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The Hearty Kitchen, Fort Worth, TX (2025)

11/19/2025

Crispy-crowned Guacamole Fish Fillets

Ingredients
- 3 ripe avocados
- 2 bell peppers
- 6 cherry tomatoes
- 2 sprigs of cilantro
- 4 tilapia fish filets (about 650g)
- 2 cloves garlic
- 1/2 onion
- pepper
- salt
- tabasco sauce
- 60g tortilla chips

Preparation

Prepare the guacamole by dicing the onion, cutting the tomatoes, and crushing the garlic.

Mix these ingredients with the ripe avocado and spice with salt, pepper, cilantro, and tabasco.

Fry the fish for 5 minutes.

Crush the tortilla chips with your hands.

Cut the bell peppers in strips.

Place the fish on a plate, use a fork to distribute the guacamole on the fish and crown the fish with the crispy crushed tortilla chips.

Source: Spoonacular

11/18/2025

Barnaby's Caesar Salad

Ingredients
- 1 tablespoon anchovy paste
- 1/2 loaf ciabatta or other good Italian bread
- juice of 1 lemon
- 1 cup olive oil
- 1 1/2 cups Parmigiano Reggiano cheese, grate
- fresh cracked black pepper to taste
- 1 large head Romaine lettuce, chopped

Preparation

Combine lemon juice and anchovy paste in a blender.

Start the blender and drizzle the olive into the mixture until it thickens.

Cut bread into 1 inch cubes and toast until brown. The trick here is to have it crispy on the outside and soft on the inside.

Combine lettuce and bread cubes in a salad bowl and cover with Parmigiano Reggiano (Parmesan) cheese.

Pour dressing over top and toss.

Source: Foodista

11/17/2025

Classy Poached Pear In Spicy Mango Nectar With Mango Ice Cream

Ingredients
- 1 pinch cinnamon
- 2 teaspoons juice
- 1 teaspoon lemon Juice
- 1/2 cup mango pulp
- 2 mint leaves
- 1 teaspoon orange rind
- 2 pears
- 1 pinch saffron
- 1/2 cup simple syrup

Preparation

Peel the pears and slice a bit of the bottom of the pear, so as to let it stand upright.

Leave the stem intact to insert a mint sprig later.

Gently dab some lemon juice over the pear and keep it aside.

In a medium pot make sugar syrup by adding half cup of sugar to one cup of water over medium heat.

Let it thicken for a while.

Add mango pulp, fruit juice, orange rind with a dash of cinnamon to the sugar syrup. The mango glaze is ready.

Submerge the peeled pears into the syrup and let it cook for 15 to 20 minutes on low heat, till the pears are tender and get the amber hue from the mango syrup. The pears should be completely immersed in the syrup.

Let the pears cool down.

Take out the pears on a plate and garnish with either basil or mint leaf.

Drizzle some syrup over the top of the pear.

Source: Foodista

11/16/2025

Grilled Turkey Breast With Cran-apple Cremini Stuffing

Ingredients
- 1 teaspoon black peppercorns
- 1/4 cup brown sugar, packed
- 2 Tablespoons butter
- 8 ounces (225 grams) Cremini mushrooms, chopped
- 1/4 cup dried cranberries, chopped
- 1 Tablespoon finely chopped fresh sage
- 1/2 teaspoon ground black pepper
- 1/3 cup kosher salt
- 1 Tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 cup chopped shallot
- 1/4 cup (30 grams) shredded Swiss cheese
- 1/2 small, tart apple, finely diced
- 2 skinless, boneless turkey breasts
- 8 cups cold water, divided

Preparation

In a medium saucepan, bring 3 cups of water, salt, brown sugar, and peppercorns to a simmer.

Stir until the salt and sugar have dissolved.

Pour mixture, plus the remaining 5 cups of cold water, into a deep bowl.

Add the turkey breasts, making sure they are fully submerged in the brine.

Cover and refrigerate for at least 4 hours, or overnight.

In a large skillet over medium-low heat, melt the butter and saute shallots, Cremini mushrooms, sage, cranberries, and apple until tender and fragrant, about 10 minutes.

Season with salt and pepper.

Place stuffing in a bowl and allow to cool for 10 minutes before stirring in the Swiss cheese.

Remove turkey from the brine, and discard brine.

Place the turkey on a cutting board, and pat dry.

Using a very sharp knife, carefully butterfly each turkey breast, being sure to not cut all the way through.

Open the turkey breasts up so they lay flat, like a book.

Cover with plastic wrap, and using a meat mallet or rolling pin, pound the meat to an even thickness (about 1/2-inch thick).

Divide the stuffing between the two turkey breasts, leaving 1/4-inch border around the outside.

Starting at the long wide end, roll the turkey and stuffing up into a log, tucking in the ends.

Use butcher's twine to tie the turkey roll to keep it from unrolling.

Brush the outside of the turkey with olive oil, and season with salt and pepper.

Preheat barbecue to 400 degrees F and grease the grill.

Move the hot coals to one side, or turn off the gas on one side of the barbecue to create direct heat and indirect heat areas on the grill.

