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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Grilled Honey Glazed Salmon {with Ginger & Orange}

May 21 By Renée 10 Comments

Fresh ginger and orange make the natural salmon flavor shine in this amazing Honey Glazed Grilled Salmon. Easy enough for a weeknight dinner; fancy enough for a celebration! 

Honey Glazed Salmon with Ginger & Orange

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

You just can’t beat the taste of freshly grilled salmon! We eat it regularly at our house, and this amazing grilled Honey Glazed Salmon, marinated with fresh ginger and orange, is one of our all-time favorite salmon recipes.

Honey Glazed Salmon ingredients

We like to serve this Grilled Honey Glazed Salmon with a fresh green salad and a light side. Pair it with our Carrot-Ginger Dressing and Cranberry-Orange Couscous for perfect a combination! 

Honey Glazed Salmon with Ginger & Orange 1

The prep for this Honey Glazed Salmon is super easy! Just mix up the marinade and let your salmon fillet soak in it for at least an hour (and up to 24), then throw it on the grill. If you prep the night before, you can have an elegant meal on the table in just 20 minutes! 

Honey Orange Ginger Marinade

Tips for Buying Salmon

  • Fresh salmon should be firm, and have a deep “salmon” color.
  • Salmon meat should have a slight sheen and appear somewhat translucent. It should spring back when touched.
  • Cuts should be smooth, without obvious gaps. (Gaps and separations in the muscle fibers are a sign of old fish.)
  • Packages should be airtight, with no visible liquid.
  • Salmon’s fish odor should be mild, fresh, and pleasant. If it smells “fishy,” keep looking.
  • Whenever possible, choose wild caught salmon over farmed salmon. The health benefits of wild-caught salmon are well-documented. 

Salmon in Honey Orange Ginger Marinade

Grill Tips for Perfect Honey Glazed Salmon

  • Keep salmon refrigerated until ready to cook.
  • Keep salmon skin intact while grilling. The skin will help it stay together and keep the salmon meat from curling on the grill.
  • Grill fish 3-5 inches from heat, 4-6 minutes per ½ thickness. 
  • If you must turn your salmon while grilling, do so only once. (Fillets under 3/4-inch do not need to be flipped on a closed barbecue.) 
  • Place salmon fillets on a barbecue grill mat for easier, cleaner grilling.

Honey Glazed Salmon with Ginger & Orange

 
Honey Glazed Salmon with Ginger & Orange
5 from 5 votes

Honey Glazed Grilled Salmon with Ginger & Orange

Fresh ginger and orange make the natural salmon flavor shine in this amazing Honey Glazed Grilled Salmon. Easy enough for a weeknight dinner; fancy enough for a celebration! 
Prep Time1 hr
Cook Time10 mins
Resting Time10 mins
Total Time1 hr 20 mins
Print Recipe Pin Recipe
Course: Main Dish
Cuisine: American, Pacific Northwest
Keyword: garlic, ginger, honey, orange, salmon
Servings: 4 people
Calories: 334kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Reusable Barbecue Grill Mat
  • (OR Large Stovetop Grill)
  • Microplane

Ingredients

  • 1½ pound salmon fillet About ¾-1" inch thick

Honey Orange Ginger Marinade

  • ¾ ounce fresh ginger peeled & chopped
  • 2-3 cloves garlic minced
  • ⅓ cup light soy sauce or tamari
  • ⅓ cup orange juice freshly squeezed if possible
  • ¼ cup honey
  • 1 green onion finely chopped
US Customary - Metric

Instructions

  • Gather and prep marinade ingredients.
    Honey Glazed Salmon ingredients
  • In a medium bowl, whisk together chopped fresh ginger, minced garlic, soy sauce, orange juice, honey, and chopped green onion.
    Honey Orange Ginger Marinade
  • Lay salmon fillet in large dish or tray.
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  • Pour Honey-Ginger Orange marinade over salmon.
    Salmon in Honey Orange Ginger Marinade
  • Turn salmon over so skin side is facing up and exposed meat is immersed in marinade.
    Salmon in Honey Orange Ginger Marinade
  • Cover, refrigerate, and allow to marinate at least 1 hour, and up to 24 hours.
    Salmon in Honey Orange Ginger Marinade
  • When you are ready to cook the salmon, preheat barbecue (or stovetop grill) to medium.
    Remove the salmon from marinade and place the salmon on the grill mat. Reserve leftover marinade.
    Cover the barbecue and allow to cook for 4-6 minutes per ½-inch of thickness, or until the internal temperature reaches 125°F [52°C].
    If you are using a grill mat, you should not need to flip the salmon unless it thicker than the suggested 3/4-inch.
    NOTE: If you are using a stovetop grill, you will need to flip the salmon halfway through.
    Grilled Salmon on grilling mat
  • Remove salmon from grill and allow to rest for 10 minutes before serving.
    Grilled Salmon on grilling mat
  • While salmon is resting, strain leftover marinade into a small skillet. Bring marinade to a boil in over medium-high heat.
    Reduce liquid by about half, and remove from heat.
    I like to throw a tablespoon of butter into the sauce at this point, but it's not required.
    Marinade Reduction
  • Serve salmon on a bed of fresh greens and top with marinade reduction.
    Honey Glazed Salmon with Ginger & Orange

Notes

We usually choose to cook the whole salmon fillet together for the sake of presentation, but you can also cut it up into single serving portions prior to cooking for easier serving. 

Nutrition

Serving: 1serving | Calories: 334kcal | Carbohydrates: 22g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1157mg | Potassium: 949mg | Fiber: 1g | Sugar: 20g | Vitamin A: 139IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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

Properly cooked salmon will look a couple of shades lighter, and will flake easily. The USDA recommends a minimum internal temperature of 145°F [62.7°C] for cooked salmon, which should be measured at the thickest part of the fillet.

It is important to note, however, that salmon continues to cook after it is removed from the heat. For this reason, we usually use an instant-read thermometer to check for doneness, and aim to remove salmon from the grill  when it reaches an internal temperature of 125°F [52°C]. We then cover it and allow it to rest for 10 minutes or so before serving. 

Honey Glazed Salmon on a plate

Why use a Grill Mat?

(A grill mat is not required to make this recipe, but if you use one, you will find that the process is a whole lot easier.)

If you’ve never used a barbecue grill mat, you need to give it a try! Grill mats make grilling fragile things (like fish) a snap, and smaller items won’t fall through the grate. The first time we used one, I was honestly amazed at how well it worked, without losing any of that great grill appeal we all love.

Grilled Salmon on grilling mat

Salmon Safety

  • Raw salmon should be stored in the coldest part of your refrigerator, for up to 2 days.
  • Serve cooked salmon immediately. Any leftovers should be refrigerated within 1 hour.
  • Leftovers should be eaten within 2 days.

Honey Glazed Salmon with Ginger & Orange

If you love fresh fish, be sure to check out our recipes for Spicy Pan-fried Rockfish, Grilled Halibut over Greens, Korean-style Pan-Fried Fish {Saengsun Jun}, and Pan-Seared Sturgeon!

Wavy Line

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

Honey Glazed Grilled Salmon {with Ginger & Orange}

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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!

Salmon Recipes from GHW

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Smoked Salmon Eggs Benedict

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Smoked Salmon Chowder 

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Smoked Salmon Pastry Cups

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Smoked Salmon Crustless Quiche

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Hawaiian "Lomi Lomi" Salmon

Filed Under: Dairy-free, Main Dishes, Pescatarian, Recipes Tagged With: fish, ginger, grilling, honey, oranges, salmon

Apocalypse Salad { aka Pineapple Wheat Berry Salad }

January 28 By Renée 12 Comments

Chewy, nutty wheat berries mix with creamy pineapple fluff to make a this delicious Pineapple Wheat Berry Salad. Keep it simple, or add one (or more) of the optional mix-ins. Easy to make and freezer-friendly, it’s perfect for potlucks too! 

Pineapple Wheat Berry Salad

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

A little over twenty years ago, everyone’s cousin was losing their mind over an impeding world-wide “Y2K” tech meltdown. As far as I’m concerned, this wheat berry salad recipe is the only good thing to come out of the whole brouhaha. 

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

The Millennium Bug, tech experts explained, was a line of faulty code that would cause problems when dealing with dates beyond December 31, 1999. The Y2K glitch had the potential to disrupt anything on the planet with a computer chip, from garage door openers to airplane guidance systems. 

Doomsdayers shouted from street corners, warning how life as we know was to end at the stroke of midnight on New Years Eve 1999. Even mainstream, moderate media offered public warnings about potential utility and power failures, disruption in ground transportation, and concerns over air travel safety.

