How To Feed A Loon

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Classic Cheese Ball

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The Classic Cheese Ball recipe has been around for many generations…and for good reason!  It’s just so yummy!  Perfect for the holidays, especially as guests start to arrive.

They will love this classic cheese ball, and just watch ’em dig in!

A close-up view of a cheese ball that is encased in chopped pecans sitting on a board next to crakers and celery sticks.

How To Make a Classic Cheese Ball

 

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All of the ingredients of this amazing appetizer come together for a perfectly tantalizing taste sensation.

Be sure to select good quality cheddar cheese and Swiss cheese.

You can really taste the difference when you get top-notch (and you don’t have to break the bank!).

Classic Cheese Ball Recipe

Classic Cheese Ball has been making folks happy for generations. So let’s whip one up, friend!

Make sure the cream cheese is at room temp, then it all comes together very quickly.

Mixing the ingredients (everything but the pecans) is super easy with a stand mixer, but you could also use a wooden spoon and a little elbow grease!

Classic Cheese Ball Recipe

Take about a cup of good quality pecans and chop them up so they aren’t too coarse, but still have some pecan chunks.

Then after forming the cheese mixture into a ball, spread the chopped pecans on parchment or wax paper, and roll the ball around until it’s covered in pecans!

Who doesn’t love a good cheese ball? You’ll probably also flip for our Homemade Biscotti with Pistachios and Dried Cherries!

Classic Cheese Ball Recipe

This cheese ball is just perfect on a nice cracker.

Yum!

Classic Cheese Ball Recipe

This cheese ball is also perfect on a stick of celery!

Super yum!

Classic Cheese Ball Recipe

Now, go ahead and make this fantastic Classic Cheese Ball recipe!

Classic Cheese Ball next to celery sticks and crackers
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5 from 5 votes

Classic Cheese Ball

This Classic Cheese Ball is the perfect holiday appetizer. This appetizer has been around for years, and for good reason. Make ahead and serve as guests arrive. You and your loved ones will love it!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Appetizer
Servings: 8 people
Calories: 328kcal
Author: Kris Longwell

Ingredients

  • 1 cup sharp Cheddar cheese shredded
  • 1 cup Swiss cheese shredded
  • 1 8 oz. package cream cheese, room temp.
  • 2 tablespoon fresh chives chopped
  • 2 teaspoon Worcestershire sauce
  • ¼ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ cup finely chopped pecans

Instructions

  • Place all ingredients, except pecans, in a large mixing bowl.
  • Mix together with an electric mixer, or a wooden spoon, until well blended.
  • On waxed paper, shape mixture into a ball.
  • Roll ball in chopped pecans.
  • Refrigerate until serving time.
  • Serve with crackers and veggies.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The cheese ball can be made 24 hours in advance. Keep completely covered in the fridge until 1 hour before serving. 
Leftovers will keep covered in the fridge for up to 1 week. 

Nutrition

Calories: 328kcal

Avocado Deviled Eggs

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Avocado Deviled Eggs are a delicious fusion of the best-ever guacamole and classic homemade deviled eggs, offering a creamy and flavorful twist on a beloved appetizer. Perfect for entertaining, these vibrant bites are sure to impress your guests and elevate any gathering.

Several rows of avocado deviled eggs resting on a white platter and are garnished with toasted breadcrumbs, bacon, and chives.
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🥑 The Ingredients

The simple ingredients for avocado deviled eggs blend together perfectly to create a creamy and flavorful filling that enhances the classic deviled egg experience. Find ingredient notes (including substitutions and variations) below.

The ingredients for avocado deviled eggs displayed on a white background, including halved hard-boiled eggs, ripe avocados, lime, mayonnaise, garlic powder, salt, and pepper, all arranged neatly for easy preparation.

🍋 Substitutions and Variations

  • Avocados – You want to look for ripe avocados that are slightly soft to the touch, but not mushy. The tip of the avocado should be light brown, and not dark brown or black. There is no adequate substitution for avocados for this dish.
  • Mayonnaise – While we keep the amount of mayonnaise light, you can substitute Greek yogurt (plain) and still have a wonderful flavor and texture.
  • Onions – Shallots and chives provide a depth of flavor, but don’t overpower the eggs with onion taste. If preferred, you can omit the shallots and use onion powder.
  • Flavor enhancers – Citrus (lime juice) brightens the filling. Fresh is best. Lemon juice can be substituted. Add a splash of hot sauce to deepen the flavor, and even more, if you desire the eggs with some heat.

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

Expert Tip

The filling can be made up to 1 day in advance. Keep covered in the fridge until ready to use.

👩🏼‍🍳 How To Make Avocado Deviled Eggs

A person standing next to a saucepan filled with simmering water with whole white eggs in the pan.
  1. Step 1: Carefully add eggs to simmering water for 12 minutes and then remove.
A person using a knife to cut open a hard boiled eggs down the middle, lengthwise.
  1. Step 2: Peel the eggs and cut them in half.
A glass bowl filled with hard boiled eggs yolks, avocado chunks, and herbs all sitting on a wooden cutting board.
  1. Step 3: Add avocado flesh to a bowl with egg yolks with other ingredients.
A person using the back of a fork to mash egg yolks, chunks of avocado, onion, and herbs in glass bowl.
  1. Step 4: Mash with a fork. 
A person transferring an avocado egg mixture into the hollowed out white portion of a hard-boiled egg.
  1. Step 5: Spoon mixture into hard-boiled egg whites.
A person sprinkling snipped chives over the top of an avocado deviled egg sitting o a wooden cutting board.
  1. Step 6: Garnish with chives and toasted breadcrumbs.

🍽️ How To Serve

  • These are best served chilled, but it’s okay if they sit out for a couple of hours and become room temperature. They never last that long, anyway.
  • Prepare them up to 4 hours in advance and keep them covered with plastic wrap in the refrigerator until ready to serve.
  • Don’t skip the toasted breadcrumbs. The added ‘crunch’ truly makes them irresistible.

Expert Tip

Don’t be afraid to pile the filling nice and high. We’ve used a pastry bag to pipe the filling into the eggs before, but, honestly, a spoon works just as well. If you have a little filling left over, don’t worry, it’s amazing as a dip or on toast or eggs.

🙋🏽‍♂️ Frequently Asked Questions

How far in advance can avocado deviled eggs be made?

Yes, the filling can be made up to 12 hours in advance. Keep covered in an air-tight container in the fridge. Stir the mixture before adding to the eggs (the avocado may oxidize slightly, but stirring them will keep them nice and green).

Are avocado deviled eggs healthy?

Eggs and avocados are considered healthy and in moderation, comprise a healthy diet. They are packed with nutrients and protein. You can leave the egg yolks out to make them even more nutritious, but the filling will not as sturdy.

Are avocado deviled eggs spicy?

That all depends on how much hot sauce you add to the filling. Our recipe gives a tiny bit of kick, but it’s not highly spicy at all. If you want more heat to the eggs, double the hot sauce and sprinkle cayenne pepper over the tops of the eggs.

An avocado deviled eggs garnished with toasted breadcrumbs, snipped chives, and crumbled bacon on a white platter.

😋 Other Classic Appetizer Recipes

Ready to make the best appetizer 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!

Several rows of avocado deviled eggs resting on a white platter and are garnished with toasted breadcrumbs, bacon, and chives.
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5 from 2 votes

Avocado Deviled Eggs

These avocado-deviled eggs are devilishly delicious. The filling is a snap to make and can even be made in advance (the night before). Be prepared, these are always the first to go!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Appetizer
Cuisine: American
Servings: 6 people
Calories: 234kcal
Author: Kris Longwell

Equipment

  • Saucepan for hard-boiling eggs

Ingredients

  • 6 large eggs
  • 2 avocados ripe
  • Juice of 1 lime
  • 2 tablespoon shallot minced, or red onion
  • 1 jalapeno seeded and finely chopped (use just ½ the jalapeno for less heat)
  • 2 or 3 dashes hot sauce like Tobasco
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon mayonnaise
  • 1 tablespoon cilantro chopped
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon chives chopped, for garnish
  • ½ cup breadcrumbs toasted, See NOTES

Instructions

Make the Hard-Boiled Eggs

  • Place the eggs in a large pot and cover with water.
    6 large eggs
  • Bring to a boil, then turn off heat and cover for 12 minutes.
  • Remove the eggs from the hot water with a slotted spoon. Rinse them with cool water. Set aside. (These can be made 24 hours in advance).

Make the Avocado Filling and Assemble

  • Peel the hard boiled eggs and cut them in half, lengthwise.
  • Using a spoon, scoop out the yolks and set aside.
  • Cut the avocados in half and remove the pits.
    2 avocados
  • Scoop out the avocado flesh and place in a large bowl.
  • Add all of the yolks and the remaining ingredients and stir and roughly mash with the back of a fork.
    Juice of 1 lime, 2 tablespoon shallot, 1 jalapeno, 2 or 3 dashes hot sauce, ½ teaspoon Worcestershire sauce, 1 tablespoon mayonnaise, 1 tablespoon cilantro, ½ teaspoon Kosher salt, ¼ teaspoon black pepper
  • Use a spoon to transfer a heaping pile of the avocado mixture into each of the egg whites.
  • Top with a sprinkle of toasted breadcrumbs and snipped chives.
    1 tablespoon chives, ½ cup breadcrumbs

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The filling can be made up to 12 hours before serving. The eggs can be assembled several hours before serving. Keep covered (with plastic wrap) in the fridge until ready to serve. 
Toasted Breadcrumbs:
  • Cut the crusts off of half of a baguette or crusty loaf of bread.
  • Tear into pieces and then pulverize in your food processor until crumbs are formed (about 2 minutes).
  • Melt 2 tablespoon unsalted butter in a large skillet over medium heat.
  • Add the breadcrumbs and cook, stirring often, until golden (about 5 minutes).
  • Stir in 1 minced clove of garlic and a healthy pinch of salt. 

Nutrition

Calories: 234kcal | Carbohydrates: 13g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 187mg | Sodium: 359mg | Potassium: 436mg | Fiber: 5g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg

POST UPDATE: This recipe was originally published August 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September 2023!

Cha Lua (Vietnamese Ham)

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Every now and then, it is so much fun to step out of your comfort zone in the kitchen and try something completely new. 

If you’re in the mood to make the iconic Vietnamese sandwich called a banh mi, you might as well do it right and make a batch of this incredible ham. You’ll probably need to seek out an Asian market or order an item or two online, but it is so worth it. It’s great in a sandwich, but also on its own. And it is so much fun to prepare!

Three slices of cha lua sitting on a cutting board lined with a banana leaf and a loaf of the cha lua nearby.

How To Make Cha Lua (Vietnamese Ham)

At first, this may seem like an intimidating ham to make at home.

You’ll need to plan ahead and make sure you’ve got the right ingredients and tools, but, we promise you, it’s easy to make and incredibly delicious.

 

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

The Ingredients and Tools You Will Need

As previously mentioned, if you have an Asian market nearby, you may want to swing by to pick up the banana leaves, but everything else should be available at your local supermarket.

Here’s What You’ll Need to Have on Hand

Pork tenderloin – We prefer to grind the tenderloin first with our meat grinder, and then process it in a large food processor. But, you can skip the grinding and be just fine.
Fish sauce – This can be found in the Asian section of most well-stocked supermarkets. Or, at an Asian food market. Or, online.
Salt – Kosher is what we use
Sugar – Granulated
White pepper – Found in the spice section of most supermarkets
Garlic powder
Onion powder
Water – Warmed in the microwave
Baking soda – Make sure it’s fresh
Cream of tartar
Potato starch – Found at specialty food markets, Asian markets, or online. Tapioca flour is a good substitute, too
Banana leaves – Found in the frozen section of Asian markets. Or, online.

Here are the Tools We Use:

Meat grinder
Large food processor
Bamboo steamer

EXPERT TIP: After you mixed the ground pork with the fish sauce and seasonings, you’ll want to quickly heat the water and then whisk in the cream of tartar, baking soda, and potato starch. If will fizz quite a bit. Immediately add it to the pork mixture and process for 20 to 30 seconds. The mixture will be smooth and very sticky. This is normal.

An overhead view of ground pork in a large food processor that has been combined with seasonings and water.

How To Wrap the Cha Lua

If you can’t get your hands on any banana leaves, don’t worry. Just wrap the pork mixture tightly in plastic wrap. Be sure to use a reputable brand, such as Saran Wrap, and you’ll have no issues with chemicals in the steaming process.

When using banana leaves, you’ll want to wash them first, then dry them completely. Cut them to approximately 12″x12″ squares, and then stack 3 on top of each, placing the middle leaf perpendicular to the other two (see video for reference).

Roll the banana leaves snuggly around the pork. Tuck in the ends and then secure with kitchen twine. For good measure, add a layer of plastic wrap on the outside, and then secure with kitchen twine again.

EXPERT TIP: You’ll have two pork rolls. To cook them, you need to steam them. Steam them with a bamboo steamer, a steam pot, or whatever method you would use to steam food.

An overhead view of a mound of ground pork laying in the middle of several stacked pieces of banana leaves and then a person rolling the leaves over the pork, and then the same person folding in the ends of the leaves that have been tied with a string.

How To Serve

Of course, we’re making homemade cha lua so we can use it in our banh mi sandwich.

But, it’s so flavorful, we love to slice it up, and serve it as an entree.

We’ll also take leftover slices and fry them up in a non-stick skillet with a little oil or butter. Use with cheese slices and make the most amazing grilled cheese and cha lua sandwich. Incredible.

EXPERT TIP: You’ll have enough of the pork mixture to make two rolls. To cook them, you need to steam them. Steam them with a bamboo steamer, a steam pot, or whatever method you would use to steam food.

A person holding the basket of a bamboo steamer with a pork loaf that has been wrapped in banana leaves and plastic wrap and tied securely with kitchen twine.

We just can’t say enough about making cha lua from scratch.

It may not be the most beautiful cut of meat you’ve ever seen, but the texture and flavor are incredible.

And, wait until you make a classic banh mi sandwich with it. Truly epic.

An overhead view of two fully stuffed banh mi sandwiches sitting on a cutting board with sliced cha lua, peppers, and mayonnaise nearby.

Ready to make the best ham roll this side of Ho Chi Minh City? 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!

Three slices of cha lua sitting on a cutting board lined with a banana leaf and a loaf of the cha lua nearby.
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Cha Lua (Vietnamese Ham)

Cha Lua (Vietnamese Ham) is a must when you're making the classic Banh Mi Sandwich. But it is so good for so many other uses. Traditionally, the ham is steamed in banana leaves, but wrapping tightly in wrap works just fine. Plan ahead, and take note that you'll need to allow the pork to sit in the freezer for 2 hours or in the fridge for overnight.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting time in freezer2 hours
Total Time3 hours 50 minutes
Course: Lunch / Sandwich
Cuisine: asian, Vietnamese
Servings: 4 people
Calories: 372kcal
Author: Kris Longwell

Equipment

  • Meat grinder Optional, but creates the perfect texture for the ham
  • Large food processor Or, use a smaller one, but process in a couple of batches
  • Steamer

Ingredients

  • 2½ lbs pork tenderloin cut into chunks
  • 2 tablespoon fish sauce
  • 1 teaspoon Kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ⅔ cup warm water 105°F to 115°F
  • 2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 tablespoon potato starch or tapioca flour
  • 1 package banana leaves thawed, if frozen. Or quality plastic wrap

Instructions

  • Run the pork pieces through a meat grinder, or have your butcher do this. If this isn't an option, you can skip this step.
    2½ lbs pork tenderloin
  • Place the pork in a large food processor and add the fish sauce, salt, sugar, pepper, garlic, powder, and onion powder. Pulse until fully incorporated.
    2 tablespoon fish sauce, 1 teaspoon Kosher salt, 1 tablespoon sugar, 1 teaspoon white pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder
  • Warm the water in the microwave. Whisk in the cream of tartar, baking soda, and potato starch.
    ⅔ cup warm water, 2 teaspoon cream of tartar, 1 teaspoon baking soda, 1 tablespoon potato starch
  • Pour the wet mixture into the meat mixture, and process for 20 to 30 seconds.
  • Place the meat mixture in a medium bowl, cover, and place in the freezer for 2 hours, or in the refrigerator overnight.
  • Remove from the freezer (or refrigerator) and divide into two loaves.
  • Wrap each loaf tightly with several layers of banana leaves. Or, wrap tightly with plastic wrap (Saran Wrap works well). Secure all over with kitchen twine. See video and blog post photos for visual guidance.
    1 package banana leaves
  • Steam the loaves for 45 minutes. Turn off the heat and keep the cha lua in the steamer for 60 to 90 minutes.
  • Remove the string and plastic wrap and slice.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If you don't have a meat grinder, just skip the first step, or ask your butcher to grind the pork tenderloin for you. You can also use pre-ground pork, but grinding in a meat grinder (and food processor) or just in the food processor will give you better results.
Don't mix the warm water with baking soda/cream of tartar/potato starch until just before you add it to the processed meat mixture.
Cooked cha lua will keep covered in the fridge for up to 6 days. It can be frozen for up to 2 months. 

Nutrition

Calories: 372kcal | Carbohydrates: 7g | Protein: 59g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 1712mg | Potassium: 1422mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 3mg

POST UPDATE: This recipe was originally published in July 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in April, 2023!

How To Prepare Your Grill for Low & Slow Cooking

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How To Prepare Your Grill for Low & Slow Cooking is a quick tutorial for when you want to grill something, like ribs, on your charcoal grill. This utilizes the 2-zone heat method for indirect heat.   You can follow this same concept with your gas grill, you just need to watch the internal temp of your grill, and have 2 hot areas, and then also a non-direct heat area (read this post and that will be more clear).  This ‘non-direct’ area is where your ribs will cook, low and slow.

I am using a Weber Kettle Grill for this demonstration.  This particular type is a Weber 22″ Kettle Grill.  Any kettle grill will work.  One of the many features I love about this particular grill are the hinged edges on the cooking grate that make replenshing hots coals quick and easy. The one-touch cleaning system is pretty awesome as well.

Weber 22" Kettle Master-Touch
Weber 22″ Kettle Master-Touch

Now, we need to light the coals.   I would suggest to NEVER use lighter fluid to do this.   It imparts a chemical taste to the food and can be potentially dangerous.   Using a chimney starter is the way to go.  It is safe, inexpensive, and lights your charcoals in about 15 to 20 minutes.

Simply place your chimney starter on your grill, and either place a non-toxic fire starter under the chimney, or a couple pieces of wadded up newspaper.

Chimney starter with fire starter
Chimney starter with fire starter

Now, place 60 briquettes into the chimney.  I always use Kingsford briquettes, I think they’re the best.

Place 60 Charcoal Briquettes in the Chimney
Place 60 Charcoal Briquettes in the Chimney

Light the fire-starter and wait until the coals have turned an ashy white color.  As mentioned, this usually takes about 15 to 20 minutes.  Note:  Once you’ve started cooking your meat, you’ll need to replenish the heat zones with new hot coals about every 1 to 1 & ½ hours, so keep that in mind as you are monitoring your temperature. Rememer you’ll need about 20 minutes to get the coals going.  Don’t just toss in unlit coals…most likely, they won’t get hot, and will throw the internal temp off.

Also, once you’ve started cooking the meat, you’ll need to find a another fire-resistant place to use your chimney starter for ‘replenishing’ coals.  Concrete works, but just beware, it will leave a bit of a charred area on the concrete.  I often use another grill that is not use.

Coals Are Ready!
Coals Are Just About Ready!

Again, you want to cook your ribs low and slow.  To do this, you need use the non-direct heat method, and this can be achieved by creating a 2-zone fire.  You can either place all the coals on one side of the grill, evenly placed, or, you can do what I usually do…place ½ the hot coals on one side and the other ½ on the other side, leaving an open channel in the middle, which will allow for the indirect heat area.

Be sure to use grilling mitts as you lift the chimney and carefully place the coals on each side of the bottom of the grill. Grilling tongs makes this easy.

