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Pan-Fried Cod with Lemon-Butter Sauce

by 7 Comments

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

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

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

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

👉 Substitutions and Variations

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

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

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

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

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

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

Expert Tip

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

🍽️ Serving Suggestions

🙋🏽‍♂️ Frequently Asked Questions

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

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

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

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

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

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

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

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

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

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

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

😋 Other Amazing (But Easy) Seafood Recipes

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

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

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

Pan-Fried Cod with Lemon Butter Sauce

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

Equipment

  • 1 Large skillet preferably non-stick

Ingredients

For the Fish

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

For the Lemon-Butter Sauce and Serving

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

Instructions

Prepare the Cod Filets

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

Make the Sauce and Serve

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

Video

Notes

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

Nutrition

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

Creamy Beef and Shells

by 8 Comments

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

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

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

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

👉 Substitutions and Variations

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

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

☑️ Tips and Tricks for Perfect Creamy Beef and Shells

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

Expert Tip

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

👩🏼‍🍳 How to Make Creamy Beef and Shells

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

🍽️ Serving Suggestions

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

🙋🏽‍♂️Frequently Asked Questions

Can I make Creamy Beef and Shells ahead of time?

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

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

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

Can I freeze Creamy Beef and Shells?

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

How can I make Creamy Beef and Shells lighter?

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

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

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

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

😋 More Amazing Weeknight Winner Recipes

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

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

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

Creamy Beef and Shells

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

Equipment

  • 1 Large skillet

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

Crispy Chicken and Waffles

by 2 Comments

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

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

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

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

👉 Substitutions and Variations

Substitutions

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

Variations

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

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

Expert Tip

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

👩🏼‍🍳 How to Make Crispy Fried Chicken

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

🧇 How to Make the Waffles and How to Assemble

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

Expert Tip

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

🍽️ How To Serve

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

🙋🏽‍♂️ Frequently Asked Questions

Can I make Crispy Chicken and Waffles ahead of time?

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

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

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

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

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

How do I store leftovers from Crispy Chicken and Waffles?

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

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

🌞 More Classic Brunch Recipes

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

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

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

Crispy Chicken and Waffles

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

Equipment

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

Ingredients

For the Crispy Chicken Marinade

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

For the Breading and Frying

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

For the Buttermilk Waffles and Serving

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

Instructions

Prepare the Crispy Chicken

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

Prepare the Waffles and Assemble the Dish

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

Video

Notes

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

Nutrition

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

Classic Steak Diane

by 2 Comments

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

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

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

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

👉 Substitutions and Variations

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

✨ Variations:

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

☑️ Tips and Tricks for Perfect Classic Steak Diane

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

Expert Tip

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

👩🏼‍🍳 How to Make Classic Steak Diane

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

🥗 What to Serve with Classic Steak Diane

🙋🏽‍♂️ Frequently Asked Questions

Why is it called Classic Steak Diane?

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

Can I make Classic Steak Diane without flambéing?

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

Can Classic Steak Diane be made without alcohol?

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

Can I prepare Classic Steak Diane ahead of time?

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

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

😋 More Classic Steak Recipes

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

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

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

Classic Steak Diane

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

Equipment

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

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

Gooey Butter Cake

by 2 Comments

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

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

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

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

👉 Substitutions and Variations

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

✨ Variations:

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

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

⭐️ Tips and Tricks for Perfect Gooey Butter Cake

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

Expert Tip

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

👩🏼‍🍳 How to Prep a Gooey Butter Cake

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

👨‍🍳 How to Bake a Gooey Butter Cake

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

🍽️ How To Serve

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

🙋🏽‍♂️ Frequently Asked Questions

Can I make Gooey Butter Cake ahead of time?

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

How long does Gooey Butter Cake last?

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

Can I add flavors to Gooey Butter Cake?

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

How do I make Gooey Butter Cake gluten-free?

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

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

😋 Other Awesome Sweet Treat Recipes

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

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

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

Gooey Butter Cake

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

Equipment

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

Ingredients

For the Crust (Bottom Layer)

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

For the Cream Cheese Topping

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

Instructions

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

Video

Notes

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

Nutrition

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

Chicken and Biscuits Casserole

by 5 Comments

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

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

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

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

👉 Substitutions and Variations

Substitutions

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

Variations

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

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

Expert Tip

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

☑️ Tips and Tricks for Perfect Chicken and Biscuits Casserole

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

🍽️ How To Serve

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

👩🏼‍🍳 How to Make the Filling

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

Expert Tip

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

👨‍🍳 How to Make Chicken and Biscuits Casserole

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

🙋🏽‍♂️ Frequently Asked Questions

Can I make Chicken and Biscuits Casserole ahead of time?

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

How do I store leftovers from Chicken and Biscuits Casserole?

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

Can I freeze Chicken and Biscuits Casserole?

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

What can I serve with Chicken and Biscuits Casserole?

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

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

😋 Other Comforting Casseroles

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

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

A white bowl filled with an untouched serving of chicken and biscuits with a glass of iced tea just behind the bowl.
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5 from 3 votes

Chicken and Biscuits Casserole

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

Equipment

Ingredients

For the Filling

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

For the Biscuits

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

Instructions

Do Ahead

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

Make the Filling

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

Make the Biscuits

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

Assemble and Bake the Casserole

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

Video

Notes

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

Nutrition

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

Italian Chopped Salad with Homemade Vinaigrette

by 2 Comments

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

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

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

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

👉 Substitutions and Variations

Substitutions

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

Variations

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

🇮🇹 Tips & Tricks for the Best Italian Chopped Salad

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

Expert Tip

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

🍽️ How to Serve

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

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

🙋🏽‍♂️ Frequently Asked Questions

Can I make Italian Chopped Salad ahead of time?

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

How long will Italian Chopped Salad last in the fridge?

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

Can I make Italian Chopped Salad vegetarian?

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

What kind of dressing goes best with Italian Chopped Salad?

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

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

🥗 More Amazing Salad Recipes

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

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

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

Italian Chopped Salad with Homemade Vinaigrette

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

Ingredients

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

Instructions

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

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

Assemble the Salad

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

Video

Notes

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

Nutrition

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

Creamy Mac and Cheese with Chicken and Broccoli

by Leave a Comment

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

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

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

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

👉 Substitutions and Variations

Substitutions:

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

Variations:

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

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

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

Expert Tip

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

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

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

Expert Tip

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

🙋🏽‍♂️ Frequently Asked Questions

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

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

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

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

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

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

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

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

😋 More Creamy Pasta Recipes

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

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

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

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

Equipment

  • 1 Large skillet 12 inches is ideal

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

Korean Ground Beef Stir-Fry

by 8 Comments

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

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

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

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

👉 Substitutions and Variations

Substitutions:

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

Variations:

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

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

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

👨‍🍳 How To Make Korean Ground Beef Stir-Fry

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

🙋🏽‍♂️ Frequently Asked Questions

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

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

What can I serve with Korean Ground Beef Stir Fry?

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

Is Korean Ground Beef Stir Fry gluten-free?

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

Can I make Korean Ground Beef Stir Fry spicy?

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

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

😋 More Amazing Recipes with Ground Beef

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

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

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

Korean Ground Beef Stir-Fry

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

Equipment

  • Wok or a large skillet

Ingredients

For the Sauce

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

For the Stir-Fry

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

For Serving

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

Instructions

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

Video

Notes

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

Nutrition

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

Balsamic-Glazed Baby Back Ribs

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

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

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

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

👉 Substitutions and Variations

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

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

Expert Tip

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

👩🏼‍🍳 How to Prepare the Ribs for Grilling

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

Expert Tip

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

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

🔥 How to Finish the Balsamic-Glazed Baby Back Ribs

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

🍽️ How To Serve

🙋🏽‍♂️ Frequently Asked Questions

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

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

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

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

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

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

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

😋 More Amazing Rib Recipes

Ready to take ribs to the next level? 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 small baking pan lined with brown paper and topped with balsamic glazed baby back ribs with a small bowl filled with the glaze nearby.
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Balsamic Glazed Baby Back Ribs

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

Equipment

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

Ingredients

For the Ribs

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

For the Glaze

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

Instructions

Marinate and Roast the Ribs

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

Make Glaze and Finish the Ribs

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

Video

Notes

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

Nutrition

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

Chicago-Style Hot Dog

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

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

🍅 The Ingredients

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

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

An arrangement of ingredients for Chicago-style hot dogs on a wooden grey background including beef frankfurters, poppyseed buns, tomatoes, onions, green relish, mustard, sport peppers, dill pickle spears, and celery salt.

A Chicago Legend

The Chicago-style hot dog first appeared during the Great Depression, when vendors like Fluky’s sold hearty “Depression sandwiches” for just a nickel. These all-beef hot dogs were served in poppyseed buns and loaded with fresh toppings, creating an affordable, filling meal.

Over time, the recipe evolved into the classic we know today: mustard, relish, onions, tomato, pickle spear, sport peppers, and celery salt. Vienna Beef, founded in 1893, supplied the all-beef franks that became the standard.

👩🏼‍🍳 How To Make Chicago-Style Hot Dogs

Four lightly browned frankfurters being cooked on a large outdoor black griddle.
  1. Step 1: Griddle, grill, boil, or steam the natural-casing beef hot dogs until cooked through, about 5 minutes.
A person lifting a lid from a pot that is lined with a steam basket and is holding four poppyseed hamburger buns.
  1. Step 2: Steam the poppyseed buns until soft, about 1 to 2 minutes.
A person using a spoon to add a layer of bright green relish over a hot dog in a poppyseed bun topped with a zig-zag of yellow mustard.
  1. Step 3: Place the cooked dog in the steamed bun and add a zig-zag of yellow mustard, then top with green relish.
A person nestling a tomato wedge beside a hot dog that is in a poppyseed bun and is topped with yellow mustard, green relish, and chopped onions.
  1. Step 4: Next, sprinkle on chopped onions and nestle two tomato wedges next to the dog inside the bun.
A person placing one of two sport peppers on top of a hot dog that is nestled with tomato wedges, a dill pickle spear, mustard, green relish, and chopped onions.
  1. Step 5: On the opposite side of the tomatoes, nestle a dill pickle spear next to the dog, and then top with two sport peppers.
A person using his fingers to sprinkle celery salt over the top of a fully loaded Chicago-style hot dog in a small paper hot dog holder.
  1. Step 6: Finally, sprinkle celery salt over the top of the hot dog concoction.

Expert Tip

If you live outside the Chicago metro area, finding some of the key ingredients can be difficult. You can order a Natural Casing Chicago-Style Hot Dog Kit directly from Vienna Beef (click the link).

🙋🏽‍♂️ Frequently Asked Questions

What makes a Chicago-style hot dog different from other hot dogs?

A Chicago-style hot dog stands out because of its signature toppings: yellow mustard, bright green relish, chopped onions, tomato wedges, a pickle spear, sport peppers, and a dash of celery salt—all served on a poppyseed bun with an all-beef frank.

Can I grill the meat for a Chicago-style hot dog?

Traditionally, the frank is steamed or simmered, but grilling or griddling is also popular and adds additional flavor. All methods work as long as you use a high-quality all-beef hot dog.

Why doesn’t a Chicago-style hot dog include ketchup?

In Chicago tradition, ketchup is considered a big no-no because it overwhelms the balance of flavors from the fresh toppings. If you like ketchup, you can add it at home—but purists will tell you it’s not authentic!

Where can I find the ingredients for a Chicago-style hot dog?

Most toppings can be found at your local grocery store, but for the most authentic taste, you can order key ingredients—like the all-beef franks and poppy seed buns—from Vienna Beef, the company that helped popularize the style.

A person holding a Chicago-style hot dog in his hand with a pickle spear, relish, onions, sport peppers, and tomato wedges nestled around the dog inside the poppyseed bun.

🌭 More Awesome Ways to May Hot Dogs!

Ready to make the best hot dog this side of, well, Chicago? Go for it!

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

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

Bring the taste of Chicago home with this classic all-beef hot dog topped with mustard, relish, onions, tomato, pickle, sport peppers, and celery salt on a poppy seed bun. A true Windy City favorite!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Lunch / Hot Dogs
Cuisine: American – Chicago
Servings: 4
Calories: 294kcal
Author: Kris Longwell

Equipment

Ingredients

  • 8 beef frankfurters natural casing
  • 8 poppyseed hot dog buns
  • yellow mustard
  • 1 cup chopped onions
  • 16 tomato wedges
  • 8 Kosher dill pickle spears
  • 16 sport peppers
  • celery salt

Instructions

  • Cook the hot dogs in boiling water, on a griddle, grill, or in a steamer. About 5 minutes.
    8 beef frankfurters
  • Steam the buns for 1 minute.
    8 poppyseed hot dog buns
  • Place the dogs in the buns, and then add the toppings in this order: Mustard, onions, tomato wedges (on one side), pickle spear (on the other side), peppers, and topped with a dash of celery salt. Serve at once!
    yellow mustard, 1 cup chopped onions, 16 tomato wedges, 8 Kosher dill pickle spears, 16 sport peppers, celery salt

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
For a Natural Casing Chicago-Style Hot Dog Kit, order from Vienna Beef. 
The hot dogs will stay fresh (in the wrappers) in the fridge for a couple of weeks. They can be frozen for 2 to 3 months. Thaw completely before cooking them. 
Remember: Chicagoans will tell you NO ketchup on a Chicago-style hot dog. (But we won’t tell anyone if you add ketchup!). 

Nutrition

Calories: 294kcal | Carbohydrates: 2g | Protein: 10g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 50mg | Sodium: 923mg | Potassium: 117mg | Sugar: 1g | Calcium: 9mg | Iron: 1mg

West Virginia Slaw Dog

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The West Virginia Slaw Dog is a true Appalachian classic — a hot dog piled high with savory hot dog sauce, creamy coleslaw, onions, and mustard. It’s a regional favorite that’s messy, flavorful, and surprisingly easy to recreate at home. Whether you’re craving a taste of nostalgia or just want to try something new, this Southern staple is comfort food at its best.

An overhead view of two fully loaded West Virginia Slaw Dogs resting side by side on a couple of pieces of crumpled brown paper.
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🌭 The Ingredients

The ingredients for a West Virginia Slaw Dog are straightforward, yet they come together to create a uniquely delicious hot dog sensation. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for West Virginia Slaw Dogs on a wooden grey background including all beef natural casing hot dogs, hot dog sauce, hot dog buns, chopped onion, coleslaw, and a bottle of yellow mustard.

👉 Substitutions and Variations

  • Hot Dogs – Natural casing frankfurters will give you that classic “snap.” Choose your favorite. Pork and beef hot dogs are a decent substitute. Some of our favorite Natural Casing frankfurters are Sabrett, Dietz and Watson (available in most supermarkets near the deli area), and Feltman’s Coney Island.
  • Hot Dog Sauce – West Virginians have a very specific “sauce” that is similar to Cincinnati Chili, but not the same. It’s easy to prepare and can be made a couple of days in advance. In a pinch, canned chili (beanless) can be substituted, but homemade is definitely best.
  • Coleslaw – Mayonnaise-based slaw is traditional, but mustard-based slaw is acceptable, too.
  • Buns – Go with the best-looking buns at your market. Steaming them is essential for authentic taste and texture.
  • Add-ons – Chopped onions and yellow mustard are optional, but we feel they add wonderful taste.

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

Expert Tip

Not sure how to steam your hot dog buns? Here are four foolproof methods:

  • Stovetop Steam: Place a steaming basket over simmering water, add the buns, cover, and steam for 1–2 minutes.
  • Microwave Steam: Wrap buns in a slightly damp paper towel and microwave for 15–20 seconds.
  • Oven Steam: Wrap buns in foil with a splash of water inside, then warm in a 350°F oven for about 10 minutes.
  • Quick Pan Steam: Place buns in a skillet with a lid, add a teaspoon of water, cover, and steam over low heat for 30–60 seconds.

👩🏼‍🍳 How To Make West Virginia Slaw Dogs

A person using his fingers to crumble ground beef into a white pot filled with a brown simmering sauce.
  1. Step 1: Sauté the onions in lard, stir in the spices, and cook for 1 minute. Add the broth and then crumble in the ground beef.
A person pouring a tomato and brown sugar mixture into a pot of simmering meat sauce in a white pot on a gas stove.
  1. Step 2: Simmer for 1 hour, and then add the ketchup, brown sugar, and Worcestershire sauce mixture. Simmer for another 30 minutes. Set aside.
A person using two large wooden spoon to toss together Diner-style coleslaw on a wooden cutting board.
  1. Step 3: Mix together the coleslaw and chill until ready to use.
Four all-beef natural casing hot dogs being cooked on a large outdoor griddle.
  1. Step 4: Griddle, grill, steam, or boil the hot dogs until fully cooked.
A person removing a lid from a pot that has been fitted with a steam basket with four hot dog bun resting in the basket.
  1. Step 5: Steam the buns for about 1 minute. (See Expert Tip above for more info).
A person using a spoon to add a layer of coleslaw over a layer of hot dog sauce that is resting on a hot dog in a hot dog bun on crumpled brown wax paper.
  1. Step 6: Add two streaks of mustard to the steamed buns. Add a liberal pinch of onions. Top with the hot dog, hot dog sauce, and finally the coleslaw.

🙋🏽‍♂️ Frequently Asked Questions

What toppings are traditional on a West Virginia Slaw Dog?

They’re typically topped with chili, creamy coleslaw, diced onions, and yellow mustard.

Can West Virginia Slaw Dogs be made ahead of time?

You can prepare the hot dog sauce (chili) and coleslaw in advance, but the hot dogs and buns are best cooked and assembled just before serving.

What kind of chili is used for a West Virginia Slaw Dog?

A simple, beef‑based hot dog chili without beans is traditional, seasoned to complement the slaw and mustard. See the recipe card for the recipe.

Are West Virginia Slaw Dogs served with a specific type of bun?

Yes, soft white hot dog buns are most common, as they hold the toppings well and let the flavors shine.

A person holding a West Virginia Slaw Dog in the palm of his hand over another slaw dog that is resting on a crumpled piece of brown paper.

🍔 Other Hot Dog and Hamburger Recipes

Ready to make the best hot dog this side of, well, West Virginia? Go for it!

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

A person holding a West Virginia Slaw Dog in the palm of his hand over another slaw dog that is resting on a crumpled piece of brown paper.
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West Virginia Slaw Dog

West Virginia Slaw Dogs are a Southern classic — juicy hot dogs topped with hearty chili, creamy coleslaw, onions, and mustard for a simple yet unforgettable flavor combo.
Prep Time20 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 5 minutes
Course: Lunch / Hot Dogs
Cuisine: American
Servings: 4
Calories: 567kcal
Author: Kris Longwell

Equipment

  • Griddle, grill, steamer, or pot of boiling water for cooking the dogs
  • steam basket See Expert Tip in blog post for more info on steaming the buns

Ingredients

For the Hot Dog Sauce

  • 1 tablespoon lard or vegetable oil
  • 1 cup onion chopped
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin ground
  • 1 tablespoon garlic powder
  • 2 cups beef broth
  • 2 lbs ground beef 85% to 90% lean
  • 1 cup ketchup
  • ¼ cup dark brown sugar
  • ¼ cup Worcestershire sauce
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper

For the Slaw Dogs

  • 3 cups coleslaw
  • 8 beef hot dogs natural-casing
  • 8 hot dog buns steamed
  • yellow mustard
  • 1 cup chopped onion

Instructions

Make the Hot Dog Sauce (up to 2 days in advance)

  • In a large pot, melt the lard over medium heat until it is completely melted. Add the onions and sauté until softened, about 4 minutes
    1 tablespoon lard, 1 cup onion
  • Stir in the chili powder, paprika, cumin, and garlic powder. Stir and cook for about 1 minute, until aromatic.
    1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 tablespoon garlic powder
  • Pour in the beef broth and then use your clean hands to crumble the beef into the liquid. Use a wooden spatula to help break up the meat.
    2 cups beef broth, 2 lbs ground beef
  • Bring to a boil, then lower the heat to medium-low, cover, and let simmer for about 1 hour, stirring occasionally.
  • In a medium-sized bowl, stir together the ketchup, brown sugar, and Worcestershire sauce.
    1 cup ketchup, ¼ cup dark brown sugar, ¼ cup Worcestershire sauce
  • Remove the lid from the sauce and stir in the ketchup mixture. Season with salt and pepper and simmer (uncovered) for another 30 minutes until slightly thickened. Either use immediately, or store in an air-tight container in the fridge for up to 2 to 3 days.
    2 teaspoon Kosher salt, 1 teaspoon black pepper

Make the Slaw Dogs

  • Prepare the coleslaw and chill for at least one hour. (Click on the link in the Ingredients).
    3 cups coleslaw
  • Griddle, grill, steam, or boil the hot dogs until fully cooked, usually about 4 to 5 minutes.
    8 beef hot dogs
  • Steam the buns for 1 minute.
    8 hot dog buns
  • Build the slaw dogs by adding two strips of mustard down the middle of each bun. Add a generous layer of chopped onions. Add the cooked hot dogs, then top with a layer of hot dog sauce, and then a layer of coleslaw. Serve at once!
    yellow mustard, 1 cup chopped onion

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The hot dog sauce can be made several days in advance of serving. The coleslaw is best if it has an hour to chill; however, it can be made 12 hours in advance. Give it a good stirring before serving. 
Try and seek out natural casing all-beef hot dogs. You can find natural casing beef hot dogs (Dietz & Watson) in the deli section of many well-stocked supermarkets. Sabretts and Nathan’s Natural Casing Hot Dogs are excellent, but not available all over. Check your local markets for availability. 
The hot dog sauce (chili) can be frozen for 2 to 3 months. Thaw completely before reheating. 

Nutrition

Calories: 567kcal | Carbohydrates: 87g | Protein: 61g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 3g | Cholesterol: 211mg | Sodium: 746mg | Potassium: 1439mg | Fiber: 5g | Sugar: 39g | Vitamin A: 964IU | Vitamin C: 29mg | Calcium: 269mg | Iron: 11mg

Cincinnati Cheese Coneys

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Cincinnati Cheese Coneys are a Midwestern favorite that just might give the classic Coney Island hot dog a run for its money. These iconic hot dogs are smothered in rich, warmly-spiced homemade Cincinnati chili, topped with diced onions and mustard, and finished with a generous mound of shredded cheddar cheese. They’re hearty, messy in the best way, and bring all the bold flavors of Cincinnati right to your kitchen.

Two Cincinnati Cheese Coney hot dogs sitting on a white dinner plate, both dogs topped with large piles of shredded cheddar cheese.
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🧀 The Ingredients

The key to authentic Cincinnati Cheese Coneys is using the right ingredients—snappy hot dogs, spiced Cincinnati chili, crisp onions, tangy mustard, and plenty of shredded cheddar—to capture the classic taste and texture. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Cincinnati Cheese Coney Hot Dogs on a wooden grey background including beef hot dogs, Cincinnati chili, hot dog buns, shredded cheddar cheese, chopped onions, and a bottle of yellow mustard.

👉 Substitutions and Variations

  • Hot Dogs – Natural casing frankfurters will give you that classic “snap.” Choose your favorite. Pork and beef hot dogs are decent substitute. Some of our favorite Natural Casing frankfurters are Sabrett, Dietz and Watson (available in most supermarkets near the deli area), and Feltman’s Coney Island.
  • Chili – This is a key ingredient. We strongly recommend making a batch of Homemade Cincinnati Chili. Skyline also sells theirs by the can.
  • Cheese – Copious amounts of finely shredded cheddar are another key ingredient. We use our “finely shredding” attachment on our food processor, but a box grater and a block of cheese will get you what you need. Don’t skimp on the cheese!
  • Buns – Go with the best-looking buns at your market. Steaming them is essential for authentic taste and texture.
  • Add-ons – Chopped onions, yellow mustard, and hot sauce are optional, but we feel they add wonderful taste.

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

Expert Tip

Not sure how to steam your hot dog buns? Here are four foolproof methods:

  • Stovetop Steam: Place a steaming basket over simmering water, add the buns, cover, and steam for 1–2 minutes.
  • Microwave Steam: Wrap buns in a slightly damp paper towel and microwave for 15–20 seconds.
  • Oven Steam: Wrap buns in foil with a splash of water inside, then warm in a 350°F oven for about 10 minutes.
  • Quick Pan Steam: Place buns in a skillet with a lid, add a teaspoon of water, cover, and steam over low heat for 30–60 seconds.

👩🏼‍🍳 How To Make Cincinnati Cheese Coneys

A person pouring water from a glass measuring cup into a pot filled with seasoned sautéd onions, tomato sauce, yellow mustard, and two bay leaves.
  1. Step 1: Make the chili: Sauté the onions with the spices, then add the liquid ingredients and bay leaves.
A person using his fingers to crumble ground beef into a white pot filled with a brown simmering sauce.
  1. Step 2: Use your clean hands to crumble the ground beef into the chili. Cover and simmer for 40 minutes, then remove the lid and simmer for another 20 minutes.
Four all-beef natural casing hot dogs being cooked on a large outdoor griddle.
  1. Step 3: Cook the hot dogs until fully cooked.
A person removing a lid from a pot that has been fitted with a steam basket with four hot dog bun resting in the basket.
  1. Step 4: Steam the buns for about 1 minute. (See Expert Tip above for more info).
A person using a spoon to add a layer of Cincinnati chili over the tops of two hot dogs that are in hot dog buns with a zig zag layer of mustard on the hot dog.
  1. Step 5: Place the hot dogs in the buns, add a zig-zag of mustard (optional), then top with a generous helping of the Cincinnati chili.
A person placing a large mound of finely shredded cheddar cheese over the tops of two Cincinnati Cheese Coney dogs with chili, onions, and mustard.
  1. Step 6: Add a sprinkling of chopped onions (optional) and a large mound of finely grated cheddar cheese on top. Serve at once!

🙋🏽‍♂️ Frequently Asked Questions

What makes Cincinnati Cheese Coneys different from other hot dogs?

They’re topped with a unique, spiced Cincinnati‑style chili, plus onions, mustard, and a generous layer of shredded cheddar cheese.

Can Cincinnati Cheese Coneys be made ahead of time?

Yes! You can prepare the chili in advance and reheat it when ready to assemble. The hot dogs and buns are best cooked fresh.

What kind of hot dog is used for Cincinnati Cheese Coneys?

A classic all‑beef frankfurter with a natural casing is most traditional, giving the coney its signature snap and hearty flavor, though skinless beef franks will work in a pinch.

Are Cincinnati Cheese Coneys served with or without mustard and onions?

Traditionally, both are included, but you can customize by leaving them off or adjusting toppings to your taste.

An overhead view of two Cincinnati cheese Coney hot dogs that are both piled high with shredded cheddar cheese on a white plate next to a tall glass of beer.

🔥 Other Classic Cook-Out Recipes

Ready to make the best hot dogs this side of, well, Cincinnati? Go for it!

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

Two Cincinnati Cheese Coney hot dogs sitting on a white dinner plate, both dogs topped with large piles of shredded cheddar cheese.
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5 from 1 vote

Cincinnati Cheese Coneys

These hot dogs are a Midwestern classic — fun and easy to make at home with juicy hot dogs, Cincinnati-style chili, onions, mustard, and plenty of shredded cheddar.
Prep Time15 minutes
Cook Time5 minutes
Chili Preparation1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Lunch / Hot Dogs
Cuisine: American
Servings: 4
Calories: 716kcal
Author: Kris Longwell

Equipment

  • griddle, grill, steamer, or pot of boiling water for cooking the frankfurters
  • steam basket or See Expert Tip in blog post

Ingredients

Do Ahead – Make the Cincinnati Chili

  • Cincinnati chili

For the Cheese Coneys

  • 8 all-beef frankfurters natural casing
  • 8 hot dog buns
  • yellow mustard (optional)
  • 4 cups Cincinnati chili
  • 1 cup onion chopped, (optional)
  • 1 lb cheddar cheese finely shredded

Instructions

  • Prepare the Cincinnati chili (this can be done several days in advance). Heat the chili in a medium saucepan on the stove, griddle, or grill over medium heat.
    Cincinnati chili
  • Griddle, grill, steam, or boil the frankfurters until cooked through, about 5 minutes.
    8 all-beef frankfurters
  • In the last minute of cooking the dogs, steam the buns for 1 minute.
    8 hot dog buns
  • Build the Cheese Coneys: Place the frankfurters in the steamed buns. Add a zig-zag of mustard (optional) over the dog. Then add a generous spoonful of the warmed chili. Sprinkle on some chopped onions (optional), and then add a heaping pile of shredded cheddar on top. Serve at once.
    yellow mustard, 4 cups Cincinnati chili, 1 cup onion, 1 lb cheddar cheese

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Try and seek out natural casing all-beef hot dogs. You can find natural casing beef hot dogs (Dietz & Watson) in the deli section of many well-stocked supermarkets. Sabretts and Nathan’s Natural Casing Hot Dogs are excellent, but not available all over. Check your local markets for availability. 
The chili can be made up to 3 days in advance, and even gets better if it’s had a time to sit in the fridge for a day or two. The chili can be frozen for up to 2 to 3 months. Allow to thaw completely and then reheat in a saucepan until heated through and bubbly. 

Nutrition

Calories: 716kcal | Carbohydrates: 49g | Protein: 35g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 113mg | Sodium: 786mg | Potassium: 249mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1138IU | Vitamin C: 4mg | Calcium: 933mg | Iron: 3mg

Slow Cooker Lasagna Soup

by 1 Comment

If you love the comforting flavors of classic bolognese lasagna but don’t have the time (or energy) to layer noodles, sauce, and cheese, this Slow Cooker Lasagna Soup is the perfect solution. It has all the rich tomato flavor, savory ground meat, tender pasta, and gooey cheese you crave, but it comes together effortlessly in your slow cooker.

An overhead view of two side-by-side bowls both filled with a serving of slow cooker lasagna soup.
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🥫 The Ingredients

The classic ingredients of slow cooker lasagna — rich tomato sauce, savory meat, tender pasta, and melty cheese — come together effortlessly for a comforting, no‑fuss meal. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for slow cooker lasagna soup on a wooden grey background including ground beef, Italian sausage garlic, beef broth, tomatoes, ricotta cheese, vegetables, and herbs.

👉 Substitutions and Variations

  • Protein Swap – Use ground turkey, chicken, or plant-based ground instead of ground beef and sausage. Alternatively, go with all beef, or use ground pork instead of sausage.
  • Cheese Twist – Stir in cottage cheese, or even cream cheese for extra creaminess.
  • Pasta Choice – Try rotini, penne, or farfalle noodles for different textures.
  • Veggie Boost – Add zucchini, spinach, mushrooms, or bell peppers for more flavor and nutrition.

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

Expert Tip

No slow cooker? No problem! You can easily prepare lasagna soup on the stovetop by simmering the sauce, broth, and seasonings together, then adding the pasta until tender. Finish with a dollop of ricotta and a sprinkle of mozzarella for the same cozy, comforting flavors in less time.

👩🏼‍🍳 How To Make Slow Cooker Lasagna Soup

A non-stick skillet filled with fully cooked ground beef and Italian sausage with a wooden spatula off to the side.
  1. Step 1: Cook the beef and Italian sausage in a skillet until no longer pink.
A person dumping chopped carrots from a small bowl with one hand and another bowl filled with chopped celery both going into a skillet filled with cooked beef, sausage, as well as chopped onions and minced garlic.
  1. Step 2: Stir in the chopped onion, celery, carrots, and garlic. Cook until softened.
A person pouring red wine from a small carafe into a large skillet filled with cooked beef and Italian sausage with chopped onion, celery, and carrots.
  1. Step 3: If desired, add the red wine and cook until most of the liquid has aveporated.
A person pouring beef broth from a large glass measuring cup into a slow cooker filled with crushed tomatoes, dried seasonings, and ground beef with sautéed vegetables.
  1. Step 4: Add all of the ingredients to your slow cooker and cook on LOW for 6 hours, or on HIGH for 3 hours.
A person dropping pieces of dried lasagna noodles into a slow cooker filled with lasagna soup.
  1. Step 5: Stir in the broken lasagna pieces and slow cook for another 30 minutes, or until the pasta is tender.
A person using a small spoon to transfer a dollop of ricotta cheese mixed with chopped parsley into a bowl filled with slow cooker lasagna soup.
  1. Step 6: Blend the chopped parsley with the ricotta and then add to the soup along with the mozzarella.

🍽️ How To Serve, Store, and Reheat

  • Ladle into bowls and top with a spoonful of ricotta, shredded mozzarella, and Parmesan.
  • Garnish with fresh basil or parsley for color and flavor.
  • Serve with crusty bread or garlic bread for dipping.
  • Cool completely before transferring to airtight containers.
  • Store in the refrigerator for up to 4 days.
  • For longer storage, freeze in freezer‑safe containers for up to 3 months.
  • Reheat gently on the stovetop over medium heat, stirring occasionally.
  • If the soup thickens, add a splash of broth or water to loosen it.
  • For single servings, warm in the microwave in 1‑minute intervals, stirring between each

🙋🏽‍♂️ Frequently Asked Questions

What type of pasta works best in Slow Cooker Lasagna Soup?

Broken lasagna noodles or short pasta shapes like rotini, penne work well because they hold up in the broth and soak up the flavors.

Can Slow Cooker Lasagna Soup be made ahead of time?

Yes! You can cook the soup, let it cool, and store it in the fridge for up to 4 days. Just reheat gently and add a little broth if it thickens.

How can I make Slow Cooker Lasagna Soup vegetarian?

Simply skip the meat and use vegetable broth. Add extra veggies like zucchini, mushrooms, or spinach to keep it hearty.

Can I freeze Slow Cooker Lasagna Soup?

Absolutely. Let the soup cool completely, then store it in freezer‑safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

A spoon being used to raise a spoonful of lasagna soup from a white bowl with stretches of cheese visible between spoon and the soup.

