Main Dishes Archives | The Good Hearted Woman

Cornbread Breakfast Casserole {Leftover Makeover}

Turn leftover Chili-&-Cornbread (or Anything & Cornbread) into a delicious layered Cornbread Breakfast Casserole.

To make this scrumptious layered Cornbread Breakfast Casserole, all you need is leftover cornbread, leftover chili or thick stew, and a handful of standard pantry and fridge staples. Easy-peasy!!!

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Cornbread is one of those things that is best eaten the day it is prepared: after that, it quickly begins to toughen and lose its freshness.

Recently, while developing my recipe for Sweet Skillet Cornbread, I made four separate batches of cornbread in the same week. I usually try to string recipe tests out over a few weeks, but that didn’t happen this time, and as a result, we had a mountain of leftover cornbread.

Normally when I have leftover cornbread, I crumble and freeze it for use as breadcrumbs and casserole or pasta topping, but that lovely cornbread pile just called out to be made into something wonderful.

My first thought was to make a savory cornbread pudding, but then, Ooo… What about a stratta? (FYI – stratta, or strata, is just a fancy name for a layered casserole, often prepared with bread).

As it happened, we had a fridge full of fresh eggs thanks to Lady Bird Johnson and Harriet Lane Johnston (our two chickens), and a bowl of leftover chili. A plan began to take form.

The leftovers that I used for this Cornbread Breakfast Casserole recipe were equal to roughly 1/3 of a batch of Sweet Skillet Cornbread.

It is a long road from having a cool food idea to creating a viable recipe that is both tasty and can be successfully replicated by others. That road requires knowledge, preparation, organization, and testing, testing, testing.

When I’m working on a new recipe, I usually make it between one and four times, depending upon how involved it is and how many times I’ve made it in the past. For tried and true recipes like Mom’s Spaghetti Sauce or Split Pea Soup, which I’ve made countless times in the past, I make a single batch to verify ingredient amounts, instructions, and cooking times – and so that I can take pictures, of course!

For original recipes like this Leftover Cornbread Breakfast Casserole, however, I make the recipe a minimum of three times, and often more. A few years ago, Mr B and I made at least seven batches of (Almost) Original Taco House Fiesta Dressing before we deemed it perfect.

Having all that extra leftover cornbread at the same time gave me the opportunity to make and test something new. As I chiseled away at my Mountain of Leftover Cornbread, turning it into a trio of breakfast casserole test runs, I started wondering about how other food writers, recipe developers, and bloggers approach the task of proving a new recipe, so I ask a few of my foodie friends to share a little about their process.

It was interesting to learn how other food writers approach the challenge of testing out a recipe. I know first hand the amount of time and work involved, but the lengths some go to in pursuit of perfection surprised even me! (I’m looking at you and your 100 cakes, Eileen! 😉) Check out what they have to say:

QUESTION: On average, how many times do you make a recipe from start to finish before posting it to your blog? What is your standard process for developing recipes?

Every recipe has been tested at least three times in my kitchen after it’s been perfected. First test is for measurement accuracy. Second is for timing. Third for photography. New recipes and new methods are tested more extensively before they enter this process. When someone tries a recipe from my blog I want them to know it will turn out and I can’t give that guarantee by making a recipe just once.
~ Renee, Renee Nicole’s Kitchen

I make all of my recipes about 4 to 5 times before I post. The first two times are just for me and my husband to eat. I make most of my changes at this stage. The next two batches are given out to different groups of neighbors to get outside feedback. Finally, if I haven’t done it already, I make it one last time to re-shoot any photographs that I might want for the article.
~ Valerie, Tiny Kitchen Cuisine

Typically once 😂, sometimes twice, but the most to date I’ve repeated and photographed and tweaked was my Nutella Banana Bread; I made it 3x in 10 days. I share that experience in my post. Most of my recipes are tried and true and since my focus is easy and simple, if I can’t get it right the first time then I typically don’t make it again.
~ Kathleen, The Fresh Cooky

[I make a new recipe] at least 3 times, then more to test different substitutions that I know readers will ask about…so I usually make each one 10x (including one for photos and one for video). I work ahead so I spread out the batches (so we’re not eating the same thing 10x in a short time frame).
~ Laura, Joy Food Sunshine

Because I have a baking blog and baking recipes need to be precise, I usually make a recipe a minimum of 3x before I’m ready to post. Four or five tests for a recipe is not unusual. For my Pound Cake Perfection recipe I baked over 100 cakes to get the best recipe possible.
~ Eileen, Baking Sense

Usually it’s 3 times but sometimes more if I end up creating variations or if I want to test different methods of cooking (stove top, instant pot, etc). There was one time where I tested it like 6 times and ended up with so much leftovers that my husband told me to STOP! haha..because he ends up eating most of it.
~ JinJoo, Kimchimari

I make a recipe at least three times and sometimes more before the recipe is completely worked out. By the time I’ve done the video and the photos and all the recipe testing it’s a total of 7 or 8 times. By that time I never want to see it again. Lol. I actually have a little group of people who I call my baby bellies who take a lot of extras off of my hands..
~ Wendi, Loaves and Dishes

Typically, the third time is the charm, although I have nailed recipe experiments on the first try (but made it again to be sure) … and abandoned ideas altogether after too many tries, chalking them up to “recipe fails.” When it comes to recipe development, like anything creative (plus scientific), you must be willing to fail in order to succeed.
~Kelly, Kitchen Gone Rogue

I like to make my recipes 3-4 times before posting, assuming it’s a brand new recipe. If it’s a family favorite that I’m just getting around to posting, it won’t take that many tries. If it’s a dessert recipe I try to time it around a social gathering of some sort so I can give a batch or two away.
~ Megan, Scratch to Basic

Overall, three successful trial runs seems to be the magic number for the majority of recipe developers who responded to my question, though clearly everyone puts their own spin on that triple-check. Many thanks to those recipe writers and bloggers quoted here, as well as the many others who chimed in, for all their hard work and dedication!

Now it’s time to grab those leftovers out of the fridge and throw together one of the best breakfast casseroles you’ve had all year!

5 from 6 votes

Leftover Cornbread Breakfast Casserole

Turn leftover Chili-&-Cornbread (or Anything & Cornbread) into a delicious layered Cornbread Breakfast Casserole.

