The Trim Kitchen, North Richland Hills, TX (2025)

03/06/2025

Super crispy and taste delicious! 🍞🥖🌰

Traditional Almond Biscotti

Ingredients
- 3 teaspoons almond extract
- 2 teaspoons baking powder
- 1/2 cup brown sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup sugar
- 2 cups whole almonds, toasted

Preparation

Preheat the oven to 350 degrees F.

In a large mixing bowl, whisk together flour, 1 cup sugar, brown sugar, baking powder, and salt.

Stir in almonds.

In a small bowl, whisk together eggs and almond extract; stir into flour mixture.

(Dough will appear very dry but will come together when kneaded).

If the dough will just not stick together, add water one tablespoon at a time until the dough just stays together.

The dough will be very sticky, so have your surface floured and baking sheet ready before you start to knead the dough.

Transfer dough to a floured work surface; knead until smooth.

Divide dough in half; shape into two logs, each about 1 inches high and 2 inches wide.

The logs will spread out a little, so keep this in mind.

Place on a parchment lined baking sheet (or silicone mats), and sprinkle with 1 extra teaspoon sugar.

Bake the logs until they are puffed and outside is firm (the tops may crack), about 30 minutes.

Transfer to a wire rack to cool completely, about 2 hours.

Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick.

Lay slices on two parchment-lined baking sheets.

Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total.

Cool completely before serving or storing.

Source: Foodista

03/04/2025

Classic, delicious dinner that every family should have 🍲😋🧀

Lasagna Silvia

Ingredients
- 1 medium sweet onion finely chopped
- 4 tablespoons virgin olive oil
- 8 ounces portabella mushroom sliced
- 2 tablespoons butter
- 16 ounces frozen spinach thawed and drained well
- 3 zucchini
- 30 ounces ricotta cheese
- 2 eggs
- 2 cups mozzarella cheese
- 1/2 cup grated parmesan
- 1 quart Pacific Natural Foods Organic creamy tomato soup

Preparation

Preheat the oven to 350F degrees.

Coat a 9X12 Lasagna pan with non-stick spray.

Drain ricotta cheese in a sieve while preparing onions and mushrooms.

On medium heat, saute onion in 2 tablespoons of virgin olive oil until translucent; about 10 minutes.

Transfer to a large mixing bowl.

In a large frying pan over medium/high heat saute portabella mushrooms in 2 tablespoons butter and 2 tablespoons olive oil until softened; about 5 minutes.

Add to the onions.

Beat the two eggs and mix with the ricotta cheese.

Mix the ricotta egg mixture into onions and mushrooms and then the well drained spinach.

Thinly slice 3 zucchini lengthwise to create noodles.

Cover the bottom of the lasagna pan with 1/4th of the Pacific Natural Foods Organic Creamy Tomato Soup.

Place a layer of zucchini noodles in the lasagna pan, slightly overlapping them.

Spread 1/3 of the ricotta, mushroom, spinach mixture across the zucchini.

Sprinkle 1/4 of the mozzarella cheese.

Repeat the layers two more times.

Top with the tomato soup and sprinkle the last of the mozzarella across the lasagna.

Finish by topping the lasagna with the parmesan cheese.

Coat aluminum foil with non-stick spray and cover the lasagna to keep the cheese from getting too dark.

Bake for 1 hour, then uncover and bake for 15 minutes more.

Let lasagna rest for 15 to 20 minutes prior to serving.

Source: Foodista

03/01/2025

Delightfully fresh and fragrant treat! 📅🥜🍮

Cherry, Date & Nut Muffins

Ingredients
- 2 cups of white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons Splenda sweetener, granulated
- 1 1/2 cups of milk
- 1 egg, beaten
- 3 tablespoons canola oil
- 1/2 cup dates, chopped
- 1/2 cup walnuts, chopped
- 1/2 cup fresh cherries, pitted and chopped, or 1 (12- ounce) package

Preparation

Preheat the oven to 425F degrees.

In a deep mixing bowl, mix milk, egg, and oil.

In a separate bowl add in the dry ingredients: flour, baking powder, salt, and sugar.

Add the dry ingredients to the wet ingredients all at once. Stir until dry ingredients are moist but not smooth.

Mix in the dates and walnuts.

Fold in the cherries.

Fill the greased muffin pan 2/3 full.

