The Good Hearted Woman

Cozy Living - Food, Travel & Good Vibes

Cheesy Vegetable Orzo

By 14 Comments

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

Orzo Side dish
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! 

Cheezy Vegetable Orzo | The Good Hearted Woman

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)

Orzo Side dish

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. 

Orzo Side dish
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: 8
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

Serving: 0.75cup | Calories: 116kcal | Carbohydrates: 8.8g | Protein: 6.7g | Fat: 6g | Saturated Fat: 3.2g | Cholesterol: 15mg | Sodium: 533mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Calcium: 117mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Orzo Side dish

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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!

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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

Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

By 15 Comments

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

Smoked Salmon Chowder in blue bowl

Soups are a specialty of mine, and I think this Smoked Salmon Chowder may be one of the best soups I’ve ever created.

Smoked Salmon Chowder in blue bowl

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

Ingredient Notes: What You Need to Know

I spent a lot of time and care developing this rich, decadent salmon chowder recipe. Each ingredient was chosen specifically because it works to highlight the star of the show.

For this reason, you won’t find any bacon, or corn, or cream cheese (seriously people?!?), or added thickeners like cornstarch or flour, or anything else that could eclipse the sweet, smoky, delicate flavor of the salmon. 

There are the six key ingredients that set this amazing chowder apart:

1. Hot Smoked Salmon [The Star!]

Smoked salmon is a blanket term for salmon of any origin (wild, farmed) or cut (fillet, steak) that is cured with hot or cold smoke.

For this smoked salmon chowder recipe, you want to use hot-smoked salmon. Hot-smoked salmon is smoked basically like meat, resulting in a firm, flaky piece of fish. The flavor and texture will be similar to grilled salmon, with smoky undertones.

Be sure to use as high-quality smoked salmon as you can find/afford.  Good-quality smoked salmon should still look like fish. If at all possible, avoid using the rock-hard, vacuum-packed bricks o’salmon sitting in the fish section cooler. Also, for the purposes of this recipe, do not use “flavored” smoked salmon (i.e, teriyaki, peppered, lemon, etc.). 

Scroll down past the recipe card to learn more about the different types of cured and smoked salmon, what works best for this recipe, and where to find the best smoked salmon ever.
(Hint: It’s in Oregon!)

2. Leeks

The base for this chowder is riff on the French classic, potage parmentier, or potato leek soup. I chose leeks for this recipe instead white or sweet onions because they have a milder, more delicate flavor than their onion cousins, so they complement the smoked salmon flavors instead of overpowering them.

Leeks, which look like giant green onions, are notorious for having hidden sand and grit in between their tightly packed leaves. In the recipe below, I’ve included basic information on how to prep the leeks, but if you need a detailed tutorial, you may find this post – “How to Clean & Cut Leeks” – very helpful. 

3. Potatoes, Potatoes, Potatoes (Why you need three varieties for this chowder) 

Each of the three types of potatoes in this chowder serves an important role. 

  • Russet potatoes have a neutral flavor and high starch content, resulting in a creamy, soft texture that breaks down easily. This all makes them the perfect choice for making a creamy soup, as they act as a natural thickener.
  • Yukon Golds are a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content. They hold their shape a better than Russets, and contribute to the chowder’s classic chunkiness. 
  • White Sweet Potatoes add a mild sweet component to the mix that complements and highlights the natural sweetness of the salmon. They also help to thicken the chowder. 

Cream, flaked salmon, and tarragon added to chowder base

4. Fresh Tarragon

Tarragon is often described by French chefs as the king of herbs. Its delicate flavor pairs perfectly with the smoked salmon in this French-inspired chowder. 

In my experience, fresh tarragon has a completely unique flavor; one that is noticeably changed by the drying process. If you must use dried tarragon (which I do not recommend) keep in mind that it has a much more concentrated, intense flavor than that of fresh. As a rule, use 1 scant teaspoon of dried herb for every tablespoon of fresh. 

If possible, use fresh French tarragon (as opposed to Russian tarragon, which can be bitter) for best results. 

5. Grated Carrots

You may not think that something as simple as grating a carrot (versus dicing it) would have any significant impact on a recipe, but in this case it really does. Coarsely grating the carrots allows them to cook faster, meld with the other chowder components more readily, and (bonus!) it gives your soup some lovely color in the process. 

6. Heavy Cream vs. Everything Else 

If possible, use full-bodied, heavy cream. Smoked salmon chowder is something special: treat it that way. 

And Yes, in case you’re asking, you can make it with half & half, or even straight-up milk for that matter, but it won’t be the same. Trust me. 

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Chowder in blue bowl

Smoked Salmon Chowder in blue bowl
5 from 5 votes

Creamy Smoked Salmon Chowder

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.
Prep Time20 mins
Cook Time30 mins
Steeping Time30 mins
Total Time1 hr 20 mins
Print Recipe Pin Recipe
Course: Soup
Cuisine: American, Comfort Food, Pacific Northwest
Keyword: salmon, seafood
Servings: 10
Calories: 220kcal
Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons light olive oil
  • 3 medium leeks
  • 2 cloves garlic minced
  • 2 stalks celery diced
  • 2 medium carrots coarsely grated
  • 2 medium Yukon Gold potatoes (about 16 ounces) peeled & cubed 1/2"
  • 1 medium Russet potato peeled & cubed 1/2"
  • 1 medium white-fleshed sweet potato peeled & cubed 1/2"
  • 8 ounces clam juice
  • 2 cups mild vegetable stock or chicken stock
  • 2 tablespoons tomato paste
  • 3/4 cup white wine I use a Reisling
  • 2 cups water
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon fresh lemon juice
  • 1/4-1/2 teaspoon hot sauce
  • 8 ounces hot-smoked salmon divided
  • 1 cup heavy cream
  • 1 large sprig fresh tarragon

