Cheese Archives | The Good Hearted Woman

Spaghetti Squash with Garlic & Almonds

Spaghetti Squash with Garlic & Almonds combines Jarlsberg, almonds, and garlic for a delicate crunch and rich, nutty depth in this light and easy spaghetti squash recipe.

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A while back, I found a recipe for Garlic Spaghetti Squash with Herbs on one of my favorite food blogs, Pinch of Yum. Unfortunately, when I finally got around to putting it together for the first time – after a very long day of teaching that followed a very short night of sleep – I realized that it called for a few things I didn’t have on hand; moreover, no way was I ponying up for pine nuts at the end of the month. So I made a few changes.

The results were amazing! Everyone in our family ate it – and liked it! (Unanimous appreciation of a new food by all family members = Tier I Miracle!) We love how the Jarlsberg, almonds, and garlic combine to bring a great crunch and a rich, nutty depth to what has become one of our favorite easy spaghetti squash recipes.

Not only is this Spaghetti Squash with Garlic & Almonds a snap to make and super tasty, but it has proven itself to be as quite versatile, too. We’ve served it it for breakfast, lunch, or dinner; both as a main dish and on the side. (It pairs very well with Eggs Provençal.)

TIP: For an easy workday dinner, we like to top this easy Spaghetti Squash recipe off with a little stir-fried mixture of spicy Isernio Hot Italian Sausage, sliced mushrooms, and sweet onions. Serve with a spinach salad and a light vinaigrette, and you’re set.

5 from 8 votes

Spaghetti Squash with Garlic & Almonds

Jarlsberg, almonds, and garlic combine to bring crunch and rich, nutty depth to this versatile, crowd-pleasing dish.

Prep Time10 mins

Cook Time30 mins

Skillet time5 mins

Total Time45 mins

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Course: Main dish or side

Cuisine: Vegetarian

Keyword: almonds, garlic, spaghetti squash

Servings: servings

Calories: 191kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

1 medium spaghetti squash halved and seeded
Olive oil
Kosher salt
2 cloves garlic minced
½ cup chopped almonds toasted
1/2 ounce fresh basil chiffonade (about 1/4 cup)
2 ounces Jarlesberg shredded (about 1/2 cup)
Fresh ground black pepper

Instructions

Roast Spaghetti Squash

Preheat the oven to 375°.
Carefully split the Spaghetti Squash in half from blossom to stem. [Here's a safe, easy method for doing that if you're not sure how.]
Clean out seed cavity, and sprinkle the inside of the squash halves with olive oil. Season with salt and pepper.
Place the cut side down on a Silpat mat (or parchment) lined baking sheet and roast for 25-35 minutes, or until fork tender.
Allow cooked squash to cool cut side down for at least 10 minutes. Use a fork to scrape out the insides and separate strands. Set aside.
[For more specific directions/pictures, see "How to Roast a Spaghetti Squash" below.]

Spaghetti Squash with Garlic & Almonds

Heat a 10-inch cast iron or other large, heavy skillet over medium heat. Toss in chopped almonds into dry skillet and sauté for 1-2 minutes, just until they are barely beginning to toast. (You will smell the toasting before you see it.)
Immediately reduce heat to low, and add a tablespoon or so of olive oil. Toss in the minced garlic and sauté one more minute.
Stir in cooked spaghetti squash and turn heat back up to medium. Using tongs, continue to sauté for about 2-3 more minutes, until almonds and garlic are distributed evenly and squash is heated through. (Try not to cook it too long, or the spaghetti squash strands will get mushy.)
Remove from heat. Toss in grated Jarlsberg cheese and fresh basil. Using tongs, toss to mix. Salt and pepper to taste.
Garnish with additional cheese, almonds, and basil. Serve warm.

Nutrition

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

5 from 8 votes

How to Roast a Spaghetti Squash

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

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Course: Main dish or side

Cuisine: Vegetarian

Keyword: spaghetti squash

Servings: servings

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

1 medium spaghetti squash halved and seeded
Olive oil
Kosher salt
Freshly ground black pepper

Instructions

Carefully split the Spaghetti Squash in half from blossom to stem. [Here's a safe, easy method for doing that if you're not sure how.]
Clean out seed cavity, and sprinkle the inside of the squash halves with olive oil. Season with salt and pepper.
Place the cut side down on a Silpat mat (or parchment) lined baking sheet and roast for 25-35 minutes, or until fork tender.
Allow cooked squash to cool cut side down for at least 10 minutes. Turn over.
Use a fork to scrape out the insides and separate strands.

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

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

^{Disclosure: This post may contain affiliate links, 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 published March 15, 2015

How to Make Homemade Burger Buns

April 17 By Renée ♥ 15 Comments

Making beautiful homemade burger buns is just about as simple as it gets. Simply mix up your favorite bread dough recipe (or use mine), form buns, and bake! ⠀

Once every other week, Mr. B gathers with a bunch of his buddies for three hours to play poker, catch up on life, and talk fish or sports or work or whatever. They’ve been doing this for over a decade now, rotating houses and taking turns hosting. It is their custom that whomever hosts provides at least a substantial snack, and more often, a full-on meal.

I usually vacate the house on Poker Night (too much cheeky crowing in a confined space can make a person woozy) but before I leave, I always try to make a good dinner for the guys. According to Mr. B, I’ve developed a reputation among the group as their favorite Poker Night cook, and while I admit these guys are obviously easily impressed, I’ll take it.