The Y2K prophets of doom who envisage global blackouts, world economic recession and planes falling out of the sky may be substantially wide of the mark but even the most sanguine commentators are advising caution when it comes to transport, particularly airline transport.
– The Irish Times, Jan. 22, 1999

During this insanity, all sorts of emergency preparedness events and products popped up around the country; and while there is nothing wrong with being prepared for emergencies, the hysteria surrounding Y2K reached epic proportions.

Preparedness conferences, disaster prep classes, and doomsday survival guides proliferated. Costco sold enormous buckets of freeze-dried foods to stock the shelves of underground bunkers. Television programming, movies, unsettling commercials, and even a Y2K themed Simpsons episode fanned the flames. 

As it turned out, midnight on New Year’s Eve 1999 came and went, and we passed into the new millennium* unceremoniously. Almost disappointingly so.

[*Officially, the new millennium began at zero hour, Greenwich Mean Time, on January 1, 2001 (not 2000) according to rules adopted at an international conference held in October 1884. But we can save that discussion for another time.]

Midnight December 31, 1999 came and went, and NOTHING happened. No Thing. Lights stayed on. Water continued to flow. Planes did not fall from the sky. Mutant robot kitchen appliances did not rise up. The world did not plunge into darkness or financial chaos. 

For me, the only truly good thing to come from all the Y2K fuss was this amazing Pineapple Wheat Berry Salad recipe.

Pineapple Wheat Berry Salad

In the fall of 1999, my husband and I attended a preparedness conference; one primarily focused on long-term food storage and natural disaster planning. We went mostly on a lark, but I have to admit; it was an interesting experience. We were avid campers, and it was fun to see the staggering number of solar ovens and other next-level camping gadgets and gizmos.

Over the course of a few hours, we must have sampled at least a hundred different “food storage-friendly” products. Just when I thought I couldn’t look at even one more dehydrated chili sample, we were greeted by a Montana hard red wheat vendor who offered us each a little paper cup full of a creamy, sweet wheat berry salad. Not a freeze-dried lentil in sight! It was heaven! 

We walked out of the conference with two things: a fancy new grain mill and a recipe for wheat berry salad printed on a small slip of paper. 

Admittedly, this tasty little concoction has more processed foods on its Ingredient List than I usually like to use, but the end of the world only comes around once, so there you are. 

Hence, I give you Apocalypse Salad.

Pineapple Wheat Berry Salad

Keep it simple, or make things interesting with one or more tasty mix-ins.

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Perfect for Potlucks!

Apocalypse Salad (aka Pineapple Wheat Berry Salad) makes an excellent potluck dish! The recipe makes a large amount and can be made well ahead of time. It lasts for over a week in the fridge, and you can even freeze it! 

"Apocalypse Salad" - Pineapple Wheat Berry Salad {w/ optional Mix-ins}
5 from 4 votes

Pineapple Wheat Berry Salad {With Optional Mix-ins}

Chewy, nutty wheat berries mix with creamy pineapple fluff to make a this delicious Pineapple Wheat Berry Salad. Keep it simple, or add one (or more) of the optional mix-ins. Easy to make and freezer-friendly, it's perfect for potlucks, too! 
Print Recipe Pin Recipe
Course: Dessert, Salad, Side Dish
Cuisine: American
Keyword: pineapple, wheat berries
Servings: 24 servings
Calories: 115kcal
Author: Renée ♥ The Good Hearted Woman

Ingredients

  • 1 ½ cups whole wheat berries uncooked
  • 8 ounces cream cheese softened
  • 1 - 20 oz can crushed pineapple undrained
  • 1 - 3.4 oz package instant vanilla pudding dry
  • 1 - 8 oz tub Frozen Whipped Topping defrosted

Mix-in Ideas [TOTALLY OPTIONAL]

  • maraschino cherries drained and sliced
  • mini marshmallows
  • pepitos
  • chocolate chips
  • coconut
  • pineapple tidbits

Instructions

How to Cook Wheat Berries

  • OPTIONAL: Toast the wheat berries first.
    Toasting enhances the nutty flavor of the wheat berries.
    Preheat the oven to 375°F.  Spread the wheat berries evenly on a baking sheet and toast in the oven for about 10 minutes, or until lightly browned and aromatic.
    Hard Red Wheat on cutting board
  • OPTIONAL: Soak wheat berries overnight.
    Soaking shortens the cooking time, but is not critical to cooking.
    Place 1 ½ cups of wheat berries in a medium bowl. Cover with enough boiling water so that there is about an inch of water above the wheat berries. Soak overnight.
  • Three Ways to Cook Wheat Berries
    Wheat berries are done when they are tender and chewy. Test for doneness as you cook them.
    NOTE: The cooking times for wheat berries in this recipe are based on cooking hard red winter wheat berries. The specific kind of wheat berry you buy, as well as product age, will influence the cooking time. 
    [1] Slow Cooker Method (This is my preferred method.)
    Put presoaked wheat berries in slow cooker and add enough water so that it comes to at least one inch above the wheat berries. Cook on LOW for 4-5 hours, or until chewy and tender.
    When done, drain excess liquid. Set aside.
    [2] Instant Pot Method:
    Combine 1 1/2 cups wheat berries, 4½ cups water, and a pinch of salt in the Instant Pot.
    Secure the lid and seal the valve. Set the manual timer for 35 minutes.
    When done, do quick release by moving the valve to vent the steam. Let all the steam release.
    Drain excess liquid. Set aside.
    [3] Stovetop Method:
    In a medium saucepan, combine presoaked wheat berries, a pinch of salt, and enough water so that there is at least 1 inch of water on top of the wheat berries.
    Bring to a boil.
    Cover and reduce heat to medium; cook until tender, 35 to 45 minutes. Remove pan from heat; let steam, covered, 15 minutes.
    Test for doneness. Wheat berries should be tender yet chewy. (If they aren't done, just return them to the heat for a little while.)
    When done, drain excess liquid.
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Pineapple Wheat Berry Salad

  • In a large bowl, use a hand mixer to thoroughly combine pineapple and cream cheese. It does not need to be perfectly creamy; however, any remaining chunks of cream cheese in the mixture should be about the consistency of cottage cheese.
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  • Sprinkle dry vanilla pudding mix over pineapple-cream cheese mixture and stir until smooth. (It will be the consistency of thick school paste.)
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  • Fold in whipped topping.
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  • Stir in cooked wheat berries, mixing until until evenly coated.
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  • Fold in any optional mix-ins.
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  • Serve cold.

Notes

Cooking Wheat Berries: The cooking time for wheat berries in this recipe is based on cooking hard red winter wheat berries. The specific kind of wheat berry you buy, as well as how old it is, will influence the cooking time. 
Nutrition estimates do not include mix-ins. 
Pineapple Wheat Berry Salad will stay good in the refrigerator for over a week. It can also be frozen. 

Nutrition

Serving: 1serving | Calories: 115kcal | Carbohydrates: 14.1g | Protein: 1.2g | Fat: 6.4g | Saturated Fat: 5.1g | Cholesterol: 10mg | Sodium: 90mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 8.7g | Calcium: 10mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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Adding Mix-ins to Pineapple Wheat Berry Salad [OPTIONAL]

As if it weren’t already delicious enough, if you want to add some additional texture and flavor to your wheat berry salad, you can stir in a cup or so of any one (or more) of these tasty mix-ins.  

Pineapple Wheat Berry Salad

OPTIONAL: Use any one or a combination of the following mix-ins, or come up with your own idea! 

1 CUP TOTAL per batch of Wheat Berry Salad*

  • maraschino cherries (drained and sliced) 
  • grated coconut
  • chocolate chips
  • toasted walnuts, pecans, or almonds
  • pepitos
  • mini marshmallows

*Obviously, you can add as much of any mix-in as you want. This amount is offered only as a guideline, based on personal preferences. 

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Interested in learning more about cooking with wheat berries? 

