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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

How to Make Hearty Homemade Chicken Stock (Bone Broth)

October 1 By Renée 5 Comments

Delicious, healthy, Homemade Chicken Stock for all your soups and sauces. Make it for just pennies with a leftover rotisserie chicken carcass and vegetable scraps.

Homemade Chicken Stock (Bone Broth)

Homemade chicken stock is easily concentrated; ready for cooking, freezing, or canning.

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

Soups are a personal specialty of mine, but I never would have learned to make delicious soups if I hadn’t first learned to make a good soup stock. Canned broths and stocks just don’t cut it.

Homemade chicken stock can be made entirely from scraps: leftover chicken bones, carrot peelings, onion peels and ends, celery tops and roots. The things many people throw away are the source of some of the best soup stock you can make! 

Homemade chicken stock will raise your recipes to a whole new level, giving depth and rich flavor to soups, sauces, braises, curries, stir-frys, gravies, casseroles, and anything else for which you normally use chicken broth.

Homemade chicken stock couldn’t be easier to make, and the results are always amazing. It’s nearly foolproof. (One time, I fell asleep while the stockpot was simmering and it boiled down too far because I slept an hour and half past when I was supposed to take it off the heat; but as long as you stay awake, it’s foolproof.)

Homemade Chicken Stock (Bone Broth)

I prefer a more “rustic” chicken stock; however, if you don’t want any little bits in your stock, you can also strain it through a fine-mesh sieve. 

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Three Key Ingredients for Perfect Homemade Chicken Stock

Homemade chicken stock has three basic ingredients: water, chicken and/or chicken bones, and aromatics. (Salt is optional.)

This chicken stock recipe gives you ample leeway to tweak your ingredient list to fit your needs.

  • Water: Be aware, if your water is treated and has an overpowering taste because of it, that flavor may taint your chicken stock, which will in turn negatively flavor whatever you make with it.
  • Chicken: I prefer to use a rotisserie chicken carcass for my stock, but you can use chicken bones from any cooked chicken.
  • Aromatics: Aromatics are a combination of vegetables and herbs release and impart deep, rich flavors into the dish as it is cooking.

The veggies you use to flavor your stock are completely up to you. I tend to stick with the basic onion-carrot-celery combo for most stock – it’s perfect for my homemade chicken pot pie. However, if I’m making a soup that needs to be garlicky, I’ll add garlic. If I’m making something with an Asian flare, I may throw in additional celery and some ginger. I’ve even thrown an orange peel in my stock on occasion if I’m planning to make something like our Cranberry Orange Pearl Couscous. Use your imagination. 

As far as herbs are concerned, Herbs de Provence is my go-to herb mix when making homemade chicken stock; however, you can use whatever makes you happy: sage and thyme are good choices.

Salt: I also usually add some salt to my stock, but it’s personal choice; much like stocking salted versus unsalted butter. I’ve included it as an optional ingredient in the recipe.

vegetables and rotisserie chicken

Post Updated October 1, 2020 (Originally published October 31, 2012)
quart of chicken stock
5 from 5 votes

Homemade Chicken Stock

Delicious, healthy, homemade chicken stock for your soups and sauces. Make it for just pennies with a leftover rotisserie chicken carcass and vegetable scraps.
Prep Time15 mins
Cook Time2 hrs
Standing Time and/or Reduction Time1 hr
Total Time3 hrs 15 mins
Print Recipe Pin Recipe
Course: Basic, Soup
Cuisine: Comfort Food
Keyword: soup
Servings: 1 quart (concentrated)
Calories: 184kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Medium Stockpot (6-10 quarts)
  • Colander

Ingredients

  • 1 rotisserie chicken carcass including skin & juices
  • 1 pound trimmings from onions, celery, and carrots give or take
  • 1 teaspoon Herbes de Provence or ½ tsp. dried sage + ½ tsp. dried thyme
  • 2 teaspoons kosher salt OPTIONAL
  • water
US Customary - Metric

Instructions

  • Debone chicken. Set chicken meat aside to use for another purpose.
    If you are not using vegetable scraps to make your stock, roughly chop vegetables. (i.e., onions, carrots, celery. SEE NOTES)
    vegetables and rotisserie chicken
  • Put the chicken carcass, skin and all the juices from the rotisserie chicken into a medium stockpot.
    chicken carcass in pot
  • Add the chopped vegetables or vegetable scraps.
    vegetable scraps in pot
  • Add enough water so that it comes to about an inch above the chicken and vegetables.
    Season with Herbs de Provence and (optional) salt.
    Cover and bring to a boil over medium-high heat.
    Reduce heat to low, and simmer for 2-3 hours.
    vegetable scraps in pot
  • When stock has simmered for about two hours, remove from heat and let stand for 30-60 minutes.
    To speed up the process, reduce the simmering time to one hour.
    The longer you simmer it (up to 3 hours) the deeper in color and flavor the stock will be.
    cooked, undrained chicken stock in pot
  • Strain through metal colander to remove bones and vegetables.
    cooked stock in strainer
  • If you’d like to remove the fat from the stock, let your stock cool until the fat settles at the top; or, allow it to chill in the fridge for about an hour, and then skim the fat off the top.
    Personally, I prefer a more "rustic" stock; however, if you don't want any little bits in your stock, you can also strain it through a fine-mesh sieve.
    strained chicken broth
  • At this point, you should have about 2 quarts of chicken stock, give or take.
    Chicken stock in jars
  • For a more robust, concentrated chicken stock, return the strained stock to the stockpot.
    Bring to a boil over medium high heat, and continue to boil uncovered for an additional 30 minutes to one hour, or until it has reduced by half (or more, depending on your preference).
    homemade chicken stock in pot
  • Concentrated Homemade chicken stock, ready for cooking, freezing or canning.
    quart of chicken stock

Notes

This recipe will make 2-3 quarts of light stock, or one quart of concentrated stock. 
To use as a recipe ingredient, dilute with water as needed to achieve the desired stock strength. 
If you don't have vegetable scraps, you can use:
  • 1 yellow onion, roughly chopped
  • 2 stalks of celery, roughly chopped
  • 2 or 3 carrots, roughly chopped 
No need to peel anything: just chop them up and throw them in. 

Nutrition

Serving: 1quart (concentrated) | Calories: 184kcal | Carbohydrates: 43g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 4670mg | Potassium: 662mg | Fiber: 8g | Sugar: 19g | Vitamin C: 34mg | Calcium: 123mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

What is the difference between Chicken Stock and Chicken Broth?

While they can be used interchangeably in most recipes, there is a difference between broth and stock.

That stuff you buy in the can – that’s broth. It’s very thin: nearly water. Chicken Broth is made from chicken meat, simmered for a shorter period of time. (You can make it at home, too, but this isn’t it.)

Stock is usually made from bones that have been cooked or roasted, and simmered for a long time, which yields deeper, richer results.

Okay, so what is Bone Broth then?

Some years ago, my hometown was abuzz with a new health drink trend – Bone Broth. It was everywhere: you could even take class in the Sellwood District on how to make it. When I first saw it being touted as a health drink, I thought I must have something extra or different that set it apart from regular soup stock. But no. 

The truth is, Bone Broth is really just traditional stock – richer and thicker than broth by virtue of the collagen that drains out of the bones and joints during the long simmering process. You can make bone broth using bones from just about any animal; wild, domestic, mammal, fish, or fowl.

Homemade Chicken Stock (Bone Broth)

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

Filed Under: Cooking Basics, Recipes, Sauces, Dressings & Dips Tagged With: Basic Recipes, chicken, Comfort Food

Carrot Ginger Dressing (Japanese Restaurant-style Salad Dressing)

May 12 By Renée 4 Comments

Naturally sweet and slightly tangy, Carrot Ginger Dressing is a light, refreshing salad dressing that is simply irresistible! (It’s like your favorite Japanese restaurant dressing, only fresher!)