Instructions

  • Prepare leeks: Slice off the root and the tough green top. Slice leeks lengthwise. Turn leeks so that their flat sides are facing down. Slice leeks into thin half-moons.
    How to Chop Leeks for Chowder
  • Heat an enameled cast iron Dutch oven or other heavy soup pot over medium heat. Add olive oil, butter, and prepared leeks to the soup pot.
    Stirring almost constantly, sauté leeks until they wilt and become translucent, about 5 minutes.
  • Add minced garlic to leeks and continue sautéing until garlic is fragrant.
  • Add diced celery and grated carrots to the leek mixture and cook, stirring frequently, for 3-5 minutes, until celery begins to look slightly translucent.
  • Add clam juice, vegetable stock, tomato paste, white wine, water, paprika, salt, pepper, lemon juice, and hot sauce.
    Leeks in Chowder Stock
  • Stir in all of the diced potatoes and bring mixture in pot to a boil.
    Reduce heat and simmer for 10-15 minutes, or until the diced potatoes are tender but not mushy.
    Remove from heat.
  • OPTIONAL: If you like your chowder extra creamy, use a potato masher to break up potatoes just a bit before moving on. Remember though, this is a chowder: you want it to be chunky!
    You can also use an immersion blender to break down the mixture, but don't get carried away.
    Potatoes added to Chowder base
  • Using your fingers (or a knife), flake the smoked salmon into small pieces. You want it to be roughly the same size and texture as flaked chunky canned tuna.
    Add 3/4 of the salmon (6 ounces) to the soup mixture, reserving 2 ounces to finish the soup.
  • Prepare Tarragon: Separate a few small springs of tarragon from the larger stem to use later for garnishing chowder. Set aside.
    Option 1: Remove a small handful tarragon leaves from the stem. Using the palm of your hand, roll the leaves on the counter or cutting board to bruise, and then coarsely chop. Add about 1 1/2 - 2 tablespoons of chopped fresh tarragon to chowder mixture.
    Option 2: Leave tarragon on stem, and stir entire stem into chowder. If you choose to leave the tarragon stem whole, you can remove it just before serving, or leave it in the soup pot and work around it as your serve.
    Cream, flaked salmon, and tarragon added to chowder base
  • Add fresh tarragon and heavy cream to the leek mixture and give it a good stir.
  • Allow the chowder to steep in its own heat (i.e., off the stove) for at least a half an hour. This will give the smoky salmon and fresh tarragon flavors time to infuse themselves into the mixture.
    I usually make this chowder a day ahead of time, and let it rest overnight in the fridge.
  • When ready to serve, return the chowder to the stovetop and heat on low to bring it back up to temperature. DO NOT BOIL!
    Smoked Salmon Chowder in Cast Iron Dutch Oven
  • Serve in bowls: Finish chowder with a splash of heavy cream, a generous sprinkling of the reserve flaked smoked salmon, and a small sprig of fresh tarragon.
    Smoked Salmon Chowder in blue bowl

Nutrition

Serving: 1cup | Calories: 220kcal | Carbohydrates: 21.8g | Protein: 6.9g | Fat: 10.9g | Saturated Fat: 4.9g | Cholesterol: 28mg | Sodium: 865mg | Potassium: 551mg | Fiber: 2.5g | Sugar: 4.4g | Calcium: 53mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Chowder in blue bowl

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

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Types of Cured Salmon (and which kind works best for this recipe)

For best results, you should use Hot-Smoked Salmon when making this chowder. With that in mind, I thought it might be helpful to do a brief run-down of the major types of cured salmon to avoid any confusion. 

For best results, use hot smoked salmon for this recipe! 

Hot Smoked Salmon

A perfect hot-smoked salmon steak! (Robba Gumps Smoke’n Fish Co., Depoe Bay, Oregon)

Cured salmon can be broken down into two basic categories: brine-cured salmon, and smoked salmon (hot & cold).

Smoked Salmon

Smoked salmon is a blanket term for salmon of any origin (wild, farmed) or cut (fillet, steak) that is cured with hot or cold smoke.

  • Hot-Smoked Salmon <<< THIS IS WHAT YOU WANT TO USE FOR CHOWDER!
    • Hot Smoked salmon is smoked basically like meat, resulting in a firm, flaky piece of fish. The flavor and texture will be similar to grilled salmon, with smoky undertones. 
    • Use as high-quality smoked salmon as you can find/afford, and look for smoked salmon that still looks like fish, as opposed to a hard brick. (See “Where to Get the Best Smoked Salmon” below.) Also, for the purposes of this recipe, avoid “flavored” smoked salmon (i.e, teriyaki, peppered, lemon, etc.). 
  • Cold-Smoked Salmon is smoked significantly longer and at a lower temperature than hot-smoked, which results in a texture that is similar to lox, but with an infused smoky flavor. 

Brine-Cured Salmon {Delicious for brunch, but not for chowder!}

  • Lox is salmon that has been cured in a salt-brine. Authentic lox traditionally comes from the belly of the salmon, and is sliced very thin for serving. Lox are salt-cured, but unlike smoked salmon, does not go through a smoking process. 
Lox & Bagels at Meridian, Headlands Coastal Lodge & Spa | The Good Hearted Woman

We had these beautiful lox for breakfast when we visited Meridian at Headlands. {Pacific City, Oregon}.

  • Gravlax is like Lox, in that it undergoes a curing process, and it isn’t smoked afterwards. The difference between lox and gravlax is in the brining spices: gravlax is cured with sugar, salt, and dill, rather than a salt brine. 

Chowder in blue bowl

Wavy LineWhere to Get the Best Smoked Salmon Ever!

(Before you read this section, it’s important you know that this is Not A Sponsored Post. No one is paying me in any way for what I’m about to write.)

Mr B and I both grew up in the Pacific Northwest, and we’ve eaten a lot of salmon in our day. So it is no small thing that we both agree on this point: in our experience, the best commercially available fresh smoked salmon in the world (yeah, that’s what I said – THE WORLD) can be found at a place called Robba Gump’s Smoke’n Fish Co., in the tiny tourist town of Depoe Bay on the Central Oregon Coast. 

Mr B and I first stumbled into Robba Gump’s a few years ago. Back then, the shop was a tight, narrow space, wedged between a beach-themed candy shop and a whale watching tour kiosk on the far south end of town. Owner Rob Jacobs greeted us at the door with a plate full of generous samples, and we walked away with a pound of the most delicious smoked salmon I’ve ever eaten.

Hot Smoked Salmon

Rob tells us he “double-smokes” his salmon. I’m not sure what that means, but the final product is perfect: moist and sweet, with just the right amount of smoke to allow the flavors of the salmon shine. And, since Rob’s fish is not “overcooked” (as is the case with the majority of mass-produced smoked salmon), it retains its fresh, flaky texture, making it the ideal choice for this Smoked Salmon Chowder recipe. 

Recently, Robba Gump’s moved to a new location on the north end of town, into what feels like ten times the space of their previous digs. The new place even has tables where you can relax and enjoy a snack, and visit with Rob and his wife. Business is good. It should be: like I said, Rob makes the best smoked salmon in the world. 

Robba Gump’s Smoke’n Fish Co.
488 N Highway 101
Depoe Bay, Oregon 97341

(541) 614-4296

UPDATE 1/18/2020 – It appears that Rob is in the process of making another move. We hope to connect with him again in the spring, and I’ll update this post with new contact info when/if I do. 

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Chowder in blue bowl

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

Creamy Smoked Salmon Chowder {with Leeks & Fresh Tarragon} | The Good Hearted Woman #seafood #salmonrecipe #chowderrecipe     Creamy Smoked Salmon Chowder {with Leeks & Fresh Tarragon} | The Good Hearted Woman #seafood #salmonrecipe #chowderrecipe     Creamy Smoked Salmon Chowder {with Leeks & Fresh Tarragon} | The Good Hearted Woman #seafood #salmonrecipe #chowderrecipe

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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!

More Smoked Salmon Recipes from GHW

Smoked Salmon Pastry Cups {Appetizer}

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

Elegantly Easy: Smoked Salmon Eggs Benedict

This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make.

Smoked Salmon Crustless Quiche

A new twist on an old standby, this "impossible" quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

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

By 29 Comments

The perfect Buddha Bowl {aka Bliss Bowl} made easy, plus 37 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 = 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, 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, they are often comprise 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.

