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Smoked Ham and White Bean Stew with Kale

by 12 Comments

This is truly one of the most heart-warming and comforting stews that we’ve ever made and served. 

The flavors are deep and it all comes together in less than 2 hours. We show you the tips for keeping it slightly thinner and more like a soup, or how to thicken it enough to stick to your ribs. We love this served with our Homemade Country White Bread.  Pure comfort!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

Smoked ham, kale and white bean stew

How To Make Smoked Ham and White Bean Stew

There is no doubt about it, this stew has been a classic in our home for quite some time now.

And it really quite easy to prepare!

This stew is a wonderful combination of vegetables, ham, beans, broth, and amazing herbs.

We start off by sautéing a standard mirepoix (chopped, onion, celery) along with finely chopped (and seeded) jalapeno, fresh garlic, bay leaves, and a pinch of cayenne.

EXPERT TIP: A little later on, we’ll add the beans. The easiest method for preparing the beans is to allow them to soak overnight. If you’re in a pinch for time, check out the NOTES section of the recipe card for faster methods.

A large Dutch oven filled with sautéed mirepoix and bay leaves.

Choosing the Best Ham

When perusing the ham section in your local supermarket, it may seem confusing on which is the best choice for this stew, and beyond.

We recommend picking up a cured and smoked ham that is not sliced. It’s already fully cooked and the smoking process adds a depth of flavor that works perfectly in the stew.

EXPERT TIP: If you can’t find unsliced smoked ham in the ham section of the meat section of your supermarket, just head over to the deli area. They are used to slicing all types of ham, but if you ask, they’ll be more than happy to cut you a 2 lb slab of meat. Whatever you do, don’t select the canned ham variety. It’s pumped with things you don’t really want in your stew. Learn more about types of ham here.

We usually use a knife to cut away the exterior rind of the ham before we cubed the meat. The rind is completely edible but can be a bit chewy in the stew. We save it for future use when simmering beans.

A bowl of cubed smoked ham being dropped into a Dutch oven filled with sautéed vegetables.

What Type of Bean To Use for Smoked Ham and Bean Stew?

Now, hopefully, your beans at this point are ready to be added to the party. (See NOTES for more info about how to prepare the beans).

We love going with any kind of white bean for this stew. Our favorites include:

  • Great Northern White
  • Navy
  • Cannellini
  • Baby Lima

EXPERT TIP: Navy beans are slightly smaller beans than Great Northern White or Cannellini. Either is a great option. If you really love lots of beans in your stew, then go with the larger variety. The smaller allows for a more even distribution of tastes throughout the stew, but again, it’s a matter of taste.

Transfer the softened beans into the pot after you’ve added the chicken broth.  Now it’s time to simmer for about an hour!

A bowl of white beans being dumped into a blue Dutch oven filled with chicken broth, ham, and vegetables.

After you’ve simmered the broth on low for 1 hour, it’s time to add the kale.

Kale is one of the most nutritious vegetables on the planet. Really, it is seriously loaded with healthy attributes.

And besides that, it is really, really delicious!

EXPERT TIP: The closest substitution for kale is collard greens, in fact, they are really interchangeable. Other perfectly suitable alternatives include baby spinach, Swiss chard, mustard greens, and broccoli rabe.

Just like other greens, once the kale is dropped into the simmering stew, the leaves wilt and reduce in size. You’ll just need to simmer for another 30 minutes to get the right texture and taste.

A white bowl filled with fresh kale being dropped into a pot filled with smoked ham and bean stew.

At this point, the stew is good enough to eat, although it’s more of a soup than a stew…and there’s nothing wrong with that!

However, we love an almost creamy texture (without cream!).

EXPERT TIP: A trick to thicken up the stew is to get a small sieve and grab a couple of cups of the mixture. Throw it into your food processor or blender and pureé. Add the mixture back to the stew and stir until well combined.

Ready to eat!

A wooden ladle full of smoked ham and bean stew hovering over a white soup bowl partially filled with the same stew.

When to Serve Smoked Ham and White Bean Stew

Is cold weather on the way? Are friends and family coming for a visit? There is nothing much more inviting and comforting than this wonderful stew. Seriously, this will be one you’ll make over and over again.

Perfect for a game-day meal, or for pre-holiday feast, or just a lovely Sunday dinner.

And if you like this as much as we think you will, you’ll also love our Instant Pot Smoked Sausage Stew or our Slow-Cooker Provençal Chicken Stew!

In the meantime, make this amazing stew!  Be sure to have plenty of bread for soaking up the amazing broth!

A hand dipping a torn piece of bread dipping into a bowl of smoked sausage and white bean stew.

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

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

A large white tureen filled with smoked hams and white bean stew.
Print Recipe
5 from 3 votes

Smoked Ham and White Bean Stew

This stew is an instant family classic. The flavors are so deep, and so comforting. Perfect for a cold, winter day. The aroma will fill your house with pure joy.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Bean soak12 hours
Total Time13 hours 50 minutes
Course: Soup or Stew, Stew
Cuisine: American, German
Servings: 12 people
Calories: 227kcal
Author: Kris Longwell

Equipment

  • 8 Qt Dutch Oven, or any large pot

Ingredients

  • 2 cups white beans dried
  • 2 tablespoon bacon fat or unsalted butter, olive oil
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 1 cup carrot chopped
  • 5 garlic cloves minced
  • 1 jalapeno pepper stemmed, seeded, and chopped
  • 2 bay leaves
  • 1½ teaspoon Kosher salt or more to taste
  • 1 teaspoon ground black pepper or more to taste
  • ¼ teaspoon cayenne pepper
  • 2 lbs smoked ham cut into ½-inch dice
  • 2 tablespoon whole-grain mustard
  • 1 tablespoon rosemary fresh, chopped
  • 9 cups chicken stock
  • 3 cups kale

Instructions

Do Ahead

  • Place the beans in a large pot with enough water to cover them by 2 inches. Soak overnight.

Make the Stew

  • Heat the bacon grease (or butter or oil) in a heavy pot (preferably a Dutch oven) over medium-high heat. Add the onion, celery, carrot, garlic, jalapeno, bay leaves, salt, pepper, and cayenne and cook, stirring until the veggies have softened, about 10 minutes.
  • Add the ham, mustard, and rosemary, cook for 3 minutes more, stirring occasionally.
  • Remove any beans from the pot that have floated to the top. Drain and pick over any skins that have come loose. Add the beans to the sautéed vegetables along with the chicken stock. Bring to a boil, then reduce the heat to low and cook the stew at a simmer for 1 hour.
  • Add the kale and cook for 30 minutes more.
  • Turn off the heat and let sit for 15 minutes, discard the bay leaves.
  • You can serve the soup as is at this point, but, to make it creamier...puree 2 cups of the stew in a food processor or blender and return to the stew. Stir until fully incorporated.
  • Taste for more seasonings, adding more salt and pepper if desired.

Video

Notes

We love using Great Northern White or navy beans for this stew, but pinto, red, or kidney beans would work, too.  See below for how to fast-track the beans for cooking. 
In the video, we sauté the vegetables along with 5 fresh bay leaves and then remove 3 of them before simmering.   We've played around with the number of bay leaves every time we make the stew, and we think going with 2 to 3 bay leaves from the beginning is just right.  If you love the almost minty taste of bay leaves, then go with 5.  Wesley (The Loon) thinks 2 to 3 is best, and I (Kris) agrees. 
The stew can will keep in the fridge for up to 1 week.  We think it's even better the next few days after it has time to let the flavors really meld.
The stew freezes beautifully for up to 2 months.
  • Hot Soak. In a large pot, add 10 cups of water for each pound (2 cups) of dry beans. Heat to boiling; boil for 2–3 minutes. Remove from heat, cover, and soak for up to 4 hours. 
  • Quick Soak. This is the fastest method. In a large pot, add 6 cups of water for each pound (2 cups) of dry beans. Heat to boiling; boil for 2–3 minutes. Remove from heat, cover, and soak for at least 1 hour.
  • Traditional Overnight Soak. This is the easiest method. Place dry beans in a large container; for each pound (2 cups) of beans, add 10 cups of cold water. Cover and refrigerate 8 hours or overnight.  Drain and proceed with the recipe. 

Nutrition

Calories: 227kcal | Carbohydrates: 19g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 1521mg | Potassium: 725mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3535IU | Vitamin C: 24mg | Calcium: 82mg | Iron: 3mg

POST UPDATE: This recipe was originally published in February 2015, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in November 2020!
This is a recipe adapted from Robert Cove and re-created by Chef Donald Link.

Potstickers

by 7 Comments

If you love Chinese food and you love yummy appetizers, then this is the recipe for you!

We have loved authentic Chinese food for so many years. It became a staple in our lives when we lived on the Upper West Side of Manhattan, New York. If you like these, you’ll probably love our Pork Dumplings with Peanut Sauce, Beef and Broccoli Stir-Fry, Homemade Hot and Sour Soup, and our Homemade Egg Rolls! But in the meantime, let’s make some Chinese Potstickers!

A potsticker being dunked into a bowl with chop sticks into a bowl of soy dipping sauce

How To Make Authentic Potstickers

These little gems may seem difficult to make in your own kitchen, but we promise, they’re really not hard to prepare.

You may need to make a run to your local Asian market or order an ingredient or two online.

Prepping the Ingredients

Before you start assembling the filling, you’ll need to do a little bit of prep work for the dried mushrooms and fresh cabbage.

Let’s focus on the mushrooms first:

EXPERT TIP: You’ll want to first start by rehydrating your dried wild mushrooms. We love using dried shiitake. It’s very important that you do not cook with the dried mushrooms; you MUST first soak them in warm water to reconstitute them. After 30 minutes, drain them and then give them a rough chop.

Dried shiitake mushrooms being rehydrated and then chopped on a cutting board.

Now, it’s time to prep the cabbage. We love using Napa cabbage, but really any type of cabbage will work.

Simply salt the cabbage, which will bring out the excess liquid and make it nice and soft.

Use your hands to wring out the water.

A person using salt to help remove extra water from chopped cabbage sitting in a glass bowl.

Making the Pork Filling

Now, it’s time to bring it all together.

Mix together the uncooked pork with the drained and chopped mushrooms, the softened cabbage, and other delicious ingredients.

EXPERT TIP: The filling can be prepared up to 2 days in advance and kept in an air-tight container in the fridge. You can also freeze the filling for up to 1 month. See the NOTES for instructions on freezing cooked potstickers.

A glass bowl filled with ground pork, chopped cabbage, mushrooms, chives, and a wooden spoon ready to mix it all together.

How To Form Potstickers

Now comes the fun part! Forming the dumplings! By the way, you may be asking, what’s the difference between potstickers and dumplings? Learn about the subtle difference here.

Simply place a wonton wrapper on a cutting board and add 1 teaspoon of the filling in the middle, and then fold the wonton over and seal.

EXPERT TIP: We like to use our index fingers to make little pouches on the edges for that authentic look. Make sure you keep your fingers moist, which helps the edges of the wontons adhere to each other. For the wrapper, you can use wonton wrappers or dumpling wrappers.  Wonton wrappers can usually be found in the vegan area of the produce department in most well-stocked supermarkets.

A person going through the steps of filling a wonton wrapper with filling and forming a potsticker.

Now it’s time to cook them up!

Potstickers are traditionally lightly fried on one side of the dumpling, and then flipped over and steamed for the remainder of the cooking process.

EXPERT TIP: You’ll need to cook them in batches. Simply place the cooked dumplings on a sheet pan and place it in a low-temp oven (250°F) until the next batch is done. Keep an eye on the temperature of the skillet! Don’t let them burn as they are seared and then steaming! And YES! The pork cooks perfectly during the process.

Potstickers being seared and then steamed in a large non-stick skillet with a lid.

When To Serve Potstickers

These are such a delicious, savory treat to serve for almost any occasion.

We love serving them at parties, but they make a spectacular appetizer for a glorious Asian-themed dinner party.

They’re also so much fun to make for a late-night snack! Serve them whenever you’re in the mood for an incredibly delicious appetizer!

Two cooked potstickers sitting on a black plate with a platter of potstickers in the background.

And of course, when you’re serving the potstickers, we highly recommend making a batch of Ginger-Soy Dipping Sauce.

Chopsticks or not, these babies are addictively delicious!

Just look at that!

A platter of potstickers next to a bowl of dipping sauce.

And the filling is the perfect match to the chewy and delicious wrapper.

Once you take a bite, dip the potsticker back into the dipping sauce, so that the filling soaks up all the goodness. (Serve a separate small bowl of sauce for each person you are serving so no one has to worry about double-dipping!)

These are so good! You and your guests will flip for them, we promise!

A potsticker that has been split open with the pork filling visible.

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

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

A potsticker being dunked into a bowl with chop sticks into a bowl of soy dipping sauce
Print Recipe
5 from 1 vote

Potstickers

These potstickers are authentic and are just so good and one the Loon's all-time favorites. You're gonna love 'em! Be sure to whip up a batch of the Ginger-Soy Dipping Sauce, too! Link to recipe below.
Prep Time15 minutes
Cook Time18 minutes
Resting time for mushrooms and cabbage30 minutes
Total Time1 hour 3 minutes
Course: Appetizer
Cuisine: asian
Servings: 10
Calories: 118kcal
Author: Kris Longwell

Equipment

  • Skillet (preferably) non-stick with a lid

Ingredients

  • ½ cup shiitake mushrooms dried
  • 1½ cups napa cabbage roughly chopped
  • Salt and freshly ground black pepper
  • ¼ lb pork ground
  • ¼ cup chives Chinese chives, if possible
  • 1 tablespoon light soy sauce
  • 1 tablespoon sesame oil
  • 1½ teaspoon Chinese rice wine
  • 1 teaspoon ginger minced
  • 1 teaspoon garlic minced
  • 1½ tablespoon cornstarch
  • 20 wonton wrappers or dumpling wrappers
  • 2 tablespoon canola oil divided
  • ½ cup chicken stock divided
  • Ginger-Soy Dipping Sauce for dipping!

Instructions

  • Soak the dried mushrooms in warm water for 30 minutes. Stir occasionally. Drain, and then roughly chop. Set aside.
    ½ cup shiitake mushrooms
  • Meanwhile, in a large bowl, toss together the cabbage and 1 teaspoon of salt, and let it stand for 30 minutes to leach out water from the cabbage. Use your hands to wring out as much of the water from the cabbage as possible. Roughly chop the cabbage again. Place in a small bowl and set aside.
    1½ cups napa cabbage, Salt and freshly ground black pepper
  • Add the mushrooms, cabbage, pork, chives, soy sauce, sesame oil, rice wine, ginger, garlic, cornstarch, and ¼ teaspoon black pepper, and using a wooden spoon, mix to combine the ingredients well.
    ¼ lb pork, ¼ cup chives, 1 tablespoon light soy sauce, 1 tablespoon sesame oil, 1½ teaspoon Chinese rice wine, 1 teaspoon ginger, 1 teaspoon garlic, 1½ tablespoon cornstarch
  • To fill each potsticker, place a wrapper on a work surface and brush the edges with water. Cover the other wrappers with a slightly damp kitchen towel to prevent them from drying out. Place 1 teaspoon filling in the center of the wrapper, fold the wrapper in half to enclose the filling, and pleat the outer edge with your thumb and index finger (see photo).
    20 wonton wrappers
  • Place the formed potsticker on a baking sheet and repeat with the remaining filling and wrappers.
  • Preheat to 250°F.
  • In a large nonstick frying pan over medium-high heat, heat 1 tablespoon of the canola oil. Add 10 potstickers, flat bottom down, and in a single layer. Sear until golden brown on the bottom, 3 - 4 minutes.
    2 tablespoon canola oil
  • Pour ¼ cup of the stock into the pan, cover, and let steam until all the broth evaporates, the pot stickers are tender, but still firm, and the filling is cooked through, 4 - 5 minutes.
    ½ cup chicken stock
  • Transfer to a baking pan and place in the oven. Follow the same steps for cooking the remaining potstickers.
  • Serve pot stickers once with the ginger-soy dipping sauce.
    Ginger-Soy Dipping Sauce

Video

Notes

Many of the ingredients in this recipe can be found in the Asian section of many well-stocked supermarkets.  If you have access to an Asian market, you'll have no trouble finding the ingredients there.  You can also order online.
If you can't find Chinese chives, just use regular chives.  Regular soy sauce can be substituted for the light soy sauce.  
Wonton wrappers, dumpling wrappers, or potsticker wrappers work well.  Many supermarkets carry wonton wrappers in the produce department, often near vegan products.
These cooked potstickers freeze beautifully.  Place in a flat layer in a container.  And freeze for up to 2 months.  Let thaw completely and then warm in a skillet with a little broth.
You can also freeze uncooked potstickers in the same manner you would if they were cooked.  Let them thaw, and then cook them according to the recipe instructions.
Cooked potstickers will keep in the fridge for up to 1 week, although we think they're best when served fresh off the stove.  

Nutrition

Calories: 118kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 152mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

POST UPDATE: This recipe was originally published in October 2016 but was updated with improved tweaks to the recipe, with new tips and photography, and a fabulous new video in November 2020.
This recipe is inspired and adapted from: Williams Sonoma Pot Stickers.

Sweet Potato Bundt Cake with Brown Sugar Icing

by 9 Comments

This deeply flavorful cake has become a fall classic at our house, and we think you’ll understand why.

The thread of sweet potatoes, along with the swirls of pumpkin cinnamon spice, matched with the brown sugar icing just can’t be beaten.  And it can easily be prepared 1 to 2 days in advance of serving. Perfect for the holidays and beyond.

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A sweet potato bundt cake on a white circular plate with a slice missing.

How To Make Sweet Potato Bundt Cake with Brown Sugar Icing

This cake is really not difficult to make at all and is very pantry-friendly.

The ingredients are warm and so comforting and the final presentation is absolutely gorgeous.

The Ingredients You Will Need

The ingredients in this cake all come together to make a wonderful autumnal dessert, but in all honestly, we love it all year long. It’s really that good!

Here are the ingredients you’ll need for this glorious cake:

  • Unsalted butter
  • Cream cheese
  • Dark brown sugar
  • Egg
  • Sweet Potato
  • Vanilla Extract
  • Self-Rising Flour
  • Pumpkin Pie Spice

Quintessential fall yumminess!

Shredded sweet potatoes next to a whole sweet potato and bowl of cream cheese and pecans.

The Perfect Icing on the Cake

And did I mention the brown sugar icing? Oh, man…it’s just so perfect.

The Loon says it almost has a maple flavor to it, and I agree. It’s the perfect topping to this flavorful cake.

EXPERT TIP: Simmering the brown sugar with the butter, cream, and corn syrup will turn it into a caramel sauce, which is what you want. Be sure to only let the liquid simmer for 1 minute, and then quickly remove from heat. If it simmers too long over high heat, it will thicken up too much, and become almost brittle.

A spoon drizzling brown sugar icing over the top of a sweet potato bundt cake sitting on a wire rack.

Trust us when we tell you this Sweet Potato Bundt Cake with Brown Sugar Icing is the perfect fall dessert.

And you’re going to love the way your home smells as this bakes in the oven. Amazing!

Ever wonder how the magical bundt cake became so famous?  Well, you can learn much about that by simply clicking here!

A sweet potato bundt cake with a slice removed from it.

When To Serve Sweet Potato Bundt Cake

Obviously, this cake is wonderful served during the holiday season.  Other holiday favorites are our Pumpkin Whoopie Pies and Sweet Potato Pie with Pecan Topping!

It’s the perfect ending to a Thanksgiving feast with a Perfect Turkey, Mashed Potatoes, and Green Bean Casserole.

EXPERT TIP: The cake stays deliciously moist and tender for several days when covered. You can freeze the cake for up to 1 month. Allow to completely thaw before serving. If freezing, we suggest not icing the cake until after it’s thawed.

A sweet potato bundt cake on a white circular plate with a slice missing.

Ready to have fun in the kitchen with the perfect fall baking bundt cake? 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 sweet potato bundt cake on a white circular plate with a slice missing.
Print Recipe
5 from 1 vote

Sweet Potato Bundt Cake with Brown Sugar Icing

This Sweet Potato Bundt Cake with Brown Sugar recipe is the bomb! Perfect for fall or anytime you are in the mood for a really delicious moist bundt cake. The brown sugar icing sets it over the top! This has become a Loon favorite and is requested every year when the cool weather sets in!
Prep Time20 minutes
Cook Time50 minutes
Cool time1 hour
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 754kcal
Author: Kris Longwell

Equipment

  • 10 to 15 cup Bundt pan

Ingredients

FOR THE CAKE

  • Cooking spray
  • ¾ cup unsalted butter room temp
  • 8 oz cream cheese room temp
  • 1⅓ cups sugar divided
  • 1 cup brown sugar dark, plus 1 tbsp, divided
  • 4 large eggs
  • 1½ cups sweet potato peeled and grated, a box grater works perfectly
  • 1 teaspoon vanilla extract
  • 3 cups self-rising flour
  • 1 tablespoon pumpkin pie spice plus 1½ tsp, divided

FOR THE ICING

  • ¼ cup brown sugar dark
  • 3 tablespoon heavy cream divided
  • 1 tablespoon unsalted butter
  • 1 tablespoon light corn syrup
  • 1 cup confectioners' sugar
  • ⅛ teaspoon salt
  • ½ cup chopped pecans for garnish on top

Instructions

MAKE THE CAKE

  • Preheat oven to 350° F.
  • Spray a Bundt pan with baking spray. Set aside.
  • In a large bowl, beat butter and cream cheese at medium speed with a mixer until fluffy, 3 to 4 minutes.
  • Mix in 1 cup sugar and 1 cup brown sugar until incorporated, about another 3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Add shredded sweet potato and vanilla, beating until combined.
  • In a medium bowl, whisk together flour and 1½ teaspoons pumpkin pie spice.
  • Gradually add flour mixture to sweet potato mixture, beating at low speed just until combined.
  • In a small bowl, stir together the remaining ⅓ cup sugar, remaining 1 tablespoon brown sugar, and remaining 1 tablespoon pumpkin pie spice.
  • Spoon ⅓ of the batter into the prepared pan (batter will be thick and a little sticky), spreading evenly.
  • Sprinkle half of the sugar-spice mixture over batter.
  • Repeat the process once and then top with the remaining batter.
  • Bake until an inserted toothpick near the center comes out clean, approximately 50 minutes.
  • Let cool in the pan for 10 minutes.
  • Carefully remove the cake from the pan and let cool completely on a wire rack.

MAKE THE GLAZE

  • In a small saucepan, bring brown sugar, 2 tablespoons cream, butter, and corn syrup to a simmer over medium heat. Cook, whisking constantly, 1 minute.
  • Pour into a medium bowl and let cool slightly.
  • Whisk in confectioners' sugar, salt and remaining 1 tablespoon cream until smooth.
  • Drizzle icing over the cake and garnish with pecans.

Video

Notes

We use the side of a box grater to shred the peeled sweet potatoes, but a food processor with a shredder attachment will work, too.
The cake batter is thick and somewhat sticky.  Use a large spoon to add the batter in thirds into the prepared pan.
If you can't find pumpkin pie spice, you can easily make your own by combining together:
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • ¾ teaspoon all-spice
  • ¾ teaspoon ground cloves.
Save what you don't use for future use.

Nutrition

Calories: 754kcal | Carbohydrates: 116g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 150mg | Sodium: 100mg | Potassium: 240mg | Fiber: 3g | Sugar: 76g | Vitamin A: 4332IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg

POST UPDATE: This recipe was originally published in October 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in November 2020!

Vegetarian Pasta Bake

by Leave a Comment

This post is kindly sponsored by OZO™, but the recipe, photographs, video, and opinions are 100% ours. 

If you’re looking for a healthy pasta dish that does not compromise on flavor, you’ve come to the right place.

If you know much much about us, you know that we are just crazy for a delicious bowl of homemade pasta.  And, that includes a delicious meat sauce.  But folks, when you take your first bite of this robust sauce, bursting with those classic Italian layers of flavor that we all know and love so well, you’ll be sold.  

A large cast-iron skillet filled with vegetarian pasta bake with a spoon in it.

How To Make Vegetarian Pasta Bake

This recipe has become one of our go-to pasta recipes, especially on a busy weeknight.

The sauce can be made in advance and assembly is a snap!

 

You can really adapt this recipe with your favorite ingredients.

We absolutely love the addition of sautéed mushrooms and the holy trinity of vegetables – onions, carrots, celery (mirepoix).

EXPERT TIP: For the mushrooms, we go with sliced button (white) mushrooms. Shiitake, baby bella, and porcini are all wonderful options or a combination of them. If using dried mushrooms, always follow package instructions for rehydrating them before cooking with them. Sauté them with olive oil, and simply season them with salt and pepper. Cook the mirepoix in the same skillet (with mushrooms removed) until just tender.

Sliced mushrooms sautéing in a skillet and mirepoix also sautéing.

OZO Plant-Based Protein is Naturally Delicious

We are so thrilled to have partnered with OZO™ for this incredible vegetarian pasta dish.

The OZO Plant-Based Proteins are straightforward and include no artificial ingredients. Even though they are certified vegan, they are also perfect to use in a “flexitarian” diet. In other words, skip the beef, but not the cheese!  This Protein-Based Ground features a high-quality pea protein that is a great source of iron and has been known to aid in muscle growth, weight loss, and heart health.

A little red wine, along with the vegetables, San Marzano tomatoes, and herbs make this a sauce that honestly tastes as good as the sauce at your favorite Italian restaurant. It’s really that good.

EXPERT TIP: Keep the OZO Plant Base Ground frozen until about 24 hours before you’re ready to cook with it. Just transfer it to the refrigerator and it will thaw perfectly.

Red wine pouring from a small carafe into a skillet of ground plant-based protein and sautéed vegetables.

Choosing the Best Pasta

Now it’s time to add the pasta to the party.

We love using a medium-sized pasta for our Vegetarian Pasta Bake, but you really can’t go wrong with whatever you have on hand.

Here are the types of pasta we recommend:

  • Penne
  • Rigatoni
  • Ziti
  • Farfalle
  • Campanelle
  • Fusilli
  • Conchiglie
  • Calamarata

Mmmmmm…we’re getting close folks!

A cast-iron skillet filled with pasta in a vegetable sauce.

Of course, a good pasta bake recipe has to include cheese.

Whole milk mozzarella and grated Parmesan cheese are our favorite types of cheese for this dish.

EXPERT TIP: We love to make this pasta bake in our 12-inch cast-iron skillet. You can make everything right in the skillet, top it with the cheese, and then bake to perfection. If you don’t have a cast-iron skillet, no worries. Simply transfer the pasta mixture to a baking dish and then top with cheese.

A hand sprinkling grated mozzarella cheese over a pan filled with pasta and sauce.

What to Serve with Vegetarian Pasta Bake

This is one of those one-pot wonder dishes that will feed a hungry family.

It’s so robust and filling (yet healthy), that all you really need is some crusty Italian bread and maybe a nice green leaf salad topped with our balsamic vinaigrette! 

A hearty red wine, such as cabernet, Zinfandel, or Pinto Noir all pair beautifully with the dish. 

EXPERT TIP: The entire dish can be prepared up to 2 days before baking. Simply cover with foil and keep in the fridge until ready to bake. Add another 15 minutes to the baking time if the pasta is chilled. If frozen, allow to thaw in the refrigerator overnight, or add another 40 minutes of baking, but be sure to cover with foil once the top is starting to brown.

A large cast-iron skillet filled a vegetarian pasta bake next to a gold spoon.

Quality Ingredients Make the Best Sauce

There is a reason this sauce is so incredibly flavorful: The simplicity and freshness of clean ingredients.

We can say without one hesitation of doubt that OZO has completely raised the bar on plant-based protein offerings. In addition to this incredible protein-based ground, OZO also offers Plant-Based Burgers and Plant-Based Mexican Seasoned Ground. The sky is the limit with these delicious products!  Check out our Plant-Based California Burgers!  They are the bomb!

As you all know, we think eating delicious food is one of the greatest joys in life – and OZO meets us at the culinary intersection of superior taste, nutrition, and convenience.

Don’t you want some of this?

A cast-iron skillet filled with vegetarian pasta bake next to a package of OZO ground protein.

This Vegetarian Pasta Bake hits all the perfect notes that you want from a classic Italian pasta dish.

Taste. Texture. Comfort.

And you can take even further comfort in knowing you’re eating a healthier version than one loaded with red meat, but not compromising on flavor at all.   Major win!

A block of Parmesan cheese being grated over a plate of vegetarian pasta.

Ready to make the most satisfying vegetarian dishes in town?  Go for it!

And when you do, be sure to take a photo and post it on Instagram and hashtag #HowToFeedaLoon and #OZOFoods.

A large cast-iron skillet filled with vegetarian pasta bake with a spoon in it.
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Vegetarian Pasta Bake

This vegetarian pasta bake is a healthy alternative to a bolognese sauce, but honestly, does not compromise on taste or texture at all. You will be amazed at how delicious this sauce and dish is!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree / Pasta
Cuisine: Italian
Servings: 8
Calories: 390kcal
Author: Kris Longwell

Equipment

  • 12-inch cast iron skillet, or 9"x13" baking dish

Ingredients

  • 1 lb pasta
  • Kosher salt
  • 3 tablespoon olive oil divided
  • 8 oz mushrooms white button, sliced
  • black pepper freshly ground
  • 1 cup onion chopped, 1 medium-sized onion
  • 1 cup celery chopped, about 2 stalks
  • 1 cup carrots chopped, about 2 small carrots
  • 3 cloves garlic minced
  • 1 lb OZO Plant-Based Ground thawed
  • ¼ cup red wine
  • 2 tablespoon tomato paste
  • 1 28 oz. can whole tomatoes drained, San Marzano are best
  • 1 15 oz. can tomato sauce
  • 1 tablespoon oregano dried
  • 8 oz Mozzarella shredded
  • ¼ cup Parmesan cheese grated
  • 2 tablespoon parsley fresh, chopped, optional

Instructions

  • Preheat oven to 350°F. Bring a pot of salted water to a boil.
  • Add the pasta to the boiling water and follow package instructions to cook until al dente.
  • Heat 2 tablespoon of oil over medium heat in a large cast-iron skillet (or large skillet if baking the pasta in a baking dish). Add the mushrooms and sauté until soft and starting to slightly brown on the edges. Sprinkle with a little salt and pepper. Transfer the mushrooms to a bowl and set aside.
  • In the same pan, still over medium heat, add another tablespoon of oil. Add the onion, celery, and carrot and sauté until soft, about 5 minutes. Add the garlic and sauté for another minute.
  • Add the OZO Plant-Based Ground and cook for 5 minutes, stirring occasionally. Season with ¾ teaspoon salt and ½ teaspoon pepper.
  • Add the wine into the pan and simmer until reduced, about 4 minutes.
  • Stir in the tomato paste and continue stirring until fully incorporated.
  • Use your hands to squeeze the whole tomatoes into the pan. Stir in the sautéd mushrooms, tomato sauce, and oregano. Simmer for another 5 minutes. Taste and add more salt, if needed.
  • Drain the pasta and mix it into the pan with the sauce. If using a baking dish, transfer the pasta with sauce into it.
  • Sprinkle the mozzarella over the pasta and then top with the grated Parmesan.
  • Bake for 25 to 30 minutes, or until lightly browned on top and the sides are bubbling. Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley and additional grated Parmesan, if desired. Serve at once.

Video

Notes

The sauce can be made up to 3 days in advance and stored in an air-tight container in the refrigerator.  The sauce can be frozen for up to 2 months.
We recommend using a medium-sized tubular pasta such as penne, ziti, or rigatoni.
The dish can be reheated in a 350°F oven, covered with foil, for 20 minutes, or until heated through.  It reheats just fine in the microwave, too. 
The finished dish can be frozen but is best when served fresh.  

Nutrition

Calories: 390kcal | Carbohydrates: 50g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 288mg | Potassium: 419mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3097IU | Vitamin C: 6mg | Calcium: 222mg | Iron: 2mg

Chicken Tortilla Soup

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This extremely comforting soup has been a favorite in our house for many, many years.

The chicken, ancho chiles, and avocado, mixed with the crispy corn tortillas, and the deep flavors of the homemade chicken broth…come together to make the most satisfyingly delicious soup. So good!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A white bowl filled with tortilla soup topped with avocado slices, tortilla strips, and a lime wedge all sitting next to a glass of beer.

How To Make Chicken Tortilla Soup

This soup is really not difficult to prepare at all, and much of it can be made in advance.

It can also easily be adapted to your own tastes.

The most important element isn’t tortillas, although it wouldn’t be tortilla soup without them. The real key to making the best chicken tortilla soup recipe is quality chicken broth. More on that later.

Now, as mentioned, there are several components to this soup that can be made in advance.

The tortilla strips add such a wonderful taste and texture to the soup and can be made up to several days in advance.

EXPERT TIP: Frying up the strips is really easy. Simply get yellow or white corn tortillas and use a sharp knife or pizza cutter to cut the strips. Drop them into hot vegetable oil (350°F) until golden and crispy, about 1 to 2 minutes. Sprinkle with a little salt as soon as they come out of the oil. Alternatively, you can bake them in a 350°F oven. Simply brush a little olive oil on the strips and bake them for 10 minutes, toss them around a little, and then bake for another 5 minutes, until golden.

Yellow corn tortillas being cut into strips and then those strips after being fried in a basket.

What to Serve with Chicken Tortilla Soup

In addition to the tortilla strips, we love the addition of seared ancho chili bits to deepen the flavor.

Ancho chiles are dried poblanos and pack medium-low heat. They can be found in the Mexican section of many well-stocked supermarkets, Mexican food markets, or ordered online.

Other wonderful garnishes for the soup include avocado, Mexican fresco cheese, Mexican crema (or sour cream), and chopped cilantro.

To prepare the ancho chili, simply cut off the stem, cut the pepper open, lengthwise, and remove the seeds. Then heat a skillet and sear the pepper for about 30 seconds to a minute. Then, use a knife to cut them into small pieces.

Two hands pulling apart a dried ancho chili and then it being sautéd in a skillet, and then it being chopped.

Deepening the Flavor Profile

Now, it’s time to start building the basis of authentic tortilla soup.

Roasting the tomatoes concentrates the flavor and adds a depth of flavor that is just amazing.

EXPERT TIP: Do be careful when roasting the tomatoes. We find that 40 minutes softens the tomatoes just perfectly, but keep an eye on them. If your oven runs hot, it could burn the tomatoes. They should be extremely soft and just starting to brown on the edges. A baking sheet lined with foil makes clean up easy.

Roma tomatoes slice in half on a baking sheet lined with foil and then the same tomatoes after being roasted.

White onion and fresh garlic are key ingredients, too.

We peel the onion and then quarter it.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat along with the onions pieces and whole garlic cloves and cook until starting to brown, about 10 minutes.

Sliced onions in a large saucepan being roasted and lightly browned.

Pureé the Roasted Vegetables for Velvety Texture

Carefully transfer the roasted tomatoes and seared onions and garlic to a blender or food processor.

Pureíng the vegetables will create a smooth base for the soup that adds a depth of flavor and texture that is ideal.

EXPERT TIP: For an almost silky texture, you can strain the liquid through a fine-meshed sieve. While this does make the final soup a bit thinner and very smooth, we like a little texture in the soup, so we don’t strain the pureé, but again, it’s a matter of taste.

A blender partly filled with roasted tomatoes and onions and then the blender after the contents were pureed.

Transfer the pureéd vegetables back into the large skillet and cook over medium-high heat until reduced almost to a paste, about 10 minutes.

Now, it’s time to stir in the homemade chicken broth and cilantro and let it simmer for 30 minutes.

It’s almost soup time, folks!

A large measuring cup of chicken broth being poured into a skillet with tomato paste and chopped cilantro.

How To Cook the Chicken

You could absolutely use the meat from a rotisserie chicken from the supermarket with no problem for the soup.

But we have a trick that really is just as easy and helps to flavor the soup even more.

EXPERT TIP: Once you start to simmer the soup, simply add in 1 or 2 boneless skinless chicken breasts. The 30 minutes of simmering will cook the chicken perfectly. Just use a pair of tongs to remove the chicken after 30 minutes of simmering, and then use a couple of forks to shred the chicken. Return the chicken back to the soup and simmer for another 5 to 10 minutes.

Two forks being used to shred a cooked chicken breast on a cutting board.

When To Serve Chicken Tortilla Soup

It’s the perfect start to a Mexican-themed dinner party including:

Chili Rellenos Stuffed with Mexican Queso
Perfect Mexican Rice
Black Beans
Homemade Flour Tortillas

Or, pour yourself a big bowl of the soup for the perfect go-to lunch.

A bowl of chicken tortilla soup in a white bowl surround by a glass of beer and slice avocado.

There is something about homemade chicken tortilla soup that just makes you feel good.

Deeply flavorful and warming, it’s one of our most favorite soups of all time.

Mmmmmm….and when it’s simmering on the stove, the smell is heavenly.

A spoon holding a helping of chicken tortilla soup being held up by a hand.

Ready to make the best soup this side of the Rio Grande? Go for it!

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

A bowl of chicken tortilla soup in a white bowl surround by a glass of beer and slice avocado.
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5 from 2 votes

Chicken Tortilla Soup

Chicken Tortilla Soup is one of the most comforting soups ever. It's not difficult to prepare, and many of the components can be made in advance. This is a soup where the base is the most important element, namely the broth. Go with homemade, if possible (link in recipe).
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Appetizer or Soup
Cuisine: Mexican / TexMex
Servings: 8 people
Calories: 198kcal
Author: Kris Longwell

Equipment

  • Blender or food processor

Ingredients

  • 4 corn tortillas
  • Vegetable oil for frying about ½-inch in a heavy skillet, or use your deep fryer
  • 2 tablespoon olive oil divided
  • 4 cloves garlic peeled and left whole
  • 1 medium onion skin removed and quartered
  • 2 ancho chiles stems and seeds removed
  • 4 roma tomatoes cut in half, lengthwise
  • 6 cups chicken broth
  • 1 tablespoon cilantro chopped, plus extra for garnish
  • Kosher salt
  • black pepper freshly ground
  • 2 chicken breasts skinless, boneless
  • 6 oz Mexican cheese crumbled, such as queso fresco, or Monterrey Jack
  • 1 large avocado ripe, peeled, pitted, and thinly sliced
  • 1 large lime cut into wedges

Instructions

Fry the Tortillas (Can be done in advance)

  • Use a knife, or pizza cutter, to cut the tortillas into ¼-inch strips.
  • In a large, heavy skillet (or deep fryer), heat the oil to medium-high heat (350°F). Add the tortillas strips and cook until golden and crisp, about 1 to 2 minutes. Use a metal slotted spoon to remove the strips and let drain on a paper towel-lined plate. Lightly salt. Set aside.

Prepare the Ancho Chilies (Can be done in advance)

  • Heat a large saucepan/skillet over medium-high heat. Make sure the chilis are opened up, with no seeds, and place them on the skillet for 1 minute, or until fragrant. Flip and sear for another 30 seconds. Remove from the heat and then when cool enough to handle, chop the chili into small pieces. Set aside.

BUILDING THE SOUP

  • Preheat oven to 400°F.
  • Place the tomatoes, cut-side up, on a baking sheet lined with aluminum foil. Drizzle a little olive oil over the tomatoes. Sprinkle with salt and pepper. Place in the oven and roast for 40 minutes.
  • Meanwhile, heat 1 teaspoon olive oil in a large skillet/saucepan over high heat. Add the onions and garlic and cook until soft and they are turning brown. It's okay if they char a little.
  • Carefully transfer the tomatoes, onions, and garlic to a blender or food processor. Pureé until smooth. Add the mixture back to the saucepan and cook on medium-high until thickened to almost a paste, about 10 minutes.
  • Add the chicken broth, cilantro, ¾ teaspoon salt, and ½ teaspoon pepper to the pan and stir to combine. Add the chicken breast and simmer the soup for 30 minutes. Remove the chicken and shred with a couple of forks. Add the chicken back to the soup and simmer for a few more minutes.
  • Taste and add more salt, if desired. Transfer soup to bowls and garnish with tortilla strips, ancho bits, cheese, avocado slices, and chopped cilantro. Serve at once!

Video

Notes

Fry the corn tortillas strips in a deep-fryer, or sturdy skillet filled with about a ½-inch layer of vegetable oil.  Alternatively, you can brush the tortilla strips with olive oil and then bake them in a 350°F oven for 10 to 15 minutes, tossing them once midway.  Lightly salt.
Any type of dried Mexican chili will work in place of the ancho.  Just check the heat-level first.  Some chili's carry quite a bit of heat.  Ancho chilis are mild. 
If you want a spicier soup, then split a fresh jalapeno pepper down the middle and remove some of the seeds.  Roast them with the tomatoes and then add them to the blender when pureíng. 
We strongly recommend making the chicken broth from scratch.  You can use the chicken for the soup!
The soup will keep in the refrigerator for up to 1 week and freezes beautifully for up to 2 months. 

Nutrition

Calories: 198kcal | Carbohydrates: 19g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 811mg | Potassium: 577mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2753IU | Vitamin C: 26mg | Calcium: 180mg | Iron: 1mg

POST UPDATE: This recipe was originally published in January 2015, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in October 2020!

Slow-Cooker Brisket

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Slow-Cooker Brisket yields an incredibly tender roast. The combination of flavors is like no brisket we’ve ever had before and is just amazing. Serve with sides of best-ever mashed potatoes, Southern-style green beans, and maple-glazed carrots, and you’ll have a feast to remember.

