet chili sauce, chicken broth, rice noodles (I used the flat kind), an onion, two red bell peppers, and two heads of broccoli.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Start by prepping your ingredients. Grate enough ginger to make about 1 tablespoon. Chop up enough cilantro to make a tablespoon or so. I went heavy on the cilantro. Next, julienne your veggies. Julienne is just another way of saying “cut into long, thin slices.”

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

To make this recipe easier, you can use prepackaged broccoli slaw in place of the broccoli stems. But I like to do things the hard way.

Remove the broccoli heads (reserve for a later use), cut off the hard bottoms, and carefully peel the stem. Chop the broccoli stems into pieces about 2-3 inches long, cut into thin slices, stack the slices, and cut across the slices. Now you have little matchstick-sized broccoli pieces.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Cut the chicken into bite-sized cubes.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Scoop the thick cream off the top of the coconut milk. This will be your “oil” for frying the chicken and vegetables.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Plop the coconut cream into a large pot set over medium-high heat. Add the curry paste and ginger and let simmer for one minute. Your kitchen will begin to smell lovely.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Add the chicken pieces and cook, stirring occasionally, until the chicken is cooked through.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Once the chicken is completely cooked, add the rest of the coconut milk, chili sauce, cilantro, and chicken broth. Bring to a simmer.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Shove the veggies into the pot.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Now it’s time for a bit of magic. Poke the rice noodles into the pot and stir.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Return to a simmer and cook until the noodles are done, about 5 minutes. The sauce should begin to thicken.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Remove from the heat and let sit for about five minutes. This allows the sauce to thicken even more.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Serve in bowls and garnish with extra cilantro.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Notes: I was very pleased with this recipe and hope to make it again! Another time, I might add more curry paste and less noodles. The noodles really soaked up the sauce, and I ended up pouring the whole package of chicken broth into the pot. This recipe is so forgiving and versatile.

I served the noodles with many sides and sauces: yogurt, sweet chili sauce, curry paste, peanut butter, and toasted coconut. Use your imagination!

Thank you, Nikki (nika), for sharing this recipe and for answering all my questions about your recipe.

 
 

Printable Recipe

Red Curry Coconut Noodles

See post on nika’s site!
4.38 Mitt(s) 21 Rating(s)21 votes, average: 4.38 out of 521 votes, average: 4.38 out of 521 votes, average: 4.38 out of 521 votes, average: 4.38 out of 521 votes, average: 4.38 out of 5

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Difficulty: Easy

Servings: 8

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Description

This has become a family favourite! I love that it never tastes exactly the same, and it is easy to add in other flavours that you might like in your coconut curry.

Ingredients

  • 6 whole Chicken, Boneless, Skinless Breasts, Cubed
  • 2 cans Coconut Milk
  • 2 teaspoons Red Curry Paste
  • 1 Tablespoon Ginger (fresh, Grated)
  • 1 Tablespoon Cilantro (fresh, Chopped)
  • ¼ cups Sweet Thai Chili Sauce
  • 2 cups, 1 tablespoon, 2 teaspoons, 7-⅛ pinches Chicken Or Vegetable Broth
  • 1 package Rice Noodles
  • 1 whole Onion (julienne)
  • 2 whole Red Peppers (julienne)
  • 1 cup Broccoli Slaw
  • 1 Tablespoon Salt To Taste

Preparation Instructions

Start with a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put into the pot. The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer for 1 minute.

Then add the chicken. Cook the chicken through.
Then add the rest of what is in the coconut milk cans, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.

Then add your julienned veggies and rice noodles. Simmer this. You will see the broth slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.

Pull the pot off the heat, and let sit for about 5 minutes. It will thicken during this time. Then, it’s done. Slurp these noodles out of big noodle bowls! Garnish it with a bit more cilantro.

* I have also added peanut butter to this recipe, and a bit of honey if you want a less savoury/spicy version.

