30-Minute Meals Archives | The Good Hearted Woman

Spicy Thai Shrimp Salad {Applebee’s Copycat}

Inspired by an Applebee’s menu favorite, this Thai Shrimp Salad combines grilled shrimp, fresh edamame, crunchy almonds, and crispy wonton strips under a dressing of spicy-sweet Thai peanut sauce and a bright chili-lime vinaigrette for a light summer feast.

When Mr B and I were on the road last month, we stopped in at Applebee’s for lunch, and I ordered their Thai Shrimp Salad – which immediately became my newest favorite thing to eat. It’s absolutely delicious – and a great pick if you happen to be trying to eat light and healthy, too. So of course I had to run home and figure out how to make it!

My Thai Shrimp Salad Applebee’s copycat recipe makes a wonderfully satisfying meal that can be ready to serve in less than 30 minutes!

There are four basic components to this salad: The Salad Base, the Shrimp, the Chili-Lime Dressing, and the Peanut Sauce – and each one is super-easy to throw together.

5 from 1 vote

Thai Shrimp Salad {Applebee's Copycat}

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Course: Main Dish, Salad

Servings:

Author: Renée ♥ The Good Hearted Woman

Ingredients

Pan-fried Shrimp

1 teaspoon minced garlic
8 ounces raw shrimp peeled & deveined
1/2 teaspoon butter
2 tablespoons olive oil
1/2 teaspoon chili powder [**See Note]
1/4 teaspoon cayenne [**See Note]

Salad

1/2 head Napa or Savory cabbage chopped
2 cups fresh spinach coarsely chopped
1 cup shredded red cabbage
2 medium carrots peeled and shredded
1/2 cup shelled edamame
3 green onions thinly sliced
1/4 cup sliced almonds toasted
Wonton Strips
1/4 cup chopped cilantro (reserve some uncut for garnish)
1 batch Chili Lime Vinaigrette (Recipe Below)
1 batch Sweet & Spicy Peanut Sauce (Recipe Below)

Instructions

Prepare Pan-fried Shrimp

In a large self-sealing plastic bag, combine shrimp, minced garlic, chili powder, and cayenne. Toss until shrimp are evenly coated with the spice mix.
Heat a large, heavy skillet over medium high heat. Melt olive oil and butter and swirl to coat the bottom the the skillet. Add shrimp in a single layer. (Do not crowd in pan.) Pan-fry about 2 minutes, then turn and fry until shrimp become pink all the way through and slightly firm, about 2-3 minutes. Do not over cook! Carefully remove from skillet and set aside.

Assemble Salad

Layer or toss cabbages, spinach, carrots, edamame, green onions, and sliced almonds, wonton strips, and cilantro in bowl. Serve with Chili-Lime Vinaigrette and Sweet & Spicy Peanut Sauce. Garnish with additional cilantro and wonton strips.

Notes

** I substitute in 1 teaspoon of my Spicy Skillet Dry Rub for the chili powder and cayenne.

1 serving {with 2 T Chili-Lime Vinaigrette & 2 T Sweet & Spicy Peanut Sauce} = 8 WW SmartPoints [2018]

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5 from 1 vote

Chili-Lime Vinaigrette

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Ingredients

Juice of 2 limes
Zest of 1 lime
2 tablespoon olive oil
2 tablespoon honey
1 tablespoons soy sauce
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1/4 - 1/2 teaspoon Gochujang paste Depending on how spicy you like things)

Instructions

Combine all ingredients in a jar and shake to combine. (Remember to put the lid on first 😉)

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5 from 1 vote

Sweet & Spicy Thai Peanut Sauce

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Ingredients

1/4 cup creamy peanut butter
1/4 cup canned coconut milk
1 tablespoon fish sauce (I prefer "Red Boat" fish sauce)
1 - 2 tablespoons fresh lime juice
1 tablespoon honey or coconut or agave nectar
1 clove minced garlic
1/2 - 1 teaspoon grated fresh ginger
1/2 - 1 teaspoon gochujang paste Totally optional. You can also use your favorite heat: Sriracha, red pepper flakes, etc.

Instructions

Combine all ingredients and whisk or blend until smooth.

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Heirloom Tomato & Grilled Eggplant Stacks

August 5 By Renée ♥ 12 Comments

These Heirloom Tomato & Grilled Eggplant Stacks are fresh, local, seasonal, and delicious to the last bite.

Aaah, Summertime! Gardens are bursting, Farmers’ Markets are in full swing, and – Glory Be! – tomatoes taste like… tomatoes again. Don’t you just love it!?! This time of year, I aim to create dishes that highlight the bright, fleeting flavors of summer, and these Heirloom Tomato & Grilled Eggplant Stacks are just the ticket. Uncomplicated in every way, they are deeply satisfying, and delicious to the last bite.

