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The Spooned Fork, Fort Worth, TX (2025)

10/02/2025

Homemade Thin Crust Pizza + Pesto + Potato

Ingredients
- 1/4 cup almonds
- 2 cups basil, loosely packed
- 3/4 cup extra virgin olive oil, divided
- 3 1/2 - 4 cup flour, plus more for rolling and as needed
- 2 teaspoons kosher salt
- 3/4 cup Manchego cheese
- 2 tablespoons olive oil, plus 2 teaspoons for coating the bowl
- pepper
- 1 medium potato, sliced thinly
- salt
- 1 teaspoon sugar
- 1 1/2 cup water, 110F
- 2 1/4 teaspoon yeast

Preparation

Mise en place (put things in place).

Combine the flour, yeast, sugar, and water in a large bowl with a wooden spoon.

Add more flour if it sticks to the sides and resembles more like a batter than dough.

All-purpose flour will give you more of a chewier crust, while bread flour will be crispier.

Once it comes together and isn't as sticky, scrape it out onto a well floured surface and sprinkle the salt on top.

Kneed the salt into the dough, adding flour as necessary.

Knead for 10 minutes, check if the dough is ready by slightly indenting the top of the dough, if it springs back you're good.

Tuck the ends underneath to stretch out the top and make a large ball, then put it in a well greased bowl rubbed with olive oil to proof.

Wrap it with cling film.

Place your cling wrap wrapped bowl inside the microwave, and let it proof for an hour or until it has doubled in size.

Don't turn the microwave on, just let it sit in there.

While your dough is proofing you can prepare the pesto.

Soak almonds in water for fifteen minutes.

Wash and dry basil leaves.

Grate cheese (extra for pizza too).

In a food processor we're going to put our basil, the cheese, soaked almonds, a little salt and pepper, and 1/4 cup of extra virgin olive oil.

Process it on and off for thirty seconds.

Then drizzle in the rest of the olive oil while the food processor is on.

This makes sure you get the optimal consistency for your likings.

When it's made fresh the oil tends to separate from the other ingredients.

I suggest serving this after it's been in the refrigerator for an hour because the pesto rests and stays together better.

When the dough has doubled, plop it onto a lightly dusted countertop and move it around so the entire dough gets covered.

Divide it into thirds.

Preheat the oven to 500F and place a baking stone on the middle rack (you can also use an overturned cookie sheet).

NOTE: The baking stone/cookie sheet has to be larger than the size of the pizza you are making, otherwise it will hang over the edges and burn onto the oven rack.

Coat one ball of dough with flour and place it on a well-floured surface.

Using your fingertips, gently flatten the dough into an 8-inch disk, leaving an inch or so of outer edge thicker than the center.

Using your hands, gently stretch it into a 10-12 inch round, working along the edges and giving the dough quarter turns as you stretch it.

Transfer the dough onto a pizza peel coated with flour or semolina, cornmeal is fine as well.

Top with a thin layer of the pesto.

Mandolin thin slices of potato and arrange them on the pizza.

I don't prepare the potato ahead of time because sometimes it will oxidize and turn red and it makes for an ugly pizza.

Slide the pizza onto the stone and bake it for 10-12 minutes or until the crust is brown and the cheese is melty and shimmering.

Wait a little to slice and serve.

Serve it hot.

Source: Foodista

09/29/2025

Smoky Deviled Eggs

Ingredients
- cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 dozen eggs
- salt and pepper to taste
- 1 tablespoon shallots, minced
- 2 teaspoons smoked paprika, plus some for garnish

Preparation

Boil eggs until fully cooked.

Drain in cool water; set aside until fully cooled.

Cut eggs in half and remove the yolks.

Mash yolks with a fork, then add the rest of the ingredients.

The mixture should be slightly moist.

Spoon about 1-2 tablespoons of the filling into the egg whites or use a pastry bag to pipe the filling into the whites.

Sprinkle with paprika, if desired.

Cover and chill for at least one hour.

