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Roasted Baby Carrots with Herbed Vinaigrette

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These Roasted Baby Carrots with Herbed Vinaigrette are a simple yet elegant side dish that shines on any holiday table. Tender, caramelized carrots are tossed in a bright, herb‑infused vinaigrette for the perfect balance of sweet and savory. They pair beautifully with centerpiece roasts like spatchcocked turkey, holiday ham, or tender beef tenderloin, making them a festive favorite for Thanksgiving, Christmas, or any special occasion.

An overhead view of an oval white platter filled with roasted baby carrots with herbed vinaigrette on an autumnal-style place matt.
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🥕 The Ingredients

This recipe combines simple, fresh ingredients that create a perfect balance of sweetness, tang, and herbaceous flavor, elevating tender roasted carrots into an exquisite side dish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for roasted baby carrots with herb vinaigrette on a grey wooden background including yellow, orange, and purple baby carrots, oil, whole grain mustard, vinegar, garlic, herbs, and spices.

🌿 Ingredient Notes, Substitutions & Variations

  • Baby Carrots: Their naturally sweet flavor and tender texture make them perfect for roasting. You can also use regular carrots—just peel and cut them into evenly sized sticks for even cooking.
  • Olive Oil: Helps the carrots caramelize beautifully. Avocado oil or melted butter can be used for a slightly different flavor.
  • White Wine Vinegar: Adds a bright, tangy note to the vinaigrette. Apple cider vinegar or champagne vinegar are great substitutes.
  • Whole Grain Mustard: Brings texture and subtle spice. Dijon mustard works well if you prefer a smoother finish.
  • Fresh Herbs: Rosemary and thyme add earthy depth—feel free to swap in sage or tarragon for a different herbal profile.
  • Garlic: Fresh minced garlic gives the vinaigrette a bold kick; roasted garlic offers a milder, sweeter flavor.
  • Finishing Touch: A sprinkle of coarse sea salt or flaky salt just before serving enhances the flavor and adds a touch of crunch.

💡 Tips for Success

  • Use evenly sized carrots: If using whole carrots, cut them into uniform pieces so they roast evenly and caramelize at the same rate.
  • Don’t overcrowd the pan: Give the carrots space on the baking sheet—overcrowding traps steam and prevents that beautiful golden color.
  • Roast at high heat: A temperature around 400°F (200°C) helps the carrots develop a crisp exterior and tender center.
  • Whisk the vinaigrette well: Emulsify the oil and vinegar thoroughly so the dressing coats the carrots evenly and doesn’t separate.
  • Toss while warm: Add the vinaigrette right after roasting—warm carrots absorb the flavors better.
  • Adjust seasoning before serving: Taste and add a pinch of salt or an extra splash of vinegar if needed to balance the flavors.
  • Add garnish just before serving: A sprinkle of fresh parsley and flaky sea salt at the end adds color, texture, and a touch of freshness.

👩🏼‍🍳 How to Make Roasted Baby Carrots with Herbed Vinaigrette

A person using two wooden spoons to toss colorful baby carrots with olive oil, salt, and pepper in a large glass bowl.
  1. Step 1: Place the carrots in a large bowl and toss with the oil, salt, and pepper.
A person using a wooden spoon to spread lightly seasoned baby carrots in a single row on a metal baking sheet lined with a silicone baking matt.
  1. Step 2: Spread the carrots in an even row on a baking pan lined with parchment paper or a silicone matt.
A person using two wooden spoons to toss baby carrots that are being roasted in a large baking sheet pan inside an oven.
  1. Step 3: Roast in a 475°F oven for 20 minutes, tossing the carrots in the pan halfway through the cooking time.
A person pouring olive oil from a small glass bowl into a jar filled with white wine vinegar, whole grain mustard, minced garlic, and herbs.
  1. Step 4: Add all of the vinaigrette ingredients to a jar with a lid. Shake vigorously to emulsify.
A person using two wooden spatula to toss together roasted baby carrots that are coated with an herbed vinaigrette all in a large glass bowl.
  1. Step 5: Toss the warm, roasted carrots with the vinaigrette.
A person sprinkling chopped Italian parsley over the top of a platter filled with roasted baby carrots with herbed vinaigrette.
  1. Step 6: Transfer to a serving dish, garnish with chopped parsley and coarse sea salt, and serve at once!

Expert Tip

For a perfectly balanced vinaigrette, taste and adjust the acidity before tossing with the carrots. The sweetness of roasted carrots can vary, so add an extra splash of vinegar or a touch more mustard if it needs brightness. This quick adjustment ensures every bite has that ideal sweet‑savory harmony.

🍽️ How to Serve

  • Serve warm or at room temperature: These carrots are delicious straight from the oven or after resting a bit — perfect for busy holiday meals.
  • Drizzle before serving: Give the carrots a final toss or drizzle with any remaining vinaigrette for a glossy, flavorful finish.
  • Add a fresh touch: Sprinkle with chopped Italian parsley or a pinch of flaky sea salt just before serving for color and crunch.
  • Pair with your centerpiece roast: This side shines next to roast turkey, glazed ham, or tender roast leg of lamb, adding brightness and balance to rich main dishes.
  • Make it a colorful spread: Serve alongside other vibrant sides like roasted Brussels sprouts, perfectly mashed potatoes, or a classic cornbread dressing for a beautiful holiday plate.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Roasted Baby Carrots with Herbed Vinaigrette ahead of time?

Yes! You can roast the carrots a few hours in advance, then reheat them just before serving. Add the vinaigrette right before serving to keep the flavors bright and fresh.

Can I use regular carrots instead of baby carrots in Roasted Baby Carrots with Herbed Vinaigrette?

Absolutely. Just peel and cut them into evenly sized sticks or coins so they roast evenly. The flavor will be just as delicious.

How do I keep Roasted Baby Carrots with Herbed Vinaigrette from getting soggy?

Make sure to spread the carrots out on the baking sheet with plenty of space between them. Overcrowding traps steam and prevents caramelization.

Can Roasted Baby Carrots with Herbed Vinaigrette be served cold?

Yes! They’re delicious at room temperature or even chilled, making them a great make‑ahead side for buffets or potlucks.

Can I double the recipe for Roasted Baby Carrots with Herbed Vinaigrette?

Definitely. Just use two baking sheets and rotate them halfway through roasting to ensure even browning.

A person using a silver serving spoon to lift up a serving of roasted baby carrots with herb vinaigrette above a platter of the same.

🔥 Other Amazing Side Dishes

Ready to make a beautiful and delicious side dish that everyone will love? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of an oval white platter filled with roasted baby carrots with herb vinaigrette and topped with chopped Italian parsley.
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Roasted Baby Carrots with Herbed Vinaigrette

These Roasted Baby Carrots with Herbed Vinaigrette are tender, caramelized, and bursting with fresh flavor. A simple herb‑infused vinaigrette adds brightness and elegance, making this an easy yet impressive side dish for any holiday or special meal.
Course: Side Dish
Cuisine: American / French
Servings: 8
Calories: 190kcal
Author: Kris Longwell

Equipment

Ingredients

  • 2 lbs baby carrots
  • 4 tablespoon olive oil
  • 2 teaspoon Kosher salt
  • 2 teaspoon black pepper

For the Vinaigrette and Finishing the Dish

  • ¼ cup white wine vinegar
  • 2 tablespoon whole grain mustard
  • 4 cloves garlic minced
  • 1 tablespoon thyme fresh, chopped, or 1 teaspoon dried
  • 1 teaspoon rosemary fresh, chopped, or ½ teaspoon dried
  • ⅓ cup olive oil
  • 2 tablespoon Italian parsley fresh, chopped, for garnish
  • coarse sea salt for finishing, optional

Instructions

  • Preheat oven to 475°F. Line a baking sheet with parchment paper or a silicone mat.
  • In a large bowl, add the carrots and toss them with 4 tablespoon oil, and two heaping teaspoons of salt and pepper, each.
    2 lbs baby carrots, 4 tablespoon olive oil, 2 teaspoon Kosher salt, 2 teaspoon black pepper
  • Spread the carrots in a single layer on the baking sheet. You don't want any carrots to be piled on each other; if so, use two baking sheets.
  • Bake for 20 minutes, tossing the carrots with a couple of wooden spoons about halfway through. Once the carrots are tender enough to easily pierce with a sharp knife, they are ready.
  • While the carrots are roasting, put together the vinaigrette. In a glass jar (with a tight-fitting lid), add all of the vinaigrette ingredients. Attach the lid and shake the jar vigorously. Or, add all of the ingredients, except the oil, into a glass bowl. Slowly whisk the oil into the bowl until combined and emulsified.
    ¼ cup white wine vinegar, 2 tablespoon whole grain mustard, 4 cloves garlic, 1 tablespoon thyme, 1 teaspoon rosemary, ⅓ cup olive oil
  • Place the warm, roasted carrots in a large bowl and pour the vinaigrette over them. Gently toss to fully coat them.
  • Transfer the carrots with the vinaigrette onto a serving platter and garnish with chopped Italian parsley and a sprinkling of coarse sea salt. Serve at once.
    2 tablespoon Italian parsley, coarse sea salt

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • If using full‑size carrots, peel and cut them into evenly sized sticks or slices for even roasting.
  • For deeper caramelization, roast the carrots on a preheated baking sheet.
  • The vinaigrette can be made up to 2 days ahead and stored in the fridge—just whisk before using.
  • Toss the carrots with the vinaigrette while they’re still warm so they absorb maximum flavor.
  • Fresh herbs make a big difference, but dried herbs can be used in a pinch (use about one‑third the amount).
  • This dish can be served warm, at room temperature, or even chilled—it’s delicious every way.
  • Leftovers keep well for up to 3 days in the refrigerator; reheat gently or enjoy cold.

Nutrition

Calories: 190kcal | Carbohydrates: 11g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 713mg | Potassium: 301mg | Fiber: 4g | Sugar: 5g | Vitamin A: 15769IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg

Sautéed Butternut Squash with Pancetta, Maple, and Herbs

by 4 Comments

This sautéed butternut squash with pancetta, maple, and herbs strikes the perfect balance of savory and sweet. Crispy pancetta adds richness, while maple and fresh herbs bring warmth and depth. It’s an effortless yet elegant side that pairs beautifully with roasted turkey, holiday ham, or a tender leg of lamb.

An overhead view of a white oval serving dish filled with Maple-Glazed Butternut Squash with Pancetta and Herbs sitting next to a small bowl of pecans and another bowl of chopped fresh herbs.
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🌿The Ingredients

This dish combines simple, wholesome ingredients that create a rich blend of sweetness, nuttiness, and fresh herbal flavor in every bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for maple-glazed butternut squash on a wooden grey background including cubed butternut squash, pancetta, maple syrup, butter, pecans, spices, and herbs.

📝Ingredient Notes, Substitutions & Variations

  • Butternut Squash: Fresh cubed squash gives the best texture and flavor, but pre-cut or frozen squash works for convenience—just adjust cooking time as needed.
  • Fats for Sautéing: A mix of butter and olive oil adds richness and prevents burning; substitute ghee or all-olive oil for a dairy-free option.
  • Maple Syrup: Pure maple syrup adds natural sweetness—swap with honey or brown sugar for a slightly different flavor profile.
  • Herbs: Fresh thyme adds earthy depth; try rosemary or sage for a more robust, aromatic twist.
  • Pancetta: For a different savory note, use diced bacon or prosciutto—or omit entirely for a vegetarian version.
  • Pecans: Toasted pecans add crunch and warmth; walnuts, hazelnuts, or pumpkin seeds make great alternatives.
  • Finishing Touch: A sprinkle of fresh parsley brightens the dish; add a dash of lemon zest or chili flakes for extra flavor contrast.

See the recipe card (with video) below for a full list of ingredients and measurements.

🔥Tips & Tricks

  • Cut evenly: Uniform cubes ensure the squash cooks evenly and caramelizes beautifully.
  • Don’t overcrowd the pan: Give the squash space to brown—too much in the pan will cause it to steam instead of sauté.
  • Use medium heat: Moderate heat allows the squash to soften inside while developing golden, crisp edges.
  • Start with oil, finish with butter: Oil prevents burning early on, while butter added near the end adds flavor and richness.
  • Season in layers: Add salt and pepper as it cooks, then adjust to taste before serving for balanced seasoning.
  • Add maple at the end: Stir in maple syrup during the last minute of cooking to glaze the squash without burning the sugars.
  • Toast nuts separately: Toast pecans or other nuts in a dry skillet or toaster oven for a few minutes before adding—they’ll stay crunchy and flavorful.
  • Use fresh herbs last: Sprinkle herbs just before serving to preserve their bright color and aroma.
  • Test for doneness: The squash should be tender when pierced with a fork but still hold its shape.

👩‍🍳 How to Make Sautéed Butternut Squash with Pancetta, Maple, and Herbs

A person using a slotted metal spatula to transfer crispy, cooked pancetta from a black cast-iron skillet onto a paper towel-lined plate.
  1. Step 1: Cook the cubed pancetta in a cast-iron skillet over medium heat until crispy. Remove with a slotted spoon and leave the rendered grease in the pan.
A person transferring cubed butternut squash from a large glass bowl into a cast-iron skillet with simmering oil in it.
  1. Step 2: Melt the butter in the pan with the grease and stir in the butternut squash. Cook, undisturbed for 5 minutes.
A person holding a metal tin of dried thyme with one hand over a skillet filled with cubed butternut squash and the other hand holding a teaspoon of the dried herb.
  1. Step 3: Add the salt, pepper, and herbs, and cook, stirring occasionally, until the squash is tender a slightly browned, about another 15 minutes.
A person holding a small glass bowl of crispy, cooked pancetta in one hand and the other hand holding a small bowl of maple syrup, all over a skillet filled with sauteed butternut squash.
  1. Step 4: Gently stir in the maple syrup and the cooked pancetta.
A wooden spoon inserted into the center of a skillet filled with Maple-Glazed Butternut Squash with Pancetta and Herbs.
  1. Step 5: Cook for another minute or two, and test to make sure the squash is tender. If not, add a splash of broth and cook for another 5 to 10 minutes.
A person using his fingers to garnish a serving bowl filled with maple-glazed butternut squash with chopped parsley and chopped pecans.
  1. Step 6: Place in serving bowl and garnish with chopped pecans and chopped Italian parsley.

Expert Tip: How to Cube a Butternut Squash

  1. Trim the ends: Cut off both the top and bottom to create a stable, flat surface.
  2. Peel the skin: Use a sharp vegetable peeler to remove the tough outer skin until the bright orange flesh is exposed.
  3. Separate the sections: Slice the squash crosswise where the long neck meets the round bulb.
  4. Cube the neck: Stand the neck upright, cut it into even planks, then into strips, and finally into cubes.
  5. Prepare the bulb: Cut the bulb in half lengthwise, scoop out the seeds, then slice and cube as you did with the neck.
  6. Stay safe: Use a sharp knife, a sturdy cutting board, and take your time—steady cuts make for even cubes and safer prep.

🍽️ How to Serve

  • As a side dish: Serve warm alongside roasted turkey, holiday ham, or leg of lamb for a festive and flavorful pairing.
  • Over grains: Spoon over quinoa, farro, or wild rice for a hearty vegetarian meal.
  • With greens: Toss with arugula or spinach for a warm fall salad topped with goat cheese or feta.
  • On a platter: Arrange in a shallow serving dish and garnish with extra herbs and toasted nuts for a beautiful presentation.
  • For brunch: Pair with eggs and toast for a sweet-and-savory morning option.
  • In a grain bowl: Combine with roasted vegetables, nuts, and a drizzle of vinaigrette for a wholesome lunch.
  • As leftovers: Reheat gently in a skillet or oven—perfect for adding color and flavor to next-day meals.

🙋🏽Frequently Asked Questions

Can I make Sautéed Butternut Squash ahead of time?

Yes, you can cook it a few hours in advance. Reheat gently in a skillet over medium heat or in the oven until warmed through before serving.

How do I keep Sautéed Butternut Squash from getting mushy?

void overcrowding the pan and cook over medium heat so the cubes caramelize instead of steaming. Stir occasionally but not too often.

Can I use frozen squash for Sautéed Butternut Squash?

Yes, but thaw and pat it dry first to remove excess moisture. This helps achieve a nice golden sear

What herbs go best with Sautéed Butternut Squash?

Thyme, sage, or rosemary pair beautifully, but you can mix and match depending on your preference. We love Maison Grabrielle herbs. Use discount code: HOWTOFEEDALOON for 10% off.

Can I make Sautéed Butternut Squash without pancetta?

Absolutely. Simply omit it for a vegetarian version or substitute with chopped bacon or prosciutto for a similar flavor.

Can I roast instead of sauté Sautéed Butternut Squash?

Yes, roasting is a great alternative. Toss the ingredients (except the cooked pancetta and maple syrup) together and bake at 400°F until tender and caramelized, about 25–30 minutes. Then stir in the pancetta and syrup.

A person using a large serving spoon to hold up a mound of Maple-Glazed Butternut Squash with Pancetta and Herbs.

🦃Other Classic Thanksgiving Sides

Ready to make an unforgettable holiday side dish? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a white oval serving dish filled with Maple-Glazed Butternut Squash with Pancetta and Herbs.
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5 from 1 vote

Sautéed Butternut Squash with Pancetta, Maple, and Herbs

A savory-sweet side dish featuring tender sautéed butternut squash, crispy pancetta, and a touch of maple syrup for warmth and depth. Fresh herbs and toasted pecans add balance and texture, making this an easy yet elegant addition to any fall dinner or holiday feast.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 235kcal
Author: Kris Longwell

Equipment

  • 1 large (12-inch) sturdy skillet cast-iron works well

Ingredients

  • 4 oz pancetta cubed
  • 2 tablespoon unsalted butter
  • 2½ lbs butternut squash cubed, about 4 cups
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme or 2 teaspoon fresh thyme, chopped
  • ¼ cup maple syrup 100% pure
  • ½ cup pecan halves toasted, for garnish
  • 2 tablespoon Italian parsley chopped, for garnish

Instructions

  • In a large skillet over medium heat, cook the pancetta until crispy. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate. Leave the rendered grease in the pan.
    4 oz pancetta
  • Add the butter to the pan over medium heat. Once melted add the cubed squash in a single layer. Let it cook undisturbed for 4 to 5 minutes to begin to develop a lightly golden crust on the bottom.
    2 tablespoon unsalted butter, 2½ lbs butternut squash
  • Stir in the salt, pepper, and thyme. Stir and continue cooking, stirring occasionally, for another 15 to 20 minutes, until the squash is tender and browned in spots.
    1 teaspoon Kosher salt, ½ teaspoon black pepper, 1 teaspoon dried thyme
  • Gently stir in the cooked pancetta and maple syrup and cook for another 1 to 2 minutes.
    ¼ cup maple syrup
  • Transfer to a serving bowl and garnish with chopped, toasted pecans and chopped Italian parsley. Serve at once.
    ½ cup pecan halves, 2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video near the top of the recipe card for visual guidance. 
  • For best texture, make sure the squash cubes are similar in size so they cook evenly.
  • If using pre-cut squash, pat it dry before cooking to help it caramelize instead of steam.
  • Add the maple syrup near the end of cooking to prevent it from burning.
  • Toast the pecans separately for the best crunch and flavor.
  • This dish can be made ahead and gently reheated before serving — just wait to add the herbs until right before serving for the freshest taste.
  • For a vegetarian version, simply omit the pancetta and use a touch more butter or olive oil.
  • To store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
  • To reheat: Warm gently in a skillet over medium heat to maintain texture, or reheat in the oven at 350°F until heated through.
 

Nutrition

Calories: 235kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 523mg | Potassium: 745mg | Fiber: 4g | Sugar: 12g | Vitamin A: 20334IU | Vitamin C: 42mg | Calcium: 113mg | Iron: 2mg

Maple Glazed Turkey Breast – Juicy & Perfect for Holidays

by Leave a Comment

If you’re looking for a holiday main dish that’s simple, stunning, and full of flavor, this Maple Glazed Whole Turkey Breast is it. Juicy and tender on the inside with a beautiful golden glaze on the outside, it’s sweet, savory, and absolutely irresistible. The maple syrup adds a touch of warmth and caramelized richness that pairs perfectly with the roasted turkey, making it a show‑stopping centerpiece for Thanksgiving, Christmas, or any special meal.

A freshly roasted Maple Glazed Turkey Breast resting on a white platter surrounded by fresh herbs, cranberries, and orange slices.
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🍁 The Ingredients

This recipe uses simple, wholesome ingredients that blend savory herbs and spices with a touch of maple sweetness to create a perfectly seasoned, flavorful turkey with a glossy, golden glaze. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for a maple glazed turkey breast on a grey wooden background including an uncooked turkey breast, apple cider vinegar, butter, maple syrup, garlic, Dijon mustard, oil, herbs, and spices.

📝 Ingredient Notes, Substitutions & Variations

  • Turkey Breast: A bone‑in whole turkey breast gives the juiciest results and crispier skin, but you can use boneless if preferred—just reduce the cooking time slightly.
  • Olive Oil: Helps the seasoning stick and promotes browning. Melted butter or avocado oil can be used for a richer flavor.
  • Smoked Paprika: Adds subtle smokiness and color; regular paprika or a pinch of cayenne can be substituted if you prefer less smoke and more heat.
  • Maple Syrup: Pure maple syrup gives the glaze its signature sweetness and shine. Honey or brown sugar can be used in a pinch, though the flavor will be slightly different.
  • Dijon Mustard: Balances the sweetness of the maple glaze with a little tang. Grainy mustard or yellow mustard works as an alternative.
  • Apple Cider Vinegar: Adds brightness and helps the glaze caramelize. White wine vinegar or a squeeze of lemon juice can be substituted.
  • Fresh Thyme: Brings a fragrant, earthy note—swap with rosemary, sage, or dried thyme if that’s what you have on hand.
  • Garlic: Fresh minced garlic gives the best flavor, but garlic powder works well if you’re short on time.

See the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips for Success

  • Pat the turkey dry: Removing excess moisture helps the oil and seasoning stick and ensures the skin roasts up crisp and golden.
  • Use an adjustable roasting rack: It helps hold the turkey breast upright during roasting, allowing the heat to circulate evenly for beautifully browned skin all around.
  • Use a meat thermometer: Turkey breast is perfectly cooked at 165°F (74°C). Checking the temperature ensures juicy, tender results every time.
  • Brush with glaze often: Baste the turkey with the maple glaze during the last 30–40 minutes of roasting to build up that glossy, caramelized finish.
  • Tent with foil if needed: If the skin starts browning too quickly, loosely cover it with foil to prevent burning while the inside finishes cooking.
  • Let it rest before slicing: Rest the turkey for at least 10–15 minutes after roasting so the juices redistribute and the meat stays moist.
  • Save the pan drippings: Whisk them into the remaining glaze or drizzle over slices for extra richness and flavor.

👩🏼‍🍳 How to Make Maple Glazed Turkey Breast

A person using his fingers to sprinkle smoked paprika over an uncooked whole turkey breast on a platter that has already been seasoned with salt and pepper.
  1. Step 1: Pat the turkey breast dry with paper towels, and then season all over with salt, pepper, and smoked paprika.
A person using a small whisk to whisk together a maple glaze that contains maple syrup, herbs, and seasonings.
  1. Step 2: Add the glaze ingredients to a small saucepan and simmer, whisking often, for several minutes over medium heat.
A person using a small black brush to apply a maple glaze to a whole turkey breast that is resting on a baking rack in a roasting pan that is about to go into the oven.
  1. Step 3: Place the turkey breast on a baking rack in a roasting pan and brush on the glaze. Add a little more seasoning if any ran off with the glaze.
A person using a small black brush to baste a partially roasted whole turkey breast with a maple glaze on a baking rack in a roasting pan inside an oven.
  1. Step 4: Place in a 350°F oven and baste with the glaze every 30 minutes.
A person wearing oven mitts to hold a roasting pan that is filled with a maple glazed turkey breast on a baking rack fitted inside a stainless steel roasting pan.
  1. Step 5: Roast for 60 to 90 minutes, or until an internal temperature of 165°F is reached. Let it rest for 15 to 20 minutes.
A person using a carving fork and knife to slice into a freshly roasted maple glazed turkey breast that is resting on a platter surrounded by fresh herbs and sliced oranges.
  1. Step 6: Slice and serve!

🔪 Expert Tip: How to Slice the Turkey

For the juiciest, most tender slices, let the turkey breast rest for at least 15–20 minutes before cutting. Use a sharp carving knife and slice against the grain into even, thin pieces — this shortens the muscle fibers, keeping each bite moist and flavorful. If your turkey breast is bone‑in, carefully remove the breast from the bone first, then slice it on a cutting board for clean, beautiful presentation.

🍽️ How to Serve

  • Let it rest and slice beautifully: After resting, carve the turkey into thin slices against the grain for tender, picture‑perfect servings.
  • Drizzle with glaze: Warm any remaining maple glaze and drizzle it over the sliced turkey for a glossy, flavorful finish.
  • Serve with classic sides: This turkey pairs wonderfully with mashed potatoes, roasted vegetables, gourmet green bean casserole, and classic cornbread dressing to balance the sweetness of the glaze.
  • Add a touch of freshness: Garnish your platter with fresh thyme sprigs, orange slices, or pomegranate seeds for a festive, colorful presentation.
  • Make it a meal to remember: Serve with warm dinner rolls and a crisp salad for a complete, crowd‑pleasing holiday spread.
  • Wine pairing: A light Pinot Noir or a slightly sweet Riesling complements the maple glaze beautifully, while sparkling cider is a great non‑alcoholic option.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Maple Glazed Turkey Breast ahead of time?

Yes! You can roast it a day in advance, then cover and refrigerate. Reheat gently in the oven at 325°F until warmed through, brushing with extra glaze to refresh the flavor and shine.

Can I use boneless meat for Maple Glazed Turkey Breast?

Absolutely. Boneless turkey breast cooks a bit faster and is easier to slice. Just reduce the cooking time slightly and keep an eye on the internal temperature so it doesn’t overcook.

How do I know when the Maple Glazed Turkey Breast is fully cooked?

Use a meat thermometer — the thickest part should reach 165°F (74°C). Once it hits that temperature, remove it from the oven and let it rest before slicing.

What’s the best way to keep Maple Glazed Turkey Breast moist?

Don’t skip the resting time — it allows the juices to redistribute. Also, basting with the glaze during roasting helps lock in moisture and adds extra flavor.

Can I use chicken instead of turkey for Maple Glazed Turkey Breast?

You can! The glaze works wonderfully on chicken breasts or even a whole roasted chicken — just adjust the cooking time based on the size of the meat.

A white dinner plate filled with three slices of maple glazed turkey breast next to cornbread dressing, green bans, and mashed potatoes, all topped with turkey gravy.

😋 More Amazing Turkey Centerpiece Recipes

Ready to impress with the best-tasting turkey in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A person pouring turkey gravy from a white gravy boat over a plate filled with three slices of maple glazed whole turkey breast next to cornbread dressing, green beans, and mashed potatoes with gravy.
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Maple Glazed Roast Turkey

This Maple Glazed Turkey Breast is juicy, tender, and bursting with sweet‑savory flavor. The rich maple glaze caramelizes beautifully as it roasts, creating a golden, glossy finish that’s perfect for any holiday or special occasion.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Resting time15 minutes
Total Time2 hours
Course: Entree
Cuisine: American, Thanksgiving
Servings: 4
Calories: 236kcal
Author: Kris Longwell

Equipment

  • 1 Roasting pan preferably with a roasting rack

Ingredients

For the Turkey

  • 1 4 to 5 lb turkey breast whole, bone-in
  • 2 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 cup chicken broth or water (optional)

For the Maple Glaze and Serving

  • ½ cup maple syrup
  • 2 tablespoon Dijon mustard
  • 2 tablespoon unsalted butter melted
  • 2 teaspoon garlic minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon thyme fresh, chopped (or ½ teaspoon dried)
  • ½ teaspoon black pepper
  • Fresh herbs, cranberries, and sliced fruit for garnish (optional)

Instructions

  • Preheat your oven to 350°F.
  • Pat the turkey dry with paper towels. Rub the olive oil all over the turkey. Next, sprinkle the salt, pepper, and paprika all over the turkey.
    1 4 to 5 lb turkey breast, 2 tablespoon olive oil, 1 teaspoon Kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika
  • Place the turkey on a rack in a large roasting pan. If desired, pour about 1 cup of broth (or water) into the pan.
    1 cup chicken broth
  • In a small saucepan, whisk together the maple syrup, Dijon mustard, melted butter, garlic, apple cider vinegar, thyme, and pepper. Bring to a gentle simmer over medium heat for 2 to 3 minutes, until slightly thickened. Remove from the heat.
    ½ cup maple syrup, 2 tablespoon Dijon mustard, 2 tablespoon unsalted butter, 2 teaspoon garlic, 1 tablespoon apple cider vinegar, 1 teaspoon thyme, ½ teaspoon black pepper
  • Brush the turkey breast generously with the maple glaze. The glaze will thicken as it sits (for when you start basting). If the first application of the glaze to the turkey causes some of the seasoning to run off, sprinkle a little more onto the skin. Roast the turkey uncovered for 1½ to 2 hours, brushing with more glaze every 30 minutes.
  • The turkey is done when the internal temperature reaches 165°F at the thickest part. If the skin browns too quickly, tent loosely with foil.
  • Let the turkey rest for 15 to 20 minutes before slicing. The juice will redistribute, keeping the meat tender and moist. Serve the turkey with fresh herbs, cranberries, and sliced fruit, if desired.
    Fresh herbs, cranberries, and sliced fruit
  • If desired, pour the remaining glaze into the roasting pan and simmer for 2 to 3 minutes to create a quick maple pan sauce.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • A bone‑in whole turkey breast gives the best flavor and juiciest results, but boneless works too—just reduce the cooking time slightly.
  • Pure maple syrup is key for the best glaze flavor; avoid pancake syrup, which is too sweet and artificial.
  • If the skin starts to brown too quickly, loosely tent the turkey with foil to prevent over‑browning.
  • Use a meat thermometer and remove the turkey when it reaches 165°F (74°C) for perfectly cooked, juicy meat.
  • Let the turkey rest for at least 15–20 minutes before slicing to lock in the juices.
  • Save extra glaze or pan drippings to drizzle over the sliced turkey before serving.
  • Leftovers reheat beautifully—cover with foil and warm in a 325°F oven until heated through.

Nutrition

Calories: 236kcal | Carbohydrates: 29g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 723mg | Potassium: 148mg | Fiber: 1g | Sugar: 25g | Vitamin A: 456IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

The Best Chocolate Bourbon Pecan Pie (Rich, Gooey & Easy)

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If you’re craving a dessert that’s rich, gooey, and unforgettable, this Chocolate Bourbon Pecan Pie is the one. It’s a decadent twist on the Southern classic, blending toasted pecans, silky chocolate, and a splash of bourbon for just the right kick. And with a flaky, buttery homemade pie crust holding it all together, this indulgent treat is truly over the top — perfect for holidays or any special occasion.

A slice of the best chocolate bourbon pecan pie on a white dessert plate with a fork off to the side.
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🍫 The Ingredients

This pie is made with simple, classic pantry staples that come together to create a rich, buttery filling with just the right balance of sweetness, warmth, and nutty, chocolatey goodness. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for the best chocolate bourbon pecan pie on a wooden background including pecans, pie dough, eggs, bourbon, chocolate, sugar, butter, corn syrup, and vanilla extract.

📝 Ingredient Notes, Substitutions & Variations

  • Pie Crust: A homemade crust gives the best flaky, buttery texture, but a quality store‑bought crust works in a pinch. For extra flavor, try adding a pinch of cinnamon or brown sugar to the dough.
  • Corn Syrup: Light corn syrup yields a milder sweetness, while dark corn syrup adds a deeper, caramel-like flavor. You can also substitute with maple syrup or golden syrup for a different twist.
  • Sugar: Granulated sugar keeps the filling smooth, but you can replace part of it with brown sugar for a richer, molasses note.
  • Eggs: Use large eggs at room temperature for the best texture and even baking.
  • Butter: Unsalted butter lets you control the salt level, but salted butter can be used—just reduce the added salt slightly.
  • Bourbon: Adds depth and warmth; swap with dark rum, whiskey, or omit entirely for a non-alcoholic version (add a splash of extra vanilla instead).
  • Vanilla Extract: Enhances the overall flavor; for a gourmet touch, use vanilla bean paste.
  • Salt: A small pinch balances the sweetness—don’t skip it!
  • Pecans: Toasting them first intensifies their flavor and crunch. Walnuts or hazelnuts can be used for variation.
  • Chocolate: Semi-sweet chocolate creates the perfect balance, but milk chocolate makes it sweeter, and darker chocolate adds a bolder, less sweet flavor.

See the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips for Success

  • Toast the pecans: A quick toast in the oven or skillet brings out their rich, buttery flavor and adds irresistible crunch.
  • Don’t overmix the filling: Stir just until combined — overmixing can introduce air bubbles and affect the pie’s texture.
  • Use room‑temperature ingredients: Eggs and butter blend more smoothly, giving you a silky, even filling.
  • Watch the bake time closely: The center should be just set with a slight jiggle — it will continue to firm up as it cools.
  • Cool completely before slicing: This allows the filling to set perfectly and makes for clean, beautiful slices.
  • Add a finishing touch: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra‑indulgent dessert.
  • Make ahead: This pie tastes even better the next day — store it covered at room temperature or refrigerate for up to 3 days.

👩🏼‍🍳 How to Make the Best Chocolate Bourbon Pecan Pie

A person using his two index fingers to flute the top of an uncooked pie dough that has been fitted into a pie dish.
  1. Step 1: Fit the pie dough into a 9-inch pie dish and use your fingers to flute and crimp the edges (if desired).
A person holding a small golden baking sheet pan with toasted pecans in the middle of the pan.
  1. Step 2: Toast the pecans until fragrant, about 10 to 15 minutes.
A person pouring lightly beaten eggs from a small glass bowl into another larger glass bowl filled with sugar, corn syrup, and melted butter.
  1. Step 3: In a large bowl, whisk together the corn syrup, sugar, eggs, melted butter, bourbon, vanilla, and salt until smooth.
A person sprinkling toasted pecan halves over chunks of chocolate in the bottom of an uncooked pie dough that has been fitted into a white pie dish.
  1. Step 4: Place the chocolate over the pie dough and sprinkle the toasted pecans over the chocolate.
A person pouring pecan pie filling over pecan halves and chunks of chocolate in an the bottom of an uncooked pie dough that has been fitted into a white pie dish.
  1. Step 5: Pour the filling evenly over the pecans and chocolate.
An overhead view of the best chocolate bourbon pecan pie in a white pie dish resting on a baking rack on an autumnal linen underneath.
  1. Step 6: Bake until slightly jiggly and then let cool on a rack until completely cooled.

🍽️ How to Serve

  • Let it cool completely: Allow the pie to cool to room temperature before slicing so the filling sets perfectly and each piece holds its shape.
  • Serve at room temperature or slightly warmed: You can gently warm slices in the microwave for 10–15 seconds to bring out that gooey, chocolatey texture.
  • Top with homemade whipped cream:
    • In a chilled bowl, beat 1 cup heavy cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract until soft peaks form.
    • Spoon or pipe over each slice for a light, creamy contrast to the rich filling.
  • Add a finishing flourish: Sprinkle a few chopped toasted pecans or chocolate shavings over the whipped cream for extra texture and presentation.
  • Pair it perfectly: This pie goes beautifully with a cup of coffee, a glass of milk, or even a small pour of bourbon for the adults.
  • For special occasions: Serve it as the grand finale to a holiday meal or dinner party — it’s guaranteed to impress!

🙋🏽‍♂️ Frequently Asked Questions

Can I make Chocolate Bourbon Pecan Pie without alcohol?

Yes! Simply leave out the bourbon and add an extra splash of vanilla extract for flavor. The pie will still be rich, gooey, and delicious.

What type of chocolate works best in Chocolate Bourbon Pecan Pie?

Semi-sweet chocolate strikes the perfect balance of sweetness and depth, but you can use milk chocolate for a sweeter result or dark chocolate for a bolder, less sweet flavor.

Can I use store-bought pie crust for Chocolate Bourbon Pecan Pie?

Absolutely. While a homemade crust gives the best texture and flavor, a good-quality store-bought crust works just fine and saves time.

How far in advance can I make Chocolate Bourbon Pecan Pie?

You can make it up to one day ahead. It actually tastes even better the next day once the flavors have melded together.

How should I store leftover Chocolate Bourbon Pecan Pie?

Cover the pie loosely with foil or plastic wrap and store it at room temperature for up to 2 days, or refrigerate for up to 4 days.

Can Chocolate Bourbon Pecan Pie be frozen?

Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How do I know when Chocolate Bourbon Pecan Pie is done baking?

The edges should be set, and the center should have a slight jiggle. It will continue to firm up as it cools.

Why did my Chocolate Bourbon Pecan Pie filling turn out runny?

It may have been underbaked. Make sure the center is almost set before removing from the oven, and allow it to cool completely before slicing.

An overhead view of the best chocolate bourbon pecan pie in a white pie dish resting on a baking rack on an autumnal linen underneath.

🥧 Other Classic Holiday Pies

Ready to make a pie that everyone will want seconds of? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of the best chocolate bourbon pecan pie in a white pie dish resting on a baking rack on an autumnal linen underneath.
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Chocolate Bourbon Pecan Pie

This Chocolate Bourbon Pecan Pie is a rich, gooey twist on a Southern classic! Toasted pecans, smooth chocolate, and a splash of bourbon come together in a buttery homemade crust for a dessert that’s pure indulgence — perfect for holidays or any special occasion.
Prep Time15 minutes
Cook Time1 hour
Cooling time2 hours
Total Time3 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 508kcal
Author: Kris Longwell

Equipment

  • 1 9-inch pie dish

Ingredients

  • 1 9-inch pie dough
  • 1½ cups pecan halves
  • 1 cup corn syrup light, dark, or combination
  • 1 cup granulated sugar
  • 3 large eggs
  • ¼ cup unsalted butter melted and slightly cooled
  • 3 tablespoon bourbon
  • 1 teaspoon vanilla extract
  • ½ teaspoon Kosher salt
  • ¾ cup chocolate chips semi-sweet, dark chocolate, or milk chocolate

Instructions

  • Preheat oven to 350°F.
  • Fit the pie dough into a 9-inch pie dish, crimp or flute the edges, and refrigerate while you make the filling.
    1 9-inch pie dough
  • Spread the pecans on a baking sheet and toast for 6 to 10 minutes, until fragrant.
    1½ cups pecan halves
  • In a large bowl, whisk together the corn syrup, sugar, eggs, melted butter, bourbon, vanilla, and salt until smooth.
    1 cup corn syrup, 1 cup granulated sugar, 3 large eggs, ¼ cup unsalted butter, 3 tablespoon bourbon, 1 teaspoon vanilla extract, ½ teaspoon Kosher salt
  • Sprinkle the chocolate chips (or chopped chocolate bar) over the bottom of the pie dough. Add the toasted pecans, then pour the filling evenly over the top.
    ¾ cup chocolate chips
  • Bake for 55 to 60 minutes, or until the center is just (but still a little jiggly), and slightly puffed. If the pecans brown too quickly, tent loosely with foil during the final 15 minutes of baking.
  • Allow the pie to cool at room temperature for at least 2 hours. This allows the filling to set completely.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Toasting the pecans before baking enhances their flavor and adds extra crunch.
  • You can use either light or dark corn syrup — light gives a milder sweetness, while dark adds a deeper, caramel flavor.
  • For a non‑alcoholic version, simply omit the bourbon and add an extra splash of vanilla extract.
  • Homemade pie crust gives the best buttery texture, but a quality store‑bought crust works well, too.
  • The pie is done when the edges are set and the center still has a slight jiggle — it will firm up as it cools.
  • IMPORTANT: Let the pie cool completely before slicing for clean, even pieces.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.
  • This pie tastes even better the next day as the flavors meld together!

Nutrition

Calories: 508kcal | Carbohydrates: 81g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 302mg | Potassium: 102mg | Fiber: 1g | Sugar: 67g | Vitamin A: 279IU | Calcium: 35mg | Iron: 1mg

Creamy Garlic Parmesan Chicken | Easy, Cheesy, and Irristable

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There’s nothing quite like Creamy Garlic Parmesan Chicken for a cozy, satisfying dinner that feels restaurant-worthy but comes together in just one pan. Tender, juicy chicken breasts are simmered in a rich, velvety sauce made with garlic, Parmesan cheese, and a touch of cream — simple ingredients that create big, comforting flavor. It’s quick enough for busy weeknights yet elegant enough to serve to guests, making it a true family favorite you’ll want to make again and again.

A white dinner plate filled with a serving of creamy garlic parmesan chicken with sauce drizzled over the tops of the filets resting next to a pile of mashed potatoes and steamed string beans.
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🧄 The Ingredients

This dish comes together with simple, everyday ingredients that blend savory spices, creamy richness, and a touch of brightness to create a perfectly seasoned, restaurant-quality chicken dinner. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for creamy garlic Parmesan chicken on a grey wooden background including uncooked boneless chicken breasts, garlic, wine, heavy cream, chicken broth, flour, lemon juice, and seasonings.

📝 Ingredient Notes & Substitutions

  • Chicken: Boneless, skinless chicken breasts work beautifully, but boneless thighs are a great option if you prefer extra juiciness. You can also use thinly sliced cutlets for quicker cooking.
  • Seasoning: Smoked paprika adds subtle depth, but regular paprika or a pinch of cayenne can be used for a different flavor profile.
  • Garlic: Fresh garlic gives the best flavor — but if you’re short on time, ½ teaspoon of garlic powder per clove works in a pinch.
  • White Wine: Adds brightness and depth to the sauce, but you can substitute with extra chicken broth if you prefer to skip the alcohol.
  • Lemon Juice (optional): A squeeze of fresh lemon juice at the end lifts and brightens the creamy sauce, balancing the richness beautifully.
  • Cream Sauce: Heavy cream makes the sauce rich and silky. For a lighter version, use half-and-half or evaporated milk (just note the sauce will be slightly thinner).
  • Cheese: Freshly grated Parmesan melts smoothly and gives the best flavor. Pre-shredded cheese can work, but it won’t melt as evenly.
  • Herbs: Dried oregano and basil give classic Italian flavor, but you can swap in Italian seasoning or add fresh herbs like thyme or parsley for a brighter finish.

See the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Recipe Tips for Success

  • Pound chicken evenly: If your chicken breasts are thick, pound them to an even thickness before cooking. This helps them cook quickly and evenly without drying out.
  • Don’t overcrowd the pan: Sear the chicken in batches if needed. Overcrowding traps steam and prevents that beautiful golden crust.
  • Use medium heat for the sauce: After adding the cream and Parmesan, lower the heat to medium or medium-low. A gentle simmer keeps the sauce smooth and prevents curdling.
  • Scrape up the brown bits: When you deglaze the pan with white wine or broth, stir up those flavorful browned bits — they add incredible depth to the sauce.
  • Add lemon at the end: Stir in the fresh lemon juice right before serving for a bright, fresh finish that balances the creamy richness.
  • Adjust thickness: If the sauce gets too thick, whisk in a splash of warm broth or cream until it reaches your desired consistency.
  • Serve immediately: This dish is best enjoyed right after cooking, while the sauce is silky and the chicken is tender.

👩🏼‍🍳 How to Make Creamy Garlic Parmesan Chicken

A person using his fingers to sprinkle smoked paprika over uncooked boneless chicken breasts that have already been seasoned with salt and pepper.
  1. Step 1: Liberally season the chicken breasts all over with salt, pepper, and smoked paprika.
A person dredging a seasoned boneless chicken breast through all-purpose flour on a white platter.
  1. Step 2: Dredge the seasoned cutlets through the flour. Set aside.
A person using a pair of metal tongs to flip a seared seasoned chicken breast in a non-stick skillet with a second seared breast simmering in a thin layer of vegetable oil.
  1. Step 3: Sear the breasts (in batches, if necessary) in the oil over medium heat for about 5 minutes per side. Set aside.
A person pouring white wine from a small carafe into a skillet filled with simmering oil with minced, sautéed garlic in it.
  1. Step 4: Sauté the garlic in melted butter for 30 seconds, then add the wine and simmer until reduced by about half.
A person pouring chicken broth from a measuring cup into a skillet that has a roux and sautéed garlic in while using is other hand to whisk the mixture.
  1. Step 1: Whisk in the flour and cook, stirring often, for 1 minute, then whisk in the broth. Simmer until silky, about 2 minutes.
A person holding a small bowl of grated parmesan cheese in one hand and a small bowl of dried herbs in his other hand, both over a skillet filled with a silky cream sauce.
  1. Step 2: Stir in the cream, dried herbs, and Parmesan cheese over low heat.
A close-up view of seared boneless chicken breasts resting in a creamy garlic parmesan sauce in a large non-stick skillet.
  1. Step 3: Return the cutlets to the pan and simmer for a few minutes until they are heated through.
A person using a spoon to drizzle a garlic Parmesan sauce over the top of a seared boneless chicken breast on a white dinner plate.
  1. Step 4: Serve at once, garnished with chopped parsley and extra sauce.

Expert Tip

For the smoothest, silkiest sauce, turn the heat to low or remove the skillet from the heat before stirring in the Parmesan cheese. Adding it off the heat prevents the cheese from clumping or turning grainy, ensuring a perfectly creamy, restaurant-quality finish every time.

🍽️ Serving Suggestions

🙋🏽‍♂️ Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts for Creamy Garlic Parmesan Chicken?

Yes, chicken thighs work wonderfully and tend to stay juicier. Just adjust the cooking time slightly since thighs may take a bit longer to cook through.

Can I make Creamy Garlic Parmesan Chicken ahead of time?

Yes, you can prepare it in advance and store it in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce.

Can I make Creamy Garlic Parmesan Chicken without heavy cream?

Yes, you can substitute half-and-half, cream cheese mixed with milk, or even evaporated milk for a lighter version. The texture and richness may vary slightly.

How do I store leftovers of Creamy Garlic Parmesan Chicken?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the creamy texture.

Can I freeze Creamy Garlic Parmesan Chicken?

Freezing is possible, but the sauce may separate slightly when thawed. To fix this, stir the sauce well while reheating and add a bit of cream if needed.

A large grey non-stick skillet filled with four seared chicken breasts in a garlic Parmesan sauce with a large spoon resting in the skillet.

