Sauces, Dressings & Dips Archives | The Good Hearted Woman

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!)

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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!)

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.

One 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.

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

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Course: Salad

Cuisine: Asian Fusion

Keyword: carrots, ginger, Sauce

Servings: 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.
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.

Notes

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

Nutrition

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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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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!

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.

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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. ☘️

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.

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.

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

Servings: 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

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

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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!

The 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:

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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!

Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}

June 17 By Renée 24 Comments

Roasted Red Pepper & Walnut Dip with Pomegranate Molasses (Muhammara) is a versatile, savory-sweet dip that is delicious spread on pita, as a dip for veggies, or sauce for kabobs. Gluten-free, dairy-free, vegan, and… AMAZING!

Muhammara, or Roasted Red Pepper & Walnut Dip with Pomegranate Molasses, originated in Aleppo, Syria, and its principal ingredients traditionally include red peppers, ground walnuts, breadcrumbs, spices, and olive oil. 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.

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Every year, our town hosts the Portland Book Festival [formerly Wordstock], a week-long literary celebration with a mission: to use the power of writing to effect positive change in people’s lives. Some years back, my sister-friend Dottie and I attended the annual Poetry Slam together, and afterwards decided to stop for a little late night nosh 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 slam, poet by poet.

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.”

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 with a big grin, waving piece of white paper. My recipe! I was so happy I almost got misty. I had literally been wanting this recipe for years! I scanned it briefly before I returned to Dottie and our conversation, and it was a good thing I did! Because somewhere between the booth at the Bagdad and my front door, that little slip of paper completely disappeared.

Luckily, I have a knack for remembering printed text pretty well, so I wasn’t really panicked. I was pretty sure I had the complete list of ingredients memorized, including basic ratios. In the long run, losing it wasn’t entirely a bad thing, because it forced me to really work each this recipe out for myself, and I couldn’t be more pleased with the results!

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

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Course: Appetizer

Cuisine: Mediterranean

Keyword: appetizer, dip

Servings: servings

Calories: 95kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

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

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Roasted Red Pepper & Walnut Dip {Muhammara} is savory, sweet, smoky deliciousness! Spread on pita, dip in veggies, or sauce up kabobs! ?

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.

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

^{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!}

Originally Posted June 2013.1

Original Taco House Fiesta Dressing {CopyCat Recipe}

May 22 By Renée 88 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!

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.

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.”

“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.

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!

4.87 from 23 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.

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.

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

[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

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

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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.)

CUCUMBER QUICK 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.

ONION QUICK PICKLES: Quick Pickled Vidalia Onions, Pickled Red Onions, The Prettiest Pickled Onions

Quick pickles are usually ready in just a day or two, as opposed to traditional pickles, which can take many weeks before they are ready to open.

GARDEN MEDLEY QUICK 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! #vegetables #gardenrecipes #fromthegarden #farmersmarket Click To Tweet

FRUIT QUICK PICKLES: Pickled Green Strawberries, Pickled Pineapple, Pickled Blueberries

Quick Pickle Recipes for Your Garden Bounty

Photo Credit: diabetesstrong.com

Pickled Cucumber Salad

Photo Credit: thespicetrain.com

Refrigerator Pickles

Swedish Cucumbers

Photo Credit: www.sidewalkshoes.com

Spicy Quick Pickled Cucumbers

Photo Credit: culinaryginger.com

Homemade Dill Pickle Chips

Photo Credit: www.theseasonedmom.com

Lower Sugar Bread & Butter Refrigerator Pickles

Photo Credit: www.certifiedpastryaficionado.com

Easy Refrigerator Pickles

Photo Credit: www.melaniecooks.com

Easy Refrigerator Garlic Dills

Photo Credit: www.threeolivesbranch.com

Spicy Vietnamese Pickled Vegetables

Photo Credit: theviewfromgreatisland.com

Quick Pickled Vidalia Onions

Photo Credit: keviniscooking.com

Authentic Mexican Pickled Carrots

Photo Credit: www.thebbqbastard.com

Grilled Pickles (Zucchini Pickles)

