Breakfast Archives | The Good Hearted Woman

Cornbread Breakfast Casserole {Leftover Makeover}

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5 from 6 votes

Leftover Cornbread Breakfast Casserole

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

Prep Time25 mins

Cook Time30 mins

15 mins

Total Time1 hr 10 mins

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Course: Breakfast or Brunch, Main Dish

Cuisine: American

Keyword: cornbread, eggs, leftovers

Servings:

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

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

Instructions

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

Notes

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

Preparing Leftover Cornbread

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

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

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

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

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

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

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Hearty Vegan Breakfast Granola

January 13 By Renée ♥ 6 Comments

Uncle David’s Hearty Vegan Granola is a delicious, healthy way to start your day!

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If you love starting your morning with a delicious bowl of whole-grain goodness, you are in the right place! This great-tasting, protein-rich vegan granola recipe is shared here courtesy of my sister’s Uncle David, faithful breakfast eater and lifelong vegan. Ever humble, Uncle David says,

I wish I could take the credit [for this recipe] but it is from a friend’s cookbook that is my favorite: Best Gourmet Recipes from Five Loaves Deli & Bakery by Neva Brackett. I use the recipe all the time and never tire of it. Best I’ve ever had. Enjoy!

Regardless of the source, recipes for granola – favorite breakfast cereal turned traveling-snack of hippies, West Coast hipsters, and aging boomers alike – are as numerous and varied as are the ingredients used to make them.

This recipe, however, stands out in a couple of significant ways: it contains no added fats, no sweets (i.e., carob, chocolate, candy-coated M&M’s and the like so often found in “trail mix” granola varieties) and is naturally vegan. Moreover, with just the right amount of sweetness and no more, it is a delicious, natural source of protein and complex carbohydrates.

The primary sweetener in this granola is pureed dates, which I have to admit I thought sounded awful (I don’t like dates) when I first read the recipe; however, going on my sister’s recommendation, I gave it a try. BOY, am I glad I did!

Hearty Vegan Breakfast Granola

Prep Time30 mins

Cook Time8 hrs

Total Time8 hrs 30 mins

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Course: Breakfast, Snacks

Cuisine: Vegan, Vegetarian

Author: David Hardwick

Ingredients

2 cups pitted or chopped dates
1/2 cup walnuts roasted peanuts, or almonds
2 tablespoons of sesame tahini
1 1/4 cups hot water
1/4 cup honey or agave, or maple syrup
1 tablespoons vanilla
1 tablespoons molasses
1 tsp maple flavoring
3/4 tsp salt
42 ounces old-fashioned rolled oats*
1/2 cup shredded unsweetened coconut** (or more)
1 - 2 cups slivered almonds coarsely chopped walnuts, and/or roasted peanuts roasted peanuts

Instructions

Place dates and 1/2 cup nuts in blender. Add hot water, honey, vanilla, molasses, maple flavoring and salt. Blend for about a minute until smooth.
Place the oats, coconut, and nuts in a roasting pan or very large mixing bowl.
Add blended mix to the oats in the large bowl and gently mix together with your hands.
Work the wet and dry mixtures together for several minutes until all the oats are all very evenly moistened and coated.
Place in large cake pans or cookie sheets, taking care not to pack or pat it down tightly. Keep it light and airy.
Place pans in oven at 200 degrees for about 8-10 hours. (I usually use a spatula to turn the granola a couple of times during the baking process.)
Remove from oven and allow to cool. Store in an airtight container.

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

Start your morning with a delicious bowl of Uncle David's amazing whole-grain HEARTY VEGAN BREAKFAST GRANOLA 🥣 #vegetarian #vegan #glutenfree #breakfast Click To Tweet

Ingredient Notes

HONEY: The use of honey is a hot-button of contention in the vegan community: some are fine with it, while others are vehemently opposed to its use. Uncle David is one of the former; however, if you avoid honey altogether, you can substitute agave 1:1 for the honey.
NUTS: I have literally never made this the same twice: I’m always mixing up the nut blend, or adding more coconut, or throwing something in when I have a handful leftover that I don’t know what else to do with.
OATS: Uncle David’s says, “Preferably Quaker or Three-Minute brand—avoid other and most bulk brands. They go to pieces and don’t make a tender, flaky granola“*
COCONUT: We loooove coconut in our house, so I always use at least 2 cups.**
TAHINI: If you don’t have tahini, peanut butter makes a fine substitute.

