Comfort Food Archives | The Good Hearted Woman

Course: Dessert

Cuisine: American, Comfort Food, Seasonal

Keyword: blueberries, pie

Servings: servings

Calories: 405kcal

Author: Renée | The Good Hearted Woman

Equipment

9½-inch Pie Dish [1 deep dish or 2 standard]

Ingredients

42 ounces fresh blueberries room temperature (Defrost to room temp if using frozen berries)
4 tablespoons instant tapioca
2/3 cup white sugar See Notes below.
1 tablespoon all-purpose flour
1½ teaspoons fresh lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon butter cut into small pieces
1 batch Sweet Pie Dough per pie (or your favorite double-crust pie dough)

Instructions

Preheat oven to 400°F [200°C].
Pour fresh berries into your pie dish to measure out proper amount.
PRO TIP: Chill pie plate in refrigerator for 30 minutes before beginning.
Gather and prep all ingredients.
Rinse blueberries in colander. This step is NOT OPTIONAL.
In a large bowl, combine berries, tapioca, sugar, flour, zest, cinnamon and nutmeg.
Gently toss to mix. Sprinkle with lemon juice, toss one more time, and allow to sit for 15 minutes.
While the pie filling is setting out, take the pie plate and one half of your pie dough out of the refrigerator.
Roll out bottom crust and line pie dish. (Continue to chill other half of crust.)
Put rolled bottom crust in freezer for 5 minutes before proceeding.
Fill chilled pie crust with prepared filling.
Sprinkle lemon juice over top of pie. Dot with butter pieces.
Remove dough for top crust from refrigerator. Roll out on lightly floured board. Add top crust to pie as desired. You can simply top it with a solid crust, or make it as fancy as you like.
If you use a solid top crust, be sure to cut a few vents.
If you pie dough seems saggy or too warm when you get done adding the top crust, put the whole thing back in the freezer for 5 minutes.
Baking times will vary somewhat, depending upon your pie dish, oven, and depth of filling. Keep an eye on your pie after the first 30 minutes of baking to avoid burning.
• 9½" Deep Dish Pie: Bake at 400° [200°C] for 45-55 minutes, or until lightly browned.
• Standard 9" Pie: Bake at 400° [200°C] for 40-50 minutes, or until lightly browned.
After the first 30 minutes of baking, gently lay a sheet of plain, flat aluminum foil over the top of the entire pie to avoid over-browning the top. Do not press down or otherwise form the foil: just lay it gently, like a feather.
Pie is done when crust is light golden brown and filling is bubbly.
Allow pie to cool completely before serving.

Notes

You can adjust the amount of sugar based on the tartness of your berries and your personal tastes. Add up to an additional 1/3 cup sugar if your berries are very tart, or if you prefer your pies very sweet.

Nutrition

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

The pastry roses on this pie are ridiculously easy to make, and will immediately up your pie-making game!

Why does this blueberry pie recipe include both flour and tapioca as thickeners?

Thickening the natural fruit juices from any berry is tricky, especially when the filling is cooked in the pie. (As opposed to pre-cooking the filling.) Blueberries are particularly pesky, natural pectin-wise, and it seems that some varieties gel better than others.

You want your pie-fruit to be thick enough to sit on a fork, but you don’t want a gummy, gelatinous mess that feels weird on your tongue and totally overwhelms the fresh, natural flavors of the berries. You also need that crust to bake up nice and flaky. It’s a balancing act.

That said, I am not a fan of cornstarch for thickening pies, and I avoid it whenever possible. Sure, thickening with cornstarch is easy, but it often results in what I can only describe as a gloppy, bouncy filling.

For this pie, I use my pie thickener of choice – instant tapioca, plus just a little flour and butter to seal the deal. This combination gives me the most consistent results with my blueberry pie filling, yielding a thick, juicy filling that highlights (instead of hides) all those delicious fresh berry flavors.

Blueberry pies, in particular, thicken a lot when they cool. Don’t be concerned if your filling seems thin when you first take it out of the oven. For best results, allow pies to set up completely before cutting in.

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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!

Sweet & Easy Homemade Pie Crust

July 28 By Renée 10 Comments

Homemade pie crust is easy if you know a few simple secrets! This easy pie crust recipe is slightly sweet, and makes enough for one standard double-crust pie, two standard single-crust pies, or ten 6-inch hand-pies.

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

My mother made the best pies: berry pies of all kinds, pumpkin pies, and of course, her famous cherry-rhubarb pie. The secret, she always said, was in the crust.

It was magic, watching Mama make a pie crust, like a dancer on a stage. I can still see her – bending over our shiny yellow Formica kitchen table, dusting the surface with a sweep of her hand and flouring her rolling pin in one graceful motion. Then leaning forward, she would roll out the dough in smooth, perfect strokes.

Mama’s crust was always even and flawless. Once rolled, she turned the pie plate upside-down on the dough and cut a clean circle with her paring knife exactly two inches away from the edge, all the way around. Then, lifting the edge of the pastry circle, she would roll the dough up onto the pin and then gently roll it out again over the righted pie plate, forming it to the dish’s curves; her delicate hands deftly fluting the edges with perfectly practiced pinches.

Look for these recipes, coming soon to GHW: Classic Blueberry Pie, Blueberry Hand-Pies (with precooked pie filling), and Easy Pie Dough Roses.

Three Secrets to a Perfect Pie Crust

Mom taught me three simple rules for making pie crust.

Keep everything COLD. – Refrigerate or freeze everything you are using to make your pastry dough, including your mixing bowl! The colder you can keep things, the more successful your crust will be. If your dough starts feeling melty or too soft to work with, immediately put everything back in the fridge or freezer for a few minutes. You will never ruin your crust by taking some extra chill time.
Incorporate fats by hand. – This allows you to keep the bits of shortening and butter bigger, up to the size of a cooked butter bean. One of the leading causes of tough crust is that bits of fat in it are too small. (This is why I avoid using a food processor for making pastry crust.) I do, however, always grate my butter. (I usually chill it in the freezer for about an hour first.) I find that this allows me to distribute it quicker, therein keeping everything colder.
Do not overmix. – The more you mix the dough, the more gluten strands are formed. Gluten formation in pastry dough results a tough, chewy crust, and is to be avoided whenever possible. DO NOT, under any circumstances, knead your pastry dough.

There are plenty more tips and tricks out there to help you achieve that perfect pie crust, but in my experience, the three guidelines above are the ones that make or break your pastry crust.

This tender, flaky, slightly sweet crust recipe is perfect making pastries like our Classic Fresh Blueberry Pie (pictured below), and holiday favorite Triple-Ginger Pumpkin Pie.

The pastry roses on this pie are ridiculously easy to make, and will immediately up your pie-making game!

How long should I bake pastry dough?

Standard Pastry Baking Times

These are general guidelines only. Please consult the recipe for which you employ the pie dough for specific baking times and temperatures.

Single Crust Pie [Filled] • 400 – 425°F [205-218 °C] • 30-40 minutes
Pie Shell Only [Unfilled] • 400°F [232°C] • 15-17 minutes (blind bake) | 28-30 minutes (fully baked)
Double-Crust [Uncooked Filling] • 400 – 425°F [205-218°C] • 45-55 minutes
Double-Crust [Cooked Filling] • 425 – 450°F [205-232°C] • 30-45 minutes
Turnovers & Hand-Pies [Cooked Filling] • 425 – 450°F [205-232 °C] • 20-22 minutes

5 from 6 votes

Sweet & Easy Homemade Pie Crust

Homemade pie crust is easy if you know a few simple secrets! This easy pie crust recipe is slightly sweet, and makes enough for one standard double-crust pie, two standard single-crust pies, or ten 6-inch hand-pies.