Prep Time25 mins

Cook Time30 mins

15 mins

Total Time1 hr 10 mins

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Course: Breakfast or Brunch, Main Dish

Cuisine: American

Keyword: cornbread, eggs, leftovers

Servings:

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

2 tablespoons butter divided
1 large sweet onion peeled and sliced 3/8" - 1/4" thick
3 - 4 cups leftover cornbread sliced, cubed or crumbled (see note)
1 1/2 - 3 cups leftover thick chili or stew
1 -2 cups grated cheese cheddar and mozzarella are always safe bets, but feel free to use whatever goes well with your "leftover layer."
8 - 10 whole eggs

Instructions

Heat 10" cast iron skillet (or cast iron pie dish) over medium heat for 2 minutes. Add one tablespoon of butter to the skillet and swirl to coat as the butter melts. The butter should sizzle, but not brown. Immediately place the onion slices in hot butter in the skillet in a single layer. (You can crowd them a bit because they will shrink as the cook.)
Fry onions for about 2-3 minutes, or until golden. Using a spatula, carefully turn onion slices over to fry the other side. When onions are nicely browned on each side, carefully remove them from skillet using a spatula and set aside on a plate.
Melt 1 tablespoon butter in a 10" cast iron pie dish (or cast iron skillet). Swirl melted butter to coat bottom and sides.
Cornbread Layer #1 • Cubed
Into the prepared cast iron pie dish, lay in 1 1/2 - 2 cups of sliced (or crumbled) leftover cornbread, so that the bottom of the dish is completely covered by about 1/2 inch of cornbread.
In a small bowl, whisk together 2 eggs and 1/3 cup milk. Season with 1/4 teaspoon salt and a few turns of freshly ground pepper. Pour evenly over cornbread layer in pie dish. Press down slightly, just enough to flatten layer.
Grated Cheese Layer
Sprinkle grated cheese over cornbread layer.
"Leftover" Layer
Spread leftover chili (or stew, or whatever you are using) on top of the grated cheese.
Cornbread Layer #2 • Crumbled
Spread 1 1/2 - 2 cups crumbled leftover cornbread over the top of the Leftover layer.
Carefully crack 6 to 8 eggs onto casserole, arranging them evenly in a ring around the top of the casserole.
Arrange pan-fried onions around egg yolks. (This is actually kind of fun: I was thinking of Vincent Van Gogh while I was working.)
Bake for 30 to 35 minutes at 350°. Whites should be set, and the whole thing is relatively firm to the touch. Allow casserole to rest for 10 minutes before slicing.
Garnish with chopped fresh parsley or cilantro. Serve warm.

Notes

For best results, use leftover cornbread from my Sweet Skillet Cornbread recipe.

Preparing Leftover Cornbread

If possible, try to avoid making your leftover cornbread into fine breadcrumbs. This will result in a very heavy, dense casserole.

I prefer to cube, or even slice, the cornbread that I use for the first layer. I try to slice it 3/8 - 1/2" thick, and use the slices to cover the bottom of the pan. That said, occasionally leftover cornbread defies slicing; in which case I try to keep it in the largest crumbled state possible. I use the larger crumbles for the first layer, and smaller crumbles for the top layer.

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

I found the act of arranging the pan-fried onions around the egg yolks quite therapeutic. I was thinking of Vincent Van Gogh while I was working.

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

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

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Light & Easy Spanakopita

May 30 By Renée ♥ 15 Comments

Our Light & Easy Spanakopita (Greek Spinach Pie) is a rich, savory pastry stuffed with spinach, onions, feta, lemon, and herbs, all wrapped up in layers of buttery phyllo dough.

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Spanakopita (or Greek Spinach Pie) is easily on one of our favorite all-around meals. You can dress it up and serve it warm for dining in, slice and serve for an easy lunch, or eat it cold for a fast meal on the go.

Traditional spanakopita, as you may know, is usually high in fat, and often very heavy as well. However, after making just a few simple changes, I was able to reduce the fat in this Light & Easy Spanakopita recipe to half that of my original recipe. The outcome is a more tender, flakey pie, which Mr B and I much prefer over heavier versions.

Greek Spinach Pie can be served as a main course or as a hearty side. The lemony undertones go well with chicken or fish. (It probably pairs well with lamb too; but since I don’t eat lamb, I can’t say for sure.) Mr B and I find that a simple meal of spanakopita and table grapes is very satisfying.

Leftover spinach pie makes a delicious lunch or brunch entry; or try this breakfast favorite: slice cold spanakopita into Lincoln-log size pieces (about 1″x1″x4″), fry the resulting “spana-logs” in a skillet like sausages, and eat “spanakopita links” with eggs for breakfast!

Tips for Perfect Spanakopita

DRAIN THE SPINACH

Start with frozen spinach. (Yes, you can use fresh, but I have had much better results using frozen.)

First, defrost the spinach in the microwave, and allow it to cool until it is safe to handle. Then squeeze the crud out of it. I mean, really, really squeeze it. With your hands!

You can use a sieve or colander if you want, but you are going to have to get your hands wet at some point, so it will save you some time if you just dive right in. A pound of frozen spinach will squeeze down to about the size of an orange; somewhere between a baseball- and a softball-sized.

GO EASY ON THE BUTTER

This is one area where I was able to cut a lot of fat from my original recipe. You simply do not need to slather every layer in butter.

For each phyllo dough layer, dip the tip of a soft-bristle pastry brush into the melted butter 1/2″ or less: you don’t want to overload it. Brush each layer of phyllo dough with a few strokes of butter and then place the next layer.

Do not dip the brush in the butter more than once – you don’t need to completely cover each pastry sheet with butter. I usually do about two sheets with one brush dip, with the exception of the top sheet, which I paint lightly but completely.

BE A PHYLLO DOUGH BOSS

I used to be a little intimidated by phyllo dough. It is so fragile, and many recipes warn of its fragile nature and dramatically demand that you keep it covered at all times like a sickly newborn. Well, I am here to tell you, don’t worry! Phyllo dough is very forgiving, and my experience is that the results are always better than I imagine they will be when I put whatever I am making into the oven.

Thaw overnight in the refrigerator. If you forget, you can put it out on the counter for four or five hours (or all day if you are at work), but the results won’t be as even. Keep the package closed while you are thawing it. Do not thaw in the microwave. You can keep unopened, thawed phyllo in the fridge for up to a month.
Prepare all your ingredients and have EVERYTHING ready to go before you open the package!
Make sure your hands are dry when you handle it.
When you unroll it, cover it with wax paper or kitchen cloth. You can put a damp cloth over the wax paper or cloth, but don’t put it directly on the phyllo dough. (I never use a damp cloth, and everything always works out fine.)
Work fast when it is uncovered, and don’t get distracted. (Phyllo dough doesn’t care about your phone.)
If you tear a piece, just patch it – no worries. Unless it is the top sheet, no one will ever know.
If you have sheets left over, just roll them back up and cover them tightly with plastic wrap. They will keep in the fridge for at least a week.

5 from 1 vote

Light & Easy Spanakopita (Greek Spinach Pie)

This lighter version of Greek Spinach pie has all of the flavor of the original with less than a half of the fat of traditional recipes.

