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The Heavenly Bite, Bedford, TX (2025)

09/04/2025

Parmesan Stuffed Mushrooms

Ingredients
- - 30 baby Bella mushrooms (about 1 1/2 lbs)
- 1/2 cup Italian breadcrumbs (regular breadcrumbs can be used)
- 1/2 cup crumbled Parmesan cheese
- 1/3 cup olive oil
- 1/4 cup sharp cheddar cheese (or another melt-able cheese)
- 1/4 cup parsley, stems removed and finely diced
- 3 garlic cloves
- Optional: salt & pepper

Preparation

Preheat the oven to 400F, and grease a large baking dish.

Clean the mushrooms and remove all the stems.

Set aside the mushroom caps while you prepare the stuffing.

Reserve the stems, you'll be adding them to the stuffing!

In a large bowl, combine the breadcrumbs, Parmesan cheese, cheddar cheese, olive oil, and chopped parsley.

Using a garlic press, press the 3 garlic cloves into the mixture, or finely dice the garlic cloves.

Either finely dice the mushroom stems, or use the same garlic press to press all the mushroom stems into the breadcrumb/cheese mixture.

By the third time that we made this recipe we realized that the fastest way to finely dice these mushroom stems is to just press them through the garlic press.

Make sure you point the garlic press into the bowl, because the tiny mushroom stem pieces shoot out of there!

Mix the stuffing well.

Add salt and pepper if desired. We used Italian breadcrumbs which are seasoned with salt already and we find that the breadcrumbs and the cheeses make the mixture salty enough as it is.

Place 1-2 tablespoons of stuffing into each mushroom (depending on the mushroom size), really packing it in there and making a nicely shaped mound.

Bake at 400F for 20 minutes, or until the mushrooms are cooked and the top of the stuffing is nicely browned.

Serve warm.

Source: Foodista

08/26/2025

Hawaiian Barbequed "Huli-huli" Chicken

Ingredients
- 4-6 chicken leg quarters, trimmed of excess fat and skin
- 1-2 t. Asian chili-garlic sauce (depending on how spicy you want it)
- 1 T. grated fresh ginger
- 4 garlic cloves
- 1/4 c. ketchup
- 1/4 c. packed light brown sugar
- 2 cups pineapple juice
- 3 T. rice vinegar
- 1/2 cup soy sauce
- 1 gallon water

Preparation

Combine all of the ingredients for the brine in a large bowl or pot.

Submerge the chicken in the brine, cover and refrigerate anywhere from 1 hour but no longer than 8 hours (or the chicken will be too salty).

Remove the chicken from the brine and dry with paper towels.

Make the glaze: In a saucepan combine the glaze ingredients.

Bring to a simmer over medium-high heat, reduce heat to medium and continue to simmer until the glaze is reduced to about 1 cup, this can take anywhere from about 25-45 minutes.

Set aside to cool until ready to use.

Grill the chicken: Preheat your grill on high heat for about 15 minutes.

Scrape clean and oil the grill grate.

Add the chicken pieces, skin-side up and immediately reduce the heat to medium-low.

Cover and grill until the chicken is well-browned on one side about 25 minutes (checking occasionally for flare-ups).

Flip the chicken and continue to cook until the skin is browned and crisp and the internal temperature reaches 170 degrees, approximately another 25 minutes.

Remove the chicken from the grill and brush with the glaze.

Serve the chicken, along with the remaining glaze.

Source: Foodista

08/20/2025

Traditional Battenberg Cake

Ingredients
- 1/4 tsp almond extract
- 1/3 cup apricot jam
- 1 1/4 tablespoons baking powder
- 4 eggs
- ½ cup ground almonds
- 1 cup / 8 oz marzipan
- red food coloring, paste, liquid or gel
- 1¼ cups self-raising flour
- ¾ cup caster sugar
- ¾ cup unsalted butter, softened & cut in cubes
- ½ tsp vanilla extract

Preparation

Preheat the oven to moderate 350F.

Grease an 8/20cm square baking tin with butter.

Line the tin with parchment paper, creating a divide in the middle with the parchment (or foil).

In a stand mixer fitted with a paddle attachment, cream butter and sugar until creamy.

Add the eggs one by one and beat until pale yellow; add the extract.

Mix all the dry ingredients together.

Now add it to the above mixture.

