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The Hearty Kitchen, Fort Worth, TX (2025)

12/20/2025

Nutella Acorn Kisses Dessert

Ingredients
- 1 bag of miniature nutter butter cookies
- 3 tsp Nutella spread
- 40 Hershey kisses
- 1 bag of chocolate chips

Preparation

Separate the miniature nutter butter cookies.

One half will have the peanut butter attached, this is okay.

Unwrap the Hershey kisses.

Using a small knife, spread a small amount of Nutella on the inside half of the nutter butter cookie.

If you have the half with the peanut butter just spread the Nutella on top of the peanut butter filling.

Press the flat side of the Hershey kiss to the nutter butter.

Place a tiny amount of Nutella on the center of the top of the nutter butter cookie.

Attach the chocolate chip on the flat side to the Nutella on the top of the cookie.

Serve these little acorns as a topper for cupcakes, on a cake, as a treat with coffee or milk.

Source: Foodista

12/19/2025

Crunchy Chicken Stuffed Waffle Pops & Maple Dijon Dip

Ingredients
- 3 pounds boneless chicken breasts
- 3 eggs
- 3 tablespoons milk
- salt and pepper
- 4 cups crushed corn flakes
- 4 cups Bisquick baking mix
- 2 1/2 cups milk
- 2 tablespoons vegetable (or canola) oil
- 2 eggs
- 1 1/2 cups mayonnaise
- 1/3 cup maple syrup
- 3 tablespoons Dijon mustard
- wooden skewers

Preparation

Preheat the oven to 425 degrees F.

Line several baking sheets with parchment paper.

Cut chicken breasts in half lengthwise, then cut into thin slices.

Whisk together 3 eggs, 3 tablespoons milk, and salt and pepper to taste in a large mixing bowl until well combined. Stir in chicken.

Place crushed corn flakes in a large shallow bowl.

Dredge chicken in corn flakes to coat then place in a single layer on lined baking sheets.

Cook chicken at 425 degrees F for about 14-18 minutes or until cooked through.

Place a wooden skewer into each piece of chicken.

Meanwhile, preheat waffle iron according to the manufacturer's directions.

Brush iron lightly with oil or spray with nonstick spray if desired.

Prepare waffle batter by whisking together Bisquick baking mix, 2 1/2 cups milk, oil, and 2 eggs until combined in a large mixing bowl.

Dip chicken into waffle batter then place on waffle iron (skewer sticking out of iron).

Cook in batches.

Place in a warm oven to keep warm if desired.

Prepare dipping sauce by whisking together mayonnaise, maple syrup, and mustard.

Serve with chicken.

Tips: While chicken is cooking, preheat waffle iron, prepare waffle batter, and prepare dipping sauce. Be sure to cut the chicken into thin slices so that you can close the waffle iron allowing the waffle batter to cook.

Substitutions: Instead of maple syrup you can substitute honey. Instead of mayonnaise you can substitute plain yogurt.

Source: Foodista

12/18/2025

Chopped Beet Salad

Ingredients
- 1 medium-s fresh beet, leaves trimmed
- 2 hard boiled eggs, diced
- 10 ounces spinach, stems trimmed, leaves sliced thinly
- 1 medium Gala apple, diced
- cup blue cheese, crumbled
- 1 1/2 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground black pepper
- 6 tablespoons walnut oil

Preparation

Preheat the oven to 400 degrees Fahrenheit.

Wrap the beet tightly with double layers of foil, place in a baking sheet and roast in a hot oven for about 1 hour, or until it's tender when pierced with a fork.

Cool until warm in foil until ready to use.

Make walnut oil vinaigrette.

Blend together vinegar, mustard, salt, and pepper in a small bowl.

Whisk in the oil in a slow stream until it's well blended.

Peel beet skin and diced beets.

Divide and assemble diced beets with other salad ingredients in plates and drizzle dressing over salad and serve.

Source: Foodista

12/17/2025

Vegan Lemon-berry "Cheese"cake

Ingredients
- 2 tablespoons cornstarch
- 1 graham cracker pie crust (store bought or home-made)
- 2 teaspoons lemon extract
- 1/2 cup mixed berries
- 1 cup silken tofu
- 1 cup strawberries (fresh or thawed frozen)
- 3 tbsp of sugar

Preparation

Preheat the oven to 350 degrees.

In a food processor, combine silken tofu, mixed berries and strawberries.

Process until smooth.

