Happy Merry New Year

Dear God,

On this day I ask You to grant this request?

May I know who I am and what I am, every moment of every day.

May I be a catalyst for light and love, and bring inspiration to those whose eyes I meet.

May I have the strength to stand tall in the face on conflict, 

and the courage to speak my voice, even when I'm scared.

May I have the humility to follow my heart, and the passion to live my soul's desires.

May I seek to know the highest truth, and dismiss the gravitational pull of my lower self. 

May I embrace and love the totality of myself?  My darkness as well as my light.

May I be brave enough to hear my heart?  

To let it soften so that I may gracefully choose faith over fear.

Today is my day to surrender anything that stands between the sacredness of my humanity and my divinity.

May I be drenched in my Holiness and engulfed by Your love.

May all else melt away.

And so it is.

-Debbie Ford

Fork and Cork 2020 Favorites

As we prepare to say goodbye to 2020, I was taking a look at the year on "Fork and Cork", and found these were the top 5 favorites of Front Range Fork and Cork's followers recipes this year...I have to admit, they are some of my top favorites as well.  

I'm so glad you all enjoyed these and that I was able to share a little part of my kitchen and home this past year with each and every one of you.  Thank you for joining me in my journey.

I hope that 2021 brings you wonderful blessings, and that you continue to stay healthy, strong and remember...always keep sparkling!

#1 - Roy's Braised Beef Short Ribs, Purple Potatoes and New Plates

#2 - 24 Hour Salad (And To Departure)

#3 - Potatoes au Gratin aka Julia Child's Dauphinoise Potatoes and Red Chicken

#4 - Aurora's Chicken Pepperoni

#5 - The Hobbit's Famous French Sandwich

Merry Christmas!

 

Merry Christmas!

"God of love, Father of all,

 the darkness that covered the earth

 has given way to the bright dawn of your Word made flesh.

 Make us a people of this light.

 Make us faithful to your Word,

 that we may bring your life to the waiting world.

 Grant this through Christ our Lord.

 Amen.”

Wishing you all a peaceful, safe, and healthy 

Merry Christmas!

Chocolate Chip Coffee Cake Muffins

If you have ever been to an Einstein Brothers Bagel shop, you know the plethora of treats they have in their case on any given day.

I have developed an unhealthy addiction to their Chocolate Chip Coffee Cake.  Luckily they are somewhat small, but oh my goodness, sinfully good!

The good news is that I have found a copycat recipe....the bad news is that I have found a copycat recipe.  Which means, I can make these anytime I want.  They will warm your bones on a chilly holiday sunrise with a hot cup of coffee.  My husband is loving these little beauties!

If you are wanting a special treat for Christmas morning, these will undoubtedly do the trick.  Enjoy!

I highly recommend using these Parchment Lotus cup liners, so that your streusel and chocolate chips stay in place and not all over your oven.

Chocolate Chip Coffee Cake (Muffins)

Courtesy of The Yellow Apron Blog

Makes 8 Regular Size Muffins

Streusel Crumb Topping:

1/2 cup flour

1-1/2 Tbl shortening

1-1/2 Tbl margarine or butter

1/8 cup sugar

1/2 tsp vanilla extract

dash salt

Cake:

1 cup flour

1/2 cup sugar

1 tsp baking powder

1/4 tsp salt

2 egg whites

1/4 cup vegetable oil

1/4 cup sour cream

1/8 cup corn syrup

1 tsp vanilla extract

1 cup semisweet chocolate chips

For the Crumb Topping - 

Cut shortening and margarine into flour to make coarse crumbs.

Stir in sugar, vanilla, and salt.  Refrigerator or freezer until ready to use. 

For the Cake - 

Preheat oven to 350 degrees.  Place muffin liners in muffin pan, and use non-stick pan spray.

In a bowl, sift together flour, sugar, baking powder, and salt.

In a separate bowl, combine egg whites, oil, sour cream, corn syrup, and vanilla.

Combine dry and wet ingredients.  Mix until almost smooth.  Stir in 1/2 cup of the chocolate chips.

Fill muffin cups 2/3 of the way , top with about 1 Tbl of the streusel crumb topping, and sprinkle with 1 Tbl of the chocolate chips.  

Bake 20-25 minutes, until toothpick comes out clean.

