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The Tasty Wok, Fort Worth, TX (2026)

09/01/2026

Best King Ranch Ever

Ingredients:
- 6 cooked chicken breasts, shredded
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL)
- ½ cup chicken broth
- ½ cup chopped onion
- 1 (4 ounce) can chopped green chiles
- 6 corn tortillas, torn into strips - or more as needed
- 2 cups shredded Monterey Jack cheese, or more to taste

Preparation:
1. Preheat oven to 350°F (175 degrees C).

2. Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined.

3. Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole.

4. Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm.

08/30/2026

Cheesy Chicken Alfredo Pasta Bake

Ingredients:
- 1 tablespoon olive oil
- 3 skinless, boneless chicken breast halves, cubed
- salt and ground black pepper to taste
- 4 garlic cloves, minced
- 2½ cups chicken broth
- 2½ cups heavy whipping cream
- 1 (16 ounce) package penne pasta
- 2 cups grated Parmesan cheese
- 2 cups shredded mozzarella cheese

Preparation:
1. Heat oil in a skillet over medium heat. Add chicken, salt, and pepper; cook and stir until golden brown, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Add broth and heavy cream; stir in pasta and bring to a boil. Reduce heat and simmer until pasta is tender, about 15 minutes.

2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 11x17-inch baking pan.

3. Pour 1/2 the pasta mixture into the prepared pan. Sprinkle 1/2 the Parmesan cheese and 1/2 the mozzarella cheese over the pasta. Layer remaining pasta on top; finish with remaining Parmesan and mozzarella cheeses.

4. Broil in the preheated oven until cheese is golden brown, 10 to 15 minutes.

08/29/2026

"Farfalle With Sausage, Pine Nuts, Tomatoes & Spinach"

Ingredients:
- 12 ounces farfalle pasta (bowtie)
- 1 lb hot Italian turkey sausage (removed from casings)
- 1/4-1/2 cup olive oil
- 2 tablespoons minced garlic
- 1/2 cup pine nuts
- 1 small onion
- 1/2 teaspoon red pepper flakes
- 12 ounces sliced mushrooms
- 6 ounces sun-dried tomatoes (softened and julienned)
- 1 pint cherry tomatoes, halved
- 6 ounces fresh Baby Spinach
- 3/4 cup grated parmesan cheese (more for sprinkling on top)
- salt & pepper

Preparation:
1. Cook farfalle according to package directions. Drain.

2. Heat olive oil in a large, heavy skillet.

3. Add garlic, and sauté until fragrant (about 3 minutes).

4. Add pine nuts to garlic, and sauté 5 minutes.

5. Add onion, sauté until soft (3 minutes).

6. Add mushrooms and sauté 3 minutes.

7. At this point you may need to add more olive oil if mixture is dry.

8. Add red pepper flakes, sun-dried tomatoes, and cherry tomatoes, and salt & pepper to taste. Sauté mixture while sausage is browning, stirring occasionally.

9. In a separate skillet, brown sausage until cooked through. Add sausage to vegetable mixture. Blend well, and sauté until mixture is moist but not soupy.

10. Fold spinach into the mixture. Remove from heat once spinach begins to wilt.

11. In a large bowl, combine farfalle and sausage/vegetable mixture.

12. Stir in parmesan cheese. Blend well.

13. Spoon into pasta bowls or plates and top with additional parmesan cheese.

08/28/2026

Surfboard Ice Cream Sandwiches

Ingredients:
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sifted confectioners' sugar
- 1 tablespoon egg white powder
- 2 tablespoons water (adding in more if needed for consistency)
- food coloring (use your choice of colors)
- ice cream (choose your flavors or colors)

Preparation:
To make Cookies:
1. In a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.

2. In another bowl, combine flour, baking powder, baking soda, and salt; gradually stir in butter mixture until well blended; cover bowl with plastic wrap and chill for 2 hours.