Heirloom Tomato & Eggplant Stacks

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

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Course: Side Dish

Servings: stacks

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

3 large tomatoes
1 large eggplant
1/4 cup olive oil divided
3 Tablespoons balsamic vinegar
1/4 cup crumbled feta cheese
Fresh basil
Kosher salt
Freshly ground pepper

Instructions

Prepare Eggplant:

Peel eggplant (unless yours has a very thin skin).
Slice into 1/2-inch rounds. You will need two large or four small rounds per stack.
Brush eggplant with olive oil and season with salt and pepper. Grill the eggplant rounds over medium-high on barbecue or in grill pan on stove until tender (about 10 minutes) turning once. Allow to cool completely.

Prepare stacks:

Slice each tomato into four rounds.
Alternate tomato and eggplant slices, beginning and ending with a tomato slice. If the eggplant slices are too small, just use two for one layer.
Sprinkle each completed stack with a teaspoon of olive oil and two teaspoons of balsamic vinegar.
Season each stack with a pinch of kosher salt and a turn of freshly ground pepper.
Garnish with feta and fresh basil.
Refrigerate until ready to serve.

Notes

Stacks can be prepared as much as a day ahead of time. Do the final prep (olive oil, feta and basil) right before serving.

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Foil Stew: The Ultimate Comfort Food

July 15 By Renée ♥ 19 Comments

Foil Stew {aka Hobo Dinner, Campfire Stew, Tin Foil Dinner} is easy, fun, and so good that you’ll want to make it even when you aren’t camping.

Foil Stew is my ultimate comfort food, each bite bringing to mind countless nights under the stars. Like some ethereal scrapbook, just the scent of its exquisite, savory, caramelized deliciousness makes my mind dance through cherished memories of past camping trips – with my dad and mom, and Campfire Girls, and my Girl Scouts, and my CITs, and and Mr B and Em….

It is extraordinary that such a simple meal can hold so much.

There really isn’t much to making a great foil stew: just mix, wrap, and cook. Let me break it down for you.

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FOIL STEW BASIC INGREDIENTS

(Scroll down for printable recipe with basic directions)

For each serving/packet of foil stew, you will need:

1 medium potato, sliced 1/8-inch thick (peeling is optional) – I use a mixture of regular and white-fleshed sweet potatoes. (The sweet potatoes are a relatively recent addition for me, and I love what they bring to the party.)
1 large carrot, sliced 1/8-inch thick (once again, peeling is optional)
1 handful sliced onion – We tend to use a very large handful.
3-4 ounces of protein – Ground beef, ground chicken, boneless chicken pieces, sausage, vegetarian alternatives all work well. DO NOT PRECOOK ANYTHING!! Put animal-based proteins into the stew RAW, breaking up any ground meats and distributing it evenly throughout your stew. (Some people do like to make a pattie with their ground meat and put it on top, but I am not a fan.)
1/3-1/2 cup Cream of Mushroom Soup – Straight out of the can. Any Cream of… soup will work fine. We also really like Cream of Celery.
Seasoning as desired – Salt, pepper, etc.

PLEASE keep in mind that these amounts are estimates. Adjust them to your own tastes and appetite.

VARIATIONS: There are more variations and combinations to this list than I can possibly list here. You can add your favorite veggies (lots of people like corn), mix up your proteins, use any kind of “Cream of” soup. Once you get the process down, you can change it up as much as you want to make it your own.

VERY IMPORTANT: You may look at your uncooked foil stew and think, “Oh my gosh, I will never be able to eat all of that!” Which might be true – but remember, everything will cook down by about a third, and when you are camping, you tend to be hungrier than when you are at home. Plus, Foil Stew makes great leftovers!

LEFTOVER TIP: If you do end up having leftovers, I strongly encourage you to fry them up for breakfast and top them with a fried egg. (You’re gonna thank me for this.)

If everyone is eating the same thing, you can mix your foil stew up in a big bowl for everyone, and then just wrap them individually. However, in our family, because some of us are vegetarians, we usually mix the basic veggies together and then mix in the protein and soup right on the foil.

Foil Stew: So Good You'll Want to Make It Even When You Aren't Camping | The Good Hearted Woman

We used Morning Star Crumbles for Em’s vegetarian dinner this time. (If you use ground beef or chicken, DO NOT precook them – they should go into the packet raw.)

Be generous with the soup – that’s what provides the moist base for your stew to, well… stew in. Once you have your stew ingredients all together, toss it well with your hands to mix everything together. If it isn’t very goopy, you don’t have enough soup in it.