😋 More Amazing Chicken Recipes

Ready to make the best chicken dinner in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tg @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of two filets of creamy garlic parmesan chicken on a white dinner plate next a pile of mashed potatoes next to a serving of steamed string beans.
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5 from 3 votes

Creamy Garlic Parmesan Chicken

Indulge in the rich, comforting flavors of this Creamy Garlic Parmesan Chicken — a restaurant-worthy dish made right at home! Tender, juicy chicken breasts are seared to golden perfection, then simmered in a luscious garlic-Parmesan cream sauce that’s bursting with flavor. This quick and easy recipe comes together in about 30 to 45 minutes, making it perfect for busy weeknights or cozy weekend dinners. Serve it over pasta, rice, or mashed potatoes for a meal that’s sure to impress the whole family.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: American / Italian
Servings: 4
Calories: 414kcal
Author: Kris Longwell

Equipment

  • 1 large (12-inch) skillet

Ingredients

For the Chicken Cutlets

  • 6 6 oz chicken breasts skinless, boneless, pounded thin
  • Salt and pepper
  • 1 teaspoon smoked paprika
  • ½ cup all-purpose flour
  • 2 tablespoon olive oil

For the Sauce and Serving the Dish

  • 2 tablespoon unsalted butter
  • 4 teaspoon garlic minced
  • ½ cup white wine optional
  • 1 tablespoon all-purpose flour
  • ¾ cup chicken broth
  • ¾ cup heavy cream or half and half
  • ½ teaspoon dried oregano
  • ½ teaspoon dries basil
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ½ cup Parmesan cheese grated
  • 1 tablespoon lemon juice optional
  • 2 tablespoon parsley chopped, for garnish

Instructions

  • Season both sides of the chicken cutlets with salt, pepper, and paprika. Dredge each cutlet in flour, shaking off any excess.
    6 6 oz chicken breasts, Salt and pepper, 1 teaspoon smoked paprika, ½ cup all-purpose flour
  • Heat the oil in a large skillet over medium heat. Working in batches, sear the cutlets until golden brown all over, about 5 minutes per side. Set aside.
    2 tablespoon olive oil
  • In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds. Pour in the wine, and use a wooden spatula to scrape up any bits stuck to the skillet. Simmer until reduced by about half, usually about 3 minutes.
    2 tablespoon unsalted butter, 4 teaspoon garlic, ½ cup white wine
  • Stir in the flour (1 tbsp) and cooke, stirring often, for 1 minute. Whisk in the chicken broth and stir until smooth, silky, and slightly thickened, about 1 to 2 minutes.
    1 tablespoon all-purpose flour, ¾ cup chicken broth
  • Turn the heat to low and stir in the heavy cream, oregano, basil, salt, and pepper. Stir in the Parmesan cheese and lemon juice (if using) and stir until smooth. Return the chicken cutlets to the sauce and let simmer until heated through, just a few minutes.
    ¾ cup heavy cream, ½ teaspoon dried oregano, ½ teaspoon dries basil, ½ teaspoon Kosher salt, ½ teaspoon black pepper, ½ cup Parmesan cheese, 1 tablespoon lemon juice
  • Serve at once, garnished with the parsley. The dish pairs wonderfully with mashed potatoes, cooked pasta, or steamed rice.
    2 tablespoon parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • For the juiciest results, pound chicken breasts to an even thickness before cooking.
  • Freshly grated Parmesan melts more smoothly than pre-shredded varieties and gives the sauce a richer flavor.
  • If the sauce becomes too thick, stir in a splash of chicken broth or cream to loosen it.
  • Add-ins like spinach, mushrooms, or sun-dried tomatoes make delicious variations.
  • To lighten the dish, substitute half-and-half or evaporated milk for the heavy cream.
  • This recipe pairs beautifully with pasta, mashed potatoes, or steamed vegetables.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat gently over low heat to keep the sauce creamy.

Nutrition

Calories: 414kcal | Carbohydrates: 18g | Protein: 9g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 673mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1346IU | Vitamin C: 5mg | Calcium: 197mg | Iron: 1mg

Chicken Enchiladas with Sour Cream Sauce

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These Chicken Enchiladas with Sour Cream Sauce are unbelievably creamy, cheesy, and full of flavor — pure comfort food baked to perfection. Tender shredded chicken is wrapped in soft tortillas, smothered in a rich sour cream sauce, and topped with melted cheese, making it a dish that’s always a crowd favorite. They’re every bit as delicious as our Beef Enchiladas with Red Sauce, but with a lighter, tangy twist that keeps you coming back for seconds.

A nine by thirteen inch white casserole dish filled a row of chicken enchiladas with sour cream sauce.
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🧀 The Ingredients.

A few simple, flavorful ingredients come together to create tender, cheesy chicken enchiladas wrapped in soft tortillas and covered with a rich, creamy sour cream sauce. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for chicken enchiladas with sour cream sauce on a grey wooden background including cooked shredded chicken, shredded cheese, chiles, onions, garlic, chicken stock, tortillas, sour cream, and seasonings.

🌶️ Ingredient Notes (with Substitutions & Variations)

  • Chicken: Rotisserie chicken makes this recipe extra quick and flavorful, but any cooked, shredded chicken works beautifully. You can also use leftover grilled or baked chicken for a slightly smokier flavor.
  • Cheese: Colby Jack gives the perfect blend of creaminess and mild spice, but Monterey Jack, Pepper Jack, or even a Mexican blend are great alternatives.
  • Green Chiles: These add a mild heat and tangy depth to both the filling and the sauce. For more spice, swap in diced jalapeños or use hot green chiles.
  • Tortillas: Soft flour tortillas make these enchiladas creamy and tender, but if you prefer a more traditional texture, corn tortillas work too — just warm them first so they don’t tear.
  • Sour Cream Sauce: The homemade sauce is rich and velvety, but you can lighten it up with Greek yogurt or a mix of sour cream and plain yogurt for a tangier twist.
  • Seasonings: Classic Tex-Mex spices like cumin and chili powder bring warmth and depth. Feel free to adjust the heat level to your taste or add smoked paprika for a subtle smoky note.
  • Add-Ins: Stir in black beans, corn, or sautéed bell peppers to stretch the filling and add extra texture and color.

See the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips for Perfect Chicken Enchiladas

  • Warm the tortillas first: Briefly heat your flour tortillas in a dry skillet or microwave before filling — this makes them soft, pliable, and less likely to tear when rolled.
  • Don’t overfill: A few tablespoons of filling per tortilla is plenty. Overstuffing makes them harder to roll and can cause the sauce to soak unevenly.
  • Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Shred your own for a creamier, more velvety texture.
  • Make a smooth roux: When starting your sour cream sauce, whisk the flour into the melted butter until golden and smooth before adding the broth. This prevents lumps and gives you a silky, thick sauce.
  • Add sour cream off the heat: Stir in the sour cream after removing the sauce from the heat to keep it from curdling and ensure a rich, creamy finish.
  • Sauce generously: Spread a thin layer of sauce on the bottom of your baking dish before adding the enchiladas — it keeps them from sticking and adds flavor to every bite.
  • Bake uncovered until bubbly: Let the enchiladas bake until the sauce is bubbling and the cheese is melted and golden around the edges for that irresistible finish.
  • Garnish for freshness: A sprinkle of chopped cilantro or sliced green onions adds a fresh pop of color and flavor to balance the creamy sauce.

👩🏼‍🍳 How to Make the Filling and Sauce

A person using a wooden spoon to stir and sauté chopped onions in melted butter in a large non-stick pan on a gas stove.
  1. Step 1: Heat the butter in a large skillet over medium heat and then sauté the onions until tender.
A person transferring small piles of ground chili powder and ground cumin from a small bowl into a skillet filled with sautéed onions, green chiles, chopped garlic, and other seasonings.
  1. Step 2: Stir in the garlic and sauté another 30 seconds. Add the green chiles, cumin, chili powder, salt, and powder. Stir and sauté for another couple of minutes.
A person transferring shredded Colby Jack cheese from a small glass bowl into a skillet that is filled with chicken enchilada meat.
  1. Step 3: Stir in the chicken until coated with the seasonings. Turn off the heat and stir in the cheese until melted. Set aside.
A person using a wooden spatula to stir flour into melted butter to create a roux in a large black non-stick skillet on a gas stove.
  1. Step 4: In another skillet, melt the butter and stir in the flour to create a roux. Cook for about 1 minute.
A person using a small whisk to incorporate chicken broth being poured from a glass measuring cup into a skillet filled with a roux all on a gas stove.
  1. Step 5: Whisk in the chicken broth and stir continuously until silky and smooth.
A person transferring sour cream from a glass bowl into a skillet filled with a thicken chicken broth along with green chiles, onion and garlic powder, and ground black pepper.
  1. Step 6: Stir in the sour cream, chiles, onion powder, garlic powder, salt, and pepper. Stir until smooth.

👨‍🍳 How to Make Chicken Enchiladas with Sour Cream Sauce

A person using a small ladle to spread a thin layer of a sour cream sauce over the bottom of a white casserole dish.
  1. Step 1: Spread a thin layer of the sauce over the bottom of a 9×13″ casserole dish.
A person using a spoon to transfer chicken enchilada meat into the center of a flour tortilla the is placed in casserole dish with a thin layer of a sour cream sauce in the bottom of the dish.
  1. Step 2: Spread about ½ cup of the chicken mixture into the center of 8 to 10 tortillas in the dish. Roll each enchilada to seal, seam-side down.
A person using a small ladle to pour a sour cream sauce over the tops of roll chicken enchiladas in a white casserole dish.
  1. Step 3: Ladle the rest of the sauce over the tops of the rolled enchiladas.
A person adding handfuls of shredded Colby Jack cheese over the tops of uncooked chicken enchiladas with sour cream sauce in a white casserole dish.
  1. Step 4: Liberally sprinkle cheese down the center of the row of enchiladas.
A casserole dish filled with freshly baked chicken enchiladas with a sour cream sauce resting on a cutting board with a person holding the sides with oven mitts.
  1. Step 5: Bake in a 375°F oven until bubbly and lightly browned on top, about 20 to 25 minutes.
A person sprinkling chopped cilantro over the tops of a row of freshly baked chicken enchiladas with sour cream sauce in a white casserole dish.
  1. Step 6: Let it rest for a few minutes. Garnish with chopped cilantro and serve at once.

Expert Tip

For the creamiest, lump-free sour cream sauce, take your time with the roux. Whisk the flour into the melted butter until smooth and lightly golden before slowly adding the warm chicken broth. This step builds flavor and ensures a perfectly silky texture. Once the sauce thickens, remove it from the heat before stirring in the sour cream — that keeps it from curdling and gives you a rich, velvety sauce that coats every enchilada beautifully.

🍽️ How to Serve

Serve these Chicken Enchiladas with Sour Cream Sauce hot and bubbly straight from the oven with your favorite Tex-Mex sides and toppings:

  • Fresh Garnishes: Sprinkle with chopped cilantro, sliced green onions, or a squeeze of lime juice for a bright, fresh finish.
  • Rice & Beans: Pair with Mexican rice, cilantro-lime rice, or authentic refried beans for a classic, satisfying meal.
  • Crunchy Sides: Add a side of tortilla chips with homemade salsa, pico de gallo, or guacamole for extra texture and flavor.
  • Salad Pairings: A crisp green salad or Mexican street corn salad balances the creamy sauce perfectly.
  • Toppings: Offer extra sour cream, diced tomatoes, or jalapeño slices for those who like a little extra kick.
  • Drinks: Serve with iced tea, margaritas, or a cold Mexican beer for the ultimate restaurant-style experience.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Chicken Enchiladas with Sour Cream Sauce ahead of time?

Yes! You can assemble the enchiladas up to a day in advance, cover tightly, and refrigerate. When ready to bake, let them sit at room temperature for about 20 minutes, then bake as directed.

Can I freeze Chicken Enchiladas with Sour Cream Sauce?

Absolutely. Assemble the enchiladas but hold off on baking. Wrap the dish tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and bake covered until heated through.

Can I use corn tortillas instead of flour for Chicken Enchiladas with Sour Cream Sauce?

Yes — corn tortillas give a more traditional texture and flavor. Warm them first in the microwave or a skillet to make them pliable and prevent tearing.

How can I make Chicken Enchiladas with Sour Cream Sauce spicier?

Add diced jalapeños, hot green chiles, or a pinch of cayenne pepper to the filling or sauce. You can also drizzle with hot sauce before serving for an extra kick.

What’s the best cheese for Chicken Enchiladas with Sour Cream Sauce?

Colby Jack melts beautifully and adds mild flavor, but Monterey Jack, Pepper Jack, or a Mexican blend also works great. For a sharper taste, try a mix of cheddar and Monterey Jack.

How do I keep the tortillas from getting soggy in Chicken Enchiladas with Sour Cream Sauce?

Spread a thin layer of sauce on the bottom of your baking dish, but don’t oversaturate the tortillas. Baking uncovered until bubbly helps the edges stay slightly crisp while the centers stay soft.

How long do leftovers of Chicken Enchiladas with Sour Cream Sauce last?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Can I use Greek yogurt instead of sour cream in Chicken Enchiladas with Sour Cream Sauce?

Yes — Greek yogurt makes a great lighter substitute. Use full-fat yogurt for the best texture and stir it in off the heat to prevent curdling.

🌮 More Family-Favorite Tex-Mex Recipes

Ready to make the best enchiladas in town? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag@HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of two chicken enchiladas with sour cream sauce on a white dinner plate and garnished with chopped cilantro.
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5 from 6 votes

Chicken Enchiladas with Sour Cream Sauce

These Chicken Enchiladas with Sour Cream Sauce are creamy, cheesy, and full of flavor — made with tender shredded chicken, melty Colby Jack cheese, and a rich, homemade sour cream sauce. Baked until golden and bubbly, they’re comforting, delicious, and just as irresistible as classic beef enchiladas!
Prep Time20 minutes
Cook Time40 minutes
Resting Time5 minutes
Total Time1 hour 5 minutes
Course: Entree
Cuisine: Tex-Mex
Servings: 4
Calories: 742kcal
Author: Kris Longwell

Equipment

  • 9"x13" casserole dish or a baking sheet pan

Ingredients

For the Chicken Filling

  • 2 tablespoon unsalted butter
  • 1 medium onion chopped
  • 2 teaspoon garlic minced
  • 1 4 oz can green chiles not drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 cups cooked chicken shredded or chopped, rotisserie works well
  • 1 cup Colby Jack cheese grated, see NOTES

For the Sour Cream Sauce

  • 3 tablespoon unsalted butter
  • 3 tablespoon all-purpose flour
  • 2 cups chicken broth warmed in the microwave or on the stove
  • 1 cup sour cream
  • 1 4 oz can green chiles not drained
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper

For Assembly

  • 8 – 10 flour tortillas fajita size (not the big ones)
  • 1½ cups Colby Jack cheese shredded, see NOTES
  • 2 tablespoon cilantro fresh, chopped, for garnish

Instructions

  • Preheat oven to 375°F.

Prepare the Chicken Filling

  • In a large skillet, melt the butter over medium heat. Add the onions, and sauté until they are soft, about 4 to 5 minutes.
    2 tablespoon unsalted butter, 1 medium onion
  • Stir in the minced garlic, and sauté for 30 seconds. Stir in the green chiles, cumin, chili powder, salt, and pepper. Stir and sauté for about 1 to 2 minutes. Stir in the chicken until fully coated. Remove heat and stir in the cheese until melted. Set aside.
    2 teaspoon garlic, 1 4 oz can green chiles, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon Kosher salt, ½ teaspoon black pepper, 2 cups cooked chicken, 1 cup Colby Jack cheese

Prepare the Sour Cream Sauce

  • In a separate skillet (or clean out the skillet you prepared the chicken in), melt the butter over medium heat. Stir in the flour, and cook for 1 minute.
    3 tablespoon unsalted butter, 3 tablespoon all-purpose flour
  • Slowly whisk in the warmed chicken broth. Continue stirring until lumps are gone and it becomes slightly thickened and silky.
    2 cups chicken broth
  • Turn the heat to low and stir in the sour cream, green chiles, onion powder, garlic powder, salt, and pepper. Stir until smooth and any lumps are gone. Set aside.
    1 cup sour cream, 1 4 oz can green chiles, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon Kosher salt, ½ teaspoon black pepper

Assemble and Bake the Enchiladas

  • Wrap the tortillas in a napkin (or paper towels) and microwave on HIGH for 30 seconds to 1 minute, until the tortillas are warmed and very pliable.
    8 – 10 flour tortillas
  • Spoon or ladle a thin layer of the sauce over the bottom of a 9×13" baking dish.
  • Place a tortilla at the end of the dish. Spoon about ¼ cup of the chicken filling down the center of the tortilla. Roll tightly and place seam-side down. Repeat with the remaining tortillas.
  • Spoon or ladle the remaining sauce over the top of the row of enchiladas. Sprinkle the cheese down the middle of the enchiladas.
    1½ cups Colby Jack cheese
  • Bake in the preheated oven (375°F) for 20 to 25 minutes, or until bubbly and the cheese is lightly browned in spots. Remove from the oven and let rest for 5 to 10 minutes. Garnish with cilantro and serve at once.
    2 tablespoon cilantro

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Cheese Options: Colby Jack gives these enchiladas a creamy, mild flavor, but Monterey Jack, Pepper Jack, or a Mexican blend all work great too. For the smoothest melt, shred your cheese from a block — pre-shredded cheese contains anti-caking agents that can affect texture.
  • Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in the oven at 325°F for 15–20 minutes or in the microwave until warmed through. Add a splash of chicken broth or extra sauce before reheating to keep them moist.
  • Freezing: You can freeze unbaked enchiladas (without the sour cream sauce) for up to 2 months. Thaw overnight in the fridge, add the sauce, and bake as directed.

Nutrition

Calories: 742kcal | Carbohydrates: 44g | Protein: 46g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 764mg | Potassium: 530mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1818IU | Vitamin C: 3mg | Calcium: 750mg | Iron: 5mg

Homemade Philly Cheesesteak (Juicy, Cheesy, and Easy to Make)

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This Homemade Philly Cheesesteak is everything you love about the classic — tender, thinly sliced ribeye, sautéed onions, and melty white American cheese griddled together to perfection. It’s all tucked into a soft hoagie roll for that authentic, cheesy, juicy bite every time. With just a few simple steps and easy techniques, we’ll show you exactly how to recreate that iconic Philly flavor and texture right in your own kitchen.

Two homemade Philly cheesesteaks sitting next to each other on wrinkled brown paper with kettle chips, pickle spears, and two beers resting near the sandwhiches.
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🥩 The Ingredients

A handful of simple, high-quality ingredients come together to create the ultimate balance of savory, melty, and perfectly seasoned flavor in every bite of this classic cheesesteak. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade Philly cheesesteak on a grey, wooden background inlcuding shave ribey, salt, peper, oil, chopped onions, and rolls.

🥖 Ingredient Notes (with Substitutions & Variations)

  • Ribeye Steak: The marbling in ribeye gives your cheesesteak that signature juicy, tender bite. If you can’t find ribeye, try thinly sliced sirloin, flank steak, or even shaved deli roast beef for a quick version.
  • Onions: Classic Philly flavor starts with sautéed yellow onions. Want a little sweetness? Use Vidalia onions or add a few sliced bell peppers for a “Philly-style with peppers” twist.
  • Cheese: We love Cooper Sharp White American for its creamy melt and nostalgic flavor. You can also use provolone for a milder, gooier sandwich or Cheez Whiz for the authentic South Philly vibe.
  • Hoagie Rolls: Soft, slightly chewy rolls like Amaroso’s are the gold standard. If you can’t find them, use any soft sub or sandwich roll that can hold up to the juicy filling.
  • Oil: A little vegetable oil helps the onions caramelize beautifully. Feel free to use canola or avocado oil — or even a touch of butter for extra richness.
  • Seasoning: Keep it simple with salt and pepper — the meat and cheese do the heavy lifting. For a little kick, add a pinch of garlic powder or crushed red pepper flakes.

See the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Pro Tips for the Best Homemade Cheesesteak

  • Freeze the steak slightly before slicing: Pop your ribeye in the freezer for about 30 minutes — it firms up just enough to make paper-thin slicing easy, which is key to that authentic Philly texture.
  • Use a hot griddle or cast-iron skillet: High heat gives the beef a quick sear and locks in the juices while melting the cheese perfectly into the meat.
  • Don’t overcrowd the pan: Cook the steak in batches if needed — too much at once will steam the meat instead of browning it.
  • Add the cheese right on the meat: Let the cheese melt directly into the hot beef and onions before loading it into the roll — this ensures every bite is gooey and flavorful.
  • Wrap it like they do in Philly: Once assembled, wrap your cheesesteak tightly in butcher paper or sandwich paper and let it sit for a minute or two. The trapped steam softens the roll just enough to create that classic Philly taste and texture — warm, tender bread hugging the melty, cheesy filling.
  • Keep it simple: The best cheesesteaks rely on balance — tender beef, melted cheese, and perfectly cooked onions. No fancy sauces needed.
  • Serve immediately: Cheesesteaks are meant to be eaten hot off the griddle, when the cheese is still molten and the bread is perfectly steamed.

👨‍🍳 How to Make Homemade Philly Cheesesteaks

A pile of chopped yellow onions being sautéed in a little oil on a large outdoor griddle.
  1. Step 1: Heat your griddle (or skillet) with a little oil over medium-high heat and sauté the onions until lightly browned and soft.
A person using a large silver spatula and a bench scraper to gently shred thinly sliced ribeye that is being cooked on an outdoor griddle.
  1. Step 2: Push the onions over (off the heat), add a splash more oil, and then add the thinly sliced steak. Use two spatulas to lightly shred the meat. Cook until just no longer pink.
A person sprinkling ground pepper over chopped cooked ribeye and sautéed onions on a large outdoor griddle.
  1. Step 3: Mix the onions into the beef and lightly sprinkle with salt and pepper.
A person placing squares of white American cheese over two mounds of chopped ribeye and onions on a large outdoor griddle.
  1. Step 4: Divide the meat into two rectangular piles (the length of the buns) and place two slices of cheese over each mound. Let steam for 30 seconds.
A person using a metal spatula and bench scraper to incorporate melty American white cheese into a pile of cooked thin strips of ribeye and sautéed onions on an outdoor griddle.
  1. Step 1: Quickly cut the melty cheese into the meat. Form into a rectangular pile again.
A person that has just placed two large hoagie buns over a mound of Philly cheesesteak piles on a sizzling outdoor griddle.
  1. Step 2: Place the opened buns over the meat.
A person holding a homemade Philly cheesesteak in his right hand while holding the spatula that he used to transfer the meat into the bun with his other hand.
  1. Step 3: Use a long spatula to flip the sandwich over into your hand with the meat/cheese mixture staying inside the bun (it’s okay if a little falls out of the bun).
A person placing two homemade Philly cheesesteaks that are wrapped in white butcher paper on a wooden cutting board.
  1. Step 4: Place the sandwich on a 12″x12″ square of sandwich/butcher paper and roll it up. Let the sandwich steam in the paper for 1 to 10 minutes. Serve at once!

Expert Tip

For the most authentic flavor and texture, cook your cheesesteak on an outdoor flat-top griddle, indoor griddle, or large cast-iron skillet. The even surface lets you sear the beef, sauté the onions, and melt the cheese all in one place — just like the pros do in Philly.

A griddle gives you plenty of room to chop and mix everything together while it cooks, helping the flavors meld and the cheese coat every bite. If you don’t have a griddle, a heavy stainless steel or cast-iron pan works great — just make sure it’s screaming hot before the meat hits the surface for that perfect sizzle.

🍟 Serving Suggestions

Serve your Homemade Philly Cheesesteak hot off the griddle with any of these delicious sides and pairings:

  • Crispy French Fries – The classic cheesesteak companion.
  • Onion Rings or Potato Wedges – Add crunch and a little indulgence.
  • Green Salad or Coleslaw – A fresh, tangy contrast to the rich, cheesy filling.
  • Pickle Spears or Hot Cherry Peppers – For that authentic Philly touch.
  • Cheese Fries or Sweet Potato Fries – Perfect for turning it into a hearty meal.
  • Tomato Soup or Beer Cheese Two homemade Philly cheesesteaks sitting next to each other on wrinkled brown paper with kettle chips, pickle spears, and two beers resting near the sandwiches.Dipping Sauce – Great for dunking your sandwich.
  • Cold Soda or Root Beer – A refreshing way to balance the savory flavors.

🙋🏽‍♂️ Frequently Asked Questions

What kind of meat is best for a Homemade Philly Cheesesteak?

Ribeye is the classic choice because it’s well-marbled and stays juicy when cooked quickly. You can also use thinly sliced sirloin or flank steak if you’re looking for a leaner option.

How do I get the steak sliced so thin for a Homemade Philly Cheesesteak?

Place the ribeye in the freezer for about 30 minutes before slicing — this firms up the meat, making it easier to cut into paper-thin slices with a sharp knife. You can also ask your butcher to shave it for you, which is the easiest and most authentic option. If slicing yourself, go with a top-notch slicer like a Beswood Slicer.

Can I make Homemade Philly Cheesesteaks ahead of time?

You can prep the ingredients in advance — slice the beef, sauté the onions, and store everything separately. When ready to serve, reheat the meat and onions on a hot griddle, melt the cheese, and assemble the sandwiches fresh for the best texture.

What cheese works best for Homemade Philly Cheesesteak?

White American cheese melts beautifully and gives that classic creamy texture. Provolone is a great mild option, while Cheez Whiz adds that nostalgic, authentic Philly flavor.

How do I get the authentic texture for Homemade Philly Cheesesteaks?

Wrap the finished sandwich tightly in butcher or sandwich paper and let it rest for a minute or two. The steam softens the roll slightly, giving it that signature Philly cheesesteak taste and texture.

Can I make a Homemade Philly Cheesesteak without a griddle?

Yes! A large cast-iron or stainless-steel skillet works perfectly. The key is using high heat so the meat sears quickly and stays tender.

What kind of bread should I use for a Homemade Philly Cheesesteak?

Soft, slightly chewy hoagie rolls are ideal — Amaroso’s brand is traditional, but any sturdy sub roll that can hold the juicy filling without falling apart will work.

How should I reheat leftover Homemade Philly Cheesesteak?

Wrap the sandwich in foil and warm it in a 325°F oven for 10–15 minutes. This keeps the bread soft and the cheese melty without drying out the meat.

Can I customize Homemade Philly Cheesesteaks with other toppings?

Absolutely! Add sautéed bell peppers, mushrooms, or even a drizzle of hot sauce for a spicy twist. Just keep the balance of meat, cheese, and bread at the heart of the sandwich.

A person holding an uneaten, freshly prepared homemade Philly cheesesteak in his hand.

🥪 Other Amazing Beef Sandwiches

Ready to make the best cheesesteak this side of the City of Brotherly Love? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a homemade Philly cheesesteak with another cheesesteak sitting next to it, both on a wrinkled brown piece of sandwich paper.
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Homemade Philly Cheesesteak

This Homemade Philly Cheesesteak is loaded with thinly sliced ribeye, sautéed onions, and melty white American cheese, all griddled to perfection and tucked into a soft hoagie roll. With just a few simple steps, you’ll master that classic Philly flavor and texture — juicy, cheesy, and absolutely irresistible.
Prep Time15 minutes
Cook Time15 minutes
Resting time3 minutes
Total Time33 minutes
Course: Lunch / Sandwich
Cuisine: American
Servings: 2
Calories: 502kcal
Author: Kris Longwell

Equipment

  • Flat-iron griddle or large cast-iron skillet
  • 2 spatulas 1 large one to help scoop up the sandwich off the griddle.

Ingredients

  • 16 oz ribeye steak thinly sliced (see NOTES)
  • 2 tablespoon vegetable oil divided
  • 1 large onion chopped
  • salt and pepper
  • 4 slices American white cheese see NOTES
  • 2 soft hoagie buns

Instructions

  • If your steak is not already sliced, place the ribeye in the freezer for 30 to 45 minutes. It should become partially frozen. This makes slicing much easier. Use a sharp knife or a sturdy slicer to cut the meat into very thin slices. Set aside.
    16 oz ribeye steak
  • Heat your griddle (or cast-iron skillet) to medium-high heat. Add a splash of oil and spread it around with a large spatula. Add the onions and sauté them until they are golden brown, about 5 to 7 minutes.
    2 tablespoon vegetable oil, 1 large onion
  • Push the onions to the side of the griddle (not over heat), or remove them from the skillet. Add another splash of oil over the heated griddle and spread it around with the spatula. Add the thinly sliced meat and let it cook (unmoved) for about 30 seconds. Then, use two spatulas (or a spatula and a bench scraper) to gently shred the meat into bite-sized pieces. Continue cooking, spreading around, shredding, and flipping occasionally, until the meat is just no longer pink.
  • Sprinkle the meat with a couple of pinches of salt and pepper. Use your spatula to form two rows of the meat/onion mixture (about the length of your rolls).
    salt and pepper
  • Place two slices of cheese over each mound of the meat. Let the cheese rest on the simmering meat for about 30 seconds. Now, use your spatula to cut the melty cheese into the meat mixture. Continue this for a short bit, until the cheese and meat are fully combined and the cheese has completely melted.
    4 slices American white cheese
  • Place the opened roll directly over each pile of the cheesesteak mixture. Now, use your spatula to scoop the entire sandwich off the griddle, then flip it over onto your hand. Repeat with the other cheesesteak.
    2 soft hoagie buns
  • For authentic texture, wrap the cheesesteaks in sandwich or butcher paper and let then let them rest/steam for 1 to 10 minutes. Then, serve at once!

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Steak – This recipe calls for 16 oz of thinly sliced ribeye. That will make two Philly-style sandwiches loaded with steak. One cheesesteak could be split in half and serve two people. Or, just get smaller rolls and make four smaller cheesesteaks. 
  • Cheese Options: Traditional Philly cheesesteaks are made with white American cheese, provolone, or Cheez Whiz — and each gives a slightly different flavor and texture.
    • White American cheese melts smoothly and gives that classic creamy, savory bite.
    • Provolone adds a mild, slightly nutty flavor and a beautiful stretch when melted.
    • Cheez Whiz delivers the most authentic South Philly experience — rich, salty, and extra gooey.
  • When to Add the Cheese:
    • For American or provolone, place the cheese directly on top of the hot beef and onions while still on the griddle. Cover briefly with a lid or inverted pan to help it melt before loading it into the roll.
    • For Cheez Whiz, warm it separately and spoon or drizzle it over the sandwich after assembling — that’s how they do it in Philly!
  • Pro Tip: If you want the bread to have that signature soft, steamy texture, wrap the finished sandwich tightly in butcher or sandwich paper for a minute before serving.

Nutrition

Calories: 502kcal | Carbohydrates: 7g | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 138mg | Sodium: 121mg | Potassium: 717mg | Fiber: 1g | Sugar: 3g | Vitamin A: 36IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 4mg

Best Homemade Pumpkin Bread Recipe

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There’s nothing that says fall baking quite like a loaf of homemade pumpkin bread fresh from the oven. This recipe delivers everything you love — a soft, moist crumb, cozy spices like cinnamon and nutmeg, and that unmistakable pumpkin flavor — but it’s the brown sugar streusel topping that truly puts it over the top. Sweet, buttery, and just a little crunchy, it adds the perfect finishing touch to every slice.

A loaf of best homemade pumpkin bread that has been cut into slices on brown paper next to two glass mugs of coffee and a small bowl of softened butter.
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🎃 The Ingredients

This pumpkin bread comes together with simple pantry staples and warm fall spices that create a perfectly moist, flavorful loaf with a hint of sweetness in every bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for best homemade pumpkin bread on a grey wooden background including pumpkin purée, eggs, flour oil, sugar, milk, vanilla, and spices.

📝 Notes & Variations

  • Pumpkin Purée: Be sure to use 100% pure pumpkin, not pumpkin pie filling. The texture and flavor are completely different.
  • Oil vs. Butter: Vegetable oil keeps the bread extra moist for days, but you can swap half for melted butter if you prefer a richer flavor.
  • Spices: The blend of cinnamon, nutmeg, cloves, and ginger gives that classic pumpkin spice warmth — adjust to taste or use 2–3 teaspoons of pumpkin pie spice for convenience.
  • Sugar: A mix of granulated and brown sugar adds both sweetness and depth. For a more caramel-like flavor, use all brown sugar.
  • Milk: Whole milk gives a tender crumb, but you can substitute buttermilk or even a bit of sour cream for extra moisture.
  • Topping: Don’t skip the brown sugar streusel — it adds a buttery crunch that takes this pumpkin bread from simple to bakery-worthy.
  • Add-ins: Stir in a handful of chopped pecans, walnuts, or chocolate chips for extra texture and flavor.
  • Mini Loaves or Muffins: This batter works beautifully for smaller portions — just reduce the baking time (mini loaves take about 25–30 minutes; muffins, 18–22 minutes).

Refer to the recipe card (with video) below for a complete list of ingredients and measurements.

💡 Tips & Tricks for Perfect Pumpkin Bread

  • Don’t overmix the batter: Stir just until the dry ingredients disappear — overmixing can make the bread dense instead of tender.
  • Measure flour correctly: Spoon it into your measuring cup and level it off; scooping directly from the bag packs in too much flour.
  • Use room temperature ingredients: Eggs, milk, and pumpkin mix more smoothly and help the bread rise evenly.
  • Check for doneness early: Every oven is different — start checking around 50 minutes. A toothpick should come out clean or with just a few moist crumbs.
  • Cool before slicing: Let the bread rest in the pan for 10–15 minutes, then transfer to a rack. Cutting too soon can make it gummy inside.
  • Line your pan: A strip of parchment paper makes it easy to lift the loaf out cleanly — no sticking or crumbling.

👩🏼‍🍳 How to Make Homemade Pumpkin Bread

A person holding a small white bowl in one hand that contains small mounds of salt, baking soda, and baking powder and another white bowl in his other hand containing pumpkin bread spices over a bowl of flour and sugar.
  1. Step 1: In a medium bowl, whisk together the dry ingredients until fully combined.
A person using a wooden spoon to transfer pumpkin purée from a small glass bowl into a large bowl filled beaten eggs, milk, and oil.
  1. Step 2: In another large bowl, stir together the eggs, pumpkin purée, oil, milk, and vanilla extract until smooth.
A person using a wooden spoon to stir a dry flour mixture from one bowl into another bowl that contains a wet mixture for pumpkin bread.
  1. Step 3: Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmix.
A person transferring pumpkin bread batter from a large glass bowl into a loaf pan that is lined with brown parchment paper.
  1. Step 4: Spray a loaf pan with cooking spray and then line it with parchment paper. Pour the batter over the paper.
A person using his fingers to sprinkle uncooked brown sugar streusel over pumpkin bread batter that is in a loaf pan lined with parchment paper.
  1. Step 5: Put together the streusel ingredients and then sprinkle over the top of the bread batter.
A person pulling brown parchment paper away from a freshly baked best homemade pumpkin bread loaf that is resting on a wire rack.
  1. Step 6: Bake at 350°F for 65 minutes, or until an inserted toothpick comes out clean. Let rest 10 minutes in the pan and then let cool on a baking rack.

Expert Tip

For the best texture, keep your streusel cold before sprinkling it over the batter. Chilling the mixture for 10–15 minutes helps the butter stay solid, so it melts slowly in the oven and creates those irresistible, crisp golden clusters instead of melting flat.

🙋🏽‍♂️ Frequently Asked Questions

Why is my Homemade Pumpkin Bread dense or heavy?

This usually happens when the batter is overmixed or if too much flour is added. Stir just until the dry ingredients are combined, and measure flour by spooning it into the cup and leveling it off.

Can I make Homemade Pumpkin Bread ahead of time?

Yes! It actually tastes even better the next day as the spices deepen. Once cooled, wrap it tightly in plastic wrap or foil and store at room temperature for up to 3 days.

Can I freeze Homemade Pumpkin Bread?

Absolutely. Wrap the cooled loaf (or individual slices) tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight at room temperature before serving.

How do I keep Homemade Pumpkin Bread moist?

Use oil instead of butter and don’t overbake it. Also, store it tightly wrapped once cooled — a little trapped moisture keeps the crumb soft and tender.

Can I add nuts or chocolate chips to Homemade Pumpkin Bread?

Yes! Stir in up to 1 cup of chopped pecans, walnuts, or chocolate chips just before baking. They add great texture and flavor.

Why did my Homemade Pumpkin Bread crack on top?

That’s actually a good sign! The crack forms as the bread rises and sets — it means the interior is moist and expanding properly.

Can I use fresh pumpkin purée in Homemade Pumpkin Bread?

You can, but make sure it’s well-drained and thick. Fresh purée can be more watery than canned, which may affect texture and baking time.

A half eaten slice of best homemade pumpkin bread with softened butter smeared on the top and is resting on a small white plate.

🍁 More Classic Pumpkin Recipes

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An overhead view of a loaf of best homemade pumpkin bread that has three slices cut from it and resting on brown paper with two glass mugs of creamed coffee nearby.
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Best Homemade Pumpkin Bread Recipe

This Homemade Pumpkin Bread is soft, moist, and perfectly spiced with cinnamon, nutmeg, and cloves — but it’s the buttery brown sugar streusel on top that makes it truly irresistible. Easy to make, full of cozy fall flavor, and even better the next day!
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Breakfast / Brunch
Cuisine: American
Servings: 8
Calories: 424kcal
Author: Kris Longwell

Equipment

  • 1 loaf pan 9"x5"
  • Parchment paper

Ingredients

For the Brown Sugar Streusel

  • ⅓ cup all-purpose
  • ½ cup dark brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoon unsalted butter chilled and cut into small cubes
  • ½ cup pecans chopped (optional)

For the Pumpkin Bread

  • Cooking spray or oil or softened butter
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 cup granulated sugar
  • ½ cup dark brown sugar
  • 2 large eggs lightly beaten
  • 1 cup pumpkin purée not pumpkin pie filling
  • ½ cup vegetable oil
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • brown sugar streusel

Instructions

Make the Brown Sugar Streusel

  • In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt.
    ⅓ cup all-purpose, ½ cup dark brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon salt
  • Add the cold, cubed butter and use a fork, pastry cutter, or your fingers to work it into the mixture.
    2 tablespoon unsalted butter
  • Mix in the chopped nuts (if using). Chill until ready to use.
    ½ cup pecans

Make the Pumpkin Bread

  • Preheat oven to 350°F. Spray the loaf pan with cooking spray (or grease with oil or softened butter). Line the pan with parchment paper.
    Cooking spray
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger, granulated sugar, and brown sugar.
    1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger, 1 cup granulated sugar, ½ cup dark brown sugar
  • In a large bowl, mix together the lightly beaten eggs, pumpkin purée, oil, milk, and vanilla. Stir until smooth and completely blended.
    2 large eggs, 1 cup pumpkin purée, ½ cup vegetable oil, ¼ cup whole milk, 1 teaspoon vanilla extract
  • Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  • Pour the batter into the prepared loaf pan. Generously top with the streusel mixture. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
    brown sugar streusel
  • Let the bread cool in the pan for 10 to 15 minutes. Transfer to a wire rack to cool completely.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Pumpkin: Use 100% pure pumpkin purée, not pumpkin pie filling. The texture and flavor are completely different.
  • Oil: Using oil instead of butter keeps the bread extra moist and tender for days.
  • Spices: Adjust the spice blend to your taste — or substitute 2–3 teaspoons of pumpkin pie spice for convenience.
  • Toppings: The brown sugar streusel adds a delicious crunch, but you can skip it for a classic smooth loaf or swap it for a sprinkle of raw sugar, chopped nuts, or chocolate chips.
  • Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week. The flavor deepens as it rests.
  • Freezer-Friendly: Freeze whole or sliced for up to 3 months. Thaw overnight at room temperature before serving.
 

Nutrition

Calories: 424kcal | Carbohydrates: 81g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 387mg | Potassium: 220mg | Fiber: 3g | Sugar: 53g | Vitamin A: 4939IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg

Homemade Chinese Hot and Sour Soup

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Bring the flavors of your favorite Chinese restaurant home with this Homemade Chinese Sweet and Sour Soup—a perfect balance of tangy, savory, and comforting goodness. This vibrant soup makes the ideal start to a Chinese feast at home, pairing beautifully with easy General Tso’s Chicken, Crispy Sesame Beef, or Kung Pao Shrimp. Whether you’re hosting a cozy dinner or craving takeout-style comfort, this simple recipe delivers all the bold, authentic flavors you love in every spoonful.

An overhead view of two bowls on a wicker placemat and that are filled with servings of homemade Chinese sweet and sour soup with wooden spoons flanking each bowl.
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🍄 The Ingredients

This flavorful soup comes together with a mix of savory, tangy, and spicy elements that create the perfect balance of warmth, depth, and authentic Chinese taste. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade Chinese sweet and sour soup on wooden background including chicken stock, mushrooms, bamboo soots, tofu, seasonings, soy sauce, vinegar, chili paste, egg, and scallions.

📝 Ingredients Notes and Variations

  • Broth: Use chicken broth for a rich, savory base, or swap in vegetable broth for a vegetarian version without losing depth of flavor.
  • Soy Sauce: Light soy sauce adds saltiness and umami; if you prefer a deeper color and stronger flavor, add a splash of dark soy sauce. Regular soy sauce, including low-sodium soy sauce, can used in place of light.
  • Vinegar: Traditional black vinegar gives the soup its signature tang—rice vinegar or apple cider vinegar can be used in a pinch.
  • Chili Paste: Adjust the amount to control the heat. For a milder version, use a touch of chili oil or omit it entirely.
  • Mushrooms: Shiitake mushrooms bring an earthy flavor; feel free to use wood ear mushrooms or button mushrooms if that’s what you have.
  • Tofu: Firm tofu holds its shape best, but soft tofu creates a silkier texture if you prefer a smoother mouthfeel.
  • Cornstarch Slurry: This thickens the soup to that classic glossy consistency—add gradually until it reaches your desired thickness.
  • Egg: The beaten egg creates delicate ribbons when stirred in; you can skip it for a vegan version.
  • Optional Add-ins: Try adding julienned carrots, baby corn, or even shredded chicken for extra flavor and texture.

👨‍🍳 How to Make Homemade Chinese Sweet and Sour Soup

A person holding a small bowl filled with chili paste in one hand and the other hand holding a small bowl of black vinegar both over a pot filled with chicken broth and a sprinkling of white pepper.
  1. Step 1: In a large pot, add the chicken broth, water, soy sauce, vinegar, chili paste, sesame oil, sugar, and white pepper. Bring to a strong simmer.
A person holding a small glass bowl filled with strips of bamboo shoots in one hand and the other hand holding a small glass bowl filled with strips of firm tofu both over a pot filled with a simmering broth with sliced mushrooms floating at the surface.
  1. Step 2: Stir in the mushrooms, bamboo shoots, and tofu. Simmer for about 7 minutes.
A person pouring a cornstarch slurry from a small glass bowl into a pot of simmering homemade Chinese hot and sour soup.
  1. Step 3: Slowly stir in the cornstarch slurry. Cook, stirring often, for about 2 minutes until glossy.
A person stirring in two lightly beaten eggs from a glass bowl into a large pot filled with simmering homemade Chinese hot and sour soup.
  1. Step 4: Slowly stir the beaten egg into the soup. Cook, stirring often, until ribbons of cooked egg appear, about 1 minute.
A person using a large wooden ladle to transfer homemade Chinese hot and sour soup from a large pot into a festive Asian soup bowl.
  1. Step 5: Ladle the soup into large soup bowls.
A person sprinkling chopped scallions over the top of a bowl filled with steaming homemade Chinese hot and sour soup.
  1. Step 6: Garnish with chopped scallions and serve at once!

Expert Tip

For the perfect silky texture, stir the soup in one direction to create a gentle whirlpool before slowly drizzling in the beaten egg—this helps form delicate, ribbon-like strands instead of clumps.

🍜 How to Serve

  • As a Starter: Serve this soup as the first course of a homemade Chinese feast—it sets the tone perfectly before mains like Homemade Sesame Chicken or Crispy Chili Beef.
  • With Rice or Noodles: Pair it with a bowl of steamed jasmine rice or simple stir-fried noodles to make it a more filling meal.
  • Add Garnishes: Top with sliced green onions, a drizzle of sesame oil, or a sprinkle of white pepper for extra aroma and flavor.
  • Family-Style Meal: Serve it in a large soup tureen or pot at the center of the table so everyone can ladle their own bowl.
  • Meal Prep Option: Store leftovers in the fridge and reheat gently—this soup tastes even better the next day as the flavors deepen.

Expert Tip – How to Make Crispy Wonton Strips

For a crunchy finishing touch, make easy fried wonton strips to serve with your soup! Simply cut store-bought wonton wrappers into thin strips, then fry them in hot oil (about 350°F / 175°C) for 30–45 seconds until golden and crisp. Drain on paper towels, sprinkle lightly with salt, and serve on top of or alongside your soup for that irresistible restaurant-style crunch.

🙋🏽‍♂️ Frequently Asked Questions

What makes Homemade Chinese Hot and Sour Soup both “hot” and “sour”?

The “hot” comes from chili paste or white pepper, while the “sour” flavor comes from vinegar—together they create the soup’s signature balance.

Can I make Homemade Chinese Hot and Sour Soup vegetarian or vegan?

Yes! Simply use vegetable broth instead of chicken broth and skip the egg. You can also add more tofu or vegetables for extra protein and texture.

Can I make Homemade Chinese Hot and Sour Soup ahead of time?

Absolutely. It reheats well—just store it in an airtight container in the fridge and reheat gently on the stove before serving.

Can I freeze Homemade Chinese Hot and Sour Soup?

Yes, but it’s best enjoyed fresh. The tofu and cornstarch can change texture once frozen. If you plan to freeze it, leave out the cornstarch and egg, then add them when reheating.

Why did my Homemade Chinese Hot and Sour Soup turn cloudy?

Cloudiness can happen if the cornstarch slurry isn’t fully dissolved or if the soup is stirred too vigorously after adding the egg. Stir gently for a clear, silky finish.

A large wooden ladle being used to raise a serving of homemade Chinese sweet and sour soup from a large white pot filled with the soup.

🥡 Other Classic Chinese “Starter” Recipes

Ready to make the best soup this side of China Town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a festive soup bowl filled with homemade Chinese sweet and sour soup with a wooden spoon nearby and is garnished with chopped scallions.
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5 from 3 votes

Homemade Chinese Hot and Sour Soup

This Homemade Chinese Hot and Sour Soup is a quick, easy, and flavorful dish that brings together tangy, spicy, and savory flavors in every spoonful. With tender tofu, mushrooms, and a rich, balanced broth, it’s a comforting classic that tastes just like your favorite takeout. Perfect as a starter for a Chinese-inspired dinner or a cozy meal on its own!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer or Soup
Cuisine: Chinese / American
Servings: 8
Calories: 142kcal
Author: Kris Longwell

Equipment

  • 1 Large pot

Ingredients

  • 8 cups chicken broth
  • 2 cups water
  • ¼ cup + 2 tbsp light soy sauce
  • ¼ cup black vinegar
  • 2 tablespoon chili paste
  • 2 teaspoon sesame seed oil
  • 2 teaspoon sugar
  • 1 teaspoon white pepper
  • 1 cup bamboo shoots cut into thin strips
  • 8 oz shiitake mushrooms stems removed and cut into strips
  • 1 cup firm tofu cut into strips or cubes
  • ¼ cup cornstarch mixed with 6 tablespoon water
  • 1 large egg slightly beaten
  • 3 scallions chopped, for garnish
  • fried wonton strips for garnish (optional), see NOTES

Instructions

  • Add the chicken broth, water, soy sauce, vinegar, chili paste, sesame oil, sugar, and white pepper to a large pot over medium-high heat. Stir to combine and bring to a strong simmer.
    8 cups chicken broth, 2 cups water, ¼ cup + 2 tablespoon light soy sauce, ¼ cup black vinegar, 2 tablespoon chili paste, 2 teaspoon sesame seed oil, 2 teaspoon sugar, 1 teaspoon white pepper
  • Add the bamboo shoots, mushrooms, and tofu. Turn the heat to medium and simmer for about 7 minutes, or until the mushrooms are tender.
    1 cup bamboo shoots, 8 oz shiitake mushrooms, 1 cup firm tofu
  • In a small bowl, mix together the cornstarch (¼ cup) with the water (6 tbsp) until combined and the cornstarch has dissolved. Slowly stir the cornstarch slurry into the soup, stirring constantly. Continue stirring and simmering until the soup is silky and slightly thickened, about 1 to 2 minutes.
    ¼ cup cornstarch
  • Reduce the heat to low and slowly stir the egg into the soup, stirring constantly until silky ribbons of cooked egg appear.
    1 large egg
  • Taste and add more sauce for salt and/or more vinegar for tang, if desired.
  • Serve garnished with chopped scallions and fried wonton strips, if desired.
    3 scallions, fried wonton strips

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Adjust the spice: Add more chili paste or white pepper for extra heat, or reduce it for a milder soup.
  • Vegetarian option: Use vegetable broth and omit the egg for a plant-based version.
  • Thickening tip: Stir in the cornstarch slurry gradually to reach your preferred consistency.
  • Egg ribbons: Create silky strands by stirring the soup gently in one direction while drizzling in the beaten egg.
  • Fried wonton strips: Cut wonton wrappers into thin strips and fry in hot oil (350°F / 175°C) for 30–45 seconds until golden and crisp. Drain and sprinkle lightly with salt.
  • Storage: Refrigerate leftovers for up to 3 days and reheat gently over low heat before serving.

