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Chicken Saag (Spinach Chicken Curry)

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.

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.

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 – 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.

**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.

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.

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.

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

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.

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.

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

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.

(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.

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: 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

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!

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.)

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

For Laura, with love

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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!

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.

This 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.)

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

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.)
Remove eggs from refrigerator and use a slotted spoon to carefully place them into boiling water. Do not crowd eggs in pan.
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.
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.

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.

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

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.
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.
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.
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.
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.

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:

Calories: 342kcal

Author: Renée | The Good Hearted Woman

Equipment

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.
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.

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.
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.
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.
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.
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.).

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.
Air-fry eggs for 12 minutes, turning halfway through for more even browning.
See NOTES for alternate cooking times.
Serve alone, or with your favorite dipping sauce (i.e., Whole Grain Mustard, Sriracha-Mayo, or Honey-Mustard Sauce, etc.).

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

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!

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.

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!

More Good Egg Recipes to Start Your Day!

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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!

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!

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.

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!

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.

[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.

[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.

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: 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.
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.
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.
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.
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.)

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.
Pour seasoned vegetables onto a baking sheet and roast uncovered in oven for 20 minutes, or just until tender.

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.

Chicken Stock Pan Sauce

Melt 5 tablespoons of butter over medium-low heat in a large (10 or 12-inch) cast iron skillet.
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.
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.
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).
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.

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.
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.
Roll out pie crust about 2-3 inched larger than the top of the cast iron skillet you are using.
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.

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.

Notes

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

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!

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

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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!

Em’s Sweet & Spicy Black Beans with Bacon

July 8 By Renée 5 Comments

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

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

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

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

Make this Black Beans Recipe Your Own!

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

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

**Flexible and Fast!**

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

Post Updated July 7, 2020 (Originally published May 18, 2016)

black bean recipe with bacon with cotija

5 from 5 votes

Em’s Sweet & Spicy Black Beans with Bacon

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

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Print Recipe Pin Recipe

Course: Side Dish

Keyword: black beans, spicy

Servings:

Calories: 178kcal

Author: Em @ The Good Hearted Woman

Equipment

Enameled Cast Iron Skillet

Ingredients

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

US Customary - Metric

Instructions

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

Nutrition

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

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

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

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

Do you use a kitchen scale?

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

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

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

Accuracy
Consistency
Improved workflow
Fewer dishes!!!!!

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

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

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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!

Caribbean Chicken Stew

July 2 By Renée 13 Comments

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

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

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

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

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

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

5 from 5 votes

Caribbean Chicken Stew

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

Prep Time30 mins

Cook Time2 hrs

Marinating Time1 hr

Total Time3 hrs 30 mins

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Course: Main Dish

Cuisine: Caribbean

Keyword: chicken, stew

Servings: servings

Calories: 577kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

Marinade

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

Stew Base

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

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

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

US Customary - Metric

Instructions

Marinate the Chicken

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

Make the Stew

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

Notes

Cooking Times: (Longer cooking time will result in more tender chicken and richer stew.)

325°F | 163°C -- 2 hours [Preferred]
350°F | 177°C -- 1½ hours

Root Vegetables: Use a total of 3 lbs /1.3 kg of any combo of potatoes, sweet potatoes, yams (orange or red sweet potatoes), carrots, and plantain.

I strongly suggest using both sweet potatoes and a yam, as they both bring unique properties to the plate.

For the stew pictured here, I used:

1 large sweet potato
3 medium Yukon Gold potatoes
1 medium yam*
3 medium carrots

Brown Sugar: Use an additional tablespoon of brown sugar if you do not use a yam.

Nutrition

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

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

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

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

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

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

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!

Grilled Honey Glazed Salmon {with Ginger & Orange}

May 21 By Renée 10 Comments

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

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

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

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

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

Tips for Buying Salmon

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

Grill Tips for Perfect Honey Glazed Salmon

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

Honey Glazed Salmon with Ginger & Orange

5 from 5 votes

Honey Glazed Grilled Salmon with Ginger & Orange

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

Prep Time1 hr

Cook Time10 mins

Resting Time10 mins

Total Time1 hr 20 mins

Print Recipe Pin Recipe

Course: Main Dish

Cuisine: American, Pacific Northwest

Keyword: garlic, ginger, honey, orange, salmon

Servings: people

Calories: 334kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

1½ pound salmon fillet About ¾-1" inch thick

Honey Orange Ginger Marinade

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

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

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

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

Why use a Grill Mat?

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

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

Salmon Safety

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

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

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

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

Salmon Recipes from GHW

Smoked Salmon Eggs Benedict

Smoked Salmon Chowder

Smoked Salmon Pastry Cups

Smoked Salmon Crustless Quiche

Hawaiian "Lomi Lomi" Salmon

Mom’s Sourdough Hotcakes (Sourdough Pancakes)

April 9 By Renée 14 Comments

This is my Mom’s recipe for Sourdough Hotcakes. Crisp, light, and slightly tangy, these delicious Sourdough Pancakes make an easy breakfast or brunch. (They’re also a great way to use your leftover sourdough starter!)

