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The Heavenly Bite, Bedford, TX (2026)

12/31/2025

How To Make The Best Crock Pot Roast

Ingredients
- 1 cup beef broth or water
- 1/4 cup pepperoncini pepper juice
- 6 pepperoncini peppers
- 3 pound pot roast cut
- 2 tablespoons ranch seasoning

Preparation

Place the pot roast in a crock pot and sprinkle on the seasoning.

Add the peppers and juice, then the broth.

Secure the lid and cook on high for 2.5-3 hours or on low for 5-6 hours, until the pot roast shreds easily with two forks.

Source: Pink When

12/30/2025

Potato Soup With Peppers And Olives

Ingredients
- 4 potatoes (about 300- 350 g), peeled, cut into small pieces
- 2 cloves garlic, chopped
- olive oil
- 2 tablespoons roasted and marinated red peppers or 3- 4 marinated peppers sauce
- 12 blacks olives, pitted
- dried oregano
- salt and pepper

Preparation

In a saucepan, fry garlic in olive oil until tender.

Add potatoes, oregano and a pinch of salt.

Cover with water (300 ml-400ml) and cook for 30 minutes or until potatoes are soft or

To speed up cooking, cook the potatoes, with some water, in a microwave oven for 15 minutes on maximum.

Puree potatoes, peppers or pepper sauce and 4 olives in a blender.

Add water if too thick, season with pepper and salt.

Serve warm or hot, decorated with remaining olives.

Source: Foodista

12/29/2025

Farfalle With Peas, Ham And Cream

Ingredients
- 1 teaspoon butter
- 3-4 slices of ham, diced
- Farfalle Pasta, or any shape pasta desired
- ½ cup heavy cream ( milk can be a substitute)
- ½ cup parmesan cheese
- 1 cup frozen peas
- salt and pepper

Preparation

Cook pasta according to package directions. In a skillet add the peas, butter, and ham.

Sautee for 5 minutes.

Add the cream, salt and pepper and cook under medium heat for 5 to 10 minutes, or until the cream is slightly becoming thick.

Remove from heat.

When the pasta is cooked and drained, return to pan and add the sauce.

Stir well and add the cheese.

Serve nice and hot.

Source: Foodista

12/28/2025

Roasted Brussels Sprouts With Garlic

Ingredients
- 1 tablespoon balsamic vinegar
- 1 1/2 pounds Brussels sprouts, cleaned and halved
- 5 tablespoons extra virgin olive oil
- 1 clove of garlic chopped
- Kosher salt and freshly ground black pepper to taste

Preparation

Heat the oven to 450F degrees.

Trim the bottom of brussels sprouts and remove any undesirable outer leaves.

Slice each sprout in half from top to bottom.

Heat oil in a large heavy skillet over medium-high heat; put sprouts cut side down in one layer in the pan.

Add garlic, and sprinkle with salt and pepper.

Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to the oven.

Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour.

Taste, and adjust seasoning if necessary.

Stir in balsamic vinegar, and serve hot or warm.

Source: Foodista

12/27/2025

Oven Roast

Ingredients
- 3 pounds boneless rump or eye-of-round roast
- 1/4 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon seasoned salt
- 1/2 tablespoon soy sauce
- water
- 1 1/2 tablespoons Worcestershire sauce

Preparation

Preheat the oven to 325F degrees.

Rub roast with Worcestershire sauce and soy sauce; rub the next 3 ingredients into meat.

Wrap roast tightly in a double thickness of aluminum foil or in heavy-duty aluminum foil and place in a roasting pan.

Bake for 3 to 3 1/2 hours or until the meat is very tender.

Carefully unwrap roast, pouring drippings into baking dish.

Place roast on a serving platter; keep warm.

Measure drippings; add water to make 3 cups.

Pour into a saucepan, add flour, and whisk until smooth.

Cook over medium heat until thick and smooth, whisking constantly.

Serve with the roast and mashed or boiled new potatoes.

Cooking until very tender to us means fall-apart tender.

Serves: 6-8

Source: Foodista

12/26/2025

Bacon Wrapped Pork Tenderloin

Ingredients
- 6 slices of bacon
- freshly ground black pepper
- coarse salt
- 10 leaves fresh sage
- 1 pinch garlic powder
- 2 pounds pork tenderloin

Preparation

Remove about an inch off the tapered end of each tenderloin to make a perfect cylinder.

Season with salt, pepper, and a pinch of garlic powder.

Lay the bacon strips in an overlapping line on a sheet of cling wrap.

Place sage leaves all over bacon (about 9-10 leaves).

Place one piece of tenderloin across the short ends of the bacon and roll to cover with the bacon. Repeat with the other tenderloin segments.

Preheat the oven to 425F degrees.

Place the tenderloin in a non-stick pan and sear on all sides over medium-high heat.

Transfer the pan to the preheated oven and cook for 8-10 minutes, turning the pieces after five minutes to ensure even cooking.

Source: Foodista

12/25/2025

Delicious Creamy Lentils And Chestnuts Soup

Ingredients
- 1 bay leaf
- 1/4 cup of roasted chestnuts
- 1 clove or garlic minced
- 1 1/2 cups dry lentils
- olive oil
- 1 onion chopped
- 1 potato
- 1/2 cup of sweet cherry tomatoes or Roma tomatoes chopped
- salt and pepper

Preparation

Put the lentils in a large pot and cover with water.

Add the onions, garlic, potato, tomatoes, chestnuts, bay leaf, salt and pepper and a tablespoon of olive oil.

Cook for about 20 minutes and adjust with salt and pepper if necessary.

Let it sit and cool down for 15 minutes.

Remove the bay leaf.

To obtain a creamy velvety consistency use an electric immersion blender .