Nutrition

Calories: 142kcal | Carbohydrates: 11g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 907mg | Potassium: 181mg | Fiber: 1g | Sugar: 4g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg

Best-Ever Smash Burger | Crispy, Juicy, and Easy to Make

by 4 Comments

There’s nothing quite like a perfectly made smash burger — crispy, golden edges, a juicy center, and that irresistible sizzle as it hits the hot griddle. This Best-Ever Smash Burger Recipe brings all the flavor of your favorite diner right to your kitchen. With simple ingredients, quick cooking time, and a few pro tips, you’ll learn how to create restaurant-quality burgers at home that are bursting with flavor and impossible to resist.

Two best-ever smash burgers with toasted brioche buns sitting on crumpled brown paper with two glasses of dark beer in the background.
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🧀 The Ingredients

The secret to an unforgettable smash burger starts with simple, high-quality ingredients — but the most important of all is the ground beef, since the right fat content and freshness are what create those crispy edges and juicy, flavorful patties. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for best-ever smash burger on a grey wooden background including ground beef, buns, oil, cheese slices, burger sauce, pickles, lettuce, onion, butter, tomato slices, salt, and pepper.

🥩 Choosing the Right Beef

  • Go for 80/20 beef:
    The ideal ratio is 80% lean meat and 20% fat. This blend gives you crispy, caramelized edges and a juicy, flavorful center.
  • Avoid lean blends:
    Leaner beef (like 90/10 or 93/7) doesn’t have enough fat to create that signature sizzle and crust.
  • Buy fresh, not pre-packaged:
    Freshly ground beef from the butcher holds together better and delivers a cleaner, beefier flavor.
  • Ask for a custom grind (optional):
    A mix of chuck, brisket, and short rib is a popular choice for an extra-rich, restaurant-quality burger.
  • Keep it cold until cooking:
    Cold beef sears better, helping you achieve that perfect smash and crust without overcooking the inside.

Expert Tip: Perfect Beef Blend (80/20 Ratio)

For the ultimate smash burger, skip the pre-packaged ground beef and either ask your butcher to grind a custom blend or grind it yourself at home. To achieve the ideal 80/20 lean-to-fat ratio, use about 60% chuck roast, 30% brisket, and 10% short ribs. This combination delivers the perfect balance of rich beef flavor, buttery fat, and meaty depth — exactly what you need for crispy edges and a juicy, flavorful bite in every smash burger.

👩🏼‍🍳 How to Make the Best-Ever Smash Burgers

A person holding a round ball of ground beef in his hand over a piece of brown paper that is holding three other balls of beef.
  1. Step 1: Form the ground meat into loose balls, 3 to 4 ounces each.
Four hamburger buns, two tops and two bottoms, being toasted cut-side down on a large outdoor griddle.
  1. Step 2: Butter the buns and toast them until golden. Set aside.
A person using a hamburger smasher and a large spatula to flatten ground hamburger on a hot griddle.
  1. Step 3: Oil your griddle and then flatten the beef with a spatula and a heavy object, or with a burger smasher.
A person sprinkling salt and pepper onto a smash burger that is being cooked on an outdoor griddle.
  1. Step 4: Season with salt and pepper.
A person using a large spatula to push together a crispy smash burger patty that was just recently flipped on an outdoor griddle.
  1. Step 5: After about 2 minutes, flip the patties. Push any stray pieces of beef into the patty.
A person placing a square slice of yellow American cheese onto the top of a crispy smash burger that is sizzling on a large outdoor griddle.
  1. Step 6: Top with a layer of American cheese.
A person using a large metal spatula to place two smash burgers with American cheese onto a hamburger bun with burger sauce, lettuce, and tomato on it.
  1. Step 7: Stack one patty on top of another. Place them on the bottom bun with burger sauce, lettuce, and tomato.
A person placing the top half of a toasted brioche hamburger on top of a double-stacked smash burger with American cheese, pickles, onion, tomato, lettuce, and burger sauce.
  1. Step 8: Top the burgers with sliced onion, pickles, and the top bun. Serve at once!

Expert Tip

If you’re cooking multiple rounds of burgers, wipe away excess grease between batches and reapply a light film of oil. This keeps the surface clean and prevents burnt bits from sticking to the next patties.

🍟 What to Serve with Best-Ever Smash Burgers

🥫 Condiments & Sauces

  • Smash Burger Sauce: The star condiment — creamy, tangy, and perfectly balanced. Spread it on both buns or serve on the side for dipping. See Recipe Card for how to make.
  • Ketchup & Mustard: Classic burger must-haves. Keep them simple and high-quality. Homemade Ketchup is easy and so good!
  • Pickles: Dill or bread-and-butter pickles add that sharp, vinegary bite that cuts through the richness.
  • Hot Sauce or Sriracha: For a little heat, drizzle or mix into your Smash Burger Sauce.
  • BBQ Sauce: Adds a smoky-sweet contrast that pairs beautifully with the crispy edges of the patties. Easy Homemade BBQ Sauce is the best!

🍟 Sides

🙋🏽‍♂️ Frequently Asked Questions

What kind of ground beef works best for the Best-Ever Smash Burger Recipe?

Use 80/20 ground beef — that’s 80% lean and 20% fat. The higher fat content helps create those crispy, caramelized edges and keeps the burger juicy. Ideally, go with 60% ground chuck, 30% ground brisket, and 10% beef short ribs (meat only).

How do I keep my patties from falling apart when making the Best-Ever Smash Burger Recipe?

Make sure your beef is loosely packed, your griddle is very hot, and you only flip once — after a crust has fully formed. A sturdy metal spatula also helps you flip cleanly without breaking the patty.

How much oil should I use when cooking the Best-Ever Smash Burger Recipe?

You only need a light coating — about ½ to 1 teaspoon of high-heat oil (like canola or avocado) to prevent sticking. If your griddle is well-seasoned, you can skip the oil altogether.

Can I make the Best-Ever Smash Burger Recipe on a regular skillet instead of a griddle?

Yes! A cast-iron skillet works great. Just make sure it’s large enough to give each patty room to sear without steaming.

What kind of cheese is best for the Best-Ever Smash Burger Recipe?

American cheese is the classic choice for its perfect melt, but cheddar, Swiss, or pepper jack also work well depending on your flavor preference.

Can I prepare the Best-Ever Smash Burger Recipe ahead of time?

It’s best made fresh, but you can portion and chill the beef balls in advance. Smash and cook them right before serving for the crispiest results.

A person holding a double-stacked best-ever smash burger in his hand.

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Ready to make the best burger in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLooon!

A close-up view of a double-stacked smash burger with melty cheese on each patty and garnished with pickles, red onion, shredded lettuce, and burger sauce.
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5 from 2 votes

Best-Ever Smash Burger

This Best-Ever Smash Burger Recipe delivers crispy, caramelized edges, juicy beef, and melty cheese — all made in minutes on a hot griddle or skillet. With simple ingredients and big flavor, these diner-style burgers are the ultimate at-home classic.
Prep Time15 minutes
Cook Time15 minutes
Chill time30 minutes
Total Time1 hour
Course: Lunch / Dinner / Cookout
Cuisine: American
Servings: 4
Calories: 756kcal
Author: Kris Longwell

Equipment

  • Griddle indoor or outdoor, or a large cast-iron skillet
  • Large spatula
  • Parchment paper Cut into eight 5"x5" squares.

Ingredients

For the Smash Burger Sauce

  • ¼ cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon pickle brine
  • Several dashes hot sauce (optional)

For the Smash Burgers

  • 1½ lb ground beef 80/20 (80% lean, 20% fat) – See NOTES
  • 8 burger buns Brioche or potato buns are great
  • 3 tablespoon unsalted butter softened, or olive oil (for toasting buns)
  • 1 teaspoon vegetable oil
  • salt and pepper
  • 8 American cheese slices
  • lettuce chopped or shredded, iceberg or romaine, for serving
  • 2 medium tomatoes sliced, for serving
  • 1 medium red onion thinly sliced, for serving
  • pickle slices dill or bread and butter, for serving

Instructions

Do Ahead – Make the Smash Burger Sauce

  • In a medium bowl, mix together the sauce ingredients until smooth. Cover and chill until ready to use.
    ¼ cup mayonnaise, 1 tablespoon ketchup, 1 tablespoon yellow mustard, 1 tablespoon pickle brine, Several dashes hot sauce

Make the Smash Burgers

  • Divide the ground beef into 8 loose balls (about 3 ounces each). Don't pack them tightly. Chill for at least 30 minutes. (If longer, keep covered in the fridge).
    1½ lb ground beef
  • Butter the cut sides of the buns and toast them on the hot griddle (or skillet) until golden brown. Set aside.
    8 burger buns, 3 tablespoon unsalted butter
  • Heat your griddle or skillet over medium-high heat until it's very hot. Add about ½ to 1 teaspoon vegetable oil and spread it around with your large spatula. See NOTES.
    1 teaspoon vegetable oil
  • Place 1 beef ball on the hot surface. Immediately cover it with parchment paper (if using) and use your spatula and a heavy object to smash the burger. Press down on the burger for about 5 to 7 seconds. Carefully remove the spatula and parchment paper from the burger. Lightly sprinkle with salt and pepper. Continue this same process with the remaining balls of beef. (Don't flatten the patties anymore once you remove the parchment, and don't move them around on the griddle.)
    salt and pepper
  • After 2 to 3 minutes, the edges should be browned and crispy. The center of the burgers should barely be pink and juicy. Carefully use your spatula to pry the burger from the griddle gently, then quickly flip the burger over. Repeat with the remaining burgers.
  • Once the burgers have all been flipped, immediately add the cheese slices to each patty. Slather the sauce on the buns and then stack the burgers, two at a time, and place them on the buns. Add your favorite toppings and serve immediately!
    8 American cheese slices, lettuce, 2 medium tomatoes, 1 medium red onion, pickle slices

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Ground Beef: For the juiciest, most flavorful smash burgers, use 80/20 ground beef — that’s 80% lean meat and 20% fat. The fat is what creates those crispy, caramelized edges and keeps the burger tender.
  • Custom Blend: For a next-level flavor, ask your butcher to grind a custom mix or grind it yourself using 60% chuck, 30% brisket, and 10% short ribs. This blend gives you the perfect balance of rich beefiness, buttery fat, and meaty depth.
  • Oil for the Griddle: You only need a light coating of oil — about ½ to 1 teaspoon of a high smoke point oil (like canola, avocado, or vegetable oil). Wipe it evenly across the surface before cooking. If your griddle or skillet is well-seasoned, you can skip the oil entirely.

Nutrition

Calories: 756kcal | Carbohydrates: 49g | Protein: 39g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 149mg | Sodium: 708mg | Potassium: 772mg | Fiber: 3g | Sugar: 10g | Vitamin A: 807IU | Vitamin C: 12mg | Calcium: 173mg | Iron: 7mg

Homemade Corn Dog – Classic State Fair Recipe

by 1 Comment

Bring the taste of the fair right to your kitchen with these Easy Homemade Corn Dogs! Crispy on the outside, tender on the inside, and perfectly golden, they’re made with simple ingredients and a quick, flavorful batter that fries up beautifully. Serve with mustard or even easy homemade ketchup for the perfect State Fair classic!

Two baskets lined with red and white checkered wax paper and filled each with two homemade corn dogs and a small container of yellow mustard.
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🌭 The Ingredients

This simple batter comes together with everyday pantry staples to create a crisp, golden coating that perfectly complements the juicy hot dogs inside. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade corn dogs on a grey wooden background including a pile of hot dogs, buttermilk, oil, eggs, flour, cornmeat, baking powder, salt, and sugar.

📝 Ingredients Notes and Substitutions

  • Hot Dogs – Use your favorite brand of beef, pork, or turkey hot dogs. Substitute: Try cocktail franks for mini corn dogs or plant-based hot dogs for a vegetarian version.
  • Cornmeal – Gives the batter its signature flavor and texture. Substitute: Use finely ground cornmeal for a smoother coating or coarse cornmeal for extra crunch.
  • All-Purpose Flour – Helps bind the batter and creates a light, fluffy texture. Substitute: A 1:1 gluten-free flour blend works if needed.
  • Sugar – Adds a touch of sweetness to balance the savory flavor. Variation: Increase slightly for a more fair-style taste or reduce for a less sweet version.
  • Baking Powder – Provides lift and keeps the coating light and airy. Make sure yours is fresh for the best results.
  • Salt – Enhances flavor and balances the sweetness of the batter.
  • Buttermilk – Adds tangy flavor and helps create a tender, fluffy coating. Substitute: If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
  • Egg – Helps the batter cling to the hot dogs and adds richness. Substitute: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for an egg-free version.
  • Vegetable Oil – Used for frying; it gives a crisp, golden crust. Substitute: Canola or peanut oil is a great alternative with high smoke points.

See the recipe card (with video) below for a full list of ingredients and measurements.

🎠 Tips for Perfect Homemade Corn Dogs

  • Keep the oil hot and steady. Maintain a temperature around 350°F (175°C) for even cooking and a crisp, golden coating. If the oil is too cool, the batter will absorb grease; too hot, and it’ll brown before the inside cooks.
  • Dry the hot dogs first. Pat them dry with paper towels before dipping — this helps the batter stick evenly.
  • Use skewers or sticks. Insert wooden skewers or chopsticks into the hot dogs before coating for easy dipping and frying.
  • Dip and twist. Pour the batter into a tall glass or jar, then dip and twist each hot dog to coat it evenly without air pockets.
  • Fry in small batches. Overcrowding the pot lowers the oil temperature and can lead to soggy corn dogs.
  • Drain properly. Place cooked corn dogs on a wire rack or paper towels to remove excess oil and keep them crisp.
  • Serve immediately. Corn dogs are best enjoyed hot and fresh — crisp on the outside and soft inside!

👩🏼‍🍳 How to Make a Homemade Corn Dog

A person inserting a wooden skewer into the end of an uncooked beef hot dog over a wooden cutting board.
  1. Step 1: Insert a wooden skewer into the end of each hot dog, leaving enough at the end for a handle.
A person pouring cornmeal from a glass bowl into another glass bowl filled with flour, sugar, and baking powder.
  1. Step 2: Combine the cornmeal, flour, sugar, baking powder, and salt.
A person pouring buttermilk from a measuring cup into a glass bowl filled with two lightly beaten eggs.
  1. Step 3: In another bowl, mix the buttermilk with the lightly beaten eggs and 1 tablespoon of oil.
A person transferring a dry flour and cornmeal mixture from one bowl into another glass bowl filled with an egg and buttermilk wet mixture.
  1. Step 4: Stir the dry ingredients into the wet mixture until smooth.
A person pulling a hot dog on a stick out of a glass that is filled with corn dog batter.
  1. Step 5: Fill a tall glass with the batter and submerge the hot dog, then slowly remove it.
A person using a metal spider to lift a freshly deep-fried corn dog from a white pot filled with hot oil.
  1. Step 6: Fry in 350°F oil until golden brown. Serve at once!

🍽️ How to Serve

Homemade corn dogs are best served hot and crispy, straight from the fryer! Here are some tasty ways to enjoy them:

  • Classic Style: Serve with ketchup and yellow mustard for that nostalgic fairground flavor.
  • Sweet & Savory: Drizzle with honey or maple syrup for a fun twist on the classic.
  • Spicy Kick: Pair with spicy mustard, sriracha mayo, or Cajun remoulade.
  • Cheesy Dip: Try dipping in warm nacho cheese sauce for an indulgent treat.
  • Mini Corn Dogs: Make bite-sized versions for parties, game day, or kids’ lunches.
  • Complete the Meal: Serve alongside homemade fries, creamy coleslaw, or Southern baked beans for a hearty, fair-style dinner.

No matter how you serve them, these golden, crispy corn dogs bring all the fun and flavor of the fair right to your kitchen!

Expert Tip

For the perfect corn dog experience, order corn dog sticks online — they’re sturdy, heat-safe, and the ideal length for dipping and frying. If you don’t have any on hand, wooden skewers or popsicle sticks work just as well!

🙋🏽‍♂️ Frequently Asked Questions

Can I make Homemade Corn Dog batter ahead of time?

Yes! You can prepare the batter a few hours in advance and keep it covered in the refrigerator. Just give it a quick stir before dipping the hot dogs.

What kind of oil is best for frying a Homemade Corn Dog?

Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils fry evenly and give the corn dogs a crisp, golden coating.

Can I make Homemade Corn Dogs without buttermilk?

Absolutely! You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes before using.

Why did my Homemade Corn Dog batter slide off the hot dogs?

This usually happens if the hot dogs are wet. Pat them completely dry before dipping to help the batter stick evenly.

How do I store leftover Homemade Corn Dogs?

Let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness.

Can I freeze Homemade Corn Dogs?

Yes! Freeze cooked corn dogs on a baking sheet, then transfer to a freezer bag. Reheat straight from frozen in the oven or air fryer until hot and crispy.

A person plunging a homemade corn dog into a small plastic container filled with yellow mustard.

🎡 More State Fair Classic Recipes

Ready to make corn dogs better than the state fair? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Two homemade corn dogs next to each other with a small container of yellow mustard nearby all on a red and white checkered wax paper in a basket.
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Homemade Corn Dog – Classic State Fair Recipe

Bring the fair home with this Homemade Corn Dog recipe! Crispy, golden, and perfectly sweet and savory, these corn dogs are easy to make, fun to eat, and a hit with both kids and adults.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Lunch / Hot Dogs
Cuisine: American
Servings: 4
Calories: 685kcal
Author: Kris Longwell

Equipment

  • 1 deep sturdy pot for frying, or a deep-fryer
  • 8 corn dog sticks or skewers or popsicle sticks

Ingredients

  • vegetable oil for frying
  • 8 beef hot dogs
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon vegetable oil

Instructions

  • Heat about 2 inches of oil in a deep pot to 350 to 360°F.
    vegetable oil
  • Pat the hot dogs dry with paper towels (this helps the batter stick to them). Insert wooden sticks (or skewers) into each hot dog, leaving enough at the end for a handle. Set aside.
    8 beef hot dogs
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until the mixture is well combined.
    1 cup cornmeal, 1 cup all-purpose flour, ¼ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt
  • In another bowl, whisk the buttermilk, eggs, and 1 tablespoon vegetable oil.
    1 cup buttermilk, 2 large eggs, 1 tablespoon vegetable oil
  • Combine the wet and dry ingredients, stirring until smooth and thick.
  • Transfer the batter into a tall glass or jar (this makes dipping easier).
  • Dip a dog into the batter, twisting to fully coat. Carefully place in the oil (1 or 2 at a time) and fry until golden brown, 2 to 3 minutes, turning occasionally.
  • Remove the corn dogs with metal tongs or a spider and drain on paper towels.
  • Repeat with the remaining dogs. Serve at once with yellow mustard and ketchup.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Oil temperature matters: Keep the oil around 350°F (175°C) for a perfectly crisp, golden coating. If the oil is too cool, the batter will absorb grease; too hot, and it will brown too quickly.
  • Dry the hot dogs first: Pat them completely dry before dipping so the batter sticks evenly.
  • Batter thickness: The batter should be thick enough to coat the hot dog evenly — if it’s too thin, add a little more flour; if too thick, whisk in a splash of buttermilk.
  • Storage: Store cooled corn dogs in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
  • Reheating: Warm in a 350°F oven or air fryer for 5–8 minutes to restore crispness — avoid microwaving, which can make the coating soggy.

Nutrition

Calories: 685kcal | Carbohydrates: 72g | Protein: 22g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 150mg | Sodium: 1317mg | Potassium: 697mg | Fiber: 5g | Sugar: 18g | Vitamin A: 234IU | Calcium: 229mg | Iron: 5mg

Homemade Funnel Cake Recipe

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Bring the magic of the fair right to your kitchen with this Easy Homemade Funnel Cake Recipe! Crispy, golden, and lightly dusted with powdered sugar, these funnel cakes taste just like the ones you’d get at your favorite carnival or state fair. The best part? They’re simple to make with basic pantry ingredients and come together in minutes.

Two homemade funnel cakes that have been heavily dusted with powdered sugar sitting side by side, both resting on brown pieces of paper.
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🥚 The Ingredients

This simple batter comes together with everyday kitchen staples to create a light, crisp, and perfectly sweet funnel cake that tastes just like the fair. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade funnel cake on a grey wooden background including flour, baking powder, salt, water, eggs, vanilla, milk, sugar, oil, and powdered sugar.

🥛 Ingredients Notes and Substitutions

  • Egg – Helps bind the batter and adds richness. Substitute: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for an egg-free version.
  • Whole Milk – Creates a smooth, creamy batter and helps achieve that tender inside. Substitute: 2% milk, half-and-half, or a dairy-free milk alternative, such as almond or oat milk, will also work.
  • Vanilla Extract – Adds a warm, sweet flavor that enhances the classic fair aroma. Substitute: Almond extract or maple extract for a fun flavor twist.
  • All-Purpose Flour – The base of the batter, giving structure and crispness. Substitute: A 1:1 gluten-free all-purpose blend if you need a gluten-free option.
  • Sugar – Gives the funnel cakes a touch of sweetness and helps them brown beautifully. Substitute: You can reduce the sugar slightly for a less sweet version, or use cane sugar.
  • Baking Powder – Provides lift and that light, airy texture. Substitute: If you’re out, mix ¼ teaspoon baking soda with ½ teaspoon cream of tartar for each teaspoon of baking powder.
  • Vegetable Oil – Used for frying; it ensures crisp, golden results. Substitute: Canola or peanut oil is a great alternative with high smoke points.
  • Powdered Sugar – The classic finishing touch for that signature fairground look and taste. Substitute: Try cinnamon sugar, chocolate drizzle, or fruit toppings for variety.

See the recipe card (with video) below for a full list of ingredients and measurements.

⭐️ Tips for Perfect Homemade Funnel Cakes

  • Use the right oil temperature. Keep your oil around 350°F (175°C) — too cool and the batter will absorb oil and turn greasy; too hot and it’ll brown before cooking through.
  • Test with a small drizzle first. Before frying a full cake, drizzle a bit of batter into the oil to make sure it sizzles and floats right away.
  • Pour in a steady swirl. Use a squeeze bottle, funnel, or measuring cup with a spout to create that signature lacy pattern.
  • Don’t overcrowd the pan. Fry one or two funnel cakes at a time so the oil temperature stays consistent.
  • Flip carefully. Use tongs or a slotted spatula to turn the funnel cake once the edges are golden — usually after about 1–2 minutes.
  • Drain and dust. Let each cake rest on paper towels briefly, then dust generously with powdered sugar while still warm.
  • Serve immediately. Funnel cakes are best enjoyed fresh and hot when they’re crisp on the outside and soft inside.

👩🏼‍🍳 How to Make a Homemade Funnel Cake

A person using a whisk to mix milk, water, eggs, and vanilla extract in a glass bowl on a wooden cutting board.
  1. Step 1: In a large bowl, whisk together the eggs, milk, water, and vanilla.
A person using a small whisk to combine flour with sugar, salt, and baking powder in a glass bowl on a wooden cutting board.
  1. Step 2: In another bowl, whisk together the flour, sugar, baking powder, and salt.
A person using a whisk to stir a homemade funnel cake batter in a large glass bowl on a wooden cutting board.
  1. Step 3: Combine the wet and the dry mixtures and stir and whisk until smooth.
A person using a metal funnel batter dispenser to add circular rows of funnel cake batter into hot oil that is in a large cast-iron skillet on a gas stove.
  1. Step 4: Bring the oil to 350°F. Pour the batter into a funnel, piping bag, squeeze bottle, or measuring cup. Drizzle the batter in a swirling, crisscrossing pattern.
A person using a metal spatula to carefully flipped a partially cooked homemade funnel cake that is being fried in hot oil in a large cast-iron skillet on a gas stove.
  1. Step 5: Fry for about 1 to 2 minutes, then very carefully flip the cake over and cook for another minute.
A person sifting powdered sugar from a sieve onto a freshly made homemade funnel cake that is resting on a brown piece paper.
  1. Step 6: Remove from the oil and drain on paper towels. Sift the funnel cakes liberally with powdered sugar. Serve immediately.

Expert Tip

For perfectly crisp, golden funnel cakes, maintain a steady oil temperature throughout frying. Use a kitchen thermometer and adjust the heat as needed — consistent temperature is the secret to that light, airy texture and fairground-quality crunch every time.

🎠 How to Serve

Funnel cakes are best served warm and fresh from the fryer — crisp on the outside, soft on the inside, and ready for your favorite toppings! Try these delicious ideas:

  • Classic Style: Dust generously with powdered sugar for that nostalgic state fair flavor.
  • Chocolate Lovers: Drizzle with chocolate syrup or melted Nutella and top with whipped cream.
  • Fruity & Fresh: Add sliced strawberries, blueberries, or bananas with a dollop of whipped cream.
  • Caramel Delight: Drizzle with caramel sauce and sprinkle with chopped nuts or sea salt.
  • Ice Cream Sundae: Top with a scoop of homemade vanilla ice cream and your favorite sundae toppings.
  • Cinnamon Sugar Twist: Toss the warm funnel cake in cinnamon sugar for a sweet, spiced variation.
  • Mini Party Cakes: Make smaller versions and serve them as a fun dessert at parties or brunches.

No matter how you serve them, homemade funnel cakes are a guaranteed crowd-pleaser!

🙋🏽‍♂️ Frequently Asked Questions

Can I make Homemade Funnel Cake ahead of time?

Funnel cakes are best served fresh, but you can make the batter a few hours in advance and keep it covered in the refrigerator until ready to fry.

What kind of oil is best for frying Homemade Funnel Cake?

Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These give you that crisp, golden finish without adding extra flavor.

Can I make Homemade Funnel Cake without a funnel?

Absolutely! You can use a squeeze bottle, piping bag, or even a measuring cup with a spout to pour the batter into the oil in a swirling motion. But a kitchen funnel is inexpensive and fun to have on hand.

Why is my Homemade Funnel Cake soggy instead of crispy?

If your funnel cake turned out soggy, your oil was likely too cool. Make sure the temperature stays around 350°F (175°C) for the best texture.

Can I make Homemade Funnel Cake without eggs or dairy?

Yes! Substitute the egg with a flax egg and use a dairy-free milk alternative like almond or oat milk for a vegan-friendly version.

How do I store leftover Homemade Funnel Cake?

Let them cool completely, then store in an airtight container at room temperature for up to 2 days. Reheat in the oven or air fryer to bring back the crispness.

A person holding a portion of a homemade funnel cake in his hand over the rest of the funnel cakes below.

🎡 More Classic State Fair Recipes

Ready to make the best funnel cake in the state? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a homemade funnel cake topped with a dusting of powdered sugar and is resting on a brown piece of paper.
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Homemade Funnel Cake Recipe

Bring the fair to your kitchen with this Homemade Funnel Cake recipe! Light, crispy, and golden, it’s an easy, fun treat topped with powdered sugar or your favorite sweet toppings.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert / Snack
Cuisine: American
Servings: 8
Calories: 292kcal
Author: Kris Longwell

Equipment

Ingredients

  • vegetable oil for frying
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon Kosher salt
  • 1 cup powdered sugar

Instructions

  • Add about 2 inches of oil into a deep skillet or pot. Heat to 350 to 360°F.
    vegetable oil
  • In a large bowl, whisk together the eggs, milk, water, and vanilla extract
    2 large eggs, 1 cup whole milk, 1 cup water, 1 teaspoon vanilla extract
  • In another bowl, mix the flour, sugar, baking powder, and salt.
    3 cups all-purpose flour, ¼ cup sugar, 1 tablespoon baking powder, ½ teaspoon Kosher salt
  • Use a large wooden spoon the gradually add the dry ingredients into the wet, stirring until the batter is smooth.
  • Carefully transfer the batter into a large funnel, piping bag, squeeze bottle, or measuring cup with a spout.
  • Over the hot oil, drizzle the batter in a swirling, crisscross pattern to form a lacy round cake. Fry for 1 to 2 minutes, until the underside is golden brown. Use tongs or metal spatulas to very carefully flip the cake over. Fry for another minute or two.
  • Use a spatula or metal spider to carefully transfer the cake to a plate lined with paper towels. Repeat with the remaining batter.
  • Dust the funnel cakes generously with powdered sugar. Serve immediately.
    1 cup powdered sugar

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • For a lighter version, you can use 2% milk instead of whole milk — the texture will still be fluffy and crisp.
  • Oil temperature is key: keep it around 350°F (175°C) for perfectly golden, non-greasy funnel cakes.
  • If you don’t have a funnel, try a squeeze bottle, piping bag, or measuring cup with a spout to pour the batter.
  • Toppings: Classic powdered sugar is a must, but chocolate sauce, caramel, berries, or ice cream make it extra special.
  • To reheat, warm leftover funnel cakes in a 350°F oven or air fryer for a few minutes to restore crispness.
  • Storage: Store cooled funnel cakes in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Nutrition

Calories: 292kcal | Carbohydrates: 59g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 179mg | Potassium: 266mg | Fiber: 1g | Sugar: 23g | Vitamin A: 117IU | Calcium: 118mg | Iron: 3mg

Easy Homemade Nacho Cheese Sauce

by Leave a Comment

Get ready to level up your snack game with this Easy Homemade Nacho Cheese Sauce — smooth, creamy, and packed with bold, cheesy flavor! This quick recipe comes together in just minutes using simple ingredients you probably already have on hand. Perfect for dipping tortilla chips, drizzling over homemade fries, or topping your favorite game-day snacks, it delivers that irresistible, movie-theater-style taste right from your own kitchen. Once you try it, you’ll never go back to the store-bought stuff!

A spoon being used to drizzle easy homemade nacho cheese sauce onto rows of tortilla chips that are sitting side by side in a paper basket.
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🧀 The Ingredients

This simple recipe uses everyday kitchen staples to create a rich, velvety cheese sauce with just the right balance of creaminess, flavor, and a subtle kick of heat. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for easy homemade nacho sauce on grey wooden background including shredded yellow American cheese, butter, seasonings, cream, milk, flour, a jalapeño pickling brine.

📝 Ingredients Notes and Substitutions

  • Butter – Adds richness and helps form the base of the roux.
    Substitute: Margarine or neutral oil in a pinch, though butter gives the best flavor.
  • All-Purpose Flour – Thickens the sauce and gives it that smooth, creamy texture.
    Substitute: Cornstarch (use half as much) for a gluten-free option.
  • Whole Milk – Provides creaminess and helps balance the cheese flavor.
    Substitute: 2% milk works fine; for extra richness, use evaporated milk.
  • Heavy Cream – Makes the sauce silky and decadent.
    Substitute: Half-and-half or additional milk for a lighter version.
  • Shredded American Cheese – Melts perfectly for that classic nacho cheese texture and flavor.
    Substitute: Processed cheese (like Velveeta) or a blend of mild cheddar and Monterey Jack for a slightly different flavor.
  • Salt – Enhances all the other flavors; adjust to taste.
  • Garlic Powder & Onion Powder – Add subtle savory depth without overpowering the cheese.
    Substitute: A small amount of finely minced fresh garlic or onion sautéed in the butter before adding flour.
  • Pickled Jalapeño Brine – Gives the sauce a tangy, slightly spicy kick reminiscent of concession stand nacho cheese.
    Substitute: A splash of pickle juice, hot sauce, or vinegar if you don’t have jalapeño brine.

🔥 Tips for Perfect Easy Homemade Nacho Sauce

  • Use low heat once the cheese goes in. High heat can cause the cheese to separate or turn grainy. Keep the sauce gently warm and stir constantly as it melts.
  • Shred your own cheese if possible. Pre-shredded cheese often contains anti-caking agents that can make the sauce less smooth.
  • Add liquid gradually. When making the roux, slowly whisk in the milk and cream to prevent lumps and ensure a silky texture.
  • Don’t skip the roux. The butter-and-flour base is what gives the sauce body and keeps it from breaking as it cools.
  • Adjust the thickness to your liking. If the sauce is too thick, whisk in a splash of warm milk; if it’s too thin, simmer a bit longer to reduce.
  • Serve immediately or keep warm. Nacho cheese sauce thickens as it sits, so keep it over very low heat or in a small slow cooker for serving.
  • Reheat gently. Warm leftovers slowly on the stove or in short microwave bursts, adding a bit of milk to bring back the creamy consistency.

👩🏼‍🍳 How to Make Easy Homemade Nacho Sauce

A person using a wooden spatula to stir a butter and flour roux in a black cast-iron skillet on a gas stove.
  1. Step 1: Melt the butter in a skillet over low-medium heat and then stir in the flour to create a roux.
A person pouring cream into a cast-iron skillet that has a roux in it on a gas stove.
  1. Step 2: Slowly whisk in the milk and cream and stir until slightly thickened.
A person using his hand to sprinkle shredded yellow American cheese into a bechamel sauce in a black cast-iron skillet on a gas stove.
  1. Step 3: Stir in the cheese by handfuls over low heat, stirring often.
A person getting ready to transfer small amounts of garlic power, salt, and onion powder from a small bowl into a skillet filled with a simmering cheese sauce.
  1. Step 4: Gently stir in the onion powder, garlic powder, and salt.
A person getting ready to transfer a small bowl of pickled Jalapeño brine into a skillet that is filled with a simmering nacho cheese sauce.
  1. Step 5: Stir in the pickled jalapeño brine.
A spoon being used to drizzle easy homemade nacho sauce over a basket-full of corn tortilla chips.
  1. Step 6: Serve at once, or keep warm over low heat or in a slow-cooker on the WARM setting.

👉 Expert Tip

If your nacho cheese sauce turns out too thick, whisk in a little warm milk — just a tablespoon at a time — until it reaches your desired consistency.

If it becomes grainy or separates, don’t panic! Remove it from the heat and whisk in a splash of cream or milk to help it come back together. Gentle heat and constant stirring are key to keeping your sauce smooth and luscious.

🌶️ How to Serve

  • Classic Nachos: Drizzle generously over warm tortilla chips and top with jalapeños, sour cream, and salsa for the ultimate snack.
  • Soft Pretzels: Serve as a dip alongside homemade soft pretzels or store-bought pretzels for that true state fair vibe.
  • Loaded Fries or Tater Tots: Pour over crispy fries or tots, then sprinkle with bacon bits, scallions, or Texas chili for a hearty treat.
  • Hot Dogs or Corn Dogs: Use as a rich, cheesy topping for a fun twist on classic fair food like Coney Island hot dogs or homemade corny dogs.
  • Vegetables: Add flavor to roasted broccoli with a kick, cauliflower, or roasted veggies for an easy side dish kids will love.
  • Game Day or Party Dip: Keep it warm in a small slow cooker and serve with chips, pretzels, or even chicken taquitos for dipping.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Easy Homemade Nacho Cheese Sauce ahead of time?

Yes! You can make it up to 3 days in advance. Let it cool completely, then store it in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave, adding a splash of milk to bring back the creamy texture.

How do I keep Easy Homemade Nacho Cheese Sauce warm for a party?

Keep it warm in a small slow cooker set to low or warm. Stir occasionally to prevent a skin from forming and add a bit of milk if it thickens over time.

Can I freeze Easy Homemade Nacho Cheese Sauce?

It’s best enjoyed fresh, but you can freeze it for up to 2 months. Let it cool, then store it in a freezer-safe container. Thaw overnight in the fridge and reheat slowly with extra milk or cream to restore smoothness.

What kind of cheese melts best for Easy Homemade Nacho Cheese Sauce?

Processed cheeses like American or Velveeta melt smoothly and give that classic movie-theater texture. For a more natural option, use mild cheddar or Monterey Jack combined with a bit of cream cheese to help it stay creamy.

Why did my Easy Homemade Nacho Cheese Sauce turn grainy or separate?

This usually happens if the heat is too high when adding the cheese. Always remove the pan from the burner before stirring in the cheese, and let residual heat do the melting.

Can I make Easy Homemade Nacho Cheese Sauce spicier?

Definitely! Add a few diced pickled jalapeños, a dash of hot sauce, or a pinch of cayenne pepper for extra heat.

A person holding a corn tortilla chip that is partially coated with easy homemade nacho cheese sauce and topped with a single pickled jalapeño slice.

😋 Other Delicious Cheesy Recipes

Ready to make a cheese sauce that’s even better than the movie theater? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A spoon being used to drizzle easy homemade nacho cheese sauce onto rows of tortilla chips that are sitting side by side in a paper basket.
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Easy Homemade Nacho Cheese Sauce

This Easy Homemade Nacho Cheese Sauce is rich, creamy, and full of bold, cheesy flavor — ready in just minutes! Perfect for dipping chips, drizzling over fries, or serving with soft pretzels, it’s a quick and crowd-pleasing recipe that tastes just like classic movie-theater nachos.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American / TexMex
Servings: 8
Calories: 282kcal
Author: Kris Longwell

Equipment

  • 1 medium skillet

Ingredients

  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cup American cheese yellow, shredded from a block, see NOTES
  • 1 teaspoon Kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 3 tablespoon jalapeño brine

Instructions

  • In a medium skillet, heat the butter over medium heat. Stir in the flour and cook for 1 minute.
    2 tablespoon unsalted butter, 2 tablespoon all-purpose flour
  • Slowly whisk in the milk and cream. Stir until any lumps are gone and has slightly thickened.
    1 cup whole milk, 1 cup heavy cream
  • Turn off the heat (or turn to low) and add the shredded cheese a handful at a time, stirring until melted and smooth.
    2 cup American cheese
  • Stir in the salt, onion powder, garlic powder, and jalapeño brine.
    1 teaspoon Kosher salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, 3 tablespoon jalapeño brine
  • Serve at once or keep warm over very low heat in a small slow cooker on WARM or LOW. If too thick, add a splash or two of milk until the desired consistency.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • For a slightly lighter version, you can substitute half-and-half for the heavy cream — the sauce will still be creamy, just a bit less rich.
  • Cheese matters! American cheese gives you that ultra-smooth, classic nacho texture, while mild cheddar or Monterey Jack adds a sharper flavor. You can even mix a few types for the best of both worlds.
  • To reheat, warm the sauce slowly over low heat or in short microwave bursts, stirring often. Add a splash of milk or cream to bring back the silky consistency.

Nutrition

Calories: 282kcal | Carbohydrates: 5g | Protein: 8g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 742mg | Potassium: 125mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 0.2mg | Calcium: 425mg | Iron: 0.3mg

Texas-Style Smoked Brisket

by 4 Comments

Nothing says authentic barbecue like a perfectly smoked Texas-Style Brisket—tender, juicy, and packed with rich, smoky flavor. This recipe captures the true spirit of Texas BBQ with its simple seasoning, slow smoking, and melt-in-your-mouth texture. It’s the ultimate centerpiece for any cookout or weekend feast, especially when served with a side of Easy Homemade BBQ Sauce for that perfect finishing touch.

A person holding on a fully cooked Texas-Style Beef Brisket with one hand and using a large knife to slice it into juicy strips with the other hand.
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😋 The Ingredients

This classic recipe combines a well-marbled brisket, a flavorful beef rub, and slow cooking over wood chips to create tender, smoky perfection every time. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Texas-Style Smoked Brisket on a grey wooden background including an uncooked brisket flat on a baking rack in a baking sheet, Hickory wood chips, salt, beef run, and barbecue sauce.

🥩 Understanding Brisket Cuts

Brisket comes from the lower chest of the cow—a hardworking muscle that becomes tender, juicy, and full of flavor when cooked low and slow. There are a few different ways brisket is sold, and knowing the difference helps you choose the right cut for your smoker:

  • Whole Packer Brisket:
    This is the entire brisket, including both the point and the flat, still attached. It’s the cut most pitmasters prefer for authentic Texas-style BBQ because it offers a perfect balance of lean and fatty meat. You’ll usually need to ask your butcher for a whole packer, as it’s less common in standard grocery stores.
  • The Point (Deckle):
    The point is the thicker, fattier end of the brisket, known for its rich flavor and juicy texture. It’s ideal for burnt ends or those who love a more marbled bite. Like the whole packer, you’ll typically need to get the point from your butcher.
  • The Flat (First Cut):
    The flat is leaner, more uniform in shape, and slices beautifully—great for presentation and sandwiches. It’s also the most widely available cut and can usually be found right in the meat section of your supermarket. Because it’s lean, it benefits from the Texas Crutch method—wrapping it partway through the cook to keep it moist and tender.

For this recipe, we’re using the flat cut, which delivers clean slices, a beautiful bark, and that signature Texas BBQ flavor when smoked low and slow

🔥 Types of Smokers

There are several types of smokers you can use to make incredible Texas-Style Smoked Brisket, and each has its own advantages. Whether you prefer the convenience of electric or the hands-on feel of wood or charcoal, the key is consistent low heat and clean smoke.

  • Electric Smokers:
    We love our electric smoker for its ease of use and reliability—no need to constantly monitor temperatures or feed wood. Our go-to is the Smokin’ Tex Electric Smoker, which delivers consistent heat, rich smoke flavor, and effortless results every time. It’s perfect for both beginners and seasoned pitmasters.
    👉 Use Discount Code: LOON10 for 10% off your entire order at Smokin’ Tex. They offer a wide variety of top-of-the-line smokers and all the essential accessories to elevate your BBQ game.
  • Pellet Smokers:
    Pellet smokers automatically feed wood pellets to maintain a steady temperature, making them a great mix of flavor and convenience. They’re ideal for set-it-and-forget-it cooking while still delivering authentic smoke flavor.
  • Charcoal Smokers:
    For traditionalists, charcoal smokers offer that classic BBQ experience and deep, smoky flavor. They require a bit more hands-on attention but reward you with a beautiful smoke ring and rich, layered taste.
  • Offset Smokers:
    The choice of many Texas pitmasters, offset smokers use a firebox to burn wood logs, sending heat and smoke through the cooking chamber. They produce unbeatable flavor but require consistent fire management.

No matter which smoker you use, the key is patience, steady heat, and quality wood smoke. But if you’re looking for a dependable, easy-to-use option, you can’t go wrong with a Smokin’ Tex Electric Smoker—it’s what we trust for perfect brisket every time.

👩🏼‍🍳 How to Make Texas-Style Smoked Brisket

A person using his fingers to sprinkle coarse Kosher salt all over the surface of an uncooked brisket flat that is resting on baking rack inside a baking sheet.
  1. Step 1: Sprinkle the brisket all over with Kosher salt. Chill for at least 1 hour, but preferably 12 to 24 hours.
A person who is wearing latex black gloves is pressing a beef run all over the surface of an uncooked brisket flat on the grate of a smoker that is sitting on a wooding cutting board.
  1. Step 2: Spritz a little water over the chilled brisket and then liberally season with the beef rub.
A person holding a grate of an electric smoker that has an uncooked, seasoned beef brisket flat on and with a digital thermometer probe stuck into the thickest part of the meat.
  1. Step 3: Insert a digital thermometer in the thickest part of the meat and place it in your smoker (with wood chips) until you hit the stall, between 150 and 160°F, usually within 2 to 4 hours.
A person pulling a grate from an electric smoker that is holding a beef brisket flat that has been tightly wrapped in foil with a digital thermometer piercing through the foil into the meat.
  1. Step 4: Once you are in the stall, remove the brisket and tightly wrap it in foil, and re-insert the thermometer probe. Smoke until the internal temperature of 195 to 203°F is reached, usually another 6 to 8 hours.
A person placing a fully cooked brisket that is still wrapped in foil into an Igloo cooler that is lined with a white towel.
  1. Step 5: Line a cooler with a towel and place the brisket (still wrapped in foil) in it. Wrap with the towel and let it rest for 1 to 3 hours.
A person using a large brisket knife to slice into a partially sliced, fully cooked beef brisket flat on a cutting board.
  1. Step 6: Remove the brisket from the foil and slice against the grain.

💡 Pit‑Master Expert Tip

While pink butcher paper is a favorite among pitmasters for wrapping smoked meats—it allows the brisket to breathe and maintain its bark—for a brisket flat, we recommend wrapping it tightly in two layers of heavy-duty foil. The foil traps steam and juices, helping the leaner flat cut stay moist, tender, and flavorful all the way through the cook.

🍽️ How to Serve

  • Slice It Right: Always slice against the grain into ¼-inch thick slices for maximum tenderness. A long, sharp slicing knife or carving knife works best for clean, even cuts.
  • Serve with Sauce (Optional): True Texas BBQ often lets the brisket shine on its own, but a side of Easy Homemade BBQ Sauce adds a sweet and tangy complement for those who like a little extra flavor.
  • Pair with Classic Sides: Round out your plate with traditional favorites like creamy coleslaw, Southern baked beans, classic potato salad, the ultimate mac and cheese, homemade cornbread, or traditional Country white bread.
  • Make It a Meal: Pile slices onto a toasted bun for a brisket sandwich, or serve with pickles, onions, and white bread for an authentic Texas BBQ experience.
  • Presentation Tip: Arrange slices on a large cutting board or platter, drizzle lightly with pan juices, and garnish with a few pickle slices for a rustic, crowd-pleasing presentation.

🙋🏽‍♂️ Frequently Asked Questions

What type of wood is best for Texas-Style Smoked Brisket?

Traditional Texas BBQ relies on oak or hickory wood for its clean, balanced smoke flavor that complements the beef without overpowering it. Post oak is a favorite among pitmasters, but you can also mix in or pecan for a slightly sweeter finish.

How long does it take to cook Texas-Style Smoked Brisket?

Cooking time depends on the size of your brisket and smoker temperature, but generally plan for 1 to 1½ hours per pound at 225°F–250°F. Always cook to temperature, not time—the brisket is ready when it reaches 195°F–203°F and feels tender when probed.

What does cutting against the grain mean for Texas-Style Smoked Brisket?

Cutting against the grain means slicing perpendicular to the direction of the muscle fibers. This shortens the fibers, making each bite more tender and easier to chew. You can identify the grain before cooking and mark it to ensure proper slicing later.

How do I keep Texas-Style Smoked Brisket from drying out?

Use the Texas Crutch method—wrapping the brisket in foil or butcher paper once it hits about 160°F—to trap moisture during the stall. Also, be sure to rest the brisket for at least 30–60 minutes after cooking so the juices redistribute.

Can I make Texas-Style Smoked Brisket in an electric smoker?

Yes! Electric smokers are great for maintaining a consistent temperature and smoke level. We love using our Smokin’ Tex Electric Smoker for perfectly tender results every time.

How should I store and reheat leftover Texas-Style Smoked Brisket?

Store leftovers in an airtight container with a little of the cooking juices or broth to keep it moist. Reheat gently in the oven at 250°F, covered, until warmed through.

A person drizzling barbecue sauce across the center of three strips of Texas-Style Smoked Brisket that is on a trey lined with brown paper and is surrounded by white bread slices, a bowl of coleslaw, a small bowl of BBQ sauce, and two pickle spears.

