https://www.facebook.com/113180967799160/

The Hearty Kitchen

Home
United States
Fort Worth, TX
The Hearty Kitchen

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from The Hearty Kitchen, Kitchen/Cooking, Fort Worth, TX.

06/12/2026

Lemon Scented Sugar Snap Peas

Ingredients:
- 2 lbs sugar snap peas, fresh
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 tablespoon lemon juice, fresh
- 2 teaspoons lemon zest
- 3/4 teaspoon salt
- 1/2 teaspoon pepper, freshly ground

Preparation:
1. Cook peas in enough boiling salted water to cover for 5 minutes or until crisp-tender.
2. Drain and plunge into ice water;drain.
3. Melt butter in a medium skillet over medium-high heat;add peas and sauté 3 minutes.
4. Add garlic and remaining ingredients. Sauté 2 minutes or until thoroughly heated.

06/11/2026

Lemon Poppyseed Muffins With Lemon Glaze

Ingredients:
- 1¾ cups all-purpose flour
- ¾ cup white sugar
- 2 lemons, zested and juiced
- 2 tablespoons poppy seeds
- 2⅔ teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ⅓ cup sour cream
- ⅓ cup vegetable oil
- 1 egg
- 1 cup confectioners' sugar

Preparation:
1. Preheat oven to 350°F (175 degrees C). Line 12 muffin cups with paper muffin liners.
2. Whisk flour, white sugar, lemon zest, poppy seeds, baking powder, and salt together in a bowl. Beat buttermilk, sour cream, vegetable oil, and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just combined. Pour batter into the prepared muffin cups.
3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool for 10 minutes.
4. While muffins are cooling, whisk confectioners' sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.

06/10/2026

Orange Salmon

Ingredients:
- 2 blood oranges, peeled and sliced into rounds
- 1 pound salmon fillets
- ½ teaspoon freshly grated nutmeg
- 1 cup red wine

Preparation:
1. Preheat oven to 350°F (175 degrees C).
2. Arrange orange slices in a single layer in the bottom of a medium baking dish. Place salmon on oranges, and sprinkle with nutmeg. Pour red wine over the salmon.
3. Cover, and bake 20 to 25 minutes in the preheated oven, until easily flaked with a fork.

06/09/2026

Johnny Marzetti Updated

Ingredients:
- 3 tablespoons olive oil
- 1 large sweet onion (peeled and chopped)
- 3 large garlic cloves (minced)
- 3/4 lb baby portabella mushrooms (wiped clean and thinly sliced)
- 2 lbs extra lean ground beef
- 3 1/2 cups tomato sauce
- 1 1/2 lbs sharp cheddar cheese (coarsely shredded)
- 1 lb bow tie pasta (or elbow macaroni)

Preparation:
1. Bring a large pot of lightly salted water to a boil. Place the farfalle (aka bow ties) into the pot, cook 8 to 10 minutes, until al dente, and drain.
2. Preheat oven to 350°F.
3. Lightly grease 14 x 11 1/2 x 2 1/4-inch baking dish (or two 8x8-inch pans) and set aside.
4. Heat olive oil in a very large heavy skillet over moderate heat 1 minute.
5. Add onion and garlic. Stir-fry until limp, about 3 minutes.
6. Add mushrooms and stir-fry until juices are released and evaporate, about 5 minutes.
7. Add beef and cook and stir, breaking up clumps, until no longer red, about 5 minutes.
8. Off heat, mix in tomato sauce and all but 1 cup cheese.
9. Transfer to baking dish, add bow ties, and toss gently but thoroughly to mix.
10. Scatter remaining 1 cup cheese on top.
11. Bake, uncovered, until browned and bubbling, 35-40 minutes, and serve.

06/08/2026

Vegetarian Indian Green Curry

Ingredients:
- 1 lb potato, sliced thickly
- 1 lb green beans, cut in 1-inch pieces
- 3/4 lb zucchini, sliced
- 1 lb spinach, washed and coarsely chopped
- 5 tablespoons butter
- 1 onion, chopped
- 5 garlic cloves, minced
- 2 teaspoons turmeric
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne
- 1/4 teaspoon cinnamon
- 1 1/2 tablespoons fresh ginger
- 4 tablespoons chopped green chili peppers
- 2 tablespoons lemon juice
- 3/4 cup water

Preparation:
1. Boil potatoes in salted water for 5 minutes only, drain, set aside.
2. Boil green beans for 5 min, set aside.
3. Slice zucchini thickly. Melt butter in large pot.
4. Saute onion and garlic until onions begin to color. Add spices (with salt &pepper to taste) and saute for a few minutes.
5. Add prepared vegetables, ginger, chilis, lemon juice & water. Stir thoroughly and simmer, stirring frequently, until most of the water is gone and vegetables are just tender.