3. Line cookie sheet with parchment paper (do not grease cookie sheet).

4. On lightly floured surface, roll out the dough to about 1/4" thickness.

5. Cut out Surfboard-shaped cookies.

6. Place cookies 2" apart on tray.

7. Bake 6-10 minutes at 350°F.

8. Place cookies to wire racks to cool.

To make Frosting:
1. In a small bowl, mix powdered sugar, egg white powder, with water (start with 1-2 tablespoons, add more water to get spreadable consistency).

2. Divide into as many bowls depending on number of colors you want.

3. Add food coloring until you reach the desired intensity.

4. Pipe and spread icing over the entire top cookie; allow it to harden before piping in more decorative elements; make sure to leave the bottom cookie alone (no icing required there); then allow the additional icing to harden/dry as well.

To finish:
1. After the icing has hardened/dried, take same Surfboard cookie cutter and use to make same shapes with ice cream.

2. Place the blank cookie down, then set the surfboard-shaped ice cream on top, and set the decorated cookie on top to complete the sandwich.

08/26/2026

Rosemary Lemon Grilled Chicken

Ingredients:
- ½ cup butter
- ½ cup fresh rosemary
- 3 cloves garlic
- 1 lemon, zested
- ¼ cup fresh lemon juice
- 6 (6 ounce) skinless, boneless chicken breast halves
- salt and pepper to taste

Preparation:
1. In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.

2. Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.

3. Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.

4. Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

08/25/2026

Smothered Flat Iron Steak In A Parmesan Pepper Sauce

Ingredients:
- 1 lb flat iron steak
- 1/2 cup zesty Italian dressing, divided
- 1/3 cup sour cream
- 4 1/2 teaspoons parmesan cheese, grated
- 3/4 teaspoon course black pepper
- 1/4 teaspoon sea salt
- 2 garlic cloves, chopped
- 1 large onion, thinly sliced

Preparation:
1. Pour 1/4 cup dressing over steak and seal in a Ziploc bag. Refrigerate at least 30 minutes or overnight to marinate.

2. Combine sour cream, 2 tbsp of the remaining dressing, Parmesan cheese, salt and pepper. Refrigerate until serving time.

3. Heat remaining 2 tbsp dressing and garlic in large nonstick skillet on medium heat. Add onions; cook until golden brown, stirring frequently. Remove onions; set aside.

4. Drain steak; discard marinade. Cook steak in same skillet on medium heat 3-4 on each side for medium doneness. Place on cutting board; slice crosswise into thin strips. Serve steak topped with sauce and onions.

08/23/2026

White Christmas Pie

Ingredients:
- 1 tablespoon gelatin
- 1/4 cup water, cold
- 1 cup sugar, divided
- 4 tablespoons flour
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 3/4 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/2 cup whipping cream, whipped until stiff
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1 cup flaked coconut
- 2 (9 inch) pie crusts, baked

Preparation:
1. In small bowl, soak gelatin in cold water; set aside.

2. In saucepan, mix 1/2 cup sugar, flour, salt and milk.

3. Cook over low heat, stirring until mixture comes to a boil.

4. Boil for 1 minute; remove from heat.

5. Stir in softened gelatin.

6. Cool.

7. When partially set, beat until smooth.

8. Blend in vanilla, almond extract and whipped cream.

9. In separate bowl, beat egg whites and cream of tartar until stiff.

10. Add 1/2 cup sugar and beat until soft peaks from.

11. Fold into gelatin mixture; then fold in flaked coconut.

12. Divide into baked pie shells.

13. If desired, sprinkle with additional flaked coconut.

14. Store in refrigerator until ready to serve.

08/22/2026

Spicy Lentil And Vegetable Dish

Ingredients:
- 1 large white onion, peeled and chopped
- oil (for frying)
- 1 tablespoon curry powder, mild, good quality
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger (or use 1 T fresh ginger, grated)
- 2 teaspoons fennel seeds
- 3 tomatoes, ripe, peeled and chopped
- 1 tablespoon brown sugar
- 14 ounces coconut milk (400ml)
- 4 tablespoons soy sauce
- 2 cups red lentils (the split red lentils)
- 1 cup carrot, chopped (about 3 carrots)
- 2 cups water
- 1 cup zucchini, chopped (or butternut squash, in julienne strips)
- 1 cup peas (frozen is easiest)
- 1/2 cup finely chopped parsley (optional)

Preparation:
1. Heat a generous amount of oil in a medium pot (the spices absorb oil).

