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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)

January 6 By Renée Leave a Comment

Scotch Eggs – crisp, savory sausage encasing creamy soft-boiled eggs – are quintessential British pub faire; perfect for brunching, munching, and picnicking. Now you can easily make perfect Scotch Eggs at home in your air fryer! 

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

What is a Scotch Egg?

In its most basic form, a Scotch egg is a soft or hard-boiled egg wrapped in ground sausage, then coated with bread crumbs and baked or deep fried.

Scotch eggs have a long history in London and beyond as a tidy, handheld snack item; perfect for pocketing and picnicking. 

Scotch Eggs Recipe

The origin of Scotch Eggs is as foggy as a cold morning on Loch Ness, but that’s about as close to Scotland as they come. 

While it is generally agreed that Scotch Eggs originated in London, theories – dating back as early as mid-18th century – abound as to the actual genesis of these savory, protein-rich balls-o-breakfast. Claims have been linked to everything from Indian koftas to Scots Guards stationed at London’s Wellington Barracks. One particularly distressing account, from the Culinary Delights of Yorkshire, alleges they are a Yorkshire creation and were originally wrapped in fish paste rather than sausage meat. (Fish paste. That’s a hard No for me.) 

Today in the UK, you can buy Scotch eggs everywhere from pubs to grocery stores to gas stations. In the US, Scotch eggs are known more as a Sunday brunch item and Renaissance faire staple. They can be found on British-style pub menus as well, usually offered with dipping sauces on the side. 

Until recently, for those who eschew deep-frying at home, Scotch eggs have been reserved for once in a blue moon. However, with the dawn of air-frying, making them at home has never been easier. 

How to Boil a Perfect Egg for Scotch Eggs

Personal preference dictates how long to boil your eggs. Mr B and I typically eat Scotch eggs for breakfast (or brunch) with a knife and fork, and prefer our eggs creamy and runny: a 6-minute egg is usually perfect for us. Simply increase your boiling time if you prefer a more solid center. 

How to make a Perfect 6-Minute Egg

  1. Fill a medium saucepan halfway with water and bring to a boil over medium-high heat. (Do not remove your eggs from the refrigerator until your water has boiled.)
  2. Remove eggs from refrigerator and use a slotted spoon to carefully place them into boiling water. Do not crowd eggs in pan.
  3. Reduce heat, cover pan, and simmer for EXACTLY 6 minutes. While eggs are cooking, prepare an ice bath for the eggs in a large bowl. 
  4. After 6 minutes, use the slotted spoon to remove the eggs from the boiling water and immediately submerge them in the prepared ice bath for 10 minutes to halt the cooking process. 

Now you’re ready to cover the your eggs with sausage!

How Egg-Boiling Time Affects Scotch Eggs

Results of the eggy centers differ, depending upon how long you boil the eggs. A 6-minute Scotch egg is perfect for eating on a plate with a knife and fork. However, if you plan to pack your Scotch Egg for picnicking and eat it by hand (also perfectly acceptable!) you may want to increase the boiling time to somewhere between seven and nine minutes to avoid unwanted drips. 

Scotch egg - egg time comparison

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The Trickiest Step: How to Successfully Cover a Wobbly Soft-Boiled Egg with Sausage

••• Be sure to watch the demonstration in our Scotch Egg Video (at the bottom of the recipe card) to learn a simple technique for doing this step! ••• 

Covering soft, wobbly boiled eggs with sausage can be challenging, but it’s easier if you know a few simple tricks. 

First, divide the sausage into 6 equal portions, each weighing 2⅓ ounces [66 grams].

I encourage you to use a kitchen scale for this step: the cooking times for this recipe are calculated based on using a specific type and amount of sausage. If you use too much or too little, or use a sausage with a different fat content, your cooking times may be different.

Roll each portion into a ball, and place in refrigerator.

TIP: Slightly wetting your hands before forming the balls will keep the sausage from sticking as much. You want damp hands, but not so wet that they are dripping. 

GENTLY peel the prepared soft-boiled eggs. Six-minute eggs require a delicate hand; unlike hard-boiled eggs, the yolk inside is too soft to offer any resistance against the white while being peeled, so they will break if you are too rough taking off the shell. 

Once the eggs are peeled, rinse each one and use a paper towel to carefully pat it dry. (Sausage sticks much more easily to a dry egg than it does a slippery, wet one.) When eggs are dried, set aside. 

The eggs I used here were fresher than I had hoped: older eggs are easier to peel. When I make deviled eggs, gnarly eggs are a real concern; however, I don’t really worry about how the eggs look when making Scotch Eggs, because any rough spots will be covered up with sausage. 

eggs and sausage prepped for Scotch Eggs

To cover an egg with sausage, start with one prepared egg and one cold sausage ball. 

  1. Place meatball in the center of a parchment square. Gently pat the meatball down until you have an oval that is about a 1/4-inch thick, and roughly 3 eggs long and 2 eggs wide. 
  2. Place the parchment square in your palm. Gently lay a cold, dry, soft-boiled egg on top of the sausage oval, with the ends of the egg perpendicular to the long sides of the oval.
  3. Carefully  pull the sausage away from the parchment as you wrap it around the egg. Continue until the sausage has completely released from the parchment and the egg is covered with sausage. I do this by folding the two sides into the middle, and them pressing the meat out to the sides. Don’t be too concerned about the oval being perfect; it’s just a starting point.
  4. Pinch off the thick sausage points that will form at each end as the oval is sealed. Check the egg carefully for areas where the sausage may be too thin or too thick. Even them out using the sausage you pinched from the ends.
  5. When the sausage appears to be distributed uniformly around the egg, gently pass the egg carefully from one hand to the other a couple of times, allowing the warmth of your palms to smooth the outside surface a bit and the gentle pressure to even out any bumps or rough spots on the surface. 

breading station for Scotch Eggs

Scotch Eggs Recipe

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)

Scotch Eggs - crisp, savory sausage encasing creamy soft-boiled eggs - are quintessential British pub faire; perfect for brunching, munching, and picnicking. Now you can easily make perfect Scotch Eggs at home in your air fryer! 
Prep Time28 mins
Cook Time12 mins
Total Time40 mins
Print Recipe Pin Recipe
Course: Breakfast or Brunch, Party Food
Cuisine: British
Keyword: air fryer, eggs
Servings: 6
Calories: 342kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Air Fryer
  • 3 Small Bowls
  • Parchment Paper
  • Kitchen Scale

Ingredients

  • 6 large eggs
  • 1 pound Jimmy Dean Regular Pork Sausage or your favorite ground breakfast sausage; SEE INGREDIENT NOTES

Seasoned Flour [Bowl 1]

  • ¼ cup Wondra
  • ½ teaspoon garlic powder

Beaten Egg [Bowl 2]

  • 1 large egg beaten

Breading Mix [Bowl 3]

  • 1 cup Panko crumbs
  • 1 tablespoon brown sugar
  • ½ teaspoon chili powder
US Customary - Metric

Instructions

How to Make 6-Minute Soft-Boiled Eggs

  • Fill a medium saucepan halfway with water and bring to a boil over medium-high heat.
    Remove cold eggs from refrigerator and use a slotted spoon to carefully place them into boiling water. Do not crowd eggs in pan.
    Reduce heat and cover pan.
    Simmer for EXACTLY 6 minutes.
    six brown eggs in saucepan.
  • While eggs are cooking, prepare an ice bath for the eggs in a large bowl.
    After 6 minutes, use the slotted spoon to remove the eggs from the boiling water.
    Immediately submerge cooked eggs in the prepared ice bath for 10 minutes.
    The purpose of this step is to halt the cooking process; vital to achieving creamy, runny Scotch Egg centers.
    Boiled eggs in ice water bath