UPDATED: January 2, 2020. {Originally published June 27, 2016.} 

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

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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.]

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

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

1

Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing

Photo Credit: heatherchristo.com
2

Sweet Potato Quinoa Bowl w/ Cashew Curry Sauce

Photo Credit: www.veggieinspired.com
3

Crispy Tofu Bowls {& Garlicky Lemon Yogurt Sauce}

Photo Credit: girlheartfood.com
4

Brown Rice Veggie Bowl - Eat Thrive Glow

Photo Credit: www.eatthriveglow.com

5

Buddha Bowl Recipe with Peanut Butter Coconut Dressing

Photo Credit: theforkedspoon.com
6

Asian-Style Farro Buddha Bowl with Crispy Baked Tofu

Photo Credit: jessicalevinson.com
7

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

Photo Credit: www.greedygourmet.com
8

Sweet Potato Buddha Bowls in 30 Minutes

Photo Credit: umamigirl.com
9

Sweet Potato Vegan Buddha Bowl

Photo Credit: littlesunnykitchen.com
10

Vegan Buddha Bowl with Tempeh and Quinoa

Photo Credit: www.bucketlisttummy.com
11

Turmeric Chickpea Buddha Bowl: Eat ALL the Superfoods!

Photo Credit: thekitchengirl.com
12

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

Photo Credit: www.melaniecooks.com
13

Buddha Bowl - A Balanced And Easy Meal

Photo Credit: claudiacanu.com
14

Chili Lime Chickpea Buddha Bowl - This Healthy Kitchen

Photo Credit: thishealthykitchen.com
15

Teriyaki Tofu Bowl with Cauliflower Rice

Photo Credit: www.jessicagavin.com
16

Sweet Potato & Black Bean Quinoa Salad

Photo Credit: www.simplyquinoa.com
17

Grain Free Cauliflower Rice Buddha Bowl

Photo Credit: www.tastingpage.com
18

Hippie Macro Glow Bowl

Photo Credit: www.theglowingfridge.com
19

The Vegan Buddha Bowl | Well and Full

Photo Credit: wellandfull.com
20

Healthy Thai Coconut Quinoa Bowl

Photo Credit: gethealthyu.com
21

Harvest Black Rice Salad Recipe

Photo Credit: www.foodfaithfitness.com
22

Grain Bowls with Smoky Tofu and Creamy Pumpkin Seed Sauce Recipe

Photo Credit: yummybeet.com
23

Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce

Photo Credit: pinchofyum.com
24

Thai Buddha Bowl with Peanut Sauce VIDEO » LeelaLicious

Photo Credit: leelalicious.com
25

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

Photo Credit: theblenderist.com
26

Spring Harvest Bowls with a Dill Shallot Vinaigrette

Photo Credit: withfoodandlove.com
27

Moroccan Quinoa Salad

Photo Credit: greenkitchenstories.com
28

The Ultimate Winter Bliss Bowls

Photo Credit: pinchofyum.com
29

Shaved Purple Asparagus & Asian Vegetable Soba Noodles

Photo Credit: strengthandsunshine.com
30

Goddess Bowl

Photo Credit: sewfrenchembroidery.blogspot.com
31

Soba Noodle Bowl Recipe with Vegetables & Peanut Sauce

Photo Credit: www.cookincanuck.com
32

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!

1

California Chicken, Veggie, Avocado & Rice Bowls

Photo Credit: www.halfbakedharvest.com
2

Sesame Crusted Tuna Buddha Bowls

Photo Credit: www.coupleinthekitchen.com
3

Japanese Farm Style Teriyaki Bowl

Photo Credit: www.feastingathome.com
4

Crab Cake Buddha Bowl

Photo Credit: www.karenskitchenstories.com
5

Summer Detox Chicken Buddha Bowl

Photo Credit: gypsyplate.com
6

Grilled BBQ Chicken Quinoa Bowls

Photo Credit: thecompletesavorist.com
7

Southwestern Buddha Bowls

Photo Credit: www.simplysissom.com
8

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

Photo Credit: www.halfbakedharvest.com

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

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

How to Make a Buddha Bowl - The perfect Buddha Bowl {aka Bliss Bowl} made easy, plus 37 great ideas to get your creative juices flowing. | The Good Hearted Woman   How to Make a Buddha Bowl - The perfect Buddha Bowl {aka Bliss Bowl} made easy, plus 37 great ideas to get your creative juices flowing. | The Good Hearted WomanWavy Line

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!


Best Ever Soft Caramel Corn {Mary’s Sticky Popcorn}

By 51 Comments

A treasured family recipe, Mary’s “Sticky Popcorn“ is the best soft caramel corn recipe ever! It is everything wonderful about homemade caramel popcorn; and despite its nickname, it’s not sticky at all! 

Best Ever Soft Caramel Corn {Mary's Sticky Popcorn} | The Good Hearted Woman

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

Today I am sharing a very special treat; one my girls grew up calling Sticky Popcorn. This ridiculously easy caramel corn recipe takes less than 10 minutes to make, and will completely turn your idea of caramel corn on its head! 

But first, I want to tell you about Mary.

Warning: Content contains mildly sentimental recipe-origin narrative. Read on to enjoy the story. [Click here to go directly to the recipe.]

Mary | The Good Hearted Woman

Mary with Cheryl’s daughter, Emily. Emily has kiddos of her own now!

Back when my oldest girls were little (before some were even born), we lived in a cul-de-sac, three doors down from my BFF Cheryl. Next to Cheryl lived a little woman named Mary, age 90ish. Mary lived on her own long past the time when most folks need to have more assistance, and I learned a lot by watching her.

Mary was able to stay independent for so long for two reasons: First, she lived next door to Cheryl and her family. (If you know them, that is all the explanation you need: they are amazing examples of loving and serving their neighbors.) Second, Mary learned to adapt.

My favorite example of Mary’s modifying life to meet her needs was her Christmas tree. Mary kept a fully decked Christmas tree year round. The tree was only about three or four feet tall, and it sat eleven months out of the year in her garage, protected by a white plastic garbage bag tied closed at the top of the tree.

Every December, Mary would ask someone would bring her tree in from the garage, sit it on a little table, and untie the twist-tie that held the bag closed. (One year, I was the someone who got to put up Mary’s tree. I felt so special!)

Once her tree was standing on its little table, Mary would carefully pull down the bag to reveal the tree already hanging with ornaments. Then she arranged the bag around the base like a tree skirt, and stand back to enjoy her beautiful decorations.

When the holidays were over, someone would go over to Mary’s, pull the bag back up to the top and tie it off, and then put her little tree back in the garage until the following Christmas.

Brilliant!

Which brings me back to Sticky Popcorn.

Best Ever Soft Caramel Corn {Mary's Sticky Popcorn} | The Good Hearted Woman

Every Christmas season, Mary would make her soft caramel corn recipe. As the buttery-sweet popcorn cooled, she formed it into popcorn balls, which she later handed out to the neighborhood kids for the holiday. 

Normally, I don’t like popcorn balls at all. Never have. They are hard and stick to your teeth, and the popcorn in them is always gross. In fact, the first time one of my girls offered me a bite of Mary’s caramel corn, I turned her down.

