Main Dishes Archives | The Good Hearted Woman

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!

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

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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!)

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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!

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

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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!

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

Salmon Recipes from GHW

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 12 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!

5 from 5 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

Print Recipe Pin Recipe

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

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

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

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

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 7 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 and 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 stem end of cabbage leaves for 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 1 vote

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

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

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

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 the cabbage rolls are cooked, you will never know the tear was even there!

What to Serve with Cabbage Rolls

When we have 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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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!

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

January 2 By Renée 29 Comments

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

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

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

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

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

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

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

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

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

How to Make a Buddha Bowl

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

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

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

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

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

Vegetarian & Vegan Buddha Bowls

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

Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing

Photo Credit: heatherchristo.com

Sweet Potato Quinoa Bowl w/ Cashew Curry Sauce

Photo Credit: www.veggieinspired.com

Crispy Tofu Bowls {& Garlicky Lemon Yogurt Sauce}

Photo Credit: girlheartfood.com

Brown Rice Veggie Bowl - Eat Thrive Glow

Photo Credit: www.eatthriveglow.com

Buddha Bowl Recipe with Peanut Butter Coconut Dressing

Photo Credit: theforkedspoon.com

Asian-Style Farro Buddha Bowl with Crispy Baked Tofu

Photo Credit: jessicalevinson.com

Masala Chana Chaat - a classic Indian street food recipe for vegetarians

Photo Credit: www.greedygourmet.com

Sweet Potato Buddha Bowls in 30 Minutes

Photo Credit: umamigirl.com

Sweet Potato Vegan Buddha Bowl

Photo Credit: littlesunnykitchen.com

Vegan Buddha Bowl with Tempeh and Quinoa

Photo Credit: www.bucketlisttummy.com

Turmeric Chickpea Buddha Bowl: Eat ALL the Superfoods!

Photo Credit: thekitchengirl.com

Vegan Buddha Bowl With Sweet Potatoes, Chickpeas, Spinach and Brown Rice

Photo Credit: www.melaniecooks.com

Buddha Bowl - A Balanced And Easy Meal

Photo Credit: claudiacanu.com

Chili Lime Chickpea Buddha Bowl - This Healthy Kitchen

Photo Credit: thishealthykitchen.com

Teriyaki Tofu Bowl with Cauliflower Rice

Photo Credit: www.jessicagavin.com

Sweet Potato & Black Bean Quinoa Salad

Photo Credit: www.simplyquinoa.com

Grain Free Cauliflower Rice Buddha Bowl

Photo Credit: www.tastingpage.com

Hippie Macro Glow Bowl

Photo Credit: www.theglowingfridge.com

The Vegan Buddha Bowl | Well and Full

Photo Credit: wellandfull.com

Healthy Thai Coconut Quinoa Bowl

Photo Credit: gethealthyu.com

Harvest Black Rice Salad Recipe

Photo Credit: www.foodfaithfitness.com

Grain Bowls with Smoky Tofu and Creamy Pumpkin Seed Sauce Recipe

Photo Credit: yummybeet.com

Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce

Photo Credit: pinchofyum.com

Thai Buddha Bowl with Peanut Sauce VIDEO » LeelaLicious

Photo Credit: leelalicious.com

Dragon Bowls with Easy Vegan Option - Black Food Bloggers Club by The Blenderist

Photo Credit: theblenderist.com

Spring Harvest Bowls with a Dill Shallot Vinaigrette

Photo Credit: withfoodandlove.com

Moroccan Quinoa Salad

Photo Credit: greenkitchenstories.com

The Ultimate Winter Bliss Bowls

Photo Credit: pinchofyum.com

Shaved Purple Asparagus & Asian Vegetable Soba Noodles

Photo Credit: strengthandsunshine.com

Goddess Bowl

Photo Credit: sewfrenchembroidery.blogspot.com

Soba Noodle Bowl Recipe with Vegetables & Peanut Sauce

Photo Credit: www.cookincanuck.com

Bangkok Coconut Curry Noodle Bowls

Photo Credit: pinchofyum.com

Seafood, Chicken & Other Meaty-type Power Bowls

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

California Chicken, Veggie, Avocado & Rice Bowls

Photo Credit: www.halfbakedharvest.com

Sesame Crusted Tuna Buddha Bowls

Photo Credit: www.coupleinthekitchen.com

Japanese Farm Style Teriyaki Bowl

Photo Credit: www.feastingathome.com

Crab Cake Buddha Bowl

Photo Credit: www.karenskitchenstories.com

Summer Detox Chicken Buddha Bowl

Photo Credit: gypsyplate.com

Grilled BBQ Chicken Quinoa Bowls

Photo Credit: thecompletesavorist.com

Southwestern Buddha Bowls

Photo Credit: www.simplysissom.com

Fiesta Chicken + Cilantro Lime Rice Fajita Bowl with Avocado Chipotle Crema.

