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Forkful of Flavor, 5830 E 2nd Street, Ste 7000 #13500, Casper, WY (2026)

06/25/2024

S’mores Bars

Ingredients:

2 cups graham cracker crumbs
8-12 tablespoons butter, melted
1/2 cup powdered sugar
4 extra large Hershey bars (4.4 ounces each)
1 package mini marshmallows
Directions:

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with non-stick butter spray.

Prepare the crust: In a medium-sized bowl, mix the graham cracker crumbs, powdered sugar, and melted butter. Slowly add the butter and mix until the consistency is moist but not wet, and the mixture sticks together when pressed. If the mixture is too wet, add more graham cracker crumbs and powdered sugar.

Form the crust: Press the graham cracker mixture firmly into the bottom of the prepared baking pan, spreading it evenly across the bottom and slightly up the sides. Bake for 5-8 minutes until the edges begin to turn golden brown. Remove from the oven and let it cool.

Add the chocolate: Lay the Hershey bars on top of the cooled graham cracker crust, covering the entire surface as evenly as possible. Place the pan back in the oven for about 3 minutes, just until the chocolate begins to melt and gets shiny. Let it cool for 1-2 minutes.

Top with marshmallows: Pack the mini marshmallows tightly together on top of the melted chocolate. Turn your oven to the broil setting.

Broil the marshmallows: Place the pan under the broiler and watch carefully. The marshmallows will toast and turn golden brown in about 2 minutes. Keep a close eye to prevent them from burning.

Cool and cut: Let the bars cool completely. For easier cutting, place them in the refrigerator for a few minutes. Use a sharp knife warmed under hot water and dried to slice through the sticky marshmallows.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 192 kcal | Servings: 16 servings

06/25/2024

Jalapeño Popper Chicken Soup

Ingredients:

8 oz. bacon, cut into 1/2" pieces
1 medium onion, finely chopped (about 1 1/2 cups)
1 large green bell pepper, seeded and chopped (about 1 1/4 cups)
4 jalapeños, seeded and finely chopped, plus sliced jalapeños for serving
4 cloves garlic, minced
1 tsp. kosher salt, divided
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
2 cups whole milk
4 oz. cream cheese, cut into 1" pieces, room temperature
2 cups cooked shredded chicken breast
1 cup shredded cheddar cheese
Directions:

Cook the bacon: In a large pot over medium heat, cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Transfer the bacon to a plate, leaving about 1/4 cup of bacon fat in the pot.

Sauté the vegetables: Add the onion, bell pepper, chopped jalapeños, garlic, and 1/2 teaspoon of salt to the pot. Cook over medium heat, stirring, until softened, 5 to 6 minutes.

Create the base: Stir in the flour until it coats the vegetables and forms a paste that starts to stick to the bottom of the pot. Whisk in the chicken broth and milk until combined. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the liquid is reduced by about one-quarter and slightly thickened, about 10 minutes.

Incorporate the cream cheese: Stir in the cream cheese until fully melted, then add the shredded chicken and three-quarters of the cooked bacon. Cook, stirring, until the chicken and bacon are heated through, about 1 minute. Taste and season with the remaining 1/2 teaspoon of salt, if needed.

Serve: Divide the soup among bowls. Top with shredded cheddar, the remaining bacon, and sliced jalapeños as desired.

Prep Time: 15 minutes | Total Time: 40 minutes | Kcal: 450 kcal | Servings: 4 servings

06/25/2024

Easy Sausage, Peppers, and Onions

Ingredients:

2 tablespoons extra virgin olive oil
4 Italian sausage links (sweet, hot, or a mix of both)
1 large yellow onion, sliced into 1/4-inch half-moons
1 green bell pepper, sliced into 3-inch strips
1 red bell pepper, sliced into 3-inch strips
1 bell pepper of another color (yellow, orange, or purple), sliced into 3-inch strips
Salt, to taste
4 garlic cloves, sliced into slivers
1/2 cup Marsala or red wine (optional)
1 (15-ounce) can crushed tomatoes
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Directions:

Brown the sausages: Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. Turn the heat down if they sizzle and crackle too much. Cook for several minutes, turning occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.

Sauté the onions, peppers, and garlic: Increase the heat to high and add the onions and peppers. Toss to coat with the oil in the pan and sear them, stirring occasionally. Once the onions and peppers soften, sprinkle with salt. After achieving a good sear on the onions and peppers, add the garlic, and cook for one more minute.

Deglaze the pan with wine (optional): Add the Marsala or red wine if using. Scrape the bottom of the pan with a spatula or wooden spoon to release all browned bits. Let the wine cook down by half.

Simmer all the ingredients: Add the tomatoes, oregano, and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer, then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.

