Comfort Food Archives | Page 2 of 4 | The Good Hearted Woman

Bakin’ It Old School: Cafeteria Pizza Recipe

This Old School Cafeteria Pizza recipe captures the essence of all that was good in the school cafeterias of our youth. (Cafeteria ladies not included.)

This fall marked a real Mama Milestone for me. After 28 years of recording the first day of school with a photo each year, and then sending my girls off to preschool, and kindergarten, and grade school, and middle school, and finally high school – times five! – I faced my baby’s first day of Senior year – and my last “1st Day of School.”

Old School Cafeteria Pizza Recipe | The Good Hearted Woman

Our youngest on her first day of 1st Grade & first day of her Senior year. Time flies fast, my friends.

All but the youngest have gone off to college now too, but as anyone who has ever done so will tell you, sending a child off to college is an entirely different experience from packing them off to first grade. Anyway, this rite of passage got me reminiscing, and as I got online to update Em’s lunch account, I got to thinking about the cafeteria and the school lunches of my childhood.

I grew up in Northeast Portland and attended the same elementary school from kindergarten through the eighth grade; and in that time, I figure I ate nearly 1500 meals in our basement cafeteria. More than two-thirds were “hot lunches.”

I was one of those kids who got hot lunch almost every day. Both my parents worked outside our home and mom wasn’t the lunch-packing sort, so until I got old enough to where my mom would let me pack my own lunch, I was most often in the hot lunch line.

Most days, the actual food served for hot lunch wasn’t all that awesome, but ever so often, it was great. I mean, truly Good. My favorite was Chili & Maple Bar Day [I’ll get to that here on the blog someday – you’re gonna love it!], and my second favorite was Pizza Day.

In fact, school pizza was my first pizza. You see, back when I started grade school, we didn’t go in for any of that fancy ethnic cooking like Pizza or Lasagna or Tacos at our house. We were a chili-mac, roast beef, chip-beef-on-rice kind of family. (Change comes slowly to Midwestern roots, especially when you replant them.)

Oh sure, by the time I hit my tweens, my mom had finally decided that she’d give the pizza at Amalfi’s a try, and from then on we had it at least once a month. But even though I have had countless amazing, hand-tossed, artisan-created, wood-fired, rustic pizzas since those long-ago days, a slice of old school cafeteria pizza now and again is a comfortable, reassuring memory.

It’s also a super easy, economical way to feed a ton of people!

The Three Essential Elements of School Cafeteria Pizza

To recreate the unique flavor blend that is School Cafeteria Pizza, you basically need three elements: (1) pourable pizza crust; (2) pizza topping sauce; and (3) grated cheese (but not just any cheese!).

1 . The Pourable Crust

The pourable crust is arguably the most critical piece of the puzzle because it gives school pizza its unique texture and bite. Every source I could find for school pizza crust made enough dough for at least eight full-size sheet pans; however, after some tinkering, I was able to adjust the recipe down so that it is just right for a single half-sheet pan.

2. The Pizza Topping Sauce

The second element is the Pizza Topping, which is really just a thickened tomato-based meat sauce. Easy-peasy. (As usual, I offer this recipe as a jumping-off point. If you want to make your topping sauce vegetarian, or add a stew of other ingredients to it, go for it.)

3. The Cheese

Back in the day, school pizza was blanketed in a golden brick of mystery known as Government Cheese. Government cheese was ubiquitous in the cafeteria of my youth, in grilled cheese sandwiches, lasagna, mac-n-cheese, and of course, pizza.

If you have never experienced government cheese in all its glorious goldenness, you don’t know what you are missing. Rumored to have been created from the tears of Midwest dairy farmers, this “pasteurized process American cheese product” wedges in on the dubious side of the cheese wheel, somewhere between Velveeta and Kraft Singles. I don’t have access to government cheese these days; however, I’ve created a blend that comes pretty close and gives this cafeteria pizza recipe its authentic, old school flavor.

PRO TIP: If you want to recreate old school Cheese Pizza, just leave out the meat and double the tomato sauce and spices to create the sauce. It really is as simple as that.

5 from 10 votes

Old School Cafeteria Pizza

This Old School Cafeteria Pizza recipe captures the essence of all that was good in the school cafeterias of our youth. (Cafeteria ladies not included.)

Prep Time45 mins

Cook Time15 mins

Total Time1 hr

Print Recipe Pin Recipe

Course: Main Dish

Cuisine: American

Keyword: Cafeteria Pizza, Pizza

Servings:

Calories: 330kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

Pourable Pizza Crust

1 package quick rise yeast or 2 teaspoons active dry yeast*
3 1/2 cups all-purpose flour
1 cup instant dry milk
3 tablespoons sugar
1 1/2 teaspoon salt
2 tablespoons oil
2 1/4 cups hot water 110-115° F | 55° C
2 tablespoons corn meal

Pizza Topping

1 pound ground beef
1/2 pound mild Italian sausage
1 large onion chopped
2 cloves garlic minced
1 cup water
6-8 ounces tomato paste
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram

Cheese Blend

4 ounces American cheese grated
4 ounces Tillamook medium cheddar cheese grated
4 ounces mozzarella cheese grated

Instructions

Pizza Crust

Preheat oven to 475°F [245°C].
Line a half-sheet pan with parchment paper. [Half Sheet Pan = approx. 20" x 13.5".] Spray with cooking spray and sprinkle lightly with cornmeal. Tilt the pan back and forth to distribute corn meal evenly. Set aside.
Combine yeast, flour, dry milk, sugar, and salt in a medium mixing bowl.
Combine oil and warm water, and then pour into flour mixture and stir thoroughly for about 5 minutes. Mixture will be very sticky.
Pour mixture from bowl onto prepared pan and spread evenly using a spatula. Set dough in pan aside to rest for 20-30 minutes.
Pre-bake crust at 475°F for 10 minutes. Remove from oven and set aside until Pizza Topping has cooled slightly.

Pizza Topping

Prepare the pizza topping while the pizza crust is "resting." In large skillet, combine chopped onion, mild Italian sausage, and ground beef and cooked over medium-high heat until meat is thoroughly browned and onion is soft and translucent.
Add tomato paste, water, brown sugar, and dried herbs. Reduce heat and simmer uncovered for 15-20 minutes. The mixture is done when it is no longer runny.
Allow topping to cool slightly before spreading it on pizza.

Cheese Blend

Combine three grated cheeses in a medium bowl.

Assemble Pizza

Carefully spread the Pizza Topping over the pre-baked Pizza Crust.
Top evenly with Cheese Blend.
Return pizza to hot oven and bake an additional 15-20 minutes.

Notes

* While quick rise yeast will result in a slightly puffier crust, regular active dry yeast works just fine, too.

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 and print this recipe!

57 Southern BBQ Recipes for Your Grill, Oven, Slow Cooker, Smoker & Instant Pot

August 27 By Renée ♥ 37 Comments

Fifty-seven amazing Southern-style barbecue recipes for your grill, oven, slow cooker, smoker, and Instant Pot.

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

Barbecue may not be the road to world peace, but it’s a start.

~ Anthony Bourdain

A few weeks ago, Mr B and I flew down to Tennessee to attend the retirement of one of his old Navy buddies after 37 years of service. (Just when he and I became old enough to have “old >< buddies” is beyond me!) While we were there, we got to attend a fancy Naval “Change of Command & Retirement Ceremony,” experience a little more of the South, and spend some quality time with Mr B’s best friends from his Navy days.

Have you ever met an entire group of people who immediately felt like old friends? I have.

