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Crispy Chicken Tenders

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This is one of those universally loved culinary creations that kids and adults just can’t get enough of.

We grew up calling these chicken fingers or chicken strips. They were originally frozen and probably not 100% all chicken. But, boy, did we love them. Imagine making them from scratch with quality chicken and a scrumptious homemade honey mustard dipping sauce. We use the same batter and technique for our chicken fried steak, and the results are super crispy and deeply flavorful.

A straight-on view of a basket that is lined with a red-checkered piece of wax paper and is filled with a pile of crispy chicken tenders and a small container of honey mustard dipping sauce.

How To Make Crispy Chicken Tenders

 

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

Chicken – Seek our chicken tenders in the meat department of your supermarket. Boneless, skinless breasts can also be used, cut into 2 to 3 strips.
Seasonings for the chicken – Adobo seasoning and salt. See NOTES.
Cornstarch – You’ll need enough to coat all chicken pieces, usually about half a cup.
Flour – All-purpose, for both the wet batter and the dry.
Beer – Just about a third of a bottle. The alcohol cooks off but helps to yield a crispier exterior. If you prefer not to cook with beer, then just substitute chicken or beef broth.
Milk – Preferably whole.
Egg – Lightly beaten.
Seasonings for the batter – Chili powder, onion powder, smoked paprika, salt, and pepper.
Seasoning for the flour – Adobo seasoning.
Oil – Vegetable is best for frying.
Sauce for dipping – Honey mustard dipping sauce, homemade ranch, or BBQ sauce are our favorites and can be made well in advance.

EXPERT TIP: Set up a three-part dredging station for the cornstarch, and then the wet batter, and then the seasoned flour. If you want an extra thick, extra crunchy crust, then dredge a second time again through the wet batter and then the flour. NOTE: We find that a single dredge produces a very crunchy exterior, but that’s up to you.

Tips For Making Perfect Crispy Chicken Tenders

Season the Chicken Tenders Generously – Go with your favorite seasonings, but remember that some seasoning mixtures (ie, seasoned salt, adobo) have varying degrees of sodium. Taste a little first before adding more salt. But, don’t under season the chicken!

Cold Beer is Best – The little bit of alcohol and chilliness of the beer helps to create an extra crispy crust. But, as mentioned, if you don’t want to cook with beer, go with chicken or beef stock.

Heat the Oil to the Correct Temperature – Use a candy thermometer to ensure the oil is at 350-360°F to achieve a crispy exterior without overcooking the chicken and fry the tenders in small batches to maintain the oil temperature.

Let Fried Pieces Drain – Once fried to a golden brown, transfer the chicken tenders to a wire rack set over a baking sheet to allow any excess oil to drain and help the coating stay crispy. Serve immediately for the best results.

EXPERT TIP: Keep an eye on the tenders as they are frying. They should only take about 5 to 7 minutes to fully cook and turn a crispy golden brown. Use metal tongs or a spider to safely remove the tenders from the hot oil. Only fill your skillet about to about about one-third up the side of the pan.

A straight-on view of three chicken tenders that are sitting in a metal spider over a skillet filled with hot oil.

How To Serve

These chicken tenders are wonderful, even after they’ve cooled off and lost their extra crispiness.

But, the get the ultimate crispy experience, we highly recommend serving these soon after coming out of the hot oil.

Pile them up on a platter, or in baskets lined with wax paper, and be sure to have plenty of dipping sauces. Providing guests with a variety of sauces is best. Our favorites are honey mustard dipping sauce, homemade ranch, and BBQ sauce.

An overhead view of a about ten crispy chicken tenders sitting on a baking rack over a baking sheet.

Other Irresistible Crispy Recipes to Try

There is just something extra special about an extra crunch crust. Especially when surrounding a tender, flavorful piece of meat or filling. Here are a few of our favorites that we are certain you and your family will love, too:

Southern Fried Chicken
Best-Ever Fried Chicken Sandwich
Chicken Fried Steak
Chicken Fried Steak Sandwich (copycat DQ Dude)
Classic Meat Pies
Philly Cheesesteak Egg Rolls
Southern-Fried Pork Chops
Fish and Chips with Southern Hush Puppies
Fried Catfish Po-Boy
Southern Fried Shrimp with Cocktail Sauce
Best Fried Fish Sandwich
Restaurant-Quality Fried Calamari

These are all amazing in their own crispy crunchy scrumptious way. But, in the meantime, aren’t these calling your name?

A close-up view of a crispy chicken tender that has been dipped in a small container of homemade honey mustard dipping sauce a is dripping from the bottom of the tender.

Chicken tenders are on many kids’ menus around the world. Kids love them, and why not?

Most adults will tell you they love them, too.

And folks, when you make them from scratch, with a deeply flavorful wet batter crust, you won’t believe the results. And don’t forget the dipping sauce!

Every bite is chicken tender perfection!

A person holding a half-eaten crispy chicken tender over a small-container of homemade honey mustard dipping sauce.

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

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

A straight-on view of a basket that is lined with a red-checkered piece of wax paper and is filled with a pile of crispy chicken tenders and a small container of honey mustard dipping sauce.
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Crispy Chicken Tenders

Crispy Chicken Tenders are loved by kids and adults and this recipe does not disappoint. We go with a wet and then dry batter to deliver an extra crunchy crust. The chicken is juicy and succulent. Make the honey mustard dipping sauce and you'll have chicken tenders that will rival your favorite chain restaurant!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer or Entree
Cuisine: American
Servings: 6
Calories: 306kcal
Author: Kris Longwell

Equipment

  • large sturdy skillet for frying, or deep-fryer

Ingredients

  • 1 lb chicken tenders or chicken breasts, cut into strips
  • Adobo seasoning See NOTES
  • Kosher salt divided
  • ½ cup cornstarch
  • 2 ½ all-purpose flour divided
  • ⅓ cup beer cold
  • ¾ cup whole milk
  • 1 large egg lightly beaten
  • 2 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • vegetable oil for frying
  • honey mustard dipping sauce for serving

Instructions

  • Sprinkle the adobo seasoning and salt all over the chicken tenders.
    1 lb chicken tenders, Adobo seasoning, Kosher salt
  • Set up a dredging station with three pans or bowls. In the first pan add the cornstarch. In the second pan, mix together 1 cup flour, the beer, milk, egg, chili powder, paprika, onion powder, and 1 tablespoon salt until smooth. In the third pan, mix together 1½ cups flour and 2 tablespoon adobo seasoning.
    ½ cup cornstarch, 2 ½ all-purpose flour, ⅓ cup beer, ¾ cup whole milk, 1 large egg, 2 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder
  • Working in batches, dredge the chicken tenders through the cornstarch until fully coated. Press them into the wet batter and flip and move around until completely coated. Add to the seasoned flour and turn to fully coat. Place on a platter or cutting board, and repeat with remaining tenders. Sprinkle more flour on the tenders if they are still very wet.
  • Meanwhile, heat oil in a large sturdy skillet (filled about ⅓ of the way up the sides) to 350°F.
    vegetable oil
  • Working in batches, carefully place the coated tenders in the hot oil, and cook until crispy and golden brown, gently flipping occasionally. This will take about 5 to 7 minutes. Use metal tongs to remove the chicken tenders from the hot oil and place them on a baking rack on a baking sheet. Repeat with remaining tenders.
  • Serve at once with honey mustard dipping sauce and your other favorite dipping sauces.
    honey mustard dipping 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 don't recommend using a wet batter (even coated with flour) in your air-fryer or oven. You can use the same batter ingredients and technique that we used with our fried chicken sandwich if you want to make these tenders in your air-fryer or oven. 
The small amount of alcohol will cook out when these are cooked. However, if you prefer to not prepare them with beer, simply replace it with the same amount of beef stock or chicken stock (or broth). 
We like Amigos Adobo seasoning, however, you can find adobo seasoning in the spice section, or Hispanic section of most well-stocked supermarkets. Seasoned salt (ie, Lawry's) can be substituted. Taste a bit before adding to the chicken. Some seasonings have more sodium than others. Don't over-season, but definitely don't under-season either.
These are best served piping hot but are still delicious after they've cooled off, although they will lose most of their crispiness. 

Nutrition

Calories: 306kcal | Carbohydrates: 14g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 136mg | Potassium: 405mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1087IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

Honey Mustard Dipping Sauce

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Sometimes the only way you make a scrumptious bite better is to add some sauce.

What would crispy chicken tenders be without a dipping sauce? They would be good, but still begging for a scrumptious dip to be plunged into. This sauce has only four ingredients, but the depth of flavor is truly spectacular. And it will keep in the fridge for repeated use for days and days! So good!

A close-up view of a small silver condiment vessel filled with homemade honey mustard dipping sauce surround by chicken tender.

How To Make Honey Mustard Dipping 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

Since there are only four ingredients in this sauce, be sure to go with top-notch brands. Here’s what you’ll need to have on hand:

Dijon mustard – Regular Dijon is great, for a more distinct flavor, try stone ground or spicy brown.
Mayonnaise – Homemade is great, but a good-quality store-bought is perfectly fine.
Honey – Go with a good brand, if possible. It really makes a difference in the final taste and texture.
Paprika – Smoked adds a nice depth of flavor. Not overpowering, just flavorful.

A glass bowl filled with unmixed quantities of mayonnaise, Dijon mustard, honey, and smoked paprika for making a honey mustard dipping sauce.

Other Amazing Dipping Sauce Recipes to Try

These can be used to dip vegetables or fried food in, as a spread on your favorite sandwich, or anywhere you want to bump the flavor of your prepared dishes.

Homemade Ranch
Creamy Blue Cheese
Cajun Remoulade
Creamy Scallion Remoulade
Easy Homemade BBQ Sauce
Classic Marinara Sauce
Best-Ever Tartar Sauce
Rosemary and Basil Aioli
Mornay (French Cheese) Sauce
Tex-Mex Queso

These are all so amazing in their own way. But, in the meantime, isn’t this dipping sauce catching your eye?

An overhead view of a glass bowl filled with a honey mustard mixture with a whisk in the middle of it.

We love this sauce so much, we put it on practically everything.

Of course, it is the perfect sauce for crispy chicken fingers, sweet potato crosshatch fries, and homemade french fries.

But, it also makes a great sandwich spread or salad dressing. But, oh, boy, is it the perfect match for our homemade crispy chicken tenders.

An overhead view of a silver condiment holder filled with homemade honey mustard dipping sauce surrounded by crispy chicken tenders.

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

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

A close-up view of a small silver condiment vessel filled with homemade honey mustard dipping sauce surround by chicken tender.
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5 from 1 vote

Honey Mustard Dipping Sauce

Honey Mustard Dipping Sauce may only have four ingredients, but the depth of flavor is truly amazing. The sauce can be made several days in advance of serving. It's great as a dipping sauce, but also as a sandwich spread or even salad dressing.
Prep Time5 minutes
Total Time5 minutes
Course: Dipping Sauce
Cuisine: American / French
Servings: 6
Calories: 129kcal
Author: Kris Longwell

Ingredients

  • ⅓ cup Dijon mustard
  • ⅓ cup honey
  • ¼ cup mayonnaise
  • ¼ teaspoon smoked paprika

Instructions

  • Place all of the ingredients in a medium-sized bowl and whisk together until fully combined. Serve at once, or place in a bowl with a tight-fitting lid and keep in the refrigerator for up to 7 to 10 days.
    ⅓ cup Dijon mustard, ⅓ cup honey, ¼ cup mayonnaise, ¼ teaspoon smoked paprika

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. 

Nutrition

Calories: 129kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 212mg | Potassium: 34mg | Fiber: 1g | Sugar: 16g | Vitamin A: 57IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.3mg

Stuffed Flank Steak

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If you’re looking for a show-stopper main dish that features steak, you’ve found it.

This Argentine-style recipe is a real treat.  This is something to make on a special occasion, such as Father’s Day, or an anniversary, or, oh, who cares, this is good for any occasion, including dinner. The flavor profile is rich and the sauce puts this dish over the top. Serve it with best mashed potatoes or creamy polenta for an unforgettable meal

A straight-on view of a white oval platter filled with slices of stuffed flank steak that has been covered in a wine reduction sauce.

How To Make Stuffed Flank Steak

 

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

You can adapt the fillings to your own liking, however, we highly recommend that you have the proper tools to ensure that stuffed steak is prepared perfectly.

The Tools You Will Need

Oven-Safe Skillet – A 12-inch cast-iron skillet works perfectly. If you don’t have an oven-safe skillet, sear the steak in a skillet and then transfer to a roasting pan.
Instant-Read Digital Meat Thermometer – We rely on the ThermoPro Lightning Digital Meat Thermometer. (Order NOW and get 30% off the regular price!).
A large sharp knife – This, along with a steady and patient hand, is critical to butterfly the steak properly. We love a top-notch Japanese Chef’s Knife.
Fat Separator – Some grease will render during the cooking process. A fat separator will keep that out of your sauce, but, there’s not that much, so if you don’t have one, don’t worry about it.

The Ingredients You Will Need

Steak – A 1-inch thick flank steak is perfect and can usually be found in the meat department of most supermarkets. Substitutes are flap, flat iron, or tri-tip.
Vinegar – Red wine is best.
Paprika – Smoked adds a serious depth of flavor.
Tomato paste – You’ll need this for the paste and then again for the wine reduction sauce.
Garlic – Minced.
Oil – Olive or extra-virgin olive.
Prosciutto – Thinly sliced. Pancetta or salami can be substituted.
Spinach – Mature, fresh is best. Washed and stems removed. Baby spinach can also be used. Frozen isn’t recommended because it’s too wet.
Carrot – Grated with a box grater or with the grating attachment on your food processor. Or, you could finely chop it.
Onion – Chopped.
Roasted bell pepper – Purchased jarred roasted pepper is perfectly fine. Chopped or strips is recommended.
Basil – Fresh is best, roughly chopped.
Breadcrumbs – Any type will work. Panko or Italian are both fine. Plain or seasoned both are good options.
Parmesan cheese – Grated.
Thyme – Dried. If using fresh, then double the amount listed in the recipe.
Wine – We prefer a dry white, such as Chardonnay or Sauvignon Blanc.
Fortified wine – Madiera or Marsala are both excellent choices.
Beef stock – Homemade or purchased.
Worcestershire sauce

EXPERT TIP: Take your time when butterflying the flank steak. Start in the middle of the long side of the steak and slowly move your knife back and forth. Once you’re about ½ to 1 inch from the edge, open it and then pound it until uniformly the same thickness. After adding the filling ingredients, slowly roll it up tightly. It’s okay if some of the filling falls out on the sides, this is normal.

Three images with the first a person butterflying open a flank steak and then topping it with vegetables, herbs, and breadcrumbs, and then rolling it up.

Tips for Making a Perfect Stuffed Flank Steak

Season the Steak Liberally – After you’ve securely tied the steak up, you’ll need to season it liberally with salt and pepper all over. Brushing olive oil all over the steak first will help the seasonings to adhere. Don’t skip this step!

Don’t Skimp on the Fillings – The fillings are as important as the steak. It may feel like you’re adding too much, you’re not. Traditional Argentine stuffed steaks (called matambre) often also include sliced hard-boiled eggs. Add to your own tastes!

Searing Is Crucial – This step develops a rich, caramelized crust before finishing it in the oven and ensures a juicy and tender result.

Don’t Overcook the Steak – An internal temperature of 135°F will yield a medium steak, with a lightly pink interior. An instant-read digital thermometer is highly recommended. We use the ThermoPro Lightning Digital Instant-Read Thermometer.

An overhead view of a stuffed flank that has been rolled and tied with twine and is being seared in a cast-iron skillet.

How To Serve

While the stuffed flank steak is cooking, you can quickly and easily make the incredible wine sauce. Homemade chimichurri sauce is wonderful, too.

Once the middle of the stuffed steak reaches 130°F, about 30 minutes, it’s almost ready. Let it rest for about 10 minutes, and then cut into nice thick slices (1½” thick is perfect). Pour some of the sauce on a platter and then place the sliced stuffed flank steak on top. Pass the extra sauce at the table.

We love to serve the slices over our best mashed potatoes or creamy polenta.

EXPERT TIP: After about 15 to 20 minutes of baking, remove the skillet/pan from the oven and use tongs or a spatula to lift the steak up slightly then pour the white wine so in so it covers the area underneath the steak. This helps to keep it from sticking to the skillet/pan.

A person pouring white wine from a small glass carafe under a stuffed flank steak that is being held up in a large cast-iron skillet.

Other Amazing Steak Recipes to Try

If you love a good steak as much as we do, then you and your family are going to love this collection of recipes:

Perfectly Cooked Skirt Steak with Chimichurri Sauce
Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce
Filet Mignon with Bordelaise Sauce
Bistecca alla Florentina (Italian Porterhouse)
Grilled Tri-Tip with Santa Maria Salsa
Steak au Poivre
Best-Ever Steak and Eggs
Beef Tenderloin with Red Wine Sauce
Standing Prime Rib Roast

These are all epic in their own way, without a doubt. But, in the meantime, isn’t this beef dish calling your name?

A close-up view of a sliced roasted rolled flank steak that has been stuffed with carrots, peppers, and herbs.

This Argentine-style steak entree is truly stunning in so many ways.

It is guaranteed to garner endless praise just in its gorgeous presentation as you bring it to the table.

But, then, after your guests dig in, the taste is what everyone will remember. And, flank steak is a very affordable cut of beef, so it won’t break the bank, either.

There is so much to love about this incredible dish.

A straight-on view of a white dinner bowl filled with a serving of creamy polenta topped with two slices of stuffed flank steak and topped with a wine reduction sauce.

Ready to make the best dish this side of Buenos Aires? Go for it!

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

A close-up view of slices of flank steak that is stuffed with carrots, peppers, onions, and herbs and topped with a brown sauce.
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4 from 1 vote

Stuffed Flank Steak

This Stuffed Flank Steak has so many layers of flavor, it's just incredible. The wine reduction sauce puts it over the top. And the presentation is gorgeous! This is a dish that will impress, but not break the bank (flank steak isn't expensive!).
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Entree
Cuisine: Argentine
Servings: 8 people
Calories: 325kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 1½ lb flank steak
  • 2 tablespoon red wine vinegar
  • 2 tablespoon smoked paprika
  • 3 tablespoon tomato paste divided
  • 3 garlic cloves minced
  • 4 tablespoon olive oil divided
  • 4 strips prosciutto thinly sliced
  • ½ cup fresh spinach washed, stems removed, and roughly chopped
  • 1 medium carrot peeled and grated
  • ½ cup yellow onion chopped
  • ½ cup roasted red bell pepper roughly chopped
  • ½ cup fresh basil roughly chopped
  • ¼ cup breadcrumbs Panko or regular, plain
  • ¼ cup Parmesan cheese grated
  • 2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper
  • ½ cup dry white wine
  • ½ cup fortified wine Madiera or Marsala (sweet)
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce

Instructions

  • Butterfly the steak by slicing it horizontally, stopping about ¾ inch from the other side. Open up the steak and pound it with a meat mallet to an even thickness.
    1 1½ lb flank steak
  • Preheat oven to 350°F.
  • In a small bowl, mix together the vinegar, paprika, 2 tablespoons tomato paste, garlic, and 1 tablespoon of olive oil. Stir to form a paste. Measure out 1 tablespoon of the paste and set aside.
    2 tablespoon red wine vinegar, 2 tablespoon smoked paprika, 3 tablespoon tomato paste, 3 garlic cloves, 4 tablespoon olive oil
  • Smear the remaining paste on the open side of the steak.
  • Layer the prosciutto, spinach, carrot, onion, bell pepper, and basil on top leaving about ½-inch border along the edges.
    4 strips prosciutto, ½ cup fresh spinach, 1 medium carrot, ½ cup yellow onion, ½ cup roasted red bell pepper, ½ cup fresh basil
  • In a small bowl, combine the breadcrumbs, Parmesan cheese, thyme, 1 teaspoon salt, and ½ teaspoon pepper. Stir to combine and then sprinkle over the top of the filling on the steak.
    ¼ cup breadcrumbs, ¼ cup Parmesan cheese, 2 teaspoon dried thyme, Kosher salt and freshly ground black pepper
  • Roll the meat from the long end into a tight cylinder and tie every couple of inches with twine. Tuck in the ends of the rolled steak and then tie another strip of the twine lengthwise.
  • Brush the meat all over with olive oil and then liberally sprinkle all over with salt and pepper.
  • In a large oven-proof skillet, over medium-high heat, heat 2 tablespoons of olive oil. Add the meat and brown on all sides, about 5 minutes.
  • Place the skillet in the oven for 15 to 20 minutes. (Or, transfer to a roasting pan)
  • Remove the skillet (or pan) from the oven and then use tongs (or a metal spatula) to lift the meat and pour the white wine into the pan underneath the steak. (This will prevent sticking).
    ½ cup dry white wine
  • Place back in the oven and roast until an instant-read thermometer inserted into the center registers 130 to 135°F, about another 15 to 20 minutes.
  • Transfer to a carving board and tent loosely with aluminum foil to keep warm.
  • Add the Madiera (or Marsala) wine to the skillet (or pan) over high heat, and simmer, stirring to scrape up any browned bits from the bottom of the pan.
    ½ cup fortified wine
  • Whisk in the stock, Worcestershire sauce, and the remaining 1 tablespoon tomato paste and simmer, stirring often, until reduced by half, about 5 minutes.
    1 cup beef stock, 1 tablespoon Worcestershire sauce
  • Strain the sauce through a fine-mesh sieve.
  • Remove the strings from the meat and slice into ½-inch rounds.
  • Transfer to individual plates and ladle some of the sauce over the stuffed steak rounds. Serve at once, with more 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. 
The use of an instant-read digital meat thermometer ensures the correct doneness. You'll need to insert the thermometer in different areas of the steak. The thickest area should be around 130 to 135°F. The temperature will increase about another 5° as it rests while you make the sauce.
You may not use 100% of all the filling ingredients. Keep unused portions for another use. 
Leftovers will keep covered in the fridge for up to 5 to 6 days. Reheat in a 350°F in a covered dish for about 15 to 20 minutes, or until heated through. 

Nutrition

Calories: 325kcal | Carbohydrates: 8g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 364mg | Potassium: 266mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2389IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 2mg

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

Beef Chimichanga

by 5 Comments

If Wesley was forced to choose his last meal, this dish would have serious contention.

And what’s not to love about it? We take an extra-large flour tortilla and stuff it with our extra-juicy, extra-flavorful beef taco filling, homemade refried beans, and melty cheddar cheese. Sounds like a great burrito, right? Just wait until you fry it to perfection. Top it with your favorite toppings for a Mexican-style dish your family will flip for!

A straight-on view of an untouched beef chimichanga on a green platter flanked by a serving of Mexican rice and refried beans on the other side.

How To Make Beef Chimichanga

 

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 for making a chimichanga. We recommend making as much from scratch as possible, but, of course, there are always shortcuts. The flavors no matter how you do it will be amazing. Here’s what we recommend you have on hand:

Oil – You’ll need a little for sautéing the onion and garlic, and then more for frying the chimichangas. We recommend olive oil for sautéing and vegetable oil for frying.
Onion – Finely chopped.
Garlic – Minced.
Ground beef – We recommend 85% lean. This provides plenty of flavor but is not too fatty. Tilt the skillet and use a spoon to remove excess grease and discard safely (not down the drain).
Classic taco seasonings – Chili powder, ground cumin, oregano, onion powder, garlic powder, smoked paprika, ground cayenne, salt, and pepper.
Flour – All-purpose, this helps to thicken the sauce.
Ro-tel tomatoes – These can be found with other canned tomatoes in many well-stocked supermarkets, or online. Or, go with any canned tomato and chili combination. Or, just go with canned diced tomatoes, not drained.
Beef stock – Or broth. Low sodium is a good choice.
Refried beans – Homemade is best. Or, make a trip to your favorite Tex-Mex or Mexican restaurant and purchase a side, or a pound. In a pinch, you could use canned beans, but fresh is best.
Cheese – Shredded cheddar, Colby Jack, or Monterrey Jack are all great options. Any kind of Mexican melting cheese is wonderful, too.
Flour tortillas – Get the extra-large burrito size. Found in the Hispanic section of most well-stocked supermarkets. If you’re feeling adventurous, make them from scratch!
Sauce for Toppings – Ranchero, Chili con carne gravy, Queso, or Salsa are all wonderful. Our favorite is ranchero (and can be made well in advance).
Additional garnishes – Extra shredded cheddar (or Colby Jack) cheese, pico de gallo, and/or homemade guacamole.

EXPERT TIP: You want to simmer the meat mixture until most of the liquid has evaporated, but don’t overcook it! Taco meat should be very moist, even wet. If it gets too dry, add more beef stock or broth. The sauce can be made up to 24 hours in advance.

An overhead view of a large stainless steel skillet filled with homemade ground beef taco meat.

Tips For Making the Perfect Beef Chimichanga

Take Care When Selecting Tortillas – This may seem obvious, but choosing a good tortilla is critical to a perfect chimichanga. Hold the package and feel the tortillas. They should not feel thin or brittle. A tender, soft, and very pliable will deliver an extra crispy and delicious dish.

Homemade Is Best, When Possible – For best results, don’t use a taco seasoning package. You’ll get much better flavor if you use the seasonings and techniques in this recipe. Homemade refried beans are fantastic, but you can get great-quality at your favorite Mexican restaurant (order a pint to go!). And finally, homemade ranchero sauce takes these chimichangas to the next level.

Fry Until Crispy, But Not Too Much – Whether you are deep-frying, baking, or air-frying, you’ll want to cook the chimichangas until the tortillas are golden and crispy. But, keep a close eye on them, it’s easy to let them go too long and then slightly burn and not retain the perfect texture. A pair of metal tongs and a spatula helps to control the turning of the chimichangas in the oil.

EXPERT TIP: Be sure to roll the tortillas tightly as you are assembling them. Don’t fill the ingredients right to the edge of the tortillas, otherwise, they ‘ooze’ out the sides. Firmly tuck the ends into the chimichangas. If completely submerged in hot oil, then a couple of toothpicks are recommended to hold it together.

Three images with the first being a person adding cheese on top of a ground beef mixture sitting on a flour tortilla and then next the tortilla being rolled up and then the person tucking in the sides of the rolled tortilla.

How To Serve

These are best served piping hot. Have your ranchero sauce ready to go and your oven preheated to 425°F. Smear just enough of the sauce to cover the top of the chimichanga and then sprinkle some cheese over the sauce. Don’t overdo it!

When serving guests, have all the classic garnishes available. These include sour cream, guacamole, pico de gallo, hot sauce, and salsa.

How To Prepare in an Air-Fryer

  1. Prepare the chimichangas as instructed.
  2. Place them (usually 2 at a time) in the basket of your air-fryer.
  3. Spray them liberally with cooking oil.
  4. Air fry them at 400°F for about 10 to 12 minutes until crispy, flipping them over halfway through.

How To Prepare in Your Oven

  1. Prepare the chimichangas as instructed.
    Preheat oven to 400°F.
    Place them on a baking sheet and liberally spray cooking oil all over them, or, brush with olive oil.
    Bake until nice and crispy, usually about 18 to 20 minutes.

EXPERT TIP: Though it’s not as healthy as air-frying or baking, giving them a quick fry in hot oil delivers authentic flavor and taste. But, no matter how you cook them, they are guaranteed to be delicious!

A person using metal tongs to hold a flour tortilla that has been wrapped like a beef burrito and is being deep-fried in a skillet filled with hot oil.

Other Classic Mexican, or Tex-Mex, Recipes to Try

The following recipes are fixtures on every good Mexican/Tex-Mex menu. They are fun to make at home and unforgettably delicious. Here are some we are certain you and your family will absolutely love!

Steak Fajitas
Chicken Fajitas
Chicken Tinga Tacos
Shrimp Dorado Tacos
Carnitas Tacos
Smothered Beef Burritos with Chili Carne
Chicken Enchiladas with Verde Sauce
Best-Ever Chicken Quesadilla
Chicken Flautas
Classic Refried Beans
Mexican-Style Rice

These are many of our favorite dishes without a doubt and they are even better when made from scratch at home. But, in the meantime, isn’t this gem catching your eye?

A close-up view of a deep-fried beef chimichanga with a layer of ranchero sauce and melted Colby jack cheese on top.

If you love Mexican food as much as we do, you and your friends and family are going to flip for these deep-fried burritos!

You can adapt the fillings to your own tastes, but, we think the combination of the ground taco beefy mixture, refried beans, and melty cheese is heavenly!

Feel free to double the recipe for an unforgettable “chimi” party! Completed chimichangas will keep warm covered with foil, and then bake them all at once on a large baking sheet at 425°F with the ranchero sauce and cheese!

Incredible!

A close-up view of a juicy ground beef chimichanga on a plate and it has been split open to review the meaty insides.

Ready to make the best chimichanga 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 deep-fried beef chimichanga with a layer of ranchero sauce and melted Colby jack cheese on top.
Print Recipe
5 from 2 votes

Beef Chimichanga

This Beef Chimichanga recipe is authentic and just exploding with flavor. You could opt for baking these, but giving them a quick fry in hot oil gives the perfect crunch to this unforgettable dish. Truly one of the Loon's all-time favorites!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree
Cuisine: Mexican, Tex-Mex
Servings: 6 people
Calories: 501kcal
Author: Kris Longwell

Equipment

  • Large skillet with about ½ to 1-inch of oil, or a deep-fryer

Ingredients

Do Ahead

  • Ranchero sauce click for recipe
  • Refried beans click for recipe

For the Beef Filling

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic
  • 1 lb ground beef 85% lean
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano dried, preferably Mexican
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 1 15 oz.can Ro-tel tomatoes with juice, See NOTES
  • 1 cup beef broth or stock

For the Chimichangas

  • Vegetable oil for frying
  • 6 large flour tortillas burrito size
  • 2 cups refried beans
  • 2 cups cheddar shredded
  • 2 cups Ranchero sauce for garnish
  • ½ cup sour cream or Mexican crema, for garnish
  • 1 cup pico de gallo for garnish (optional)
  • salsa for garnish (optional)

Instructions

Do Ahead

  • Prepare the ranchero sauce, and if desired, refried beans (click links in Ingredients for recipes).
    Ranchero sauce, Refried beans

Prepare the Beef Filling

  • Heat the oil over medium heat in a large skillet. Add the onion and sauté until soft, about 4 minutes. Stir in the garlic and sauté another 30 seconds, stirring often.
    1 tablespoon olive oil, 1 medium onion, 3 cloves garlic
  • Add the ground beef, breaking up the meat with a large wooden spatula or spoon. Cook until no longer pink and fully cooked, about 8 to 10 minutes. Tilt the skillet and use a large spoon to remove all but about 1 tablespoon of the rendered grease. Discard safely.
    1 lb ground beef
  • Stir in the chili powder, cumin, oregano, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Continue stirring and cooking until fully combined and very aromatic, about 1 to 2 minutes. Stir in the flour until well coated. Cook for another 1 minute.
    2 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, 1 teaspoon Kosher salt, ½ teaspoon black pepper, 1 tablespoon all-purpose flour
  • Stir in the tomatoes and then the broth/stock. Bring to a simmer over medium heat and let simmer until slightly thickened and most of the liquid has evaporated, about 10 minutes (don't let it get too dry!). Set aside until ready to use.
    1 15 oz.can Ro-tel tomatoes, 1 cup beef broth

Prepare the Chimichangas

  • Heat about 1 inch of oil in a large saucepan to 350°F and preheat your oven to 425°F.
    Vegetable oil
  • Warm the refried beans in a saucepan until warm and bubbly. Heat the tortillas briefly in the microwave or oven, until soft and pliable.
    6 large flour tortillas
  • Working one chimichanga at a time, place about ¼ to ½ cup of the beans one half of the tortilla, leaving about 1 inch border from the edges. Place about the same amount of beef filling over the beans and then sprinkle cheese over the top.
    2 cups refried beans, 2 cups cheddar
  • To form the chimichanga, begin rolling the tortilla over the filling, and then fold in the sides of the tortilla over the filling, about 1 inch on each side. Then, tightly roll the chimichanga, tucking the ends inwards once it's fully rolled. If desired, secure the seam with 1 or 2 toothpicks. (See blog post or video for visual reference).
  • Working in batches, use metal tongs to carefully lower 1 to 2 chimichangas into the hot oil. You may need to use your metal tongs to keep the chimichanga closed. After a couple of minutes, very carefully flip the chimichanga over and cook until golden all over. Remove the chimichangas from the oil and place on a paper towel-lined plate or cutting board. Continue with the remaining chimichangas.
  • Spoon about ½ cup of the prepared ranchero sauce over the top of each chimichanga and place them on a baking sheet. Sprinkle a couple of pinches of grated cheese over the top and bake for 3 to 5 minutes, until the cheese is melty and bubbly.
    2 cups Ranchero sauce
  • Remove from the oven and serve at once with pico de gallo, sour cream, and salsa on the side.
    ½ cup sour cream, 1 cup pico de gallo, 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 beef filling, refried beans, and ranchero sauce can all be made 1 to 2 days in advance. Keep covered in the fridge until ready to warm and use. If you don't have time to make the beans, see about picking up a pint from your favorite Mexican or Tex-Mex restaurant. 
Ro-tel tomatoes can be found in many supermarkets with the other canned tomatoes. If you can't find them, look for canned tomatoes with chiles (or peppers). Regular canned diced tomatoes (with juice) will work just fine if you can't find tomatoes with chili or peppers. 
Chimichangas are best served piping hot, sooner after being fried. However, as you are preparing them, you can cover them with foil to keep them warm until ready to finish them off in the oven.
See the blog post on how to prepare the chimichangas in your air-fryer or oven. 

Nutrition

Calories: 501kcal | Carbohydrates: 21g | Protein: 27g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 782mg | Potassium: 358mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1183IU | Vitamin C: 4mg | Calcium: 350mg | Iron: 3mg

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

Soppressata, Mushroom, and Black Olive Pizza

by 4 Comments

We love all kinds of pizza, but this one ranks near the favorite top of our all-time favorites.

The flavors of this thin-crust pizza work wonderfully together. Make it extra special by making the thin-crust pizza dough from scratch. It’s really easier than you might think! Feel free to vary the toppings to your own liking, but, we think the combination of soppressata, mushrooms, and black olives are pizza perfection!

soppressata, mushroom and black olive recipe

How To Make Soppressata, Mushroom, and Black Olive Pizza

 

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!

EXPERT TIP: Be sure to allow the dough to proof at least an hour and a half. Keep it covered in a warm and non-drafty area in your kitchen. The top of your fridge is a good place.