Photo Credit: www.halfbakedharvest.com

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!

Hattie B’s Nashville Hot Chicken {Step-by-Step}

November 10 By Renée 97 Comments

This amazing Nashville Hot Chicken recipe (adapted from Hattie B’s famous recipe) results in a crispy, tender, fiery fried chicken with a spicy kick that is positively addictive.

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

I love fried chicken. I don’t eat it often, but I love it. Back when I was a kid, my BFF’s Gramma Barbara made THE BEST southern fried chicken I’ve ever eaten, or ever hope to eat, in my life. Tender, juicy, crispy, and seasoned just right, Gramma B’s chicken was so finger-licking delicious that it tasted like it had been fried in heaven. It was Perfect.

My Southern Fried Sensei, Gramma Barbara.

As a young teen, Gramma B kind of adopted me. She was fun and irreverent, and to this day I love her like my own.

Gramma B taught me how to make fried chicken a couple of times, and I think I got the basics down fine, but I could never make it quite as good as she did. I don’t know if was her skillet, or the lard (of course it was the lard) or some other sublime combination of environmental and mystical factors, but her fried chicken was absolutely divine and mine was, at best, pretty darn good.

In my quest to scratch my fried chicken itch, I’ve ordered fried chicken at nearly every place from Portland to Memphis that serves it. While some places turn out a very decent chicken plate, nothing has ever come close to ringing that elusive Gramma B-worthy, southern fried chicken bell for me. There’s always something missing.

Then we went to Nashville and discovered Hot Chicken.

What is Nashville Hot Chicken, and what makes it so awesome?

Nashville Hot Chicken is a hyper-regional specialty with a long, colorful, sordid history involving a philandering man, a jealous woman hell-bent on revenge, and a whole lot ‘a hot pepper juice.

Nashville Hot Chicken is heaven and hell in a one transcendent bite.

The origins of Nashville Hot Chicken is a finely-woven tale that I simply can’t do justice and still keep this post under ten thousand words, so I’m not even going to try. (And I don’t need to, because The Bitter Southerner has done a bang-up job telling the story for us: when you have a minute or ten, I strongly encourage you to read about how Nashville Hot Chicken really came to be!)

The minute Mr B and I heard the term “hot chicken,” we were all over it like red beans on rice. We did a little research, and discovered that Nashville’s Prince’s Hot Chicken Shack is the acknowledged home of the original hot chicken, so we made plans to check it out. However, so many of the Nashville locals we asked pointed us toward relative newcomer Hattie B’s that we decided to try it instead. [Like slider-eaters in the Great Southern Slider Debate, hot chicken-eaters, we learned, have a fierce loyalty to their chosen chicken fryer!]

Hattie B’s has three locations in Nashville, and reviews said that the lines at West Nashville location (closest to where we were staying) could be very long at peak times. However, we arrived relatively late for a weekday (around 8:30 pm) and had a less than five minute wait: just long enough for us to check out the menu.

After studying the menu for a few minutes, we ordered two small plates, which turned out to be a ton of food! Each plate came with a whole chicken quarter (dark meat for Mr B, light for me) and two sides. Mr B got baked beans and I ordered the potato salad, and we both got coleslaw.

Our chicken arrived in less than ten minutes, stacked in a basket between the traditional slice of white bread, topped with a dill pickle. It only took me one bite to know that Hattie B’s Hot Chicken was absolutely amazing. Possibly addictive.

Hattie B’s Nashville Hot Chicken is the first chicken I’ve eaten in at least twenty years that even comes close to Grandma B’s fried chicken – with one important caveat: instead tasting like chicken sent from heaven, it tastes more like the devil himself cooked up a batch of fried chicken on his day off.

I need that fried chicken recipe!!!