Prep Time15 mins

Chilling Time1 hr

Total Time1 hr 15 mins

Course: Basic, Dessert

Cuisine: American, Comfort Food

Keyword: baking, pastry

Servings: standard double-crust pie

Calories: 3363kcal

Author: Renée | The Good Hearted Woman

Ingredients

1/2 cup shortening chilled for one hour
1/2 cup butter chilled & coarsely grated
3 cups all-purpose flour
3 Tablespoons white sugar
¼ cup ice water
¼ cup vodka* [Optional: If omitted, use an additional ¼ cup ice water.]
½ teaspoon table salt

Instructions

In a medium bowl, whisk flour, sugar, and salt together with a fork.
Using a pastry cutter, fork, or your fingers (my personal choice) work the cold shortening into the flour mixture until the texture resembles that of strudel crumble.
Add grated or cut ice-cold butter to flour mixture.
Work butter in using a pastry cutter, fork, or your fingers. It's OK to leave large pieces of butter (balls up to the size of a lima bean): this is what makes your pie crust flakey!
[Optional] Cool flour mixture in freezer 5 minutes before proceeding.
[Optional] If you are using vodka, mix ice water and vodka together.
Sprinkle ½ cup ice cold liquid (ice water, or ice water+vodka) over the top of the flour mixture and stir with a wooden spoon until a ball begins to form.
IMPORTANT: Do not pour liquid onto flour mixture: sprinkle it.
Turn dough out onto counter.
Press together into a large ball or disk.
Divide dough in half. (This will make it easier to work with later.)
Press each half into a disk. (Do not overwork the dough. Just press it together.)
Wrap each disk tightly in plastic wrap. Refrigerate prepared dough for at least one hour, and up to two days.
Roll out and bake according to directions for whatever you are making.
TIP: I like to roll pastry dough out between sheets of parchment. It allows me to flip the dough easily, and place it without concerns over tearing.

Notes

Standard Pastry Baking Times

Single Crust Pie [Filled] • 400 - 425 °F [205-218 °C] • 30-40 minutes
Pie Shell Only [Unfilled] • 450 °F [232 °C] • 12-12 minutes
Double-Crust [Uncooked Filling] • 400 - 425 °F [205-218 °C] • 45-55 minutes
Double-Crust [Cooked Filling] • 425 - 450 °F [205-232 °C] • 30-45 minutes
Turnovers & Hand-Pies [Cooked Filling] • 425 - 450 °F [205-232 °C] • 20-22 minutes

Nutrition

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

Looking for a savory pie crust recipe? Try our delicious Herbed Pie Crust – perfect for pot pies and other savory baked treats!

Does your recipe call for pre-baking or blind baking the crust? Here are some great tips for successful blind baking!

Does vodka in pie crust really make a difference?

I first read about using vodka in a pie crust recipe in a long-forgotten issue of Cook’s Illustrated. The science behind it is that the alcohol in the vodka adds moisture to the dough without encouraging gluten formation, since gluten doesn’t form in alcohol. Also, the vodka evaporates more efficiently than water during the baking process, removing more moisture and resulting in a flakier and crispier crust.

I wanted to know if the theory plays out in real life, so I did a side by side comparison to see if there was any noticeable difference between crust made with vodka and crust made with plain ice water.

The hand-pie below on the left has vodka in the dough; the dough on the right was made with ice-water only. They were baked at the same time on the same baking tray.

I expected there to be a more noticeable distinction, but there really wasn’t any significant differences in taste or texture between the two pastries once they were baked. (You cannot taste any alcohol, of course, because it has all cooks out.)

There were, however, a few differences in the dough before baking. The vodka dough was a bit softer than the all ice-water dough, and while it did require slightly longer chilling time, it was also more supple and easier to roll out.

Final Thoughts: The vodka in this recipe is optional, and using the all ice water method will still result in a delicious, flaky crust as long as you keep everything ice-cold. However, if you have the vodka and want to give it a try, I encourage you to do so; you may find that this is just the trick to raise your pastry making to the next level.

Can I freeze this pie dough?

Absolutely! Pie dough keeps very well in the freezer. Wrap it tightly in freezer-weight plastic wrap and seal it in a freezer bag. (Or do what I do and suck-n-seal it with a FoodSaver.) Tightly-wrapped dough should keep up to six months in the freezer.

For even easier use later, roll the dough out ahead of time and freeze pie crusts in the pan.

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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!

Cranberry Crumb Sourdough Coffee Cake

April 30 By Renée 3 Comments

In this moist, buttery Cranberry Crumb Sourdough Coffee Cake, fresh cranberries provide a tart contrast to the sweet vanilla pound cake and double layer of rich, walnut-crumb topping. Perfect for a relaxing weekend morning or afternoon snack.

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

If you’ve not yet jumped on the Sourdough Train, this Cranberry Crumb Sourdough Coffee Cake might just be the thing that punches your ticket!

My mom use to mix up a coffee cake on Sunday mornings once or twice a month. It took nearly an hour to bake, and in that time, our house would fill with the scents of roasting walnuts, caramelizing brown sugar, and warm vanilla cake.

There were only two things wrong with Mama’s coffee cake: it took way too long to bake, and there was never enough of that sweet, nutty, crumb topping!

I can’t change the baking time problem – it’s still going to take almost an hour to bake. But I’ve definitely resolved the crumb dilemma! This recipe makes double the amount of crumb traditionally used. (If you prefer your coffee cake with less crumb topping, it’s an easy fix: just make less of the topping.)

This sourdough coffee cake is an excellent way to use up extra sourdough starter, too! It’s easy to make, tastes amazing, and is perfect for any occasion when you want a little something sweet.

You can use a hand mixer if you want, but I prefer mixing this cake entirely by hand. Either way, it will take you about 15 minutes to get it in the oven.

No cranberries? No problem! You can use any berry you want (blueberries work especially well!) or leave the berries out altogether. Any way you make it, it’s going to be delicious!

5 from 2 votes

Cranberry Crumb Sourdough Coffee Cake

In this moist, buttery Cranberry Crumb Sourdough Coffee Cake, fresh cranberries provide a tart contrast to the sweet vanilla pound cake and double-layer of rich, walnut-crumb topping.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: cake, cranberries, sourdough

Servings: servings

Calories: 339kcal

Author: Renée | The Good Hearted Woman

Equipment

9" Square Baking Pan
Wooden Spoon or Hand Mixer
Mixing Bowls

Ingredients

Crumble Topping

2 cups finely chopped walnuts or pecans, or filberts, or almonds
2/3 cup light brown sugar firmly packed
2 tablespoons all-purpose flour
1½ teaspoons ground cinnamon
¼ teaspoons salt
1 teaspoon vanilla
3 tablespoons butter melted

Cake Batter

1/2 cup butter room temperature
1 cup sugar
2 cups all-purpose flour
2 large eggs
1 teaspoon vanilla
1 cup sourdough starter UNFED
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup milk room temperature
Zest of 1 orange
1 cup fresh or frozen cranberries room temperature

Hearty, comforting, easy, economical, and even pantry-friendly! Oh, and it's De-licious, too! There's a lot to love about this Slow Cooker Navy Bean & Ham Soup!

Instructions

Preheat oven to 350°F | 176°C.
Grease a 9" square pan, or spray with cooking spray.

Crumb Topping

Chop walnuts.
I usually chop nuts for recipes by hand, but for this recipe, you want them a little finer. I use a small food processor for this step, processing the nuts a handful at a time, pulsing quickly a few times with each batch. You want most of the walnuts to be finely chopped, but you don't want to make nut butter. It's good to have a few bigger pieces here and there. It gives the Crumb Topping a more interesting texture, too.
Whisk together nuts, brown sugar, 2 tablespoons of flour, cinnamon, and salt in a medium bowl.
Add vanilla and melted butter and mix until thoroughly combined. Set aside.