ABOUT THE FOIL: From years and years of experience, I can tell you that you will get much better results if you use Heavy Duty aluminum foil. Regular aluminum foil simply does not stand up to the coals of an open fire like the heavy duty stuff does.

HOW TO WRAP YOUR FOIL STEW

THE WRAP

A. Put your mixed foil stew ingredients in the middle of the foil, and then bring the foil up so that the ingredients are resting inside in a slightly elongated pile.
B. Fold the top edges down together about 1 inch and crease. Fold over and do it again, and then once again. It helps to hold the foil stew up as you do this, because this allows you to keep some extra space in the packet, which helps in the cooking process. In other words, the folds themselves need to be very tight, but the foil stew inside should have a little wiggle room.
C. Push the two ends down so that your foil stew is safely in the middle of the packet.
D. Fold or roll the ends tightly.
E. Get a second piece of foil and repeat steps A-D.
F. Ready for the fire.

BAKING YOUR FOIL STEW

To bake over an open fire, simply place your prepared foil stew on a bed of coals for 25-50 minutes, turning every 10-15 minutes. Time depends upon the size of your foil stew, how hot your coals are, how cold it is outside, etc. It will start to sizzle after awhile. I usually check my stew after about 30 minutes. The trick is to take it off when the vegetables have started to caramelize, but before they start to burn. This is where the double wrapping helps immensely – when you think it is done, carefully open the packet at check. If it needs more time, simply wrap it back up and pop it back on the coals.

If you don’t have a camping trip planned any time soon (or you are simply not a camper), you can also bake your foil stew over prepared briquettes, on top of a BBQ, inside a Dutch oven, or in your oven at home [375° F].

Foil Stew

Foil Stew {aka Hobo Dinner, Campfire Stew, Tin Foil Dinner} is easy, fun, and so good that you'll want to make it even when you aren't camping.

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Servings: serving

Author: Renée ♥ The Good Hearted Woman

Ingredients

1 medium potato sliced 1/8-inch thick (peeling is optional)
1 large carrot sliced 1/8-inch thick (peeling is optional)
1 handful onion sliced or chopped
3-4 ounces protein Ground beef, ground chicken, boneless chicken pieces, sausage, vegetarian alternatives (DO NOT PRECOOK ANYTHING)
1/3-1/2 cup Cream of Mushroom Soup Any Cream of… soup will work fine. (We really like Cream of Celery)
salt & pepper Season as desired

Instructions

Put all foil stew ingredients in the middle of a large piece of heavy duty aluminum foil, and then bring the foil up so that the ingredients are resting inside in a slightly elongated pile.
Fold the top edges down together about 1 inch and crease. Fold over and do it again, and then once again. It helps to hold the foil stew up as you do this, because this allows you to keep some extra space in the packet, which helps in the cooking process. In other words, the folds themselves need to be very tight, but the foil stew inside should have a little wiggle room.
Push the two ends down so that your foil stew is safely in the middle of the packet.
Fold or roll the ends tightly.
Get a second piece of foil and repeat steps A-D. Ready for the fire.
To bake over an open fire, simply place your prepared foil stew on a bed of coals for 25-50 minutes, turning every 10-15 minutes. Time depends upon the size of your foil stew, how hot your coals are, how cold it is outside, etc. It will start to sizzle after awhile. I usually check my stew after about 30 minutes. The trick is to take it off when the vegetables have started to caramelize, but before they start to burn. This is where the double wrapping helps immensely – when you think it is done, carefully open the packet at check. If it needs more time, simply wrap it back up and pop it back on the coals.

Notes

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Sweet Potato Pad Thai with Shrimp

July 6 By Renée ♥ 7 Comments

In Sweet Potato Pad Thai with Pan-fried Shrimp, the natural sweetness and robust texture of spiralized sweet potato noodles perfectly complements the flavors and textures of traditional Pad Thai.

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I’ll admit it – I am just now diving into the Spiralizer pool.

In case you’ve been living in a cave for the last few years, spiral vegetable cutters, or “spiralizers,” are kitchen gadgets that cut fruits and vegetables into long noodles and ribbons, which then can be then be used in place of pasta, and as additions in salads, side dishes, etc.

There is a good reason for my reticence to Spiralize: all of the hand-held and counter-top spiralizers I’ve previously tested/used/experimented with simply don’t deliver: they crack under the strain of hard, dense vegetables; they hurt my hand and wrist to operate; and some models are a huge pain when it comes to clean up.

Then KitchenAid® came to my rescue – with a carefully engineered, well-thought Spiralizer Attachment. I couldn’t wait to try it out! (Please note: this is not a sponsored post. I just really love this thing!}

One of the first things I tried was a combination of two of my favorite things – Thai food and sweet potatoes. The outcome – Sweet Potato Pad Thai with Pan-fried Shrimp – is a deliciously tasty dish that blends the natural sweetness and robust texture of spiralized sweet potato noodles with the traditional flavors and textures of Pad Thai.