When we got back to our hotel room, I immediately searched for a Nashville Hot Chicken recipe, and was absolutely thrilled to discover Hattie B’s recipe in Lee Brian Schrager’s cookbook Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides.

Well, you can bet that it took me less than a Tennessee minute to order it. (Which, come to think of it, is probably substantially longer than a New York minute, but still…)

When my copy of Fried & True arrived, I opened it to find the pages bursting with great recipes, valuable tips and cooking methods, personal stories, and a true love of fried chicken.

Post Updated Novemeber 10, 2019 (Originally published July 28, 2017)

How to Make Nashville Hot Chicken – Step-by-Step

The following Nashville Hot Chicken recipe, adapted from the aforementioned recipe in Fried & True, results in a crispy, tender, fiery fried chicken with a spicy kick that will keep you coming back for more.

The recipe itself is relatively straightforward, but after making hot chicken myself, I have some wisdom to pass along that will make the process go more smoothly.

For ingredients and amounts, please refer to the recipe card below.

Step 1: The Dry-Brine

In a medium bowl, toss together the chicken pieces, salt, and pepper. Cover and refrigerate overnight. (Up to 24 hours)

NOTE: The first time I made this chicken, I had a scheduling conflict and ended up dry-brining it for 3 days. (Stuff happens.) It was totally fine.

Step 2: The Dredge-Dip-Dredge

In a 9×9 pan or baking dish, whisk together the milk, eggs, and hot sauce. In a separate 9×9 baking dish, combine the four and salt.

[1] Drag the chicken through the flour mixture, coating evenly.

[2] Dip the floured chicken in the milk mixture.

[3] Drag once again in the flour mixture.
Shake off excess between each step. Allow chicken to rest on drying rack while you prepare the rest of the chicken pieces for frying.

Step 3: The Fry

For this step, you will need either a deep fryer, a large deep skillet, or a deep electric skillet. You will also need tongs, and a deep-fry/meat thermometer. I suggest using using a combination of canola and soybean oil for deep frying.

WARNING: Deep frying can be dangerous! Carefully prepare the area before you begin deep frying. Always make sure that whatever you are deep frying in is stable so that it won’t tip. Always use a tongs, a skimmer, or a deep-fry basket to add and remove chicken pieces from the hot oil. Chicken pieces can slip from forks or spoons and splash hot oil.

REMEMBER! When you add your chicken, it will displace a lot of oil. If you are using a frying pan or electric skillet, it is vital that you DO NOT OVERFILL it with oil or it may or it may overflow when you add the chicken.

How to easily figure out the necessary level of the frying oil.

1. Put one batch/fryer full of chicken pieces in a large ziplock bag. Squeeze as much air out of the bag as you can and seal it shut.
2. Lay the bag of raw chicken pieces flat in the bottom of the frying pan.
3. Add water to the level that you want the oil to be when you deep fry.
4. Remove bag of chicken from the pan.
5. Note level of the water.
6. Pour the water out, and carefully dry out pan.
7. Add oil to that same level.
8. Now you’re ready to fry without fear of overflowing your frying pan!

(Thanks, Archimedes!)

IMPORTANT: The oil needs to maintain an optimal temperature of 325° while the chicken is frying. However, the oil temp will drop at least 25° when you add the chicken, so initially you need to heat the oil up to 340° – 350°.

Maintain a consistent temperature for frying chicken of 325° F.

If the temperature of oil in the pan drops down below 300°, the chicken will begin to absorb the cooking oil, resulting in greasy, soggy chicken.
If the temperature rises above about 340°, the chicken will cook too quickly on the outside, and not get done in the middle. When fried at the correct temperature, the chicken will come out golden brown, having absorbed very little oil.

Heat vegetable oil in a deep skillet or deep fryer until it is between 340°F – 350°F. The oil needs to be deep enough for the chicken to fully submerge. [If you don’t have a deep enough skillet for deep frying, see HELP below.]
Drop the coated chicken into the hot oil.
Turn the pieces as they brown and do not let them touch each other while frying.
The temperature will drop when you add the chicken. Keep the oil at 325°F while the chicken fries.
Working in batches, use tongs to carefully add the chicken to the hot oil and fry until crispy.

↓↓ This is what your chicken should sound like when it is frying. ↓↓

Estimated cooking times: 15-17 minutes for breast quarters; 18-20 minutes for leg quarters.