Now, I like to place a hot water bath in the open non-direct heat area.   The hot water absorbs and releases heat, which is good…this means less hot coals you have to keep adding to maintain the right temperature.   Did I mention the temp you want to maintain – right at the cooking grate area – is between 200 – 235?  I didn’t?  Well, that’s super important.  I wouldn’t rely on the thermometer on the lid of your grill, it’s not going to give you an accurate reading of the temp where the ribs will be.   Get an instant read thermometer…it will make your life easier, and your ribs perfect.

To add that ever-important smoke flavor to your ribs, you’ll want to add smoke chips.  For beef ribs, I like to use a combo of Mesquite and Hickory.   Now, most people will tell you to soak the chips for 30 minutes to an hour before adding them to the fire.  But, there are other champion pit-masters that will tell you to not soak them.   I’ve tried both ways, and I have to say, I like soaking them.   When they’re not soaked, they quickly light on fire, smoke a lot, but then burn out quickly.   One important note, you’ll only need to add the smoke chips once at the start of your grilling.  Too much smoke will impart a bitter flavor to your meat.

2-Zone Indirect Heat
2-Zone Indirect Heat

Remember:  200 – 235 F!  220 F is perfect.  There are two vents on your grill…at the top and the bottom.  Fire feeds on oxygen.  When the vent is open at the bottom and at the top, natural ventilation pulls oxygen in from the bottom up through the top of your grill.   This is how you increase heat.  If you need to decrease the heat, you need to partially close off that flow of oxygen.  A good rule of thumb I tend to follow is to leave the top vents half-way open all the time, and then adjust the lower vent to control heat.  Most importantly, the more you grill, the more you’ll know what works best for you and your grill.  And…resist peeking!  Every time you open the lid, the cool air rushes in and dramatically changes the temperature within the grill area.  This isn’t so good.

Now…it’s time to put your prepared ribs on the grill.  Place them meat side up.  No need to flip the ribs during cooking.   Mop about every hour…but don’t over do it.

These meaty beef back ribs will take about 5 hours at 200 F
These meaty beef back ribs will take about 5 hours at 200 F

Depending on the size of the ribs, they’ll typically take anywhere from 3 to 5 hours.   You’ll know when the meat starts to pull away from the ends of the ribs and they feel tender when prodded with your tongs.  Again, the more you grill, the more you’ll know the exact time when your ribs are done.

Practice makes perfect!!  Here is my recipe for Amazing Beef Back Ribs.  HAPPY GRILLING!!

 

 

 

 

Mustard Vinaigrette

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This mustard vinaigrette uses simple ingredients, but is so flavorful.   Wonderful as a salad dressing, but also as a glaze for grilled meats and veggies.   Simple, easy…and delicious!

Mustard Vinaigrette in a glass
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Mustard Vinaigrette

This mustard vinaigrette is simple, easy, and truly bursting with flavor. Use on salads, or as a glaze for grilled meats and veggies.
Prep Time5 minutes
Total Time5 minutes
Course: Salad Dressing
Cuisine: American
Servings: 6 people
Calories: 198kcal
Author: Kris Longwell

Ingredients

  • ¼ cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon Kosher salt
  • Fresh ground black pepper to taste
  • ¾ cup good quality olive oil

Instructions

  • In a small bowl, whisk together the vinegar, mustard, salt and pepper.
  • Slowly drizzle in the oil, vigorously whisking the whole time, until thick and smooth.
  • Add more salt and pepper, to taste.

Nutrition

Calories: 198kcal

 

Russian Dressing

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This recipe is bold and so deeply flavorful. And so much better than the bottled variety!

We don’t eat this dressing that often, but, wow, is this version ever good. It’s nice on a green leaf salad, but it’s especially good as a dressing on a sandwich. Of course, a homemade Reuben sandwich wouldn’t be the same without this dressing. And it all comes together in a matter of minutes! We love it on burgers, including our epic Copycat Big Mac.

A small glass jar filled with Russian dressing with a spoon lifting some of it out of the jar.

The ingredients for this dressing are straightforward, yet are bold. Wondering why it’s called Russian Dressing? Learn more it’s history here.

If you prefer little to no spice level, then pull back on the chili sauce, or omit it completely.

In order for the onion to not overpower the flavor profile, we run it along the side of our box grater. This prevents you from biting into chunks of raw onion but keeps a nuance of fresh onion flavor.

A hand scraping a cut onion down the sides of a box grater, grating the onion.

The Ingredients You Will Need

All the flavors come together to make such a unique and extremely fresh taste and texture. Here’s what you’ll need:

  • Mayonnaise
  • Dill pickles
  • Horseradish sauce
  • Sour cream
  • Worcestershire sauce
  • Chili sauce
  • Onion
  • Lemon juice
  • Salt and pepper

If you prefer little to no spice at all, then you’ll want to pull back on the chili sauce, or, omit it entirely.

A bowl filled with mayonnaise, chopped pickles, and the other ingredients for homemade Russian dressing.

Now, it’s time to bring it all together! The smell of this wonderful dressing is so inviting.

All you have to do is grab a fork and mix it all together.

We like to transfer the Russian Dressing to a jar with a tight-fitting lid and keep in the fridge for up to 2 weeks.

A fork mixing a white bowl filled with all the ingredients of Russian dressing.

Russian Dressing Makes a Reuben Complete

As mentioned, a Rueben sandwich just wouldn’t be complete without Russian dressing.

Making it from scratch is easy and just so delicious.

Doesn’t this just make your mouth water?

A hand holding one half of a grilled rueben sandwich with a bite taken out of it.

Ready to make the best Russian dressing 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 #howtofeedloon!

A spoon filled with Homemade Russian Dressing over a small ramekin full of the same next to a lemon half and parsley.
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Russian Dressing

This Russian Dressing has a nice kick and an incredible flavor profile. Use in salads, egg or chicken salad, and of course...deli sandwiches, such as a Reuben. Amazing!
Prep Time10 minutes
Total Time10 minutes
Course: Dressing
Cuisine: American
Servings: 12
Calories: 138kcal
Author: Kris Longwell

Ingredients

  • 1 cup mayonnaise
  • ¼ cup chili sauce Heinz has a nice version, or find some in the Asian section of your supermarket
  • 2 tablespoon sour cream
  • 1 tablespoon prepared horseradish sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon grated white onion a box grater works well
  • 1 tablespoon flat-leaf parsley chopped
  • 1 tablespoon dill pickles minced
  • 1 teaspoon freshly squeezed lemon
  • Pinch of Kosher salt and freshly ground black pepper to taste

Instructions

  • Mix everything together in medium-sized bowl.
  • Taste and adjust seasonings.
  • Serve immediately, or cover with plastic wrap and refrigerate.

Nutrition

Calories: 138kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 221mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg

 

Homemade Taco Seasoning

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Homemade Taco Seasoning is so versatile and perfect for dishes like Authentic Tex-Mex Beef Tacos and Best-Ever Chicken Quesadilla. It’s amazing in our Chicken Flautas, too! Make a big batch and store for future use!

A small square wooden bowl filled with homemade taco seasoning sitting on a wooden cutting board.
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🌮 The Ingredients

It’s good to know (as best you can) what exactly is going into your recipes.  This recipe is packed with flavor, a little less on the sodium, and no preservatives.   Use it whenever you want to add a bit of spice. Oh, and don’t worry, it’s not too spicy.  

However, if you want it spicier, increase the cayenne.  

A arrangement of small white bowls filled with seasonings for homemade taco seasoning on a grey wooden background including chili powder, paprika, cumin, adobo seasoning, garlic powder, oregano, salt, and pepper.

👩🏼‍🍳 How To Make Homemade Taco Seasoning

A person holding a small white bowl filled with dried oregano over another larger bowl filled with chili powder and other seasonings.
  1. Step 1: In a medium bowl, add the chili powder, Adobo seasoning, onion powder, garlic powder, cayenne pepper, crushed red pepper, and oregano.
A person holding a half teaspoon filled with ground black pepper over a white bowl filled with chili powder, cumin, and other seasonings for homemade taco seasoning.
  1. Step 2: Next, add the cumin, paprika, salt, and black pepper.
A person using a small whisk to combine seasonings in a white bowl to create homemade taco seasoning.
  1. Step 3: Whisk until completely combined.
A person holding a spoonful of homemade taco seasoning over a small glass jar that is partially filled with the taco seasoning.
  1. Step 4: Transfer to a jar (or container) with a lid. Store for up to 6 months.

Expert Tip

Double or triple the recipe to keep on hand. If using to make taco meat, cook the meat first, then add the seasoning (usually 1 ounce, then add 1 tablespoon of flour, then 1 cup of liquid, ie, stock).  NOTE: This makes 2 ounces of seasoning (about 4 tablespoons). The store-bought packets usually are 1 ounce (2 tablespoons).

🙋🏽‍♂️ Frequently Asked Questions

Can I adjust the spice level in homemade taco seasoning?

Yes, you can easily customize the heat by adding more or less chili powder or including cayenne pepper for extra spice.

Why is there adobo seasoning in homemade taco seasoning?

We find the adobo seasoning adds a deeper, savory flavor and aromatic complexity that complements the traditional spices, enhancing the overall taste of the tacos.

How should I store homemade taco seasoning, and how long does it last?

Store your homemade taco seasoning in an airtight container in a cool, dry place, and it will stay fresh for up to 6 months.

A large silver skillet filled with homemade beef taco meat made with homemade taco seasoning with a wooden spoon inserted off to the side.

😋 Other Mexican / Tex-Mex Flavor Enhancers

Ready to make the best taco seasoning this side of the Rio Grande? 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 square wooden bowl filled with homemade taco seasoning sitting on a wooden cutting board.
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5 from 7 votes

Homemade Taco Seasoning

This homemade taco seasoning is so much better than the packet variety, easy to make…and you control the ingredients. Adjust to your liking!
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: Mexican
Servings: 15 people
Calories: 7kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon chili powder
  • 1 tablespoon Adobo seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon dried oregano
  • 2 teaspoon ground cumin
  • 1½ teaspoon smoked paprika
  • ½ teaspoon Kosher salt
  • 2 teaspoon freshly ground black pepper

Instructions

  • Combine all ingredients until fully mixed.
    2 tablespoon chili powder, 1 tablespoon Adobo seasoning, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, ¼ teaspoon crushed red pepper, ½ teaspoon dried oregano, 2 teaspoon ground cumin, 1½ teaspoon smoked paprika, ½ teaspoon Kosher salt, 2 teaspoon freshly ground black pepper
  • Store in an air-tight container.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Be careful with your salt levels. Many adobo seasonings include salt. Check the label; if no sodium, then you can increase the amount you use with this recipe. You can always add more salt when you’re cooking with the seasoning, too. 
This recipe can easily be doubled or tripled. It will keep in an air-tight container for months (up to 6). 

Nutrition

Calories: 7kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 97mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 442IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.5mg

 

 

Chimichurri Mayonnaise

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Chimichurri Mayonnaise is the perfect accompaniment to your favorite steak sandwich.

Of course, everything is better when it’s made from scratch. We love making our homemade mayonnaise and homemade chimichurri sauce to bring this all together. In a pinch, you could certainly go with purchased mayo, but we do recommend making the chimichurri sauce from scratch, though! It really brings the mayo to life like you will not believe!  It’s really that good!

A jar of Chimichurri Mayonnaise sitting next to a plate of slice tomatoes.

HOW TO MAKE CHIMICHURRI MAYONNAISE

As mentioned, if you make the two key elements of this delicious condiment from scratch, you will get amazing results.

The mayo can easily be made several days in advance and the freshness of it is just the best.

We love everything about homemade mayonnaise! And it’s really not difficult to make!

A hand holding a jar of homemade mayonnaise

MAKING CHIMICHURRI SAUCE FROM SCRATCH

We love everything about chimichurri sauce. It’s very popular in Argentina and is often served with beef.

You can learn more about its wonderful history here.

The sauce is unbelievably loaded with flavor, and like the mayonnaise, it can be made several days in advance. You can use the sauce immediately, but it gets even better after it sits in the fridge for a couple of days.

A white bowl of freshly made chimichurri sauce next to a spoon.

There’s not much else that’s needed, other than a little bit of lemon juice, to bring this Chimichurri Sauce together.

It’s so good, you will be putting this stuff on everything! It’s particularly amazing on our Marinated Steak Sandwich!

A Marinated Grilled Steak Sandwich on a wood cutting board

Are you ready to make the best condiment you’ve ever tasted in your entire life? Go for it!

And when you do, take a photo, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!

A jar of Chimichurri Mayonnaise sitting next to a plate of slice tomatoes.
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5 from 1 vote

Chimichurri Mayonnaise

Chimichurri Mayonnaise is the perfect accompaniment for your favorite grilled steak sandwich. Amazing!
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: American
Servings: 10 people
Calories: 152kcal
Author: Kris Longwell

Ingredients

Instructions

  • Mix ingredients together and let rest in the refrigerator for at least 2 hours, to allow flavors to develop.

Nutrition

Calories: 152kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 142mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 15IU | Calcium: 2mg | Iron: 1mg

 

Perfect BBQ Rub

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Perfect BBQ Rub is the real deal.

This rub takes your Slow-Cooker Ribs, Grilled Cowboy Ribeye, and BBQ Brisket Sandwiches to the next level.  And you can keep it in your pantry for weeks!

Hands adding a BBQ rub to brisket next to a Crock-Pot slow cooker.

WHAT YOU NEED FOR THE PERFECT BBQ RUB

Most of the ingredients you are already going to have in your pantry and spice rack to make this amazing rub.

You’ll need:

  • Brown sugar, we prefer dark
  • Smoked paprika, smoked is the best!
  • Salt and pepper
  • Garlic and onion powders
  • Ground coriander
  • Dried oregano
  • Cayenne
  • Celery salt

HOW TO STORE THE RUB

We like to make a double, or triple, batch of our Perfect BBQ Rub.

The rub will keep for up to 6 months in an air-tight container. This rub is so good, its even great sprinkled on scrambled eggs, hamburgers or grilled fish.

It’s so fast and easy to put together, you’ll find yourself using it over and over again!

Fingers holding a dry rub for slow cooker baby back ribs.

We just love to barbecue. The flavors are so bold and just delicious.

The history of BBQ is pretty fascinating, too.

But we can honestly say, you can’t have great BBQ without a great BBQ rub.

The grilled cowboy ribeye has the perfect ancho rub applied to the meat

IT ALL STARTS WITH THE RUB

Ready to take your favorite barbecue dish to the next level? We’ve got you covered with our Perfect BBQ Rub.

And by the way, since you’ve got the perfect rub, you might as well go with the best-ever Easy Homemade BBQ Sauce!

The rub, the sauce, and the right technique will produce some of the best homemade BBQ you’ve ever had in your life! Just look at the BBQ ribs!  Now that’s what you call tantalizingly delicious!

Slow Cooker Baby Back Ribs on a cutting board

Okay folks, it’s time for some barbecue!  Yee-haw!

And whatever dish you’re making, be sure to take a picture, post on Instagram, and tag @howtofeedaloon and #howtofeedaloon!

A small pile of a perfect BBQ rub sitting on a wooden cutting board.
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Perfect BBQ Rub

This is truly the Perfect BBQ Rub. Use it on chicken, pork and beef! Yum!
Prep Time5 minutes
Total Time5 minutes
Course: BBQ
Cuisine: BBQ
Servings: 6 people
Calories: 49kcal
Author: Kris Longwell

Ingredients

  • ¼ cup dark brown sugar
  • 2 tablespoon smoked paprika
  • 1 tablespoon Kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoon coriander ground
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • ½ teaspoon cayenne
  • 1 teaspoon dried oregano
  • 1 teaspoon celery salt

Instructions

  • Combine all ingredients in a small bowl, and whisk with a fork until completely combined.
  • Store in air-tight container for up to 6 months.

Notes

Rub will keep fresh in an air-tight container for up to 6 months. 
We prefer dark brown sugar, but you can also use light brown sugar, too. 

Nutrition

Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 566mg | Potassium: 95mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1223IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Southern Shrimp and Cheesy Grits

by 215 Comments

Southern Shrimp and Cheesy Grits.  

Okay, you had us at Grits. But Cheesy Grits? Um…Shrimp and Cheesy Grits? Oh, good heavens.  This Southern Shrimp and Cheesy Grits recipe is so astoundingly good, you have to try it to believe it.  Um, it bears repeating: Mercy, this is an amazing dish:

Southern Shrimp and Cheesy Grits recipe

Watch us make this incredibly delicious Southern Shrimp and Cheesy Grits recipe! Get ready to have some fun and get hungry!

Shrimp & Grits is classic Southern U.S. cuisine.  These grits are loaded with flavor…they are creamy, cheesy and buttery…and sinfully delicious.

We LOVE grits!

Southern Shrimp and Cheesy Grits recipe

Oh, and did we mention cheese?

Yes, cheddar cheese, please.

Mmmmmm…cheese.

Southern Shrimp and Cheesy Grits recipe

And of course, we couldn’t just stop there! You know what this dish needs? BACON!!

Bacon, bacon, bacon!!

We are getting so close to shrimp and grits perfection!

Southern Shrimp and Cheesy Grits recipe

And then the Gulf shrimp is sautéed and is loaded with incredible flavor.

The smell alone is worth writing home about!

Look at that shrimp!

Southern Shrimp and Cheesy Grits recipe

Topped off with sauteed gulf shrimp in garlic, scallions, parsley lemon juice, smoked paprika and a dash of hot sauce.

Well, this is Southern decadence at its very best. This dish is not low on calories, so you won’t want to make this every day…but on a special occasion, it is one of the tastiest dishes you’ll ever experience.

Other Southern favorite dishes are:

But in the meantime…let’s get it on with Southern Shrimp and Cheesy Grits!

Southern Shrimp and Cheesy Grits recipe

And now the time has come to go and make this amazing recipe!

You will NOT be disappointed, that we can guarantee!

Southern Shrimp and Cheesy Grits in a large white bowl
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4.94 from 73 votes

Southern Shrimp and Cheesy Grits

Shrimp & Cheesy Grits is decadent...pure Southern decadence. But every now and then, it's sinfully good to be a little decadent. This dish is a flavor explosion you just have to taste to believe. Incredible!
Prep Time20 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Southern
Cuisine: Southern
Servings: 4 people
Calories: 465kcal
Author: Kris Longwell

Ingredients

  • 3 cups chicken stock
  • Pinch of Kosher salt
  • 1 cup corn grits quick or regular...not instant
  • 3 tablespoon heavy cream
  • 3 tablespoon unsalted butter
  • 2 cups sharp cheddar cheese shredded
  • 8 slices slab bacon cut into 1 to 2-inch pieces
  • 1 lb shelled and deveined large shrimp
  • Black pepper
  • 2 - 3 garlic cloves minced (should be a heaping teaspoon)
  • 3 tablespoon flat-leaf parsley chopped
  • 4 scallions white and green parts, chopped (3 for cooking, 1 for garnish)
  • 1 teaspoon smoked paprika
  • 1 tablespoon Worcestershire sauce
  • 2 or 3 good shakes of hot sauce ie, Tabasco
  • 4 teaspoon fresh lemon juice usually the juice of 1 whole lemon

Instructions

  • In a medium saucepan, bring the stock to a boil.
  • Whisk in the grits and cook over moderately high heat, stirring vigorously at first to eliminate lumps (Continue to stir periodically until thickened and the grains are tender- about 4 - 5 minutes total. If using regular grits, they will take up to 45 minutes)
  • Add the cream, butter and cheese and gently stir. Cover and remove from heat.
  • Meanwhile, in a large skillet, cook the bacon over medium-high heat until crispy.
  • Transfer cooked bacon to paper towel-lined plate.
  • Pour out all but about 4 tablespoons of bacon fat in the skillet and re-heat.
  • Sprinkle black pepper all over the shrimp and then add to the hot skillet and cook until curled and pink, about 3 minutes.
  • Stir in the garlic, parsley, scallions, paprika, Worcestershire, Tabasco and lemon juice.
  • Meanwhile, crumble the bacon into slightly smaller pieces, set aside.
  • Spoon the warm, cheesy grits into 4 shallow serving bowls and top each with a quarter of the shrimp mixture.
  • Garnish with bacon and reserved scallions.  Serve at once!

Video

Nutrition

Calories: 465kcal

 

Homemade Cocktail Sauce

by 2 Comments

This iconic sauce could not be easier to prepare. And it is so much better than the bottle variety!

