eggs Archives | The Good Hearted Woman

Authentic Thousand Island Dressing

Authentic Thousand Island Dressing is a tangy, sweet, creamy concoction of fresh ingredients, including onions, sweet pepper, and even a hard-boiled egg! It takes minutes to put together, and once you try this homemade version, you’ll never want store-bought again.

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Every year, Mr B and I celebrate St Patrick’s Day with a big, extravagant corned beef dinner, which naturally leads to a brief post-holiday celebration that we like to refer to as Reuben Week.

Hey, Renée, you know that Corned Beef and Cabbage isn’t really Irish, don’t you?

~ My Little Sister

True. Technically, my little sister is correct.

Corned beef and cabbage is not Irish-Irish: it is Irish-American. It is a dish that emerged as newly immigrated Irish-Americans, influenced by both poverty and their equally impoverished Jewish neighbors, transformed their traditional pork and potato dish into what we in the US now think as the quintessential St Patrick’s Day meal.

So, just as I claim my place among the descendants of those early Irish-Americans; likewise, I am claiming corned beef and cabbage as one of my immigrant foremothers’ traditional meals.

Which makes the Rueben sandwich – piled high with leftover corned beef and slathered with homemade Thousand Island Dressing – the obvious and official Irish-American post-St Patrick’s Day sandwich. ☘️

A Good, Authentic Thousand Island Dressing is Key

A good Thousand Island Dressing is key to creating the perfect Reuben sandwich (or an amazing Shrimp Louie).

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

Let’s talk about that a little more about what goes into an authentic Thousand Island recipe, shall we?

You may think you know what makes up real Thousand Island, but my guess is you may be wrong. Yes, you can throw together a passable “special sauce” with mayo, ketchup a splash of mustard and little sweet pickle relish, and you can call it whatever you want – but it isn’t genuine Thousand Island Dressing.

How to Make Authentic Thousand Island Dressing

Authentic Thousand Island Dressing is a tangy, sweet, creamy concoction of fresh ingredients, including onions, sweet pepper, and even a hard-boiled egg!

Homemade Thousand Island takes minutes to put together, and once you try this homemade version, you’ll never want store-bought again.

5 from 7 votes

Authentic Thousand Island Dressing

Authentic Thousand Island Dressing is a tangy, sweet, creamy concoction of fresh ingredients, including onions, sweet pepper, and even a hard-boiled egg!

Prep Time10 mins

Total Time10 mins

Print Recipe Pin Recipe

Servings: servings

Calories: 66kcal

Author: Renée | The Good Hearted Woman

Ingredients

1 cup mayonnaise I use homemade
1 hard-boiled egg
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons vinegar
1 ounce Bread & Butter pickle slices or 2 tablespoons sweet pickle relish
1 tablespoon finely chopped sweet red pepper
1 tablespoon finely chopped onion
Pinch of cloves

Optional

Dash Sriracha or Tabasco
1-2 teaspoons sugar
Salt to taste

Instructions

Place all ingredients in a blender and process until smooth.

Notes

Ground cloves are one of those things where a little goes a long way. I use home-canned bread-and-butter pickles that already have cloves in them, so I generally don't add any additional.
Some like their Thousand Island very sweet, while others prefer it a little more tangy. You can fine-tune the flavor to meet you needs by adjusting the sugar, salt and vinegar a bit.
Some like to throw a couple of olives into their Thousand Island. I'm personally not a fan, because I think it makes the dressing too salty.
I like a dressing that actually pours, so I usually add a little water at the very end to get the desire consistency.

Nutrition

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More Delicious Homemade Salad Dressings from GHW

Making your own salad dressing is fast, easy, economical; and best of all, you’ll be able to identify and pronounce all the ingredients!

The Perplexing History of 1000 Island Dressing

The history of 1000 Island Dressing dates back to the early days of the 20th century, and centers in the small resort village of Clayton, New York. Almost from the beginning, the story is a muddled mess of players all claiming credit, so the story you hear depends on who you ask. After sifting through a number of sources, this is my best guess:

It seems that there was a fishing guide named George LaLonde, Jr. who led fishing expeditions through the waters of the 1000 Islands, located along the border between northern New York State and southeastern Ontario, Canada. After a day of fishing, George and his wife, Sophia, would serve their guests what they called “shore dinners,” often complemented with an unusual salad dressing.