Photo Credit: abraskitchen.com

Pink Peppercorn Pickled Swiss Chard Stems

Photo Credit: theviewfromgreatisland.com

Quick Pickled Jalapeños

Photo Credit: happykitchen.rocks

Russian Grandma's Pickled Tomatoes

Photo Credit: omnivorescookbook.com

Quick Pickled Watermelon Radish

Photo Credit: www.theflavorbender.com

Spiced Crunchy Balsamic Beet Pickle

Photo Credit: girlinthelittleredkitchen.com

Refrigerator Pickled Radish & Turnips

Photo Credit: simpleseasonal.com

Small Batch Refrigerator Pickled Beets

Photo Credit: www.healingtomato.com

Pickled Vegetables (with Leftover Veggies)

Photo Credit: www.sidewalkshoes.com

Quick Pickled Onions

Photo Credit: umamigirl.com

Pickled Red Onions Recipe

Photo Credit: asideofsweet.com

Prettiest Pickled Onions

Photo Credit: www.savorybitesrecipes.com

Pickled Pineapple

Photo Credit: www.baconismagic.ca

Pickled Green Strawberries

Photo Credit: www.baconismagic.ca

Pickled Blueberries

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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!

Pacific Northwest Dungeness Crab Cakes {with Roasted Red Pepper Sauce}

May 10 By Renée 6 Comments

Perfect Dungeness Crab Cakes are 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.

You can have your lobster and your snow blue king crabs: I’ll take the delicate sweetness of Dungeness crab every time. In fact, it may be a case of regional bias, but if I had to choose one kind of seafood – and only one – for the rest of my life, it would be Dungeness crab.

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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. (Culinary nobility agree: Dungeness crab was the favorite of both Julia Child and James Beard.)

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

The perfect crab cake is not much more than that – a big pile of crab, few cracker crumbs, and a kicky little sauce on the side. With crab cakes, less is more.

Ironically, my crab cake recipe (as well as the accompanying Roasted Red Pepper Sauce) goes back to a time when I visited Maryland many years ago. 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, clear crab flavor. Those East Coasters definitely know how to make an amazing crab cake! The only thing that could have possibly made it more delicious was our buttery West Coast native crab. (Sorry, Blue Crab.) When we returned home from our trip, one of the first things I did was make a batch of Dungeness crab cakes to test my theory. Then I made another batch. And another.

Eureka! That last batch was so, so good that it is the recipe I’ve used ever since. I hope you enjoy these delicious little crabby patties as much as I do!

Pacific Northwest Dungeness Crab Cakes

Prep Time15 mins

Cook Time25 mins

Chilling Time1 hr

Total Time1 hr 40 mins

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Course: Appetizer, Main Course, Side Dish

Cuisine: American, Pacific Northwest

Keyword: crab, seafood

Servings: crab cakes

Calories: 120kcal

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

2 tablespoons mayonnaise
1 large egg beaten
1/2 teaspoon honey mustard
1/2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce I use Sriracha
3/4 teaspoon seafood seasoning [i.e. Old Bay®]
1 pound fresh cleaned Dungeness crab meat
10 butter crackers [i.e.,Ritz or Keebler Club], finely crushed
1 cup fresh bread crumbs or more
1/4 cup butter for frying
Lemon wedges for serving

Instructions

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.

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

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

Crab Season

Crab season in Oregon runs December through August, during which 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. For additional information on Oregon crabbing, including more tasty recipes, visit the Oregon Dungeness Crab Commission.

Roasted Red Pepper Sauce

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Course: Sauce

Cuisine: Pacific Northwest

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 large red bell pepper
1/2 cup tomato sauce
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic
1/2 teaspoon Sriracha

Instructions

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.

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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. (Inspired by Chef Marcel Gutierrez of Arugula Deli, Idaho Falls, Idaho.)

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 there takes a little more work, and going vegetarian takes a whole ‘nother level of dedication.

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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 it 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.

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 salad. If you make it at home, the choice is yours – any kind of quinoa will one will work.

