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Homemade Chicken and Dumplings

October 20, 2024 by Kris Longwell 20 Comments

We can safely say this soup is near perfection and is truly the ultimate comfort food.

There are a few critical components that make this soup so stellar. The first is the homemade chicken broth. This can be done far in advance. Roasting the chicken for the soup is key, too. And, then, of course, the dumplings bring it all together. Make the broth and roast the chicken in advance, and then the soup comes together in about 30 to 40 minutes!

How To Make Homemade Chicken and Dumplings.

The Ingredients You Will Need

The ingredients for this soup are humble and not hard to come by. This is true for making the broth, too. Here’s what you’ll need to have on hand:

Chicken broth – Homemade chicken broth or stock brings this soup to another level. You can also simmer a whole chicken in water with vegetables and herbs. See NOTES.
Roasted chicken – You can substitute rotisserie chicken from the supermarket and still get excellent results.
Mirepoix – Onion, celery, and carrots chopped (or sliced) into a uniform size. Fresh is definitely best. We don’t recommend canned vegetables.
Butter – Unsalted.
Flour – All-purpose.
Seasonings – Salt and pepper.

For the Dumplings

Flour – All-purpose.
Baking powder – Check the date. Don’t use it if past the ‘best used’ by date.
Parsley – Fresh, chopped. Fresh is recommended.
Butter – Cubed and chilled.
Milk – Whole is best.
Egg – Lightly beaten.
Salt – Kosher is excellent.

EXPERT TIP: Roasting a couple of bone-in, skin-on chicken breasts with a little olive oil, salt, and pepper will give you very tender and flavorful chicken. This can be done up to several days in advance of preparing the soup.

Tips for Making Perfect Homemade Chicken and Dumplings

Make the Chicken Broth – We can’t stress this enough. The homemade chicken broth is easy to make; it just takes about 4 hours, but requires very little attention. Just stir every now and then. And then allow the broth to cool in the fridge overnight. The results are amazing.

Roast the Chicken for Depth – Roast your chicken until golden brown and juicy, then shred or chop the meat into bite-sized pieces. The roasting process adds a rich flavor that enhances the overall dish, making it more satisfying.

Prepare the Dumpling Dough Properly – For fluffy dumplings, mix until just combined—overmixing can lead to tough dumplings. Right as the dough comes together, knead it a few times until it is a solid (but soft) mass. Allow the dough to rest for a few minutes before dropping it into the simmering broth.

Simmer the Dumplings Gently – Once you add the dumplings to the simmering broth, cover the pot and cook them without lifting the lid for about 15-20 minutes. This steaming method ensures the dumplings cook through while remaining light and fluffy. Avoid stirring during this time to maintain their shape.

How To Serve

The soup can be served right after the dumplings are plump and fully cooked.

It makes for an amazingly delicious lunch serving. For a wonderful dinner, make grilled cheese sandwiches for everyone to dunk into the broth as they are eating their soup.

Leftovers heat beautifully on the stove. Feel free to add more broth (store-bought is fine) when re-heating.

EXPERT TIP: Remember that the dumpling dough has baking powder, which will make the dumplings increase in size as they cook. Drop the dough in by spoonfuls, but not too big, unless you like extra-large dumplings.

Other Classic Broth-Based Soups to Try

There is something just so comforting about soup with homemade broth or stock as the foundation for the other ingredients. Here are some of our favorite soups with stock or broth that we are certain you and your loved ones will love, too;

These are all wonderful soups and are always a huge hit when served to loved ones. But, in the meantime, isn’t the pot of yumminess calling your name?

Every time we prepare this soup, we look at each other after that first bite, and say something along the lines of: “This is the best soup in the world!”

Of course, you would still get yummy results if you didn’t make the stock from scratch, but we promise you, it takes the soup from good to out-of-this-world!

It is just so heart-warming and perfect for the belly and the soul, especially when the temperatures start to drop outside. Soup perfection!

Ready to make one of the most comforting soups of all time, in the comfort of your own kitchen? Go for it!

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

An overhead view of a white soup bowl that is filled with homemade chicken and dumplings including sautéed carrots and celery.

Print Recipe

5 from 8 votes

Homemade Chicken and Dumplings

Homemade chicken and dumplings is about as comforting a soup as you will ever find. Make the chicken broth and roast the chicken in advance and then the soup comes together in about 30 to 40 minutes. Off-the-charts delicious!

Prep Time20

Cook Time30

Preparing Broth and Roasted Chicken12

Total Time12 50

Course: Appetizer, Soup

Cuisine: American

Servings: people

Calories: 299kcal

Author: Kris Longwell

Equipment

Large pot, such as a Dutch oven

Ingredients

Do Ahead - Chicken Stock and Roasted Chicken

chicken broth
2 large chicken breasts bone-in, skin on
1 tablespoon olive oil
salt and pepper

For the Soup

7 cups chicken broth
4 tablespoon unsalted butter
1 medium onion chopped, about 1 cup
2 stalks celery sliced, about 1 cup
2 medium carrots peeled and thinly sliced, about 1 cup
¼ cup all-purpose flour
1½ teaspoon salt
½ teaspoon black pepper

For the Dumplings

1½ cups all-purpose flour
3 teaspoon baking powder
2 tablespoon flat-leaf parsley chopped, plus extra for garnish (if desired)
½ teaspoon salt
2 tablespoon butter unsalted, cut into small pieces and chilled
½ cup milk whole
1 egg lightly beaten

Instructions

Do Ahead

Prepare the chicken broth (link in Ingredients). Chill in the fridge, preferably overnight. The next morning, use a spoon to remove the congealed fat on the surface of the broth.
chicken broth
To roast the chicken, preheat your oven to 350°F.
Brush the breasts with olive oil, and then liberally season with salt and pepper. Place the chicken on a baking sheet lined with a baking rack. Roast in the oven until an internal temperature of 165°F is reached. Remove from oven and let rest until cool enough to handle.
2 large chicken breasts, 1 tablespoon olive oil, salt and pepper
Remove the skin from the breasts and then use your fingers to pull the meat from the bones. Roughly chop the chicken and set aside until ready to use.

Prepare the Soup

Heat the chicken broth in a pot (or stock pan) until heated through.
7 cups chicken broth
Melt the butter over medium heat in a Dutch oven or pot.
4 tablespoon unsalted butter
Add the onion, celery, and carrots. Cook, stirring often until tender, about 6 to 8 minutes.
1 medium onion, 2 stalks celery, 2 medium carrots
Add the flour and stir for 1 to 2 minutes.
¼ cup all-purpose flour
Add the heated chicken broth and stir until slightly thickened, about 5 minutes. Add the roasted chicken and season with salt (1½ tsp) and pepper (½ tsp).
1½ teaspoon salt, ½ teaspoon black pepper
Let simmer gently as you make the dumplings.

Make the Dumplings

In a large bowl, whisk together the flour, baking powder, parsley, and ½ teaspoon of salt.
1½ cups all-purpose flour, 3 teaspoon baking powder, 2 tablespoon flat-leaf parsley, ½ teaspoon salt
Add the cubed butter, and, using a pastry cutter, or the ends of two forks, work the butter into the dry ingredients until the mixture has the texture of small peas.
2 tablespoon butter
Add the milk and egg, and then use a fork to incorporate until a batter just comes together. Use the heel of your hands to gently knead the dough until a soft ball is formed.
½ cup milk, 1 egg
Drop heaping spoonfuls (roughly the size of a golf ball) of the dough into the simmering soup.
Reduce the heat to low, cover, and cook until the dumplings are fluffy...about 15 minutes. Serve at once, or cover, and serve within 30 minutes. Garnish with additional chopped parsley, if desired.

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.

Though it's not as deeply flavorful as the homemade chicken stock, you can place a whole chicken in a stock pan and cover it with water. Add a large quartered onion, a peeled and roughly chopped carrot, and roughly chopped two stalks of celery. Bring to a simmer and lower the heat to medium-low for about 2 to 2½ hours. Let cool. You can use the broth for the stock and shred the chicken for the chicken meat.

Leftovers will keep covered in the fridge for up to 5 days. Reheat on the stove over medium heat until heated through.

The finished soup can be frozen for up to two months.

Nutrition

POST UPDATE NOTE: This recipe was originally published March, 2014, but has been updated with improvements to the recipe, new tips and photography, and a fabulouse new video in October, 2024!

Homemade Apple Fritters

October 9, 2024 by Kris Longwell 1 Comment

If you love apples and if you love lightly fried sweet treats, these gems are for you.

There is just something so comforting about these light and airy treats. They are nothing short of amazing when served warm, but they are addictively delicious even at room temperature. These give our homemade cinnamon rolls a run for the money, and they could not be easier to prepare!

How To Make Homemade Apple Fritters

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

The ingredients for these fritters are very straightforward and many you’ll probably already have on hand. Here’s what you’ll need to grab:

Flour – All-purpose.
Baking powder – Check the date, and make sure it’s not too old.
Cinnamon – Quality ground cinnamon makes a big difference.
Salt – We use recommend Kosher.
Milk – Whole.
Egg – Lightly beaten.
Butter – Unsalted, melted.
Cubed apple – Go with your favorite. We love Honeycrisp and Red delicious. But, really, any variety will work.
Oil – Vegetable is perfect for frying.
Powdered sugar – Also known as ‘confectioners’ sugar.
Cider – Or apple juice, or just water.

EXPERT TIP: Be sure to peel the apple and core it. Then use a sharp knife to cut it into small, bite-sized cubes. It’s okay if they’re a little misshapen, but they should all be similar in size so they cook evenly. One apple typically will give you a cup of cubed apples.

Tips for Making Perfect Homemade Apple Fritters

Don’t Over-mix the Batter – The fritters batter will feel thick. This is normal. Stir until just combined. Stirring too much, or over-beating the batter will result in dense fritters.

Fry at the Correct Temperature – Heat oil in a deep fryer or heavy skillet to about 350°F (175°C) for frying. This temperature ensures that the fritters cook through without absorbing too much oil, resulting in a crispy exterior and fluffy interior. Fry in small batches to prevent overcrowding.

Don’t Forget the Glaze – The apple cider glaze adds a wonderful depth of flavor. If you have the time, you can simmer the cider over medium heat until it thickens a bit, then combine it with powdered sugar until the consistency of icing. Simmering is not 100% necessary, we usually just add enough cider to the sugar to reach the right consistency.

EXPERT TIP: Be sure to fry the fritters until they are a deep golden brown. Don’t add too much batter to the oil, otherwise, the fritters will be too big and possibly not cook all the way through. Consider frying a test fritter first, and then check the center before frying the rest. Don’t have your oil too hot, either. 350°F is perfect.

How To Serve

We have to say that there is nothing much better than a warm apple fritter.

Allowing them to rest for at least 15 minutes after they’ve been glazed helps the glaze set and creates that classic coating that we all love so much.

These are perfect for a holiday breakfast or brunch, but they are also amazing as a dessert served with homemade vanilla ice cream!

They are also amazing when dunked into a mug of deliciously brewed coffee. This is a sweet treat lover’s dream come true!

Other Delicious Sweet Breakfast Recipes to Try

We love all kinds of pastries, and these are some of our absolute favorites. We’re certain you and your loved ones as much as we do!

These are all amazing and instant family favorites. But, in the meantime, aren’t these gems calling your name?

These lightly fried balls of apple and cinnamon yumminess conjure wonderful memories for so many of us.

We loved seeing them piled high under a glass dome at diners across the country.

But, trust us, there is nothing better than when you bite into one that was made from scratch, in your very own kitchen.

Every bite is fried fruit dough perfection!

Ready to make the best fritter this side of Washington State? Go for it!

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

An overhead view of a pile of homemade apple fritters resting on a white circular serving platter.

Print Recipe

5 from 1 vote

Homemade Apple Fritters

These lightly fried gems are delicious all year long, but they are extra special during the fall months when apples are in season. These are delicious whne served warm or at room temperature.

Prep Time20

Cook Time12

Resting time5

Total Time37

Course: Breakfast / Dessert

Cuisine: American

Servings:

Calories: 353kcal

Author: Kris Longwell

Equipment

Sturdy skillet for frying
Thermometer for checking oil temperature
Spider or metal spatula

Ingredients

vegetable oil for frying
1¾ cups all-purpose flour
½ cup sugar
2 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon Kosher salt
½ cup whole milk
1 large egg
2 tablespoon unsalted butter melted
1½ cups apple peeled, cored, and cubed
1 cup confectioner's sugar
2 tablespoon apple cider or more, as needed

Instructions

Add enough oil to a large sturdy skillet to fill it about half way. The oil should be at least an inch deep, but at least an inch of the side of the skillet should remain without oil. Heat the oil to 350°F.
vegetable oil
In a medium-sized bowl, sift together the flour, sugar, baking powder, cinnamon, and salt. Set aside.
1¾ cups all-purpose flour, ½ cup sugar, 2 teaspoon baking powder, ½ teaspoon ground cinnamon, ½ teaspoon Kosher salt
In a large bowl, whisk together the milk, egg, and melted butter (cooled a bit) until combined.
½ cup whole milk, 1 large egg, 2 tablespoon unsalted butter
Gradually add the flour mixture to the wet mixture, stirring gently with a large wooden spoon or spatula. Continue adding the flour mixture until fully combined. Gently fold in the cubed apples.
1½ cups apple
Working in batches, carefully drop a spoonful of dough into the hot oil. Repeat until you've added about 4 to 5 fritters. Fry until golden, flipping halfway through, usually about 3 to 4 minutes. Use a spider or metal spatula to lift the fritters from the oil and onto a board lined with paper towels. Repeat with the remaining dough.
Add the confectioner's sugar to a wide, shallow bowl. Add the apple cider and stir until combined and the consistency is like heavy cream. If too thick, add a little more cider, if too thin, add a little more sugar.
1 cup confectioner's sugar, 2 tablespoon apple cider
One by one, dip the tops of each fritter into the glaze. Place the fritter on a baking rack and let rest for 5 minutes. If you have extra glaze, dip the fritters a second time. Serve at once or store in an air-tight container for up to 5 days.

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.

Use whatever is your favorite apple. We used Honeycrisp, but any variety will work. Typically, you'll need just 1 apple (peeled, cored, and cubed) for this recipe.

These will keep on the counter (covered) for up to a week. Reheat in the microwave, if desired, or serve at room temperature.

Nutrition

Smoked St. Louis-Style Ribs

September 29, 2024 by Kris Longwell Leave a Comment

There are ribs, and then there are these.

If you want your ribs to taste like they could be entered into a pit master competition, then this is the recipe for you. The 3-2-1 guide is just that: a guide. Use our best-ever pork rub and homemade BBQ sauce for a truly magical BBQ culinary experience. You don’t even have to have a smoker, you can do them in the oven!

How To Make Smoked St. Louis-Style Ribs

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

We encourage you to go the distance and make the rub and BBQ sauce from scratch. It’s easier than you might think and really makes a big difference. But, no matter what, these ribs are the bomb! Here’s what you’ll need to have on hand:

The Tools You Will Need

Smoker – We use our Smokin’Tex electric smoker and have amazing results. Click the link to receive a 10% discount on all purchases using code: LOON10.
Wood chips – We recommend Hickory, but you can also go with Cherry, Mesquite, Hickory, Pecan, and Oak.

The Ingredients You Will Need

Ribs – St. Louis-style ribs are a type of spare ribs. You can also go with center-cut ribs. These can be found in the meat department of most supermarkets, or at your local meat market.
Salt – We prefer coarse Kosher salt for the dry salt brine.
Mustard – Standard yellow mustard works perfectly. Dijon will work, but it will impart some Dijon flavor to the final flavor profile.
Rub – Homemade is best, but, purchased will work, too. Go with your favorite. Seek out a good quality rub that is suited for pork.
BBQ Sauce – Homemade is best, but purchased will work, too. You know the story: Seek out a top-notch sauce. You can even purchase some from your local BBQ joint.

EXPERT TIP: Allowing the ribs to chill in the fridge with a dry salt brine helps to make the rib meat juicy and tender. Applying a layer of mustard will simply allow the rub to adhere to the ribs, you won’t get a mustard taste at all if you stick with plain yellow mustard.

Tips for Making Perfect Smoked St. Louis-Style Ribs

Don’t Skip the Salt Brine – Adding salt to the ribs all over and then letting them chill in the fridge for a minimum of an hour produces tender, juicy ribs. Two hours is even better. You can also let them chill overnight, but not longer.

Maintain Consistent Temperature – Set your electric smoker to a steady temperature of around 225°F (107°C) for the entire cooking process. This low-and-slow method is crucial for breaking down the connective tissues in the ribs, resulting in tender meat.

Follow the 3-2-1 Technique – For the 3-2-1 method, smoke the ribs for almost 3 hours unwrapped, allowing them to absorb the smoke flavor. Then, wrap them tightly in foil and cook for close to another 2 hours, which helps tenderize the meat. Finally, unwrap the ribs and brush them with your homemade BBQ sauce, smoking for an additional 45 minutes to 1 hour to set the sauce and create a nice glaze.

Rest Before Serving – Once the ribs are done, let them rest for about 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring each bite is juicy and flavorful. Serve with extra BBQ sauce on the side for dipping!

EXPERT TIP: Before wrapping the ribs in the foil, place 4 to 5 pallets of butter on the foil and then liberally sprinkle brown sugar over the butter. Be sure to place the ribs meat-side down over the butter, and then fold the foil tightly (but gently). This adds flavor and helps to tenderize the rib meat.

How To Serve

Sometimes we throw the ribs under the broiler for about 1 minute. This caramelizes the BBQ sauce and adds a nice depth of flavor. But, honestly, there is so much flavor going on, that it’s not really necessary.

Have a large sharp knife ready to cut the ribs into individual ribs, or cut them into half slabs.

Be sure to have plenty of extra BBQ sauce on hand. White bread slices and pickles are a must for serving.

We love to serve these ribs alongside our macaroni and cheese, Southern baked beans, coleslaw, and slow-cooker corn on the cob for the ultimate BBQ feast!

EXPERT TIP: For the final stage of the 3-2-1 technique, you’ll want to liberally apply a layer of BBQ sauce on the top of the ribs. You can bring them into your kitchen to do this, or, very carefully apply the sauce out at the smoker.

Other Classic BBQ Recipes to Try

Being born and raised in the Lone Star State, we’ve had some pretty amazing BBQ over the years. It can be a challenge to re-create the classics at home. But, we’ve got the recipes and techniques to help you get real close. In some cases, maybe even better! Here are some of our absolute favorites that we are certain you and your family will love, too!

These are all amazing and classic, but, in the meantime, are these ribs calling your name?

Folks, these ribs are the real deal.

You will be hard-pressed to find any BBQ joint that can top these gems.

Smoking adds the quintessential BBQ flavor, but, you could do this same technique in your oven or on your grill. Just maintain a steady low heat of 225°F.

These produce a juicy, flavorful rib that is out of this world.

Ready to make the best ribs this side of Memphis? Go for it!

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

An overhead view of a rack of smoked St. Louis-style ribs that have been partially cut up with a bowl of homemade barbecue sauce nearby.

Print Recipe

No ratings yet

Smoked St. Louis-Style Ribs

These ribs are the real deal. If you can, make the pork rub and BBQ sauce from scratch. Click the links for authentic recipes. We call this the 3-2-1 technique, but, in reality, it's more of the 2:45-1:45-0:45 technique. But, you get the gist. If you don't have a smoker, you can follow this recipe on the grill (maintain a 225°F temperature) or in the oven at 225°F.

Prep Time15

Cook Time5 15

Resting time10

Total Time5 40

Course: Entree

Cuisine: American / BBQ

Servings:

Calories: 658kcal

Author: Kris Longwell

Equipment

1 Smoker
5 oz wood chips hickory, pecan, mesquite, oak
aluminum foil heavy duty

Ingredients

2 racks St. Louis-style ribs spare ribs
Kosher salt
1 cup yellow mustard
1 cup pork rub
8 tablespoon unsalted butter
1 cup brown sugar preferably dark
1½ cups BBQ sauce plus extra for serving

Instructions

Prep your smoker with the wood chips. Place a pan of water on the lower rack.
Liberally salt the ribs all over with salt. Place on a smoker rack (or racks) and place in the fridge (on a baking pan or pans) for 1 to 2 hours, or overnight.
2 racks St. Louis-style ribs, Kosher salt
Remove the ribs from the fridge and slather mustard all over the tops and bottoms of the ribs. Liberally sprinkle the rub all over the ribs (they should be fully coated).
1 cup yellow mustard, 1 cup pork rub
Place the ribs in the smoker and turn the heat to 225°F. Smoke for 2 hours and 45 minutes.
Tear off two pieces of foil that are large enough to wrap up each rack of ribs. Place four pads of butter on each piece of foil. Sprinkle a half cup of the brown sugar over the butter on each rack (total of 1 cup of sugar).
8 tablespoon unsalted butter, 1 cup brown sugar
Carefully bring the ribs from the smoker and place them (meat side down) on top of the butter. Bring the sides of the foil up around the ribs and gently make a seal on the top and the sides. Return the ribs to the smoker for another 1 hour and 45 minutes.
Make the BBQ sauce at this point, if you haven't already done so.
Bring the ribs in foil into the kitchen and place them on a baking sheet. Carefully remove the foil and any accumulated juices and melted butter. Place the ribs, meat side up, back on the grates. Liberally brush BBQ over the tops of the ribs. Return the ribs to the smoker for another 45 minutes.
1½ cups BBQ sauce
Remove the ribs and let rest for 10 minutes before slicing. Serve at once with extra BBQ sauce for passing at the table.

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.

You can substitute baby back ribs. Ask your butcher to remove the membrane on the bottom side of the ribs. Take off an additional 30 minutes of cooking for each stage.

Leftovers will keep covered in the fridge for up to 5 days. Reheat in a low-temperature oven (225°F) until heated through.

Nutrition

Best Pork Rub

September 26, 2024 by Kris Longwell 3 Comments

Best Pork Rub enhances the flavor of your favorite pork dish. Including Italian-style pork chops, juicy pork tenderloin, classic pulled pork, and even smoked pork brisket. The rub doesn’t outshine the pork meat but complements it. Perfect for ribs, too! Whip up a batch (or two) and keep it in a sealed jar for months!

A small white bowl filled with best pork rub with a spoon inserted into the midle of it.

🐷 The Ingredients

The ingredients for homemade pork rub are likely already in your pantry, yet their combination creates an incredible flavor enhancer that elevates your pork dishes to a whole new level.

👩🏼‍🍳 How To Make the Best Pork Rub

A person pouring granulated sugar into a bowl with brown sugar already in it

Step 1: Pour the granulated sugar and dark brown sugar into a glass bowl.

A person dumping garlic powder into a glass bowl that contains onion powder, paprika, brown sugar, and granulated sugar.

Step 2: Add the onion powder and garlic powder.

A person dumping ground black pepper from a small metal bowl into a glass bowl filled with spices including garlic powder, onion powder, paprika, and sugar.

Step 3: Add the black pepper.

A person dumping ground ginger from a small metal bowl as well as dried rosemary from a small white bowl into a glass bowl filled with dried spices for pork rub.

Step 4: Add the ground ginger and dried rosemary.

A person using a fork to stir together the dried spices for best pork rub in a glass bowl.

Step 5: Use a fork to mix the spices until fully combined.

A small glass jar filled to the top with best pork rub.

Step 6: Store in a jar with a tight-fitting lid for 1 to 2 months.

Expert Tip

Note that this rub does not contain any salt. In most cases, we recommend salting the pork liberally and chilling for at least an hour (even better overnight) before applying the rub.

🙋🏽‍♂️ Frequently Asked Questions

How long will homemade pork rub keep?

Store it in a jar (or container) with a tight-fitting lid, and it will keep (unrefrigerated) for 2 months.

How do I get pork rub to adhere to the meat?

You can rub a neutral oil, such as vegetable or canola, all over the meat and then apply the pork rub. Our favorite method is to smear yellow mustard over the pork and then apply the rub. The mustard does not impart flavor.

Can I use the pork rub on other meats?

Absolutely! While it’s specifically designed for pork, this versatile rub works wonderfully on other meats like chicken, beef, and even vegetables, adding a delicious flavor to any dish.

A person holding a small pile of pork rub in his fingers over a bowl of the rub.

🔥 Other BBQ Rubs and Condiments

This rub is the real deal and will elevate your pork dishes to culinary greatness!

When you use the rub, be sure to take a photo of the finished dish, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Print Recipe

5 from 2 votes

Best Pork Rub

This pork rub will elevate all of your favorite pork recipes. Liberally apply to pork chops or roasts and then cook. There is no salt in this rub, so you can apply as much as you want. Keep stored in a jar with a lid for months.

Prep Time15

Total Time15

Course: Rub

Cuisine: BBQ

Servings:

Calories: 60kcal

Author: Kris Longwell

Ingredients

⅓ cup dark brown sugar
⅓ cup sugar
¼ cup paprika
2 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon ground ginger
1 tablespoon onion powder
1 teaspoon rosemary dried

Instructions

Mix all of the ingredients together in a medium bowl. Break up any clumps of sugar with your fingers or a fork.
⅓ cup dark brown sugar, ⅓ cup sugar, ¼ cup paprika, 2 tablespoon garlic powder, 1 tablespoon black pepper, 1 tablespoon ground ginger, 1 tablespoon onion powder, 1 teaspoon rosemary
Store in a jar with a lid for up to 2 to 3 months.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Light brown sugar can be substituted for dark brown sugar.

This rub has no salt in it. You’ll need to season your meat before applying the rub.

Nutrition

Homemade Oatmeal Raisin Cookies

September 26, 2024 by Kris Longwell 1 Comment

There is just something special about a plate filled with homemade cookies. And these cookies are about as good as they come.

Soft, warm, buttery, and loaded with tender oats and raisins make this one of the most beloved cookies of all time. Go with quality ingredients, and you and your family will be thrilled with the results. They also make insanely good ice cream cookie sandwiches with our homemade vanilla ice cream!

How To Make Homemade Oatmeal Raisin Cookies

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

As you would expect, the ingredients you will need for these cookies are easy to find, and many you’ll probably already have in your pantry. Here’s what you’ll need to have on hand:

Flour – All-purpose.
Cinnamon – Ground. Quality makes a difference in the final taste.
Baking soda – Check the date. If it’s years old, purchase some new.
Salt – Kosher is what we recommend.
Butter – Unsalted, and at room temperature. Again, quality makes a difference.
Brown sugar – Light or dark.
Sugar – Granulated.
Eggs – Fresh is best.
Vanilla extract – Quality always makes a difference.
Oats – Old-fashioned, or rolled oats. Don’t go with steel cut.
Raisins – Check the date. They should be plump and juicy.

Tips for Making Perfect Homemade Oatmeal Raisin Cookies

Use Old-Fashioned Oats – For the best texture, opt for old-fashioned rolled oats instead of quick oats. They provide a heartier chew and help maintain the structure of the cookies, giving them that classic oatmeal cookie texture.

Soak the Raisins (Optional) – To enhance the flavor and texture of the raisins, soak them in warm water for about 10-15 minutes before adding them to the dough. This will plump them up and prevent them from drying out during baking.

Don’t Overbake – Keep a close eye on the cookies as they bake, and remove them from the oven when the edges are golden brown but the centers still look slightly underbaked. They will continue to firm up as they cool on the baking sheet, ensuring a soft and chewy texture.

EXPERT TIP: Use a spoon or tablespoon to dole out the dough onto the parchment-lined baking sheets. Try to keep them uniform in size so they will all bake evenly. Remember, they will flatten somewhat as they bake, so give about an inch (or so) for each ball of cookie dough.

Other Classic Cookie Recipes to Try

Everyone loves cookies, especially when they are homemade! Here is a collection of some of our favorites that we are certain you and your family will love, too!

These are all amazing, without a doubt! But, in the meantime, aren’t these classic cookies calling your name?

These cookies have bringing smiles to families for generations. And for good reason.

They are delicious! Served warm or at room temperature, they are always a beloved treat.

They also make a wonderful gift! Make a double batch, wrap in festive plastic with twine, and you will be the hit of the town!

Chewy, moist, and exploding with the classic flavor. The best!

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

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

A straight-on view of four homemade oatmeal cookies stacked on top of each other on a piece of parchment paper with other similar cookies nearby.

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5 from 1 vote

Homemade Oatmeal Raisin Cookies

Oatmeal Raisin Cookies have been loved by families for generations. When you make them from scratch, they are about as good a cookie as you will find. And they are so easy to prepare!

Prep Time15

Cook Time15

Resting time10

Total Time40

Course: Dessert / Snack

Cuisine: American

Servings:

Calories: 491kcal

Author: Kris Longwell

Equipment

Electric hand-mixer or stand mixer
Parchment paper
2 baking sheets with at least one baking rack

Ingredients

1½ cups all-purpose flour
2 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon Kosher salt
8 tablespoon unsalted butter room temperature, 1 stick
1 cup brown sugar light or dark
½ cup sugar
2 large eggs
2 teaspoon vanilla extract
2 cups old-fashioned oats
1 cup raisins

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a medium-sized bowl, sift together the flour, cinnamon, baking powder, and salt. Set aside.
1½ cups all-purpose flour, 2 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon Kosher salt
In a large bowl and with an electric mixer (or in a stand mixer), beat together the soft butter with both sugars on medium-high speed until fully combined, about 1 minute. Scrape down the sides and beat for another minute.
8 tablespoon unsalted butter, 1 cup brown sugar, ½ cup sugar
With the mixer running, add the eggs, one at a time, and then the vanilla. Reduce the speed and slowly add the flour mixture until incorporated.
2 large eggs, 2 teaspoon vanilla extract
Use a large wooden spoon or spatula to fold in the oats and the raisins.
2 cups old-fashioned oats, 1 cup raisins
Drop about 1 tablespoon of dough onto the prepared baking sheets, spacing them about 1 inch apart. Depending on the size of your cookies, you'll get between 24 and 36 cookies. (you may need to bake another batch once the first two are done).
Bake the cookies until golden brown, about 15 minutes, switching the sheets halfway through. Let the cookies cool on the baking sheets for about 10 minutes, and then transfer to wire racks to cool.
Store in an airtight container at room temperature for up to 1 week.

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.

As ovens do vary, keep an eye on the cookies as they are baking. If they are getting dark around the edges, they are most likely ready. However, resist opening and closing the oven door too much, as all the heat escapes.

The cookies will flatten a little more as they cool.

Nutrition

Nashville Hot Chicken

September 22, 2024 by Kris Longwell Leave a Comment

If you like things a little spicy, this dish is for you.

This dish has become iconic in its hometown of Nashville. Perfectly fried chicken that has been tenderized in a seasoned buttermilk marinade and then fried to perfection with a flavorful and extra-crispy skin. And then finally bathed in the classic Nashville hot oil sauce. Serve with mashed potatoes for a perfect meal.

How To Make Nashville Hot Chicken

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

You will see there are three main components when making hot chicken: the marinade, the seasoned flour, and then the hot oil. Many of the ingredients used to create the flavor profile are used throughout these main components. Here’s what you’ll need to have on hand:

Chicken – Bone-in, skin-on is a must. We use legs and thighs but go with your favorites. Remember that smaller pieces (wings) cook faster than larger pieces (breasts).
Buttermilk – Whole or low-fat are both great options.
Cayenne – This is what delivers the heat. Our recipe provides medium heat. For more spice, increase the amount of cayenne.
Paprika – Go with regular, or sweet. Smoked is fine, but sweet (or regular) is traditional
Onion and garlic powders – You can substitute granulated onion and/or garlic, if desired.
Brown sugar – Dark or light.
Salt – Kosher.
Flour – We recommend self-rising, but all-purpose can be substituted.
Oil – Vegetable works great for deep-frying. Shortening or lard are great choices, too.
Dill pickle slices and sliced white bread – For garnish. Don’t skip them, they are the perfect complement to the spicy chicken!

EXPERT TIP: The longer you allow the chicken to marinate, the more tender and flavorful the meat will be. However, we don’t recommend longer than 24 hours. Rinsing the chicken and then drying the pieces is an important step before you dredge the pieces.

Tips for Making Perfect Nashville Hot Chicken

Choose the Right Cut of Chicken – For an authentic taste, use bone-in, skin-on chicken pieces, such as thighs and drumsticks. This helps retain moisture and flavor during cooking, resulting in tender, juicy meat with a crispy exterior.

Marinate for Flavor – Marinate the chicken in buttermilk for at least a few hours or overnight. This not only tenderizes the meat but also adds a tangy flavor that complements the spicy coating.

Fry at the Right Temperature – Heat your oil to around 350°F (175°C) for frying. This ensures a crispy coating while cooking the chicken through without burning. Use a thermometer to maintain the temperature, and fry in batches to avoid overcrowding the pan.

Don’t Burn the Skin – Fry the chicken until is a deep golden crispy color. Some of the skin may pull away from the chicken. This is normal. The batter creates an extra crispy skin. A digital thermometer ensures the chicken is cooked to 165 to 170°F. Most likely, you will need to finish cooking the chicken in a 325°F oven for about 15 to 20 minutes.

EXPERT TIP: As you dredge the chicken, you will find that the coating is thick. You will probably need to clean your hands a couple of times as you go. Be sure to let the chicken rest after it is fully breaded while the oil heats. Sprinkle on more of the seasoned flour if you see any un-breaded spots.

How To Serve

Nashville Hot Chicken originated at Prince’s Hot Chicken Shack in Nashville. It is traditionally served with slices of white bread and dill pickle slices.

There is something about this combination of flavors that is incredible. The bread and pickles match perfectly with the spicy chicken.

If desired, have extra of the hot oil for folks who want to add even more. Remember, a little goes a long way!

We love to serve them in red plastic food baskets lined with butcher paper.

EXPERT TIP: You can fry the chicken in a deep-fryer or in a sturdy skillet with oil. DO NOT overfill the skillet with oil and do not overcrowd the pan with chicken. The deeper the skillet, the better. At least one inch of the side of the skillet should be visible (above the oil). If hot oil spills over and flames ensue, DO NOT add water. Cover the skillet with a lid or baking sheet and turn off the heat.

Other Classic Southern Fried Recipes to Try

We don’t recommend a steady diet of fried food. But, every now and then, there is nothing much better than whipping up a batch of good ole fried chicken, or whatever sounds good to you. Here is a collection of our favorites:

Southern Fried Chicken
Best-Ever Fried Chicken Sandwich
Classic Chicken Fried Steak with Cream Gravy
Fried Chicken Steak Sandwiches (DQ Dude Copycat)
Crispy Fried Pork Chops
Southern Fried Shrimp
Fried Catfish Po-Boy
Steakhouse-Style Onion Rings
Fried Okra
Fried Green Tomatoes

These are all crispy and delicious, without a doubt. But, in the meantime, isn’t this perfectly fried dish calling your name?

How Spicy Is Nashville Hot Chicken

It’s got a kick, there is no question about it.

Again, you can control the amount of heat with how much cayenne pepper you use. The real heat comes from the paste that is brushed on after the chicken is fried.

It’s what we like to call a “slow burn.” It’s not like biting into a hot pepper that immediately burns your taste buds, but it’s more than what you would call ‘mild.’

Let’s just say that if you don’t like any level of spice to your food, then you might just want to stick with good ole Southern Fried Chicken!

If you are curious about this dish, we highly recommend you try it.

In over a decade of publishing recipes, this was the first one to ever garner a “Million Percent Loon Approved” status.

Don’t forget the white bread and pickles. We love to serve it alongside mashed potatoes and baked beans for the perfect Nashville feast!

To say this chicken is a flavor explosion would be the understatement of the century. And, it’s so much fun to make! Just be sure to cook until the internal temperature reaches 165 to 170°F, which probably will require you to finish off the chicken in the oven.

Ready to make the best chicken this side of Tennessee? Go for it!

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

A person using a small brush to apply Nashville hot oil to a piece of Nashville fried chicken which is crispy leg on a baking rack.

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Nashville Hot Chicken

This iconic dish is exploding with bold, delicious flavors. The seasoned buttermilk marinade produces a flavorful, juicy chicken, and the batter creates a super crispy exterior. The classic Nashville hot oil/paste puts it over the top. This has become a national treasure for a reason!

Prep Time20

Cook Time40

Marinating6

Total Time7

Course: Entree

Cuisine: American

Servings:

Calories: 768kcal

Author: Kris Longwell

Equipment

1 Deep-fryer or sturdy skillet
Digital thermometer

Ingredients

3 lbs chicken pieces skin-on, bone-in

For the Marinade

3 cups buttermilk
¼ cup cayenne pepper
2 tablespoon paprika
2 tablespoon garlic powder
2 tablespoon onion powder
1 tablespoon brown sugar

For the Seasoned Flour and Frying

2 cups self-rising flour
3 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoon brown sugar
2 teaspoon Kosher salt
vegetable oil for frying

For the Hot Oil Paste

¾ cup frying oil from frying the chicken
2 tablespoon cayenne pepper more for extra heat
1 tablespoon paprika
1 tablespoon brown sugar
1 teaspoon garlic powder
½ teaspoon Kosher salt

For Serving

8 slices white bread
dill pickle slices

Instructions

Pat the chicken dry and place it in a large bowl.
3 lbs chicken pieces
Add the buttermilk, cayenne, paprika, garlic powder, onion powder, and brown sugar into a medium bowl or large measuring cup. Whisk until fully combined and the sugar has dissolved.
3 cups buttermilk, ¼ cup cayenne pepper, 2 tablespoon paprika, 2 tablespoon garlic powder, 2 tablespoon onion powder, 1 tablespoon brown sugar
Pour the buttermilk mixture over the chicken. If not fully submerged, add enough buttermilk to cover all of the chicken pieces. Cover with plastic wrap and refrigerate for 4 to 6 hours, or even better, overnight.
One by one, remove the chicken pieces from the marinade, allowing the excess to drip back into the bowl. Place the chicken in a large colander. Don't discard the remaining marinade. Rinse the chicken in the sink and then pat dry with paper towels.
Create the seasoned flour by stirring together the flour, cayenne pepper, paprika, garlic powder, onion powder, brown sugar, and salt in a baking dish or platter.
2 cups self-rising flour, 3 tablespoon cayenne pepper, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 tablespoon brown sugar, 2 teaspoon Kosher salt
Place a baking rack inside a baking pan.
Working one piece at a time, dredge the chicken in the flour until coated. Dip the coated chicken into the reserved marinade until coated. Add back to the flour and sprinkle on more flour to fully cover. Place the breaded chicken pieces on the baking rack.
Preheat oven to 350°F.
Heat the oil to 350°F. Working in batches, carefully add the chicken pieces into the hot oil and gently move them around to keep them from sticking to each other or the basket (or bottom of the skillet). Fry until the skin is crispy and a deep golden color. Remove from the oil onto a cutting board lined with paper towels. Continue with the remaining chicken pieces.
vegetable oil
Use a digital thermometer to check the internal temperature of the thickest part of the chicken. Place the chicken on the baking rack, put it into the oven, and bake until the internal temperature reaches 165 to 170°F. Test several places in the chicken to ensure all chicken pieces are fully cooked (it's okay if some are over 170°F).
Meanwhile, add the hot fry oil (¾ cup) to a heatproof bowl. Stir in the cayenne pepper, paprika, brown sugar, garlic powder, and salt.
¾ cup frying oil, 2 tablespoon cayenne pepper, 1 tablespoon paprika, 1 tablespoon brown sugar, 1 teaspoon garlic powder, ½ teaspoon Kosher salt
Brush the oil over the tops of the chicken. Serve at once with slices of white bread and pickle slices.
8 slices white bread, dill pickle slices

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.