Semolina pizza dough recipe

The Ingredients You Will Need

This pizza is easily adaptable to your tastes. All kinds of toppings work. Be sure to make the dough from scratch! Here’s what you’ll need to have on hand:

For the Sauce:
Oil – Olive oil or extra-virgin olive oil is best.
Garlic – Minced.
Tomatoes – Crushed (canned).
Tomato paste – Go with a good-quality brand.
Seasonings – Dried oregano, basil, thyme, and salt.
Vinegar – Red wine is best, but white wine will work, too.

For the Pizza:
Pizza dough – Homemade semolina dough is perfect. Many Italian restaurants or pizza joints will sell their pizza dough. Freshly made is definitely best.
Mushrooms – Fresh and thinly sliced. Go with white button or a medley of your favorite wild mushrooms.
Salami – Soppressata is our favorite, but you can substitute pepperoni, if desired.
Olives – Black is our favorite for this pizza, but any type of will work wonderfully.
Cheese – Whole milk mozzarella and grated Parmesan are a must.
Seasonings – Dried oregano, basil, and red pepper flakes.

soppressata, mushroom and black olive recipe

Tips For Making the Perfect Soppressata, Mushroom, and Black Olive Pizza

Allow Enough Time for the Dough to Proof – This is critical to achieving the perfect crust. You can even place the dough in an oiled bowl, covered with plastic wrap, in the fridge for 24 hours. Don’t worry if it doesn’t double in size, but it should come close.

Allow the Sauce to Cool – Don’t put hot sauce on the pizza dough. It can be warm, but extremely hot sauce will start to cook the dough. You want the dough to start to cook as soon as it hits the hot pizza stone.

Heat Your Pizza Stone – Place your pizza stone in the oven at the highest temperature for at least 30 minutes before placing the pizza on the stone. Use a pizza paddle (or the back of a baking pan) to transfer the uncooked pizza to the hot stone, and remember to add a generous amount of semolina flour or cornmeal to the paddle to help transfer the pizza.

soppressata, mushroom and black olive recipe

How To Serve

This pizza is best served piping hot.

Be sure to have plenty of grated parmesan cheese on hand for guests to sprinkle on if desired. Red pepper flakes and garlic powder are nice to have on the side, too.

Cut the pizza into slices (usually 8 slices), or cut it into smaller rectangular pieces for smaller appetizer portions. This recipe makes two pizzas, but it can easily be halved, if only one is desired.

Soppressata, Mushroom and Black Olive Pizza recipe

Other Amazing Pizza Recipes to Try

Everyone loves pizza, and homemade is the best. Here are some of our all-time favorite pizza recipes that we are certain you and your family and friends will love, too:

Detroit-Style Pizza
Deep Dish Italian Sausage and Broccoli Rabe Pizza
BLT Pizza with Pesto Sauce
Deep-Dish Chicago-Style Pizza
Grilled Pizza with BBQ Pulled Pork
BBQ Chicken Pizza
Grilled Portobello BLT “Pizzas”

These are all amazing, without a doubt, but, in the meantime, isn’t this pizza calling your name?

Semolina pizza dough recipe

If you love pizza as much as we do, you and your family are going to absolutely flip for this pizza.

The flavors complement each other perfectly and the homemade thin crust puts it over the top.

Pizza night has never tasted so good!

A close-up view of a soppressata, mushroom, and black olive pizza.
Ready to make the best thin-crust pizza 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 soppressata, mushroom, and black olive pizza.
Print Recipe
5 from 2 votes

Soppressata, Mushroom, and Black Olive Pizza

This Soppressata, Mushroom, and Black Olive Pizza recipe is delicious. The soppressata is an Italian salami that is deeply flavorful. Be sure to make the semolina dough for the crust, it really puts the pizza in a class of its own.
Prep Time20 minutes
Cook Time20 minutes
Preparing the Dough2 hours
Total Time2 hours 40 minutes
Course: Entree / Pizza
Cuisine: Italian
Servings: 4 people
Calories: 378kcal
Author: Kris Longwell

Equipment

  • Pizza stone and paddle or a pizza pan and the back of a baking pan

Ingredients

For the Pizza Sauce

  • ¼ cup olive oil
  • 5 cloves garlic minced
  • 1 15 oz crushed tomatoes
  • 3 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Kosher salt

For the Pizza

  • 1 13 oz pizza dough cut in half, click for make-ahead recipe
  • 1 cup pizza sauce
  • 2 cups whole milk low-moisture mozzarella cheese shredded
  • 4 oz mushrooms brushed clean and thinly sliced
  • 4 oz soppressata cut into ½ inch strips
  • 1 cup black olives pitted, halved lengthwise
  • 1 tbs olive oil
  • dried basil, oregano, and red pepper flake for sprinkling over the pizza before baking
  • ¼ cup Parmesan cheese grated

Instructions

Make the Sauce

  • In a medium-sized pan, heat the olive over medium heat.
    ¼ cup olive oil
  • Add the garlic and cook until softened, about 2 minutes.
    5 cloves garlic
  • Add the remaining ingredients and simmer for 15 minutes. Remove from heat and let cool while you prep the toppings.
    1 15 oz crushed tomatoes, 3 tablespoon tomato paste, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon dried thyme, 1 tablespoon red wine vinegar, 1 teaspoon Kosher salt

Make the Pizza

  • Preheat oven to 550 F° (or as hot as your oven will go).
  • Place a pizza stone on the middle rack and let the stone heat for at least 20 to 30 minutes.
  • On a pizza wheel, dusted with semolina (or corn meal), stretch or roll out the pizza into a large round.
    1 13 oz pizza dough
  • Spread the sauce over the dough, leaving about a 1-inch space from the edge of the dough.
    1 cup pizza sauce
  • Top with the mozzarella cheese and then distribute the soppressata, mushrooms, and olives evenly around the pizza.
    2 cups whole milk low-moisture mozzarella cheese, 4 oz mushrooms, 4 oz soppressata, 1 cup black olives
  • Brush the outside edge of the dough with olive oil and sprinkle a few pinches of dried basil, oregano, and red pepper flakes over the top.
    1 tbs olive oil, dried basil, oregano, and red pepper flake
  • Top with the parmesan cheese.
    ¼ cup Parmesan cheese
  • Carefully slide the pizza from the peel onto the hot stone in the oven and bake for 8 to 10 minutes (depending on the temperature of your oven) until the crust is golden brown.
  • Carefully transfer the pizza to a cutting board and let cool for a few minutes, then slice and serve right away.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked this video, please subscribe to our YouTube channel. 
The dough and sauce can be made up to 24 hours in advance. Keep covered in the fridge until ready to roll out and assemble. 
This recipe makes enough for 2 pizzas. If you only want one pizza, cut all the quantities in half. 
Cover extra dough with plastic wrap and keep in the fridge for up to 5 days, or freeze for up to 2 to 3 months. 

Nutrition

Calories: 378kcal | Carbohydrates: 10g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 27mg | Sodium: 2239mg | Potassium: 546mg | Fiber: 3g | Sugar: 5g | Vitamin A: 637IU | Vitamin C: 9mg | Calcium: 125mg | Iron: 2mg

POST UPDATE: This post was originally published in April 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2024!

Slow Cooker Coconut Chicken Curry

by 8 Comments

There are so many reasons to love cooking a meal in your slow cooker. And this recipe confirms it.

We love all kinds of curry dishes, including Coconut Shrimp Curry and Chicken Curry. But, when you’re able to create these incredible flavors with the ease of your slow cooker, life couldn’t get much better. Serve with perfectly steamed rice for an amazing meal.

A straight-on view of a white bowl filled with a serving of slow-cooker coconut chicken curry with a glass of white wine nearby.

How To Make Slow Cooker Coconut Chicken Curry

 

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

The Ingredients and Tools You Will Need

The Tools You Will Need:
A 6 to 7 quart slow-cooker.
Large skillet or saucepan (12″ is ideal).

The Ingredients You’ll Need to Have on Hand:
Oil – Olive oil or vegetable oil will work just fine.
Chicken – We love boneless, skinless chicken thighs, but boneless, skinless breasts will work, too. Cut into large chunks, or leave whole.
Shallot – Can substitute regular onion, if desired.
Ginger – Fresh, finely chopped.
Garlic – Minced.
Curry powder – We love Sun Brand Madras. Amazing flavor. Or, you can easily make your own!
Seasonings – Salt, pepper, red pepper flakes.
Broth – Homemade broth or stock is awesome, but purchased is perfectly fine.
Coconut milk – Unsweetened. Found the Asian section of most supermarkets, or online. Definitely do not use sweetened coconut milk (save that for Pina Coladas!).
Fish sauce – Found in the section of most supermarkets, at Asian markets, or online.
Carrots – Peeled, and cut into large, bite-sized pieces.
Sweet potatoes – Peeled and cut into the same size pieces as the carrots.
Cornstarch – For a small slurry which will slightly thicken the sauce.
Salt – Or, additional fish sauce.
Basil – Italian or Thai basil, cut into thin strips, for garnish.

EXPERT TIP: When you open the can of unsweetened coconut milk, you’ll notice it has most likely separated. This is completely normal. Use a knife or fork to gently stir the milk in the can until it’s combined and smooth.

A person pouring unsweetened coconut milk from a can into a large skillet that iss filled with a thin curry sauce.

Tips for Making Perfect Slow Cooker Coconut Chicken Curry

Sear the Chicken Pieces – If you plan on slow-cooking the chicken thighs or breasts without cutting them, searing them first in a skillet with oil locks in their juices and enhances their flavor in the curry. For ease, cut them into chunks, and no need to pre-sear.

Use Quality Coconut Milk and Curry Powder – This is essential for the best flavor. We use Thai Kitchen Unsweetened Coconut Milk and Sun Brand Madras Curry Powder. Amazing flavor.

Fluffy Steamed Rice Is a Must – Perfectly steamed rice soaks up the delicious sauce and provides a satisfying base for the dish. Don’t skip this, if possible. You’ll have plenty of time to prepare it while the chicken slow cooks!

EXPERT TIP: Leave your chicken pieces fairly large (2-inch by 2-inch, or greater). Same with the cut carrots and sweet potatoes. As the chicken and veggies slow-cook, they will break down somewhat. The larger chunks will stay intact once ready to serve.

A coconut curry sauce being poured from a large saucepan into a Crock-Pot filled with chunks of uncooked chicken and cut-up carrots and sweet potato.

How To Serve

Don’t let the curry chicken slow cook for more than 7 hours. It will be okay, but the chicken will become so tender that it will shred when you serve it.

After 6 or 7 hours on the LOW setting (or 3 on HIGH), turn the slow cooker to the WARM setting until you’re ready to serve.

The coconut chicken curry is perfect served over a bed of perfectly steamed rice, however, we’ve also served it over cooked noodles, and that is delicious, too.

EXPERT TIP: To thicken the sauce somewhat, we recommend a cornstarch slurry of about 1 to 2 tablespoon of cornstarch to the same amount of water. Stir in a small bowl until combined, then slowly pour into the sauce, gently stirring with a wooden spoon until slightly thickened. Don’t add more than this amount of the slurry, otherwise, the sauce may separate when reheating.

An overhead view of a 6-quart slow-cooker filled with a coconut cream sauce with cooked chicken, carrots, and sweet potatoes, with a large wooden spoon holding up chicken and sauce.

Other Slow Cooker Recipes To Try

We love the ease of using a slow cooker for so many of your favorite recipes. Here are, hands down, some of our all-time favorite recipes that we’re certain you and your family will love:

These are all amazing, without a doubt, but, in the meantime, isn’t this dish catching your eye?

A very close-up view of a serving of slow-cooker coconut chicken curry over a bed of steamed white rice all in a white bowl.

This dish has become one of our favorite slow cooker dishes of all time.

There is a little bit of prep work and sautéing before you let the slow cooker do its work, but it’s not much, and so worth it.

And, as always, the smells that will fill your home as it slow-cooks are truly incredible. Every bite is a taste sensation and leftovers are just as good, maybe even better!

A close-up view of a white bowl filled with a half-eaten portion of slow-cooker coconut chicken curry with chunks of tender carrots and sweet potatoes.

Ready to make the best curry dish in town in your slow cooker? Go for it!

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

A straight-on view of a white bowl filled with a serving of slow-cooker coconut chicken curry with a glass of white wine nearby.
Print Recipe
4.50 from 2 votes

Slow Cooker Coconut Chicken Curry

Coconut Chicken Curry is incredibly flavorful and letting your slow cooker do all the heavy lifting makes it even better. There is a little prep and sautéing before it all goes into the slow-cooker, but it's not too much and even can be done ahead of time. Serve over perfectly steamed rice for the most amazing meal.
Prep Time20 minutes
Cook Time7 hours
Total Time7 hours 20 minutes
Course: Entree
Cuisine: Asian / American
Servings: 8
Calories: 466kcal
Author: Kris Longwell

Equipment

Ingredients

  • 2 tablespoon olive oil
  • 1 shallot chopped
  • 1 tablespoon ginger fresh, minced
  • 3 cloves garlic minced
  • 3 tablespoon curry powder Madras-style, or regular
  • 2 tablespoon dark brown sugar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon black pepper
  • 1 cup chicken broth or stock
  • 1 13.3 oz can unsweetened coconut milk
  • 2 tablespoon fish sauce
  • 3 lb chicken thighs boneless, skinless
  • 3 medium carrots peeled and cut into bite-size pieces
  • 1 sweet potato peeled and cut into bite-size pieces
  • Kosher salt to taste
  • 2 tablespoon cornstarch
  • 2 tablespoon basil or Thai basil, cut into small strips, for garnish (optional)
  • Steamed rice for serving

Instructions

  • Heat the oil over medium heat in a large skillet or saucepan. Add the shallot and ginger and sauté until tender, about 4 minutes. Add the garlic and sauté for another 30 seconds, or until aromatic.
    2 tablespoon olive oil, 1 shallot, 1 tablespoon ginger, 3 cloves garlic
  • Stir in the curry powder, brown sugar, red pepper flakes, and black pepper. Cook, stirring often, until fully combined and very aromatic, about 30 seconds.
    3 tablespoon curry powder, 2 tablespoon dark brown sugar, 1 teaspoon red pepper flakes, 1 teaspoon black pepper
  • Pour in the broth/stock and then the coconut milk and fish sauce. Bring to a boil and then turn down the heat and simmer for a few minutes.
    1 cup chicken broth, 1 13.3 oz can unsweetened coconut milk, 2 tablespoon fish sauce
  • Place the chicken, carrots, and sweet potatoes in your slow-cooker. Carefully pour the sauce over the top. Cover and cook on LOW for 5 hours or on HIGH for 2½ hours, or until chicken is very tender and fully cooked. Taste and add salt, to taste (usually 1 to 2 tsp).
    3 lb chicken thighs, 3 medium carrots, 1 sweet potato, Kosher salt
  • In a small bowl, add 2 tablespoon of cool water to the cornstarch. Use a spoon to stir the mixture until dissolved. Slowly stir in the slurry until the sauce thickens somewhat, after 1 to 2 minutes.
  • Serve over steamed rice and garnish with basil strips (if using).
    2 tablespoon basil, Steamed rice

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked this video, please subscribe to our YouTube channel. 
Boneless, skinless chicken breasts can be substituted for the thighs. You can also leave the thighs and/or breasts whole. If cutting them up, don't cut them too small, otherwise, they will become so tender the meat will shred. 
Don't overdo it with the cornstarch slurry. The sauce shouldn't be as thick as gravy, but it should not be too thin, either. Add just enough of the slurry to slightly thicken the sauce. The small amount of cornstarch won't cause any issues when reheating. 
Leftovers will keep covered in the fridge for up to 5 days. Reheat on the stove over medium heat. 
 

Nutrition

Calories: 466kcal | Carbohydrates: 14g | Protein: 29g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 631mg | Potassium: 603mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8087IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg

Slow Cooker Baked Beans

by Leave a Comment

These are the real deal. And so easy to prepare. What could be better than that?

Similar in taste and texture to our Southern Baked Beans, but done with the convenience of your slow cooker. They can also be made well in advance. All you need to do is reheat and then keep on WARM in your slow cooker! Perfect any time of the year!

A straight-on view of slow cooker baked beans in a small individual white bowl surrounded by slices of cooked sausage and a glass of beer nearby.

How To Make Slow Cooker Baked Beans

 

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’ll need just a handful of ingredients to make this classic side. Here’s what you’ll need to have on hand:

White beans – Preferably dried. Navy, Cannellini, or Great Northern are all excellent options. See NOTES on soaking the beans.
Ketchup – Go with a quality brand for the best flavor.
Molasses – Dark is best. Don’t skip this ingredient!
Brown sugar – Dark or light, both work well.
Mustard – We recommend Dijon, but yellow can be substituted, no problem.
Apple cider vinegar – This is a key ingredient, and apple cider is best.
Maple syrup – 100% pure, not pancake syrup.
Seasonings – Salt and pepper.
Bacon – Smoked is best.

EXPERT TIP: Be sure to check the ‘best used by’ date on the beans. Old beans may never fully soften during the cooking process. If you don’t have overnight to soak the beans, then place the beans in a large pot and cover with water. Bring the water to a boil, and then turn off the heat and allow the bests to soak for 1 hour. Rinse and follow the recipe.

A person's two hands holding dried navy beans over a bowl of the beans in water.

Tips for Making Perfect Slow Cooker Baked Beans

Soaking the Beans is Best – Allowing the dried beans to soak overnight ensures they cook evenly and become tender in the slow cooker.

Heat the Sauce in a Skillet – Combining the sauce ingredients in a skillet and then simmering it for a few minutes helps to deepen the flavors. It’s not 100% necessary, but it melds together the sweet and savory flavor components.

Smoked Bacon or Salt Pork Deepens the Flavor – As the pork slow cooks, it infuses a smokey flavor to the beans and sauce that is classic. No need to cook the bacon first. If using a salt pork, be sure to remove it once the beans are ready.

Cook on LOW and then on HIGH – We get the best results when we start the beans low and slow, and then crank the slow cooker to HIGH for the final few hours of cooking. You will probably need to add more stock to achieve the perfect sauce consistency.

An overhead view of a small skillet filled with homemade BBQ sauce with a metal whisk inserted in the middle of it.

How To Serve

This is the quintessential summertime BBQ side dish. We serve it alongside our best-ever pasta salad, best-ever potato salad, and corn on the cob.

But, it’s also amazing to serve during the cooler months, too. We love them alongside baked honey mustard chicken, grilled sausage, or chicken fried steak.

You can transfer the cooked beans to a nice serving dish, or just add a large serving spoon near the slow cooker and let folks serve themselves.

EXPERT TIP: After pouring the sauce over the beans and bacon, give it all a good stir to fully coat the beans. If you have the time, stir the beans every hour or so. The beans can also be cooked on LOW for 7 to 8 hours. Add more stock, as needed.

BBQ sauce being poured from a saucepan into a slow cooker filled with dried navy beans and pieces of cut-up uncooked bacon.

Other Amazing Slow Cooker Recipes to Try

There is just something extra special about preparing the main dish, or even a side dish, in your slow cooker. Here are some of our all-time favorites:

Beef Stew
Classic Brisket
Chopped BBQ Beef Sandwiches
Mississippi Pot Roast
Beef Braciole
Baby Back Ribs
Pulled Pork
Dublin Coddle
Ham and Potatoes Gratin
Provencal Chicken Stew
Coconut Chicken Curry
Chicken Chow Mein
Corn on the Cob
Asparagus Risotto

These are always a huge hit when we serve any of them to family or guests. But, in the meantime, aren’t the beans calling your name?

An overhead view of a large wooden spoon holding a big helping of slow cooker baked beans over the slow cooker pot filled with the same.

If you’re tasked with bringing a side dish to any function, you’ll want to seriously consider these beans.

They are very similar to Boston Baked Beans, and are universally loved.

And because your slow cooker does all the heavy lifting, but is a snap to prepare! And the taste and texture of the beans in the sauce is truly spectacular. Every bite is a taste sensation.

A silver spoon being held up that is holding a helping of slow cooker baked beans over a small bowl containing a full serving of the beans.

Ready to make the best beans this side of, well, 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 slow cooker baked beans in a small individual white bowl surrounded by slices of cooked sausage and a glass of beer nearby.
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Slow Cooker Baked Beans

These are very similar to Boston Baked Beans and are classic in taste with a mix of little sweetness and smokey savory. We simmer the sauce before adding it to the slow cooker with the beans and bacon, but if you're in a crunch for time, you can just add it all into the pot and cook on low all day.
Prep Time15 minutes
Cook Time6 hours
Soaking8 hours
Total Time14 hours 15 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 358kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 lb dried white beans Navy, cannelloni, or Great Northern
  • 1 cup ketchup
  • ¼ cup molasses
  • ¼ cup dark brown sugar
  • ¼ cup Dijon mustard
  • ¼ cup apple cider vinegar
  • ¼ cup maple syrup 100% pure
  • ½ teaspoon black pepper
  • 8 oz smoked bacon
  • Kosher salt
  • 1 cup beef stock

Instructions

  • Place the beans in a large pot and cover with cool water by about 1 inch. Let them soak overnight. See NOTES for a quick soak method. Pick out any floaters the next morning.
    1 lb dried white beans
  • In a medium skillet or saucepan, stir together the ketchup, molasses, brown sugar, mustard, vinegar, maple syrup, and black pepper over medium heat. Bring the sauce to a simmer and let it continue to gently simmer for about 5 minutes.
    1 cup ketchup, ¼ cup molasses, ¼ cup dark brown sugar, ¼ cup Dijon mustard, ¼ cup apple cider vinegar, ¼ cup maple syrup, ½ teaspoon black pepper
  • Drain the beans and place them in your slow cooker with the chopped bacon. Pour the sauce over the beans. Cover the slow cooker and cook on LOW for 3 hours.
    8 oz smoked bacon
  • After 3 hours, stir the beans and stir in 1 teaspoon salt and half a cup of the beef stock. Turn the setting to HIGH and cook for another 3 hours, or until the beans are tender and the sauce has become thickened. You may need to add the remaining half cup of broth to maintain the correct consistency for the sauce. Taste and add more salt, if desired, usually another ½ to 1 tsp.
    Kosher salt, 1 cup beef stock
  • Serve at once, or turn to the WARM setting until ready to serve.

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 time to soak the beans overnight, you can do a quick soak by bringing the beans in a pot of water to a rolling boil. Turn off the heat and let the beans rest in the hot water for 1 hour. Drain and proceed with the recipe.
You can use canned beans in a pinch. Drain and rinse 2 to 3 15 oz. cans of white beans. Cook on LOW for 4 hours or on HIGH for 2 hours. 
Leftovers will keep covered in the fridge for up to 1 week. Reheat with a few splashes of beef stock (or water) on the stove until bubbly and heated through. The beans can be frozen for up to 3 months. 

Nutrition

Calories: 358kcal | Carbohydrates: 65g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 690mg | Potassium: 1459mg | Fiber: 9g | Sugar: 28g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 189mg | Iron: 7mg

Wild Rice, Spinach and Fontina Casserole

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This meatless casserole is amazing at any time of the year, but when it’s cold outside, there’s nothing much more satisfying.  

We just love the nutty flavor of wild rice and of course the beauty of sautéd spinach combined with luxurious fontina cheese. Mix in some sauteed onion, garlic, sun-dried tomatoes, and and then topped with almonds – all baked to yummy, gooey perfection. And it can easily be prepared in advance!

A straight-on view of an oval white baking dish partially filled with a wild rice, spinach, and fontina casserole and a serving spoon sitting in the open area of the dish.

How To Make Wild Rice, Spinach, and Fontina Casserole.

 

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 flavorful casserole are straightforward and easy to find. We provide some substitutions for you below, if necessary. Here’s what you’ll need to have on hand:

Wild rice – Actually, we love using a wild rice blend. Our favorite is Royal Blend which can be found in most supermarkets or online.
Stock or broth – You can go with chicken or vegetable. We love to cook our rice in chicken (or vegetable) stock, but you could substitute water, if desired.
Spinach – Fresh, mature is best. Baby spinach can be used. If going with frozen, allow it to completely thaw and then squeeze out excess water.
Oil – Olive oil or extra-virgin oil.
Thyme – Fresh is recommended, but dried will work, too. If using dried, go with 1 tsp.
Nutmeg – Freshly grated is great, but ground works perfectly, too.
Flour – All-purpose.
Milk – Preferably whole. Half and half or even heavy (or double) cream can be substituted.
Sun-dried tomatoes – In oil, roughly chopped. (Drained).
Fontina cheese – Other wonderful substitutions are Gruyere, Gouda, and Swiss. Mozzarella would work, too, but not be quite as rich.
Seasonings – Salt and pepper.
Almonds – Sliced work best. Chopped pecans would be a decent substitution.

EXPERT TIP: Be sure to follow the cooking instructions on the rice packaging. As mentioned, we love to cook the rice in chicken broth or vegetable broth. It adds a depth of flavor to the casserole that is wonderful. The rice can be made hours in advance.

A large wooden spoon being used to lift up a large helping of a cooked wild rice medley over a saucepan filled with the rice.

Tips for Making Perfect Wild Rice, Spinach, and Fontina Casserole

Don’t Overcook the Rice – Cook the wild rice blend until it is tender but still has a slight bite, ensuring it doesn’t become mushy in the casserole.

Sauté the Spinach Carefully – Cook the spinach in the olive oil until it is just wilted, preserving its vibrant color and fresh flavor in the casserole. When adding the flour, continue cooking for another minute.

Go with Quality Ingredients – This casserole is best when the ingredients are top-notch and fresh. Don’t skimp on the rice, spinach, or cheese. Whole milk is highly recommended. This has a “special occasion” taste and appearance.

Watch the Almonds – Sprinkle the sliced almonds on top of the casserole just before baking to add a delightful crunch and nutty flavor to the finished dish. Don’t let them burn, though. Once they start brown, the casserole should be ready.

EXPERT TIP: Be sure to whisk constantly as you add the milk and stock to the flour/roux mixture. Continue whisking or stirring with a large wooden spoon until all lumps are no longer visible.

A person pouring whole milk from a glass measuring cup into a skillet that is filled with sautéed spinach, onion, and garlic.

How To Serve

The flavor profile of this casserole is pure comfort and it makes it an ideal (and unique) side dish during the holiday season.

It is a filling casserole and can absolutely be served as a main (and vegetarian) course.

If feeding more than four guests, the recipe can easily be doubled.

A person sprinkling almond slivers over the top of an oval baking dish that is filled with wild rice, spinach, and fontina cheese.

Other Amazing Side Dish Recipes to Try

Although this casserole can also be served as a main dish, it is really spectacular as a scene-stealing side dish. Here are a few more stellar side dishes that will give the main dish a run for its money!

Wild Rice Pilaf with Pecans and Dried Cranberries
Gourmet Green Bean Casserole
Braised Green Beans with Tomatoes
Fondant (Melting) Potatoes
Crispy Hasselback Potatoes
Potatoes Dauphinoise (French Gratin)
Roasted Cauliflower with Olives and Lemon
Shaved Brussels Sprouts with Pancetta
Stewed Okra and Tomatoes
Maple Braised Carrots
Cream of Corn Casserole
Easy Herbed Rice Pilaf with Toasted Pecans

These are absolutely amazing and perfect for that special meal. But, in the meantime, isn’t this epic meatless casserole calling your name?

An overhead view of a baked casserole that is topped with melty fontina cheese and lightly browned almond slivers.

This casserole is even more delicious as it is gorgeous in presentation.

The flavors work perfectly together and the slight crunch from the toasty almond slices delivers superior texture.

As mentioned, this is glorious to serve for a special holiday feast, but it’s so good and easy to prepare, it’s perfect for any occasion at any time of the year!

A close-up view of a large spoon lifting up a steaming helping of wild rice, spinach, and fontina casserole.

We’ve never served this once when guests didn’t rave about it and immediately wanted the recipe.

Even meat-loving folks flip for the casserole. It is hearty and so fulfilling.

And it reheats in the oven (or even the microwave) perfectly. Leftovers are even better the next day!

Grilled chicken and this incredible casserole make one of the most delicious meals you’ll ever prepare!

An overhead view of a white dinner plate filled with a grilled chicken breast that has been sliced and is sitting next to a helping of wild rice, spinach, and fontina casserole.

Ready to make the most delicious meatless 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 large spoon lifting up a steaming helping of wild rice, spinach, and fontina casserole.
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5 from 3 votes

Wild Rice, Spinach and Fontina Casserole

This casserole is so fulfilling and great for a special occasion or any night of the week. You can prepare the dish up to 3 days ahead...just cover it and keep it in the fridge. Uncover and bake when ready to serve. Amazing!
Prep Time30 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 50 minutes
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 283kcal
Author: Kris Longwell

Equipment

  • 2 to 2½ quart baking dish, or 8x8" dish

Ingredients

  • 1 cup wild rice blend uncooked, approximately 2½ cups once cooked, see NOTES
  • 2½ cups chicken broth or vegetable, divided, see NOTES
  • ¼ cup olive oil
  • 1 medium onion chopped
  • 1 tablespoon thyme fresh, chopped
  • ½ teaspoon nutmeg ground
  • 8 oz spinach fresh, mature, washed with stems removed
  • ¼ cup all-purpose flour
  • 1 cup milk whole
  • Kosher salt and fresh ground black pepper
  • ⅓ cup sun-dried tomatoes in oil, drained, chopped
  • 1 cup Fontina cheese shredded, and divided into 2 half cups.
  • cooking spray
  • ¼ cup almonds sliced

Instructions

  • Cook rice according to packaging instructions. If desired, cook with chicken or vegetable broth (instead of water). Set aside.
    1 cup wild rice blend, 2½ cups chicken broth
  • Preheat oven to 375°F.
  • In a large skillet, heat the oil over medium heat. Add the onion and sauté until soft, about 4 minutes. Stir in the thyme and nutmeg and cook another minute.
    ¼ cup olive oil, 1 medium onion, 1 tablespoon thyme, ½ teaspoon nutmeg
  • Add the spinach and cook until completely wilted, about 3 minutes.
    8 oz spinach
  • Sprinkle the flour over the spinach and stir, cooking for another minute.
    ¼ cup all-purpose flour
  • Carefully whisk in the milk and 1 cup of broth. Continue whisking and then stirring with a wooden spoon until the sauce has thickened, about 3 to 4 minutes. Season with 1 teaspoon salt and ½ teaspoon black pepper.
    1 cup milk, Kosher salt and fresh ground black pepper
  • Stir in the rice, sun-dried tomatoes, and ½ of the cheese (½ cup).
    ⅓ cup sun-dried tomatoes, 1 cup Fontina cheese
  • Lightly grease the baking dish with cooking spray.
    cooking spray
  • Transfer mixture to dish and top with remaining ½ cup of cheese and then sprinkle on the almonds.
    ¼ cup almonds
  • Bake for 20 to 25 minutes, or until lightly browned on top.
  • Let the casserole rest for about 5 to 10 minutes before serving.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
We recommend a wild rice medley. However, check the packaging instructions on how long to cook the rice. Wild rice cooks much longer than most other types. 
You can cook the rice in chicken or vegetable broth/stock, or just water. If using water, you'll only need 1 cup of broth/stock for this recipe. Also, you can substitute Swiss or Gruyere cheese for the Fontina.
If using frozen spinach, allow it to thaw completely first and then squeeze as much of the water out of it as possible. 
The casserole can be assembled 1 to 3 days before baking. Cover with plastic wrap and keep in the fridge until ready to bake (if chilled, you may need to bake it an extra 10 to 15 minutes - keep an eye on the almonds, if they are getting two brown, cover with foil.
Leftovers will keep covered in the fridge for up to 5 days. Reheat in the oven (350°F) until heated through, or heat in the microwave on HIGH in 1-minute intervals.  The casserole can be frozen for 2 to 3 months. Let thaw completely before baking. 

Nutrition

Calories: 283kcal | Carbohydrates: 15g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 32mg | Sodium: 592mg | Potassium: 597mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3923IU | Vitamin C: 16mg | Calcium: 245mg | Iron: 2mg

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

Pasta with Turkey and Sweet Pepper Ragu

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Eating a healthier diet does not mean you have to sacrifice on taste, and this dish is proof of that.

We love a good beef bolognese as much as anyone. But, if you’re looking to eat healthier, this ragu with lean ground turkey and sweet bell peppers is your answer. The perfect weeknight meal and leftovers are even better the next day!

A straight-on view of a white pasta bowl that is full of pasta with turkey and sweet pepper ragu topped with freshly grated parmesan cheese.

How To Make Pasta with Turkey and Sweet Pepper Ragu

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 dish are not exotic at all, and can even be adapted to your own tastes. Here’s what you’ll need to have on hand:

Oil – Olive oil or extra-virgin olive oil.
Onion – Chopped.
Garlic – Minced.
Turkey – Ground, 85% lean, or 99% lean (you won’t have as much flavor, but it’s the healthiest option). We prefer 85% lean.
Seasoning – Salt and pepper.
White wine – Chardonnay or Sauvignon Blanc works perfectly. If you don’t want to cook with wine, substitute chicken or vegetable stock.
Broth – Chicken or vegetable.
Tomatoes – Whole San Marzano (certified) are wonderful. Squeeze them by hand into the skillet.
Oregano – Dried work wonderfully.
Bay leaves – Fresh or dried will work.
Sweet bell peppers – Red, yellow, and/or orange. Cut into equal-sized strips, about 1 inch.
Pasta – Spaghetti, bucatini, linguine, or fettuccini are all great choices. You can use smaller tubular pasta, too, such as penne, ziti, or tortellini.
Cheese – Freshly grated Parmesan is fantastic.
Parsley – Fresh and chopped for garnish. This is optional, but it adds a nice contrast of color to the dish.

EXPERT TIP: As mentioned, we love using a medley of sweet bell peppers. We don’t recommend green bell peppers, although, they would be just fine. The sweetness of the red, orange, and yellow peppers impart a delicious flavor to the ragu.

A person dumping strips of red, yellow, and orange bell peppers into a skillet filled with a simmering sauce with ground turkey.

Tips for Making Perfect Pasta with Turkey and Sweet Pepper Ragu

Cook Veggies and Turkey First – Once the onions and garlic are soften, you’ll want to add the turkey and cook until nicely brown. A healthy pinch of salt and pepper seasons the turkey, which is key. Spoon off excess grease and discard safely.

Use a Variety of Peppers – Each sweet pepper has its own distinct taste and a variety adds depth of flavor. When cutting them up, keep them uniform in size so they will cook evenly.