It is a good idea to use an oven thermometer to be sure your oven is really 200 degrees. We have found that ovens vary greatly and granola can easily burn if the temperature is too high. For really tender granola, use a convection oven!

BONUS IDEA! The first time I made this, while I was “testing” the puree, it occurred to me that is would make a fabulous fruit dip, and it did! All you need to do is mix the date puree (from step #1) 50/50 with plain yogurt, add an extra splash of vanilla, then serve it up with some fruit chunks. People will call you a genius!

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

Unicorn Glitter & Mother’s Day Brunch Ideas

May 2 By Renée ♥ 8 Comments

Mother’s Day doesn’t have to be all unicorn glittery Hallmark magical perfection to make a perfect memory.

One of the best the best parts of Mother’s Day is the memories that it leaves with us. When our kiddos are small, it is all painted hand-prints and construction paper cards and crayon-scrawled “I love you” notes. You know, the stuff us Mamas fill our treasure boxes with.

And then there are those amazing, often entertaining Mother’s Day breakfasts…

I have such fond recollections of my girls filing into my bedroom every Mother’s Day morning, the oldest proudly balancing our biggest tray heaped high with their carefully prepared breakfast creations. After handing off the tray, they would all clamber up onto my bed and wiggle around like fresh puppies as they watched me eat every last bite. Some years (thanks in part to their father) it was all about the food; lovely little pancakes covered with warm syrup, plump berries, orange juice, cinnamon toast, and even a little vase of spring flowers on the side. Other years, let’s just say it was all about the love. And that’s what’s really important anyway.

However, lest you get the idea that Mother’s Day at our house was all unicorn glittery Hallmark magical perfection, let me reassure you that time has most definitely and conveniently smoothed over the rough edges of my memories. After a decade or two, I now only vaguely recall the major spills, and the passionate, heated arguments over who made what and who helped most, and the little sticky fingers stealing all the berries off my plate.

But, once again, it’s really all about the love. >If you are wondering how to read that last sentence, please refer to the little girl front left below.<

Mother's Day 1997 | The Good Hearted Woman

Mother’s Day 1997 – and yes, I made the girls’ dresses. (Except the oldest – she sewed that one herself. I was so proud of her. Still am.)

Many years have past since the days when my girls bounced their way across my bed and through my Mother’s Day Brunch. Most of them have grown up, moved out, and started lives of their own. One even has her own little ones now, who I imagine bring her an equally memorable Mother’s Day breakfast, complete with unicorn glitter (or in their case, sparkly Frozen snow). Luckily though, I still have a couple of my girls around, and they usually take the time to make me something truly wonderful.

Surprisingly, as my girls grow older, the effort means even more to me then it did when they were little. Last year, one of my daughters surprised me with these lovely strawberries-and-chocolate crepes. Not only were they beautiful but they were delicious too, and YES! You bet I bragged!

What food blogger kids make for Mother’s Day breakfast. #mothersday #mykidcooksbetterthanyours #mothersdaybreakfast #yum #yummy #amazing #sweet #chocolate #whippedcream #delish #foods #delicious #tasty #eat #eating #hungry #foodpics #sweettooth

A photo posted by The Good Hearted Woman (@thegoodheartedwoman) on May 10, 2015 at 10:55am PDT

If you’re wondering what to make mom this year for her special day, here are a few of my favorite Mother’s Day brunch ideas to inspire you:

{Are poached eggs still a mystery to you? Check my post on How to Make Perfectly Poached Eggs.}

Smoked Salmon Crustless Quiche

March 4 By Renée ♥ 12 Comments

If you like smoked salmon, you’ll love this Smoked Salmon Crustless Quiche!

