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The Hearty Spoonful, Dallas, TX (2025)

11/23/2025

Caribbean Cobb Salad With Fire-roasted Pineapple Vinaigrette

Ingredients
- 2 boneless, skinless chicken breasts
- 3 teaspoons Jamaican Jerk seasoning
- 2 romaine hearts torn into bite-sized pieces
- 1 red bell pepper, chopped
- 1 mango, large dice
- 1 avocado, diced
- 4 slices bacon, cooked and crumbled
- 5 scallions, white and green parts sliced
- 1/4 cup chopped macadamia nuts
- 1/2 cup fire-roasted pineapple vinaigrette

Preparation

Heat grill.

Coat the chicken breasts liberally with the jerk seasoning and cook the chicken on both sides until cooked through, approximately 10 minutes.

Transfer to a plate and cover with foil.

Allow the chicken to rest for 10 minutes while preparing the rest of the salad.

In a large bowl, add the torn romaine hearts and top with the bell pepper, mango, avocado, bacon and scallions.

Cut the chicken into cubes and add to the salad.

Sprinkle the salad with the macadamia nuts and serve with the fire-roasted pineapple vinaigrette on the side or serve with your favorite dressing.

Source: Foodista

11/18/2025

Potatoes With Sauerkraut And Crunchy Smoked Ham

Ingredients
- 1/8 teaspoon black pepper
- 1 garlic clove, finely chopped
- olive oil
- 2 large potatoes, diced
- 1/2 teaspoon salt
- 2 cups 14 oz. sauerkraut with pickling liquid, about
- 1 cup cubed smoked ham
- water, enough to cover the potatoes in the pot

Preparation

Add sauerkraut with pickling liquid, bring to a boil again, lower heat to medium, and cook until potatoes are soft, approximately 15 minutes.

Drain the liquid, cover the pot, and set aside.

Into a hot skillet over medium heat, pour olive oil and add cubed smoked turkey ham.

Cook until the ham becomes browned and crunchy.

Don't forget to add garlic to ham 2-3 minutes before ham is done.

Onto each plate arrange 6 potato halves, half of the sauerkraut, and pour over hot olive oil with crunched turkey ham.

For those who are not meat fans, just olive oil and garlic will give the same delicious tasty results.

Source: Foodista

11/14/2025

Skye Gyngell's Anchovy And Walnut Sauce

Ingredients
- 2 good-quality anchovies
- 1 clove of garlic, peeled and finely chopped
- 1 small bunch of flat-leaf parsley
- handful of shelled walnuts, finely chopped

Preparation

Pound all the ingredients except the oil in a pestle and mortar until smooth, then pour in the oil and stir well to combine.

Spoon over any lightly cooked green vegetable, such as broccoli, spinach or chard.

Source: Foodista

11/09/2025

Kohlrabi Saute

Ingredients
- 1 tablespoon butter or margarine
- 2 tablespoons "lite" sour cream
- 1 garlic clove, finely chopped
- 4 mediums Kohlrabi bulbs
- 1 lemon juice
- 1 tablespoon olive oil
- 1/2 onion, minced
- 1 tablespoon parsley or dill, chopped
- salt and freshly ground pepper

Preparation

Peel the tough outer skin from the kohlrabi, then coarsely grate the bulbs.

In a skillet, heat butter and olive oil.

Add garlic, onion and kohlrabi and saute, stirring for 5 to 7 minutes until kohlrabi is tender crisp.

Stir in lemon juice and parsley, then season with salt and pepper to taste.

Stir in sour cream, and serve hot.

Source: Foodista

11/02/2025

Broccoli Cheddar Soup, A Panera Bread Co. Copycat

Ingredients
- 2 bay leaves
- 4 cups broccoli florets (about 1 head)
- 1/4 cup butter
- 1 large carrot, diced
- 1/4 cup flour
- 2 cups half-and-half
- Kosher salt and freshly ground pepper
- 3 cups low-sodium chicken broth
- 1/4 teaspoon nutmeg
- 1 onion, chopped
- 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
- 7 inches sourdough bread boules (round loaves)

Preparation

Melt the butter in a large Dutch oven or pot over medium heat.

