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The Folded Napkin, Bedford, TX (2026)

11/30/2025

Chicken And Black Bean Burritos

Ingredients
- 6 burrito size tortillas
- 4 ounces chicken breast halves, fileted to equal thickness
- 1/4 cup chicken broth
- 1 1/2 cups prepared black beans
- 1 tablespoon cornstarch
- 1 teaspoon extra virgin olive oil
- 1/4 cup fresh cilantro, chopped
- 6 cloves garlic, minced
- 1/4 teaspoon fresh ground pepper
- 1 jalapeno, deseeded and minced
- juice of 2 limes
- juice of 1 orange
- 1/2 teaspoon kosher salt
- 1 inch medium onion, cut half and sliced
- 3 fresh red chilies, deseeded and minced (dried and rehydrated can be used as well)

Preparation

Preheat the oven to 350F degrees.

In a Dutch oven or oven-safe skillet, heat oil over medium-high heat.

Add chicken and cook 3-4 minutes a side, until chicken is nearly done.

Remove the chicken and set aside.

To the same Dutch oven or skillet, add onion, garlic, chilies, jalapeno, cilantro, salt and pepper.

Saute until onion is tender.

Add lime and orange juice and broth.

Place the chicken on top of the mixture, cover and cook until the chicken is tender, about 30 minutes.

Once the chicken is tender, remove the Dutch oven from the oven and shred the chicken using two forks.

Put the Dutch oven over medium-high heat and mix a slurry of cornstarch and water.

When the chicken mixture boils, add the slurry and stir continuously until thickened.

Remove from heat.

On each tortilla, place 1/6 the chicken mixture and 1/6 the black beans.

Top with sour cream, cheese and your favorite pico or salsa.

Source: Foodista

11/27/2025

Brown Sugar Sponge Cookie W/ Chocolate Covered Caramels

Ingredients
- 1/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup packed dark brown sugar
- 2 large eggs, separated
- 1/8 teaspoon grated lemon zest
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 24 Rolos (or other chocolate covered caramels)

Preparation

Preheat the oven to 375F degrees.

Line baking sheets with parchment paper and spray with nonstick cooking spray.

In the bowl of a stand mixer on medium speed, beat the egg whites until foamy.

Add the baking powder, salt and sugar and continue beating on medium speed until stiff peaks form.

In another bowl combine egg yolks, vanilla and lemon zest, beat with fork until thoroughly mixed. Fold the yolks into the egg white mixture just until combined. Sift the flour over the egg mixture and fold in until the batter is smooth and light. Drop just about 2 teaspoons of batter for each cookie about 2 inches apart onto baking sheets.

Top each off with a Rolo in the center and press down lightly.

Bake for 12 minutes or until golden.

Cool on the sheets for 5 minutes then move to racks to cool completely.

Source: Foodista

11/17/2025

Gulasch

Ingredients
- 1 bay leaf
- 1/2 teaspoon ground caraway
- 1/2 teaspoon caraway seeds
- some chili flakes
- corn flour
- 1/2 of large cucumber or 1 cucumber (cut into medium chunks)
- 1 large onion (finely chopped)
- 1/2 of a bunch of parsley (whole)
- 8 medium potatoes (quartered)
- 1 red pepper (medium chunks)
- salt to taste
- 1 tablespoon sweet paprika
- some tomato paste to taste

Preparation

Fry the onions in some olive oil until they are all glassy and soft, then add the paprika and the peppers, and keep it on the heat a little while longer (~5min.)

Then add the cucumber, again keep it on the heat another couple minutes.

Now just toss in your potatoes, add some water until they are almost completely covered.

Throw in the rest of the spices; caraway, bay leaf, tomato paste, parsley, chili flakes and salt.

Taste, add a little more if you need to.

You can go pretty heavy on the paprika, but should be careful with the caraway, it's pretty intense.

At this point you just cover the whole thing, and let it simmer for a while, until the potatoes are through.

Check on the water situation every now and again, the potatoes should be almost completely covered at all times.

When the potatoes are through you can start the thickening process.

I just dissolved one teaspoon of flour in a little bit of water (you don't just want to throw it in the gulasch, since the flour could form into little chunks).

So just pour in your mixture, slowly (not everything at once!), let it simmer and wait to see how much it thickens, and then if still too watery, add more.

