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Kid Pleasing CornIngredients:- 3 eggs, beaten- 1 (8 ounce) carton sour cream- 1/2 cup yellow cornmeal- 1/2 cup margarine...
03/09/2026

Kid Pleasing Corn

Ingredients:
- 3 eggs, beaten
- 1 (8 ounce) carton sour cream
- 1/2 cup yellow cornmeal
- 1/2 cup margarine, melted
- 1 (8 ounce) can whole kernel corn, drained
- 1 (8 ounce) package shredded monterey jack and cheddar cheese blend
- 1/2 teaspoon celery salt
- 1 teaspoon seasoning salt
- 1/4 teaspoon white pepper

Preparation:
1. In a large bowl, combine all ingredients and mix well.
2. Pour into greased 2 quart baking dish.
3. Bake uncovered at 350 degrees for 45 minutes or until center is set.
4. Let stand 5 minutes before serving.

Kid Pleasing CornIngredients:- 3 eggs, beaten- 1 (8 ounce) carton sour cream- 1/2 cup yellow cornmeal- 1/2 cup margarine...
03/09/2026

Kid Pleasing Corn

Ingredients:
- 3 eggs, beaten
- 1 (8 ounce) carton sour cream
- 1/2 cup yellow cornmeal
- 1/2 cup margarine, melted
- 1 (8 ounce) can whole kernel corn, drained
- 1 (8 ounce) package shredded Monterey jack and cheddar cheese blend
- 1/2 teaspoon celery salt
- 1 teaspoon seasoning salt
- 1/4 teaspoon white pepper

Preparation:
1. In a large bowl, combine all ingredients and mix well.
2. Pour into greased 2 quart baking dish.
3. Bake uncovered at 350 degrees for 45 minutes or until center is set.
4. Let stand 5 minutes before serving.

Chocolate-berry MuffinsIngredients:- 1 3/4 cups all-purpose flour- 3/4 cup granulated sugar- 1/2 cup unsweetened cocoa- ...
03/09/2026

Chocolate-berry Muffins

Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk, at room temperature
- 1/3 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla
- 1 cup fresh raspberries or 1 cup blueberries

Preparation:
1. Preheat oven to 375°F Generously grease 12 muffin cups or line them with paper cups.
2. Measure flour, sugar, cocoa, baking powder and salt into a large bowl. Stir with a fork until well mixed. In a medium-size bowl, whisk egg with milk, melted butter and vanilla. Make a well in center of flour mixture. Add milk mixture and stir just until combined. Do not overmix. Gently fold in berries, taking care not to break them up.
3. Spoon batter into muffin cups. Bake in center of preheated oven for 20 to 25 minutes or until a cake tester inserted in the center of a muffin comes out clean.
4. Cool muffins in tins on a wire rack for 5 minutes. Remove muffins from tins and continue to cool on rack. Serve warm, or cool completely and store in an airtight container in the refrigerator.

Prosciutto-wrapped Chicken With Figs And Goat CheeseIngredients:- 2 tablespoons olive oil, divided- 2 shallots, chopped-...
03/07/2026

Prosciutto-wrapped Chicken With Figs And Goat Cheese

Ingredients:
- 2 tablespoons olive oil, divided
- 2 shallots, chopped
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup soft goat cheese
- ½ cup shredded mozzarella cheese
- ½ (8 ounce) package cream cheese
- 6 figs, chopped
- 1 tablespoon chopped fresh basil
- 6 skinless, boneless chicken breast halves
- 12 large, thin slices prosciutto

Preparation:
1. Preheat oven to 350°F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet.
2. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir shallots until translucent, about 3 minutes. Stir garlic, thyme, salt, and pepper into shallots; cook and stir until fragrant, about 2 minutes. Transfer shallot mixture to a bowl; stir in goat cheese, mozzarella cheese, cream cheese, figs, and basil until well combined.
3. Pound each chicken breast on a work surface until thin. Spoon about 1/4 cup goat cheese mixture onto the middle of each piece of chicken. Roll chicken around the filling and wrap 2 pieces prosciutto around each chicken roll, covering the opening with 1 layer of prosciutto. Place chicken rolls onto the prepared baking sheet, seam-side down.
4. Bake in the preheated oven for 20 minutes; turn chicken and continue baking until chicken is no longer pink in the center and prosciutto is crisp, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165°F (74 degrees C). Let chicken stand for 5 minutes before serving.