😋 Other Amazing Slow Cooker Recipes

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

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

An overhead view a bow filled with a serving of slow cooker lasagna soup with a dollop of ricotta cheese off to the side and two piece of Italian bread next to the bowl.
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5 from 1 vote

Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup has all the cheesy, comforting flavors of classic lasagna made easy in one pot. Just set it and let your crockpot do the work for a hearty, family‑friendly meal.
Prep Time15 minutes
Cook Time15 minutes
In slow cooker6 hours 30 minutes
Total Time7 hours
Course: Entree / Slow Cooker
Cuisine: American / Italian
Servings: 6
Calories: 617kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 tablespoon olive oil
  • ½ lb ground beef 85% or 90% lean
  • ½ lb Italian sausage sweet, hot, or mild
  • 1 cup onion chopped
  • 1 cup celery chopped, optional
  • 1 cup carrots chopped, optional
  • 2 teaspoon garlic minced
  • ½ cup red wine optional
  • 1 28 oz. can crushed tomatoes
  • 1 8 oz. can tomato sauce
  • 4 cups beef broth
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 8 sheets lasagna noodles
  • 8 oz ricotta cheese whole milk
  • 2 tablespoon Italian parsley chopped
  • 2 cups mozzarella cheese shredded

Instructions

  • Heat the oil in a large skillet over medium heat. Add the beef and Italian sausage and cook until no longer pink, using a wooden spatula to break up the meat as it cooks.
    1 tablespoon olive oil, ½ lb ground beef, ½ lb Italian sausage
  • Spoon off most of the rendered grease and discard it safely. Add onions, celery (if using), carrots (if using), and garlic. Sauté until the vegetables are soft, about 4 to 5 minutes.
    1 cup onion, 1 cup celery, 1 cup carrots, 2 teaspoon garlic
  • Add the wine (if using) and simmer until almost evaporated, about 3 to 4 minutes.
    ½ cup red wine
  • Transfer the meat mixture, along with the tomatoes, tomato sauce, herbs, salt, and pepper, into your slow cooker. Cook on LOW to 6 to 7 hours, or on HIGH for 3 hours. In the last 30 minutes, stir in the pasta.
    1 28 oz. can crushed tomatoes, 1 8 oz. can tomato sauce, 4 cups beef broth, 1 teaspoon oregano, 1 teaspoon basil, 2 teaspoon Kosher salt, 1 teaspoon black pepper, 8 sheets lasagna noodles
  • In a bowl, mix together the ricotta cheese with 1 tablespoon of the parsley.
    8 oz ricotta cheese, 2 tablespoon Italian parsley
  • Ladle the soup into soup bowls, sprinkle with mozzarella cheese, and add a dollop of the ricotta/parsley on top. Garnish with more chopped parsley, if desired. Serve at once!
    2 cups mozzarella cheese

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
You can go with only beef, if desired. If so, use 1 l b. Ground pork can be substituted for the Italian sausage.
The carrots, celery, and wine are optional, but they do deliver that classic bolognese sauce flavor. 
Leftovers will keep in an air-tight container in the fridge for up to 5 days and can be frozen for 2 to 3 months. Reheat on the stove until bubbly and heated through. The noodles may start to break down a bit after reheating, but the soup is still delicious, even better the next day!

Nutrition

Calories: 617kcal | Carbohydrates: 37g | Protein: 32g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 104mg | Sodium: 789mg | Potassium: 633mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4183IU | Vitamin C: 7mg | Calcium: 330mg | Iron: 3mg

Coney Island Hot Dog (The Original)

by 7 Comments

Recreate the classic Coney Island hot dog right at home! Juicy natural casing beef franks are tucked into soft buns and topped with tangy sauerkraut, sweet onions, and a kick of spicy brown mustard. A timeless favorite that’s simple, delicious, and always a crowd‑pleaser.

A person holding a Coney Island hot dog in his hand with the frankfurter nestled into the bun and topped with sauerkraut, chopped onions, and a zig zag of deli-style mustard.
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🌭 The Ingredients

The original Coney Island hot dog starts with Feltman’s Natural Casing Beef Hot Dogs — a must for that authentic snap and flavor. Add sauerkraut, onions, and spicy brown mustard, and you’ve got a true taste of Coney Island at home.

An arrangement of ingredients for Coney Island hot dogs on a wooden grey background including a package of Feltman's Natural Casing hot dogs, a white plate of hot dogs, buns, sauerkraut, chopped onions, and a bottle of deli-style mustard.

A New York Legend

The history of the original Coney Island hot dog is as rich as its flavor. In 1867, CharlesFeltman — a baker and sausage maker — set out to create a snack for Coney Island beachgoers that didn’t require utensils. His solution was the first-ever hot dog, which he called “red hots,” sold straight from a pushcart. The idea was an instant hit, and Feltman quickly expanded his business into what became the largest restaurant in the world.

By the 1920s, one of his employees, Nathan Handwerker, branched out with his own hot dog stand. Charging just five cents per dog, he launched Nathan’s Famous, a brand that still thrives today. Decades later, descendants of Charles Feltman revived the original family brand, bringing back the classic Feltman’s frankfurter — the very same style of natural casing hot dog that started it all on the Coney Island boardwalk.

👩🏼‍🍳 How To Make the Original Coney Island Hot Dog

Four natural casing beef frankfurters being cooked on a large black griddle.
  1. Step 1: Griddle, grill, boil, or steam the natural-casing beef hot dogs until cooked through, about 5 minutes.
Four top-sliced hot dog buns resting on a steamer basket that is in a pot of simmering water on a large black outdoor griddle.
  1. Step 2: Steam the buns until soft, about 1 to 2 minutes.
A person using a pair of tongs to place a natural casing beef frankfurter into a top-sliced bun on a white plate.
  1. Step 3: Place the cooked hot dogs in the steamed buns.
A person using a fork to add a mound of sauerkraut over a beef frankfurter that is resting in a steamed hot dog bun.
  1. Step 4: Top with a generous layer of sauerkraut.
A person sprinkling chopped onion over the top of a Coney Island hot dog resting in a basket lined with checkered wax paper.
  1. Step 5: Next, top with chopped onions.
A person adding a zig zag line of deli style mustard from a bottle onto two Coney Island hot dogs that are topped with sauerkraut and chopped onions.
  1. Step 6: Finally, add a zig-zag layer of spicy brown mustard.

Expert Tip

There is not much historical information on what type of bun Feltman used. However, it was likely a top-sliced bun. Go with whatever looks best. Steaming is a must. You can set up a steamer with a pot filled with about 1 inch of water. Add a steamer basket and bring to a simmer. Add the buns and steam for 1 to 2 minutes.

🙋🏽‍♂️ Frequently Asked Questions

What ingredients do I need to make a Coney Island Hot Dog at home?

You’ll need natural casing beef frankfurters, sauerkraut, chopped onions, spicy brown mustard, and soft hot dog buns.

How do I cook the franks for a Coney Island Hot Dog?

They can be griddled, simmered, grilled, or pan‑seared until heated through and the casing has that signature snap.

Can I prepare toppings for a Coney Island Hot Dog in advance?

Yes! You can chop the onions and prepare the sauerkraut ahead of time. Just keep them refrigerated until you’re ready to assemble. Store-bought saurerkaruat is perfectly acceptable.

What’s the best way to serve a Coney Island Hot Dog?

Place the hot frank in a bun, top with sauerkraut, onions, and a drizzle of spicy brown mustard, then serve immediately while warm.

🔥 Other Classic Cookout Recipes

Ready to make the best hot dog this side of, well, Coney Island? Go for it!

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

A close-up view of two Coney Island hot dogs that are topped with sauerkraut, chopped onions, and a zig zag of deli-style mustard.
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5 from 3 votes

Coney Island Hot Dog (The Original)

Bring the boardwalk classic home with the Original Coney Island Hot Dog! Juicy, natural-casing beef franks are tucked into buns and topped with sauerkraut, onions, and spicy brown mustard for a timeless, crowd‑pleasing favorite.
Prep Time10 minutes
Cook Time5 minutes
Cuisine: American
Servings: 8
Calories: 277kcal
Author: Kris Longwell

Equipment

  • Griddle, grill, pot, skillet
  • Steamer See NOTES

Ingredients

Instructions

  • Heat your griddle or grill to medium heat.
  • Add the frankfurters over direct heat, and cook until cooked through and lightly browned all over.
    8 beef frankfurters
  • Meanwhile, steam the buns for 1 to 2 minutes.
    8 hot dog buns
  • Place the cooked frankfurters in the steamed buns. Add a layer of sauerkraut, then chopped onions, and a zig-zag of mustard. Serve at once!
    1 cup sauerkraut, 1 cup onions, spicy brown mustard

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
For the most authentic taste and texture, order your hot dogs and mustard directly from Feltman’s. If not, be sure to seek out natural casing all-beef hot dogs. You can find natural casing beef hot dogs (Dietz & Watson) in the deli section of many well-stocked supermarkets. 
Steaming the hot dog buns is critical for authentic taste and texture. Get a pot and add about 1 inch of water to it. Add a steam basket and place it over medium heat. As soon as the water is steaming, add the buns and cover the pot for about 1 to 2 minutes. If you want to keep them in longer, after a couple of minutes of steaming, place the lid ajar on the top of the pot so some of the steam will escape. 
Uncooked hot dogs can be frozen for 2 to 3 months. Thaw completely before cooking them. 

Nutrition

Calories: 277kcal | Carbohydrates: 25g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 789mg | Potassium: 170mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 2mg

Homemade Cincinnati Chili (5 Ways)

by 2 Comments

There’s nothing quite like a steaming bowl of Cincinnati chili to bring comfort to the table — especially when it’s made from scratch at home. Unlike traditional Texas-style chili, this Midwest favorite is rich with warm spices like cinnamon and cloves, giving it a unique flavor that’s both savory and slightly sweet. And the best part? You can enjoy it “5 Ways” — over spaghetti, topped with beans, onions, cheese, or piled high on a hot dog.

An overhead view of two large oval dinner plates filled with heaping servings of Cincinnati chili served over spaghetti, beans, onions, and topped with shredded cheddar cheese.
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🥫 The Ingredients

The ingredients for this chili are rooted in Greek influence, giving it a warm, spiced flavor that sets it apart from traditional chili. Best of all, the ingredients are easy to find — many you likely already have in your pantry — and they come together to create a truly unforgettable dish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Cincinnati chili on a grey wooden background including multiple seasonings, onion, tomato sauce, ground beef, mustard, lard, and a collection of toppings including cheese, spaghetti, beans, and onions.

👉 Substitutions and Variations

  • Protein – Ground beef is traditional. Since the beef is cooked in the simmering liquid, you won’t be able to discard any rendered grease. For this reason, we recommend lean ground beef with a lean content of 85% to 95% lean as being best. For a healthier version, you could use ground turkey, chicken, or even plant-based ground.
  • Seasonings – Cinnamon, allspice, and ground cloves come from the Greek influence in this chili. They all have a prominent flavor profile, so don’t be heavy-handed with them. In a pinch, you can omit the allspice and/or cloves, but don’t leave out the cinnamon.
  • Vinegar – Go with whatever you have on hand. We recommend red wine vinegar, but white wine vinegar, apple cider vinegar, or distilled white vinegar will work. It adds a little acid to the flavor profile, which works well with the cinnamon, allspice, and cloves.
  • Toppings – Finely grated cheddar is traditional and is added generously on top of the chili. Any type of canned beans will work, but dark kidney beans are traditional. For the pasta, we recommend spaghetti, but any type of long pasta will work.

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

Expert Tip

Many chili parlors in the Cincinnati area serve the chili (all ways) on an oval dish. It is said that Cincinnatians prefer to start at one end of the dish and work their way across the plate of pasta and chili, adding oyster crackers as they go. Of course, a regular dinner plate will work, too.

👩🏼‍🍳 How To Make Cincinnati Chili (5 Ways)

A person dumping minced garlic from a small glass bowl into a white pot filled with simmering chopped onions on a gas stove.
  1. Step 1: Sauté the onions and then the garlic in the lard (or oil) over medium heat until soft.
A person transferring a combination of seasonings for Cincinnati chili into a pot filled with sautéed onion and garlic.
  1. Step 2: In a small bowl, mix the spices and then add them to the sautéed onions and garlic and cook for 1 minute.
A person pouring water from a glass measuring cup into a pot filled with seasoned sautéd onions, tomato sauce, yellow mustard, and two bay leaves.
  1. Step 3: Stir in the Worcestershire sauce, vinegar, mustard, bay leaves, and water.
A person using his hand to crumble uncooked ground beef into a pot of a simmering tomato-based sauce on a gas stove.
  1. Step 4: Crumble the beef into the liquid.
A person lifting a lid from a large white pot that is filled with simmering Cincinnati chili on a gas stove.
  1. Step 5: Cover and simmer on low for 40 minutes.
A person using a pair of metal tongs to remove a bay leave from a pot of simmering Cincinnati chili.
  1. Step 6: Simmer another 20 minutes and then remove the bay leaves. Serve at once!

🍽️ How To Serve

  • 2 Ways – Cincinnati chili liberally ladled over freshly cooked pasta, preferably spaghetti.
  • 3 Ways – Chili over spaghetti with a huge pile of finely shredded cheddar on top.
  • 4 Ways – Chili over spaghetti, with beans or onions sprinkled over the spaghetti, and then a huge mound of finely grated cheddar on top.
  • 5 Ways – Chili over spaghetti, with beans and onions sprinkled over the spaghetti, and then a huge mound of finely grated cheddar on top.

🌶️ Oyster crackers and hot sauce are served on the side, but we think they add the perfect texture and depth of flavor to the overall experience. We order Skyline Hot Sauce, which is served at the legendary Skyline Chili in and around Cincinnati.

🙋🏽‍♂️ Frequently Asked Questions

What makes Cincinnati Chili different from regular chili?

Cincinnati chili uses a unique blend of warm spices like cinnamon, cloves, and allspice, giving it a slightly sweet and savory flavor that sets it apart from traditional chili.

Can I make Cincinnati Chili ahead of time?

Yes! In fact, it tastes even better the next day as the flavors have more time to develop. Store it in the fridge and reheat gently before serving.

How do you serve Cincinnati Chili “5 Ways”?

The “5 Ways” are: 1) spaghetti + chili, 2) spaghetti + chili + cheese, 3) spaghetti + chili + cheese + onions, 4) spaghetti + chili + cheese + beans, and 5) spaghetti + chili + cheese + onions + beans.

Can I freeze Cincinnati Chili?

Absolutely. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

A fork inserted into a large serving of Cincinnati chili on an oval white dinner plate filled with the chill over pasta and topped with a large mound of shredded cheddar cheese and oyster crackers.

😋 Other Amazing Chili Recipes

Ready to make the best chili, well, this side of Cincinnati? Go for it!

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

An oval white plate filled with Cincinnati chili served 5 ways including the chili over cooked spaghetti along with red kidney beans, chopped onion, and topped with a large mound of finely shredded cheddar cheese.
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Homemade Cincinnati Chili (5 Ways)

This homemade Cincinnati chili is rich, spiced, and uniquely delicious — serve it 5 Ways over spaghetti with cheese, beans, onions, or hot dogs for a true Midwest classic.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Lunch / Dinner
Cuisine: American Midwest
Servings: 4
Calories: 868kcal
Author: Kris Longwell

Equipment

  • 1 Large pot with lid

Ingredients

  • 2 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cumin ground
  • 1 teaspoon oregano dried
  • ½ teaspoon allspice ground
  • ½ teaspoon cloves ground
  • ½ teaspoon cinnamon ground
  • 1 tablespoon pork lard or vegetable oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 15 oz can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon yellow mustard
  • 2 cups water
  • 2 bay leaves
  • 2 lbs ground beef 85 to 90% lean
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper

Toppings (Ways)

  • 1 lb spaghetti cooked
  • 2 cups cheddar cheese finely grated
  • 1 15 oz can kidney beans drained
  • 1 cup onions chopped
  • oyster crackers for serving
  • hot sauce for serving

Instructions

  • In a small bowl, mix the chili powder, paprika, cumin, oregano, allspice, cloves, and cinnamon.
    2 tablespoon chili powder, 1 tablespoon paprika, 1 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon allspice, ½ teaspoon cloves, ½ teaspoon cinnamon
  • In a large pot, heat the lard (or oil) over medium heat. Stir in the onions and sauté until translucent, about 4 to 5 minutes. Add the garlic and sauté for another 30 seconds to 1 minute. Stir in the seasonings and cook, stirring often, for 1 minute.
    1 tablespoon pork lard, 1 medium onion, 2 cloves garlic
  • Add the tomato sauce, Worcestershire sauce, vinegar, mustard, water, and bay leaves. Crumble the beef into the pot with your hands and bring to a boil. Lower the heat to low, cover, and simmer for 40 minutes, stirring occasionally.
    1 15 oz can tomato sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon red wine vinegar, 1 tablespoon yellow mustard, 2 cups water, 2 bay leaves, 2 lbs ground beef
  • Remove the lid and continue simmering until slightly thickened, about another 20 to 30 minutes. Season with salt (2 tsp) and pepper (1 tsp).
    2 teaspoon Kosher salt, 1 teaspoon black pepper
  • Remove the bay leaves. Serve over spaghetti (2-way), topped with cheddar cheese (3-way), with beans or onions (4-way) or with beans and onions (5-way). Oyster crackers and hot sauce are served on the side.
    1 lb spaghetti, 2 cups cheddar cheese, 1 15 oz can kidney beans, 1 cup onions, oyster crackers, hot sauce

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The chili will be “looser” than standard Texas-style chili. However, it shouldn’t be runny. Simmer until thick enough to coat the back of a spoon. Usually, a total of 1 hour (40 minutes covered and 20 minutes uncovered). 
The chili can be made 24 to 48 hours in advance of serving. 
Leftovers will keep in an air-tight container with a lid in the fridge for 5 to 6 days. Reheat on the stove or in the microwave. The chili (without toppings) can be frozen for 2 to 3 months. Thaw completely before heating.  

Nutrition

Calories: 868kcal | Carbohydrates: 98g | Protein: 69g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 3g | Cholesterol: 218mg | Sodium: 788mg | Potassium: 1201mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2646IU | Vitamin C: 6mg | Calcium: 531mg | Iron: 8mg

Classic Macaroni Salad (Grandma’s Recipe)

by 10 Comments

There’s nothing quite like a big bowl of creamy, old-fashioned macaroni salad to bring back memories of family cookouts and backyard picnics. This classic recipe, just like Grandma used to make, is simple, comforting, and always a crowd-pleaser. With tender pasta, crisp veggies, and a tangy-sweet dressing, it’s the perfect side dish to serve alongside juicy cheesburgers, smoky grilled chicken, or fall-off-the-bone baby back ribs.

An overhead view of a white serving bowl filled with classic macaroni salad with two plates nearby containing more macaroni salad and a ham sandwich.
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🥚 The Ingredients

Made with simple, pantry-friendly ingredients, this classic macaroni salad comes together easily for an unforgettable side dish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for classic macaroni salad on a wooden grey background including dried macaroni, celery, pimentos, scallions, mustard, relish, eggs, mayonnaise, diced ham, and seasonings.

👉 Substitutions and Variations

  • Pasta – Small elbow macaroni is traditional, but any short pasta will work, including penne, fusilli, farfalle, shells, or large elbow.
  • Vegetables – This is where you can have fun. Include whatever veggies you have on hand, or your favorite ones. Including bell peppers, cherry tomatoes, sun-dried tomatoes, artichokes, olives, or more!
  • Mayonnaise and mustard – Homemade mayonnaise is wonderful, but quality store-bought is perfectly acceptable. For this salad, we don’t recommend low-fat mayo. Yellow mustard is classic, but Dijon mustard or spicy brown mustard will elevate the flavor even more.
  • Protein – You can leave the meat out, if desired. Or, you substitute crispy bacon, pancetta, or even rotisserie chicken for the ham.

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

Expert Tip

After boiling the pasta and draining it, rinse it with cool water until it is no longer hot. If you’re not combining it with the dressing immediately, toss it with a little olive oil to keep the pasta from sticking together.

👩🏼‍🍳 How To Make Classic Macaroni Salad

A person using a sink faucet to spray tap water over cooked elbow macaroni that is in a colander in a kitchen sink.
  1. Step 1: Boil pasta until tender, drain, and rinse with cool tap water.
A person holding a brown egg in one hand and holding a slotted spoon with two more brown eggs over a saucepan filled with boiling water.
  1. Step 2: Gently place eggs in boiling water. Boil for 10 minutes and then cool in an ice bath.
A person using a large knife to chop hard boiled eggs on a large wooden cutting board.
  1. Step 3: Peel the eggs and roughly chop them.
A large glass bowl filled with hopped ham, chopped scallion, pimentos, relish, mustard, mayonnaise, celery, and spoonful of chopped hard boiled eggs.
  1. Step 4: Place all of the ingredients in a large bowl, except for the pasta.
A bowl filled with cooked elbow macaroni being transferred into another large glass bowl filled with a dressing for classic macaroni salad.
  1. Step 5: Add the cooled pasta.
An overhead view of a large glass bowl filled with a classic macaroni salad with a wooden spoon inserted into the salad.
  1. Step 6: Stir until completely combined. Chill for at least 1 hour.

🙋🏽‍♂️ Frequently Asked Questions

How far in advance can I make Classic Macaroni Salad?

You can make it up to 1 day ahead. Letting it chill overnight helps the flavors meld together even better. Just give it a quick stir before serving.

How long does Classic Macaroni Salad last in the fridge?

It will keep well for 3–4 days when stored in an airtight container in the refrigerator.

Can I freeze Classic Macaroni Salad?

Freezing isn’t recommended because the mayo-based dressing can separate, and the pasta may become mushy once thawed.

A white dinner plate filled with a serving of classic macaroni salad and half of a ham sandwich with three small pickles also sitting on the plate.

🧑🏾‍🍳 Tips and Tricks for the Best Macaroni Salad

  • Cook pasta just right: Boil the macaroni until al dente — slightly firm — so it holds up well once mixed with the dressing. Overcooked pasta can turn mushy.
  • Rinse and cool: After draining, rinse the pasta under cold water to stop the cooking process and prevent sticking. Let it cool completely before adding the dressing.
  • Dress lightly at first: Start with about two-thirds of the dressing, then add more just before serving if needed. Pasta tends to absorb dressing as it chills.
  • Chill for flavor: Refrigerate for at least 1 hour before serving. This gives the flavors time to blend and the salad to firm up.
  • Keep it creamy: If the salad seems dry the next day, stir in a spoonful of mayo or a splash of milk to bring back creaminess.

😋 Other Classic Side Dishes

Ready to make a pasta salad that Grandma would be proud of? Go for it!

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

A white serving bowl filled with classic macaroni salad with a silver spoon inserted into the salad.
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5 from 5 votes

Classic Macaroni Salad (Grandma’s Recipe)

This classic macaroni salad, just like Grandma used to make, is creamy, tangy, and filled with crunchy veggies — the perfect nostalgic side dish for any cookout or family gathering.
Prep Time15 minutes
Cook Time10 minutes
Chill1 hour
Total Time1 hour 25 minutes
Course: Side
Cuisine: American
Servings: 8
Calories: 499kcal
Author: Kris Longwell

Ingredients

  • 3 hard-boiled eggs
  • 1 lb elbow macaroni small
  • 1 cup ham cubed
  • 7 oz pimentos drained
  • 1 cup mayonnaise
  • 2 tablespoon yellow mustard
  • 1 cup celery finely chopped
  • ½ cup scallions finely chopped
  • 3 tablespoon sweet relish
  • 1 tablespoon granulated sugar
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper

Instructions

  • Bring several cups of water to a boil in a medium saucepan. Gently lower the eggs into the water and boil for exactly 10 minutes. Use a slotted spoon to add the eggs to an ice bath in a large bowl. Once cool enough to handle, peel the eggs and roughly chop them. Set aside.
    3 hard-boiled eggs
  • Meanwhile, boil the pasta according to the package instructions. Drain and rinse with water until cool. If not using immediately, toss with a little olive oil
    1 lb elbow macaroni
  • In a large bowl, mix the ham, pimientos, mayonnaise, mustard, celery, scallions, relish, sugar, salt, and pepper. Gently fold in the eggs and then the pasta. Stir until combined and the pasta is coated with the dressing.
    1 cup ham, 7 oz pimentos, 1 cup mayonnaise, 2 tablespoon yellow mustard, 1 cup celery, ½ cup scallions, 3 tablespoon sweet relish, 1 tablespoon granulated sugar, 2 teaspoon Kosher salt, 1 teaspoon black pepper
  • Chill for at least one hour. Give the salad a good stir before serving.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The salad can be made 24 hours in advance. Let the salad sit out of the fridge for 30 minutes before serving. 
Leftovers will keep in an air-tight container in the fridge for 4 to 5 days. We don’t recommend freezing the salad. 

Nutrition

Calories: 499kcal | Carbohydrates: 49g | Protein: 15g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 678mg | Potassium: 314mg | Fiber: 3g | Sugar: 6g | Vitamin A: 966IU | Vitamin C: 27mg | Calcium: 40mg | Iron: 2mg

Bakery-Style Chocolate Chip Cookies

by 3 Comments

Bakery-style chocolate chip cookies are soft, chewy, and packed with rich chocolate chunks, delivering the perfect balance of gooey centers and slightly crisp edges. Made with simple ingredients and a few baking tips, these cookies bring the irresistible taste and texture of your favorite bakery right into your kitchen.

A person holding a large bakery-style chocolate cookie over a couple of plates of the cookies next to a tall glass of milk.
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🍫 The Ingredients

A handful of quality ingredients like real butter, pure vanilla, and premium chocolate come together to make these cookies truly incredible. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for bakery-style chocolate chip cookies on a grey wooden background including semi-sweet chocolate, eggs, flour, sugar, vanilla extract, salt, baking soda, and two sticks of butter.

👉 Substitutions and Variations

  • Chocolate – We love big chunks of semi-sweet chocolate for these cookies. However, you go with semisweet chocolate chips, too. Bittersweet chocolate is a great substitute. You can also use milk chocolate chips, if desired.
  • Butter – We use unsalted butter; however, salted butter will still yield delicious cookies. The better the quality of the butter, the better your cookies will be. For chewier cookies, go with a combination of shortening and butter (1 cup each).
  • Sugar – Dark brown sugar has molasses, which works wonderfully for the flavor profile of these cookies. However, light brown sugar can be substituted with no problem.
  • Add-ins – If desired, in addition to the chunks of chocolate, you can stir into chopped peanut butter cups (1 to 1½ cups), chopped nuts (1 cup), or even 1 cup chopped dried fruit.

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

Expert Tip

Choosing the right cookie sheet makes a big difference in making bakery-style cookies. We recommend a sheet that has no more than two raised sides (preferably just one raised side). These allow for better air circulation and yield evenly baked cookies that are lightly crispy on the edges and chewy in the center.

👩🏼‍🍳 How To Make Bakery-Style Chocolate Chip Cookies

A stand mixer filled with whipped butter in it.
  1. Step 1: Beat the butter for 30 seconds. 
A person holding a small bowl of dark brown sugar in one hand and another small bowl of granulated sugar both over a stand-mixer filled with whipped butter.
  1. Step 2: Beat in both sugars, baking soda, and salt for 2 minutes.
A person transferring a whole egg from a small glass bowl into a stand-mixer filled with many of the ingredients for chocolate chip cookies.
  1. Step 3: Beat in the eggs and then the flour. 
A person holding broken up pieces of semi-sweet chocolate over a stand-mixer bowl filled with chocolate chip cookie dough.
  1. Step 4: Stir in the chocolate.
A person using a quarter cup measuring cup to transfer bakery-style cookie dough onto a cookie baking sheet on a black countertop.
  1. Step 5: Place mounds on cookie sheet(s) 3 inches apart. 
A large metal spatula being used to place a bakery-style chocolate chip cookie onto a baking rack with other cookies already on the rack.
  1. Step 6: Bake until golden (tapping the baking sheet on the counter occasionally). Cool on a rack.

🙋🏽‍♂️ Frequently Asked Questions

What makes bakery-style chocolate chip cookies different from regular cookies?

Bakery-style chocolate chip cookies are typically larger, softer, and chewier with a slightly crisp edge, achieved by using specific ingredient ratios and baking techniques.

Can I freeze the dough for bakery-style chocolate chip cookies for later?

Yes, you can freeze the dough in portions and bake fresh cookies whenever you want, preserving their fresh-baked taste.

How do I prevent bakery-style chocolate chip cookies from spreading too much?

To prevent excessive spreading, chill the dough before baking and use room-temperature butter, which helps the cookies hold their shape better.

Is it safe to eat the uncooked dough for bakery-style chocolate chip cookies?

Eating uncooked bakery-style chocolate chip cookie dough is generally not safe due to the risk of harmful bacteria in raw eggs and uncooked flour

A person dunking half of a bakery-style chocolate chip cookie into a tall glass of milk next to a plate of the cookies.

Ready to make a batch of cookies that will rival your favorite bakery? Go for it!

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

A large metal spatula being used to place a bakery-style chocolate chip cookie onto a baking rack with other cookies already on the rack.
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5 from 1 vote

Bakery-Style Chocolate Chip Cookies

Homemade bakery-style chocolate chip cookies are soft, chewy, and loaded with rich chocolate chips, delivering that perfect balance of gooey centers and crisp edges in every bite.
Prep Time15 minutes
Cook Time20 minutes
Cooling time20 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 602kcal
Author: Kris Longwell

Equipment

  • 2 cookie sheets preferably with only 1 raised side

Ingredients

  • 1 cup unsalted butter room temperature
  • 1 cup dark brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2¼ cups all-purpose flour
  • 12 oz semi-sweet chocolate roughly chopped

Instructions

  • Preheat oven to 350°F.
  • In a stand mixer (or large bowl with an electric hand mixer), beat the butter on high speed for 1 minute, scraping down the sides as needed.
    1 cup unsalted butter
  • Add both sugars, baking soda, and salt. Beat on medium for about 2 minutes, scraping the bowl occasionally.
    1 cup dark brown sugar, ½ cup granulated sugar, 1 teaspoon baking soda, ¾ teaspoon salt
  • Beat in the eggs, one at a time. Beat in the vanilla. Beat until combined.
    2 large eggs, 1 tablespoon vanilla extract
  • Slowly and gradually add and mix the flour, and beat on medium-low until fully incorporated.
    2¼ cups all-purpose flour
  • Use a large wooden spoon or spatula to fold the chopped chocolate into the dough.
    12 oz semi-sweet chocolate
  • Drop dough by ¼-cup portions 3 inches apart onto 2 un-greased cookie sheets. If you only have one pan, bake them in two batches.
  • Bake for 7 minutes. Remove cookie sheets and firmly tap them on the counter (or large cutting board). Return to the oven and bake for another 2 minutes. Remove from the oven and firmly tap the cookie sheets on the counter once more. Return to the oven and continue baking until edges are slightly browned.
  • Remove from the oven and let cool on the cookie sheets for about 5 minutes. Use a spatula to transfer the cookies to a rack to cool.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The cookies will spread as they bake, especially after “whacking” or tapping the cookie sheets. Be sure to give about 3 inches between each mound of dough. 
Tapping (or whacking) the cookie sheets helps to flatten the cookies, which will make crispier edges and gooier insides. For thicker cookies, skip the tapping step. 
Store cookies in an airtight container on the counter for 5 to 6 days. They will stay for 7 to 10 days if refrigerated. 
The cookie dough can be frozen for 2 to 3 months. Thaw completely before baking. 

Nutrition

Calories: 602kcal | Carbohydrates: 71g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 311mg | Potassium: 274mg | Fiber: 3g | Sugar: 44g | Vitamin A: 638IU | Calcium: 55mg | Iron: 4mg

One-Pot Marry Me Chicken Pasta

by 7 Comments

One-Pot Marry Me Chicken Pasta is a creamy, flavorful dish that combines tender chicken and pasta in a rich tomato-cream sauce, all cooked together for easy cleanup and maximum taste. It’s the perfect comfort meal, especially when served alongside warm, cheesy garlic bread.

An overhead view of a large filled with One-Pot Marry Me Chicken Pasta including cooked pasta shells, bites of chicken, sun-dried tomatoes, wilted spinach, all in a creamy Tuscan sauce.
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🍶 The Ingredients

The simple, readily available ingredients in this recipe make it a versatile dish that you can easily adapt to suit your tastes. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for One-Pot Marry Me Chicken Pasta on a wooden background including chicken breasts, cream, cheese, sun-dried tomatoes, spinach, pancetta, pasta, mushrooms, and seasonings.

👉 Substitutions and Variations

  • Protein – Chicken breast works wonderfully, but boneless, skinless chicken thighs are also great options. Ground turkey is a wonderful substitution.
  • Pancetta – This pork product is similar to bacon and can usually be found in the cured meats area of most well-stocked supermarkets. Actual bacon, or prosciutto, can be substituted. Or, you can omit it, and still have a delicious dish.
  • Mushrooms – If you don’t like mushrooms, simply leave them out. We like baby Bella, but any variety (or a combination of them) works well. This includes white button, cremini, shiitake, and porcini.
  • Sun-dried tomatoes – We like the ones that are packed with oil, but you can use fresh or packed in water. If using fresh, you’ll need to add them to a bowl of warm water for about 20 minutes. Diced tomatoes can be substituted for the sun-dried tomatoes.
  • Spinach – We recommend mature spinach that has been washed and stems removed. Baby spinach can be substituted. If using frozen, be sure it’s completely thawed and squeezed of excess liquid. We don’t recommend canned spinach.
  • Pasta – Any short pasta will work, including shells, elbows, ziti, penne, fusilli, or bow-tie. Long pasta, such as spaghetti, can be substituted if you prefer.

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

Expert Tip

For a major flavor boost, we use some of the oil from the sun-dried tomatoes to sauté the chicken and mushrooms. You won’t need all of it for the dish. We save the remaining oil and add a pinch of dried herbs and red pepper flakes for a wonderful dipping oil for fresh bread.

👩🏼‍🍳 How to Make One-Pot Marry Me Chicken Pasta

A person cooking bite-size pieces of chicken in a stainless steel skillet in a oil and herbs with a large wooden spatula inserted in the middle of the chicken.
  1. Step 1: Heat the oil in a skillet and sauté the seasoned chicken until cooked through.
A large wooden spatula being used to stir crispy cubed pancetta that has been cooked in a large silver skillet.
  1. Step 2: Remove the chicken and then cook the pancetta until crispy.
A person transferring minced garlic from a teaspoon into a skillet that is filled with sautéed mushrooms that have been seasoned with salt, pepper, and dried oregano.
  1. Step 3: Remove the pancetta and sautée the mushrooms and garlic. Add a little more oil, if needed. If desired, deglaze the pan with white wine before adding mushrooms.
A person transferring dried pasta shells into a large skillet that is filled with a simmering broth that include sautéed slices of mushroom and seasonings.
  1. Step 4: Add the broth and bring to a simmer, and then stir in the pasta. Cover the pan and simmer until the pasta is al dente.
A person holding two glass bowls, one filled with cooked cubed chicken and the other with spinach leaves, with both being transferred into a skillet filled with a simmering Tuscan sauce with pasta and chicken.
  1. Step 5: Stir in the seasonings, tomatoes, chicken, and spinach.
A person dumping grated Parmesan cheese from a small glass bowl into a pot filled with a simmering Tuscan sauce with cooked pasta, cubed chicken, crispy pancetta, and wilted spinach.
  1. Step 6: Add the cream and cook until the spinach is wilted. Stir in the grated Parmesan just before serving.

🍽️ How To Serve, Store, and Reheat

  • This one-pot wonder is perfect when served straight from the skillet. However, for a beautiful presentation, transfer it to a large pasta bowl.
  • Be sure to have plenty of extra grated Parmesan for passing at the table.
  • Serve with crusty Italian bread or easy homemade dinner rolls.
  • Keep leftovers in an air-tight container with a lid in the fridge for up to 5 days.
  • Leftovers are even better the next day. Reheat on the stove with a splash or two of broth.

🙋🏽‍♂️ Frequently Asked Questions

Can I use a different type of pasta for One-Pot Marry Me Chicken Pasta?

Yes, you can substitute with any pasta you prefer, such as penne, fusilli, or rigatoni—just adjust the cooking time as needed.

Is it possible to make One-Pot Marry Me Chicken Pasta dairy-free?

Absolutely! Use dairy-free cream and cheese alternatives to enjoy a creamy, dairy-free version of this dish.

Can I prepare One-Pot Marry Me Chicken Pasta ahead of time?

While best enjoyed fresh, you can make it ahead and refrigerate for up to 2 days; reheat gently with a splash of cream or milk to restore creaminess.

How spicy is One-Pot Marry Me Chicken Pasta?