Carrot Ginger Dressing

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

There’s a little place near my house – Mr Bento’s – that serves the best teriyaki salmon burger! I always order it in a meal, which arrives on a quarter-sheet pan with four pot stickers and a cold, crisp green salad on the side. I look forward to that side salad nearly as much as the salmon burger itself: I just can’t resist that delicious Carrot Ginger Salad Dressing!

But like many of you, we’ve been eating home more lately. At one point about a month ago, I was jonesing hard for something fresh and light and bright to satisfy my umami urges. All I wanted in life was a big green salad doused with Mr Bento’s dressing. No salmon burger. No potstickers. Just the salad. 

So I decided to figure out how to make Carrot Ginger Dressing for myself. Honestly, I was blown away when I learned how easy this salad dressing is to make!

Carrot Ginger Dressing ingredients on pan

Carrot Ginger Dressing has a simple, pantry-friendly list of ingredients.

I was a youth during the Japanese Steak-house trend of the late 80’s/early 90’s, and Carrot Ginger dressing has always been a favorite of mine, so I was thrilled to add this recipe to our rotation. If you aren’t making your own salad dressings yet, consider this: most dressings (including this one) take less than ten minutes to mix up. You save a ton of money, and the food you eat is fresher and healthier. 

The only downside is, homemade dressings do not last ten or twelve months in the fridge. (On the other hand, is that really a downside?) 

(If you love versatile, delicious, all-natural salad dressings, be sure to check out our Original Taco House Feista Dressing recipe too!) 

Carrot Ginger Dressing

This easy blender dressing recipe has so many great things going for it: it’s super-fast to pull together, naturally dairy-free and vegan, and has no added sugar. (The carrots add just the right amount of sweetness.)

In addition to the fabulous flavor, one of the things I love most about this dressing is the stunning color it brings to the plate, especially when paired with leafy greens.

Carrot Ginger DressingOne significant change I made to the basic list of ingredients was to add a teaspoon of orange zest to the mix, which enhances and brightens the natural carrot and ginger flavors.

Carrot Ginger Dressing
5 from 2 votes

Carrot Ginger Dressing (Japanese Restaurant-style Salad Dressing)

Naturally sweet and slightly tangy, Carrot Ginger Dressing is a light, refreshing salad dressing that is simply irresistible! (It’s like your favorite Japanese restaurant dressing, only fresher!)
Prep Time10 mins
Total Time10 mins
Print Recipe Pin Recipe
Course: Salad
Cuisine: Asian Fusion
Keyword: carrots, ginger, Sauce
Servings: 16 servings
Calories: 57kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Blender

Ingredients

  • ½ pound coarsely chopped carrots
  • ⅓ cup extra-light olive oil or other light, neutral oil
  • ⅓ cup fresh ginger peeled & coarsely chopped [1.5 ounces]
  • 3 tablespoons red onion coarsely chopped
  • ¼ cup seasoned rice vinegar
  • 1 tablespoon light soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh orange zest
  • 1 tablespoon water as needed
US Customary - Metric

Instructions

  • Prepare (i.e., peel, chop, etc.) all ingredients as listed.
    Carrot Ginger Dressing ingredients on pan
  • Combine all ingredients in blender cup.
    Blend until smooth.
    If your dressing seems too thick, you can thin it with a little more water.
    Personally, I prefer to make this dressing quite thick, and then add water as needed. That way, it can also double as a dip.
    Carrot Ginger Dressing Ingredients in Blender

Notes

Dressing may be refrigerated for a two weeks. (Probably longer, but it doesn't last that long at our house.)

Nutrition

Serving: 2tablespoons | Calories: 57kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2368IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

This Carrot Ginger Dressing isn’t just for salad! Try it on salmon (so good!) or other grilled fish, rice, spring rolls, sautéed greens, sandwiches, noodles, steak, shrimp, and roasted vegetables.

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Carrot Ginger Dressing    110408628353902413   blank   blank

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

Filed Under: Dairy-free, Eating Style, Gluten-free, Recipes, Salads, Sauces, Dressings & Dips, Vegan, Vegetarian Tagged With: carrots, ginger, vegetables

Authentic Thousand Island Dressing

March 2 By Renée 21 Comments

Authentic Thousand Island Dressing is a tangy, sweet, creamy concoction of fresh ingredients, including onions, sweet pepper, and even a hard-boiled egg! It takes minutes to put together, and once you try this homemade version, you’ll never want store-bought again. 

Authentic Thousand Island Dressing | The Good Hearted Woman

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

Every year, Mr B and I celebrate St Patrick’s Day with a big, extravagant corned beef dinner, which naturally leads to a brief post-holiday celebration that we like to refer to as Reuben Week. 

Hey, Renée, you know that Corned Beef and Cabbage isn’t really Irish, don’t you?

~ My Little Sister

True. Technically, my little sister is correct. 

Corned beef and cabbage is not Irish-Irish: it is Irish-American. It is a dish that emerged as newly immigrated Irish-Americans, influenced by both poverty and their equally impoverished Jewish neighbors, transformed their traditional pork and potato dish into what we in the US now think as the quintessential St Patrick’s Day meal.

So, just as I claim my place among the descendants of those early Irish-Americans; likewise, I am claiming corned beef and cabbage as one of my immigrant foremothers’ traditional meals. 

Which makes the Rueben sandwich – piled high with leftover corned beef and slathered with homemade Thousand Island Dressing – the obvious and official Irish-American post-St Patrick’s Day sandwich. ☘️

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A Good, Authentic Thousand Island Dressing is Key

A good Thousand Island Dressing is key to creating the perfect Reuben sandwich (or an amazing Shrimp Louie).

NOTE: Some people use Russian Dressing on their Rueben sandwiches. We are not “some people.”

Let’s talk about that a little more about what goes into an authentic Thousand Island recipe, shall we? 

You may think you know what makes up real Thousand Island, but my guess is you may be wrong. Yes, you can throw together a passable “special sauce” with mayo, ketchup a splash of mustard and little sweet pickle relish, and you can call it whatever you want – but it isn’t genuine Thousand Island Dressing.

Authentic Thousand Island Dressing | The Good Hearted Woman

How to Make Authentic Thousand Island Dressing

Authentic Thousand Island Dressing is a tangy, sweet, creamy concoction of fresh ingredients, including onions, sweet pepper, and even a hard-boiled egg!

Homemade Thousand Island takes minutes to put together, and once you try this homemade version, you’ll never want store-bought again. 

Authentic Thousand Island Dressing | The Good Hearted Woman
5 from 7 votes

Authentic Thousand Island Dressing

Authentic Thousand Island Dressing is a tangy, sweet, creamy concoction of fresh ingredients, including onions, sweet pepper, and even a hard-boiled egg!
Prep Time10 mins
Total Time10 mins
Print Recipe Pin Recipe
Course: Condiment, Salad
Cuisine: American
Servings: 16 servings
Calories: 66kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1 cup mayonnaise I use homemade
  • 1 hard-boiled egg
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons vinegar
  • 1 ounce Bread & Butter pickle slices or 2 tablespoons sweet pickle relish
  • 1 tablespoon finely chopped sweet red pepper
  • 1 tablespoon finely chopped onion
  • Pinch of cloves

Optional

  • Dash Sriracha or Tabasco
  • 1-2 teaspoons sugar
  • Salt to taste
US Customary - Metric

Instructions

  • Place all ingredients in a blender and process until smooth.

Notes

  • Ground cloves are one of those things where a little goes a long way. I use home-canned bread-and-butter pickles that already have cloves in them, so I generally don't add any additional.
  • Some like their Thousand Island very sweet, while others prefer it a little more tangy. You can fine-tune the flavor to meet you needs by adjusting the sugar, salt and vinegar a bit.
  • Some like to throw a couple of olives into their Thousand Island. I'm personally not a fan, because I think it makes the dressing too salty.
  • I like a dressing that actually pours, so I usually add a little water at the very end to get the desire consistency.