Bonus: It’s loaded with super-healthy stuff, and takes just one pan and 30-minutes to create.

Extra Bonus: Everyone in my household loves it! (Which means that there is a good chance everyone in your house will love it too!!)

Sweet Potato Pad Thai with Shrimp is a pleasure for your senses, hitting all the taste points – sweet, salty, sour, bitter and umami; plus it’s gluten-free (just use gluten free soy sauce or tamari), dairy-free, and naturally high in fiber. Bottom line though – it tastes amazing!

Sweet Potato Shrimp Pad Thai

Prep Time30 mins

Total Time30 mins

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Course: Main Dish

Servings: -6 servings

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Sauce

Zest & juice from one lime
1 clove garlic minced
3 tablespoons Sweet Chili Sauce
2 tablespoons Thai fish sauce
2 tablespoons light soy sauce or tamari
1/4 cup water
2 tablespoons brown sugar

Shrimp

1 lb medium shrimp 70-80/lb, shelled and cleaned
2 tablespoons peanut oil or refined coconut oil
1 clove garlic minced

Sweet Potato Noodles

2 large orange-fleshed sweet potatoes aka yams Spiralized
2 tablespoons peanut oil or refined coconut oil
1 large onion peeled & sliced thinly root to end
2 cloves garlic minced
1 red bell pepper sliced in thin strips
1/4 cup chopped cilantro

Garnish

Chopped cilantro
Chopped peanuts
Sliced green onions
Crushed red pepper flakes

Instructions

Sauce

Combine sauce ingredients in a medium bowl and whisk to combine. (You can also make the sauce in a small beverage blender.)

Shrimp

Pour 1/3 cup sauce in a large ziploc bag. Add cleaned shrimp to the bag and toss around a bit to combine. Set the rest of the sauce aside. Allow the shrimp marinate in the sauce for 15-30 minutes.
Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high. When a drop of water sizzles in the pan, drop the shrimp in a few at a time.(I do this in 2 batches.) Let the shrimp stay where they are when they hit the hot pan so that they get a little bit browned on one side and then flip them over. This will take just a couple of minutes - don't overcook them! The shrimp are done when they are pinkish all the way through.
Immediately remove the cooked shrimp from pan with a spider or slotted spoon and set aside.

Sweet Potato Noodles

In a large wok or skillet over medium-high heat, saute the sliced onion in 2 tablespoons of peanut oil until translucent; about 3 minutes.
Add garlic and sliced bell pepper and saute about 4 more minutes; until the red pepper begins to soften.
Add spiralized sweet potato noodles and cook for 2-3 minutes, gently folding up from the bottom of the pan a few times. Add 1/4 cup water to the pan and cover immediately. Steam for 2 minutes. Check for doneness, and then cover again and cook 2 more minutes. Repeat until noodles are tender but not mushy. (You are not making mashed potatoes!)
Add remaining sauce, cooked shrimp, and chopped cilantro and toss gently to combine.

Garnish & Serve

Garnish with additional cilantro, chopped peanuts, chopped green onions, and crushed red pepper flakes. Serve warm (although it is delicious cold too!)

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Recipe Notes

What the heck is a Spider? A “spider” is a type of skimmer used in Asian and Dutch cooking. It is a wide shallow wire-mesh basket with a long handle, used for removing hot food from a liquid or skimming foam off when making broths. The name is derived from the wire pattern, which looks like a spider’s web. I use mine all the time.
Why is there no tamarind paste in this Pad Thai? Pad Thai usually relies on tamarind paste for its unique flavor profile, but I think that the combination of lime and brown sugar accomplishes this well in this dish, without requiring that you search out and buy difficult-to-find ingredients. That said, if you have tamarind paste available to you, you can definitely use it here – simply reduce the brown sugar in the sauce by 1 tablespoon and use only 1/2 the lime juice. Dissolve 1 tablespoon tamarind paste in 1/4 cup warm water before adding it to the sauce. Do not add additional water.

Oh my gosh, I love those KitchenAid® people! They know how to do things right!! The KitchenAid Spiralizer lets your stand mixer motor do all the work. Once you figure out how to use the attachment (I found the instructions a little sub-par) it’s a breeze. Clean-up is super easy too. Waste is minimal, and what is made creates these cool little cores that can be sliced or used for garnishing.

For Lefties Only: Unlike almost every counter-top spiralizer out there, this one works equally well for lefties and non-lefties alike! (See, that’s me looking out for you.)