Beat on medium speed until mixed.

Spoon half the mixture into the one side of the prepared baking tin.

Add a few drops of the food color to the remaining batter, stir until the color is thoroughly distributed, add more color if needed.

Spoon the pink batter into the other half of the prepared baking tin.

Smooth the surface of the batter with a spatula, making sure batter is in each corner

Bake for 25-30mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean (it should shrink away from the sides of the pan).

Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack.

Once completely cool, trim the edges of the cake with a long serrated knife.

Cut each colored sponge in half lengthways so that you are left with four long strips of sponge.

Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible.

Gently heat the apricot jam and pass through a small sieve.

Brush warmed jam onto the strips of cake to stick the cake together in a checkered pattern.

(One yellow next to one pink, on top of that, one pink next to one yellow).

Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake.

Brush the top of the cake with apricot jam.

Place the cake on the marzipan, jam side down.

Tip: Either in the middle or to the one side of the marzipan

Brush the remaining three sides with jam.

Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over.

Tip: If you put the sponge to the one side of the marzipan, I found it easiest to roll the sponge over and over onto the marzipan instead of lifting the marzipan up onto the sponge.

Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate.

Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern.

Source: Foodista

08/13/2025

Fennel-tomato Linguine

Ingredients
- 2 large fennel bulbs, stalks removed, cut into thin wedges (about 16)
- 1 1/2 teaspoons crushed fennel seed (you get the most flavor if you buy them whole and crush them yourself)
- 4 cloves garlic, minced
- 8 ounces turkey Italian sausage, casing removed
- 2 jalapeno peppers, seeds and stems removed, minced
- 2 tablespoons lemon juice
- 1 pound whole wheat linguine
- 2 teaspoons olive oil, divided
- 1 tablespoon fresh oregano, chopped
- 1 cup grated Parmesan
- 4 tablespoons Italian parsley, chopped, divided
- 2 cups reduced sodium chicken broth

Preparation

In a large skillet, saute and break up Italian sausage in 1 teaspoon olive oil over medium-high heat until browned.

Using a slotted spoon, transfer to a paper towel and set aside.

In the same skillet, add garlic and jalapeno, saute for about 1 minute.

Add fennel and saute until it begins to brown, about 5 minutes.

Add broth, tomatoes, lemon juice, oregano and half the parsley.

Bring to a boil, reduce heat to low, cover and let simmer until the fennel is tender, about 20 minutes.

Meanwhile, prepare pasta according to package directions.

Two minutes before al dente, remove from heat and strain, but do not rinse, set aside.

When the fennel is tender, pour mixture into pasta pot, add pasta and sausage and continue to cook until linguine is al dente and has soaked up much of the sauce, about 2 to 3 minutes.

Plate pasta and top with cheese and remaining parsley.

Source: Foodista

08/07/2025

Kappa Maki

Ingredients
- 2 Japanese cucumber, cut into long sticks
- 4 inches sheets of nori (dried seaw**d), cut half
- 4 cups sushi rice

Preparation

Put a half-size nori on top of a bamboo mat (makisu).

Spread a half cup of sushi rice on top.

Place cucumber sticks lengthwise on the rice.

Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.

Press the bamboo mat firmly with your hands.

Unwrap the bamboo mat.

Cut the sushi roll into bite-size pieces.

Source: Foodista

07/31/2025

Sweet-n-smoky Salmon With Ginger Mahogany Rice

Ingredients
- 1 cup brown sugar, firmly packed
- 2 cups chicken stock
- 3 inches piece of ginger
- 1 1/2 teaspoons liquid smoke
- 2 Tb. peanut oil, separated
- 1 cup mahogany rice
- 4 salmon fillets
- salt and pepper
- 2 tablespoons soy sauce

Preparation

Place the salmon in a bowl, or large zip bag with soy sauce, liquid smoke and brown sugar.

Let it marinate for at least 1 hour but you could marinate overnight.

When ready to use, preheat the grill or an iron skillet to high heat.

In a medium saucepan, over high heat, toast the rice in 1 Tb. of oil for 2 minutes.

Then add the chicken stock and a large pinch of salt and pepper.

Bring to a boil.

Lower the heat to a simmer and cover.

Simmer the rice for about 40 minutes or as directed on the package.

Meanwhile, peel the ginger and cut into thin strips.