Nutrition

Serving: 2tablespoons | Calories: 66kcal | Carbohydrates: 4.7g | Protein: 0.6g | Fat: 5.2g | Saturated Fat: 0.8g | Cholesterol: 14mg | Sodium: 124mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 1.9g | Calcium: 4mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Have you tried our Ginger Chili Deviled Eggs? They’re fabulous!

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More Delicious Homemade Salad Dressings from GHW

Making your own salad dressing is fast, easy, economical; and best of all, you’ll be able to identify and pronounce all the ingredients! 

  • Poppy Seed Salad Dressing
  • Piña Colada Salad Dressing
  • Original Taco House Fiesta Dressing (Taco Salad Dressing)

Wavy Line

Authentic Thousand Island Dressing | The Good Hearted Woman

Wavy LineThe Perplexing History of 1000 Island Dressing

The history of 1000 Island Dressing dates back to the early days of the 20th century, and centers in the small resort village of Clayton, New York. Almost from the beginning, the story is a muddled mess of players all claiming credit, so the story you hear depends on who you ask. After sifting through a number of sources, this is my best guess:

It seems that there was a fishing guide named George LaLonde, Jr. who led fishing expeditions through the waters of the 1000 Islands, located along the border between northern New York State and southeastern Ontario, Canada. After a day of fishing, George and his wife, Sophia, would serve their guests what they called “shore dinners,” often complemented with an unusual salad dressing.

On one particular occasion, George was guiding a prominent New York City stage actress named May Irwin and her husband. In addition to acting, May Irwin was a renowned cook and cookbook authoress, and was particularly impressed with the dressing she and her husband were served at their shore dinner, so she asked George for the recipe. Sophia, who created the dressing, was flattered by the request and willingly gave her the recipe.

Upon her return to New York City, May Irwin gave the recipe to George C. Boldt, owner of the Waldorf Astoria Hotel in New York.  Impressed with the dressing and its flavor, Mr. Boldt directed his world famous maitre d’hotel, Oscar Tschirky, to put the dressing on the hotel’s menu, and the rest is history.

If you want to do your own detective work, here are a few sources to get you started:

  • Three versions of the origin of Thousand Island dressing
  • The Special Sauce of the Thousand Islands
  • A mystery with flavor: Film-makers explore the origins of Thousand Island Dressing

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blank   Authentic Thousand Island Dressing is a sweet, tangy, creamy, delicious concoction of fresh ingredients that include onions, sweet pepper, and even a hard-boiled egg! Make it once, and you'll never want store-bought again. | The Good Hearted Woman #saladdressing #salads #rueben #recipe  How to Make Authentic Thousand Island Dressing | The Good Hearted WomanWavy Line

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

Filed Under: Recipes, Sauces, Dressings & Dips, Vegetarian Tagged With: eggs

Muhammara (Red Pepper Walnut Dip)

June 17 By Renée 24 Comments

Muhammara – Roasted Red Pepper & Walnut Dip – is a versatile, savory-sweet Middle Eastern dip. Delicious spread on pita or veggies, or as sauce for kabobs, this gluten-free, vegan version is amazing!

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman

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

Muhammara, or Roasted Red Pepper & Walnut Dip, originated in Aleppo, Syria, and its principal ingredients traditionally include red peppers, ground walnuts, breadcrumbs, spices, olive oil, and a . However, this recipe – inspired by popular local pub fare – omits the bread crumbs, and instead uses roasted carrots to thicken and extend the dip. Not only do the carrots keep this delicious savory-sweet dip gluten-free, but they give it a wonderful creaminess and infuse an earthy sweetness as well.

Some years back, my sister-friend Dottie and I attended an annual Portland poetry slam together, and afterwards decided to stop for a little late night snack at the adjacent Bagdad Pub.

Dottie and I ordered something called “Three Faces of Eve,” [super-fancy hummus plate] and sat down to rehash the evening, poet by poet.

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman

Forty-five minutes later, still no hummus plate. When we finally got our waitress’s attention and she (let’s call her Alice) went to check on our order, only to return frantic and apologizing all over the place. Alice said she had no idea what happened but the kitchen never got our order. 

“Is there anything I can do to make it up to you?” she asked us – at least seven times. In between apologizing, she kept up a steady train of chatter, trying so hard to be accommodating that it was driving us nuts. All either Dottie or I could think was, “It’s OK, we understand. Really. Just please stop talking.” 

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Finally, I told Alice what would really make me happy: I wanted the recipe for their roasted red pepper walnut dip. Which I love. LOVE. As in, I have been known to go to this pub solely for the walnut-pomegranate dip. (It is my favorite of Eve’s three faces.)

“Can you get the recipe for me?” I asked, smiling my best ‘you might just be able to salvage your tip’ smile.

“I dunno, but I’ll try.” She didn’t sound very confident, but it gave her something to do besides hover over us like a needy dragonfly.

Ten minutes later, Alice emerged from the back wearing a big grin and waving little piece of white paper. 

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I almost got misty. This recipe had been on my wish list for years! I scanned the handwritten recipe briefly and then tucked it away, already calculating the Alice’s generous tip. It’s a good thing my scanning skills are pretty tight, too; because somewhere between that Bagdad booth and my front door, Alice’s little slip of paper completely disappeared. 

Surprisingly, I took recipe loss in stride. In my quick perusal, I’d memorized the ingredient, along with a general idea of the basic ratios.

In the long run, losing it wasn’t entirely a bad thing. It forced me to really work each this recipe out for myself, and even take some pride in the result! I hope you enjoy our version of Muhammara as much as we do! 

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Pomegranate Molasses is the Secret Ingredient

Pomegranate molasses is the one distinct, “secret” ingredient in this recipe, and what lends to its unique, savory-sweet flavor. 

Called molasses not for its origins, but for its dark, syrupy consistency, pomegranate molasses is, in fact, a thick fruit syrup made from pomegranate juice. 

Pomegranate molasses is a bit like a less sweet, less tangy balsamic reduction, and I find that I can use it anywhere I would use a good balsamic glaze.  (I’ll be honest: until I started making muhammara at home, I’d never even heard of pomegranate molasses. I’ve since found a number of delicious uses for it.)

Post Updated June 17, 2019 (Originally published June, 2013)
Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman
5 from 6 votes

Muhammara (Red Pepper & Walnut Dip with Pomegranate Molasses)

Inspired by the Walnut-Pomegranate Dip on the "Three Faces of Eve" Plate at McMenamins Bagdad Theater & Pub in Portland, Oregon.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Appetizer
Cuisine: Mediterranean
Keyword: appetizer, dip
Servings: 16 servings
Calories: 95kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Blender or Food Processor
  • Skillet
  • Heavy Baking Sheet
  • Silpat Mat

Ingredients

  • 1 pound carrots peeled and cut into 2" pieces
  • 1 large red pepper cored, seeded, and cut into eighths
  • 1 teaspoon ground cumin
  • 4 tablespoons olive oil divided
  • 1 cup walnuts about 4 ounces
  • 1 teaspoon smoked paprika or sumac
  • 1 teaspoon Aleppo pepper flakes or 1/2 tsp regular red pepper flakes
  • 2 tablespoons Pomegranate Molasses plus more for garnish
  • 2 cloves garlic coarsely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh lemon zest
  • 1 cup warm water
US Customary - Metric

Instructions

Roast Vegetables

  • Preheat oven to 425°F.
  • Cover a baking sheet pan with a Silpat mat or parchment paper and spread the prepared vegetables out in a single layer. Sprinkle 1 tablespoon of olive oil over vegetables and toss to coat. Season vegetables lightly with kosher salt and ground cumin.
  • Roast vegetable in preheated oven for 45 minutes, turning once halfway through. Remove from oven and allow to cool. Once vegetables are cool, remove peel from red peppers.

Toast Walnuts

  • Heat walnuts in a dry, heavy skillet over medium heat for 2 or 3 minutes, or until nuts are golden brown and smell toasty. Walnuts burn easily in a skillet, so be sure to stir constantly to ensure even toasting until the nuts turn a rich, golden brown. Remove walnuts from skillet and set aside.

