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The Hearty Kitchen, Fort Worth, TX (2026)

06/05/2026

Savory Sweet Potato Hash

Ingredients:
- 1 large sweet potato, diced
- 1 tablespoon water, or as needed
- salt to taste
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 cup diced ham steak
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- 1 teaspoon brown sugar, or to taste

Preparation:
1. Place sweet potato in a microwave-safe bowl; add water and salt. Microwave until partially softened, 2 to 3 minutes; drain.
2. Heat olive oil in skillet over medium heat; cook and stir onion in the hot oil until slightly softened, 3 to 4 minutes. Stir sweet potato, ham, cinnamon, cayenne pepper, and salt into onion; cover skillet with a lid. Cook sweet potato mixture, stirring occasionally, until sweet potatoes are cooked through, about 10 minutes; sprinkle with brown sugar. Cook and stir until brown sugar is dissolved, 1 to 2 more minutes.

06/04/2026

Spiedies

Ingredients:
- 1 1/2 lbs boneless skinless chicken breasts
- 1 cup oil
- 3/4 cup red wine vinegar
- 2 tablespoons sugar
- 4 garlic cloves, minced
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper

Preparation:
1. Cut chicken into large bite sized pieces.
2. Blend remaining ingredients in a large sealable plastic bag. Toss in chicken, press out excess air and seal. Marinate in the refrigerator for 3 to 5 days, tossing occasionally.
3. Thread meat onto metal skewers. If you use wooden skewers, first soak them in water for a few minutes so they won't burn. Grill skewers over hot coals, turning to cook evenly, until meat is cooked. This should take about 10 minutes for the chicken, about 15 for the lamb.
4. To serve, slide meat from skewers into a chunck of fresh Italian bread. You can add mayo, lettuce, tomatoes, and onions if you'd like.

06/03/2026

Beautiful Blueberry Sorbet

Ingredients:
- 4 cups fresh blueberries (or thawed frozen)
- 1 (6 ounce) can frozen apple juice concentrate

Preparation:
1. In a food processor or blender, combine blueberries and apple juice concentrate; blend until liquefied. Pour into an 9 by 13 inch baking pan(preferably glass). Cover and freeze until firm around the edges, about 2 hours.
2. With a heavy spoon, break the frozen mixture into pieces. In a food processor or blender container, place mixture and blend until smooth but not completely melted. Spoon into a 9 by 5 inch loaf pan(glass too, if possible); cover and freeze until firm. Serve within a few days. I sometimes freeze in a plastic container. Enjoy!

06/02/2026

Risotto With Porcini Mushrooms And Mascarpone

Ingredients:
- 2 cups boiling water
- 1 cup dried porcini mushrooms
- 1 (14 ounce) can low sodium beef broth
- cooking spray
- 1 cup uncooked arberie rice
- 3/4 cup chopped shallot
- 2 garlic cloves
- 1/2 cup dry white wine
- 1/4 cup grated parmigiano-reggiano cheese
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup mascarpone cheese
- fresh thyme (to garnish)

Preparation:
1. Combine 2 c boiling water and mushrooms; let stand 30 mins or until soft. Drain through a colander over a bowl. Reserve 1 1/2 c soaking liquid; chop mushrooms.
2. Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm.
3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; saute 5 minutes. Add wine, and cook until liquid evaporates (about 2 mins).
4. Add 1 c broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 c at a time, stirring constantly until each portion of the broth mixture is absorbed before adding the next (about 25 mins total). Add mushrooms, grated cheese, chopped thyme, salt, and pepper; stir gently until cheese melts. Spoon 1 c risotto into each of 4 bowls and top with 1 T mascarpone and thyme leaves if desired.

06/01/2026

Honey Coconut Custard

Ingredients:
- 4 eggs
- 2 cups milk
- 1 cup coconut, shredded, flaked
- 1/3 cup flour
- 3 tablespoons butter, softened
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup honey

Preparation:
1. Place all ingredients EXCEPT honey in a blender or food processor; blend until combined.
2. With blender or food processor running, slowly pour in honey mixing to combine.
3. Spray eight(4-ounce) custard cups with nonstick cooking spray; divide mixture evenly into cups.
4. Place cups on cookie sheet; Bake at 325°F for 30 to 35 minutes or until coconut is lightly browned.