Be very careful when adding the chicken to the hot oil. If using a skillet, don't add too much oil (don't fill past one inch from the top of the skillet). And don't overcrowd the skillet with the chicken. Work in batches. The chicken will finish cooking in the oven.

The chicken and hot oil/paste can be prepared several hours in advance of serving. Finish off in the oven for about 20 to 30 minutes before serving.

Leftovers will keep (covered) for up to 5 days. Reheat in a low-temp oven, or serve at room temperature.

Nutrition

Breakfast Tacos (3 Ways)

September 15, 2024 by Kris Longwell Leave a Comment

When you make these tacos from scratch, you’ll wonder why they are not popular worldwide!

We can’t think of a better to celebrate breakfast than with these incredible stuffed tacos. Of course, the homemade flour tortillas put them in a league of their own. But, no matter how you do it, they are sure to be a huge hit when served to loved ones. The only challenge is picking a favorite taco!

How To Make Breakfast Tacos (3 Ways)

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

You have so many options when it comes to putting together breakfast tacos. You can do all of the following, parts of it, or whatever sounds like a good taco to you! Here’s the lineup we love to serve for a breakfast taco party:

For All Tacos

Tortillas – Traditionally, flour tortillas are used when serving breakfast tacos. However, corn tortillas are great to have on hand, too Wrap in a lightly damp cloth and heat in the microwave until very soft and pliable.
Eggs – Scramble is typical, but fried eggs are a great option, too. We highly recommend using our ‘fluffiest scrambled eggs’ recipe!
Cheese – Shredded Monterey jack, cheddar, or Mexican chihuahua are all perfect choices.
Pico de gallo – This is a classic Tex-Mex condiment and ideal for breakfast tacos. You can often find it at supermarkets, Hispanic markets, or at your local Tex-Mex restaurant. Homemade is easy and very good.
Breakfast salsa – Simply simmer two tomatoes, 1 jalapeño, ½ chopped onion, and 3 garlic cloves in water for about 7 minutes. Remove the seeds from the pepper. Then puree it with 1 teaspoon salt and ½ teaspoon ground cumin in your blender or food processor.

Other toppings – Hot sauce (ie, Cholula) and chopped cilantro.

For the Bacon, Egg, and Cheese Taco

Bacon – Fry it up (save the grease for potatoes) and serve it nice and crispy.
Refried beans – Homemade or purchased from your favorite Tex-Mex / Mexican restaurant.
Other Fillings – Eggs, Cheese, Pico de Gallo, Salsa.
Tortillas – Flour, homemade or purchased.

For the Egg, Potato, and Cheese

Sautéed potatoes – Simply boil gold potatoes for about 40 minutes and then cool. Peel and cube and then cook (with chopped onion) in bacon grease. Season with salt and pepper.
Other Fillings – Eggs, Cheese, Salsa, Cilantro.
Tortillas – Flour or corn.

For the Chorizo, Egg, and Potato with Beans and Cheese

Fresh chorizo – Be sure to seek out raw chorizo, a seasoned ground sausage. You don’t want to cured kind. It can be found in the meat department of many supermarkets, at Hispanic markets, or at your local butcher. Breakfast sausage can be substituted.
Other fillings – Eggs, sautéd potatoes, refried beans, cheese, pico de gallo, hot sauce.
Tortillas – This is a loaded taco, so a nice sturdy flour tortilla is recommended.

EXPERT TIP: Be sure to scramble the eggs over very low heat. Allow the eggs to set a bit, and then use a silicone (or rubber) spatula to push the eggs around in the pan as they are slowly starting to scramble. Once cooked, place in a heat-resistant bowl with a tight-fitting lid. They will stay warm as you prep the remaining ingredients.

Tips for Making the Best Authentic Breakfast Tacos

Choose Fresh Ingredients – Use high-quality, fresh ingredients for the filling, such as farm-fresh eggs, top-notch bacon and chorizo, and ripe tomatoes and fresh cilantro.

Perfectly Cook the Eggs – For a creamy texture, scramble the eggs over low heat and remove them from the heat just before they’re fully cooked, as they will continue to cook in the residual heat. You can also add a splash of milk or cream for extra richness.

Warm the Fresh Tortillas – Homemade tortillas will give the ultimate authentic taste and texture. To enhance the flavor and texture of your tacos, warm corn or flour tortillas in the microwave or on a hot skillet. This adds a depth of flavor and makes them easier to fold.

Layer with Flavor – Build your tacos by layering the ingredients thoughtfully—start with the beans and eggs, and then add your choice of meat, followed by toppings like pico de galls, jalapeños, and a drizzle of salsa or hot sauce. This ensures every bite is packed with flavor.

EXPERT TIP: After you’ve fried the bacon in the pan, leave 2 to 3 tablespoons to lightly fry the prepared potatoes with the onion. If you don’t have bacon grease, you can use butter or vegetable oil. Season liberally with salt and pepper.

How To Serve

Feel free to serve just one version of these tacos, or serve all three!

Prepare each component and then keep them warm in a low-temp oven until ready to place everything out on platters.

It takes some planning to make a full breakfast taco bar, but the results are always a huge hit. We love doing this during the holiday season with the extended family.

EXPERT TIP: Be sure to seek out raw chorizo sausage. Often you will find them as links. All you need to do is remove the casings and then break the sausage up in your skillet as you cook it. If it’s not lean sausage, you may need to safely discard excess rendered grease.

Other Tex-Mex Recipes for Breakfast

We love serving Tex-Mex and Mexican dishes for breakfast or brunch. Here is a collection of recipes that are sure to please everyone who’s hungry for a delicious way to start the day!

These are all amazing, without a doubt! But, in the meantime, aren’t these epic tacos calling your name?

If you love a good breakfast and if you love Tex-Mex cuisine, you and your loved ones will flip for these tacos.

Make as much as you can from scratch and then place everything out on serving dishes, or even directly from the skillet and pans.

They are even amazing the next day for leftovers or a late-night snack.

Every single bite is Tex-Mex perfection!

Ready to make the best Tex-Mex breakfast this side of San Antonio? Go for it!

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

An overhead view of two large black plate filled with breakfast tacos that are stuffed with eggs, chorizo, bacon, potatoes, and sitting next to a bowl of pico de gallo.

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Breakfast Tacos (3 Ways)

Breakfast Tacos are a staple in Southern Texas and across Mexico. The possibilities are practically endless. We give three versions within this recipe but feel free to adapt to your and your family's likes. Keep everything covered and warm as you go. And leftovers are amazing!

Prep Time45

Cook Time45

Total Time1 30

Course: Breakfast

Cuisine: Tex-Mex, Mexican

Servings:

Calories: 687kcal

Author: Kris Longwell

Ingredients

For the Bacon, Egg, and Cheese Tacos

8 slices thick bacon
8 large eggs
salt
1 cup refried beans heated
6 flour tortillas warmed
½ cup Monterey Jack cheese shredded
salsa See NOTES

For the Potato, Egg, and Cheese Tacos

4 medium Yukon gold potatoes
2 tablespoon bacon grease or butter
1 medium onion chopped
1 teaspoon salt divided
½ teaspoon black pepper
8 large eggs
6 flour tortillas warmed
½ cup Monterey Jack cheese shredded
1 cup pico de gallo

For the Chorizo, Egg, and Potato with Beans and Cheese Tacos

4 medium Yukon gold potatoes
2 tablespoon bacon grease or butter
1 medium onion chopped
1 teaspoon salt divided
½ teaspoon black pepper
8 large eggs
1 lb Mexican chorizo fresh (not cured)
1 cup refried beans heated
6 flour tortillas warmed
½ cup Monterrey Jack cheese shredded
Salsa

Instructions

Make the Bacon, Egg, and Cheese Tacos

In a large skillet over medium heat, cook the bacon until crisp. Place on a paper towel-lined plate and set aside. (Reserve the grease if making potatoes for the other tacos).
8 slices thick bacon
Vigorously whisk the eggs in a large bowl. Add ½ teaspoon water to the eggs. Immediately transfer the whisked eggs into a large skillet over low heat. Allow the eggs to rest in the skillet without stirring for about 1 minute. Use a rubber spatula to slowly move the eggs around in the skillet. Allow the uncooked eggs to fall in place of the eggs that are starting to scramble. Continue doing this until the eggs are almost completely cooked. Stir in ½ teaspoon salt, remove from the heat, stir one more time, and cover. The eggs will finish cooking in the pan. Set aside.
8 large eggs, salt
To build each taco, smear about 2 tablespoon of beans down the center of each warmed tortilla. Top with a mound of eggs, a strip (or two) of bacon, and top with cheese and salsa.
1 cup refried beans, 6 flour tortillas, ½ cup Monterey Jack cheese, salsa

Make the Potato, Egg, and Cheese Tacos

Bring a pot of water to a boil. Add the potatoes and simmer for 40 minutes, or until a knife can easily pierce through the entire potato. Transfer to an ice bath. Once cool enough to handle, peel the skin off and use a knife to cut the potatoes into small cubes. (This can be done up to 2 hours in advance. Cover until ready to cook them).
4 medium Yukon gold potatoes
Heat the bacon grease (or butter) in a large skillet over medium-high heat. Add the potatoes and onions and cook until lightly browned, about 5 to 7 minutes. Stir in ½ teaspoon salt and pepper, each. Cover and set aside.
2 tablespoon bacon grease, 1 medium onion, 1 teaspoon salt, ½ teaspoon black pepper
Vigorously whisk the eggs in a large bowl. Add ½ teaspoon water to the eggs. Immediately transfer the whisked eggs into a large skillet over low heat. Allow the eggs to rest in the skillet without stirring for about 1 minute. Use a rubber spatula to slowly move the eggs around in the skillet. Allow the uncooked eggs to fall in place of the eggs that are starting to scramble. Continue doing this until the eggs are almost completely cooked. Stir in ½ teaspoon salt, remove from the heat, stir one more time, and cover. The eggs will finish cooking in the pan. Set aside.
8 large eggs
To build each taco, Layer a mound of eggs down the center of each warmed tortilla. Top with about 1 to 2 tablespoon of cooked potatoes. Top with cheese and pico de gallo.
6 flour tortillas, ½ cup Monterey Jack cheese, 1 cup pico de gallo

Make the Chorizo, Egg, and Potato with Beans and Cheese Tacos

Bring a pot of water to a boil. Add the potatoes and simmer for 40 minutes, or until a knife can easily pierce through the entire potato. Transfer to an ice bath. Once cool enough to handle, peel the skin off and use a knife to cut the potatoes into small cubes. (This can be done up to 2 hours in advance. Cover until ready to cook them).
4 medium Yukon gold potatoes
Heat the bacon grease (or butter) in a large skillet over medium-high heat. Add the potatoes and onions and cook until lightly browned, about 5 to 7 minutes. Season with ½ teaspoon salt and pepper, each. Cover and set aside.
2 tablespoon bacon grease, 1 medium onion, 1 teaspoon salt, ½ teaspoon black pepper
Vigorously whisk the eggs in a large bowl. Add ½ teaspoon water to the eggs. Immediately transfer the whisked eggs into a large skillet over low heat. Allow the eggs to rest in the skillet without stirring for about 1 minute. Use a rubber spatula to slowly move the eggs around in the skillet. Allow the uncooked eggs to fall in place of the eggs that are starting to scramble. Continue doing this until the eggs are almost completely cooked. Stir in ½ teaspoon salt, remove from the heat, stir one more time, and cover. The eggs will finish cooking in the pan. Set aside.
8 large eggs
Add the chorizo to a large skillet over medium heat. Break the meat up with a wooden spatula or spoon. Sauté until fully cooked. Drain excess rendered grease, if necessary. Cover and set aside.
1 lb Mexican chorizo
To build each taco, smear about 2 tablespoon of beans down the center of each warmed tortilla. Top with a mound of eggs, a small layer of potatoes, then a spoonful of cooked chorizo, and then top with cheese and salsa.
1 cup refried beans, 6 flour tortillas, ½ cup Monterrey Jack cheese, Salsa

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 not making the tortillas, beans, and salsa from scratch, considering ordering them from your favorite Tex-Mex/Mexican restaurant. Gently reheat the beans on the stove and wrap the tortillas in a lightly damp linen (or paper towel) and microwave them on HIGH for 30 to 60 seconds until warm, soft, and pliable.

Leftovers will keep in covered in the fridge for up to 5 days. Place unused tortillas in a sealed baggie to keep them fresh.

BREAKFAST SALSA:

2 vine-rip tomatoes
1 jalapeño
1 medium onion, roughly chopped
3 garlic cloves
1 teaspoon salt
½ teaspoon ground cumin

Bring a pot of water to a boil and then add the tomatoes, pepper, onion, and garlic. Boil them for 7 minutes. Carefully remove the pepper, slice it open, and remove the seeds and stem. Drain the remaining vegetables. Add to a blender (or food processor) along with the salt and pepper. Purée until smooth. Serve warm or at room temperature.

Nutrition

Homemade Beef Ravioli with Tomato Sauce

September 8, 2024 by Kris Longwell Leave a Comment

This is one of those fun weekend dishes that is simply unforgettable.

There is just something magical about homemade pasta. It’s not difficult to prepare, and so many pasta dishes are elevated to culinary greatness when it’s made from scratch. This recipe is one of those dishes. Much can be done in advance! Impress your loved ones with this Italian classic!

How To Make Homemade Beef Ravioli with Tomato Sauce

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

When making homemade ravioli, the key is homemade pasta. The filling and the sauce should not distract from the light, delicious homemade pasta. For this recipe, here’s what you’ll need to have on hand:

For the Homemade Pasta

Semolina flour – Available in the baking section of many well-stocked supermarkets. Or online. If you can’t get it, you can go with all-purpose flour.
Flour – All-purpose.
Salt – Table or Kosher (if using Kosher, use half the amount).
Eggs – Lightly beaten.
Oil – Olive oil is perfect. Extra virgin olive oil will work, too.
Water – As needed.

For the Filling and Sauce

Butter – Unsalted, or olive oil (for sautéing).
Mirepoix – Chopped onion, celery, and carrot. We use our food processor to chop the peeled carrots.
Ground beef – 90% lean sirloin is excellent.
Seasonings – Salt, pepper, Italian seasoning.
Red wine – Cabernet or Zinfandel are good choices. Nothing expensive. We don’t recommend cooking wine. If you don’t want to cook with wine, substitute beef broth.
Oil – Olive oil or extra virgin olive oil, for sautéing.
Garlic – Fresh and finely minced.
Fresh tomatoes – Romas are perfect. You can also substitute a 28. oz can of whole San Marzano tomatoes with their juices.
Basil – Fresh is best.

EXPERT TIP: The beef will render grease as it cooks. We recommend tilting the skillet to the side, pushing the meat aside, and using a large spoon to remove most of the grease from the pan into a small bowl. Be sure to cook until most of the red wine has cooked out. 98% of the alcohol will burn off as it simmers. If you wish to not cook with wine, substitute beef broth or stock.

Tips for Making Perfect Homemade Ravioli with Tomato Sauce

Allow the Filling to Cool – Once you’ve prepared the beef filling, it’s important to allow it to cool somewhat before transferring it to the food processor with the eggs, cheese, and breadcrumbs. If you add the eggs while the filling is still piping hot, it could lightly scramble the eggs.

Prepare Fresh Pasta Dough – We just can’t stress this enough. To make this dish special, we highly recommend making the pasta dough from scratch.

Seal the Ravioli Properly – When assembling the ravioli, ensure that you seal them tightly to prevent the filling from leaking during cooking. Use a little water on the edges of the pasta to help it stick, and press out any air pockets before sealing.

Don’t Let the Prepared Ravioli Dry Out – You can make the ravioli a couple hours in advance of cooking them, but you’ll need to make sure they are covered, preferably with a damp towel (not too wet!). Don’t go for more than two hours, because the filling will make the ravioli pasta soggy.

EXPERT TIP: A fluted pastry wheel makes cutting the pasta easy and gives it the classic ravioli look. If you don’t have a pastry wheel, you can cut the pasta with a sharp knife.

How to Serve

As mentioned, this dish is served piping hot, preferably right after the ravioli comes out of the boiling water. Lightly heat the sauce before adding to the sauce.

Be very gentle as you remove the ravioli from the hot water. You can carefully drain them into a colander. If any ravioli break open, don’t worry, they are still delicious.

Don’t overdo it when adding the sauce. The sauce and grated Parmesan cheese complement the light, billowing clouds of ravioli. Have extra sauce and cheese at the table for anyone who wants extra.

Other Classic Italian Pasta Recipes to Try

Everyone has their favorite pasta dish. Here is a collection of homemade pasta dishes that we are certain you and your family will absolutely love!

Classic Meat Lasagna
White Chicken Lasagna with Spinach
Best-Ever Baked Ziti
Stuffed Manicotti
Italian Stuffed Shells
Classic Spaghetti and Meatballs
Pasta alla Bolognese
Spinach and Ricotta Cannelloni with Meat Sauce
Pappardelle with Seasonal Vegetables
Shrimp Fettuccine Alfredo

These are all amazing in their own right, but, in the meantime, isn’t this ravioli calling your name?

There is something very special about homemade ravioli.

It is a bit of a labor of love when you make the pasta from scratch. But, the end result is so worth it.

Serve with a nice Caesar salad, warm bread, and a lovely bottle of wine. Pasta night perfection!

Every bite is simply divine!

Ready to make the best pasta dish this side of Rome? Go for it!

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

A close-up view of an antique bowl that is filled with a serving of homemade beef ravioli that is topped with a tomato sauce, shredded parmesan cheese, and chopped basil.

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Homemade Beef Ravioli with Tomato Sauce

Homemade ravioli is pasta perfection. Making the pasta from scratch isn't difficult and puts this dish over the top. The beef filling and the simple tomato sauce can be made in advance. The ravioli can be assembled up to 2 hours in advance. Cook the ravioli just before serving. Pasta perfection!

Prep Time20

Cook Time30

Pasta making1

Total Time1 50

Course: Appetizer / Entree

Cuisine: Italian

Servings:

Calories: 487kcal

Author: Kris Longwell

Equipment

Ingredients

For the Ravioli

1 lb fresh pasta
2 tablespoon unsalted butter
1 medium onion chopped
1 cup celery chopped
1 cup carrots chopped
1 lb ground beef 90% lean
1 teaspoon Kosher salt
½ teaspoon black pepper
2 teaspoon Italian seasoning
½ cup dry red wine
2 large eggs lightly beaten
½ cup Parmesan cheese grated, plus more for serving
¼ cup breadcrumbs plain

For the Sauce

¼ cup olive oil
4 cloves garlic minced
1½ lbs Roma tomatoes seeded and chopped
1 teaspoon Kosher salt
½ teaspoon black pepper
2 tablespoon basil fresh, chopped, plus more for garnish

Instructions

Do Ahead (up to 2 hours)

Make the pasta sheets. Sprinkle with semolina flour or cornmeal. Keep on a large baking sheet covered with a lightly damp kitchen towel.
1 lb fresh pasta

Make the Beef Filling

Melt the butter in a large saucepan over medium heat. Add the onion, celery, and carrots and sauté until soft, about 5 to 7 minutes.
2 tablespoon unsalted butter, 1 medium onion, 1 cup celery, 1 cup carrots
Add the beef and break it up with a wooden spatula or spoon. Cook until no longer pink. Safely discard of most of any rendered grease, leaving about 1 tablespoon in the pan. Season the meat with salt, pepper, and Italian seasoning.
1 lb ground beef, 1 teaspoon Kosher salt, ½ teaspoon black pepper, 2 teaspoon Italian seasoning
Stir in the red wine and simmer until almost all the liquid has evaporated. Remove from heat and let cool slightly (at least 15 minutes).
½ cup dry red wine
Carefully transfer the meat mixture to a food processor. Add the eggs, cheese, and breadcrumbs. Purée until smooth. Transfer to a bowl and set aside.
2 large eggs, ½ cup Parmesan cheese, ¼ cup breadcrumbs

Assemble the Ravioli

Lay a pasta sheet on a lightly floured surface. Fold the sheet over, lengthwise, halfway, and then open it back up. This will help you keep an eye on where the center of the sheet of pasta is. Each pasta sheet should be about 4 inches wide.
Beginning about 1 inch from one of the short ends, place teaspoons of the filling about 1 inch apart in a straight row down the center of one side of the fold. Dip a pastry brush in water (or your fingertip) and lightly brush water around each mound of the filling.
Fold the dough over the filling, molding it around the filling to press out any air pockets. Use your fingertips and firmly press the edges of the dough together to seal.
Use a fluted pastry wheel (or a sharp knife) to cut between the mounds of filling. Separate the squares and place, without touching, in a single layer on a floured baking sheet. Cover with a lightly damp kitchen towel. You can cook them immediately, or, keep them covered for up to 2 hours.
Bring a pot of liberally salted water to a boil.

Make the Tomato Sauce

Heat the oil in a saucepan over medium heat. Add the minced garlic and sauté for several minutes. Add the tomatoes and cook, stirring often, and pressing on the tomatoes occasionally, for about 7 minutes.
¼ cup olive oil, 4 cloves garlic, 1½ lbs Roma tomatoes
Season with salt, pepper, and fresh basil.
1 teaspoon Kosher salt, ½ teaspoon black pepper, 2 tablespoon basil

Finish the Dish

Carefully place the prepared ravioli into the boiling water. Cook for about 3 to 4 minutes. Carefully drain.
Divide the ravioli among plates, top with the sauce and additional freshly grated parmesan and chopped fresh basil.

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.

Depending on how much pasta you prepare, you may have extra beef filling. It's wonderful when used in stuffed manicotti, too. It freezes perfectly for up to several months.

The beef filling and sauce can be made up to 24 hours in advance.

Leftovers will keep covered in the fridge for several days. However, the ravioli is best served fresh.

Nutrition

Dal Makhani

September 4, 2024 by Kris Longwell 3 Comments

This dish is one of our favorite Indian dishes. With one taste, you’ll understand why.

The flavor profile of this dal is transcendent. It’s often considered a “special occasion” meal in India. The homemade garam masala deepens the flavor profile. Give yourself a little time to prepare the dish, and make sure someone is nearby to provide the occasional stir! And don’t forget to pick up some naan (Indian flatbread).

How To Make Dal Makhani

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

If you enjoy making a trip to an Indian food market as much as we do, it’s time to make another trip! If you don’t have an Indian market in your area, you can order some of the hard-to-find ingredients online. Here’s what you’ll need to have on hand:

Black lentils (whole urad dal) – Found at Indian food markets or online. You can usually find black lentils at Whole Foods in the U.S.
Butter – We love Indian butter called Amul Pasteurized Butter which can be found in Indian food markets or online. Regular unsalted butter is perfectly fine, too.
Ghee – Can be found in the International section of many well-stocked supermarkets, at Indian markets, or online.
Onion – Chopped.
Ginger garlic paste – Can be found in Indian markets or online. You can substitute 1 tablespoon of finely chopped fresh garlic and 10 cloves of finely minced garlic.
Tomato purée – Can substitute tomato sauce.
Salt – Kosher or table salt are both good choices.
Kashmiri chili powder – Can be found in an Indian market or online. Regular chili powder can be substituted.
Garam masala – Homemade is wonderful. However, you can find this in the spice section of many well-stocked supermarkets, at Indian food markets, or online.
Cream – Heavy (or double) cream is recommended.

EXPERT TIP: Place the lentils in a pot and cover them with water. As they simmer, you will need to add more water, typically about half a cup every 30 minutes. After the lentils become soft (after about 90 minutes), you’ll want enough water still in the pot to just cover the lentils.

Tips for Making Perfect Dal Makhani

Use Quality Lentils – For the best texture and flavor, use whole black urad dal (black lentils) and soak them overnight to ensure they cook evenly and become tender, resulting in a creamy consistency.

Slow Cooking is Key – Cook the dal slowly over low heat to develop deep flavors. Using a pressure cooker can speed up the process, but for authentic taste, simmering the dal for several hours allows the spices to meld beautifully and the lentils to break down into a rich, creamy sauce.

Rich and Creamy Base – Incorporate a generous amount of butter and cream towards the end of cooking to achieve the signature richness of dal makhani. You can also add a splash of milk for extra creaminess if desired. Go with top-notch butter and cream for optimal flavor.

Layering Flavors – If possible, seek out authentic spices to make the best dal makhani. The ghee, ginger garlic sauce, Kashmiri chili powder, and garam masala help to create an authentic taste and texture.

How To Serve

This dish is definitely best served warm, even piping hot. Right from the pot is best.

You’ll want to have some fresh naan (Indian bread) and basmati rice. See the NOTES on how to make classic basmati rice.

If the dal feels too thick, simply bring it to a simmer and add more water. It should be the consistency of a thick Texas-style chili.

And remember to finish each serving with a nice layer of heavy cream and a pat (or two) of butter.

Other Amazing Indian Recipes to Try

Indian cuisine is one of the most varied and flavorful foods in the world. Here is a collection of some of our homemade favorites that we are certain you and your family will love!

These are all amazing without a doubt. But, in the meantime, isn’t this dish calling your name?

If you’ve never tried to cook an authentic Indian dish, this is a great place to start.

It does require a little tender, love, and care. Mostly just with frequent stirring.

But, it’s hard to mess up. And if you start with classic, authentic ingredients, you will produce one of the tastiest and most luxurious dishes in the world.

It’s really that good! And, as mentioned…don’t forget bread to plunge into the dal!

Ready to make the best dal this side of Dehli? Go for it!

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

An overhead view of a blue bowl filled with a serving of dal makhani and topped with cream and melted butter in the center with pieces of naan on the plate nearby.

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5 from 1 vote

Dal Makhal

Dal Makhal is truly one of the greatest dishes in the world. The depth of flavor is amazing. It's creamy, buttery, and simply amazing. You may need to make a run to your local Indian food market or order some ingredients online. Be sure to pick up some homemade naan (Indian bread) and make a batch of basmati rice (recipe in the NOTES) and you'll have a special feast that you'll want to make time and time again.

Prep Time15

Cook Time3

Soaking time12

Total Time15 15

Course: Entree

Cuisine: Indian

Servings:

Calories: 265kcal

Author: Kris Longwell

Equipment

1 Large pot to hold the lentils and enough water to cover them by 1 inch.
pot for simmering

Ingredients

14 oz black lentils whole urad dal
4 tablespoon butter plus extra for serving
1 tablespoon ghee
1 medium onion chopped
2 tablespoon ginger garlic paste
1 cup tomato purée
2 teaspoon salt plus more, to taste
2 teaspoon Kashmiri chili powder
2 teaspoon garam masala
¼ cup heavy cream plus extra for serving

Instructions

Soak the lentils in a pot with water (about 1 inch over the beans) for at least 6 hours, or even better, overnight.
14 oz black lentils
Drain the lentils into a colander and then rinse them under cool water.
Place the lentils back into the pot and cover them with water (again, about 1 inch over the beans). Bring to a boil and then reduce the heat to medium and simmer them until they are soft, about 1 hour to 90 minutes, stirring frequently and adding water occasionally to maintain the same water level throughout.
Meanwhile, heat the ghee and 2 tablespoon butter over medium heat in a separate pot. Add the onions and cook for 12 minutes, stirring often. Add the ginger garlic paste and cook for another 3 minutes, stirring often.
4 tablespoon butter, 1 tablespoon ghee, 1 medium onion, 2 tablespoon ginger garlic paste
Stir in the tomato purée, salt, chili powder, and garam masala. Cook for 2 minutes and then remove the pot from the heat. Set aside.
1 cup tomato purée, 2 teaspoon salt, 2 teaspoon Kashmiri chili powder, 2 teaspoon garam masala
Once the lentils are tender, make sure there is enough water in the pan to just barely cover the lentils. Transfer the lentils (with liquid) into the pot with the tomato mixture. Mash some of the lentils with a masher or the back of a spoon. Bring to a simmer and cook, stirring often, for another 90 minutes, adding about 2 cups of water during the process.
Stir in the cream and the remaining 2 tablespoon of butter. Simmer for another 2 minutes. Taste and add more salt, if needed.
Serve at once in bowls topped with a swirl of heavy cream and a small pad of butter.
¼ cup heavy cream

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.

See the blog post for substitutions for some of the authentic ingredients (and links to order them online).

You'll want to stay near the lentils/dal while it's simmering and stir it every so often to prevent the bottom from sticking to the pan and possibly burning.

The consistency of the dal should be like thick chili. Not too thin, but not too thick, either.

Leftovers can be reheated in a pot over medium heat. Add more water to reach the desired consistency. They will keep in the fridge for up to 5 days. The dal can be frozen for several months.

CLASSIC BASMATI RICE:

Add 1 cup of aged basmati rice to a bowl and cover it with water. Swish the rice around for a minute, then hold the rice back with your hand as you pour off the water. Repeat 2 more times and then transfer the rice into a colander. Rinse the rice with cool water.
Bring two cups of water, 1 tablespoon ghee, 1 teaspoon salt, and several cardamom pods (if desired) to a boil.
Add the prepared rice to the boiling water. Cover and turn the heat to low. Cook for 10 to 12 minutes. Fluff with a fork and serve.

Nutrition

Wild Berry Bread Pudding with Orange Sauce

September 1, 2024 by Kris Longwell Leave a Comment

This dessert is perfect year-round, but it’s especially wonderful during the summer when berries are in peak season.

This bread pudding hits all the right notes. It’s slightly sweet and slightly tart from the bursting berries. And the presentation is gorgeous. Just as the pumpkin bread pudding is wonderful during the fall months, this recipe is fantastic during the warm months. The perfect dessert for an outdoor BBQ!

How To Make Wild Berry Bread Pudding with Orange Sauce

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

You have options when it comes to creating this bread pudding. From the type of bread to the fruit, it’s up to you. Here’s what we love to include in our wild berry bread pudding:

For the Bread Pudding

Sliced bread – Country white bread is great, but, we love sourdough bread. But, whatever is your favorite will work. Let it sit out on the counter to dry out a bit, if you have time.
Berries – Go with any, or a combination of any of these berries: Blueberries, blackberries, raspberries, strawberries, cranberries, mulberries, rhubarb. You’ll need about 2 cups in total.
Orange zest – Use a zester to get fresh orange zest. If you don’t have a zester, you can scrape the fruit against the small holes on a box grater.
Butter – Unsalted.
Eggs – Fresh are best.
Milk – Whole milk or 2%.
Sugar – Granulated
Vanilla extract – We love Nielsen-Massey.

For the Orange Sauce

Egg yolks – Fresh are best.
Sugar – Granulated.
Cream – Heavy cream or double cream is recommended. Half and half can be substituted, but the sauce won’t be as luxurious.
Orange peel – Cut into a 1-inch strip.
Orange extract – This can be found in the baking/spice section of most well-stocked supermarkets.

EXPERT TIP: Be sure to let the egg/milk mixture rest in the bread pudding for at least 30 minutes, no longer than 1 hour. This will allow the bread to absorb the liquid.

Tips for Making Perfect Wild Berry Bread Pudding with Orange Sauce

Choose the Right Bread – Use a sturdy bread like sourdough, challah, brioche, or French bread, as they absorb the custard mixture well without becoming too soggy. Stale bread works best because it holds its shape and texture during baking.

Layer the Berries – Gently fold in fresh or frozen wild berries, such as blueberries, raspberries, or blackberries, into the bread mixture. For a burst of flavor, reserve some berries to sprinkle on top before baking, allowing them to caramelize slightly and create a beautiful presentation.

Let Rest Before Slicing – You’ll need the bread pudding to rest for at least 30 minutes before slicing into it. This will help the bread and cream to “set” and will make it easier to slice and will hold its shape when cutting into it.

Serve Warm – The bread pudding is best served warm. Prepare the orange sauce just before serving so it is fresh and pours perfectly. The bread pudding is best served within hours a few hours of it being baked.

EXPERT TIP: Be sure to keep the orange sauce over medium-low heat. If the heat is too high, it will scramble the eggs. If you do get a little scrambling, that’s okay. Stir consistently, and then strain the sauce. It will still be delicious.

How To Serve

As mentioned, this bread pudding is best served within a few hours of baking.

The entire dish can be assembled (without pouring the egg/milk mixture) up to 12 hours in advance.

Be sure to let the dish rest for 30 minutes to 1 hour before slicing. A nice cup of coffee is a delicious beverage to enjoy with the dessert. Dunk a forkful of the bread pudding into your coffee for even more flavor.

The presentation is so beautiful, that you can place the dish on the counter or a hot pad on the table and let guests serve themselves. Place the orange sauce in a pourable vessel to have nearby.

Other Fruit-Forward Recipes to Try

Fruit is wonderful to serve and elevates dishes, especially when you going with fresh fruit. Here is a collection of some of our favorites that we are certain you and your guests will love, too!

These are all amazing, without a doubt. But, in the meantime, isn’t this dessert calling your name?

Bread pudding is a wonderful combination of sweet and tart.

The texture is melt-in-your-mouth delicious.

And the homemade orange sauce brings it all together.

This dessert is beautiful to serve, and always gets rave reviews from guests!

Ready to make the best wild berry dessert 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 slice of mixed berry bread pudding with orange sauce sitting on a white dessert plate with a glass mug of creamed coffee in the background.

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Wild Berry Bread Pudding with Orange Sauce

This dessert is as beautiful as it is delicious. Go with your favorite types of berries. Be sure to serve the bread pudding within a few hours of baking, but don't forget to allow it to rest for 30 to 60 minutes (at least) before serving. It's wonderful served warm, especially with the warm orange sauce!

Prep Time15

Cook Time1

Resting time30

Total Time1 45

Course: Dessert

Cuisine: American

Servings:

Calories: 498kcal

Author: Kris Longwell

Equipment

10x10" dish or 9x13"

Ingredients

1 tablespoon butter softened, for greasing the dish
20 oz sliced bread usually 1 loaf, crusts removed and cubed
2 cups fresh berries blueberries, raspberries, blackberries
Zest 1 orange about 1 tbsp
6 large eggs
4 cups whole milk
1 cup sugar plus 2 tablespoon for topping
1 teaspoon vanilla extract
½ cup unsalted butter 1 stick, melted

For the Orange Sauce

3 large egg yolks
¼ cup sugar
1 cup heavy cream
1 orange peel strip about 1 inch
½ teaspoon orange extract

Instructions

In a greased 10x10" or 9x13" baking dish, place half of the bread cubes and then half of the berries. Sprinkle the orange zest over the top. Add the remaining bread cubes and then berries.
1 tablespoon butter, 20 oz sliced bread, 2 cups fresh berries, Zest 1 orange
In a large bowl, or measuring cup, mix the eggs, 1 cup sugar, and vanilla until blended. Pour over the bread mixture. Let stand for 30 to 60 minutes.
6 large eggs, 4 cups whole milk, 1 cup sugar, 1 teaspoon vanilla extract
Preheat oven to 350°F.
Pour the melted butter over the top of the dish and then sprinkle 2 tablespoon of sugar all over the top.
½ cup unsalted butter
Bake, uncovered, for 1 hour, rotating after about 30 minutes. Remove from oven and let rest for at least 30 minutes. Slice and serve with warm orange sauce.

Make the Orange Sauce

In a medium-sized saucepan, whisk the egg yolks and sugar together. Stir in the cream and orange peel.
3 large egg yolks, ¼ cup sugar, 1 cup heavy cream, 1 orange peel strip, ½ teaspoon orange extract
Turn heat to medium-low and cook, stirring constantly, until the mixture is just thick enough to coat the back of a spoon, about 10 minutes. Do not let come to a boil. Transfer to a vessel and drizzle over sliced bread pudding.

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.

It's important to allow the bread pudding to rest for at least 30 minutes after baking. This will help the dish to "set" and not be overly mushy.

This dish is best served within a few hours of baking. Although it's still tasty the next day, the berries will continue to soften and the appearance won't be as attractive.

Nutrition

Sloppy Joe Casserole

August 28, 2024 by Kris Longwell 2 Comments

We’re taking the iconic loose meat sandwich and turning it into a casserole. Oh, yes we did!

If you love sloppy Joe sandwiches as much as we do, you are going to fall in love with this instant family-favorite casserole. The filling has the classic sloppy Joe flavor, and that’s topped with a layer of gooey cheddar cheese, topped with buttery puff pastry, and baked to perfection. Weeknight dinner never tasted so good!

How To Make Sloppy Joe Casserole

The Ingredients You Will Need

The ingredients you will need for this casserole are straightforward, and chances are, you may already have many of them on hand. Here’s what you’ll need:

Oil – Olive oil or extra virgin. Vegetable oil can be used, too.
Bell pepper – Green, red, or yellow are all great choices.
Ground beef – 85% or 90% lean. You’ll still want to spoon off most of the rendered excess grease. Ground turkey or chicken are great substitute.
Stock – Beef broth or beef stock is perfect. You could also use chicken broth. Water will even work if desired.
Sauces – Tomato sauce, chili sauce*, and Worcestershire sauce. *can be found in the condiments section of most markets, near the ketchup.
Mustard – Dijon is recommended, but ballpark yellow will work, too.
Vinegar – Apple cider is recommended, but red wine vinegar, or even distilled white vinegar, will work just fine.
Brown sugar – Dark or light.
Seasonings – Salt and pepper.
Cheddar cheese – Preferably fresh, shredded. Colby Jack, Monterrey Jack, or any other melting cheese is a perfectly fine substitute.
Puff pastry – Found in either the frozen section or refrigerated section of most supermarkets.
Egg – Combined with a splash of milk or water. This will make an egg wash that will give the pastry a golden brown color after baking.
Sesame seeds – Preferably toasted.
Scallions – Chopped, for garnish. Optional.

EXPERT TIP: You’ll want to simmer the mixture until it thickens and most of the liquid has evaporated. However, you don’t want to cook it until all the liquid is gone. The consistency should be very juicy and should spread somewhat if spooned onto a plate. The melty cheese and puff pastry will hold it all together after it bakes.

Tips for Making a Perfect Sloppy Joe Casserole

Layer for Texture – When assembling your casserole, layer the Sloppy Joe mixture evenly in the baking dish, then sprinkle a generous amount of shredded cheddar cheese on top. This will create a gooey, cheesy layer that complements the savory filling. Make sure to cover the entire surface for even melting. If you like it extra cheesy, go with 2 cups of cheese.

Puff Pastry Preparation – For the puff pastry topping, roll out the pastry on a lightly floured surface to ensure it fits your baking dish. Cut it into strips or shapes to create an attractive design on top of the casserole. Brush the pastry with an egg wash (beaten egg with a splash of milk or water) for a golden, flaky finish when baked.

Bake to Perfection – Bake the casserole in a preheated oven at 375°F (190°C) until the puff pastry is golden brown and flaky, and the cheese is bubbly. This usually takes about 25-30 minutes. Keep an eye on it towards the end to prevent over-browning. Let it cool for a few minutes before serving to allow the layers to set.

EXPERT TIP: For the best cheesy taste and texture, grate the cheese by hand with a box grater or with a grating attachment in your food processor. We love our casserole extra cheesy, so we go with 2 cups of shredded cheese, but, 1½ cups is still cheesy, and a nice ratio to the filling and pastry topping.

How To Serve

This dish is best right out of the dish. Let it rest for about 5 minutes after baking. Then garnish with chopped scallions or chives, if desired.

One serving is filling and satisfying. However, to round out the meal, we like to serve it with simmered green beans or sweet corn.

Leftovers reheat perfectly in a preheated oven for 20 minutes at 325°F. Cover the top with foil since the top has already been browned.

EXPERT TIP: For an attractive topping, cut the puff pastries into squares, and then overlap them when placing them over the meat and cheese. Or, simply place the entire sheet over the top of the dish and trim away the edges. Both will yield a delicious topping. Don’t forget to brush the top with an egg and water (or milk) bath.