Source: Foodista

12/24/2025

One Soup, Two Ways: Chunky Vegetables And Cream Of Vegetables

Ingredients
- 1 tablespoon olive oil
- 3 cloves of garlic, minced, or chopped
- 1 small onion, chopped
- 2 mediums carrots, chopped
- 2 stalks of celery, chopped
- a pinch of (sea) salt
- 1 cup of tomato puree
- 1 can of corn, drained
- 1 liter of chicken broth
- 1 can of beans, drained and rinsed
- a pinch of dried herbs like: thyme, rosemary, parsley,
- 1/2 cup cooking cream, or whole milk
- 3 pinches of turmeric, curry powder and cayenne pepper

Preparation

Heat olive oil over medium low heat in a soup pot and throw in garlic, onions, carrots and celery.

Stir around a bit, add the salt and cover.

Let sweat for about 10 minutes.

Add the tomato puree and corn, stir, let cook for a few minutes.

Then add the broth, turn the heat up to maximum and bring to a boil.

Add the beans.

Season with dried herbs.

Source: Foodista

12/23/2025

Pumpkin Corn Bread

Ingredients
- 1 Tsp. - baking powder
- 1/2 Tsp. - baking soda
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree
- 1/4 cup canola oil
- 2 - eggs beaten
- 1 cup flour
- 1/4 Tsp. - salt
- 3/4 cup yellow cornmeal

Preparation

Preheat the oven to 425 degrees.

Grease muffin cups or an 8 x 8 baking dish.

In a large bowl stir the flour, cornmeal, baking powder, baking soda and salt.

In a small bowl, stir together the eggs, pumpkin, sugar and oil.

Mix together the wet and flour mixture and stir well, do not over mix.

Divide the mixture among the muffin cups or evenly spread into the baking dish.

Bake in the 425 degree oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.

Source: Foodista

12/22/2025

San Francisco Cioppino

Ingredients
- 2 pounds fresh tomatoes, peeled, seeded, and chopped (or 1 28-ounce can of tomatoes)
- 24 clams, well scrubbed
- 3 cups dry white wine
- 4 pounds freshly cooked Dungeness crabs (approximately 2 lbs each)
- 2 pounds fresh white fish, cut into large pieces
- 1 tablespoon fresh basil, finely chopped
- chopped fresh parsley
- 3 large cloves garlic, minced
- 1 teaspoon fresh ground black pepper
- 1/4 cup olive oil
- 1 teaspoon fresh oregano, chopped
- 3/4 pound raw shrimp, peeled and deveined
- 3/4 pound scallops
- 3 ounces tomato paste
- 1 medium yellow onion, finely chopped

Preparation

Remove the legs and claws from the crabs and break the body in half, reserving as much of the "crab butter" as possible (the yellow-colored center).

Set crab pieces aside and force the crab butter through a sieve into a small bowl.

Set aside.

Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.

Remove clams and discard any that do not open.

Strain the stock through a cheesecloth and reserve.

In an 8-quart saucepan, heat the oil.

Add the onion and garlic and saute over medium heat until soft, but not browned.

Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.

Partially cover and simmer for 20 minutes.

Add the fish, scallops, shrimp, crab, and crab butter.

Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.

Add the clams and heat for a scant 1 minute.

Sprinkle with parsley and serve immediately from the pot.

Source: Foodista

12/21/2025

Jojo's Potato Pancakes

Ingredients
- 1/2 teaspoon cayenne
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 onions grated
- 3 large potatoes peeled and grated
- 2/3 cup rice flour
- salt and pepper

Preparation

Grate the potatoes and have a large bowl of ice water ready to put them in so that they do not brown.

Add all other ingredients to another bowl without mixing.

Drain potatoes well and then place on either a thin towel or cheese cloth and squeeze as much of the liquid out as possible, then add to the rest of the ingredients and mix.

Use your hands to bring the mixture together and make into small flat pancakes. If the mixture is too wet and will not form then add a bit more flour.

Add 1 or 2 tablespoons of olive oil to a very hot frying pan and fry one side of the pancake until crispy and brown.

Flip and cook the other side.

Serve these hot with applesauce or sour cream.

Source: Foodista

12/20/2025

Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1/2 cup rolled oats
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 5 tablespoons chilled butter, cut into small pieces
- 3/4 cup nonfat-sour cream (a little over ¾ cup is fine too)
- 2 teaspoons vanilla extract, divided
- 1/3 cup chopped dried cranberries
- 1/3 cup coarsely chopped macadamia nuts
- 1/2 cup powdered sugar
- 4 teaspoons reduced-fat milk
- 3 tablespoons raspberry jam - sugar free

Preparation

Preheat the oven to 400F degrees.

Place oats in a food processor. Process until finely ground.

Add flours, brown sugar, baking powder, baking soda, salt, cinnamon, and allspice to a food processor. Pulse 3 times.

Add butter; pulse 5 times until mixture resembles coarse meal. Be very careful, don't over beat.

Add 1 tsp vanilla and sour cream; pulse 3 times or just until combined. Do not over-mix.

Transfer the mixture into a big bowl and add sour cream and vanilla. Use spatula to mix.

Add cranberries, and nuts. Use spatula to mix well.

Turn dough out onto a lightly floured surface; knead lightly 3 times.

Roll dough to a 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter

Place cut dough on a baking sheet.

Use a watermelon scoop or small round spoon to press in a middle of each cut though to make a half hole for raspberry jam

Mix together the jam and the remaining vanilla extract.

Add 1/2 teaspoon of jam into a hole. Don't over put it otherwise it will run all over a scone.

Bake for 14 minutes or until golden brown.

Remove from baking sheet; transfer to a wire rack

While they're cooling, combine powdered sugar and milk. Stir with a whisk until smooth.

Drizzle the glaze evenly over scones.

Source: Foodista

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