On one particular occasion, George was guiding a prominent New York City stage actress named May Irwin and her husband. In addition to acting, May Irwin was a renowned cook and cookbook authoress, and was particularly impressed with the dressing she and her husband were served at their shore dinner, so she asked George for the recipe. Sophia, who created the dressing, was flattered by the request and willingly gave her the recipe.

Upon her return to New York City, May Irwin gave the recipe to George C. Boldt, owner of the Waldorf Astoria Hotel in New York. Impressed with the dressing and its flavor, Mr. Boldt directed his world famous maitre d’hotel, Oscar Tschirky, to put the dressing on the hotel’s menu, and the rest is history.

If you want to do your own detective work, here are a few sources to get you started:

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

Cornbread Breakfast Casserole {Leftover Makeover}

August 1 By Renée ♥ 12 Comments

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5 from 6 votes

Leftover Cornbread Breakfast Casserole

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

Prep Time25 mins

Cook Time30 mins

15 mins

Total Time1 hr 10 mins

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Course: Breakfast or Brunch, Main Dish

Cuisine: American

Keyword: cornbread, eggs, leftovers

Servings:

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

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

Instructions

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

Notes

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

Preparing Leftover Cornbread

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

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

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

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

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

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!}

How to Make a Perfect Frittata {Plus 70+ Amazing Frittata Recipes}

February 13 By Renée ♥ 20 Comments

Everything you need to make a perfect frittata: a super-easy Master Frittata Recipe that you can use to transform leftovers into something new and delicious, plus a collection of 70+ frittata recipes to get your creative juices flowing.

Frittata = Skillet Omelet = Crustless Quiche = Egg Pizza = Leftover Heaven

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You know those days when you just cannot for the life of you come up with one more meal? The times when you just want someone to tell you what to make for dinner (or better yet, make it for you!)? The nights when you think, please just let me throw something in a pan and let it come out delicious with little to no effort on my part?

Frittatas may be just what you’re craving.

Basically a big oven-finished skillet omelet filled with all sorts veggies and proteins, frittatas are one of the easiest, most budget-friendly meals you can make.

When you decide to make a frittata, half the struggle is figuring out what to put into it. More often than not, I use leftovers: frittatas are a great way to use up all those bits and bowls that are waiting for you in the back of the fridge.

For inspiration, check out My Master Frittata Recipe (so fancy!!) below, which includes lists of ingredient ideas. Following the Master Frittata Recipe, you’ll also find links to 70+ delicious recipes to inspire you.

MASTER FRITTATA RECIPE

Making a basic frittata from leftovers is pretty straightforward. I’ve broken them down into six simple steps for the printable graphic below, listed here with a few extra notes:

Preheat oven to 375°F | 190°C.
• I sometimes turn the oven up to 400° for a shorter cook time.
Sauté vegetables and proteins in a large skillet until fully cooked.
• When everything is fully cooked, you want between 2 and 3 cups of combined cooked veggies and protein.
• I use a 10- or 12-inch cast iron skillet, depending on how big a crowd I’m feeding.
In a medium bowl, whisk together 6 eggs & ½ milk. Stir in herbs and spices.
• I sometimes use 1 or 2 more eggs, especially when using a 12-inch skillet.
Pour eggs evenly over skillet mixture. Sprinkle cheese over top.
• Once you pour in the egg mixture, stir it in a little so that it settles in and around the ingredients in the pan. The egg mixture should just barely reach the top of the veggie mix in skillet. If it looks like there aren’t enough eggs, go ahead and whisk up another and pour it in. Don’t go crazy though – remember, the egg mixture will raise up quite a bit while baking.
Cook mixture over medium-low heat without stirring for 3 minutes.
• It helps to shake the pan once to settle everything together, but don’t stir, because the grated cheese may settle on the bottom, and that isn’t where you want it.
Transfer oven and bake about 30 to 35 minutes.
• Cooking time for frittatas is very flexible, because it is so dependent upon the ingredients used and the density of the frittata. I’ve made frittatas that were done in 20 minutes, and others that took almost an hour to cook. To test for doneness, insert a knife in the center of frittata – it should come out clean.
• If possible, allow the freshly baked frittata to set for 10-15 minutes before cutting.