Season the Sauce – Dried oregano and bay leaves add a wonderful depth to the flavor profile, but don’t under salt the sauce. Taste and add more oregano and/or salt, until it is the right balance.

Cook the Pasta al Denté – The pasta should have a little resistance when bitten, but it should be tough. Add a spoonful of the prepared ragu to a hot skillet and then add the cooked pasta. Toss to coat, add a little pasta cooking water, and then add the rest of the sauce. This helps for even distribution of sauce of the pasta.

EXPERT TIP: Allowing the sauce to simmer for 30 minutes helps to deepen the flavors. Don’t add the peppers until the final 15 minutes of simmering. They will become soft, but not mushy after 15 minutes of simmering.

A close-up view of a large silver skillet filled with a ground turkey and sweet pepper ragu with a wooden spatula inserted in the middle of the sauce.

How To Serve

You can easily bring the skillet with the pasta and ragu mixed together directly to the table. Or, you can transfer the mixture to a large pasta bowl and allow family or guests to serve themselves.

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

Be sure to have plenty of freshly grated Parmesan or Pecorino-Romano on hand. We prefer having a block of cheese with a microplane or zester so you’ll have extra-freshly shaved cheese.

Leftovers are amazing. Simply reheat in a skillet with a few splashes of chicken or vegetable sauce.

A turkey and sweet pepper ragu being transferred from one skillet into another skillet that is filled with cooked bucatini pasta.

Other “Healthier” Recipes to Try

When you’re counting calories, there are plenty of recipes that you can turn to that are delicious and still good for you. Here are a few of our favorites that we’re sure you and your family will love, too:

Homemade Chili with Ground Turkey
Stuffed Bell Peppers with Turkey and Rice
Curry Turkey Burgers with Pineapple
Vegetable Stir-Fry
Black Bean and Vegetable Chili
Pappardelle with Seasonal Vegetables
Mediterranean Baked Snapper
Seared Tuna Steaks with Tomatoes and Black Olives
Blackened Salmon with Black Bean and Corn Salsa
Pan-Seared Halibut with Vegetables

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

An overhead view of a large pasta bowl filled with pasta with turkey and sweet pepper ragu and surrounded by a glass of white wine and Italian bread.

There is so much to love about this incredibly flavorful pasta dish.

First and foremost is taste. And it doesn’t hurt that the lean ground turkey is a healthier option than red meat.

However, if desired, you can substitute any protein of your choosing. We’ve made this with ground lamb and it is wonderful.

Every bite is better than the last!

A close-up view of a fork that is being held up and is holding bucatini pasta and ground turkey with yellow sweet peppers.

Ready to make the tastiest (and healthier) pasta 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 pasta bowl filled with pasta with turkey and sweet pepper ragu and surrounded by a glass of white wine and Italian bread.
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Pasta with Turkey and Sweet Pepper Ragu

This dish can be made with your protein of choice, but turkey is healthier and truly delicious in this recipe. Use your favorite choice of pasta. We like bucatini, but spaghetti or linguine works great, too.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Entree
Cuisine: American / Italian
Servings: 4
Calories: 446kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet 10 to 12"

Ingredients

  • 2 tablespoon olive oil
  • ½ cup onion chopped
  • 3 cloves garlic minced
  • 1 lb turkey ground: 85% lean (or 99% for extra lean)
  • Salt and pepper
  • ½ cup white wine dry
  • 8 oz pasta bucatini, spaghetti, linguine
  • 1 cup chicken stock or vegetable stock
  • 1 28.5 oz can whole tomatoes
  • 2 bay leaves fresh or dried
  • 1 teaspoon oregano dried
  • 3 sweet bell peppers red, yellow, and/or orange - seeded and cut into bite-size strips.
  • Parmesan cheese grated, for garnish
  • 2 tablespoon Italian parsley chopped, for garnish (optional)

Instructions

  • Heat oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Stir in the garlic and continue cooking until aromatic, 30 seconds more.
    2 tablespoon olive oil, ½ cup onion, 3 cloves garlic
  • Add the turkey and break it up with a wooden spatula or spoon. Cook until no longer pink. If desired, tilt the skillet, push the cooked turkey to the side, and use a large spoon to remove most of the rendered grease. Discard safely.
    1 lb turkey
  • Sprinkle a pinch of salt and pepper over the cooked turkey and stir to combine.
    Salt and pepper
  • Stir in the wine and cook until most of it has evaporated, about 3 minutes.
    ½ cup white wine
  • Meanwhile, bring a pot of liberally salted water to a boil.
    8 oz pasta
  • To the skillet, add the stock. Add the whole tomatoes, squeezing them with your hands as you add them to the skillet. Pour in the liquid from the tomatoes. Stir in the bay leaves, oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a simmer, then lower the heat and simmer for 15 minutes.
    1 cup chicken stock, 1 28.5 oz can whole tomatoes, 2 bay leaves, 1 teaspoon oregano
  • Stir in the bell peppers and simmer for another 15 minutes, stirring occasionally.
    3 sweet bell peppers
  • Cook the pasta according to package instructions, to al denté.
  • Remove the bay leaves from the sauce.
  • Save 1 cup of the pasta water and then drain the pasta. Heat a large skillet over medium-high heat and then add about 1 cup of the sauce. Add the pasta and use tongs to coat the pasta with the sauce. Add the remaining sauce and a little of the reserved pasta water. Mix until fully combined.
  • Serve immediately with grated parmesan and chopped parsley (if using) on the side.
    Parmesan cheese, 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. 
Use any pasta of your choice. Bucatini is a thicker tubular spaghetti pasta that the sauce sticks to. But, spaghetti, linguine, fettuccini, or even short pasta (penne, rigatoni) works great, too. 
Leftovers will keep covered in the fridge for up to 5 days. Reheat over medium heat on the stove or microwave on HIGH in 1-minute intervals until heated through. The sauce freezes nicely for 2 to 3 months. 

Nutrition

Calories: 446kcal | Carbohydrates: 48g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 183mg | Potassium: 448mg | Fiber: 2g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg

Crab-Stuffed Shrimp

by 8 Comments

Crab and shrimp are delicious on their own, but, wait until you combine the two.

If you love crab cakes and shrimp as much as we do, then you are going to flip for this dish. It’s the perfect appetizer and guests always go crazy for it. And the assembly can be done hours in advance. So good!

A close-up view of a white platter filled with crab-stuffed shrimp with lemon wedges nearby.

How To Make Crab-Stuffed Shrimp

 

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 is one of those “special occasion” dishes, mainly because quality crab can be somewhat costly. But, the results are truly spectacular. Here’s what you’ll need to have on hand:

Crab meat – Regular lump crab is what we recommend. Jumbo lump crab is excellent, but very pricey. You could even ‘claw meat’ crab. We don’t recommend imitation crab.
Butter – Unsalted – You’ll need about a stick and a quarter of it.
Onion – Chopped.
Pepper – We recommend poblano, which can be found in the produce section of most markets. It’s mild. A decent substitution is green bell pepper.
Garlic – Minced.
Seasonings – Salt, pepper, Creole/Cajun, Old Bay.
Egg – Lightly beaten.
Mayonnaise – We love Dukes, but go with your favorite.
Mustard – We recommend whole grain, but Dijon would be great, too.
Hot sauce – Tabasco or Louisiana hot sauce is great. Add a little or a lot, depending on how spicy you want your crab cake mixture to be.
Lemon juice – From half of a fresh lemon.
Butter crackers – We highly recommend Ritz.
Shrimp – Extra jumbo is best (16/20: Shrimp count per pound).

EXPERT TIP: As mentioned, regular lump crab is perfect for this filling. All you need is 8 ounces. The filling can be made up to 24 hours in advance. Keep it covered in the fridge.

An overhead view of a crab and herbs mixture in a glass bowl with a wooden spoon inserted in the side.

Tips For Making Perfect Crab-Stuffed Shrimp

Be Gentle – Carefully fold the lump crab meat into the stuffing mixture to avoid breaking up the crab chunks and maintain a nice texture.

Go Big – Select large, deveined shrimp with the tails left on for an elegant presentation and easy handling.

Be Generous, But Not Too Much – When stuffing the shrimp, be generous with the crab mixture but ensure it’s compact to prevent it from falling out during cooking.

Don’t Overcook – Bake the stuffed shrimp just until the shrimp turns opaque and the stuffing is heated through to avoid overcooking the delicate seafood.

EXPERT TIP: Use a sharp paring knife to create a slit in the outside part of the tail. It should be deep enough so you can place it (tail-side down) on your baking sheet.

Two photos with the first being a person butterflying a shrimp and then the next that shrimp being placed, tail-side down, on a baking dish.

How To Serve

These make an impressive appetizer, but they are also wonderful as a main course, served with another classic Cajun dish, such as red beans and rice.

When serving to guests, you can figure typically two shrimp per person. This recipe makes approximately 18 stuffed shrimp, so plan accordingly. The recipe can easily be doubled if serving a crowd.

These are best served piping hot, right out of the oven. However, they can be assembled several hours in advance of baking. Be sure to drizzle plenty of melted butter over the tops are they are on the platter.

EXPERT TIP: When stuffing the shrimp with the crab, form a crab ball in your hand, compressing it before pressing it into the backside of the shrimp. Press the tail down onto the crab mixture to help it stay in place. As the crab cooks, the mixture will tighten up.

A close-up view of a shrimp in a baking dish that is sitting upright and its tail is wrapped around an uncooked crab mixture.

Other Amazing Appetizer Recipes to Try

There’s nothing much more festive than serving elegant appetizers to guests at a party or before a wonderful meal. Here are a few of our fancier appetizers that we’re sure will be a hit for you:

Spanish Garlic Shrimp (Gambas al Ajillo)
Oysters Rockefeller
Grilled Oysters with Roasted Tomato Compound Butter
Beef Negimaki
Bacon Parmesan Gougères
Crab Beignets
Seared Scallops with Pancetta and Hollandaise
Marinated Olives
Grissini (Italian Breadsticks)
Baked Brie with Praline Pepper Sauce
Seared Shishito Peppers

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

A close-up view of a baked shrimp that is stuffed with a crab mixture.

These are truly spectacular. When you serve them, you will undoubtedly be met with lots of “ooh’s” and “ah’s.”

And then wait until folks dig in. They are not fishy tasting at all.

Even non-seafood lovers rave about this special dish. They are buttery and over-the-top scrumptious.

Two crab-stuffed shrimp sitting on a small white plate with a tall glass of beer in the background.

Ready to make the best crab and shrimp dish this side of New Orleans? 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 platter filled with crab-stuffed shrimp with lemon wedges nearby.
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5 from 3 votes

Crab-Stuffed Shrimp

Crab-Stuffed Shrimp is one of those truly 'special occasion' appetizers. No need to purchase jumbo lump crab (which is very expensive), but we do recommend regular lump crab, and then get the largest shrimp you can find, extra jumbo is perfect. The crab mixture can be made up to 24 hours in advance and the shrimp can be assembled several hours before baking. These are always a huge hit with guests!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer or Entree
Cuisine: Cajun, Seafood / Southern
Servings: 8
Calories: 266kcal
Author: Kris Longwell

Equipment

  • 1 9"x13" baking dish

Ingredients

  • 1 lb extra-jumbo shrimp peeled, deveined, tails left on
  • 2 teaspoon Creole or Cajun seasoning divided
  • 10 tablespoon unsalted butter divided
  • ¼ cup onion chopped
  • ¼ cup poblano pepper seeded and chopped
  • 3 cloves garlic minced
  • 8 oz lump crab meat regular or jumbo
  • 1 large egg lightly beaten
  • ⅓ cup mayonnaise
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon lemon juice from one half of a lemon
  • 1 cup butter crackers crushed, usually one sleeve of Ritz
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon Old Bay seasonings
  • 3 dashes hot sauce i.e., Tabasco or Louisiana Hot Sauce
  • 2 tablespoon parsley fresh, chopped, for garnish (optional)
  • lemon wedges for serving (optional)

Instructions

  • Preheat oven to 375°F.
  • In a large bowl, toss the shrimp with 1 teaspoon Creole/Cajun seasoning until coated. Use a sharp knife to butterfly the backside of the shrimp. Set aside.
    1 lb extra-jumbo shrimp, 2 teaspoon Creole or Cajun seasoning
  • In a medium skillet, melt 2 tablespoon butter over medium heat. Add the onion and poblano and sauté until soft, about 3 to 4 minutes. Add the garlic and sauté for another 30 seconds to 1 minute. Remove from heat and set aside to cool for about 10 minutes.
    10 tablespoon unsalted butter, ¼ cup onion, ¼ cup poblano pepper, 3 cloves garlic
  • In a large bowl, add the crab and pick it over for any shells or cartilage. Add the cooked veggies, egg, mayonnaise, mustard, lemon juice, crackers, salt, pepper, 1 teaspoon Creole/Cajun seasoning, Old Bay seasoning, and several dashes of the hot sauce. Use a large wooden spoon or spatula to gently fold the mixture, until fully mixed.
    8 oz lump crab meat, 1 large egg, ⅓ cup mayonnaise, 1 tablespoon whole-grain mustard, 1 tablespoon lemon juice, 1 cup butter crackers, ½ teaspoon Kosher salt, ½ teaspoon black pepper, 1 teaspoon Old Bay seasonings, 3 dashes hot sauce
  • Place the seasoned shrimp into the baking dish, butterflied tail-side down, pressing down enough so the shrimp stands with the tail sticking up above it.
  • Melt the remaining 8 tablespoon butter in the microwave (or a small saucepan). Pour about half of the butter (4 tbsp) into the baking dish.
  • Divide the crab mixture into as many small balls as you have shrimp (usually 14 to 18). Carefully stuff the crab mixture into the back of the standing shrimp, pressing the tail into the crab to help secure it in place.
  • Brush (or drizzle) half of the remaining butter (about 2 tbsp) over the tops of the crab and shrimp.
  • Bake until the shrimp is pink and the crab is lightly browned on top, about 20 to 22 minutes.
  • Remove from the oven and then use a small spatula to remove each stuffed shrimp to a platter. Drizzle the remaining butter all over the top. Garnish with chopped parsley, if desired. Serve immediately with lemon wedges on the side.
    2 tablespoon parsley, lemon wedges

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 mixture can be made 24 hours in advance and the crab-stuffed shrimp can be assembled several hours before baking. Loosely cover with plastic wrap and keep in the fridge until ready to bake.
Poblano peppers are mild and can be found in the produce section of most well-stocked supermarkets or at farmers' markets. Green bell peppers (seeded) can be substituted, or jalapeños.  
The dish is best served hot, preferably within 10 minutes of baking. 

Nutrition

Calories: 266kcal | Carbohydrates: 6g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 541mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 594IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 1mg

Chicken Pho (Vietnamese Noodle Soup)

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This soup, like the ubiquitous chicken noodle soup, just makes you feel good.

Phở Gà is classic Vietnamese cuisine at its very best. You have options on making the broth, but we love to start with roasted chicken bones and simmered with aromatics for several hours. And then poach a whole chicken for perfectly tender chunks of chicken. Finish it off with all the garnishes for something truly transcendent.

An overhead view of a bowl of chicken pho garnished with cilantro, peppers, and fried shallots, sitting next a platter of additional garnishes, including lime wedges and mung bean sprouts.

How To Make Chicken Pho (Vietnamese Noodle Soup)

 

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 iconic soup are not exotic at all, and almost everything can be found in your local market. You may need to seek out Thai basil, although we provide alternatives below. Here’s what you’ll need to have on hand:

For the Stock:
Large onion – No need to peel before roasting.
Ginger – About 3 inches long, no need to peel.
Chicken bones – We use saved bones from rotisserie chickens, but any bones will work. See NOTES for other options.
Water – You’ll need about 6 to 8 quarts.
Salt – Sugar
Brown sugar – Or if you have access to it: Palm sugar.

For the Pho:
Chicken – 1 whole young chicken, usually 4 to 5 pounds.
Scallions – Whole.
Ginger – One thumb-size piece, smashed with the side of a large knife.
Salt – You’ll need to taste as you go. Fish sauce is commonly added to provide more salt.
Rice noodles – Vermicelli can be found in the Asian section of most well-stocked supermarkets, Asian markets, or online.

Garnishes:
Jalapeño – Fresh, thinly sliced.
Cilantro – Fresh, chopped.
Scallions – Thinly sliced.
Shallots – Thinly sliced and fried in vegetable oil.
Thai basil – Found at Asian markets, or at Whole Foods or Sprouts. You can use regular sweet basil and mint as a close substitution.

EXPERT TIP: You’ll need to use a pot that is large enough to hold the whole chicken and enough water to cover by about an inch. Bring the water (with the bird in it) to a boil, and then only boil for 15 minutes. Turn off the heat and cover for 15 minutes. Placing the poached chicken in an ice bath ensures the meat won’t be overcooked.

A close-up view of a whole chicken in a large stock pot of boiling water with scallions and fresh ginger simmering, too.

Tips for Making Perfect Chicken Pho

Don’t Rush The Broth – The broth is probably the most crucial aspect of the soup. To get the deepest flavor, let the broth simmer for 3 to 4 hours. Roasted chicken stock (with cooked bones) delivers the deepest flavor, but there are other options (see NOTES).

Be Careful Not to Overcook the Chicken – The chicken in pho should be easily shredded and very, very tender. Rotisserie chicken will work in a pinch, but poaching a whole bird makes extremely tender chicken. The ice bath (after poaching) helps the chicken firm up a bit. The chicken can be made 1 to 2 days in advance.

Go Easy When Adding Garnishes – We recommend adding a small pinch of fresh cilantro and scallions before serving. Place all of the garnishes on a platter and allow guests to add them as they consume the soup. We don’t recommend dumping too many garnishes in at once. Add as you work your way through the soup.

EXPERT TIP: Fried shallots add wonderful taste and texture to the pho. No need to batter the thinly sliced shallot. Only fill about one-third (or one-quarter) of your pot with oil before heating and frying the shallots. If there is too much, the shallots could cause the oil to bubble intensely and flow over the sides of the pot.

A close-up view of a metal spider holding up about a cup of thinly sliced shallot that has been fried until golden.

How To Serve

First, you need to get your stock simmering away on the stove.

We recommend placing a nice pile of freshly cooked vermicelli in each soup bowl and then top with a handful of shredded chicken. Toss a little cilantro and green onions, and then ladle enough of the piping hot broth to just cover the chicken, allowing some to rise above the broth. Then top with a small pinch for fried shallots.

Make a large platter of all of the garnishes (including more cilantro, green onions, and fried shallots) and bring to the table. Or, make a small plate of garnishes for each guest or family member.

EXPERT TIP: The vermicelli will become very sticky soon after it is drained and rinsed. Therefore, we don’t recommend preparing the rice noodles (according to package instructions) until just before serving. If they have become so sticky that you can’t pull them apart, simply place them in a pot with water and they will no longer stick to themselves.

A large wooden ladle being used to pour chicken broth into a bowl of shredded cooked chicken and vermicelli noodles.

Other Amazing Soup Recipes To Try

There is just something extra comforting about a warm bowl of soup. Serve it with a nice salad, or a grilled cheese, or just a big bowl and nothing else. No matter how you serve it, these are always sure to please:

Classic Chicken Noodle Soup
Ramen Soup with Spinach and Poached Soup
Chicken and Dumplings
Rustic Lentil Soup
Roasted Tomato Basil Soup
Tortilla Soup with Chicken
Pozolé (Pork and Hominy Stew)
French Onion Soup
Italian Wedding Soup
Broccoli Cheddar Soup

These are all so classic and incredibly delicious. But, in the meantime, isn’t this bowl of yumminess calling your name?

An overhead view of a colorful bowl filled with chicken pho that is garnished with sliced jalapeños, cilantro, and fried shallots, with a wooden spoon inserted.

There is something undeniably comforting about homemade Pho. Make this dish, and you’ll understand why. We followed the guidance from one of San Francisco’s most prominent chefs, Charles Phan, owner and chef of The Slanted Door.

Take the time to make the stock and even the fried shallots, and you’ll have one of the most satisfying soups you’ve ever had in your life. For a true Vietnamese feast, serve with a classic Banh Mi sandwich!

There’s nothing much more comforting than a homemade bowl of soup, and it honestly doesn’t get much better than this one. Every bite is a true revelation of taste and comfort.

A wooden spoon being used to lift up a helping of chicken pho that is loaded with thin noodles, shredded chicken, herbs, and fried shallots.

Ready to make one of the most comforting bowls of soup in the world? Go for it!

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

An overhead view of a colorful bowl filled with chicken pho that is garnished with sliced jalapeños, cilantro, and fried shallots.
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No ratings yet

Chicken Pho (Vietnamese Noodle Soup)

Pho truly is great for the soul. It is just so comforting and will make you feel great. The stock/broth and the chicken can be prepared 1 to 2 days in advance. This is comfort soup at its very best.
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Soup
Cuisine: Vietnamese
Servings: 8 people
Calories: 159kcal
Author: Kris Longwell

Equipment

  • 1 Roasting pan or baking dish
  • 1 large stock pot

Ingredients

For the Chicken Stock

  • 1 large yellow onion unpeeled
  • 1 3" piece ginger fresh, unpeeled
  • 3 lbs chicken bones such as legs, wings, or whole carcass
  • 6 quarts water plus more, if needed
  • 1 tablespoon Kosher salt
  • 2 tablespoon light brown sugar

For the Fried Shallots

  • vegetable oil for frying, see NOTES
  • 2 shallots large, thinly sliced, about 1 cup

For the Pho

  • 1 4 to 5 lb whole chicken giblets removed
  • 6 whole scallions
  • 1 thumb-sized piece of ginger smashed
  • 1 tablespoon Kosher salt plus more, to taste
  • 3 quarts chicken stock
  • 1 16 oz. package dried rice vermicelli cooked according to package directions
  • 1 bunch scallions trimmed and thinly sliced (about 1 cup)
  • 1½ cups cilantro chopped
  • Crispy fried shallots for garnish
  • Thai, or Chinese basil for garnish, see NOTES
  • Mung bean sprouts for garnish
  • 2 Limes cut into wedges, for garnish
  • 2 Jalapenos stemmed and thinly sliced into rings, for garnish

Instructions

Make the Stock

  • Preheat oven to 350°F.
  • Place onion, ginger, and chicken bones in a roasting pan and roast for 1 hour, moving the vegetables and bones around in the pan after about 30 minutes. . Remove from oven and let the onion and ginger cool.
    1 large yellow onion, 1 3" piece ginger, 3 lbs chicken bones
  • Peel the onion and cut it in half. Slice the unpeeled ginger into thin slices (no need to peel).
  • Place the onion, ginger, bones, water, salt, and brown sugar in a large stock pot.
    6 quarts water, 1 tablespoon Kosher salt, 2 tablespoon light brown sugar
  • Bring the water to a boil and then lower the heat and simmer for 3 hours, adding another quart (4 cups) of water if needed (the water line should remain about 1 inch above the bones).
  • Use a large slotted spoon to remove most of the bones and chunks of onion from the stock. Then, strain the stock through a fine-mesh sieve into a heatproof bowl or pot. Cover and let chill for at least one hour, or, overnight (preferred). Remove the lid and use a spoon to skim most of the congealed fat from the surface of the stock.

Make the Fried Shallot

  • In a medium saucepan, add enough oil to come up less than ⅓" up the pan (about ¼" is enough). Heat the oil over medium-high until it registers 340°F on a deep-fry thermometer.
    vegetable oil
  • Carefully add the shallots to the hot oil and fry them, stirring, until light golden brown, about 4 to 6 minutes (watch closely, don't let them burn!)
    2 shallots
  • Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain. Set aside.

Make the Pho

  • Bring a large pot of water to a boil over high heat.
  • Add the chicken, scallions, ginger, and salt and boil for 15 minutes, then turn off the heat, cover the pot, and let stand for 25 minutes.
    1 4 to 5 lb whole chicken, 6 whole scallions, 1 thumb-sized piece of ginger, 1 tablespoon Kosher salt
  • Just before the chicken is ready, prepare an ice-water bath in a large bowl.
  • When the chicken is done, carefully use tongs and a large spoon to remove it from the pot and immediately submerge it in the ice-water bath, which will stop the cooking and give the meat a firmer texture. Discard the cooking liquid, or store (chill or freeze) it for another use.
  • Let the chicken chill for about 20 minutes, or until the chicken is cool enough to handle easily, remove from the water, and pat dry.
  • Pull the chicken meat from the bones, discarding the bones and skin. Shred the meat with your fingers; you should have about 4 cups (this step can be done a day ahead).
  • In a large saucepan, bring the stock to a simmer over medium-high heat. Taste and add more salt (or fish sauce) until you reach the correct balance of seasoning.
    3 quarts chicken stock
  • Prepare the rice noodles according to package directions and distribute them evenly among soup bowls.
    1 16 oz. package dried rice vermicelli
  • Prep the garnishes and arrange the basil, bean sprouts, lime wedges, jalapeños, and fried shallots on a platter and place them on the table.
    1 bunch scallions, 1½ cups cilantro, Crispy fried shallots, Thai, or Chinese basil, Mung bean sprouts, 2 Limes, 2 Jalapenos
  • Top each serving with about ¾ cup of the shredded chicken, then divide the scallions and cilantro evenly among the bowls.
  • Ladle the hot stock over the top, dividing it evenly, and sprinkle with the fried shallots.
  • Serve at once, accompanied with the platter of garnishes.

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 have options for making the stock. Our favorite is what's in the recipe card. However, you can also simmer uncooked chicken parts (thigh, legs, breasts, etc) with vegetables. And then even use the meat from the simmered chicken for the pho. Follow our recipe for Homemade Chicken Broth, but substitute roasted ginger and onion for the mirepoix in the recipe. If you do this (and use the chicken),  there's no need to poach the whole chicken (as we do in the recipe). 
Be careful to not add too much oil for frying the shallots. The shallots will cause the oil to bubble a lot and will overflow if the oil is more than one-third of the way up the side of the pan. 
If your rice noodles start to stick together, simply place them in a pan with warm water. They'll un-attach,  no problem.
Leftovers will keep in the fridge for up to 1 week. Pho freezes beautifully for up to 2 to 3 months. 

Nutrition

Calories: 159kcal | Carbohydrates: 21g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 2292mg | Potassium: 476mg | Fiber: 1g | Sugar: 10g | Vitamin A: 290IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 1mg

POST UPDATE: This post was originally published in November 2016, but was update with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2024!

Italian-Style Smothered Pork Chops

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These chops are seriously loaded with bold Italian flavors. And about as good they come. 

You’ll need to start getting these ready one or two days in advance.  But wow, do they pack a powerful punch of flavor! The peppers give a hint of heat, and placing the thick bone-in loin pork chops in an awesome brine for 24 to 48 hours in advance ensures a show-stopper of a meal. Serve with the best-ever mashed potatoes and get ready to impress!

A straight-on view of two white dinner plates filled with Italian-style smothered pork chops both resting in a light brown sauce and a glass of red wine nearby.

How To Make Italian-Style Smothered Pork Chops

 

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 this dish are not exotic and can easily be picked up at your local market. Here’s what you’ll need to have on hand:

For the Brine
Brown sugar – Light or dark, whatever you have on hand.
Salt – Kosher is an excellent option.
Water – You’ll need hot water (warmed in the microwave) and cool tap water, too.
Peppercorns – Black or green.
Garlic cloves – Peeled and then smashed (with the side of a knife or with a mallet).
Cloves – Whole.
Bay leaf – Fresh or dried.
Oil – Vegetable or olive will work.
Cinnamon – Whole (a stick).
Pork chops – Bone-in, loin chops are best.

For the Sauce
Oil – Olive oil or extra-virgin will work.
Garlic – Minced.
Cherry peppers – We recommend a mix of sweet and hot. You’ll need some of the brine from the bottle, too.
Butter – Unsalted.
Herbs – Fresh basil and parsley.
Seasonings – Salt and pepper.

EXPERT TIP: After the chops have been removed from the brine, you’ll need to pat them dry and then sear them in a large hot skillet. The goal is to brown each side, which will form a crust. They won’t be completely cooked at this point, you’ll finish them off in the oven.

An overhead view of four seared bone-in pork chops in a large cast-iron skillet.

Tips for Making Perfect Italian-Style Smothered Pork Chops

Plan in Advance – For the best flavor, you’ll want the chops to chill in the brine for preferably 48 hours.

Sear Dry Chops – Ensure that the pork chops are thoroughly dried before searing to achieve a golden crust and prevent steaming.

Don’t Overcook the Chops – A meat thermometer ensures perfectly cooked pork chops. Don’t let them go above 140 to 145°F.

Fresh is Best – Finish the sauce with fresh herbs (better than dried), which will add a pop of color and freshness to the dish.

An overhead view of a large black cast-iron skillet that is filled with a light brown sauce filled with sautéed peppers, garlic, and herbs, with a wooden spoon inserted in the middle of it all.

How To Serve

You can easily serve this straight from the dish that you cooked the chops and sauce in.

However, transferring the chops to an attractive platter with some of the sauce spooned over the top makes for a beautiful presentation.

We recommend transferring most of the sauce to a gravy boat or a bowl with a spoon and allowing guests/family to add as much (or as little) as they prefer for their chops.

The dish goes perfectly with best-ever mashed potatoes, but also works with cooked pasta or even steamed rice.

A straight-on view of a large spoon transferring a savory brown sauce over the top of a seared pork chop that is covered with Italian peppers, garlic, and herbs.

Other Amazing Pork Recipes To Try

Pork is such a versatile protein, and is wonderful for breakfast, lunch, appetizers, or dinner! Here are some of our favorite recipes featuring pork:

Seared Pork Chops with Caper Sauce
Grilled Balsamic Glazed Pork Chops
Pan-Seared Pork Chops with Cajun Rice
Southern Fried Pork Chops
Grandma’s Pork Loin Roast
Herb-Stuffed Pork Roast
Breakfast Maple Sausage Patties
Slow-Cooker Pulled Pork Sandwiches
Sausage-Stuffed Mushrooms
Bratwurst Sliders with Beer Cheese
Epic Sausage and Peppers Hero

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

An overhead view of an antique platter filled with four Italian-style smothered pork chops.

How To Store and Reheat

In the unlikely event that you have leftovers, simply place them in a container with a tight-fitting lid and store them in the fridge for up to 5 days.

Reheat the sauce in a saucepan on the stove. Wrap the chops in foil, place on a baking sheet, and cook until just heated through in a 350°F oven, typically about 15 to 20 minutes.

It all reheats nicely (and easily) in the microwave on HIGH for 1 to 2 minutes.

An overhead view of an Italian-style smothered pork chop resting on a bed of mashed potatoes with a pool of sauce in the bottom of the plate.

Even though you need to plan in advance and get the chops in the brine a couple of days before serving, the dish is actually very simple to prepare.

It’s ideal for a wonderful weeknight meal, but it’s also so stunning in presentation, it’s perfect for dinner parties, too!

The sauce has a small amount of heat from the hot cherry peppers. If you want no heat at all, then go with all sweet cherry peppers.

It all adds up to one of the most delicious pork dishes you’ll ever serve! Every single bite is a true taste sensation!

A close-up view of a partially eaten pork chop that is covered with Italian peppers and herbs and resting in an amber-colored sauce.

Ready to make one of the very best pork dishes 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 an Italian-style smothered pork chop resting on a bed of mashed potatoes with a pool of sauce in the bottom of the plate.
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5 from 2 votes

Italian-Style Smothered Pork Chops

All you need to do is plan in advance to make these incredible chops. If you can, let the chops chill in the brine for 48 hours. Preparation is quick and easy. Serve over mashed potatoes, pasta, or rice for the perfect meal.
Prep Time20 minutes
Cook Time20 minutes
Chill time2 days
Total Time2 days 40 minutes
Course: Entree
Cuisine: Italian, Italian / American
Servings: 4 people
Calories: 507kcal
Author: Kris Longwell

Equipment

  • 1 large oven-safe skillet such as a cast-iron skillet, see NOTES.
  • Meat thermometer

Ingredients

For the Brine

  • 3 tablespoon dark brown sugar
  • 3 tablespoon Kosher salt
  • 1 cup hot water
  • 2 cups cool water
  • 7 peppercorns black or green
  • 1 onion peeled and sliced into slivers
  • 2 cloves garlic peeled and crushed
  • 3 whole cloves
  • 1 bay leaf
  • 1 tablespoon vegetable oil
  • 1 stick of cinnamon
  • 4 loin pork chops about 1 inch thick, each

For the Sauce

  • 2 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 cup chicken stock
  • ½ cup sweet cherry peppers quartered and seeded
  • ½ cup hot cherry peppers quartered and seeded
  • ¼ cup sweet cherry pepper juice from the jar
  • ¼ cup hot cherry pepper juice from the jar
  • ¼ cup basil fresh, chopped
  • ¼ cup Italian parsley fresh, chopped
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 6 tablespoon unsalted butter

Instructions

Prepare the Brine and the Chops

  • In a medium-sized bowl, stir the brown sugar and salt in the hot water until dissolved. Stir in the cold water and the rest of the brine ingredients.
    3 tablespoon dark brown sugar, 3 tablespoon Kosher salt, 1 cup hot water, 2 cups cool water, 7 peppercorns, 1 onion, 2 cloves garlic, 3 whole cloves, 1 bay leaf, 1 tablespoon vegetable oil, 1 stick of cinnamon
  • Place the chops in a large freezer baggie (or a dish) and then carefully add the brine mixture. Seal the baggie (or tightly cover the dish with foil) and place in the refrigerator for 24 to 48 hours. Move the chops around in the brine every now and then.
    4 loin pork chops

Prepare the Chops and Sauce

  • Preheat oven to 400°F.
  • Remove the pork chops from the brine, pat them dry with paper towels, and set them aside. Discard the brine.
  • In a large ovenproof skillet, heat the olive oil over high heat. Once the oil is hot, sear the pork chops for about 4 minutes, or until they are golden brown on one side. Flip over and sear for another 3 to 4 minutes.
    2 tablespoon olive oil
  • Transfer the skillet to the oven and cook the pork chops for 3 minutes, or until they are just pink in the center. Internal temp should be 140 to 145°F (use a meat thermometer to ensure correct internal temperature).
  • Transfer the chops to a platter and cover them with foil.
  • Place the skillet back on the stove over medium heat. Add the garlic and sauté for about 1 minute.
    3 cloves garlic
  • Add the chicken stock, sweet and hot peppers, and pepper juices.
    1 cup chicken stock, ½ cup sweet cherry peppers, ½ cup hot cherry peppers, ¼ cup sweet cherry pepper juice from the jar, ¼ cup hot cherry pepper juice from the jar
  • Stir in the basil, parsley, salt, and pepper, and simmer the sauce for about 2 minutes. Stir in the butter until melted.
    ¼ cup basil, ¼ cup Italian parsley, ½ teaspoon Kosher salt, ½ teaspoon black pepper, 6 tablespoon unsalted butter
  • Place the chops on a serving platter and spoon the sauce over them, leaving some extra sauce to serve 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. 
The chops will still be delicious even if you only brine overnight, but if you can allow 24 to 48 hours, the flavor and texture will be even better. 
The sauce carries a slight level of heat from the hot cherry peppers. If you prefer no heat at all, then go with all sweet cherry peppers. 
We recommend spooning just enough of the sauce over the chops to coat them. Serve the rest of the sauce at the table for guests to add more, if they desire.
Leftovers will keep covered in the fridge for up to 5 days. Reheat on the stove over medium heat, or in the oven at 350°F for 20 minutes, or microwave on HIGH for 1 to 2 minutes. 

