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The Hearty Kitchen

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04/07/2026

Huevos A La Mexicana

Ingredients:
- 4 eggs
- 1 medium sized tomatoes, washed and diced
- 1/4 onion, finely chopped
- 1 -2 serrano pepper, chopped
- 1 tablespoon butter
- 1 tablespoon oil
- salt

Preparation:
1. Melt the butter with the oil in a deep skillet, add the onion and the peppers and sauté until the onion is translucent.
2. Add the tomato and the eggs, stirring constantly to prevent sticking until the eggs are done.
3. Season to taste with salt.

04/06/2026

Vegetable Bean Soup

Ingredients:
- 1/2 cup chopped onion
- 1/2 cup sliced celery
- 1/2 cup sliced carrot
- 1/2 teaspoon minced garlic
- 1 tablespoon olive oil
- 2 cups water
- 1 (15 1/2 ounce) can great northern beans, rinsed and drained
- 3/4 cup chicken broth
- 3/4 cup stewed tomatoes
- 1/2 cup cubed peeled potato
- 1/2 cup frozen cut green beans
- 1 bay leaf
- 1/2 teaspoon salt (optional)
- 1/3 teaspoon pepper

Preparation:
1. In a large saucepan, sauté onion, celery, carrot and garlic until tender.
2. Stir in remaining ingredients.
3. Bring to a boil.
4. Reduce heat; simmer uncovered for 15 minutes or until heated through and potatoes are tender.
5. Discard bay leaf.

04/05/2026

Shrimp Fried Rice

Ingredients:
- 3 cups cooked white rice (refrigerated for at least a few hours, so it's crumbly)
- 6 fresh garlic cloves, peeled & diced
- 3 lbs cooked shrimp (tails off)
- 1 cup green peas
- 1 cup carrot, diced
- 3 green onions, chopped
- 2 medium eggs
- 1/2 teaspoon garlic powder
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- pepper

Preparation:
1. Cook white rice and refrigerate for at least a few hours (until dry & crumbly).
2. Saute garlic and green onions in oil, until fragrant.
3. Add cooked white rice.
4. Saute soy sauce and garlic powder with rice.
5. Push rice aside and scramble eggs (same pan).
6. Mix in rice with scrambled eggs, until egg shreds form.
7. Add carrots and green peas.
8. Add shrimp.
9. Saute all ingredients.
10. Add pepper to taste.

03/31/2026

Shrimp Casserole -- Southern Living

Ingredients:
- 1 1/2 cups uncooked long-grain rice
- 1 1/2 lbs medium shrimp, raw, peeled and deveined
- 1/2 cup butter
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 celery ribs, chopped
- 2 garlic cloves, minced
- 4 green onions, chopped
- 2 (10 3/4 ounce) cans cream of shrimp soup, undiluted
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 cup cheddar cheese, shredded
- 1/4 cup fine dry breadcrumb

Preparation:
1. Prepare rice according to package directions.
2. Preheat oven to 350°F.
3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender.
4. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink, taking care not to overcook the shrimp.
5. Combine shrimp mixture and rice.
6. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
7. Bake for 25 minutes or until cheese is melted.
8. ENJOY! I like to serve this with french bread warm from the bread machine!

03/30/2026

Alice Pike's Famous Brownies

Ingredients:
- 1/2 cup butter, plus
- 2 tablespoons butter
- 1 cup sugar
- 5 1/2 tablespoons cocoa powder
- 2 eggs
- 1 teaspoon vanilla
- 7/8 cup flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup soft butter
- 3 cups icing sugar (divided)
- 1/3 cup cocoa powder
- 2 teaspoons vanilla
- 3 -4 tablespoons milk (divided)

Preparation:
For Brownies:
1. In mixing bowl or food processor blend well, butter, sugar, cocoa, eggs and vanilla.
2. Combine flour, baking powder and salt.
3. Add to cocoa mix.
4. Bake in greased 8x8 square pan for 20-25 min at 350.
5. Make them gooey-moist by taking them out just after the middle has puffed up or risen (which is the only way!) Leaving them in longer will give you a cake-like brownie.
6. Meanwhile make icing.
7. Allow to cool before icing or you can dust with icing sugar (shaken through a sieve).
8. They are even good naked.

For Chocolate Butter Icing:
1. Cream butter with cocoa and 2 cups of icing sugar.
2. Beat in 2 tsp vanilla, 2 TBSP milk and 1 cup of icing sugar.
3. If needed, gradually add 1-2 TBSP milk until desired spreading consistency.
4. Makes enough icing for 2 batches of brownies.
5. Will keep in the fridge for a week.