A person pouring an au jus sauce from a spoon onto slices of slow-cooker brisket on a white plate next to a pile of green beans and mashed potatoes.
[feast_advanced_jump_to]

🥩 The Ingredients

With just a handful of ingredients and your trusty slow-cooker, you have all you need to make one of the best roasts you will ever consume and serve. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for slow-cooker brisket on a white background including a brisket flat, minced garlic, soy sauce, balsamic vinegar, dry mustard, Worcestershire sauce, salt, and pepper.

👉 Substitutions and Variations

  • Beef – We recommend a brisket flat for this recipe. It is marbled and will become melt-in-your-mouth tender due to the slow cooking technique. You can substitute a chuck roast or beef short ribs with amazing results. We’ve done this recipe with a tri-tip, and it was awesome.
  • Seasoning – Salt and pepper are all you need. Double the amount of ground black pepper for a little heat. Feel free to apply your favorite beef rub, just keep an eye on sodium levels.
  • Flavor enhancers – The combination of soy sauce, Balsamic vinegar, and Worcestershire sauce yields deep flavor for the brisket and the au jus. Beef broth can be substituted for any of these. Feel free to use a low-sodium soy sauce.

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

👩🏼‍🍳 How to Make Slow-Cooker Brisket

A person standing behind a cutting board with an uncooked seasoned brisket flat on it.
  1. Step 1: Season the brisket with salt, pepper, and minced garlic.
A person pouring a soy sauce and Worcestershire sauce mixture from a glass measuring cup onto an uncooked brisket topped with minced garlic and is resting the a slow cooker.
  1. Step 2: Combine the soy, balsamic, Worcestershire, and mustard and pour over the brisket in the slow cooker. 
A fully cooked brisket resting in a thin, dark liquid in a black slow cooker.
  1. Step 3: Cover and cook on LOW for 8 to 10 hours.
A person placing a large piece of aluminum foil over a large cooked brisket on a wooden cutting board.
  1. Step 4: Remove from the slow-cooker and tent with foil for at least 10 minutes.
A person using a wooden spoon to stir a simmering au jus sauce in a silver saucepan on a stove.
  1. Step 5: Strain the sauce, skim, and bring to a boil and simmer until slightly reduced. 
Three slices of slow-cooker brisket resting on a white dinner plate next to helping of green beans and mashed potatoes all topped with an au jus sauce.
  1. Step 6: Slice the brisket and drizzle the sauce over the top

Expert Tip

After rubbing the pepper, salt, and garlic into the brisket, we recommend using the tip of a sharp knife to cut small slits across the top of the roast, through the fat. This will allow the seasonings and garlic to seep down into the meat during the slow-cooking process.

🍽️ How To Serve

  • We often prepare this brisket for a spectacular Sunday lunch. Just prep the brisket, place it in the slow cooker, and then turn it LOW at bedtime.
  • The brisket can be kept on the WARM setting until you are ready to slice and serve.
  • It reheats wonderfully. Simply wrap in foil and roast for about 20 minutes at 350°F until heated through.
  • Serve this brisket with best-ever mashed potatoes, Southern-style green beans, and easy homemade dinner rolls for one of the most comforting meals you’ll ever serve.

🙋🏽‍♂️ Frequently Asked Questions

Can I substitute fresh minced garlic with garlic powder in the slow cooker brisket recipe?

Yes, you can substitute fresh minced garlic with garlic powder; use about ¼ teaspoon of garlic powder for every clove of fresh garlic. However, fresh garlic tends to provide a more vibrant flavor and aroma.

How do Worcestershire sauce, soy sauce, and balsamic vinegar enhance the flavor of the brisket?

Worcestershire sauce adds a savory umami depth, soy sauce contributes saltiness and richness, while balsamic vinegar brings a subtle sweetness and acidity that balances the meat’s richness, creating a complex and well-rounded flavor profile.

What can I do with leftover slow-cooker brisket?

Leftovers are just as good the next day, without a doubt. They also make amazing sandwiches or sliders. Follow our recipe for Pot Roast Sliders, but substitute leftover slow-cooker brisket.

A person using a fork to pierce a piece of slow-cooker brisket that has been pulled away from a large piece of beef on a white dinner plate.

😋 Other Slow-Cooker Recipes

Ready to make the most deliciously tender roast 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 person pouring an au jus sauce from a spoon onto slices of slow-cooker brisket on a white plate next to a pile of green beans and mashed potatoes.
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5 from 5 votes

Slow Cooker Brisket

This Slow Cooker Brisket yields one of the most flavorful and tender roasts we've ever had or served. The roast can be prepped up to 48 hours in advance of slow-cooking. Just cover and place in the fridge until ready to turn your slow cooker on.
Prep Time15 minutes
Cook Time10 hours
Total Time10 hours 15 minutes
Course: American, Entree
Cuisine: Entree
Servings: 6 people
Calories: 380kcal
Author: Kris Longwell

Equipment

Ingredients

  • 3 lb brisket flat cut, fat cap trimmed to ⅛ to ¼ inch
  • 2 tablespoon black pepper cracked
  • 1 tablespoon Kosher salt
  • 4 cloves garlic minced
  • ¼ cup soy sauce
  • 3 tablespoon balsamic vinegar
  • 2 tablespoon Worcestershire sauce
  • 2 teaspoon dry mustard

Instructions

  • Rub cracked pepper, salt, and garlic all over the brisket. Use the tip of a sharp knife to cut ½-inch slits across the top of the roast, into the fat cap. Place the roast into the slow cooker.
    3 lb brisket, 2 tablespoon black pepper, 1 tablespoon Kosher salt, 4 cloves garlic
  • In a measuring cup or medium-sized bowl, whisk together the soy sauce, balsamic vinegar, Worcestershire sauce, and ground dried mustard until mustard has dissolved. Pour over the roast.
    ¼ cup soy sauce, 3 tablespoon balsamic vinegar, 2 tablespoon Worcestershire sauce, 2 teaspoon dry mustard
  • Cover and cook on LOW for 8 to 10 hours.
  • Use tongs and/or a spatula to carefully remove the cooked brisket to a cutting board. Loosely tent with foil for about 10 minutes.
  • Strain the sauce from the slow cooker through a sieve into a fat separator or a medium-sized bowl. If using the fat separator, pour the liquid into a medium-sized saucepan until only fat remains. If not using a fat separator, use a spoon to skim the fat that has risen to the top of the liquid. Discard grease. Transfer the liquid to a saucepan.
  • Bring the sauce to a boil over high heat. Reduce heat to medium and simmer until the sauce has thickened slightly.
  • Slice the brisket into ½-inch slices and place on a platter. Drizzle some of the sauce over the meat slices. Serve at once, passing the sauce at the table.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We find the best-tasting brisket has about a ⅛ or ¼-inch layer of fat on the top of the brisket, known as the fat cap.  We recommend cutting a few ‘windows’ of the fat cap completely away, so the meat is exposed.  This allows the seasoning to penetrate through the meat.  The fat will cook down as it slowly cooks, flavoring the roast and keeping it extremely moist. 
We recommend getting a ‘flat’ cut of brisket from your butcher.    If you only have access to a brisket with no fat left, don’t worry, it will still be delicious, just not quite as tender.
The brisket can be prepped up to 48 hours in advance of cooking.  Simply cover and place in the fridge until you are ready to start slow cooking.
You can cook the roast on HIGH for 4 to 6 hours.  You won’t get as fall-apart tender of a roast that you would from cooking on LOW, but it will still be delicious. 
This can also be slow-cooked in the oven.  We recommend a Dutch oven with a lid.  Cook at 325°F for 3 hours.  Check periodically to make sure the sauce is not burning.  If it is, turn the temperature down to 275°F.  This usually happens when an oven cooks at a higher temperature than what you set it at.  

Nutrition

Calories: 380kcal | Carbohydrates: 5g | Protein: 49g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 1940mg | Potassium: 858mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 5mg

POST UPDATE: This recipe was originally published in February 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October 2020!

Best Mashed Potatoes

by 21 Comments

If there ever was a side dish that should be deemed the king or queen of all side dishes, this would probably be the one.

Achieving the perfect potato side dish isn’t hard to achieve, but there are a few techniques that we strongly recommend you follow to get the fluffiest, lightest, creamiest, most buttery spuds on the planet. Dishes such as Best-Ever Meatloaf, Ale-Braised Bratwurst, Instant Pot Braciole, and of course, the Perfect Turkey just wouldn’t be the same without them!  Here we go!

A large circular bowl filled with mashed potatoes with melted butter on top.

How To Make Mashed Potatoes

Homemade mashed potatoes are not difficult to make at all.

We’ve got the tips to make this truly the best mashed potato recipe you will ever try.

Selecting the Right Potato

We’re often asked, “What are the best potatoes for mashed potatoes?”

There are two types of potatoes: those that are ‘waxy,’ such as red potatoes. Then there are starchy potatoes, such as the ubiquitous russet.

EXPERT TIP: Our favorite potatoes for mashed potatoes are gold potatoes, such as Yukon gold. They are closer to russet, but we find the taste and texture are just perfect. Russets are perfectly fine to use, too, but we don’t recommend using a waxy potato, such as a red potato.

We peel the potatoes and then cut them into approximately 1-inch cubes. Place them in your pot and then add enough cool water to cover the spuds by about 1 inch.

Water being poured from a 10-cup measuring cup into a pot of cubed potatoes.

The Tools You Will Need

Once the cubed potatoes have simmered in the salted water for 15 minutes, they will be ready to mash.

There are several methods for mashing the cooked potatoes. First, you can use a standard hand masher, that is common, and will still yield delicious potatoes.

EXPERT TIP: Here is the most important tip for this recipe: Using a potato ricer or a food mill will give you incredibly fluffy and creamy mashed potatoes. They both perform the same task and force the cooked potatoes through small holes that create a texture that allows the potatoes to be light yet creamy. The bonus for a food mill is that you don’t have to peel the potatoes. We used a ricer for this version, and the results are nothing short of amazing.

NOTE: Never place the cooked potatoes in a food processor or blender. They will become a gummy mess and not desirable.

Cooked gold potatoes being passed through a ricer into a glass bowl.

Okay, now, let’s keep going with the super important tips:

After you have passed the cooked potatoes through your ricer or food mill, it’s time to add the butter! 1 cup (2 sticks) may seem like a lot, but the best mashed potatoes are buttery! And believe us, 4 lbs of potatoes can handle a good amount of butter.

EXPER TIP: Always add the melted butter to the potatoes BEFORE you add the cream. Use a large wooden spoon to mix the butter into the potatoes, which will allow the butter to adhere to the starch. The result means a delicious buttery taste with every bite.

Melted butter being poured from a small glass bowl into another large bowl filled with cooked gold potatoes.

Next, it’s time to add the cream.

Make sure you heat the cream. We love using half-and-half, which is part milk and part cream. For extra luxurious potatoes, go with all heavy cream.

EXPERT TIP: Add the heated cream in stages, and stir until you’ve reached your desired consistency. For thicker potatoes, you’ll need about 1¼ cup of the cream; for creamier potatoes, go with 1¾ cups.

Warm cream being poured into a large bowl filled with mashed potatoes.

Reviewing the Key Steps for Making the Best Mashed Potatoes

There are lots of ways to make homemade mashed potatoes, but we find if you employ the following steps, you’ll get the fluffiest, most delicious potatoes ever:

  1. Use gold or russet potatoes (we prefer Yukon gold).
  2. Simmer cubed potatoes in salted water until just soft enough to easily pierce with a knife (15 mins after brought to a simmer)
  3. Use a potato ricer or food mill to ‘shred’ the potatoes.
  4. Mix the melted butter into the potatoes BEFORE adding the cream.
  5. Make sure the cream is warmed before mixing in.
  6. Add salt in increments until the desired seasoning is reached.

Add more butter on top when serving, for extra flavor and a beautiful presentation. We add a few grinds of fresh black pepper, too.

A white serving bowl filled with mashed potatoes with melted butter and ground black pepper on top.

Tips for Making Ahead

When you’re making your game plan for preparing the big feast, it’s always great to be able to prepare components of the meal ahead of time.

This side dish is the perfect one to make ahead of time. Another wonderful side dish is our Herbed Rice Pilaf with Toasted Pecans.

EXPERT TIP: Make the potatoes as written up to 6 or 8 hours in advance. We find the best way to reheat them is to place them into a pot that will fit into a larger pot filled with simmering water. Bring the water to a simmer about an hour before serving.  If the potatoes are chilled, it may take closer to 2 hours to get them to the right temperature.  Stir the potatoes every now and then. They can also be reheated in a large skillet on the stove, but be careful, overheating them can dry them out. Even nuking them in the microwave is an option. But the submerged pot in simmering water works perfectly for us.

A large wooden spoon holding up a big helping of creamy mashed potatoes.

I don’t think I have ever heard of anyone not liking a bowl of warm, creamy, buttery mashed potatoes.

Now, you can serve this iconic dish with confidence and ease.

And get ready for lots of ‘oohs’ and ‘ahhs’!

A bowl of mashed potatoes with melted butter on top and a bottle of cream nearby.

Ready to make the best bowl of mashies in the world? Go for it!

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

A large circular bowl filled with mashed potatoes with melted butter on top.
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5 from 7 votes

Best Mashed Potatoes

The Best Mashed Potatoes really are the best mashed potatoes in town. We highly recommend using a potato ricer or food mill to get extra fluffy and creamy spuds. See Notes for tips on making in advance and storing.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American / French
Servings: 10
Calories: 358kcal
Author: Kris Longwell

Equipment

  • Large pot for simmering, potato ricer or food mill

Ingredients

  • 4 lbs gold potatoes peeled, cut into 1-inch cubes
  • Kosher salt
  • 1 cup unsalted butter melted, 2 sticks
  • 1¾ cup half and half heated
  • black pepper freshly ground, optional

Instructions

  • Place the cubed potatoes in a large pot and cover with cool tap water.  Season the water with 1 tablespoon salt.  Bring to a boil and then simmer for 15 minutes. 
  • Drain the potatoes.  Pass the potatoes through the ricer or food mill into a large bowl. 
  • Slowly mix in the melted butter until fully incorporated into the potatoes.
  • Gradually stir in the warmed half and half until desired consistency is reached.  Less cream if you prefer thicker potatoes, more if you prefer creamier spuds. 
  • Season with salt, usually 2½ teaspoons.  Taste as you salt until you reach the desired seasoning. 
  • Transfer to a serving bowl and top with another pad or two of chilled butter.  Top with freshly ground pepper, if desired.  Serve at once. 

Video

Notes

Russet potatoes are a fine substitution for the gold.  We don't recommend red potatoes.
If using a ricer, you'll need to peel the potatoes.  If using a food mill, still cube the potatoes, but there's no need to peel the potatoes.
Make sure you incorporate the melted butter into the potatoes before adding the warmed cream.
We use half and half, but you can use all heavy cream for an extra luxurious taste and texture.  All whole milk is just fine, too.  We don't recommend skim milk or milk substitutes, but it won't ruin the potatoes if you do go that route.
You can prepare the potatoes up to 8 hours in advance of serving.  We like to gently reheat them by placing them in a pot that will fit into another pot of simmering water.  They'll need to be in the simmering water for at least an hour to be warmed throughout.  Don't fill the outer pan to the top with water...you don't want it to overflow any hot water when simmering.
You can reheat the potatoes on the stove, but be careful to not overdo it and dry them out.  Nuking them in the microwave is an option, too.
The potatoes will keep in the fridge for up to 1 week.  They freeze just fine but will lose some of the fluffy texture when thawed and reheated. 

Nutrition

Calories: 358kcal | Carbohydrates: 34g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 31mg | Potassium: 824mg | Fiber: 4g | Sugar: 1g | Vitamin A: 717IU | Vitamin C: 36mg | Calcium: 72mg | Iron: 1mg

Brunswick Stew

by 8 Comments

When the temperatures outside are starting to drop, there’s nothing better than a heartwarming pot of stew simmering on the stove.

This has got to be one of the most comforting and delicious stews around. Chock full of vegetables, and perfectly cooked chicken and pork make this a stew that will easily feed a family (and more) and is very approachable! And it is really easy to prepare! What can be better than that?

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A large red circular Dutch oven filled with Brunswick stew next to a plate of yellow cornbread pieces.

How To Make Brunswick Stew

There are so many things to love about this stew.

First and foremost is the taste. It’s just so delicious.

But also, the ingredients are simple, straightforward, and plentiful. You’ll probably already have many of them in your pantry.

The origins of this incredibly delicious stew are unknown. However, the U. S. states of Virginia, North Carolina, and Georgia all take claim to its birthplace, but no one really knows for sure.

We do know that the original stew, dating back to at least early American days, included some sort of game for the protein, usually squirrel and/or rabbit. Um…let’s fast-forward to today.

We opt for the most delicious chicken and pork to deliver a superior taste. Without a doubt, we turn to Open Nature® for both proteins.

Let’s start with the Open Nature® Air Chilled Boneless Skinless Chicken Breasts. We love them because:

  • No antibiotics EVER
  • 100% vegetarian fed
  • No added hormones or steroids
  • Air-chilled for more intense flavor!

A person slice pieces of a chicken breast on a cutting board with a package of chicken breast in front of it.

And for the pork, we have to go with Open Nature Pork Tenderloin.

As with all of their products, the pork is minimally processed and is a high-quality cut of meat.

The end result is better flavor and amazingly tender pieces of meat.

A person cutting bite-sized pieces from a pork tenderloin with a packaged tenderloin in the foreground.

Building the Flavor Profile

The Open Nature Boneless Air Chilled Skinless Chicken Breast and Pork Tenderloin are so flavorful as they are, they don’t require a lot of seasoning.

For this Brunswick stew recipe, we find that a sprinkling of salt, pepper, and smoked paprika is all that’s needed to season the chicken and pork.

EXPERT TIP: This stew makes enough to feed a small group of hungry folks. We use our 5-quart Dutch oven, and it nearly fills it to the top. You’ll probably want to sear the chicken and pork in two batches. After the meat is nicely browned, transfer it to a separate platter and then simmer the onion, garlic, and herbs with tomato paste. This deepens the base flavor of the stew wonderfully.

2 images, 1st is a red Dutch oven filled with sautéed chicken and pork pieces, and the next is the same pot with sautéd onions in tomato paste.

This Brunswick stew recipe is loaded with hearty vegetables and a solid chicken broth. If you have the time, make the broth from scratch!

Here are the vegetables we add to the flavorful chicken, pork, and sautéed onions:

  • Whole tomatoes (canned, with juice)
  • Corn (fresh or frozen)
  • Okra (fresh or frozen)
  • Lima beans (canned, drained, and rinsed)
  • Gold potatoes

Simmer for just an hour and you’ll have one of the best stews you’ve ever tasted or served!

A bowl of cubed yellow potatoes being dumped into a pot of stew topped with sliced okra.

The Benefits of Open Nature® Air Chilled Chicken

When chickens are processed, they need to be cooled. The conventional method is immersing the chickens in a cold-water bath. Air-chilled chickens are individually processed in a series of cold chambers with purified air. Because there’s no retained water, the result is more intensely flavored chicken.

The benefits of air-chilled chicken:

  • Better marinade pick-up for more intense flavor
  • Better adhesion of skin
  • Better overall appearance of chicken

This is why Open Nature Air Chilled Chicken is the perfect choice for our Brunswick Stew recipe. And the Open Nature Pork Tenderloin is a top-of-the-line product, too. It all adds up to superior taste that is just amazing.

A pot of Brunswick stew sitting next to a package of air chilled chicken and a Tom Thumb card.

There is something about this stew that hits all the right culinary notes.

It’s deeply flavorful. It warms your soul and fills your belly.

And it just feels nostalgic and homey.

A large white soup bowl filled with Brunswick stew with a piece of cornbread next to it.

When To Serve Brunswick Stew

This stew is amazing at any time of the year, but it’s especially warming when the weather starts to turn chilly outside.

Serve this with our Homemade Cornbread, and you’ll be in comfort food heaven!

And this makes a nice big batch of stew, so it will feed a small crowd. It also freezes beautifully so you can enjoy it for weeks to come! It’s also wonderful to serve on game day!

Who wants a bite of this yumminess?

A hand holding us a spoonful of Brunswick stew above a bowl of the same.

Ready to make the best stew this side of Brunswick? Go for it!

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

A large circular red Dutch oven filled with Brunswick stew with a large ladle placed in the pot.
Print Recipe
5 from 3 votes

Brunswick Stew

Brunswick Stew has been around for many, many generations. The original recipe included squirrel and rabbit meat. Our version goes with delicious chicken and pork. The taste is sensational and feeds a hungry crowd.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Entree / Stew
Cuisine: American
Servings: 12
Calories: 216kcal
Author: Kris Longwell

Equipment

  • 8 QT. pot (i.e., Dutch oven)

Ingredients

  • 2 tablespoon canola oil
  • 1¼ lb Open Nature Air Chilled Chicken Boneless Skinless Chicken Breasts cut into bite-size pieces
  • 1¼ lb Open Nature Pork Tenderloin cut into bite-size pieces
  • 3 teaspoon Kosher salt divided
  • 2 teaspoon black pepper freshly ground
  • 1 tablespoon smoked paprika
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon thyme dried
  • 2 tablespoon parsley fresh, chopped
  • 1 tablespoon tomato paste
  • 4 cups chicken broth
  • 1 28 oz can whole tomatoes with juice
  • 1 lb corn kernels fresh or frozen
  • 12 oz okra fresh or frozen, sliced
  • 1 15 oz can lima beans drained and rinsed
  • 1½ lb potatoes peeled and cut into 1-inch pieces
  • 2 tablespoon Worcestershire sauce

Instructions

  • Season the chicken and pork pieces liberally with salt (1 tsp), pepper (1 tsp), and smoked paprika (2 tbsp) all over.
  • Heat the oil in a large pot, preferably a Dutch oven, over medium-high heat. Working in batches, if necessary, add the chicken and pork to the pot and cook until nicely browned all over, about 11 minutes. Remove pieces with a slotted spoon onto a platter. Set aside.
  • Spoon out all but 2 tablespoon of oil from the pot. Still over medium-high heat, add the onions and cook until soft, about 4 to 5 minutes. Add the garlic and cook for another minute. Add the thyme and parsley and cook for another minute. Add the tomato paste and stir with a wooden spoon until fully incorporated, about another 2 minutes.
  • Add the broth, tomatoes, corn, okra, lima beans, potatoes, Worcestershire sauce, cooked chicken, pork, 1½ teaspoon salt, and 1 teaspoon pepper. Stir to combine. Increase heat and bring to a boil.
  • Reduce heat and simmer the stew for 1 hour until potatoes are very soft. In the last few minutes of simmering, smash a few of the potato cubes against the side of the pot to help thicken the stew. Taste and add more salt, if desired. Serve at once.

Video

Notes

Boneless chicken thighs are an excellent substitute for chicken breasts.
If fresh corn is available, we like to carefully cut the kernels from the cob.  We find 4 cobs produces the right amount of corn.
The stew will keep in the refrigerator for up to 1 week and freezes beautifully for up 2 months. 

Nutrition

Calories: 216kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Sodium: 980mg | Potassium: 274mg | Fiber: 2g | Sugar: 2g | Vitamin A: 581IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg

Italian Ricotta Cheesecake

by 2 Comments

This is such a wonderful cheesecake. A spectacular twist on the common cheesecake, which can often be heavy.  

Boy, oh boy, this Ricotta Cheesecake is so satisfyingly wonderful. Deep in flavor. Rich, yet light, and really divine. Make a day in advance of serving…and your guests will be amazed. A true Loon favorite.

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A slice of Italian ricotta cheesecake being lifted out of the cake on a cake stand.

How To Make Italian Ricotta Cheesecake

This is a ricotta cheesecake recipe with no cream cheese in it.

The result? Light, fluffy, yet deeply flavorful.

A No-Crust Cheesecake

You may be wondering, how can you possibly have cheesecake with no crust?

Well, you’ll be surprised at how delicious the cheesecake is, even without a thick crust.

EXPERT TIP: All you need is to butter a 9-inch springform pan with butter, and then sprinkle about ¼ cup of your favorite cookie crumbs. As the filling bakes, it will create an almost-crust-like exterior that is the perfect match for the filling. Our favorite cookie to use here are pecan sandies, but you can go with whatever is your favorite, just make sure it crumbles easily.

2 images, the first is a hand dropping cookie crumbs into a butter springform pan, and the next is the pan covered with the crumbs.

Creaming the egg yolks with the sugar and vanilla extract will help to yield the light texture for the filling that we want in this ricotta cheesecake recipe.

EXPERT TIP: We use our stand mixer with the whisk attachment to mix the eggs with the sugar and vanilla. You can also use a hand mixer, electric or hand-cranked. You’ll want to mix on high until the egg mixture is a very pale color. For electric mixers, this usually takes about 6 to 8 minutes on high. You’ll want to stop the mixer after a couple of minutes and scrape down the edges.

A stand-mixer bowl filled with a creamed egg mixture with the whisk attachment above the bowl.

Building the Flavor Profile

We have a few tricks up our sleeves to make this one of the best ricotta cheesecakes in town.

First, toasted pine nuts that have been slightly pulverized add a slightly nutty flavor that matches beautifully against the other ingredients. We toast 5 tablespoons of pine nuts and then give a few quick pulses in our food processor.

We just think a lemon ricotta cheesecake is divine. So, we add lemon zest and lemon juice to the party.

EXPERT TIP: Use a large wooden spoon to stir it all together in the mixing bowl. Don’t over mix, but make sure the egg mixture is fully incorporated into the other ingredients. Stop stirring once the entire mixture is combined and pourable.

A mixer bowl filled with crushed pine nuts, lemon zest, and ricotta cheese.

How To Bake Cheesecake

Some cheesecake recipes call for a warm water bath for the pan to rest in during the baking process.

That’s not necessary here.

Simply pour the batter into the prepared pan and then bake for 30 minutes in an oven preheated to 350°F. After the half-hour is up, lower the temperature to 325°F and cook for another 35 to 40 minutes.

Ricotta cheesecake batter being poured into a springform pan lined with butter and cookie crumbs.

As the cheesecake bakes, your kitchen will smell heavenly.

Bake until fully set and golden brown on top.

EXPERT TIP: To ensure the cake is fully cooked, insert a toothpick in the center and if it comes out clean, it’s ready. Well, almost. You’ll need to chill the cake in the refrigerator for at least 4 hours, or overnight.

An Italian ricotta cheesecake sitting in a springform pan just out of the oven.

How To Serve Italian Ricotta Cheesecake

After it’s chilled in the fridge, it’s time to serve!

We give a sprinkle of confectioners’ sugar over the top to add just another hint of sweetness.

It’s beautiful and the perfect match to the slight tang and nuttiness that you’ll get from the lemon and pine nuts.

Powdered sugar sprinkling over the top of Italian ricotta cheesecake on a cake stand.

We love everything about cheesecakes! Even the origins of this amazing dessert that we have loved for years!

And if you love this Rustic Ricotta Cheesecake, you’ll flip for these recipes, too:

In the meantime, check this masterpiece out!

An Italian ricotta cheesecake on a cake stand with a slice of the cake on a plate next to it.

If you’ve ever wondered how to make cheesecake with ricotta cheese, now you know.

This is a popular dessert served at Italian bakeries and restaurants around the world.

Give yourself some time. It’s not labor-intensive, but it does require time to chill to perfection.

The results will speak for themselves.

A slice of lemon ricotta cheesecake on a plate next to cake stand holding the cake.

Ready to make the best dessert this side of Vienna? 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 slice of Italian ricotta cheesecake being lifted out of the cake on a cake stand.
Print Recipe
5 from 1 vote

Italian Ricotta Cheesecake

This Italian ricotta cheesecake is one of the best Italian desserts you can find. I just love making this incredible dessert. And it is, without a doubt, a Loon favorite!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Chill time4 hours
Total Time5 hours 30 minutes
Course: Dessert
Cuisine: Italian
Servings: 8 people
Calories: 393kcal
Author: Kris Longwell

Equipment

  • 9-inch springform pan

Ingredients

  • 1 tablespoon unsalted butter room temperature
  • ⅓ cup Pecan sandies crushed
  • 4 egg yolks
  • 1 cup sugar
  • 2 teaspoon vanilla extract
  • 32 oz ricotta whole milk
  • 1 tablespoon all-purpose flour
  • 5 tablespoon pine nuts toasted, and lightly pulverized
  • 2 teaspoon lemon zest
  • 2 teaspoon lemon juice fresh
  • 2 tablespoon confectioners' sugar for dusting

Instructions

  • Preheat oven to 350°F.
  • Grease a 9-inch springform pan with the butter. Sprinkle the crushed cookies all over the pan, turning the pan to help them stick to the buttered pan.
  • Place the egg yolks, sugar, and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment. Mix on high until the mixture is a light, pale yellow, about 6 to 8 minutes. Scrape down the sides of the bowl midway with a spatula.
  • Add the ricotta cheese, flour, pine nuts, lemon zest, and lemon juice to the egg mixture. Stir with a wooden spoon until just combined. Transfer the mixture to the prepared pan.
  • Place in the oven on the middle rack and bake for 30 minutes. Reduce the temperature to 325°F and bake for another 35 to 40 minutes, or until an inserted toothpick comes out clean.
  • Remove from the oven and place on a baking rack. Let cool for 15 to 20 minutes. Release the sides of the springform pan and place the cake in the refrigerator for at least 4 hours or overnight.
  • Before slicing, place the confectioners' sugar in a sieve and sprinkle over the top of the cheesecake. Slice and serve.

Video

Notes

Use whatever is your favorite cookie for sprinkling in the buttered pan.  We love pecan sandies.  To pulverize, we place about 4 cookies in a large plastic baggie, and then crush with our hands and then a rolling pin.  You don't need to completely cover the pan with the cookies, just a nice sprinkling.  See photo and video for reference.
You can leave the pine nuts whole, if you prefer.  Either way is a delicious option.
Since oven temperatures can vary, do the toothpick test after 60 minutes of baking.  We find that 30 minutes at 325°F and then another 35 minutes at 325° is just the right amount of time, but again, check by inserting a toothpick.  If it's still very wet after 60 to 65 minutes, let is go for another 10 minutes.
Transferring the cake from the pan to a cake platter can be a little delicate.  We find that carefully slipping a flat spatula under the cake helps to release it from the pan.  And then, use two spatulas to lift and transfer.  The cake is sturdy but will require a delicate hand when transferring.  Leaving it on the springform base is perfectly fine, too!
The cheesecake will keep in the refrigerator for up to 1 week.  It will freeze for up 1 one month, but for best results, serve fresh. 

Nutrition

Calories: 393kcal | Carbohydrates: 33g | Protein: 15g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 159mg | Sodium: 100mg | Potassium: 166mg | Fiber: 1g | Sugar: 28g | Vitamin A: 679IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 1mg

POST UPDATE: This recipe was originally published in January, 2015, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in October 2020!
This recipe was inspired by Alex Guarnaschelli’s The Home Cook.

Country-Style Pork Ribs

by 13 Comments

This dish is quintessential soul food. So delicious, fall-off-the-bone tender, and the ultimate in comfort food.

Talk about the perfect Sunday dinner meal. The preparation is simple, you just need a few hours to allow the “ribs” to slow-cook in your oven. The perfect sides for this incredible feast are our Skillet Okra with Garlic and Ultimate Macaroni and Cheese. Be sure to ask your butcher, or look in the meat department for “country-style” ribs, not spare ribs, or baby back ribs! More on that in a bit.

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A white platter with a stack of country-style pork ribs next to two glasses of iced tea.

How To Cook Country-Style Pork Ribs

As mentioned, preparing this dish is not terribly involved.

You just need a few hours to allow the “ribs” to slow-cook in the oven.

And that sauce, oh, the sauce!

What Are Country-Style Pork Ribs?

This is an important question. First, this cut is not from the rib section of the pig, it’s actually from the shoulder.

You can find them in the meat department of most well-stocked supermarkets. We always head to our favorite butcher when we’re in the mood for them. They usually cut them for you on the premises.

EXPERT TIP: You can get boneless country-style ribs or bone-in. We always recommend getting them with the bone. The bone imparts an even deeper flavor. If you do go with boneless, they will still be delicious, but they’ll only need about 90 minutes in the oven. Salt and pepper are all that’s needed to season. A mix of apple cider vinegar and water in the pan helps to make the ribs extra tender. Cover with foil to create steam that will cook them perfectly.

3 images, 1st a hand salting pork ribs in a pan, next liquid being poured in, and the last foil being placed over the pan.

After the ribs have slow-cooked in a 300°F oven for 2 hours, it’s time to amp up the flavor with an amazing sauce.

This sauce is more than just a BBQ sauce, but a good BBQ sauce is part of it.

The sauce is similar to North Carolina-style BBQ, which is vinegar-based.

A silver saucepan filled with a BBQ sauce with a wooden spoon in it.

The Ingredients You Will Need

Here’s what you will need to make this simple, but deeply flavorful sauce:

  • Apple Cider Vinegar
  • BBQ Sauce
  • Dark Corn Syrup
  • Molasses
  • Green Bell Pepper (Chopped)
  • Onion (Chopped)

Make sure you use a quality BBQ sauce. Our recipe is simple to prepare and has amazing taste!

After carefully removing the foil (be careful, there will be escaping hot steam!), simply pour the simmered sauce all over the ribs. And then back in the oven they go (uncovered) for 1 more hour!

A pan of BBQ sauce being poured over cooked country-style ribs in a large roasting pan.

The smell in your kitchen during this final hour of roasting is truly something to behold.

The ribs will slowly simmer in the incredible sauce, and become even more tender as they braise.

EXPERT TIP: The ribs we are using here are large, each slightly over 1 lb (including the bone). One of these ribs will easily make a single serving. If you are using smaller ribs, or boneless ribs, typically two ribs per person is ideal.

A large roasting pan filled with country-style pork ribs with sauce in the pan.

When To Serve Country Pork Ribs

As mentioned, this makes the perfect Sunday dinner.

But, they are also easily reheated in the oven and served on a busy weeknight. Just wrap in foil and place in a 300°F for about 30 minutes. Warm the sauce on the stove.

They are also perfectly matched with a nice serving of buttery mashed potatoes!

A white plate filled with a serving of mashed potatoes with a country-style ribs and sauce on top of it.

And did we mention how tender these ribs are?

Just amazing.

After removing the ribs from the roasting pan, simply pour the sauce from the pan into a gravy boat and pass at the table. Incredible!

A fork and knife being used to cut into a tender country-style pork rib on a plate.

Ready to make the best “ribs” in the country? 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 platter with a stack of country-style pork ribs next to two glasses of iced tea.
Print Recipe
5 from 1 vote

Country-Style Pork Ribs

Country-Style Pork Ribs are really not ribs, but wow, are they amazingly delicious. Be sure to seek out country-style pork ribs, and don't use spare ribs or baby back ribs. This recipe delivers incredibly tender pork with a tangy and slightly sweet sauce that is off-the-charts delicious.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Entree
Cuisine: American Southern
Servings: 6 people
Calories: 935kcal
Author: Kris Longwell

Equipment

  • Large roasting pan.

Ingredients

  • 8 lbs country-style pork ribs bone-in
  • Salt and pepper
  • 1¼ cup water
  • 1½ cup apple cider vinegar

For the Sauce

  • 1¼ cup apple cider vinegar
  • 1 cup BBQ sauce
  • ¼ cup dark corn syrup
  • ¼ cup molasses
  • ⅓ cup green bell pepper chopped
  • ⅓ cup onion chopped

Instructions

  • Preheat oven to 300°F.
  • Sprinkle salt and pepper all over the ribs and place them in a large roasting pan. Add the water and apple cider vinegar and then cover with foil. Place in the oven for 2 hours.
  • Meanwhile, heat the sauce ingredients in a medium saucepan. Bring to a boil, then lower the heat to low and simmer for 10 minutes. Set aside.
  • Remove the pan from the oven. Very carefully remove the foil (watch out for hot steam escaping!). Use a spatula to carefully remove the ribs from the pan onto a platter. Discard the liquid in the pan. Return the ribs to the pan and then pour the sauce all over the ribs and place back in the oven (still at 300°F), uncovered, for another hour.
  • Remove from the oven. Carefully transfer the ribs to a platter. Pour the sauce into a gravy boat. Serve at once, passing gravy at the table.

Video

Notes

Be sure to seek out country-style pork ribs!  You can usually find them in the meat department of most well-stock supermarkets, or at your local butcher.  Spare ribs or baby back ribs will not yield the same fork-tender results with this recipe.
Boneless country-style ribs are perfectly fine.  Reduce the cooking time to 90 minutes for the initial roasting.
You can eyeball the water/vinegar mixture that goes into the roasting pan.  You want the liquid to go up to about a ½-inch in the pan and against the ribs. 
The cooked "ribs" can be reheated in a 300°F oven wrapped in foil for about 30 minutes, or until warmed through.  Warm the sauce in a small saucepan on the stove. 

Nutrition

Calories: 935kcal | Carbohydrates: 43g | Protein: 77g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 291mg | Sodium: 773mg | Potassium: 1680mg | Fiber: 1g | Sugar: 38g | Vitamin A: 169IU | Vitamin C: 8mg | Calcium: 143mg | Iron: 5mg

Roasted Beet and Burrata Salad

by 5 Comments

This salad truly is an incredible combination of flavors.

Beets are just so amazing and so delicious. They are chock full of vitamins and literally explode with flavor when roasted. Matched against the peppery arugula, the tangy vinaigrette, and the incredibly creamy burrata cheese, it just might possibly be the perfect salad!  And it all can be made in advance, just assemble right before serving!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A dark circular plate filled with roasted beet and burrata salad.

How To Make Roasted Beet and Burrata Salad

We say this a lot, but this particular recipe is so easy to prepare.  It really, really is!

The beets can be roasted up to 1 day in advance and the vinaigrette can be prepared up to a couple of days in advance.

How To Roast Beets

Roasting beets is fun and delivers one of our favorite vegetables in the world to eat. It is amazing how flavorful they are after spending an hour in the oven, wrapped in foil. Roasted beets in foil are so good, they are delicious on their own!

We love using a combination of beets for this salad. Most folks are familiar with the bright red beets.

But golden beets are so delicious, too, and have a slightly different taste.

EXPERT TIP: To roast the beets, simply wrap each one in foil, place on a baking sheet, and place in a preheated oven to 400°F for 1 hour. Let cool, and then peel away the skin. We recommend keeping the red beets separate from the golden ones because the red beets will stain and turn the golden beets a pinkish color.  Gloves are highly recommended when peeling and slicing the red beets.

3 images, one of a beet in foil, the next is the beet after being roasted, and then the beet being peeled.

The orange vinaigrette for this salad is simple and the perfect match for the burrata, beets, and arugula.

We simply combine together the orange zest, orange juice, and Champagne vinegar, then whisk in the extra-virgin olive oil

EXPERT TIP: If you don’t have a zester or microplane for the orange zest, you can simply scrape the orange along a box grater with the smallest holes. Cut the orange in half and squeeze to get the juice. We wrap ours in cheesecloth to keep out any pulp, but this isn’t 100% necessary. The vinaigrette can be made a couple of days in advance and stored in a jar with a tight-fitting lid in the fridge. Give the jar a good shake to emulsify the vinaigrette just before serving.

A small glass bowl filled with orange vinaigrette with a hand holding a whisk in it.

Choosing the Best Lettuce for Roasted Beet Salad

We love going with fresh baby arugula for this salad, but the following types would be wonderful, too:

  • Watercress
  • Baby spinach
  • Field greens (Mesclun)
  • Kale (chopped)
  • Romaine (chopped)

EXPERT TIP: Once ready to assemble, we like to toss a couple of tablespoons of the vinaigrette with the red beets and then also the golden beets. Toss the lettuce with most of the remaining vinaigrette, leaving some leftover to drizzle over the burrata once everything is plated.

A large wooden salad bowl filled with baby arugula being tossed by a couple of wooden spoons.

What Is Burrata

Burrata is an extra creamy mozzarella that is filled with an even creamier milk cheese that is just divine.

Burrata is usually found in the gourmet cheese section of most well-stocked supermarkets. They are slightly larger than a golf ball and are typically packed in groups of 3 to 5 and packed with water.

If you can’t find burrata, good-quality mozzarella cheese will still work wonderfully!

A medium-sized glass bowl filled with buratta cheese and water.

When To Serve Roasted Beet and Burrata Salad

This beet and mozzarella salad is the perfect pre-dinner salad to serve to guests.

You could add a protein, such as grilled shrimp or chicken, and make it a nice entree salad.

But, it really is the perfect salad to start off an amazing meal with. So versatile and every bite is so satisfying. The toasted pecans add a depth of flavor and a contrast of texture that is spectacular.

A fork holding up a piece of burrata cheese, roasted golden beet, and arugula salad.

If you love this salad, you’ll probably also like our Classic Caesar Salad or our Warm Bacon Spinach Salad.

In the meantime, hurry and make this extremely beautiful and delicious salad!

You will be so glad that you did!

A fork breaking open a ball of burrata cheese sitting on top of sliced roasted beets and arugula salad.

