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

The Hearty Kitchen

Home
United States
Fort Worth, TX
The Hearty Kitchen

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from The Hearty Kitchen, Kitchen/Cooking, Fort Worth, TX.

10/28/2026

Fast Sausage Pasta

Ingredients:
- 1 (16 ounce) package spaghetti
- 1 pound fresh, ground pork sausage
- 2 tomatoes, chopped
- 1 (6 ounce) can black olives, drained and sliced
- 4 cups Cheddar cheese, shredded

Preparation:
1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or to taste; drain.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown; drain well.
3. In a large bowl, mix together cooked sausage, spaghetti, tomatoes, olives and shredded cheese. Serve.

10/27/2026

Pressure Cooker Black Beans

Ingredients:
- 7 cups water
- 1 pound dry black beans
- 1 small onion, finely chopped
- 1 bunch cilantro, tied together with butcher twine
- 1 tablespoon olive oil
- 1½ teaspoons salt
- 2 tablespoons balsamic vinegar

Preparation:
1. Combine water, black beans, onion, cilantro, olive oil, and salt together in a pressure cooker; cover and seal with lid. Cook on high according to manufacturer's instructions, about 40 minutes. Allow steam to release completely. Remove lid and stir balsamic vinegar into beans.

10/26/2026

Seven Layer Magic Bars (With A Sturdy Crust)

Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup butter or 1/2 cup margarine, melted
- 3/4 cup butterscotch chips
- 3/4 semi-sweet chocolate chips
- 1 cup flaked coconut
- 1 cup nuts, chopped
- 1 (14 ounce) can sweetened condensed milk

Preparation:
1. Preheat oven to 350°F (325°F for glass baking pan).
2. In small bowl, combine graham cracker crumbs and butter; mix well.
3. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
4. Layer evenly with remaining ingredients;press down firmly with fork.
5. Pour condensed milk evenly over bars.
6. Bake 25 minutes or until lightly browned.
7. Cool.
8. Chilling whole pan in fridge makes cutting a breeze.
9. Cut into bars or diamonds.
10. Store leftovers covered at room temperature or freeze.

10/25/2026

Black Bat Wings

Ingredients:
- 2 (12 ounce) bottles Louisiana hot sauce (Crystal Wing Sauce)
- 1 tablespoon liquid black food coloring
- 2 dozen whole chicken wings (tips on)

Preparation:
1. Mix black food color and Hot Wing sauce in a one gallon sized resealable bag. "Stretch the wings open but do not damage the joints. (They should resemble open wings ready for flight!) Add wings into the bag and zip closed. Toss well to coat the wings. Unzip, squeeze out most of the air and rezip. Set bag on a large platter-so the wings are mostly single layered in the sauce- and place in the fridge. Marinate the wings several hours or overnight, (re-toss every couple hours if you can so the black color of the marinade gets on all surfaces of the wings). Preheat oven to 425. Remove wings from bag with tongs and place on a foil lined-(Pam) sprayed baking sheet with shallow sides (I used my jelly roll pan) Fan/stretch the wings open. (Discard sauce). Bake at 425 for 25-30 min or until done. Serve on a light colored platter for best visual effect. These wings look awesome dark black and the color does not stain your fingers after baking.

10/24/2026

Lemon Curd Bars

Ingredients:
- 1 cup butter, softened*
- 1 cup sugar
- 2½ cups Pillsbury BEST All Purpose Flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 (10 ounce) jars Dickinson's Lemon Curd
- ¾ cup flaked coconut
- ½ cup almonds, chopped
- 1 tablespoon powdered sugar

Preparation:
1. Heat oven to 350°F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.
2. Bake 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd.
3. Bake additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.

