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The Heavenly Bite

Cooking is a fun, artistic craft that many enjoy...and with these recipes it's also fun and easy.

11/12/2025

Orzo With Cherry Tomatoes, Zucchini And Queso Fresco

Ingredients
- 6 ounces large black olives, pitted and chopped
- 2 cups cherry tomatoes, halved
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- juice of 1 lemon
- kosher salt
- olive oil
- 1 pound orzo
- 4 ounces queso fresco, crumbled
- 1 cup white mushrooms, chopped
- 1/2 medium yellow onion, diced
- 2 zucchini, halved and sliced

Preparation

Cook orzo according to package directions.

Drain and set aside.

Swirl a bit of olive oil in a wide pan.

When hot, add garlic, zucchini, tomatoes, mushrooms, onions and olives.

Toss well.

Cook until softened, approximately 5-7 minutes.

Add orzo to the pan, along with lemon juice.

Fold everything together to combine.

Stir in cheese and salt to taste.

Source: Foodista

11/11/2025

Coconut Vegetable Curry Over Quinoa

Ingredients
- 1 tablespoon coconut oil
- 1 garlic clove minced
- 1- inch piece ginger
- 1 green onion finely chopped
- ¼ cup Kettle & Fire beef bone broth
- 2 medium zucchini chopped
- 2 small sweet potatoes peeled and cubed
- 1 400 ml can light coconut milk
- 2 tablespoons garam masala
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 2 tablespoons chopped parsley
- ¾ cup cooked quinoa

Preparation

In a saucepan over medium heat, melt coconut oil.

Add garlic, ginger and green onion and cook until onion is soft and translucent, about 5 minutes.

Add bone broth, zucchini, and sweet potato to the pot with the onions.

Cook, stirring occasionally, until the vegetables are tender, about 25 minutes.

Meanwhile, in a separate small saucepan over low heat, warm coconut milk and garam masala, salt, and pepper.

Cook, stirring frequently, until fragrant, about 15 minutes.

Add the spiced coconut milk to the pot with the vegetables.

Add parsley, and stir to combine. Turn the heat to low, cover, and simmer for about 10 minutes longer.

Remove from heat and discard the piece of ginger.

Place quinoa on a plate and top with curry.

Garnish with extra parsley or cilantro and enjoy!

Source: Foodista

11/10/2025

Beet Root Rice

Ingredients
- 1 Large beetroot, peeled and grated
- 1 cup cooked rice (preferably Basmati)
- 1/2 cup carrots and peas (frozen)
- 4 green chilies, split lengthwise
- 1 inch piece of ginger, chopped finely
- 1/8 cup fried onions
- 1 tablespoon Vangibhath powder
- 5 curry leaves (optional)
- 1 teaspoon mustard
- 1 teaspoon cumin
- 1 tablespoon black Gram dal (optional)
- 4 tablespoons vegetable oil
- salt as needed

Preparation

Cook rice with little less water than normal so that it separates individual grains. After the rice is done, separate it with a wooden spatula and add a tbsp oil to avoid sticking.

Heat oil in a saucepan, add mustard and cumin seeds, when they splatter, add the gram dal and stir until it is golden brown (1-2 min).

Add green chilies and ginger.

Stir for 1 minute and add grated beetroot and tsp salt.

Mix well and place the lid and cook for 4-5 minutes.

Add another tsp of salt and cooked rice in portions, mixing it with the spices until it is uniform.

Mix in fried onions, frozen carrots & peas and vangibath powder. Stir well and cook for 3-4 minutes.

Serve it hot garnished with fresh coriander.

Source: Foodista

11/02/2025

Muesli Cookies

Ingredients
- 1 1/2 cups whole wheat flour
- 1 1/2 cups muesli
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 ginger root (peeled and grated)
- 1 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 anise star (crushed)
- 1/2 cup raisins
- 1 large apple (chopped into small pieces)
- 1 large carrot (grated)
- 1 large whole egg
- 1 cup honey
- 1 cup walnut oil
- 1/2 cup crushed walnuts

Preparation

Preheat the oven to 175 degrees Celsius.

In a large bowl, combine the flour, muesli, baking powder, salt, ground ginger, cinnamon, nutmeg, anise, and raisins.

In another bowl, use a mixer to beat the egg and oil until the mixture is homogenized.

Add the honey and mix again.

Gradually, add the dry mixture to the wet mixture while stirring. or mix by hand.

When everything is combined, add the grated ginger, chopped apple, grated carrot, and walnuts.

Stir everything again.

When the mixture is ready, scoop out some of it with a spoon, place on the greased baking tray, and form a cookie.

Use a fork to push down each one.

Bake them for about 15 minutes.

Remove from the oven,wait for 3-4 minutes to cool down and use a spatula to place the cooked cookies on the serving plate.

Serve and enjoy!

