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The Tasty Whisk, Fort Worth, TX (2026)

02/22/2026

Italian Square Meatballs

Ingredients:
• 1 egg
• ½ cup onion, chopped (Optional)
• ¼ cup ketchup
• 1 pound ground beef
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt (Optional)
• ½ teaspoon Italian seasoning
• ¼ cup Italian-seasoned dry bread crumbs

Preparation:
Step 1. Preheat an oven to 425°F (220 degrees C). Line a 9x12-inch baking dish with aluminum foil, and spray with nonstick cooking spray.
Step 2. Mix the egg and onion together in a mixing bowl. Add the ketchup and ground beef, then season with pepper, salt, Italian seasoning, and bread crumbs; combine until evenly blended. Place the mixture into the prepared pan, and pat into an 8-inch square. Use a table knife or metal spatula to cut the square into 6 vertical strips, then cut the strips horizontally into 6 pieces each for a total of 36 pieces. Do not separate the pieces, just press through the meat to separate it.
Step 3. Bake in the preheated oven until the meatballs are no longer pink in the center, 20 to 25 minutes. Drain off any grease, and separate the meatballs with a knife to serve.

02/21/2026

He-man Chicken

Ingredients:
• 3 large skinless, boneless chicken breast halves
• bamboo skewers and wooden toothpicks, soaked in water
• 3 tablespoons prepared chili without beans, divided
• 3 tablespoons shredded pepperjack cheese, divided
• ½ pound applewood smoked bacon
• 1 cup sweet barbecue sauce (such as Sticky Fingers Carolina Sweet), divided

Preparation:
Step 1. Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2. Lay a chicken breast onto a work surface and place the palm of your hand down on the meat. With a sharp knife, carefully slice the chicken breast half horizontally, without cutting all the way through, and open up the sliced chicken breast like a book. Repeat with the other two chicken breasts.
Step 3. Place each sliced, opened out chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch.
Step 4. To stuff the chicken breasts, lay out a flattened breast and place a skewer on the meat, in the center. Spoon about 1 tablespoon of chili over the skewer and top the chili with about a teaspoon of pepperjack cheese. Roll the chicken breast around the skewer and secure with toothpicks. Wrap each chicken roll with 2 slices of bacon and secure with toothpicks. Pour about 1/2 cup of barbecue sauce into a bowl, and brush each roll with sauce. Discard any leftover sauce.
Step 5. Cook on the preheated grill, turning often and spraying the grill with water occasionally to prevent flare-ups, until the chicken is no longer pink in the middle, the juices run clear, and the bacon is browned, about 15 minutes.
Step 6. Pour more barbecue sauce into a clean bowl and brush the rolls again before removing from the grill. Let rest about 5 minutes before pulling out the toothpicks and skewers for serving.

02/20/2026

Overnight Pizza Dough

Ingredients:
• 153g type 00 flour
• 153g all-purpose flour
• 8g fine sea salt (1 teaspoon)
• 2g active dry yeast (3/4 teaspoon)
• 4g olive oil (1 teaspoon)
• 202g lukewarm water (scant 1 cup)

Preparation:
Step 1. In mixer bowl, thoroughly combine the flour and salt and make a well in the center. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with dough hook, gradually incorporating the dry into the wet. After about 3 minutes, when the wet and dry are well combined, turn off the mixer and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
Step 2. Turn the mixer back on and knead the mixture for about 3 minutes. The dough will be moist and sticky, but after a few minutes of kneading it should come together into a smooth mass; add a teaspoon of flour at a time if it seems too wet. Divide the dough into 2 pieces, shape them gently into balls, and wrap them in plastic wrap. Refrigerate for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure—which means a chewy, pliable crust—and flavor. One ball with make one thin-crust 12" pizza, enough to serve 2 people generously. The other one can be frozen and used another time; thaw in refrigerator for several hours.

