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Recipes
Chicken Piccata
By ForkAndTheCork
Serve alongside Linguini tossed with spinach (cook spinach with pasta last two minutes), add butter and salt and pe...
- 2 (8-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, divided
- 1/3 cup sauvignon blanc or other crisp, tart white wine
- 1/2 cup chicken broth
- 1/3 cup fresh lemon juice (about 3 lemons)
- 2 tablespoons capers, rinsed and drained
- 1/4 cup chopped fresh flat-leaf parsley
Pasta Carbonara with leeks and lemon
By ForkAndTheCork
Set a large pot of salted water to boil
- Coarse salt and ground pepper
- 6 slices bacon, cut crosswise into 1-inch pieces
- 4 leeks (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
- 3/4 pound short pasta, such as campanelle or orecchiette
- 2 large eggs
- 1/2 ounce Parmesan, grated (1/4 cup), plus more for serving (optional)
- 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
- 1/2 cup fresh parsley leaves, coarsely chopped
Mediterranean Chopped Salad
By ForkAndTheCork
A summer staple, this Mediterranean Chopped Salad is also good with grilled fish or chicken
- 1 medium cucumber , peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
- 1 pint grape tomatoes , quartered (about 1 1/2 cups)
- Table salt
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
- 1 can (14 ounce) chickpeas, drained and rinsed
- 1/2 cup chopped pitted kalamata olives
- 1/2 small minced red onion (about 1/4 cup)
- 1/2 cup roughly chopped fresh parsley
- 1 romaine heart , cut into 1/2-inch pieces (about 3 cups)
- 4 ounces feta cheese , crumbled (about 1 cup)
- Ground black pepper
Slow Cooker Chicken Stroganoff
By ForkAndTheCork
In your slow cooker, place sliced onion in the bottom
- 4 frozen chicken breast halves
- 1 can cream of chicken soup
- 2 tablespoons dijon mustard
- 2 tablespoons butter
- 1 cup white wine
- 1 onion sliced
- 1/2 packet of dry italian dressing mix
- water
- 6 oz for reduced fat cream cheese
- fresh italian parsley
- Egg noodles
- salt and pepper, butter
Sangria
By ForkAndTheCork
In a large pitcher, combine orange juice, sugar, and brandy; stir well to dissolve sugar
- 4 oranges: 2 juiced, 2 halved lengthwise and thinly sliced crosswise
- 1/3 to 1/2 cup sugar
- 1/4 cup brandy
- 1 bottle dry red wine, chilled
- 2 lemons, thinly sliced
- 2 cups seltzer or club soda
- Chilled ice cubes, for serving
Gorgonzola Butter for Steak
By ForkAndTheCork
Mix butter, cheese, and parsley together in a small bowl
- 1/2 Cup (1 stick) butter, room temp
- 1/3 Cup crumbled gorgonzola cheese (About 2 oz)
- 2 Tablespoons chopped fresh parsley
- Salt and Pepper
Italian Vegetable Ragout with Polenta
By ForkAndTheCork
Heat oil in a large skillet over medium-high heat
- 3 teaspoons olive oil
- 1 1/2 cups diced peeled eggplant
- 3/4 cup chopped anion
- 3/4 cup chopped green bell pepper
- 3/4 cup chopped red bell pepper
- 1/2 cup chopped carrot
- 1 1/2 teaspoons dried Italian seasoning
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon crushed red pepper
- 2 garìic cloves -- pressed
- 1 (14 1/2-ounce) can Italian-style stewed tomatoes -- undrained and chopped
- 1 1/2 cups chopped spinach
- 1/2 cup chopped fresh basil
- 3/4 teaspoon salt
- 1 (16-ounce) tube polenta cut into 12 slices
Hamburger and Grape Tomato Pizza
By ForkAndTheCork
1.Preheat oven to 450 degrees
- 2 teaspoons vegetable oil, such as safflower
- All-purpose flour, for work surface
- 1 pound frozen pizza dough, thawed
- 3/4 cup store-bought marinara sauce
- 1 cup grated provolone cheese (4 ounces)
- 1 cup grape or cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced (optional)
- 1/4 pound ground beef chuck (I cook it in advance)
- Coarse salt and ground pepper
Slow Cooker Butternut Squash Lasagna
By ForkAndTheCork
• Step 1: Preheat oven to 350 degrees
- 3 cups cubed butternut squash
- 1/2 yellow onion, diced
- 1 clove fresh garlic, diced
- 1 shallot diced
- 7 ounces (or 1/2 15 oz. container) low-fat ricotta cheese
- 1 Tablespoon dried sage (or same amount of fresh, chopped)
- 1 egg
- 1 package of lasagna noodles (you’ll only use about 6)
- 2 cups shredded mozzarella
- 1/2 cup frozen spinach, thawed, liquid squeezed out
- 1 Tablespoon olive oil
- 1 Teaspoon coriander (don’t have it and don’t want to buy it? the dish will be just as delicious without it)
Gratineed Mustard Creamed Onions
By ForkAndTheCork
Wonderful side for a special occasion like Christmas or Thanksgiving
- 2 pound white pearl onions
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 3 tablespoons cream Sherry
- 1 tablespoon grainy mustard
- 1 tablespoon Dijon mustard
- 1/4 teaspoon grated nutmeg
- 1/2 cup grated Parmigiano-Reggiano
- Equipment: a 2-qt shallow gratin or other flameproof baking dish (2 inches deep)