Beverly’s {Super Easy} Slow Cooker Spicy BBQ Recipe

As part of the retirement festivities, Mr B and I were treated to healthy portions of both Southern hospitality and delicious barbecue. The barbecue was so good, in fact, that once we got home to Oregon, I took a big step out of my comfort zone. You see, many of my own family roots are in the South, and I am painfully aware and deeply respectful of how tightly some of those old family recipes are kept. But that barbecue…

So I sent a message to our hostess (who, as you may remember, I had only just met):

Hi Beverly – …I’m starting to get my travel posts together from our Tennessee trip, and decided to include a round-up of BBQ recipes. I’d love to headline it with your delicious slow-cooker Spicy BBQ, and I’m wondering if you would be willing to share the recipe with me. If it’s a secret family recipe, or you just aren’t up to sharing it for any reason at all, I totally understand…

After I hit send, I set back and crossed my fingers that my new friend wouldn’t think I was being too presumptuous. Here is her graciously candid reply:

Hi Renée – …confession is good for the soul lol. My sister cooked a Boston Butt roast overnight in the crockpot. Took it out in the morning, covered it and let it cool, cut it up and eliminated any excess fat and froze it. We took it out of the freezer bags, put it in the crockpot and added Corkys BBQ sauce.

That was it in a nutshell. Sis likes to add a bunch of other stuff like brown Sugar, green peppers, onion, pancake syrup and bbq sauce. I’m not a fan of sweet BBQ so chose not to add the sugar or syrup, just Corkys Spicy BBQ and Regular BBQ in two separate crock pots.

No secret recipe, but since it’s Corkys you can certainly feel free to give a Shout out to a Memphis tradition.

Well then, all I can say to that is: first, thanks to Beverly for her kindness, her sense of humor, her candor, and her recipe. And second – I am totally on board with the Corky’s Spicy BBQ!! Let’s hear it for Memphis tradition!!

[Click here to shop for Corky’s BBQ Sauce & other Corky’s products.]

Here are 56 more recipes to scratch your Southern BBQ itch.

Barbecue Round-up

^{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!}

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

Roasted Ratatouille {with Pan-fried Onions}

May 31 By Renée ♥ 12 Comments

Fragrant layers of bright zucchini, tender Japanese eggplant, and juicy romas – all roasted to perfection in a nest of herby, garlicky tomatoes and pan-fried onions.

No one makes ratatouille like I do. In fact, it seems like E-V-E-R-Y-O-N-E puts their own flare on this simple summer vegetable medley. My personal spin? Pan-fried onions for extra sweetness and depth of flavor. SO GOOD!

Originally from the South of France, ratatouille is an amazingly versatile dish, both for the cook and as a meal. Traditionally made with a base of tomatoes, zucchini, onions, eggplant, garlic, and herbs, home chefs around the world add everything from potatoes to porcinis to the mix. Some cook it in a pot on the stove, others roast it in the oven. You can even make it in a slow cooker, or an Instant Pot! The whole idea is, once you have the basic recipe down, feel free to make it your own.

And here’s a little secret… (shhhhh….)

When it comes to making ratatouille, it really doesn’t matter how you put it together.

It’s true! Whether you choose to “fussy up” and camera-ready your ratatouille, or just throw everything in the dish and let the chips fall where they may, the fragrant flavors of all those fresh summer veggies and herbs will magically combine to create something your tastebuds will love.

Ratatouille can be enjoyed hot, cold, or somewhere in between. Serving suggestions are just as flexible, too: as is, over rice, on toast, in pasta, on a sandwich, and with eggs are just a few ideas. (One of our favorite breakfasts is leftover ratatouille with poached eggs.) Enjoy!

5 from 1 vote

Ratatouille with Pan-Fried Onions

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Print Recipe Pin Recipe

Course: Main Course

Cuisine: Vegan, Vegetarian

Servings:

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 large sweet or red onion sliced 3/8" thick
4 teaspoons extra virgin olive oil divided
14 ounces crushed or diced tomatoes (1 can, drained)
1/2 teaspoon apple cider vinegar
2 cloves minced garlic about 1 1/2 teaspoons
1 Tablespoon fresh basil chiffonade
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary or a small spring fresh, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 lb medium zucchini sliced 1/4" thick
1-2 Japanese eggplant sliced 1/4" thick
3 fresh Roma tomatoes sliced 1/4" thick

Garnish:

Fresh basil
Finely grated Parmesan or Romano cheese optional

Instructions

Preheat oven to 350°F. Spray a deep-dish pie plate with cooking spray. Set aside.
Heat a cast iron or heavy skillet over medium-high heat. Add 2 teaspoons of olive oil and swirl to coat skillet. When a water droplet sizzles on the surface, carefully place whole onion slices on the skillet. Allow onion slices to brown and crisp on one side for a few minutes, and then carefully turn them over using a spatula and brown the other side. Allow onion slices to cool, and then separate onion rings from one another and set aside.
In a small bowl, combine dried oregano, thyme, rosemary, salt, pepper, and chili powder.
In a medium bowl, combine crushed or diced tomatoes, remaining olive oil (2 teaspoons), vinegar, garlic, fresh basil, and all but 1 teaspoon of the herb mixture.
Pour tomato mixture evenly into the bottom of a deep dish pie plate. (I use my cast iron pie dish.)
Arrange sliced veggies around the edge of the plate in a pattern that makes you happy. (I did tomato-zucchini-eggplant-zucchini-eggplant-repeat.)
Put the pan-fried onion mixture in the middle of the veggie-ring. Arrange more veggies in the middle, until you are either out of veggies or space, whichever comes first.
OPTIONAL: At this point, you can spray the whole thing with a little cooking spray or brush it with just a bit of olive oil to encourage browning if you would like. Doing so also seems to make the whole thing look better after it is done roasting.
Sprinkle remaining dried herb mixture over the top of the prepared ratatouille.
Bake in preheated oven for an hour, or until the sauce is bubbly and the veggies are tender (but not mushy!!)
Garnish with fresh basil and freshly grated Parmesan or Romano.

Notes

Weight Watchers: 1 serving (1/4 recipe) = 1 SmartPoint [2018]

Alternate (aka "non-fussy") Prep: Put the crushed tomato mixture in your baking dish. Top with pan-fried onions. Throw the veggies on top. Bake as directed.

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

Recipe Notes:

This dish is best when made with the freshest veggies possible.
Be sure to slice your vegetables uniformly to all be approximately the same size and thickness so that everything cooks evenly.
Japanese Eggplant is more tender than Italian eggplant, and works better for this dish. However, if you cannot find it, you can definitely use Italian eggplant as a substitute. The important thing is to cut it in approximately the same size as the other veggies you will be using so everything cooks evenly.
Ratatouille and similar foods (i.e., spaghetti sauce, lasagna, and eggplant parm) usually taste better “the next day,” after flavors have had a chance to marry and mellow. I’m sure that there is a scientific explanation for this phenomena, but whatever the reason, keep this in mind if you plan to serve this dish to company. I often make meals like this a day ahead of time, refrigerate overnight and reheat to serve.

The Naked Colonel’s Original Recipe Fried Chicken {KFC-Style Skinless Copycat Recipe}

March 12 By Renée ♥ 20 Comments

Buttermilk-soaked, cast-iron fried, and finally, oven-finished; this skinless homage to The Colonel’s KFC Original Recipe Fried Chicken is moist, tender, and – I’m just going to say it – Amazing!

I’ve always loved KFC’s Original Recipe Fried Chicken. Back when I was a kid, I remember driving out to “The Speck” in southeast Portland with my Pop and picking up a big red and white bucket of chicken to take home, along with the obligatory mashed potatoes, brown gravy, and container of coleslaw. (Mostly in summer when the temperatures were soaring and the inside of Pop’s Plymouth was like an oven, but that’s another story for another time.)

