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The Good Hearted Woman

Home Cooking & Cozy Living

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Chicken Saag (Spinach Chicken Curry)

April 15 By Renée Leave a Comment

Chicken Saag (Spinach Chicken Curry) is a delicious, aromatic blend of spinach, chicken, and warm spices. Easy to make and ready in less than an hour, this creamy simmered curry is destined to be a new family favorite!

In late 20th-century Portland, before the renaissance of food carts and pop-up cuisine, Saturday Market food stalls and mall food courts were about as exotic as food got. Especially if you were young and on a tight budget. Throughout the nineties and early noughties, my mom-friends and I would regularly pack our toddlers and preschoolers over to the local mall to grab lunch. 

Back then our family favorite was the Spinach Chicken Curry at Bombay Express. Not only was their spinach chicken always delicious, but it was one of the few meals that everyone could agree on! (Portions were huge, too, so a couple of kids could share.) I’ve been wanting to try to figure out how to make this recipe forever. 

Spinach Chicken, ready to serve.

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

I started by consulting Madhur Jaffney’s 100 Essential Curries for inspiration and direction, and then I set out to recreate the “Washington Square Mall Spinach Chicken” we all knew and loved.

After a few initial batches to calibrate the spices and hone the process, I took a plate over to my friend Michelle for feedback (Michelle is my long-time Mom-friend, 90’s Mall buddy, and frequent recipe-development taste-tester.) She pronounced the effort “yummy” but “a little warm for my tummy.” Also, she noted that it was “missing a subtle something…the cozy undertone.”

That’s when it hit me: the spinach chicken we had raised our children on was “Mall Spicy.” I had based my ingredient list on traditional saag and palak recipes. In order to recreate the memory and achieve that sublimely cozy something for which Michelle hungered, I had to make a few adjustments.

Following the recipe below results a rich, creamy, cozy spinach chicken curry with only the slightest kick. (This is why even our toddlers gobbled this stuff up!) 

However, if you like your chicken saag spicier, it’s easy to level up the heat: 

  • Make it “Mall Spicy”: Seed the jalapeño before chopping. Use only white pepper as directed, and no cayenne. If you want to make it really mild, use only use half a jalapeño. 
  • Increase the Heat: Leave the seeds in the jalapeño. Use 1/8 to 1/4 teaspoon cayenne in place of the white pepper. 
  • Fire it Up: Add additional jalapeños and increase the cayenne as desired. 

One further break with tradition (in the name of recreating that cozy Mall Spinach Chicken memory): the recipe below includes a couple teaspoons of brown sugar, which (as all of my daughters will tell you) is the secret ingredient in everything.

Spinach chicken plated with rice, eggplant, and naan.

What’s the difference between Chicken Saag and Chicken Palak? (And which one is this?)

Our Spinach Chicken recipe is a hybrid of Saag and Palak. 

Essentially, Palak is a type of Saag in which spinach is its main greens ingredient. There are a few other minor distinctions involving the spices and type of dairy used, but when referencing various Indian cookbooks, these definitions seem negotiable. In fact, depending on the source/definition, this recipe can go by many names: Saag Chicken, Palak Chicken, Saagwala Chicken, Palak Murgh, Saag Murgh, Spinach Chicken Curry.

“Saag” is a Punjabi term for a recipe that uses green leafy vegetables in its preparation. Leafy greens can include spinach, mustard greens, turnip greens, Swiss chard, collard greens, kale, and fenugreek leaves, among others. Cream is the primary dairy component in saag, making its overall flavor and texture more creamy and velvety. 

Traditionally, “Palak” is a term that is used for curries made specifically with spinach. Palak, however, usually doesn’t usually include garlic, and the spice profile is more limited. Yogurt is the primary dairy component, which gives palak its distinctly tangy flavor and makes the curry somewhat drier than saag. 

Is this Spinach Chicken Curry recipe a Saag or a Palak?

  • Made exclusively with spinach. (However, you can sub in any greens you want.) – Palak
  • Contains garlic – Saag
  • Contains garam masala. – Saag
  • Does not include yogurt. (Although it is included int he recipe as an optional ingredient.) – Saag
  • Sauce is creamy and velvety. – Saag

Chicken saag and turmeric rice, plated, with fork.

Chicken Saag – Ingredient Notes 

What kind of chicken works best for Spinach Chicken? 

We usually use boneless, skinless chicken thighs in this recipe. Chicken breasts have a tendency to dry out too much when simmered for any length of time. 

Do I have to use spinach? 

As we mentioned above, saag can include a variety of leafy greens; spinach, mustard greens, swiss chard, collard greens, kale, and fenugreek leaves, etc. Get creative! 

What is Garam Masala?

Garam masala, which roughly translates from Hindi to “warm spices,” is a culinary spice blend widely used in Indian cuisine. Whole spices, including cinnamon sticks, peppercorns, coriander seeds, cumin seeds, and cardamon pods are first toasted to activate their aromatic flavors, and then ground into a powder. 

The mix of spices used to create Garam masala is as personal to a family as your grandma’s spaghetti sauce, and ingredients can vary wildly.

This issue came into play when one of my daughters was testing out this recipe, and texted to ask about the garam masala. She had two different garam masala mixes, and each one listed completely different ingredients. 

  • McCormick: Spices, including Coriander, Black Pepper, Cumin, Cardamom, and Cinnamon.
  • Private Selection (Kroger Brand): Paprika, Chiles, Spices, Salt, Tumeric, Garlic, Saffron.

In the end, she used half of each, and was very happy with the results. 

When using store-bought garam masala, I personally recommend Swad brand garam masala, the brand I used to develop this recipe. Swad Garam Masala can be purchased at almost any Indian foods store, or online. (FYI: Not sponsored; just my current favorite brand.) 

  • Swad: Coriander, Red Chili, Cumin, Clove, Anistar, Mace, Fennel, Black Pepper, Bay Leaves, Cinnamon, Dry Mango, Salt, Clove Leaves.

Always use the freshest spices you can. If you are a DIYer, you can even make your own Garam Masala!

Can this recipe be made vegetarian? 

Yes! We recently made this with paneer, and it was delicious! (That makes it Saag Paneer.) You can also make it with faux chicken, of course. 

Wavy Line

How to Make Washington Square Spinach Chicken
aka Chicken Saag (Spinach Chicken Curry)

Gather and prep your ingredients. Chicken should be cut into strips about 1/2″ wide. I try keep the length to the strips to about 2-3 inches max.