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How to Make a Buddha Bowl {+ 37 Delicious Bowls}

June 27 By Renée ♥ 17 Comments

The perfect Buddha Bowl {aka Bliss Bowl} made easy, plus 37 great ideas to get your creative juices flowing.

Buddha Bowl = Bliss Bowl = Glow Bowl = Hippie Bowl = Power Bowl = Glory Bowl = Nourish Bowl = Big Bowl of Awesome

By any name, a Buddha Bowl is basically a colorful, delicious meal served up in a big bowl of Awesome. Comprised of healthy, (usually) 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.

I have recently fallen in love with Buddha Bowls and plan to make them the cornerstone of our menu this summer. However, I have one little problem: when I’m thinking up a Bowl, I feel a lot like I did the first time I got a 64-color box of crayons – there are so MANY choices!!

To aid in this dilemma, I created the following infographic to magnet to our fridge, and will be using it as a road-map to make the task of creating new combinations a bit easier. [If you want to print one out for your fridge, click here for a printable PDF.]

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How to Make a Buddha Bowl

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.

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

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

Vegan & Vegetarian Bowls

Brown Rice Veggie Bowl [Eat.Thrive.Glow.]

Brown Rice Veggie Bowl [Eat.Thrive.Glow.]
Teriyaki Tofu Bowls with Cauliflower Rice [Jessica Gavin]

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

Teriyaki Tofu Bowl with Cauliflower Rice [Jessica Gavin]

Chili Roasted Sweet Potato + Black Bean Quinoa Salad [Simply Quinoa]
Hippie Macro Glow Bowl [The Glowing Fridge]
Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing [Heather Christo]
Vegan Buddha Bowl with Spiced Chickpeas [Well & Full]
Peanut Tofu Buddha Bowl [Delish Knowledge]
Healthy Thai Coconut Quinoa Bowl [Get Healthy U]
Black Rice Bowl with Roasted Pumpkin, Harissa & Goat Cheese [Food Faith Fitness]
South of the Border Buddha Bowl with Velvety Southwestern Dressing [Yummy Beet]
Vegan Korean Bibimbap [Crazy Vegan Kitchen]
Roasted Garlic Buddha Bowl [A Virtual Vegan]

Roasted Garlic Buddha Bowl [A Virtual Vegan].

Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce [Pinch of Yum]
Asian Pineapple Salad with Coconut Peanut Dressing [Carlsbad Cravings]
Thai Style Buddha Bowls [Leelaliscious]
Avocado Quinoa Harvest Bowl [In It 4 the Long Run]
Dragon Bowl [The Blenderist]
Spring Harvest Bowls with a Dill Shallot Vinaigrette [With Food & Love]
Moroccan Quinoa Salad [Green Kitchen Stories]
Grab-N-Go Sweet Potato, Cranberry & Quinoa Power Bowl [Blissful Basil]
The Ultimate Winter Bliss Bowl [Pinch of Yum]
Shaved Purple Asparagus & Asian Vegetable Soba Noodles [Strength & Sunshine]

Shaved Purple Asparagus & Asian Vegetable Soba Noodles [Strength & Sunshine]

Farmers Market Sesame Miso Noodle Bowls with Garlic Chips [Half-Baked Harvest]
Goddess Bowl [Sew French]
Soba Noodles with Vegetarbles & Peanut Sauce (Vegan) [Cookin Canuck]
Sriracha-Lime Shrimp and Soba Noodle Bowl [Fitness Magazine]
Bangkok Coconut Curry Noodles Bowl [Pinch of Yum]
Forbidden Rice Buddha Bowl with Crispy Tofu [Natural Girl, Modern World]
Berry-Almond Quinoa Salad [Two Peas & Their Pod]

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

Seafood, Chicken & Other Meaty-type Bowls

Grilled BBQ Chicken Quinoa Bowls [The Complete Savorist]
Southwestern Buddha Bowl [Simply Sissom]
Grilled Japanese Farm Style Teriyaki Bowl [Feasting at Home]
Fiesta Chicken + Cilantro Lime Rice Fajita Bowl with Avocado Chipotle Crema [Half-Baked Harvest]
California Chicken, Veggie & Avocado Rice Bowls [Half-Baked Harvest]

Grilled BBQ Chicken Quinoa Bowls [The Complete Savorist]

We’d love it if you’d share your favorite Bowl ideas in the comments below!

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Spicy Pan-fried Blackened Rockfish

January 6 By Renée ♥ 25 Comments

Seasoned with smokey paprika and three kinds of dried peppers, this Spicy Pan-fried Blackened Rockfish has just the right amount of kick!