👉 More Classic BBQ Recipes

Ready to make the best BBQ this side of Austin, Texas? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A person using a large brisket knife to slice into a partially sliced, fully cooked beef brisket flat on a cutting board.
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5 from 2 votes

Texas-Style Smoked Brisket

This Texas-Style Smoked Brisket is slow-cooked to tender perfection with rich, smoky flavor and a beautiful bark. It’s authentic Texas BBQ at its best—perfect for weekend cookouts and even better served with Easy Homemade BBQ Sauce on the side.
Prep Time20 minutes
Cook Time9 hours
Chill and Rest (after smoking)12 hours
Total Time21 hours 20 minutes
Course: Main Dish
Cuisine: BBQ / Southern
Servings: 6
Calories: 633kcal
Author: Kris Longwell

Equipment

Ingredients

Instructions

  • Sprinkle the salt all over the brisket. Place on a rack on a baking sheet and chill in the fridge for at least one hour, preferably 12 to 24.
    4 lb brisket, Kosher salt
  • Mist the beef with a little water and liberally sprinkle the beef rub all over the brisket (you may not use an entire cup of rub).
    water, 1 cup beef rub
  • Prepare your smoker and heat it to 225°F, preferably with a water pan on the bottom grate. Add about 4 ounces of wood chips. Place the brisket in the smoker with a digital thermometer inserted in the thickest part of the meat. Smoke until you hit the stall, which is usually between 150 and 160°F. Once you're at a consistent temperature for at least 30 minutes, you'll know you've hit the stall. It usually takes a few hours to reach the stall.
  • Carefully remove the brisket from the smoker, close the door, and quickly wrap it tightly in two large pieces of heavy-duty aluminum foil. Place back in the smoker (with digital thermometer in the same location as before), and cook until 195 to 203°F is reached. This usually will take another 8 to 10 hours.
  • Place a towel in a cooler and carefully transfer the brisket, still wrapped in foil, into the cooler. Gently wrap the towel over the top of the brisket and close the lid of the cooler. Let it rest for 1 to 4 hours. It will stay plenty warm during this time.
  • Remove the brisket from the foil and cut slices against the grain. Serve at once, with BBQ on the side, if desired.
    2 cups BBQ sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Keep your smoker steady at 225°F–250°F for tender, smoky brisket. Oak wood delivers that classic Texas BBQ flavor.
  • We rely on our Smokin’ Tex Electric Smoker for consistent results—use Discount Code LOON10 for 10% off your entire order at Smokin’ Tex.
  • Always rest the brisket 30–60 minutes before slicing to let the juices redistribute.
  • Storage: Refrigerate leftovers in an airtight container with a little broth or cooking juices for up to 4 days, or freeze for up to 3 months.
  • Reheating: Warm gently in the oven at 250°F, covered, until heated through to keep the meat moist and tender.

Nutrition

Calories: 633kcal | Carbohydrates: 39g | Protein: 63g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 187mg | Sodium: 1221mg | Potassium: 1219mg | Fiber: 1g | Sugar: 32g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 6mg

Best Beef Rub

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Looking for the perfect seasoning to elevate your BBQ? This Best Beef Rub is bold, balanced, and packed with flavor — ideal for Texas-style smoked brisket, beef ribs, and any cut that deserves a rich, savory crust. It brings out the natural depth of beef while adding just the right kick. Whether you’re firing up the smoker or the grill, this rub guarantees mouthwatering results every time.

A person holding on a fully cooked Texas-Style Beef Brisket with one hand and using a large knife to slice it into juicy strips with the other hand.
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👉 The Ingredients

These simple yet powerful ingredients—black pepper, sugar, onion and garlic powder, dry mustard, and chili mustard—combine to create a bold, balanced rub that enhances the natural flavor of beef. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Best Beef Rub on a grey wooden background including pepper, garlic powder, cayenne pepper, chili powder, sugar, onion powder, and dry mustard.

☑️ Ingredient Notes and Variations

  • Black Pepper: Adds a sharp, smoky heat. Use coarse-ground pepper for more texture, or swap for white pepper if you prefer a milder bite.
  • Sugar: Balances the spice and helps create a caramelized crust. Brown sugar adds depth, while turbinado sugar resists burning on high heat.
  • Onion Powder: Provides subtle sweetness and savory flavor. You can substitute dried minced onion for a chunkier rub.
  • Garlic Powder: A must for rich, umami depth. Granulated garlic works just as well if that’s what you have.
  • Dry Mustard: Adds tang and brightness that cuts through the fat of beef. If unavailable, mix 1 teaspoon of yellow mustard into the rub before applying.
  • Chili Powder: Brings gentle heat and color. Adjust to taste or replace with smoked paprika for a milder, smoky flavor.

See the recipe card (with video) below for a full list of ingredients and measurements.

👩🏼‍🍳 How to Make the Best Beef Rub

A person dumping onion powder, sugar, and ground mustard into a glass bowl that has ground pepper in it.
  1. Step 1: In a medium bowl, combine the sugar, onion powder, and dry mustard with the black pepper.
A person dumping small piles of cayenne pepper, garlic powder, and chili powder from a small white bowl that is filled with piles of black pepper, sugar, onion powder, and ground mustard.
  1. Step 2: Add the garlic powder, cayenne pepper, and chili powder.
A person mixing a best beef rub in a small glass bowl on a wooden cutting board.
  1. Step 3: Mix until thoroughly combined.
A person using a silver spoon to transfer Best Beef Rub from a glass bowl into a small glass jar.
  1. Step 4: Transfer to a jar with a tight-fitting lid and store in a cool place for up to 2 months.

🔥 How To Use

  1. Prep the Meat: Pat your brisket or beef ribs dry with paper towels to help the rub stick and promote a better crust.
  2. Apply a Binder (Optional): Lightly coat the meat with a thin layer of yellow mustard or olive oil—this helps the rub adhere and adds flavor depth.
  3. Season Generously: Sprinkle the Best Beef Rub evenly over all sides of the meat, pressing it in gently to form a uniform coating.
  4. Rest Before Cooking: Let the seasoned meat rest at room temperature for 30–45 minutes, or refrigerate for several hours for deeper flavor penetration.
  5. Cook Low and Slow: Ideal for smoked brisket or beef ribs—maintain a steady temperature around 225°F–250°F until tender and juicy.
  6. Let It Rest: After cooking, rest the meat for at least 30 minutes before slicing to lock in moisture and flavor.

🙋🏽‍♂️ Frequently Asked Questions

How long should I let the Best Beef Rub sit on the meat before cooking?

For the best flavor, let the rub sit for at least 30–45 minutes before cooking. For deeper seasoning, refrigerate the meat with the rub for up to 12 hours (covered). Or, salt-brined (dry-brine) overnight and then apply the 30 minutes before smoking or grilling.

Can I use the Best Beef Rub on other meats besides beef?

Absolutely! While it’s perfect for smoked brisket and beef ribs, it also tastes great on steaks, steakhouse burgers, pork tenderloin, or even beer-can chicken.

How should I store leftover Best Beef Rub?

Keep your rub in an airtight container in a cool, dark place for up to 6 months. Avoid moisture to preserve freshness and flavor.

Is the Best Beef Rub spicy?

It has a mild to medium heat from the chili powder and cayenne pepper. For more kick, add extra cayenne pepper; for less heat, reduce or omit the cayenne and chili component.

Can I make the Best Beef Rub without sugar?

Yes — simply omit the sugar or replace it with a sugar-free sweetener like monk fruit or erythritol. The rub will still deliver bold, savory flavor.

Should I apply the Best Beef Rub before or after smoking?

Always apply before smoking to allow the spices to form a flavorful bark as the meat cooks low and slow.

A person holding a spoon of Best Beef Rub over a small bowl filled with the same while resting on a wooden cutting board.

😋 Other Classic BBQ Rubs and Condiments

Ready to take your BBQ to the next level? Go for it!

And when you do, be sure to take a photo, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A small white bowl filled with Beef Rub with a spoon in the middle of it while the bowl is resting on a wooden cutting board.
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Best Beef Rub

This Best Beef Rub delivers bold, smoky flavor and a perfect crust on smoked brisket, beef ribs, and any cut of beef—ideal for BBQ lovers who want rich, authentic taste every time.
Prep Time10 minutes
Total Time10 minutes
Course: Rub
Cuisine: BBQ / Southern
Servings: 2
Calories: 87kcal
Author: Kris Longwell

Ingredients

  • 3 tablespoon ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon onion powder
  • 2 teaspoon dry mustard
  • 2 teaspoon garlic powder
  • 2 teaspoon chili powder
  • 1 teaspoon cayenne pepper optional

Instructions

  • Mix all of the ingredients together in a small bowl.
    3 tablespoon ground black pepper, 1 tablespoon sugar, 1 tablespoon onion powder, 2 teaspoon dry mustard, 2 teaspoon garlic powder, 2 teaspoon chili powder, 1 teaspoon cayenne pepper
  • Transfer to a jar with a tight-fitting lid. Store in a cool place for up to 2 to 3 months.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • For the best flavor, apply the rub several hours before cooking or let it rest overnight in the fridge. If using a dry-brining method (salt-brining), don’t add the beef rub until about 30 minutes before smoking, roasting, or grilling. 
  • Store leftover rub in an airtight container for up to 6 months in a cool, dry place.
  • Adjust the spice level by adding more chili powder for heat or reducing it for a milder flavor.

Nutrition

Calories: 87kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 40mg | Potassium: 264mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1059IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg

Mediterranean Roasted Vegetables

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These Mediterranean Roasted Vegetables are a vibrant, flavor-packed side dish that celebrates the beauty of simple ingredients. Tossed in olive oil and seasoned with aromatic thyme, rosemary, and tangy sumac, the vegetables roast to golden perfection—crisp on the edges and tender inside.

A large white platter filled with Mediterranean Roasted Vegetables topped with crumbled feta cheese and chopped Italian parsley.
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🥕 The Ingredients

A colorful mix of roasted vegetables—tossed with olive oil, thyme, rosemary, and sumac—gets a bright Mediterranean finish with lemon, parsley, feta, and a sprinkle of sea salt. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Mediterranean roasted vegetables on a grey wooden background including potatoes, zucchini, bell peppers, tomatoes, onion, olives, herbs, olive oil, and feta cheese.

Expert Tip

Using high-quality herbs and spices makes all the difference in flavor and aroma! We love the exceptional freshness of herbs from Maison Gabrielle—they elevate these Mediterranean Roasted Vegetables to a whole new level. Use Discount Code HowToFeedaLoon at checkout for 10% off your order!

📝 Notes and Substitutions

  • Baby Red Potatoes: Their creamy texture and thin skins make them perfect for roasting. Cut them into even pieces for consistent crisping.
  • Substitute: Yukon Gold or fingerling potatoes work just as well. For a lower-carb option, try chunks of cauliflower or parsnips.
  • Zucchini: Adds moisture and a tender bite. Roast it with the other veggies but avoid overcooking to keep it from getting too soft.
  • Substitute: Yellow squash or eggplant slices for a similar texture.
  • Bell Peppers: Red and yellow peppers bring sweetness and color.
  • Variation: Add green bell pepper for a slightly bitter balance or roasted poblano for a smoky twist.
  • Red Onion: Caramelizes beautifully and adds a mild, sweet flavor when roasted.
  • Substitute: Shallots or sweet onions for a gentler flavor, or white onions for a sharper bite.
  • Carrots: Their natural sweetness deepens as they roast, balancing the savory herbs.
  • Variation: Try rainbow carrots for extra color or sweet potatoes for a heartier version.
  • Cherry Tomatoes: They burst with juicy flavor and add brightness to the dish.
  • Variation: Use grape tomatoes or sun-dried tomatoes for a more concentrated flavor.
  • Olive Oil: Use a good-quality extra virgin olive oil for the best flavor and crisp texture.
  • Pro Tip: Don’t skimp—olive oil helps the herbs adhere and promotes even roasting.
  • Herbs & Spices (Thyme, Rosemary, and Sumac): These classic Mediterranean seasonings add earthy, citrusy, and aromatic depth.
  • Substitute: Use Italian seasoning or Herbes de Provence if you don’t have thyme and rosemary. For a different finish, try smoked paprika or za’atar in place of sumac.
  • Garnishes (Parsley, Feta, Lemon, Sea Salt): Fresh parsley and lemon brighten the roasted flavors, while feta adds a creamy, tangy contrast.
  • Variation: Swap feta with goat cheese or shaved Parmesan; add a drizzle of balsamic glaze for an extra-rich finish.

Expert Tip

For perfectly crispy potatoes, par-boil them before roasting! Boil the cut potatoes in water for about 5–7 minutes, just until the edges start to soften. Drain well and let them steam-dry for a few minutes—this removes excess moisture and roughens the surface, helping them crisp beautifully in the oven. Steam-drying means letting the hot, drained potatoes sit for a few minutes after boiling—without covering them—so the remaining surface moisture evaporates naturally.

👩🏼‍🍳 How to Make Mediterranean Roasted Vegetables

A person holding a teaspoon filled with sumac over a small glass bowl filled with olive oil, thyme, and rosemary.
  1. Step 1: Combine the thyme, rosemary, sumac, salt, and pepper with the olive oil. Set aside. Preheat oven to 425°F.
A person transferring oiled and seasoned halved baby red potatoes on a large baking sheet that is lined with parchment paper.
  1. Step 2: Toss the par-boiled potatoes with about half of the herbed oil and place them on a large parchment paper-lined baking sheet. Roast for 15 minutes.
A person transferring slices of oiled and seasoned carrots onto a baking sheet that is lined with parchment paper and has lightly toasted baby red potatoes on it.
  1. Step 3: Toss the carrots with 2 teaspoons of the herb oil and add them to the pan. Spread ingredients out evenly and bake another 10 minutes.
A person transferring sliced zucchin, red onion wedges, and strips of bell peppers onto a baking sheet that is filled with toasted baby red potatoes and carrot slices.
  1. Step 4: Toss the zucchini, bell peppers, and onion with the remaining herb oil. Spread out on the pan and bake for another 10 minutes.
A person transferring a bowl filled with cherry tomatoes in one hand and a bowl of olives in the other hand onto a baking sheet filled with Mediterranean roasted vegetables on it.
  1. Step 5: Add the tomatoes and olives and bake for a final 10 minutes.
A close-up view of a large white platter filled with Mediterranean roasted vegetables garnished with crumbled feta cheese and chopped Italian parsley.
  1. Step 6: Transfer to a large platter and garnish with freshly squeezed lemon, chopped Italian parsley, and crumbled feta.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Mediterranean Roasted Vegetables ahead of time?

Yes! You can roast the vegetables a few hours in advance and reheat them in a hot oven before serving. They also taste great at room temperature.

How should I store leftover Mediterranean Roasted Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat in the oven or air fryer to bring back their crisp texture.

Are Mediterranean Roasted Vegetables healthy?

Absolutely! They’re packed with fiber, vitamins, and antioxidants from a variety of colorful vegetables, plus heart-healthy olive oil and herbs.

Can I use different vegetables in Mediterranean Roasted Vegetables?

Definitely, swap or add veggies like eggplant, asparagus, or broccoli—just adjust roasting times so everything cooks evenly.

An overhead view of a large baking pan filled with a colorful medley of Mediterranean roasted vegetables.

☀️ Other Amazing Mediterranean Recipes

Ready to make the best dish this side of the Mediterranean Sea? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a large white platter filled with Mediterranean roasted vegetables garnished with crumbled feta cheese and chopped Italian parsley.
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5 from 1 vote

Mediterranean Roasted Vegetables

These Mediterranean Roasted Vegetables are bursting with color and flavor! A mix of tender zucchini, sweet bell peppers, red onion, and baby red potatoes is roasted with olive oil, thyme, rosemary, and sumac, then finished with lemon, parsley, and feta. Simple, wholesome, and irresistibly delicious—this dish is the perfect side for any meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish or Entree
Cuisine: Mediterranean
Servings: 8
Calories: 137kcal
Author: Kris Longwell

Equipment

Ingredients

  • ¼ cup olive oil plus a little more, if needed
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1½ teaspoon sumac powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper plus extra for garnish
  • 1½ lb baby red potatoes halved
  • 2 medium carrots peeled and sliced diagonly
  • 1 medium zucchini sliced into half moons
  • 1 red bell pepper seeded and cut into bite-sized pieces
  • 1 yellow bell pepper seeded and cut into bite-sized pieces
  • 1 medium red onion cut into wedges
  • 1 cup cherry tomatoes
  • 1 cup olives pitted, Kalamata, green, black, or medley
  • lemon juice freshly squeezed from 1 lemon, for finishing
  • 2 tablespoon Italian parsley fresh, chopped, for garnish (optional)
  • ½ cup feta cheese crumbled, for garnish (optional)

Instructions

  • Preheat oven to 425°F and bring a pot of water to a boil. Line a large baking pan (or 2 regular-sized ones) with parchment paper.
  • In a small bowl, mix the oil with the rosemary, thyme, sumac, salt, and pepper.
    ¼ cup olive oil, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1½ teaspoon sumac powder, 1 teaspoon salt, ½ teaspoon black pepper
  • Add the potatoes to the water and bring back to a boil. Boil for 6 minutes and then drain. Transfer to a baking sheet lined with paper towels and let them air dry (steam dry).
    1½ lb baby red potatoes
  • Place the par-boiled potatoes in a medium-sized bowl and add about half of the herbed oil, and toss to cover. Spread the potatoes across the parchment paper in a single row. (Don't pile them; they crisp better when they are not touching each other). Place them in the oven and roast for 15 minutes.
  • Meanwhile, add the carrots to the same bowl, and toss them with a couple of teaspoons of the herbed oil. Remove the potatoes from the oven and add the carrots, spreading them out evenly. Return the pan to the oven and roast for another 10 minutes.
    2 medium carrots
  • Add the zucchini, bell peppers, and onion to the bowl. Add most of the remaining herbed oil and gently toss to coat. Remove the pan from the oven and add the vegetables, spreading them out evenly. Place back in the oven and roast for 10 minutes.
    1 medium zucchini, 1 red bell pepper, 1 yellow bell pepper, 1 medium red onion
  • Remove the pan from the oven and gently stir in the tomatoes and olives. Drizzle a little more olive oil over the top. Roast for another 10 minutes.
    1 cup cherry tomatoes, 1 cup olives
  • Remove the pan from the oven and gently transfer the veggies to a large serving platter.
  • For extra flavor, squeeze fresh lemon juice (from 1 lemon) over the veggies, and garnish with chopped Italian parsley, crumbled feta, a few pinches of coarse sea salt, and freshly ground black pepper. Serve at once (can also be served at room temperature).
    lemon juice, 2 tablespoon Italian parsley, ½ cup feta cheese

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
  • Use high-quality herbs: Fresh, top-notch dried herbs like thyme, rosemary, and sumac make all the difference. We love using herbs from Maison Gabrielle—use Discount Code HowToFeedaLoon for 10% off your order!
  • Cut evenly: Keep all vegetables roughly the same size so they roast evenly and finish at the same time.
  • Par-boil potatoes: Boil baby red potatoes for 5–7 minutes, then let them steam-dry before roasting for extra crispiness.
  • Don’t overcrowd the pan: Give the vegetables space to roast—use two baking sheets if needed to ensure beautiful caramelization.
  • Finish fresh: A squeeze of lemon, chopped parsley, and crumbled feta just before serving adds the perfect Mediterranean brightness.

Nutrition

Calories: 137kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 678mg | Potassium: 258mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3379IU | Vitamin C: 58mg | Calcium: 77mg | Iron: 1mg

Chorizo and Bean Soup

by 4 Comments

Chorizo and Bean Soup is rich, smoky, and full of hearty flavor. Tender beans, spicy chorizo, and savory vegetables simmer together in a comforting broth that pairs perfectly with easy homemade cornbread.

An overhead view of a large white pot filled with chorizo and bean soup with a wooden spoon in the middle of the soup.
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🫘 The Ingredients

Made with simple, pantry-friendly ingredients like beans, chorizo, and spices, this soup is budget-friendly, hearty, and easy to pull together anytime. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for chorizo and bean soup including Mexican chorizo, pinto beans, salt pork, chicken stock, a bottle of beer, chopped onions and jalapeños, garlic, and seasonings.

👉 Substitutions and Variations

  • Beans: Dried pinto beans are classic, but you can use black beans, kidney beans, or canned beans if you’re short on time (just reduce the cooking time).
  • Chorizo: Mexican chorizo adds rich, spicy flavor—swap with Spanish chorizo for a smokier taste, or use ground pork or turkey seasoned with paprika, cumin, and chili powder.
  • Beer: Adds depth and slight bitterness; replace with additional chicken stock or a splash of apple cider vinegar for a non-alcoholic option.
  • Salt Pork: Substitute with bacon or pancetta for similar richness, or omit for a lighter soup.
  • Pork Lard: Optional for extra flavor—olive oil or vegetable oil works just as well.
  • Jalapeños: Adjust the heat level by using fewer peppers, or swap with milder green chilies or spicier serranos.
  • Cilantro: If you’re not a fan, replace it with parsley or green onions for a fresh finish.
  • Spices: Add smoked paprika for a deeper flavor, or a pinch of cayenne for extra heat.

See the recipe card (with video) below for a full list of ingredients and measurements.

⭐️ Tips and Tricks for Perfect Chorizo and Bean Soup

  • Soak the beans: For even cooking and a creamier texture, soak dried pinto beans overnight or use the quick-soak method (boil for 3 minutes, then let sit for 1 hour).
  • Simmer gently: Keep the soup at a low simmer—boiling too hard can cause beans to split or turn mushy.
  • Don’t add salt too early: Wait until the beans are nearly tender before salting; adding salt too soon can toughen their skins.
  • Brown the chorizo well: Let it cook until slightly crisp—this deepens the smoky flavor base of the soup.
  • Deglaze with beer: Pouring in the beer after browning helps lift all the flavorful bits from the bottom of the pot.
  • Layer your flavors: Add spices like cumin and oregano early so they bloom in the fat, then adjust seasoning near the end for balance.
  • Make ahead: The flavors deepen overnight, so it’s even better the next day.
  • Adjust thickness: For a thicker soup, mash a few beans against the pot’s side or simmer uncovered for the last 15 minutes.

Expert Tip

After browning the chorizo, pour it through a fine sieve into a heatproof bowl to separate the rendered grease. Use 1 to 2 tablespoons of that flavorful fat to sauté your onions, jalapeños, and garlic—the smoky, spiced drippings add incredible depth and richness to the base of the soup.

👩🏼‍🍳 How to Make Chorizo and Bean Soup

A person pouring water into a white pot that is filled with dried pinto beans.
  1. Step 1: Cover the dried beans with water in a pot by a couple of inches. Let them soak overnight.
A person pouring beer from a bottle into a pot that is filled with dried pinto beans, water, chicken stock, and a salt pork.
  1. Step 2: Drain the beans and place them back in the pot with the chicken stock, water, salt pork, and beer. Let simmer for 1 hour.
A person dumping cooked crumbled chorizo sauce from a sieve into a pot filled with simmering broth, a salt pork, and pinto beans.
  1. Step 3: Cook the chorizo in a skillet, transfer to a sieve over a heatproof bowl (to catch the rendered grease), and add the chorizo to the pot of simmering beans.
A person transferring sautéed chopped onions, jalapeños, and garlic from a skillet into a pot of simmering chorizo and bean soup.
  1. Step 4: Sauté the onions, jalapeños, and garlic in 1 to 2 tablespoon of the rendered grease and then transfer to the soup.
A person holding a small white bowl that is filled with a teaspoon each of dried cumin and dried oregano over a pot on a stove that is filled with a simmering chorizo and bean soup with chopped tomatoes and cilantro resting on the surface of the soup.
  1. Step 5: Add the pork lard (if using), cilantro, tomatoes, cumin, oregano, salt, and pepper to the soup.
A person using a wooden spoon to stir a white pot of simmering chorizo and bean soup.
  1. Step 6: Simmer for another 30 minutes to one hour, or until the beans are very tender. The soup is now ready to eat!

🥣 How to Serve and Reheat

  • With cornbread: Pair with warm, buttery homemade cornbread to soak up the rich, smoky broth.
  • With rice: Serve over a scoop of white steamed rice or brown rice for a heartier, stew-like meal.
  • With toppings: Garnish with fresh cilantro, diced onions, sliced jalapeños, or a squeeze of lime for brightness.
  • With cheese: Add a sprinkle of shredded cheddar, Monterey Jack, or crumbled queso fresco for extra richness.
  • With a side salad: Balance the hearty flavors with a crisp green or avocado salad.
  • As leftovers: Reheat the next day—the flavors deepen beautifully, making it even more delicious.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Chorizo and Bean Soup ahead of time?

Yes! The flavors deepen overnight, so it’s even better the next day. Just store it in the refrigerator and reheat gently before serving.

What type of chorizo should I use for Chorizo and Bean Soup?

Mexican chorizo works best—it’s soft, spicy, and blends beautifully into the broth. Spanish chorizo can be used for a smokier, firmer texture.

Can I make Chorizo and Bean Soup with canned beans instead of dried?

Absolutely. Use about three cans of drained beans and reduce the cooking time to an hour since canned beans are already tender.

How spicy is Chorizo and Bean Soup?

It has a mild to medium heat from the chorizo and jalapeños, but you can easily adjust the spice level by adding more or fewer peppers.

😋 More Heart-Warming Soup Recipes

Ready to make the most heart-warming soup in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon

A dark blue soup bowl filled with a serving of chorizo and bean soup with a spoon resting in the middle of the soup bowl.
Print Recipe
5 from 2 votes

Chorizo and Bean Soup

Hearty and full of smoky flavor, this Chorizo and Bean Soup combines spicy Mexican chorizo, tender beans, and aromatic vegetables simmered in a rich, savory broth—perfect for cozy nights and even better with homemade cornbread.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Soaking (See NOTES)8 hours
Total Time9 hours 50 minutes
Course: Appetizer or Soup
Cuisine: Mexican-American
Servings: 8
Calories: 426kcal
Author: Kris Longwell

Equipment

  • 1 Large pot
  • 1 large skillet (12")

Ingredients

  • 1 lb pinto beans dried
  • 4 cups chicken broth or stock
  • 1 bottle beer preferably Mexican
  • 2 cups water
  • 1 lb salt pork
  • 12 oz chorizo uncooked (not cured)
  • 1 medium onion chopped
  • 2 medium jalapeños seeded and finely chopped
  • 3 cloves garlic minced
  • 2 tablespoon pork lard (optional)
  • ½ cup cilantro fresh, chopped
  • 2 medium tomatoes roughly chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon Kosher salt see NOTES
  • 1 teaspoon black pepper

Instructions

  • Place the beans in a large pot and cover with water by about 1 to 2 inches. Let them soak overnight. (See NOTES for Quick Soak Method).
    1 lb pinto beans
  • Drain the beans. Place the beans back in the pot and add the chicken broth, beef, water, and salt pork. Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, for 1 hour.
    4 cups chicken broth, 1 bottle beer, 2 cups water, 1 lb salt pork
  • Meanwhile, cook the chorizo over medium heat in a large skillet. Drain the chorizo through a sieve into a heatproof bowl that will catch the rendered grease. Add the cooked chorizo to the simmering beans.
    12 oz chorizo
  • Heat 1 tablespoon of the rendered grease (or use olive oil) in the same skillet over medium heat. Add the onion and peppers and sauté until soft, about 4 minutes. Stir in the garlic and sauté for an additional 30 seconds, stirring often.
    1 medium onion, 2 medium jalapeños, 3 cloves garlic
  • Add the sautéed vegetables to the soup.
  • Stir in the pork lard (if using), cilantro, tomatoes, cumin, oregano, salt (to taste), and pepper. Simmer for another 30 minutes to 1 hour. Remove the salt pork and discard it. The beans should be very tender. Taste and add more salt, if needed (it will depend on how salty your pork salt is).
    2 tablespoon pork lard, ½ cup cilantro, 2 medium tomatoes, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon Kosher salt, 1 teaspoon black pepper

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
  • Salt to taste: The amount of salt needed will depend on how salty your salt pork (or bacon) is—taste before adding extra.
  • Rendered chorizo grease: After browning the chorizo, strain it and use 1–2 tablespoons of the rendered grease to sauté your vegetables for deeper flavor.
  • Beans: If using canned beans instead of dried, reduce the cooking time since they’re already tender.
  • Beer substitute: Replace the beer with extra chicken stock or a splash of apple cider vinegar for a non-alcoholic option.
  • Make-ahead: The soup tastes even better the next day as the flavors meld. Store covered in the refrigerator for up to 3 days.
  • Freezing: Cool completely before freezing in airtight containers for up to 3 months. Reheat gently on the stove

Nutrition

Calories: 426kcal | Carbohydrates: 20g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 727mg | Potassium: 436mg | Fiber: 6g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 3mg

Crispy Chili Beef

by 1 Comment

Crispy Chili Beef is a beloved takeout classic that’s surprisingly easy to make at home. Tender strips of beef are fried until perfectly golden and crunchy, then tossed in a bold, sweet-and-spicy chili sauce that’s bursting with flavor. If you love Crispy Sesame Beef or Mongolian Beef, you’ll fall for this dish—it’s quick, satisfying, and sure to impress on busy weeknights or at dinner parties.

An overhead view of a colorful serving bowl filled with crispy chili beef garnished with slivers of red peppers, chopped scallions, and toasted sesame seeds.
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🥩 The Ingredients

You can keep it simple with regular or low-sodium soy sauce, or make it more authentic with a quick trip to your Asian market for light and dark soy sauce to deepen the flavor—either way, the ingredients come together to deliver a better-than-takeout taste. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for crispy chili beef on a grey wooden background including a raw ribeye steak, ginger, carrot, onion, garlic, eggs, soy sauce, flour, oil, scallions, and seasonings.

👉 Substitutions and Variations

  • Beef: Swap with chicken, pork, shrimp, or even tofu for a lighter or vegetarian-friendly version.
  • Soy Sauce: Use regular or low-sodium soy sauce, or upgrade with light and dark soy sauce for authentic flavor.
  • Chili Heat: Adjust spice by using fresh red chilies, chili flakes, or a milder sweet chili sauce.
  • Vegetables: Add bell peppers, broccoli, or snap peas for extra crunch and nutrition.
  • Sweetness: Replace sugar with honey or brown sugar for a different depth of sweetness.
  • Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and cornstarch or arrowroot for coating.
  • Crispness Level: For extra crunch, double-fry the beef strips before tossing them in the sauce.

Expert Tip

For perfectly thin, even strips, place the beef in the freezer for about 20–30 minutes before slicing—this firms up the meat just enough to make cutting against the grain much easier.

☑️ Tips and Tricks for Making Perfect Crispy Chili. Beef

  • Slice thinly: Cut the beef into very thin strips against the grain for tenderness and quick cooking.
  • Cornstarch coating: Toss the beef in cornstarch just before frying to achieve that signature crisp texture.
  • High heat is key: Fry in hot oil so the beef crisps quickly without becoming greasy.
  • Batch fry: Cook the beef in small batches to keep the oil hot and the coating crunchy.
  • Sauce timing: Add the beef to the sauce just before serving so it stays crisp on the outside while coated in flavor.
  • Soy sauce upgrade: Use light and dark soy sauce from your Asian market for authentic depth, or stick with regular/low-sodium if that’s what you have.

👩🏼‍🍳 How to Make Crispy Chili Beef Extra Crispy

A person using a large Japanese knife to slice an uncooked and partially frozen ribeye steak into strips on a cutting board.
  1. Step 1: Freeze the steak for 20 to 30 minutes, then cut against the grain and make strips of beef.
A person using a small whisk to combine a sauce for crispy chili beef.
  1. Step 2: Whisk together the sauce ingredients in a small bowl. Set aside.
A person transferring ground black pepper from a small gold spoon into a glass bowl filled with cornstarch with a whisk resting in the middle of the bowl.
  1. Step 3: Whisk the salt and pepper into the cornstarch in a bowl.
Strips of uncooked ribeye steak resting in a bowl that has two beaten eggs in it.
  1. Step 4: Working in batches, add the beef to the eggs and stir until fully coated.
A person using his hands to coat egg-soaked beef strips with seasoned cornstarch in a glass bowl.
  1. Step 5: Allow the eggs to drip from the beef strips and then coat them with the cornstarch mixture.
A person holding up a metal spider filled with crispy strips of breaded beef over a wok that also has crispy beef strips being deep-fried.
  1. Step 6: Deep-fry until golden and very crispy. Set aside.

Expert Tip

For a smoother cooking flow, fry the beef in a separate heatproof pan, then quickly bring everything together in the wok for that final toss in sauce—just be sure to handle the hot oil with care to keep things safe and stress-free.

🔥 How To Stir-Fry Crispy Chili Beef

A large black wok sitting on a gas stove and is filled with thin strips of onion, julienned carrots, and slivers of a Fresno chili pepper.
  1. Step 1: Heat the oil over high heat in the wok and stir-fry the onions, carrots, and peppers for 1 minute.
A person transferring mince garlic and minced ginger from a small bowl into a wok that has stir-fried onions, carrots, and peppers in it.
  1. Step 2: Add the garlic and ginger and stir-fry for another 30 seconds.
A person pouring an Asian sweet and spicy sauce from a glass bowl into a wok that has simmering vegetables that are being stir-fried with the sauce.
  1. Step 3: Pour in the prepared sauce and bring to a boil.
A person transferring a bowl-full of crispy strips of breaded steak into a wok that has a chili sauce and sautéed vegetables simmering in it.
  1. Step 4: Add the crispy beef and stir until fully coated. Serve at once with sesame seeds and scallions.

🍽️ How to Serve

  • With rice: Serve over perfectly steamed rice to soak up the sweet and spicy sauce.
  • With noodles: Toss with lo mein, rice noodles, or even soba for a heartier meal.
  • With vegetables: Pair with stir-fried broccoli, bell peppers, or bok choy for balance and crunch.
  • As an appetizer: Serve in smaller portions with toothpicks for a crowd-pleasing starter.
  • In lettuce wraps: Spoon into crisp lettuce cups for a lighter, fresher twist.
  • With sides: Add homemade egg rolls, savory scallion pancakes, or authentic crab rangoon for a full takeout-style spread at home.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Crispy Chili Beef ahead of time?

It’s best enjoyed fresh, but you can prep the beef and sauce separately, then combine just before serving.

What cut of beef works best for Crispy Chili Beef?

Ribery, flank steak, and sirloin are great options because they’re tender and slice easily into thin strips.

Can I make Crispy Chili Beef without deep frying?

Yes—you can shallow fry the beef, which means cooking it in a smaller amount of oil (just enough to cover the bottom of the pan) instead of fully submerging it. You can also try air frying, though the texture may be slightly less crunchy.

Can I make Crispy Chili Beef gluten-free?

Yes, simply use tamari or coconut aminos in place of soy sauce and ensure your cornstarch is gluten-free.

How spicy is Crispy Chili Beef?

The heat level is adjustable—add more or fewer chilies or use a milder chili sauce to suit your taste.

A light grey dinner plate filled with a serving of crispy chili beef on a bed or steamed rice with chop sticks sitting on the edge of the plate.

🥡 Other Classic Chinese Take-Out Recipes

Ready to make the best take-out fake-out in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a colorful serving bowl filled with crispy chili beef garnished with slivers of red peppers, chopped scallions, and toasted sesame seeds.
Print Recipe
5 from 1 vote

Crispy Chili Beef

Crispy Chili Beef is a takeout favorite made easy at home—thin strips of tender beef are fried until golden and crunchy, then tossed in a sweet, spicy chili sauce for a bold, better-than-restaurant dish.
Prep Time15 minutes
Cook Time15 minutes
Freezing the steak20 minutes
Total Time50 minutes
Course: Entree
Cuisine: Chinese / American
Servings: 4
Calories: 299kcal
Author: Kris Longwell

Equipment

  • Sturdy pot for deep-frying Or just use your wok
  • Wok or large skillet

Ingredients

  • 1 lb beef filet ie, ribeye, flank, or sirloin
  • Peanut oil or vegetable oil, for frying
  • salt and pepper for seasoning the beef
  • ¼ cup rice vinegar
  • 2 tablespoon light soy sauce see NOTES
  • 2 tablespoon dark soy sauce see NOTES
  • 1 tablespoon sugar
  • 2 tablespoon honey
  • ¼ cup sweet chili sauce
  • ½ teaspoon red pepper flakes more for extra heat
  • 1 cup cornstarch
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 eggs
  • 1 tablespoon peanut oil or vegetable oil, for stir-frying.
  • 1 medium onion thinly sliced
  • 1 medium carrot julieened, or cut into strips
  • 1 red chili pepper ie, Fresno chili pepper
  • 4 cloves garlic minced
  • 2 teaspoon ginger fresh, minced
  • toasted sesame seeds for garnish
  • 1 bunch scallions sliced, for garnish

Instructions

  • Wrap the steak in plastic wrap and place it in the freezer for 20 to 30 minutes.
    1 lb beef filet
  • Heat the oil in a pot over medium-high heat to 350 to 365°F.
    Peanut oil
  • Remove the steak from the freezer, and cut against the grain into thin strips. Season the steak with salt and pepper.
    salt and pepper
  • In a small bowl, whisk together the vinegar, soy sauce, sugar, honey, chili sauce, and red pepper flakes. Set aside.
    ¼ cup rice vinegar, 2 tablespoon light soy sauce, 2 tablespoon dark soy sauce, 1 tablespoon sugar, 2 tablespoon honey, ¼ cup sweet chili sauce, ½ teaspoon red pepper flakes
  • In a medium-sized bowl, whisk together the cornstarch with the salt and pepper.
    1 cup cornstarch, ½ teaspoon Kosher salt, ½ teaspoon black pepper
  • In another bowl, add the eggs and lightly beat them. Add the beef and toss until fully coated.
    2 eggs
  • Working in batches, lift the beef from the eggs, allowing excess egg to drip off, and add to the seasoned cornstarch. Toss until fully coated.
  • Carefully add the beef to the hot oil, and use a metal spider or tongs to move the beef around, to help them not stick to each other. Fry until lightly golden and very crispy, about 4 to 5 minutes. Remove from the oil onto a plate lined with paper towels. Repeat this process with the remaining beef. Set aside. Let the oil cool down and safely discard it.
  • Heat 1 tablespoon of peanut oil in your wok over high heat. Once the oil is shimmering, add the onion, carrots, and chili pepper, and stir-fry for 1 to 2 minutes.
    1 tablespoon peanut oil, 1 medium onion, 1 medium carrot, 1 red chili pepper
  • Add the garlic and ginger and stir-fry for another 30 seconds to 1 minute.
    4 cloves garlic, 2 teaspoon ginger
  • Stir in the reserved sauce and bring to a boil. Carefully add the crispy beef and use two large wooden spoons to toss until fully coated.
  • Remove from heat and serve immediately, garnished with sesame seeds and chopped scallions. Serve over steamed rice or cooked noodles.
    toasted sesame seeds, 1 bunch scallions

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
  • For the most authentic flavor, use a combination of light and dark soy sauce from your Asian market. If unavailable, regular or low-sodium soy sauce works just fine.
  • Fry the beef in small batches to keep the oil hot and the coating crisp.
  • For extra crunch, double-fry the beef before tossing it in the sauce.
  • Adjust the spice level by adding more chilies and/or red pepper flakes. 
  • Serve immediately after tossing in the sauce to preserve the crispy coating.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet or air fryer to help restore crispness—avoid the microwave, which can make the beef soggy.

Nutrition

Calories: 299kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1006mg | Potassium: 222mg | Fiber: 2g | Sugar: 22g | Vitamin A: 2910IU | Vitamin C: 21mg | Calcium: 41mg | Iron: 1mg

Pan-Fried Cod with Lemon-Butter Sauce

by 7 Comments

Delicate, flaky cod meets a bright and buttery finish in this quick and elegant homemade seafood dish. Pan-frying gives the fish a golden crust while keeping it tender inside, and a simple lemon butter sauce adds just the right balance of richness and freshness. Perfect for a weeknight dinner yet impressive enough for guests, this Pan-Fried Cod with Lemon Butter Sauce is a versatile recipe you’ll come back to again and again.

An overhead view of four pan-fried filets of cod topped with a lemon butter sauce all on a beaded oval platter with lemon slices scattered around the fish.
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🐟 The Ingredients

With simple, budget-friendly ingredients you likely already have on hand, this recipe is both easy to prepare and mild enough to please even the pickiest eaters. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredient for pan-fried cod with lemon butter sauce on a wooden grey background including cod filets, butter, lemon, white wine, garlic, flour, Italian parsley, and seasonings.

👉 Substitutions and Variations

  • Cod Fillets → Swap with haddock, tilapia, halibut, pollock, salmon, or trout.
  • Flour → Use gluten-free flour, cornstarch, or almond flour; season with paprika, garlic powder, or herbs for extra flavor.
  • Olive Oil → Replace with canola, avocado, or sunflower oil; or mix oil with butter for added richness.
  • Butter → Substitute with ghee or plant-based butter; brown the butter for a nutty twist.
  • Garlic → Use garlic powder or shallots; roast garlic for a sweeter, mellow flavor.
  • Lemon Juice + Zest → Swap with lime or add capers for a piccata-style variation.
  • Parsley → Replace with dill, chives, or basil; or use a mix of fresh herbs for more complexity.

See the recipe card (with video) below for a full list of ingredients and measurements.

☑️ Tips and Tricks for Perfect Pan-Fried Cod with Lemon-Butter Sauce

  • Pat the fish dry before dredging in flour to help the coating stick and ensure a crisp crust.
  • Season in layers—lightly season the fish, the flour, and the sauce for balanced flavor.
  • Don’t overcrowd the pan; cook the fillets in batches if needed to get a golden sear.
  • Use medium-high heat so the fish browns quickly without overcooking inside.
  • Flip gently using a thin spatula to prevent the delicate fillets from breaking apart.
  • Deglaze the pan with a splash of white wine or broth before adding butter for extra depth in the sauce.
  • Add lemon juice and wine at the end to keep the flavor bright and prevent bitterness.
  • Serve immediately—cod is best hot and fresh, as it can dry out if reheated.

👩🏼‍🍳 How to Make Pan-Fried Cod with Lemon-Butter Sauce

A person using his fingers to sprinkle salt and pepper over four uncooked filets of cod resting on brown paper on a small wooden cutting board.
  1. Step 1: Liberally season the filets with salt and pepper on both sides.
A person dredging a seasoned filet of cod in seasoned flour on a white and blue oval platter.
  1. Step 2: Combine the flour with the salt, pepper, onion powder, and oregano, then dredge the filet until completely coated.
Four filets of cod being pan fried in olive oil and melted butter in a black non-stick skillet on a gas stove.
  1. Step 3: Heat the oil and butter in a non-stick skillet over medium heat, and then pan-fry the fillets until golden on both sides, about 4 minutes per side.
A person adding diced garlic from a small silver bowl into a large black skillet filled with simmering butter and olive oil on a gas stove.
  1. Step 4: Remove the filets and then melt the remaining butter, and then sauté the garlic for 1 minute.
A person pouring white wine from a small white bowl into a black skillet filled with a simmering white wine, butter, and garlic sauce.
  1. Step 5: Add the wine, lemon juice, and lemon zest, and simmer over medium-high heat for 2 minutes.
A person using his fingers to sprinkle chopped Italian parsley over the top of a white dinner plate filled with a serving of pan-fried cod with lemon butter sauce.
  1. Step 6: Serve over pasta or steamed rice with extra sauce and garnished with chopped parsley.

Expert Tip

Use a good-quality non-stick pan for pan-frying cod—its delicate, flaky texture is prone to sticking, and a non-stick surface helps the fillets release easily while still developing a beautiful golden crust.

🍽️ Serving Suggestions

🙋🏽‍♂️ Frequently Asked Questions

Can I use frozen fish for Pan-Fried Cod with Lemon Butter Sauce?

Yes, just thaw it completely and pat it dry before cooking.

Can I make Pan-Fried Cod with Lemon Butter Sauce ahead of time?

It’s best enjoyed fresh, but you can prep the sauce ingredients in advance.

How do I keep the fish from falling apart in Pan-Fried Cod with Lemon Butter Sauce?

Handle it gently, use medium-high heat, and flip only once.

Is Pan-Fried Cod with Lemon Butter Sauce kid-friendly?

Yes—the mild flavor of cod and buttery sauce make it appealing to picky eaters.

Is Pan-Fried Cod with Lemon Butter Sauce a healthy meal option?

Yes—cod is a lean source of protein, and the lemon butter sauce can be adjusted for lighter or richer versions depending on your preference.

A person using a serving spoon to drizzle a lemon butter sauce over two pan-fried filets of cod on a bed of orzo on a white dinner plate.

😋 Other Amazing (But Easy) Seafood Recipes

Ready to make the best (and easiest) seafood dish on the block? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A plate filled with a serving of pan-fried cod with lemon butter sauce resting on cooked orzo pasta and two lemon wedges off to the side of the dish.
Print Recipe
5 from 2 votes

Pan-Fried Cod with Lemon Butter Sauce

Light, flaky cod is pan-fried to golden perfection and topped with a bright, buttery lemon sauce—an easy, flavorful dish that’s perfect for both weeknights and special occasions.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 260kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet preferably non-stick

Ingredients

For the Fish

  • 4 6 oz cod filets
  • salt and pepper
  • ¼ cup all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter

For the Lemon-Butter Sauce and Serving

  • 4 tablespoon unsalted butter
  • 2 teaspoon garlic minced
  • ¼ cup white wine see NOTES
  • 1 tablespoon lemon juice usually from 1 lemon
  • 1 teaspoon lemon zest usually from 1 lemon
  • 2 tablespoon Italian parsley fresh, chopped, for garnish

Instructions

Prepare the Cod Filets

  • Liberally salt the cod filets all over with salt and pepper.
    4 6 oz cod filets, salt and pepper
  • Combine the flour, onion powder, and oregano on a plate or pan. Dredge the cod filets through the flour mixture until completely coated.
    ¼ cup all-purpose flour, 1 teaspoon onion powder, 1 teaspoon dried oregano
  • Meanwhile, heat the oil in a large skillet (preferably non-stick) over medium heat. Once shimmering, add the butter and stir until melted.
    2 tablespoon olive oil, 2 tablespoon unsalted butter
  • Carefully add the filets to the skillet and pan-fry until lightly browned on the bottom side. Don't move the filets around in the skillet too much. Move them just enough to ensure they are not sticking to the skillet.
  • Use a spatula and a steady hand to flip the filets over gently. Pan-fry for another 4 minutes, or until lightly browned on both sides. Don't overcook the filets!
  • Gently remove the filets to a plate.

Make the Sauce and Serve

  • Add the butter (4 tbsp) to the skillet (no need to clean the skillet out) and cook over medium heat until melted.
    4 tablespoon unsalted butter
  • Add the garlic and sauté, stirring often, until aromatic, about 1 minute.
    2 teaspoon garlic
  • Stir in the wine, lemon juice, and lemon zest. Simmer over medium-high for about 2 minutes. Taste, and add a pinch of salt, if needed.
    ¼ cup white wine, 1 tablespoon lemon juice, 1 teaspoon lemon zest
  • Serve the filets immediately, spooning the sauce over the tops. Garnish with chopped Italian parsley.
    2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
  • If you don’t want to cook with wine, you can easily replace it with chicken broth or seafood stock.
  • Pat the fish fillets very dry before dredging to help the coating stick and achieve a crisp, golden crust.
  • A non-stick skillet makes flipping delicate cod fillets much easier and helps prevent sticking.
  • For extra flavor, try adding capers or fresh herbs like dill or chives to the lemon butter sauce.
  • This dish is best served immediately, as cod can dry out if reheated.
  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently in a non-stick skillet over low heat with a splash of broth or water to keep the fish moist—avoid the microwave, as it can make the cod dry and rubbery.
  • For the best flavor and texture, enjoy the fish fresh when possible.

Nutrition

Calories: 260kcal | Carbohydrates: 8g | Protein: 1g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 6mg | Potassium: 55mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 694IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg

Creamy Beef and Shells

by 8 Comments

This Creamy Beef and Shells recipe is the ultimate weeknight comfort food—hearty, flavorful, and ready in a snap. Tender pasta shells are tossed with juicy ground beef and coated in a rich, cheesy tomato sauce that’s both satisfying and family‑friendly. It’s a simple, one‑pot style dish that delivers big flavor with minimal effort, perfect for busy nights when you need dinner on the table quickly.