Other Delicious Weeknight Dinner Recipes to Try

We love a dish that is a little involved and requires some tender love and care when preparing. But there’s not always time for that. Here is a collection of family-friendly dishes that are easy to prepare but are still extremely delicious.

These are all amazing in their own right. But, in the meantime, isn’t this dish calling your name?

If you’re looking for a new casserole that everyone in the family will love, then look no further.

It’s simple to prepare, and the flavor combination is spot-on delicious.

It’s truly like eating a yummy sloppy Joe, but as a casserole. And leftovers are even better.

Weeknight dinner perfection!

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

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

A close-up view of a single serving of sloppy Joe casserole on a white dinner plate and is garnished with chopped scallions.

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5 from 1 vote

Sloppy Joe Casserole

The name says it all. With this dish you enjoy the flavors of everyone's favorite loose-meat sandwich, but as a casserole. The gooey cheese on top of the savory meat is delicious. And the flakey puff pastries bring it all together. An instant family favorite!

Prep Time15

Cook Time45

Total Time1

Course: Entree

Cuisine: American

Servings:

Calories: 567kcal

Author: Kris Longwell

Equipment

1 10"x10" baking dish 9x13" will also work

Ingredients

1 tablespoon olive oil
1 medium onion chopped
1 green bell pepper seeded and chopped
2 lbs ground beef 90% lean
¼ cup beef broth or stock
1 15 oz can tomato sauce
½ cup chili sauce
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon brown sugar light or dark
1½ teaspoon salt
½ teaspoon black pepper
1½ cups shredded cheddar cheese 2 cups for extra cheesy
1 sheet puff pastry cut into squares (if desired)
1 large egg lightly beaten
1 tablespoon milk or water
1 tablespoon sesame seeds for topping, optional
2 scallions chopped, for garnish, optional

Instructions

Preheat oven to 425°F.
Heat the oil over medium heat in a large skillet. Add the onion and bell pepper and sauté until soft and translucent, about 4 minutes.
1 tablespoon olive oil, 1 medium onion, 1 green bell pepper
Add the ground beef and break it up with a wooden spatula. Cook, stirring occasionally, until no longer pink. Tilt the skillet and use a large spoon to remove most of the rendered grease (it's okay to leave some in the skillet). Discard safely.
2 lbs ground beef
Add the beef broth, tomato sauce, chili sauce, Worcestershire sauce, mustard, vinegar, brown sugar, salt, and pepper. Bring to a simmer, stirring often.
¼ cup beef broth, 1 15 oz can tomato sauce, ½ cup chili sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon brown sugar, 1½ teaspoon salt, ½ teaspoon black pepper
Continue simmering over medium heat until the mixture has thickened and most of the liquid has cooked down, about 15 minutes.
Transfer the mixture to a baking dish. Top with the cheese, and then arrange the puff pastry squares over the cheese.
1½ cups shredded cheddar cheese, 1 sheet puff pastry
In a small bowl, mix together the beaten egg and milk (or water). Brush the egg wash over the tops of the puff pastry. Sprinkle the sesame seeds on top.
1 large egg, 1 tablespoon milk, 1 tablespoon sesame seeds
Bake until the puff pastry is browned (but not burned) and the sides are bubbly, about 12 to 15 minutes. Remove from oven and let rest for 5 minutes.
Serve at once, garnished with chopped scallions (if desired).
2 scallions

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 dish can be prepared up to 12 hours in advance. Cover and keep in the fridge. Let the casserole sit out for about 15 to 20 minutes before baking (if it has been chilled).

You don't have to cut the puff pastry into squares. You can place the entire sheet over the top of the baking dish and tuck in the sides.

Leftovers can be reheated in the oven (325°F) or in the microwave. They will keep in the fridge for up to 5 to 7 days.

The dish can be frozen (baked or unbaked) for 2 to 3 months.

Nutrition

Stuffed Zucchini Boats

August 24, 2024 by Kris Longwell 6 Comments

This dish is the perfect all-in-one vegetable and meat combo. Perfect for a weeknight dinner.

Zucchini is such a versatile vegetable. We love the Italian classic eggplant rolatini, and is similar to this recipe, but a little more involved. For this dish, homemade marinara is awesome, but top-notch bottled marinara will work, too. It’s the perfect meal for a busy weeknight dinner!

How To Make Stuffed Zucchini Boats

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

This recipe is humble, yet delicious and very filling. Here’s what you’ll need to have on hand:

Zucchini – You’ll need to scoop the seeds out of the center of each boat. Save for a smoothie, or simply discard.
Oil – Olive oil or extra-virgin olive oil is recommended.
Seasonings – Salt and pepper.
Onion – Chopped.
Garlic – Minced.
Italian sausage – Sweet, hot, or mild. Go with your favorite. If the sausages are in links, simply use a sharp knife to remove the casings.
Marinara sauce – Homemade is wonderful, but a good-quality bottled marinara will work just fine.
Basil – Fresh is best but dried will work, too.
Mozzarella – Freshly shredded is best.
Parmesan cheese – Freshly grated is best.

EXPERT TIP: We recommend cutting off the ends of each side of the zucchini before cutting it in half, lengthwise. Use the end of a spoon to scoop out the seeds. This gets rid of the seeds, but also creates a ‘boat’ for the sauce to go into.

Tips for Making Perfect Stuffed Zucchini Boats

Choose the Right Zucchini – Select medium-sized zucchini that are firm and free from blemishes. They should be large enough to hold a good amount of stuffing but not so large that they become watery. Cut them in half lengthwise and scoop out the seeds to create a well for the filling.

Flavor the Filling – Sauté the Italian sausage with onions, garlic, and your choice of herbs (like oregano and basil) before mixing it with the tomato sauce. This enhances the flavor of the filling and ensures that the sausage is fully cooked and well-seasoned before it goes into the zucchini. Fresh herbs are always best, but dried herbs will work, too.

Layer the Cheese – For a deliciously cheesy topping, sprinkle a layer of mozzarella cheese over the stuffed zucchini boats, followed by a generous dusting of freshly grated Parmesan cheese. Bake until the cheese is bubbly and golden, which adds a rich flavor and appealing texture to the dish. If browning too quickly, cover with foil for the remainder of the baking.

EXPERT TIP: Place the zucchini boats in a dish that is just wide enough to hold them so that they are holding themselves upright. Depending on how many boats you are preparing, you may need to use two dishes (or baking pans).

How To Serve

These boats make for a wonderful meal. Two boats are an ideal serving for adults and hungry kids.

You could serve it with a nice green salad and warm bread for the perfect meal.

We love to place them on a large platter and let folks serve themselves. Be sure to hold on to that extra marinara and make a small pool on everyone’s plate to rest the boats on.

Freshly grated parmesan is wonderful to have at the table for additional cheese.

EXPERT TIP: Chopped fresh mozzarella is a wonderful topping, but, for ease, pre-packaged shredded mozzarella is just fine. Freshly grated Parmesan brings it all together!

Other Wonderful Weeknight Dinner Recipes To Try

There’s nothing better than a home-cooked meal. But, sometimes, you don’t have a lot of time to prepare it. These recipes are family favorites, but are a snap to whip up!

Easy Ravioli with Tomato Basil Sauce
Chicken Spaghetti
Baked Hot Honey Chicken
Stuffed Bell Peppers with Turkey and Rice
Homemade Hamburger Helper
Slammin’ Sloppy Joes
Best-Ever Tex-Mex Tostadas
Salisbury Steaks with Mushrooms

These are all amazing and easy to prepare. But, in the meantime, isn’t this grabbing your attention?

We love this dish for so many reasons.

It’s easy. The ingredients are humble and wallet-friendly. It combines a vegetable and meat all in one dish. But most of all – it’s incredibly delicious!

And you can be sure that it will be a hit with your entire family! It’s really that good!

Ready to make the best weeknight dinner 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!

An overhead view of an antique platter filled with stuffed zucchini boats that are topped with melty cheese and surrounded by sprigs of parsley.

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5 from 2 votes

Stuffed Zucchini Boats

This recipe is dinner perfection. It's easy and hits all the right notes. If you like your zucchini to be extra tender, then pre-bake them for about 10 minutes before adding the sauce. Two boats per serving are filling and so satisfying!

Prep Time15

Cook Time45

Total Time1

Course: Entree

Cuisine: American / Italian

Servings:

Calories: 487kcal

Author: Kris Longwell

Equipment

1 large baking dish or 2 9x13 dishes

Ingredients

4 medium zucchini
3 tablespoon olive oil divided
Salt and pepper
Cooking spray
1 medium onion chopped
3 cloves garlic minced
1 lb Italian sausage
2 cups Marinara sauce plus extra for serving
¼ cup fresh basil chopped
1 cup mozzarella shredded
¼ cup Parmesan cheese grated, plus extra for serving
2 tablespoon fresh parsley chopped, for garnish (optional)

Instructions

Preheat oven to 400°F.
Cut the ends off the zucchini and cut them in half, lengthwise. Use a spoon to scoop out the seeds (discard). Brush 2 tablespoon of the oil over the tops of the boats. Liberally season the tops with salt and pepper. Spray the dish (or dishes) with cooking spray and place the boats in the dish, arranging them so they are pressed against each other, allowing them to sit upright.
4 medium zucchini, 3 tablespoon olive oil, Salt and pepper, Cooking spray
Heat the remaining 1 tablespoon oil over medium heat in a medium-size skillet. Add the onion and sauté until soft, about 4 minutes. Add the garlic and cook for another 30 seconds, stirring occasionally.
1 medium onion, 3 cloves garlic
Add the sausage to the pan and use a wooden spatula to break the sausage up. Cook, stirring often, until no longer pink. Stir in the marinara sauce, ½ teaspoon salt, and ½ teaspoon black pepper. Bring to a simmer and then stir in the basil. Let simmer for about 10 to 15 minutes.
1 lb Italian sausage, 2 cups Marinara sauce, ¼ cup fresh basil
Spoon the sauce into the zucchini boats (you may have leftover sauce). Sprinkle the mozzarella over the tops and then sprinkle on the grated Parmesan cheese.
1 cup mozzarella, ¼ cup Parmesan cheese
Bake for 30 minutes. If the cheese starts to brown too much on top, loosely cover the dish with foil.
Heat about a cup of remaining marinara while the boats are baking.
Spoon a small pool of the warmed marinara on each plate and then top with 1 to 2 boats, per person. Garnish with parsley (if desired) and serve with additional grated Parmesan at the table.
2 tablespoon fresh parsley

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.

Depending on the size of the zucchini, they will become soft during the baking process, but not mushy at all. They will be a little firm, but still tender. If you prefer very soft zucchini, then pre-heat them in the dishes in the oven for 15 minutes before adding the filling.

Leftovers are wonderful! Reheat in the oven (covered with foil) at 350°F for 20 minutes, or until heated through. They keep covered, in the fridge, for several days.

Nutrition

Jamaican Jerk Chicken

August 18, 2024 by Kris Longwell 4 Comments

The flavor combinations of this dish are unmatched. Beautiful and delicious all at the same time.

We love Caribbean cuisine. There is usually a little heat matched against a little sweet. The allspice provides an authentic flavor that reflects Jamaica’s grilling method, which is commonly done with pimento (allspice) wood on an open flame. Serve with coconut rice and mango salsa for an unforgettable Caribbean feast.

How To Make Jamaican Jerk Chicken

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

Although there are quite a few ingredients needed to create the jerk marinade, none of them are hard to find. Here’s what you’ll need to have on hand:

For the Marinade

Citrus – Orange juice and lemon juice, preferably freshly squeezed.
Vinegar – We recommend apple cider vinegar, but white wine vinegar, red wine vinegar, or even distilled white vinegar would work.
Oil – Vegetable, olive, or canola are all good options.
Brown sugar – Dark or light are both fine.
Ginger – Fresh is best.
Peppers – Scotch bonnet, habanero, or jalapeño. Chopped. Keep the seeds for more heat.
Soy sauce – Regular of low-sodium are both fine.
Seasonings – Salt, pepper, allspice, ground cloves, cinnamon, dried thyme, yellow mustard.

For the Chicken

Chicken – Bone-in, skin-on whole chicken legs are a great option, but all chicken parts will work. We don’t recommend boneless and skinless.
Rice – Coconut rice is the perfect complement to the slight heat from the marinade.
Salsa – Mango is the way to go!

EXPERT TIP: The marinade should resemble thick tomato sauce. If it’s too thick, you can thin it with a little extra orange juice or lime juice. The longer you allow the chicken to chill with the marinade, the better the flavor will be!

Tips for Making Perfect Jamaican Jerk Chicken

Marinate for Flavor – For the best flavor, marinate the chicken legs in a homemade jerk marinade for at least 4 to 6 hours, or ideally overnight. Rub the marinade into the chicken, even under the skin, if possible.

Use a Two-Zone Grill Setup – When grilling, create a two-zone setup on your grill by having one side on high heat and the other on low. Start by baking the chicken legs over indirect high heat, then move them to the direct-heat side to get them lightly charred.

Baste While Grilling – During the grilling process, baste the chicken legs with additional jerk marinade or a mixture of oil and lime juice to keep them moist and enhance the flavor. This also helps develop a delicious glaze on the skin.

Check for Doneness – Use a meat thermometer to ensure the chicken is cooked perfectly; the internal temperature should reach 165°F (75°C). Allow the chicken to rest for about 5-10 minutes after grilling to let the juices redistribute, resulting in tender and flavorful meat.

EXPERT TIP: Allowing the chicken the chill in the marinade for at least 4 to 6 hours is crucial to achieving a deeply flavorful jerk taste. Even better, let it marinate overnight.

How To Serve

This dish is stunning when the chicken is placed on a large serving platter.

For a beautiful presentation, cut a few limes in half and place them on the grill, cut side down.

And the coconut rice and homemade mango salsa bring it all together. It’s great for a delicious meal at home with the family, but, it’s also ideal for serving to guests.

EXPERT TIP: Take extra care when placing the chicken on the direct-heat side. If you want more char on the skin side, you may need to liberally coat the grates with cooking spray, or oil, because the skin will likely stick and tear off. We don’t grill over direct heat with the skin side down. The skin will still crisp up without touching the grates.

Other Caribbean-Style Recipes to Try

Can’t get to the Caribbean? Try these delicious recipes and they will transport you and your family to the Islands!

Caribbean-Style Johnnycakes
Jamaican Shrimp Curry
Coconut-Curry Grilled Chicken Wings
Jamaican-Style Curry Turkey Burgers with Grilled Pineapple
Homemade Mango Salsa
Easy Coconut Rice
Jamaican Curry Powder

These are all amazing. But, in the meantime, isn’t this chicken dinner calling your name?

The depth of flavor with this jerk chicken is nothing short of amazing. If desired, you could do this with pork, too. Jerk pork chops are amazing!

We highly recommend serving the dish with the easy coconut rice and mango salsa.

This dish is as beautiful in presentation as it is in taste! Perfect for serving guests!

Ready to make the best chicken dinner this side of Montego Bay? Go for it!

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

A white dinner plate filled with a serving of Jamaican jerk chicken that is topped with a mango salsa and resting on a bed of coconut rice.

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Jamaican Jerk Chicken

This Jamaican Jerk Chicken is deeply flavorful and beautiful in presentation. Be sure to allow the chicken to chill in the marinade for no less than 4 hours, preferably overnight. The coconut rice and mango salsa bring it all together.

Prep Time15

Cook Time40

Chill time6

Total Time6 55

Course: Entree

Cuisine: Jamaican

Servings:

Calories: 368kcal

Author: Kris Longwell

Equipment

Gas, charcoal, or electric grill
Meat thermometer

Ingredients

¼ cup lime juice extra, if needed
1 tablespoon orange juice
1 tablespoon apple cider vinegar
2 tablespoon vegetable oil
2 teaspoon soy sauce
½ cup brown sugar light or dark
1 tablespoon fresh ginger chopped
4 Scotch bonnets stemmed, roughly chopped
2 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoon dried thyme
1 tablespoon ground mustard
1 teaspoon salt
1 teaspoon black pepper
8 scallions roughly chopped
6 whole chicken legs
coconut rice for serving
mango salsa for serving

Instructions

Place all ingredients (except chicken, rice, and salsa) in your food processor. Process until smooth. The consistency should be like thick tomato sauce. If too thick, add a little extra lime or orange juice.
¼ cup lime juice, 1 tablespoon orange juice, 1 tablespoon apple cider vinegar, 2 tablespoon vegetable oil, 2 teaspoon soy sauce, ½ cup brown sugar, 1 tablespoon fresh ginger, 4 Scotch bonnets, 2 teaspoon allspice, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 2 teaspoon dried thyme, 1 tablespoon ground mustard, 1 teaspoon salt, 1 teaspoon black pepper, 8 scallions
Place the chicken in a large dish and cover with the marinade. (you may need to use two dishes). Cover with plastic wrap and chill in the refrigerator for no less than 4 hours or up to overnight.
6 whole chicken legs
Set up your grill to a 2-zone heat set-up with no heat on one side and direct heat on the other side. Place the chicken, skin-side down, on the no-heat side. Close the grill lid and cook for 15 to 20 minutes, basting with extra marinade a time or two.
Lift the grill lid and carefully flip the chicken over, still on the no-heat side. Close the lid and cook for another 15 to 20 minutes, or until an instant-read thermometer reaches 165 to 175°F.
Carefully move the chicken to the direct heat side and cook until lightly charred, about 3 to 5 minutes. See NOTES about cooking the skin on the direct-heat side.
Remove the chicken from the grill and serve immediately with the coconut rice and mango salsa.
coconut rice, mango salsa

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 peppers will give the marinade some heat, which is traditional for jerk. It's not overly spicy at all. However, if you want very little spice, do your best to remove any seeds from the peppers. We highly recommend using protective gloves when handling the peppers. If not, be sure to wash your hands with warm water and soap before proceeding.

Take extra care when grilling the chicken skin-side down. If you place the chicken (skin-side down) on the direct heat side, the skin may stick to the grates. We recommend spraying the grates liberally with oil bef

Nutrition

Easy Coconut Rice

August 18, 2024 by Kris Longwell Leave a Comment

We love all kinds of rice, but, if we had to pick our favorite, this would top this list.

Jasmine rice is easy to find and the flavor and texture are fluffy and fragrant. The unsweetened coconut milk can be found in the Asian section of your supermarket, and the two combined with a little water and salt make an absolutely delicious serving of rice. Perfect for Caribbean dishes, seafood, and beyond. And it is so easy!

How To Make Easy Coconut Rice

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

Are are only a handful of ingredients needed for this dish and they are easy to find. Here’s what you’ll need to have on hand:

Rice – Jasmine is our preference, however, you could substitute basmati or even long-grain white. Check the package if you’re not using Jasmine, it may require more water and a longer cooking time.
Coconut milk – Be sure to get unsweetened. You can find it in the Asian section of most well-stocked supermarkets. Or, you can order it online.
Seasoning – Kosher salt.

EXPERT TIP: Be sure to stir the milk, water, and salt often as it comes to a boil. This will keep the rice from sticking the the bottom of the pan while it’s over high heat.

What To Serve with Easy Coconut Rice

This rice is a wonderful side to Caribbean, Thai, and Indian dishes. It’s also good as a side dish to any grilled meat, seafood, or veggies. Here are dishes that go perfectly with the rice:

There are just so many reasons to love this rice.

It’s so easy. It’s versatile.

But mostly, it’s incredibly delicious.

Ready to make the coconut rice this side of Jamaica? Go for it!

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

An overhead view of easy coconut rice that is in an orange serving bowl and has two lime wedges off to the side and a small sprig of cilantro resting on top.

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Easy Coconut Rice

This rice is so simple but the flavors are amazing. The coconut milk complements the fragrant Jasmine perfectly. If desired, add a bay leave, or a couple of whole cloves for even deeper flavor.

Prep Time5

Cook Time18

Total Time23

Course: Side Dish

Cuisine: Asian / Thai, Caribbean

Servings:

Calories: 307kcal

Author: Kris Longwell

Equipment

1 medium-sized saucepan with lid

Ingredients

1 cup Jasmine rice
1 cup unsweetened coconut milk
1 cup water
1 teaspoon salt

Instructions

Add all of the ingredients to the saucepan and stir to combine. Bring to a boil over high heat, stirring often.
Reduce the heat to low and cover the pan. After about 10 minutes, give the rice a good stir, just to make sure it's not sticking to the pan.
After a total of 15 to 18 minutes, remove the lid and stir to fluff the rice. Serve at once, or keep covered for up to 1 hour. Leftovers will keep for up to 5 days (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.

For extra fluffy rice, place the rice in a bowl and cover with cool water. Use your hands to swirl the rice around until the water is cloudy. Carefully drain away the water, using your hand to keep the rice in the bowl. Repeat 2 more times, then allow the rice to soak for 15 to 20 minutes. Drain, and then proceed with the recipe. This isn't 100% necessary, but, if you have the time, it will make the rice more fluffy.

Nutrition

Homemade Mango Salsa

August 14, 2024 by Kris Longwell Leave a Comment

This salsa works as a delicious dip, but it also adds an amazing punch of flavor to prepared meats and seafood.

Being from Texas, we’re kind of snobs when it comes to salsa. We practically judge the quality of a Tex-Mex restaurant by the quality of their salsa. It took us a while to get on the fruit salsa train, but once we made this version, we became believers. It’s so fresh, vibrant, and colorful! And easy to prepare!

How to Make Homemade Mango Salsa

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

What really makes the salsa sing is how fresh it is. We highly recommend using fresh fruit, however, frozen (that has been thawed) could work in a pinch. But, really try and go with fresh! Here’s what you’ll need to have on hand:

Fresh mango – See the video on how to easily cut the mango up. You could also go with fresh pineapple, papaya, peaches, or a combination of any (or all) of them.
Red bell pepper – Stems and seeds removed and chopped. Green, yellow, or orange bell peppers are all perfectly fine options.
Red onion – Finely chopped. You could substitute green onions (scallions), too.
Garlic – Finely minced.
Peppers – We recommend a seeded and finely chopped jalapeño, but you could also with serrano or habanero peppers (leave seeds in for more spice).
Cilantro – Freshly chopped
Citrus – Freshly squeezed orange juice and lime juice.
Salt – A healthy pinch of coarse Kosher salt is best.

EXPERT TIP: Take extra care when cutting the outer ‘cheeks’ from the core of the mango. Only peel a portion of the mango. The flesh can be slippery. Be sure to cut away from your hands.

Tips for Making Perfect Homemade Mango Salsa

Choose Ripe Mangos – Select ripe, sweet mangos for the best flavor. Look for fruit that gives slightly when pressed and has a fragrant aroma. The flesh should be vibrant orange or yellow, indicating ripeness.

Balance Flavors – Combine the sweetness of the mango with acidity and heat. Add lime juice for a zesty kick and finely chopped jalapeños or red onions for a bit of spice. Taste as you go to find the perfect balance that suits your palate.

Incorporate Fresh Herbs – Fresh herbs like cilantro or mint can elevate the salsa, adding depth and freshness. Chop them finely and mix them in just before serving to maintain their vibrant flavor.

Let It Marinate – Allow your mango salsa to sit for at least 30 minutes before serving. This resting time lets the flavors meld together, enhancing the overall taste and making it even more delicious. Store it in the refrigerator to keep it fresh until you’re ready to enjoy it!

Other Amazing Salsa Recipes to Try

If you love salsa as much as we do, you are going to flip for these homemade varieties!

Restaurant-Quality Tex-Mex Salsa
Roasted Tomato Salsa
Salsa Verde
Roasted Corn Salsa
Santa Maria Salsa (with Grilled Trip Tip)

These are all amazing in their own way, but, in the meantime, isn’t this salsa calling your name?

How To Serve

This salsa is so refreshing and perfect for serving with warm crispy tortilla chips and an ice-cold beer or iced tea.

To make your own chips, simply use a pizza cutter to cut a soft corn tortilla into triangles. Fry in hot oil (350°F) in a sturdy skillet until crispy. Drain on paper towels and sprinkle with salt.

This salsa is also amazing when served over grilled salmon, jerk chicken, or steak. It’s amazing alongside an omelette and bacon, too! Just look at this Jamaican Jerk Chicken with Homemade Mango Salsa!

Ready to make the best salsa this side of the Caribbean? 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 mango salsa that is in a white bowl with tortilla chips and lime wedges surrounding it.

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No ratings yet

Homemade Mango Salsa

This homemade mango salsa is so refreshing and vibrant. You can go with your favorite fruits, including mango, but also pineapple, papaya, peaches, or a combination of them all. The salsa will stay fresh and delicious chilled in the fridge for up to 3 days.

Prep Time15

Chill time15

Total Time30

Course: Appetizer or Condiment

Cuisine: Caribbean

Servings:

Calories: 39kcal

Author: Kris Longwell

Ingredients

2 medium mangos peeled and cut into bite-size chunks
1 red bell pepper seeded and diced
¼ cup red onion finely chopped
1 jalapeño seeded and chopped
2 cloves garlic minced
2 tablespoon fresh orange juice
2 tablespoon fresh lime juice
¼ teaspoon Kosher salt

Instructions

Mix all of the ingredients together in a large bowl and chill for 15 minutes, or up to 3 days.
2 medium mangos, 1 red bell pepper, ¼ cup red onion, 1 jalapeño, 2 cloves garlic, 2 tablespoon fresh orange juice, 2 tablespoon fresh lime juice, ¼ teaspoon Kosher salt

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.

You can use frozen fruit (thawed), but fresh is so much better. See the video on how to carefully cut up a mango. Make sure the mango is ripe. It will be red-ish and slightly soft to the touch.

Leftovers will keep covered in the fridge for up to 3 days.

Nutrition

Cheese-Stuffed Smoked Meatloaf

August 11, 2024 by Kris Longwell 2 Comments

When we decided to start adding smoker recipes to the blog, we knew we had to start with this classic.

If you love meatloaf as much as we do, you are going to flip for this smoked version. The smokiness works perfectly with the juicy seasoned beef and pork, and the melty Fontina cheese in the middle puts it over the top. This is meatloaf like no other meatloaf. And it’s off-the-charts delicious. And if you’re looking for another smoked recipe, check out our St. Louis-Style Smoked Ribs!

How To Make Cheese-Stuffed Smoked Meatloaf

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 Tools and Ingredients You Will Need

As far as smokers go, we can’t rave enough about our electric Smokin’ Tex smoker. They ship across the U.S. and we are excited to offer you a 10% discount! Simply click here to learn more. Be sure to add promo code: LOON10!.

A meat thermometer is critical to ensure the meatloaf is perfectly cooked. We’ve partnered with ThermoPro and click here to enjoy major discounts via How To Feed a Loon!

The Tools

Smoker – Electric, Pellet, or Egg
Thermometer – An instant-read is perfect.
Grill pan – Not 100% necessary, but it helps the meatloaf to cook evenly.

The Ingredients

Ground beef – We recommend 85% lean, but 90% will work, too.
Ground pork – You could also use Italian sausage (no casings) for an even bigger punch of flavor.
Onion – Chopped
Breadcrumbs – We use Panko, but regular breadcrumbs will work, too. If using fresh, let the bread sit out for a few hours first.
Tomato sauce – You’ll need some for the meatloaf and the glaze topping.
Balsamic – Go with aged, if possible. You’ll also need some for the meatloaf and then again for the glaze.
Worcestershire sauce – You could substitute low-sodium soy, if necessary.
Herbs – Thyme and parsley. Fresh is best, but dried will work, too. If using dried, go with 1 teaspoon each.
Parmesan cheese – Grated.
Seasoning – Salt and pepper.
Cheese – Any melting cheese will work. We go with Fontina, but cheddar, Monterey Jack, or mozzarella would work just fine.

EXPERT TIP: Make sure the cheese doesn’t reach the side of the lower layer of the meat mixture. If you don’t want to stuff the meatloaf with cheese, simply omit it. The meatloaf will still be amazing.

Tips for Making a Perfect Cheese-Stuffed Smoked Meatloaf

Choose the Right Ground Meat – For a flavorful and juicy meatloaf, use a combination of ground beef and pork. The beef adds richness, while the pork contributes moisture, ensuring a tender texture that holds up well during the smoking process.

Layer the Cheese with Care – Make a pocket in the center of the meatloaf to hold the stuffing securely, ensuring it stays intact while cooking.

Control the Smoking Temperature – Keep your smoker to a steady temperature of around 225°F to 250°F (107°C to 121°C) for optimal smoking. This low-and-slow method allows the meatloaf to absorb the smoky flavors while cooking evenly throughout.

Use a Meat Thermometer – To ensure your meatloaf is cooked perfectly, use a meat thermometer to check for doneness; it should reach an internal temperature of 160°F (71°C). This will help you avoid overcooking while ensuring the cheese is melted and the meat is safe to eat.

EXPERT TIP: You don’t have to place the meatloaf in a loaf pan, you can form the loaf with your hands. However, the uniform size from shaping it in the loaf pan is not only attractive, it helps the loaf cook more evenly throughout.

How To Serve

This meatloaf is screaming for a side of best-ever mashed potatoes. Slow-cooked green beans (simmered with a ham bone, ham hock, or even bacon) are also a perfect side dish.

We recommend letting the meatloaf rest for about 5 minutes after it comes out of the smoker. This lets the juices re-distribute. Don’t wait too long, though. You want the cheese to be nice and melty.

And in the unlikely event you have leftovers, this sliced meatloaf makes the world’s best sandwiches. Heat the slices in the oven or microwave, toast a sub bun, add a little mayonnaise, and top the sandwich with a slice of provolone. Stick under the broiler to melt the cheese. Sandwich heaven!

EXPERT TIP: You’ll want to baste the meatloaf with about half of the glaze after about 3½ hours. Save extra for drizzling over the sliced meatloaf at the table.

Other Recipes with Ground Beef To Try

Here is a collection of recipes using the ever-versatile ground beef:

Salisbury Steaks with Mushroom Gravy
Homemade Cheesy Hamburger Helper
Slammin’ Sloppy Joes
Greek Moussaka
Classic Spaghetti and Meatballs
Texas Chili
Tex-Mex Beef Tacos
Beef Taco Quesadilla
Stuffed Bell Peppers (sub beef for the turkey)
Guinness Ground Beef Pot Pie

These are all amazing. But, in the meantime, isn’t this epic meatloaf calling your name?

This meatloaf is the king of all meatloafs.

The smokiness and melty cheesy interior puts it in a class all of its own.

And don’t forget about meatloaf sandwiches the next day. Epic hardly describes it!

Ready to make the best smoked meatloaf in the world? Go for it!

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

A close-up view of a slice of cheese-stuffed smoked meatloaf resting on a pile of mashed potatoes on a black plate.

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5 from 1 vote

Cheese-Stuffed Smoked Meatloaf

This meatloaf is amazing in every way. Smoking adds an incredible depth of flavor. The melty cheese in the center puts it over the top!

Prep Time15

Cook Time3 30

Resting Time10

Total Time3 55

Course: Entree

Cuisine: American

Servings:

Calories: 591kcal

Author: Kris Longwell

Equipment

Ingredients

1½ lbs ground beef 85% lean
½ lb ground pork
1 cup onion chopped
1 cup Panko breadcrumbs
1 cup tomato sauce divided
3 tablespoon balsamic vinegar divided
2 large eggs
1 tablespoon Worcestershire sauce
1 tablespoon thyme fresh, chopped
1 tablespoon Italian parsley fresh, chopped, plus extra for garnish (optional)
¼ cup Parmesan cheese grated
1 teaspoon Kosher salt
½ teaspoon black pepper
5 oz Fontina cheese sliced

Instructions

Line a loaf pan with plastic wrap.
In a large bowl, combine the beef, pork, onions, breadcrumbs, ½ cup tomato sauce, 1 tablespoon balsamic vinegar, eggs, Worcestershire sauce, thyme, parsley, Parmesan, salt, and pepper. Mix until fully combined.
1½ lbs ground beef, ½ lb ground pork, 1 cup onion, 1 cup Panko breadcrumbs, 1 cup tomato sauce, 3 tablespoon balsamic vinegar, 2 large eggs, 1 tablespoon Worcestershire sauce, 1 tablespoon thyme, 1 tablespoon Italian parsley, ¼ cup Parmesan cheese, 1 teaspoon Kosher salt, ½ teaspoon black pepper
Pack half of the mixture into the plastic wrap-lined loaf pan.
Place the cheese pieces in the middle of the meat mixture. Top with the remaining meat and press to compact.
5 oz Fontina cheese
Add wood chips to the wood box and place it in your smoker.
Invert the loaf pan onto a grill pan and carefully remove the meatloaf from the pan. Remove the plastic wrap and discard.
Smoke at 225°F for 3 to 3½ hours, or until a meat thermometer inserted into the loaf reaches 155 to 165°F.
Meanwhile, in a small bowl, combine ½-cup tomato sauce and 2 tablespoon balsamic vinegar. Brush the mixture all over the meatloaf. Smoke for another 30 minutes to 1 hour. Remove from the smoker and let rest for 10 minutes. Carefully transfer the meatloaf to a cutting board or platter. Slice and serve at once, with extra sauce on the side. Garnish with chopped parsley, if desired.

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.

You can use all beef, or a combination of beef, pork, and even ground veal. You'll need 2 lbs of ground meat.

After you've inverted the loaf pan and pulled away the plastic wrap, be sure the sides are sealed, especially in the middle where the cheese is. It's okay if some of the cheese oozes out during the smoking process.

Leftovers keep covered in the fridge for up to 5 days. Reheat in the oven or in the microwave. Leftovers make AMAZING sandwiches.

Nutrition

Pasta with Roasted Tomatoes and Pesto Chicken

August 7, 2024 by Kris Longwell 8 Comments

Pasta with Roasted Tomatoes and Pesto Chicken is an amazing dish. Roasting the tomatoes concentrates the tomato flavor and makes them melt-in-your-mouth delicious. The grilled easy pesto sauce chicken perfectly matches the tomatoes and the garlic white wine sauce. The tomatoes take a few hours to roast, but they can be done well in advance, which makes preparation a snap!

Two white pasta bowls sitting next to each other both filled with a serving of pasta with roasted tomatoes and pesto chicken.

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🍅 The Ingredients

Simple, everyday ingredients like roasted tomatoes, pesto, and chicken combine effortlessly to create a deeply flavorful and satisfying pasta dish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for pasta with roasted tomatoes and pesto chicken on a white background including a bowls of uncooked chicken thighs and Roma tomatoes, herbs, pasta, and seasonings.

🌿 Substitutions and Variations

Chicken – We love the taste of boneless chicken thighs, but you can certainly go with boneless chicken breasts. Skin-on, bone-in thighs are wonderful, too; leave the meat on the bone. If desired, toss cubed ham at the very end for even more flavor.
Tomatoes – Any type of tomato will work for this dish. Romas roast nicely, but you can’t go wrong with vine-ripe tomatoes. Make sure they are red and juicy. If you are pressed for time, skip the roasting and add top-notch canned tomatoes, such as San Marzano.
Seasonings – Fresh herbs are best, but dried will work, too. Use any of the following herbs for excellent results: Thyme, basil, parsley, or marjoram.
Wine – If you prefer not to cook with alcohol, simply increase the amount of broth.

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

👩🏼‍🍳 How To Make Pasta with Roasted Tomatoes and Pesto Chicken

Three rows of roasted Roma tomato halves on a white silicone matt sprinkled with salt, pepper, and dried thyme.

Step 1: Place the halved tomatoes on a baking sheet lined with parchment (or a silicone mat), season with salt, pepper, and thyme, drizzle with oil, and roast for 2½ hours at 300°F.

A person using a pair of metal tongs to turn over chicken thighs that are being grilled on a hot gas grill.

Step 2: Brush the chicken with oil, season with salt and pepper, and grill until fully cooked.

Grilled pieces of chicken that are being tossed by two wooden spoons in homemade pesto sauce in a large glass bowl.

Step 3: Cut the chicken into bite-size pieces and toss with the easy pesto sauce.

A person transferring uncooked penne pasta from a large glass measuring cup into a pasta pot filled with boiling water.

Step 4: Boil the pasta until just al dente.

A large black cast-iron skillet filled with sautéed onion and garlic and is simmering in white wine, broth, and Parmesan cheese.

Step 5: Sauté the onion and garlic, and then simmer with the white wine, broth, and sprinkle in the cheese.

A large black cast-iron skillet filled with cooked pasta, pesto chicken and roasted Roma tomatoes.

Step 6: Stir in the tomatoes and chicken.

Expert Tip

To roast the tomatoes, we line our baking sheet with a silicone mat for even baking. However, parchment paper or foil will work just fine, as well. Remember, the tomatoes can be baked ahead of time, up to 12 hours in advance.

🍽️ How To Serve

This pasta is a filling dish and can be served with just some warm, easy skillet dinner rolls and a nice white wine, such as Chardonnay, or a robust red wine such as Zinfandel.
For the perfect Italian feast, we love to cut a head of cold iceberg lettuce into fourths and then top each wedge with homemade blue cheese dressing, crumbled cooked bacon, halved cherry tomatoes, and a sprinkle of finely chopped red onion. It’s the perfect start to the feast.
Cheesy garlic bread is a wonderful addition to the feast, too. Finish up with a ricotta cheesecake for the end of a stunning Italian-themed dinner party or a fun night at home with your loved ones.

🙋🏽‍♂️ Frequently Asked Questions

Can I use store-bought pesto for Pasta with Roasted Tomatoes and Pesto Chicken?

Yes, store-bought pesto works well and saves time, but easy homemade pesto can add a fresher, more vibrant flavor if you prefer.

How do I prevent the chicken from drying out while grilling?

Coat it in olive oil, season it, and then grill it over medium-high heat, turning once, until just cooked through to keep it juicy and flavorful. Use a digital thermometer to ensure you’ve reached an internal temperature of 160°F.

Can I roast the tomatoes ahead of time?

Absolutely! Roasted tomatoes can be prepared a day in advance and stored in the refrigerator, which actually helps deepen their flavor before combining with the pasta.

A large black cast-iron skillet filled with pasta with roasted tomatoes and pesto chicken and a large wooden spoon next to it.

🍝 Other Amazing Pasta Recipes

Ready to make a pasta dish that will rival your favorite Italian joint 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 large cast-iron skillet filled with pasta with roasted tomatoes and pesto chicken.

Print Recipe

5 from 3 votes

Pasta with Roasted Tomatoes and Pesto Chicken

Roasting the tomatoes concentrates the tomato flavor and makes them melt-in-your-mouth delicious. You can make the pesto from scratch or go with store-bought, either way is perfectly fine. Be sure to save some pasta water to add to the skillet to get the perfect consistency. Leftovers heat up beautifully with a little extra broth and are amazing!