Prepped chicken saag ingredients on old baking tray

You may notice some yogurt in the lower left corner of the image above. It’s totally optional: sometimes I add it if I want the saag to have a little tang, but most of the time I leave it out. (Also, canned diced green chilies can be substituted for the jalapeños if your partner eats all the jalapeños right before you shoot your pictures.)

In a small bowl, thoroughly combine Spice Mix ingredients: garam masala, turmeric, cumin, cardamom, coriander, brown sugar, cayenne (optional), salt, and pepper.

Season the cut chicken strips with three teaspoons of the prepared Spice Mix, and thoroughly massage it into the chicken strips. 

Set aside the seasoned chicken aside, and reserve the remaining Spice Mix for later.

Seasoned chicken in bowl

From this point on, everything happens rather quickly, so you need to have everything ready to go before you get started.

Heat a large, heavy skillet over MEDIUM heat (or MEDIUM-LOW, depending on your stovetop).

Add two tablespoons of olive oil, and swirl to coat the bottom of the skillet. If two tablespoons doesn’t coat the whole skillet, add a little more. 

Add the chopped onion to pan and cook, stirring frequently, until the onions are translucent and just barely start turning brown on the edges. (About 5-6 minutes, and up to 10 minutes.) 

Optional: Instead of simply browning the onions, you can caramelize them. This will take about 45 minutes, but it does add another, deeper layer flavor to the end product. (You can read more about the difference between browning onions and caramelizing them by visiting our French Onion Soup recipe.)

Once the onions are cooked, add the minced garlic, ginger, and jalapeño. Stir and cook two minutes. Do not allow the garlic to brown, or it may become bitter. 

Add seasoned chicken strips to the pan. Cook, stirring very frequently, until chicken is “almost” done.

Cooking chicken.

The chicken will still be pink in places, but should generally look like it’s a few minutes away from done. 

Chicken, onions, pepper, and garlic cooking in large skillet.

Sprinkle remaining Spice Mix over the top of the chicken mixture and stir one more minute. (This step allows the heat of the pan to activate the ground spices. Don’t skip it.) The chicken should appear just barely cooked through at this point. 

Adding spice mix to chicken.

Stir in half-and-half, mixing to combine ingredients. Once the mixture is evenly combined, reduce heat to LOW, and simmer chicken uncovered for 20 minutes, stirring frequently. 

After adding half-and-half.

Chicken mixture should be kept at a very low simmer. Do not boil. 

creamy chicken sauce.

After chicken mixture has simmered for 20 minutes, begin adding fresh spinach a handful at a time, stirring it in as it begins to wilt.

Adding fresh spinach to chicken saag.

(Frozen Spinach: If you are using frozen spinach, do not defrost the spinach first. Just add it all at the same time, and allow it to defrost in the heat of the sauce.)

NOTE: Spinach Chicken can be prepared up to a day ahead of time up to this point.

When you are ready to serve, bring chicken mixture to a gentle simmer over LOW heat. Add 2 tablespoons of butter or ghee to finished mixture, stirring gently to allow it to melt into the sauce.

Spinach Chicken, ready to serve.

Spinach Chicken, ready to serve.

Chicken Saag (Indian Spinach Chicken Curry)

Chicken Saag (Spinach Chicken Curry) a delicious, aromatic blend of spinach, chicken, and warm spices.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Print Recipe Pin Recipe
Course: Main Course
Cuisine: Indian
Keyword: chicken, curry, spinach
Servings: 6 servings
Calories: 312kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1 pounds boneless, skinless chicken thighs cut into ½- x 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 whole jalapeño seeded and finely chopped
  • 5 cloves garlic minced; about 1 tablespoon / ½ ounce
  • ½ ounce fresh ginger minced or grated; about 1 tablespoon / 1/2 ounce
  • 2 cups half & half or heavy cream
  • 1/4 cup plain yogurt OPTIONAL
  • 8 ounces chopped spinach fresh, or 4 ounces frozen spinach
  • 2 tablespoons butter or ghee

Spice Mix

  • 3 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground coriander
  • 4 teaspoons light brown sugar optional
  • 1½ teaspoon kosher salt
  • ¼ teaspoon white pepper
US Customary - Metric

Instructions

  • In a small bowl, whisk to thoroughly combine Spice Mix ingredients: garam masala, turmeric, cumin, cardamom, coriander, brown sugar, cayenne (optional), salt, and pepper.
    Set aside.
  • Season chopped chicken with 3 teaspoons of the prepared Spice Mix.
    Set seasoned chicken aside.
    Reserve the remaining Spice Mix.
  • Heat large, heavy skillet over MEDIUM heat (or MEDIUM-LOW, depending on your stovetop).
    Add olive oil and swirl to coat the bottom of the skillet.
    Add chopped onion to pan and cook, stirring frequently, until translucent; about 5-6 minutes.
    Add garlic, ginger, and jalapeño. Stir and cook two minutes.
  • Add chicken and cook, stirring almost constantly, until chicken is "almost" done.
    Chicken can still be pink in places, but should generally look like it's getting closer to done.
  • Sprinkle remaining spice mix over the top of the cooked chicken.
    Cook and stir 1 minute.
  • Stir in half-and-half, mixing to combine ingredients evenly.
    Reduce heat to LOW-LOW.
    Simmer chicken mixture uncovered for 20 minutes, stirring frequently.
  • Add spinach to chicken mixture.
    Fresh Spinach: Add spinach a handful at a time, stirring it in as it begins to wilt.
    Frozen Spinach: If you are using frozen spinach, do not defrost the spinach first. Just add it all at the same time, and allow it to defrost in the heat of the sauce.
  • Remove chicken mixture from heat.
    OPTIONAL: Stir in plain yogurt at this time if you are using it. Yogurt will give the curry a slightly tangy flavor.
    Add 2 tablespoons of butter to chicken mixture, stirring it in to melt.

Notes

*You can omit the ginger and garlic and substitute in 2 tablespoons Ginger-Garlic Paste.
This recipe was developed based on memories of the chicken saag at Washington Square Mall, Beaverton, Oregon.

Nutrition

Serving: 1serving | Calories: 312kcal | Carbohydrates: 12g | Protein: 19g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 748mg | Potassium: 578mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3969IU | Vitamin C: 14mg | Calcium: 148mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Serving suggestion: We like to serve Spinach Chicken with a simple basmati rice and naan.