Ready to make what we think quite possibly could be the most perfect salad of all time? 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 circular plate filled with roasted beet and burrata salad.
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Roasted Beet and Burrata Salad

Roasted Beed and Burrata Salad is so wonderful in its simplicity. The beets can be roasted up to 24 hours in advance, and the vinaigrette can be made a couple of days in advance. Assemble just before serving! So good!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Salad
Cuisine: American / French
Servings: 4 people
Calories: 695kcal
Author: Kris Longwell

Ingredients

  • 1 lb red beets trimmed of their stems and ends cut off
  • 1 lb golden beets trimmed of their stems and ends cut off
  • 1 teaspoon orange zest
  • 3 tablespoon champagne vinegar or white wine vinegar
  • 3 tablespoon orange juice fresh
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 4 tablespoon extra-virgin olive oil
  • 6 oz baby arugula
  • 1 lb burrata in water, or fresh mozzarella
  • 1 cup pecans chopped, toasted

Instructions

  • Preheat the oven to 400F.
  • Wrap each beet in foil and place on a baking sheet. Roast until the beets can easily be pierced with a knife, about 1 hour. Let cool and then unwrap.
  • Gently peel the beets with your fingers (gloves recommended), or a peeler. Cut in half and then cut into wedges, like slicing an apple. Set aside.
  • In a large bowl, whisk together the orange zest, orange juice, vinegar, salt, and pepper. Add the oil in a thin stream, whisking continuously, until fully combined.
  • Place the arugula in a large salad bowl and pour about half of the vinaigrette over the lettuce. Toss to coat. Pour about 2 tablespoons of the dressing over the red beets and then 2 more tablespoons over the golden beets. Gently toss to coat.
  • Arrange the watercress on individual plates (or one large platter). Top with the beets and pecans, and place one burrata piece on top of each salad. Drizzle the remaining vinaigrette over the top of each piece of burrata.
  • Season with black pepper and serve at once.

Video

Notes

Go with whatever beets you can get your hands on.  We love a combination of red and golden.  Remember to use gloves when handling the red beets as they will stain your fingers.  After you have peeled them, keep the red separate from the gold, otherwise, the red will turn the golden beets a pinkish color.
The beets can be roasted up to 24 hours in advance in an air-tight container with a lid in the fridge.  Slice them before serving (up to an hour before serving).  
The vinaigrette can be made a couple of days in advance.  Keep in a jar with a tight-fitting lid and shake vigorously just before assembling the salad. 
Watercress, kale, endive, or even chopped Romaine are all perfectly fine substitutes for the arugula. 

Nutrition

Calories: 695kcal | Carbohydrates: 28g | Protein: 26g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 771mg | Potassium: 1021mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1917IU | Vitamin C: 25mg | Calcium: 723mg | Iron: 3mg

POST UPDATE: This recipe was originally published in January 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September 2020!

Italian Wedding Soup

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If you like a soup with a hearty combination of vegetables and meat in a deeply flavorful broth, this is for you.

We love making the chicken broth in advance, and then the rest of this incredibly satisfying soup comes together quickly and easily. When the temperature starts to drop outside, this is the ticket for warming hearts on the inside!

Italian Wedding Soup in a white bowl on a small white plate with a couple of pieces of bread on it.

How To Make Italian Wedding Soup

Once you’ve got your homemade chicken broth ready to go, the rest of putting this soup together is fairly simple.

And the smell, while it’s simmering on the stove, is just amazing.

Homemade Chicken Broth Is Easy To Prepare

You may be wondering if chicken stock is the same as chicken broth? They are very, very similar and are used in many of the same types of recipes.

Typically, stock is slow-simmered with bones (usually those that have been roasted) with a little meat on them. And then also a mirepoix (onion, celery, carrots) and aromatics are added to water with the bones and slow-simmered. This soup recipe would also be great with our Roasted Chicken Stock.

A broth is cooked with meat pieces (i.e., bone-in, skin-on chicken breasts) and also a mirepoix and aromatics. Broths are usually seasoned with salt, whereas stocks usually are not. Our Homemade Chicken Broth would also work wonderfully with this recipe.

EXPERT TIP: We recommend making the broth a least one day in advance of preparing the soup. Let the broth cool for 24 hours in the refrigerator. The rendered fat will rise to the top of the broth and then congeal, making it easy to skim off with a spoon the next day.

A hand using a spoon to skim congealed chicken fat from the surface of a pot filled with chilled chicken stock.

The Ingredients You Will Need

If you were to ask most people what Italian Wedding Soup is, they would say it’s a soup that’s served at Italian weddings.

Well, that may be true, but it actually means “minestra maritat”, which translates to: “married soup.” It’s the perfect marriage of vegetables and meat!

Speaking of vegetables, we love using a combination of carrots, celery, and spinach. Other wonderful greens could be used in place of the spinach, such as kale, endive, cabbage, or escarole.

Two glass bowls, one filled with sliced celery and carrots and the other with spinach, both over a stock pot.

If you want an authentic Italian wedding soup recipe, you’ve come to the right place.

Homemade meatballs add incredible taste and texture to this amazing soup.

EXPERT TIP: You need to start off with a total of 2 pounds of ground meat. We recommend using a combination of any of the following: Beef, veal, pork, or Italian sausage. Ground turkey or chicken or good options, as well. If you like your meatballs a little larger, roll them to about 2 inches in diameter. If you like them small, roll them to about 1 inch in diameter.

3 images with 1st a bowl filled with ground meat, eggs, and cheese, and the next a hand holding a formed meatball, and last meatballs cooking in a hot skillet.

Choosing the Right Pasta

Cooked pasta rounds out the flavor profile of this ultimate comfort soup.

We recommend going with a small pasta such as ditalini, gigli, orecchiette, orzo, or small elbow.

Once the veggies have been simmering for 15 minutes, it’s time to add the pasta for another 15 minutes of simmering.

A glass bowl full of uncooked elbow pasta being dropped into a large stock pan.

After the pasta and vegetables have simmered for a total of 30 minutes, it’s time to add the seared meatballs.

When searing the meatballs, you want them to be nice and browned on the outside, but not 100% cooked on the inside.

Simmering the seared meatballs in the broth for another 20 minutes will cook them to juicy perfection.

A large ladle filled with soup containing a meatball, pasta, spinach, and chicken stock.

How To Serve Italian Wedding Soup

This soup is so hearty, it makes a wonderful meal when served with a nice crusty loaf of bread.

If desired, sprinkle the individual bowls of soup with a pinch of red pepper flakes.

Grated Parmesan cheese on the top of each serving is beautiful and adds another wonderful layer of flavor.

A hand scraping a block of Parmesan cheese across a microplane over a bowl of Italian wedding soup.

This is the quintessential comfort soup.

If you don’t make the broth (or stock), seek out a good-quality purchased broth. The meatballs can be made up to 3 days in advance.

Talk about a spoonful of deliciousness with every single bite!

A hand holding a soup spoon with a meatball, some pasta, and spinach on it and over a bowl of the soup.

Other Classic Soups to Try

We are just crazy about homemade soup. We’ve seldom met a well-made soup that we didn’t absolutely love. Here are a few other favorites you’ll want to check out:

But in the meantime, you’ve got to make this incredible soup! Just look at this bowl of yumminess!

A white soup bowl filled with Italian wedding soup with a spoon in it and piece of bread nearby.

Ready to make a soup that is the perfect marriage of vegetables and savory meat? Go for it!

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

Two white soup bowls filled with Italian wedding soup on small plates with pieces of bread on them.
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5 from 2 votes

Italian Wedding Soup

This Italian Wedding Soup is the perfect marriage of veggies and meat. It will warm you to the bone and make you smile with every satisfying bite! Perfect for when loved one's are coming to visit!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Soup
Cuisine: Italian
Servings: 10 people
Calories: 532kcal
Author: Kris Longwell

Equipment

  • 6 to 10 quart stock pan

Ingredients

  • 1 gallon chicken broth 16 cups
  • 3 large carrots peeled and sliced
  • 4 stalks celery sliced
  • 12 oz spinach fresh
  • 12 oz pasta dried, such as dilatini or small elbow

For the Meatballs

  • 1 lb ground beef 85% lean is good
  • 1 lb Italian sausage sweet of hot
  • 2 eggs lightly beaten
  • ½ cup onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoon parsley fresh, flat-leaf, chopped
  • ½ cup bread crumbs plain, dried
  • ½ cup Parmesan cheese plus more for garnish
  • Sea salt and black pepper
  • 3 tablespoon olive oil

Instructions

  • Bring the broth to a boil over high heat.
    1 gallon chicken broth
  • Add the carrots, celery, and spinach, and turn to low. Simmer for about 30 minutes, until tender
    3 large carrots, 4 stalks celery, 12 oz spinach
  • About 15 minutes into the simmering, add the pasta.
    12 oz pasta

Make the Meatballs

  • In a large bowl, combine the beef, Italian sausage, eggs, onion, garlic, bread crumbs, cheese, and 1 teaspoon of salt and pepper (each). Mix until fully combined.
    1 lb ground beef, 1 lb Italian sausage, 2 eggs, ½ cup onion, 3 cloves garlic, 2 tablespoon parsley, ½ cup bread crumbs, ½ cup Parmesan cheese, Sea salt and black pepper
  • Moisten hands and shape medium-sized meatballs. Place them on a platter.
  • In a large frying skillet over medium heat, warm the oil.
    3 tablespoon olive oil
  • Working in batches, add the meatballs to the hot oil and brown on all sides, about 6 - 8 minutes. The insides won't be completely cooked at this point.
  • Finish Off the Soup
  • Using a slotted spoon, carefully add the meatballs to the soup and simmer gently over low heat until they are cooked through, about 20 minutes.
  • Taste, and add salt accordingly, usually anywhere from 1 tablespoon to 2 tablespoons, depending on whether the broth was seasoned or not. Taste and then add in increments, continuing to taste until just right.
  • Ladle soup into warmed soup bowl and top with grated cheese.

Video

Notes

The broth can be made up to 4 days in advance.  It can be frozen for up to 2 months.
You need about 1 gallon of broth, which is 4 quarts (16 cups).  Be careful when seasoning with salt.  Some purchased broths are already seasoned with salt.  Just before serving, taste and add salt in smaller amounts, tasting after each addition, until it's to your liking.
Kale, escarole, and cabbage are wonderful in this soup, as well as spinach.
Any combination of ground beef, pork, Italian sausage, or veal makes great meatballs.  Ground turkey or ground chicken are good options, too, though they won't make as juicy a meatball. 
The soup keeps in the fridge for up to 1 week and freezes for up to 2 months.  

Nutrition

Calories: 532kcal | Carbohydrates: 36g | Protein: 25g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 103mg | Sodium: 1937mg | Potassium: 963mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7028IU | Vitamin C: 41mg | Calcium: 172mg | Iron: 4mg

POST UPDATE: This recipe was originally published in November 2015, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in September 2020!

Homemade Stromboli

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Everyone loves pizza, right? Well, wait until you sink your teeth into this incredible culinary creation.

We love all kinds of pizza, from Chicago-Style Deep-Dish to Thin-Crust Soppressata and Mushroom Pizza. But when you roll it all up with high-quality meats and cheeses and then bake to perfection, you’ve got something truly magical to serve. And you won’t believe how easy it is to prepare!

A stromboli sitting on a cutting board next to a knife with several slices of the stromboli in the foreground.

How To Make Stromboli

This stromboli recipe is not difficult to prepare and is fun to bring the kids in to help out.

We love going with our homemade pizza dough, but you can certainly pick up some dough from your favorite local pizza joint.

Stuffing the stromboli with quality meats and cheese ensures the end result is stellar. More on that in just a moment.

Choosing the Best Ingredients

We’ve said this many times before, but it bears repeating: A recipe is only as good as the ingredients you choose to make it with.

Primo Taglio® is a premium line of meats and cheeses and is made with the finest ingredients.

We start by rolling our pizza dough out to a rectangle that is approximately 10″ x 13″ in size. Brush on some melted butter, and then add a nice layer of Primo Taglio® Grated Parmesan Cheese.

A hand sprinkling grated Parmesan cheese onto a rectangle of pizza dough with a container of parmesan cheese in the foreground.

Next, we add a layer of sliced pepperoni, and then a layer of amazing Primo Taglio® Italian Dry Salami.

This salami is so delicious and is the perfect Italian meat for our homemade stromboli.

EXPERT TIP: When you are layering the meats onto the dough, be sure to leave about a 1-inch border around the edges. This will allow you to easily seal the dough once it’s rolled up.

A hand layering slices of salami onto a large rectangle of pizza dough with a package of salami in the foreground.

A layer of thinly sliced Primo Taglio® Prosciutto adds a depth of flavor that we think is just incredible.

This prosciutto has been dry-cured for 7 months and is expertly cut into paper-thin slices.

It completes what we think is the trifecta of meats for our stromboli.

A hand layering slices of prosciutto onto a large rectangle of pizza dough with a package of prosciutto in the foreground.

The Difference Between Calzone and Stromboli

We love all kinds of pizza, and stromboli is one of our all-time favorites. But we love a nice calzone, too.

Stromboli vs Calzone. What’s the difference you make ask.

That’s easy, a stromboli is rolled up jelly-roll style with the ends sealed. A calzone has similar ingredients as a stromboli, but is folded over like a taco and sealed along the edges.

EXPERT TIP: Start to roll the stromboli by gently folding the long edge of the rectangle inwards. Keep rolling until you reach the other edge. Use your fingers to pinch and seal the stromboli. Tuck the ends in and use your fingers to help form a seal on both sides. Use a sharp knife to cut several diagonal slits on the top of the log. Gently transfer the stromboli to a baking sheet, seam side down. Brush all over with an egg wash.

Two hands rolling up a stromboli, and then those two hands sealing the ends, and then a knife cutting slits on top of the stromboli.

Place in a 375°F preheated oven and bake for 30 minutes.

The smell of a stromboli pizza, while it is baking, is heavenly.

You’ll love the oozing cheese when you cut the slices. You’ll want to make sure you have a nice warmed serving of fresh marinara sauce for dipping.

Several slices of homemade stromboli on a cutting board next to a chef's knife.

Primo Taglio® Delivers Superior Taste

We just can’t rave enough about the quality line of meats and cheeses that we rely on from Primo Taglio®. Another wonderful array of delicious products offered at Tom Thumb is O Organics®.

Serving this homemade stromboli for ‘at home’ tailgating parties always gets huge cheers and approval from family and friends.

And picking these wonderful ingredients from our local Tom Thumb supermarket couldn’t be easier! Tom Thumb also offers Grocery Delivery and Drive Up & Go™ for convenient ways to shop!

A sliced stromboli on a white platter with two pieces turned on their sides and next to individual plates of stromboli slices.

There is just something extra festive about a homemade stromboli.

Besides being incredibly delicious, especially when served with homemade marinara sauce, it’s just perfect for entertaining.

Folks love to graze over the delectable slices and consistently come back for more until it’s all gobbled up!

A small spoon being used to place marinara sauce on a slice of stromboli

Ready to make the best Italian stromboli 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 stromboli sitting on a cutting board next to a knife with several slices of the stromboli in the foreground.
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5 from 5 votes

Homemade Stromboli

Homemade Stromboli is almost as fun to prepare as it is to eat. Almost. The loaded pizza roll is bursting with amazing flavors from the Italian meats and cheese. And it is perfect for entertaining.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Lunch / Dinner
Cuisine: Italian
Servings: 6
Calories: 646kcal
Author: Kris Longwell

Equipment

  • Baking sheet

Ingredients

  • 2 tablespoon flour for dusting work surface
  • 12 oz pizza dough homemade or purchased
  • 2 tablespoon unsalted butter melted
  • ½ cup Parmesan cheese grated, plus more for topping
  • 6 oz pepperoni sliced
  • 6 oz Salami sliced
  • 3 oz Prosciutto thinly sliced
  • 6 oz. mozzarella cheese whole milk, shredded
  • 1 large egg lightly beaten
  • t tablespoon oregano dried
  • 2 cups marinara sauce warmed

Instructions

  • Preheat oven to 375°F.
  • Lightly dust work surface with flour. Use a rolling pin to roll the dough out to a 10 x 13-inch rectangle, with the long side facing you.
  • Brush the melted butter all over the dough. Sprinkle ½ cup of the Parmesan cheese over the butter. Add a layer of the pepperoni, overlapping each slice slightly, leaving a 1-inch border along the edges of the dough. Then add a layer of the salami over the pepperoni, also slightly overlapping. Top with sliced prosciutto and then cheese.
  • Use your hands to start rolling the dough inwards, lengthwise. Continue rolling until the other side of the dough is reached. Carefully pinch the edges to form a seal. Also, use your hands to fold in and seal both ends of the stromboli.
  • Transfer to a baking sheet, seam side down. Cut three diagonal slits in the top of the stromboli. Brush the egg wash all over the tops and sides and then sprinkle 1 tablespoon of Parmesan cheese and the dried oregano over the top. Place in the preheated oven and bake for 30 minutes, or until golden on top.
  • Remove from the oven and let rest for 5 to 10 minutes. Use a serrated knife to cut the stromboli into 1-inch slices. Place on serving platter and serve with warmed marinara sauce.

Video

Notes

We love the combination of pepperoni, salami, prosciutto, and whole milk mozzarella.  Other common stromboli filling ingredients include deli ham and shredded provolone cheese.  
We think homemade pizza dough makes a big difference in the final dish, but often you can find excellent pizza dough available for purchase from your local pizza place or Italian eatery. 
The stromboli is best when served warm, but it's also delicious at room temperature.
Homemade marinara is the perfect dipping sauce for this stromboli.
 

Nutrition

Calories: 646kcal | Carbohydrates: 35g | Protein: 31g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 131mg | Sodium: 2395mg | Potassium: 525mg | Fiber: 2g | Sugar: 7g | Vitamin A: 774IU | Vitamin C: 6mg | Calcium: 267mg | Iron: 4mg

Plant-Based California Burger

by 2 Comments

If you’re looking to improve your diet, yet not compromise on flavor, you’ve come to the right place.

As the leading state in the U.S. for agricultural production, California is famous for farm-fresh produce, especially those amazingly delicious avocados. We are so excited to share this wonderful plant-based burger that is loaded with that undeniable California farm-fresh taste.

A plant-based California burger topped with sliced avocado sitting on a red-checkered napkin.

How To Make a California Burger

There are just so many things to love about this California-style burger.

It’s incredible in taste. It’s loaded with amazing nutritional goodness. And it couldn’t be easier to prepare.

Before we get to the headliner of this burger, the incredibly delicious OZO Plant-Based Burger, let’s talk about those amazing California flavor enhancements.

We love making a batch of our homemade Chimichurri Aioli for our California Burger.

Chimichurri is a deeply flavorful condiment that is loaded with fresh ingredients including parsley, cilantro, garlic, onion, red bell pepper, red wine vinegar, extra-virgin olive oil, and herbs.

Mix this with some mayonnaise and the juice of fresh lemon, and you’ve got an aioli that will complement the burger wonderfully.

EXPERT TIP: The chimichurri aioli can be prepared several days in advance and kept in an air-tight jar with a tight-fitting lid in the fridge. We absolutely love making our mayonnaise from scratch, and it’s really much easier than you might think.

A small jar filled with chimichurri mayonnaise with a small spoon stuck in it.

OZO Plant-Based Protein is Naturally Delicious

We are so thrilled partnered with OZO™ for this incredible burger.

The OZO Plant-Based Proteins are straightforward and include no artificial ingredients. Even though they are certified vegan, they are also perfect to use in a “flexitarian” diet. In other words, skip the beef, but not the cheese!  These burgers feature a high-quality pea protein that is a great source of iron and has been known to aid in muscle growth, weight loss, and heart health. And they’re great with melted cheese and a little chimichurri aioli. And of course, avocados, but more on that shortly.

EXPERT TIP: We love cooking these out on the grill, but they can easily be cooked on a griddle or skillet! Cook until the internal temperature reaches 165°F, about 3 to 4 minutes of cooking per side. We use our grill pan for easy flipping, but that’s not 100% necessary.

Two plant-based burgers on a grill pan on a grill in front of two hamburger buns, also on the grill.

Building the Classic California Flavor Profile

While the burgers are cooking, it’s time to quickly prep the avocados.

After peeling and removing the pit, we take a large, sharp knife and cut the avocado into thin slices.

Once you are ready to place on top of the burger, you just gently press the slices down and slightly sideways to form the perfect topping.

A person holding a peeled, pitted, and halved avocado and using a large knife to cut it into thin slices.

Simple Ingredients Make the Best Burger

There is a reason this burger is so incredibly flavorful: The simplicity and freshness of clean ingredients.

We can say without one hesitation of doubt that OZO has completely raised the bar on plant-based protein offerings. In addition to these incredible protein-based burgers, OZO also offers Plant-Based Ground and Plant-Based Mexican Seasoned Ground. The sky is the limit with these delicious products!

As you all know, we think eating delicious food is one of the greatest joys in life – and OZO meets us at the culinary intersection of superior taste, nutrition, and convenience.

Don’t you want some of this?

An array of product including sliced tomatoes, leaf lettuce, and a spatula placing a protein-based burger on a bun on a checkered napkin.

When To Serve a California Burger

We love to offer these amazing burgers as an option when grilling outside.

In fact, they are a spectacular option at a festive ‘at-home’ tailgating party!

Set out all of the ingredients out on a festive table and let guests build their own burger!

After one bite, you and your guests will be believers!

Two hands holding a plant-based California burger with a bite taken out of it.

We can’t rave enough about the OZO Plant-Based Burgers for our incredible California Burgers! They are an absolutely delicious blend of pea and rice protein fermented by shiitake mushrooms.

The Loon took one bite and simply couldn’t believe it was a meatless hamburger.

And what’s even better, these burgers contain no cholesterol and have fewer calories, fat and saturated fat than 80% lean ground beef. In other words: “It’s OZO good!”

A plant-based California burger topped with sliced avocado sitting on a red-checkered napkin in front of an OZO package.

Ready to make the best ‘flexitarian’ hamburger ever? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and @OZOFoods1!

A plant-based California burger topped with sliced avocado sitting on a red-checkered napkin in front of an OZO package.
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Plant-Based California Burger

This Plant-Based California Burger may be a lot healthier for you than your standard burger, but trust us when we say you are not compromising on taste or texture. Just wait until you try it. You'll whole-heartedly approve, without a doubt!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Lunch / Dinner
Cuisine: American
Servings: 4
Calories: 457kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill. Or, griddle or medium-sized skillet.

Ingredients

  • ¼ cup mayonnaise
  • ¼ cup chimichurri sauce homemade or purchased
  • 1 teaspoon lemon juice
  • 4 OZO Plant-Based Burgers Thawed 24 hours in advance in the refrigerator
  • Kosher salt and black pepper
  • 4 slices Swiss cheese
  • 4 hamburger buns brioche
  • 2 avocados peeled and pit removed
  • 2 large tomatoes sliced
  • 1 stack green leaf lettuce torn into bun-sized pieces

Instructions

Make the Chimichurri Aioli

  • In a small bowl, mix together the mayonnaise with the chimichurri sauce and lemon juice. Place in refrigerator until ready to use. If making in advance, place in a small jar with a lid.

Prepare the Burgers

  • Heat your grill to medium-high heat. Lightly season the burgers on both sides with salt and pepper.
  • Place the burgers and buns (cut side down) directly on the grill, or in a grill pan over direct heat. Cook for 3 to 4 minutes and then use a spatula to flip the burgers. Cook for another 4 minutes, or until internal temperature reaches 165°F. Add the cheese slices during the last couple minutes of cooking. Keep an eye on the buns, remove them from the grill as soon as they are slightly browned and toasty.
  • Meanwhile, cut the avocados in thin strips, lengthwise. Use your hand to slightly flatten the slices, gently pushing down and to the side. If desired, lightly sprinkle salt and pepper on the tomato slices.
  • Remove the burgers and buns from the grill, and build the burgers by smearing a thin layer of the chimichurri mayo on the bottom bun, then a layer of lettuce, tomato slice, and then burger with cheese. Top with sliced avocados and top bun. Serve at once.

Video

Notes

The chimichurri aioli/mayo can be made up to 3 days in advance and kept in the fridge in a container with a tight-fitting lid.
After slicing the avocados, you'll want to use one half of each avocado for each burger.  
The burgers can also be prepared on a griddle or a skillet.  Thaw frozen patties in the refrigerator a day in advance.  When ready to cook the patties, spray the griddle or skillet with nonstick cooking spray and place the pattie (from the refrigerated state) into the pan.  Cook for approx. 3.5 to 4 minutes per side, or until internal temperature reaches 165°F. 
We think brioche hamburger buns are a wonderful match to the other components of the burger, but any type of bun would work just fine. 

Nutrition

Calories: 457kcal | Carbohydrates: 35g | Protein: 12g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 348mg | Potassium: 771mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1064IU | Vitamin C: 24mg | Calcium: 230mg | Iron: 2mg

Kentucky Hot Brown

by 7 Comments

When the Loon took his first bite of this incredible open-face sandwich, he looked at me in complete amazement.

I mean, think about it…toasted country white bread, layered with thick slices of roasted turkey, juicy tomatoes, smoked bacon, melted white cheddar, topped with an incredible Mornay sauce…um, yeah.  Perfect for breakfast, brunch, lunch, or dinner!  And it’s easy to bring together!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

Kentucky-Hot-Brown-recipe

How To Make Kentucky Brown

This dish is decadent but luxurious. It brings together flavors that spell pure comfort.

It was actually created at the Brown Hotel back in the 1920s, hence the name.

Don’t expect a brown sauce, but do expect a taste sensation.

Like almost every single recipe that we can think of, the end result is only as good as the quality of ingredients that go into the dish.

To that end, if you’re wanting to make the best hot brown recipe possible, why not make homemade bread?

It’s easier than you think and the taste is heavenly.

homemade white bread sliced and sitting on a red-checkered napkin.
Be sure to get good-quality roasted turkey, thick slab bacon, and seek out the freshest tomatoes you can find.

And top-notch sharp white cheddar cheese is a must. And of course, good country white bread makes a wonderful base.

EXPERT TIP: We get our roast turkey from the deli section at our favorite supermarket. We do smoked Black Forest roast turkey and ask for it to be cut into thick slices, approximately ¼-inch thick.

White plates filled with cooked bacon, slice turkey, butter, and surrounded by a tomato and sliced bread.

How To Make Mornay Sauce

The Mornay Sauce is one of the components of this dish that really makes it luxurious and a bit decadent.

To make the sauce, simply make a roux with butter and flour and then add warmed whole milk. Once it has thickened, mix in shredded white cheddar cheese, Parmesan cheese, nutmeg, hot sauce, salt, and pepper. So easy!

EXPERT TIP: The Mornay sauce will stay warm in a covered saucepan for up to 1 hour. It can also be easily be reheated over medium-low heat. We love to pass extra sauce at the table.

A cast iron skillet filled with a Kentucky hot brown with Mornay sauce being poured over the top.

When to Serve

There is something about this dish that just screams Southern breakfast or brunch to us.

But it so filling, it also makes a wonderful lunch or dinner. No need to make side dishes when serving this. You’ve got all you need in one serving!

Another amazing Southern breakfast/brunch dish is our Cheesy Shrimp and Grits!

In the meantime, sink your eyes (and then teeth) into this Kentucky Classic!

A Kentucky hot brown topped with two strips of bacon all in a cast iron skillet.

Ready to make the most spectacular open-face sandwich this side of the Kentucky Derby? 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 Kentucky hot brown topped with two strips of bacon all in a cast iron skillet.
Print Recipe
5 from 2 votes

Kentucky Hot Brown

This Kentucky Hot Brown is decadent and so extremely fulfilling. Get top-notch ingredients, and you will be in open-faced sandwich heaven! The sauce can be prepared a day in advance and rewarmed before using.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast, Lunch, or Dinner, Sandwich
Cuisine: Southern, U.S.
Servings: 6 people
Calories: 933kcal
Author: Kris Longwell

Equipment

  • 2 baking sheets, or a large cast iron skillet

Ingredients

FOR THE MORNAY SAUCE

  • 2½ cups whole milk
  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 2 cups cheddar cheese white, grated, you'll need more for the sandwich, see below
  • ¼ cup Parmesan cheese finely grated
  • ¼ teaspoon nutmeg ground
  • 1 teaspoon hot sauce ie, Crystals, Louisiana, Tobasco
  • Kosher salt and freshly ground black pepper

FOR THE SANDWICHES

  • 1 lb applewood smoked bacon thick cut
  • 2 large tomatoes sliced, you'll need 6 to 8 slices
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 8 slices white bread thick slices, country white
  • 4 tablespoon unsalted butter room temperature
  • 2 lbs roast turkey sliced into thick slices (¼-inch is good)
  • 1½ cups cheddar cheese white, shredded
  • ½ cup Parmesan cheese
  • 2 tablespoon chives chopped, for garnish

Instructions

MAKE THE MORNAY SAUCE

  • In a small saucepan, bring the milk to a simmer over medium heat.
  • In a medium saucepan, melt the butter over medium heat and then add the flour, whisking for about 1 minute.
  • Slowly whisk in the heated milk and bring to a simmer. Continue to cook, whisking frequently, until thickened, about 5 - 7 minutes. (If becomes too thick, add a little more milk).
  • Remove from heat and stir in both of the cheeses until melted. Mix in the nutmeg and hot sauce and season with salt and pepper, to taste. Cover and set aside.

PREPARE THE SANDWICHES

  • Cook the bacon in the oven or in a large skillet until crisp. Set aside.
  • Preheat the broiler on high.
  • Place the tomato slices on a baking sheet, drizzle with oil, and season with salt and pepper.
  • Butter both sides of the bread slices and place on a second baking sheet.
  • If both baking sheets can fit under the broiler, place both the tomatoes and bread in the oven. Flip the tomatoes and bread after about 1 minute. Keep an eye on them, don't let burn! If you don't have room to broil both tomatoes and bread at the same time, do them one at a time.
  • To build the sandwiches, place toasted bread slices on a baking sheet or in a cast-iron skillet (you may need to use two baking sheets). Top each slice of toast with one or two slices of turkey. Spoon about ½ cup of the sauce over the turkey, and then sprinkle on the cheeses, evenly distributed across all sandwiches.
  • Turn the broiler to low, and cook until the cheese is melted and starting to brown, 2 to 3 minutes. Again, keep an eye on them, don't let them burn!
  • Transfer the sandwiches to plates and top with a tomato slice or two, a couple of strips of bacon, and garnish with chives. Serve at once!

Video

Notes

Although we highly recommend making the country white bread from scratch, any good-quality sliced bread will work just fine.
We get our turkey from the deli section of our favorite supermarket.  Ask to have it slice nice and thick, about ¼-inch.  We use smoked Black Forest, but whatever is your favorite will work well.
The Mornay sauce can be made the day before and then gently reheated on the stove before serving.
These are also fun to serve in individual cast iron skillets or individual casserole dishes.  But, it's also very impressive when transferred to plates and served individually.  

Nutrition

Calories: 933kcal | Carbohydrates: 33g | Protein: 53g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 187mg | Sodium: 2969mg | Potassium: 774mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1386IU | Vitamin C: 6mg | Calcium: 648mg | Iron: 4mg

POST UPDATE: This recipe was originally published in September 2017, but was updated with improved tweaks to the recipe, with new tips, photography, and a fabulous new video in September 2020!

Greek Salad with Grilled Steak

by 18 Comments

This dish works wonderfully as an entree salad, a side salad, or for serving buffet-style. 

We just love a good Greek salad.  And we just love grilled skirt steak.  Put them together, and you’ve got a perfect culinary marriage! Serve with warm, crusty garlic bread, and you’ve got an entree salad that will delight your guests, no doubt!  

Greek Salad with Grilled Steak
Greek Salad with Grilled Steak

How To Make Greek Salad with Grilled Steak

Putting together this classic salad is actually not difficult at all.

Much of the salad can be prepped and even assembled well in advance of serving.

Allowing the meat to marinate overnight is even better, which makes putting it all together just before serving so easy!

Choosing the Perfect Greek Steak

You really can’t go wrong with choosing a good steak for this salad.

Our cut of choice is skirt steak because it is highly marbled. The Greek steak marinade consists of classic Greek flavors and makes the meat extremely tender and melt-in-your-mouth delicious once grilled.

EXPERT TIP: After mixing together the marinade ingredients, we place the steak in a large zipper bag and then pour the marinade over the meat. Massage it a bit with your hands, and press the air out of the baggie before closing. Keep in the fridge for at least 4 hours, or even better, overnight. Another cut of steak that is great is a flap steak, ribeye, or strip steak.

Once you’re ready to grill, it only takes about a total of 10 minutes. You’ll want to make sure you reach an internal temperature of 145°F for medium.

A plastic baggie filled with a skirt steak and a Greek dressing and then that steak on a gas grill.

The Ingredients You Will Need

Feta cheese is classically Greek and is the perfect choice for this salad.

While the meat is getting all tender and flavorful in the fridge, it’s time to marinate it with our classic Greek salad dressing recipe.

EXPERT TIP: Feta cheese has a distinct taste that we just love. We recommend going with 8 oz. of cheese, which delivers a bold (but not too much!) feta taste. If you want more of the salad and less cheese, then go with 6 oz. of cheese. Allowing the cheese and marinade to chill in the fridge for an hour or two just deepens the flavor profile. However, in a pinch, the cheese is good as is right after you mix in the marinade.

A glass bowl filled with crumbled marinated feta cheese.

A classic Greek salad recipe consists of chopped cucumbers, tomatoes, parsley, olives, and usually a little red onion.

We love the addition of capers to the mix because it adds a wonderful, slightly salty, briny taste that perfectly complements the cheese and grilled steak.

This mixture by itself is delicious and makes a wonderful side salad.

A glass bowl containing a mix of chopped tomatoes, cucumbers, capers, olives, and herbs with a wooden spoon in the middle of it.

How To Slice Skirt Steak

Once you have finished grilling the steak, you’ll want it to rest for about 10 minutes to allow the juices to redistribute.

Cover with foil to keep warm.

EXPERT TIP: To ensure every bite is as tender as possible, you’ll want to slice the meat against the grain. Simply place the steak on a cutting board. Look for the parallel lines running throughout the cut of meat. This is called the ‘grain.’ Cut the steak into two or three pieces, cutting in the same direction as the grain. Then, turn the pieces to a 90° angle and cut bite-sized strips against the grain.

A hand using a carving knife and fork to slice a piece of grilled skirt steak against the grain to form bite-size strips.

We love to add chopped romaine lettuce when we are mixing together the salad just before preparing.  We recommend going with 2 cups.

The addition of chopped lettuce is a popular addition in diners across the United States, but if you prefer, you can leave it out and serve it the way they do in Greece!

It’s almost time to serve!

A glass bowl filled with a chopped Greek salad with a wooden spoon stuck in the middle.

When to Serve Greek Salad

We think this salad is off-the-charts delicious served when the steak is still warm and extra-juicy.

However, it is really wonderful served warm OR at room temperature.  You can serve this for a small gathering of family or friends, but it also makes a wonderful addition to a full spread of dishes, buffet-style.

We serve this entree salad at any time of the year, and always get rave reviews! It pairs wonderfully with a robust red wine, such as a Cabernet, or a dry white wine like Pinot Grigio.

EXPERT TIP: As mentioned, this salad is spectacular even without a protein on top. However, other excellent protein options are grilled chicken, shrimp, or even tofu!

A large oval platter filled with a Greek salad and grilled steak with two large gold spoons on the side.

We just can’t rave about this salad enough. It truly is a taste sensation.

EXPERT TIP: You can make all of the components of the salad ahead of time. Don’t mix it all together until just before serving. If mixed too far in advance, the chopped Romaine will become limp and a bit soggy.

It is such a beautiful serving not just on the large platter, but also as individual servings.

An individual plate filled with Greek salad with grilled meat sitting next to a glass of red wine.

Ready to make the best Greek Steak Salad this side of Athens? Go for it!

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

A large oval platter filled with a Greek salad and grilled steak with two large gold spoons on the side.
Print Recipe
5 from 6 votes

Greek Salad with Grilled Steak

This Greek Salad with Grilled Steak brings together two of our favorites things in the world...a Greek salad and beautifully grilled skirt steak. Marinate the steak first for about 4 hours (or overnight), then marinate the feta cheese, then assemble this amazing entree salad. Incredible!
Prep Time25 minutes
Cook Time10 minutes
Chill time for steak and cheese4 hours
Total Time4 hours 35 minutes
Course: Salad
Cuisine: Greek
Servings: 6 people
Calories: 376kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill - outdoor or indoor.

Ingredients

For Marinating the Steak

  • 3 tablespoon extra-virgin olive oil
  • 3 cloves garlic roughly chopped
  • 1 tablespoon dried oregano
  • 2 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 1 lb skirt steak or flap, or ribeye

For Marinating the Cheese

  • 8 oz feta cheese crumbled
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon oregano dried
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper freshly ground

For the Salad

  • 2 tablespoon fresh flat-leaf parsley chopped
  • 1 medium cucumber halved, seeds removed and roughly chopped
  • 1 cup cherry tomatoes halved
  • 1 2.75 oz capers drained, about ½ cup
  • ½ cup Kalamata olives pitted, halved
  • ½ cup red onion chopped
  • 2 cups Romaine lettuce chopped

Instructions

Marinate the Steak

  • In a medium bowl, whisk together 3 tablespoons of the oil with the garlic, oregano, vinegar, Worcestershire sauce, salt, and pepper. Place the steak in a large plastic baggie or in a small baking dish. Pour the marinade over the steak and turn the meat until it is fully coated. Seal and place in the refrigerator for at least 4 hours and up to overnight.
    3 tablespoon extra-virgin olive oil, 3 cloves garlic, 1 tablespoon dried oregano, 2 tablespoon red wine vinegar, 1 tablespoon Worcestershire sauce, ¾ teaspoon Kosher salt, ½ teaspoon black pepper, 1 lb skirt steak

Marinate the Cheese and Prepping the Salad

  • Place the cheese into a large bowl. Mix in the cheese marinade ingredients and chill in the fridge until ready to finish assembling the salad.
    8 oz feta cheese, 3 tablespoon extra-virgin olive oil, 2 tablespoon red wine vinegar, 1 tablespoon oregano, ¼ teaspoon crushed red pepper flakes, ½ teaspoon Kosher salt, ¼ teaspoon black pepper
  • In a separate bowl, mix together the parsley, tomatoes, cucumbers, capers, olives, and red onion. Cover with plastic wrap and set aside.
    2 tablespoon fresh flat-leaf parsley, 1 medium cucumber, 1 cup cherry tomatoes, 1 2.75 oz capers, ½ cup Kalamata olives, ½ cup red onion

Cook the Steak

  • Prepare a medium-high hot grill.
  • Remove the steaks from the marinade and grill for approximately 5 minutes per side, or until an internal temperature of 145°F (medium) is reached. Place on a cutting board and loosely tent it with a piece of foil for about 10 minutes. Cutting with the grain, slice the steak into two or three pieces about 3 inches in length. Turn the pieces 90° and cut against the grain into bite-sized strips.

Assemble the Salad

  • Remove the large bowl with the marinated cheese from the refrigerator. Mix in the cucumber salad and the chopped romaine.
    2 cups Romaine lettuce
  • Transfer the salad to a large serving platter and use a spatula to place the sliced steak on top. Serve at once.

Video

Notes

Any thin, well-marbled cut of meat will work.  Flap steak is an excellent substitution.  Both skirt and flap steaks will definitely need to sit in the marinade for at least 4 hours to allow the meat to break down and become tender once grilled.
Ribeye or strip steak is also wonderful but they don't need to marinate as long, only about an hour.
You can also cook the steak in a hot cast-iron skillet on your stove, too.  Cook for about 3 to 5 minutes per side.  The internal temperature should reach 145°F for medium.  
The various components of the salad can be made up to 1 day in advance.  Don't mix the salad with the chopped romaine until just before serving.
Other options for protein include grilled chicken or shrimp.  Marinated and lightly sautéd tofu is great, too, if you're wanting 100% vegetarian.  The salad is so flavorful, it's delicious without a protein on top.  
We like serving the salad soon after the meat has been sliced and is still warm.  However, it's still really delicious even after the meat cools off.
The salad is best consumed within a few hours of assembly. If you don't include the chopped Romaine, it will keep in the fridge for 3 to 4 days.  We don't recommend freezing this salad. 

Nutrition

Calories: 376kcal | Carbohydrates: 6g | Protein: 23g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 1171mg | Potassium: 429mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1835IU | Vitamin C: 10mg | Calcium: 230mg | Iron: 3mg

POST UPDATE: This recipe was originally published in July 2016, but was updated with improved tweaks to the recipe, with new tips and photography, and a fabulous new video in September 2020!

Lemon Roast Chicken

by 25 Comments

Lemon Roast chicken is perfect for a lovely Sunday dinner, or one of those special occasion dinner gatherings. The lemon, garlic, and white wine deliver a truly delectable sauce, and the slow cooking gives the juiciest bird you can imagine.  But it’s so easy to prepare that it makes a spectacular weeknight meal.  Serve with the Best Mashed Potatoes for an unforgettable meal!

An oval baking dish filled with lemon roast chicken with slices of roasted lemons and lightly browned chicken pieces garnished with chopped Italian parsley.
[feast_advanced_jump_to]

🍋 The Ingredients

The ingredients for Lemon Roast Chicken are simple, yet they combine beautifully to create an incredibly flavorful and succulent dish that is sure to impress. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Lemon Roast Chicken on a grey wooden background including uncooked chicken pieces, lemon slices, garlic, wine, oil, and seasonings.