How to Successfully Apply the Sausage Cover

  • Divide the sausage into 6 equal portions, each weighing 2⅓ ounces [66 grams].
    I strongly suggest using a kitchen scale for this step: the cooking times are based on using a specific type and amount of sausage. If you use too much or too little, or use a sausage with a different fat content, your cooking times may be different.
    Roll each portion into a ball and place in refrigerator.
    Six sausage balls
  • GENTLY peel the prepared soft-boiled eggs.
    Patience is rewarded in the recipe. Six-minute eggs require a delicate hand; unlike hard-boiled eggs, the yolk inside is too soft to offer any resistance against the white while being peeled, so they will break if you are too rough taking off the shell.
    Rinse each egg, and then use a paper towel to carefully pat it dry. Set aside.
    six peeled eggs in glass bowl
  • Start with a COLD sausage ball, straight from the fridge.
    Place meatball in the center of an 8x8 parchment square.
    Gently pat the meatball down until you have an oval that is about a 1/4-inch thick, and roughly 3 eggs long and 2 eggs wide.
    eggs and sausage prepped for Scotch Eggs
  • Place the parchment square in your palm.
    Gently lay a cold, dry, soft-boiled egg on top of the sausage oval, with the ends of the egg perpendicular to the long sides of the oval.
    Gently pull the sausage away from the parchment as you wrap it around the egg.
    Continue until the sausage has completely released from the parchment and the egg is covered with sausage.
    Removed the thick sausage points at each end.
    Check the egg carefully for areas that might be too thin or too thick, and use the excess removed from the points to seal the edges and even out any thin spots.
  • When the sausage appears to be distributed uniformly around the egg, gently pass the egg carefully from one hand to the other a couple of times, allowing the warmth of your palms to smooth the outside surface a bit and the gentle pressure to even out any bumps or rough spots on the surface.
    If the sausage is too sticky, wet your hands with cold water and then gently dry them. You don't want to use "wet" hands, but slightly damp hands will discourage the sausage from sticking to them.

Scotch Egg Breading

  • You will need three small bowls.
    Bowl 1: Wondra & garlic powder. (Stir to combine.)
    Bowl 2: Beaten egg.
    Bowl 3: Panko crumbs, brown sugar, and chili powder.
    Three bowls for breading scotch eggs
  • Roll each sausage-covered egg in flour mixture [Bowl 1] and shake off excess, then dip in the beaten egg [Bowl 2], and finally roll in the Panko crumbs [Bowl 3].
    When I finish rolling the eggs in the last bowl, I like to pass it carefully from one hand to the other a couple of times, to help form and structure the outside crust a bit; much like you would form a meatball, but exerting far less external pressure.
    Place breaded eggs on a plate until you have enough done for one batch. (2-6 depending on the size of your air-fryer.).
    breading station for Scotch Eggs

Air Frying

  • Preheat air fryer at 380° for 10 minutes.
    Set the scotch eggs on the bottom of your air fryer basket. Be sure to leave generous space around each one for air to circulate.
    Three Scotch Eggs in air fryer
  • Air-fry eggs for 12 minutes, turning halfway through for more even browning.
    See NOTES for alternate cooking times.
    Three Scotch Eggs in air fryer - cooked
  • Serve alone, or with your favorite dipping sauce (i.e., Whole Grain Mustard, Sriracha-Mayo, or Honey-Mustard Sauce, etc.).
    Scotch Eggs Recipe

Video

Notes

Scotch Egg Cooking Times (Soft-cooked Center):

In all cases, follow instructions for 6-minute soft-boiled eggs, as shown above.
The cooking times listed here are based on using a specific size egg, and type and amount of pork sausage. If you change any of these factors, you may need to adjust your cooking times.
Once eggs are boiled and have had their 10-minute ice bath, you may [A] wrap and bread the scotch eggs immediately, [B] prepare them to be cooked up to 24 hours later, or [C] refrigerate the prepared eggs and wrap, bread, and fry them up to three days later. 
A. For Eggs completely prepped right before Air-Frying  [No Refrigeration], cook 12 minutes in a preheated air-fryer, turning once halfway through cooking. 
B. For Eggs completely prepped and then refrigerated up to 24 hours before Air-Frying , cook 13 minutes in a preheated air-fryer, turning once halfway through cooking. 
Note that prepping ahead of time will result in a slight change in the egg white's color (it will turn a bit gray), but has no affect on flavor or texture. 
C. For Eggs boiled and refrigerated in shell, then wrapped and breaded right before air-frying] , cook 13 minutes in a preheated air-fryer, turning once halfway through cooking. 
Always allow Scotch Eggs to stand for 3-5 minutes before serving. 

Nutrition

Serving: 1egg | Calories: 342kcal | Carbohydrates: 7g | Protein: 19g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 271mg | Sodium: 591mg | Potassium: 275mg | Fiber: 1g | Sugar: 2g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Do you love your air fryer? Me too!! Have you tried our Crispy Sauerkraut Fritters? They’re amazing! 

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Ingredient Notes 

Eggs

This recipe is based on using USDA large eggs [EU size M]. If you use different size eggs, the boiling and cooking times may need to be adjusted. 

Jimmy Dean Sausage

The cooking times are based on using one pound of Jimmy Dean regular pork sausage. If you use more or less, or use a sausage with a different fat content, cooking times and/or temperatures may vary. 

Scotch Eggs Ingredients

Wondra

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

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

Panko Breadcrumbs

The texture of panko makes it especially suited for fried food because it absorbs less oil than regular breadcrumbs, keeping food more crisp and crunchy. Panko crumbs brown up evenly and consistently, even in an air-fryer! 

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More Good Egg Recipes to Start Your Day!

  • Smoked Salmon Eggs Benedict: Elegantly Easy
  • Eggs Provençal (La Provence Copycat Recipe)
  • Cornbread Breakfast Casserole (Leftover Makeover)
  • Frittata Master Recipe (Plus 60+ Amazing Frittata Recipes)

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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!

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)  Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)
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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!

Filed Under: Dairy-free, Main Dishes, Munchies, Recipes, Side Dishes Tagged With: Air Fryer, brunch, eggs, picnic

Easy Apple Strudel (Apfelstrudel)

December 9 By Renée 7 Comments

Fresh, crisp, and warmly spiced, this Easy Apple Strudel (Apfelstrudel) is fancy enough for the most elaborate menu, yet simple enough for any night of the year.

baked apple strudel

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

What could be more perfect than Apple Strudel? (Or, as my high school German teacher Frau Müller would say, Apfelstrudel.) Fresh, crisp, and warmly spiced, this Easy Apple Strudel (Apfelstrudel) is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

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Strudel is an Austrian-inspired layered pastry dessert that is enjoyed around the world. Making strudel pastry from scratch is talent I have yet to master: the delicate dough must be rolled so thin that you can read a newspaper through it. So while some traditionalists may cringe at the idea of using store-bought phyllo dough, I embrace it.

Not only do I love the flaky, paper-thin crunch that the phyllo lends to the finished pastry, but the substitution makes this Easy Apple Strudel recipe incredibly easy, and (nearly) foolproof. 

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What kind of apples work best for apple strudel?

Good strudel starts with choosing the right apples. My preference when making strudel (or pie, or applesauce) is to use at least two types of apples: this improves the texture and makes the flavors more interesting.

For apple strudel, I usually go with a tart baking apple and a sweet or sweet-tart apple. (The strudel pictured here was made with a mixture of two-thirds Granny Smith apples, and one-third Jonagolds.)

Post Updated December 9, 2020 (Originally published October 8, 2014)
baked apple strudel

Easy Apple Strudel (Apfelstrudel)

Made with phyllo dough and fresh apples, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Print Recipe Pin Recipe
Course: Dessert
Cuisine: German
Keyword: apples
Servings: 16 servings
Calories: 291kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1½ pounds thinly sliced baking apples about 5 cups | i.e.,Jonagold, Granny Smith, etc.
  • ¾ cup golden raisins
  • 1 tablespoon fresh lemon zest zest of one lemon
  • ¾ cup sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¾ cup almonds ground
  • 1 ½ cups fresh breadcrumbs
  • 1¼ cups butter divided
  • 12 leaves phyllo pastry thawed
US Customary - Metric

Instructions

Prepare Apple Strudel Filling

  • Heat a small skillet over medium heat.
    Melt ¼ cup of the butter, and then add breadcrumbs.
    butter and crumbs in skillet
  • Saute breadcrumbs in melted butter until toasty.
    Set aside.
    toasted bread crumbs in skillet
  • Mix together sliced apples, raisins, lemon zest, sugar, cinnamon, ginger, and ground almonds.
    apple strudel filling mixture
  • It is very important that you do this immediately before you assemble the strudels. Do not allow the mixture to set after mixing, or it will become too juicy for the delicate phyllo leaves before the strudel bakes.
    apple strudel filling

Assemble Apple Strudel

  • Place one phyllo leaf on a kitchen towel and brush with melted butter.
    Sprinkle with about a tablespoon of breadcrumbs.
    phyloo sheet with butter and bread crumbs
  • Place a second leaf on top and brush with butter again.
    Sprinkle with a tablespoon of breadcrumbs.
    Repeat until 6 leaves have been used.
    stacked phyloo sheets with butter and bread crumbs
  • Spread filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border on the sides.
    apple filling on phyllo dough
  • Lift towel and use it to help you roll up the strudel.
    Press the ends down to seal. (I don't worry too much about this - some filling may come out, but it always turns out fine.)
    how to roll fresh apple strudel
  • Brush top of the strudel with butter and sprinkle with toasted breadcrumbs.
    Repeat to make the second strudel.
    Bake the strudels at 400°F for 20 to 25 minutes, until browned.
    freshly rolled strudel

Notes

This recipe makes two large strudels. 