Last week, I wrote about our Valentine’s weekend at The Lake House Bed & Breakfast. This is the recipe for the delicious Smoked Salmon Crustless Quiche that we were served for breakfast on our first morning there, generously shared by our hostess, Mary.

“Crustless” may be a slight misnomer: this quiche does have a crust of sorts, albeit quite soft. (If you are familiar with Bisquick’s Impossible Pies, you will know what I mean – this is simply a fancy variation on the old standby.) Whatever you want to call it, this quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

As with most quiches, I like a little fruit on the side, and blueberries are a beautiful contrast for this light, lovely meal.

5 from 1 vote

Smoked Salmon Crustless Quiche

From The Lake House Bed & Breakfast in Lincoln City, Oregon.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

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Course: Breakfast, Brunch

Author: Mary - The Lake House, Otis, Oregon

Ingredients

6 ounces smoked salmon chopped
1 cup shredded cheddar cheese
1/4 cup chopped onion
3 ounces cream cheese cut into 1/2-inch cubes
2 cup milk
1 cup Original Bisquick Try this homemade version!
4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

Preheat oven to 400° F.
Spray a 10" pie plate (or 8" square pan) with non-stick cooking spray.
Mix smoked salmon, chopped onion, and grated cheese together in prepared pie plate. Drop cream cream cubes on top of salmon mixture and set aside.
Beat eggs in a medium mixing bowl. Add milk, Bisquick, and seasonings and mix thoroughly. (I do this step in a my blender.)
Pour egg mixture into pie plate over smoked salmon mixture.
Bake 35-40 minutes, or until a knife inserted halfway between the center and the edge comes out clean. Allow to stand at least 10 minutes before serving.

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

NOTE: If you would prefer that your cream cheese not float to the surface when you bake your quiche, just layer half of the salmon mixture on the bottom of the pan, then add your cream cheese, and then spread the second half of the salmon mixture on top. Personally, I like the cream cheese on top, because I think it makes the quiche visually more interesting.

2015: Top Posts, What I Learned & Hopes for the Future

December 31 By Renée ♥ 5 Comments

2015 has been a year for carefully counting my blessings.

I don’t know about you, but 2015 was a challenging year in our household. Of course, we celebrated many jubilant moments – the completion of junior high by our youngest daughter, the high school graduation and college entrance of another (Go Ducks!), and yet another daughter’s marriage to a wonderful young man we are now proud to call our son. Mr B took me on my first visit to Hawaii (there will be more!), we spent a week hiking in the beautiful Columbia Gorge, and we celebrated the typical joys of birthdays, family gatherings, and quiet moments.

But woven into the joyful fabric of 2015 were threads of deep loss and true heartbreak. We waited in hospitals for loved ones, watched Alzheimer’s steady theft of memory and joy; and, most profoundly, for one horrible season, we wept and prayed and watched helplessly as one daughter carried a baby we knew would only live for minutes. In the end, one of the greatest blessings I received this year came when I was able to get from Portland to Children’s Hospital Colorado in Denver just minutes before he died in his mother’s arms.

As I wrote previously, it has been a year to carefully count our blessings, and I am grateful for every one.

In a much smaller world, here on the blog, 2015 was a year of steady growth and learning. I attended a couple of blogger conferences (notably Camp Blogaway and IFBC 2015), where I met some amazing people and learned some important things in the process. But I think the thing that will impact the blog the most going forward is that my writing has finally broken through the metaphorical fourth wall, and now we are all in the room together. It’s becoming a conversation now, and we aren’t just talking about food anymore.

In brief, here is a run-down of the most popular posts of the year. In the end, it tells me a lot about what you are looking for, and I plan to use it as a road map going forward.

**Countdown of the The Good Hearted Woman‘s TOP 5 Most Popular Posts of 2015**

#5 – Eggs Provençal a la Renée

My version of La Provence’s Eggs Provençal, with its perfectly poached egg atop a pesto-roasted tomato slice, requires just 10-15 minutes of mild effort, and rewards you with a Pinterest-worthy plate every time.