Two white pasta bowls filled with servings of creamy beef and shells with a glass of ice tea and lemon nearby.
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🥫 The Ingredients

Made with pantry‑friendly staples like dried oregano, dried basil, ground mustard, Worcestershire sauce, flour, and canned Ro‑Tel tomatoes, this dish comes together easily without a special trip to the store. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for creamy beef and shells on a grey wooden background including ground beef, seasonings, flour, chopped tomatoes, pasta shells, onion, cheddar cheese, onion, and beef stock.

👉 Substitutions and Variations

  • Olive Oil: Used for sautéing the onion and beef. Substitute with vegetable oil, canola oil, or even butter for a richer flavor.
  • Ground Beef: Lean ground beef works best, but ground turkey, chicken, or even Italian sausage can be swapped in for variety.
  • Onion: Yellow onion is classic, but white or red onion works too. Onion powder can be used in a pinch.
  • Dried Oregano & Dried Basil: Pantry staples that add Italian‑inspired flavor. Fresh herbs can be substituted—use about 3x the amount.
  • Ground Mustard: Adds a subtle tang. If you don’t have it, Dijon mustard or yellow mustard can be used (start with ½ teaspoon).
  • Worcestershire Sauce: Deepens the savory flavor. Soy sauce or tamari makes a good alternative.
  • Flour: Helps thicken the sauce. Cornstarch or arrowroot powder can be used as a gluten‑free option.
  • Ro‑Tel Tomatoes: Adds a little spice and tang. Substitute with regular canned diced tomatoes or diced tomatoes with green chilies for a similar kick.
  • Heavy Cream: Makes the sauce rich and silky. Half‑and‑half or whole milk can be used for a lighter version, though the sauce will be thinner.
  • Shredded Cheddar: Sharp cheddar adds bold flavor, but mozzarella, Monterey Jack, or even a blend of cheeses can be used.

See the recipe card (with video) below for a full list of ingredients and measurements.

☑️ Tips and Tricks for Perfect Creamy Beef and Shells

  • Brown the beef well: Let the ground beef develop a nice sear before breaking it up—this adds depth and flavor to the sauce.
  • Don’t skip the roux: Cooking the flour with the beef and onion for a minute removes any raw flour taste and ensures a smooth, thick sauce.
  • Add cream off the heat: Stir in the heavy cream after lowering the heat to prevent curdling and keep the sauce silky.
  • Shred your own cheese: Pre‑shredded cheese often contains anti‑caking agents that can make sauces grainy. Freshly shredded cheese melts smoothly.
  • Reserve pasta water: A splash of starchy pasta water can loosen the sauce if it gets too thick.
  • Taste and adjust: Before serving, taste the sauce and adjust salt, pepper, or spices to your liking.

Expert Tip

For the creamiest, smoothest sauce, remove the skillet from direct heat before stirring in the cream and cheese—this prevents curdling and ensures the cheese melts evenly into a velvety finish.

👩🏼‍🍳 How to Make Creamy Beef and Shells

A large skillet filled with cooked ground beef and sautéed onions with a wooden spatula in the meat mixture.
  1. Step 1: Cook the beef and onions in the oil until no longer pink and the onions are tender, about 8 minutes. Discard rendered grease safely.
A person pouring Worcestershire sauce from a small white bowl into a skillet that is filled with cooked ground beef, onions, and small piles of flour, dried herbs, and dry mustard.
  1. Step 2: Stir in the dried herbs, mustard, flour, and Worcestershire sauce. Cook, stirring often, for about 1 minute.
Beef stock being poured from a glass measuring cup into a skillet that is filled with seasoned cooked ground beef and a pile of chopped tomatoes.
  1. Step 3: Stir in the tomatoes and beef stock. Simmer until slightly thickened. Cook the pasta during this time.
A person transferring cooked pasta shells from a pot into a skillet that is filled with a simmering meat and tomato sauce.
  1. Step 4: Drain the pasta and stir it into the meat and tomato sauce.
A person pouring heavy cream from a small glass milk jug into a skillet filled with pasta shells in meat sauce and topped with a pile of shredded cheddar cheese.
  1. Step 5: Stir in the cheese and cream.
A person using a wooden spatula to stir a skillet filled with creamy beef and shells with shredded cheddar cheese beginning to melt as it is being stirred.
  1. Step 6: Remove from the heat and stir until the cheese has melted.

🍽️ Serving Suggestions

  • Garlic Bread: A warm, crusty loaf or easy homemade skillet rolls are perfect for soaking up the rich, cheesy sauce.
  • Green Salad: A crisp side salad with homemade Italian dressing balances the hearty pasta with freshness.
  • Roasted Vegetables: Try broccoli, zucchini, or bell peppers for a colorful, healthy complement.
  • Stewed Green Beans: Lightly seasoned green beans add a simple, classic side.
  • Wine Pairing: A medium‑bodied red like Merlot or Chianti pairs beautifully with the savory beef and creamy sauce.

🙋🏽‍♂️Frequently Asked Questions

Can I make Creamy Beef and Shells ahead of time?

Yes, you can prepare it a day in advance. Store in an airtight container in the fridge and reheat gently on the stovetop with a splash of milk or cream to loosen the sauce.

What type of pasta works best for Creamy Beef and Shells?

Medium pasta shapes like shells, penne, or rotini work well because they hold onto the rich sauce.

Can I freeze Creamy Beef and Shells?

It can be frozen, but the cream sauce may separate slightly when reheated. For best results, freeze without the cream and cheese, then add them fresh when reheating.

How can I make Creamy Beef and Shells lighter?

Swap heavy cream for half‑and‑half or whole milk, use lean ground beef or ground turkey, and reduce the cheese slightly for a lighter dish.

How long will Creamy Beef and Shells last in the fridge?

Stored properly in an airtight container, it will keep for 3–4 days.

An overhead view of a large skillet filled with creamy beef and shells with melty shredded cheddar cheese in the center of the pasta.

😋 More Amazing Weeknight Winner Recipes

Ready to make the best weeknight dinner in town? Go for it!

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A close-up view of a white pasta filled with a serving of creamy beef and shells with a red-checkered napkin nearby.
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5 from 3 votes

Creamy Beef and Shells

Creamy Beef and Shells is a hearty pasta dish with tender shells, savory ground beef, and a rich, cheesy tomato cream sauce—comfort food made easy. An instant family favorite!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 693kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet

Ingredients

  • 1 tablespoon olive oil
  • 1 lb ground beef 85% lean
  • 1 cup onion chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dry mustard
  • 1 tablespoon Worcestershire sauce
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoon all-purpose flour
  • 8 oz dried pasta shells about 3 cups
  • 1 15 oz can Ro-tel tomatoes see NOTES
  • 1½ cups beef stock or broth
  • ¾ cup heavy cream
  • 1½ cups cheddar cheese shredded
  • 2 tablespoon Italian parsley chopped, for garnish (optional)

Instructions

  • Bring a pot of salted (1 tbsp) water to a boil.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the hamburger and onions. Use a wooden spoon or spatula to break up the meat. Cook, stirring often, until the beef is no longer pink and the onions are tender, about 8 minutes. Safely discard most of the rendered grease.
    1 tablespoon olive oil, 1 lb ground beef, 1 cup onion
  • Stir in the oregano, basil, mustard, Worcestershire sauce, salt, pepper, and flour. Cook, stirring often, for 1 to 2 minutes.
    1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dry mustard, 1 tablespoon Worcestershire sauce, 1½ teaspoon Kosher salt, 1 teaspoon black pepper, 2 tablespoon all-purpose flour
  • Add the pasta to the boiling water. Stir now and then.
    8 oz dried pasta shells
  • Stir in the tomatoes and beef stock into the meat mixture. Bring to a boil and then lower the heat and simmer until slightly thickened, about 10 minutes (long enough for the pasta to become tender).
    1 15 oz can Ro-tel tomatoes, 1½ cups beef stock
  • Drain the pasta and then stir it into the meat sauce. Taste the sauce and add more salt, if needed.
  • Stir in the heavy cream and cheese. Turn off the heat and stir until the cheese is melted.
    ¾ cup heavy cream, 1½ cups cheddar cheese
  • Serve at once, garnished with chopped parsley, if using.
    2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
  • Ro‑Tel Tomatoes: These add a little spice and tang to the sauce. If you can’t find them, use canned tomatoes with green chiles, or substitute with fire‑roasted or plain diced tomatoes.
  • Cheese Tip: Freshly shredded cheddar melts more smoothly than pre‑shredded cheese, which can make sauces grainy.
  • Cream Swap: Heavy cream gives the richest texture, but you can use half‑and‑half or whole milk for a lighter version.
  • Storage & Freezing: Store leftovers in an airtight container in the fridge for up to 3–4 days. To freeze, place cooled pasta in a freezer‑safe container for up to 2 months. For best results, freeze without the cream and cheese, then stir those in fresh when reheating.

Nutrition

Calories: 693kcal | Carbohydrates: 12g | Protein: 34g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 756mg | Potassium: 672mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1258IU | Vitamin C: 6mg | Calcium: 383mg | Iron: 4mg

Crispy Chicken and Waffles

by 2 Comments

This Crispy Chicken and Waffles recipe brings together the best of both worlds—juicy, golden fried chicken served over light, fluffy waffles. With its perfect balance of sweet and savory, it’s a comfort food classic that works just as well for brunch as it does for dinner.

A serving of crispy chicken and waffles resting on a black plated with a fork and a glass mug of coffee nearby.
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🍶 The Ingredients

Made with pantry staples and a touch of Southern charm, this dish uses tangy buttermilk in both the crispy fried chicken and the fluffy waffles for extra flavor and tenderness. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for crispy chicken and waffles on a wooden grey background including chicken, buttermilk, seasonings, flour, eggs, butte, sugar, and vanilla extract.

👉 Substitutions and Variations

Substitutions

  • Chicken: Use bone‑in pieces for extra juiciness, or boneless tenders for quicker cooking.
  • Buttermilk: Make your own by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar.
  • Flour coating: Swap part of the flour with cornstarch or panko for extra crunch.
  • Waffles: Frozen waffles work in a pinch, or use pancake batter if you don’t have a waffle iron.
  • Oil for frying: Peanut oil is classic, but canola or vegetable oil works well, too.

Variations

  • Spicy kick: Add cayenne or hot sauce to the chicken marinade or batter.
  • Savory waffles: Mix in cheddar cheese, chives, or crumbled bacon for a fun twist.
  • Sweet touch: Drizzle with warm maple syrup, honey butter, or even hot honey for extra flavor.
  • Brunch style: Top with a fried egg or a side of perfect scrambled eggs for a hearty meal.
  • Southern flair: Serve with collard greens, mac and cheese, or pickles on the side.

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

For extra crunch, drizzle a few spoonfuls of the buttermilk marinade into your seasoned flour and toss with a fork to create little clumps—these bits stick to the chicken and fry up into an ultra‑crispy, craggy coating.

👩🏼‍🍳 How to Make Crispy Fried Chicken

A person pouring seasoned buttermilk from a glass measuring cup into a glass bowl filled with pieces of skinless, boneless chicken thighs.
  1. Step 1: Stir together the buttermilk, hot sauce, garlic powder, and salt in a large measuring cup, then pour over the chicken in a bowl.
A person dredging chicken thighs that have been coated with seasoned buttermilk in a square pan filled with seasoned flour.
  1. Step 2: Shake excess buttermilk from the chicken pieces and dredge them in the seasoned flour.
A person using a pair of metal tongs to grip onto a strip of a breaded chicken thigh that is being fried in hot oil in a black cast-iron skillet.
  1. Step 3: Working in batches, fry the chicken pieces in hot peanut oil (or vegetable oil) until golden and crispy.
Several rows of crispy fried chicken thighs resting on a baking rack nestled into a baking pan.
  1. Step 4: Place the fried chicken on a baking rack on a baking sheet while you continue frying. If desired, keep them warm in a low-temp (225°F oven).

🧇 How to Make the Waffles and How to Assemble

A person using a large sieve to sift flour, sugar, and cornmeal into a large glass bowl resting on a wooden cutting board.
  1. Step 1: Sift together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
A person pouring buttermilk from a glass measuring cup into a large glass bowl that is filled with dry waffle ingredients.
  1. Step 2: Combine the buttermilk, melted butter, egg yolks, and vanilla. Mix and then stir into the flour mixture.
A person transferring soft peak egg whites from a metal bowl into a large glass bowl that is filled with buttermilk waffles batter.
  1. Step 3: Beat the egg whites until soft peaks form and then fold them into the batter.
Four freshly prepared waffles resting in a square waffle maker.
  1. Step 4: Cook the waffles according to the manufacturer’s instructions.
A person using a pair of metal tongs to place a crispy fried chicken piece on the top of two buttermilk waffles on a black dinner plate.
  1. Step 5: Plate two waffles and then place two crispy chicken pieces on them.
Maple syrup being poured over the top of a plate filled with crispy chicken and waffles.
  1. Step 6: Drizzle with warm maple syrup and serve at once, with more syrup on the side.

Expert Tip

Keep fried chicken warm and crispy while you make the waffles by placing the pieces on a wire rack set over a baking sheet in a 250°F (120°C) oven. This allows air to circulate, preventing sogginess and keeping the coating crunchy until everything is ready to serve.

🍽️ How To Serve

  • Drizzle generously with warm maple syrup for the classic sweet‑meets‑savory combo.
  • For an autumnal feast, serve the chicken with pumpkin spice waffles.
  • Add a pat of honey butter or hot honey for extra indulgence.
  • Serve with a fried egg on top for a hearty brunch twist.
  • Pair with fresh fruit or a simple green salad to balance the richness.
  • Offer hot sauce on the side for those who like a spicy kick.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Crispy Chicken and Waffles ahead of time?

Yes, you can prepare the waffles in advance and reheat them in the oven, while the chicken is best fried fresh for maximum crunch.

What’s the best oil for frying Crispy Chicken and Waffles?

Neutral oils with a high smoke point, like peanut, canola, or vegetable oil, work best for frying.

Can I make Crispy Chicken and Waffles without a waffle maker?

Yes, you can use pancake batter cooked on a griddle as a substitute, though the texture will differ from waffles.

How do I store leftovers from Crispy Chicken and Waffles?

Keep chicken and waffles in separate airtight containers in the fridge for up to 3 days, and reheat in the oven or air fryer to keep them crisp.

A person pouring maple syrup from a syrup bottle over a serving of crispy chicken and waffles on a black dinner plate.

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A serving of crispy chicken and waffles resting on a black plated with a fork and a glass mug of coffee nearby.
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5 from 1 vote

Crispy Chicken and Waffles

Crispy Chicken and Waffles – A Southern classic that pairs golden, crunchy fried chicken with fluffy buttermilk waffles for the ultimate sweet‑and‑savory comfort food.
Prep Time20 minutes
Cook Time30 minutes
Marinating time4 hours
Total Time4 hours 50 minutes
Course: Breakfast / Brunch
Cuisine: American Southern
Servings: 4
Calories: 1100kcal
Author: Kris Longwell

Equipment

  • Large skillet for frying Preferably 12-inches
  • 1 waffle iron

Ingredients

For the Crispy Chicken Marinade

  • 2½ lbs chicken thighs boneless, skinless
  • 2 cups buttermilk
  • 2 tablespoon hot sauce
  • 2 teaspoon garlic powder
  • 2 teaspoon Kosher salt

For the Breading and Frying

  • vegetable oil for frying, or peanut oil
  • 1½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 2 teaspoon chili powder
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper

For the Buttermilk Waffles and Serving

  • 2 cups all-purpose flour
  • 1 tablespoon yellow cornmeal
  • 4 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt regular table salt
  • 2½ cups buttermilk
  • 6 tablespoon unsalted butter melted
  • 3 eggs yolks save the whites
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • Cooking spray
  • Maple syrup 100% pure, warmed

Instructions

Prepare the Crispy Chicken

  • Trim excess fat from the chicken thighs. If desired, cut the thighs in half (this makes them the ideal size for serving on top of the waffles). Place in a large bowl.
    2½ lbs chicken thighs
  • In a medium bowl or measuring cup, mix the buttermilk, hot sauce, garlic powder, and salt. Pour over the chicken and make sure all pieces of chicken are coated with the marinade. Cover with plastic wrap and refrigerate for 1 hour, or even better, overnight.
    2 cups buttermilk, 2 tablespoon hot sauce, 2 teaspoon garlic powder, 2 teaspoon Kosher salt
  • Add enough oil to a large sturdy skillet to fill it just over halfway. Heat the oil to 340°F. Preheat oven to 225°F.
    vegetable oil
  • In a medium-sized bowl or platter, stir together the flour, cornstarch, garlic powder, chili powder, salt, and pepper. Add 5 tablespoons of the chicken marinade to the flour mixture and gently stir until incorporated. There should be clumps that have formed from the marinade in the flour.
    1½ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon garlic powder, 2 teaspoon chili powder, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
  • Working one chicken thigh at a time, remove the chicken from the marinade, and shake the excess off. Place the thigh in the flour mixture, and turn it several times to fully coat the chicken. Place on a baking rack on a baking sheet and continue with the remaining chicken thighs.
  • Working in batches, carefully place the breaded cutlets into the hot oil. Do not overcrowd the pan! Fry until golden brown and very crispy, using metal tongs to carefully flip the cutlets occasionally until the internal temperature is 165°F. Remove from the oil and place on a clean baking rack over a baking pan.
  • Continue with the remaining chicken thighs. Keep the fried chicken thighs in the oven until ready to serve.

Prepare the Waffles and Assemble the Dish

  • Heat your waffle maker to the desired setting.
  • In a bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
    2 cups all-purpose flour, 1 tablespoon yellow cornmeal, 4 tablespoon sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
  • In a separate bowl, combine the buttermilk, melted butter, egg yolks, and vanilla extract and whisk to combine.
    2½ cups buttermilk, 6 tablespoon unsalted butter, 3 eggs yolks, 1 teaspoon vanilla extract
  • Add the liquid ingredients to the dry and whisk or stir with a spoon until combined. The batter will be somewhat lumpy.
  • Place the egg whites in a bowl and use a hand mixer at high speed to beat the egg whites until soft peaks form.
    3 egg whites
  • Gently fold the egg whites into the batter. Continue working them into the batter until large chunks of white are no longer visible.
  • Spray your waffle maker with cooking spray and follow the manufacturer's instructions for cooking waffles. Carefully transfer the cooked waffles to a platter and cover with foil to keep them warm. Continue this process with the remaining batter.
    Cooking spray
  • Place two waffles on each plate and then top with one or two pieces of chicken. Drizzle warm maple syrup over the top and serve at once with additional syrup passed at the table.
    Maple syrup

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
  • Make Ahead: Waffles can be made in advance and kept warm in a 200°F oven, while chicken is best fried fresh for maximum crunch.
  • Substitutions: No buttermilk? Mix milk with a splash of lemon juice or vinegar. Frozen waffles or pancake batter can work in a pinch.
  • Storage & Reheating: Store chicken and waffles separately in the fridge for up to 3 days. Reheat chicken in the oven or air fryer to keep it crispy, and waffles in the toaster or oven.

Nutrition

Calories: 1100kcal | Carbohydrates: 118g | Protein: 72g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 498mg | Sodium: 892mg | Potassium: 1495mg | Fiber: 4g | Sugar: 26g | Vitamin A: 1696IU | Vitamin C: 5mg | Calcium: 513mg | Iron: 8mg

Classic Steak Diane

by 2 Comments

This Classic Steak Diane is a retro favorite that brings old‑school restaurant elegance right to your table. Traditionally prepared tableside in the mid‑20th century, it features tender seared steak topped with a luxurious pan sauce made with brandy, mustard, cream, and fresh herbs.

A serving of Classic Steak Diane on a white dinner plate with sautéed mushrooms on top of the filet as well as a brown sauce surrounding the steak and next to roasted asparagus.
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🥩 The Ingredients

Tender steak, rich cream, sharp mustard, and a splash of brandy come together with fresh herbs to create the bold, savory flavors of Classic Steak Diane. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Classic Steak Diane on a grey wooden background including filet mignon steaks, mushrooms, Dijon mustard, cream, beef stock, butter, brandy, garlic, a shallot, and parsley.

👉 Substitutions and Variations

  • Steak: Traditionally made with beef tenderloin or filet mignon for tenderness. Ribeye, strip steak, or even sirloin can be used for a more budget‑friendly option.
  • Butter: Adds richness and depth to the sauce. Olive oil or ghee can be used as lighter alternatives.
  • Shallots/Onion: Provide a sweet, aromatic base. Substitute with finely minced onion or even green onions in a pinch.
  • Mushrooms: Often included for earthy depth and texture. Cremini or button mushrooms are classic; shiitake or portobello add bolder flavor.
  • Brandy/Cognac: Essential for the classic flambé effect and deep flavor. Substitute with sherry, Marsala, or even bourbon if brandy isn’t available.
  • Dijon Mustard: Adds tangy sharpness. Spicy brown mustard or whole‑grain mustard can be used for a slightly different flavor.
  • Worcestershire Sauce: Brings umami depth. Soy sauce or tamari can be used as substitutes.
  • Heavy Cream: Creates a silky, rich sauce. Half‑and‑half or crème fraîche are good alternatives.
  • Beef Stock: Rounds out the sauce—chicken stock can be used as a substitute in a pinch.

✨ Variations:

  • Make it lighter by swapping cream with Greek yogurt (stirred in off heat to prevent curdling).
  • Try a peppercorn variation by adding crushed black peppercorns for a “Steak au Poivre” style sauce.
  • For a modern twist, serve the sauce over chicken, pork chops, or even roasted vegetables.

☑️ Tips and Tricks for Perfect Classic Steak Diane

  • Flambé safely: Always remove the pan from direct heat before adding brandy or cognac, then carefully ignite with a long lighter. Keep a lid nearby to smother the flame if needed.
  • Don’t overcook the steak: Sear quickly over high heat for a golden crust while keeping the center tender. Medium‑rare to medium is traditional for Steak Diane.
  • Use room‑temperature steak: Let the meat sit out for 20–30 minutes before cooking—this ensures even cooking and better browning.
  • Slice mushrooms evenly: Uniform slices help them cook at the same rate and develop a rich, golden flavor.
  • Deglaze properly: Scrape up the browned bits after adding brandy or stock—those caramelized bits are key to the sauce’s depth.
  • Finish with fresh herbs: Add parsley, chives, or thyme at the end for brightness and a restaurant‑quality finish.

Expert Tip

When working with extra‑thick steaks, use a meat thermometer to ensure the perfect doneness. After searing, let the steaks gently simmer—or even braise—in the sauce until they reach the correct internal temperature. If the sauce reduces too quickly, add a splash of beef broth to maintain the right consistency while the steak finishes cooking.

👩🏼‍🍳 How to Make Classic Steak Diane

A person using his fingers to sprinkle ground black pepper over the tops of two uncooked filet mignon steaks on brown paper.
  1. Step 1: Allow the steaks to rest at room temperature for 15 minutes, and then season them with salt and pepper.
Two large filet mignon steaks being seared in a large black cast-iron skillet filled with shimmering melted lard.
  1. Step 2: Melt lard or butter in a large skillet over medium heat, and cook the steaks until an internal temperature of 120°F is reached (you’ll finish cooking them in the sauce).
A person using a wooden spatula to stir boiling beef stock in a black cast-iron skillet on a gas stove.
  1. Step 3: Remove the steaks and add the beef stock to the hot skillet. Simmer for 10 minutes, until reduced in half.
A person using a wooden spatula to stir sliced mushrooms and chopped garlic that are being sautéed in butter in a large black cast-iron skillet.
  1. Step 4: Pour the reduced stock into a heatproof bowl, then melt the butter and sauté the shallots, garlic, and mushrooms.
A large cast-iron skillet on a gas stove with a large flame filling much of the skillet as the mushrooms in the skillet are being flambéed.
  1. Step 5: Carefully add the Cognac (or brandy), stand back, and use a long match (or lighter) to flambé.
An overhead view of two filets of Classic Steak Diane in a cast-iron skillet that consists of seared filet mignon and sautéed mushrooms in a brown sauce.
  1. Step 6: Return the steak and stock to the pan and simmer until an internal temperature of 135°F (medium-rare) to 145°F (medium) is reached.

🥗 What to Serve with Classic Steak Diane

🙋🏽‍♂️ Frequently Asked Questions

Why is it called Classic Steak Diane?

The dish is believed to be named after Diana, the Roman goddess of the hunt, with the rich, game‑inspired sauce originally paired with venison before becoming a classic accompaniment to steak.

Can I make Classic Steak Diane without flambéing?

Yes, you can simply let the alcohol cook down in the pan until reduced; the sauce will still be flavorful without igniting it.

Can Classic Steak Diane be made without alcohol?

Yes, simply replace the brandy or cognac with extra beef broth or a splash of Worcestershire sauce—the sauce will still be rich and flavorful without the alcohol.

Can I prepare Classic Steak Diane ahead of time?

It’s best served fresh, but you can prep the sauce ingredients in advance and quickly cook the steak and sauce just before serving.

A serving spoon pouring a mushroom brown gravy sauce of a fully cooked filet mignon in a cast-iron skillet that is filled with classic steak Diane.

😋 More Classic Steak Recipes

Ready to make the best steakhouse dinner in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A serving of Classic Steak Diane on a white dinner plate with sautéed mushrooms on top of the filet as well as a brown sauce surrounding the steak and next to roasted asparagus.
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5 from 1 vote

Classic Steak Diane

Classic Steak Diane – Tender steak topped with a rich, creamy brandy‑mustard sauce, a timeless dish that’s elegant yet easy to make at home.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 325kcal
Author: Kris Longwell

Equipment

  • 1 large skillet (12") cast-iron works well
  • long stick match or a long flame lighter

Ingredients

  • 4 6 oz filet mignons
  • salt and pepper
  • 2 tablespoon lard or vegetable oil
  • 1¾ cups beef stock
  • 3 tablespoon unsalted butter
  • 1 shallot finely chopped
  • 2 teaspoon garlic minced
  • 8 oz mushrooms sliced
  • ⅓ cup brandy or Cognac
  • ¼ cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoon Italian parsley fresh, finely chopped

Instructions

  • Season steaks with salt and pepper. If you have time, let them rest for 15 minutes at room temperature.
    4 6 oz filet mignons, salt and pepper
  • Melt the lard (or oil) over medium-high heat in a large skillet, preferably cast-iron.
    2 tablespoon lard
  • Add the steaks, and cook, turning often, until browned on the exterior and an internal temperature of 125°F is reached (it will continue cooking in the sauce).
  • Remove the steaks. Add the beef stock to the skillet and turn the heat to high. Simmer until reduced by about half, usually around 10 minutes. Transfer the reduced stock to a heatproof bowl.
    1¾ cups beef stock
  • In the same skillet, over medium heat, melt the butter. Add the shallots and sauté until soft, about 3 minutes. Add the garlic and sauté another 30 seconds. Add the mushrooms and sauté, stirring often, until they are soft and beginning to release their liquid, about 4 to 5 minutes.
    3 tablespoon unsalted butter, 1 shallot, 2 teaspoon garlic, 8 oz mushrooms
  • Stand back, and carefully pour in the brandy (or Cognac). Use a long match or a long flame lighter to flambé the mushrooms (stand back!). Once the flames die down, stir in the reduced stock, heavy cream, Dijon, and Worcestershire sauce. Bring to a slight simmer and nestle the steaks into the sauce.
    ⅓ cup brandy, ¼ cup heavy cream, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce
  • Allow the steaks to simmer in the sauce, flipping from time to time, until the desired internal temperature is reached (130°F to 135°F for medium-rare and 140°F to 145°F for medium).
  • Plate the steaks and pour the mushroom sauce over them. Garnish with chopped parsley and serve at once with extra sauce passed at the table.
    2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
  • Steak Options: Filet mignon is traditional, but ribeye, strip steak, or sirloin can also be used with excellent results.
  • Alcohol-Free Version: Skip the flambé and replace the brandy with extra beef broth or a splash of Worcestershire sauce.
  • Make Ahead: Prep the sauce ingredients in advance, but cook the steak and finish the sauce just before serving for the best flavor and texture.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or cream to keep the sauce silky and prevent the steak from drying out.

Nutrition

Calories: 325kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 316mg | Potassium: 485mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1027IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 1mg

Gooey Butter Cake

by 2 Comments

Get ready to fall in love with Gooey Butter Cake—a St. Louis favorite that’s sweet, buttery, and deliciously ooey‑gooey in the center. With its golden crust and melt‑in‑your‑mouth texture, this nostalgic treat is guaranteed to disappear fast at any gathering. Serve it with homemade vanilla ice cream for the ultimate sweet treat!

A person holding a square piece of a Gooey Butter Cake that has been dusted with powdered sugar and is near other cut squares of the cake.
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🧈 The Ingredients

Made with simple, pantry‑friendly staples like butter, sugar, eggs, and flour, Gooey Butter Cake comes together easily without any special trips to the store. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Gooey Butter Cake on a grey wooden background including flour, eggs, sugar, butter, vanilla, baking powder, salt, and cream cheese.

👉 Substitutions and Variations

  • Butter: The star of the recipe—use unsalted for better control of flavor. Salted butter works too; reduce the added salt.
  • Sugar: Granulated sugar is classic; swap with light brown sugar for a deeper, caramel‑like sweetness.
  • Eggs: Provide structure and richness—large eggs are standard. For an egg‑free version, try a flax egg or commercial egg replacer.
  • Flour: All‑purpose flour is traditional; substitute with a 1:1 gluten‑free flour blend if needed.
  • Cream cheese: Adds tang and creaminess to the gooey layer. Neufchâtel cheese works as a lighter option.
  • Vanilla extract: Enhances flavor—almond extract or a splash of bourbon can be used for a fun twist.
  • Powdered sugar: Sweetens the topping and creates that signature gooey texture. For less sweetness, reduce slightly or mix with cocoa powder for a chocolate variation.

✨ Variations:

  • Add a swirl of fruit preserves (raspberry, strawberry, or apricot) before baking for a fruity twist.
  • Mix in chocolate chips or chopped nuts for extra texture.
  • Dust with powdered sugar after baking for a simple finish, or drizzle with caramel for added indulgence.

See the recipe card (with video) below for a full list of ingredients and measurements.

⭐️ Tips and Tricks for Perfect Gooey Butter Cake

  • Don’t overbake: The center should still look slightly soft and jiggly when you pull it from the oven—it firms up as it cools while staying gooey.
  • Room‑temperature ingredients: Soften butter and cream cheese before mixing for a smooth, lump‑free batter.
  • Grease the dish: Use parchment paper or lightly grease the pan to make removing and slicing the cake easier.
  • Cool before cutting: Let the cake cool at least 30 minutes so it sets properly and slices cleanly.
  • Flavor boost: A pinch of salt or a splash of almond extract can enhance the sweetness and add depth.

Expert Tip

For the perfect gooey texture, bake until the edges are set and the top is a light golden color while the center still has a slight jiggle—any longer and the filling will turn more cakey than creamy.

👩🏼‍🍳 How to Prep a Gooey Butter Cake

A person using a whisk to mix flour, salt, and baking powder in a glass bowl on a wooden cutting board.
  1. Step 1: Whisk together the flour, baking powder, and salt.
A person using a white spatula to scrape down creamed butter and sugar from the inside of a mixer bowl.
  1. Step 2: In a stand mixer, or with a hand-mixer, cream (beat) the butter with the sugar until fluffy.
A person holding a small white bowl that is filled with a whole egg over a stand mixer filled with creamed butter and sugar.
  1. Step 3: Beat in the eggs, one at a time.
A person holding a small silver bowl filled with a teaspoon of vanilla extract over the bowl of a stand mixer that is filled with creamed butter and sugar.
  1. Step 4: Next, beat in the vanilla extract.
A person transferring all-purpose flour from a glass bowl into the bowl of a stand mixer that is mixing creamed butter and sugar.
  1. Step 5: Slowly beat in the flour mixture until fully combined and the dough is formed.
A person using a paper towel to spread softened butter all over the inside of a white 9 by 13 inch baking dish.
  1. Step 6: Liberally grease the baking dish with softened butter and a paper towel.

👨‍🍳 How to Bake a Gooey Butter Cake

A person using his hand to press dough into the base of a white 9 by 13 inch baking dish.
  1. Step 1: Transfer the crust dough into the dish and press with your fingers until it is smooth and compact.
A white spatula resting in a stand-mixer bowl that is filled with softened cream cheese, eggs, and vanilla extract.
  1. Step 2: Clean the mixer bowl, and then beat together the cream cheese, eggs, and vanilla extract.
A person transferring powdered sugar from a glass bowl into a mixer that is beating a cream cheese mixture in the mixer bowl.
  1. Step 3: Slowly beat in the powdered sugar until smooth.
A person pouring a cream cheese mixture over an uncooked crust in a white 9 by 13 inch baking dish.
  1. Step 4: Pour the topping over the crust dough and spread evenly with a spatula.
An overhead view of a fully baked Gooey Butter Cake in a white 9 by 13 inch baking dish resting on a baking rack.
  1. Step 5: Bake at 350°F until browned and jiggly in the center. Cool on a baking rack.
A person using a small sifter to dust powdered sugar over squares of Gooey Butter Cake resting on brown paper.
  1. Step 6: Cut into squares and dust with powdered sugar.

🍽️ How To Serve

  • Dust with powdered sugar for a simple, classic finish.
  • Serve warm with a scoop of vanilla ice cream.
  • Pair with fresh berries for a sweet‑tart contrast.
  • Cut into small squares for potlucks, parties, or holiday trays.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Gooey Butter Cake ahead of time?

Yes, it keeps well at room temperature for a day or two, or you can refrigerate it and reheat gently before serving.

How long does Gooey Butter Cake last?

Stored in an airtight container, it will keep for up to 4–5 days in the fridge, or up to 2 months in the freezer.

Can I add flavors to Gooey Butter Cake?

Absolutely—try adding chocolate chips, nuts, or fruit preserves to the filling, or use a flavored cake mix for a fun twist.

How do I make Gooey Butter Cake gluten-free?

Simply swap the all‑purpose flour or cake mix with a 1:1 gluten‑free baking blend. The texture stays soft and gooey, and no one will miss the gluten.

A person using a small sifter to dust powdered sugar over squares of Gooey Butter Cake resting on brown paper.

😋 Other Awesome Sweet Treat Recipes

Ready to make the best sweet treat in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A person holding a square piece of a Gooey Butter Cake that has been dusted with powdered sugar and is near other cut squares of the cake.
Print Recipe
5 from 1 vote

Gooey Butter Cake

Gooey Butter Cake – A rich St. Louis classic with a golden crust and irresistibly gooey, buttery center that melts in your mouth.
Prep Time15 minutes
Cook Time40 minutes
Resting time1 hour
Total Time1 hour 55 minutes
Course: Dessert / Snack
Cuisine: American / St. Louis
Servings: 8
Calories: 725kcal
Author: Kris Longwell

Equipment

  • Stand mixer or hand mixer
  • 1 9×13-inch baking dish

Ingredients

For the Crust (Bottom Layer)

  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 8 tablespoon unsalted butter room temperature, plus extra for greasing the dish
  • 1¾ cup sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract

For the Cream Cheese Topping

  • 8 oz cream cheese room temperature
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar plus extra for dusting

Instructions

  • Preheat oven to 350°F.
  • In a medium bowl, mix the flour, baking powder, and salt. Set aside.
    2½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
  • Use a stand mixer (or hand mixer) to beat (on medium) the butter with the sugar until pale and light, about 4 minutes.
    8 tablespoon unsalted butter, 1¾ cup sugar
  • Beat in the eggs, one at a time, until just combined. Beat in the vanilla.
    2 large eggs, 1 teaspoon vanilla extract
  • Slowly beat in the flour mixture until fully incorporated.
  • Grease a 9×13-inch baking dish with softened butter or cooking spray. Transfer the crust dough to the dish and press it down with your fingers (or the bottom of a measuring cup), until compact and smooth.
  • Clean out the bowl of the mixer and the beat together the softened cream cheese, eggs, and vanilla until smooth.
    8 oz cream cheese, 2 large eggs, 1 teaspoon vanilla extract
  • Slowly beat in the powdered sugar until fully incorporated. Scraping down the sides as necessary.
    3 cups powdered sugar
  • Pour the cream cheese mixture of the crust dough and use a spatula to evenly spread it to the sides of the dish.
  • Bake until golden on top and the sides are lightly browned. The center should be slightly "jiggly," usually 35 to 40 minutes. Let cool for at least 1 hour.
  • Use a sieve to dust the top of the cake with powdered sugar. Cut into squares and serve at once, or store in an air-tight container for up to 2 days on the counter or 4 to 5 days in the refrigerator.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
  • Make Ahead: This cake tastes even better the next day—bake, cool, and cover tightly at room temperature or refrigerate overnight.
  • Substitutions: Use a gluten‑free flour blend or cake mix for a gluten‑free version, or swap cream cheese with Neufchâtel for a lighter option.
  • Storage: Keep in an airtight container at room temperature for 1–2 days, refrigerate up to 5 days, or freeze for up to 2 months.
 

Nutrition

Calories: 725kcal | Carbohydrates: 121g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 152mg | Sodium: 275mg | Potassium: 272mg | Fiber: 1g | Sugar: 89g | Vitamin A: 866IU | Calcium: 117mg | Iron: 2mg

Chicken and Biscuits Casserole

by 3 Comments

This Chicken and Biscuits Casserole is comfort food at its finest, combining two timeless classics in one cozy dish. The filling is rich and creamy, just like a traditional chicken pot pie, loaded with tender chicken and hearty vegetables. On top, golden Southern buttermilk biscuits bake up light, fluffy, and buttery, creating the perfect balance of savory, creamy, and comforting in every bite.

A white casserole dish filled with a freshly baked chicken and biscuits casserole.
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🥕 The Ingredients

Juicy chicken, garden veggies, and a creamy pot pie filling get crowned with golden buttermilk biscuits for the ultimate homestyle comfort dish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for chicken and biscuits casseroles on a wooden grey background including chicken breast, broth, flour, buttermilk, butter, butter, and seasonings.

👉 Substitutions and Variations

Substitutions

  • Chicken: Use leftover rotisserie chicken, turkey, or even cooked ham.
  • Vegetables: Swap the classic peas and carrots with green beans, corn, or mushrooms.
  • Biscuits: Use store‑bought biscuits for a shortcut, or puff pastry for a flaky twist.
  • Cream base: Replace with cream of mushroom or cream of celery soup if preferred. But, only in a pinch.
  • Buttermilk: Make a quick substitute by mixing milk with a splash of lemon juice or vinegar.

Variations

  • Cheesy topping: Sprinkle shredded cheddar or Parmesan over the biscuits before baking.
  • Herb lovers: Add fresh thyme, rosemary, or parsley to the filling for an extra burst of flavor.
  • Spicy kick: Stir in a pinch of cayenne or red pepper flakes.
  • Vegetarian version: Skip the chicken and use extra veggies or white beans for protein.
  • Individual servings: Bake in ramekins for personal pot pie–style portions.

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

For the perfect balance of creamy filling and fluffy biscuits, make sure the filling is hot before adding the biscuit dough—this jump‑starts the baking process, ensuring the bottoms cook through without getting soggy.

☑️ Tips and Tricks for Perfect Chicken and Biscuits Casserole

  • Don’t overbake: Keep an eye on the biscuits—cover loosely with foil if they brown too quickly while the filling finishes bubbling.
  • Keep biscuits fluffy: Handle biscuit dough gently and avoid over‑mixing to ensure a tender, light texture.
  • Use warm filling: Add the biscuits on top of hot filling so they start baking immediately and cook through evenly.
  • Shortcut option: Store‑bought rotisserie chicken and frozen veggies make this casserole quick and easy without sacrificing flavor.
  • Make ahead: Assemble the filling a day in advance, then top with biscuits and bake just before serving.

🍽️ How To Serve

  • Serve hot straight from the oven with a sprinkle of fresh parsley for color.
  • Pair with a crisp green salad to balance the rich, creamy filling.
  • Add roasted or steamed vegetables, like green beans or broccoli, for extra freshness.
  • Offer cranberry sauce or chutney on the side for a sweet‑tangy contrast.
  • Enjoy leftovers for lunch the next day—just reheat gently to keep the biscuits tender.

👩🏼‍🍳 How to Make the Filling

A person using his fingers to sprinkle black pepper over the top of an uncooked chicken breast that is resting on a baking rack in a baking sheet.
  1. Step 1: Rub the chicken breasts with oil and then season with salt and pepper on a baking rack in a baking sheet.
A person using a chef's knife to cube a cooked piece of chicken breast on a large cutting board.
  1. Step 2: Roast the chicken at 350°F until an internal temp of 165°F is reached. When cool enough to handle, cut the meat into bite-sized pieces.
A person dumping all-purpose flour from a small white bowl into a pot that is filled with sautéed onions, carrot slices, and chopped onions.
  1. Step 3: In a large pot, sauté the onions, carrots, and mushrooms until soft. Sprinkle on the flour and cook, stirring often, for 1 minute.
A person using a ladle to transfer chicken broth into a pot filled with sautéd vegetables that have been cooked with flour to create a roux.
  1. Step 4: Whisk in the warm chicken broth.
A person pouring heavy cream from glass measuring cup into a white pot that is filled with a brown gravy with sautéd mushrooms and vegetables.
  1. Step 5: Season with salt and pepper and then stir in the heavy cream.
A person transferring cooked pieces of chicken from a bowl in one hand and another hand transferring peas into a pot filled with a simmering chicken pot pie filling.
  1. Step 6: Stir in the chicken, parsley, and peas. Simmer until slightly thickened.

Expert Tip

Using homemade chicken stock instead of store‑bought elevates the casserole’s flavor, adding a rich, savory depth that makes the creamy filling taste more comforting and wholesome.

👨‍🍳 How to Make Chicken and Biscuits Casserole

A person using a metal bench scraper to transfer grated butter into a glass bowl filled with self-rising flour.
  1. Step 1: Add the grated butter into a bowl filled with the self-rising flour.
A person pouring buttermilk from a glass measuring cup into a glass bowl filled with self-rising flour that has been mixed with chilled shredded butter.
  1. Step 2: Mix in the buttermilk and stir until cohesive.
A person using a metal cookie cutter to cut into a rectangle square of biscuit dough on a black marble counter that has been lightly floured.
  1. Step 3: Use a cookie/biscuit cutter to cut the biscuits.
A person pouring chicken pot pie filling into a 9 by 13 white baking dish.
  1. Step 4: Spread the warm filling into a 9×13″ baking dish.
A person placing uncooked buttermilk biscuits over the top of chicken pot pie filling in a 9 by 13 white baking dish.
  1. Step 5: Place the biscuits over the filling.
A person using a blue pastry brush to apply melted butter over the top of a biscuit that in a freshly baked chicken and biscuits casserole.
  1. Step 6: Brush the biscuits with melted butter and then bake until golden. Brush once again with melted butter.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Chicken and Biscuits Casserole ahead of time?

Yes, you can prepare the filling a day in advance, then add the biscuits and bake just before serving for the freshest results.

How do I store leftovers from Chicken and Biscuits Casserole?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the biscuits tender.

Can I freeze Chicken and Biscuits Casserole?

Yes, assemble the filling and freeze it without the biscuits. When ready to serve, thaw and reheat the filling, then top with fresh biscuit dough and bake.

What can I serve with Chicken and Biscuits Casserole?

It pairs beautifully with a crisp chopped salad, roasted veggies, or something light and fresh to balance the rich, creamy filling.

A half-eaten biscuit from a white bowl filled with a serving of chicken and biscuits casserole with a fork resting in the bowl.

😋 Other Comforting Casseroles

Ready to make the most comforting casserole in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A white bowl filled with an untouched serving of chicken and biscuits with a glass of iced tea just behind the bowl.
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5 from 2 votes

Chicken and Biscuits Casserole

Chicken and Biscuits Casserole is a cozy classic with creamy chicken pot pie filling topped with fluffy Southern buttermilk biscuits for the ultimate comfort food.
Prep Time30 minutes
Cook Time1 hour
Resting time10 minutes
Total Time1 hour 40 minutes
Course: Entree
Cuisine: American Southern
Servings: 6
Calories: 672kcal
Author: Kris Longwell

Equipment

Ingredients

For the Filling

  • 5 cups chicken broth See NOTES
  • 2 chicken bouillon cubes
  • 3 cups chicken roasted, cut into bite-sized pieces
  • 6 tablespoon unsalted butter
  • 1 cup onion chopped
  • 1 cup carrots thinly sliced
  • 8 oz mushrooms sliced
  • ½ cup all-purpose flour
  • ½ cup heavy cream
  • ½ cup sweet peas frozen
  • ¼ cup Italian parsley fresh, chopped, plus extra for garnish
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper

For the Biscuits

  • ½ cup unsalted butter 1 stick
  • 2¼ cups self-rising flour preferably Lily's
  • 1 cup buttermilk cold
  • 2 tablespoon unsalted butter melted

Instructions

Do Ahead

  • Put two sticks of butter in the freezer (you'll only use half of each stick). You'll need to remove them from the freezer about 15 minutes before you start preparing the biscuits.
    ½ cup unsalted butter
  • Brush oil over two skin-on, bone-in chicken breasts and season with salt and pepper. Roast at 350°F until the internal temperature reaches 165°F. Once cool enough to handle, remove the skin and then cut out the meat. Cut into bite-sized pieces. Set aside. Or, use rotisserie chicken.
    3 cups chicken

Make the Filling

  • Add the broth to a pan and crumble in the bouillon cubes. Heat the broth over medium-low heat.
    5 cups chicken broth, 2 chicken bouillon cubes
  • Melt the butter in a large pot over medium heat. Add the onions and carrots and sauté, stirring often, until soft, about 5 minutes. Add the sliced mushrooms and sauté until they are soft and beginning to release liquid, about another 4 to 6 minutes.
    6 tablespoon unsalted butter, 1 cup onion, 1 cup carrots, 8 oz mushrooms
  • Stir in the flour and cook, stirring often, for another 1 to 2 minutes.
    ½ cup all-purpose flour
  • Gradually and carefully add the warm stock to the pot, whisking constantly. Continue stirring until all lumps are gone. Simmer for a few minutes.
  • Stir in the cream and cook for another couple of minutes.
    ½ cup heavy cream
  • Stir in the chicken (3 cups), peas, parsley, salt, and pepper. Simmer, stirring often, for about 15 minutes. Taste and add a pinch more salt, if needed. The filling should thicken to the point that it coats the back of your spatula. Set aside.
    See NOTES to make filling thicker if too thin.
    ½ cup sweet peas, ¼ cup Italian parsley, 1½ teaspoon Kosher salt, 1 teaspoon black pepper

Make the Biscuits

  • Grate the cold butter with a box grater onto a cutting board. To make this easier, grate just half of each partially frozen stick of butter.
  • Place the flour in a large bowl and quickly toss it with the grated butter. Place in the freezer for 15 minutes.
    2¼ cups self-rising flour
  • Use a wooden spoon to work the cold buttermilk into the flour/butter mixture. It will be a shaggy (loose) dough.
    1 cup buttermilk
  • Turn the dough out onto a floured surface. Use your hands to quickly knead the dough until mostly cohesive (it will still be a bit shaggy).
  • Roll the dough into an 8×10-inch rectangle. Use a bench scraper or a large knife to cut the rectangle into fourths. Stack the quarters on top of each other and again roll the dough into an 8×10-inch square. Repeat one more time.
  • Use a biscuit/cookie cutter to cut the dough into three biscuits. Roll the scraps into another square and cut out two more biscuits. Use the remaining dough to create one last biscuit; you should have 6 biscuits. Place the biscuits in a cake pan and place them in the freezer for 15 minutes.

