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Recipes
Salami and Cream Cheese Sandwich
By ForkAndTheCork
Spread mustard on one slice of bread; top with salami and arugula
- 1 teaspoon grainy mustard
- 2 slices rye bread
- 2 ounces salami (about 6 slices), thinly sliced
- 1/2 small bunch arugula, trimmed and washed
- 1 tablespoon cream cheese
Easy Cheese Danish
By ForkAndTheCork
Preheat the oven to 400 degrees F
- 8 ounces cream cheese, at room temperature
- 1/3 cup sugar
- 2 extra-large egg yolks, at room temperature
- 2 tablespoons ricotta cheese
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 tablespoon grated lemon zest (2 lemons)
- 2 sheets (1 box) frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water, for egg wash
Greek Layered Dip with Pita Chips
By ForkAndTheCork
Preheat the oven to 375 degrees F
- 1 14-ounce package pita bread
- Olive oil cooking spray
- 4 teaspoons Greek seasoning
- 1 pound ground lamb
- 1 teaspoon garlic salt
- 1 16-ounce container prepared hummus
- 1 1/2 cups tzatziki (gyro sauce)
- 1 cup shredded iceberg lettuce
- 2 medium roma tomatoes, diced
- 1/2 diced red onion
- 1/2 cup kalamata olives, chopped
- 1 4-ounce container crumbled feta cheese
Spicy Pork Chili
By ForkAndTheCork
Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes
- 8 tablespoons vegetable oil
- 3 About 3 pounds boneless pork loin, cut into large chunks
- Kosher salt
- Black pepper
- 1 Spanish onion, cut into 1‐inch dice
- 2 cloves garlic, minced
- 2 red bell peppers, seeded and cut into 1‐inch dice
- 2 jalapeno peppers, seeded and minced
- 2 tablespoons brown sugar
- 2 tablespoons chili powder (add more to taste)
- 2 tablespoons ground cumin (add more to taste)
- 1 teaspoons cayenne pepper
- 3 tablespoons cilantro, chopped
- 3 (15‐ounce) cans diced tomatoes, with juice (I use the kind with chilis)
- 1 tablespoon honey
- 3/4 cup prepared black coffee
- 3/4 to 1 can beer (doesn’t matter which kind…Ranier is fine ☺)
- 2 (15‐ounce) cans kidney beans, drained
- 1 (15‐ounce) can black beans, drained
- 1 (15‐ounce) can great northern white beans, drained
- 1 (15‐ounce) can chili beans, drained
- 1 cup sour cream for serving
- Chopped green onion for serving
- 2 cups shredded cheddar, for serving
Little Reubens
By ForkAndTheCork
PREHEAT oven to 375°F. Unroll dough into 16 triangles; cut each triangle lengthwise into thirds
- 2 cans (8 oz. each) refrigerated crescent dinner rolls 1 cup CLAUSSEN Sauerkraut, drained, patted dry 1 pkg. (16 oz.) OSCAR MAYER Little Smokies 1 cup KRAFT Thousand Island Dressing 1 tsp. KRAFT Prepared Horseradish
Beef Bourguignon
By ForkAndTheCork
Preheat oven to 350 degrees
- 3 tablespoons olive oil
- 8 ounces button mushrooms (trimmed), quartered if large
- 3 pounds boneless beef rump roast, cut into 1-inch pieces
- Coarse salt and ground pepper
- 5 strips bacon, cut into 1/2-inch pieces
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 3 cups dry red wine
- 2 cups low-sodium chicken broth
- 1 bay leaf
- 1 garlic clove, smashed and peeled
- 4 carrots, peeled and cut into 1-inch pieces
- 10 ounces pearl onions, peeled
- 1 tablespoon butter, cut into pieces
- 2 tablespoons fresh parsley, chopped (optional)
Spinach Artichoke Dip
By ForkAndTheCork
Like Houston's
- Kosher salt
- 2 10-ounce bags spinach, stems removed
- 1 tablespoon unsalted butter
- 2 tablespoons minced onion
- 1 clove garlic, minced
- 2 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 1/4 cups grated parmesan cheese
- 1/4 cup sour cream, plus more for serving
- 1/2 cup shredded white sharp cheddar cheese
- 1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped
- Tortilla chips and salsa, for serving
Chicken Parm Pasta Toss
By ForkAndTheCork
Fill a large pasta pot with water and place it over high heat
- Salt
- 1 pound whole wheat penne
- 3 tablespoons Extra Virgin Olive Oil
- 1 pound boneless, skinless chicken breast chopped into bite-size pieces
- 2 teaspoons poultry seasoning
- Black pepper
- 2 to 3 garlic cloves, finely chopped or grated
- 1 large red onion, chopped
- 2 pints grape tomatoes
- 2 cups basil, chopped
- 3 cups arugula or baby arugula, roughly chopped
- 1 cup shredded Parmigiano Reggiano cheese
Corn Spoon Bread
By ForkAndTheCork
Preheat oven to 350 degrees F
- 1 package of Jiffy cornbread mix
- 1 teaspoon of kosher salt
- 1/8 teaspoon of freshly cracked black pepper
- 1/4 cup of granulated sugar
- 2 cups of frozen corn
- 1 (15 ounce) can of cream corn
- 1 cup of sour cream
- 1/4 cup of milk
- 1/2 cup (1 stick) of unsalted butter, melted
- 2 large eggs, beaten
- 1/2 cup of shredded mild cheddar, Monterey jack, or your favorite cheese, optional
Cream Puffs with Lemon Mousse and Blueberry Sauce
By ForkAndTheCork
Surprisingly easy. I made these for Mother's day
- For the Cream Puffs
- 1 cup water
- 4 ounces (1 stick) unsalted butter
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 5 large eggs, plus 1 large egg lightly beaten with 1 tablespoon water, for egg wash
- Coarse sanding sugar, for sprinkling
- For the Blueberry Sauce
- 2 cups (1 pint) blueberries
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon coarse salt
- For the Lemon Mousse
- 3/4 cup Lemon Curd
- 1/2 cup heavy cream, whipped
- For the Lemon Curd
- 1 large egg, plus 3 large egg yolks
- 1/2 cup sugar
- 1 1/2 teaspoons finely grated lemon zest
- 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
- Pinch of salt
- 2 ounces (4 tablespoons) unsalted butter, cut into pieces