The recipe has a mild spice level, but you can easily adjust the heat by adding more or less red pepper flakes or your favorite spicy seasonings.

A white bowl filled with a serving of One-Pot Marry Me Chicken Pasta topped with shaved Parmesan cheese with a torn piece of Italian bread nearby.

😋 Other One-Pot Wonder Recipes

Ready to make the best one-pot wonder dish in town? Go for it!

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

An overhead view of a large filled with One-Pot Marry Me Chicken Pasta including cooked pasta shells, bites of chicken, sun-dried tomatoes, wilted spinach, all in a creamy Tuscan sauce.
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5 from 4 votes

One-Pot Marry Me Chicken Pasta

One-Pot Marry Me Chicken Pasta is a creamy, flavorful dish that combines tender chicken and pasta in a rich tomato-cream sauce, all cooked together for easy cleanup and maximum taste.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Entree
Cuisine: American / Italian
Servings: 4
Calories: 575kcal
Author: Kris Longwell

Equipment

  • 1 large skillet with lid 12-inch is ideal

Ingredients

  • 1 7 oz jar sun-dried tomatoes in oil, chopped or julienned
  • 1½ lbs chicken breast boneless, skinless, cut into bite-size pieces
  • salt and pepper
  • 2 teaspoon oregano dried, divided
  • 4 oz pancetta cubed
  • ¼ cup white wine optional
  • 8 oz mushrooms sliced
  • ¼ teaspoon red pepper flakes more for extra heat
  • 2 teaspoon garlic minced
  • 3 cups chicken broth
  • 2 cups dried pasta such as medium shells
  • ½ teaspoon smoked paprika
  • 1 cup heavy cream
  • 2 cups spinach fresh, washed, and stems removed
  • 3 tablespoon Parmesan cheese grated, plus extra for garnish.

Instructions

  • Drain the tomatoes and hold onto the oil. Season the chicken with salt, pepper, and 1 teaspoon of dried oregano.
    1 7 oz jar sun-dried tomatoes, 1½ lbs chicken breast, salt and pepper, 2 teaspoon oregano
  • Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chicken and cook, stirring often, until cooked through, about 5 to 8 minutes. Remove the chicken from the pan, place it on a plate, and set it aside.
  • Add the pancetta to the pan and cook, stirring often, until crispy, about 5 minutes. Use a slotted spoon to transfer the pancetta next to the chicken.
    4 oz pancetta
  • Add the wine to the skillet and use a wooden spatula to scrape up the bits in the skillet. (or use an extra splash of broth). Let simmer until nearly evaporated, about 1 to 2 minutes.
    ¼ cup white wine
  • Add the mushrooms and sauté until softened and beginning to release their liquid, about 4 to 5 minutes. Season with a pinch of salt, pepper, and red pepper flakes. Add the garlic and sauté, stirring often, for another 30 seconds.
    8 oz mushrooms, ¼ teaspoon red pepper flakes, 2 teaspoon garlic
  • Stir in the broth and bring to a simmer. Add the pasta and stir. Lower the heat slightly and cover the pan. Cook until the pasta is tender and al dente, usually about 10 minutes. Stir the pasta every few minutes.
    3 cups chicken broth, 2 cups dried pasta
  • Remove the lid and stir in the sun-dried tomatoes, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon oregano, paprika (1 tsp), cooked chicken, and pancetta. Stir until combined.
    ½ teaspoon smoked paprika
  • Stir in the heavy cream and then the spinach. Stir until the spinach has wilted.
    1 cup heavy cream, 2 cups spinach
  • Remove from the heat and stir in 3 tablespoon of grated Parmesan. Serve at once with extra Parmesan passed at the table.
    3 tablespoon Parmesan cheese

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Olive oil can be substituted for the sun-dried tomato oil. 
If you don’t want to deglaze the pan with wine, add a splash of broth. You may need to add a little more oil when sautéing the mushrooms if they seem a bit dry. 
If you prefer more of a sauce, add a splash more broth after the pasta has cooked and is tender. 
Leftovers can be stored in an air-tight container with a lid in the fridge for up to 5 to 6 days. The dish is amazing the next day. Reheat in a skillet on the stove over medium heat with a splash or two of broth. 
The dish can be frozen for up to 2 to 3 months. The sauce and pasta may break down somewhat after thawing, but it will still be very tasty. 

Nutrition

Calories: 575kcal | Carbohydrates: 7g | Protein: 46g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 201mg | Sodium: 698mg | Potassium: 1087mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2555IU | Vitamin C: 8mg | Calcium: 138mg | Iron: 2mg

Steakhouse Wedge Salad with Homemade Blue Cheese Dressing

by Leave a Comment

Our Steakhouse Wedge Salad is a crisp, refreshing classic elevated by a rich and tangy homemade blue cheese dressing that truly puts it in a league of its own. Perfect as a side or starter, this salad delivers bold flavors and satisfying crunch in every bite.

A steakhouse wedge salad with homemade blue cheese on a white dinner plate with a stemless glass of white wine in the background.
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🥬 The Ingredients

Simple, everyday ingredients come together perfectly in this classic salad to create a delicious, restaurant-quality dish you can enjoy right at home. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for steakhouse wedge salad on a grey wooden background including everything for homemade blue cheese, as well as a red onion, iceberg lettuce, cherry tomatoes, uncooked bacon, and a pepper grinder.

👉 Substitutions and Variations

  • Dressing – We can’t stress enough how much the Homemade Blue Cheese Dressing elevates this salad. If you want to try a different dressing, Homemade Ranch Dressing is wonderful.
  • Lettuce – Chilled iceberg is traditional. However, chopped Romaine or green leaf lettuce could work, too.
  • Tomatoes – Cherry or grape tomatoes are commonly used, but chopped vine-ripe tomatoes will work just fine. For a beautiful presentation, try tomatoes that are a combination of colors, including red, purple, yellow, and orange.
  • Bacon – We go with thick-cut, smoked bacon. However, crispy cubed pancetta would be just as delicious. Cook the bacon in a skillet or on a foil-lined baking sheet in the oven.


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

👩🏼‍🍳 How To Make Steakhouse Wedge Salad

A person using his fingers to crumble a block of blue cheese into a glass bowl filled with mayonnaise, buttermilk, sour cream, herbs, and seasonings.
  1. Step 1: Add all of the dressing ingredients into a bowl and then crumble in the blue cheese.
A spoon being used to transfer homemade blue cheese dressing from a large glass bowl into a glass jar on a wooden cutting board.
  1. Step 2: Stir the dressing and mash some of the blue cheese with a fork, and then transfer to a jar with a lid. Chill for at least 1 hour.
A head of iceberg lettuce that has been cut into four wedges and are resting on a large chef's knife on a wooden cutting board.
  1. Step 3: Quarter the head of lettuce and chill for at least one hour.
Crumbled bacon being cooked until crisp in a black cast-iron skillet with the bacon being stirred with a large wooden spatula.
  1. Step 4: Chop the bacon and cook in a skillet, or bake the strips in the oven until crisp, and then crumble.
A person cutting cherry tomatoes into slices on a wooden cutting board with a pile of chopped red onion next to the tomatoes.
  1. Step 5: Finely chop the onion and cut the tomatoes into slices.
A person using a spoon to drizzle homemade blue cheese dressing over the top of a dressed steakhouse wedge salad.
  1. Step 6: Place the chilled wedge, and top with tomatoes, bacon, onion, and plenty of the dressing.

Expert Tip

You can cook the chopped bacon in a skillet until crisp. Drain on paper towels. Or, you can line a baking pan with foil and then lay strips of bacon on it. Bake in a 350°F oven until cooked and crisp. Drain on paper towels, then roughly chop once cool enough to handle. The bacon can be prepared hours in advance of serving.

🍽️ How To Serve

  • The salad is best served when the lettuce, dressing, and even the plate and chilled. Make sure you’ve rinsed the wedge, drained it well, and then let it chill for one hour along with the plates you will be serving the salad on.
  • This recipe serves four and is a satisfying first course. To serve this as an entree salad for two, only slice the head of lettuce in half. Be sure to slice away the very end of the core (the nub).
  • You’ll want to have plenty of extra dressing on hand when serving it to guests. The dressing recipe can easily be doubled. Extra dressing will keep in the fridge for up to 2 weeks.

🙋🏽‍♂️ Frequently Asked Questions

Can I make the blue cheese dressing ahead of time for a steakhouse wedge salad?

Yes, homemade blue cheese dressing can be prepared up to 3 days in advance and stored in the refrigerator to let the flavors meld. In fact, it’s even better when made in advance.

What type of lettuce is best for a steakhouse wedge salad?

Iceberg lettuce is the classic choice because of its crisp texture and ability to hold the dressing well.

How do I prevent the lettuce for a steakhouse wedge salad from becoming soggy?

To keep the lettuce crisp, place the washed wedges on a plate lined with paper towels, cut-side down, and chill for 1 hour. And don’t add the dressing until just before serving.

Is the steakhouse wedge salad with homemade blue cheese dressing gluten-free?

Yes, this steakhouse wedge salad with homemade blue cheese dressing is naturally gluten-free, making it a safe and delicious option for those avoiding gluten.

A partially eaten steakhouse wedge salad on a white plate with iceberg lettuce, cherry tomatoes, crumbled bacon, and blue cheese dressing.

🥗 Other Classic Salad Recipes

Ready to make a salad that will rival any steakhouse in town? Go for it!

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

A steakhouse wedge salad with homemade blue cheese on a white dinner plate with a stemless glass of white wine in the background.
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Steakhouse Wedge Salad with Homemade Blue Cheese Dressing

Steakhouse Wedge Salad with Homemade Blue Cheese Dressing is a crisp and refreshing salad featuring crunchy iceberg lettuce, ripe tomatoes, and smoky bacon, all topped with a rich, tangy blue cheese dressing made from scratch for an unbeatable, restaurant-quality flavor.
Prep Time20 minutes
Cook Time15 minutes
Chill time1 hour
Total Time1 hour 35 minutes
Course: Appetizer or Salad
Cuisine: Amercian
Servings: 4
Calories: 353kcal
Author: Kris Longwell

Ingredients

  • 3 cups blue cheese dressing
  • 1 head iceberg lettuce
  • 6 strips bacon thick slice
  • 1 cup cherry tomatoes halved or sliced into rings
  • ½ cup red onion finely chopped
  • black pepper freshly ground

Instructions

  • Prepare the blue cheese dressing and chill for at least 1 hour. Be sure to leave a little blue cheese off to the side for garnishing the salad.
    3 cups blue cheese dressing
  • Slice the edge of the stem of the core from the head of lettuce. Peel off and discard any brown or damaged exterior leaves. Use a large knife to cut the lettuce in half, lengthwise (through the core). Then cut each piece in half. Gently wash each quarter with tap water. Place on plates lined with paper towels, cut-side down. Refrigerate for 1 hour.
    1 head iceberg lettuce
  • Place the serving plates in the fridge while the lettuce chills.
  • Cook the bacon either by chopping it up and then cooking in a skillet until crispy, or place the strips on a baking sheet lined with foil and bake in a 350°F oven until crispy, usually about 15 to 20 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, roughly chop the bacon into bits.
    6 strips bacon
  • Place the quartered wedges on the chilled plates. Liberally drizzle the dressing over the tops of the wedges. Sprinkle on the cut tomatoes, chopped onions, and bacon. Garnish with extra crumbled blue cheese and freshly ground black pepper. Serve at once.
    1 cup cherry tomatoes, ½ cup red onion, black pepper

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The dressing can be prepared (and chilled) for up to 3 days in advance. The bacon can be cooked 12 hours in advance. 
Be sure to leave the core in place when you cut the lettuce. This helps the wedge hold its shape. 
Leftover dressing will keep in the fridge for up to 2 weeks. 

Nutrition

Calories: 353kcal | Carbohydrates: 13g | Protein: 15g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 24mg | Sodium: 748mg | Potassium: 375mg | Fiber: 2g | Sugar: 10g | Vitamin A: 877IU | Vitamin C: 14mg | Calcium: 198mg | Iron: 2mg

Paneer Butter Masala

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Paneer Butter Masala is a classic North Indian dish known for its rich, creamy tomato-based gravy and tender paneer cubes. This authentic recipe combines fragrant spices, butter, and cream to create a luscious sauce that perfectly complements the soft paneer. It’s an ideal dish to serve with homemade puri or naan, making every meal a comforting and flavorful experience.

A white serving bowl filled with a serving of paneer butter masala with a bowl of basmati rice, a stack of naan, and a small bowl of chopped cilantro nearby.
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🍅 The Ingredients

Many of the ingredients for Paneer Butter Masala can be found at your local Indian market or easily ordered online— for the most authentic flavor, be sure to choose the freshest and highest-quality spices and paneer. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for paneer butter masala on a wooden grey background including a block of panner, tomatoes, an onion, seasonings, garlic-ginger paste, cream, and cilantro.

👉 Substitutions and Variations

  • Protein – Paneer is the cheese of choice in all Indian cooking. Packaged paneer can be found in the specialty cheese section of many well-stocked supermarkets. For the highest quality, seek out an Indian food market. Chicken is a common (and delicious) substitute for paneer. Sear cub pieces of seasoned (salt and pepper) chicken breast in ghee and then add to the sauce.
  • Ginger-Garlic Paste – This is an ingredient you’ll probably need to find at your local Indian market or order online. Two minced cloves of garlic and two teaspoons of chopped fresh ginger can be used as substitutes. Sauté them in ghee and then remove with a slotted spoon. Stir them into the gravy before puréeing.
  • Nuts – Cashews are traditional, but almonds are a perfectly acceptable substitution. We recommend roasted and lightly salted or unsalted.
  • Butter – Ghee is clarified butter that can be found in the oil section of many well-stocked supermarkets. Or at Indian markets or online. Quality unsalted butter can easily be substituted.
  • Spices – Homemade garam masala is incredible and so much easier to prepare than you might think. However, the bottle variety works well, too. Kashmir chili powder, green cardamom pods, and dried fenugreek leaves (aka kasoori methi) can be found at Indian markets or online. Regular chili powder can be substituted.

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

Expert Tip

Most of the spices you will need to get your hands on to prepare this dish have a long shelf life, 3 to 6 months. Store in air-tight containers and use them repeatedly for exploring new, amazingly delicious homemade Indian cuisine.

🧑🏾‍🍳 How To Prepare the Paneer and Make Gravy

A person pouring warm water from a large glass measuring cup into a glass bowl that has a layer of bite-sized paneer in the bottom of it.
  1. Step 1: Cut the paneer into bite-sized pieces, place in a bowl, and cover with warm, salted water.
A large non-stick skillet filled with strips of red onion that are being sautéed in ghee along with a large Indian bay leaf and green cardamom pods.
  1. Step 2: Heat the ghee over medium heat, and then sauté 3 cardamom pods, the bay leaf, cinnamon, and sliced onion until translucent and just starting to brown.
A large non-stick skillet that is filled with simmering chopped tomatoes with softened strips of red onion with a wooden spatula inserted into the side.
  1. Step 3: Add the chopped tomatoes, cover, and simmer for 10 minutes.
A person holding a small bowl of cashews in one hand and another bowl filled with salt, sugar, garam masala, coriander, and chili powder all over a skillet filled with simmering, tomatoes and red onions.
  1. Step 4: Stir in the cashews, salt, sugar, chili powder, garam masala, and coriander. Sauté for 2 minutes.
An overhead view of the inside of a blender that is filled with a butter masala gravy that was recently puréed.
  1. Step 5: Let cool somewhat, remove the cinnamon and bay leaf, transfer to a blender, and purée the mixture.
A person using a wooden spatula to pass a puréed butter masala gravy through a colander into a glass bowl underneath it.
  1. Step 6: Pass the gravy through a fine-mesh colander into a medium-sized bowl.

😋 How to Make Paneer Butter Masala

A large non-skillet filled with simmering ghee with a cinnamon stick, an Indian bay leaf, cloves, and green cardamom pods.
  1. Step 1: Clean out your skillet, heat 3 tablespoon ghee, and simmer with bay leaf, cinnamon, cardamom, and cloves.
  1. Step 2: Add the Kashmiri chili powder and ginger-garlic paste, stir, and sauté for 1 to 2 minutes.
A person pouring butter masala gravy from a glass bowl along with water from a measuring cup into a large skillet filled with simmering masala sauce.
  1. Step 3: Add the prepared gravy and water and stir to combine.
A person using a slotted spoon to lower bite-sized pieces of paneer into a skillet filled with a simmering butter masala sauce.
  1. Step 4: Drain the paneer and place it in the butter sauce. Simmer for about 3 minutes.
A person pouring heavy cream from a small white bowl into a skillet filled with simmering paneer butter masala.
  1. Step 5: Turn off the heat and stir in the cream.
A white serving bowl filled with a serving of paneer butter masala topped with a streak of cream, chopped cilantro, and a triangle of naan in the side of the masala.
  1. Step 6: Garnish with more cream, chopped cilantro, and serve with rice and naan on the side.

🍽️ How To Serve, Store, and Reheat

  • You want to serve the sauce nice and hot, right off the stove.
  • While the butter masala is simmering, make perfect steamed rice, or steamed basmati rice (see Expert Tip) below for making steamed basmati rice.
  • Pick up some naan from your local Indian market or the bakery at your supermarket. Or, make some fried Indian puffed bread (poori).
  • Leftovers are even better the next day. Simply reheat on the stove or even in the microwave. Store in an air-tight container in the fridge for 4 to 5 days.

Expert Tip:

How to Make Perfectly Steamed Basmati Rice: Go with a ratio of 1:1½ of rice to water. For example, for 1 cup of aged basmati rice, you’ll need 1½ cups of water. Place in a saucepan (with a lid) along with a few aromatics, such as green cardamom pods, bay leaf, cloves, and a healthy pinch of salt. Bring to a boil, cover, and immediately bring the temperature down to low. Cook (without peeking) for 12 minutes. Turn off the heat for 10 minutes, then fluff with a fork.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Paneer Butter Masala without cream?

Yes, you can substitute cream with cashew paste or yogurt for a lighter version, though cream adds the signature richness and smooth texture to the dish.

How do I prevent the paneer from becoming rubbery when cooking?

To keep paneer soft and tender, gently simmer it in the gravy rather than frying it too long, and avoid overcooking.

Can I prepare the tomato gravy in advance for Paneer Butter Masala?

Absolutely! The tomato-based gravy can be made ahead and refrigerated for up to 2 days, making it convenient to reheat and add paneer just before serving.

Is Paneer Butter Masala a vegetarian dish?

Yes, Paneer Butter Masala is a vegetarian dish made primarily with paneer (Indian cottage cheese), butter, tomatoes, and spices, making it a popular choice for vegetarians.

A person plunging a folded piece of naan into a white bowl filled with a serving of panner butter masala.

🇮🇳 More Classic Homemade Indian Dishes

Ready to make authentic Indian food in your very own kitchen? Go for it!

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

A white serving bowl filled with paneer butter masala and topped with streaks of cream and garnished with chopped cilantro.
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Paneer Butter Masala

Homemade Paneer Butter Masala is a flavorful and creamy Indian dish featuring soft paneer cubes cooked in a rich, buttery tomato gravy infused with aromatic spices. Perfectly balanced and comforting, it’s a delicious treat to enjoy with naan or puri.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Lunch / Dinner
Cuisine: Indian
Servings: 4
Calories: 522kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet Preferably 12" with a lid

Ingredients

For the Paneer

  • 10 oz paneer about 300 grams
  • Warm salted water

For the Gravy

  • 3 tablespoon ghee
  • 1 bay leaf preferably Indian
  • 3 green cardamom pods
  • 1 inch cinnamon stick
  • 1 large onion red or yellow, thinly sliced
  • 1 small green chili finely chopped, optional
  • 5 medium tomatoes ripe, roughly chopped
  • 18 whole cashews roasted, lightly salted or unsalted
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1½ cups water

For the Butter Masala

  • 3 tablespoon ghee
  • 1 inch cinnamon stick
  • 1 large bay leaf Preferably Indian
  • 3 green cardamom pods
  • 3 cloves
  • 2 tablespoon ginger-garlic paste
  • 1 teaspoon Kashmiri chili powder
  • prepared gravy
  • ⅓ cup water
  • 1 teaspoon fenugreek leaves dried, hand-crushed
  • 2 tablespoon heavy cream plus more for garnish
  • 2 tablespoon cilantro fresh, or coriander, for garnish
  • steamed rice for serving

Instructions

Prep the Paneer

  • Cut the paneer into bite-sized cubes. Place in a bowl and add warm with that has been mixed with 1tbsp salt. Set aside until ready to use.
    10 oz paneer, Warm salted water

Make the Gravy

  • Heat the ghee (3 tbsp) in a large skillet over medium heat. Once simmering, add the bay leaf, cardamom pods, cinnamon stick, and onion. Sauté, stirring often, until the onions are translucent and starting to slightly brown, about 5 to 7 minutes.
    3 tablespoon ghee, 1 bay leaf, 3 green cardamom pods, 1 inch cinnamon stick, 1 large onion
  • If using, stir in the chopped chili and cook for another 1 minute.
    1 small green chili
  • Stir in the chopped tomatoes. Cover and simmer for 3 minutes. Remove the lid and stir in the cashews, salt, sugar, chili powder, garam masala, and coriander powder. Stir and simmer for 2 minutes.
    5 medium tomatoes, 18 whole cashews, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon Kashmiri chili powder, 1 teaspoon garam masala, 1 teaspoon coriander powder
  • Stir in the water and simmer over medium heat for 10 minutes. Let cool down slightly and then carefully transfer to a blender. Purée until smooth. Pass the gravy through a sieve (or colander) into a heatproof bowl. Set aside.
    1½ cups water

Make the Butter Masala

  • Clean out the skillet (or get a new one) and heat the ghee (3 tbsp) over medium heat. Once simmering, add the cinnamon, bay leaf, cardamom pods, and cloves. Simmer until aromatic, about 2 minutes.
    3 tablespoon ghee, 1 inch cinnamon stick, 1 large bay leaf, 3 green cardamom pods, 3 cloves
  • Reduce the heat to medium-low and stir in the ginger-garlic paste and chili powder. Sauté for 1 minute.
    2 tablespoon ginger-garlic paste, 1 teaspoon Kashmiri chili powder
  • Stir in the reserved prepared gravy and water (⅓ cup), and simmer, stirring often, until slightly thickened and the butter has been incorporated into the sauce, about 10 minutes. Taste and add more salt, if desired.
    prepared gravy, ⅓ cup water
  • Remove the whole spices with a skimmer (or slotted spoon), if desired.
  • Drain the paneer and gently add it to the sauce. Use your fingers (or hands) to crush the fenugreek into the sauce (about 1 tsp). Stir and simmer for 3 minutes.
    1 teaspoon fenugreek leaves
  • Turn off the heat and stir in 2 tablespoon of the cream. Transfer to a serving bowl and garnish with additional cream and chopped cilantro.
    2 tablespoon heavy cream, 2 tablespoon cilantro
  • Serve at once with steamed rice.
    steamed rice

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
See the blog post for more details on the spices and ingredients used in this dish. 
Hot green peppers/chilis can be found at Asian and Indian markets. They carry quite a bit of heat. We add one pepper, and it gives just a some kick. If you want minimal to no spice, then omit the pepper. For extra heat, use two peppers. 
The sauce can be made 24 hours in advance. Reheat on the stove until bubbly. 
Leftovers will keep in an air-tight container in the fridge for 5 to 7 days. The sauce can be frozen for 2 to 3 months. Thaw completely before reheating. 

Nutrition

Calories: 522kcal | Carbohydrates: 17g | Protein: 13g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 113mg | Sodium: 658mg | Potassium: 501mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1410IU | Vitamin C: 26mg | Calcium: 396mg | Iron: 1mg

Homemade Chocolate Ice Cream

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Homemade Chocolate Ice Cream is a rich and creamy treat that’s perfect for chocolate lovers craving something indulgent. Made with simple ingredients and a smooth texture, it’s even more decadent when topped with an easy, homemade chocolate sauce that intensifies the chocolate flavor with every bite.

A white ice cream bowl filled with three scoops of homemade chocolate ice cream with a silver spoon inserted off to the side.
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🍫 The Ingredients

A handful of quality ingredients come together to create a delicious chocolate ice cream with rich flavor and a smooth, creamy texture. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade chocolate ice cream on a wooden grey background including semi-sweet chocolate, heavy cream, milk, vanilla extract, cocoa powder, egg yolks, and sugar.

🥛 Substitutions and Variations

  • Cream – Whole milk and heavy cream work well with this ice cream. However, you can substitute half and half for either of them. We don’t recommend low-fat or skim milk.
  • Chocolate – Go with either unsweetened regular cocoa powder or Dutch-process cocoa powder. For the chocolate, use either bittersweet chocolate or semisweet chocolate.
  • Additional ingredients – For even more chocolate flavor, add milk chocolate, dark chocolate, or white chocolate chips during the last few minutes of churning. You could also swirl in the homemade chocolate sauce as the cream is churning.

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

👩🏼‍🍳 How To Make Chocolate Ice Cream Custard

A person transferring granulated sugar into a saucepan filled with simmering cream and milk.
  1. Step 1: In a saucepan, combine the milk, 1 cup of cream, and the sugar. 
A person using a whisking egg yolks with heavy cream in a glass bowl on a wooden cutting board.
  1. Step 2: Whisk together the egg yolks and remaining cream. 
A person whisking a chocolate custard sauce in a glass bowl sitting on a wooden cutting board.
  1. Step 3: Sprinkle the cocoa over the top and then mix until no lumps remain.
A close-up view of a cream and milk mixture that is just starting to bubble in a saucepan on a gas stove.
  1. Step 4: Heat the cream/sugar mixture until bubbles form along the edge of the pan and the sugar is dissolved.
A person pouring a warm cream mixture from a saucepan into another bowl with a chocolate sauce mixture with egg yolks, while whisking to temper the eggs.
  1. Step 5: Remove the pan from the heat and add most of the hot liquid into the egg yolks, whisking constantly. 
A person pouring a warm chocolate cream and egg mixture that has been tempered back into a saucepan on the stove.
  1. Step 6: Pour the warm yolk mixture back into the saucepan and cook, whisking constantly, until thickened

Expert Tip

We used our electric Cuisinart 1½-quart ice cream maker in the video. You can double the recipe and churn this in an old-fashioned churn ice cream maker. Follow your manufacturer’s instructions before churning. Remember that you’ll need to allow time for the churned ice cream to freeze in the freezer for at least 3 hours before serving.

👨‍🍳 How To Make Churn Chocolate Ice Cream

A person using a spoon to lift a mixture of chocolate and simmering milk and heavy cream in a saucepan on a gas stove.
  1. Step 1: Simmer and stir until the custard coats the spoon.
A person adding pieces of semi-sweet chocolate into a saucepan that is filled with a warm chocolate cream sauce.
  1. Step 2: Add the chocolate and stir until smooth and completely melted.
A person pouring vanilla extract from a small white bowl into a saucepan filled with a chocolate custard for homemade chocolate ice cream.
  1. Step 3: Stir in the vanilla.
A person pouring a chocolate custard through a sieve over a ceramic bowl on a wooden cutting board.
  1. Step 4: Pour the custard through a sieve into a bowl, chill in an ice bath, cover with plastic, and chill in fridge for 3 hours.
A person using a large spoon to scoop out freshly churned homemade chocolate ice cream that is still soft from the bucket of an electric ice cream.
  1. Step 5: Churn according to manufacturers’ instructions. 
A person transferring freshly churned chocolate ice cream that is still soft into a white ice cream tub that will then go into the freezer.
  1. Step 6: Add to a plastic container and freeze for 3 hours or overnight.

🍦 How To Serve

  • We recommend transferring the churned cream into ice cream containers before placing them in the freezer. They are ideal for freezing and are fun to serve the ice cream from.
  • The ice cream will be quite hard after it fully freezes. Allowing the ice cream container to sit out at room temperature for 15 to 20 minutes makes scooping much easier.
  • The ice cream is scrumptious, served in a bowl or in a festive cone, which can be found in the ice cream section of most supermarkets.

🙋🏽‍♂️ Frequently Asked Questions

How can I make my homemade chocolate ice cream extra rich and creamy?

Using high-quality cocoa powder, heavy cream, and adding a bit of melted chocolate or an easy chocolate sauce can enhance the richness and creaminess.

How long does homemade chocolate ice cream last in the freezer?

When stored properly in an airtight container, homemade chocolate ice cream can last up to 2 weeks in the freezer without losing its flavor or texture.

How can I make homemade chocolate ice cream lower in calories?

To reduce calories, try using low-fat milk or yogurt instead of heavy cream, opt for a sugar substitute, and use unsweetened cocoa powder for rich chocolate flavor without added fat or sugar.

A person holding a waffle cone filled with two scoops of homemade chocolate ice cream.

🍨 Other Classic Ice Cream Recipes

Ready to make the best homemade ice cream on the block? Go for it!

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

A white ice cream bowl filled with three scoops of homemade chocolate ice cream with a silver spoon inserted off to the side.
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Homemade Chocolate Ice Cream

Rich, creamy homemade chocolate ice cream made with simple ingredients for a delicious and indulgent treat. Always a huge hit!
Prep Time15 minutes
Cook Time20 minutes
Churn and chill time5 hours
Total Time5 hours 35 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 401kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1½ cups whole milk
  • 1½ cups heavy cream
  • ⅔ cup sugar
  • 4 large egg yolks
  • 3 tablespoon unsweetened cocoa powder
  • 6 oz semisweet chocolate roughly chopped
  • 2 teaspoon vanilla extract

Instructions

  • In a medium saucepan, over no heat, combine the milk (1½ cups), 1 cup of the cream, and the sugar.
    1½ cups whole milk, 1½ cups heavy cream, ⅔ cup sugar
  • In a large bowl, whisk together the egg yolks and the remaining ½ cup of cream until blended. Add the cocoa powder and whisk until fully mixed and no lumps are visible.
    4 large egg yolks, 3 tablespoon unsweetened cocoa powder
  • Place the saucepan over medium heat and cook, stirring often, until bubbles form around the edges of the pan and the sugar dissolves, about 4 to 5 minutes. Do not allow it to boil. Remove from heat.
  • Slowly pour about ¾ of the warm cream mixture into the bowl with the egg yolks, whisking constantly. Now, slowly pour the yolk mixture into the saucepan with the remaining warm cream, still whisking. Place the saucepan back over medium heat and cook, stirring constantly, until the custard is thick enough to coat the back of the spoon, about 4 to 5 minutes. Do not boil.
  • Remove the saucepan from the heat. Add the chocolate to the custard and let it rest for 1 to 2 minutes. Then, gently stir until the chocolate is melted and the custard is smooth. Stir in the vanilla until blended.
    6 oz semisweet chocolate, 2 teaspoon vanilla extract
  • Pour the warm custard through a sieve into a clean bowl, gently pressing the liquid through the sieve, leaving any grainy solids in the sieve.
  • Place the bowl of custard in an ice bath in a large bowl for 30 to 45 minutes. Place a piece of plastic wrap directly onto the surface of the custard and over the sides of the bowl. Refrigerate for at least 3 hours, or preferably overnight.
  • Prepare your ice cream maker with at least a 1-quart capacity according to the manufacturer's directions. Pour the custard into the ice cream maker and churn until the custard reaches the consistency of thick cream.
  • Transfer to a plastic freezer container with a lid and freeze until frim, at least 3 hours, or preferably overnight.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
This recipe makes 1 quart. Double the recipe for larger ice cream machines, if desired.
The ice cream will initially be very soft before you freeze it. Once frozen, it will be solid. To make scooping easier, let the ice cream tub sit out on the counter for 15 to 20 minutes. 
The ice cream will keep in the freezer for a couple of weeks. 

Nutrition

Calories: 401kcal | Carbohydrates: 33g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 149mg | Sodium: 36mg | Potassium: 271mg | Fiber: 2g | Sugar: 28g | Vitamin A: 863IU | Vitamin C: 0.3mg | Calcium: 113mg | Iron: 2mg

Summer Bruschetta with Tomato and Basil

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Summer Bruschetta with Tomato and Basil is a simple, fresh appetizer that highlights the vibrant flavors of ripe tomatoes and fragrant basil on toasted bread. It’s the perfect light and flavorful dish to serve alongside Easy Homemade Hummus and Marinated Olives for a delicious and effortless summer spread.

A single serving of Summer bruschetta with tomato and basil resting on a wooden cutting board.
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🥖 The Ingredients

With just a handful of fresh ingredients, this summer bruschetta comes together to create a satisfying and delicious appetizer bursting with vibrant flavors. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Summer bruschetta with tomato and basil on a grey wooden background including a French baguette, garlic, cherry tomatoes, basil, olive oil, salt, and pepper.

🌿 Substitutions and Variations

  • Bread – A sliced baguette is traditional, but many types of sliced bread will work. You could also serve this on sliced homemade focaccia for a wonderful depth of flavor.
  • Tomatoes – We use cherry or grape tomatoes in this recipe. However, any ripe tomato will work. Chop the tomatoes as fine as you want. Just remember, if they are too chunky, they will be harder to pile onto the toasted bruschetta. Sun-dried tomatoes can be used in place of the cherry tomatoes.
  • Other Flavor Enhancers – We like the simplicity of this summer bruschetta. However, you could also include chopped sautéed mushrooms, cooked spinach, and sautéed (and chopped) veggies such as eggplant, yellow squash, and zucchini.
  • Herbs – Basil is classic, but you can use thyme, rosemary, or chives, or a combination of all of them. Fresh is best, but dried herbs can be used in a pinch.

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

Expert Tip

The tomato and basil topping can be made up to 24 hours in advance. Allowing the flavors to meld for at least a few hours will enhance their depth. We don’t recommend slicing and toasting the bread more than an hour in advance of serving (the bread will dry out). And don’t add the topping until just before serving.

👩🏼‍🍳 How to Make Summer Bruschetta with Tomato and Basil

A person using a wooden spoon to mix halved red, yellow, and orange cherry tomatoes with chopped fresh basil.
  1. Step 1: In a bowl, mix the tomatoes with the basil.
A person pouring extra-virgin olive oil into a glass bowl that is filled with a mixture of halved cherry tomatoes, chopped fresh basil, salt, and pepper.
  1. Step 2: Add the oil and a pinch each of salt and pepper. Stir again.
A person rubbing a clove of garlic that has been halved onto the surface of sliced baguette next to other slices that are all resting on a large wooden cutting board.
  1. Step 3: Brush the bread slices with oil and garlic.
Thin slices of a baguette that are being toasted on a grill pan on a gas stove.
  1. Step 4: Grill the bread until toasted on both sides.
A person using a spoon to transfer a cherry tomato and basil topping onto a toasted slice of a baguette with other Summer bruschetta with tomato and basil sitting nearby on a cutting board.
  1. Step 5: Top each toasted slice with a mound of tomato mixture. 
A person placing a Summer bruschetta with tomato and basil on a black plate next to more burshetta.
  1. Step 6: Place on a platter and serve at once. 

🍽️ How To Serve

🙋🏽‍♂️ Frequently Asked Questions

What type of bread is best for summer bruschetta?

A crusty Italian bread or baguette works best, as it toasts nicely and holds the toppings without becoming soggy.

Can I prepare the tomato and basil mixture ahead of time for summer bruschetta?

Yes, you can mix the tomatoes, basil, garlic, and olive oil a few hours in advance to let the flavors meld, but toast the bread just before serving.

