30-Minute Meals Archives | The Good Hearted Woman

Chili’s Chicken Enchilada Soup (Copycat Recipe)

Chili’s Chicken Enchilada Soup is an all-time favorite at our house! This rich, delicious, spot-on copycat recipe is easy and economical to make, and takes just one pot and 30 minutes, stove to table.

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The other night, Mr B slipped his arm around me, leaned in and whispered, “It’s really beginning to get chilly these days. You can start sending soup with me in my lunch again.”

So romantic.

He’s right though: it’s soup season, and this spot-on copycat recipe for Chili’s Chicken Enchilada Soup is an all-time favorite at our house!

Easy and economical to make, this rich, thick, mildly spicy one-pot soup is easy to make and ready to serve in just 30 minutes.

Be sure to check the Ingredient Notes following the recipe card for tips and substitutions.

Recipe Updated November 16, 2020 (Originally published November 5, 2013)

5 from 1 vote

Chili's Chicken Enchilada Soup (Copycat Recipe)

Prep Time30 mins

Total Time30 mins

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Course: Soup

Cuisine: Tex-Mex

Servings: cups

Calories: 277kcal

Author: Renée | The Good Hearted Woman

Equipment

10-inch Enameled Cast Iron Dutch Oven
(or Large, Heavy Stock Pot)

Ingredients

1 tablespoon olive oil
1 medium onion chopped; about 1 cup
2-3 cloves garlic minced
3 cups chicken stock or vegetable stock
15 ounces canned tomatoes
1 ½ cups mild enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
8 ounces processed American Cheese cut into ½ inch cubes
1 ½ ounces pepper-jack cheese about ½ cup
1 cup masa harina
2 cups cold water
8 ounces shredded or chopped roasted chicken about 2 cups
1 ½ cup frozen corn OPTIONAL; about 6 ounces (See Pan-Fried Corn in Ingredient Notes.)

US Customary - Metric

Instructions

Heat Dutch oven or heavy soup to over medium heat.
Add olive oil.
Add chopped onion and sauté until it starts to turn golden brown, about 5 minutes.
Add garlic and sauté one minute more.
Reduce heat to medium-low.
To the sautéed onion mixture, add chicken stock, diced tomatoes, enchilada sauce, cumin, and chili powder.
Simmer for 5 minutes.
OPTIONAL: For a smoother soup, use an immersion blender to puree larger chunks, until it reaches the desired consistency.
In a larger measuring cup, whisk together masa harina and water.
It is important incorporate in the masa harina into the water completely before adding it to the soup mixture. Adding it without fully mixing it into the water can result in lumpy soup.
Whisk masa mixture to soup, adding slowly and whisking thoroughly.
Simmer soup an additional 5 minutes.
If the soup is thicker than you would prefer, simply add a little extra chicken stock or water at this time.
Add American and Jack cheeses, and stir until they have completely melted into the soup.
Stir in chicken and (optional) corn.
Simmer an additional minute more to get everything up to heat.
Garnish with tortilla strips, grated cheese, cilantro, peppers, etc.

Nutrition

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Ingredient Notes

Enchilada Sauce: This recipe can be made with canned enchilada sauce; however, if you want to raise the bar a notch, make a batch of our easy to make Slow Cooker Enchilada Sauce. It’s absolutely the best, and brings an extra layer of flavor to any enchilada dish.

Chicken Stock: Like the enchilada sauce, you can used canned stock, but I prefer to use homemade: it’s just so easy to make, plus it freezes well, so you can always have some on hand. If you’ve never made homemade chicken stock, be sure check out our super-easy step-by-step tutorial.

Chicken: Enchilada soup is a great option for using up holiday leftover turkey! Just sub in chopped or shredded turkey for the chicken.

Pan-fried Corn: Corn isn’t part of the original recipe, but I almost always add it; I enjoy the slightly sweet bite and texture it adds to the soup. (It’s delicious in Chicken Pot Pie, too!)

To pan-fry frozen corn, simply heat a small skillet over medium-high heat. Melt one tablespoon of butter, and then add frozen corn to hot butter and pan-fry, stirring constantly, until corn begin to turn golden brown. (About 5-7 minutes.)

Canned Tomatoes: You can use any store-bought or home-canned tomatoes. Personally, I use S&W Petite-cut Tomatoes, Diced With Sweet Onion & Roasted Garlic. (These are my absolute favorite canned tomatoes for cooking!)

Processed American Cheese: I am not a big fan of processed food. Not only is it filled with ingredients I don’t like to put in my body, but it usually tastes like Box. However, after a lot of experimenting, I’ve come to accept that processed cheese has its place.

When I make this enchilada soup, I use original Velveeta, which I had found (after much trial and error) is the best thing to use to achieve the flavor and consistency we love so about the original Chili’s Enchilada Soup.

Masa Harina: Masa harina, the traditional flour used to make tortillas, tamales, and many other Mexican dishes, is the thickening agent in this enchilada soup. Masa harina is made from field corn, which is dried and treated with a mixture of lime and water, loosening the hulls and softening the corn. The soaked corn (i.e., hominy) is then washed and ground into a dough, called masa. In a final step, the masa is dried and powdered, and resulting powder is masa harina.

You can find masa harina in any Mercado, or in the Mexican foods aisle of your local grocery store.

PRO TIP: Masa harina is one of the secrets to making tender, crispy, no-grit Fried Green Tomatoes, too!

How to Make Chili’s Enchilada Soup Vegetarian-Friendly

Despite the “chicken” element in this enchilada soup, it really couldn’t be any easier to make it vegetarian-friendly.

Substitute vegetable stock for chicken stock.
Serve the soup in bowls, and offer warm shredded chicken on the side for those who want it.

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Fried Green Tomatoes

November 1 By Renée Leave a Comment

Learn the recipe secrets to making classic Fried Green Tomatoes that are both tender and crisp; with all the traditional corn flavor, but without the grit!

This post may contain affiliate links, but don’t worry – they won’t bite.

With all my Southern roots, it’s hard to believe that there was a time in my life when the only fried green tomatoes I knew of were the ones at the Whistle Stop Cafe.

Then late one summer shortly after Mr B and I got hitched, we went over to his Mom’s for dinner, and she served up a plate of what looked like thick, green-tinged dollar-pancakes as part of a big family feast.

Mom’s Fried Green Tomatoes are as simple as they come. Dipped in pancake batter and pan-fried to a golden brown, they were delicious in a way I never expected.

Ever since that first plate of fried green tomatoes years ago, I’ve made it a point to sample every fried green tomato I run across. My ultimate goal: to develop a batter recipe that results in fried tomatoes that are both tender and crisp; with the traditional corn flavor and crunchy bite, but without the grit.

**The Secret Isn’t in the Sauce (It’s in the Breading)**

Like Southern fried chicken, fried green tomatoes are traditionally breaded in three steps: a flour dredge, a wet dip, and a final dry breading coating.

What I learned, sampling fried green tomatoes over the years is, the breading makes or breaks the recipe.

Not enough seasoning and they fall flat; too much, and you lose that smooth green-tomato punch. Too much cornmeal and you’re crunching driveway gravel; not enough and both flavor and crunch are sacrificed.

Lacking a living Southern granny, it probably took me a little more trial and error than it should have, but I finally cracked the code on the perfect crispy, crunchy, tender fried green tomato breading.

Recipe Secrets to Crispy, Grit-free Fried Green Tomatoes

Let’s start with the obvious: cornmeal.

Cornmeal is a constant in nearly every Fried Green Tomato recipe you’ll find. In the South, fine white cornmeal is most often used. However, it is difficult to find fine white cornmeal on store shelves here in the Pacific Northwest, so I usually use fine yellow cornmeal.

The other night when I was working on this recipe (yet again), I discovered I was out of fine yellow cornmeal. In the world we currently live in, I don’t run to the store for just one or two items, so I made do and used masa harina instead.

(Stay with me on this.)

1. Sub in Masa Harina for Cornmeal (Really!)

Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. (I used to think it was just very finely ground cornmeal, but I was way off there.)