Prep Spices

  • In the same skillet, heat 3 tablespoons of olive oil over medium heat. Turn off burner, add the cumin and paprika, and stir in hot oil until fragrant - just a few seconds. Allow to cool slightly.

Put it all together!

  • Put all ingredients into a food processor or blender and pulse until smooth. Serve with warm pita triangles, celery sticks, carrot sticks, or whatever makes you happy.

Notes

As with many things, the flavors in this dip benefit greatly by having a little time to blend. It can definitely be eaten immediately after making it, but If you are making this for a party, I strongly suggest doing so a day ahead of time to allow the flavors to mingle and come together. Serve cold or at room temperature. 
If you prefer your dips a little chunkier, reserve one carrot and a handful of walnuts until after you have mostly pureed the mixture, then throw the reserve nuts and carrot in and pulse for a few times to combine.

Nutrition

Serving: 2tablespoons | Calories: 95kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 152mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5156IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Roasted Red Pepper & Walnut Dip {Muhammara} is savory, sweet, smoky deliciousness! Spread on pita, dip in veggies, or sauce up kabobs! Tweet & Share!

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Ingredient Notes: 

  • Aleppo Peppers: Named after the northern Syrian city of Aleppo, Aleppo dried pepper flakes are traditionally used in Muhammara. Aleppo pepper flakes are about half as hot as crushed red chili flakes, and according to some, twice as flavorful. Aleppo pepper flakes can be found in specialty markets or online. 
  • Carrots: Carrots are not a traditional ingredient in muhammara; however, this recipe uses carrots in place of breadcrumbs to thicken and extend the dip. For this recipe, I chose to roast the carrots before blending them into the dip, instead of simply boiling them as my original notes indicated. Not only do the roasted carrots pair perfectly with the walnut-pomegranate flavors to make this savory-sweet dip gluten-free, but they give it a wonderful creaminess as well. 
  • Pomegranate Molasses: Probably the most unusual ingredient in this recipe, pomegranate molasses is a household staple in many Middle Eastern kitchens. It has a truly unique flavor, and can be used for glazes, salad dressings, and even barbecuing. You can find it at specialty stores or online. And before you even ask: no, here is no good substitute for it. 

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If this Muhammara sounds tasty to you, be sure to check out our Armenian-style Eggplant & Carrot Salad and Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs recipes! 

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Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman   Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman    Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman   Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted WomanWavy Line

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

Filed Under: Appetizers, Dairy-free, Gluten-free, Munchies, Recipes, Sauces, Dressings & Dips, Side Dishes, Vegan, Vegetarian Tagged With: Mediterranean, Party Food

Original Taco House Fiesta Dressing {CopyCat Recipe}

May 22 By Renée 93 Comments

You can’t buy the legendary Original Taco House Fiesta Dressing at the restaurant or in the store anymore, but now you can make it at home!  Perfect sweet heat for tacos, salads, sizzling meats, party dips – and much, much more!

Original Taco House Fiesta Dressing {CopyCat Recipe}

On December 31, 2017, the Original Taco House, Portland’s first “Mexican” restaurant and a fixture on the Eastside for more than fifty years, abruptly closed its doors forever – yet another old-school Portland restaurant lost to the mists of time.

The Original Taco House was one of those places that brought families together. The food was dependably good and priced to sell in our working-class neighborhood, and when I was little, it was one of my family’s go-to spots for a night out. My Dad was a middle school teacher, and he often had former students who waited tables there, so there was always a smiling face to greet us. They treated Dad like a celebrity, and we always got great service.

Original Taco House Fiesta Dressing {CopyCat Recipe}

The Original Taco House on Powell was the second OTH to open. [Image by Victor von Salza, used with permission]

When I got older and started dating Mr B, we made some fond memories of our own at The Original Taco House. The original location on 82nd Avenue was just a short walk from our high school, and in 1980-something you could get a beef “El Picador” (what they called nachos before we called them nachos) or a large “meat & cheese salad” – both smothered with that amazing Original Taco House Fiesta Dressing and big enough for two – for four or five bucks. Needless to say, Mr B and I spent many (extended) lunch hours there sharing a meal and gazing adoringly into each others’ eyes.
 

Later, when I went on to have my own family, we often found ourselves eating at the Original Taco House when we visited my parents, to the point where it became one of my kids’ favorite eating spots. And the last time we ate there as a family, my grandchildren were sitting around the table with us. After three generations, dinner at the Original Taco House had become a solid family tradition.

Original Taco House Fiesta Dressing {CopyCat Recipe}

Our last family dinner at the Original Taco House. We don’t usually take pictures at restaurants, but this was a special occasion. (Any time we get five of our girls all together in the same place at the same time, it is a special occasion!)

After all that history, it probably goes without saying Mr B and I were pretty broken up about the Original Taco House’s sudden closing. Sure, the decor was dated and the menu anything but authentically Mexican, but we loved it because of those things, not in spite of them.
 
Now there will be no more pictures of adorable black-eyed babies in sombreros hanging on the wall watching you eat. No more burros with brightly colored saddle packs. No more (amazing!) corn-flake crusted deep-fried ice cream balls. No more sizzling “El Picadors” heaped with melting cheese and olives and peppers. No more amazing house-made Fiesta Dressing.

Wait! What?!?

When I figured out that our favorite salad dressing would no longer be available, I started to worry. I checked our bottle in the fridge: only about two or three ounces left. I checked local stores: discontinued, and limited to stock on hand. Amazon: same. I sprung into action:

Me: “OK, no one touch the taco salad dressing!”
Them: “Why?” (Until that moment, no one was even thinking of it.)
Me: “I have to figure out the recipe before it’s all gone. I need it for taste comparison.”
Them [reaching into the fridge door for the bottle]: “What if we just use a little?” (Once again, no one had even considered using it that day until I mentioned it.)
Me: “Not. One. Drop.” (Translation: Just put the bottle down and walk away slowly, and no one will get hurt.)

Good thing they know when I mean business.

To recreate the recipe, the first thing I did was consult the ingredient label on our treasured “last bottle.”

Original Taco House Fiesta Dressing {CopyCat Recipe}

“The Last Bottle”

Conveniently, ingredients on product labels are listed in order of predominance, with the ingredients used in the greatest amount first, followed in descending order by those in smaller amounts. This gave me a good road map for figuring out the recipe.
 
I chose the brands of necessary premade products (i.e., El Pato Tomato Sauce, Chalula hot sauce) based on the ingredients listed parenthetically on the label list (i.e., the list of collective ingredients in the hot chili sauce, Worcestershire sauce, etc. as listed on the label) in an effort to keep them as close to the original ingredients used as possible.

After that, it was just a lot of mixing, tasting, adjusting, tasting, mixing, adjusting, tasting… and repeat. (Let’s just say that I have enough Fiesta Dressing in my fridge now to get us all through a major nation-wide salad dressing shortage.)

In the end, I think we hit it pretty darn close. (We even nailed the exact calorie count of the original!) The mixture I created is somewhat creamier in appearance than the original Original Taco House Fiesta Dressing, but the flavor is spot-on and it has the familiar slightly sweet kick and peppery tang that we crave so much.

Original Taco House Fiesta Dressing {CopyCat Recipe}

Fiesta Dressing is essentially a Tex-mex spin on Catalina: a sweet, spicy, and tangy, with just a hint of Romano.

Here’s to happy memories! Enjoy!

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4.88 from 25 votes

Original Taco House Fiesta Dressing {Copycat Recipe}

Prep Time10 mins
Total Time10 mins
Print Recipe Pin Recipe
Course: Condiment
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1/2 cup water
  • 1/2 cup Canola oil
  • 6 tablespoons crushed or diced canned tomatoes drained
  • 6 tablespoons El Pato Tomato Sauce, Mexican Hot Style Yellow can (not green)
  • 1/4 cup red wine vinegar
  • 3 tablespoons sugar
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon hot pepper sauce I use Chalula
  • 1/4 teaspoon xanthan gum optional
  • 1 ounce Romano cheese fresh, finely grated
  • 3/4 - 1 teaspoon freshly ground black pepper

Instructions

  • Put everything in a blender jar except the Romano cheese and black pepper, and blend until smooth and creamy. 
  • Add the cheese and pepper and pulse to break up the cheese a bit more. You want the pepper and cheese to be a little grainy to give the dressing some texture. 