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

I’ve made the Poker Guys homemade burger buns for pulled pork sandwiches, and Sloppy Joes [above], and all sorts of other man-wiches over the years. Each time I do, the first thing Mr B says to me at the end of the night is, “Baby, the guys all love your buns!”

Well, alrighty then.

Making beautiful homemade burger buns is just about as simple as it gets. Just pick your favorite bread recipe, let it rise once, form buns, let them rise again and bake. Boom!!

Let me break it down for you.

[Click here to go directly to my recipe for CHEESE & ONION BURGER BUNS!]

HOW TO MAKE HOMEMADE HAMBURGER BUNS

[1] Make your favorite bread dough and let it rise once. You can do this first step in a bread maker or by hand: either way works fine.

FOR BREAD MACHINE: Layer ingredients in the order shown into bread maker and set on Dough Setting.
FOR MANUAL PREP: Mix and knead the dough by hand. You can find excellent general directions for making bread without a bread machine here.

[2] After the dough has completed the Dough Cycle (or the first rise if you are kneading by hand) turn it out onto a lightly floured counter.
Using a pizza cutter or sharp knife, and divide the dough into equal square portions. (I often do a combination of sizes so that there is something for every appetite.)

TIP: Use a kitchen scale for uniform buns.

- LARGE BUNS: Allow about 3oz / 85gm of dough for each roll.
- SLIDER BUNS: Allow about 1½oz / 42gm of dough for each roll.

Don’t stress if your little dough squares aren’t exactly the same. You can always take a bit from one and add it to another if you want.

[3] Now you will have a counter full little square dough-patties, ready to set out for the second rise.

FOR SQUARE BUNS: Continue to the next step.
FOR ROUND BUNS: Gently pull the four corners of each square dough-pattie together and pinch them together, and give the pinched portion a slight twist. Turn the pinched dough side down, and pat gently to form a round pattie shape. Take care to not work the dough too much.

[4] Line a baking sheet with parchment paper or a Silpat mat. Place the dough-patties at least 1 inch apart on the lined baking sheet. Cover with a towel, and set in a warm place to rise again for about an hour.

[5] OPTIONAL: Just before you put the dough-buns in the oven, brush the tops with an egg wash (1 egg beaten with 1 tablespoon of water or milk). Be gentle as you do this, taking care to not deflate the rolls in the process. If you want to make poppy or sesame seeds buns, sprinkle the seeds on top right after you brush them with the egg wash.

[6] Put the tray of rolls in the oven and bake at 375º for 15-20 minutes (depending on size) or until slightly browned on top. Remove from the oven and place on wire rack to cool.

You can make homemade hamburger buns with almost any bread recipe. Here’s one of my favorites – Cheese & Onion Buns!

How to Make Homemade Burger Buns, with recipes for "Cheese & Onion Buns" and "Cheesy Ranch Buns" | The Good Hearted Woman

5 from 6 votes

Cheese & Onion Burger Buns

These savory Cheese & Onion Buns are perfect for burgers, sandwiches, BBQ and just about anything else you can think of.

Prep Time30 mins

Cook Time20 mins

Rising Time2 hrs

Total Time2 hrs 50 mins

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Course: Bread

Cuisine: American

Keyword: barbecue, burger buns, hamburger buns, homemade buns, Homemade Burger Buns, sandwiches, summer

Servings: servings

Calories: 75kcal

Author: Renée ♥ The Good Hearted Woman

Ingredients

1 1/8 cups warm water 9oz | 255gm
4 ¼ cups bread or all-purpose flour 18oz | 510gm
1 tablespoon sugar
1 ½ teaspoons salt
2 tablespoons butter
1 ¼ cups grated cheddar cheese about 5oz | 142gm
1/3 cup minced red onion
2 teaspoons active dry yeast

Instructions

You can do this first step in a bread maker or by hand: either way works fine.
FOR BREAD MACHINE: Layer ingredients in the order shown into bread maker and set on Dough Setting.
FOR MANUAL PREP: Mix and knead the dough and do the prep by hand. You can find excellent general directions for making bread without a bread machine here.
After the dough has completed the Dough Cycle (or the first rise if you are kneading by hanturn it out onto a lightly floured board.
Using a pizza cutter or sharp knife, and divide the dough into equal square portions. If you are concerned about uniformity, use a kitchen scale.
For LARGE BUNS: Allow about 3oz / 85gm of dough for each roll.
For SLIDER BUNS: Allow about 1½oz / 42gm of dough for each roll. (I like to make a combination of sizes so that there is something for every appetite.)
Now you will have a counter full little square dough-patties, ready to set out for the second rise.
FOR SQUARE BUNS: Continue to the next step.
FOR ROUND BUNS: Gently pull the four corners of each square dough-pattie together and pinch them together, and give the pinched portion a slight twist. Turn the pinched dough side down, and pat gently to form a round pattie shape. Take care to not work the dough too much.
Line a baking sheet with parchment paper or a Silpat mat. Place the dough-patties at least 1 inch apart on the lined baking sheet. Cover with a towel, and set in a warm place to rise again for about an hour.
OPTIONAL: Just before you put the dough-buns in the oven in the oven, brush the tops with an egg wash made up of 1 egg beaten with 1 tablespoon of water or milk. Be gentle as you do this, taking care to not deflate the rolls in the process. If you want to make poppy or sesame seeds buns, sprinkle the seeds on top right after you brush them with the egg wash.
Put the rolls in the oven and bake at 375ºF / 190ºC for 15-20 minutes (depending on sizor until slightly browned on top.
Remove from the oven, place on wire rack to cool.