Assemble and Bake the Casserole

  • Preheat the oven to 450°F.
  • If the filling has cooled off, reheat over medium heat until heated through. Transfer the warm filling into a 9×13-inch baking dish.
  • Remove the biscuits from the freezer and space them evenly over the filling. Brush melted butter over the tops of each biscuit.
    2 tablespoon unsalted butter
  • Bake for 15 to 20 minutes, or until the tops are golden brown, turning the dish around halfway through baking.
  • Remove from the oven and brush more melted butter over the tops of each biscuit. Let the casserole rest for 10 minutes before serving. Serve hot, garnish with chopped parsley, if desired.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If you want a thick filling, reduce the broth quantity to 4 cups. You can also thicken the filling by adding a cornstarch slurry, which is 2 tablespoon of cornstarch mixed with 2 tablespoon of water. NOTE: The filling will thicken after it rests for 10 minutes after baking. 
  • Make Ahead: Prepare the filling up to a day in advance, then top with biscuits and bake just before serving.
  • Substitutions: Swap chicken with turkey, add your favorite veggies, or use store‑bought biscuits for a quick shortcut.
  • Storage: Store leftovers in the fridge for up to 3 days and reheat gently in the oven to keep the biscuits tender.

Nutrition

Calories: 672kcal | Carbohydrates: 52g | Protein: 17g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 856mg | Potassium: 476mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5117IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 2mg

Italian Chopped Salad with Homemade Vinaigrette

by 2 Comments

Italian Chopped Salad with Homemade Vinaigrette is fresh, zesty, and the perfect starter for an Italian feast of homemade chicken piccata, smothered pork chops, or classic steak bistecca—and the components can be easily adapted to suit your tastes.

A large white platter filled with and Italian chopped salad with homemade vinaigrette with two serving utensils inserted into the side of the salad.
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🥬 The Ingredients

This Italian Chopped Salad may have a long list of ingredients, but every element adds to an explosion of flavor in each bite. The easy homemade Italian dressing ties it all together and takes the salad to the next level. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients on a grey wooden background for Italian chopped salad with homemade vinaigrette including chopped lettuce, vegetables, Italian cured meats, Mozzarella cubes, olives, Italian dressing, and seasonings.

👉 Substitutions and Variations

Substitutions

  • Romaine & iceberg lettuce: Swap with butter lettuce, spinach, arugula, or a spring mix.
  • Olives (three types): Use any mix you like—Kalamata, Castelvetrano, or green olives—or skip if you prefer a milder flavor.
  • Cherry tomatoes: Substitute grape tomatoes or chopped heirloom tomatoes.
  • Cucumbers: Use English cucumber, Persian cucumber, or zucchini for a similar crunch.
  • Red onion: Try shallots, green onions, or pickled onions for a softer bite.
  • Garbanzo beans: Swap with cannellini beans, kidney beans, or omit for a lower-carb option.
  • Mozzarella balls: Replace with provolone, feta, or shaved Parmesan.
  • Italian meats (salami, mortadella, smoked ham): Use prosciutto, pepperoni, turkey, or even grilled chicken for a lighter protein.

Variations

  • Vegetarian: Skip the meat and add extra beans or roasted vegetables.
  • Spicy twist: Add hot pepperoncini, banana peppers, or a sprinkle of red pepper flakes.
  • Mediterranean style: Use feta, kalamata olives, and add roasted red peppers.
  • Light & fresh: Go heavier on the veggies and use a lemony vinaigrette for a brighter flavor.
  • Make it a meal: Serve with garlic bread or top with grilled shrimp or chicken for extra protein.

🇮🇹 Tips & Tricks for the Best Italian Chopped Salad

  • Balance the flavors: Taste as you go—add more olives for brininess, extra cheese for richness, or a squeeze of lemon for brightness.
  • Chop evenly: Cut all ingredients into bite‑sized pieces so every forkful has a little of everything.
  • Keep it crisp: Chill the lettuce and veggies before assembling for maximum crunch.
  • Dry the greens well: Use a salad spinner or pat dry with paper towels—excess water will dilute the dressing.
  • Dress lightly: Toss the salad with just enough vinaigrette to coat, then serve extra on the side.
  • Make ahead: Prep the meats, cheese, and veggies in advance, but wait to chop the lettuce and add dressing until just before serving.

Expert Tip

For the best flavor and texture, chop all the ingredients into uniform, bite‑sized pieces—this ensures every forkful delivers the perfect mix of crunchy veggies, savory meats, creamy cheese, and zesty dressing.

🍽️ How to Serve

👩🏼‍🍳 How to Make Italian Chopped Salad with Homemade Vinaigrette

A person holding a jar of homemade Italian dressing with a lid screwed on and has just been vigorously shaken.
  1. Step 1: Put together the vinaigrette (Italian dressing) and chill for at least 1 hour.
A person using a chef's knife to chop Romaine lettuce on a wooden cutting board.
  1. Step 2: Wash and dry the Romaine and iceberg lettuce. Chop and chill for at least an hour.
A person slicing a peeled cucumber on a cutting board with small glass bowls filled with various types of olives, garbanzo beans, onions, and tomatoes nearby.
  1. Step 3: Peel and chop the cucumber into small pieces. Cut and slice the cherry tomatoes, olives, and radishes.
An overhead view of a large platter filled with piles of vegetables, cured meats, olives, mozzarella balls, garbanzo beans, and onions.
  1. Step 4: Place the chilled chopped lettuce on a large platter and top with all the components of the salad.
A person pouring Italian dressing from a small glass pitcher over a platter filled with the components for Italian chopped salad.
  1. Step 5: Drizzle ¼ to ½ cup of the dressing over the salad.
An overhead view of an Italian chopped salad with homemade vinaigrette on a large platter being served family-style.
  1. Step 6: Toss until everything is combined. Serve immediately.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Italian Chopped Salad ahead of time?

Yes, you can prep the meats, cheese, and veggies a day in advance, but wait to chop the lettuce and add the dressing until just before serving.

How long will Italian Chopped Salad last in the fridge?

Once dressed, it’s best enjoyed the same day, but leftovers can be stored in an airtight container for up to 2 days.

Can I make Italian Chopped Salad vegetarian?

Absolutely—just leave out the meats and add extra beans, cheese, or roasted vegetables for protein and flavor.

What kind of dressing goes best with Italian Chopped Salad?

A zesty homemade Italian vinaigrette is classic, but you can also use balsamic vinaigrette or even creamy Ranch dressing if you prefer.

Two salad plates filled with individual servings of Italian chopped salad with homemade vinaigrette next to a large platter filled with the same salad.

🥗 More Amazing Salad Recipes

Ready to make the best chopped salad this side of Tuscany? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a large white platter filled with an Italian chopped salad with homemade vinaigrette with two serving utensils inserted into the side of the salad.
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5 from 1 vote

Italian Chopped Salad with Homemade Vinaigrette

Italian Chopped Salad with Homemade Vinaigrette is a crisp, colorful mix of fresh veggies, savory meats, and cheese tossed in a zesty homemade dressing for the perfect start to any Italian meal.
Prep Time20 minutes
Chill time for lettuce and vinaigrette1 hour
Total Time1 hour 20 minutes
Course: Appetizer or Salad
Cuisine: Italian / American
Servings: 8
Calories: 212kcal
Author: Kris Longwell

Ingredients

  • 1 cup Italian dressing click the link for the recipe
  • ½ head iceberg lettuce
  • 1 romaine heart
  • ½ cup Genoa salami chopped
  • ½ cup Mortadella chopped
  • ½ cup smoked ham chopped
  • ½ cup Mozzarella balls fresh, halved
  • ¼ cup red onion finely chopped
  • ½ cup cucumber seeded and chopped
  • ½ cup black olives pitted and halved
  • ½ cup green olives pitted and halved
  • ½ cup Kalamata olives pitted and halved
  • ½ cup garbanzo beans drained
  • ½ cup radishes thinly sliced and roughly chopped
  • ¾ cup cherry tomatoes halved
  • salt and pepper
  • ½ teaspoon dried oregano
  • ½ cup pepperoncini peppers

Instructions

Do Ahead – Make the Vinaigrette (Italian Dressing) and Prep the Lettuce

  • Put all of the ingredients in a jar and shake vigorously. Chill for at least one hour.
    1 cup Italian dressing
  • Cut the iceberg (half of the head) into two quarters. Rinse under cool water. Drain, cut-side down on paper towels. Rinse the Romaine leaves under cool water and pat dry. Chill in the fridge for 1 hour.
    ½ head iceberg lettuce, 1 romaine heart

Assemble the Salad

  • Chop the chilled lettuce and then place it on a large platter. Arrange all of the salad components over the lettuce. Shake the jar of dressing and then drizzle about ¼ to ½ cup of it over the salad. Add a pinch of salt, pepper, and dried oregano over the salad. Save a few of the pepperoncini peppers to garnish the salad.
    ½ cup Genoa salami, ½ cup Mortadella, ½ cup smoked ham, ½ cup Mozzarella balls, ¼ cup red onion, ½ cup cucumber, ½ cup black olives, ½ cup green olives, ½ cup Kalamata olives, ½ cup garbanzo beans, ½ cup radishes, ¾ cup cherry tomatoes, salt and pepper, ½ teaspoon dried oregano
  • Use a pair of salad utensils (or tongs) to gently toss the salad until fully combined. Top with a few pepperoncini peppers.
    ½ cup pepperoncini peppers
  • Serve immediately, preferably with chilled salad plates.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
  • Make Ahead: Chop meats, cheese, and veggies in advance, but wait to dress the salad until just before serving to keep it crisp.
  • Ingredient Swaps: Use your favorite mix of olives, cheeses, or Italian meats to customize the flavors.
  • Storage: Leftovers will keep in the fridge for up to 2 days, though the lettuce may soften once dressed.

Nutrition

Calories: 212kcal | Carbohydrates: 11g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 678mg | Potassium: 286mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1613IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 1mg

Creamy Mac and Cheese with Chicken and Broccoli

by Leave a Comment

There’s nothing more comforting than a bowl of creamy mac and cheese, and this version takes it to the next level with tender chicken and fresh broccoli. It’s rich, cheesy, and satisfying, yet balanced with a pop of color and freshness from the veggies. Perfect for busy weeknights or when you’re craving a cozy family dinner, this dish is sure to become a new favorite.

A white bowl filled with a serving of creamy mac and cheese with chicken and broccoli sitting next to a large skillet filled with the same.
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🧀 The Ingredients

Just a handful of simple ingredients—juicy chicken, crisp broccoli, pasta, and plenty of melty cheese—come together for the ultimate cozy meal. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for creamy mac and cheese with chicken and broccoli on a wooden grey background including shredded cheese, chicken broth, pasta, milk, half and half, broccoli, chicken, butter, and seasonings.

👉 Substitutions and Variations

Substitutions:

  • Butter: Use olive oil or margarine if preferred.
  • Flour: Swap with cornstarch or gluten-free flour for a gluten-free option.
  • Whole milk & half and half: Use all whole milk, heavy cream, or a dairy-free alternative like oat or almond milk.
  • Chicken broth: Vegetable broth works well, or just use water with a bouillon cube.
  • Dijon mustard: Yellow mustard or a pinch of dry mustard powder can stand in.
  • Garlic powder & onion powder: Fresh garlic and onion can be sautéed in the butter for added depth.
  • Elbow pasta: Any short pasta like shells, rotini, or penne works great.
  • Fresh broccoli: Substitute with frozen broccoli, cauliflower, peas, or spinach.
  • Rotisserie chicken: Use leftover grilled, baked, or even canned chicken.
  • Cheddar cheese: Swap with Gruyère, Colby Jack, or Monterey Jack.
  • Yellow American cheese: Use Velveeta, provolone, or more cheddar for a different flavor.

Variations:

  • Spicy Kick: Add red pepper flakes, hot sauce, or jalapeños.
  • Extra Veggies: Stir in mushrooms, bell peppers, or zucchini.
  • Crunchy Topping: Top with breadcrumbs or crushed crackers before baking.
  • Lighter Version: Use whole wheat pasta and reduced-fat cheese.
  • Indulgent Bake: Transfer to a casserole dish, sprinkle with extra cheese, and bake until bubbly and golden.

😋 Tips & Tricks for the Best Creamy Mac and Cheese with Chicken and Broccoli

  • Shred your own cheese: Pre-shredded cheese often has anti-caking agents that prevent smooth melting—freshly grated melts creamier.
  • Cook pasta al dente: Slightly undercook the pasta so it holds its shape once mixed with the sauce.
  • Steam broccoli lightly: Keep broccoli bright green and slightly crisp—it will finish cooking in the hot sauce.
  • Add broth gradually: Pour in broth slowly while whisking to prevent a thin or watery sauce.
  • Season in layers: Taste the sauce before adding pasta and adjust salt, pepper, or mustard for balance.
  • Serve right away: Creamy mac and cheese is best fresh; if reheating, add a splash of milk to loosen the sauce.

Expert Tip

For the creamiest sauce, whisk the milk and half-and-half slowly into the roux, then stir in cheese off the heat—this keeps it from separating and ensures a smooth, velvety finish.

👩🏼‍🍳 How to Make Creamy Mac and Cheese with Chicken and Broccoli

A person lifting a clear lid from a metal pot on a stove that contains a steamer basket with freshly steamed broccoli florets resting on the basket.
  1. Step 1: Steam the broccoli florets until tender.
A person using a wooden spatula to stir a roux in a large skillet on a gas stove.
  1. Step 2: Melt the butter and then stir in the flour and cook, stirring often, to create a roux.
A person pouring milk with one hand into a skillet filled with a bechamel sauce with his other hand whisking the mixture.
  1. Step 3: Slowly whisk in the broth, half and half, and milk.
A person holding a small bowl filled with a teaspoon of onion powder and a teaspoon of garlic powder over a skillet filled with bechamel sauce with ground black pepper in the middle.
  1. Step 4: Stir in the seasonings.
A person transferring uncooked small elbow pasta from a large glass bowl into a skillet filled with a creamy bechamel sauce.
  1. Step 5: Stir in the pasta and simmer until tender and the sauce has slightly thickened.
A person dumping shredded cheddar cheese and yellow American cheese from a glass bowl into a large skillet filled with creamy mac and cheese with chicken and broccoli.
  1. Step 6: Stir in the chicken and broccoli, turn off the heat, and gradually mix in the cheese until melted.

Expert Tip

To keep the broccoli bright green and tender-crisp, steam or blanch it just until vibrant, then fold it into the pasta at the very end.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Creamy Mac and Cheese with Chicken and Broccoli ahead of time?

Yes, you can prepare it a day in advance, store it in the fridge, and reheat gently on the stove or in the oven with a splash of milk to loosen the sauce.

Can I freeze Creamy Mac and Cheese with Chicken and Broccoli?

You can freeze it, but the sauce may lose some creaminess when thawed. For best results, freeze in portions and reheat slowly with added milk or broth.

What type of pasta works best for Creamy Mac and Cheese with Chicken and Broccoli?

Elbow pasta is classic, but shells, rotini, or penne also hold the creamy sauce well.

How do I store leftovers of Creamy Mac and Cheese with Chicken and Broccoli?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave with a splash of milk to restore creaminess.

😋 More Creamy Pasta Recipes

Ready to make the best mac and cheese in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a white bowl filled with a serving of creamy mac and cheese with chicken and broccoli with a gold fork sitting next to the bowl.
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Creamy Mac and Cheese with Chicken and Broccoli

Tender chicken, crisp broccoli, and elbow pasta are coated in a rich, cheesy sauce for the ultimate comfort food that’s quick, hearty, and family-friendly.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: American
Servings: 6
Calories: 632kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet 12 inches is ideal

Ingredients

  • 2½ cups broccoli florets
  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 2 cups chicken broth
  • 2 cups half and half
  • 2 cups whole milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 12 oz elbow pasta small
  • 2½ cups chicken cooked and roughly chopped, rotisserie is perfect
  • 2 cups cheddar cheese shredded
  • 2 cups yellow American cheese shredded

Instructions

  • Steam the broccoli until tender and bright green. Set aside.
    2½ cups broccoli florets
  • In a large skillet, melt the butter over medium heat. Stir in the flour and cook, stirring often, for 1 minute.
    2 tablespoon unsalted butter, 2 tablespoon all-purpose flour
  • Slowly whisk in the broth, half and half, and milk. Whisk until all lumps are gone.
    2 cups chicken broth, 2 cups half and half, 2 cups whole milk
  • Stir in the Dijon mustard, onion powder, garlic powder, salt, and pepper.
    1 tablespoon Dijon mustard, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoon Kosher salt, 1 teaspoon black pepper
  • Add the pasta and bring to a simmer. Stirring often, cook until the pasta is tender, usually about 10 minutes.
    12 oz elbow pasta
  • Stir in the chicken and steamed broccoli. Turn off the heat and gradually stir in the cheese until melted. Serve at once. If it's too thick, add more milk or broth until the desired consistency.
    2½ cups chicken, 2 cups cheddar cheese, 2 cups yellow American cheese

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
You need a total of six cups of liquid. You can use only milk, half and half, heavy cream, broth, or water, or a combination of any of these. You won’t want to skip the dairy, however. 
More helpful tips:
  • Cheese: For the smoothest sauce, shred your own cheddar instead of using pre-shredded cheese.
  • Broccoli: Don’t forget to lightly steam or blanch broccoli before adding so it stays bright and crisp-tender.
  • Reheating: Add a splash of milk when reheating to bring back the creamy texture.

Nutrition

Calories: 632kcal | Carbohydrates: 56g | Protein: 28g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 768mg | Potassium: 582mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1184IU | Vitamin C: 35mg | Calcium: 495mg | Iron: 2mg

Korean Ground Beef Stir-Fry

by 8 Comments

This Korean Ground Beef Stir-Fry is a quick 30-minute meal packed with savory-sweet flavors, tender beef, and veggies for a healthy, family-friendly dinner. Tastes like Korean Steak Bulgogi, but so much easier to prepare! Serve over perfectly steamed rice for an amazing weeknight meal!

An overhead view of a wok filled with fully cooked Korean ground beef stir-fry with a wooden spatula inserted into the side of the food.
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🥩 The Ingredients

The lean ground beef soaks up all the bold Korean seasonings, while mushrooms, bell peppers, and carrots add a pop of color, crunch, and natural sweetness. Together, they create a quick stir-fry that’s bursting with savory-sweet flavor in every bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Korean ground beef stir-fry on a wooden grey background including ground beef, mushrooms, carrots, bell peppers, onions, scallions, rice, garlic, gingers, and seasonings.

👉 Substitutions and Variations

Substitutions:

  • Protein: Swap lean ground beef with ground turkey, chicken, or pork.
  • Mushrooms: Use zucchini, eggplant, or extra bell peppers if you don’t have mushrooms.
  • Bell Peppers: Try broccoli florets, snap peas, or green beans for a different crunch.
  • Carrots: Sub in shredded cabbage or julienned zucchini.
  • Soy Sauce: Use tamari or coconut aminos for a gluten-free option.
  • Sweetener: Replace brown sugar with honey or maple syrup.

Variations:

  • Spicy Kick: Add extra gochujang (Korean chili paste) or red pepper flakes for extra heat.
  • Low-Carb: Serve over cauliflower rice or zucchini noodles instead of regular rice.
  • Extra Flavor: Top with sesame seeds, green onions, or a drizzle of toasted sesame oil.
  • Meal Prep Friendly: Double the recipe and store portions for quick weekday lunches.

🥢 Tips & Tricks for the Best Korean Ground Beef Stir-Fry

  • Brown the beef well: Let the ground beef sear without stirring too much at first — this builds deeper flavor.
  • Cut veggies evenly: Slice mushrooms, bell peppers, and carrots into similar sizes so they cook quickly and evenly.
  • Don’t overcook the veggies: Keep them slightly crisp for the best texture and color.
  • Balance the sauce: Taste as you go — add a little extra soy sauce for saltiness, honey for sweetness, or gochujang for heat.
  • Finish with freshness: A sprinkle of green onions or sesame seeds at the end brightens up the whole dish.
  • Serve it your way: Pair with steamed rice, noodles, or keep it light with cauliflower rice.

👨‍🍳 How To Make Korean Ground Beef Stir-Fry

A person using a wooden spatula to stir simmering ground beef that is being cooked in a wok.
  1. Step 1: Cook the ground beef in your wok over high heat.
A person transferring cooked ground beef into a large colander resting on top of a ceramic bowl that is catching the rendered grease from the meat.
  1. Step 2: Once no longer pink, drain the grease from the meat (safely), and set it aside.
A person using a wooden spatula to sauté sliced mushrooms, chopped bell peppers, and shredded carrots in a large black wok.
  1. Step 3: Heat the oil over high heat and then stir-fry the mushrooms, peppers, carrots, garlic, and ginger.
A person using a wooden spatula to transfer cooked ground beef from a white bowl into a wok filled with simmering sautéed mushrooms, bell peppers, and shredded carrots.
  1. Step 4: Add the beef back into the wok and stir to combine.
A person pouring a Korean stir-fry sauce from a small glass bowl into a large wok that is filled with simmering cooked ground beef, sautéed mushrooms, and soft chopped bell peppers and shredded carrots.
  1. Step 5: Mix together the sauce ingredients, pour them into the wok, and stir-fry for another couple of minutes.
A close-up view of Korean ground beef stir-fry being served over a bed of steamed brown rice in a colorful bowl.
  1. Step 6: Serve at once over rice (if desired), and garnished with sesame seeds and chopped scallions.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Korean Ground Beef Stir Fry ahead of time?

Yes, you can cook the beef and sauce in advance, then store them in the fridge for up to 3 days. Just reheat and add fresh veggies before serving for the best flavor and texture.

What can I serve with Korean Ground Beef Stir Fry?

It pairs perfectly with steamed rice, noodles, or even cauliflower rice for a lighter option. You can also add a side of kimchi for extra Korean-inspired flavor.

Is Korean Ground Beef Stir Fry gluten-free?

It can be! Just swap soy sauce for tamari or coconut aminos, and make sure any other sauces you use are certified gluten-free.

Can I make Korean Ground Beef Stir Fry spicy?

Absolutely. Stir in extra gochujang (Korean chili paste), sriracha, or red pepper flakes to add as much heat as you like.

An overhead view of Korean ground beef stir-fry in a white bowl over a bed of steamed brown rice with a pair of brown chop sticks resting on the side of the bowl.

😋 More Amazing Recipes with Ground Beef

Ready to make the tastiest (and easiest) stir-fry in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a white bowl filled with a serving of Korean ground beef stir-fry sitting on a bed of cooked brown rice and garnish with sesame seeds and chopped scallions.
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5 from 4 votes

Korean Ground Beef Stir-Fry

A quick and flavorful weeknight dinner made with lean ground beef, colorful veggies, and bold Korean seasonings. Ready in just 30 minutes, this stir-fry is savory, slightly sweet, and perfect served over rice or noodles for a meal the whole family will love.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Cuisine: Korean / American
Servings: 4
Calories: 435kcal
Author: Kris Longwell

Equipment

  • Wok or a large skillet

Ingredients

For the Sauce

  • ¼ cup soy sauce or low-sodium soy sauce
  • ¼ cup dark brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon gochujang

For the Stir-Fry

  • 1 lb ground beef 85% to 93% lean
  • 1 tablespoon vegetable oil or canola
  • 1 medium onion chopped
  • 1 red bell pepper seeded and chopped
  • 2 medium carrots peeled and shredded
  • 8 oz mushrooms sliced
  • 2 teaspoon garlic minced
  • 2 teaspoon ginger fresh, minced

For Serving

  • ½ cup scallions chopped
  • steamed rice or cooked noodles
  • 1 tablespoon toasted sesame seeds

Instructions

  • In a small bowl, combine the sauce ingredients. Set aside.
    ¼ cup soy sauce, ¼ cup dark brown sugar, 1 tablespoon sesame oil, 1 tablespoon gochujang
  • Heat your wok (or skillet) over medium-high heat. Add the ground beef, and use a wooden spatula or spoon to break it up. Cook until no longer pink. Remove rendered grease and discard safely. Transfer the cooked beef to a plate and set aside.
    1 lb ground beef
  • Heat the oil over high heat. Once shimmering, add the onion, bell pepper, carrots, and mushrooms. Stir-fry until they are softened, 2 to 4 minutes. Stir in the garlic and ginger and stir-fry for another 30 seconds to 1 minute.
    1 tablespoon vegetable oil, 1 medium onion, 1 red bell pepper, 2 medium carrots, 8 oz mushrooms, 2 teaspoon garlic, 2 teaspoon ginger
  • Add the cooked beef back into the wok and stir to combine with the veggies. Pour in the sauce and stir-fry for another couple of minutes.
  • Turn off the heat and stir in most of the scallions, leaving some for garnish.
    ½ cup scallions
  • Serve at once over steamed rice (or cooked noodles), garnished with more chopped scallions and toasted sesame seeds.
    steamed rice, 1 tablespoon toasted sesame seeds

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Gochujang can be found in the Asian section of many well-stocked supermarkets, in Asian markets, or online. It has a lot of flavor but is not too spicy. For extra heat, add a pinch or two of red pepper flakes. 
Be sure to have everything prepped before you start to stir-fry. The dish comes together very quickly once you begin preparing it. 
Leftovers are delicious and will keep in an air-tight container in the fridge for 3 to 5 days. Reheat on the stove in a skillet over medium heat or in the microwave. Add a splash of broth if the leftovers are mixed with rice. 

Nutrition

Calories: 435kcal | Carbohydrates: 26g | Protein: 24g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 919mg | Potassium: 795mg | Fiber: 3g | Sugar: 19g | Vitamin A: 6160IU | Vitamin C: 47mg | Calcium: 68mg | Iron: 3mg

Balsamic-Glazed Baby Back Ribs

by Leave a Comment

These Balsamic-Glazed Baby Back Ribs are tender, juicy, and coated in a sweet-tangy glaze that caramelizes beautifully in the oven and on the grill. With just a handful of simple ingredients, you’ll have a dish that feels both comforting and special—perfect for weeknight dinners or entertaining. Serve with Roasted Foil Potatoes and Dill Cucumber Salad for the perfect meal!

A small baking pan lined with brown paper and topped with balsamic glazed baby back ribs with a small bowl filled with the glaze nearby.
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🧄 The Ingredients

With just a handful of simple ingredients, these baby back ribs transform into an irresistibly tender, flavorful rack that’s impossible to resist. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for balsamic-glazed baby back ribs on a wooden grey background including an uncooked rack of rbis, cloves of garlic, balsamic vinegar, brown sugar, fresh rosemary, salt, and pepper.

👉 Substitutions and Variations

  • Protein Swap: Use pork spare ribs or even boneless pork chops if baby back ribs aren’t available.
  • Herb Variation: Substitute thyme or oregano for rosemary, or use a mix of dried Italian herbs for a different flavor profile.
  • Sweetener Twist: Replace dark brown sugar with honey, maple syrup, or molasses for a slightly different sweetness and glaze texture.
  • Garlic Option: Swap fresh garlic for roasted garlic or garlic powder if you want a milder or more convenient option.

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

For bolder, spicier ribs, add a pinch of crushed red pepper flakes or smoked paprika to the glaze, or brush on a layer of your favorite hot sauce before finishing under the broiler.

👩🏼‍🍳 How to Prepare the Ribs for Grilling

A person using his fingers to press a balsamic and herbs marinade into an uncooked rack of baby back ribs that is resting in a large black roasting pan.
  1. Step 1: Mix together the marinade ingredients and rub them into the ribs in a roasting pan. Chill for at least 4 hours, or up to overnight.
A person pouring water from a measuring cup into a large black roasting pan that is holding a seasoned rack of baby back ribs.
  1. Step 2: Pour half a cup of water into the pan. Then cover with foil.
A person pulling back a large sheet of aluminum foil from large black roasting pan that has a roasted rack of baby back ribs in it.
  1. Step 3: Bake at 400°F for 2 hours. Remove the foil.
A person using a silicone spatula to scrape up baby back ribs pieces that are stuck to the bottom of a roasting pan that has liquid in it.
  1. Step 4: Carefully remove the ribs, pour in a cup of hot water, and scrape up the baked-on bits.
A person pouring a brown liquid from a fat separator into a black cast-iron skillet on the grate of a gas grill.
  1. Step 5: Separate the fat (see NOTES), and add to a skillet along with the balsamic vinegar and brown sugar.
A person using a large wooden spatula to stir a balsamic glaze in a black cast-iron skillet on a hot pad.
  1. Step 6: Bring to a boil and then simmer until slightly thickened, about 13 to 15 minutes (it will continue to thicken as it cools).

Expert Tip

Keep a close eye on the balsamic vinegar and brown sugar as they simmer—stir often over medium heat and remove from the skillet once the mixture thickens enough to coat the back of a spoon, to prevent burning.

If your glaze becomes too thick or starts to harden, simply whisk in a splash of water or extra balsamic vinegar over low heat until it loosens back to a smooth, pourable consistency.

🔥 How to Finish the Balsamic-Glazed Baby Back Ribs

A person using a grill brush to apply a balsamic glaze over the surface over a rack of oven-roasted baby back ribs.
  1. Step 1: Allow the glaze to cool for a few minutes, and then apply it to the topside of the ribs.
A person using a grill brush to apply a balsamic glaze onto the underside of a rack of baby back ribs being cooked on the grate of a gas grill.
  1. Step 2: Place the ribs over direct heat on your grill and apply more glaze. Grill for about 3 minutes.
A person using a grill brush to apply a balsamic glaze onto the top side of a rack of baby back ribs being cooked on the grate of a gas grill.
  1. Step 3: Gently flip the ribs over, apply more glaze, and cook for another 3 minutes. Remove the ribs from the grill.
A person using a grill brush to apply more balsamic glaze to an individual baby back rib that sitting on brown paper next to other balsamic glazed ribs.
  1. Step 4: Add more glaze to the ribs just before serving.

🍽️ How To Serve

🙋🏽‍♂️ Frequently Asked Questions

What if I don’t have a grill to finish Balsamic Glazed Baby Back Ribs?

No problem! After baking, you can place the ribs under the broiler for a few minutes to caramelize the glaze and get that same sticky, slightly charred finish.

Can I prepare Balsamic Glazed Baby Back Ribs ahead of time?

Absolutely. You can cook the ribs in advance, refrigerate them, and then reheat with the glaze just before serving.

Can I use St. Louis-style ribs or spare ribs instead of baby back ribs in Balsamic Glazed Baby Back Ribs?

Yes, you can substitute either St. Louis-style ribs or spare ribs. Just keep in mind they’re a bit larger and meatier, so you may need to increase the cooking time slightly to ensure they become tender.

A person holding a balsamic glazed baby back rib over a trey of the entire rack of ribs with a small bowl of the glaze nearby.

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A small baking pan lined with brown paper and topped with balsamic glazed baby back ribs with a small bowl filled with the glaze nearby.
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Balsamic Glazed Baby Back Ribs

Tender baby back ribs coated in a sweet and tangy balsamic glaze, simmered until sticky and caramelized. A simple yet impressive dish perfect for weeknight dinners or backyard gatherings.
Prep Time15 minutes
Cook Time2 hours 34 minutes
Marinating time8 hours
Course: Lunch / Dinner / Cookout
Cuisine: American / Italian
Servings: 6
Calories: 2413kcal
Author: Kris Longwell

Equipment

  • 2 Large roasting pans
  • 10-inch heavy-duty skillet cast-iron works well
  • Gas, charcoal, or electric grill see NOTES if you don't have a grill
  • Brush

Ingredients

For the Ribs

  • 8 cloves garlic
  • 2 tablespoon rosemary fresh, finely chopped
  • 2 tablespoon dark brown sugar
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon black pepper
  • 2 3½ lb baby back pork ribs
  • ¼ cup olive oil
  • Kosher salt
  • 1 cup water divided

For the Glaze

  • 2 cups hot water divided
  • 1 cup balsamic vinegar
  • ½ cup dark brown sugar

Instructions

Marinate and Roast the Ribs

  • Mince and then mash the garlic with the back of a spoon into a paste (or use a garlic press). Add to a small bowl, and stir in the rosemary, brown sugar, balsamic vinegar (2 tbsp), and pepper. Stir until completely combined.
    8 cloves garlic, 2 tablespoon rosemary, 2 tablespoon dark brown sugar, 2 tablespoon balsamic vinegar, 1 teaspoon black pepper
  • Place each rack of ribs in a roasting pan. Brush the oil all over the ribs, and then liberally sprinkle salt all over the ribs. Use your fingers to rub the marinade into both racks of ribs, all over. Chill the ribs (uncovered) for 8 to 24 hours.
    2 3½ lb baby back pork ribs, ¼ cup olive oil, Kosher salt
  • Preheat oven to 400°F with racks in the upper and lower thirds.
  • Add ½ cup of water to each pan. Cover with foil and roast for 2 hours, switching the position of the pans halfway through. Remove pans from the oven and then carefully remove the foil. Use two spatulas to very carefully remove the ribs from the pan to platters or a cutting board. The ribs may be slightly stuck to the pan; just use your spatula to gently free them.
    1 cup water

Make Glaze and Finish the Ribs

  • Heat 2 cups of water in the microwave or on the stove. Add 1 cup of the hot water to each of the roasting pans. Use a wooden or plastic spatula to scrape up as many of the bits on the pan as possible. Pour the liquid into a fat separator (or skim off excess grease from the surface). Pour into a 10-inch skillet along with the balsamic (1 cup) and dark brown sugar (½ cup).
    2 cups hot water, 1 cup balsamic vinegar, ½ cup dark brown sugar
  • Bring to a boil and then lower the heat to medium-low and simmer, stirring constantly until the mixture starts to thicken, about 13 to 15 minutes. Let cool for about 10 minutes, and then transfer to a heat-proof bowl.
  • Prepare your grill for direct-heat cooking over medium-hot heat.
  • Brush some of the glaze over the top side of the ribs. Gently place the ribs, meat-side down, over the heat on the grill. Cook for 3 minutes. Carefully flip the ribs and cook for another 3 minutes, basting with glaze as they cook.
  • Carefully transfer the ribs to a cutting board and apply another layer of glaze.
  • Serve at once with more glaze on the side.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If you don’t have a grill, you can finish the ribs off under the broiler for a couple of minutes (watch closely, don’t let them burn!), or increase oven temperature to 450°F, and roast until lightly browned on top. 
Ribs can be roasted, and the glaze can be made 1 day ahead of serving. Chill separately (covered once cool). Bring to room temperature before glazing and grilling. 
Keep leftovers in an air-tight container in the fridge for 3 to 4 days. Reheat covered in foil in a 325°F oven for 15 to 20 minutes, or until heated through. 

Nutrition

Calories: 2413kcal | Carbohydrates: 32g | Protein: 1g | Fat: 20g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.2mg | Sodium: 21mg | Potassium: 111mg | Fiber: 0.5g | Sugar: 29g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Chicago-Style Hot Dog

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A true taste of the Windy City, Chicago-style hot dogs are as iconic as deep-dish pizza. Built on a poppyseed bun and piled high with vibrant toppings like tangy mustard, sweet relish, crisp onions, juicy tomatoes, a pickle spear, spicy sport peppers, and a dash of celery salt, this hot dog is all about bold flavor and tradition.

Two Chicago-style hot dogs in paper hot dog holders topped with a spear pickle, relish, peppers, and tomato wedges nestled around the hot dog inside a poppyseed bun.

🍅 The Ingredients

The magic of a true Chicago-style hot dog comes from its classic lineup of ingredients: an all-beef frank, a soft poppyseed bun, yellow mustard, bright green relish, chopped onions, juicy tomato wedges, a crunchy pickle spear, spicy sport peppers, and a sprinkle of celery salt.

To capture that authentic Windy City flavor, you can even order many of the key ingredients straight from where it all began—Vienna Beef.

An arrangement of ingredients for Chicago-style hot dogs on a wooden grey background including beef frankfurters, poppyseed buns, tomatoes, onions, green relish, mustard, sport peppers, dill pickle spears, and celery salt.

A Chicago Legend

The Chicago-style hot dog first appeared during the Great Depression, when vendors like Fluky’s sold hearty “Depression sandwiches” for just a nickel. These all-beef hot dogs were served in poppyseed buns and loaded with fresh toppings, creating an affordable, filling meal.

Over time, the recipe evolved into the classic we know today: mustard, relish, onions, tomato, pickle spear, sport peppers, and celery salt. Vienna Beef, founded in 1893, supplied the all-beef franks that became the standard.

👩🏼‍🍳 How To Make Chicago-Style Hot Dogs

Four lightly browned frankfurters being cooked on a large outdoor black griddle.
  1. Step 1: Griddle, grill, boil, or steam the natural-casing beef hot dogs until cooked through, about 5 minutes.
A person lifting a lid from a pot that is lined with a steam basket and is holding four poppyseed hamburger buns.
  1. Step 2: Steam the poppyseed buns until soft, about 1 to 2 minutes.
A person using a spoon to add a layer of bright green relish over a hot dog in a poppyseed bun topped with a zig-zag of yellow mustard.
  1. Step 3: Place the cooked dog in the steamed bun and add a zig-zag of yellow mustard, then top with green relish.
A person nestling a tomato wedge beside a hot dog that is in a poppyseed bun and is topped with yellow mustard, green relish, and chopped onions.
  1. Step 4: Next, sprinkle on chopped onions and nestle two tomato wedges next to the dog inside the bun.
A person placing one of two sport peppers on top of a hot dog that is nestled with tomato wedges, a dill pickle spear, mustard, green relish, and chopped onions.
  1. Step 5: On the opposite side of the tomatoes, nestle a dill pickle spear next to the dog, and then top with two sport peppers.
A person using his fingers to sprinkle celery salt over the top of a fully loaded Chicago-style hot dog in a small paper hot dog holder.
  1. Step 6: Finally, sprinkle celery salt over the top of the hot dog concoction.

Expert Tip

If you live outside the Chicago metro area, finding some of the key ingredients can be difficult. You can order a Natural Casing Chicago-Style Hot Dog Kit directly from Vienna Beef (click the link).

🙋🏽‍♂️ Frequently Asked Questions

What makes a Chicago-style hot dog different from other hot dogs?

A Chicago-style hot dog stands out because of its signature toppings: yellow mustard, bright green relish, chopped onions, tomato wedges, a pickle spear, sport peppers, and a dash of celery salt—all served on a poppyseed bun with an all-beef frank.

Can I grill the meat for a Chicago-style hot dog?

Traditionally, the frank is steamed or simmered, but grilling or griddling is also popular and adds additional flavor. All methods work as long as you use a high-quality all-beef hot dog.

Why doesn’t a Chicago-style hot dog include ketchup?

In Chicago tradition, ketchup is considered a big no-no because it overwhelms the balance of flavors from the fresh toppings. If you like ketchup, you can add it at home—but purists will tell you it’s not authentic!

Where can I find the ingredients for a Chicago-style hot dog?

Most toppings can be found at your local grocery store, but for the most authentic taste, you can order key ingredients—like the all-beef franks and poppy seed buns—from Vienna Beef, the company that helped popularize the style.

A person holding a Chicago-style hot dog in his hand with a pickle spear, relish, onions, sport peppers, and tomato wedges nestled around the dog inside the poppyseed bun.

🌭 More Awesome Ways to May Hot Dogs!

Ready to make the best hot dog this side of, well, Chicago? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag @HowToFeedaLoon!

Two Chicago-style hot dogs in paper hot dog holders topped with a spear pickle, relish, peppers, and tomato wedges nestled around the hot dog inside a poppyseed bun.
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Chicago-Style Hot Dog

Bring the taste of Chicago home with this classic all-beef hot dog topped with mustard, relish, onions, tomato, pickle, sport peppers, and celery salt on a poppy seed bun. A true Windy City favorite!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Lunch / Hot Dogs
Cuisine: American – Chicago
Servings: 4
Calories: 294kcal
Author: Kris Longwell

Equipment

Ingredients

  • 8 beef frankfurters natural casing
  • 8 poppyseed hot dog buns
  • yellow mustard
  • 1 cup chopped onions
  • 16 tomato wedges
  • 8 Kosher dill pickle spears
  • 16 sport peppers
  • celery salt

Instructions

  • Cook the hot dogs in boiling water, on a griddle, grill, or in a steamer. About 5 minutes.
    8 beef frankfurters
  • Steam the buns for 1 minute.
    8 poppyseed hot dog buns
  • Place the dogs in the buns, and then add the toppings in this order: Mustard, onions, tomato wedges (on one side), pickle spear (on the other side), peppers, and topped with a dash of celery salt. Serve at once!
    yellow mustard, 1 cup chopped onions, 16 tomato wedges, 8 Kosher dill pickle spears, 16 sport peppers, celery salt

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
For a Natural Casing Chicago-Style Hot Dog Kit, order from Vienna Beef. 
The hot dogs will stay fresh (in the wrappers) in the fridge for a couple of weeks. They can be frozen for 2 to 3 months. Thaw completely before cooking them. 
Remember: Chicagoans will tell you NO ketchup on a Chicago-style hot dog. (But we won’t tell anyone if you add ketchup!). 

Nutrition

Calories: 294kcal | Carbohydrates: 2g | Protein: 10g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 50mg | Sodium: 923mg | Potassium: 117mg | Sugar: 1g | Calcium: 9mg | Iron: 1mg

West Virginia Slaw Dog

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The West Virginia Slaw Dog is a true Appalachian classic — a hot dog piled high with savory hot dog sauce, creamy coleslaw, onions, and mustard. It’s a regional favorite that’s messy, flavorful, and surprisingly easy to recreate at home. Whether you’re craving a taste of nostalgia or just want to try something new, this Southern staple is comfort food at its best.

An overhead view of two fully loaded West Virginia Slaw Dogs resting side by side on a couple of pieces of crumpled brown paper.
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🌭 The Ingredients

The ingredients for a West Virginia Slaw Dog are straightforward, yet they come together to create a uniquely delicious hot dog sensation. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for West Virginia Slaw Dogs on a wooden grey background including all beef natural casing hot dogs, hot dog sauce, hot dog buns, chopped onion, coleslaw, and a bottle of yellow mustard.

👉 Substitutions and Variations

  • Hot Dogs – Natural casing frankfurters will give you that classic “snap.” Choose your favorite. Pork and beef hot dogs are a decent substitute. Some of our favorite Natural Casing frankfurters are Sabrett, Dietz and Watson (available in most supermarkets near the deli area), and Feltman’s Coney Island.
  • Hot Dog Sauce – West Virginians have a very specific “sauce” that is similar to Cincinnati Chili, but not the same. It’s easy to prepare and can be made a couple of days in advance. In a pinch, canned chili (beanless) can be substituted, but homemade is definitely best.
  • Coleslaw – Mayonnaise-based slaw is traditional, but mustard-based slaw is acceptable, too.
  • Buns – Go with the best-looking buns at your market. Steaming them is essential for authentic taste and texture.
  • Add-ons – Chopped onions and yellow mustard are optional, but we feel they add wonderful taste.

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

Not sure how to steam your hot dog buns? Here are four foolproof methods:

  • Stovetop Steam: Place a steaming basket over simmering water, add the buns, cover, and steam for 1–2 minutes.
  • Microwave Steam: Wrap buns in a slightly damp paper towel and microwave for 15–20 seconds.
  • Oven Steam: Wrap buns in foil with a splash of water inside, then warm in a 350°F oven for about 10 minutes.
  • Quick Pan Steam: Place buns in a skillet with a lid, add a teaspoon of water, cover, and steam over low heat for 30–60 seconds.

👩🏼‍🍳 How To Make West Virginia Slaw Dogs

A person using his fingers to crumble ground beef into a white pot filled with a brown simmering sauce.
  1. Step 1: Sauté the onions in lard, stir in the spices, and cook for 1 minute. Add the broth and then crumble in the ground beef.
A person pouring a tomato and brown sugar mixture into a pot of simmering meat sauce in a white pot on a gas stove.
  1. Step 2: Simmer for 1 hour, and then add the ketchup, brown sugar, and Worcestershire sauce mixture. Simmer for another 30 minutes. Set aside.
A person using two large wooden spoon to toss together Diner-style coleslaw on a wooden cutting board.
  1. Step 3: Mix together the coleslaw and chill until ready to use.
Four all-beef natural casing hot dogs being cooked on a large outdoor griddle.
  1. Step 4: Griddle, grill, steam, or boil the hot dogs until fully cooked.
A person removing a lid from a pot that has been fitted with a steam basket with four hot dog bun resting in the basket.
  1. Step 5: Steam the buns for about 1 minute. (See Expert Tip above for more info).
A person using a spoon to add a layer of coleslaw over a layer of hot dog sauce that is resting on a hot dog in a hot dog bun on crumpled brown wax paper.
  1. Step 6: Add two streaks of mustard to the steamed buns. Add a liberal pinch of onions. Top with the hot dog, hot dog sauce, and finally the coleslaw.

🙋🏽‍♂️ Frequently Asked Questions

What toppings are traditional on a West Virginia Slaw Dog?

They’re typically topped with chili, creamy coleslaw, diced onions, and yellow mustard.

Can West Virginia Slaw Dogs be made ahead of time?

You can prepare the hot dog sauce (chili) and coleslaw in advance, but the hot dogs and buns are best cooked and assembled just before serving.

What kind of chili is used for a West Virginia Slaw Dog?

A simple, beef‑based hot dog chili without beans is traditional, seasoned to complement the slaw and mustard. See the recipe card for the recipe.

Are West Virginia Slaw Dogs served with a specific type of bun?

Yes, soft white hot dog buns are most common, as they hold the toppings well and let the flavors shine.

A person holding a West Virginia Slaw Dog in the palm of his hand over another slaw dog that is resting on a crumpled piece of brown paper.

🍔 Other Hot Dog and Hamburger Recipes

Ready to make the best hot dog this side of, well, West Virginia? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A person holding a West Virginia Slaw Dog in the palm of his hand over another slaw dog that is resting on a crumpled piece of brown paper.
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West Virginia Slaw Dog

West Virginia Slaw Dogs are a Southern classic — juicy hot dogs topped with hearty chili, creamy coleslaw, onions, and mustard for a simple yet unforgettable flavor combo.
Prep Time20 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 5 minutes
Course: Lunch / Hot Dogs
Cuisine: American
Servings: 4
Calories: 567kcal
Author: Kris Longwell

Equipment

  • Griddle, grill, steamer, or pot of boiling water for cooking the dogs
  • steam basket See Expert Tip in blog post for more info on steaming the buns

Ingredients

For the Hot Dog Sauce

  • 1 tablespoon lard or vegetable oil
  • 1 cup onion chopped
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin ground
  • 1 tablespoon garlic powder
  • 2 cups beef broth
  • 2 lbs ground beef 85% to 90% lean
  • 1 cup ketchup
  • ¼ cup dark brown sugar
  • ¼ cup Worcestershire sauce
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper

For the Slaw Dogs

  • 3 cups coleslaw
  • 8 beef hot dogs natural-casing
  • 8 hot dog buns steamed
  • yellow mustard
  • 1 cup chopped onion

Instructions

Make the Hot Dog Sauce (up to 2 days in advance)

  • In a large pot, melt the lard over medium heat until it is completely melted. Add the onions and sauté until softened, about 4 minutes
    1 tablespoon lard, 1 cup onion
  • Stir in the chili powder, paprika, cumin, and garlic powder. Stir and cook for about 1 minute, until aromatic.
    1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 tablespoon garlic powder
  • Pour in the beef broth and then use your clean hands to crumble the beef into the liquid. Use a wooden spatula to help break up the meat.
    2 cups beef broth, 2 lbs ground beef
  • Bring to a boil, then lower the heat to medium-low, cover, and let simmer for about 1 hour, stirring occasionally.
  • In a medium-sized bowl, stir together the ketchup, brown sugar, and Worcestershire sauce.
    1 cup ketchup, ¼ cup dark brown sugar, ¼ cup Worcestershire sauce
  • Remove the lid from the sauce and stir in the ketchup mixture. Season with salt and pepper and simmer (uncovered) for another 30 minutes until slightly thickened. Either use immediately, or store in an air-tight container in the fridge for up to 2 to 3 days.
    2 teaspoon Kosher salt, 1 teaspoon black pepper

Make the Slaw Dogs

  • Prepare the coleslaw and chill for at least one hour. (Click on the link in the Ingredients).
    3 cups coleslaw
  • Griddle, grill, steam, or boil the hot dogs until fully cooked, usually about 4 to 5 minutes.
    8 beef hot dogs
  • Steam the buns for 1 minute.
    8 hot dog buns
  • Build the slaw dogs by adding two strips of mustard down the middle of each bun. Add a generous layer of chopped onions. Add the cooked hot dogs, then top with a layer of hot dog sauce, and then a layer of coleslaw. Serve at once!
    yellow mustard, 1 cup chopped onion

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The hot dog sauce can be made several days in advance of serving. The coleslaw is best if it has an hour to chill; however, it can be made 12 hours in advance. Give it a good stirring before serving. 
Try and seek out natural casing all-beef hot dogs. You can find natural casing beef hot dogs (Dietz & Watson) in the deli section of many well-stocked supermarkets. Sabretts and Nathan’s Natural Casing Hot Dogs are excellent, but not available all over. Check your local markets for availability. 
The hot dog sauce (chili) can be frozen for 2 to 3 months. Thaw completely before reheating. 