I also took out a couple of the potatoes, mashed them, and put them back (just another way to make the whole thing less watery)

Source: Foodista

11/12/2025

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

10/31/2025

Lentil Soup With Chorizo

Ingredients
- 2 ½ pts chicken stock
- 7 oz chorizo
- 1 Tbsp fresh thyme leaves
- 2 cloves garlic
- 7 oz yellow red lentils
- some bell pepper
- some salt
- 2 shallots
- 2 tsps smoked paprika
- 1 Tbsp sunflower oil
- 2 tsps tomato puree

Preparation

In a large heavy bottomed pan heat the oil on a medium high heat and add the shallot and garlic.

Fry for a minute or so allowing the shallot and garlic to soften.

Add the chorizo and stir through giving it about 30 seconds to give off its color and flavor.

If using raw chorizo you may wish to give it a little bit more time here. Remember though, it will have enough time to cook through later.

Add the thyme, tomato pure, paprika powder and lentils.

Stir the lentils though and then add the stock.

Add a little bit of salt and some black pepper.

Cover the soup and allow it to simmer gently for about 20 minutes or until the lentils are cooked and softened to taste.

Check for seasoning and serve.

Source: Spoonacular

10/30/2025

Corn Avocado Salsa

Ingredients
- 1 avocado
- 1 teaspoon balsamic vinegar
- 1 teaspoon cumin
- 3/4 cup corn, freshly hulled (can also use frozen corn, thawed)
- 1 clove garlic
- 1/2 medium red pepper

Preparation

Preheat oven to 375F degrees.

Spread corn flat on a baking sheet.

Spray lightly with olive oil spray.

Roast corn in the oven for about 8-10 minutes. (Be careful not to brown too much or burn.)

Remove from heat and allow to cool.

Finely chop red pepper and garlic and mix in a bowl.

Peel and coarsely chop avocado and add to bowl.

Add cooled corn.

Mix in cumin and vinegar and blend well.

Source: Foodista

06/22/2024

Multiple layers of tasty ingredients combined together! 🥛🧈🍦

Berries And Cream Yogurt Parfait

Ingredients
- 12 tablespoons French vanilla almond granola
- 1 package (6.5 oz.) Alouette berries and cream spreadable cheese
- 4 each – fresh raspberries and mint leaves for garnish
- 12 tablespoons fresh raspberries, crushed
- 1 cup vanilla yogurt

Preparation

Fold together the Alouette berries and cream and yogurt in a bowl.

Layer 1 tbsp. granola, 1 tbsp. cheese and yogurt mixture, and 1 tbsp. crushed raspberries in 4 parfait glasses. Repeat layers two more times.

Garnish with raspberries and mint leaves.

Source: Foodista

06/19/2024

Spicy stew that literally keeps alive those craving taste buds! 🐔🍲🧄

Korean Chicken Stew

Ingredients
- 1 carrot, sliced
- 6 chicken drumsticks
- 2 tablespoons gochujang chili paste
- 1 tablespoon ginger and garlic paste
- 3 potatoes, cut
- 2 teaspoons rice wine
- 1 tbsp sesame oil
- 1/2 cup soy sauce
- 6 tablespoons sugar

Preparation

Mix the first 6 ingredients.

Put chicken and vegetables in a heavy bottom pot.

Add sauce, stir

Pour in some water, bring to a boil.

Cover and leave on medium heat for about 30 minutes.

Sprinkle it with cilantro or spring onion and enjoy!

Source: Foodista

06/15/2024

Never goes out of style, very delicious recipe! 🐟🍝🥬

Tuna Spaghetti With Fava Beans

Ingredients
- 1 cup canned broad beans
- 1 can of plum tomatoes
- 1 can tuna
- 1 pinch of cayenne pepper
- 1 pinch of dried thyme
- extra virgin olive oil
- 2 crushed cloves of garlic
- 1 pinch of dried Italian herbs
- some chopped olives
- 1 chopped onion
- 1 pinch of dried oregano
- parmesan
- spaghetti
- 1 teaspoon of sugar
- 1 pinch of sweet paprika
- 1 teaspoon tomato puree
- 1 vegetable stock cube

Preparation

Fry the onion and add the garlic once the onion is translucent.

Add the tomatoes and the tomato puree

Add the herbs and spices.

Crush the stock cube and add to the sauce.

Taste for seasoning and add the sugar.

Cook on medium heat until the sauce begins to thicken.

Add the tuna and broad beans.

Cook on medium heat for as long as it takes to boil the spaghetti, this way it allows the broad beans to absorb the flavors.

Boil the spaghetti and add it to the sauce.

Add the chopped olives and on a very low heat incorporate the sauce into the pasta until every strand is well coated.