What I didn’t like about The Colonel’s chicken (or anyone’s chicken for that matter) was the chicken skin. Never have, never will. When I was little, I would carefully remove all the delicious peppery golden coating from my piece of chicken and set it on the side of my plate. Then I would pull off the skin and roll it up in a napkin so I didn’t have to look at it. Then I’d take a bite of chicken and a little bit of coating and eat them together for the full effect. Perfection. These days, I don’t eat a lot of take-out chicken, but when I do, yeah – I still do that, too.

Needless to say, when I was working through this fried chicken recipe and technique, I decided that I would make it skinless by default. However, if you love the skin on your fried chicken, fear not – this recipe will work for you, too! Just… wait for it… use chicken with the skin still on it instead of skinless. (!)

Enjoy!

5 from 9 votes

Naked KFC Original Recipe Fried Chicken {Skinless Copycat}

Print Recipe Pin Recipe

Ingredients

2 cups buttermilk divided
1 tsp Sriracha optional
2 cups flour
3 tablespoons paprika I usually use Smoked Paprika, but regular works fine, too.
2 tablespoons garlic salt
2 1/2 tablespoons ground white pepper
1 1/2 tablespoons brown sugar
1 tablespoon celery salt
1 tablespoon ground ginger
1 tablespoon dried mustard
2 teaspoons freshly ground black pepper
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon salt
1 large egg lightly beaten
10 chicken pieces (One cut chicken, or the equivalent, skinned (I prefer to use legs & thighs)
Vegetable oil for frying

Instructions

Buttermilk Pre-Soak

Combine 1 cup buttermilk and 1 teaspoon Sriracha. The Sriracha it totally optional, but I think it adds another subtle layer of heat to the chicken.
Soak skinless chicken pieces in buttermilk mixture for at least 4 hours, or preferably overnight.

"Chicken Mix"

Combine the dry herbs, spices, and brown sugar in the jar of a small food processor (or clean coffee grinder) and pulverize until uniform in texture.
In a large self-sealing plastic bag or medium bowl, combine flour and pulverized spice mix. Set aside.

Chicken Prep

In a large bowl, combine egg and the second cup of buttermilk. Set aside.
Remove chicken from buttermilk pre-soak. Discard any remaining buttermilk mixture from the Soak.
Dip each piece of chicken in the egg and buttermilk mixture and shake once to remove excess. Drop into bag or bowl of Chicken Mix and dredge to coat. Remove with tongs and rest on wire rack while you complete dredging the rest of the chicken pieces.
Allow chicken to rest at least 10 minutes on rack. [See Notes]

Chicken Fry-n-Bake

Preheat oven to 350°F. Line a heavy sheet pan with foil and set aside. (I like to spray the foil with a little cooking spray to alleviate sticking)
Pour 1/3-1/2 inch of oil into a deep cast iron or other heavy skillet. Heat skillet over medium heat until the oil reaches a temperature of 350°- 360° F.
Fry chicken in batches for 2-3 minutes on each side, or until light golden brown. Remove from oil and set on wire rack while you finish the rest of the chicken. (Allow oil to come back up to temperature between batches.)
Place the fried chicken on the prepared sheet pan and place in preheated oven. Bake for 20-30 minutes, or until chicken is done and juices run clear. (Breasts will take 30-40 minutes, legs and thighs 20-25, and wings 10-15 minutes.)
Remove chicken to a clean wire rack and allow it to rest for at 10 minutes before serving.

Notes

CHICKEN PREP: Allowing the chicken to rest after dredging, even a short time, dramatically improves how well the coating adheres to the chicken when you go on to the frying steps. If time allows, you can stop there and put the chicken, rack and all, into the fridge for an hour or two. You can even dredge the chicken the day before and leave it overnight.

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

It Takes a Village to Fry a Chicken

The foundation for my Naked Colonel’s Original Recipe Fried Chicken recipe is, of course, based on the recently released, culturally iconic “11 Secret Herbs & Spices” recipe from the original “Kentucky Fried Chicken” restaurants, allegedly discovered in the personal affects of Colonel Harland Sanders’ nephew, as reported in the Chicago Tribune in 2016. (Thanks, Trib!)

However, giving credit where it is due, my recipe was also heavily influenced by this wonderful KFC Original Recipe Chicken (Copycat) version from Dinner then Dessert – both she and I unabashedly tinkered with the amounts and types spices, and her tip about pulverizing the herbs and spices is brilliant!

Speaking of tips, the little gem about letting the chicken sit after dredging to allow the coating to better adhere – even more critical when the chicken is skinless – comes straight from Chef Michael Symon of The Chew. Finally, it leans hard on my own chicken frying experience, as passed down from Grandma B and my own mother, and my personal tastes. So, apparently it takes a village to fry a chicken.

Pulverizing the spices into uniform size before mixing them into the “Chicken Mix” makes all the difference! {Thanks to Dinner then Dessert for this great tip!}

Reminder: Hot oil can be very DANGEROUS! Please take all precautions necessary to ensure the safety of yourself and those around you.

Hey Renée, can’t I just fry the chicken in the skillet until it’s done?

Well, of course you can – you can do anything you want! Just so you know, KFC finishes their Original Recipe fried chicken in a pressure cooker (or at least they did when I was a kid). I like to take the extra step and finish it in the oven for a couple of reasons.

First, chicken needs a lot of room to fry – you should never crowd pieces in your skillet. Finishing it in the oven allows you to give the chicken the room it needs and still get a lot of chicken done all at the same time. Second, I know that all the chicken will be done to the bone, and I won’t get any pink chicken surprises when I take a bite. Finally, I personally like the texture of the coating better after baking versus doing a full fry. It’s totally up to you, though.

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

This Naked Original Recipe Fried Chicken copycat recipe is the result of many influences. What will you do to make it your own? I’d love to read your tips and tricks in the comments below!

Cast Iron “Shrimp & Grits” Pizza {with GF Polenta Crust}

February 26 By Renée ♥ 11 Comments

This Shrimp & Grits Pizza honors the flavors and essence of its classic Southern roots, while presenting the components of this time-honored favorite in a deliciously unique way.

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

If you’ve ever wondered how bloggers and recipe developers come up with new ideas, here’s a little window into how I came up with this one. For the past few weeks, I have been a little obsessed with the idea of making a polenta pizza. First, I thought about making a Tex-Mex style pizza, but that seemed too obvious. Then an Italian-themed pizza, or maybe a roasted veggie pizza. (Actually, I’m still considering the latter.)

But none of those ideas were making me all that excited. So I changed tacks and started to focus more on the polenta as an ingredient and what it goes best with, which led me to thinking about grits, because polenta is basically just grits that have set up. Which of course led me to Shrimp & Grits, which has rapidly become one of my favorite things in life, food-wise. At that point, I circled back to pizza, and here we are.

Shrimp & Grits is a Southern classic. A dish once served almost exclusively below the Mason-Dixon line, Shrimp & Grits (cheesy or otherwise) has become wildly popular across the US in recent years, and now appears on menus from New York to Oregon. This deconstructed Shrimp & Grits Pizza honors the flavors and essence of this archetype of Southern cooking, while presenting something deliciously unique.

The biggest hurdle to this recipe was creating a crust that could stand up to toppings. I didn’t want to make a pizza you have to eat with a fork, which is essentially what you get if you use traditional polenta. In order to make a crust that can be sliced, held in your hand, and eaten like a proper pizza, I had to include a few extra ingredients. So technically, this isn’t a “polenta” crust so much as it is a Polenta-Meets-a-Giant-Johnny-Cake, but that is simply too long to put in a recipe title, so I’m calling it Polenta and calling it good. You are welcome to call it whatever you want. 😉 (There is a whole post devoted to my Spicy Polenta Pizza Crust recipe, if you’d like more tips on making the crust.)