Nutrition

Calories: 507kcal | Carbohydrates: 18g | Protein: 31g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 6047mg | Potassium: 670mg | Fiber: 2g | Sugar: 11g | Vitamin A: 933IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg

POST UPDATE: This post was originally published in June 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2024!

Norwegian Pancakes (Pannekaker)

by 14 Comments

This recipe is extra special for Wesley (The Loon), and with one bite, it will be special for you, too. 

In Norway, these scrumptious crepe-like pancakes are often used as a side dish to the main savory dish for the evening meal. Of course, they’re wonderful as a main course for breakfast, too. They are similar to crepes, but even a little thinner. And addictively delicious. A true Loon tradition and an all-time favorite.

An overhead view of three Norwegian pancakes that have been rolled up and stacked on a plate with fresh blueberries scattered around and dusted with powdered sugar.

How To Make Norwegian Pancakes (Pannekaker)

 

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 truly just a handful of ingredients for traditional pannekaker, and there are some additions (or omissions) you can make, depending on your tastes. These are the ingredients will love to use:

Eggs – As fresh as possible.
Milk – Whole.
Flour – All-purpose.
Sugar – Granulated.
Salt – Kosher is what we use.
Cardamom – Adds just a little depth of flavor, but is optional.
Unsalted butter – Melted.
Vanilla extract – Almond extract is often used, and it’s delicious, just don’t overdo it.
Toppings – Blueberry jam, powdered sugar, butter, plain granulated sugar.

EXPERT TIP: If possible, use an electric hand mixer to bring the batter together. You will see little lumps from the flour. Try to work as many of the lumps out as possible, but don’t worry if there are still some that are visible. Pour the batter in the center of the hot buttered pan and then immediately swirl around the bottom of the pan.

A person pouring Norwegian pancake batter from a plastic measuring cup into a black cast-iron skillet that has a thin layer of melted butter on the bottom.

Tips for Making Perfect Norwegian Pancakes

Use the Right Pan – A non-stick pan is great, but a 9 to 10-inch cast-iron skillet works great, too. Add just enough butter (or oil) to coat the bottom of the pan and then when ready, flipping is easy.

Keep Them Thin – Resist the temptation to add too much batter to the pan. One-third of a cup in a 9-inch pan will produce a thin pannekaker, which is what you want.

Use a Rubber (or Silicone) Spatula – Once you can easily maneuver a rubber spatula (not too big) under the side of the cooking pancake, lift it up enough to make sure it is fairly sturdy and lightly browned underneath. Quickly, carefully, and confidently flip over.

Serve with Traditional Toppings – Such as jam, sour cream, or berries for an authentic Norwegian experience.

An overhead view of a thin crepe-like Norwegian pancake that is lightly browned and being cooked in cast-iron skillet.

How To Serve

We love to serve these pancakes for breakfast or brunch, and the Loon family loves to make them nice and sweet (lots of butter and cheese).

It’s fun to make a large stack of them and then let the family members garnish however they prefer.

In Norway, it’s not unusual to have pannekaker at dinnertime, with soup, or some bacon. Since the pancakes themselves aren’t overly sweet, it would be easy to fill them with savory filling, such as cooked sausage and peppers. Be creative!

Of course, a simple dusting of powdered sugar is always a nice touch. NOTE: The stack of pancakes will keep warm for about 30 minutes if covered with a kitchen towel, as you continue to make them in the skillet. You can also keep them warm in a low-temperature oven.

A close-up view of a stack of very thin crepe-like Norwegian pancakes resting on a white circular dish.

Other Recipes for Crepes or Pancakes

Crepes and pancakes are wonderful any time of the day and any time of the year. Here are some recipes that utilize crepes, and then some other wonderful pancakes to make at home.

Stuffed Savory Crepes
Authentic Manicotti (with Crepes)
Beef Wellington (with Crepes)
Scallion Pancakes
Ricotta and Lemon Pancakes with Vanilla Sauce
Buttermilk Waffles with Blueberry Sauce

These dishes are all amazing in their own right. But, for right now, aren’t these catching your attention?

A small sieve being used to sprinkle powdered sugar over the tops of three rolled Norwegian pancakes with blueberries scattered around.

How To Store

We recommend serving these pancakes soon after you prepare them. They will stay light, fluffy, and warm for at least 30 minutes

However, they are delicious even hours after you’ve prepared them. You can serve them warm or at room temperature.

If making in advance, keep them covered (preferably refrigerated) for up to overnight. Reheat in a warm skillet, or wrapped in foil in a 250°F oven, or simply wrap in damp paper towels, and microwave on HIGH for about 30 seconds.

A person using a small spoon to spread blueberry jam over a thin Norwegian pancake (pannekaker) on a white plate.

Wesley is 50% Norwegian, and his dad (who was 100%) would make these regularly while he grew up in South Dakota with brothers, sisters, and many, many relatives, all of Norwegian descent.

He remembers frigid Winter days when he, his sisters, and his mother would gather in the kitchen, while Papa Loon made them by scratch, eye-balling it all the way.

Wesley said there was never a stack of the pannekaker, because as soon as his dad would flip one onto the serving platter, it was immediately snatched up, smeared with butter, rolled tightly, covered in sugar, and then inhaled.

Make these gems, and create beautiful memories with your family. You don’t even have to be Norwegian. Have fun!

A close-up view a rolled Norwegian pancake the has been filled with blueberry jam and then cut in half so the insides are revealed.

Ready to make the best pancakes this side of Oslo? 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 three Norwegian pancakes that have been rolled up and stacked on a plate with fresh blueberries scattered around and dusted with powdered sugar.
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4.67 from 3 votes

Norwegian Pancakes (Pannekaker)

These pancakes are similar to crepes, but distinctly Norwegian. The trick is to keep them thin (don't add too much batter to the pan). They are not thick like American-style pancakes. Serve them with butter, jam, and powdered sugar, or try a savory filling, such as seared sausage and peppers.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Side
Cuisine: Norwegian
Servings: 6
Calories: 182kcal
Author: Kris Longwell

Equipment

  • 9 to 10-inch pan cast-iron or non-stick

Ingredients

  • 3 eggs
  • 1½ cups whole milk
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon cardamom ground, optional
  • 1 teaspoon vanilla extract
  • 2 tablespoon unsalted butter melted, plus more for the pan
  • Blueberry jam optional, for serving
  • Powdered sugar optional, for serving

Instructions

  • Use an electric hand mixer to blend the eggs and milk in a medium bowl, for about 1 to 2 minutes.
    3 eggs, 1½ cups whole milk
  • Add the flour, salt, sugar, cardamom (if using), vanilla extract, and melted butter, and continue mixing until most of the lumps are gone.
    1 cup all-purpose flour, ¼ teaspoon salt, 1 teaspoon sugar, ¼ teaspoon cardamom, 1 teaspoon vanilla extract, 2 tablespoon unsalted butter
  • Heat a 9 to 10-inch skillet over medium heat and coat with a small amount of butter (about 1 tsp). Swirl the pan until the pan is fully coated.
  • Scoop about ⅓ cup of the batter and then pour into the center of the skillet, immediately swirling the pan until most of the batter has been distributed along the bottom of the pan.
  • Cook until the edges begin to curl up slightly and some bubbles begin to appear, usually about 2 minutes. Carefully slip a rubber (or silicone) spatula under the side of the pancake. If it feels sturdy, lift enough of the pancake up to see if the underside is lightly browning. If so, carefully, but swiftly, use the spatula to flip the pancake over, if not, wait until you see the underside browning, and then flip.
  • Cook for another minute and then transfer the pancake to a serving plate. Cover with a kitchen towel as you repeat this process until all batter has been used.
  • If desired, roll the pancakes, or serve flat with toppings on the side.
    Blueberry jam, Powdered sugar

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 batter can be made several hours in advance of cooking the pancakes. Keep covered in the fridge until ready to use. 
In the unlikely event that there are any leftover pancakes, keep them covered, in the fridge, for up to 5 days. Reheat in the microwave, in a skillet, or in the oven. 
Be sure to read through the 'Tips' section of the blog post for helpful reminders. 

Nutrition

Calories: 182kcal | Carbohydrates: 20g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 152mg | Potassium: 147mg | Fiber: 1g | Sugar: 4g | Vitamin A: 334IU | Vitamin C: 0.02mg | Calcium: 92mg | Iron: 1mg

POST UPDATE: This post was originally published in November 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2024!

Crème Brûlée

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Is there any dessert that’s more celebrated and loved than this iconic dish? We think not.

The simplicity of this dessert is partly why it is just so delicious. There are only a handful of ingredients, but the way you work them is critical to getting a smooth custard and a crispy sugar topping. These can be made in advance (up to torching the sugar) and they are perfect for that “special occasion” dinner.

An overhead view of four white ramekins that are filled with lightly browned crème brûlée with several spoons scattered nearby.

How To Make Crème Brûlée

 

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

Most of the ingredients you will need to make this dish you probably already have on hand. First, you’ll need vessels to hold this custard and then you’ll need a kitchen torch.

6 oz oval custard ramekins – These are traditional, and you’ll have more surface area.
4 oz or 6 oz round ramekins – These are smaller, but deeper, so you’ll get a deeper amount of custard.
Kitchen torch – Be sure to get some butane refill.

Here are the ingredients you’ll need to have on hand:

Heavy cream – Heavy whipping cream and/or double cream work well, too.
Vanilla – We love using a whole vanilla bean (scraping out the beans), but vanilla extract works just fine.
Egg yolks – Save the whites for another use (make a meringue pie!).
Sugar – Seek out “extra fine” sugar. It can be found next to regular granulated sugar in most supermarkets. If you can’t find it, regular granulated sugar will work just fine.

EXPERT TIP: You want the cream to be hot, but not boiling. Just as the cream starts to bubble, immediately turn off the heat and cover for 15 minutes. Only pour half of the cream into the beaten eggs, whisking continuously. This prevents the eggs from curdling.

A person pouring warm milk into a bowl of tempered egg yolks that are being whisked.

Tips for Making Perfect Crème Brûlée

Use High-Quality Ingredients – There aren’t a lot of them, so go with quality. Fresh cream, vanilla beans, and free-range eggs, all make the very best flavor and texture.

Be Patient when Tempering the Eggs – This is very important. Rushing this step will curdle the eggs and you won’t yield a smooth custard.

Strain the Custard – Do this when pouring into the ramekins (or before). This is essential to remove any lumps or air bubbles, which will prevent a silky smooth texture.

Use a Kitchen Torch – Though you can caramelize the sugar under your broiler, a kitchen torch will deliver an even browning and a satisfying crackly crust.

A person pouring a thin custard through a small sieve into a small white ramekin.

How To Serve

We used 6-ounce ramekins for this blog post. And we filled them to the rim. We love the extra depth of custard that this will provide, however, you’ll only get for servings.

Fill the ramekins about two-thirds of the way up and you’ll get six servings. Be sure to let the custard completely set in the refrigerator before adding the sugar and caramelizing it.

You can easily double or triple the recipe if feeding a group. The custard can be made up to 24 hours in advance. Keep in the fridge, covered with plastic wrap.

Fire up your kitchen torch just before serving. Otherwise, you run the risk of the sugar losing its crunchy texture if you wait too long before serving.

A person using a kitchen blow torch to caramelize sugar on top of a small white ramekin filled with crème brûlée.

Other Classic Dessert Recipes To Try

No wonderful dinner party would be complete without a delicious sweet dish to wrap the evening with. Here are some of our all-time favorite confections that we’re sure you and your guests will love, too:

Triple Chocolate Mousse Cake
Wild Berry and Mascarpone Parfait
Blueberry Buttermilk Pie
Classic German Chocolate Pie
Southern Chess Pie
Classic Fruit Tart
Italian Ricotta Cheesecake
New York-Style Cheesecake

These are all classic and wonderful in their own right. But, in the meantime, isn’t this dish of sweet yumminess catching your eye?

An overhead view of a small white ramekin that is filled with a broken crème brûlée with a spoon inserted into the custard through the crisp sugar top.

There is just something so satisfying about crème brûlée. The combination of creamy custard topped with a brittle sugar layer is just divine.

And the brilliant thing is so much of the preparation can be done a day in advance.

You love ordering it at fancy restaurants, now you can make it at home. Your family and friends will be so impressed! And they’ll never know how easy it was for you to prepare!

A raised spoon with a serving of crème brûlée on it.

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

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

An overhead view of a small white ramekin that is filled with a broken crème brûlée with a spoon inserted into the custard through the crisp sugar top.
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5 from 2 votes

Crème Brûlée

Crème Brûlée is about as delicious as they come when you're talking about desserts. Be sure to follow the steps closely for perfectly silky smooth custard and a super crunchy sugar topping. The custard will keep in ramekins in the fridge for up to 24 hours before serving.
Prep Time20 minutes
Cook Time30 minutes
Chill time4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: Dessert
Servings: 6 people
Calories: 549kcal
Author: Kris Longwell

Equipment

  • Four to Six 6-ounce ramekins See NOTES.
  • Kitchen torch (with butane) see NOTES.

Ingredients

  • 3 cups heavy cream or heavy whipping cream, or double cream
  • 1 whole vanilla bean or 1 tablespoon vanilla extract
  • 6 egg yolks
  • ⅔ cup sugar
  • 5 tablespoon extra fine sugar See NOTES

Instructions

  • Preheat the oven to 300°F.
  • Heat enough water to fill your baking dish (or roasting pan) about one-third full of the water. Bring to a gentle simmer.
  • Pour the cream into a saucepan.
    3 cups heavy cream
  • Use about 1 inch of the vanilla bean, and cut down the middle. Scrape the insides out and add to the cream, along with the skin of the bean. Or, add the vanilla extract.
    1 whole vanilla bean
  • Heat the cream until just comes to a simmer, then turn off the heat. Cover with a lid and let rest for 15 minutes.
  • Meanwhile, vigorously whisk the egg yolks and the sugar until they are pale yellow, about 3 minutes. Set aside.
    6 egg yolks, ⅔ cup sugar
  • Carefully pour about half of the warm cream into the eggs, whisking constantly. Once fully incorporated, add the remaining cream, still whisking.
  • Place 6 ramekins into a baking dish or a roasting pan. Pour the egg/cream mixture through a fine mesh sieve into each ramekin. Carefully pour the hot water into the pan, adding just enough to go up about one-third of the ramekins.
  • Bake for 35 to 45 minutes, or until just set. The custard will still be jiggly, but not runny. Let cool in the water bath for about 20 minutes and then remove each ramekin from the pan and place in the fridge for at least 4 hours or up to overnight. (if chilling for more than 4 hours, cover with plastic wrap).
  • After the custard is fully set (only slightly jiggly), sprinkle about 1 to 2 tablespoons of the fine sugar over each ramekin of custard.
    5 tablespoon extra fine sugar
  • Use a kitchen torch to quickly (carefully) brown the sugar. They should turn amber in color, but not too dark. (You want to brown the sugar, but not burn it) Give the sugar a minute or two to slightly cool and harden. Then, serve immediately.

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 just four 6-ounce ramekins, but you'll almost fill to the brim. This will mean you need to bake them a little longer (closer for 45 minutes). If using six ramekins, you'll fill them not as full, and will only need to bake 35 to 40 minutes. 
Take care when adding the warm cream to the egg mixture. The cream should be very warm, but not scalding. Add no more than half of the hot cream to the egg yolks, and whisk continuously. If you rush this process, you will scramble (or curdle) the eggs and you won't have a smooth custard. 
The custard can be made 24 hours in advance. Keep covered in the fridge until just before serving. Don't torch the sugar until ready to serve. If you don't have a kitchen torch, you can place 3 inches under the broiler until lightly browned and caramelized (usually about 1 minute). 
Regular granulated sugar and be substituted for the extra fine. (Extra fine sugar melts quicker than regular sugar, but either will work...just don't let the sugar get burnt). 
The recipe can easily be doubled or tripled if serving a crowd. 

Nutrition

Calories: 549kcal | Carbohydrates: 26g | Protein: 6g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 329mg | Sodium: 41mg | Potassium: 133mg | Sugar: 26g | Vitamin A: 2009IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

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

Pastitsio (Greek Lasagna)

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If you love lasagna, chances are high that you will flip for this dish.

Besides being stunning in presentation, the flavor of this classic Greek dish is truly incredible. It’s similar to Italian lasagna, but, distinctly Greek. Some of the authentic ingredients can be difficult to get your hands on, but, there are plenty of suitable substitutions that make the dish easy to prepare.

A straight-on view of a perfectly square piece of Greek pastitsio on a white dinner plate.

How To Make Pastitsio (Greek Lasagna)

 

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

A few of the ingredients for authentic pastitsio can be hard to find, unless you live in Greece or have access to a Greek market. No worries, we give you substitutions that will still yield a delicious and very authentic-tasting pastitsio.

For the Meat Sauce
Ground beef – We recommend 85% lean. You’ll need to spoon off excess grease. You can go with a combination of beef, pork, and/or lamb, but, traditional pastitsio is 100% beef.
Onion – Chopped.
Carrot – Chopped. This is optional, but we love the addition of carrots to the sauce. Use your food processor to chop it.
Garlic – Minced.
Wine – Red or white. We prefer red.
Tomatoes – Crushed or purée.
Tomato paste – Go with a good quality paste.
Bouillon cubes – Beef is best.
Bay leaves – Fresh or dried is perfectly fine.
Seasonings – Cinnamon (stick and a pinch of ground), ground cloves, allspice, salt, and pepper. See NOTES.

For the Greek Bechamel
Butter – Unsalted.
Flour – All-purpose.
Milk – Whole, not reduced fat or skim, please.
Egg yolks – Save the whites for the pasta.
Nutmeg – Grated from a whole nutmeg, or a healthy pinch of ground.
Salt – Kosher.
Cheese – Preferably Greek Kefalotryi or Kefalograviera, but grated Parmesan or Romano works perfectly well, too.

For the Pasta
Water – For boiling, liberally salted.
Pasta – Preferably Greek Pastitsio No. 2, but Italian bucatini, or even penne pasta will work, too.
Cheese – Preferably Greek Kefalotryi, but grated Parmesan or Romano works perfectly well, too.
Egg whites – Saved from the bechamel.

EXPERT TIP: The best dish to use is one that is deeper than your standard 9×13″. The dish (or pan) should be 2½ to 3 inches deep. Arrange the pasta all in the same direction in the pan so you’ll achieve the visual appearance that you see in our photos. Remember to cook the meat until almost all of the liquid is evaporated.

A person transferring a pastitsio meat sauce onto Greek tubular pasta in a large white lasagna dish.

Don’t Allow the Meat Sauce to Be Saucy – Be sure to cook the meat sauce until almost all of the liquid has evaporated. It will be much thicker than the standard meat sauce for Italian-style lasagna.

Add the Milk Slowly – Make a smooth and creamy béchamel, add the milk slowly to the roux (butter and flour), and whisk constantly. It will be lumpy at first, keep whisking and then stirring to remove as many lumps as possible.

Layer the Pasta, Meat Sauce, and Bechamel Evenly – When assembling the pastitsio, ensure that the layers of pasta and meat filling are evenly distributed to create a balanced and satisfying dish.

Allow the Pastitsio to Rest Before Serving – Let the dish rest for 20 to 30 minutes after baking to allow the flavors to meld together and to ensure clean slices when serving. It stays warm for at leas an hour.

EXPERT TIP: When adding the pasta, meat sauce, and then bechamel, use the back of a spoon or a spatula to smooth each layer and make them as flat as possible.

A person spooning a large amount of thick Greek bechamel sauce over tubular pasta on meat sauce in a white lasagna dish.

How to Serve

As mentioned, it is critical to allow the dish to rest for 20 to 30 minutes before serving.

When serving guests, use a large spatula to cut the pastitsio into square servings. Remove one of the corner pieces and set aside to eat later (we call this the “sacrifice” slice). Then go in for the slice next to the open space.

Be sure to bake until the top is golden and browned all over. This typically takes about an hour, but keep an eye on it, as oven temperatures can vary.

Also, we recommend serving each portion with a sharp knife. As the dish bakes, the pasta sets and forms a wonderful foundation but can be a little difficult to cut with just a fork. A knife cuts easily right through the pasta.

An overhead view of a large white lasagna dish filled with a casserole that is topped with a browned Greek bechamel sauce.

Other Amazing Greek Recipes To Try

We love Greek cuisine and will continue to grow this collection of recipes. Here are a handful of our all-time favorites:

Spanakopita (Greek Spinach Pie)
Classic Moussaka (Beef and Eggplant Casserole)
Chicken Gyro
Homemade Tzatziki Sauce
Tzatziki Cucumber Salad
Sheet Pan Green Chicken and Vegetables
Greek Salad with Grilled Steak

We’ll continue to add to this list, without a doubt, but in the meantime, isn’t this catching your attention?

A view looking into a lasagna dish that is filled with pastitsio which consists of a bottom layer of tubular pasta, topped with a meat sauce, and then topped off with a thick Greek bechamel sauce.

How To Store and Reheat

We can honestly say that this is one of those dishes that is almost better the next day.

Cut leftovers into squares and place in a storage container with a tight-fitting lid and keep in the fridge.

We find microwaving on HIGH for about a minute and a half reheats the slice perfectly and each bite is as tasty as the night before.

A person holding up a spatula that has a perfectly square slice of pastitsio on it.

This is comfort food truly at its very best. It’s always stunning in presentation.

Pasta dishes are popular in Greece in celebration of the New Year. This dish has become a New Year’s Eve tradition in our house, but, we also love preparing it throughout the year.

Every bite is truly a taste sensation.

A straight-on view of a slice of Greek pastitsio with a bite take out of it on a white dinner plate with a fork nearby.

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

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

A straight-on view of a perfectly square piece of Greek pastitsio on a white dinner plate.
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Pastitsio (Greek Lasagna)

Pastitsio (Greek Lasagna) is uniquely Greek and just so delicious. If you can't get the Greek cheese or pasta, see the notes for perfectly acceptable substitutions. Be sure to let the dish rest for 20 to 30 minutes before slicing. Leftovers are excellent.
Prep Time30 minutes
Cook Time1 hour
Resting time30 minutes
Total Time2 hours
Course: Entree
Cuisine: Greek
Servings: 8
Calories: 642kcal
Author: Kris Longwell

Equipment

  • 1 Deep lasagna pan or dish 2½ to 3 inches deep

Ingredients

For the Meat Sauce

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 1 large carrot chopped
  • 3 cloves garlic minced
  • 2 lbs ground beef 85% lean
  • 1 cup red wine
  • ¼ cup tomato paste
  • 2 cups crushed tomatoes or tomato purée or sauce
  • 1 beef bouillon cube
  • 2 bay leaves fresh or dried
  • 1 cinnamon stick
  • 1 pinch ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper

For the Greek Bechamel

  • 8 tablespoon unsalted butter
  • 1 cup all-purpose flour
  • 4½ cups whole milk warmed
  • 1 pinch nutmeg ground or grated from a whole nutmeg
  • 1 teaspoon salt
  • 1½ cups Kefalotryi Greek cheese Grated, sub: Parmesan or Romano
  • 2 large egg yolks save the whites for the pasta

For the Pasta and Final Assembly

  • 1 lb Pastitsio No. 2 pasta or bucatini, or penne
  • 1½ cups Kefalotryi Greek cheese divided, sub: Parmesan or Romano
  • 2 egg whites

Instructions

Make the Meat Sauce

  • Heat the oil in a large skillet over medium heat. Add the onion and carrots and sauté (stirring often) until soft, about 4 minutes. Add the garlic and sauté for another 30 seconds to 1 minute.
    2 tablespoon olive oil, 1 medium onion, 1 large carrot, 3 cloves garlic
  • Add the beef and cook until no longer pink. About 8 to 10 minutes. Tilt the skillet, and use a large spoon to remove most of the rendered grease (leave about 1 tbsp). Discard grease safely.
    2 lbs ground beef
  • Add the wine and cook until almost completely evaporated, another 5 to 8 minutes.
    1 cup red wine
  • Stir in the tomato paste, and then the crushed tomatoes, crushed bouillon cube, bay leaves, cinnamon stick, ground cinnamon, ground cloves, allspice, salt, and pepper. Simmer until most of the liquid is gone and the sauce is thick (stirring frequently), about 15 minutes. Transfer to a bowl and let cool completely (cover with plastic wrap if preparing in advance).
    ¼ cup tomato paste, 2 cups crushed tomatoes, 1 beef bouillon cube, 2 bay leaves, 1 cinnamon stick, 1 pinch ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice, 1½ teaspoon Kosher salt, 1 teaspoon black pepper

Make the Bechamel

  • In a large skillet, melt the butter over medium heat. Stir in the flour until fully incorporated into the butter. Cook (stirring often) for 1 minute.
    8 tablespoon unsalted butter, 1 cup all-purpose flour
  • Whisking constantly, slowly add in about half of the warmed milk. Whisk and then stir to help incorporate the milk into the roux (flour butter). Slowly whisk in the remaining warm milk. Continue stirring with a wooden spoon or spatula, working to remove as many lumps as possible, for about another 5 minutes.
    4½ cups whole milk
  • Remove from heat and stir in the nutmeg, salt, and cheese. Let rest for a few minutes.
    1 pinch nutmeg, 1 teaspoon salt, 1½ cups Kefalotryi Greek cheese
  • Quickly stir in the egg yolks until fully combined. Set aside.
    2 large egg yolks

Prepare the Pasta

  • Bring a large pot of liberally salted water to a boil.
  • Add the pasta and cook until al dente (about 1 minute less than package instructions). The pasta should have a little resistance to the bite, but should not be tough.
    1 lb Pastitsio No. 2 pasta
  • Drain and then place in a large bowl and let cool for about 3 minutes.
  • Stir in 1 cup of the cheese and then the egg whites until fully coated.
    1½ cups Kefalotryi Greek cheese, 2 egg whites

Assemble and Bake the Pastitsio

  • Preheat oven to 350°F.
  • Add about ⅔ of the pasta to the bottom of the dish, arranging the pasta all in one direction (as much as possible).
  • Spoon on the meat sauce and then use the back of a large spoon, or spatula, to smooth it over the pasta.
  • Next, add another single layer of the remaining pasta over the meat sauce (you may have a little pasta left over).
  • Spoon the bechamel over the pasta and gently smooth it over the pasta and to the edges of the dish. Top with the remaining ½ cup of cheese.
  • Bake for 1 hour or until the top is browned (but not burned).
  • Remove from the oven and let rest for 20 minutes (or up to 1 hour). Slice and serve at once.

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 careful to measure the seasonings (especially the cinnamon, ground cloves, and allspice) accurately. Too much of any of these seasonings will overpower the sauce. Taste and adjust seasonings, if necessary. Be sure to cook the meat sauce until most of the liquid is gone. It should be moist, but not thin (saucy). 
The meat sauce and the bechamel can be made hours in advance. Keep covered until ready to assemble the dish. 
See the video for tips on how to get clean slices out of the dish.
Leftovers will keep covered in the fridge for up to 5 days. The dish freezes beautifully (pre-baked) for up to 3 months. Reheat leftovers in the microwave on HIGH for 1½ minutes, or in a 350°F oven (covered with foil). 

Nutrition

Calories: 642kcal | Carbohydrates: 29g | Protein: 29g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 173mg | Sodium: 756mg | Potassium: 910mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2398IU | Vitamin C: 9mg | Calcium: 243mg | Iron: 4mg

Maple Pepper Bacon

by 2 Comments

Everyone loves bacon, right? Well, go even further with this incredible (and easy) recipe.

This is truly one of those “special occasion” treats. We love serving these for a special brunch during the holiday season. These alongside Classic Eggs Benedict or Lemon Ricotta Pancakes is a true dream come true! The maple brown sugar matches perfectly with the bacon and the little kick of pepper puts it over the top!

 

A straight-on view of cooked strips of maple pepper bacon resting on two baking racks.

How To Make Maple Pepper Bacon

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 small handful of ingredients for this bacon, but they all come together to make the best bacon you’ve ever made, served, or eaten! Here’s what you’ll need to have on hand:

Bacon – We love thick-cut smoked applewood. Thick-cut is highly recommended.
Maple syrup – Make sure it’s 100% pure maple, don’t go with pancake syrup.
Brown sugar – Light or dark.
Pepper – Freshly ground is best.

EXPERT TIP: Use two baking sheets lined with parchment paper for the first round of baking. Then simply transfer the partially cooked bacon to two new sheets of parchment. A pastry brush makes adding the maple brown sugar mixture a snap.

A person using a pastry brush to apply maple syrup over the tops of strips of thick-cut baking sitting on parchment paper on a baking pan.

Tips for Making Perfect Maple Pepper Bacon

Use High-Quality Thick-Cut Bacon – Choose high-quality thick-cut bacon to ensure a meaty texture and a substantial base for the flavors.

Coat the Bacon Evenly – Coat the bacon slices evenly with a mixture of maple syrup and freshly ground black pepper to ensure a balanced sweet and savory flavor.

Allow the Bacon to Cool and Set – Let the maple pepper bacon cool and set on the wire rack to achieve a satisfying crunch and allow the flavors to meld.

EXPERT TIP: Use coarse ground black pepper, if possible. Simply sprinkle it all over the bacon (both sides) with your fingers.

A person sprinkling coarsely ground black pepper over the tops of strips of bacon sitting on parchment paper on a baking pan.

How To Serve

As mentioned, this bacon is perfect for a special brunch occasion, however, the flavor and texture are so enticing, that you can really serve them for any purpose.

It’s always a hit when we serve it at parties or for the big game.

The bacon can be prepared 4 to 6 hours in advance and it will keep covered for several days.

A close-up view of cooked strips of crispy maple pepper bacon sitting in a small silver pale lined with white butcher paper.

Other Brunch Recipes To Try

Brunch is so delicious. And so much fun. Here are some of our favorite brunch recipes that we’re sure you and your guests will love, too.

Classic Eggs Benedict
Huevos Rancheros
Eggs Blackstone
Croque Madama
Buttermilk Waffles with Blueberry Sauce
Caramel Banana Baked French Toast
Best-Ever Scrambled Eggs
Diner-Style Hashbrowns
Breakfast Potatoes
Orange Sweet Rolls

These are absolutely spectacular. But, in the meantime, aren’t these babies grabbing your eye?

A person holding two strips of maple pepper bacon in the palm of his hand.

There is truly something extra special about this bacon.

You will be amazed at the taste and the texture and will have a hard time not going back for more and more! But that’s a good thing!

They have become a holiday tradition in our home and we think once you make them for your loved ones, they just might become a family tradition for you, too.

Five strips of maple pepper bacon sitting upright in a small silver pale with extra strips of bacon laying around the base of the pale.

Ready to make the best batch of bacon 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 cooked strips of maple pepper bacon resting on two baking racks.
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Maple and Black Pepper Bacon

This Maple and Black Pepper Bacon recipe is a house favorite, without a doubt. This always makes an appearance at the holidays and gets gobbled up very fast. The combination of bacon with maple and brown sugar is great, but add a little kick from freshly ground black pepper, and you've got something really special on your hands (and in your belly!).
Prep Time10 minutes
Cook Time40 minutes
Resting time15 minutes
Total Time1 hour 5 minutes
Course: Breakfast / Brunch
Cuisine: American, Holiday
Servings: 4 people
Calories: 604kcal
Author: Kris Longwell

Equipment

  • 2 baking sheets lined with parchment paper or foil

Ingredients

  • 1 lb thick-cut bacon
  • ½ cup pure maple syrup
  • 2 tablespoon light brown sugar
  • Freshly ground black pepper to taste

Instructions

  • Preheat oven to 375°F.
  • Line 2 rimmed baking sheets with parchment paper (or foil, or use a rack).
  • Place the bacon in an even row on the baking pans.
    1 lb thick-cut bacon
  • Bake for 15 to 20 minutes. (Bacon won't be fully cooked, yet).
  • Meanwhile, in a small bowl, whisk together the maple syrup with the brown sugar. Continue whisking until the sugar has dissolved.
    ½ cup pure maple syrup, 2 tablespoon light brown sugar
  • Remove the pans from the oven and place the partially cooked bacon on 2 new sheets of parchment. Discard the used parchment and place the new back on the baking sheets.
  • Brush the sugar syrup all over the bacon strips (both sides) and then sprinkle pepper all over (both sides).
    Freshly ground black pepper
  • Return to the oven for another 20 minutes, until darkened and fully cooked.
  • Serve at once, or keep warm in a 225°F oven.

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. 
Keep an eye on the bacon as it bakes. The thicker the bacon, the longer it will take to bake. It's important to let the bacon rest on a rack after it comes out of the oven. It will harden somewhat as it cools off a little. 
Leftover bacon will keep covered in a container for 3 to 4 days, but will lose its crispiness. 

Nutrition

Calories: 604kcal | Carbohydrates: 34g | Protein: 14g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 452mg | Potassium: 323mg | Sugar: 30g | Vitamin A: 42IU | Calcium: 55mg | Iron: 1mg

POST UPDATE: This post was originally published in November 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2023!

Yule Log (Bûche de Noël)

by 6 Comments

This is truly one of the most stunning holiday desserts of all time. And it’s easier to make than you might think.

When you bring this out at your holiday party, you will be amazed at the response. The steps for making this incredible cake take a little time and tender-loving care, but we show you the foolproof steps (in detail) to get it right every single time. And the taste is as good as the presentation! Serve with a warm mug of Gluhwien (Mulled Wine) for a perfect dessert!

A straight-on view of a yule log that is sitting on a rectangular white platter and is topped with sugared cranberries and sprigs of rosemary all topped with sprinkled powdered sugar.

