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The Tasty Wok, Fort Worth, TX (2026)

09/06/2026

Pasta With Arugula Pesto

Ingredients:
- ¼ cup chopped walnuts
- 3 cloves garlic, minced
- 2 cups coarsely chopped arugula, stems included
- ¼ cup coarsely chopped fresh basil
- ½ cup olive oil
- ⅓ cup grated Parmesan cheese
- salt to taste
- 1 pinch cayenne pepper
- 1 (16 ounce) package dry pasta

Preparation:
1. Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)

2. Stir the Parmesan cheese, salt, and cayenne into the pesto

3. Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.

4. Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.

09/05/2026

Skillet Gnocchi Primavera With Lemon Cream Sauce

Ingredients:
- 2 tablespoons salted butter
- 1½ teaspoons lemon-infused olive oil
- 1½ teaspoons herb-infused olive oil
- 1 (12 ounce) package refrigerated gnocchi
- 3 cloves garlic, minced
- 1 shallot, minced
- 2 cups small broccoli florets
- 1 cup frozen peas
- 1 cup julienned carrots
- ½ cup chopped red bell pepper
- 1 small zucchini, sliced diagonally
- 1 small yellow squash, sliced diagonally
- 1 cup vegetable broth
- 1½ tablespoons lemon juice
- ½ cup heavy cream
- ½ cup finely shredded Parmesan cheese, or more to taste
- 1 pinch salt and ground black pepper to taste
- ¾ cup halved grape tomatoes
- ⅛ teaspoon crushed red pepper flakes, or to taste

Preparation:
1. Heat butter and infused olive oils in a large skillet over medium-high heat until butter is melted. Add gnocchi and stir frequently until golden, about 3 minutes. Add garlic and shallot; cook and stir until fragrant, 1 to 2 minutes.

2. Add broccoli, peas, carrots, bell pepper, zucchini, and squash; lightly saute until tender, 2 to 3 minutes. Slowly pour in broth and 1 tablespoon lemon juice; cook until heated through, about 5 minutes. Slowly add cream and 1/2 cup Parmesan cheese; mix to incorporate. Add remaining lemon juice and heat until warmed through and Parmesan is melted, about 3 minutes. Season with salt and pepper.

3. Garnish each serving with tomatoes, red pepper flakes, and Parmesan.

09/04/2026

Fantastic Chicken Broccoli Casserole

Ingredients:
- 2 (10 ounce) packages frozen chopped broccoli
- 2 (10 ounce) cans white chicken meat packed in water
- 16 ounces cottage cheese
- 1 (10 3/4 ounce) can cream of chicken soup, undiluted
- 1 cup mayonnaise
- 8 ounces cheddar cheese, shredded (2 cups shredded)
- 36 Ritz crackers (1 sleeve)
- 8 tablespoons butter (1 stick) or 8 tablespoons margarine (1 stick)

Preparation:
1. Preheat the oven to 400°F Thaw the broccoli, making sure it is well-drained. Drain the canned chicken chunks.

2. In a large bowl, combine the cottage cheese, cream of chicken soup, mayonnaise, and cheddar cheese.

3. Spoon half of the broccoli in the bottom of a 9 x 13 baking dish. Spread one can of the chicken over the broccoli, followed by half of the cheese mixture from step 2. Smooth with a spatula, and repeat layers. You will end with the cheese mixture on top.

4. Crush the Ritz crackers, and melt the butter in a small saucepan. Add the cracker crumbs to the melted butter, tossing to coat. Spread over the top of the casserole.

5. Bake for 35-40 minutes, or until bubbly and the crackers are slightly browned. Let set for 30 minutes before serving.

NOTES:
1. Casserole can be assembled through step 3 the day ahead. Cover with foil and store in the refrigerator until time to bake. Pick up with step 4. Also, the cracker topping can be made by melting the butter in the microwave, crushing the crackers in a large ziptop bag, and pouring the butter over the crumbs. Squeeze the bag to make sure the butter is distributed evenly. Ingredients can be swapped for their low-fat counterparts, but the texture won't be as creamy.

09/02/2026

Greek-style Tuna Salad

Ingredients:
- 1 (5 ounce) can chunk light tuna in water, drained
- 1 tablespoon chopped red onion
- 2 teaspoons prepared Greek vinaigrette salad dressing (such as Kraft)
- 3 pitted Kalamata olives, chopped
- 1 tablespoon crumbled feta cheese

Preparation:
1. Mix the tuna, onion, salad dressing, olives, and feta cheese together in a bowl.

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.

The Tasty Wok

09/06/2026

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09/04/2026

09/02/2026

09/01/2026

08/30/2026

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08/26/2026

08/25/2026

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