https://www.facebook.com/112845748322262/

Cora Green, Hurst, TX (2025)

11/20/2025

Leek Flan

Ingredients
- 1 ounce butter
- chives for garnish
- 3 egg whites
- 1/2 cup half-and-half plus
- 2 tablespoons half-and-half
- 1 pound Leeks
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt whipping cream plus
- 2 tablespoons whipping cream

Preparation

Butter 6 (4-ounce) ramekins and place in the refrigerator.

When the butter hardens, add a second coating of butter to the ramekins. Set aside.

Heat the oven to 350F degrees.

Heat the olive oil in a medium skillet over low heat.

Add the leeks, shallots and salt and cook until the leeks are translucent but still retain a bite, about 10 minutes.

Drain.

Place the whipping cream and half-and-half in a medium saucepan and bring to a boil.

Turn off the heat and cool.

Put the leek mixture in the blender along with the cream mixture and the egg whites.

Blend until smooth, about 30 seconds.

Spoon the mixture into the prepared ramekins.

Place the ramekins in a large baking pan.

Pour boiling water into the pan until it reaches halfway up the sides of the ramekins.

Place the pan in the oven.

Bake until the flans are set, about 35 to 40 minutes.

To serve, unmold the flans and garnish with 2 (3-inch) pieces of chives crossed over the top.

This recipe yields 6 servings.

Source: Foodista

11/13/2025

Poached Eggs In Tomatoes

Ingredients
- 1 small onion, cut in half and thinly sliced
- 1/2 a pepper (I used a yellow one for color)
- 2 garlic cloves, finely chopped
- 100 g chorizo sausage, chopped
- 400 g can of plum tomatoes in juice
- 1 tsp olive oil
- 1/2 tsp cumin
- 2 tsp fresh thyme
- 1 tbsp coriander, chopped
- 1/2 tsp smoked paprika
- 3 eggs
- salt, as required
- feta cheese
- crusty bread to serve

Preparation

Heat a tsp of olive oil in a frying pan.

(Preferably one you can also use to serve at the table).

Add the cumin seeds and let them sputter.

Toss in the garlic and cook for a minute.

Add the chorizo and cook further for 2-3 minutes.

Add the onion and pepper and cook for 5-7 minutes.

Pour in the can of tomatoes with the chopped thyme and coriander (leave some thyme and coriander for garnish).

Stir in the paprika, add some water if the sauce seems to be drying out.

Season with salt and cover and cook over medium heat for 15 minutes.

Gently break the eggs into the pan, over the tomato sauce and let them cook on a low flame.

Once the eggs are cooked, sprinkle over the rest of the coriander and thyme, and crumble some feta cheese on top.

Cook for a couple of minutes.

Serve with some crusty bread.

Source: Foodista

10/22/2025

Cinnamon Rolls By Bing

Ingredients
- 1 liter (4 cups) whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 2 packages active dry yeast (16g)
- 9 cups plain flour
- 1 teaspoon (heaping) baking powder
- 1 teaspoon (scant) baking soda
- 2 teaspoons salt
- 3 cups melted butter
- 1 cup caster sugar
- 1 cup brown sugar
- 1/4 cup ground cinnamon
- 2 cups chopped pecan nuts
- 1/4 cup strong instant coffee
- 1 tablespoon good quality honey
- 6 tablespoons melted butter
- a pinch of salt
- 2 cups icing sugar
- 2 tablespoons of fresh cream

Preparation

Begin by pouring 4 C of whole milk into a large cooking pot.

Add 1 C of sugar.

Add 1 C of vegetable oil.

Heat it over a medium flame and stir till sugar has dissolved. Do not boil.

Set the mixture aside to cool till lukewarm about 38 degrees Celsius.

Check with your finger right into the mixture. If it's hot, then cool some more. It should be just very mildly comfortably warm to the touch.

When the mixture is lukewarm, add 2 packets of instant dry yeast (about 16g, 4.5 teaspoons).

Sprinkle the yeast on the surface of the mixture. Leave it for 3 to 5 minutes. If the yeast is fresh and alive, you will see it growing and puffing up.