You can make pretty turmeric rice by first cooking your rice, and then tossing about a 1/4 cup of hot cooked rice with 1/4 teaspoon of turmeric. Once the turmeric is completely mixed throughout the rice, add the yellow rice back into the rest of the rice and toss. 

This Chicken Saag recipe goes great with our Indian Eggplant Pickling Style LIGHT (Lake Palace Hotel Aubergine), too!

Spinach chicken plated with rice, eggplant, and naan.

Ginger-Garlic Paste

Ginger-Garlic paste is a staple in Indian cooking; Since I first learned about it a decade ago, I’ve found dozens of uses for it. (Hint: it makes an amazing, super-easy marinade for just about anything.)

You can buy Ginger-Garlic Paste off the shelf, but if you want to DIY it, making your own is about as easy as it gets.

How to make your own Ginger-Garlic Paste

Put equal parts (by weight) peeled ginger and peeled garlic into a blender or food processor. Add just enough water (~1/4 cup) to allow it the blades to move freely, and blitz until almost smooth. (I like to leave it a little chunky, but that’s a personal preference.) Some people use vinegar or oil to preserve the ginger-garlic past longer, but I just use water.

Making with water-only, Ginger-Garlic Paste will last about 2 weeks in the fridge, and at least 6 months in the freezer. 

(If you would like more complete directions, this is the resource/recipe I use: Quick Ginger-Garlic Paste.)

Forkful of chicken saag, with plate in background.

Comfort food is universal: be sure to check out these delicious chicken recipes from around the globe!

  • Apricot Chicken Tagine with Ginger & Mint
  • Caribbean Chicken Stew
  • Picture Perfect Chicken Enchilada Pie {Recipe & Video}
  • Classic Homemade Chicken Pot Pie (from Scratch)

For Laura, with love  

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THANK YOU so much for being a faithful reader and supporter
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Chicken Saag (Spinach Chicken Curry)

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: Main Dishes, Recipes Tagged With: chicken, Comfort Food, curry, spinach

Classic Snickerdoodle Cookie Recipe (Best Snickerdoodles Ever!)

April 11 By Renée 7 Comments

Snickerdoodles! Just saying the name brings a smile! Rolled in cinnamon and sugar and baked to perfection, this easy-to-make cookie is a year-round classic.

When I think of snickerdoodles, I always think of my dad, snapping up a cookie still warm off the rack as he passed through the kitchen on his way outside.

Snickerdoodles, I have found, are cookies that brings up memories; and memories are one of the best things I can make for my family.

Snickerdoodles Recipe | The Good Hearted Woman

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

Where did the name for Snickerdoodles come from?

According to The Joy of Cooking, “snickerdoodle” is most likely a corruption of the German word Schneckennudel (which literally translates to “snail noodle”), a German word for cinnamon roll. (Finally getting to put that three years of high school German to good use!)

I’m not sure I’m convinced of the German connection though. While Snickerdoodles do have the same basic ingredient list as a cinnamon roll, there are some glaring differences; namely, one is a formed pastry, and the other is a cookie. This corruption seems vague at best, and Germans tend to be international champs when it comes to simultaneously infusing specificity and nuance into a single noun. (The German language includes some of the best compound nouns on the planet!)

There are a handful of additional etymological theories about where the name snickerdoodle came from, most with ties to Scotland and England, but none are particularly compelling. Instead, I prefer the theory that speaks to me best: that snickerdoodle is just bit of whimsy, conjured by some witty bygone baker in a cinnamon-filled, sunlit kitchen. 

I am a big supporter of Whimsy. We need more of it in this life: all the more reason to make a batch of Snickerdoodles asap! 

plateful of snickerdoodle cookies

Snickerdoodle Recipe Ingredient Notes

You can only tinker with a basic recipe so much. Compare ten snickerdoodles recipes and you’ll see that the list of ingredients varies little from one to the other. However, one of the things that makes this recipe unique is Brown Sugar. 

Traditionally, Snickerdoodles are made with all white sugar. However, as my girls all know, if there is any rhyme or reason to add brown sugar to a recipe, I probably already do it. I put at least a teaspoon or three in everything from spaghetti sauce to pumpkin curry.

Snickerdoodles are no exception. I like the subtle, caramelly flavor brown sugar adds to snickerdoodles, and I personally think it improves the texture of the cookies over an all-white sugar recipe as well.

Here are a few more notes about the ingredients in our Snickerdoodle cookie recipe: 

  • “Scant” cup – A scant cup is just a little bit less than a standard cup measurement; traditionally by about 1 to 2 tablespoons. (I tend to be a little freewheeling when it comes to measuring ingredients, so I use “scant” in this recipe to remind myself not to heap the cup.)
  • Kosher salt – I use kosher salt because I like the tiny pops of saltiness in the cookie. If you use table salt or sea salt, reduce the amount to 1/2 teaspoon.
  • Vanilla – My family knows that “1 teaspoon of vanilla” really means at least 2 teaspoons. Just saying.
  • Cream of Tartar – Did you know that Cream of Tartar is a byproduct of wine production? (Check this great little non-Wiki explanation on CakeSpy to learn more.)
  • Cinnamon – Ground cinnamon has a shelf-life of 6-12 months.  How old is yours? 

Snickerdoodle cookie dough prep.

Should Snickerdoodle dough be chilled before baking? 

You can bake these Snickerdoodles immediately after you mix them up, or put the dough in the fridge and chill it for a few hours. (Of course, then you may discover that you have significantly less dough when you pull the bowl out of the fridge than you had when you put it in. That happens a lot at our house.)

Snickerdoodles Recipe | The Good Hearted Woman

Baking the dough immediately yields a slightly wider, flatter cookie, and the texture is a bit more dense. It does not, however, affect the flavor at all.

Snickerdoodle dough ready to bake.

When Baking Snickerdoodles, Timing is Everything

Oven temperatures vary, so keep an eye on your first batch when it goes in. When it comes to baking snickerdoodles, a minute or two one way or the other can make the difference between raw dough and soft, chewy perfection. 

Snickerdoodle cookies typically rise up to a smooth flat dome shape, and then fall and wrinkle slightly after being removed from the oven. 

Do you prefer your Snickerdoodle cookies soft and chewy, or crisp and crunchy? Either way, it’s all in the bake.