Chicken is done when it registers an internal temperature of 165°F. (Yes, I use a candy thermometer. It goes up to 400 degrees, and it works just fine.)
When done, remove chicken from oil and allow to drain on wire rack.

How to test for doneness without a meat thermometer: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, you can pop slightly underdone fried chicken into a preheated 325°F oven until it is fully cooked.

TIP: I aim to take the chicken off the heat when it registers a temperature of 160°, and allow carryover cooking to bring it up to temperature as it sits on the wire rack.

HELP! What if my chicken isn’t completely submerged in the oil when I fry it?!

This is, technically, deep-fried chicken, so ideally the oil for The Fry needs to be deep enough for the chicken to fully submerge. However, sometimes it just doesn’t work out that way.

You may have noticed that my chicken is sticking out at the top in some of the process images. That’s because I don’t own a deep fryer (I only deep fry about twice a year), and prefer to make hot chicken in my electric skillet because I can control the temperature of the fry oil more accurately than in a stovetop skillet.

Unfortunately, my electric skillet isn’t quite deep enough to allow most chicken pieces to completely submerge, so I end up turning the chicken pieces a few times in the process, and it takes a few extra minutes to cook.

If this is you, don’t worry – just use your meat thermometer to keep an eye on the internal temp, and you be fine.

Step 4: The Spicy Coating (Wet Application)

Ladle about a cup of hot frying oil into a heatproof bowl or pan. Whisk in cayenne, brown sugar, and spices. The hot oil will activate the spices. (I use a small saucepan for this in case I need to heat the oil up again before basting a second batch.)

Baste the hot spice mixture over the hot fried chicken. You want the hot oil mixture hot enough that when you baste it over the fried chicken, the skin stays nice and crispy.

**Just how Hot is this Nashville Hot Chicken recipe anyway?**

According to the recipe from which this one is adapted, the spice level for this recipe is gauged as MEDIUM HOT; however, in my experience, it is slightly hotter than medium. (I’d rate it about a 6 or 6.5 on a 1-10 heat scale.)

For one test batch, I used two tablespoons of cayenne instead of three, and the results were (for my tastes) perfect – not painfully spicy, but with solid heat and a decided kick. (About a 4.5.)

Step 5: The Serve

If you want to go traditional, serve your Hot Chicken up over a slice of white bread. Garnish with dill pickle slices.

5 from 5 votes

Nashville Hot Chicken

This amazing Nashville Hot Chicken recipe results in a crispy, tender, fiery fried chicken with a spicy kick that is positively addictive.

Adapted from Hattie B's recipe in FRIED & TRUE.

Prep Time20 mins

Cook Time40 mins

Dry-Brine Prep1 d

Total Time1 d 1 hr

Print Recipe Pin Recipe

Course: Main

Cuisine: Southern

Keyword: chicken, spicy

Servings: large servings

Calories: 372kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

For the Dry Brine

1 whole chicken 3 pounds, washed, patted dry, and cut into quarters
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper

For the Dip

1 cup whole milk
2 large eggs
1 tablespoon Louisiana-style hot sauce

For the Dredge

2 cups all-purpose flour
2 teaspoons sea salt
Vegetable oil for frying

For the Spicy Coating

1 cup hot frying oil or hot lard
3 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder

Garnish

Dill pickle slices
White bread optional

US Customary - Metric

Instructions

Step 1: The Dry-Brine

In a medium bowl, toss together the chicken pieces, salt, and pepper. Cover and refrigerate overnight. (Up to 24 hours)

Step 2: The Dredge-Dip-Dredge

In a 9×9 pan or baking dish, whisk together the milk, eggs, and hot sauce. In a separate 9×9 baking dish, combine the four and salt.
Drag the chicken through the flour mixture, coating evenly.
Dip the floured chicken in the milk mixture.
Drag once again in the flour mixture.
Shake off excess between each step. Allow chicken to rest on drying rack while you prepare the rest of the chicken pieces for frying.