Notes

This dressing is ready to use immediately, but a day in the fridge will help the flavors really come together.
1 serving = 2 tablespoons = 60 calories = 2 Weight Watchers SmartPoints [2018]
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Ingredient Notes: 

  • El Pato Tomato Sauce has the exact list of “hot chili sauce” ingredients as are listed on the OTH dressing label, in the same order. It was the only sauce I could find that did.
  • Xanthan gum is a thickener, and can be found the bulk food area of many stores. You don’t have to use it, but if omitted, your dressing will be a little thinner.
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The entire recipe for The Original Taco House “Meat & Cheese Salad” is contained in its name: Meat+Cheese+Salad (i.e., lettuce, tomatoes, dressing). So simple, and yet so good. (I make ours with seasoned ground chicken.)

Fiesta Dressing adds a sweet little kick to tacos, salads, and nachos, of course, but I’ve also used it in everything from eggs to soups to casseroles, and as a marinade for grilling, all with amazing results.

Original Taco House Fiesta Dressing {CopyCat Recipe}

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Original Taco House Fiesta Dressing {CopyCat Recipe}
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[ADDENDUM April 20, 2019]

ATTENTION: Following the overwhelming success of this dressing recipe, I’ve received many requests for other recipes from OTH, including the enchilada sauce and mild salsa recipes. Unfortunately, while I’d love to work out and share those recipes too, I lack the ingredient lists and samples to do it properly.

To this end, I’ve made multiple attempts to contact Jeff Waddle, the last OTH owner, but have gotten no response. If anyone reading this has any solid contact info for Jeff that you’d be willing to share, please contact me asap and I will get right on it. ? ? ? Thank you 

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Filed Under: Recipes, Sauces, Dressings & Dips Tagged With: Portland history

27 Quick Pickle Recipes for Your Garden Bounty

September 1 By Renée 37 Comments

Quick Pickles are delicious, small-batch friendly, and super easy to make. Plus, they require no special equipment and are usually ready to eat within a day or two of preparation.

Quick Refrigerator Pickle Recipes | The Good Hearted Woman

IN MY FRIDGE: Mexican Carrots, Pickled Red Onions, Swedish Cucumbers, and Cucumber Salad

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

Quick pickles, also known as refrigerator pickles, are simply vegetables that are pickled in a vinegar, water, and salt solution and stored in the refrigerator. (Depending on the recipe, the solution may also include sugar and other spices.) 

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CUCUMBER PICKLES (clockwise from top): Lower Sugar Bread & Butter Refrigerator Pickles, Easy Sweet & Spicy Bread & Butter Pickles, Homemade Dill Chips, Homemade Cinnamon Spice Pickles

Our garden is bursting at the seams right now, and we are hustling to preserve all that fresh garden bounty, and one of our favorite ways to do that is pickling. (Yeah, I know, Portland. We can pickle that.)

Our fridge is crammed with tart, tangy quick pickles that will last us through the next couple of months until our traditionally canned, “real” pickles have had time to percolate in their jars out on the pantry shelves.

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ONION QUICK PICKLES: Vidalia Onions, Red Onions and Prettiest Pickled Onions

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GARDEN MEDLEY PICKLES: Spicy Vietnamese Pickled Vegetables, Quick Pickled Jalapeños, Small Batch Pickled Beets, Pickled Watermelon Radish

27 Quick Pickle Recipes!! If you've never pickled anything before in your life, quick pickles are a great way to get started! Delicious, small-batch & super easy! Tweet & Share!
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FRUIT QUICK PICKLES: Pickled Green Strawberries, Pickled Pineapple, Pickled Blueberries

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Quick Pickle Recipes for Your Garden Bounty

Quick Pickles are delicious, small-batch friendly, and super easy to make. Plus, they require no special equipment, and are usually ready to eat within a day or two of preparation.

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Photo Credit: diabetesstrong.com

Pickled Cucumber Salad

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Photo Credit: thespicetrain.com

Refrigerator Pickles

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Swedish Cucumbers

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Photo Credit: www.sidewalkshoes.com

Spicy Quick Pickled Cucumbers

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Photo Credit: culinaryginger.com

Homemade Dill Pickle Chips

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Photo Credit: www.theseasonedmom.com

Lower Sugar Bread & Butter Refrigerator Pickles

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Photo Credit: www.certifiedpastryaficionado.com

Easy Refrigerator Pickles

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Photo Credit: www.melaniecooks.com

Easy Refrigerator Garlic Dills

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Photo Credit: www.threeolivesbranch.com

Spicy Vietnamese Pickled Vegetables

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Photo Credit: theviewfromgreatisland.com

Quick Pickled Vidalia Onions

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Photo Credit: keviniscooking.com

Authentic Mexican Pickled Carrots

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Photo Credit: www.thebbqbastard.com

Grilled Pickles (Zucchini Pickles)

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Photo Credit: abraskitchen.com

Pink Peppercorn Pickled Swiss Chard Stems

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Photo Credit: theviewfromgreatisland.com

Quick Pickled Jalapeños

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Photo Credit: happykitchen.rocks

Russian Grandma's Pickled Tomatoes

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Photo Credit: omnivorescookbook.com

Quick Pickled Watermelon Radish 

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Photo Credit: www.theflavorbender.com

Spiced Crunchy Balsamic Beet Pickle

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Photo Credit: girlinthelittleredkitchen.com

Refrigerator Pickled Radish & Turnips

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Photo Credit: simpleseasonal.com

Small Batch Refrigerator Pickled Beets

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Photo Credit: www.healingtomato.com

Pickled Vegetables (with Leftover Veggies)

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Photo Credit: www.sidewalkshoes.com

Quick Pickled Onions

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Photo Credit: umamigirl.com

Pickled Red Onions Recipe

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Photo Credit: asideofsweet.com

Prettiest Pickled Onions

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Photo Credit: www.savorybitesrecipes.com

Pickled Pineapple

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Photo Credit: www.baconismagic.ca

Pickled Green Strawberries

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Photo Credit: www.baconismagic.ca

Pickled Blueberries

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

Quick pickles lined up in jars. Quick pickles lined up in jars.

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

Filed Under: Dairy-free, Gluten-free, Recipes, Salads, Sauces, Dressings & Dips, Side Dishes, Vegan, Vegetarian Tagged With: garden, seasonal, Seasonal Eating, vegetables

Pacific NW Dungeness Crab Cakes (+ Roasted Red Pepper Sauce)

May 10 By Renée 8 Comments

The perfect Dungeness Crab Cake recipe is not much more than a big pile of crab and a few cracker crumbs, with a kicky little sauce on the side.

With crab cakes, less is more.

A decorative blue plate with greens, a small white teacup full of red sauce, and three crab cakes.

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

You can have your King and your Snow and your Chesapeake blues: I’ll take the delicate sweetness of a Dungeness crab every time.

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

crab cakes on a blue plate.

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

DID YOU KNOW? The name Dungeness comes from the Dungeness Spit , the longest natural sand spit in the United States. Located on the Strait of Juan de Fuca in northern Washington State, it encloses Dungeness Bay, one of the most fertile habitats of this delicious little crustacean. 

The Best Way to Eat Dungeness Crab

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

The perfect crab cake recipe is not much more than that – a big pile of crab and a few crackers, with a kicky little sauce on the side.

With crab cakes, less is more.

The Perfect Crab Cake Recipe 

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

When I took my first bite of my first Maryland crab cake, I was blown away by the clean flavor and those heavenly chunks of fresh crab. You could still taste the ocean in every bite. Those East Coasters definitely know how to serve up an amazing crab cake! (I loved the sauce they served with their crab cakes, too: fresh, warm red pepper sauce with just the right amount of kick!) 