Hard Red Wheat on cutting board

 

Wavy Line

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

Pineapple Wheat Berry Salad   Pineapple Wheat Berry Salad

Pineapple Wheat Berry Salad

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

Potluck Recipes & Ideas from GHW

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Potluck-Worthy Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce

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

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The Naked Colonel's Original Recipe Fried Chicken {KFC-Style Skinless Copycat Recipe}

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Favorite Layered Taco Salad {Vintage Recipe Redux}

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Citrus Pasta Salad with Grapes & Red Walnuts

Filed Under: Pescatarian, Recipes, Salads, Side Dishes, Sweets, Vegetarian Tagged With: potluck, Sweet Somethings

Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

January 5 By Renée 17 Comments

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

Smoked Salmon Chowder in blue bowl

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

Smoked Salmon Chowder in blue bowl

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

Ingredient Notes: What You Need to Know

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

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

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

1. Hot Smoked Salmon [The Star!]

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

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

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

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

2. Leeks

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

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

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

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

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

Cream, flaked salmon, and tarragon added to chowder base

4. Fresh Tarragon

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

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

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

5. Grated Carrots

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

6. Heavy Cream vs. Everything Else 

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

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

Wavy Line

Chowder in blue bowl

Smoked Salmon Chowder in blue bowl
5 from 6 votes

Creamy Smoked Salmon Chowder

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

Equipment

  • 10-inch Enameled Cast Iron Dutch Oven

Ingredients

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

Instructions

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

Nutrition

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

Chowder in blue bowl

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

Wavy Line

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

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

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

Hot Smoked Salmon

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

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

Smoked Salmon

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

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

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

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

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

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

Chowder in blue bowl

Wavy LineWhere to Get the Best Smoked Salmon Ever!

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

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

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

Hot Smoked Salmon

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

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

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

(541) 614-4296

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

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Chowder in blue bowl

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

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

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

Smoked Salmon Recipes from GHW

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Smoked Salmon Pastry Cups {Appetizer}

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

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Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

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

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Elegantly Easy: Smoked Salmon Eggs Benedict

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

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Smoked Salmon Crustless Quiche

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

Filed Under: Gluten-free, Pescatarian, Soup, Chowder & Stew Tagged With: chowder, fish, salmon

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

January 2 By Renée 29 Comments

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

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

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

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

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

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

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

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

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

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How to Make a Buddha Bowl

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

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

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

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

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

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

Vegetarian & Vegan Buddha Bowls

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

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Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing

Photo Credit: heatherchristo.com
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Sweet Potato Quinoa Bowl w/ Cashew Curry Sauce

Photo Credit: www.veggieinspired.com
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Crispy Tofu Bowls {& Garlicky Lemon Yogurt Sauce}

Photo Credit: girlheartfood.com
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Brown Rice Veggie Bowl - Eat Thrive Glow

Photo Credit: www.eatthriveglow.com

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Buddha Bowl Recipe with Peanut Butter Coconut Dressing

Photo Credit: theforkedspoon.com
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Asian-Style Farro Buddha Bowl with Crispy Baked Tofu

Photo Credit: jessicalevinson.com
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Masala Chana Chaat - a classic Indian street food recipe for vegetarians

Photo Credit: www.greedygourmet.com
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Sweet Potato Buddha Bowls in 30 Minutes

Photo Credit: umamigirl.com
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Sweet Potato Vegan Buddha Bowl

Photo Credit: littlesunnykitchen.com
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Vegan Buddha Bowl with Tempeh and Quinoa

Photo Credit: www.bucketlisttummy.com
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Turmeric Chickpea Buddha Bowl: Eat ALL the Superfoods!

Photo Credit: thekitchengirl.com
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Vegan Buddha Bowl With Sweet Potatoes, Chickpeas, Spinach and Brown Rice

Photo Credit: www.melaniecooks.com
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Buddha Bowl - A Balanced And Easy Meal

Photo Credit: claudiacanu.com
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Chili Lime Chickpea Buddha Bowl - This Healthy Kitchen

Photo Credit: thishealthykitchen.com
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Teriyaki Tofu Bowl with Cauliflower Rice

Photo Credit: www.jessicagavin.com
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Sweet Potato & Black Bean Quinoa Salad

Photo Credit: www.simplyquinoa.com
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Grain Free Cauliflower Rice Buddha Bowl

Photo Credit: www.tastingpage.com
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Hippie Macro Glow Bowl

Photo Credit: www.theglowingfridge.com
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The Vegan Buddha Bowl | Well and Full

Photo Credit: wellandfull.com
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Healthy Thai Coconut Quinoa Bowl

Photo Credit: gethealthyu.com
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Harvest Black Rice Salad Recipe

Photo Credit: www.foodfaithfitness.com
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Grain Bowls with Smoky Tofu and Creamy Pumpkin Seed Sauce Recipe

Photo Credit: yummybeet.com
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Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce

Photo Credit: pinchofyum.com
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Thai Buddha Bowl with Peanut Sauce VIDEO » LeelaLicious

Photo Credit: leelalicious.com
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Dragon Bowls with Easy Vegan Option - Black Food Bloggers Club by The Blenderist

Photo Credit: theblenderist.com
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Spring Harvest Bowls with a Dill Shallot Vinaigrette

Photo Credit: withfoodandlove.com
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Moroccan Quinoa Salad

Photo Credit: greenkitchenstories.com
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The Ultimate Winter Bliss Bowls

Photo Credit: pinchofyum.com
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Shaved Purple Asparagus & Asian Vegetable Soba Noodles

Photo Credit: strengthandsunshine.com
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Goddess Bowl

Photo Credit: sewfrenchembroidery.blogspot.com
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Soba Noodle Bowl Recipe with Vegetables & Peanut Sauce

Photo Credit: www.cookincanuck.com
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Bangkok Coconut Curry Noodle Bowls

Photo Credit: pinchofyum.com

Seafood, Chicken & Other Meaty-type Power Bowls

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

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California Chicken, Veggie, Avocado & Rice Bowls

Photo Credit: www.halfbakedharvest.com
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Sesame Crusted Tuna Buddha Bowls

Photo Credit: www.coupleinthekitchen.com
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Japanese Farm Style Teriyaki Bowl

Photo Credit: www.feastingathome.com
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Crab Cake Buddha Bowl

Photo Credit: www.karenskitchenstories.com
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Summer Detox Chicken Buddha Bowl

Photo Credit: gypsyplate.com
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Grilled BBQ Chicken Quinoa Bowls

Photo Credit: thecompletesavorist.com
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Southwestern Buddha Bowls

Photo Credit: www.simplysissom.com
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Fiesta Chicken + Cilantro Lime Rice Fajita Bowl with Avocado Chipotle Crema.

Photo Credit: www.halfbakedharvest.com

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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!

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

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

Filed Under: 30-Minute Meals, Dairy-free, Gluten-free, Main Dishes, Pescatarian, Recipes, Salads, Vegan, Vegetarian

Frittata Master Recipe (Plus 60+ Amazing Frittata Recipes)

February 13 By Renée 20 Comments

Everything you need to make a perfect frittata: a super-easy Frittata Master Recipe that you can use to transform leftovers into something new and delicious, plus a collection of 60+ frittata recipes to get your creative juices flowing.

Frittata Master Recipe (Plus 60+ Amazing Frittata Recipes) | The Good Hearted Woman

Frittata = Skillet Omelet = Crustless Quiche = Egg Pizza

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

You know those days when you just cannot for the life of you come up with one more meal? The times when you just want someone to tell you what to make for dinner (or better yet, make it for you!)? The nights when you think, please just let me throw something in a pan and let it come out delicious with little to no effort on my part?

A frittata may be just what you’re craving. 

Frittata Master Recipe (Plus 60+ Amazing Frittata Recipes) | The Good Hearted Woman

Basically a big, oven-finished skillet omelet filled with all sorts veggies and proteins, frittatas are one of the easiest, most budget-friendly meals you can make. 

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MASTER FRITTATA RECIPE

Frittata Master Recipe (Plus 60+ Amazing Frittata Recipes) | The Good Hearted Woman

CLICK IMAGE above for a printable PDF that you can magnet to the fridge!

Frittata Master Recipe (Plus 60+ Amazing Frittata Recipes) | The Good Hearted Woman

How to Make a Perfect Frittata – Infinite Possibilities

When you decide to make a frittata, half the struggle is figuring out what to put into it. More often than not, I use leftovers: frittatas are a great way to use up all those bits and bowls that are waiting for you in the back of the fridge. 

You will find our list of Frittata Filling Ideas just below the Frittata Master Recipe, and our roundup of 60+ frittata recipes after that.