How To Make a Yule Log (Bûche de Noël)

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 the Ingredients You Will Need

Here are the tools you’ll need to have on hand to make this amazing dessert:

  • 10×15″ pan (or 12×17″ for thinner cake)
  • Parchment paper
  • Large smooth kitchen towel
  • Small sieve (for dusting)

Here are the ingredients you’ll need to have on hand:

For the Cake:
Flour – All-purpose is great. Cake flour works well, too.
Cocoa powder – Unsweetened.
Baking powder – Check the date, and make sure it isn’t past its prime.
Salt – Kosher is great.
Eggs – Room temperature. Don’t separate them until ready to start baking.
Sugar – Granulated.
Butter – Unsalted. Melted and slightly cooled.
Vanilla extract – Go with a good-quality brand, if possible.

For the Filling:
Heavy cream – Or double cream, or heavy whipping cream.
Powdered sugar – Also known as “confectioner’s sugar” or “icing sugar.”
Vanilla extract

For the Icing:
Butter – Unsalted.
Chocolate – Semi-sweet chips.
Sour cream – Make sure it’s fresh.
Powdered sugar

EXPERT TIP: As you fold the egg whites and flour mixture into the egg yolk mixture, be gentle. Gently stir the batter until fully combined. If you over-mix the batter, you will deflate the air out of the egg whites, and won’t get as fluffy (or spongy) of a cake. Be sure to spray your pan and parchment paper with cooking spray before adding the batter.

A person using a white spatula to transfer a chocolate cake batter from a mixing bowl onto a baking sheet that is lined with oiled parchment paper.

Use a Smooth Towel When Rolling – A smooth kitchen towel that has been liberally dusted with cocoa powder is your best tool for easily (and carefully) rolling the warm sponge cake. Terrycloth tends to stick to the cake. Wax paper or parchment paper will work, too.

Chill the Yule Log Before Icing – Allow the filled Yule Log to chill in the refrigerator for a short time before applying the chocolate icing to ensure the filling sets and the cake is firm for easy handling. Also, make sure the icing has completely cooled and thickened before applying it to the rolled cake.

Decorate with Finesse – Don’t forget to garnish the Yule Log. Use a fork and a very light touch to create a rustic, wood-like texture in the icing. The addition of sugared cranberries and sugared fresh rosemary adds a wonderfully festive appearance.

EXPERT TIP: Don’t over-bake the cake. Just as the sides start to pull away from the pan, and when you lightly touch the top of the cake and it doesn’t deflate, the cake is ready. Let it rest for no more than 5 minutes, and then turn the pan on its side and use your free hand to help guide the cake out of the pan. Then roll with care. Rolling the cake while it is still warm is critical.

Two photos with the first being a person guiding a chocolate sponge cake out of the baking pan and then that person rolling the cake with a kitchen towel.

How To Serve

This dessert is without a doubt a true show-stopper.

You can make it a day in advance of serving, but you’ll want to carefully cover the log in plastic wrap to keep it from drying out and keep it refrigerated. Take it out of the fridge 1 to 2 hours before serving.

Be sure to place the log on the platter you intend to serve it on before icing it. The rosemary and cranberries are for garnish and are not intended for guests to consume.

EXPERT TIP: Don’t overfill with the cream filling. You’ll want to spread about a ¼ to ½-inch layer of the cream with a ½-inch border along the edges. As you are rolling up the log, try not to press down too much as this will push the filling out of the roll. If after you’ve rolled up the cake there is excess filling at the seam or the edges, simply use a knife to gently scrape it away from the log.

Two images with the first being a person using a spatula to spread whipped cream over an unrolled chocolate sponge cake and then the cake being rolled up.

How To Decorate

A super cute garnish for a Yule Log (Bûche de Noël) is meringue mushrooms. Click here for a good recipe for them.

We love the simple garnishes of sugared cranberries and rosemary with a simple dusting of powdered sugar over the top.

Soak the berries and rosemary in simple syrup (recipe in directions), let dry, and then roll around in sugar on a plate. Place them on the top of the log and along the edge of the base.

Before adding any garnishes, use a fork to create log-like indentions in the icing. Gently pull it along the top and sides of the icing. It’s okay if the indentions aren’t in a perfectly straight line. When they are a little wavy, they look more realistic.

A person using the end of a dinner fork to form bark-like formations in chocolate icing on top of a yule log.

Other Incredible Holiday Dessert Recipes To Try

There are so many reasons to love the holiday season, and the sweet treats are definitely one of the best reasons. Here are some of our all-time favorite holiday recipes:

Christmas Bundt Cake
Classic Christmas Cookies
Holiday Chocolate Toffee
Red Velvet Sandwich Cookies
Classic Red Velvet Cake
Snickerdoodle Fudge
Snickerdoodle Cookies
Biscotti with Pistachios and Dried Cherries
Classic Pecan Pie

These are all amazing and so festive. But, in the meantime, isn’t this incredible cake catching your eye?

A close-up view of the end of a yule log with the interior circular chocolate sponge cake the envelopes a white filling an is topped with chocolate frosting and powdered sugar.

This truly is one of the most beautiful and festive Christmas desserts of all time.

It may look and seem daunting to make at home, but if you follow these steps, make sure you’ve read through the recipe completely before getting started, and have some patience, you’ll have no problems!

Even though you and gets may not want to cut into your beautiful creation, once everyone has that first bite, it will become a family holiday tradition!

A slice of a yule log sitting on a white dessert plate next to a festive holiday mug filled with black coffee.

Ready to make the most epic holiday dessert ever? Go for it!

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

A straight-on view of a yule log that is sitting on a rectangular white platter and is topped with sugared cranberries and sprigs of rosemary all topped with sprinkled powdered sugar.
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5 from 1 vote

Yule Log Yule Log (Bûche de Noël)

This Yule Log is truly a show-stopper holiday dessert that may seem intimidating to make, but if you read through the recipe from start to finish, be sure to follow each step closely, and give yourself enough time, you will have no problem making this in the comfort of your very own kitchen. and just wait until you hear the rave reviews! Have fun and Happy Holidays!
Prep Time45 minutes
Cook Time12 minutes
Chilling and Resting Time3 hours
Total Time3 hours 57 minutes
Course: Dessert
Cuisine: French
Servings: 8
Calories: 634kcal
Author: Kris Longwell

Equipment

  • Stand mixer and/or hand mixer
  • 15x10" pan
  • Parchment paper
  • Smooth kitchen towel or wax paper
  • Fine mesh strainer

Ingredients

For the Cake

  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder plus extra for dusting the towel.
  • 1 teaspoon baking powder
  • ½ teaspoon Kosher salt
  • 6 large eggs separated, room temperature
  • ¾ cup sugar divided
  • 3 tablespoon unsalted butter melted, slightly cooled
  • 1 teaspoon vanilla extract
  • Cooking spray

For the Sugared Cranberries and Rosemary

  • 1 cup water
  • 1½ cup sugar divided
  • 1 cup fresh cranberries
  • 6 rosemary sprigs

For the Filling

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

For the Chocolate Icing

  • ¼ cup unsalted butter 4 tbsp
  • 6 oz semisweet chocolate chips
  • 4 oz sour cream
  • 2¼ cups powdered sugar plus extra for dusting the cake

Instructions

Make the Cake

  • Preheat oven to 350°F
  • In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt. Set aside.
    ¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon Kosher salt
  • In the bowl of your stand mixer (or using a hand mixer and a bowl), add the room-temperature egg whites. Use the whisk attachment on HIGH to begin whipping the egg whites. After about 1 minute of whipping, gradually add ¼ cup of the sugar. Continue whipping on HIGH until soft peaks form, about 4 to 5 minutes. Remove the whisk attachment and use a spatula to transfer the egg whites to a large bowl. Use a paper towel to wipe out excess whites in the bowl (it doesn't need to be 100% clean).
    6 large eggs, ¾ cup sugar
  • Place the bowl back in the base of the mixer and re-attach the whisk. Place the egg yolks in the bowl and turn the mixer to HIGH. Beat the eggs for about 1 minute, and then gradually add the sugar, melted butter, and vanilla extract. Continue whipping on HIGH until the mixture is a pale yellow and thickened, about 4 minutes.
    3 tablespoon unsalted butter, 1 teaspoon vanilla extract
  • Remove the bowl and use a large spatula to fold in half of the whites and half of the flour mixture. Be gentle. It's okay if you see some white streaks from the egg whites. Fold in the rest of the egg whites and flour mixture. Gently mix until completely combined.
  • Spray the pan liberally with cooking spray. Place parchment paper on the pan and spray again with the cooking spray.
    Cooking spray
  • Gently transfer the batter from the bowl to the prepared pan. Use a spatula to softly smooth the batter to the edges of the pan.
  • Bake for 12 to 13 minutes, or until the edges of the cake just begin to pull away from the sides of the pan and the cake feels slightly spongey when pressed.
  • While the cake is baking, place a large smooth kitchen towel on a large cutting board or any smooth surface. Use a small sieve to dust cocoa powder liberally all over the towel.
  • Remove the cake from the oven onto a rack. Let rest for about 5 minutes (no longer). Use a sharp knife, or offset spatula, to run along the edge of the cake, helping to loosen it completely from the sides.
  • Carefully tip the pan on its side and use your hand to help guide the cake onto the prepared towel. (You may need to use a small towel to hold the pan since it will still be hot). Peel the parchment paper from the cake and discard.
  • Starting from the short side of the cake, use the towel to help you slowly and carefully roll the cake (with the towel). Let the cake rest (seam side down) in a cool place in your kitchen until completely cooled (1 to 2 hours).

Make the Sugared Cranberries and Rosemary Sprigs

  • Add the water and sugar to a medium-sized saucepan over medium heat. Once the water is hot, stir until the sugar has completely dissolved. Place the cranberries and rosemary in the water. Once fully coated, remove with a slotted spoon and place on a plate to dry for about 30 minutes, or up to several hours.
    1 cup water, 1½ cup sugar
  • Add about ½ cup of sugar to a plate and place the cranberries and rosemary into the sugar, moving them around to fully coat. Place in the refrigerator until ready to garnish the cake.
    1 cup fresh cranberries, 6 rosemary sprigs

Make the Cream Filling

  • Using a hand mixer (or your stand mixer), whip together the heavy cream, powdered sugar, and vanilla until stiff peaks form, about 3 to 5 minutes. Set aside.
    1 cup heavy whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract

Make the Chocolate Icing

  • About 1 hour before assembling the cake, make the icing by melting the butter in a medium saucepan over medium heat. Once the butter has melted, add the chocolate chips and stir until completely melted. Turn off the heat and stir in the sour cream.
    ¼ cup unsalted butter, 6 oz semisweet chocolate chips, 4 oz sour cream
  • Gradually add the powdered sugar, and continue stirring until completely combined and the icing has come together. Let rest until completely cool.
    2¼ cups powdered sugar

Assemble and Garnish the Cake

  • Once the cake is completely cooled, carefully unroll it on the cutting board. The ends of the cake will be slightly curled, this is normal.
  • Use a spatula to spread about a ¼-inch thick layer of the cream filling, leaving about a ½-inch border along the edges. You may not use all of the cream, don't add too thick a layer of the filling, otherwise, you'll have difficulty rolling the cake.
  • Using the towel to help, carefully roll the cake into a log (only use the towel to help you roll it somewhat tightly, don't let the towel roll with the cake).
  • If any excess filling was pressed out of the cake, use a knife to scrape it away and save it for another use.
  • Place the cake, seam side down, on your serving platter. Cover with plastic wrap and place in the refrigerator for 30 minutes, or up to overnight.
  • Remove the plastic wrap and if desired, use a large sharp knife to slice the ends off of the cake. You may need to use a small damp paper towel to clean up the ends if any of the cream filling is smeared over the sides of the cake.
  • Spread the icing all over the top and sides of the cake (you may not use all of the icing).
  • Use a fork to gently create streaks across the cake that resemble the bark on a tree. Place the sugared rosemary sprigs and cranberries on the top of the log and along the base of it. Use a fine-mesh sieve to sprinkle powdered sugar along the top of the log. Serve at once, or gently cover until ready to serve.

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 sure to read through the entire recipe before getting started. 
A smooth kitchen towel will help you roll the cake without it sticking to the towel. A terrycloth may cause sticking. You can use wax paper or parchment paper if you don't have a smooth towel. 
Don't overstuff the cake with the filling. You will most likely have some extra filling and icing left over. You won't have trouble finding a way to use up the extra!
The cake can be made up to 1 day in advance. Keep covered and in the fridge until about an hour before you plan to serve. Leftovers will keep (covered) in the fridge for up to 5 days. The cake can be frozen for 2 to 3 months. 

Nutrition

Calories: 634kcal | Carbohydrates: 94g | Protein: 9g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 209mg | Sodium: 219mg | Potassium: 329mg | Fiber: 3g | Sugar: 102g | Vitamin A: 1047IU | Vitamin C: 0.3mg | Calcium: 100mg | Iron: 3mg

Naughty and Nice Spiced Nuts

by 10 Comments

This recipe has become a Christmas tradition at our house during the holiday season. We think they may become a tradition in your home, too!

There is just something festive about these nuts. They really are the perfect snack for grazing during the holiday season. A little sweet right at first, followed by a touch of heat right at the end. They can be made days in advance and they make wonderful gifts, too! Happy Holidays!

A close-up view of a person holding a metal scooper filled with spiced nuts over a Christmas tin filled with more of the nuts.

How To Make Naughty and Nice Spiced Nuts

 

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 for these nuts. Go with good-quality nuts, since they are the star of the snack! Here’s what you’ll need to have on hand.

Egg whites – Whisk vigorously until frothy.
Water – Tap water is just fine.
Nuts – We use a variety including whole almonds, pecan halves, dry roasted peanuts, and dry roasted cashews. If you get them salted, be sure to read the NOTES.
Sugar – Granulated.
Spices – Cayenne, cinnamon, pumpkin pie spice (found in the spice section of most well-stocked supermarkets: See NOTES), and salt. If using salted nuts, don’t add to the sugar mixture.

EXPERT TIP: Use a whisk to whisk the egg whites until they are very frothy and nearly double in volume. This takes a little elbow grease, but don’t worry, it only takes about 1 minute. Fold in the nuts into the frothy whites.

A person pouring a variety of nuts from one large glass bowl into another large glass bowl with foamy egg whites in it.

Tips for Making Perfect Spiced Nuts

Use a Combination of Nuts – Use a variety of nuts such as almonds, pecans, walnuts, and cashews to create a diverse and flavorful mix. If using unsalted nuts, you’ll need to add ½ teaspoon of salt to the seasoning mix. 

Coat the Nuts Evenly – Ensure the nuts are evenly coated with the sugar and spice mixture to achieve a balanced flavor profile.

Allow the Nuts to Cool Completely – Let the spiced nuts cool completely after baking to allow the sugar and spices to set and develop a satisfying crunch.

EXPERT TIP: Add the sugar to the nuts gradually. Add a portion of the mixture and then use a large wooden spoon to stir the nuts until coated and repeat this process until all the spiced sugar has been added and coated the nuts.

A person pouring a spiced sugar mixture from one large glass bowl into another glass bowl filled with assorted nuts that have been coated in frothy egg whites.

How To Serve and How To Store

These are perfect for placing in holiday-themed tins and have around the house for family and guests to nibble on.

Simply line your tin with wax paper, or parchment paper, and then fill with the nuts. You can also serve these in bowls around the house, as well.

The nuts will keep for several weeks and don’t need to be refrigerated. Keep in an airtight container when not out for folks to enjoy. They make excellent holiday gifts, too.

An assortment of nuts that have been coated in egg whites and spiced sugar being dumped from a glass bowl onto a large baking sheet.

Other Holiday Recipes to Try

We love the holiday season so much and here are some our most favorite recipes from our favorite time of the year:

Holiday Chocolate Toffee
Baked Brie with Praline Sauce
Christmas Crostini
Best-Ever Charcuterie Board
Bacon Parmesan Gougères
Maple Pepper Bacon
Sausage, White Bean, and Spinach Dip
Classic Warm Clam Dip
Easy Homemade Hummus
Classic Latkes (Potato Pancakes)

These are all absolutely wonderful, especially during the holiday season. But, in the meantime, aren’t these nuts calling your name?

An overhead view of a large baking rack filled with spiced nuts that have a wooden spatula inserted in the middle of them all.

There’s nothing like the holidays, and it’s always great to have all kinds of funs snacks and treats to nibble on while the kids and adults alike wait for Santa Clause to make a visit to your home!

These nuts are mostly nice and not very naughty. However, if you want very little heat at all, then reduce the cayenne to just 1 teaspoon.

Nothing spells the holidays better than a handful of spiced nuts. You can also reheat them in the oven and serve them warm. Warm or room temperature, you and your family will love them!

An overhead view of spiced nuts that are in a large tin that is lined with brown paper and a scooper next to it filled with more of the spiced nuts.

Ready to make the best snack this side of the North Pole? Go for it!

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

Naughty and Nice Spiced Nuts on a wood cutting board next to a tin with nuts
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5 from 1 vote

Naughty and Nice Spiced Nuts

These Naughty and Nice Spiced Nuts are simply amazing. Sweet at first, followed by a little naughty sting. So good!! You'll love 'em. And so easy to make!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Kris Longwell
Cuisine: Appetizer
Servings: 12
Calories: 286kcal
Author: Kris Longwell

Ingredients

  • 2 egg whites
  • 1 teaspoon water
  • 4 cups nuts salted and roasted, a mix, about 1½ lbs
  • 1 cup sugar
  • 1 tablespoon cayenne pepper
  • 1 tablespoon cinnamon
  • 1 teaspoon pumpkin pie spice

Instructions

  • Pre-heat oven to 250°F.
  • Whisk together the egg whites and water in a large bowl until frothy.
  • Stir in the nuts.
  • In a medium bowl, mix together the sugar, cayenne pepper, cinnamon, and pumpkin pie spice.
  • Add the sugar mixture to the nuts and mix, coating well.
  • Spread nuts in a lightly buttered (Pam works well) large baking pan.
  • Bake in the middle of the oven until dry, about 1 hour. Stir about halfway through.
  • Cool and break into bite-sized chunks.
  • NOTE: These can be made up to 5 days before serving.

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 using unsalted nuts, we recommend adding ½ teaspoon salt to the seasoning mixture. If you like them a little more on the salty side, increase it to 1 tsp. 

Nutrition

Calories: 286kcal | Carbohydrates: 30g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Sodium: 15mg | Potassium: 304mg | Fiber: 5g | Sugar: 17g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

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

Roast Rack of Lamb Persillade

by 3 Comments

Roast Rack of Lamb Persillade is truly one of those special occasion roasts. Serve it “cathedral style” or as individual chops; either way, your guests will be blown away. And just wait until they take that first bite. Serve alongside roasted balsamic potatoes for an unforgettable feast.

Two racks of lamb persillade standing upright on a white platter with the French bones intersecting each other in a "cathedral" style presentation.

🌿 The Ingredients

The fresh parsley, garlic, and herbs in the persillade blend infuse the tender lamb with vibrant, savory flavors while the breadcrumbs create a crispy, aromatic crust that elevates the roast into an unforgettable centerpiece. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for roast rack of lamb persillade on a white background including a Frenched rack of lam, olive oil, broth, breadcrumbs, herbs, garlic, onion, salt, pepper, and butter.

👉 Substitutions and Variations

  • Protein – Individual lamb chops can be used in place of the rack. You may be interested in a simpler recipe with our Grilled Marinated Lamb Chops. You could just skip the persillade (breadcrumb and herb topping). Veal shanks are another substitution.
  • Mustard – Dijon will add a depth of flavor to the roast. It also enables the persillade to adhere to the roast. Yellow mustard can also be used and will impart no flavor. For an extra punch of flavor, try spicy brown mustard or whole grain mustard.
  • Flavor enhancers – The fresh herbs work wonderfully with the succulent and rich lamb. We recommend parsley, basil, and rosemary, but sage, marjoram, and thyme are excellent choices, too, or any combination of them. If using dried herbs, then go with half the amount.

Find ingredient notes (including substitutions and variations) below.

Expert Tip

Quality counts! Select a high-quality rack of lamb with a good fat cap for the best flavor and texture. This roast is all about the quality of the meat. Don’t skimp (this is a special occasion!).

👩🏼‍🍳 How To Make Roast Rack of Lamb Persillade

A person using a pepper grinder to season an uncooked rack of lamb in a roasting pan.
  1. Step 1: Brush oil all over the racks and season with salt and pepper. 
A glass bowl filled with a mixture of breadcrumbs and chopped fresh herbs.
  1. Step 2: In a bowl, mix the breadcrumbs, herbs, shallots, garlic, butter, salt, and pepper. 
A person brushing Dijon mustard onto the top of a roasted rack of lamb that is in a roasting pan.
  1. Step 3: Roast racks in the pan for 20 minutes for medium-rare and then smear Dijon mustard over the meat.
A person pressing a breadcrumb and herb mixture onto the top of a roasted rack of lamb.
  1. Step 4: Press a thin layer of the persillade over the mustard (not too much!)
A pair of roast rack of lamb persillade in a black roasting pan.
  1. Step 5: Broil for 2 to 3 minutes.
A person standing behind a platter that is holding a pair of roast rack of lamb persillade that are standing upright with their bones intersecting each other in a "cathedral" style presentation.
  1. Step 6: Let rest for 10 minutes, then arrange the two racks “cathedral-style.”

🍽️ How To Serve

  • After you’ve placed the racks packed with persillade under the broiler for a short amount of time (keep an eye on them and don’t let them burn!), you’ll want to let the racks rest for about 15 minutes.
  • For an epic presentation, carefully place the two racks on a platter, with the bones pointing upwards. Loosely interlock the bones to create a “cathedral-style” presentation.
  • If you’d rather skip the cathedral presentation, go ahead and slice the chops and then place them on a large platter. Two chops are typically sufficient per serving. Don’t forget a nice sprinkling of coarse sea salt.
  • Serve this roast with balsamic roasted potatoes, maple-glazed carrots, or rice pilaf with cranberries and pecans.

🙋🏽‍♂️ Frequently Asked Questions

What herbs are traditionally used in a persillade for roast lamb?

Traditionally, persillade includes fresh parsley as the main herb, often combined with garlic. We love the addition of basil and rosemary to complement the lamb’s flavor.

Can I substitute breadcrumbs with a gluten-free alternative in the roast rack of lamb persillade?

Yes, you can substitute regular breadcrumbs with gluten-free options such as crushed gluten-free crackers, almond meal, or gluten-free panko to maintain the crispy texture without gluten.

How do you properly French the rack of lamb for a Persillade roast?

To French the rack of lamb, trim away the fat and meat from the ends of the rib bones to expose them cleanly, creating an elegant presentation and making it easier to handle and carve after roasting. Your butcher can do this easily for you.

A white dinner plate filled with a serving of two French lamb chops with roasted potato wedges around the chops.

🍠 Other Incredible Holiday Roasts

Ready to make one of the most impressive holiday roasts 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!

Roast rack of lamb persillade on a white platter with fresh rosemary along the base of the roast.
Print Recipe
5 from 1 vote

Roast Rack of Lamb

Roast Rack of Lamb Persillade is so festive and just so flavorful. Get two racks of lamb and ask your butcher to French the ribs, which is a technique that cuts the meat away from the top of the chop to expose the bone. And use an instant-read thermometer to reach 125°F for rare or 135° for medium-rare. This is the perfect way to serve these incredible ribs!
Prep Time20 minutes
Cook Time30 minutes
Resting time15 minutes
Total Time1 hour 5 minutes
Course: Entree
Cuisine: French
Servings: 8 people
Calories: 158kcal
Author: Kris Longwell

Equipment

Ingredients

  • 2 racks lamb 1½ lb – 1¾ lbs, with 7 or 8 ribs, Frenched
  • 2 tablespoon olive oil
  • Kosher salt and freshly ground black pepper

For the Persillade

  • ¾ cup Panko bread crumbs
  • ⅓ cup parsley fresh, chopped
  • 1 tablespoon thyme fresh, chopped
  • 1 tablespoon rosemary fresh, chopped
  • 1 small shallot finely chopped
  • 2 cloves garlic chopped
  • 2 tablespoon chicken stock
  • 4 tablespoon unsalted butter melted
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • ¼ cup Dijon mustard
  • coarse sea salt for serving

Instructions

  • Preheat oven to 450°F.
  • Brush olive oil all over the two racks and then sprinkle salt and pepper all over.
    2 racks lamb, 2 tablespoon olive oil, Kosher salt and freshly ground black pepper
  • Place the racks of lamb, fat-side up in a roasting pan and roast until an instant-read thermometer inserted into the thickest part of the lamb (but not touching the bone) registers 125°F for rare or 135°F for medium rare, about 20 – 25 minutes.
  • While the meat is roasting, in a medium-sized bowl, combine the bread crumbs, parsley, thyme, rosemary, shallots, garlic, stock, melted butter, salt, and pepper. Stir to fully combine. The mixture should be moist and will stay together when pressed.
    ¾ cup Panko bread crumbs, ⅓ cup parsley, 1 tablespoon thyme, 1 tablespoon rosemary, 1 small shallot, 2 cloves garlic, 2 tablespoon chicken stock, 4 tablespoon unsalted butter, ½ teaspoon Kosher salt, ½ teaspoon black pepper
  • Remove the lamb from the oven. Brush the Dijon mustard liberally over the tops of the racks. Press the persillade mixture on the tops of each rack. Use your hands to help adhere the crumb mixture to the racks.
    ¼ cup Dijon mustard
  • Turn your broiler on to HIGH.
  • Place the lamb under the broiler (about 4 inches) and broil until the topping is lightly browned, 2 – 3 minutes. Watch closely…don't let it burn!
  • Remove from the oven and allow the racks to rest for 10 to 15 minutes.
  • If desired, place the two racks on a platter, upright, with the bones interlocking to create a 'cathedral-style' presentation.
  • Use a large knife to slice each lamb chop. Sprinkle with coarse sea salt and serve at once.
    coarse sea salt

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The persillade can be made several hours in advance. 
Lamb is best when not overcooked, for it dries out easily. Medium-rare is traditional. Keep an eye on the internal temperature as actual oven temperatures can vary. You may need to turn the pan around to ensure even cooking. 
The lamb is best served soon after cooking. Leftovers are tasty, but they lose the juiciness that makes these chops so amazing. 

Nutrition

Calories: 158kcal | Carbohydrates: 7g | Protein: 2g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 294mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

POST UPDATE: This post was originally published in December 2016, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2023!

Christmas Crostini

by 3 Comments

This really is the perfect holiday appetizer. So delicious and beautiful in presentation.

This is one of our favorite appetizers to serve during the holiday season, although, it is so delicious, it’s ideal any time of the year. It’s always a crowd-pleaser and most of the components can be made in advance. Serve warm or at room temperature! Serve this alongside sausage-stuffed mushrooms for perfect party fare!

An platter made from a tree stump topped with festive Christmas crostinis next to two glasses filled with red wine.

How To Make Christmas Crostini

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 this colorful crostini are not exotic, but they all come together to make an extremely satisfyingly delicious appetizer. Here’s what you’ll need to have on hand:

Baguette – Sliced into ¼-inch pieces.
Garlic – You’ll need a couple of cloves halved and then four more that are minced.
Oil – Olive oil or extra-virgin olive oil.
Seasonings – Salt and pepper.
Spinach – Fresh is best. We recommend mature spinach (as opposed to baby spinach), but either will work. Thawed frozen spinach will work in a pinch.
White beans – Canned is perfectly fine. Cannellini or Great Northern are perfect. Garbanzo (aka Chickpeas) work, too.
Thyme – Fresh is best, if using dried, go with half of the quantity.
Lemon juice – The juice from one half of a lemon gives just enough citrus. For stronger lemon taste, juice both halves of the lemon.
Red bell peppers – Roasted. Jarred works perfectly.

EXPERT TIP: The bean purée should have the consistency of hummus. If you feel the texture is too thick, then add a couple teaspoons of water and pulse a few more times.

A person holding up a spoon filled with a white bean purée over a food processor.

Tips for the Perfect Christmas Crostini

Toast the Baguette Slices Just Right – Ensure the baguette slices are toasted to a golden brown, providing a sturdy base for the toppings while adding a delightful crunch. Keep an on them as they can go from golden to burnt quickly.

Season the White Bean Purée – Season the white bean purée generously with thyme, garlic, and a hint of lemon juice to add depth of flavor and a creamy texture. Salt and pepper are essential. Taste and adjust seasonings and lemon as needed.

Sauté the Spinach with Care – Sauté the spinach until just wilted, seasoning it with a touch of garlic and salt to enhance its natural flavors. Give the spinach a rough chop before adding to the skillet.

Assemble with Precision – Assemble the crostini with a dollop of white bean purée, a small mound of sautéed spinach, and a strip of roasted red bell pepper, ensuring an even distribution of toppings for a balanced and visually appealing presentation.

A large silver skillet filled with wilted sautéed spinach with a wooden spatula off to the side.

How To Serve

We love to serve Christmas Crostini while the baguette slices are freshly toasted and still warm.

Place all the toppings out on your counter, and then as soon as the toasted baguette slices are ready, quickly assemble. We place them on platters and let guests grab them as they please.

You’ll love how quickly guests will gobble these festive appetizers up!

A close-up view of Christmas crostini with a layer of puréed white beans topped with a small amount of sautéed spinach and that topped with a strip of roasted red bell pepper.

Other Appetizer Recipes Perfect for Entertaining

We love serving all of these scrumptious recipes at parties throughout the year, but, they are especially wonderful during the holiday season.

Baked Brie with Praline Sauce
Naughty and Nice Spiced Nuts
Lamb Lollipops
Grissini (Italian Breadsticks)
Best-Ever Charcuterie Board
Sausage, White Bean, and Spinach Dip
Spanish Garlic Shrimp
Philly Cheesesteak Egg Rolls
Seared Shishito Peppers

These are all epic in their own right, but, in the meantime, aren’t these beauties catching your eye?

A side view of a platter filled with small toasted crostinis topped with a bean purée, sautéd spinach, and a strip of roasted red bell pepper.

These Christmas Crostinis are about as festive as you can get.

They are always such a huge hit when served to guests during the holidays. Folks love the appearance of them, and then they come back because of the taste.

And remember, the toppings can be made hours in advance. Easy, beautiful, and incredibly yummy. The perfect holiday appetizer!

An overhead view of a wooden circular platter filled with toasted crostinis topped with a white bean spread, spinach, and roasted red bell pepper.

Ready to make the best holiday appetizer of all time? Go for it!

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

A side view of a platter filled with small toasted crostinis topped with a bean purée, sautéd spinach, and a strip of roasted red bell pepper.
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Christmas Crostini

Christmas Crostini is the perfect appetizer for your big holiday feast. So colorful and festive, and the flavors are divine. The bean puree and sauteed spinach can be prepared a couple of hours ahead of time, and then toast the bread and assemble just before your guests arrive!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Appetizer
Servings: 12
Calories: 69kcal
Author: Kris Longwell

Ingredients

Crostini

  • 16 baguette slices each about ¼-inch thick
  • 2 tablespoon olive oil
  • 2 cloves garlic cut in half
  • Kosher salt

Toppings

  • ¼ cup olive oil
  • 4 cloves garlic minced
  • 1 15.5 oz can cannellini beans drained
  • 2 teaspoon thyme thyme, chopped
  • 1 tablespoon lemon juice usually the juice from half of a lemon
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 8 oz spinach fresh, washed and stems removed
  • 2 roasted red bell peppers cut into 1 to 2-inch strips

Instructions

Make the Crostinis

  • Turn your broiler on HIGH with the top rack about 4 inches from the heating element.
    16 baguette slices
  • Brush one side of each bread slice with olive oil, and then rub the oiled side of the bread with the cut side of the garlic. Sprinkle a little salt onto the prepared bread slices.
    2 tablespoon olive oil, 2 cloves garlic, Kosher salt
  • Set the bread slices on a baking sheet. Broil until the bread is browned, about 2 minutes (keep an eye on them!). Remove from oven and set aside.

Make the Toppings

  • Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté until soft and aromatic, about 3 to 4 minutes. Turn off the heat.
    ¼ cup olive oil, 4 cloves garlic
  • Add the drained beans, thyme, lemon juice, salt, and pepper to your food processor. Tilt the skillet with the garlic oil and spoon out about 2 tablespoon of the garlic oil and add to the food processor. It's okay to leave some of the sautéed garlic in the oil. Process until smooth, about 30 seconds. If the purée is too thick, add a little more lemon juice or water. Transfer to a bowl and set aside.
    1 15.5 oz can cannellini beans, 2 teaspoon thyme, 1 tablespoon lemon juice, ½ teaspoon Kosher salt, ½ teaspoon black pepper
  • Heat the skillet with the remaining garlic oil over medium heat. Add the spinach and sauté, stirring often, until it wilts, about 3 to 4 minutes. Season with salt and pepper and set aside.
    8 oz spinach

Assemble the Crostinis

  • Top each toasted bread slice with about a tablespoon of the bean puree. Then add a pinch of the sauteed spinach. Then add one strip of the roasted red bell pepper.
    2 roasted red bell peppers
  • Arrange on a serving platter and serve at once.

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 bean purée and sautéed spinach can be prepared several hours before serving. We don't recommend assembling the crostinis until no more than a half hour before serving (the bread can become soggy if you assemble too far in advance).
The recipe can easily be doubled or tripled if serving a large group. 

Nutrition

Calories: 69kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 197mg | Potassium: 125mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1821IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg

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

Gingerbread Cake with Lemon Sauce

by 16 Comments

This is a holiday tradition at our house, and once you try it, we think it will become one at your home, too.

Sugar and spice and everything nice is what this delicious dessert is all about. The cake is spectacular by itself, but the slightly sweet lemon sauce truly puts it over the top. It’s the perfect ending after a feast with your holiday roast and favorite side dishes. Loved by kids and adults alike.

A square slice of gingerbread cake sitting in a small pool of lemon sauce and topped with a small pile of lemon zest.

How To Make Gingerbread Cake with Lemon 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

The ingredients for this wonderful cake and lemon sauce are simple and many you very likely will already have on hand. A stand mixer (or hand mixer) makes bringing the batter together a snap.

For the Cake:
Flour – All-purpose
Spices – Ground cinnamon, ground ginger, and a little salt
Baking soda – Check the date, if it’s past its prime, get a new box
Butter – Unsalted
Brown sugar – Light or dark, but we prefer light
Molasses – Go with a good quality brand, if possible
Eggs – Room temperature, if possible
Milk – Whole

For the Lemon Sauce:
Sugar – Granulated
Butter – Unsalted
Cream – Heavy whipping cream is best, but half and half can be substituted
Lemon – You’ll need lemon zest and lemon juice
Cornstarch – Combined with water to make a slurry

EXPERT TIP: You can use a 9×9″ or 10×10″ pan for the cake. We highly recommend greasing the pan with softened butter (or shortening) and then dusting with flour, tapping out excess. This will ensure the cake can easily be removed from the pan, if desired.