The only thing that could have possibly made those Maryland crab cakes even better was our buttery West Coast native crab. (Sorry, Blue Crab.) Once home, I set out to create a simple crab cakes recipe that put our favorite Pacific Northwest crab on center stage. 

[Fast forward seven or nine test batches later…]

Eureka! I hope you enjoy these delicious little Dungeness crab cakes – the ultimate Crabby Patties – as much as we do!

Pacific Northwest Dungeness Crab Cakes with Roasted Red Pepper Sauce | The Good Hearted Woman
5 from 1 vote

Pacific NW Dungeness Crab Cakes (with Roasted Red Pepper Sauce)

A simple Dungeness Crab Cake recipe that put our favorite Pacific Northwest crab on center stage.
Prep Time15 mins
Cook Time25 mins
Chilling Time1 hr
Total Time1 hr 40 mins
Print Recipe Pin Recipe
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Pacific Northwest
Keyword: crab, seafood
Servings: 12 crab cakes
Calories: 154kcal
Author: Renée | The Good Hearted Woman

Ingredients

Crab Cakes

  • 1 pound Dungeness crab meat cleaned
  • 2 tablespoons mayonnaise
  • 1 large egg beaten
  • ½ teaspoon honey mustard
  • ½ teaspoons Worcestershire sauce
  • ¼ teaspoon hot sauce I use Sriracha
  • ¾ teaspoon seafood seasoning [i.e. Old Bay®]
  • 10 butter crackers [i.e.,Ritz or Keebler Club], finely crushed
  • 1 cup fresh bread crumbs or more
  • ¼ cup butter for frying
  • Lemon wedges for serving

Roasted Red Pepper Sauce

  • 1 large red bell pepper
  • ½ cup tomato sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic
  • ½ teaspoon hot sauce I use Sriracha
US Customary - Metric

Instructions

Crab Cakes

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

Roasted Red Pepper Sauce

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

Notes

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

Nutrition

Serving: 1crab cake | Calories: 154kcal | Carbohydrates: 10g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 525mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 624IU | Vitamin C: 22mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

When and Where to Find Dungeness Crabs

Dungeness crab season in Oregon runs December through August. During that time, you can find fresh, whole crabs cooked and ready to go at just about any supermarket seafood counter or specialty seafood market throughout the Pacific Northwest.

PRO TIP: Our family has bought many of our crabs at Barnacle Bill’s Seafood Market in Lincoln City for generations. Bill’s has delicious in-house cocktail sauce, too. For additional information on Oregon crabbing, including more tasty recipes, visit the Oregon Dungeness Crab Commission.

blue plate with food

More Pacific Northwest Seafood Recipes

If you enjoy Pacific Northwest seafood, be sure to check out these recipes:

  • Pan-Seared Sturgeon with Chanterelles & Baby Yukons (courtesy of Chef Andrew Garrison of Headlands)
  • Grilled Halibut over Greens with Verjus White Truffle Vinaigrette (courtesy of Chef Steve Debaste of the New Leaf Café on Orcas Island)
  • Grilled Honey Glazed Salmon (with Ginger & Orange).
cooked sturgeon on plate

Pan-Seared Sturgeon with Chanterelles & Baby Yukons

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

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Crab Cakes on a blue plate.     Blue plate on yellow checked tablecloth

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

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

California Quinoa Salad {with Piña Colada Dressing}

April 18 By Renée 35 Comments

California Quinoa Salad is bright, light, amazingly healthy combo served with a delicious tropical piña colada dressing. 

California Quinoa Salad with Piña Colada Dressing | The Good Hearted Woman

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

Finding a lunch spot that sources locally grown products and serves up fresh, healthy (and affordable) plates in Portland is usually no harder than walking around the next corner. In fact, when it comes to finding a great place to eat in our town, we are downright spoiled.

Idaho Falls, Idaho, on the other hand, is a town heavy with steak houses, chain restaurants (Chuck-o-rama, anyone?), and fast food drive-thrus.

Finding something locally sourced, unique, and delicious in Idaho Falls takes a little more work, and going vegetarian takes a whole ‘nother level of dedication.

California Quinoa Salad with Piña Colada Dressing | The Good Hearted Woman

So imagine our delight (yes, delight!) when, while on a recent trip to the Potato State to see one of our daughters graduate from college, we Yelped our way into the bright, airy Arugula Deli, tucked modestly into the side of what looks to be an old brick school building on the north side of town.

The food was, in a word, Fresh. Wonderfully, deliciously fresh, in every sense of the word. We sipped on our lemon and cucumber infused waters while we perused the globally-inspired menu, which has options for all eating styles, from vegan to steak lover.

My lunch choice – the California Quinoa Salad – turned out to be our table favorite; a clean, light, grain-based salad full of interesting textures and bright flavors that filled me up and kept me going all day. (And it was a very long day, let me tell you.)

DID YOU KNOW? Quinoa is an ancient grain related to spinach, beets, and chard. Not only is quinoa considered a super-food, but it is also a complete protein: it contains all nine of the essential amino acids (the ones the body cannot produce on its own). 
Chef Marcel's California Quinoa Salad with Piña Colada Dressing at the Arugula Deli | The Good Hearted Woman

My inspiration: Chef Marcel’s California Quinoa Salad with Piña Colada Dressing at the Arugula Deli

The element that put this salad over the top for me – and inspired me to practically run home to recreate it – was the amazing “secret recipe” piña colada dressing that was served along side.

I loved the salad dressing so much that I asked if I could get the recipe, to which our waitress laughed and told me that the chef was so cagey about its composition that he made it behind closed doors. The staff didn’t even know what was in it.

Aha! A challenge!

Our waitress did offer to sell us a bottle of the dressing, which of course I accepted. I also took a few minutes to chat with the enigmatic chef himself. Marcel Gutierrez, who owns the Arugula Deli with his wife Mindy, is responsible for the deli’s amazing menu.

Chef Marcel is an affable and engaging man who is passionate about his work. Were it not that we had places to go and things to do, I would have loved to have had time to visit with him more. As it was, we had commencement exercises to attend, and then the long drive back home to Oregon.

California Quinoa Salad with Piña Colada Dressing | The Good Hearted Woman

Once home, the salad itself was easy to make: I just had to take all the ingredients listed on the menu and throw them together in the right proportions. For my recipe, I chose to go with tri-colored quinoa instead of single-grain, mostly because I like the extra color, but also because I personally think it has a little more crunch. The trade-off is that the other ingredients don’t visually stand out quite as much in the finished quinoa salad. If you make it at home, the choice is yours – any kind of quinoa will one will work.

California Quinoa Salad with Piña Colada Dressing | The Good Hearted Woman

California Quinoa Salad (with Piña Colada Dressing)

A bright, light, amazingly healthy quinoa salad served with a delicious tropical dressing.
Prep Time30 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Main Dish, Salad
Cuisine: American
Servings: 6
Calories: 344kcal
Author: Renée | The Good Hearted Woman

Ingredients

Quinoa Salad

  • 4 cups cooked quinoa
  • 1/2 cup chopped mango
  • 1/2 cup chopped red pepper
  • 1/2 cup shelled edamame
  • 1/2 cup chopped red onion
  • 1/4 cup sliced almonds
  • 1/4 cup Craisins
  • 1/4 cup chopped cilantro
  • Juice of two limes
  • 1/2 cup sweetened coconut toasted

Piña Colado Salad Dressing

  • 1/4 cup sweetened condensed milk
  • 2 tablespoons pina colada mix
  • 2 tablespoons mayonnaise
  • 2 tablespoons pineapple juice
  • 1 tablespoon lime juice
  • Salt to taste
US Customary - Metric

Instructions

Quinoa Salad

  • Combine all ingredients except toasted coconut.
    Refrigerate until ready to serve.
  • Garnish with toasted coconut.
    Drizzle with Piña Colada Dressing just before serving.
    Serve with additional dressing on the side.