Nutrition

Calories: 75kcal

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

Now your buns are ready to slice and toast (if you’re into that kind of thing) and serve up with your favorite burger, fillings, and sandwich makings.

As with all fresh, preservative-free bread, it’s best to eat your homemade burger buns within a day or two. Buns can also be frozen for later.

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

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

A NOTE ABOUT MEASURING: Cooking often gives you a great deal of latitude about amounts and ingredients. Baking is more finicky, so please be sure to measure. (Apparently, I need to invest in some new measuring spoons. The third one from the left is older than I am!)

Rogue Creamery {+ 24 Delicious Blue Cheese Recipes}

November 10 By Renée ♥ 5 Comments

Rogue Creamery began producing blue cheese in 1954, and today, they continue to draw both inspiration and resources from Southern Oregon’s Rogue River Valley, offering award-winning varieties of outstanding handcrafted blue cheese, cheddar cheese, and TouVelle.

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For many years, I erroneously thought that blue cheese, Roquetfort, Gorgonzola and the like were distinctly different cheeses. And they are… but they aren’t. Like Swiss- and cheddar-style cheeses, there are a wide variety of blue cheeses, each with its own unique flavor and textures, but they can ofttimes be used interchangeably in recipes. So before we go any farther, let’s take a moment to discuss what blue cheese is.

Blue Cheese Basics

Blue cheese is most often made from cow, sheep, or goat milk.
Blue cheese is made by culturing milk with Penicillium, a type of mold.
Different blue cheeses are cultured in various ways, using unique strains of Penicullium, giving them their distinct flavor, texture, and aroma.
In the European Union, many blue cheeses (e.g., Roquefort, Gorgonzola and Stilton) are protected, and can bear their name only if they have been made in a particular region.

Some Popular Varieties of Blue Cheese

Cabrales – Traditionally made from mixing goat and sheep’s milk together, Cabrales has a strong, spicy flavor.
Danish Blue – This strong blue cheese is creamy, with a semi-soft texture.
Dorset Blue Vinney – This English blue cheese is made with unpasteurized, skimmed cow’s milk, and has a hard texture, a crusty outer layer, and a strong aroma and taste.
Gorgonzola – Made with either cow or goat’s milk (sometimes both), Gorgonzola is a firm, creamy cheese with a salty and often slightly sweet taste.
Roquefort – Famously green-veined, Roquefort has a tangy, salty flavor with sweet undertones.
Stilton – This semi-soft cheese is made from unpasteurized cow’s milk, and has a strong aroma and outstanding flavor.

A Trip Back in Time: Rogue Creamery {Est. 1933}

There’s something comforting and wonderful about the rustic feel of a real, honest-to-goodness (emphasis on the goodness!) cheese shop, and the Rogue Creamery is about as honest a cheese shop as they come. Founded in 1933 at the height of the depression, Rogue Creamery began producing blue cheese in 1954. Today, they continue to draw both inspiration and resources from Southern Oregon’s Rogue River Valley, and offer award-winning varieties of outstanding handcrafted blue cheese, cheddar cheese, and TouVelle.

Step inside to sample cheeses to your heart’s content. Hungry travelers can order one of their crazy-good panini-style grilled cheese sandwiches, prepared with more than a generous amount of cheese. A great place to pack a perfect picnic, Rogue Creamery also offers a carefully curated selection of deli items, crackers, fruit, beer, and wine, as well as local artisan jams, jellies and sauces. The staff at the shop is helpful and knowledgeable, and will be more than happy to help you with your selections.

PRO TIP: There are always samples available, but if something you want to try isn’t out, all you need to do it ask.

The poets have been mysteriously silent on the subject of cheese. {Gilbert K. Chesterton} Click To Tweet

Rogue Creamery Notes:

Smokey Blue: Referred to in-house as “Beginner Blue,” this smooth, smokey blue packs in all of the flavor (and then some) without the harsh, bitey quality of some blue cheeses. This classic Roquefort-style blue cheese is cold smoked sixteen hours with Oregon Hazelnut shells, resulting in a sweet, creamy, smoky flavor. It crumbles well, and is “easy to eat” as blue cheese goes, and pairs well with well-rounded “food” wines that are on the fruity side and lighter on tannins and acidity.
LaDiDa Lavender Cheddar: I know – it sounds weird, but Mr B and I both love this uniquely floral cheese. LaDiDa would be perfect on a dessert tray with chocolate or scones, and paired with a light dessert wine.
Caveman Blue: Full-bodied, buttery, and AMAZING! Rogue Creamery uses a unique aging environment to create this golden-hued blue that tastes of sweet, fresh buttermilk with hints of tropical fruit. Caveman’s earthy undertones pair well with a wide range of beverages, from bold reds to sweeter desert wines to full-flavored Stouts.
Blue Heaven (Powdered Cheese): Blue Heaven is a proprietary blend of Oregon Blue, Oregonzola, Crater Lake Blue and special reserve blue cheeses. Perfect for sprinkling on salads, breads, popcorn, nuts, and anything else you can think of.