One Year Ago: Birthday Weekend

Two Years Ago:  Bang Bang Shrimp and David Benoit

Three Years Ago: No Post

Four Years Ago:  Whipped Shortbread Cookies

Five Years Ago:  Stuffed Mushrooms and Memories

Six Years Ago:  Blueberry-Banana Muffins and Mangers

Seven Years Ago:  Rouladen and Relatives

Brown Butter and Toffee Chocolate Chip Cookies

Recently my husband went on a boys golf weekend to celebrate one of his friend's milestone birthdays.

Since I was going to be home alone, I invited my two daughters and their friends for a chick-fest-sleepover.

We had such a great time.  Just when I think "this is the best age" to hang with my girls and their friends, a new age comes along and we have even more fun.

We started our evening with some snacks, fine wines, and Prosecco.  Then of course, the inevitable Gourmet Pizzas with a side of Garlic Knots and Pesto Dipping Sauce. We then jumped into our jammies, watched Christmas movies and enjoyed some hot cocoa with Peppermint Schnapps.  Also for dessert, one of the girls made these Brown Butter and Toffee Chocolate Chip Cookies.

Oh my word!!!  These cookies!!  I just don't know what else to say.  She soared at making these and I'm so happy she shared them with us.

At the end of our evening, since our downstairs guest suites are not complete, I had to take one for the team.  I gave my room to two of the girls, and the other two girls took the guest bedroom.  That left me, Kylo Zen and Princess Brinkley in the office with an air mattress.

The girls were nice enough to blow up the bed and make it up for me and the pups.  I turned off the light and rested my tired body on the temporary bed.  I opened my eyes back up and felt like I was sleeping on an airport runway!

I never realized how many lights are in our office.  Really bright, colorful, little glaring lights.  Everything in our office has some type of light...6 monitors, 2 docking stations, a commercial phone system, 2 backlit keyboards, stereo receiver, wi-fi unit, and on and on.  To add to the glow, the LED string lights I put on both our side yard fences were also making their way through the window coverings as well.

Luckily, I keep a bevy of cardigans, slippers, and shawls in my office.  I had to just start covering what I could to bring that glow down to a manageable enough hue so I could sleep.  Those girls owe me big time!

Make sure to take some time for yourself and enjoy a little sweetness also.

Brown Butter and Toffee Chocolate Chip Cookies

Courtesy of Bon Appetit

1 cup unsalted butter

2 cups all-purpose flour

1 tsp baking soda

3/4 tsp kosher salt

1 cup packed dark brown sugar

1/3 cup granulated sugar

2 large eggs, room temperature

2 tsp vanilla extract

2 (1.4) ounce chocolate toffee bars (preferably Skor), chopped into 1/4-inch pieces

1-1/2 cups chocolate wafers (disks, pistoles, preferably 72% cacao)

Flaky sea salt

Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes.  Scrape into a large bowl and let cool slightly, about 10 minutes.

Meanwhile whisk flour, baking soda, and kosher salt in a medium bowl.

Add brown sugar and granulated sugar to browned butter.  Using an electric mixer on medium speed, beat until incorporated, about 1 minute.  Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute.  Reduce mixer speed to low; add dry ingredients and beat just to combine.

Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula.  Let dough sit at room temperature at least 30 minutes to allow flour to hydrate.  Dough will look very loose at first, but will thicken as it sits.

Place a rack in the middle of oven; preheat to 375 degrees.  Using a 1-ounce ice cream scoop, portion out balls of dough and place on a parchment lined baking sheet, spacing about 3" apart.  Do not flatten; cookies will spread as they bake.  Sprinkle with seat salt.

Bake cookies until edges are golden brown and firm but centers are still soft, 9-11 minutes.  Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely.  Repeat with remaining dough.

One Year Ago:  Birthday Weekend

Two Years Ago:  Bang Bang Shrimp and David Benoit

Three Years Ago: No Post

Four Years Ago:  Whipped Shortbread Cookies

Five Years Ago: Stuffed Mushrooms and Memories

Six Years Ago:  GGMa's Shrimp and The Gift of Giving

Seven Years Ago: Steak Marsala and Mangers

Pork Fried Rice and Needlepoint Memories

Along with the happiness this time of year, it also does not go without us missing those that are no longer with us.