How can I keep the summer bruschetta from getting soggy?

To prevent sogginess, toast the bread until crisp and drain any excess liquid from the tomato mixture before spooning it onto the bread.

Is summer bruschetta with tomato and basil a healthy appetizer?

Yes, it’s a light and nutritious appetizer made with fresh vegetables, healthy olive oil, and whole-grain bread, making it a wholesome choice.

A person using a spoon to transfer a cherry tomato and basil topping onto a toasted slice of a baguette with other Summer bruschetta with tomato and basil sitting nearby on a cutting board.

☀️ Other Summer Appetizers

Ready to make the most delicious appetizer of the summer? Go for it!

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

A single serving of Summer bruschetta with tomato and basil resting on a wooden cutting board.
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5 from 1 vote

Summer Bruschetta with Tomato and Basil

A fresh and flavorful summer bruschetta featuring ripe tomatoes, fragrant basil, garlic, and olive oil served on crispy toasted bread for a perfect light appetizer.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American / Italian
Servings: 8
Calories: 112kcal
Author: Kris Longwell

Equipment

  • Grill pan or gas, charcoal, or electric grill.

Ingredients

  • 2 cups cherry tomatoes varied colors, halved or quartered
  • ⅓ cup basil fresh, chopped
  • ¼ cup extra-virgin olive oil
  • Kosher salt and black pepper
  • 1 large clove garlic halved, lengthwise
  • 1 baguette cut into ½-inch slices

Instructions

  • In a medium-sized bowl, gently stir together the tomatoes and the basil.
    2 cups cherry tomatoes, ⅓ cup basil
  • Add a couple of healthy dashes of the oil, and then add a couple of pinches of salt and pepper. Gently stir again.
    ¼ cup extra-virgin olive oil, Kosher salt and black pepper
  • Preheat a grill pan (or cast-iron skillet) over medium-high heat (or fire up your grill).
  • Brush the bread with the cut side of the garlic and then brush on some of the oil (only on one side of the bread).
    1 large clove garlic
  • Grill the bread until toasted on both sides, about 3 to 4 minutes per side.
    1 baguette
  • Transfer the toasted bread to a platter, oil side up. Mound the tomato-basil mixture on top of each slice. Serve at once.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The slices of bread can also be toasted in a cast-iron skillet or in a toaster oven if you don’t have a grill pan or outdoor grill. 
The tomato mixture can be made up to 24 hours in advance. Don’t recommend assembling until just before serving. 
 

Nutrition

Calories: 112kcal | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 286mg | Sugar: 98g

Mom’s Goulash (American-Style)

by 5 Comments

Mom’s Goulash (American-Style) is a classic comfort food made with hearty ground beef, tender elbow macaroni, and a rich tomato sauce. It’s a simple, satisfying meal that’s perfect for busy weeknights and sure to please the whole family. It’s quite a bit simpler than our Classic Hungarian Goulash, but no less delicious!

A white bowl filled with Mom's goulash (American-style) sitting on a white dinner plate with two pieces of toast resting on the plate next to the bowl.
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🥫 The Ingredients

The pantry-friendly ingredients in this classic dish come together effortlessly to create a deeply flavorful and comforting one-pot wonder. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Mom's goulash (American-style) on a wooden grey background including ground beef, macaroni pasta, bell pepper, onion, garlic, beef stock, tomato sauce, diced tomatoes, and herbs.

👉 Substitutions and Variations

  • Protein – Ground beef is traditional for this dish. We recommend lean beef (90% lean) to reduce the amount of grease. For a healthier version (but still delicious), consider ground turkey or ground chicken. Plant-based ground is great, too!
  • Tomatoes – We like the combination of tomato sauce and canned fire-roasted diced tomatoes. However, regular canned diced tomatoes, crushed tomatoes, stewed tomatoes, or even Ro-tel are all great choices.
  • Vegetables – We love the subtle flavor and texture of sautéed bell peppers, onion, and garlic. For a little zip, add a diced (seeded) jalapeño. You can also omit any of these ingredients and still have a delicious goulash.
  • Pasta – Small elbow macaroni is traditional, but any type of small pasta will work, including penne, ziti, rigatoni, bow tie, egg noodles, or large macaroni. You can’t go wrong!

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

Expert Tip

The sauce will be thin (not thick) when you first add the macaroni. This is normal. As the pasta cooks, it will absorb some of the liquid, and the sauce will naturally thicken. If you like a thinner sauce, add a little more broth once the pasta is tender. If you want your sauce thicker, continue simmering until the desired consistency is reached. Or, add 1 to 2 tablespoons of tomato paste.

👩🏼‍🍳 How To Make Mom’s Goulash (American-Style)

A person adding chopped onion from one glass bowl and chopped green bell pepper from another glass bowl into a skillet that had ground beef and minced garlic in it.
  1. Step 1: In a large skillet, add the ground beef, onions, bell pepper, and garlic. Cook until the meat is no longer pink.
A person holding small bowls of salt and pepper over a skillet filled with browned ground beef with sautéed bell peppers and onions in it.
  1. Step 2: Safely discard excess grease and lightly season the cooked beef with salt and pepper.
A person pouring beef broth from a plastic measuring cup into a skillet that is filled with browned ground beef, sautéed bell peppers and onion, as well as tomato sauce, fire roasted tomatoes, bay leaves, and seasonings.
  1. Step 3: Stir in the tomato sauce, fire-roasted tomatoes, Worcestershire sauce, bay leaves, salt, pepper, seasonings, and beef broth.
A person dumping uncooked small elbow macaroni from a glass bowl into a skillet filled with a red simmering American-style goulash meat sauce.
  1. Step 4: Stir to combine and then stir in the macaroni.
A wooden spatula being used to stir partially cooked elbow macaroni in a large skillet filled with a tomato and beef sauce.
  1. Step 5: Bring to a simmer and cook, stirring often, until pasta is tender and the sauce has thickened.
a person sprinkling chopped Italian parsley over the top of a skillet full of Mom's goulash (American-style) with a wooden spoon inserted into the middle of it.
  1. Step 6: Garnish with chopped parsley, if using.

🍽️ How To Serve, Store, and Reheat

  • This is perfect served right from the skillet, however, you can easily transfer the dish to a serving bowl. We like to garnish the dish with chopped Italian parsley, but that’s optional.
  • The dish is so hearty, you don’t need any sides. Toasted bread or easy skillet dinner rolls are a wonderful accompaniment.
  • Leftovers are even more delicious. They will keep in an air-tight container with a lid in the fridge for 5 to 6 days.
  • Reheat in a skillet on the stove over medium heat with a splash or two of broth or water.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Mom’s Goulash (American-style) ahead of time?

Yes, goulash tastes even better the next day as the flavors meld, and it reheats well for quick meals.

What type of pasta is best for American-style goulash?

Elbow macaroni is the traditional choice, but you can also use other small pasta shapes such as shells or rotini.

Can I add vegetables to Mom’s Goulash (American-style)?

Absolutely! Adding sautéed zuchinni, squash, or mushrooms can enhance the flavor and nutrition of the dish.

How is American-style goulash different from traditional Hungarian goulash?

American-style goulash is a simple, hearty pasta and ground beef dish with tomato sauce, while Hungarian goulash is a stew made with chunks of beef, paprika, and a rich broth, often served without pasta.

A deep skillet filled with Mom's goulash (American-style) with a wooden spoon inserted into it with a small bowl of chopped parsley sitting nearby.

😋 Other Weeknight Winner Recipes

Ready to make a dish that the whole family will cherish? Go for it!

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

A white bowl filled with Mom's goulash (American-style) sitting on a white dinner plate with two pieces of toast resting on the plate next to the bowl.
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5 from 2 votes

Mom’s Goulash (American-Style)

Mom's American-style goulash is a family favorite comfort meal featuring tender ground beef, elbow macaroni, and a savory tomato sauce, all cooked together in one easy pot.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 455kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet 12-inch

Ingredients

  • 1 lb ground beef 90% lean
  • 1 green bell pepper seeded and chopped
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2½ cups beef broth
  • 1 14.5 oz can fire-roasted tomatoes diced, with juices
  • 8 oz can tomato sauce
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon basil dried
  • 1 teaspoon oregano dried
  • 2 bay leaves fresh or dried
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1½ cup small elbow macaroni
  • 1 cup shredded cheddar (optional)
  • 2 tablespoon Italian parsley chopped, for garnish (optional)

Instructions

  • In a large skillet over medium heat, cook the beef with the peppers, onion, and garlic. Cook until the beef is no longer pink and the veggies are tender, about 5 to 8 minutes. Stir in a pinch of salt and pepper. Safely discard most of the excess grease.
    1 lb ground beef, 1 green bell pepper, 1 medium onion, 4 cloves garlic
  • Stir in the beef broth, tomatoes, tomato sauce, Worcestershire sauce, basil, oregano, bay leaves, salt, and pepper. Bring to a simmer.
    2½ cups beef broth, 1 14.5 oz can fire-roasted tomatoes, 8 oz can tomato sauce, 2 teaspoon Worcestershire sauce, 1 teaspoon basil, 1 teaspoon oregano, 2 bay leaves, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
  • Stir in the macaroni and simmer until the pasta is tender and the sauce has thickened, about 15 to 20 minutes.
    1½ cup small elbow macaroni
  • Serve at once with shredded cheddar and chopped Italian parsley, if desired.
    1 cup shredded cheddar, 2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We like fire-roasted diced tomatoes, but any type of canned tomatoes will work, including diced, crushed, or stewed.
The sauce will be thin before you add the macaroni. As the pasta absorbs some of the liquid, the sauce will thicken. If you want the sauce thinner, stir in a splash or two of broth. If you want it thicker, let the sauce simmer another 10 minutes, or stir in tomato paste. 
Leftovers are excellent and can be stored in an air-tight container in the fridge for 5 to 6 days. Reheat on the stove over medium heat until bubbly. Add a splash of broth or water to loosen the sauce. 

Nutrition

Calories: 455kcal | Carbohydrates: 10g | Protein: 29g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 2003mg | Potassium: 730mg | Fiber: 2g | Sugar: 4g | Vitamin A: 827IU | Vitamin C: 34mg | Calcium: 269mg | Iron: 4mg

Slow Cooker Pepper Steak

by 8 Comments

Slow Cooker Pepper Steak is a hearty and flavorful dish where tender strips of beef are slow-cooked with bell peppers and savory seasonings to perfection. Served with perfectly steamed white rice, it makes for a satisfyingly delicious and easy meal any night of the week.

An overhead view of two shallow bowls filled with servings of slow cooker pepper steak and steamed white rice.
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🥩 The Ingredients

The ingredients for this recipe are easy to find and blend perfectly to create a deeply flavorful and satisfying dish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for slow cooker pepper steak on a grey wooden background including bell peppers, onion, garlic, sirloin, ginger, beef stock, oil, soy sauce, hoisin sauce, and brown sugar.

🫑 Substitutions and Variations

  • Protein – There are a variety of cuts of beef you can use. Round steak is commonly used. Flank, flap, or skirt are all great options. No need to use an expensive cut, as the meat will be tender from the slow cooking process. Strips of chicken or pork tenderloin can be substituted.
  • Peppers – Since they are a key ingredient for this dish, we don’t recommend omitting them. However, feel free to use red, green, yellow, or orange, or even better, a combination of them. To add a little heat, throw strips of a jalapeño pepper or sliced serrano pepper.
  • Sauce ingredients – Hoisin sauce can be found in the Asian section of most supermarkets. Oyster sauce is a perfectly acceptable substitution. Light brown sugar or honey can be substituted for the dark brown sugar. Low-sodium soy sauce is always a great choice.

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

👩🏼‍🍳 How to Make Slow Cooker Pepper Steak

A person using a small whisk to stir a bowl filled with pepper steak sauce while holding a small bowl of red pepper flakes nearby.
  1. Step 1: In a small bowl, mix together the sauce ingredients.
A person using his hands to drop sliced bell peppers and onion into the bottom of a slow cooker.
  1. Step 2: Place the sliced peppers and onions in the bottom of your slow cooker.
Slices of sirloin simmering in a large black non-stick skillet on a gas stove.
  1. Step 3: Sear the strips of beef in the sesame oil until browned all over.
A person pouring a brown pepper steak sauce over seared pieces of sirloin and sliced bell peppers and onion in the bottom of an oval slow cooker.
  1. Step 4: Place the seared beef over the peppers and onion, and then pour the sauce over the top.
A large serving spoon being used to raise a serving of slow cooker pepper steak from the inside of a large oval slow cooker.
  1. Step 5: Cook on LOW for 6 to 8 hours. Stir before serving.
A person using a large serving spoon to place a mound of slow cooker pepper steak onto a shallow bowl filled with steamed white rice.
  1. Step 6: Serve over a bed of steamed rice!

Expert Tip

If you leave the peppers in the slow cooker for 6 to 8 hours, they will be very tender and almost dissolve into the sauce. They are still delicious, but very melt-in-your-mouth tender. If you like your peppers not to be so tender, then stir them in after about 3 to 4 hours of cooking.

🍽️ How To Serve and Reheat

  • This dish is wonderful served over perfect steamed white rice. However, we also enjoy it with cooked noodles (pasta). We serve with extra soy sauce at the table.
  • For serving, either transfer the pepper steak from the slow cooker to a large bowl or platter, or plate each person’s dish individually.
  • For a fun Asian dinner party experience, serve the pepper steak with homemade egg rolls, authentic scallion pancakes, or classic crab rangoon.
  • Leftovers are even better the next day! Reheat in a skillet over medium heat, or place in a dish covered with foil and bake for 20 minutes at 325F°, or until heated through. It can also easily be reheated in the microwave.

🙋🏽‍♂️ Frequently Asked Questions

Can slow cooker pepper steak be made in a wok instead?

Yes, you can make pepper steak in a wok by quickly stir-frying the beef and peppers, but the texture and flavor will differ from the slow-cooked version.

Can I freeze leftovers of slow cooker pepper steak?

Yes, it freezes well—store leftovers in an airtight container for up to 3 months and thaw before reheating.

Is slow cooker pepper steak spicy?

No, it is typically mild, but you can easily adjust the spice level by adding chili flakes or hot peppers to suit your taste.

Is slow cooker pepper steak gluten-free?

An overhead view of the inside of a slow cooker that is filled with pepper steak in a dark brown gravy with a wooden spoon in the middle of the sauce.

😋 Other Amazing Slow Cooker Dishes

Ready to make the best pepper steak this side of Chinatown? 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 slow cooker pepper steak on top of steamed white rice on colorful shallow bowl.
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5 from 2 votes

Slow Cooker Pepper Steak

This delicious recipe features tender beef and crisp bell peppers simmered in a savory sauce, making for an easy, flavorful meal perfect over steamed rice. Your slow cooker does most of the work for you! An instant family favorite.
Prep Time15 minutes
Cook Time6 hours 10 minutes
Total Time6 hours 25 minutes
Course: Entree / Slow Cooker
Cuisine: Chinese / Asian
Servings: 4
Calories: 392kcal
Author: Kris Longwell

Equipment

Ingredients

For the Sauce

  • 2 teaspoon garlic minced
  • 2 teaspoon ginger minced
  • ¼ cup hoisin sauce
  • ½ cup beef broth or stock
  • ⅓ cup soy sauce
  • 1 tablespoon dark brown sugar
  • ½ teaspoon red pepper flakes
  • 2 tablespoon cornstarch

For the Pepper Steak

  • 2 tablespoon sesame seed oil
  • 1½ lbs top sirloin cut into strips
  • 1 medium onion cut into strips
  • 3 bell peppers stemmed, seeded, and cut into strips
  • steamed white rice for serving

Instructions

  • In a medium bowl, mix together the sauce ingredients. Whisk until the cornstarch has dissolved. Set aside.
    2 teaspoon garlic, 2 teaspoon ginger, ¼ cup hoisin sauce, ½ cup beef broth, ⅓ cup soy sauce, 1 tablespoon dark brown sugar, ½ teaspoon red pepper flakes, 2 tablespoon cornstarch
  • Heat the sesame oil in a large skillet over medium-high heat. Add the beef and sear for a few minutes on each side, until just browned. Set aside. Discard excess grease safely.
    2 tablespoon sesame seed oil, 1½ lbs top sirloin
  • Place the bell pepper and onion strips in the bottom of your slow cooker.
    1 medium onion, 3 bell peppers
  • Top with the seared beef and pour the sauce over the top.
  • Cook on LOW for 6 to 8 hours. In the last 15 minutes of cooking, remove the lid and stir the sauce. Stir occasionally as the sauce thickens.
  • Serve at once with steamed rice!
    steamed white rice

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Round steak, flank steak, skirt steak, or stew meat are all good choices for the beef. No need for an expensive cut since the meat will become tender as it slow cooks. 
Dried ginger can be substituted for fresh; however, fresh will deliver a more authentic flavor. If using dried, go with just 1 tsp. 
Leftovers are even better the next day. Store in an air-tight container with a lid in the fridge for 5 to 6 days. Reheat in skillet on the stove or in a covered (with foil) dish in a 325°F oven until heated through, usually about 15 to 20 minutes. 

Nutrition

Calories: 392kcal | Carbohydrates: 24g | Protein: 42g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 101mg | Sodium: 898mg | Potassium: 916mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2870IU | Vitamin C: 117mg | Calcium: 66mg | Iron: 4mg

Filipino Chicken Adobo

by 5 Comments

Filipino Chicken Adobo is a flavorful and comforting dish made by simmering tender chicken in a savory blend of soy sauce, vinegar, garlic, and spices. It’s perfectly served with easy steamed white rice, soaking up every delicious drop of the sauce.

A large non-stick skillet filled with Filipino adobo chicken with a thick sauce over the chicken and in the bottom of the pan and topped with chopped scallions.
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🍗 The Ingredients

With just a handful of simple ingredients, adobo chicken comes together to create one of the most flavorful and beloved dishes in the world. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Filipino chicken adobo on a grey wooden background including raw chicken thighs and legs, soy sauce, brown sugar, vinegar, scallions, oil, peppercorns, bay leaves, and garlic.

👉 Substitutions and Variations

  • Protein – Dark chicken pieces, typically thighs, are traditional. We like bone-in, skin-on because we think it delivers great flavor. However, we’ve used boneless, skinless thighs and they are delicious, too. Breasts tend to dry out during the braising process, but they are still tasty. Pork loin (cut into bite-sized pieces) is also commonly used in the Philippines.
  • Soy sauce – For the most authentic flavor, go with Silver Swan Soy Sauce. It’s most commonly used in the Philippines. However, regular soy sauce or low-sodium soy sauce still delivers amazing flavor. Dark soy sauce is not recommended.
  • Vinegar – Cane vinegar is traditional. However, white wine vinegar or distilled white vinegar are both perfectly acceptable substitutions.
  • Sugar – We recommend dark brown sugar, but regular granulated sugar or even honey can be substituted.
  • Flavor enhancers – Bay leaves, peppercorns, and garlic are all key ingredients in the dish and shouldn’t be omitted.

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

Expert Tip

The longer you allow the chicken to marinate, the deeper the flavor will be. We recommend 12 to 24 hours. However, if you are crunched for time, you can marinate for just 1 hour and still get delicious results.

👨‍🍳 How To Make Filipino Chicken Adobo

A person pouring soy sauce into a large freezer baggie that is filled with marinated chicken pieces.
  1. Step 1: Place the chicken in a large baggie and add the garlic, bay leaves, peppercorns, vinegar, and soy. Seal and chill for 1 hour, or preferably overnight.
Marinated chicken thighs and legs being seared in a large non-stick skillet on a gas stove.
  1. Step 2: Remove the chicken from the marinade and sear in a hot skillet with oil, 2 minutes per side.
A person pouring water from a measuring cup into a large skillet on a gas stove that is filled with a simmering soy sauce and vinegar mixture.
  1. Step 3: Remove the chicken, and bring the reserved marinade, brown sugar, and water to a boil.
A person using a metal pair of tongs to place seared marinated chicken pieces into a skillet filled with a simmering Filipino chicken adobo sauce.
  1. Step 4: Add the chicken, lower the heat, and simmer until the chicken reaches 165°F, about 30 minutes.
A person using a large spoon to basted chicken pieces that are simmering in a Filipino chicken adobo sauce on a gas stove.
  1. Step 5: Once the sauce has thickened, braise the chicken all over.
A person placing a fully cooked Filipino chicken adobo thigh onto a plate of steamed white rice and a cooked chicken leg.
  1. Step 6: Serve at once with steamed rice. Pour additional sauce over the top of the chicken.

🍽️ How To Serve, Store, and Reheat

  • This dish is best served piping hot, right out of the skillet.
  • You can place all of the chicken on a large platter and let guests serve themselves, or plate the dish individually.
  • Perfect steamed rice is a must. A vegetable side dish, such as easy roasted broccoli, braised baby bok choy, or even maple-glazed carrots, is a wonderful complement to the chicken.
  • Be sure to serve the additional sauce at the table. It’s what really brings it all together.
  • Leftovers are even better the next day. Place in a baking dish covered with foil and bake for 20 minutes at 325°F, or until heated through. Store leftovers in an air-tight container in the fridge for 3 to 5 days.

🙋🏽‍♂️ Frequently Asked Questions

What cuts of chicken are best for Filipino chicken adobo?

Chicken thighs and drumsticks are preferred for their tenderness and flavor, but you can also use a whole chicken or a mix of cuts based on your preference.

Can I make Filipino chicken adobo ahead of time?

Yes! In fact, adobo tastes even better the next day as the flavors have more time to meld, making it a great make-ahead dish.

Is it necessary to use vinegar in chicken adobo?

Yes, vinegar is a key ingredient that gives adobo its signature tangy flavor and helps tenderize the chicken, but you can adjust the amount to suit your taste.

Is Filipino chicken adobo the same as Mexican adobo?

No, Filipino chicken adobo and Mexican adobo are different dishes; Filipino adobo is a vinegar and soy sauce-based stew, while Mexican adobo typically refers to a chili-based marinade or sauce.

A serving of Filipino chicken adobo including a chicken leg and thigh resting on a bed of steamed white rice and garnished with chopped scallions all on a white dinner plate.

🌎 Other International Chicken Dishes

Ready to make the best chicken dish on the block? Go for it!

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

A large non-stick skillet filled with Filipino adobo chicken with a thick sauce over the chicken and in the bottom of the pan and topped with chopped scallions.
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5 from 3 votes

Filipino Chicken Adobo

This Filipino Chicken Adobo recipe features tender chicken simmered in a savory blend of soy sauce, vinegar, garlic, and spices, creating a rich and tangy dish that's easy to make and perfect served with steamed rice.
Prep Time15 minutes
Cook Time40 minutes
Marinating2 hours
Total Time2 hours 55 minutes
Course: Entree
Cuisine: Filipino
Servings: 4
Calories: 657kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet preferably non-stick

Ingredients

  • 3 lbs chicken thighs and legs, bone-in, skin-on
  • 4 cloves garlic minced or crushed
  • 5 bay leaves fresh
  • ¾ cup soy sauce
  • ½ cup cane vinegar or white wine vinegar
  • 1 tablespoon black peppercorns
  • 2 tablespoon olive oil
  • 1 tablespoon dark brown sugar
  • 1 cup water
  • 2 tablespoon scallions chopped, for garnish (optional)
  • steamed rice

Instructions

  • Place the chicken in a large freezer baggie (or bowl). Add the garlic, bay leaves, soy sauce, vinegar, and peppercorns. Seal the baggie (or cover the bowl with plastic wrap), and refrigerate for 1 to 2 hours, or even better, overnight.
    3 lbs chicken thighs, 4 cloves garlic, 5 bay leaves, ¾ cup soy sauce, ½ cup cane vinegar, 1 tablespoon black peppercorns
  • Remove the chicken from the marinade and place it on a platter. Hold onto the marinade.
  • Heat the oil in a large skillet over medium-high heat. Working in batches, if necessary, sear the chicken for 2 minutes on each side. Set aside on a platter (the chicken will not be cooked through at this point). Continue with the remaining chicken.
    2 tablespoon olive oil
  • Safely discard the oil and rendered grease in the skillet. Add the reserved marinade (including peppercorns and bay leaves), brown sugar, and water to the skillet. Bring to a boil. Lower the heat to a simmer and nestle the chicken (with collected juices) into the skillet, skin-side down. After 15 minutes, turn the chicken pieces over and cook for another 15 minutes, or until the internal temperature reaches 165°F to 175°F.
    1 tablespoon dark brown sugar, 1 cup water
  • Remove the chicken and place it on a clean platter. Turn the heat on high and simmer the sauce until slightly thickened, about 10 minutes. It should coat the back of a spoon.
  • Return the chicken to the sauce and simmer for another 5 minutes.
  • Serve at once with steamed rice and garnish with chopped scallions, if using.
    2 tablespoon scallions, steamed rice

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Boneless chicken thighs can be substituted for the bone-in, skin-on. The braising time will be less. A digital thermometer ensures perfectly cooked chicken (no less than 165°F). 
Leftovers will keep in an air-tight container in the fridge for 4 to 5 days. Reheat in a baking dish covered with foil in a 325°F oven for 20 minutes, or until heated through. 

Nutrition

Calories: 657kcal | Carbohydrates: 9g | Protein: 60g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 333mg | Sodium: 1457mg | Potassium: 848mg | Fiber: 1g | Sugar: 4g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 4mg

Baked Teriyaki Salmon

by Leave a Comment

Baked Teriyaki Salmon is a quick and easy dish that’s both delicious and packed with nutrients. With a flavorful homemade glaze, it’s wonderful served with classic steamed rice for a perfect, healthy meal any night of the week.

An elegant white dinner plate filled with a serving of baked teriyaki salmon over steamed white rice next to a serving of roasted broccoli with a glass of white wine nearby.
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🍣 The Ingredients

Made with simple, readily available ingredients, this baked teriyaki salmon recipe delivers a restaurant-quality dish you can effortlessly recreate at home. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients on a grey wooden background including center-cut salmon fillets, ginger, garlic, soy sauce, chicken stock, scallions, and seasonings.

🍗 Substitutions and Variations

  • Protein – This recipe works wonderfully with salmon, but you can use almost any type of fish fillet. Cod, haddock, snapper, or even catfish are great options. Shrimp is also excellent. Baked Teriyaki Chicken Thighs or Teriyaki Chicken Wings are amazing if you’re in the mood for chicken!
  • Teriyaki Sauce – All of the ingredients can be found in the Asian section of most well-stocked supermarkets. If you can’t find mirin, go with rice wine vinegar and 1 teaspoon of sugar. Bottled teriyaki sauce can be used in a pinch, but making the sauce from scratch is easy and significantly better.
  • Broth – Chicken, seafood, or vegetable stock/broth are all great options.

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

👩🏼‍🍳 How To Make Baked Teriyaki Salmon

A person spraying a baking sheet that is lined with foil with cooking spray.
  1. Step 1: Cover a baking sheet with foil and coat it with cooking spray.
A person holding a small bowl of sesame oil in one hand and another small bowl filled with minced garlic and ginger over a medium-sized bowl filled with a teriyaki sauce.
  1. Step 2: Whisk together the marinade ingredients (excluding the cornstarch).
A person using a small ladle to pour teriyaki marinade over four uncooked salmon fillets that have been seasoned with black pepper in a glass baking dish.
  1. Step 3: Season the salmon with pepper and then coat with about one third of the marinad.
A person pouring teriyaki salmon marinade from a glass baking dish into a small glass bowl next to four uncooked marinated salmon fillets on a foil-lined baking sheet.
  1. Step 4: Marinate for about 20 minutes, then transfer to a prepared pan and save the marinade.
A person pouring a cornstarch slurry from a small silver bowl into a small saucepan filled with a simmering teriyaki sauce on a gas stove.
  1. Step 5: Bring the marinade to a simmer and add the cornstarch slurry. Simmer until slightly thickened.
A person spooning a teriyaki glaze over freshly baked marinated salmon fillets that are resting on a foil-lined baking sheet.
  1. Step 6: Pour the sauce over the salmon and serve with sesame seeds and chopped scallions.

🙋🏽‍♂️ Frequently Asked Questions

Can I use fresh salmon instead of frozen for baked teriyaki salmon?

Yes, fresh salmon works perfectly and often yields a more tender and flavorful result, but frozen salmon can be used as long as it’s properly thawed before cooking.

How long should I marinate the teriyaki salmon for the best flavor?

Marinating the salmon for at least 20 minutes allows the teriyaki glaze to penetrate the fish. But for even deeper flavor, marinate for up to 2 hours in the refrigerator.

What can I serve with baked teriyaki salmon?

Baked teriyaki salmon pairs wonderfully with steamed rice, sautéed vegetables, or a fresh green salad for a balanced and delicious meal.

A partially eaten fillet of baked teriyaki salmon resting on a bed of steamed white rice next to roasted broccoli on a white dinner plate.

🐠 Other Salmon Recipes

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

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

A close-up view of a baked teriyaki salmon fillet on a bed of white rice with a side of roasted broccoli next to it all on a white dinner plate.
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Baked Teriyaki Salmon

This baked teriyaki salmon recipe features tender, flavorful fish glazed with a sweet and savory homemade teriyaki sauce—an easy, healthy dinner ready in under 30 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entree
Cuisine: Asian cuisine
Servings: 4
Calories: 329kcal
Author: Kris Longwell

Equipment

  • baking pan
  • foil
  • baking dish 9×13"

Ingredients

  • ½ cup soy sauce
  • ¼ cup mirin
  • ½ cup chicken broth or seafood stock
  • 1 teaspoon sesame seed oil
  • 2 teaspoon garlic minced
  • 2 teaspoon ginger fresh, minced
  • 1½ lbs salmon center cut, cut into fillets
  • ground black pepper
  • Cooking spray
  • 1½ tablespoon water
  • 1 tablespoon cornstarch
  • 4 scallions chopped, for garnish
  • 2 tablespoon sesame seeds toasted, for garnish

Instructions

  • Preheat oven to 400°F.
  • In a medium bowl, mix together the soy, mirin, broth, sesame oil, garlic, and ginger.
    ½ cup soy sauce, ¼ cup mirin, ½ cup chicken broth, 1 teaspoon sesame seed oil, 2 teaspoon garlic, 2 teaspoon ginger
  • Place the salmon in a baking dish and sprinkle pepper over the tops of the fillets. Drizzle about ⅓ of the marinade over the salmon. Cover with foil or plastic wrap and refrigerate for 20 minutes to 2 hours.
    1½ lbs salmon, ground black pepper
  • Transfer the salmon to the baking pan that has been lined with foil and coated with cooking spray. Bake for 12 to 15 minutes, until flaky and just cooked through.
    Cooking spray
  • While the salmon is baking, pour the marinade from the dish into a small saucepan with the rest of the marinade. In a small bowl, stir together the water and the cornstarch to create a slurry. Once the sauce is simmering, stir in the slurry and continue stirring until slightly thickened. Remove from the heat.
    1½ tablespoon water, 1 tablespoon cornstarch
  • Remove the salmon from the oven and spoon the teriyaki sauce over the tops of each fillet. Garnish with toasted sesame seeds and chopped scallions. Serve at once with more sauce served tableside.
    4 scallions, 2 tablespoon sesame seeds

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Bake the salmon until an internal temperature reaches 145°F, usually about 15 minutes. The salmon will be slightly pink and flaky. 
Leftovers will keep for 1 to 2 days in an air-tight container in the fridge. 

Nutrition

Calories: 329kcal | Carbohydrates: 12g | Protein: 38g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 1920mg | Potassium: 962mg | Fiber: 1g | Sugar: 4g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 3mg

Best-Ever Cheeseburger

by 1 Comment

Our recipe for the best-ever cheeseburger features juicy ground meat, soft homemade hamburger buns, and tangy homemade ketchup, all topped with the classic fixings. Complete the ultimate burger experience by pairing it with authentic pub-style fries!

A person holding a best-ever cheeseburger consisting of a juicy beef burger topped with melting cheddar cheese, lettuce, tomato, red onion, and pickles all sandwiched between a toasted homemade hamburger bun.
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🥩 The Ingredients

Using top-notch yet affordable beef combined with homemade buns, ketchup, and fresh ingredients, this recipe delivers an unforgettable burst of flavor in every bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients on a grey wooden background for best-ever cheeseburger including skirt steak, flat-iron steak, buns, tomatoes, onion, cheese, pickles, seasonings, and homemade ketchup.

🧀 Substitutions and Variations

  • Beef – We find that using freshly ground beef gives you the juiciest burger possible. Packaged ground beef is often mixed with many other types of beef, and not the freshest. We love the juicy combination of skirt steak and flat iron steak, but flap steak, top sirloin, and beef short rib meat are all excellent choices. No need to invest in an expensive cut of meat (ie, beef tenderloin). Grinding the beef will deliver very tender, juicy burgers.
  • Seasonings – We find that adding salt and freshly ground pepper is all you need for the perfect burger. Wait until just before grilling to season. If you salt the burgers too far in advance, they will not be as juicy after being cooked.
  • Buns – Homemade hamburger buns truly knock this burger out of the park. We also love going with our homemade pretzel buns, too! Of course, store-bought will work, but remember, you’re amazing for the best cheeseburger of all time!
  • Toppings – Go with your favorite cheese. We love cheddar, Colby, smoked Gouda, and even bleu cheese. Add the cheese in the final moments of cooking. For the other toppings, go with the freshest produce you can find. And homemade ketchup, homemade mayonnaise, and Carolina-style mustard bring the burger to the next level!

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

Expert Tip

Resist packing the burgers too tightly when you are forming them. You’ll want them compact enough so they don’t fall apart on the grill, but a loosely packed burger will have little air pockets where juices will collect, making for an extra-juicy burger. Using a digital kitchen scale to weigh your burgers ensures that each burger cooks evenly.

👩🏼‍🍳 How To Make the Best-Ever Cheeseburger

Chunks of skirt steak and flat iron steak being put through a meat grinder with the coarsely ground meat dropping into a glass bowl on a black marble counter.
  1. Step 1: Cut the steaks into chunks and then grind with the widest die (⅜ to ¼-inch) or chop in a food processor.
A person sprinkling coarse Kosher salt over the top of a freshly formed hamburger patty resting on a wooden cutting board.
  1. Step 2: Form about 5 ounces of meat into a ball, and then gently flatten into a disc. Season with salt just before grilling.
A person placing a slice of cheddar cheese over a grilled hamburger patty that is sitting next to four other grilled hamburger patties.
  1. Step 3: Grill over direct heat until an internal temperature of 160°F, and then add a slice of quality cheese.
A person holding up a homemade hamburger bun that is being toasted, along with several other buns, on a gas grill.
  1. Step 4: Meanwhile, butter and toast the buns on the grill until lightly browned and toasty.
A person using a spoon to spread homemade ketchup on a bottom half of a toasted homemade hamburger bun resting on a wooden cutting board.
  1. Step 5: Smear the homemade ketchup onto the toasted bottom half of the bun.
A person sliding a grilled hamburger patty with cheese onto the bottom half of a toasted hamburger bun that is topped with homemade ketchup and green leaf lettuce.
  1. Step 6: Add your favorite toppings to the burgers and serve them at once!