EASY RECIPE PREP VIDEO ⬇️

California Quinoa Salad

A bright, light, amazingly healthy quinoa salad served with a delicious tropical dressing.

Prep Time15 mins

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Course: Main Dish, Salad

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

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

Instructions

Combine all ingredients except toasted coconut. Refrigerate until ready to serve.
Garnish with toasted coconut. Serve cold with Piña Colada Dressing on the side.

Notes

Inspired by the Arugula Cafe, Idaho Falls, Idaho

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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!

Piña Coloda Salad Dressing

Prep Time15 mins

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Course: Condiment, Salad

Servings: /4 cup

Author: Renée ♥ The Good Hearted Woman

Ingredients

1/4 cup sweetened condensed milk
2 tablespoons pina colada mix
2 tablespoons mayonnaise
2 tablespoons pineapple juice
1 tablespoons lime juice
Dash salt to taste

Instructions

Whisk together all ingredients. Refrigerate until ready to serve.

Notes

Inspired by Arugula Cafe, Idaho Falls, ID

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

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!

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!)

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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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!

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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.

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!

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.

[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:

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 them 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.

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.

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.

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.

It was right about this time that I realized my original bowl was too small and had to change to an extra-large one.

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.

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.

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!

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

Step-by-Step Tutorial for making strawberry freezer jam.

Prep Time1 hr

Total Time1 hr

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Course: Condiment

Keyword: freezer jam, fruit, preserves, strawberry jam

Servings: servings

Calories: 35kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

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

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

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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

Strawberry Soufflé Omelet with Caramelized Almonds

Strawberry Freezer Jam {Tutorial}

The Best Triple-layer Strawberry Cake {from Scratch}

The BEST Homemade Fresh Strawberry Ice Cream EVER

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

Fresh Strawberry Crème Crêpes {Recipe}

The BEST Slow Cooker Enchilada Sauce

January 18 By Renée 9 Comments

This smoky Slow Cooker Enchilada Sauce is so full of flavor (and such a snap to make!!) that 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.

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. Anyway, 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. Needless to say, 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 enchilada sauce I’ve ever tasted. Now I’m not claiming it’s better than your abuela‘s sauce (a girl could get herself in a lot of trouble doing that!), but it’ll beat anything you can buy off the shelf by a mile.

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.

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.

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 Time2 hrs

Total Time2 hrs 15 mins

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Course: Condiment

Cuisine: Mexican

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 tablespoon butter or coconut oil
1 medium onion chopped
2 cloves garlic minced
2 cups vegetable stock or 1 14-ounce can
1 14- ounce can crushed tomatoes
1 12- ounce can tomato paste
1 8- ounce can 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

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 and cook on high for 2 hours or low for 4-6 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.

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

If you’re wondering about my personalized wooden spoon – my BFF Cheryl gave a set of them to me for Christmas last year. Cheryl is THE BEST gift giver!!

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

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The Best Ever Slow Cooker Enchilada Sauce | The Good Hearted Woman

Orange-Spiced Cranberry Sauce {with Grand Marnier}

November 25 By Renée 1 Comment

Kick your Thanksgiving game up a notch with this delicious Orange-Spiced Cranberry Sauce {with Grand Marnier}! Ridiculously easy to make, and ready in 30 minutes, stove to table.

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

The title of this post could easily be “Cranberry Sauce: The Easiest Thing You’ll Ever Make This Side of a Cheese Quesadilla.” I started making homemade cranberry sauce a couple of years ago on a whim, and after the first batch, I thought to myself, “Why didn’t anyone ever tell me how freaking easy this is to make? Why have I been buying that stuff in cans all these years?

? Orange-Spiced Cranberry Sauce with Grand Marnier ? Best Ever!! (and the easiest thing you'll ever make this side of a cheese quesadilla) #holidays #thanksgivingrecipes #cranberrysauce #orangecranberrysauce #thanksgivingsides Click To Tweet

There are almost as many variations to cranberry sauce as there are tables to serve it on. This morning I met up with a few friends for early morning beverages, and when I mentioned that I was making cranberry sauce today, the ideas started flying. “Raspberries!” says Ruth. “I add raspberries,” “Pomegranates…” “And spices – I love all the spices.” (I think that was Janice, but it might have been Ruth again.) Kathy, who had never made cranberry sauce before seemed hooked by the idea, and promised to stop by here to check out the recipe. (Hi, Kathy!)