On the direct heat side of the grill, sear the meat on all sides (about 4 minutes per side).

Move the turkey to the indirect heat side and close the lid.

Roast over indirect heat until the internal temperature reaches 165 degrees F.

Source: Foodista

11/15/2025

Berry Cobbler

Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup fresh organic blackberries
- 1/4 cup butter
- 1 1/2 tablespoons cornstarch
- granulated sugar, divided
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 cup water
- whipped cream, optional

Preparation

Heat oven to 400F degrees.

In a medium saucepan, stir together one cup sugar, cornstarch and water.

Add berries; cook and stir over medium heat until thickened.

Pour into an 11 x 7 x 2 inch baking dish or 2 quart casserole.

In a bowl, combine flour, 1 1/2 tablespoons sugar, baking powder and salt. Using a pastry blender or two knives, cut butter into flour mixture until crumbly. Stir in milk. Drop batter by spoonful onto berries.

Bake for 20 to 25 minutes.

Source: Foodista

11/14/2025

Satay Beef Balls

Ingredients
- 2 slices of bread, made into crumbs
- 1 clove garlic, chopped finely
- 1 tsp. of grated ginger
- 400g ground beef
- 1 tbsp of chopped parsley
- 3 tbsp. of peanut butter (best crunchy type)
- 2 tbsp. of soya sauce ( to your taste)
- 2 spring onion, chopped finely

Preparation

Preheat the oven to 190 degree Celsius.

Combine the ingredients into a mixing bowl.

Stir and mix well in one direction and form into ball shape.

Spray the oven tray/pan with non-stick spray.

Place the meatballs on the greased oven pan.

Bake for 20 minutes; try to shake the pan once a while to ensure the balls cook at all sides.

Bake until golden brown or the inside of the meat should not be pink.

Serve the satay meatball with chili sauce or sweet chili dipping sauce.

Tips:You can use pork or chicken mince for this recipe too.

Source: Foodista

11/13/2025

Banana, Cranberry And Apple Bread

Ingredients
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3 large bananas, mashed
- 1 cup dried cranberry - 125g
- 2 eggs
- 1 ½ cups flour (plain flour) - 200g
- 1 apple, grated (green apple)
- 1/4 cup milk
- 1/8 teaspoon salt
- ¾ cup sugar - 140g
- 1 teaspoon vanilla
- ½ cup + 2 tbsp vegetable oil - 100g

Preparation

Line and grease a loaf pan.

Preheat the oven to 350F degrees (170 C).

In a mixing bowl, combine flour, baking powder, baking soda, salt and sugar.

Mix well and set it aside.

In another mixing bowl, combine eggs, milk, oil, vanilla, grated apple and mashed bananas.

Mix it well with a big spoon.

Add the dry ingredients into the egg mixture.

Mix until combined.

Lastly add in dried cranberries.

Mix well and pour it into the baking pan.

Bake for 70 minutes or skewer inserted into bread and come out clean.

Source: Foodista

11/12/2025

Enchiladas Verdes (Green Enchiladas)

Ingredients
- 1 pound skinless, boneless chicken breast
- 12 Anaheim green chili peppers
- 1/2 cup canola oil for frying
- 1 quart Suero de Sal (whey) or buttermilk can be used as a substitute
- 2 tablespoons flour
- 1 medium white onion, diced
- 12 to 18 corn tortillas, preferably white
- 1 cup white shredded cheese (Monterey Jack, Azadero or Muenster)
- 1/4 queso fresco, crumbled
- 1/2 cup crema or sour cream (for sauce and topping)
- salt (to taste)
- water (if needed)

Preparation

Roast Chili Peppers

Preheat broiler.

Select firm, meaty peppers without wrinkles for roasting.

Wash thoroughly.

Place peppers evenly in a single layer on a foil-lined cookie sheet.

Place under the broiler.

Watch them closely as the skin will blister and turn black within minutes.

Turn the peppers after 5 minutes to blister all sides evenly.

When done, the pepper skins should be evenly blistered and mostly black.

Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin.

Tear open and pull out the seed pod and stem.

Sauce

In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.

Pour mixture into medium skillet and set over medium-low heat to warm.

Add additional suero or buttermilk and stir.

Taste and season with salt, usually about 2 teaspoons.

If the sauce is too spicy, add a cup of crema or sour cream and stir.

If the sauce is too thick, add water until desired consistency is reached.

Chicken (Optional)

In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear.

Drain, cool, and shred.

Optional time-saver: shred a store bought rotisserie chicken.

Stacked Style

Fry tortillas in hot oil until softened.

Drain on paper towels.

Soften tortillas by soaking in sauce one at a time.

Place softened tortillas on individual serving plates.

Layer with cooked chicken, cheese, and onion.

Repeat the process for a total of 3 tortillas for each serving.

Oven Style

Preheat the oven to 350 degrees.

Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish.

Fry tortillas in hot oil just until softened.

Drain on paper towels.

Fill with cooked chicken, cheese, and onion.

Roll, placing seam side down.

Pour 2 cups of the sauce over enchiladas.

Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes.

Serve with a dollop of crema or sour cream and your favorite side dish.