  • For soft, chewy snickerdoodle cookies, set oven to 325°F, and bake chilled dough balls for 10-12 minutes. When you remove them from the oven, the underside should be barely golden brown when done. Add 1-2 minute(s) to baking time for refrigerated dough.
  • For slightly more crunchy snickerdoodles, raise the oven temp to 350°F, and bake 12-14 minutes. When you remove them from the oven, the underside should be uniformly golden brown when done. Add 1-2 minute(s) to baking time for refrigerated dough.
snickerdoodle cookies cooling on rack.
Post Updated April 13, 2021 (Originally published March 7, 2016)
plateful of snickerdoodle cookies

Classic Snickerdoodle Cookies

Sweet and simple, Snickerdoodles are the kind of cookie memories are made of.
Prep Time20 mins
Cook Time13 mins
Total Time33 mins
Print Recipe Pin Recipe
Course: Cookies, Dessert
Servings: 36 cookies
Calories: 124kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 3 cups flour Scant
  • 1 teaspoon baking soda
  • 1 teaspoon Cream of Tartar
  • 3/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 cup butter room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla

Topping:

  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
US Customary - Metric

Instructions

  • Preheat oven to 325°
  • Line a baking sheet with a silicone mat or parchment paper and set aside.
  • Sift flour, baking soda, cream of tartar, salt and cinnamon into a medium bowl and set aside.
  • In a small bowl, combine topping ingredients: ¼ cup granulated sugar and 1 teaspoon cinnamon.
  • In a medium mixing bowl, cream together butter, sugar and brown sugar, by hand or with an electric mixer.
  • Beat in eggs and vanilla, mixing until completely incorporated.
  • Slowly add sifted flour mixture, mixing just until combined. Do not over-mix.
  • Shape dough into 1-inch balls. (I use a 1" cookie scoop for this.)
  • Roll dough-balls in the prepared cinnamon-sugar mixture. Place cookie balls on prepared baking sheet about 2 inches apart.
  • Bake for 10-11 minutes. Remove from oven and allow to cool on wire rack.

Notes

For soft, chewy snickerdoodle cookies, set oven to 325°F, and bake chilled dough balls for 10-12 minutes. When you remove them from the oven, the underside should be barely golden brown when done. Add 1-2 minute(s) to baking time for refrigerated dough.
For slightly more crunchy snickerdoodles, raise the oven temp to 350°F, and bake 12-14 minutes. When you remove them from the oven, the underside should be uniformly golden brown when done. Add 1-2 minute(s) to baking time for refrigerated dough.
 

Nutrition

Serving: 1cookie | Calories: 124kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 129mg | Potassium: 35mg | Fiber: 1g | Sugar: 10g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

FUN FACT: In the Portland area, in the latter 20th Century, if someone said they were making “snickerdoodles,” it was just as likely that they were making a cinnamon-sugar topped coffee cake as it was that they were making cookies. Snickerdoodles (the cake) were a regular staple on local school and summer camp menus. 

Three cookies on a blue plate.

Cookies! Cookies! Here are some more of our favorite cookie recipes:

  • Amaretti ~ Italian Macaron Cookies {Recipe}
  • Mrs. Obinger’s Coconut Cookies
  • Flourless Chocolate Crinkle Cookies

 

Snickerdoodles Recipe | The Good Hearted Woman

Best Ever Snickerdoodles Recipe | The Good Hearted Woman

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Classic Snickerdoodle Cookie Recipe

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

 

Filed Under: Recipes, Sweets, Vegetarian Tagged With: baking, cookies, Sweet Somethings

Classic French Onion Soup

February 9 By Renée 9 Comments

Classic French Onion Soup is a perfect union of sweet caramelized onions, crusty french bread croutons, and bubbly melted cheese. Our tried-and-true, easy-to-make recipe is rich, savory, and satisfying to the bone.

French Onion Soup is a simple soup made of four basic components – sweet caramelized onions, savory stock, crusty french bread, and bubbly melted cheese. But that short list comes with a lot of questions:

What kind of onions work best for French Onion Soup? And does it matter how you slice them? (Spoiler: It does!)

What’s the difference between browning onions and caramelizing them?

Do I need a baguette, and what the heck is a batard?

What kinds of cheeses work best for French Onion Soup? Should I use processed cheese? 

You’ve got questions; we’ve got answers. 

Classic French Onion Soup

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

What kind of onions work best for French Onion Soup? 

The type of onions you use can dramatically impact  both the cooking time and the sweetness level of your soup. It may seem counterintuitive, but avoid using sweet onions for caramelizing.

When making anything with caramelized onions, I prefer to use a mixture of red and yellow onions. Sweet onions will work, but will take significantly longer to cook, and the end-product will have less flavor than that made with red and/or yellow onions.

Classic French Onion Soup

You might be wondering what causes the aforementioned Onion Sweetness Inversion, so here’s the scoop: plain old red and yellow onions have a far more complex flavor profile than do sweet onions. While we perceive sweet onions to be sweeter, yellow and red onions have more pungent lachymators (i.e., stuff that makes you cry) than do sweet onions (e.g., WallaWallas, Vidalias, etc.), giving the impression that the red and yellow onions have a higher sugar content, when the opposite is actually true. It is because of their higher sugar content that red and yellow onions yield richer caramelized onions, and subsequently, more flavorful French Onion Soup.

Does it matter how the onions are cut for caramelizing? 

You wouldn’t think so, but apparently, it does. According to America’s Test Kitchen, slicing onions from pole to pole (root to stem) instead of cross-grain prevents them from breaking down too much during the long cooking process.

sliced onions in slow cooker

What’s the difference between “browning” and “caramelizing”?

Browning is the relatively quick process of browning the outside of onions, done in hot oil at relatively high temperature.

Caramelizing, on the other hand, is a much slower process; requiring no less than 45 minutes (and upwards from an hour for larger quantities) over much lower heat.

Caramelization describes the chemical reactions that take place when any sugar is heated to the point that its molecules begin to break apart and generate hundreds of new flavor, color, and aroma compounds. [Cook’s Illustrated]

This slow cook is necessary in order for the chemical process to occur that transforms the sugars in the onions into rich, jammy, umami goodness. This magical transformation only happens after a long cooking time. The more caramelized, the deeper will be the color of the onions and the more intense the flavor.

You can encourage the caramelization process by adding a teaspoon or two of sugar to the onions as they cook; however, the process cannot be rushed. Doing so may result in bitter onions; and subsequently, bitter soup.

Using the traditional stove-top method, caramelizing the onions for this French Onion Soup recipe will take at least 45 minutes, and up to an hour. (I make my caramelized onions in the slow cooker, over a period of about 18 hours.)

Good news! You can freeze caramelized onions!