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5 from 13 votes

Frittata Master Recipe

Frittata Master Recipe for creating infinite frittata possibilities in six easy steps. 
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Breakfast, Brunch, Main Course
Keyword: eggs, frittata
Servings: 6
Calories: 268kcal
Author: Renée | The Good Hearted Woman

Ingredients

Basic Frittata Ingredients

  • 6-8 eggs
  • 1/2 cup milk
  • 2 cups cooked vegetables give or take
  • 1 cup cooked protein [optional] give or take; optional
  • 1 1/2 cups grated cheese
  • Herbs spices, seasonings as desired
US Customary - Metric

Instructions

  • Preheat oven to 375°F | 190°C.
    I sometimes turn the oven up to 400° for a shorter cook time.
  • In a large, oven-safe skillet, sauté vegetables and protein in olive oil over medium heat until soft.
    I use a 10- or 12-inch cast iron skillet, depending on how big a crowd I’m feeding.
    You want between 2 and 3 cups of cooked veggies and protein when everything is done.
  • In a medium bowl, whisk together 6 eggs & ½ milk. Stir in herbs and spices.
    I sometimes use 1 or 2 more eggs, especially when using a 12-inch skillet.
  • Pour eggs evenly over skillet mixture.
    The egg mixture should just barely reach the top of the veggie mix in skillet.
    Once you pour in the egg mixture, stir it in a little so that it settles in and around the ingredients in the pan. The egg mixture should just barely reach the top of the veggie mix in skillet. If it looks like there aren’t enough eggs, go ahead and whisk up another and pour it in. Don’t go crazy though – remember, the egg mixture will raise up quite a bit while baking.
    Sprinkle cheese over top and shake the pan once to settle everything together.
  • Cook mixture over medium-low heat without stirring for 3 minutes.
    I usually poke things around a bit during this step. The basic idea here is that you don't want to stir it and have all that grated cheese settle to the bottom.
  • Transfer oven and bake about 30 to 35 minutes, or until a knife inserted in the middle comes out clean.
    If possible, allow to set for 10-15 minutes before cutting. 

Notes

SKILLET: For best results, use a 10- to 12-inch cast iron or other heavy, oven-safe skillet.
COOK TIMES: 
Cooking time for frittatas is very flexible, because it is so dependent upon the ingredients used and the density of the frittata. I’ve made frittatas that were done in 20 minutes, and others that took almost an hour to cook.
To test for doneness, insert a knife in the center of frittata – it should come out clean.• If possible, allow the freshly baked frittata to set for 10-15 minutes before cutting.

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 10g | Protein: 19g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 210mg | Sodium: 288mg | Potassium: 279mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3661IU | Vitamin C: 7mg | Calcium: 269mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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Frittata Filling Ideas & Inspiration 

Pick one item from each list, and make your own perfect frittata!

Vegetables [~ 4 cups raw, or 2 cups cooked]

* Butternut squash
* Broccoli
* Cauliflower
* Carrots
* Cherry tomatoes
* Green onion
* Kale
* Leeks
* Onion
* Peppers
* Scallions
* Spinach
* Tomatoes
* Yellow Squash
* Zucchini

Cooked Proteins [~ 1 cup cooked; optional]

* Bacon
* Carnitas
* Chicken
* Chorizo
* Falafel
* Ground beef
* Ham
* Italian Sausage
* Salmon
* Smoked Salmon
* Taco meat
* Turkey

Cheese [~ 1 – 1 ½ cups grated]

* Bleu Cheese
* Cheddar
* Cottage cheese
* Feta
* Gorganzola
* Gouda
* Gruyere
* Jarlsberg
* Jack
* Parmesan
* Pepper jack
* Swiss

Frittata Master Recipe (Plus 60+ Amazing Frittata Recipes) | The Good Hearted Woman

Herbs & Spices [~ 1/4 – 1/2 cups fresh, 2-3 teaspoons dried]

* Cilantro
* Garlic
* Garlic salt
* Mint
* Onion flakes
* Onion powder
* Parsley
* Red Pepper Flakes go easy!
* Sun-dried Tomatoes
* Taco seasoning
* Thyme

NOTE: If you like our printable Frittata graphic, be sure to check out our How to Make a Buddha Bowl.

60+ Amazing Frittata Recipes

Need some Frittata inspiration? Check out this list of 70+ Frittata Recipes, then grab your skillet and have some fun! 

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Bacon Apple & Gorgonzola Frittata

Photo Credit: tastefulventure.com
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Bacon & Brie Frittata

Photo Credit: buildingourstory.com
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Bacon & Potato Frittata

Photo Credit: www.christinascucina.com
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Bacon Lobster Omelette

Photo Credit: www.carolinescooking.com
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Bacon Spinach Tomato Ricotta Frittata

Photo Credit: beautyandthefoodie.com
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Breakfast Frittata Recipe with Bacon Tomato & Cheddar

Photo Credit: www.homemadefoodjunkie.com
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BLT Frittata with Ramen Noodles

Photo Credit: soupaddict.com
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Broccoli & Salami Frittata

Photo Credit: globalkitchentravels.com
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Broccolini Cheddar Bacon Frittata

Photo Credit: umamigirl.com
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Caramelized Onion Frittata

Photo Credit: www.urbanfoodiekitchen.com
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Cheesy Ham & Asparagus Frittata

Photo Credit: www.cookingwithcarlee.com
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Chorizo Frittata

Photo Credit: latinamommeals.com
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Smoked Salmon Frittata

Photo Credit: www.supergoldenbakes.com
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Fully-Loaded Breakfast Frittata

Photo Credit: www.supergoldenbakes.com
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5 Ingredient Cheeseburger Frittata (Keto Friendly!)

Photo Credit: www.snackinginsneakers.com
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Vegetarian Frittata with Corn and Tomatoes

Photo Credit: www.heynutritionlady.com
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Hearty Southwestern Frittata with Potato and Beef

Photo Credit: www.mysequinedlife.com
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Bacon Cheeseburger Frittata (Low Carb)

Photo Credit: mylifecookbook.com
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Pepperoni Pizza Frittata (Low Carb)

Photo Credit: mylifecookbook.com
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Meat Lovers Frittata with Salsa Verde

Photo Credit: muybuenocookbook.com
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Mexican Frittata Recipe

Photo Credit: realfoodrealdeals.com
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Mexican Pasta Frittata

Photo Credit: blog.memeinge.com
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Potato and Chorizo Frittata

Photo Credit: muybuenocookbook.com
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Salmon, Pea & Horseradish Frittata

Photo Credit: pointedkitchen.com
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Sausage, Pepper & Onion Frittata

Photo Credit: www.mashupmom.com
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Skillet Sausage, Egg & Cheese Grits Breakfast Bake

Photo Credit: peasandcrayons.com
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Smoked Salmon Frittata II

Photo Credit: www.allergyfreealaska.com
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Smoked Salmon Crustless Quiche

Photo Credit: thegoodheartedwoman.com
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Easy Spinach Artichoke Cottage Cheese Frittata

Photo Credit: www.rhubarbarians.com
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Spring Frittata with Seeded Avocado

Photo Credit: www.cookwithmedarling.com
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Sausage, Mushroom & Cheddar Frittata

Photo Credit: chefrhadia.com
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Sweet Potato Salmon Frittata

Photo Credit: www.thefoodblog.net
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Turkey Sausage & Spinach Frittata

Photo Credit: dudethatcookz.com
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Vietnamese Frittata with Ground Pork, Onion & Basil

Photo Credit: delightfulplate.com
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Baked frittata with Spinach & Feta

Photo Credit: theclevermeal.com
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Baked Mushroom Leek Frittata

Photo Credit: jessicalevinson.com
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Bitter Melon Egg Frittata

Photo Credit: dailycookingquest.com
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Black Bean, Tomato & Spinach Frittata

Photo Credit: www.mashupmom.com
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Broccoli, Spinach & Artichoke Frittata

Photo Credit: theforkedspoon.com
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Broccoli Rabe & Smoked Mozzarella Frittata

Photo Credit: www.justalittlebitofbacon.com
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Courgette & Sundried Tomato Frittata

Photo Credit: neilshealthymeals.com
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Spring Crustless Asparagus Quiche

Photo Credit: theconsciousdietitian.com
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Easy Goat Cheese & Sun-dried Tomato Frittata

Photo Credit: www.ourhappymess.com
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Frittata with Corn, Cheddar & Spinach

Photo Credit: umamigirl.com
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Kale & Feta Frittata

Photo Credit: www.platingpixels.com
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Pepper & Gruyere Frittata

Photo Credit: mylifecookbook.com
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Persian Herb Quiche (Kuku Sabzi)

Photo Credit: familyspice.com
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Roasted Asparagus Red Pepper Frittata

Photo Credit: divaliciousrecipes.com
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Savory Broccoli Frittata with Shiitake Mushrooms

Photo Credit: umamigirl.com
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Spanish Tortilla 

Photo Credit: www.carolinescooking.com
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Spanish Tortilla (Spanish Baked Omelette)

Photo Credit: acleanbake.com
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Spicy Zucchini Frittata