I’ve spent the last few years perfecting my recipe, each time cutting back a little more on the sugar and adding a little more of this and that – Mr B and I both like our sauce with a little bit of bite. (Speaking of bite – the Grand Marnier is optional, but it adds another layer of flavor that you just cannot get from orange extract.)

This recipe is practically foolproof. I double the batch and freeze or can the extra for use throughout the year. Makes a great hostess gift too!

Orange-Spiced Cranberry Sauce {with Grand Marnier}

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Course: Sauce

Cuisine: Holiday

Author: Renée ♥︎ The Good Hearted Woman

Ingredients

8 cups cranberries
1 cup water
1 cup fresh orange juice
1 Tbs orange zest about 1 orange
10 whole cloves
10 whole allspice
6 cinnamon sticks
1 whole star anise
1¾ cups sugar
¼ cup Grand Marnier or other orange-flavored liqueur optional

Instructions

Place fresh cranberries, orange juice and water in a medium saucepan over medium heat.
Make a spice bag (see below). Wrap cloves, allspice berries and cinnamon sticks in a spice bag.
Place spice bag in the pot with the cranberries. Cook until cranberries begin to burst, about 10 minutes.
Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until all the sugar has dissolved.
Add Grand Marnier and cook 2 minutes more. (You can omit the Grand Marnier, but if you do, add a teaspoon of orange extract and increase the sugar to 2 cups.)
Remove from heat and allow to cool. Discard spice bag. You can serve this right away, but I recommend that you chill it in the refrigerator 8 hours or overnight before serving to allow the flavors to blend.

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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!

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!)

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

Carrot Ginger Dressing (Japanese Restaurant-style Salad Dressing)

Equipment

Ingredients

Instructions

Notes

Nutrition

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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.

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

A Good, Authentic Thousand Island Dressing is Key

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

How to Make Authentic Thousand Island Dressing

Authentic Thousand Island Dressing

Ingredients

Optional

Instructions

Notes

Nutrition

More Delicious Homemade Salad Dressings from GHW

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Roasted Red Pepper & Walnut Dip with Pomegranate Molasses (Muhammara) is a versatile, savory-sweet dip that is delicious spread on pita, as a dip for veggies, or sauce for kabobs. Gluten-free, dairy-free, vegan, and… AMAZING!

Muhammara (Red Pepper & Walnut Dip with Pomegranate Molasses)

Equipment

Ingredients

Instructions

Roast Vegetables

Toast Walnuts

Prep Spices

Put it all together!

Notes

Nutrition

Ingredient Notes:

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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}

Ingredients

Instructions

Notes

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[ADDENDUM April 20, 2019]

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

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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Perfect Dungeness Crab Cakes are 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.

Pacific Northwest Dungeness Crab Cakes

Ingredients

Instructions

Notes

Nutrition

Crab Season

Roasted Red Pepper Sauce

Ingredients

Instructions

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California Quinoa Salad is bright, light, amazingly healthy combo served with a delicious tropical piña colada dressing. (Inspired by Chef Marcel Gutierrez of Arugula Deli, Idaho Falls, Idaho.)

EASY RECIPE PREP VIDEO ⬇️

California Quinoa Salad

Ingredients

Instructions

Notes

Piña Coloda Salad Dressing

Ingredients

Instructions

Notes

More Delicious Homemade Salad Dressings from GHW

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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!

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The Problem With Pectin

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

[Scroll down for a printable recipe]

To make Strawberry Freezer Jam, you will need:

You will also need:

STEP 1 – Mashed the Strawberries

Step 2 – Measure the Sugar

Step 3 – Mix the Lemon Juice into Strawberries

Step 4 – Add Pectin

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

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

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!