HINT: Click image below for a printable PDF that you can magnet to the fridge!

❤️ Scroll down for 70+ frittata recipes to get your creative juices flowing! ❤️

NOTE: If you like this Frittata graphic, you might also like How to Make a Buddha Bowl.

5 from 13 votes

How to Make a Perfect Frittata

Frittata Perfection in six easy steps.

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Course: Main Course

Keyword: frittata

Servings:

Author: Renée ♥ The Good Hearted Woman

Ingredients

Basic Frittata Ingredients

6-8 eggs
1/2 cup milk
~ 2 cups cooked vegetables
~ 1 cup cooked protein [optional]
1 - 1 1/2 cups grated cheese
Herbs spices, seasonings as desired

INGREDIENT INSPIRATION

Vegetables [~ 4 cups raw, or 2 cups cooked]

Butternut squash
Broccoli
Cauliflower
Carrots
Cherry tomatoes
Green onion
Kale
Leeks
Onion
Peppers
Scallions
Spinach
Tomatoes
Yellow Squash
Zucchini

Cooked Proteins [~ 1 cup cooked; optional]

Bacon
Carnitas
Chicken
Chorizo
Falafel
Ground beef
Ham
Italian Sausage
Salmon
Smoked Salmon
Taco meat
Turkey

Cheese [~ 1 – 1 ½ cups grated]

Bleu Cheese
Cheddar
Cottage cheese
Feta
Gorganzola
Gouda
Gruyere
Jarlsberg
Jack
Parmesan
Pepper jack
Swiss

Herbs & Spices [~ 1/4 – 1/2 cups fresh, 2-3 teaspoons dried]

Cilantro
Garlic
Garlic salt
Mint
Onion flakes
Onion powder
Parsley
Red Pepper Flakes go easy!
Sun-dried Tomatoes
Taco seasoning
Thyme

Instructions

Preheat oven to 375°F | 190°C.
In a large, oven-safe skillet, sauté vegetables and protein in olive oil over medium heat until soft. You want between 2 and 3 cups of cooked veggies and protein when everything is done.
In a medium bowl, whisk together 6 eggs & ½ milk. Stir in herbs and spices.
Pour eggs evenly over skillet mixture. (The egg mixture should just barely reach the top of the veggie mix in skillet. If it looks like there aren't enough eggs, go ahead and whisk up another and pour it in.) Sprinkle cheese over top and shake the pan once to settle everything together.
Cook mixture over medium-low heat without stirring for 3 minutes. (I usually poke things around a bit during this step. The basic idea here is that you don't want to stir it and have all that grated cheese settle to the bottom.)
Transfer oven and bake about 30 to 35 minutes, or until a knife inserted in the middle comes out clean. If possible, allow to set for 10-15 minutes before cutting.

Notes

SKILLET: For best results, use a 10- to 12-inch cast iron or other heavy, oven-safe skillet.

COOK TIME: Depending upon the density of ingredients and type of skillet used, it can take up to an hour in the oven for the frittata to be completely cooked.

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

Need more inspiration? Check out this list of 70+ Frittata Recipes, then grab your skillet and have some fun!

MEATY FRITTATA RECIPES

Bacon, Apple & Gorgonzola Frittata [Tastfulventure]
Bacon & Brie Frittata [Building Our Story]
Bacon & Potato Frittata [Christina’s Cucina]
Bacon Lobster Omelette [Caroline’s Cooking]
Bacon, Spinach, Tomato & Ricotta Frittata [Beauty & the Foodie]
Bacon, Tomato & Cheddar Frittata [Homemade Food Junkie]
BLT Frittata with Ramen Noodles [Soup Addict]
Broccoli & Salami Frittata [The Schizo Chef]
Broccolini Cheddar Bacon Frittata [Umami Girl]
Buffalo Chicken Frittata [Thyme & Joy]
Caramelized Onion Frittata [Urban Foodie Kitchen]
Cheesy Ham & Asparagus Frittata [Cooking with Carlee]
Chorizo Frittata [Latina Mom Meals]
Cottage Cheese, Kale & Smoked Salmon Frittata [Supergolden Bakes]
Deep Dish Breakfast Frittata with Comté Cheese, Bacon, Sausages, Tomatoes and Mushrooms [Super Golden Bakes]
5-Ingredient Cheeseburger Frittata [Snacking in Sneakers]
Grilled Corn & Tomato Frittata [Hey Nutrition Lady]
Frittata with Goat Cheese, Leeks & Sage [The Gluten Free Homestead]
Hearty Southwestern Frittata with Potato and Beef [My Sequined Life]
Italian Frittata with Sausage, Red Peppers, Potatoes & Onions [The Gluten Free Homestead]