#4 – Roasted Butternut with Bacon, Leeks & Goat Cheese

When I posted this recipe last spring, I wrote that you were going to thank me for it, and boy, was I right! In fact, it turned out to be my fourth most popular post of the year! Inspired by the best wood-fired pizza Mr B and I have ever eaten, this savory, slightly sweet combination of goodness – roasted butternut squash, leeks, bacon and bleu cheese – can be plated up in an almost endless variety of ways, from omelets to pasta to… well, even pizza.

#3 – Doernbecher: Hope in the Darkness {A Mother’s Story}

When I was asked to take part in Chevy Shop Social: Portland to benefit Doernbecher Children’s Hospital, I was thrilled. I have a very personal connection with Doernbecher, and I was grateful for the chance to share our story with my readers. However, this was one of the hardest posts I have ever had to write, because I had to revisit one of the most difficult and scary times of my life. It ended up being a story of Hope and Community, and the fact that it is on this list is profoundly telling.

#2 – The Skinnytaste Cookbook & Chicken Cordon Bleu Meatballs Recipe

Gina Holmoka’s Chicken Cordon Bleu Meatballs from The Skinnytaste Cookbook became an instant favorite in our household (vegetarians excepted, of course). After I made them the first time, Mr. B told me more than twice, “These meatballs are fantastic!” I have to agree, and based on the response to my tutorial post, so do you!

#1 – Redwork Chicken Tea Towel {A “Done-in-a-Day” DIY Project with Free Pattern}

Surprisingly (at least to me) this old-fashioned red work chicken tea towel was my most oft-pinned post of 2015! A perfect afternoon project, it’s fast, inexpensive, and simple to create. Plus, it’s so cute! If you want to make one of these lovelies, it will cost you just a few bucks and a couple of hours.

What’s Next?

So what does this short list say? Well, first off, it says you still like food. So do I , so Thank Goodness! 🙂 But you are looking for DIY posts here too: apparently you cannot have too many red work chickens, and my tutorial on how to make a tortilla warmer from 2013 is in my All-time Top 10. So going forward, I’ll definitely be doing more DIY posts.

However, the post that made the Top 5 that really surprised me – and the one that is ultimately most telling – is my Doernbecher story. It is full of hard truths about real life, and ultimately reflects what I believe many of us search for in this increasingly detached world – a way to connect and uplift one another. A way to feel part of a Community.

So that’s my goal for The Good Hearted Woman in 2016. Instead of just being another blog to bounce to from BlogLovin or Google, I want to continue to grow and develop GHW into a community of good hearted souls, where we can come together to share recipes and ideas, create beautiful things, and count our blessings.

I invite you to join me in this journey. Let me know what you like, what you don’t, and what you want to see. Be a part of the conversation.

I wish you great joy in the coming year. Please feel free to share your best moment or blog post from 2015 in the comments below.

Dutch Apple Cranberry Crepes {Recipe}

December 21 By Renée ♥ 9 Comments

Looking for an easy brunch that will Wow your overnight holiday guests? Dutch Apple Cranberry Crêpes are just the thing! (They will make your house smell fabulous too!

Dutch Apple Cranberry Crêpe Filling

Prep Time1 hr

Total Time1 hr

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Course: Breakfast, Brunch, Dessert

Servings: -12 filled crêpes

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 1/2 - 2 lbs. tart apples I use about 5 Granny Smiths
1/3 cup dried cranberries
1 tablespoon lemon juice
½ teaspoon lemon zest
1 teaspoon ground cinnamon
1 ⁄4 teaspoon freshly ground nutmeg
Pinch allspice
1/4 cup firmly packed brown sugar
3 tablespoons butter
1/2 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon cornstarch only if necessary; see note

1 Batch Sweet Vanilla Crêpes

Additional Ingredients:

Whipped Cream

Instructions

Make a batch of Sweet Vanilla Crepes.

Dutch Apple Filling:

Peel, core, and slice apples into a large mixing bowl. Add dried cranberries (if desired), and then lemon juice, cinnamon, nutmeg, allspice. Toss to coat. Cover the bowl with plastic wrap and let set for about half an hour.
In a cast iron skillet or other heavy pan over medium heat, melt butter and brown sugar together, stirring frequently. When mixture begins to bubble, add salt and reduce temperature to medium low.
Add prepared apple mixture and bring to mixture to a simmer, stirring frequently. Cook apples until they are no longer crunchy, but still have some texture to them. (You don’t want applesauce!)
If the mixture is very runny, add cornstarch a half-teaspoon at a time and simmer until thickened.

