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The Hearty Kitchen, Fort Worth, TX (2025)

08/19/2025

Chewy Pistachio Pretzel Chocolate Chip Cookies

Ingredients
- 1 cup unsalted butter
- ¼ cup granulated sugar
- 1 ¼ cups brown sugar
- 2 ¼ cups AP flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons ground coffee
- 1 cup semisweet chocolate chips
- 1 cup chopped pretzels
- 2 ounces chopped dark chocolate
- ½ cup salted and chopped pistachios
- 1 egg
- 1 egg yolk
- 2 tablespoons whole milk
- 1 ½ teaspoons vanilla extract

Preparation

Melt butter in a medium saucepan over low heat.

In a medium bowl, sift the flour, salt, baking soda, and ground coffee.

In another bowl, mix the chocolate chips, pretzels, dark chocolate, and pistachios.

Pour the butter into the work bowl of a standing mixer or a large mixing bowl.

Add the granulated sugar and brown sugar, then cream on medium speed (will take a few minutes).

Add the egg, egg yolk, milk, and vanilla extract.

Mix them until everything is well combined. Slowly add the flour mixture. Once that has been incorporated, add stir in the chocolate chip and pretzel mixture.

Chill the dough for at least an hour.

Heat oven to 375F degrees.

Scoop the dough out in about cup-size portions.

Bake for about 12 minutes, or until golden brown.

Cool on wire racks.

Source: Foodista

08/14/2025

Mushroom Stuffed Pork Sirloin

Ingredients
- 50 grams black trumpets mushrooms, sliced
- 100 grams oyster mushrooms, sliced
- 2 tablespoons olive oil
- 3 garlic cloves, sliced
- fresh or dried thyme
- sea salt
- black pepper
- 2 slices of bacon
- 1/2 cup beef stock
- 1 teaspoon white vinegar
- cup homemade bread crumbs
- 1 pork sirloin (500 g)

Preparation

In a saucepan, heat olive oil over medium heat.

Put the mushrooms, garlic, thyme, sea salt and pepper into the pan and fry lightly.

When the mushrooms have begun to shrink, pull them off the heat and put them into a large bowl.

Place 2 slices of bacon into the pan and fry until medium crisp.

Remove the bacon, cool slightly and tear into small pieces, placing the pieces in with the mushrooms.

Return the mushrooms and bacon to the pan.

Add the beef stock and vinegar to the mixture and bring to a boil.

As soon as it boils, reduce heat and simmer until dry for about 15 minutes.

Remove from heat and cool down.

Add the breadcrumbs to the mushroom mixture, mix and combine.

Take the pork sirloin and place on a large cutting board.

Cut along the longer edge of one side of the sirloin so it opens like a book, avoid cutting completely through.

Pound the sirloin to flatten it (no thinner than 1 cm), season with salt and pepper.

Prepare tin foil, brush with some oil to cover where the sirloin will go.

Place the flattened sirloin on the oiled foil.

Spoon the mixture on to the pork, spreading evenly.

Once the whole mushroom mixture has been used, roll the pork into a tube.

Secure with metal or wooden toothpicks.

Wrap the stuffed sirloin roll in the tin foil, tucking the ends in so that it is completely covered, place on a baking sheet.

Cook in the oven for 1hr and 30 minutes at 190 C.

Remove from the oven and let sit for a few minutes, slice and serve.

Source: Foodista

08/11/2025

Orzo Salad With Vegetables And Herbs

Ingredients
- Freshly ground black pepper
- 1 head Boston lettuce--optional
- 3/4 cup diced peeled cucumber
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh mint
- 2 cloves garlic, minced
- 1/2 cup chopped green onions including 2 inches of green stem
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons grated lemon zest
- olive oil
- 1 pound orzo
- salt
- 6 ounces to 8 sugar snap peas, trimmed, cut into ¾-inch pieces
- 1 1/4 cups diced tomatoes

Preparation

To make the salad:

Bring a large pot of salted water to boil.

Add sugar snap peas; cook 1 minute, then transfer peas to a strainer with a slotted spoon.

Rinse with cold water and drain.

Add orzo to the same pot. Boil until tender but still firm to bite; about 8 minutes.

Source: Foodista

08/07/2025

One Pot Meal: Shrimp Boil

Ingredients
- 2 ears of corn
- 6 garlic cloves
- 1 lemon
- 32 oz. low sodium chicken broth
- 2 tbsp Old Bay seasoning
- 1 tsp paprika
- 2 tsp parsley flakes
- 1 tsp pepper
- 1 tsp red pepper flakes
- 4 red potatoes
- 1 lb shrimp
- 4 sprigs of thyme, leaves removed from stem
- 4 cups of water
- 1 yellow onion

Preparation

Shuck and clean corn.

Halve the corn.

Quarter the onion, cutting so the root remains intact.

Peel garlic.

Cut potatoes into quarters and then each piece in half one more time.