Step 3: The Fry

PLEASE READ NOTES IN POST for additional notes and tips about this step.
WARNING:
Deep frying can be dangerous! Carefully prepare the area before you begin deep frying.
Always make sure that whatever you are deep frying in is stable so that it won’t tip.
Always use a tongs, a skimmer, or a deep-fry basket to add and remove chicken pieces from the hot oil. Chicken pieces can slip from forks or spoons and splash hot oil.
Heat vegetable oil in a deep skillet or deep fryer until it is between 340°F – 350°F. The oil needs to be deep enough for the chicken to fully submerge.
[If you don’t have a deep enough skillet for deep frying, see HELP in post.]
The temperature will drop when you add the chicken. Keep the oil at 325°F while the chicken fries.
Working in batches, use tongs to carefully add the chicken to the hot oil and fry until crispy.
If using a skillet, you will need to turn the pieces as they brown. Do not let them touch each other while frying.
Estimated cooking times [fully submerged in frying oil]: 15-17 minutes for breast quarters; 18-20 minutes for leg quarters.
Chicken is done when it registers an internal temperature of 165°F. (Yes, I use a candy thermometer, and it works just fine.)
When done, remove chicken from oil and allow to drain on wire rack.

Step 4: The Spicy Coating (Wet Application)

Ladle about a cup of hot frying oil into a heatproof bowl or pan. Whisk in cayenne, brown sugar, and spices. The hot oil will activate the spices.
I use a small saucepan for this in case I need to heat the oil up again before basting a second batch.
Baste the hot spice mixture over the hot fried chicken.
You want the hot oil mixture hot enough that when you baste it over the fried chicken, the skin stays nice and crispy.

Step 5: The Serve

Serve hot or cold. If you want to go traditional, serve your Hot Chicken up over a slice of white bread.
Garnish with dill pickle slices.

Notes

The spice level in this recipe is gauged as MEDIUM HOT. Adjust spices according to your own tastes.

It’s important to maintain the correct temperature for frying chicken of 325° F. If the temperature of oil in the pan drops down below 300°, the chicken will begin to absorb the cooking oil, resulting in greasy, soggy chicken. If it rises above about 340°, the chicken will cook too quickly on the outside, and not get done in the middle. When fried at the correct temperature, the chicken will come out golden brown, having absorbed very little oil.

Nutrition

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

Can I make this Nashville Hot Chicken recipe in an Air Fryer?

Yes, you can make Nashville Hot Chicken in your Air Fryer. It is a slow process, because you can’t fit very many chicken pieces in the basket at one time, but it does work.

In order for the coating to brown, you need to spray the dipped and dredged chicken with cooking spray before placing it in the air fryer.

Air Fried Hot Chicken comes out of the air fryer with a decidedly different, less appetizing texture (imo) and color than that of oil-fried Hot Chicken; however, once you baste it with the basting spices, it is difficult to tell the difference.

If you choose to air fry your hot chicken, you will need to heat up some oil in a small cooking pot to mix with the basting spices.

Our current favorite air-fryer recipe: Crispy Sauerkraut Fritters! Check it out!

We love fried chicken! Be sure to check out our Naked Colonel’s Original Recipe Fried Chicken! Buttermilk soaked, cast-iron fried, and oven-finished; this skinless KFC copycat is moist, tender, and Amazing.

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of The Good Hearted Woman. • Be sure to PIN this Nashville Hot Chicken recipe!

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

Sun-dried Tomato Carbonara {20-Minute Dinner}

November 4 By Renée 21 Comments

Sun-dried Tomato Carbonara makes a perfect weeknight meal! This family-pleaser takes just 20 minutes pot-to-plate; plus, it’s vegetarian & budget-friendly!

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

Sun-dried Tomato Carbonara is has been a staple on our menu for years now. Back when my kids were young (and half of them were vegetarians), I was always on the lookout for quick, easy meals that didn’t take a lot of effort. If they were budget friendly, even better.

When I worked up the recipe for this 20-Minute Sun-dried Tomato Carbonara, it totally fit the bill! Most importantly, though – ALL five of my kiddos devoured it whenever I made it, which is something of a miracle.

Sun-dried Tomato Carbonara takes about 20 minutes to throw together, making it a perfect weeknight meal. (YES!! You read that right – 20 minutes, pot-to-plate!) Plus, it’s vegetarian and budget-friendly.

DID YOU KNOW?

“Carbonara” means Charcoal Burner in Italian – I looked it up. Surprised? Me too.

I’ll be honest: for the longest time, I thought “carbonara” meant “bacon” – because it’s nearly impossible to find a recipe for Carbonara that doesn’t include bacon (or its fancy cousin, pancetta). ?