But then I noticed that, as she ate it, there was no distinctive crunch-crunch-crunching and side-of–mouth biting going on, like there always was with typical rock-solid popcorn balls. Instead,  my daughter was taking neat little bites and chewing them with satisfaction, making her way around the popcorn ball as if she was eating an ice cream cone.

So I snuck a little bite. And another. And then another. (Good thing she was just a toddler, or I would have never gotten away with that many bites!)

I soon discovered that Mary’s popcorn balls were different from any I had ever had, in all the best ways. The caramel was soft and didn’t stick to my teeth; the texture was smooth and buttery; and in addition to being easy to eat, the caramel popcorn itself was absolutely delicious!

As soon as I could, I asked Mary for the recipe and was floored by the simplicity of it – just five ingredients, including the popcorn!

I was soon making Mary’s caramel corn as a family treat almost weekly, although we dispensed with the “popcorn ball” model almost immediately, and almost always just eat it straight form the bowl. This caramel corn recipe – now a family tradition – is everything wonderful about homemade caramel popcorn; and despite it’s nickname, it’s not sticky at all!

Mostly it’s just wonderful.

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Mary 3Mary has been gone for many years now, but every time I make Sticky Popcorn, I think of her. I asked Mary once what the best thing about getting old was, and I will never forget what she said:

By the time you get to be about 80, you can say anything you want to, because no matter what you say, people either think you’re wise or you’re crazy. 

So now, my friends, I am passing this little bit of Mary onto you. Enjoy!

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How to Make Homemade Soft Caramel Corn 
{Step-by-Step}

For ingredients and amounts, please refer to the recipe card below.

How-to Video ↓↓↓

Step-by-Step Directions 

  1. Pop popcorn and set aside in extra-large bowl or large roasting pan. Popcorn
  2. In a medium saucepan over medium heat, combine remaining ingredients. Caramel melting
  3. Stirring constantly, melt butter and heat mixture on medium until it reaches a full, rolling boil. (This is a boil that cannot be stirred down.) Boil 1 minute. Caramel Melting
  4. Remove from heat. (If you are want to, you can check the temperature with a candy thermometer. It should read 200° F [94° C].) (Note: This is the first time I have checked the temperature, ever. If you don’t have a candy thermometer, no worries! Just boil it for one minute, and you’ll be golden!)Caramel Temperature
  5. Immediately remove from heat and pour over popcorn. Stir popcorn with wooden spoon until popcorn is all coated with caramel. You need to do this step very quickly! (NOTE: My caramel got a little too cool because I was stopping the process to take pictures. If you watch the video, you can see that it is already getting stiff when I’m stirring the caramel in. If you do pour the caramel and stir it right away, without stopping in the middle to take a half a million pictures and video, it will stir in very smoothly. ) Mix Caramel Corn

6. Form into balls if desired. (We always just eat it like popcorn.)

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Best Ever Soft Caramel Corn {Mary's Sticky Popcorn} | The Good Hearted Woman

Yield: 32 Cups

Best Ever Soft Caramel Corn

Best Ever Soft Caramel Corn

Mary’s Sticky Popcorn is the best soft caramel corn recipe ever! It is quick and easy to make, everything wonderful about homemade caramel popcorn. (And despite its nickname, it’s not sticky at all!)

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 1 cup unpopped popcorn about 8 quarts popped
  • 1 cup butter
  • 1/2 cup corn syrup
  • 1 1/3 cup sugar
  • 1 teaspoon vanilla

Instructions

  1. Pop popcorn and set aside in extra-large bowl or roasting pan.
  2. In a medium saucepan over medium heat, combine remaining ingredients.
  3. Stirring constantly, melt butter and heat mixture on medium until it reaches a full, rolling boil. (This is a boil that cannot be stirred down.)   Boil 1 minute.
  4. Remove from heat. If you are want to, you can check the temperature with a candy thermometer. It should read 200° F [94° C].
  5. Immediately remove from heat and pour over popcorn. Stir popcorn with wooden spoon until popcorn is all coated with caramel.
  6. Stir and mix to cool. Form into balls if desired.

Notes

To mix my caramel corn, I use a large roasting pan; the kind made for roasting a turkey. 

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 200 Total Fat 12g Saturated Fat 7g Trans Fat 1g Unsaturated Fat 4g Cholesterol 31mg Sodium 102mg Carbohydrates 25g Sugar 25g
This website provides approximate nutrition information for convenience and as a courtesy only.
© The Good Hearted Woman, Harmony Cat LLC
Cuisine: Comfort Food / Category: Sweets
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Best Ever Soft Caramel Corn {Mary's Sticky Popcorn} | The Good Hearted Woman

So just how good is this caramel corn, anyway?

Mr. B always says he doesn’t much like popcorn. Which must be why the first time I made Sticky Popcorn for him, he ate almost half a batch! All by himself!! Allow me to quote him: “This (nom-nom-nom) popcorn is (nom-nom) really (nom-nom) really (nom-nom-nom) delicious!” 

UPDATE: In November 2019, I rewrote this entire post (originally published 12/2013), adding new process photos, more concise directions, and a how-to video. (Thanks for the music, Mr. B!) So of course, I had to make a batch of Mary’s caramel corn recipe for picture-taking purposes, right? Well, guess who ate half the batch by the time I got done editing images? 

I’m not naming names, but his name rhymes with Kenny G. 🤣

Seriously, this stuff is really tasty, folks. 

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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!

Best Ever Soft Caramel Corn {Mary's Sticky Popcorn} | A treasured family recipe, Mary's Sticky Popcorn is the best soft caramel corn recipe ever! It is everything wonderful about homemade caramel popcorn; and despite it's nickname, it's not sticky at all! | The Good Hearted Woman #popcorn #caramelcorn #caramelpopcorn #treats #holidayrecipes

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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!

UPDATE: This post was first published December 10, 2013.

How to Make Nashville Hot Chicken {Step-by-Step}

By 95 Comments

This amazing Nashville Hot Chicken recipe (adapted from Hattie B’s famous recipe) results in a crispy, tender, fiery fried chicken with a spicy kick that is positively addictive.

How to Make Nashville Hot Chicken Recipe {Step-by-Step Tutorial} | The Good Hearted WomanI love fried chicken. I don’t eat it often, but I love it. Back when I was a kid, my BFF’s Gramma Barbara made THE BEST southern fried chicken I’ve ever eaten, or ever hope to eat, in my life. Tender, juicy, crispy, and seasoned just right, Gramma B’s chicken was so finger-licking delicious that it tasted like it had been fried in heaven. It was Perfect.

Warning: Content contains mildly sentimental recipe-origin narrative. Read on to enjoy the story. [Click here to go directly to the recipe.]This post may contain affiliate links, but don’t worry – they won’t bite.

My Southern Fried Sensei, Gramma Barbara.

As a young teen, Gramma B kind of adopted me. She was fun and irreverent, and to this day I love her like my own.

Gramma B taught me how to make fried chicken a couple of times, and I think I got the basics down fine, but I could never make it quite as good as she did. I don’t know if was her skillet, or the lard (of course it was the lard) or some other sublime combination of environmental and mystical factors, but her fried chicken was absolutely divine and mine was, at best, pretty darn good.