Low-Carb Bacon Cheeseburger Frittata [My Life Cookbook]
Low-Carb Pepperoni Pizza Frittata [My Life Cookbook]
Meat Lovers Frittata with Salsa Verde [Muy Bueno Cookbook]
Mexican Frittata [Real Food, Real Deals]
Mexican Pasta Frittata [Living Well Kitchen]
Mushroom Omelette with Chèvre, Cherry Tomatoes & Sausage [Chocolates & Chia]
Potato & Chorizo Frittata [Muy Bueno Cookbook]
Salmon, Pea & Horseradish Frittata [Pointed Kitchen]
Sausage, Peppers, and Onions Frittata with Garlic Herb Goat Cheese [Mashup Mom]
Skillet Sausage, Egg, and Cheese Grits Breakfast Bake [Peas & Crayons]
Smoked Salmon & Veggie Frittata [Allergy Free Alaska]
Smoked Salmon Crustless Quiche [The Good Hearted Woman]
Smoked Salmon Frittata [Downshiftology]

Smoked Salmon Frittata [Killing Thyme]
Spinach Artichoke Cottage Cheese Frittata [Rhubarbarians]
Spring Frittata with Seeded Avocado [Cook with Me Darling]
Sausage, Mushroom & Cheddar Frittata [Chef Rhadia]
Sweet Potato Salmon Frittata [The Food Blog]
Turkey Sausage & Spinach Frittata [Dude the Cookz]
Vietnamese Frittata with Ground Pork, Onion & Basil [Delightful Plate]

VEGETARIAN FRITTATA RECIPES

Asparagus & Brie Frittata [Pointed Kitchen]
Asparagus Goat Cheese Frittata [Tasting Page]
Baked Frittata with Spinach & Feta [The Clever Meal]
Baked Mushroom Leek Frittata [Jessica Levinson]
Bitter Melon Egg Frittata [Daily Cooking Quest]
Black Beans, Tomato & Spinach Quiche [Mashup Mom]
Broccoli, Spinach & Artichoke Frittata [The Forked Spoon]
Broccoli Rabe And Smoked Mozzarella Frittata [Just a Little Bit of Bacon]
Courgette & Sun-dried Tomato Frittata [Neil’s Healthy Meals]
Crustless Asparagus Quiche with Cottage Cheese [The Conscience Dietitian]
Easy Goat Cheese & Sun-dried Tomato Frittata [Our Happy Mess]
Frittata with Corn, Cheddar and Spinach [Umami Girl]
Kale & Feta Frittata [Plating Pixels]
Pepper & Gruyere Frittata [My Life Cookbook]

Persian Herb Quiche | Kookoo Sabzi [Family Spice]
Roasted Asparagus Red Pepper Frittata [Divalicious Recipes]
Savory Broccoli Frittata with Shiitake Mushrooms [Umami Girl]
Spanish Tortilla [Caroline’s Cooking]
Spanish Tortilla (Tortilla de Espanola) aka Spanish Baked Omelette [A Clean Bake]
Spicy Zucchini Frittata [A Life Made Simple]
Spinach & Artichoke Frittata [Inside the Rustic Kitchen]
Spinach & Asparagus Frittata [Coffee with Us 3]
Spinach & Zucchini Frittata [Persnickety Plates]
Spinach Frittata with Garlic Scapes [Upstate Ramblings]