A golden gingerbread cake batter being poured into greased and floured square metal baking pan.

Tips for Making the Perfect Gingerbread Cake

Don’t Overmix the Batter – Mix the batter until just combined to avoid overdeveloping the gluten, which can result in a tough cake.

Add lemon Zest to the Sauce – Be sure to incorporate freshly grated lemon zest into the sauce to infuse it with a bright citrus flavor that complements the rich gingerbread. A zester is a great (and inexpensive) tool to have on hand.

Warm the Sauce – Warming the lemon sauce before serving is highly recommended. Pour the warm lemon sauce over the cake to enhance its moistness and add a delightful contrast of flavors.

EXPERT TIP: To remove the cake from the pan, let it cool for about 10 minutes, and then run a sharp knife around the edges. Then, place a cutting board on the top of the pan and quickly invert. The cake should gently come right out of the pan. Next, gently use your hands to flip the cake over and onto a baking rack.

A whole square fully baked gingerbread cake sitting on a baking rack over a festive holiday place mat and in front of shiny red berries and green holly.

How To Serve and How To Store

This cake is absolutely wonderful when served warm or at room temperature. You can make the cake two to three days in advance. After slicing and cutting the cake, you can easily (and gently) reheat it in the microwave. The sauce can be gently heated over medium-low heat in a saucepan on the stove.

Be sure to save extra lemon zest to top each sauced piece of cake before you serve it o guests.

The cake can easily be stored in a container with a tight-fitting lid, either in the refrigerator or on the counter. The cake can also be frozen for up to 2 months. Allow to completely thaw and come to room temperature before serving.

A square piece of gingerbread cake being lifted with a metal spatula from the entire cake.

Other Classic Holiday Dessert Recipes to Try

There are so many things to love about the Christmas season. Holiday sweet treats are near the top of that list. Here are some of our favorites that we’re pretty sure you and your family will love, too:

Yule Log (Bûche de Noël)
Holiday Chocolate Toffee
Red Velvet Sandwich Cookies
Classic Red Velvet Cake
Christmas Bundt Cake
Homemade Pecan Pie
Biscotti with Pistachios and Dried Cherries
Homemade Monkey Bread
Grandma’s Homemade Kolaches

These are all nothing short of amazing and we love them all. But, in the meantime, isn’t this cake catching your eye?

A large silver spoon being used to drizzle a lemon sauce over a square piece of gingerbread cake.

This incredibly delicious dessert is quintessential holiday fare.

It is also surprisingly easy to make and can even be prepared a day or two in advance.

If desired, you could substitute a cream cheese topping in place of the lemon sauce, but, we have to say, the lemon sauce is truly something special. It just goes so well with the gingerbread cake.

Every single bite is a holiday celebration to remember!

A straight-on view of a square piece of gingerbread cake with lemon sauce sitting on a white dessert plate with a bite out of it.

Ready to make the best Christmas 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 square piece of gingerbread cake with lemon sauce sitting on a white dessert plate with a bite out of it.
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5 from 4 votes

Gingerbread Cake with Lemon Sauce

Gingerbread Cake with Lemon Sauce is the perfect holiday dessert! What spells the holidays more than gingerbread? Match it with this luscious lemon sauce, and you'll be in holiday heaven!
Prep Time15 minutes
Cook Time35 minutes
Resting time15 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Dessert
Servings: 8 people
Calories: 568kcal
Author: Kris Longwell

Equipment

  • 9x9" or 10x10" baking pan or dish

Ingredients

  • 2½ cups all-purpose flour plus extra for dusting pan
  • 1½ teaspoon cinnamon ground
  • 1 teaspoon ginger ground
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter 1 stick, softened
  • ¾ cup brown sugar light
  • ¾ cup molasses
  • 2 eggs
  • 1 cup whole milk

For the Lemon Sauce

  • 1 cup granulated sugar
  • ½ cup unsalted butter 1 stick
  • ¾ cup heavy cream
  • 1 tablespoon lemon juice
  • 2 teaspoon lemon zest
  • 2 tablespoon cornstarch with 2 tablespoon water

Instructions

  • Preheat oven to 350°F.
  • Grease the 9x9 (or 10x10) baking pan and dust with flour.
  • Combine flour, cinnamon, ginger, baking soda, and salt in a medium bowl.
    2½ cups all-purpose flour, 1½ teaspoon cinnamon, 1 teaspoon ginger, ½ teaspoon baking soda, ½ teaspoon salt
  • In a stand mixer (or with a hand mixer), cream (mix) together the butter and sugar on medium speed until light and fluffy, about 4 to 5 minutes.
    ½ cup unsalted butter, ¾ cup brown sugar
  • Add molasses and then eggs one at a time. Mix until completely combined.
    ¾ cup molasses, 2 eggs
  • Add flour mixture alternately with milk. (Add about a third of the flour mixture, then a third of the milk, and repeat until all is in the bowl). Mix just until combined. Don't overmix!
    1 cup whole milk
  • Pour batter evenly into prepared pan.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool on a wire rack.
  • Top with lemon sauce and sprinkle with grated lemon zest.

Make the Lemon Sauce

  • Combine the sugar, butter, cream, lemon juice, and lemon zest in a medium saucepan. Cook over medium heat until butter is melted, stirring constantly
    1 cup granulated sugar, ½ cup unsalted butter, ¾ cup heavy cream, 1 tablespoon lemon juice, 2 teaspoon lemon zest
  • Reduce heat to low and simmer for a few minutes. Stir in the cornstarch slurry (2 tablespoon cornstarch combined with 2 tablespoon water). Continue stirring until slightly thickened. Remove from the heat and let cool for at least 10 minutes (it will continue to thicken as it cools off).
    2 tablespoon cornstarch

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 up to 3 days before serving, although, fresh out of the oven (and then resting about 15 minutes) is pretty amazing. The sauce can be made a day or so in advance, too, simply reheat over low heat in a saucepan on the stove. 
Leftovers will keep covered on the counter for 5 days or in the fridge for a week. The cake can also be frozen for up to 2 months. Let thaw completely and then bring to room temperature before serving. 

Nutrition

Calories: 568kcal | Carbohydrates: 101g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 136mg | Sodium: 283mg | Potassium: 604mg | Fiber: 1g | Sugar: 70g | Vitamin A: 1146IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 4mg

POST UPDATE: This post was originally published in December 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2024! 

Chocolate Toffee with Almonds

by 17 Comments

If there was ever a candy that was made for the holiday season, this has got to be right near the top of the list!

One of our favorite culinary components of the holidays is Christmas candy. Our family has a tradition of feasting on a big bowl of chili and homemade cornbread on Christmas Eve, and then enjoying these delectable sweet treats while opening gifts. We do recommend doubling or tripling the recipe as it always goes fast! Happy Holidays!

A close-up view of a stack of square chunks of chocolate toffee with almonds sitting on brown wax paper.

How To Make Chocolate Toffee with Almonds

 

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 really just a handful ingredients needed to make the classic candy. Here’s what you’ll need to have on hand:

Nuts – We love sliced almonds, but you could use whatever your favorite nut it. Pecans are delicious.
Butter – Unsalted (and a little water)
Sugar – Granulated
Milk chocolate – We love Hershey’s milk chocolate bars, but you could also use morsels (used in cookies). Dark chocolate and white chocolate are delicious, too.
Coarse sea salt – This is optional, but we love the depth of flavor it adds.

EXPERT TIP: The most important part of making perfect toffee is to start by heating the butter, water, and sugar over low heat. Once it starts to gently boil, keep gradually increasing the heat (not too fast) until you reach a peanut butter color, and most importantly, your candy thermometer reaches 305°F.

Warm toffee being poured from a metal bowl onto sliced almonds spread over parchment paper on a silver baking pan.

Tips for Making Perfect Chocolate Toffee

Use a Candy Thermometer – To ensure the toffee reaches the correct temperature and consistency, use a candy thermometer to monitor the cooking process closely.

Stir Consistently – Stir the toffee mixture constantly to prevent it from burning and to ensure even cooking.

Allow Proper Cooling Time – Allow the toffee to cool at room temperature or in the refrigerator until it reaches the desired hardness before breaking it into pieces. We recommend at least 1 to 2 hours.

EXPERT TIP: Have your chocolate bars unwrapped and ready to go before you start making the toffee. Once you pour the toffee over the almonds you need to immediately place the chocolate over the hot toffee. And then wait a few minutes, and then start smearing the melty chocolate with a spatula or knife.

Two small red spatulas being used to smear Hershey chocolate bars that are partially melting over a layer of warm toffee on top of almond slivers.

How To Serve and Store

It’s very important to allow the toffee to completely harden before storing and serving. Otherwise, the chocolate will be soft and make guests have messy fingers.

We use a large sharp knife to cut the toffee into square or rectangluar pieces. You could also break the bark into pieces with your hands.

Store them in holiday tins or any kind of container with a tight-fitting lid. We like to keep ours refrigerated, but that’s not completely necessary.

An overhead view of a rectangular shape of sliced almonds topped with toffee and then melted chocolate.

Other Holiday Sweet Recipes to Try

We just love the holidays. And these sweet creations are part of the reason why. These are some of our favorite recipes and we’re certain you and your loved ones will feel the same way:

Red Velvet Sandwich Cookies
Grandma’s Red Velvet Cake
Christmas Bundt Cake
Holiday Spiced Nuts
Biscotti with Pistachios and Cherries
Traditional Pecan Pie
Sweet Potato Pie with Pecan Topping
Homemade Monkey Bread

These are all perfect for celebrating the holiday season. But, in the meantime, aren’t these sweet treats grabbing your eye?

A close-up view of a pile of chocolate toffee with almond and sea salt in a festive red and white checkered Christmas tin.

We have loved this chocolate toffee during the holiday season for many, many years.

It is fun to prepare, and be sure to follow these steps closely, and you’ll get perfect toffee every single time. Be sure not to cook the butter and sugar mixture over too high of heat.

Merry Christmas to all and the happiest of holidays to your family from ours!

An overhead view of a Christmas candy tin filled with square pieces of chocolate toffee with red ribbon along the side of the tin.

Ready to make the best holiday sweet treat this side of the North Pole? 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 stack of square chunks of chocolate toffee with almonds sitting on brown wax paper.
Print Recipe
5 from 2 votes

Holiday Chocolate Toffee

Chocolate Toffee with Almonds is the perfect holiday sweet treat. It's super easy to make and is everyone's favorite candy! Be sure to top it off with some nice coarse sea salt, or finishing salt...it adds a layer of flavor that is incredible.
Prep Time10 minutes
Cook Time15 minutes
Resting / Chill Time1 hour 30 minutes
Total Time1 hour 55 minutes
Course: Candy
Cuisine: Holiday Dessert
Servings: 8 people
Calories: 413kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1½ cups almonds sliced
  • 1 cup unsalted butter 2 sticks
  • 2 tablespoon water
  • 1 cup sugar
  • ½ teaspoon vanilla extract
  • 7 milk chocolate bars unwrapped
  • coarse sea salt optional

Instructions

  • Place a piece of parchment paper (about 10x12") on a baking pan or cutting board.
  • Spread the almonds across the parchment paper.
    1½ cups almonds
  • In a medium-sized saucepan, melt the butter with the water sugar over low heat stirring frequently. Once the mixture starts to gently boil, slowly and gradually increase the heat. Use a candy thermometer to keep an eye on the temperature of the toffee. The mixture should begin to turn an amber color. Stir continuously, but not too vigorously. Once the temperature reaches 305°F, take the pan off the heat and stir in the vanilla extract. Once combined, immediately pour the toffee over the almonds.
    1 cup unsalted butter, 2 tablespoon water, 1 cup sugar, ½ teaspoon vanilla extract
  • Place the unwrapped chocolate bars over the warm toffee. Let it rest for about 5 minutes. Use a spatula (or the back of a spoon) to smear the melty chocolate until smooth.
    7 milk chocolate bars
  • Sprinkle the sea salt over the top, if desired. We think it adds great flavor, but don't overdo it!
    coarse sea salt
  • Allow the chocolate toffee to rest on the counter or in the refrigerator for 1 to 2 hours (or overnight) until fully set and solid.
  • Use a sharp knife to cut the toffee into pieces (or break it up with your hands).
  • Store in a container with a tight-fitting lid.

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 most important thing to remember when making the toffee is to keep the temperature low, especially at the beginning. After the butter melts, bring the heat up just enough for the mixture to barely come to a boil. Then, slowly and gradually, continue increasing the heat until it turns the color of peanut butter and most importantly, reaches 305°F on your candy thermometer. 
If your butter and sugar separate during the heating process, add 2 teaspoons of water and use a whisk to vigorously mix the mixture. This should help bring it back together. 
Be sure to let the chocolate completely cool before breaking up the toffee. We keep the toffee in a container in the fridge, but, you can also store it on the counter. 
The toffee will keep for a couple of weeks. 

Nutrition

Calories: 413kcal | Carbohydrates: 31g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 876mg | Potassium: 204mg | Fiber: 3g | Sugar: 26g | Vitamin A: 709IU | Calcium: 80mg | Iron: 1mg

POST UPDATE: This post was originally published in December 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2023!

Fried Cauliflower with Lemon

by 4 Comments

We first learned about this amazing dish when we were researching classic dishes that are enjoyed by families during Hanukkah.

It is a traditional Sephardic dish, and we just love the texture and flavor. It is such a delicious combination of spice, lemon, and crunchy-on-the-outside and tender-on-the-inside. All you need is a little extra coarse sea salt and a few squeezes of lemon. However, it would be delicious served with our Rosemary and Garlic Aioli!

An overhead view of a black circular plate filled with a pile of fried cauliflower with lemon with a row of lemon wedges off to the side of the plate.

How To Make Fried Cauliflower with Lemon

 

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 not a lot of ingredients in this dish. Turmeric is common. We upped the flavor profile with smoked paprika and cayenne. Here’s what you’ll need to have on hand:

Cauliflower florets – Fresh is definitely best, and can be prepped hours in advance. If using frozen, let thaw completely and then dry completely.
Flour – All-purpose.
Seasonings – Turmeric, cayenne, smoked paprika, salt, and pepper. Turmeric can be found in the ‘gourmet’ spice section of most well-stocked supermarkets.
Lemon zest – From 2 large lemons. Use a zester, microplaner, or the small holes on a box grater.
Eggs – Lightly beaten.
Oil – For frying. Canola oil or vegetable oil are great choices.
Parsley, lemon wedges, sea salt – For garnish.

EXPERT TIP: Boiling the cauliflower florets for 4 to 5 minutes helps to achieve the ideal texture. Don’t boil for more than 5 minutes, and we recommend immediately transferring them to an ice bath to stop the cooking. Over-cooking them will result in “mushy” cauliflower.

An overhead view of a medium-sized pasta pot filled with cauliflower florets that are being boiled.

Tips for Perfect Fried Cauliflower with Lemon

Cut into Uniform Florets – Cutting the cauliflower into uniform florets ensures even cooking and consistent texture.

Coat Evenly – Make sure to coat the cauliflower florets evenly with the seasoning mixture to ensure that each piece is well-seasoned.

Fry in Batches – Fry the cauliflower in batches to prevent overcrowding the pan, which can lead to uneven cooking and soggy results.

Squeeze Lemon Juice Before Serving – Squeeze fresh lemon juice over the fried cauliflower just before serving to add a bright, citrusy flavor that complements the earthy spices and adds a refreshing touch.

EXPERT TIP: Be sure to dry the cauliflower thoroughly before dredging in the seasoned flour and eggs. Also, sprinkling the cauliflower with salt before dredging ensure they are sufficiently seasoned. Placing the battered florets back in the flour will yield extra crispy cauliflower.

Three images with the first being a person dredging cauliflower florets in a pan filled with seasoned flour, and then the florets in an egg bath, and then back in the flour again.

How To Serve

As mentioned, this is a popular dish to serve during the Hanukkah season. It’s wonderful to set out as an appetizer before the main feast, but it also makes a nice side dish.

Be sure to have plenty of lemon wedges and coarse sea salt for guests to help themselves.

These are definitely best served piping hot, soon after frying. You can do all of the prep up to dredging the florets hours in advance.

A close-up view of a black plate filled with a pile of fried cauliflower topped with chopped parsley and coarse sea salt.

Other Delicious Hanukkah Recipes to Try

There are so many wonderful options for dishes when developing a Hanukkah feast. Here are a few of our favorites.

Matzo Ball Soup (not traditional at Hanukkah, but is perfectly acceptable).
Classic Latkes (Potato Pancakes)
Maple Glazed Carrots
Slow-Cooker Brisket
Brisket with Carrots and Apricots
Hasselback Potatoes
Jelly-Filled Doughnuts

And, once again, these amazing fried pieces of cauliflower will round out an ideal Hanukkah feast.

A person squeezing a lemon wedge over black circular plate filled with fried cauliflower and lemon wedges.

Whether you celebrate Hanukkah or not, you will absolutely love this dish.

We love to whip up a batch when watching the big game on Sunday, having friends over, or just looking for an appetizer that’s different than standard hot wings!

Every time we serve this fried cauliflower, we get rave reviews and folks always want the recipe. So tasty and beautiful, too!

A close-up view of a piece of fried cauliflower with lemon that has been pierced with a fork and is being held up.

Ready to make the best holiday (or anytime) appetizer 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 black circular plate filled with a pile of fried cauliflower with lemon with a row of lemon wedges off to the side of the plate.
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Fried Cauliflower with Lemon

This Fried Cauliflower with Lemon is so flavorful and we just love the crunchy outside and the soft cauliflower on the inside. This is perfect for Hanukkah or really any time of the year. So flavorful, and just so delicious!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Appetizer, Side Dish
Cuisine: Jewish
Servings: 6 people
Calories: 194kcal
Author: Kris Longwell

Equipment

  • Sturdy skillet for frying

Ingredients

  • 1 large cauliflower cored and cut into 1" florets.
  • Kosher salt
  • canola oil or vegetable, for frying
  • 1½ cups all-purpose flour
  • 1 tablespoon ground turmeric
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper plus more, to taste
  • 2 tablespoon lemon zest plus lemon wedges for serving
  • 4 eggs
  • 1 tablespoon fresh parsley chopped, for garnish
  • Coarse sea salt for finishing, optional

Instructions

  • Bring a large pot of salted water to a boil.
  • Add cauliflower and cook until just tender, about 5 minutes.
    1 large cauliflower
  • Using a slotted spoon, transfer to an ice bath, then drain and pat dry with paper towels. Sprinkle the cauliflower all over with salt.
    Kosher salt
  • Heat 2" oil in a large saucepan until a deep-fry thermometer reaches 350°F, or when a small piece of bread turns golden in the oil after about 1 minute.
    canola oil
  • In a large bowl, mix the flour, turmeric, cayenne, paprika, 2 teaspoons salt, pepper, and lemon zest.
    1½ cups all-purpose flour, 1 tablespoon ground turmeric, 1 tablespoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 2 tablespoon lemon zest
  • In a separate bowl, whisk the eggs.
    4 eggs
  • Working in batches, dredge the cauliflower in the seasoned flour, shaking off excess, then into the eggs, shaking off excess, and then back into the flour for another dredging.
  • Fry, flipping as needed, until golden and crisp, about 4 to 5 minutes.
  • Using a slotted spoon, transfer to paper towels to drain.
  • Place on a platter, sprinkle parsley on top, and a little coarse sea salt (if using). Serve at once with lemon wedges on the side.
    1 tablespoon fresh parsley, 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. 
We recommend using freshly cut cauliflower, however, if using frozen, make sure it is fully thawed and then completely dried. 
These are definitely best served piping hot, soon after being fried. For this particular dish, we don't recommend oven-baking in place of frying. Don't squeeze the fresh lemon juice on the fried cauliflower until just before serving, or, let guests squeeze the lemon wedge on their own. 
Leftovers will keep for a day or so but they will lose their crunch. 

Nutrition

Calories: 194kcal | Carbohydrates: 32g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 473mg | Potassium: 507mg | Fiber: 4g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 71mg | Calcium: 55mg | Iron: 3mg

POST UPDATE: This recipe was originally published in December 2017, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in December 2023!

Green Enchilada Casserole with Chicken

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If you love Mexican cuisine and if you love a good casserole, this recipe is bound to be a favorite.

One of our favorite dishes to serve is Chicken Enchiladas with Verde (Green) Sauce. This recipe is similar to that but in casserole form. We give you several options for bringing the dish together. It can be a quick dish to bring to the table on a weeknight, or you can go the extra distance, and turn it into a fun weekend project. Either way is a true family favorite casserole!

A square slice of a green enchilada casserole with layers of roasted chicken, sauce, roasted peppers, and melted cheddar cheese.

How To Make Green Enchilada Casserole with 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

As mentioned, there are some shortcuts you can take when putting together this casserole, especially if you’re pressed for time. We’ve outlined these shortcuts (or substitutions) below.

For the Green (Verde) Sauce (you can easily use quality canned sauce, rather than making it from scratch).

Tomatillos – Found in the produce section of many well-stocked supermarkets, or at farmer’s markets.
Serrano chilis – Be sure to remove the seeds, unless you want your sauce to be spicy. Jalapeño pepper can be substituted.
Onion – A large white onion, cut into slices, works great, but you can also use a yellow or red onion.
Garlic – Peeled and cut in half, lengthwise.
Cilantro – Fresh is best.
Oil – Vegetable, peanut, or canola are all acceptable options.
Broth – Chicken or vegetable. For the deepest flavor, make the broth or stock from scratch.
Mexican crema – Found in the dairy section of many well-stocked supermarkets, or at Hispanic markets. Half and half, heavy cream, or sour cream thinned with milk are all perfectly fine substitutes.
Seasoning – Salt and pepper.

For the Casserole:
Corn tortillas – Quickly passed through hot vegetable oil in a skillet. You can skip this step and simply heat them for a minute or two in your microwave. You want them very pliable.
Oil – Vegetable (for the tortillas)
Roasted chicken – Roast 2 large bone-in, skin-on chicken breasts that have been brushed with oil and seasoned with salt and pepper. Rotisserie chicken makes a great substitution.
Roasted poblanos – Be sure to remove as many seeds as possible. Green bell peppers can be substituted, but the flavor will be not the same. You can find whole green chiles (poblanos) in the Mexican/Hispanic section of many markets.
Cheese – Shredded cheddar and Monterey Jack are excellent options.
Toppings – Pico de gallo and sour cream are our favorites.

EXPERT TIP: Poblano peppers are mild and can be found in the produce section of many supermarkets. Roast them about 6 inches under the broiler until charred in place. Place in a bowl and cover for 15 minutes. The skin can then be easily peeled off. Cut away the stem and pod of seeds.

A person holding up a poblano pepper that has been roasted and cut open with the seeds removed.

Tips for Make Perfect Green Enchilada Casserole with Chicken

When Possible, Use Fresh Ingredients – Opt for fresh, high-quality ingredients such as tomatillos, poblanos and roasted chicken for the best flavor and texture.

Layer the Components Evenly – Layer the corn tortillas, roasted chicken, green enchilada sauce, and roasted tomatillo peppers evenly to ensure that each bite has a balanced combination of flavors.

Allow the Flavors to Meld – Let the casserole sit for a few minutes after baking to allow the flavors to meld together, resulting in a more cohesive and flavorful dish. It also won’t burn your guests’ tongues!

Garnish with Fresh Toppings – Garnish the casserole with fresh toppings such as fresh pico de gallo, guacamole, chopped jalapeños, and/or a drizzle of crema (or sour cream) to add brightness and contrast to the dish.

EXPERT TIP: The recipe for the green sauce might make a little more than you need. But, don’t skimp when layering the casserole. The tortillas will absorb much of the sauce, adding to the taste and texture. If you have extra, save for another use, or ladle some on each plate before adding a slice of the casserole.

Three images showing first roasted poblano peppers being placed in a dish, and then green sauce being ladled over the peppers, and then that being topped with shredded cheese.

How To Serve, Store, and Reheat

This recipe, as written, serve about 12 people. However, it can easily be cut in half, and leftovers keep wonderfully for up to 5 to 7 days.

As mentioned, it’s best to allow the casserole to rest for at least 10 to 15 minutes, not only to cool a bit, but to let the flavors continue to meld.

If you have extra sauce, ladle a small pool in the center of each plate and the place a serving of the casserole on top. You can’t have too much of this amazing sauce.

Leftovers are amazing, and, possibly even better the next day! Simply bake (covered) in a 350°F for about 30 minutes, or until heated through and serve with your favorite toppings.

An overhead view of a nine by thirteen white casserole dish filled with a tortillas, cheese, roasted peppers, and enchilada sauce, baked until golden.

Other Comforting Casserole Recipes to Try

Everyone loves a good casserole, right? They are perfect for serving a hungry family, or bringing to a fun potluck dinner. Here are some of our favorite that we’re certain you and your family will love, too:

King Ranch Casserole
Chicken Spaghetti Casserole
The Best Tuna Casserole
Broccoli and Cheddar Casserole with Rice
Chili Cheese Dog Casserole
Chicken and Sage Casserole
Oyster Casserole
Chicken and Rice Casserole with Broccoli and Cheese
Mexican Lasagna

These are all so comforting, without a doubt. But, in the meantime, isn’t this dish of pure comfort food calling your name?

A close-up view of a green enchilada casserole with a serving missing in a white dish with pico de gallo sprinkled on top.

This casserole truly hits all the right boxes. It’s easily adaptable to tastes, budgets, and timeframes.

It is always a family favorite.

And leftovers are even better the next day. Make this and get ready for endless rave reviews!

A square slice of a green enchilada casserole being raised up on a metal spatula.

Ready to make the most comforting casserole this side of El Paso? 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 square slice of green enchilada casserole topped with chopped tomatoes and cilantro.
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Green Enchilada Casserole with Chicken

This casserole is the ultimate in Tex-Mex/Mexican comfort food. You can take shortcuts and use canned roasted chiles and even green enchilada sauce, if desired. You can even use crushed corn tortilla chips in place of the corn tortillas, or go with flour tortillas! And, the recipe can easily be cut in half.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Resting Time10 minutes
Total Time2 hours 10 minutes
Course: Entree
Cuisine: American / TexMex
Servings: 10
Calories: 547kcal
Author: Kris Longwell

Equipment

  • 9"x13" baking dish

Ingredients

  • 12 poblano peppers Or a large can of roasted chiles (1 lb)

For the Green Chili Sauce

  • 2 lbs tomatillos husks removed
  • 3 to 4 serrano peppers stems removed
  • 1 large white onion cut into thick slices
  • 6 cloves garlic slice in half, lengthwise
  • ½ cup cilantro fresh, roughly chopped
  • ¼ cup vegetable oil
  • 4 cups chicken broth or vegetable broth
  • 1½ cups Mexican crema or half and half
  • 1½ teaspoon Kosher salt
  • ½ teaspoon black pepper

For Assembling the Casserole

  • vegetable oil for quick-frying tortillas
  • 18 corn tortillas
  • 4 cups rotisserie chicken 2 chickens, meat removed and chopped
  • Salt and pepper
  • 4 cups shredded cheese cheddar and/or Monterey Jack
  • 2 tablespoon cilantro chopped, for garnish
  • pico de gallo or salsa, for serving
  • sour cream or Mexican crema, for serving

Instructions

Do Ahead - Roast the Peppers

  • Turn your broiler to HIGH and place the top rack 6 inches from the heating element.
    12 poblano peppers
  • Place the peppers on a baking pan and put on the rack. Roast for about 10 minutes, turning the peppers once they start to blacken. The peppers will be charred in places but not completely burned.
  • Put the peppers in a heat-proof bowl and cover with plastic wrap for 15 minutes.
  • Remove the peppers from the bowl and when cool enough to handle, use your fingers to pull the skin away. Use a knife to remove the stem and then cut open the pepper, and remove the pod of seeds. Repeat with all peppers. Set aside.

Make the Green (Verde) Sauce

  • Position a rack 6 inches under the broiler in your oven. Turn the broiler to HIGH.
  • Place the tomatillos, serrano peppers, onion slices, and garlic on a baking pan or dish. Place on the rack under the broiler and roast until slightly charred, about 10 to 12 minutes.
    2 lbs tomatillos, 3 to 4 serrano peppers, 1 large white onion, 6 cloves garlic
  • Carefully transfer the roasted vegetables to a blender (or food processor). Add the cilantro and blend until smooth, about 30 seconds.
    ½ cup cilantro
  • Heat the oil (2 tbsp) in a large saucepan over medium heat. Add the tomatillo mixture and cook, stirring often, for about 3 to 5 minutes. Add the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes.
    ¼ cup vegetable oil, 4 cups chicken broth
  • Remove from heat and stir in the cream, 1½ teaspoon of salt and ½ teaspoon black pepper. Set aside.
    1½ cups Mexican crema, 1½ teaspoon Kosher salt, ½ teaspoon black pepper

Assemble the Casserole

  • Heat oven to 350°F.
  • Heat 1 tablespoon vegetable oil in a medium-sized skillet over medium heat. Carefully pass a tortilla through the hot oil, flipping immediately. Place on a paper towel-lined plate. Repeat with remaining tortillas. Each tortilla should only be in the oil for a few seconds. Use a spatula, or two forks to handle the tortillas.
    18 corn tortillas, vegetable oil
  • Use a ladle to spread about a quarter of the sauce across the bottom of a 9x13" baking dish. Add a layer of tortillas (4 whole tortillas and then another one cut in half. See video for reference). Add another layer of sauce. Place half of the chicken over the sauce. Sprinkle salt over the chicken (unless it is already salted). Top with one-third of the cheese and half of the roasted poblanos. Add another layer of tortillas, and then a layer of sauce, the rest of the chicken, and the rest of the poblanos. Top with one more layer of tortillas, a final layer of sauce, and then cheese.
    4 cups rotisserie chicken, Salt and pepper, 4 cups shredded cheese
  • Bake the casserole for 25 to 30 minutes, or until lightly browned on top and bubbly. Let rest for 5 to 10 minutes before slicing. Garnish with chopped cilantro, and passed pico de gallo and sour cream (or Mexican crema).
    pico de gallo, sour cream, 2 tablespoon cilantro

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 roast your own chicken, lightly brush two chicken bone-in, skin-on chicken breasts with olive oil and then season with salt and pepper. Roast in a 350°F for 40 minutes, or until an internal temperature of 165°F is reached. Let cool and then pull the meat from the bone and either chop or shred. 
Quick-frying the corn tortillas makes them pliable and gives them the authentic enchilada taste. However, you can wrap them in a lightly damp paper towel and then place them in the microwave and cook on HIGH for 30 seconds to one minute. This will make them pliable. 
Leftovers will keep (covered) in the fridge for 5 to 7 days. Reheat (covered with foil) in a 350°F oven for 20 to 30 minutes. The casserole can be frozen for up to 3 months.  

Nutrition

Calories: 547kcal | Carbohydrates: 39g | Protein: 43g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 147mg | Sodium: 1481mg | Potassium: 672mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1174IU | Vitamin C: 128mg | Calcium: 353mg | Iron: 2mg

Seared Shishito Peppers

by 6 Comments

These gems are always such a crowd-pleaser and couldn’t be easier to make!

Legend has it that 9 out of 10 shishito peppers are very mild, but that the tenth pepper has some major heat!  Well, that isn’t just legend, it’s true, but don’t worry, the hot ones aren’t that hot. You will be amazed at how guests will gather around the stove as you sear these up. They are addictively delicious! And come together in minutes!

An overhead view of a white serving plate filled with a pile of seared shishito peppers all next to a couple of limes and a small jar of sea salt.

How to Make Seared Shishito Peppers

 

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 shishito peppers are clearly the star of this wonderful appetizer. All you need is a little citrus and coarse salt to bring them to life. Here’s what you’ll need to have on hand:

Oil – Olive, vegetable, or canola are all good choices.
Shishito peppers – Found in the produce section of many supermarkets, as well as Trader Joes, Sprouts, Whole Foods, or you can order them online.
Lime zest – From a couple of fresh limes. If you don’t have a zester, you can rub a line on the small wholes of a box graters.
Shallots – Finely chopped. This is optional, but we think it adds a nice addition to the flavor of the peppers. Don’t add them until the peppers are almost ready. If you add them too soon, they will burn.
Coarse salt – Also know as finishing salt. Maldon Sea Salt is fantastic, but any kind of coarse sea salt will work, too.

EXPERT TIP: As shishito peppers continue to ripen, they will go from green to red. The red peppers carry much more heat. Look for a bag with all green peppers, or mostly all green.

A person holding a bunch of uncooked shishito peppers in the palms of his hands.

Tips for Making Perfect Seared Shishito Peppers

Use a Hot Skillet – A hot skillet is key for getting a nice sear on the peppers without overcooking them.

Don’t Overcrowd the Skillet – Cook the peppers in batches if necessary to avoid overcrowding the skillet, which can cause them to steam instead of sear.

Season Generously: Season the peppers generously with coarse sea salt to bring out their flavor and add texture, and top with finely chopped shallots and lime zest for a bright, zesty finish. Remember, don’t add the shallot until the very end.

A large stainless steel skillet filled with shishito peppers and chopped shallots that are being sautéed.

Other Party Appetizer Recipes to Try

The following recipes are some of favorite appetizers to serve when we’re having a gathering of family and friends.

Sausage-Stuffed Mushrooms
Parmesan Bacon Gougères (Puff Balls)
Philly Cheesesteak Egg Rolls (to come)
Sausage, Bean, and Spinach Dip
Southern Crab Beignets
Spanish-Style Garlic Shrimp
Oysters Rockefeller
Beef Negimaki
Pork Pot Stickers

These are all spectacular in their own right. But, in the meantime, aren’t these gems catching your eye?

A person holding up a single seared shishito pepper that has been sprinkled with lime zest and coarse sea salt.

If you are looking for a new party appetizer that is sure to be a big hit with guests, these shishito peppers will surely fit the bill.

Be sure to warn your party-goers that every now and then someone may get a pepper that packs some heat.

And be sure let everyone gather round as you sear them in the skillet. Serve nice and hot and get ready for rave reviews!

A straight-on view of a white serving dish filled with seared shishito peppers that are topped with coarse sea salt and lime zest.