Cake Batter

In a large mixing bowl, use a wooden spoon to break down butter.
It is critical that the butter be at least 65°F [18.3°C] or it will be too hard to mix the cake. Optimally, butter should be about 70°-72°F.
In a large mixing bowl, use a spatula to combine sugar and butter. It doesn't need to be pretty; just mix it in thoroughly.
Add eggs to butter and sugar mixture one at a time, stirring thoroughly to combine after each addition.
Stir in vanilla and sourdough starter. Set aside.
In a medium bowl, whisk or sift together 2 cups of flour, baking powder, baking soda, and salt.
Add dry ingredients to Starter mixture and stir to combine. Add milk and mix until smooth.
Stir in orange zest and cranberries.
[A] Spread one-half cake batter in the bottom of a prepared pan.
[B] Sprinkle one-half crumble mixture over the top. Press the crumble down very lightly with your hands.
[C] CAREFULLY distribute the rest of the batter on top of the first crumb layer. The idea is to mix in as little of the crumb mixture into the cake batter as possible.
I do this by dropping dollops of batter over the top of the crumb layer, and then carefully spreading it to the edges using a frosting spatula or the back of a spoon.
[D] Sprinkle the second half of the crumble mixture over the top. Press the crumble down very lightly with your hands.
Bake in preheated oven for 35 minutes. Open the oven door and gently cover the cake top with a piece of foil. Basically, just lay the foil over the top.
This will keep the topping from over browning during the final minutes of baking.
Close the oven and continue baking for an additional 10-20 minutes (for a total of 45-55 minutes cooking time), or until a skewer comes out clean.
Remove from oven and cool on rack.

Notes

This coffee cake can be stored at room temperature for several days. It also freezes well.

Nutrition

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

Making this Coffee Coffee Cake Recipe: A Closer Look

I usually chop nuts for recipes by hand, but for this recipe, you want them a little finer. I use a small food processor for this step, processing the nuts a handful at a time, pulsing quickly a few times with each batch. You want most of the walnuts to be finely chopped, but you don’t want to make nut butter, and it’s good to have a few bigger pieces here and there. It gives the Crumb Topping a more interesting texture, too.

Assembling the coffee cake is easy, but Step C does takes just a bit of patience.

[A] Spread one-half cake batter in the bottom of a prepared pan.

[B] Sprinkle one-half crumble mixture over the top. Press the crumble down very lightly with your hands.

[C] CAREFULLY distribute the rest of the batter on top of the first crumb layer. The idea is to mix in as little of the crumb mixture into the cake batter as possible.

I do this by dropping dollops of batter over the top of the crumb layer, and then carefully spreading it to the edges using a frosting spatula or the back of a spoon.

[D] Sprinkle the second half of the crumble mixture over the top. Press the crumble down very lightly with your hands.

Stages of a Healthy Sourdough Starter

Use Unfed Starter or Discard for this recipe.

Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface.
Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight.
Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

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

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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!

Old-fashioned Navy Bean Soup with Ham {Slow Cooker}

April 16 By Renée 10 Comments

Easy to make and budget-friendly, this Old-fashioned Navy Bean Soup with ham makes a hearty, comforting meal. It’s also an excellent way to use that leftover hambone from your holiday dinner!

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

This Old-fashioned Navy Bean Soup recipe is easy, adaptable, and very forgiving. It’s budget- and pantry-friendly, too; to make it, you just need a hambone (and/or leftover ham), a few basic vegetables, and a pound of beans. With that, you can easily feed small crowd with leftovers to spare.

Serve Navy Bean Soup with fresh skillet cornbread, buttermilk biscuits, or a slice of sourdough for a simple, delicious, satisfying meal.

How to Make Old-Fashioned Navy Bean Soup in a Slow Cooker

[Scroll down for printable Recipe Card and step-by-step directions.]

Soak beans overnight, or do a quick soak.

Drain and rinse soaked beans, and combine with diced celery, grated carrot, and chopped onions in your slow cooker.

Using a Hambone in your Navy Bean Soup

If you are using a ham bone, put it in the slow cooker now, too.

When using a hambone (and I HIGHLY recommend that you do) DO NOT add any salt to your Navy Bean Soup until after the first 5 hours of cooking. Ham bones are notoriously salty, and it is easier to know how much salt to add once the ham bone has cooked out into the soup.

Ham Juice = Liquid Gold!

Pan juices (“Ham Juice,” in this case) is the liquid that collects in the bottom of your roasting pan when you are cooking or reheating a roast or other large cut of meat. It is also one of my favorite Secret Ingredients!

If you use pan juices in your soup, it’s best to refrigerate them for at least four hours, until very cold. Then, using a fine mesh sieve, strain the pan juices to filter out any fat solids and other bits you might not want in your soup. Add enough water to the pan juices to make a total of 2 quarts of liquid, and then add all the liquid to the ingredients in the slow cooker.

If you DO use pan juices as part of your liquid, hold off on adding any additional seasoning until after the first 5 hours.
If you DO NOT use pan juices as part of your liquid, add the brown sugar and black pepper from the ingredient list at this time.

Just as the type of ham bone you use will determine the underlying flavor profile of your soup (i.e., sweet, smokey, etc.), so too will your pan juices. For example, we usually have a honey-glazed ham for the holidays, and then make either navy bean or split pea soup right after, so our post-holiday soups generally have a slightly sweet undertone.

After you have loaded everything in the slow cooker, give it all a quick stir. Add the crushed chili peppers at this time if you are using them. Set slow cooker to HIGH and cook for 5 hours. I usually stir the soup a couple of times during the cooking time.

After about 5 hours cooking time.

After cooking for 5 hours, the meat on the ham-bone should be falling apart. Reduce the slow cooker to LOW.

Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate and set aside to cool. (Give it some time! I’ve burnt my fingers more than once trying to hurry the process.)

After you have removed the ham bone, taste the soup broth, and then salt and season to taste. Add fresh thyme if desired. (Or any other fresh herbs you choose to use.)

Allow soup to continue to simmer on low while ham bone cools, checking every 30 minutes until the beans are done to your liking. Beans are usually done in 6 to 8 hours.

For a creamier bean soup, when the beans are fully cooked, use an emersion blender to blend some of the beans a bit. (Be sure to do this BEFORE you add any ham back into the soup.)

When the beans are fully cooked and the hambone is cool enough to handle, separate the meat from the bone. Return the meat to the soup, and discard the ham bone. Add any additional ham to soup, taste again, and adjust the seasonings.

Violà! You’ve made this hearty, delicious Old-fashioned Navy Bean Soup for the whole family with only about 20 minutes of hands-on time!

Arugula sprouts are my new favorite micro-green! Use them to garnish your soups to add a little contrast of color, plus a fresh, mildly peppery accent.

As with most soups, Navy Bean Soup is always better the next day, when the flavors have had a chance to meld.

Beans, Beans!

I’ll bet I know what you’re thinking right now! (They are magical, aren’t they?!)

What kind of beans can I use for this recipe?

This recipe is technically for Old-fashioned Navy Bean Soup, and thus calls for using dried navy beans. Also known as “Boston beans”, these small, cream-colored oval beans are a standard in American cooking. Navy beans work well as a soup bean because they can be pureed, or cooked to a very soft consistency.

However, there is nothing to stop you from using an “alternative bean.” You could make this recipe into Old-fashioned Calypso Bean Soup, or Old-fashioned Great Northern Bean Soup, or even Old-fashioned West African Brown Bean Soup. All you really need is a pound of any small bean, or combination of beans.

(Note that changing the type of bean may affect the soup’s cooking time.)

To Presoak or Not Presoak

This recipe calls for you to presoak your beans before starting your soup. There are basically three way to do this:

Long Soak (Overnight): Rinse the beans under cool, running water and remove any stones or shriveled beans. Transfer beans to a large bowl, and cover with enough water so that there is 2 inches of water above the beans. Let sit overnight. Drain and rinse thoroughly before cooking.
Quick Soak (Stovetop): In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil and cook beans, uncovered, for 2 minutes over medium heat. Remove pan from heat, cover, and soak beans for 1 hour.
Quick Soak (Instant Pot): I’m not a big Instant Pot user; however, when I do presoak my beans in my Instant Pot (and I have a couple of times) these are the directions I follow.

Do I haf’ta presoak the beans?

No.

So, why should I presoak my beans?

There are a couple of good reasons to presoak beans. First, soaking can reduce overall cooking time considerably. Presoaked beans also tend to hold their shape better. On the down-side, dark-skinned beans, speckled beans, and mottled beans will loose color in a presoak; and soaking does leach out some nutrients.

However, reduced cooking time or improved texture is not the primary reason I presoak my beans before cooking them. No, the main reason I soak my beans first is because doing so helps remove some of the indigestible complex sugars in them that cause gas. In fact, if you have a difficult relationship with beans, you may find that presoaking all your beans before cooking changes that relationship noticeably for the better.

