https://www.facebook.com/113180967799160/

The Hearty Kitchen, Fort Worth, TX (2026)

01/11/2026

Old Fashioned Vanilla Buttercream Frosting

Ingredients
- 1/2 cup solid vegetable shortening
- 1/2 cup softened butter
- 1 1/2 tsp vanilla
- 5 cups confectioners sugar
- 3 Tbsp milk

Preparation

In a large mixing bowl cream butter and shorten with an electric mixer.

Add vanilla.

Gradually add in sifted confectioners sugar, one cup at a time beating on medium speed.

Scrape sides and bottom of bowl often.

When all of the sugar has been mixed in, icing will appear dry.

Add milk and beat at medium speed for 3 minutes.

Keep icing covered with a damp cloth until ready to decorate.

For best results, keep the icing bowl in the refrigerator when not using.

Icing can be stored in an airtight container for up to a week.

Just re-whip it in the mixer before using.

Makes 3 1/2 cups.

Source: Pink When

01/10/2026

Cyndee's Neiman Marcus Cake

Ingredients
- 3/4 teaspoon baking soda
- 3 ounces butter
- 1/4 cup cornstarch
- 1 8 oz softened cream cheese
- 2 eggs
- 2 cups sifted flour
- 3/4 teaspoon kosher salt
- 1 lemon, zested
- 1 pt. sour cream
- 3 tablespoons sugar
- 1 teaspoons pure vanilla extract

Preparation

Preheat the oven to 350F degrees.

Grease a 9 by 13 inch baking pan.

To make the cake layer from scratch, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes.

On medium speed, add the eggs, 1 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed.

Mix well. Sift together the flour, cornstarch, salt, and baking soda.

With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth.

Finish mixing by hand to be sure the batter is well mixed.

Pour the batter evenly into the prepared baking pan.

Mix the ingredients for the topping and spread evenly on top of the batter.

Bake for about 30 -35 minutes and let the cake cool before removing it from the pan.

Source: Foodista

01/09/2026

Ginger Baked Pear [Paleo, Aip]

Ingredients
- 2 Bartlett/Williams pears
- 1.5 Tablespoon (22 ml) honey
- 1.5 Tablespoon (22 ml) coconut oil
- 2 teaspoons (6 g) ginger powder
- 1 teaspoon lemon juice

Preparation

Preheat the oven to 400F (200C).

Mix together the honey, coconut oil, ginger powder, and lemon juice in a small bowl.

Peel the pears and make sure they can stand by themselves on a baking tray.

If not, then cut off a slice on the bottom of the pear to make it flat so that it can stand.

Use your hands (or a spoon or a brush) to cover the pears with the mixture.

You should only need to use a very small amount of mixture to cover the pears (around 1/4 of the mixture).

Place an aluminum foil on a baking tray and place the pears on the tray and bake for 1 hour.

After 15 minutes, use a spoon to pour a bit more of the mixture on each pear.

After 30 minutes in the oven, pour a bit more mixture on each pear.

Continue baking for the last 30 minutes until the pear is pretty soft (you should be able to cut it with a spoon).

Save the rest of the mixture to serve with.

Source: Foodista

01/08/2026

Yakhni Puloa

Ingredients
- 1 pound chicken breast or lamb, cut into bite-size pieces
- 1 cup basmati rice
- 1 cup stock (chicken or beef)
- 4 green cardamom pods
- 10 wholes peppercorns
- 1 cinnamon stick
- 1 bay leaf
- 1 star anise
- 1 pinch small of saffron
- 2 tablespoons fresh grated ginger
- 2 cloves garlic, minced
- 1 cup diced onion
- cup sultanas (golden raisins)
- cup chopped dried apricot
- 1/2 cup almonds or cashews
- salt
- chopped cilantro for garnish

Preparation

In a large pot, heat 2 tablespoons of oil over medium heat.

Add the cardamom, cinnamon, bay leaf, anise and saffron.

Stir to release the flavors and add the onions.

Saut for 2-3 minutes, then add the ginger and garlic and saute another 2 minutes.

Add the chicken to the pot.

Salt liberally and cook for 1-2 minutes.

Next add the rice and stir to coat it in oil.

Add the stock and bring to a boil.

Once boiling, pour the sultanas on top, cover, and reduce the heat to low.

Steam the rice for 15 minutes.

Then remove from heat.

Stir in the chopped apricots and nuts and cover again.