Photo Credit: lifemadesimplebakes.com
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Spinach & Artichoke Frittata

Photo Credit: www.insidetherustickitchen.com
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Spinach & Zucchini Frittata

Photo Credit: www.persnicketyplates.com
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Spinach Frittata with Garlic Scapes

Photo Credit: www.upstateramblings.com
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Spring Tortilla de Patata

Photo Credit: nourishnutritionblog.com
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Strawberry Souffle Omelet with Caramelized Almonds

Photo Credit: thegoodheartedwoman.com
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Sun-dried Tomato & Sweet Potato Frittata

Photo Credit: wholenewmom.com
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Sweet Potato Frittata with Asparagus

Photo Credit: veggiedesserts.com
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Sweet Potato Frittata with Spinach & Feta

Photo Credit: peasandcrayons.com
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Roasted Tomato, Kale, & Goat Cheese Breakfast Frittata

Photo Credit: www.hotpankitchen.com
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Spinach Tomato Frittata

Photo Credit: www.upstateramblings.com
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Tortilla de Patatas

Photo Credit: pandemoniumnoshery.blogspot.com
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Pepper Lovers Tri-Colored Pepper Frittata

Photo Credit: www.fearlessdining.com
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Scalloped Potato Frittata 

Photo Credit: iheartumami.com
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Zucchini Frittata

Photo Credit: ketovegetarianrecipes.com

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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!

Frittata Master Recipe (Plus 60+ Amazing Frittata Recipes) | The Good Hearted Woman #eggrecipes #brunch #breakfast #maindish   Frittata Master Recipe (Plus 60+ Amazing Frittata Recipes) | The Good Hearted Woman #eggrecipes #brunch #breakfast #maindish Frittata Master Recipe (Plus 60+ Amazing Frittata Recipes) | The Good Hearted Woman #eggrecipes #brunch #breakfast #maindishWavy 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: Gluten-free, Main Dishes, Pescatarian, Recipes, Vegetarian Tagged With: Comfort Food, eggs, vegetables

Spicy Thai Shrimp Salad {Applebee’s Copycat}

July 23 By Renée 19 Comments

Spicy Thai Shrimp Salad combines grilled shrimp, fresh edamame, crunchy almonds, and crispy wonton strips under dressings of spicy-sweet peanut sauce and a bright chili-lime vinaigrette. (Inspired by Applebee’s)

Thai Shrimp Salad with Spicy Peanut Sauce & Chili-Lime Dressing {Inspired by Applebee's} | The Good Hearted Woman

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

When Mr B and I were on the road last month, we stopped in at Applebee’s for lunch, and I ordered their Thai Shrimp Salad – which immediately became my newest favorite thing to eat. So of course I had to run home and figure out how to make it!

Thai Shrimp Salad with Spicy Peanut Sauce & Chili-Lime Dressing {Inspired by Applebee's} | The Good Hearted Woman

Our Spicy Thai Shrimp Salad makes a wonderfully satisfying meal that can be ready to serve in less than 30 minutes! This salad is absolutely delicious – and it’s a great pick if you happen to be trying to eat light and healthy, too. 

There are four basic components to our Thai Shrimp Salad, and each one is super-easy to throw together. 

  1. Salad Base
  2. Pan-fried Shrimp
  3. Chili-Lime Dressing
  4. Peanut Sauce 
Thai Shrimp Salad with Spicy Peanut Sauce & Chili-Lime Dressing {Inspired by Applebee's} | The Good Hearted Woman
5 from 12 votes

Thai Shrimp Salad {Applebee's Copycat}

Spicy Thai Shrimp Salad combines grilled shrimp, fresh edamame, crunchy almonds, and crispy wonton strips under dressings of spicy-sweet peanut sauce and a bright chili-lime vinaigrette. (Inspired by Applebee's)
Print Recipe Pin Recipe
Course: Main Dish, Salad
Cuisine: American
Servings: 4 servings
Calories: 278kcal
Author: Renée | The Good Hearted Woman

Ingredients

Pan-fried Shrimp

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

Salad

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

Instructions

Prepare Pan-fried Shrimp

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

Assemble Salad

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

Notes

NUTRITION INFORMATION DOES NOT INCLUDE CALORIES/AMOUNTS FOR CHILI LIME VINAIGRETTE OR SPICY PEANUT SAUCE. (SEE RECIPES BELOW.)
I substitute in 1 teaspoon of my Spicy Skillet Dry Rub for the chili powder and cayenne.

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 15g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 502mg | Potassium: 762mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7407IU | Vitamin C: 55mg | Calcium: 261mg | Iron: 3mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

What kind of shrimp work best for this Shrimp Salad?

There are so many factors that can influence what shrimp you purchase, and where. I found this article, Everything You Need to Know to Buy Better Shrimp, to be thorough and very helpful. 

Personally, we liked to use medium shrimp, and use either fresh or frozen depending on the season. When purchasing frozen shrimp, we usually go with individually frozen (IQF), head-off, peel-on shrimp. We find the pre-peeled shrimp to be of lower quality, with less flavor, and peeling them takes only a few minutes. 

Thai Shrimp Salad with Spicy Peanut Sauce & Chili-Lime Dressing {Inspired by Applebee's} | The Good Hearted Woman

Thai Shrimp Salad with Spicy Peanut Sauce & Chili-Lime Dressing {Inspired by Applebee's} | The Good Hearted Woman
5 from 12 votes

Chili-Lime Vinaigrette

Prep Time5 mins
Total Time5 mins
Print Recipe Pin Recipe
Course: Condiment
Keyword: Vinaigrette
Servings: 4
Calories: 99kcal

Ingredients

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

Instructions

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

Nutrition

Serving: 2Tbls | Calories: 99kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 252mg | Potassium: 10mg | Sugar: 9g | Vitamin C: 1mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Is Gochujang paste new to you? Learn more about it by visiting our Gochujang Roasted Brussels Sprouts recipe. OMG – seriously, the best Brussels Sprouts ever! (For reference: Before them, I wouldn’t touch the things.)

Shrimp Salad

Thai Shrimp Salad with Spicy Peanut Sauce & Chili-Lime Dressing {Inspired by Applebee's} | The Good Hearted Woman
5 from 12 votes

Sweet & Spicy Thai Peanut Sauce

Prep Time5 mins
Total Time5 mins
Print Recipe Pin Recipe
Course: Condiment
Cuisine: Thai
Keyword: peanut sauce, spicy
Calories: 100kcal
Author: Renée | The Good Hearted Woman

Ingredients

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

Instructions

  • Combine all ingredients and whisk or blend until smooth. 

Nutrition

Serving: 2Tbls | Calories: 100kcal | Carbohydrates: 7.3g | Protein: 3.2g | Fat: 7.8g | Saturated Fat: 3.3g | Sodium: 320mg | Potassium: 119mg | Fiber: 1g | Sugar: 5.2g | Calcium: 11mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Do you love shrimp? Then you’ll love our Cast Iron Shrimp & Grits Pizza (with GF Polenta Crust!) and our Sweet Potato Pad Thai with Shrimp – be sure to check them out!

Thai Shrimp Salad with Spicy Peanut Sauce & Chili-Lime Dressing {Inspired by Applebee's} | The Good Hearted Woman

Looking for more hearty, healthy salads? Here are a few of our favorites:

  • Armenian-style Eggplant & Carrot Salad
  • Potluck-Worthy Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce
  • Moroccan Carrot Salad with Harrissa, Feta & Fresh Herbs

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Thai Shrimp Salad Pin     Applebee's Copycat Thai Salad     Shrimp SaladWavy 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: 30-Minute Meals, Dairy-free, Gluten-free, Main Dishes, Pescatarian, Recipes, Salads Tagged With: salad

Pan-Seared Sturgeon with Chanterelles & Baby Yukons

May 7 By Renée 13 Comments

In which Mr B and I attend a cooking demonstration class with Chef Andrew Garrison, get to be “beta-diners,” and learn how to make dinner-party-worthy Pan-seared Sturgeon.

Menu Tasting with Headland's Chef Garrison {Seared Sturgeon Recipe} | The Good Hearted Woman

Many thanks to the Headlands Coastal Lodge & Spa for hosting our stay and for providing our cooking class with Chef Andrew. This post may contain affiliate links, but don’t worry – they won’t bite.

One of the unique features of the new Headlands Coastal Lodge in Pacific City, Oregon is the culture of adventure they seek to offer guests. Erstwhile concierges, known as “Adventure Coaches,” organize and guide Lodge guests in a large number of activities, including dory boat tours, crabbing, kayaking, and cooking. The day Mr B and I spent with the Headlands Adventures Coaches was wet and blustery, so we chose a cooking class over kayaking. Our instructor for the day was none other than Meridian’s Executive Chef Andrew Garrison.