Prep Time15

Cook Time3 30

Total Time3 45

Course: Entree

Cuisine: Italian

Servings:

Calories: 591kcal

Author: Kris Longwell

Equipment

1 Baking sheet lined with a silicone mat, parchment paper, or foil.
1 large (12") skillet

Ingredients

1½ lbs Roma tomatoes halved
3 tablespoon Olive oil divided
Salt and pepper
1 tablespoon thyme dried
4 chicken thighs boneless, skinless
⅓ cup pesto sauce
3 cups penne pasta
1 cup onion chopped
4 cloves garlic minced
¼ cup white wine
1 cup chicken broth
½ teaspoon red pepper flakes
2 tablespoon unsalted butter
⅓ cup parmesan cheese grated, plus extra for garnish
2 tablespoon parsley fresh, chopped, for garnish (optional)

Instructions

Preheat oven to 300°F.
Place the halved tomatoes, cut side up, on the baking sheet (lined with a silicone mat, parchment paper, or foil). Drizzle the tomatoes with olive oil, then sprinkle them with salt, pepper, and dried thyme. Bake them for 2 hours. Carefully flip the tomatoes over and bake for another 30 minutes. Remove from the oven. Use immediately, or set aside for up to 12 hours.
1½ lbs Roma tomatoes, 3 tablespoon Olive oil, Salt and pepper, 1 tablespoon thyme
Bring a pot of salted water to a boil.
Turn your grill to medium-high heat. Brush olive oil all over the chicken thighs and then sprinkle them with salt and pepper. Grill them until lightly charred and fully cooked with an internal temperature of 165°F. Cut them into bite-sized pieces and toss them in a medium-sized bowl with the pesto sauce. Set aside.
4 chicken thighs, ⅓ cup pesto sauce
Add the pasta to the boiling water and cook until al dente, usually about 10 to 12 minutes. Drain, saving about 1 cup of the pasta water.
3 cups penne pasta
Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté until soft, about 4 minutes. Add the garlic and sauté for 30 seconds to one minute. Add the wine and let it simmer for about 1 minute. Add the chicken broth and simmer until reduced by about half, usually about 10 minutes (just long enough for the pasta to cook).
1 cup onion, 4 cloves garlic, ¼ cup white wine, 1 cup chicken broth
Stir in 1 teaspoon salt, ½ teaspoon pepper, red pepper flakes, the butter, and the Parmesan cheese, stirring often to prevent the cheese from sticking to the bottom of the pan. Gently stir the chicken and cooked pasta. Stir until fully mixed. Next, gently stir in the tomatoes, being careful not to break them apart. Add about ½ cup of the reserved pasta water and let simmer lightly for a few minutes.
½ teaspoon red pepper flakes, 2 tablespoon unsalted butter, ⅓ cup parmesan cheese
Serve at once with extra Parmesan cheese and chopped parsley for garnish (if using).
2 tablespoon parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The tomatoes can be roasted up to 12 hours in advance. Halved cherry tomatoes can be substituted, but they only need to roast for about 20 to 25 minutes in a 400°F oven. Drizzle with olive oil, salt, pepper, and dried thyme.

If you don’t have a grill, you can sear the chicken in a large skillet with oil until cooked through, or bake in a 350°F oven for about 20 to 25 minutes, until cooked through to 165°F.

Leftovers are wonderful. Simply reheat in a skillet with a few splashes of chicken broth. They will keep covered in the fridge for up to 5 days. The dish can be frozen for 2 to 3 months. Allow to thaw completely before heating on the stove with more broth.

Nutrition

Homemade Coconut Cream Pie

August 4, 2024 by Kris Longwell 4 Comments

Coconut cream pie with a fluffy whipped cream topping is a delightful treat that perfectly balances creamy coconut flavor with a light, airy texture. The easy homemade crust adds a deliciously buttery crunch, making each slice a heavenly experience.

A slice of homemade coconut cream pie on a white dessert plate with the pie behind it.

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🥥 The Ingredients

The simple ingredients blend seamlessly to create a rich, creamy pie that is both indulgent and deliciously satisfying. Find ingredient notes (including substitutions and variations) below.

An arrangement view ingredients for coconut cream pie arranged on a white background, including a pile of shredded coconut, a a jug of heavy cream, milk, a jar of vanilla extract, sugar, cornstarch, and a pre-baked pie crust, all neatly organized for easy preparation.

🍶 Substitutions and Variations

Crust – Our homemade pie dough is easy and utilizes your food processor. However, store-bought is perfectly acceptable. You’ll need to blind bake the crust if it’s homemade or purchased. See Step 1 in Recipe Card.
Dairy – We go with a combination of half and half and heavy cream for the perfect texture. For a lighter version, you can use only half and half, of part half and half and part whole milk. We don’t recommend low-fat (or skim) milk for this recipe.
Flavor enhancers – Go with a quality vanilla extract for the best flavor. You can bump up the coconut flavor and add 1 teaspoon of coconut extract to the filling.
Eggs – You’ll only need the yolks for the filling. If desired, save the egg whites and opt for a meringue topping. See our Lemon Merinuge Pie for example.

How To Make Homemade Coconut Cream Pie

A pie crust that has been par-baked in a white pie dish.

Step 1: Fit the pie dough into the pie dish, pierce with a fork, fill with weights, and blind bake.

A person pouring cream into a saucepan filled with a mixture of sugar and cornstarch.

Step 2: In a saucepan, whisk together the sugar and cornstarch and then stir in the half and half.

A person using a wooden spatula to stir a vanilla custard sauce in a saucepan.

Step 3: Heat, stirring often, until thickened.

A person pouring a hot custard into a glass bowl filled with egg yolks.

Step 4: Temper the egg yolks with 1 cup of the cream mixture.

A person pouring tempered eggs and cream into a saucepan filled with more hot cream.

Step 5: Return to the saucepan and simmer for 2 minutes

A person pouring toasted coconut flakes from a glass bowl into a saucepan with custard that is being stirred with a whisk.

Step 6: Remove from heat and stir in the coconut, butter, and vanilla extract.

Expert Tip

To toast the coconut, spread the sweetened flakes onto a baking sheet and place in an oven preheated to 350°F. Toast until golden brown (but not burned!). Stir a time or two. This usually only takes a few minutes. Keep an eye on it!

😋 Finishing the Pie

Coconut cream pie filling being poured into a baked pie crust in a white pie dish.

Step 7: Transfer to the pie dish, cover with plastic wrap, and chill.

A silver bowl filled with whipped cream with two beaters that have been raised from the whipped cream above it.

Step 8: Beat the cream, sugar, and vanilla until soft peaks are formed.

A person using an offset spatula to spread whipped cream over the top of a chilled coconut cream pie.

Step 3: Spread the whipped cream over the top of the chilled filling

A person sprinkling toasted coconut flakes over the top of a coconut cream pie.

Step 4: Top with toasted coconut.

Expert Tip

If using the whipped cream topping, allow the filling to fully set and chill in the fridge before spreading it onto the top of the pie.

🥚How To Make a Meringue Topping

If you prefer to make a meringue topping, it’s not difficult to prepare.

First, allow the egg white (from four eggs) to sit at room temperature for about 30 minutes.
In a large measuring cup, whisk together ½ cup water with 2 teaspoon cornstarch. Microwave until very hot, usually about 1 minute. Stir.
Add 1 teaspoon vanilla and ½ teaspoon cream of tartar to the egg whites and use a hand mixer to beat them on HIGH until stiff peaks form.
Add ½ cup sugar, 1 tablespoon at a time, beating on HIGH.
Gradually beat in the warm cornstarch mixture until stiff, glossy peaks form.
IMPORTANT: Add the meringue to the surface of the filling while it is still hot.
Bake for 20 minutes.

Frequently Asked Questions

How far in advance can Coconut Cream Pie be made?

24 hours is best, covered and refrigerated.

Can Coconut Cream Pie be frozen?

We don’t recommend it. The custard will most likely break after thawing.

How Do You Make Coconut Cream Pie gluten-free?

Yes. Purchase a gluten-free pie crust, or make the pie crust using gluten-free flour (almond flour). The filling is gluten-free.

🥧 Other Amazing Pie Recipes

Ready to make the best 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 1 vote

Coconut Cream Pie

Coconut Cream Pie is a pie lover's dream come true. Be sure to heat and stir the custard until it is nicely thickened. Then you will need to let the pie chill for a minimum of 4 to 6 hours. Overnight is best. See the blog post for instructions on how to make a meringue topping.

Prep Time15

Cook Time30

Chill time4

Total Time4 45

Course: Dessert

Cuisine: American

Servings:

Calories: 494kcal

Author: Kris Longwell

Equipment

9-inch pie dish
Electric hand-mixer

Ingredients

For the Pie

1 pie dough for 9-inch pie dish
¾ cup sugar
3 tablespoon cornstarch
2½ cups half and half
4 egg yolks
1⅓ cup toasted sweetened coconut flakes divided
1 tablespoon unsalted butter
1½ teaspoon vanilla extract

For the Whipped Topping

1½ cup heavy cream
3 tablespoon sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 450°F. Prepare the pie dough and then roll it out to about 12 inches. Shape into a 9-inch pie dish. Gently puncture the dough with a fork on the bottom of the dish and along the sides. Trim and then flute the edges of the dough (see video for reference). Place parchment paper (or foil) over the dough and fill with pie weights, dried beans, or rice. Bake for 6 minutes. Remove the weights and parchment paper and bake for another 8 minutes, or until lightly browned. Allow to cool on a rack while you prepare the filling.
1 pie dough
In a medium-sized saucepan (2 to 3 quart), whisk together the sugar and cornstarch. Gradually whisk in the half and half until fully combined. Place over medium-high heat, stirring constantly, until thickened (the consistency of fairly thick gravy). It should be lightly bubbling. Reduce the heat and cook, stirring constantly, for another 2 minutes. Turn off the heat.
¾ cup sugar, 3 tablespoon cornstarch, 2½ cups half and half
Place the egg yolks in a medium-sized bowl. Pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly. Pour the egg yolk/cream mixture back into the saucepan and turn the heat to medium. Bring to a mild simmer, and cook, stirring often, for about 2 minutes. Turn off the heat.
4 egg yolks
Stir in 1 cup of the toasted coconut flakes, butter, and vanilla extract. Stir until completely combined. Transfer to the partially baked pie crust. Cover with plastic wrap, gently pressing the wrap to the top surface of the filling. Chill for 4 to 6 hours, or overnight.
1⅓ cup toasted sweetened coconut flakes, 1 tablespoon unsalted butter, 1½ teaspoon vanilla extract
Chill a bowl in the freezer for about 15 minutes. Add the heavy cream, sugar, and vanilla. Beat with a hand mixer on HIGH until soft peaks form, about 4 minutes.
1½ cup heavy cream, 3 tablespoon sugar, 1 teaspoon vanilla extract
Remove the plastic from the pie and spread the whipped topping over the top. Sprinkle the remaining ⅓-cup of toasted coconut flakes. Serve at once, or keep chilled until ready to serve.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Be sure to stir the cream/sugar/cornstarch mixture long enough until it is thickened. It should be near the consistency of gravy (not a thin gravy). Keep the heat at medium to medium-high. Stir constantly, especially along the bottom edge of the pan, so it won’t burn. If you get a few brown spots from the sugar crystallizing, don’t worry about it. Just don’t let it burn.

See the blog post for how to make a meringue topping, if you prefer. Just remember the meringue topping must go onto the filling while the filling is still hot.

The pie will keep in the fridge for up to 5 to 7 days.

Nutrition

Mexican Shrimp Ceviche

July 31, 2024 by Kris Longwell 1 Comment

There is so much to love about this beloved seafood appetizer. It’s beautiful. Festive. And incredibly delicious.

The process of “cooking” the raw shrimp in fresh lime juice is amazing. You will not believe the flavor and texture. It’s not fishy tasting at all and the shrimp is about as succulent as you will ever find. It’s so good! The taste and presentation will transport you to the beautiful sunny beaches down Mexico Way.

How To Make Mexican Shrimp Ceviche

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

Shrimp – Fresh is best. If frozen, go with a top-notch seafood provider. We use Whole Foods and Wild Fork.
Lime juice – Again, freshly squeezed is best. Usually, about 3 lbs of fresh limes will give you enough.
Onion – Red or white, finely chopped.
Tomatoes – Go with the ripest tomatoes you can find. Core and remove the seeds. Cut into small bite-sized pieces.
Peppers – Jalapeño or Serrano are excellent choices. For less heat, remove all seeds and ribs on the inside of the chili. Serranos tend to pack more heat than a seeded jalapeño.
Olives – Pitted green are best. We recommend manzanillos for the most authentic flavor. Roughly chop them.
Cucumber – Peeled and halved then used the end of a spoon to remove the seeds. Cut into small bite-size pieces, about the same as the tomatoes.
Cilantro – Fresh is a must. Chopped.
Oil – Quality extra virgin is recommended.
Avocados – Ripe, but not overly soft. Don’t peel and chop them until just before bringing the ceviche together.
Orange juice – Freshly squeezed produces the best flavor.
Seasoning – Kosher salt is all you need.
Chips for Serving – Purchase some thin corn tortillas, cut them into triangles, and fry them up in some vegetable oil. Then lightly salt. Heavenly!

EXPERT TIP: Make sure to remove all of the shells and devein the shrimp before cutting them up. The freshly squeezed lime juice will produce perfectly ‘cooked’ ceviche. Allow them to ‘cook’ (or marinate) for a minimum of 30 minutes, but no longer than 4 hours. We find that 2 to 2½ hours is just right.

Tips for Making Perfect Mexican Shrimp Ceviche

Use Fresh Shrimp – Select high-quality, fresh shrimp for the best flavor and texture. If possible, use wild-caught shrimp. Make sure to devein and peel them before cooking. If desired, you can lightly poach the shrimp in boiling water for a minute or two until they turn pink, then chill them in ice water.

Go With Fresh Lime Juice – The acidity from the fresh citrus will “cook” the shrimp while adding a bright flavor. Allow the shrimp to marinate for at least 30 minutes, or up to 4 hours. Discard the lime juice once the shrimp is “cooked.”

Fresh Is Always Best – Incorporate a variety of farm-fresh ingredients like diced tomatoes, red onion, cucumber, jalapeño, and cilantro. These add texture, color, and flavor. Adjust the ingredients based on your personal taste and desired level of heat.

Season Tortilla Chips Immediately – If frying, season the chips with salt right after they come out of the oil while they’re still hot. This helps the salt adhere better. You can also experiment with other seasonings like chili powder or lime zest for added flavor. Serve immediately for the best flavor and texture.

EXPERT TIP: It won’t take long for the shrimp to change in appearance once it has been covered with the fresh lime juice. The shrimp will become pink and opaque. Once it is ready, you can drain the liquid, and make the ceviche immediately, or you cover and refrigerate it for several hours if not used immediately.

How To Serve

This is the quintessential seafood appetizer. Even non-seafood lovers like this dish.

It is wonderful served in individual bowls along with some freshly fried corn tortillas. Be sure to have hot sauce and extra lime on hand.

You can also serve in a large bowl (preferably over ice) and let guests serve themselves. They also make incredible tostadas and lettuce wraps.

Other Classic Mexican Seafood Recipes to Try

These are all amazing and authentic. But, in the meantime, isn’t this gorgeous recipe calling your name?

There is truly something magical about how the various components of this dish work together.

The sum is definitely greater than its parts with this dish.

It is one of the best seafood appetizers we have ever created, served, and eaten. Get ready for massive rave reviews!

Every bite will take you down to a gorgeous beach in beautiful Mexico.

Ready to make the best seafood appetizer this side of Cozumel, Mexico? Go for it!

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

A straight-on view of a small glass bowl that is filled with a serving of Mexican shrimp ceviche and is on a green cocktail plate with corn tortilla chips and a silver spoon on it.

Print Recipe

5 from 1 vote

Mexican Shrimp Ceviche

Mexican Shrimp Ceviche is one of the best seafood appetizers of all time. "Cooking" the shrimp (or white fish) in freshly squeezed lime juice produces deeply flavorful shrimp and that is melt-in-your-mouth delicious. If you have the time, fry up the corn tortillas in a little hot oil. It puts it all over the top.

Prep Time20

"Cook" time in the lime juice2

Total Time2 20

Course: Appetizer

Cuisine: Mexican

Servings:

Calories: 94kcal

Author: Kris Longwell

Ingredients

1 lb shrimp peeled and deveined, as fresh as possible.
1½ cups fresh lime juice usually from about 3 lbs of fresh limes
¼ cup red onion finely chopped
2 medium tomatoes cored and roughly diced
1 jalapeño seeds removed and finely chopped
½ cup green olives pitted, roughly chopped
½ cup cucumber peeled, seeded, and roughly chopped
¼ cup cilantro fresh, chopped
2 tablespoon extra virgin olive oil
1 large avocado peeled, pitted, and roughly chopped
2 tablespoon orange juice juice from 1 large orange
1 teaspoon Kosher salt
corn tortilla chips for serving
lime wedges, or wheels for garnish
hot sauce for serving

Instructions

Cut the shrimp into bite-sized pieces. Place in a shallow bowl and carefully pour the lime juice over the shrimp (the juice should cover all of the shrimp). Refrigerate for a minimum of 30 minutes and no more than 4 hours.
1 lb shrimp, 1½ cups fresh lime juice
Drain the "cooked" shrimp through a sieve. Discard the lime juice.
Mix the shrimp, red onion, tomatoes, jalapeño, olives, cucumber, and cilantro, in a large serving bowl. Stir in the olive oil.
¼ cup red onion, 2 medium tomatoes, 1 jalapeño, ½ cup green olives, ½ cup cucumber, ¼ cup cilantro, 2 tablespoon extra virgin olive oil
Gently mix in the avocado, orange juice, and salt.
1 large avocado, 2 tablespoon orange juice, 1 teaspoon Kosher salt
Serve at once with tortilla chips, lime garnish, and hot sauce, if desired.
corn tortilla chips, lime wedges, or wheels, hot sauce

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.

We usually allow the shrimp to "cook" for 2 to 3 hours. If you go longer than 4 hours, it will become too strong of a lime taste, and the shrimp will start to break down. If not serving immediately, you can drain the "cooked" shrimp and kept in an air-tight container with a lid in the fridge for up to 24 hours before assembling the ceviche.

You can also include white fish such as skinless snapper, bass, halibut, or other ocean fish fillets. Cut them into bite-size pieces and submerge them in lime juice.

Leftover ceviche keeps nicely in the fridge (covered) for several days. For the freshest flavor, assemble the ceviche no more than 2 hours before serving to guests.

Nutrition

Homemade Cheesy Hamburger Helper

July 28, 2024 by Kris Longwell 13 Comments

We’re not going to lie. Hamburger Helper is yummy. But, hold on. Homemade is always better.

We love taking classic dinners that so many of us have grown up eating and giving them a new twist. This is truly the perfect weeknight dinner. No fancy ingredients and it’s ready in about 30 minutes. Serve with simmered green beans and rolls for the perfect easy weeknight meal. Always a huge hit with kids and adults!

An overhead view of a large silver skillet filled with homemade cheesy hamburger helper garnished with finely chopped Italian parsley.

How To Make Homemade Cheesy Hamburger Helper

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

As mentioned, many of the ingredients for this you very well may already have on hand. And if there any of these seasonings you don’t have on hand, you can leave them out (if you don’t have time to pick them up), and it will still be delicious.

Butter – Unsalted, or use oil, such as olive oil or vegetable oil.
Onion – Finely chopped. If you don’t like onion, just leave it out.
Beef – 85% lean is recommended.
Seasonings – Paprika, chili powder, garlic powder, dry mustard, salt, and pepper.
Worcestershire sauce – This adds a depth of flavor. You can substitute low sodium soy sauce.
Tomato sauce – The small can.
Beef broth – Or water, or chicken stock (or broth).
Cream – We prefer half and half, but you could go with milk (whole or 2%), or heavy cream.
Cheese – A block of your favorite cheese (ie, cheddar, Colby, Monterrey Jack) is best. Use a hand grater or your food processor to shred the cheese. Pre-shredded package cheese has a non-sticking additive.
Parsley – Finely chopped, for garnish. Optional.

EXPERT TIP: As mentioned, you can substitute whole milk for the half and half. For an extra silky sauce, you can use heavy cream. Bring the sauce to a slight simmer, not a heavy boil.

A person pouring half and half from a glass milk jug into a large skillet filled with a simmering red meat sauce.

Tips for Making Perfect Homemade Cheesy Hamburger Helper

Remove Excess Grease – After the beef is know longer pink, there will be some grease that was released. Grab a small bowl, tilt your skillet, and carefully spoon most of the grease out of the skillet. Leave about 1 tablespoon left for flavor. Discard the grease in a container with a lid, not down the drain.

Let the Seasonings “Blossom” – Stir the seasonings into the cooked meat before adding the liquid ingredients. This lets the aromatics from the spices “blossom” and release more flavor.

Shred the Cheese from a Block – Pre-shredded packaged cheese will work in a pinch. But, there are non-caking additives in shredded cheese. It’s not un-healthy, but doesn’t produce as a creamy of a sauce. Grab your box grater and grate a block of cheese for best results.

Thin Sauce, If Necessary – Have a little extra broth, cream, or water on hand. If the sauce feels too thick, simply add a little more liquid until you reach the desired consistency. The sauce will also thicken as it rests before you serve it.

A person dumping uncooked macaroni elbows from a glass bowl into a skillet filled with a creamy tomato and beef sauce.

How To Serve

This is the perfect one-pot wonder dish.

Simply place the skillet on the table and let the family serve themselves.

A green leaf lettuce is a nice side dish. Or simmered green beans and freshly baked biscuits.

EXPERT TIP: Shredding the cheese from a block of cheese makes a big difference in the texture of the sauce. Leave a little extra cheese to add to the top of the dish. It will melt from the residual heat.

Other Amazing Ground Beef Recipes to Try

Ground beef is versatile and wonderful in so many classic recipes. Here is a collection of our favorite recipes that we are certain you and your family will love!

Tex-Mex Pasta with Ground Beef

One-Pot Chili Mac
Slammin’ Sloppy Joes
Sloppy Joe Casserole
Best-Ever Meatloaf
Greek Moussaka (Ground Beef and Eggplant Casserole)
Guinness Ground Beef Pot Pie
Salisbury Steaks with Mushroom Gravy
Classic Spaghetti and Meatballs
Albondigas (Mexican-Style Meatballs)
Tex-Mex Beef Tacos

These are all absolutely amazing in every possible way. But, in the meantime, isn’t this calling your name?

A large wooden spoon being raised from a skillet that is filled with homemade cheesy hamburger helper with steam rising into the air above it.

We love this dish for so many reasons. First, and foremost, it’s delicious.

But, also, it comes together in only 30 minutes.

It’s easy to adapt to what you have on hand. And it is loved by both kids and adults alike. What’s better than that?

A close-up view of an orange dinner bowl filled with a serving of homemade cheesy hamburger helper.

If you’re in a crunch for time to get something satisfying and filling on the table that the entire family will love, this is the recipe for you.

You can even substitute ground turkey, or shredded rotisserie chicken in place of the beef, if desired.

We’re not knocking the boxed variety, it’s yummy, too. But, folks, homemade will always be better. And this is no exception to that rule!

A straight-on view of a fork being raised that has a helping of homemade cheesy hamburger help on it.

Ready to make a dinner that everyone in the house will love? Go for it!

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

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5 from 7 votes

Homemade Cheesy Hamburger Helper

Homemade is always better and this recipe is no exception. See NOTES for easy substitutions. The dish comes together in about 30 minutes and easily feeds a family of 4 to 5. Leftovers heat up beautifully with a dash more of milk or broth. Weeknight dinner perfection!

Prep Time15

Cook Time15

Resting time5

Total Time35

Course: Entree

Cuisine: American

Servings:

Calories: 568kcal

Author: Kris Longwell

Equipment

1 Large skillet

Ingredients

1 tablespoon unsalted butter or olive oil
½ cup onion chopped
1 lb ground beef 85% lean
1½ teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground mustard
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
8 oz can tomato sauce
2 cups beef broth or water
2 cups half and half or whole milk
2 cups elbow macaroni
1½ cups cheddar cheese shredded, preferably from a block
2 tablespoon parsley fresh, chopped, for garnish (optional)

Instructions

Melt the butter over medium heat in a large skillet.
1 tablespoon unsalted butter
Add the onion and sauté until soft, about 3 to 4 minutes. Add the ground beef and cook until no longer pink, about 5 minutes. Tilt the skillet to the side and spoon out most of the rendered grease. Discard safely.
½ cup onion, 1 lb ground beef
Season the beef with salt, pepper, paprika, chili powder, mustard, and garlic powder. Cook, stirring often, for about 1 minute. Stir in the Worcestershire sauce, tomato sauce, beef broth, and half and half. Stir to combine. Bring to a slight simmer and stir in the pasta. Simmer, stirring often, until the pasta is just cooked, about 10 to 12 minutes.
1½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon ground mustard, 1 teaspoon garlic powder, 1 tablespoon Worcestershire sauce, 8 oz can tomato sauce, 2 cups beef broth, 2 cups half and half, 2 cups elbow macaroni
Stir in 1 cup of the cheese and continue stirring until melted. Sprinkle the remaining half cup on the top, cover the skillet with the lid, and let rest for about 5 minutes. Serve at once, garnished with fresh chopped parsley, if desired.
1½ cups cheddar cheese, 2 tablespoon parsley

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 overcook the pasta with the sauce, otherwise the sauce may become too thick. If this happens, just thin the sauce with a splash or two of cream and/or broth.

Leftovers will keep covered in the fridge for up to 1 week. Reheat on the stove with a few splashes of milk/cream and broth.

Nutrition

Grilled Chicken Salad with Vegetables

July 24, 2024 by Kris Longwell 2 Comments

This recipe is as beautiful in presentation as it is scrumptious in flavor.

We won’t say this incredible salad doesn’t take a little TLC. But, so much of it can be done in advance and it all comes together easily within an hour or two before serving. If possible, make the easy pesto sauce for the chicken. It’s always a huge hit when served to family and friends!

How To Make Grilled Chicken Salad with Vegetables

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

As you can see, there are numerous components to this spectacular salad. But, that’s what makes it so amazing. You can adapt to your own tastes, but here are the ingredients we use to prepare the salad:

For the Ingredient

Vinegar – Red Wine is recommended, although balsamic would be a good substitution.
Lemon juice – Preferably fresh.
Mustard – Dijon is recommended.
Garlic – Minced.
Seasonings – Salt and pepper.
Oil – Extra virgin is recommended, but regular olive oil will work, too.

For the Cucumber Salad

Cucumbers – Medium-sized, peeled in strips, halved, and seeds removed.
Carrots – Julienned. Seek out ‘matchstick’ carrots in the produce section of many markets.
Dill – Fresh is best.
Salt – Kosher
For the Dressing – Red wine vinegar, Dijon mustard, and extra-virgin olive oil.

For the Chickpea Salad

Canned chickpeas – Also known as Garbanzo beans. Found in the canned beans section of your market. Drain and then rinse them.
Onion – Red or white, finely chopped.
Herbs – Fresh mint is our recommendation.
Vinaigrette – From what you’ve already prepared.
Seasonings – Salt and pepper.

Asparagus – Fresh, white ends cut off.
Mushrooms – Go with your favorite variety, but, button mushrooms work great.
Chicken – We love boneless, skinless thighs, but boneless, skinless breasts will work, too.
Pesto Sauce – Homemade is easy and wonderful, but store-bought will work, too.

For the Tomato Salad and Green Leaf Salad

Tomatoes – Find the ripest ones available. During the summertime, heirloom, or any farm-fresh variety is perfection.
Basil – Fresh is a must.
Green leaf – Green leaf lettuce or red leaf lettuce is perfect. Chop it into strips.
Vinaigrette – From what you’ve already prepared.

EXPERT TIP: Use an outdoor grill pan to easily cook the asparagus and mushroom. If you don’t have one of these, you can place them in a cast-iron skillet and place it directly on the grill. Keep an eye on them, they cook quickly!

Tips for Making Perfect Grilled Chicken Salad

Make the Easy Pesto Sauce – Store-bought is just fine, but making it from scratch really puts the chicken over the top.

Choose Seasonal Vegetables – We’ve provided our favorite vegetables to prepare and serve with the grilled chicken, but feel free to use a variety of fresh, seasonal vegetables for grilling, such as bell peppers, zucchini, and, of course, asparagus. Farm fresh is always best.

Grill at the Right Temperature – Preheat your grill to medium-high heat to achieve a nice char on the chicken and vegetables without overcooking; this will help seal in juices and enhance the overall taste. The internal temperature of the chicken should be 165°F.

Whisk the Vinaigrette Well – For a balanced homemade red wine vinaigrette, whisk together the vinegar, olive oil, Dijon mustard, salt, and pepper until emulsified; taste and adjust the seasoning to ensure it complements the flavors of the salad perfectly. A jar with a tight-fitting lid works wonders.

EXPERT TIP: If desired, you can serve the chicken soon after it comes off the grill, while it’s still hot. But, we recommend letting it cool enough to handle, and then cut it into nice large bite-size pieces and then coat it in the pesto. Don’t over-dress the chicken with the pesto, unless you like with extra pesto!

How To Serve

This grilled chicken salad is a show-stopper, without a doubt. All components are perfectly delicious when served at room temperature. This means so much of the salad can be prepped well in advance of serving.

We love serving the salad on a large circular platter. But, you could also serve it on a large cutting board or oval platter.

Colorfully arrange the vegetables and chicken. Then, set out a couple of large serving spoons, plates, and cutlery, and let guests serve themselves.

It is the perfect dish for entertaining. Be sure to have the extra vinaigrette available for folks to drizzle more if desired.

Other Amazing Warm-Weather Salad Recipes to Try

These are all simply amazing. But, in the meantime, isn’t this incredible salad calling your name?

Folks, if you’re looking for something new, and a little different to serve to guests during the warm months, this salad is about as good as it gets.

Since most of the ingredients can be prepped up to a day in advance, it makes assembly a snap.

Every time we serve this salad, guests can not stop raving about it. It’s really that good.

Ready to make the freshest, most beautiful salad in town? Go for it!

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

An overhead view of a grilled chicken salad salad that consists of rows of grilled pesto chicken, asparagus, mushrooms, and salads of cucumbers, tomatoes, and chickpeas.

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Amazing Grilled Chicken Salad

This Grilled Chicken Salad is truly stunning and always a huge hit! Nothing is too difficult to produce, but it's a lot to tackle in one single effort. Fortunately, much of the salad can be made up to a day in advance. We've indicated that in the recipe. Use a perforated grill pan to cook the asparagus and mushrooms, or you can cook them in a skillet with a little oil over medium heat.

Prep Time1 30

Cook Time30

Total Time2

Course: Salad

Cuisine: American

Servings: people

Calories: 468kcal

Author: Kris Longwell

Equipment

Grill, gas or charcoal
Perforated grill pan
large serving platter

Ingredients

Do Ahead - Make the Vinaigrette and Easy Pesto

For the Vinaigrette

5 tablespoon red-wine vinegar
2 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 garlic cloves minced
½ teaspoon sugar
1 teaspoon Kosher salt
½ teaspoon black pepper
¾ cup extra-virgin olive oil

For the Pesto

Pesto sauce click the link for the easy recipe

For the Cucumber Carrot Salad

2 medium cucumbers peeled, halved and seeds removed with spoon
½ cup carrots julienned (packaged 'match stick' carrots work well)
2 tablespoon dill fresh, chopped
1 teaspoon Kosher salt
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
2 tablespoon extra-virgin olive oil

For the Chickpea Salad

1 15 oz cans chickpeas rinsed and drained
¼ cup red onion finely chopped
1 tablespoon fresh mint chopped

For the Grilled Asparagus, Mushrooms, and Chicken

2 lbs chicken thighs skinless, boneless
Olive oil
Salt and pepper
1 bunch asparagus ends trimmed and thick part peeled
8 oz button mushrooms halved, or quartered
½ cup pesto click for recipe, or use quality store brand

For the Tomato Salad and Lettuce Salad

2 medium ripe tomatoes cut into ½-inch wedges
¼ cup basil fresh, chopped
2 cups green leaf lettuce thinly sliced

Instructions

Make the Vinaigrette

In a jar, or small bowl, whisk together all ingredients, except the oil.
5 tablespoon red-wine vinegar, 2 tablespoon fresh lemon juice, 1 tablespoon Dijon mustard, 2 garlic cloves, ½ teaspoon sugar, 1 teaspoon Kosher salt, ½ teaspoon black pepper, ¾ cup extra-virgin olive oil
Add oil in a slow stream, whisking until emulsified (if using jar, add lid and shake vigorously).
Pesto sauce

Make the Cucumber Carrot Salad and Chickpea Salad

In a medium bowl, toss the cucumbers and carrots with the other ingredients until fully coated.
2 medium cucumbers, ½ cup carrots, 2 tablespoon dill, 1 teaspoon Kosher salt, 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, 2 tablespoon extra-virgin olive oil
In another bowl, stir together chickpeas, onion, mint, 2 tablespoon of the vinaigrette, and a pinch each of salt and pepper.
1 15 oz cans chickpeas, ¼ cup red onion, 1 tablespoon fresh mint

Grill the Chicken, Asparagus, and Mushrooms

Heat your grill to medium heat.
Brush the chicken all over with a little oil and then liberally season with salt and pepper. Grill the chicken until lightly charred and cooked through (165°F). Remove from the heat and let cool while you prepare the asparagus and mushrooms.
2 lbs chicken thighs, Olive oil, Salt and pepper
Toss the asparagus and mushrooms in a couple of tablespoons (each) of the prepared vinaigrette. Place on a grill pan (or cast-iron skillet) and place over direct heat on the grill. Use a pair of tongs or a large spoon to move the asparagus and mushrooms around until softened, and lightly charred. Remove from the heat, place on a platter (or bowl), and toss with another couple of tbsps of the vinaigrette. Set aside.
1 bunch asparagus, 8 oz button mushrooms
Cut the chicken into large bite-sized pieces and place in a bowl. Transfer about ½-cup of the pesto to the bowl and gently toss with a wooden spatula until lightly coated. Set aside.
½ cup pesto

Make the Tomato Salad and Lettuce Salad

Toss tomatoes with 1 to 2 tablespoons of the vinaigrette, the basil, and a pinch each of salt and pepper.
2 medium ripe tomatoes, ¼ cup basil
Toss the lettuce with 1 tablespoon vinaigrette.
2 cups green leaf lettuce

Assemble the Salad

Arrange the chicken, mushrooms, and salads side by side on a large platter and pass the remaining vinaigrette on the side.

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.

All of the prep work can be done for all of the salads up to 12 hours in advance. Prepare the salad no more than 2 hours before serving. If you make them too far in advance, they can become soggy. The chicken can be prepared several hours in advance. The pesto and vinaigrette can be made 24 hours in advance.

Nutrition

POST UPDATE: This was originally published in April 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in July 2024!

Homemade Mint Chocolate Chip Ice Cream

July 21, 2024 by Kris Longwell 2 Comments

It’s hard to imagine a more beloved dessert treat than ice cream. Especially when we’re talking homemade ice cream.

The depth of flavor in this homemade ice cream is amazing. Steeping the fresh mint in the warm sweet cream mixture delivers an incredibly fresh mint taste that is not overpowering, but simply heavenly. Use this ice cream with double chocolate chip cookies to make the most epic ice cream cookie sandwiches in the world!

How To Make Homemade Mint Chocolate Chip Ice Cream

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

Go with top-notch ingredients for the best flavor and texture. Here’s what you’ll need to have on hand:

Milk – Whole milk is a must.
Cream – Heavy cream of double cream.
Mint – Fresh is essential, and only the leaves are needed.
Egg yolks – The fresher the better.
Vanilla extract – We love Nielsen-Massey.
Green food coloring – Seek out vegetable-based food coloring, without dyes or corn syrup. They can be found in the baking section of most well-stocked supermarkets. Or, online.
Chocolate – Semisweet or bittersweet. Found in the baking section of your market.
Oil – Canola is recommended, but vegetable oil will also work. Nothing that will impart any flavor (such as olive oil).

The Ice Cream Maker We Used to Make This Ice Cream

Go with your favorite method of churning ice cream, just be sure to follow the manufacturer’s instructions. For this version, we use our Cuisinart Fully-Automatic Electric Ice Cream Maker.

EXPERT TIP: We recommend allowing the mint to steep in the hot cream mixture for about 20 minutes for a distinct mint taste. If you want a subtle mint taste, then allow it to steep for 10 to 15 minutes.

Tips for Making Perfect Homemade Mint Chocolate Chip Ice Cream

Use Fresh Mint Leaves – For the best flavor, steep fresh mint leaves in the cream and milk mixture to extract a vibrant minty essence, then strain out the leaves before adding any other ingredients.

Opt for High-Quality Chocolate – Use high-quality semi-sweet or dark chocolate chips for the best taste and texture; you can also chop up a chocolate bar for larger chunks that add a delightful bite to each scoop.

Chill The Custard Thoroughly – After combining the ingredients, chill the ice cream base in the refrigerator for several hours or overnight before churning; this ensures a smoother texture and better flavor development.

EXPERT TIP: The ice cream is ready to transfer to a container when it reaches a thick whipped cream consistency is reached. Freeze in the container for at least 3 hours, but, overnight is best. We use Tovolo Ice Cream Containers.

How To Serve

After the ice cream has had plenty of time to completely freeze, we recommend letting it sit out on the counter for about 15 minutes to soften somewhat.

The ice cream is incredible on its own served in a chilled bowl. A drizzle of chocolate sauce is a nice touch.

Or served on a cone.

But, if you really want to take things to the next level. Make a batch of our Double Chocolate Chip Cookies and make epic ice cream cookie sandwiches. They can be kept frozen until ready to serve. Your guests will be blown away.

Other Classic Homemade Ice Cream Recipes to Try

Ice cream is universally loved, and here is a collection of our all-time favorites that are so much fun to make at home. You and your loved ones will love them!

Classic Homemade Vanilla Ice Cream
Blueberry Ice Cream
S’Mores Ice Cream
Strawberry Ice Cream
Creamy Salted Caramel Ice Cream
Chocolate Peanut Butter Cup Ice Cream Cake

These are all nothing short of amazing and you should try them all. But, in the meantime, isn’t this frozen sweet concoction calling your name?

There are so many reasons to celebrate this incredibly delicious ice cream.

It’s festive. It conjures happy memories. And more than anything, it is incredibly delicious.

If you want to make an ice cream treat that will leave your guests begging for more, make the ice cream cookie sandwiches with our Double Chocolate Chip Cookies. Epic hardly describes it!

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

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

A straight-on view of a white ice cream bowl filled with four scoops of homemade mint chocolate chip ice cream with a spoon inserted into the back of the bowl.

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Homemade Mint Chocolate Chip Ice Cream

There's nothing much better than homemade ice cream. This mint chocolate chip truly rivals even the best ice cream shoppe in town. Be sure to get fresh mint and top-notch chocolate. And, to put it over the top, make ice cream cookie sandwiches with our Double Chocolate Chip Cookies.

Prep Time20

Cook Time40

Chill time12

Total Time13

Course: Dessert

Cuisine: American

Servings:

Calories: 368kcal

Author: Kris Longwell

Ingredients

1½ cups whole milk divided
1½ cups heavy cream divided
⅔ cup sugar divided
1 cup mint leaves fresh
4 egg yolks
½ teaspoon vanilla extract
0.3 fl oz green food coloring optional
4 oz semisweet chocolate roughly chopped
2 teaspoon canola oil

Instructions

In a medium-sized saucepan, combine 1 cup of the milk, 1 cup of the heavy cream, ⅓ cup of the sugar, and the mint leaves. Heat over medium heat and simmer, stirring frequently with a wooden spoon, until bubbles form around the edges and the sugar has dissolved, about 5 to 8 minutes. Do not let it come to a boil.
1½ cups whole milk, 1½ cups heavy cream, ⅔ cup sugar, 1 cup mint leaves
Remove the cream mixture from the heat and let stand for 15 to 20 minutes.
In a bowl, whisk together the egg yolks, the remaining ½ cup milk, the remaining ½ cup heavy cream, the remaining ⅓ cup sugar, and the vanilla extract until well blended.
4 egg yolks, ½ teaspoon vanilla extract
Return the cream/mint mixture back to medium heat until bubbles begin to form around the edges, about 4 to 5 minutes. Remove from the heat. Whisk the egg yolk mixture and begin slowly pouring the hot cream mixture into it. When almost all of the hot liquid has been added, slowly pour the warmed yolk mixture back into the saucepan, whisking constantly. Place the saucepan over medium heat and cook, stirring often, until the custard is thick enough to coat the back of the spoon, about 4 to 5 minutes.
Strain the custard through a sieve into a medium-sized clean bowl, gently pressing the liquid through the sieve and leaving any solids in the sieve. Place the bowl into another large bowl. Carefully add ice water around the bowl with the custard and let it cool for 30 to 40 minutes. Stir in the food coloring until fully combined. Place a piece of plastic wrap over the surface of the custard and another piece of plastic over the top of the bowl. Chill in the refrigerator for 3 to 24 hours.
0.3 fl oz green food coloring
Melt the chocolate in a double boiler or in a pan over gently simmering water on the stove. Set aside to cool.
4 oz semisweet chocolate
Pour the custard into your ice cream maker and churn until the custard reaches the consistency of thick whipped cream.
Stir the canola oil into the cooled, melted chocolate. During the last few minutes of churning, drizzle the chocolate mixture into the ice cream maker and continue to churn until small slivers of chocolate form.
2 teaspoon canola oil
Transfer to a plastic freezer container, cover, and freeze until firm, 4 hours, or up to 3 days.