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

I guess I was around four the first time I remember having sourdough pancakes.

We were staying up at Mister and Missus Houston’s vacation place up on the mountain between Rhododendron and ZigZag. When you stepped into their little cabin, the first thing you saw was the stone fireplace and the main room, about half the size of our living room at home. From the main room, you could go straight through into the kitchen and eating area, and then turn a corner to the Houston’s bedroom, and the extra bedroom beyond, where my parents slept; or you could go left and up the sturdy wooden staircase that led to the loft, where Karen and I stayed.

Karen was the Houston’s daughter. She was about six or eight years older than me, but since I was the only other kid there, we got thrown in together.

If I remember right, the cabin had been in Missus Houston’s family for many years; generations, even. It was old and snug, and I loved being there. Whenever I hear the song Grandma’s Feather Bed, the big feather bed that Karen and I shared up in the loft is the one I think of.

The Houston’s cabin had no electricity or central heat, but Missus Houston had one of those big, old-timey wood cooking stoves, and she kept a fire going in it all the time. She would let it die down at night, and stoke it up in the morning. On crisp mountain mornings, the spot right by the stove was always the warmest place in the cabin.

I can remember smelling the sourdough pancakes long before I tasted them, their scent mingling with maple and sausage and strong black coffee as it wafted up the stairs to us. Karen and I followed the breakfast smells down to find our mothers in the kitchen, pouring pancake batter into a huge cast iron skillet and stacking thick, lace-edged pancakes on a big plate that set on the stove’s sideboard.

When I sat down to the table, and my mom gave me a plate stacked with three thick pancakes the size of my palm. Silver Dollar Hot Cakes, she called them. Then she turned her fork on its side and cut them into neat little triangles for me. Missus Houston asked if I wanted maple syrup or Marion berry, and like any good Oregonian, I chose Marion berry. There was so much to take in: the mountain and breakfast smells, the giant blue-speckled coffee pot percolating on the stove, the sounds of pancakes sizzling in the skillet and my mother laughing with her friend.

My fork speared one of the little pancake triangle stacks and then the next, and I ate silently, pausing between bites only for a swallow of milk to wash it all down.

My mother died recently, and a few weeks ago, while sorting through some of her things, I ran across a stack of hand-written recipes. There are a handful of them that I hope to eventually share with you, but her Sourdough Hotcake recipe comes first. Mostly, because I needed to make them.

Mama standing by the woodstove in her housecoat, spatula in hand, and the smell of sourdough hitting hot oil on cast iron, and the steam rising off the fresh stacks… one bite of these pancakes brings it all back like it was yesterday.

I’ve reduced Mom’s recipe so that it makes about ten 5-inch pancakes instead of twenty. I did this for couple of reasons; mainly, because I rarely have two extra cups of sourdough starter; and also because (these days) we just don’t need to make twenty or so pancakes at one time. However, if you decide to double the recipe, you can add an extra egg if you want to. (Also, if you’re keeping track, there are further directions on the back of the card about adding butter, etc.)

One of the things that often surprises people when they first try sourdough pancakes is how light and fluffy they are. They have a slightly sweet, mildly tangy flavor, and are so worth the effort. Plus, not only are these hotcakes tender and delicious, but they also are a perfect way to use up your sourdough discard!

4.84 from 6 votes

Sourdough Pancakes

Crisp, light, and slightly tangy, these delicious Sourdough Pancakes make a delicious breakfast or brunch. (They're also an easy, practical way to use your leftover sourdough starter!)

Prep Time10 mins

Cook Time5 mins

Rest Time5 mins

Total Time20 mins

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Course: Breakfast, Breakfast or Brunch

Cuisine: American, Comfort Food

Keyword: pancakes, sourdough, sourdough baking, sourdough starter

Servings: 5" pancakes

Calories: 101kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

1 cup Sourdough Starter [100% Hydration] Discard or Unfed [See Notes]
3/4 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
1 large egg
1/2 cup milk
2 tablespoons melted butter

US Customary - Metric

Instructions

Start with leftover starter [Discard] or Unfed Starter. Starter should be healthy, but should not have been fed in the last 12 hours.
This recipe is very forgiving. Use one cup, more or less.
Sift dry ingredients (flour, sugar, baking powder, salt, and baking soda) together into a medium bowl.
Add wet ingredients (e.g., sourdough starter, milk, egg, and melted butter) to dry ingredients.
Whisk to thoroughly combine. The mixture should begin to bubble almost immediately.
Preheat griddle or skillet to 325°-350° F. When griddle is hot, spray it with cooking spray or lightly oil it with a neutral oil. (I use extra light olive oil.)
Pour ¼ cup of pancake batter onto the preheated, oiled griddle or skillet.
Flip pancakes over when the top begins to bubble and the bubbles do not fill in.
Cook pancakes for an additional 1-2 minutes, or until they cooked through.