🍽️ How to Serve

  • The ketchup can be made several days in advance, and actually gets better with a couple of days of chilling. We recommend making the buns the same day you serve the burgers; however, they can be made 4 to 5 hours in advance. Don’t slice them until you are almost ready to toast them. The meat can be ground and formed into patties the night before. Don’t season them until just before grilling them.
  • The burgers are perfect with traditional fixings, including sliced fresh tomatoes, pieces of torn green leaf lettuce (or chopped iceberg), thinly sliced red onions, your favorite burger-style pickles, and, of course, tangy ketchup and creamy mayonnaise.
  • We love to serve these burgers with the classic sides, including best-ever potato salad, caprese pasta salad, diner-style coleslaw, and Southern baked beans.

Expert Tip

When serving a crowd, it’s best to cook the burgers to at least medium. You don’t want the inside of the burger to be too pink or red. A digital thermometer is crucial for making sure your burgers reach 155 to 160°F for the perfectly cooked patty.

🙋🏽‍♂️ Frequently Asked Questions

What type of ground beef is best for making the best-ever cheeseburger?

For juicy and flavorful burgers, choose ground beef with a fat content of around 80/20 (80% lean, 20% fat), which provides the perfect balance of moisture and taste. Our favorite cuts are a combination of any of the following: Flat iron, flap steak, skirt steak, top sirloin, and chuck.

Can I make the homemade hamburger buns and ketchup ahead of time?

Yes! Although the buns are best when they are freshly baked, they can be prepared a day in advance and stored in an airtight container, while homemade ketchup can be made ahead and refrigerated for up to two weeks.

What are some classic toppings to include on the best-ever cheeseburger?

Classic toppings include crisp lettuce, ripe tomato slices, sliced onions, pickles, and your favorite cheese—cheddar or American cheese work great for that melty, savory finish.

A best-ever cheeseburger topped with a slice of tomato, thin slices of red onion, bread and butter pickles, resting on green leaf lettuce, homemade ketchup, all inside a homemade hamburger bun.

🍔 Other Amazing Burger Recipes

Ready to make the best cheeseburger 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 best-ever cheeseburger topped with a slice of tomato, thin slices of red onion, bread and butter pickles, resting on green leaf lettuce, homemade ketchup, all inside a homemade hamburger bun.
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5 from 1 vote

Best-Ever Cheeseburger

Juicy ground beef stacked on soft homemade buns with tangy homemade ketchup and all your favorite classic toppings—this best-ever cheeseburger recipe is sure to satisfy every burger craving!
Prep Time45 minutes
Cook Time20 minutes
Bun Making4 hours
Total Time5 hours 5 minutes
Course: Entree / Cookout
Cuisine: American
Servings: 8
Calories: 469kcal
Author: Kris Longwell

Equipment

  • Meat grinder Or ask your butcher or chop in a food processor
  • Grill gas, charcoal, or electric

Ingredients

Do Ahead (Day Of or 1 Day Before Serving)

For the Cheeseburgers

  • 1¼ lb skirt steak
  • 1¼ lb flat iron steak See NOTES
  • coarse sea salt and black pepper
  • Cooking or grill spray
  • hamburger buns
  • ¼ cup unsalted butter room temperature
  • 6 slices cheddar cheese or your favorite type of cheese
  • ketchup
  • 2 medium ripe tomatoes thinly sliced
  • 2 cups green leaf lettuce cut into bite-sized pieces
  • 1 medium red onion thinly sliced
  • hamburger pickles dill or bread and butter

Instructions

Do Ahead (up to 1 week)

  • Prepare the ketchup and keep it stored in a jar or container with a lid in the fridge. If desired, let set out for 1 hour before serving.
    1 cup ketchup

Do Ahead (Morning of or Night Before)

  • Make the hamburger buns. Let cool completely. If making them more than several hours before serving, store in an air-tight container. Cut them in half no more than an hour before toasting and/or warming to serve.
    6 hamburger buns

Make the Best-Ever Cheeseburgers

  • Cut the meat into 1 to 2-inch pieces. Grind the meat on the widest die (⅜ to ¼-inch). Or, have your butcher grind it for you. Or, chop the meat in your food processor.
    1¼ lb skirt steak, 1¼ lb flat iron steak
  • Form a ball of meat in your clean hands about 5 to 6 ounces (a little larger than a golf ball). Flatten the meat with the palm of your hand to form a patty. Don't press too hard; you don't want the meat to be too compact, yet firm enough to stay intact while on the grill. Season the patties on both sides with salt and pepper just before bringing them to the grill.
    coarse sea salt and black pepper
  • Lightly oil the grates of your grill, then turn it to medium-high heat.
    Cooking or grill spray
  • Slice the buns in half and butter the insides. Set aside.
    hamburger buns, ¼ cup unsalted butter
  • Place the patties over direct heat, with the lid closed, and cook until internal temperature reaches 155 to 160°F for medium, flipping a time or two (See NOTES).
  • Add the buns over direct heat and cook until lightly browned and toasty. Place on a platter.
  • Meanwhile, add the cheese to the burgers, close the grill, and cook for another 30 seconds to 1 minute. Remove the burgers to a platter.
    6 slices cheddar cheese
  • Serve at once with desired condiments and fixings.
    ketchup, 2 medium ripe tomatoes, 2 cups green leaf lettuce, 1 medium red onion, hamburger pickles

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We recommend a combination of ground skirt steak and flat iron steak.  If you can’t find flat-iron, ask your butcher. He/she can usually cut you some. Flap steak, top sirloin, and even chuck are great options. Grinding them on the widest setting will deliver the juiciest burgers. 
Resist flipping the burgers too soon once you’ve placed them on the grates over direct heat. You want the burgers to start to form a bit of a crust on the exterior and cook on the inside before flipping. This will help keep the burger intact during the flipping process. If they do fall apart somewhat, use a metal spatula to press the burgers back together. 
Toasting the buns creates and delicious taste and texture, but it also creates a crispy exterior to the bun, which will help keep the buns from getting soggy from condiments and juicy burgers. 
Leftover burgers will keep covered or wrapped in the fridge for 3 to 5 days. 

Nutrition

Calories: 469kcal | Carbohydrates: 27g | Protein: 36g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 619mg | Potassium: 672mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1388IU | Vitamin C: 8mg | Calcium: 161mg | Iron: 4mg

Easy Homemade Ketchup

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This easy homemade ketchup recipe is a quick and flavorful way to elevate your favorite dishes with a fresh, tangy twist. Perfect for best-ever cheeseburger, homemade French fries, and crispy onion rings, it’s made with simple ingredients you likely already have in your pantry.

A person holding up a spoonful of easy homemade ketchup over a small glass jar of the same next to a cheeseburger resting on a crumpled brown piece of paper.
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🍅 The Ingredients

Made with pantry-friendly ingredients, this easy recipe combines simple flavors that come together to create a rich, tangy condiment that surpasses any store-bought version. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for easy homemade ketchup on a grey wooden background including bowls of tomato purée, brown sugar, seasonings, vinegar, water, tomato paste, jalapeño, onion, and garlic.

👉 Substitutions and Variations

  • Tomatoes – We find tomato purée or ground tomatoes deliver excellent taste and texture. However, you can use homegrown fresh tomatoes. Boil for about 30 seconds and then peel away the skin. You’ll need 4 to 5 medium tomatoes. Canned crushed tomatoes are a decent substitution.
  • Sugar – This ketchup has a touch of sweetness, but not too much. Light brown sugar gives just a hint of maple sweetness. Dark brown sugar will give a more pronounced maple sweetness, but it will still be good. Regular granulated sugar or honey is a fine substitute.
  • Seasonings – Use moderation when adding the seasonings. The combination of spices in this recipe provides a depth of flavor that tastes like classic ketchup, but with a deeper flavor profile. Ground cloves can be substituted for ground allspice. Be sure to give the ketchup a taste test (with a clean spoon) to get the salt level just right.

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

Expert Tip

You’ll definitely want the ketchup to cool completely before storing and serving. The flavors need at least 24 hours to meld. The taste is significantly improved after the ketchup has had time to chill in the fridge.

👩🏼‍🍳 How To Make Easy Homemade Ketchup

A person dumping a roughly chopped jalapeño pepper into a blender that is filled with puréed tomatoes, chopped onions, minced garlic, and light brown sugar.
  1. Step 1: Place the tomato purée, onion, garlic, brown sugar, and jalapeño in your blender. Purée until smooth.
A person pouring apple cider vinegar from a glass measuring cup into a blender filled with puréed tomatoes and vegetables.
  1. Step 2: Add the water and apple cider vinegar and purée again.
A person adding a pinch of seasoning into a skillet that is filled with a puréed tomato and vegetable mixture and small pinches of other types of seasonings.
  1. Step 3: Transfer to a large skillet over medium heat and add a pinch of each spice.
A person using a wooden spoon to stir simmering easy homemade ketchup in a large deep skillet on a gas stove.
  1. Step 4: Simmer over medium-low heat for 45 minutes, until thickened, stirring occasionally.
A person dumping ground black pepper from a teaspoon into a skillet filled with simmering easy homemade ketchup.
  1. Step 5: Season with salt and pepper.
A person using a small spoon to transfer easy homemade ketchup into a small glass jar on a wooden cutting board.
  1. Step 6: Let the ketchup cool, then transfer to a jar (with lid) and chill for at least 1 hour (preferably 24 hours).

🍽️ How To Serve

  • As mentioned, this ketchup is best after it’s had time to allow the flavors to meld, at least 24 hours. It will keep in the fridge for up to a month.
  • If serving at a cookout, we place the ketchup in a small bowl with a spoon. It’s also fun to serve the ketchup in a condiment squeeze bottle.
  • It can be served chilled or at room temperature. Remember to take the ketchup out of the fridge at least an hour before serving, if you want it to be at room temperature.

🙋🏽‍♂️ Frequently Asked Questions

Does homemade ketchup taste like store-bought ketchup?

While homemade ketchup has a similar tangy and sweet flavor, it offers a fresher, more vibrant taste without the preservatives and additives found in store-bought versions.

Can I adjust the sweetness or tanginess of easy homemade ketchup?

Yes! You can easily customize the flavor by adding more sugar for sweetness or extra vinegar for a tangier taste to suit your preference.

Is it possible to make homemade ketchup without added sugar?

Absolutely—try substituting sugar with natural sweeteners like honey or maple syrup, or simply reduce the amount of sweetener to create a less sweet version.

A person using a small spoon to smear easy homemade ketchup all over the top of a toasted hamburger bun on a wooden cutting board.

😋 Other Classic Condiments and Sauces

Ready to impress your guests with this amazing condiment? 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 small spoon being used to raise a spoonful of easy homemade ketchup from a small glass jar filled with the same.
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Easy Homemade Ketchup

This easy homemade ketchup recipe uses simple pantry ingredients to create a fresh, tangy, and naturally sweet condiment that's perfect for enhancing burgers, fries, and more. Quick to make and customizable to your taste, it’s a delicious alternative to store-bought ketchup. You'll never want to purchase the bottle variety again!
Prep Time10 minutes
Cook Time45 minutes
Chill time1 hour
Total Time1 hour 55 minutes
Course: Condiment
Cuisine: American
Servings: 12
Calories: 102kcal
Author: Kris Longwell

Equipment

  • 1 Blender or food processor, or immersion blender
  • 1 large, deep skillet

Ingredients

  • 1 28 oz can tomato purée
  • ½ large onion quartered
  • ½ jalapeño fresh, seeded, and roughly chopped
  • ¼ cup tomato paste
  • 2 tablespoon light brown sugar
  • ⅓ cup apple cider vinegar
  • 1 cup water
  • Pinch cayenne pepper
  • Pinch celery salt
  • Pinch dry mustard
  • Pinch ground allspice
  • Pinch ground ginger
  • Pinch ground cinnamon
  • ¾ teaspoon Kosher
  • ½ teaspoon black pepper ground

Instructions

  • Place the tomato purée, onion, jalapeño, tomato paste, and brown sugar into a blender or food processor and pulse until blended. Add the vinegar and water and purée until smooth.
    1 28 oz can tomato purée, ½ large onion, ½ jalapeño, ¼ cup tomato paste, 2 tablespoon light brown sugar
  • Transfer to a large skillet and add a pinch each of the cayenne, celery salt, mustard, allspice, ginger, and cinnamon. Cook over low heat, stirring every now and then, for 45 minutes, or until thickened.
    ⅓ cup apple cider vinegar, 1 cup water
  • Season with salt and pepper (taste, and add more salt, if desired). Let cool and then transfer to jars with a lid. Chill in the refrigerator for at least 1 hour and up to 1 month.
    Pinch cayenne pepper, Pinch celery salt, Pinch dry mustard, Pinch ground allspice, Pinch ground ginger, Pinch ground cinnamon, ¾ teaspoon Kosher, ½ teaspoon black pepper

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Go easy when adding the spices. The flavors meld as the ketchup chills in the fridge. Serve either chilled or at room temperature.
The ketchup will keep in an air-tight jar or container in the fridge for up to 1 month. 

Nutrition

Calories: 102kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 158mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg

Best-Ever Grilled BBQ Chicken

by 2 Comments

Best-Ever Grilled BBQ Chicken is juicy, flavorful, and perfectly charred, making it a standout dish for any cookout. Serve it alongside a creamy Classic Potato Salad and Diner-Style Coleslaw for the ultimate backyard meal everyone will love.

Grilled BBQ Chicken with visible grill marks resting on a metal sheet pan with a small white bowl of homemade BBQ sauce with a spoon in it nearby.
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🍗 The Ingredients

With just a handful of simple ingredients, this grilled BBQ chicken delivers incredible flavor, and the Easy Homemade BBQ Sauce is an absolute must for that authentic, mouthwatering taste. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for grilled BBQ chicken on a grey wooden background including uncooked chicken pieces, salt, pepper, olive oil, and BBQ sauce.

👉 Substitutions and Variations

  • Chicken – We recommend bone-in, skin-on chicken pieces because the process of salt brining makes the skin crisp. However, you can certainly go with boneless chicken breasts or thighs. They will cook in less time.
  • BBQ Sauce – Homemade is easy, can be made days in advance, and takes this dish to the next level. However, top-notch bottle sauce can be substituted in a pinch. Another delicious variation is to use Alabama White Sauce instead of BBQ. Both are amazingly yummy.
  • Seasoning – Salt and pepper are really all you need. The salt brine will also make the chicken very juicy and flavorful. For even more flavor, consider sprinkling on our Perfect BBQ Rub just before placing the chicken on the grill.

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

👩🏼‍🍳 How to Make the Best Grilled BBQ Chicken

A person sprinkling salt over raw bone-in, skin on chicken pieces that are sitting on baking rack on a sheet pan.
  1. Step 1: Season the chicken with salt and chill for 2 hours, or preferably 24 to 48 hours.
A person holding a small bowl of molasses in one hand and the other hand holding a small bowl of honey over a large glass bowl filled ketchup, mustard and other ingredients for homemade BBQ sauce.
  1. Step 2: In a large bowl, add the ketchup, brown sugar, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, and hot sauce. Stir to combine.
A person pouring a brown sauce into a large skillet filled with sautéed onions and spices.
  1. Step 3: Sauté the onion and garlic, then add the chili powder mixture. Then pour in the sauce.
A person pouring homemade BBQ sauce through a sieve that is resting over a ceramic bowl on a marble counter.
  1. Step 4: Simmer for 15 minutes, strain, and let cool.
Seasoned chicken legs and chicken thighs grilling on a gas grill.
  1. Step 5: Oil and pepper the chicken, then grill over indirect heat until an internal temperature of 155°F is reached.
A person brushing homemade BBQ sauce onto a grilled chicken leg that is being cooked on a gas grill with other grilled BBQ chicken pieces.
  1. Step 6: Brush with the BBQ sauce and transfer to the direct-heat side of the grill. Cook until lightly charred, then serve!

🍽️ How To Serve

  • You’ll want to make sure all chicken pieces have an internal temperature of 165°F. You may need to move the smaller pieces to the indirect heat side until the larger pieces are ready. A digital thermometer ensures perfectly cooked chicken!
  • We recommend allowing the chicken to rest on a platter for 5 to 10 minutes before serving them. This allows the juices to redistribute and let the chicken cool just a bit.
  • Have plenty of extra BBQ sauce available for guests. You’ll need to discard the sauce you used for basting.
  • This chicken pairs wonderfully with all the standard BBQ sides. Some of our favorites include Slow-Cooker Corn on the Cob, Southern-Style Baked Beans, Caprese Pasta Salad, and Foil Roasted Potatoes.

Expert Tip

Dry brining the chicken with salt for 24 to 48 hours completely dries out the skin, which will keep the skin from getting rubbery on the grill. The skin will be slightly crispy, and the meat is incredibly juicy.

🙋🏽‍♂️ Frequently Asked Questions

Can I bake the BBQ chicken instead of grilling it?

Yes, you can bake BBQ chicken in the oven at 400°F (200°C) for about 25-30 minutes, basting with sauce halfway through for a delicious alternative to grilling.

If I don’t have time to dry salt-brine the chicken, will Grilled BBQ Chicken still be good?

Yes, the chicken will still be flavorful and juicy without dry salt brining, but brining helps enhance tenderness and seasoning, so it’s recommended if you have the time.

How do I prevent the BBQ sauce from burning on the grill?

To avoid burning, apply the BBQ sauce during the last few minutes of grilling and cook over medium heat to allow the sauce to caramelize without charring. A few charred spots are good, however. Scooch the chicken on the hot grates every now to help keep the skin from sticking.

A person holding a grilled BBQ chicken leg over a silver sheet pan filled with more BBQ chicken pieces and a bowl of BBQ sauce.

🔥 Other Classic BBQ Recipes

Ready to make the best BBQ this side of Memphis? 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!

Grilled BBQ Chicken with visible grill marks resting on a metal sheet pan with a small white bowl of homemade BBQ sauce with a spoon in it nearby.
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5 from 1 vote

Best-Ever Grilled BBQ Chicken

Best-Ever Grilled BBQ Chicken is extra flavorful and juicy thanks to a 24 to 48-hour dry salt brine, while the tangy homemade BBQ sauce can be prepared days ahead for easy grilling perfection.
Prep Time30 minutes
Sauce Preparation and Chill Time1 day
Total Time1 day 30 minutes
Course: Entree / Cookout
Cuisine: American / BBQ
Servings: 6
Calories: 565kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill
  • Large tongs for handling the chicken on the grill

Ingredients

  • 4 lbs chicken pieces bone-in, skin-on
  • Kosher salt
  • 2 tablespoon olive oil or vegetable
  • black pepper
  • 1 cup BBQ sauce plus extra for serving

Instructions

  • Liberally sprinkle salt all over the chicken pieces. Place on a baking rack on a baking sheet and chill (uncovered) for a minimum of 2 hours, but 24 to 48 hours is best.
    4 lbs chicken pieces, Kosher salt
  • Prepare your grill for indirect and direct heating (2-zone).
  • Brush oil all over the chilled chicken and then season the chicken with pepper.
    2 tablespoon olive oil, black pepper
  • Place the chicken, skin-side up, over the indirect heat side of your grill. Close the lid and cook until the internal temperature reaches 150 to 155°F.
  • Slather BBQ sauce over the tops of the chicken pieces. Use a pair of tongs to carefully move the chicken to the direct-heat side of the grill, skin-side down. Slather more BBQ sauce onto the chicken. Grill for about 5 minutes, or until the skin is starting to brown and the BBQ sauce is beginning to caramelize.
    1 cup BBQ sauce
  • Turn the chicken over and cook for another 5 minutes, brushing on more BBQ sauce, if desired. The internal temperature should not be less than 165°F.
  • Place the chicken on a platter or a cutting board. Let rest for 5 to 10 minutes. Serve with fresh BBQ sauce on the side (discard the sauce you used to baste the chicken).

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Smaller chicken pieces will cook faster than the large ones. Once the smaller pieces reach an internal temperature of 165°F, move them back to the indirect heat side of the grill to keep them hot until the larger pieces are ready. Do this after you’ve applied the BBQ sauce. 
If doing this with boneless, skinless chicken pieces (breasts and/or thighs), the cooking time will take less time, depending on the size. A digital thermometer ensures perfectly cooked chicken. 
Leftover chicken will keep in an air-tight container for 3 to 4 days. Reheat in a dish covered with foil in the oven at 325°F for 15 to 25 minutes, or until heated through. 
The BBQ sauce can be made up to two weeks in advance. 

Nutrition

Calories: 565kcal | Carbohydrates: 19g | Protein: 39g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 154mg | Sodium: 635mg | Potassium: 499mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 395IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg

Homemade New York-Style Pizza

by 2 Comments

Homemade New York-style pizza is a delicious way to bring the classic pizzeria experience right into your kitchen. With the right tools, ingredients, and patience, you can make authentic New York-style pizza at home without a pizza oven, featuring a thin, chewy crust and flavorful toppings.

A person pulling a slice of homemade New York-style pizza from the entire pie that has been cut into six slices with a small bowl of grated cheese and two glasses of beer nearby.
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🍕 The Pizza Ingredients

The carefully selected ingredients for this amazing pizza work together to deliver the authentic taste and perfect chewy texture that define this iconic dish. Get started a few days before serving with authentic New York-Style Pizza Dough. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade New York-style pizza on a grey wooden background including flour, cheese, dough, pizza sauce, pepperoni, sausage, and seasonings.

🍅 Pizza Sauce and Toppings Ingredients

An arrangement of ingredients for New York-style pizza toppings on a wooden grey background including tomato sauce, ground pork, mozzarella, pepperoni, and seasonings.

👉 More About the Ingredients

  • Dough – For the most authentic taste with superior taste and texture, we highly recommend going with New York-Style Pizza Dough (with Starter). You can purchase dough from your local pizza restaurant, but this recipe truly delivers authentic taste and texture.
  • Tomatoes – The types of ground tomatoes and whole tomatoes that are used in NY pizzerias (and from artisanal pizza restaurants around the country) can easily be ordered online. However, keep in mind that they are typically only sold commercially, so they are sold in large quantities. We divide our tomatoes up and freeze them until we are ready to use them. However, San Marzano (certified) whole tomatoes and top-notch crushed tomatoes can be found in most supermarkets and will still deliver great taste.
  • Pork and Pepperoni – For best flavor, ask your butcher to grind pork shoulder on a medium grind. Packaged ground pork will work in a pinch, but ground pork should is amazing (and freezes wonderfully). We recommend pepperoni that is in natural casing, which can be found often in the deli section of most well-stocked supermarkets. Boar’s Head is excellent.
  • Mozzarella – For best flavor and even melting, we recommend whole milk mozzarella that is in a loaf (not shredded or sliced). Chop the fresh mozzarella in your food processor or with a large, sharp knife. Bagged shredded mozzarella can be used in a pinch, but non-sticking additives are added to shredded cheese and don’t deliver the creamy melted cheese you want with this pizza.

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

⚖️ The Tools

Having the right tools is essential for making perfect pizza dough with the ideal texture and crispness.

  • Digital scale – Necessary for measuring the exact right amount of flour. Weighing ingredients is much more precise than measuring by volume.
  • Palm scale – You’ll need this for weighing yeast and other ingredients. It should register to 0.01 grams.
  • Stand mixer – You can knead the dough by hand (from start to finish), but a stand mixer makes life much easier.
  • Straight-edge dough cutter – This is also called a “bench scraper.” It’s perfect for cutting the dough evenly and cleaning your counter.
  • Round-edge bowl scraper – This makes getting the tacky (sticky) dough out of the bowl so much easier.
  • Half sheet pan – Or, two quarter sheet pans.
  • Extra-Wide Plastic Wrap – Extra wide makes wrapping the dough in the pan easier, but regular size works well, too.
  • Tape Measure – For ensuring your pizza dough is 13 inches in diameter.
  • Large Rectangular Pizza Steels – You’ll want two of these. Large pizza stones work, too.
  • Extra-Wide Pizza Wheel – This makes getting the pizza in and out of your oven much easier.
  • Rocking pizza cutter – A pizza slicer is perfectly fine, but the cutter will give you more precision when slicing the pizza.

👩🏼‍🍳 How To Make New York-Style Pizza Sauce and Toppings

An immersion blender blending ground tomatoes in a glass bowl sitting on a wooden cutting board.
  1. Step 1: Purée the ground tomatoes, tomato paste, oregano, salt, and pepper with an immersion blender until smooth.
A person transferring hand-torn whole tomatoes into a bowl of ground tomatoes with a wooden spoon being held by his other hand.
  1. Step 2:
    Stir in the crushed tomatoes, then chill for 24 hours. 
A person using a small whisk to incorporate water into a mixture of dried fennel, anise seeds, salt, and pepper in a small glass bowl.
  1. Step 3: In a small bowl, mix together the ground fennel and anise seed with salt, pepper, and water.
A person holding a tablespoon of honey over a glass bowl filled with uncooked ground pork topped with dried seasonings.
  1. Step 4: Place the pork in a large bowl and top with the seasoning and honey. 
A person placing plastic wrap over a bowl of sweet feen sausage on a wooden cutting board.
  1. Step 5: Mix and cover with plastic wrap and chill for at least 2 hours.
A person holding a small silver bowl filled with olive oil next to a small white bowl filled with minced garlic.
  1. Step 6: Pour the oil over the garlic and let it rest for at least 2 hours. 

👨‍🍳 How To Make New York-Style Pizza

An expanded ball of New York-style pizza dough on a gold sheet pan that has been twice wrapped in plastic wrapy.
  1. Step 1: Allow the pizza dough to sit at room temperature for 2 hours. 
Two photos with the first being a person using his hand to stretch New York-style pizza dough on a floured surface and then the other photo of the dough being stretched even further.
  1. Step 2: Transfer dough to a flour/semolina-dusted surface and then use your hands to work the dough into a 13-inch diameter. 
A person using a spoon to spread pizza sauce on a circular pizza dough that is sitting on a large pizza wheel.
  1. Step 3: Gently pull the dough onto the peel and spoon on the sauce in a circular motion, starting at the center. 
A person placing a small piece of uncooked ground pork onto an uncooked homemade New York-style pizza on a large pizza wheel.
  1. Step 4: Sprinkle on the mozzarella, then the pepperoni, prepared fennel sausage, and dried oregano. 
A person holding a freshly baked homemade New York-style pizza on a large pizza wheel.
  1. Step 5: Bake for 10 minutes in the oven on a baking steel (or stone) that has been preheated to 500°F for at least 1 hour. Remove with a pizza peel.
A person holding a brush that is in a bowl of garlic-infused olive oil over a freshly baked homemade New York-style pizza.
  1. Step 6: Top with grated Parmesan and drizzle with the garlic oil. Slice and then serve at once! 

Expert Tip

Using two baking steels (or stones) helps to create an even browning on the bottom of the crust. After 4 to 5 minutes, turn the pizza 180° and then transfer it to the lower baking steel. The new steel will heat and brown the crust perfectly. It’s okay if there are some dark spots on the bottom of the crust. This is normal, but you don’t want them burned. This may take some practice as you learn the temperature of your oven.

A person holding up a slice of New York-style pizza revealing the nooks and crannies in the edge of the crust.

😋 Other Homemade Pizza Recipes

Ready to make the best pizza this side of the Big Apple? 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 pulling a slice of homemade New York-style pizza from the sliced pie that is sitting uneaten on a wooden cutting board.
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5 from 1 vote

Homemade New York-Style Pizza

Homemade New York-Style Pizza features a thin, chewy crust topped with savory tomato sauce and melted cheese, capturing the classic flavors of the Big Apple right in your own kitchen. You'll need to invest in a few tools, some specific ingredients, and some time (3 days), but the end result will most likely be the most delicious pizza you've ever encountered!
Prep Time30 minutes
Cook Time10 minutes
Dough preparation22 days
Total Time2 days 40 minutes
Course: Entree / Pizza
Cuisine: American / Italian
Calories: 452kcal
Author: Kris Longwell

Equipment

  • See blog post for equipment recommendations

Ingredients

Pizza Dough (2 to 3 days before making the pizza)

For the Pizza Sauce (1 day before making the pizza)

  • ½ cup ground tomatoes
  • ¼ cup tomato paste
  • ¼ teaspoon dried oregano
  • ½ teaspoon fine sea salt
  • 1 teaspoon extra-virgin olive oil
  • ¼ cup whole tomatoes seeded and hand torn (see NOTES)

For the Sweet Fennel Sausage (1 day before making the pizza)

  • 1 tablespoon fennel seeds
  • 1 tablespoon anise seeds
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 tbsp + 1 tsp cool tap water
  • 1 lb ground pork preferably ground pork shoulder
  • 1 tablespoon honey

For the Garlic-Infused Olive Oil (1 day before making the pizza)

  • 2 teaspoon garlic minced
  • ¼ cup extra virgin olive oil

For the Pizza (Day of making the pizza)

  • ¼ cup high-gluten flour
  • ¼ cup semolina flour
  • ⅔ cup pizza sauce
  • ¾ cup whole milk mozzarella sliced (or chopped)
  • ½ cup pepperoni thinly sliced, preferably in natural casing
  • ½ cup sweet fennel sausage
  • dried oregano for dusting
  • ¼ cup Parmesan cheese grated, for garnish
  • garlic-infused oil for drizzling

Instructions

Make the Dough (2 to 3 days before making the pizza)

  • Prepare the pizza dough
    1 13 oz pizza dough

Make the Pizza Sauce (1 day before making the pizza)

  • Combine the ground tomatoes, tomato paste, oregano, salt, and oil in a large bowl. Purée with an immersion blender. Stir in the hand-crushed tomatoes.
    ½ cup ground tomatoes, ¼ cup tomato paste, ¼ teaspoon dried oregano, ½ teaspoon fine sea salt, 1 teaspoon extra-virgin olive oil, ¼ cup whole tomatoes
  • Cover and refrigerate for up to 3 days. Be sure to bring back to room temperature before adding to pizza dough (usually about 2 hours sitting on the counter).

Make the Sweet Fennel Sausage (1 day before making the pizza, or the morning of)

  • Grind the fennel seeds and anise seeds in a spice grinder until lightly ground. There should still be some texture; you don't want a powder. Add the seeds, salt, and pepper to a small bowl and add the water, and stir to form a paste.
    1 tablespoon fennel seeds, 1 tablespoon anise seeds, 1 teaspoon fine sea salt, 1 teaspoon ground black pepper, 1 tablespoon + 1 teaspoon cool tap water
  • Place the pork into a large bowl and top with the spice mixture and honey. Use your hands to incorporate the spices and honey into the meat. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
    1 lb ground pork, 1 tablespoon honey

Make the Garlic-Infused Oil

  • Add the garlic to a small bowl and pour the garlic over it. Keep covered on the counter for at least 2 hours, or even better for 1 to 2 days. Give it a stir every now and then to help infuse the garlic into the oil.
    2 teaspoon garlic, ¼ cup extra virgin olive oil

Make the New York-Style Pizza

  • 2 hours before preparing the pizza, take the dough and the sauce out of the refrigerator.
  • 1 hour and 15 minutes before baking, place the pizza steel(s) or stones in the oven, one on the second-highest grate placement and the other on the lowest grate placement. Turn the oven to 500°F.
  • Mix together the high-gluten flour and semolina flour in a bowl. Liberally sprinkle the flour mixture on your counter and on the pizza peel.
    ¼ cup high-gluten flour, ¼ cup semolina flour
  • Carefully remove the plastic wrap from the dough on the sheet pan. Use your fingers to help pull the plastic from the dough (it will be sticky). Try and maintain the dough shape, but it's okay if it loses its dome shape somewhat. Use your dough cutter/bench scraper to gently loosen the bottom of the dough from the pan. Once it's free, transfer the dough to the floured surface. Flip the dough so both sides are coated with the flour/semolina mixture.
  • Use your cupped hands to push the dough into a circle. Use the palms of your hands to expand the diameter of the dough. Gently lift the dough and toss it back and forth with your hands. Toss the dough onto both of your fists in the center of the dough, being careful not to tear the dough. Transfer to the pizza peel and continue working the dough with your fingers and palms until a 13-inch diameter is reached.
  • Transfer the room temperature sauce to the center of the dough. Use the back of a spoon to spread the sauce to about 1 inch from the edge of the exterior of the dough. Don't add too much sauce. It should be thin. Give the pizza peel a shake or two to keep the dough mobile on the peel.
    ⅔ cup pizza sauce
  • Sprinkle the mozzarella over the sauce, and then top it with the pepperoni slices and then pinches of the sweet fennel sausage (you will have leftover pork that can be frozen, or used again).
    ¾ cup whole milk mozzarella, ½ cup pepperoni, ½ cup sweet fennel sausage
  • Carefully transfer the pizza onto the heated steel or stone on the top rack and bake for 5 minutes. Open the oven and rotate the pizza 180°, and then pull it onto the wheel and transfer to the lower steel or stone. Bake for another 5 minutes, or until the crust and cheese are just starting to brown.
  • Remove from the oven. Garnish with freshly shave Parmesan cheese and dried oregano. Slice and serve at once!
    dried oregano, garlic-infused oil, ¼ cup Parmesan cheese

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance. 
Watch the video on how to shape the dough. This takes practice, and you’ll get better at it every time you make a pizza. 
To make the hand-crushed tomatoes, place the tomatoes in a sieve over a bowl. Grab the whole tomatoes, and then use your fingers to tear them up, remove the seeds, and any tough parts of the tomato. Place in a separate bowl. 
This recipe requires a small investment in tools, ingredients, and time…but the result will be a pizza you and your loved ones will want to make time and time again! 

Nutrition

Calories: 452kcal | Carbohydrates: 23g | Protein: 132g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 712mg | Potassium: 1119mg | Fiber: 12g | Sugar: 33g | Vitamin A: 2849IU | Vitamin C: 39mg | Calcium: 986mg | Iron: 15mg

NOTE: This recipe is adapted from the amazing chef master pizza maker Tony Gemignani and his book The Pizza Bible.

New York-Style Pizza Dough

by 4 Comments

Making New York-style pizza dough is achievable when you have the right ingredients, tools, and follow the proper steps for mixing, kneading, and rising. With patience and attention to detail, you can create a thin, chewy crust that’s perfect for your favorite toppings. Perfect for making Homemade New York-Style Pizza!

A person holding up a slice of New York-style pizza revealing the nooks and crannies in the edge of the crust.
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🍶 The Ingredients

Using the right ingredients is crucial for crafting authentic New York-style pizza dough, ensuring the perfect balance of flavor, texture, and chewiness. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for poolish and pizza dough on a grey wooden background including yeast, flour, water, salt, and olive oil.

👉 More About the Ingredients

  • Flour – Nothing is more important than using the right flour. All-purpose won’t work. Seek out a high-gluten (high-protein) flour. We use High Power Flour (Pendleton); however, this comes in a large 25-lb bag. King Arthur High-Gluten flour is a great option.
  • Diastatic malt powder – This will help you get a nice brown on your crust. This is ideal when using a conventional oven at 500 to 550°F. If using a pizza oven (850° to 900°F), no need to use it. We use Baker’s Club.
  • Yeast – Regular Active Dry Yeast is recommended. We want the yeast to feed on the sugar in the flour slowly. This will result in a better-tasting crust with exceptional structure. Instant Yeast is not recommended.

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

Expert Tip

Be sure to check the date on your yeast. And then when you add the water, if the yeast rises to the top, it’s dead. You’ll need to discard the yeast and get new, fresh yeast. This is critical for achieving perfect pizza dough.

⚖️ The Tools

Having the right tools is essential for making perfect pizza dough with the ideal texture and crispness.