🌿 Substitutions and Variations

  • Chicken – Skin-on, bone-in chicken pieces are recommended. However, boneless chicken breasts can be substituted. They will only need to bake for about 45 to 60 minutes, depending on their size. Boneless, skinless thighs will bake for around 40 to 50 minutes. See Expert Tip for more details.
  • Cooking liquid – A dry white wine, such as Chardonnay or Sauvignon Blanc, is recommended. We don’t recommend cooking wine. Chicken broth and 1 tablespoon of apple cider vinegar can be substituted for the wine, if desired.
  • Herbs – We highly recommend dried Thyme and Rosemary from Maison Gabrielle! Use code HOWTOFEEDALOON for a 10% discount!
  • Lemon – Freshly squeezed will deliver the best flavor, but bottled lemon juice can be used in a pinch. There is no substitute for lemon (for obvious reasons).

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

Expert Tip

The chicken must reach an internal temperature of 165°F. The bone-in pieces will take longer to cook than boneless. A digital thermometer ensures you’re chicken is cooked properly.

👩🏼‍🍳 How To Make Lemon Roast Chicken

Uncooked chicken pieces in a large glass bowl along with slices of lemon, herbs, and lemon-infused oil.
  1. Step 1: Add the chicken, garlic, lemon, herbs, wine, oil, salt, and pepper to a large bowl and toss. 
A person placing a large piece of aluminum foil over a baking dish filled with uncooked pieces of chicken, lemon slices, and herbs.
  1. Step 2: Cover with foil and bake at 315°F for two hours.
A person removing a large piece of aluminum foil from a baking dish revealing chicken pieces that have been roasted with lemon slices, herbs, oil, and white wine.
  1. Step 3: Remove the foil and increase the temperature to 400°F. 
Chicken pieces that have been roasted and browned with lemon slices, herbs, oil, and white wine.
  1. Step 4: Bake for another 20 minutes until nicely browned. 
Lemon roast chicken resting on an oval platter topped with slices of roasted lemons.
  1. Step 5: Place the chicken on a platter
Lemon white wine sauce being poured from a glass gravy boat over piece of lemon roast chicken on a white dinner plate.
  1. Step 6: Strain the sauce and pour it over the chicken. 

🍽️ How To Serve

  • If serving guests, you can place the chicken pieces on a large platter and scatter the lemon around the chicken. Garnish with chopped Italian parsley. Provide a nice pair of tongs so guests can serve themselves.
  • You can also plate individual servings.
  • Serve the sauce in a gravy boat or bowl with a ladle. The sauce is what puts this dish over the top.

Expert Tip

As the chicken cooks, the skin will render some fat. Once you have strained the sauce, you can pour the liquid into a fat separator and then pour it into a gravy boat. Or simply use a spoon to skim the fat from the surface of the sauce.

🙋🏽‍♂️ Frequently Asked Questions

Can I use a whole chicken for lemon roast chicken?

Absolutely! However, we recommend a different roasting temperature and time. See our Perfect Roast Chicken for complete instructions.

Can lemon roast chicken be made in advance?

Yes, you can prepare lemon roast chicken in advance by marinating it the night before and storing it in the refrigerator, then simply roast it when you’re ready to serve (give yourself time for the roasting).

What sides pair well with lemon roast chicken?

This dish pairs wonderfully with a variety of sides, such as potatoes dauphinoise, fondant melting potatoes, roasted asparagus with chopped eggs, steakhouse mushrooms, and a fresh green salad, creating a balanced and delicious meal.

A white dinner plate filled with two pieces of lemon roast chicken sitting next to a pile mashed potatoes, grilled lemon slices, and fresh parsley.

🇫🇷 Other Classic French Recipes

Are you ready to make one of the simplest, yet most impressive French meals this side of Paris? Go for it!

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

Baked lemon chicken in an oval baking dish topped with roasted slices of lemon and garnished with chopped parsley.
Print Recipe
5 from 6 votes

Lemon Roast Chicken

This Lemon Roast Chicken is heavenly. Slow-cooked, covered, for 2 hours, and then uncovered at 400°F for 30 minutes. So amazing! Serve with creamy mashed potatoes and a crusty loaf of bread. French cooking made easy in your very own kitchen!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Entree
Cuisine: American / French
Servings: 4 people
Calories: 541kcal
Author: Kris Longwell

Equipment

  • Roasting pan or large roasting dish (3 QT)
  • Aluminun foil or lid for the pan

Ingredients

  • 1 whole chicken cut into pieces (or use a combo of bone-in breasts, thighs & legs)
  • 6 cloves garlic peeled and roughly sliced
  • 2 large lemons sliced
  • 1½ teaspoon thyme fresh, chopped
  • 1½ teaspoon rosemary fresh, chopped
  • 3 tablespoon olive oil
  • ¼ cup dry white wine
  • 1 teaspoon Kosher salt
  • ½ teaspoon fresh ground black pepper to taste
  • 2 tablespoon parsley fresh, chopped, for garnish (optional)

Instructions

  • Preheat oven to 315°F.
  • Place the chicken pieces in a large bowl, and all other ingredients, except the parsley. Mix with two large spoons until the chicken is well coated.
    1 whole chicken, 6 cloves garlic, 2 large lemons, 1½ teaspoon thyme, 1½ teaspoon rosemary, 3 tablespoon olive oil, ¼ cup dry white wine, 1 teaspoon Kosher salt, ½ teaspoon fresh ground black pepper
  • Transfer to a large roasting pan or baking dish. Sprinkle the chicken with salt and pepper (just a small pinch, don't over-salt). Cover tightly with a lid or aluminum foil, and place in the oven for 2 hours.
  • Remove from the oven, take off the foil, and raise the oven temp to 400°F.
  • Place chicken back in the oven and bake for another 30 minutes, or until nicely browned.
  • Remove from oven, and place baked chicken and lemon slices onto serving dish. Transfer the chicken pieces to a platter and then strain the sauce, discarding any solids. Pour into a fat separator, or use a spoon to skim off any fat that is on the surface. Pour sauce over chicken and pass the remaining at the table. Garnish with chopped parsley. Serve at once!
    2 tablespoon parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Using top-notch ingredients elevates this dish to a 5-star restaurant level. We HIGHLY recommend going with Maison Gabriella for the thyme and rosemary. Use Code HOWTOFEEDALOON for a 10% discount! 
We love going with eight pieces from a whole cut-up chicken. But we also often use whatever we have on hand.  We like using a combination of chicken legs and thighs, but breasts are great, too.  If purchasing a split chicken breast, we recommend cutting it into two pieces to allow for more even cooking across all chicken pieces.
Go with a good dry white wine.  We use a nice Chardonnay or Sauvignon Blanc and love the taste it delivers. 
You can mix the chicken with the marinade ingredients up to 8 hours in advance. Simply cover the bowl that you mixed everything together in with plastic wrap and then place it in the refrigerator.  This will make the chicken taste even better.  But, marinating in the fridge is not required. You can mix everything, transfer it immediately to your roasting pan, and cook the chicken, and the results will be amazing. 
The cooked chicken will keep in the fridge for 4 to 5 days and can be frozen for up to 2 months. 

Nutrition

Calories: 541kcal | Carbohydrates: 8g | Protein: 36g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 143mg | Sodium: 427mg | Potassium: 474mg | Fiber: 2g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 36mg | Calcium: 61mg | Iron: 3mg

POST UPDATE: This recipe was originally published in April 2014, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in September 2020!

Sausage, Egg, and Cheese Breakfast Sandwich

by 7 Comments

Want a REAL breakfast sandwich?  These blow the fast-food variety out of the water (and we like those, too!).  

Go with Homemade Southern Biscuits, Maple-Sage Sausage Patties, with cheddar cheese, a layer of eggs, and…Lordy, breakfast never tasted so good!  And most of the components of this sandwich can be made in advance, making morning assembly a snap!

A sausage, egg, and cheese biscuit sandwich on a circular dark grey plate with hashbrowns in the background.

How to Make the Best Breakfast Sandwich

It may seem crazy to make each of the various components for this incredible egg biscuit sandwich, but it’s actually easier than you might think!

Much of this can be prepared in advance, and then easily reheated in the morning and then assembled just before serving.

 

The Ingredients You Will Need

Well, the name of this breakfast sausage tells you pretty much everything you’ll need to make a classic egg biscuit sandwich.

There are two components of this breakfast masterpiece that folks always seem to remember most: the biscuits and the maple-sage sausage.

EXPERT TIP: Our Homemade Southern Biscuits are pretty much fool-proof and can be made up to 1 or 2 days in advance. However, you can also purchase great homemade biscuits from your local diner, favorite breakfast joint, country-style restaurant. You can go with canned biscuits in a pinch, and honestly, still have an amazing breakfast sandwich. Another wonderful option is lightly toasted English muffins.

Just look at these homemade biscuits!

A pile of Homemade Southern biscuits in a basket lined with a checkered cloth.

What would a sausage breakfast sandwich without an amazing meat pattie? Not much!

We love the combination of a touch of sweet and savory with these maple-sage sausage patties.  Cook them up in a skillet and then keep them warm until ready to use.

EXPERT TIP: Don’t form the patties too thick. We find the ½-inch thickness allows the patties to cook perfectly and are the perfect ratio of meat to egg, cheese, and a biscuit! The patties can be made up to a week in advance. Simply reheat in a warm oven or in a hot skillet.

A large black skillet with orange exterior filled with 5 cooked maple sausage patties.

How to Make Eggs for Breakfast Sandwich

Forming a nice egg layer for the sandwich is so easy.

Simply beat an egg in a small bowl.  Heat ½ tablespoon of butter in a medium-sized skillet and then add the egg.

The eggs will immediately start to ‘set’ like an omelet. Use a spatula to lift the sides and tilt the skillet to distribute the egg around the skillet. Season with a little salt, pepper, and snipped chives (if desired).

Once cooked, use a pair of tongs to fold the cooked egg over, forming a semi-circle. Use the tongs to gently fold it over one more time, to quarter the omelet.

A skillet filled with a thin omlet and then a skillet with an omlet that's folded into a quarters.

Ideal for Breakfast On-the-Go

This breakfast sandwich recipe is amazing when served with a side of Homemade Hash Browns, a cup of coffee, and a big glass of orange juice.

However, these sandwiches can also be wrapped in aluminum foil and packed for breakfast on the go!

If you love this breakfast sandwich, you’ll also love our Egg McMuffin (Copycat) recipe!

EXPERT TIP: If making ahead, you can completely assemble the sandwiches and then keep them in an air-tight container in the refrigerator. Simply reheat them in the microwave until warmed through, and then immediately wrap in foil. They will stay warm for close to an hour. They are delicious even at room temperature!

Two sausage, egg, and cheese breakfast sandwiches on a dark plate with hashbrowns in front a glass of orange juice.

If you want to make a breakfast sensation that your loved ones will be requesting time and time again.

Now is the time.

Don’t you want a bite of this deliciousness?

Two hands holding a sausage, egg, and cheese breakfast sandwich with a bite taken out it.

Ready to make the best-ever morning sandwich? Go for it! And it’s great any time of the day or evening, for that matter!

And when you make it, be sure to take a picture, post it on Instagram, and tag @HowToFeedaLoon and #HowToFeedaLoon!

A sausage, egg, and cheese breakfast sandwich on a dark plate in front of hashbrowns.
Print Recipe
5 from 2 votes

Sausage, Egg, and Cheese Breakfast Sandwich

This breakfast sandwich is the sandwich to end all breakfast sandwiches! The maple-sage sausage patties and the homemade biscuits put them over the top and can even be made in advance!
Prep Time20 minutes
Cook Time20 minutes
Homemade Biscuits1 hour
Total Time1 hour 40 minutes
Course: Breakfast
Cuisine: Breakfast
Servings: 8 people
Calories: 267kcal
Author: Kris Longwell

Ingredients

  • 8 biscuits homemade or purchased, split in half, crosswise
  • 8 Maple-Sage Sausage Patties
  • 8 slices Cheddar cheese sliced
  • 6 tablespoon unsalted butter divided, 2 tablespoon melted for finishing the sandwiches
  • 8 large eggs
  • Kosher salt and freshly ground pepper
  • ½ cup chives finely snipped (optional)

Instructions

  • Prepare and shape the sausages as directed and cook in a large skillet (non-stick works well) over medium heat.
  • Cook until undersides are browned, about 5 minutes. Flip the patties and cook for about another 5 minutes. Place a slice of cheese on each patty, cover the pan, and cook until the cheese melts, about 1 minute longer. Remove the patties from the pan and set aside until ready to use.
  • Discard any rendered grease from the pan and wipe clean with a paper towel.
  • In a small bowl, gently beat one egg. Heat ½ tablespoon butter in the skillet over medium heat. Add the egg and slightly swirl the pan to distribute the egg all over. The egg will start to set. Sprinkle with salt, pepper, and chives (if using). Use a spatula or fork to push some of the edges of the eggs inwards as it cooks, and tilt the pan to let the uncooked egg on top to fill the edges. Cook until eggs are fully cooked and no longer 'wet.' Remove from heat and carefully use a spatula to fold the omelet in half, and then fold again to quarter. Set aside and repeat this process with remaining eggs. Tent cooked eggs with foil to keep warm.
  • Meanwhile, briefly warm the biscuits in the microwave.
  • Top 8 of the muffin bottoms with the sausage patties, then egg, and then top with a muffin top. Brush a little melted butter over the sandwiches, if desired. Serve at once!

Video

Notes

We highly recommend making the biscuits from scratch, but you can purchase biscuits from your favorite breakfast, or country-style, restaurant, you will still have amazing results.  Canned biscuits are okay, too. 
The biscuits and sausage patties can be prepared up to 1 or 2 days in advance.  Reheat the patties in a skillet until heated through. 
We love snipped chives in the eggs because they add another depth of flavor.  However, they can be omitted, and still be delicious.
The sandwiches can be assembled up to 12 hours in advance and kept in an air-tight container in the fridge.  Nuke them in the microwave until warmed through.  Wrap in aluminum foil if taking them on the run.

Nutrition

Calories: 267kcal | Carbohydrates: 7g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 229mg | Sodium: 230mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 824IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

POST UPDATE: This recipe was originally published in April 2015, but updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in September 2020!

Maple Sausage Patties

by 7 Comments

This breakfast sausage recipe delivers patties that are so moist, so flavorful, and so easy to prepare.

The Loon and I just love a good breakfast or brunch dish, and these breakfast patties are great by themselves or with our classic Egg, Cheese, and Sausage Breakfast Sandwich! And they come together in less than 30 minutes!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A close-up view of two maple sausage patties on a white plate with scrambled eggs and a biscuit.

How To Make Breakfast Sausage

You will be amazed at how simple is to prepare these fresh and delicious patties at home.

All you need are a handful of ingredients including ground pork, bread crumbs, fresh herbs, and of course, maple syrup.

We love everything about these patties of pure deliciousness!

The Ingredients You Will Need

We love adding a couple of tablespoons of plain bread crumbs to the sausage. This helps hold in those delicious juices as the sausage is cooking.

And fresh herbs and a dash of red pepper flakes provide that classic breakfast sausage seasoning.

EXPERT TIP: If using dried herbs in place of fresh, go with teaspoons rather than tablespoons. For example, if using dried, then go with 2 teaspoons of dried sage, as opposed to 2 tablespoons of fresh. We think the fresh herbs work wonderfully for the dish, but, of course, dried, will work, too.

Mix together the bread crumbs, herbs, and seasonings in a large bowl before adding the sausage and syrup.

A large glass bowl filled with bread crumbs, fresh herbs, red pepper flakes, salt, and pepper.

For that classic breakfast taste, you’ll want to make sure you go with pure maple syrup.

Pancake syrup just doesn’t deliver the kind of taste you’re going to get with pure maple.

A little goes a long way, so all you need is 2 tbsp, but that’s great, it leaves you plenty left over for pancakes!

A hand pouring maple syrup from a small jar into a bowl of seasoned ground pork.

How To Form Sausage Patties

You only need the patties to be about ½-inch in thickness. If you go much thicker, they could over-cook on the exterior and not cook enough on the interior.

We use a 2½-inch ring to shape the patties, but you can certainly use the lid of a Mason jar, or even just form them with your hands.

This recipe will give you 10 to 12 patties.

Two thin maple sausage patties on a cutting board with a person's hand holding a metal ring that formed the patties.

Once the patties are formed, it’s time to cook them up!

Grab a non-stick skillet, or get a regular skillet and spray it with cooking spray, or a little vegetable oil, or olive oil.

EXPERT TIP: You’ll want to cook the sausage patties for about 5 minutes per side. The outside will be a nice darkish brown, with some char spots. The juices should run clear and you’ll want an internal temperature of 145°F. You can also cook the sausage without forming them into patties. The sausage is amazing in a breakfast casserole or a sausage breakfast burrito recipe!

A large black skillet with orange exterior filled with 5 cooked maple sausage patties.

Ready to make the most delicious maple breakfast sausage 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 two maple sausage patties on a white plate with scrambled eggs and a biscuit.
Print Recipe
5 from 1 vote

Maple Sausage Patties

These Maple Sausage Patties are the bomb. The sage and the maple blend together so beautifully and the flavor is incredible. Awesome on a homemade egg and sausage breakfast sandwich!
Prep Time10 minutes
Cook Time20 minutes
Chill time30 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American, American Southern
Servings: 8 people
Calories: 242kcal
Author: Kris Longwell

Equipment

  • Non-stick skillet/saucepan

Ingredients

  • 2 tablespoon bread crumbs dried
  • 2 tablespoon sage fresh, chopped (or 1 teaspoon dried)
  • 1 tablespoon rosemary fresh, chopped (or ½ teaspoon dried)
  • 1 tablespoon thyme fresh, chopped (or ½ teaspoon dried)
  • ¼ teaspoon red pepper flakes or more, to taste
  • 1 tablespoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 1½ lb ground pork
  • 2 tablespoon pure maple syrup
  • ¼ teaspoon nutmeg ground

Instructions

  • In a large bowl, stir together the bread crumbs, sage, rosemary, thyme, red pepper flakes, nutmeg, salt, and pepper.
  • Add the ground pork and maple syrup and then use a wooden spoon, or your clean hands, to fold the bread crumbs and herbs into the pork. Gently mix until just combined. Wash your hands and then cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes, or up to overnight.
  • Shape the pork mixture into 10 to 12 patties, about 3 inches in diameter a ½-inch in thickness.
  • Heat a large saucepan/skillet (nonstick works best), over medium heat. Spray with cooking spray, if needed.
  • Add the patties and cook until the bottoms are browned, about 5 minutes (shake them periodically to prevent any sticking).
  • Flip and cook the other sides until browned and the centers feel firm to the touch when pressed with your finger, about another 5 minutes.

Video

Notes

If using dried herbs, then go 1 teaspoon wherever the recipe indicates tbsp.  Example: If using dried sage, go with 2 teaspoon rather than 2 tbsp, as written in the recipe.
Be sure to use pure maple syrup.  We don't recommend using pancake syrup for these patties.
The uncooked patties can be made and refrigerated up to 24 hours in advance and frozen for up to 1 month.  Completely thaw frozen patties before cooking.
If desired, you can use the seasoned sausage for cooking before making them into patties.  Cook the pork in the skillet and use it in casseroles or breakfast burritos or tacos!

Nutrition

Calories: 242kcal | Carbohydrates: 4g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 939mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

POST UPDATE: This recipe was originally published in April 2015, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in September 2020!  The recipe is adapted from Williams Sonoma.

Jalapeño Poppers

by 17 Comments

Jalapeño Poppers have been one of our favorite appetizers for about as long as we can remember.

We love ordering these when we eat out at one of our favorite Mexican or Tex-Mex restaurants. Heck, we love these poppers so much, that we even like the frozen version. But these homemade Jalapeño Poppers made at home beat ’em all!   And they are a snap to prepare!

Stuffed Jalapeño poppers split open on a cutting board

How To Make Jalapeño Poppers

This really is an authentic and easy jalapeño popper recipe.

You can use fresh jalapeños or pickled whole jalapeños. We prefer the pickled variety.

The filling for this amazing appetizer is nothing more than your favorite melting cheese(s) and cooked smoked bacon.

We use a combination of mild cheddar and Monterey Jack. For easy clean-up, we just cook 3 strips of thick-cut smoked bacon on a baking sheet lined with foil.

EXPERT TIP: It will be easier to stuff the peppers if the cheese and bacon are finely chopped. We use a large knife to achieve this. We also add a few splashes of hot sauce to help bring it all together.

A white bowl filled with shredded cheddar and Monterey Jack cheese and crumbled bacon.

How To Prep Whole Stuffed Jalapenos

Regardless of you are using pickled whole jalapeños or fresh jalapeños, you are going to want to remove the seeds and the inner ribs of the pepper to reduce the spice level.

Most of the heat in a jalapeño comes from the seeds and the ribs on the interior of the pepper. Learn more here.

EXPERT TIP: To remove the seeds and ribs, we HIGHly recommend using protective gloves. You do not want to expose your eyes or skin to the spice from the pepper. With gloves on, simply take a small sharp knife and cut a slit, lengthwise, down the pepper. If using fresh, also cut a perpendicular slit at the top, making a ‘T.’ Now, use your fingers to scrape out the seeds and ribs. It’s okay if the pepper tears a bit, the breading will hold it all together during the frying process. Stuff with the cheese/bacon filling.

3 stacked images, top is a jalapeño being sliced lengthwise, next is removing the seeds, next is it stuffed with cheese.

Now, it’s time to bread the poppers.

Simply set up a dredging station with 3 bowls or pans. Add flour to the first pan, egg & milk to the second, and bread crumbs with seasoned salt to the third.

EXPERT TIP: Peppers have fairly slippery skin on them, even the pickled ones. To help the flour adhere to the stuffed peppers, dip them first in water and then immediately transfer to the flour. Dredge through the egg/milk mixture and then the bread crumbs. For a fully covered pepper, repeat the process again (except dipping in water).

3 images, with the 1st a pepper in a pan of flour, next it being dipped in egg and the last it being rolled in breadcrumbs.

To Fry or to Bake?

The classic way to cook these gems is to give them a quick deep-fry. After they have all been breaded, then carefully add them to your deep-fryer or a sturdy skillet (i.e., cast-iron) with about 1 inch of vegetable oil. Use a thermometer to ensure the oil reaches 345°F.

When frying, it only takes about 4 to 5 minutes to reach the perfect golden color.

EXPERT TIP: You can certainly make baked jalapeño poppers, too. You won’t get the super crispy exterior, but they will still be wonderful. Preheat your oven to 375°F and place the stuffed peppers on a baking sheet. Bake for about 45 minutes to 1 hour, or until the breading is crisp and the cheese is good and melty when it’s split in half.

Two hands holding a jalapeño popper that has been split in half showing melted cheese.

How and When To Serve

This classic appetizer is perfect for game-day celebrations, parties, or just a fun afternoon at home with the kids.

We love serving them with a bowl of cool sour cream, or even Homemade Ranch.

These are always the first to go when we serve to family and friends.

A hand dipping a breaded jalapeño into a small jar of sour cream.

As you might expect, these jalapeños will carry some heat.  Even when you remove the seeds and ribs.

However, if you do truly remove all the seeds and ribs, the spice level is low to medium.

EXPERT TIP: We do think these are best served right from the fryer (or oven), but you can certainly reheat them in a 350°F oven for about 30 to 40 minutes until crisp and heated through. We recommend flipping them half-way through the reheating process.

4 jalapeño poppers on a baking sheet with one split open and sitting next to a small jar of sour cream.

Other Amazing Party Appetizers to Try

Loaded Potato Skins
Tex-Mex Queso
Sausage and Cheddar Fritters
Ham and Swiss Sliders
Garlic Parmesan Wings
Sausage Stuffed Mushrooms

In the meantime, you just gotta go and make these awesome homemade Jalapeño Poppers!

5 jalapeño poppers on a scratchy baking sheet next to a small jar of sour cream.

Ready to make the best Tex-Mex appetizer this side of the Alamo? Go for it!

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

Two hands holding a jalapeño popper that has been split in half showing melted cheese.
Print Recipe
5 from 1 vote

Jalapeno Poppers

These Jalapeno Poppers are our take on the classic appetizer. We love using pickled whole peppers, but fresh are good, too!  NOTE: Wearing protective gloves is a good idea when working with peppers.  If you don't, be sure to wash your hands thoroughly, since the heat can easily be transferred to another part of your body (i.e., eyes, when rubbing eyes).  
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Tex-Mex, Mexican
Servings: 6 people
Calories: 422kcal
Author: Kris Longwell

Equipment

  • Deep fryer, or sturdy skillet filled with 1-inch of vegetable oil. Or, baking sheet, if baking.

Ingredients

  • 12 jalapenos pickled or fresh
  • 3 strips bacon thick-cut, smoked, cooked and finely chopped
  • 1 cup Cheddar cheese grated
  • 1 cup Monterey Jack cheese grated
  • 3 dashes hot sauce optional
  • 1 cup all-purpose flour
  • 2 large eggs
  • ½ cup whole milk
  • 1 cup bread crumbs plain, dry
  • 1 teaspoon Adobo seasoning
  • vegetable oil for frying
  • ½ cup sour cream for dipping

Instructions

  • Preheat oil to 345°F in deep-fryer or sturdy skillet. Use a deep-fry/candy thermometer to gauge temperature.
  • In a medium-sized bowl, mix together the crumbled cooked bacon, both kinds of cheese, and the hot sauce (if using).
  • Use a small sharp knife to cut a slit, lengthwise, down one side of each jalapeño. If using fresh, cut another slit perpendicular to the lengthwise slit, forming a 'T' on the side of the pepper. Use your fingers (with protective gloves) to dig out the seeds and ribs. You may need to use your knife to help you get it all with the fresh pepper. Stuff each pepper solidly with the cheese/bacon mixture. Set aside.
  • Set up your dredging station by placing the flour in a dish or on a plate. Lightly beat eggs in a small bowl and stir in the milk. Place the breadcrumbs and Adobo seasoning in a dish or a separate plate, and mix together. Line the 3 up next to each other.
  • Fill a small bowl of water and place it next to your dredging station. Start by dipping one pepper into the water to moisten. Quickly add to the flour and roll around, shaking off excess flour. Add to the egg/milk mixture, and turn to coat, shaking off excess egg. Dredge all over through the breadcrumb mixture. Repeat the process, except dipping in the water. Set aside and repeat with remaining peppers.
  • Fry peppers in batches, stirring occasionally, until golden brown all over, about 6 minutes per batch. Transfer to a paper towel-lined plate to drain. f baking, place on a baking sheet pan and place in a preheated oven at 375°F for 30 to 45 minutes, until golden.
  • Serve with cool sour cream for dipping.

Video

Notes

We love using fresh jalapeños for this recipe, but we find pickled whole peppers give more of an authentic restaurant-quality taste and texture.  We feel they also give the perfect match of briny tartness against the slight heat of the pepper.
Pickled whole jalapeños can be found in the Mexican section of many well-stocked supermarkets, or at Mexican food markets, or online.
Once the pepper has been filled with the cheese mixture, don't worry if it doesn't completely seal back up.  The breading will cover the opening and seal nicely.  Very little, if any, cheese should leak out.
You can also substitute softened cream cheese in place of the cheddar/bacon filling. 
The poppers are best served right out of the fryer (or oven), but they will reheat just fine in a preheated oven at 375°F for about 30 to 40 minutes, flipping half-way through the baking. 

Nutrition

Calories: 422kcal | Carbohydrates: 33g | Protein: 19g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 118mg | Sodium: 473mg | Potassium: 265mg | Fiber: 2g | Sugar: 4g | Vitamin A: 878IU | Vitamin C: 33mg | Calcium: 369mg | Iron: 3mg

POST UPDATE: This recipe was originally published in August 2018, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in September 2020!

Classic Pot Roast

by 13 Comments

Classic Pot Roast is the ultimate in comfort food. This recipe takes a humble chuck roast and slowly cooks it to a fork-tender, flavorful finished dish that just can’t be beaten. And the veggies are included! Serve it with homemade country white bread for an unforgettable dinner at home!

A fully cooked classic pot roast on a large rectangular white platter surrounded by cooked potatoes, carrots, and peas.
[feast_advanced_jump_to]

🥩 The Ingredients

The simple, wholesome ingredients in classic pot roast with braised veggies combine to create a deeply comforting and flavorful meal. Each element works together to deliver one of the most satisfying and timeless dishes you can enjoy at home. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for classic pot roast on a white background including a beef chuck roast, stock, celery, potatoes, carrots, onion, seasonings, flour, and oil.

🌿 Substitutions and Variations

  • Protein – Chuck roast can be found in the meat department of most supermarkets. It is not an expensive roast, and the slow-cooking makes it melt-in-your-mouth delicious. A bone-in chuck, also known as “chuck shoulder pot roast,” is beefy and perfect for this recipe. However, a boneless “chuck eye roast” (or “chuck tender steak”) is fantastic, too. Brisket or round steak can be substituted.
  • Vegetables – The standard mirepoix (onions, carrots, and celery) is traditional, but feel free to add turnips, butternut squash, or parsnips. Frozen sweet peas work perfectly.
  • Flavor enhancers – You don’t really need anything to distract from the classic beef flavor of this roast. However, you can deepen the flavor with herbs (fresh or dried) such as thyme, rosemary, or marjoram.

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

👩🏼‍🍳 How To Make Classic Pot Roast

A seasoned chuck roast being seared in sizzling oil in a large oval Dutch oven on a gas stove.
  1. Step 1: Season the roast with salt and pepper. Toss with flour, then sear in a Dutch oven with the oil.
A person transferring a small mound of all-purpose flour into an oval Dutch oven that has chopped onions, carrots, and celery being sautéed in it.
  1. Step 2: Remove the roast, and then sauté the carrots, onions, and celery with flour in the same pan.
A person using a large glass measuring cup to transfer beef broth into a large oval Dutch oven filled with sautéed chopped onions, carrots, and celery.
  1. Step 3: Pour in the beef stock.
A person transferring a seared and partially cooked chuck roast into a large Dutch oven on a gas stove.
  1. Step 4: Nestle the roast into the pan.
Raw cubes of white potatoes and slices of raw carrots being transferred from a platter into a Dutch oven filled with a partially cooked chuck roast, beef broth, and sautéed mirepoix.
  1. Step 5: Roast for 2½ hours and then add the potatoes and carrots. Roast for another 30 minutes.
A person transferring sweet green peas from a small white bowl into a Dutch oven that is filled with a classic pot roast, simmering broth, and tender chunks of potatoes and carrots.
  1. Step 6: Assemble and serve!

Expert Tip

We use 4 carrots for the recipe. Two will be finely chopped (for the mirepoix), and then two larger pieces will be for the final dish (with the potatoes). This takes a little extra effort but makes a big difference in building the flavor. You can sauté the veggies along with the beef broth in a separate dish and then pour it over the meat, or, if preparing in a Dutch oven, you can do it all in the Dutch oven and nestle the meat into the braising liquid.

🍽️ How To Serve Classic Pot Roast

A person placing a large piece of aluminum foil over the top of a fully cooked classic pot roast that is resting on a wooden cutting board.
  1. Step 1: Remove the roast from the pan and cover with foil. 
A person pouring a cornstarch slurry into a saucepan filled with simmering beef broth in it.
  1. Step 2: Strain the liquid into a saucepan and stir in the cornstarch slurry.
A person using a wooden spoon to lift a small amount of brown gravy from a medium-sized saucepan filled with the gravy.
  1. Step 3: Bring the liquid to a boil and simmer until slightly thickened. 
A person using a large chef's knife to cut a classic pot roast into bite-sized pieces on a large wooden cutting board.
  1. Step 4: Slice the meat against the grain and serve with the sauce and vegetables.

🙋🏽‍♂️ Frequently Asked Questions

What cut of beef is best for making a classic pot roast?

Chuck roast is the best choice for pot roast because its marbling and connective tissue break down during slow cooking, resulting in tender, flavorful meat. See above in “Substitutions and Variations” for more info.

How far in advance can I make classic pot roast with braised vegetables?

Classic pot roast can be made up to 2 days in advance and stored in the refrigerator; reheating gently helps the flavors deepen and makes for an even more delicious meal.

What’s the best way to serve leftover pot roast?

Simply cover the beef in a dish and cover with foil. Roast at 325°F for about 20 minutes, until bubbly and warm. We love to make epic Pot Roast Sliders or substitute the corned beef with the leftover pot roast with our Corned Beef Hash.

A person pouring brown gravy from a glass gravy boat onto a plate filled with three strips of classic pot roast sitting next to braised vegetables.

🍗 More Classic Comfort Food Recipes

Ready to make the most comforting 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 fully cooked classic pot roast on a large rectangular white platter surrounded by cooked potatoes, carrots, and peas.
Print Recipe
5 from 4 votes

Classic Pot Roast

This Classic Pot Roast is so fork-tender and exploding with flavor. Slow-cook in your Dutch oven (or roasting pan), or your slow-cooker, and you won't believe the results. Incredible!
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Entree
Cuisine: American
Servings: 8
Calories: 531kcal
Author: Kris Longwell

Equipment

  • Large Dutch oven or Slow Cooker

Ingredients

  • 3½ lb beef roast chuck
  • Salt and pepper to taste
  • 6 tablespoon all-purpose flour
  • 2 tablespoon vegetable oil
  • 2 tablespoon unsalted butter
  • 4 carrots 2 finely chopped and 2 cut into 1-inch pieces
  • 1 onion chopped
  • 1 rib celery chopped
  • 3 cups beef stock
  • 3 gold potatoes peeled and quartered
  • 1 cup pearl onions frozen (optional)
  • ½ cup peas frozen, and thawed

Instructions

  • Lightly season the roast all over with salt and pepper. On a large platter, mix 3 tablespoon of the flour, 1 teaspoon salt, and ½ teaspoon of pepper. Turn the roast in the seasoned flour, shaking off any excess.
    3½ lb beef roast, Salt and pepper, 6 tablespoon all-purpose flour
  • In a large Dutch oven or large saucepan, heat the oil and butter over medium heat.
    2 tablespoon vegetable oil, 2 tablespoon unsalted butter
  • Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes. Remove from the pan and set aside. Pour off all but 2 tablespoon of the oil in the pan.
  • Add the finely chopped carrots, yellow onion, and celery and saute over medium-high heat until softened, about 5 minutes.
    4 carrots, 1 onion, 1 rib celery
  • Stir in the remaining 2 tablespoon of flour and cook for about 1 minute.
  • Pour in the beef stock and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan. Bring to a simmer.
    3 cups beef stock

For Roasting in the Oven

  • Preheat the oven to 325°F.
  • Nestle the roast into the vegetables and cooked stock. Cover and place in the oven for 2½ hours.
  • Remove from the oven, uncover, and stir in the potatoes, large carrot pieces, and pearl onions (if using). Cover and return to the oven for another 30 minutes. Stir in the peas and place in the oven for another 20 minutes, or until the vegetables are tender.
    3 gold potatoes, 1 cup pearl onions, ½ cup peas

For Cooking in your Slow-Cooker

  • Transfer the roast to your slow cooker.
  • Pour the vegetable and stock mixture over the meat and cook for 4 hours on high or 8 hours on low.
  • Uncover and stir in the potatoes, carrot pieces, and pearl onions (if using).
  • Cover and cook for 45 minutes.
  • Uncover and stir in the peas.
  • Cover and cook until all the veggies are tender, about 15 minutes longer.

Finishing the Roast

  • Transfer the roast to a cutting board and cover with aluminum foil to keep warm.
  • Use a slotted spoon to remove the potatoes, large carrot pieces, onions, and peas. Place in a large bowl and cover with foil to keep warm. 
  • Strain the cooking liquid through a fine-mesh sieve or a colander with cheesecloth, discarding the excess solids.
  • Bring the strained liquid to a boil (plus another cup of beef broth, if needed) over high heat and cook until the liquid is slightly thickened, about 5 to 10 minutes. Taste and add more salt, if desired.
  • Slice the roast against the grain and place the slices on a serving dish, and then arrange the roasted veggies around the meat. Drizzle the sauce over the meat and veggies. Serve at once, passing extra gravy on the table.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If using a Dutch oven, you can prepare everything in the pot. If using a roasting pan, you’ll need to sauté the roast first in a large skillet and then the vegetables. Place the roast in the pan and then cover with the sautéed veggies. Be sure to cover when braising the roast in the oven.  
The meat and vegetables can be prepared up to 12 hours in advance. Keep covered in the refrigerator and then place in the Dutch oven/roasting pan or slow cooker when ready to finish cooking the roast.  Allow the meat to come to room temperature before cooking.  
Leftovers will keep in the refrigerator for up to 1 week and freeze beautifully for up to 2 months.
Next-day roast beef sandwiches (with the gravy) are amazing!

Nutrition

Calories: 531kcal | Carbohydrates: 25g | Protein: 43g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 145mg | Sodium: 371mg | Potassium: 1296mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5302IU | Vitamin C: 21mg | Calcium: 73mg | Iron: 5mg

POST UPDATE: This recipe was originally posted February 2018 but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in August 2020!

Ultimate Fudge Brownies

by 5 Comments

Who doesn’t love a good brownie, right? Well, get ready to fall in love all over again.

We set out to make this iconic sweet treat to be loaded with deep fudge taste, a flaky top, and a chocolate-lovers dream come true. And folks, we think this recipe hits it out of the park. And it comes together in about 45 minutes. Although we do recommend letting them cool before digging in. But, we’re not here to judge if you can’t wait! And remember to set your eggs out early! Room temp is key!

How To Make Brownies

Homemade fudge brownies are so much easier to make from scratch than you might think.

Be sure to pick up some good-quality semi-sweet chocolate, and the rest just falls right into place.
Four stacked fudge brownies on parchment paper with crumbs scattered nearby.

The Best Chocolate for Homemade Brownies

When perusing all the different types of chocolate in your supermarket, or local chocolate store, it can be a little daunting.

For this recipe, we’re going with 12 oz. of semi-sweet chocolate.  It delivers a deep chocolate taste that is exactly what you want for chocolate fudge brownies.

EXPERT TIP: To make life easier, we employ our microwave to melt the chocolate with the butter. Simply place 10 oz. of the chocolate with the butter in a microwave-safe bowl, and melt in intervals of 1 minute, until melted. Set the other 2 oz. of chocolate to the side, we’ll mix it into the batter just before baking.

A glass bowl filled with melted chocolate and butter with a hand whisking the mixture with a wire whisk.

Now, it’s time to start building the batter.

Stir in the sugar and the brown sugar until fully incorporated and sugars have dissolved.

Next, mix in the eggs, 1 at a time. Stir until fully mixed.

EXPERT TIP: It’s really important that the eggs are at room temperature before adding them to the chocolate mixture. If they are cold, it can cause the chocolate to tighten up, and not produce smooth, chocolatey brownies.

A person whisking an egg into fudge brownie batter in a glass bowl.

The Trick to Extra-Fudgy Chocolate Brownies

After stirring in the flour, cocoa powder, and salt into the mixture, you’re almost ready to add to the pan.

But not quite.

Remember the extra 2 oz. of semi-sweet chocolate you held aside? Give it a rough chop, and stir it into the batter. As the brownies bake, the chocolate will melt and create streams of gooey chocolate throughout. Divine.

A small bowl of chopped semi-sweet chocolate being dumped from a small bowl into a large bowl of brownie batter.

Now, it’s time to pour that amazing brownie batter into your dish.

This is when it really starts getting fun!

EXPERT TIP: To make this an easy brownie recipe, we recommend spraying a 9″x 13″ baking dish with cooking spray and then lining the dish with parchment paper. This isn’t 100% necessary, but it makes removing the baked brownies from the dish so much easier.

Fudge brownie batter being poured into a baking dish lined with parchment paper.

Ultimate Fudge Brownies FAQs

  • I see semi-sweet morsels at the store, can I use those? Absolutely! You’ll need 2 cups of them. Make sure you go with a quality brand for the best results!
  • What is the best dish to use for baking? For size, we recommend a 9″x 13″ dish. For thicker brownies, you could use a 9″ x 9″ or 10″ x 10″ dish, but you’ll need to bake the brownies longer. We use a glass baking dish and get great results, but you can use a metal pan, too. Actually, metal conducts heat even better than glass, so you’ll get amazing brownies either way.
  • Why do I have to allow the brownies to cool? You don’t have to, but, they will still be extremely gooey fresh out of the oven. Of course, that’s delicious, but they don’t slice as easily. We recommend cooling them for about an hour before cutting.
  • What’s the best way to store the brownies? After cooling and slicing, place parchment or wax paper in the bottom of a large storage container with a tight-fitting lid. Separate layers of the brownies with additional parchment, or wax, paper.

An overhead view of fudge brownies that are cut into squares and sprinkled with coarse sea salt.

Coarse Sea Salt Deepens the Flavor Profile

After the brownies are done baking, we love to sprinkle coarse sea salt over the tops.

This is optional, and a matter of taste, but we think the hint of salt against the richness of the brownie elevates the taste even more.

This really is the ultimate fudge brownie recipe.

Squares of fudge brownies sitting on parchment paper topped with coarse sea salt.

Other fudge and brownie recipes you will also enjoy are our:

Snickerdoodle Fudge
Heath Bar Fudge Brownies
Chocolate and Cheesecake Brownies

But, once you and your family take the first bite of these babies, get ready for an unforgettable chocolate experience.

Rich, gooey, chocolaty, and undeniable yumminess.

Mmmmm…wanna bite?

A hand holding a fudge brownie with a bite taken out of it.

Ready to make the most delicious chocolate 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!