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This savory Blackened Rockfish with Kale Caesar Salad from Skillet was my favorite bite at the 2015 IFBC Culinary Expo. The spicy dry rub, seasoned with paprika and three kinds of dried peppers, has just the kind of kick Mr. B and I love. In fact, I loved it so much that I contacted the nice folks at Skillet Street Food asked for permission to share their Dry Rub recipe here, which they very kindly granted.

A fresh Caesar salad on the side (traditional or kale) makes the perfect companion dish, quelling the dry rub’s heat without putting out the fire.

Once you mix up the dry rub, pan-frying the rockfish is a snap! You can literally have this made and on the table in 20 minutes; less if you have the dry rub already mixed up.

Pan-fried Blackened Rockfish

Seasoned with smokey paprika and three kinds of dried peppers, this Spicy Pan-fried Blackened Rockfish has just the right amount of kick!

Prep Time15 mins

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Course: Main Dish

Servings:

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 lb. fresh rockfish fillets or Pacific cod, red snapper or striped bass 1/2'-3/4" thick
1/2 batch Rockfish Dry Rub Mix
2-4 tablespoons vegetable oil

Instructions

Heat cast iron or heavy skillet over medium heat until a water droplet sizzles on the surface, then add enough vegetable oil to lightly cover bottom of skillet.
Coat both sides of each fish fillet with the dry rub mix and place into the heated skillet.
Fry on first side for about 3 minutes, or until the bottom of the fish is nicely browned.
Turn over with tongs and brown the other side for 2 to 3 minutes more, until the flesh is firm and opaque.
Remove the fillets from the skillet with tongs and drain on paper towels.

Notes

This pairs well with a Caesar Salad.

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Since first making this dry rub, I’ve tried the Spicy Skillet Dry Rub on Pacific Cod, red snapper and striped bass; as well as everything from everything from roasted vegetables to barbecued steak, and have never been disappointed.

Some of the ingredients for the dry rub were initially a little hard to locate, but once I figured out where to find them, it was a piece of cake.

Let me save you some time: you will find the ground pasilla pepper and ground New Mexico chili pepper in the Mexican/Hispanic foods aisle of most grocery stores (in my area, Winco, Freddy’s, and Safeway all stock them) or in your local Hispanic Mercado (i.e., Su Casa Imports, El Mercado, etc). I found the ground chipotle pepper in the bulk section at Winco. All of the dried ground peppers are very inexpensive and the recipe makes a lot of dry rub, so it will go a long way.

5 from 1 vote

Spicy Skillet Dry Rub

Prep Time5 mins

Total Time5 mins

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Course: Condiment

Author: Skillet, Seattle, WA [IFBC 2015]

Ingredients

5 tablespoons smoked paprika
1 tablespoons garlic salt
2 1/4 teaspoons ground ginger
1 tablespoons ground pasilla pepper
2 teaspoons ground chipotle pepper
1 tablespoons ground New Mexico chili pepper
1/2 tablespoon ground mustard powder
5 teaspoons white granulated sugar
2 tablespoons kosher salt

Instructions

Mix all ingredients. Store in an air-tight container.

Notes

Ingredient Substitution: If you don't have all the dried peppers on hand, just substitute 3 tablespoons of regular chili powder for the ground pasilla, chipotle, and New Mexico chili peppers.

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Dutch Apple Cranberry Crepes {Recipe}

December 21 By Renée ♥ 9 Comments

Looking for an easy brunch that will Wow your overnight holiday guests? Dutch Apple Cranberry Crêpes are just the thing! (They will make your house smell fabulous too!

Dutch Apple Cranberry Crêpe Filling

Prep Time1 hr

Total Time1 hr

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Course: Breakfast, Brunch, Dessert

Servings: -12 filled crêpes

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 1/2 - 2 lbs. tart apples I use about 5 Granny Smiths
1/3 cup dried cranberries
1 tablespoon lemon juice
½ teaspoon lemon zest
1 teaspoon ground cinnamon
1 ⁄4 teaspoon freshly ground nutmeg
Pinch allspice
1/4 cup firmly packed brown sugar
3 tablespoons butter
1/2 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon cornstarch only if necessary; see note

1 Batch Sweet Vanilla Crêpes

Additional Ingredients:

Whipped Cream

Instructions

Make a batch of Sweet Vanilla Crepes.

Dutch Apple Filling:

Peel, core, and slice apples into a large mixing bowl. Add dried cranberries (if desired), and then lemon juice, cinnamon, nutmeg, allspice. Toss to coat. Cover the bowl with plastic wrap and let set for about half an hour.
In a cast iron skillet or other heavy pan over medium heat, melt butter and brown sugar together, stirring frequently. When mixture begins to bubble, add salt and reduce temperature to medium low.
Add prepared apple mixture and bring to mixture to a simmer, stirring frequently. Cook apples until they are no longer crunchy, but still have some texture to them. (You don’t want applesauce!)
If the mixture is very runny, add cornstarch a half-teaspoon at a time and simmer until thickened.