PRO TIP: Not a fan of dry, tannin-rich red wines? Me either. But next time you have the chance, try some with a bite of blue cheese. You may be pleasantly surprised (as I was) to discover that the pairing opens up whole new venues to you. Tannins literally bind to the cheese’s protein and fat, measurably softening the astringent qualities of the tannins, and making the entire tasting experience smoother in the process.

BLUE CHEESE RECIPE ROUND-UP

Blue Cheese is an amazingly versatile cheese; equally perfect on a fruit and cheese plate or as a stand-out ingredient in your next meal. Here’s a little Blue Inspiration 😉 from some of my favorite bloggers.

** Recipes are pictured in order, clockwise from the top left corner of each image.

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

^{Disclosure: My first trip to the Southern Oregon Artisan Corridor was as part of the #TrailsToFeast Travel Oregon press trip.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!}

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Four Scenic Stops on the Applegate Valley Wine Trail

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McCully House Inn - Jacksonville, Oregon {Plus a Ghost Story!}

Relax, unwind, and take a trip back through Oregon history – at the McCully House in beautiful Jacksonville, Oregon. {Plus a Ghost Story!}

Pennington Farms Blackberry Buckle

Pennington Farms Blackberry Buckle – the recipe for which they have generously shared with us -is just one of the many delicious treats you can find at Pennington Gardens in Oregon’s Applegate Valley.

Rogue Creamery {+ 24 Delicious Blue Cheese Recipes}

This stop at the Southern Oregon Artisan Corridor is all about cheese... creamy, salty, savory, delicious, handcrafted, award-winning, internationally-acclaimed Rogue Creamery Blue Cheese.

At the Corner of Music & Chocolate {Lillie Belle Farms}

Lillie Belle Farms chocolates can be found at the unique crossroads of Music and Chocolate – and that is where the magic happens.

Picture Perfect Chicken Enchilada Pie {Recipe & Video}

January 22 By Renée ♥ 20 Comments

Chicken Enchilada Pie ~ all the best parts of enchilada casserole in a meal that’s pretty enough to serve to your mother-in-law.*

(Just don’t tell her how easy it is to make!)

I have to tell you that, besides fact that this is a wicked delicious recipe, the other thing that made me the so excited to share it was that it gave me the opportunity to make my first stop-motion foodie video!

The video below illustrates how to assemble the Chicken Enchilada Pie so much more effectively than a ton of text (although I did write it all up, because I know some folks like to print their recipes out). Anyway, when I finished putting together the video and watched it through for the first time, I felt like a kid who had just learned to ride a bike – a little wobbly, but still pretty proud of myself. It’s less than a minute long, so take a breather and enjoy!

The secret to making this dish taste fabulous really is in the sauce.

If at all possible, take the time to throw a batch of my Slow Cooker Enchilada Sauce together before you get started. (Yes, you can make it with canned sauce too, but then it will just be plain old run-of-the-mill yummy instead of Fabulously Delicious.)

Here are the nitty-gritty details:

NOTE: The assembly list looks long, but 20 minutes is a generous estimate of how long it will take to put together. (It takes me just over 10 minutes…unless I’m making a movie about it, of course. 🙂 )

Chicken Enchilada Pie

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

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Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 pound shredded chicken
8 ounces light sour cream
6 6- inch corn tortillas [large]
12 4- inch corn tortillas [small]
2 cups shredded cheese I use a mixture of cheddar and pepper jack
2 1/2 cups enchilada sauce
Oil for preparing pie dish Coconut oil works well.

Garnish

Sliced avocado
2 tablespoons lemon juice
1/4 cup water
Light sour Cream
2 tablespoons chopped cilanro
2 tablespoons chopped green onion

Instructions

Mix shredded chicken and light sour cream in a medium bowl until well combined. Set aside.
Prepare the tortillas: Cut 4 of the small tortillas in half, leaving the other 8 whole. Cut 3 of the large tortillas in half, leaving the other 3 whole.

Make the mini enchiladas for the top:

Wrap the 8 whole small tortillas in paper towels and microwave for about 30 seconds to softened.
Put about two tablespoons of the chicken and sour cream mixture in the middle of one small tortilla and fold in half. Repeat with the remaining whole small tortillas. Set aside.

To assemble:

Generously oil a large deep-dish pie dish. Preheat oven to 350° F.
Tortillas: Line the side of the dish with the small half-tortillas, with the flat side facing the bottom of the dish.
Line the bottom of the dish with 1 large whole and 2 large half tortillas.
Chicken: Spread one-half of the remaining chicken and sour cream over the tortillas in the bottom of the pan. (Don't worry if a little of the pan is peeking through.)
Cheese: Top with 1/3 of the shredded cheese.
Tortillas: Add another layer of 1 whole large and 2 large half tortillas.
Sauce: Spread 1 cup of enchilada sauce over the top of the tortillas.
Chicken: Spread the remaining chicken mixture over the top of the sauce. (It may mix a little - not to worry.)
Cheese: Top with 1/3 of the shredded cheese.
Tortillas: Add a final layer of tortillas, 1 whole large and 2 half large.
Sauce: Spread 1 cup of enchilada Sauce over the tortillas.
Mini Enchiladas: In a circle radiating from the center (like wheel spokes), place the prepared mini enchiladas.
Sauce: Top with 1/2 cup enchilada sauce and spread around so that all the mini enchiladas have a thin layer on them.
Cheese: Sprinkle the final 1/3 of the cheese over the top.
Bake in preheated oven for 30-40 minutes.
Remove from oven and allow to cool for about 15 minutes.