We love our cocktail sauce to have a little kick, and this recipe fits the bill perfectly. Of course, you can pull back on the hot sauce if you prefer little, to no heat. Increase the prepared horseradish sauce, based on your own liking. Another great part of this delicious dipping sauce is that it can be made up to 3 days in advance. Perfect for classic shrimp cocktail or Southern-fried shrimp!

A straight-on view of a platter of Southern fried shrimp with a small bowl of homemade cocktail sauce in the middle.

How To Make Homemade Cocktail Sauce

 

NOTE: If you liked this sauce, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

The Ingredients You Will Need

Many of these ingredients you’ll already have on hand.

Go with quality ingredients, and you will have a cocktail sauce that is quite honestly the best in town. Here’s what you need to have:

  • Good-quality Ketchup
  • Horseradish Sauce
  • Fresh Lemon Juice
  • Worcestershire Sauce

That’s all there is to it!

An overhead view of a glass bowl filled with homemade cocktail sauce with a large whisk in the middle of it.

How To Serve

This cocktail sauce can be prepared several days in advance of serving. Place in a jar, or container, with a tight-fitting lid and refrigerate until ready to use.

It’s wonderful served with steamed shrimp, either homemade or purchased. Just remember to go with top-notch shrimp. This sauce is so good, it deserves quality shrimp.

A close-up view of a person plunging a Southern fried shrimp into a bowl of homemade cocktail sauce.

Ready to make the best cocktail sauce 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 small white bowl filled with homemade cocktail sauce surrounded by fried shrimp and lemon wedges.
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Homemade Cocktail Sauce

This is a solid, standard recipe for homemade cocktail sauce, but, of course, you can tweak to your own tastes!
Prep Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: Seafood
Servings: 10 people
Calories: 30kcal
Author: Kris Longwell

Ingredients

  • 1 cup ketchup
  • 2 tablespoon horseradish
  • 2 tablespoon lemon juice
  • 2 tablespoon hot sauce like Crystals, Tobasco or Franks
  • 2 teaspoon Worcestershire sauce

Instructions

  • Whisk all ingredients together. Serve at once, or cover and refrigerate for up to 2 weeks.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The cocktail sauce can be made several days in advance of serving. Keep in a jar, or container, with a tight-fitting lid and refrigerate until ready to use.
It will keep in the fridge for up to 2 weeks. It freezes nicely for up to 2 to 3 months. 

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 311mg | Potassium: 96mg | Fiber: 1g | Sugar: 6g | Vitamin A: 123IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 1mg

POST UPDATE: This post was originally published in February, 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous video in October, 2024!

Easy Homemade BBQ Sauce

by 22 Comments

Skip the store-bought bottle and whip up this easy homemade BBQ sauce that perfectly balances sweet, tangy, and savory notes. Featuring a rich blend of molasses, honey, and bold spices, it’s the ultimate glaze for baby back ribs, brisket sandwiches, and slow-cooker pulled pork.

A person holding a tall thin bottle that is filled with easy BBQ sauce over a sheet pan filled with barbecue chicken.
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🌶️ The Ingredients

This recipe blends a variety of sweet glazes, tangy acids, and aromatic spices to create a complex flavor profile that far surpasses anything from a bottle. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade easy BBQ sauce on a wooden grey background including ketchup, mustard, vinegar, onions, brown sugar, Worcestershire sauce, garlic, steak sauce, honey, lemon juice, and seasonings.

📝 Ingredient Notes and Substitutions

  • Ketchup: This serves as the tomato base for the sauce. Use your favorite brand, as it provides the foundation for all the other flavors.
  • Dark Brown Sugar: This adds a deep, molasses-like sweetness. You can substitute with light brown sugar or even maple syrup if you prefer a different type of sweetness.
  • Apple Cider Vinegar: This provides the necessary tang to cut through the sugar. If you don’t have it, white vinegar or extra lemon juice will work in a pinch.
  • Aromatics (Onion and Garlic): Using fresh chopped onion and garlic provides the best depth of flavor. However, if you want a perfectly smooth sauce, you can substitute these with onion powder and garlic powder.
  • Molasses and Honey: These create a thick, glossy texture and a “sticky” finish. You can adjust the ratio of these two make the sauce richer or more floral.
  • Hot Sauce: This is entirely adjustable. Feel free to increase the amount for a spicy kick or omit it entirely for a mild, kid-friendly version.
  • Steak Sauce: Adds a savory umami. If you don’t have any on hand, you can add a little extra Worcestershire sauce.

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

🔥 Tips and Tricks for the Best BBQ Sauce

  • Bloom Your Spices: Adding the chili powder mixture to the sautéed onions and garlic before the liquid ingredients is a process called “blooming.” This toasts the spices in the oil, releasing their essential oils and creating a much deeper, more complex flavor.
  • Don’t Burn the Garlic: When sautéing, keep a close eye on the garlic. It cooks much faster than the onions; if it turns dark brown or black, it will make the entire batch of sauce taste bitter.
  • Simmer Low and Slow: Because this sauce is high in sugar (from the ketchup, honey, and molasses), it can burn easily on the bottom of the pan. Keep the heat on low and stir occasionally to ensure a smooth, caramelized finish.
  • Choose Your Texture: If you prefer a smooth, professional-looking glaze for your ribs, be sure to strain the sauce through a fine-mesh sieve to remove the onion and garlic bits. If you like a more rustic, “house-made” texture, feel free to skip the straining.
  • Let the Flavors Meld: While you can use the sauce immediately, it actually tastes better after sitting in the fridge for 24 hours. This gives the spices and acids time to fully integrate.
  • Watch the Grill: Because of the high sugar content, this sauce can char quickly. If you are grilling, wait until the last 10–15 minutes of cooking to brush it onto your meat to prevent it from burning.

👩🏼‍🍳 How to Make Easy Homemade BBQ Sauce

A person holding a small bowl of Worcestershire sauce in one hand and a small bowl of apple cider vinegar in the other hand both over a bowl filled with ketchup, yellow mustard, and brown sugar.
  1. Step 1: In a large bowl, add the ketchup, mustard, brown sugar, vinegar, and Worcestershire sauce.
A person holding a small bowl of molasses in one hand and a small bowl filled with honey in the other hand both over a bowl filled with ingredients for easy homemade BBQ sauce.
  1. Step 2: Next, add the lemon juice, steak sauce, molasses, honey, and hot sauce. Stir to combine.
A large non-stick skillet filled with sautéed onions that are coated with chili powder and other seasonings on a gas stove.
  1. Step 3: Mix together the chili powder, salt, and pepper. Then sauté the onions and garlic in oil over medium heat in a large skillet. Add the chili powder mixture and cook for another couple of minutes.
A person pouring barbecue sauce into a large skillet that is filled with sautéed onions and seasonings.
  1. Step 4: Add the ketchup mixture and simmer for about 15 minutes.
A person pouring homemade easy BBQ sauce from a large skillet into a fine-mesh sieve over a large ceramic bowl.
  1. Step 5: Strain the sauce into a large bowl.
A person transferring homemade easy BBQ sauce from a large spoon into a glass jar that is filled with the sauce.
  1. Step 6: Store, cover, and keep in the fridge for up to 2 weeks.

🙋🏽‍♂️ Frequently Asked Questions

How should I store this Easy Homemade BBQ Sauce?

Keep it in an airtight jar or container in the refrigerator for up to two weeks.

Can I freeze the Easy Homemade BBQ Sauce for later use?

Yes, you can freeze it in a freezer-safe container for up to three months. Just be sure to leave a little headspace at the top of the container, as the liquid may expand when frozen.

How can I make this Easy Homemade BBQ Sauce spicier?

To dial up the heat, you can increase the amount of hot sauce or add a pinch of cayenne pepper or crushed red pepper flakes while the mixture is simmering.

Is it necessary to strain the Easy Homemade BBQ Sauce?

Straining is completely optional. If you want a perfectly smooth, professional-looking glaze, pour it through a fine-mesh sieve; if you prefer a more rustic, chunky texture, you can skip this step.

When is the best time to apply the Easy Homemade BBQ Sauce to meat on the grill?

Because of the high sugar content, it is best to brush it on during the last 10 to 15 minutes of cooking. This allows the sauce to caramelize without burning.

A person pouring homemade easy BBQ sauce over a rack of slow-cooker baby back ribs.

🍤 When to Use Homemade Easy BBQ Sauce

Ready to take your BBQ recipes to the next level with this sauce? Go for it!

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

A person pouring homemade easy BBQ sauce over a pile of barbecued baby back ribs.
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4.80 from 5 votes

Easy BBQ Sauce

This Easy Homemade BBQ Sauce is just that, easy…but really, really delicious. Perfect for slow cooker ribs and Southern Grilled BBQ Shrimp. You'll never buy the store-bought variety again! It's really that good!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauce
Cuisine: BBQ / Southern
Servings: 8 people
Calories: 117kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon chili powder
  • 1½ teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups ketchup
  • 1 cup brown sugar dark
  • ½ cup yellow mustard
  • ½ cup apple cider vinegar
  • ⅓ cup Worcestershire sauce
  • ¼ cup lemon juice
  • ¼ cup steak sauce A-1 is just fine
  • ¼ cup molasses
  • ¼ cup honey
  • 1 teaspoon hot sauce like Tobasco, Franks, or Louisiana
  • 2 tablespoon bourbon optional
  • 3 tablespoon vegetable oil
  • 1 medium onion chopped
  • 4 cloves garlic minced

Instructions

  • Mix the chili powder, salt, and pepper together in a small bowl. Set aside.
    2 tablespoon chili powder, 1½ teaspoon salt, 1 teaspoon black pepper
  • In a large bowl, mix together the ketchup, brown sugar, mustard, vinegar, Worcestershire sauce, lemon juice, steak sauce, molasses, honey, hot sauce, and bourbon (if using). Set aside
    2 cups ketchup, 1 cup brown sugar, ½ cup yellow mustard, ½ cup apple cider vinegar, ⅓ cup Worcestershire sauce, ¼ cup lemon juice, ¼ cup steak sauce, ¼ cup molasses, ¼ cup honey, 1 teaspoon hot sauce, 2 tablespoon bourbon
  • Heat the oil in a large saucepan over medium heat. Add the onion and sauté, stirring often, until soft, about 4 minutes. Add the garlic and cook for another 30 seconds. Add the chili mixture and stir until the onions are coated. Sauté for about 2 minutes.
    3 tablespoon vegetable oil, 1 medium onion, 4 cloves garlic
  • Carefully pour the ketchup mixture into the skillet and stir to fully combine. Bring to a simmer. Allow the sauce to simmer for 15 minutes.
  • If desired, strain the sauce through a sieve or colander. Let cool and then transfer to a vessel with a lid. The sauce will keep in the fridge for up to 2 weeks.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
This recipe was updated in June, 2022.  Here is the previous recipe if you are looking for it:
Ingredients:
  • 2 cups ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup molasses
  • 1 tablespoon dry mustard
  • 1 tablespoon chili powder (ancho, or regular)
  • 1 teaspoon cumin (ground)1 teaspoon dried oregano
  • 2 teaspoon hot sauce 
  • ½ teaspoon liquid smoke
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper (ground)
  • 2 tablespoon bourbon (optional)
Instructions:
Whisk all ingredients together in a saucepan. Bring to a boil, then simmer for 15 to 20 minutes. Remove from heat, and let cool.
Cooked (and cooled) sauce can be stored in an air-tight container in the refrigerator for up to 2 weeks and frozen for up to 3 months. 

Nutrition

Calories: 117kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 743mg | Potassium: 379mg | Fiber: 1g | Sugar: 21g | Vitamin A: 604IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg

Easy Homemade Ranchero Sauce

by 24 Comments

This sauce is just…amazing. Smokey, with a bit of a kick, this ranchero sauce is the real deal.

And you will be amazed at how easy it is to make the super flavorful sauce! It is deep in flavor and comes together in a short amount of time. It is perfect for huevos rancheros, but it is amazing on so many savory dishes from eggs, baked potatoes, grilled steak, burgers, and much, much more!

Ranchero-Sauce recipe

How to Make Homemade Ranchero Sauce

This incredible sauce has as much flavor as it does generations and generations of history!

You just can’t believe that something so easy to bring together can be so deep in flavor.

 

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The Ingredients You Will Need

The ingredients in the sauce are not exotic at all. Chipotle peppers can be found in the Hispanic section of many well-stocked supermarkets or found online.

Here’s What You’ll Need:

Oil – Canola or vegetable are good options
Onion – Chopped
Jalapeño – Seeds removed and roughly chopped
Garlic – Minced
Diced tomatoes – Canned are great, just drain them
Tomato sauce – Grab the small 8 oz. can
Chili powder – Ancho is good, but any type will work
Chipotle – You’ll need the pepper and some of the sauce (adobo)
Salt and pepper – Kosher and freshly ground

A collection of bowls holding a chipotle pepper, tomato sauce, diced, tomatoes, salt, pepper, chili powder, and onion and pepper nearby.

How to Serve

As mentioned, this sauce is a key ingredient in Huevos Rancheros, but we make a batch frequently and use it in burritos, over scrambled eggs, or any kind of protein.

Jar the sauce with a lid and it will keep in the fridge for up to 10 days. It freezes beautifully.

EXPERT TIP: After sautéing the onions, peppers, and garlic, you’ll want to transfer them to a blender with the remaining ingredients to purée the sauce. This can also be done in your food processor.

An overhead view of a blender holding puréed red bell peppers, tomatoes, and spices.

Tips for Perfect Ranchero Sauce

Control the Heat – Chipotle peppers are deeply flavorful, but they carry a lot of heat (they are dried jalapeños in a smokey adobo sauce). To reduce the heat considerably, open up the pepper and remove all of the seeds. For minimal heat, just go with half of the chipotle pepper, or none at all (just use the sauce). Mild heat, and go with one pepper. For medium, two peppers, extra spicy, leave the seeds in.

Concentrate the Flavors – It’s important to cook the sauce down before using or storing it. That’s why transferring the puréed sauce back to the pan and cooking for another 15 minutes is vital. This will eliminate excess water and reduce the sauce.

Serve Warm or at Room Temperature – The sauce is great served warm or at room temperature. For hot dishes, such as huevos rancheros, we recommend warming the sauce. When used as a condiment over eggs or a burger, it’s great at room temperature.

A wooden spoon holding ranchero sauce is being held up over a pan of the sauce.

This sauce is classic Mexican and New Mexico cuisine at its best.

When you make huevos rancheros, you will not want to miss the sauce.

It’s so good and is so versatile!

A person using a small spoon to add a layer of ranchero sauce over two fried eggs that are sitting on two lightly fried corn tortillas on a black plate.

Now, go forth and make some Amazing Ranchero Sauce!

A jar of ranchero sauce with a silver spoon
Print Recipe
5 from 6 votes

Amazing Ranchero Sauce

This amazing ranchero sauce is perfect for huevos rancheros, or migas, or anything that needs a killer good sauce. This is smokey with a bit of a kick...incredibly good!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sauce
Cuisine: Mexican
Servings: 8
Calories: 30kcal
Author: Kris Longwell

Equipment

  • 1 Blender or food processor
  • 1 Large skillet/saucepan

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion chopped
  • 1 jalapeño seeded and minced
  • 2 cloves garlic minced
  • 1 14.5 oz can diced tomatoes undrained
  • ½ cup tomato sauce canned
  • 1 teaspoon chili powder
  • 1 chipotle pepper canned in adobo sauce, diced, seeded
  • 1 teaspoon chipotle adobo sauce
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper

Instructions

  • In a medium saucepan, heat the oil over medium heat.
  • Once hot, add the onion, jalapeno, and garlic, and cook, stirring occasionally, until softened, about 5 minutes.
  • Transfer the mixture to a blender.
  • Add the tomatoes and their juice, the tomato sauce, chili powder, and chipotle pepper and sauce, and puree.
  • Return to the saucepan, and bring to a boil over high heat.
  • Reduce the heat to medium-low, and cook, stirring frequently, until reduced to about 2 cups, about 15 minutes.
  • Season with salt and pepper.
  • Let cool, then store in airtight container, until ready to use.

Video

Notes

See the video near the top of the blog post for visual guidance, if you liked the video, please subscribe to our YouTube channel.
The sauce can be kept covered in the fridge for up to 10 days and can be frozen for up to 2 months. 

Nutrition

Calories: 30kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 224mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.2mg

POST UPDATE: This recipe was originally published in anuary 2015, but was updated with improved tweaks to the recipe with new tips and photography and a new video in January 2023!

Homemade Caramel Sauce

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This sauce is so versatile and takes so many recipes to the next level when it’s made from scratch.

You may think that making this iconic sauce is more of a challenge than you want to take on. Think again. If you follow a few very important steps, you’ll get a perfect caramel sauce every single time. And just wait for that first bite. Incredible!

A person pulling a small spoon out of a jar of caramel with caramel dripping from the spoon back into the jar.

How To Make Homemade Caramel Sauce

This deliciously sweet concoction is comprised of only a handful of ingredients.

It’s the way you treat those ingredients that ensures you’ll get a perfect caramel sauce every time you make it.

 

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

The Ingredients You Will Need

There’s nothing fancy with what you’ll need to make this yummy sauce. Most of it you’ll probably already have.

Here’s What You’ll Need to Have on Hand

Sugar – Granulated
Water – Cool
Butter – Unsalted
Cream – Heavy (or Whipping) is best, but half-and-half will work in a pinch
Vanilla extract – Optional, but we love the flavor it brings
Salt – Coarse Kosher is excellent

EXPERT TIP: Stir the sugar and water in the pan vigorously until it comes to a boil. This helps to dissolve the sugar. Once you’ve reached a boil, reduce the heat to medium or medium-high and stop stirring. Swirl the pan until the mixture is amber in color.

A stainless steel saucepan filled with sugar water that is bubbling intensely and is an amber color.

Tips For Perfect Homemade Caramel Sauce

Swirl, Don’t Stir – This is really important. Once the sugar water mixture has reached boil, stop stirring! It will take the mixture about 15 to 20 minutes to turn a dark amber color. Lift the saucepan by the handle every couple of minutes and give the mixture a swirl.

Wait Until Amber in Color – After about 15 minutes of bubbling and a little swirling, the water sugar mixture will start to turn a light amber color. Don’t pull it off the heat too soon. Let is get to fairly deep amber color first, then remove from the heat. This could take up to 20 minutes.

Stir Thoroughly After Adding Butter and Cream – Toss the butter in first, and then carefully pour in the cream, and then finally the vanilla and salt. At this point, the mixture will bubble and gurgle quite a bit. This is normal. Use your wooden spoon to mix vigorously. Be sure to allow the mixture to rest at least 15 minutes before using.

A person pouring heavy cream from a small milk jug into a silver saucepan filled with bubbling sugar water and melting butter.

How To Serve and How To Store

This sauce is wonderful served warm or at room temperature.

If the sauce becomes to thick to pour, simply place it in a microwave-safe bowl and nuke it on HIGH for about 15 to 20 minutes.

It will keep covered in the refrigerator for up to 1 week. We don’t recommend freezing the caramel sauce.

IMAGE – SAUCE IN PAN

Recipes To Use Caramel Sauce In or On

This sauce is great over a bowl of vanilla ice cream, but it’s also great when used in (or poured over) the following recipes:

Grilled Peaches with Caramel Sauce
Apple and Caramel Pie
Peanut Butter Cup Ice Cream Cake
Best-Ever Blondies
Banana Caramel French Toast Casserole

The sauce is also perfect for dipping whole apples into. Simply insert a popsicle stick into one end of the apple and then plunge it into a bowl of the caramel sauce. Let it cool completely before serving.

A person using a small spoon to drizzle homemade caramel sauce of a platter filled with grilled peaches.

Ready to make the most delicious caramel sauce 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!