Serve: Serve over polenta, penne pasta, or on a hoagie roll. Sausage, peppers, and onions will keep for several days in the fridge.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Kcal: 402 kcal | Servings: 4 servings

06/25/2024

Cream Cheese and Bacon Stuffed Doritos Chicken

Ingredients:

7.5 oz chive and onion cream cheese
10.5 oz Campbell's condensed cream of bacon soup
1 cup shredded mozzarella cheese
1/2 cup real bacon bits
4 boneless, skinless chicken breasts
1 egg
1/2 cup crushed Doritos
Directions:

Preheat oven to 375°F.
Dump cream cheese and cream of bacon soup into a medium mixing bowl.
Use an electric mixer to cream the ingredients together until smooth.
Add the shredded mozzarella and bacon bits to the bowl. Stir well.
Slice the chicken breasts horizontally and open them up.
Spoon the cream cheese mixture onto the bottom halves of the chicken breasts.
Fold the top halves of chicken breasts back over the cream cheese mixture and place the chicken breasts into a greased 9 x 13 inch baking dish.
Crack egg into a small bowl and beat well.
Brush the beaten egg on the tops of the chicken breasts.
Sprinkle the crushed Doritos on top of the chicken breasts and press them down so that they stick to the egg.
Place the dish in the oven and bake the chicken breasts for 33 minutes or until chicken is cooked through.
Remove the dish from the oven and allow the chicken breasts to rest for a few minutes before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Kcal: 550 kcal | Servings: 4 servings

06/25/2024

New Orleans Muffuletta Sandwich with Olive Salad

Ingredients:

For the sandwich:

10 inch round Muffuletta bread loaf or substitute French or Focaccia bread
1/4 lb mozzarella cheese, sliced
1/4 lb provolone cheese, sliced
1/4 lb ham, sliced
1/4 lb salami, sliced
1/4 lb capicola or substitute mortadella, sliced
1/2 - 1 cup olive salad
(optional) 2-4 tbsp spicy brown mustard
For the olive salad:

1 gallon large pimento stuffed green olives, slightly crushed and well drained
1 quart jar pickled cauliflower, drained and sliced
2 small jars capers, drained
1 whole stalk celery, sliced diagonally
4 large carrots, peeled and thinly sliced diagonally
1 small jar celery seeds
1 small jar oregano
1 large head fresh garlic, peeled and minced
1 teaspoon freshly ground black pepper
1 jar pepperoncini, drained (small salad peppers) left whole
1 pound large Greek black olives
1 jar cocktail onions, drained
Directions:

For the sandwich:

Preheat oven to 350 degrees.
Split the bread loaf in half.
Spread olive salad on the inside of the top half.
Add all sliced meat on the bottom inside loaf.
Top with sliced cheese.
Optionally, you can add a few tablespoons of spicy brown mustard to the top loaf.
Place the top loaf on top of meat and cheese and place on a baking sheet.
Toast in the oven until golden and cheese is melted, about 10 minutes.
Cut into fourths and serve warm.
For the olive salad:

Combine all ingredients in a large bowl or pot and mix well.
Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil.
Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Kcal: 600 kcal | Servings: 4 servings

06/25/2024

Jalapeno Peach Chicken

Ingredients:

Peaches:

2 yellow peaches, pitted, sliced
Peach Glaze:

½ cup (160 g) peach preserves
1 tablespoon extra virgin olive oil
1 teaspoon soy sauce
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon garlic, minced
½ teaspoon kosher salt
⅛ teaspoon black pepper
⅛ teaspoon red pepper flakes
Chicken:

2 pounds boneless, skinless chicken thighs
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon chili powder
2 tablespoons extra virgin olive oil
1 medium jalapeno pepper, thinly sliced
Directions:

Peach Glaze: To a medium bowl, add the glaze ingredients. Mix until incorporated. Set aside.
Chicken: Pat chicken dry. In a small bowl, combine salt, black pepper, and chili powder. Apply the seasoning mixture to the chicken.
To a large nonstick skillet over medium heat, add oil. Once hot, add chicken thighs. Cook chicken for 5 minutes. Then, flip over the chicken, reduce heat to medium-low, and cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from heat. Transfer the chicken to a plate. Tent to keep warm.
To the same skillet and raising the heat back up to medium, add jalapeno peppers. Cook for 3 minutes. Then, add the peaches in with the jalapenos. Cook for an additional 3 minutes, or until the peaches have softened.
Pour peach glaze into the skillet with the peaches and jalapenos. Stir to make sure every jalapeno and peach is evenly coated in the peach glaze.
Add chicken back to the skillet. Spoon glaze over the top of the chicken and cook for 1-2 minutes, or until the chicken is hot again.
Serve warm.
Prep Time: 15 minutes | Cooking Time: 16 minutes | Total Time: 31 minutes | Kcal: 412 kcal | Servings: 6 servings

