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The Spooned Fork, Fort Worth, TX (2026)

03/06/2026

Instant Pot Brown Rice

Ingredients
• 2½ cups water
• 2 cups brown basmati rice
• 1 tablespoon grapeseed oil (Optional)
• 1 teaspoon kosher salt (Optional)

Instructions
Step 1. Combine water, brown rice, oil, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Manual; set timer for 25 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.

Step 2. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release any remaining pressure. Unlock and remove the lid. Fluff rice with a fork or a rice paddle.

03/04/2026

Fried Morels (Fried Wild Mushrooms)

Ingredients
• wild mushroom (the cone shaped mushrooms)
• butter (for frying, MUST be fried in butter, I like to use Land O Lakes for this)
• cracker (any saltine cracker)
• egg
• salt
• water

Instructions
Step 1. This is for the avid mushroom hunter!

Step 2. You must prepare the mushrooms first by washing them gently under cold water, slicing them lenghtwise into strips (the bigger the mushroom, the more slices you can get), then soak them overnight in salt water in the refrigerator.

Step 3. When you are ready to fry'em up: beat eggs in one bowl.

Step 4. Crush crackers in another bowl.

Step 5. Dip sliced mushrooms into egg.

Step 6. Then dip into crackers.

Step 7. If you wish, you can"double dip" by putting them back into egg and roll in crackers agian.

Step 8. Put them into the heated pan with butter already melted.

Step 9. Fry mushrooms until"crust" is golden brown or slightly darker, mushrooms must be turned to evenly cook both sides.

Step 10. Put on paper towl to drain and ENJOY!

03/01/2026

Brown Rice And Kale Salad

Ingredients
• 4 cups vegetable broth
• 2 cups brown rice
• 3 tablespoons butter
• ½ cup diced onion
• ½ cup diced celery
• ½ cup diced carrot
• ¼ cup chopped almonds
• ½ cup diced mushrooms
• salt to taste
• 2 cups chopped kale

Instructions
Step 1. Bring broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

Step 2. Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.

Step 3. Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.

02/28/2026

Caramel Apple Cheesecake

Ingredients
• 1 (21 ounce) can apple pie filling, divided
• 1 10 inch graham cracker crust
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves, plus
• 2 tablespoons chopped pecans

Instructions
Step 1. Preheat oven to 350.

Step 2. Reserve 3/4 cup apple pie filling.

Step 3. Spoon remaining filling into pie crust.

Step 4. Beat together cream cheese, sugar and vanilla until smooth.

Step 5. Add eggs and mix well.

Step 6. Pour over apple filling.

Step 7. Bake 35 minutes or until center is set.

Step 8. Cool to room temperature.

Step 9. Mix reserved apple filling and caramel topping in a small saucepan.

Step 10. Heat, about 1 minute.

Step 11. Arrange apple slices around outside edge of cheesecake.

Step 12. Spoon caramel sauce onto the cheesecake and spread evenly.

Step 13. Decorate with pecan halves around edge.

Step 14. Sprinkle with chopped pecans.

Step 15. Refrigerate until ready to serve.

02/27/2026

Copycat Sweetgreen Cauliflower Tahini Bowl

Ingredients
• 1/2 large red onion, peeled and thinly sliced into rounds
• 1/3 cup red wine vinegar
• 1 teaspoon granulated sugar
• kosher salt & freshly ground black pepper
• 1 large head cauliflower, cut into medium-sized florets (about 1.5 pounds)
• 1/4 cup olive oil, divided
• 2 tablespoons sumac, divided
• 1 tablespoon za'atar spice mix
• 1 (15 1/2 ounce) can garbanzo beans, drained and rinsed
• 2 large tomatoes, cored and cut into wedges
• 8 ounces greens (such as baby arugula, mesclun, and or or baby spinach)
• 1/2 cup lightly packed flat leaf parsley
• 3/4 cup mixed pitted olive
• 6 ounces feta, crumbled into large pieces
• 1 1/2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1/2 lemon zest
• 1/4 cup olive oil
• 1/2 cup whole milk Greek yogurt
• 1 grated garlic clove, small
• kosher salt & freshly ground black pepper

Instructions
For the Salad:
Step 1. Preheat oven to 425 degrees.

Step 2. Combine red onion, vinegar, sugar, and ½ teaspoon salt in a small bowl. Let sit at room temperature at least 30 minutes, or up to 2 days in advance, in the refrigerator. Drain before using.

Step 3. Place cauliflower on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Season generously with salt and pepper and toss to coat. Transfer to oven and roast until golden and crisp at the edges, shaking pan occasionally, about 40 minutes. Remove from oven, sprinkle with 1 tablespoon sumac, and toss to coat.

Step 4. Place garbanzo beans in a bowl and toss with remaining 2 tablespoons olive oil, remaining 1 tablespoon sumac, and zaatar. Season to taste with salt and pepper. Divide garbanzo beans, tomatoes, greens, parsley, olives, feta, and cauliflower among serving bowls. Serve with Lemon Tahini dressing.