Nutrition

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What’s the difference between Hotcakes and Pancakes?

Pancakes, by broad definition, include any flat, pan-fried cake that is flipped in order to complete cooking. They are nearly always round (unless you’re into fancy pancake art) and are cooked on an oiled griddle or frying pan. Pancakes may be leavened or unleavened, and can be sweet or savory; a list which includes everything from potato latkes to french crepes.

Hotcakes are a specific type of pancake; however, from what I can tell, what you call your hotcakes depends a lot upon where you’re from. In many parts of the United States, the terms pancakes, flapjacks, griddlecakes, and hotcakes are used interchangeably.

American hotcakes (or breakfast pancakes) usually include milk, eggs, flour, and fat (i.e., butter, oil, etc.), and they also always includes a leavening agent, making them rise and puff up when cooked. In contrast, when I was researching this, I learned that British pancakes are often unleavened and resemble a crêpe.

All that said, my mother was from Missouri, and was particular about things like this. She would tell you that the recipe shared here is for Hot Cakes [two words] and they look and taste nothing like their flat, thin pancake cousins.

Frankly, you can call them whatever you want; because whatever they are called, they’re always delicious!

Stages of a Healthy Sourdough Starter

Use Discard or Unfed Starter for this recipe.

Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface.
Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight.
Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

Sourdough Starter: If you do not yet have a sourdough starter, there are a number of ways to get one; including making a rye sourdough starter [ready to use in 5-7 days] or starting one from dried starter flakes [ready to use in 10+ days].

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Easy Sourdough Recipes & Advice for Beginners

Kaylen's Bread [Easy Sourdough]

Rye Sourdough Starter

Lazy Sourdough Caretaker's Guide

Mom's Sourdough Hotcakes

Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com

Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk

Reactivating Dry Sourdough Starter

Rye Sourdough Spaetzle

Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com

Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com

Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com

Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com

Pumpkin Spice Sourdough Scones

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!

Egg & Cheese Rolls: The Weirdest Food Your Whole Family Will Love

April 7 By Renée 8 Comments

Egg and Cheese Rolls are inexpensive, easy, kid-friendly, and surprisingly tasty. They are also one of the weirdest meals that your whole family will love.

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

Egg and Cheese Rolls are probably one of the weirdest meals we make at our house. (To clarify, I don’t mean that they are weird in the “exploring unique flavor profiles” or “discovering world cuisine” sort of way. I mean it in the “this is just plain weird” way.) Also, they are delicious. As in, all five of my children love them! In fact, for some inexplicable reason, everyone seems to love them.

Post Updated April 7, 2020 (Originally published April 22, 2015)

We were first introduced to Egg & Cheese Rolls years ago by my girls’ Uncle Lucky and Aunt Brenda, and I’ll be honest: if I hadn’t eaten them first and I’d simply ran across the recipe online, I probably would have never tried them. The combo is weird, and they contain one ingredient that we rarely (if ever) buy or eat. But having already bitten the bun, so to speak, I can’t look back.

Beyond the fact that they are ridiculously tasty in a strangely familiar, comforting sort of way, Egg and Cheese Rolls offer a few other nice perks:

They are super easy to make. (Your kids can help!)
The ingredient list is short and inexpensive.
They can be prepared ahead of time.
They make great leftovers.

However, the most compelling reason to try Egg & Cheese Rolls may be this: for some inexplicable reason, everyone seems to love them.

If you have more than three people in your family, you know how hard it is to find meals that everyone enjoys. Egg & Cheese Rolls consistently comes up in the top five among our kids, and they are one of the most requested meals by our older kids when they return home for a visit.

Egg & Cheese Rolls

Egg and Cheese Rolls are inexpensive, easy, kid-friendly, and surprisingly tasty. They are also one of the weirdest meals that your whole family will love.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

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Course: Main Course

Keyword: easy meals, eggs, kid-friendly

Servings: rolls

Calories: 268kcal

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 dozen eggs hardboiled & chopped
1 lb Velveeta cubed (We prefer Velveeta Light)
8 oz tomato sauce
4 cloves garlic minced
1/4 cup chopped olives
18 hard rolls

US Customary - Metric

Instructions

Cut a flap on the top of each roll and hollow out the inside, leaving about ½-inch of roll all around. Set aside. (If the flap comes off, it's totally OK. It just makes it a little easier to close them after they are filled.)
Begin melting the cubed Velveeta cheese over very low heat. When the Velveeta starts to melt, add in the tomato sauce, chopped garlic, and chopped olives.
Stir until the cheese is fully melted and the sauce is well blended. Remove from heat.
Add the chopped eggs to the melted cheese sauce and stir to incorporate.
Fill hollowed out rolls with egg mixture.
Replace the top on each roll, and wrap in aluminum foil.
Rolls can be wrapped individually, or in small groups of 3-4 rolls. Either way works - it just depends on how you plan to serve them.
Bake at 350* for 20 minutes. Allow to cool for about 5 minutes before unwrapping.

