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The Hearty Kitchen, Fort Worth, TX (2026)

02/22/2026

Hot Creamy Crab Dip

Ingredients:
- 8 tablespoons cream cheese
- 1/2 cup mayonnaise (Kraft Miracle Whip is preferred)
- 7 1/2 ounces canned crabmeat, drained or 7 1/2 ounces use fresh crabmeat
- 4 tablespoons minced onions
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon Tabasco sauce or 1/8 teaspoon red hot sauce

Preparation:
1. Preheat oven to 350°F degrees.
2. In a mixing bowl using an electric mixer, beat cream cheese and mayonnaise until smooth.
3. Stir in crabmeat, minced onion, lemon juice and Tabasco sauce.
4. Spoon mixture into a small oven-proof dish that has been sprayed with a good vegetable oil.
5. Bake in preheated 350°F oven for 20 minutes or until sauce is bubbly.
6. Serve with crackers of your choice, potato chips, tortilla or taco chips.

NOTE:
1. For those who prefer a spicier dip, add addtional Tabasco sauce, also 2 teaspoons of Worcestershire sauce.
2. You may consider adding about 4 Gherkin pickles chopped small.

02/21/2026

Carrot Curry

Ingredients:
- 4 -5 cups fresh carrots, peeled and sliced on a slant-not too thin
- 1 cup orange juice, freshly squeezed
- water, to cover
- 1 teaspoon salt
- 2 -4 tablespoons ghee or 2 -4 tablespoons olive oil
- 4 -5 cardamom pods, seeds only
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons mustard seeds
- 4 whole cloves
- 1 tablespoon cumin seed
- 1/4 teaspoon cayenne pepper
- 1/2-1 teaspoon curry powder (optional)
- 3 tablespoons raisins
- 1 ripe banana, sliced very thin
- 1 1/2 tablespoons cornstarch (optional)

Preparation:
1. Place carrots, orange juice, and salt in a medium pot with enough water to cover the carrots. Bring to a boil and turn down heat, simmer for 5 minutes.
2. In the meantime, in a large skillet, heat the butter and stir in all of the spices, stir until fragrant.
3. Stir in carrots and their liquid, raisins, and banana. Simmer slowly over low heat for about 30 minutes.
4. If the liquid seems too thin, take some out and whisk the cornstarch into it, then slowly stir it into the curry, heat a few minutes more until thick and it is ready to serve.

02/20/2026

Baby's First Applesauce Cake And Petit Fours

Ingredients:
- 2 cups canola oil or 2 cups safflower oil, plus some for pans
- 6 cups unbleached all-purpose flour
- 4 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 cups unsweetened applesauce
- 2 2/3 cups pure maple syrup
- 1/4 cup cider vinegar
- 0.25 (12 ounce) package frozen apple juice concentrate, thawed

Preparation:
1. Preheat oven to 375°F. Oil two 13"x18" rimmed baking sheets; line with parchment paper and set aside.
2. Whisk flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
3. Whisk applesauce, oil, maple syrup, vinegar, and apple juice concentrate in another bowl. Add to flour mixture and mix until combined.
4. Divide batter between prepared sheets. Bake until pale golden and a cake tester (toothpick if you're not Martha) inserted into the center comes out clean, about 18 minutes.
5. Cool in the pans on wire racks 10 minutes, then invert and remove parchment. Reinvert (turn it so pretty top is on top again) onto a large cutting board lined in parchment. Let cool completely.
6. Cakes can be stored at this point, wrapped in plastic, overnight.
7. Cut a 3" strip off the long (18") side of each cake (for petit fours). Cut remaining portion in half crosswise and trim into four 8" squares (for adult cake).

For adult cake:
1. Stack square cakes on a square piece of cardboard, spreading Apricot Whip (Recipe #238540) between them (or whatever filling, jam, or frosting you want). Spread a very thin layer of Apricot Frosting (Recipe #238541) on top and sides, smoothing with offset spatula (or use your own frosting, of course). Decorate as you wish.

For Petit Fours:
1. Trim cake strips to 3"x15". Spread Apricot Whip (Recipe #238540) on one strip; top with remaining strip. Cut into twenty 1 1/2" squares. Top half with squares cut from Soft Apple Slices (Recipe #238883). Pipe dot of frosting onto other half, or decorate in some other manner.

02/19/2026

Celery Salad With Sherry Vinaigrette

Ingredients:
- 1 bunch celery, chopped
- 1 (12 ounce) can whole kernel corn, drained
- 1 head leaf lettuce - rinsed, dried, and torn into bite-sized pieces
- ¼ cup garden cress, or more to taste
- 5 tablespoons soybean oil (vegetable oil)
- 2 tablespoons sherry vinegar
- 1 small shallot, minced
- ? teaspoon Dijon mustard
- salt to taste
- white pepper to taste

Preparation:
1. Combine celery, corn, lettuce, and garden cress in a bowl.
2. Mix together oil, sherry vinegar, shallot, mustard, salt, and pepper in a bowl. Pour vinaigrette over salad and mix well.

02/18/2026

Arugula Macadamia Nut Pesto

Ingredients:
- 6 1/2 ounces macadamia nuts
- 4 ounces fresh basil (about 1 cup packed)
- 7 ounces baby arugula (about 3 cups packed)
- 1 cup ricotta cheese (part skim)
- 1 pint cherry tomatoes, halved
- 1 lb cavatappi pasta
- salt and pepper

Preparation:
1. Preheat oven to 350 degrees. Spread Macadamia nuts on small jelly roll pan (or similar) and roast in the oven for 5 – 10 minutes, stirring every 2-3 minutes. Watch closely so they do not brown too much, remove from oven when golden brown and let cool. Cook pasta according to manufacturer's directions (boil approximately 10 minutes). Meanwhile in a food processor, pack in the basil, the arugula and the nuts and process until well pureed (I had to start with half the greens and nuts and once it pureed a bit, added the rest.). Add the ricotta to the food processor and blend until well mixed. Drain the pasta and toss with the pureed mix and the halved cherry tomatoes. Add salt and pepper to taste and toss again.
2. Note – traditional pesto often has garlic added but I have a food sensitivity to garlic. Feel free to experiment by adding garlic, but first try it as listed above, it has a lovely fresh nutty greens taste to it!