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.

Vegetable-based, non-dye food coloring can be found in the baking section of most well-stocked supermarkets. Check the label.

For best results, allow the ice cream to freeze in the freezer for 8 to 10 hours. For easy scooping, let the ice cream set out on the counter for 10 to 15 minutes before serving.

The ice cream will keep in the freezer for several weeks.

Nutrition

Double Chocolate Chip Cookies

July 21, 2024 by Kris Longwell Leave a Comment

If you love cookies and if you love chocolate, you’ll want to make this recipe immediately.

This has become one of our favorite cookies to make. The taste is pure chocolate and the texture is soft and chewy. A cookie lover’s dream come true. We love to make ice cream sandwiches with them and our mint chocolate chip ice cream! Dessert heaven! These rival our classic favorite cookies such as Oatmeal Raisin and Snickerdoodles!

How To Make Double Chocolate Chip Cookies

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

As you can imagine, chocolate is the key ingredient in these cookies, in fact, we go with two kinds (hence the name!). All should be easy to find in the baking aisle of your local grocery store. Here’s what you’ll need to have on hand:

Bittersweet chocolate – Go with a top-notch brand, if possible. We love Ghirardelli which can be found in most supermarkets.
Butter – Unsalted.
Flour – All-purpose.
Baking powder – Check the expiration date, make sure it hasn’t expired.
Eggs – At room temperature.
Sugar – Granulated.
Vanilla extract – We love Nielsen-Massey.
Chocolate chips – Semisweet or milk chocolate. For these cookies, we recommend semisweet.

EXPERT TIP: Try not to over-mix the batter. To get the softest, chewiest cookies, you’ll want to stir until just combined. The consistency is not as dense as store-bought cookie dough. It’s like a very thick cake batter.

Tips for Making Perfect Double Chocolate Chip Cookies

Use High-Quality Chocolate – For the richest flavor, choose high-quality dark chocolate or semi-sweet chocolate chips. The better the quality of the chocolate, the tastier the cookies.

Chill the Dough – After mixing your cookie dough, chill it in the refrigerator for at least 30 minutes before baking; this helps the cookies maintain their shape and enhances the overall flavor. Don’t skip this step, if possible.

Don’t Over-mix the Dough – When combining the dry ingredients with the wet ingredients, mix just until incorporated to avoid overdeveloping the gluten, which can lead to tough cookies.

Use Silicone Matts, if Possible – Silicone matts will help the cookies bake evenly and not burn on the bottoms. Parchment paper is an acceptable alternative. Remember to rotate the baking sheet 180° after 6 minutes.

EXPERT TIP: These cookies will spread a little as they bake, but not a lot. Use a tablespoon and a small spoon to scrape the dough onto the prepared cookie sheet. Flatten the dough a little with your fingers or the back of a spoon.

How To Serve

These cookies are irresistible when they come right out of the oven. However, we do recommend that you let them cool somewhat before serving.

They will keep in an airtight container on the counter for up to 2 weeks.

Of course, they are wonderful with a tall glass of cold milk, with some vanilla ice cream, or our favorite, as part of an ice cream sandwich. Check out this epic Chocolate Mint Ice Cream Sandwich!

Other Chocolate Sweet Treat Recipes to Try

If you and your loved ones love chocolate, this collection of chocolate-forward recipes is sure to please. They sure do please us!

Chocolate Chunk Cookies
Chocolate Delight
Classic Chocolate Meringue Pie
Triple Chocolate Mousse Cake
Best-Ever Fudge Brownies
Chocolate Cupcakes with Marshmallow Filling
Classic Chocolate Cake
German Chocolate Cake

These are all amazing, without a doubt. But, in the meantime, aren’t these babies catching your eye?

These cookies are always a huge hit when we serve them.

They are great all year long, and especially great during the holiday season. Kids and adults can’t get enough of them.

In fact, they are so good, that you might want to consider making a double batch!

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

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

A close-up view of a pile of double chocolate chip cookies sitting on a white plate.

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Double Chocolate Chip Cookies

These cookies are a chocolate lover's dream come true. Seek out good-quality chocolate and you and your family will be thrilled with the results. Chewy and so chocolatey. This recipe makes about 36 cookies.

Prep Time20

Cook Time10

Cooling Time30

Total Time1

Course: Dessert / Snack

Cuisine: American

Servings:

Calories: 568kcal

Author: Kris Longwell

Equipment

Double boiler or pan over simmering water
Silicone baking mats or parchment paper
2 baking / cookie sheets

Ingredients

8 oz semisweet chocolate roughly chopped
2 tablespoon unsalted butter
3 tablespoon all-purpose flour
¼ teaspoon baking powder
2 large eggs room temperature
⅔ cup sugar
1 teaspoon vanilla extract
1⅔ cup semisweet chocolate chips

Instructions

Preheat oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper.
Use a double boiler (or a heatproof bowl over a pan of simmering water) to melt the chocolate (not the chips) and butter. Remove from the heat and allow to cool slightly.
8 oz semisweet chocolate, 2 tablespoon unsalted butter
Sift together the flour and baking powder into a bowl. Set aside.
3 tablespoon all-purpose flour, ¼ teaspoon baking powder
Use a hand mixer in a large bowl to beat together the eggs, sugar, and vanilla on high until light and fluffy, about 5 minutes.
2 large eggs, ⅔ cup sugar, 1 teaspoon vanilla extract
Use a wooden spoon or spatula to fold in the chocolate mixture just until combined. Next, fold in the flour until combined. Don't over-mix. Stir in the chocolate chips.
1⅔ cup semisweet chocolate chips
Use a tablespoon and a small spoon to add mounds of the dough onto the prepared baking sheets. Spacing them about 1½ inches apart. Lightly flatten the mounds with the back of a spoon.
Bake the cookies, 1 baking at a time, on the middle rack in the oven for 6 minutes. Rotate the baking sheet around and bake for another 4 minutes. Repeat with the second baking sheet of cookies. At this point, the cookies will be very soft. Let the cookies cool on the baking sheets on wire racks. Remove with a spatula and store in an airtight container on the counter 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.

Bittersweet chocolate can be substituted for the semisweet. If desired, select any kind of chips for your cookies, such as milk chocolate, white chocolate, or butterscotch.

Cookies will keep in an air-tight container on the counter for up to 2 weeks.

Nutrition

Tomato Galette with Gruyère and Caramelized Onions

July 17, 2024 by Kris Longwell 7 Comments

This is our go-to appetizer when serving guests, especially when tomatoes are in season.

If there was ever a combination of flavors that worked better than the ones in this galette, we’ve yet to discover it. The homemade crust is simple to prepare but really puts it over the top! Serve with a nice chilled dry white wine for the perfect midday, summer treat. Truly spectacular!

How To Make Tomato Galette with Gruyère and Caramelized Onions

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 are just a handful of ingredients needed for this pastry. We can’t emphasize enough how much of a difference the homemade dough makes! Here’s what you’ll need to have on hand:

Pie dough – If you have a food processor, our perfect pie crust is a snap to make and takes the galette to another level. However, quality store-bought dough is good, too.
Oil – Olive oil or extra virgin olive oil is best. However, canola or melted butter can work, too. It’s for caramelizing the onions.
Onion – One large yellow or white onion. Thinly sliced.
Gruyère cheese – Preferably purchased as a block and then shredded. Fontina or gouda are both perfectly acceptable substitutions. Shredded mozzarella will work, too.
Tomatoes – Ripe, juicy tomatoes are best. Preferably farm-fresh. Heirlooms are wonderful. If you can’t find any of these, go with sliced Roma tomatoes. They are juicy and will produce a wonderful taste and texture.
Seasonings – Salt, pepper, and freshly chopped thyme. Rosemary, oregano, or tarragon are all great substitutions for the thyme.
Egg – One beaten egg combined with water to create an egg wash. This helps to make the crust nice and golden as it bakes.

EXPERT TIP: If possible, use a heavy rolling pin to roll the dough out. The dough should be 10 to 12 inches in diameter. Don’t worry if the edges are a little scraggly.

Tips for Making a Perfect Tomato Galette

Chill the Dough Before Assembling – After making the homemade crust, chill it in the refrigerator for at least 30 minutes before rolling it out and assembling the galette. This helps the dough relax and makes it easier to work with, resulting in a flakier and more tender crust.

Caramelize the Onions Slowly – Take your time when caramelizing the onions to bring out their natural sweetness and depth of flavor. Cook them low and slow in butter or olive oil until they turn a deep golden brown, stirring occasionally to prevent burning.

Use Ripe, Flavorful Tomatoes – Choose ripe, juicy tomatoes for the best flavor in your galette. Look for heirloom or vine-ripened tomatoes, as they will have the best flavor and texture for this dish.

Grate the Gruyere Cheese – Grate the Gruyere cheese just before assembling the galette to ensure it’s at its freshest. Using freshly grated cheese will give the galette a rich and creamy texture when it melts during baking.

Allow the Galette to Rest – Resist cutting into the galette soon after you remove it from the heat. The juices from the tomatoes need a little time to settle into the cheese and onions. 15 minutes is ideal.

EXPERT TIP: Be sure to give enough space to fold the edges of the dough of the dough back towards the center. You don’t want to completely cover the tomatoes, leave an opening so most of the tomatoes are visible.

How To Serve

This is ideal to serve as an appetizer before a wonderful feast. But, it’s also great to serve as a treat mid-afternoon.

You can also serve it warm or at room temperature. We prefer it warm, but, as you will find, it’s wonderful room temperature, too.

We like to slice it up like a pizza or a freshly baked pie and then let guests grab their own serving.

It pairs wonderfully with dry white wine, such as Pinot Grigio or Sauvignon Blanc. But, it’s also wonderful with a robust red wine such as Zinfandel or Pinot Noir.

Other Amazing Recipes Featuring Tomatoes To Try

If you love juicy, flavorful tomatoes as much as we do, you are going to flip for this collection of incredible recipes featuring that glorious red fruit:

Southern Tomato Pie
Tomato Tart with Fresh Corn and Herbs
Stuffed Tomatoes
Classic Gazpacho
Best-Ever BLT with Garlic Basil Aioli
Classic Caprese Salad
Heirloom Tomato Salad
Panzanella (Tuscan Bread and Tomato Salad)
Cucumber and Tomato Salad

These are all amazing, without a doubt. But, in the meantime, isn’t the galette calling your name?

If we had to pick one appetizer that consistently gets the most raves when we serve it to guests, it would be this tomato galette.

Most folks comment about the comforting combination of flavors. But, everyone comments on the homemade crust.

It all comes together to make an incredibly delicious savory pastry that is not difficult to prepare!

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

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 baked tomato galette with gruyere cheese and caramelized onions sitting next to a glass of white wine and two tomatoes.

Print Recipe

5 from 2 votes

Tomato Galette with Gruyere and Caramelized Onions

This savory galette is one of the best savory pastries you will ever make, serve, and eat. The homemade crust is easy (with a food processor) and puts the galette in a category all of its own. Give yourself time to caramelize the onions. It's wonderful served warm or at room temperature.

Prep Time25

Cook Time1 10

Resting Time15

Total Time1 50

Course: Appetizer

Cuisine: American / French

Servings:

Calories: 343kcal

Author: Kris Longwell

Equipment

Food processor if making the dough from scratch (recommended)
Pizza stone or baking sheet

Ingredients

1 9-inch pie dough (click link for recipe)
2 tablespoon olive oil
1 large onion thinly sliced
1 tablespoon semolina flour or fine cornmeal (optional)
6 oz Gruyere cheese shredded
3 ripe tomatoes sliced
Salt and pepper
1 tablespoon thyme fresh, chopped
1 large egg beaten, combined with 1 tablespoon water

Instructions

Do Ahead

Make the pie dough. Wrap in plastic wrap and refrigerate for at least 30 minutes or for up to 24 hours. If frozen, allow the dough to thaw completely.
1 9-inch pie dough

Make the Galette

In a large skillet, heat the oil over medium-high heat. Add the onions and cook until browned all over, stirring frequently. About 30 to 40 minutes. Set aside.
2 tablespoon olive oil, 1 large onion
Preheat oven to 400°F.
On a lightly floured surface roll out the dough to a circular shape about 10 to 12 inches in diameter. Add more flour to the surface as needed to prevent sticking.
Gently transfer the dough to a pizza stone or baking sheet. (Before doing this, you can sprinkle the stone or baking sheet with semolina flour or fine cornmeal. This isn't completely necessary, but helps to ensure the dough won't stick to the stone).
1 tablespoon semolina flour
Add the caramelized onions in the center of the dough, leaving about 1 to 2 inches of dough around the edges. Place the cheese over the onions, and then arrange the tomato slices over the cheese (you may not use all of the tomato slices).
6 oz Gruyere cheese, 3 ripe tomatoes
Liberally sprinkle salt and pepper over all of the tomatoes and then sprinkle on the chopped thyme.
Salt and pepper, 1 tablespoon thyme
Use your hands to gently pull the edges of the dough toward the center of the galette. Bring the sides of the dough so about ⅔ of the tomatoes are visible.
In a small bowl, mix the lightly beaten egg with 1 tablespoon of water. Brush the egg wash all over the top portion of the dough.
1 large egg
Bake for 35 to 40 minutes, or until the dough is lightly browned and the interior is bubbly. Use a couple of flat spatulas to gently transfer the galette from the stone (or baking sheet) to a cutting board. Allow to rest for 15 minutes before slicing. Serve warm or at room temperature.

Notes

See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel.

The pie dough can be made up to 24 hours in advance. It can be frozen for 2 to 3 months. Allow to completely thaw before rolling out.

After the galette has been baked and has rested for 10 to 15 minutes, use a flat spatula (preferably metal) to gently loosen the galette from the stone (or baking sheet). If possible, use two large spatulas to lift and transfer the galette to a cutting board.

Leftovers will keep wrapped for several days. Reheat in a low-temp oven (300°F) until warmed, or heat in the microwave.

Nutrition

Braised Chicken and Peaches

July 14, 2024 by Kris Longwell 12 Comments

When peaches are in season, we implore you to make this dish. It’s really that good.

Of course, this dish would still be wonderful using frozen peaches (that have thawed), but when fresh freestone peaches are in season, there is nothing better. They pair beautifully with the savory chicken. We love to serve it with a nice rice pilaf. Dinner perfection!

How to Prepare Braised Chicken and Peaches

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

If you can’t get your hands on freestone peaches, you can still carefully cut slices from clingstone, or go with frozen sliced peaches. Here’s everything you’ll need to have on hand:

For the Marinade

Peaches – Freestone are available during peak peach season. We get ours from The Peach Truck. You can also use thawed frozen peaches.
Oil – Extra virgin or olive oil.
Vinegar – Sherry vinegar is best, but white wine vinegar could work in a pinch.
Rosemary – Fresh is best.
Salt – Kosher, preferably.
Sugar – Granulated.

For the Chicken

Oil – Extra virgin or olive oil.
Prosciutto – Cut into strips.
Seasoning – Salt and pepper.
Chicken – We recommend skin-on, bone-chicken thighs, but boneless thighs or breasts will work, too. See NOTES.
Leeks – Washed thoroughly. You’ll just need the white and pale green parts.
Garlic – Minced.
Flour – All-purpose.
Chicken stock – Either stock or broth will work just fine. Homemade will put the dish over the top.
Capers – Non-pariel are best. They are the small ones.
Butter – Unsalted.
Fresh herbs – Thyme, oregano, and rosemary are all great choices, or a combination of them.

EXPERT TIP: We often mix together the marinade for the peaches in a medium-sized bowl, mix in the peaches, and then transfer it all to a large plastic baggie. It takes up less space in your refrigerator, but you can also just leave them in the bowl covered with plastic wrap. Give the peaches are stir every now and then while they are marinating.

Tips for Making Perfect Braised Chicken and Peaches

Choose the Right Chicken – Opt for bone-in, skin-on chicken thighs for the most flavorful and tender results in your braised dish. The dark meat holds up well to the braising process and adds richness to the dish.

Sear the Chicken – Before braising, sear the chicken thighs in a hot skillet to develop a golden-brown crust. This step adds depth of flavor and helps to lock in the juices, ensuring the chicken remains moist and succulent during the braising process.

Use Top-Notch Sherry Vinegar – The Sherry vinegar will add a tangy and complex flavor to the dish, so it’s important to use a high-quality vinegar for the best results. Look for a Sherry vinegar that has been aged and has a rich, nuanced flavor profile.

Utilize Your Broiler – After the chicken has braised in the broth in the oven, the top skin will lose some of its crispiness. For maximum taste and texture, while the sauce is reducing down on the stove, place the thighs under the broiler to get them extra crispy, but keep an eye on them. Don’t let the skin burn!

How To Serve

You can usually count on one to two chicken thighs per person.

This dish is excellent served with wild rice or a nice rice pilaf. But, it’s also wonderful over cooked pasta, too.

For the ultimate comfort dish, serve it over a bed of mashed potatoes.

EXPERT TIP: You’ll stir in the peaches after the sauce has reduced on the stove. If you add the peaches too soon, they will break down and begin to fall apart and lose their wonderful texture.

Other Amazing Peach Recipes to Try

Peaches are so versatile and loved by everyone. They are wonderful on their own, integrated into a scrumptious dessert, or also in a savory dish. Here is a collection of our favorite recipes that you will no doubt love, too:

Pan-Fried Pork Cutlets with Peaches
Grilled Peaches with Caramel Sauce
Caprese Salad with Grilled Peaches
Classic Peach Pie
Peach Cobbler with Lattice Topping
Southern Peach Crisp

These are all show-stoppers without a doubt, but, in the meantime, isn’t this dish calling your name?

This dish works on so many levels.

It’s a perfect Sunday dinner, but, it’s also so beautiful, it’s perfect for serving at a dinner party.

Seek out the freshest peaches available, and you’ll have a dish that you’ll be wanting to make time and time again. It’s simply amazing.

Ready to make the best chicken and peaches dish this side of Savannah? Go for it!

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

An overhead view of large black cast-iron skillet that is filled with braised chicken and peaches with a wooden spoon and fresh peaches nearby.

Print Recipe

5 from 4 votes

Braised Chicken and Peaches

This dish is amazing any time of the year, but, when peaches are at their peak, it is about as good as you will find. Seek out freestone peaches, if possible. It's a perfect Sunday dinner or serving guests at a dinner party.

Prep Time15

Cook Time1

Total Time1 15

Course: Entree

Cuisine: American

Servings: people

Calories: 645kcal

Author: Kris Longwell

Equipment

Oven-safe skillet or pot such as a Dutch oven or cast-iron skillet

Ingredients

For the Marinade

⅓ cup extra-virgin olive oil
2 tablespoon sherry vinegar
2 tablespoon rosemary fresh, chopped
½ teaspoon Kosher salt
½ teaspoon granulated sugar
3 large peaches pitted and sliced

For the Chicken

1 tablespoon extra-virgin olive oil plus a little more, as needed
2 oz prosciutto cut crosswise into thin strips
3 lbs chicken thighs skin-on, bone-in, about 4 to 5
Kosher salt and freshly ground black pepper
2 leeks white and light green parts only, thinly sliced
3 cloves garlic minced
2 tablespoon all-purpose flour
3 cups chicken stock
2 tablespoon capers drained
2 tablespoon unsalted butter
2 tablespoon thyme fresh, chopped

Instructions

Marinate the Peaches

Combine all of the marinade ingredients in a medium bowl and then stir in the peaches. Place in the refrigerator for at least 1 hour, or up to 24 hours.
⅓ cup extra-virgin olive oil, 2 tablespoon sherry vinegar, 2 tablespoon rosemary, ½ teaspoon Kosher salt, ½ teaspoon granulated sugar, 3 large peaches

Prepare the Dish

Position a rack in the center of the oven and preheat oven to 350°F.
Heat oil in a Dutch Oven or other heavy-duty pot over medium heat.
1 tablespoon extra-virgin olive oil
Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes.
2 oz prosciutto
With a slotted spoon, transfer to a bowl and set aside. If the pan is dry, add a little more oil.
Brush oil all over the chicken and then season it with salt and pepper.
3 lbs chicken thighs, Kosher salt and freshly ground black pepper
Working in batches, brown the chicken on both sides - about 12 minutes total. Transfer to a plate.
Add the leeks and sauté until soft, about 4 minutes. Stir in the garlic and sauté for another 30 seconds.
2 leeks, 3 cloves garlic
Add the flour and cook, stirring for 1 minute.
2 tablespoon all-purpose flour
Meanwhile, remove the peaches from the marinade. Add the marinade to the skillet and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes.
Add the stock, 1 teaspoon of salt, and ½ teaspoon pepper, and bring to a boil.
3 cups chicken stock
Arrange the chicken in the pot, skin side up, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes.
Take the pot out of the oven, and turn the broiler on high.
Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and slightly reduced, about 10 minutes.
Lower the heat to medium and stir in the capers, half of the cooked prosciutto, and peaches; cook until heated through.
2 tablespoon capers
Stir in the butter until it melts, then stir in 1 tablespoon of the thyme.
2 tablespoon unsalted butter, 2 tablespoon thyme
Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
Return the chicken to the pot, or transfer it to a large platter and spoon the sauce over it.
Garnish with the remaining prosciutto and the remaining thyme

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.

Skin-on, bone-in chicken thighs are delicious in this recipe, however, you can go with boneless, skinless thighs or breasts, too. Reduce the braising time to 20 minutes, or until an internal temperature reaches 165°F.

Leftovers will keep covered in the fridge for up to 5 days.

Nutrition

NOTE: This was originally published April 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in July 2024!

Portuguese-Style Clam Chowder

July 10, 2024 by Kris Longwell Leave a Comment

This chowder is in a class all of its own.

We love cream-based clam chowders like New England Clam Chowder, but we also love tomato-based clam chowder and this version is incredible. If you can’t find Spanish smoked paprika, Portuguese sausage, or Madeira wine, we provide perfectly suitable substitutions below. The soup is perfect all year round. Chowder perfection!

How To Make Portuguese-Style Clam Chowder

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!

This recipe is adapted from James Beard award-winning and acclaimed chef Barton Seaver. The recipe originates in Massachusetts from a thriving Portuguese community in the region.

The Ingredients You Will Need

Several of the authentic ingredients could be difficult to find. We’ve provided substitutions that will still deliver a superior chowder. Here’s what you’ll need to have on hand:

Oil – Extra virgin or olive oil is best.
Tomato paste – Go with a quality brand as this is an important component of the flavor profile.
Spanish Smoked Paprika – We get ours from Wild Fork. If you can’t get your hands on the Spanish variety, go with any variation of smoked paprika or even just plain sweet paprika (in a pinch).
Thyme – Fresh or dried.
Oregano – Fresh or dried.
Fire-roasted tomatoes – Good-quality canned is perfect. Don’t drain them.
Portuguese or Spanish Sausage – Fully cooked. Linguica or Spanish chorizo are wonderful but can be hard to find. Any cured sausage will be a perfectly fine substitution.
Fennel – Bulb only. See video for reference.
Clams – Littleneck clams are best. Cockles are great, too.
Wine – Madeira is classic. But Marsala or a nice port wine will work, too. If you don’t want to cook with wine, then simply omit it.
Red wine vinegar – White wine vinegar is an acceptable substitute.

EXPERT TIP: Make sure the sausage you purchase is fully cooked. It will be cured or smoked. The sausage will be somewhat dense, but it softens to a wonderful texture as it simmers in the broth.

Tips for Making the Best Portuguese-Style Clam Chowder

Use Fresh Clams – For the best flavor, use fresh clams instead of canned clams. Look for littleneck or cherrystone clams, which are smaller and sweeter in flavor. It’s okay if they were previously frozen. Fresh is always better than canned.

Seek Out Portuguese or Spanish Cured Sausage – To give your chowder an authentic Portuguese taste, seek out linguica or chourico sausage. Spanish chorizo is wonderful, too. These flavorful sausages will add a smoky and spicy kick to your chowder.

Lightly Fry the Tomato Paste in Oil – Cooking the tomato paste in hot extra virgin olive oil concentrates the tomato taste and delivers a superior base to the chowder. Let is cook for 5 minutes, stirring frequently.

Finish with Fortified Wine – Madeira wine can be found in most well-stocked wine markets. Marsala (not sweet) or Port is an excellent substitution. If you stir it once you remove the chowder from the heat, you will have more of a pronounced flavor. To cook off the alcohol, add the wine during the last fine minutes of simmering.

EXPERT TIP: After you add the clams to the simmering broth, cover the pot and continue simmering for about 7 minutes. The clams will have opened up at this point. Any clams that have not opened should be discarded. Occasionally, a clamshell might break during the cooking process. Fish out the broken shell before serving.

How To Serve

This chowder is ideal for serving guests. As mentioned, it’s perfect for every season of the year.

The broth can be made up to 2 days in advance of serving. Bring to a simmer and then drop in the clams about 8 to 10 minutes before serving.

It is essential that you serve the chowder with plenty of bread. French baguettes are ideal for soaking up the incredibly flavorful broth.

The recipe can also be doubled or tripled if serving a crowd.

Other Chowder, Stew, or Soup Recipes to Try

There is just something special about a warm bowl of soup or chowder. Here is a collection of some of our favorites that we are certain you and your family will love, too:

These are all epic in their own way. But, in the meantime, isn’t this bowl of deliciousness calling your name?

These are epic in their own way. But, in the meantime, isn’t this incredible chowder catching your eye?

The flavor profile of this chowder is truly something to behold.

When we serve this to guests, they are blown away at the depth of flavor. And it is surprisingly easy to prepare.

Leftovers are wonderful, too. The soup is stunning in presentation and off-the-charts in flavor. And, most importantly – don’t forget the bread!

Ready to make the best chowder this side of Lisbon? Go for it!

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

A close-up view of a white bowl filled with a serving of Portuguese-style clam chowder with pieces of cooked chorizo, tomato chunks, and opened littleneck clams visible.

Print Recipe

No ratings yet

Portuguese-Style Clam Chowder

This Portuguese-Style Clam Chowder is just brimming with flavor. So hearty and will warm you to the bone. If you are serving to a group, make the broth ahead and then add the clams and finish just before serving. Amazing flavor!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer or Soup, Chowder

Cuisine: Portuguese / Seafood

Servings: people

Calories: 298kcal

Author: Kris Longwell

Equipment

1 Large pot preferably a Dutch oven or cast-iron pot

Ingredients

2 tablespoon extra-virgin olive oil
2 tablespoon tomato paste
2 tablespoon smoked paprika preferably Spanish, see NOTES
1 tablespoon thyme fresh, chopped, or 1 teaspoon dried
1½ teaspoon oregano dried
1 bulb fresh fennel core and stems removed. Bulb cut into ½-inch-thick slices
2 14.5 oz cans fire-roasted tomatoes undrained
1 cup water
8 oz cured sausage sliced into ½" pieces. See NOTES
1 teaspoon Kosher salt
½ teaspoon black pepper ground
24 littleneck clams scrubbed thoroughly to remove any grit
¼ cup Madeira See NOTES
2 tablespoon red wine vinegar
2 tablespoon parsley fresh, chopped, for garnish (optional)

Instructions

Heat the olive oil in a heavy pot over medium-high heat.
2 tablespoon extra-virgin olive oil
Add the tomato paste and cook, stirring for 5 minutes.
2 tablespoon tomato paste
Add the paprika, thyme, and oregano and cook until toasted and aromatic, about 1 minute. Add the sliced fennel and sauté for another minute.
2 tablespoon smoked paprika, 1 tablespoon thyme, 1½ teaspoon oregano, 1 bulb fresh fennel
Add the canned tomatoes, water, sausage, salt, and pepper, and simmer for 15 minutes. (if making ahead of time, remove from the heat and refrigerate until ready to finish. Reheat gently before proceeding).
2 14.5 oz cans fire-roasted tomatoes, 1 cup water, 8 oz cured sausage
Add the clams. Lower the heat to medium, cover, and let simmer for 8 to 10 minutes, or until the clams have opened up. Remove from heat and discard any clams that have not opened.
24 littleneck clams
Stir in the Madeira and vinegar.
¼ cup Madeira, 2 tablespoon red wine vinegar
Divide among 4 bowls and garnish with chopped parsley, if desired. Serve at once.
2 tablespoon parsley

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 can't find Spanish smoked paprika, go with regular smoked paprika. Plain paprika can also be used but won't have the classic depth of flavor.

Any cured or smoked sausage will work if you can't find Spanish chorizo, Portuguese linguica or chouriço. Just make sure it is fully cooked. Even smoked kielbasa will work.

If you can't find Madeira wine, then go with non-sweet Marsala wine or a nice port wine. The recipe calls for stirring in the wine after the chowder comes off the heat. There will still be some alcohol left in the chowder. To cook out 99% of the alcohol, then stir it while the chowder is simmering for 5 minutes. If you don't want to cook with wine, simply omit it.

The chowder can be made up to 2 days in advance of serving. For the freshest flavor, don't add the clams until just before serving. Bring to a simmer, add the clams, and cover the pot for 8 to 10 minutes. Discard any unopened clams.

Leftovers will keep covered in the fridge for up to 5 days. Reheat on the stove until bubbly.

Nutrition

POST UPDATE: This was originally published in October 2016, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in July, 2024.

Slow Cooker French Dip Sandwiches

July 7, 2024 by Kris Longwell 12 Comments

If you’re in the mood for a delicious beefy sandwich – this one is for you.

Let your slow cooker do all the heavy lifting for this epic sandwich. The best French dip sandwich we’ve ever prepared was with our leftover standing prime rib during the holidays. Searing a chuck roast and slow cooking for hours produces melt-in-your-mouth beef and the juices make the most amazing au jus. An instant family favorite!

How To Make Slow Cooker French Dip Sandwiches

The Ingredients You Will Need

The ingredients for the incredible sandwich are simple and many you’ll probably already have in your pantry. Here’s what you’ll need to have on hand:

Beef roast – We recommend a nicely marbled chuck roast. However, you could substitute a top round roast, bottom round roast, or a tri tip roast for equally delicious results.
Seasonings – Salt and pepper.
Onion – Chopped.
Garlic – Minced.
Beef stock or broth – Homemade or purchased are both perfectly fine.
Soy sauce – Regular or low-sodium are both excellent choices.
Worcestershire sauce – We love Lea & Perrins which is available in the condiments section of most supermarkets.
Dried herbs – Herbs de Provence or dried thyme are both wonderful choices.
Buns – Soft French buns or hoagie buns are perfect.
Sliced cheese – Provolone is what we recommend, but you could also go with sliced Muenster, gouda, or even mozzarella.

EXPERT TIP: Searing the roast before adding it to the slow cooker creates a nice crusty exterior called the Maillard Reaction. It does add a depth of flavor, but, if you are in a crunch for time, you can skip searing the roast and go directly to the slow cooker. But, try and find the time, if possible.

Tips for Making Perfect Slow Cooker French Dip Sandwiches

Don’t Overcook the Roast – We love a roast that is so tender it completely shreds when barely pulled apart with a couple of forks. For a French dip, you want layers of meat. Cooking the roast on LOW for 9 hours gives you extremely tender beef, but not so much that it can’t be sliced.

Choose the Right Buns – For that authentic taste and texture, find buns that are soft. Hoagies and soft French bread are ideal. Crusty Italian loaves or baguettes are just fine but harder to bite into.

Toast the Buns – This isn’t completely necessary, but it gives a slightly crunchy interior to the inside edges of the bread which are an amazing contrast to the tender meat and melty cheese.

Strain the Liquid – Don’t skip this step. The au jus will be thin and should only be broth. If desired, use a fat separator to get rid of excess fat in the au jus. But, remember, there’s a lot of flavor in that fat!

EXPERT TIP: For optimal flavor, we place the chopped onions on the bottom of the pot and place the seared roast on top of them. Then, add the minced garlic on top of the roast and cover with the broth mixture. No need to sauté the onions and garlic, they will cook perfectly and impart flavor.

How To Serve

When serving friends and family, you can go ahead and assemble the sandwiches and serve them piping hot, right after toasting the buns and melting the cheese under the broiler.

To avoid communal double-dipping, we recommend providing a small bowl of au jus for each person and their sandwich.

Or, you can place the sliced meat back in the slow cooker, pour a little of the au jus over the meat, and then set the toasted buns and cheese slices on a platter and let guests build their own sandwiches.

Remember, you want to cook the meat long enough so it is extremely tender, but not completely fall apart. It should be juicy, but still be able to slice with a sharp knife.

Other Amazing Sandwich Recipes to Try

When a sandwich is done right, it’s about one of the most wonderful culinary creations of all time. Here is a collection of some of our favorites:

Slow Cooker Pulled Pork Sandwiches
Slow Cooker Chopped Brisket Sandwiches
Epic Meatball Sub Sandwich
Honey Mustard and Bacon Grilled Chicken Sandwich
Crispy Fried Chicken Sandwich
Sausage and Peppers Hero
Wagyu Pastrami Sandwich
Classic BLT with Basil Garlic Aioli
Fried Oyster BLT
Best-Ever Reuben
Fried Fish Sandwich
Authentic Muffuletta
Fried Catfish Po-boy
Bahn Mi Sandwich

These are all amazing and over-the-top delicious. But, in the meantime, isn’t the masterpiece catching your eye?

If you love a good sandwich as much as we do, you are going to flip for these epic beefy sammies!

The slow cooker makes the roast incredibly tender and the au jus sauce is as good as it gets.

This one is guaranteed to become a family classic. Perfect for game day grub, parties, or just a fun Sunday at home with loved ones.

Sandwich perfection!

Ready to make the best beef sandwich 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 slow cooker French dip sandwich being plunged into a small bowl of au jus sauce on a black plate.

Print Recipe

5 from 4 votes

Slow Cooker French Dip Sandwiches

Slow Cooker French Dip Sandwiches couldn't be easier to prepare but the result is beefy delicious perfection. The slow cooker does all the heavy lifting for you. Strain the liquid for an incredibly flavorful au jus.

Prep Time15

Cook Time9

Resting time and Sandwich Building20

Total Time9 35

Course: Lunch / Sandwich

Cuisine: American

Servings:

Calories: 612kcal

Author: Kris Longwell

Equipment

Large cast iron skillet or any sturdy skillet or pan
1 4-6 Quart Slow Cooker

Ingredients

3 lb chuck roast
Salt and pepper
2 tablespoon olive oil
2 cups beef stock or broth
¼ cup soy sauce
2 tablespoon Worcestershire sauce
1 teaspoon Herbs de Provence or dried thyme
1 medium onion chopped
2 cloves garlic minced
6 hoagie buns
6 slices Provolone cheese

Instructions

Liberally sprinkle the roast with salt and pepper all over.
3 lb chuck roast, Salt and pepper
Heat the oil over medium-high heat in a large cast-iron skillet (or any large sturdy skillet). Add the roast and sear until browned all over, about 3 to 4 minutes per side. Remove from the skillet and place on a plate or cutting board.
2 tablespoon olive oil
In a medium bowl, stir together the beef stock, soy sauce, Worcestershire sauce, dried herbs, and a healthy pinch of salt.
2 cups beef stock, ¼ cup soy sauce, 2 tablespoon Worcestershire sauce, 1 teaspoon Herbs de Provence
Place the onions in the bottom of your slow cooker. Top the onions with the seared roast. Sprinkle the minced garlic over the roast. Carefully pour the broth mixture around the roast. Cover the slow cooker and cook on LOW for 9 hours, or on HIGH for 4½ hours.
1 medium onion, 2 cloves garlic
Remove the roast from the slow cooker and let rest on a cutting board for 10 minutes.
Use a large sharp knife to slice the roast (against the grain, if possible) into thin strips.
Turn your broiler on HIGH and place the baking rack 6 inches below the heating elements.
Open the buns and place them on a baking sheet. Toast the buns under the broiler until toasty and lightly browned. Keep an eye on them, don't let them burn! Remove from oven and place on a platter (or individual plates).
6 hoagie buns
Form the sliced roast into 6 piles approximately the length of the hoagie buns. Cut each slice of cheese in half and place on top of each pile of beef.
6 slices Provolone cheese
Use a spatula to place the meat piles on a baking sheet and then place the sheet under the broiler until the cheese has melted, only a couple of minutes (Keep an eye on them!).
Meanwhile, strain the liquid from the slow cooker through a fine-mesh sieve into a heatproof bowl. If desired, divide the sauce (au jus) into 6 small dipping bowls.
Place the heated meat onto the toasted buns and serve immediately with the au jus.

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.

You could substitute a tri-tip roast, top sirloin roast, or bottom round roast for the chuck.

Leftovers will keep in covered in the fridge for up to 5 days. Reheat meat in a 325°F oven in a dish covered with foil until heated through, usually about 15 to 20 minutes.

Nutrition

Grilled Vegetables with Italian Dressing

July 3, 2024 by Kris Longwell 2 Comments

If you want to introduce veggies into your next cookout, this is the recipe for you.

Everything about this dish gives you something to cheer about. It’s gorgeous, easy to prepare, and can be made in advance, but most of all, it’s absolutely delicious. Perfect alongside grilled chicken, beef, and salmon. The perfect BBQ dish!

How To Make Grilled Vegetables with Italian Dressing

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

Obviously, the star of this dish are the vegetables. Always seek out the freshest veggies available. And go with whatever your favorites are. If going with solid vegetables such as carrots or potatoes, you’ll want to par-boil them first. Here’s what we recommend:

For the Dressing

Garlic – Finely minced.
Parsley – Flat-leaf, Italian – chopped.
Oil – Extra-virgin is recommended, but regular olive oil is perfectly fine, too.
Parmesan – Grated.
Vinegar – Aged balsamic is best, but red wine or white wine vinegar will work, too.
Seasonings – Salt and pepper.

For the Grilled Vegetables

Asparagus – If you go with thin, you may want to grill them on a grill pan. Just take care to keep them from falling through the grates.
Zucchini – Thickly sliced, length-wise.
Yellow squash – Thickly sliced, length-wise.
Corn – Shucked fresh ears are best. If desired, cut them into smaller pieces with a large knife.
Onion – We recommend red onion cut into thick slices. However, white onions or even scallions are wonderful, too.
Bell pepper – Go with red, yellow, orange, or a combination of them all.
Olive oil – For brushing the veggies. You can also use extra-virgin olive oil.

EXPERT TIP: The dressing can be made up to 24 hours in advance. Be sure to whisk the dressing well before adding to the grilled vegetables.