Garnish:

Pour 2 tablespoons lemon juice and 1/4 cup water in a small bowl.
Slice avocado and put the slices in the lemon water for a few seconds.
Place avocado slices around top of enchilada pie between the mini enchiladas, radiating from the center.
Pipe or spoon sour cream into the "seed hole" in each avocado slice, and into the center of the pie.
Sprinkle with chopped cilantro and green onions and serve.

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

*Just for the record, both my mothers-in-law – past and present – are awesome and love my cooking. (At least that’s what they tell me 😉 )

Note: The cast iron pie dish used here is one of my all-time favorite kitchen purchases. I bought it after I saw this recipe on my friends’ Tiffany and Andrews blog, Thyme of Taste. It took me exactly no time to get one for myself, and I’ve never been happier with a kitchen item. If you’re interested, you can order one here. {← This is an affiliate link. Don’t be scared – it won’t bite.}

*Just for the record, both my mothers-in-law – past and present – are awesome and love my cooking. (At least that’s what they tell me 😉 )

Easy Cheesy Zucchini & Tomato Casserole

October 5 By Renée ♥ 12 Comments

Enjoy the bounty of the season with this easy, family-pleasing 3-cheese Zucchini & Tomato Casserole.

This 3-Cheese Zucchini & Tomato Casserole is fast becoming a favorite on our weekday family menu. It’s one of those meals I fondly call the Easy-Uglies. You know – the meals you can throw together at the last minute with your eyes closed: chili mac, goulash, hash, casserole, frittata, and stir fry all come to mind. They aren’t always pretty, but they come through every time, and even though you don’t usually serve them to company, you probably should because they are some of the best stuff that comes out of your kitchen.

If your garden is anything like mine, it’s been going crazy these last few weeks as the summer growing season comes to an end. Just today, I counted ten new blossoms on my (single giant) zucchini plant and at least a couple hundred cherry tomatoes on the vine, not to mention the thirty-something larger-variety green tomatoes waiting to be stored for winter or fried up fresh. I’ve been struggling to keep up, and in the process, and a few weeks ago, I managed to throw together what turned out to be a delicious 3-Cheese Zucchini and Tomato Casserole. A cross between a crustless quiche and a hearty frittata, this goes together in just 15 minutes and makes a truly savory and satisfying weeknight meal, and a real contender for my Easy-Ugly Top 10.

Easy Cheesy Zucchini & Tomato Casserole

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

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Course: Main Dish

Cuisine: Seasonal

Keyword: zucchini casserole

Servings: servings

Calories: 250kcal

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

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1 large onion chopped
2 large cloves garlic minced
2 tablespoons butter
1 lb. zuchinni chopped or sliced
1/2 lb. tomatoes cherry or chopped
4 eggs beaten
2 oz. marcarpone or cream cheese room temperature
1 cup crumbled feta
1/4 grated Parmesan
1/2 teaspoon garlic salt
Pepper to taste

Instructions

Preheat oven to 375° F. Spray a 2-quart casserole dish with non-stick cooking spray.
In a medium skillet over medium-low heat, caramelize onions & garlic.
Using a whisk, beat marscarpone (or cream cheese) into eggs. (It's fine if there are small lumps.)
Stir feta, Parmesan, and garlic salt into egg mixture.
Fold in zucchini, tomatoes, and caramelized onions and garlic.
Pour into prepared casserole dish and bake at 375 for 45 minutes.
Remove from oven and let stand for 10 minutes before serving.

Nutrition

Calories: 250kcal

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

Everyone has a few Easy-Ugly meals. What’s at the top of your list?

Remember to Pin this recipe for later!

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

April 22 By Renée ♥ 8 Comments

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

Egg and Cheese Rolls are probably one of the weirdest meals we make at our house. (To clarify, I don’t mean that they are weird in the “exploring unique flavor profiles” or “discovering world cuisine” sort of way: in the “weird” way.)

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

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

They are super easy to make.
The ingredient list is short and inexpensive.
They can be prepared ahead of time.
They make great leftovers.
BONUS: They are a perfect way of using up all your post-Easter hard-boiled eggs!

However, the most compelling reason to try them is this: Everyone seems to love them.

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

Egg & Cheese Rolls

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

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Course: Main Course

Servings:

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 dozen eggs hardboiled & chopped
1 lb Velveeta Light
8 oz tomato sauce
4 cloves garlic minced
1/2 can chopped olives
18 hard rolls

Instructions

Melt cheese over low heat. Add tomato sauce and stir to blend. Add garlic, olives and eggs.
Hollow out rolls and fill with egg mixture.
Replace top, wrap in aluminum foil. Rolls can be wrapped individually, or in small groups of 3-4 rolls. Either way works - it just depends on how you plan to serve them.
Bake at 350* for 20 minutes. Allow to cool for about 5 minutes before unwrapping.