Heat a small skillet over medium-high.

Add 1 Tb. of oil to the skillet.

When the oil is hot, drop the ginger in and pan-fry for 1-2 minutes, moving with a spatula, until they are light brown.

Remove from the pan and drain on a paper towel.

Sprinkle it with salt.

While the rice is cooking, carefully brush the grill with vegetable oil.

You could also use grill spray.

Pepper the salmon and place it on the grill, top-side-down.

Cook for 3 minutes.

Flip, then carefully sprinkle the tops with a little extra brown sugar and grill for another 3-5 minutes until just cooked through.

Cover with foil and let them rest for 5-10 minutes before serving.

Source: Foodista

07/10/2025

Poached Prawns With Fettuccine And French String Beans

Ingredients
- Fettuccine
- tablespoon of lemon juice
- 1 pound uncooked prawns
- salt and pepper
- 1 can French string beans
- 5 to 6 tablespoons unsalted butter
- 1 quart water

Preparation

Cook pasta according to the packaging directions.

Drain and add the string beans and 1 tablespoon butter and stir well.

In a skillet add water and bring to boil point and start adding the butter, tablespoon at the time to emulsify.

Once all the butter is melted add the prawns and poach just below simmer- until the prawns are cooked and turn a nice pink color.

Season with salt and pepper.

Remove the prawn leaving the juice in the skillet.

Add the pasta with the French string beans to the skillet and stir to coat the fettuccine well.

Place pasta in the middle of the plate and place the prawns over it with any juices.

Source: Foodista

06/22/2025

Salmon En Croute With Tarragon Cream Sauce

Ingredients
- 1 tablespoon butter
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1 1/2 teaspoons dried tarragon
- 2 teaspoons dried or fresh dill w**d
- 1 cup Greek yogurt, crème fraiche or sour cream
- 8.7oz puff pastry
- 12.5oz salmon, skinned
- 1 shallot, finely chopped
- 2 Tbs water
- 1 cup white wine
- 4 teaspoons whole grain mustard

Preparation

Lightly roll puff pastry dough if needed.

It needs to be just large enough to cover the salmon with an overlap of 1/2 - 1 inch (1.25 - 2.5cm).

Lightly cover an area roughly the size of the salmon with dill.

Skin salmon if needed, and cut/trim.

Place salmon on top of the dill.

Spread 2 tsp mustard on the salmon.

Depending on the shape of your fish you can bring opposite corners together (if it's square-ish) or fold over (if it's long-ish).

Press the meeting edges of the puff pastry together to seal.

It's okay if there are gaps in the 'package' as long as the pastry is sealed together enough to hold its shape as it bakes.

Repeat with the other piece of salmon.

Bake at 400F (200C) for 15 - 25 minutes, until the pastry is golden brown.

In a small saucepan over medium heat saute shallots in butter until tender.

Add tarragon, wine and stock and bring to a boil.

Simmer for 5 minutes.

Mix cornstarch in 2 tbs water and stir into simmering stock.

Cook until thickened - should be quite thick.

Remove from heat and stir in yogurt.

Cover and keep warm until serving.

Source: Foodista

06/09/2025

Baked Pork Flower Dumplings With Soy Ginger Dipping Sauce

Ingredients
- 8 ounces ground pork
- 4 scallions, finely chopped
- 3 cloves garlic, minced
- 1 heaping tablespoon minced ginger root
- 1 teaspoon minced Serrano pepper
- 3 tablespoons chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons canola oil
- 1 ½ teaspoon lime juice
- 20 wonton wrappers
- ¼ cup soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- 1 tablespoon honey
- 2 teaspoon lime juice
- 1 tablespoon minced ginger root
- ½ Serrano pepper, sliced

Preparation

Heat oven to 375F degrees.

Grease two muffins, as these make about 20 dumplings.

In a medium-sized bowl, mix the ground pork, garlic, scallions, ginger, and Serrano pepper with a fork.

In a small bowl, whisk chicken broth, soy sauce, sesame oil, canola oil, and lime juice.

Pour the liquid mixture over the ground pork mixture and mix together with a fork.

Cup a wonton wrapper in your hand, then scoop about a tablespoon of the pork mixture, and place it in the middle of the wrapper.

Bring up the sides of the wrapper and sort of twist them together, then place in the cup of a muffin tin.