Caramel sauce
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Homemade Caramel Sauce

Homemade Caramel Sauce is wonderful on ice cream, or mixed into ice cream, as well as other desserts like pies, cakes, and grilled fruit. It's easier to make than you might think and will keep in the fridge for up to 1 week.
Prep Time5 minutes
Cook Time20 minutes
Resting time15 minutes
Total Time40 minutes
Course: Sauce
Cuisine: American
Servings: 8
Calories: 295kcal
Author: Kris Longwell

Equipment

  • Medium saucepan

Ingredients

  • 2 cups sugar
  • ½ cup water
  • ¼ cup unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon Kosher salt

Instructions

  • In a medium-sized saucepan, over high heat, stir together the sugar and water. Stir vigorously to dissolve as much of the sugar as possible.
    2 cups sugar, ½ cup water
  • Once it comes to a boil, reduce the heat to medium-high and stop stirring the mixture. Every couple of minutes, lift the pan up by the handle and swirl the sugar/water mixture around in the pan. Once the mixture has turned a brownish-amber color, turn off the heat.
  • Stir in the butter, and then carefully pour in the cream, vanilla extract, and salt. Stir vigorously (it will be very bubbly and gurgling). Once fully mixed, let the sauce rest in the pan for at least 15 minutes, or up to 1 hour.
    ¼ cup unsalted butter, ½ cup heavy cream, 1 teaspoon vanilla extract, ½ teaspoon Kosher salt
  • Transfer the sauce to a heatproof container and serve at once or store, covered, in the refrigerator for up to 1 week.
  • The sauce can be reheated in the microwave on high for about 20 to 30 seconds.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Don't take the sugar/water mixture off the heat until it is almost dark and amber in color. It shouldn't be extremely dark brown, but a deep amber color. (See video for reference). 
The caramel can be made up to several days in advance. Reheat in the microwave until desired consistency (be careful, it heats quickly). 
Leftovers will keep for about 1 day, covered, in the fridge. But, these are definitely best served straight from the grill. 

Nutrition

Calories: 295kcal | Carbohydrates: 50g | Protein: 0.5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 151mg | Potassium: 18mg | Sugar: 50g | Vitamin A: 396IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.04mg

POST UPDATE: This recipe was originally published in October 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in June 2023!

Mi Nombre es Albóndiga (My Name is Meatball)

by 1 Comment

Kris just recently posted a great recipe for albondigas and I’d been racking my brain trying to remember where I’ve heard that word before. Well, I finally remembered.

About 11 years ago, Kris and I went on a fantastic vacation to Puerto Vallarta, Mexico.  I know most people associate Puerto Vallarta as the place where Elizabeth Taylor filmed Night of The Iguana (well, at least my gay friends do), but I’m a little bit more simple and remember it as being one of the port of calls on the Love Boat.  Julie McCoy, the lovely cruise director, would always have some sort of dire situation happening in Puerto Vallarta – like Vicki Stubbing, the ship captains’ daughter and Charo, the ship’s entertainment, spent too much time shopping and almost didn’t make it back in time before the shipped sailed – very high drama. We didn’t experience any high drama on our vacation but we did experience some very comedic moments.

One such moment happened on one of our many excursions.  This particular excursion was a three hour horseback riding experience in the mountains about an hour and a half outside of Puerto Vallarta.

Our excursion started from the hotel in a nice air-conditioned shuttle bus.  About 45 minutes into the trip as we passed through this quaint little Mexican village, the shuttle driver pulled over and told us to get out and wait for another shuttle that would take us to our final destination – Rancho Capomo.

We thought this was a little odd because we didn’t realize we would need to transfer to another shuttle halfway there, but we figured because of the language barrier, this was our fault and they probably told us but we just didn’t understand.  So we disembarked in the middle of Nowhere, Mexico.

Standing on the side of the road, it appeared that this village wasn’t very quaint at all – it was basically two roads intersecting with a couple of stray dogs, a donkey and an old man who didn’t speak a lick of English.  So there we stood (well, I shouldn’t say “we” because Kris was running around trying to pet the stray dogs) at the intersection of Poncho and Tumbleweed in downtown Nowhere, Mexico waiting for a shuttle bus or for a Mexican Spaghetti Western to start filming.  After about a half hour, we started to get nervous – no sign of a shuttle and those stray dogs started looking at us like we were Chimichangas. 

Finally, this old school bus pulls up in front of us and tells us they are here to take us to the horse ranch.  At this point, they could have picked us up on a tricycle – we were just glad to be in the company of other tourists, even though they all looked about as rattled as we did. After another 45 minutes of a rather bumpy, dusty and hot bus ride, we made it to Rancho Capomo. 

I truly believe that Mexicans are some of the nicest people on the planet.  The men and women who worked on the ranch were so great.  After a quick breakfast of homemade tortillas, eggs and fresh salsa made by these very sweet ladies, the caballeros (Horsemen) introduced us to our horses.

Apparently, the selection process that matches horse to rider is very scientific.  The caballero looks at you, says a few things in Spanish to another caballero then brings you a horse that they feel is a good match for you.  There were approximately 35 to 40 people in our group and halfway through the pairing process, they brought out the horse Kris would spend the day with.  A horse called Meatball.

Meatball looked like he just woke up from a nap and hadn’t fully shaken off the cobwebs of sleep.  I’m sure if Meatball could talk; he would be saying something like, “Which way did he go? Which way did he go?” It kind of reminded us of a horse that Droopy the Dog would ride – sweet, gentle and a little bit of a sway back.  If Kris were a little taller, his feet would have been dragging on the ground.  Oh, Meatball.

I was getting more and more excited about meeting my horse but as the matchmaking continued, that excitement turned into anxiety.   I suddenly realized I was the last man standing…all the horses and tourists were paired up and staring at me.  I looked at Kris but he was no help.  He was too busy becoming best friends with Meatball.  It was all very awkward and then the ground shook.

Everyone went completely still, even the horses.  Whatever it was that was making the ground shake was getting closer.  I resisted the urge to run – I felt like I was in the movie Jurassic Park.  It was getting closer and it seemed mad.  From behind the stable emerged this giant yellow monster that was obviously a prehistoric cousin of a war horse.  The eyes were red and fire was shooting from the giant nostrils. At least that’s what I imagined I saw.

It took two caballeros to wrestle the horse over to me.  One of the caballeros told me the name of my horse was Canario.  The other caballero whispered to me, “Canario es loco!” as he helped me into the saddle…great, just great.  Did I mention safety is not a big concern in Mexico?

For the first half of the trail, Canario tried to get me off his back.  He would rub up against these thorny trees so I had to quickly get my foot out of the stir-up and move my leg out of the way.  He also tried bucking me off a couple of times.  Kris would be bringing up the rear with Meatball (who was dangerously close to nodding off) and laugh every time Canario would start flicking his hind legs in an effort to get me out of the saddle.

By the end of the trail, Canario and I were best friends.  Well, not really, I just wore the poor animal out.  Three hours with me riding around on your back would definitely do the trick.  I think Meatball and Kris switched places – Kris started carrying Meatball. 

All-in-all, we had a great time, and as we were leaving our little Mexican hamlet in the mountains, the caballeros gave us the translation of our horses’ names.  The English translation for Canario was Canary, a small yellow bird.  Are you serious?

The Spanish translation for Meatball – ALBONDIGAS!  

Want another classic Loon Log entry?  Take a look at: How Pasta Got Its Groove Back!

Tomato Cheddar and Bacon Pie

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Tomato Cheddar and Bacon Pie is a one-of-a-kind savory pie that’s bursting with flavor. While it’s delicious any time of year, it truly shines in summer when tomatoes are at their peak. A flaky, easy-to-make crust holds layers of juicy tomatoes, smoky bacon, and sharp cheddar, creating a comforting dish that’s as simple as it is irresistible.

A freshly bake tomato cheddar and bacon pie sitting next to a blue and white napkin, plates with fork, and a whole tomato.
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🍅 The Ingredients

With just a handful of simple ingredients, juicy tomatoes, smoky bacon, sharp cheddar, and sweet red onions bake together in a flaky crust to create an unforgettable savory pie. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for tomato cheddar and bacon pie on a wooden grey background including whole tomatoes, bacon strips, a red onion, cheddar cheese, pie dough, salt, and pepper.

👉 Substitutions and Variations

  • Pie Dough: Use homemade pie dough for the flakiest, most flavorful crust, or swap in a quality store-bought crust for convenience.
  • Cheese: Replace sharp cheddar with mozzarella, Gruyère, or Swiss for a different flavor profile.
  • Bacon: Try pancetta, prosciutto, or even turkey bacon for a lighter option.
  • Tomatoes: Use heirloom, cherry, or plum tomatoes depending on what’s in season.
  • Onions: Swap red onions for sweet onions, shallots, or green onions for a milder taste.
  • Herbs: Add fresh basil, thyme, or oregano to brighten up the flavors.
  • Vegetarian Variation: Skip the bacon and add sautéed spinach, zucchini, or mushrooms instead.

🥓 Tips & Tricks for the Best Tomato Cheddar and Bacon Pie

  • Prevent a soggy crust: Pat the tomato slices dry with paper towels and sprinkle lightly with salt to draw out excess moisture before layering them in the pie.
  • Blind bake the crust: Pre-bake your homemade pie dough (or store-bought) for 10–12 minutes to keep the bottom crisp.
  • Layer smartly: Place a thin layer of cheese on the crust before adding tomatoes—this creates a barrier that helps lock in flavor and protect the crust.
  • Use ripe but firm tomatoes: Overly juicy tomatoes can release too much liquid, so choose ones that are ripe but not mushy.
  • Cheese matters: Sharp cheddar gives bold flavor, but mixing in a little mozzarella or Gruyère adds creaminess and melt.
  • Cool slightly before slicing: Let the pie rest for 10–15 minutes after baking so the filling sets and slices come out neatly.

👩🏼‍🍳 How to Make Tomato Cheddar and Bacon Pie

A person using a metal spatula to stir chopped bacon that is being cooked over a gas stove.
  1. Step 1: Cook the chopped bacon until crispy. Remove to a paper towel-lined plate.
A layer of sliced heirloom tomatoes that have been seasoned with salt and pepper are resting on the bottom of a partially bake pie crust in a pie dish.
  1. Step 2: Blind-bake the pie dough in a pie dish and then line it with tomato slices seasoned with salt and pepper.
A person sprinkling shredded cheddar cheese over a layer of sliced tomatoes and slivers of red onion all in a partially pie crust in a pie dish.
  1. Step 3: Add a layer of red onion slices and top with a layer of shredded cheddar.
A person sprinkling crispy, cooked pieces of bacon over the top of a tomato cheddar and bacon pie resting on a wooden cutting board.
  1. Step 4: Add another layer of tomatoes, onions, and cheese. Top with crispy bacon.
A person wearing oven mitts picking up a tomato cheddar and bacon pie that is in a white pie dish from a wooden cutting board.
  1. Step 5: Preheat oven to 350°F and bake pie for 30 minutes. Cover with foil if the bacon is starting to brown.
A person wearing oven mitts placing a freshly baked tomato cheddar and bacon pie onto a baking rack that is resting on a wooden cutting board.
  1. Step 6: Cool on a rack for 15 to 20 minutes, or up to 2 hours, before slicing.

🍽️ How to Serve

  • Serve warm or at room temperature with a crisp green salad.
  • Pair with fresh fruit for a light summer meal.
  • Add a side of grilled vegetables for a heartier dinner.
  • Slice into smaller squares and serve as an appetizer or brunch dish.

Expert Tips

Here are some easy and inviting drink pairings for this delicious savory pie:

  • White wine: A chilled Sauvignon Blanc or Chardonnay balances the richness of the cheese and bacon.
  • Red wine: A light Pinot Noir complements the smoky, savory flavors without overpowering the tomatoes.
  • Beer: A crisp lager or pale ale cuts through the richness and pairs beautifully with cheddar.
  • Non-alcoholic: Freshly brewed iced tea with lemon or sparkling water with herbs (like basil or mint) keeps it refreshing.
  • Cocktail: A classic Bloody Mary echoes the tomato flavors and makes a fun brunch pairing.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Tomato Cheddar and Bacon Pie ahead of time?

Yes, you can assemble the pie a few hours in advance and refrigerate it until ready to bake. You can also bake it fully, cool it, and reheat it gently before serving.

How do I keep the crust from getting soggy in Tomato Cheddar and Bacon Pie?

Pat the tomatoes dry, salt them to draw out moisture, and blind bake the crust before adding the filling. A layer of cheese on the bottom also helps protect the crust.

Can I freeze Tomato Cheddar and Bacon Pie?

It’s best enjoyed fresh, but you can freeze a baked pie. Let it cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven until warmed through.

What’s the best way to store leftovers of Tomato Cheddar and Bacon Pie?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or toaster oven to keep the crust crisp.

😋 More Savory Tomato Recipes

Ready to make the best savory pie 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

Print Recipe
5 from 3 votes

Tomato Cheddar and Bacon Pie

Tomato Cheddar and Bacon Pie features a flaky homemade crust filled with juicy tomatoes, smoky bacon, sharp cheddar, and red onions for a savory pie perfect any time of year.
Prep Time15 minutes
Cook Time30 minutes
Blind baking the pie crust20 minutes
Total Time1 hour 5 minutes
Course: Appetizer / Lunch
Cuisine: American
Servings: 8
Calories: 299kcal
Author: Kris Longwell

Equipment

  • 9-inch pie dish

Ingredients

  • 1 pie dough
  • 6 slices bacon thick cut, roughly chopped
  • 3 large ripe tomatoes preferably heirloom, cut into ¼-inch slices
  • Salt and pepper
  • 1 medium red onion thinly sliced
  • 2 cups cheddar cheese shredded

Instructions

  • Preheat oven to 350°F.
  • Roll the dough out to 12 inches and fit it into the pie dish. Add a layer of parchment paper and top with pie weights, dried beans, or rice. Bake for 20 minutes. Remove the weights and parchment and allow the crust to cool for about 10 to 15 minutes.
    1 pie dough
  • Meanwhile, cook the bacon in a skillet until crisp, and set aside to cool on paper towels.
    6 slices bacon
  • Use a paper towel to pat the sliced tomatoes dry. Place a layer of tomato slices on the bottom of the pre-cooked crust and season with salt and pepper.
    3 large ripe tomatoes, Salt and pepper
  • Top with a layer of onion slices and half of the cheese.
    1 medium red onion, 2 cups cheddar cheese
  • Repeat this process.
  • Place the bacon over the top layer of onion and cheese.
  • Place in a 350°F oven and bake for 30 minutes. Cover with foil if the bacon starts to brown too much.
  • Remove from oven and place on a wire rack and allow to cool slightly.
  • Serve warm or at room temperature.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
To help prevent the dough from getting soggy, sprinkle the tomatoes with salt and let them rest for 15 to 20 minutes. Use a paper towel to wipe away excess liquid, and then season again with salt and pepper. 
Homemade pie dough is wonderful, but store-bought works well, too. 
Leftovers will keep covered on the counter for 1 to 2 days, and refrigerated for several days. 

Nutrition

Calories: 299kcal | Carbohydrates: 15g | Protein: 11g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 385mg | Potassium: 257mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 10mg | Calcium: 215mg | Iron: 1mg

Cajun Remoulade

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Cajun Remoulade is the perfect condiment when you are looking for a real flavor boost. It has a little kick, but not too much. If you want more ‘kick,’ just increase the hot sauce! Perfect on our Fried Catfish Po-boy or as a dipping sauce for our Sweet Potato Crosshatch Fries or Crispy Homemade Potato Chips!

A close-up view of small glass jar filled with Cajun remoulade with a spoon in the middle of it and the jar is in the middle of a pile of homemade onion rings.
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🌶️ The Ingredients

This vibrant sauce features a creamy base layered with fresh garden herbs and a bold blend of smoky, savory seasonings. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Cajun remoulade on a grey wooden background including mayonnaise, ketchup, mustard, garlic, scallions, parsley, and spices.

📝 Ingredients Notes and Substitutions

  • Mayonnaise: This provides the creamy base for the sauce. For a lighter version, you can substitute half of the mayonnaise with Greek yogurt or sour cream.
  • Stone-Grain Mustard: Also known as Whole-Grain Mustard. Adds a rustic texture and a sharp tang. If you prefer a smoother consistency, Dijon mustard is an excellent alternative.
  • Cajun Seasoning: This is the primary source of flavor and salt. Since different brands vary in saltiness, we recommend tasting as you go before adding extra black pepper.
  • Fresh Herbs: The green onions and Italian parsley provide a necessary brightness. While fresh is best, you can use dried herbs in a pinch—just reduce the amount by half.
  • Hot Sauce: Use your favorite brand to control the heat level. If you want more smoke than spice, you can swap this for a dash of chipotle powder.

🔥 Tips and Tricks for Remoulade

  • Let it Chill: For the best flavor, prepare the sauce at least 30 minutes before serving. Refrigerating it allows the smoky spices and fresh herbs to fully meld with the creamy base.
  • Finely Mince: To ensure a smooth spread for your Po-boy, chop the green onions and parsley as finely as possible. This ensures you get a bit of everything in every bite without large chunks.
  • Taste Before Seasoning: Since Cajun seasoning blends vary in saltiness, always taste the sauce before adding the black pepper or any additional salt.
  • Make it Ahead: This sauce stores beautifully in an airtight container in the refrigerator for up to 5 days, making it a perfect make-ahead condiment for parties or meal prep.
  • Adjust the Consistency: If you prefer a thinner sauce for drizzling, whisk in a teaspoon of water or lemon juice until you reach your desired thickness.

🍽️ How to Make Cajun Remoulade

A person standing near a cutting board that has a glass bowl filled with a cup of mayonnaise in it.
  1. Step 1: Add the mayonnaise to a medium-sized bowl.
A person using a spoon to transfer ketchup from a small white bowl into a glass bowl that is filled mayonnaise and stone ground mustard.
  1. Step 2: Next, add the stone-grain mustard and ketchup.
A glass bowl sitting on a wooden cutting board filled with portions of mayonnaise, ketchup, stone-ground mustard, minced garlic, chopped parsley, and chopped scallions.
  1. Step 3: Add the green onions, parsley, and garlic.
A person holding a small white bowl filled with small piles of black pepper, smoked paprika, and Cajun seasoning over a glass bowl filled Cajun remoulade ingredients.
  1. Step 4: Finally, stir in the paprika, Cajun seasoning, and black pepper. Stir until combined. Chill for at least 1 hour.

🥪 How to Serve

🙋🏽‍♂️ Frequently Asked Questions

How long can I store leftover Cajun Remoulade in the refrigerator?

It will stay fresh and flavorful for up to five days when kept in an airtight container.

Is this Cajun Remoulade very spicy?

It has a mild to moderate kick, but you can easily customize the heat level by increasing or decreasing the amount of hot sauce and seasoning used.

Can I make a vegan version of this Cajun Remoulade?

Yes, simply swap the traditional mayonnaise for your favorite plant-based alternative to achieve the same creamy results.

Does the Cajun Remoulade need to be made in advance?

While you can serve it immediately, letting it sit for at least 30 minutes allows the spices and herbs to fully infuse the base for a much deeper flavor.

😋 Other Delicious Dips and Spreads

Ready to make the best dipping sauce 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 small glass jar filled with Cajun remoulade with a spoon in the middle of it and the jar is in the middle of a pile of homemade onion rings.
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5 from 3 votes

Kickin’ Remoulade Sauce

Cajun Remoulade is erfect for sweet potato waffle fries, crab cakes, and fried catfish po-boy! Wonderful! It will keep in the fridge for up to 1 week and can be made several days in advance of serving.
Prep Time15 minutes
Chill time1 hour
Total Time1 hour 15 minutes
Course: Dipping Sauce
Cuisine: Cajun
Servings: 12 people
Calories: 134kcal
Author: Kris Longwell

Ingredients

  • 1 cup mayonnaise
  • 2 tablespoon whole-grain mustard or Cajun-style
  • 2 tablespoon ketchup
  • ½ cup green onions finely chopped
  • 2 tablespoon parsley fresh, chopped
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon Cajun seasoning or Creole seasoning
  • 1 teaspoon Louisiana hot sauce
  • 1 teaspoon freshly ground black pepper

Instructions

  • Whisk together all the ingredients.
    1 cup mayonnaise, 2 tablespoon whole-grain mustard, 2 tablespoon ketchup, ½ cup green onions, 2 tablespoon parsley, 2 cloves garlic, 1 teaspoon paprika, 1 teaspoon Cajun seasoning, 1 teaspoon Louisiana hot sauce, 1 teaspoon freshly ground black pepper
  • Cover and chill for at least 1 hour.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Make Ahead: For the best results, prepare the sauce at least 30 minutes before serving to allow the smoky spices and fresh herbs to fully meld.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Give it a quick stir before serving to recombine the ingredients.
  • Sodium Tip: Since different brands of Cajun seasoning vary in salt content, always taste the sauce before adding any additional salt or black pepper.
  • Customize the Heat: If you prefer a milder sauce, start with half the recommended amount of hot sauce and adjust to your preference.