Notes

We usually serve these in the foil wrapper, and allow whoever is eating the roll to unwrap it themselves.

Nutrition

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BONUS: Egg & Cheese Rolls are a perfect way of using up your post-Easter eggs!

Naturally dyed Armenian (or Russian, Greek, Serbian) Easter Eggs | The Good Hearted Woman

Naturally-dyed Armenian Easter Eggs!

When it comes to making these Egg & Cheese Rolls, the only hurdle you really need to get over (maybe it’s just me) is buying the Velveeta. If you can’t bring yourself to do it, give this Homemade Velveeta a try.

Egg & Cheese Rolls are inexpensive, easy, kid-friendly, and surprisingly tasty. They are also one of the weirdest meals we make. | The Good Hearted Woman

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Egg & Cheese Rolls

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!

Indian Eggplant Pickling Style LIGHT (Lake Palace Hotel Aubergine)

March 5 By Renée 15 Comments

Sweet, spicy and tangy, this lighter version of Indian Eggplant Cooked Pickling Style (Baigan Achari) makes a perfect side; or pair it with rice or a flatbread for a simple, satisfying meal.

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

The texture of eggplant can be a challenge for some, me among them, so I was in my mid-30’s before I discovered my love of this egg-shaped Old World tropical fruit. (Yes, it’s a fruit!) The recipe for Indian Eggplant Cooked Pickling-style presented here is a lighter version of the recipe that converted me: Madhur Jaffney’s Lake Palace Hotel Aubergines.

Indian Eggplant Pickling Style (Baigan Achari) has since become one of my all-time favorite dishes. This mildly spicy, subtly sweet side dish can be served immediately after it comes out of the oven, but we often put it in the fridge because it’s just as delicious cold as it is warm.

Serve it up with a simple dal, raita, and naan, and you’ve got yourself a wonderful vegetarian meal. Add a hearty curried protein and some Muhammara and you’ve got yourself a feast! (We also love to serve it warm for breakfast, topped with a poached egg.)

Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

Baigan Achari LIGHT – It may not be pretty, but it’s delicious!

NOTE: Eggplant goes by many names around the world. In this recipe, eggplant and aubergine are used interchangeably.

Eggplant: The name “eggplant” was given to the fruit by Europeans sometime in the mid-18th century. The size and shape of the fruit was similar to those of goose eggs, and the color was white or yellow, leading to comparison with an egg.
Aubergine: Commonly used in British English, German, French and Dutch.
Brinjal or brinjaul: Commonly used in South Asia and South African English.

Making Pickling-style Indian Eggplant Lighter & Healthier

The most substantial changes I made to the original Indian Eggplant recipe (Baigan Achari) were to streamline the cooking process and lower the fat content.

Most often in Indian recipes, eggplants (aubergines) are softened by frying them in vegetable oil: the original recipe from which this one was adapted calls for a whopping 1 1/2 cups of vegetable oil! In an effort to lower the fat score for this dish, I started baking the eggplants instead (thus reducing the oil used by almost 75%) and we loved the results!

Indian Eggplant Pickling Style does not suffer at all from reducing the amount of oil used; in my opinion, the flavors are fresher and more accessible.

The magic of this tangy-sweet Indian Eggplant is in the sauce – a blend of tomatoes ginger, garlic, and essential Indian spices that will make your kitchen smell amazing. Before you make the sauce though, you need to prepare the eggplant.

Baked, not Fried: How to Prepare Eggplant with FAR Less Oil

Eggplants, as you may know, are a little like sponges, and they soak up a ton of oil when they are fried. This method for baking the eggplant is a great alternative: the amount of oil used is reduced substantially, without any sacrificing either flavor or that delicious, tender, melty eggplant texture.

Peel the eggplants first, discard the stem and ends, and then slice evenly into 1/2 rounds. (Peeling is optional, but I always do it unless I’m using very small, thin-skinned eggplants.)
In a large bowl, dissolve 1 tablespoon of salt in a cup of warm water. When the salt is fully dissolved, add 4 cups of cold water.
Put the sliced eggplant into the salt water. Cover the eggplant slices down with a plate that fits inside the rim of the bowl, and then weight the plate so that the eggplant slices fall below the water line.
Allow eggplant to soak for 30 minutes.
After the eggplant slices have soaked for 30 minutes, drain them and pat dry with paper towels.
Lay prepared eggplant slices on a baking sheet in a single layer. You may need to use more than one sheet pan. Do not overlap slices.
Lightly brush or spray eggplant slices with oil. Turn all the slices over and brush or spray the other sides.
Bake for 10 to 15 minutes, until the underside is lightly browned.
Remove from oven and flip eggplant slices over. Return to oven and bake until second side is lightly browned, about 10 minutes.

Do I Really Need to Soak the Eggplant in Salt Water First?

Many recipes call for salting and rinsing eggplant before cooking it to draw out any natural bitterness, but I have found that most eggplants I buy (here in Oregon) do not seem to have any discernible bitterness, so I often skip this step to save time. However, I have found that brining does help the eggplant keep its shape when cooked (regardless of cooking method), and seasons it in the process.