I learned that masa harina is made from field corn, which is dried and treated with a mixture of lime and water, loosening the hulls and softening the corn. The soaked corn (i.e., hominy) is then washed and ground into a dough, called masa. In a final step, the masa is dried and powdered, and resulting powder is masa harina.

Recipes often warn against using masa harina in place of cornmeal, because the two products are made from different kinds of corn and produce different results. Generally, I follow this guidance, but I was in a pinch.

Goodbye Grit!

I was also curious to learn how the substitution of masa harina would affect the texture and the flavor of the fried green tomatoes. The texture of yellow cornmeal grit in fried green tomato batter is the one thing I don’t like. Even finely ground yellow cornmeal results in a gravelly texture that I’m not so excited about.

Masa harina overcomes this issue – no more grit! After sampling the results of the final recipe multiple times, Mr B and I agree, like fine white cornmeal, masa harina lends a subtle corn flavor to the batter, while making for a smooth, pleasant mouthfeel.

Moreover, the masa harina seems to enhance the crisp-factor, even more so than does the fine white cornmeal.

It makes sense that masa harina, essentially pre-cooked corn flour, would contribute to the batter crispiness of fried foods. Interestingly, other two major breading components in this fried green tomato recipe – Wondra flour and Panko crumbs – are also both “pre-cooked.”

2. Substitute Wondra for All-purpose Flour

As with the process for making masa harina, Wondra is finely ground flour that has been pre-cooked and dried. Ultra-light, Wondra is lower in protein and gluten than all-purpose flour, which all translates into a light and crispy crust for fried foods.

Often called instant flour, Wondra dissolves more quickly than all-purpose flour, and mixes into both hot and cold liquids easily. This makes it particularly useful for making smooth, creamy, lump-free sauces and gravies as well.

You can use all-purpose flour in place of the Wondra in this recipe, but your results may not be as crispy.

3. Use Panko Breadcrumbs

Panko crumbs are the third and final “pre-cooked” addition to the breading mix. The texture of panko makes it especially suited for fried food because it absorbs less oil than regular breadcrumbs, keeping food more crisp and crunchy.

How to Pick a Green Tomato

When making fried green tomatoes, you want to look for large, mature tomatoes that are still green, but would ripen if you put them on your windowsill for a week or two.

Immature tomatoes (i.e., those that would not ripen under any circumstances) can be tough and too acidic, at least for my tastes.

One way to tell a mature green tomato from an immature green tomato is by the seeds. If the seeds are flat and white, the tomato is not mature. If the seeds are full and look mature, the tomato is a perfect candidate for frying. Mature green tomatoes will result in the sweetest, most tender fried green tomatoes.

[If you need more direction in choosing your tomatoes, I found this video about how to pick a green tomato for frying quite helpful.]

Look for meaty tomatoes with very little jelly around the seeds, like those from Beefsteak or Heirloom varieties. Very juicy tomatoes (i.e., Romas, etc.) are not as well suited for frying.

sliced green tomatoes ready to be battered

Generally, tomatoes used for fried green tomatoes should be firm, with no hint of color. That said, I find that a slight pink tinge in the tomato’s center works just fine.

When slicing green tomatoes for frying, you’ll want them to be about a quarter of an inch thick. If you like your fried tomatoes more crispy, slice them just a little thinner. If you like them more meaty, slice them a little thicker.

Post Updated November 1 2020 (Originally published August 29, 2013)

Fried Green Tomatoes

Classic Fried Green Tomatoes that are both tender and crisp; with all the traditional corn flavor, but without the grit!

Prep Time15 mins

Cook Time6 mins

Print Recipe Pin Recipe

Course: Main Dish, Side Dish or Appetizer

Cuisine: Southern

Keyword: tomatoes

Servings:

Calories: 250kcal

Author: Renée | The Good Hearted Woman

Equipment

Electric Skillet (or Cast Iron Skillet)

Ingredients

4 large firm green tomatoes about 1 pound after slicing
¼ cup Canola Oil for frying

BOWL 1: Dredge

⅓ cup Wondra
1 teaspoon paprika
½ teaspoon garlic salt

BOWL 2: Wet Wash

2 eggs
¾ cup buttermilk

BOWL 3: Breading

½ cup Wondra
½ cup Masa Harina
½ cup Panko crumbs
1 teaspoon kosher salt
½ teaspoon white pepper
½ teaspoon paprika

US Customary - Metric

Instructions

Slice green tomatoes 1/4 inch thick.
If you prefer your fried green tomatoes super-crispy, slice them a little thinner.

Breading Tomatoes

Prepare three bowls (or pie plates) as follows:
Bowl 1: Mix Wondra, paprika, and garlic salt.
Bowl 2: Whisk together eggs and buttermilk.
Bowl 3: Mix Wondra, masa harina, panko crumbs, kosher salt, white pepper, and paprika.
Dip each tomato slice first into the flour mixture in Bowl 1, coating both sides.
Then dip into Bowl 2, and finally into bowl 3.
Gently shake off any excess breading mixture, and place the coated tomato on a plate.
Continue breading tomato slices until all are coated. Place on plate or cooling rack until all tomatoes have been breaded.
DO NOT Stack or overlap breaded tomatoes before your fry them.

Frying Tomatoes

Carefully prepare the area before you begin frying the battered tomatoes. Always make sure that the work surface you are frying on is stable.
Add oil to skillet until it is ⅛-¼ inch deep. Preheat oil in skillet to 340° [171°C].
For crisp frying, oil must maintain a temperature of 325-340F° [162°-171°C] throughout the cooking process.
I usually set the temperature of my electric skillet to 350F° [177°C] when it’s heating up, and drop it down a few degrees to about 335° when the tomatoes are actively frying.
Using a fork, gently slide each breaded tomato into oil.
Fry the breaded tomatoes for about 3 minutes, or until golden brown on one side.
Using tongs or a fork, carefully flip and fry for another 3 minutes, or until dark golden brown.
Remove from hot oil and allow to cool on a wire rack.
Sprinkle with kosher salt to taste.

Notes

Paprika choice can dramatically influence the flavor of your tomatoes. I prefer using a mild smoked paprika. If you want a little more heat, use a hotter paprika.

Nutrition

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Ways to Serve Fried Green Tomatoes

One of the extra great things about fried green tomatoes is that they are equally tasty and satisfying when they are hot, warm, or even cold out of the fridge at midnight.

We think the best way to serve up fried green tomatoes is warm, stacked on a heaping plate, accompanied by the dipping sauce of your choice. In the South, fried green tomatoes are often served with Comeback Sauce or a remoulade, but we’ve enjoyed them with everything from tzatziki to jalapeño jam.

dipping fried green tomato slice sriracha mayo

Mr B loves fried green tomatoes with Sriracha-Mayo!

Fried green tomatoes make an excellent side dish for any meal; and especially those with Southern roots, so be sure to check out our Nashville Hot Chicken, or our Naked Kentucky Fried Chicken recipes.

Something Completely Different

A fews back, Mr. B and I stopped in at the Montana Rib & Chop House in Billings, Montana. When we opened the menu, right there between the Calamari and the Chicken Fingers were some crazy sounding Fried Green Tomatoes – with blue cheese, crab and a balsamic reduction.

I know, I know – somewhere in the South, someone just died a little inside. (Mr B’s Granny would roll over in her grave!) But I kid you not, the flavor combination is amazing!

Southern Surprise

Fried green tomatoes are as synonymous with Southern cooking as black-eyed peas and pecan pie, so it surprised me to learn that “fried green tomatoes are not a Southern dish, but originated in the Midwest and northeast, possibly linked to the cuisine of Jewish immigrants.”

Crazy, huh?!? According to research done by food writer and culinary historian Robert F. Moss [Charleston, South Carolina], the earliest recipe found appear in the 1889 edition of “Aunt Babette’s Cook Book”. Moreover, Moss found eleven fried green tomato recipes published in newspapers between 1900 and 1919 – all in Midwestern and northern cities. None were published in Southern newspapers.