Assembling the Crêpes

Fill crêpes with prepared Dutch Apple Cranberry Filling, fold and garnish with whipped cream and dried cranberries.

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

Sweet Vanilla Crêpes Recipe

Easy Basic Sweet Vanilla Crepes

December 1 By Renée ♥ 5 Comments

If you’ve ever been intimidated by crêpes, try these Easy Basic Sweet Vanilla Crêpes and you’ll wonder why you ever worried.

If you can make a pancakes, you can make crêpes. Before you get started though, here are a few tips that will make the process even easier.

Crêpe Batter

Crêpe batter should be thinner and smoother than pancake batter – just thick enough to thoroughly coat a wooden spoon. If your batter seems too thick when you take it out of the refrigerator, add additional milk 1-2 tablespoons at a time until it reaches the desired consistency.
Crêpe batter can be made the night before and left in the refrigerator until you are ready to make them.
When pouring crepe batter into the pan, I pour with my my left hand and simultaneously swirl the the pan with my right hand. (I’m mostly right-handed.) The batter sets up very quickly, and this allows me to distribute it around the pan before it sets.

Flipping Crêpes

Crêpes are ready to flip when the edges start showing the slightest color brown and the center is no longer glossy.
I don’t actually use a spatula to “flip” my crêpes. Instead, I use the spatula to gently lift the edge up enough so that I can get hold of it, and then I flip it quickly using my fingers. I cannot, however, encourage you to do this because it may lead to burnt fingers, and I will not be responsible for that. So whatever you do, don’t flip your crêpes with your fingers. 😉

Filling Crêpes

The are two basic methods for filling crêpes: the Roll and the Quarter-fold (or Cone). For most applications, I personally prefer the Roll method, but that’s just me. However, the Quarter-fold method makes a better presentation for unfilled crepes that just have toppings.

Serving Crêpes

Sweet Vanilla Crêpes can be served plain with just a dusting of powdered sugar and a sprinkle of lemon juice, or filled with your favorite sweet filling.
I prefer to serve my crepes with the second side out: I think it is more interesting to look at. Nevertheless, this is in direct conflict with common practice, which is to hide the second side. It’s all just a matter of personal taste as far as I’m concerned, but I thought you should know… just in case you are planning to host a group of snooty French gastronomes for brunch, because then you will probably want to put the browned, first side out.

5 from 2 votes

Basic Sweet Vanilla Crêpes {Recipe}

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Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 1/2 cups milk* see note
3 eggs
4 tsp. vanilla
1 1/2 cups flour sifted
3 Tbs. sugar
1/2 tsp. salt
1/4 cup melted butter

Simple fillings or toppings for sweet crêpes include:

A dusting of powdered sugar and a sprinkling of fresh lemon juice
Fresh fruit
Whipped cream
Jam or jelly

Instructions

Put all the ingredients - the milk, eggs, vanilla, flour, sugar, salt and melted butter - in a blender and blend until smooth.
Allow crepe mixture to sit in the refrigerator for at least an hour before using.

To Prepare Crêpes:

Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. They are not supposed to be all brown and crispy. Start your pan on medium low and work from there.
If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan. I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.
The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
Using a large, thin spatula, flip the crepe and cook another 15-20 seconds.
If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.

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“Hey, Renée! That’s a pretty groovy little crepe pan you have there! Where’d you get it?”

Well, yes it is, and thank you for asking! I received this sweet crepe pan as a gift from Anolon, for attending a class they sponsored at IFBC 2015 called “How to Create Standout Holiday Content.” Besides being the perfect size and shape to create beautiful crepes, it has a hard-anodized PFOA-free non-stick coating that is (drum-roll, please) safe for Metal Utensils and guaranteed for life. So cool. So far, I am loving it.