Bake at 425F degrees for 25 minutes.

Let the muffins cool for 5 minutes, then remove them from the muffin pan and finish cooling on a baking rack.

Source: Foodista

02/26/2025

Beautiful lovely fresh dish! 🥬🌿🧅

Kale With Red Onion

Ingredients
- 1 large bunch of kale, washed and trimmed, chopped into bite sized pieces
- 1/2 red onion, sliced thinly
- 1 Tbsp olive oil
- 2 cloves garlic, minced

Preparation

In a cast iron pan, over medium low heat, heat olive oil, garlic and onion until vegetables are soft.

Add washed, chopped kale (keeping water clinging to leaves to create steam).

Cover immediately and allow to steam for 3-5 minutes.

Remove cover, stir and turn off heat.

Serve with balsamic vinegar.

Source: Foodista

02/25/2025

One of the best comfort food of all times! Great for any meals! 🍅🍝🤩

Fennel-tomato Linguine

Ingredients
- 2 large fennel bulbs, stalks removed, cut into thin wedges (about 16)
- 1 1/2 teaspoons crushed fennel seed (you get the most flavor if you buy them whole and crush them yourself)
- 4 cloves garlic, minced
- 8 ounces turkey Italian sausage, casing removed
- 2 jalapeno peppers, seeds and stems removed, minced
- 2 tablespoons lemon juice
- 1 pound whole wheat linguine
- 2 teaspoons olive oil, divided
- 1 tablespoon fresh oregano, chopped
- 1 cup grated Parmesan
- 4 tablespoons Italian parsley, chopped, divided
- 2 cups reduced sodium chicken broth

Preparation

In a large skillet, saute and break up Italian sausage in 1 teaspoon olive oil over medium-high heat until browned.

Using a slotted spoon, transfer to a paper towel and set aside.

In the same skillet, add garlic and jalapeno, saute for about 1 minute.

Add fennel and saute until it begins to brown, about 5 minutes.

Add broth, tomatoes, lemon juice, oregano and half the parsley.

Bring to a boil, reduce heat to low, cover and let simmer until the fennel is tender, about 20 minutes.

Meanwhile, prepare pasta according to package directions.

Two minutes before al dente, remove from heat and strain, but do not rinse, set aside.

When the fennel is tender, pour mixture into pasta pot, add pasta and sausage and continue to cook until linguine is al dente and has soaked up much of the sauce, about 2 to 3 minutes.

Plate pasta and top with cheese and remaining parsley.

Source: Foodista

02/23/2025

Simple soup with lovely fresh flavor and is great served either hot or chilled 🥣🫒🍋

Minted Pea & Spinach Soup

Ingredients
- 1 cube chicken stock
- 1/4 cup cream
- 2 teaspoons dried mint
- 1/4 cup milk
- 500 grams (1 lb) frozen peas
- 2 mediums potatoes, diced
- salt & pepper to taste
- 250 grams (½ pound) fresh spinach, chopped
- 2 tablespoons sugar
- 1 cup water (add more or less, depending on how thick you like your soup)
- 2 tablespoons yogurt

Preparation

Place potatoes in a medium sized pot with a little bit of water and some salt and pepper.

Place the lid on and cook for 20 minutes until almost soft.

Add peas and cook for a further 5 minutes until potatoes are soft and cooked through.

Add spinach and cook for a further 3 -5 minutes, until wilted.

Take off the heat and let cool for a few minutes, then blend to a puree with an immersion blender.

Place the pot back on the stovetop, adding cream, milk, water and chicken stock.

Re-heat for a few minutes until piping-hot.

Add yogurt, mint, sugar, salt and pepper to taste and stir through.

Serve immediately, scattered with some crispy croutons or bacon bits, fry them up in thin slices with a bit of sweet chili sauce and use as topper.

Source: Foodista

02/22/2025

Wonderfully moist buttermilk cake spiked with tons of orange flavor! 🍊🍫🍰

Orange Choco Chip Cake

Ingredients
- 125g all purpose flour
- 1 teaspoon baking powder
- 125g butter/ margarine
- 150 – 200g dark chocolate chips
- 4 eggs
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 125g caster sugar
- 1 teaspoon vanilla

Preparation

Preheat the oven at 180C and line a 8 inch round cake pan with a parchment paper

Sieve the flour with baking powder and keep aside

Cream together butter and sugar with the grated orange zest in a bowl

Add the eggs one at a time and beat well

Add the vanilla and orange juice to the mixture and beat for few seconds

Next fold in the flour

Lastly add the chocolate chips and fold the mixture twice.