Electric Skillet versus Cast Iron

I’ve made fried green tomatoes multiple times in both my cast iron and electric skillet. While both work fine, I much prefer my electric skillet for this recipe, as it allows me to maintain a far more consistent temperature for heating the oil.

I suggest using a combination of canola and soybean oil (or straight canola oil) for frying.

Carefully prepare the area before you begin frying the battered tomatoes. Always make sure that the work surface you are frying on is stable.

When Frying, Consistent Oil Temperature is Key

The oil needs to maintain an optimal temperature of 325-340F°. I usually set the temperature of my electric skillet to 350F° when it’s heating up, and drop it down a few degrees to 335° when the tomatoes are actively frying.

If the temperature of the oil rises above about 340°, the tomatoes will cook too quickly. When fried at the correct temperature, the tomatoes will come out golden brown, having absorbed very little oil.

If you don’t have an electric skillet or a kitchen thermometer, the easiest and safest method of determining whether your oil is ready to fry is to stick the end of a wooden spoon in it.

If you see many bubbles form around the wood, the oil is ready for frying. If it is aggressively bubbling, reduce the heat and let it cool off a bit.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Mediterranean Panzanella {Italian Bread Salad}

August 20 By Renée 2 Comments

Chock-full of fresh garden flavors, this Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant} makes a deliciously refreshing summer meal.

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Panzanella (or panmolle) is a Tuscan chopped salad made primarily of stale bread, onions, and tomatoes, most often dressed with oil & vinegar. It dates back to the peasant habit of soaking Tuscan stale bread and mixing it with garden vegetables. The name “panzanella” appears to be derived from the combination of pane (bread) and zanella (soup bowl).

Two of my favorite things – bread and fresh veggies – right there in one fast, easy to fix meal! I’m totally in!

You can use any hearty, substantial bread for this recipe; however, it is traditionally made with Tuscan bread. (I usually use a good sourdough baguette.)

Did you know that real Tuscan Bread is saltless? Tuscan bread is a staple in Tuscan cuisine, traditionally employed in such dishes as ribollita, pappa al pomodoro, and of course, panzanella.

This Mediterranean Panzanella salad is perfect for late summer when gardens are bursting. The recipe itself is quite flexible: you can vary the veggies to suit your tastes or your garden’s bounty. For the salad pictured here, I used squash, eggplants, tomatoes, and herbs fresh from our (tiny backyard) garden!

Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

Chock-full of fresh garden flavors, this Mediterranean Panzanella {Italian Bread Salad} a light, flavorful summer weeknight meal.

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

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Course: Main Dish, Salad

Cuisine: Mediterranean

Keyword: eggplant, tomatoes

Servings:

Calories: 424kcal

Author: Renée ♥

Equipment

Ingredients

1 pound baguette (or other hearty, rustic bread) cut into bite-sized cubes
1 ½ pounds cherry tomatoes sliced in half (or regular-sized, cut into 1-inch pieces)
1 small summer squash (zucchini or other) cut into ½-inch pieces
1 medium sweet onion cut in half and sliced stem to root
½ pound eggplant (mini, or full sized) quarter minis; peel and cut full-size into 1-inch pieces
6 tablespoons extra-virgin olive oil divided
¼ cup balsamic vinegar divided
2 cloves garlic roughly chopped
1 medium cucumber (optional) peeled, seeded, and cubed
6 cups coarsely chopped Romaine lettuce 2 small heads or 1 large
2 ounces feta cheese crumbled
½ cup packed fresh basil leaves (or a mixture of fresh basil and fresh mint leaves) roughly chopped

Instructions

Gather and prep ingredients.
Turn on broiler.
Cover a baking sheet with parchment or a Silpat mat.
Drizzle 2 tablespoons olive oil over bread cubes and toss to coat. Sprinkle lightly with salt.
Place bread cubes on prepared baking sheet under broiler, about 8-inches from the heat. (Not the closest rack to the element.) Leave the door open and keep an eye on them.
When you begin to see the bread cube tips turning golden, take them out. This should take about 3 minutes or less.
Using a spatula or tongs, toss the cubes again and put them back into the oven. Continue to toast until they are gently toasted thorough: about another 3 minutes.
When bread cubes are toasted, remove from baking sheet and set aside.
Preheat oven to 400°F | 205°C.
In a large bowl, combine sliced onion, eggplants, squash and half of the sliced tomatoes. (Reserve the other half of the tomatoes for later.)
Drizzle 2 tablespoons each olive oil and balsamic vinegar over vegetables. Sprinkle with salt and pepper and toss to coat.
Pour vegetables onto baking sheet and shake the sheet gently to distribute them evenly.
Bake in preheated oven [400°F | 205°C] for 25-30 minutes, until eggplants are completely cooked.
Spoon out 1/2 cup of the tomatoes from the roasted vegetables on the baking sheet. Allow the rest of the roasted veggies to cool slightly while you proceed.
In a blender cup, combine the 1/2 cup of roasted tomatoes, chopped garlic, 2 tablespoons each balsamic vinegar and olive oil.
Pulse a few times to combine.
In a large bowl, combine chopped romaine, toasted bread cubes, remaining tomato halves, cucumber, roasted vegetables, feta, fresh herbs, and balsamic tomato dressing.
Toss gently to coat.
Allow to chill for up to 2 hours before serving.
Toss once more before serving and garnish with additional crumbled feta.

Nutrition

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This recipe was created for maximum flexibility: I don’t think I’ve ever made it exactly the same twice. Feel free to any fresh garden vegetable that you like.

Be sure to check out these other delicious meal-size salads; including our Potluck-worthy Cuban Salad, Spicy Thai Shrimp Salad (an Applebee’s Copycat), and Vintage Layered Taco Salad.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crêpe Recipe}

February 23 By Renée 16 Comments

These easy-to-make Fresh Strawberry Crepes are light, creamy, and perfect for everything from an elegant brunch to a lazy summer back porch afternoon.

This post may contain affiliate links, but don’t worry – they won’t bite.

If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), these Fresh Strawberry Crêpes would be the picture they would use to illustrate it!

Despite their “fancy” vibe, Fresh Strawberry Crepes are super easy to make, and most of the work can be done ahead of time. These light, airy crepes are perfect for special occasions: birthdays, Mother’s Day, Father’s Day, Mid-Summer Back-Porch Sittin’ Day (I may have made that one up).

I was so tickled when one of my daughter’s made Strawberry Crepes for me for Mother’s Day brunch a few years ago! In her version, she used plain whipped cream on the top, plus a little chocolate syrup for flare.

The only real challenge these creamy Fresh Strawberry Crêpes present is one of self-control: just try to not eat all the fresh strawberry cream before you assemble the crêpes!

Creamy Fresh Strawberry Crêpes

Fresh Strawberry Crème Crêpes are fresh, creamy, and so easy to make!

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Print Recipe Pin Recipe

Course: Breakfast or Brunch, Dessert

Keyword: brunch, mothers day, strawberries,, strawberry crepes

Servings: crepes

Calories: 249kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Crepe Pan
Crepe Turner (or Spatula)
Stand Mixer
Blender

Ingredients

2 pints Strawberries hulled and sliced, divided
2 cups heavy whipping cream
2/3 cup white sugar
1 tablespoon vanilla
1 batch Basic Sweet Vanilla Crêpes (These can be made ahead of time.)

Instructions

In a blender or food processor, puree 1 cup of the sliced strawberries with about 1/4 cup heavy cream. Set aside. (The remaining sliced strawberries will be used inside and on top of the crepes.

To make Strawberry Crème:

With an electric mixer, whip the remaining 1 3/4 cups heavy cream until it begins to form soft peaks.
Mix in the sugar until stiff peaks begin to form.
Turn mixture on LOW and stir in pureed strawberries.
Refrigerate strawberry crème until you are ready to assemble crêpes.

Assembling the Crêpes

Fill prepared crêpes with strawberry crème and strawberries, fold and garnish with same.

Notes

Nutritional Information includes amounts from Sweet Vanilla Crepe Recipe.