Repeat until all cups are filled.

Bake for about 15 minutes, until you see a nice golden exterior.

While the cups bake, mix together the dipping sauce by whisking all the ingredients together in a bowl.

Source: Foodista

05/21/2025

Easy comforting food topped with mozzarella cheese and tender chicken meat! 🥘🐔🧀

Polla Alla Parmigiana: Chicken Parmesan

Ingredients
- 1 cup dry bread crumbs
- 2 extra large eggs
- 1 cup all-purpose flour
- 1 teaspoon dry marjoram
- 1 8 oz ball mozzarella
- 4 tablespoons oil
- 1 cup Panko
- ½ cup parmesan cheese
- pepper
- Salt
- 6 boneless, skinless chicken breasts
- 3 cups tomato sauce

Preparation

Preheat the oven at 350.

Pound the chicken breast or thighs until they are even and inch thick.

On a shallow dish combine the flour, salt and pepper.

On a second dish, beat the eggs with 1 tablespoon of water.

On a third dish, combine the bread crumbs, panko, marjoram and parmesan cheese.

Coat the chicken on both sides with the flour mixture, shaking off any excess, then dip both sides into the egg mixture and dredge both sides in the breadcrumbs mixture.

Heat the oil in a large sauté pan and cook breaded thighs on medium high for 2 to 3 minutes on each side, until the chicken is golden brown on each side.

Do not overcrowd the skillet.

Remove and place in a cookie sheet.

Smear tomato sauce over the chicken and top with a mozzarella slice.

Place in the oven and cook until the mozzarella has melted.

Source: Foodista

05/15/2025

Filled with aromatic sweetness, perfect dessert for any occassions! 🍫🍬🍪

Dulce De Leche Brownies

Ingredients
- 1/4 teaspoon baking soda
- 1/2 cup butter, cut into cubes
- dulce de leche
- 3 eggs
- 1 1/4 cups flour
- 1 tablespoon instant espresso powder
- 1 1/4 cups semisweet chocolate chip
- 1/2 cup sugar
- 1 tablespoon vanilla extract

Preparation

Preheat the oven to 350 degrees.

Grease a 13X9 baking dish. In a saucepan melt butter and 1 cup semi-sweet chocolate, stirring constantly over very low heat until the chocolate is melted.

Stir in eggs one at a time, then stir in the sugar, vanilla, espresso powder, baking soda, and flour.

Stir in remaining chocolate chips.

Pour the batter into a baking dish.

Use a knife or spatula to swirl the Dulce de Leche creating a marbled effect.

Bake for 35 to 45 minutes.

The brownies center will be slightly firm when they are done.

Remove from the oven and allow cool completely.

Source: Foodista

05/09/2025

Intensely flavored, taste wonderful! 🐑🍋🌿

Spiced Lamb Meatballs With Lemon Mint Yogurt Sauce

Ingredients
- 2 tsp curry powder
- 1 tablespoon extra virgin olive oil
- 1 tablespoon finely chopped fresh mint
- 2 tsp garam masala
- 1/2 teaspoon minced garlic
- 1 tablespoon minced garlic
- 2 tablespoons finely grated ginger
- 1 1/2 pounds ground lamb
- 1/2 pound ground turkey
- 1/2 teaspoon Kosher salt
- finely shredded zest of 1 lemon (use a Microplane zester)
- 1 1/2 cups (14 oz.) low fat Greek yogurt
- 1 tablespoon olive oil
- pitas for serving
- 1 teaspoon salt & 1 tsp pepper

Preparation

To make sauce, combine all sauce ingredients (Greek yogurt, lemon zest, 1 tablespoon mint, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon minced garlic) in a small bowl and set aside until ready to serve meatballs.

Chill, if desired.

To make the meatballs, start by preheating the oven to 400 degrees Fahrenheit.

Next, combine ginger, 1 tablespoon garlic, curry, garam masala, salt, and pepper.

Add meats and gently combine with hands until spices are just evenly distributed.

Do not overmix.

Gently roll meat into 1 1/2 inch balls and set on a rimmed baking sheet or jelly roll pan.

Roast meatballs for 20-25 minutes until browned on the outsides and cooked through.

Transfer meatballs to a serving dish and serve with yogurt sauce and toasted pitas.

Source: Foodista

The Heavenly Bite

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07/31/2025

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