  • Digital scale – Necessary for measuring the exact right amount of flour. Weighing ingredients is much more precise than measuring by volume.
  • Palm scale – You’ll need this for weighing yeast and other ingredients. It should register to 0.01 grams.
  • Stand mixer – You can knead the dough by hand (from start to finish), but a stand mixer makes life much easier.
  • Straight-edge dough cutter – This is also called a “bench scraper.” It’s perfect for cutting the dough evenly and cleaning your counter.
  • Round-edge bowl scraper – This makes getting the tacky (sticky) dough out of the bowl so much easier.
  • Half sheet pan – Or, two quarter sheet pans.
  • Extra-Wide Plastic Wrap – Extra wide makes wrapping the dough in the pan easier, but regular size works well, too.
  • Tape Measure – For ensuring your pizza dough is 13 inches in diameter.
  • Large Rectangular Pizza Steels – You’ll want two of these. Large pizza stones work, too.
  • Extra-Wide Pizza Wheel – This makes getting the pizza in and out of your oven much easier.
  • Rocking pizza cutter – A pizza slicer is perfectly fine, but the cutter will give you more precision when slicing the pizza.

Something to Consider

All of these tools are investments that you will use repeatedly throughout your pizza-making life. They are not that expensive, and a lot less money than an actual pizza oven!

👩🏼‍🍳 How To Make Pizza Dough Poolish (Starter)

A person using a small whisk to activate a small amount of active yeast in a small glass bowl.
  1. Step 1: Whisk the yeast in a small bowl with the warm water. 
A person dumping high-gluten flour into a small glass bowl that is filled with a water and active dry yeast mixture.
  1. Step 2: Add the flour to the yeast/water mixture.
A person using a red rubber spatula to incorporate high-gluten flour into a small bowl filled a water and yeast mixture to create poolish.
  1. Step 3: Use a rubber spatula to incorporate the flour into the yeast water.
Two side by side bowls with one showing poolish before it rises and then the other bowl is the poolish after the yeast has cause the mixture to expand.
  1. Step 4: Cover and let rest at room temperature for 18 hours.

👨‍🍳 How To Make Pizza Dough in a Mixer

A person using a small whisk to activate active dry yeast in a small bowl of water on a marble counter.
  1. Step 1: Whisk the yeast in a small bowl with the warm water.
A person pouring water into a the bowl of a stand mixer that is filled with the ingredients for New York-style pizza dough.
  1. Step 2: Combine the flour and malt in the bowl of a stand mixer and slowly add the ice water with the dough attachment. 
A person pouring a water and active dry yeast mixture into a bowl of a stand mixer that is filled with a flour and water mixture.
  1. Step 3: Add the yeast water and mix for 15 seconds. 
A person holding a small glass bowl filled with poolish, a pizza dough starter, over the bowl of a stand-mixer filled with the combined ingredients for New York-style pizza dough.
  1. Step 4: Mix in the poolish for 1 minute.
A person holding a small bowl of fine sea salt over the bowl of a stand-mixer filled with the ingredients of New York-style pizza dough.
  1. Step 5: Mix in the salt and mix for another minute.
A person holding a small bowl with a small amount of extra-virgin olive oil over a bowl of a stand-mixer filled with a New York-style pizza dough.
  1. Step 6: Mix in the oil for 2 minutes. 

Expert Tip

The poolish will be very tacky, even sticky. Dip your fingers in the cold water and then use your wet hands to transfer the poolish from the bowl to the mixer.

🧑🏾‍🍳 How To Make New-York Style Pizza Dough

A person using a rubber dough scraper to remove New York-style pizza dough from the bowl of a stand mixer.
  1. Step 1: Use a bowl scraper to remove the dough from the bowl. 
A person using his hands to knead New York-style pizza dough on a black marbel counter.
  1. Step 2: Knead the dough on an unfloured surface for 3 minutes.
A person placing a damp grey napkin over a round ball of New York-style pizza dough on a black marble countertop.
  1. Step 3: Cover with a damp kitchen towel for 20 minutes.
A person using a bench scraper to cut in half a ball of New York-style pizza dough on a black marble countertop.
  1. Step 4: Divide the dough.
A person using his hands to smooth a round piece of New York-style pizza dough.
  1. Step 5: Form the dough into smooth balls by stretching the dough up (or down)on the sides and then sealing.
A smooth ball of New York-style pizza dough on a gold sheet pan wrapped in clear plastic wrap.
  1. Step 6: Place on a sheet pan, cover tightly with plastic wrap, and refrigerate for 24 to 48 hours.

👉 You are now ready to make New York-Style Pizza!

🍕 Homemade Pizza Recipes

Ready to make the best pizza dough this side of Central Park? Go for it!

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

A person holding up a slice of New York-style pizza revealing the nooks and crannies in the edge of the crust.
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5 from 2 votes

New York-Style Pizza Dough

This New York-style pizza dough recipe highlights the importance of using the right tools and quality ingredients to achieve the perfect texture, while allowing a 72-hour fermentation for authentic flavor and chewiness. The result is pizza perfection!
Prep Time20 minutes
Chill time2 days
Total Time2 days 20 minutes
Course: Lunch / Dinner
Cuisine: American / Italian
Servings: 4
Calories: 471kcal
Author: Kris Longwell

Equipment

  • See blog post for complete list

Ingredients

For the Poolish (Starter)

  • 0.12 grams active dry yeast one-third of ⅛ teaspoon
  • 47 grams cold tap water 3 tablespoons plus 1 teaspoon
  • 47 grams high-gluten flour ¼ cup plus 2 tablespoons

For the Dough

  • 2.2 grams active dry yeast ¾ teaspoon
  • 70 grams warm water 80 to 85°F, ¼ cup pluse 1 tablespoon
  • 453 grams high-gluten flour 3½ cups
  • 10 grams diastatic malt powder 1 tablespoon plus ¼ teaspoon
  • 210 grams ice cold water ¾ cup, plus more as needed
  • 80 grams Poolish
  • 10 grams fine sea salt 2 teaspoons
  • 5 grams extra virgin olive oil 1 tsp

Instructions

Make the Poolish (Day 1)

  • Add the yeast to a small bowl and then add the cool water. Whisk vigorously for 30 seconds. The water should look murky. If the yeast granules float on top, the yeast is "dead" and should be discarded. You'll need to begin again with fresh yeast.
    0.12 grams active dry yeast, 47 grams cold tap water
  • Add the flour and stir with a rubber spatula until fully incorporated. The consistency will be thick and resemble thick pancake batter.
    47 grams high-gluten flour
  • Scrape down the sides and then cover the bowl with plastic wrap. Let it sit at room temperature for 18 hours.

Make the Dough (Day 2)

  • Weigh all the ingredients out first (heat the warm water just before adding to the yeast).
  • Put the yeast in a small bowl and then add the warm water. Whisk vigorously for 30 seconds. The water should look murky. If the yeast granules float on top, the yeast is "dead" and should be discarded. You'll need to begin again with fresh yeast.
    2.2 grams active dry yeast, 70 grams warm water
  • In the bowl of your stand mixer, combine the flour with the malt powder using the dough hook attachment.
    453 grams high-gluten flour, 10 grams diastatic malt powder
  • Remove 2 tablespoons of the ice-cold water (you'll use it soon). Turn the mixer on its lowest speed and then pour the ice-cold water (except for the 2 tbsp) into the flour/malt. Next, pour in the yeast/water mixture. Pour the reserved 2 tablespoons of water into the yeast water bowl and swirl it to dislodge any yeast that might be stuck to the bowl. Add it into the mixer. Mix for 15 seconds.
    210 grams ice cold water
  • Stop the mixer, wet your hands with the cold water, and use your wet (clean) hand to transfer the poolish into the mixer. Mix on the lowest speed for 1 minute.
    80 grams Poolish
  • Stop the mixer and pull the dough away from the attachment. Sprinkle on the salt and then lower the attachment and mix on low for another minute.
    10 grams fine sea salt
  • Stop the mixer, pull the dough from the attachment, and add the oil. Lower the attachment and mix on low for 2 minutes.
    5 grams extra virgin olive oil
  • Use a bowl scraper to transfer the dough to an unfloured surface. Knead the dough by hand for 3 minutes, until smooth (it will be a little sticky). Cover the dough with a damp cloth and let it rest for 20 minutes.
  • Use the dough cutter (bench scraper) to cut the dough in half. Weigh the dough (you'll need 13 to 13.5 ounces). You may have extra dough.
  • Working one dough ball at a time, use your hands to pull the sides of the dough either up or down, smoothing the dough as you work. Seal the dough at the end with your fingers, and repeat this process four or five times, until the dough is very smooth. Repeat with the other dough ball.
  • Place the dough balls on one large sheet pan, or one each on a quarter sheet pan. Cover with a double layer of plastic wrap and then refrigerate the dough for 24 to 48 hours.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Read through the blog post for important information about tools, ingredients, and other essential steps for making successful pizza dough. 
Weighing the ingredients is highly recommended. 
You may need to very lightly flour your hands to form the balls of dough if it’s too sticky. You can also wet your hands with water to help you form the dough balls. 
The starter (poolish) is sticky. The best way to transfer it from the bowl to your stand mixer is to wet your fingers and then use your hands to remove it from the bowl and place it into the mixer. 
You can freeze the dough after you’ve formed it into balls. Place the balls on a small sheet pan and wrap them tightly in plastic wrap. Freeze for up to 3 months. Thaw completely before proceeding with the recipe. 

Nutrition

Calories: 471kcal | Carbohydrates: 88g | Protein: 17g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 969mg | Potassium: 6mg | Fiber: 4g | Vitamin C: 0.003mg | Calcium: 1mg | Iron: 2mg

NOTE: This recipe is from the brilliant pizza master Tony Gemignani and his award-winning book, The Pizza Bible.

Grilled Chicken Caesar Salad

by Leave a Comment

Grilled Chicken Caesar Salad is bursting with fresh, vibrant flavors that make every bite truly delicious. The crispy homemade croutons and rich, creamy dressing take it over the top, creating a perfect balance of texture and taste. Serve with Classic Minestrone Soup for the perfect meal!

Grilled chicken Caesar salad in a large wooden bowl with homemade croutons scattered over the dressed lettuce and sliced chicken.
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🥬 The Ingredients

Using fresh ingredients elevates the taste of this classic salad, delivering vibrant flavors and crisp textures that make it truly irresistible.

An arrangement of ingredients for grilled chicken Caesar salad on a grey wooden background including romaine lettuce, chicken breasts, eggs, lemons, anchovies, bread, Parmesan cheese, and seasonings.

🍞 How To Make Grilled Chicken and Homemade Croutons

A person using a whisking together the ingredients for a marinade for grilled chicken in a small glass bowl on a wooden cutting board.
  1. Step 1: In a medium bowl, whisk together the chicken marinade ingredients. 
A person pouring a marinade from a small glass bowl into a plastic baggies that contains two uncooked chicken breasts.
  1. Step 2: Season the chicken with salt and pepper, then place it in a baggie with the marinade and chill for at least 1 hour. 
A person pouring seasoned oil over fresh cubes of bread that are sitting in a glass bowl on a cutting board.
  1. Step 3: Whisk together the oil, garlic, and oregano, and pour over the cubed bread, tossing to coat.
Freshly toasted croutons on a scratched metal baking pan.
  1. Step 4: Bake until browned, stirring halfway through, about 15 to 20 minutes.
A person sprinkling freshly grated Parmesan cheese over homemade croutons that have also been sprinkled with chopped parsley.
  1. Step 5: Toss grated Parmesan and chopped parsley.
Two marinated skinless, boneless chicken breasts being grilled on a gas grill.
  1. Step 6: Season the chicken with salt and pepper and then grill it until the internal temperature reaches 165°F.

Expert Tip

We recommend boneless, skinless chicken breasts for this salad. If they are extra large, then consider pounding the cutlet between two pieces of plastic (or wax paper). Boneless, skinless chicken thighs are a wonderful option, too.

🍶 How To Make Classic Caesar Salad Dressing

A person holding up a rubber red spatula with finely chopped anchovies and garlic over a the bowl food processor.
  1. Step 1: Finely chop the anchovy fillets with garlic in a blender or food processor.
A person transferring two egg yolks into the bowl of a food processor that is filled with finely chopped anchovies and garlic.
  1. Step 2: Add the egg yolks and process (or blend) for 2 minutes.
A person squeezing half of a lemon into the bucket of a food processor that is filled with puréed egg yolks mixed with chopped anchovies and garlic.
  1. Step 3: Add the vinegar and lemon juice and pulse for another 30 seconds.
A person pouring olive oil from a glass measuring cup through the tube of a food processor in the bucket that is filled with the ingredients for Caesar dressing.
  1. Step 4: Slowly pour the oil through the tube with the motor running.
A person holding a small white bowl of grated Parmesan cheese over the bucket of a food processor that is filled with purée egg yolks, lemon juice, seasonings, and chopped Italian parsley.
  1. Step 5: Add the cheese, parsley, and oregano and pulse for another 10 seconds.
A person pouring homemade Caesar dressing from a glass bowl into a glass jar that is sitting on a wooden cutting board.
  1. Step 6: Transfer to a jar with a lid and chill for at least 2 hours or up to 24 hours. 

👩🏼‍🍳 How To Make Grilled Chicken Caesar Salad

A person using several pieces of paper towels to dry chopped Romaine lettuce that has been rinsed with water.
  1. Step 1: Cut the lettuce, rinse it, and then pat it dry with paper towels. 
Chopped romaine lettuce in a large metal colander.
  1. Step 2: Put in a colander and chill in the fridge until cold, usually 1 to 2 hours.
A person pouring homemade Caesar dressing over chopped romaine lettuce and homemade croutons in a large wooden salad bowl.
  1. Step 3: Place lettuce in a large bowl with the croutons, grated cheese, and 1 cup of dressing.
A person using two large silver serving spoons to toss together a homemade Caesar salad in a large wooden salad bowl.
  1. Step 4: Toss well with serving spoons (or your clean hands). 
A person using a large Japanese knife to slice a grilled boneless, skinless chicken breast on a wooden cutting board.
  1. Step 5: Slice chicken into strips. 
A person using a large silver spatula to place a sliced grilled chicken breast over a Caesar salad with homemade croutons in a large wooden salad bowl.
  1. Step 6: Top with chicken and sprinkle on more cheese. Serve at once. 

Expert Tip

This recipe is made with raw eggs. It is important to note that consuming raw (or undercooked) eggs is potentially dangerous for anyone who is immunosuppressed. You can substitute top-notch mayonnaise for the egg yolks if needed.

🙋🏽‍♂️Frequently Asked Questions

What type of chicken is best for grilled chicken Caesar salad?

Boneless, skinless chicken breasts or thighs work best because they grill evenly and stay juicy, adding great flavor to the salad.

Do anchovies make the Caesar dressing taste too strong or fishy?

Anchovies add a subtle umami depth to Caesar dressing without making it taste overly fishy, and if you’re sensitive to the flavor, you can use a smaller amount or substitute with Worcestershire sauce for a milder taste.

How far in advance can I prepare the components of the grilled chicken Caesar salad?

You can grill the chicken and make the dressing up to 1-2 days in advance and store them separately in the refrigerator; homemade croutons can be made several days ahead and kept in an airtight container to maintain their crispness. The lettuce can chill in the fridge for several hours before serving.

A white dinner plate filled with grilled chicken Caesar salad with a glass of white wine next to it.

🥗 More Classic Entree Salads

Ready to make the best entrée salad 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!

Grilled chicken Caesar salad in a large wooden bowl with homemade croutons scattered over the dressed lettuce and sliced chicken.
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Grilled Chicken Caesar Salad

A fresh and flavorful grilled chicken Caesar salad with tender grilled chicken, crisp romaine, crunchy homemade croutons, and creamy Caesar dressing—perfect for a healthy and satisfying meal.
Prep Time30 minutes
Cook Time15 minutes
Chill time1 hour
Total Time1 hour 45 minutes
Course: Entree
Cuisine: Italian
Servings: 4
Calories: 765kcal
Author: Kris Longwell

Equipment

Ingredients

For the Chicken

  • 1 lemon 2 tablespoon of juice
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic minced
  • ⅓ cup olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 6 oz chicken breasts boneless, skinless

For the Dressing

  • 6 anchovy fillets packed in oil
  • 3 cloves garlic minced
  • 2 egg yolks
  • ¼ cup red wine vinegar
  • ½ lemon about 1 tbsp
  • 1 cup olive oil
  • ½ cup grated Parmesan
  • 1 tablespoon Italian parsley chopped
  • ½ teaspoon dried oregano
  • Kosher salt and black pepper

For the Croutons

  • 3 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 5 Italian bread slices ¾-inch thickness
  • Kosher salt
  • 2 tablespoon grated Parmesan
  • 1 tablespoon Italian parsley chopped

For the Salad

  • 1 large head of romaine lettuce Cut off the base, and cut about 1 inch of the top outer green parts.
  • salt and black pepper freshly ground
  • 2 tablespoon grated Parmesan cheese plus extra for garnish

Instructions

Marinate the Chicken

  • Place the marinade ingredients (except salt and pepper) in a small bowl and whisk to combine.
    1 lemon, 1 tablespoon red wine vinegar, 2 cloves garlic, ⅓ cup olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil
  • Place the chicken in a large plastic baggie (or baking dish) and pour the marinade over it. Chill in the fridge for at least 1 hour, or up to 24 hours.
    2 6 oz chicken breasts

Make the Dressing

  • In a food processor (or blender), purée the anchovy fillet with the garlic until finely chopped and blended. Scrape down the sides with a rubber spatula and pulse a few more times.
    6 anchovy fillets, 3 cloves garlic
  • Add the eggs and process the mixture for about 2 minutes, stopping to scrape down the sides a couple of times. Turn off the motor and add the vinegar and lemon juice. Pulse for another 30 seconds.
    2 egg yolks, ¼ cup red wine vinegar, ½ lemon
  • With the motor running, add the olive oil in a slow, steady stream until it is incorporated.
    1 cup olive oil
  • Add the cheese, parsley, and oregano and pulse the mixture for another 10 seconds. Season with a pinch of salt and pepper.
    ½ cup grated Parmesan, 1 tablespoon Italian parsley, ½ teaspoon dried oregano, Kosher salt and black pepper
  • Transfer the dressing to a jar (or container) with a lid and refrigerate for at least 1 to 2 hours, or overnight. The dressing will thicken as it chills.

Make the Croutons

  • Preheat oven to 375°F.
  • In a small bowl, whisk together the olive oil, garlic powder, and oregano.
    3 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano
  • Trim the crusts from the bread slices and then cut into 1 to 2-inch cubes. Place the cubed bread into a large bowl and pour the seasoned oil over it, tossing to coat.
    5 Italian bread slices
  • Spread the bread cubes on a baking sheet and bake them for 15 to 20 minutes, stirring at least once, until they are crispy and lightly browned.
  • Season the croutons with a healthy pinch of salt. Transfer them to a bowl and toss them with the grated Parmesan cheese (2 tbsp) and chopped parsley (1 to 2 tbsp). Set aside.
    Kosher salt, 2 tablespoon grated Parmesan, 1 tablespoon Italian parsley

Prepare the Lettuce

  • Using your fingers or a sharp knife, cut the lettuce into bite-sized pieces. Place the lettuce into a colander and rinse under cool water. Pat dry with paper towels (or with a salad spinner).
    1 large head of romaine lettuce
  • Transfer the lettuce back into the colander and chill in the fridge for at least 1 hour (or overnight).

Grill the Chicken and Assemble the Salad

  • Heat your grill to medium-high heat.
  • Remove the chicken from the marinade and liberally sprinkle the cutlets with salt and pepper. Grill over direct heat, flipping occasionally, until an internal temperature of 165°F is reached.
    salt and black pepper
  • Slice the chicken into thin strips.
  • Place the lettuce into a large bowl. Add the croutons and 2 tablespoon grated Parmesan cheese. Spoon 1 cup of the dressing over the salad and toss to coat. Reserve the remaining dressing for passing at the table.
    2 tablespoon grated Parmesan cheese
  • If desired, transfer the salad to a large platter and top it with the sliced chicken and additional grated Parmesan cheese. (or simply leave in the bowl and top with chicken and grated cheese). Serve at once!

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The dressing and croutons can be made 1 to 2 days in advance. The dressing needs to be chilled for at least 1 to 2 hours before serving (it will thicken as it chills). 
The chicken can be served warm (right off the grill) or at room temperature. You can also bake the chicken for 30 to 40 minutes, or until the internal temperature reaches 165°F. 
Extra dressing will keep in the fridge for up to 1 week. 
This recipe calls for raw egg yolks (which is traditional). You can substitute top-notch mayonnaise for the egg yolks, if needed. People with compromised immune systems, elderly people, and infants should avoid raw eggs.  

Nutrition

Calories: 765kcal | Carbohydrates: 8g | Protein: 9g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 116mg | Sodium: 324mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 464IU | Vitamin C: 25mg | Calcium: 203mg | Iron: 2mg

Cube Steak with Mushroom Gravy

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Cube Steak with Mushroom Gravy is not only incredibly easy to prepare but also delivers hearty, comforting flavors that satisfy every time. This classic dish embodies comfort food at its very best, making it perfect for cozy family dinners.

A white dinner plate filled with a serving of cube steak with mushroom gravy resting on a bed of mashed potatoes with braised green beans off to the side.
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🥩 The Ingredients

The straightforward and affordable ingredients for this classic dish come together to create a delicious and satisfying main dish that’s perfect for any meal. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for cube steak with mushroom gravy on a grey wooden background including cube steak, onions, mushrooms, Worcestershire sauce, flour, and seasonings.

🌿 Substitutions and Variations

  • Meat – Cube steak is usually pre-tenderized and is readily available in most supermarkets. You can also get top or bottom round steak and tenderize it yourself with a mallet. You can also substitute ground beef. Cook and season it first, then prepare the onions and mushrooms in a separate skillet, then combine the two and continue with the recipe as written.
  • Mushrooms and Onions – Go with any type of mushroom, including button, cremini, shiitake, or portobello. If desired, chop the onions finely rather than cutting them into strips. Either ingredient can also be omitted if desired. If you omit both, you’ll still have a delicious gravy.
  • Flavor enhancers – Worcestershire sauce, onion powder, and garlic powder provide a depth of flavor that enhances the beef. Fresh garlic can be used in place of the powder. The addition of herbs (fresh or dried) can be added as well, including thyme, rosemary, or marjoram.

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

👩🏼‍🍳 How To Make Cube Steak with Mushroom Gravy

A person pouring Worcestershire sauce over two seasoned uncooked cube steaks in a glass baking dish.
  1. Step 1: Season the cube steaks with the seasonings, then place in a dish and coat with Worcestershire sauce.
A person dredging a seasoned cube steak through flour on a large oval platter sitting on a wooden cutting board.
  1. Step 2: Dredge the steaks in the flour.
Two browned cubed steaks resting in a stainless steel skillet sitting on a gas stove.
  1. Step 3: Cook the floured steaks in butter and oil until browned on both sides.
A person dumping all-purpose flour over sautéed onions and sliced mushrooms in a skillet on a gas stove.
  1. Step 4: Sauté the onions and mushrooms until soft, and then sprinkle the flour over them.
A person pouring beef broth from a glass jar into a skillet and is being whisked into sautéd onions and mushrooms that have been coated with flour.
  1. Step 5: Stir and cook for 1 minute and then whisk in the beef broth (or stock).
A person using a wooden spatula to place a browned cube steak into a skillet filled with a brown mushroom gravy.
  1. Step 6: Once the sauce has thickened into a gravy, nestle in the steaks and simmer for a few minutes.

Expert Tip

Go with quality beef broth or beef stock for the best flavor. Both broth and stock are excellent choices. Homemade beef stock is amazing, but store-bought is perfectly fine.

🍽️ How To Serve

  • You’ll want to serve this fresh off the stove; however, leftovers are amazing, too.
  • You can easily bring the skillet to the table and let everyone serve themselves. Or, you can plate them individually, or place the steaks on a platter and transfer the mushroom gravy to a bowl.
  • This dish screams to be paired with homemade mashed potatoes. The gravy and potatoes are heavenly. We also love to serve it with Southern-style green beans and easy skillet dinner rolls.

🙋🏽‍♂️ Frequently Asked Questions

What cut of meat is best for making cube steak with mushroom gravy?

Cube steak is typically made from top round or top sirloin that has been tenderized, making it the ideal cut for this dish because it cooks quickly and becomes tender when smothered in gravy. See substitutions above for more information.

How do I prevent the mushroom gravy from becoming too thin or watery?

The flour will act as a roux, and the broth should naturally thicken. If, after about 4 to 5 minutes of simmering, it’s still too thin, then make a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and whisk it into the gravy. Repeat until the desired consistency is reached.

Can I make cube steak with mushroom gravy ahead of time?

Yes, cube steak with mushroom gravy can be made ahead and stored in the refrigerator for up to 2-3 days; reheat gently on the stove to maintain tenderness and flavor.

A large stainless steel skillet filled with two cube steaks with mushroom gravy and a bowl of cooked green beans and a bowl of mashed potatoes nearby.

😋 Other Amazing Easy Beef Recipes

Ready to make the most comforting beef dish that the family will love? Go for it!

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

A white dinner plate filled with a serving of cube steak with mushroom gravy resting on a bed of mashed potatoes with braised green beans off to the side.
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Cube Steak with Mushroom Gravy

Cube steak with mushroom gravy is a classic comfort food featuring tenderized beef smothered in a rich, savory mushroom sauce, perfect for a hearty and satisfying meal. Always a family favorite!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 425kcal
Author: Kris Longwell

Equipment

  • 1 large (12-inch) skillet preferably non-stick

Ingredients

For the Steaks

  • 4 4 oz cube steaks
  • salt and pepper for seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ cup Worcestershire sauce
  • 1½ cups all-purpose flour
  • 2 tablespoon olive oil
  • 1 tablespoon unsalted butter

For the Gravy and Finishing the Dish

  • 3 tablespoon unsalted butter
  • ¼ cup white wine optional
  • ½ cup onion thinly sliced
  • 8 oz mushrooms sliced
  • 1 tablespoon Worcestershire sauce
  • ¼ cup all-purpose flour
  • 2 cups beef broth
  • ½ teaspoon garlic powder
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper

Instructions

  • Place the steaks on a cutting board or in a large dish. Liberally sprinkle the salt, pepper, garlic powder, and onion powder all over both sides of the steaks.
    4 4 oz cube steaks, salt and pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder
  • Drizzle the Worcestershire sauce over both sides of the steaks, using your finger to press the seasonings and Worcestershire sauce into the steaks.
    ¼ cup Worcestershire sauce
  • Place the flour on a large platter or dish. Dredge the seasoned steaks through the flour until coated on both sides. Shake off excess flour.
    1½ cups all-purpose flour
  • Heat the oil in a large skillet over medium heat. Once simmering, add the butter and stir until melted.
    2 tablespoon olive oil, 1 tablespoon unsalted butter
  • Working in batches (usually 2 at a time), place the steaks in the skillet and cook until browned, usually about 3 minutes. Move the steaks around slightly (and often) to help keep them from sticking to the skillet. Flip the steaks over and cook the other sides until browned, another 3 minutes. Remove the steaks and place them on a platter (or cutting board). Repeat this process with the remaining steaks.
  • Add 3 tablespoons of the butter to the skillet over medium heat. If using, add the wine and use a wooden spatula (or spoon) to scrape up any stuck bits in the pan (this is called deglazing). Simmer until the wine has reduced by about a third.
    3 tablespoon unsalted butter, ¼ cup white wine
  • Add the onions and sauté until soft, about 4 minutes. Stir in the mushrooms and cook, stirring often, until softened and starting to brown, another 4 to 6 minutes. Add a pinch of salt and pepper, and then stir in the Worcestershire sauce and garlic powder. Sauté for another minute.
    ½ cup onion, 8 oz mushrooms, 1 tablespoon Worcestershire sauce
  • Add the flour and stir to coat the mushrooms and onions. Cook for 1 minute. Add the beef broth and whisk to remove any clumps. Stir until it starts to thicken. Stir in ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Continue simmering until you reach a gravy consistency, only another minute or so.
    ¼ cup all-purpose flour, 2 cups beef broth, ½ teaspoon garlic powder, ½ teaspoon Kosher salt, ½ teaspoon black pepper
  • Nestle the steaks into the gravy and simmer for a few minutes until heated through. Serve at once!

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If the mushrooms seem dry after sautéing for a few minutes, add a little more butter or oil. 
If the gravy is too thin, make a cornstarch slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Drizzle it into the sauce and stir until thickened. Repeat, if necessary. 
Leftovers are amazing and can be heated in a covered dish in the oven at 325°F for 15 to 20 minutes, or until heated through. 
Leftovers will keep (in a container with a lid) in the fridge for up to 5 days. It can be frozen for 2 to 3 months. 

Nutrition

Calories: 425kcal | Carbohydrates: 51g | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 1024mg | Potassium: 537mg | Fiber: 3g | Sugar: 4g | Vitamin A: 369IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 4mg

Shrimp Lo Mein with Cashews

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Homemade Shrimp Lo Lein with Cashews is surprisingly easy to make and packed with delicious flavors that easily surpass takeout. Pair it with crispy homemade egg rolls for a perfect, satisfying meal everyone will love.

A white bowl filled with shrimp lo mein with cashews garnished with chopped scallions on top and two brown chopsticks resting side by side on the edge of the bowl.
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🍤 The Ingredients

Most of the ingredients for shrimp lo mein can be found at well-stocked supermarkets, but a few specialty items might require a fun trip to your local Asian food market. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients on a grey wooden background including uncooked shrimp, egg noodles, cashews, bok choy, carrots, chili peppers, ginger, garlic, and various bowls filled with ingredients to make the sauce.

🐓 Substitutions and Variations

  • Proteins – We love shrimp with lo mein. We opt for extra-large and remove the tails. However, you can leave the tails on for a beautiful presentation. Chicken (boneless thighs or breasts), thinly sliced beef, or even tofu are all wonderful substitutions for the shrimp. Or, do a combination of them all!
  • Noodles – If you have access to an Asian market, grab some fresh egg noodles. If not, check out the Asian section in your supermarket. Occasionally, you’ll see a package of noodles that are called ‘lo mein,’ if not, go with chow mein noodles. In a pinch, you can use spaghetti noodles. Cook until just al dente.
  • Vegetables – The sky is the limit here. We love the combination of carrots, baby bok choy, and scallions. You can substitute green cabbage for the bok choy. You could even stir-fry 2 cups of bagged coleslaw (without the dressing).
  • Flavor enhancers – Garlic and ginger (fresh) are key to classic Chinese cooking. We don’t recommend omitting them. Shaoxing wine can be found in the Asian section of many well-stocked supermarkets, at Asian food markets, or online. Sherry can be substituted or rice wine vinegar. Honey can be substituted for the brown sugar. Hoisin sauce can be substituted for the oyster sauce.

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

Expert Tip

Although it takes some time to prep all the ingredients, it’s important to get them all ready before you start to stir-fry. Prep the noodles last, just before you start stir-frying (rinse them with cold water to keep them from sticking to each other). The process of stir-frying the entire dish only takes a matter of minutes. Have everything near your wok or skillet.

👩🏼‍🍳 How To Prepare Shrimp Lo Mein with Cashews

A person pouring a soy sauce and Chinese wine marinade over uncooked shrimp in a small glass bowl.
  1. Step 1: In a small bowl, combine the Shaoxing wine with the soy sauce and then pour over the cleaned shrimp in a bowl.
A person using a small whisk to mix a Chinese lo mein dark sauce in a small glass bowl on a wooden cutting board.
  1. Step 2: Whisk together the sauce ingredients in a small bowl. Set aside.
Marinated shrimp being sautéed in a large black wok with a wooden spatula off to the side.
  1. Step 3: Sauté the shrimp (with marinade and oil) over high heat in a wok or skillet.
A person dumpling shredded carrots from a small glass bowl into a wok filled with chopped bok choy, garlic, ginger, and chili peppers simmering in oil.
  1. Step 4: Remove the shrimp, add more oil, and stir-fry the garlic, ginger, chiles, baby bok choy, and shredded carrots.
A person pouring a dark Chinese lo mein sauce into a wok that is filled with sautéed vegetables, shrimp, and cooked Asian egg noodles.
  1. Step 5: Add the cooked shrimp and noodles and pour in the sauce.
A person dumping roasted cashews from a small glass bowl into a wok filled with freshly prepared shrimp lo mein.
  1. Step 6: Toss to coast all ingredients and then quickly stir in the scallions and cashews.

🍽️ How To Serve, Store, and Reheat

  • This is best served piping hot right from the wok (or skillet). If the sauce feels too thick or the noodles are glooping together, thin the sauce with a little more broth. It should be slightly saucy, but not too thin.
  • Serve with extra soy sauce (preferably low-sodium) and chopped scallions on the side.
  • Store leftovers in a container with a tight-fitting lid in the fridge for 3 to 4 days.
  • Reheat on the stove with several splashes of broth (chicken or seafood). The noodles will absorb more of the sauce as it chills.

🙋🏽‍♂️ Frequently Asked Questions

How do I prevent the shrimp from overcooking in shrimp lo mein?

Cook the shrimp quickly over high heat just until they turn pink and opaque, then remove them from the pan before adding other ingredients to avoid overcooking. Don’t overcook! They will continue to cook once they are added back to the pan.

Can I substitute other nuts for cashews in shrimp lo mein?

Yes, almonds or peanuts can be used as alternatives if you prefer or have allergies, but cashews provide a unique creamy crunch that complements the dish best.

What’s the difference between lo mein and chow mein?

Lo mein noodles are boiled and then tossed with sauce and stir-fried, resulting in soft, saucy noodles, while chow mein noodles are typically fried until crispy, giving them a crunchy texture.

A black wok filled with shrimp lo mein with cashews and Chinese red peppers.

🥢 Other Classic Stir-Fry Recipes

Ready to make a stir-fry dish that will rival your favorite takeout? Go for it!