Indian Eggplant (Baigan Achari) is a sweet, spicy, tangy side that pairs well with meat dishes and pulses of all kinds. Or, served simply with rice or one of the many varieties of Indian bread, it makes a tasty light meal or snack. (Did you know that India has over 30 different types of bread?!)

Indian Eggplant Pickling Style LIGHT (Lake Palace Hotel Aubergine)

5 from 3 votes

Indian Eggplant Cooked Pickling Style (Baigan Achari)

This lightener, healthier adaptation of Madhur Jafney's classic Indian Eggplant Cooked Pickling Style (Baigan Achari) is just as delicious as the original, but uses far less oil.

Prep Time30 mins

Cook Time1 hr

Eggplant Soaking Time30 mins

Total Time2 hrs

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Course: Condiment, Side Dish

Cuisine: Indian, Vegan, Vegetarian

Keyword: Dairy-free, eggplant, Gluten-free

Servings:

Calories: 129kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

Eggplant Prep

2 large eggplants
1 tablespoon kosher salt
1½ quarts water
¼ cup olive oil

Sauce

30 ounces diced tomatoes [2 - 15 ounce cans] drained, liquid reserved
6 cloves garlic
1 inch cube fresh ginger coarsely chopped
1 tablespoon olive oil
1 teaspoon whole fennel seeds
1/2 teaspoon whole cumin seeds
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon salt

US Customary - Metric

Instructions

Prepare the Eggplant:

Peel the eggplants first, discard the stem and ends, and then slice evenly into 1/2 rounds. (Peeling is optional, but I always do it unless I'm using very small, thin-skinned eggplants.)
In a large bowl, dissolve 1 tablespoon of salt in a cup of warm water. When the salt is fully dissolved, add 4 cups of cold water.
Put the sliced eggplant into the salt water. Cover the eggplant slices down with a plate that fits inside the rim of the bowl, and then weight the plate so that the eggplant slices fall below the water line.
Allow eggplant to soak for 30 minutes.
Preheat oven to 375°F [190°C].
Line a heavy baking sheet with a Silpat mat or parchment paper.
After the eggplant slices have soaked for 30 minutes, drain them and pat dry with paper towels.
Lay prepared eggplant slices on a baking sheet in a single layer with at least 1/2 inch between slices.
Lightly brush or spray eggplant slices on both sides with remaining olive oil.
Bake for 10 to 15 minutes, until the underside is lightly browned.
Remove from oven and flip eggplant slices over. Return to oven and bake until second side is lightly browned, about 10 minutes.

Prepare the sauce:

In a small blender or food processor cup, combine ginger, garlic, and reserve canned tomato liquid.
Blend until almost smooth.
In a large, heavy bottom skillet, heat 1 tablespoon of oil over medium high until a droplet of water sizzles in it.
When hot, put the fennel and cumin seeds in the skillet and cook until they turn a few shades darker. This will only take a few seconds, so have the other ingredients ready.
Pour in tomatoes, and add remaining spices.
Stir and cook about 5 minutes to thicken slightly.

Bake Eggplant:

Preheat oven to 325°F [165°C].
Layer eggplant and sauce in a casserole dish, beginning with eggplant slices and ending with sauce.
Cover and bake for 20-30 minutes.
Serve warm or cold.

Notes

Serving Suggestions

Indian Eggplant can be served immediately, but we often put it in the fridge and serve it cold. It's just wonderful with a simple dal, raita and some naan. We also love to serve it warm for breakfast, topped with a poached egg.

Ingredient Note

For an extra flavor boost, I like to use petite-cut canned tomatoes with roasted onions and garlic.

Nutrition

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Have you tried Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}? It’s delicious, and it goes perfectly with this Baigan Achari recipe, too!

Additional Ingredient Notes & Substitutions

Eggplants – There are many types of eggplants available, but I prefer to use American (Globe) Eggplants or Italian Eggplants for this recipe. I have also made this with Japanese Eggplants with good results.

Ginger & Garlic – A few years ago while I was cruising our local Indian grocery, I discovered that you can buy garlic-ginger paste in jars! While it isn’t quite the same as making it at home in the blender, it is very handy to keep around.

Ginger and garlic are a match made in heaven, and this stuff is a game-changer! We rub it on chicken before grilling, we use it as a marinade for shrimp, and I use it to flavor countless other things.

In this recipe, you can substitute 3 generous tablespoons of garlic-ginger paste for the 1-inch of fresh ginger and 6 garlic cloves.

Tomatoes – I usually use canned tomatoes to make this dish. My favorite canned tomatoes to use for his recipe are petite-cut tomatoes, diced with onions and garlic or with roasted garlic.

I have also made a delicious version of this recipe using in-season, garden-fresh tomatoes. To use fresh tomatoes, use 3-4 large tomatoes, chopping them first. I break them down farther by squishing them in my hands as I add them to the skillet.