2. Fry the chopped onion, stirring a few times, for 5 minutes or until softened. Use medium heat.

3. Add the curry powder and spices. It's easiest and more practical to measure them before starting and mix them in a small bowl. (Curry, cinnamon, cumin, coriander, ginger, fennel seeds).

4. Stir well, and fry spices with the onion for about 2 minutes.

5. Add the peeled, chopped tomato and the sugar. (The tomatoes must be peeled and the sugar is essential).

6. As coconut milk separates in the tin, empty into a bowl and whisk until smooth.

7. Add the coconut milk, soy sauce, lentils, carrots and water to the pot with the spices.

8. Stir everything well, and bring to boil over higher heat. When it starts boiling, put the lid on the pot, almost closed but not quite -- tilted a little.

9. Reduce heat to low enough so pot simmers slowly. Simmer until lentils are tender and have absorbed the liquid -- about 20 - 25 minutes.

10. Add the zucchini and peas, stir through, and simmer just a minute or two, until the two last vegetables are barely done and not mushy.

11. Mound in a dish and keep warm until serving, or heat gently the next day. The flavor improves if made ahead of time.

12. Sprinkle over parsley for colour just before serving.

13. Serve with blobs of thick Greek yoghurt and a large bowl of sliced bananas sprinkled with lime or lemon juice. (Or a side dish of your choice).

PLEASE NOTE:
1. This is also a perfect, all-in-one side dish for meat-eaters. It is delicious with a bowl of oven-baked chicken pieces, flavored with seasoning salt and some Thai Sweet Chilli Sauce -- which is what I served with it last night. Then it only needed a green salad and some cold white wine!

08/21/2026

Chicken Bok Choy Soup

Ingredients:
- 4 cups chicken broth
- 2 cups water
- ¼ cup finely chopped onion, or more to taste
- 1 small jalapeno pepper, seeded and minced
- 1 (1 inch) piece fresh ginger root, finely chopped
- 2 cloves garlic
- 1 pound boneless, skinless chicken breasts
- 1 head bok choy, chopped
- salt to taste

Preparation:
1. Combine chicken broth, water, onion, jalapeno, ginger, and garlic in a large pot; bring to a boil. Add chicken breasts; cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165°F (74 degrees C), 15 to 20 minutes.

2. Remove chicken from the pot. Cool until easily handled, about 5 minutes. Shred chicken and return to the pot. Stir in bok choy and cook until wilted, 3 to 5 minutes. Season soup with salt.

08/19/2026

Banana Carob Chocolate Muffins

Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup toasted carob powder
- 1/4-1/2 cup sugar (adjust according to your sweetness preference)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (prefer canela cinammon)
- 1 cup mashed overripe banana
- 4 ounces unsweetened berry applesauce (1 of those prepackaged snack cups)
- 1/3 cup coconut oil
- 1 egg
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup carob chips

Preparation:
1. Mix dry ingredients in a large bowl.

2. Mix wet ingredients in a separate bowl. Make a well in dry ingredients and add wet ingredients. Stir until just mixed. Add chocolate and carob chips and stir until incorporated. Bake in regular sized muffin tin at 350 degrees for 20 to 25 minutes, until a toothpick tests clean. Makes 1 dozen muffins.

The Tasty Wok

09/01/2026

08/30/2026

08/29/2026

08/28/2026

08/26/2026

08/25/2026

08/23/2026

08/22/2026

08/21/2026

08/19/2026

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