Notes

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

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The only hurdle you really need to get over (maybe it’s just me) is buying the Velveeta. If you can’t bring yourself to do it, give this Homemade Velveeta a try.

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What’s the weirdest meal that your family loves?

Irish Apple Pie Twice-Grilled Cheese Sandwich {Prize-Winning Recipe!}

April 14 By Renée ♥ 24 Comments

Melted Dubliner cheese, tart apples, sweet apple butter, and cinnamon bread combine to make this amazing, award winning “Irish Apple Pie Twice-Grilled Cheese.”

Me & Mr. B in Franz Grilled Cheese Contest | The Good Hearted Woman

Thanks to Aaron Cohen of Selfless Enterprise for sharing this great picture with us!

Ahem…You may now refer to Mr. B and me as Portland’s reigning King & Queen of Grilled Cheese [2015]. In fact, we would be absolutely tickled if you did!

When we were growing up in east Portland, there were three memorable school field trips that every kid in town took – Alpenrose Dairy, the Zoo, and Franz Bakery. The first two required a long bus ride across the river to the west side, but Franz Bakery was just a few miles down Sandy Boulevard from where I lived.

The rich, mesmerizing scent of fresh Franz bread right out of the oven was as familiar to me as my mother’s peanut butter cookies. I remember going to the Bakery in first grade like it was yesterday: at the end of the tour, you got an official Bakery hat (very stylish!), and a lovely, warm, child-size loaf of bread that smelled like all was good with the world.

When I decided to enter Franz’ first ever Grilled Cheese Contest a couple of weeks ago, I did it on a whim. I had no idea that it would culminate in making over a hundred sandwiches for an amazingly patient, nearly endless line of Portlanders drawn by early spring sunshine and the promise of a free lunch.

Mr. B jumped on board the second I asked him to be my “sous-chef.” He couldn’t have been more enthusiastic or helpful, and the day would have been a complete bust without him. He chopped cheese, assembled sandwiches, and kept the flow going – even when we had ten sandwiches down, another ten stacked and ready to grill, and ten ready to plate.

Our youngest, Em, came with us for moral support, and ended up being our primary gofer, photographer and inspiration. She’s pretty awesome.

When Missy Maki was getting ready to announce the winner, I put my game-face on and got totally prepared to graciously congratulate the winner, so when she called my name, it literally took me a couple of beats to realize that she meant me!

Franz awarded all the finalists with a generous swag bag full of delicious goodies, including a variety of fresh breads, bagels, and their recently repackaged frosted animal cookies. As winner, I also received a beautiful All-Clad barbecue set and a year’s worth of Franz products. And a ribbon. (Which is so cool, I cannot even tell you.)

Franz Grilled Cheese Contest | The Good Hearted Woman

The field of competition included [from far right] Portland bloggers Lindsay Strannigan of Rosemarried, Rebekah Hubbard of PDX Food Love and (soon to be blogger!) Christina Johnson.

So here’s (what I hope) you’ve been waiting for – our winning recipe:

For the contest, we were limited to five ingredients, and ours came in at one under (unless you count the butter to grill it with). Each item was carefully chosen to complement the whole: Aged Irish Dubliner Cheese for its marriage of sweet undertones, slight nuttiness and just a bit of a bite; apple butter for that spiced apple-pie sweetness; Granny Smith’s for crunch and tartness; and Franz Bainbridge Island Cinnamon Swirl Bread, acting as the “crust” in this apple pie, to bring it all together. The Dubliner also works very well when making cheese crisps, which are one of my favorite parts of this sandwich.

Irish Apple Pie Twice-Grilled Cheese - The winning sandwich in Franz Grilled Cheese Contest | The Good Hearted Woman

5 from 1 vote

Irish Apple Pie Twice-Grilled Cheese Sandwich

1st Place Winner! Franz Bakery 2015 Grilled Cheese Contest, Portland, Oregon

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

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Course: Sandwich

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

For each sandwich, you will need

2 slices Franz Bainbridge Island Cinnamon Swirl Bread
2 thin slices. Kerrygold Dubliner Aged Cheese
1/8 cup grated or finely chopped Kerrygold Dubliner Aged Cheese
1 Tbls Apple butter homemade or Smuckers
3-4 thin slices Granny Smith Apple
Butter for grilling sandwich

Instructions

Layer sandwich in this order:

Slice of Bread
Slice of cheese
Apple-butter
Apple slices
Slice of cheese
Slice of bread

Grill Sandwich slowly!

In a non-stick pan over medium low heat (or an electric grill heated to about 310 degrees), spread butter on surface of the grill. (I do this by just holding the stick of butter and rubbing it over the hot surface.)
Put prepared sandwiches onto grill. Dubliner cheese has a higher melt-point than many cheeses, so it is very important that you allow your sandwich to grill slowly. Flip over when golden: about 4-5 minutes. Grill equally on the other side.

Make the cheese crisp:

Sprinkle grated cheese on non-stick surface and allow to cook until golden onthe bottom. Using a spatula, carefully peel the crisp cheese off the grilling surface and allow to cool. You can shape it if you want before it cools, but if you do so, be extremely careful as the cheese will be very hot! You can make small cheese crisps to use as garnish, or a large one to serve over the entire sandwich.