Tips for Making Perfect Grilled Vegetables with Italian Dressing

Oil the Veggies Liberally – Brush the olive oil (or extra-virgin olive oil) all over each of the vegetables. This helps them to not stick to the grates of the grill and also imparts flavor.

Remove the Veggies from the Grill In Stages – Depending on their size, most of the vegetables will need different times to be perfectly grilled. For the veggies in the recipes, take them off the heat in the following order: Asparagus, zucchini, squash, red onions, corn, bell peppers.

Don’t Pour on the Dressing Until Serving – The vegetables can be grilled several hours in advance. However, you won’t want to drizzle on the dressing until just before serving. If you add it too soon, the veggies will become soggy and unappealing.

How To Serve

For a beautiful presentation, get yourself a nice large platter and then add the vegetables in no particular order. Distribute them evenly, overlapping where possible.

Because the veggies are wonderful served at room temperature, you can grill them up well before you start adding more items to your grill.

Drizzle some of the dressing over the veggies just before serving, and then add the rest into a small bowl with a spoon and allow guests to add more dressing if they prefer.

Other Cookout Side Dish Recipes to Try

Sometimes a stellar side dish can outshine the main event dishes. Here is a collection of some of our favorite cookout side dishes that you should consider for your next gathering.

Warm German Potato Salad
Yellow Squash Casserole
Mexican Street Corn Salad (Esquites)
Southern Baked Beans
Caprese Pasta Salad
Heirloom Tomato Salad
Cucumber Salad with Tzatziki Sauce
Zesty Corn and Black Bean Salad
Slow-Cooker Corn on the Cob
Roasted Foil Potatoes
Zucchini and Yellow Squash Salad with Tomato Relish

These are all amazing in their own way. But, in the meantime, isn’t this dish calling your name?

It’s always a good idea to incorporate vegetables into a BBQ cookout, whenever possible, but that can sometimes be a challenge.

This dish is the perfect solution. Even guests who are only interested in burgers and hot dogs love these grilled veggies.

It also travels well. Assemble on a large platter, cover with plastic wrap (or foil), and then drizzle on the dressing once you arrive.

This is always a true crowd-pleaser dish. So get ready for rave reviews when you serve it at your next gathering!

Ready to make the best-grilled veggies in town? Go for it!

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

An overhead view of a wooden oval platter filled with grilled vegetables that have been drizzled with Italian dressing in a white bowl with a spoon on it.

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No ratings yet

Grilled Vegetables with Italian Dressing

Grilled Vegetables are a beautiful addition to your next cookout or gathering. They can be grilled several hours in advance of serving. This dish is healthy, vibrant, beautiful, and absolutely delicious. A guaranteed to hit of the cookout!

Prep Time15

Cook Time15

Resting time for the roasted pepper15

Total Time45

Course: Appetizer or Side Dish

Cuisine: American / Italian

Servings:

Calories: 301kcal

Author: Kris Longwell

Equipment

Gas grill, charcoal grill, or electric grill

Ingredients

For the Italian Dressing

¼ cup Italian parsley fresh, chopped
2 cloves garlic minced
½ cup extra-virgin olive oil
2 tablespoon balsamic vinegar
¼ cup Parmesan cheese grated
½ teaspoon Kosher salt
½ teaspoon black pepper ground

For the Veggies

1 bunch asparagus white ends trimmed off
1 yellow squash trimmed and thickly sliced, length-wise
1 zucchini trimmed and thickly sliced, length-wise
2 ears corn each cut into three pieces
1 large red onion thickly sliced
1 red bell pepper
¼ cup extra-virgin olive oil
coarse sea salt for garnish

Instructions

Put Together the Dressing

Place all of the dressing ingredients into a medium-sized bowl and whisk together. Set aside. If making in advance, transfer to a jar with a lid and keep in the fridge until ready to use.
¼ cup Italian parsley, 2 cloves garlic, ½ cup extra-virgin olive oil, 2 tablespoon balsamic vinegar, ¼ cup Parmesan cheese, ½ teaspoon Kosher salt, ½ teaspoon black pepper

Grill and Plate the Veggies

Heat your grill to medium-high heat.
Liberally brush the oil all over all of the vegetables.
Place all of the veggies on the grill over direct heat. Grill, turning occasionally, until beginning to char in places. Remove as they are ready onto a large cutting board or platter.
1 bunch asparagus, 1 yellow squash, 1 zucchini, 2 ears corn, 1 large red onion, 1 red bell pepper, ¼ cup extra-virgin olive oil
Place the bell peppers in a bowl and cover with plastic wrap. Let rest for at least 10 minutes or until cool enough to handle. Remove the peppers and use your fingers to pull the skins from the peppers. Use a knife to remove the stem and the pod of seeds inside the pepper. Cut into strips (½" to 1" wide). Use a paper towel to brush away any lingering seeds.
Arrange the grilled vegetables on a platter. Drizzle some of the dressing over the top and garnish with the coarse sea salt. Place the rest of the dressing in a small bowl (with a spoon) and serve with the vegetables.
coarse sea salt

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.

Though the veggies are delicious when served while they are still warm, they are equally as yummy when served at room temperature. Don't drizzle on the dressing until right before serving. Just drizzle a little over the top and let guests add more if desired.

The dressing can be made up to 3 days in advance. Keep it in the fridge in a jar with a lid.

Nutrition

American Flag Cake

June 30, 2024 by Kris Longwell 4 Comments

There isn’t much better way to celebrate American Independence Day than with this festive dessert!

July 4th is a time to celebrate and we can’t think of a better way to show your patriotic American spirit than with this delicious and festive cake. After a cookout of hamburgers, hot dogs, baked beans, and corn on the cob, serve this scrumptious moist white cake with buttercream frosting and fresh fruit to end the perfection celebration!

How To Make American Flag Cake

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

You could go with a cake box mix for this cake and it would be just fine. But, there is nothing much better than homemade, and this recipe is not difficult at all. The buttercream icing puts it over the top. Here’s what you’ll need to have on hand:

For the Cake

Unsalted butter – Room temperature.
Flour – All-purpose.
Leavening agents – Baking powder AND baking soda.
Salt – Table salt is best.
Eggs – Room temperature.
Sugar – Granulated.
Vanilla extract – We love Nielsen-Massey.
Buttermilk – Whole or low-fat.

For the Icing

Unsalted butter – Room temperature.
Cream cheese – Room temperature.
Powdered sugar – aka Confectioner’s sugar.
Vanilla extract

EXPERT TIP: Be sure your eggs are at room temperature. Let them sit out for 1 to 2 hours. You will need to beat them on high for about 4 minutes to reach soft peaks.

Tips for Making the Perfect American Flag Cake

Don’t Over Mix the Batter – When folding in the soft peaks, don’t over mix, if you do, you’ll deflate the egg whites. The will appear a little lumpy when you transfer it to the pan, but this is normal. The cake should be moist, but not too dense.

If Possible, Use a Piping Bag – For a spectacular look, pipe in the buttercream icing between the fruit stripe and along the base of the cake. A star tip provides a classic look. Use a small star tip for the stars and a large star tip for the rows between the stripes.

Don’t Add the Fruit Too Far in Advance – The cake can be made up to 24 hours in advance of serving. Apply the base layer of icing and then cover it with a large inverted roasting pan (to keep it from drying out). Add the fruit and piped icing within an hour of serving. Make sure your fruit is as fresh as possible.

EXPERT TIP: The dough for the cake is somewhat thick and may even appear a bit lumpy when you transfer it to the greased and floured cake pan. This is normal. It will rise and become smooth as it bakes.

How To Serve<.h3>

We love to invert the pan after the cake has cooked (and cooled) onto a flat surface, such as a large cutting board or marble slate. This allows us to decorate the entire cake, tops, and sides.

However, you can absolutely leave the cake in the pan and simply decorate the top. This makes the cake much easier to transport. We use our 9×13 cake pan to bake the cake as seen here.

If desired, you can pour the batter into two 9-inch round cake pans or a half-sheet pan. If baking in a sheet pan, make sure the side of the pan is at least 1 inch in height.

Serving the cake with homemade vanilla ice cream puts the dessert over the top and is always a huge hit with kids and adults alike!

Other Festive Desserts to Serve

No cookout or gathering of family and friends would be complete without a delicious homemade dessert. Here is a collection of some of our favorites:

Red, White, and Blue Trifle
Banana Pudding Trifle with Meringue Topping
Classic Peach Cobbler
All-American Apple Pie
Strawberry Pavlova
The Ultimate Fudge Brownies
Key Lime Pie
Chocolate Cupcakes with Marshmallow Filling
Best-Ever Lemon Bars
Homemade Raspberry Linzer Bars
Homemade Vanilla Ice Cream

These are all amazing, without a doubt. But, in the meantime, isn’t this patriotic classic dessert calling your name?

This is about the most festive, patriotic, and delicious dessert you’ll ever prepare, serve, and eat.

Every single time we serve this for our yearly 4th of July bash, everyone raves about it.

It’s just so much fun, beautiful, and scrumptious. As mentioned, serve it with homemade vanilla ice cream for a dish that just might overshadow the main dishes!

Ready to make a dessert that Uncle Sam would cheer for? Go for it!

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

An overhead view of a cake that is decorated with blueberries, sliced strawberries, and vanilla icing to look like an American flag.

Print Recipe

5 from 1 vote

American Flag Cake

This dessert is about as festive as they come. The cake is moist and so flavorful. The buttercream icing is the perfect match for the white cake filling. Add the fruit within 1 to 2 hours before serving.

Prep Time30

Cook Time30

Cooling Time1

Total Time2

Course: Dessert

Cuisine: American

Servings:

Calories: 695kcal

Author: Kris Longwell

Equipment

1 9x13 cake pan or 2 9-inch cake rounds, or half-sheet pan
Piping bags
Large star tip
Small star tip

Ingredients

For the Cake

2¾ cups all-purpose flour plus extra for dusting the pan
2½ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 egg whites
¾ cup unsalted butter room temperature
2 cups sugar divided
1 whole egg
1 tablespoon vanilla extract
1½ cups buttermilk

For the Icing and Decorating the Cake

1½ cup unsalted butter 3 sticks, room temperature
1 lb cream cheese room temperature
¾ lb powdered sugar about 3 cups
1 teaspoon vanilla extract
½ pint blueberries fresh
1 pint strawberries fresh, stemmed and sliced

Instructions

Prepare the Cake

Preheat oven to 350°F.
Grease the cake pan with butter and then sprinkle flour all over it, shaking the pan to remove excess flour. Set aside.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
2¾ cups all-purpose flour, 2½ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
In the bowl of a stand mixer, or, in a separate bowl, beat the egg whites with 1 cup of sugar until soft peaks form, about 4 minutes. Set aside.
3 egg whites
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the remaining 1 cup of sugar on medium speed until light and fluffy, about 2 minutes, scraping down the sides once or twice. Mix in the whole egg and vanilla extract.
¾ cup unsalted butter, 2 cups sugar, 1 whole egg, 1 tablespoon vanilla extract
Turn the mixer to medium-low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, and beat until combined. Scrape down the sides and then beat for another 30 seconds.
1½ cups buttermilk
Use a spatula to gently fold the egg whites into the batter until fully incorporated, taking care not to over-mix and deflate the peaks.
Transfer the batter to the prepared pan and bake for 30 to 35 minutes, until an inserted toothpick comes out clean. Let the pan cool for at least 10 minutes, and then invert onto a board and let cool completely before icing.

Ice and Decorate the Cake

Make the icing by adding the softened butter, softened cream cheese, powdered sugar, and vanilla extract into a large bowl. Use an electric hand mixer to combine the ingredients until a smooth consistency is reached.
1½ cup unsalted butter, 1 lb cream cheese, ¾ lb powdered sugar, 1 teaspoon vanilla extract
Use an offset spatula to ice the top and sides of the cake. Place rows of blueberries in the top left corner of the cake, about a 5"x7" rectangle. Make four rows of "stripes" with the strawberries across the top of the cake. Pipe in rows of icing (with the large star tip) between the strawberry "stripes" and along the edges of the top of the cake. Use the small star tip to make 3 to 4 rows of "stars" across the top of the blueberries.
½ pint blueberries, 1 pint strawberries

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 cake can be made and iced (the base icing) up to 24 hours in advance of serving. If possible, cover the cake with an inverted roasting pan to keep it from drying. Add the fruit and piped icing within 1 to 2 hours before serving.

Leftovers will keep covered in the fridge for up to 5 days. The fruit will spoil faster than the cake. You may need to remove the fruit if kept in the fridge for more than several days.

The cake (pre-iced) can also be frozen for up to several months. Let thaw completely before icing and decorating.

Nutrition

Mexican Street Corn Salad (Esquites)

June 26, 2024 by Kris Longwell Leave a Comment

If you’re looking for a new side dish to serve, this delicious salad could be your answer.

Elotes is deeply flavorful Mexican street corn that is served on the cob. It’s zesty, and creamy, and works perfectly as a salad. You can serve it warm or at room temperature. It’s always a huge hit when served to guests at a BBQ, picnic, or any gathering of friends and loved ones.

How To Make Mexican Street Corn Salad (Esquites)

The Ingredients You Will Need

Most of the ingredients for this salad are easy to find. If you can’t get your hands on the cheese and the cream, see below for perfectly fine substitutions. Here’s what you’ll need to have on hand:

Corn – Fresh will always be best. Be sure to pull all of the silk off of the ear of corn; if not, it will burn during the grilling process. If fresh isn’t available, buy frozen, let it thaw, and then char it in a hot skillet.
Oil – Olive oil or extra-virgin for brushing the corn.
Cream – Mexican crema can be found in the Hispanic dairy section of many well-stocked markets, and at Hispanic markets. Sour cream mixed with a little heavy cream is a perfectly fine substitution.
Mayonnaise – Homemade is great, but purchased is perfectly fine, too.
Cotija cheese – This is a crumbly Mexican cheese and can be found in the Hispanic dairy section of many markets or at Latino markets. Crumbled feta is a good substitution. Crumble from a block of cheese, rather than packaged pre-crumbled.
Lime – Fresh is always best. Have plenty of extra for making wedges for garnish.
Onion – We recommend scallions (aka green onions), but finely chopped red or white onion is good, too.
Jalapeño – Remove the stem and all of the seeds and ribs for minimal heat. If you like more heat, leave some of the seeds in. Pickled jalapeños are a good substitution.
Cilantro – Fresh is best. Leave some for garnish.
Seasoning – Coarse sea salt and ground cayenne.

EXPERT TIP: Grill the corn until dark spots begin to appear all over the ears of corn. It’s okay if they are dark in spots. This adds amazing flavor.

Tips for Making Perfect Mexican Street Corn Salad

Use Fresh Corn – Grilling fresh corn on the cob will give the salad a delicious smoky flavor. Make sure to remove the husks and silk from the corn before grilling.

Char the Corn for Extra Flavor – Grill the corn over medium-high heat until it’s charred in spots. This will add a depth of flavor to the salad. You can also char the corn on a stovetop grill pan if you don’t have an outdoor grill.

Seek Out Mexican Crema, If Possible – Create a creamy dressing by mixing mayonnaise, lime juice, and Mexican crema (or sour cream) together. This will add a tangy and creamy element to the salad. Crumbled cotija cheese from a block is better than packaged pre-crumbled Cotija.

Garnish the Salad with Traditional Toppings – Cayenne powder, chopped cilantro, and crumbled cotija cheese are excellent garnishes. You can also add a squeeze of lime juice for a bright and citrusy finish. These toppings will enhance the flavors and give the salad an authentic Mexican street corn taste.

EXPERT TIP: Take extra care when removing the kernels from the cob. If possible, place a smaller bowl upside down in a large bowl and hold the corn in place as you cut away the kernels. This makes it easier to handle the corn and is less messy than doing it on a cutting board.

How To Serve

This really is the quintessential summertime side salad. Our recipe comfortably serves 8 people. Double it if serving a crowd.

We typically serve it at room temperature; however, you can cut the kernels off the cob while they are still warm and quickly mix in the other ingredients. Served warm is very comforting, but so is room temperature.

It’s also spectacular when served with grilled shrimp. Use the marinade from our grilled shrimp and avocado salad for an incredible entree salad.

All of the components can be prepped up to 12 hours in advance. Keep covered in the refrigerator and then bring them together just before serving.

Other Amazing Side Salad Recipes to Try

When a side salad is done right, it can steal the show from all the main dishes. Here is a collection of our favorites:

Best-Ever Potato Salad
Zesty Black Bean and Corn Salad
Tzatziki Cucumber Salad
Cucumber with Fresh Dill Salad
Caprese Pasta Salad
Potato Salad with Creamy Horseradish Dressing
Watermelon Salad with Basil and Feta
Yellow Squash Casserole
Zucchini and Squash Salad with Tomato Relish
Panzanella (Bread and Tomato Salad)
Asian Slaw with Peanut-Ginger Dressing

Watch Us Make 5 Amazing BBQ Sides!

These are all amazing side dishes, without a doubt. But, in the meantime, isn’t this salad calling your name?

There is just so much to love about this amazing side salad.

First and foremost is the vibrant taste. When corn is in season and sweet and bountiful, that is your best option. But frozen corn that you’ve lightly charred in a hot skillet is great, too.

When we serve this to family and friends, especially at a BBQ or picnic, folks always want the recipe. It’s really that good!

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

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

An overhead view of a white bowl that is filled with a large serving of Mexican street corn salad (equites) with a small bowl of crumbled cheese and a fresh jalapeño sitting nearby.

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Mexican Street Corn Salad (Esquites)

Mexican Street Corn Salad (Esquites) is a vibrant explosion of summertime goodness. It's the perfect side dish for a BBQ, picnic, or outdoor gathering. Grilling fresh corn is wonderful, but charring frozen corn in a hot skillet is perfectly fine, too. The salad can be prepared several hours in advance of serving.

Prep Time20

Cook Time10

Total Time30

Course: Side Dish

Cuisine: American / Mexican

Servings:

Calories: 164kcal

Author: Kris Longwell

Equipment

1 Gas, charcoal, or electric grill

Ingredients

olive oil for brushing corn
8 ears corn husked and silk removed
½ cup Mexican crema see NOTES
½ cup mayonnaise
¾ cup Cotija cheese crumbled, plus extra for garnish
1 lime juiced, about 2 tbsp
1½ teaspoon Kosher salt
½ teaspoon cayenne pepper
⅓ cup green onions chopped, about 2 bunches
1 jalapeño stem, seeds, and ribs removed, chopped
⅓ cup cilantro fresh, chopped, plus extra for garnish
lime wedges for garnish

Instructions

Prepare your grill to medium-high heat.
Brush olive oil over all ears of corn. Place the corn over direct heat on the grill and cook until lightly charred, turning occasionally, about 8 to 10 minutes. Remove the corn from the grill and when cool enough to handle, use a large sharp knife to cut the kernels from the cob into a large bowl.
olive oil, 8 ears corn
In a small bowl, mix together the cream, mayonnaise, lime juice, salt, and cayenne. Toss the corn with the green onions, jalapeño, and cilantro. Gently pour the dressing over the vegetables. Pour a little at a time, stirring to coat the veggies. Depending on how wet you prefer your salad, you may not use all of the dressing. Save any leftover dressing for another use.
½ cup Mexican crema, ½ cup mayonnaise, ¾ cup Cotija cheese, 1 lime, 1½ teaspoon Kosher salt, ½ teaspoon cayenne pepper, ⅓ cup green onions, 1 jalapeño, ⅓ cup cilantro
Serve at once, or cover and refrigerate. Set the salad out for about an hour before serving to allow it to come to room temperature. Garnish with extra crumbled Cotija, chopped cilantro, and lime wedges.
lime wedges

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

In the video, we add all of the ingredients to the bowl and then toss to coat. Since then, we've updated the recipe to make the dressing first, and then add as much as you want to reach the desired consistency. If you don't use all of the dressing and then refrigerate the salad, you'll probably want to pour in a little more dressing just before serving, as the veggies will absorb some of it.

If you can't find Mexican crema, combine ¼ cup sour cream with ¼ heavy cream (or half and half). Crumbled Queso Fresco or feta cheese can be substituted for the Cotija.

The salad can be assembled up to 3 to 4 hours before serving. Keep covered in the fridge until about an hour before serving (let it come to room temperature before serving: about 1 hour on the counter).

Leftovers will keep up to 5 days in the refrigerator.

Nutrition

Smoked Steakhouse Burger

June 23, 2024 by Kris Longwell Leave a Comment

We’re taking the all-American hamburger to the next level with this masterpiece.

If you love a good ole hamburger, you and your friends are going to flip for this one. If you don’t have a smoker, don’t fret, the flavors are still amazing when cooked on a grill. Serve with homemade french fries or homemade onion rings for a summertime feast you won’t soon forget! This is right up there with our Cheese-Stuffed Smoked Meatloaf!

How To Make Smoked Steakhouse Burger

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 Tools and Ingredients You Will Need

If you don’t have a smoker, you can certainly cook the burger on the grill. To make the perfect burger, here’s what you’ll need to have on hand:

The Tools

Meat Grinder – Freshly ground meat makes an amazing difference in the taste and texture of your burger.
Smoker – We love our electric Smokin’ Tex and use it constantly. Use Promo Code LOON10 for a 10% discount!
Wood chips – We prefer Hickory for beef, but go with your favorite.
Instant-Read Meat Thermometer – This is a must for ensuring your burgers are perfectly cooked.

The Ingredients

Beef – Preferably freshly ground Wagyu. Ground sirloin, brisket, or beef short ribs are great, too.
Seasoning – You can go with a homemade BBQ beef rub, or simply use a combination of salt, pepper, garlic powder, and onion powder.
Steak sauce – Homemade is the absolute best. But, in a pinch, pick up some top-notch steak sauce and use it.
Mayonnaise – Homemade is great, but quality store-bought is perfectly fine.
Onion – Cut into small strips.
Buttermilk – Chilled.
Flour – All-purpose.
Seasonings – Salt, smoked paprika, garlic powder, cayenne pepper.
Cheese – Sliced Provolone is recommended. Cheddar, Colby, or Gouda are all great choices, too.
Oil – Vegetable or canola. Enough for frying in a skillet.
Buns – Brioche is our favorite. You could go with homemade, but whatever is your favorite will work perfectly.
Butter – Unsalted and softened for buttering the buns.

EXPERT TIP: If possible, use a kitchen scale to weigh your hamburger meat before forming it into patties. This will ensure every hamburger cooks evenly. We find that a third-pound (⅓ lb) burger makes an ideal hamburger. Liberally apply steak sauce after about 30 to 45 minutes of smoking. And then finish the burger off on the grill with a slice of your favorite cheese.

Tips For Making the Perfect Smoked Steakhouse Burger

Grind Your Meat – If you don’t have a meat grinder, go to your local butcher and ask him to grind you top-notch beef such as Wagyu, top sirloin, beef short ribs, or brisket. Freshly ground makes a HUGE difference.

Make the Steak Sauce – Homemade steak sauce is easier to make than you think and it brings up the flavor profile considerably.

Don’t Fry the Onions Too Far in Advance – Don’t fry the onions more than an hour before you plan on serving them. They will lose some of the appealing “crunch” the longer they sit after being fried.

Watch the Internal Temperature of the Burgers – When you finish the burger off on the grill, the patty will continue to cook. For a perfectly ‘medium’ burger, take the patties out of the smoker when they hit 135°F. Remember, a digital thermometer makes all the difference!

EXPERT TIP: It’s easy to fry the onion strips up in a sturdy skillet that is about ½ filled with vegetable oil. Don’t overfill the skillet because the hot oil may overflow, which is dangerous. Once they are golden and crispy, add them to a plate lined with paper towels and hit them with a little coarse sea salt.

How To Serve

Because the burgers take about an hour and a half to get to 145°F, that gives you time to make the steak sauce and fry the onion strips. However, the steak sauce can be made up to several days in advance. We like to double the recipe for the sauce and serve extra for guests to apply more to their burger, if desired.

You definitely want to fry the onions within about an hour (or less) of serving the burgers. You want them to remain extra crispy. If grilling the burgers (and not smoking) the cooking time will be much less. You’ll need to prepare the steak sauce in advance. You can prep the onions all the way up to frying them up to several hours in advance of serving the burgers.

Toasting the buttered buns on the grill, along with the burgers adds a nice toasty flavor to them, which adds to the overall taste profile and texture.

When serving a crowd, we place all of the components of the burgers on platters and in bowls and let guests build their own burgers.

Other Amazing Burger Recipes to Try

Who doesn’t love a good burger? There are many ways to prepare a delicious hamburger, and here is a collection of some of our all-time favorites:

Mushroom Swiss Burger
Black and Bleu Burger
Bulgogi Burger with Easy Kimchi
Best-Ever Gourmet Sliders
Big Mac (Copycat)
Curry Turkey Burger with Grilled Pineapple
Grilled Salmon Burger
World’s Best Veggie Burger
California-Style Plant-Based Burger

These are some of the best hamburgers in the world, without a doubt. But, in the meantime, isn’t this bad boy calling your name?

If you are ready to up the burger game, this is the burger for you.

Smoking imparts an amazing flavor to the beef, but, if you don’t have a smoker, cooking the burgers on the grill is still amazing.

Remember, the homemade steak sauce and fried onions take the burger to the next level. Every bite is a flavor sensation.

By the way, watch Kris and Wesley battle it out in our first-ever Burger Challenge!

NOTE: Remember, if you liked this video, please subscribe to our YouTube Channel!

Now, ready to make one of the best burgers of all time? Go for it!

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

A straight-on view of a smoked steakhouse burger topped with melty provolone cheese and crispy onion strips and a layer of steak sauce aioli on the bottom bun.

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Smoked Steakhouse Burger

Smoked Steakhouse Burger is a true explosion of flavor. To take your burger to the next level, grind top-quality cuts of beef, make the steak sauce from scratch (it's easy), and if possible, smoke them to just barely medium (they'll finish cooking on the grill). Burger perfection!

Prep Time20

Cook Time1 30

Total Time1 50

Course: Lunch / Dinner

Cuisine: American

Servings:

Calories: 768kcal

Author: Kris Longwell

Equipment

1 Smoker electric, charcoal, pellet, or gas
wood chips
Digital thermometer
kitchen scale

Ingredients

1½ lbs beef preferably freshly ground Wagyu or top sirloin
Salt and pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup steak sauce double the recipe, homemade is best
⅓ cup mayonnaise
4 slices Provolone cheese
4 Brioche buns
2 tablespoon unsalted butter

For the Fried Onion Strips

1 medium onion cut into thin strips
1 cup buttermilk
1¼ cups all-purpose flour
1 teaspoon Kosher salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper
vegetable oil for frying

Instructions

Place the onions in a bowl and cover with the buttermilk. Cover with plastic wrap and refrigerate for at least an hour, if possible.
1 medium onion, 1 cup buttermilk
Form the hamburger into third-pound patties (about 5.3 oz each). Liberally season with salt, pepper, onion powder, and garlic powder on both sides.
1½ lbs beef, Salt and pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder
Smoke the patties until an internal temperature reaches 135°F, usually about an hour and a half. (You'll flip the patties and slather them with steak sauce after about 45 minutes).
Meanwhile, make the steak sauce (click on the link for the recipe).
1 cup steak sauce
In a large sturdy skillet, add enough oil to fill it about halfway. Heat the oil to 350°F.
vegetable oil
On a platter, mix together the flour, salt, paprika, and cayenne with a fork until completely combined. Remove the onions from the buttermilk, allowing excess buttermilk to drip off of them. Dredge them through the flour mixture until coated.
1¼ cups all-purpose flour, 1 teaspoon Kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper
Working in batches, carefully lower the breaded onion strips into the hot oil and fry until golden and very crispy. Remove with a metal slotted spoon/spatula/spider and place a plate that is lined with paper towels. Sprinkle salt over the freshly fried onion strips. Repeat with remaining onions.
After about 45 minutes of smoking, slather the tops of the patties with steak sauce and then flip them. Slather on more sauce and continue smoking until they reach 135°F.
Mix together the mayonnaise with 2 tablespoon of the steak sauce. Set aside.
⅓ cup mayonnaise
Crank your grill to high heat. Butter the buns.
4 Brioche buns, 2 tablespoon unsalted butter
Transfer the smoked patties from the smoker to the grill and close the grill lid (if possible). Grill over direct heat for about 1 to 2 minutes. Flip the burgers, add the cheese slices, and place the buns on the hot grates. Cook until the cheese has melted and the buns are toasty, about another 1 to 2 minutes. Remove hamburgers and buns.
4 slices Provolone cheese
To build the burgers, add a healthy slather of the steak sauce/mayo mixture on the bottom bun, then add a cooked hamburger patty, a pile of fried onion strips, and top with the toasted bun top. Serve at once with additional steak sauce on the side.

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 smoker, you can cook these burgers on your grill. You'll get a little smokiness from the flames caused by the juicy burgers.

To finish off the smoked burgers, it's best to give them a quick high-heat sear on your grill or a super hot cast-iron skillet.

The steak sauce can be made several days in advance. Keep covered in the fridge until ready to use.

Nutrition

Baked Hot Honey Chicken

June 19, 2024 by Kris Longwell 5 Comments

Everyone loves a new way to prepare chicken. And when the dish is as delicious as this one is, it’s an even bigger win!

This dish hits all the right notes. The extra-crispy exterior chicken breast is baked in a high-heat oven producing a golden breading and extra juicy cutlets. Control the amount of heat in the hot honey sauce. If you love the taste of classic hot wings, but with a little sweetness, this dish is for you.

How To Make Baked Hot Honey Chicken

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

The ingredients in this incredible dish are pantry-friendly and can be adjusted to your family’s heat preferences. Here’s what you’ll need to have on hand:

For the Chicken

Chicken breast – Boneless, skinless. If they are large, cut them in half vertically and then pound them to about ¼” in thickness. Chicken tenders can also be used.
Flour – All-purpose.
Brown sugar – Dark or light, both are perfectly fine.
Seasonings – Garlic powder, smoked paprika, salt, and pepper.
Eggs – Lightly beaten.
Hot sauce – We recommend Frank’s Hot Sauce.
Cornflakes – Crushed with a food processor in a large baggie and rolling pin or the bottom of a heavy bottle. Panko breadcrumbs can be substituted.
Olive oil – Extra-virgin, canola, or vegetable oil can be substituted.

For the Hot Honey Sauce

Honey – Go with a quality brand for the best flavor.
Hot sauce – Frank’s Hot Sauce is best. But, any cayenne pepper hot sauce will work.
Butter – Unsalted, chilled.
Seasonings – Garlic powder, cayenne powder (optional), red pepper flakes (optional), salt.
Thyme – Fresh, for garnish. It adds great flavor!

EXPERT TIP: Set up a dredging station to bread your cutlets. Rubbing the oil into the cornflakes will help the flakes to get even crispier and more golden.

Tips For Making Perfect Baked Hot Honey Chicken

Pound Chicken Cutlets to Even Thickness – To ensure the cutlets all cook evenly, use precision in pounding them to a thickness of around ¼-inch. If they are thicker, that’s no problem, they just may take longer to cook. An instant-read thermometer will ensure that the cutlets are baked perfectly to 165°F.

Pulverize the Corn Flakes to Your Desired Consistency – We use our food processor to pulverize the corn flakes. If you pulverize them to the point they are like dust, you won’t get as crispy of a breading, but it will still be delicious. You’ll want to have about 4 cups (after crushing about 5 cups of flakes).

Let Guests Add the Hot Honey Sauce – Most people have different spice levels they like in their food. Allowing friends and families to drizzle on their own hot honey sauce will enable them to control how much heat they’ll have on each piece of chicken.

Turn the Cutlets Halfway Through Baking – To ensure even baking, turn the pan 180° around in the oven about halfway through the baking process.

How To Serve

This chicken makes for an amazing chicken dinner or lunch. We love to serve it with a side of our Smashed Potatoes. Start the meal off with a nice green salad for a perfect combination of satisfying flavors

You can also serve this as an appetizer. We often use this recipe, but instead of chicken breasts, we use chicken tenders. They are always huge when served when entertaining guests at a party or for game-day grub.

And if you happen to have cutlets left over, you are in luck. These make absolutely epic sandwiches. Simply toast your favorite sandwich buns, and then heat the leftover cutlets in a 325°F oven with a slice of cheese (ie, cheddar, colby, provolone) over the top. Add a few bread and butter pickles for a sandwich that you will want to serve time and time again.

EXPERT TIP: To ensure perfect baking and a crispy exterior all over the cutlet, place the breaded chicken on a baking rack with a baking sheet.

Other Amazing Chicken Dinner Recipes to Try

If you’re always on the lookout for an amazing new chicken dinner recipe to try, you’ll want to check these out. They are delicious, easy to prepare, and always a hit with family and friends.

Parmesan-Crusted Chicken Cutlets with Vodka Sauce
Chicken Saltimbocca with White Wine Butter Sauce
Chicken and Broccoli Casserole with Cheddar and Rice
Caprese-Stuffed Chicken
Classic King Ranch Casserole
Chicken Florentine (Creamy Chicken and Spinach)
Baked Teriyaki Chicken
Creole Chicken with Rice
Authentic Chicken Fried Rice
Chicken Fricassee
Roasted Chicken and Black Bean Tostadas

These are all amazingly delicious chicken dinners. But, in the meantime, isn’t this “winner winner chicken dinner” calling your name?

If you’re looking for a new chicken dinner that is sure to please even the pickiest eaters in your family, you need to try this recipe.

You can decrease or increase the heat to your own tastes.

And don’t forget, leftovers make amazing sandwiches! Reheat in the oven with a slice of cheese and then top with more sauce, pickles, and toasted buns!

You’ll want to put this amazingly flavorful dish in rotation at once!

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

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

A straight-on view of a cutlet of hot honey chicken that has been cut into strips and drizzled with hot honey sauce and is surrounded by more cutlets and butter pickles.

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5 from 2 votes

Baked Hot Honey Chicken

Baked Hot Honey Chicken is an explosion of flavor. You can easily control the heat levels with the amount of hot sauce and seasonings you include in the sauce. Baking the breaded chicken cutlets gets them perfectly cooked and extra crispy, but, it's also healthier than frying them in oil! See NOTES on how to prepare them in an air fryer.

Prep Time20

Cook Time19

Total Time39

Course: Entree

Cuisine: American

Servings:

Calories: 736kcal

Author: Kris Longwell

Equipment

1 baking sheet with baking rack

Ingredients

For the Chicken

3 lbs chicken breasts boneless, skinless, pounded to ¼-inch thickness
Salt and pepper
¾ cup all-purpose flour
¼ cup brown sugar
1 teaspoon garlic powder
1 teaspoon smoked paprika
3 large eggs
1 tablespoon hot sauce ie, Frank's Hot Sauce
5 cups cornflakes crushed (5 cups uncrushed)
2 tablespoon olive oil

Hot Honey Sauce

½ cup honey
¼ cup hot sauce ie, Frank's Hot Sauce
2 tablespoon unsalted butter
1 teaspoon garlic powder
1 teaspoon cayenne pepper optional, increase for more heat
1 teaspoon red pepper flakes optional, increase for more heat
½ teaspoon salt
1 tablespoon thyme fresh, chopped

Instructions

Preheat oven to 425°F.
If your chicken breasts are large, use a sharp knife to cut the breasts in half, lengthwise. Then pound to ¼ to ⅓-inch in thickness. Liberally salt and pepper the cutlets all over.
3 lbs chicken breasts, Salt and pepper
Place the flour, brown sugar, garlic powder, paprika, ½ teaspoon salt, and ½ teaspoon pepper in a pan or bowl. Stir together with a fork or whisk until completely combined.
¾ cup all-purpose flour, ¼ cup brown sugar, 1 teaspoon garlic powder, 1 teaspoon smoked paprika
In a separate pan (or bowl), add the eggs and lightly beat with the hot sauce.
3 large eggs, 1 tablespoon hot sauce
In a third pan (or bowl), add the crushed cornflakes. Add the olive oil and use your fingers to work the oil into the cornflakes.
5 cups cornflakes, 2 tablespoon olive oil
Working one cutlet at a time, dredge the seasoned chicken through the flour, turning it to completely coat. Lower into the egg mixture and turn to coat. Allow excess egg to drip off of the chicken. Place into the cornflakes and press to help them adhere. Turn over and use your fingers to help completely cover the cutlets with the cornflakes. Place on a baking pan that is lined with a baking rack. Continue with the remaining cutlets.
Bake the chicken for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reaches 165°F.
While the chicken is baking, add all of the sauce ingredients into a small saucepan and heat over medium heat. Simmer and keep warm until the chicken is ready.
½ cup honey, ¼ cup hot sauce, 2 tablespoon unsalted butter, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon red pepper flakes, ½ teaspoon salt
Serve the chicken with hot honey sauce drizzled over the top and garnished with chopped fresh thyme. Serve extra sauce on the side.
1 tablespoon thyme

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.

To cook the cutlets in an air fryer: Preheat the air fryer to 400°F. Spray the basket and breaded chicken liberally with cooking spray. Working in batches, cook for 5 minutes, open the basket and flip the cutlets, cook for another 5 minutes, or until internal temperature reaches 165°F.

The recipe, as written (including the teaspoon cayenne and teaspoon red pepper flakes) is a bit on the spicy side. To reduce to mildly spicy, eliminate the cayenne and red pepper flakes).

Leftovers will keep, covered, in the fridge for up to 5 days. Reheat (uncovered) on a baking sheet in a 325°F until heated through and lightly crispy again. These make amazing sandwiches! Reheat the sauce in the microwave.

Nutrition

Spinach and Ricotta Cannelloni with Meat Sauce

June 16, 2024 by Kris Longwell 2 Comments

This dish checks all the boxes for Italian comfort food and does not disappoint.

Cannelloni is similar to manicotti, but the texture of the tubular pasta is slightly different. Making homemade pasta is easier than you think and truly brings the dish to the next level. You can keep it vegetarian and top it with homemade marinara, rather than the meat sauce. And, much of the dish can be prepared in advance!

How to Make Spinach and Ricotta Cannelloni with Meat Sauce

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 are three main components to making this amazing dish: sauce, filling, and pasta. Here’s what you’ll need to have on hand to bring it all together:

For the Sauce

Oil – Olive oil or extra-virgin olive.
Onion – Finely chopped.
Garlic – Minced.
Italian sausage – Sweet, hot, or mild.
Beef – 85% lean is recommended.
Whole tomatoes – Canned San Marzano (certified) are best.
Tomato purée – Found in the canned tomato section of most supermarkets. Crushed tomatoes can be substituted.
Seasonings – Salt and pepper.
Oregano – Dried is great.
Basil – Fresh is best.

For the Filling

Spinach – Fresh, mature spinach is best, with stems removed. Baby spinach, or even frozen will work, too. Be sure to squeeze out all excess water.
Seasonings – Salt and pepper.
Ricotta cheese – Whole milk is highly recommended.
Eggs – Lightly beaten.
Parmesan cheese – Grated.

For the Assembly

Pasta – Fresh is definitely best. Cooked lasagna noodles can be used as a substitute.
Parmesan cheese – Grated.
Parsley – Fresh and chopped, for garnish.

EXPERT TIP: Canned San Marzano whole tomatoes are our tomatoes of choice for the sauce. Make sure the can says “Certified” to ensure the tomatoes are actually imported from Italy.

How To Make Perfect Spinach and Ricotta Cannelloni

Use Fresh Spinach and Top-Notch Ricotta – Fresh spinach and high-quality ricotta cheese will enhance the flavors of the cannelloni and provide a creamy, rich filling.

Homemade Pasta is Best – If possible, make the pasta from scratch. It truly takes the dish to the next level.