TIP: Shrimp & Grits Pizza is one of those recipes that looks long and involved, but in reality, is very easy to execute. You can make it in any large, oven-safe skillet, but cast iron will give your crust a nice crispy texture.

5 from 1 vote

Cast Iron "Shrimp & Grits" Pizza {with GF Polenta Crust!}

This Shrimp & Grits Pizza honors the flavors and essence of its classic Southern roots, while presenting the components of this time-honored favorite in a deliciously unique way.

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Print Recipe Pin Recipe

Course: Main Dish

Servings:

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Prepare Pizza Toppings

1 lb medium shrimp deveined and shelled
1 tablespoon Spicy Skillet Dry Rub (RECIPE below)
2 cloves garlic minced
2 tablespoons olive oil divided
1/2 pint cherry or grape tomatoes
2-3 slices thick bacon cut into 1/2" pieces
1/2 large sweet onion sliced into thin strips, root to tip
1/2 red bell pepper cut into thin strips

Polenta Pizza Crust

1 cup medium-grind cornmeal I use Bob's Red Mill Medium Grind Organic Cornmeal
½ cup flour I use Bob's Red Mill GF Flour
1 tablespoon Spicy Skillet Dry Rub (RECIPE Below)
½ teaspoon baking powder
1 cup milk
2 tablespoons butter
1 egg lightly beaten
1 tablespoon olive oil

Final Steps

1 1/2 cups shredded cheddar cheese divided
2-3 green onions sliced

Instructions

Prepare Pizza Toppings

Preheat oven to 400°F.
Marinate Shrimp: In medium bowl, combine 1 tablespoon olive oil, Spicy Skillet Dry Rub, and minced garlic to make a thick paste. Add shrimp and toss to coat thoroughly. Allow to marinate while you roast the tomatoes.
Roast Tomatoes: While shrimp is marinating, roast the cherry tomatoes. To do this, toss the tomatoes lightly in a little olive oil and spread on a heavy sheet pan. Sprinkle generously with kosher salt. Roast for 15 to 20 minutes, until the tomatoes are soft. Remove from oven and set aside.
Prepare Shrimp & Veggies: In a cast iron skillet or heavy pan over medium heat, fry bacon pieces until crispy. Using a slotted spoon, carefully remove bacon from skillet and set aside.
Add chopped onion and red bell pepper to hot skillet and sauté in bacon drippings until soft and translucent.
Push all the vegetables to one side of the pan. Stir in shrimp and and cook 3-4 minutes, or until just barely pink. (DO NOT overcook!)
Set shrimp mixture aside while you make pizza crust. If you are using the same skillet for the pizza, just put the shrimp mixture in a bowl and wipe your cast iron skillet clean before beginning the next step.

Polenta Pizza Crust

Preheat oven to 400°F.
In a large bowl, whisk together cornmeal, flour, salt, baking powder, and Spicy Skillet Dry Rub.
In a medium saucepan, heat milk and butter over medium heat until tiny bubbles begin to appear around the edge of the pan. Remove from stove and stir until butter is completely melted.
Add the hot milk mixture to the dry ingredients and stir to blend. Whisk in the beaten egg and thoroughly combine. Let set briefly while you prepare skillet.
Heat a 10-inch cast iron skillet or round griddle over medium heat until a drop of water sizzles on the surface. Add a tablespoon of olive oil to the skillet and swirl oil to thoroughly cover pan. Give the cornmeal mixture one more good whisking, then carefully pour prepared cornmeal batter into hot griddle and spread evenly with spatula.
Bake in preheated oven for 8-9 minutes, or until the top is set and the bottom is beginning to brown.

Final Steps

Remove prepared crust from oven, and switch oven to broil.
Optional: If you wish, you can flip the crust over at this time. I do this because I like the browned part facing up, plus it gives the other side a chance to brown a bit too.
Sprinkle prepared pizza crust with a generous cup of shredded cheddar cheese, then place under broiler for 1-2 minutes to melt the cheese.
Remove from oven and distribute shrimp mixture and roasted tomatoes evenly across pizza crust.
Sprinkle 1/2 cup shredded cheddar over top. Place under broiler for 1-2 minutes - just long enough to melt the cheese on top. Remove from oven.
Garnish with sliced green onions. Cut into slices and serve warm.

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

TIP: This recipe makes one 10-inch pizza. If your skillet is larger or smaller, adjust amounts accordingly.

Click here for more details about how to make Polenta Pizza Crust

The Spicy Skillet Dry Rub recipe below was originally created for Spicy Pan-fried Rockfish; however, I’ve used it on everything from roasted vegetables to barbecued steak, and it is amazing every single time. It’s especially great on shrimp, and really makes this Shrimp & Grits Pizza pop!

It’s no secret that I’m a huge fan of cast iron cooking, and my 10.5-inch griddle is one of the pieces I use nearly every day. If cast iron is something you’re thinking about investing in, I suggest starting with a 10-inch chef’s skillet and following it up with a 10.5-inch round griddle. These are the two cast iron items I use most often, followed closely by my beautiful cast iron pie plate!

5 from 12 votes

Spicy Skillet Dry Rub

Prep Time5 mins

Total Time5 mins

Print Recipe Pin Recipe

Course: Condiment

Author: Skillet, Seattle, WA [IFBC 2015]

Ingredients

5 tablespoons smoked paprika
1 tablespoons garlic salt
2 1/4 teaspoons ground ginger
1 tablespoons ground pasilla pepper
2 teaspoons ground chipotle pepper
1 tablespoons ground New Mexico chili pepper
1/2 tablespoon ground mustard powder
5 teaspoons white granulated sugar
2 tablespoons kosher salt

Instructions

Mix all ingredients. Store in an air-tight container.

Notes

Ingredient Substitution: If you don't have all the dried peppers on hand, just substitute 3 tablespoons of regular chili powder for the ground pasilla, chipotle, and New Mexico chili peppers.

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

Tip: You can find the ground pasilla pepper and ground New Mexico chili pepper used in this dry rub in the Mexican/Hispanic foods aisle of most grocery stores (in my area, Winco, Freddy’s, and Safeway all stock them) or in your local Hispanic Mercado (i.e., Su Casa Imports, El Mercado, etc). I found the ground chipotle pepper in the bulk section at Winco. All of the dried ground peppers are very inexpensive and the recipe makes a lot of dry rub, so it will go a long way.

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

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

♥︎ Did you love this Cast Iron “Shrimp & Grits” Pizza recipe? If so, I would appreciate it so much if you would give it a star review in the comment section below! Also, be sure to snap a picture of your finished pizza and share it with me on Instagram using the hashtag #thegoodheartedwoman.

Pennington Farms Blackberry Buckle

February 9 By Renée ♥ 11 Comments

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

If you ever find yourself traveling through southern Oregon’s beautiful Applegate Valley between Medford and Grants Pass, Pennington Farms is one stop you must plan to make. I fell in love with the place the first time I visited.

^{My visit to Pennington Farms was included as part of a Travel Oregon press trip. As always, all opinions and images are my own. This post may contain affiliate links, but don’t worry – they won’t bite.}

“Once there was a boy named Sam who grew up in the surf and sand
To the mainland he headed on the journey of his life
And ended up finding his wife.
The couple got married and had quite a clan
Sam said, “Let’s leave the city for simpler life”
So to the farm the headed hand-in-hand.”

So begins the saga of Pennington Farms, which welcomes visitors as soon as they step through the bakery door.

Open year-round, a visit to Pennington Farms recalls a simpler time, filled with ripe, juicy berries fresh from the vine and scratch-made baked goods like your grandma used to make.