Four stacked fudge brownies on parchment paper with crumbs scattered nearby.
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5 from 2 votes

Ultimate Fudge Brownies

These Ultimate Fudge Brownies are the most fudgy, moist, succulent brownies you'll ever make. They are so easy and unbelievably yummy. You'll never go the box route again (even though, I know, the box version can be pretty good, too...but wait till you try these!)
Prep Time15 minutes
Cook Time30 minutes
Cool time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: Dessert
Servings: 8 people
Calories: 786kcal
Author: Kris Longwell

Equipment

  • 9"x 13" baking dish, parchment paper

Ingredients

  • Cooking spray
  • 12 oz semi-sweet chocolate divided (10 oz. and 2 oz.)
  • 16 tablespoon unsalted butter 2 sticks
  • 1½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder we use Hershey's
  • 1 teaspoon Kosher salt
  • 1½ cups sugar
  • ½ cup brown sugar dark
  • 5 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1 tablespoon sea salt coarse, optional

Instructions

  • Preheat the oven to 350 F.
  • Spray 9" x 13" baking dish with cooking spray. Line with parchment paper, leaving some overhang on the ends of the dish.
  • In a large microwave-safe bowl, add the butter and 10 oz. of the chocolate. Microwave on HIGH in 1-minute intervals until melted.
  • Meanwhile, in a separate medium-sized bowl, mix together the flour, cocoa powder, and salt. Set aside.
  • Stir in the sugar and brown sugar into the melted chocolate/butter mixture. Stir until sugars have dissolved.
  • Add the eggs, one at a time, whisking until fully incorporated. Stir in the vanilla.
  • Stir in the flour/cocoa mixture, stirring continuously until completely blended.
  • Chop the remaining 2 oz. of chocolate with a large knife, or food processor. Stir into the batter.
  • Pour the batter into the prepared dish and bake for 30 minutes, or until an inserted toothpick comes out dry (a little wetness is okay). Transfer to a wire rack and let cool. Sprinkle coarse sea salt over the top, if using.
  • Use your hands to carefully use the overhanging parchment paper to lift the brownies of the dish onto a cutting board.
  • Cut the brownies into 12 bars.

Video

Notes

Semisweet morsels can be used in place of block chocolate.  You'll need 2 cups. 
We use our food processor to chop the 2 oz. of chocolate that gets stirred into the batter just before baking.  If using morsels, this is half a cup (from the total 2 cups).
If the batter is crumbly, or just barely wet, after inserting the toothpick, that's okay.  These brownies are very moist and will always leave a little of the gooey chocolate on the toothpick.
The brownies are delicious right out of the oven, but they will still be very gooey and pliable and when you slice them, they will crumble quite a bit. We recommend letting them cool on a baking rack for at least an hour before slicing.
The brownies will keep in an air-tight container in the refrigerator for up to 1 week, or on the counter for several days.   The brownies can be frozen for up to 2 months.
They are amazing when slightly reheated in the microwave and then served with a scoop of vanilla ice cream on top! 

Nutrition

Calories: 786kcal | Carbohydrates: 93g | Protein: 10g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 180mg | Sodium: 1220mg | Potassium: 375mg | Fiber: 5g | Sugar: 67g | Vitamin A: 900IU | Calcium: 69mg | Iron: 5mg

POST UPDATE: The recipe was originally published in February 2015, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in August 2020!

 

Amazing Lobster Roll

by 2 Comments

When it comes to sandwiches, this masterpiece of flavor just may be the champion of them all!

We’ve said it many times before, and it bears repeating here: A dish is almost always only as good as the ingredients that it is made from. This over-the-top yummy sandwich is no exception to that rule. It’s all about the lobster and those buttery toasted buns! So easy and one of the best sandwiches we’ve ever prepared or served. Let’s do it!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

Two lobster rolls sitting on a rectangular white plate with snipped chives sprinkled over the top.

How to Make Lobster Rolls

It’s really not difficult to create authentic New England-style lobster sandwiches right in your very own kitchen.

We’ve got a few tricks to help you make the best seafood sandwich you will ever try or serve.

The Best Lobster Meat

Any authentic lobster roll recipe will tell you it’s ALL about the lobster. You need good, quality, meaty lobster meat to make the best sandwich.

If you’re not keen on killing the lobster yourself, do what we do…find a good fishmonger at your local fish market, and have them do it. They’ll even remove the meat for you, too, if you ask!

Another wonderful option is to order fresh (live or freshly cooked) lobster from www.LobsterAnywhere.com. This is lobster caught off the coast of the great state of Maine, and we find it absolutely wonderful. This lobster meat makes the best lobster roll in Maine, and that’s good enough for us!

A white bowl filled with large pieces of cooked lobster meat.

Keep it Simple

When making a lobster roll sandwich, it’s critical that you keep the dressing simple. Remember…it’s all about the lobster!

You can make homemade mayo, which we think is fantastic, but honestly, good-quality store-bought is just fine. To the mayonnaise, we add a little lemon juice, Champagne vinegar, fresh dill, celery, and a little salt and pepper.

EXPERT TIP: Our dressing is very flavorful, and if you like your lobster salad to be extra creamy, then add up to ½-cup to the lobster. The recipe makes at least that much. However, we recommend starting out with only a couple tablespoons of the dressing, toss it with the lobster and celery, and give it a taste. The dressing should elevate that lobster meat, but by no means upstage it!

A glass bowl filled with lobster salad that is being tossed by a couple of wooden spoons.

Where to Find Lobster Roll Bread

We firmly believe the other key component to the perfect roll is choosing the right bread.

We absolutely going with New-England Split-Top Buns from an amazing company called Box of Maine. Freshly baked, and buttery, and the perfect vessel for all that glorious lobster.

EXPERT TIP: If you can’t find New England split-top frankfurter buns, then you can go with regular hot dog buns or even a kaiser roll. Butter the cut side of the buns, and then toast them in a skillet until browned and toasty. The buttery bun is the perfect match for the wonderful fresh lobster meat.

Toasted to buttery perfection!

Two New England split-top buns that have been grilled and toasted in a small non-stick skillet.

The Classic New England Sandwich

There are amazing restaurants and food trucks dotting the New England seaboard, looking out over the majestic Atlantic Ocean.

Although this incredible seafood sandwich originated in New England (read more here), they can easily be made in your own kitchen.

The salad can be made up to 1 or 2 days in advance. Be sure to get the buns nice and toasty before loading them up with a copious amount of the lobster salad.

A close-up side view of two lobster rolls on toasted buns with snipped chives sprinkled over the tops.

How To Serve

These sandwiches are glorious in their simplicity.

We sprinkle of a few snipped chives all over the sandwiches and then squeeze a fresh lemon to add just another layer of brightness.

Round out the dish with a bag of potato chips, a couple of ice-cold beers, and maybe a pickle. Ladies and gentlemen…this is greatness.

A hand squeezing a lemon wedge over the tops of two lobster rolls on a white plate.

Another lobster dish that we love is our Best-Ever Lobster Salad. Elegant, and heavenly.

In the meantime, treat you and your loved ones by picking up (or ordering online) some fresh lobster meat and New England top-split buns.

You and your family will be in awe of the result! We guarantee you of that!

A hand holding a lobster roll with lots of pink lobster meat and a toasty bun right in your face.

Ready to make the best sandwich this side of Maine? 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 lobster rolls sitting on a rectangular white plate with snipped chives sprinkled over the top.
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Amazing Lobster Roll

This Lobster Roll is probably the king of all super delicious sandwiches. Just keep it simple...let the lobster do the talking. Wow...this is good. Enjoy.
Prep Time15 minutes
Cook Time10 minutes
Total Time32 minutes
Course: Lunch / Dinner, Sandwich
Cuisine: American, Seafood
Servings: 4 people
Calories: 386kcal
Author: Kris Longwell

Equipment

  • Non-stick skillet for toasting the buns

Ingredients

  • 1 lb lobster meat cooked, roughly chopped
  • ⅓ cup mayonnaise
  • 1 tablespoon lemon fresh, juice from ½ a large lemon
  • 1 teaspoon Champagne vinegar or white wine vinegar
  • 1 teaspoon dill fresh, chopped
  • 4 dashes hot sauce
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper freshly ground
  • ¼ cup celery finely chopped
  • 4 hot dog buns top-split, New England Style
  • 2 tablespoon unsalted butter melted
  • 2 tablespoon chives finely chopped, for garnish, optional

Instructions

  • In a small bowl, mix together the mayonnaise, lemon juice, vinegar, dill, salt, pepper, and hot sauce.
  • Place the lobster meat in a large bowl, and add the celery, and then gently fold in about 2 tablespoon of the dressing. The lobster should have a thin coating of the dressing all over it. If you prefer a little more dressing, add more to your own liking.
  • Heat a non-stick saucepan over medium-high heat. Melt the butter in the pan, and then place the buns on their sides in the butter. Cook until browned and toasty, about 2 to 3 minutes. Flip and toast the other side. You may need to toast the buns in a couple of batches.
  • Fill the toasted buns with the lobster salad and top with chives, if using. Serve at once.

Video

Notes

See the instructions below for steaming a live lobster.
If you can't find the New England-style, top-split buns, you can use regular hot buns or a kaiser roll.  To get that buttery, toasty taste, simply open the buns up, and toast them in a couple of tablespoons of butter until they are golden and toasty.  
The salad can be prepared up to 1 day in advance and kept in an air-tight container in the fridge.  
If you purchase the lobster online, don't unfreeze until you are ready to prepare the dish.   Once the lobster has been dressed, we don't recommend freezing it at this point.  However, you can, it just won't be as fresh tasting.  But, it still beats throwing out fresh lobster meat!
Instructions for steaming a live lobster:
  1. In a large stockpot, fill about ¾ quarters of the pot with salted water and bring to a rolling boil.
  2. Cook the lobsters, covered, for 8 - 10 minutes, until bright pink. Remove from pan with tongs and rinse under cool water for about 30 seconds, each. Place on a cutting board.
  3. Remove the meat from the lobster and roughly chop. Transfer to a bowl and chill 15 minutes.

Nutrition

Calories: 386kcal | Carbohydrates: 22g | Protein: 23g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 167mg | Sodium: 1110mg | Potassium: 297mg | Fiber: 1g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 3mg | Calcium: 171mg | Iron: 2mg

POST UPDATE: This recipe was originally published in July 2018, but was updated with improved tweaks to the recipes, new tips, photography, and a fabulous new video in August 2020!

Pasta Primavera

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This dish is such a celebration of garden-fresh vegetables and classic Italian cuisine!

We love this classic pasta dish so much and we enjoy making all year long. But, in the springtime and summertime, when fresh vegetables are at their peak, this dish is one of our all-time favorites. Even the meat-lovers in your family will flip for this deeply flavorful dish.  The Loon certainly did!  And it’s ready in about 30 to 40 minutes!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A large stainless steel saucepan filled with Pasta Primavera and grey napkin and wooden spoon next to it.

How to Make Pasta Primavera

This Pasta Primavera recipe is all about fresh vegetables, quality pasta, and a few other ingredients to deliver incredible taste.

Be sure to have all the components of the dish prepped before you start cooking. Then it all comes together very quickly!

Choosing the Best Pasta

You really can’t go wrong when selecting a pasta for this dish.

We think smaller pasta, such as fusilli, penne, or rigatoni is the perfect match for the sautéed vegetables.

But spaghetti alla primavera is wonderful, too. As mentioned, you can’t go wrong. Fresh homemade pasta is a glorious option, too!

EXPERT TIP: Before cooking the pasta (according to the package instructions), we blanch the asparagus and broccoli pieces in a pot of boiling and salted water. Blanch them for 3 minutes and then use a slotted spoon to remove the vegetables. Place in an ice bath to prevent further cooking. Now, you can cook your pasta! The water will have a hint of the veggie taste, which is great. Save about 1 cup of the pasta water, you may need it later.

Drain the pasta and add 1 tablespoon of olive oil to keep it from stick together.  Toss and then set aside.

A large glass bowl filled with cooked pasta and a person pouring olive oil into it from a dispenser.

What is Pasta Primavera?

Primavera means ‘springtime’ in Italian and the dish utilizes all those amazing vegetables that are at their peak in the spring and into summer.

Vegetables for our Pasta Primavera Sauce include:

  • Button mushrooms, quartered
  • Broccoli florets
  • Asparagus tips (save the stalks for another use)
  • Zucchini
  • Sweet Peas
  • Cherry tomatoes, halved
  • Garlic and fresh basil

This recipe was made famous by Sirio Maccioni of New York City’s famed Le Cirque. We start by sautéeing garlic and then the quartered mushrooms. Cook until soft and just starting to release the mushroom liquid, about 4 minutes.

A large stainless steel skilled filled with quartered button mushrooms and garlic, all being sauteed.

Now, it’s time to add in the blanched broccoli and asparagus.

We don’t blanch the zucchini, we just let it soften in the skillet with the other veggies.

Cook, along with the frozen peas, until everything is tender, but not mushy.

A large stainless steel skillet filled with sauteed broccoli and mushrooms.

Finishing the Dish

Once the veggies are sautéed, add back in the pasta and stir to combine.

We love a slightly creamy pasta primavera sauce, so the addition of heavy cream and grated Parmesan gives the classic taste and texture.

EXPERT TIP: You can substitute half-and-half for the heavy cream if you prefer. We find that the cream combined with Parmesan cheese delivers a luxurious sauce but still maintains a lightness to it, which is preferred.

A hand pouring cream from a milk jar into a skillet filled cooked pasta and broccoli.

Now, one more step to finish this iconic pasta dish.

In a separate skillet, over medium heat, add the oil and then sauté the garlic with basil and halved cherry tomatoes.

EXPERT TIP: Cook until the tomatoes begin to wilt and break down a bit. Hit with a pinch of salt and pepper. This can be done in advance, but we recommend doing it while the rest of the dish is keeping warm in the skillet over low heat.

A steel saucepan filled with cherry tomatoes that have been halved and fresh basil.

The Perfect Vegetarian Pasta Dish

This dish is amazingly loaded with flavor, that there is no need to add a protein.

Once the dish is plated, all that’s needed is another good grating of fresh Parmesan cheese on top.

EXPERT TIP: Fresh Parmesan is ideal for topping the dish. If you don’t have a cheese grater, you can scrape the block of the cheese along the small holes of a box grater, or with a zester, or micro-plane.

A hand scraping a block of Parmesan cheese over a microplane with grated cheese falling into a skillet of pasta primavera.

Serve this with a nice crisp white wine, such as Chardonnay, Sauvignon Blanc, or Pino Grigio, and you will be very happy.

A crusty loaf of Italian bread is a nice touch.

And did we mention how beautiful the plated dish is? And then you take that first bite. Oh, yeah!

A dark dinner plate filled with a serving of pasta primavera with sauteed tomatoes on top.

Another recipe you might enjoy is our Pappardelle with Seasonal Vegetables!

But in the meantime, are you ready to make the most amazingly delicious meatless pasta dish in town? Go for it!

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

A large stainless steel skilled filled with pasta primavera topped with sauteed tomatoes and shaved cheese.
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5 from 2 votes

Pasta Primavera

This is a classic dish. You just can't get much better than Pasta Primavera. Brimming with fresh vegetables, and just enough cream and cheese to make it light, but still luxurious. Amazing!
Prep Time15 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Italian
Cuisine: Italian
Servings: 6 people
Calories: 568kcal
Author: Kris Longwell

Equipment

  • Large saucepan, small saucepan, pot for cooking pasta

Ingredients

  • 1 cup broccoli florets
  • 1 cup asparagus tips (save the stalks for another use)
  • 1 lb pasta dried, such as fusilli or rigatoni
  • 7 tablespoon olive oil divided
  • 5 cloves garlic minced, divided
  • 8 oz. mushrooms quartered
  • 1 small zucchini quartered lengthwise, cut into 1-inch pieces
  • ½ cup sweet peas frozen
  • 1 cup heavy cream
  • ⅔ cup Parmesan cheese grated, plus more for garnish
  • 2 tablespoon unsalted butter
  • 1½ teaspoon Kosher salt
  • ¾ teaspoon black pepper freshly ground
  • 1 cup grape tomatoes or cherry, halved
  • 2 tablespoon basil fresh, chopped
  • ½ cup pine nuts toasted

Instructions

  • Bring a large pot of salted water to a boil. Add the broccoli and asparagus and cook for 3 minutes. Remove with a slotted spoon and place in an ice bath to stop the cooking. Add the pasta and cook until al dente (according to package instructions). Drain, saving 1 cup of pasta water. Toss the pasta with 1 tablespoon olive oil. Set aside.
  • In a large saucepan, heat 5 tablespoon olive oil over medium heat. Add about ⅔ of the garlic (2 minced cloves) and cook until just starting to turn golden, about 2 minutes. Add the mushrooms and cook until soft and just starting to release liquid, about another 3 to 5 minutes.
  • Drain the broccoli and asparagus and add to the saucepan with the mushrooms. Add in the zucchini and peas and cook until soft, about 4 to 5 minutes.
  • Carefully stir in the cooked pasta, cream, Parmesan cheese, butter, 1 teaspoon salt, and pepper. Stir to fully incorporate. Taste and add another ½ teaspoon of salt, if desired. If you feel it needs it, add a little of the pasta water to loosen the sauce even more.
  • Meanwhile, heat a medium-small saucepan over medium heat. Add 1 tablespoon olive oil and heat until shimmering. Add the remaining garlic (about 3 minced cloves), tomatoes, basil, and a pinch of salt and pepper. Saute until tomatoes are wilting and just starting to break down.
  • Pour the tomato mixture over the top of the pasta and garnish with toasted pine nuts. Serve at once.

Video

Notes

We love going with a smaller pasta for this dish, such as fusilli, penne, or rigatoni.  However, a long pasta such as spaghetti, linguini, or fettucini, are all great choices, too.
You can also blanch the zucchini along with the broccoli and asparagus, but we find that sometimes makes the zucchini too soft for our liking.  It doesn't take much time in the skillet for it to become tender.  The frozen peas cook just long enough to become the perfect texture and temperature. 
Half-and-half can be substituted for the cream, and the butter can be omitted for an even lighter dish.  We think the cream, cheese, and butter, add just enough sauce that the dish still feels light, but deeply flavorful.
Adding pasta water to the dish is not necessary, but if it feels a little 'tight', then add a little water, to your liking. 
This dish is so good, it's even delicious room temperature, but we feel it's at its very best right off the stove.
The dish will keep in the refrigerator for up to 1 week. It can be frozen for up to 1 month, however, it will lose the brightness the longer it sits in the fridge or freezer. 

Nutrition

Calories: 568kcal | Carbohydrates: 65g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 791mg | Potassium: 615mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1408IU | Vitamin C: 24mg | Calcium: 201mg | Iron: 3mg

POST UPDATE: This recipe was originally published in June 2015, but was updated with improved tweaks to the recipe and new tips, photography, and a fabulous video in August 2020.
This recipe is adapted from Sirio Maccioni of the famed New York City’s Le Cirque and published online by Saveur.

Buffalo Chicken Sandwich

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We’re just crazy about Classic Buffalo Chicken Wings.  We’re also head-over-heels for Homemade Blue Cheese Dressing.   Let’s make a sandwich that brings it all together!

If you love buffalo chicken wings as much as we do, you are going to flip for this deeply flavorful sandwich.  The chicken is crispy on the outside and tender on the inside.  And the wing sauce?  Oh man, just wait.  More on that shortly.  But in the meantime, sink your eyes into what has become our favorite go-to sandwich of all time.

A buffalo chicken sandwich on a wooden board with blue cheese dressing dripping off the side.

How To Make Buffalo Chicken Sandwich

We are thrilled to be partnering with Kroger to bring you this amazing buffalo chicken sandwich recipe featuring Heritage Fare Buffalo Chicken Wing Sauce.

August is National Black Business Month and in honor of this, Kroger is highlighting some of the awesome vendors and their products that are Black-owned.

This sauce is spot-on with the right amount of the classic Buffalo taste, hints of garlic, and just enough heat to make you feel good. This crispy chicken sandwich comes together easily and the results are absolutely incredible.

Steps for Making Crispy Chicken Cutlets

Making the perfect chicken cutlet for these sandwiches is not challenging at all.

We like these cutlets to not be too thick, so start by slicing the chicken breasts in half, lengthwise (aka: butterflying). Then, to get them even thinner, we place the cut pieces of chicken into a large freezer bag and pound them to about ¼-inch in thickness.

EXPERT TIP: We love using Panko bread crumbs for the breading. The crumbs have more texture than plain breadcrumbs, which allows the breading to really soak up the wonderful Heritage Fare Buffalo Chicken Wing Sauce. Set up a dredging station with three pans. The first contains flour seasoned with salt and pepper. The next contains buttermilk with an egg. The third contains the Panko bread crumbs with garlic powder, chili powder, and seasoned salt. Dredge the chicken pieces through the flour, then submerge in the buttermilk/egg mixture, and then finally coat with the bread crumbs.

3 stacked images: Top is a chicken cutlet a pan of flour, next is cutlet in egg bath, last in bread crumbs.

Now, it’s time to quickly cook the cutlets.

We use a combination of olive oil and butter in a large skillet.

EXPERT TIP: Depending on the thickness of your cutlets, you’ll want to cook them until the breading is golden brown and cooked through, typically about 4 to 5 minutes per side. Work in batches and drain the cutlets on a paper towel-lined plate.

Three chicken cutlets frying in a large saucepan in oil and butter with tongs holding one up.

Heritage Fare Delivers Unbeatable Taste

We love the amazing taste and texture of the Heritage Fare Buffalo Wing Sauce. We also have enjoyed learning the story behind the brand.

This is a family-owned company solely focused on bringing high-quality, delicious products to the market. They deliver products that enhance Southern-style cooking, and that immediately caught our attention.

All we have to do is gently heat the sauce on the stove, and then ladle it all over the crispy chicken cutlets. And the smell? It’s nothing short of amazing. Topped only by the taste and texture. Buffalo wing sauce perfection!

2 stacked photos. The top is a hand pouring wing sauce into a sauce pan, and the bottom is that sauce ladled over chicken cutlets.

Folks, we do lots of sandwiches here on H2FaL.

This one checks off all of the boxes for taste, texture, and off-the-charts delicious and has become our most favorite sandwich to make of all time. It’s seriously that good.

EXPERT TIP: We highly recommend making the Blue Cheese Dressing from scratch. It’s simple to prepare and can be made days in advance. Another amazing version would be a Buffalo Ranch Chicken Sandwich. Simply substitute the blue cheese dressing with our Homemade Ranch. Both sauces are creamy and cool – the perfect match against the zesty chicken cutlets!

A buffalo chicken sandwich on toasted buns with shredded lettuce under the top bun.

Quality Ingredients Make It Better

We’ve said it many times before, and it bears repeating with our Buffalo Chicken Sandwich.

Homemade dressing, with quality ingredients, helps to make this sandwich stellar.

But, probably the most important ingredient is the wing sauce. Heritage Fare Buffalo Chicken Wing Sauce has just enough spice to make the sandwich sing, but not so much that it hurts. And all you have to do is open the bottle, warm the sauce up, and then pour over the cutlets. We love it so much, we save some to pass along tableside. It’s so good, you’ll want to dunk the sandwich in it for even more flavor!

A bottle of Heritage Fare Buffalo Chicken Wing sauce next to a buffalo chicken sandwich on a cutting board.

While the wing sauce is warming on the stove, we like to toast our buns.

Build the perfect sandwich by adding a layer of the homemade blue cheese dressing or homemade ranch on the bottom toasted bun, top with two (yes, two!) cutlets that are coated with the amazing sauce, and then place some shredded green lettuce just under the top bun.

You have just made the perfect sandwich, in our books! Now, it’s time to dig in!

A hand holding a buffalo chicken sandwich with a bite taken out of it.

Heritage Fare is just one of a wide variety of Black-owned vendors and products that are sold at Kroger stores. Other wonderful brands include McBride Sister Collection, Simply Southern Sides, Andy’s Seasoning, Inc., and Neilly’s Food.

We highly recommend you check out these amazing brands and products. They really are top-notch and help to make your dishes the very best they can be.

And in the meantime, we suggest you make this incredible sandwich with Heritage Fare’s Buffalo Chicken Wing Sauce.

It’s the sandwich that you’ll use to judge all other sandwiches with! It’s really that good!

A sandwich of two chicken cutlets with buffalo wing sauce on them and sitting on blue cheese dressing and hamburger buns.

Ready to make the best sandwich – EVER? 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 buffalo chicken sandwich on a wooden board with blue cheese dressing dripping off the side.
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Buffalo Chicken Sandwich

This Buffalo Chicken Sandwich is an explosion of flavor and texture. If you love buffalo chicken wings, then this crispy chicken sandwich is for you. The homemade blue cheese dressing puts it over the top!
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Course: Lunch / Dinner
Cuisine: American
Servings: 4
Calories: 658kcal
Author: Kris Longwell

Equipment

  • 1 large skillet for frying the cutlets, 1 medium saucepan for heating the sauce.

Ingredients

  • 2 large chicken breasts skinless, boneless, pounded to ¼-inch thickness, cut into 8 pieces
  • Salt and pepper
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 1 large egg
  • 1½ cups Panko bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon seasoned salt
  • 12 oz Heritage Fare Buffalo Chicken Wing Sauce
  • 3 tablespoon olive oil
  • 5 tablespoon unsalted butter divided
  • 1 cup lettuce shredded
  • 4 hamburger buns
  • 1 cup blue cheese dressing

Instructions

  • Sprinkle the chicken all over with salt and pepper. Set aside.
  • Set up a dredging station with three pans or bowls. In the first, mix together the flour with ½ teaspoon of salt and ½ teaspoon black pepper. In the second pan, whisk together the buttermilk with the egg. In the third, mix together the bread crumbs, garlic powder, chili powder, and seasoned salt.
  • Dredge one or two pieces of chicken through the flour to completely coat, shaking off excess. Place the floured chicken in the buttermilk/egg mixture and press down to fully coat. Lift the chicken up and shake off excess buttermilk/egg. Dredge the chicken through the breadcrumb mixture until fully coated. Place on platter and repeat process until all chicken is coated.
  • Heat the oil in a large saucepan/skillet. When shimmering, add 3 tablespoon of butter, and swirl with a wooden spoon until melted. Working in batches, add the chicken to the pan and cook until the underside of the cutlet is golden brown, about 4 to 5 minutes. Use tongs to carefully flip the cutlet over and cook for another 4 to 5 minutes, or until golden brown and cooked through with an internal temperature of 165°F. Place the cooked cutlets on a platter or plate lined with paper towels.
  • Meanwhile, pour the buffalo wing sauce into a medium-sized saucepan and heat over medium-low heat.
  • Place the chicken cutlets in a large dish and ladle the warm sauce all over. Save some of the sauce for passing tableside.
  • Meanwhile, butter the buns and toast until just browned.
  • Build the sandwich by adding about 1 tablespoon (or more) of the blue cheese dressing on the bottom bun. Add two of the buffalo chicken cutlets on the dressing, and top with shredded lettuce and top bun. Serve at once with additional wing sauce and blue cheese dressing.

Video

Notes

We start with a couple of nice-sized chicken breasts and then slice them in half, lengthwise.  Basically, butterflying them.  Now, you'll have 4 pieces of meat.  To make them even thinner (which is best), we place them in a large freezer baggie and pound them with a mallet, or the bottom of a bottle or measuring cup, until they're about ¼-inch in thickness.  Now, you can halve them again.  The size of the cuts should be just big enough to sit on top of a hamburger bun.
We highly recommend making the homemade blue cheese dressing, which can be made up to 3 or 4 days in advance.  Our Homemade Ranch is a fantastic substitute for the blue cheese.  
You can make your own wing sauce by heating a medium-sized saucepan over medium-low heat: 1 cup Cayenne hot sauce, 6 tablespoons of unsalted butter, and 1 teaspoon of garlic powder.  Cook until butter is melted. Stir until everything is mixed and slightly simmering.

Nutrition

Calories: 658kcal | Carbohydrates: 68g | Protein: 42g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 164mg | Sodium: 1764mg | Potassium: 696mg | Fiber: 3g | Sugar: 9g | Vitamin A: 934IU | Vitamin C: 2mg | Calcium: 264mg | Iron: 5mg

Best Chicken Fried Rice

by 13 Comments

The Best Chicken Fried Rice involves a few key steps, such as using day-old rice and properly seasoning it for authentic, delicious flavor. Serve it alongside homemade egg rolls for a satisfying, better-than-takeout meal!

A shallow white ceramic bowl filled with a serving of chicken fried rice topped with chopped scallions and a serving spoon nearby.
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🍚 The Ingredients

The ingredients for chicken fried rice are easy to find, but using key items like day-old rice is critical to achieving that authentic, perfect texture and flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients on a grey wooden background including rice, chicken, carrots, scallions, onion, eggs, peas, ginger, garlic, and seasonings.

🍗 Substitutions and Variations

  • Proteins – The sky is the limit for fried rice. We love the taste and texture of chicken thighs (skinless), but breasts work just fine, too! You can also substitute the chicken with thinly sliced pork tenderloin, steak (such as ribeye, strip, or filet), shrimp, or even tofu! Or, do a combination of any or all of them.
  • Vegetables – Onions, carrots, and peas are traditional. You can add other chopped veggies such as broccoli, cauliflower, or squash for added taste and texture. Blanch the broccoli (and cauliflower) in boiling water for a few minutes first to soften them.
  • Flavor enhancers – Garlic and fresh ginger are key ingredients; we don’t recommend omitting them or using dried. The oyster sauce can be found in the Asian section of most well-stocked supermarkets. Hoisin sauce can be substituted for it. The lemon juice is optional, but it really brightens the flavor of the dish.

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

Expert Rice Tip

A very important step for making authentic chicken fried rice is to use day-old rice. Or at least rice that has been steamed and then allowed to completely cool and dry out a bit. Freshly steamed rice just won’t deliver that classic taste. Use our Perfect Steamed Rice the day before you prefer the fried rice, and you’ll be golden!

👨‍🍳 How To Make Best Chicken Fried Rice

A person dumping a small bowl of chopped ginger into a wok filled with chopped carrots, garlic, and onion simmering in oil.
  1. Step 1: Heat the oil over high heat and quickly stir-fry the garlic, ginger, onion, and carrots.
A person using a wooden spatula to stir chunks of chicken meat with sautéd vegetables in a black wok on a gas stove.
  1. Step 2: Stir in the chicken and stir-fry until no longer pink.
First a wok filled with sautéed chicken pieces and vegetables on one side and eggs topped with white rice on the other, and then a spatula being used to mix the rice with the eggs.
  1. Step 3: Push the veggies and chicken to one side of the wok and then add the eggs and the rice. Stir to coat the rice with the eggs.
A person pouring a brown Asian sauce over an rice and egg mixture in a wok also with sautéed vegetables and chicken in it.
  1. Step 4: In a small bowl, mix together the sauce ingredients and then pour into the wok.
A person transferring frozen peas from a small glass bowl into a wok filled with chicken fried rice with a large wooden spatula resting in the middle of the rice.
  1. Step 5: Stir to coat and then add the peas and most of the scallions
A large serving spoon being raised with a mound of chicken fried rice on it.
  1. Step 6: Serve at once, garnishing with more scallions.

Expert Tip

This chicken fried rice recipe comes together very quickly, so it’s important to have all of your ingredients prepped and ready to go before you start cooking.

🍽️ How To Serve, Store, and Reheat

  • The dish is best served piping hot. We recommend transferring it from the wok onto a large serving bowl or platter and let folks serve themselves.
  • Have a bottle of soy sauce (low-sodium is always a great choice) for anyone who prefers a dash more of soy on their fried rice.
  • Store leftovers in an air-tight container for up to 5 days.
  • Reheat in the microwave on HIGH in increments of 1 minute. Or on the stove over medium heat. Add a splash of broth to loosen the rice up, if necessary.

🙋🏽‍♂️ Frequently Asked Questions

Why is day-old rice recommended for chicken fried rice?

Day-old rice is drier and less sticky than freshly cooked rice, which helps prevent clumping and ensures a better texture when frying.

Can I use frozen vegetables instead of fresh for chicken fried rice?

Yes, frozen vegetables are a convenient alternative and work well in chicken fried rice; just be sure to thaw and drain any excess moisture before cooking to avoid sogginess.

What type of oil is best for frying chicken fried rice?

Neutral oils with a high smoke point, like peanut oil, canola, or vegetable oil, are best for frying to achieve the perfect sear without burning.

A shallow white ceramic bowl filled with a serving of chicken fried rice topped with chopped scallions.

🥡 More Classic Take-Out Recipes

Ready to make this iconic Chinese fried rice recipe? 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 shallow white ceramic bowl filled with a serving of chicken fried rice topped with chopped scallions and a serving spoon nearby.
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5 from 3 votes

Best Chicken Fried Rice

Chicken Fried Rice is a classic dish that seems like it should be easy to prepare at home. Well, it is, if you follow this recipe. Get authentic fried rice taste and texture! In about 30 minutes from start to finish! Remember to use day-old rice!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Cuisine: Chinese
Servings: 6
Calories: 626kcal
Author: Kris Longwell

Equipment

  • Wok (preferably with wok ring), or sturdy large saucepan, such as cast-iron or Dutch oven

Ingredients

  • 2 tablespoon canola oil or peanut oil
  • 3 cloves garlic minced
  • 2 teaspoon ginger fresh, minced
  • ½ cup onion chopped
  • ½ cup carrots chopped
  • 2 chicken thighs thinly cut into 1-inch pieces
  • Kosher salt and black pepper
  • 2 eggs beaten
  • 4 cups white rice day old
  • 2 tablespoon soy sauce
  • 3 tablespoon oyster sauce
  • 1 teaspoon sugar
  • ¼ cup sweet peas frozen
  • 3 scallions chopped, white and green parts

Instructions

  • Heat oil in a wok (or skillet) over high heat until just starting to smoke.
    2 tablespoon canola oil
  • Add the garlic, ginger, onion, and carrots and stir-fry for 3 minutes.
    3 cloves garlic, 2 teaspoon ginger, ½ cup onion, ½ cup carrots
  • Stir in the chicken and sprinkle with salt and pepper. Stir-fry until chicken is no longer pink, about 4 minutes.
    2 chicken thighs, Kosher salt and black pepper
  • Use a large flat spoon or spatula to push the vegetables and cooked chicken to one half of the wok or skillet. In the open area of the wok, add the eggs, and immediately add the rice. Use a spoon or spatula to work the rice into the eggs until fully coated and the rice is a golden yellow color.
    2 eggs, 4 cups white rice
  • Stir in the soy sauce, oyster sauce, and sugar into the rice/egg mixture, and stir until the rice is uniformly coated and the color has turned a golden brown.
    2 tablespoon soy sauce, 3 tablespoon oyster sauce, 1 teaspoon sugar
  • Mix the vegetables and chicken into the rice mixture and stir until fully incorporated.
  • Stir in the peas, and most of the scallions (leave some for garnish), and the sesame oil, if using.
    ¼ cup sweet peas, 3 scallions
  • Transfer to a platter or individual plates, garnish with scallions, and serve at once with additional soy sauce on the side.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We use our food processor to chop the carrots for ease. Or you can use a sharp knife, just be careful!
1 boneless, skinless chicken breast can be substituted for the chicken thighs if desired. 
It’s really important to use completely cooled rice for this dish. Another great option is to buy cooked rice from your favorite Chinese takeout and set it out for a couple of hours (or overnight). 
The fried rice will keep in an air-tight container in the fridge for up to 5 days and freezes beautifully for up to 2 months.  

Nutrition

Calories: 626kcal | Carbohydrates: 104g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 646mg | Potassium: 328mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1950IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 2mg

Easy Chimichurri Sauce

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Easy Chimichurri Sauce is incredibly delicious and surprisingly simple to make, bursting with fresh herbs and bold flavors. It’s the perfect vibrant accompaniment to elevate grilled ribeye steak and tender sous vide skirt steak.

A small white bowl filled with authentic chimichurri sauce with a spoon with some of the sauce nearby all on a white background.
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🌿 The Ingredients

Fresh, simple ingredients like parsley, garlic, vinegar, and olive oil combine harmoniously to create a vibrant, deeply flavorful chimichurri sauce. Find ingredient notes (including substitutions and variations) below.

🍅 Substitutions and Variations

  • Herbs – Parsley is the most important ingredient in chimichurri sauce. Fresh Italian parsley really can’t be substituted, except for curly parsley. Dried will not work. Basil chimichurri is delicious (basil substituted for the parsley); however, it is similar in taste to homemade pesto sauce. Dried oregano is best, but fresh can be used, too.
  • Onion – We recommended chopped white or yellow onion; however, red onion or scallions (green onions) are excellent substitutions. The onion flavor is not overpowering at all, but can be omitted if desired.
  • Vegetables – Red bell pepper is traditional, but chopped tomatoes can be stirred in after the sauce has been chopped in the food processor.

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

🍽️ How To Make Easy Chimichurri Sauce

A person dumping roughly chopped garlic cloves from a small metal bowl into a food processor filled with chopped fresh Italian parsley.
  1. Step 1: Add the roughly chopped parsley and garlic to your food processor.
The inside of a food processor that is filled with parsley and garlic that has been finely chopped with food processor.
  1. Step 2: Process until finely chopped.
A person using both hands to transfer red wine vinegar from a small bowl and dried oregano from another small bowl into a food processor filled with chopped parsley, onion, and red bell pepper.
  1. Step 3: Add the chopped red bell pepper, onion, vinegar, salt, and dried oregano.
A person pouring extra-virgin olive-oil from a glass measuring cup into the base of a food processor that is filled with the ingredients for authentic chimichurri.
  1. Step 4: Add the red pepper flakes and extra-virgin olive oil.
A person using a red spatula to hold up freshly chopped chimichurri sauce in the base of a food processor.
  1. Step 5: Process until uniformly chopped (it should still have texture, not puréed completely)
A person holding spoon full of authentic chimichurri sauce over a small glass jar filled with the same.
  1. Step 6: Transfer to a jar with a lid and chill for at least 1 hour.

Expert Tip

You’ll want to let the chimichurri sauce have time to meld the flavors. However, just be aware that the longer the sauce chills, the less vibrant in color, but still very delicious.

🙋🏽‍♂️ Frequently Asked Questions

Can I make easy chimichurri sauce ahead of time?

Yes, chimichurri actually tastes better after resting for a few hours or overnight, allowing the flavors to meld together beautifully.

How long does homemade chimichurri sauce last?

Stored in an airtight container in the refrigerator, chimichurri sauce can last up to one week.

What dishes pair well with chimichurri sauce?

Chimichurri is traditionally served with grilled meats like skirt steak and grilled marinated chicken, but it also complements roasted vegetables, seafood, and can be used as a flavorful marinade or dipping sauce.

A spoon holding up a helping up authentic chimichurri sauce over a bowl of the same.

😋 Other Amazing Sauces and Condiments

Ready to make the best condiment on this side of Buenos Aires? 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 of freshly made chimichurri sauce next to a spoon.
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5 from 3 votes

Easy Chimichurri Sauce

Easy Chimichurri Sauce is simply the best. We can't rave enough about it. So fresh and vibrant, and unbelievably delicious on grilled meats and vegetables. Serve immediately to retain the vibrant colors or chill overnight to meld the flavors.
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: Argentina
Servings: 6
Calories: 176kcal
Author: Kris Longwell

Equipment

  • Food processor

Ingredients

  • ¾ cup parsley fresh, Italian, roughly chopped
  • ½ cup cilantro fresh, roughly chopped
  • 5 cloves garlic roughly chopped
  • ¼ cup onion roughly chopped
  • ½ cup red bell pepper seeded and roughly chopped
  • 1 tablespoon oregano dried
  • ¼ teaspoon red pepper flakes or more, for more heat
  • 1 teaspoon Kosher salt
  • ¼ cup red wine vinegar
  • ¼ cup extra-virgin olive oil

Instructions

  • Place the parsley, cilantro, and garlic in the bowl of a food processor and process until finely chopped.
    ¾ cup parsley, ½ cup cilantro, 5 cloves garlic
  • Add the onion, bell pepper, oregano, red pepper flakes, salt, vinegar, and oil,  and pulse several times.
    ¼ cup onion, ½ cup red bell pepper, 1 tablespoon oregano, ¼ teaspoon red pepper flakes, 1 teaspoon Kosher salt, ¼ cup red wine vinegar, ¼ cup extra-virgin olive oil
  • Taste and add more salt and/or vinegar, if desired.
  • Use immediately, or transfer to a jar with a tight-fitting lid and refrigerate for up to 5 days. (Note: the vibrant green will diminish the longer it sits in the fridge). 

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Fresh is the way to go with the sauce. Especially fresh parsley and cilantro.  
The sauce is great as soon as it is prepared, but it’s even better after it sits in an air-tight container with a lid in the fridge for a few hours.  The bright green color will lessen somewhat the longer it sits, but it will keep in the fridge for up to 5 days.
To add a little zip to the sauce, increase the red pepper flakes to 1 tsp, or even more heat with 1 tbsp. 
This sauce is amazing with steak, but it’s also good on roasted veggies, baked potatoes, and in or on an omelet. 
The sauce freezes beautifully for up to 2 months. 

Nutrition

Calories: 176kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Sodium: 395mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 894IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 1mg

POST UPDATE: This post was originally published May 2015, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in August 2020!

Grilled Steak Sandwich

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This epic sandwich is so easy to prepare and is melt-in-your-mouth delicious.

If you’re looking for an incredible sandwich that will truly impress, look no further. This ranks right up there with our spectacular Grilled Honey Mustard Sandwiches and our Rockin’ Black and Bleu Burger, too! A simple marinade turns the steak into one of the most delicious grilled pieces of beef you’ll ever have.