Let me translate that into the clearest possible terms: if you presoak your beans and thoroughly drain and rinse them before cooking, you and the people who eat your food will (probably) fart less.

(My mother would be doing somersaults in her grave if she knew I was writing about Gas.)

But it is a totally true, and I have years of anecdotal evidence to back it up. Which is to say, I live with people (not naming any names or anything) who have more trouble than some digesting those aforementioned “indigestible complex sugars.” (In other words, they are very gassy.) I have noticed that, after eating a soup or chili made with thoroughly presoaked beans, the incidence of button dropping (as Mr. B’s Granny used to call it; as in, “Oops! I dropped a button.”) does seem to be less than after eating, say, a bowl of canned chili.

Note that presoaking your beans does not mean an end to button dropping, as it were; rather, it means there will likely be less incidents if you do.

That’s probably all I need to say about that.

5 from 6 votes

Old-fashioned Navy Bean Soup {Slow Cooker}

Easy to make and budget-friendly, this Old-fashioned Navy Bean Soup with Ham makes a hearty, comforting meal. It’s also a great way to use that leftover hambone from your holiday dinner!

Prep Time15 mins

Cook Time6 hrs

Bean Soak (quick)1 hr

Total Time7 hrs 15 mins

Course: Soup

Cuisine: American

Keyword: beans, budget recipe, slow cooker, soup

Servings: servings

Calories: 179kcal

Equipment

Slow Cooker
Fine Mesh Sieve

Ingredients

1 pound navy beans
1 meaty ham bone
1 cup ham More or less. Use meat from hambone, plus any additional ham you want to add.
1 ½ cups chopped onion about one large onion
1 cup grated carrots or finely diced
1 cup finely diced celery 2 stalks
1 ½ tablespoons brown sugar or honey
1 teaspoon salt or as needed
1/2 teaspoon white pepper or freshly ground black pepper
Pan juices from ham OPTIONAL; 16-24 ounces
2 quarts water* water + pan juices = 1 ½ to 2 quarts of liquid
½ - 1 teaspoon crushed red pepper flakes optional
sprig fresh thyme optional

Instructions

Soak beans overnight, or do a quick soak.
Drain and rinse soaked beans.
Combine drained, soaked beans with diced celery, grated carrot, and chopped onions in slow cooker.

Using pan juices in your soup

If you are using pan juices (i.e.,ham juice from the bottom of the roasting pan):
Refrigerate pan juices for at least four hours, until very cold.
Using a fine mesh sieve, strain the pan juices to filter out any fat solids and other bits you might not want in your soup.
Use 16-24 ounces of pan juices in your soup; less if your ham was particularly salty or the juices very thick.
Add enough water to the pan juices to make a total of 1½ to 2 quarts of liquid, depending upon how thick you like your soup. (i.e., more liquid = thinner soup)
Add liquid to the ingredients in the slow cooker.
If you DO use pan juices as part of your liquid: Hold off on adding any additional seasoning until after the first 4 hours.
If you DO NOT use pan juices as part of your liquid: Add the brown sugar and black pepper at this time.
DO NOT add any salt to your Navy Bean Soup at this time. Ham bones are notoriously salty, and it is easier to know how much salt to add once the ham bone has cooked out into the soup.

Cooking the Soup

Give everything in the slow cooker a quick stir. Add the crushed chili peppers at this time if you are using them.
Set slow cooker to HIGH and cook for 5 hours. I usually stir the soup a couple of times during the cooking time.
After cooking for 5 hours, the meat on the ham-bone should be falling apart. Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate and set aside to cool.
Reduce the slow cooker to LOW.
After you have removed the ham bone, taste the soup broth, and then season with salt and pepper to taste.
Add fresh thyme if desired. (Or any other fresh herbs you choose to use.)
Allow soup to continue to simmer on low while ham bone cools, checking every 30 minutes until the beans are done to your liking. Beans are usually done in 6 to 8 hours.
For a creamier bean soup, when the beans are fully cooked, use an emersion blender to blend some of the beans a bit. (Be sure to do this BEFORE you add any ham back into the soup.)
When the ham bone is cool enough to handle, separate the meat from the bone.
Stir ham from bone into soup. Add any additional reserved ham at this time.
Discard the ham bone.
Season to taste.

Notes

Ham bone: The type of ham bone you use will determine the underlying flavor profile of your soup. If you use a honey or glazed ham bone, your soup will be slightly sweeter. If you use a smoked hambone (or ham hock), your soup will taste more smokey.

Three Ways to Presoak Beans

Long Soak (Overnight): Rinse the beans under cool, running water and remove any stones or shriveled beans. Transfer beans to a large bowl, and cover with enough water so that there is 2 inches of water above the beans. Let sit overnight. Drain and rinse thoroughly before cooking.
Quick Soak (Stovetop): In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil and cook beans, uncovered, for 2 minutes over medium heat. Remove pan from heat, cover, and soak beans for 1 hour.
Quick Soak (Instant Pot): I'm not a big Instant Pot user; however, if I were using an Instant Pot to cook my beans, these are the directions I would follow.

As with most soups, Navy Bean Soup is always better the next day, when the flavors have had a chance to meld.

Nutrition

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Cooking Navy Bean Soup in an Instant Pot

While personally, I prefer cooking soups in my slow cooker, I am certain that you can cook this entire soup in an Instant Pot. So, if you successfully make this soup in your Instant Pot, please take a minute to share your settings in the comments below! I know that many of our readers would love to know!

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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!

Mom’s Sourdough Hotcakes (Sourdough Pancakes)

April 9 By Renée 12 Comments

This is my Mom’s recipe for Sourdough Hotcakes. Crisp, light, and slightly tangy, these delicious Sourdough Pancakes make an easy breakfast or brunch. (They’re also a great way to use your leftover sourdough starter!)

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

I guess I was around four the first time I remember having sourdough pancakes.

We were staying up at Mister and Missus Houston’s vacation place up on the mountain between Rhododendron and ZigZag. When you stepped into their little cabin, the first thing you saw was the stone fireplace and the main room, about half the size of our living room at home. From the main room, you could go straight through into the kitchen and eating area, and then turn a corner to the Houston’s bedroom, and the extra bedroom beyond, where my parents slept; or you could go left and up the sturdy wooden staircase that led to the loft, where Karen and I stayed.

Karen was the Houston’s daughter. She was about six or eight years older than me, but since I was the only other kid there, we got thrown in together.

If I remember right, the cabin had been in Missus Houston’s family for many years; generations, even. It was old and snug, and I loved being there. Whenever I hear the song Grandma’s Feather Bed, the big feather bed that Karen and I shared up in the loft is the one I think of.

The Houston’s cabin had no electricity or central heat, but Missus Houston had one of those big, old-timey wood cooking stoves, and she kept a fire going in it all the time. She would let it die down at night, and stoke it up in the morning. On crisp mountain mornings, the spot right by the stove was always the warmest place in the cabin.

I can remember smelling the sourdough pancakes long before I tasted them, their scent mingling with maple and sausage and strong black coffee as it wafted up the stairs to us. Karen and I followed the breakfast smells down to find our mothers in the kitchen, pouring pancake batter into a huge cast iron skillet and stacking thick, lace-edged pancakes on a big plate that set on the stove’s sideboard.

When I sat down to the table, and my mom gave me a plate stacked with three thick pancakes the size of my palm. Silver Dollar Hot Cakes, she called them. Then she turned her fork on its side and cut them into neat little triangles for me. Missus Houston asked if I wanted maple syrup or Marion berry, and like any good Oregonian, I chose Marion berry. There was so much to take in: the mountain and breakfast smells, the giant blue-speckled coffee pot percolating on the stove, the sounds of pancakes sizzling in the skillet and my mother laughing with her friend.

My fork speared one of the little pancake triangle stacks and then the next, and I ate silently, pausing between bites only for a swallow of milk to wash it all down.

My mother died recently, and a few weeks ago, while sorting through some of her things, I ran across a stack of hand-written recipes. There are a handful of them that I hope to eventually share with you, but her Sourdough Hotcake recipe comes first. Mostly, because I needed to make them.