Add 8 C of plain flour.

Mix it all up together. Don't overmix.

Cover with a tablecloth and set aside covered in a warm place for an hour.

After an hour, the dough would have risen to twice its size. Punch the dough down.

Add the last C of flour.

Add 1 heaping teaspoon of baking powder.

Add 1 scant teaspoon of baking soda.

Add 2 teaspoons of salt.

Mix it up. Cover the dough again and this time, either leave it in a warm place again for one hour or leave it covered in the fridge for 3 hours to rise slowly.

Left it in the fridge for 3 hours. The dough may be easier to manage when left to rise this way instead as it will be colder and harder.

After the mentioned time, the dough would have risen again. Punch it down.

Knead the dough for a few moments and then transfer the dough to the working table that has been lightly floured.

If the dough is too wet at this stage.

Chill it in the fridge for a while.

Flour a rolling pin and roll out the dough into a huge long rectangle.

Cut the dough into 2 parts. So that there are two long pieces of dough.

Pour 2 cups of melted butter onto the rolled out dough.

Note: Check your dough. If it's very wet, reduce the amount of melted butter added at this stage.

When the rolls are laid out in the pan later, pour the rest of the melted butter on them instead.

Add all the melted butter at this stage because the flavor goes right into the dough.

Using fingers, evenly distribute the butter.

Sprinkle 1/4 cup of cinnamon over the dough.

Sprinkle 1 cup of castor sugar over the dough.

Sprinkle 1 cup of brown sugar over the dough. As brown sugar gets clumpy, scatter the sugar on the dough with your fingers.

Chop some pecan nuts to get about 2 cups worth of chopped pecans.

Sprinkle the chopped pecan nuts onto the rolled dough.

Roll up the dough, lengthwise. It will be a really long roll. If the dough is very wet and you are struggling to roll it, add some flour to the surfaces to help you roll.

Cut into 1 inch thick rolls.

Rub pans or baking dishes generously with more melted butter.

Place the cinnamon rolls comfortably in each pan/dish. Do not overcrowd as they will expand a lot in the pan.

Pour remaining butter over the rolls.

Set them aside for one hour.

If there's wind/draft in your kitchen, cover the rolls with table cloths. The rolls will rise some more.

Pop the rolls into an oven, preheated at 180 degrees Celsius.

Bake for 15 to 17 minutes.

While the rolls are baking, make the icing. Don't get stressed about the proportions. Just mix the ingredients till you get a gooey consistency to pour over like syrup.

Make a 1/4 cup of strong coffee with 1/4 cup water and one 3-in-1 coffee mix.

Add 1 tablespoon of the best honey you can get your hands on. Maple syrup works too.

Stir the honey into the coffee.

Add a pinch of salt.

Add 6 tablespoons of melted butter.

Add 2 cups of icing sugar.

Whisk it all up.

Add 1 to 2 tablespoons of fresh cream.

Stir in the cream.

Pour the icing over the rolls while they are still hot.

Source: Foodista

10/03/2025

Creamy Corn Casserole

Ingredients
- 1 can cream style corn
- 1 regular can corn, drained
- 2 tablespoons sugar
- 1 stick butter, softened
- 8 oz sour cream
- 2 egg, slightly beaten
- 1 (8.5 oz) box Jiffy cornbread mix

Preparation

Preheat oven to 350 degrees F.

Mix everything from corn to eggs together.

Add 1 box Jiffy cornbread mix and stir .

Bake in a lightly greased 9 x 13 pan for 35 minutes or until the mixture has set.

It may still be slightly "jiggly", but that's ok!

Source: Foodista

06/29/2023

Delicious, naturally sweet and healthy! 👶🥣🍪

Baby Blake’s Oatmeal Breakfast Cookies

Ingredients
- 1 cup flour
- 1 cup whole wheat flour
- 3 cups quick cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup sugar
- 1 large egg, cage free
- 1 large egg white, cage free
- 2 teaspoons vanilla
- 2 tablespoons molasses
- 1 cup butternut squash
- 1/4 cup canola oil
- 1 cup raisins
- 1 cup apples, organic, peeled and diced

Preparation

Preheat the oven to 350F degrees and spray a non-stick cookie sheet with cooking spray.