Nutrition

Serving: 1slice | Calories: 291kcal | Carbohydrates: 31g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 282mg | Potassium: 174mg | Fiber: 3g | Sugar: 19g | Vitamin A: 488IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

sliced apple strudel

 

Oom-PahPah! More German Recipes! 

  • Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms
  • Rotkohl {German Sweet & Sour Red Cabbage}
  • Hot German Potato Salad {Recipe}
  • Apfelstrudel {Apple Strudel Recipe}

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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!

Easy Apple Strudel recipeWavy 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!

Filed Under: Oktoberfest Recipes, Sweets, Vegetarian Tagged With: apples, baking, Fruit, German, Holidays, seasonal, Sweet Somethings

Fried Green Tomatoes

November 1 By Renée 4 Comments

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

fried green tomatoes on a colorful platter

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

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

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

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

fried green tomatoes and sriracha mayo

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

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

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

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

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

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

fried green tomatoes salted

Recipe Secrets to Crispy, Grit-free Fried Green Tomatoes

Let’s start with the obvious: cornmeal. 

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

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

(Stay with me on this.)

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

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

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

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

Goodbye Grit! 

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

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

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

fried green tomatoes and sriracha mayo

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

2. Substitute Wondra for All-purpose Flour

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

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

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

3. Use Panko Breadcrumbs

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

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How to Pick a Green Tomato

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

green tomatoes from garden

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

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

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

green tomato slice

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

sliced green tomatoes ready to be battered

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

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

Post Updated November 1 2020 (Originally published August 29, 2013) 
fried green tomatoes and sriracha mayo
5 from 4 votes

Fried Green Tomatoes

Classic Fried Green Tomatoes that are both tender and crisp; with all the traditional corn flavor, but without the grit!
Prep Time15 mins
Cook Time6 mins
Print Recipe Pin Recipe
Course: Main Dish, Side Dish or Appetizer
Cuisine: Southern
Keyword: tomatoes
Servings: 6
Calories: 250kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Electric Skillet (or Cast Iron Skillet)

Ingredients

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

BOWL 1: Dredge

  • ⅓ cup Wondra
  • 1 teaspoon paprika
  • ½ teaspoon garlic salt

BOWL 2: Wet Wash

  • 2 eggs
  • ¾ cup buttermilk

BOWL 3: Breading

  • ½ cup Wondra
  • ½ cup Masa Harina
  • ½ cup Panko crumbs
  • 1 teaspoon kosher salt
  • ½ teaspoon white pepper
  • ½ teaspoon paprika
US Customary - Metric

Instructions

  • Slice green tomatoes 1/4 inch thick.
    If you prefer your fried green tomatoes super-crispy, slice them a little thinner.
    sliced green tomatoes ready to be battered

Breading Tomatoes

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

Frying Tomatoes

  • Carefully prepare the area before you begin frying the battered tomatoes. Always make sure that the work surface you are frying on is stable.
    Add oil to skillet until it is ⅛-¼ inch deep. Preheat oil in skillet to 340° [171°C].
    For crisp frying, oil must maintain a temperature of 325-340F° [162°-171°C] throughout the cooking process.
    I usually set the temperature of my electric skillet to 350F° [177°C] when it’s heating up, and drop it down a few degrees to about 335° when the tomatoes are actively frying.
    oil in skillet
  • Using a fork, gently slide each breaded tomato into oil.
    battered green tomatoes frying, side 1
  • Fry the breaded tomatoes for about 3 minutes, or until golden brown on one side.
    battered green tomatoes frying, side 1
  • Using tongs or a fork, carefully flip and fry for another 3 minutes, or until dark golden brown.
    battered green tomatoes frying, side 2
  • Remove from hot oil and allow to cool on a wire rack.
    Sprinkle with kosher salt to taste.
    fried green tomatoes cooling on rack

Notes

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

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 30g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 682mg | Potassium: 270mg | Fiber: 3g | Sugar: 5g | Vitamin A: 922IU | Vitamin C: 19mg | Calcium: 75mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Ways to Serve Fried Green Tomatoes

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

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

dipping fried green tomato slice sriracha mayo

Mr B loves fried green tomatoes with Sriracha-Mayo!

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

Something Completely Different

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

Chop House

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

Wavy LineSouthern Surprise

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

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

Wavy LineElectric Skillet versus Cast Iron

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

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

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

When Frying, Consistent Oil Temperature is Key

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

battered green tomatoes frying, side 2

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

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

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

fried green tomatoes and sriracha mayo

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

 

Filed Under: 30-Minute Meals, Appetizers, Recipes, Side Dishes, Vegetarian Tagged With: Comfort Food, tomatoes

Blueberry Banana Muffins (Naturally Low-Fat)

October 16 By Renée 3 Comments

These tender, delicious Blueberry Banana Muffins are naturally low in fat, high in flavor, and bursting with fresh blueberries! 

blueberry banana muffins

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

Moist and tender, these Blueberry Banana Muffins are bursting with fresh blueberries; plus they are naturally low in fat and added sugars! Great for grab-n-go breakfasts and easy snacks, they mix up in just minutes.

blueberry banana muffins

A Truly Moist, Delicious Blueberry Muffin that Just Happens to Be Low Fat

Whenever I see the term “low-fat” called out in a recipe, the first thing that usually pops into my head is a pile of shredded wheat atop a sandy dune. Dry. Desolate. Void of flavor or life.

This blueberry muffin recipe is the opposite of that! Bananas and applesauce in the batter reduce the need for added sugars and take the place of added fats; making these moist, easy-to make muffins naturally low in fat and high in flavor!

large blueberry muffin

What is Demerara sugar?

Demerara is a minimally-refined raw cane sugar with a large, rectangular grain; blond in color. It has a light flavor similar in flavor to brown sugar.

Demerara sugar is especially great for sprinkling on top of baked goods to get that bakery-fresh sugar crunch on top. It gives baked goods bit of sparkle as well.

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You might be surprised at the number of different kinds of sugars that are used around the world! In addition to the standard US pantry staples of heavily refined white sugar and brown sugar, there are a number of other less-refined sugars that bring unique depth, texture, and aromatic flavor to your recipes. 

More popular Raw and Less Refined Sugars Used in Cooking

• Turbinado is slightly refined raw cane sugar. It is similar in appearance to Demerara, but has a lighter, more caramelly flavor.  Turbinado is a good replacement for white or light brown sugar in baked goods and beverages. Turbinado is made from the first pressing of sugar cane and retains some natural molasses.

Like Demerara, a sprinkle of the tops of baked goods will yield a crystally, crunchy bite. 

• Jaggery is an unrefined “brick sugar” that is made from palm, coconut, or java plants. Color can range from light golden to dark brown, and it is purchased in the form of a cone. 

• Muscovado is a very sticky, sandy cane sugar with a strong molasses flavor. It can be used in place of brown sugar, but it has a much stronger flavor, and is best for savory dishes like barbecue sauces and marinades.

• Piloncilo is a raw cane sugar commonly used in Mexican cooking. Often referred to as Mexican brown sugar, it’s probably one of the secret ingredients in your favorite mole.

• Sucanat (short for sucre de canne naturel) is natural cane sugar, made from crystallized pure cane sugar. Sucanat granules are a tan-brown color, with an intense molasses flavor.