Spring Tortilla de Patata [Nourish]
Strawberry Soufflé Omelet with Caramelized Almonds [The Good Hearted Woman]
Sun-dried Tomato & Sweet Potato Frittata [Whole New Mom]
Sweet Potato & Baby Spinach Frittata [Sidewalk Shoes]
Sweet Potato Frittata [Coffee with Us 3]
Sweet Potato Frittata with Asparagus [Veggie Desserts]
Sweet Potato Frittata with Spinach & Feta [Peas & Crayons]
Tomato, Kale & Goat Cheese Breakfast Frittata [Hot Pan Kitchen]
Tomato Spinach Frittata [Coffee with Us 3]
Tomato Spinach Frittata [Upstate Ramblings]
Tortilla de Patatas [Pandemonium Noshery]
Tri-colored Pepper & Leek Frittata [Fearless Dining]
Whole30 Scalloped Potato Frittata [I Heart Umami]
Zucchini, Dill & Feta Frittata [Divalicious Recipes]

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

Homemade {Dairy-free} Vanilla Bean Ice Cream

May 17 By Renée ♥ 32 Comments

The Richest, Creamiest Dairy-free VANILLA BEAN ICE CREAM Ever ~ Made with Coconut Milk!

Mr. B loves ice cream, and last year I splurged and bought him a new ice cream maker for his birthday. (Well, to be perfectly honest, it was more for “our” birthdays – he’s only three days older than me.) It was definitely a great purchase!

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

Our oldest daughter is on a dairy-free diet right now, so when she came over for dinner the other night, I whipped up this delicious coconut milk-based ice cream. It never made it from the ice cream maker into the freezer – it was gone too fast! And it was scrumptious with the fresh berry compote I made last week!

5 from 3 votes

Dairy-free Vanilla Bean Ice Cream

Prep Time15 mins

Total Time15 mins

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Course: Dessert

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

4 egg yolks
2/3 cups cane sugar
2 13.5-ounce cans full-fat coconut milk
1/4 teaspoon salt
1 whole vanilla bean
2 tablespoons vodka

Instructions

Combine egg yolks, coconut milk, sugar, and salt in a blender and process until smooth.
Pour mixture into a medium sauce pan, and heat over medium low just until steamy. DO NOT BOIL.
Slice vanilla bean down the middle, and scrape the inside into the hot coconut milk mixture. Whisk to combine. (I also put the vanilla bean pod in and fish them out before I put the ice cream mixture into the ice cream maker.)
Continue to cook until the mixture has thickened to the consistency of a thin custard.
Remove from heat and whisk in the vodka. (This keeps the ice cream from getting too hard in the freezer. For alternative preparation, see note below.)
Refrigerate mixture about 2 hours, or until completely cold.
Pour mixture into ice cream freezer and prepare according to manufacturer’s directions.

Notes

Alternate "vodka-free" Preparation: 2 tablespoons of vanilla extract can be substituted in place of the vanilla bean and vodka.

Note that, if you are concerned about alcohol in your ice cream, vanilla extract contains as much alcohol as vodka. Either way, the vanilla extract or vodka MUST be added AFTER the mixture is taken off the stove. The alcohol helps to keep the ice cream from getting too hard.

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For soft-serve style ice cream, serve immediately. For a harder scoopable ice cream, place in the freezer for 2-3 hours. Take out and place on the counter for 10 minutes to soften for serving.

^{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 will help us keep this site up and running! Please check out our disclosure policy for more details. Thank you for your support!}

Unicorn Glitter & Mother’s Day Brunch Ideas

May 2 By Renée ♥ 8 Comments

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

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

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

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

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

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

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

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

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

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

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

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

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

Smoked Salmon Crustless Quiche

March 4 By Renée ♥ 12 Comments

A new twist on an old standby, this “impossible” Smoked Salmon Crustless Quiche is perfect for any meal of the day. It goes together in less than 15 minutes and is ready to serve – start to finish – in about an hour.

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

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

“Crustless” may be a slight misnomer: this quiche does have a crust of sorts, albeit quite soft. (If you are familiar with Bisquick’s Impossible Pies, you will know what I mean – this is simply a fancy variation on the old standby.)

Whatever you want to call it, this quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

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

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

5 from 1 vote

Smoked Salmon Crustless Quiche

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

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

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Course: Breakfast, Brunch

Author: Mary - The Lake House, Otis, Oregon

Ingredients

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

Instructions

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

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

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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!