Mix dry ingredients including sugar in a large bowl.

Make a well in the center of the dry ingredients and add the remaining ingredients except raisins and apples.

Mix the wet and dry ingredients together until well blended. Fold in raisins and apples.

Drop by large tablespoonfuls onto the cookie sheet 2 apart.

Bake for about 8-10 minutes until cookies are nicely browned and cooked through.

Source: Foodista

06/26/2023

A very tasty dish with generous amount of fantastic flavors! 🍗🍜🧀

Homestyle Chicken Noodle Casserole

Ingredients
- 2 large carrots, peeled and chopped fine
- 4 T. flour
- 2 t. minced fresh thyme
- 1 T. lemon juice
- 3 c. low-sodium chicken broth
- 1 onion, chopped fine
- 1 1/2 c. frozen peas
- 3/4 t. pepper
- 1 1/2 t. salt
- 8 oz. (about 2 cups) shredded sharp cheddar cheese
- 1 lb. boneless skinless chicken breast
- 4 T. unsalted butter
- 12 oz. pkg of wide egg noodles

Preparation

Bring 4 quarts of water to a boil in a large pot.

Add 1 T. salt and the egg noodles.

Cook just shy of al dente, about 4 minutes.

Drain the noodles, rinse them under cold water until cool to the touch.

Set aside until ready to assemble the casserole.

In a large sauté pan, (or you can use a skillet or even a Dutch oven) melt 2 T. butter over medium heat.

Add the onion and carrots, cook, stirring frequently until the onion is softened, 5-7 minutes.

Add the sauteed veggies to a bowl, set aside.

Add the remaining 2 T. butter to the now empty skillet.

When the butter is melted add the flour to the pan and cook, stirring constantly for 1 minute.

Slowly add the half n half and chicken broth (very important to add a little at a time, whisking thoroughly as you go, to keep the sauce from being lumpy).

Bring sauce to a simmer, stirring constantly, stir in the thyme, salt and pepper.

Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes, stirring often.

Add the sauteed vegetables and chicken breast to the sauce, cover the pan and simmer until the chicken is cooked through 10-15 minutes.

Remove the sauce from the heat and place the chicken on a plate to cool.

Preheat the oven to 425 degrees F.

To the sauce add the lemon juice and half the cheese.

Stir to melt the cheese and season to taste if needed.

When the chicken is cool enough to handle, shred into bite-sized pieces.

Combine the shredded chicken, noodles, sauce and frozen peas.

Add to a 13x9-inch casserole dish.

Top with the remaining cheese.

Bake the casserole until the top is slightly browned and the cheese is bubbling, 15-20 minutes.

Let cool for about 10 minutes before serving.

Source: Foodista

06/24/2023

A great combination of hearty and healthy flavors! 🧈🍫🥣

Caramel Ginger Soufflé With Wolfberry White Chocolate Sauce

Ingredients
- 1/2 cup sugar
- 1 cup water
- 1 piece (2-inch long) ginger root, bruised
- 3 tablespoons minced crystallized ginger
- 3 tablespoons butter
- 1/2 cup flour
- 1 1/3 cups milk
- 4 eggs, separated
- 8 ounces sweetened white chocolate
- 2 tablespoons wolfberries or goji berries
- 3/4 cup milk
- 1 tablespoon sugar

Preparation

First make the caramel ginger syrup. Melt the sugar in a medium (1.5 quart) saucepan over medium heat. Stir the sugar constantly until the color turns golden brown.

Add the water and dissolve the sugar completely.

Add the fresh ginger root. Turn the heat down to simmer and cook for about 15 minutes or until the liquid is cooked down to half the original amount.

Drain the syrup and set aside to cool.

Clean the saucepan then melt the butter in it.

Put the flour into the butter and stir until well blended. Alternately pour the milk and the caramel ginger syrup into the flour and butter mixture, or roux, a little bit at a time to create a thick paste.

Remove from the heat and add the minced crystallized ginger and egg yolks.

Mix well and set aside.