Nutrition

Calories: 134kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 170mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.3mg

Mexican Black Beans

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Some dishes, most dishes, actually, are better when they are simple and the ingredients are allowed to shine.

This iconic Mexican side dish is no exception. If you have a Mexican market within reach, go and grab some epazote, it’s a green herb that really adds depth to the flavor that is classic Mexican.  They are wonderful alongside our Best-Ever Mexican Rice.

A circular white bowl filled with Mexican black beans.

How To Make Mexican Black Beans

As mentioned, these beans are not difficult to make at all. You just need to allow enough time for them to simmer.

There are just a handful of ingredients, but they come together to make those classic beans that we all love so much

 

1 lb of black beans will produce a nice large pot of beans that will feed the family.

You’ll need a fairly large pot to cook the beans in. A Dutch oven works great, but any heavy-duty pot will work just fine.

Dried black beans being transferred from a glass bowl into a large oval blue Dutch oven sitting on a stove.

Pour enough water into the pot to cover the beans by a couple of inches.

If any beans are broken or float on top of the water, be sure to remove them.

A person pouring water from an 8 cup measuring cup into a Dutch oven filled with dried black beans.

Adding Depth of Flavor

Sautéd onions, a finely chopped jalapeno, and freshly minced garlic will add a subtle but delicious depth to the beans.

As you are bringing the beans to a boil, sauté the veggies preferably in pork lard.

EXPERT TIP: Pork lard can be found at Hispanic food markets. It really contributes to that classic Mexican flavor. If you can’t get to Hispanic market, then you could use bacon grease, or shortening.

Sautéed chopped onions and jalapeños being transferred from a non-stick skillet into a large blue Dutch oven filled with simmering black beans.

Another ingredient that adds to the classic taste is epazote.

Epazote is a leafy green herb that can also be found at Hispanic food markets.

If you don’t have access to a Mexican market and can’t get your hands on fresh epazote, no worries, fresh cilantro still delivers authentic, delicious taste.

A person holding a bunch of fresh epazote over a wooden cutting board.

Simmering Deepens the Flavor

Once you have brought the Mexican Black Beans to a boil, turn down the heat and let them simmer.

The smell is amazing. Let them go for about 2 hours, just until the beans are starting to get soft.

EXPERT TIP: Periodically keep an eye on the beans. You’ll need to give them a nice stir every now and then and add more water if getting a little dry.

Mexican black beans in a pot being stirred with a wooden spoon.

When to Serve Mexican Black Beans

The beans are so delicious and quite filling that they could really make for a wonderful meal alongside Mexican rice and homemade tortillas.

We also love serving them with Steak Fajitas, Chicken Fajitas, Chicken Burrito Bowl, or with our Grilled Shrimp and Corn Salad.

They will keep covered in the refrigerator for about 5 days and freeze nicely for up to 2 months.

A large oval blue Dutch oven filled with Mexican black beans with a wooden spoon in the middle.

Ready to make the best Mexican Black Beans this side of the Rio? Go for it!

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

A circular white bowl filled with Mexican black beans.
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Mexican Black Beans

Mexican Black Beans are a must-have side for your favorite Mexican, or TexMex, meals. Use these beans when you're building a steak fajita, and you will be really happy. Ole!
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Appetizer or Side Dish
Cuisine: Mexican
Servings: 8 people
Calories: 163kcal
Author: Kris Longwell

Equipment

  • Dutch oven, or large sturdy pot

Ingredients

  • 1 lb black beans dried
  • 2 tablespoon lard or bacon grease, or, vegetable oil
  • 1 medium onion chopped
  • 1 jalapeno stem, seeds, and ribs removed, finely chopped
  • 2 cloves garlic minced
  • 2 sprigs epazote or ¼ cup of chopped cilantro
  • 2 teaspoon salt or more, to taste

Instructions

  • Rinse the beans in a colander.
  • Pour the beans into a large pot (preferably a Dutch oven).
  • Add enough water to cover the beans by a couple of inches. Bring to a boil.
  • In a skillet, melt the lard (or grease or shortening) over medium heat. Add the onion and jalapeno and cook, stirring frequently, until soft, about 4 minutes. Add the garlic and cook for another 30 seconds.
  • Lower the beans to a low simmer and add the sautéed vegetables.
  • Gently simmer for 2 hours until the beans are getting soft. Add more water if the beans are getting a little dry.
  • Add the epazote and salt and simmer on low for another 40 minutes.
  • If desired, remove the epazote. Taste and add more salt, to taste.

Video

Notes

Epazote is a green herb that can be found in Mexican/Latino food markets.  Cilantro is a perfectly fine substitute. 
The beans will keep covered in the fridge for up to 5 days and freezes nicely for up to 2 months. 

Nutrition

Calories: 163kcal | Carbohydrates: 30g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Sodium: 1166mg | Potassium: 458mg | Fiber: 11g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 2mg

POST UPDATE: This recipe was originally published in April 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2022!

Fresh Pico de Gallo

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Fresh Pico de Gallo is a staple for Mexican and Tex-Mex meals, combining ripe tomatoes, crisp onions, zesty lime juice, and fresh cilantro for a vibrant and flavorful salsa. It pairs perfectly with creamy homemade guacamole, making it an irresistible duo for any Mexican-inspired meal or snack.

A colorful serving bowl filled with freshly made pico de gallo with limes, peppers, tomatoes, and red onion surrounding the bowl.

🍅 The Ingredients

The simple yet vibrant ingredients in pico de gallo combine perfectly to create a fresh, flavorful condiment that enhances any dish.

An arrangement of ingredients for fresh pico de gallo on a grey wooden background including onion, jalapeño, tomatoes, cilantro, lime, and salt.

💃🏻 How To Make Fresh Pico de Gallo

A glass bowl filled with chopped tomatoes, onion, and jalapeño with two wooden spoons tucked under the veggies.
  1. Step 1: In a bowl, mix together the tomatoes, onion, and pepper. 
A glass bowl filled with chopped tomatoes, onions, jalapeño, and chopped cilantro with two wooden spoons being used to toss it all together.
  1. Step 2: Stir in the cilantro.
A person squeezing a fresh lime over a glass bowl filled with freshly made pico de gallo.
  1. Step 3: Add the lime juice and salt and mix well.
A person holding a glass bowl filled with freshly made pico de gallo and the other hand on the handle of a stainless steel refrigerator.
  1. Step 4: Mix well. 
A person transferring homemade pico de gallo from a glass bowl into a colorful serving bowl sitting on a wooden cutting board.
  1. Step 5: Transfer to a serving dish.
A person using a small spoon to top a row of crispy chicken flautas of homemade pico de gallo.
  1. Step 6: Serve!  

🍽️ When and How to Serve

  • This condiment is similar to salsa. It’s best when it’s had to for the flavors to meld. However, as it chills, the tomatoes will release liquid. If it becomes too wet, simply drain off some of the excess liquid.
  • It’s wonderful served chilled or at room temperature.
  • It goes with almost any Tex-Mex or Mexican dish. Some favorites are Authentic Steak Fajitas, Grilled Carne Asada, Crispy Chicken Flautas, and Best-Ever Shrimp Fajitas.

🙋🏽‍♂️ Frequently Asked Questions

Is fresh pico de gallo spicy?

It can be mildly spicy depending on the amount and type of peppers used, but you can easily adjust the heat level by removing seeds or using milder peppers to suit your taste.

How long does homemade pico de gallo stay fresh?

It is best enjoyed within 2-3 days when stored in an airtight container in the refrigerator to maintain its freshness and flavor.

Is fresh pico de gallo healthy?

Yes, it is a healthy condiment made from fresh vegetables and herbs, low in calories and packed with vitamins, antioxidants, and fiber.

A close-up view of a colorful bowl of filled with a pile freshly made pico de gallo with chopped tomatoes, red onion, jalapeño, and cilantro.

🌶️ Other Tex-Mex / Mexican Condiments

Ready to make the best Tex-Mex condiment 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 colorful bowl of filled with a pile freshly made pico de gallo with chopped tomatoes, red onion, jalapeño, and cilantro.
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Fresh Pico de Gallo

Fresh Pico de Gallo is a staple for all your favorite TexMex and Mexican dishes. Serve with warm chips or steaming hot fajitas. Ole!
Prep Time10 minutes
Chill time1 hour
Total Time1 hour 10 minutes
Course: Condiment
Cuisine: TexMex / Mexican
Servings: 4 people
Calories: 30kcal
Author: Kris Longwell

Ingredients

  • 3 cups tomatoes cored, seeded and chopped
  • ½ cup onion red or white, chopped, or more, to taste
  • ½ jalapeño cored, seeded and chopped (more or less, to taste)
  • ¼ cup fresh cilantro chopped
  • 1 tablespoon lime juice fresh, juice of 1 lime
  • ½ teaspoon Kosher salt

Instructions

  • In a medium bowl, mix the tomatoes, onion, and peppers.
    3 cups tomatoes, ½ cup onion, ½ jalapeño
  • Stir in the cilantro.
    ¼ cup fresh cilantro
  • Add the lime juice and the salt.
    1 tablespoon lime juice, ½ teaspoon Kosher salt
  • Mix well.
  • Chill for 1 hour. Serve chilled or at room temperature.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The pico can be made up to 2 days in advance. Before serving, you may need to remove some of the excess liquid. Give it a good stir before serving. 
Serve chilled or at room temperature. 
It will keep in the fridge (covered) for 3 to 5 days. 

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 298mg | Potassium: 308mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1019IU | Vitamin C: 20mg | Calcium: 17mg | Iron: 0.4mg

Homemade Tartar Sauce

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This sauce takes your favorite seafood dishes to the next level.

If you are going to make Fish n Chips, Fried Shrimp, Catfish Po-Boy, or Fried Fish Sandwich, then you’ve got to have this iconic condiment. The taste is incredible and it comes together in minutes!

A close-up view of a small glass jar filled with homemade tartar sauce with a spoon stuck into it.

How To Make Homemade Tartar Sauce

We use our food processor for this recipe, but if you don’t have one, just make sure you chop your onions, pickles, capers, and herbs finely, and you’ll be in good shape.

Although you can serve the tartar sauce immediately, we find the consistency and flavor improve after at least 1 hour in the refrigerator.

 

The Ingredients You Will Need

Here’s what you’ll need to make this fantastic traditional tartar sauce recipe at home:

  • Onion, finely chopped
  • Cornichon (dill pickles), finely chopped
  • Capers, drained
  • Mayonnaise
  • Lemon juice
  • Dijon mustard
  • White vinegar
  • Worcestershire sauce
  • Parsley, chopped
  • Salt and pepper

Homemade tartar sauce is absolutely perfect for dipping your fried fish into!

A piece of fried fish in a fork dipped into homemade tartar sauce.

Homemade Tartar Sauce FAQs

  • Where do I find cornichons? Cornichons are small, extra-tart dill pickles. They are called ‘gherkins’ in the United Kingdom. They are readily available in the pickle section of most supermarkets. This is usually where you’ll find capers, too. Baby dill pickles can easily be substituted. 
  • What if I don’t have a food processor? No problem! Just make sure you chop the onions, pickles, and capers very finely with a sharp knife. Then simply blend them into the remaining ingredients. Stirring until completely mixed.
  • Can the sauce be served immediately? Of course! However, we find the consistency and flavor only improve after at least an hour in the fridge.
  • How long will it keep? Homemade tartar sauce will keep in the refrigerator for up to 1 week. You can freeze it for up to 2 months, but we feel fresh is always best.

Did we mention how delicious Southern Hush Puppies are when dipped into this amazing sauce?

A hand holding a fried hush puppy that has been dipped into tartar sauce.

We absolutely love making homemade tartar sauce. Whenever we serve any kind of fish, especially fried fish, it’s a must. It’s also wonderful served along with our Homemade Cocktail Sauce.

Once you make this from scratch, you’ll never even consider buying the bottled stuff again!

A small jar of homemade tartar sauce with pickles and fresh parsley next to it.

We adapted this recipe from one of the greatest fishmongers and seafood chefs we have ever met, Joe Gurrera, owner of the world-famous Citarella Seafood and Gourmet Market based in New York City!

Don’t forget, when you make this amazing tartar sauce, take a photo, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!

A glass jar of homemade tartar sauce
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5 from 2 votes

Homemade Tartar Sauce

Homemade tartar sauce really makes a huge difference when used on your favorite seafood dishes and it comes together in a matter of minutes. Perfect addition to all of your favorite seafood dishes!
Prep Time10 minutes
Chill1 hour
Total Time1 hour 10 minutes
Course: Condiment
Cuisine: American
Servings: 8 people
Calories: 99kcal
Author: Kris Longwell

Equipment

  • Food processor, or a large sharp knife

Ingredients

  • 3 tablespoon onion coarsley chopped
  • 3 tablespoon cornichons coarsely chopped
  • 1 tablespoon capers drained
  • 1 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon distilled white vinegar
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon Cornichon juice
  • black pepper freshly ground, to taste
  • 1 tablespoon flat-leaf parsley chopped

Instructions

  • Place the onion, cornichon, and capers in a food processor and pulse a few times until finely minced. Scrape down the sides of the bowl, and pulse again.
  • Add the mayonnaise, lemon juice, Dijon, vinegar, Worcestershire sauce, cornichon juice, and pepper, to taste and pulse again until well combined.
  • Transfer the sauce into a small bowl and stir in the parsley. Cover with plastic wrap and refrigerate for at least one hour.

Video

Notes

If you don't have a food processor, simply chop the onion, cornichons, and capers very finely with a knife before mixing together with the remaining ingredients.
Baby dill pickles can be substituted for the cornichons.  Cornichons can be found in most supermarkets in the pickle section.  
Keep the tartar sauce in the refrigerator in an air-tight container for up to 1 week and can be frozen for up to 3 months. 

Nutrition

Calories: 99kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 197mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Iron: 1mg

POST UPDATE: This recipe was originally published April 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in June 2023.

Rosemary and Garlic Aioli

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Rosemary and Garlic Aioli is amazing on burgers, fish, and other grilled dishes.

You won’t believe how good this aioli is!

Rosemarie-Aioli- recipe

How To Make Rosemary and Garlic Aioli

This aioli is so wonderful and so easy to prepare.

Make it in advance and use it all week!

 

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video! Thank you!

Homemade Mayonnaise is Perfect for Rosemary and Garlic Aioli

Of course, whip up some homemade mayonnaise, and this is beyond restaurant quality.

We just love making homemade mayo, and it’s really easier than you would think!

It truly adds a depth of flavor to this aioli that just can’t be beat. The main ingredient in all kinds of aioli is mayo…so why not make it the star!

Homemade Mayonnaise recipe

Fresh Ingredients Are Best

The ingredients in this Rosemary and Garlic Aioli are bold but just so perfect together. We always recommend going with fresh herbs for this aioli. But in a pinch, you could use dried rosemary, but we strongly urge you to seek out fresh. It just makes all the difference.

The flavors are all so extremely flavorful and just work incredibly well together.

We like to serve this with our World’s Best Gourmet Sliders and it always gets such rave reviews.  One friend said he could put that aioli on just about every savory dish he could think of!  It’s really that good!

Rosemarie-Aioli- recipe

So very, very good..and deep with flavors!!

Rosemarie and Garlic Aioli in a small white bowl
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5 from 3 votes

Rosemary and Garlic Aioli

Rosemary and garlic aioli is amazing on your favorite burger on as a dip for veggies. Yum!
Prep Time10 minutes
Total Time10 minutes
Course: Sauce
Cuisine: Sauce
Servings: 8 people
Calories: 147kcal
Author: Kris Longwell

Ingredients

  • ¾ cup mayonnaise
  • 3 garlic cloves finely minced, or pushed through a garlic press
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 teaspoon fresh rosemary chopped
  • 2 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  • In a medium-sized bowl, place all the ingredients, and whisk until well blended.
  • Can be made 1 day ahead and covered with plastic and kept in the fridge.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The aioli will keep covered in the fridge for up to 10 days. We don't recommend freezing it. 

Nutrition

Calories: 147kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 148mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 15IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.1mg

Mornay Sauce

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Here is a classic bechamel sauce with two of our favorite cheeses, Gruyere and Parmesan.  

Of course, you can substitute your favorite melting cheese…from Swiss to Cheddar to Bleu or Gorgonzola. This is the perfect sauce for dipping a wonderfully grilled sandwich…Classic Monte Cristo comes to mind. We’ve been making this luxurious sauce for many, many years, and it never fails. Give it a try, it’s not hard…and you’ll be making a French classic.  Que oui!!

A small serving bowl with a blue pattern on it filled with mornay sauce with a spoon being lifted out of it.

How To Make Mornay Sauce

This sauce is not difficult to make at all. You can even make the sauce in advance and then reheat it with another splash or two of cream to bring it back to life.

Although the mornay sauce is not part of the French Mothers Sauces, we love it so much and use it all the time.

We start off with half of a nice large onion and then affix a fresh bay leaf to it with two cloves.  Perfect for simmering and creating a subtle, but distinct flavor.

A person holding a large white onion half that has two bay leaves affixed to the cut side of the onion with cloves, all over a pan filled with a béchamel sauce.

Start with a Classic White Roux

Now, it’s time to thicken the sauce and we do that by creating a simple white roux.

In a separate pan, melt the butter and then add the flour. Stir until fully incorporated.

EXPERT TIP: A white roux is just what it sounds like, it hasn’t begun to brown at all during the cooking process. Cook for about 3 to 4 minutes, just enough until the raw flour taste cooks out.

A stainless steel saucepan filled with a white roux being stirred with a flat wooden spoon.

Choosing the Best Cheese

As mentioned, we think Gruyere cheese is classic and perfect for this sauce.

It adds a depth of flavor and creaminess that is just heavenly.

EXPERT TIP: Gruyere cheese is usually sold in blocks. To help the melting process, we either add the shredding attachment to our food processor or just cut the block up slightly and process until crumbled. Or, just shred on the side of a box grater. This will help the cheese melt evenly into the roux when you transfer it in.

A hand transfer shredded Gruyere cheese from a small white bowl into a sauce pan filled with a béchamel sauce.

The addition of good-quality Parmesan cheese, or even better, Reggiano-Parmigiano cheese is exquisite!

Oh so good!

A person sprinkling grated Parmesan cheese from a tablespoon into a saucepan filled with Mornay sauce.

Did we mention how delicious this classic Mornay sauce is with our Best-Ever Monte Cristo?

Oh…it is AMAZING!

Homemade Mornay sauce with another little side of preserves is absolute perfection!

A person using a spoon to spread preserves along the cut side of a monte cristo sandwich.

Ready to make the best dipping sauce this side of Paris? Go for it!

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

A small serving bowl with a blue pattern on it filled with mornay sauce with a spoon being lifted out of it.
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5 from 2 votes

Mornay Sauce

Mornay sauce builds on the classic French bechamel sauce and adds Gruyere and Parmesan cheeses to make the perfect dipping sauce.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauce
Cuisine: French
Servings: 4 people
Calories: 160kcal
Author: Kris Longwell

Ingredients

  • 1½ cup whole milk
  • ½ large onion peeled and sliced in half
  • 2 bay leaves
  • 4 cloves
  • Pinch nutmeg ground, optional
  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • ¼ cup Gruyere cheese
  • 2 tablespoon Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper

Instructions

  • Use the cloves to attach the bay leaves to the cut-side of the onion halves.
  • Combine the milk with onion, bay leaf, and cloves in a small saucepan.
  • Simmer on LOW for 15 minutes, uncovered.
  • Discard the onion, bay leaf, and cloves.
  • Meanwhile, in a saucepan, over medium heat, melt the butter.
  • Stir in the flour to create a roux. Cook, stirring often until flour is fully incorporated into the butter. Cook for a couple of minutes.
  • Slowly whisk in the warm milk and bring the sauce slowly to a simmer, whisking constantly. Add ground nutmeg if desired.
  • Keep over low heat, stirring constantly, for about 3 to 5 minutes, until just thickened.
  • Add the cheeses and stir just until melted. Add salt and pepper and stir to combine. Serve at once. If serving a little later, add a few more splashes of cream and reheat over low heat, stirring often, until you reach the desired consistency.