Prep Time40 mins

Cook Time45 mins

Total Time1 hr 15 mins

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Course: Dinner or Appetizer, Lunch

Cuisine: Greek

Keyword: greek food, phyllo dough, spanakopita, spanikopita, spinach, spinach pie

Servings: large servings

Author: Renée ♥ The Good Hearted Woman

Ingredients

2 Tbls vegetable oil
1 large onion chopped
2 cloves garlic minced
1 lb frozen spinach thawed & thoroughly drained
2 Tbs fresh dill chopped (or 1 Tbls. dried dill)
2 Tbs flour I use Wondra
8 oz feta cheese crumbled
1 medium lemon
4 eggs lightly beaten
1 tsp. Cavender's Greek Seasoning or Salt & Pepper, to taste
15 sheets phyllo dough
Olive oil or butter flavored Pam
3 Tbs butter melted

Instructions

Preheat oven to 350°.
Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Add minced garlic and cook one minute more.
Mix in the thoroughly drained spinach and dill. Sprinkle flour over the top and stir to combine. Cook approximately 5 minutes, or until most of the moisture has been absorbed. Remove from heat.
Zest the lemon and add zest to the spinach mixture. Squeeze the juice from the zested lemon halves into the mixture as well.
In a separate bowl, mix feta, eggs, and seasonings. Add the feta mixture to the warm spinach mixture and stir to combine.
Spray the bottom of a 9 x 13-inch baking dish with cooking spray. Lay one sheet of phyllo dough flat in pan.
Dip a pastry brush 1/2" or less into the melted butter: you don't want to overload it. Brush the single sheet of phyllo dough at the bottom of the baking dish with a little butter. Do not dip the brush in the butter more than once - you don't need to completely cover each pastry sheet with butter. (I can usually do at least two sheets with one brush dip.)
Add another sheet and repeat until you have five sheets total.
Spread 1/2 of spinach mixture over the buttered phyllo dough layers.
Layer on 5 more sheets of phyllo, buttering lightly in between each layer. Spread on remaining spinach mixture.
Top with the last 5 sheets of phyllo, buttering lightly between each layer.
Bake in the preheated oven 45-50 minutes, or until golden brown.

Nutrition

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!

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

UPDATED 2019: Originally posted Jan 21, 2014

Lighter Classic Sloppy Joes

May 2 By Renée ♥ 8 Comments

This lighter version of classic Sloppy Joes has all the rich, savory, full-bodied flavor you’re craving!

We had some amazing lunch ladies at my elementary school when I was growing up. Nearly every day, they baked us fresh bread, and they served up what I have come to learn was some of the finest school food offered in the Portland Public School District at the time.

Sloppy Joe Day was always a good day in our lunchroom! I remember passing through the lunch line, watching as the Sloppy Joe lady plunked a big ice cream scoop full of thick, meaty sauce onto the bottom half of a freshly baked burger bun, where it sat like a little brown igloo until she smooshed it into a patty shape with the other half of the bun.

Once at your table, you would hold your Sloppy Joe in both hands, fingers on top, thumbs down. The trick was to keep it level as you bit down, in the hopes that at least some of the filling would stay inside the bun as you did. I nearly always finished mine with a fork though, as most of my Joe inevitably ended up plopping out on my lunch tray.

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Tradition has it that Sloppy Joe’s originated in the Midwest in the 1930’s as the saucy loose meat creation of a Sioux City, Iowa cook named Joe. I’m not sure how true that story is, but I like it, so I’m going with it.

Sloppy Joe didn’t find his way into my mother’s kitchen until Hunt’s released its canned “Manwich” sauce in the early 1970’s, at which time Mama was quick to jump on the Sloppy Joe train. Like many women of her generation, she was fascinated by the boon of boxed, canned, and frozen meals that food companies of the time were churning out. Hello, Joe!

Thankfully, the frenzy over boxed and canned meals has long passed, and today I do all I can to avoid prefab foods. But sometimes I still get the craving for those old standbys – most recently for the classic Sloppy Joes of my childhood cafeteria.

Lightening Up Ol’ Sloppy Joe

In order to bring classic Sloppy Joes into the new millennia with lighter, healthier ingredients, I had to make a couple of significant changes.

First, because we’ve taken a giant step back from beef in the last few years, I substituted ground chicken for the traditional ground beef. (You can also use ground turkey.)

That, however, presents another problem, because ground chicken is essentially the tofu of live proteins, in that it is utterly tasteless all by itself. For a more positive spin, think of it as a blank canvas, just waiting for you to paint it up with your culinary magic.

In order to recreate the rich, savory flavor that is the calling card of any respectable Sloppy Joe, I started by adding a splash of Worcestershire sauce and a little cocoa powder to the mix.

In addition to the traditional onions and celery, I also added a handful of grated carrots for depth and sweetness, a squirt of Sriracha for a touch of heat, and a handful of savory spices.

Finally, because I prefer my Sloppy Joes to have some body, I added a little ground oatmeal. If you’ve never used this trick to thicken a meat sauce before, it may sound weird, but it works like a charm, and you’ll never even taste the oatmeal. (Do not use oat flour for this: it is too finely ground.)

How to Make Homemade Burger Buns, with recipes for "Cheese & Onion Buns" and "Cheesy Ranch Buns" | The Good Hearted Woman

5 from 1 vote

Lighter Classic Sloppy Joes

This lighter version of classic Sloppy Joes has all the rich, savory, full-bodied flavor you’re craving!

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Course: Main, Main Course, Main Dish

Cuisine: Comfort Food

Keyword: lighter sloppy joes, sloppy joes

Servings: servings

Calories: 210kcal

Author: Renée ♥ The Good Hearted Woman

Ingredients

Sloppy Joes Sauce

2 tablespoons butter
1 medium onion chopped
3-4 stalks celery finely chopped
1 - 1 1/4 pounds ground turkey or ground chicken
1/2 cup cold water
3/4 cup ketchup [We use Portland Ketchup!)
1 tablespoon brown sugar see NOTES
1 tablespoon Worcestershire sauce
1 teaspoon unsweetened cocoa powder
2 teaspoons salt
2 medium carrots coarsely grated
1 teaspoon Sriracha
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/2 teaspoon paprika
1 cup water or as needed
1/8 - 1/4 cup old-fashioned or quick oats coarsely ground or chopped

For Serving

Chopped green onions
Toasted burger buns
Cheese sliced or grated [Optional; see NOTES]

Instructions

In a small bowl, mix together ketchup, brown sugar, Worcestershire sauce, cocoa powder, salt, Sriracha, basil, oregano, fennel seeds, and paprika. Set aside.
Melt butter in a large, heavy skillet over medium heat. Increase heat to medium-high and add chopped onions and celery. Stir intermittently until the onions just begin to brown.
Add 1/2 cup water and ground meat to skillet with the onions and celery. Season with Break meat apart and cook until no pink remains and water has evaporated.
Add contents of small bowl to skillet mixture and stir to combine thoroughly.
Reduce heat to Low, cover skillet, and simmer 5 - 10 minutes.
If mix is too thick: Add up to a cup of water before simmering (Don't go crazy, though!)
To thicken the mixture, add 2 -4 tablespoons of quick or old-fashioned oats. This works best if you run them through a food mill or small blender first. Be careful though - you don't want to turn it into oat flour - you just want to break the oats up a little.

Notes

SLOW COOKER DIRECTIONS: Do steps 1 - 4 as outlined, then dump everything into the slow cooker, and cook on low for 1-2 hours.

INGREDIENT NOTES:

BROWN SUGAR: If you prefer your Joes a little less sweet, reduce or omit the brown sugar according to your tastes. Also, pay attention to the amount of sugar in your ketchup - if it is a very sweet variety, you will want to cut back on the brown sugar.
CHEESE: I usually use cheddar, or a blend of cheddar and jack. Just use whatever sounds good to you.