Nutrition

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Cooking the Crêpes

A well-seasoned crêpe pan is the optimal tool for cooking crepes: the sides are short, making flipping a breeze, and bottom is heavy, ensuring consistent heat and even cooking.

If you don’t have a crêpe pan, be sure to use a heavy-bottomed stainless steel pan. The size of your pan will determine how big your crepes turn out: seven or eight inches is standard.

Crepes can be made ahead and refrigerated for up to a week or frozen for up to two months.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Basic Sweet Vanilla Crêpes {Recipe}

This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!

Prep Time5 mins

Cook Time20 mins

Resting Time1 hr

Total Time1 hr 25 mins

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Course: Breakfast, Breakfast or Brunch, Dessert

Cuisine: French

Keyword: crepes

Servings: crepes

Calories: 137kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

1 1/2 cups milk* see note
3 eggs
4 tsp. vanilla
3 Tbs. sugar
1/2 tsp. salt
1/4 cup melted butter
1 1/2 cups flour sifted

Simple fillings or toppings for sweet crêpes include:

A dusting of powdered sugar and a sprinkling of fresh lemon juice
Fresh fruits or berries
Whipped cream
Jam or jelly

Instructions

Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
Allow crepe mixture to sit in the refrigerator for at least an hour before using.

Prepare Crepes

Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden.
Start your pan on medium low and work from there.
If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.
(I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)
Cook for about 1 minute.
The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

Notes

Flipping Crepes

I usually don't use the spatula to do the actual flipping. I flip the crepe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!

Refrigerating Crepe Batter

DO NOT SKIP the refrigeration step.

Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.

Refrigerating and/or Freezing Cooked Crepes

If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
To defrost frozen crepes, place them in the refrigerator.
Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.

Nutrition

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Flipping Crêpes

Crêpes are ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking. Usually about a minute to a minute and a half.

Use a rubber spatula to loosen the edges, and then gently flip the crêpe. Allow it to cook an additional 30 seconds to a minute.

I usually don’t use the spatula to do the actual flipping. I flip the crêpe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Updated Feb. 23.2020. Originally posted June 9, 2014.

Homemade Flour Tortillas

February 15 By Renée 28 Comments

Homemade flour tortillas are surprisingly easy to make! With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in about a half an hour!

This post may contain affiliate links, but don’t worry – they won’t bite.

It’s been more than twenty years since I had homemade tortillas for the first time, and the memory is as fresh as if it had happened yesterday.

I remember watching fascinated as our cousin Leah, the Mexican-born daughter of Christian missionaries, rolled out one tortilla after another in well-practiced rhythm, flour motes dancing with each turn of her pin.

In well-practiced rhythm, Leah rolled, flipped, turned, and fried each circle of dough with machine-like consistency; quickly building a stack of warm, floury flat-breads tall enough to feed our small army of children.

Soft, flavorful, and tender, Leah’s homemade flour tortillas made nearly every tortilla I’d eaten up until then taste like flattened papier-mâché. Watching her work was a moment of pure grace, and I remember feeling immense gratitude for her efforts.

If you have never made homemade tortillas, it’s high time that you do. And once you do, you will never go back to store-bought. (OK, maybe you will sometimes, for the convenience, but after these, those store-bought tortillas will never taste the same again.)

Now, here’s the biggest secret of all – homemade flour tortillas are surprisingly fast and easy to make!

How to Make Homemade Flour Tortillas

[For ingredient amounts and further instructions, scroll down to the recipe card below.]

Mix together flour, salt, and baking powder. Drizzle in the olive oil and mix with your hands. Mix in a little water at a time with your hands until you have a soft dough.

The dough should be soft but not sticky. You can always add more flour if you need to. Knead the dough for about 5 minutes, adding flour as needed if the dough gets sticky.

Form the dough into a ball and wrap in plastic or cover with a towel. Let rest for about 20 minutes.

After the dough has rested, divide it into 2” balls (about the size of a golf ball).

Flatten a dough ball with your palm and dust each side with flour, then roll into a 5-6” circle. Turn and flip each tortilla a few times as you roll them out.

Heat a dry frying pan or griddle over medium heat. Do not grease or spray with cooking spray. Place a tortilla in the pan and cook until it bubbles a little – around 20-30 seconds. Flip it and cook the other side 20-30 seconds.

Place cooked tortillas in a tortilla warmer, or inside a folded kitchen towel. The steam from the hot tortillas softens them.

Homemade Flour Tortillas | The Good Hearted Woman

Want to make an awesome tortilla warmer like the one in the picture above? Check out my Tortilla Warmer DIY tutorial here!

Homemade flour tortillas are Super Easy to make! Perfect for #TacoTuesday! So much better than store-bought, too! (Olive oil recipe - no lard or shortening)

5 from 12 votes

Homemade Flour Tortillas

With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in just over half and hour.

Prep Time10 mins

Cook Time20 mins

Resting Time20 mins

Total Time50 mins

Print Recipe Pin Recipe

Course: Bread, Dinner or Appetizer, Lunch

Keyword: flatbread

Servings: tortillas

Calories: 94kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Rolling Pin

Ingredients

4 cups flour
1 1/2 teaspoons Kosher salt
1 tablespoon baking powder
1/4 cup olive oil
1 1/2 cups warm water not HOT

Instructions

Mix together flour, salt and baking powder. Drizzle in the olive oil and mix with your hands.
Mix in a little water at a time with your hands until you have a soft dough. (The dough should be soft but not sticky. You can always add more flour if you need to.) Knead the dough for about 5 minutes, adding flour as needed if the dough gets sticky.
Form the dough into a ball and wrap in plastic or cover with a towel. Let rest for about 20 minutes. (This allows to gluten to rest.)
Divide dough into 2” balls (about the size of a golf ball). Flatten a dough ball with your palm and dust each side with flour, then roll into a 5-6” circle. Turn and flip each tortilla a few times as you roll them out. [See note]
Heat a frying pan or griddle over medium heat. Do not grease or spray with cooking spray. Place a tortilla in the pan and cook until it bubbles a little – around 20-30 seconds. Flip it and cook the other side 20-30 seconds.
Place cooked tortillas in a tortilla warmer, or inside a folded kitchen towel. The steam from the hot tortillas softens them.

Notes

It takes about the same amount of time to roll out a tortilla as it does for to fry one, so after you roll the first few, it is easy to get into a rhythm of cooking one and rolling the next at the same time.

The cook time listed on this recipe is the collective time it will take to cook all of the tortillas. A single tortilla only takes about 1 minute to fry up.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

My flour tortilla recipe is an adaptation of “Flour Tortillas Diaz.” I love that it doesn’t call for lard or shortening, and the tortillas it makes are soft and pliable even after they have been sitting for some time.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

POST UPDATED 2.15.2020 – This post was originally published June 30, 2014.

Cheesy Vegetable Orzo

January 16 By Renée 14 Comments

Cheesy Vegetable Orzo is a quick, easy, economical side dish that will convert even your worst vegetable-haters into zucchini-eaters.

I love this orzo recipe! It’s fast and easy to make, extremely economical, and it goes with practically anything.

Cheesy Vegetable Orzo isn’t a fancy recipe, or one that will impress your friends with its exotic flavor profile.

No, this simple orzo side dish is more along the lines of …

… I just got home from work and I’m tired and I need a quick and easy side dish to go with this roast chicken I just picked up from Costco. Preferably something I can make from pantry and fridge staples, because I’m not going out there again today!

This post may contain affiliate links, but don’t worry – they won’t bite.

Every time I make Cheesy Vegetable Orzo, this little eye-roller happens at the dinner table:

Me: [Putting the orzo on the table]

Someone: (There is always someone) “Is that rice?”

Me: (Every time) “No – it’s orzo. Orzo is rice-shaped pasta.”

Every. Time.

And every time it plays out, I laugh inside my head. I know it doesn’t sound funny, but the thing is, I’m pretty sure I’ve said the same exact thing at least fifty times in the last ten years, and I can guarantee the next time I make it, someone will ask again. (Can anyone relate?)

Either I am easily entertained or they are slow learners.

Maybe both.

