Strawberry Pretzel Salad was a popular dessert in the midwest, and so yummy. This recipe satisfied my craving for the decadent dessert. It’s not so sweet and full of protein. I could eat this for a cool summer lunch and be satisfied!
High Protein Strawberry Pretzel Salad Bowl
INGREDIENTS:
1/2 cup thawed frozen strawberries, chopped if needed
1/2 cup fresh strawberries, chopped (can also substitute with frozen)
1 small container low sugar vanilla Greek yogurt (I used 1/4 cup)
1 small container cottage cheese (I used 1/4 cup)
1/4 cup crushed/chopped pretzels
2 Tbsp. thawed cocowhip or whipped cream (I skipped)
DIRECTIONS:
Add yogurt, cottage cheese, thawed frozen berries, pretzels and cocowhip into a bowl. Mix to combine, top with fresh strawberries and enjoy right away!
P.S. I’ve also added 1 Tbsp. of strawberry chia jam to the mix for more sweetness and added strawberry flavor.
Mojo Pork with Black Beans, Cilantro Rice and Guacamole…holy moly is it good! The pork is so tender and especially good once you fry it to put a little crisp on it. I’ll make this again and again.
Crock Pot Mojo Pork with Cuban-Style Black Beans
INGREDIENTS:
Mojo Pork
3 – 4 lb boneless pork butt, also called pork shoulder, trimmed of excess fat then cut into big hunks
3/4 cup chicken broth
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
1 onion, cut into big chunks
1 jalapeno, sliced in half
1 head garlic, cloves separated and peeled
1-1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
2 bay leaves
Cuban-Style Black Beans
1 Tablespoon extra virgin olive oil
1/2 onion, chopped
1/2 green pepper, chopped
2 cloves garlic, minced
salt and pepper
1/2 teaspoon dried oregano
15 oz can black beans, drained and rinsed
1/4 cup chicken broth
1 teaspoon red wine vinegar
Cilantro Lime Rice
2 cups water
1 Tablespoon canola or vegetable oil
1/2 teaspoon salt
1 cup long grain white rice
1/4 cup chopped cilantro
1/2 lime, juiced
DIRECTIONS:
For the Crock Pot Mojo Pork
Add all ingredients into a 6 quart crock pot then stir to combine. Cook on low for 8-10 hours or until pork shreds easily with a fork.
Fork-Lore adaptation: We decided to drain the fluid off the pork, after cooking, and fry in a bit of avocado oil to add crisp to the pork. Yum!
For the Cuban-Style Black Beans
Heat oil in a large skillet over medium heat. Add bell pepper and onion, season with salt and pepper, then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for one more minute. Add dried oregano, black beans, chicken broth, and vinegar then simmer until most of the broth has been absorbed and beans are tender. Taste then add salt and pepper if necessary.
Serve pork and beans over cooked Cilantro-Lime Rice (see notes), in corn tortillas, or on top of nachos.
For the Cilantro Lime Rice
Bring water, oil, and salt to a boil in a small saucepan. Rinse rice in a strainer under cold water then add to the boiling water, place a lid on top, turn heat down to low, and simmer until rice is tender, about 12-15 minutes. Add lime juice and cilantro then stir to combine and set aside.
I’ve posted many recipes by Iowa Girl Eats and this recipe is another winner. I added grilled chicken to add protein and it was delicious. I ate leftovers cold from the refrigerator and thought it was equally delicious!
Sesame Peanut Sauce Noodles with Grilled Chicken
INGREDIENTS:
8 oz gluten free spaghetti or ramen noodles
3 Tablespoons smooth peanut butter
3 Tablespoons gluten free reduced-sodium Tamari, or soy sauce if not gluten free
1 Tablespoon coconut sugar , or brown sugar or white sugar
2 teaspoons sesame oil
1/2 teaspoon Siracha chili sauce
1/4 teaspoon ground ginger
1 small clove garlic, pressed or minced
1 lime, sliced in half, one half sliced into wedges
Bring a large pot of water to a boil then add gluten free spaghetti or ramen noodles and cook until al dente. BEFORE DRAINING, carefully scoop out 1 cup pasta cooking water then set aside. Drain pasta then return to pot.
Meanwhile, combine peanut butter, gluten free Tamari, coconut sugar, sesame oil, Siracha chili sauce, ground ginger, garlic, and a squeeze of fresh lime juice in a small bowl then stir to combine – it’s ok if the sauce isn’t completely smooth.
Add sauce, green onions, and minced peanuts to the hot pasta, plus a few Tablespoons pasta cooking water, then stir until noodles are coated and the sauce is completely smooth. Add more pasta cooking water as needed to reach a smooth consistency.
Scoop into bowls then serve with lime wedges and toppings and grilled chicken
Each year I like to try new recipes for my rhubarb harvest. I tried two version of this cake and had mixed results. The first recipe baked beautifully. Unfortunately, my family does not like the texture of rhubarb and it was a bust with the grandkids. Next time, I would add all of the rhubarb to the batter and blend with the immersion blender.