Founded by the Sam and Cathy Pennington back in the mid-‘90s, this 90-acre family-run farm now grows between 38-50 varieties of berries each year, including many hard-to-find heirloom varieties. As stewards of the land, the Pennington family is committed to a farming philosophy that relies on organic, biodynamic methods, with a goal of working in harmony with the earth’s natural rhythm.

The Country Bakery at Pennington Farms is a delight for the senses and aromatherapy for the soul. Beautiful scratch-made pastries, pies, and cookies, homemade jams and syrups. Surfboards from a former life decorate the walls and seasonal berries line the shelves. Good vibes abound.

Pennington Farms focuses on cultivating harder-to-grow heirloom berries, which typically produce fewer, smaller berries that must be picked by hand. The trade-off for this extra labor is an intensity of true berry flavor that, according to Cathy Pennington, newer hybrid varieties simply don’t deliver.

How to Enjoy Berry Season Year-round

Berry season is fleeting and fresh berries off the vine have a very short shelf life; nevertheless, with just a minimum of effort you can have berries year-round.

When you bring fresh berries home, cull them and immediately discard any moldy or overripe berries.
Put the remaining berries, unwashed, into a container lined with paper towels to absorb any moisture.
Do not wash berries until just before eating, and then only briefly in cold water.
To freeze berries, distribute dry berries in a single layer on a clean cookie sheet and put them in the freezer until frozen. Remove from freezer just long enough to pour into a plastic freezer container or sealable freezer bag and return them to the freezer immediately. Berries can be frozen for up to one year.
When baking with frozen berries, do not thaw before using.

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman

5 from 1 vote

Pennington Farms Blackberry Buckle

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Print Recipe Pin Recipe

Course: Dessert

Servings:

Author: Pennington Farms, Grants Pass, OR

Ingredients

Batter:

2 cups flour
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter softened
¾ cup sugar
1 egg
½ cup milk
2 cups fresh or frozen blackberries

Topping:

½ cup flour
½ cup sugar
¼ cup butter

Instructions

Preheat oven to 350°F. Grease a 9x9 baking dish.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a medium mixing bowl, beat butter on high until pale and fluffy. Add sugar and continue mixing until they are thoroughly creamed. Beat in egg.
With mixer on low, add flour mixture and milk to creamed mixture a little at a time, alternating between the two and beating until smooth.
Spoon batter into prepared pan. Evenly distribute berries over top.

Topping

In a small bowl, combine flour and sugar, and then cut in butter with a pastry blender, fork (or your fingers) until the mixture resembles oatmeal. Sprinkle over berries.
Bake in preheat oven 50-60 minutes, or until golden brown. Serve warm, preferably with a scoop of vanilla ice cream.

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

To get to Pennington Farms, take the “long way” between Grants Pass and Medford on the Jacksonville-Williams Highway [Oregon Route 238]. The Pennington Farms bakery and farm market are open almost year round, and their products are available at the farmers’ markets in Ashland, Medford and Grants Pass, as well as specialty shops throughout the area.

Pennington Farms
11341 Williams Hwy
Grants Pass, OR 97527
541.846.0550
pnnngtnj@aol.com

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

^{Disclosure: My visit to Pennington Farms was included as part of a Travel Oregon press trip. This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!}

More Southern Oregon Travel & Food

One Day in Ashland, Oregon

Ashland, Oregon: where culture runs deep, local cuisine is celebrated, creative inspiration is bountiful, and thespians are the coolest kids in town.

Four Scenic Stops on the Applegate Valley Wine Trail

Take a drive on the Applegate Valley Wine Trail and experience the best of Southern Oregon wine country: stunning scenic beauty, small-town warmth, uncrowded tasting rooms, and artisan winemakers committed to their craft.

One Fine Day in Jacksonville {Oregon}

Blending small town ambience with sophisticated taste, this 1850’s gold-rush town is booming with music, wine, and history.

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

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

Pennington Farms Blackberry Buckle

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

Rogue Creamery {+ 24 Delicious Blue Cheese Recipes}

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

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

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

Finger-lickin’ Down-home Southern Cooking {15 Recipes}

June 30 By Renée ♥ 29 Comments

Satisfy your belly and your soul with these delicious Southern classics.

When I think of Southern cooking, I think smoky, sweet, and smokin’ hot Comfort-with-a-capital-C. As Mr B says, “That’s what I’m talkin’ ’bout.”

Speaking of Smokin’ Hot…

If you like your fried chicken with a side of scandalous backstory, all served up on a slice of white bread with a pickle, Nashville Hot Chicken is right up your alley. This Easy Nashville Hot Chicken from Bacon is Magic uses another well-known southern ingredient to kick the heat up: Tabasco.

Easy Nashville Hot Chicken from Bacon is Magic

If you want to check out another Hot Chicken recipe, Mr B and I had some amazing Hot Chicken when we were in Nashville at a little chicken joint called Hattie B’s, a place famous for their hot chicken. The best part is, they freely share their recipe with the public! YES! You read that correctly!! You can find it here.

You can also read more about Nashville Hot Chicken’s rough and tumble past, and get some great recipes in the deal, check out Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville’s Beloved Bird [affiliate link].

Shrimp & Grits

I am totally in love with shrimp and cheesy grits; in fact, it may even be my new favorite thing! I can’t wait to make these Buffalo Shrimp and Blue Cheese Grits from Taste & See!

Shrimp and Grits may be the epitome of southern cuisine. So much so that some people refer to the south as the “Grits Belt.” It is a staple throughout much of the southern US and especially many “low country” coastal towns (think Charleston, New Orleans, or Jekyll Island, GA).

~Holly, Taste & See

Buffalo Shrimp and Blue Cheese Grits from Taste & See

* * *

Here’s another spin – Cajun Shrimp and Kale Cheesy Polenta from Body Compass Discovery.

Shrimp & Polenta | The Good Hearted Woman

Cajun Shrimp and Kale Cheesy Polenta from Body Compass Discovery

* * *

Vegetables (sort of) and More Grits

This Old Fashioned Southern Corn Pudding from Basil & Bubbly is even purported to have magical powers!

It’s the best kind of “secret weapon” dish. Delicious and requiring practically zero effort if you use canned corn, but absolutely sublime when you have the time to go through the trouble of using fresh cobs, this corn pudding will make you friends, clean your house, and increase your worldwide influence.

~ Marianne, Basil & Bubbly

Old Fashioned Southern Corn Pudding | The Good Hearted Woman

Old Fashioned Southern Corn Pudding from Basil & Bubbly

* * *

Cheesy Grits Breakfast Bowls with Sausage, Scrambled Eggs & Spinach from Family Food on the Table are loaded with crumbled sausage, soft scrambled eggs and sautéed spinach for a hearty, delicious start to the day!

Cheesy Grits Breakfast Bowls with Sausage, Scrambled Eggs & Spinach from Family Food | The Good Hearted Woman

Cheesy Grits Breakfast Bowls from Family Food on the Table

* * *

Southern Tomato Pie with Fried Onions from The View for Great Island is based on the classic Southern dish where thickly sliced ripe tomatoes are set into a single pie crust, covered in a slurry of mayo and grated cheese, and then baked into a bubbling cauldron of pure comfort.

Southern Tomato Pie with Fried Onions from The View for Great Island

* * *

Teri, from Buy This Cook That is one of my favorite food bloggers. Here’s what she has to say about her Daddy Dale’s Tennessee Tomato Gravy recipe.

It doesn’t matter who you are or where you are from, Tomato Gravy is good Southern food… First and foremost, do NOT mistake this for tomato or pasta sauce. This is not an Italian-style tomato sauce. Although I would totally scarf this tomato gravy down on top of spaghetti. Just sayin’.