Allow the puloa to sit another 5 minutes, covered.

Serve with cilantro sprinkled on top.

Serves 4.

Source: Foodista

01/07/2026

Creamy Potato Cheese Soup

Ingredients
- 1/2 teaspoon black pepper
- 2 mediums carrots, coarsely grated
- 8 ounces low-fat cheddar or Colby cheese
- 1/2 teaspoon dry mustard
- 1/2 cup fat-free half and half
- 1 medium onion, diced
- 1/2 teaspoon paprika
- 1 pound red potatoes, cut into ½-inch cubes
- 3/4 teaspoon table salt
- 29 ounces vegetable broth

Preparation

Coat a nonstick medium pot with cooking spray and set over medium heat.

Cook onions until they just begin to color.

Add carrots, salt, pepper, paprika and mustard.

Mix well and continue to cook until carrots begin to soften.

Add potatoes, broth and half-and-half.

Increase heat and bring to a boil, then reduce heat to simmer.

Cook until potatoes are tender, about 20 minutes.

Add cheese and stir to melt; puree in batches in a blender.

Source: Foodista

01/06/2026

Kicked Up Broccoli Rabe & Ham Hero

Ingredients
- loaf of Italian bread
- 1 bunch of fresh broccoli rabe
- Deli ham
- 5 cloves of garlic, crushed or chopped
- fresh ground black pepper
- juice of 1 lemon
- olive oil for drizzling
- 1 teaspoon red pepper flakes
- 2 tablespoons of roasted marinated hot peppers
- Romano cheese for grating
- sea salt
- 1 sweet onion, chopped

Preparation

Rinse the broccoli rabe and cut the hard stems off.

Fill a large sauce pot halfway with water and bring to a boil.

Place the broccoli rabe in the water and simmer for about 7- 8 minutes until the broccoli is tender.

Remove from the water and let drain.

Heat a large frying pan with a few drizzles of olive oil and add the garlic and the onion. Saute this until the onion is clear and slightly caramelized.

Add roasted peppers and the broccoli rabe.

Add the dashes of sea salt, black pepper and red pepper flakes.

Combine the lemon juice with about 2 tablespoons of olive oil and drizzle over the broccoli rabe and toss.

Split the Italian bread down the middle and drizzle the sides with olive oil.

Place on a heated griddle to get slightly toasted.

Grate the cheese on both sides of the bread and fill with the broccoli rabe on one side and the ham on the other side of the bread.

Source: Foodista

01/05/2026

Braised Carrots

Ingredients
- 1/2 cup apple, juice
- 3 carrot, chopped, (rolling cut is nice)
- 1 fresh sprig rosemary, chopped or 1/2 tsp dried rosemary
- 2 cloves garlic, bruised
- 1 zest of 1 lemon
- 2 tablespoons olive oil
- 1 onion, chopped

Preparation

Heat the oil in a frypan over high heat.

Add the garlic and onion and cook for 2 minutes.

Add the carrots, rosemary and lemon zest and cook for 2 minutes more.

Add the apple juice and cook for 3 more minutes, until almost all of the liquid has evaporated.

Source: Foodista

01/04/2026

Super Food Trail Mix

Ingredients
- 1/4 cup almonds
- 1/4 cup dried blueberries
- 1/4 cup goji berries
- 1/4 cup pumpkin seeds
- 1/2 cup walnut halves

Preparation

Mix all the ingredients in a medium size bowl.

Serve.

Source: Foodista

01/03/2026

Chicken Enchilada Rice Casserole

Ingredients
- 3 boneless skinless chicken breasts
- 2 cups dry Basmati rice
- 4 cups water
- 1 tbsp butter
- 20 ounces enchilada sauce
- 1 can refried beans
- 2 cups Mexican blend shredded cheese
- 1 red bell pepper, diced
- 4 green onions, chopped
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1 cup frozen corn
- cilantro, for garnish, optional

Preparation

Preheat the oven to 350F degrees.

Bake chicken breasts in a baking pan for 30-35 minutes, or until juices run clear and chicken is cooked through.

Let cool in the pan for 10 minutes before shredding using an electric mixer fitted with a paddle attachment or 2 forks.

Meanwhile, cook the rice according to package directions or in a rice cooker with 4 cups of water and 1 tablespoon butter.

Keep the oven preheated at 350F degrees.

In a large bowl, mix together the chicken, 2 cans of enchilada sauce, refried beans, and half of the cheese. Stir until evenly combined.