Most of the sugars on this list are classified as “raw,” and can often be found in your bakery aisle or at natural foods markets.

muffin batter

Post Updated October 16, 2020 (Originally published January 11, 2014)
lowfat applesauce muffin

Naturally Lowfat Blueberry Banana Muffins

These tender, deliciousBlueberry Banana Muffins are naturally low in fat, high in flavor, and bursting with fresh blueberries! 
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Print Recipe Pin Recipe
Course: Breakfast or Brunch, Snack
Keyword: baking
Servings: 12
Calories: 192kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Standard Muffin Tin
  • Muffin Tin Liners

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt

Wet Ingredients

  • 10 ounces mashed bananas about 2 medium bananas; 1¼ cups
  • 1/3 cup white sugar
  • 1/3 cup light brown sugar
  • 1 tsp vanilla
  • 1 egg lightly beaten
  • 1/3 cup chunky applesauce

Berries & Topping

  • 2/3 cup blueberries fresh or frozen
  • 3 tablespoons Demerara sugar
US Customary - Metric

Instructions

  • Preheat oven to 375°F [190°C].
    Line 12 muffin cups with cupcake papers and/or spray with baking spray.
  • In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
    dry ingredients in glass bowl
  • In a large bowl, stir bananas, sugar, egg, and applesauce until evenly mixed.
    wet ingredients in glass bowl
  • Using a spatula, fold the wet ingredient mixture into the dry mixture, mixing only no more dry flour is visible.
    Mixing wet ingredients into dry
  • The batter will be a little lumpy and about the same consistency as thick cake batter.
    Do not over mix.
    muffin batter mixed
  • Stir in blueberries.
    blueberries on top of mixed muffin batter
  • Spoon batter into prepared muffin cups.
    Sprinkle the top of each muffin with about 1 teaspoon of Demerara sugar.
    batter in muffin tin
  • Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
    baked muffins in tin
  • Remove muffins from tin and allow to cool on wire rack.
    large blueberry muffin

Notes

These muffins freeze well, so make a couple of batches to keep on hand for a fast, easy breakfast or snack.

Nutrition

Serving: 1g | Calories: 192kcal | Carbohydrates: 33g | Protein: 2.6g | Fat: 5.7g | Saturated Fat: 3.4g | Cholesterol: 29mg | Sodium: 251mg | Fiber: 1.5g | Sugar: 17g
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

DID YOU KNOW?

Most quickbread recipes can be made into muffins, so be sure to check our Zucchini-Banana Bread, Classic Banana Bread, and Old-fashioned Pumpkin Gingerbread recipes! They can all easily be made into muffins! Just mix up the batter as directed, fill a standard muffin tin, and bake at 375°F [190°C] for 15-20 minutes!

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So Thankful for Our Reader Comments & Advice! 

As the update notice above the recipe card indicates, this recipe was originally posted some years ago. In fact, the only thing about this post that looks like the old one is the list of ingredients in the recipe: everything else is new and improved. 

There is one small change to the recipe: the muffins are now sprinkled with Demerara sugar instead of Turbinado sugar before going into the oven. 

This wasn’t so much a change as it was a correction. When I originally wrote up this recipe, I didn’t understand that Demerara sugar and Turbinado sugar are actually two different things, so I listed the latter when I meant the former.

This all came to my attention when a kind reader named Judy chimed with a lovely comment on the original post. In her note, Judy mentioned that she had used Demerara sugar for the top instead of Turbinado. She went on to say that doing so gave the muffins a nice crunchy bite after they cool.

And just like that, I realized I’d been calling Demerara sugar by the wrong name all these years!

We are so grateful to our readers for their helpful, uplifting comments! Thank you, Judy!

blueberry muffins & leaves

If you love blueberries, be sure to check out our Classic Fresh Blueberry Pie recipe! 

muffins & blueberry leaves

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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!

Filed Under: Eating Style, Recipes, Sweets, Vegetarian Tagged With: bananas, blueberries, low-fat, muffins

Savory Herb Pie Crust

October 13 By Renée Leave a Comment

Our tender, flaky Herb Pie Crust is the perfect wrapping for all your savory pies and pastries, and the herbs can easily be customized to complement any dish. 

baked chicken pot pie with herb pastry crust

Classic Homemade Chicken Pot Pie, topped with our tender, flaky Herbed Pie Crust.

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

The foods we prepare for the people we love stays with them long after we are gone. My mother will always be remembered for her fruit pies and her spaghetti sauce and her chili mac. Simple, dependable, and delicious. When I remember Mr B’s Great-Granny (who I first met when we were 15), I always think of her homemade egg noodles; and the smell of fried bologna always reminds me of my Grandma Lucy.

So what will you be remembered for? For me, my classic Italian lasagna is for sure in the running, as is Mr B’s personal favorite; my Shepherd’s Pie. (I have a few fans.) But just as likely, I will be remembered for my Chicken Pot Pie, made with homemade chicken stock and oven roasted vegetables. (Recipe coming next week!)

The crowning touch on this most ultimate of comfort foods is a tender, flaky, golden crust infused with herbs specially chosen to complement the savory, creamy chicken filling.

A Tender, Flaky, Golden Crust Infused with Herbs

This tender, flaky Herb Pie Crust is the perfect wrapping for all your savory pies and pastries, and the herbs can easily be customized to complement any dish. 

herb pie crust on chicken pot pie; ready to bake

There are plenty of tips and tricks out there to help you achieve that perfect pie crust; however, in my experience, following these three basic rules will keep you on the road to tender, flaky, pie perfection every time!

Secrets to Perfect Pie Crust

Mom taught me three simple rules for making pie crust. 

  1. Keep everything COLD. – The colder you can keep things, the more successful your crust will be. Refrigerate or freeze everything you are using to make your pastry dough, including your mixing bowl! If your dough starts feeling melty or too soft to work with, immediately put everything back in the fridge or freezer for a few minutes. You will never ruin your crust by taking some extra chill time. 
  2. Incorporate fats by hand. – One of the leading causes of tough crust is that bits of fat in it are too small. (This is why I avoid using a food processor for making pastry crust.) I do, however, often coarsely grate my butter. (I usually chill it, along with the shortening, for at least an hour.) I find that this allows me to distribute it quicker, therein keeping everything colder. 
  3. Do not overmix. – Gluten formation in pastry dough results a tough, chewy crust, and is to be avoided whenever possible. Gluten strands are formed the more you mix the dough. This is why you want to avoid over-mixing or kneading pastry dough once the liquid has been added. 

herb pie crust rolled out on parchment

Use Two Pieces of Parchment Paper to Make Rolling Easier

This dough can be rolled out on a floured surface; however, I find that sandwiching dough between two parchment sheets allows me to roll it out smoothly without adding too much additional flour while dusting. It also allows me to turn it over easily to roll the opposite side. 

To do this:

  1. Place your refrigerated dough disk between two sheets of parchment, dusting both sides lightly with flour before placing the top sheet. (Wax paper also works.)
  2. Beginning in the center of the disk, roll away from you, then spin the dough about a quarter turn.
  3. Repeat this motion, rolling from the center and turning a quarter turn, applying pressure evenly as you go.
  4. Flip the entire thing over and repeat on the opposite side, rolling until you achieve the desired thickness.
  5. Chill the dough for a few minutes if it becomes too soft or sticky.
Post Updated October 13, 2020 (Originally published November 1, 2012)
baked chicken pot pie with herb pastry crust

Savory Herb Pie Crust

This easy pie crust recipe can be made plain, or seasoned with dry herbs to complement any savory filling. Makes enough for one standard double-crust pie, two standard single-crust pies, or ten 6-inch hand-pies.
Prep Time15 mins
Chilling Time1 hr
Total Time1 hr 15 mins
Print Recipe Pin Recipe
Course: Basic
Cuisine: American, Comfort Food
Keyword: baking, pastry
Servings: 1 standard double-crust pie
Calories: 3363kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1/2 cup shortening chilled for one hour
  • 1/2 cup butter chilled for one hour; coarsely grated or cut into 1/4" pieces
  • 3 cups all-purpose flour or more, as needed
  • 1 teaspoon Herbes de Provence or ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice
  • ¼ cup ice water
  • ¼ cup vodka* [Optional: If omitted, use an additional ¼ cup ice water.]
  • ½ teaspoon table salt
US Customary - Metric