Piña Colada Dressing

  • Whisk together all ingredients.
    Refrigerate until ready to serve.

Notes

Inspired by the Arugula Cafe, Idaho Falls, Idaho

Nutrition

Serving: 1serving | Calories: 344kcal | Carbohydrates: 50g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 83mg | Potassium: 493mg | Fiber: 7g | Sugar: 19g | Vitamin A: 617IU | Vitamin C: 25mg | Calcium: 94mg | Iron: 3mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

The real challenge came in creating the dressing. I took a couple of wrong turns before I finally got it, and I want to send out a big thank you to our son-in-law Mason for his invaluable input.

I am nearly certain that the ingredient list for my condensed-milk-based dressing below is not even remotely close to Chef Marcel’s recipe (which I believe is mayonnaise based), but the end result tastes spot on.

PRO TIP: Hollowed out lime halves are the perfect vessel for serving salad dressing! 

California Quinoa Salad with Piña Colada Dressing | The Good Hearted Woman

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More Delicious Homemade Salad Dressings from GHW

Making your own salad dressing is fast, easy, economical; and best of all, you’ll be able to identify and pronounce all the ingredients! 

  • Poppy Seed Salad Dressing
  • Original Taco House Fiesta Dressing (Taco Salad Dressing)
  • Authentic Thousand Island Dressing

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California Quinoa Salad with Piña Colada Dressing | The Good Hearted Woman

As you may have noticed, I totally copied Chef Marcel’s presentation, too: it makes for a far more interesting plate than just throwing the salad on top of a bed of greens.

While you can buy all sorts of cool kitchen forms to create this effect, a clean tin can with both ends cut out works just as well.

Watch the video ⬆️ above the salad recipe card to see how this process works. (Just be careful of sharp can edges when you do it!)

California Quinoa Salad with Piña Colada Dressing | The Good Hearted Woman

The next time you are in Idaho Falls, I encourage you to stop by the Arugula Deli for a meal – and be sure to say hello to Chef Marcel for me!

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THANK YOU so much for being a faithful reader and supporter
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California Quinoa Salad        California Quinoa Salad iWavy Line

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

Filed Under: Gluten-free, Idaho, Main Dishes, Recipes, Salads, Sauces, Dressings & Dips, Vegetarian

Strawberry Freezer Jam {Step-by-Step Tutorial}

May 27 By Renée 3 Comments

Strawberry Freezer Jam is one of the best (and tastiest!) ways to preserve the fresh taste of summer! Follow this easy step-by-step tutorial and you can have fresh strawberry jam ready to eat about an hour! 

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

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

Strawberry freezer jam is one of the best, easiest (and tastiest!) ways to preserve the fresh taste of summer.

Strawberry freezer jam is super-easy to make and takes only about an hour, including the time it takes to prep the strawberries. Make a batch or two, and you will have strawberry jam to last well into the cold, dark days of winter, when a spoonful of freezer jam on a fresh buttermilk biscuit is a bite of heaven. 

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

The Problem With Pectin 

(NOTE: It’s not the pectin: it’s the people.)

I’m pretty sure that all the pectin companies use the same guy to write their directions, and as far as I’m concerned, they are all messed up.

For example, one set of directions has you measure things out [sugar] really early without telling you that you need to wait until two or three steps ahead before adding it.  Another has you measure the lemon juice, but never actually includes anything in the instructions about when to add it. You just have to figure it all out for yourself. 

I’ve made a ton of strawberry freezer jam over the years, so by now you’d think I’d have the process memorized. Nevertheless, every year I still have to remind myself – “Put the sugar in last. Put the sugar in last. Put the sugar in last.” 

Hopefully, this tutorial will clear things up!

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How to Make Strawberry Freezer Jam  •  Step-by-Step

IMPORTANT: MCP Premium Fruit Pectin changed its formula in recent years, and this recipe has been updated to reflect that change. Specifically, the recipe for strawberry freezer jam no longer contains corn syrup as one of the ingredients. 

This tutorial is written for use with MCP Premium Fruit Pectin. If you use any other kind of pectin, please consult the directions provided. The process is generally the same; however, ingredient amounts and/or times may differ slightly. 

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[Scroll down for a printable recipe]

To make Strawberry Freezer Jam, you will need: 

  • 4 pints fresh strawberries
  • 4 1/2 cups white sugar
  • 1/4 cup lemon juice
  • 1 box MCP Pectin

You will also need:

  • Extra-large bowl
  • Measuring cups
  • Potato Masher 
  • Freezer containers with seals

STEP 1 – Mashed the Strawberries

Clean and hull the berries.

Using a potato masher, squish the strawberries a cup or so at a time. 

Measure out exactly 3 1/4 cups of mashed berries into a large bowl.

You can process the hulled strawberries in a blender or food processor if you prefer, but I like having actual strawberry pieces in my jam. Pulverizing the strawberries beyond recognition from the get-go makes for a too-smooth jam, in my opinion.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Later you will see I had to change bowls because I wasn’t thinking when I started making this batch. You need a big bowl.

Step 2 – Measure the Sugar

Measure out exactly 4 1/2 cups of white sugar into a medium bowl, and then set it aside.

Do not put the sugar into the berry mix yet.  

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 3 – Mix the Lemon Juice into Strawberries

Measure out 1/4 cup lemon juice.

Stir the lemon juice into the mashed strawberries.

The box directions say to use fresh, but this is one time when I do use the bottled stuff. It works just fine. 

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 4 – Add Pectin

Sprinkle the pectin on top of the strawberry lemon juice mixture and stir it in. Do this a little at a time to avoid little pectin lumps in the jam mixture.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 6 – Stir the Strawberry Mixture

  • Stir the strawberry and pectin every five minutes or so, for 30 minutes total.
  • DO NOT Over-stir!

Some people are very precise about this stirring. They set timers and get all fidgety if they are 30 seconds late. My jam is lucky if I stir it every 10 minutes.

I usually use this time to clean up the kitchen: complete a task, stir the jam, complete another task, stir the strawberries again. Some chores take longer than others, so my timing is never every five minutes. Don’t sweat it – my jam always turns out fine.

IMPORTANT: DO NOT STIR CONSTANTLY! Doing so will break down the connective strands forming in the jam, and you will end up with a thick syrup, as opposed to a spreadable jam. It’s kind of like what happens to Jello if you just keep stirring it and never let it gel.

That one time Mr B helped me make freezer jam:

  • Mr B: “I’ll help you stir. I always loved to make jam with my Aunt Ailene.”
  • Me: “OK. Thank you! Just remember – this is freezer jam, not cooked jam. Don’t stir it all the time.”
  • Mr B: “Aunt Ailene always said to keep stirring all the time.” 
  • Me: “I know – because that was cooked jam. Freezer jam is different.”
  • Mr B: “Aunt Ailene said…”
  • Me: [Rolls eyes.]

Next day …

  • Mr B: “This jam is really thin.”
  • Me: “Yep. We have a couple years’ worth of strawberry syrup now!” (Which is not entirely a bad thing!) 
  • Mr B: “Oh. Yeah. Well…”

Lesson… learned. 

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 7 – Add Sugar to Strawberry Mixture

NOW.  Now it is time to add the sugar. Pour it in slowly, stirring it in as you go, so that there are no sugar lumps in the mixture.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Stir constantly until the sugar is completely dissolved.  This will take about five minutes.

By the time the sugar has completely dissolved, the jam will have thickened a little. Don’t worry if it is still runny though – it takes about 24 hours to achieve optimum jamminess.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 8 – Prep Jam for Freezer

  • Pour freezer jam into freezer-safe containers, leaving at least a quarter-inch headroom.
  • Allow your strawberry freezer jam to to sit out for 24 hours to allow it to fully set up before putting it in the freezer.

P.S. You do not need to wait 24 hours to eat it – it’s ready right away! 