Season and Simmer the Sauce – Seasoning the meat sauce with a variety of herbs and spices, such as oregano, basil, and garlic, will add depth of flavor and complement the richness of the filling. And let it simmer for at least 15 to 20 minutes.

How To Serve

This dish works wonderfully as an appetizer or a main dish.

If serving as an appetizer, make smaller cannelloni. A 2-4″ square piece of pasta is perfect.

When serving as a main dish, a Caesar salad and fresh rolls are all that’s needed for the perfect Italian dinner.

EXPERT TIP: Don’t skimp when adding the filling. For a 4-6″ pasta sheet, a full three tablespoons of filling will do the trick. Roll tightly and then layer seam side down in the dish.

Other Classic Italian Recipes To Make at Home

If you love Italian cuisine, you are going to love this collection of classic recipes. Making them from scratch is simply the best.

Lasagna with Meat Sauce
Eggplant Parmesan Casserole
Best-Ever Baked Ziti
Stuffed Manicotti
Easy Ravioli with Tomato Basil Sauce
Chicken Lasagna with White Sauce
Eggplant Rollatini
Sicilian-Style Lasagna

These are all classic and amazing in their own way. But, in the meantime, isn’t this dish calling your name?

This is Italian cuisine at its very best.

And remember, making homemade pasta is not difficult, and it puts the dish over the top!

Pure comfort and so much fun to make! Every bite is Italian food perfection!

Ready to make the best Italian dish this side of Rome? Go for it!

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

A close-up view of two spinach and ricotta cannelloni and meat sauce sitting on a white dinner plate and garnished with chopped parsley and grated Parmesan cheese.

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5 from 1 vote

Spinach and Ricotta Cannelloni with Meat Sauce

This dish is about as classic comfort food as you will find. Making the homemade pasta puts it over the top, but cooked lasagna noodles are a perfectly fine substitution. The sauce and the filling can be made up to a day in advance. Serve as an appetizer or a main dish.

Prep Time45

Cook Time1

Total Time1 45

Course: Appetizer / Entree

Cuisine: Italian, Italian / American

Servings: people

Calories: 687kcal

Author: Kris Longwell

Equipment

Food processor
Pasta attachment

Ingredients

For the Sauce

2 tablespoon olive oil
1 medium yellow onion chopped
2 cloves garlic minced
½ lb Italian sausage sweet or hot, if links: remove the casings
½ lb ground beef 85% lean
Kosher salt and freshly ground pepper
1 28 oz. can whole tomatoes San Marzano are excellent
1 28 oz. can tomato puree
1 tablespoon Italian seasoning dried, or dried oregano
¼ cup basil fresh, chopped

For the Filling

1 lb spinach washed and stems removed
Kosher salt and freshly ground pepper
2 lb ricotta cheese whole milk
2 large eggs lightly beaten
1½ cups Parmesan cheese grated, divided

ASSEMBLY

1 lb fresh pasta dough or dried lasagna noodles
Parmigiano-Reggiano for topping
2 tablespoon Italian parsley chopped, for garnish

Instructions

Make the Sauce

In a large skillet, over medium heat, warm the olive oil.
2 tablespoon olive oil
Add the onion and saute until golden, 4 to 5 minutes. Add the garlic, and cook for another minute.
1 medium yellow onion, 2 cloves garlic
Stir in the sausage, beef, and a healthy pinch of salt and pepper.
½ lb Italian sausage, ½ lb ground beef, Kosher salt and freshly ground pepper
Cook, stirring and breaking up the meat with a wooden spoon, until meat is browned, about 7-8 minutes. At this point, if too much fat has rendered, tilt the skillet and remove excess with spoon (leave some, or all...it will incorporate as it cooks down).
Squeeze the whole tomatoes into the skillet, and then add the liquid, tomato purée, Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper. Simmer until the sauce has thickened slightly, about 15 - 20 minutes. Stir in basil and set aside.
1 28 oz. can whole tomatoes, 1 28 oz. can tomato puree, 1 tablespoon Italian seasoning, ¼ cup basil

Make the Filling

In a large saucepan, combine the spinach, ¾ cup water, and a pinch of salt.
1 lb spinach
Cover and turn the heat to medium. Spinach will be piled high, but will quickly wilt down.
Cook until tender, about 3 - 4 minutes. Drain the spinach and let it cool, then squeeze out the excess liquid. Chop the spinach.
In a bowl, stir together the spinach, ricotta, eggs, 1 cup of Parmesan, and a healthy pinch of salt and pepper. Cover and refrigerate if not using immediately.
Kosher salt and freshly ground pepper, 2 lb ricotta cheese, 2 large eggs, 1½ cups Parmesan cheese

Prepare the Pasta

Make fresh pasta sheets, then boil for about 2 minutes. Gently drain water and place sheets on a cutting board and cut 4"x6" rectangles with a pizza cutter. OR, boil dried lasagna noodles (according to package instructions), drain, and cut 4"x6" squares. Toss with a little olive oil to prevent sticking.
1 lb fresh pasta dough

Assemble and Finish the Dish

Preheat oven to 375°F.
Spread a thin layer of the sauce in the bottom of two 9x13-inch baking dishes.
Lay a pasta square on a work surface, spoon about 3 tablespoons of the filling along the long end of the rectangle, and then roll it into a tube.
Place the tube, seam side down, in one of the prepared dishes.
Fill the remaining pasta rectangles in the same way and arrange them in the dishes.
Spread the remaining sauce on top of the rolls, dividing evenly between the dishes.
Sprinkle remaining cheese over the top.
Parmigiano-Reggiano
Bake the cannelloni until sauce and cheese are bubbling, about 40 minutes. Garnish with extra Parmesan cheese and fresh parsley. Serve at once.
2 tablespoon Italian parsley

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 and the filling can be made up to 1 to 2 days in advance. Keep covered in the fridge until ready to use. No need to reheat the sauce.

Leftovers will keep covered in the fridge for up to 5 days. Reheat (covered with foil) in a 325°F oven for 20 to 30 minutes, or until heated through.

Nutrition

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

New England-Style Crab Cakes

June 9, 2024 by Kris Longwell 7 Comments

If you love crab cakes, then this is the recipe for you.

You may be wondering what makes a crab cake New England-style. They are crispy on the outside and very creamy and crabby on the interior. They are easy to prepare and truly spectacular. Even non-seafood lovers flip for these cakes. The homemade tartar sauce puts them over the top!

How To Make New England-Style Crab Cakes

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

Here’s what you’ll need to have on hand to make these incredible crab cakes:

Breadcrumbs – Panko is best, but you could go with regular breadcrumbs, or even fresh. Toasting them makes the cakes extra crispy. You don’t need to toast the breadcrumbs that you’ll add to the crab cake filling.
Butter – Unsalted.
Onion – Finely chopped.
Red bell pepper – Seeded and finely chopped. You could substitute a green or yellow pepper, if desired.
Garlic – Finely minced.
Seasonings – Salt and pepper.
Parsley – Fresh Italian, flat-leaf, chopped.
Eggs – You’ll need a couple for the cakes and then a few more for the batter. Have an extra one on hand in case you need more for the batter.
Mayonnaise – Homemade or store-bought.
Vinegar – Red wine is recommended, but white wine or apple cider vinegar would work, too.
Mustard – Dijon is best. Country or stone-ground is good but will give a more pronounced flavor.
Capers – Drained.
Hot sauce – Tabasco is great.
Worcestershire sauce – Don’t skip this ingredient.
Crabmeat – Lump is recommended. Jumbo lump crab is expensive and not necessary.
Oil – Vegetable or canola oil, for frying.
Lemon wedges – For garnish.
Tartar sauce – Homemade is easy and makes these crab cakes restaurant-quality.

Tips for Making Perfect New England-Style Crab Cakes

Use Quality Lump Crab Meat – The key to a perfect crab cake is fresh lump crab meat. Jumbo lump isn’t necessary, but quality lump crab makes all the difference. Please don’t use imitation crab.

Binding Agents Are Critical – To help hold the crab cakes together and prevent them from falling apart, use a combination of mayonnaise, Dijon mustard, and egg. This will also add flavor and moisture to the crab cakes.

Toast the Panko Breadcrumbs – Panko breadcrumbs are larger and lighter than traditional breadcrumbs, which creates a crispy, crunchy coating. To ensure an extra crispy breading, toast the breadcrumbs before breading and then frying.

Fry in Hot Oil – Quickly frying the cakes in hot vegetable (or canola) oil delivers the classic crispy exterior. You can also bake them at 400°F for 20 minutes, or until crispy. Cook them in your air-fryer by spraying the basket with cooking spray and then air-frying them at 350°F for 12 minutes, flipping halfway.

EXPERT TIP: Have an extra egg or two on hand for breading the cakes. You may need to add another one to the egg wash if you don’t have enough. Chilling the cakes makes them much easier to handle during the breading process.

How To Serve

The wonderful thing about this recipe is that you can make small little cakes to serve as a party appetizer, form smaller patties for an appetizer to a meal, or make them full size as a filling entrée.

You will definitely want to serve these with our homemade tartar sauce, which can be made up to three days in advance.

If serving as the main dish, a simple arugula salad dressed with olive oil, lemon juice, salt, and pepper is a wonderful accompaniment. If you’re feeling adventurous, whip up a batch of homemade hush puppies!

EXPERT TIP: It won’t take long for the crab cakes to get golden and crispy in the oil. Use a candy thermometer to ensure your oil temperature is 350°F. If you don’t have a thermometer, simply toss in a little piece of bread. When it sizzles and then turns golden and crispy within about a minute, you’re good to go. If it burns quickly, the oil is too hot. If it doesn’t brown within a minute, your oil isn’t hot enough.

Other Amazing Seafood Classic Recipes To Try

When seafood is fresh and prepared correctly, it is absolutely amazing and delicious. Here is a collection of some of our favorites that you will want to prepare for your loved ones:

Classic Fish and Chips
Southern-Style Crab Cakes
Crab-Stuffed Shrimp
Crispy Crab Beignets
Fried Oysters and Littleneck Clams
Beer Batter Fried Shrimp
Sautéed Soft-Shell Crabs
Lump Crab au Gratin
Spaghetti Vongole (White Clam Sauce)
Classic Fried Calamari with Homemade Cocktail Sauce
Fried Catfish Po-Boy

All of these are seafood perfection and you need to make them as soon as possible! But, in the meantime, isn’t this dish calling your name?

We need to say this again, if you love crab cakes, this is the recipe for you.

It’s not fishy tasting at all, and the combination of crispy on the outside and creamy on the inside is just unbeatable.

And, we can’t stress enough, homemade tartar sauce puts it over the top.

Ready to make the best crab cakes this side of Boston? Go for it!

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

A straight-on view of two New England-style crab cakes that are on a black dinner plate both with a strip of tartar sauce on them and sitting next to lemon wedges.

Print Recipe

5 from 4 votes

New England-Style Crab Cakes

New England-Style Crab Cakes are crispy on the outside and creamy and crabby on the inside. The flavor profile is spot-on and not overly fishy tasting. The homemade tartar sauce is easy and puts them over the top!

Prep Time15

Cook Time20

Chill time1

Total Time1 35

Course: Appetizer / Entree

Cuisine: New England / Seafood

Servings:

Calories: 569kcal

Author: Kris Longwell

Equipment

1 large sturdy skillet 12-inch cast-iron is ideal
Candy thermometer

Ingredients

2¼ cups Panko breadcrumbs divided
2 tablespoon unsalted butter
½ cup onion finely chopped
½ cup red bell pepper seeded and finely chopped
2 cloves garlic minced
2 tablespoon Italian flat-leaf parsley fresh, chopped, plus more for garnish
5 eggs divided
½ cup mayonnaise
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon capers drained
2 teaspoon hot sauce ie, Tabasco
2 teaspoon Worcestershire sauce
1 lb lump crabmeat drained and picked over
salt and pepper
vegetable oil for frying
lemon wedges for garnish
tartar sauce for serving

Instructions

Preheat oven to 375°F.
Sprinkle 2 cups of the Panko breadcrumbs over a baking sheet. Toast the breadcrumbs for 4 to 6 minutes, or until golden, stirring halfway through. Transfer to a bowl and set aside.
2¼ cups Panko breadcrumbs
Melt the butter in a medium saucepan over medium heat. Add the onion and red bell peppers and cook, stirring often, until soft, about 4 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Stir in the parsley and set aside to cool.
2 tablespoon unsalted butter, ½ cup onion, ½ cup red bell pepper, 2 cloves garlic, 2 tablespoon Italian flat-leaf parsley
In a large bowl, add 2 eggs and lightly beat them. Add the mayonnaise, vinegar, mustard, capers, hot sauce, Worcestershire sauce, crab meat, ¼ cup Panko breadcrumbs (un-toasted), and onion/pepper mixture. Add ½ teaspoon salt and pepper, each. Use your hands, or a wooden spoon to mix until combined. Cover with plastic wrap and refrigerate for 15 to 30 minutes.
5 eggs, ½ cup mayonnaise, 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon capers, 2 teaspoon hot sauce, 2 teaspoon Worcestershire sauce, 1 lb lump crabmeat, salt and pepper
Place the toasted breadcrumbs in a shallow bowl. In a different bowl, add the remaining 3 eggs plus about 1 tablespoon of tap water and mix until combined.
Form 3 to 4 oz crab cakes with your hands. Place in the egg wash and flip to cover. Gently shake off excess egg. Dredge the crab cake in the breadcrumbs. Place on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes. (If longer, cover with plastic wrap for up to 5 hours).
Place the oil in a sturdy skillet and heat over medium-high heat until a thermometer reaches 350°F.
vegetable oil
Working in batches, fry the crab cakes until golden and crispy all over, about 4 minutes, flipping halfway through.
Serve at once with lemon wedges and tartar sauce. Garnish with chopped parsley, if desired.
lemon wedges, tartar sauce

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 crab cakes can be breaded and kept covered (with plastic wrap) in the fridge for up to 5 hours before frying them.

Reheat leftovers in a 325°F oven (covered) for 15 to 20 minutes.

The crab cakes can be frozen for up to several months. Thaw and cook as instructed.

Nutrition

Chocolate Cupcakes with Marshmallow Filling

June 6, 2024 by Kris Longwell 7 Comments

If you love chocolate and if you love cupcakes, then you need to check this out.

There’s just something about a perfectly baked cupcake that is loved by kids and adults alike. These cupcakes are reminiscent of the famed chocolate ding-dong by Hostess. The cake is very moist and loaded with layers of chocolate. The marshmallow filling is creamy and so satisfying. Serve these with our Coconut and Lemon Curd Cupcakes for the perfect dessert!

How To Make Chocolate Cupcakes with Marshmallow Filling

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

If you love to pile your icing nice and high (like Wesley does), then you’ll want to double the icing recipe. Several items need to be at room temperature. Take note of these. To make these wonderful cupcakes, here’s what you’ll need to have on hand:

For the Cupcake Batter

Unsweetened Natural Cocoa Powder – Hershey’s is our cocoa powder of choice.
Water – Boiling
Buttermilk – Whole or low-fat will work.
Flour – All-purpose.
Baking soda – Make sure it’s somewhat fresh (not years old in the fridge).
Salt – Table salt is perfectly fine.
Butter – Unsalted and at room temperature.
Sugar – Granulated
Brown sugar – Light or dark will work.
Eggs – Preferably room temperature, if possible.
Vanilla extract – We love Nielsen Massey.

For the Marshmallow Filling

Confectioners’ Sugar – Also known as Powdered Sugar.
Marshmallow Creme – Found in the baking section of most well-stocked supermarkets. Marshmallow Fluff is good and easy to find.
Butter – Unsalted, and at room temperature.
Vanilla extract
Heavy cream – Can substitute half and half.

For the Chocolate Cream Cheese Frosting

Cream cheese – Room temperature.
Butter – Unsalted, room temperature.
Unsweetened Natural Cocoa Powder
Confectioner’s Sugar – Also known as Powdered Sugar.
Cupcake Gems – Or, any kind of decoration glitter. These can be found in the baking section of most well-stocked supermarkets.

EXPERT TIP: We recommend using muffin tin cupcake liners for these cupcakes. However, if you don’t want to use the liners, be sure to spray the pan liberally with cooking spray. Only fill the batter about two-thirds the way up the liner. The cupcakes will rise somewhat as they bake.

Tips for Making the Best Chocolate Cupcakes With Marshmallow Filling

Don’t Bake Too Long – Baking time for the cupcakes may vary for a variety of factors. Have a toothpick ready to insert when they look done. If you bake them too long, they will dry out somewhat and not be extra moist.

Let the Cupcakes Cool – You’ll want to let the cupcakes cool (preferably on a rack) before cutting out the holes to fill with the cream. This will make removing a portion of the cupcake easier.

Make Sure Butter and Cream Cheese Are Room Temperature – For the batter and for the chocolate cream cheese frosting, make sure the cream cheese and butter are at room temperature to achieve a smooth and creamy texture.

Don’t Forget to Garnish – After frosting garnish with chocolate shavings or sprinkles to add a decorative touch and extra burst of chocolate flavor.

EXPERT TIP: For ease, use a small spoon to transfer the cream into the interior of the cupcakes. You can create the little well in the kitchen with a small sharp knife, or a small spoon. For more precision, pipe the marshmallow filling into the cupcakes via a pastry bag.

How To Serve

These cupcakes can be prepared up to 24 hours in advance of serving. We recommend covering them (if possible) and refrigerate up to 1 hour before you plan to serve them. They are best served at room temperature.

These cupcakes a rich, moist, with a deep chocolate taste. A cold glass of milk is the perfect accompaniment to them.

As mentioned, if you love a ton of frosting, then double the recipe (for the frosting) and pipe it nice and tall, in a circular fashion. Or, you can use a small spatula to simply frost the top of each cupcake.

Other Chocolate Dessert Recipes to Try

If you and members of your family are crazy for chocolate, then everyone will flip for this collection of recipes starring delicious chocolate.

Classic Chocolate Cake
Best German Chocolate Cake
Texas Chocolate Sheet Cake
Triple Chocolate Mousse Cake
Ultimate Fudge Brownies
Cheesecake Brownies
Chocolate Eclairs
Best-Ever Chocolate Meringue Pie
Classic Chocolate Chunk Cookies
Chocolate Delight from Scratch
Chocolate Toffee with Almonds
Yule Log (Chocolate Christmas Cake)

These are all loaded with amazing chocolate flavor and couldn’t be better. But, in the meantime, aren’t these gems calling your name?

These cupcakes are designed to be very moist and almost melt-in-your-mouth delicious.

For that matter, along with the mile-high frosting, you’ll want to have plenty of napkins on hand.

These are a chocolate lover’s dream come true. But, the creamy marshmallow filling is the surprise that truly puts them over the top!

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

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

A straight-on view of chocolate cupcakes with marshmallow filling topped with gold edible glitter gems.

Print Recipe

5 from 1 vote

Chocolate Fudge Cupcakes with Marshmallow Filling

These cupcakes are so delicious and they'll take you back to your fondest childhood memories. The cupcakes are moist and tender and the icing is a classic cream cheese frosting with chocolate. And the marshmallow filling pus it over the top. A favorite a kids and adults alike!

Prep Time30

Cook Time20

Resting time20

Total Time1 10

Course: Cupcakes, Dessert

Cuisine: American, easy cupcake recipe, how to make chocolate cupcakes

Servings: people

Calories: 678kcal

Author: Kris Longwell

Equipment

standard muffin pan
cupcake paper liners if not using liners, you'll need to spray the pan with cooking spray.
toothpick for testing cupcake doneness.
Pastry bag with tip optional

Ingredients

For the Cupcake Batter

¾ cup natural cocoa powder
⅔ cup boiling water
1 cup buttermilk
1¾ cups all-purpose flour
1½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter 1½ sticks, room temperature
1 cup sugar
½ cup brown sugar light or brown
3 large eggs
2 teaspoon vanilla extract

For the Marshmallow Filling

6 tablespoon unsalted butter room temperature
1½ cup confectioners' sugar
1 cup marshmallow creme "fluff"
1 teaspoon pure vanilla extract
2 tablespoon heavy cream

For the Chocolate Cream Cheese Frosting

8 oz cream cheese room temperature
½ cup unsalted butter 1 stick, room temperature
2 teaspoon vanilla extract
½ cup unsweetened cocoa powder
3 to 4 cups confectioners' sugar
gold cupcake gems optional

Instructions

Preheat oven to 350°F.
Line standard muffin cups with paper liners, or grease with butter and dust with flour (you'll have enough batter for 18 to 20 cupcakes).

Make the Cupcakes

Place the cocoa powder in a bowl and slowly whisk in the boiling water until fully incorporated.
¾ cup natural cocoa powder, ⅔ cup boiling water
Let cool slightly, then whisk in the buttermilk.
1 cup buttermilk
In a different bowl, whisk together the flour, baking soda, and salt.
1¾ cups all-purpose flour, 1½ teaspoon baking soda, ½ teaspoon salt
In the bowl of a mixer fitted with the paddle attachment, beat (also known as "creaming") the butter and sugars on medium until combined and fluffy.
¾ cup unsalted butter, 1 cup sugar, ½ cup brown sugar
One at a time, add the eggs, beating well after each addition. Add the vanilla with the final egg.
3 large eggs, 2 teaspoon vanilla extract
Reduce the speed to low and add the flour mixture in 3 additions, alternating with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat until just combined.
Divide the batter among the prepared muffin cups, filling them about three-quarters way up.
Bake the cupcakes until they are puffed and slightly springy to the touch and an inserted toothpick comes out clean. About 20 minutes.
Let cool slightly, then remove the cupcakes from the pan and cool completely on wire racks.

Make the Filling and Fill the Cupcakes

Place the softened butter in the bowl of a mixer and add the sugar. Using the paddle attachment, beat on medium speed until lightened.
6 tablespoon unsalted butter, 1½ cup confectioners' sugar
Add the marshmallow cream (fluff), vanilla, and cream, beating until light and fluffy. Set aside.
1 cup marshmallow creme "fluff", 1 teaspoon pure vanilla extract, 2 tablespoon heavy cream
Using a small sharp knife, create a hole in the top of each cupcake about 1½ inches round and 1 inch deep.
Fill each cavity with marshmallow filling.

Make the Frosting and Top the Cupcakes

In a large bowl with an electric mixer (or use your stand mixer), beat together the softened cream cheese, butter (1 stick softened), and vanilla extract until light and fluffy.
8 oz cream cheese, ½ cup unsalted butter, 2 teaspoon vanilla extract
Beat in the cocoa powder until combined. Begin adding the confectioners' sugar until a frosting consistency is reached, usually about 3 cups.
½ cup unsweetened cocoa powder, 3 to 4 cups confectioners' sugar
Use an offset spatula or a pastry bag (with a tip) to frost the cupcakes. Sprinkle with cupcake gems, if using.
gold cupcake gems

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.

Make sure your butter (for the cupcake batter), as well as your butter and cream cheese (for the frosting) are at room temperature.

If you like to pile the frosting nice and high (similar to what we did for the photos and in the video), you'll need to double the frosting ingredients.

The cupcakes can be made up to 2 days in advance of serving. If possible, keep them covered and in the refrigerator. Let them sit out at room temperature for a minimum of 1 hour before serving.

Leftovers will keep covered for approximately 5 days. They can be frozen but they will lose the moist consistency after thawing.

Nutrition

POST UPDATE: This was originally published in September 2017, but was updated with improved tweaks to the recipes, new tips and photography, and a fabulous new video in June, 2024!.

Chicken Saltimbocca with White Wine Sauce

June 2, 2024 by Kris Longwell 9 Comments

This dish is inexpensive, can be prepared in about half an hour, and is still restaurant-quality. It’s really that good.

There is so much to love about this dish. It’s so easy that it makes for a wonderful weeknight meal, but, it’s so good and so gorgeous, it’s also perfect for entertaining. We love to serve it with our balsamic roasted potatoes with herbs and a simple arugula salad. It truly is a spectacular meal with such little effort!

How To Make Chicken Saltimbocca with White Wine Butter Sauce

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 are just a handful of ingredients needed to bring this iconic dish together. Traditionally, the dish is served with veal. If you prefer veal, simply follow the recipe using thin veal cutlets (scaloppine) in place of the chicken. Here’s what you’ll need to have on hand:

Chicken breast cutlets – Thinly cut. If you can’t find thin-cut breasts, simply cut a skinless, boneless breast in half and then pound between wax paper to about ¼-inch thickness.
Prosciutto – Thinly sliced (you’ll need one piece of prosciutto for every chicken cutlet).
Sage – Fresh is a must. Look for sage with nice large leaves.
Flour – All purpose.
Seasonings – For the cutlets, all you need is black pepper for the flour breading. The prosciutto is salty, so additional salt isn’t needed, though you might want to add a pinch to the sauce.
Oil – Olive oil, extra-virgin, or vegetable oil are all acceptable. We use olive oil.
White wine – A nice dry white wine such as Chardonnay or Sauvignon Blanc is recommend. We don’t recommend cooking wine. If you don’t want to cook with wine (99% of the alcohol will cook out), simply omit it.
Broth – Chicken broth or stock is recommended. However veal stock or vegetable stock will work, too.
Butter – Unsalted.

EXPERT TIP: Be sure to use a toothpick to thread the prosciutto and sage to the chicken. After dredging the cutlet in flour, gently shake the excess off before adding to the hot oil.

Tips for Making Perfect Chicken Saltimbocca with White Wine Butter Sauce

Gently Pound Chicken Breasts – Use a mallet or the bottom of a measuring cup to pound the cutlets to about ¼-inch thickness. This will ensure even cooking and a tender texture. Don’t overdo it though, otherwise, the meat will start to shred.

Quality is Best – When choosing prosciutto, don’t skimp. The flavor is key to delicious saltimbocca. Thinly sliced is best.

Deglaze the Pan – After searing the cutlets, little pieces of goodness will stick to the pan. There is a ton of flavor in those little bits. Pour in the wine and immediately use a wooden spatula to scrape them up. They add so much flavor!

Finish the Dish with Cold Butter – Swirling in cold butter creates a velvety, glossy sauce that will perfectly complement the perfectly cooked chicken.

EXPERT TIP: You’ll want to simmer the broth and reduced wine over medium-high heat for about 10 minutes. You’ll know the sauce is ready when you can scrape a spatula or spoon through the sauce and it slowly fills in the open gap in the bottom of the skillet.

How To Serve

Typically, we like to serve two cutlets per serving/guest. However, depending on the thickness of the cutlet, one cutlet could be just the right size. Take this into consideration when looking at your cutlets.

If you want to serve the saltimbocca with pasta, we recommend doubling the sauce (or even triple it). It’s amazing tossed with freshly made pasta.

A starch side dish of potatoes makes a wonderful accompaniment to savory chicken with luxurious sauce. Roasted balsamic potatoes or mashed potatoes are perfect. Sautéed broccoli with garlic and lemon rounds out a perfect meal.

Other Amazing Italian Chicken Recipes to Try

If you love Italian food, and if you love chicken, you and your family will flip for this collection of recipes.

Chicken Piccata
Chicken Marsala
Creamy Chicken Florentine
Classic Chicken Cacciatore
Tuscan Chicken with White Beans and Sage
Parmigiana Chicken
Caprese Stuffed Chicken Breast
Parmesan Crusted Chicken with Vodka Pink Sauce

These are all classic and always a huge hit when we serve them to friends, family, and guests. But, in the meantime, isn’t this dish calling your name?

How Much Can Be Made In Advance?

Since the dish comes together so quickly, it’s perfect for entertaining.

To help you with timing, thread the chicken cutlets with the prosciutto and sage up to several hours in advance. Keep them on a baking sheet or large platter, cover them tightly with plastic wrap, and keep them in the fridge until about 30 minutes before you start cooking.

You can even prepare the dish completely ahead of time (2 to 3 hours before serving). About 15 minutes before serving, heat the sauce to a mild simmer and then place the cooked cutlets in the sauce and simmer until cooked through, about 10 to 12 minutes.

EXPERT TIP: Be sure to pour the sauce into a vessel that you can serve at the table. Guests will definitely want to spoon more of the sauce onto the cutlets.

This has become a go-to chicken dish in our house. It’s easy and inexpensive, and the flavor combination is truly restaurant-quality.

Be sure to resist the temptation to overcook the chicken cutlets. 2 to 3 minutes per side will cook them perfectly and they will be juicy and very tender.

Serve this and get ready for plenty of rave reviews. It is likely to become a staple in your recipe rotation. They also make amazing sandwiches the next day, in the unlikely event that you have any leftovers!

Ready to make the best chicken dish this side of Rome? Go for it!

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

An overhead view of six fully cooked chicken saltimbocca cutlets in a skillet that are topped with crispy prosciutto and a sage leaf all resting in a white wine butter sauce.

Print Recipe

5 from 4 votes

Chicken Saltimbocca with White Wine Sauce

Saltimbocca translates to "jump in the mouth" and that is the perfect description. The flavor combination of the tender chicken with the crispy prosciutto and sage and then the luxurious white wine butter sauce is unforgettable. And it all comes together in about 30 minutes!

Prep Time10

Cook Time22

Total Time32

Course: Entree

Cuisine: Italian

Servings:

Calories: 482kcal

Author: Kris Longwell

Equipment

1 Large skillet 12-inch is perfect.
Toothpicks for threading the prosciutto and sage onto the chicken

Ingredients

1½ lb chicken breast thinly sliced, pounded to ¼-inch thickness
3 oz prosciutto thinly sliced
6 to 8 fresh sage leaves cut from the stems
1 cup all-purpose flour
Salt and pepper
¼ cup olive oil
¼ cup dry white wine
1 cup chicken broth
4 tablespoon unsalted butter chilled

Instructions

Place a slice of prosciutto on top of each pounded cutlet. Place one sage leaf in the middle of the prosciutto slice. Use a toothpick to gently thread the prosciutto and sage to the chicken (see video for reference).
1½ lb chicken breast, 3 oz prosciutto, 6 to 8 fresh sage leaves
Place the flour onto a platter or large plate. Stir in ½ teaspoon black pepper into the flour (no need to add salt, the prosciutto is salty enough). Dredge each cutlet through the flour until fully coated. Shake off any excess flour. Set aside.
1 cup all-purpose flour, Salt and pepper
Heat the oil in a large skillet over medium-high until shimmering. Place the cutlets into the oil, prosciutto-side down, carefully nudging them around in the oil a bit to keep them from sticking to the skillet. After 2 to 3 minutes, the prosciutto should be getting crispy. Flip the cutlets over and cook for another 2 to 3 minutes, nudging the cutlets around occasionally. You may need to do this step in batches. Place cooked cutlets on a platter or cutting board.
¼ cup olive oil
Discard excess oil in the pan (pour into a heatproof bowl and discard safely). Heat the skillet over medium heat and add the wine, using a wooden spatula to scrape up any bits stuck in the pan. Simmer until reduced by half, about 1 to 2 minutes. Stir in the chicken broth and simmer until reduced in half, and slightly thickened, about 10 minutes. Add a pinch of salt and pepper to the sauce. Taste and add more salt, if desired.
¼ cup dry white wine, 1 cup chicken broth
Stir in the chilled butter until melted. Place the chicken cutlets in the sauce and simmer until heated through, only 3 to 5 minutes. Remove the toothpicks and then serve at once passing extra sauce on the side.
4 tablespoon unsalted butter

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.

Thin slices of veal (scaloppine) can be used in place of the chicken (this is traditional).

Don't forget to remove the toothpicks before serving the saltimbocca.

Leftovers will keep covered in the fridge for up to 5 days. Reheat in a covered dish in the oven (325°F) for about 15 minutes, or in leftover sauce on the stove until heated through. Leftover cutlets make amazing sandwiches.

See the blog post for instructions on do-ahead steps.

Nutrition

Salisbury Steak with Mushroom Brown Gravy

May 29, 2024 by Kris Longwell 6 Comments

This dish is classic and truly stands the test of time, mainly because it’s just downright delicious.

Think of these as meat loaves simmering in a flavorful brown gravy. To keep the steaks extra moist, we use the same technique that we use in our pillowy Italian-style meatballs and Best-Ever Meatloaf. Fresh breadcrumbs soaked in whole milk. And you’ll also love how easy the dish is to prepare. A guaranteed family favorite!

How To Make Salisbury Steak with Mushroom Brown Gravy

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

As you might expect, there is nothing exotic in the ingredients list at all. Many of the items you will probably already have on hand. Here’s what you’ll need to have:

For the Steaks

Olive oil – Or extra-virgin olive oil, or vegetable oil.
Onion – Finely chopped.
Garlic – Minced.
Breadcrumbs – We like fresh breadcrumbs that we get from pulsing two crustless slices of white bread in a food processor. But, you can go with dried instead, if you prefer. See EXPERT NOTE below.
Milk – Whole. This is optional, see EXPERT NOTE below.
Ground beef – 85% to 90% lean is recommended.
Egg – Lightly beaten.
Ketchup – Can substitute steak sauce or chili sauce for even more flavor.
Worcestershire sauce – Don’t skip this ingredient.
Mustard – We go with ground, but you could use regular yellow or Dijon mustard, too.
Seasonings – Salt and pepper.

For the Mushroom Brown Gravy

Olive oil – Or extra virgin.
Butter – Unsalted.
Onion – Finely chopped.
Mushrooms – Sliced. Go with button, cremini, shiitake, a combination, or whatever your favorite varieties are. We don’t recommend canned or jarred mushrooms.
Worcestershire sauce – Again, don’t skip this ingredient.
Flour – All-purpose.
Beef broth – Homemade is wonderful, but a quality store-bought brand is perfectly fine.
Seasonings – Garlic powder, salt, and pepper.

EXPERT TIP: We sauté the onions and the garlic for a few minutes to soften them which will make them more pronounced in the steaks. If you love onion flavor, no need to sauté! Also, soaking fresh bread in the milk will yield very tender, almost fall-apart steaks. If you prefer a more compact steak (or loaf), then use dry breadcrumbs, such as Panko.

Tips for Making Perfect Salisbury Steaks with Mushroom Brown Gravy

Go with Quality Beef – You don’t need to go with expensive ground beef, such as Wagyu, but don’t go cheap either. 90% lean is juicy, but not greasy. You could mix in ground pork for even more flavor, if desired.

Keep the Steaks Tender and Juicy – Sautéing the onions in oil will add to the tenderness of the steaks. Soaking the breadcrumbs in whole milk will make the steaks very tender and juicy. You could also grate the onion directly into the mixture, and not sauté. D

Don’t Overcook the Steaks – You want to sear the steaks for about 1 to 2 minutes per side. Gently nudge them around the skillet to prevent them from sticking. They will not be fully cooked until you add them back to the gravy and let them simmer. Don’t overcook or they will lose their tenderness.

Sauté the Mushrooms in Butter (and Oil) – Butter adds a depth of flavor to the mushrooms that oil alone won’t deliver. After adding the flour, be sure to stir the mushrooms around in the skillet until the flour has had a chance to cook through. Slowly stir in the broth and stir until thickened.

EXPERT TIP: Don’t worry if the steaks are a little loose during the searing process. They will firm up once they finish cooking in the simmering sauce.

How To Serve

This dish is begging for a pile of best mashed potatoes to soak up much of the amazing brown gravy.

Sliced country white bread is the perfect addition. It is comfort food at its very best, and really nothing else is needed. However, corn on the cob, slow-simmered green beans, or a simple leafy green salad are great sides, too.

Be sure to have a bowl filled with the extra gravy for everyone to add as much as they desire to their steaks.

EXPERT TIP: If you don’t like mushrooms, you can simply omit them. Sauté the onions in the oil and butter, and then stir in the flour to make the roux, and then continue to the recipe from there. You’ll have perfect brown gravy.

Other Classic Comfort Food Recipes to Try

If you love homestyle dishes as much as we do, you will absolutely flip for this collection of comfort classics. We are certain you and your family will love them so much:

Grandma’s Swiss Steak
All-American Pot Roast with Vegetables
Hearty Beef Stew
Slow-Cooker Mississippi Pot Roast
Mushroom Swiss Burger
Grandma’s Roasted Pork Loin
Country-Style Pork Ribs
Classic Spaghetti and Meatballs
Southern Fried Chicken
Homemade Fish ‘n Chips

These are all classic and amazing in every possible way. But, in the meantime, isn’t this dish calling your name?

What To Serve with Salisbury Steak

As mentioned, mashed potatoes are probably the best addition to the steaks and gravy. But, if you wanted to go a little healthier, you could always go with puréed cauliflower. Roasted balsamic potatoes with herbs would be wonderful, too.

Instead of sliced bread, homemade cornbread or Southern-style buttermilk biscuits would be heavenly.

A classic comfort meal like this also deserves a special dessert. We would recommend blueberry buttermilk pie, classic cherry pie, homemade vanilla ice cream, or Texas chocolate sheet cake.

But trust us when we say the true star of the meal will be this:

This dish has been around for generations and it is so wonderful that it has become popular again.

It’s simple and yet so deep in flavor. And truly the ultimate meat and potatoes comfort dish.

Remember, if you’ve got picky eaters, you can leave the mushrooms out and the dish will appeal to both kids and adults alike. This is a sure-fire family favorite.

Every bite is filling and so comforting. It will immediately go into steady rotation, we have no doubt!

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

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

An overhead view of a large silver saucepan filled with four salisbury steaks that are resting in a mushroom brown gravy with a wooden spoon resting nearby.

Print Recipe

5 from 3 votes

Salisbury Steak with Mushroom Brown Gravy

Salisbury Steak with Mushroom Brown Gravy is classic comfort food. It's easy to prepare and is always a family favorite. If you don't like mushrooms, you can easily omit them. Serve with mashed potatoes and sliced bread for an unforgettable meal. And leftovers are even better the next day!

Prep Time15

Cook Time30

Total Time45

Course: Entree

Cuisine: American

Servings:

Calories: 584kcal

Author: Kris Longwell

Equipment

1 Large non-stick skillet with lid

Ingredients

For the Steaks

3 tablespoon olive oil divided
½ cup onion chopped
3 cloves garlic minced
2 slices white bread crusts removed and torn into pieces
¼ cup whole milk
1 lb ground beef 85% to 90% lean
1 large egg
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
2 teaspoon ground mustard
1 teaspoon salt
½ teaspoon black pepper

For the Mushroom Brown Gravy

1 tablespoon olive oil
1 tablespoon unsalted butter
½ cup onion chopped
8 oz mushrooms sliced
1 tablespoon Worcestershire sauce
¼ cup all-purpose flour
2¼ cups beef broth
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper

For Serving

Mashed potatoes

Instructions

In a large non-stick skillet (or regular skillet, see NOTES), heat 1 tablespoon of the olive oil over medium heat. Add the onions and sauté until soft, about 3 to 4 minutes. Add the garlic and sauté until aromatic, about another 30 seconds. Transfer to a large bowl and let cool for a few minutes.
3 tablespoon olive oil, ½ cup onion, 3 cloves garlic
In the same bowl (not directly on the warm onions), add the torn bread (or fresh breadcrumbs) and pour the milk over them. Use your fingers to press the bread into the milk until it is absorbed.
2 slices white bread, ¼ cup whole milk
To the bowl, add the ground beef, egg, ketchup, Worcestershire sauce, mustard, salt, and pepper. Use your hands to gently mix all of the ingredients until they are all just combined. Don't over-mix, otherwise, the steaks won't be as tender.
1 lb ground beef, 1 large egg, 1 tablespoon ketchup, 1 teaspoon Worcestershire sauce, 2 teaspoon ground mustard, 1 teaspoon salt, ½ teaspoon black pepper
Gently form 4 oval patties about a half-inch in thickness and place them on a cutting board or parchment paper.
In the same skillet that you sautéed the onions, heat the remaining 2 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, carefully transfer the patties to the skillet and cook for 1 to 2 minutes on one side, using a spatula to gently move the steaks around to help prevent sticking to the skillet.
Use a spatula to carefully flip the steaks over and cook on the other side for another 1 to 2 minutes. The steaks won't be cooked through at this point. Transfer them to a plate or cutting board.
In the same skillet, add the oil (1 tbsp) and the butter (1 tbsp) and heat over medium heat. Add the onions and sauté until soft, about 3 to 4 minutes.
1 tablespoon olive oil, 1 tablespoon unsalted butter, ½ cup onion
Add the mushrooms and cook, stirring often, until softened and releasing some liquid (if they are too dry, add another 1 teaspoon of oil), about 6 to 8 minutes. Sprinkle the mushrooms with a pinch of salt and pepper.
8 oz mushrooms
Pour the Worcestershire sauce over the mushrooms and stir them around to fully coat. Add the flour and stir until fully coated and the flour has cooked for a couple of minutes.
1 tablespoon Worcestershire sauce, ¼ cup all-purpose flour
Slowly stir in the broth and use a spatula to stir the liquid until thickened to a gravy consistency, usually about 4 to 5 minutes. Stir in the garlic powder, salt, and pepper.
2¼ cups beef broth, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
Nestle the partially cooked steaks into the gravy, turn the heat to medium-low, and cover. Let simmer for 12 to 15 minutes, or until cooked through.
Remove from the heat and serve at once, preferably over a bed of mashed potatoes.
Mashed potatoes

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.