HINT: Try this over my Perfect Buttermilk Biscuits for a real stick-to-your-ribs meal.

Daddy Dale’s Tennessee Tomato Gravy from Buy this Cook That

* * *

Pulled Pork & BBQ

I have to admit, I got an education when I was putting this round-up together. I knew that BBQ styles were regional, but I had no idea how tightly drawn those regional lines were. I have a feeling that if I actually lived in the South, I would discover places where the style differed from one town to another.

This North Carolina Pulled Pork recipe and tutorial comes to us from Simon, who walks us through a recipe from American pitmaster Steven Raichlen, well known for his BBQ television show “BBQ University.”

Pulled Pork is one of those recipes that can make you a BBQ legend among your friends. What most people don’t know is that it’s not as hard as it looks! Once your meat is smoking you barely need to do a thing to end up with a delicious piece of meat.

Simon, The BBQ Bastard

NC Pulled Pork from The BBQ Bastard | The Good Hearted Woman

North Carolina Pulled Pork from The BBQ Bastard

* * *

Goodie Godmother offers a different take with the Godfather’s Eastern North Carolina Style Pork Shoulder with spicy vinegar sauce.

Eastern North Carolina Pulled Pork from Goodie Godmother

* * *

While this next recipe may horrify BBQ traditionalists all over the South, there is definitely something to be said for the ease of using a slow cooker to do the job. With just 15 minutes of prep, Slow Cooker Carolina Pulled Pork from Cooking with Mamma C can be waiting for you after a long day. The tender meat has a nice vinegar kick and sweet heat.

Slow Cooker Carolina Pulled Pork from Cooking with Mamma C

* * *

Simon the BBQ Bastard 😉 shares another entry from pitmaster Steven Raichlen, with Red Eye Ribs.

Red Eye Ribs from The BBQ Bastard

* * *

In the Carolinas, vinegar based barbecue sauce and pulled pork go hand in hand. You can’t have one without the other. This Carolina Barbecue Sauce comes to us from Katie at A Fork’s Tale, who puts it succinctly: “Us Southerners are crazy over Sauce.”

Carolina BBQ Sauce from A Fork’s Tale

* * *

Dessert

Lemon Chess Pie from Meg is Well is tart, fresh, and sweet – perfect for picnics or summer gatherings.

Lemon Chess Pie from Meg is Well

* * *

This patriotic Miss American Flag Pie from Jenn’s Farm Table is the perfect way for Americans to celebrate Independence Day, or any patriotic holiday. I thought it was important to share the impetus behind it as well.

Miss American Flag Pie represents women’s perseverance to defend their rights. We shouldn’t have to fight for our rights again. It’s a reminder to get involved on any level and be proud to be a powerful woman in the land of the free.

~ Jenn, Jenn’s Farm Table

Miss American Flag Pie from Jenn’s Farm Table

* * *

Adult Beverages

These ice cold Blackberry-Lemon Mint Juleps from Striped Spatula are a fragrant and refreshing twist on a classic. Perfect for sipping on a warm day!

Blackberry-Lemon Mint Juleps from Striped Spatula

* * *

I’ll end this post in the same way that Mr B likes to end a hot summer day: with an ice cold mule. (OK, more often than not, he has a beer, but I do need to wrap this up and he does love a good mule on a hot day, so just go with it…) This Blackberry Sage Kentucky Mule from The Gastronom holds flavors of summer in a cold copper cup.

Blackberry Sage Kentucky Mule from The Gastronom

* * *

Slow & Easy White Chicken Chili {5 Ways!}

November 8 By Renée ♥ 3 Comments

Today I’m sharing a simple, belly pleasing, stick-to-your ribs recipe that will take all of 20 minutes of your time to prepare. You can let the slow cooker do all the work for the other approximately 20 hours (for the Slow Version) or 2 hours (for the Lightning Version) that it takes to cook.

As written, this White Chicken Chili is relatively mild, but you can spice it up by leaving the seeds in the jalapenos and/or adding more of them to the mix.

Depending upon which approach you take to making this White Chicken Chili, it will take you between two and 24 hours to prepare, but your actual hands-on prep time remains constant – about 20 minutes. All five versions listed produce delicious, savory results:

Slow: 20 hours – recipe as directed: overnight soak, then slow cooker on low.
Moderate: 18-19 hours – recipe as directed: overnight soak, then slow cooker on high.
Moderately fast: 10-12 hours – “Fast Soak” beans. (See Fast Soak Instructions at the bottom of the post) Continue with recipe as directed, with slow cooker on low.
Fast: 5-6 hours – “Fast Soak” beans. Continue with recipe as directed, with slow cooker on high.
Lightning: 1 1/2 – 2 hours – Use canned beans. Continue with recipe as directed. Cook in slow cooker on high for at least one hour.

White Chicken Chili

Print Recipe Pin Recipe

Servings: quarts

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 lb small white beans or 2 - 15oz can great northern beans, drained and rinsed
1 large onion chopped
2-3 cloves garlic minced
2 tablespoon olive oil
Juice of 1/2 lime
2- 4 oz can diced green chilis
1 - 2 jalapenos minced (for mild chili, removed seeds)
1 1/2 teaspoons salt
1 1/2 teaspoons cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon freshly ground pepper
1 lb shredded chicken
6 cups chicken broth
1 lb cooked shredded chicken
Toppings: avocado slices lime wedges, sour cream, tortilla strips, and chopped cilantro

Instructions

Soak beans for 4-8 hours, or overnight. Drain and rinse.
In a large heavy skillet over medium heat, sauté onions and garlic in the olive oil over medium high heat. Cook until the onions are translucent and just beginning to turn brown.
Combine sautéed onions and garlic, soaked beans, and all of the remaining ingredients except the chicken in slow cooker. Cover and cook on low for 10-12 hours (or high for 4-5 hours), or until the beans are very tender. (Add additional broth or water if necessary.)
When beans are very tender, use an immersion blender or potato mashed to mash some of the beans up. This will slightly thicken chili. (Don’t overdo it though or you will have bean puree!)
Add chicken about thirty minutes before the chili is done.
Serve with toppings on the side: avocado slices, sour cream, lime wedges, tortilla strips, and chopped cilantro are all good choices.

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

How to FAST SOAK beans:

In a medium saucepan, cover the beans with enough water so that it is at least an inch above the top of the beans. Bring the beans to a boil over high heat. Cook for one minute, and then remove from heat. Cover pot and allow beans to soak for one hour. Drain and rise beans before proceeding.

“To win the people, always cook them some savoury that pleases them.”
― Aristophanes, The Knights

Apricot Chicken Tagine with Ginger & Mint

September 19 By Renée ♥ 65 Comments

Apricot Chicken Tagine with Ginger & Mint is an exotic, warmly spiced stew that is easy to prepare, family-friendly, and oh so delicious!

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

Ever since Mr B and I took our French-Moroccan cooking class last spring, I have been intrigued with tagine cooking. A North African stew made in a distinctive clay-pot slow cooker of the same name, tagine is an easy to prepare, family-friendly medley of warm spices, tender meats, fresh vegetables, and dried fruits. Moreover, tagine (the stew, not the clay pot) falls squarely into what I like to call the New Comfort Food.

Mr B and I have been blogging here for almost four years now (can you believe it!?) and in that time, GHW has experienced a lot of changes as we’ve refined our niche. However, if there is one thing that has been constant on GHW from the get-go, it is our focus on clean, mindfully prepared comfort food.

For us, comfort food doesn’t need to be the heavy, fatty and gravy-laden fare of our great-grandma’s time. (No offense to great-grandmas anywhere – your food was awesome!) This new generation of comfort food is about nourishing body and soul – with delicious food that is both good for us and environmentally responsible.