Did you know you can freeze caramelized onions? Make a big batch and freeze them. Then you can have this easy-to-make soup on the table in just 30 minutes, anytime you want!

Frozen caramelized onions.

What kind of cheese is best for French Onion Soup? 

Traditionally, French Onion Soup is topped with a bubbly, broiled Gruyère cheese. Gruyère is a Swiss-type or Alpine cheese.

Gruyère has a distinctive but not overpowering taste and gets excellent scores for meltability. The flavor of Gruyère can vary wildly, depending on both cheesemaker and age. Like Jarlsberg, young Gruyère is described as creamy and nutty, with the later becoming more earthier as it matures. Fully aged Gruyère can have a slightly grainy texture, like that of aged cheddar.

Depending where you live, it can be difficult to find good Gruyère. If you have this problem, do not – for the love of all Kitchen Elves everywhere – do not buy anything with the words “processed” in its name to melt on top of your hard-earned caramelized onions (unless you enjoy eating melted Play-doh). Instead, go with one of these delicious alternatives.

Gruyère Cheese Substitutes

Fontina and Parmesan: In the absence of Gruyere, the Fontina & Parmesan combo is my personal favorite cheese finish for French Onion Soup. (The soups shown throughout this post are all topped with this mixture.) 

Fontina is a semisoft, very meltable cheese with a slightly nutty, savory flavor. Fontinas from the United States usually have a milder flavor and softer texture than do those from Europe. (I don’t think I’d use a European Fontina for this soup.)

Cheese sprinkled on french bread croutons for French Onion Soup

Jarlsberg: Jarlsberg is my favorite everyday cheese. It’s smooth, sweet, nutty flavor complements French Onion Soup and pulls the sweet notes from the soup. Really good choice. (The only reason I list Fontina first is because, objectively, as far as flavor and meltability are concerned, it is more closely aligned with Gruyère.)

In a pinch, any mild, meltable Swiss cheese will work. Just choose a cheese you love, grate it up, and enjoy!

Should I use a Baguette or a Batard? (And what the heck is a Batard, anyway?)

French baguettes are the usual crouton of choice for French Onion Soup; however, I prefer to use French Batard.

A batard is the lesser known cousin of the thin, sexy French baguette. Usually about a foot or less long, the batard is much thicker around than the baguette, with a slightly thinner crust. I find that batard croutons make for a better soup-eating experience: they are easier to spoon up, and not quite as chewy as those made from baguette rounds. 

No fancy french breads? No worries! Everyday grocery-store French bread will also work just fine. Your choice of bread for the croutons is totally up to you. 

Sliced french bread batard

A Note about Soup Stock

A soup is only as good as the stock upon which it is built. 

French Onion soup is traditionally made with beef stock (or broth); however, you can make it with chicken or vegetable stock if desired. 

If you make your own soup stock, use a light version. You don’t want the flavor of your stock to overwhelm the subtleties of the caramelized onions. You should be able to see sunlight through a jar of your stock. If it is too thick to see the light, add a little water, or a 75/25 combination of water and wine.

Always taste any stock, including boxed stocks, before you use them. A bad stock can ruin an entire soup; a great one can elevate it.  If you don’t like the flavor of your stock, don’t use it. 

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No need to worry about fancy soup crocks if you don’t have them: you can serve French Onion Soup in any individual, oven-safe vessel. Garnish with a sprig of fresh thyme and you’re all set! 

Classic French Onion Soup

Recipe Updated February 9, 2021 (Originally published November 21, 2013)
Classic French Onion Soup
5 from 2 votes

Classic French Onion Soup

Classic French Onion Soup is a perfect union of caramelized onions, crusty french bread, and bubbly melted cheese. Our tried-and-true, easy-to-make recipe is rich, savory, and satisfying to the bone.
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Print Recipe Pin Recipe
Course: Soup
Keyword: cheese, onions
Servings: 6
Calories: 341kcal
Author: Renée | The Good Hearted Woman

Equipment

  • 10-inch Enameled Cast Iron Dutch Oven

Ingredients

  • 5 pounds red or yellow onions about 4-5 large onions, sliced stem to root about ¼" thick (or, I suggest using pre-prepped caramelized onions)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh thyme minced (or 1/2 teaspoon dried thyme), plus a few sprigs for garnish
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons Wondra or all-purpose flour
  • 1 cup red wine or white wine
  • 4 cups beef stock or chicken stock, or vegetable stock
  • 2 teaspoons Worcestershire sauce
  • 6 ounces Gruyere* grated (or Fontina, Swiss, or Provolone)
  • 1 ounce Parmesan shredded or grated (optional)
  • 2 cloves garlic whole, peeled
  • 1 french bread baguette or batard sliced in ½-inch rounds (or french bread loaf)
  • salt to taste
US Customary - Metric

Instructions

Caramelized Onions

  • In a 10-inch Enameled Cast Iron Dutch Oven (or other large, heavy-bottom saucepan) melt 2 tablespoons olive oil and 2 tablespoons butter over medium-low heat.
    Add sliced red or yellow onions to melted oil and butter.
    Cook slowly, stirring frequently, over medium-low heat until onions are very soft and have turned dark golden brown.
    Caramelizing the onions should take at least 45 minutes. DO NOT RUSH or your onions may turn out bitter.
    Foolproof step-by-step directions for caramelizing onions can be found on our post, Slow Cooker Caramelized Onions.
    caramelized onions in dutch oven on stove burner
  • TO USE PRE-PREPPED CARAMELIZED ONIONS (which I heartily encourage you to do!):
    Skip the step outlined above and just add 2 cups (16 ounces) pre-prepped caramelized onions to the Dutch Oven.
    Heat over medium-low until the onions are bubbly; about 5 minutes.
    Frozen caramelized onions.

Soup Base

  • To the prepared caramelized onions, add the wine and deglaze the pan.
    Bring to a simmer over medium-low heat.
    Stir in garlic, thyme leaves (or dried thyme), and freshly ground pepper.
    Reduce the heat and simmer on low until the wine has evaporated and the onions are nearly dry; about 5 minutes.
    Add garlic and thyme.
  • Add the beef stock and Worcestershire sauce.
    Return soup to heat and allow to simmer 10 minutes more.
    Season to taste.
    Broth and wine added to caramelized onions.