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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!

Slow Cooker Stuffed Cabbage Rolls (Polish-style Gołąbki)

January 23 By Renée 9 Comments

Savory, spicy-sweet, and deeply satisfying, these Slow Cooker Stuffed Cabbage Rolls {Polish-style Gołąbki} are an easy-to-make meal that delivers old-world comfort in every bite.

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

The first time I ever had stuffed cabbage rolls was at my friend Julie’s house. We were seven or eight, and up until that time in my life, I’d done a pretty good job of avoiding cooked cabbage altogether.

So there I was, sitting at the dinner table with Julie and her family, staring down at the small, tightly-wrapped packet on my plate and wondering how I could get away with eating just the insides and leaving the slick green wrapper.

I could feel Julie’s mother eyes on me, waiting for me to take a bite. “The inside is meat and rice,” she told me. Then, reading my mind (or more likely, my face), “It’s OK if you don’t eat the cabbage.”

Mrs B was pretty and kind, with a slight, soft Polish accent that made her sound like an angel. She reassured me that it was perfectly fine if I didn’t eat the cabbage; that she wouldn’t mind a bit. I think I even remember her saying that one of her children didn’t like it much either.

But back in those days, manners dictated that when you were a visitor in someone’s home, you ate what was set in front of you. My mom would have never let me hear the end of it if she found out I’d skipped the cabbage. Besides, I would have done anything to make Julie’s mom happy.

I turned my fork on its side and cut off a corner of the cabbage roll, pushing it to the side of the plate before spearing it. Holding the little chunk of cabbage roll in front of my open mouth, I braced myself – ready smile no matter how awful it tasted.

Don’t make a face. Don’t make a face. Don’t make a face.

I willed the fork into my mouth and closed my lips around it, my tongue doing involuntary gymnastics as it tried to avoid the slippery triangle of cabbage. Finally, unable to put it off any longer, I bit down to chew.

In that moment, all I wanted to do was to eat that bite of cabbage without gagging. Maybe even push out a polite smile for Mrs B.

What I got was a wonderful surprise! Instead of being unpleasantly slippery and tasting of old shoe insoles as I had expected, the cabbage I bit into was full of savory-sweet flavor that melted in my mouth. Fused with the meaty inside goodness, it was – Oh my gosh! Delicious!

I ate my whole cabbage roll that night, and even asked for seconds. Later, as we helped Mrs B clear the table after dinner, I remember feeling warm and full, and something else I didn’t fully understand at the time: I felt nourished.

nourish

[ nur-ish, nuhr- ]

to sustain
to cherish
to strengthen

Cabbage rolls were one of the first new-to-me recipes I deliberately learned to make when I moved out on my own. I don’t remember now where I got the bones for what has evolved into one of my all-time favorite recipes, nor do I know if what I make today bears even a passing resemblance to Mrs B’s cabbage rolls. What I do know is, my stuffed cabbage rolls have become a time-tested family tradition, and every time I make them, I think of Julie’s mom.

Sauce from scratch. (No canned soup!)

Traditional stuffed cabbage rolls (or gołąbki, which means “little pigeons”) are the epitome of Polish comfort food. While no two recipes are exactly alike, Polish-style cabbage rolls are generally made of minced or ground meat (usually beef and pork) mixed with chopped onions and rice or barley, which is then rolled in a cabbage leaf, covered with a savory-sweet tomato-based sauce, and cooked until tender.

Although they do take a little time to prepare, cabbage rolls are very easy to make. They can be prepared well ahead of time, and they make wonderful leftovers, too.

There are other ways to cook cabbage rolls (e.g., baking, InstaPot, etc.) but using a slow cooker is by far my favorite method.

How to Prepare Cabbage Leaves for Rolling

For this recipe, you need to use large, whole cabbage leaves.

Cabbage leaves are relatively inflexible and will crack and tear if you try to peel them off the cabbage head like lettuce. Preparing the cabbage leaves is easy, but it does take a little time and care.

How to Soften & Remove Cabbage Leaves Without Tearing Them

There are a couple of way to soften them cabbage leaves. My preferred method of removing the cabbage leaves from the head is to blanch them in boiling water.

Fill a large stockpot two-thirds full of water and bring to a boil over high heat.
Using a paring knife, remove the cabbage’s core.
Using large, sturdy tongs, carefully lower the cabbage into the pot, core side down.
Boil for a few minutes. Use tongs to check leaves at core. You will see when they begin to soften and loosen.
Use tongs to remove the cabbage from the water to a large plate or cutting board. Check the leaves: the outside layers should peel away from the cabbage easily.
Peel away leaves that come off easily. .
Return the cabbage and repeat the process; adding the cabbage to the water and then removing it to peel away more leaves. (You may need to cut the core deeper as well.)
Be gentle as you do not want to rip the leaves. This can take anywhere from 5-15 minutes, depending on the size of your cabbage head.
Continue repeating the process until you have removed all of the cabbage leaves (or until they become too small to use for rolling).
When you have removed all the cabbage leaves you want for rolling, return the individual leaves to the boiling water for one minute, until they are tender and flexible. Set aside.
Pull or chop any remaining cabbage leaves from head. You will use these to line the slow cooker.