Add the onion and cook until tender, about 5 minutes.

Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.

Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Meanwhile, prepare the bread bowls; using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around.

Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot (or puree the soup in the pot with an immersion blender).

Add the cheese to the soup and whisk over medium heat until melted.

Add up to 3/4 cup water if the soup is too thick.

Ladle into the bread bowls and garnish with cheese.

Source: Foodista

10/21/2025

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

10/16/2025

Beer Can Chicken, Country Style Vegetables With Roasted Garlic

Ingredients
- 1 can beer - (12 oz)
- 1 cayenne pepper
- 1 tbsp crushed chili flakes
- 1 large corn on the cob
- 1 tsp dried thyme
- whole garlic bulb
- garlic powder, to taste
- 100gm green beans
- 1 teaspoon lemon juice
- olive oil
- 2 teaspoons onion powder
- 2 red peppers
- 2 teaspoons salt
- salt and pepper
- 1 tbsp smoked paprika
- 1 whole chicken
- 2 tbsp chopped coriander

Preparation

Preheat the oven to 200C degrees.

Rub chicken with olive oil and lemon juice.

Cut a garlic clove in half and rub the open end all over the chicken.

In a small bowl mix the paprika, crushed chili, thyme, salt and pepper. Rub this mixture into the chicken.

If injecting the chicken with marinade, do this now.

Mix all ingredients together until smooth so nothing clogs the injector. Inject into various points of the flesh.4.. To prepare for the oven. Open the can of beer and pour out 1/3 of the beer.

Place the beer can on a roasting tray and gently place the chicken on top of the can as far down.

Place chicken in the oven standing up and roast for approx. 25 minutes at 200C degrees, then turn down to 180C degrees and roast for a further 25 minutes. In the final 20 minutes of roasting add your garlic bulb to the roasting pan.

For the vegetables. Rub pepper in oil and place on some foil in the oven along with the chicken for approx. 15-20 minutes until soft and charred and skin is peeling off. When ready, remove from the oven, peel off skin and slice into strips.

Boil or steam green beans.

Boil, then char the corn in a griddle pan. When ready take a knife and from the top to the bottom cut off the corn kernels, slicing downwards. At this point add strips of red pepper and beans to the griddle pan to add some charred stripes. slicing downwards.

Mix the pepper, beans and corn in a bowl with some olive oil, a squeeze of lemon juice, chopped coriander and salt and pepper.

Serve this along with pieces of the paprika beer can chicken.

Source: Foodista

10/08/2025

California Wild Rice & Beef Cabbage Wrap With Crunchy Ricotta Cheese

Ingredients
- 1/4 cup carrot
- 1/2 pound ground beef
- 1/8 teaspoon ground red pepper
- 1/4 teaspoon ground white pepper
- 1 tablespoon Italian seasoning
- 2 teaspoons paprika
- 1/2 cup ricotta cheese
- 1/4 teaspoon salt
- 3 tablespoons toasted sunflower seeds
- 2 tablespoons tomato paste
- 1 gallon water, divided
- 6-10 leaves white cabbage
- 1 cup wild rice

Preparation

Cook one cup California wild rice according to package directions, adding tomato paste, Italian seasoning, and 2 teaspoons salt.

In a large bowl, combine 1/2 gallon water and 2 cups ice, to make an ice bath.

Bring 1/2 gallon water and 2 teaspoons salt to a boil, adjust heat to make water simmer.

Add cabbage leaves, and cook for 1 to 2 minutes, or until cabbage leaves are soft.

Remove cabbage from boiling water and place in an ice bath until cabbage is cool.

Drain cabbage leaves on paper towels.