Baguette Croutons

  • While soup is simmering, arrange baguette slices on a baking sheet in a single layer.
    Set under broiler just long enough to toast lightly; about 2 minutes.
    Flip the baguette rounds over and repeat.
    Rub one side of each toasted bread slice with a clove of garlic.
    Broiled french bread slices on old baking tray

Serving

  • When you are ready to serve, ladle hot soup into oven-safe bowls.
    Classic French Onion Soup in bowls.
  • Float one or more prepared baguette croutons on top.
    Croutons in bowls, waiting for cheese. French Onion Soup process.
  • Sprinkle generously with grated cheeses.
    Cheese sprinkled on french bread croutons for French Onion Soup
  • Place under broiler just long enough to melt and slightly brown the cheese.
    Broiled cheese on top of French Onion Soup.
  • Garnish with fresh thyme sprigs and serve.
    Classic French Onion Soup

Notes

Wine & Wine Substitutes:
I like my French Onion Soup slightly lighter and on the sweet side: a good Reisling works very nicely.
If you are not a wine-drinker and prefer not to buy it, you can use equal parts additional broth and white grape juice in place of the wine. 

Nutrition

Serving: 1serving | Calories: 341kcal | Carbohydrates: 21g | Protein: 13g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 964mg | Potassium: 90mg | Fiber: 1g | Sugar: 3g | Vitamin A: 773IU | Vitamin C: 1mg | Calcium: 369mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

How to Lighten Up Classic French Onion Soup

If you prefer the classic, intensely flavored French Onion Soup, use beef broth and red wine as listed first in the recipe.

Mr B and I, however, prefer our French Onion Soup on the lighter side of traditional, both in sodium load and flavor profile. For this reason, we often sub in a light chicken stock or vegetable stock (for a vegetarian French Onion Soup) in place of the traditional beef broth base, and white wine instead of the customary red or port. 

Either way, it’s delicious! 

Note that if you sub in a vegetable stock, take care that it doesn’t have a strong flavor, as it will affect the outcome of your soup.

Broiled cheese on top of French Onion Soup.

Homemade soups are some of our favorite things. Be sure to check out these delicious, time-tested  classic soup recipes, including Loaded Baked Potato, Hungarian Mushroom, and the easiest Ham-bone Split Pea Soup you’ll ever make! 

Spoonful of French Onion Soup.

I’m not big on excessive kitchen gadgets, but this herb stem stripper is a thumbnail saver – and totally worth the real estate it takes up in my kitchen drawer. To use it, you just thread the stem through the smallest hole through which it will fit, and pull the stem through. Like magic, the herb leaves fall away, ready to use. It works like a charm on fresh thyme!

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

Fresh thyme on plate with herb stem stripper.

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

 

Filed Under: 30-Minute Meals, Eating Style, Recipes, Soup, Chowder & Stew, Vegetarian Tagged With: caramelized onions, French, onions

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)

January 6 By Renée 9 Comments

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

What is a Scotch Egg?

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

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

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

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

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

Scotch Eggs Recipe

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

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

How to Boil a Perfect Egg for Scotch Eggs

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

How to make a Perfect 6-Minute Egg

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

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

How Egg-Boiling Time Affects Scotch Eggs

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

Scotch egg - egg time comparison

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

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

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

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

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

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

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

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

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

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

eggs and sausage prepped for Scotch Eggs

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

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

breading station for Scotch Eggs

Scotch Eggs Recipe
5 from 5 votes

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)

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

Equipment

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

Ingredients

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

Seasoned Flour [Bowl 1]

  • ¼ cup Wondra
  • ½ teaspoon garlic powder

Beaten Egg [Bowl 2]

  • 1 large egg beaten

Breading Mix [Bowl 3]

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

Instructions

How to Make 6-Minute Soft-Boiled Eggs

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

How to Successfully Apply the Sausage Cover

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

Scotch Egg Breading

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

Air Frying

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

Video

Notes

Scotch Egg Cooking Times (Soft-cooked Center):

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

Nutrition

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

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

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Ingredient Notes 

Eggs

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

Jimmy Dean Sausage

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

Scotch Eggs Ingredients

Wondra

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

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

Panko Breadcrumbs

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

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More Good Egg Recipes to Start Your Day!

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

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

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

Easy Apple Strudel (Apfelstrudel)

December 9 By Renée 7 Comments

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

baked apple strudel

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

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

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

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

blank

What kind of apples work best for apple strudel?

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

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

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

Easy Apple Strudel (Apfelstrudel)

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

Ingredients

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

Instructions

Prepare Apple Strudel Filling

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

Assemble Apple Strudel

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

Notes

This recipe makes two large strudels. 

Nutrition

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

sliced apple strudel

 

Oom-PahPah! More German Recipes! 

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

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Easy Apple Strudel recipeWavy Line

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

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

Chili’s Chicken Enchilada Soup (Copycat Recipe)

November 16 By Renée 6 Comments

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

Chili's Chicken Enchilada Soup

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

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

So romantic.

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

Chili's Chicken Enchilada Soup

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

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

Recipe Updated November 16, 2020 (Originally published November 5, 2013)
Chili's Chicken Enchilada Soup
5 from 1 vote

Chili's Chicken Enchilada Soup (Copycat Recipe)

Prep Time30 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Soup
Cuisine: Tex-Mex
Servings: 10 cups
Calories: 277kcal
Author: Renée | The Good Hearted Woman

Equipment

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

Ingredients

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

Instructions

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

Nutrition

Serving: 1cup | Calories: 277kcal | Carbohydrates: 25g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 898mg | Potassium: 408mg | Fiber: 3g | Sugar: 6g | Vitamin A: 672IU | Vitamin C: 8mg | Calcium: 310mg | Iron: 3mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Ingredient Notes

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

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

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

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

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

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

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

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

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

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

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

Chili's Chicken Enchilada Soup

How to Make Chili’s Enchilada Soup Vegetarian-Friendly

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

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

Chili's Chicken Enchilada Soup

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

Filed Under: 30-Minute Meals, Recipes, Soup, Chowder & Stew Tagged With: Comfort Food, easy meals, Tex-Mex

Fried Green Tomatoes

November 1 By Renée 4 Comments

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

fried green tomatoes on a colorful platter

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

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

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

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

fried green tomatoes and sriracha mayo

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

Wavy Line

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

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

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

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

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

fried green tomatoes salted

Recipe Secrets to Crispy, Grit-free Fried Green Tomatoes

Let’s start with the obvious: cornmeal. 

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

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

(Stay with me on this.)

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

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

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

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

Goodbye Grit! 