Notes

The key to any good grilled cheese sandwich is patience. Don't rush the process, or you will just have a handful of toasted bread with cheese slices inside.

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

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

The little cook in my head is already thinking up new creations for next year’s sandwich. I’d love to hear your ideas: what’s your favorite grilled cheese sandwich combo?

Roasted Butternut with Bacon, Leeks & Goat Cheese {Recipe}

February 25 By Renée ♥ 8 Comments

Oh, you are going to thank me for this one! On our Valentine’s weekend, Mr. B and I took a hike in the Gorge and then popped into Solstice down by the Hood River waterfront, where we had what may very well be the best wood-fired pizza either one of us has ever had.

Ever.

Anyway, maybe it was the sunshine, or maybe the hiker’s high (which I doubt, mostly because we went on the easiest hike ever), but whatever it was, we were absolutely swept away by their BLBB [butternut, leek, bacon & blue cheese] pizza. (In fact, it was so amazing that I forgot to take a picture of it until it was too late.) I just wanted to wrap myself up in a piece of that pie and never come out.

In an effort to capture all that savory, slightly sweet goodness and keep that memory alive, I decided to create a roasted squash dish using the same palette of flavors, but with a little more flexibility in the delivery system.

Needless to say, if there are any leftovers, you’re set for another meal. Just throw some in an omelet, or over rice, or into pasta, or under a poached egg – or even make a pizza with it! Any way you serve this, it is going to be delicious!

Roasted Butternut with Bacon, Leeks & Goat Cheese

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

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Course: Main Dish, Side Dish

Servings: -6 servings

Author: Renée ♥ The Good Hearted Woman

Ingredients

1 medium butternut squash peeled, seeded and cut into 3/4 inch cubes
2 large leeks washed, trimmed, and cut into 3/4 inch pieces
3 stripes thick-cut bacon cut into 1/2" pieces
1 tablespoon coconut oil or butter
1 tablespoon honey
1/2 to 1 teaspoon Sriracha optional
1 1/2 ounces goat cheese crumbled (feta or bleu will work too!)
Salt and Pepper

Instructions

Preheat the oven to 400°.
Line a large rimmed baking sheet with parchment paper or a silicone mat..
In a large cast iron skillet, cook bacon pieces over medium heat until crispy.
Remove bacon and reserve 1 tablespoon of bacon drippings. Set bacon aside.
Add coconut oil (or butter), honey and sriracha to reserved drippings in pan and stir to combine.
Add butternut squash to pan and toss to coat. (I like to brown it a little before going on, but this isn't necessary.)
Add leeks and toss again. (I like to save a little piece of leek and cut it into slivers for garnish.) Salt and pepper thoroughly. Remove from heat.
Pour the veggies out into a single layer onto the prepared baking sheet.
Roast in preheated oven until vegetables are tender and edges of butternut start to darken, about 20 to 25 minutes. Stir halfway through.
Remove into serving dish and sprinkle with cooked bacon and goat cheese.
Garnish with reserve leek slivers.

Optional Prep for Mixed tables:

In a small skillet, cook bacon over medium heat until crispy. Drain and set aside.
Use a little additional butter or refined coconut oil in place of bacon grease for rest of prep.
Split dish for veggies before adding bacon.

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

Bird in a {Grilled Cheese} Nest

January 9 By Renée ♥ 16 Comments

Portlandia’s answer to “Toad in a Hole“

This recipe falls into the “Why didn’t I think of that!?!?” category. By conservative estimates, I’ve probably made at least 5000 grilled cheese sandwiches in my twenty-something years as a mom, and at least a quarter that many Toad’s in a Hole.* So imagine the forehead slap involved when I stumbled over this brilliant mash-up while reviewing The Portlandia Cookbook {Cook Like a Local}.

Like any real Portlandian, I had change up the original recipe and put my own spin on it. (Mostly I just simplified it.) In the process, I omitted the need for (among other things) a broiler, mayonnaise (blech) and “truffle salt.”

Bird in a {Grilled Cheese} Nest

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Ingredients

4 slices sandwich bread
2 tablespoons softened butter
2 ounces thinly sliced cheese Suggestions: Tillamook Medium Cheddar, Gouda, Jarlsberg
2 large eggs

Instructions

(This first part is just like making a standard grilled cheese sandwich.) Layer sliced cheese between two pieces of bread. Generously butter the outside of each piece of bread. In a medium non-stick skillet over medium-low heat, grill sandwiches on one side until golden brown.
Remove the half-cook sandwiches onto a plate or cutting board. Using a round biscuit-cutter or the rim of a drinking glass, cut a hole out of the middle of the sandwich.
Flip everything over and put it back into the pan, including the sandwich middles.
Crack an egg into each sandwich hole. Continue to grill until sandwiches are golden brown and eggs are done to your liking.

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

PROFESSIONAL TIP: Do not, under any circumstances, try to clean your kitchen, do the dishes, cycle the laundry and check your Instagram while the sandwiches are grilling.

*While in some far-off places, a Toad-in-a-Hole may involve sausages and such, here in Oregon the term most often refers to an egg fried inside a piece of toast that has had a hole cut out the middle of it.

Raspberry-Almond Baked Brie {in Puff Pastry}

December 8 By Renée ♥ 8 Comments

This classic, four-ingredient Raspberry-Almond Baked Brie in Puff Pastry is always a crowd-pleaser at any holiday gathering!