Spoon the cake mixture to the prepared 8 inch round pan

Bake for 20- 25 minutes , or until a cake tester inserted comes out clean.

Serve it warm or cold with tea / coffee.

Source: Foodista

02/20/2025

Extra soft & crusty delicious pastry, perfect pair with coffee or tea! 🥩🍞🥯

Kaiser Rolls

Ingredients
- 3 cups unbleached A/P flour
- teaspoon instant yeast
- teaspoon sugar
- teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter
- cup water

Preparation

In a large bowl, or the bowl of the electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl.

Knead the dough for 5 minutes, then allow it to rest for 10 minutes, which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.

Knead the dough for an additional 5 minutes, or until it's smooth and supple. The dough should be quite stiff, but not at all "gnarly"; adjust its consistency with additional flour or water, as necessary.

Transfer the dough to a lightly greased bowl or dough rising bucket, cover the bowl or bucket, and allow the dough to rise till it's noticeably puffy, about 1 hour.

Source: Foodista

02/05/2025

All the flavour, all the crunch, healthier and far easier! 🐔🧀🍞🐖

Easy Chicken Cordon Bleu

Ingredients
- 4 pieces chicken breast, boneless and skinless
- 4 pieces ham
- 4 slices cheddar cheese, (and I sliced it into sticks)
- 1/4 teaspoon salt
- 1/8 teaspoon ground peppercorn
- 1/2 cup bread crumbs- add 1/8 tsp paprika and 1/8 tsp salt
- 1/2 cup flour
- 1 large egg, beaten
- 8 smalls butter, cubed into pieces (optional)

Preparation

Preheat the oven to 180C.

Gently pound the chicken breast into 1/4 thickness using a meat mallet.

Season the chicken meat - sprinkle salt and ground pepper on both sides.

Place 1 ham and 2 cheese sticks on top of each breast (but I prefer putting on another 2 cheese sticks! I love cheese!)

Roll up each breast and secure with a toothpick.

Dredge in flour.

Then brush with beaten eggs.

Then finally roll in breadcrumbs mixture.

Brush the baking pan with olive oil, then place the chicken rolls.

Bake for about 20 minutes.

Then layer each roll with butter cubes.

Let the butter melt on its top, the roll will absorb its flavor and will give a really nice smell.

Bake for another 15 minutes.

You may serve this with your favorite sauce.

Source: Foodista

01/29/2025

Filling is like creamy pudding and is crowned with golden peaks of meringue! 🧈🥧😋

Butterscotch Pie

Ingredients
- 1 sleeve of graham crackers (about 1 1/2 cups)
- 5 tablespoons salted butter, melted
- 1/4 cup sugar
- 3 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar or ½ cup packed golden brown sugar + 1 teaspoon
- 1 cup heavy cream
- 1 cup 2 percent milk
- 1/4 teaspoon salt plus a pinch more
- 1/4 cup cornstarch
- 1/4 cup water
- 1 teaspoon vanilla
- 2 teaspoons scotch whiskey (optional)
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla

Preparation

First, the crust; place the graham crackers in a Ziploc bag, and with a rolling pin, crush them

In a medium bowl, mix the graham cracker crumbs with the sugar.

Add the melted butter, and mix well.

Press the graham cracker mixture into a pie plate, and refrigerate for about a half hour.

For the filling; melt the butter in a medium saucepan over low heat.

Stir in the brown sugar (and molasses, if you're using it). Keep the heat low, and stir until the brown sugar is all melted and bubbly.

Add 1/2 cup of the heavy cream, and stir until the brown sugar and butter are dissolved.

Stir in the remaining 1/2 cup of the heavy cream, all of the milk, and the salt.

Remove from heat, and let cool until lukewarm.

Mix together the cornstarch and water, and pour it into the pudding mixture.

Reheat over medium high heat, stirring constantly, until the mixture starts to thicken. It'll thicken fast with all that corn starch!

Turn heat to low, and continue to stir vigorously while keeping it at a good simmer for about a minute.