Nutrition

Calories: 210kcal

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

One of the best things about classic Sloppy Joes is that you can make them well ahead of time – as in days ahead – and simply heat the sauce up when you’re ready to eat.

Sloppy Joes: Not Just for Buns!

Never underestimate the versatility of the humble Sloppy Joe. Sure, it’s great on a bun, but it has so much potential for branching out. Here are just a few ideas:

Sloppy Huevos Rancheros
Sloppy Breakfast Tacos
Sloppy Lasagna
Sloppy Pasta
Sloppy on a Shingle
Sloppy Rice
Sloppy Avocado

Homemade Sloppy Joes are even better on homemade buns! We like to serve these on my homemade Cheese & Onion Burger Buns. If you’d like to learn more about making your own burger buns – it’s super easy!!! – check out our post on How to Make Homemade Burger Buns (includes my Cheese & Onion Buns recipe).

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

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

You may notice our cat Jackson Browne in the background of a few of the photos in this post. Jack has turned photo-bombing into a serious art form. I am almost certain that he watches for me to point the camera (or my phone) at something, then waits until just the right moment before leaping into the shot a millisecond ahead of my shutter finger. (You can catch more of Jack and friends, plus a few of my doodles, on Instagram at The Harmony Cat.)

How to Make a Perfect Frittata {Plus 70+ Amazing Frittata Recipes}

February 13 By Renée ♥ 20 Comments

Everything you need to make a perfect frittata: a super-easy Master Frittata Recipe that you can use to transform leftovers into something new and delicious, plus a collection of 70+ frittata recipes to get your creative juices flowing.

Frittata = Skillet Omelet = Crustless Quiche = Egg Pizza = Leftover Heaven

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

Frittatas may be just what you’re craving.

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

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

For inspiration, check out My Master Frittata Recipe (so fancy!!) below, which includes lists of ingredient ideas. Following the Master Frittata Recipe, you’ll also find links to 70+ delicious recipes to inspire you.

MASTER FRITTATA RECIPE

Making a basic frittata from leftovers is pretty straightforward. I’ve broken them down into six simple steps for the printable graphic below, listed here with a few extra notes:

Preheat oven to 375°F | 190°C.
• I sometimes turn the oven up to 400° for a shorter cook time.
Sauté vegetables and proteins in a large skillet until fully cooked.
• When everything is fully cooked, you want between 2 and 3 cups of combined cooked veggies and protein.
• I use a 10- or 12-inch cast iron skillet, depending on how big a crowd I’m feeding.
In a medium bowl, whisk together 6 eggs & ½ milk. Stir in herbs and spices.
• I sometimes use 1 or 2 more eggs, especially when using a 12-inch skillet.
Pour eggs evenly over skillet mixture. Sprinkle cheese over top.
• Once you pour in the egg mixture, stir it in a little so that it settles in and around the ingredients in the pan. The egg mixture should just barely reach the top of the veggie mix in skillet. If it looks like there aren’t enough eggs, go ahead and whisk up another and pour it in. Don’t go crazy though – remember, the egg mixture will raise up quite a bit while baking.
Cook mixture over medium-low heat without stirring for 3 minutes.
• It helps to shake the pan once to settle everything together, but don’t stir, because the grated cheese may settle on the bottom, and that isn’t where you want it.
Transfer oven and bake about 30 to 35 minutes.
• Cooking time for frittatas is very flexible, because it is so dependent upon the ingredients used and the density of the frittata. I’ve made frittatas that were done in 20 minutes, and others that took almost an hour to cook. To test for doneness, insert a knife in the center of frittata – it should come out clean.
• If possible, allow the freshly baked frittata to set for 10-15 minutes before cutting.

HINT: Click image below for a printable PDF that you can magnet to the fridge!

❤️ Scroll down for 70+ frittata recipes to get your creative juices flowing! ❤️

NOTE: If you like this Frittata graphic, you might also like How to Make a Buddha Bowl.

5 from 1 vote

How to Make a Perfect Frittata

Frittata Perfection in six easy steps.

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Course: Main Course

Keyword: frittata

Servings:

Author: Renée ♥ The Good Hearted Woman

Ingredients

Basic Frittata Ingredients

6-8 eggs
1/2 cup milk
~ 2 cups cooked vegetables
~ 1 cup cooked protein [optional]
1 - 1 1/2 cups grated cheese
Herbs spices, seasonings as desired

INGREDIENT INSPIRATION

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

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

Cooked Proteins [~ 1 cup cooked; optional]

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

Cheese [~ 1 – 1 ½ cups grated]

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

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

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

Instructions

Preheat oven to 375°F | 190°C.
In a large, oven-safe skillet, sauté vegetables and protein in olive oil over medium heat until soft. You want between 2 and 3 cups of cooked veggies and protein when everything is done.
In a medium bowl, whisk together 6 eggs & ½ milk. Stir in herbs and spices.
Pour eggs evenly over skillet mixture. (The egg mixture should just barely reach the top of the veggie mix in skillet. If it looks like there aren't enough eggs, go ahead and whisk up another and pour it in.) Sprinkle cheese over top and shake the pan once to settle everything together.
Cook mixture over medium-low heat without stirring for 3 minutes. (I usually poke things around a bit during this step. The basic idea here is that you don't want to stir it and have all that grated cheese settle to the bottom.)
Transfer oven and bake about 30 to 35 minutes, or until a knife inserted in the middle comes out clean. If possible, allow to set for 10-15 minutes before cutting.

Notes

SKILLET: For best results, use a 10- to 12-inch cast iron or other heavy, oven-safe skillet.

COOK TIME: Depending upon the density of ingredients and type of skillet used, it can take up to an hour in the oven for the frittata to be completely cooked.

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

MEATY FRITTATA RECIPES

Bacon, Apple & Gorgonzola Frittata [Tastfulventure]
Bacon & Brie Frittata [Building Our Story]
Bacon & Potato Frittata [Christina’s Cucina]
Bacon Lobster Omelette [Caroline’s Cooking]
Bacon, Spinach, Tomato & Ricotta Frittata [Beauty & the Foodie]
Bacon, Tomato & Cheddar Frittata [Homemade Food Junkie]
BLT Frittata with Ramen Noodles [Soup Addict]
Broccoli & Salami Frittata [The Schizo Chef]
Broccolini Cheddar Bacon Frittata [Umami Girl]
Buffalo Chicken Frittata [Thyme & Joy]
Caramelized Onion Frittata [Urban Foodie Kitchen]
Cheesy Ham & Asparagus Frittata [Cooking with Carlee]
Chorizo Frittata [Latina Mom Meals]
Cottage Cheese, Kale & Smoked Salmon Frittata [Supergolden Bakes]
Deep Dish Breakfast Frittata with Comté Cheese, Bacon, Sausages, Tomatoes and Mushrooms [Super Golden Bakes]
5-Ingredient Cheeseburger Frittata [Snacking in Sneakers]
Grilled Corn & Tomato Frittata [Hey Nutrition Lady]
Frittata with Goat Cheese, Leeks & Sage [The Gluten Free Homestead]
Hearty Southwestern Frittata with Potato and Beef [My Sequined Life]
Italian Frittata with Sausage, Red Peppers, Potatoes & Onions [The Gluten Free Homestead]