Ready to make the best party appetizer 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 serving plate filled with a pile of seared shishito peppers all next to a couple of limes and a small jar of sea salt.
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Seared Shishito Peppers

These seared shishito peppers really might be the perfect finger party food appetizer. So delicious and so simple to make. They are mild (well, most of them are) and so flavorful. Delicious!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American / Japanese
Servings: 6 people
Calories: 28kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet

Ingredients

  • 1 tablespoon olive oil
  • 8 oz. shishito peppers
  • Zest 2 limes
  • Coarse sea salt to taste
  • ¼ cup shallot minced (optional)

Instructions

  • Heat the oil over medium heat. Toss in the peppers, and cook, stirring occasionally.
    1 tablespoon olive oil, 8 oz. shishito peppers
  • After the pepper skins have started to blister slightly, add a pinch of the lime zest and a pinch of the sea salt. Stir to incorporate.
    Zest 2 limes, Coarse sea salt
  • Once tender and lightly blistered (about 8 - 10 minutes), remove from heat and stir in the shallots.
    ¼ cup shallot
  • Transfer to a serving platter and garnish with a little more lime zest and plenty of sea salt (to taste).

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. 
Shishito peppers can be found in the produce section of some supermarkets. Trader Joe's, Sprouts, and Whole Foods also carry them. They can also be purchased online. 
These are best served nice and hot right out of the skillet, but they are still incredibly tasty even after they've cooled off. 
The recipe can be doubled or tripled if serving to a crowd. We recommend doing them in batches. Folks enjoy watching them become blistered as you sear them in the skillet. 

Nutrition

Calories: 28kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 1mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg

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

Tuscan Chicken with White Beans and Spinach

by 21 Comments

Let’s hear it for the one-pot wonder! Everyone (well, almost everyone) loves a good chicken-chicken dinner! And this is so delicious and so easy!

We just love a dish that is easy enough for it to be a fantastic busy weeknight meal, but, is also so spectacular that it could be the star attraction for a wonderful dinner party. It’s a meal all in and of itself. Finish the meal off with an Italian Rustic Ricotta Cheesecake! 

An overhead view of a large black cast-iron skillet filled with four pieces of Tuscan chicken with white beans and spinach.

How To Make Tuscan Chicken with White Beans and Spinach

 

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 dish a very straight-forward and many you might already have in your pantry or fridge. Here’s what you’ll need to have on hand:

Seasonings – Salt and pepper.
Butter – Unsalted.
Chicken – We recommend bone-in, skin-on chicken thighs for great flavor. You could absolutely substitute boneless chicken thighs or breasts, too. See NOTES.
Shallots – Finely chopped, or chopped onion.
Garlic – Minced.
Herbs – Fresh basil and parsley, chopped.
White wine – Chardonnay or Sauvignon Blanc are great choices. Avoid cooking wine. If you prefer to not cook with wine, just omit it.
Chicken stock or broth – Can substitute vegetable broth, if desired.
Spinach – Baby spinach is perfectly fine. Mature spinach is a great choice, too, just be sure to thoroughly wash it and then remove the stems. If using frozen, let it completely thaw and then squeeze out all of the water.
White beans – Canned is great. Go with Cannelloni or Great Northern. Chickpeas (aka Garbanzo) would also be delicious. Be sure to drain them.
Tomatoes – Fire-roasted can be found in the canned tomato section of most well-stocked supermarkets. You could go with just regular diced tomatoes, too. Be sure to drain them.

EXPERT TIP: When you’re done searing the chicken pieces, the chicken won’t be fully cooked yet. That happens when you finish the dish off in the oven.

A straight-on view of four bone-in, skin-on chicken thighs that have been seared in butter in a cast-iron skillet.

Tips for Making Perfect Tuscan Chicken

Properly Sear the Chicken Thighs – Sear the chicken thighs in melted butter (or olive oit) in a hot skillet to develop a golden-brown crust, which will enhance the flavor and appearance of the dish.

Use Quality Ingredients – Choose high-quality fire-roasted tomatoes, fresh spinach, and white beans for the best flavor and texture.

Deglaze the Pan with White Wine – Deglaze the skillet with good-quality white wine to lift the flavorful browned bits from the bottom, adding depth and richness to the sauce. Simmer until wine has mostly evaporated.

Simmer to Marry Flavors – Allow the dish to simmer gently to allow the flavors to meld together, creating a harmonious and well-balanced sauce.

A wooden spoon in a cast-iron skillet that is filled with a simmering sauce of white beans, spinach, and tomatoes.

How To Serve

This dish is wonderful served directly from the skillet. Make sure guests (or family members) are aware the pot is hot.

You can also transfer the sauce to a nice large platter and then top with the chicken and pass it family style.

Of course, you can easily plate individual servings, too. All you really need to serve along side this dish is warm, crusty Italian bread!

A close-up view of Tuscan chicken with white beans and spinach in a large black cast-iron skillet.

Other Amazing Chicken Recipes To Try

Chicken is such a versatile protein and loved by families around the world. Here are some of favorites that we are sure you and your loved ones will love, too.

Creamy Tuscan Chicken
Chicken Saltimbocca with White Wine Butter Sauce
Baked Teriyaki Chicken
Caprese-Stuffed Chicken Breasts
Chicken Fricasse
Easy Chicken Florentine
Classic Chicken Piccata
Authentic Chicken Marsala
Chicken Francese
Baked Honey-Mustard Chicken
Classic Mexican Chicken Molé
Roasted Chipotle Chicken
Creamy Chicken Tikki Masala
Authentic Chicken Curry

These are all true winners, but, in the meantime, isn’t this dish grabbing you eye right about now?

An overhead view of two antique dinner bowls filled with a serving of Tuscan chicken on top of a white bean, spinach, and tomato sauce.

We love all kinds of dishes made with chicken, but, this may be our favorite. It’s really that good.

And don’t you just love preparing a dish that tastes like you’ve been working on it for hours, when, in fact, it took less than 1 hour to bring to the table?

Whatever you do, be sure to have plenty of bread to serve so family and guests can soak up the amazingly delicious sauce!

A person using a piece of a loaf of Italian bread to scoop up a Tuscan sauce of tomatoes and beans from a dinner bowl with seared chicken in it.

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

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

An overhead view of a large black cast-iron skillet filled with four pieces of Tuscan chicken with white beans and spinach.
Print Recipe
5 from 6 votes

Tuscan Chicken with White Beans and Spinach

This is a deeply flavorful one-pot recipe that comes together in less than an hour. Serve with warm, crusty bread for a delicious fulfilling meal. Great for a busy weeknight mealt, but elegant and scrumptious enough for a wonderful dinner party.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Entree
Cuisine: American / Italian
Servings: 4 people
Calories: 376kcal
Author: Kris Longwell

Equipment

  • Cast-iron skillet

Ingredients

  • 1 tablespoon olive oil
  • 4 to 6 chicken thighs skin-on, bone-in
  • Kosher salt and black pepper
  • 2 tablespoon unsalted butter
  • 1 small shallot chopped, about ¼ cup
  • 3 cloves garlic minced
  • ½ cup white wine
  • ½ cup chicken stock
  • 2 cups spinach baby, or mature, washed and stems removed
  • 1 tablespoon basil fresh, chopped
  • 1 tablespoon parsley fresh, chopped
  • 1 15 oz. can fire-roasted tomatoes drained
  • 1 15 oz. can white beans drained, such as cannelloni or Great Northern

Instructions

  • Preheat oven to 400°F.
  • Brush olive oil all over the chicken thighs. Liberally season the chicken with salt and pepper.
    1 tablespoon olive oil, 4 to 6 chicken thighs, Kosher salt and black pepper
  • Heat the butter in a large oven-safe skillet over medium heat.
    2 tablespoon unsalted butter
  • Add the chicken, skin side down, and sear for 10 minutes, or until the skins are golden and crispy. Flip the thighs over and cook for another 3 minutes. Remove the chicken from the skillet onto a platter. Discard all, but 2 tbsp, of butter/grease from the pan.
  • Return the pan to the stove over medium heat. Add the shallots and sauté for about 3 to 4 minutes, or until soft. Add the garlic and sauté for another 30 seconds to 1 minute.
    1 small shallot, 3 cloves garlic
  • Add the wine and cook until almost completely evaporated, about 2 minutes. Stir in the chicken stock and bring to a simmer. Add the spinach and simmer until completely wilted, about 1 to 2 minutes.
    ½ cup white wine, ½ cup chicken stock, 2 cups spinach
  • Stir in the basil, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Simmer for a few minutes.
    1 tablespoon basil, 1 tablespoon parsley
  • Stir in the tomatoes and beans. Nestle the chicken into the sauce, skin-side up.
    1 15 oz. can fire-roasted tomatoes, 1 15 oz. can white beans
  • Place in the oven and bake until the internal temperature of the chicken reaches 165°F, usually about 15 minutes. Remove from the oven and serve at once, garnishing with extra 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. 
Boneless, skinless chicken breasts can be substituted for the thighs. Brush them with oil and then season with salt and pepper. Sear each side for about 5 minutes. 
Baby spinach is perfectly fine to use with this dish. We usually prefer mature fresh spinach, but, baby spinach is great for this recipe because it's already washed and is easy. If using frozen, let it completely thaw, and then squeeze out excess water before adding to the sauce. 
An instant-read thermometer will ensure the chicken is fully cooked (165°F). Or, until the juices run clear. 
Leftovers will keep in the fridge for up to 5 days. Reheat in a 350°F for about 15 to 20 minutes. 

Nutrition

Calories: 376kcal | Carbohydrates: 5g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 146mg | Potassium: 408mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1783IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 2mg

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

Grandma’s Homemade Kolaches

by 64 Comments

Homemade pastries are just something special. And these delectable treats are nothing short of amazing.

Grandma Longwell was an amazing cook and baker. She was also 100% Czech, as are these pastries. This recipe is in honor of her and the joy she and Grandpa Longwell brought to the entire family. These were her specialty, along with her homemade cinnamon rolls.

An overhead view of a baking pan filled with freshly baked kolaches topped with poppyseed filling and cream cheese filling.

How To Make Homemade Kolaches

The Ingredients You Will Need

As with any pastry, you’ve got to start with a good dough. Grandma made lots of baked goods, and she used the same dough for most of her pastries and breads. Here’s what you’ll need to have on hand:

For the Dough:
Milk – Whole milk is best, warmed to 105 to 115°F.
Sugar – Granulated.
Unsalted butter – Melted and then cooled.
Yeast – Either Instant (aka Rapid Rise) or Active Dry.
Flour – All-purpose.
Salt – Table salt or Kosher

For the Cream Cheese Filling:
Cream cheese – Room temperature.
Sugar – Granulated.
Egg – Just the yolk.
Vanilla extract – Go with good quality, if possible.

For the Poppyseed Filling:
Poppyseeds – Found in the ‘spice’ section of most well-stocked supermarkets.
Flour – All-purpose.
Unsalted butter – Chilled.
Ground cinnamon – Can substitute vanilla extract, if desired.

EXPERT TIP: For the first round of proofing, we recommend placing the dough in an oiled bowl, covering it tightly with plastic wrap, and then placing it in the refrigerator overnight. If you are pressed for time, you can cover the dough and then place it in a warm, non-drafty area for 1 to 2 hours, or until the dough almost doubles in size.

A large ceramic bowl filled with risen bread dough.

Tips for Making Perfect Kolaches

Allow Enough Time for Proofing the Dough – Ensure the dough is soft and pliable by using the right amount of flour and allowing it to rise properly. Overnight for the first proofing and then 90 minutes to 2 hours for the second rise is recommended. This will result in light and fluffy kolaches.

Properly Seal the Fillings – When forming the kolaches, ensure the fillings are well-sealed within the dough to prevent any leakage during baking.

Brush with a Glaze and Top with Struesel – Before baking, brush the kolaches with melted butter and then top with a simple struesel. This will add a shine and a touch of sweetness to the finished pastries.

EXPERT TIP: Place the cut dough onto a baking sheet that is lined with parchment paper and then allow it to rise again. Don’t worry if they don’t completely double in size; they will expand considerably during the baking process.

A person using a spoon to transfer a mound of cream cheese filling into a well of an uncooked kolache pastry.

The Best Kolache Fillings

As mentioned, we love making cream cheese and poppyseed fillings.

However, other delicious fillings for homemade kolaches include prunes, apricots, cherries, blueberies, and even cottage cheese.

Create a small well in the center of each dough ring and then fill it with the prepared fillings.

NOTE: The fillings can easily be made 1 to 2 days in advance of baking.

An overhead view of poppyseed and cream cheese filled kolaches sitting on a baking rack with a blue linen napkin underneath it.

When to Serve Homemade Kolaches and How To Store Them

These pastries are incredible when served fresh out of the oven or even at room temperature with a warm cup of coffee.

Grandma would have numerous Tupperware containers filled with all types of pastries, pies, and more.

These are perfect for serving at breakfast, but also make a wonderfully sweet ending to a delicious dinner.

Wondering about the history of Kolaches and why they’re so popular in Texas? Read about the history

A straight-on view of a poppyseed filled kolache sitting on a baking rack next to more kolaches and a mug of black coffee.

Other Classic Baking Recipes to Try

Everyone loves a baked goodie, right? Especially when it’s made from scratch and homemade. Here are some of our favorites that we’re certain you’ll love, too:

Homemade Cinnamon Rolls
Orange Sweet Rolls
Cinnamon Raisin Swirl Bread
Monkey Bread
Blueberry Hand Pies (Pop Tarts)
Country White Bread
Cloverleaf Dinner Rolls
Pumpkin Butterscotch Bread
Jumbo Lemon Blueberry Muffins
Banana Nut Bread
Zucchini Bread
Bacon Parmesan Gougéres

These are all amazing and delicious in their own special way. But, in the meantime, isn’t the grabbing your eye?

A straight-on view of a half-eaten poppyseed filled kolache on a white dessert plate with a fork next to it.

Ready to make the best pastry this side of Prague? 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 baking pan filled with freshly baked kolaches topped with poppyseed filling and cream cheese filling.
Print Recipe
4.91 from 22 votes

Homemade Kolaches

Nothing conjures memories of special times with family more than when I'm making a batch of Grandma's Homemade Kolaches. They take a little TLC, but they are so worth it. Make sure to let the dough double in size once in a lightly oiled bowl, and then again once the pastries have been formed.  Pastry perfection. 
Prep Time30 minutes
Cook Time18 minutes
Proofing3 hours
Total Time3 hours 48 minutes
Course: Breakfast and Dessert
Cuisine: Czech
Servings: 8
Calories: 636kcal
Author: Kris Longwell

Ingredients

Kolach Dough

  • 1 cup whole milk lukewarm, 105° - 120°F
  • ½ cup sugar
  • 5 tablespoon unsalted butter melted and then cooled
  • 3 large eggs room temperature
  • 2¼ teaspoon active dry yeast or Instant Yeast (aka: Rapid Rise)
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoon unsalted butter melted, for brushing the uncooked kolaches

Cream Cheese Topping

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Blueberry Topping

  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon ground cinnamon
  • 2 cups fresh blueberries
  • 2 tablespoon fresh lemon juice

Cherry Topping

  • ¼ cup granulated sugar
  • 2 tablespoon cornstarch
  • 1 15 oz can pitted sour cherries (Drain, but save the juice)

Poppy Seed Topping

  • ⅓ cup poppyseeds
  • ¼ cup sugar
  • 1 tablespoon all-purpose flour
  • ¼ cup whole milk
  • 1 tablespoon unsalted butter
  • ½ teaspoon vanilla extract

Streusel Topping

  • ¾ cup sugar
  • ½ cup all-purpose flour
  • ¼ cup unsalted butter chilled, cubed
  • ¼ teaspoon cinnamon ground

Instructions

Prepare the Dough

  • Add the lukewarm milk, sugar, cooled butter, eggs, and yeast to the bowl of a stand mixer. Mix everything together using the paddle attachment.
    1 cup whole milk, ½ cup sugar, 5 tablespoon unsalted butter, 3 large eggs, 2¼ teaspoon active dry yeast
  • Add 4½ cups of flour and salt to the mixture. Mix on low just until the dough starts to come together. Use your hands to remove the dough from the paddle attachment. Remove the paddle and replace it with the dough hook. Mix (knead) on medium for 6 to 7 minutes until the dough is soft and is starting to pull away from the bowl, adding another ¼ to ½ cup of flour as needed.
    5 cups all-purpose flour, 1 teaspoon salt
  • Remove the dough from the bowl and smooth it into a ball with your hands. The dough will be quite sticky. This is normal. Spray a large bowl with cooking spray and place the dough in the bowl. Turn the dough over to coat it with oil all over. If desired, brush melted butter over the top of the dough. Cover with plastic wrap and place in a warm, non-drafty area until it has doubled in size, usually about 2 hours. Or, place in the refrigerator for overnight or up to 12 hours.
  • On a floured work surface, roll out the dough to ½-inch thickness.
  • Using a 2½-inch cookie cutter, an inverted metal can, or an inverted glass, cut rounds from the dough. Re-roll the scraps, and cut more rounds.
  • Place each round on a parchment paper-lined baking sheet, about 1 inch apart from each other, cover with a damp towel, and let rise at room temperature until nearly doubled in size, about 45 minutes to 2 hours.
  • Preheat oven to 350°F.
  • Using your thumb, press 1 large indentation into the center of each round, leaving a ½-inch wide rim. Spoon about 1 tablespoon of topping into the indentations. Liberally sprinkle the streusel over the tops of the kolaches. Brush the melted butter all over the edges of the kolaches.
    2 tablespoon unsalted butter
  • Bake until golden brown, about 15 to 25 minutes (depending on the size of the kolaches). 
  • Transfer to a wire rack and let cool

Cream Cheese Topping

  • Place all of the cream cheese topping ingredients in a food processor and process until smooth. Or, mix with a hand mixer.
    8 oz cream cheese, softened, ¼ cup granulated sugar, 1 egg yolk, 1 teaspoon vanilla extract

Blueberry Topping

  • In a medium saucepan, combine the sugar, cornstarch, and cinnamon. 
    ½ cup granulated sugar, ¼ cup cornstarch, ¼ teaspoon ground cinnamon
  • Add the blueberries and lemon juice and cook over medium heat, stirring, until the sugar dissolves.
    2 cups fresh blueberries, 2 tablespoon fresh lemon juice
  • Reduce the heat to low and simmer until thickened, about 8 minutes. Let cool. 

Cherry Topping

  • In a medium saucepan, combine the sugar and cornstarch.
    ¼ cup granulated sugar, 2 tablespoon cornstarch
  • Stir in the reserved cherry juices and cook, stirring often, over medium heat, until the mixture thickens, about 8 minutes.
    1 15 oz can pitted sour cherries
  • Remove from the heat and stir in the cherries. Let cool. 

Poppy Seed Topping

  • In a medium-sized bowl, mix together the poppy seeds, sugar, and flour.
    ⅓ cup poppyseeds, ¼ cup sugar, 1 tablespoon all-purpose flour
  • Heat the milk in a medium saucepan over medium heat. Once it starts to simmer, add the poppy seed mixture and stir constantly until slightly thickened. Remove from the heat and stir in the butter and vanilla. Let it rest for at least 15 minutes (it will thicken as it cools off).
    ¼ cup whole milk, 1 tablespoon unsalted butter, ½ teaspoon vanilla extract

Streusel Topping

  • In a medium-sized bowl, add all of the ingredients. Use a pastry cutter, two forks, or your fingers to create a crumbly texture. Set aside.
    ¾ cup sugar, ½ cup all-purpose flour, ¼ cup unsalted butter, ¼ teaspoon cinnamon

Video

Notes

See the video near the top of the post for visual guidance.  If you liked the video, please subscribe to our YouTube channel. 
The fillings can be made several days in advance.
The kolaches will keep in an air-tight container on the counter for 4 to 5 days.  They'll keep in the fridge for up to a week.  They can be frozen for up to 2 months.

Nutrition

Calories: 636kcal | Carbohydrates: 120g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 46mg | Potassium: 189mg | Fiber: 3g | Sugar: 52g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 4mg

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

Leftover Turkey Risotto with Butternut Squash and Asparagus

by 2 Comments

Trying to think of something unique and delicious to do with all that leftover Thanksgiving turkey? This is your answer!

This dish is a perfect way to use up some of your scrumptious leftover turkey from the holiday feasts. Making homemade risotto is easier than you might think. Starting with made-from-scratch chicken stock (or turkey), puts the dish over the top. And leftovers are also amazing!

An overhead view of a large silver skillet filled with risotto with left-over turkey, roasted butternut squash, and asparagus.

How to Make Leftover Turkey Risotto

 

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 risotto is so wonderfully delicious, we have it all year long. When we don’t have loads of leftover turkey in the fridge, then we go with roasted chicken! Here’s what you’ll need to have on hand:

Pancetta – Cubed. This can usually be found in the deli area of most well-stocked supermarkets. You can substitute bacon for the pancetta. To make the dish vegetarian, omit the pancetta.
Arborio rice – This can be found in the dried rice section of most supermarkets. If you can find it, try Carnaroli (usually only at Italian markets). These types of Italian rice yield a creamy texture that you’re looking for.
White wine – Go with a decent Chardonnay or Sauvignon Blanc. 99.5% of the alcohol will cook off. If you do not want to cook with wine, simply omit it.
Butternut squash – Cut into bite-sized pieces. Most produce sections have it already pre-cut and packaged. This is the way to go.
Asparagus – Cut about 1 inch off of the stem. Then cut into bite-sized pieces. We prefer the thicker asparagus rather than the extra-thin. But, that’s a matter of taste.
Oil – Olive oil or extra-virgin is what you’ll want to coat the vegetables.
Seasonings – Salt and pepper is all you need. See NOTES regarding salt levels. 
Broth or stock – Homemade is definitely what makes this dish special. Be sure to have it heated before you start. And you’ll want to have extra on hand.
Parmesan cheese – Grated, preferably from a block.
Parsley – Flat-leaf. For garnish.

EXPERT TIP: Roasting the butternut squash and asparagus is very simple. The squash takes 30 minutes to roast. After 20 minutes, simply add the asparagus. Give them all a stir every now and then.

A person using a wooden spatula to lift up several pieces of roasted butternut squash over a baking sheet filled with more of the squash and pieces of roasted asparagus.

Tips for Making Perfect Leftover Turkey Risotto

Use Homemade Stock – Use our roasted chicken stock recipe to make turkey stock which will infuse the risotto with rich, savory flavors from the leftover turkey. Make sure the stock is heated before adding it to the rice.

Add the Stock in Stages – You’ll want to add no more than about a cup of the hot stock to the rice. Let it fully absorb the liquid, and then add another cup. Continue doing this until the rice is just barely al dente.

Incorporate the Roasted Vegetables at the Right Time: Add the roasted butternut squash and asparagus towards the end of the risotto cooking process to maintain their texture and prevent them from becoming mushy.

Watch The Salt Levels – Because you are using ingredients that have probably already been prepared (ie, leftover turkey, stock), they are already made well seasoned with salt, so take caution when adding more salt to the risotto. Start with a ½ tsp, and then taste near the end, and add more, if needed.

A person pouring chicken stock from a metal ladle into a large silver skillet filled with arborio rice and crispy pancetta.

Risotto should almost feel creamy in texture. When you spoon a helping onto a plate or bowl, it should gently spread, like an ocean wave, or, as they say in Italian: “all’onda”. Meaning “on the wave.” It should be creamy and not a blob of sticky rice.

We serve this risotto with warm, crusty, Italian bread.

Let folks serve themselves directly from the skillet, or plate the risotto for them.

EXPERT TIP: Add the turkey and roasted vegetables in the last 5 minutes of cooking. You just want to heat them through. You may still need to add more hot stock at this point. Remember to keep it creamy in texture!

A person adding pieces of cooked turkey into a skillet filled with cooked risotto and pieces of roasted butternut squash and asparagus.

Other Recipes to Use Leftover Turkey

There are all kinds of ways to use leftover turkey from the big Thanksgiving feast. Here are some of our favorites:

Leftover Turkey Enchiladas with Red Sauce
Turkey Tetrazzini
Day After Thanksgiving Panini
Leftover Turkey and Dressing Casserole
Monte Cristo
Kentucky Hot Brown
Chicken and Rice Casserole with Broccoli (Substitute turkey for chicken)

These are all amazing and the perfect way to use leftover turkey. But, in the meantime, isn’t this dish catching your eye?

A straight-on view of a shallow white dinner bowl filled with risotto with left-over turkey, roasted butternut squash, and asparagus.

This dish is so comforting and can easily be adapted to each family’s own tastes.

If you don’t have extra turkey on hand, then grab a rotisserie chicken from the supermarket and sub it in for the turkey.

We can’t stress enough that making the broth first really elevates the risotto. But, even good-quality store-bought will work, too.

Every bite is a true taste sensation!

A dinner fork that has pierced roasted asparagus, left-over turkey, and butternut squash, and is being raised up.

Ready to make the best turkey dish since, well, since Thanksgiving? 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 shallow white dinner bowl filled with risotto with left-over turkey, roasted butternut squash, and asparagus.
Print Recipe
4 from 1 vote

Leftover Turkey Risotto with Roasted Butternut Squash and Asparagus

This risotto is the perfect way to use up leftover turkey from the holidays. However, it is also fantastic with roasted chicken. Either roast it yourself (see NOTES) or use a rotisserie chicken from the market. Making the stock from scratch puts this dish over the top!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree
Cuisine: Italian
Servings: 6 people
Calories: 553kcal
Author: Kris Longwell

Equipment

  • Large skillet
  • Wooden spoon

Ingredients

  • 7 cups chicken stock heated
  • 4 oz pancetta cubed
  • ¼ cup shallots chopped
  • 1½ cup Arborio rice
  • ½ cup white wine
  • Kosher salt and black pepper
  • 2 tablespoon olive oil
  • 2 cups butternut squash cut into bite-size pieces
  • 8 oz asparagus ends cut off and cut into bite-size pieces
  • 2 cups turkey fully cooked, or cooked chicken
  • ¼ cup pine nuts lightly toasted
  • ¼ cup Parmesan cheese grated
  • 1 tablespoon flat-leaf parsley chopped, for garnish

Instructions

  • Preheat oven to 400° F. Heat the stock/broth over medium-low heat in a pot.
    7 cups chicken stock
  • Cook the pancetta in a large skillet over medium heat until just starting to get crisp. Add the shallots and cook for another 3 to 4 minutes, until softened.
    4 oz pancetta, ¼ cup shallots
  • Add the rice and cook, stirring often, until lightly toasted, about 6 minutes. Add the wine and cook until almost completely evaporated, a couple more minutes. Stir in ½ teaspoon salt and ½ teaspoon black pepper (See NOTES regarding salt levels).
    1½ cup Arborio rice, ½ cup white wine, Kosher salt and black pepper
  • Ladle in enough of the hot stock to just cover the rice. Stir frequently with a wooden spoon until almost all of the stock has been absorbed by the rice. Continue this process until the rice is soft and just barely al dente. This will take about 25 to 30 minutes, and you'll use between 6 to 7 cups of stock. Once the rice is almost tender, do a taste taste. Add a little more salt, if needed.
  • Meanwhile, add the butternut squash in a bowl and toss with 1 tablespoon of olive oil and a liberal pinch of salt and pepper. Place the coated squash on a baking sheet and place in the oven. In the same bowl, toss the asparagus with 1 tablespoon olive oil and a pinch of salt and pepper. Set the asparagus aside.
    2 tablespoon olive oil, 2 cups butternut squash, 8 oz asparagus
  • After 20 minutes of roasting, add the asparagus and cook for 10 minutes more. (Total baking time: Squash: 30, Asparagus: 10). Remove from the oven and set aside.
  • Add the roasted vegetables and cooked turkey (or chicken) to the risotto. Add a little more stock. The rice should have a creamy texture.
    2 cups turkey
  • Remove from heat and stir in toasted pine nuts (save some for topping the risotto) and Parmesan cheese.
    ¼ cup pine nuts, ¼ cup Parmesan cheese
  • Garnish with parsley, pine nuts, and a little more freshly grated Parmesan. Serve at once.
    1 tablespoon flat-leaf 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. 
To use roasted chicken, start with one or two skin-on, bone in chicken breasts. Brush all over with olive oil and then liberally salt and pepper. Place on the baking sheet (the same you'll be using to roast the butternut squash and asparagus). Total baking time: Chicken 45 minutes / Squash: 30 minutes / Asparagus: 10 minutes.
Remember to heat the stock before adding the rice. Add the stock in stages (about 1 cup at a time). 
Be careful with adding salt. Your leftover turkey and stock may already be well seasoned with salt. Start with just a ½ teaspoon to the rice, and then do a taste test near the end of the cooking process and add more, if needed. 
Leftovers can be reheated in the oven (350°F) for 20 minutes, or just heat in the microwave on HIGH for a couple of minutes, or until heated through. Leftovers will keep covered in the fridge for up to 5 days. 

Nutrition

Calories: 553kcal | Carbohydrates: 60g | Protein: 24g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 48mg | Sodium: 635mg | Potassium: 773mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5371IU | Vitamin C: 14mg | Calcium: 103mg | Iron: 5mg

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

Fondant Potatoes (Melting Potatoes)

by 13 Comments

This is, without a doubt, our favorite way to prepare potatoes.

We love all kinds of potatoes, from classic french fries to best-ever mashed potatoes. But, folks, these luscious potatoes are like none you’ve ever made or served before. Fondant is French for “melting” and they literally melt in your mouth. They are what you would call a “special occasion” dish, but you’ll want to make them constantly, after one bite.

A close-up view of a two rows of fondant potatoes on a white platter and topped with sea salt and fresh herbs.

How To Make Fondant Potatoes

 

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

Believe it or not, there are just a handful of ingredients for these spectacular potatoes. There are couple of ingredients, that put them in a league of their own, starting with the duck fat. Here’s what you’ll need to have on hand:

Potatoes – Starchy is what you want. Gold or Russet work great. Outside North America: Sebago and King Edward are great choices.
Fat or Oil – Duck fat is our recommendation. It can be found in many supermarkets, including Whole Foods. Bacon grease will work, too, as well as pork lard. Vegetable oil will even work.
Seasonings – Salt and pepper is all you need.
Butter – Unsalted, cubed.
Broth – Homemade chicken stock is great, but store-bought is just fine. Vegetable broth works great, too.
Garlic – Whole cloves, cut in half, lengthwise.
Herbs – Sprigs of thyme are perfect.
Coarse salt – Any kind of finishing salt is excellent. Coarse sea salt works, Maldon Flakey Sea Salt is wonderful.

EXPERT TIP: To form perfect cylinders, use a 1½” cookie cutter to cut a 2″ tall piece of circular potato (2nd photo below). Or, peel each potato, cut the ends off, and then use a sharp knife to form a 2-inch cylinder (1st photo below).

Two images showing a person using a chef's knife to cut a potato into a 2-inch sphere and another showing a person using a cookie cutter to from a 2-inch potato sphere.

Tips for Making Perfect Potatoes Fondant

Use the Right Potatoes – Use a starchy potato such as Russet or Yukon Gold for the best texture. Don’t use waxy potatoes, such as red potatoes.

Cut the Potatoes Evenly – Cut the potatoes into even, thick slices to ensure that they cook evenly and have a consistent texture. A cookie cutter makes this a snap. Use excess potatoes to make mashed potatoes.

Use a Combination of Oil and Butter – Use a combination of unsalted butter and oil to cook the potatoes, which will give them a nice crispy texture and rich flavor. Duck fat delivers incredible taste.

Baste the Potatoes – Basting the potatoes with the cooking liquid during the cooking process and then right after will help to keep them moist and tender, and add flavor.

Four photos, the first is a person placing potato spheres in a skillet, and the next is the spheres being seared, and then chicken stock pouring in, and then the stock simmering with the potatoes.

How To Cook Fondant Potatoes

Think of cooking the potatoes like searing meat or sea scallops. You’ll start them off in a hot skillet with oil, preferably duck fat.

You can move them around occasionally in the skillet, especially if there are hot spots over the heat. They should turn a nice golden color before you flip them and sear the other side.

Finishing them off in the oven with butter, garlic, herbs, and stock allows the potatoes to absorb the liquid (except the oil) and become extremely tender (hence the name: Fondant, which translates to ‘melting’).

Baste at least once during the baking process.

An overhead view of fondant potatoes being seared in a black cast-iron skillet filled with melted duck fat.

How To Serve

When you and your family try these potatoes, you’ll immediately understand why these are considered a “special occasion” dish.

They are spectacular to serve alongside a steak at an elegant dinner party. They are also wonderful to serve family-style during the holiday season.

But, honestly, they are so simple to prepare, they are fun to whip up for a Sunday night dinner at home.

You can plate them along side the main protein (ie, steak) and then serve. Or, you can do what we like to do, and place them all on a platter and then drizzle the sauce over the potatoes and top with herbs and sea salt.

A person using a silver spoon to pour melted butter over a potato sphere that has been seared and roasted.

Other “Special Occasion” Side Dish Recipes to Try

These potatoes are show-stoppers, without a doubt, but these following side dishes are also sure to create a room full of “ooh’s” and “ah’s”, too.

Potatoe Dauphinoise (French au Gratin Potatoes)
Crispy Hasselback Potatoes
Gourmet Green Bean Casserole
Braised Green Beans with Tomatoes
Sautéed Broccolini with Garlic and Lemon
Roasted Whole Cauliflower with Herb Butter Sauce
Cauliflower Mash with Roasted Garlic
Sautéed White Beans with Tomatoes, Garlic, and Sage
Cream of Sweet Corn Casserole
Cheese and Asparagus Soufflé
Maple Braised Carrots
Stuffed Tomatoes

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

A close-up view of a row of fondant potatoes topped with coarse salt and chopped fresh thyme.

If you are looking for a side dish that is truly something special, you need to look no further. This is it.

Every single bite is an absolute taste sensation.

And, they are honestly as beautiful and so unique in appearance as they are spectacular in taste. They are truly that good.

A front view of a half-eaten fondant potato sitting on a small white plate with a fork next to it.