06/25/2024

Bok Choy and Mushroom Stir Fry

Ingredients:

Sauce:

2 tablespoons water
2 tablespoons soy sauce
1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
1 teaspoon sugar
1/4 teaspoon ground black pepper
1/2 teaspoon sesame oil
Slurry:

1 tablespoon cornstarch
2 tablespoons water
Stir-Fry:

1 lb (450 g) baby bok choy, cut to large bite-size pieces
Pinch of salt
2 1/2 tablespoons peanut oil
1 lb (450 g) brown mushrooms, halved (or quartered if the size is too big)
4 dried Chinese chili peppers
2 garlic cloves, minced
1 thumb ginger, minced
2 green onions, sliced
Directions:

Mix the sauce ingredients in a small bowl and set aside.
Add the slurry ingredients in a small bowl and stir to mix well.
Heat 1/4 cup water in a large skillet over medium high heat until hot. When the water starts to boil, add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy. Cover again and cook for another 30 seconds, until the baby bok choy has softened. Transfer the bok choy into a big platter.
Wipe the pan clean with paper towels and add 2 tablespoons of the oil, turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and there’s no juice left in the pan.
Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger, and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together.
Pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.
Prep Time: 15 minutes | Cooking Time: 8 minutes | Total Time: 23 minutes | Kcal: 151 kcal | Servings: 4 servings

06/25/2024

Taco Grilled Cheese Sandwich

Ingredients:
For The Taco Seasoning:

4 teaspoons chili powder
2 teaspoons ground cumin
½ teaspoon garlic powder
½ teaspoon smoked paprika or red paprika
½ teaspoon dried oregano
½ teaspoon seasoned salt
¼ teaspoon ground black pepper
For The Guacamole:

3 semi-soft avocados
¼ cup finely chopped red onion
¼ cup finely chopped cilantro
1½ limes, juiced
Salt to taste
For The Sandwiches:

1 loaf sliced sandwich bread (white, wheat, sourdough, etc.)
Prepared taco meat
Prepared guacamole
8 ounces sharp cheddar cheese, shredded
8 ounces Monterey Jack cheese, shredded
3 small tomatoes, thinly sliced
4 tablespoons soft butter
Sour cream and/or salsa for serving
Directions:

For the Taco Meat: Heat a large skillet over medium-high heat. Cook and crumble 1 pound of lean ground beef until no pink remains, then drain any fat. Add the prepared taco seasoning mix and 1/4-cup of water. Mix thoroughly and cook until most of the water has evaporated.
For the Guacamole: Slice open, seed, and scoop out the avocado halves into a small bowl. Add lime juice and mash with a fork. Stir in chopped onion, cilantro, and a good pinch of salt. Use immediately.
Assembling the Sandwiches: Heat a large skillet over low heat. Butter the slices of bread and start layering the sandwiches with buttered sides facing out. Start with about 1 ounce of cheddar cheese, top with about 1/4 cup of taco meat, then 1/4 cup of guacamole, layer a few tomato slices, and finish with 1 ounce of Monterey Jack cheese. Place the top piece of bread.
Grill the sandwiches on low heat for 4-5 minutes until golden brown, then flip and finish the other side for an additional 4-5 minutes. Serve with sour cream, salsa, and any extra guacamole for dipping.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 786 kcal | Servings: 6 sandwiches

06/25/2024

Tex Mex Enchiladas with Chili Gravy

Ingredients:

1 pound ground beef (80/20)
1/3 cup chopped white onion
3 Tablespoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1/2 teaspoon Mexican oregano (or regular oregano)
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon each sea salt and freshly cracked black pepper
1/4 cup all-purpose flour
2 cups chicken broth (or water or beef broth)
3-1/2 cups shredded cheddar or American cheese
8 corn tortillas
1/2 cup chopped white onion (for garnish)
Oil for heating tortillas
Directions:

Preheat oven to 400°F (200°C).
Brown the ground beef in a skillet over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
Stir in chili powder, cumin, oregano, garlic powder, salt, and pepper until the beef is well-coated with the seasonings.
Sprinkle flour over the beef mixture and stir to combine. Gradually add the chicken broth, stirring constantly. Bring to a boil, then reduce heat and simmer for about 20 minutes until the gravy thickens.
Heat a small amount of oil in a skillet over medium heat. Briefly heat each corn tortilla for about 30 seconds on each side until soft and pliable. Drain on paper towels.
Ladle about a half cup of the chili gravy into the bottom of a 9×13 pan.
Place about 1/4 cup of shredded cheese on the lower third of each corn tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with all tortillas.
Pour the remaining chili gravy over the enchiladas and sprinkle with 1 cup of shredded cheese.
Bake in the preheated oven for 20 minutes until the cheese is melted and the enchiladas are hot and bubbling.
Serve hot, garnished with chopped onions or cilantro.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 569 kcal | Servings: 4 servings