(Sigh)

Anywho, I got this vegetable orzo recipe from my friend Val many years ago, and it has become a staple on our table ever since. You can make it with fresh basil (fresh is always best) but dried basil works fine, too.

5 from 6 votes

Cheesy Vegetable Orzo

Cheesy Vegetable Orzo is a quick, easy, economical side dish that will convert even your worst vegetable-haters into zucchini-eaters.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Print Recipe Pin Recipe

Course: Side Dish

Keyword: pasta

Servings:

Calories: 116kcal

Author: Renée ♥

Equipment

Grater

Ingredients

1 teaspoon olive oil
1/2 large onion chopped
2 cloves garlic minced
3 cups vegetable broth or chicken broth
1 cup grated carrots
1/2 tsp salt
1/2 tsp pepper
1 cup orzo uncooked
1 cup shredded zucchini
4 oz shredded cheddar cheese
3 Tbs chopped fresh basil or 1 tsp. dried basil

Instructions

In a medium non-stick saucepan, saute onion in olive oil until soft (about three minutes). Add garlic and saute one minute more.
Add broth, grated carrots, salt, and pepper. Bring to a boil. (Add dried basil at this time if you aren't using fresh.)
Add orzo. Cover, reduce heat and simmer about 15 minutes, stirring occasionally, until orzo is tender.
Remove from heat; stir in zucchini, cheese, and fresh basil if you are using it. Cover and let stand 2 minutes.

Notes

BROTH: If I use a commercially prepared vegetable broth, I omit the salt. If I use a homemade one, I dilute it dramatically so that the broth flavor doesn't overpower the other vegetables.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

This post was originally published August 22, 2013

How to Make a Buddha Bowl (35+ Delicious Bowls)

January 2 By Renée 29 Comments

The perfect Buddha Bowl {aka Bliss Bowl} made easy; plus 35+ great ideas to get your creative juices flowing.

How to Make a Buddha Bowl {+37 Great Bowls} | The Good Hearted Woman

Buddha Bowl = Bliss Bowl = Glow Bowl = Hippie Bowl = Power Bowl = Glory Bowl = Nourish Bowl

This post may contain affiliate links, but don’t worry – they won’t bite.

Buddha Bowls are known by many names: Bliss Bowl, Glow Bowl, Hippie Bowl, Power Bowl, Glory Bowl, Nourish Bowl. You get the idea.

By any name, a Buddha Bowl is basically a colorful, delicious meal served up in a big bowl of Awesome. Traditionally vegan or vegetarian, Buddha Bowls are comprised of healthy, plant-based ingredients like grains, roasted vegetables, nuts, sometimes fruits, a handful of leafy greens, and a flourish of sweet, savory, or tangy sauce, Buddha Bowls offer infinite combinations of flavor and texture.

From my first bowl, eaten aside a downtown Portland food cart, I have been in love with both the idea and the practice of Buddha Bowls.

In the warmer months, some variation on a Buddha Bowl comprises the majority of our weekly menu. However, as you may know, making your first bowl can be a little like opening up a brand new 64-color box of crayons – there are so many choices! However, once I was hooked, I set about making the task of creating new bowls a little easier.

Post Updated January 2, 2020 (Originally published June 27. 2016)

How to Make a Buddha Bowl

Step 1: Beginning with a Base, layer at least one item from each list in the infographic below into your favorite bowl to create your own Buddha Bowl bliss.
1. Base: Anything green [Examples: Lettuces, Leafy greens, spinach]
2. Veggies: Chopped, grated, cooked or raw, anything goes here.
3. Protein: Traditional Buddha Bowls, by definition, are plant-based; however, you can use whatever protein you want.
4. Complex Carbs: This category includes such tasty additions as corn, sweet potatoes, and wheat berries.
5. Sweet: Add some fresh fruit to your bowl for a sweet component.
6. Crunch: Texture is as important in a Buddha Bowl as taste. Be sure to include a crunchy option to keep things interesting.
7. Flourish: This is your finishing touch – your sauce, your sprinkling of fresh herbs, etc.
Step 2: Enjoy!

FREE PRINTABLE BUDDHA BOWL GRAPHIC: I created the infographic below as a road-map to make the task of creating new combinations a bit easier. If you would like a copy of your own to magnet to your fridge, click here for a free printable PDF.]

This infographic is provided as a jumping-off point, and is by no means an exhaustive list.

You may notice this list includes a number of animal-based choices in the Proteins category. By definition, traditional Buddha Bowls are plant-based; however, that is the beauty of the Bowl! You can make your bowl anything you want it to be.

Need more inspiration? Check out this list, then grab your favorite bowl and have some fun!

Vegetarian & Vegan Buddha Bowls

Traditional Buddha Bowls, by definition, are plant-based.

Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing

Photo Credit: heatherchristo.com

Sweet Potato Quinoa Bowl w/ Cashew Curry Sauce

Photo Credit: www.veggieinspired.com

Crispy Tofu Bowls {& Garlicky Lemon Yogurt Sauce}

Photo Credit: girlheartfood.com

Brown Rice Veggie Bowl - Eat Thrive Glow

Photo Credit: www.eatthriveglow.com

Buddha Bowl Recipe with Peanut Butter Coconut Dressing

Photo Credit: theforkedspoon.com

Asian-Style Farro Buddha Bowl with Crispy Baked Tofu

Photo Credit: jessicalevinson.com

Masala Chana Chaat - a classic Indian street food recipe for vegetarians

Photo Credit: www.greedygourmet.com

Sweet Potato Buddha Bowls in 30 Minutes

Photo Credit: umamigirl.com

Sweet Potato Vegan Buddha Bowl

Photo Credit: littlesunnykitchen.com

Vegan Buddha Bowl with Tempeh and Quinoa

Photo Credit: www.bucketlisttummy.com

Turmeric Chickpea Buddha Bowl: Eat ALL the Superfoods!

Photo Credit: thekitchengirl.com

Vegan Buddha Bowl With Sweet Potatoes, Chickpeas, Spinach and Brown Rice

Photo Credit: www.melaniecooks.com

Buddha Bowl - A Balanced And Easy Meal

Photo Credit: claudiacanu.com

Chili Lime Chickpea Buddha Bowl - This Healthy Kitchen

Photo Credit: thishealthykitchen.com

Teriyaki Tofu Bowl with Cauliflower Rice

Photo Credit: www.jessicagavin.com

Sweet Potato & Black Bean Quinoa Salad

Photo Credit: www.simplyquinoa.com

Grain Free Cauliflower Rice Buddha Bowl

Photo Credit: www.tastingpage.com

Hippie Macro Glow Bowl

Photo Credit: www.theglowingfridge.com

The Vegan Buddha Bowl | Well and Full

Photo Credit: wellandfull.com

Healthy Thai Coconut Quinoa Bowl

Photo Credit: gethealthyu.com

Harvest Black Rice Salad Recipe

Photo Credit: www.foodfaithfitness.com

Grain Bowls with Smoky Tofu and Creamy Pumpkin Seed Sauce Recipe

Photo Credit: yummybeet.com

Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce

Photo Credit: pinchofyum.com

Thai Buddha Bowl with Peanut Sauce VIDEO » LeelaLicious

Photo Credit: leelalicious.com

Dragon Bowls with Easy Vegan Option - Black Food Bloggers Club by The Blenderist

Photo Credit: theblenderist.com

Spring Harvest Bowls with a Dill Shallot Vinaigrette

Photo Credit: withfoodandlove.com

Moroccan Quinoa Salad

Photo Credit: greenkitchenstories.com

The Ultimate Winter Bliss Bowls

Photo Credit: pinchofyum.com

Shaved Purple Asparagus & Asian Vegetable Soba Noodles

Photo Credit: strengthandsunshine.com

Goddess Bowl

Photo Credit: sewfrenchembroidery.blogspot.com

Soba Noodle Bowl Recipe with Vegetables & Peanut Sauce

Photo Credit: www.cookincanuck.com

Bangkok Coconut Curry Noodle Bowls

Photo Credit: pinchofyum.com

Seafood, Chicken & Other Meaty-type Power Bowls

The following bowls are not vegan or vegetarian, and therefore not technically ”Buddha” bowls. Nevertheless, these bowls provide some delicious inspiration, not to mention some amazing sauce options!