Fresh, healthy ingredients are the cornerstone of our New Comfort Food, and this tagine is chock-full of them. It’s a dish that I feel good about eating and feeding to my family.

Speaking of family – I think that’s what comfort food is really all about. It isn’t the carb count or the gravy on top – its family and friends and the memories we make with them around the table. That’s another thing I love about this meal: tagines are traditionally eaten communally, with diners gathered around the tagine eating by hand, using pieces of bread to scoop up meat, veggies and sauce. As far as I’m concerned, a family meal doesn’t get much better than that.

Guess what! You don't need a fancy Tagine dish to cook a Tagine recipe! It can also be easily prepared in a cast iron skillet, Dutch oven, or even a humble covered casserole dish with excellent results! 🌻 #moroccantagine #taginerecipe Click To Tweet

5 from 4 votes

Apricot Chicken Tagine with Ginger & Mint

Prep Time25 mins

Cook Time1 hr

Total Time1 hr 25 mins

Print Recipe Pin Recipe

Course: Main Course

Cuisine: French-Moroccan

Keyword: chicken, tagine

Servings: -6 servings

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

Spice-rub for Chicken:

1 teaspoon kosher salt
1 teaspoon harissa dry spice
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon cinnamon

Tagine:

1 tablespoon olive oil
1 large onion halved and thinly sliced lengthwise
1 ½ tablespoon minced fresh ginger
2 cloves garlic minced
6 - 8 Chicken thighs and/or drumsticks skin removed
2/3 cup dried apricots coarsely chopped
1/4 cup golden raisins
4 medium carrots peeled and cut into ½” inch pieces
1 1/2 cups chicken broth
2 tablespoons honey
2 tablespoons tomato paste
2 tablespoons fresh lemon juice
1 teaspoons ground cumin
1 teaspoon cinnamon
1 teaspoon harissa dry spice
¼ cup loosely packed chopped fresh mint
2 tablespoons toasted pine nuts optional

Instructions

PREP (20-25 minutes)

Chicken: Combine spice rub ingredients in a medium bowl. With hands, rub mixture all over chicken, thoroughly covering all surfaces. Use all of the rub.
Heat 2 tablespoons oil in a stovetop safe tagine, Dutch oven, or cast iron skillet over medium heat. Add chicken and cook until lightly browned on all sides; about 3-4 minutes on each side. Remove to a plate and let rest.
Onions: Into the same cooking vessel you used for the chicken, add sliced onions, reduce heat to medium and cook, stirring occasionally, until they are tender and just beginning to brown; about 10 minutes. Add minced ginger and garlic and saute for another 2 minutes. Transfer the prepared onions to a bowl and set aside.

TAGINE (1-2-3 & Done!)

Arrange browned chicken into the bottom of tagine, then layer on top (in order): carrots, chopped apricots and raisins, and prepared onions.
Whisk together chicken broth, honey, tomato paste, lemon juice, cumin, cinnamon, and harissa in a medium bowl. Pour broth mixture evenly over the top of your little chicken mountain.
Bring to a simmer, then reduce heat to low (just hot enough to keep it simmering), cover and cook until chicken is very tender; 35-60 minutes.(You can do this on the stove-top, but I prefer to cook it in a 325° F oven.)

SERVE

Remove from oven. Remove lid, fold in half of the fresh mint, and allow to cool for 15 minutes so that the mint infuses into the dish and the juices thicken a bit. Season to taste. Garnish with remaining fresh mint and toasted pine nuts (optional). Serve with warm bread or couscous.

Notes

Note that you do not need to have an official clay tagine to make this dish: it can also be easily prepared in a cast iron skillet, Dutch oven, slow cooker, or even a humble covered casserole dish with excellent results.

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

Short on time? With one small adaptation, this dish can go from stove-top to table in under an hour! Just substitute in boneless, skinless thigh fillets and cook it for it for just 25 minutes [Tagine – Step 3].

Extra time on your hands? I prefer to complete the cooking of my tagine in the oven. For crushingly melty-delicious, fall-apart tender meat, heat your oven to 300° F and cook in covered tagine for 2 – 2 1/2 hours.

Prep Notes

Browning the chicken
Because my tagine has a ceramic base, I brown the chicken in my cast-iron skillet and then transfer the browned chicken to the tagine. If your tagine has a steel-clad or cast-iron base (or you are making it in a Dutch oven or other metal-based vessel) you can brown it on the stovetop right in the tagine.

Harissa
If you’re unfamiliar with harissa, it’s a North African spice blend made up of hot chili peppers and other spices, including coriander, cumin, and garlic. Harissa comes in a wet paste or a dry powder, with varying degrees of spiciness, and has a deep, roasted pepper flavor with just a hint of sweetness. I’ve chosen to use the dry spice for this recipe, but you can substitute the spice paste if that’s what you have on hand.

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

So what is comfort food to you? Do you have any “new” comfort food traditions?
We’d love to hear about them in the comments below!

Foil Stew: The Ultimate Comfort Food

July 15 By Renée ♥ 19 Comments

Foil Stew {aka Hobo Dinner, Campfire Stew, Tin Foil Dinner} is easy, fun, and so good that you’ll want to make it even when you aren’t camping.

Foil Stew is my ultimate comfort food, each bite bringing to mind countless nights under the stars. Like some ethereal scrapbook, just the scent of its exquisite, savory, caramelized deliciousness makes my mind dance through cherished memories of past camping trips – with my dad and mom, and Campfire Girls, and my Girl Scouts, and my CITs, and and Mr B and Em….

It is extraordinary that such a simple meal can hold so much.

There really isn’t much to making a great foil stew: just mix, wrap, and cook. Let me break it down for you.

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

FOIL STEW BASIC INGREDIENTS

(Scroll down for printable recipe with basic directions)

For each serving/packet of foil stew, you will need:

1 medium potato, sliced 1/8-inch thick (peeling is optional) – I use a mixture of regular and white-fleshed sweet potatoes. (The sweet potatoes are a relatively recent addition for me, and I love what they bring to the party.)
1 large carrot, sliced 1/8-inch thick (once again, peeling is optional)
1 handful sliced onion – We tend to use a very large handful.
3-4 ounces of protein – Ground beef, ground chicken, boneless chicken pieces, sausage, vegetarian alternatives all work well. DO NOT PRECOOK ANYTHING!! Put animal-based proteins into the stew RAW, breaking up any ground meats and distributing it evenly throughout your stew. (Some people do like to make a pattie with their ground meat and put it on top, but I am not a fan.)
1/3-1/2 cup Cream of Mushroom Soup – Straight out of the can. Any Cream of… soup will work fine. We also really like Cream of Celery.
Seasoning as desired – Salt, pepper, etc.

PLEASE keep in mind that these amounts are estimates. Adjust them to your own tastes and appetite.

VARIATIONS: There are more variations and combinations to this list than I can possibly list here. You can add your favorite veggies (lots of people like corn), mix up your proteins, use any kind of “Cream of” soup. Once you get the process down, you can change it up as much as you want to make it your own.

VERY IMPORTANT: You may look at your uncooked foil stew and think, “Oh my gosh, I will never be able to eat all of that!” Which might be true – but remember, everything will cook down by about a third, and when you are camping, you tend to be hungrier than when you are at home. Plus, Foil Stew makes great leftovers!

LEFTOVER TIP: If you do end up having leftovers, I strongly encourage you to fry them up for breakfast and top them with a fried egg. (You’re gonna thank me for this.)

If everyone is eating the same thing, you can mix your foil stew up in a big bowl for everyone, and then just wrap them individually. However, in our family, because some of us are vegetarians, we usually mix the basic veggies together and then mix in the protein and soup right on the foil.