Mama standing by the woodstove in her housecoat, spatula in hand, and the smell of sourdough hitting hot oil on cast iron, and the steam rising off the fresh stacks… one bite of these pancakes brings it all back like it was yesterday.

I’ve reduced Mom’s recipe so that it makes about ten 5-inch pancakes instead of twenty. I did this for couple of reasons; mainly, because I rarely have two extra cups of sourdough starter; and also because (these days) we just don’t need to make twenty or so pancakes at one time. However, if you decide to double the recipe, you can add an extra egg if you want to. (Also, if you’re keeping track, there are further directions on the back of the card about adding butter, etc.)

One of the things that often surprises people when they first try sourdough pancakes is how light and fluffy they are. They have a slightly sweet, mildly tangy flavor, and are so worth the effort. Plus, not only are these hotcakes tender and delicious, but they also are a perfect way to use up your sourdough discard!

5 from 5 votes

Sourdough Pancakes

Crisp, light, and slightly tangy, these delicious Sourdough Pancakes make a delicious breakfast or brunch. (They're also an easy, practical way to use your leftover sourdough starter!)

Prep Time10 mins

Cook Time5 mins

Rest Time5 mins

Total Time20 mins

Course: Breakfast, Breakfast or Brunch

Cuisine: American, Comfort Food

Keyword: pancakes, sourdough, sourdough baking, sourdough starter

Servings: 5" pancakes

Calories: 101kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

1 cup Sourdough Starter [100% Hydration] Discard or Unfed [See Notes]
3/4 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
1 large egg
1/2 cup milk
2 tablespoons melted butter

Instructions

Start with leftover starter [Discard] or Unfed Starter. Starter should be healthy, but should not have been fed in the last 12 hours.
This recipe is very forgiving. Use one cup, more or less.
Sift dry ingredients (flour, sugar, baking powder, salt, and baking soda) together into a medium bowl.
Add wet ingredients (e.g., sourdough starter, milk, egg, and melted butter) to dry ingredients.
Whisk to thoroughly combine. The mixture should begin to bubble almost immediately.
Preheat griddle or skillet to 325°-350° F. When griddle is hot, spray it with cooking spray or lightly oil it with a neutral oil. (I use extra light olive oil.)
Pour ¼ cup of pancake batter onto the preheated, oiled griddle or skillet.
Flip pancakes over when the top begins to bubble and the bubbles do not fill in.
Cook pancakes for an additional 1-2 minutes, or until they cooked through.

Nutrition

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What’s the difference between Hotcakes and Pancakes?

Pancakes, by broad definition, include any flat, pan-fried cake that is flipped in order to complete cooking. They are nearly always round (unless you’re into fancy pancake art) and are cooked on an oiled griddle or frying pan. Pancakes may be leavened or unleavened, and can be sweet or savory; a list which includes everything from potato latkes to french crepes.

Hotcakes are a specific type of pancake; however, from what I can tell, what you call your hotcakes depends a lot upon where you’re from. In many parts of the United States, the terms pancakes, flapjacks, griddlecakes, and hotcakes are used interchangeably.

American hotcakes (or breakfast pancakes) usually include milk, eggs, flour, and fat (i.e., butter, oil, etc.), and they also always includes a leavening agent, making them rise and puff up when cooked. In contrast, when I was researching this, I learned that British pancakes are often unleavened and resemble a crêpe.

All that said, my mother was from Missouri, and was particular about things like this. She would tell you that the recipe shared here is for Hot Cakes [two words] and they look and taste nothing like their flat, thin pancake cousins.

Frankly, you can call them whatever you want; because whatever they are called, they’re always delicious!

Stages of a Healthy Sourdough Starter

Use Discard or Unfed Starter for this recipe.

Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface.
Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight.
Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

Sourdough Starter: If you do not yet have a sourdough starter, there are a number of ways to get one; including making a rye sourdough starter [ready to use in 5-7 days] or starting one from dried starter flakes [ready to use in 10+ days].

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Easy Sourdough Recipes & Advice for Beginners

Kaylen's Bread [Easy Sourdough]

Rye Sourdough Starter

Lazy Sourdough Caretaker's Guide

Mom's Sourdough Hotcakes

Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com

Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk

Reactivating Dry Sourdough Starter

Rye Sourdough Spaetzle

Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com

Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com

Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com

Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com

Pumpkin Spice Sourdough Scones

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

Slow Cooker Stuffed Cabbage Rolls {Polish-style Gołąbki}

January 23 By Renée 7 Comments

Savory, spicy-sweet, and deeply satisfying, these Slow Cooker Stuffed Cabbage Rolls {Polish-style Gołąbki} are an easy-to-make meal that delivers old-world comfort in every bite.

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

The first time I ever had stuffed cabbage rolls was at my friend Julie’s house. We were seven or eight, and up until that time in my life, I’d done a pretty good job of avoiding cooked cabbage altogether.

So there I was, sitting at the dinner table with Julie and her family, staring down at the small, tightly-wrapped packet on my plate and wondering how I could get away with eating just the insides and leaving the slick green wrapper.

I could feel Julie’s mother eyes on me, waiting for me to take a bite. “The inside is meat and rice,” she told me. Then, reading my mind (or more likely, my face), “It’s OK if you don’t eat the cabbage.”

Mrs B was pretty and kind, with a slight, soft Polish accent that made her sound like an angel. She reassured me that it was perfectly fine if I didn’t eat the cabbage; that she wouldn’t mind a bit. I think I even remember her saying that one of her children didn’t like it much either.

But back in those days, manners dictated that when you were a visitor in someone’s home, you ate what was set in front of you. My mom would have never let me hear the end of it if she found out I’d skipped the cabbage. Besides, I would have done anything to make Julie’s mom happy.

I turned my fork on its side and cut off a corner of the cabbage roll, pushing it to the side of the plate before spearing it. Holding the little chunk of cabbage roll in front of my open mouth, I braced myself – ready smile no matter how awful it tasted.

Don’t make a face. Don’t make a face. Don’t make a face.

I willed the fork into my mouth and closed my lips around it, my tongue doing involuntary gymnastics as it tried to avoid the slippery triangle of cabbage. Finally, unable to put it off any longer, I bit down to chew.

In that moment, all I wanted to do was to eat that bite of cabbage without gagging. Maybe even push out a polite smile for Mrs B.

What I got was a wonderful surprise! Instead of being unpleasantly slippery and tasting of old shoe insoles as I had expected, the cabbage I bit into was full of savory-sweet flavor that melted in my mouth. Fused with the meaty inside goodness, it was – Oh my gosh! Delicious!

I ate my whole cabbage roll that night, and even asked for seconds. Later, as we helped Mrs B clear the table after dinner, I remember feeling warm and full, and something else I didn’t fully understand at the time: I felt nourished.

nourish

[ nur-ish, nuhr- ]

to sustain
to cherish
to strengthen

Cabbage rolls were one of the first new-to-me recipes I deliberately learned to make when I moved out on my own. I don’t remember now where I got the bones for what has evolved into one of my all-time favorite recipes, nor do I know if what I make today bears even a passing resemblance to Mrs B’s cabbage rolls. What I do know is, my stuffed cabbage rolls have become a time-tested family tradition, and every time I make them, I think of Julie’s mom.

Sauce from scratch. (No canned soup!)

Traditional stuffed cabbage rolls (or gołąbki, which means “little pigeons”) are the epitome of Polish comfort food. While no two recipes are exactly alike, Polish-style cabbage rolls are generally made of minced or ground meat (usually beef and pork) mixed with chopped onions and rice or barley, which is then rolled in a cabbage leaf, covered with a savory-sweet tomato-based sauce, and cooked until tender.

Although they do take a little time to prepare, cabbage rolls are very easy to make. They can be prepared well ahead of time, and they make wonderful leftovers, too.

There are other ways to cook cabbage rolls (e.g., baking, InstaPot, etc.) but using a slow cooker is by far my favorite method.

How to Prepare Cabbage Leaves for Rolling

For this recipe, you need to use large, whole cabbage leaves.