06/07/2026

Mexican Bean Soup

Ingredients:
- 2 tablespoons butter
- 1/4 cup chopped onion
- 2 carrots, diced
- 1 medium zucchini, cubed
- 1 (16 ounce) can fat-free refried beans
- 1 (14 1/2 ounce) can chicken broth
- 1 chicken breast

Preparation:
1. Spray the bottom of a soup pot with cooking spray and cook chicken breast.
2. Cut in small chunks and set aside.
3. Melt butter in bottom of soup pot and saute onion, carrots, and zucchini until tender.
4. Add remaining ingredients and simmer.
5. Serve with a warm tortilla and your choice of toppings such as; cheese, salsa, cilanto, jalepinos,& avacados.

06/06/2026

Grandma Kay's Chicken Enchiladas

Ingredients:
- 8 skinless, boneless chicken breast halves
- 1 (8 ounce) package shredded Colby-Monterey Jack cheese
- ½ (4 ounce) can chopped green chile peppers, drained (Optional)
- 24 flour tortillas
- 2 (10.75 ounce) cans cream of chicken soup
- 2 cups half and half
- 1 cup chicken broth
- 1 (8 ounce) package shredded Colby-Monterey Jack cheese, divided

Preparation:
1. Preheat oven to 350°F (175 degrees C). Grease an 11x15-inch baking dish.
2. Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.
3. Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
4. In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes.
5. Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.

06/05/2026

Savory Sweet Potato Hash

Ingredients:
- 1 large sweet potato, diced
- 1 tablespoon water, or as needed
- salt to taste
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 cup diced ham steak
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- 1 teaspoon brown sugar, or to taste

Preparation:
1. Place sweet potato in a microwave-safe bowl; add water and salt. Microwave until partially softened, 2 to 3 minutes; drain.
2. Heat olive oil in skillet over medium heat; cook and stir onion in the hot oil until slightly softened, 3 to 4 minutes. Stir sweet potato, ham, cinnamon, cayenne pepper, and salt into onion; cover skillet with a lid. Cook sweet potato mixture, stirring occasionally, until sweet potatoes are cooked through, about 10 minutes; sprinkle with brown sugar. Cook and stir until brown sugar is dissolved, 1 to 2 more minutes.

06/04/2026

Spiedies

Ingredients:
- 1 1/2 lbs boneless skinless chicken breasts
- 1 cup oil
- 3/4 cup red wine vinegar
- 2 tablespoons sugar
- 4 garlic cloves, minced
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper

Preparation:
1. Cut chicken into large bite sized pieces.
2. Blend remaining ingredients in a large sealable plastic bag. Toss in chicken, press out excess air and seal. Marinate in the refrigerator for 3 to 5 days, tossing occasionally.
3. Thread meat onto metal skewers. If you use wooden skewers, first soak them in water for a few minutes so they won't burn. Grill skewers over hot coals, turning to cook evenly, until meat is cooked. This should take about 10 minutes for the chicken, about 15 for the lamb.
4. To serve, slide meat from skewers into a chunck of fresh Italian bread. You can add mayo, lettuce, tomatoes, and onions if you'd like.

06/03/2026

Beautiful Blueberry Sorbet

Ingredients:
- 4 cups fresh blueberries (or thawed frozen)
- 1 (6 ounce) can frozen apple juice concentrate

Preparation:
1. In a food processor or blender, combine blueberries and apple juice concentrate; blend until liquefied. Pour into an 9 by 13 inch baking pan(preferably glass). Cover and freeze until firm around the edges, about 2 hours.
2. With a heavy spoon, break the frozen mixture into pieces. In a food processor or blender container, place mixture and blend until smooth but not completely melted. Spoon into a 9 by 5 inch loaf pan(glass too, if possible); cover and freeze until firm. Serve within a few days. I sometimes freeze in a plastic container. Enjoy!

Address

Fort Worth, TX

Website

facebook.com

Alerts

Be the first to know and let us send you an email when The Hearty Kitchen posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to The Hearty Kitchen:

Shortcuts

Want your business to be the top-listed Home Improvement Business in Fort Worth?