My niece and I share a love of Celtic history, warm hugs, musty bookstores, and baked brie; of the latter, this Raspberry-Almond Baked Brie is one of our favorites.

This no-stress, easy-to-make appetizer is a total crowd-pleaser at any celebration. It holds up well if it needs to be transported, and brings just the right amount of “fancy” to practically any occasion.

This recipe lends itself to countless variations. You can swap out the raspberry jam for something seasonal. Or how about orange marmalade, or apricot, or Marion Berry? Or leave out the almond paste and use cranberry sauce to create a new holiday tradition.

We like to serve this with apple slices and hearty, whole grain crackers.

Raspberry-Almond Baked Brie

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Ingredients

1 wheel of brie
1 sheet of puff pastry I use Pepperidge Farm
3 - 4 ounces of almond paste See Note
1/4 - 1/3 cup raspberry jam
1 egg white gently whisked

Instructions

Preheat oven to 350°.
Defrost puff pastry according to direction. Lay one sheet evenly in the bottom of a glass pie plate.
Slice the brie wheel horizontally as shown. Separate the layers.
Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick.
Use the brie container to cut a round of almond paste. (Or just use the brie as a guide and cut around it with a knife.)
Layer the almond paste circle in between the two brie circles.
Spread the raspberry jam evenly on top.
Using a pastry brush, apply a thin layer of egg white wash to the inside edges of the puff pastry. This will help to seal it together when you gather the edges.
Gather the puff pastry together at the top of the brie wheel and twist gently to seal.
Carefully slice off the big knot of pastry on the top. Use the extra pastry to create decorative shapes for the top if you wish.
Apply an egg white wash to the entire pastry.
Bake in preheated oven for 40-50 minutes, or until pastry is golden brown.
Allow to cool for 5-10 minutes before serving.
Serve with crackers or sliced apples.

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

NOTE: You can find almond paste in the baking section of your grocery store, usually near the canned pie fillings. You can also make it from scratch, but I’ll save that for another time. 🙂

Spaghetti Squash with Garlic & Almonds combines Jarlsberg, almonds, and garlic for a delicate crunch and rich, nutty depth in this light and easy spaghetti squash recipe.

Spaghetti Squash with Garlic & Almonds

Equipment

Ingredients

Instructions

Roast Spaghetti Squash

Spaghetti Squash with Garlic & Almonds

Nutrition

How to Roast a Spaghetti Squash

Equipment

Ingredients

Instructions

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Making beautiful homemade burger buns is just about as simple as it gets. Simply mix up your favorite bread dough recipe (or use mine), form buns, and bake! ⠀

Let me break it down for you.

HOW TO MAKE HOMEMADE HAMBURGER BUNS

Cheese & Onion Burger Buns

Ingredients

Instructions

Nutrition

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Rogue Creamery began producing blue cheese in 1954, and today, they continue to draw both inspiration and resources from Southern Oregon’s Rogue River Valley, offering award-winning varieties of outstanding handcrafted blue cheese, cheddar cheese, and TouVelle.

Blue Cheese Basics

A Trip Back in Time: Rogue Creamery {Est. 1933}

Rogue Creamery Notes:

BLUE CHEESE RECIPE ROUND-UP

Main Dishes

Salads

Sides

Baked Goods

Appetizers & Small Bites

Dressings, Sauces, Spreads & Dips

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One Day in Ashland, Oregon

Four Scenic Stops on the Applegate Valley Wine Trail

One Fine Day in Jacksonville {Oregon}

McCully House Inn - Jacksonville, Oregon {Plus a Ghost Story!}

Pennington Farms Blackberry Buckle

Rogue Creamery {+ 24 Delicious Blue Cheese Recipes}

At the Corner of Music & Chocolate {Lillie Belle Farms}

Chicken Enchilada Pie ~ all the best parts of enchilada casserole in a meal that’s pretty enough to serve to your mother-in-law.*

The secret to making this dish taste fabulous really is in the sauce.

Chicken Enchilada Pie

Ingredients

Garnish

Instructions

Make the mini enchiladas for the top:

To assemble:

Garnish:

Enjoy the bounty of the season with this easy, family-pleasing 3-cheese Zucchini & Tomato Casserole.

Easy Cheesy Zucchini & Tomato Casserole

Ingredients

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Instructions

Nutrition

Remember to Pin this recipe for later!

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

Egg & Cheese Rolls

Ingredients

Instructions

Notes

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What’s the weirdest meal that your family loves?

Melted Dubliner cheese, tart apples, sweet apple butter, and cinnamon bread combine to make this amazing, award winning “Irish Apple Pie Twice-Grilled Cheese.”

Irish Apple Pie Twice-Grilled Cheese Sandwich

Ingredients

For each sandwich, you will need

Instructions

Layer sandwich in this order:

Grill Sandwich slowly!

Make the cheese crisp:

Notes

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

The little cook in my head is already thinking up new creations for next year’s sandwich. I’d love to hear your ideas: what’s your favorite grilled cheese sandwich combo?

Roasted Butternut with Bacon, Leeks & Goat Cheese

Ingredients

Instructions

Optional Prep for Mixed tables:

Portlandia’s answer to “Toad in a Hole“

Bird in a {Grilled Cheese} Nest

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!