Assembling the Crêpes

Fill crêpes with prepared Dutch Apple Cranberry Filling, fold and garnish with whipped cream and dried cranberries.

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

Sweet Vanilla Crêpes Recipe

Crispy {Vegetarian} Buffalo Chicken Salad

November 9 By Renée ♥ 27 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser (but that’s just a happy bonus, because I will never promote a product I don’t believe in). All opinions are mine alone. #FallWithATwist #CollectiveBias

Serve this Crispy Vegetarian Buffalo Chicken Salad on a bed of romaine for an quick family meal, or scoop it into endive cups to create an easy party appetizer that will have even your meatiest eaters coming back for more.

Between teaching full-time and prepping for our daughter’s wedding reception (which finally happened this last weekend), life has been a bit of a madhouse lately. Now, with Thanksgiving just around the corner, things are just going to get busier. Which is why I’m all about quick, easy meals right now. (Plus, who doesn’t love a Big Salad?)

With a household made up of both meat-lovers and vegetarians, I make a lot of vegetarian-friendly meals, so MorningStar Farms products have long been a staple in our kitchen. The products are dependably good, convenient, and particularly helpful during the hectic holiday season with its drop-in out-of-towners and last-minute meals. With MorningStar Farms, I don’t have to worry about planning “vegetarian” meals – I just make meals that everyone can enjoy. Their new Buffalo Chik’n products work great in this salad: they have a nice level of spiciness without being overpowering.

5 from 1 vote

Crispy {Vegetarian} Buffalo Chicken Salad

Prep Time30 mins

Total Time30 mins

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Course: Main Dish or Appetizer

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 package MorningStar Farms Buffalo Wings or two MorningStar Buffalo Chik'n Patties
1 cup chopped celery
3 ounces crumbled bleu cheese
1/2 cup crispy fried onions
1 cup chopped tomatoes
½ c. buffalo wing sauce
1 cup bleu cheese dressing store bought or homemade

For Salad

8-10 cups chopped romaine
3 heads Belgium Endive

For Appetizers

Instructions

Bake the MorningStar Farms Buffalo Wings in a 375° F oven for 16-18 minutes, turning after 8 minutes. Remove from oven and allow to cool. Cut into 1/2-inch cubes.

For SALAD:

In a family-size salad bowl, layer in order: 8-10 cups of chopped romaine, tomatoes, celery, prepared Buffalo Chik'n, crispy fried onions, and bleu cheese crumbles.
Serve with bleu cheese dressing and your favorite Buffalo wing sauce.

For Appetizers:

Separate endive. Spoon ingredients into endive cups in order:tomatoes, celery, prepared Buffalo Chik'n, crispy fried onions, and bleu cheese crumbles. Drizzle bleu cheese dressing and wing sauce over the top and serve.

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

You can find MorningStar Products in the freezer case under the “Meat Alternatives” at Target.

Food for thought: I don’t know what your first reaction was when Target started carrying Groceries, but honestly, mine was, “Why?” We already have most of the major grocery chains within a ten minute drive, and who is going to go to Target for groceries anyway, right? But after a couple of years, I’ve noticed something: I do buy groceries there – often. Because while it may not be my destination for my bi-weekly Big Grocery Shopping Trip, it saves me tons of time when I’m making a run to Target for one of the thousand non-grocery items I get there regularly and I just need a few things to make a meal.

Be sure to check out more delicious vegetarian-friendly recipes at morningstarfarms.com. I’d love to hear about your favorite chik’n recipe!

Tarzan & The Squash Blossoms {Part 2}

September 9 By Renée ♥ 7 Comments

Sweet Potato, marscarpone and fresh rosemary browned butter go together to make the most amazing filling for these beautiful squash blossoms.

Yesterday, I shared with you my photoshoot with Tarzan & The Squash Blossoms (no, you may not use that as your new band name – I call dibs) and my recipe for Sweet Potatoes with Marscarpone and Fresh Rosemary Browned Butter. From there, it takes just one more easy step to create beautiful, delicious grilled stuffed squash blossoms.

There are many ways to prepare stuffed blossoms once you have filled them, but grilling seemed to be the best option to me: not only is it healthier than the traditional deep-fry method, but it also preserves the delicate flavor of the squash blossoms without covering it up.

All squashes produce male and female flowers. If you look inside the flower, the male ones will have a little stamen in the middle. We have more squashes than we will ever need, so I wasn’t too worried about this, but if you want to preserve your squash harvest, try to pick the male flowers – just don’t pick all of them! (You can find more information about distinguishing male and female squash blossoms here.)