 
 
_______________________________________

Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

Profile photo of Ree | The Pioneer Woman

Wonderful (and Important!) Changes

Posted by in Miscellaneous

(Photo: Flourless Chocolate Cupcakes submitted by Elana’s Pantry.)

Beginning today, we’ve made some important changes in the Review/Rating system here on Tasty Kitchen!

As many of you know, Tasty Kitchen was launched less than a year ago. It’s been just wonderful watching so many of you join, participate, and share your best dishes with the community of awesome folks here. All bias aside, it has seriously become my new go-to recipe source whenever I’m in search of something specific.

Of course, all new sites are works in progress and I knew from the get-go that I’d need to continually tweak things here and there to make everything work perfectly. One of the most important areas that has needed work—and the number one source of concern from the community—has always been the Ratings/Reviews system for recipes. As many of you pointed out, it was a little too easy to click on the red mitt rating system and assign arbitrary ratings to this recipe or that, and many who submitted recipes found it frustrating (rightly so) that anyone could click on one or two mitts and lower the overall rating of their recipes. Also, it was a little too easy to accidentally click on the wrong mitt rating—and with no way for this to be undone, the rating stuck.

Another common complaint: the Reviews section. The “Reviews” were actually more in line with a regular “Comments” section—while there were many legitimate reviews from folks who’d made the recipe in question, there were also just general comments relating to the recipe, things like “This looks yummy” or “I make something similar to this at Christmastime every year.” Both categories of dialog are absolutely welcome and an important aspect of the community—but we realized over time that it was important for Reviews and Comments to be separate.

So here are the changes, which just went into effect today:

 
REVIEW:

Picture 87

 

COMMENT:

Picture 84

1. On recipes, Reviews and Comments will be in separate (tabbed) sections. You must be logged in to leave either a Review (feedback if you’ve made the dish) or Comment (general discussion/remarks)

 
 
 

Picture 86

2. In order to leave a Rating (1 through 5 mitts), you must also leave a Review. Assigning the mitt rating is part of the Review dialog box.

 
 
These changes should really make a difference when it comes to searching for tried and true recipes. You can read honest Reviews from those who’ve made, served, and gobbled down the recipe, and you can read general feedback from others in the Comments. Best of both worlds!

A few important things to keep in mind:

* All Reviews posted before today will automatically revert to Comments. There really wasn’t any way for the system to discern the difference in past Reviews/Comments, so to be on the safe side, we’ve made them all Comments. If you have tried and reviewed recipes here on Tasty Kitchen and would like your Review to be included in a recipe’s overall rating, feel free to go ahead and leave a new Review.

* All Mitt Ratings before today have been erased. We realize this is a radical move and will mean that we are all, in essence, “starting from scratch” with our recipe ratings. However, we felt that it was important to the overall integrity of Tasty Kitchen’s ratings system to begin with a blank slate and remove all ratings from the old system, which was fraught with error. Don’t worry, though—I intend to make my way through many of my favorite recipes I’ve tried and bring the ratings up to date. In no time, the ratings will be built back up again.

* You will not be able to review and rate your own recipe.

* You can only rate and review a recipe once. If for any reason you want to change a review or rating that you’ve made, you can now delete your review AND rating, and leave a new one.

* If you’re used to sorting recipe searches by rating, keep in mind that the pages will turn up empty/scarce while the ratings being to repopulate throughout the site. To help with that process, we encourage you to go back to the recipes you’ve tried and review them.

And that’s it!

Implementing these changes ensures that all ratings are based on reviews left by those who have actually tried the recipe. So while it may be painful to see everything reset to zero, in the long run, this will make the recipe ratings a more reliable gauge of people’s actual experience with the recipe.

I LOVE YOU, MAN!

Thank you for being patient, not only throughout this post…but during this small adjustment period! I’m confident this new change will be a super improvement for the recipe community here on Tasty Kitchen.

Ree

Profile photo of steamykitchen

Taco-Mania!

Posted by in Looks Delicious!