Recently my mom sent me an ornament that my Grandmother made many, many years ago.  She has been keeping it stored this whole time and it looks like it was made just yesterday.  It reminds me of the "little white church", as everyone refers to, in my hometown of Fairbanks, Alaska.

I am so happy to have this treasure and little piece of her love with me this year.  I am missing her so much and Grandma's special craft made cards she would send every year.

My Grandma and Aunt would always go out for their special dinner during the holidays for Chinese food.  I just loved that tradition they would do every year.  I guess I have been feeling very nostalgic and thinking of her a lot.  I made this Pork Fried Rice...my first time of conquering fried rice from scratch ever.  I think "GGMa" would have really liked this dish.

Pork Fried Rice

Courtesy of Delish.com

2 Tbl vegetable oil, divided

3 large eggs, lightly beaten

1/2 onion, chopped

1 carrot, peeled and cut into 1/4" pieces

1/2 lb. ground pork

kosher salt

freshly ground black pepper

1 Tbl grated ginger

2 cloves garlic, minced

1 c. frozen peas

4 c. cooked white rice

2 Tbl low-sodium soy sauce

1 Tbl hoisin sauce

3 green onions, thinly sliced

1 tsp sesame oil

In a large skillet over medium heat, heat 1 tablespoon vegetable oil.  Add eggs and let sit for a few minutes before lightly scrambling and folding the egg mixture over itself.  Remove from skillet and set aside.

In the same skillet, heat remaining tablespoon oil then add onion and carrot.  Cook, stirring occasionally, until the vegetables are tender.  Add the ground pork to the skillet and season with salt and pepper, then cook until the pork is no longer pink and is starting to caramelize.  Stir in the ginger, garlic, and peas and cook until fragrant, about 1 minute.

Add the rice then stir in the soy sauce, hoisin, green onions, and sesame oil.  Toss to combine then fold in scrambled eggs.  Serve immediately.

**Served with honey-lime glazed salmon...incredible!

One Year Ago:  Birthday Weekend

Two Years Ago  Chicken in Tarragon Cream Sauce and Bad Children

Three Years Ago: No Post

Four Years Ago:  Mediterranean Flatbread and Defining A Future

Five Years Ago:  Holly Jolly Buckets and Bark

Six Years Ago:  Traeger Salmon and A Taste of Alaska Bacon Jam

Seven Years Ago:  Almond Joy (To The World) Cookies

Savory Sausage and Cheddar Bread Pudding

How is your December going thus far?  Do you have company or family coming for the holidays?  Are you already overloaded on sugar seasonal treats?  This bread pudding will cure all of the above and you will positively want to make this over and over again.

Don't let the name bread pudding sway you.  This dish is not sweet at all.  It has a rich savory taste that is so satisfying.  Not only does it make a beautiful breakfast to enjoy, honestly, I think with a side salad you could equally have this for dinner and love it.

Savory Sausage and Cheddar Bread Pudding

Courtesy of Once Upon A Chef

2 Tbl unsalted butter, divided

1 pound sweet or spicy pork sausage, casings removed

1 medium yellow onion, chopped

1 loaf (18 slices) white sandwich bread, crust removed and cut into 1-inch cubes

2-1/2 cups grated sharp cheddar cheese

1/2 cup chopped fresh parsley

6 large eggs

2 cups half-and-half

Scant teaspoon salt

1/2 tsp freshly ground black pepper

Grease a 9x13 inch baking dish with butter.

In a large saute pan over medium-high heat, melt 1 tablespoon butter.  Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes.  Transfer the sausage to a large mixing bowl, leaving the fat in the pan.

Turn the heat down to medium, then add the onions to the pan along with 1 table spoon of butter.   Cook the onions, stirring constantly, until soft and translucent, about 5 minutes.  Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley.  Toss well, then spread the mixture evenly into the prepared baking pan.

In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper.

Pour the egg mixture evenly over the bread mixture.  Cover tightly with Saran wrap and refrigerate for at least a few hours or overnight.

Preheat the oven to 350 degrees.  Bake for about one hour, uncovered, until puffed and golden brown.  

Serve immediately.