Cabbage leaves are relatively inflexible and will crack and tear if you try to peel them off the cabbage head like lettuce. Preparing the cabbage leaves is easy, but it does take a little time and care.

How to soften and remove cabbage leaves without tearing them

There are a couple of way to soften them cabbage leaves. My preferred method of removing the cabbage leaves from the head is to blanch them in boiling water.

Fill a large stockpot two-thirds full of water and bring to a boil over high heat.
Using a paring knife, remove the cabbage’s core.
Using large, sturdy tongs, carefully lower the cabbage into the pot, core side down.
Boil for a few minutes. Use tongs to check leaves at core. You will see when they begin to soften and loosen.
Use tongs to remove the cabbage from the water to a large plate or cutting board. Check the leaves: the outside layers should peel away from the cabbage easily.
Peel away leaves that come off easily. .
Return the cabbage and repeat the process; adding the cabbage to the water and then removing it to peel away more leaves. (You may need to cut the core deeper as well.)
Be gentle as you do not want to rip the leaves. This can take anywhere from 5-15 minutes, depending on the size of your cabbage head.
Continue repeating the process until you have removed all of the cabbage leaves (or until they become too small to use for rolling).
When you have removed all the cabbage leaves you want for rolling, return the individual leaves to the boiling water for one minute, until they are tender and flexible. Set aside.
Pull or chop any remaining cabbage leaves from head. You will use these to line the slow cooker.

Alternate Method: You can also soften the leaves by freezing a whole, cored cabbage head the day before, and then allowing it to defrost before carefully peeling the leaves away.

How to thin stem end of cabbage leaves for rolling

This step is totally optional, but I like to use a paring knife to thin the stem end just a bit before I assemble the cabbage rolls. It makes rolling them a little easier, and the rolls turn out more uniform.

You only need to do this step for leaves that you plan to use to make the rolls. You do not need to thin the stems of the leaves you use to line the slow cooker.

How to Roll a Cabbage Roll

Basically, cabbage rolls are rolled exactly like a burrito, with one important difference: you need to leave room in cabbage roll for the rice to expand as it cooks. For this reason, do not roll them too tightly.

A – Place about 1/3 cup filling on the stem end of a single cabbage leaf.
B – Roll the stem end up over the filling.
C – Fold both sides into the middle.
D – Complete rolling, with the final flap end resting down.

Ingredient Notes: Adjusting Flavors to Your Own Tastes

Ground Meat Choices

Traditionally, stuffed cabbage rolls are made with a combination of ground beef and pork, or just ground beef. However, Mr B and I have made a shift away from ground beef in the past few years, and often substitute ground turkey in recipes that call for it. (The cabbage rolls pictured here were all made with ground turkey.)

Whatever ground meat you choose to use in your cabbage rolls, it is critical to this recipe that it has enough fat in it. For best results, choose ground meat that is between 80% and 92% lean. If you use ground meat that is too lean, your cabbage rolls will turn out very dry.

For this recipe, you can use ground beef, ground turkey, or a 50/50 combination of beef/turkey, beef/pork, or turkey/pork.
Use ground meat that is 80% to 92% lean.
DO NOT use ground chicken for this recipe: it too lean.

In my opinion, 85-87% lean is optimal. This results in a moist, tender cabbage roll, with no apparent residual fat.

Tabasco

You can adjust the heat of the sauce by changing the amount of Tabasco you use.

1/4 teaspoon = Very Mild [Barely noticeable]
1/2 teaspoon = Mild to Medium [A little spicy, but not hot.]
1 teaspoon or more = Nicely Spicy [Don’t get carried away: you don’t want to cover up the other, more subtle flavors.]

Sugar

I personally like my cabbage roll sauce to have a decidedly sweet note; however, if you prefer yours less so, you can adjust the sugar accordingly.

1/4 cup = Barely sweet
1/3 cup = Mildly sweet
1/2 cup = Yep, these are sweet!

Mr B doesn’t like them as sweet as I do, and we have agreed that 1/3 cup sugar is a perfect compromise.

DO NOT omit the sugar entirely; you need to use enough to offset the tomato sauce’s acidity.

5 from 1 vote

Stuffed Cabbage Rolls {Polish-style Gołąbki}

Savory, spicy-sweet, and deeply satisfying, Polish-style stuffed cabbage rolls are a meal that delivers old-world comfort in every bite.

Prep Time1 hr

Cook Time5 hrs

Total Time6 hrs

Course: Main

Cuisine: Polish

Keyword: cabbage, slow cooker

Servings: rolls

Calories: 183kcal

Equipment

Slow Cooker
Stock Pot
Tongs

Ingredients

Cabbage Rolls

1 head cabbage
1 1/2 pounds ground beef or ground turkey; see notes
1/2 cup rice
1 medium onion finely chopped (1 to 1 1/2 cups)
1 1/2 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1 teaspoon lemon zest OPTIONAL
1 large egg

Sauce [Double if you like a lot of sauce]

12 ounces canned tomato sauce
1/3 cup sugar *see notes
3 tablespoons fresh lemon juice
3 tablespoons flour (I use Wondra: it doesn't get clumpy)
1/4 teaspoon ground ginger
1/2 teaspoon Tabasco sauce *see notes

Instructions

PREPARE THE CABBAGE LEAVES
Fill a large stockpot two-thirds full of water and bring to a boil over high heat.Using a paring knife, remove the cabbage’s core. Using large, sturdy tongs, carefully lower the cabbage into the pot, core side down and blanch.
As the leaves loosen from the cabbage head, carefully remove them to a plate. Repeat until you have 12-14 large leaves.
When you have removed all the cabbage leaves you want for rolling, return the individual leaves to the boiling water for one minute, until they are tender and flexible. Set aside.
Pull or rough-chop any remaining cabbage leaves from head. You will use these to line the slow cooker.
OPTIONAL - I like to use a paring knife to thin the stem end just a bit before I assemble the cabbage rolls. It makes rolling them a little easier, and the rolls turn out more uniform.
You only need to do this step for leaves that you plan to use to make the rolls. You do not need to thin the stems of the leaves you use to line the slow cooker.
SAUCE - Whisk together all the sauce ingredients until they are thoroughly combined. Set aside.
If you enjoy a lot of sauce with your cabbage rolls, you may want to double the sauce amounts.
MEAT MIX - In a medium bowl, mix ground meat, rice, salt, pepper, garlic powder, ground ginger, oregano, chopped onion, and egg until thoroughly combine.
FORM THE CABBAGE ROLLS
Basically, cabbage rolls are rolled exactly like a burrito.
A - Place 1/4-1/3 cup filling on the stem end of a single cabbage leaf.
B - Roll the stem end up over the filling.
C - Fold both sides into the middle.
D - Complete rolling with the final flap end resting down.
Line the bottom of the slow cooker with leftover cabbage leaves. Place the prepared cabbage rolls on top of the loose cabbage leaves. Stack them in two layers.
Do not crowd. Rolls will expand as the rice cooks inside them.
Use any remaining cabbage leaves or chopped cabbage to fill in any spaces around rolls.
Pour the prepared sauce evenly over the rolls in the slow cooker.
Cover and cook on LOW for 5 hours; until the internal temperature reaches 160°F | 71°C.

Notes

Ground Meat

For this recipe, you can use ground beef, ground turkey, or a 50/50 combination of beef/turkey, beef/pork, or turkey/pork.
Use meat that is 80 - 92% lean. [85 - 87% lean is optimal.]
DO NOT use ground chicken for this recipe: it too lean.

Tabasco

1/4 teaspoon = Very Mild [Barely noticeable]
1/2 teaspoon = Mild to Medium [A little spicy, but not hot.]
1 teaspoon or more = Nicely Spicy [Don't get carried away: you don't want to cover up the other, more subtle flavors.]

Sugar

1/4 cup = Slightly sweet
1/3 cup = Medium sweet
1/2 cup = Quite Sweet

DO NOT omit the sugar entirely; you need to use enough to offset the tomato sauce's acidity.

Calorie Calculations based on using 85% lean ground beef.

Nutrition

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Polish Stuffed Cabbage Rolls {Gołąbki} on a blue and white plate

The cabbage rolls pictured here were all made with ground turkey.