TO COOK:
Step 1. Preheat oven to 450 or 500°F., with baking stone on center rack; allow to heat at least 45 minutes.
Step 2. Place ball of dough on a floured counter, cover loosely with plastic wrap. When dough is a puffy, after about 30 minutes, gently press with fingertips and stretch it into a 12" circle - it will most likely be uneven in shape. Don't roll with a rolling pin, as that flattens all the bubbles and lightness in the dough. Lift the round, stretch the top edge gently, and let the weight pull it larger. Sprinkle a peel or rimless baking sheet with some semolina or cornmeal and AP flour. Place stretched dough onto peel, allow to rest 5 - 10 minutes. Spread crust with 3-4 oz. pizza sauce, any meat or veggie toppings, and 4 oz. grated mozzarella. Slide from peel onto heated stone , bake for 8-10 minutes until cheese begins to brown and crust is nicely browned. If you are using cooked meat topping, you can bake it without cheese for about 5 minutes to heat through and firm up the crust, then add cheese and bake for another 5 minutes.

02/19/2026

Roasted Fingerling Potatoes

Ingredients:
• 1 1/2 lbs fingerling potatoes
• 1/2 medium sweet onion, sliced thin and seperated into rings
• 4 -5 garlic cloves, minced
• 1 tablespoon fresh dill, chopped
• 1 -2 tablespoon olive oil
• salt
• pepper

Preparation:
Step 1. Cut the potatoes into 1/2 to 1 inch sections.
Step 2. Place in a large bowl along with onion, garlic and dill.
Step 3. Drizzle with the olive oil; salt and pepper to taste.
Step 4. Mix to thoroughly combine then place on a large sheet of aluminium foil folding foil over on top and sides to seal.
Step 5. Place sealed packet over medium heat on gas grill and cook 20 to 25 minutes turning half way through.

02/18/2026

Blue Ribbon Burgers

Ingredients:
• 1 1/2 lbs beef, Ground
• 1/2 lb ground pork sausage
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 3 ounces cream cheese, Softened, 1 pk
• 2 tablespoons blue cheese, Crumbled
• 1 cup fresh mushrooms

Preparation:
Step 1. Mix meat, Worcestershire sauce and seasonings.
Step 2. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Saute the mushrooms in butter or olive oil, about 4 minutes.
Step 3. Mix the cream cheese and the blue cheese.
Step 4. Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the mushrooms into the cheese.
Step 5. Cover each patty with one of the remaining patties, sealing the edges firmly.
Step 6. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes.

02/17/2026

Cajun Roast Potatoes

Ingredients:
• 6 medium potatoes, cut into 2 inch chunks
• 1/4 cup vegetable oil
• 1 tablespoon cajun seasoning (listed below)
• 1 1/2 teaspoons dry oregano or 1 1/2 teaspoons thyme
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 cup paprika
• 1/4 cup black pepper
• 1 1/2 teaspoons cayenne
• 2 tablespoons garlic powder
• 2 tablespoons onion powder

Preparation:
Step 1. -Cajun Spice Mix----Combine spices thoroughly and store in a closed jar, and put in a cool dry place for later use.
Step 2. Preheat over to 375°F.
Step 3. Place potatoes in large bowl and toss with oil.
Step 4. Mix ALL seasonings in small bowl. Then pour on potatoes, toss to coat thoroughly.
Step 5. Transfer potatoes into a well oiled baking dish and bake for 45minutes to 1hr.
Step 6. Stir occasionally.
Step 7. Serve immediately.
Step 8. Enjoy.

02/16/2026

Spiced Beef Kebabs - New Zealnd

Ingredients:
• 600g beef, rump steak, trimmed
• 2 teaspoons ground coriander
• 2 teaspoons cumin, ground
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 4 teaspoons wine vinegar
• 2 tablespoons soy sauce, dark
• 4 tablespoons oil

Preparation:
Step 1. Cut the beef rump into generous cubes.
Step 2. Mix together all the marinade ingredients in a bowl and add the beef and toss to coat evenly.
Step 3. Cover and refrigerate for 4 hours if possible.
Step 4. Thread cubes onto metal skewers, packing the cubes close together. Season well with salt and pepper.
Step 5. BBQ over a high heat for 8-10 minutes, turning to brown all sides.