Heat up a frying pan and saute ground beef and flavor with paprika, white pepper, ground red pepper, and 1/2 teaspoon salt. Cook over medium-high heat until beef is browned and crumbles.

Add wild rice mixture, stirring to combine, and set aside.

In a small bowl, combine ricotta cheese, grated carrot, sunflower seeds, and remaining 1/4 teaspoon salt.

Serve wild rice mixture in or wrapped with cabbage leaves with ricotta mixture on the side.

Source: Foodista

10/03/2025

Mushroom, Jalapeño, And Cilantro Salsa

Ingredients
- 16 ounces fresh white mushrooms, finely diced
- small red onion, finely diced
- 2 jalapeños, seeded and finely diced
- handful of fresh cilantro, diced
- 3/4 cup fresh lime juice
- 1 tablespoon olive oil
- salt to taste

Preparation

Dice mushrooms, onion, jalapeno, and cilantro.

In a bowl combine the diced ingredients above with lime juice and olive oil.

Toss gently.

Salt to taste.

Let it sit to absorb the flavors.

Serve it at room temperature.

Serve as a topping on fish, chicken, grilled steak, or as an appetizer with a basket of your favorite tortilla chips.

Source: Foodista

09/30/2025

Xocolate Covered Pretzel Rods

Ingredients
- 10 Xocai Healthy Chocolate XoBiotic Squares
- 1 1/2 cups assorted candy sprinkles, crushed cookies, toffee bits, nuts, or mini candies
- 12 pretzel rods

Preparation

Heat Xocai XoBiotic Squares in the microwave in 10-second intervals until melted.

Ladle melted XoBiotic Squares over 3/4 of each pretzel rod.

Tap or scrape off excess, then roll pretzel in assorted candy sprinkles, crushed cookies, toffee bits, nuts, or mini candies.

Dry on a cooling rack until set.

Makes 12 rods.

Source: Foodista

09/24/2025

Turkey And Brie Puff Pastry Bites

Ingredients
- 2 tbsp (25 mL) Dijon mustard
- 1 pkg (200 g) pc double cream brie
- 24 fresh parsley leaves
- 1 tbsp (15 mL) honey
- 3 tbsp (45 mL) mayonnaise
- ½ pc butter puff pastry, thawed but still cold
- 5 oz (150 g) leftover roast turkey breast, finely diced

Preparation

Preheat the oven to 425F (220C) degrees.

Place puff pastry on the work surface.

Roll pastry out in one direction to form a rectangle; cut into 24 equal pieces.

Press each piece into the cups of a 24-cup mini muffin pan, allowing some overhang.

Freeze for 10 minutes.

In a small bowl, stir together turkey and mayonnaise.

Remove muffin pan from freezer; divide turkey mixture among the cups.

Top each with a piece of Brie, pressing down slightly.

Bake in the center of the oven for 20 to 22 minutes or until pastry is golden on bottom and cheese is melted and starting to brown.

Meanwhile, in a small bowl, stir together Dijon and honey.

Transfer pastry bites to a long platter; drizzle Dijon mixture over top and garnish with parsley leaves.

Source: Foodista

09/02/2025

Easy Chicken Fajita Enchiladas

Ingredients
- 1 bell pepper
- ¼ cup butter
- fajita chicken (fully cooked)
- 4 oz. cream cheese
- flour tortillas
- shredded cheese
- 2 Tbsp sour cream

Preparation

Heat oven up to 35

In a medium pan melt the butter, add the sour cream, and saute the chicken and bell pepper on medium heat for 5 minutes.

Once the bell peppers have softened up, add in the cream cheese and stir until all is well mixed together.

Use cooking spray to prepare your baking dish.

Take a flour tortilla, add in the chicken and cheese sauce and roll.

Place in the dish and use a toothpick to keep close if needed.

Continue to roll remaining chicken mixture and tortillas.

Top with shredded cheese.

Bake for 10 minutes, or until the cheese is melted.

Remove toothpicks before serving.

Source: Pink When

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