In my quest to scratch my fried chicken itch, I’ve ordered fried chicken at nearly every place from Portland to Memphis that serves it. While some places turn out a very decent chicken plate, nothing has ever come close to ringing that elusive Gramma B-worthy, southern fried chicken bell for me. There’s always something missing.

Then we went to Nashville and discovered Hot Chicken.

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What is Nashville Hot Chicken, and what makes it so awesome? 

Nashville Hot Chicken is a hyper-regional specialty with a long, colorful, sordid history involving a philandering man, a jealous woman hell-bent on revenge, and a whole lot ‘a hot pepper juice.

Nashville Hot Chicken

Nashville Hot Chicken is heaven and hell in a one transcendent bite.

The origins of Nashville Hot Chicken is a finely-woven tale that I simply can’t do justice and still keep this post under ten thousand words, so I’m not even going to try. (And I don’t need to, because The Bitter Southerner has done a bang-up job telling the story for us: when you have a minute or ten, I strongly encourage you to read this great post about how Nashville Hot Chicken really came be!)

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The minute Mr B and I heard the term “hot chicken,” we were all over it like red beans on rice. We did a little research, and discovered that Nashville’s Prince’s Hot Chicken Shack is the acknowledged home of the original hot chicken, so we made plans to check it out. However, so many of the Nashville locals we asked pointed us toward relative newcomer Hattie B’s that we decided to try it instead. [Like slider-eaters in the Great Southern Slider Debate, hot chicken eaters, we learned, have a fierce loyalty to their chosen chicken fryer!] 

Hattie B’s has three locations in Nashville, and reviews said that the lines at West Nashville location (closest to where we were staying) could be very long at peak times. However, we arrived relatively late for a weekday (around 8:30 pm) and had a less than five minute wait: just long enough for us to check out the menu. 

After studying the menu for a few minutes, we ordered two small plates, which turned out to be a ton of food! Each plate came with a whole chicken quarter (dark meat for Mr B, light for me) and two sides. Mr B got baked beans and I ordered the potato salad, and we both got coleslaw.  

Our chicken arrived in less than ten minutes, stacked in a basket between the traditional slice of white bread, topped with a dill pickle. It only took me one bite to know that Hattie B’s Hot Chicken was absolutely amazing. Possibly addictive. 

Hattie B's Hot Chicken, Nashville | The Good Hearted Woman

Hattie B’s Nashville Hot Chicken is the first chicken I’ve eaten in at least twenty years that even comes close to Grandma B’s fried chicken – with one important caveat: instead tasting like chicken sent from heaven, it tastes more like the devil himself cooked up a batch of fried chicken on his day off. 

Wavy LineI need that fried chicken recipe!!! 

When we got back to our hotel room, I immediately searched for a Nashville Hot Chicken recipe, and was absolutely thrilled to discover Hattie B’s recipe in Lee Brian Schrager’s cookbook Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides. 

Well, you can bet that it took me less than a Tennessee minute to order it. (Which, come to think of it, is probably substantially longer than a New York minute, but still…)

When my copy of Fried & True arrived, I opened it to find the pages bursting with great recipes, valuable tips and cooking methods, personal stories, and a true love of fried chicken.

🍗 I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

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How to Make Nashville Hot Chicken – Step-by-Step 

The following Nashville Hot Chicken recipe, adapted from the aforementioned recipe in Fried & True, results in a crispy, tender, fiery fried chicken with a spicy kick that will keep you coming back for more.

The recipe itself is relatively straightforward, but after making hot chicken myself, I have some wisdom to pass along that will make the process go more smoothly. 

Nashville Hot Chicken | White bread & pickle

For ingredients and amounts, please refer to the recipe card below. 

Step 1: The Dry-Brine

  • In a medium bowl, toss together the chicken pieces, salt, and pepper. Cover and refrigerate overnight. (Up to 24 hours)

Nashville Hot Chicken - Dry Brine

NOTE: The first time I made this chicken, I had a scheduling conflict and ended up dry-brining it for 3 days. (Stuff happens.) It was totally fine. 

Step 2: The Dredge-Dip-Dredge 

  • In a 9×9 pan or baking dish, whisk together the milk, eggs, and hot sauce. In a separate 9×9 baking dish, combine the four and salt. 

Nashville Hot Chicken - Dredging station

  • [1] Drag the chicken through the flour mixture, coating evenly.

Nashville Hot Chicken - Dredging chicken

  • [2] Dip the floured chicken in the milk mixture.

Nashville Hot Chicken - Dredging Chicken

  • [3] Drag once again in the flour mixture.
  • Shake off excess between each step. Allow chicken to rest on drying rack while you prepare the rest of the chicken pieces for frying. 

Step 3: The Fry 

For this step, you will need either a deep fryer, a large deep skillet, or a deep electric skillet. You will also need tongs, and a deep-fry/meat thermometer. I suggest using using a combination of canola and soybean oil for deep frying.

WARNING: Deep frying can be dangerous! Carefully prepare the area before you begin deep frying. Always make sure that whatever you are deep frying in is stable so that it won’t tip. Always use a tongs, a skimmer, or a deep-fry basket to add and remove chicken pieces from the hot oil. Chicken pieces can slip from forks or spoons and splash hot oil. 

REMEMBER! When you add your chicken, it will displace a lot of oil. If you are using a frying pan or electric skillet, it is vital that you DO NOT OVERFILL it with oil or it may or it may overflow when you add the chicken. 

KITCHEN TRICK: How to easily figure out the necessary level of the frying oil.

    1. Put one batch/fryer full of chicken pieces in a large ziplock bag. Squeeze as much air out of the bag as you can and seal it shut.
    2. Lay the bag of raw chicken pieces flat in the bottom of the frying pan. 
    3. Add water to the level that you want the oil to be when you deep fry.
    4. Remove bag of chicken from the pan.
    5. Note level of the water.
    6. Pour the water out, and carefully dry out pan.
    7. Add oil to that same level.
    8. Now you’re ready to fry without fear of overflowing your frying pan!

(Thanks, Archimedes!)

Nashville Hot Chicken - Cooking Temp - 325°F

IMPORTANT: The oil needs to maintain an optimal temperature of 325° while the chicken is frying. However, the oil temp will drop at least 25° when you add the chicken, so initially you need to heat the oil up to 340° – 350°.

It is important to maintain a consistent temperature for frying chicken of 325° F. If the temperature of oil in the pan drops down below 300°, the chicken will begin to absorb the cooking oil, resulting in greasy, soggy chicken. If it rises above about 340°, the chicken will cook too quickly on the outside, and not get done in the middle. When fried at the correct temperature, the chicken will come out golden brown, having absorbed very little oil.

  • Heat vegetable oil in a deep skillet or deep fryer until it is between 340°F – 350°F. The oil needs to be deep enough for the chicken to fully submerge. [If you don’t have a deep enough skillet for deep frying, see HELP below.]
  • Drop the coated chicken into the hot oil.
  • Turn the pieces as they brown and do not let them touch each other while frying. 
  • The temperature will drop when you add the chicken. Keep the oil at 325°F while the chicken fries.
  • Working in batches, use tongs to carefully add the chicken to the hot oil and fry until crispy.