Alternate Method: You can also soften the leaves by freezing a whole, cored cabbage head the day before, and then allowing it to defrost before carefully peeling the leaves away.

How to Thin the Stem End of Cabbage Leaves for Easy Rolling

This step is totally optional, but I like to use a paring knife to thin the stem end just a bit before I assemble the cabbage rolls. It makes rolling them a little easier, and the rolls turn out more uniform.

You only need to do this step for leaves that you plan to use to make the rolls. You do not need to thin the stems of the leaves you use to line the slow cooker.

How to Roll a Cabbage Roll

Basically, cabbage rolls are rolled exactly like a burrito, with one important difference: you need to leave room in cabbage roll for the rice to expand as it cooks. For this reason, do not roll them too tightly.

A – Place about 1/3 cup filling on the stem end of a single cabbage leaf.
B – Roll the stem end up over the filling.
C – Fold both sides into the middle.
D – Complete rolling, with the final flap end resting down.

INGREDIENT NOTES: Adjusting Flavors to Your Own Tastes

Ground Meat Choices

Traditionally, stuffed cabbage rolls are made with a combination of ground beef and pork, or just ground beef. However, Mr B and I have made a shift away from ground beef in the past few years, and often substitute ground turkey in recipes that call for it. (The cabbage rolls pictured here were all made with ground turkey.)

Whatever ground meat you choose to use in your cabbage rolls, it is critical to this recipe that it has enough fat in it. For best results, choose ground meat that is between 80% and 92% lean. If you use ground meat that is too lean, your cabbage rolls will turn out very dry.

For this recipe, you can use ground beef, ground turkey, or a 50/50 combination of beef/turkey, beef/pork, or turkey/pork.
Use ground meat that is 80% to 92% lean.
DO NOT use ground chicken for this recipe: it too lean.

In my opinion, 85-87% lean is optimal. This results in a moist, tender cabbage roll, with no apparent residual fat.

Tabasco

You can adjust the heat of the sauce by changing the amount of Tabasco you use.

1/4 teaspoon = Very Mild [Barely noticeable]
1/2 teaspoon = Mild to Medium [A little spicy, but not hot.]
1 teaspoon or more = Nicely Spicy [Don’t get carried away: you don’t want to cover up the other, more subtle flavors.]

Sugar

I personally like my cabbage roll sauce to have a decidedly sweet note; however, if you prefer yours less so, you can adjust the sugar accordingly.

1/4 cup = Barely sweet
1/3 cup = Mildly sweet
1/2 cup = Yep, these are sweet!

Mr B doesn’t like them as sweet as I do, and we have agreed that 1/3 cup sugar is a perfect compromise.

DO NOT omit the sugar entirely; you need to use enough to offset the tomato sauce’s acidity.

5 from 2 votes

Stuffed Cabbage Rolls {Polish-style Gołąbki}

Savory, spicy-sweet, and deeply satisfying, Polish-style stuffed cabbage rolls are a meal that delivers old-world comfort in every bite.

Prep Time1 hr

Cook Time5 hrs

Total Time6 hrs

Print Recipe Pin Recipe

Course: Main

Cuisine: Polish

Keyword: cabbage, slow cooker

Servings: rolls

Calories: 183kcal

Author: Renée | The Good Hearted Woman

Equipment

Slow Cooker
Stock Pot
Tongs

Ingredients

Cabbage Rolls

1 head cabbage
1 1/2 pounds ground beef or ground turkey; see notes
1/2 cup rice
1 medium onion finely chopped (1 to 1 1/2 cups)
1 1/2 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1 teaspoon lemon zest OPTIONAL
1 large egg

Sauce [Double if you like a lot of sauce]

12 ounces canned tomato sauce
1/3 cup sugar *see notes
3 tablespoons fresh lemon juice
3 tablespoons flour (I use Wondra: it doesn't get clumpy)
1/4 teaspoon ground ginger
1/2 teaspoon Tabasco sauce *see notes