Instructions

  • In a medium bowl, whisk flour, dried herbs, and salt together with a fork.
    pastry dough ingredients
  • Using a pastry cutter, fork, or your fingers (my personal choice) work the cold shortening into the flour mixture until the texture resembles that of strudel crumble.
    mix shortening
  • Add coarsely grated (or cut) ice-cold butter to flour mixture.
    work in butter
  • Work butter in using a pastry cutter, fork, or your fingers.
    It's OK to leave large pieces of butter (balls up to the size of a lima bean): this is what makes your pie crust flakey!
    butter added
  • [Optional] Cool flour mixture in freezer 5 minutes before proceeding.
  • [Optional] If you are using vodka, mix ice water and vodka together.
  • Sprinkle ½ cup ice cold liquid (ice water, or ice water+vodka) over the top of the flour mixture and stir with a wooden spoon until a ball begins to form.
    IMPORTANT: Do not pour liquid onto flour mixture: sprinkle it.
    mix pastry dough
  • Turn dough out onto counter.
    turn out pastry dough
  • Press together into a large ball or disk.
    Divide dough in half. (This will make it easier to work with later.)
    Press each half into a disk. (Do not overwork the dough. Just press it together.)
    Wrap each disk tightly in plastic wrap.
    Refrigerate prepared dough for at least one hour, and up to two days.
    savory herb pastry dough wrapped in plastic and resting
  • Roll out and bake according to directions for whatever you are making.
    TIP: I like to roll pastry dough out between sheets of parchment. It allows me to flip the dough easily, and place it without concerns over tearing.
    herb pie crust rolled out on parchment

Notes

Standard Pastry Baking Times

  • Single Crust Pie [Filled] • 400 - 425 °F [205-218 °C] • 35-55 minutes
  • Pie Shell Only [Unfilled] • 450 °F [232 °C] • 12-15 minutes
  • Double-Crust [Uncooked Filling] • 400 - 425 °F [205-218 °C] • 45-55 minutes
  • Double-Crust [Cooked Filling] • 425 - 450 °F [205-232 °C] • 30-45 minutes

Nutrition

Serving: 1batch | Calories: 3363kcal | Carbohydrates: 322g | Protein: 40g | Fat: 198g | Saturated Fat: 84g | Cholesterol: 244mg | Sodium: 1989mg | Potassium: 401mg | Fiber: 10g | Sugar: 37g | Vitamin A: 2836IU | Calcium: 83mg | Iron: 17mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

This herb pie crust is super-tasty with our Tuna Hand Pies! (For Herbs, use 1/2 teaspoon dried dill and 1/2 teaspoon onion powder.) 

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Did You Know? Every Brand of Flour Hydrates Differently!

Different types and brands of flour have fundamental differences between them, hydration being one of the most critical. That’s why water measurements in a pie ingredient list are often listed as estimates (i.e., add more as needed.) If you’re unsure if you need to add a bit more flour, allow the dough to rest in the fridge for an hour to give the flour a chance to absorb some of the liquid. If the dough still too soft, dust it with some extra flour as you roll it out. 

baked chicken pot pie with herb pastry crust

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Our Sweet & Easy Homemade Pie Crust is perfect for all your sweet baking. Try it with our Classic Blueberry Pie for the freshest, most delicious blueberry pie you’ve ever made!  

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Classic Blueberry Pie with easy pie dough roses.

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!

Filed Under: Cooking Basics, Eating Style, Recipes, Vegetarian Tagged With: baking, Basic Recipes, Comfort Food, Pastry

Mediterranean Panzanella (Italian Bread Salad)

August 20 By Renée 2 Comments

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

Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

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

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

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

Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

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

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

Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

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

Post Updated August 8, 2020 (Originally published July 17, 2013)
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Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

Chock-full of fresh garden flavors, this Mediterranean Panzanella {Italian Bread Salad} a light, flavorful summer weeknight meal.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Main Dish, Salad
Cuisine: Mediterranean
Keyword: eggplant, tomatoes
Servings: 6
Calories: 424kcal
Author: Renée ♥

Equipment

  • Heavy Baking Sheet
  • Blender

Ingredients

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

Instructions

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

Serving: 1serving | Calories: 424kcal | Carbohydrates: 54g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 594mg | Potassium: 668mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4842IU | Vitamin C: 35mg | Calcium: 159mg | Iron: 4mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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

Be sure to check out these other delicious meal-size salads; including our Potluck-worthy Cuban Salad, Spicy Thai Shrimp Salad (an Applebee’s Copycat), and Vintage Layered Taco Salad. 
Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

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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!

Filed Under: 30-Minute Meals, Eating Style, Recipes, Vegetarian Tagged With: Mediterranean

Classic Fresh Blueberry Pie

August 6 By Renée 8 Comments

Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Made with our homemade sweet pie crust (or store-bought crust) and fresh (or frozen) berries, this delicious pie pairs perfectly with a scoop of vanilla ice cream and a hot summer night. 

Classic Fresh Blueberry Pie recipe

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

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There really isn’t anything quite like a slice of fresh blueberry pie with a scoop of cold vanilla ice cream on a hot summer evening. 

Our blueberry bushes yielded a bumper crop this year, and I’ve been freezing and baking up berries – including blueberry pies of all shapes and sizes – for a few weeks now. I’d forgotten how much I love baking with fresh blueberries!

As I was developing this blueberry pie recipe, I compared the results against my memories of the best blueberry pie I’ve ever eaten; decades ago at a little boat-in family restaurant called Harmony Falls on the shore of Spirit Lake, at the foot of Mount St. Helens. (Needless to say, it’s been awhile.)

We couldn’t be more pleased with the outcome of this pie recipe! The filling is sweet, tart, juicy blueberry bliss; and the flaky, tender, slightly sweetened crust adds the perfect finishing touch. 

Whether it’s been decades or days since you last ate a slice, this fresh blueberry pie will bring back memories of pies-gone-by like they happened yesterday. You are going to love it! 

Wavy LineHow many blueberries do I need for this pie?

Reality: This is how I measure berries for a pie. 

Blueberries piled in large pie dish, rounded at top.

For the purposes of this post, I weighed the berries I used so I could give an exact measurement in the recipe. (About 42 ounces for a deep dish, and 21 ounces for a standard single pie.)

However, if you fill you pie pan(s) so that the top rounds up just a bit, you will have the exact right amount for your pie. The rest of the ingredient amounts are based making filling for one deep dish blueberry pie (as pictured here) or two standard 9-inch pies.

IMPORTANT: Blueberries used for filling must be room temperature. DO NOT use chilled berries, or your filling will take too long to cook and your pie shell will burn before the filling is done. 

Why is it so important to rinse blueberries before baking with them?

As you may know, you should never rinse blueberries until you are ready to use them. Rinsing removes the “bloom,” which is the waxy, silvery-white coating that appears on blueberries, grapes, and some plums. Bloom acts as a barrier against insects and bacteria, and helps to seal in the fruits’ moisture. Rinsing breaks down this protection, ultimately allowing the berries to cook more efficiently.

For the purposes of this recipe, rinsing also adds just enough liquid to the mixture to allow the tapioca to begin working its magic before the berries begin to burst during baking. Do not skip this step, or your filling may not cook correctly.

Classic Fresh Blueberry Pie recipe

What about the pie crust? 

You can use any pie crust you want for this pie. However, if you want to make your own dough (and I strongly encourage you to do so), my favorite, go-to sweet pie dough recipe is tender, flaky, and easy to make. (And if you follow the directions, it’s next to foolproof!) 

Follow these three easy rules for successful pie crust: 

  1. Keep everything crust-related ICE COLD! That means; if you aren’t using it, it should be chilling. This includes your pie dish. (DO NOT chill filling ingredients.) 
  2. Mix in the fats by hand, and leave pea to peanut-size pieces in the dough. 
  3. Do not overmix your dough. Overworking encourages the formation of gluten, which makes pastry dough tough. Pastry dough should never be a uniform color: don’t try to make it so. 

One more important Pie-Making Tip:

I have one more tip for successful pie making, blueberry or otherwise: invest in a good 9½-inch rimmed glass pie dish. Get a deep dish or standard pie dish depending on your preference, or both!

I prefer a glass pie dish over metal or ceramic for a couple of reasons; most notably, I can see through glass to check the color of my bottom crust, which is a primary determinate for whether the pie is done or not. 

Do I have to make the pie crust all fancy like this pie? 

Nope. You can top it with a well-vented solid crust; or better yet, make a simple lattice crust.

Want to fancy it up? Vary the size of your lattice strips, and add a few super simple pie dough roses like I did! [How-to post coming next week.] 

If you decide to go with a solid top crust, be sure to cut some large vents, or better yet, use a small cookie cutter to open up the top to allow all that steam to escape while the berries are cooking. 

blueberry pie before baking

For the top crust, you can go as simple as you want; but if you like this design, it’s super-easy to put together. To make it, I sliced a few random strips of pie dough, cut some simple leaves, and made five simple “4-circle” pie-dough roses. 