Cake 2 was not a beauty. I was almost embarrassed to serve it but the grandkids loved it and begged for more. Did I do something wrong with this recipe? After reviewing the ingredients and instructions, I couldn’t find a error but who knows!
I’d be interested to know if there is yet another Norwegian Rhubarb Cake recipe that I should try? Let me know if you have one!
1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan to prevent sticking.
2. Cream together the softened butter and sugar in a large bowl until light and fluffy. Add the eggs one by one, beating well after each addition, then stir in the vanilla extract.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until everything is just combined.
4. Gently fold in the chopped rhubarb, ensuring it’s evenly distributed throughout the batter.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. In a small bowl, mix the brown sugar and cinnamon together, then sprinkle over the top of the batter.
6. Bake for 40–45 minutes, or until a toothpick comes out clean and the top is golden brown. Let the cake cool before slicing and serving.
This rhubarb cake is a simple, nostalgic treat that’s perfect for any spring gathering. For a richer, extra-moist version, you can replace the milk with sour cream or yogurt!
Wow! This is an amazing dish that I will make on repeat. The pancake is bursting with flavor with the herbs and a hint of sweet and savory. The roasted onions on the bottom are so good. Our family loves goat cheese, so this recipe was a ‘must make’.
I would encourage you to watch the roasting onions closely, so they don’t burn. The pancake itself baked through at 10 minutes.
This savory pancake would be a great addition to a brunch or a light lunch, served with a salad.
Savory dutch baby pancake with spring onions and goat cheese
Preheat oven to 450 degrees F. Cut the bulbs of the onions from the green parts and slice the bulbs in thirds lengthwise. Toss with 2 tablespoon of the melted butter in a large cast iron skillet and spread evenly along the bottom of the skillet. Roast in the oven for 10-15 minutes. Until onions are nice and brown. NOTE: Fork-lore found this to be too hot and too long. I roasted at 425 degrees F and about 5 minutes.
Meanwhile, make your batter. Whisk together the flour, sugar, and salt in a large mixing bowl. In a separate bowl, lightly beat the eggs. Whisk the milk and 1 ½ tablespoon of the melted butter into the eggs and then whisk this mixture into the flour mixture. Stir in dill and parsley.
When the onions are browned, remove skillet from oven reduce the temperature to 425 degrees F. While the skillet is still hot, pour the remaining 2 ½ tablespoon of melted butter into the skillet. Quickly swirl to coat the bottom and pour the batter into the skillet. Return to the oven and bake for 10 to 12 minutes, or until puffed and golden.
Meanwhile, thinly slice the green part of your spring onions to get 2 tablespoon for topping. When the dutch baby is cooked, carefully remove the skillet and top with the sliced green onion, crumbled goat cheese, and season with freshly cracked black pepper. Serve immediately.
Wow! This recipe is so delicious. It makes my mouth water to think of it. I have a salmon filet to cook and found this recipe from pinchofyum, always a great site for recipes. I baked the salmon along with the asparagus on the same baking sheet and they both were done to perfection. I wish I had skinned the salmon before I baked it (lesson learned). I brushed the asparagus with olive oil and lemon juice, then sprinkled with garlic salt.
The salsa has so much flavor and what a great combination of ingredients. The next day, I enjoyed fried rice from the leftover rice and enjoyed topping it with the extra bang bang sauce and salsa. Don’t forget to top both the salmon, and fried rice, with the chili crisp…amazing!
Bang Bang Salmon with Avocado Cucumber Salsa
INGREDIENTS:
1 1/2 pounds salmon filet (best to remove
1–2 tablespoons all-purpose seasoning mix (see notes for homemade)
Bang Bang Sauce:
1/4 cup mayo
2 tablespoons sweet chili sauce
1 clove garlic, grated
1 teaspoon soy sauce
chili crispfor topping
For Serving:
Cooked rice
Some kind of vegetable – I like a little avocado cucumber salsa which you can find in the notes below!
DIRECTIONS:
Prep the Salmon: Preheat oven to 400 degrees. Cut the salmon into individual portions if you want. Pat the salmon dry. Coat the salmon with the spice mix. Place salmon on a parchment-lined baking sheet.
Make the Bang Bang Sauce: Mix mayo, sweet chili sauce, garlic, and soy sauce in a small bowl. Set half of it aside for after baking.
Bake the Salmon: Spread a small spoonful of sauce over the seasoned salmon pieces. Bake for 10 minutes towards the top of the oven. Then turn the broiler on for another 2-3 minutes, until your salmon looks golden brown and a bit caramelized on top.
Serve: Serve the salmon over rice, with a vegetable of choice, and the reserved bang bang sauce + chili crisp drizzled over top! So easy and so good.
Seasoning Mix: If you don’t have a good seasoning mix, or if you’re not sure if the one you have will be good here, just sprinkle your salmon with about a teaspoon of coarse kosher salt, and then some onion powder, garlic powder, and paprika. Just get it nice and seasoned so it looks like it does in the video. This helps give flavor to the salmon and it also helps the sauce stick to the salmon.