Prepare the custard up to this stage and set aside until ready to serve.

Prepare the sauce by first simmering the wolfberries in the milk and sugar for about five minutes. Melt the white chocolate in the wolfberries milk while stirring constantly.

When the chocolate is completely melted pour the sauce into a sauce bowl and set aside.

About half an hour before ready to serve the soufflé, preheat the oven to 350 degrees Fahrenheit.

Whisk the egg white until it forms a firm peak. Fold about 1/4 cup of the egg white into the custard until well blended. Then fold the custard a little at a time back into the egg white.

Grease six 3 1/2-inch ramekins with butter and coat with sugar.

Fill the ramekins with the batter and place them on a baking sheet.

Bake in the oven for about 20 minutes and immediately serve the soufflé with the wolfberries white chocolate sauce.

Source: Foodista

06/20/2023

The cheesy, hearty flavor is what makes this dish amazing! 🍗🍚🥣

Chicken Enchilada Rice Casserole

Ingredients
- 3 boneless skinless chicken breasts
- 2 cups dry Basmati rice
- 4 cups water
- 1 tbsp butter
- 20 ounces enchilada sauce
- 1 can refried beans
- 2 cups Mexican blend shredded cheese
- 1 red bell pepper, diced
- 4 green onions, chopped
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1 cup frozen corn
- cilantro, for garnish, optional

Preparation

Preheat the oven to 350F degrees.

Bake chicken breasts in a baking pan for 30-35 minutes, or until juices run clear and chicken is cooked through.

Let cool in the pan for 10 minutes before shredding using an electric mixer fitted with a paddle attachment or 2 forks.

Meanwhile, cook the rice according to package directions or in a rice cooker with 4 cups of water and 1 tablespoon butter.

Keep the oven preheated at 350F degrees.

In a large bowl, mix together the chicken, 2 cans of enchilada sauce, refried beans, and half of the cheese. Stir until evenly combined.

Add in the rice, seasonings, diced red pepper, and chopped green onions.

Mix well.

Transfer mixture into a large casserole dish.

Top with the frozen corn and remaining cheese.

Bake for 35-40 minutes, or until the cheese is melted and bubbly.

Garnish with cilantro and serve warm.

Source: Foodista

06/17/2023

Evokes the taste and feel of a classic European peasant dish! 🥣🥄🐔

Red Lentil Soup With Chicken And Turnips

Ingredients
- additional toppings: diced avocado, microgreens, chopped basil)
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 2 cups fully-cooked chicken breast, shredded (may be omitted for a vegetarian version)
- ½ cup flat leaf Italian parsley, chopped (plus extra for garnish)
- 6 cloves of garlic, finely minced
- 2 tablespoons olive oil
- 28 ounce-can plum tomatoes, drained and rinsed, chopped
- 2 cups dried red lentils, rinsed
- salt and black pepper, to taste
- 1 large turnip, peeled and diced
- 8 cups vegetable stock
- 1 medium yellow onion, diced

Preparation

To a large Dutch oven or soup pot, heat the olive oil over medium heat.

Add the onion, carrots and celery and cook for 8-10 minutes or until tender, stirring occasionally.

Add the garlic and cook for an additional 2 minutes, or until fragrant.

Season conservatively with a pinch of salt and black pepper.

To the pot, add the tomatoes, turnip and red lentils.

Stir to combine.

Stir in the vegetable stock and increase the heat on the stove to high.

Bring the soup to a boil and then reduce to a simmer.

Simmer for 20 minutes or until the turnips are tender and the lentils are cooked through.

Add the chicken breast and parsley.

Cook for an additional 5 minutes.

Adjust seasoning to taste.

Serve the soup immediately garnished with fresh parsley and any additional toppings.

Source: Pink When

06/11/2023

Absolutely and unbelievably moist and chocolatey! 🍫🍰☕

Chocolate Cake With Coffee Marscarpone Icing

Ingredients
- 1.5 tsp bicarbonate of soda
- 1 1/4 stick of butter
- 350 g dark chocolate
- 4 eggs
- 2 tbsp instant coffee
- 200g mascarpone cheese
- 60 ml olive oil
- 200 g plain flour
- 1 tsp salt
- 2 tbsp sugar
- 1 tsp vanilla paste
- 1 tbsp boiling water
- 2 tbsp yogurt

Preparation

Take everything out of the fridge so that all the ingredients can come to room temperature.