Smoked Salmon Recipes from GHW

Smoked Salmon Pastry Cups {Appetizer}

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

Elegantly Easy: Smoked Salmon Eggs Benedict

This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make.

Smoked Salmon Crustless Quiche

A new twist on an old standby, this "impossible" quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

Dutch Apple Cranberry Crepes {Recipe}

December 21 By Renée ♥ 9 Comments

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

Dutch Apple Cranberry Crêpe Filling

Prep Time1 hr

Total Time1 hr

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Course: Breakfast, Brunch, Dessert

Servings: -12 filled crêpes

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

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

1 Batch Sweet Vanilla Crêpes

Additional Ingredients:

Whipped Cream

Instructions

Make a batch of Sweet Vanilla Crepes.

Dutch Apple Filling:

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

Assembling the Crêpes

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

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

Sweet Vanilla Crêpes Recipe

Easy Basic Sweet Vanilla Crepes

December 1 By Renée ♥ 5 Comments

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

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

Crêpe Batter

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

Flipping Crêpes

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

Filling Crêpes

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

Serving Crêpes

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

Basic Sweet Vanilla Crêpes {Recipe}

This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!

Prep Time5 mins

Cook Time20 mins

Resting Time1 hr

Total Time1 hr 25 mins

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Course: Breakfast, Breakfast or Brunch, Dessert

Cuisine: French

Keyword: crepes

Servings: crepes

Calories: 137kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

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

Simple fillings or toppings for sweet crêpes include:

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

Instructions

Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
Allow crepe mixture to sit in the refrigerator for at least an hour before using.

Prepare Crepes

Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden.
Start your pan on medium low and work from there.
If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.
(I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)
Cook for about 1 minute.
The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

Notes

Flipping Crepes

I usually don't use the spatula to do the actual flipping. I flip the crepe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!

Refrigerating Crepe Batter

DO NOT SKIP the refrigeration step.

Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.

Refrigerating and/or Freezing Cooked Crepes

If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
To defrost frozen crepes, place them in the refrigerator.
Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.

Nutrition

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

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

Savory Mushroom Chicken Tart

October 16 By Renée ♥ 5 Comments

Pretty enough for company, this savory Mushroom Chicken Tart goes together just minutes, and can be easily adapted for vegetarians.

As the holiday season starts into full swing, I am all about easy meals that I can adapt on the fly depending on who’s at the table. This Mushroom Chicken Tart (there’s my wonderful tart pan again!) is so easy to throw together, is easily adapted for vegetarians, and bakes up beautifully to serve for lunch, dinner or as a savory appetizer before a big holiday meal.

5 from 1 vote

Mushroom Chicken Tart

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

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Course: Main Dish or Appetizer

Servings: -10" tart

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

2 tablespoons butter
1 cup chopped onion
8 ounces mushrooms sliced
1 clove garlic minced
1/2 cup chopped walnuts
2 teaspoons chopped fresh rosemary basil & oregano also work nicely
8 ounces Neufchatel cheese or cream cheese
2 eggs
8 ounces rotisserie chicken meat chopped or shredded [See Note]
1 sheet sheet puff pastry dough
Salt, pepper, and seasoning salt to taste

Instructions

Preheat oven to 350° F.
Line the bottom of a 10-inch tart pan with parchment paper.
Roll the puff pastry sheet out until it is big enough to cover the tart pan. Lay the rolled out puff pastry dough in the prepared tart pan (a shallow pie dish works well too) and trim the edges using the edge of a rolling pin rolled across the top.
Put the pastry in the tart pan in the freezer while you prepare the filling.
Melt butter in a medium skillet over medium heat. Add onions and saute until translucent.
Add sliced mushrooms, rosemary and minced garlic, and continue to cook until mushrooms release their juices. (I usually add a pinch of salt to the mixture to encourage the process.) When the pan is very juicy-looking, add the chopped walnuts. Continue to cook until all the liquid is absorbed.
[Note: At this point, I sometimes add about 1/4 cup white wine to the mixture and reduce it again, but this is totally optional.]
Season to taste and set aside to cool.
In a medium bowl, mix cream cheese and eggs together until smooth.
Remove the pastry from freezer and fill the bottom of the tart with the cooled mushroom mixture.
Top with shredded chicken.
Using a spatula, "frost" the top of the tart with the cream cheese and egg mixture.
Bake for 40-45 minutes, until the top begins to brown and the egg mixture is firm.
Remove from oven and cool slightly before cutting.