California Chicken, Veggie, Avocado & Rice Bowls

Photo Credit: www.halfbakedharvest.com

Sesame Crusted Tuna Buddha Bowls

Photo Credit: www.coupleinthekitchen.com

Japanese Farm Style Teriyaki Bowl

Photo Credit: www.feastingathome.com

Crab Cake Buddha Bowl

Photo Credit: www.karenskitchenstories.com

Summer Detox Chicken Buddha Bowl

Photo Credit: gypsyplate.com

Grilled BBQ Chicken Quinoa Bowls

Photo Credit: thecompletesavorist.com

Southwestern Buddha Bowls

Photo Credit: www.simplysissom.com

Fiesta Chicken + Cilantro Lime Rice Fajita Bowl with Avocado Chipotle Crema.

Photo Credit: www.halfbakedharvest.com

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of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Sun-dried Tomato Carbonara {20-Minute Dinner}

November 4 By Renée 21 Comments

Sun-dried Tomato Carbonara makes a perfect weeknight meal! This family-pleaser takes just 20 minutes pot-to-plate; plus, it’s vegetarian & budget-friendly!

^{This post may contain affiliate links, but don’t worry – they won’t bite.}

Sun-dried Tomato Carbonara is has been a staple on our menu for years now. Back when my kids were young (and half of them were vegetarians), I was always on the lookout for quick, easy meals that didn’t take a lot of effort. If they were budget friendly, even better.

When I worked up the recipe for this 20-Minute Sun-dried Tomato Carbonara, it totally fit the bill! Most importantly, though – ALL five of my kiddos devoured it whenever I made it, which is something of a miracle.

Sun-dried Tomato Carbonara takes about 20 minutes to throw together, making it a perfect weeknight meal. (YES!! You read that right – 20 minutes, pot-to-plate!) Plus, it’s vegetarian and budget-friendly.

DID YOU KNOW?

“Carbonara” means Charcoal Burner in Italian – I looked it up. Surprised? Me too.

I’ll be honest: for the longest time, I thought “carbonara” meant “bacon” – because it’s nearly impossible to find a recipe for Carbonara that doesn’t include bacon (or its fancy cousin, pancetta). ?

5 from 5 votes

Sun-dried Tomato Carbonara

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Print Recipe Pin Recipe

Course: Main Course, Main Dish

Keyword: pasta, sun-dried tomatoes

Servings: servings

Calories: 296kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

6 oz. thin spaghetti or angle hair pasta
4 quarts water
2 tablespoons olive oil
1 tablespoon kosher salt
3/4 cup sun-dried tomatoes in olive oil loosely packed
2 large eggs lightly beaten
½ cup half & half or milk
¾ cup freshly grated Parmesan cheese divided
½ ounce fresh basil leaves about large 10-15 leaves
Freshly ground pepper and kosher salt
Additional fresh basil leaves to garnish

Instructions

Cook Pasta

Heat 6 quarts of water in a large pot on high heat. When the water is boiling, add 1 tablespoon of salt and two tablespoons of olive oil. Reduce heat to simmer and add pasta. Cook, stirring occasionally, according to directions until barely al dente. (Just barely done.)

While the pasta is cooking:

Drain sun-dried tomatoes. (Put the oil back in the jar to use later!) Chop the sun-dried tomatoes into 1/4"-1/2" pieces. Set aside.
Chiffonade the basil. Set aside.
In a medium bowl, whisk together eggs, milk, and half of the Parmesan.

Finishing Up:

When the pasta is done, drain it thoroughly in a colander, reserving 2 cups of the cooking liquid.
Heat a Dutch Oven or other heavy bottom pot over medium-high heat. Add 1 cup of the reserve pasta cooking liquid and bring to a boil.
Reduce heat to medium. Add drained pasta pasta to hot cooking liquid in Dutch oven and stir constantly, using tongs, until most of the liquid is absorbed.
Whisk 1/2 cup reserve cooking liquid into egg mixture. (This tempers the egg mixture. DO NOT skip this step!)
Slowly drizzle the egg mixture into the hot pasta, tossing it all constantly with tongs as you do. Continue stirring with tongs until egg mixture thickens to make a creamy sauce.
Remove carbonara from from heat.
I usually remove the pot from the heat when the sauce is just beginning to come together, and let it continue cooking in the residual heat. The trick is to keep the sauce constantly moving until it has thickened.
NOTE: If the sauce is too thick, you can use some of the remaining reserve liquid to thin it. Add about 1-2 tablespoons at a time, until the sauce is the consistency of heavy cream. (You will probably not use all of the reserve liquid.)
Once the sauce is as you like it, toss in half of the chopped sun-dried tomatoes, half of the basil, and half the Parmesan. Mix with tongs.
Finish with freshly ground pepper, and the remaining parmesan, sun-dried tomatoes, and fresh basil.

Notes

INGREDIENT NOTES

Angel Hair Pasta: You can use fettuccine or spaghetti, but angel hair is our favorite, plus it cooks in no time!
Sun-dried Tomatoes: 1 cup of drained, chopped, oil-packed sun-dried tomatoes weighs about 5 ounces.
Milk: For a richer sauce, use half-and-half or cream.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Sun-dried Tomato Carbonara makes a perfect weeknight meal! Just 20 minutes pot-to-plate!

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of The Good Hearted Woman. ? Be sure to PIN this post!

^{Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!}

Easy Classic Chili Mac {+ Chili Mac Recipe Roundup}

October 16 By Renée 13 Comments

Delicious, comforting, classic Chili Mac (or Goulash, or American Chop Suey) is neither sophisticated nor fancy, but Mom’s Chili Mac recipe is one thing I can always depend on.

This post may contain affiliate links, but don’t worry – they won’t bite.

My mom was good cook, but she wasn’t a great one: she’d tell you that herself if you asked her. Her culinary repertoire was limited, and her midcentury Midwestern roots restrained her from doing much “outside-the-box” experimentation. However, there were a handful of recipes Mom made so well that I wouldn’t trade away one bite for anything. Her Chili Mac recipe was one of them.

Growing up, I’m pretty sure Chili Mac was served at our dinner table more often than any other entrée. Mom made it at least twice a month, plus then we had leftovers. Neither sophisticated nor fancy, Mom’s Chili Mac was one thing I could always depend on to be good, even when nothing else in life was going right. Now, it is the taste of home for me.

This is one of my favorite vintage photos of Mom and me.

This week we are celebrating Mom’s 93^rd birthday, and this post was written in her honor. Chili Mac was one of the last meals she ever made us when she was still cooking, and most of my daughters can remember her making it for them as well, so this is as much for them as it is for her.

How to Make Old-fashioned Chili Mac {Recipe}, plus Chili-Mac/American Goulash Recipe Roundup | The Good Hearted Woman

This is what happens when Chili Mac decides it wants to be fancy.

**Let’s talk Seasonings for a minute.**

The other day, one of my daughters mentioned that she had made my lasagna recipe for her friends.

“Your lasagna is great, Mama, but I added a bunch of spices to it and think I made it even better! I mean, who only uses a teaspoon of basil anyway?”

I explained to her that when it comes to listing seasoning amounts in recipes that I share, I tend to go conservative, because (I think) most people are inclined to add more of something as opposed to less, or add their own spin and seasonings to a recipe.

In any event, I don’t want them to overdo it. Too much salt in a preparation, for example, can ruin a whole meal. Add too little and the worst thing you’ll have to do is add a little more salt.

“Yeah,” she told me, “But I don’t think people my age cook like that anymore. Almost everyone I know follows the recipe exactly as it’s written. If a recipe says put in ¼ teaspoon of salt, they’ll only put in a ¼ teaspoon of salt.”

I have to say, that was a little surprising to me.

Don’t get me wrong: I go to great lengths to provide exact measurements for my recipes here on the blog: I know that many cooks measure with both a spoon and a knife. However, when it comes to home-style comforty sorts of recipes like this one, I think of the seasoning amounts fall into a special category that, by definition, requires some flexibility.