Low-Carb Bacon Cheeseburger Frittata [My Life Cookbook]
Low-Carb Pepperoni Pizza Frittata [My Life Cookbook]
Meat Lovers Frittata with Salsa Verde [Muy Bueno Cookbook]
Mexican Frittata [Real Food, Real Deals]
Mexican Pasta Frittata [Living Well Kitchen]
Mushroom Omelette with Chèvre, Cherry Tomatoes & Sausage [Chocolates & Chia]
Potato & Chorizo Frittata [Muy Bueno Cookbook]
Salmon, Pea & Horseradish Frittata [Pointed Kitchen]
Sausage, Peppers, and Onions Frittata with Garlic Herb Goat Cheese [Mashup Mom]
Skillet Sausage, Egg, and Cheese Grits Breakfast Bake [Peas & Crayons]
Smoked Salmon & Veggie Frittata [Allergy Free Alaska]
Smoked Salmon Crustless Quiche [The Good Hearted Woman]
Smoked Salmon Frittata [Downshiftology]

Smoked Salmon Frittata [Killing Thyme]
Spinach Artichoke Cottage Cheese Frittata [Rhubarbarians]
Spring Frittata with Seeded Avocado [Cook with Me Darling]
Sausage, Mushroom & Cheddar Frittata [Chef Rhadia]
Sweet Potato Salmon Frittata [The Food Blog]
Turkey Sausage & Spinach Frittata [Dude the Cookz]
Vietnamese Frittata with Ground Pork, Onion & Basil [Delightful Plate]

VEGETARIAN FRITTATA RECIPES

Asparagus & Brie Frittata [Pointed Kitchen]
Asparagus Goat Cheese Frittata [Tasting Page]
Baked Frittata with Spinach & Feta [The Clever Meal]
Baked Mushroom Leek Frittata [Jessica Levinson]
Bitter Melon Egg Frittata [Daily Cooking Quest]
Black Beans, Tomato & Spinach Quiche [Mashup Mom]
Broccoli, Spinach & Artichoke Frittata [The Forked Spoon]
Broccoli Rabe And Smoked Mozzarella Frittata [Just a Little Bit of Bacon]
Courgette & Sun-dried Tomato Frittata [Neil’s Healthy Meals]
Crustless Asparagus Quiche with Cottage Cheese [The Conscience Dietitian]
Easy Goat Cheese & Sun-dried Tomato Frittata [Our Happy Mess]
Frittata with Corn, Cheddar and Spinach [Umami Girl]
Kale & Feta Frittata [Plating Pixels]
Pepper & Gruyere Frittata [My Life Cookbook]

Persian Herb Quiche | Kookoo Sabzi [Family Spice]
Roasted Asparagus Red Pepper Frittata [Divalicious Recipes]
Savory Broccoli Frittata with Shiitake Mushrooms [Umami Girl]
Spanish Tortilla [Caroline’s Cooking]
Spanish Tortilla (Tortilla de Espanola) aka Spanish Baked Omelette [A Clean Bake]
Spicy Zucchini Frittata [A Life Made Simple]
Spinach & Artichoke Frittata [Inside the Rustic Kitchen]
Spinach & Asparagus Frittata [Coffee with Us 3]
Spinach & Zucchini Frittata [Persnickety Plates]
Spinach Frittata with Garlic Scapes [Upstate Ramblings]

Spring Tortilla de Patata [Nourish]
Strawberry Soufflé Omelet with Caramelized Almonds [The Good Hearted Woman]
Sun-dried Tomato & Sweet Potato Frittata [Whole New Mom]
Sweet Potato & Baby Spinach Frittata [Sidewalk Shoes]
Sweet Potato Frittata [Coffee with Us 3]
Sweet Potato Frittata with Asparagus [Veggie Desserts]
Sweet Potato Frittata with Spinach & Feta [Peas & Crayons]
Tomato, Kale & Goat Cheese Breakfast Frittata [Hot Pan Kitchen]
Tomato Spinach Frittata [Coffee with Us 3]
Tomato Spinach Frittata [Upstate Ramblings]
Tortilla de Patatas [Pandemonium Noshery]
Tri-colored Pepper & Leek Frittata [Fearless Dining]
Whole30 Scalloped Potato Frittata [I Heart Umami]
Zucchini, Dill & Feta Frittata [Divalicious Recipes]

Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin and Print this recipe!

Bolognese Stuffed Eggplant Boats with Balsamic Glaze

October 2 By Renée ♥ 21 Comments

Thick, meaty Bolognese sauce makes these Stuffed Eggplant Boats a hearty, satisfying meal – easy enough for a busy weeknight and fancy enough for company.

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

A Pinch of This and a Handful of That

Or, How to Remember Your Culinary Creations When You are a “Pinch & Toss” Cook

When I was six years old, Mrs Obinger from across the street taught me how to measure salt in the palm of my hand. First, she showed me a teaspoon and let me practice a little. Then we moved on to half-teaspoons, and finally quarter-teaspoons. (Cooking and teaching fractions go together so nicely, don’t you think?) It didn’t take long before I was a palm-measuring pro.

“See there, dear, now you’ll never need a measuring spoon again!” I remember Mrs Obinger telling me. Then we made a batch of her wonderful coconut cookies.

I’ve been measuring in my palm and guestimating amounts ever since.

The problem about being a “Pinch & Toss” kind of cook is, on those days when you hit it out of the park and make something amazing – something you want to make again and again – and possibly even Share – sometimes it’s difficult to remember just exactly what went into it in the first place, and how much, and when, and at what temperature, for how long… anyway, you get the idea.

I solve this problem with my phone’s voice recorder app. I just hit record whenever I’m feeling a little culinary inspiration; and while I erased far more recipes than I keep, the habit is starting to pay off.

This recipe for Bolognese Stuffed Eggplant Boats is the first one for which my new “recipe recording” system proved its worth. I would have been hard pressed to make it a second time if I hadn’t recorded myself while I was making it. It’s a real keeper, too!

Thick, meaty bolognese sauce makes these Bolognese Stuffed Eggplant Boats a hearty, deeply satisfying meal without being heavy or weighing you down.

5 from 1 vote

Bolognese Stuffed Eggplant Boats

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Author: Renée ♥ The Good Hearted Woman

Ingredients

4 small eggplants [1 3/4 - 2 pounds total]
1 large onion chopped
1 pound mushrooms chopped
2 teaspoons olive oil
2 cloves garlic minced
1 pound mild Italian sausage [I use Iserno Mild Italian Chicken sausage]
2 teaspoons Kosher salt
1 ½ teaspoon dried basil
1 ½ teaspoon dried oregano
½ teaspoon freshly ground pepper
1 teaspoon hot sauce [optional]
1 14 oz. can finely diced tomatoes
½ cup dried Italian bread crumb [or ¾ cup fresh bread crumbs]
2 ounces grated Romano cheese plus more for garnish
Balsamic Glaze recipe below
baby arugula [optional]

Balsamic Glaze

1/2 cup balsamic vinegar
3 tablespoons brown sugar [or honey]

Instructions

Preheat oven to 350° F.