Source: Foodista

09/29/2025

One Bowl Jalapeno Cheddar Cornbread

Ingredients
- ½ cup unsalted butter
- ? cup white sugar
- 2 eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 cup shredded cheddar cheese
- 1 (4 oz) can diced jalapenos, drained
- 1 jalapeno, thinly sliced

Preparation

Start by melting a stick of butter in a microwave safe bowl.

Microwave the butter for 30 second intervals until the butter has completely melted.

Then whisk in some granulated sugar.

Next, whisk in two eggs.

Now mix together some buttermilk and baking soda and pour this into the mixture. Stir until well combined.

Lastly, pour in cornmeal, flour, salt, shredded cheddar cheese, and canned diced jalapenos! Make sure to mix this until the mixture is just combined. Don't over mix, or it will end up in a tough bread.

Preheat the oven to 375 degrees F and prepare a pan with cooking spray, the cooking time may vary.

Spoon the batter into the prepared pan and top the batter with thinly sliced fresh jalapenos.

Bake for about 25 to 35 minutes - again, the cooking time may vary depending on the size of the pan.

Remove from the oven, and let the loaves cool in the pan for a few minutes.

Remove from the pan and let sit on a cooling rack until ready to serve.

Source: Foodista

09/28/2025

"BBQ” Style Chicken Thighs

Ingredients
- 6 chicken thighs with bone
- ¼ cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice or vinegar
- 1 tsp. brown sugar
- ½ tsp. garlic powder
- ¼ tsp. salt
- ¼ tsp. black pepper

Preparation

Combine all of the ingredients for the BBQ sauce in a small bowl.

Clean and pat dry the chicken thighs.

Place in a baking dish and rub the chicken thighs all over with the sauce.

Place in the oven and bake for 40-45 minutes.

Source: Foodista

09/28/2025

Easy Mojito

Ingredients
- 1 ounce (25 ml) white rum
- 12 mint leaves
- 1 large lime or 2 small limes- cut into wedges
- 1 ounce (25 ml) fresh lime juice
- 1 tablespoon sugar syrup
- soda water (club soda)

Preparation

In a highball glass muddle mint leaves, lime wedges and sugar syrup together.

This will bring out all the flavors.

Add the rum and fresh lime juice and muddle all together.

Top off with soda water.

Garnish with a sprig of mint and some lime slices.

Source: Foodista

09/27/2025

Tuscan Tomato And Bread Salad

Ingredients
- 1/2 tablespoon balsamic vinegar
- a small handful basil leaves, cut in a chiffonade
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fennel seeds
- 1 French baguette
- 2 clove garlic, crushed
- 3-4 olives, halved
- 1 teaspoon fresh oregano, chopped
- ½ teaspoon pepper
- 2 tablespoons rice vinegar
- salt to taste
- 1 pound tomatoes, we used a mix of grape, cherry, plum, heirloom and kumato and chopped them in chunks

Preparation

Preheat the oven to 350F.

Place the bread on a baking sheet together with the salt, pepper, olive oil, fennel seeds, garlic and oregano.

Keep this in the preheated oven for about 15-20 minutes. The idea is only to warm it up and slightly toast it to get the flavors going.

While the bread is in the oven, place the tomatoes in a big bowl.

Add in the extra virgin olive oil, garlic, salt and rice wine vinegar.

Give this a gentle mix and let this sit for a few minutes.

Next, add in the bread, olives and basil and using your hands mix everything together to ensure the juices get into the bread.

Then drizzle balsamic vinegar and mix well.

Add in a few torn leaves of basil for garnish in the end and serve!

Source: Foodista

09/27/2025

Cinnamon French Toast Sticks

Ingredients
- 3 slices of bread
- tbsp of butter
- 1.5 tablespoons of cinnamon powder
- 2 large eggs
- chopped fruit
- 1.5 tablespoons of honey
- 1 teaspoon of icing sugar
- 1/4 cup of milk

Preparation

Slice the bread into smaller rectangular sticks

In a bowl, whisk egg, milk, 1 tablespoon of honey, 1 tablespoon of cinnamon powder.