For example, if a recipe says “one clove of garlic,” I’m almost always going to add at least two, because Mr B and I like garlic a lot. Conversely, if a certain daughter is visiting, I’ll back it off, because garlic isn’t her friend. When you are cooking, you adjust.

So I’m curious: what about you? Are you a meticulous recipe follower, or do you use a recipe more like a roadmap?

As far as I’m concerned, Chili Mac is one of those meals that, as you finish it up, you really need season to your own tastes. Maybe you toss in a little more paprika, or add a little Himalayan sea salt, or maybe even dash of nutmeg. Have some fun – make it your own. It’s all part of the cooking process.

That said, the seasonings in Grammi’s Chili Mac Recipe below are pretty much exactly as Mom made it. Season at your own risk!

5 from 3 votes

Classic Chili Mac

Neither sophisticated nor fancy, Chili Mac is the solidly dependable taste of home.

Prep Time30 mins

Total Time30 mins

Print Recipe Pin Recipe

Course: Main

Cuisine: American, Comfort Food

Keyword: 30-Minute Meal, casserole, easy recipe

Servings:

Calories: 269kcal

Author: Renée's Mama

Equipment

10-inch Enameled Cast Iron Dutch Oven

Ingredients

4-6 ounces raw bacon chopped into 1/2" pieces
1 large onion chopped
1 pound lean ground beef
30 ounces chopped tomatoes 2 cans
1 ½ cups chicken stock or water
1 teaspoons salt
½ teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon paprika
1 ½ cups elbow macaroni
½ teaspoon hot sauce

Garnish

shredded cheese Parmesan or cheddar are both good choices.

US Customary - Metric

Instructions

Heat a 10-inch Enameled Cast Iron Dutch Oven or large, heavy skillet on stovetop over medium high heat until a drop of water sizzles on the surface. Add cut up bacon and cook, stirring frequently until bacon pieces are crispy. Turn off heat, remove bacon from pan and set aside.
Return heat under pan to medium and add chopped onion to hot bacon fat. Sauté onion until it begins to become translucent, 3-4 minutes.
Add ground beef (or other ground protein). Stir and cook until browned.
OPTIONAL STEP: Use a colander to drain fat from mixture, and then return it to pan. If you choose to do this step, DO NOT RINSE!
Reduce heat to medium-low. Add canned tomatoes, chicken stock, salt, garlic salt, and paprika and bring to a simmer.
Stir in elbow macaroni. It should be completely submerged in mixture. (If the mixture looks too dry or if too much macaroni is sticking out of the liquid, add another 1/2 cup of chicken stock or water.)
Simmer, stirring frequently, until macaroni is just barely al dente: about 7-8 minutes. Cover, remove from heat, give it one good stir, and let set for about 10 minutes. (The resting time allows the flavors to blend and the macaroni to finish cooking on its own. This method will help you avoid overcooking the macaroni.)
Stir reserved bacon pieces back in. Taste and season again before serving.

Notes

INGREDIENT NOTES:

Ground Beef - You can use the ground protein of your choice. I often make this with ground turkey or ground chicken Italian sausage with great results.
Canned tomatoes - I almost always use Petite Diced Tomatoes with Basil, Garlic & Oregano.
Dried Basil & Oregano - If I use the aforementioned canned tomatoes, I don't usually add as much dried seasoning.
Hot Sauce - This is Totally Optional! Mom never used this, by we like to add a little kick to our chili mac.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Love classic comfort food? Be sure to check out our scratch-made Classic Homemade Chicken Pot Pie recipe!

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My Mom isn’t the only one with a Chili Mac recipe!

Other Mothers' Chili Mac Recipes

A Roundup of classic Chili Mac, American Chop Suey & Goulash recipes from other people's mothers.

Sweet and Spicy Chili Mac and Cheese

Photo Credit: erhardtseat.com

This Sweet and Spicy Chili Mac has been a family favorite for 30 years. The perfect combo of sweet, spicy and of course macaroni and cheesy goodness!

Pressure Cooker Chili Mac Recipe

Photo Credit: www.fromvalskitchen.com

Pressure Cooker Chili Mac is easy to make. The recipe calls for 4-6 ingredients. You easily change up the flavor by adding a spicier chili seasoning or even adding hot sauce. Using a pressure cooker makes for quick work with little effort and doesn’t heat up the house.

Grandma’s American Goulash

Photo Credit: 4sonrus.com

Ground beef, your favorite pasta, a blend of cheeses, made in a single pot and all in a savory tomato based sauce- what’s not to go ga-ga for?!

Ground Beef Goulash | Easy Weeknight Meal

Photo Credit: thespicyapron.com

Some of the best meals are also the easiest and most convenient – such is the case with this Ground Beef Goulash.

Chili Mac Casserole - Comfort Food Everyone Will Love

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This recipe for chili mac casserole is a hearty comfort food dish that serves a crowd and is perfect for your next potluck dinner or game day party.

Instant Pot Chili Mac with Turkey

Photo Credit: soupaddict.com

A hearty, hunger-crushing dish that’s so easy to make in the pressure cooker, Instant Pot Chili Mac with turkey and cheese will become your go-to dinner this winter!

Classic Beef Goulash or American Chop Suey

Photo Credit: www.grumpyshoneybunch.com

Classic Beef Goulash aka American Chop Suey is an easy recipe made with ground beef, tomato sauce, macaroni, and spices. This is all simmered together making a delicious comfort food meal for your family!

One Pot Chili Mac

Photo Credit: www.shugarysweets.com

Are you looking for something quick, and semi-healthy for dinner? This One Pot Chili Mac is the answer!

One Pot Chili Mac & Cheese

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Cozy chili Mac and cheese all in one pot? Yes please! Forget all the extra mess with this simple meal!

Instant Pot Goulash Recipe

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American-style Instant Pot Goulash is a simple and delicious comfort food recipe with ground meat and pasta cooked in a tomato sauce flavored with paprika and other spices.

One Pot American Goulash Recipe

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(My Granny’s goulash!) A one-pot wonder, this American goulash is a classic Midwestern staple, and can be ready in minutes or slow-simmered for a delicious dinner any night of the week!

Instant Pot Cheesy Hamburger Casserole Recipe

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Cheesy hamburger pasta is quick and easy thanks to this tasty Instant Pot recipe!

Chili Mac Skillet {One Pan Meal in 30 Minutes}

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Supper never fails to satisfy when you serve this Chili Mac Skillet. This cheesy, meaty meal combines ground beef, macaroni, and cheddar cheese in a thick tomato sauce enriched with beef broth.

One-Pot Goulash

Photo Credit: www.sonshinekitchen.com

American goulash has many varieties. This recipe is hearty comfort-food at it’s best made in only one pot for easy cleanup.

Slow Cooker Chili Mac

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Slow Cooker Chili Mac is a dump and start crock pot recipe. Delicious chili with some pasta added at the end makes this a hearty, economical one-pot slow cooker meal.

One Pot Vegetarian Chili Mac

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This version of chili mac takes the classic comfort food and makes it vegetarian. Made in one pot in just 30 minutes, this recipe is great for last-minute dinners or for sharing on game day.

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Loaded Baked Potato Soup {with a Sweet Surprise!}

October 7 By Renée 13 Comments

Loaded Baked Potato Soup is one of my top five favorite “30-minute Meals.” Fast, economical, and super-easy, this recipe has a sweet surprise that elevates the flavors and results in a perfectly balance bowl of comforting deliciousness.

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Loaded Baked Potato Soup is one of my top five favorite “30-minute Meals” – and this one I’ll even serve to company!

“Oh, you’ll be here in half an hour? And you’re starving? No problem!”

The first time I made this soup was when my girls were young and they unexpectedly brought home a few extra friends for dinner. We never turn away a hungry kid, but I had barely enough potatoes to begin with, and so I wasn’t sure we would have enough soup to go all around. I did, however, have a sweet potato, so I threw that into my baked potato soup instead.

