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Recipes
Butternut Squash Enchiladas
By ForkAndTheCork
Preheat the oven to 375°F and grease a rectangular glass baking dish
- Ingredients
- 3 cups cooked, unseasoned, mashed or pureed butternut squash (1 largish squash should do it.)
- 6 ounces cream cheese (I use lower- fat Neufchatel cheese.)
- 1 teaspoon cumin
- 1/2 teaspoon granulated garlic or 2 cloves minced fresh garlic
- 2 teaspoons Adobo or other Mexican spice
- 1/2 - 1 teaspoon Chipotle powder
- 1 teaspoon salt
- 2 fresh jalapenos, seeds & stems removed and diced fine
- 3 green onions, chopped fine
- 1/2 cup fresh cilantro, chopped
- 15 ounce can of black beans ( or 2 cups cooked black beans)
- 14- 16 corn tortillas
- 1 - 2 cups shredded/grated cheddar cheese (I actually use a Mexican blend, preshredded)
- 2 1/2 - 3 cups enchilada sauce
Summer Salad
By ForkAndTheCork
In a large serving bowl, toss together all ingredients
- 2 cups cooked and cooled quinoa (I used Trader Joe's organic tricolor quinoa)
- 1 red bell pepper, seeded and diced
- 2 Roma tomatoes, diced
- 1 Persian cucumber (or 1/2 English hothouse), diced
- 2-3 ears fresh raw corn, kernels cut off
- 1 (15 oz.) can black beans
- 3 large nectarines, pitted and diced
- 1 small shallot, chopped
- 1/4 cup cilantro, chopped
- juice of 1/2 lime
Cranberry Meringue Pie
By ForkAndTheCork
1.Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray
- Crust
- 3/4 cup white whole-wheat flour (see Tip) or all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons canola oil
- 2 tablespoons butter, softened
- Filling
- 1 12-ounce bag cranberries, fresh or frozen, thawed
- 1 cup orange juice
- 3/4 cup granulated sugar
- 1 large egg
- 3 large eggs, separated
- Meringue Topping
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
BBQ Cola Meatballs (slow cooker)
By ForkAndTheCork
Great for a potluck! Serves 36
- 3 lbs lean ground beef
- 2 1/2 Cups dry bread crumbs
- 2 Eggs
- 1/4 Cup and 2 Tablespoons grated onion
- 1 (1 oz) packages dry Ranch-style dressing mix
- 1/4 Cup apple cider vinegar
- 1 1/2 Cups cola
- 1 Cup chopped onion
- 1 Cup chopped green bell pepper
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 Tablespoons Worcestershire sauce
Grilled Garlic-studded NY Steaks
By ForkAndTheCork
Serve with Gorgonzola butter
- 4 NY strip steaks, about 3/4 inch thick
- 4-6 garlic cloves, peeled and cut into slivers
- 1/4 Cup olive oil
- 1 teaspoon lemon zest
- 1 Tablespoon pepper
- 1 teaspoon salt
Roasted Veggie Pasta with Goat Cheese
By ForkAndTheCork
Preheat oven to 400 degrees
- 1 bunch asparagus (about a pound) tough ends removed, cut into 1 1/2 inch pieces
- 2 zucchini, ends trimmed, cut into good sized pieces then halved
- 1/2 pint of grape tomatoes left whole
- 5 garlice cloves, peeled and halved
- 2 tablespoons olive oil or grapeseed oil
- salt and pepper
- 3 tablespoons butter, cut into small pieces
- 12 ounces cavatappi or other short pasta (I also like bowties)
- 1 small log soft goat cheese (5 ounces), crumbled
- 2 to 3 tablespoons snipped fresh chives, or scallions green part only cut into little pieces
- fresh lemon juice
Baked French toast with Berry Sauce
By ForkAndTheCork
1. In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 4 thick slices challah, brioche, or other egg bread (1 inch thick)
- 2 tablespoons unsalted butter, melted
- 1 bag (10 to 12 ounces) frozen raspberries (or strawberries), thawed
- Smoked chicken sausage (I like apple), warmed, for serving
Creamy shells with chicken and spinach
By ForkAndTheCork
Preheat oven to 375 degrees
- 3 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced small
- 1/4 cup all-purpose flour (spooned and leveled)
- 4 cups whole milk
- Coarse salt and ground pepper
- 1 hamburger bun, torn into large pieces
- 1/4 cup grated Parmesan
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon red-pepper flakes
- 1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
- 12 oz chicken breast, cooked and shredded
- 6 ounces jumbo pasta shells (about 20), cooked according to package instructions
Tomato, Pesto, and Olive Tart
By ForkAndTheCork
Preheat the oven to 400°F
- 1 sheet frozen puff pastry, thawed
- 1/4 cup Basil Pesto
- 3 ripe Roma tomatoes, sliced 1/4 inch thick
- Salt and freshly ground pepper
- 1/4 cup chopped
- Kalamata olives
- 2 tablespoons chopped fresh basil
Banana Bread
By ForkAndTheCork
Preheat the oven to 350 degrees
- 1/2 cup solid vegetable shortening
- 1 cup sugar
- 2 eggs
- 3/4 cup mashed ripe bananas
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups flour
- 1/2 cup macadamia nuts
- Pinch of cinnamon