Eggplant Prep

Slice each eggplant in half, lengthwise from stem to blossom end. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat.
Line a heavy baking sheet with foil, parchment paper, or a silicone mat.
Set aside the scooped-out eggplant for us in the filling.
Transfer eggplant boats to transfer to prepared baking sheet.

Bolognese-style Eggplant Filling

In a large skillet over medium-high heat, sauté chopped onions and mushrooms in 2 teaspoons olive oil until they are soft and the onions are translucent.
Reduce heat to medium. Add minced garlic and chopped eggplant from the Eggplant Prep and cook, stirring frequently, until eggplant is almost fully cooked.
Push eggplant mixture to the sides of skillet and add the mild Italian sausage to the center. Cook sausage, breaking up as you go, until it is fully cooked.
Reduce heat to medium-low. Add Kosher salt, dried basil and oregano, pepper, hot sauce (optional) and diced tomatoes. Bring mixture to a simmer and cook, stirring occasionally, until mixture has reduced and no watery liquid remains in the pan when you pull the mixture away. Remove skillet from heat.
To the mixture in skillet, add ½ cup bread crumbs and 2 ounces of grated Romano cheese. Give it one good stir to incorporate everything together.
Using a large spoon, evenly divide the filling between the eggplant halves. Bake uncovered for 30-35 minutes.
Serve on a bed of baby arugula. Finish with a generous drizzle of balsamic glaze and a sprinkling of Romano.

Balsamic Glaze

Mix balsamic vinegar and brown sugar a small saucepan over medium heat. Heat until the mixture begins to boil.
Reduce heat to medium-low. Simmer, stirring occasionally, until mixture has reduced by half; 10-12 minutes. Remove from the heat and set aside to cool.

Notes

Weight Watchers SmartPoints [2018]

1/2 eggplant with stuffing = 4 pts
1 whole eggplant with stuffing = 7 pts.
Balsamic Glaze = 1 pt / Tbls

(Points were calculated using Iserno ground chicken mild Italian sausage.)

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You can easily make this a vegetarian meal by substituting a plant-based protein for the Italian sausage.

Bolognese Stuffed Eggplant Boats can be prepared up to two days ahead of time and thrown in the oven when you are ready to eat. Be sure to add five to seven minutes to the cooking time if you put them into the oven cold from the fridge.

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Bakin’ It Old School: Cafeteria Pizza Recipe

September 20 By Renée ♥ 19 Comments

This Old School Cafeteria Pizza recipe captures the essence of all that was good in the school cafeterias of our youth. (Cafeteria ladies not included.)

This fall marked a real Mama Milestone for me. After 28 years of recording the first day of school with a photo each year, and then sending my girls off to preschool, and kindergarten, and grade school, and middle school, and finally high school – times five! – I faced my baby’s first day of Senior year – and my last “1st Day of School.”

Old School Cafeteria Pizza Recipe | The Good Hearted Woman

Our youngest on her first day of 1st Grade & first day of her Senior year. Time flies fast, my friends.

All but the youngest have gone off to college now too, but as anyone who has ever done so will tell you, sending a child off to college is an entirely different experience from packing them off to first grade. Anyway, this rite of passage got me reminiscing, and as I got online to update Em’s lunch account, I got to thinking about the cafeteria and the school lunches of my childhood.

I grew up in Northeast Portland and attended the same elementary school from kindergarten through the eighth grade; and in that time, I figure I ate nearly 1500 meals in our basement cafeteria. More than two-thirds were “hot lunches.”

I was one of those kids who got hot lunch almost every day. Both my parents worked outside our home and mom wasn’t the lunch-packing sort, so until I got old enough to where my mom would let me pack my own lunch, I was most often in the hot lunch line.

Most days, the actual food served for hot lunch wasn’t all that awesome, but ever so often, it was great. I mean, truly Good. My favorite was Chili & Maple Bar Day [I’ll get to that here on the blog someday – you’re gonna love it!], and my second favorite was Pizza Day.

In fact, school pizza was my first pizza. You see, back when I started grade school, we didn’t go in for any of that fancy ethnic cooking like Pizza or Lasagna or Tacos at our house. We were a chili-mac, roast beef, chip-beef-on-rice kind of family. (Change comes slowly to Midwestern roots, especially when you replant them.)

Oh sure, by the time I hit my tweens, my mom had finally decided that she’d give the pizza at Amalfi’s a try, and from then on we had it at least once a month. But even though I have had countless amazing, hand-tossed, artisan-created, wood-fired, rustic pizzas since those long-ago days, a slice of old school cafeteria pizza now and again is a comfortable, reassuring memory.

It’s also a super easy, economical way to feed a ton of people!

The Three Essential Elements of School Cafeteria Pizza

To recreate the unique flavor blend that is School Cafeteria Pizza, you basically need three elements: (1) pourable pizza crust; (2) pizza topping sauce; and (3) grated cheese (but not just any cheese!).

1 . The Pourable Crust

The pourable crust is arguably the most critical piece of the puzzle because it gives school pizza its unique texture and bite. Every source I could find for school pizza crust made enough dough for at least eight full-size sheet pans; however, after some tinkering, I was able to adjust the recipe down so that it is just right for a single half-sheet pan.

2. The Pizza Topping Sauce

The second element is the Pizza Topping, which is really just a thickened tomato-based meat sauce. Easy-peasy. (As usual, I offer this recipe as a jumping-off point. If you want to make your topping sauce vegetarian, or add a stew of other ingredients to it, go for it.)

3. The Cheese

Back in the day, school pizza was blanketed in a golden brick of mystery known as Government Cheese. Government cheese was ubiquitous in the cafeteria of my youth, in grilled cheese sandwiches, lasagna, mac-n-cheese, and of course, pizza.

If you have never experienced government cheese in all its glorious goldenness, you don’t know what you are missing. Rumored to have been created from the tears of Midwest dairy farmers, this “pasteurized process American cheese product” wedges in on the dubious side of the cheese wheel, somewhere between Velveeta and Kraft Singles. I don’t have access to government cheese these days; however, I’ve created a blend that comes pretty close and gives this cafeteria pizza recipe its authentic, old school flavor.

PRO TIP: If you want to recreate old school Cheese Pizza, just leave out the meat and double the tomato sauce and spices to create the sauce. It really is as simple as that.

5 from 10 votes

Old School Cafeteria Pizza

This Old School Cafeteria Pizza recipe captures the essence of all that was good in the school cafeterias of our youth. (Cafeteria ladies not included.)