Strawberry Soufflé Omelet with Caramelized Almonds

June 19 By Renée ♥ 15 Comments

Fresh strawberries and caramelized almonds combine with a delicate, open-faced omelet to create a spectacular springtime presentation.

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This is one of my favorite recipes from Janice Cole’s cookbook, Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes. A cross between an omelet and a souffle, this brunch-friendly dish is far easier to make than its name suggests. (If you haven’t already, be sure to check out my cookbook review and interview with Janice.)

5 from 3 votes

Strawberry Soufflé Omelet with Caramelized Almonds {Recipe}

A delicate, airy, opened-faced omelet topped with fresh strawberries and caramelized almonds.

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Course: Breakfast, Brunch

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Maple-caramelized Almonds

1/2 tablespoon butter or coconut oil
1/2 cup sliced almonds
2 tablespoons pure maple syrup honey works equally well

Omelet

6 eggs separated
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons butter or coconut oil

Topping

Powdered sugar
1 pound fresh strawberries slices (about 3 cups)

Instructions

To caramelize almonds:

Line a cookie sheet with parchment paper.
Melt butter in a medium skillet over medium heat. (A non-stick skillet is helpful but not necessary for this step.)
Add the almonds and cook for about a minute - until they just barely begin turning golden.
Add the maple syrup (or honey) and cook, stirring constantly for about a minute - until he mixture thickens and the almonds are glazed.
Spread over parchment and break into bite-sized pieces.

Omelet:

Preheat oven to 400° F. In a large mixing bowl, beat egg whites with an electric mixer until frothy. Add sugar and continue to beat until soft peaks form. Do not overbeat. Transfer to another large bowl.
Add egg yolks to the same mixing bowl the egg whites were beaten in and sprinkle with salt and pepper. Beat at medium speed until pale yellow and very thick.
Mix half the prepared egg whites into the egg yolks.
Pour the egg yolk mixture over the remaining egg whites and gently fold in. Fold until completely blended.
Melt butter in a large ovenproof skillet over medium heat. Swirl the butter to coat bottom. Pour the egg mixture into the pan and gently smooth the top with a spatula. Cook for 1 minute (do not stir). Put the pan in preheated oven and bake 10 minutes or until golden brown, puffed, and set.
If necessary, run a knife around the side of the pan to release the omelet. Slide it onto a large platter if desired. (I skipped this step because I think the cast iron makes a nice presentation.)
Sprinkle with powdered sugar, and top with sliced strawberries and caramelized almonds.

Notes

NOTES:
The original recipe suggest using unsalted butter, but I prefer the slightly seasoned taste that salted butter lends to the edges.
I use my 10-inch cast-iron skillet for this dish and it turns out perfectly.

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

Chicken & Egg {Book Review} | The Good Hearted Woman

The 10-inch Cast Iron Chef’s Skillet that I used for this recipe is my personal favorite pan. It’s gently sloping sides make it perfect for almost everything.

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Eggs Provençal a la Renée

March 11 By Renée ♥ 12 Comments

My version of La Provence’s Eggs Provençal takes just 10 minutes of mild effort, and rewards you with a delicious, Pinterest-worthy plate.

Eggs Provençal is one of my favorite brunch choices at La Provence, and so of course I had to figure out how to make it at home. As it turns out, it is so quick and simple to put together that you almost don’t need a recipe at all! The big plus, though, is that it makes a light, delicious, flavor-packed brunch that won’t send you into a midday carb-coma.

Serve with roasted sweet potatoes, hash browns, or as I have here, Garlic-Almond Spaghetti Squash.

5 from 1 vote

Eggs Provençal a la Renée

Prep Time10 mins

Total Time10 mins

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Course: Breakfast

Author: Copycat Recipe - La Provence Bistro, Portland Oregon

Ingredients

For each serving, you need:

2 eggs poached
1 1/2 tablespoons basil pesto
2 thick slices of ripe tomato
1/2 oz grated cheese I use a mixture of Parmesan & mozzarella
Paprika salt & pepper, as desired
Fresh basil

Instructions

Prepare poached eggs.
Move oven rack to highest position. Preheat oven broiler.
Put tomato slices on lined baking sheet and broil for 4-5 minutes. Remove from oven.
Turn tomato slices over and spread half the pesto over each slice.
Return tomato slices to oven and broil for 2 minutes.
Remove tomato slices from oven.
Top each slice with 1 poached egg and sprinkle with grated cheese. Sprinkle lightly with paprika and season as desired.
Pop under broiler for 30 seconds to melt cheese.
Garnish with fresh basil.