Source: Foodista

11/11/2025

Coffee & Banana Pie (Pastel De Cafe Y Bananos)

Ingredients
- 180 g whole wheat flour or all purpose flour (plus extra for working of the dough)
- 1 banana, sliced diagonally
- 1 1/2 cups melted butter
- 1 egg, lightly beaten
- 4 egg yolks, lightly beaten
- 90 g granulated sugar (white or brown)
- 1/2 Tsp ground cinnamon
- 2 Tbsp ground coffee beans
- 1/2 cup heavy cream
- 3 Tbsp milk
- 1 teaspoon salt
- 2 Tbsp cold water

Preparation

Begin by preparing the dough.

Sift all ingredients together in a food processor (with the plastic dough attachment), except the egg and water.

Pulse until sandy consistency is achieved and the pieces of butter are pea size.

Then place this mixture in a large bowl or not, you can continue in the food processor.

Make a well in the middle and pour in the egg and water.

Working with your hands or pulsing mix all ingredients together. It'll get really sticky so little by little while mixing sprinkle the extra flour in the mixture until it becomes a dough. Make sure not to over mix the dough.

Once you have a dough, plastic wrap it and place it in the freezer for 30 minutes.

Meanwhile, preheat the oven to 375 degrees Fahrenheit.

Next, sprinkle some extra flour on your work surface to roll out dough.

Roll the dough to the proper dimension and gently drape it over the tin and fit into the bakeware.

Trim off excess dough around the tin.

With a fork poke the bottom of the pie so it doesn't rise when pre baking it.

On top put either pie weights or dried beans so there's no rise.

Place the tin on top of a baking sheet so it's easier to put and take out of the oven.

Place pie crust in the oven for 20 minutes. Then remove and set it aside to cool.

Now for Filling.

Whisk the egg yolks and sugar together until it turns pale yellow, and set aside.

In a small sauce pot bring the heavy cream, milk, and ground coffee to a boil, then set aside to cool.

Once the coffee mixture is room temperature/cool while whisking add it slowly into the egg yolk mixture.

Then add in the ground cinnamon.

Whisk everything well.

Lastly, cover the bottom of the pie with the sliced bananas then pour over the filling and bake for approximately 30 minutes, or until the pie is set.

Remove from the oven, and let it cool for 5-10 minutes before serving.

Source: Foodista

11/10/2025

Peach And Pistachio Greek Yogurt Bowl

Ingredients
- 1/2 cup non-fat greek yogurt
- 1/2 peach
- 1/4 cup pistachios, chopped
- 1 tsp mint leaves, chopped

Preparation

Scoop yogurt into a serving bowl.

Slice peach horizontal, carving out center seed.

Or slice vertically on top of yogurt.

Top yogurt with peaches, pistachios, and mint.

Source: Foodista

11/09/2025

Caramel Chocolate Pretzel Bars

Ingredients
- 1 teaspoon of baking soda
- 1 cup of brown sugar
- 1 stick of butter
- 1 stick of butter, melted
- 1 egg
- 1/4 cup of evaporated milk
- 3/4 cup of flour
- 1 package of either caramel apple or caramel Hershey's kisses
- 1 teaspoon of milk
- 5 1/2 cups of Mulched pretzels
- 1/4 cup of sugar
- 1 teaspoon of vanilla

Preparation

Start out by making up the crust by throwing a few handfuls of pretzels into the food processor and mulch them up until it reaches 11/2 cups worth.

Dump them into a 9x9 inch baking pan and add in one stick's worth of melted butter along with 1/4 cup of sugar. Combine it well and press the crust into the pan.

Throw it in the oven and cook it at 350F degrees for about 8 minutes. Pull it back out and let it cool. While the crust is cooling, grab up the bar ingredients.

Melt up the second stick of butter on low heat. Once it's melted, remove it from the heat and add in the brown sugar, vanilla, and evaporated milk. Mix in the egg. Finish it off by adding flour and baking soda.

Grab the cooled pretzel crust and lay the kisses down in rows on top of the crust. Grab batter that is just cooked up and pour it over the top of the kisses.

Pop the bars back into the oven at 350F degrees and cook them for another 25 minutes.

Once they're out and cooling, the final touch will be to take any leftover caramel kisses, throw them into the double boiler along with a teaspoon of milk and melt them down.

Spread the melted kisses over the top of the bars and put the finished dish in the fridge to set for three or more hours until completely cooled.

Source: Foodista

11/09/2025

Yorkshire Pudding

Ingredients
- 4 ounces plain flour
- teaspoon salt
- 1 egg
- pint milk
- 2 ounces lard or beef dripping

Preparation

Mix flour and salt in a basin, make a hollow in the center and drop in the egg.

Stir with a wooden spoon and add liquid gradually, until all the flour is worked in.

Beat well and add remaining liquid.

Melt fat in a shallow dripping tin or four small tins.

Place in the oven until haze appears.

Pour the batter into the large tin, or half fill small tins.

Bake in a hot oven (425/F to 450/F).

for about half an hour for a large pudding, 20 minutes for the small puddings.

To make a different pudding you could add chopped onions to the batter or mixed herbs are good.

Source: Foodista

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