02/15/2026

Chicken Fajita Kabob

Ingredients:
• ¼ cup fresh lime juice
• ¼ cup orange juice
• 2 tablespoons vegetable oil
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 teaspoon Archer Farms ancho chile powder
• ¼ teaspoon Archer Farms ground cinnamon
• ? teaspoon cayenne pepper
• 2 (14 ounce) packages Just Bare Chicken Breast Fillets, cut into 1-inch pieces
• 1 large white onion, cut into 1-inch pieces
• 1 red, orange or yellow bell pepper (or more as needed), cut into 1-inch pieces
• 12 (12-inch) skewers*
• Lime wedges
• Fresh cilantro

Preparation:
Step 1. Mix juices, oil and spices in large plastic food storage bag. Add chicken cubes; seal bag. Massage bag to coat chicken. Refrigerate 4 hours or overnight to marinate.
Step 2. Heat grill. Thread chicken, onion and bell peppers onto skewers. Grill about 10 minutes until chicken is cooked through, turning as needed for even browning.
Step 3. Serve with squeeze of fresh lime and garnish with cilantro.

02/14/2026

Plum Applesauce - West

Ingredients:
• 2 lbs gala apples, quartered and seeded and left unpeeled (can substitute McIntosh)
• 2 lbs plums, quartered and pitted (red, black or Italian plums)
• 1/4 cup water
• 1/4 cup sugar
• 1 teaspoon cinnamon

Preparation:
Step 1. Cook first 4 ingredients in a 4 -5 quart heavy pot, covered, over moderately low heat, stirring occasionally, until fruit is very tender and falling apart, 1 to 1 1/4 hours.
Step 2. Force mixture through a food mill using the finest blade.
Step 3. Add cinnamon and stir to incorporate.
Step 4. Will keep one week covered and chilled.

Note:
Step 1. My cooked mixture created a LOT of liquid. I did not want a runny sauce, so before putting through the food mill, I put mixture in a sieve to separate out the liquid. AFTER using the food mill, I added just a bit of the liquid back until the sauce was a consistency I liked.

02/13/2026

Almond Banana Shake

Ingredients:
• 1 banana, ripe, sliced (freeze the slices first for a creamier shake)
• 1 cup almond milk
• 1 teaspoon ground cinnamon

Preparation:
Step 1. Add banana slices, almond milk, and cinnamon in a blender and blend until they reach a milk-shake-like consistency.
Step 2. Pour into a glass and serve.

02/12/2026

Roasted Buffalo Brussels Sprouts

Ingredients:
• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 3 tablespoons butter
• 3 tablespoons hot sauce (such as Frank's RedHot)

Preparation:
Step 1. Preheat oven to 400°F (200 degrees C). Line a baking sheet with aluminum foil.
Step 2. Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix until evenly coated. Spread sprouts onto the prepared baking sheet.
Step 3. Bake in the preheated oven until edges are starting to wilt, about 20 minutes. Transfer sprouts to a bowl.
Step 4. Heat butter and hot sauce in a saucepan over low heat until melted and smooth, 2 to 3 minutes. Pour mixture over sprouts and stir until coated.

02/11/2026

Taco Dip Ii

Ingredients:
• 1 pound ground beef
• 1 (16 ounce) can refried beans
• ½ cup hot taco sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 cup sour cream
• ¼ cup chopped onion
• ¼ cup chopped tomatoes
• ¼ cup black olives, sliced
• ¼ cup jalapeno pepper rings
• 1½ cups shredded Cheddar cheese

Preparation:
Step 1. Preheat oven to 350°F (175 degrees C).
Step 2. In a large skillet, brown ground beef and drain. Add refried beans, spicy taco sauce, chili powder and cumin. Spread this mixture into a 9x13-inch baking dish. Spread sour cream over meat mixture. Layer onions, tomatoes, olives, and hot pepper cheese over the sour cream. Top with the cheese.
Step 3. Bake at 350°F (175 degrees C) for 30 minutes.

The Tasty Whisk

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02/11/2026

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