05/31/2026

"Exotic Spice Cookies With Ginger, Cardamom And Rose Water"

Ingredients:
- 2 cups all-purpose flour
- 2 1/4 teaspoons ground ginger
- 2 teaspoons baking soda
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon fresh ground black pepper
- 3/4 teaspoon salt
- 3/4 cup crystallized ginger, chopped
- 1 cup dark brown sugar, packed
- 1/2 cup unsalted butter, room temperature (1stick)
- 1/4 cup vegetable shortening, room temperature
- 1 large egg
- 1/4 cup honey
- 1 teaspoon rose water
- 3/4 cup turbinado sugar, for rolling (raw sugar)

Preparation:
1. Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended.
2. Mix in the crystallized ginger and set aside momentarily.
3. In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not overbeat-it will add too much air).
4. Add the egg, honey and rosewater and beat until blended.
5. Stir in the flour mixture with a wooden spoon, mixing until just until blended.
6. Cover and refrigerate 1 hour.
7. Preheat oven to 350°F.
8. Lightly spray 2 cookie sheets with nonstick cooking spray.
9. Spoon the turbinado sugar in thick layer onto small plate.
10. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely.
11. Place balls on prepared sheets, spacing 2 to 3 inches apart.
12. Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes.
13. Cool on sheets 1 minute.
14. Carefully transfer cookies to wire racks; cool completely.

05/30/2026

Peanut Butter & Jelly Snack Cake

Ingredients:
- 2 cups flour
- 3/4 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup butter
- 1/2 cup peanut butter
- 2 eggs
- 1/4 cup butter, softened
- 1 cup strawberry jelly or 1 cup grape jelly

Preparation:
1. In a large mixing bowl stir together flour, brown sugar, baking powder, baking soda, and salt. Add milk, peanut butter, eggs and butter. Beat at low speed until mixed. Then beat on medium speed for one minute, scraping the sides of the bowl constantly.
2. Spread about two-thirds of the batter into a greased 13x9x2-inch baking pan. Stir jelly and spoon over batter. Drop remaining batter in small mounds on top of the jelly. Sprinkle with Crumb Topping.

Crumb Topping:
1. In a small mixing bowl stir together 1/2 cup packed brown sugar and 1/2 cup flour. Cut in 1/4 cup peanut butter and 3 tablespoons butter until crumbly.
2. Bake in a 350°F oven for 30 - 35 minutes or until golden brown. Serve warm.

05/29/2026

"Ham, Broccoli And Rice Casserole"

Ingredients:
- 2 cups cooked ham, Diced (I often use pre-packaged ham as a timesaver)
- 1 (10 ounce) package frozen broccoli florets
- 2 (10 ounce) cans broccoli cheese soup or 2 (10 ounce) cans cream of broccoli soup
- 1/2 cup milk
- 1 cup cooked white rice or 1 cup brown rice
- 1/4-1/2 cup onion, chopped Fine (or to taste)
- 1 cup cheddar cheese, shredded
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 cup plain breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup butter, softened

Preparation:
1. Preheat oven to 350'.
2. In a Large Bowl, Combine all of the casserole ingredients and mix until blended.
3. Spoon into a large, buttered casserole dish.
4. In a medium, microwave safe dish, add butter and microwave butter about 20 seconds at a time, take out and stir well before placing back in microwave, until butter is melted.
5. Add bread crumbs and parmesan to butter and blend with a fork until it becomes crumbly, top casserole with crumb mixture.
6. Cover and bake for 30 minutes, uncover and bake another 10-15 minutes or until casserole is hot and bubbly and topping has lighlty browned.
7. Let stand 5 minutes, serve.

05/28/2026

Heaven And Hell Cake With Peanut Butter Ganache

Ingredients:
- 2/3 cup cake flour
- 1 cup powdered sugar
- 1 cup egg white (about seven or eight)
- 1 pinch salt
- 1 teaspoon cream of tartar
- 2/3 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 cup cocoa powder
- 1 cup strong coffee
- 1/2 cup shortening
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups cake flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 12 ounces cream cheese
- 1 3/4 cups powdered sugar
- 2 cups peanut butter, at room temperature
- 3/4 cup heavy cream
- 2 lbs milk chocolate, chopped
- 2 cups cream