Don’t have a garden? That’s OK! You can find squash blossoms at your local Farmers Market from early spring to fall.

Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

Stuffed Grilled Squash Blossoms

Prep Time20 mins

Cook Time8 mins

Total Time28 mins

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Course: Side Dish

Cuisine: Seasonal: Spring &amp, Summer

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

6-8 squash blossoms
1 batch Sweet Potatoes with Marscarpone & Rosemary Browned Butter
2 tablespoons reserved Rosemary Browned Butter
Rosemary sprigs for garnish

Instructions

Place Sweet Potato mixture in a zip-top bag, trim one comer and use to pipe into each blossom. Pipe the mixture into the flowers. Be careful to not overfill the flowers - there needs to be enough room at the top to twist the petals closed.
Spray or brush stuffed flowers very lightly with with olive oil.
Place on hot grill for about four minutes on each side.**
(I put the remaining browned butter in a small bowl for this step.) Using a spoon, skim the clear browned butter from the top, leaving the dark brown remains at the bottom of the bowl, and drizzle over the grilled squash blossoms.
Garnish with fresh rosemary sprigs and serve warm.

Notes

**You can also bake them in a 375° F oven for 10-15 minutes.

If you wish, you can use tweezers to remove the stamen from the male blossoms before you fill them.

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

Sweet Potatoes with Marscarpone & Fresh Rosemary Brown Butter

September 8 By Renée ♥ 8 Comments

This started out as a post about stuffed squash blossoms, but this Sweet Potatoes with Marscarpone and Fresh Rosemary Brown Butter is so amazing that it earned a post of its very own.

Our zucchini plant is going gangbusters, as zucks tend to do this time of year: one last push before the cold moves in to make way for winter squashes. Last week, I decided I wanted to make some stuffed squash blossoms, so I set to work to think up a little something different to filled them with.

Before I got to cooking though, I wanted to get a few pictures of those beautiful blossoms. So I set up on the back deck (where I shoot all my images, as you have probably figured out by now).

Enter Tarzan.

Tarzan started out life as a barn kitty, and spent the first few months of his life swinging from horse tails and blanket racks down in our barn, which is how he got his name. When he got big enough to escape the barn, the first thing he did was run up to the house and find a comfy spot in the sun to lounge.

A lot of things have changed in the last decade, but Tarzan isn’t one of them.

He saw the sun warming the bench where my squash blossoms were laying, and hopped right up.

There was no way I could get him to move. I kept picking him up and putting him down on the deck, and he kept hopping right back up and getting comfy before I had a chance to turn on the camera. I finally just gave up and started taking cat pictures.

“I’ve got this, Mom. No one’s gonna mess with your flowers on my watch.”

Anyway, back to those squash blossoms – or rather the filling for the squash blossoms. Sometimes, when you throw things together in the kitchen, it works out pretty well. Sometimes it doesn’t. This time, it didn’t turn out well…

It turned out Awesome!

So awesome, in fact, that I decided to give it a post of its very own.

I cannot tell you how much I love these sweet potatoes. The nutty, fragrant rosemary brown butter is a perfect complement to the sweet potatoes, and the marscarpone gives it a velvety smooth, rich texture. As we licked the last bits out of the bowl with our fingers at the end of our meal, Mr. B and I already had a long list of things I could create using it as a base: sweet potato pie (of course), and cookies, ice cream, fudge – who knows what else. I know food bloggers are always raving about how delicious their own creations are, but honestly, this stuff is good. Really good.

Sweet Potatoes with Marscarpone & Rosemary Brown Butter

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Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 lb. orange-fleshed sweet potatoes peeled and cut into ½ cubes
1/4 cup mascarpone
1/2 t. Kosher Salt or more, to taste
4 oz. Salted Butter
2 sprigs fresh rosemary each about 4" long

Instructions

Place prepared sweet potatoes in a medium saucepan and add enough water to cover them, plus an extra inch.
Bring the water to a boil and cook the cubed sweet potatoes for about 15 minutes, or until they are very tender.
Drain the sweet potatoes, and place them back in the pot.
Add mascarpone, salt, and 2 tablespoons of the prepared Rosemary Brown Butter.
Using an immersion blender, puree ingredients until everything is smooth and creamy, with no lumps remaining. (You can do this step in a food processor if you don’t have an immersion blender.)

To prepare Rosemary Brown Butter:

In a small skillet over medium-high heat, heat butter and rosemary until the butter melts and begins to foam. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and gives off a nutty aroma. Be careful not to burn the butter.
Remove from the heat immediately and allow to cool slightly.
Remove rosemary sprigs from butter.