[Meridian is the Headlands Coastal Lodge in-house restaurant. Read our profile of Meridian here.]

Menu Tasting with Headland's Chef Garrison {Seared Sturgeon Recipe} | The Good Hearted Woman

Chef Andrew, until recently the executive chef of Salishan Lodge & Golf Resort, is a Minnesota native and a graduate of Le Cordon Bleu College of Culinary Arts of Minneapolis/St. Paul. He specializes in wine and food pairings, foraging, whole-beast butchery, charcuterie and gluten-free cooking, and developing seasonal menus; the latter a skill already clearly reflected in Meridian’s constantly changing seasonally-focused menu.

Menu Tasting with Headland's Chef Garrison {Seared Sturgeon Recipe} | The Good Hearted Woman

When we arrived for our class, held in one of the condos-cottages adjacent to Headland’s, Chef Andrew informed our group that he would be preparing a dish he was planning to add to the menu – “Pan-Seared Sturgeon with Sautéed Chanterelles and Baby Yukons” – and we were to be his guinea pigs. (Or, as one of our group quipped, “beta-diners.”)

Menu Tasting with Headland's Chef Garrison {Seared Sturgeon Recipe} | The Good Hearted Woman

Before he started the cooking demonstration, Chef Andrew shared with us a little about his cooking philosophy and approach.

“We don’t really work off any recipes [in our kitchen]. We try to do what we call “intuitive cooking,” where you understand the process and the method behind the recipes, and then expand them to other dishes. It teaches you how to actually cook instead of just following a recipe.”

It is in this spirit that this post is written.

Cook a man a fish: feed him for a day. Teach a man to cook a fish: he can cook himself a fish any time he wants.Tweet & Share!

NOTE: What follows is not a traditional recipe, with weights and measures and exact cooking times. However, if you are a relatively experienced cook, the completed dish should be fairly easy to execute. The following instructions are transcribed almost verbatim from Chef Andrews remarks, and are presented as such.

Menu Tasting with Headland's Chef Garrison {Seared Sturgeon Recipe} | The Good Hearted Woman

Pan-Seared Sturgeon with Chanterelles and Baby Yukons

Sautéed Chanterelles

Add oil to pan and heat pan on stove to the smoke point. Add mushrooms and sear them. Once they are seared, finish by sautéing in a little butter with fresh garlic, thyme sprigs, and rosemary sprigs [GTR] thrown in. Set aside.

  • Always use a neutral oil like canola oil. It has a higher smoke point than olive oil and imparts less flavor.
  • You want the mushrooms to be dry, and you don’t want to move them much once they’re in the pan. You want them to sear.
  • Don’t add salt to the mushrooms until you are done cooking, or you will end up with a pan of soggy mushrooms.

Baby Yukon Gold Potatoes

Put the precooked baby potatoes in a pan and make a little hole in the middle. Throw in a couple knobs* of butter and few cloves of garlic. Bring the butter to a foaming point and then add some GTR. Glaze the potatoes with the garlic-herb-infused butter, then season with a little kosher salt. Set aside.

  • The potatoes were precooked: poached in duck fat. (If you are short on duck fat at home, you can simply parboil them.)
  • When you add the herbs to the foaming butter, you’ll hear the herbs frying and popping, and that’s the sound you want. Then you’re shallow frying, and the aromatic compounds in the herbs infuse into the butter a little better.

* A “knob” of butter is about 1 1/2 – 2 tablespoons – about the size of a knob on a kitchen drawer.

Pan-Seared Sturgeon

Optional step: Brine the sturgeon for ½ hour before cooking.

Just as you did with the mushrooms, add oil to an oven-safe frying pan and heat on stove to the smoke point. Lay the fish in the hot pan, presentation side down. Sear the fish on one side, and then put it in a preheated oven (425° F) until it is done medium well. [An internal temperature of 140°F in fish is medium well.] It will continue to cook after you remove it from the heat, and will be well done by the time you plate it up.

“Proteins, with the exception of steak, I always just cook it on one side. The idea is to keep as much of the flesh as tender as possible.”

Menu Tasting with Headland's Chef Garrison {Seared Sturgeon Recipe} | The Good Hearted Woman

Once the fish is done, take it out of the oven, flip it over, add some butter and GTR to the pan and baste it. You want the butter to be frothing when you do this to really get all those aromatics going well. If it’s just [non-frothing] melted butter, you’re just going to make the fish soggy. You want the basting to be a fairly quick process. You don’t want to cook the fish more; you just want to glaze it.

  • For this demonstration, Chef Andrew used cold-smoked white sturgeon, farmed out of Idaho.
  • Brining seasons the fish all the way through and actually firms the flesh a little bit. It also gets rid of that white albumen that often comes out when you cook it.
  • If you are using fish that has been brined and/or smoked for this dish, don’t salt it before you pan-fry it.
  • Each piece of fish has two sides: the presentation side and the other, non presentation, side. The bloodline side is always the side you want facing down on the plate. In a fillet, the “inside” is always the presentation side. The skin side always goes down. (Unless you are doing skin-on fish.)
  • Chef Andrew likes to cook sturgeon to about medium well and then let it carry over to well. It’s not really a fish you want to eat rare.

“Kosher salt is my primary seasoning. I don’t put pepper on proteins before I cook them. Especially fish, because at high heat, you end up burning the pepper. I’d rather just have a crack of pepper at the end.”

Menu Tasting with Headland's Chef Garrison {Seared Sturgeon Recipe} | The Good Hearted Woman

“My approach to cooking is based on magnifying natural flavors. I use vinegar or citrus in just about everything. Salt… seasoning is really important, but acidity is another thing that really opens up and magnifies the natural flavors.” 

Green Garlic Soup [Sauce]

Pureed soups make good sauces, and the soup used for this dish is basically a variation on vichyssoise, or potato leek soup: Yukon Golds, yellow onion, garlic, leeks, and a bunch of green garlic. (Green garlic looks like a small leek, and appears in the spring, about the same time as garlic scapes.) Then finish the soup with some cream, a whole bunch of kosher salt, and a little bit of cider vinegar to adjust the acidity.

Always try to use Yukon Gold when you make a smooth pureed soup. Avoid using russet potatoes for smooth, pureed soups: the starch in them is far too grainy.

Menu Tasting with Headland's Chef Garrison {Seared Sturgeon Recipe} | The Good Hearted Woman

Pan Sauce

Warm up the potatoes up in the pan with a little chicken stock. Once the stock is warm and potatoes are warm, reduce the stock a bit and throw a couple of nobs of butter in the pan, along with some aromatics [GTR]. As the stock reduces, keep the pan moving; swirl it around for a bit to keep things emulsified and make a pan sauce. Baste the potatoes in the pan sauce just before plating.

Rewarm the sautéed chanterelles at this time, too.

Foraged greens

For this dish, Chef Andrew used miner’s lettuce, which is plentiful all over the Pacific Northwest throughout the spring. (If foraging isn’t your thing, you can usually find it at farmers’ markets this time of year as well.) Alternatively, a handful of any fresh, tender greens will work.

Before I wrap this up, let me just say, Chef Andrew is personable, dedicated to his craft, and he made our cooking class “adventure” a pleasure to attend. Oh, and he is also adorable – I mean, how cute is this:

Menu Tasting with Headland's Chef Garrison {Seared Sturgeon Recipe} | The Good Hearted Woman

Which all goes to show that even the pros get excited when they get it right – and that’s a lesson for us all: Take pride when you put something wonderful on the table!

Meridian, Headlands Coastal Lodge & Spa | The Good Hearted Woman

Disclosure: Our thanks to the Headlands Coastal Lodge & Spa for hosting our stay and for providing our complimentary cooking class with Chef Andrew. This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Pan-Seared Sturgeon with Sautéed Chanterelles & Baby Yukons {Recipe} | The Good Hearted Woman

Filed Under: Eating Style, Gluten-free, Main Dishes, Pescatarian, Recipes Tagged With: seafood, seasonal

Pacific Northwest Dungeness Crab Cakes {with Roasted Red Pepper Sauce}

May 10 By Renée 6 Comments

Perfect Dungeness Crab Cakes are not much more than a big pile of crab and a few cracker crumbs, with a kicky little sauce on the side. With crab cakes, less is more.