For the Lemon Tahini Dressing:
Step 1. In a medium bowl, whisk to combine tahini and lemon juice. Add olive oil, whisking until smooth. Add yogurt, lemon zest, and garlic. Season to taste with salt and pepper. Dressing can be kept covered in the refrigerator for up to one week.

02/26/2026

Slow Cooker Bbq Chicken Thighs

Ingredients
• 9 Tyson Fresh Boneless, Skinless Chicken Thighs
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1½ cups barbecue sauce
• ¼ cup honey
• 2 teaspoons Creole mustard
• ¼ teaspoon Worcestershire sauce
• ¼ teaspoon hot pepper sauce

Instructions
Step 1. Season chicken with salt and pepper and place in a slow cooker.

Step 2. Combine remaining ingredients in a bowl and mix well. Pour mixture over chicken thighs and stir to coat.

Step 3. Cook on Low for approximately 5 hours or until internal temperature of the chicken reaches 180°F.

02/25/2026

Mango-jicama Salsa

Ingredients
• 1/2 cup ripe mango, diced
• 1/2 cup jicama, diced
• 1 roma tomato, diced
• 2 tablespoons lime juice, freshly-squeezed
• 2 tablespoons orange juice, freshly-squeezed
• 2 tablespoons cilantro, chopped
• 1/2-1 jalapeno, seeded and finely chopped
• salt

Instructions
Step 1. Mix all ingredients in a bowl and let sit in the refrigerator for a couple hours before serving. -Enjoy!

02/24/2026

Slightly Sinful Shortbread - Splenda

Ingredients
• 1 1/4 cups all-purpose flour
• 3/4 cup Splenda sugar substitute
• 1/4 cup rice flour
• 1 cup butter

Instructions
Step 1. Preheat oven to 350°.

Step 2. Mix together flour, Splenda and rice flour.

Step 3. Beat butter until smooth. Gradually add dry ingredients, beating until smooth.

Step 4. Press into a 8" square pan. Bake for 35 minutes or until golden around the edges.

Step 5. Score with a sharp knife into 20 pieces. Allow to cool.

Step 6. Store in the fridge -- if there are any left.

02/23/2026

Roasted-potato Fennel Soup

Ingredients
• 4 lbs red potatoes, unpeeled and quartered
• 1/4 cup olive oil
• 2 tablespoons olive oil
• 1 tablespoon minced garlic clove
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper
• 4 cups yellow onions
• 4 cups fennel bulbs, about 2 lb
• 3 quarts chicken stock or 3 quarts vegetable stock
• 1 cup heavy cream

Instructions
Step 1. Preheat oven to 400°F.

Step 2. In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.

Step 3. Saute the chopped onions and chopped fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes.

Step 4. Add the roasted potatoes (including scrapings from the pan) and the stock.

Step 5. Cover and bring to a boil.

Step 6. Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft.

Step 7. Add the heavy cream and allow the soup to cook slightly.

Step 8. Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill).

Step 9. Taste for salt and pepper.

Step 10. Reheat and serve hot.

02/22/2026

Pumpkin Pie Cookies

Ingredients
• cooking spray
• 1½ cups canned pumpkin
• ½ cup shortening
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Instructions
Step 1. Preheat oven to 350°F (175 degrees C). Grease 2 baking sheets with cooking spray.

Step 2. Mix pumpkin, shortening, and vanilla extract together thoroughly in a bowl. Stir flour, sugar, cinnamon, nutmeg, baking soda, and baking powder into the cookie dough.

Step 3. Drop tablespoonfuls of cookie dough 2 inches apart on the baking sheets.

Step 4. Bake in the preheated oven until golden, 12 to 14 minutes.

02/21/2026

Oatmeal Cinnamon Chips Cookies

Ingredients
• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/3 cup granulated sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 2 1/2 cups quick-cooking oats
• 1 2/3 cups cinnamon baking chips
• 3/4 cup raisins

Instructions
Step 1. Heat oven to 350°F

Step 2. Beat butter, brown sugar and granulated sugar until creamy.

Step 3. Add eggs and vanilla; beat well.

Step 4. Combine flour and baking soda; add to butter mixture, beat well.

Step 5. Stir in oats, cinnamon chips and raisins (batter will be stiff).

Step 6. Drop by heaping teaspoons onto ungreased cookie sheet.

Step 7. Bake 10-12 minutes or until lightly browned.

Step 8. Cool 1 minute; remove from cookie sheet and place on rack to cool compleetly makes about 4 dozen.

02/20/2026

Sesame Chicken Pasta Salad

Ingredients
• 1 (12 ounce) package radiatore pasta
• ¼ cup sesame seeds
• ¼ cup salad oil
• ¾ cup soy sauce
• ½ cup white wine vinegar
• 3½ tablespoons sugar
• 2 cups cubed, cooked chicken
• ½ cup chopped fresh parsley
• ½ cup coarsely chopped green onion
• 4 cups torn fresh spinach leaves

Instructions
Step 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 2. Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside.

Step 3. In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours.

Step 4. Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.

The Spooned Fork

03/06/2026

03/04/2026

03/01/2026

02/28/2026

02/27/2026

02/26/2026

02/25/2026

02/24/2026

02/23/2026

02/22/2026

02/21/2026

02/20/2026

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