06/25/2024

Monte Cristo Sliders

Ingredients:

1 pkg Sweet Hawaiian Dinner Rolls (12-count each)
½ pound deli sliced smoked or honey ham
½ pound deli sliced smoked roasted turkey
½ pound Gruyère cheese or other quality Swiss cheese, grated
1 stick butter, melted
1 egg, beaten
1 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
Powdered sugar
Raspberry preserves
Directions:

Preheat oven to 325°F (163°C). Line a 9×13 baking dish with foil, ensuring it overlaps the sides to use as handles later. Spray with cooking spray.
Slice rolls horizontally as a unit without breaking them into individual rolls. Place the bottoms into the baking dish.
Layer the ham and turkey on top of the rolls, then cover with the grated cheese.
In a small bowl, whisk together the melted butter, beaten egg, Worcestershire sauce, Dijon mustard, and mayonnaise. Pour half of this mixture over the cheese.
Place the tops of the rolls back on, pressing down lightly. Pour the remaining mixture over the tops of the rolls, spreading evenly with a pastry brush.
Cover the dish with foil and bake for 25-30 minutes. If the tops begin to brown too much, place an additional sheet of foil loosely over the top.
Remove from oven and let cool for about 15 minutes. Using the foil handles, lift the sandwiches out onto a cutting board.
Cut the sandwiches into individual sliders with a large butcher knife. Dust generously with powdered sugar and serve with raspberry preserves on the side.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Cooling Time: 15 minutes | Total Time: 60 minutes | Kcal: 220 kcal | Servings: 12 sliders

06/25/2024

The BEST Chicken, Guacamole and Bean Tostadas

Ingredients:

6 tostada shells, store-bought or homemade*
2 medium ripe avocados
1 Tbsp fresh lime juice
1/4 tsp garlic powder, divided
Salt and freshly ground black pepper
1 (16 oz) can Rosarita Traditional Refried Beans
1 (10 oz) can Rotel Diced Tomatoes & Green Chilies Mild, drained
3/4 tsp ancho chili powder
1/2 tsp ground cumin
2 cups shredded iceberg or romaine lettuce
2 cups shredded rotisserie chicken or shredded cooked chicken breasts
1 cup shredded Mexican blend cheese
1 cup pico de gallo, homemade or store-bought**
6 Tbsp sour cream
Directions:

Using a fork, mash avocado with lime juice and 1/8 tsp garlic powder to a slightly chunky texture. Season with salt and pepper to taste.
In a small saucepan, mix together refried beans, drained canned tomatoes, chili powder, cumin, and remaining 1/8 tsp garlic powder. Season with salt and pepper to taste and cook over medium-low heat, stirring frequently until heated through.
To assemble tostadas, layer each tostada shell with guacamole (avocado mixture), bean mixture, lettuce, chicken, cheese, pico de gallo, and sour cream. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes | Kcal: 320 kcal | Servings: 6 servings

06/25/2024

Sweet and Spicy Honey Pepper Chicken

Ingredients:

For the Honey Pepper Chicken:

2 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup honey
1/4 cup soy sauce
1 tablespoon apple cider vinegar
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
For the Creamy Macaroni Cheese:

8 ounces macaroni pasta
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Chopped parsley for garnish
Directions:

Start by seasoning the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden and cooked through, approximately 6-7 minutes per side. Once done, remove the chicken from the skillet and set it aside.
In the same skillet, combine honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and ground cayenne pepper. Allow the mixture to simmer until slightly thickened, stirring occasionally, for about 2-3 minutes.
Slice the cooked chicken into strips and return them to the skillet with the honey pepper sauce. Coat the chicken evenly with the sauce and set it aside while you prepare the macaroni cheese.
Cook the macaroni pasta according to the package instructions, then drain and set it aside.
In a separate pot, melt butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Continue to cook, stirring constantly, until the sauce thickens, approximately 2-3 minutes.
Remove the pot from the heat and stir in the shredded cheddar and mozzarella cheese until melted and smooth. Season the sauce with salt and pepper to taste.
Combine the cooked pasta with the cheese sauce until well coated.
To serve, plate the creamy macaroni cheese and top it with the honey pepper chicken. Garnish with chopped parsley for a pop of freshness.
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Calories: 780 kcal per serving | Servings: 4 servings

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