Pacific Northwest Dungeness Crab Cakes with Roasted Red Pepper Sauce | The Good Hearted Woman

You can have your lobster and your snow blue king crabs: I’ll take the delicate sweetness of Dungeness crab every time. In fact, it may be a case of regional bias, but if I had to choose one kind of seafood – and only one – for the rest of my life, it would be Dungeness crab.

Pacific Northwest Dungeness Crab Cakes with Roasted Red Pepper Sauce | The Good Hearted Woman

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

Found all along the West Coast from Alaska to California, Dungeness is known in scientific circles as Metacarcinus magister, or the “master crab,” and it is a title well-earned. (Culinary nobility agree: Dungeness crab was the favorite of both Julia Child and James Beard.)

One of the best meals you will ever experience consists simply of a fresh Dungeness crab, a container of fresh cocktail sauce, and a box of Ritz crackers – preferably eaten while sitting on the sand watching the Pacific tide roll in and out.

The perfect crab cake is not much more than that – a big pile of crab, few cracker crumbs, and a kicky little sauce on the side. With crab cakes, less is more.

Ironically, my crab cake recipe (as well as the accompanying Roasted Red Pepper Sauce) goes back to a time when I visited Maryland many years ago. Up until then, I’d only eaten “West Coast” crab cakes, which at the time were more cake than crab, so heavy with fillers that the flavor of the crab was nearly lost. (A lot has changed in the Left Coast food scene since the 80’s, thankfully.)

When I took my first bite of my first Maryland crab cake, I was blown away by the clean, clear crab flavor. Those East Coasters definitely know how to make an amazing crab cake! The only thing that could have possibly made it more delicious was our buttery West Coast native crab. (Sorry, Blue Crab.) When we returned home from our trip, one of the first things I did was make a batch of Dungeness crab cakes to test my theory. Then I made another batch. And another.

Eureka! That last batch was so, so good that it is the recipe I’ve used ever since. I hope you enjoy these delicious little crabby patties as much as I do!

Pacific Northwest Dungeness Crab Cakes with Roasted Red Pepper Sauce | The Good Hearted Woman

Pacific Northwest Dungeness Crab Cakes

Prep Time15 mins
Cook Time25 mins
Chilling Time1 hr
Total Time1 hr 40 mins
Print Recipe Pin Recipe
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Pacific Northwest
Keyword: crab, seafood
Servings: 12 crab cakes
Calories: 120kcal
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 2 tablespoons mayonnaise
  • 1 large egg beaten
  • 1/2 teaspoon honey mustard
  • 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon hot sauce I use Sriracha
  • 3/4 teaspoon seafood seasoning [i.e. Old Bay®]
  • 1 pound fresh cleaned Dungeness crab meat
  • 10 butter crackers [i.e.,Ritz or Keebler Club], finely crushed
  • 1 cup fresh bread crumbs or more
  • 1/4 cup butter for frying
  • Lemon wedges for serving

Instructions

  • In a medium bowl, combine mayonnaise, egg, mustard, Worcestershire sauce, hot sauce, seasoning and cracker crumbs.
  • Very gently the crab meat into the wet ingredient mixture, taking care to not break up the crab meat too much.
    Pacific Northwest Dungeness Crab Cakes with Roasted Red Pepper Sauce | The Good Hearted Woman
  • Cover and chill for at least 1 hour in the refrigerator.
  • Using a 1/4 cup measuring cup, shape the crab mixture into 8 lightly packed patties, each about 3/4" thick.
  • Coat each crab cake lightly with fresh bread crumbs. [See Note]
  • In a heavy skillet, melt just enough butter to thoroughly coat the bottom of the pan. (Do not overheat the skillet or you run the risk of burning the butter.)
  • Gently place the crab cakes in the pan and cook over medium heat until golden brown and heated through, 3 - 4 minutes per side. (Do not crowd the pan! It is best to fry the crab cakes in batches, adding more butter to the pan as needed.)
  • Briefly transfer the crab cakes to a cooling rack to drain while you fry the next batch and/or prepare the plates.
  • Sauce plates and arrange crab cakes on top, or serve cakes on a bed of greens with the sauce on the side.

Notes

The patties will be very fragile. I find that, instead of putting the crab cakes into a plate or bowl of bread crumbs to coat them, it works better to hold a crab cake in your hand and pat the bread crumbs on top, then flip it over and do the same on the other side.
FRESH BREAD CRUMBS: I make these using the Chopper Attachment on my immersion blender. It takes 2-3 slices of bread to make enough for one batch of crab cakes.

Nutrition

Serving: 1crab cake | Calories: 120kcal | Carbohydrates: 6.1g | Protein: 9.9g | Fat: 6.1g | Saturated Fat: 2.8g | Cholesterol: 55mg | Sodium: 254mg | Potassium: 174mg | Fiber: 0.3g | Sugar: 0.5g | Calcium: 36mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Dungeness crab… is sheer, unadulterated crab heaven.
The Theory and Practice of Cooking, James Beard

Pacific Northwest Dungeness Crab Cakes with Roasted Red Pepper Sauce | The Good Hearted Woman

Crab Season

Crab season in Oregon runs December through August, during which time you can find fresh, whole crabs cooked and ready to go at just about any supermarket seafood counter or specialty seafood market throughout the Pacific Northwest. For additional information on Oregon crabbing, including more tasty recipes, visit the Oregon Dungeness Crab Commission.

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Roasted Red Pepper Sauce

Print Recipe Pin Recipe
Course: Sauce
Cuisine: Pacific Northwest
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 large red bell pepper
  • 1/2 cup tomato sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1/2 teaspoon Sriracha

Instructions

  • Cut the red pepper in half and remove seeds and stem. Brush both sides with olive oil. Place on a foil lined baking sheet.
  • Place oven rack 4-5" away from heating element. Place baking sheet in the oven and broil the pepper for 8-10 minutes, turning over about half way through. The pepper skin will char.
  • Remove broiled pepper from oven and let set for a few minutes until it is cool enough to handle.
  • Peel away as much of the pepper skin as possible. (Don't worry if some remains, It's all going to get pulverized anyway.)
  • Place pepper along with the remaining ingredients into a small blender cup and process until smooth.
  • Serve hot or cold. Keeps in fridge for about a week.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Pacific Northwest Dungeness Crab Cakes with Roasted Red Pepper Sauce | The Good Hearted Woman

Pacific Northwest Dungeness Crab Cakes with Roasted Red Pepper Sauce | The Good Hearted Woman

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Pacific Northwest Dungeness Crab Cakes with Roasted Red Pepper Sauce | The Good Hearted Woman     Pacific Northwest Dungeness Crab Cakes with Roasted Red Pepper Sauce | The Good Hearted Woman

Pacific Northwest Dungeness Crab Cakes with Roasted Red Pepper Sauce | The Good Hearted Woman

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

Filed Under: Appetizers, Main Dishes, Pescatarian, Recipes, Sauces, Dressings & Dips Tagged With: seafood

Spiced Sugared Cranberries

December 2 By Renée 9 Comments

Spiced Sugared Cranberries are a tart, sweet treat – perfect for holiday snacking, creating beautiful garnishes, or decking out everything from salads to desserts. 

Sugar & Spice Cranberries {Made with Spiced Simple Syrup} | The Good Hearted Woman

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

When we started considering garnishes for our amazing Spice Cranberry Mule, I remembered seeing something about sugared cranberries and thought they would make a perfect choice. As usual though, I took it a step further.

Voilà! Spiced Sugared Cranberries!

Sugar & Spice Cranberries {Made with Spiced Simple Syrup} | The Good Hearted Woman

Spiced Sugared Cranberries are an easy, festive addition to your holiday table. Make them ahead of time, and pull them out of the fridge whenever you need a little splash of color or a bit of a sweet-tart punch. 

Blushing Russian Soda {Cocktail & Kid-friendly Mocktail}

Have you tried our Blushin’ Russian, garnished here with Spiced Sugared Cranberries? This festive cocktail (and kid-friendly mocktail) is a beautiful, refreshing spin on a traditional Italian soda.