You'll probably have to scrape down the sides a few times to make sure everything is combined.

Add cornstarch and lemon extract, then blend until smooth.

Then pour in the sugar and (for the last time, I promise) combine until smooth.

Pour the tofu/berry mixture into the pie crust.

Put the pie into the heated oven and bake for 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the middle.

Chill for at least 5 hours, then slice and serve.

Feel free to garnish with vegan whipped cream.

Source: Foodista

12/16/2025

Macadamia Crusted Whitefish

Ingredients
- 2 eggs
- 3 1/4 cups all-purpose flour
- 1 teaspoon of lemon pepper
- 1 cup macadamia nuts
- 2 tablespoons of oil
- 1/2 cup of panko
- 1 pound tilapia

Preparation

Grab three bowls and add the eggs, whisk up to one, flour in the second, and the panko, macadamia nuts, and lemon pepper in the third.

Dip the fish first into the flour, then the egg, and finally the macadamia mixture.

Heat up the oil in a large frying pan on high heat.

When the oil is good and hot, add your fish into the pan.

Cook it up for about 3 minutes on each side, until cooked through, and serve.

If needed, switch out the oil about halfway through pan frying.

Source: Foodista

12/15/2025

Cheese Tortellini With Shrimp In Tomato Cream Sauce

Ingredients
- 14 ounces can Italian diced tomatoes, do not drain
- 1 bag frozen cheese tortellini
- 1 chicken bullion cube, crushed
- 2 teaspoons chopped fresh parsley
- 4 teaspoons of fresh or dried thyme
- 2 large garlic cloves, minced
- 1 1/2 cups heavy cream or half and half (both are equally good)
- 4 Tbs. olive oil
- freshly-grated Parmesan cheese for garnish
- salt and freshly grounded pepper to taste
- 1/2 pound large fresh or frozen shrimp (thawed, peeled and tails removed)

Preparation

Thaw frozen shrimp according to package directions if using frozen, and then peel, devein and rinse shrimp in a colander.

While shrimp are draining, fill a medium size saucepan with cold water and cook tortellini according to package directions. Do not overcook the tortellini, no more than 2-3 minutes once tortellini are added to boiling water.

Drain pasta and set aside.

Using the same saucepan combine diced tomatoes, crushed bullion, parsley and thyme and bring to a low simmer.

While tomatoes are simmering, bring a large skillet to medium heat and add olive oil.

Heat olive oil and add minced garlic, cooking just until slightly opaque (approximately 1 minute).

Add garlic and olive oil to tomatoes, stir. Taking a fork and crushing tomatoes, breaking up the pieces until a chunky sauce is achieved.

Add cream to the skillet that is used for garlic and bring to a low simmer.

Add tomato sauce, Parmesan cheese and salt and pepper to taste to cream and bring to slow simmer

Add cream to the skillet that is used for garlic and bring to a slow simmer.

Add tomato sauce, Parmesan cheese and salt and pepper to taste to cream and bring back up to a slow simmer.

Reduce heat on cream sauce to low to keep warm and continue to stir occasionally.

At this point, butterfly the shrimp, which helps to make the amount of shrimp seem more substantial, but this is not a necessary step. To butterfly your shrimp, place on a cutting board and with a very sharp knife, open up shrimp along the back but not cutting all the way through.

Add shrimp to cream sauce and cover, allowing shrimp to cook for approximately 4-5 minutes.

Add tortellini to pan coating with cream sauce and seasoning if necessary with additional salt and pepper.

Remove from heat.

Plate and top with a sprinkle of shredded parmesan cheese.

Source: Foodista

12/14/2025

Avocado And Cannellini Bean Salad

Ingredients
- 1 medium avocado, mashed to a paste
- 1 cup romaine lettuce or baby spinach, shredded
- 1 tablespoon Low Fat Balsamic Vinaigrette
- 1/4 cup cannellini beans
- 5 grape tomatoes
- 1 teaspoon Italian seasoning

Preparation

Throw all of the ingredients together in a container.

Measure out the dressing and place in a plastic baggie.

When ready to eat, pour in the dressing, shake and enjoy!

Source: Foodista

12/13/2025

Spaghetti Squash & Tomato Basil Meat Sauce

Ingredients
- 1 tsp black pepper
- 16 oz can crushed tomatoes
- extra virgin olive oil
- 1 Tbsp fresh chopped basil
- 1 tsp garlic powder (or saute and sub 1 clove fresh garlic, minced)
- 1 pound lean ground beef
- 1 tsp onion powder (or saute and sub 1/4 cup chopped onion)
- salt to taste
- 1 spaghetti squash

Preparation

Heat the oven to 40.