Remove from heat, and stir in the whiskey and vanilla.

Pour the pudding mixture into the chilled pie crust.

Cover with plastic wrap and chill for at least two hours.

For the topping; whip the 1 1/2 cups chilled heavy whipping cream with the wire whisk attachment on the stand mixer.

Add the sugar and vanilla to the cream while it's whipping. It's ready when soft peaks form.

Remove the pie from the fridge and take off the plastic wrap.

Pile on the whipping cream.

Garnish with a little shaved chocolate.

Source: Foodista

01/27/2025

Unbelievably easy to make, delicious and healthy! 🥩🍞🥯

Vietnamese Spring Rolls

Ingredients
- some bean sprouts
- carrots (finely julienned)
- 2 red birdseye chillies, sliced
- 3 tablespoons fish sauce
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 4 rice wrappers
- 30 grams rice vermicelli
- 3 tablespoons rice vinegar
- 2 tablespoons caster sugar
- some Thai basil
- 12 tiger prawns (peeled, deveined)

Preparation

Soak the rice vermicelli in warm water until they turn soft, then drain them.

Fill a bowl with warm water.

Dip one wrapper at a time into the water for about 1-2 seconds to soften.

Lay the wrapper on a dry chopping board or dinner plate.

The rice paper should become pliable within seconds.

In a row across the center, put 3 prawns, some vermicelli, carrots, bean sprouts, and a few leaves of basil.

Leaving about 4-5cm on each side.

Fold the sides inward, then start to roll tightly and firmly from the end that is near to you into a cylinder, enclosing the filling completely.

Repeat with the remaining ingredients.

For the dipping sauce, mix all the ingredients and stir well until the sugar dissolves.

Then, put in chopped coriander.

Serve spring rolls with dipping sauce.

Source: Foodista

01/25/2025

Perfect balance between filler and crawfish with soft breadcrumbs! 🐟🍰😋

Crawfish Cake Sliders

Ingredients
- 2 tablespoons plus 1 teaspoon oil
- 1 cup shelled crawfish tails
- 2 tablespoons each chopped onion, red pepper and celery
- 1/2 teaspoon chopped garlic
- Creole spice
- 1 egg
- 1/2 cup bread crumbs
- 8 slider buns
- Tartar sauce

Preparation

In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery and cook until tender, about 2-3 minutes.

Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Creole spice (or to taste).

Transfer to a mixing bowl and set aside to cool.

Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice.

Form into 8 equal patties and flatten to 3/4-inch thick.

Heat remaining oil in a saute pan and cook cakes on both sides until brown and crispy.

Serve with a dollop of tartar sauce.

Source: Foodista

01/24/2025

A silky smooth, creamy, thick and cozy soup! 🧈🥦🥣🧀

Light Cream Of Broccoli Soup With Cheddar Cheese

Ingredients
- 1 package broccoli slaw
- 1 clove garlic, chopped
- 1 tablespoon lemon juice
- 1 cup low fat buttermilk
- 1 cup low fat cheddar cheese, shredded
- 1 quart low sodium free range chicken broth
- 1 small onion chopped
- 4 tablespoons parsley, minced
- 1 cup spinach
- 1 tablespoon thyme, minced
- 1 cup water
- 2 large Yukon gold potatoes cut into 1" pieces

Preparation

Combine all ingredients except cheddar cheese, buttermilk and parsley in a large dutch oven, and simmer over medium heat for 1 hour until vegetables are tender.

Using an immersion blender, or a blender, puree soup until creamy.

If using a blender, be sure to puree in batches with care to keep soup from exploding from your blender.

Add cheese and buttermilk and blend well.

Top with parsley and a sprinkle of cheddar cheese.

Source: Foodista

01/23/2025

A different twist on everyday meatloaf! Enjoy! 🍞🥩😋

Italian-style Meatloaf

Ingredients
- 2 pounds lean beef round
- 16 ounces can tomatoes
- 1 clove garlic, minced
- 1 tsp garlic powder
- 2 onions, chopped
- 2 teaspoons dried oregano
- 1 teaspoon salt

Preparation

Drain tomatoes, reserving liquid.

Chop tomatoes; mix thoroughly with the ground beef round and remaining ingredients.

Shape into a loaf.

Place on rack in baking pan.