Pie Crust PRO TIP: Cut the bottom crust larger enough so that, after you add the top crust, the bottom edge can be folded up over it and sealed, as shown in the image above. In my experience, this significantly cuts down on pie shell leakage around the edges. 

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5 from 4 votes

Classic Fresh Blueberry Pie

Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Recipe makes enough filling for one 9-inch deep-dish blueberry Pie, or two standard 9-inch pies.
Prep Time30 mins
Cook Time55 mins
Cooling Time1 hr
Total Time2 hrs 25 mins
Print Recipe Pin Recipe
Course: Dessert
Cuisine: American, Comfort Food, Seasonal
Keyword: blueberries, pie
Servings: 12 servings
Calories: 405kcal
Author: Renée | The Good Hearted Woman

Equipment

  • 9½-inch Pie Dish [1 deep dish or 2 standard]

Ingredients

  • 42 ounces fresh blueberries room temperature (Defrost to room temp if using frozen berries)
  • 4 tablespoons instant tapioca
  • 2/3 cup white sugar See Notes below.
  • 1 tablespoon all-purpose flour
  • 1½ teaspoons fresh lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon butter cut into small pieces
  • 1 batch Sweet Pie Dough per pie (or your favorite double-crust pie dough)
US Customary - Metric

Instructions

  • Preheat oven to 400°F [200°C].
    Pour fresh berries into your pie dish to measure out proper amount.
    PRO TIP: Chill pie plate in refrigerator for 30 minutes before beginning.
    fresh blueberries in pie dish
  • Gather and prep all ingredients.
    blueberry pie ingredients
  • Rinse blueberries in colander. This step is NOT OPTIONAL.
    blueberries in colander
  • In a large bowl, combine berries, tapioca, sugar, flour, zest, cinnamon and nutmeg.
    mixing blueberry pie ingredients
  • Gently toss to mix. Sprinkle with lemon juice, toss one more time, and allow to sit for 15 minutes.
    blueberry pie filling mixed
  • While the pie filling is setting out, take the pie plate and one half of your pie dough out of the refrigerator.
    Roll out bottom crust and line pie dish. (Continue to chill other half of crust.)
    Put rolled bottom crust in freezer for 5 minutes before proceeding.
    bottom pie crust
  • Fill chilled pie crust with prepared filling.
    blueberry pie filling in crust
  • Sprinkle lemon juice over top of pie. Dot with butter pieces.
    butter pie filling
  • Remove dough for top crust from refrigerator. Roll out on lightly floured board. Add top crust to pie as desired. You can simply top it with a solid crust, or make it as fancy as you like.
    If you use a solid top crust, be sure to cut a few vents.
    If you pie dough seems saggy or too warm when you get done adding the top crust, put the whole thing back in the freezer for 5 minutes.
    blueberry pie before baking
  • Baking times will vary somewhat, depending upon your pie dish, oven, and depth of filling. Keep an eye on your pie after the first 30 minutes of baking to avoid burning.
    • 9½" Deep Dish Pie: Bake at 400° [200°C] for 45-55 minutes, or until lightly browned.
    • Standard 9" Pie: Bake at 400° [200°C] for 40-50 minutes, or until lightly browned.
    After the first 30 minutes of baking, gently lay a sheet of plain, flat aluminum foil over the top of the entire pie to avoid over-browning the top. Do not press down or otherwise form the foil: just lay it gently, like a feather.
    Pie is done when crust is light golden brown and filling is bubbly.
    Allow pie to cool completely before serving.
    blueberry pie baked

Notes

IMPORTANT: Blueberries used for filling must be room temperature. DO NOT use chilled berries, or your filling will take too long to cook and your pie shell will burn before the filling is done. 

You can adjust the amount of sugar based on the tartness of your berries and your personal tastes. Add up to an additional 1/3 cup sugar if your berries are very tart, or if you prefer your pies very sweet. 

Nutrition

Serving: 1slice | Calories: 405kcal | Carbohydrates: 56g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 6mg | Sodium: 175mg | Potassium: 110mg | Fiber: 3g | Sugar: 24g | Vitamin A: 319IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Classic Fresh Blueberry Pie recipe

The pastry roses on this pie are ridiculously easy to make, and will immediately up your pie-making game! 

Why does this blueberry pie recipe include both flour and tapioca as thickeners? 

Thickening the natural fruit juices from any berry is tricky, especially when the filling is cooked in the pie. (As opposed to pre-cooking the filling.) Blueberries are particularly pesky, natural pectin-wise, and it seems that some varieties gel better than others. 

You want your pie-fruit to be thick enough to sit on a fork, but you don’t want a gummy, gelatinous mess that feels weird on your tongue and totally overwhelms the fresh, natural flavors of the berries. You also need that crust to bake up nice and flaky. It’s a balancing act. 

That said, I am not a fan of cornstarch for thickening pies, and I avoid it whenever possible. Sure, thickening with cornstarch is easy, but it often results in what I can only describe as a gloppy, bouncy filling. 

For this pie, I use my pie thickener of choice – instant tapioca, plus just a little flour and butter to seal the deal. This combination gives me the most consistent results with my blueberry pie filling, yielding a thick, juicy filling that highlights (instead of hides) all those delicious fresh berry flavors. 

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Blueberry pies, in particular, thicken a lot when they cool. Don’t be concerned if your filling seems thin when you first take it out of the oven. For best results, allow pies to set up completely before cutting in. 

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Easy Classic Fresh Blueberry Pie    Easy Classic Fresh Blueberry Pie

  Easy Classic Fresh Blueberry Pie

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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!

Filed Under: Recipes, Sweets, Vegetarian Tagged With: baking, berries, blueberries, Comfort Food, Pastry, pie, seasonal, Sweet Somethings

Em’s Sweet & Spicy Black Beans with Bacon

July 8 By Renée 5 Comments

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make! 

black bean recipe with bacon with cotija

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

Our daughter Em makes the best black beans ever! She’s been making them about once a week for the past few months, and we have been devouring them – for breakfast, lunch and dinner! 

When I asked Em if she’d mind sharing her recipe, she carefully walked me through her process, meticulously noting the ingredient amounts as we went along. She did such a great job, that, when I made two subsequent test batches, I was easily able to replicate her flavors perfectly! (Which means you can too!)

bite of black beans with bacon

Make this Black Beans Recipe Your Own!

One of the many things you will love about Em’s black beans recipe is its flexible ingredient list. You can use your favorite peppers, onions, and chili powder to make it your own! 

Like your beans on the mild side? No problem! Follow the recipe as is. Like your black beans hot and spicy? You can do that – just throw in a hotter pepper or a little more of your favorite chili powder.

black bean recipe with bacon in two bowls

Flexible and Fast!

You will be surprised at how fast and easy Em’s black beans recipe comes together. Start to finish, they take just 30 minutes to make, but the flavors blend so well that they taste like they’ve been simmering all day!

Post Updated July 7, 2020 (Originally published May 18, 2016) 
black bean recipe with bacon with cotija
5 from 5 votes

Em’s Sweet & Spicy Black Beans with Bacon

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Side Dish
Keyword: black beans, spicy
Servings: 6
Calories: 178kcal
Author: Em @ The Good Hearted Woman

Equipment

  • Enameled Cast Iron Skillet

Ingredients

  • 2 cups cooked black beans 2 cans, drained & rinsed
  • 1 large chopped sweet pepper yellow, orange, red, green (pick your favorite)
  • ½ large chopped onions red, yellow, sweet (pick your favorite)
  • 2 strips thick cut bacon cut into ¼ batons
  • 1 cup chopped cilantro
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder use your favorite
  • ¼ teaspoon chili flakes
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 2 cloves garlic
  • ⅔ cup chicken stock
  • ⅔ cup water
  • ¼ cup grated cotija or more
US Customary - Metric