A non-stick 12-inch skillet is great to cook these in. But, it's not 100% necessary. If you have a smaller non-stick skillet (as we used in the video), sear the steaks in it in a couple of batches and then finish the dish off in a large skillet. Or, you

For firmer steaks, use plain (dry) breadcrumbs, or Panko breadcrumbs, and omit the milk.

If you don't want to include the mushrooms, simply omit them. Add the flour to the sautéed onions and stir for about 1 minute. Then, proceed with the recipe as written.

Leftovers are wonderful. They will keep (covered) in the fridge for up to 5 days. They can also be frozen for several months. Reheat in the sauce on the stove over medium heat, or in a covered dish in a 325°F oven for about 25 to 30 minutes.

Nutrition

Chicken Korma

May 25, 2024 by Kris Longwell 4 Comments

This is a hidden gem in Indian cuisine. Once you try it, you’ll wonder why it’s not more popular outside of India.

We love making this dish because the flavors are so rich and deep. Make the garam masala from scratch (it’s easier than you would think) and you won’t believe how scrumptious this dish is. We also give you tips on making perfectly prepared basmati rice every single time. This is Indian food at its very best!

How To Make Chicken Korma

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

Many of the ingredients for this dish are easy to find. However, for the most authentic taste and flavor, you may want to make a trip to your local Indian market. Or, order online. Here’s what you’ll need to have on hand:

For the Marinade

Chicken – Boneless, skinless thighs or breasts work great. We prefer thighs.
Yogurt – Indian dahi (curd/yogurt) is traditional, but plain Greek yogurt (whole milk) will work just fine.
Salt
Chili powder – Kashmiri is traditional and can be found at Indian markets or online. Regular chili powder is a suitable substitute.
Garam masala – Homemade is best, but purchased is just fine. It can be found in the gourmet spice section of most supermarkets, or online.

For the Paste

Ghee – Clarified butter found in the dairy section of most well-stocked supermarkets, Indian markets, or online. Unsalted butter is a fine substitute.
Onions – Red or white, sliced.
Nuts – Cashews or almonds. We prefer cashews or a combination of the two.
Ginger-garlic paste – Found at Indian markets or online. Garlic paste can be found in most supermarkets and is a suitable substitute.
Yogurt – Indian dahi (curd/yogurt) or whole milk plain yogurt.

For the Sauce

Ghee – Clarified butter or plain unsalted butter.
Bay leaf – Indian bay leaf, if possible. Or, just regular bay leaves, dried or fresh.
Cinnamon stick – Preferably Ceylon, found at Indian markets. Or, just a regular cinnamon stick.
Spices – Whole cloves, cardamom pods, and black peppercorns. All are found in the spice section of most well-stocked supermarkets.
Seasonings – Salt, garam masala, coriander powder, and Kashmiri chili powder (see above).

EXPERT TIP: Be sure to purée the onions and nuts mixture until smooth and silky. You may need to scrape down the sides of the blender a couple of imes. Purée for about 1 minute.

Tips for Making Perfect Chicken Korma

Don’t Skimp on the Spices and Aromatics – Korma is known for having a strong depth of flavor. Much of this comes from the spices and aromatics. It may be worth a trip to your local Indian market. Check for freshness.

Don’t Overcook the Chicken – After allowing the chicken to rest in the marinade for at least 30 minutes, it’s time to cook it. Only cook for about 15 minutes over medium-high heat before adding the paste and sauce. The simmering will keep the chicken chunks very tender.

Homemade Garam Masala is Best – You’ll still have a delicious dish with purchased garam masala. But, there really is a difference when it’s made fresh, from scratch. It’s not hard to prepare and makes a big difference!

Serve with Quality Aged Basmati Rice – See the notes on how to prepare perfect basmati rice. If going to the Indian market, seek out quality aged basmati. This dish is also wonderful served with Indian naan or Roti.

How To Serve

Chicken Korma is typically served with perfectly cooked basmati rice and/or naan.

How to Make Perfect Basmati Rice:

Add 1 cup of aged basmati rice to the bowl and cover it with water. Swish the rice around for a minute, then hold the rice back with your hand as you pour off the water.
Do this two more times and then dump the rice into a colander in the sink.
Bring two cups of water with 1 tablespoon ghee, 1 teaspoon salt, and cardamom pods (if desired) to a boil.
Add the prepared rice to the boiling water. Cover and turn the heat to low.
Cook for 10 to 12 minutes.
Fluff with a fork and serve.

EXPERT TIP: We find adding cream to the sauce adds a nice luxuriousness to the texture of the sauce, but it’s not always included in traditional korma, especially in the Northern Indian versions. Southern Indian korma often includes coconut milk, which is a wonderful addition, too.

Other Indian Recipes to Try

We only have a handful of Indian recipes on the blog, but we will be adding more and more in the coming months. Here is a collection of our all-time favorites:

Dal Makhani
Authentic Chicken Curry
Creamy Chicken Tikka Masala
Instant Pot Butter Chicken
Homemade Curry Powder
Homemade Garam Masala

These are all fantastic and always a big hit with friends and family when we serve it. This dish right here is one of our all-time favorite, and we are certain you and your family will love it, too: Take a look!

Ready to make amazing Indian cuisine in the comfort of your very own home? Go for it!

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

An overhead view of a black pot filled with chicken korma with a orange checkered napkin nearby.

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Chicken Korma

Chicken Korma is a staple in Indian cuisine, but not as well known outside of India. It is truly a hidden gem. The flavor is bold and comforting. Making the garam masala from scratch is easy and brings the dish to the next level!

Prep Time20

Cook Time30

Total Time50

Course: Entree

Cuisine: Indian

Servings:

Calories: 352kcal

Author: Kris Longwell

Equipment

1 Large pot

Ingredients

For the Marinade

1½ lbs chicken thighs boneless, skinless
3 tablespoon plain yogurt preferably Indian dahi (curd/yogurt)
½ teaspoon salt
1 tablespoon Kashmiri chili powder
1 teaspoon garam masala

For the Paste

¼ cup ghee
2 medium red onions peeled and thinly sliced
½ cup cashews roasted, unsalted
2 tablespoon ginger-garlic paste
⅓ cup plain yogurt preferably Indian dahi (yogurt)

For the Sauce

2 tablespoon ghee
1 bay leaf preferably Indian bay leaf
1 cinnamon stick
10 whole cloves
5 green cardamom pods
10 whole black peppercorns
⅓ cup hot water
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon Kashmiri chili powder
⅓ heavy cream or half and half

For Serving

Basmati rice
cilantro chopped for garnish, optional
almonds sliced and toasted, for garnish, optional

Instructions

Marinate the Chicken

Place the chicken pieces in a large bowl and add the yogurt, salt, Kashmiri powder, and garam masala. Use your hands or two wooden spatulas to stir everything together until the chicken is completely coated. Set aside.
1½ lbs chicken thighs, 3 tablespoon plain yogurt, ½ teaspoon salt, 1 tablespoon Kashmiri chili powder, 1 teaspoon garam masala

Make the Paste

Heat the ghee in a large saucepan over medium heat.
¼ cup ghee
Add the onions with a sprinkle of salt. Cook, stirring often, until lightly browned and starting to caramelize, about 15 to 20 minutes. Allow to cool briefly.
2 medium red onions
Place the onions, cashews, ginger-garlic paste, and yogurt into a blender and purée until smooth and silky, about 1 minute. Check the consistency - it should be similar to a somewhat thin gravy. Add about ½ cup of water and purée again. Set aside.
½ cup cashews, 2 tablespoon ginger-garlic paste, ⅓ cup plain yogurt

Make the Korma

In the same pan that you cooked the onions, add 2 more tablespoon of ghee over medium heat. Once melted, add the bay leaf, cinnamon stick, cloves, cardamom, and peppercorns. Let simmer for 1 to 2 minutes.
2 tablespoon ghee, 1 bay leaf, 1 cinnamon stick, 10 whole cloves, 5 green cardamom pods, 10 whole black peppercorns
Add the chicken and cook, stirring often, for about 10 minutes (the chicken won't be fully cooked at this point).
Add the onion/cashew paste to the pot. Swish the hot water in the blender (to clean the insides somewhat) and pour into the pot. Stir in the salt, garam masala, coriander, and Kashmiri. Cover, reduce the heat to medium-low and let simmer for 10 minutes.
⅓ cup hot water, 1 teaspoon salt, 1 teaspoon garam masala, 1 teaspoon ground coriander, 1 teaspoon Kashmiri chili powder
Remove the lid and stir in the cream. Cover, and simmer for another 10 minutes, or until chicken is cooked through, but still very tender.
⅓ heavy cream
Serve at once with prepared basmati rice. Garnish with chopped cilantro and toasted almond slices, if desired.
Basmati rice, cilantro chopped, almonds

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.

See the blog post for suitable substitutions for some of the spices and aromatics.

Leftovers will keep covered in the refrigerator for up to 5 days. The korma can be frozen for several months.

Nutrition

Homemade Garam Masala

May 25, 2024 by Kris Longwell Leave a Comment

This seasoning is quintessential in Indian and Pakistani cuisine. And when it’s made from scratch, it is incredible.

Homemade curry powder and Jamaican curry powder both add a fresh, distinct flavor to incredible dishes such as Chicken Curry and Caribbean Shrimp Curry. But, when you’re cooking authentic Indian cuisine, it doesn’t get much better than garam masala which is made from scratch.

How To Make Homemade Garam Masala

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

Most of the spices and aromatics needed for garam masala can be found in the gourmet spice section of many well-stocked supermarkets. Or, you can go to your local Indian market, or order online.

Here’s what you’ll need to have on hand:

Coriander seeds – Available in most supermarkets, specialty food markets, or online.
Cumin seeds – Available in most supermarkets, or online.
Green cardamom pods – Available in some supermarkets, specialty food markets, or online.
Whole cloves – Available in most supermarkets.
Black peppercorns – Found in most supermarkets.
Cinnamon sticks – Available in most supermarkets. You can find cinnamon sticks most commonly used in Indian cuisine (called Ceylon) at Indian markets.
Bay leaves – Found in most supermarkets. You can find Indian bay leaves at Indian markets.
Star anise – Available in some supermarkets, specialty food markets, or online.

Indian and Curry Recipes to Try at Home

Garam masala and curry add an amazing depth of flavor to the following classic dishes. They are fun to prepare and always a huge hit.

Chicken Korma
Authentic Curry Chicken
Chicken Tikka Masala
Instant Pot Butter Chicken
Carrot and Raisin Salad with Curry
Curry Chicken Salad
Grilled Curry Chicken Wings
Jamaican Shrimp Curry
Curry Turkey Burgers with Pineapple

EXPERT TIP: You may need to grind the roasted spices in a couple of batches. It also may be necessary to snap the cinnamon sticks in half. If your bay leaves are large, you may need to cut them in half before toasting.

There are so many dishes that are made even better with homemade garam masala.

It has a shelf life of months. And once you make it from scratch, you’ll never go with store-bought again!

Chicken Korma is a heavenly dish and is perfect with this classic spice.

Ready to make the best spice this side of Dehli, India?

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 glass jar filled with freshly ground garam masala next to a cutting board topped with various spices.

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No ratings yet

Homemade Garam Masala

Homemade Garam Masala will take your favorite Indian dishes to the next level. Most of the spices and aromatics can be found in the gourmet spice section of many well-stocked supermarket, or online. Once you make this from scratch, you'll never want the store-bought variety again!

Prep Time5

Cook Time20

Total Time25

Course: Spice

Cuisine: Indian

Servings:

Calories: 43kcal

Author: Kris Longwell

Equipment

1 Large skillet
spice grinder we use an old coffee grinder

Ingredients

¼ cup green cardamom pods
3 bay leaves
3 whole star anise optional
5 cinnamon sticks
2 tablespoon whole cloves
1 tablespoon black peppercorns
½ cup coriander seeds
¼ cup cumin seeds
1 tablespoon fennel seeds

Instructions

Heat a large skillet over medium heat. Add the cardamom, bay leaves, star anise, cinnamon sticks, cloves, and black peppercorns. Roast until very aromatic and slightly toasted, about 5 minutes. Stirring occasionally. Transfer to a large platter.
¼ cup green cardamom pods, 3 bay leaves, 3 whole star anise, 5 cinnamon sticks, 2 tablespoon whole cloves, 1 tablespoon black peppercorns
Add the coriander seeds to the same skillet over medium heat and roast until aromatic and slightly toasted, about 3 minutes. Transfer to the platter.
½ cup coriander seeds
Add the cumin seeds and fennel seeds to the same skillet over medium heat and roast until aromatic and slightly toasted, about 2 minutes. Transfer to the platter.
¼ cup cumin seeds, 1 tablespoon fennel seeds
Before transferring the spices to your spice grinder, you may need to cut the bay leaves in half and snap the cinnamon sticks in half. Use a large spoon to transfer the toasted spices and aromatics to a spice grinder (this may need to be done in 2 batches). Grind for about 1 minute. Check for any pieces that didn't get ground. Grind again. Discard any large pieces (cinnamon). Transfer to a jar or container with a tight-fitting lid. Store in a cool place.

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 garam masala has a shelf life of many months. However, after a couple of months, some of the flavors will lessen. Be sure to keep it in a cool place and in a container with a tight-fitting lid.

Nutrition

Grilled Balsamic Glazed Pork Chops

May 22, 2024 by Kris Longwell 2 Comments

We love a dish that is easy to prepare but delivers major points for taste and presentation. This is one of those recipes.

Grilling is the perfect way to cook these chops, but you could also do them on a non-stick grill pan on the stove and finish off in the oven. Be sure to use your meat thermometer to ensure perfectly cooked pork. The roasted vegetables are easy and the perfect match to the chops.

How To Make Grilled Balsamic Glazed Pork Chops

The Ingredients You Will Need

There are just a handful of ingredients required to make this dish. For best results, we recommend going with top-notch chops, balsamic, and maple syrup. Here’s what you’ll need to have on hand:

The Equipment and Tools You Will Need

Grill – Gas, charcoal, or electric. If you don’t have a grill, you can use a non-stick grill pan for the stove and finish the chops in the oven.
Brush – For applying the glaze during the grilling process, and another clean one for extra glaze tableside.
Thermometer – A reliable grill thermometer is critical to ensure tender, juicy, perfectly cooked pork. You’ll want the pork to reach 140 to 145°F.

The Ingredients You Will Need

For the Pork Chops
Pork Chops – Bone-in center cut are recommended. 1 to 1½ inches thick is ideal. If you go with boneless, and thinner chops, the cook time will be reduced.
Seasonings – Salt and pepper. You’ll want to liberally season the chops before grilling.
Balsamic – Go with quality. Aged is recommended.
Maple syrup – Use 100% pure maple. Don’t use pancake syrup.
Butter – Unsalted.
Thyme – Fresh or dried will work. See recipe card for exact measurements.

For the Roasted Vegetables:
Brussels sprouts – Halved and outer leaves removed.
Carrots – Peeled and cut into thin layers or slices.
Garlic – Minced.
Balsamic – Aged is best.
Maple syrup – Pure. Not pancake syrup.
Oil – Olive oil or extra-virgin.
Thyme – Fresh or dried.
Seasonings – Salt and pepper.

EXPERT TIP: Simmer the balsamic and maple syrup until a glaze is formed. You’ll know it’s ready when you can drag a silicone spatula through the middle of the glaze and it slowly comes back together. It should adhere to the chops when you smear it while they are on the grill.

Tips for Making Perfect Grilled Balsamic Glazed Pork Chops

Choose the Right Pork Chops – Opt for bone-in, center-cut pork chops for the best flavor and juiciness when grilled, and ensure they are at least 1 inch thick to prevent overcooking. 1½-inch thick is great, too. Just remember you may need to finish them off direct heat until you reach the correct internal temperature.

Keep a Close Eye on the Glaze – Simmer the vinegar and syrup over medium heat. It should slightly simmer, but not boil. If the heat is too high, it will thicken too quickly and could become too acidic tasting. If your heat isn’t high enough, however, the mixture won’t thicken and become a glaze. Just stay with it, stirring constantly.

Grill and Roast Until Correct Temperature is Achieved – Grill the marinated pork chops over medium-high heat, searing them for a few minutes on each side until they develop a caramelized crust and nice grill marks. Use your meat thermometer after you flip the chops and check the temperature. You may need to move them to indirect heat (with the grill lid closed) until they reach an internal temperature of 140 to 145°F.

EXPERT TIP: Get the veggies prepped first. Depending on how thick the vegetable pieces are, the baking time will vary. Typically you need 30 to 40 minutes. Check them for tenderness and salt level. These may be adjusted before serving. If necessary, keep warm in a low-temperature oven (200°F) until the chops are ready to serve.

How To Serve

These chops are definitely best served nice and hot. You can let them rest for about 5 to 10 minutes, tented with foil, while you finish the roasted vegetables.

Before applying the glaze to the pork chops on the grill, be sure to pour about half of it into a small bowl that can be passed at the table.

The recipe can be easily doubled or tripled if serving 4 to 6 folks. The pork chops and/or the vegetables can be kept warm in a low-temp oven for up to 30 minutes, if necessary.

Don’t forget about the extra glaze for extra drizzling. It’s concentrated flavor and really adds so much depth to the chops!

Other Amazing Pork Dishes to Try

Pork is so versatile and is perfect for an easy weeknight dinner at home, but, can also be elevated to dinner-party-worthy dishes. Here is a collection of some of our very favorite recipes that we are certain you and your family will love:

Italian-Style Smothered Pork Chops

Pork Chop Agrodolce with Mushrooms
Seared Pork Chops with Caper-Cream Sauce
Cajun-Style Pork Chops with Rice
Southern-Fried Pork Chops with Cream Gravy
Roasted Pork Shoulder Stuffed with Herbs
Grandma’s Baked Pork Loin
Slow-Cooker Pulled Pork Sandwiches
Country-Style Pork Ribs
Ale-Braised Kielbasa with Peppers
Bratwurst with Sauerkraut

These are all amazing pork dishes, without a doubt. But, in the meantime, are these chops calling your name?

If you and your family love a good pork chop, then we are certain you will all fall in love with these balsamic chops.

The roasted vegetables are such a nice complement to the pork and slightly sweet glaze.

These are easy enough for a delicious weeknight dinner, but, they are also impressive enough to serve to guests for an elegant dinner party.

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

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

A straight-on view of a grilled balsamic glazed pork chop that is sitting next to a pile of roasted vegetables.

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5 from 1 vote

Grilled Balsamic Glazed Pork Chops

In our humble opinion, this recipe is just through-the-roof delicious. The glaze can be made several hours in advance. Allow 30 to 40 minutes to roast the veggies. The carrots should be tender, but not mushy. If they are ready before the chops are ready, keep them warm in a low-temp oven (200°F) until ready to serve. A meat thermometer is essential for ensuring perfectly cooked pork. See the link below for the thermometer we use and think is the best.

Prep Time20

Cook Time30

Total Time50

Course: Entree

Cuisine: American

Servings:

Calories: 708kcal

Author: Kris Longwell

Equipment

Hot grill, or grill pan
Meat thermometer

Ingredients

For the Pork Chops

2 pork chops bone-in center-cut, about 1½-inches thick
Kosher salt and fresh ground black pepper

For the Roasted Vegetables

2 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon thyme dried, or 1 tablespoon fresh
3 cloves garlic minced
1 teaspoon Kosher salt
½ teaspoon black pepper
1 lb Brussels sprouts halved and outer leaves trimmed away
4 carrots peeled and cut into slices, on the diagonal
cooking spray

For the Balsamic Glaze

⅓ cup balsamic vinegar
2 tablespoon maple syrup
3 tablespoon unsalted butter
1 teaspoon thyme dried, or 1 tablespoon fresh

Instructions

Working Ahead

Place the chops on a cutting board and let them sit on the counter for 30 minutes (this helps to take off the chill from the refrigerator). Liberally season with salt and pepper.
2 pork chops, Kosher salt and fresh ground black pepper

Prepare the Roasted Vegetables

Preheat oven to 425°F.
In a small bowl, whisk together the vinegar, olive oil, maple syrup, thyme, garlic, salt, and pepper.
2 tablespoon balsamic vinegar, 1 tablespoon olive oil, 1 tablespoon maple syrup, 1 teaspoon thyme, 3 cloves garlic, 1 teaspoon Kosher salt, ½ teaspoon black pepper
Place the Brussels sprouts and carrots in a large bowl and pour the balsamic mixture over the top. Use a wooden spoon or spatula and gently stir until the vegetables are coated.
1 lb Brussels sprouts, 4 carrots
Generously spray a baking sheet with cooking spray. Spread the vegetables onto the baking pan. Bake for 30 to 40 minutes, or until the carrots are tender, but not mushy. Toss the veggies around a time or two with a couple of large spatulas or spoons. If necessary, keep the vegetables warm in a low-temp oven (200°F) until ready to serve.
cooking spray

Prepare the Balsamic Glaze and Cook the Chops

Mix together balsamic vinegar and maple syrup in a small saucepan and cook over medium heat until it thickens and reduces to about ¼ cup, about 15 to 20 minutes.
⅓ cup balsamic vinegar, 2 tablespoon maple syrup
Stir in butter and thyme.
3 tablespoon unsalted butter, 1 teaspoon thyme
Heat your grill to medium-high heat. You'll want one side of the grill to have direct heat, and the other side to have no heat.
One grill is good and hot, brush the tops of the chops with the glaze, coating completely. Place chops, glaze-side down, on the grates, and then brush on more balsamic glaze on top of each chop.
Grill for about 8 to 10 minutes, turn the chops over, brush with more glaze, and cook for another 8 to 10 minutes.
Check the internal temperature of the chops. If they are below 145°F in the thickest part of the chop, carefully move them over to the non-direct heat area of the grill and cook until they reach 145°F.
Once they've reached 145°F, remove them from the grill, bring them inside, and let them rest for about 5 minutes while you plate the roasted veggies.
Serve immediately with additional glaze on the side.

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.

You can also sear the chops on a non-stick grill pan on your stove and then finish them off in a 350°F oven (you may need to coordinate this with your roasting veggies).

Keep an eye on the chops and the vegetables. You want them both to char somewhat, but not burn.

Leftover pork will keep covered in the fridge for up to 5 days. Veggies will lose their texture but will keep for several days.

Nutrition

POST UPDATE: This was originally published in September 2017, but was updated with improved tweaks to the recipe with new tips and photography with a fabulous new video in May 2024!

Beef Bulgogi Lettuce Wraps

May 19, 2024 by Kris Longwell 3 Comments

If you’ve never tried Korean beef bulgogi before, you need to change that. Soon.

The bold flavors from the bulgogi beef, and the Korean BBQ sauce, along with the incredible condiments make this one of the most delicious bites you will ever encounter. The beef can be grilled or seared in a skillet or wok. Perfect for entertaining, but also make a delicious meal at home with the family.

How To Make Beef Bulgogi Lettuce Wraps

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

None of the ingredients needed to make these Korean-style lettuce wraps are hard to find, with the possible exception of gochujang. See notes below on that. Here’s what you’ll need to have on hand:

For the Bulgogi

Beef – Go with a nice juicy cut of beef, like a ribeye, or strip steak, or you could use skirt steak, flat iron, or flap steak.
Garlic – Peeled, but not need to mince.
Pear – If you can get an Asian pear, that’s best. However, Anjoul or Bosc are perfectly fine substitutions. Peel, cored, and roughly cut up.
Onion – Medium to large. Peeled and cut into wedges.
Ginger – Fresh is definitely best, peeled and roughly chopped.
Green onion – Also known as a scallion. Roughly chopped.
Soy sauce – Regular or low-sodium are both acceptable.
Sesame oil – This can be found in the Asian section of most well-stocked supermarkets. Or, online.
Brown sugar – Light or dark are great choices.
Honey
Black pepper – Freshly ground.

For The Lettuce Wraps

Lettuce leaves – Iceberg, green leaf, or romaine all work wonderfully. Trim each leave so they are about the size of the palm of your hand.
Carrots – Peeled and julienned or cut into match sticks.
Cucumber – Cut the vegetable in half and then use a spoon to remove the seeds, then use a knife to cut the cucumber into strips about the same length as the carrot strips.
Vinegar – For pickling. Apple cider is recommended, but, white distilled, white wine vinegar, or red wine vinegar will all work, too.
Peppers – These are optional, but add a nice depth of flavor. We like pickled jalapeños (nacho style), but fresh work, too.
Sesame seeds – Toasted are best. They add a nice look but also add flavor and texture.

For the Korean BBQ Sauce

Gochujang – This is a Korean chili paste and can actually be found in the Asian section of many supermarkets. Or, at Asian markets, or online.
Sesame oil – See notes above.
Sugar – Granulated.
Vinegar – Apple cider is best, but white wine vinegar will work, too. Or just plain white distilled.
Garlic – Finely minced.

EXPERT TIP: All of the marinade ingredients can easily be puréed in a blender. It will take a minute, or two, for everything to get puréed. A food processor will work, too. Allow the meat to marinate for at least 1 hour, but overnight is best!

Tips for Making the Best Beef Bulgogi Lettuce Wraps

Slice the Beef Thinly – Authentic bulgogi is typically a thinly sliced steak. To achieve this, simply wrap your steak in plastic wrap and let it freeze for about 30 minutes to 1 hour. Then, use a sharp knife to carefully cut thin slices against the grain.

Don’t Skip the Korean BBQ Sauce – This sauce really brings all the flavors together. Gochujang usually has some heat to it. If you want very little spice, then reduce the amount you add to the sauce. See NOTES.

Cook Until Lightly Charred – If you have a Korean grill, then this is the best way to cook the beef. However, you can easily sear the beef in a hot skillet or wok. Cook until fully cooked and browned in places.

Make Sure the Vegetables are Crisp – Chill the lettuce until ready to use. The pickling process of the cucumbers and carrots will soften them somewhat, but, they will still retain their firm texture.

How To Serve

We absolutely serve these lettuce wraps in a “build-your-own” buffet-style setting.

Make sure the beef is nice and hot, and place it on a platter with all of the other components in their own serving dishes.

Be sure to let guests know that the Korean BBQ Sauce carries some heat. A little goes a long way.

Other Amazing Asian Recipes to Try

Asian cuisine is as rich and varied as the numerous cultures that it comprises. Here are some of our favorite dishes that we love to prepare and we think you and your family will feel the very same way, too!

Authentic Korean Bibimbap
Cha Lua (Vietnamese Pork Roll)
Chicken Pad Thai
Beef Negimaki
Miso Black Cod
Mongolian Beef
Kung Pao Shrimp
Homemade Egg Rolls
Lo Mien with Peanut Sauce
Crab Rangoon
Thai Green Curry Chicken

All of these are absolutely amazing. But, in the meantime, isn’t this bulgogi calling your name?

What Can Be Done in Advance

So much of the preparation for these lettuce wraps can be done in advance.

The beef can chill in the marinade for up to 24 hours. The cucumber and carrots can be prepped and pickled 24 hours in advance (keep covered in the fridge until ready to serve).

The Korean BBQ Sauce can be made days in advance. Prep the lettuce leaves up to 24 hours in advance. Wash them, dry them, and then place them on a baking sheet covered with a kitchen towel and refrigerate until ready to serve.

There is something special about these bulgogi lettuce wraps.

Of course, the combination of flavors and textures is out of this world good.

But, being able to let friends and family build their own wraps and share the experience together is unique and just downright fun.

And, it bears repeating: The taste is magical. You will not be disappointed with this dish, we can guarantee that!

Ready to make the best lettuce wrap this side of Korea? Go for it!

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

An overhead view of three beef bulgogi lettuce wraps that are sitting on a black plate and next to a small bowl filled with Korean barbecue sauce.

Print Recipe

5 from 2 votes

Beef Bulgogi Lettuce Wraps

These Korean-style lettuce wraps are unbelievably delicious. The marinade for the bulgogi can be made well in advance, as can the pickled veggies and BBQ sauce. Not only is the dish incredibly flavorful, but it's fun to serve it buffet-style and let guests build their own wraps to their own liking!

Prep Time30

Cook Time15

Marinating and pickling2

Total Time2 45

Course: Appetizer or Entree

Cuisine: asian, Korean

Servings: people

Calories: 406kcal

Author: Kris Longwell

Equipment

Grill with small grates Or large skillet or wok

Ingredients

2 medium carrots peeled and julienne cut (or shredded) -
1 cucumber seeded and cut into 1-inch sticks
¾ cup apple cider vinegar

For the Bulgogi

1 lb beef ribeye or skirt steak works well
1 medium onion peeled and quartered
1 Asian pear peeled, cored and roughly chopped (Anjou pear works, too)
4 cloves garlic minced
1 tablespoon fresh ginger roughly chopped
1 green onion chopped
2 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon honey
½ teaspoon black pepper

For the Lettuce Wraps

Lettuce leaves green leaf, or iceberg work well, trimmed
Peppers sliced, for garnish, optional
2 sesame seeds for garnish

For the Korean BBQ Sauce

2 tablespoon gochujang 1 tablespoon for less heat
1 tablespoon sesame oil
1 teaspoon sugar
1 tablespoon water
1 teaspoon apple cider vinegar
1 clove garlic minced

Instructions

Do Ahead

Place the carrots and cucumbers in separate bowls. Pour the vinegar over them until they are just submerged. Allow them to rest in the vinegar for 2 hours, or up to overnight. Drain before serving.
2 medium carrots, 1 cucumber, ¾ cup apple cider vinegar

Prepare the Bulgogi

Wrap the meat in plastic wrap and place it in the freezer for 30 minutes to 1 hour.
1 lb beef
Remove the meat from the freezer, and using a sharp knife, cutting against the grain, slice it into thin pieces. Place in a large bowl.
Place the onion, pear, garlic, ginger, green onion, soy sauce, oil, brown sugar, honey, and pepper in a blender. Purée until smooth.
1 medium onion, 1 Asian pear, 4 cloves garlic, 1 tablespoon fresh ginger, 1 green onion, 2 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 1 tablespoon honey, ½ teaspoon black pepper
Pour the marinade over the meat and use a wooden spatula to stir the meat until fully coated by the marinade. Cover with plastic wrap and refrigerate for 1 to 2 hours, or overnight.
Heat a large skillet or wok over high heat. Use tongs to lift the meat from the marinade in the bowl, shaking off excess marinade. Add the hot skillet or wok and cook, stirring often, until fully cooked and dark brown in spots, about 15 minutes. Most of the excess liquid should cook off.

Assemble the Lettuce Wraps

Mound the lettuce leaves on a plate and place all the garnishes in bowls.
Lettuce leaves
Place several strips of the bulgogi on top of a lettuce wrap, then top with pickled carrots and cucumbers, sliced peppers (if using), a drizzle of BBQ sauce, and topped with a pinch of sesame seeds. Repeat with remaining lettuce wraps and serve at once. Or, allow guests to build their own wraps.
Peppers, 2 sesame seeds

Korean BBQ Sauce

Mix all the ingredients in a small/medium bowl and set aside. If not using immediately, cover with plastic wrap and refrigerate until ready to use.
2 tablespoon gochujang, 1 tablespoon sesame oil, 1 teaspoon sugar, 1 tablespoon water, 1 teaspoon apple cider vinegar, 1 clove garlic

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 meat can marinate for up to 24 hours. The carrots and cucumber can be pickled for up to 24 hours in advance. The BBQ sauce can be made several days in advance of serving.

Gochuchang carries some heat. Start with 1 tablespoon and taste it. If you desire more heat, and another tbsp.

Leftovers will keep in the fridge (covered) for up to 5 days. Reheat bulgogi on the stove in a skillet until sizzling and heated through.

Nutrition

POST UPDATE: This was originally published in February, 2016, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in May, 2024!

Best Smashed Potatoes

May 12, 2024 by Kris Longwell 4 Comments

Potatoes are universally loved, and for good reason. This dish is one reason that statement is so true.

We love all kinds of potato dishes. You can dress them up, or just steam them and add a little butter, salt, and pepper and still have a fantastic dish. Can you think of a better side to a juicy steak? These potatoes are similar to classic potato skins but work wonderfully as a side dish. And they couldn’t be easier to prepare!

How To Make Smashed Potatoes

NOTE: If you liked this video, please subscribe to our YouTube channel. If you liked this video, please subscribe to our YouTube channel. Thank you!

The Ingredients You Will Need

As you might expect, there are very few items needed to prepare this amazing dish. Naturally, the most important component is the potato. Here’s what you’ll need to have on hand:

Potatoes – We recommend any type of “waxy” potato, such as yellow, gold, or red. Russets are more starchy and don’t yield the best texture after baking.
Salt – Coarse sea salt adds wonderful flavor and texture. You’ll want to boil the potatoes in liberally salted water as well.
Butter – Unsalted.
Oil – Olive oil or extra virgin is best.
Bacon – Cooked and crumbled. This is optional, but it adds a wonderful layer of flavor.
Sour cream – Optional, but always a wonderful addition to cooked potatoes.
Chives – Again, optional, but the add a nice depth of flavor and also add a pop of color, which is always nice.

EXPERT TIP: The cooking time in the boiling water will depend on the size of your potatoes. For medium-small potatoes, they will typically take around 20 minutes. When you can easily pierce the potato all the way to its center, you’re good.

Tips for Making Perfect Smashed Potatoes

Choose the Right Potatoes – Opt for small to medium-small waxy potatoes like baby red or baby Yukon gold potatoes, as they hold their shape well and have a creamy texture when cooked. Larger potatoes will still be yummy, they just won’t get crispy.

Allow the Parboiled and Smashed Potatoes to Air – Allowing the par-boiled potatoes to cool for about 5 to 10 minutes before smashing them will help them be more crispy. Also, allow the potatoes to air-dry after smashing them (before baking) for about 5 minutes.

Smash with Care – Gently press down on each potato with a pair of forks, a potato masher, or the bottom of a glass to flatten them without completely breaking them apart, allowing for more surface area to crisp up.

Seasoning Generously and Watch Closely – These potatoes can handle the salt. Don’t overdo it with the salt, but be somewhat liberally when adding it. Watch the potatoes while baking. They should be browned on the sides, but don’t let them burn!

How To Serve

Although we love to serve these as a side dish, they are also wonderful as an appetizer. As mentioned, they are similar to potato skins, but not quite as crispy on the exterior.

Crumbled bacon, sour cream, and snipped chives, of course, are the perfect garnish for crispy-on-the-outside and creamy-on-the-inside potatoes.

If desired, you can add the garnishes to the smashed potatoes before serving, or, you can place them in separate bowls and allow guests to add their own. Always have plenty of extra sour cream on hand!

EXPERT TIP: You’ll want enough butter to cover the top of the smashed potatoes before baking. A drizzle of olive oil will help to ensure an extra-crispy exterior.

Other Amazing Potato Recipes to Try

The humble potato is one of the most versatile items to cook with in the culinary world. They are really ideal for practically any occasion. Here are a few of our favorite recipes starring the glorious spud:

Perfect French Fries
Potatoes Dauphinoise (French Gratin)
Best-Ever Mashed Potatoes
Fondant Potatoes (Melting Potatoes)
Garlic Parmesan Steak Fries
Crispy Hasselback Potatoes
Breakfast Potatoes
Diner-Style Hash Browns
Roasted Potatoes in Foil
Classic Latkes (Potato Pancakes)
Poutine (French Fried with Brown Gravy)

These are all amazing and always a hit when served. But, in the meantime, aren’t these spuds calling your name?

There is just something special about serving smashed potatoes.

They are kind of messy, yet still so visually appealing.

And the taste is through-the-roof fantastic. The mix of crispy and creamy texture, along with the luxurious butter and simple seasonings just make them the perfect side dish.

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

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

A close-up view of cooked smashed potatoes that are brown and crispy on the edges that have been topped with crumbled bacon, a dollop of sour cream, and snipped chives.

Print Recipe

5 from 2 votes

Best Smashed Potatoes

Smashed Potatoes are festive, easy to prepare, and always a huge hit with family and friends. The par-boiling time will depend on the size of your potatoes, but, typically it will take about 20 minutes for them to become easily pierced with a sharp knife. If desired, garnish with any herb you prefer.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Side or Appetizer

Cuisine: American

Servings:

Calories: 184kcal

Author: Kris Longwell

Equipment

large pot for boiling potatoes
Baking sheet
Potato smasher or 2 forks

Ingredients

3 lbs yellow potatoes medium-small, wash and scrubbed
Kosher salt
black pepper
3 tablespoon unsalted butter melted
2 tablespoon olive oil
sour cream for serving, optional
3 tablespoon bacon cooked and crumbled, for garnish, optional
2 tablespoon chives snipped, for garnish, optional

Instructions

Wash the potatoes and remove any blemishes on the skins (no need to peel them).
3 lbs yellow potatoes
Bring a pot of liberally salted water to a boil. Preheat oven to 375°F.
Kosher salt
Add the potatoes to the boiling water and simmer until easily pierced with a sharp knife, about 20 minutes. Drain and let rest for 5 to 10 minutes.
Place the par-boiled potatoes on a large baking sheet. Use a potato masher, or two forks, to gently smash each potato. The thinner you make them, the crispier they will be. If you don't smash them too thin, they will still be crispy on the edges, but will also be creamy and soft in the middle.
Liberally salt and pepper each smashed potato, and then drizzle the melted butter over the tops, and then drizzle the olive oil. Bake until browned and crispy on the edges, about 50 to 55 minutes. Keep an eye on them, don't let them burn!
black pepper, 3 tablespoon unsalted butter, 2 tablespoon olive oil
Serve at once, garnished with crumbled bacon and snipped chives, with sour cream spooned on the tops, or on the side.
sour cream, 3 tablespoon bacon, 2 tablespoon chives

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 potatoes can be par-boiled up to several hours in advance of smashing and baking.

Keep an eye on the potatoes, depending on their size, they may take a little less (or more) than 50 to 55 minutes to become browned and crispy on the edges.

These are best served right from the oven. Though they are tasty after they have cooled off, they will lose the crispy edges. Leftovers can be reheated in a 350°F oven for about 15 to 20 minutes.

Nutrition