Prep Time45 mins

Cook Time15 mins

Total Time1 hr

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Course: Main Dish

Cuisine: American

Keyword: Cafeteria Pizza, Pizza

Servings:

Calories: 330kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

Pourable Pizza Crust

1 package quick rise yeast or 2 teaspoons active dry yeast*
3 1/2 cups all-purpose flour
1 cup instant dry milk
3 tablespoons sugar
1 1/2 teaspoon salt
2 tablespoons oil
2 1/4 cups hot water 110-115° F | 55° C
2 tablespoons corn meal

Pizza Topping

1 pound ground beef
1/2 pound mild Italian sausage
1 large onion chopped
2 cloves garlic minced
1 cup water
6-8 ounces tomato paste
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram

Cheese Blend

4 ounces American cheese grated
4 ounces Tillamook medium cheddar cheese grated
4 ounces mozzarella cheese grated

Instructions

Pizza Crust

Preheat oven to 475°F [245°C].
Line a half-sheet pan with parchment paper. [Half Sheet Pan = approx. 20" x 13.5".] Spray with cooking spray and sprinkle lightly with cornmeal. Tilt the pan back and forth to distribute corn meal evenly. Set aside.
Combine yeast, flour, dry milk, sugar, and salt in a medium mixing bowl.
Combine oil and warm water, and then pour into flour mixture and stir thoroughly for about 5 minutes. Mixture will be very sticky.
Pour mixture from bowl onto prepared pan and spread evenly using a spatula. Set dough in pan aside to rest for 20-30 minutes.
Pre-bake crust at 475°F for 10 minutes. Remove from oven and set aside until Pizza Topping has cooled slightly.

Pizza Topping

Prepare the pizza topping while the pizza crust is "resting." In large skillet, combine chopped onion, mild Italian sausage, and ground beef and cooked over medium-high heat until meat is thoroughly browned and onion is soft and translucent.
Add tomato paste, water, brown sugar, and dried herbs. Reduce heat and simmer uncovered for 15-20 minutes. The mixture is done when it is no longer runny.
Allow topping to cool slightly before spreading it on pizza.

Cheese Blend

Combine three grated cheeses in a medium bowl.

Assemble Pizza

Carefully spread the Pizza Topping over the pre-baked Pizza Crust.
Top evenly with Cheese Blend.
Return pizza to hot oven and bake an additional 15-20 minutes.

Notes

* While quick rise yeast will result in a slightly puffier crust, regular active dry yeast works just fine, too.

Nutrition

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57 Southern BBQ Recipes for Your Grill, Oven, Slow Cooker, Smoker & Instant Pot

August 27 By Renée ♥ 37 Comments

Fifty-seven amazing Southern-style barbecue recipes for your grill, oven, slow cooker, smoker, and Instant Pot.

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

Barbecue may not be the road to world peace, but it’s a start.

~ Anthony Bourdain

A few weeks ago, Mr B and I flew down to Tennessee to attend the retirement of one of his old Navy buddies after 37 years of service. (Just when he and I became old enough to have “old >< buddies” is beyond me!) While we were there, we got to attend a fancy Naval “Change of Command & Retirement Ceremony,” experience a little more of the South, and spend some quality time with Mr B’s best friends from his Navy days.

Have you ever met an entire group of people who immediately felt like old friends? I have.

Beverly’s {Super Easy} Slow Cooker Spicy BBQ Recipe

As part of the retirement festivities, Mr B and I were treated to healthy portions of both Southern hospitality and delicious barbecue. The barbecue was so good, in fact, that once we got home to Oregon, I took a big step out of my comfort zone. You see, many of my own family roots are in the South, and I am painfully aware and deeply respectful of how tightly some of those old family recipes are kept. But that barbecue…

So I sent a message to our hostess (who, as you may remember, I had only just met):

Hi Beverly – …I’m starting to get my travel posts together from our Tennessee trip, and decided to include a round-up of BBQ recipes. I’d love to headline it with your delicious slow-cooker Spicy BBQ, and I’m wondering if you would be willing to share the recipe with me. If it’s a secret family recipe, or you just aren’t up to sharing it for any reason at all, I totally understand…

After I hit send, I set back and crossed my fingers that my new friend wouldn’t think I was being too presumptuous. Here is her graciously candid reply:

Hi Renée – …confession is good for the soul lol. My sister cooked a Boston Butt roast overnight in the crockpot. Took it out in the morning, covered it and let it cool, cut it up and eliminated any excess fat and froze it. We took it out of the freezer bags, put it in the crockpot and added Corkys BBQ sauce.

That was it in a nutshell. Sis likes to add a bunch of other stuff like brown Sugar, green peppers, onion, pancake syrup and bbq sauce. I’m not a fan of sweet BBQ so chose not to add the sugar or syrup, just Corkys Spicy BBQ and Regular BBQ in two separate crock pots.

No secret recipe, but since it’s Corkys you can certainly feel free to give a Shout out to a Memphis tradition.

Well then, all I can say to that is: first, thanks to Beverly for her kindness, her sense of humor, her candor, and her recipe. And second – I am totally on board with the Corky’s Spicy BBQ!! Let’s hear it for Memphis tradition!!

[Click here to shop for Corky’s BBQ Sauce & other Corky’s products.]

Here are 56 more recipes to scratch your Southern BBQ itch.

Barbecue Round-up

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Spicy Thai Shrimp Salad {Applebee’s Copycat}

July 23 By Renée ♥ 10 Comments

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

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

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

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

5 from 1 vote

Thai Shrimp Salad {Applebee's Copycat}

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Course: Main Dish, Salad

Servings:

Author: Renée ♥ The Good Hearted Woman

Ingredients

Pan-fried Shrimp

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

Salad

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

Instructions

Prepare Pan-fried Shrimp

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

Assemble Salad

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

Notes

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

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

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

5 from 1 vote

Chili-Lime Vinaigrette

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Ingredients

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

Instructions

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

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5 from 1 vote

Sweet & Spicy Thai Peanut Sauce

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Ingredients

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

Instructions

Combine all ingredients and whisk or blend until smooth.

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

Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin and Print this recipe!

Roasted Ratatouille {with Pan-fried Onions}

May 31 By Renée ♥ 12 Comments

Fragrant layers of bright zucchini, tender Japanese eggplant, and juicy romas – all roasted to perfection in a nest of herby, garlicky tomatoes and pan-fried onions.

No one makes ratatouille like I do. In fact, it seems like E-V-E-R-Y-O-N-E puts their own flare on this simple summer vegetable medley. My personal spin? Pan-fried onions for extra sweetness and depth of flavor. SO GOOD!

Originally from the South of France, ratatouille is an amazingly versatile dish, both for the cook and as a meal. Traditionally made with a base of tomatoes, zucchini, onions, eggplant, garlic, and herbs, home chefs around the world add everything from potatoes to porcinis to the mix. Some cook it in a pot on the stove, others roast it in the oven. You can even make it in a slow cooker, or an Instant Pot! The whole idea is, once you have the basic recipe down, feel free to make it your own.

And here’s a little secret… (shhhhh….)

When it comes to making ratatouille, it really doesn’t matter how you put it together.

It’s true! Whether you choose to “fussy up” and camera-ready your ratatouille, or just throw everything in the dish and let the chips fall where they may, the fragrant flavors of all those fresh summer veggies and herbs will magically combine to create something your tastebuds will love.

Ratatouille can be enjoyed hot, cold, or somewhere in between. Serving suggestions are just as flexible, too: as is, over rice, on toast, in pasta, on a sandwich, and with eggs are just a few ideas. (One of our favorite breakfasts is leftover ratatouille with poached eggs.) Enjoy!