↓↓ This is what your chicken should sound like when it is frying. ↓↓

 

Estimated cooking times: 15-17 minutes for breast quarters; 18-20 minutes for leg quarters.

 

Nashville Hot Chicken - Fully Cooked: Temp 165°F

  • Chicken is done when it registers an internal temperature of 165°F. (Yes, I use a candy thermometer. It goes up to 400 degrees, and it works just fine.)
  • When done, remove chicken from oil and allow to drain on wire rack.

How to test for doneness without a meat thermometer: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, you can pop slightly underdone fried chicken into a preheated 325°F oven until it is fully cooked.

TIP: I aim to take the chicken off the heat when it registers a temperature of 160°, and allow carryover cooking to bring it up to temperature as it sits on the wire rack. 

HELP! What if my chicken isn’t completely submerged in the oil when I fry it?!
This is, technically, deep-fried chicken, so ideally the oil for The Fry needs to be deep enough for the chicken to fully submerge. However, sometimes it just doesn’t work out that way.

Hot Chicken - Frying

You may have noticed that my chicken is sticking out at the top in some of the process images. That’s because I don’t own a deep fryer (I only deep fry about twice a year), and prefer to make hot chicken in my electric skillet because I can control the temperature of the fry oil more accurately than in a stovetop skillet. Unfortunately, my electric skillet isn’t quite deep enough to allow most chicken pieces to completely submerge, so I end up turning the chicken pieces a few times in the process, and it takes a few extra minutes to cook.

If this is you, don’t worry – just use your meat thermometer to keep an eye on the internal temp, and you be fine. 

Step 4: The Spicy Coating (Wet Application)

  • Ladle about a cup of hot frying oil into a heatproof bowl or pan. Whisk in cayenne, brown sugar, and spices. The hot oil will activate the spices. (I use a small saucepan for this in case I need to heat the oil up again before basting a second batch.)

  • Baste the hot spice mixture over the hot fried chicken. You want the hot oil mixture hot enough that when you baste it over the fried chicken, the skin stays nice and crispy.

Nashville Hot Chicken - Basting Chicken

Just how Hot is this Nashville Hot Chicken recipe anyway?

According to the recipe from which this one is adapted, the spice level for this recipe is gauged as MEDIUM HOT; however, in my experience, it is slightly hotter than medium. (I’d rate it about a 6 or 6.5 on a 1-10 heat scale.) 

Hot Chicken - Basted

For one test batch, I used two tablespoons of cayenne instead of three, and the results were (for my tastes) perfect – not painfully spicy, but with solid heat and a decided kick. (About a 4.5.)

Nashville Hot Chicken

Step 5: The Serve

  • If you want to go traditional, serve your Hot Chicken up over a slice of white bread. Garnish with dill pickle slices.

Nashville Hot Chicken | White bread & pickle

How to Make Nashville Hot Chicken Recipe {Step-by-Step Tutorial} | The Good Hearted Woman
5 from 5 votes

Nashville Hot Chicken

This amazing Nashville Hot Chicken recipe results in a crispy, tender, fiery fried chicken with a spicy kick that is positively addictive. 
Prep Time20 mins
Cook Time40 mins
Dry-Brine Prep1 d
Total Time1 d 1 hr
Print Recipe Pin Recipe
Course: Main
Cuisine: Southern
Keyword: chicken, spicy
Servings: 4 large servings
Author: Adapted from Hattie B's recipe in FRIED & TRUE; Lee Brian Schrager

Equipment

Ingredients

For the Dry Brine

  • 1 whole chicken 3 pounds, washed, patted dry, and cut into quarters
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper

For the Dip

For the Dredge

  • 2 cups all-purpose flour
  • 2 teaspoons sea salt
  • Vegetable oil for frying

For the Spicy Coating

  • 1 cup hot frying oil or hot lard
  • 3 tablespoons cayenne pepper
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder

Garnish

  • Dill pickle slices
  • White bread optional

Instructions

Step 1: The Dry-Brine

  • In a medium bowl, toss together the chicken pieces, salt, and pepper. Cover and refrigerate overnight. (Up to 24 hours)

Step 2: The Dredge-Dip-Dredge

  • In a 9×9 pan or baking dish, whisk together the milk, eggs, and hot sauce. In a separate 9×9 baking dish, combine the four and salt. 
  • Drag the chicken through the flour mixture, coating evenly.
  • Dip the floured chicken in the milk mixture.
  • Drag once again in the flour mixture.
  • Shake off excess between each step. Allow chicken to rest on drying rack while you prepare the rest of the chicken pieces for frying. 

Step 3: The Fry

  • PLEASE READ NOTES IN POST for additional notes and tips about this step.
    WARNING: Deep frying can be dangerous! Carefully prepare the area before you begin deep frying. Always make sure that whatever you are deep frying in is stable so that it won’t tip. Always use a tongs, a skimmer, or a deep-fry basket to add and remove chicken pieces from the hot oil. Chicken pieces can slip from forks or spoons and splash hot oil. 
  • Heat vegetable oil in a deep skillet or deep fryer until it is between 340°F – 350°F. The oil needs to be deep enough for the chicken to fully submerge. [If you don’t have a deep enough skillet for deep frying, see HELP in post.] The temperature will drop when you add the chicken. Keep the oil at 325°F while the chicken fries. 
  • Working in batches, use tongs to carefully add the chicken to the hot oil and fry until crispy. If using a skillet, you will need to turn the pieces as they brown. Do not let them touch each other while frying. 
  • Estimated cooking times [fully submerged in frying oil]: 15-17 minutes for breast quarters; 18-20 minutes for leg quarters.
  • Chicken is done when it registers an internal temperature of 165°F. (Yes, I use a candy thermometer, and it works just fine.)
  • When done, remove chicken from oil and allow to drain on wire rack.

Step 4: The Spicy Coating (Wet Application)

  • Ladle about a cup of hot frying oil into a heatproof bowl or pan. Whisk in cayenne, brown sugar, and spices. The hot oil will activate the spices. (I use a small saucepan for this in case I need to heat the oil up again before basting a second batch.)
  • Baste the hot spice mixture over the hot fried chicken. You want the hot oil mixture hot enough that when you baste it over the fried chicken, the skin stays nice and crispy.

Step 5: The Serve

  • Serve hot or cold. If you want to go traditional, serve your Hot Chicken up over a slice of white bread. Garnish with dill pickle slices.

Notes

The spice level in this recipe is gauged as MEDIUM HOT. Adjust spices according to your own tastes. 
IMPORTANT: The oil needs to maintain an optimal temperature of 325° while the chicken is frying. However, the oil temp will drop at least 25° when you add the chicken, so initially you need to heat the oil up to about 350°.
It’s important to maintain the correct temperature for frying chicken of 325° F. If the temperature of oil in the pan drops down below 300°, the chicken will begin to absorb the cooking oil, resulting in greasy, soggy chicken. If it rises above about 340°, the chicken will cook too quickly on the outside, and not get done in the middle. When fried at the correct temperature, the chicken will come out golden brown, having absorbed very little oil.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Can I make this Nashville Hot Chicken recipe in an Air Fryer?