Halve the squash, scoop and clean the seeds inside.

Drizzle with a tsp of extra virgin olive oil in each half, add a little salt.

Take each half and turn face down on a prepared cookie sheet and bake in the oven for 50 minutes.

Remove and allow to cool for 5-10 minutes. Take a fork and start to shred the insides. While roasting the spaghetti squash, brown the lean ground beef.

Saute the onion and garlic if using fresh veggies.

Drain the meat sauce and then mix the onion, garlic, black pepper, and meat and place on low to medium heat.

Add the crushed tomatoes, basil, and pepper, stir.

Allow to simmer while spaghetti squash is roasting, stirring frequently.

Scoop the spaghetti squash onto a bowl, cover with meat sauce, and add a pinch of parmesan if desired.

Source: Pink When

12/12/2025

Apple Cinnamon Quiche

Ingredients
- 2 apples, peeled and sliced
- 2 tablespoons butter
- 1 tablespoon white sugar
- 1 teaspoon cinnamon
- 1 unbaked 10-inch pie shell
- 8 ounces Cheddar cheese, grated
- 4 large eggs
- 1 1/2 cups whipping cream

Preparation

Preheat the oven to 375 degrees Fahrenheit.

In a large skillet, saute the apples in the butter over medium heat for 5 minutes.

Transfer the apples into a large bowl, and toss with the sugar and cinnamon until well coated.

Layer the apples in the pastry shell.

Sprinkle the cheese evenly over the apple mixture.

In a medium bowl, lightly whisk together the eggs and whipping cream until well blended.

Pour the egg mixture over the apples and cheese.

Bake for 35 minutes, or until set.

Source: Foodista

12/11/2025

Lychee Smoothie

Ingredients
- 15 lychees from the can or fresh ones
- 250 milliliters fresh milk
- 100 milliliters evaporated milk
- 1 1/2 tablespoons condensed milk
- 200 milliliters lychee water (from the can)
- ice cubes

Preparation

Put all ingredients in a FP or blender.

Blend till smooth.

Pour in glass and add ice cubes.

Enjoy the smoothie!

Source: Foodista

12/10/2025

Palestinian Chicken Wraps

Ingredients
- 1 cup of chicken broth
- 1 pound deboned chicken thighs
- olive oil as needed
- 1/4 cup of toasted pine nuts
- salt to taste
- 2 tablespoons sumac powder
- 12 Turkish pastry leaves or 6 pita bread, split open or 12 flou
- 1 1/2 pounds red or yellow onions, sliced in rings

Preparation

Cut the chicken in even-sized small pieces.

Fry the onion rings in olive oil until caramelized.

Remove the onions and set aside.

Add olive oil and fry chicken pieces with spices for ten minutes.

Add 1/2 cup of chicken broth and cook 3 minutes longer.

Brush the pastry leaves or flour tortilla or pita all over with melted butter or olive oil on one side.

Flip to the other side and place 1/4 cup of chicken and onion and some pine nuts on the bottom edge and roll up like a cigar.

Place in a 350F oven and bake until crispy and golden.

Halfway through, ladle a bit of chicken broth on the ci**rs to keep the chicken moistened.

Serve when done with a yogurt and cucumber salad if you wish.

Source: Foodista

12/09/2025

Cabbage And Sausages In Beer

Ingredients
- 200ml beer
- 6 tablespoons butter or margarine, divided
- 400g green cabbage, halved lengthwise, cut into two-finger-width wedges
- 1 small onion, (diced)
- pepper to taste
- 150g potatoes, cut into chunks
- 1 teaspoon salt
- 200g smoked sausages, cut into thumb-length pieces
- ½ Tbs sugar

Preparation

Melt the butter in a large pan over medium-low heat, add the onion, sugar and salt and cook them, stirring frequently, until the onion is golden, about 5-8 minutes. Stir in the beer, scraping up any bits from the bottom of the pan.

Add the sausages, cabbage and potatoes and simmer, covered, stirring occasionally, for 20 minutes or until the vegetables are tender.

Serve the sausages and veggies in big bowls with plenty of the cooking liquid, sprinkled with freshly cracked pepper.

Source: Foodista

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