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A grilled steak sandwich on a hoagie but sitting in front of another steak sandwich with two glassed of beer nearby.

The marinade for this grilled steak sandwich is simple but so flavorful.

Choose any nicely marbled cut of steak, but we find flank steak is the perfect cut for these sandwiches.

Making the Meat Flavorful and Tender

As mentioned, we love using flank steak for these sandwiches. However, other excellent cuts that will work include flap, skirt, or sirloin. Often a flank steak will be labeled ‘London broil’ in the meat department of your supermarket.

All of these cuts of beef come from high-activity areas of the cow and therefore need to be tenderized for an extended period of time to allow them to become tender.

EXPERT TIP: The acid from citrus will help to break down the toughness of the meat and allow for extremely tender meat. The soy, Worcestershire, garlic, sugar, and black pepper add a deep delicious flavor to the beef. We find that placing the meat into a large freezer baggie along with the marinade is perfect for easily storing in the refrigerator. We highly recommend allowing the meat to marinate for at least 6 hours, but up to 12 to 18 is even better. Every few hours, move the meat around in the baggy to ensure 100% of it is being marinated.

2 stacked images, the top is a whisk in a glass bowl of steak marinade, and the bottom is two hand holding a plastic baggy filled with steak and marinade.

Tips on Grilling the Meat

Since flank steak is not an extra thick cut of beef, it cooks fairly quickly. Usually, about 5 to 8 minutes per side for medium.

We use an instant-read thermometer to ensure we’ve reached the desired level of doneness for the steak.

Follow this guide for grilling to your desired doneness:

Rare: When the temperature reaches 125°F, remove the steak from the grill and let rest. As it sits, it will continue to cook and reach 130°F. The center will be bright red.
Medium Rare: Remove at 130°F, rest for 10 minutes, it will reach 135°F and will be pink all over in the middle, with a little red in the center.
Medium: Remove at 145°F, rest for 10 minutes, it will reach 150°F and be medium pink in the middle.
Medium Well: Remove at 160°F, rest for 10 minutes, it will reach 165°F and be slightly pink and fairly tough to the touch.
Well Done: Remove at 165°F, rest for 10 minutes, it will reach 170°F with no pinkness at all. The steak will be solid to the touch.

Toss the buttered buns on the grill in the last few minutes of grilling the steak.

A large marinated flank steak on a gas grill with hoagie buns next to it.

After grilling the meat, it’s important to allow the steak to rest for about 10 minutes.

This allows the juices to redistribute throughout the cut of meat.

EXPERT TIP: Look at the steak closely, and you will see small streaks, or lines, running from one end of the steak to the other end. This is called the ‘grain.’ To ensure every bite of meat is the most tender it can be, you should slice the steak against, or perpendicular, to the grain. See photo and video for reference.

A large chef's knife cutting through a grilled flank steak with a large fork holding it in place.

Garnishing the Sandwich

If you’re going to make such an amazing sandwich, you might as well go the slight extra distance and make an incredible condiment, too!

We, of course, are talking about our incredible Chimichurri Mayonnaise.

Exploding with flavor, and the perfect match for the flavorful grilled steak, the peppery arugula, and juicy tomatoes.

A glass bowl filled with chimichurri mayonnaise with a wooden spoon in the middle of it.

There really is truly something magical about this marinated grilled steak sandwich.

We love going with grilled hoagie buns, but you could also go with a Kaiser roll, ciabatta roll, or just a good ole hamburger bun.

Slather the chimichurri mayonnaise on the bottom bun, then add a layer of the cut steak and top with sliced tomatoes and arugula.

Amazing.

A grilled steak sandwich that has been cut in half and is sitting on a cutting board next to steak fries.

The Perfect Gastro-Pub Sandwich

This steak sandwich is so tender and so exploding with flavor, that it will honestly rival any sandwich you’ve ever had, even at your favorite gastropub.

It’s ideal for serving at a backyard BBQ, or a fun dinner party.

We love serving it up with thin slices of potatoes that we’ve tossed in oil, salt, and pepper.  Then we baked at 350°F until browned and crisp.

Want a bite?

A close-up view of a grilled steak sandwich that is cut in half and is being held a pair of hands.

We love all kinds of sandwiches, without a doubt. It’s one of the greatest culinary inventions ever.

From a good burger to chicken sandwiches, or even a good veggie burger. And don’t forget about our amazing Slow Cooker French Dip Sandwiches!

But folks, this just may be the king of all sandwiches. Make this grilled steak sandwich, and see what you think.

A grilled steak sandwich loaded with chimichurri mayonnaise, layers of juicy steak, and topped with tomatoes and arugula, all on a hoagie.

Ready to make the best steak sandwich in the world? 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 grilled steak sandwich loaded with chimichurri mayonnaise, layers of juicy steak, and topped with tomatoes and arugula, all on a hoagie.
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Grilled Steak Sandwich

Grilled Steak Sandwich is unbelievably melt-in-your-mouth good. So flavorful and truly one of the Loon's all-time favorites. He can't stop talking about it. Really delicious.
Prep Time15 minutes
Cook Time12 minutes
Marinating Time8 hours
Total Time8 hours 27 minutes
Course: Sandwich
Cuisine: American
Servings: 4 people
Calories: 456kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill

Ingredients

FOR THE MARINADE

  • ½ cup soy sauce
  • 3 tablespoon lime juice freshly squeezed
  • ¼ cup Worcestershire sauce
  • ¼ cup olive oil
  • 4 cloves cloves minced
  • ½ teaspoon sugar
  • 2 teaspoon black pepper freshly ground
  • 1½ lb flank steak

FOR THE SANDWICHES

  • 1 cup Chimichurri Mayonnaise
  • 2 tomatoes sliced
  • Kosher salt
  • ½ cup Arugula
  • 4 hoagie buns buttered
  • 2 tablespoon unsalted butter optional

Instructions

MAKE AHEAD

  • Prepare the chimichurri sauce for the chimichurri mayonnaise.

MAKE THE MARINADE FOR THE STEAK

  • In a medium bowl, whisk together the soy, lime juice, Worcestershire sauce, olive oil, garlic, sugar, and pepper.
  • Place the steak into a large freezer bag and pour the marinade into the bag.
  • Place the bag with the steak and marinate in the refrigerator for 6 hours, or overnight. Turn the bag every couple of hours.

MAKE THE SANDWICHES

  • Prepare your grill to medium-hot heat.
  • Remove the steak from the marinade and grill until the desired doneness, about 5 to 7 minutes per side for medium. Discard the marinade.
  • Remove the steak from the grill and allow it to rest for 10 minutes. (The meat will continue to cook as it rests). Meanwhile, butter the buns and place on the grill, cut side down as the meat is resting.
  • Mix together the chimichurri mayonnaise (this can be made 24 hours ahead of time). Sprinkle a little salt and pepper over the sliced tomatoes.
  • Slice the meat against the grain. Slather a good helping of the chimichurri mayo on each bun. Add several slices of steak and then top with tomato slices and arugula. Serve at once.

Video

Notes

Substitutes for flank steak are skirt, flap, London broil (another name for flank), or sirloin.
It is important that the steak marinates for at least 6 hours.  We think marinating overnight is ideal.  Don't let the meat marinate for more than 24 hours.
If marinating the meat in a dish, rather than a freezer baggy, be sure to cover the meat with foil or plastic wrap, and turn the meat over in the marinade every few hours.
The chimichurri sauce, for the chimichurri mayonnaise, can be made up to 2 or 3 days in advance.   Mix together the mayonnaise with the chimichurri sauce and lime juice about an hour before serving.  Keep chilled in the refrigerator.  It will stay thicker when chilled.
If you don't have a grill, you can sear the marinated steak in a study skillet (i.e., cast-iron) until browned on the outside and desired doneness in the middle.  

Nutrition

Calories: 456kcal | Carbohydrates: 10g | Protein: 40g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 1887mg | Potassium: 971mg | Fiber: 2g | Sugar: 5g | Vitamin A: 763IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 5mg

POST UPDATE: This post was originally published in May 2015, but was updated with improved tweaks to the recipe, new tips, and photography, and fabulous new video in August 2020!

Easy Key Lime Pie

by 6 Comments

Easy Key Lime Pie is the ultimate dessert, striking the perfect balance between sweet and tart flavors. Its simple preparation allows you to make it in advance, making it an ideal complement to homemade lemon bars and creamy vanilla ice cream for a truly memorable dessert spread!

A key lime pie with a graham cracker crust and whipped cream pinwheels along the edges of the top of the pie.

🍶 Recipe Ingredients

The ingredients for Key Lime Pie are readily available and combine seamlessly to create an authentic taste and creamy texture that captures the essence of this classic dessert.

A collection of ingredients for Key Lime Pie arranged on a rustic wooden cutting board, including key limes juice, graham crackers, sweetened condensed milk, and eggs, showcasing their vibrant colors and textures.

🧈 Substitutions and Variations

  • Key Lime Juice – Key limes are hard to find, unless, of course, you are in (or near) Key West, Florida. Bottled key lime juice can be found in the juice section of most well-stocked supermarkets. If you can’t find the bottle variety, then combine equal parts fresh lime juice with fresh lemon juice.
  • Crust – We love using a combination of crushed graham crackers and vanilla wafers, but you could go with just one of these crackers. Store-bought crust works in a pinch. Use a food processor to pulverize the crackers.
  • Dairy – Don’t skip the sour cream for the filling. It adds a bit of tang that works well with the citrus flavor. For the topping, heavy cream works great for making homemade whipped cream. In a pinch, go with store-bought such as Cool Whip®.

👩🏼‍🍳 How To Make Crust and Filling for Easy Key Lime Pie

A person pouring melted butter in a glass bowl filled with crushed graham crackers, crushed vanilla wafers, and sugar.
  1. Step 1: Mix together the pulverized crackers, melted butter, and sugar.
A person using a small glass bowl to press a graham cracker crust into the sides of a white pie dish.
  1. Step 2: Press the mixture into a 9-inch pie dish.
A person holding a white pie dish that has a graham cracker crust that has just come out of the oven.
  1. Step 3: Bake for 15 minutes and then allow to completely cool. 
A person using a whisk to combine the liquid filling ingredients for easy key lime pie.
  1. Step 4: Whisk together the condensed milk, egg yolks, key lime juice, and sour cream. 
A person pouring key pie filling into a pie dish lined with a graham cracker crust.
  1. Step 5: Pour over cooled crust. 
An easy key lime pie that has just out of the oven and is waiting to be chilled for several hours.
  1. Step 6: Bake for 15 minutes, cool, and then refrigerate until set, about 3 hours. 

Expert Tip

To expedite the cooling process, let the crust-filled pie dish cool on a rack for a few minutes. Then place a hot pad on a shelf in the refrigerator or freezer and set the dish on it. If going the freezer route (which, of course, cools the crust quicker), only allow it to stay in for about 10 to 15 minutes. Don’t let it freeze!

🙌 Finishing Touches for Easy Key Lime Pie

A person using an electric mixer to whip heavy cream into whipped cream.
  1. Step 1: Use an electric mixer to whip the cream, sugar, and vanilla in a cold bowl until thick. 
A person piping whipped cream from a pastry bag onto the top perimeter of an easy key lime pie.
  1. Step 2: Pipe the whipped cream onto the top of the pie, or spread it over the surface with a spatula.
A key lime pie with whipped cream pinwheels along the top edges of the pie and a thin lime slice that has been sliced and formed a twist in the center of the pie.
  1. Step 3: Garnish with a lime wedge wheel in the center of the pie. 
A slice of easy key lime pie resting on a white dessert plate with a fork nearby.
  1. Step 4:
    Slice and serve!

🍽️ How To Serve and How To Store

  • The pie can be made up to 48 hours in advance of serving.
  • It is wonderful served chilled or at room temperature.
  • If making it in advance, chill in the refrigerator (preferably covered) until ready to serve.
  • They can also be made into cupcakes! Just like our Tropical Carrot Cake can be made into cupcakes!

🙋🏽‍♂️ Frequently Asked Questions

What is the difference between key limes and regular limes?

The everyday limes that we are used to are called “Persian” limes. Key limes are a smaller version of these and have been grown in Mexico and the West Indies for thousands of years. They are more tart than Persian limes, which makes them the perfect complement to the sweetness in this pie.

Can regular lime juice be used for Key Lime Pie?

We don’t recommend it. Bottled key lime juice can be found in the juice section of many supermarkets. You can also combine fresh lime juice with fresh lemon juice for a good substitution.

Can Key Lime Pie be frozen?

We don’t recommend it. The cream and sweetened milk will most likely separate while frozen or during the thawing process. Once prepared, the pie will keep (covered) in the fridge for 5 to 7 days.

A partially eaten key lime pie on a white dessert plate with a fork resting nearby.

Other Creamy Pie Recipes to Try

Ready to make the best pie this side of Key West? 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 key lime pie with a graham cracker crust and whipped cream pinwheels along the edges of the top of the pie.
Print Recipe
5 from 2 votes

Easy Key Lime Pie

This Key Lime Pie is the perfect blend of sweet and tart. This recipe is so much easier to make than you'd think…especially if you go with bottled Key lime juice! Enjoy!!
Prep Time15 minutes
Cook Time30 minutes
Chill time3 hours
Total Time3 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 568kcal
Author: Kris Longwell

Equipment

  • 9-inch pie dish

Ingredients

For the Crust

  • 1 cup graham crackers pulverized (use a food processor or rolling pin)
  • 1 cup vanilla wafers pulverized (use a food processor or rolling pin)
  • 8 tablespoon unsalted butter melted, 1 stick
  • ½ cup sugar

For the Filling

  • 14 oz can sweetened condensed milk
  • 3 egg yolks
  • ½ cup key lime juice
  • 8 oz sour cream

For the Topping

  • 1 cup heavy cream
  • 2 tablespoon sugar
  • ¼ teaspoon vanilla extract optional
  • Lime slices for garnish (optional)

Instructions

Make the Pie Crust

  • Preheat the oven to 350°F.
  • In a medium-sized bowl, use a fork to mix together the pulverized cookies, melted butter, and sugar (it will still be very crumbly).
    1 cup graham crackers, 1 cup vanilla wafers, 8 tablespoon unsalted butter, ½ cup sugar
  • Press into a 9-inch pie dish. Use the back of a spoon or flat measuring cup to compact the mixture, which should go up the sides of the dish.
  • Bake for 15 minutes. Remove and let cool on a rack.

Make the Filling

  • Preheat oven to 350°F.
  • Combine the condensed milk, egg yolks, juice, and sour cream in a medium bowl, and whisk until fully blended and smooth. Pour into the cooled pie crust (it will only go about halfway up the sides).
    14 oz can sweetened condensed milk, 3 egg yolks, ½ cup key lime juice, 8 oz sour cream
  • Bake the pie for 15 minutes.
  • Remove and let cool for at least 15 minutes. Then refrigerate for at least 3 hours to let the filling set.

Make the Topping and Finish the Pie

  • Place a medium/large metal mixing bowl in the freezer for 15 minutes.
    1 cup heavy cream, 2 tablespoon sugar, ¼ teaspoon vanilla extract
  • Remove bowl from the freezer and add sugar, cream, and vanilla (if using).
  • Using an electric hand mixer (or stand up mixer, or by hand with a whisk)…beat the cream on high until medium peaks form (about 5 minutes). If doing by hand…this will take about 20 minutes.
  • Pipe the whipped cream to the top of the pie, or spread over completely with a small spatula. Garnish with lime wedges, if desired.
    Lime slices

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
For the crust, we love using a combination of our favorite cookies that we’ve pulverized in our food processor.  Wonderful choices are graham crackers, vanilla wafers, or gingersnap.  If you don’t have a food processor, you can place the cookies in a baggy and crush them with a mallet, hammer, rolling pin, or bottle. 
You will most likely have some of the crust mixture leftover.  It’s amazing as a topping for ice cream.  
Be sure to let the crust completely cool after baking before pouring in the batter.  You can expedite this process by placing the pie dish on a hot pad in the fridge or freezer for about 10 to 15 minutes.
Regular lime juice can certainly be substituted for key lime juice, however, key lime juice can be found in the juice aisle of most well-stocked supermarkets, or bought online.
The topping can be made up to 4 hours in advance.
The pie keeps in the refrigerator for up 1 one week.  You can wrap the pie in foil and freeze for up to 2 months.  Let thaw completely before serving. 

Nutrition

Calories: 568kcal | Carbohydrates: 63g | Protein: 8g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 176mg | Sodium: 231mg | Potassium: 285mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1199IU | Vitamin C: 2mg | Calcium: 212mg | Iron: 1mg

POST UPDATE: This was originally published in January 2016 but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in August 2020!

Tomato Tart with Fresh Corn and Herbs

by 5 Comments

There are so many wonderful things to enjoy about summer.  We think garden vegetables are one the greatest.

This is truly the quintessential summertime treat.  Absolutely delicious warm or at room temperature.  We strongly recommend making our Easy Pie Crust in advance and then bring it all together in a tart pan or pie dish baked for about 50 minutes. Truly a spectacular dish!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

Looking straight down at a tomato tart with corn with fresh tomatoes nearby.

This tart, from the crust to the filling, is really quite easy to prepare.

You can make the dough days in advance as well as the corn and herbs filling, too.

The Difference Between a Tart and a Quiche

You may be thinking this seems a lot like a quiche or even our delicious Southern Tomato Pie.

In many respects, they are quite similar. The main difference is a quiche typically includes egg and cream. Tarts, whether savory or sweet, don’t have eggs, and usually not cream. We do include Gruyere cheese.

EXPERT TIP: A tomato tart with puff pastry is a wonderful option you might want to consider. But, we really love our buttery, flakey pie crust. Simply roll it out to a 12-inch diameter, carefully transfer it into the tart pan/dish, and then press the bottoms and sides into the pan. Use a knife or kitchen scissors to trim away all but about a ¼-inch overhang of dough. Use your fingers to fold the overlay back over the dough to reinforce the top lip of the crust. Don’t double-up too much dough, otherwise, the sides will be too heavy and break when slicing the tart.

A tart pan filled with pie dough, and two hands forming a double edge of dough along the edges.

How to Remove Water from Tomato Slices

There are many types of tomatoes that will work for this tomato tart. Our favorite, without doubt, is an heirloom tomato tart.

If you can’t find heirloom tomatoes, then go with regular vine-ripe tomatoes. Sliced Roma tomatoes make a nice choice, and mix it up with a variety, including halved cherry or grape tomatoes!

EXPERT TIP: All tomatoes have high water content. This can sometimes be problematic when you are baking the tart and the liquid makes the crust soggy. An easy solution is to place the sliced tomatoes on paper towels and then sprinkle salt on both sides. (We salt first on a baking rack and then transfer to the paper towels). The salt will not only season the tomatoes, but it will draw out excess water. Let them sit for 20 to 60 minutes. You may need to replace the paper towels with a new batch during the process.

A person sprinkling salt onto sliced tomatoes on a baking rack in a baking sheet on a cutting board.

To add another layer of flavor to this tart, we love to add fresh corn.

Simply grab a couple of fresh ears of corn, shuck them, and then use a knife to cut away the kernels. You’ll need about ½-cup of fresh corn.

NOTE: In a pinch, you can go with canned sweet corn that is drained. We don’t recommend using frozen corn as the texture is a bit mushy and holds quite a lot of water that can cause a soggy crust.

A person holding a ear of fresh corn upright in a bowl and using a knife to cut off the kernels.

Adding Depth of Fresh Flavor

Fresh herbs will always brighten up a savory dish such as this wonderful tart.

We simply heat a couple of tablespoons of olive oil in a medium saucepan and then sauté sliced scallions and garlic until soft, about 2 minutes.

Add the fresh corn kernels and cook for another minute.

Turn off the heat and stir in fresh basil and thyme. Season with salt and pepper.

EXPERT TIP: We think basil and thyme work perfectly in this recipe, but you could go with your favorite herbs, or whatever is available to you. Oregano, sage, marjoram, tarragon, and parsley are all wonderful substitutions. If using dried herbs, cut the quantity in half. The corn and herb mixture can be made up to 1 day in advance.

A hand using a wooden spoon to stir corn kernels, sliced scallions, and herbs in a saucepan.

After adding the corn mixture and then the sliced gruyere cheese into the bottom of the pastry-lined tart pan, it’s time to layer the tomatoes.

Obviously, tomatoes vary in size. You’re going to use about 1 lb of tomatoes for this tart.

Arrange the slices over the top of the filling, and use sliced cherry (or grape) tomatoes to fill in open gaps.

A person layering sliced heirloom tomatoes into a tart pan filled with cheese and corn.

When to Serve the Tart

As mentioned, this tart is wonderful when served warm, but it is also really spectacular served at room temperature.

It’s ideal for brunch, or special occasions such as a baby or wedding shower.Another amazing tomato recipe is Cucumber Tomato Salad, Caprese Salad, and Tomato Galette with Caramelized Onions!

Slice and serve! It’s wonderful served with our Classic Gazpacho and Best-Ever Chicken Salad!

A spatula holding up a slice of tomato tart with corn from a serving plate.

Besides being absolutely loaded with flavor, this tomato tart with corn and herbs is beautiful in presentation, too.

Be sure to let the tart cool for about 10 minutes before serving, if serving warm.

Refer to the video for the best way to remove the tart from the pan.

A slice of a tomato tart with corn and herbs on a small white plate next to a fork.

This dish can be made year-round if you can get your hands on fresh vegetables, which most of us can.

But when it’s summertime and tomatoes, corn, and herbs are at their peak, it is absolutely the best.

As always, be prepared for lots of “oohs” and “ahhs” when you serve this. And have the recipe handy! It will be requested!

A tomato tart with colorful sliced tomatoes on top in a pastry shell all on a white serving plate.

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

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

A tomato tart with colorful sliced tomatoes on top in a pastry shell all on a white serving plate.
Print Recipe
5 from 1 vote

Tomato Tart with Corn and Herbs

This is a summertime delight. We love using fresh heirloom tomatoes, but whatever variety you can get will work wonderfully. Make the easy pie dough ahead of time, and the corn and herb filling, too. Assembly and baking is a snap! Great served warm or at room temp.
Prep Time15 minutes
Cook Time55 minutes
Chill time for dough and salt time for tomatoes30 minutes
Total Time1 hour 40 minutes
Course: Appetizer or Side Dish
Cuisine: American / French
Servings: 6
Calories: 160kcal
Author: Kris Longwell

Equipment

  • 9.5-inch tart pan/dish, or pie dish

Ingredients

  • 1 pie dough chilled
  • all-purpose flour for dusting work surface
  • 1 lb fresh tomatoes large and small tomatoes, cored and sliced
  • 1½ teaspoon Kosher salt divided
  • 2 tablespoon extra-virgin olive oil
  • 3 stalks scallions chopped, green and white parts
  • 4 cloves garlic minced
  • 2 ears corn kernels removed, about ½ cup
  • ¼ cup basil fresh, chopped, plus a little more for garnish
  • 1 tablespoon thyme fresh, chopped
  • ½ tablespoon black pepper freshly ground
  • ¼ cup Gruyere cheese shredded

Instructions

  • Roll the chilled pie dough out on a floured work surface to a diameter of about 12 inches. Fold in half, and gently transfer to a tart pan or dish, or a pie dish. Press into the pan along the bottom and sides. Use a knife or scissors to trim away all but about ¼-inch of the dough overhang. Fold the dough back over the edge and press with fingers to cause a double-thick layer of dough along the upper edge of the pan. Place back in the refrigerator.
  • Place the sliced tomatoes on a baking sheet and sprinkle both sides of the slices with salt. Transfer the slices to a cutting board covered with paper towels. Let sit for 20 to 60 minutes. If paper towels become completely saturated with liquid, transfer the slices to a new set of paper towels.
  • Preheat oven to 375°F.
  • In a medium saucepan over medium heat, add the olive oil. Once shimmering add the scallions and garlic and cook until soft and aromatic, about 2 minutes. Add the corn and cook for another 1 minute. Turn off the heat and stir in the basil, thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Transfer the mixture to a bowl and let cool.
  • Remove the tart pan with dough in it from the refrigerator and place it on a baking sheet. Add the corn/herb mixture, spreading to cover the dough. Next, sprinkle on the cheese, and finally place the sliced tomatoes over the top, overlapping some is okay. Use the halved cherry tomatoes to fill in any gaps.
  • Place the baking sheet with the tart in the oven and bake for 50 to 55 minutes, until the crust has just started to brown slightly on the edges. Remove from oven and allow to rest for at least 10 minutes. Garnish with additional chopped fresh basil.
  • If using a tart pan with a removable side and bottom, use oven mitts to lift the sides of the tart pan, allowing the side edge of the pan to fall away. Very carefully slide a metal spatula under the tart and remove the metal base below. Or, simply leave the metal base in place and slice the tart as desired. Serve warm or at room temperature.

Video

Notes

Our Easy Perfect Pie Crust works really well for this tart, but you can certainly go with store-bought pie dough or puff pastry, and still achieve wonderful results.
We love using sliced heirloom tomatoes for this dish, but sliced vine-ripened tomatoes, such as Roma, work well, too.  We go with large slices and then small cherry or grape tomatoes that we slice in half.
Gruyere cheese matches the flavors in this tart wonderfully, but you could also go with shredded mozzarella, Monterey Jack, cheddar, or Fontina, and still have great results. 
We love using our tart pan with removable sides and bottom, but make sure to place it on a baking sheet before putting it in the oven.  Use your oven mitts to lift the baked tart and allow the sides to fall away.  Be careful when removing the base from the tart.  The more the tart cools the easier it is to remove the base of the pan.  We often just add the tart (with the base still in place) on a plate and serve as is.  Just be careful when slicing.  
This tart is great served warm or at room temperature.  Although, we do recommend serving it within a couple of hours of baking. 

Nutrition

Calories: 160kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 717mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg

Baja Fish Tacos

by 16 Comments

Growing up in Texas, and living here now, we do a lot of Tex-Mex.

Well, here’s a Cal-Mex dish that is nothing short of amazing. You can get some of the best fish tacos in the world in San Diego, CA. But, if you can’t make it there…try these, you’ll be glad you did.  This version uses nice and crispy cod, but you can easily substitute grilled mahi-mahi or any other fish.  Make the delicious sauce, which is similar to the famous Rubio’s restaurant in San Diego.  

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

An overhead view of three fish tacos sitting on a green platter next to lime wedges and a bowl of pico de gallo.

As mentioned, we’ve modeled these Baja Fish Tacos after Rubio’s epic fish taco restaurant in San Diego.

These tacos are as fun to prepare as they are to devour!

Make the Sauce Ahead of Time

You’ve heard the saying, the sum is greater than the parts.

That concept is 100% accurate for these amazing tacos. Each component complements the others perfectly

The sauce is creamy, refreshing, and the perfect match to the crunchy fish and other condiments.

EXPERT TIP: The sauce can (and should be) prepared at least an hour in advance. You’ll want it to chill in the refrigerator so it thickens slightly, but mostly to allow all the flavors to meld. The sauce can be made up to 2 days in advance.

A small glass bowl filled with Baja sauce with a wooden spoon in it.

Creating the Perfect Beer Batter

A beer batter is ideal for Baja fish tacos.

It all starts with flour that’s seasoned with garlic powder, dry mustard, Adobo seasoning, and salt

EXPERT TIP: You really can’t go wrong in choosing the beer for the batter. We usually go with an amber beer, but a blonde or even a lager works well, too. We don’t recommend a dark stout or a flavored beer, as that will change the taste too much. Non-alcohol beer can be used, too.

3 stacked images with top a white bowl filled with flour and a fork, and next beer pouring into the flour, and bottom a fork blending the batter.

What Fish to Select

We think cod is the perfect fish for these tacos.

Sturdy, yet still flaky, and not “fishy” tasting at all. This is the fish commonly used for traditional Fish and Chips.

EXPERT TIP: Suitable substitutes for cod include grouper, striped bass, mahi-mahi, or pollack. Be sure to cut the fish into 1-inch, bite-sized pieces before placing in the prepared batter.

3 stacked images with the top a filet of cod next to a knife, the next a hand cutting the fish, and the bottom the fish in a bowl of batter.

Now, it’s time to quickly fry the fish.

You can use a deep fryer or a sturdy skillet (i.e., cast-iron skillet) or pot will with a couple of inches of oil.

EXPERT TIP: A candy thermometer helps you know you’ve reached the ideal frying temperature of 365°F, but you can also do a quick test by tossing in a small piece of bread. If it browns within about 60 to 90 seconds, you’re set. It browns too quickly, the oil is too hot. If it doesn’t brown after about 1 minute, the oil is not hot enough.

The fish is ready once the batter has turned a golden brown color. You’ll most likely need to fry the fish in two or three batches.

An overhead view of a deep fryer basket filled with golden pieces of fried cod

What to Serve with the Tacos

As mentioned before, the garnishes are really what put these Baja Fish Tacos over the top.

Of course, the Baja Sauce is key.

But when you add fresh avocado, shredded red and green cabbage, pico de gallo, and limes, you will have created a taco masterpiece.

EXPERT TIP: We love using white corn tortillas for the tacos. We like to char them just a little over the flame from a gas stove, or grill. Don’t char them too much, or they will dry out. Place the tortillas in foil and keep warm in a low-temp oven (250°F), this will keep them warm and pliable for serving. We also use two tortillas per taco. Flour tortillas can be substituted, as well.

An overhead view of a bowl of Baja sauce, sliced avocados, chopped cabbage, lime wedges, and pico de gallo.

Oh, and we think a couple of dashes of hot sauce are the perfect final touch.

These are wonderful to serve at a taco party.

Let folks build their own fish taco! Fun and delicious at the same time!

A close up view of a bottle of hot sauce drizzling sauce over Baja fish tacos.

The Best Cal-Mex Taco

Although we do love our good ole Tex-Mex Beef Tacos, we have to say these tacos are truly something special.

The flavor combination is just spot-on, and the taste combination of the crunchy fish with the creamy Baja sauce and other garnishes is taco perfection.

If you’re looking for a non-fried fish taco, check out our Amazing Mahi-Mahi Tacos!

But, in the meantime, look at these babies!

A close up view of three Baja fish tacos on a bright green platter.

The Loon says that this is his favorite taco of all time.

With just one bite, and you very well may have the exact same reaction.

They really are that delicious. Want a bite?

A hand holding a baja fish taco with pico de gallo topping.

Ready to make the best fish tacos this side of Baja? Go for it!

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

An overhead view of three fish tacos sitting on a green platter next to lime wedges and a bowl of pico de gallo.
Print Recipe
5 from 4 votes

Baja Fish Tacos

These Baja Fish Tacos are the bomb! This version uses fresh cod, quickly fried, for a nice yummy crunch. Serve with avocado, pico de gallo, cabbage, homemade tortillas, and hot sauce. Oh wow, these are good.
Prep Time15 minutes
Cook Time20 minutes
Chill time for Baja Sauce1 hour
Total Time35 minutes
Course: Lunch / Dinner
Cuisine: CalMex, Mexican
Servings: 4 people
Calories: 610kcal
Author: Kris Longwell

Equipment

  • Deep fryer, of sturdy skillet/pot with 1 to 2 inches of vegetable oil

Ingredients

FOR THE BAJA SAUCE

  • ½ cup plain yogurt
  • ½ cup mayonnaise
  • ½ teaspoon cumin ground
  • ½ teaspoon dill dried
  • ½ teaspoon Cayenne pepper
  • 1 tablespoon lime juice from 1 lime
  • ¼ teaspoon salt or to taste

FOR THE TACOS

  • vegetable oil for frying
  • 12 corn tortillas
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon Adobo all-purpose seasoning
  • ½ teaspoon dry mustard
  • 1 cup beer not dark
  • 1 lb cod fillet cut into bite-size pieces

GARNISHES

  • 2 cups cabbage shredded, red and green, or lettuce
  • 1 avocado sliced
  • Fresh pico de gallo
  • Lime wedges
  • hot sauce optional

Instructions

  • Mix together the ingredients for the Baja sauce and place in the fridge for at least 1 hour. 
  • Heat deep-fryer, or 1 to 2 inches of oil in a 10-inch heavy pot (2 to 3 inches deep). Bring temp to 365°F.
  • Meanwhile, use a pair of tongs to slightly char the tortillas over a glass flame. Then wrap them in foil and keep warm in the oven at 250°F. If you don't have a gas flame, just place in foil and warm them in the oven.
  • Stir together the flour with the salt, garlic powder, all-purpose seasoning, and dry mustard in a bowl. Stir in the beer until fully incorporated. The batter will be thick.
  • Gently stir fish into the batter to coat.
  • Fry fish in batches, turning once or twice, until nice and golden, about 5 minutes. Drain on a plate lined with paper towels.
  • Assemble tacos with the warm tortillas, smeared with the Baja sauce, a slice of avocado, fried fish, pico de gallo, cabbage, and a squeeze of fresh lime. Add hot sauce to liking.

Video

Notes

The Baja sauce can be made up to 2 days in advance and kept in an air-tight container in the fridge.
We use an amber beer, but you go with whatever is your favorite.  Blonde and lager beers work well.  We don't recommend going with a dark stout or flavored beer.  Non-alcoholic beer will work, too.
Corn tortillas are traditional for Baja fish tacos, and we like going with white corn.  But yellow corn is delicious, too.  And if you prefer flour tortillas, they'll be just fine, as well. 
Although we do recommend serving these soon after the fish has been fried, however, you can keep them warm on a baking rack over a baking sheet in a low temp oven (250°F) for an hour or so. 
 

Nutrition

Calories: 610kcal | Carbohydrates: 70g | Protein: 31g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 1029mg | Potassium: 1013mg | Fiber: 10g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 20mg | Calcium: 143mg | Iron: 4mg

POST UPDATE: This recipe was originally posted in July 2014, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in August 2020!

Bratwurst Sliders

by 4 Comments

Summer is a time to celebrate the joys of warm weather and delicious food, especially when made in the comfort of your own backyard!

We are thrilled to have partnered with the National Pork Board to bring you this over-the-top delicious grilled pork recipe and introduce you to “No Oven Summer!”  Why heat up your kitchen when you can fire up your grill and make some of the best sliders you will ever experience?  This is your “get out of the kitchen free” card, and boy, oh boy, is it something to behold!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A bratwurst slider on a pretzel bun with cheese sauce and fried onions on a cutting board.

Grilling pork outside makes life easy and delicious.

And these incredible bratwurst sliders couldn’t be simpler to prepare!

Grilled Pork Delivers a Superior Taste

We have to admit it, we love cooking with pork. It is such a versatile protein and when prepared correctly, especially on the grill, the taste and texture are like none other.

We recently grilled a Delmonico Pork Steak and wow, oh wow, we can honestly say it was one of the best steaks we’ve ever consumed.

EXPERT TIP: Bratwurst is a German sausage loaded with amazing spices including nutmeg, caraway, ginger, and sage. Be sure to seek out fresh, all-pork bratwurst. We simply remove the casings and then form them into 3-inch patties. You can use a large cookie cutter, or the lid of a jar, to form the slider patties, or just use your clean hands. A sprinkling of salt and pepper is all that’s needed for this deeply flavorful ground pork.

3 stacked photos, 1st is a hand removing sausage casing, next a pattie being formed, next is seasoning being added.

Adding Even More Taste and Texture

Onions are a wonderful addition to grilled pork, and we think the taste and texture of lightly fried onion strips are amazing.

Preparation is easy and can be done well in advance.

Simply soak the onion strips in buttermilk, dredge in seasoned flour, and then fry up in some oil until crispy.

An overhead view of a deep-fryer basket filled with fried onion strips.

Another amazing addition to these bratwurst sliders is homemade beer cheese sauce.

The sauce is deeply flavorful and comes together in about 15 minutes.

You can even prepare this easily in a sturdy skillet out on your grill to keep you off the stove!

A large wooden spoon filled with beer cheese sauce in a medium saucepan.

How To Grill Pork

Pork is the most widely consumed and versatile protein in the world; it’s easy to cook, adaptable to just about any recipe, and very tender and juicy.

And grilling enhances the pork in a way that we think is just spectacular. Bratwurst is ground pork, so you’ll want to make sure your sliders reach an internal temperature of 160°F and the juices run clear.

EXPERT TIP: Although any type of slider bun will work wonderfully with these sliders, we think pretzel buns are the perfect match for these gems. Simply add a little butter on each cut side, and then toss them on the grill with the sliders for about 5 minutes, just to get them nice and toasty. Remember, it’s important that the sliders reach an internal temperature of 160°F. An instant-read thermometer makes it easy to know when they are ready!

Bratwurst sliders and pretzel buns cooking on a gas grill.

Every time we serve these deeply flavorful sandwiches, folks just go crazy for them.

They are the perfect outdoor summertime treat.

Just one bite is all it takes to realize that grilled pork delivers incredibly juicy and deeply flavorful results…every single time!

A hand holding a pretzel bratwurst sider with a bite taken out.

These grilled bratwurst sliders with fried onions and beer cheese sauce on pretzel buns are quintessential summer fun food at its best.

It’s so much fun to let friends and family build their own sliders.

More cheese, anyone?

A hand holding a slider with another hand spooning cheese sauce on it.

A Delicious “No Oven Summer” Treat

Summertime is a time to celebrate so many of the good things in life.

But, spending time in a hot kitchen over a hot stove isn’t one of those things.

These incredible all-pork bratwurst sliders are something you’ll be talking about year-round!

A cutting board with multiple bratwurst sliders on them with fried onions on top and cheese sauce nearby.

Ready to make the most delicious pork sliders of the summer? Go for it!

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

A bratwurst slider on a pretzel bun with cheese sauce and fried onions on a cutting board.
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Bratwurst Sliders

Bratwurst Sliders are a little piece of heaven. Grilled to perfection and made even better with the addition of fried onion strips and homemade beer cheese sauce. All on pretzel buns. Amazing!
Prep Time20 minutes
Cook Time10 minutes
Beer Cheese Sauce Prep15 minutes
Total Time45 minutes
Course: BBQ
Cuisine: American / German
Servings: 4
Calories: 410kcal
Author: Kris Longwell

Equipment

  • Gas or charcoal grill

Ingredients

Make-Ahead

For the Fried Onion Strips

  • 1 cup onion cut into 1-inch strips
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper freshly ground
  • vegetable oil for frying

For the Sliders

  • 16 oz Bratwursts all pork, links
  • Salt and pepper
  • 5 pretzel buns slider size
  • 2 tablespoon unsalted butter optional

Instructions

Prepare the Beer Cheese Sauce

  • Click here for the easy 15-minute recipe

Make the Fried Onion Strips

  • Set up a dredging station by adding the buttermilk in one medium-sized bowl and then the flour mixed with the salt and pepper in a 2nd bowl.
  • Add the onion strips into the buttermilk and toss to coat. Transfer to the seasoned flour and toss again until fully coated. Shake off excess and set aside on a plate.
  • Heat oil to 365°F. Drop the breaded onion strips into the hot oil and cook until golden brown, about 4 to 5 minutes. Remove with a slotted spoon on a plate lined with paper towels. Sprinkle with a little more salt, if desired. Set aside.

Make the Sliders

  • Carefully use a sharp knife to remove the casings from the bratwurst links. Use a 3-inch cookie cutter, or the lid of a jar, or just your hands, to form a pattie from each link. Season lightly on both sides with salt and pepper.
  • Heat your grill to medium-high heat. Use a spatula to place the sliders on the grill over direct heat. Cook for 5 minutes and then flip. The sliders are ready when juices run clear and internal temperature reaches 160°F.
  • While the sliders are cooking, butter the pretzel buns (if desired) and place on the grill, cut side down, during the last 5 minutes of grilling the sliders.
  • Remove the sliders and buns from the grill and serve with fried onions and warmed beer cheese dip. Let guests build their own sliders if desired.

Video

Notes

Be sure to seek out all-pork bratwursts.  Bratwurst links can be found in the meat department of most well-stocked supermarkets, or at your local butcher.   Sometimes they are frozen.  
The beer cheese dip can be made up to 2 days in advance.  Gently reheat over medium-low heat until the desired consistency is reached.  The sauce is also excellent at room temperature.  Reminder: The warmed sauce will thicken somewhat as it cools. 
The fried onion strips can be made up to 4 hours in advance.  You can make them a day in advance, and store in an air-tight container, but they will lose some of their crispiness.
Pretzel buns can be found in the bakery section of most well-stocked supermarkets, or at your local bakery, or ordered online.  If you can't find pretzel buns, regular slider buns are still wonderful with these sliders.
If you prefer to make regular sized burgers, instead of sliders, no problem.  Just use 1½ links for each patty.  
The recipe can easily be doubled or tripled for feeding a group. 

Nutrition

Calories: 410kcal | Carbohydrates: 35g | Protein: 21g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 106mg | Sodium: 1631mg | Potassium: 567mg | Fiber: 2g | Sugar: 5g | Vitamin A: 276IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 2mg

Beer Cheese Sauce

by 6 Comments

This amazing sauce is so flavorful and is ready in about 15 minutes!

If you love cheese and beer as much as we do, you are going to flip for this sauce.  We love serving it warm with fresh pretzels or as a sauce on a burger.  But it’s also really delicious at room temperature.  Perfect for entertaining or even just a Sunday afternoon watching the big game!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A hand dipping a piece of pretzel into a white bowl of beer cheese sauce.

This beer cheese sauce for pretzels is also a beer cheese sauce for burgers.