10/23/2026

Mildly Sweet Wh***ey Chicken

Ingredients:
- 2 pounds chicken thighs
- salt and ground black pepper to taste
- 1¼ cups pineapple juice
- 3 tablespoons bourbon wh***ey, or more to taste
- 2 tablespoons soy sauce
- 3 cloves garlic
- 1 tablespoon brown sugar
- ¼ teaspoon ground black pepper
- 2 teaspoons butter, or to taste
- 2 large mushrooms, sliced

Preparation:
1. Preheat an outdoor grill for high heat and lightly oil the grate.
2. Season chicken thighs with salt and pepper.
3. Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165°F (74 degrees C).
4. Let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl.
5. Stir pineapple juice, bourbon wh***ey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes.
6. While the sauce simmers, melt the butter in a small skillet over medium-high heat. Saute mushrooms in hot butter until softened, 3 to 5 minutes. Stir into the simmering sauce.
7. Pour the mushrooms and sauce over the chicken strips and toss to coat.

10/22/2026

Hash Hoppel Poppel

Ingredients:
- 12 eggs
- 1 (15 ounce) can HORMEL Mary Kitchen Corned Beef Hash
- 1 tomato, diced
- ½ cup diced green bell pepper
- ½ cup diced fresh mushrooms
- 2 tablespoons finely chopped green onion
- 2 teaspoons salt
- ¼ teaspoon pepper

Preparation:
1. Preheat oven to 350°F (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. Lightly beat eggs in a large mixing bowl. Add corned beef hash and stir to break up chunks. Mix in tomato, green pepper, mushrooms, green onion, salt, and pepper. Transfer mixture to prepared baking dish.
3. Bake in preheated oven until veggies have softened and eggs are set, 15 to 20 minutes.
4. Let sit several minutes before cutting into squares and serving.

10/21/2026

Almond Chocolate Chip Cookies (No Baking Powder/soda!)

Ingredients:
- 1 cup whole wheat flour
- 1/2 cup soft brown sugar
- 1/4 teaspoon salt
- 1/3 cup oil (I use canola oil)
- 1 egg
- 1/2 cup chocolate chips
- 1/4 cup whole almond, roasted and crushed

Preparation:
1. - Mix with spoon flour, chocolate chips and almonds.
2. - In another bowl mix with electric mixer egg, oil, sugar and salt until thick and the consistency resemble to mayonnaise.
3. - Add the flour mix into the egg mix. Fold with spatula, just until all wet.
4. - Put the dough in the fridge at about 15 minutes, while we heat up the oven to 170°C.
5. - Line a cookie tin with a baking paper.
6. - With two teaspoons make a ball of dough and put onto the the tin. You can press the dough a little with your finger to make it wider if you like.
7. - Bake about 10 minutes.
8. - Take out from the oven and let it cool. The first time they took out from the oven they might seems a bit soft, but after cooled it will be harden a bit. It will be chewy inside and crunchy on top.

10/20/2026

"Pumpkin, Parmesan & Sage Dip"

Ingredients:
- 220g cream cheese spread
- 1 cup pumpkin, mashed (approximately 350g raw)
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons sage or 2 tablespoons thyme, finely chopped
- 2 slices bacon, diced and fried until crisp
- extra parmesan cheese (to garnish)

Preparation:
1. Combine the cream cheese and pumpkin until smooth.
2. Fold in the parmesan, sage & bacon.
3. Chill for approximately 1 hour & serve garnished with extra parmesan.

10/19/2026

"Orzo With Chicken, Corn And Green Beans"

Ingredients:
- coarse salt
- ground pepper
- 1/2 lb orzo pasta
- 8 ounces green beans, trimmed and cut into 1- inch pieces
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 (10 ounce) package frozen corn kernels, thawed
- 3 1/2 cups shredded roasted chicken (1 whole 3 pound roasted chicken, skin and bones discarded)

Preparation:
1. In a large pot of boiling salted water, cook orzo until al dente, according to package directions, adding green beans during last 6 minutes of cooking.
2. Drain; rinse under cold water until cooled.
3. Meanwhile, in a large nonstick skillet, heat oil over medium heat.
4. Add garlic; cook until fragrant, 1 to 2 minutes.
5. Add corn and 1 teaspoon salt; cook until warmed through, 2 to 3 minutes.
6. Toss pasta and green beans with corn mixture and chicken.
7. Season generously with salt and pepper.

Address

Fort Worth, TX

Website

facebook.com

Alerts

Be the first to know and let us send you an email when The Hearty Kitchen posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.