Add in the rice, seasonings, diced red pepper, and chopped green onions.

Mix well.

Transfer mixture into a large casserole dish.

Top with the frozen corn and remaining cheese.

Bake for 35-40 minutes, or until the cheese is melted and bubbly.

Garnish with cilantro and serve warm.

Source: Foodista

01/02/2026

Jalapeno Deviled Eggs

Ingredients
- 6 hard-boiled eggs, cooled and peeled
- 1 fresh jalapeño pepper, seeded and minced
- 1 celery stalk, minced
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1-2 teaspoons pickled jalapeño juice (or white wine vinegar)
- salt and pepper to taste

Preparation

After the eggs are hard boiled and cooled, cut the eggs in half, lengthwise.

Carefully remove the yolks and add them to a small bowl.

Mash the yolks with a fork.

Add the jalapeno, celery, mayonnaise, mustard and pickled jalapeno juice.

Add salt and pepper to taste.

Spoon the mashed mixture back into the egg white halves.

Refrigerate for a few hours before serving.

Source: Foodista

01/01/2026

Brie With Cardamom-scented Clementine Chutney

Ingredients
- 350 grams wheel French Brie, cut into 24 wedges
- 4 Clementines
- 1/2 tablespoon extra virgin olive oil
- 1/2 teaspoon ground cardamom
- salt and ground black pepper to taste
- 1/4 cup finely chopped red onion
- 24 Water Crackers, Cracked Pepper or Sesame Seed
- 1 teaspoon white wine vinegar

Preparation

Zest Clementines, reserving zest in a bowl. Peel and separate into segments and then cut into 1/2-inch pieces, discard seeds.

Transfer to a bowl with zest and set aside.

Heat oil in a small pot over medium heat.

Add onions and cook, stirring occasionally, 3 to 4 minutes. Stir in vinegar and cook for 1 minute more.

Add fruit and zest, cardamom, salt and pepper and cook, stirring gently once or twice, until juicy, 2 to 3 minutes more.

Transfer to a bowl and set aside to cool.

Top each cracker with a wedge of Brie and then a dollop of Clementine chutney.

Source: Foodista

12/31/2025

Pastitsio

Ingredients
- 8 tablespoons (1 stick) of butter
- 1 pound ziti, penne, elbows, or other cut pasta
- 4 tablespoons plain bread crumbs, preferably fresh
- 3 cups milk
- 1/4 cup flour
- 1/8 teaspoon freshly grated nutmeg, plus a little more if desired
- salt and freshly ground pepper to taste
- 4 eggs, beaten
- 2 cups freshly grated parmesan or hard feta cheese
- 4 cups meat sauce, Bolognese-style (Ragu) or other tomato sauce

Preparation

Bring a large pot of water to a boil.

Preheat the oven to 350F.

Melt the butter in a 2-quart saucepan over low heat.

Salt the boiling water and cook the pasta until it is barely tender, not quite done enough to eat.

Drain the pasta.

Place pasta in a large bowl and toss with 2 tablespoons of the melted butter and 2 tablespoons of the bread crumbs. Set aside.

Use 1 tablespoon of the melted butter to grease a large baking pan or casserole.

In a small saucepan or microwave, heat the milk until small bubbles appear.

Reheat the remaining butter and stir almost constantly with a wire whisk until the mixture turns golden, about 5 minutes.

Slowly add the milk, whisking all the while; cook, whisking, until the mixture thickens, about 3 to 5 minutes.

Add the nutmeg, salt and pepper.

Stir a couple of tablespoons of the hot sauce into the beaten eggs, then a little more.

Pour this mixture back into the sauce and stir.

Add most of the Parmesan - reserve some for sprinkling - and stir again.

Put half the pasta in the baking dish; cover with half the tomato sauce and all the cheese sauce.

Sprinkle with the remaining Parmesan or feta and the remaining bread crumbs (another little grating of nutmeg here won't hurt either).

Bake for about 45 minutes, or until the top turns golden brown.

Let rest a few minutes before serving.

Source: Foodista

The Hearty Kitchen

01/11/2026

01/10/2026

01/09/2026

01/08/2026

01/07/2026

01/06/2026

01/05/2026

01/04/2026

01/03/2026

01/02/2026

01/01/2026

12/31/2025

Address

Website

Alerts

Contact The Practice

Shortcuts

Featured

Share