Place corn, potatoes, onion and garlic in a large stockpot.

Add chicken broth and spices.

Add water to just cover the potatoes.

Bring to a boil and cover with the lid slightly ajar.

Simmer for 20 minutes, or until potatoes are fork tender.

Scoop out all contents onto a large platter or plate.

Pour some of the broth over the mixture.

Garnish with lemon juice and more old bay seasoning.

Source: Foodista

08/03/2025

Cranberry Walnut Biscotti

Ingredients
- 1 1/2 cups all purpose flour, plus more for dusting
- 1 tablespoon canola oil
- 8 ounces box of corn muffin mix
- 1 cup dried chopped cranberries
- 3 eggs
- juice of 1/2 lemon
- 1 teaspoon lemon zest
- 2/3 cup chopped milk chocolate
- 8 ounces semi sweet chocolate
- 2/3 cup sugar
- 1 teaspoon vanilla
- 3/4 cup chopped walnuts
- 2/3 cup chopped white chocolate

Preparation

Preheat the oven to 350F degrees.

Line the baking sheet with parchment paper.

Mix the flour, muffin mix, sugar, cranberries, walnuts, lemon zest and both chocolates together.

Make a well in the center and add eggs and vanilla.

Mix in with a fork, then add lemon juice to form a stiff dough.

Using well floured hands, knead dough until consistency is uniform.

Form a 12" x 4" log of dough, and place on a baking sheet.

Bake for 30 minutes, or until golden brown.

Remove and let cool on the baking rack for about 10 minutes.

Using a serrated knife, gently slice the log in thin slices (roughly 3/4" wide).

Return slices to parchment lined pan and bake for an additional 20 minutes.

Cool and add chocolate drizzle (melted in a double boiler).

Source: Foodista

07/29/2025

Cheesy Zesty Crockpot Chicken And Rice

Ingredients
- 4 bone in skinless chicken breasts
- 4 tablespoons butter
- Salt and pepper
- 2 cans of cream of chicken soup
- 1 small can of chopped green chiles
- ½ cup grated parmesan cheese
- 1 cup white rice
- 1 ½ cups milk
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried celery
- ½ tsp salt
- ½ tsp pepper
- 1 cup grated sharp American cheese
- chopped fresh parsley

Preparation

Remove the skins from the chicken breasts.

Spray a light coat of non-stick spray inside of the crockpot.

Lay the chicken, bone side down in the crockpot and place a single pat of butter on the top of each chicken breast. Salt and pepper each breast as per taste.

In a medium sized bowl, mix all of the other ingredients together except the grated American cheese.

Pour the ingredients from the mixing bowl over the top of the chicken breasts in the crockpot.

Sprinkle the American cheese over the top and reserve the rest for serving.

Place the lid on the crockpot.

Set the crockpot on low for 8 hours or high for 4 hours. When ready to serve, shred the chicken from the bone using a fork and mix the meat in with the rice mixture. Discard the chicken bones.

Sprinkle the remaining American cheese over the top, garnish with fresh parsley, and serve with a vegetable of your choice.

Source: Foodista

07/21/2025

Warm Quinoa Spinach And Shiitake Salad

Ingredients
- 6 cups loosely packed steamed baby spinach
- Freshly ground black pepper
- 2 cups (500 mL) Chicken Broth
- ¼ cup (50 mL) crumbled feta cheese
- extra-virgin olive oil
- ½ cup (125 mL) finely chopped sweet red pepper
- 2 tablespoons red wine vinegar
- 1 pkg (225 g) PC organics roasted garlic and fine herbs quinoa
- pinch salt
- 2 Shallots, finely diced
- 6 oz (180 g) shiitake mushrooms, stems discarded and caps thinly sliced

Preparation

In a saucepan, bring chicken broth to a boil.

Stir in quinoa and the contents of the seasoning pouch.

Reduce heat to low, cover and simmer for 12 to 15 minutes or until tender.

Remove from heat; let stand, covered, for 5 minutes.

Fluff with a fork.

In a large nonstick frying pan, heat oil over medium heat; cook shallots and red pepper for 4 to 6 minutes, stirring occasionally, or until lightly golden and softened.

Stir in mushrooms; cook, stirring occasionally, for 6 to 8 minutes or until mushrooms have released their juices and are starting to turn golden.

Add vinegar; cook, stirring to bring up browned bits, for 1 minute.

Stir in spinach; cook, stirring, for 2 minutes or just until wilted.

Stir in salt and pepper.

Remove from heat.

In a large bowl, toss quinoa with warm spinach mixture.

Serve sprinkled with feta.