02/17/2026

Jazzy New Orleans Chicken

Ingredients:
- 2 1/4 lbs chicken pieces, skinned (bone in)
- 1/3 cup all-purpose flour
- 1 tablespoon olive oil
- 8 ounces spicy smoked sausage, thinly sliced (such as chorizo)
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 bell peppers, chopped (green, red or yellow)
- 3 plum tomatoes, chopped
- 1 teaspoon packed brown sugar
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1 pinch cayenne pepper
- 1 1/2 cups long-grain white rice
- 2 1/4 cups chicken stock
- 2 bay leaves
- 2 tablespoons chopped fresh parsley
- 1 lemon, sliced

Preparation:
1. In a bowl, dredge chicken in flour, turning to coat all sides. In large sauce-pan, heat oil over medium heat: brown chicken, about 8 minutes per side. Transfer to a plate.
2. In the same pan, cook sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, allspice, and cayenne, stirring occasionally, for 10 minutes or until peppers are softened. stir in rice. Add stock and bay leaves.
3. Nestle chicken into rice, bring to a boil. Reduce heat, cover and cook for about 20-25 minutes, or until liquid is absorbed and juices run clear when chicken is pierced. Remove bay leaves. Serve sprinkled with parsley. Garnish with lemon wedges.

02/16/2026

Maui Wowie Shrimp

Ingredients:
- 2 pounds uncooked medium shrimp, peeled and deveined
- 1 pinch garlic salt, or to taste
- ground black pepper to taste
- ¼ teaspoon cayenne pepper, or to taste (Optional)
- 1 cup mayonnaise
- 1 lemon, cut into wedges

Preparation:
1. Preheat outdoor grill for medium heat, and lightly oil the grate.
2. Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
3. Generously coat both sides of shrimp with mayonnaise.
4. Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.

02/15/2026

Pizza Margherita

Ingredients:
- 1 lb prepared pizza dough
- 1 (28 ounce) can whole tomatoes, drained, seeded, and chopped
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 5 ounces mozzarella cheese, ball thinly sliced into 8 pieces
- 6 black olives, pitted and halved
- 8 -10 fresh basil leaves

Preparation:
1. On lightly floured surface, roll out pizza dough into 12 inch circle. Transfer it to a pizza stone or pan.
2. Spread tomatoes over dough, sprinkle with salt, and drizzle with 2 tbsp of the olive oil. Arrange the cheese and olives on top.
3. Bake in 475°F oven, until golden and bubbly, about 15-18 minutes. Sprinkle with basil leaves and drizzle with the remaining 1 tbsp olive oil.

02/14/2026

Tuscan Tomato Artichoke Soup

Ingredients:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 (15 ounce) can artichoke hearts, drained and chopped
- 1 (15 ounce) can Italian-style diced tomatoes
- 1 cup vegetable broth
- ½ cup chopped roasted red bell peppers
- 1 teaspoon dried basil
- 1 teaspoon herbes de Provence
- salt and ground black pepper to taste
- ¾ cup nonfat half-and-half
- ½ cup grated Parmesan cheese

Preparation:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbes de Provence, salt, and pepper; reduce heat and simmer, covered, until flavors combine, about 20 minutes.
2. Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth.
3. Stir half-and-half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan cheese before serving.

02/13/2026

Salade Lyonnaise

Ingredients:
- 1 cup chopped smoked bacon
- 4 eggs
- 1 head romaine lettuce, chopped
- 2 cloves garlic, finely chopped
- 2 cups curly endive, chopped
- 2 roma tomatoes, sliced
- 1 cup extra virgin olive oil
- ½ cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon white sugar
- 2 tablespoons herbes de Provence
- salt and pepper to taste
- 1 small onion, finely chopped

Preparation:
1. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
2. Meanwhile, fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate.
3. Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg.
4. Whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve on the side.

02/12/2026

Chicken And Sausage With Bowties

Ingredients:
- 1 (16 ounce) package uncooked farfalle pasta
- 2 skinless, boneless chicken breasts
- 1 pound hot Italian turkey sausage, casings removed
- 1 tablespoon olive oil
- 2 cloves garlic, sliced
- 1 (14.5 ounce) can crushed tomatoes
- ½ cup red wine
- 2 tablespoons chopped fresh basil
- 1 teaspoon dried rosemary

Preparation:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Wash chicken breasts and cut into large bite-size pieces. Cut sausages into large pieces. In a large, deep skillet over medium low heat, combine oil and garlic; and cook just enough to flavor the oil. Remove garlic from oil.
3. Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.

02/11/2026

Fried Butterflied Shrimp

Ingredients:
- 1 pound large shrimp, peeled and deveined and butterflied
- 1 quart water
- 1½ cups cornstarch
- 2 eggs
- 2 cups fresh bread crumbs
- 5 cups oil for deep frying

Preparation:
1. Preheat deep fryer or skillet with oil to 350°F (175 degrees C).
2. In a large bowl, pour in water and mix in cornstarch and eggs.
3. Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
4. Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

The Hearty Kitchen

02/22/2026

02/21/2026

02/20/2026

02/19/2026

02/18/2026

02/17/2026

02/16/2026

02/15/2026

02/14/2026

02/13/2026

02/12/2026

02/11/2026

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