03/29/2026

Crispy Shrimp And Potatoes With Barbecue Ranch

Ingredients:
- 1/4 cup Hidden Valley Original Ranch Dressing
- 1 tablespoon mayonnaise
- 2 tablespoons barbecue sauce (any variety)
- 1 cup canola oil
- 1 lb medium shrimp, raw, shelled and de-veined
- 1 cup panko breadcrumbs
- 1 tablespoon lemon zest (from one lemon)
- 1 teaspoon salt, divided
- 1/2 teaspoon fresh ground black pepper
- 4 red potatoes, cut into disks
- 2 long hot peppers, thinly sliced into rounds
- 2 tablespoons chives, minced

Preparation:
1. In a small bowl combine Hidden Valley Ranch dressing, mayonnaise, and barbecue sauce. Stir to combine and set aside.
2. In a medium saucepan, heat canola oil over medium high heat.
3. In another bowl combine panko breadcrumbs, lemon zest, 1/2 tsp salt and pepper. Toss shrimp in breadcrumb mixture until thoroughly coated.
4. Test cooking oil by dropping a few breadcrumbs in the oil - they should sizzle without browning immediately.
5. Place potato slices in oil and cook until golden brown, about 3 minutes. Remove with slotted spoon to a paper towel-lined plate.
6. Working in 2 or 3 batches, cook shrimp and long hot pepper slices together until shrimp turn pink and coating is golden brown, about 2 minutes each batch. Remove with slotted spoon to same paper towel-lined plate as potatoes and allow to drain. Sprinkle with remaining 1/2 tsp of salt.
7. Place shrimp, potatoes, and peppers in a bowl and toss with barbecue ranch sauce until thoroughly coated. Transfer to a plate and garnish with minced chives. Serve immediately.

03/28/2026

Tapenade (Barefoot Contessa) - Ina Garten

Ingredients:
- 1/2 lb good black olives, such as kalamata, pitted and diced
- 3 tablespoons capers, drained
- 8 anchovy fillets
- 1 garlic clove, minced
- 1/2 cup good quality olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon minced fresh thyme leave
- 1 tablespoon chopped fresh parsley leaves
- 1 baguette, sliced and toasted

Preparation:
1. Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times.
2. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
3. Serve on toasts.

03/27/2026

Cheesy Scalloped Potatoes & Ham

Ingredients:
- 6 russet potatoes
- 1 medium onion
- 1 lb cooked ham steak
- 4 cups sharp cheddar cheese
- 1 (10 1/2 ounce) can cream of celery soup
- 10 1/2 ounces milk (Just use the empty can of cream of celery)
- 2 teaspoons seasoning salt
- 1 cooking spray (for spraying the pan)
- 2 tablespoons butter
- 1 sheet aluminum foil

Preparation:
1. Go ahead and prep by preheating the oven to 400°F & spray your glass casserole Dish with cooking Spray.
2. Dice your Onion into finely Chopped pieces and your ham into bite sized bits.
3. Using either a knife or Mandolin slice your potatoes into thin slices (I Leave the skin on, but you can peal it if you choose).
4. Mix the cream of Celery, Milk, and Seasoned salt together.
5. To start the layering process start by spreading a thin layer of the cream of celery milk mixture in the bottom of the dish, then a simple layer of Potatoes. Then add a layer of Onion, then Ham, then Cheese, and finish with a layer of cream of celery milk mixture.
6. Keep layering in that order till you are out of ingredients or the dish is full.
7. Then take your butter and chop into small bits and spread about the top of the dish and cover with Aluminum Foil.
8. Bake for an Hour and 20 minutes, then remove the foil and continue baking for the last 10 minutes, or longer depending on how much you would like it browned.
9. The next step is the keep yourself from eating the whole dish yourself because it's going to taste amazing. Good luck with your cheesy adventure!

03/26/2026

Red Couscous

Ingredients:
- 1/8 teaspoon extra virgin olive oil
- 1/8 cup red onion, diced
- 1/2 cup couscous, grande
- 1/4 cup unsweetened apple juice
- 3/4 cup beet juice (or any other vibrantly-colored vegetable juice easily found at your grocery store if you don't have)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon sea salt
- 1 dash white pepper

Preparation:
1. Saute the onion in olive oil until it begins to soften, about two minutes; add the couscous, apple juice, beet juice and seasonings; mix well and bring to a boil.
2. Reduce the heat to a low simmer and cover the pot; steam for about 30-35 minutes or until the liquid is absorbed and the couscous is a bright red.

03/25/2026

Creamy Jalapeno Dipping Sauce

Ingredients:
- 1/2 cup light sour cream
- 1/4 Tabasco jalapeno sauce
- 1/4 cup parsley, freshly chopped
- 1 tablespoon white wine
- 1 dash Worcestershire sauce

Preparation:
1. In a small bowl, combine all ingredients.
2. Stir until smooth.
3. Serve with spicy wings or other favorite appetizer as a dip.

03/24/2026

"Avocado, Cream Cheese, And Egg Burrito"

Ingredients:
- 1 avocado, peeled and pitted
- 2 tablespoons cream cheese, softened
- 2 flour tortillas
- 1 teaspoon vegetable oil, or as needed
- 3 eggs
- salt and ground black pepper to taste

Preparation:
1. Beat avocado and cream cheese together in a bowl until smooth; spread onto tortillas.
2. Heat oil in skillet over medium heat; cook and stir eggs in the hot oil until scrambled and set, about 5 minutes. Transfer eggs to tortillas; season with salt and pepper. Roll tortillas around eggs and place in the hot skillet until tortillas are crisp, about 5 minutes.

03/23/2026

Chicken With Mushrooms

Ingredients:
- 3 cups sliced mushrooms
- 4 skinless, boneless chicken breast halves
- 2 eggs, beaten
- 1 cup seasoned bread crumbs
- 2 tablespoons butter
- 6 ounces mozzarella cheese, sliced
- ¾ cup chicken broth

Preparation:
1. Preheat oven to 350°F (175 degrees C).
2. Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
4. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

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