US Customary - Metric

Instructions

PREPARE THE CABBAGE LEAVES
Fill a large stockpot two-thirds full of water and bring to a boil over high heat.
Using a paring knife, remove the cabbage’s core.
Using large, sturdy tongs, carefully lower the cabbage into the pot, core side down and blanch.
As the leaves loosen from the cabbage head, carefully remove them to a plate.
Repeat until you have 12-14 large leaves.
When you have removed all the cabbage leaves you want for rolling, return the individual leaves to the boiling water for one minute, until they are tender and flexible.
Set aside.
Pull or rough-chop any remaining cabbage leaves from head.
You will use these to line the slow cooker.
OPTIONAL - I like to use a paring knife to thin the stem end just a bit before I assemble the cabbage rolls. It makes rolling them a little easier, and the rolls turn out more uniform.
You only need to do this step for leaves that you plan to use to make the rolls.
You do not need to thin the stems of the leaves you use to line the slow cooker.
SAUCE - Whisk together all the sauce ingredients until they are thoroughly combined. Set aside.
If you enjoy a lot of sauce with your cabbage rolls, you may want to double the sauce amounts.
MEAT MIX - In a medium bowl, mix ground meat, rice, salt, pepper, garlic powder, ground ginger, oregano, chopped onion, and egg until thoroughly combine.
FORM THE CABBAGE ROLLS
Basically, cabbage rolls are rolled exactly like a burrito.
A - Place 1/4-1/3 cup filling on the stem end of a single cabbage leaf.
B - Roll the stem end up over the filling.
C - Fold both sides into the middle.
D - Complete rolling with the final flap end resting down.
Line the bottom of the slow cooker with leftover cabbage leaves.
Place the prepared cabbage rolls on top of the loose cabbage leaves. Stack them in two layers.
Do not crowd. Rolls will expand as the rice cooks inside them.
Use any remaining cabbage leaves or chopped cabbage to fill in any spaces around rolls.
Pour the prepared sauce evenly over the rolls in the slow cooker.
Cover and cook on LOW for 5 hours; until the internal temperature reaches 160°F | 71°C.

Notes

Ground Meat

For this recipe, you can use ground beef, ground turkey, or a 50/50 combination of beef/turkey, beef/pork, or turkey/pork.
Use meat that is 80 - 92% lean. [85 - 87% lean is optimal.]
DO NOT use ground chicken for this recipe: it too lean.

Tabasco

1/4 teaspoon = Very Mild [Barely noticeable]
1/2 teaspoon = Mild to Medium [A little spicy, but not hot.]
1 teaspoon or more = Nicely Spicy [Don't get carried away: you don't want to cover up the other, more subtle flavors.]

Sugar

1/4 cup = Slightly sweet
1/3 cup = Medium sweet
1/2 cup = Quite Sweet

DO NOT omit the sugar entirely; you need to use enough to offset the tomato sauce's acidity.

Calorie Calculations based on using 85% lean ground beef.

Nutrition

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More cozy slow cooker recipes from GHW:

Polish Stuffed Cabbage Rolls {Gołąbki} on a blue and white plate

The cabbage rolls pictured here were all made with ground turkey.

How to Fix a Torn Cabbage Leaf

Inevitably, you are going to have a few torn leaves. If one of the leaves you are using for a roll is torn, use a piece of another leaf to cover the hole from the inside of the roll. Once the cabbage is formed, the counter-pressure from the filling will secure it.

When your slow cooker cabbage rolls are cooked, you will never know the tear was even there!

What to Serve with Cabbage Rolls

When we have stuffed cabbage rolls at home, our first choice for a side dish is almost always mashed potatoes. However, many other side dishes pair well with them, including spaetzle, red potatoes, barley, and salads made with hearty greens.

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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!

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

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

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

Chicken Saag – Ingredient Notes

What kind of chicken works best for Spinach Chicken?

Do I have to use spinach?

What is Garam Masala?

Can this recipe be made vegetarian?

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

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

Chicken Saag (Indian Spinach Chicken Curry)

Ingredients

Spice Mix

Instructions

Notes

This recipe was developed based on memories of the chicken saag at Washington Square Mall, Beaverton, Oregon.

Nutrition

Ginger-Garlic Paste

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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?

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How to Boil a Perfect Egg for Scotch Eggs

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

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)

Equipment

Ingredients

Seasoned Flour [Bowl 1]

Beaten Egg [Bowl 2]

Breading Mix [Bowl 3]

Instructions

How to Make 6-Minute Soft-Boiled Eggs

How to Successfully Apply the Sausage Cover

Scotch Egg Breading

Air Frying

Video

Notes

Scotch Egg Cooking Times (Soft-cooked Center):

Nutrition

Ingredient Notes

Wondra

Panko Breadcrumbs

More Good Egg Recipes to Start Your Day!

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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!

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

[3] Roasted Vegetables

[4] Herbed Pie Crust

Post Updated October 19, 2020 (Originally published November 14, 2012)

Classic Homemade Chicken Pot Pie (from Scratch)

Equipment

Ingredients

Roasted Vegetables

Pan-fried Corn [Optional]

Sauce

Instructions

Ingredient Prep

Oven Roasted Vegetables

Pan-fried Corn (Optional Step)

Chicken Stock Pan Sauce

Assembling the Pot Pie

Baking Chicken Pot Pie

Notes

Nutrition

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

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

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Make this Black Beans Recipe Your Own!

Flexible and Fast!

Post Updated July 7, 2020 (Originally published May 18, 2016)

Em’s Sweet & Spicy Black Beans with Bacon

Equipment

Ingredients

Instructions

Nutrition

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

Do you use a kitchen scale?

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

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

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

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

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

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**Flexible and Fast!**

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I’m sharing this Chicken Stew 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 this post!

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 this post!

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