Yes, you can make Nashville Hot Chicken in your Air Fryer. It is a slow process, because you can’t fit very many chicken pieces in the basket at one time, but it does work.

In order for the coating to brown, you need to spray the dipped and dredged chicken with cooking spray before placing it in the air fryer. 

Air Fried Hot Chicken comes out of the air fryer with a decidedly different, less appetizing texture (imo) and color than that of oil-fried Hot Chicken; however, once you baste it with the basting spices, it is difficult to tell the difference. 

If you choose to air fry your hot chicken, you will need to heat up some oil in a small cooking pot to mix with the basting spices. 

Air Fried Nashville Hot Chicken

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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 Nashville Hot Chicken recipe!

How to Make Nashville Hot Chicken Recipe {Step-by-Step Tutorial} | The Good Hearted Woman    How to Make Nashville Hot Chicken Recipe {Step-by-Step Tutorial} | The Good Hearted Woman        Hattie B's Nashville Hot Chicken {Recipe} | The Good Hearted Woman #friedchicken #southernfood #chickenrecipes Wavy Line

What is a favorite regional specialty from your part of the world? Let us know in the comments! 

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!

UPDATED: This recipe was originally posted on this website on July 28, 2017.


Sun-dried Tomato Carbonara {20-Minute Dinner}

By 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. 

Sun-dried Tomato Carbonara | The Good Hearted Woman

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: 4 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

Serving: 1serving | Calories: 296kcal | Carbohydrates: 27.8g | Protein: 13.9g | Fat: 15g | Saturated Fat: 5.8g | Cholesterol: 145mg | Sodium: 218mg | Potassium: 321mg | Sugar: 0.2g | Calcium: 182mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Sun-dried Tomato Carbonara makes a perfect weeknight meal! 🍝 Just 20 minutes pot-to-plate! #vegetarian #meatlessmonday #pasta #carbonara #delicious #comfortfood Click To Tweet

Sun-Dried Tomato Carbonara

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Sun-dried Tomato Carbonara | The Good Hearted Woman

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!

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

By 26 Comments

Dress it up or dress it down, Puff Pastry Baked Brie with Jam always brings just the right amount of “fancy” to the party! 

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman
This post may contain affiliate links, but don’t worry – they won’t bite.

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} is a no-stress, easy-to-make appetizer and a total crowd-pleaser at any celebration. Baked brie holds up well if it needs to be transported, and brings just the right amount of “fancy” to practically any occasion. 

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman

The “recipe” for this Baked Brie in Puff Pastry is nearly bulletproof. Here I’m sharing one of my favorite variations, Raspberry-Almond Bake Brie, but you can swap out the raspberry jam for any thick jam or preserve: orange marmalade, apricot preserves, and Marionberry jam are all great choices. Or how about fig spread or cranberry sauce to create a new holiday tradition?

Whatever jam you choose to enhance your baked brie, the process is the same.

How to Make Puff Pastry Baked Brie with Jam

1. Preheat oven to 350°. Defrost puff pastry according to direction.

2. Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.

3. Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)

4. Layer the almond paste circle in between the two brie circles.

Raspberry-Almond Baked Brie | The Good Hearted Woman

5. With your palms, form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.)

This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam. 

6. Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.

(My brie baker, as you may note from the images below, looks suspiciously like an oversized ashtray.) 

7. Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.) 

8. Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.

9. Bake at 350° for 40-45 minutes, or until pastry is golden brown. Allow to cool 5-10 minutes before serving. 

We like to serve puff pastry baked brie with apple slices and hearty, whole grain crackers. 

5 from 5 votes

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Print Recipe Pin Recipe
Course: Appetizer
Cuisine: American
Keyword: appetizer, cheese, Holidays
Servings: 16
Calories: 164kcal
Author: Renée ♥ The Good Hearted Woman

Ingredients

Instructions

  • Preheat oven to 350°. Defrost puff pastry according to direction.
  • Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.
  • Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)
  • Layer the almond paste circle in between the two brie circles.
  • Form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.) This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam. 
  • Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.
  • Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.) 
  • Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.
  • Bake in preheated oven for 40-50 minutes, or until pastry is golden brown. Allow to cool for 5-10 minutes before serving.
  • Serve with whole grain crackers and sliced apples.

Nutrition

Serving: 1slice | Calories: 164kcal | Carbohydrates: 12.9g | Protein: 4.2g | Fat: 10.8g | Saturated Fat: 3.1g | Cholesterol: 12mg | Sodium: 117mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 4.4g | Calcium: 33mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman

Baked Brie with Jam is perfect for any occasion, from uptown parties to outdoor gatherings.

NOTE: You can find almond paste in the baking section of your grocery store, usually near the canned pie fillings. You can also make it from scratch, but I’ll save that for another time. 🙂

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Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman    Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman

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UPDATED: This post was originally published 2014.12.8. 

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!

Easy Classic Chili Mac {+ Chili Mac Recipe Roundup}

By 12 Comments

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

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

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.

Warning: Content contains mildly sentimental recipe-origin narrative. Read on to enjoy the story. [Click here to go directly to the recipe.]

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 93rd 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.

[One unexpected bonus of blogging my recipes is that, seven times out of ten, when one of our kids calls asking for a recipe, I can just point them here! 🌻]

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!]

How to Make Old-fashioned Chili Mac {Recipe}, plus Chili-Mac/American Goulash Recipe Roundup | The Good Hearted Woman
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: 8
Calories: 269kcal
Author: Mom

Equipment

Ingredients

  • 4-6 ounces raw bacon chopped into 1/2" pieces
  • 1 large onion chopped
  • 1 pound lean ground beef
  • 2 15 oz cans chopped tomatoes
  • 1 1/2 cups chicken stock or water
  • 1 teaspoons salt
  • 1/2 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1 1/2 cups elbow macaroni
  • 1/2 teaspoon hot sauce

Garnish

  • shredded cheese Parmesan or cheddar are both good choices.

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 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

Serving: 1serving | Calories: 269kcal | Carbohydrates: 18g | Protein: 25.8g | Fat: 310g | Saturated Fat: 3.4g | Cholesterol: 66mg | Sodium: 515mg | Potassium: 626mg | Fiber: 2.2g | Sugar: 4.2g | Calcium: 23mg | Iron: 12mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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

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

Scroll down for more inspiration!!!

Other Mothers' 🥘 Chili Mac Recipes

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

1

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!

2

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.

3

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?!

4

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.

5

Chili Mac Casserole - Comfort Food Everyone Will Love

Photo Credit: hearthandvine.com

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.

6

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!

7

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!

8

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!

9

One Pot Chili Mac & Cheese

Photo Credit: www.lemonsandzest.com

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

10

Instant Pot Goulash Recipe

Photo Credit: spicecravings.com

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.

11

One Pot American Goulash Recipe

Photo Credit: asimplepantry.com

(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!