5 from 1 vote

Ratatouille with Pan-Fried Onions

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

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Course: Main Course

Cuisine: Vegan, Vegetarian

Servings:

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 large sweet or red onion sliced 3/8" thick
4 teaspoons extra virgin olive oil divided
14 ounces crushed or diced tomatoes (1 can, drained)
1/2 teaspoon apple cider vinegar
2 cloves minced garlic about 1 1/2 teaspoons
1 Tablespoon fresh basil chiffonade
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary or a small spring fresh, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 lb medium zucchini sliced 1/4" thick
1-2 Japanese eggplant sliced 1/4" thick
3 fresh Roma tomatoes sliced 1/4" thick

Garnish:

Fresh basil
Finely grated Parmesan or Romano cheese optional

Instructions

Preheat oven to 350°F. Spray a deep-dish pie plate with cooking spray. Set aside.
Heat a cast iron or heavy skillet over medium-high heat. Add 2 teaspoons of olive oil and swirl to coat skillet. When a water droplet sizzles on the surface, carefully place whole onion slices on the skillet. Allow onion slices to brown and crisp on one side for a few minutes, and then carefully turn them over using a spatula and brown the other side. Allow onion slices to cool, and then separate onion rings from one another and set aside.
In a small bowl, combine dried oregano, thyme, rosemary, salt, pepper, and chili powder.
In a medium bowl, combine crushed or diced tomatoes, remaining olive oil (2 teaspoons), vinegar, garlic, fresh basil, and all but 1 teaspoon of the herb mixture.
Pour tomato mixture evenly into the bottom of a deep dish pie plate. (I use my cast iron pie dish.)
Arrange sliced veggies around the edge of the plate in a pattern that makes you happy. (I did tomato-zucchini-eggplant-zucchini-eggplant-repeat.)
Put the pan-fried onion mixture in the middle of the veggie-ring. Arrange more veggies in the middle, until you are either out of veggies or space, whichever comes first.
OPTIONAL: At this point, you can spray the whole thing with a little cooking spray or brush it with just a bit of olive oil to encourage browning if you would like. Doing so also seems to make the whole thing look better after it is done roasting.
Sprinkle remaining dried herb mixture over the top of the prepared ratatouille.
Bake in preheated oven for an hour, or until the sauce is bubbly and the veggies are tender (but not mushy!!)
Garnish with fresh basil and freshly grated Parmesan or Romano.

Notes

Weight Watchers: 1 serving (1/4 recipe) = 1 SmartPoint [2018]

Alternate (aka "non-fussy") Prep: Put the crushed tomato mixture in your baking dish. Top with pan-fried onions. Throw the veggies on top. Bake as directed.

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Recipe Notes:

This dish is best when made with the freshest veggies possible.
Be sure to slice your vegetables uniformly to all be approximately the same size and thickness so that everything cooks evenly.
Japanese Eggplant is more tender than Italian eggplant, and works better for this dish. However, if you cannot find it, you can definitely use Italian eggplant as a substitute. The important thing is to cut it in approximately the same size as the other veggies you will be using so everything cooks evenly.
Ratatouille and similar foods (i.e., spaghetti sauce, lasagna, and eggplant parm) usually taste better “the next day,” after flavors have had a chance to marry and mellow. I’m sure that there is a scientific explanation for this phenomena, but whatever the reason, keep this in mind if you plan to serve this dish to company. I often make meals like this a day ahead of time, refrigerate overnight and reheat to serve.

Pan-Seared Sturgeon with Chanterelles & Baby Yukons

May 7 By Renée ♥ 13 Comments

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

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

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

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

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

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

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

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

It is in this spirit that this post is written.

🐟 Cook a man a fish: feed him for a day. Teach a man to cook a fish: he can cook himself fish any time he wants. 🐟 #cookingdemo #sturgeon #recipeby @plays_w_knives Click To Tweet

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

Pan-Seared Sturgeon with Chanterelles and Baby Yukons

Sautéed Chanterelles

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

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

Baby Yukon Gold Potatoes

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

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

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

Pan-Seared Sturgeon

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

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

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

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

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

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

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

Green Garlic Soup [Sauce]

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

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

Pan Sauce

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

Rewarm the sautéed chanterelles at this time, too.

Foraged greens

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

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

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

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

Turn leftover Chili-&-Cornbread (or Anything & Cornbread) into a delicious layered Cornbread Breakfast Casserole.

QUESTION: On average, how many times do you make a recipe from start to finish before posting it to your blog? What is your standard process for developing recipes?

Leftover Cornbread Breakfast Casserole

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Ingredients

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Our Light & Easy Spanakopita (Greek Spinach Pie) is a rich, savory pastry stuffed with spinach, onions, feta, lemon, and herbs, all wrapped up in layers of buttery phyllo dough.

Tips for Perfect Spanakopita

Light & Easy Spanakopita (Greek Spinach Pie)

Ingredients

Instructions

Nutrition

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This lighter version of classic Sloppy Joes has all the rich, savory, full-bodied flavor you’re craving!

Lightening Up Ol’ Sloppy Joe

Lighter Classic Sloppy Joes

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Sloppy Joes Sauce

For Serving

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Sloppy Joes: Not Just for Buns!

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Everything you need to make a perfect frittata: a super-easy Master Frittata Recipe that you can use to transform leftovers into something new and delicious, plus a collection of 70+ frittata recipes to get your creative juices flowing.

Frittata = Skillet Omelet = Crustless Quiche = Egg Pizza = Leftover Heaven

MASTER FRITTATA RECIPE

❤️ Scroll down for 70+ frittata recipes to get your creative juices flowing! ❤️

How to Make a Perfect Frittata

Ingredients

Basic Frittata Ingredients

INGREDIENT INSPIRATION

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

Cooked Proteins [~ 1 cup cooked; optional]

Cheese [~ 1 – 1 ½ cups grated]

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

Instructions

Notes

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

MEATY FRITTATA RECIPES

VEGETARIAN FRITTATA RECIPES

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Thick, meaty Bolognese sauce makes these Stuffed Eggplant Boats a hearty, satisfying meal – easy enough for a busy weeknight and fancy enough for company.

A Pinch of This and a Handful of That

Bolognese Stuffed Eggplant Boats

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Balsamic Glaze

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Bolognese-style Eggplant Filling

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This Old School Cafeteria Pizza recipe captures the essence of all that was good in the school cafeterias of our youth. (Cafeteria ladies not included.)

The Three Essential Elements of School Cafeteria Pizza

1 . The Pourable Crust

2. The Pizza Topping Sauce

3. The Cheese

Old School Cafeteria Pizza

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Ingredients

Pourable Pizza Crust

Pizza Topping

Cheese Blend

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Pizza Crust

Pizza Topping

Cheese Blend

Assemble Pizza

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Fifty-seven amazing Southern-style barbecue recipes for your grill, oven, slow cooker, smoker, and Instant Pot.

Barbecue may not be the road to world peace, but it’s a start.

Beverly’s {Super Easy} Slow Cooker Spicy BBQ Recipe

Barbecue Round-up

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