Serve with some Parmesan cheese and enjoy!

Source: Foodista

06/11/2024

Quick dinner recipe for easy weeknights meal! 🍲🍅🧅

Baked Macaroni With Bolognese Sauce

Ingredients
- 2 tablespoons oil
- 2 cloves of garlic, minced
- 1 teaspoon mixed dried herbs (optional)
- 200 grams minced beef
- 1 tomato, chopped into small chunks
- 1 1/2 cups ready-made pasta sauce
- 1/2 teaspoon salt (adjust according to taste)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1 teaspoon dried parsley (optional)
- 150 grams macaroni
- 100 grams shredded mozzarella cheese

Preparation

Preheat the oven to 190C. Lightly grease an olive oil in an ovenproof dish.

Heat the oil in a frying pan and add the garlic.

Let it cook on low heat for 1 minute.

Add the dried mixed herbs (if using). Cook for another 1 minute.

Add the minced beef and cook for 5 minutes, breaking up lumps as it cooks, until well browned.

Add in the tomatoes, stir and cook for 1 minute.

Add the pasta sauce. Bring to the boil, reduce the heat slightly and simmer for 5 minutes. Season to taste with salt, pepper, sugar and dried parsley (if using).

In the meantime, cook the macaroni in salted boiling water until al dente.

Drain well.

Spread half of the cooked macaroni evenly into the prepared dish. Top with half of the bolognese sauce, then the remaining macaroni, followed by the remaining sauce.

Sprinkle the top with some extra dried parsley, if desired. Top with shredded cheese and bake for 15~20 minutes, until the top turns brown and bubbly.

Serve warm.

Source: Foodista

06/07/2024

Satisfy that cravings with this easy to make recipe! 🍫🍬🍪

No-bake Fudge Brandy Brownies

Ingredients
- 1 1/2 tablespoons brandy
- 1/4 cup butter
- 1/2 14 ounce can condensed milk
- 1 1/4 cups Oreo crumbs (about 14 cookies)
- 1/2 teaspoon vanilla extract
- 1 c. chopped walnuts

Preparation

In a pan, melt chocolate morsels and butter on low heat for about a minute or until completely melted.

Stir occasionally.

Remove from heat.

In a large bowl, mix Oreo crumbs (set aside a tablespoon or two) and walnuts.

Add condensed milk, vanilla extract, and chocolate mixture.

Add brandy and mix well.

Add another half a tablespoon of brandy.

Line a container to put it in with foil or grease it with butter and sugar.

Press the mixture firmly onto the bottom of the container.

Garnish with Oreo crumbs on top.

Refrigerate for about two hours and enjoy.

Source: Foodista

06/04/2024

Bundle with sweetness and nutrients! 🍌🌰🍰

Banana Almond Cake

Ingredients
- 1/2 cup sliced almonds
- 5 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6/11 cup mashed banana
- 3 tablespoons brown sugar, firmly packed
- 3 tablespoons butter or margarine
- 2/3 cup buttermilk
- 3 large eggs
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 5 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons grated orange peel
- 1 1/2 teaspoons salt
- 1 1/2 cups whole-wheat flour

Preparation

Melt 1/4 cup of the butter.

Pour 2 tablespoons of the melted butter into an 8-cup bundt pan; brush the butter over the pan sides and bottom.

Mix together the brown sugar, cinnamon, nutmeg, and almonds.

Sprinkle bottom of pan with half the brown sugar mixture; combine the remaining mixture with the remaining melted butter; set aside.

In a large bowl, beat remaining 1/4 cup butter with granulated sugar until blended. Beat in eggs, 1 at a time, until blended. Beat in orange peel and banana.

Mix all-purpose and whole-wheat flours, baking powder, soda, and salt.

Add to the banana mixture along with the buttermilk; stir until well blended.

Pour half the batter into the prepared pan. Spoon remaining brown sugar mixture evenly over top; cover with remaining batter.

Bake in a 350F degrees oven until a long wood skewer inserted into the thickest part of the cake comes out clean, about 50 minutes.

Cool the cake on a rack for about 5 minutes, then invert the cake onto a serving plate.

Serve the cake warm or cool.

This recipe yields 12 servings.

Source: Foodista

The Folded Napkin

11/30/2025

11/27/2025

11/17/2025

11/12/2025

10/31/2025

10/30/2025

06/22/2024

06/19/2024

06/15/2024

06/11/2024

06/07/2024

06/04/2024

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