It’s not only super fast and easy to prepare, but it’s a lot of fun, too!

Choosing the best cheese

There are about as many types of cheese in the world as there are cheese lovers – lots of them.

And the great thing about this recipe is that you can choose whatever type is your favorite.

EXPERT TIP: You will want to choose a cheese that has a nice melting capability. Our favorite is mild cheddar cheese. If you prefer sharp cheddar or extra-sharp cheddar, go with that! A combination of cheddar with Monterrey Jack, mozzarella, or smoked Gouda are all wonderful choices. Remember that a smoked cheese is wonderful, but will impart a strong smokey taste to the sauce. NOTE: We highly recommend grating a block of cheese on a box grater or with a shredder on your food processor. Bagged pre-shredded cheese is drier, and won’t produce as creamy of a sauce that we’re looking for.

A hand shredding a block of cheddar cheese on a box grater.

Once you’ve got your cheese shredded, it’s time to bring the sauce together.

In a medium-sized saucepan, we need to create a roux.

Simply heat two tablespoons of unsalted butter and then add 3 tablespoons of flour.

EXPERT TIP: Again, this is the simple process for creating a roux, which will help to thicken the sauce. Once the flour and butter have been mixed, it will resemble coarse, wet sand. Be sure to let the roux cook for a couple of minutes because you need to cook out the raw flour taste.

A whisk stirring a white roux in a stainless steel saucepan.

The best beer to use

So, this is just like choosing the right cheese. Go with your favorite!

We love choosing a nice lager, which is more robust than a blonde beer, but again, this is all a matter of taste.

Avoid any type of flavored beer because that will alter the taste of the sauce that may not be desirable. Non-alcohol beer works very nicely for this sauce, too.

Beer being poured into a stainless still sauce pan with a roux and whisk in it.

To deepen the flavor of the sauce, we add Dijon mustard, Worcestershire sauce, and smoked paprika. Yum.

Once the sauce has thickened to the point that it coats the back of a wooden spoon, it’s time to add the shredded cheese.

After sprinkling in the cheese, stir continuously until it has completely melted.

A hand dropping shredded cheddar cheese into a sauce pan with a beer sauce.

What to serve the sauce with

This beer cheese sauce is so delicious, warm or room temperature, that it makes for a great dipping sauce.

Pretzels were made for dunking into the sauce. And just wait to you dunk a bratwurst burger (recipe to come) into a bowl of it. Wow!

EXPERT TIP: The sauce is delicious and can be served right after the cheese melts. However, once off the heat, the sauce will thicken to a consistency that is ideal for dipping pretzels and pouring on burgers.

A large wooden spoon filled with beer cheese sauce in a medium saucepan.

This sauce has a German flair to it. We love to serve just before a German feast of Braised Bratwurst and Saurkraut and Homemade Spaetzel!

But, talk about the perfect dip for serving at parties or a tailgating party before and during the big game – at home!  You can easily keep it warm in a small slow-cooker, too.

After just one bite, you’re going to want to make this sauce over and over again!

A small cutting board with two large pretzels in the background and a bowl of beer cheese sauce in the foreground.

Ready to make the best beer cheese sauce in town? Go for it!

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

A hand dipping a piece of pretzel into a white bowl of beer cheese sauce.
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5 from 1 vote

Beer Cheese Sauce

This Beer Cheese Sauce
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Condiment
Cuisine: American / German
Servings: 8
Calories: 174kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon unsalted butter
  • 3 tablespoon all-purpose flour
  • ⅔ cup beer
  • ¾ cup whole milk
  • 1 teaspoon Dijon mustard
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 2 cups cheddar cheese shredded

Instructions

  • After you have shredded the cheese, make the roux by melting the butter in a medium-sized saucepan over medium heat. Whisk in the flour until completely incorporated. Cook, stirring frequently, for 2 minutes.
  • Add the beer and stir until incorporated. Next, add the milk, Dijon mustard, Worcestershire sauce, paprika, salt, and pepper. Stir continuously, until the mixture begins to thicken and coats the back of a wooden spoon, usually about 3 to 5 minutes.
  • Sprinkle in the cheese and stir until melted. Taste and add more salt, if desired.
  • The sauce is ready to be served at this point. Once off the heat, it will thicken even more. Serve warm or at room temperature.

Video

Notes

We think a mild cheddar is wonderful for this sauce, but you can go with whatever is your favorite.  Just make sure it is a good melting cheese.  Sharp cheddar is great, too, but will deliver a stronger flavor.  You can also use a combination of cheddar with Monterey Jack, mozzarella, or smoked Gouda.
We go with a nice German lager, but, like the cheese, go with whatever is your favorite.  Strong stouts and flavored beers will have a major impact on the taste, so experiment with it before serving to guests!
The sauce is wonderful warm or room temperature.  It can be made up to 3 days in advance, and gently reheated on the stove over low-medium heat.
 

Nutrition

Calories: 174kcal | Carbohydrates: 5g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 419mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 231mg | Iron: 1mg

Instant Pot Italian Short Ribs

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If you’re looking for a fall-off-the-bone feast that you can bring to the table in a fraction of the time it would normally take to prepare, you’re in for a treat with this recipe.

We love preparing this dish in our beloved Instant Pot because you get that incredible slow-braised taste and texture – in just a little over an hour!  Be sure to go with quality ingredients and this is a meal you will want to return to time and time again!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

An antique bowl filled with polenta and topped with braised Italian short ribs next to a glass of red wine.

Interestingly, beef short ribs are from the beef chuck, not beef ribs.  They are full of marbling, so after a nice long, slow braising process, they become deeply flavorful and fall-off-the-bone tender.

But, honestly, who has time for that on a busy weeknight?

Well, thanks to everyone’s favorite pressure cooker (and more), the Instant Pot, we’re able to make this amazing Italian-style short ribs feast in no time at all!

Before we start the pressure cooking process, we need to quickly sear the ribs and sauté the vegetables.

Dredge the ribs in seasoned flour, and then in batches, use the SAUTÉ function to beautifully brown them in a little oil.

EXPERT TIP: There are two types of cuts for beef short ribs: “English-style” and “Flanken-style.” This recipe calls for beef short ribs that are cut English-style. Most well-stocked supermarket meat departments and certainly most butchers will have them. If they are 6 to 8-inches in length, ask to have them cut into 3-inch pieces. Searing the floured ribs locks in flavor and begins the cooking process. This will need to be done in a couple of batches.

2 stacked photos: Top is of beef short ribs in flour and the bottom are those ribs searing in an Instant Pot.

After searing the ribs, it’s time to start building that classic Italian flavor profile.

In the same pan, we cook the cubed pancetta until just crispy.

Next, go in the chopped onions, carrots, and garlic.

An overhead view of sautéed onions, carrots, and pancetta in an Instant Pot with a wooden spoon in it.

Quality Products Deliver Superior Results

For a dish such as this, you’re going to want to use good-quality beef, San Marzano tomatoes, a robust red wine, and absolutely a top-notch beef broth.

We always rely on Pacific Foods for when we need a rich and flavorful broth, and this dish is no exception.

One of the reasons we love Pacific Foods’ Organic Low Sodium Beef Broth is because the beef comes from cattle that are humanely raised on organic pastures. And they simmer it with onions and garlic, capturing a flavor so rich and complex, there’s no need for extra salt, which is ideal for cooking!

A person pouring beef broth from a jar into an Instant Pot with a box of the broth in front.

After the wine, broth, and tomatoes have come to a boil, it’s time to add in the seared ribs.

We amp up the flavors even more by adding fresh herbs, such as thyme, rosemary, and bay leaves.

EXPERT TIP: For easy removal, we use kitchen string to tie the sprigs of thyme and rosemary together. For this recipe, we go with dried oregano, but you could use fresh as well if you prefer. Use a pair of tongs to nestle the herbs and the ribs into the glorious sauce.

A pair of tongs lowering seared beef short ribs into an Instant Pot filled with a wine and beef broth sauce.

What to Serve with Italian Short Ribs

We absolutely love serving these amazing ribs over cooked polenta.

You can even make the polenta in your Instant Pot before you start preparing the short rib. See the NOTES in the recipe card for details.

These Instant Pot Italian Short Ribs are so meaty and flavorful, all you really need to join them is a nice loaf of bread and a hearty bottle of red wine, such as a Cabernet or Pinot Noir.

A close-up view of an antique bowl filled with polenta and Instant Pot Italian short ribs.

Count on Pacific Foods’ Commitment to Quality

We’ve said it before, but we have to say it again: High-quality ingredients will always produce superior dishes, and this recipe is no objection to that rule.

Pacific Foods uses time-honored recipes and just a few simple ingredients, showcasing each ingredient’s true flavor and inherent nutrition. There are no additives or preservatives in their food.

They like to say: “We’re out to Nourish Every Body.” And we couldn’t agree more. Some of our other favorite dishes that star Pacific Foods’ amazing array of products include our

Gourmet Beef Stroganoff
Chicken Tagine with Preserved Lemons and Olives
Pappardelle Bolognese
Chicken Enchiladas with Verde Sauce
Coq au Vin

But for now, let’s get back to these amazing Italian Beef Short Ribs!

An overhead view of a bowl filled with Italian short ribs.

The Instant Pot cooks these beef short ribs perfectly.

The sautéed pancetta and vegetables and herbs add depth to the dish.

And of course, the sauce is richly flavorful from the red wine, San Marzano tomatoes, and Pacific Foods Organic Low Sodium Beef Broth.

Can’t you just taste this right now?

A fork holding up a piece of Italian short ribs over a bowl of the same.

Ready to make the best Instant Pot Italian Beef Short Ribs in town? Go for it!

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

A close-up view of an antique bowl filled with polenta and Instant Pot Italian short ribs.
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Instant Pot Italian Short Ribs

These ribs are fall-off-the-bone tender and deeply flavorful. And, thanks to Instant Pot, it takes a fraction of the time it would normally take to prepare in an oven or on the stove. And the flavor is through-the-roof delicious!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Entree
Cuisine: American / Italian
Servings: 4
Calories: 616kcal
Author: Kris Longwell

Equipment

  • Pressure Cooker

Ingredients

  • ½ cup all-purpose flour
  • 2½ lb beef short ribs cut to 2 to 3-inch pieces
  • 2 teaspoon Kosher salt divided
  • 1½ teaspoon black pepper freshly ground
  • 2 tablespoon olive oil
  • 2 oz pancetta cubed
  • 1 cup onion chopped
  • 1 cup carrots chopped
  • 4 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 2 tablespoon tomato paste
  • ½ cup red wine
  • 1 28 oz can whole tomatoes drained, and roughly chopped
  • 1 cup Pacific Foods Organic Low Sodium Beef Broth
  • 2 tablespoon balsamic vinegar
  • 2 bay leaves fresh
  • 2 sprigs thyme fresh
  • 2 sprigs rosemary fresh
  • 1 tablespoon oregano dried

Instructions

  • On a large platter, combine the flour with 1 teaspoon of salt and ½ teaspoon of black pepper. Dredge the ribs in the flour, coating all over.
  • Select SAUTÉ on High and add the oil. When the oil is shimmering, and working in batches, sear the ribs until browned all over. Remove from the Instant Pot and set aside.
  • Add the pancetta and cook until crisp, about 4 to 5 minutes. Add the onions and carrots and cook until soft, another 5 minutes. Stir in the garlic and cook for 1 minute.
  • Stir in the tomato paste and red pepper flakes and cook for 1 minute.
  • Pour in the wine and bring to a boil.
  • Add the broth, vinegar, 1 teaspoon salt, ½ teaspoon black pepper, and the red pepper flakes, and oregano. Stir to combine.
  • Nestle the seared ribs and herbs into the sauce. Lock the lid into place and then select PRESSURE COOK on High and set the timer for 40 minutes. Make sure the venting valve is closed.
  • Once finished pressure cooking, allow to steam naturally for 10 minutes, and then release the remaining steam by turning the steaming valve to open.
  • Remove the ribs and select SAUTÉ on High and bring the sauce to a simmer. Use a spoon or small ladle to remove grease that is pooling along the side of the pot.
  • Serve ribs over warmed polenta or mashed potatoes with sauce drizzled on top.

Video

Notes

This recipe serves 2 to 4 people.  You can increase the number of ribs if desired.  There is plenty of sauce, so no need to change other ingredient quantities.
Because the ribs are highly marbled, they will produce quite a bit of rendered fat.  Letting the sauce come to a simmer after the ribs have been removed makes it easier to remove the excess fat on the top and along the edges. 
The carrots can easily be chopped by placing them in a food processor and pulse several times, or until uniformly chopped. 
The ribs and sauce will keep in the refrigerator for up to 1 week and freezes nicely for up to 2 months. 
To make polenta in your Instant Pot, follow these instructions:
Bring 4½ cups of water or chicken broth to a simmer in the Instant Pot.  Add 1½ cups of polenta (coarse cornmeal), 1 teaspoon salt,  and 2 tablespoon melted butter).  Pressure Cook for 8 minutes on High.  Quick Release the steam.  Store the polenta in an air-tight container.  To make it creamy again, heat lightly on the stove or in the microwave and add additional broth or water until you've got a consistency similar to mashed potatoes. 
 

Nutrition

Calories: 616kcal | Carbohydrates: 25g | Protein: 44g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 131mg | Sodium: 1491mg | Potassium: 1120mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5661IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 7mg

Stuffed Tomatoes

by 6 Comments

There are some dishes that just scream summer. This, hands-down, is one of those dishes.

Fresh tomatoes from the garden or from your local farmer’s market deliver amazing taste. The fresh bread crumbs and herbs perfectly match the roasted tomato. Top it off with a melted Gruyere, and you’ve got a dish like none other. And it comes together in less than 30 minutes and can be served warm or at room temperature!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

An overhead view of four large tomatoes that have been split in half and roasted with bread crumbs in the cavity.

These vegetarian stuffed tomatoes are truly something to behold.

And you will not believe how easy it is to prepare them!

How to Prep the Tomatoes

There are so many types of tomatoes, and really just about any variety will work for this dish. However, we love going with large “slicer” tomatoes.

To prepare the tomatoes for stuffing, simply remove the top portion of the core with a sharp knife. Next, slice the tomato in half, horizontally. Use your fingers and the knife (carefully) to remove the seeds and some of the inside of the tomato.

EXPERT TIP: For the tomato halves that have a hole in the bottom (from where you removed the top portion of the core) take care to not completely remove the center of the slice when removing the seeds and ribs, otherwise, you will have a hole all the way through the tomato slice. It’s okay if there is a little opening at the bottom of the slice. The filling won’t fall through unless the hole is too large and open.

3 photos, top a knife coring a tomato, middle a knife slicing the tomato in half, bottom a knife making a cavity in the tomato.

The bread crumb filling is loaded with flavor and is the perfect match for the roasted tomatoes.

We highly recommend using fresh herbs, too. The combination of basil, parsley, thyme, scallions, and garlic is heavenly.

EXPERT TIP: Fresh bread is wonderful in making the bread crumbs. We love taking a small loaf of fresh Italian or French bread, and using a serrated knife to trim off the crust. Then tear it up a bit and pulse in your food processor until you have coarse bread crumbs. You could also do this with sliced bread. Simply remove the crusts and then process. Panko bread crumbs will work, too, but we highly recommend fresh. You’ll get an amazing slightly crunchy texture after the tomatoes are roasted.

A white bowl filled with fresh bread crumbs and herbs with a wooden spoon in it.

Place the prepared tomatoes on a large cutting board, cut-side up.

We use a nice large spoon to mound the filling into the cavities of the tomatoes.

This recipe makes enough of the filling to fill 6 cavities, nice and high. But, you may have a little leftover. The breadcrumb filling can be stored in the fridge for up to 2 weeks for future use.

A hand spooning bread crumb filling into the cavity of a tomato half next to a white baking dish.

Roasting Concentrates Flavor

Now, the stuffed tomatoes are ready to be baked! Be sure to have your oven preheated to 400°F. Roasting the tomatoes not only softens the tomatoes and makes the bread-crumb filling toasty, but it also concentrates the tomato itself which deepens the flavor profile.

We use a small spatula to transfer them to a baking dish that we have sprayed with cooking spray.

EXPERT TIP: The tomatoes can be prepared up to this point up to 24 hours in advance. Simply place in the greased dish and cover with plastic wrap. You don’t even have to refrigerate them!

A white baking dish filled with 6 tomato halves filled with bread crumb filling in a white baking dish.

Of course, cheese makes everything better, right?

After the tomatoes have baked for 15 minutes, remove them from the oven and sprinkle on some grated cheese and a drizzle of extra-virgin olive oil.

EXPERT TIP: We think the flavorful, creamy Gruyere cheese is the perfect topping for the gems, but you could also go with shredded mozzarella, Fontina, or Swiss. Any good melting cheese will work wonderfully.

A hand sprinkling shredded cheese over roasted halved stuffed tomatoes in a white baking dish.

When to Serve Stuffed Tomatoes

This dish is so festive and so beautiful, it is always a big hit when served at an outdoor BBQ, but also at a baby or wedding shower, or as a side dish on a lovely summer meal.

The tomatoes are wonderful when served right out of the oven, but they are also spectacular served at room temperature.

You can serve them as an appetizer or as a side dish to a wonderful entree such as Grilled Salmon with Poblano Butter or Grilled Delmonico Pork Steak!

A close-up view of a tomato that is split in half and stuffed with toasted breading and herbs on a white platter.

Some of our other favorite tomato-based dishes you might enjoy include:

Roasted Tomato Soup
Southern Tomato Pie
Caprese Pasta Salad
Grilled Oysters with Tomato Butter

But in the meantime, you’ve got to give these babies a try! And they come together in less than 30 minutes!

A tomato cut in half and filled with toasted herb bread crumb filling sitting on a white plate

This is truly one of our all-time favorite dishes to prepare and serve during the summer months.

However, if you can get your hands on decent tomatoes, even when tomatoes aren’t in season and at their peak, this dish is still fantastic year-round.

It is also as beautiful in presentation as it is in taste. Just wait until you take that first bite!

A white plate with a sliced stuffed tomato on it with a fork on the side of the plate.

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

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

An overhead view of four large tomatoes that have been split in half and roasted with bread crumbs in the cavity.
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5 from 3 votes

Stuffed Tomatoes

Stuffed Tomatoes are the stuff summer dreams are made of. You can prepare these up to a day in advance and then bake them as directed in the recipe.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side
Cuisine: American, Vegetarian
Servings: 6 people
Calories: 221kcal
Author: Kris Longwell

Ingredients

  • Cooking spray
  • 4 large tomatoes
  • 1½ cups bread crumbs fresh, pulsed in food processor
  • ½ cup scallions finely chopped, white and green parts
  • ¼ cup basil fresh, chopped
  • 2 tablespoon parsley fresh, chopped
  • 2 cloves cloves minced
  • 1 tablespoon thyme fresh, chopped
  • 1 teaspoon Kosher salt plus extra for seasoning tomatoes
  • Freshly ground black pepper
  • ½ cup Gruyere cheese grated
  • 2 tablespoon extra-virgin olive oil

Instructions

  • Pre-heat oven to 400°F. Spray a baking dish (9"x9" or 9"x13") with cooking spray.
  • Cut the cores from the tomatoes and then slice them in half, horizontally. Remove the seeds and some of the cavity of the tomato halves with a small knife.
  • In a bowl, combine the bread crumbs, scallions, basil, parsley, thyme, garlic, and 1 teaspoon of Kosher salt.
  • Generously sprinkle the tomato halves with salt and pepper.
  • Mound the tomato cavities with the bread crumb mixture. Use a spatula to transfer the stuffed tomatoes to the prepared baking dish.
  • Bake the tomatoes for 15 minutes. Remove the tomatoes from the oven and sprinkle with the cheese, drizzle with olive oil and bake for another 2 minutes, or until cheese has just melted.
  • Serve warm or at room temperature.

Video

Notes

We like using large 'slicer' tomatoes for this dish, but you could also go with Roma tomatoes, or whatever are the freshest and tastiest available to you.   Depending on the size of the tomatoes, you may need to increase the quantity.
For the bread crumbs, we take an Italian loaf or French loaf of bread and use a serrated knife to remove the crust.  We tear the bread into pieces and add to our food processor and pulse until we've got coarse bread crumbs.  No need to let the bread dry out.  The roasting process will make them perfectly toasted and just right. 
For the herbs, you can use dried thyme (1 tsp), but we definitely recommend using fresh basil.  You'll lose the wonderful garden-fresh taste with dried basil.  But, in a pinch, you could use 2 tablespoon of dried in place of the fresh (but go with fresh!). 
Shredded Fontina, Swiss, mozzarella, or Monterrey Jack are all suitable substitutes for the Gruyere. 
The dish can be prepared just up to baking several hours, or even a day in advance.  
The stuffed tomatoes are wonderful served warm right out of the oven, or at room temperature.  

Nutrition

Calories: 221kcal | Carbohydrates: 25g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 631mg | Potassium: 387mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1413IU | Vitamin C: 22mg | Calcium: 189mg | Iron: 2mg

POST UPDATE: This recipe was originally published in May 2014, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in July 2020!  This recipe is adapted from Ina Garten’s Provencal Tomatoes.

Homemade Strawberry Ice Cream

by 7 Comments

Ice cream is one of our most favorite sweet treats in the world.  And strawberries are one of our favorite fruits in the world.  Let’s combine the two!

If you’re looking for a new twist on an old classic, then this is your ice cream.  The fresh strawberries are so flavorful and make the ice cream beautiful, too.  And it’s honestly not hard to make.  You just need a little patience while the custard chills!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A glass ice cream holder filled with homemade strawberry ice cream with a spoon in it and whole strawberries scattered around next to it.

How to Make Ice Cream from Scratch

This is a very traditional method for making homemade ice cream.   Ice cream has long history of making people smile and fulfilling a sweet tooth in need, especially on a hot summer day.

We go with a beautiful custard that is enhanced with fresh strawberries and cream.

So delicious and easy to prepare!

Let’s start with the strawberries.

We use our food processor to puree the strawberries.

EXPERT TIP: You can also do this in a blender.  After cutting away the stem, we halve or quarter the strawberries.  You’re going to need about 2 cups of the strawberries once that has been pulverized. This typically is about 4 cups of cut fresh strawberries.  If you can’t get fresh strawberries, you can certainly substitute frozen.

2 stacked images, the top roughly chopped strawberries in a food processor and the bottom the strawberries after they have been pureed.

Make the Custard

Now, it’s time to make the custard.

Start off by beating the eggs with the sugar in a medium-sized bowl until they become a pale yellow.

Next, we’re going to temper the eggs by pouring the warm half-in-half into the egg mixture, still beating to incorporate the cream.

Return the mixture back to the saucepan on the stove and heat over medium heat, and cook (constantly stirring) until thickened and coats the back of the spoon.

EXPERT TIP: Don’t let the mixture boil or get too hot, otherwise, the eggs will begin to scramble.  Stirring continuously helps this process.

3 stacked images, top a hand mixer beating eggs and sugar in a glass bowl, middle is hot cream being poured into the beaten eggs, and the bottom a wooden spoon stirring the custard in a sliver saucepan.

Add the custard to a clean bowl and pour in the strawberries and heavy cream.

Use a wooden spoon to stir and fully incorporate it.

It’s critical that the custard cool completely before proceeding with making ice cream.  We cover the custard with plastic wrap and place in the refrigerator for a minimum of 2 hours, or up to overnight.

A person using both hands to pour pureed strawberries and heavy cream into a bowl of custard.

How to Churn Ice Cream

After the custard has chilled for a minimum of 2 hours, it’s time to make ice cream!

We use an electric Cuisinart ice cream maker, but you go with the what you’ve got and follow the manufacturer instructions.

Typically, it takes about 40 to 50 minutes for the ice cream to be thickened.

2 stacked images, top is a hand pouring strawberry custard from a glass bowl into an ice cream maker and the bottom is a spoon of the churned strawberry ice cream.

Once the ice cream is ready, the consistency will be similar to soft-serve.

We like to get our homemade strawberry ice cream a little firmer than soft serve.

To achieve this, we simply transfer it to a freezer-ready container with a tight-fitting lid and then stick it in the freezer for an hour or two.  If the ice cream is frozen solid, we recommend letting it sit out for about an hour to soften it a bit.

A ceramic bowl filled with homemade strawberry ice cream with an ice cream scoop stuck in it.

Other Ingredients to Add

We think this strawberry ice cream is amazingly delicious just as is.

But, we’ve thrown in some white chocolate morsels in the last 5 minutes of churning, and that was an awesome addition.

You could also use almond extract in place of the vanilla extract, and then add chopped almonds in at the end of the churning process, too.

But, wow oh wow…just check out this gorgeous bowl of ice cream!

An overhead view of a glass bowl with a stem holding a serving of homemade strawberry ice cream with whole strawberries scattered around next to it.

If you love homemade ice cream as much as we do, then you are going to love this recipe!

It’s always a huge hit with kids and adults alike!

And of course, it freezes beautifully for up to 3 weeks! If you like this Homemade Strawberry Ice Cream, you’ll also love our:

Homemade Vanilla Ice Cream
Mint Chocolate Chip Ice Cream
Peanut Butter Cup Ice Cream Cake
S’Mores Ice Cream
Blueberry Ice Cream

But for now, you’ve just got to whip up a batch of this amazing sweet treat!

A hand holding up a spoon filled with homemade strawberry ice cream of a glass holder of the ice cream.

Ready to make the best homemade ice cream in town? Go for it!

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

An overhead view of a glass bowl with a stem holding a serving of homemade strawberry ice cream with whole strawberries scattered around next to it.
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5 from 1 vote

Homemade Strawberry Ice Cream

This sweet treat is so delicious because it combines two of the yummiest items in the world: ice cream and strawberries! Be sure to let the custard chill for at least two hours before churning!
Prep Time15 minutes
Cook Time15 minutes
Chill and churn time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 245kcal
Author: Kris Longwell

Equipment

Ingredients

  • 4 cups strawberries stems removed and roughly chopped
  • ¼ teaspoon Kosher salt
  • 1½ cups half-and-half
  • ¾ cup sugar
  • 2 large eggs
  • ½ cup heavy cream
  • 1½ teaspoon vanilla extract

Instructions

  • Place the roughly chopped strawberries and salt in a food processor, or blender, and puree until smooth. Pour into a bowl and set aside.
  • Bring the half-and-half to a simmer over low heat.
  • Meanwhile, use a hand mixer, or stand mixer, to beat together the eggs with sugar until the mixture is a pale yellow, about 1 minute.
  • Temper the eggs by slowly pouring the hot half-and-half into the egg/sugar mixture, continue beating them as you do this. Once fully incorporated, transfer the mixture back into the saucepan over medium heat. Stirring constantly, cook the custard until thickened and coats the back of a spoon, about 3 to 5 minutes. Don't let boil, or the eggs will scramble!
  • Transfer the custard into a clean medium-sized bowl and stir in the strawberries, heavy cream, and vanilla extract. Cover with plastic wrap and place in the refrigerator for at least 2 hours, or up to overnight.
  • Remove the custard from the refrigerator and give the custard several stirs with a large spoon.
  • Transfer the custard to your ice cream maker and follow the instructions according to the manufacturer. The ice cream will be ready when it has thickened and expanded in the pan, usually about 40 to 50 minutes.
  • The ice cream can be served at this point, or transferred to a container with an air-tight lid and placed in the freezer to firm up, about 1 to 2 hours. If serving after the ice cream is frozen solid, then let it sit out for an hour before serving.

Video

Notes

Fresh strawberries are best, but frozen can be used, too.  Make sure they are not in syrup.  If you like the ice cream to have more chunks of strawberries in it, then don't completely puree them, or keep a small amount on the side that have been finely chopped.  Add them during the last 5 minutes of churning.
We like the texture and taste of half-and-half for this ice cream, but whole milk can be substituted.  Heavy cream adds a wonderful texture to the ice cream and shouldn't be omitted, if possible. 
The ice cream is ready to eat once the churning is complete, but we think it's best after it firms up for an hour or two in the freezer.   If the ice cream is frozen solid, let it sit out on the counter for an hour to soften a bit before serving.

Nutrition

Calories: 245kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 77mg | Potassium: 132mg | Fiber: 1g | Sugar: 6g | Vitamin A: 304IU | Vitamin C: 28mg | Calcium: 51mg | Iron: 1mg

Coq Au Vin

by 16 Comments

There’s really no question about it. For generation after generation, the French have been masters in the kitchen. And this dish is certainly a masterpiece of that culinary excellence.

A few years back, we had the trip of a lifetime when we traveled from Paris down through the South of France to Nice. For the entire 14-day trip, I don’t think we ever had a meal that didn’t rank up there as one of the best we’ve ever had. And this recipe in particular was memorable. There is a depth of flavor that is like no other chicken dish. Exquisitely French. We are so excited to share our version with you!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

An overhead view of a large oval-shaped Dutch oven filled with Coq au Vin with a wooden spoon in and next to a cutting board topped with bread and next to a glass of red wine.

HOW TO MAKE TRADITIONAL COQ AU VIN

To translate the name into English, Coq au Vin meaning is ‘Cock/Rooster with wine.’

We recommend getting started on this dish the day before you plan to serve it. Or, at least 6 to 8 hours ahead of time.

We’ll show you why!

Purists prepare the dish with a rooster, which is a larger bird than a chicken.

For our version, we go with chicken legs, thighs, and breasts. Bone-in, skin-on, of course.

Another key ingredient in this classic recipe is obviously wine. We first experienced the dish while traveling through the Burgundy region of France. You certainly don’t need to break the bank when selecting the wine, but we do recommend going with a decent-quality Burgundy, Bordeaux, Beaujolais, or Cotes du Rhone.

EXPERT TIP: Marinating the chicken pieces in the wine with chopped onion and garlic overnight allows the meat to truly absorb the robust flavors and ensures to deliver that classic French coq au vin taste. If rushed for time, you could allow the chicken to marinate for a minimum of 4 hours, but overnight (12 to 18 hours) will deliver superior taste and texture.

A person in a red shirt pouring a bottle of red wine into a large glass bowl filled with chicken pieces and chopped onion.

SEARING THE CHICKEN

Once you’re ready to start cooking, we recommend you start with a large sturdy pot, such as a Dutch oven. Use tongs to remove the chicken from the wine and then carefully drain the wine through a colander into another bowl. Save the onions and pressed garlic.

Cook the bacon until nice and crisp. Remove with a slotted spoon and leave the rendered grease in the pan.

EXPERT TIP: Searing the chicken in the bacon grease locks in amazing taste and helps to keep the meat tender. You’ll need to cook the chicken in a couple of batches. Don’t overcrowd the pan! Cook for 4 minutes per side. You will be amazed at the deeply rich, beautiful dark red color the chicken becomes. The chicken won’t be fully cooked at this point. That will happen during the braising process.

2 side by side images, the 1st a metal slotted spoon holding up cooked chopped bacon over a Dutch oven, the 2nd is the Dutch oven filled with seared chicken with tongs.

After you’ve removed the chicken, it’s time to add in the wine-soaked onions and pressed garlic.

As they cook, they will become very tender and translucent.

The addition of all-purpose flour will create a roux, which will eventually make a lovely, slightly thickened sauce.

2 stacked images with the top being wine-soaked chopped onions being transferred into a Dutch oven, and the 2nd a hand adding a tablespoon of flour onto the onions.

QUALITY INGREDIENTS MAKE A BIG DIFFERENCE

Obviously, good wine and quality chicken is essential in producing a stellar Coq au Vin.

In addition to this, it’s imperative that the chicken broth be flavorful and top-notch.

That’s why we always turn to Pacific Foods Organic Free Range Chicken Broth for this recipe. We love it because it’s the perfect blend of organic free-range chicken, sea salt, and just the right amount of seasonings that results in a broth that is rich and full of flavor.

A box of Pacific Food Chicken Broth in front of a blue Dutch oven with a hand pouring broth from a jar into the pot.

Sautéed mushrooms and pearl onions are traditional for this dish.

In our version, we use two kinds of mushrooms: porcini and white button.

EXPERT TIP: Porcini mushrooms are typically dried and can be found in the produce section of many well-stocked supermarkets. We reconstitute the dried mushrooms by letting them soak in hot water for 15 to 20 minutes. We also use ¼ cup of the soaking liquid to the sauce for additional flavor. If you don’t have access to porcini mushrooms, they can be omitted, and you’ll still have an amazing dish.

A circular white baking dish filled with dried porcini mushrooms with hot water being poured over them from a pot.

Simmering the chicken and vegetables in the wine and Pacific Foods Organic Free Range Chicken Broth adds even more flavor and produces perfectly cooked chicken.

You’ll only need to braise for about 30 minutes.  Don’t overcook the chicken!

During this process is when you will sauté the pearl onions and sliced white button mushrooms in a saucepan with melted butter.

2 stacked images, the top a silver saucepan filled with pearl onions being browned in butter and the bottom the same saucepan with sautéed mushrooms in it.

RELY ON PACIFIC FOODS’ COMMITMENT TO EXCELLENCE

We’ve said it before, but we have to say it again: High-quality ingredients will always produce superior dishes, and this Coq au Vin is no objection to that rule.

Pacific Foods uses time-honored recipes and just a few simple ingredients, showcasing each ingredient’s true flavor and inherent nutrition. There are no additives or preservatives in their food.

They like to say: “We’re out to Nourish Every Body.” And we couldn’t agree more. Some of our other favorite dishes that star Pacific Foods’ amazing array of products include our

Gourmet Beef Stroganoff
Air-Fryer Cordon Bleu Loaf with Mushroom Sauce
Chicken Tagine with Preserved Lemons and Olives
Pappardelle Bolognese
Chicken Enchiladas with Verde Sauce

But for now, let’s get back to this amazing Coq au Vin!

An overhead view looking down at a large Dutch oven filled with Coq au Vin next to a plate of the dish and next to a box of chicken broth.

WHAT TO SERVE WITH COQ AU VIN

Well, let’s start with the obvious: We highly recommend a nice Burgundy red wine to accompany the dish.

A loaf of crusty French bread is a must for dipping into the luxurious sauce.

We also love to serve it with a nice leafy green salad with a simple vinaigrette. When serving guests, we often just place the Dutch oven on the table and let people serve themselves.

A view looking down into a large blue Dutch oven filled with Coq au Vin with a wooden spoon in the pot.

Coq au Vin is classic farm-to-table French cuisine.

And with this recipe, you’ll be able to prepare the classic dish with ease in your very own kitchen.

This dish has a special place in our hearts and we are always amazed every time we make it how much it takes us back to those magical times in the beautiful French countryside.

A white plate holding Coq au Vin with a piece of a loaf of bread next to it, and a stemless glass of red wine and a loaf of bread nearby.

Ready to make the best chicken dish this side of the Seine River? Go for it! It will be tres bon!

And when you do, be sure to take a photograph, post it on Instagram, and tag @howtofeedaloon and @pacificfoods!

An overhead view of a large oval-shaped Dutch oven filled with Coq au Vin with a wooden spoon in and next to a cutting board topped with bread and next to a glass of red wine.
Print Recipe
5 from 5 votes

Coq au Vin

Coq Au Vin is a French dish that is famous from the Burgundy region of France. Both the Loon and I visited the area a few years back and had some of the best French food we've ever had. This recipe is an adaptation from many different versions that I have made over the years, with some lessons I learned while in France. Enjoy!
Prep Time45 minutes
Cook Time4 hours
Resting time8 hours
Total Time12 hours 45 minutes
Course: Entree
Cuisine: French
Servings: 4
Calories: 657kcal
Author: Kris Longwell

Equipment

  • Dutch oven, or large sturdy pot or saucepan

Ingredients

  • 1 large chicken cut into 8 pieces, save the wings for another use
  • 1 large onion roughly chopped
  • 3 cloves garlic finely minced, or pressed
  • 1 750 ml bottle red wine Burgundy, Bordeaux, or Cabernet
  • 1 teaspoon Kosher salt plus more for seasoning the chicken
  • ¼ teaspoon black pepper plus more for seasoning the chicken
  • 8 oz smoked bacon thick-cut, cut into 1-inch pieces
  • 2 tablespoon all-purpose flour
  • 1 oz. dried porcini mushrooms optional
  • 1 cup Pacific Foods Organic Free Range Chicken Broth
  • 1 bouquet garni 1 sprig each of fresh thyme, rosemary, and parsley, tied together
  • 3 tablespoon unsalted butter divided
  • ⅔ cup pearl onions
  • 8 oz. mushrooms button, sliced

Instructions

  • Place the chicken pieces in a large bowl and add the chopped onions, garlic, wine, salt, and pepper. Cover with plastic wrap and refrigerate for 4 hours or overnight.
  • Use tongs to remove the chicken from the wine marinade. Carefully drain the wine through a colander into another bowl. Transfer the wine-soaked onions in a separate container and set aside. Season the chicken all over with salt and pepper. Set aside.
  • Heat a large Dutch oven over medium heat and add the bacon. Cook until crisp and then use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Leave the rendered grease in the pot.
  • Still over medium heat, and working in batches, add the chicken into the hot bacon grease. Sear for 4 minutes. Flip the chicken pieces over and sear for another 4 minutes. Remove the chicken and set aside.
  • Add the wine-soaked onions to the pot and cook until soft and translucent, about 8 minutes. Stir in the flour and cook for another 2 minutes.
  • Meanwhile, in a small saucepan bring 1 cup of water to a boil. Pour the hot water over the dried porcini mushrooms in a heatproof bowl. Save ¼ cup of the porcini soaking water.
  • Add the chicken and cooked bacon into the pot. Pour in the chicken broth and reserved wine. Chop the porcini mushrooms and add them along with the reserved ¼ cup of soaking water and the bouquet garni. Simmer for 30 to 40 minutes, or until chicken is cooked through, but not falling off the bone.
  • While the chicken is simmering, heat 1 tablespoon of butter in a saucepan over medium heat. Add the pearl onions and sauté, stirring occasionally, until lightly browned. Remove from the pan and set aside.
  • Add 2 more tablespoons butter to the same saucepan and stir until melted. Add the sliced button mushrooms and sauté until soft and just releasing their liquid, about 7 minutes. Remove from the pan and set aside.
  • Once the chicken is tender and cooked, remove the pieces from the sauce on to a plate and loosely tent with a piece of foil. Stir in the pearl onions and mushrooms, and let the sauce simmer on medium-high until slightly reduce and thickened, about another 10 minutes.
  • Return the chicken to the pot and serve at once.

Video

Notes

For the chicken pieces, you can go with all of the following, or a combo of them: breasts, thighs, wings.  All skin-on, bone-in.
We recommend allowing the chicken to rest in the wine/onion/garlic mixture for 8 to 12 hours, but you'll still get good flavor with just a 4-hour soak. 
For the wine, we recommend a French Burgundy or Bordeaux.  Cabernet and Pinot Noir will work, too.
Be sure to reconstitute the dried porcinis in hot water.  Never consume dried mushrooms that haven't be reconstituted.  If you can't find dried porcini mushrooms, you can omit them from the recipe.  They add a depth of flavor and texture, but the dish will still be delicious without them.
Don't overcook the chicken by braising too long!  You don't want the meat to be falling from the bone.  Typically 30 minutes is long enough, but test to make sure.  The internal temperature should be in the range of 165° to 175°F. 
The dish will keep in the refrigerator for up 1 week and freeze nicely for up to 2 months. 

Nutrition

Calories: 657kcal | Carbohydrates: 19g | Protein: 51g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 194mg | Sodium: 1236mg | Potassium: 965mg | Fiber: 3g | Sugar: 5g | Vitamin A: 533IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 3mg

Caprese Pasta Salad

by 9 Comments

We love a good pasta salad.  We love summer-fresh vegetables.  This salad is a match made in Heaven.

Juicy, vibrant tomatoes, combined with fresh basil, mozzarella, and toasted pine nuts are just part of what makes this salad always such a hit every time we serve it.   This really is the perfect side dish for an outdoor BBQ, picnic, or any time you’re in the mood for a wonderful pasta salad.

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

An overhead view of a white serving bowl filled with a Caprese pasta salad with a wooden spoon in the salad next to a patterned napkin and a bowl of cherry tomatoes.

HOW TO MAKE CAPRESE PASTA SALAD

This salad really is a snap to prepare and can easily be made in advance.

We love using small cherry tomatoes for this salad, but you can certainly use large (slicer) tomatoes, too.  Simply core the tomato, and then cut it into smaller, bite-sized pieces.

EXPERT TIP: For the mozzarella, we definitely recommend fresh.  This is often found in the deli section of most well-stocked supermarkets.  You can tell it’s fresh because the mozzarella is submerged in water.  Often in the gourmet cheese section of your market, you can find small balls of fresh mozzarella called Ciliengine (the size of a cherry) and Bocconcini (the size of a small egg). Buffalo mozzarella is a wonderful option, too.

THE PERFECT CAPRESE MARINADE

You may be asking, what is Caprese?  It hails from Capri, the stunningly beautiful island in the Bay of Naples, Italy.  If reflects the Capri way of life: The ingredients are everything.  Simple, yet intense and deeply satisfying.  Learn more about its history here.

All great pasta salads need a great marinade.

The combination of aged balsamic, extra-virgin olive oil, and minced garlic makes this Caprese Pasta Salad come to life.

A hand using a whisk to combine a marinade in a glass bowl next to small glass bowls of herbs, mozzarella, and tomatoes.

The addition of toasted pine nuts not only adds great flavor but a wonderful texture to the salad as well.

We stir in most of the toasted pine nuts when we are mixing the salad together. But, we also like to reserve some to top the salad with.

