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The Hearty Kitchen

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The Hearty Kitchen

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06/19/2026

El Pollo Loco Chicken

Ingredients:
- 6 ounces pineapple juice
- 2 tablespoons lime juice
- 1 tablespoon white vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano, crumbled
- 1/8 teaspoon ground pepper
- 1/4 teaspoon mild chili pepper, remove stem and seeds from chiles, finely minced (Anaheim or California)
- 8 drops yellow food coloring (but accurate) (optional)
- 1 tablespoon vegetable oil
- 4 lbs frying chicken, cut up

Preparation:
1. Marinate chicken in zip-lock bag over-nite.
2. Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time--we don't want our Italian friend Sal Monilla to show up :-).
3. Grill over indirect heat, turning 4 times, 12 minutes each time.
4. Serve with your favorite tortillas, rice and Borracho beans.

06/18/2026

Chinese Egg Flower Soup (Ww)

Ingredients:
- 4 cups chicken broth
- 3 tablespoons cornstarch
- 2 eggs, lightly beaten
- 1 teaspoon rice wine vinegar
- 1 1/2 cups frozen peas, thawed

Preparation:
1. In a large saucepan bring broth to a boil over medium heat.
2. Whisk cornstarch and 1/4 cup water in a small cup until smooth; and then whisk mixture into broth. Simmer until soup thickens (2-5 minutes). Reduce heat.
3. Drizzle eggs into soup while stirring quickly and cook for one mintute and then stir in vinegar.
4. Heat peas according to package directions and then divide into 4 bowls. Ladle soup over the peas.

06/17/2026

Cinnamon And Whole Wheat Banana Bread

Ingredients:
- 1 cup banana, mashed (3 medium)
- 1/3 cup oil
- 1/2 cup brown sugar, packed
- 2 eggs
- 1 3/4 cups whole wheat pastry flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup hot water
- 1/2 cup walnuts, chopped

Preparation:
1. Preheat oven to 325 degrees, grease 9x5x3 loaf pan.
2. Beat oil an sugar together.
3. Add eggs, mix, add bananas, mix.
4. Stir together dry ingredients, add alternately with hot water.
5. Mix just until smooth, then stir in nuts.
6. Bake 55 - 60 mins, cool for 20 mins before slicing (if you can wait).
7. Tastes delicious toasted,freezes well.

06/16/2026

Herbed Chickpea Salad

Ingredients:
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons lemon juice
- 4 teaspoons extra-virgin olive oil
- 1 clove garlic, minced

Preparation:
1. Mix garbanzo beans, Parmesan cheese, parsley, basil, lemon juice, olive oil, and garlic together in a bowl; chill in refrigerator for flavors to blend, 1 to 2 hours.

06/15/2026

Prenatal Strawberry Banana Smoothies

Ingredients:
- 1 cup nonfat vanilla yogurt
- 1/2 cup frozen strawberries
- 1/2 cup orange juice or 1/2 cup skim milk
- 1 banana, sliced

Preparation:
1. Place all ingredients in a blender and blend until smooth.

06/14/2026

Mom's Yummy Onion Casserole

Ingredients:
- ¼ cup butter
- 9 large onions, sliced
- 1 (7 ounce) bag sour cream-and-onion-flavored potato chips, crushed
- 1 cube beef bouillon
- ½ cup water
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 cups shredded Cheddar cheese

Preparation:
1. Preheat oven to 350°F (175 degrees C). Grease a 9x13 inch baking dish.
2. Melt butter in a large skillet over medium-high heat. Saute onions until tender. Transfer to prepared dish and top with crushed potato chips.
3. Dissolve bouillon in water and mix with mushroom soup; pour over chips and onions. Top with cheese.
4. Bake in preheated oven for 25 to 30 minutes.

06/13/2026

Chicken Burrito Skillet

Ingredients:
- 2 tablespoons Wesson Pure Canola Oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- ½ cup chopped yellow onion
- 2 tablespoons taco seasoning mix
- 1 (15 ounce) can Rosarita Premium Whole Black Beans, drained, rinsed
- 1 (10 ounce) can Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
- 1 cup water
- 1¼ cups instant brown rice, uncooked
- 1 cup shredded Cheddar and Monterey Jack cheese blend
- 1 teaspoon Chopped cilantro

Preparation:
1. Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
2. Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

06/12/2026

Lemon Scented Sugar Snap Peas

Ingredients:
- 2 lbs sugar snap peas, fresh
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 tablespoon lemon juice, fresh
- 2 teaspoons lemon zest
- 3/4 teaspoon salt
- 1/2 teaspoon pepper, freshly ground

Preparation:
1. Cook peas in enough boiling salted water to cover for 5 minutes or until crisp-tender.
2. Drain and plunge into ice water;drain.
3. Melt butter in a medium skillet over medium-high heat;add peas and sauté 3 minutes.
4. Add garlic and remaining ingredients. Sauté 2 minutes or until thoroughly heated.

06/11/2026

Lemon Poppyseed Muffins With Lemon Glaze

Ingredients:
- 1¾ cups all-purpose flour
- ¾ cup white sugar
- 2 lemons, zested and juiced
- 2 tablespoons poppy seeds
- 2⅔ teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ⅓ cup sour cream
- ⅓ cup vegetable oil
- 1 egg
- 1 cup confectioners' sugar

Preparation:
1. Preheat oven to 350°F (175 degrees C). Line 12 muffin cups with paper muffin liners.
2. Whisk flour, white sugar, lemon zest, poppy seeds, baking powder, and salt together in a bowl. Beat buttermilk, sour cream, vegetable oil, and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just combined. Pour batter into the prepared muffin cups.
3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool for 10 minutes.
4. While muffins are cooling, whisk confectioners' sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.

06/10/2026

Orange Salmon

Ingredients:
- 2 blood oranges, peeled and sliced into rounds
- 1 pound salmon fillets
- ½ teaspoon freshly grated nutmeg
- 1 cup red wine

Preparation:
1. Preheat oven to 350°F (175 degrees C).
2. Arrange orange slices in a single layer in the bottom of a medium baking dish. Place salmon on oranges, and sprinkle with nutmeg. Pour red wine over the salmon.
3. Cover, and bake 20 to 25 minutes in the preheated oven, until easily flaked with a fork.

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Fort Worth, TX

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