5 from 5 votes

Sun-dried Tomato Carbonara

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Print Recipe Pin Recipe

Course: Main Course, Main Dish

Keyword: pasta, sun-dried tomatoes

Servings: servings

Calories: 296kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

6 oz. thin spaghetti or angle hair pasta
4 quarts water
2 tablespoons olive oil
1 tablespoon kosher salt
3/4 cup sun-dried tomatoes in olive oil loosely packed
2 large eggs lightly beaten
½ cup half & half or milk
¾ cup freshly grated Parmesan cheese divided
½ ounce fresh basil leaves about large 10-15 leaves
Freshly ground pepper and kosher salt
Additional fresh basil leaves to garnish

Instructions

Cook Pasta

Heat 6 quarts of water in a large pot on high heat. When the water is boiling, add 1 tablespoon of salt and two tablespoons of olive oil. Reduce heat to simmer and add pasta. Cook, stirring occasionally, according to directions until barely al dente. (Just barely done.)

While the pasta is cooking:

Drain sun-dried tomatoes. (Put the oil back in the jar to use later!) Chop the sun-dried tomatoes into 1/4"-1/2" pieces. Set aside.
Chiffonade the basil. Set aside.
In a medium bowl, whisk together eggs, milk, and half of the Parmesan.

Finishing Up:

When the pasta is done, drain it thoroughly in a colander, reserving 2 cups of the cooking liquid.
Heat a Dutch Oven or other heavy bottom pot over medium-high heat. Add 1 cup of the reserve pasta cooking liquid and bring to a boil.
Reduce heat to medium. Add drained pasta pasta to hot cooking liquid in Dutch oven and stir constantly, using tongs, until most of the liquid is absorbed.
Whisk 1/2 cup reserve cooking liquid into egg mixture. (This tempers the egg mixture. DO NOT skip this step!)
Slowly drizzle the egg mixture into the hot pasta, tossing it all constantly with tongs as you do. Continue stirring with tongs until egg mixture thickens to make a creamy sauce.
Remove carbonara from from heat.
I usually remove the pot from the heat when the sauce is just beginning to come together, and let it continue cooking in the residual heat. The trick is to keep the sauce constantly moving until it has thickened.
NOTE: If the sauce is too thick, you can use some of the remaining reserve liquid to thin it. Add about 1-2 tablespoons at a time, until the sauce is the consistency of heavy cream. (You will probably not use all of the reserve liquid.)
Once the sauce is as you like it, toss in half of the chopped sun-dried tomatoes, half of the basil, and half the Parmesan. Mix with tongs.
Finish with freshly ground pepper, and the remaining parmesan, sun-dried tomatoes, and fresh basil.

Notes

INGREDIENT NOTES

Angel Hair Pasta: You can use fettuccine or spaghetti, but angel hair is our favorite, plus it cooks in no time!
Sun-dried Tomatoes: 1 cup of drained, chopped, oil-packed sun-dried tomatoes weighs about 5 ounces.
Milk: For a richer sauce, use half-and-half or cream.

Nutrition

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

Sun-dried Tomato Carbonara makes a perfect weeknight meal! Just 20 minutes pot-to-plate!

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

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

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.

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?

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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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.

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

Caribbean Chicken Stew

Equipment

Ingredients

Marinade

Stew Base

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

Instructions

Marinate the Chicken

Make the Stew

Notes

Nutrition

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

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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.

Tips for Buying Salmon

Grill Tips for Perfect Honey Glazed Salmon

Honey Glazed Grilled Salmon with Ginger & Orange

Equipment

Ingredients

Honey Orange Ginger Marinade

Instructions

Notes

Nutrition

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

Salmon Safety

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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.

Sourdough Pancakes

Equipment

Ingredients

Instructions

Nutrition

What’s the difference between Hotcakes and Pancakes?

Stages of a Healthy Sourdough Starter

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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.

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

Egg & Cheese Rolls

Ingredients

Instructions

Notes

Nutrition

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

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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.

Making Pickling-style Indian Eggplant Lighter & Healthier

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

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

Indian Eggplant Cooked Pickling Style (Baigan Achari)

Equipment

Ingredients

Eggplant Prep

Sauce

Instructions

Prepare the Eggplant:

Prepare the sauce:

Bake Eggplant:

Notes

Nutrition

**Flexible and Fast!**

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

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!

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!

to sustain
to cherish
to strengthen

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