Sugar & Spice Cranberries {Made with Spiced Simple Syrup} | The Good Hearted Woman

Spiced Sugared Cranberries

Spiced Sugared Cranberries are perfect for holiday snacking, creating beautiful garnishes, or decking out everything from salads to desserts.
Prep Time10 mins
Total Time10 mins
Print Recipe Pin Recipe
Course: Condiment
Keyword: Holidays
Author: Renée | The Good Hearted Woman

Ingredients

  • 1/4 cup Spiced Simple Syrup Recipe Below
  • 1 cup fresh cranberries
  • 1 cup granulated sugar
US Customary - Metric

Instructions

  • Line a baking pan with a silicone mat, aluminum foil or plastic wrap and set a wire cooling rack on top.
  • In a small bowl, toss one cup of cranberries in ¼ cup of the spiced simple syrup.
    Remove with slotted spoon and place on wire rack.
    Let cranberries set on the wire rack for at least an hour.
  • Place the granulated sugar in a medium bowl or Ziploc bag, and toss the sticky cranberries until well coated.
    Refrigerate prepared cranberries for at least an hour before using.
    Cranberries can be refrigerated for up to a week.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Sugar & Spice Cranberries {Made with Spiced Simple Syrup} | The Good Hearted Woman

Spiced Simple Syrup

A spiced simple syrup, perfect for adding a little something extra to your next lovely beverage.
Prep Time15 mins
Total Time15 mins
Print Recipe Pin Recipe
Course: Condiment
Keyword: beverages
Servings: 32 servings
Calories: 50kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 2 cups water
  • 2 cups granulated sugar
  • 3-4 slices fresh ginger
  • 4-5 cinnamon sticks
  • 3 whole star anise
  • 15 whole allspice
US Customary - Metric

Instructions

  • In a small saucepan over medium-high heat, stir together water, sugar, cinnamon sticks, sliced ginger, star anise, and heat, stirring frequently, until the sugar has completely dissolved.
    Bring mixture to a boil and allow to simmer for 4-5 minutes. Remove from heat and allow mixture to cool completely.
  • Strain mixture through a fine sieve to remove spices from liquid.
    Store refrigerated in a tightly sealed bottle or jar.

Notes

Simple syrups can be refrigerated for at least two weeks.

Nutrition

Serving: 1ounce | Calories: 50kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 3mg | Fiber: 1g | Sugar: 12g | Calcium: 5mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

If you love cranberries, be sure to check out these delicious recipes!

  • Orange Spiced Cranberry Sauce {with Grand Marnier}
  • Cranberry Orange Pearl Couscous
  • Cranberry Crumb Sourdough Coffee Cake
  • Dutch Apple Cranberry Crepes

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Filed Under: Appetizers, Beverages, Dairy-free, Gluten-free, Munchies, Pescatarian, Recipes, Sweets, Vegan, Vegetarian Tagged With: cranberries, Holidays

Potluck-Worthy Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce

August 12 By Renée 27 Comments

Loaded with roasted veggies, healthy grains, savory beans, and two delicious dressings, this Big Cuban Salad will be a crowd-pleasing favorite at home or at your next potluck!

Potluck-Worthy Big {Cuban} Salad with Spicy Maple-Lemon Cashew Sauce

The first time I took this Big Cuban Salad to a potluck, I wasn’t sure how it would be received, because people at parties tend to stick with what they know; often leaving new, unfamiliar foods. I shouldn’t have worried at all though, because as it turned out, my Big Cuban Salad was a surprisingly huge hit, and I left the party with an empty bowl and a feeling of accomplishment.

Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 

The truth is, this Big Cuban Salad is really just buddha bowl gone BIG! I’d been making variations on one of my favorite bowls – Cuban Quinoa Bowls [HeatherChristo.com] – so I used that as a jumping off point. 

To make this big, beautiful salad, the first thing you need is a vessel to put it in. I use a pasta bowl that customarily serves as our everyday fruit bowl. It’s very large and shallow, with a flat bottom and lots of open space to showcase the color and beauty of all the ingredients.

Speaking of ingredients…

At first glance, the ingredient and instruction list below may appear a little daunting, but don’t let looks throw you. It’s actually very easy to put together, and the results will make you the belle of the ball at your next potluck.

Watch this → I made a cool little video to show you how it all goes together!

PARTY FOOD TIP: You can turn any Buddha Bowl into a Big Party Salad • Check out this recipe for Potluck-worthy BIG CUBAN SALAD and learn how! Tweet & Share!
Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 
5 from 5 votes

Potluck-Worthy Big Cuban Salad

Loaded with roasted veggies, healthy grains, savory beans, and two delicious dressings, this Big Cuban Salad will be a crowd-pleasing favorite at home or at your next potluck! 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Salad
Cuisine: Vegan, Vegetarian
Keyword: Dairy-free, Gluten-free
Servings: 16 servings
Author: Renée ♥ The Good Hearted Woman

Equipment

  • Large Wide Salad Serving Dish

Ingredients

Quinoa

  • 1/2 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoons ground cumin
  • 1/2 teaspoon kosher salt
  • 3 green onions minced

Roasted Sweet Potatoes

  • 1 large sweet potato 10-12 ounces, peeled and cut 1/2 cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt

Black Beans

  • 1 cup cooked black beans 1 can, rinsed & drained
  • 1 tablespoon olive oil
  • 1/2 large onion chopped fine
  • 1/2 large red sweet pepper
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt

Cilantro-Avocado Dressing

  • 1 large avocado
  • 2-3 tablespoons vegan sour cream or regular if you don't care about it being vegan or dairy-free.
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon lime zest
  • Juice of one lime

Spicy Maple-Lemon Cashew Sauce

  • 1/3 cup cashews
  • 1 cup very hot water
  • 2 clove garlic
  • 1/8 teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • Pinch kosher salt

Additional Ingredients

  • 5-6 cups salad greens
  • 2 cups Cherry Tomatoes halved

Instructions

  • Place 1/3 cup raw cashews in a small bowl and cover with very hot water. Set aside to soak while you make the sweet potatoes, quinoa, and black beans.

Seasoned Quinoa

  • Combine vegetable broth, cumin, minced garlic, and salt in a medium saucepan and bring to a simmer over medium-high heat.
  • Stir in quinoa and cover. Reduce heat and simmer for 20 minutes.
  • Remove from heat. (Keep lid on.) Allow quinoa to sit for 15-20 minutes. Fluff with fork and stir in chopped green onions.

Roasted Sweet Potatoes

  • Preheat oven to 400°F.
  • In a gallon-sized Ziploc bag (or large bowl) toss the cubed sweet potatoes with the cinnamon, ginger, and olive oil until evenly covered.
  • Pour sweet potatoes onto an unlined heavy metal sheet pan. Lightly sprinkle evenly with kosher salt.
  • Put in oven and roast sweet potatoes for about 10 minutes, then toss gently and return to oven for another 8-10 minutes, until fork tender. Remove from oven and allow to cool.

Black Beans:

  • While Sweet potatoes are roasting and the quinoa is finishing up, sauté finely chopped 1/2 onion in olive oil until translucent. Add minced garlic clove and chopped red pepper and continue to cook, stirring frequently, until onion begins to turn brown.
  • Add black beans, cumin and salt and cook for 5 more minutes, until beans are tender.
    Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 
  • Set aside and allow to cook completely.

Cilantro-Avocado Dressing

  • Combine all ingredients and blend with a small beverage or immersion blender until smooth. It should be about the same thickness and consistency as a good milkshake.
    Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! 
  • If mixture is too thick, add a little extra water.

Spicy Maple-Lemon Cashew Sauce

  • Remember those cashews you started soaking at the beginning of all this?!? Drain them, and throw them into a blender with the remaining Cashew Sauce ingredients. (i.e., garlic, red pepper flakes, olive oil, lemon juice and maple syrup.) Puree on high until smooth. Season to taste.

ASSEMBLY

  • Evenly distribute greens in the bottom of very large, flat-bottom bowl.
  • Mound Quinoa in the middle.
  • Arrange the following in concentric circles radiating from the middle; ½ black beans, roasted sweet potatoes, ½ black beans, tomato halves.
  • Drizzle liberally with Cilantro-Avocado Dressing, Spicy Maple-Lemon Cashew Sauce.
  • Garnish with chopped cilantro. Serve remaining Spicy Maple-Lemon Cashew Sauce on the side.

Notes

Note: I like to make all the ingredients the day before and chill them, then assemble everything the day I plan to serve it, but that's just me.  This salad is great whether you assemble it with warm ingredients or cold - it's just a matter of personal preference. 
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Serve up this is crowd-pleasing Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce at home or at your next potluck! | The Good Hearted Woman

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

Potluck-Worthy Big {Cuban} Salad with Spicy Maple-Lemon Cashew Sauce | The Good Hearted Woman   Potluck-Worthy Big {Cuban} Salad with Spicy Maple-Lemon Cashew Sauce | The Good Hearted Woman #glutenfree #dairyfree #vegan #vegetarian

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Disclosure: This post may contains 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 will help us keep this site up and running. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Dairy-free, Gluten-free, Main Dishes, Pescatarian, Recipes, Salads, Vegan, Vegetarian Tagged With: Party Food

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