Instructions

  • Gather and prep ingredients.
    Black Bean recipe ingredients
  • In a small bowl, combine cumin, oregano, chili powder, chili flakes (optional), brown sugar, and salt. Set aside.
    spices in bowl
  • Put bacon batons into cold skillet and turn heat on to medium.
    bacon batons in skillet
  • Bring up to heat and cook bacon until crispy.
    cooked bacon in skillet
  • Remove bacon from pan and set aside.
    cooked bacon in bowl
  • Put chopped onion into hot pan. Cook onion in bacon grease until translucent.
    onions cooking in skillet
  • Add peppers and cook 5 additional minutes.
    peppers in skillet
  • Add garlic and spices. Cook another minute.
    garlic and spices in skillet
  • Add drained and rinsed beans to mixture.
    add beans to skillet
  • Add chicken stock and water. Liquid should just cover beans.
    Use a wooden spatula or spoon to deglaze the bottom of the pan.
    add broth to beans
  • Smash beans with a potato masher or the back of a wooden spoon.
    mash beans with potato masher
  • Reduce bring beans to a simmer, and reduce heat.
    Cook an additional 5-10 minutes, until spoon leaves a space when dragged through the beans.
    reduce liquid
  • Remove from heat and stir in cilantro and reserve bacon.
    add cilantro
  • Season to taste.
    black beans in skillet
  • Serve topped with grated cotija and additional chopped cilantro.
    black bean recipe with bacon with cotija

Nutrition

Calories: 178kcal | Carbohydrates: 21g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 394mg | Potassium: 358mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1186IU | Vitamin C: 37mg | Calcium: 63mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Sweet & Spicy Black Beans go especially well with our Caribbean Chicken Stew!

black beans recipe with bacon

Just a few different ways to enjoy Sweet & Spicy Black Beans: 

  • Breakfast: We like to heat leftover beans and serve spread on a tortilla, topped a little fresh tomato and fried egg. 
  • Soup: These beans make a surprisingly good black bean soup. Just thin leftovers down with a little stock or water, heat them up and top with a dollop of sour cream and a sprinkling of fresh cilantro. 
  • Dip: These beans thicken up very nicely, and can easily be served with chips or crudité. Makes a great, protein-rich afternoon snack! 
  • Potlucks: Someday, when Potlucks are a thing again, this will be a favorite takealong: these beans travel well, have a long “open-air” life, and taste great hot or cool.

black bean recipe in small bowl with chips on sideDo you use a kitchen scale?

I never in a million years thought I would ever use a kitchen scale for anything beyond measuring the flour and water to feed my sourdough starter. By nature, I cook by feel, and even take some pride in being able to throw a bunch of random things in a pot, stir it, and create something wonderful that makes people happy. 

However, my “measuring is mostly for bakers” attitude started to change when I began developing and testing recipes. In order for you to be able to replicate one of my recipes, you first need to know exactly what goes in it (and when, and how); and your pinches and handfuls are almost certainly different than mine. So I gave in and started using a kitchen scale. At first, I was just doing it when I was working up something new; but now I use my scale all the time. 

Things I love about using a kitchen scale instead of measuring cups:

  • Accuracy 
  • Consistency 
  • Improved workflow
  • Fewer dishes!!!!!

Do I still throw things in a pot and wave my magic spoon over it? Well, of course I do! But when I’m trying to replicate a new-to-me recipe, or developing something for you here in GHW, my kitchen scale is a necessary tool; and one I highly recommend for any kitchen.

NOTE: We are in the process of adding metric and/or weight measurements to all recipes on this website to make them accessible to all. July 2020

black bean recipe with bacon in hand-thrown ceramic bowl

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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!

Filed Under: Gluten-free, Main Dishes, Recipes Tagged With: Beans, black beans, easy meals, picnic, potluck

Caribbean Chicken Stew

July 2 By Renée 13 Comments

This rich, warmly spiced Caribbean Chicken Stew is – without question – one of the most delicious, satisfying, flavorful chicken stews you’ll ever eat! 

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

This Caribbean Chicken Stew is one of our very favorite family meals! Not only is it easy to make and dependably delicious, but it’s economical too; making it perfect for a gathering of friends or a cozy family meal any night of the week.

A simple buttermilk-jalapeño marinade gives this rich, hearty stew has just the right amount of kick. The long, slow baking time mellows the pepper’s heat, resulting in a thick, savory, mildly spiced chicken stew. (It’s actually more like a nudge than a kick!) If you like things a little more spicy, add an extra jalapeño to the marinade mix.

Buttermilk marinade ingredients.

One of the keys to this recipe is browning the marinated chicken before making the stew – that all adds some serious next-level flavor to an already amazing combination.

caribbean chicken stew in serving bowl

Recipe Updated July 2, 2020 (Originally published May 2, 2014)
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5 from 5 votes

Caribbean Chicken Stew

This Caribbean Chicken Stew is rich, warmly spiced, and - without question - one of the most delicious, satisfying, and flavorful chicken stews you'll ever eat!
Prep Time30 mins
Cook Time2 hrs
Marinating Time1 hr
Total Time3 hrs 30 mins
Print Recipe Pin Recipe
Course: Main Dish
Cuisine: Caribbean
Keyword: chicken, stew
Servings: 8 servings
Calories: 577kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Blender
  • 10-inch Enameled Cast Iron Dutch Oven
  • Tongs

Ingredients

Marinade

  • 1½ ounces cilantro about 1 cup chopped; reserve a little extra for garnish
  • 4 cloves garlic peeled and roughly chopped
  • 2 Tablespoons brown sugar See Notes
  • 1 medium jalapeno pepper rough chopped [Seeds=Spice; remove them if desired. Even with the seeds, the end result is a very mildly spiced stew.]
  • 6 ounces buttermilk or plain yogurt
  • 2 Tablespoons olive oil
  • ½ teaspoons kosher salt
  • ¼ teaspoons turns freshly ground pepper

Stew Base

  • 3 pounds chicken pieces bone-in chicken; skinless or skin-on I prefer to use legs & thighs for this recipe.
  • 2 Tablespoons olive oil
  • 1 large onion peeled and thinly sliced root to stem
  • 1 can coconut milk
  • 2 Tablespoons tomato paste ketchup works
  • ½ cup white wine or water
  • ½ ounce fresh ginger grated or minced; about 1½ Tbls
  • ¼ teaspoons freshly ground nutmeg
  • ¼ teaspoons ground cinnamon
  • kosher salt and fresh ground black pepper to taste

Root Vegetables [Use a TOTAL of 3 lbs /1.3kg of any combination of the following.]

  • 1 large sweet potato peeled and cut into 1-inch cubes
  • 2 medium Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 1 large yam peeled and cut into 1-inch cubes
  • 2 medium carrots peeled and cut into 1-inch pieces
  • 1 medium plantain sliced in thick rounds
US Customary - Metric

Instructions

Marinate the Chicken

  • Gather and prep marinade ingredients.
    Buttermilk marinade ingredients.
  • Combine cilantro, garlic, brown sugar, chopped pepper, buttermilk, oil, salt, and pepper in a blender cup.
    Marinade ingredients in blender cup.
  • Process until smooth.
    Marinade blended in blender cup
  • Put the chicken pieces in a large, resealable bag.
    Chicken pieces in resealable bag.
  • Pour marinade over chicken and seal bag.
    Squish everything around thoroughly to coat all chicken pieces.
    Allow to marinate in refrigerator for at least one hour, and up to 24 hours.
    Chciekn marinating in resealable bag.

Make the Stew

  • Preheat oven to 375°. Gather and prep stew ingredients.
    chicken stew ingredients
  • Heat oil in a large Dutch oven over medium-high heat.
    covered dutch oven
  • Use tongs to place chicken pieces in hot oil. Chicken should sizzle and pop immediately. If it doesn't, you need to heat the pan longer.
    chicken frying
  • Brown chicken on two sides, 2-3 minutes on each side.
    Brown chicken in batches; do not not crowd the chicken in the pan.
    Remove browned chicken pieces from Dutch oven and set aside.
    Reserve any marinade left in the bottom of the marinating bag.
    blank
  • Reduce heat to medium.
    Add a little additional olive oil if the pot seems too dry.
    Add the sliced onions to the hot oil in pot.
    sliced onions in pot
  • In Dutch oven, sauté onions until translucent in whatever is left in the bottom after browning chicken.
    sliced onions browned
  • To the onions in the Dutch oven; add coconut milk, tomato paste, white wine, grated ginger, nutmeg, and cinnamon.
    mixing stew sauce
  • Stir and cook for 3-4 minutes more, then remove from heat.
    marinade mixed into sauce
  • Stir reserve marinade into the sauce.
    add reserve mariande
  • Place chicken pieces back in Dutch oven on top of sauce.
    chicken in sauce
  • Put the cubed vegetables on top of the chicken. Cover Dutch oven tightly and place in middle of preheated oven.
    root vegetables in pot
  • Cook for 2 hours at 325°F | 163°C. (See Cooking Times in notes)
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  • Using tongs or a slotted spoon, carefully remove chicken pieces from stew.
    (At this point, the vegetables should all be tender, and the chicken should be nearly falling off the bone.)
    Carefully toss the cooked vegetables in the sauce at the bottom of the Dutch oven.
    caribbean chicken stew
  • Replace the chicken in the stew and serve; alone or over rice. Garnish with fresh cilantro.
    caribbean chicken stew in blue pot, sitting on top of brightly colored potholders