Video

Notes

This Mornay sauce is best right from the stove, but it can be reheated with the addition of a little more milk or cream and brought to a low simmer on low heat.  
We shred our Gruyere with our shredding attachment with our food processor.  You can also process it into crumbles in your food processor.    A box grater does the trick, too. 
Reheat the prepared Mornay sauce by adding a few splashes of cream and heating over low. 

Nutrition

Calories: 160kcal | Carbohydrates: 9g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 245mg | Potassium: 128mg | Fiber: 1g | Sugar: 5g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 1mg

 

Strawberry Vinaigrette

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This is such a vibrant and delicious dressing. And comes together in minutes.

We love everything about this Strawberry Vinaigrette. A touch of sweetness matched against a little tartness. And it’s healthy, too. Perfect for all types of salads, and really good on our Seared Peppercorn Tuna Steaks with Spinach Salad!

A jar of strawberry vinaigrette being poured into a wooden bowl filled with baby spinach.

HOW TO MAKE STRAWBERRY VINAIGRETTE

Did we mention this dressing comes together in a matter of minutes?

A blender brings it all together, but you can use your food processor or even a hand mixer, too!

Watch us show you how to make this amazing Asian-inspired vinaigrette!

THE INGREDIENTS YOU WILL NEED

Obviously, you’ll need three to four strawberries.

Beautiful, vibrant strawberries.

Simply cup off the stems, half them, and then toss them into your blender.

Four fresh strawberries that have been hulled and sitting on a wooden cutting board.

You’ll also need rice vinegar, mirin, sugar, dried mustard (powder), salt, sesame oil, and extra virgin oil.

EXPERT TIP: Mirin is a popular Japanese rice wine that is wonderful in so many Asian-inspired dishes. Nowadays, it is commonly found in the Asian section of most well-stocked supermarkets. If you can’t find it, you can substitute dry sherry or sweet marsala wine. NOTE: Mirin has very low alcohol content, whereas sherry and marsala will be higher.

Once you have pureed all the ingredients together, simply transfer the Strawberry Vinaigrette to a jar with a lid.

Strawberry vinaigrette being poured from a blender into a jar with its lid sitting next to it.

THE PERFECT CONDIMENT

This strawberry vinaigrette is such an ideal dressing, or condiment. The flavor profile is fresh and so vibrant.

And the color is absolutely gorgeous and always draws the guest’s attention when placed on the table.

A jar of strawberry vinaigrette next to three fresh strawberries and a red napkin.

This dressing is ideal for salads and is a stunning addition to so many seafood dishes.

As mentioned, our seared peppercorn tuna steaks that have been sliced and then placed on top of a bed of baby spinach greens, crumbled goat cheese, toasted pine nuts, and dressed with the strawberry vinaigrette is sublime.

EXPERT TIP: The vinaigrette can be made up to 2 days in advance and kept in the refrigerator with a tight-fitting lid. Simply give the jar a good solid shake to re-incorporate the vinaigrette before serving.

A spoon pouring strawberry vinaigrette over strips of seared tuna steaks on top of a spinach salad on a white plate.

Ready to make an amazingly fresh, delicious vinaigrette, in a matter of minutes? Go for it!

And don’t forget, when you make it be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!

A jar of strawberry vinaigrette next to three fresh strawberries and a red napkin.
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Strawberry Vinaigrette

This is an amazing dressing, deep with Asian-inspired flavors...strawberry, rice wine, mirin, mustard..and more. Just amazing...and not one note overpowers the other. And it comes together in minutes!
Prep Time5 minutes
Total Time15 minutes
Course: Dressing
Cuisine: Asian / American, Japanese
Servings: 12 people
Calories: 88kcal
Author: Kris Longwell

Equipment

  • Blender or food processor

Ingredients

  • 3 strawberries fresh, washed and stems removed, halved
  • ¾ cup rice vinegar
  • 2 teaspoon mirin
  • 2 teaspoon sugar
  • ½ teaspoon mustard powder
  • 1 teaspoon Kosher salt
  • ¼ cup sesame oil
  • ¼ cup extra-virgin olive oil

Instructions

  • In a blender or food processor, add the strawberries, rice vinegar, mirin, sugar, mustard powder, and salt.
  • Puree on high until smooth...about 30 seconds to 1 minute.
  • With the blender still running, slowly add the oil in a steady stream until well blended.
  • Transfer to a jar with a tight-fitting lid. Serve at once or refrigerate for up to 2 days.

Video

Notes

Rice vinegar and mirin can be found in the Asian section of most well-stocked supermarkets.  Substitutes: White wine vinegar for the rice vinegar and dry sherry or sweet marsala for the mirin.  NOTE: Mirin has very low alcohol content, whereas sherry and marsala will have higher levels.
Frozen strawberries can be used if fresh are not available. 
The vinaigrette can be kept in the refrigerator for up to 1 week, but is at its freshest when served immediately, or within 2 days.  
We recommend that if not serving immediately, let the dressing come to room temperature before serving.

Nutrition

Calories: 88kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg

Authentic Ancho Chili Sauce

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Mexican and Tex-Mex food is one of the most popular cuisines in the world. Making an authentic sauce allows you to bring the flavors into your very own kitchen.

This sauce is very versatile, but our favorite way to use it is for an incredible enchilada sauce. Our cheese enchiladas would be nothing to write home about if it weren’t for this sauce. We make the full batch, and then freeze half of it for future use. It’s easy and so authentic in taste.

A white bowl filled a brown ancho chili sauce that is sitting next to dried ancho chilis and a festive colorful napkin.

How To Make Ancho Chili Sauce

Obviously, the star of the classic sauce is the ancho chili, which is a dried poblano pepper. You could certainly use a combination of dried peppers, just know some carry more heat than others. Anchos are mild and not overly spicy at all.

This recipe makes about 6 cups of sauce. You can easily cut the recipe in half, or do what we do, freeze half of it!

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The Ingredients You Will Need

The list of ingredients for the sauce isn’t terribly lengthy, or complicated, but they all blend together to make one of the most flavorful sauces you’ll ever make.

Here’s What You’ll Need to Have on Hand

Ancho chilies – Found in the Hispanic or produce section of many well-stocked supermarkets, at Hispanic food markets, or online
Whole tomatoes – Medium-sized (romas work well)
Onion – Whole and then quartered, no need to remove the skins
Garlic – Halved, lengthwise
Beef stock – Homemade or store-bought
Tomato sauce – Canned is perfectly fine
Dried oregano – Mexican is great, but regular works just fine
Cumin – Dried
Salt – The sauce needs plenty of salt (see NOTES), we use Kosher

EXPERT TIP: Pull out your largest skillet and place it over medium-high heat. Toss in the prepared anchos (seeded), onions and garlic and cook, stirring often, until nicely charred and aromatic. This brings out the oils in the chiles and deepens the flavor profile of the onion and garlic.

About 12 dried ancho chilis and quartered whole onions that have been toasted and roasted in a large steel skillet.

Tips for Perfect Ancho Chili Sauce

Work in Batches (if Necessary) – This is more of a cautionary tip. Even if you can get all of the liquid and vegetables into your blender, it’s best to purée it in a couple of batches. If you are blending right after simmering, but extra careful as the ingredients are obviously quite hot. Be sure to cover the top of the blender with a kitchen towel and be sure to turn the blender off before pouring into the colander.

Strain the Sauce – This is probably the most important tip. Get a fine-mesh colander, or sieve, and use a wooden spatula to push the liquid through into a large, heat-proof bowl. The skins from the chilis will be left behind. If you don’t do this, the sauce will be grainy and not silky at all.

Season Liberally – If you are making the full amount called for in the recipe, you’ll need to season it liberally with salt. We recommend starting with 2 teaspoons, but you’ll most likely need to add another ½ to 1 teaspoon more. Taste as you go.

A view looking into the top of a blender that is half-full of puréed ancho chili sauce.

How To Serve

This sauce is so versatile and is great with many Mexican or Tex-Mex dishes.

We love to make breakfast enchiladas with it. Soften corn tortillas in the microwave, and then coat them with the sauce, and fill them with scrambled eggs, crumbled bacon, and cheese. Pour the sauce over the top, add more cheese, and bake until bubbly!

You can also simmer chopped rotisserie chicken with the sauce for the most amazing chicken quesadillas!

The sauce will keep covered in the fridge for a week and freezes beautifully for up to 2 months!

EXPERT TIP: After you’ve puréed the first batch, simply pour it directly into a fine colander and then purée the next batch. Then, press it all through the colander with a spatula. So easy!

A person pouring a brown chili sauce from a blender into a fine-mesh colander over a heat-proof bowl.

Classic Mexican and Tex-Mex Recipes to Try

Tex-Mex Beef Tacos
Chicken Enchiladas with Verde Sauce
Chicken Molé
Roasted Chicken Tostadas
Roasted Chipotle Chicken
Cheese-Stuffed Chile Rellenos
Seafood-Stuffed Poblanos
Best-Ever Mexican Rice
Authentic Refried Beans

And once you make this sauce, you’ll find so many wonderful ways to work it into your favorite Mexican dishes!

A wooden spoon inserted into the middle of a stainless steel skillet filled with a smooth brown enchilada sauce.

This sauce is not difficult to make and can be made days in advance.

And the taste and texture are so authentic, you will be amazed at how much they elevate your dishes.

You will never want your enchiladas any other way! Just look at these incredible cheese enchiladas with ancho sauce!

A close-up view of a large white platter filled with Mexican rice on one side and refried beans on the other side and three cheese enchiladas with ancho sauce in the middle.

Are you ready to make the best chili sauce this side of the Rio Grande? Go for it!

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

A white bowl filled a brown ancho chili sauce that is sitting next to dried ancho chilils and a festive colorful napkin.
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Ancho Chili Sauce

This sauce is perfect for Authentic TexMex enchiladas, and other amazing delicious Mexican dishes such as breakfast tacos!
Prep Time15 minutes
Cook Time40 minutes
Pressing through Sieve or Colander10 minutes
Total Time1 hour 5 minutes
Course: Sauce
Cuisine: Mexican / TexMex
Servings: 8 people
Calories: 36kcal
Author: Kris Longwell

Equipment

  • Large skillet
  • Blender
  • Colander or fine-mesh sieve

Ingredients

  • 12 ancho chilies dried
  • 1 medium onion quartered
  • 3 cloves garlic halved
  • 5 medium tomatoes Romas work well
  • 2 cups beef stock
  • 1 cup tomato sauce
  • 1 teaspoon Mexican oregano or dried oregano
  • 1 teaspoon dried cumin
  • 2½ teaspoon Kosher salt or 3 teaspoon (see NOTES)

Instructions

  • Rinse the chiles in cold water and pat dry.
    12 ancho chilies
  • Tear open the chilies, and remove the seeds. It's okay if a few seeds remain.
  • Heat a large skillet over medium heat. Add the chilies, onions, and garlic and roast them, stirring frequently, until the onions are charred in places and the chiles are aromatic, about 10 minutes. Set aside.
    1 medium onion, 3 cloves garlic
  • Meanwhile, in a separate pot, bring about 6 cups of water to a boil. Set up an ice bath by filling a large bowl with water and adding at least a cup of ice. Carefully drop the tomatoes into the boiling water and then remove with a slotted spoon after 30 seconds. Place in the ice bath.
    5 medium tomatoes
  • Remove the tomatoes into an ice bath and peel off the skin (you may need the end of a paring knife to help you start peeling the skin away). Cut out the top of the tomatoes where the stems were and then cut the tomatoes in half.
  • Discard the water used for the tomatoes, and add 4 cups of water, the beef stock, and the tomato sauce. Bring to a simmer.
    2 cups beef stock, 1 cup tomato sauce
  • Transfer the chilies, onions, garlic and tomatoes to the water/stock. Add in the oregano and cumin. Lower the heat to low/medium and simmer for about 15 minutes
    1 teaspoon Mexican oregano, 1 teaspoon dried cumin
  • Working in batches, carefully transfer the chili mixture to a blender or large food processor. Puree for about 1 minute, until very smooth.
  • Pass the puréed sauce through a fine colander or fine-mesh sieve into a heat-proof bowl.
  • Return the strained sauce to the stove and heat for about 15 minutes. Add 2½ teaspoon salt. Taste and add another ½ tsp, if desired.
    2½ teaspoon Kosher salt
  • Use at once, or store in a container with a tight-fitting lid. Keep in the fridge for up to 1 week or freeze for up to 2 months.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The recipe can be easily cut in half. However, we love making the full batch and freeze what we don't use. 
Take extra caution when transferring any of the hot liquid and vegetables from the pot to the blender. Cover with a kitchen towel.
We typically end up adding 3 full teaspoons of salt to the sauce. Taste after adding the initial 2½ and see if you think it could use a little more. 

Nutrition

Calories: 36kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 995mg | Potassium: 409mg | Fiber: 2g | Sugar: 4g | Vitamin A: 773IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 1mg

POST UPDATE: This recipe was originally published in January 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in April 2023!

Homemade Beef Stock

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Elevate your cooking with this rich, Homemade Beef Stock. By roasting marrow bones and slow-simmering them with fresh aromatics and white wine, you create a savory “liquid gold” that far surpasses anything in a carton. This collagen-rich base adds incredible depth to soups, stews, and sauces. Simply simmer, strain, and skim for a restaurant-quality foundation ready for your fridge or freezer.

A large glass jar with a metal lid holding homemade beef stock with several tomatoes, an onion, herbs, and celery arranged around it.
[feast_advanced_jump_to]

🌿 The Ingredients

This recipe combines slow-roasted marrow with earthy aromatics and fresh herbs to create a deeply savory, collagen-rich foundation for all your favorite dishes. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade beef stock on a grey wooden background including beef bones, mushrooms, a carrot, onion, celery, wine, a leek, tomatoes, vegetable oil, and herbs.

🗒️ Ingredients Notes & Substitutions

  • Beef Marrow Bones: Roasting these is essential for a deep, caramelized flavor. You can also use knuckle bones or neck bones, which are high in collagen and will give the stock even more body and a “gelatinous” texture when chilled.
  • Leeks: Use the white and light green parts only. Be sure to wash them thoroughly after slicing, as they often trap grit and sand between their layers.
  • Mushrooms: These are a “secret ingredient” that adds a massive boost of earthy umami, making the stock taste much richer and meatier without adding extra salt.
  • White Wine: This is used to deglaze the roasting pan, lifting the caramelized bits (the “fond”) off the bottom. You can substitute red wine for a darker, bolder stock, or use a splash of water if you prefer to cook without alcohol.
  • Tomatoes: These add a touch of acidity to help break down the connective tissue in the bones and provide a beautiful, deep color to the finished stock.
  • Vegetable Oil: Use any neutral oil with a high smoke point for roasting and sautéing, such as canola, grapeseed, or avocado oil.

More Substitutions

  • Aromatics: If you don’t have leeks, you can substitute with extra onions or a few shallots.
  • Herbs: While fresh thyme and parsley are ideal for a 6-hour simmer, you can use dried herbs in a pinch (use about 1 teaspoon of dried for every tablespoon of fresh).
  • Tomatoes: If you don’t have fresh tomatoes, a tablespoon of tomato paste sautéed with the vegetables will provide a similar color and acidity.

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

📌 Tips & Tricks

  • Don’t Skip the Roast: Roasting the bones at 400°F for a full hour is what gives the stock its deep mahogany color and rich, toasted flavor. Without this step, your stock will be pale and lack depth.
  • The Power of the “Fond”: Those brown bits stuck to the bottom of your roasting pan are pure flavor (called the fond). Deglazing with white wine ensures every bit of that savory essence ends up in your stock pot rather than the sink.
  • Simmer, Don’t Boil: Keep the heat at a very low simmer—just a few bubbles breaking the surface. A rolling boil will emulsify the fat into the liquid, resulting in a cloudy, greasy stock rather than a clear, clean one.
  • Clean Your Leeks: Leeks are notorious for hiding dirt between their layers. Slice them lengthwise and rinse them under cold running water before chopping to ensure no grit ends up in your 6-hour simmer.
  • The Fat Cap Advantage: Leaving the congealed fat on the surface while the stock chills in the fridge actually creates a natural seal that keeps the stock fresh for longer. Only remove it once you are ready to use or freeze the liquid.
  • Freeze in Portions: If you aren’t using all the stock at once, freeze it in silicone molds or ice cube trays. This allows you to pop out exactly what you need for a pan sauce or a small recipe without thawing a whole jar.
  • Fine-Mesh Straining: For the clearest restaurant-quality stock, strain the liquid through a fine-mesh sieve lined with cheesecloth to catch the smallest bits of herbs and marrow.

👩🏼‍🍳 How to Make Homemade Beef Stock

A person using a brush to apply vegetable oil to cut beef marrow bones on a large steel roasting pan.
  1. Step 1: Brush the marrow bones with oil and then roast them for 1 hour at 400°F, turning them every 20 minutes.
A view into a large stock pot that is filled with slightly charred vegetables and mushrooms.
  1. Step 2: In a large stock pot, sauté the onion, leeks, celery, carrot, and mushrooms in oil over medium heat for about 15 minutes.
A person transferring roasted beef marrow bones from a large platter into a stock pot filled with sautéed vegetables and mushrooms.
  1. Step 3: Transfer the roasted bones into the stock pot with the veggies.
A person using a wooden spatula to deglaze a large steel roasting pan that is being heated on a gas stove across two burners.
  1. Step 4: Deglaze the roasting pan with white wine (or broth) over direct heat and add to the pot (this is optional).
A person pouring water into a large stock pot that is filled with roasted beef marrow bones, herbs, and sautéed vegetables.
  1. Step 5: Add the tomatoes, herbs, and 1½ gallons to the stock pot and simmer for 6 hours.
A person straining homemade beef stock from a stock pot into another stock pot and a fine-mesh sieve.
  1. Step 6: Strain the stock through a fine mesh sieve.
A spoon being used to scrape up congealed fat that has from on the surface of chilled beef stock in a stock pot.
  1. Step 7: Chill overnight and then use a spoon to remove the congealed fat on the surface.
A person pouring homemade beef stock from a stock pot into a large glass jar resting on a wooden cutting board.
  1. Step 8: Bring to room temperature and then transfer to jars with tight-fitting lids. Store in the fridge for 2 weeks, or freeze (in freezer-safe containers) for up to 3 months.

🥣 When to Use Homemade Beef Stock

  • The Ultimate French Onion Soup: Because this soup relies almost entirely on the quality of the broth, using homemade stock is a total game-changer. It provides the deep, savory backbone and silky mouthfeel that store-bought versions simply can’t replicate.
  • Hearty Stews and Pot Roasts: Use it as the braising liquid for Hearty Beef Stew or Slow-Cooker Chuck Roast. The natural collagens in the stock will help thicken the sauce as it reduces, creating a rich, velvety gravy.
  • Pan Sauces and Gravies: After searing a steak or roast, use a splash of this stock to deglaze the pan. Reduce it down with a bit of butter for a restaurant-quality sauce in minutes.
  • Elevated Grains: Instead of using water, cook your rice, quinoa, or farro in beef stock to infuse the grains with a savory, nutty flavor.
  • Classic Sauces: This is the perfect base for traditional French sauces like Bordelaise or Demi-Glace, where the purity and concentration of the stock are the stars of the show.

🙋🏽‍♂️ Frequently Asked Questions

Why does my Homemade Beef Stock turn into jelly when it’s cold?

This is actually a sign of a perfect stock! It means you successfully extracted the natural collagen from the marrow bones. Once you heat it up, it will return to a liquid state with a rich, silky mouthfeel.

Can I store Homemade Beef Stock in the freezer?

Absolutely. It freezes beautifully for up to six months. For convenience, try freezing it in smaller portions or ice cube trays so you can easily grab exactly what you need for pan sauces or gravies.

Why is it important to roast the bones before making Homemade Beef Stock?