12

Instant Pot Cheesy Hamburger Casserole Recipe

Photo Credit: crayonsandcravings.com

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

13

Chili Mac Skillet {One Pan Meal in 30 Minutes}

Photo Credit: www.spendwithpennies.com

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.

14

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.

15

Slow Cooker Chili Mac

Photo Credit: www.simplyhappyfoodie.com

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.

16

One Pot Vegetarian Chili Mac

Photo Credit: cozypeachkitchen.com

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, 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!

Spaghetti Squash with Garlic & Almonds

By 22 Comments

Spaghetti Squash with Garlic & Almonds combines Jarlsberg, almonds, and garlic for a delicate crunch and rich, nutty depth in this light and easy spaghetti squash recipe.

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted WomanThis post may contain affiliate links, but don’t worry – they won’t bite.

A while back, I found a recipe for Garlic Spaghetti Squash with Herbs on one of my favorite food blogs, Pinch of Yum. Unfortunately, when I finally got around to putting it together for the first time – after a very long day of teaching that followed a very short night of sleep – I realized that it called for a few things I didn’t have on hand; moreover, no way was I ponying up for pine nuts at the end of the month. So I made a few changes. 

The results were amazing! Everyone in our family ate it – and liked it! (Unanimous appreciation of a new food by all family members = Tier I Miracle!) We love how the Jarlsberg, almonds, and garlic combine to bring a great crunch and a rich, nutty depth to what has become one of our favorite easy spaghetti squash recipes. 

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman

Not only is this Spaghetti Squash with Garlic & Almonds a snap to make and super tasty, but it has proven itself to be as quite versatile, too. We’ve served it it for breakfast, lunch, or dinner; both as a main dish and on the side. (It pairs very well with Eggs Provençal.) 

TIP: For an easy workday dinner, we like to top this easy Spaghetti Squash recipe off with a little stir-fried mixture of spicy Isernio Hot Italian Sausage, sliced mushrooms, and sweet onions. Serve with a spinach salad and a light vinaigrette, and you’re set.

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman
5 from 8 votes

Spaghetti Squash with Garlic & Almonds

Jarlsberg, almonds, and garlic combine to bring crunch and rich, nutty depth to this versatile, crowd-pleasing dish.
Prep Time10 mins
Cook Time30 mins
Skillet time5 mins
Total Time45 mins
Print Recipe Pin Recipe
Course: Main dish or side
Cuisine: Vegetarian
Keyword: almonds, garlic, spaghetti squash
Servings: 4 servings
Calories: 191kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

  • 1 medium spaghetti squash halved and seeded
  • Olive oil
  • Kosher salt
  • 2 cloves garlic minced
  • ½ cup chopped almonds toasted
  • 1/2 ounce fresh basil chiffonade (about 1/4 cup)
  • 2 ounces Jarlesberg shredded (about 1/2 cup)
  • Fresh ground black pepper

Instructions

Roast Spaghetti Squash

  • Preheat the oven to 375°.
  • Carefully split the Spaghetti Squash in half from blossom to stem. [Here's a safe, easy method for doing that if you're not sure how.]
  • Clean out seed cavity, and sprinkle the inside of the squash halves with olive oil. Season with salt and pepper.
  • Place the cut side down on a Silpat mat (or parchment) lined baking sheet and roast for 25-35 minutes, or until fork tender.
  • Allow cooked squash to cool cut side down for at least 10 minutes. Use a fork to scrape out the insides and separate strands. Set aside.
    [For more specific directions/pictures, see "How to Roast a Spaghetti Squash" below.]

Spaghetti Squash with Garlic & Almonds

  • Heat a 10-inch cast iron or other large, heavy skillet over medium heat. Toss in chopped almonds into dry skillet and sauté for 1-2 minutes, just until they are barely beginning to toast. (You will smell the toasting before you see it.)
  • Immediately reduce heat to low, and add a tablespoon or so of olive oil. Toss in the minced garlic and sauté one more minute.
  • Stir in cooked spaghetti squash and turn heat back up to medium. Using tongs, continue to sauté for about 2-3 more minutes, until almonds and garlic are distributed evenly and squash is heated through. (Try not to cook it too long, or the spaghetti squash strands will get mushy.)
  • Remove from heat. Toss in grated Jarlsberg cheese and fresh basil. Using tongs, toss to mix. Salt and pepper to taste.
  • Garnish with additional cheese, almonds, and basil. Serve warm.

Nutrition

Serving: 1serving | Calories: 191kcal | Carbohydrates: 12.7g | Protein: 17.1g | Fat: 13.9g | Saturated Fat: 3.6g | Cholesterol: 10mg | Sodium: 484mg | Potassium: 279mg | Fiber: 3.7g | Sugar: 4.4g | Calcium: 171mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

5 from 8 votes

How to Roast a Spaghetti Squash

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Print Recipe Pin Recipe
Course: Main dish or side
Cuisine: Vegetarian
Keyword: spaghetti squash
Servings: 4 servings
Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

  • 1 medium spaghetti squash halved and seeded
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • Carefully split the Spaghetti Squash in half from blossom to stem. [Here's a safe, easy method for doing that if you're not sure how.]
  • Clean out seed cavity, and sprinkle the inside of the squash halves with olive oil. Season with salt and pepper.
    How to Cook Spaghetti Squash | The Good Hearted Woman
  • Place the cut side down on a Silpat mat (or parchment) lined baking sheet and roast for 25-35 minutes, or until fork tender.
    How to Cook Spaghetti Squash | The Good Hearted Woman
  • Allow cooked squash to cool cut side down for at least 10 minutes. Turn over.
    How to Cook Spaghetti Squash | The Good Hearted Woman
  • Use a fork to scrape out the insides and separate strands.
    How to Cook Spaghetti Squash | The Good Hearted Woman
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman    Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman

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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!

Originally published March 15, 2015

Loaded Baked Potato Soup {with a Sweet Surprise!}

By 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. 

Loaded Baked Potato Soup | The Good Hearted WomanThis post may contain affiliate links, but don’t worry – they won’t bite.

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! 

Loaded Baked Potato Soup | The Good Hearted Woman

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! 

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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.

Loaded Baked Potato Soup | The Good Hearted Woman

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. 

Loaded Baked Potato Soup | The Good Hearted Woman

Loaded Baked Potato Soup | The Good Hearted Woman
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: 8 bowls
Calories: 217kcal
Author: Renée ♥ The Good Hearted Woman

Equipment

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

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.)
    Loaded Baked Potato Soup | The Good Hearted Woman
  • Bring to a boil. Reduce heat, and simmer, stirring occasionally, for 15-20 minutes, or until potatoes are tender but not too 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.
    Loaded Baked Potato Soup | The Good Hearted Woman

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

Serving: 1bowl | Calories: 217kcal | Carbohydrates: 21.6g | Protein: 10.1g | Fat: 10g | Saturated Fat: 4.3g | Cholesterol: 27mg | Sodium: 640mg | Potassium: 677mg | Fiber: 3.2g | Sugar: 3.6g | Calcium: 50mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Loaded Baked Potato Soup | The Good Hearted Woman

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Loaded Baked Potato Soup | The Good Hearted Woman

Originally published November 9, 2012.

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