Notes

Weight Watchers SmartPoints [2018]: 2 eggs = 5 SmartPoints

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Sweet Potato Carrot Hash

January 16 By Renée ♥ 18 Comments

Earlier this week after I got done making Butternut Samosas, I had some leftover ingredients, so I threw this quick hash together. I didn’t think much of it at the time – I mean, we all do that, right? Throw things in a pan just because we have them and we think they might taste nice together? But from the first fork full, I knew I had to share this “recipe” with you: the rosemary complements the sweet potatoes deliciously, and the grated carrot adds just the right amount of interesting texture. Finish it off with the obligatory poached egg and you have a lovely, healthy little meal in just 15-20 minutes.

5 from 1 vote

Sweet Potato Carrot Hash

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

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Course: Breakfast or Brunch

Servings: servings

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 large sweet potato peeled and cubed 1/4"
1/2 large sweet onion chopped
3/4 cup grated carrot
2 teaspoons chopped fresh rosemary
1 tablespoon olive oil
2-4 poached eggs depending on how many you want!

Instructions

Heat olive oil in a large non-stick skillet.
Saute onion and sweet potato in oil until onion and sweet potato is soften and begin to get slightly brown.
Add grated carrot and saute just a few minutes more.
Add chopped rosemary and give it one or two more good stirs.
Top with poached egg and serve.

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

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

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

Leftover Cornbread Breakfast Casserole

Equipment

Ingredients

Instructions

Notes

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Uncle David’s Hearty Vegan Granola is a delicious, healthy way to start your day!

Hearty Vegan Breakfast Granola

Ingredients

Instructions

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

Mother’s Day doesn’t have to be all unicorn glittery Hallmark magical perfection to make a perfect memory.

If you like smoked salmon, you’ll love this Smoked Salmon Crustless Quiche!

Smoked Salmon Crustless Quiche

Ingredients

Instructions

2015 has been a year for carefully counting my blessings.

Countdown of the The Good Hearted Woman‘s TOP 5 Most Popular Posts of 2015

What’s Next?

I wish you great joy in the coming year. Please feel free to share your best moment or blog post from 2015 in the comments below.

Looking for an easy brunch that will Wow your overnight holiday guests? Dutch Apple Cranberry Crêpes are just the thing! (They will make your house smell fabulous too!

Dutch Apple Cranberry Crêpe Filling

Ingredients

1 Batch Sweet Vanilla Crêpes

Additional Ingredients:

Instructions

Make a batch of Sweet Vanilla Crepes.

Dutch Apple Filling:

Assembling the Crêpes

If you’ve ever been intimidated by crêpes, try these Easy Basic Sweet Vanilla Crêpes and you’ll wonder why you ever worried.

Basic Sweet Vanilla Crêpes {Recipe}

Ingredients

Simple fillings or toppings for sweet crêpes include:

Instructions

To Prepare Crêpes:

Fresh strawberries and caramelized almonds combine with a delicate, open-faced omelet to create a spectacular springtime presentation.

Strawberry Soufflé Omelet with Caramelized Almonds {Recipe}

Ingredients

Maple-caramelized Almonds

Omelet

Topping

Instructions

To caramelize almonds:

Omelet:

Notes

My version of La Provence’s Eggs Provençal takes just 10 minutes of mild effort, and rewards you with a delicious, Pinterest-worthy plate.

Eggs Provençal a la Renée

Ingredients

For each serving, you need:

Instructions

Notes

Sweet Potato Carrot Hash

Ingredients

Instructions

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

**Countdown of the The Good Hearted Woman‘s TOP 5 Most Popular Posts of 2015**