This step is crucial for developing a deep, caramelized color and a complex, toasted flavor profile. Without it, the final result will be much lighter in color and taste significantly more bland.

How long will Homemade Beef Stock stay fresh in the refrigerator?

t will typically stay fresh for about 4 to 5 days. If you leave the layer of congealed fat on top, it acts as a natural seal that can help it stay fresh toward the longer end of that range.

Two soup bowls filled with homemade French onion soup.

🫕 More Classic Broths and Stocks

Ready to put your soups and sauce over the top in pure deliciousness? Go for it!

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

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Homemade Beef Stock

This homemade beef stock takes some time to prepare, but it is the basis for taking recipes that call for beef stock from ordinary to extraordinary.  
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Stock
Cuisine: American / French
Servings: 4 people
Calories: 84kcal
Author: Kris Longwell

Equipment

  • Stock pot

Ingredients

  • 4 lbs beef bones such as ribs or marrow bones
  • ¼ cup vegetable oil
  • 1 large yellow onion quatered
  • 1 large carrot thickly sliced
  • 1 medium celery stalk thickly sliced
  • 1 leek rinsed and sliced
  • 1 lb mushrooms button, quartered
  • ½ cup white wine or broth or water
  • 2 medium tomatoes halved
  • 5 sprigs thyme fresh
  • 3 sprigs parsley fresh
  • 3 bay leaves

Instructions

  • Position a rack in the center of the oven, and heat the oven to 400°F.
  • Arrange the beef bones in a single layer in a large flameproof roasting pan. Drizzle with 2 tablespoon of the oil and then rub the oil all over the bones. Roast, turning the bones every 20 minutes, until deep brown, about 1 hour.
    4 lbs beef bones, ¼ cup vegetable oil
  • Put the remaining 2 tablespoon of oil and the onion, carrot, celery, leek, and mushrooms in an 8-quart stockpot. Cover and cook over low heat, stirring once or twice, until tender, about 15 minutes. Uncover, raise the heat to medium, and cook until the vegetables are browned in spots, about 3 minutes. 
    1 large yellow onion, 1 large carrot, 1 medium celery stalk, 1 leek, 1 lb mushrooms
  • Transfer the bones to the pot with the vegetables, leaving any rendered fat in the pan.
  • Discard the fat from the pan, and set the pan over medium heat. Add the wine (or water) and bring to a boil, using a wooden spoon to scrape up any stuck-on bits from the bottom of the pan. Pour the liquid from the pan into the stock pot with the bones and vegetables. Add the tomatoes, thyme, parsley, and bay leaves, and 1½ gallons of water to the stock pan. Bring to a boil and then reduce the heat to low and simmer gently, uncovered – the stock should barely bubble – for 6 hours, topping up the water level occasionally to keep the solids covered. 
    ½ cup white wine, 2 medium tomatoes, 5 sprigs thyme, 3 sprigs parsley, 3 bay leaves
  • Strain the stock through a fine sieve into a large bowl and let cool to room temperature. Chill overnight, then skim off the layer of congealed fat. You'll have about 7 to 8 cups of stock. The stock can be refrigerated for up to 2 days or frozen for up to 2 months. 

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Marrow bones can often be found in the frozen section of the meat department of many well-stocked supermarkets or from a butcher’s meat market.  If you can’t find them, ask the butcher; they can probably get some for you.  Be sure to ask ahead of time when you plan on making the stock.  They may need to save some for you.
We often double the recipe and freeze it in several containers.  The stock will keep in the fridge for up to 2 weeks and will freeze for up to 2 months. 

Nutrition

Calories: 84kcal | Carbohydrates: 13g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 633mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3652IU | Vitamin C: 18mg | Calcium: 31mg | Iron: 1mg

POST UPDATE: This recipe was originally published in December 2013 but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2022. 

Gorgonzola Dipping Sauce

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If you’re looking for a new dipping sauce, you will absolutely love this one.

Similar to blue cheese dressing, but a little less tart. It’s thick, creamy, and perfect for spreading on veggies, wings, or chips. And it can be made up to several days in advance!

A straight-on view of a small yellow bowl that is filled with a gorgonzola dipping sauce and is sitting on a platter next to a pile of cooked wings.

How To Make Gorgonzola Dipping Sauce

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The Ingredients You Will Need

The ingredients in this dip are easy to find and are adaptable, too.

Mayonnaise – Homemade is great, but purchased is just fine. Plain yogurt is a decent substitution.
Crumbled gorgonzola cheese – Found in the specialty cheese section of most supermarkets. Blue cheese can be substitutes (they are similar in taste, though gorgonzola is milder).
Heavy cream – Half and half will work, too. For a thicker dip, you can substitute sour cream.
Celery – Finely chopped.
Onion – Finely chopped.
Garlic – Finely minced.
Hot pepper sauce – Such as Tabasco, Crystals, Franks, or Louisiana-Style.

An overhead view of a medium-sized glass bowl holding crumbled gorgonzola cheese, diced celery and onion, mayonnaise, and cream.

How To Serve

This dip is perfect for serving next to wings of all kinds.

We also love to serve it as part of a wonderful charcuterie board.

If serving at a party, consider dividing it up in several small jars or bowls. This helps to reduce double-dipping!

EXPERT TIP: The sauce is quite thick. If you prefer a creamier sauce, simply add more cream. The sauce also makes a wonderful salad dressing, too!

An overhead view of a spoon of gorgonzola dipping sauce being lifted from a glass bowl filled with the sauce.

There are just so many reasons to love this dipping sauce.

It’s a little milder than your standard blue cheese dressing.

It is super easy to prepare and can be made in advance. But, most of all, it is exceptionally delicious!

A person holding an Italian-style chicken wing that has been plunged and removed from a yellow bowl of gorgonzola dipping sauce.

Ready to make the best dipping sauce 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 straight-on view of a small yellow bowl that is filled with a gorgonzola dipping sauce and is sitting on a platter next to a pile of cooked wings.
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Gorgonzola Dipping Sauce

This dipping sauce is milder than a standard blue cheese dressing but is similar in taste. It is a wonderful accompaniment to wings, veggies, chips, and is also a delicious salad dressing!
Prep Time15 minutes
Chill time30 minutes
Total Time45 minutes
Course: Condiment
Cuisine: Dipping Sauce, Italian
Servings: 6 people
Calories: 219kcal
Author: Kris Longwell

Ingredients

  • ¾ cup mayonnaise click for easy recipe
  • 4 oz. Gorgonzola cheese crumbled
  • ⅓ cup heavy cream more for a creamier sauce
  • 2 tablespoon celery finely chopped
  • 1 tablespoon yellow onion finely chopped
  • 2 cloves garlic finely minced
  • 1 teaspoon hot pepper sauce such as Tobasco, Crystals, or Franks

Instructions

  • Combine all the ingredients in a medium-sized bowl and mix them well.
  • Cover with plastic wrap and refrigerate for at least 30 minutes. (Can be made several days in advance of serving).

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel!
The sauce can be made several days in advance of serving. Keep covered in the fridge. 
For a creamier consistency, add more cream. 
The sauce will keep in the fridge for up to 7 days. 

Nutrition

Calories: 219kcal | Carbohydrates: 2g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 419mg | Potassium: 81mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 0.2mg

NOTE: This recipe was originally published in November 2013, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September, 2023!

Brown Sauce

by 17 Comments

Brown Sauce is the basis for taking dishes to the next level.

This is how I like to make one of the essential French mother sauces, Espagnole, or brown sauce.  The depth of flavor it brings to your favorite dishes in wonderful.

brown sauce recipe

CLASSIC BROWN SAUCE IS NOT DIFFICULT TO MAKE

The ingredients are simple and straightforward for this classic recipe.

Of course, homemade beef stock is always best, but even a good quality store bought brand will produce good flavor. But, make from scratch…if you can!

We like to make a big batch of the homemade beef stock well in advance, and then freeze it. It’s the made-from-scratch items that make all the difference!

Brown sauce recipe

ELEVATE YOUR FAVORITE DISHES

I use this to add depth and richness to dishes such as Chicken Marsala..

You just can’t believe how this incredible sauce enhances the flavor so much. It’s almost like a demo-glaze, but not near as difficult to make.

I always make a double batch and freeze it. It’s also wonderful in gravies and sauces. And did I mention Chicken Marsala? Oh yes, indeed!

Chicken-Marsala-recipe

You can easily double this recipe and then freeze in batches for future use. It truly is the basis for really exceptional dishes.

brown sauce recipe

Now, let’s make this awesome Brown Sauce Recipe!

A white bowl of brown sauce
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5 from 2 votes

Brown Sauce

This Brown Sauce recipe adds depth and richness to many dishes, such as Chicken Marsala, and it can be made in large quantities (double the recipe) and then easily frozen for future use. Go with homemade beef stock, if you've got the time. It makes this sauce even better!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Sauce
Cuisine: French / Italian
Servings: 4 people
Calories: 280kcal
Author: Kris Longwell

Ingredients

  • ½ cup unsalted butter
  • 1 celery rib chopped
  • ½ medium yellow onion chopped
  • 1 carrot peeled and chopped
  • Few sprigs of fresh thyme
  • 6 cups beef stock
  • 2 tablespoon Worcestershire sauce
  • ½ cup all-purpose flour
  • Kosher salt and freshly ground black pepper

Instructions

  • Melt the butter in a large saucepan over medium heat.
  • Add the celery, onion, carrots and thyme and cook them for 4 to 5 minutes, until soften and turning golden brown.
  • Meanwhile, in a large pot, bring the beef stock to a boil.
  • Sprinkle the flour over the vegetables and stir them constantly for about 5 to 6 minutes until the flour is absorbed.
  • Carefully add 3 cups of the hot stock to the vegetable mixture and whisk until it is combined.
  • Add the rest of the stock and the Worcestershire sauce and continue to whisk it.
  • Reduce the heat to low and gently simmer for 1 hour, skimming off any fat from the surface and making sure it does not come to a boil.
  • Strain the sauce through a fine-mesh sieve into a bowl.
  • Season with salt and pepper.
  • Sauce is now ready for use, or transfer to storage container and refrigerate for 1 week or freeze ups up to 3 months.

Nutrition

Calories: 280kcal

 

Homemade Chicken Broth

by 6 Comments

If you want to make homemade soup be the best it can possibly be, then you need to start here.

We use this recipe whenever we make Italian Wedding Soup, Asparagus Risotto, Chicken Noodle Soup, and pan gravy for dinner.  It’s really easy to make, you just need to allow about 24 hours before it’s ready for use.

Three jars, ranging in size from small to large, filled with homemade chicken broth with loose carrots and herbs nearby.

How To Make Homemade Chicken Broth

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

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

A broth is cooked with meat pieces (i.e., bone-in, skin-on chicken breasts) and also a mirepoix and aromatics. Broths are usually seasoned with salt, whereas stocks usually are not.

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

 

The Ingredients You Will Need

What is Chicken Broth? It’s simple and straightforward, but so deep in heartwarming broth flavor.

We start with 4 lbs of bone-in, skin-on chicken pieces. Chicken breasts and legs are work well for us.

Simmered with a mirepoix (carrot, onion, and celery) and aromatics is all that is takes to make authentic homemade chicken broth.

A wooden cutting board topped with sliced celery, carrots, and onion.

How Long Does Homemade Chicken Broth Last?

We love to make a large batch of this broth.

We use one batch for whatever we’re cooking up that day (Italian Wedding Soup!), and then we freeze the rest.

The homemade chicken broth will freeze beautifully for up to 2 or 3 months.

And it’s amazing in soups like Italian Wedding Soup!

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

Ready to make the best soup base in the world? Go for it!

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

Three jars, ranging in size from small to large, filled with homemade chicken broth with loose carrots and herbs nearby.
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Homemade Chicken Broth

Homemade Chicken Broth is really very easy to make in your own kitchen, and the difference it makes in bringing a good soup to an off-the-charts delicious soup is incredible. Allow at 24 hours for the broth to cool so you can easily remove the congealed fat that will form on the surface of the liquid.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Chill time1 day
Total Time1 day 2 hours 45 minutes
Course: Base for soups, risottos, and gravies.
Cuisine: American / French / Italian
Servings: 10
Calories: 213kcal
Author: Kris Longwell

Equipment

  • 10 to 12 quart stock pan, plus another large pot for straining into

Ingredients

  • 4 lbs chicken pieces, skin-on, bone-in
  • 1 gallon water
  • 3 bay leaves fresh, (if dried, use 2)
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper optional

For the Mirepoix

  • 3 medium onions peeled and quartered
  • 3 large carrots peeled and roughly chopped
  • 4 stalks celery roughly chopped

For the Bouquet Garni

  • 2 sprigs rosemary fresh
  • 2 sprigs thyme fresh
  • 2 sprigs parsley fresh

Instructions

  • Add the chicken to a large stock pan and fill with water until chicken is covered by about 1 inch (usually about 1 gallon of water).
  • Bring water to a simmer over medium-high heat and cook for 30 minutes, skimming any impurities that float to the top.
  • Make the boquet garni by placing the herbs on a square piece of cheesecloth and fold up the edges to form a pouch. Tie together with string, allowing enough string to easily pull the bouquet garni from the pan when needed.
  • Carefully add the mirepoix, bay leaves, and bouquet garni into the pot. Simmer for an additional 2 hours, skimming impurities that rise to the surface.
  • Use a pair of tongs to remove the large pieces of chicken from the broth into a large bowl (the chicken can be pulled from the bones and saved for another use). Carefully strain the broth through a colander into a separate pot. Season with salt.
  • Place in the refrigerator for at least 24 hours. Remove from the fridge and use a spoon to skim off the congealed fat that has formed on the surface. The broth is now ready to use.

Video

Notes

We use bone-in, skin-on chicken pieces to make this stock.  Pull the meat from the bones once the broth is finished simmering.  The meat is a little stringy, but still great for soups and casseroles.
If you don't have cheesecloth, you can make a pouch with a coffee filter.  Or, just tie the herbs together by the stems with a long piece of string and submerge directly into the simmering broth. 
For the bouqet garni, you can use a combination of any of the following: fresh thyme, rosemary, marjoram, parsley, celery leaves.
Be sure to taste as you salt.  We find almost a tablespoon of salt is enough, but start with less than that, and then add until it's just simply seasoned.
The broth freezes beautifully for up to 2 to 3 months. 
 

Nutrition

Calories: 213kcal | Carbohydrates: 6g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 574mg | Potassium: 324mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3829IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg

The First Cooking of The Stock

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Well, now that Kris has started his blog about food, I decided to jump back on the wagon (I know what you were thinking, but Lord knows I love my red wine) – the exercise wagon. I walked 3 miles last night using this really cool app called Map My Walk.  It took about 50 minutes, but it felt good to get off the couch and since the blog is called “How to Feed a Loon”, I need to get my big ass in gear!
 
I see Kris has recently posted his chicken stock recipe.  I, at first, thought making chicken stock would be a colossal waste of time – but let me tell you, HOLY COW, it makes a huge difference when he uses it.  I like to call it “liquid gold”.
 
The first time he made it we lived at the very tip top of Manhattan in an area called Inwood.  Inwood has very large population of Dominicans and so close the Bronx you could spit on it – don’t worry we didn’t do that.  Anyway, we were at our local grocery store and Kris was buying huge amounts of chicken.  Of course, I’m thrilled because I think we are having fried chicken for dinner (wait for that blog post – my mouth is salivating thinking about it).  As we are checking out, the ever-so-lovely cashier asks “So, what’s all the chicken for?” and Kris says “Stock.” 
 
Okay, there are two things that have happened here that sent me whirling into a state of confusion and shock that I haven’t experienced since coming out of my mother’s womb.  First – the cashier actually noticed there were human beings standing in front of her and she even spoke to us.  If you live in NYC, you know what I’m talking about…it’s like we grovel to these cashiers, hoping they will one day acknowledge our existence.  Second, HE’S NOT FRYING THE CHICKEN?!!!  After Kris recovered from also being in a state of disbelief of the cashier not being a deaf mute, he explained to me what he was going to do.
 
We finally get home after this very traumatic experience, and Kris pulls out the pot that I thought was only used for boiling large amounts of water to bathe with when the hot water wasn’t running in the apartment building…it was a very fancy place.  When the pot came out is when I decided I needed to stay out of the kitchen.  After chopping tons of vegetables, tying little bouquets of herbs together and simmering for hours, he finally removes the chicken from the pot and throws it away.  Throws it away? Are you kidding me? This was devastating to me and – and also the dog, Doris (more about her later).  Since then, he either freezes it for future soup usage or gives it to one of our “adopted” children. 
 
Can I just tell you how amazing the house smells when the stock is cooking? It smells like a Rockwell painting, a Hallmark card and the Christmas store all wrapped up together!  This is absolute torture because he doesn’t use the stock until the next day.  He has to wait for it to form some sort of jello on the top so he can scrape it off.  The next day he made the most amazing risotto I’ve ever tasted.  Well, technically it was the first risotto I ever tasted – but it was damn good!
 
I’ve now come to think of the “Cooking of the Stock” as the beginning of the holiday season.  It’s sad to see the summer go, but it’s so good to eat the holidays coming. I mean “see” the holidays coming.

Fried Rice and Free Wine

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Well, it’s the new year and so I naturally started to think about the Chinese New Year and which animal is going to represented, and then I started to think about our favorite Chinese restaurant on the Upper West Side of Manhattan. Very logical stream of thought.

Actually, Kris and I have decided to add another section on H2FaLoon about restaurants/food shops we’ve visited we’ve really enjoyed. We are calling it “Loon Feedings: Away from the Nest”. Cute, right? This is what started me thinking about The Cottage.

We lived on the Upper West Side while we attended the American Musical and Dramatic Academy (AMDA) from the late 80’s to the early 90’s. We absolutely adored the UWS and still do but it can be kind of pricey. Nothing like the Upper East Side, but for two broke college kids in the 80s, pricey is pricey.

Part of our income consisted of a small pay check I earned at this little shop called Star Magic. Star Magic sold items such as crystals and stones that helped align your chakras along with runes and tarot cards. To this day, if I hear anything from Yanni or Enya, I am right back in that little shop trying to sell some sweet old lady a rose quartz and amethyst necklace, telling her it’ll add a couple more years to the ole’ ticker. I know, I’m horrible, but I had to earn that six bucks per hour somehow.

Kris’ contribution to our bank account was waiting tables at this little Italian restaurant next to the Beacon Hotel and Theater called Jean Lucas. This was a little better than my paycheck, but the only time he ever made a decent night of tips was when there was something happening at the Beacon Theater. These nights were few and far between, but when he did have good night, we would splurge at our favorite Chinese restaurant, The Cottage.

When growing up in a small town in South Dakota, eating Chinese food was only on special occasions, or never. I lived a sheltered life. So sheltered that I had no idea that Cats and Phantom of the Opera were musicals on Broadway (I hear people gasping). I think I might have had Chinese food one time before moving to Manhattan. So going out for Chinese was HUGE!

We usually went on Friday nights because Kris always had Fridays off. Since he was the fresh meat at the restaurant, he never had the best shifts, so our weekend nights were always free – which can lead to trouble for youngsters new to NYC. We we’re always on our best behavior though…wink, wink.

Our favorite thing to order was chicken fried rice. It was delicious and safe, and by safe I mean nothing weird like duck tongue or chicken hearts (this is what all little boys from the Midwest think is in Chinese food). It was also the cheapest thing on the menu and we would split it. Besides the chicken fried rice being so good, there was also one other key factor of why we loved The Cottage so much…FREE WINE!

Kris and I would sit there for hours nursing our shared plate of fried rice, drink carafes of white wine and talk about everything under the sun – which was usually all about AMDA. We would talk about our emotional breakthroughs in acting class, what songs we were going to sing in musical theatre class. We wondered why we needed to place a giant cork in our mouths to help with our diction. We tried to interpret what were the actual ballet terms coming out of our “English is his third language” ballet teacher’s mouth. We argued about which teachers used the best techniques, bitched about acting choices people made during a Shakespeare monologue, discussed the difference between a single-time step and double-time step, and last but not least, dreamed of our future careers in show business. It was always a great night – and all for under $10!

I guess this was the beginning of our love of going out to dinner and trying new restaurants which is what you’ll hear more about when we start “Loon Feedings: Away from the Nest”.