Oh, my! What a difference that little sweet potato made! I’ll never make baked potato soup without one again!

Fast, economical, and straightforward, this delicious, easy-to-make Baked Potato Soup has a chowder-like consistency and a sweet surprise on the ingredient list. Check it out!

Loaded Baked Potato Soup: Ingredient Notes

Russet Potatoes

It is important to use and Idaho, Russet or other “starchy” type potatoes for this soup. The Russet has a neutral flavor and high starch content, which gives it a creamy, soft texture that breaks down easily. This all makes them the perfect choice for making a creamy soup like this one.

I have also successfully made this Baked Potato Soup with Yukon Gold potatoes, but the soup required a little more “mashing” than usual to achieve the desired consistency. (See Recipe Notes)

DO NOT USE waxy potato varieties (e.g., red potatoes, new potatoes, fingerling, etc.) for this recipe. Waxy potatoes have a low starch content and have a creamy, firm flesh that holds its shape well after cooking. They do not break down easily when cooked, resulting in a thin, bodiless soup.

White Sweet Potatoes

Bottom Line: Use white sweet potatoes for this recipe.

What’s the difference between orange and white sweet potatoes anyway? (And my Gramma told me the orange ones were yams. Are you contradicting my Gramma?)

I don’t know about you, but I grew up calling orange fleshed sweet potatoes “yams.” However, as I have since learned, it is nearly impossible to find true yams is the United States. Most of the tubers we were fed as children and told were yams were really sweet potatoes. It’s true.

OK, now that we’ve cleared that up, here’s the scoop on the differences between orange and white sweet potatoes.

While sweet potatoes around the world come in many different colors – brown, red, yellow, white, even purple – in the United States, nearly all of our sweet potatoes fall into two categories: [1] golden skin with creamy white flesh, and [2] brown or copper skin with an orange flesh.

Orange sweet potatoes are the heroes of holiday side dishes everywhere. They have a sweet, smooth, soft texture. White sweet potatoes, on the other hand, have a milder flavor and crumblier texture when cooked.

FYI Classroom Teachers: While I was preparing this post, I ran across these nifty (and free) Sweet Potato related STEM resources offered by the The North Carolina Sweet Potato Commission.

Garlic

This is for all you cooks who habitually double the garlic in a recipe (I see you). You (i.e., We) are the reason this recipe recipe only calls for one clove of garlic instead of two. One large or two average-sized cloves are perfect, but if I put “2 cloves of garlic” in the ingredient list, someone is going to make this soup with four cloves instead, which is way too much – it simply overpowers everything.

All that being said, if you like a garlicky soup, you can safely add one more clove, for a total of two cloves of garlic.

Recipe Updated October 7, 2019 (Originally published November 9, 2012)

5 from 4 votes

Loaded Baked Potato Soup

This Loaded Baked Potato Soup is fast, easy, and de-licious!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Print Recipe Pin Recipe

Course: Soup

Cuisine: American

Keyword: bacon, onions, potatoes

Servings: bowls

Calories: 217kcal

Author: Renée | The Good Hearted Woman

Equipment

10-inch Enameled Cast Iron Dutch Oven

Ingredients

1 large sweet onion chopped 1/4"
4 ounces raw bacon chopped into 1/4" pieces
1 1/2 - 2 pounds russet potatoes about 3 large, peeled and cubed 1/2"
8 ounce white sweet potato peeled and cubed 1/2"
3 cups chicken broth
1 cloves garlic minced
1 teaspoon kosher salt or to taste
1 cup half & half
dash hot sauce
freshly ground pepper

Garnish | Serve on Side

additional bacon bits
sliced green onions
freshly chopped tomatoes
grated cheddar cheese
sour cream

US Customary - Metric

Instructions

Heat a cast iron Dutch oven or other heavy stockpot over medium heat until a drop of water sizzles on the surface.
Add the chopped bacon pieces and stir with a wooden spoon to distribute in the pot.
Cook bacon pieces over medium heat until bacon pieces are crispy. Turn off heat.
Remove bacon from pot using a slotted spoon and set aside.
Turn heat up to medium-high.
Add the chopped onions to the hot bacon fat and sauté until translucent.
Add minced garlic and sauté for an additional minute.
Add chicken broth, chopped potatoes, salt, ground pepper, and hot sauce (optional).
You should have just enough liquid to barely come to the top of the potatoes. (Add a little more broth or water if you need to.)
Bring to a boil.
Reduce heat, and simmer, stirring occasionally, for 15-20 minutes, or until potatoes are tender but not mushy.
Add half & half and reserved bacon bits.
Stir over low heat until soup is heated through. Remove from heat.
To thicken the soup slightly, use a potato masher to break up potatoes just a bit.
Remember though, this is Baked Potato Soup, not Mashed Potato Soup, so don't get carried away!
Serve with green onions, grated cheese, bacon bits, grated cheese and sour cream on the side.

Notes

Baked Potato Soup is delicious directly off the stove, and can be eaten immediately. However, as with most soups, it's even better the next day!

Vegetarian Option

Substitute:

+ 2 Butter (for bacon)
+ 3 cup vegetable broth (for chicken broth)

Start at Step 2.

TIP: Bacon is way easier to chop small if it is slightly frozen.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Soup is one of our specialities! If this Baked Potato Soup looks good, be sure to check out our Smoked Salmon Chowder, Hungarian Mushroom Soup, and Old-Fashioned Ham Bone Split Pea Soup recipes: you’re going to love them!

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of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Chili’s Chicken Enchilada Soup is an all-time favorite at our house! This rich, delicious, spot-on copycat recipe is easy and economical to make, and takes just one pot and 30 minutes, stove to table.

This post may contain affiliate links, but don’t worry – they won’t bite.

Recipe Updated November 16, 2020 (Originally published November 5, 2013)

Chili's Chicken Enchilada Soup (Copycat Recipe)

Equipment

Ingredients

Instructions

Nutrition

Ingredient Notes

How to Make Chili’s Enchilada Soup Vegetarian-Friendly

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Learn the recipe secrets to making classic Fried Green Tomatoes that are both tender and crisp; with all the traditional corn flavor, but without the grit!

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The Secret Isn’t in the Sauce (It’s in the Breading)

Recipe Secrets to Crispy, Grit-free Fried Green Tomatoes

1. Sub in Masa Harina for Cornmeal (Really!)

2. Substitute Wondra for All-purpose Flour

3. Use Panko Breadcrumbs

How to Pick a Green Tomato

Post Updated November 1 2020 (Originally published August 29, 2013)

Fried Green Tomatoes

Equipment

Ingredients

BOWL 1: Dredge

BOWL 2: Wet Wash

BOWL 3: Breading

Instructions

Breading Tomatoes

Frying Tomatoes

Notes

Nutrition

Ways to Serve Fried Green Tomatoes

Southern Surprise

Electric Skillet versus Cast Iron

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Chock-full of fresh garden flavors, this Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant} makes a deliciously refreshing summer meal.

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Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

Equipment

Ingredients

Instructions

Nutrition

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These easy-to-make Fresh Strawberry Crepes are light, creamy, and perfect for everything from an elegant brunch to a lazy summer back porch afternoon.

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Creamy Fresh Strawberry Crêpes

Equipment

Ingredients

Instructions

To make Strawberry Crème:

Assembling the Crêpes

Notes

Nutrition

Cooking the Crêpes

Basic Sweet Vanilla Crêpes {Recipe}

Equipment

Ingredients

Simple fillings or toppings for sweet crêpes include:

Instructions

Prepare Crepes

Notes

Nutrition

Flipping Crêpes

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Homemade flour tortillas are surprisingly easy to make! With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in about a half an hour!

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How to Make Homemade Flour Tortillas

Homemade Flour Tortillas

Equipment

Ingredients

Instructions

Notes

Nutrition

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Cheesy Vegetable Orzo is a quick, easy, economical side dish that will convert even your worst vegetable-haters into zucchini-eaters.

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Cheesy Vegetable Orzo

Equipment

Ingredients

Instructions

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**The Secret Isn’t in the Sauce (It’s in the Breading)**

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!