Nutrition

Calories: 567kcal | Carbohydrates: 87g | Protein: 61g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 3g | Cholesterol: 211mg | Sodium: 746mg | Potassium: 1439mg | Fiber: 5g | Sugar: 39g | Vitamin A: 964IU | Vitamin C: 29mg | Calcium: 269mg | Iron: 11mg

Cincinnati Cheese Coneys

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Cincinnati Cheese Coneys are a Midwestern favorite that just might give the classic Coney Island hot dog a run for its money. These iconic hot dogs are smothered in rich, warmly-spiced homemade Cincinnati chili, topped with diced onions and mustard, and finished with a generous mound of shredded cheddar cheese. They’re hearty, messy in the best way, and bring all the bold flavors of Cincinnati right to your kitchen.

Two Cincinnati Cheese Coney hot dogs sitting on a white dinner plate, both dogs topped with large piles of shredded cheddar cheese.
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🧀 The Ingredients

The key to authentic Cincinnati Cheese Coneys is using the right ingredients—snappy hot dogs, spiced Cincinnati chili, crisp onions, tangy mustard, and plenty of shredded cheddar—to capture the classic taste and texture. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Cincinnati Cheese Coney Hot Dogs on a wooden grey background including beef hot dogs, Cincinnati chili, hot dog buns, shredded cheddar cheese, chopped onions, and a bottle of yellow mustard.

👉 Substitutions and Variations

  • Hot Dogs – Natural casing frankfurters will give you that classic “snap.” Choose your favorite. Pork and beef hot dogs are decent substitute. Some of our favorite Natural Casing frankfurters are Sabrett, Dietz and Watson (available in most supermarkets near the deli area), and Feltman’s Coney Island.
  • Chili – This is a key ingredient. We strongly recommend making a batch of Homemade Cincinnati Chili. Skyline also sells theirs by the can.
  • Cheese – Copious amounts of finely shredded cheddar are another key ingredient. We use our “finely shredding” attachment on our food processor, but a box grater and a block of cheese will get you what you need. Don’t skimp on the cheese!
  • Buns – Go with the best-looking buns at your market. Steaming them is essential for authentic taste and texture.
  • Add-ons – Chopped onions, yellow mustard, and hot sauce are optional, but we feel they add wonderful taste.

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

Not sure how to steam your hot dog buns? Here are four foolproof methods:

  • Stovetop Steam: Place a steaming basket over simmering water, add the buns, cover, and steam for 1–2 minutes.
  • Microwave Steam: Wrap buns in a slightly damp paper towel and microwave for 15–20 seconds.
  • Oven Steam: Wrap buns in foil with a splash of water inside, then warm in a 350°F oven for about 10 minutes.
  • Quick Pan Steam: Place buns in a skillet with a lid, add a teaspoon of water, cover, and steam over low heat for 30–60 seconds.

👩🏼‍🍳 How To Make Cincinnati Cheese Coneys

A person pouring water from a glass measuring cup into a pot filled with seasoned sautéd onions, tomato sauce, yellow mustard, and two bay leaves.
  1. Step 1: Make the chili: Sauté the onions with the spices, then add the liquid ingredients and bay leaves.
A person using his fingers to crumble ground beef into a white pot filled with a brown simmering sauce.
  1. Step 2: Use your clean hands to crumble the ground beef into the chili. Cover and simmer for 40 minutes, then remove the lid and simmer for another 20 minutes.
Four all-beef natural casing hot dogs being cooked on a large outdoor griddle.
  1. Step 3: Cook the hot dogs until fully cooked.
A person removing a lid from a pot that has been fitted with a steam basket with four hot dog bun resting in the basket.
  1. Step 4: Steam the buns for about 1 minute. (See Expert Tip above for more info).
A person using a spoon to add a layer of Cincinnati chili over the tops of two hot dogs that are in hot dog buns with a zig zag layer of mustard on the hot dog.
  1. Step 5: Place the hot dogs in the buns, add a zig-zag of mustard (optional), then top with a generous helping of the Cincinnati chili.
A person placing a large mound of finely shredded cheddar cheese over the tops of two Cincinnati Cheese Coney dogs with chili, onions, and mustard.
  1. Step 6: Add a sprinkling of chopped onions (optional) and a large mound of finely grated cheddar cheese on top. Serve at once!

🙋🏽‍♂️ Frequently Asked Questions

What makes Cincinnati Cheese Coneys different from other hot dogs?

They’re topped with a unique, spiced Cincinnati‑style chili, plus onions, mustard, and a generous layer of shredded cheddar cheese.

Can Cincinnati Cheese Coneys be made ahead of time?

Yes! You can prepare the chili in advance and reheat it when ready to assemble. The hot dogs and buns are best cooked fresh.

What kind of hot dog is used for Cincinnati Cheese Coneys?

A classic all‑beef frankfurter with a natural casing is most traditional, giving the coney its signature snap and hearty flavor, though skinless beef franks will work in a pinch.

Are Cincinnati Cheese Coneys served with or without mustard and onions?

Traditionally, both are included, but you can customize by leaving them off or adjusting toppings to your taste.

An overhead view of two Cincinnati cheese Coney hot dogs that are both piled high with shredded cheddar cheese on a white plate next to a tall glass of beer.

🔥 Other Classic Cook-Out Recipes

Ready to make the best hot dogs this side of, well, Cincinnati? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Two Cincinnati Cheese Coney hot dogs sitting on a white dinner plate, both dogs topped with large piles of shredded cheddar cheese.
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Cincinnati Cheese Coneys

These hot dogs are a Midwestern classic — fun and easy to make at home with juicy hot dogs, Cincinnati-style chili, onions, mustard, and plenty of shredded cheddar.
Prep Time15 minutes
Cook Time5 minutes
Chili Preparation1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Lunch / Hot Dogs
Cuisine: American
Servings: 4
Calories: 716kcal
Author: Kris Longwell

Equipment

  • griddle, grill, steamer, or pot of boiling water for cooking the frankfurters
  • steam basket or See Expert Tip in blog post

Ingredients

Do Ahead – Make the Cincinnati Chili

  • Cincinnati chili

For the Cheese Coneys

  • 8 all-beef frankfurters natural casing
  • 8 hot dog buns
  • yellow mustard (optional)
  • 4 cups Cincinnati chili
  • 1 cup onion chopped, (optional)
  • 1 lb cheddar cheese finely shredded

Instructions

  • Prepare the Cincinnati chili (this can be done several days in advance). Heat the chili in a medium saucepan on the stove, griddle, or grill over medium heat.
    Cincinnati chili
  • Griddle, grill, steam, or boil the frankfurters until cooked through, about 5 minutes.
    8 all-beef frankfurters
  • In the last minute of cooking the dogs, steam the buns for 1 minute.
    8 hot dog buns
  • Build the Cheese Coneys: Place the frankfurters in the steamed buns. Add a zig-zag of mustard (optional) over the dog. Then add a generous spoonful of the warmed chili. Sprinkle on some chopped onions (optional), and then add a heaping pile of shredded cheddar on top. Serve at once.
    yellow mustard, 4 cups Cincinnati chili, 1 cup onion, 1 lb cheddar cheese

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Try and seek out natural casing all-beef hot dogs. You can find natural casing beef hot dogs (Dietz & Watson) in the deli section of many well-stocked supermarkets. Sabretts and Nathan’s Natural Casing Hot Dogs are excellent, but not available all over. Check your local markets for availability. 
The chili can be made up to 3 days in advance, and even gets better if it’s had a time to sit in the fridge for a day or two. The chili can be frozen for up to 2 to 3 months. Allow to thaw completely and then reheat in a saucepan until heated through and bubbly. 

Nutrition

Calories: 716kcal | Carbohydrates: 49g | Protein: 35g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 113mg | Sodium: 786mg | Potassium: 249mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1138IU | Vitamin C: 4mg | Calcium: 933mg | Iron: 3mg

Slow Cooker Lasagna Soup

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If you love the comforting flavors of classic bolognese lasagna but don’t have the time (or energy) to layer noodles, sauce, and cheese, this Slow Cooker Lasagna Soup is the perfect solution. It has all the rich tomato flavor, savory ground meat, tender pasta, and gooey cheese you crave, but it comes together effortlessly in your slow cooker.

An overhead view of two side-by-side bowls both filled with a serving of slow cooker lasagna soup.
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🥫 The Ingredients

The classic ingredients of slow cooker lasagna — rich tomato sauce, savory meat, tender pasta, and melty cheese — come together effortlessly for a comforting, no‑fuss meal. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for slow cooker lasagna soup on a wooden grey background including ground beef, Italian sausage garlic, beef broth, tomatoes, ricotta cheese, vegetables, and herbs.

👉 Substitutions and Variations

  • Protein Swap – Use ground turkey, chicken, or plant-based ground instead of ground beef and sausage. Alternatively, go with all beef, or use ground pork instead of sausage.
  • Cheese Twist – Stir in cottage cheese, or even cream cheese for extra creaminess.
  • Pasta Choice – Try rotini, penne, or farfalle noodles for different textures.
  • Veggie Boost – Add zucchini, spinach, mushrooms, or bell peppers for more flavor and nutrition.

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

No slow cooker? No problem! You can easily prepare lasagna soup on the stovetop by simmering the sauce, broth, and seasonings together, then adding the pasta until tender. Finish with a dollop of ricotta and a sprinkle of mozzarella for the same cozy, comforting flavors in less time.

👩🏼‍🍳 How To Make Slow Cooker Lasagna Soup

A non-stick skillet filled with fully cooked ground beef and Italian sausage with a wooden spatula off to the side.
  1. Step 1: Cook the beef and Italian sausage in a skillet until no longer pink.
A person dumping chopped carrots from a small bowl with one hand and another bowl filled with chopped celery both going into a skillet filled with cooked beef, sausage, as well as chopped onions and minced garlic.
  1. Step 2: Stir in the chopped onion, celery, carrots, and garlic. Cook until softened.
A person pouring red wine from a small carafe into a large skillet filled with cooked beef and Italian sausage with chopped onion, celery, and carrots.
  1. Step 3: If desired, add the red wine and cook until most of the liquid has aveporated.
A person pouring beef broth from a large glass measuring cup into a slow cooker filled with crushed tomatoes, dried seasonings, and ground beef with sautéed vegetables.
  1. Step 4: Add all of the ingredients to your slow cooker and cook on LOW for 6 hours, or on HIGH for 3 hours.
A person dropping pieces of dried lasagna noodles into a slow cooker filled with lasagna soup.
  1. Step 5: Stir in the broken lasagna pieces and slow cook for another 30 minutes, or until the pasta is tender.
A person using a small spoon to transfer a dollop of ricotta cheese mixed with chopped parsley into a bowl filled with slow cooker lasagna soup.
  1. Step 6: Blend the chopped parsley with the ricotta and then add to the soup along with the mozzarella.

🍽️ How To Serve, Store, and Reheat

  • Ladle into bowls and top with a spoonful of ricotta, shredded mozzarella, and Parmesan.
  • Garnish with fresh basil or parsley for color and flavor.
  • Serve with crusty bread or garlic bread for dipping.
  • Cool completely before transferring to airtight containers.
  • Store in the refrigerator for up to 4 days.
  • For longer storage, freeze in freezer‑safe containers for up to 3 months.
  • Reheat gently on the stovetop over medium heat, stirring occasionally.
  • If the soup thickens, add a splash of broth or water to loosen it.
  • For single servings, warm in the microwave in 1‑minute intervals, stirring between each

🙋🏽‍♂️ Frequently Asked Questions

What type of pasta works best in Slow Cooker Lasagna Soup?

Broken lasagna noodles or short pasta shapes like rotini, penne work well because they hold up in the broth and soak up the flavors.

Can Slow Cooker Lasagna Soup be made ahead of time?

Yes! You can cook the soup, let it cool, and store it in the fridge for up to 4 days. Just reheat gently and add a little broth if it thickens.

How can I make Slow Cooker Lasagna Soup vegetarian?

Simply skip the meat and use vegetable broth. Add extra veggies like zucchini, mushrooms, or spinach to keep it hearty.

Can I freeze Slow Cooker Lasagna Soup?

Absolutely. Let the soup cool completely, then store it in freezer‑safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

A spoon being used to raise a spoonful of lasagna soup from a white bowl with stretches of cheese visible between spoon and the soup.

😋 Other Amazing Slow Cooker Recipes

Ready to make the most comforting soup in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view a bow filled with a serving of slow cooker lasagna soup with a dollop of ricotta cheese off to the side and two piece of Italian bread next to the bowl.
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5 from 1 vote

Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup has all the cheesy, comforting flavors of classic lasagna made easy in one pot. Just set it and let your crockpot do the work for a hearty, family‑friendly meal.
Prep Time15 minutes
Cook Time15 minutes
In slow cooker6 hours 30 minutes
Total Time7 hours
Course: Entree / Slow Cooker
Cuisine: American / Italian
Servings: 6
Calories: 617kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 tablespoon olive oil
  • ½ lb ground beef 85% or 90% lean
  • ½ lb Italian sausage sweet, hot, or mild
  • 1 cup onion chopped
  • 1 cup celery chopped, optional
  • 1 cup carrots chopped, optional
  • 2 teaspoon garlic minced
  • ½ cup red wine optional
  • 1 28 oz. can crushed tomatoes
  • 1 8 oz. can tomato sauce
  • 4 cups beef broth
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 8 sheets lasagna noodles
  • 8 oz ricotta cheese whole milk
  • 2 tablespoon Italian parsley chopped
  • 2 cups mozzarella cheese shredded

Instructions

  • Heat the oil in a large skillet over medium heat. Add the beef and Italian sausage and cook until no longer pink, using a wooden spatula to break up the meat as it cooks.
    1 tablespoon olive oil, ½ lb ground beef, ½ lb Italian sausage
  • Spoon off most of the rendered grease and discard it safely. Add onions, celery (if using), carrots (if using), and garlic. Sauté until the vegetables are soft, about 4 to 5 minutes.
    1 cup onion, 1 cup celery, 1 cup carrots, 2 teaspoon garlic
  • Add the wine (if using) and simmer until almost evaporated, about 3 to 4 minutes.
    ½ cup red wine
  • Transfer the meat mixture, along with the tomatoes, tomato sauce, herbs, salt, and pepper, into your slow cooker. Cook on LOW to 6 to 7 hours, or on HIGH for 3 hours. In the last 30 minutes, stir in the pasta.
    1 28 oz. can crushed tomatoes, 1 8 oz. can tomato sauce, 4 cups beef broth, 1 teaspoon oregano, 1 teaspoon basil, 2 teaspoon Kosher salt, 1 teaspoon black pepper, 8 sheets lasagna noodles
  • In a bowl, mix together the ricotta cheese with 1 tablespoon of the parsley.
    8 oz ricotta cheese, 2 tablespoon Italian parsley
  • Ladle the soup into soup bowls, sprinkle with mozzarella cheese, and add a dollop of the ricotta/parsley on top. Garnish with more chopped parsley, if desired. Serve at once!
    2 cups mozzarella cheese

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
You can go with only beef, if desired. If so, use 1 l b. Ground pork can be substituted for the Italian sausage.
The carrots, celery, and wine are optional, but they do deliver that classic bolognese sauce flavor. 
Leftovers will keep in an air-tight container in the fridge for up to 5 days and can be frozen for 2 to 3 months. Reheat on the stove until bubbly and heated through. The noodles may start to break down a bit after reheating, but the soup is still delicious, even better the next day!

Nutrition

Calories: 617kcal | Carbohydrates: 37g | Protein: 32g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 104mg | Sodium: 789mg | Potassium: 633mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4183IU | Vitamin C: 7mg | Calcium: 330mg | Iron: 3mg

Coney Island Hot Dog (The Original)

by 7 Comments

Recreate the classic Coney Island hot dog right at home! Juicy natural casing beef franks are tucked into soft buns and topped with tangy sauerkraut, sweet onions, and a kick of spicy brown mustard. A timeless favorite that’s simple, delicious, and always a crowd‑pleaser.

A person holding a Coney Island hot dog in his hand with the frankfurter nestled into the bun and topped with sauerkraut, chopped onions, and a zig zag of deli-style mustard.
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🌭 The Ingredients

The original Coney Island hot dog starts with Feltman’s Natural Casing Beef Hot Dogs — a must for that authentic snap and flavor. Add sauerkraut, onions, and spicy brown mustard, and you’ve got a true taste of Coney Island at home.

An arrangement of ingredients for Coney Island hot dogs on a wooden grey background including a package of Feltman's Natural Casing hot dogs, a white plate of hot dogs, buns, sauerkraut, chopped onions, and a bottle of deli-style mustard.

A New York Legend

The history of the original Coney Island hot dog is as rich as its flavor. In 1867, CharlesFeltman — a baker and sausage maker — set out to create a snack for Coney Island beachgoers that didn’t require utensils. His solution was the first-ever hot dog, which he called “red hots,” sold straight from a pushcart. The idea was an instant hit, and Feltman quickly expanded his business into what became the largest restaurant in the world.

By the 1920s, one of his employees, Nathan Handwerker, branched out with his own hot dog stand. Charging just five cents per dog, he launched Nathan’s Famous, a brand that still thrives today. Decades later, descendants of Charles Feltman revived the original family brand, bringing back the classic Feltman’s frankfurter — the very same style of natural casing hot dog that started it all on the Coney Island boardwalk.

👩🏼‍🍳 How To Make the Original Coney Island Hot Dog

Four natural casing beef frankfurters being cooked on a large black griddle.
  1. Step 1: Griddle, grill, boil, or steam the natural-casing beef hot dogs until cooked through, about 5 minutes.
Four top-sliced hot dog buns resting on a steamer basket that is in a pot of simmering water on a large black outdoor griddle.
  1. Step 2: Steam the buns until soft, about 1 to 2 minutes.
A person using a pair of tongs to place a natural casing beef frankfurter into a top-sliced bun on a white plate.
  1. Step 3: Place the cooked hot dogs in the steamed buns.
A person using a fork to add a mound of sauerkraut over a beef frankfurter that is resting in a steamed hot dog bun.
  1. Step 4: Top with a generous layer of sauerkraut.
A person sprinkling chopped onion over the top of a Coney Island hot dog resting in a basket lined with checkered wax paper.
  1. Step 5: Next, top with chopped onions.
A person adding a zig zag line of deli style mustard from a bottle onto two Coney Island hot dogs that are topped with sauerkraut and chopped onions.
  1. Step 6: Finally, add a zig-zag layer of spicy brown mustard.

Expert Tip

There is not much historical information on what type of bun Feltman used. However, it was likely a top-sliced bun. Go with whatever looks best. Steaming is a must. You can set up a steamer with a pot filled with about 1 inch of water. Add a steamer basket and bring to a simmer. Add the buns and steam for 1 to 2 minutes.

🙋🏽‍♂️ Frequently Asked Questions

What ingredients do I need to make a Coney Island Hot Dog at home?

You’ll need natural casing beef frankfurters, sauerkraut, chopped onions, spicy brown mustard, and soft hot dog buns.

How do I cook the franks for a Coney Island Hot Dog?

They can be griddled, simmered, grilled, or pan‑seared until heated through and the casing has that signature snap.

Can I prepare toppings for a Coney Island Hot Dog in advance?

Yes! You can chop the onions and prepare the sauerkraut ahead of time. Just keep them refrigerated until you’re ready to assemble. Store-bought saurerkaruat is perfectly acceptable.

What’s the best way to serve a Coney Island Hot Dog?

Place the hot frank in a bun, top with sauerkraut, onions, and a drizzle of spicy brown mustard, then serve immediately while warm.

🔥 Other Classic Cookout Recipes

Ready to make the best hot dog this side of, well, Coney Island? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of two Coney Island hot dogs that are topped with sauerkraut, chopped onions, and a zig zag of deli-style mustard.
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5 from 3 votes

Coney Island Hot Dog (The Original)

Bring the boardwalk classic home with the Original Coney Island Hot Dog! Juicy, natural-casing beef franks are tucked into buns and topped with sauerkraut, onions, and spicy brown mustard for a timeless, crowd‑pleasing favorite.
Prep Time10 minutes
Cook Time5 minutes
Cuisine: American
Servings: 8
Calories: 277kcal
Author: Kris Longwell

Equipment

  • Griddle, grill, pot, skillet
  • Steamer See NOTES

Ingredients

Instructions

  • Heat your griddle or grill to medium heat.
  • Add the frankfurters over direct heat, and cook until cooked through and lightly browned all over.
    8 beef frankfurters
  • Meanwhile, steam the buns for 1 to 2 minutes.
    8 hot dog buns
  • Place the cooked frankfurters in the steamed buns. Add a layer of sauerkraut, then chopped onions, and a zig-zag of mustard. Serve at once!
    1 cup sauerkraut, 1 cup onions, spicy brown mustard

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
For the most authentic taste and texture, order your hot dogs and mustard directly from Feltman’s. If not, be sure to seek out natural casing all-beef hot dogs. You can find natural casing beef hot dogs (Dietz & Watson) in the deli section of many well-stocked supermarkets. 
Steaming the hot dog buns is critical for authentic taste and texture. Get a pot and add about 1 inch of water to it. Add a steam basket and place it over medium heat. As soon as the water is steaming, add the buns and cover the pot for about 1 to 2 minutes. If you want to keep them in longer, after a couple of minutes of steaming, place the lid ajar on the top of the pot so some of the steam will escape. 
Uncooked hot dogs can be frozen for 2 to 3 months. Thaw completely before cooking them. 

Nutrition

Calories: 277kcal | Carbohydrates: 25g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 789mg | Potassium: 170mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 2mg

Homemade Cincinnati Chili (5 Ways)

by 2 Comments

There’s nothing quite like a steaming bowl of Cincinnati chili to bring comfort to the table — especially when it’s made from scratch at home. Unlike traditional Texas-style chili, this Midwest favorite is rich with warm spices like cinnamon and cloves, giving it a unique flavor that’s both savory and slightly sweet. And the best part? You can enjoy it “5 Ways” — over spaghetti, topped with beans, onions, cheese, or piled high on a hot dog.

An overhead view of two large oval dinner plates filled with heaping servings of Cincinnati chili served over spaghetti, beans, onions, and topped with shredded cheddar cheese.
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🥫 The Ingredients

The ingredients for this chili are rooted in Greek influence, giving it a warm, spiced flavor that sets it apart from traditional chili. Best of all, the ingredients are easy to find — many you likely already have in your pantry — and they come together to create a truly unforgettable dish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Cincinnati chili on a grey wooden background including multiple seasonings, onion, tomato sauce, ground beef, mustard, lard, and a collection of toppings including cheese, spaghetti, beans, and onions.

👉 Substitutions and Variations

  • Protein – Ground beef is traditional. Since the beef is cooked in the simmering liquid, you won’t be able to discard any rendered grease. For this reason, we recommend lean ground beef with a lean content of 85% to 95% lean as being best. For a healthier version, you could use ground turkey, chicken, or even plant-based ground.
  • Seasonings – Cinnamon, allspice, and ground cloves come from the Greek influence in this chili. They all have a prominent flavor profile, so don’t be heavy-handed with them. In a pinch, you can omit the allspice and/or cloves, but don’t leave out the cinnamon.
  • Vinegar – Go with whatever you have on hand. We recommend red wine vinegar, but white wine vinegar, apple cider vinegar, or distilled white vinegar will work. It adds a little acid to the flavor profile, which works well with the cinnamon, allspice, and cloves.
  • Toppings – Finely grated cheddar is traditional and is added generously on top of the chili. Any type of canned beans will work, but dark kidney beans are traditional. For the pasta, we recommend spaghetti, but any type of long pasta will work.

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

Many chili parlors in the Cincinnati area serve the chili (all ways) on an oval dish. It is said that Cincinnatians prefer to start at one end of the dish and work their way across the plate of pasta and chili, adding oyster crackers as they go. Of course, a regular dinner plate will work, too.

👩🏼‍🍳 How To Make Cincinnati Chili (5 Ways)

A person dumping minced garlic from a small glass bowl into a white pot filled with simmering chopped onions on a gas stove.
  1. Step 1: Sauté the onions and then the garlic in the lard (or oil) over medium heat until soft.
A person transferring a combination of seasonings for Cincinnati chili into a pot filled with sautéed onion and garlic.
  1. Step 2: In a small bowl, mix the spices and then add them to the sautéed onions and garlic and cook for 1 minute.
A person pouring water from a glass measuring cup into a pot filled with seasoned sautéd onions, tomato sauce, yellow mustard, and two bay leaves.
  1. Step 3: Stir in the Worcestershire sauce, vinegar, mustard, bay leaves, and water.
A person using his hand to crumble uncooked ground beef into a pot of a simmering tomato-based sauce on a gas stove.
  1. Step 4: Crumble the beef into the liquid.
A person lifting a lid from a large white pot that is filled with simmering Cincinnati chili on a gas stove.
  1. Step 5: Cover and simmer on low for 40 minutes.
A person using a pair of metal tongs to remove a bay leave from a pot of simmering Cincinnati chili.
  1. Step 6: Simmer another 20 minutes and then remove the bay leaves. Serve at once!

🍽️ How To Serve

  • 2 Ways – Cincinnati chili liberally ladled over freshly cooked pasta, preferably spaghetti.
  • 3 Ways – Chili over spaghetti with a huge pile of finely shredded cheddar on top.
  • 4 Ways – Chili over spaghetti, with beans or onions sprinkled over the spaghetti, and then a huge mound of finely grated cheddar on top.
  • 5 Ways – Chili over spaghetti, with beans and onions sprinkled over the spaghetti, and then a huge mound of finely grated cheddar on top.

🌶️ Oyster crackers and hot sauce are served on the side, but we think they add the perfect texture and depth of flavor to the overall experience. We order Skyline Hot Sauce, which is served at the legendary Skyline Chili in and around Cincinnati.

🙋🏽‍♂️ Frequently Asked Questions

What makes Cincinnati Chili different from regular chili?

Cincinnati chili uses a unique blend of warm spices like cinnamon, cloves, and allspice, giving it a slightly sweet and savory flavor that sets it apart from traditional chili.

Can I make Cincinnati Chili ahead of time?

Yes! In fact, it tastes even better the next day as the flavors have more time to develop. Store it in the fridge and reheat gently before serving.

How do you serve Cincinnati Chili “5 Ways”?

The “5 Ways” are: 1) spaghetti + chili, 2) spaghetti + chili + cheese, 3) spaghetti + chili + cheese + onions, 4) spaghetti + chili + cheese + beans, and 5) spaghetti + chili + cheese + onions + beans.

Can I freeze Cincinnati Chili?

Absolutely. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

A fork inserted into a large serving of Cincinnati chili on an oval white dinner plate filled with the chill over pasta and topped with a large mound of shredded cheddar cheese and oyster crackers.

😋 Other Amazing Chili Recipes

Ready to make the best chili, well, this side of Cincinnati? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An oval white plate filled with Cincinnati chili served 5 ways including the chili over cooked spaghetti along with red kidney beans, chopped onion, and topped with a large mound of finely shredded cheddar cheese.
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Homemade Cincinnati Chili (5 Ways)

This homemade Cincinnati chili is rich, spiced, and uniquely delicious — serve it 5 Ways over spaghetti with cheese, beans, onions, or hot dogs for a true Midwest classic.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Lunch / Dinner
Cuisine: American Midwest
Servings: 4
Calories: 868kcal
Author: Kris Longwell

Equipment

  • 1 Large pot with lid

Ingredients

  • 2 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cumin ground
  • 1 teaspoon oregano dried
  • ½ teaspoon allspice ground
  • ½ teaspoon cloves ground
  • ½ teaspoon cinnamon ground
  • 1 tablespoon pork lard or vegetable oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 15 oz can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon yellow mustard
  • 2 cups water
  • 2 bay leaves
  • 2 lbs ground beef 85 to 90% lean
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper

Toppings (Ways)

  • 1 lb spaghetti cooked
  • 2 cups cheddar cheese finely grated
  • 1 15 oz can kidney beans drained
  • 1 cup onions chopped
  • oyster crackers for serving
  • hot sauce for serving

Instructions

  • In a small bowl, mix the chili powder, paprika, cumin, oregano, allspice, cloves, and cinnamon.
    2 tablespoon chili powder, 1 tablespoon paprika, 1 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon allspice, ½ teaspoon cloves, ½ teaspoon cinnamon
  • In a large pot, heat the lard (or oil) over medium heat. Stir in the onions and sauté until translucent, about 4 to 5 minutes. Add the garlic and sauté for another 30 seconds to 1 minute. Stir in the seasonings and cook, stirring often, for 1 minute.
    1 tablespoon pork lard, 1 medium onion, 2 cloves garlic
  • Add the tomato sauce, Worcestershire sauce, vinegar, mustard, water, and bay leaves. Crumble the beef into the pot with your hands and bring to a boil. Lower the heat to low, cover, and simmer for 40 minutes, stirring occasionally.
    1 15 oz can tomato sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon red wine vinegar, 1 tablespoon yellow mustard, 2 cups water, 2 bay leaves, 2 lbs ground beef
  • Remove the lid and continue simmering until slightly thickened, about another 20 to 30 minutes. Season with salt (2 tsp) and pepper (1 tsp).
    2 teaspoon Kosher salt, 1 teaspoon black pepper
  • Remove the bay leaves. Serve over spaghetti (2-way), topped with cheddar cheese (3-way), with beans or onions (4-way) or with beans and onions (5-way). Oyster crackers and hot sauce are served on the side.
    1 lb spaghetti, 2 cups cheddar cheese, 1 15 oz can kidney beans, 1 cup onions, oyster crackers, hot sauce

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The chili will be “looser” than standard Texas-style chili. However, it shouldn’t be runny. Simmer until thick enough to coat the back of a spoon. Usually, a total of 1 hour (40 minutes covered and 20 minutes uncovered). 
The chili can be made 24 to 48 hours in advance of serving. 
Leftovers will keep in an air-tight container with a lid in the fridge for 5 to 6 days. Reheat on the stove or in the microwave. The chili (without toppings) can be frozen for 2 to 3 months. Thaw completely before heating.  

Nutrition

Calories: 868kcal | Carbohydrates: 98g | Protein: 69g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 3g | Cholesterol: 218mg | Sodium: 788mg | Potassium: 1201mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2646IU | Vitamin C: 6mg | Calcium: 531mg | Iron: 8mg

Classic Macaroni Salad (Grandma’s Recipe)

by 10 Comments

There’s nothing quite like a big bowl of creamy, old-fashioned macaroni salad to bring back memories of family cookouts and backyard picnics. This classic recipe, just like Grandma used to make, is simple, comforting, and always a crowd-pleaser. With tender pasta, crisp veggies, and a tangy-sweet dressing, it’s the perfect side dish to serve alongside juicy cheesburgers, smoky grilled chicken, or fall-off-the-bone baby back ribs.

An overhead view of a white serving bowl filled with classic macaroni salad with two plates nearby containing more macaroni salad and a ham sandwich.
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🥚 The Ingredients

Made with simple, pantry-friendly ingredients, this classic macaroni salad comes together easily for an unforgettable side dish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for classic macaroni salad on a wooden grey background including dried macaroni, celery, pimentos, scallions, mustard, relish, eggs, mayonnaise, diced ham, and seasonings.

👉 Substitutions and Variations

  • Pasta – Small elbow macaroni is traditional, but any short pasta will work, including penne, fusilli, farfalle, shells, or large elbow.
  • Vegetables – This is where you can have fun. Include whatever veggies you have on hand, or your favorite ones. Including bell peppers, cherry tomatoes, sun-dried tomatoes, artichokes, olives, or more!
  • Mayonnaise and mustard – Homemade mayonnaise is wonderful, but quality store-bought is perfectly acceptable. For this salad, we don’t recommend low-fat mayo. Yellow mustard is classic, but Dijon mustard or spicy brown mustard will elevate the flavor even more.
  • Protein – You can leave the meat out, if desired. Or, you substitute crispy bacon, pancetta, or even rotisserie chicken for the ham.

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

After boiling the pasta and draining it, rinse it with cool water until it is no longer hot. If you’re not combining it with the dressing immediately, toss it with a little olive oil to keep the pasta from sticking together.

👩🏼‍🍳 How To Make Classic Macaroni Salad

A person using a sink faucet to spray tap water over cooked elbow macaroni that is in a colander in a kitchen sink.
  1. Step 1: Boil pasta until tender, drain, and rinse with cool tap water.
A person holding a brown egg in one hand and holding a slotted spoon with two more brown eggs over a saucepan filled with boiling water.
  1. Step 2: Gently place eggs in boiling water. Boil for 10 minutes and then cool in an ice bath.
A person using a large knife to chop hard boiled eggs on a large wooden cutting board.
  1. Step 3: Peel the eggs and roughly chop them.
A large glass bowl filled with hopped ham, chopped scallion, pimentos, relish, mustard, mayonnaise, celery, and spoonful of chopped hard boiled eggs.
  1. Step 4: Place all of the ingredients in a large bowl, except for the pasta.
A bowl filled with cooked elbow macaroni being transferred into another large glass bowl filled with a dressing for classic macaroni salad.
  1. Step 5: Add the cooled pasta.
An overhead view of a large glass bowl filled with a classic macaroni salad with a wooden spoon inserted into the salad.
  1. Step 6: Stir until completely combined. Chill for at least 1 hour.

🙋🏽‍♂️ Frequently Asked Questions

How far in advance can I make Classic Macaroni Salad?

You can make it up to 1 day ahead. Letting it chill overnight helps the flavors meld together even better. Just give it a quick stir before serving.

How long does Classic Macaroni Salad last in the fridge?

It will keep well for 3–4 days when stored in an airtight container in the refrigerator.

Can I freeze Classic Macaroni Salad?

Freezing isn’t recommended because the mayo-based dressing can separate, and the pasta may become mushy once thawed.

A white dinner plate filled with a serving of classic macaroni salad and half of a ham sandwich with three small pickles also sitting on the plate.

🧑🏾‍🍳 Tips and Tricks for the Best Macaroni Salad

  • Cook pasta just right: Boil the macaroni until al dente — slightly firm — so it holds up well once mixed with the dressing. Overcooked pasta can turn mushy.
  • Rinse and cool: After draining, rinse the pasta under cold water to stop the cooking process and prevent sticking. Let it cool completely before adding the dressing.
  • Dress lightly at first: Start with about two-thirds of the dressing, then add more just before serving if needed. Pasta tends to absorb dressing as it chills.
  • Chill for flavor: Refrigerate for at least 1 hour before serving. This gives the flavors time to blend and the salad to firm up.
  • Keep it creamy: If the salad seems dry the next day, stir in a spoonful of mayo or a splash of milk to bring back creaminess.

😋 Other Classic Side Dishes

Ready to make a pasta salad that Grandma would be proud of? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A white serving bowl filled with classic macaroni salad with a silver spoon inserted into the salad.
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5 from 5 votes

Classic Macaroni Salad (Grandma’s Recipe)

This classic macaroni salad, just like Grandma used to make, is creamy, tangy, and filled with crunchy veggies — the perfect nostalgic side dish for any cookout or family gathering.
Prep Time15 minutes
Cook Time10 minutes
Chill1 hour
Total Time1 hour 25 minutes
Course: Side
Cuisine: American
Servings: 8
Calories: 499kcal
Author: Kris Longwell

Ingredients

  • 3 hard-boiled eggs
  • 1 lb elbow macaroni small
  • 1 cup ham cubed
  • 7 oz pimentos drained
  • 1 cup mayonnaise
  • 2 tablespoon yellow mustard
  • 1 cup celery finely chopped
  • ½ cup scallions finely chopped
  • 3 tablespoon sweet relish
  • 1 tablespoon granulated sugar
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper

Instructions

  • Bring several cups of water to a boil in a medium saucepan. Gently lower the eggs into the water and boil for exactly 10 minutes. Use a slotted spoon to add the eggs to an ice bath in a large bowl. Once cool enough to handle, peel the eggs and roughly chop them. Set aside.
    3 hard-boiled eggs
  • Meanwhile, boil the pasta according to the package instructions. Drain and rinse with water until cool. If not using immediately, toss with a little olive oil
    1 lb elbow macaroni
  • In a large bowl, mix the ham, pimientos, mayonnaise, mustard, celery, scallions, relish, sugar, salt, and pepper. Gently fold in the eggs and then the pasta. Stir until combined and the pasta is coated with the dressing.
    1 cup ham, 7 oz pimentos, 1 cup mayonnaise, 2 tablespoon yellow mustard, 1 cup celery, ½ cup scallions, 3 tablespoon sweet relish, 1 tablespoon granulated sugar, 2 teaspoon Kosher salt, 1 teaspoon black pepper
  • Chill for at least one hour. Give the salad a good stir before serving.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The salad can be made 24 hours in advance. Let the salad sit out of the fridge for 30 minutes before serving. 
Leftovers will keep in an air-tight container in the fridge for 4 to 5 days. We don’t recommend freezing the salad. 

Nutrition

Calories: 499kcal | Carbohydrates: 49g | Protein: 15g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 678mg | Potassium: 314mg | Fiber: 3g | Sugar: 6g | Vitamin A: 966IU | Vitamin C: 27mg | Calcium: 40mg | Iron: 2mg

Bakery-Style Chocolate Chip Cookies

by 3 Comments

Bakery-style chocolate chip cookies are soft, chewy, and packed with rich chocolate chunks, delivering the perfect balance of gooey centers and slightly crisp edges. Made with simple ingredients and a few baking tips, these cookies bring the irresistible taste and texture of your favorite bakery right into your kitchen.

A person holding a large bakery-style chocolate cookie over a couple of plates of the cookies next to a tall glass of milk.
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🍫 The Ingredients

A handful of quality ingredients like real butter, pure vanilla, and premium chocolate come together to make these cookies truly incredible. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for bakery-style chocolate chip cookies on a grey wooden background including semi-sweet chocolate, eggs, flour, sugar, vanilla extract, salt, baking soda, and two sticks of butter.

👉 Substitutions and Variations

  • Chocolate – We love big chunks of semi-sweet chocolate for these cookies. However, you go with semisweet chocolate chips, too. Bittersweet chocolate is a great substitute. You can also use milk chocolate chips, if desired.
  • Butter – We use unsalted butter; however, salted butter will still yield delicious cookies. The better the quality of the butter, the better your cookies will be. For chewier cookies, go with a combination of shortening and butter (1 cup each).
  • Sugar – Dark brown sugar has molasses, which works wonderfully for the flavor profile of these cookies. However, light brown sugar can be substituted with no problem.
  • Add-ins – If desired, in addition to the chunks of chocolate, you can stir into chopped peanut butter cups (1 to 1½ cups), chopped nuts (1 cup), or even 1 cup chopped dried fruit.

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

Choosing the right cookie sheet makes a big difference in making bakery-style cookies. We recommend a sheet that has no more than two raised sides (preferably just one raised side). These allow for better air circulation and yield evenly baked cookies that are lightly crispy on the edges and chewy in the center.

👩🏼‍🍳 How To Make Bakery-Style Chocolate Chip Cookies

A stand mixer filled with whipped butter in it.
  1. Step 1: Beat the butter for 30 seconds. 
A person holding a small bowl of dark brown sugar in one hand and another small bowl of granulated sugar both over a stand-mixer filled with whipped butter.
  1. Step 2: Beat in both sugars, baking soda, and salt for 2 minutes.
A person transferring a whole egg from a small glass bowl into a stand-mixer filled with many of the ingredients for chocolate chip cookies.
  1. Step 3: Beat in the eggs and then the flour. 
A person holding broken up pieces of semi-sweet chocolate over a stand-mixer bowl filled with chocolate chip cookie dough.
  1. Step 4: Stir in the chocolate.
A person using a quarter cup measuring cup to transfer bakery-style cookie dough onto a cookie baking sheet on a black countertop.
  1. Step 5: Place mounds on cookie sheet(s) 3 inches apart. 
A large metal spatula being used to place a bakery-style chocolate chip cookie onto a baking rack with other cookies already on the rack.
  1. Step 6: Bake until golden (tapping the baking sheet on the counter occasionally). Cool on a rack.

🙋🏽‍♂️ Frequently Asked Questions

What makes bakery-style chocolate chip cookies different from regular cookies?

Bakery-style chocolate chip cookies are typically larger, softer, and chewier with a slightly crisp edge, achieved by using specific ingredient ratios and baking techniques.

Can I freeze the dough for bakery-style chocolate chip cookies for later?

Yes, you can freeze the dough in portions and bake fresh cookies whenever you want, preserving their fresh-baked taste.

How do I prevent bakery-style chocolate chip cookies from spreading too much?

To prevent excessive spreading, chill the dough before baking and use room-temperature butter, which helps the cookies hold their shape better.

Is it safe to eat the uncooked dough for bakery-style chocolate chip cookies?

Eating uncooked bakery-style chocolate chip cookie dough is generally not safe due to the risk of harmful bacteria in raw eggs and uncooked flour

A person dunking half of a bakery-style chocolate chip cookie into a tall glass of milk next to a plate of the cookies.

Ready to make a batch of cookies that will rival your favorite bakery? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A large metal spatula being used to place a bakery-style chocolate chip cookie onto a baking rack with other cookies already on the rack.
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5 from 1 vote

Bakery-Style Chocolate Chip Cookies

Homemade bakery-style chocolate chip cookies are soft, chewy, and loaded with rich chocolate chips, delivering that perfect balance of gooey centers and crisp edges in every bite.
Prep Time15 minutes
Cook Time20 minutes
Cooling time20 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 602kcal
Author: Kris Longwell

Equipment

  • 2 cookie sheets preferably with only 1 raised side

Ingredients

  • 1 cup unsalted butter room temperature
  • 1 cup dark brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2¼ cups all-purpose flour
  • 12 oz semi-sweet chocolate roughly chopped

Instructions

  • Preheat oven to 350°F.
  • In a stand mixer (or large bowl with an electric hand mixer), beat the butter on high speed for 1 minute, scraping down the sides as needed.
    1 cup unsalted butter
  • Add both sugars, baking soda, and salt. Beat on medium for about 2 minutes, scraping the bowl occasionally.
    1 cup dark brown sugar, ½ cup granulated sugar, 1 teaspoon baking soda, ¾ teaspoon salt
  • Beat in the eggs, one at a time. Beat in the vanilla. Beat until combined.
    2 large eggs, 1 tablespoon vanilla extract
  • Slowly and gradually add and mix the flour, and beat on medium-low until fully incorporated.
    2¼ cups all-purpose flour
  • Use a large wooden spoon or spatula to fold the chopped chocolate into the dough.
    12 oz semi-sweet chocolate
  • Drop dough by ¼-cup portions 3 inches apart onto 2 un-greased cookie sheets. If you only have one pan, bake them in two batches.
  • Bake for 7 minutes. Remove cookie sheets and firmly tap them on the counter (or large cutting board). Return to the oven and bake for another 2 minutes. Remove from the oven and firmly tap the cookie sheets on the counter once more. Return to the oven and continue baking until edges are slightly browned.
  • Remove from the oven and let cool on the cookie sheets for about 5 minutes. Use a spatula to transfer the cookies to a rack to cool.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The cookies will spread as they bake, especially after “whacking” or tapping the cookie sheets. Be sure to give about 3 inches between each mound of dough. 
Tapping (or whacking) the cookie sheets helps to flatten the cookies, which will make crispier edges and gooier insides. For thicker cookies, skip the tapping step. 
Store cookies in an airtight container on the counter for 5 to 6 days. They will stay for 7 to 10 days if refrigerated. 
The cookie dough can be frozen for 2 to 3 months. Thaw completely before baking. 

Nutrition

Calories: 602kcal | Carbohydrates: 71g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 311mg | Potassium: 274mg | Fiber: 3g | Sugar: 44g | Vitamin A: 638IU | Calcium: 55mg | Iron: 4mg

One-Pot Marry Me Chicken Pasta

by 7 Comments

One-Pot Marry Me Chicken Pasta is a creamy, flavorful dish that combines tender chicken and pasta in a rich tomato-cream sauce, all cooked together for easy cleanup and maximum taste. It’s the perfect comfort meal, especially when served alongside warm, cheesy garlic bread.

An overhead view of a large filled with One-Pot Marry Me Chicken Pasta including cooked pasta shells, bites of chicken, sun-dried tomatoes, wilted spinach, all in a creamy Tuscan sauce.
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🍶 The Ingredients

The simple, readily available ingredients in this recipe make it a versatile dish that you can easily adapt to suit your tastes. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for One-Pot Marry Me Chicken Pasta on a wooden background including chicken breasts, cream, cheese, sun-dried tomatoes, spinach, pancetta, pasta, mushrooms, and seasonings.

👉 Substitutions and Variations

  • Protein – Chicken breast works wonderfully, but boneless, skinless chicken thighs are also great options. Ground turkey is a wonderful substitution.
  • Pancetta – This pork product is similar to bacon and can usually be found in the cured meats area of most well-stocked supermarkets. Actual bacon, or prosciutto, can be substituted. Or, you can omit it, and still have a delicious dish.
  • Mushrooms – If you don’t like mushrooms, simply leave them out. We like baby Bella, but any variety (or a combination of them) works well. This includes white button, cremini, shiitake, and porcini.
  • Sun-dried tomatoes – We like the ones that are packed with oil, but you can use fresh or packed in water. If using fresh, you’ll need to add them to a bowl of warm water for about 20 minutes. Diced tomatoes can be substituted for the sun-dried tomatoes.
  • Spinach – We recommend mature spinach that has been washed and stems removed. Baby spinach can be substituted. If using frozen, be sure it’s completely thawed and squeezed of excess liquid. We don’t recommend canned spinach.
  • Pasta – Any short pasta will work, including shells, elbows, ziti, penne, fusilli, or bow-tie. Long pasta, such as spaghetti, can be substituted if you prefer.

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

For a major flavor boost, we use some of the oil from the sun-dried tomatoes to sauté the chicken and mushrooms. You won’t need all of it for the dish. We save the remaining oil and add a pinch of dried herbs and red pepper flakes for a wonderful dipping oil for fresh bread.