Preparation:
ANGEL FOOD CAKE:
1. Preheat oven to 375°F.
2. Cut a circle of parchment paper or wax paper to fit the bottom of a 9" cake pan.
3. Do not grease the pan or paper.
4. Sift together the flour and powdered sugar and set aside.
5. Place the egg whites in the bowl of a heavy duty mixer.
6. Beat slowly while adding the salt and cream of tartar and continue beating for 1 minute or until soft peaks form.
7. Increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1-1/2 minutes longer.
8. When egg whites have stiff peaks, add vanilla and almond extract.
9. Remove bowl from mixer and sprinkle half of the powdered sugar-flour mixture and fold in again, using a minimum number of strokes so the egg whites do not deflate.
10. Gently spoon the mixture into the pan and bake for 40-50 minutes or until golden brown.
11. Do not over bake or the cake will sink in the center.
12. DEVIL'S FOOD CAKE: Preheat oven to 350°F.
13. Oil and flour a round 9-inch cake pan.
14. Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste.
15. Set aside.
16. (Might be more liquid than paste) Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes on medium speed.
17. In a separate bowl, sift together the flour, salt, baking powder and baking soda.
18. Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated.
19. Pour batter into prepared pan and bake for 30 minutes.
20. Test for doneness.

PEANUT BUTTER MOUSSE:
1. In the bowl of an electric mixer, whip the cream cheese until light and creamy.
2. Gradually beat in the powdered sugar, then the peanut butter.
3. If mixture looks lumpy, add 2 tablespoons of heavy cream.
4. Continue beating until thoroughly incorporated and fluffy.
5. Transfer mixture to another bowl and set aside.
6. Place heavy cream in the electric mixer bowl and whip until stiff.
7. Carefully, but thoroughly, combine both mixtures; set aside.
8. GANACHE (FROSTING): In a saucepan, bring the cream to a boil and stir in the chocolate.
9. Remove from heat, cover pan and let the chocolate melt.
10. Whisk to combine thoroughly then let cool to room temperature.
11. ASSEMBLING HEAVEN AND HELL CAKE: When both cakes have cooled, carefully slice them in half horizontally with a long, serrated knife so that you now have four layers.
12. Place one layer of the devil's food cake on a cake plate and spoon 1/3 of the peanut butter mousse on the top.
13. Place a layer of the angel food on top of the mousse and spread with another 1/3 of the peanut butter.
14. Continue layering until you have four layers of cake and three layers of mousse.
15. Whisk the ganache and spread with a spatula over the top and sides to frost generously.
16. Chill in the refrigerator for at least two hours before serving.
17. Serve chilled; slice with a warm, wet knife.

Recipe Tip:
1. Slice thinly!
2. It's rich!

05/27/2026

Rhubarb Cream Cheese Torte

Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1 tablespoon granulated sugar
- 9 tablespoons melted butter
- 2 eggs, beaten well
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 lbs thinly sliced rhubarb (5 cups)
- 1/2 cup sugar
- 1/4 cup water
- 1 (3 ounce) package strawberry gelatin

Preparation:
To make the crumb mixture:
1. In a bowl, add the graham cracker crumbs, the 1/2 cup of sugar, plus the 1 tablespoon of sugar, and the butter; mix well. (I used a fork to mix the ingredients together.) Press the crumb mixture in the bottom of a greased 11x7-inch glass baking dish. Set baking dish aside.
2. At this point, preheat the oven to 350°F.
3. To make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Gradually beat in the eggs. Finally beat in the sugar and extract, until mixture is creamy and smooth. Pour the filling over the crumb mixture, and bake in the oven for 20 minutes.
4. After removing the baking dish from oven, allow to cool at room temperature for 2 hours. (But, after cooling for 30 minutes, start preparing the rhubarb topping.).
5. To make the rhubarb topping: In a 3-quart saucepan, add the rhubarb, sugar, and water. (You may not think a 1/4 cup of water is not enough to cook the rhubarb, but trust me it is.) Cook over medium heat for 10 minutes; stirring continuously. Lower the heat to a simmer, and continue cooking for 5 minutes; stirring continuously. Add the gelatin powder, and stir for 1 minute. Remove from heat, and allow to cool at room temperature for 30 minutes.
6. Once the rhubarb mixture has cooled, place the saucepan in the refrigerator to chill for 20 minutes, then pour the mixture over the cream cheese filling.
7. Place the baking dish back in the refrigerator, and chill the dessert for 3 hours before slicing and serving.

Note:
1. This is one dessert that doesn't need to be covered while stored in the refrigerator. (Refrigerate any leftovers.).

The Hearty Kitchen

06/05/2026

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06/03/2026

06/02/2026

06/01/2026

05/31/2026

05/30/2026

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05/27/2026

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