Notes

Cooking Times: (Longer cooking time will result in more tender chicken and richer stew.)
  • 325°F | 163°C -- 2 hours [Preferred]
  • 350°F | 177°C -- 1½ hours
Root Vegetables: Use a total of 3 lbs /1.3 kg of any combo of potatoes, sweet potatoes, yams (orange or red sweet potatoes), carrots, and plantain. 
I strongly suggest using both sweet potatoes and a yam, as they both bring unique properties to the plate. 
For the stew pictured here, I used:
  • 1 large sweet potato
  • 3 medium Yukon Gold potatoes
  • 1 medium yam*
  • 3 medium carrots
Brown Sugar: Use an additional tablespoon of brown sugar if you do not use a yam. 

Nutrition

Serving: 1serving | Calories: 577kcal | Carbohydrates: 49g | Protein: 41g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 121mg | Sodium: 384mg | Potassium: 1554mg | Fiber: 6g | Sugar: 12g | Vitamin A: 9464IU | Vitamin C: 34mg | Calcium: 101mg | Iron: 4mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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

caribbean chicken stew

DID YOU KNOW? If you live in North American, chances are you’ve never eaten a real yam!

True yams are almost impossible to find in North America! In fact, if you are an American, it’s very likely that you have never eaten a real yam! Real yams originated in and are now mostly commercially grown in Africa. The two top-producing sweet potato states in the nation are North Carolina and California. 

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If you’re looking for a light, easy side with a little Caribbean flare to serve alongside this incredibly tasty chicken stew, be sure to try out our Caribbean Mango Salad! (Find more delicious side dish recipes here!) 

caribbean chicken stew in blue pot, sitting on top of brightly colored potholders

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caribbean chicken stew

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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!

Filed Under: Dairy-free, Gluten-free, Main Dishes, Recipes, Soup, Chowder & Stew Tagged With: carrots, chicken, ginger, sweet potatoes, vegetables

Kale & Carrot Salad {New Seasons Copycat}

June 15 By Renée 8 Comments

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons’ popular Kale & Carrot Salad.

kale carrot salad plated

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

Sometime around 2010, kale went from being an ornamental green most often found tucked between crocks of veggies on an open salad bar to being the It vegetable of the Twenty-tens. All of a sudden, you could find kale everywhere, in everything.

In the heat of this kale-fueled moment in culinary history, one of our daughters brought home a huge bag of kale and used a couple handfuls of it to made kale chips, because they were so popular and (theoretically) so good for you. 

She baked them up, and she really wanted to like them. We all did. But no. NO. I know that this may bring the wrath of the Vegan/Paleo/Clean Eating communities, but I just cannot endorse kale as a Chip. Not then, not today, not ever. It’s a personal choice; and my personal choice is No. 

That said, we now had a big bag of kale and needed to figure out something to do with it – and I knew exactly what that something was.

kale carrot salad hero 2

Our local New Seasons stocks this tasty, sunflower-studded Kale & Carrot Salad in the Grab-n-Go case. On more than one occasion, I have paid ten-fold for what basically amounts to a handful of kale; just to enjoy the sweet umami flavors and satisfying crunch of this salad. With a stockpile of kale staring me down, I decided that it was high time I figured out how to make it at home.

New Seasons shares a recipe for Kale & Carrot Salad on their website; however, when we tried it, we all agreed it didn’t taste like the salad at our local store. Maybe the cooks at our local store doctor the company recipe a little, or use an earlier version: who knows? Anyway, I ended up making a few small but important adjustments to the ingredient list. 

carrots sunflower seeds kale

The biggest change I made to the original recipe, however, wasn’t so much related to the What as the How. I added one small but vital step to the process: I blanch the kale first. As far as I’m concerned, when it comes to kale salads, blanching makes all the difference! (Broccoli salads, too.)

Wavy Line

What does it mean to Blanch Vegetables?

Blanching is the quick, simple food prep technique in which food (most often vegetables of some kind) are flash cooked in boiling water, and then immediately plunged into an ice bath to stop the cooking process. 

Depending on the food being blanched, the technique may be used for different reasons: to soften vegetables, to relax fibers, to make peeling easier, or to brighten the color. Blanching times differ depending on the recipe, but usually fall between 30 seconds and 2 minutes. 

blanching kale

In the case of kale, a 1-minute blanching helps soften the tough fibers and makes it easier to chew. It also makes the natural kale flavor more accessible, thus making it more far more palatable. 

Our Kale & Carrot Salad copycat recipe comes darn close to the original, and it got rave reviews from both Mr. B and Gramma Edith [RIP], so it’s a keeper!  Enjoy! 

Post Updated June 15, 2020 (Originally published January 22, 2015)
kale carrot salad plated
5 from 2 votes

Kale & Carrot Salad

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons' popular Kale & Carrot Salad.
Prep Time20 mins
Total Time20 mins
Print Recipe Pin Recipe
Course: Salad
Keyword: carrots, ginger
Servings: 4 large servings
Calories: 224kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Colander
  • Large Stock Pot
  • Sharp Knife

Ingredients

  • 3/4 lb fresh kale
  • 2 large carrots peeled and coarsely grated
  • 1/2 cup raw sunflower seeds
  • 2 tablespoons tamari or light soy sauce
  • 2 tablespoons seasoned rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 teaspoon fresh ginger minced (I usually add a little more.)
  • ½ teaspoon ground cumin scant
  • ¼ teaspoon cayenne scant, or ½ t. Sriracha
  • 2-3 cloves garlic minced
US Customary - Metric

Instructions

  • Gather and prep all ingredients.
    kale carrot salad ingredients prepped
  • Using a sharp knife, remove tough center stems from kale. This is easier to do if you fold the leaves in half first.
    kale with pairing knife
  • Discard stems.
    kale stems leaves separated
  • Bring a large pot of water to a boil over high medium-heat.
    water in pot
  • While the pot is coming to a boil, fill a large mixing bowl halfway with ice. Add water up to the ice line.
    ice in yellow bowl
  • Put the cleaned kale into the boiling water for 1 minute. (Use a timer. You want the kale to relax, but you don't want it to become limp.)
    kale in boiling water
  • Drain kale in colander.
    kale in colander
  • Immediately plunge kale into prepared ice-water bath.
    Drain kale in colander again. Squeeze kale to remove excess water.
    kale in ice bath
  • Drain kale in colander again. Squeeze kale to remove excess water.
    kale squeezed dry
  • While the kale is still in a kind of wet wad, take a large kitchen knife and slice it into small, thin pieces.
    chopping kale
  • Put cut kale into a bowl and separate the pieces using your fingers.
    kale in glass bowl
  • Add grated carrots and sunflower seeds.
    carrots sunflower seeds kale
  • In a small bowl, combine remaining ingredients and stir vigorously to combine.
    kale salad dressing mixed
  • Immediately pour dressing mixture over kale mixture.
    pour salad dressing
  • Toss thoroughly to combine.
    toss kale carrot salad
  • Serve immediately or refrigerate.
    kale salad dry ingredients mixed

Notes

May be refrigerated for up to one week.

Nutrition

Serving: 1serving | Calories: 224kcal | Carbohydrates: 15g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Sodium: 559mg | Potassium: 642mg | Fiber: 2g | Sugar: 2g | Vitamin A: 13592IU | Vitamin C: 105mg | Calcium: 153mg | Iron: 3mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

This Kale & Carrot Salad travels well, making it perfect for a barbecue or picnic! Check out our Southern Barbecue Recipes for lots of great ideas! (It’s a vegan recipe, too, so everyone can enjoy it!

kale carrot salad hero 2

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Kale & Carrot Salad {New Seasons Copycat}   Kale & Carrot Salad {New Seasons Copycat}   

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