Bake at 350F for one hour, basting frequently with reserved tomato juice.

Source: Foodista

01/21/2025

Incredibly sweet and sooo refreshing! 🥭🍍🫐🥤

Delicious Mango Pineapple Smoothie

Ingredients
- coconut flakes
- 1/2 cup frozen mango
- 1 maraschino cherry
- 1/2 cup milk
- 1/2 cup frozen pineapple
- 1/2 cup vanilla Greek yogurt

Preparation

Combine all ingredients in a large blender and blend until smooth.

Top with a cherry and coconut flakes before serving.

Serve immediately and enjoy!

Source: Pink When

01/19/2025

Wonderful recipe, the flavors are totally irresistible! 🥓🍞🥬

Savory Radicchio And Prosciutto Crostini Topped With Sweet Syrupy Sapa

Ingredients
- toasty bread
- clove of garlic
- 1-2 glugs of olive oil
- 2-3 slices of pancetta, prosciutto, bacon, speck - whatever fatty component you want.
- head of radicchio
- salt & pepper
- optional - few slices of soft cheese - we use sheep's milk (pecorino)
- spoonful of sapa - grape must or if unavailable, you can you balsamic vinegar with a tiny bit of honey

Preparation

In a pan, heat the olive oil on low heat, add in the clove of garlic.

Cook until lightly brown on all sides.

Turn up the heat, rough chop your head of radicchio, remove the core and cook down for a couple of minutes until the radicchio wilts.

Turn the heat down, chop up your prosciutto or bacon and add to the pan.

You want to render the fat of this slowly - if you have the heat too high, the pork will crisp up & become chewy - you don't want this with the soft radicchio.

Allow to cook until most of the moisture in the pan has cooked out.

The radicchio & pork should still be soft.

Season with salt & pepper.

Remove the clove of garlic and drizzle over the sapa or balsamic & honey mixture.

Check your seasonings.

Toast the bread, top with a slice of pecorino then a spoonful of the mixture and serve immediately.

Goes great with a glass of red wine.

Source: Foodista

01/18/2025

Packed with delicious tastes and oozing with flavorful sauce! 🧀🥒🅰️🫑

Penne And Zucchini Tossed With A Spicy Shiraz Sauce

Ingredients
- minced basil
- 1 tbsp butter
- 10 cherry tomatoes
- 250g cooked penne
- 1 tsp of dried thyme
- 3 cloves garlic
- 1/2 large onion, chopped coarsely
- 1 tsp red pepper flakes
- salt and pepper to taste
- 1 cup of Shiraz wine
- 1 tbsp tomato paste
- 1 tbsp vegetable oil
- 1 large zucchini

Preparation

Cut the zucchini in half-moons, the onion in slices and the cherry tomatoes in half.

On a large skillet, warm up the butter and vegetable oil, add the onion and cook it until slightly softened.

The zucchini goes in, along with the minced garlic, dried thyme, red pepper flakes, salt and pepper.

Once the zucchini is cooked but still crisp, add the tomato paste and the wine.

Let it boil and reduce until it thickens.

Toss in the cooked penne, cherry tomatoes and a bit of pasta water (to help the sauce bind) and top with minced basil.

Source: Foodista

01/16/2025

Vibrant flavors with pretty delicious ingredients! 🌾🥬🥗

Stuffed Delicata Squash With Barley Salad

Ingredients
- 1 small apple
- 1 small carrot
- 2 delicata squash
- dried cranberries
- 2 green onions
- olive oil
- parsley
- 1/3 cup pearl barley
- pine nuts
- salt and pepper

Preparation

Preheat the oven to 350F.

Cut the squashes lengthwise and seed them.

Brush the squash with olive oil and season with salt and pepper.

Place the squash cut side down on a baking sheet and roast for about 45 minutes.

Meanwhile, in a small saucepan, heat a little olive oil and fry the barley for 2-3 minutes.

Add 2/3 cup water, salt and pepper.

Cover and cook over low heat until all the water is absorbed and the grains are tender.

Leave it to cool slightly in the pan.

Toast the pine nuts, dice the carrot and apple, chop onion and parsley and mix them all.

Add your favorite dressing and toss well.

Add the cooled barley to the salad and mix.

When the squashes are cooked, fill them with barley salad.

Source: Foodista

The Trim Kitchen