Foil Stew: So Good You'll Want to Make It Even When You Aren't Camping | The Good Hearted Woman

We used Morning Star Crumbles for Em’s vegetarian dinner this time. (If you use ground beef or chicken, DO NOT precook them – they should go into the packet raw.)

Be generous with the soup – that’s what provides the moist base for your stew to, well… stew in. Once you have your stew ingredients all together, toss it well with your hands to mix everything together. If it isn’t very goopy, you don’t have enough soup in it.

ABOUT THE FOIL: From years and years of experience, I can tell you that you will get much better results if you use Heavy Duty aluminum foil. Regular aluminum foil simply does not stand up to the coals of an open fire like the heavy duty stuff does.

HOW TO WRAP YOUR FOIL STEW

THE WRAP

A. Put your mixed foil stew ingredients in the middle of the foil, and then bring the foil up so that the ingredients are resting inside in a slightly elongated pile.
B. Fold the top edges down together about 1 inch and crease. Fold over and do it again, and then once again. It helps to hold the foil stew up as you do this, because this allows you to keep some extra space in the packet, which helps in the cooking process. In other words, the folds themselves need to be very tight, but the foil stew inside should have a little wiggle room.
C. Push the two ends down so that your foil stew is safely in the middle of the packet.
D. Fold or roll the ends tightly.
E. Get a second piece of foil and repeat steps A-D.
F. Ready for the fire.

BAKING YOUR FOIL STEW

To bake over an open fire, simply place your prepared foil stew on a bed of coals for 25-50 minutes, turning every 10-15 minutes. Time depends upon the size of your foil stew, how hot your coals are, how cold it is outside, etc. It will start to sizzle after awhile. I usually check my stew after about 30 minutes. The trick is to take it off when the vegetables have started to caramelize, but before they start to burn. This is where the double wrapping helps immensely – when you think it is done, carefully open the packet at check. If it needs more time, simply wrap it back up and pop it back on the coals.

If you don’t have a camping trip planned any time soon (or you are simply not a camper), you can also bake your foil stew over prepared briquettes, on top of a BBQ, inside a Dutch oven, or in your oven at home [375° F].

Foil Stew

Foil Stew {aka Hobo Dinner, Campfire Stew, Tin Foil Dinner} is easy, fun, and so good that you'll want to make it even when you aren't camping.

Print Recipe Pin Recipe

Servings: serving

Author: Renée ♥ The Good Hearted Woman

Ingredients

1 medium potato sliced 1/8-inch thick (peeling is optional)
1 large carrot sliced 1/8-inch thick (peeling is optional)
1 handful onion sliced or chopped
3-4 ounces protein Ground beef, ground chicken, boneless chicken pieces, sausage, vegetarian alternatives (DO NOT PRECOOK ANYTHING)
1/3-1/2 cup Cream of Mushroom Soup Any Cream of… soup will work fine. (We really like Cream of Celery)
salt & pepper Season as desired

Instructions

Put all foil stew ingredients in the middle of a large piece of heavy duty aluminum foil, and then bring the foil up so that the ingredients are resting inside in a slightly elongated pile.
Fold the top edges down together about 1 inch and crease. Fold over and do it again, and then once again. It helps to hold the foil stew up as you do this, because this allows you to keep some extra space in the packet, which helps in the cooking process. In other words, the folds themselves need to be very tight, but the foil stew inside should have a little wiggle room.
Push the two ends down so that your foil stew is safely in the middle of the packet.
Fold or roll the ends tightly.
Get a second piece of foil and repeat steps A-D. Ready for the fire.
To bake over an open fire, simply place your prepared foil stew on a bed of coals for 25-50 minutes, turning every 10-15 minutes. Time depends upon the size of your foil stew, how hot your coals are, how cold it is outside, etc. It will start to sizzle after awhile. I usually check my stew after about 30 minutes. The trick is to take it off when the vegetables have started to caramelize, but before they start to burn. This is where the double wrapping helps immensely – when you think it is done, carefully open the packet at check. If it needs more time, simply wrap it back up and pop it back on the coals.

Notes

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

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

« Previous Page

This Old School Cafeteria Pizza recipe captures the essence of all that was good in the school cafeterias of our youth. (Cafeteria ladies not included.)

The Three Essential Elements of School Cafeteria Pizza

1 . The Pourable Crust

2. The Pizza Topping Sauce

3. The Cheese

Old School Cafeteria Pizza

Equipment

Ingredients

Pourable Pizza Crust

Pizza Topping

Cheese Blend

Instructions

Pizza Crust

Pizza Topping

Cheese Blend

Assemble Pizza

Notes

Nutrition

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

Fifty-seven amazing Southern-style barbecue recipes for your grill, oven, slow cooker, smoker, and Instant Pot.

Barbecue may not be the road to world peace, but it’s a start.

Beverly’s {Super Easy} Slow Cooker Spicy BBQ Recipe

Barbecue Round-up

Grill BBQ Recipes

Instant Pot BBQ Recipes

Oven BBQ Recipes

Slow Cooker BBQ Recipes

Smoker BBQ Recipes

Sauces & Rubs

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

Fragrant layers of bright zucchini, tender Japanese eggplant, and juicy romas – all roasted to perfection in a nest of herby, garlicky tomatoes and pan-fried onions.

Ratatouille with Pan-Fried Onions

Ingredients

Garnish:

Instructions

Notes

Buttermilk-soaked, cast-iron fried, and finally, oven-finished; this skinless homage to The Colonel’s KFC Original Recipe Fried Chicken is moist, tender, and – I’m just going to say it – Amazing!

Naked KFC Original Recipe Fried Chicken {Skinless Copycat}

Ingredients

Instructions

Buttermilk Pre-Soak

"Chicken Mix"

Chicken Prep

Chicken Fry-n-Bake

Notes

It Takes a Village to Fry a Chicken

Reminder: Hot oil can be very DANGEROUS! Please take all precautions necessary to ensure the safety of yourself and those around you.

Hey Renée, can’t I just fry the chicken in the skillet until it’s done?

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

This Naked Original Recipe Fried Chicken copycat recipe is the result of many influences. What will you do to make it your own? I’d love to read your tips and tricks in the comments below!

This Shrimp & Grits Pizza honors the flavors and essence of its classic Southern roots, while presenting the components of this time-honored favorite in a deliciously unique way.

Cast Iron "Shrimp & Grits" Pizza {with GF Polenta Crust!}

Ingredients

Prepare Pizza Toppings

Polenta Pizza Crust

Final Steps

Instructions

Prepare Pizza Toppings

Polenta Pizza Crust

Final Steps

Spicy Skillet Dry Rub

Ingredients

Instructions

Notes

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

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

“Once there was a boy named Sam who grew up in the surf and sandTo the mainland he headed on the journey of his lifeAnd ended up finding his wife.The couple got married and had quite a clanSam said, “Let’s leave the city for simpler life”So to the farm the headed hand-in-hand.”

How to Enjoy Berry Season Year-round

Pennington Farms Blackberry Buckle

Ingredients

Batter:

Topping:

Instructions

Topping

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

Satisfy your belly and your soul with these delicious Southern classics.

Speaking of Smokin’ Hot…

Shrimp & Grits

Vegetables (sort of) and More Grits

Pulled Pork & BBQ

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

“Once there was a boy named Sam who grew up in the surf and sand
To the mainland he headed on the journey of his life
And ended up finding his wife.
The couple got married and had quite a clan
Sam said, “Let’s leave the city for simpler life”
So to the farm the headed hand-in-hand.”

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

So what is comfort food to you? Do you have any “new” comfort food traditions?
We’d love to hear about them in the comments below!