Source: Foodista

07/18/2025

Chilled Cucumber Avocado Soup With Fresh Goat Cheese

Ingredients
- 1 package (5.3oz) Chavrie® goat cheese
- 3 ea. seedless cucumber (peeled and cubed)
- 2 ea. ripe avocados
- 1/4 cup unsweetened coconut milk
- 3 ea. lime juice
- 1 teaspoon cumin
- 1 teaspoon Tabasco
- 1 tablespoon ginger minced
- salt and pepper to season

Preparation

Split the avocado in half, remove the pit and scoop pulp into a blender.

Add cucumber pieces.

Puree until smooth.

Add coconut milk, lime juice, cumin, Tabasco, ginger and Chavrie, blend well.

Season with salt and pepper.

Chill well before serving.

Source: Foodista

07/08/2025

Whole Wheat Apple Orange Muffins

Ingredients
- 4 oz whole wheat flour
- 4 1/4 oz AP flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1 tbsp orange zest
- 4 oz (1 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 3/4 cup packed brown sugar, divided into 1/4 1/2 cup
- 1 large egg
- 1 cup buttermilk
- 2 tbsp fresh squeezed orange juice
- 3 small apples

Preparation

Preheat the oven to 370F.

Grease and flour 2 muffin tins or line with wrappers and grease the inside of those.

Mix together the flours, baking powder, baking soda, salt, cinnamon and zest.

In a separate bowl, cream the butter, sugar and 1/4 cup of the brown sugar on medium-high until pale and fluffy.

Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.

Turn the mixer to low and slowly alternate adding the flour mixture with the buttermilk, starting and ending with flour.

Mix until just combined.

Peel, core and dice the apples.

Fold them into the muffin batter along with the orange juice.

Divide the batter evenly among the prepared muffin cups (a cookie scoop helps create perfectly shaped muffins), sprinkling the remaining 1/2 cup brown sugar on top.

It will look like a lot of sugar but it adds a wonderfully sweet crunch to the top of the muffins.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove from the oven, cool for 5 minutes in the tin, then gently turn the muffins out onto a rack to finish cooling completely.

Source: Foodista

07/01/2025

Broad Beans With Lemon & Thyme Vinaigrette

Ingredients
- 1 kilogram broad beans (in their pods)
- 1 packet bacon
- 3 tablespoons cold-pressed rapeseed (canola) oil
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 clove garlic, grated
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon honey
- handful fresh thyme, chopped
- salt and pepper

Preparation

Remove the beans from their pods.

Bring a pan of salted water to the boil.

Cook the beans for approximately 5 minutes, or until soft. When they are cooked, drain them and run the cold water over them for a minute or so.

Grill the bacon until crisp.

Whizz up the dressing ingredients in a blender.

Place the beans in a bowl and pour the dressing over them. Top with the bacon, either in crispy slices or chopped.

Source: Foodista

06/30/2025

Baked Chicken With Citrus And Garlic Marinade

Ingredients
- 6 chicken quarters
- 1 onion sliced thin
- 4 cloves of garlic – chopped
- ½ cup fresh Italian parsley - chopped
- ½ tsp. garlic powder
- ½ tsp. salt
- 1 tsp. sugar
- ¼ tsp. black pepper
- ¼ tsp. dried oregano
- 2 tablespoons of lime juice
- 2 tablespoons of olive oil

Preparation

Slice the onion. Chop the garlic and parsley.

Combine these and the rest of the ingredients to make the marinade.

Place the chicken quarters in the marinade.

Let marinade for at least half an hour or longer.

Preheat the oven to 350F degrees .

Place the chicken in a baking pan and bake for 45-50 minutes or until the chicken reaches 165F degrees.

Source: Foodista

06/28/2025

Chana Masala In Minty Yogurt Sauce

Ingredients
- 2 bay leaves
- 2 15 oz cans chickpeas
- 2 teaspoons chana masala powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin seeds
- 2 cloves garlic
- 1/2 piece ginger
- 1/2 cup mint leaves
- 2 tablespoons oil
- 1 onion, finely chopped
- 1/2 teaspoon red chili powder
- salt to taste
- 2 tomatoes
- 1/2 teaspoon turmeric powder
- 1 cup yogurt

Preparation

Blend together the tomatoes, ginger, garlic and mint leaves to a smooth paste. No need to add water.

Heat oil in a large pan and add cumin seeds and bay leaves. Fry for 10 seconds and add the chopped onion and saute until soft.

Add coriander powder, chana masala powder and turmeric powder and chili powder. Fry for 2 minutes.

Add the ground tomato paste, mix well and fry until oil separates.

Add the canned or cooked chana/chickpeas and salt and mix well. Cook for 7-8 minutes. Lower the heat to simmer and add yogurt.

Mix thoroughly. If needed, add 1/4 cup of water.

Let it simmer for 5 minutes and remove from heat.

Serve hot with rice, roti or naan.

Source: Foodista

The Hearty Kitchen

08/19/2025

08/14/2025

08/11/2025

08/07/2025

08/03/2025

07/29/2025

07/21/2025

07/18/2025

07/08/2025

07/01/2025

06/30/2025

06/28/2025

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