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

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

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

fried green tomatoes and sriracha mayo

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

2. Substitute Wondra for All-purpose Flour

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

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

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

3. Use Panko Breadcrumbs

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

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How to Pick a Green Tomato

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

green tomatoes from garden

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

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

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

green tomato slice

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

sliced green tomatoes ready to be battered

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

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

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

Fried Green Tomatoes

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

Equipment

  • Electric Skillet (or Cast Iron Skillet)

Ingredients

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

BOWL 1: Dredge

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

BOWL 2: Wet Wash

  • 2 eggs
  • ¾ cup buttermilk

BOWL 3: Breading

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

Instructions

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

Breading Tomatoes

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

Frying Tomatoes

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

Notes

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

Nutrition

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

Ways to Serve Fried Green Tomatoes

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

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

dipping fried green tomato slice sriracha mayo

Mr B loves fried green tomatoes with Sriracha-Mayo!

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

Something Completely Different

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

Chop House

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

Wavy LineSouthern Surprise

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

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

Wavy LineElectric Skillet versus Cast Iron

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

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

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

When Frying, Consistent Oil Temperature is Key

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

battered green tomatoes frying, side 2

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

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

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

fried green tomatoes and sriracha mayo

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Learn the recipe secrets to making classic Fried Green Tomatoes that are both tender and crisp; with all the traditional corn flavor, but without the grit! fried green tomatoes
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

 

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

Classic Homemade Chicken Pot Pie (from Scratch)

October 19 By Renée 6 Comments

Classic Homemade Chicken Pot Pie is the ultimate comfort food! Start with a rotisserie chicken for easy prep (or roast your own); then add savory roasted vegetables and our easy homemade chicken stock, then top it all off with a tender, flaky herbed pie crust. Perfection! 

Classic Homemade Chicken Pot Pie (from Scratch)

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

Making Homemade Chicken Pot Pie (from scratch) is a labor of love. The ultimate of comfort foods, it is a meal made for cozy Sunday suppers and close family gatherings. 

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This classic Chicken Pot Pie is one of my all-time favorite recipes, developed over decades of trial and error. 

Making chicken pot pie isn’t difficult work: it just takes time and attention. You must first make a pastry crust, oven roast the vegetables, and boil down the (homemade) chicken stock to reduce it. Then you assemble the pie and babysit it (just a little) while it bakes. And it is ALL totally worth it! 

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The Four Elements of a Perfect Homemade Chicken Pot Pie
(Including Substitutions & Faster Prep Tips)

Making an old-fashioned, homemade chicken pot pie is much easier than it looks. This recipe is made up of four basic elements; chicken, stock, vegetables, and crust; and each of these four pot pie components can be made ahead of time.

[1] Chicken

  • Recipe Suggests: Seasoned Rotisserie Chicken 
  • Substitutions: Home-roasted chicken; the equivalent in leftover chicken

You will be using the entire chicken to make this pot pie: the meat goes into the pot pie filling; and the bones, skin, and other bits are used to make the chicken stock. 

Start with a good chicken. The most important thing is that the chicken you use have lots of flavorful bits and juices. If you use a plain, unseasoned chicken, your resulting stock will require a ton of extra seasoning. 

This pot pie recipe is also a great way to use Thanksgiving leftovers: simply substitute turkey for the chicken, and 1 to 2 cups of water plus 2 cups of turkey gravy for the chicken stock portion. 

whole rotisserie chicken in pie dish

[2] Hearty Homemade Chicken Stock

  • Recipe Suggests: Homemade Hearty Homemade Chicken Stock is what sets this pot pie recipe apart: notice how much denser it is than store-bought chicken stocks. Don’t buy flavored water when you can easily make this rich, flavorful stock for just pennies. 
  • Substitutions:There is no substitute for homemade chicken stock; however, if you need to speed things up, you can use 8 cups (2 quarts) of good quality store-bought stock and reduce it by half. 

quart of chicken stock

[3] Roasted Vegetables 

  • Recipe Suggests: Potatoes, carrots, onions, and corn. Note that potatoes vary in texture, depending on type. I prefer to use Yukon Golds, but russet potatoes also work. 
  • Substitutions: Use the vegetables of your choice. Root vegetables should always be roasted first. You can also use frozen vegetable: while not my first choice, they will definitely speed up the process. 

Why are there No Peas in this Pot Pie Recipe? 

You may notice that this chicken pot pie recipe doesn’t specify any “peas” on the ingredient list. While peas are traditionally included in most pot pie recipes, I make no secret about my disdain for cooked peas (with the exception of Split Pea Soup, which is delicious).

Instead, I’ve substituted pan-fried corn, which lends a sweet pop of flavor and some nice texture to the filling mix; however, if you want to sub in peas, that works, too! 

NOTE: Pan-fried corn is one of my favorite add-ins for soups, casseroles, etc. (Check it out in this Sweet Skillet Cornbread {with Pan-fried Maple Corn}!

[4] Herbed Pie Crust

  • Recipe Suggests: Our savory Herb Pie Crust recipe works perfectly with this pot pie recipe. 
  • Substitutions: You can use any standard pie crust for this pot pie; homemade, refrigerated, or frozen. 

baked chicken pot pie with herb pastry crust

Post Updated October 19, 2020 (Originally published November 14, 2012)
baked chicken pot pie with herb pastry crust
5 from 5 votes

Classic Homemade Chicken Pot Pie (from Scratch)

Start with a rotisserie chicken for easy prep (or roast your own); then add savory roasted vegetables and our easy homemade chicken stock, then top it all off with a tender, flaky herbed pie crust. Perfection! 
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Print Recipe Pin Recipe
Course: Main Dish
Cuisine: Comfort Food, Home Cooking
Keyword: chicken
Servings: 8 servings
Calories: 388kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Cast Iron Skillet (10-Inch)

Ingredients

  • 1 whole rotisserie chicken or oven roasted
  • 1 batch Herb Pastry Crust or your favorite pastry crust

Roasted Vegetables

  • 1 pound carrots peeled and cut into 1-inch pieces
  • 1 pound Baby Yukon Gold Potatoes quartered; or similar potatoes, cut into 1" cubes
  • 1 medium yellow onion peeled and thickly sliced root to stem
  • 1½ teaspoons kosher salt
  • 2 tablespoons olive oil

Pan-fried Corn [Optional]