Dip in bread in the mixture, turn on both sides and set aside.

In a pan on low heat, heat up your butter and fry your bread sticks.

Serve French toast sticks with the chopped fruits, drizzle the rest of the honey, sprinkle the rest of the cinnamon powder and icing sugar.

If you are having it as a dessert, you can add a scoop of ice cream to it.

Source: Afrolems

09/26/2025

Harvest Hash

Ingredients
- 2 - garnet yams or sweet potato (peeled & cut into cubes)
- 6 - thick cut bacon slices (cut into pieces)
- 1 - medium red onion (diced)
- 2 - honey crisp apples (cut into chunks)
- EVOO (extra virgin olive oil)
- Kosher salt

Preparation

Preheat the oven to 400F degrees.

In a large bowl add the yams then drizzle with oil and sprinkle with some salt.

Toss to coat then arrange on a baking sheet.

Roast the yams until tender but not mushy, 10-15 minutes.

Take out of the oven and set aside.

Coat a large frying pan with olive oil; add the bacon and cook over medium heat just until it starts to get crisp then add in the onion.

Saute until the onions are soft and tender, add the apples and cook for another 3-4 minutes.

Stir in the yams and cook just until they start to get a little crisp around the edges about 6-8 minutes.

Serve along with the ham steak and enjoy all the flavors of fall.

Source: Foodista

09/26/2025

Awesome! No Bake ~ Macaroni And Cheese

Ingredients
- 1 bell pepper, chopped
- handful cilantro, chopped
- 16 ounces container cottage cheese
- 6 cloves garlic, crushed or chopped
- 1/2 cup ketchup
- 1 pound macaroni
- 1/2 cup milk
- olive oil for drizzling
- 8 oz. cheddar cheese, shredded
- 10 ounces package frozen creamed spinach
- 1/2 sweet onion, chopped

Preparation

Heat a large sauce pot with a drizzle of olive oil and add the onion, garlic, bell pepper and cilantro and let saute until the onion is clear.

Add the frozen creamed spinach and continue to saute until the spinach is thawed.

Add the ketchup and stir, continuing to saute on low.

In a food processor combine the cottage cheese, milk and 4 oz. of the shredded cheddar cheese. Process until the cottage is smooth.

Prepare the macaroni as directed.

Add the cooked macaroni to the sauce pot with the sauteing spinach and toss, add the processed cottage cheese mixture and toss. Turn off heat. Top with the remaining 4 oz. of cheddar cheese.

Cover and let the cheddar cheese melt. This takes only a second or two.

Source: Foodista

09/25/2025

Gluten-Free Hamburger Buns

Ingredients
- 2 teaspoons instant yeast
- 1/2 cup warm water, about 115 degrees
- 2 1/4 cups blanched almond flour
- 1 cup arrowroot flour
- 2 teaspoons unflavored gelatin
- 1 1/4 teaspoons salt
- 2 tablespoons agave nectar or sugar
- 2 teaspoons xanthan gum
- 1 teaspoon guar gum
- 2 eggs
- 2 tablespoons olive oil+ extra for brushing
- 1/2 teaspoon apple cider vinegar
- 2 tablespoons sesame seeds

Preparation

Preheat the oven to 375 degrees.

Start by proofing the yeast.

Place the yeast in a small bowl and add the water.

The water needs to be about 115 degrees.

The water will feel very very warm but not hot.

When you put your wrist under the tap water it should feel the same temp as your wrist.

Set aside. (If it doesn't puff up you need to start over)

Mix all of the dry ingredients in a large mixing bowl.

Stir in the eggs, olive oil, cider vinegar, agave or sugar, and proofed yeast.

Roll into 5 equal sized balls and place on a greased cookie sheet (or 4 x-large ones).

Slightly flatten with the palm of your hand.

Brush some olive oil over the tops of the buns and sprinkle with sesame seeds.