Tasty Kitchen Blog: Taco-Mania! Guest post by Jaden Hair of Steamy Kitchen (Fish Tacos)

 
It’s taco time! We make tacos quite often for dinner, and I’m going to admit that sometimes when short on time, I’ll fill the tortilla with something a little unexpected but convenient. In a pinch, I’ll grab a cooked Mojo-seasoned rotisserie chicken from the deli department, a package of corn tortillas, shredded cheese and sour cream.

I don’t even bother carving the chicken at all, I’ll just stick the entire chicken, still in its plastic container right in the middle of the dinner table. We just each rip, tear, grab chicken pieces to put on our tortilla.

So barbaric, yet so good.

I also love making grilled fish tacos (photo above) and any fish on sale will do. Just season the fish with some taco seasoning, throw it on a grill pan and eight minutes later, I’ve got fish tacos. It goes really well with thinly shaved crunchy red cabbage, a sliver of avocado and diced fresh tomatoes. If I need a sauce, sometimes I’ll cheat and do a mixture of mayonnaise and Thousand Island dressing. It’s not authentic I know, but hey, after admitting the rotisserie chicken bit, I’m not afraid to tell ya all my shortcut secrets!

 
 
 
Tasty Kitchen Blog: Taco-Mania! Guest post by Jaden Hair of Steamy Kitchen (Steak)

Leftover steak gets re-sizzled in the frying pan for 30 seconds and then thrown in a tortilla with crumbled Mexican cheese, shredded lettuce and tomatoes spiced with minced jalapenos.

 
 
 
Tasty Kitchen Blog: Taco-Mania! Guest post by Jaden Hair of Steamy Kitchen (Carnitas)

And then there’s my favorite: carnitas. Pork slow cooked so tender that it practically falls apart. A zesty, spicy corn relish pairs great with the melt-in-your-mouth pork!

So those above are my standby taco recipes. I don’t stray too far off from these combinations. Now that I’ve gotten the normal stuff out of the way, I’ll also admit that I once tried making tofu tacos. !!MASSIVE FAIL!!

Now it’s your turn. What’s your favorite taco stuffin’ AND what’s the biggest taco fail ever? Please tell me I’m not the only one with massive taco fail! Pleeeeze?

 
 
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Jaden Hair is a food writer, television personality, and food photographer based in Tampa Bay, Florida. Find more of her recipes in her blog, Steamy Kitchen, where you can also read more about Jaden’s new book, The Steamy Kitchen Cookbook, and the rave reviews it’s received!

 

Profile photo of Erika (TK)

The Theme Is … A Healthy Start!

Posted by in The Theme Is...

  Everyone’s talking about the approaching “bathing suit” season, and it’s hard to escape it. Someone we know is in Orlando this week, where tank tops and shorts abound. For some of us (and by ‘us’ I mean ‘me’), we’re thinking now is a good time to say goodbye to some winter pounds and start […]

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My Granny’s Chocolate Cobbler

Posted by in Baking, Step-by-Step Recipes

This week, Ree’s in Orlando, ditching the boots for a pair of flip flops. Right now, she’s either lost in Wally World, hiding in the bathroom, or clutching the bars of some insane ride and crying for her mommy. So we have another special guest filling in for this week’s Tasty Recipe post! Today, missamy […]

Profile photo of Erika (TK)

Meet Karly

Posted by in Meet the Member!

  She’s an Illinois native who, in her profile, lists shopping as a hobby, sea salt as her favorite food, and this baker isn’t afraid to say that she loves to make brownies from a box mix. She’s funny, spirited, and she’s definitely come a long way from her early years of marriage when she […]

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The Theme Is … Mama! (Nana, too!)

Posted by in The Theme Is...

  As we approach the weekend, many people are turning their thoughts to their dear mothers, either visiting them, having them over, taking them out for a special meal, or if none of those are feasible, calling them on the phone. This weekend is the weekend that typically sees the highest call volumes of the […]