How to Fix a Torn Cabbage Leaf

Inevitably, you are going to have a few torn leaves. If one of the leaves you are using for a roll is torn, use a piece of another leaf to cover the hole from the inside of the roll. Once the cabbage is formed, the counter-pressure from the filling will secure it.

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

What to Serve with Cabbage Rolls

When we have cabbage rolls at home, our first choice for a side dish is almost always mashed potatoes. However, many other side dishes pair well with them, including spaetzle, red potatoes, barley, and salads made with hearty greens.

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

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

November 10 By Renée 97 Comments

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

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

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

My Southern Fried Sensei, Gramma Barbara.

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

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

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

Then we went to Nashville and discovered Hot Chicken.

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

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

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

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

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

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

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

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

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

I need that fried chicken recipe!!!

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

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

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

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

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

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

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

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

Step 1: The Dry-Brine

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

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

Step 2: The Dredge-Dip-Dredge

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

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

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

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

Step 3: The Fry

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

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

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

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

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

(Thanks, Archimedes!)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Step 4: The Spicy Coating (Wet Application)

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

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

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

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

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

Step 5: The Serve

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

5 from 5 votes

Nashville Hot Chicken

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

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

Prep Time20 mins

Cook Time40 mins

Dry-Brine Prep1 d

Total Time1 d 1 hr

Course: Main

Cuisine: Southern

Keyword: chicken, spicy

Servings: large servings

Calories: 372kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

For the Dry Brine

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

For the Dip

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

For the Dredge

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

For the Spicy Coating

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

Garnish

Dill pickle slices
White bread optional

Instructions

Step 1: The Dry-Brine

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

Step 2: The Dredge-Dip-Dredge

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

Step 3: The Fry

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

Step 4: The Spicy Coating (Wet Application)

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

Step 5: The Serve

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

Notes

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

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

Nutrition

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

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

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

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

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

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

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

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

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

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Sun-dried Tomato Carbonara {20-Minute Dinner}

November 4 By Renée 21 Comments

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

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

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

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

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

DID YOU KNOW?

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

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

5 from 5 votes

Sun-dried Tomato Carbonara

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course, Main Dish

Keyword: pasta, sun-dried tomatoes

Servings: servings

Calories: 296kcal

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

Equipment

Ingredients

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

Instructions

Cook Pasta

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

While the pasta is cooking:

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

Finishing Up:

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

Notes

INGREDIENT NOTES

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

Nutrition

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

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!}

Easy Classic Chili Mac {+ Chili Mac Recipe Roundup}

October 16 By Renée 13 Comments

Delicious, comforting, classic Chili Mac {i.e., Goulash, American Chop Suey} is neither sophisticated nor fancy, but Mom’s Chili Mac recipe is one thing I can always depend on.

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

My mom was good cook, but she wasn’t a great one: she’d tell you that herself if you asked her. Her culinary repertoire was limited, and her midcentury Midwestern roots restrained her from doing much “outside-the-box” experimentation. However, there were a handful of recipes Mom made so well that I wouldn’t trade away one bite for anything. Her Chili Mac recipe was one of them.

Growing up, I’m pretty sure Chili Mac was served at our dinner table more often than any other entrée. Mom made it at least twice a month, plus then we had leftovers. Neither sophisticated nor fancy, Mom’s Chili Mac was one thing I could always depend on to be good, even when nothing else in life was going right. Now, it is the taste of home for me.

This is one of my favorite vintage photos of Mom and me.

This week we are celebrating Mom’s 93^rd birthday, and this post was written in her honor. Chili Mac was one of the last meals she ever made us when she was still cooking, and most of my daughters can remember her making it for them as well, so this is as much for them as it is for her.

[One unexpected bonus of blogging my recipes is that, seven times out of ten, when one of our kids calls asking for a recipe, I can just point them here! ?]

How to Make Old-fashioned Chili Mac {Recipe}, plus Chili-Mac/American Goulash Recipe Roundup | The Good Hearted Woman

This is what happens when Chili Mac decides it wants to be fancy.

**Let’s talk Seasonings for a minute.**

The other day, one of my daughters mentioned that she had made my lasagna recipe for her friends.

“Your lasagna is great, Mama, but I added a bunch of spices to it and think I made it even better! I mean, who only uses a teaspoon of basil anyway?”

I explained to her that when it comes to listing seasoning amounts in recipes that I share, I tend to go conservative, because (I think) most people are inclined to add more of something as opposed to less, or add their own spin and seasonings to a recipe. In any event, I don’t want them to overdo it. Too much salt in a preparation, for example, can ruin a whole meal. Add too little and the worst thing you’ll have to do is add a little more salt.

“Yeah,” she told me, “But I don’t think people my age cook like that anymore. Almost everyone I know follows the recipe exactly as it’s written. If a recipe says put in ¼ teaspoon of salt, they’ll only put in a ¼ teaspoon of salt.”

I have to say, that was a little surprising to me.

Don’t get me wrong: I go to great lengths to provide exact measurements for my recipes here on the blog: I know that many cooks measure with both a spoon and a knife. However, when it comes to home-style comforty sorts of recipes like this one, I think of the seasoning amounts fall into a special category that, by definition, requires some flexibility.

For example, if a recipe says “one clove of garlic,” I’m almost always going to add at least two, because Mr B and I like garlic a lot. Conversely, if a certain daughter is visiting, I’ll back it off, because garlic isn’t her friend. When you are cooking, you adjust.

So I’m curious: what about you? Are you a meticulous recipe follower, or do you use a recipe more like a roadmap?

As far as I’m concerned, Chili Mac is one of those meals that, as you finish it up, you really need season to your own tastes. Maybe you toss in a little more paprika, or add a little Himalayan sea salt, or maybe even dash of nutmeg. Have some fun – make it your own. It’s all part of the cooking process.

That said, the seasonings in Grammi’s Chili Mac Recipe below are pretty much exactly as Mom made it. Season at your own risk!]

5 from 3 votes

Classic Chili Mac

Neither sophisticated nor fancy, Chili Mac is the solidly dependable taste of home.

Prep Time30 mins

Total Time30 mins

Course: Main

Cuisine: American, Comfort Food

Keyword: 30-Minute Meal, casserole, easy recipe

Servings:

Calories: 269kcal

Author: Mom

Equipment

10-inch Enameled Cast Iron Dutch Oven

Ingredients

4-6 ounces raw bacon chopped into 1/2" pieces
1 large onion chopped
1 pound lean ground beef
2 15 oz cans chopped tomatoes
1 1/2 cups chicken stock or water
1 teaspoons salt
1/2 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon paprika
1 1/2 cups elbow macaroni
1/2 teaspoon hot sauce

Garnish

shredded cheese Parmesan or cheddar are both good choices.

Instructions

Heat a 10-inch Enameled Cast Iron Dutch Oven or large, heavy skillet on stovetop over medium high heat until a drop of water sizzles on the surface. Add cut up bacon and cook, stirring frequently until bacon pieces are crispy. Turn off heat, remove bacon from pan and set aside.
Return heat under pan to medium and add chopped onion to hot bacon fat. Sauté onion until it begins to become translucent, 3-4 minutes.
Add ground beef (or other ground protein). Stir and cook until browned.
OPTIONAL STEP: Use a colander to drain fat from mixture, and then return it to pan. If you choose to do this step, DO NOT RINSE!
Reduce heat to medium-low. Add canned tomatoes, chicken stock, salt, garlic salt, and paprika and bring to a simmer.
Stir in elbow macaroni. It should be completely submerged in mixture. (If the mixture looks too dry or if too much macaroni is sticking out of the liquid, add another 1/2 cup of chicken stock or water.)
Simmer, stirring frequently, until macaroni is just barely al dente: about 7-8 minutes. Cover, remove from heat, give it one good stir, and let set for about 10 minutes. (The resting time allows the flavors to blend and the macaroni to finish cooking on its own. This method will help you avoid overcooking the macaroni.)
Stir reserved bacon pieces back in. Taste and season again before serving.