Indian Cauliflower With PotatoesIngredients:- 2 medium potatoes- 1 small head cauliflower- 5 tablespoons ghee- 1 teaspoo...
03/06/2026

Indian Cauliflower With Potatoes

Ingredients:
- 2 medium potatoes
- 1 small head cauliflower
- 5 tablespoons ghee
- 1 teaspoon cumin seed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 fresh hot green chili pepper, very finely chopped
- 1/2 teaspoon cumin seed, ground and roasted
- 1 teaspoon salt
- fresh ground black pepper

Preparation:
1. Boil the potatoes in their jackets and allow them to cook completely. Day-old potatoes that have been refrigerated work very well for this dish. Peel the potatoes and cut them into 3/4 inch dice. I actually used mini red potatoes, and left their skins on.
2. Break up the cauliflower into chunky florets that are about 1.5 inches across at the head and about 1.5 inches long. Soak the florets in a bowl of water for 30 minutes. Drain.
3. Put the oil in a large, preferably nonstick, frying pan and set over medium heat. When hot, put in the cumin seeds. Let the seeds sizzle for 3-4 seconds. Now put in the cauliflower and stir it for 2 minutes. Let the cauliflower brown in spots. Cover, turn heat to low, and simmer for about 4-6 minutes or until the cauliflower is almost done but still has a hint of crispness left. Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green chili, ground roasted cumin seeds, salt, and some black pepper. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until the potatoes are heated through.

Indian Cauliflower With PotatoesIngredients:- 2 medium potatoes- 1 small head cauliflower- 5 tablespoons ghee- 1 teaspoo...
03/06/2026

Indian Cauliflower With Potatoes

Ingredients:
- 2 medium potatoes
- 1 small head cauliflower
- 5 tablespoons ghee
- 1 teaspoon cumin seed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 fresh hot green chili pepper, very finely chopped
- 1/2 teaspoon cumin seed, ground and roasted
- 1 teaspoon salt
- fresh ground black pepper

Preparation:
1. Boil the potatoes in their jackets and allow them to cook completely. Day-old potatoes that have been refrigerated work very well for this dish. Peel the potatoes and cut them into 3/4 inch dice. I actually used mini red potatoes, and left their skins on.
2. Break up the cauliflower into chunky florets that are about 1.5 inches across at the head and about 1.5 inches long. Soak the florets in a bowl of water for 30 minutes. Drain.
3. Put the oil in a large, perferably nonstick, frying pan and set over medium heat. When hot, put in the cumin seeds. Let the seeds sizzle for 3-4 seconds. Now put in the cauliflower and stir it for 2 minutes. Let the cauliflower brown in spots. Cover, turn heat to low, and simmer for about 4-6 minutes or until the cauliflower is almost done but still has a hint of crispness left. Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green chili, ground roasted cumin seeds, salt, and some black pepper. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until the potatoes are heated through.

Beef And Tomato Stir-fryIngredients:- 3/4 lb top round beef or 3/4 lb flank steak- 2 tablespoons cornstarch- 2 tablespoo...
03/05/2026

Beef And Tomato Stir-fry

Ingredients:
- 3/4 lb top round beef or 3/4 lb flank steak
- 2 tablespoons cornstarch
- 2 tablespoons sherry wine
- 1 tablespoon low sodium soy sauce
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, smashed
- 4 tomatoes, cut in wedges
- 4 green onions, cut in thin 2 inch lengths

Preparation:
1. Cut beef across the grain into thin strips; cut strips into 2 inch lengths.
2. In bowl, combine cornstarch, sherry and soy sauce; mix until smooth.
3. Add Beef and toss to coat.
4. In wok or nonstick frypan, heat oil over high heat.
5. Add beef and stir fry for 2 minutes; add onion and stir fry for 1 minute or until beef is browned.
6. Add garlic and tomatoes; stir fry until tomatoes are heated through, 1 to 2 minutes.
7. Stir in green onions and serve immediately.

Cabbage And PastaIngredients:- 1 (12 ounce) package farfalle (bow tie) pasta- 1 cup butter- 1 medium head cabbage, chopp...
03/04/2026

Cabbage And Pasta

Ingredients:
- 1 (12 ounce) package farfalle (bow tie) pasta
- 1 cup butter
- 1 medium head cabbage, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper

Preparation:
1. Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
2. Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
3. In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.

Easy Crowd-pleasing JambalayaIngredients:- 2 tablespoons butter- ½ cup chopped green bell pepper- ½ cup chopped onion- 2...
03/03/2026

Easy Crowd-pleasing Jambalaya

Ingredients:
- 2 tablespoons butter
- ½ cup chopped green bell pepper
- ½ cup chopped onion
- 2 cooked chicken breast halves, cubed
- ½ pound uncooked medium shrimp, peeled and deveined
- 1 (10.75 ounce) can cream of shrimp soup
- 1 (10.5 ounce) can French onion soup
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL)
- 2 cups sliced andouille sausage
- 1 cup chicken broth
- 1 cup converted long-grain white rice

Preparation:
1. Preheat oven to 350°F (175 degrees C).
2. Melt butter in a large skillet over medium heat; cook and stir bell pepper and onion until vegetables are tender, about 5 minutes. Remove from heat and stir in chicken, shrimp, cream of shrimp soup, French onion soup, diced tomatoes, andouille sausage, chicken broth, and rice. Transfer mixture to a baking dish.
3. Bake in preheated oven until rice is tender, about 1 1/2 hours.

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