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

A white bowl filled with shrimp lo mein with cashews garnished with chopped scallions on top and two brown chopsticks resting side by side on the edge of the bowl.
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5 from 1 vote

Shrimp Lo Mein with Cashews

Shrimp Lo Mein with Cashews delivers authentic, savory flavors with a perfect balance of tender noodles, juicy shrimp, and crunchy cashews, all in an easy-to-prepare stir-fry that’s perfect for any night of the week.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Entree
Cuisine: Chinese
Servings: 4
Calories: 556kcal
Author: Kris Longwell

Equipment

  • Wok or large sturdy skillet

Ingredients

For the Noodles, Shrimp, and Marinade

  • 8 oz egg noodles fresh or dried
  • 2 tablespoon soy sauce
  • 1 teaspoon Shaoxing wine Chinese cooking wine
  • ½ lb extra-large shrimp deveined and shells removed (tails on or off)

For the Sauce

  • 3 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Shaoxing wine Chinese cooking wine
  • ¼ cup dark brown sugar
  • ½ cup chicken broth plus more, if needed
  • 1 teaspoon cornstarch

For the Stir-Fry

  • 3 tablespoon peanut oil divide, or canola oil
  • 1 tablespoon garlic minced
  • 2 tablespoon fresh ginger finely chopped
  • 6 red chili peppers dried (optional)
  • 2 baby bok choy base removed, chopped
  • ½ cup carrot shredded, julienned, or chopped
  • 4 scallions cut into 1-inch strips, plus extra for garnish
  • ½ cup roasted cashews unsalted

Instructions

  • If using dried noodles, follow the package instructions for preparing them to al dente. If using fresh noodles, add to boiling water, bring back to a boil, and cook, stirring often, for 1 minute. Drain and immediately rinse with cool water. Once cool enough to handle, use your hands to help separate them (they will separate even more once you stir-fry them.
    8 oz egg noodles
  • Meanwhile, in a small bowl, mix together the soy sauce (2 tbsp) and Shaoxing wine (1 tsp). Place the clean shrimp in a bowl and toss with the soy/wine mixture. Let marinate while you prep the remaining ingredients (about 15 minutes).
    2 tablespoon soy sauce, 1 teaspoon Shaoxing wine, ½ lb extra-large shrimp
  • In a small bowl, mix together the ingredients for the sauce. Set aside.
    3 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 tablespoon dark soy sauce, 1 tablespoon Shaoxing wine, ¼ cup dark brown sugar, ½ cup chicken broth, 1 teaspoon cornstarch
  • Heat 1 tablespoon of the oil in a wok (or skillet) over high heat. Once the oil is shimmering, add the shrimp (with marinade) and stir-fry until pink (don't overcook), about 3 to 4 minutes. Use a slotted spoon to remove the shrimp from the wok onto a plate. Set aside (but keep them close)
    3 tablespoon peanut oil
  • Add the remaining 2 tablespoon of oil to the wok. Add the garlic, ginger, and chiles (if using) and stir-fry for 1 minute (if browning, quickly lower the heat).
    1 tablespoon garlic, 2 tablespoon fresh ginger, 6 red chili peppers
  • Add the bok choy and carrots and stir-fry for another minute..
    2 baby bok choy, ½ cup carrot
  • Add the shrimp and noodles, toss with the vegetables, and cook for 1 minute.
  • Pour the sauce into the wok and toss until everything is fully coated. Cook for about 1 minute (the sauce will thicken slightly). Stir in the cashews and scallions. If the sauce is too thick, add a splash or two of broth.
    4 scallions, ½ cup roasted cashews
  • Serve at once with chopped scallions for garnish.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Fresh egg noodles can be found at Asian markets. Dried chow mein (or lo mein) noodles can be found in the Asian section of most well-stocked supermarkets. Don’t cook the noodles until just before beginning to stir-fry. 
The final sauce should be somewhat thick, but not “gloopy.” If it’s too thick, thin it with a little more broth. It should be slightly “saucy,” but not runny. 
Leftovers will keep in a container with a tight-fitting lid in the fridge for 3 to 4 days. Reheat in the skillet with several splashes of broth. 

Nutrition

Calories: 556kcal | Carbohydrates: 68g | Protein: 21g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 120mg | Sodium: 879mg | Potassium: 457mg | Fiber: 4g | Sugar: 17g | Vitamin A: 5445IU | Vitamin C: 29mg | Calcium: 157mg | Iron: 3mg

Pork Burgers with Pretzel Buns

by 2 Comments

Homemade Pork Burgers with Pretzel Buns are truly one of the best burgers of all time, offering juicy, flavorful patties paired with a perfectly chewy bun. The homemade pretzel buns, diner-style coleslaw, and Carolina mustard sauce add that extra special touch that takes these burgers completely over the top!

A pork burger topped with creamy coleslaw on a homemade pretzel bun with Carolina mustard sauce oozing from the underneath the patty with kettle chips scattered around the burger.
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🍔 The Ingredients

Simple, high-quality ingredients for pork burgers and homemade pretzel buns come together perfectly to create one of the best, most flavorful burgers you’ll ever enjoy. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for pork burgers with pretzel buns on a grey wooden background including pretzel buns, coleslaw, pork burger patties, pork rub, salt, and mustard sauce.

👉 Substitutions and Variations

  • Burger Patties – For the best pork patties in the world, we order the Pork Bacon Burgers from Mangalitsa Estates. To make your own, combine 1 lb of ground pork with 4 chopped pieces of top-notch bacon and form them into patties.
  • Seasoning – Easy Pork Rub elevates the flavor of the burgers, however, a simple sprinkling of salt and pepper will still give you amazing flavor.
  • Garnishes – Diner-style Coleslaw and Carolina Mustard Sauce put these burgers in a class of their own. But, you could also go with BBQ Sauce, Alabama White Sauce, cheddar cheese slices, lettuce, tomato, and onion!
  • Buns – Homemade Pretzel Buns are delicious and will certainly impress your guests. However, regular hamburger buns are wonderful, too. You can’t go wrong with your bun choice!

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

Expert Tip

Mangalitsa Pork is considered to be the Wagyu or Kobe of pork. It is highly marbled and deeply flavorful. Order your pork burgers (and much more) and use Discount Code: LOON15 for 15% off your entire order!

🍽️ How To Serve

  • You’ll want to use a digital thermometer to ensure your patties reach an internal temperature of 135°F before serving them.
  • Toasting the buns on the grill isn’t 100% necessary, but it softens the buns and gives them a wonderful texture. You can also just heat them wrapped in a kitchen towel in the microwave until heated through.
  • We love to serve the burgers on a platter with the buns, coleslaw, mustard sauce, and any other fixings on the side.
  • Serve with Sweet Potato Crosshatch Fries for the perfect BBQ meal!

👨‍🍳 How To Make Pork Burgers with Pretzel Buns

A person using his hand to sprinkle pork rub over the top of an uncooked pork burger patty on wax paper on a small cutting board.
  1. Step 1: Season the patties with salt and pork rub.
Two pork burgers being grilled on a gas grill with grill marks visible on the top of the burgers.
  1. Step 2: Grill the patties to 135°F.
Four pretzel buns that have been cut in half are being toasted, cut-side down, on the grate of a gas grill.
  1. Step 3: Toast the buns on the grill.
A person using a spoon to smear a Carolina mustard sauce over the bottom half of a toasted pretzel bun.
  1. Step 4: Smear Mustard Sauce on toasted bun.
A person using a spoon to add diner-style coleslaw on the top of a grilled pork burger that is resting on the bottom half of a pretzel bun with mustard sauce on it.
  1. Step 5: Place the burger on the bun and top with the slaw.
A pork burger topped with creamy coleslaw on a homemade pretzel bun with Carolina mustard sauce oozing from the underneath the patty with kettle chips scattered around the burger.
  1. Step 6: Add the top bun and serve at once. 

🙋🏽‍♂️ Frequently Asked Questions

How do I prevent pork burgers from drying out on the grill?

To keep pork burgers juicy, avoid overworking the meat when forming patties, and cook them over medium heat, flipping only once until they reach an internal temperature of 135°F to 145°F.

Can I prepare pretzel buns ahead of time for grilling?

Yes, you can make pretzel buns ahead and store them in an airtight container or freeze them; just warm or toast them before serving for the best texture.

Can I make the pork burger patties in advance?

Yes, you can prepare pork burger patties ahead of time and store them in the refrigerator for up to 24 hours or freeze them for longer storage; just thaw completely before grilling.

Two pork burgers with pretzel buns sitting on crumpled brown paper with kettle chips scattered around.

😋 Other Mangalitsa Pork Recipes

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

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

A pork burger topped with creamy coleslaw on a homemade pretzel bun with Carolina mustard sauce oozing from the underneath the patty with kettle chips scattered around the burger.
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5 from 1 vote

Pork Burgers with Pretzel Buns

Juicy pork burgers paired with soft, chewy pretzel buns create a flavorful and satisfying twist on a classic favorite, perfect for any cookout or meal.
Prep Time20 minutes
Cook Time1 hour
Pretzel dough prep3 hours
Total Time4 hours 20 minutes
Course: Lunch / Dinner
Cuisine: American
Servings: 4
Calories: 567kcal
Author: Kris Longwell

Equipment

  • 1 Grill gas, charcoal, or electric

Ingredients

Instructions

Do Ahead

  • Prepare the Pork Rub and Carolina Mustard Sauce. Store in a jar (or container) with a tight-fitting lid and refrigerate for up to 1 week.
    ½ cup pork rub, 1 cup Carolina mustard sauce
  • Make the pretzel rolls. Keep in an air-tight container until ready to use (up to 2 days).
    4 pretzel buns

Make the Pork Burgers

  • Make the Diner-Style Coleslaw. Keep in the fridge while you're preparing the burgers.
    2 cups diner-style coleslaw
  • Preheat your grill to medium-high heat.
  • Liberally season the patties all over with the rub. Sprinkle the salt on both sides of the patties.
    Kosher salt, 4 pork burger patties
  • Grill the patties until an internal temperature of 135°F to 145°F is reached. Meanwhile, split the buns and toast them on the grill until slightly browned.
  • Build the burgers: Start with a liberal smear of the mustard sauce on the bottom bun, topped with the burger, then a mound of the coleslaw, topped with the toasted top bun. Serve at once!

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We order our pork bacon burgers from Mangalitsa Estates. Use Discount Code: LOON15 for 15% off your entire order. 
To make pork burgers from scratch: Mix 1 lb of ground pork with 3 strips of chopped bacon and form 4 patties (chopping the bacon in your food processor is perfect). 

Nutrition

Calories: 567kcal | Carbohydrates: 20g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 27mg | Potassium: 202mg | Fiber: 3g | Sugar: 1g | Vitamin A: 778IU | Vitamin C: 4mg | Calcium: 295mg | Iron: 11mg

Homemade Pretzel Buns

by 2 Comments

Homemade Pretzel Buns are irresistibly delicious with their golden, chewy crust and soft interior, making every bite a treat. They’re also incredibly fun to make, and complement Pork Bacon Burgers and Pulled Pork Sandwiches perfectly!

An overhead view of six homemade pretzel buns resting on a wire baking rack.
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🥨 The Ingredients

This recipe combines simple ingredients that create chewy buns bursting with the classic, savory pretzel flavor. You may need to seek out a couple of the items, or just omit them. Either way, you’ll have delicious buns! They are similar to our Easy Homemade Soft Pretzels! Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade pretzel buns on a white background including flour, yeast, salt, malt powder, baking soda, water, butter, and molasses.

👉 Substitutions and Variations

  • Flour – All-purpose flour produces wonderful buns. However, you can substitute bread flour. The buns may be a little more chewy, and you may need to add a bit more water since bread flour will absorb more liquid.
  • Yeast – Instant Yeast or Active Dry Yeast will work. Instant will make the dough rise faster, but you’ll get excellent results with either. Be sure to double-check the ‘best used by’ date. Preferably, it won’t be for months in the future.
  • Barley Malt Syrup, Malt Powder, and Molasses – These three ingredients help to give the pretzel rolls that classic chew, taste, and appearance. However, you can make the buns without them, and they will still be good. Dark brown sugar or dark corn syrup can be substituted for the barley malt syrup.

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

👩🏼‍🍳 How To Make the Dough for Pretzel Buns

Yeast that is foamy in a mixer bowl filled with warm water and malt barley syrup.
  1. Step 1: In the bowl of your stand mixer, add the yeast to the barley malt syrup and warm water. Let stand until foamy, about 10 minutes.
A person dumping baking soda from a small bowl and melted butter from another small bowl into the bowl of a stand mixer that is filled with foamy yeast water.
  1. Step 2: Stir in the salt, malt powder, and cooled melted butter.
A person pulling a ball of pretzel dough from the bowl of a stand mixer.
  1. Step 3: Add the flour and then knead with the mixer until smooth, elastic, and not sticking to the bowl.
A person using the palms of his hands to knead pretzel dough on a floured black marble countertop.
  1. Step 4: Knead the dough by hand for 1 minute on a lightly floured surface.
A person turning a ball of pizza dough in a grease ceramic bowl.
  1. Step 5: Place in a greased bowl and cover with plastic wrap
A person removing plastic wrap the top of a ceramic bowl that is filled with risen pretzel dough.
  1. Step 6: Let it proof in a non-drafty, warm area until doubled in size, usually 1 hour to 90 minutes. Remove the plastic wrap.

Expert Tip

It’s important to allow the dough to double in size. This can take anywhere from 1 hour to 2 hours. For even further flavor development, you can place the unrisen dough in the fridge overnight or up to 24 hours.

👨‍🍳 How To Make Homemade Pretzel Buns

Eight square of pretzel dough on a lightly floured black marble countertop.
  1. Step 7: Punch the dough down, turn it out onto a lightly floured surface, and cut into 8 pieces.
A kitchen towel being lifted away from a baking sheet that is lined with a silicone matt and filled with round balls of pretzel dough.
  1. Step 8: Form the pieces into tight balls of dough, place on a baking sheet, gently press down on them, and then cover with a kitchen towel.
Two balls of pretzel bun dough in boiling water and molasses in a large oval Dutch oven on a gas stove.
  1. Step 9: Add the molasses and baking soda to boiling water in a large pot, and then add the buns (working in batches). Cook for 30 seconds, flip, and cook for another 30 seconds.
A person using a sharp knife to cut an 'x' in the top of a partially cooked pretzel bun resting on a silicone matt in a baking sheet.
  1. Step 10: Remove with a slotted spoon and place on a pan with parchment paper or a silicone mat. Sprinkle on salt and slice an ‘X’ into the top of the bun.
A person holding a baking sheet pan that is filled with eight freshly baked homemade pretzel buns.
  1. Step 5: Bake for 20 minutes at 425°F, or until golden.
A metal spatula being used to place a freshly baked homemade pretzel bun onto a baking rack with three other pretzel buns on it.
  1. Step 6: Cool on a baking rack.

🍽️ How To Serve

🙋🏽‍♂️ Frequently Asked Questions

What makes homemade pretzel buns chewy and different from regular buns?

Pretzel buns get their chewy texture and distinctive flavor from boiling the dough briefly in a baking soda solution before baking, which creates the classic pretzel crust.

Do homemade pretzel buns require malt powder, and what does it do?

Using malt powder adds authentic flavor and enhances the classic pretzel taste and crust, but it’s not 100% necessary—you can still make delicious pretzel buns without it.

How should I store homemade pretzel buns to keep them fresh?

Store pretzel buns in an airtight container or resealable bag at room temperature for up to two days, or freeze them for longer storage and reheat before serving.

Two rows of freshly baked homemade pretzel buns cooling on wire baking rack on a grey linen.

🥯 Other Classic Bread Recipes

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

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

An overhead view of six homemade pretzel buns resting on a wire baking rack.
Print Recipe
5 from 1 vote

Homemade Pretzel Buns

Homemade pretzel buns are soft, chewy, and packed with the classic savory flavor of traditional pretzels. Follow the steps and you'll have perfect buns perfect for elevating burgers, sandwiches, or enjoying as a tasty snack.
Prep Time20 minutes
Cook Time20 minutes
Proofing Time2 hours
Total Time2 hours 40 minutes
Course: Lunch / Dinner
Cuisine: American
Servings: 8
Calories: 308kcal
Author: Kris Longwell

Equipment

  • 1 Stand mixer
  • baking sheets
  • Parchment paper or silicone mat
  • Slotted spoon

Ingredients

  • 1½ cups warm water (105 to 115°F)
  • 2 tablespoon barley malt syrup or dark corn syrup
  • 2¼ teaspoon instant yeast 1 package
  • 1 teaspoon salt
  • 1 teaspoon malt powder optional
  • 2 tablespoon unsalted butter melted, and cooled
  • 4⅓ cups all-purpose flour plus more as needed
  • cooking spray
  • Water for boiling
  • 2 tablespoon molasses optional
  • ¼ cup baking soda
  • 2 tablespoon coarse sea salt or Kosher salt

Instructions

  • In the bowl of your stand mixer, add the warm water. Stir in the barley malt and then stir in the yeast. Let stand for 10 minutes, or until foamy.
    1½ cups warm water (105 to 115°F), 2 tablespoon barley malt syrup, 2¼ teaspoon instant yeast
  • Stir in the salt, malt powder, and cooled butter.
    1 teaspoon salt, 1 teaspoon malt powder, 2 tablespoon unsalted butter
  • Add the dough attachment and mix on LOW, and slowly add the flour to the mixture. Mix for a minute or two, and then increase the speed to MEDIUM and knead for 10 minutes, until the dough is smooth, elastic, and no longer sticks to the bottom of the bowl. If the dough is sticking, add flour (1 tablespoon at a time) until the dough turns freely in the bowl.
    4⅓ cups all-purpose flour
  • Remove the dough from the bowl and off of the dough attachment. Place it on a lightly floured surface and knead it by hand for 1 to 2 minutes.
  • Spray a large bowl with cooking spray. Form the dough into a smooth ball and place in the oiled bowl. Turn the dough over to coat it with the oil. Spray the top of the dough and cover with plastic wrap. Place the bowl in a warm, non-drafty area until the dough has doubled in size, usually 1 hour to 90 minutes.
    cooking spray
  • Preheat oven to 425°F.
  • Punch the dough down with your fist to deflate it. Turn the dough onto a lightly floured surface. Cut the dough into 8 equal portions.
  • Cover the pieces of dough with a kitchen towel. Working one dough piece at a time, form the dough into a smooth ball. Pull the sides of the dough to the top (or bottom) of the ball. Place the ball on the floured counter and use the palm of your hands to continue smoothing the ball of dough, which will also cause the dough to have a little tension (see video for guidance). Place the dough ball on a baking sheet lined with parchment paper or a silicone mat. Press the top down slightly with your finger. Repeat with remaining dough pieces. Keep dough balls covered with a kitchen towel as you work.
  • Meanwhile, bring a large pot of water to a boil. Add the molasses and stir until combined. Carefully add the baking soda. The water will foam and fizz strongly for a few seconds. Once the foaming stops, gently add two or three dough balls. Boil for 30 seconds, and then flip them over with a slotted spoon and boil for another 30 seconds. Remove with the slotted spoon, and let excess water drip off.
    Water, 2 tablespoon molasses, ¼ cup baking soda
  • Place the buns on a baking sheet lined with parchment paper or a silicone mat. Sprinkle salt over the tops of the buns and then use a sharp knife or razor blade to cut an 'X' into the top of the bun. Repeat with the remaining buns.
    2 tablespoon coarse sea salt
  • Bake for 18 to 20 minutes, until the buns are a deep golden color, turning the pan around about halfway through.
  • Cool completely on a baking rack. Store in an air-tight container for up to 2 days.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
See the blog post for links to the malt powder and barley malt syrup. You can omit these ingredients and still have delicious buns. They contribute to the classic pretzel taste, texture, and color. 
The baking soda and molasses add color, shininess, and a chewy middle with a crisp exterior. 

Nutrition

Calories: 308kcal | Carbohydrates: 59g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 3077mg | Potassium: 199mg | Fiber: 3g | Sugar: 5g | Vitamin A: 93IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 3mg

Homemade Everything Bagels

by 4 Comments

Homemade Everything Bagels are fun to make and delicious, allowing you to enjoy that iconic New York flavor right in your own kitchen. Just as classic as a savory pastrami sandwich or comforting matzo ball soup, these bagels bring a taste of the city to your table.

A person spreading cream cheese over the surface of a halved homemade everything bagel on a piece of brown paper next to other bagels and a bowl of cream cheese.
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🥯 The Ingredients

Using the right high-quality ingredients is essential for making top-notch homemade bagels that have the perfect chewy texture and authentic flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade everything bagels on a white background including yeast, malt powder, baking soda, sugar, flour, molasses, eggs, salt, pepper, bagel seasoning, and a cup of water.

👉 Substitutions and Variations

  • Flour – Using the right flour is key to producing the perfect bagel. We highly recommend High-Gluten Flour from King Arthur. Bread flour can be substituted, but you won’t get as nice a rise with a nice “chewy” bagel.
  • Malt Powder – This helps boost the yeast and gluten process. It also gives a slightly sweet and nutty flavor. It’s not 100% necessary, but it helps to create the perfect bagel. Barley malt syrup is a good substitute.
  • Molasses and baking soda – These two ingredients give the bagels the golden color on the crust and help them to shine. You can skip the molasses, but we don’t recommend omitting the baking soda.
  • Toppings – You can vary up the toppings in addition to the Everything Seasoning. Go with poppy seeds, sesame seeds, granulated onion, or a combination of them.

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

👩🏼‍🍳 How To Make a Bagel “Starter” Sponge

A person holding a glass bowl filled with high-gluten flour that he is about to dump into a mixer bowl that has foamy yeast water in it.
  1. Step 1: In a mixing bowl, add the water, yeast, and flour.
A stand-mixer mixing flour into a dough sponge with the whisk attachment.
  1. Step 2: Whisk until smooth, about 2 minutes. Scrape down the sides once and whisk again.
A person using a whisk to mix together high-gluten flour, instant yeast, and salt in a glass bowl.
  1. Step 3: In a bowl, whisk together the flour mixture of flour, yeast, malt powder, sugar, salt, and black pepper.
A person adding a flour and yeast mixture into the bowl of a mixer that contains a bagel dough sponge.
  1. Step 4: Sprinkle the flour mixture over the thick wet mixture in the bowl of the mixture. Don’t stir it!
A person holding the bowl of a stand mixer filled with a bagel dough sponge with clear plastic wrap over the top.
  1. Step 5: Cover the bowl with plastic wrap.
A person holding the bowl of a stand mixer that is filled with a flour, yeast, bagel sponge mixture with the sponge visible through the flour resting on top.
  1. Step 6: Allow to chill in the fridge for 1 to 4 hours, or, even better, overnight. The sponge will bubble up through the flour.

Expert Tip

It’s important not to stir the flour mixture into the sponge. Let it rest at room temperature for 1 to 4 hours. But, for the best flavor, cover and let the sponge chill in the fridge for up to 24 hours.

🧑🏾‍🍳 How To Make Bagel Dough

A person adding a small amount of flour from a white bowl into a stand mixer that is kneading bagel dough.
  1. Step 1: Mix the sponge with the dough attachment on low and add 1 tablespoon of the flour.
A person kneading bagel dough on a lightly flour black marble counter.
  1. Step 2: Mix on medium for 10 minutes, then knead the dough on a lightly floured surface for about 1 minute.
A person placing a ball of bagel dough into an oiled ceramic bowl sitting on a wooden cutting board.
  1. Step 3: Place the dough in an oiled bowl.
A person spraying cooking spray over an un-risen ball of bagel dough in an oiled ceramic bowl.
  1. Step 4: Spray the top of the dough with cooking spray.
A person holding the sides of a ceramic bowl that has bagel dough in it and is covered with clear plastic wrap.
  1. Step 5: Cover the bowl and let it proof in a non-drafty area.
A person removing clear plastic wrap from the top of a ceramic bowl that is filled with bagel dough that has fully risen to the top of the bowl.
  1. Step 6: Remove the plastic after the dough has doubled in size, usually 1 to 2 hours.

👨‍🍳 How to Make Homemade Everything Bagels

A person using a bench scraper to divide bagel dough into 5 separate pieces on a black marble counter.
  1. Step 1: Remove the dough, punch it down, and then divide it into 5 equal-sized pieces.
A person using his fingers to form bagel dough into a taut ball.
  1. Step 2: Pull the sides up on each ball of dough and pinch the dough to create a smooth ball.
A person using his thumb and fingers to stretch bagel dough into a circular bagel formation.
  1. Step 3: Push your index finger through the middle of the dough and then use your fingers to stretch the dough, forming an opening in the middle.
Two bagels boiling in water with molasses in an oval Dutch oven on a stove.
  1. Step 4: Working in batches, carefully lower the bagels into boiling water with the molasses and baking soda. Flip after 1 minute and then remove from the water after another minute.
A person using a pastry brush to add an egg white wash over the top of an un-baked bagel sitting next to a bagel that has everything bagel seasoning sprinkled on top.
  1. Step 5: Place the partially cooked bagels on parchment paper on a baking sheet. Brush with egg whites and then toppings.
A person placing a freshly baked homemade everything bagel onto a baking rack topped with three other freshly baked everything bagels.
  1. Step 6: Bake at 425°F for 20 minutes, until golden. Let cool on a baking rack.

🙋🏽‍♂️ Frequently Asked Questions

What type of flour is best for homemade everything bagels?

Flour with a high protein content is best for homemade bagels because it helps create the chewy texture and sturdy structure that bagels are known for. We use High-Gluten Flour. Bread flour is the next best.

Why do bagels need to be boiled before baking?

Boiling bagels briefly before baking sets the crust, gives them their characteristic chewiness, and helps develop a shiny, golden exterior.

How should I store homemade bagels to keep them fresh?

Store homemade bagels in an airtight container or resealable plastic bag at room temperature for up to 2 days, or freeze them for longer storage—just toast or warm them before serving to restore their freshness.

Five homemade everything bagels on a wrinkled brown piece of wax paper with a bowl of cream cheese in the middle.

🍞 More Bread-Making Recipes

Ready to make the best bagel this side of Brooklyn, NY? Go for it!

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

A person spreading cream cheese over the surface of a halved homemade everything bagel on a piece of brown paper next to other bagels and a bowl of cream cheese.
Print Recipe
5 from 1 vote

Homemade Everything Bagels

If you love bagels as much as we do, you will have fun making them from scratch! These will honestly rival any bakery, anywhere! Even New York City! Although these can be prepared in one day, we think giving the sponge and then the bagel dough plenty of time to develop helps to create authentic, chewy, delicious bagels.
Prep Time20 minutes
Cook Time35 minutes
Chilling and Cooling Time (Minimum)4 hours
Total Time4 hours 55 minutes
Course: Breakfast, Lunch, or Dinner
Cuisine: American
Servings: 4
Calories: 353kcal
Author: Kris Longwell

Equipment

  • 1 Stand mixer with a dough attachment
  • Baking sheet lined with parchment or silicone mat

Ingredients

For the Dough Starter (Sponge)

  • ½ teaspoon instant yeast
  • 1 cup water PLUS 2 tbsp, room temperature
  • 1½ cups high-gluten flour or bread flour

For the Flour Mixture

Everything Bagel Seasoning

  • 4 teaspoon white sesame seeds
  • 2 teaspoon black sesame seeds
  • 2 teaspoon poppy seeds
  • 2 teaspoon dried minced garlic
  • 2 teaspoon dried minced onion
  • 1 teaspoon coarse sea salt

For Preparing the Bagels

  • Cooking spray
  • 2 tablespoon molasses
  • 1 teaspoon baking soda
  • 2 egg whites
  • 1 teaspoon water
  • 1 cup Everything bagel seasoning

Instructions

Make the Dough Starter (Sponge)

  • In the bowl of your mixer, add the yeast, water (1 cup + 2 tbsp), and flour. Use the whisk attachment to slowly mix until very smooth, scraping down the sides after about 1 minute (2 minutes total).
    ½ teaspoon instant yeast, 1 cup water, 1½ cups high-gluten flour
  • In a medium bowl, whisk together the flour (1 cup), yeast, malt powder, sugar, salt, and pepper. Sprinkle the flour over the sponge, but do not stir.
    1 cup high-gluten flour, ½ teaspoon instant yeast, ½ tablespoon diastatic malt powder, ½ tablespoon sugar, ½ tablespoon salt, ½ teaspoon black pepper
  • Cover with plastic wrap and let sit at room temperature for 1 to 4 hours. For best flavor development, refrigerate for up to 24 hours.

Put Together the Everything Bagel Seasoning

  • In a small bowl, mix together all of the ingredients for the Everything Bagel Seasoning. Set aside.
    4 teaspoon white sesame seeds, 2 teaspoon black sesame seeds, 2 teaspoon poppy seeds, 2 teaspoon dried minced garlic, 2 teaspoon dried minced onion, 1 teaspoon coarse sea salt

Make the Dough

  • Remove the plastic from the mixer bowl. You may notice that some of the sponge has bubbled up through the flour. This is normal.
  • Add 1 tablespoon of the flour and mix with the dough attachment on LOW for about 1 to 2 minutes. Turn the speed up (to medium) and knead the dough for 10 minutes. If the dough is sticking to the bottom of the bowl, add 1 to 2 tablespoons more flour. The dough should be smooth and elastic, but not sticky.
  • Transfer the dough to a very lightly floured surface. Punch the dough down and knead it for about 1 minute. If it is sticking to the surface, add a little more flour.
  • Shape the dough into a smooth ball. Spray a bowl with cooking spray and place the dough in the bowl, turning to coat with the oil. Spray a little more on top of the dough. Cover with plastic wrap and let proof in a non-drafty area until the dough has doubled in size (1 to 2 hours).
    Cooking spray
  • Turn the dough out onto a clean surface (no flour, unless it is sticky) and push it down. Shape into a rectangle and then fold over the ends (like an envelope), and then form it into a ball. Add more cooking spray to the bowl and then place the dough in it. Spray the top of the dough with more spray and cover with plastic wrap. Refrigerate for 4 hours, or even better, overnight.

Make the Bagels

  • Let the dough sit out at room temperature for 20 to 30 minutes.
  • Preheat oven to 425°F.
  • Bring a large pot of water to a boil.
  • Meanwhile, transfer the dough to the counter and cut the dough into 5 equal pieces. Cover and allow to rest for 10 minutes. (As you form the bagels, keep the remaining dough and the shaped bagels covered with a kitchen towel.)
  • For each piece of dough, draw up the sides to form a round ball. Pinch the dough together at the top of the ball. Press your index finger through the center of the dough to form a hole. Use your fingers and thumb to stretch the dough into a bagel shape, leaving about a 1 to 2-inch hole in the center. Keep shaped bagels covered with a kitchen towel. Let them rest for 15 minutes.
  • Carefully add the molasses and baking soda to the boiling water. The baking soda will cause intense foaming for a short time.
    2 tablespoon molasses, 1 teaspoon baking soda
  • Working in batches (2 or 3 bagels at a time), lower the bagels into the boiling water. After 1 minute, use a metal spatula or spoon to flip the bagels over. Boil for 1 more minute. Use the spatula to remove the bagels from the water, allowing excess water to drip off. Place on a baking sheet lined with parchment paper or a silicone mat.
  • In a small bowl, mix together the egg whites and water (1 tsp). Brush the tops of the bagels with the egg wash and then liberally sprinkle the Everything Seasoning over the tops.
    2 egg whites, 1 teaspoon water, 1 cup Everything bagel seasoning
  • Bake the bagels until golden, about 20 to 25 minutes, turning the baking sheet halfway through.
  • Cool the bagels on a rack. Store in an air-tight container or sealable baggie for 3 to 4 days.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
After the dough has proofed for the first time (after doubling in size), the dough can be wrapped in plastic wrap and kept in the fridge for up to 2 days. Let the dough sit out for 30 minutes at room temperature before transferring it to the counter to form the bagels.
Other toppings include: Poppy Seed / Sesame Seed / Dried Minced Onion
These bagels are delicious plain (with no toppings), too. 
If desired, slice the bagels open and toast them. Serve with butter, cream cheese, lox, capers, and red onion, if desired. 

Nutrition

Calories: 353kcal | Carbohydrates: 64g | Protein: 14g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 658mg | Potassium: 228mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 77mg | Iron: 2mg

NOTE: This recipe is adapted from Rose Levy Beranbaum’s Book, The Bread Bible.

One-Pot Chili Mac

by 4 Comments

One-Pot Chili Mac is deliciously hearty and nostalgic, bringing comforting flavors that remind you of home-cooked meals. It’s incredibly easy to prepare, making it the perfect dish to serve to the family alongside warm, homemade cornbread.

A skillet filled with one-pot chili mac with a layer of melted cheddar cheese over the the surface with colorful checkered napkins near the pan and two glasses of iced tea nearby.
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🧀 The Ingredients

The simple ingredients in this one-pot wonder combine effortlessly to create a warm, comforting dish that everyone will crave. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for chili mac on a wooden background including ground beef, seasonings, tomatoes, macaroni, peppers, and onions.

🥫Substitutions and Variations

  • Meat – Ground beef is traditional, but you could substitute ground turkey, ground pork, or ground chicken with excellent results. You could even make it meatless using our Veggie and Black Bean Chili.
  • Tomatoes – We love the addition of fire-roasted tomatoes, but if you don’t like chunky tomatoes, you can go with all tomato sauce, or purée the tomatoes before adding them to the chili.
  • Seasonings – We get our chili powder from Penderey’s (Fort Worth). They ship their products throughout North America. For an additional depth of flavor, add 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and 1 teaspoon garlic powder. Be sure to do a taste test before serving, you may need to add a little more salt.
  • Peppers – Feel free to use your favorite type of peppers. Bell peppers are not spicy, and they add color and depth of flavor. You can substitute pickled (nacho) jalapeños for the fresh, or just omit them. When you remove the seeds, they are mild.

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

Expert Tip

You will notice the chili is thin (not thick) before adding the macaroni. This is normal. As the macaroni absorbs the liquid as it cooks, the mixture will thicken. It will be somewhat “saucy” but not runny.

👩🏼‍🍳 How To Make One-Pot Chili Mac

A person dumping minced garlic from a small white bowl into a skillet filled with sautéed diced onions, orange bell pepper, and jalapeño.
  1. Step 1: Sauté the onions and pepper in the oil until soft, and then stir in the garlic.
A person dumping chili powder and ground cumin from a small bowl into a skillet filled with cooked ground beef and sautéed chopped onions and peppers.
  1. Step 2: Add the ground beef, cook until no longer pink, remove the excess grease, and stir in the seasonings.
A person pouring beef broth from a large glass measuring cup into a skillet filled with cooked ground beef, vegetables, chopped tomatoes, and tomato sauce.
  1. Step 3: Stir in the tomatoes, tomato sauce, and beef broth.
A person dumping uncooked macaroni from a large white bowl into a skillet filled with a simmering tomato and beef sauce.
  1. Step 4: Bring to a simmer and then stir in the macaroni.
A person dumping grated cheddar cheese from a glass bowl into a large skillet filled with beef chili and cooked macaroni.
  1. Step 5: Once the pasta is soft, stir in half of the cheese (about 1½ cups).
A person sprinkling shredded cheddar cheese over the surface of chili mac in a large skillet.
  1. Step 6: Top with the remaining cheese, then cover and wait until the cheese has melted, and serve at once!

Expert Tip

We recommend purchasing a block of cheese (8 oz) and shredding it with a box grater on the shredding attachment on your food processor. Bagged shredded cheese is fine, but anti-caking additives are included, resulting in a less creamy, cheesy sauce.

🍽️ How To Serve, Store, and Reheat

  • This dish is filling and satisfying on its own. We love to serve this with homemade cornbread for a complete meal. Toppings that you would normally serve with chili are all great garnishes, such as chopped onion, chopped fresh cilantro, and sour cream.
  • Store leftovers in an air-tight container with a lid in the fridge for up to 5 days.
  • Chili Mac reheats wonderfully on the stove over medium heat. Add another splash or two of broth or water to loosen up the sauce.

🙋🏽‍♂️ Frequently Asked Questions

Can I make One-Pot Chili Mac ahead of time and reheat it later?

Yes, chili mac can be made ahead and stored in the refrigerator for up to 5 days; simply reheat it on the stove or in the microwave, adding a splash of broth (or water) if it seems too thick.

What type of pasta works best for One-Pot Chili Mac?

Elbow macaroni is the classic choice for chili mac because its shape holds the sauce well, but small pasta shapes like shells or rotini also work great.

Can I make Chili Mac vegetarian or vegan?

