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Gnocchi with SpinachIngredients:- 1 lb (450g) potato gnocchi (store-bought or homemade)- 3 cups fresh spinach, washed an...
02/28/2026

Gnocchi with Spinach

Ingredients:
- 1 lb (450g) potato gnocchi (store-bought or homemade)
- 3 cups fresh spinach, washed and roughly chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1/4 tsp nutmeg
- Salt and black pepper, to taste
- 1 tbsp unsalted butter
- 1 small onion, finely chopped
- 1/4 cup vegetable or chicken broth
- Optional: red pepper flakes, a pinch

Directions:
1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface (about 2-3 minutes). Use a slotted spoon to remove them and set aside.
2. In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in the broth and cook for 2 minutes, allowing it to reduce slightly.
5. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Lower the heat and stir in the heavy cream, Parmesan cheese, and nutmeg. Cook gently, stirring until the sauce thickens slightly.
7. Season the sauce with salt, black pepper, and red pepper flakes if using.
8. Add the cooked gnocchi to the skillet and toss gently to coat them evenly with the spinach cream sauce. Heat through for another 1-2 minutes.
9. Serve immediately, topped with extra Parmesan cheese.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: ~350 per serving | Servings: 4

Spicy Cajun Chicken PastaIngredients:- 2 boneless, skinless chicken breasts, sliced into strips- 2 tablespoons Cajun sea...
02/28/2026

Spicy Cajun Chicken Pasta

Ingredients:
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 red bell pepper, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 8 ounces penne pasta
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional, for extra spice)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions:
1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Toss the chicken strips with Cajun seasoning, salt, and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion and minced garlic until fragrant and translucent, about 2-3 minutes.
4. Add the sliced red bell pepper to the skillet and cook for an additional 3-4 minutes until slightly softened.
5. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing it to thicken slightly.
6. Stir in the grated Parmesan cheese and crushed red pepper flakes (if using). Adjust seasoning with salt and black pepper.
7. Return the cooked chicken and drained pasta to the skillet. Toss everything together until the pasta is well coated with the sauce and heated through, about 2 minutes.
8. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: ~550 per serving | Servings: 4

Air Fryer Chicken and Mozzarella WrapsIngredients:- 2 large flour tortillas (10-inch)- 1 cup cooked chicken breast, shre...
02/28/2026

Air Fryer Chicken and Mozzarella Wraps

Ingredients:
- 2 large flour tortillas (10-inch)
- 1 cup cooked chicken breast, shredded
- 1 cup shredded mozzarella cheese
- 1/2 cup marinara sauce
- 1/4 cup chopped fresh basil leaves
- 1/4 cup sliced black olives (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cooking spray

Directions:
1. In a medium bowl, combine the shredded chicken, garlic powder, Italian seasoning, salt, pepper, and half of the chopped basil. Mix well.
2. Lay the tortillas flat on a clean surface. Spread 1/4 cup marinara sauce evenly over each tortilla, leaving about 1 inch from the edges.
3. Divide the chicken mixture evenly between the tortillas, spreading it over the sauce.
4. Sprinkle the shredded mozzarella cheese evenly over the chicken layer, then add sliced olives if using.
5. Roll the tortillas tightly into wraps, tucking in the sides as you go to prevent filling from spilling out.
6. Lightly brush or spray the outside of each wrap with olive oil or cooking spray.
7. Preheat the air fryer to 370°F (188°C) for 3 minutes.
8. Place the wraps seam side down in the air fryer basket, making sure they don’t touch. Cook for 8-10 minutes until the tortilla is golden and crispy and the cheese inside has melted.
9. Remove from the air fryer, let cool for 2 minutes, then slice in half. Garnish with remaining fresh basil before serving.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: ~350 per serving | Servings: 2

Crispy Cheese Jalapeño BallsIngredients:- 8 oz cream cheese, softened- 1 cup shredded sharp cheddar cheese- 2 jalapeños,...
02/27/2026

Crispy Cheese Jalapeño Balls

Ingredients:
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 2 jalapeños, finely chopped (seeds removed for less heat)
- 1/2 cup cooked bacon bits
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil, for frying

Directions:
1. In a medium bowl, combine softened cream cheese, shredded cheddar, chopped jalapeños, bacon bits, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well blended.
2. Using your hands or a small ice cream scoop, form the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
3. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4. Roll each cheese ball first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs.
5. Place the breaded cheese balls back on the baking sheet and refrigerate for at least 30 minutes to firm up.
6. Heat about 2 inches of vegetable oil in a deep saucepan or fryer to 350°F (175°C).
7. Fry the jalapeño balls in batches for 2-3 minutes or until golden brown and crispy, turning occasionally to brown evenly.
8. Remove with a slotted spoon and drain on paper towels. Serve warm with your favorite dipping sauce.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: ~150 per serving | Servings: 12

02/20/2026

To everyone who misses their mom today…
May your heart be comforted, and may her love always live inside you. ❤️

Address

3350 Red Rock Street
Forney, TX
89146

Telephone

+12085552736

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