Source: Foodista

10/30/2025

Avocado Toast With Caramelized Sweet Onion, Grape Tomatoes, Fresh Garden Chives And Chive Blossoms

Ingredients
- 2 tablespoons olive oil
- 1/4 sweet yellow onion, sliced
- 15 grape tomatoes, halved
- 1/2 avocado
- 2 slices quality bread
- 2 springs chives, minced
- 1 tablespoon chive blossoms
- salt to taste
- ground black pepper to taste

Preparation

Saute sliced onions and tomatoes with olive oil over medium high heat for 5-8 minutes. Season with salt and pepper. Set aside.

Toast two slices of bread in a toaster.

Evenly smear avocado onto each slice of toast.

Sprinkle it with salt and pepper.

Top toast with onions and tomatoes.

Garnish with fresh chives and chive blossoms.

Source: Foodista

10/29/2025

Balthazar Brioche French Toast

Ingredients
- 1 loaf day-old brioche or challah bread, cut into 1-inch slices
- 1/4 cup clarified butter
- confectioners' sugar
- 6 large eggs
- 1 teaspoon ground cinnamon
- 4 cups milk
- pinch of nutmeg
- 1/2 cup superfine sugar
- 2 tablespoons unsalted butter

Preparation

In a large bowl, whisk together eggs, sugar, and milk.

Add cinnamon and nutmeg; whisk to combine.

Layer bread slices in a shallow baking dish and pour over egg mixture; let stand until bread begins to absorb liquid, 2 to 3 minutes. Turn bread slices and let bread absorb liquid on the opposite side, 2 to 3 minutes more.

Preheat the oven to 200F degrees.

Place a baking sheet or oven proof serving platter in the oven. Working in batches, coat the bottom of a medium skillet with some of the clarified butter and heat over medium-high heat.

Add 3 to 4 slices of soaked bread and cook until golden brown and crisp. Turn bread and cook until golden brown and crisp, adding butter as necessary to help browning and to give the French toast a nutty flavor.

Transfer French toast to a baking sheet in the oven to keep warm. Repeat the process with remaining clarified butter, soaked bread, and butter.

Serve French toast immediately dusted with confectioners' sugar, syrup, and fresh fruit or bacon, if desired.

Source: Foodista

10/23/2025

Chicken Cordon Bleu

Ingredients
- 6 slices deli ham
- 2 eggs
- 1/4 cup flour
- 2 teaspoons fresh thyme leaves
- kosher salt and freshly ground black pepper
- 1 teaspoon olive oil
- 1 cup panko bread crumbs
- 6 boneless, skinless chicken breasts
- 12 slices Gruyere or Swiss cheese
- 2 tsps water

Preparation

Preheat the oven to 350 degrees Fahrenheit.

Butterfly the chicken breasts by slicing half lengthwise but not cutting all the way through.

Lay the halved breasts between two pieces of plastic wrap.

Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness, taking care to not tear or create holes in the meat.

Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll.

Tuck in the sides of the breast and roll up tight like a jelly roll. Squeeze the log gently to seal.

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.

Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown.

Beat together the eggs and water, the mixture should be fluid.

Lightly dust the chicken with flour, then dip in the egg mixture.

Gently coat in the bread crumbs.

Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.

Serve whole or cut into pinwheels.

Source: Foodista

10/21/2025

Basil, Olive And Feta Foccacia

Ingredients
- 2 cups (475 ml) all purpose unbleached flour
- 2 cups (475 ml) whole wheat flour
- 1/2 cup (130 ml) warm water
- 1/2 package (1 teaspoon/5ml) active dry yeast
- 1 cup (235 ml) warm water
- 1 pinch a good of salt
- 1 tablespoon (15 ml) olive oil
- sliced olives
- crumbled feta
- fresh basil, cut into thin ribbons
- salt

Preparation

First off, mix the flours together and whisk so they are combined well.

This recipe requires you to make a sponge. For this you take 1/2 cup of flour and place in a large bowl with half cup warm water and the yeast. Cover the bowl with plastic and let stand anywhere from 2-8 hours. This is to allow it to ferment.

Stir in 1 cup of water a little at a time.

Add in the salt and just enough of the flour to make the dough pull away from the sides of the bowl.

Turn the dough out onto a floured surface and knead enough flour to make a soft dough. It should be smooth and elastic.

Place dough in a lightly oiled bowl, turning to coat the dough ball lightly, and cover.

Place in a warm place where a draft cannot get to it and allow it to rise about 1 hour.

Prepare a large baking pan (pizza pan works well) by either taking an oiled napkin and running it around the pan or line with parchment paper.

Punch the dough down and allow it to rest for 10 minutes.

Oil your hands and place dough in the pan.

Brush the top of the dough with oil then, using your fingers, make deep dimples in the dough, about 1/2 inch. Cover with plastic again and let rest in a warm place for 30 minutes.

Preheat the oven to 400F(200C) degrees.

Take the olives, feta and basil and spread on top of the focaccia.

Sprinkle salt on top and place in the oven.

Bake for 18 - 20 minutes or until golden. Check about half way through and deflate any large bubbles with the poke of a knife.

When done cooking, place on a rack to cool for about 15 - 20 minutes.

Source: Foodista

Address

Bedford, TX

Website

https://www.theheavenlybiteblog.com/

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