Strawberry Freezer Jam {Tutorial} - Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

That’s all there is to it. The whole process – start to finish – will take about 45 minutes. One batch makes about seven cups of Strawberry Freezer Jam.

Strawberry Freezer Jam {Tutorial} - Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Strawberry Freezer Jam

Step-by-Step Tutorial for making strawberry freezer jam.
Prep Time1 hr
Total Time1 hr
Print Recipe Pin Recipe
Course: Condiment
Keyword: freezer jam, fruit, preserves, strawberry jam
Servings: 112 servings
Calories: 35kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Extra-large Mixing Bowl
  • Measuring cups
  • Potato Masher 
  • Freezer containers with seals

Ingredients

  • 4 pints strawberries
  • 4 1/2 cups white sugar
  • 1/4 cup lemon juice
  • 1 box MCP Pectin
US Customary - Metric

Instructions

  • Clean and hull the berries, and then squish them up, a cup or so at a time, with a potato masher. 
  • Measure out exactly 3 1/4 cups of mashed berries into a large bowl.
  • Measure out exactly 4 1/2 cups of white sugar into a medium bowl, and set aside. Do not put the sugar into the berry mix yet. 
  • Stir 1/4 cup lemon juice into the mashed strawberries.
  • Gradually sprinkle the pectin on top of the strawberry lemon juice mixture a little at a time, stirring to avoid any pectin lumps.
  • Stir the strawberry and pectin mixture every five minutes or so, for 30 minutes total.
  • After 30 minutes have passed, give the strawberry mixture one last stir.
  • Slowly add sugar, stirring it in as you go, so that there are no sugar lumps in the mixture.
    Stir occasionally until the sugar is completely dissolved, about 5 minutes. (DO NOT stir constantly or you will have runny jam!)
  • By the time the sugar has completely dissolved, the jam will have thickened a little. 
    Jam will fully thickened after about 24 hours.
  • Pour freezer jam into containers. 
    Leave a quarter-inch or more of headroom in any sealed containers.

Notes

1 Tablespoon = 1 serving
You can eat this jam right away, but if you are planning to freeze it for later, be sure to allow it to sit out on the counter for a day to let it to set up.
IMPORTANT: This tutorial is written for use with MCP Regular Pectin. If you use any other kind of pectin, please consult the directions provided. The process is generally the same; however, the amounts may differ slightly.  

Nutrition

Serving: 1tablespoon | Calories: 35kcal | Carbohydrates: 9g | Potassium: 40mg | Fiber: 0.3g | Sugar: 8.5g | Calcium: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Do you love fresh strawberries?

Be sure to try our Triple-layer Strawberry Cake, and top it off with our Fresh Strawberry Ice Cream! 

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

Strawberry Freezer Jam   Strawberry Freezer Jam {Tutorial} - Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer. | The Good Hearted Woman #strawberries #freezerjam #summer #summerfood #tutorial
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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!

Strawberry Recipes from GHW

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Strawberry Soufflé Omelet with Caramelized Almonds

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Strawberry Freezer Jam {Tutorial}

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The Best Triple-layer Strawberry Cake {from Scratch}

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The BEST Homemade Fresh Strawberry Ice Cream EVER

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Quinoa Fritters with Arugula-Strawberry Salad {Sun Basket Review & Recipe}

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Fresh Strawberry Crème Crêpes {Recipe}

Filed Under: Canning & Preserves, Dairy-free, Gluten-free, Sauces, Dressings & Dips, Vegan, Vegetarian Tagged With: strawberries

The BEST Slow Cooker Enchilada Sauce

January 18 By Renée 9 Comments

Our Slow Cooker Enchilada Sauce recipe is subtly complex blend of savory, spicy, sweet, and smoky, and all comes together with just 15 minutes of hands-on prep time. You may never buy canned sauce again. 

My recipe for Slow Cooker Enchilada Sauce - a subtly complex blend of savory, spicy, sweet, and smoky - all comes together in just 15 minutes of hands-on prep time. | The Good Hearted Woman

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

I don’t know about you, but I am not a fan of canned enchilada sauce. Sure, it’s convenient, and… yeah, I can’t think of anything else I like about it. 

A few weeks ago, I made some amazing Pan-Fried Blackened Rockfish with this killer dry rub recipe. When it was all said and done, I had a fist full of various ground chili peppers leftover, which got me thinking about how I could use all those savory sweet spices in other dishes.  

Homemade enchilada sauce was the first thing that came to mind.

It took a little experimenting, but I finally came up with a combination that wallops the pants off every canned enchilada sauce I’ve ever tasted. Now I’m not claiming it’s better than (or even as good as) your abuela‘s sauce, but it’ll beat anything you can buy off the shelf by ten miles. 

Really, I cannot believe how good this stuff turned out, and it will only take you about 15 minutes to throw together. After that, the slow cooker does all the work.

My recipe for Slow Cooker Enchilada Sauce - a subtly complex blend of savory, spicy, sweet, and smoky - all comes together in just 15 minutes of hands-on prep time. | The Good Hearted Woman

Slow Cooker Enchilada Sauce

A mild enchilada sauce with a smoky, slightly sweet finish. You will never use canned sauce again.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Print Recipe Pin Recipe
Course: Condiment
Cuisine: Mexican
Servings: 12 servings
Calories: 60kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1 tablespoon butter or coconut oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups vegetable stock
  • 14 ounces can crushed tomatoes
  • 12 ounces tomato paste
  • 8 ounces tomato sauce
  • 1 tablespoons ground pasilla pepper**
  • 2 teaspoons ground New Mexico chili pepper**
  • 1 teaspoon ground chipotle pepper**
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon packed brown sugar
  • 1 teaspoon Kosher salt
  • 2 tablespoons lemon juice
US Customary - Metric

Instructions

  • Heat butter or coconut oil in a medium skillet over medium heat.
    Add chopped onion and saute until it turns golden brown.
    Add minced garlic and saute 30 seconds more.
  • Put sauteed onion and garlic mixture along with all the remaining ingredients into a slow cooker.
    Cook on LOW for 4-6 hours [or HIGH for 2 hours]..
    Sauce is ready to use immediately.
  • OPTIONAL STEP: If you prefer your enchilada sauce smooth, simply use an immersion blender to puree it right in the slow cooker. (You can also just pour everything into a stand blender.)

Notes

**Substitution: Omit all 3 dried ground peppers, and add 2 tablespoons of regular chili powder. The flavor will be slightly less complex, but delicious just the same.
*This recipe freezes well, but it can also be canned in a pressure canner. Use 10 lbs. for 50 minutes for pints and 60 minutes for quarts.

Nutrition

Serving: 1serving | Calories: 60kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 732mg | Potassium: 475mg | Fiber: 2g | Sugar: 8g | Vitamin A: 933IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Where to find ground chili pepper: You can find ground pasilla pepper and ground New Mexico chili pepper in the Mexican/Hispanic foods aisle of most grocery stores (in my area, Winco, Freddy’s, and Safeway all stock them) or in your local Hispanic Mercado (i.e., Su Casa Imports, El Mercado, etc). I found the ground chipotle pepper in the bulk section at Winco. All of the dried ground peppers are very inexpensive, and a little goes a long way. You can also find all everything you need at your local spice shop.

Tip: For easier clean-up, spray your slow cooker with non-stick cooking spray before adding any of the ingredients.

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Now that you have the sauce, why not throw together a batch of our Homemade Flour Tortillas and make a meal!

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More SLOW COOKER recipes from GHW: 

  • Caramelized Onions in a Slow Cooker
  • Old-Fashioned Ham Bone Split Pea Soup
  • Old-Fashioned Ham Bone Navy Bean Soup
  • Stuffed Cabbage Rolls {Polish-style Gołąbki}

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

The Best Ever Slow Cooker Enchilada Sauce | The Good Hearted WomanWavy Line

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

Filed Under: Dairy-free, Gluten-free, Sauces, Dressings & Dips, Vegan, Vegetarian Tagged With: Mexican, Mexican & Tex-Mex, Slow Cooker

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