Vegetarian options:

Omit chicken and do one of the following: (a) double the amount of mushrooms, or (b) use 1 1/2 cups chopped Morning Star Chik'n strips in place of the chicken.

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

This Mushroom Chicken Tart also makes one of my favorite leftover meals: I like to eat a slice cold for lunch.

Easy Cheesy Zucchini & Tomato Casserole

October 5 By Renée ♥ 11 Comments

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

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

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

Easy Cheesy Zucchini & Tomato Casserole

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

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Course: Main Dish

Cuisine: Seasonal

Keyword: zucchini casserole

Servings: servings

Calories: 250kcal

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Follow The Good Hearted Woman on Pinterest for more great recipes!

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

Instructions

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

Nutrition

Calories: 250kcal

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

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

Authentic Thousand Island Dressing is a tangy, sweet, creamy concoction of fresh ingredients, including onions, sweet pepper, and even a hard-boiled egg! It takes minutes to put together, and once you try this homemade version, you’ll never want store-bought again.

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

A Good, Authentic Thousand Island Dressing is Key

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

How to Make Authentic Thousand Island Dressing

Authentic Thousand Island Dressing

Ingredients

Optional

Instructions

Notes

Nutrition

More Delicious Homemade Salad Dressings from GHW

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

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

Leftover Cornbread Breakfast Casserole

Equipment

Ingredients

Instructions

Notes

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Everything you need to make a perfect frittata: a super-easy Master Frittata Recipe that you can use to transform leftovers into something new and delicious, plus a collection of 70+ frittata recipes to get your creative juices flowing.

Frittata = Skillet Omelet = Crustless Quiche = Egg Pizza = Leftover Heaven

MASTER FRITTATA RECIPE

❤️ Scroll down for 70+ frittata recipes to get your creative juices flowing! ❤️

How to Make a Perfect Frittata

Ingredients

Basic Frittata Ingredients

INGREDIENT INSPIRATION

Vegetables [~ 4 cups raw, or 2 cups cooked]

Cooked Proteins [~ 1 cup cooked; optional]

Cheese [~ 1 – 1 ½ cups grated]

Herbs & Spices [~ 1/4 – 1/2 cups fresh, 2-3 teaspoons dried]

Instructions

Notes

Need more inspiration? Check out this list of 70+ Frittata Recipes, then grab your skillet and have some fun!

MEATY FRITTATA RECIPES

VEGETARIAN FRITTATA RECIPES

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The Richest, Creamiest Dairy-free VANILLA BEAN ICE CREAM Ever ~ Made with Coconut Milk!

Dairy-free Vanilla Bean Ice Cream

Ingredients

Instructions

Notes

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

A new twist on an old standby, this “impossible” Smoked Salmon Crustless Quiche is perfect for any meal of the day. It goes together in less than 15 minutes and is ready to serve – start to finish – in about an hour.

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

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

Smoked Salmon Crustless Quiche

Ingredients

Instructions

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

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

Dutch Apple Cranberry Crêpe Filling

Ingredients

1 Batch Sweet Vanilla Crêpes

Additional Ingredients:

Instructions

Make a batch of Sweet Vanilla Crepes.

Dutch Apple Filling:

Assembling the Crêpes

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

Basic Sweet Vanilla Crêpes {Recipe}

Equipment

Ingredients

Simple fillings or toppings for sweet crêpes include:

Instructions

Prepare Crepes

Notes

Nutrition

Pretty enough for company, this savory Mushroom Chicken Tart goes together just minutes, and can be easily adapted for vegetarians.

Mushroom Chicken Tart

Ingredients

Instructions

Vegetarian options:

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

Easy Cheesy Zucchini & Tomato Casserole

Ingredients

Follow The Good Hearted Woman on Pinterest for more great recipes!

Instructions

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

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

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

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