Notes

INGREDIENT NOTES:

Ground Beef - You can use the ground protein of your choice. I often make this with ground chicken Italian sausage with great results.
Canned tomatoes - I almost always use Petite Diced Tomatoes with Basil, Garlic & Oregano.
Dried Basil & Oregano - If I use the aforementioned canned tomatoes, I don't usually add as much dried seasoning.
Hot Sauce - This is Totally Optional! Mom never used this, by we like to add a little kick to our chili mac. ?

Nutrition

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

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My Mom isn’t the only one with a Chili Mac recipe!

Scroll down for more inspiration!!!

Other Mothers' 🥘 Chili Mac Recipes

A Roundup of classic Chili Mac, American Chop Suey & Goulash recipes from other people's mothers.

Sweet and Spicy Chili Mac and Cheese

Photo Credit: erhardtseat.com

This Sweet and Spicy Chili Mac has been a family favorite for 30 years. The perfect combo of sweet, spicy and of course macaroni and cheesy goodness!

Pressure Cooker Chili Mac Recipe

Photo Credit: www.fromvalskitchen.com

Pressure Cooker Chili Mac is easy to make. The recipe calls for 4-6 ingredients. You easily change up the flavor by adding a spicier chili seasoning or even adding hot sauce. Using a pressure cooker makes for quick work with little effort and doesn’t heat up the house.

Grandma’s American Goulash

Photo Credit: 4sonrus.com

Ground beef, your favorite pasta, a blend of cheeses, made in a single pot and all in a savory tomato based sauce- what’s not to go ga-ga for?!

Ground Beef Goulash | Easy Weeknight Meal

Photo Credit: thespicyapron.com

Some of the best meals are also the easiest and most convenient – such is the case with this Ground Beef Goulash.

Chili Mac Casserole - Comfort Food Everyone Will Love

Photo Credit: hearthandvine.com

This recipe for chili mac casserole is a hearty comfort food dish that serves a crowd and is perfect for your next potluck dinner or game day party.

Instant Pot Chili Mac with Turkey

Photo Credit: soupaddict.com

A hearty, hunger-crushing dish that’s so easy to make in the pressure cooker, Instant Pot Chili Mac with turkey and cheese will become your go-to dinner this winter!

Classic Beef Goulash or American Chop Suey

Photo Credit: www.grumpyshoneybunch.com

Classic Beef Goulash aka American Chop Suey is an easy recipe made with ground beef, tomato sauce, macaroni, and spices. This is all simmered together making a delicious comfort food meal for your family!

One Pot Chili Mac

Photo Credit: www.shugarysweets.com

Are you looking for something quick, and semi-healthy for dinner? This One Pot Chili Mac is the answer!

One Pot Chili Mac & Cheese

Photo Credit: www.lemonsandzest.com

Cozy chili Mac and cheese all in one pot? Yes please! Forget all the extra mess with this simple meal!

Instant Pot Goulash Recipe

Photo Credit: spicecravings.com

American-style Instant Pot Goulash is a simple and delicious comfort food recipe with ground meat and pasta cooked in a tomato sauce flavored with paprika and other spices.

One Pot American Goulash Recipe

Photo Credit: asimplepantry.com

(My Granny’s goulash!) A one-pot wonder, this American goulash is a classic Midwestern staple, and can be ready in minutes or slow-simmered for a delicious dinner any night of the week!

Instant Pot Cheesy Hamburger Casserole Recipe

Photo Credit: crayonsandcravings.com

Cheesy hamburger pasta is quick and easy thanks to this tasty Instant Pot recipe!

Chili Mac Skillet {One Pan Meal in 30 Minutes}

Photo Credit: www.spendwithpennies.com

Supper never fails to satisfy when you serve this Chili Mac Skillet. This cheesy, meaty meal combines ground beef, macaroni, and cheddar cheese in a thick tomato sauce enriched with beef broth.

One-Pot Goulash

Photo Credit: www.sonshinekitchen.com

American goulash has many varieties. This recipe is hearty comfort-food at it’s best made in only one pot for easy cleanup.

Slow Cooker Chili Mac

Photo Credit: www.simplyhappyfoodie.com

Slow Cooker Chili Mac is a dump and start crock pot recipe. Delicious chili with some pasta added at the end makes this a hearty, economical one-pot slow cooker meal.

One Pot Vegetarian Chili Mac

Photo Credit: cozypeachkitchen.com

This version of chili mac takes the classic comfort food and makes it vegetarian. Made in one pot in just 30 minutes, this recipe is great for last-minute dinners or for sharing on game day.

Loaded Baked Potato Soup {with a Sweet Surprise!}

October 7 By Renée 13 Comments

Loaded Baked Potato Soup is one of my top five favorite “30-minute Meals.” Fast, economical, and super-easy, this recipe has a sweet surprise that elevates the flavors and results in a perfectly balance bowl of comforting deliciousness.

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Loaded Baked Potato Soup is one of my top five favorite “30-minute Meals” – and this one I’ll even serve to company!

“Oh, you’ll be here in half an hour? And you’re starving? No problem!”

The first time I made this soup was when my girls were young and they unexpectedly brought home a few extra friends for dinner. We never turn away a hungry kid, but I had barely enough potatoes to begin with, and so I wasn’t sure we would have enough soup to go all around. I did, however, have a sweet potato, so I threw that into my baked potato soup instead.

Oh, my! What a difference that little sweet potato made! I’ll never make baked potato soup without one again!

Fast, economical, and straightforward, this delicious, easy-to-make Baked Potato Soup has a chowder-like consistency and a sweet surprise on the ingredient list. Check it out!

Loaded Baked Potato Soup: Ingredient Notes

Russet Potatoes

It is important to use and Idaho, Russet or other “starchy” type potatoes for this soup. The Russet has a neutral flavor and high starch content, which gives it a creamy, soft texture that breaks down easily. This all makes them the perfect choice for making a creamy soup like this one.

I have also successfully made this Baked Potato Soup with Yukon Gold potatoes, but the soup required a little more “mashing” than usual to achieve the desired consistency. (See Recipe Notes)

DO NOT USE waxy potato varieties (e.g., red potatoes, new potatoes, fingerling, etc.) for this recipe. Waxy potatoes have a low starch content and have a creamy, firm flesh that holds its shape well after cooking. They do not break down easily when cooked, resulting in a thin, bodiless soup.

White Sweet Potatoes

Bottom Line: Use white sweet potatoes for this recipe.

What’s the difference between orange and white sweet potatoes anyway? (And my Gramma told me the orange ones were yams. Are you contradicting my Gramma?)

I don’t know about you, but I grew up calling orange fleshed sweet potatoes “yams.” However, as I have since learned, it is nearly impossible to find true yams is the United States. Most of the tubers we were fed as children and told were yams were really sweet potatoes. It’s true.

OK, now that we’ve cleared that up, here’s the scoop on the differences between orange and white sweet potatoes.

While sweet potatoes around the world come in many different colors – brown, red, yellow, white, even purple – in the United States, nearly all of our sweet potatoes fall into two categories: [1] golden skin with creamy white flesh, and [2] brown or copper skin with an orange flesh.

Orange sweet potatoes are the heroes of holiday side dishes everywhere. They have a sweet, smooth, soft texture. White sweet potatoes, on the other hand, have a milder flavor and crumblier texture when cooked.

FYI Classroom Teachers: While I was preparing this post, I ran across these nifty (and free) Sweet Potato related STEM resources offered by the The North Carolina Sweet Potato Commission.

Garlic

This is for all you cooks who habitually double the garlic in a recipe (I see you). You (i.e., We) are the reason this recipe recipe only calls for one clove of garlic instead of two. One large or two average-sized cloves are perfect, but if I put “2 cloves of garlic” in the ingredient list, someone is going to make this soup with four cloves instead, which is way too much – it simply overpowers everything.

All that being said, if you like a garlicky soup, you can safely add one more clove, for a total of two cloves of garlic.

5 from 4 votes

Loaded Baked Potato Soup

This Loaded Baked Potato Soup is fast, easy, and de-licious!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Soup

Cuisine: American

Keyword: bacon, onions, potatoes

Servings: bowls

Calories: 217kcal