One Year Ago:  Birthday Weekend

Two Years Ago:  Chicken in Tarragon Cream Sauce and Bad Children

Three Years Ago:  No Post

Four Years Ago:  Olive Oil Cake with Orange Coulis and Pistachio Chantilly

Five Years Ago:  Holly Jolly Buckets and Bark

Six Years Ago:  Traeger Salmon and A Taste of Alaska Bacon Jam

Seven Years Ago:  Topsy-Turvy Apple Pie and Upside Down Cake Martini for the Birthday Boy

Grilled Vegetable and Purple Potato Gratin

Do you have any of those recipes that you either printed out and forgot about, or ripped out of a magazine, set aside somewhere and it was never to be found again.  I do.  In fact, I have way too many of those.  Case and point...Grilled Vegetable and Purple Potato Gratin.

I found this in Alaska Home Magazine...9 years ago!!!  Nine years I have been carting around this page ripped from the magazine waiting and waiting for the right time to make it.  (Don't ask me what I was waiting for, because I honestly don't know).

This gratin will knock your (and your company's) socks off!  It is so complex in layers and flavors and one of the best vegetable dishes I have ever had.  

Save this one for a day off recipe, because you won't want to try to just whip it up after work.  It's not difficult to make, just a lot of prep and steps...but oh so very worth it!  

I hope you enjoy it as much as we did.  I know this will definitely make more appearances in the future (before the next nine years go by again).

Grilled Vegetable & Purple Potato Gratin

Courtesy of Alaska Home Magazine, Fall 2011

6 cups thinly sliced purple potatoes

1 zucchini

1 yellow squash

3 roasted tomatoes

3/4 cups shredded Parmesan

3/4 cup chevre cheese

2 tsp fresh thyme

2 tsp fresh oregano

3/4 cup heavy cream

Preheat the oven to 400 degrees.

Thinly slice zucchini and yellow squash lengthwise, sprinkle with salt and pepper and grill for 2 minutes on each side.  Set aside.

Slice tomatoes into wedges.  Drizzle with olive oil, salt and pepper.  Roast in preheated oven for 12 minutes.  Reserve some for garnish.

Butter a 10x15 inch baking pan.  Combine the chopped fresh herbs and set aside.  Spread a single layer of potatoes over the bottom of the pan.  Drizzle 1/4 cup of heavy cream over the potatoes.  Add 1/4 cup Parmesan, 1/4 cup crumbled chevre, and 2 tsp of the fresh herbs to the potatoes.  Season with salt and pepper.

Spread a single layer of zucchini, yellow squash, roasted tomatoes and purple potatoes.  Season with salt and pepper.  Add 1/4 cup of heavy cream, 1/4 cup of Parmesan, 1/4 cup chevre, and 2 tsp of herbs to the potatoes and repeat the process with the vegetables.

Spread the remaining potatoes over the vegetables.  Add the remaining 1/4 cup of heavy cream, 1/4 cup of Parmesan, 1/4 cup of chevre and remaining fresh herbs.

Cover the pan with aluminum foil and bake for 35 minutes.  Take the pan out of the oven and remove the foil.  Turn on the broiler and place the grain in the oven until the cheese is gold.  

** Do not walk away from broiler, watch carefully, so as to not burn.

Enjoy!

One Year Ago:  Tiramisu Cheesecake

Two Years Ago:  Eggnog Tea Cookies

Three Years Ago: No Post

Four Years Ago:  Pumpkin Gingersnap Cheesecake

Five Years Ago:  Holly Jolly Buckets and Bark

Six Years Ago:  Christmas Muffins and My Elves

Seven Years Ago:  Zensational Chili

 

Rolled Stuffed Chicken

As previously mentioned, our Thanksgiving week was full of amazing meals.  Our foodie in-laws joined in and cooked incredible courses for us.  A fun and creative time was had by all in our kitchen for the vacation time together.

Just when I thought I could not find another new chicken dish for my repertoire, they made these Rolled Stuffed Chicken breasts for us and it was over the top delicious!  I loved them because they can be easy enough for a week night dinner, or elegant enough for company.  You must try these!  

Cheers!

Rolled Stuffed Chicken

Courtesy of Leslie and Steve

4 chicken breasts, pounded evenly

2-3 roasted red peppers

1 bag of fresh spinach

6-8 ounces crumbled fetta cheese

1/2 cup toasted pine nuts

Salt and pepper to taste

Olive oil for brushing

Preheat oven to 350 degrees.