Avocado Cucumber Salsa: I love this salmon with a little sweet and crunchy avocado salsa! Mix 1 avocado (diced), half of a cucumber (diced), a handful of chopped cilantro, a bit of lime juice, a pinch of salt, and a tablespoon of honey in a small bowl. Done! Perfect pretty little green veg for the bowl.
I was enjoying high tea at a friend’s house, and I was to bring the soup. It was warm day so something spring-like or cold sounded best. Since mushy peas are a classic British side dish, I decided on Green Pea Soup with Fresh Herbs. It was easy to make and quite refreshing. We served it warm with a dallop of the lemon yogurt topping. This would be wonderful for lunch served with a salad or sandwich, or of course, high tea. Cheerio!
Green Pea Soup Recipe with Fresh Herbs
INGREDIENTS:
1 1/2 tablespoons extra virgin olive oil
10 scallions, thinly sliced
1 1/2 tablespoons chopped fresh tarragon, or basil
3 cups fresh or frozen green peas
3 cups vegetable broth
2 tablespoons chopped fresh mint
1 lemon, zested and juice reserved
3/4 to 1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons whole yogurt
1/4 teaspoon ground coriander
DIRECTIONS:
Heat the oil in a medium (4 quart) pot over medium heat.
Add scallions and tarragon or basil and cook, stirring occasionally until scallions are soften, 4 minutes.
Add peas, stir for 1 minute. Add vegetable broth and bring mixture to a simmer and cook until peas are tender, 4 to 5 minutes.
Remove soup from heat and, working batches, use a blender to puree the soup with the mint until smooth.
Return the soup to a pot, stir in 2 tablespoons lemon juice and season with salt and pepper.
Keep soup warm until ready to serve.
Combine yogurt, lemon zest coriander and a pinch of salt.
Dollop soup servings with 2 1/4 teaspoons yogurt mixture just before serving.
Pesto Zucchini and Corn Salad was the perfect side dish for a BBQ or served as main dish. I enjoyed left overs with sliced chicken breast on the top. I used orzo instead of the original recipe with quinoa.
Pesto Zucchini and Corn Orzo Salad
INGREDIENTS:
1 cup quinoa, rinsed (I used orzo instead)
1 3/4 cups water or broth
1 tablespoon olive oil
2 cloves garlic, chopped
4 cups zucchini (~2 medium sized zucchini), diced
1 cup corn, fresh or frozen
salt and pepper to taste
1 (15 ounce) can of chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)
1/4 cup green onions, sliced
1/4 cup pine nuts, toasted
1/2 cup basil pesto (homemade or store bought)
2 tablespoons lemon juice
DIRECTIONS:
Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered. (or cook orzo according to package instructions).
Meanwhile, heat the oil over medium-high heat, add the garlic, zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
I love an easy meal and especially an easy ramen bowl. This easy peasy recipe is now one of my all-time favorite meals. The chicken and the sauce are perfect for this dish. I added more vegetables than called for, so you can adjust to your liking. I’d highly recommend!
Moist, delicious carrot cake is always a treat and this recipe is amazing. Daughter, Megan, made this for last year’s Easter gathering and it was a hit with everyone. I can attest that it tastes just as good a day or two later.
The Best Carrot Cake (or Cupcakes) with Cream Cheese Frosting
INGREDIENTS:
Carrot Cake Cupcakes
3/4 cup canola oil
1 cup packedbrown sugar (190 grams)
1 1/2 teaspoons vanilla
2 eggs
2 medium carrots, peeled, grated, and chopped (180 grams – about 1 1/2 cups)
1 cup + 2 tablespoons flour (160 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger (optional)
3/4 teaspoon salt(I use table salt)
Cream Cheese Frosting
5 ounces cream cheese, softened
5 tablespoons butter (I prefer salted butter), softened
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
DIRECTIONS:
Prep: Preheat the oven to 350 degrees. Grease a 9×9″ cake pan or muffin tin with nonstick spray. (I like these without paper liners – they get a perfect ridged edge and nice little domed top, plus a chewier edge!)
Carrots: Grate the carrots, and then roughly chop them into smaller, papery bits. You can also do this in the food processor, but when compared side by side I liked the grated and chopped version better.
Cupcake Batter: Whisk the oil, brown sugar, eggs, and vanilla together until combined. Fold in the carrots. Mix in the dry ingredients until just combined.
Bake: Fill each muffin tin about two thirds of the way full with batter. Bake for 16-17 minutes. Gently press on the centers – if they spring back, they’re done. If not, give them another 2-3 minutes. (Using paper liners will require closer to 19 minutes.)
Cream Cheese Frosting: Using an electric mixer, beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla; mix until smooth. It should be structured enough for piping, but if it’s not, just pop it in the fridge for a moment to solidify.
Frost and Enjoy: Pipe the frosting on top of the cooled cupcakes; serve immediately or store in the fridge. (They’re also great a day later!)
Fork Lore 