Cover and allow to rise for 25-30 minutes in a warm spot.

Hint- I placed a salt shaker in the middle of my cookie sheet before I covered it with a kitchen towel so the towel didn't stick to the buns.

Remove kitchen towel and bake for 12-15 minutes or until nicely browned.

Allow to cool completely before eating (so the inside of the buns can properly set up).

Source: Foodista

09/25/2025

No-bake Banana Split Pie

Ingredients
- 4 tablespoons salted butter, melted
- 1 3/4 ounce package banana instant pudding
- 1 2/3 cup milk
- 3/4 cup pineapple
- 1 banana
- 1 1/2 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 3 tablespoons strawberry sundae topping
- 3 tablespoons chocolate syrup
- 1/4 cup chopped salted peanuts
- 1 tablespoon rainbow sprinkles
- 10 maraschino cherries

Preparation

In a small bowl, mix the crushed Nilla wafers and butter until well combined.

Press the mixture into the bottom of a 9 inch pie plate and up the sides to form the crust.

Place the pie plate in the refrigerator to firm up for 5 minutes.

In a medium bowl, whisk together the pudding mix and milk.

Stir in the pineapple and set aside.

Cut the banana into 1/4 inch slices.

Line the bottom of the pie crust with the sliced bananas and pour the pudding mixture over top.

Using a rubber spatula, spread the pudding to make sure it's level and return to the refrigerator to chill for 2-4 hours.

In a medium bowl, beat the heavy cream and sugar with a hand mixer until stiff peaks form.

Remove the pie from the refrigerator and top with the whipped cream using a rubber spatula.

Warm the strawberry topping in the microwave for 15 seconds and then drizzle over the top of the pie.

Drizzle the chocolate syrup over the pie and then sprinkle the peanuts and rainbow sprinkles over the surface.

Top with the maraschino cherries and serve immediately or refrigerate for up to 8 hours.

Source: Foodista

09/24/2025

White Chocolate Cherry Hand Pies

Ingredients
- pie crust
- 1 ¼ cups whole wheat flour
- 1 ¼ cups all purpose flour
- 2 Tbsp. brown sugar
- ½ Tsp. salt
- 4 Tbsp. cold unsalted butter
- ¼ cup fat free Greek yogurt
- 3 Tbsp. sunflower oil
- 4 Tbsp. ice water
- 1 egg white
- 8oz cream cheese, softened
- 1 cup pitted cherries, fresh or frozen
- 1 Tsp. vanilla extract
- ¼ cup white chocolate chips

Preparation

Prepare the pie crust first.

In a large bowl, sift together the flour, sugar and salt.

Cut the butter into small pieces and add to the bowl.

Rub the butter into the flour mixture with your hands until the pieces are small but still visible.

Add oil and yogurt to the bowl and stir with a fork to combine.

Knead the dough for one minute in a bowl.

It will still be fairly crumbly.

Transfer to a floured surface and continue to knead until you can form a ball of dough.

Divide the dough in half and flatten into two discs.

Wrap in cellophane and refrigerate for at least one hour.

While the dough chills, create the filling.

Add all ingredients to a food processor and pulse until smooth.

Refrigerate until ready to use.

Preheat the oven to 400F.

Line a cookie sheet with parchment paper and set aside.

When the dough is chilled, remove from the fridge and unwrap.

Flour a large, smooth surface.

Roll both balls of dough until they are each about inch thick.

Use a cookie cutter to cut heart shapes or use a biscuit cutter/large glass to cut circles.

Place half of the pie hearts onto the prepared cookie sheet and add one teaspoon of pie filling to the center of each one.

Wet your finger and paint it along the edges of each cut out.

Place a second dough heart on top of the filling and press down along the edges to secure.

Use the tines of a fork and press down along the edges to contain the pie filling.

Brush a small amount of egg white on the top of each pie.

This will give a nice golden color to the pies.

Bake for 20 minutes.

Make 10-12 mini pies (depending on the size of your cookie cutter).

Source: Foodista

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