👩🏼‍🍳 How to Make One-Pot Marry Me Chicken Pasta

A person cooking bite-size pieces of chicken in a stainless steel skillet in a oil and herbs with a large wooden spatula inserted in the middle of the chicken.
  1. Step 1: Heat the oil in a skillet and sauté the seasoned chicken until cooked through.
A large wooden spatula being used to stir crispy cubed pancetta that has been cooked in a large silver skillet.
  1. Step 2: Remove the chicken and then cook the pancetta until crispy.
A person transferring minced garlic from a teaspoon into a skillet that is filled with sautéed mushrooms that have been seasoned with salt, pepper, and dried oregano.
  1. Step 3: Remove the pancetta and sautée the mushrooms and garlic. Add a little more oil, if needed. If desired, deglaze the pan with white wine before adding mushrooms.
A person transferring dried pasta shells into a large skillet that is filled with a simmering broth that include sautéed slices of mushroom and seasonings.
  1. Step 4: Add the broth and bring to a simmer, and then stir in the pasta. Cover the pan and simmer until the pasta is al dente.
A person holding two glass bowls, one filled with cooked cubed chicken and the other with spinach leaves, with both being transferred into a skillet filled with a simmering Tuscan sauce with pasta and chicken.
  1. Step 5: Stir in the seasonings, tomatoes, chicken, and spinach.
A person dumping grated Parmesan cheese from a small glass bowl into a pot filled with a simmering Tuscan sauce with cooked pasta, cubed chicken, crispy pancetta, and wilted spinach.
  1. Step 6: Add the cream and cook until the spinach is wilted. Stir in the grated Parmesan just before serving.

🍽️ How To Serve, Store, and Reheat

  • This one-pot wonder is perfect when served straight from the skillet. However, for a beautiful presentation, transfer it to a large pasta bowl.
  • Be sure to have plenty of extra grated Parmesan for passing at the table.
  • Serve with crusty Italian bread or easy homemade dinner rolls.
  • Keep leftovers in an air-tight container with a lid in the fridge for up to 5 days.
  • Leftovers are even better the next day. Reheat on the stove with a splash or two of broth.

🙋🏽‍♂️ Frequently Asked Questions

Can I use a different type of pasta for One-Pot Marry Me Chicken Pasta?

Yes, you can substitute with any pasta you prefer, such as penne, fusilli, or rigatoni—just adjust the cooking time as needed.

Is it possible to make One-Pot Marry Me Chicken Pasta dairy-free?

Absolutely! Use dairy-free cream and cheese alternatives to enjoy a creamy, dairy-free version of this dish.

Can I prepare One-Pot Marry Me Chicken Pasta ahead of time?

While best enjoyed fresh, you can make it ahead and refrigerate for up to 2 days; reheat gently with a splash of cream or milk to restore creaminess.

How spicy is One-Pot Marry Me Chicken Pasta?

The recipe has a mild spice level, but you can easily adjust the heat by adding more or less red pepper flakes or your favorite spicy seasonings.

A white bowl filled with a serving of One-Pot Marry Me Chicken Pasta topped with shaved Parmesan cheese with a torn piece of Italian bread nearby.

😋 Other One-Pot Wonder Recipes

Ready to make the best one-pot wonder dish in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a large filled with One-Pot Marry Me Chicken Pasta including cooked pasta shells, bites of chicken, sun-dried tomatoes, wilted spinach, all in a creamy Tuscan sauce.
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5 from 4 votes

One-Pot Marry Me Chicken Pasta

One-Pot Marry Me Chicken Pasta is a creamy, flavorful dish that combines tender chicken and pasta in a rich tomato-cream sauce, all cooked together for easy cleanup and maximum taste.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Entree
Cuisine: American / Italian
Servings: 4
Calories: 575kcal
Author: Kris Longwell

Equipment

  • 1 large skillet with lid 12-inch is ideal

Ingredients

  • 1 7 oz jar sun-dried tomatoes in oil, chopped or julienned
  • 1½ lbs chicken breast boneless, skinless, cut into bite-size pieces
  • salt and pepper
  • 2 teaspoon oregano dried, divided
  • 4 oz pancetta cubed
  • ¼ cup white wine optional
  • 8 oz mushrooms sliced
  • ¼ teaspoon red pepper flakes more for extra heat
  • 2 teaspoon garlic minced
  • 3 cups chicken broth
  • 2 cups dried pasta such as medium shells
  • ½ teaspoon smoked paprika
  • 1 cup heavy cream
  • 2 cups spinach fresh, washed, and stems removed
  • 3 tablespoon Parmesan cheese grated, plus extra for garnish.

Instructions

  • Drain the tomatoes and hold onto the oil. Season the chicken with salt, pepper, and 1 teaspoon of dried oregano.
    1 7 oz jar sun-dried tomatoes, 1½ lbs chicken breast, salt and pepper, 2 teaspoon oregano
  • Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chicken and cook, stirring often, until cooked through, about 5 to 8 minutes. Remove the chicken from the pan, place it on a plate, and set it aside.
  • Add the pancetta to the pan and cook, stirring often, until crispy, about 5 minutes. Use a slotted spoon to transfer the pancetta next to the chicken.
    4 oz pancetta
  • Add the wine to the skillet and use a wooden spatula to scrape up the bits in the skillet. (or use an extra splash of broth). Let simmer until nearly evaporated, about 1 to 2 minutes.
    ¼ cup white wine
  • Add the mushrooms and sauté until softened and beginning to release their liquid, about 4 to 5 minutes. Season with a pinch of salt, pepper, and red pepper flakes. Add the garlic and sauté, stirring often, for another 30 seconds.
    8 oz mushrooms, ¼ teaspoon red pepper flakes, 2 teaspoon garlic
  • Stir in the broth and bring to a simmer. Add the pasta and stir. Lower the heat slightly and cover the pan. Cook until the pasta is tender and al dente, usually about 10 minutes. Stir the pasta every few minutes.
    3 cups chicken broth, 2 cups dried pasta
  • Remove the lid and stir in the sun-dried tomatoes, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon oregano, paprika (1 tsp), cooked chicken, and pancetta. Stir until combined.
    ½ teaspoon smoked paprika
  • Stir in the heavy cream and then the spinach. Stir until the spinach has wilted.
    1 cup heavy cream, 2 cups spinach
  • Remove from the heat and stir in 3 tablespoon of grated Parmesan. Serve at once with extra Parmesan passed at the table.
    3 tablespoon Parmesan cheese

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Olive oil can be substituted for the sun-dried tomato oil. 
If you don’t want to deglaze the pan with wine, add a splash of broth. You may need to add a little more oil when sautéing the mushrooms if they seem a bit dry. 
If you prefer more of a sauce, add a splash more broth after the pasta has cooked and is tender. 
Leftovers can be stored in an air-tight container with a lid in the fridge for up to 5 to 6 days. The dish is amazing the next day. Reheat in a skillet on the stove over medium heat with a splash or two of broth. 
The dish can be frozen for up to 2 to 3 months. The sauce and pasta may break down somewhat after thawing, but it will still be very tasty. 

Nutrition

Calories: 575kcal | Carbohydrates: 7g | Protein: 46g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 201mg | Sodium: 698mg | Potassium: 1087mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2555IU | Vitamin C: 8mg | Calcium: 138mg | Iron: 2mg

Steakhouse Wedge Salad with Homemade Blue Cheese Dressing

by Leave a Comment

Our Steakhouse Wedge Salad is a crisp, refreshing classic elevated by a rich and tangy homemade blue cheese dressing that truly puts it in a league of its own. Perfect as a side or starter, this salad delivers bold flavors and satisfying crunch in every bite.

A steakhouse wedge salad with homemade blue cheese on a white dinner plate with a stemless glass of white wine in the background.
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🥬 The Ingredients

Simple, everyday ingredients come together perfectly in this classic salad to create a delicious, restaurant-quality dish you can enjoy right at home. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for steakhouse wedge salad on a grey wooden background including everything for homemade blue cheese, as well as a red onion, iceberg lettuce, cherry tomatoes, uncooked bacon, and a pepper grinder.

👉 Substitutions and Variations

  • Dressing – We can’t stress enough how much the Homemade Blue Cheese Dressing elevates this salad. If you want to try a different dressing, Homemade Ranch Dressing is wonderful.
  • Lettuce – Chilled iceberg is traditional. However, chopped Romaine or green leaf lettuce could work, too.
  • Tomatoes – Cherry or grape tomatoes are commonly used, but chopped vine-ripe tomatoes will work just fine. For a beautiful presentation, try tomatoes that are a combination of colors, including red, purple, yellow, and orange.
  • Bacon – We go with thick-cut, smoked bacon. However, crispy cubed pancetta would be just as delicious. Cook the bacon in a skillet or on a foil-lined baking sheet in the oven.


Refer to the recipe card (with video) below for a full list of ingredients and measurements.

👩🏼‍🍳 How To Make Steakhouse Wedge Salad

A person using his fingers to crumble a block of blue cheese into a glass bowl filled with mayonnaise, buttermilk, sour cream, herbs, and seasonings.
  1. Step 1: Add all of the dressing ingredients into a bowl and then crumble in the blue cheese.
A spoon being used to transfer homemade blue cheese dressing from a large glass bowl into a glass jar on a wooden cutting board.
  1. Step 2: Stir the dressing and mash some of the blue cheese with a fork, and then transfer to a jar with a lid. Chill for at least 1 hour.
A head of iceberg lettuce that has been cut into four wedges and are resting on a large chef's knife on a wooden cutting board.
  1. Step 3: Quarter the head of lettuce and chill for at least one hour.
Crumbled bacon being cooked until crisp in a black cast-iron skillet with the bacon being stirred with a large wooden spatula.
  1. Step 4: Chop the bacon and cook in a skillet, or bake the strips in the oven until crisp, and then crumble.
A person cutting cherry tomatoes into slices on a wooden cutting board with a pile of chopped red onion next to the tomatoes.
  1. Step 5: Finely chop the onion and cut the tomatoes into slices.
A person using a spoon to drizzle homemade blue cheese dressing over the top of a dressed steakhouse wedge salad.
  1. Step 6: Place the chilled wedge, and top with tomatoes, bacon, onion, and plenty of the dressing.

Expert Tip

You can cook the chopped bacon in a skillet until crisp. Drain on paper towels. Or, you can line a baking pan with foil and then lay strips of bacon on it. Bake in a 350°F oven until cooked and crisp. Drain on paper towels, then roughly chop once cool enough to handle. The bacon can be prepared hours in advance of serving.

🍽️ How To Serve

  • The salad is best served when the lettuce, dressing, and even the plate and chilled. Make sure you’ve rinsed the wedge, drained it well, and then let it chill for one hour along with the plates you will be serving the salad on.
  • This recipe serves four and is a satisfying first course. To serve this as an entree salad for two, only slice the head of lettuce in half. Be sure to slice away the very end of the core (the nub).
  • You’ll want to have plenty of extra dressing on hand when serving it to guests. The dressing recipe can easily be doubled. Extra dressing will keep in the fridge for up to 2 weeks.

🙋🏽‍♂️ Frequently Asked Questions

Can I make the blue cheese dressing ahead of time for a steakhouse wedge salad?

Yes, homemade blue cheese dressing can be prepared up to 3 days in advance and stored in the refrigerator to let the flavors meld. In fact, it’s even better when made in advance.

What type of lettuce is best for a steakhouse wedge salad?

Iceberg lettuce is the classic choice because of its crisp texture and ability to hold the dressing well.

How do I prevent the lettuce for a steakhouse wedge salad from becoming soggy?

To keep the lettuce crisp, place the washed wedges on a plate lined with paper towels, cut-side down, and chill for 1 hour. And don’t add the dressing until just before serving.

Is the steakhouse wedge salad with homemade blue cheese dressing gluten-free?

Yes, this steakhouse wedge salad with homemade blue cheese dressing is naturally gluten-free, making it a safe and delicious option for those avoiding gluten.

A partially eaten steakhouse wedge salad on a white plate with iceberg lettuce, cherry tomatoes, crumbled bacon, and blue cheese dressing.

🥗 Other Classic Salad Recipes

Ready to make a salad that will rival any steakhouse in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A steakhouse wedge salad with homemade blue cheese on a white dinner plate with a stemless glass of white wine in the background.
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Steakhouse Wedge Salad with Homemade Blue Cheese Dressing

Steakhouse Wedge Salad with Homemade Blue Cheese Dressing is a crisp and refreshing salad featuring crunchy iceberg lettuce, ripe tomatoes, and smoky bacon, all topped with a rich, tangy blue cheese dressing made from scratch for an unbeatable, restaurant-quality flavor.
Prep Time20 minutes
Cook Time15 minutes
Chill time1 hour
Total Time1 hour 35 minutes
Course: Appetizer or Salad
Cuisine: Amercian
Servings: 4
Calories: 353kcal
Author: Kris Longwell

Ingredients

  • 3 cups blue cheese dressing
  • 1 head iceberg lettuce
  • 6 strips bacon thick slice
  • 1 cup cherry tomatoes halved or sliced into rings
  • ½ cup red onion finely chopped
  • black pepper freshly ground

Instructions

  • Prepare the blue cheese dressing and chill for at least 1 hour. Be sure to leave a little blue cheese off to the side for garnishing the salad.
    3 cups blue cheese dressing
  • Slice the edge of the stem of the core from the head of lettuce. Peel off and discard any brown or damaged exterior leaves. Use a large knife to cut the lettuce in half, lengthwise (through the core). Then cut each piece in half. Gently wash each quarter with tap water. Place on plates lined with paper towels, cut-side down. Refrigerate for 1 hour.
    1 head iceberg lettuce
  • Place the serving plates in the fridge while the lettuce chills.
  • Cook the bacon either by chopping it up and then cooking in a skillet until crispy, or place the strips on a baking sheet lined with foil and bake in a 350°F oven until crispy, usually about 15 to 20 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, roughly chop the bacon into bits.
    6 strips bacon
  • Place the quartered wedges on the chilled plates. Liberally drizzle the dressing over the tops of the wedges. Sprinkle on the cut tomatoes, chopped onions, and bacon. Garnish with extra crumbled blue cheese and freshly ground black pepper. Serve at once.
    1 cup cherry tomatoes, ½ cup red onion, black pepper

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The dressing can be prepared (and chilled) for up to 3 days in advance. The bacon can be cooked 12 hours in advance. 
Be sure to leave the core in place when you cut the lettuce. This helps the wedge hold its shape. 
Leftover dressing will keep in the fridge for up to 2 weeks. 

Nutrition

Calories: 353kcal | Carbohydrates: 13g | Protein: 15g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 24mg | Sodium: 748mg | Potassium: 375mg | Fiber: 2g | Sugar: 10g | Vitamin A: 877IU | Vitamin C: 14mg | Calcium: 198mg | Iron: 2mg

Paneer Butter Masala

by Leave a Comment

Paneer Butter Masala is a classic North Indian dish known for its rich, creamy tomato-based gravy and tender paneer cubes. This authentic recipe combines fragrant spices, butter, and cream to create a luscious sauce that perfectly complements the soft paneer. It’s an ideal dish to serve with homemade puri or naan, making every meal a comforting and flavorful experience.

A white serving bowl filled with a serving of paneer butter masala with a bowl of basmati rice, a stack of naan, and a small bowl of chopped cilantro nearby.
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🍅 The Ingredients

Many of the ingredients for Paneer Butter Masala can be found at your local Indian market or easily ordered online— for the most authentic flavor, be sure to choose the freshest and highest-quality spices and paneer. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for paneer butter masala on a wooden grey background including a block of panner, tomatoes, an onion, seasonings, garlic-ginger paste, cream, and cilantro.

👉 Substitutions and Variations

  • Protein – Paneer is the cheese of choice in all Indian cooking. Packaged paneer can be found in the specialty cheese section of many well-stocked supermarkets. For the highest quality, seek out an Indian food market. Chicken is a common (and delicious) substitute for paneer. Sear cub pieces of seasoned (salt and pepper) chicken breast in ghee and then add to the sauce.
  • Ginger-Garlic Paste – This is an ingredient you’ll probably need to find at your local Indian market or order online. Two minced cloves of garlic and two teaspoons of chopped fresh ginger can be used as substitutes. Sauté them in ghee and then remove with a slotted spoon. Stir them into the gravy before puréeing.
  • Nuts – Cashews are traditional, but almonds are a perfectly acceptable substitution. We recommend roasted and lightly salted or unsalted.
  • Butter – Ghee is clarified butter that can be found in the oil section of many well-stocked supermarkets. Or at Indian markets or online. Quality unsalted butter can easily be substituted.
  • Spices – Homemade garam masala is incredible and so much easier to prepare than you might think. However, the bottle variety works well, too. Kashmir chili powder, green cardamom pods, and dried fenugreek leaves (aka kasoori methi) can be found at Indian markets or online. Regular chili powder can be substituted.

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

Most of the spices you will need to get your hands on to prepare this dish have a long shelf life, 3 to 6 months. Store in air-tight containers and use them repeatedly for exploring new, amazingly delicious homemade Indian cuisine.

🧑🏾‍🍳 How To Prepare the Paneer and Make Gravy

A person pouring warm water from a large glass measuring cup into a glass bowl that has a layer of bite-sized paneer in the bottom of it.
  1. Step 1: Cut the paneer into bite-sized pieces, place in a bowl, and cover with warm, salted water.
A large non-stick skillet filled with strips of red onion that are being sautéed in ghee along with a large Indian bay leaf and green cardamom pods.
  1. Step 2: Heat the ghee over medium heat, and then sauté 3 cardamom pods, the bay leaf, cinnamon, and sliced onion until translucent and just starting to brown.
A large non-stick skillet that is filled with simmering chopped tomatoes with softened strips of red onion with a wooden spatula inserted into the side.
  1. Step 3: Add the chopped tomatoes, cover, and simmer for 10 minutes.
A person holding a small bowl of cashews in one hand and another bowl filled with salt, sugar, garam masala, coriander, and chili powder all over a skillet filled with simmering, tomatoes and red onions.
  1. Step 4: Stir in the cashews, salt, sugar, chili powder, garam masala, and coriander. Sauté for 2 minutes.
An overhead view of the inside of a blender that is filled with a butter masala gravy that was recently puréed.
  1. Step 5: Let cool somewhat, remove the cinnamon and bay leaf, transfer to a blender, and purée the mixture.
A person using a wooden spatula to pass a puréed butter masala gravy through a colander into a glass bowl underneath it.
  1. Step 6: Pass the gravy through a fine-mesh colander into a medium-sized bowl.

😋 How to Make Paneer Butter Masala

A large non-skillet filled with simmering ghee with a cinnamon stick, an Indian bay leaf, cloves, and green cardamom pods.
  1. Step 1: Clean out your skillet, heat 3 tablespoon ghee, and simmer with bay leaf, cinnamon, cardamom, and cloves.
  1. Step 2: Add the Kashmiri chili powder and ginger-garlic paste, stir, and sauté for 1 to 2 minutes.
A person pouring butter masala gravy from a glass bowl along with water from a measuring cup into a large skillet filled with simmering masala sauce.
  1. Step 3: Add the prepared gravy and water and stir to combine.
A person using a slotted spoon to lower bite-sized pieces of paneer into a skillet filled with a simmering butter masala sauce.
  1. Step 4: Drain the paneer and place it in the butter sauce. Simmer for about 3 minutes.
A person pouring heavy cream from a small white bowl into a skillet filled with simmering paneer butter masala.
  1. Step 5: Turn off the heat and stir in the cream.
A white serving bowl filled with a serving of paneer butter masala topped with a streak of cream, chopped cilantro, and a triangle of naan in the side of the masala.
  1. Step 6: Garnish with more cream, chopped cilantro, and serve with rice and naan on the side.

🍽️ How To Serve, Store, and Reheat

  • You want to serve the sauce nice and hot, right off the stove.
  • While the butter masala is simmering, make perfect steamed rice, or steamed basmati rice (see Expert Tip) below for making steamed basmati rice.
  • Pick up some naan from your local Indian market or the bakery at your supermarket. Or, make some fried Indian puffed bread (poori).
  • Leftovers are even better the next day. Simply reheat on the stove or even in the microwave. Store in an air-tight container in the fridge for 4 to 5 days.

Expert Tip:

How to Make Perfectly Steamed Basmati Rice: Go with a ratio of 1:1½ of rice to water. For example, for 1 cup of aged basmati rice, you’ll need 1½ cups of water. Place in a saucepan (with a lid) along with a few aromatics, such as green cardamom pods, bay leaf, cloves, and a healthy pinch of salt. Bring to a boil, cover, and immediately bring the temperature down to low. Cook (without peeking) for 12 minutes. Turn off the heat for 10 minutes, then fluff with a fork.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Paneer Butter Masala without cream?

Yes, you can substitute cream with cashew paste or yogurt for a lighter version, though cream adds the signature richness and smooth texture to the dish.

How do I prevent the paneer from becoming rubbery when cooking?

To keep paneer soft and tender, gently simmer it in the gravy rather than frying it too long, and avoid overcooking.

Can I prepare the tomato gravy in advance for Paneer Butter Masala?

Absolutely! The tomato-based gravy can be made ahead and refrigerated for up to 2 days, making it convenient to reheat and add paneer just before serving.

Is Paneer Butter Masala a vegetarian dish?

Yes, Paneer Butter Masala is a vegetarian dish made primarily with paneer (Indian cottage cheese), butter, tomatoes, and spices, making it a popular choice for vegetarians.

A person plunging a folded piece of naan into a white bowl filled with a serving of panner butter masala.

🇮🇳 More Classic Homemade Indian Dishes

Ready to make authentic Indian food in your very own kitchen? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A white serving bowl filled with paneer butter masala and topped with streaks of cream and garnished with chopped cilantro.
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Paneer Butter Masala

Homemade Paneer Butter Masala is a flavorful and creamy Indian dish featuring soft paneer cubes cooked in a rich, buttery tomato gravy infused with aromatic spices. Perfectly balanced and comforting, it’s a delicious treat to enjoy with naan or puri.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Lunch / Dinner
Cuisine: Indian
Servings: 4
Calories: 522kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet Preferably 12" with a lid

Ingredients

For the Paneer

  • 10 oz paneer about 300 grams
  • Warm salted water

For the Gravy

  • 3 tablespoon ghee
  • 1 bay leaf preferably Indian
  • 3 green cardamom pods
  • 1 inch cinnamon stick
  • 1 large onion red or yellow, thinly sliced
  • 1 small green chili finely chopped, optional
  • 5 medium tomatoes ripe, roughly chopped
  • 18 whole cashews roasted, lightly salted or unsalted
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1½ cups water

For the Butter Masala

  • 3 tablespoon ghee
  • 1 inch cinnamon stick
  • 1 large bay leaf Preferably Indian
  • 3 green cardamom pods
  • 3 cloves
  • 2 tablespoon ginger-garlic paste
  • 1 teaspoon Kashmiri chili powder
  • prepared gravy
  • ⅓ cup water
  • 1 teaspoon fenugreek leaves dried, hand-crushed
  • 2 tablespoon heavy cream plus more for garnish
  • 2 tablespoon cilantro fresh, or coriander, for garnish
  • steamed rice for serving

Instructions

Prep the Paneer

  • Cut the paneer into bite-sized cubes. Place in a bowl and add warm with that has been mixed with 1tbsp salt. Set aside until ready to use.
    10 oz paneer, Warm salted water

Make the Gravy

  • Heat the ghee (3 tbsp) in a large skillet over medium heat. Once simmering, add the bay leaf, cardamom pods, cinnamon stick, and onion. Sauté, stirring often, until the onions are translucent and starting to slightly brown, about 5 to 7 minutes.
    3 tablespoon ghee, 1 bay leaf, 3 green cardamom pods, 1 inch cinnamon stick, 1 large onion
  • If using, stir in the chopped chili and cook for another 1 minute.
    1 small green chili
  • Stir in the chopped tomatoes. Cover and simmer for 3 minutes. Remove the lid and stir in the cashews, salt, sugar, chili powder, garam masala, and coriander powder. Stir and simmer for 2 minutes.
    5 medium tomatoes, 18 whole cashews, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon Kashmiri chili powder, 1 teaspoon garam masala, 1 teaspoon coriander powder
  • Stir in the water and simmer over medium heat for 10 minutes. Let cool down slightly and then carefully transfer to a blender. Purée until smooth. Pass the gravy through a sieve (or colander) into a heatproof bowl. Set aside.
    1½ cups water

Make the Butter Masala

  • Clean out the skillet (or get a new one) and heat the ghee (3 tbsp) over medium heat. Once simmering, add the cinnamon, bay leaf, cardamom pods, and cloves. Simmer until aromatic, about 2 minutes.
    3 tablespoon ghee, 1 inch cinnamon stick, 1 large bay leaf, 3 green cardamom pods, 3 cloves
  • Reduce the heat to medium-low and stir in the ginger-garlic paste and chili powder. Sauté for 1 minute.
    2 tablespoon ginger-garlic paste, 1 teaspoon Kashmiri chili powder
  • Stir in the reserved prepared gravy and water (⅓ cup), and simmer, stirring often, until slightly thickened and the butter has been incorporated into the sauce, about 10 minutes. Taste and add more salt, if desired.
    prepared gravy, ⅓ cup water
  • Remove the whole spices with a skimmer (or slotted spoon), if desired.
  • Drain the paneer and gently add it to the sauce. Use your fingers (or hands) to crush the fenugreek into the sauce (about 1 tsp). Stir and simmer for 3 minutes.
    1 teaspoon fenugreek leaves
  • Turn off the heat and stir in 2 tablespoon of the cream. Transfer to a serving bowl and garnish with additional cream and chopped cilantro.
    2 tablespoon heavy cream, 2 tablespoon cilantro
  • Serve at once with steamed rice.
    steamed rice

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
See the blog post for more details on the spices and ingredients used in this dish. 
Hot green peppers/chilis can be found at Asian and Indian markets. They carry quite a bit of heat. We add one pepper, and it gives just a some kick. If you want minimal to no spice, then omit the pepper. For extra heat, use two peppers. 
The sauce can be made 24 hours in advance. Reheat on the stove until bubbly. 
Leftovers will keep in an air-tight container in the fridge for 5 to 7 days. The sauce can be frozen for 2 to 3 months. Thaw completely before reheating. 

Nutrition

Calories: 522kcal | Carbohydrates: 17g | Protein: 13g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 113mg | Sodium: 658mg | Potassium: 501mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1410IU | Vitamin C: 26mg | Calcium: 396mg | Iron: 1mg

Homemade Chocolate Ice Cream

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Homemade Chocolate Ice Cream is a rich and creamy treat that’s perfect for chocolate lovers craving something indulgent. Made with simple ingredients and a smooth texture, it’s even more decadent when topped with an easy, homemade chocolate sauce that intensifies the chocolate flavor with every bite.

A white ice cream bowl filled with three scoops of homemade chocolate ice cream with a silver spoon inserted off to the side.
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🍫 The Ingredients

A handful of quality ingredients come together to create a delicious chocolate ice cream with rich flavor and a smooth, creamy texture. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade chocolate ice cream on a wooden grey background including semi-sweet chocolate, heavy cream, milk, vanilla extract, cocoa powder, egg yolks, and sugar.

🥛 Substitutions and Variations

  • Cream – Whole milk and heavy cream work well with this ice cream. However, you can substitute half and half for either of them. We don’t recommend low-fat or skim milk.
  • Chocolate – Go with either unsweetened regular cocoa powder or Dutch-process cocoa powder. For the chocolate, use either bittersweet chocolate or semisweet chocolate.
  • Additional ingredients – For even more chocolate flavor, add milk chocolate, dark chocolate, or white chocolate chips during the last few minutes of churning. You could also swirl in the homemade chocolate sauce as the cream is churning.

See the recipe card (with video) below for a full list of ingredients and measurements.

👩🏼‍🍳 How To Make Chocolate Ice Cream Custard

A person transferring granulated sugar into a saucepan filled with simmering cream and milk.
  1. Step 1: In a saucepan, combine the milk, 1 cup of cream, and the sugar. 
A person using a whisking egg yolks with heavy cream in a glass bowl on a wooden cutting board.
  1. Step 2: Whisk together the egg yolks and remaining cream. 
A person whisking a chocolate custard sauce in a glass bowl sitting on a wooden cutting board.
  1. Step 3: Sprinkle the cocoa over the top and then mix until no lumps remain.
A close-up view of a cream and milk mixture that is just starting to bubble in a saucepan on a gas stove.
  1. Step 4: Heat the cream/sugar mixture until bubbles form along the edge of the pan and the sugar is dissolved.
A person pouring a warm cream mixture from a saucepan into another bowl with a chocolate sauce mixture with egg yolks, while whisking to temper the eggs.
  1. Step 5: Remove the pan from the heat and add most of the hot liquid into the egg yolks, whisking constantly. 
A person pouring a warm chocolate cream and egg mixture that has been tempered back into a saucepan on the stove.
  1. Step 6: Pour the warm yolk mixture back into the saucepan and cook, whisking constantly, until thickened

Expert Tip

We used our electric Cuisinart 1½-quart ice cream maker in the video. You can double the recipe and churn this in an old-fashioned churn ice cream maker. Follow your manufacturer’s instructions before churning. Remember that you’ll need to allow time for the churned ice cream to freeze in the freezer for at least 3 hours before serving.

👨‍🍳 How To Make Churn Chocolate Ice Cream

A person using a spoon to lift a mixture of chocolate and simmering milk and heavy cream in a saucepan on a gas stove.
  1. Step 1: Simmer and stir until the custard coats the spoon.
A person adding pieces of semi-sweet chocolate into a saucepan that is filled with a warm chocolate cream sauce.
  1. Step 2: Add the chocolate and stir until smooth and completely melted.
A person pouring vanilla extract from a small white bowl into a saucepan filled with a chocolate custard for homemade chocolate ice cream.
  1. Step 3: Stir in the vanilla.
A person pouring a chocolate custard through a sieve over a ceramic bowl on a wooden cutting board.
  1. Step 4: Pour the custard through a sieve into a bowl, chill in an ice bath, cover with plastic, and chill in fridge for 3 hours.
A person using a large spoon to scoop out freshly churned homemade chocolate ice cream that is still soft from the bucket of an electric ice cream.
  1. Step 5: Churn according to manufacturers’ instructions. 
A person transferring freshly churned chocolate ice cream that is still soft into a white ice cream tub that will then go into the freezer.
  1. Step 6: Add to a plastic container and freeze for 3 hours or overnight.

🍦 How To Serve

  • We recommend transferring the churned cream into ice cream containers before placing them in the freezer. They are ideal for freezing and are fun to serve the ice cream from.
  • The ice cream will be quite hard after it fully freezes. Allowing the ice cream container to sit out at room temperature for 15 to 20 minutes makes scooping much easier.
  • The ice cream is scrumptious, served in a bowl or in a festive cone, which can be found in the ice cream section of most supermarkets.

🙋🏽‍♂️ Frequently Asked Questions

How can I make my homemade chocolate ice cream extra rich and creamy?

Using high-quality cocoa powder, heavy cream, and adding a bit of melted chocolate or an easy chocolate sauce can enhance the richness and creaminess.

How long does homemade chocolate ice cream last in the freezer?

When stored properly in an airtight container, homemade chocolate ice cream can last up to 2 weeks in the freezer without losing its flavor or texture.

How can I make homemade chocolate ice cream lower in calories?

To reduce calories, try using low-fat milk or yogurt instead of heavy cream, opt for a sugar substitute, and use unsweetened cocoa powder for rich chocolate flavor without added fat or sugar.

A person holding a waffle cone filled with two scoops of homemade chocolate ice cream.

🍨 Other Classic Ice Cream Recipes

Ready to make the best homemade ice cream on the block? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A white ice cream bowl filled with three scoops of homemade chocolate ice cream with a silver spoon inserted off to the side.
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Homemade Chocolate Ice Cream

Rich, creamy homemade chocolate ice cream made with simple ingredients for a delicious and indulgent treat. Always a huge hit!
Prep Time15 minutes
Cook Time20 minutes
Churn and chill time5 hours
Total Time5 hours 35 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 401kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1½ cups whole milk
  • 1½ cups heavy cream
  • ⅔ cup sugar
  • 4 large egg yolks
  • 3 tablespoon unsweetened cocoa powder
  • 6 oz semisweet chocolate roughly chopped
  • 2 teaspoon vanilla extract

Instructions

  • In a medium saucepan, over no heat, combine the milk (1½ cups), 1 cup of the cream, and the sugar.
    1½ cups whole milk, 1½ cups heavy cream, ⅔ cup sugar
  • In a large bowl, whisk together the egg yolks and the remaining ½ cup of cream until blended. Add the cocoa powder and whisk until fully mixed and no lumps are visible.
    4 large egg yolks, 3 tablespoon unsweetened cocoa powder
  • Place the saucepan over medium heat and cook, stirring often, until bubbles form around the edges of the pan and the sugar dissolves, about 4 to 5 minutes. Do not allow it to boil. Remove from heat.
  • Slowly pour about ¾ of the warm cream mixture into the bowl with the egg yolks, whisking constantly. Now, slowly pour the yolk mixture into the saucepan with the remaining warm cream, still whisking. Place the saucepan back over medium heat and cook, stirring constantly, until the custard is thick enough to coat the back of the spoon, about 4 to 5 minutes. Do not boil.
  • Remove the saucepan from the heat. Add the chocolate to the custard and let it rest for 1 to 2 minutes. Then, gently stir until the chocolate is melted and the custard is smooth. Stir in the vanilla until blended.
    6 oz semisweet chocolate, 2 teaspoon vanilla extract
  • Pour the warm custard through a sieve into a clean bowl, gently pressing the liquid through the sieve, leaving any grainy solids in the sieve.
  • Place the bowl of custard in an ice bath in a large bowl for 30 to 45 minutes. Place a piece of plastic wrap directly onto the surface of the custard and over the sides of the bowl. Refrigerate for at least 3 hours, or preferably overnight.
  • Prepare your ice cream maker with at least a 1-quart capacity according to the manufacturer's directions. Pour the custard into the ice cream maker and churn until the custard reaches the consistency of thick cream.
  • Transfer to a plastic freezer container with a lid and freeze until frim, at least 3 hours, or preferably overnight.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
This recipe makes 1 quart. Double the recipe for larger ice cream machines, if desired.
The ice cream will initially be very soft before you freeze it. Once frozen, it will be solid. To make scooping easier, let the ice cream tub sit out on the counter for 15 to 20 minutes. 
The ice cream will keep in the freezer for a couple of weeks. 

Nutrition

Calories: 401kcal | Carbohydrates: 33g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 149mg | Sodium: 36mg | Potassium: 271mg | Fiber: 2g | Sugar: 28g | Vitamin A: 863IU | Vitamin C: 0.3mg | Calcium: 113mg | Iron: 2mg

Summer Bruschetta with Tomato and Basil

by 2 Comments

Summer Bruschetta with Tomato and Basil is a simple, fresh appetizer that highlights the vibrant flavors of ripe tomatoes and fragrant basil on toasted bread. It’s the perfect light and flavorful dish to serve alongside Easy Homemade Hummus and Marinated Olives for a delicious and effortless summer spread.

A single serving of Summer bruschetta with tomato and basil resting on a wooden cutting board.
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🥖 The Ingredients

With just a handful of fresh ingredients, this summer bruschetta comes together to create a satisfying and delicious appetizer bursting with vibrant flavors. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Summer bruschetta with tomato and basil on a grey wooden background including a French baguette, garlic, cherry tomatoes, basil, olive oil, salt, and pepper.

🌿 Substitutions and Variations

  • Bread – A sliced baguette is traditional, but many types of sliced bread will work. You could also serve this on sliced homemade focaccia for a wonderful depth of flavor.
  • Tomatoes – We use cherry or grape tomatoes in this recipe. However, any ripe tomato will work. Chop the tomatoes as fine as you want. Just remember, if they are too chunky, they will be harder to pile onto the toasted bruschetta. Sun-dried tomatoes can be used in place of the cherry tomatoes.
  • Other Flavor Enhancers – We like the simplicity of this summer bruschetta. However, you could also include chopped sautéed mushrooms, cooked spinach, and sautéed (and chopped) veggies such as eggplant, yellow squash, and zucchini.
  • Herbs – Basil is classic, but you can use thyme, rosemary, or chives, or a combination of all of them. Fresh is best, but dried herbs can be used in a pinch.

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

The tomato and basil topping can be made up to 24 hours in advance. Allowing the flavors to meld for at least a few hours will enhance their depth. We don’t recommend slicing and toasting the bread more than an hour in advance of serving (the bread will dry out). And don’t add the topping until just before serving.

👩🏼‍🍳 How to Make Summer Bruschetta with Tomato and Basil

A person using a wooden spoon to mix halved red, yellow, and orange cherry tomatoes with chopped fresh basil.
  1. Step 1: In a bowl, mix the tomatoes with the basil.
A person pouring extra-virgin olive oil into a glass bowl that is filled with a mixture of halved cherry tomatoes, chopped fresh basil, salt, and pepper.
  1. Step 2: Add the oil and a pinch each of salt and pepper. Stir again.
A person rubbing a clove of garlic that has been halved onto the surface of sliced baguette next to other slices that are all resting on a large wooden cutting board.
  1. Step 3: Brush the bread slices with oil and garlic.
Thin slices of a baguette that are being toasted on a grill pan on a gas stove.
  1. Step 4: Grill the bread until toasted on both sides.
A person using a spoon to transfer a cherry tomato and basil topping onto a toasted slice of a baguette with other Summer bruschetta with tomato and basil sitting nearby on a cutting board.
  1. Step 5: Top each toasted slice with a mound of tomato mixture. 
A person placing a Summer bruschetta with tomato and basil on a black plate next to more burshetta.
  1. Step 6: Place on a platter and serve at once. 

🍽️ How To Serve

🙋🏽‍♂️ Frequently Asked Questions

What type of bread is best for summer bruschetta?

A crusty Italian bread or baguette works best, as it toasts nicely and holds the toppings without becoming soggy.

Can I prepare the tomato and basil mixture ahead of time for summer bruschetta?

Yes, you can mix the tomatoes, basil, garlic, and olive oil a few hours in advance to let the flavors meld, but toast the bread just before serving.

How can I keep the summer bruschetta from getting soggy?

To prevent sogginess, toast the bread until crisp and drain any excess liquid from the tomato mixture before spooning it onto the bread.

Is summer bruschetta with tomato and basil a healthy appetizer?

Yes, it’s a light and nutritious appetizer made with fresh vegetables, healthy olive oil, and whole-grain bread, making it a wholesome choice.

A person using a spoon to transfer a cherry tomato and basil topping onto a toasted slice of a baguette with other Summer bruschetta with tomato and basil sitting nearby on a cutting board.

☀️ Other Summer Appetizers

Ready to make the most delicious appetizer of the summer? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A single serving of Summer bruschetta with tomato and basil resting on a wooden cutting board.
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5 from 1 vote

Summer Bruschetta with Tomato and Basil

A fresh and flavorful summer bruschetta featuring ripe tomatoes, fragrant basil, garlic, and olive oil served on crispy toasted bread for a perfect light appetizer.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American / Italian
Servings: 8
Calories: 112kcal
Author: Kris Longwell

Equipment

  • Grill pan or gas, charcoal, or electric grill.

Ingredients

  • 2 cups cherry tomatoes varied colors, halved or quartered
  • ⅓ cup basil fresh, chopped
  • ¼ cup extra-virgin olive oil
  • Kosher salt and black pepper
  • 1 large clove garlic halved, lengthwise
  • 1 baguette cut into ½-inch slices

Instructions

  • In a medium-sized bowl, gently stir together the tomatoes and the basil.
    2 cups cherry tomatoes, ⅓ cup basil
  • Add a couple of healthy dashes of the oil, and then add a couple of pinches of salt and pepper. Gently stir again.
    ¼ cup extra-virgin olive oil, Kosher salt and black pepper
  • Preheat a grill pan (or cast-iron skillet) over medium-high heat (or fire up your grill).
  • Brush the bread with the cut side of the garlic and then brush on some of the oil (only on one side of the bread).
    1 large clove garlic
  • Grill the bread until toasted on both sides, about 3 to 4 minutes per side.
    1 baguette
  • Transfer the toasted bread to a platter, oil side up. Mound the tomato-basil mixture on top of each slice. Serve at once.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The slices of bread can also be toasted in a cast-iron skillet or in a toaster oven if you don’t have a grill pan or outdoor grill. 
The tomato mixture can be made up to 24 hours in advance. Don’t recommend assembling until just before serving. 
 

Nutrition

Calories: 112kcal | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 286mg | Sugar: 98g

Mom’s Goulash (American-Style)

by 5 Comments

Mom’s Goulash (American-Style) is a classic comfort food made with hearty ground beef, tender elbow macaroni, and a rich tomato sauce. It’s a simple, satisfying meal that’s perfect for busy weeknights and sure to please the whole family. It’s quite a bit simpler than our Classic Hungarian Goulash, but no less delicious!

A white bowl filled with Mom's goulash (American-style) sitting on a white dinner plate with two pieces of toast resting on the plate next to the bowl.
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🥫 The Ingredients

The pantry-friendly ingredients in this classic dish come together effortlessly to create a deeply flavorful and comforting one-pot wonder. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Mom's goulash (American-style) on a wooden grey background including ground beef, macaroni pasta, bell pepper, onion, garlic, beef stock, tomato sauce, diced tomatoes, and herbs.

👉 Substitutions and Variations

  • Protein – Ground beef is traditional for this dish. We recommend lean beef (90% lean) to reduce the amount of grease. For a healthier version (but still delicious), consider ground turkey or ground chicken. Plant-based ground is great, too!
  • Tomatoes – We like the combination of tomato sauce and canned fire-roasted diced tomatoes. However, regular canned diced tomatoes, crushed tomatoes, stewed tomatoes, or even Ro-tel are all great choices.
  • Vegetables – We love the subtle flavor and texture of sautéed bell peppers, onion, and garlic. For a little zip, add a diced (seeded) jalapeño. You can also omit any of these ingredients and still have a delicious goulash.
  • Pasta – Small elbow macaroni is traditional, but any type of small pasta will work, including penne, ziti, rigatoni, bow tie, egg noodles, or large macaroni. You can’t go wrong!

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

The sauce will be thin (not thick) when you first add the macaroni. This is normal. As the pasta cooks, it will absorb some of the liquid, and the sauce will naturally thicken. If you like a thinner sauce, add a little more broth once the pasta is tender. If you want your sauce thicker, continue simmering until the desired consistency is reached. Or, add 1 to 2 tablespoons of tomato paste.

👩🏼‍🍳 How To Make Mom’s Goulash (American-Style)

A person adding chopped onion from one glass bowl and chopped green bell pepper from another glass bowl into a skillet that had ground beef and minced garlic in it.
  1. Step 1: In a large skillet, add the ground beef, onions, bell pepper, and garlic. Cook until the meat is no longer pink.
A person holding small bowls of salt and pepper over a skillet filled with browned ground beef with sautéed bell peppers and onions in it.
  1. Step 2: Safely discard excess grease and lightly season the cooked beef with salt and pepper.
A person pouring beef broth from a plastic measuring cup into a skillet that is filled with browned ground beef, sautéed bell peppers and onion, as well as tomato sauce, fire roasted tomatoes, bay leaves, and seasonings.
  1. Step 3: Stir in the tomato sauce, fire-roasted tomatoes, Worcestershire sauce, bay leaves, salt, pepper, seasonings, and beef broth.
A person dumping uncooked small elbow macaroni from a glass bowl into a skillet filled with a red simmering American-style goulash meat sauce.
  1. Step 4: Stir to combine and then stir in the macaroni.
A wooden spatula being used to stir partially cooked elbow macaroni in a large skillet filled with a tomato and beef sauce.
  1. Step 5: Bring to a simmer and cook, stirring often, until pasta is tender and the sauce has thickened.
a person sprinkling chopped Italian parsley over the top of a skillet full of Mom's goulash (American-style) with a wooden spoon inserted into the middle of it.
  1. Step 6: Garnish with chopped parsley, if using.

🍽️ How To Serve, Store, and Reheat

  • This is perfect served right from the skillet, however, you can easily transfer the dish to a serving bowl. We like to garnish the dish with chopped Italian parsley, but that’s optional.
  • The dish is so hearty, you don’t need any sides. Toasted bread or easy skillet dinner rolls are a wonderful accompaniment.
  • Leftovers are even more delicious. They will keep in an air-tight container with a lid in the fridge for 5 to 6 days.
  • Reheat in a skillet on the stove over medium heat with a splash or two of broth or water.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Mom’s Goulash (American-style) ahead of time?

Yes, goulash tastes even better the next day as the flavors meld, and it reheats well for quick meals.

What type of pasta is best for American-style goulash?

Elbow macaroni is the traditional choice, but you can also use other small pasta shapes such as shells or rotini.

Can I add vegetables to Mom’s Goulash (American-style)?

Absolutely! Adding sautéed zuchinni, squash, or mushrooms can enhance the flavor and nutrition of the dish.

How is American-style goulash different from traditional Hungarian goulash?

American-style goulash is a simple, hearty pasta and ground beef dish with tomato sauce, while Hungarian goulash is a stew made with chunks of beef, paprika, and a rich broth, often served without pasta.

A deep skillet filled with Mom's goulash (American-style) with a wooden spoon inserted into it with a small bowl of chopped parsley sitting nearby.

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A white bowl filled with Mom's goulash (American-style) sitting on a white dinner plate with two pieces of toast resting on the plate next to the bowl.
Print Recipe
5 from 2 votes

Mom’s Goulash (American-Style)

Mom's American-style goulash is a family favorite comfort meal featuring tender ground beef, elbow macaroni, and a savory tomato sauce, all cooked together in one easy pot.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 455kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet 12-inch

Ingredients

  • 1 lb ground beef 90% lean
  • 1 green bell pepper seeded and chopped
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2½ cups beef broth
  • 1 14.5 oz can fire-roasted tomatoes diced, with juices
  • 8 oz can tomato sauce
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon basil dried
  • 1 teaspoon oregano dried
  • 2 bay leaves fresh or dried
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1½ cup small elbow macaroni
  • 1 cup shredded cheddar (optional)
  • 2 tablespoon Italian parsley chopped, for garnish (optional)

Instructions

  • In a large skillet over medium heat, cook the beef with the peppers, onion, and garlic. Cook until the beef is no longer pink and the veggies are tender, about 5 to 8 minutes. Stir in a pinch of salt and pepper. Safely discard most of the excess grease.
    1 lb ground beef, 1 green bell pepper, 1 medium onion, 4 cloves garlic
  • Stir in the beef broth, tomatoes, tomato sauce, Worcestershire sauce, basil, oregano, bay leaves, salt, and pepper. Bring to a simmer.
    2½ cups beef broth, 1 14.5 oz can fire-roasted tomatoes, 8 oz can tomato sauce, 2 teaspoon Worcestershire sauce, 1 teaspoon basil, 1 teaspoon oregano, 2 bay leaves, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
  • Stir in the macaroni and simmer until the pasta is tender and the sauce has thickened, about 15 to 20 minutes.
    1½ cup small elbow macaroni
  • Serve at once with shredded cheddar and chopped Italian parsley, if desired.
    1 cup shredded cheddar, 2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We like fire-roasted diced tomatoes, but any type of canned tomatoes will work, including diced, crushed, or stewed.
The sauce will be thin before you add the macaroni. As the pasta absorbs some of the liquid, the sauce will thicken. If you want the sauce thinner, stir in a splash or two of broth. If you want it thicker, let the sauce simmer another 10 minutes, or stir in tomato paste. 
Leftovers are excellent and can be stored in an air-tight container in the fridge for 5 to 6 days. Reheat on the stove over medium heat until bubbly. Add a splash of broth or water to loosen the sauce. 

Nutrition

Calories: 455kcal | Carbohydrates: 10g | Protein: 29g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 2003mg | Potassium: 730mg | Fiber: 2g | Sugar: 4g | Vitamin A: 827IU | Vitamin C: 34mg | Calcium: 269mg | Iron: 4mg