EXPERT TIP: Toasting the pine nuts brings out the nutty delicious flavor of the nuts. Place them on a small baking pan and put them in a preheated oven at 350°F. KEEP AN EYE ON THEM! They only take a couple of minutes until they are lightly toasted. Pine nuts go from a light toasting to burned very quickly!

A large wooden spoon being held up and filled with toasted pine nuts over a pan with pine nuts in it.

CLASSIC CAPRESE TASTE

A classic Caprese Salad is known for its simple, yet bold taste.

This salad captures the essence of the salad wonderfully.

We add in capers and snipped chives for added depth to the pasta salad.

EXPERT TIP: We love using farfalle pasta, which looks like little bow ties. But you could use any type of small pasta, including penne, fusilli, orecchiette, or elbow. After cooking the pasta according to the package instructions, we simply drain the pasta and then run cool tap water over it to cool it before mixing together the salad ingredients.

A person pouring a balsamic marinade into a large glass bowl filled with chopped tomatoes, basil, mozzarella, herbs, and pine nuts.

This is a great pasta salad for serving guests.

Once the salad has been mixed, you can cover it with plastic wrap and keep it in the refrigerator for 1 to 2 days.

EXPERT TIP: If making a day or two in advance, we recommend letting the salad sit at room temperature for an hour on the counter. If the salad seems a little dry, add 1 tablespoon of olive oil, or water, and give it another good mixing.

A person using two wooden spoons to mix together a caprese pasta salad in a large glass bowl.

CAPRESE PASTA SALAD IS PERFECT FOR ENTERTAINING

This salad is the perfect side dish for your next backyard BBQ.

Looking for other amazing side dishes? Check these out:

But, of course, you can never go wrong with the amazing salad:

A close-up view of a caprese pasta salad in a large white serving bowl with a wooden spoon in the salad.

Every time we serve this Caprese Pasta Salad, it gets rave reviews.

It travels well, too.

Serve this at your next backyard BBQ, and watch how quickly folks eat it up!

A large wooden spoon holding up a helping of Caprese pasta salad over a large bowl holding the salad.

Ready to make the best pasta salad this side of Capri? 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 caprese pasta salad in a large white serving bowl with a wooden spoon in the salad.
Print Recipe
5 from 2 votes

Caprese Pasta Salad

This pasta salad has all the wonderful qualities of that amazingly delicious Italian masterpiece: The Caprese Salad. Fresh and vibrant, this pasta salad is always a hit when served to guests. And it can easily be made up to a day in advance.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American / Italian
Servings: 8
Calories: 534kcal
Author: Kris Longwell

Ingredients

FOR THE MARINADE

  • ½ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 3 cloves garlic minced
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper freshly ground

FOR THE SALAD

  • 16 oz farfalle pasta cooked and cooled
  • ½ cup pine nuts toasted, divided
  • 3 tablespoon capers drained
  • 3 cups cherry tomatoes halved
  • 12 oz mozzarella fresh, cut into bite-size pieces
  • ¾ cup basil fresh, chopped
  • ¼ cup chives chopped
  • ¼ cup parsley fresh, chopped

Instructions

  • In a small bowl, make the marinade by whisking together the extra-virgin olive oil, balsamic vinegar, garlic, salt, and pepper. Set aside.
  • Place all of the salad ingredients (reserving 1 or 2 tablespoon of the pine nuts) in a large bowl. Pour the marinade into the bowl and use two large spoons to gently mix the salad together.
  • Transfer to a serving bowl and sprinkle the reserved toasted pine nuts on top. Serve at once, or cover with plastic wrap and keep in the refrigerator for up to 2 days.

Video

Notes

We love using small cherry tomatoes that we cut in half for this salad, but fresh, large tomatoes are great, too. Simply core them and then cut them into bite-size pieces.
Keep an eye on the pine nuts when you are toasting them!  They turn a slightly darker brown color very quickly.  We toast them on a baking sheet in an oven preheated to 350°F for only 1 to 2 minutes.
After the pasta has cooked, drain it and then place it in a colander, and run cool tap water over it until it is no longer warm. 
We have served this pasta salad with hot pasta, which is a nice variation, too.  The cheese melts a little, but it's wonderful served warm or at room temperature.
If making the salad a day or two in advance, we recommend setting it out on the counter for about an hour before serving.  You can add a little oil, or tap water, to the salad if it's a little dry. Give it a good mixing before serving. 
The pasta salad will keep in an air-tight container in the refrigerator for up to 1 week.  We don't recommend freezing pasta salad.  

Nutrition

Calories: 534kcal | Carbohydrates: 49g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 280mg | Potassium: 361mg | Fiber: 3g | Sugar: 5g | Vitamin A: 892IU | Vitamin C: 17mg | Calcium: 245mg | Iron: 2mg

Delmonico Pork Steak

by 5 Comments

We are so excited to share with you this revolutionary approach to preparing the world-renowned Delmonico steak.

We love a good juicy steak. There’s no doubt about that.  But when the highly acclaimed pork farmer, geneticist, businessman, and giant in the culinary industry Steve Kerns of Mangalitsa Estates shared this particular cut of meat with us, we became instant fans. The taste is like nothing we’ve ever had. He has revolutionized pork in a way that you just have to taste and experience to understand what we are saying.

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

An overhead view of a white dinner plate with a grilled Delmonico pork steak on it next to a sprig of rosemary and roasted new potatoes.

HOW TO MAKE A DELMONICO PORK STEAK

There are some cuts of meat that are so delicious on their own they require hardly any other ingredients to bring out its amazing taste.

This Delmonico Pork Steak from Mangalitsa Estates is one of those cuts of meat.

Red in color and beautifully marbling is just the beginning.

WHAT IS A DELMONICO STEAK

One of the things we love so much that Steve Kerns with Mangalitsa Estates does is to deliver cuts of pork that you don’t typically see.

A Delmonico steak originated with the iconic Delmonico Restaurant in New York City in the mid-1800’s.

It was (and still is) a tender cut of beef that the head chef of the restaurant would serve to patrons. It is similar to a ribeye or New York strip steak.

Mangalitsa is a breed of pork that is on par with Japanese Kobe beef. Unbelievable taste and texture that is out of this world.

A hand sprinkling salt on a pork steak on a small wooden cutting board next to a second pork steak.

The taste of this pork steak is so incredible that you really need very little preparation.

We hit the steaks with a little salt and pepper and soak in Worcestershire sauce for about an hour.

We grill them over high heat for about 4 to 5 minutes per side. That’s all that’s needed to render one of the best cuts of meat we have ever made or consumed. Honestly.

Two pork steaks on a gas grill seasoned with salt and pepper.

A CUT ABOVE THE REST

Steve Kerns created Mangalitsa Estates in a mission to create pork products that were more than just “the other white meat.”

He brought incredible flavor and depth to the table that we just find amazing.

You’ll take one bite, and see exactly what we mean. We love to serve this Delmonico Pork Steak alongside our Balsamic Roasted Potatoes.

A pork burger with a sliced of green lettuce under the patty and a slice of tomato on top all on a wooden cutting board.

It’s not often that the Loon is left speechless after he bites into one of his favorite dishes.

This pork steak was the exception to that rule. It’s difficult to describe how amazing this steak is.

For many years, only the top chefs in North America had access to the pork from Mangalitsa Estates. But we are so excited to let you know that now home cooks can order this 5-star pork directly from the farm. Click here to peruse the amazing assortment of high-quality cuts of Manglitsa pork.

A close up view of a grilled Delmonico pork steak on a white plate next to roasted potatoes.

A REVOLUTIONARY APPROACH TO PORK

Mangalitsa Estates has redefined what good pork is in North America.

With a humane and healthy approach, Steve Kerns has created pork products that simply are like none other.

And it’s more than just steaks. He also produces pork brisket, pork petite fillets, pork burgers, and so much more. Just take a look at this Mangalitsa Pork Burger.

A pork burger with a sliced of green lettuce under the patty and a slice of tomato on top all on a wooden cutting board.

Now, we said this Delmonico Pork Steak is so good on its own, nothing else is really needed to make it better.

Well, that is true.

But, we can’t leave well enough alone. These steaks are amazing with our Homemade Steak Sauce!

A hand holding a small spoon with steak sauce on it drizzling over a pork steak on a white plate next to roasted potatoes.

Folks, when you order pork products from Mangalitsa Estates, we assure you will NOT be disappointed.

There is a reason that the top chefs across North America get their pork from Steve and only Steve.

It’s really that good. And we would never steer you wrong on something this important!

A fork with a slice of pork steak stuck into that is over a small white bowl of steak sauce that it has been dipped into.

Ready to make the best pork steak this side of Ohio? 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 pork burger with a sliced of green lettuce under the patty and a slice of tomato on top all on a wooden cutting board.
Print Recipe
5 from 1 vote

Delmonico Pork Steak

If you've never had a Delmonico Pork Steak from Mangalitsa Estates, then you not really lived. That's a bold statement, but once you take a bite, you'll understand what we mean. Simple in preparation and over-the-top in amazing taste. There's a reason the top chefs across North America rely on this pork, and only this pork, for their menus.
Prep Time5 minutes
Cook Time10 minutes
Marinate1 hour
Total Time1 hour 15 minutes
Course: Entree
Cuisine: American
Servings: 2
Calories: 228kcal
Author: Kris Longwell

Equipment

  • Gas or charcoal grill

Ingredients

  • 2 10 oz pork steaks
  • 2 tablespoon Worcestershire sauce
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • steak sauce optional, for serving

Instructions

  • Sprinkle the pork steaks with salt and pepper and place in a small dish. Pour the Worcestershire sauce over the steaks and cover with aluminum foil. Place in the refrigerator for 1 hour.
  • Heat your grill (or grill pan on the stove) to medium-high heat. Add the steaks and cook until internal temperature reaches 145 F. About 4 to 5 minutes on each side.
  • Remove the steaks from the grill and let rest for 5 minutes on a cutting board. Serve hot with steak sauce.

Video

Notes

Pork steaks vary in size which means cook time varies, too.  We recommend using an instant-read thermometer to ensure you reach an internal temperature of 145 F.
We think these steaks are wonderful when served with Roasted Balsamic Potatoes. 

Nutrition

Calories: 228kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1330mg | Potassium: 136mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

BBQ Chicken Pizza

by 2 Comments

Everyone loves good BBQ, right?  Everyone loves pizza, right?  Well, let’s double the fun and combine the two!

There are many ways to prepare homemade pizza, and we’re going to show you a nice smokey way to make this on your grill.  But, of course, you can do this in your oven or pizza maker.  Make the dough yourself, or pick some up from your local pizza shop.  It comes together very fast and is over-the-top in pure deliciousness!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A side view of a BBQ chicken pizza cut into slices with a piece missing, and a glass mug of beer nearby and checkered napkins.

HOW TO MAKE BBQ CHICKEN PIZZA FROM SCRATCH

This pizza is very adaptable to your own tastes.

If you want to make this really easy, you can get your dough from a pizza shop, BBQ sauce from a BBQ joint, and the chicken from a rotisserie chicken from the market.

Or, you can prepare those components yourself well in advance. Either way, you’re going to flip at how delicious this pizza is!

PIZZA DOUGH MADE FROM SCRATCH

The history of pizza literally goes back to ancient times.

Through the generations, many types of pizza have been developed and perfected. This BBQ Chicken Pizza is unique but incredibly delicious.

As mentioned, you can purchase quality pre-made pizza dough from either a pizza shop, an Italian restaurant, or even in many well-stocked supermarkets. But, our homemade semolina pizza dough is really something special and can be made hours in advance.

EXPERT TIP: You can make the pizza crust as thick or as thin as you like. For this pizza, we prefer a slightly thin crust. To get the perfect thickness, we split the semolina dough in half and then roll the dough into about a 10-inch circle.

A ball of semolina pizza dough sitting on parchments paper next to another dough ball.

As mentioned, you can certainly pick up some good BBQ sauce from your favorite BBQ restaurant.

We don’t really recommend bottled BBQ sauce, but in a pinch, it will work.

But we think is really the best is our Homemade BBQ Sauce. This recipe is super easy and can be made several days in advance.

An overhead view looking into a medium saucepan filled with BBQ sauce with a whisk in it.

BUILDING THE PERFECT PIZZA

Once you’ve rolled the pizza out to your desired thickness, carefully transfer it to a pizza paddle that has been sprinkled with either cornmeal or semolina flour.

Start with a thin layer of the BBQ sauce, usually about 1 cup. Next, add the chopped chicken all over the sauce.

EXPERT TIP: For a deeply flavorful chicken, lightly oil and season with salt and pepper a couple of skin-on, bone-in chicken breasts or thighs and roast them in a 350°F oven until cooked through, about 40 to 60 minutes. Remove the skin and shred the meat from the bones with a couple of forks. Whether you go with your own roasted chicken, or you use rotisserie chicken, we recommend lightly seasoning it with salt and pepper right after you’ve placed it on the pizza.

2 stacked images with the top pizza dough stretched in a circle on a pizza paddle with a wooden spoon spreading BBQ sauce over it and the bottom a hand layer shredded chicken over the BBQ sauce.

Next is the cheese. We love using a combination of aged Gouda and mozzarella.

For an added punch of flavor, we top the pizza with thinly sliced red onion and sliced pickled jalapenos.

EXPERT TIP: As the pizza cooks, the onion cooks down and slightly caramelizes, becomes almost sweet, and loses the raw onion taste. Pickled jalapenos are milder than fresh and lose some heat while cooking, too. If you don’t like onions or jalapenos, the pizza is still very delicious without them. (But REALLY good with them!).

3 stacked images with the top being two hands sprinkling cheese onto a pizza on a pizza paddle, and the next a hand layer onion slices on the pizza, and the bottom the same hand layer jalapeno slices on the pizza.

THE BEST WAY TO COOK PIZZA

For this pizza, we’re using our gas grill. The grill provides a slightly smokey flavor that we think is perfect for BBQ Chicken Pizza.

We place our pizza stone directly on the grates of the grill and then turn the heat on high. Let the stone heat for about 15 to 20 minutes before transferring the pizza to the stone.

EXPERT TIP: If you don’t have a pizza stone, you can use a regular pizza pan. Simply build the pizza in the pan and then place it on the hot grill. Keep an eye on the pizza as grills vary from each other. The edges will start to brown and the cheese will be melted and bubbly when it’s finished. You can also cook the pizza in the oven on its highest setting. In both cases, the cooking time is typically around 8 to 12 minutes. But, keep an eye on it!

An uncooked pizza topped with BBQ sauce, shredded chicken, cheese, red onion, and jalapeno slices all on a pizza stone sitting on the grates of a gas grill.

We like to call this our Texas BBQ Chicken Pizza, but that’s just because we live in Texas, and Texas is known for BBQ.

When you pull out that first piece, be ready for a mouth-watering experience.

It really is pizza perfection.

A close up view of a hand pulling a slice of thin crust BBQ chicken pizza.

PIZZA PARTY!

This BBQ Chicken Pizza is such an amazing twist on your everyday pizza.

Throw a full-on pizza party and serve this pizza along with:

And a big bowl of Homemade Caesar Salad!

This Pizza Party is a guaranteed good time!

An overhead view of a sliced BBQ chicken pizza on a pizza paddle next to a white plate, a glass of beer, and a checkered napkin.

We’ve got to say it again…if you’re looking for a pizza that is a little different than your average pepperoni pizza, but still packs a punch…this is your ticket.

Deeply flavorful and a delightful combination of flavors.

Let’s hear it for PIZZA!

A close up view of a hand holding a slice of BBQ chicken pizza with a bite taken out of it.

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

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

A close up view of a hand holding a slice of BBQ chicken pizza with a bite taken out of it.
Print Recipe
5 from 1 vote

BBQ Chicken Pizza

BBQ Chicken Pizza combines two of the most delicious types of food in the world: BBQ and Pizza! The BBQ sauce matches perfectly with the roasted chicken, aged Gouda and mozzarella cheeses, and red onions and jalapenos. Such an amazing twist on traditional pizza!
Prep Time15 minutes
Cook Time8 minutes
Making Dough and BBQ Sauce2 hours
Total Time2 hours 23 minutes
Course: Lunch / Dinner
Cuisine: Southern / Italian
Servings: 4 people
Calories: 744kcal
Author: Kris Longwell

Equipment

  • Gas or charcoal grill or pizza maker or oven
  • Pizza stone (optional)

Ingredients

  • all-purpose flour for dusting the work surface
  • 1 medium pizza dough for slightly thin-crust
  • 1 cup BBQ sauce plus more for garnish
  • 2 cups chicken roasted, roughly shredded
  • Salt and pepper
  • ¾ cup Gouda cheese aged, shredded
  • ¾ cup mozzarella whole milk, shredded
  • 1 cup red onion thinly sliced
  • ½ cup pickled jalapenos sliced, optional
  • 2 tablespoon olive oil
  • 2 tablespoon cornmeal or semolina flour, for dusting the pizza stone
  • Parmesan cheese for additional toppings, optional
  • red pepper flakes for additional toppings, optional

Instructions

  • Turn your grill (or oven) on its highest temperature setting, place a pizza stone on the grates, and close the lid
  • Sprinkle your work surface with flour. Place the pizza dough in the flour and use the palm of your hand to flatten the dough, rotating as you go, beginning to stretch it into a circular formation. Use a rolling pin to stretch the dough into a circle roughly 10 to 12 inches in diameter.
  • Transfer the dough to a pizza paddle that has been dusted with cornmeal or semolina.
  • Use a large spoon to spread the BBQ sauce all over the dough, leaving about 1 inch of the perimeter of the dough without sauce.
  • Place the chicken on top of the sauce and lightly season with salt and pepper. Add the cheese and then a layer of the onions and jalapenos. Brush the olive oil along the outer edge of the dough.
  • Give the paddle a gentle shake to help loosen any of the dough that might have stuck to the paddle.
  • Carefully transfer the pizza from the paddle to the stone on the grill. Close the lid and cook until the edges are browned and the cheese is melted and bubbling, usually about 8 to 10 minutes. Keep an eye on it as grill temperatures vary!
  • Carefully use tongs to transfer the pizza onto a cutting board. Slice and serve with additional BBQ sauce, grated Parmesan cheese, and red pepper flakes for extra toppings.

Video

Notes

Homemade pizza dough, BBQ sauce, and oven-roasted chicken are wonderful for this pizza and can be done in advance.  However, purchased dough, BBQ sauce, and rotisserie chicken are all perfectly fine, too.  
If you want to cook the pizza in the oven, turn your oven to as high as it will go, usually 550°F.  Place the pizza stone in the oven for 30 minutes before transferring the pizza onto the hot stone.  Cook times vary, but typically, the pizza will be ready after about 8 to 12 minutes.  Keep an eye on it!
We think of a combination of aged Gouda cheese and whole-milk mozzarella works wonderfully for the pizza.  But using just mozzarella, or just Gouda works just fine, too.  Monterrey Jack, cheddar, and Fontina are all delicious options, too.  
If you don't have a pizza paddle, you can use the back of a large cutting board or even the back of a baking sheet to transfer the pizza to the stone. 
We recommend using a pizza stone, but a meal pizza pan will work just fine. 
Although a pizza stone can handle high heat, don't let it stay in an extremely hot grill for more than 15 minutes.  The pizza can also be placed directly on the grill, but this requires a very steady hand.  And be sure to keep an eye on the pizza. Don't let it burn!
This pizza is very adaptable to taste.  Use more pizza dough if you prefer a thicker crust.  Though we think the red onion and pickled jalapenos work perfectly for the overall taste, you can omit them, if preferred, and still have an amazingly delicious pizza. 

Nutrition

Calories: 744kcal | Carbohydrates: 85g | Protein: 30g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 2241mg | Potassium: 394mg | Fiber: 4g | Sugar: 33g | Vitamin A: 879IU | Vitamin C: 6mg | Calcium: 456mg | Iron: 4mg

Grilled Salmon with Poblano Butter

by 5 Comments

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!Salmon is such a versatile seafood dish that can be prepared in many ways.

We absolutely love grilling fresh salmon so much. You can certainly grill the salmon on cedar planks that have been soaked in water for a couple of hours, or you can just lay them directly on the hot grill plate. Either way, the fillets will cook beautifully. And then…the butter. Oh, the butter.

A grilled salmon fillet sitting on top of a bed of cilantro rice with poblano compound butter melting on top of the dish with two grilled limes halves nearby.

HOW TO MAKE GRILLED SALMON WITH POBLANO BUTTER

This dish is so elegant and has a certain ‘special occasion’ feel to it.

But, honestly, it’s so easy to prepare. All you need to do is give yourself enough time to roast your chili, marinate the salmon for an hour, and allow the butter to harden, about 30 minutes to an hour.

So wonderful!

HOW TO SELECT AND PREPARE THE SALMON

There are numerous types of salmon that are available at many well-stocked fish markets, including at your local supermarket.

We love going with Sockey (Red) because it’s super flavorful, beautifully bright orange/red in color, and leaner than other types. But you really can’t go wrong with whatever you choose. If the fish looks fresh and vibrant, it’s going to work well for you.

EXPERT TIP: We typically order a nice large cut of salmon, usually several pounds, and then slice them into 1 to 2-inch wide fillets at home. We recommend leaving the skin on because it helps hold the fish together while it’s cooking on the grill. You can remove the skin once it is finished, or serve with skin-on. We like the skin on, it’s crispy from the grilling and is actually quite delicious (and nutritious!).

A simple marinade of lime juice, olive oil, soy sauce, cumin, and chopped garlic is all that’s needed to enhance the super flavorful salmon.

2 stacked images with the top 4 fresh salmon fillets and the bottom a small glass bowl that a dark marinade is being poured over the salmon.

ROASTING THE PEPPER DEEPENS THE FLAVOR

We just love roasting peppers. It concentrates the taste and adds a depth smoky flavor that is so wonderful.

Place just 1 pepper on a baking sheet and place under the broiler for about 4 to 5 minutes. Flip the pepper over until lightly charred all over.

EXPERT TIP: Placing the warm, roasted poblano in a bowl and covering with plastic wrap will continue to steam the pepper and allow the skin to become very loose. After it’s cool enough to handle, simply place on cutting board an pull the excess skin away and discard. Don’t worry if you don’t get off 100% of the skin. It’s edible and tasty, too.

3 stacked images with the top a poblano pepper sitting on a metal baking sheet, and the 2nd after it has been roasted and charred, the 3rd a hand removing the skin from the pepper.

Once the skin is off, you’re going to want to remove the pod of seed on the inside of the pepper.

Use a small knife to slit the pepper down the middle, and then use a spoon and/or knife to remove the pod and seeds. The pepper can be gently placed under running tap water to help remove all the seeds.

Now, dice the pepper very finely. You’ll only need 2 tablespoons, so you may have extra pepper. It’s great as a topping for scrambled eggs or on a baked potato!

2 stacked images with the top two hands removing the seeds and pod from the inside of a roasted pepper, and the bottom those hands mincing the pepper with a large knife.

COMPOUND BUTTER IS EASY TO PREPARE

Compound butter is simply butter that has been combined with any kind of flavor enhancer, either sweet or savory.

After mixing together the softened butter with the roasted poblanos, lime juice, agave (or honey), cumin, and salt, place on a piece of parchment and roll into a log.

Turn in the ends of the paper and place in the freezer for up to 20 minutes or in the refrigerator for 45 minutes, until hardened.

3 stacked photos, the 1st is a rectangle shape of softened butter with peppers mixed in all on parchment paper, next to hands rolling the parchment paper over the butter, the 3rd the two hands folding in the ends of the paper.

HOW TO GRILL SALMON

Grilled Salmon with Poblano Butter really is so great in its simplicity.

We lightly oil the grill grates first, then crank the heat to medium-high, and then grill for about 6 to 7 minutes on each side. Throw a couple of sliced lime halves on the grill at the same time. They are delicious and make for a pretty presentation.

EXPERT TIP: We start by grilling the fish skin-side down first. This helps the salmon to firm up first, making flipping and removing the fish from the grill easy to handle. But, still take extra care, salmon fillets are more delicate than steak or chicken.

Two salmon fillets on a gas grill with three lime halve on the grill, cut-side down.

WHAT TO SERVE WITH GRILLED SALMON AND POBLANO BUTTER

We absolutely love placing the perfectly grilled salmon fillets over of a bed of our Cilantro-Lime Rice.

It really is the perfect complement to the marinated fish and luxurious compound butter.

This dish pairs beautifully with a dry white wine such as Pinto Grigio, Chardonnay, or Sauvignon Blanc.

An overhead view of two white plates both holding grilled salmon with poblano butter sitting on top.

This recipe easily feeds four hungry folks.

Double or triple the recipe when serving at a dinner party.

MAKE AHEAD: The marinade, compound butter, and cilantro-lime rice can all be prepared a day in advance.  NOTE: Don’t let the salmon sit in the marinade for more than 2 hours. The citrus will cause the flesh to begin to break down.

A close up view of a fillet of grilled salmon topped with a pad of melting poblano butter sitting on a bed of cilantro rice on a white plate.

This recipe is so easy to prepare, we often have it on a busy weeknight, especially when a batch of the compound butter is already sitting in the fridge.

That being said, the presentation and taste of the dish are so wonderful, it makes for an elegant dinner party.

Oh, and that perfectly cooked salmon is just about as good as it gets.

A close up view of a piece of grilled salmon being held up on a fork over a plate filled with salmon and cilantro rice.

Ready to make the best grilled seafood dish in town? Go for it!

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

A close up view of a fillet of grilled salmon topped with a pad of melting poblano butter sitting on a bed of cilantro rice on a white plate.
Print Recipe
5 from 2 votes

Grilled Salmon with Poblano Butter

Grilled Salmon with Poblano Butter is divine. Make the compound butter ahead of time, and you won't believe how quickly this superstar dish comes together. Serve over a bed of greens, and you'll have an amazing dish on your hands. Awesome!
Prep Time15 minutes
Cook Time30 minutes
Marinating and Pepper Roasting1 hour
Total Time1 hour 45 minutes
Course: Entree / Seafood, Seafood
Cuisine: American
Servings: 4 people
Calories: 428kcal
Author: Kris Longwell

Equipment

  • Gas or electric grill, or indoor grill, or grill pan

Ingredients

FOR THE SALMON

  • 4 fillets salmon about 2 to 3 lbs
  • 3 tablespoon lime juice fresh
  • 2 tablespoon olive oil
  • 2 tablespoon soy sauce
  • 2 cloves garlic minced
  • 1 teaspoon cumin ground
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 4 limes halved, for garnish

FOR THE ROASTED POBLANO BUTTER

  • 1 poblano chile
  • 8 tablespoon unsalted butter softened, 1 stick
  • 1 tablespoon lime juice fresh
  • 1 tablespoon Agavé or honey
  • 1 tablespoon cumin ground
  • ¼ teaspoon Kosher salt

Instructions

PREPARE THE SALMON

  • Place the salmon fillets skin-side down in a large glass dish. In a small bowl, mix together the lime juice, oil, soy sauce, cumin, and garlic.
  • Pour the sauce over the salmon, cover, and refrigerate for 1 to 2 hours, turning once.

MAKE THE COMPOUND BUTTER

  • Place the poblano pepper on a baking sheet and turn your broiler to HIGH. Place a rack about 4 to 6 inches under the broiler. Place the baking on the rack and cook for 5 to 7 minutes. Use a pair of tongs to turn the pepper over and roast for another 5 to 7 minutes, or until charred all over.
  • Place roasted chile in a large bowl and cover with plastic wrap for 15 minutes. Take the pepper out of the bowl and peel off the skin and remove the seeds. Finely mince the roasted pepper and set aside.
  • Place the butter in a medium-sized bowl and add in 2 tablespoon of the roasted, minced poblano, 1 tablespoon lime juice, 1 tablespoon Agavé, 1 teaspoon cumin, and ¼ teaspoon salt. Use a fork or whisk to work the butter until the ingredients are mixed in.
  • Transfer the butter mixture to a square (10"x10") piece of parchment or wax paper. Using your hands, roll the paper over the butter and use your fingers to create a log of the compound butter. Place in the freezer for 15 to 20 minutes, or in the refrigerator for at least 30 minutes, or until the butter has hardened.

FINISH THE DISH

  • Turn your grill to medium-high heat. Spray the grates with cooking, or grilling, oil.
  • Place salmon, skin-side down. Sprinkle the tops with salt and pepper. Grill for 6 to 7 minutes. If desired, also place the lime halves on the grill at this point. Use a spatula or a pair of tongs, or the combination of both, to carefully flip the fillets over and grill for another 6 o 7 minutes, or until just cooked through.
  • Remove the fillets and the lime halves from the grill and plate with a sliced pad of the poblano butter on top of the hot salmon. Garnish with grilled lime halves.

Video

Notes

If using cedar planks, be sure to soak them for 2 hours before placing on the grill.  You can also prepare these on the stove with a hot grill pan or cast-iron skillet.  Follow the same cook times as in the recipe, checking for doneness before serving. 
We like grilling the salmon with the skin on.  This helps keep the fillet together will out falling apart.  If you prefer no skin, then use extra caution when flipping the fillets, or use a grill pan, or cedar planks.
Honey can be substituted for the Agavé. 
After roasting the peppers, you can gently run tap water over to remove any excess seeds.  Pat the pepper dry with a paper towel before mincing.  You'll only need 2 tablespoon of the pepper, which means you have some of the poblano left over.  The roasted peppers are great in scrambled eggs or omelet, or on a baked potato, or stirred into your favorite salsa. 
The butter will keep in the refrigerator for up to 1 month.  The marinade and cilantro rice can be made a day in advance.  Don't let the salmon sit in the marinade for more than 2 hours because the citrus will cause the flesh to start to break down.  Re-heat the rice in the oven in a covered dish for about 30 minutes, or until warmed through. 

Nutrition

Calories: 428kcal | Carbohydrates: 12g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 155mg | Sodium: 732mg | Potassium: 1021mg | Fiber: 3g | Sugar: 2g | Vitamin A: 940IU | Vitamin C: 48mg | Calcium: 74mg | Iron: 3mg

POST UPDATE: This recipe was originally published in July 2016, but was updated with improved tweaks to the recipe including new tips and photography, and a fabulous new video in July 2020!

Chicken Enchiladas with Verde Sauce

by 10 Comments

We absolutely love everything about Mexican cuisine. It is steeped in history and loaded with amazing flavor.

This dish is just bursting with amazing taste and texture. Roasting the vegetables for the verde sauce as well as the chicken delivers superior flavor. And of course, relying on quality ingredients, including our favorite Pacific Foods Organic Chicken Broth, makes this one of our favorite Mexican dishes of all time.

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A 9'x13' white baking dish filled with chicken enchiladas with verde sauce topped with chopped tomatoes and cilantro, alongside a metal spatula and festive napkins.

HOW TO MAKE CHICKEN ENCHILADAS WITH VERDE SAUCE

This recipe delivers authentic restaurant-quality taste but honestly is not difficult to prepare.

The verde sauce can be made in advance, and the chicken can be roasted and shredded in advance, too.

Assembly is a snap and lots of fun!

MAKING VERDE SAUCE FROM SCRATCH

The process of roasting the vegetables for the homemade verde sauce is key to creating that delicious, deep taste that we’re looking for.

Roasting softens the vegetables and also concentrates them to intensify the flavor profile.

EXPERT TIP: Tomatillos are an important ingredient for classic verde sauce. They are typically found in the produce section of most well-stocked supermarkets or at your local produce market. Be sure to remove the outer skin before roasting. We include two serrano chilies in our sauce, too. Remove the stems and seeds to reduce the heat. For less heat, only use 1 serrano. For more heat, don’t remove the seeds.

2 stacked photos, the top a baking sheet filled with tomatillos, serrano peppers, and sliced onions, and the bottom photo of the same vegetables after being roasted.

After the vegetables have roasted and have started to blister a bit, it’s time to puree them.

Carefully transfer them to your blender or food processor, and blend (or pulse), until smooth.

The smell is already incredible.

2 stacked photos, the top a view looking into a blender filled with roasted tomatillos and pepper, and the bottom image the same blender with the vegetables puréed.

QUALITY INGREDIENTS MAKE A BIG DIFFERENCE

Fresh vegetables are a must to produce a delicious verde sauce. Quality chicken, tortillas, and cheese are important, too.

It is essential that chicken broth be flavorful and good quality.

That’s why we always turn to Pacific Foods Organic Free Range Chicken Broth for our authentic verde sauce. We love it because it’s the perfect blend of organic free-range chicken, sea salt, and just the right amount of seasonings that results in a broth that is rich and full of flavor.

A box of Pacific Food Chicken Broth in front of a silver skillet filled with verde sauce with a whisk in it and a measuring cup pouring in the broth.

Now to the roasted chicken. We always go with bone-in, skin-on chicken thighs because they’re just loaded with flavor.

Roasting the chicken allows the juices from the skin to seep into the juicy thigh meat.

EXPERT TIP: After about 45 minutes in a 400°F oven, the chicken should be fully cooked with an internal temperature of 165° to 167°F. Let the chicken rest until cool enough to shred with a fork. You can certainly substitute boneless, skinless chicken thighs or breasts, however, you’ll need to reduce the roasting time to about 30 minutes. A rotisserie chicken from the supermarket will work in a pinch.

2 stacked photos, the 1st a hand holding an instant-read thermometer in cooked chicken that reads 167°F, and the bottom two hands using forks to shred the chicken.

HOW TO FORM THE ENCHILADAS

Authentic Mexican enchiladas almost always are made with corn tortillas. In order to form the enchilada, you need to soften the tortillas first.

A common technique to do this is to quickly place them in a small skillet filled with hot oil and then transfer them to the verde sauce.

EXPERT TIP: For this recipe, we simply dampen a couple of paper towels and then place the corn tortillas between them, and then microwave them on HIGH for about 1 minute, or until they are soft. Then transfer them to the skillet filled with the prepared verde sauce to coat. The flash-fry technique often makes the tortillas so fragile that they fall apart when attempting to remove them from the dish. The microwave method is a bit healthier, too.

3 stacked photos, with the 1st a hand dipping a corn tortilla into a skillet of verde sauce, the 2nd a hand placing chicken inside the corn tortillas in a baking dish, and 3rd the same hand folding over the tops of the enchilada.

For topping the chicken enchiladas with verde sauce, you’ll want to choose a good melting cheese.

Shredded cheddar, Monterrey Jace, or Mexican Chihuahua are all great choices.  A combination of them is even better!

We also use crumbled Cotija cheese as a garnish which can usually be found in the specialty cheese section of most well-stocked supermarkets.

A hand sprinkling shredded Mexican cheese over the tops of chicken enchiladas with verde sauce in a white baking dish.

After the enchiladas have baked for 25 minutes, the cheese will have melted and the sauce will be bubbling.

We love to garnish the dish with chopped tomatoes, cilantro, Mexican crema, and as mentioned, crumbled Cotija cheese.

Talk about a Mexican fiesta right in your very own kitchen!

A close-up view of a white baking dish filled with chicken enchiladas with verde sauce.

RELY ON PACIFIC FOODS’ COMMITMENT TO EXCELLENCE

This bears repeating: Going with high-quality ingredients will elevate this dish to amazing culinary heights.

Pacific Foods uses time-honored recipes and just a few simple ingredients, showcasing each ingredient’s true flavor and inherent nutrition. There are no additives or preservatives in their food.

They like to say: “We’re out to Nourish Every Body.” And we couldn’t agree more. Some of our other favorite dishes that star Pacific Foods’ amazing array of products include our

Gourmet Beef Stroganoff
Air-Fryer Cordon Bleu Loaf with Mushroom Sauce
Chicken Tagine with Preserved Lemons and Olives
Pappardelle Bolognese

But for now, let’s get back to these amazing Chicken Enchiladas with Verde Sauce!

An overhead view of a 9'x13' baking dish filled with chicken enchiladas with verde sauce next to a box of chicken broth and fresh cilantro and cherry tomatoes.

We are big-time lovers of Mexican, Tex-Mex, and Cal-Mex cuisine.

If you and your family are as well, then this is the dish for you.

Deep in flavor and truly restaurant quality. Right in your very own home!

A white plate filled with two chicken enchiladas with verde sauce topped with chopped tomatoes, cilantro and Mexican cheese, with a fork on the side of the plate.

Ready to make the best plate of enchiladas this side of the Rio Grande? Go for it!

And when you do, be sure to take a photo, post it on Instagram, and tag @howtofeedaloon and @pacificfoods!

A 9'x13' white baking dish filled with chicken enchiladas with verde sauce topped with chopped tomatoes and cilantro, alongside a metal spatula and festive napkins.
Print Recipe
5 from 4 votes

Chicken Enchiladas with Verde Sauce

Chicken Enchiladas with Verde Sauce is one of our all-time favorite dishes. Roast the tomatillos, peppers, garlic, and onion for a deep rich flavor. We also bake the chicken thighs for about 45 minutes for amazing flavor. Baked to perfection. Muy beuno!!
Prep Time20 minutes
Cook Time45 minutes
Roasting time (veggies and chicken)57 minutes
Total Time2 hours 2 minutes
Course: Entree, Mexican
Cuisine: Mexican, Tex-Mex
Servings: 4 people
Calories: 670kcal
Author: Kris Longwell

Equipment

  • 9"x13" baking dish

Ingredients

FOR THE VERDE SAUCE

  • 1 lb tomatillos fresh, husks and stems removed, rinsed
  • 2 serrano chiles stems and seeds removed
  • 4 slices white onion each about ¼-inch thick
  • 3 cloves garlic
  • ¼ cup cilantro fresh, roughly chopped
  • 2 tablespoon vegetable oil
  • 2 cups Pacific Foods Organic Free-Range Chicken Broth
  • ¾ cup Mexican crema or crème fraîche, or heavy cream
  • Kosher salt

FOR THE ENCHILADAS

  • 3 lb chicken thighs skin-on, bone-in
  • 1 tablespoon vegetable oil
  • Kosher salt and fresh ground black pepper
  • 10 corn tortillas
  • 1½ cups cheese Shredded: Monterey Jack and/or Mild Cheddar
  • 1 cup tomato chopped, for garnish
  • ½ cup cilantro chopped, for garnish
  • ½ cup Cotija cheese crumbled, for garnish

Instructions

MAKE THE VERDE SAUCE

  • Position a rack under your broiler, and turn on high. Arrange the tomatillos, chiles, onion slices, and garlic in a shallow baking/roasting pan.
  • Broil, until the tomatillos are soft and slightly charred, about 12 minutes, turning the pan halfway through.
  • Transfer vegetables to a blender and add the cilantro. Blend until smooth.
  • Heat the 2 tablespoons of oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 3 minutes.
  • Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes.
  • Remove from the heat and whisk in the Mexican crema (or crème fraîche or heavy cream) and 1 teaspoon salt. Let cool slightly before assembling the enchiladas

ROAST THE CHICKEN

  • While the sauce is simmering, preheat the oven to 400°F.
  • Rub the vegetable oil (1 tablespoon) over the chicken thighs, and then sprinkle all over with salt and pepper. Bake the chicken thighs until cooked through with an internal temperature of 165°F. (Approx. 45 minutes for bone-in, 30 minutes for boneless).
  • Remove the thighs and let cool slightly. (You can turn the oven off, or leave it on...you will be cooking the enchiladas at the same temp shortly). Remove the skin and discard it. Shred the meat with a fork. Lightly salt and pepper the shredded chicken. Set aside.

PREPARE THE ENCHILADAS

  • Place moist paper towels around the corn tortillas and place in the microwave on high for 1 minute. The tortillas should be soft and pliable. Microwave for another 30 seconds, if necessary.
  • Spray a 9"x13" baking dish with cooking spray. One by one, dip the tortilla into the prepared sauce, just enough to coat the tortilla. Lay the sauced tortilla into the dish. Fill the center of the tortilla with a heaping tablespoon of the cooked chicken, and then roll in the side of the tortilla, sealing them shut at the top. Spoon some of the sauce over the tortillas to keep the enchilada sealed. Repeat with remaining tortillas.
  • Pour 1½ cups of the sauce over the tortillas. Top with the cheese and bake until bubbly and lightly browned on top, about 25 minutes.
  • Garnish with chopped tomatoes, cilantro, and crumble Cotija cheese, if desired. Serve at once!

Video

Notes

We love the flavor of bone-in, skin-on chicken thighs.  However, you can certainly go with skinless, boneless thigh or breasts.  The bake time will typically be about 15 to 20 minutes less.  When fully cooked, the juices will run clear and the internal temperature is 165° to 170°F.
A shredded rotisserie chicken is an okay substitute, you won't get quite as much flavor, but it's still a fine option.
Serrano peppers will add some heat to the sauce.  We remove the stems and then slit the peppers in half to remove in the seeds and ribs on the inside.  Consider wearing gloves to do this, or wash your hands and don't touch your eyes!  For more heat, leave the seeds in, or increase the peppers to 3.  For minimal heat, only use 1 pepper.  For not heat at all, omit the peppers.  
1 fresh jalapeno, stem and seeds removed, can be substituted for the serrano peppers.
The verde sauce and the chicken can be prepared several days in advance.
The cooked enchiladas will keep in the fridge for up to 1 week.  And though they can be frozen, the texture of the enchiladas will be compromised somewhat if frozen for up to 1 month. 

Nutrition

Calories: 670kcal | Carbohydrates: 49g | Protein: 78g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 212mg | Sodium: 625mg | Potassium: 1439mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1584IU | Vitamin C: 22mg | Calcium: 571mg | Iron: 5mg