Absolutely! You can substitute the ground meat with plant-based protein like lentils, beans, or meat alternatives, and use vegetable broth along with dairy-free cheese or omit cheese to make a vegan version.

A bowl of One-Pot Chili Mac sitting net to an orange checkered napkin with a glass of iced tea and a skillet of the chili mac in the background.

🥘 Other Delicious Weeknight Recipes

Ready to make a dish that the whole family will be requesting time and time again? Go for it!

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

A white bowl filled with a serving of one-pot chili mac with a gold fork inserted into the side of the food.
Print Recipe
5 from 2 votes

One-Pot Chili Mac

One-Pot Chili Mac is the perfect comfort dish that comes together in about 30 minutes. Savory chili mixed with tender macaroni and melty cheese. Kids and adults will be requesting this time and time again!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: American
Servings: 6
Calories: 675kcal
Author: Kris Longwell

Equipment

  • 1 large skillet or pot at least 3 inches deep

Ingredients

  • 2 tablespoon olive oil
  • 1 cup onion chopped
  • 1 bell pepper red, yellow, or green, seeded and chopped
  • 1 jalapeño stemmed, seeded, and finely chopped
  • 3 cloves garlic minced
  • 1 lb ground beef
  • 2 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1½ teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 14.5 oz can fire-roasted tomatoes
  • 1 8 oz can tomato sauce
  • 3 cups beef broth or stock
  • 2 cups elbow macaroni
  • 3 cups cheddar cheese grated, divided
  • ¼ cup cilantro fresh, chopped, for garnish (optional)

Instructions

  • Heat the oil in a large skillet or pot over medium heat. Add the onions, bell peppers, and jalapeño, and sauté until soft, stirring often, about 4 minutes. Stir in the garlic and cook for another 30 seconds to 1 minute.
    2 tablespoon olive oil, 1 cup onion, 1 bell pepper, 1 jalapeño, 3 cloves garlic
  • Add the ground beef, breaking up with a wooden spoon, and cook until no longer pink, stirring occasionally. Spoon out most of the grease and discard it safely.
    1 lb ground beef
  • Stir in the chili powder, cumin, salt, and pepper. Cook for a couple of minutes, stirring often. Add the tomatoes, tomato sauce, and broth and bring to a strong simmer.
    2 tablespoon chili powder, 2 teaspoon ground cumin, 1½ teaspoon Kosher salt, 1 teaspoon ground black pepper, 1 14.5 oz can fire-roasted tomatoes, 1 8 oz can tomato sauce, 3 cups beef broth
  • Stir in the macaroni. Turn the heat to low and cover. Cook until al dente, usually about 10 minutes. Remove the lid and stir. The sauce should not be runny, but still "saucy." Turn the heat off.
    2 cups elbow macaroni
  • Stir in half of the cheese (1½ cups) until melted. Sprinkle with the remaining cheese. Place the lid back on the pan and let rest for about 5 minutes, or until the cheese on top has melted.
    3 cups cheddar cheese
  • Serve at once with chopped cilantro, if desired.
    ¼ cup cilantro

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Ground turkey is a great substitute for ground beef. Ground chicken can be used, too. 
Diced tomatoes can be substituted for fire-roasted. If you don’t like chunky tomatoes, you can purée them, or substitute the diced tomatoes with tomato sauce (you would need 1 14-ounce can and 1 8-oz can). 
Leftovers will keep in an air-tight container with a lid for up to 5 days. Reheat on the stove over medium heat with a couple of splashes of broth or water. 

Nutrition

Calories: 675kcal | Carbohydrates: 42g | Protein: 35g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 842mg | Potassium: 582mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2060IU | Vitamin C: 31mg | Calcium: 458mg | Iron: 4mg

Grilled Tacos al Pastor

by 4 Comments

Grilled Tacos al Pastor are a culinary delight, bursting with flavor from the perfectly marinated pork grilled to perfection. The addition of homemade chili paste and fresh corn tortillas elevates these tacos to a whole new level, creating an unforgettable taste experience that showcases the essence of authentic Mexican cuisine.

An arrangement of ingredients for grilled tacos al pastor on a white background including dried chiles, spices, pineapple, pork shoulder, sugar, vinegar, and corn tortillas.
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🍍 The Ingredients

While the ingredients for Tacos al Pastor may necessitate a quick trip to your local Hispanic food market or an online order, their harmonious combination results in one of the greatest tacos you’ll ever taste. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for grilled tacos al pastor on a white background including dried chiles, spices, pineapple, pork shoulder, sugar, vinegar, and corn tortillas.

🌶️ Substitutions and Variations

  • Protein – We recommend a boneless pork shoulder (Boston butt or pork butt) because the marbling (streaks of fat) make the meat tender and juicy. You can substitute a pork loin (not tenderloin) and still get delicious results. A pork tenderloin is very lean and will dry out during the cooking process. Both beef chuck and chicken thighs are wonderful options. Cooking times will vary.
  • Pineapple – We highly recommend using fresh pineapple juice (not from concentrate or sweetened). This can be found in the juice section of most well-stocked supermarkets. If you can’t get fresh pineapple for grilling, use canned, but get the type packed with water, not syrup. Orange juice can be substituted.
  • Chiles – The homemade chili garlic paste adds amazing depth of flavor and can be made up to 2 weeks in advance. Guajillo and ancho peppers can be found in many supermarkets, Hispanic markets, or can easily be ordered online. You can use bottled paste and still get excellent results. Any type of dried chili will work for the paste, just do a little research, some carry more heat than others.
  • Achiote paste – This is a key ingredient found in specialty markets, but can also be easily ordered online. If you omit it, the taste will still be delicious, you just won’t get the classic bright red color.
  • Tortillas – Corn is traditional, and homemade corn tortillas are amazing. However, flour tortillas are delicious, too.

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

Expert Tip

Fresh pineapple is a key ingredient in making authentic tacos al pastor. We use a pineapple corer to easily get slices for grilling. Or, just cut up the pineapple after you’ve cut the pieces for the top and bottom of the marinated pork.

👩🏼‍🍳 How to Make Homemade Chili Paste

A large cast-iron skillet filled with dried chiles and cloves of garlic simmering in vegetable oil.
  1. Step 1: Cook the chiles and garlic in hot oil for 1 to 2 minutes.
A person pouring water from a large glass measuring cup into a pot filled with dried chiles.
  1. Step 2: Remove the chiles with a slotted spoon. Place them in a pot and cover with water.
A colander resting on top of a ceramic bowl with a pile of dried chiles that have been rehydrated with boiling water.
  1. Step 3: Drain the chiles through a strainer, reserving the liquid
A person standing behind a blender full of softened chiles, garlic, spices, and water on a cutting board on a kitchen island.
  1. Step 4: Add chiles, garlic, salt, bouillon cubes, and 1 cup soaking liquid to a blender.
A person holding down the lid of a blender that is halfway filled with a pureed chili mixture that will be a marinade for tacos al pastor.
  1. Step 5: Purée until smooth.
A person pouring a bright red marinade from a blender into a glass jar on a wooden cutting board.
  1. Step 6: Let cool and transfer to a jar with a tight-fitting lid.

Expert Tip

Place the pork shoulder in the freezer for 30 to 40 minutes before slicing it. This will firm up the meat and make slicing much easier.

🌮 How to Make Tacos al Pastor

A person using a large chef's knife to slice strips of an uncooked boneless pork shoulder on a wooden cutting board.
  1. Step 1: Slice the pork.
A person transferring homemade chili paste from a small glass bowl into a blender that contains broth and spices.
  1. Step 2: Add the marinade ingredients to the blender.
A person removing the lid from a blender that is half-filled with a puréed chili marinade.
  1. Step 3: Purée until smooth, about 1 minute.
A person wearing latex gloves pressing slices of pork soaked in an al pastor marinade in a large glass baking dish with a blender nearby containing more of the marinade.
  1. Step 4: Submerge the pork in the marinade in a dish, cover, and chill overnight.
A person pressing a large slice of fresh pineapple onto an upright skewer that is attached to a metal pan with handles on a wooden cutting board.
  1. Step 5: Slice the pineapple and place it on a skewer. 
A person pressing onto the top of a pile of strips of raw marinated pork shoulder on an upright skewer attached to a metal pan with handles.
  1. Step 6: Stack the pork on and top with pineapple. 

Expert Tip

We use our tacos al pastor skewer (with plate) to grill the meat. You can also use wooden or metal skewers that you insert into the bottom slice of the pineapple to secure the meat. Or, you can simply grill the strips of marinated pork directly on the grill until crispy on the edges and fully cooked (about 15 to 20 minutes).

🔥 How to Cook Tacos al Pastor

A stack of pork with pineapple slices on an al pastor pan resting in the middle of a charcoal kettle grill.
  1. Step 1: Heat a charcoal grill and place the meat over indirect heat.
A person using a chef's knife and a pair of tongs to cut away burnt ends of a partially cooked pork al pastor on a charcoal grill.
  1. Step 2: Cook for 2 hours, trimming the dark edges after 1 hour. 
Several large grilled chunks of fresh pineapple resting on the edge of a grate on a charcoal grill.
  1. Step 3: Grill the pineapple slices.
A person using a chef's knife to slice chunks of cooked marinated pork from a skewer that has a slice of pineapple on top.
  1. Step 4: Cut off chunks of the pork. 
A person using a large knife to chop grilled pineapple on a wooden cutting board.
  1. Step 5: Chop the grilled pineapple. 
A person using a small spoon to add a layer of homemade taco sauce over the top of tacos al pastor resting on brown wax paper.
  1. Step 6: Build the tacos.  

🍽️ How To Serve

  • We recommend using a paper towel (or two) to soak up some of the rendered grease that will have collected in the pan.
  • For a dramatic presentation, bring the pork tower to the table and slice the meat, and place it on your guest’s open tortilla.
  • Have bowls of the toppings such as chopped cilantro, red onion, grilled pineapple (cut into chunks), and the heated reserved sauce. Let guests build their tacos.
  • We love to serve these amazing tacos with individual servings of slow-cooked borracho beans and homemade cilantro lime rice.

🙋🏽‍♂️ Frequently Asked Questions

What’s the difference between carnitas and al pastor? 

They are similar. Carnitas are slow-cooked pork, usually braised or roasted until tender and crispy. Al pastor is marinated and then typically cooked on a spit (like shawarma), with bold spices and pineapple for a sweet, smoky flavor.

Can I make tacos al pastor at home without a vertical spit?

Yes, you can make tacos al pastor at home by grilling or roasting the marinated pork in the oven or on a grill, then slicing it thinly to serve in warm tortillas.

What toppings are best for grilled tacos al pastor?

Diced onions, fresh cilantro, pineapple chunks, and a squeeze of lime, roasted tomato salsa, or heated al pastor sauce (reserved from the marinade before adding the pork).

A tower of grilled layers of marinated pork with a rod centered in the middle anchoring the meat with a slice of pineapple on top all on a charcoal grill.

🇲🇽 Other Amazing Mexican Recipes

Ready to make the best tacos this side of Mexico? Go for it!

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

Three grilled tacos al pastor pressed against each other loaded with marinated grilled pork, pineapple chunks, cilantro, red onion, and a homemade sauce on top.
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5 from 2 votes

Grilled Tacos al Pastor

Grilled Tacos al Pastor is a true flavor explosion. Allow the pork to sit in the marinade for at least 12 hours for maximum flavor. If you don't have a skewer plate, you can simply grill the meat on your gas or charcoal grill. You can also roast the meat in the oven. The homemade chili paste can be made up to 2 weeks in advance.
Prep Time30 minutes
Cook Time3 hours
Marinating time12 hours
Total Time15 hours 30 minutes
Course: Lunch / Dinner
Cuisine: Mexican
Servings: 6
Calories: 247kcal
Author: Kris Longwell

Equipment

  • Al Pastor Skewer for Grill
  • Charcoal or gas grill

Ingredients

For the Chili Paste

  • 1 cup vegetable oil
  • 20 guajillo chiles dried, stems and seeds removed
  • 35 chiles de Arbol dried, stems and seeds removed
  • 4 cloves garlic
  • 2 teaspoon Kosher salt
  • 1 chicken bouillon cube

For the Tacos al Pastor

  • 1 3 lb pork shoulder boneless
  • ½ cup pineapple juice
  • ½ cup distilled white vinegar
  • ¼ cup chili paste
  • ¼ cup achiote paste
  • 6 tablespoon light brown sugar
  • 4 cloves garlic
  • 1½ teaspoon oregano dried, preferably Mexican
  • 1½ teaspoon cumin ground
  • 1½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 tablespoon Kosher salt
  • 1 whole pineapple
  • 12 corn tortillas
  • 1 cup red onion finely chopped, for garnish
  • cilantro fresh, chopped, for garnish
  • lime wedges for serving

Instructions

Make the Chili Paste

  • Heat the oil in a large, sturdy skillet over medium heat until shimmering. Add the chiles and garlic and stir to coat with the oil. Simmer in the oil for about 2 minutes. Use a slotted spoon or tongs to carefully remove the chiles and garlic and place them on a platter lined with paper towels.
    1 cup vegetable oil, 20 guajillo chiles, 35 chiles de Arbol, 4 cloves garlic
  • Pat the chiles and garlic dry and place them in a large pot. Add just enough water to cover the chiles. Bring to a simmer and cover. Simmer for 7 minutes, or until the chiles are very tender.
  • Drain the chiles and garlic through a colander into a heatproof bowl, reserving the liquid.
  • Transfer the chiles and garlic to a blender. Add the salt, bouillon cube, and 1 cup of the chile water. Purée for 1 minute, until very smooth. Allow the paste to cool down and then transfer to a jar with a tight-fitting lid. Refrigerate for up to 2 weeks.
    2 teaspoon Kosher salt, 1 chicken bouillon cube

Make the Tacos al Pastor

  • Place the pork shoulder in the freezer for 30 minutes (this makes slicing it easier).
    1 3 lb pork shoulder
  • In a blender, add the pineapple juice, vinegar, oil, chile paste, achiote paste, brown sugar, garlic, oregano, cumin, pepper, cinnamon, cloves, and salt. Purée until smooth. Set aside.
    ½ cup pineapple juice, ½ cup distilled white vinegar, ¼ cup chili paste, ¼ cup achiote paste, 6 tablespoon light brown sugar, 4 cloves garlic, 1½ teaspoon oregano, 1½ teaspoon cumin, 1½ teaspoon black pepper, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, 2 tablespoon Kosher salt
  • Remove the pork shoulder from the freezer and use a sharp knife to cut it into ¼-inch slices.
  • Place the pork in a large dish and pour about three-quarters of the marinade over it. Turn the meat over and press the marinade into the pork. Cover and chill for up to 24 hours, preferably overnight. Add the remaining marinade/sauce to a container with a lid and refrigerate.
  • Prepare your charcoal (or gas) grill to medium-high heat, creating a 2-zone (heat and no-heat) set-up.
  • Cut the top and base off the pineapple. Cut two ½-inch slices. Cut the remaining pineapple into slices or chunks, cutting around the core.
    1 whole pineapple
  • Press one pineapple slice down the skewer and then layer the marinated pork on the skewer. Top with the other pineapple slice.
  • Place the skewer plate over the indirect heat and cover for 1 hour.
  • After 1 hour, use kitchen shears (or a sharp knife) to cut away dark spots on the edges of the meat. Cover and cook for another 45 minutes.
  • Add the pineapple slices and cook for another 15 minutes (the meat should cook for 2 hours). Add the extra sauce to a saucepan and gently warm it.
  • Carefully remove the skewer plate and pineapple from the grill. Cut the pineapple into chunks and use a large, sharp knife to slice pieces of meat from the skewer.
  • Serve at once with warmed corn tortillas, garnished with the grilled chopped pineapple, cilantro, onion, warmed sauce, and lime wedges.
    12 corn tortillas, 1 cup red onion, cilantro, lime wedges

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
You can create a makeshift skewer plate by placing a slice of pineapple on a heatproof skillet (or pan) and inserting wooden or metal rod or rods into it. Add the meat to the rod or rods and top with the pineapple. 
Be sure to make sure you will be able to close the lid with the tower of meat on the grill. This is important to test before you get started. 
You can also roast the pork in your oven set at 400°F for approximately the same amount of time. Keep an eye on the meat and trim any edges that are starting to burn. 
You can also simply grill the slices until the edges are crispy and the meat is cooked. This will only take about 15 to 25 minutes, depending on how thick your slices are.  

Nutrition

Calories: 247kcal | Carbohydrates: 54g | Protein: 5g | Fat: 13g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 678mg | Potassium: 481mg | Fiber: 8g | Sugar: 21g | Vitamin A: 3134IU | Vitamin C: 11mg | Calcium: 97mg | Iron: 2mg

NOTE: This recipe is adapted from the amazing Chef Ford Fry from his TexMex Cookbook.

Beef Enchiladas with Red Sauce

by 4 Comments

Beef Enchiladas with Red Sauce are so flavorful and satisfying that they will rival your favorite Tex-Mex restaurant, bringing the authentic taste of Mexico right to your kitchen. Served alongside traditional refried beans and homemade Mexican rice, this dish creates a complete and delicious meal that will impress family and friends.

A sheet pan filled with a row of beef enchiladas with red sauce and topped with chopped tomatoes and lettuce.
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🌶️ Red Sauce Ingredients

The ingredients include ripe tomatoes, dried chilies, garlic, onion, and a blend of spices, creating a rich and flavorful sauce that perfectly complements enchiladas.

The ingredients for red enchilada sauce arranged on a wooden background, including ripe tomatoes, dried chilies, garlic cloves, chopped onion, and a variety of spices, all neatly organized for easy preparation.

🧀 Beef Enchiladas Ingredients

The ingredients for beef enchiladas may be simple and unassuming, but their combination creates a restaurant-quality dish that is both comforting and bursting with flavor.

The ingredients for red enchilada sauce arranged on a wooden background, including ground beef, shredded cheese, corn tortillas, beer, garlic cloves, chopped onion, and a variety of spices, all neatly organized for easy preparation.

👩🏼‍🍳 How To Make Red (Rojo) Enchilada Sauce

A person using kitchen scissors to cut off the stems from a dried chili over a bowl.
  1. Step 1: Toast the chiles in a skillet, then remove their stems and seeds.
A person pouring hot tap water from a large glass measuring cup into a large glass bowl filled with dried chiles.
  1. Step 2: Place the chiles in a bowl and cover them with hot water.
A person holding a kitchen towel over the top of a blender that is filled with puréed chiles, tomatoes, and onions.
  1. Step 3: Add the chiles, tomatoes, garlic, and onions to a blender and purée them.
A person pouring a puréed chili and vegetable liquid from a blender into a fine-mesh colander over a ceramic bowl.
  1. Step 4: Strain the mixture into a heatproof bowl.
A person pouring a puréed chile and vegetables sauce into a skillet with a roux simmering in it.
  1. Step 5: In a large skillet, create a roux of oil and flour and then whisk in the puréed chili mixture.
A person dumping seasonings into a skillet filled with a red enchilada sauce.
  1. Step 6: Whisk in the seasonings and stir until slightly thickened.

Expert Tip

Straining the puréed chiles is critical in yielding a silky sauce. If you skip this step, the sauce will be gritty from the skins of the chiles. Use a wooden spoon or spatula to help the sauce pass through the sieve.

👩🏼‍🍳 How to Make the Beef Enchilada Filling

A person dumping minced garlic into a skillet filled with chopped onion and jalapeño being sautéed in olive oil.
  1. Step 1: Sauté the onion, jalapeño, and garlic in olive oil over medium heat.
Ground beef being cooked with chopped onions and jalapeños in a large skillet.
  1. Step 2: Add the ground beef and cook until no longer pink (remove excess grease).
A person dumping chopped tomatoes from a small bowl into a large skillet filled with cooked ground beef, onions, and peppers.
  1. Step 3: Stir in the chili powder, cumin, salt, and chopped tomatoes. Sauté for 5 minutes.
A person pouring beer into a skillet of simmering taco meat.
  1. Step 4: Add 1 cup of Mexican beer.
A large skillet filled with simmering taco meat.
  1. Step 5: Simmer for about 10 minutes.
A large spoon holding up a serving of fully cooked beef taco meat.
  1. Step 6: Ready to fill the enchiladas!

Expert Tip

Simmer the sauce until most of the liquid has evaporated; however, don’t let the meat become dry. It should be very juicy. If you don’t want to cook with beer, you can substitute beef broth.

👩🏼‍🍳 How to Make Beef Enchiladas with Red Sauce

A person using a ladle to spread red enchilada sauce across the bottom of a sheet pan.
  1. Step 1: Ladle a thin layer of the enchilada sauce
A corn tortilla being lightly fried in vegetable oil in a small black skillet.
  1. Step 2: Heat vegetable oil in a small skillet and lightly fry corn tortillas for a couple of seconds per side.
A person submerging a lightly fried corn tortilla into a bowl of red enchilada sauce.
  1. Step 3: Use a paper towel to remove excess grease and then coat the tortilla with enchilada sauce.
A person using a spoon to add a beef filling down the center of a corn tortilla that is coated in a red sauce.
  1. Step 4: Add a couple of spoonfuls of the beef filling down the middle of a tortilla on the prepared pan.
A person sprinkling shredded cheddar cheese over the top of beef enchiladas with red sauce.
  1. Step 5: Seal the enchiladas on top and then sprinkle the cheese over them.
A row of beef enchiladas with red sauce in a sheet pan.
  1. Step 6: Bake until cheese has melted and the filling is heated, about 15 to 20 minutes.

🍽️ How To Serve

  • After the enchiladas are baked, they can be a little tricky to transfer from the pan to a plate. Use a large spatula and gently place it under the enchiladas and lift straight up. Use a fork to transfer the enchiladas to the plate.
  • A fun way to serve these enchiladas is in individual oven-safe baking dishes. Just make sure your guests know the dish is hot.
  • Don’t worry if the enchiladas fall apart when you are serving. The taste will still be amazing.

🙋🏽‍♂️ Frequently Asked Questions

Can I use a different type of meat for beef enchiladas?

Yes, you can substitute ground beef with other meats such as shredded chicken, pork, or even a meatless option like black beans or lentils for a delicious variation.

Can I make the beef enchiladas with red sauce ahead of time?

Absolutely! You can assemble the beef enchiladas in advance, cover them tightly, and refrigerate or freeze them until you’re ready to bake, making meal prep easy and convenient.

What can I serve with beef enchiladas?

Beef enchiladas pair wonderfully with sides like authentic refried beans, Mexican rice, guacamole, or a fresh salad, enhancing the overall meal experience.

A white plate filled with two beef enchiladas with red sauce next to a serving of Mexican rice and refried beans.

🌮 Other Classic Tex-Mex Recipes

Ready to make the best enchiladas this side of San Antonio? Go for it!

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

A white plate filled with two beef enchiladas with red sauce next to a serving of Mexican rice and refried beans.
Print Recipe
5 from 2 votes

Beef Enchiladas with Red Sauce

Beef Enchiladas with Red Sauce is Tex-Mex at its very best. The red sauce (Rojo sauce) is deeply flavorful and has authentic Tex-Mex flavor. And the sauce and beef filling can be made in advance, making assembly and serving a snap!
Prep Time20 minutes
Cook Time1 hour
Chili soak time1 hour
Total Time2 hours 20 minutes
Course: Entree
Cuisine: Tex-Mex, Mexican
Servings: 4
Calories: 789kcal
Author: Kris Longwell

Equipment

  • large skillet (12")
  • Blender
  • Sheet pan or baking dish

Ingredients

For the Red Sauce

  • 5 ancho chiles dried
  • 5 guajillo chiles dried
  • 2 plum tomatoes roughly chopped
  • 3 cloves garlic roughly chopped
  • 1 medium onion chopped
  • 2 tablespoon olive oil
  • 2 tablespoon all-purpose flour
  • 1 teaspoon oregano dried
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1½ teaspoon Kosher salt

For the Beef Filling

  • 2 tablespoon olive oil
  • 1 medium onion finely chopped
  • 1 jalapeño seeded and finely chopped
  • 2 cloves garlic minced
  • 1 lb ground beef 90% lean
  • 2 Roma tomatoes chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1 cup beer preferably Mexican

For the Enchiladas

  • 2 cups red enchilada sauce
  • Vegetable oil
  • 8 corn tortillas
  • 2 cups beef filling
  • 2 cups cheddar cheese shredded
  • green leaf lettuce for garnish
  • pico de gallo for garish

Instructions

Make the Red Enchilada Sauce

  • Heat a large skillet over medium-high heat. Add the chiles and roast for about 10 minutes, stirring occasionally.
    5 ancho chiles, 5 guajillo chiles
  • Use a pair of kitchen scissors to cut away the stems and then remove as many of the seeds inside the pepper as possible (don't worry if you don't get them all, you'll strain the liquid later).
  • Place the chiles in a large bowl and cover them with hot tap water. Place a small plate on top of the chiles to keep them submerged. Let them rest in the water for at least 1 hour.
  • Use a pair of tongs (or your hands) to transfer the soaked chiles to a blender. Add the tomatoes, garlic, onion, and 3 cups of the chili soaking water. Securely place the lid on the blender and purée until smooth.
    2 plum tomatoes, 3 cloves garlic, 1 medium onion
  • Strain the sauce through a fine-mesh sieve or colander into a heatproof bowl.
  • Heat the oil in a large skillet over medium heat. Stir in the flour and cook for 1 minute.
    2 tablespoon olive oil, 2 tablespoon all-purpose flour
  • Gently whisk in the strained chili sauce and 1 cup of the soaking broth. Stir in the oregano, garlic powder, cumin, and salt. Stir until slightly thickened, about 5 minutes. Set aside.
    1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1½ teaspoon Kosher salt

Make the Beef Filling

  • Heat the oil over medium heat in a large skillet. Add the onion and peppers and sauté until soft, about 5 minutes. Stir in the garlic and sauté for another 30 seconds.
    2 tablespoon olive oil, 1 medium onion, 1 jalapeño, 2 cloves garlic
  • Add the ground beef and cook until no longer pink. Spoon off excess rendered grease and safely discard.
    1 lb ground beef
  • Stir in the chopped tomatoes, chili powder, cumin, salt, and pepper. Cook, stirring frequently, for another 5 minutes, until the tomatoes are starting to break down.
    2 Roma tomatoes, 1 tablespoon chili powder, 1 tablespoon ground cumin, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
  • Stir in the beef and cook until the mixture thickens somewhat and most of the liquid is gone, about another 5 to 8 minutes. The mixture should be very moist (even wet); if too dry, add a little more beer. Set aside.
    1 cup beer

Prepare the Enchiladas

  • Preheat oven to 350°F.
  • Ladle a thin layer of the enchilada sauce into the bottom of a sheet pan or baking dish. Add the rest of the sauce into a shallow bowl.
    2 cups red enchilada sauce
  • Heat a thin layer of the vegetable oil in a small skillet over medium heat. Once the oil is simmering, quickly pass a tortilla through the oil, flipping after 1 to 2 seconds. Lightly fry for another second or two. Just long enough to soften the tortilla. Quickly transfer to a plate lined with paper towels. Flip the tortilla over to remove excess oil.
    Vegetable oil, 8 corn tortillas
  • Submerge the lightly fried tortilla in the red sauce. Place the coated tortilla in the sheet pan or dish. Spoon 2 to 3 tablespoons of the meat mixture down the middle of the tortilla. Bring the sides of the tortilla over the filling and press to seal the edges on top. Repeat with the remaining tortillas, adding more oil to the skillet as needed.
    2 cups beef filling
  • Top with the cheese and bake until the cheese has melted and the filling is hot, about 15 to 20 minutes.
    2 cups cheddar cheese
  • Top with chopped green leaf lettuce and pico de gallo. Serve at once!
    green leaf lettuce, pico de gallo

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The enchilada sauce and beef filling can be made up to 3 days in advance. 
Beef broth can be substituted for the beer. 
Leftovers will keep in an air-tight container in the fridge for up to 3 to 4 days. Reheat in the microwave or on a baking dish (covered with foil) in the oven at 325°F for 20 minutes, or until heated through. 
The enchiladas can be assembled and frozen (covered tightly with foil) for up to 2 months. Allow to thaw completely before baking them. 

Nutrition

Calories: 789kcal | Carbohydrates: 85g | Protein: 46g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 648mg | Potassium: 889mg | Fiber: 22g | Sugar: 33g | Vitamin A: 15300IU | Vitamin C: 36mg | Calcium: 550mg | Iron: 9mg

Best-Ever Ham Salad

by 5 Comments

Best-Ever Ham salad is bursting with flavor, combining the savory richness of leftover holiday ham with creamy mayonnaise and zesty seasonings for a delightful spread. It’s the perfect way to transform those extra holiday leftovers into a delicious dish that can be enjoyed on sandwiches, crackers, or as a refreshing salad.

A shallow white bowl filled with best-ever ham salad surrounded by a plate of green leaf lettuces, slices of bread, plates, and glasses of iced tea.
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🥚 The Ingredients

The ingredients, such as mayonnaise, Dijon mustard, and crunchy vegetables, work harmoniously to enhance the ham’s flavor, creating a deliciously balanced and satisfying dish. Find ingredient notes (including substitutions and variations) below.

The ingredients for ham salad arranged on a wooden board, including chopped leftover ham, mayonnaise, mustard, chopped celery, diced onions, and seasonings, all neatly organized for easy preparation.

🌿 Substitutions and Variations

  • Ham – We always make a batch of this salad when we have leftover ham from a holiday feast. However, you can purchase deli ham (thickly sliced) and prepare it in the same way. You can also often find finely chopped (or cubed) fully cooked ham in the meat section of most well-stocked supermarkets.
  • Onions – We like a combination of slightly sweet red onions and the milder-tasting green onions (scallions). The flavor is not overpowering, however, you can soak the red onions in white wine vinegar or apple cider vinegar to pickle them, also, which mellows the onion flavor considerably. If you don’t care for onions, then omit them.
  • Celery – The celery adds a little “crunch” to the salad. Chop it finely if you don’t want too much “crunch.”
  • Flavor enhancers – The Dijon adds a subtle depth of flavor to the dressing. Plain yellow mustard can be substituted. Fresh parsley adds an herbaceous pepper flavor, but can be substituted with dried parsley. Other herbs, such as basil, thyme, or rosemary, are excellent flavor enhancers.

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

Expert Tip

Be sure to allow the salad to chill for at least an hour, or even better, overnight. The flavors will meld, and the taste just gets better. We recommend allowing the salad to sit out for about 30 minutes to take some of the chill off of it.

👩🏼‍🍳 How To Make Best-Ever Ham Salad

A person holding up chopped ham from the bowl of a food processor that has just finely chopped cooked ham.
  1. Step 1: Process chunks of ham in a food processor until uniformly chopped.  
A person standing behind a glass bowl filled with the un-mixed ingredients of ham salad on a wooden cutting board.
  1. Step 2: Add the chopped ham, pickles, eggs, celery, onion, parsley, and green onions to a large bowl.
A person using a small whisk to mix together a mayonnaise and Dijon dressing for ham salad.
  1. Step 3: In a separate bowl, whisk the mayo, Dijon, white wine vinegar, lemon juice, salt, and pepper until combined.  
A person pouring a mayonnaise and Dijon dressing from a small glass bowl into a large bowl filled with the ingredients for ham salad.
  1. Step 4: Pour the dressing over the dry ingredients and stir to combine. 
A person using one hand to hold a large glass bowl filled with best-ever ham salad and the other hand on the door handle of the refrigerator that he is getting ready to open.
  1. Step 5: Chill the salad for at least 1 hour or up to overnight. 
A white plate topped with a thick slice of white bread topped with a layer of green leaf lettuce and a serving of ham salad.
  1. Step 6: Serve on a bed of greens or as a sandwich. 

🍽️ How To Serve

  • This salad is very versatile. It makes an amazing sandwich on your favorite sliced bread. Serve it with potato chips or fresh veggies for the perfect lunch.
  • It’s also perfect to serve as a spread for special gatherings, such as birthday parties or showers. Serve the salad on a platter lined with green leaf lettuce. Guests can build their sandwich or on its own.
  • They also make fantastic sliders.
  • The recipe can easily be doubled or tripled if serving a crowd.

🙋🏽‍♂️ Frequently Asked Questions

What type of ham is best for ham salad?

Leftover cooked ham is best. However, quality ham steaks from the supermarket will work, too.

How long can homemade ham salad be stored in the refrigerator?

4 to 6 days, making it a great option for meal prep or using up leftovers.

Is ham salad healthy?

In moderation. To make it healthier, use plain Greek yogurt in place of the mayo. Don’t add any additional salt, as leftover hams tend to have a high sodium content. Add plenty of vegetables to the salad.

A white plate topped with a thick slice of white bread topped with a layer of green leaf lettuce and a serving of ham salad.

😋 Other Classic “Salad” Recipes

Ready to take the leftover ham to the next level? Go for it!

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

A white serving bowl filled with best-ever ham salad with a large spoon inserted off to the side.
Print Recipe
5 from 3 votes

Best-Ever Ham Salad

Ham salad is a delicious and versatile dish that transforms leftover ham into a flavorful spread, perfect for sandwiches or crackers. With a creamy base and a mix of crunchy vegetables and seasonings, it offers a delightful combination of textures and tastes that makes it a favorite for using up holiday leftovers.
Prep Time20 minutes
Chill time1 hour
Total Time1 hour 20 minutes
Course: Lunch / Sandwich
Cuisine: American
Servings: 8
Calories: 261kcal
Author: Kris Longwell

Equipment

  • Food processor or meat grinder, or a large sharp knife (for finely chopping the ham)

Ingredients

  • 3 hard-boiled eggs roughly chopped
  • 1 lb cooked ham Cut into pieces, about 3 cups (before being processed)
  • ¼ cup cornichons finely chopped, see NOTES
  • ¼ cup celery finely chopped
  • ¼ cup red onion finely chopped
  • 2 green onions chopped, aka scallions
  • ¾ cup mayonnaise
  • 2 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • Kosher salt and black pepper to taste

Instructions

Do Ahead – Make the Hard-Boiled Eggs

  • Bring a pot of water to a boil. Gently add the chilled eggs to the water for 11 minutes. Use a slotted spoon to remove the eggs and place them in a bowl filled with water and ice. Once cooled, peel away the shells and roughly chop them.
    3 hard-boiled eggs

Make the Ham Salad

  • Place the cut-up ham in your food processor and pulse until the desired consistency.
    1 lb cooked ham
  • Transfer the chopped ham into a large bowl along with the cornichons, celery, onions, and green onions.
    ¼ cup cornichons, ¼ cup celery, ¼ cup red onion, 2 green onions
  • Add the mayonnaise, Dijon, white wine vinegar, and a pinch of salt and pepper into a small bowl. Whisk until combined.
    ¾ cup mayonnaise, 2 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, Kosher salt and black pepper
  • Pour the dressing over the dry ingredients and stir until completely combined. Cover and chill for at least 1 hour, or even better, overnight.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Cornichons can be found in the pickle section of most well-stocked supermarkets. However, chopped dill pickles are perfect, too. You can also use dill pickle relish or sweet pickle relish, if desired. 
The ham salad will keep in an air-tight container in the refrigerator for 4 to 6 days. It can be frozen for up to 2 to 3 months. 

Nutrition

Calories: 261kcal | Carbohydrates: 1g | Protein: 13g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 120mg | Sodium: 887mg | Potassium: 214mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1mg