  • 1 tablespoon butter
  • 1 cup frozen corn

Sauce

  • 5 tablespoons butter
  • 5 tablespoons Wondra or all-purpose flour
  • 4 cups Hearty Chicken Stock
  • 1 cup half-and-half or milk
  • salt & pepper to taste
  • 1 teaspoon Herbes de Provence * or ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice [See NOTE)
US Customary - Metric

Instructions

Ingredient Prep

  • Debone the Chicken.
    For the purposes of this recipe, deboning means, "Get the meat off the bones." It doesn't need to be pretty: no one else is going to see it. 
    whole rotisserie chicken in pie dish
  • Put separated chicken meat into a medium bowl and set aside.
    Put the the bones, skin, and any cooking juices into a large stock pot and set aside.
    Deboned chicken in black plastic container
  • Prep the potatoes, carrots, and onions for oven roasting. (I don't peel the baby potatoes when I use them.)
    Put all of the peeled, cut vegetables into a medium bowl.
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  • Put all of the onion and and carrot trimmings, as well as 2 stalks of chopped celery, into the stock pot with the chicken bones, etc.
    NOTE: There is no celery in the pot pie filling.
    vegetable scraps in pot
  • Follow the directions for making Hearty Homemade Chicken Stock, seasoning as directed.
    [Alternately, reduce 8 cups of high-quality store-bought chicken stock down to 4 cups.]
    Set aside.
    *NOTE: The Herbs de Provence used in the chicken stock are critical to the flavor profile of this Chicken pot pie.
    If you are using reduced store-bought (or other) stock, add 1 to 1½ teaspoons of Herbs de Provence to the stock before you reduce it. (OR ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice.)
    quart of chicken stock

Oven Roasted Vegetables

  • Preheat oven to 450°F [230°C].
    Toss the vegetables in the bowl generously with olive oil, and season with salt and pepper.
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  • Pour seasoned vegetables onto a baking sheet and roast uncovered in oven for 20 minutes, or just until tender.
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Pan-fried Corn (Optional Step)

  • Heat a small skillet over medium-high heat.
    Melt one tablespoon of butter.
    Add frozen corn to hot butter and pan-fry for 5-7 minutes, stirring constantly, until corn begin to turn golden brown.
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Chicken Stock Pan Sauce

  • Melt 5 tablespoons of butter over medium-low heat in a large (10 or 12-inch) cast iron skillet.
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  • Add 5 tablespoons of flour.
    NOTE: You can use regular flour if that's what you have, but I always use "instant flour" for this. I use Wondra, but there are other brands. Instant flour is low-protein, finely ground wheat flour that has been pre-cooked and dried. Wondra instantly dissolves in liquids and won’t form lumps in your sauces.
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  • Immediately whisk in the flour, and stirring constantly for even cooking.
    In 3 to 5 minutes, you'll have a light roux that puffs slightly and smells a bit nutty.
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  • Stir in 4 cups of hearty chicken stock all at once, continuing to whisk the sauce as it thickens.
    When the sauce has thickened, add 1 cup of half-and-half (or milk).
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  • The sauce should be thin, but thick enough to coat a spoon.
    The sauce will thicken considerably while cooking as it absorbs into the other filling ingredients.
    Season liberally with salt and pepper to taste.
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Assembling the Pot Pie

  • Preheat oven temperature to 425°F | 220°C.
  • Add the chicken meat, roasted vegetables, and pan-fried corn to the pan sauce.
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  • Gently mix to combine.
    To use premade filling: Reheat filling on stovetop or in oven until until it reaches a consistent internal temperature of 95-100° [35-37°C] before adding crust.
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  • Roll out pie crust about 2-3 inched larger than the top of the cast iron skillet you are using.
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  • Top the chicken filling with pie crust, turn the edge under to fit skillet edge, press against the sides to seal, and flute the edges.
    You can also brush the pastry dough with an egg wash if you would like.
    I used 1 egg and 2 tablespoons of water for the egg wash on the pot pie pictured here.
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Baking Chicken Pot Pie

  • Put cast iron skillet in center of oven and bake at 425°F | 220°C for 40-50 minutes.
    Check Chicken Pot Pie after 30 minutes.
    If the top seems to be browning too quickly, gently lay a piece of aluminum foil over the top of the entire pie. Do not form or crimp it - just lay it over the top.
    Remove chicken pot pie from oven when it is golden brown on top and crust is fully cooked.
    Allow pot pie to cool for at least 10 minutes before serving.
    baked chicken pot pie with herb pastry crust

Notes

Chicken Pot Pie Filling can be made up to 3 days ahead of time.

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 31g | Protein: 18g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 803mg | Potassium: 829mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9898IU | Vitamin C: 18mg | Calcium: 83mg | 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!

baked chicken pot pie with herb pastry crust

Looking for more pot pie ideas? Check out this delicious Pot Pie round-up! 

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

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

Filed Under: Main Dishes, Recipes Tagged With: baking, chicken, Comfort Food, Pastry, vegetables

Blueberry Banana Muffins (Naturally Low-Fat)

October 16 By Renée 3 Comments

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

blueberry banana muffins

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

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

blueberry banana muffins

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

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

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

large blueberry muffin

What is Demerara sugar?

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

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

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

More popular Raw and Less Refined Sugars Used in Cooking

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

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

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

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

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

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

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

muffin batter

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

Naturally Lowfat Blueberry Banana Muffins

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

Equipment

  • Standard Muffin Tin
  • Muffin Tin Liners

Ingredients

Dry Ingredients

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

Wet Ingredients

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

Berries & Topping

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

Instructions

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

Notes

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

Nutrition

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

DID YOU KNOW?

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

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So Thankful for Our Reader Comments & Advice! 

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

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

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

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

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

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

blueberry muffins & leaves

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

muffins & blueberry leaves

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

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

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

Savory Herb Pie Crust

October 13 By Renée 2 Comments

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

baked chicken pot pie with herb pastry crust

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

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

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

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

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

A Tender, Flaky, Golden Crust Infused with Herbs

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

herb pie crust on chicken pot pie; ready to bake

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

Secrets to Perfect Pie Crust

Mom taught me three simple rules for making pie crust. 

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

herb pie crust rolled out on parchment

Use Two Pieces of Parchment Paper to Make Rolling Easier

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

To do this:

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

Savory Herb Pie Crust

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

Ingredients

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

Instructions

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

Notes

Standard Pastry Baking Times

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

Nutrition

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

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

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Did You Know? Every Brand of Flour Hydrates Differently!

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

baked chicken pot pie with herb pastry crust

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

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

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Classic Blueberry Pie with easy pie dough roses.

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

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

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