A few of us AMDA alumni still get together from time to time at The Cottage for a fun evening. The conversations have definitely changed but the fried rice and carafes of free white wine are still the same.

-The Loon

How Pasta Got Its Groove Back

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I’m not going to sugar coat this in any way.  When Kris started to make fresh pasta, it use to bug the crap out of me – all for selfish reasons of course.

His first pasta making experiments began in the West Village.  He bought this contraption that probably cost more than we could afford, but that never stopped Kris before when it came to his kitchen gadgets.  We would have to eat dirt for a week, but hey, it was mixed in the Cuisinart!  Don’t even get me started on William-Sonoma.  Through the years, I’ve learned to deal with it (It’s called a dry vodka martini straight up with olives, thank you).

Anyway, his first pasta maker was something called a “pasta exuder.” I know, it sounds nice doesn’t it? Something that exudes pasta…yum! It was also huge and made a lot of racket…perfect for a dinky apartment in the Village. It would push something that was supposed to be pasta out of these holes through the end of it.  I thought it was hysterical…Kris not so much.  That was a great investment.

This kind of put the kibosh on fresh pasta making for a while, which was fine by me.  I’m a boy from South Dakota, so pasta night growing up was boiled spaghetti out of a box with a Ragu knock-off for the sauce.  The sauce usually went straight from the fridge directly onto the pasta. Mom was fancy like that.  Wait till you hear about The Loon family Thanksgivings…it’ll probably require a couple of entries in the Loon Log.

So I was safe from the pasta making for a few years until that fateful Christmas in Texas in the late 90s.  Kris’ niece, Kristin, was a very attentive child and always paid close attention to what we wrote on our Christmas gift lists – unlike her brother who would fly by the seat of his pants (Thanks, Kyle, for the stainless steel bullet shaped salt-n-pepper shakers…I use them all the time).  Anyway, Kristin bought Kris this manual pasta rolling machine.  It was very nice and very heavy.  I think we paid extra on the flight home because our luggage was overweight, but Kris made sure we had it.  My salt-n-pepper shakers fit nicely in my pocket.

Now that Kris had the pasta roller, he was determined to develop the perfect pasta dough.  After the first few tries, the pasta roller malfunctioned, so I had to be brought into the process to help.  It was fun at first, you know, like those Italian-esque commercials where everyone is in the kitchen laughing, rolling pasta, flour everywhere and hugging the dog.  Well, that lasted for about three more rounds of pasta.  The routine became arduous and my forearm started to form a constant bruise because as he cranked the handle he would always hit my arm. I’m such a victim.

The manual pasta rolling continued until winter of 2007. It was a wonderful season that year – civil-unions became legal in New Jersey, and I formed a permanent callous on my forearm.  That December, Kris and I invited a few friends and family to a small town on the Delaware River in New Jersey called Lambertville where we were officially civil unionized.  I remember it very clearly – the snow was falling, the restaurant was adorable and our dear friends gave us a way too generous gift certificate to….wait for it….William-Sonoma!

I don’t even think we were done with the third course before Kris had already made up his mind on what he was going to buy with OUR gift certificate.  I, of course, wanted to buy copious amounts of peppermint bark.  In the end, the KitchenAid standing mixer became a part of our family.

If I knew then what I know now, I would have made that purchase faster than you can say “red velvet cupcakes” because a little while later, we purchased the pasta roller attachment.  My years of being enslaved as a pasta roller were over!

Every now and again, when I’m feeling nostalgic, I’ll bring the dog into the kitchen and help Kris make his spinach pasta which is my favorite.  We’ll laugh, toss some flour around, talk with Italian accents and hug the dog.

Then I’ll get bored and go sit on the couch.

-The Loon

Want another classic Loon Log entry? How about: Mi Nombre es Albondiga (My Name is Meatball) OR The First Cooking of the Stock OR Fried Rice and Free Wine!

Our Story

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This post is what we submitted (the winning submission!) to a group of vendors that celebrate diversity and held a same-sex marriage giveaway contest.  This may appear a tad lengthy, but it’s a good read.  We promise!

Kris & Wesley: A Journey of Love

Before I begin our story, let me start by saying how amazed and in awe we are of the businesses and organizations that are contributing to this phenomenal event. Wesley and I never thought we would see the day we could legally get married in the United States, and for that now to be a reality and to have businesses like yourselves embrace and support the rights of the gay community in such an incredibly generous manner is beyond words. So, we want to start our story first by saying thank you for recognizing this tremendous struggle and journey towards marriage equality by giving this amazing gift.

Our journey towards marriage equality began in the late 80s, though at the time we might not have realized it.

Our Journey to Each Other

Wesley spent the majority of his adolescent and teenage years in South Dakota. He pretty much knew he was gay all his life, but actually admitted it out loud to his best friend, Jodi, his junior year of high school. Unfortunately, the timing of this conversation could not have been worse. It was over the phone, and unbeknownst to Wesley, she was on a date with the captain of the football team. Over the next few days, it became obvious that the captain of the football team was privy to their conversation and life became a living hell for Wesley.

Living in a small town and being a gay teenager is not a very healthy living arrangement, so Wesley decided to leave SD for the big metropolis of Omaha. Wesley’s upbringing was a bit unconventional so convincing his father to let him leave home so he could have a brighter future was pretty easy. Living alone and being a gay teenager in Omaha was like a dream come true compared to what he experienced in SD. His senior year consisted of three music classes, two drama classes and gym – plus there were other gay teenagers that attended Central High School! It was at CHS that Wesley, with the help of his drama teacher, gained the courage to audition for the American Musical and Dramatic Academy in New York City.

Getting his acceptance letter to AMDA was one of the best days of his life, but there was one minor issue. How was he going to get there? He spoke to his father, and he agreed to drive Wesley to NYC if he came home and painted the house that summer. Little did Wesley realize that his father driving him to NYC meant he would be doing it his giant 18-wheeler truck. So I guess you could say Wesley’s road to marriage equality was in a big rig, listening to his father’s favorite 8 track tape, Convoy!

My journey to NYC was not quite as colorful as Wesley’s, but pretty momentous, just the same.

Growing up in super conservative Texas, in a very religious household, coming out of the closet was something that never even seemed an option. As I moved through my adolescent and teenage years, I knew I wasn’t like my straight friends, but I just could not admit to myself that I was gay. I enjoyed childhood and had lots of friends. I guess you would say I was popular. In high school, I was on the gymnastics team, I was Senior Class President, I was an honor student, but I never had a girlfriend.

After graduating from high school, I headed to college about 3 hours away from home at Texas A&M University. I ended up studying architecture and graduated in 1988. But something happened as I started my junior year: I found out that I had a decent singing voice. I decided to audition for a small theater production at the college. I got the part, and was given a small singing part. That’s all it took. I was bitten by the bug…and bitten hard. I continued to do shows, and was quickly being cast as the lead in the mainstage productions.

It was during this amazing period of my life that I became to understand who I was, and that it was okay that I was gay. I came out to a close friend, and suddenly the huge weight that had rested on my shoulders for years was lifted. I found clarity in my life that had been missing all those years, without me even knowing it. I decided I needed to follow this new passion to perform. I auditioned for AMDA and was accepted, and even granted a scholarship. I was comfortably out of the closet and heading to New York City. My life was about change forever.

That brief summer before I moved to the Big Apple, I considered telling my parents that I was gay. But I just felt they weren’t ready, that coupled with the fact that I was leaving home in a big way.

Both Wesley and I believe that everything we’ve ever done in our lives were just steps on our way to finding one another.

And that was about to happen on October 8, 1989.

Destiny is Fulfilled

During orientation week, AMDA separated us into two groups – one group of students were those who had college degrees before AMDA, and the other group were kids right out of high school. Wesley and I were obviously placed into separate groups, so our paths still did not cross. But as destiny would have it, one of Wesley’s roommates was in my group, and not trying to sound boastful, he had a little bit of a crush on me – which came in handy for a future purpose (I bet you’ll never guess where that little bit of foreshadowing will lead).

One of the activities planned for orientation week was going to see a Broadway show. AMDA provided all new students with complimentary tickets to a hot new show called Lend Me a Tenor. I was sitting with a group of students I became friendly with that lived in my apartment building on the Upper West Side called the Beacon. Wesley just happened to be sitting a few rows over.

Now, the next few occurrences are from Wesley’s recollection because I had no idea what was happening. Before the theater lights went dark, Wesley looked down a few rows and spotted me. Now, it was the late 80s, and being super tan was still very popular, and I had just spent the summer, poolside, in Texas…I was very dark. Wesley likes to re-tell the spotting of the white cardigan I was wearing, along with a gold necklace, which contrasted with my dark skin. He was immediately interested.

What ensued was probably even more comical than the hilarious farce that was about to take place on stage. Wesley decided to try and get my attention by walking by in the aisle that was directly in front of me. Unfortunately, I never noticed…I was too busy chatting with my new friends. Claiming he had bladder issues from too much coffee, he walked back and forth in that aisle at least 20 times before the show and during intermission. With no luck.

It wasn’t until after the show, out in front of the theater, that I looked over from the group of friends I apparently was chatting incessantly with, and spotted the most gorgeous person I had seen since arriving in NYC….seriously…he was jaw-dropping handsome.

Well, this is when destiny kicked into full gear – I noticed the person he was idly chatting with was the guy who had a crush on me. I know it was a terrible thing to do, but I took full advantage of the situation. I immediately walked up to them and said hello. Wesley, trying to be as coy as possible, offered a very cool, “Hey” from behind his ‘Risky Business’ sunglasses. I exchanged pleasantries with my wanna-be-suitor, and learned that he was roommates with Wesley. I became nervously excited. Wesley tried to remain as James Dean-ish cool as possible, which if you know Wesley now, can be quite comical. After a few minutes of very awkward conversation with his roommate, I said goodbye and returned to my group of friends.

I know people can be very skeptical when talking about love at first sight, or finding your soul mate, but what happened next can only be chalked up to exactly that.

As we were leaving, I was walking down the street in one direction and Wesley in the other direction; we turned around at the exact same moment and looked directly at each other. Wesley lowered his glasses, and we locked eyes – it was truly as if all time had stopped around us. We both knew in that exact instant we were soul mates. Wesley told me later that his roommate had informed him after our brief exchange in front of the theater – he better back-off.  Too late.

Sowing the Seeds of Love

Within a week, we were ‘seeing each other.’ Many of the fellow students at AMDA guessed it was just a matter of time before Kris and Wesley would be last week’s news. But that didn’t happen. A love began to develop that grew stronger and stronger every single day. By the beginning of the second semester we were living together, along with two roommates.

During our last year of AMDA, we moved into our very own tiny apartment in the West Village. Tiny might even be a stretch – you showered in one room and the rest of the bathroom was in another room. Wesley liked to call it ‘European.’ We could have cared less. It was an amazing feeling to have a place of our own – our very first home.

After we graduated from AMDA in 1991, we both began auditioning for shows. We eventually started to work, but none of this work was together, or in the same city. This was not easy, but when we were apart, we talked every day. There were no unlimited calling plans back then, so you could just imagine our phone bills. In hindsight, we both feel our time apart truly did make our love even stronger.

Back in our small apartment in the early 90s, we talked a lot about our future. We both knew we were meant to share our lives, and looked forward to the thought of growing old together. We both came from families that had very strong family values and parents who loved each other very much, so it was only natural for us to discuss marriage.

We began to think about having a wedding ceremony. Of course, the idea of same-sex marriage was never discussed in 1991 (I don’t think the term, same-sex marriage, was even part of society’s vocabulary yet), but the more we talked about it, the more it just felt like it was the right thing to do. We loved the idea of marriage: two human beings committing their union together in front of friends, family and God. Our union was as natural, and as good as any couple in the world. Why shouldn’t we get married? It just seemed natural.

We were struggling actors, so planning a wedding with hardly any money was proving to be very difficult. But as word began to spread about our wedding amongst our friends, we began to hear from people that we didn’t even know wanting to help or donate their services for this groundbreaking event…it was truly amazing. I’m getting choked up just writing about it.

The Gay & Lesbian Community Service Center on 13th street gave us a fantastic room to use for only $2 a head! A wonderful caterer and his wife provided us a fabulous cheese and fruit display, a full buffet with the choice of three entrees and a full bar – all for a $1,000. A woman from Texas provided us with tuxedos for no charge and our dear friend, Wendy, made a three-tiered wedding cake. Last but not least, my parents provided us with some much needed monetary help.

My parents are truly amazing people. I told them I was gay during Christmas of 1991, and instead of asking me to see a psychiatrist, they met with one themselves to help them begin the process of acceptance. I put this acceptance to the test a few months later when I told them we were getting married and needed some help. There was a prolonged pause in the long-distance phone call conversation – all I could think of was it was too soon to do this to them – but when I began to interject, my dad immediately replied and said he was just thinking of the quickest way to get us the money. In a very short time, my mother and father went from uncertain parents of a gay son, to true activists.

We are so blessed with the incredible support and love that comes from my family. I could write several pages of examples of the activism and work they have done throughout the years in the fight for all human rights. My mother says it best, “I think your father was a gay Mexican in another life.”

May 8th, 1992

All the planning, panicking, preparation and worrying that come with your wedding day finally came to an end on May 8th, 1992 when we officially tied the knot in front of 75 of our dearest friends and family.

People still speak of the ceremony today, over 20 years later. There was something very special about that occasion. Because there were no legal, family, or even societal obligations in getting married…it was so clear that the only driving force was love. The kinetic spirit in the room was beyond palpable. All of our guests stood through the entire ceremony – it was as if they all wanted to be as close as possible to this invisible fire that was burning bright.

The Journey Had Just Begun

For the next 20 plus years, we continued to build upon our deep love for each other. We’ve actually worked together for the same company for the last 14 years. Of course, people ask us all the time, how can we stand spending that much time with other? The answer is very simple – we are best friends and still make each other laugh more than anybody else can.

In 2004, we packed up our belongings along with our adorable miniature daschund and moved to suburbia…New Jersey. We were terrified at first. Will the neighbors accept us? Will we be awakened in the middle of the night by a brick going through our window? Well, it turns out New Jersey is just as gay-friendly as NYC, plus we discovered this wonderful, thriving, local community theater five minutes away from us. We were in heaven. We immediately became involved with the theatre and quickly realized what an amazing community to be a part of.

As we began to spend more time at the theatre, we developed more and more lasting friendships. Amongst these friends were a lot of young people. Wesley and I had discussed having children from time to time but it was never in the cards for us, but these kids began to look at us as role models for a loving, committed couple, not just in the gay community, but for any couple, gay or straight.

Young adults seemed to gravitate towards us. We began to take many of them under our wings, and many of these kids referred to us as their newly adopted Dads. We provided these kids moral support, love, often financial assistance, and a safe place to be themselves. We showed the young gay kids that they could have anything they wanted…especially when it comes to a happy marriage.

In 2007, New Jersey legalized civil unions for same-sex couples so we felt it was our obligation to the gay community to be counted as one of those unions, even though we did realize that it was still not equal by any standard.

Through the years, Wesley and I have picketed, marched and fought for the same rights that our straight brothers and sisters are afforded – but as we’ve become older, we came to the realization that the most affective form of activism was just being us. Living our lives as a normal, loving couple has proven to be a very powerful instrument in the fight for equal rights.

Although, attitudes and laws were rapidly changing across the United States about same-sex unions, the thought of us living in a state where we could actually have our union recognized by the government was hard to fathom. The repeal of DOMA proved to be the straw that broke the camel’s back….the camel being the governor of NJ.

Now that our journey to marriage equality is actually law in the Garden State…we are prepared to apply for a marriage license. But now that we are older, mortgages, car payments and building some savings have to take precedent over us investing in a beautiful wedding ceremony and celebration.

Of course, we have always dreamt of one day having a wedding that would celebrate nearly a quarter century of love, and the fact that our very union and commitment to one another help blaze the trail for young gay couples today.

The thought that this dream could actually become a reality is simply incredible.

Once again, we are truly thankful for organizations such as yours for congratulating the GLBT community by rewarding a very lucky couple with their dream wedding. Wesley and I have lived our lives by following one simple rule ‘actions speak louder than words.’

Thank you for doing the same.

UPDATE: A Special Message from Kris and Wesley (regarding Wesley’s 2017 transplant surgery).  AND: Kris and Wesley Are Officially Getting Hitched!  Updated: Kris and Wesley Get Hitched!

With Highest Regards,

Kris Longwell & Wesley Loon

P.S. When my parents and sister heard what you were offering, and that we were entering ourselves, they wanted to add their thoughts about our union. Did I mention how amazing these people are?

Dear Sir/Madam:

The characteristics of a good marriage are not dependent upon the gender of the couple. When love, faithfulness, mutual caring, and a willingness to share both the good times and the challenges of life are as obvious as they are in the union of Kris and Wesley, there should be no room for doubt about that marriage being right. Our entire family joyfully and proudly embraces that union and sees it as a role model for us.

In spite of the fact that we always lived far apart, Kris and Wesley have never allowed that to diminish their involvement in family life. They attended the high school and college graduations of our three children, they played important roles in the wedding of our daughter, and have gone out of their way to join in the celebration of birthdays, anniversaries, and holidays. One of the highlights of those occasions was to take part in Kris and Wesley’s civil union ceremony. It was a wonderful family celebration.

We have the pleasure of introducing Kris and Wesley to many of our friends who continue to hold them in the highest regard. Our pride in being in the same family with them could not be greater and we are excited about what the future holds for them and for our relationship.

Sincerely,

Erin Schrock

Dear Sir/Madam:

I suppose we are stereotypical parents. As soon as our children were born and we knew they were healthy and apparently whole, we began to develop dreams about their future. Some of the important things included in those dreams were continued good health, advanced education, successful careers, and, perhaps most important of all, a happy marriage and another generation of joyful family life. It turns out that we are lucky parents, because that’s just the way it worked out for us, even though there was one wrinkle in the plan that we had to iron out together.

It was the “happy marriage” part that required a little extra attention. Having a husband for Kris was not exactly what we had dreamed. To be honest, that might have derailed the entire dream, but Kris was a master at leading us through the experience and, given time and space, the dream came back into focus and is now a reality. The characters in the dream changed, but the dream remained the same. And in the process we gained a more profound understanding and appreciation for marriage, love, and family. After 20 years together, Kris and Wesley’s marriage continues to be a model for all of us. We feel so very fortunate that, with them, we are able to live out that dream of “another generation of joyful family life.” Parents’ dreams do come true.

Jerry & Maudell Longwell

Kris and Wesley Are Officially (and Legally) Hitched!

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THIS POST HAS BEEN UPDATED: KRIS & WESLEY FINALLY GOT LEGALLY MARRIED (27 Years in the Making)…See below for the beginning of the amazing story back in early 2014…actually, read below ‘A Journey A Love’…to see when it all started back in 1989:

JANUARY, 2014

So, an amazing thing has happened…Kris and Wesley are officially getting married!

We are in shock…we just won all-expenses paid wedding for July, 2014! Same-sex marriage was passed into law in the state of New Jersey this past Fall, 2013. With the recent repeal of DOMA (that terrible so-called Defense of Marriage Act), this means we now can have marriage equality on both the state and Federal level. This is huge!

Let me tell you how this all came to be…

We found out about this amazing wedding giveaway contest from a friend. The contest was hosted by Rothweiller Event Design and there were 9 couples who were selected as finalists. To be considered, you were asked to submit your ‘story.’ Danielle Rothweiller, owner of Rothweiller Event Design, along with 11 vendors, including the beautiful Wilshire Grand Hotel in beautiful West Orange, NJ – all read each couple’s story; they viewed a brief video that each couple was also ask to submit…and then each vendor voted on who they felt should win the amazing prize.

On January 9th, at the Wilshire Grand Hotel, the winning couple was announced. And Wesley and I won! We are beyond excited and now preparing for one of the biggest events of 2014! We are submitting our story to Ellen, plus a few reality shows…big things are coming in 2014!!

Here is the story of Kris and Wesley that we submitted…

Kris and Wesley: A Journey of Love

Our Story

Now, check out the highlights from the unforgettable day!

Click here, or the image below,  for wedding highlights

Kris and Wesley Wedding Entrance K