Preheat the oven to 180C and line and butter a 24cm springform pan.

Melt 350g of the chocolate using either a double boiler over water, or by heating it in a microwave in 30 second intervals.

Brush the melted chocolate onto the waxy side of the leaves, and leave to cool in a fridge or freezer until the chocolate sets. You can peel off the real leaves afterwards, leaving just their chocolate clones.

Mix the flour, sugar, salt and bicarbonate soda in a large bowl and beat in the soft butter until you have a combined and creamy mixture.

Now whisk together the yogurt, eggs, vanilla paste and olive oil and mix together with the dry ingredients.

Mix in the chocolate too.

Pour this batter into the pan and bake for 40 minutes until a skewer inserted into the center comes out clean.

Let the cake cool on a wire rack for 10 minutes before turning out.

Let the cake cool for at least another 30 minutes so the icing doesn't melt.

To make the icing, dissolve the coffee in the boiling water, then beat the coffee syrup, sugar and Mascarpone together until stiff peaks form.

Spread the icing over the top of the cooled cake and top with the chocolate leaves.

Source: Foodista

06/09/2023

An easy and hearty meal, so scrumptious! 🦃🌶️🫒

Ground Turkey Stuffed Peppers

Ingredients
- 4 bell peppers (choose your favorite color)
- 1 tsp black pepper
- 1 (8oz) can tomato sauce
- 1 (8oz) can diced tomatoes
- 2 tbsp dried parsley
- 2 eggs
- 1 tbsp minced garlic
- 1/2 lb ground beef
- 1/2 lb ground turkey
- 1 onion, diced
- 1/4 cup grated parmesan cheese
- 1/2 cup uncooked rice
- 1 heaping tbsp sugar
- 1 (8oz) can tomato soup
- 1 tbsp Worcestershire sauce

Preparation

Cook rice then knead it together with remaining filling ingredients.

Cut the tops off peppers and fill each one.

Place in the slow cooker or a large stove-top pot.

Mix together sauce ingredients.

Top each stuffed pepper with sauce and pour remaining sauce all around the stuffed peppers.

Cook on medium/low for about an hour.

Top with grated parmesan cheese and a little parsley for looks and serve warm.

Source: Foodista

05/30/2023

Delicious, filling, gluten-free! 🍋🧄🦐

Quinoa Tabouli With Lemon Garlic Grilled Shrimp

Ingredients
- 1 cup quinoa
- 2 cups water
- 2 teaspoons sea salt
- 2 celery stalks
- each red, yellow and orange peppers
- 2 green onions
- 12 kalamatas olives or sun-dried olives
- 1 vine ripened tomato, seeded
- 1/4 cup frozen corn (may be omitted)
- 1/2 cup chopped fresh parsley
- 6 mint leaves
- 6 cloves finely minced garlic
- 1/2 cup lemon juice
- sea salt
- 10 grilled shrimp seasoned with lemon juice and garlic

Preparation

Add salt to water and boil.

Toast quinoa for a couple of minutes in a dry pan moving around so it doesn't burn (when you hear it pop, count to 5 and remove immediately)

Add quinoa and cook for 12 minutes on a soft boil, or until all the water is soaked into the quinoa.

While cooking the quinoa, add minced garlic to lemon juice, allow to sit.

Remove quinoa from heat and add lemon juice and garlic mixture, mix well.

Allow to absorb and cool.

Chop all veg into similar sized pieces.

Chop parsley and mint finely.

When quinoa has cooled, mix everything together.

Serve with grilled shrimp.

Source: Foodista

Cora Green

11/20/2025

11/13/2025

10/22/2025

10/03/2025

06/29/2023

06/26/2023

06/24/2023

06/20/2023

06/17/2023

06/11/2023

06/09/2023

05/30/2023

Address

Website

Alerts

Shortcuts

Featured

Share

Category