Brush chicken with olive oil then salt and pepper the chicken.  Layer each piece of chicken with roasted peppers, spinach, feta, and pine nuts.

Roll the chicken and tie with kitchen string and secure with toothpicks.

Bake on a cookie sheet for 30-40 minutes, or until done.

Slice into medallions and serve.

Pure perfection served with Cranberry-Pecan Wild Rice and Garden Salad!  We also added caramelized onions over the top of the medallions, which took this to a whole new level!!

One Year Ago: Cheese Stuffed Bacon Wrapped Jalapenos and Cheryl's She-Shed

Two Years Ago:  Blue Flurry for "Grandma Getting Run Over By A Reindeer"

Three Years Ago:  No Post

Four Years Ago:   Monday, December 5, 2016 Olive Garden Zuppa Toscana Copycat Recipe

Five Years Ago:  Holly Jolly Buckets and Bark

Six Years Ago:  Pecan Pie Bites

Seven Years Ago:  World's Best Lasagna and Columbia Winery

Apple Pie Shooters

Today is December 1st and you know what that means...we're off to the races!  Well, not literally, just that this month will be a whirlwind of birthday, Christmas, birthday, and one more birthday.  Squeeze in a little work and travel, and boom...it's January 1st and I for one cannot wait for this year to be oh so done!!

We had a lovely Thanksgiving week with our families and enjoyed so many good times with them.  We ate and drank like royalty, took in what sightseeing we could, and had much needed relaxation...until Sunday came around that is.

Sunday morning brought on a whole new level of stress.  Our Princess Brinkley was not right.  My motherly instinct just knew.  Off to the ER Vet I went because that's what pets do.  They get sick on Sundays...of major holiday weekends.  

So, a few hours later of tests and x-rays, our girl was diagnosed with pneumonia.  I honestly didn't even know dogs could get pneumonia.  Sweet baby needs two weeks of rest, antibiotics and steam room treatments (which entails the two of us going into the guest bath and cranking the shower at its highest temperature until I pass out).  Bonus though...my facial skin looks fabulous and I may sweat off 20 pounds by the time this is all said and done.

 

Apple Pie Shooters

a.k.a. "Deconstructed Apple Pie"

4 medium Granny Smith apples

2 Tbl all-purpose flour

1/2 cup brown sugar

2 tsp ground cinnamon

1 tsp ground nutmeg

1/4 tsp salt

1 Tbl butter

1/2 cup water

1 pre-made refrigerator rolled pie crust

cinnamon-sugar blend

Cool-Whip whipped topping

caramel sauce

For the crust:  

Preheat the oven to 350 degrees.

Unroll the pie crust onto a parchment paper lined baking sheet.

Pierce the crust with a fork and bake until the crust turns light golden brown.  Remove from oven and sprinkle lightly with the cinnamon-sugar blend, while crust is still warm.  Set aside and let cool.

For the apple filling:

Peel and dice the apples and place in a large bowl.

Toss the diced apples with the flour, sugar, cinnamon, nutmeg and salt.

Heat a large pan over medium heat and melt the butter.  Add the apples and cook for 10 minutes over medium-low heat, until the sugar caramelizes.

Add the water and cover the pan with a lid.  Cook the apples until soft and tender, about 20 minutes, stirring every couple of minutes.  If the caramel sauce starts to thicken too quickly or begins to burn, add a little more water.  

Assemble the Apple Pie Shooters:

In a large shot glass or small stemless wine glass, add a large spoonful of the apple pie filling.  Break off a few pieces of the cooled crust and place on top of apples.  Top with a spoon of whipped topping and finish with a drizzle of caramel sauce.

*If you're feeling more "a la mode", then absolutely substitute (or add) a small scoop of vanilla ice cream (I promise not to tell...and let's be honest, after this year, we all deserve a little sweetness).

One Year Ago:  Cheese Stuffed Bacon Wrapped Jalapenos and Cheryl's She-Shed

Two Years Ago:  Blue Flurry for "Grandma Getting Run Over By A Reindeer"

Three Years Ago: No Post

Four Years Ago:  Zucchini Lasagna Roll-Ups and The Ritz Carlton

Five Years Ago:  Holly Jolly Buckets and Bark

Six Years Ago:  Pecan Pie Bites

Seven Years Ago:  World's Best Lasagna and Columbia Winery