Ready to make the best potato dish you’ve ever tried, tasted, or served? 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 two rows of fondant potatoes on a white platter and topped with sea salt and fresh herbs.
Print Recipe
5 from 6 votes

Potatoes Fondant (Melting Potatoes)

Potatoes Fondant are called "melting potatoes" because they do just that...they melt in your mouth. If you can't find duck fat, then go with bacon grease or just plain vegetable oil. You'll still have stunning potatoes.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: French
Servings: 4
Calories: 223kcal
Author: Kris Longwell

Equipment

  • Sturdy skillet that can go in the oven such as a cast-iron skillet

Ingredients

  • 4 lbs potatoes starchy, such as russet or gold
  • 3 tablespoon duck fat see NOTES, divided
  • Salt and pepper
  • 4 tablespoon unsalted butter cubed
  • 4 cloves garlic peeled and cut in half, lengthwise, and then smashed with the side of a knife
  • 3 sprigs thyme fresh
  • 1½ cups chicken stock
  • coarse sea salt for finishing

Instructions

  • Preheat oven to 400°F.
  • Peel the potatoes, and then cut the ends off of each side. Use a sharp knife to cut the potato into 1 to 2-inch cylinders. Use a sharp knife to shave off the edges to make straight-edge cylinders, or use a 1½" cookie cutter to cut out the cylinders. (See the video for reference). Save excess potatoes to make mashed potatoes.
    4 lbs potatoes
  • Place the potatoes in a large bowl. Add 1 tablespoon of the duck fat and season liberally with salt and pepper. Toss the potatoes to fully coat. Set aside.
    3 tablespoon duck fat, Salt and pepper
  • Heat the remaining 2 tablespoon duck fat in a large oven-safe skillet over medium-high heat. Place the potato cylinders into the skillet and sauté until golden brown on the underside, moving occasionally to achieve even browning, about 7 to 8 minutes.
  • Turn each potato and sear again for another 7 to 8 minutes (moving occasionally) until browned.
  • Add the butter, garlic, thyme, and chicken stock to the pan and bring to a boil. Remove from the heat and place in the oven for 20 minutes. After 10 minutes, spoon the sauce over the potatoes. After 20 minutes, most of the liquid should be gone, leaving only the butter.
    4 tablespoon unsalted butter, 4 cloves garlic, 3 sprigs thyme, 1½ cups chicken stock
  • Remove from oven and discard the garlic and thyme. Spoon the sauce over the tops of the potatoes.
  • Plate the potatoes, and then spoon more of the butter sauce over the top. Garnish on top with a little chopped thyme and a sprinkling of the coarse salt. Serve at once.
    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. 
Duck fat can be found in many well-stocked supermarkets near where shortening and oils are sold. Whole Foods sells it. Bacon grease, pork lard, or even vegetable oil can be used in place of duck fat. 
These potatoes are best served warm, but they are still delicious at room temperature. 
The potatoes can be cut and then kept in water for several hours before proceeding with the recipe. Be sure to pat them dry completely. 

Nutrition

Calories: 223kcal | Carbohydrates: 4g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 131mg | Potassium: 114mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 388IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.4mg

Glazed Cornish Hens with Wild Rice Stuffing

by 4 Comments

These gems may be smaller, but they are just as big in taste and presentation.

During the holiday season, you may be looking for an alternative to a centerpiece turkey as your main course. These small hens are deeply flavorful, gorgeous in presentation, and easy on the wallet. Perfect for serving a small or medium-sized gathering. And the wild rice stuffing is holiday fare at its very best.

A straight-on view of a glazed Cornish hen sitting on a bed of wild rice pilaf all on a white dinner plate with a fork nearby and another plate of the same in the background.

How To Make Glazed Cornish Hens with Wild Rice Stuffing

 

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

All of the components for both the hens and the rice are easily found at your local market. Here’s what you’ll need to have on hand:

For the Rice Pilaf Stuffing:
Rice – We recommend a wild rice blend of white, brown, white, and wild rice.
Chicken stock – Use this to cook the rice instead of water. Go with vegetable stock/broth to keep it vegetarian.
Oil – Olive or extra-virgin olive.
Onion and celery – Chopped.
Garlic – Minced.
Apple – We use Granny Smith, but Fuji and Red Delicious are great options, too. Be sure to cut it into bite-size cubes.
Dried cranberries – Sweetened or unsweetened, whatever you prefer. Both are wonderful.
Pecans – Roughly chopped. Can substitute almonds, too. Check with guests first for any nut allergies.
Herbs – Sage and parsley. Fresh is definitely best.
Seasonings – Salt and pepper.

For the Birds and Glaze:
Cornish game hens – 1½ lbs are great, but anywhere between 1 and 2 lbs will work. They are usually found in the frozen meat section at your local supermarket.
Seasonings – Salt and pepper.
Butter – Unsalted, melted.
Port – We recommend Ruby (not Tawny). Sherry can be substituted in a pinch. If cooking with alcohol is not an option, substitute apple cider.
Sugar – Granulated.
Cinnamon – Sticks are best.
Cloves – Whole.
Garlic – Whole cloves, sliced cut half, lengthwise.
Ginger – Fresh, sliced.

EXPERT TIP:This wild rice stuffing can be prepared up to 1 day in advance. It’s delicious served warm or room temperature. We stuff the bird with it to enhance the flavor of the hen during the cooking process.

An overhead view of a white bowl filled with a wild rice pilaf with pecans and cranberries, as well as cubed apples, pancetta, and herbs.

Tips for Perfect Glazed Cornish Hens

Use High-Quality Hens – Seek out hens that are fresh and free-range for the best flavor and texture. Check with your local butcher. Don’t worry, though, frozen hens from the supermarket will yield delicious results, too.

Go with a Decent Ruby Port – No need to break the bank when purchasing a ruby port. However, don’t go with the cheapest. We go with Porto Valdouro Ruby Port. It adds a rich, sweet flavor to the hens.

Use a Meat Thermometer: We highly recommend using a meat thermometer to ensure that the hens are cooked to the correct temperature. Insert the probe into the thickest part of the bird. The internal temperature should reach 170 to 175°F to ensure a fully cooked hen.

EXPERT TIP: You’ll only need to stuff about ½ to ¾ cup of the rice stuffing into the cavity of the hen. The stuffing adds flavor to the hen while cooking. You’ll have plenty of the stuffing for a separate serving at the table.

A person holding an uncooked Cornish hen upright while stuffing the cavity with a wild rice with pecans and cranberries stuffing.

How To Cook the Cornish Hens

You will roast the hens in two stages. First, with an extra hot oven at 425°F. Then, you’ll want to lower the heat to 375°F and then begin the basting process.

The total roasting process will take about an hour, maybe a little longer, depending on the size of your hens and how often you open the oven door.

The glaze adds a deep amber color on the skin of the bird. The sugars in the glaze can easily burn, so you’ll need to keep a close eye on them.

Have plenty of small pieces of foil ready to cover spots on the bird that are starting to get a little too brown. You’ll only need to baste 3 to 4 times.

A person using a pastry brush to apply a ruby port glaze to a partially cooked Cornish hen sitting on a baking rack in a roasting pan.

How To Serve

These hens are truly ideal for serving a small gathering during the holidays (a fabulous feast for 2). But, you can also make enough to feed a larger gathering.

We recommend plating them for you and your loved one(s). They can be a little difficult to navigate from the roasting pan to the plate.

However, if serving multiple guest, simply the hens side-by-side on an attractive platter and garnish with extra sprigs of sage, parsley, and maybe a few clusters of fresh cranberries.

EXPERT TIP: Though the rice pilaf is delicious at room temperature, we recommend serving for the feast warm. Simply reheat in a baking dish covered with foil during the final 15 to 20 minutes of roasting the hens.

An overhead view of two glazed Cornish hens on a platter with wild rice stuffing flanked by a bowls of green beans and more stuffing.

Other Classic Turkey Day Dishes

The Cornish hens will be the centerpiece of your Thanksgiving feast. But, just as important (some may argue the following are even MORE important) are the sides and desserts. Here are some of our favorites:

Mom’s Thanksgiving Dressing
Best-Ever Mashed Potatoes
Twice-Baked Sweet Potatoes
Brussel Sprouts Gratin
Gourmet Green Bean Casserole
Southern Oyster Casserole
Cloverleaf Dinner Rolls
Classic Pumpkin Pie
Best Pecan Pie

These are truly the best sides. Don’t you think they would be perfectly served alongside this masterpiece?

A close-up view of a port-glazed Cornish hen sitting on top of a bed of wild rice pilaf on a white dinner plate.

There are numerous options for when you are considering what the main dish should be for your holiday feast. A perfectly roasted turkey, spatchcock turkey, or roasted turkey breast with herbs are all amazing choices.

But, if you’re looking for something a little different, and on a smaller scale, you should really consider these glazed Cornish hens.

Of course, they are wonderful during the holiday season. But, because they are so easy and quite affordable, they are an ideal dinner choice throughout the year.

A person using a silver steak knife to cut away a slice of meat from the side of a glazed Cornish hen sitting on bed of wild rice on a white plate.

Ready to try something a little different (but equally as delicious) for Thanksgiving this year? 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 glazed Cornish hen sitting on a bed of wild rice pilaf all on a white dinner plate with a fork nearby.
Print Recipe
5 from 2 votes

Glazed Cornish Hens with Wild Rice Stuffing

These deeply flavorful Cornish hens are cooked to perfection with a deeply flavorful port glaze. A delicious mix of sweet and savory and quintessential holiday flavors. The rice can be made up to 24 hours in advance and reheated in a covered dish in the oven as the hens are roasting.
Prep Time20 minutes
Cook Time1 hour
Cook time for the rice30 minutes
Total Time1 hour 50 minutes
Course: Entree
Cuisine: Thanksgiving
Servings: 4
Calories: 452kcal
Author: Kris Longwell

Equipment

  • Roasting pan with rack
  • Kitchen twine

Ingredients

For the Rice Pilaf Stuffing

  • 2¼ cups wild rice blend cooked with chicken (or veggie) broth
  • chicken stock for cooking the rice
  • 3 tablespoon unsalted butter divided
  • 4 oz pancetta cubed
  • 1 Granny Smith apple peeled, cored, and cut into small cubes
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 3 cloves garlic minced
  • ½ cup dried cranberries sweetened or regular
  • 1 cup pecans roughly chopped
  • 2 tablespoon sage fresh, chopped
  • 1 tablespoon parsley fresh, chopped
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper

For the Hens

  • Salt and pepper
  • 4 1½ lb Cornish hens giblets removed if included
  • 2 tablespoon unsalted butter melted

For the Glaze

  • 1 cup port Ruby is recommended
  • 2 tablespoon unsalted butter
  • ¼ cup sugar
  • 3 cinnamon sticks
  • 6 whole cloves
  • 4 cloves garlic sliced in half
  • 6 slices ginger fresh

Instructions

Prepare the Rice Pilaf Stuffing

  • Prepare the rice according to the package instructions. Use broth (chicken or vegetable) in place of the water. Once cooked, place in a large bowl. Set aside.
    2¼ cups wild rice blend, chicken stock, 3 tablespoon unsalted butter
  • Heat a large skillet over medium heat. Add the pancetta and cook until almost crisp. If more than 1 tablespoon of rendered grease, tilt the pan and spoon the excess out. You'll need to leave about 1 tablespoon of the grease. Stir in the apples and cook for 2 to 3 minutes, until the apples start to soften. Transfer to bowl with rice.
    4 oz pancetta, 1 Granny Smith apple
  • In the same skillet, heat 2 tablespoon of the butter over medium heat. Add the onion and celery and sauté until soft, about 4 minutes. Add the garlic and sauté for another 30 seconds to 1 minute. Transfer to the bowl with the rice, pancetta, and apples.
    1 cup onion, 1 cup celery, 3 cloves garlic
  • To the bowl, add the cranberries, pecans, sage, parsley, 1 teaspoon salt, and ½ teaspoon black pepper. Stir together with a large wooden spoon until fully mixed. Set aside.
    ½ cup dried cranberries, 1 cup pecans, 2 tablespoon sage, 1 tablespoon parsley, 1 teaspoon Kosher salt, ½ teaspoon black pepper

Prepare the Hens

  • Preheat oven to 425°F.
  • Liberally salt and pepper the cavities of each hen.
    Salt and pepper, 4 1½ lb Cornish hens
  • Stuff each hen with ½ to ¾ cup of the rice stuffing. Tie the legs together with kitchen twine.
  • Add about ¼-inch of water to the roasting pan. Place rack in pan. Place the birds on the rack, breast-side up. Brush the breasts and legs of the hens with melted butter. Liberally salt and pepper all over the tops of the hens.
    2 tablespoon unsalted butter
  • Roast in the oven for 20 minutes while you prepare the glaze.

Make the Glaze and Finish Off the Hens

  • In a medium saucepan over medium-high heat, add the port, butter, sugar, cinnamon sticks, cloves, garlic halves, and ginger. Bring to a boil and then lower the heat to medium and simmer for about 15 minutes, until it has reduced to about ½ cup and has thickened somewhat.
    1 cup port, 2 tablespoon unsalted butter, ¼ cup sugar, 3 cinnamon sticks, 6 whole cloves, 4 cloves garlic, 6 slices ginger
  • If desired, strain the sauce/glaze through a fine-mesh sieve.
  • After 20 minutes of roasting, remove the hens from the oven. Lower the oven temperature to 375°F. Brush the glaze all over the tops of the hens, including the wings and legs. Return to the oven, and roast for another 45 to 55 minutes, basting another 3 times, every ten minutes or so.
  • Keep a close eye on the hens. If spots are starting to brown a little too much, cover with a piece of foil. Use a meat thermometer to cook the hens until they reach an internal temperature of 170 to 175°F.
  • Remove the hens from the oven and let rest for 5 to 10 minutes.
  • Serve immediately with additional rice pilaf 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. 
The rice stuffing can be made up to 24 hours in advance. It is best served warm or at room temperature. (we prefer serving it warm). To reheat, place in a dish, cover with foil, and place in the oven during the last 20 minutes of roasting the hens. 
Be sure to keep an eye on the hens once you start adding the glaze. If spots start getting too brown, add small pieces of foil. This will require you to open your oven periodically. This may cause the cooking time to be a bit longer. A meat thermometer ensures you the hens will be fully cooked. 170 to 175°F is highly recommended.
 

Nutrition

Calories: 452kcal | Carbohydrates: 26g | Protein: 8g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 547mg | Potassium: 483mg | Fiber: 8g | Sugar: 36g | Vitamin A: 873IU | Vitamin C: 9mg | Calcium: 121mg | Iron: 2mg

Wild Rice Pilaf with Pecans and Cranberries

by 2 Comments

This dish has all those amazing autumnal flavors, but, it’s so good, you’ll enjoy it all year long.

Rice is so versatile and this pilaf is about as good as they come. Perfect for the holidays, but also scrumptious alongside fish, chicken, or grilled veggies. Of course, it just doesn’t get better when paired with our classic glazed Cornish hens. And it can be made up to 24 hours in advance of serving!

An overhead view of a white bowl filled with a wild rice pilaf with pecans and cranberries, as well as cubed apples, pancetta, and herbs.

How To Make Wild Rice Pilaf with Pecans and Cranberries

 

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 components in the pilaf are familiar, but can easily be adapted to your own tastes. Here’s what you’ll need to have on hand:

Wild rice blend – Go with your favorite type of packaged wild rice. We love a blend of brown, red, white, and wild. Royal Blend is our favorite.
Chicken stock – Homemade is great, but good-quality store-bought is just fine. Vegetable stock is a great option, too.
Butter – Unsalted.
Pancetta – Cubed.
Apple – Granny Smith is our favorite. Fuji or Red Delicious are great choices, too.
Onion and celery – Chopped.
Garlic – Minced.
Dried cranberries – Sweetened or unsweetened. You can substitute any dried fruit, if desired.
Pecans – Roughly chopped.
Herbs – Fresh sage and parsley.

An overhead view of a white ceramic bowl filled with wild rice stuffing with pecans and cranberries as well as cubed apples, pancetta, and herbs.

Tips for Making the Best Wild Rice Pilaf

Cook Down the Apples – Quickly sautéing the apples with the partially cooked pancetta will not only soften them, but will add an amazing depth of flavor to the apples.

Use Fresh Herbs – Use fresh sage and parsley for a bright, herbaceous flavor that complements the nutty wild rice and sweet cranberries. Fresh is superior to dried, but, dried can be used in a pinch. Use half the amount of fresh.

Cook the Rice in Chicken Broth – Cooking the rice in chicken broth instead of water will infuse it with extra flavor and make it more savory.

A large wooden spoon holding up a heaping helping of wild rice with pecans and cranberries stuffing.

How To Serve

This rice pilaf is wonderful served warm or at room temperature. You can make it up to several days in advance.

If making in advance, keep it chilled in the refrigerator, covered, until about an hour before serving. Let it come to room temperature before serving.

It is wonderful served as a side dish for a wonderful summertime grill feast, but also, during the holidays. It is a show-stopper when served with glazed Cornish hens stuffed with this amazing pilaf.

A straight-on view of a glazed Cornish hen sitting on a bed of wild rice pilaf all on a white dinner plate with a fork nearby and another plate of the same in the background.

Other Classic Side Dishes to Try

It’s been said that a main protein is only as good as its supporting dishes. Well, that may, or may not be true, but there is no doubt that these side dishes will rival any main dish you put on the table.

Cilantro Lime Rice
Roasted Whole Head of Cauliflower
Gourmet Broccoli and Cheddar Casserole
White Bean and Albacore Tuna Salad
Classic Candied Yams
Best Stewed Okra and Tomatoes
Roasted Broccoli with a Kick
Shaved Brussels Sprouts with Pancetta and Balsamic
Sautéed White Beans with Sage, Tomatoes, and Garlic

These are all amazing in their own right. But, in the meantime, isn’t this bowl of yumminess catching your eye?

A close-up view of a white serving bowl filled with wild rice pilaf with pecans and cranberries.

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

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

An overhead view of a white bowl filled with a wild rice pilaf with pecans and cranberries, as well as cubed apples, pancetta, and herbs.
Print Recipe
5 from 1 vote

Wild Rice Pilaf with Pecans and Cranberries

This pilaf is the perfect side dish in so many ways. The recipe can easily be adapted to you and your family's own likes. It's perfect in the warm months, but especially wonderful during the holidays.
Prep Time20 minutes
Cook Time15 minutes
Rice cooking15 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 306kcal
Author: Kris Longwell

Ingredients

  • 2¼ cups wild rice blend
  • chicken stock for cooking the rice
  • 3 tablespoon unsalted butter divided, for the rice and then for the veggies
  • 4 oz. pancetta cubed
  • 1 Granny Smith apple peeled, cored, and cut into small cubes
  • 1 medium onion chopped, about 1 cup
  • 3 stalks celery chopped, about 1 cup
  • 3 cloves garlic minced
  • ½ cup dried cranberries
  • 1 cup pecans roughly chopped
  • 2 tablespoon sage fresh, chopped
  • 1 tablespoon parsley fresh, chopped
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper

Instructions

  • Prepare the rice according to the package instructions. Use broth (chicken or vegetable) in place of the water. Once cooked, place in a large bowl. Set aside.
    2¼ cups wild rice blend, chicken stock, 3 tablespoon unsalted butter
  • Heat a large skillet over medium heat. Add the pancetta and cook until almost crisp. If more than 1 tablespoon of grease has rendered, tilt the pan and spoon the excess out. You'll need to leave about 1 tablespoon of the grease. Stir in the apples and cook for 2 to 3 minutes, until the apples start to soften. Transfer to the bowl with the rice.
    4 oz. pancetta, 1 Granny Smith apple
  • In the same skillet, heat 2 tablespoon of the butter over medium heat. Add the onion and celery and sauté until soft, about 4 minutes. Add the garlic and sauté for another 30 seconds to 1 minute. Transfer to the bowl with the rice, pancetta, and apples.
    1 medium onion, 3 stalks celery, 3 cloves garlic
  • To the bowl, add the cranberries, pecans, sage, parsley, 1 teaspoon salt, and ½ teaspoon black pepper. Stir together with a large wooden spoon until fully mixed.
    ½ cup dried cranberries, 1 cup pecans, 2 tablespoon sage, 1 tablespoon parsley, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Serve at once. If desired, place in a baking dish and cover with foil. 20 minutes before serving, place in a 350°F oven to heat.

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. 
This recipe is very adaptable to your own tastes. You can vary the dried fruits, nuts, and herbs. To make this 100% vegetarian, leave out the pancetta and use vegetable stock for making the rice. Sauté the apples in a little butter, or, don't worry about sautéing them at all. 
The rice can be made up to 24 hours in advance. Follow the last step in the recipe for reheating. 
Leftovers will keep covered in the fridge for up to 5 days. 

Nutrition

Calories: 306kcal | Carbohydrates: 18g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 432mg | Potassium: 243mg | Fiber: 4g | Sugar: 12g | Vitamin A: 355IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg

Bacon Parmesan Gougères

by 2 Comments

These truly are the perfect party appetizers. Light, airy, and deeply flavorful.

These puffs of yumminess are made using the French “Choux Pastry” technique. The dough is the same that is used for French eclairs. These savory bite-sized puffs of pastry really are the perfect party appetizer. They pair perfectly with a nice bottle of Champagne.

An overhead view of a pile of bacon parmesan gourgeres on a square white wax piece of paper.

How To Make Bacon Parmesan Gourèges

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 this pastry are simple and straight-forward. It’s really about bringing it all together, but more on that in a moment. Here’s what you’ll need to have on hand:

Bacon – 4 thick slices or 6 regular cut slices. Remember to save the bacon grease.
Milk – Whole is highly recommended.
Butter – Unsalted. Doesn’t need to be at room temperature.
Seasonings – Salt, onion powder, cayenne pepper, dried oregano
Sugar – Granulated
Flour – Bread flour is best, but all-purpose will yield decent results, too.
Eggs – These should be room temperature, if possible.
Chives – Finely chopped.
Parmesan cheese – Freshly grated from a block is best.

EXPERT TIP: The dough will be very thick and sticky. Continue to cook it in your medium-sized saucepan until you reach an internal temperature of 170°F.

A ball of pastry dough in a medium-sized saucepan with a wooden spoon next to it.

Tips for Making the Perfect Bacon Parmesan Gourgères

Don’t Skip Any Steps – Follow the recipe carefully to ensure that the dough is made correctly, which will give the gougères their light, airy texture. Make sure the dough has cooled somewhat before adding the eggs.

Use a Piping Bag – Piping the dough onto the baking sheet gives the gougères a uniform shape and size. If this isn’t possible, use a small ice cream scoop.

Bake Until Golden Brown – Bake the gougères until they’re golden brown and crispy on the outside, which will give them a nice crunch and help the bacon and cheese flavors to develop.

EXPERT TIP: Use an instant-read thermometer to ensure the dough has cooled to about 145°F before adding the eggs. Add the eggs one at a time and make sure each one is completely incorporated before adding the next one.

A person transferring a whole egg from a small glass bowl into the bowl of a stand mixer filled with batter.

How To Serve

As mentioned, these are truly the perfect party appetizer. We love serving them during the holidays, but they are great for any occasion.

They are scrumptious by themselves, but you could also serve them with a nice honey mustard dressing, or even homemade ranch.

Though they are wonderful at room temperature, they are truly at their best fresh out of the oven. The dough can be made up to 12 hours in advance.

EXPERT TIP: For uniform size, use a 1½-inch cookie cutter to draw circles on parchment paper and use this as a guide to pipe the batter. Then, moistened your fingers with water and press the tips down to form a small mound of dough.

Several rows of bacon parmesan gougères mounds of dough on a parchment paper on a baking sheet.

Other Party Appetizer Recipes to Try

If you want to take your party to the next level, consider serving any (or all) of the following delectable appetizers:

Southern Crab Beignets
Warm Sausage, Spinach, and White Bean Dip
Marinated Olives
Classic Cheese Ball
Baked Brie with Praline Sauce
Philly Cheesesteak Egg Rolls (to come)
Homemade Crab Rangoons
Sausage-Stuffed Mushrooms

These are all just so amazing. But, in the meantime, aren’t these tantalizing puffs catching your eye?

A small white dessert plate holding two parmesan bacon gourgeres next to a plate full of them.

If you’re looking for a party appetizer that is not too heavy, and the ideal finger food, these French pastries are for you.

Airy on the inside, and crispy on the outside.

Perfect for a special gathering of friends and loved ones. They pair perfectly with Champagne.

A person holding a parmesan bacon gourgere that has been split in two so the puffed interior is visible.

Ready to make the best party appetizer 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 pile of bacon parmesan gourgeres on a square white wax piece of paper.
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Bacon Parmesan Gougères

These puffs are truly the perfect party appetizer. You and your guests won't be able to eat just one. Rich, savory, and puffy! Serve them freshly baked, however, the dough can be made up to 12 hours in advance.
Prep Time20 minutes
Cook Time40 minutes
Resting time in the oven15 minutes
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: French
Servings: 8 people
Calories: 193kcal
Author: Kris Longwell

Equipment

  • 2 baking sheets lined with parchment paper
  • Piping bags with ½-inch tip

Ingredients

  • 4 strips thick-sliced bacon
  • ½ cup whole milk
  • 4 tablespoon unsalted butter ½ stick
  • 1 teaspoon Kosher salt
  • 1 teaspoon onion powder
  • ½ teaspoon sugar
  • ½ teaspoon cayenne
  • 1 teaspoon dried oregano
  • 1¼ cups bread flour sifted
  • 4 large eggs
  • 1¼ cups Parmesan cheese grated from a block
  • 1 tablespoon chives finely chopped

Instructions

  • Preheat the oven to 400°F and line 2 baking sheets with parchment paper. Use a 1½-inch cookie cutter to draw circles on the parchment paper about 1 to 2 inches apart. Flip the paper over, so the ink is on the underside of the paper.
  • Cook the bacon in a large skillet over medium heat until crisp. Transfer the bacon to a plate lined with paper towels, and save the rendered grease, about ¼ cup. Chop the bacon is cool (you should have about ½ cup).
    4 strips thick-sliced bacon
  • Bring the milk, ½ cup water, the butter, and the reserved bacon grease to a simmer in a medium saucepan over medium heat.
    ½ cup whole milk, 4 tablespoon unsalted butter
  • Mix in the salt, onion powder, sugar, cayenne, and oregano.
    1 teaspoon Kosher salt, 1 teaspoon onion powder, ½ teaspoon sugar, ½ teaspoon cayenne, 1 teaspoon dried oregano
  • Add the flour and stir with a wooden. The dough will be very thick and sticky. It should form a ball. Continue to heat the dough in the saucepan until an internal temperature reaches 170°F, about 5 minutes. Remove from the heat and let the dough cool to 140°F.
    1¼ cups bread flour
  • Transfer the dough to a bowl of your mixer with the paddle attachment.
  • One at a time, add the eggs, mixing on medium speed until each is incorporated into the dough.
    4 large eggs
  • On low speed, mix in 1 cup of Parmesan, the bacon, and the chives until just combined.
    1¼ cups Parmesan cheese, 1 tablespoon chives
  • Transfer the dough to a pastry bag fitted with a ½-inch tip. Pipe about 2 inches of the dough onto each circle on the parchment paper. Press the tips of the dough down with moistened fingers. (have a small bowl of water nearby).
  • Top the puffs with equal amounts of the remaining Parmesan.
  • Bake until puffed and golden, about 20 minutes. Turn the oven off and use a large wooden spoon to crack the oven open for 15 minutes (see video for reference). Serve warm.

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. 
Remember to let the dough cool down before mixing in the eggs. They don't have to become room temperature but should be around 140°F. This takes about 15 to 20 minutes to cool down. 
The pastry dough can be made 1 to 2 days in advance. Keep covered in the fridge and let come to room temperature before piping the dough.
If you don't have pastry bags, use a spoon (or ice cream scoop) to form small balls on the parchment paper. 

Nutrition

Calories: 193kcal | Carbohydrates: 16g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 548mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 0.4mg | Calcium: 210mg | Iron: 0.3mg

POST UPDATE: This recipe was originally published in August 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in November 2023!

Philly Cheesesteak Egg Rolls

by 7 Comments

Of all the appetizers we’ve ever created or served, this may be the most amazing of all of them.

If you love Philly Cheesesteaks and if you love Chinese Egg Rolls, you are going to fall madly in love with this over-the-top delicious party appetizer. Your guests will be blown away when you serve these at your next gathering. Trust us on this one!

A close-up view of a row of Philly cheesesteak egg rolls that have been split in half and sitting on a white platter.

How To Make Philly Cheesesteak Egg Rolls

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 a handful of key ingredients to put this party appetizer over the top in deliciousness. Here’s what you’ll need to have on hand:

Ribeye steak – Freeze it and then let it thaw for 45 minutes before slicing it. You can also use any kind of good quality strip steak.
Oil – Olive oil or vegetable oil for sautéing.
Onion – Chopped.
Green bell pepper – Seeded and chopped.
Seasonings – Salt and pepper.
Soy sauce – Can use regular or low-sodium.
Provolone cheese – Buy a ½ lb block from your supermarket deli and then shred it with your food processor or a box grater.
Egg roll wrappers – Usually found with the vegan ingredients in the produce section (or cold section) of many supermarkets.
Water – For sealing the egg rolls.
Oil – Vegetable, for frying.
Hot chili oil – Optional, but it adds great depth of flavor to the egg rolls.
Sour cream topping – Just combination of sour cream and mayonnaise mixed with chili powder and garlic powder.
Chives – Finely snipped, for garnish.

EXPERT TIP: For the perfect filling, we recommend freezing your steak, letting it thaw somewhat, and then very carefully slicing on a mandolin or with a sharp knife. After cooked with the onions and peppers, pulse the mixture a few times in your food processor (or with a knife).

A close-up view of thin strips of ribeye steak and sautéed onion and green bell pepper pieces cooking in a silver skillet.

Tips for Perfect Philly Cheesesteak Egg Rolls

Use Ribeye Steak – Ribeye steak is the traditional cut of meat used in Philly cheesesteaks and will give your egg rolls the most authentic flavor.

Use High-Quality Cheese – Use a top-notch melty cheese such as provolone for the best authentic flavor and texture. Get a block from the deli and shred it.

Roll the Egg Rolls Tightly – Roll the egg rolls tightly to prevent them from falling apart during frying and to ensure that they cook evenly.

Fry Until Golden Brown – Fry the egg rolls until they’re golden brown and crispy on the outside, which will give them a nice crunch and help the cheese to melt and become gooey.

EXPERT TIP: To roll the egg rolls, place about 1 tablespoon of the cheese down the middle of the egg roll wrapper, from one corner to the other. Top with about ¼ cup of the meat mixture. Top with more cheese, and then roll sealing the ends. Rub the edges of the wrapper with water to help the wrappers completely seal.

Four images of a person filling an egg roll wrapper with Philly cheesesteak meat and then completing the process of rolling and sealing it.

How To Bake or Air Fry the Egg Rolls

Frying the egg rolls in hot oil (340 to 345°F) gives them the crispiest, most authentic taste and texture. However, you can bake them or cook them in your air fry, too, if desired.

To bake them, simply assemble as directed and then brush them all over with vegetable oil. Place on baking sheets lined with parchment paper and bake in a 400°F oven for 16 to 18 minutes, until browned and crispy.

To air-fry them, first spray the basket of your air fryer with olive oil or cooking spray. Place the egg rolls in the basket and spray the tops of them with more oil. Air fry for 6 minutes at 400°F, then flip them over and air fry for another 6 minutes.

Or, deep-fry them in oil until crispy. Flip frequently so they will brown evenly.

Two Philly cheesesteak egg rolls in a metal spider over a cast-iron skillet filled with hot oil.

Other Amazing Party Appetizers to Try

If you are throwing a fabulous party, you’ll want to have plenty of fabulous appetizers. Here are a collection of true winners:

Sausage-Stuffed Mushrooms
Oysters Rockefeller
Bacon Parmesan Gougères
Marinated Olives
Spanish-Style Garlic Shrimp
Warm Sausage, Spinach, and White Bean Dip
Southern Crab Beignets
Beef Negimaki
Seared Shishito Peppers

These are absolutely amazing appetizers that are always a hit when served to guest. But, in the meantime, aren’t these grabbing your attention?

An overhead view of a platter of four Philly cheesesteak egg rolls that have been split in half and drizzled with a sour cream sauce.

If you’re looking for an appetizer to serve at your party that will literally have everyone raving, this is the one.

You can make the eggs rolls up to a day in advance. Simply keep them covered and in the refrigerator. You can even freeze them for a couple of months.

Quickly fry and then serve them. Brace yourself for plenty of ‘ooh’s’ and ‘ah’s!’

A Philly cheesesteak egg roll that has been cut in half and the two halves are sitting on a white plate upright.

Ready to make the best party appetizer of all time? Go for it!

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

A close-up view of a row of Philly cheesesteak egg rolls that have been split in half and sitting on a white platter.
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5 from 2 votes

Philly Cheesesteak Egg Rolls

This may be the most delicious appetizer we've ever made or served. The Philly cheesesteak mixture combined with the melty provolone cheese wrapped up in a crunchy fried egg roll wrapper is just amazing. The chili oil and sour cream sauce bring it all together.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 723kcal
Author: Kris Longwell

Equipment

  • Large skillet for frying or a deep fryer
  • mandolin or sharp knife
  • Food processor or sharp knife

Ingredients

  • 1 lb ribeye steak frozen, and then thawed for 45 minutes
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 green bell pepper seeded and chopped
  • 1 tablespoon soy sauce
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper ground
  • 6 egg roll wrappers
  • 2 cups Provolone cheese grated
  • vegetable oil for frying
  • chili oil optional, for serving
  • 2 tablespoon chives snipped

For the Sour Cream Sauce

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder

Instructions

  • Once the steak has started to thaw a bit (not too much), very carefully slice the steak on your mandolin set at ⅛" or slice with a sharp knife. You won't be able to slice the entire steak. Save what you can't slice on the mandolin for another use.
    1 lb ribeye steak
  • Heat the oil in a large skillet over medium heat. Add the onion and peppers and sauté until soft, about 4 minutes. Stir in the soy sauce and cook for another minute.
    1 tablespoon olive oil, 1 medium onion, 1 green bell pepper, 1 tablespoon soy sauce
  • Add the steak and cook, stirring often, until no longer pink. Stir in the salt and pepper. Carefully transfer the meat mixture to your food processor and pulse a few times (don't over-process, just need a rough chop). Or, give the meat mixture a rough chop with a large knife. Set aside.
    ½ teaspoon Kosher salt, ½ teaspoon black pepper
  • Place an egg roll wrapper on a cutting board and moisten your fingers with water. Rub water along the edges of the wrapper. Place about 1 tablespoon of the grated Provolone cheese down the middle of the wrapper, from one corner to the other. Spoon about ¼ cup of the meat mixture over the cheese and top with another tablespoon of cheese.
    6 egg roll wrappers, 2 cups Provolone cheese
  • Fold one edge of the wrapper over the filling and tuck in the other side. Fold in the ends to seal. Roll the wrapper to completely seal. Set aside and repeat the process until all the meat mixture has been used. You should have 6 to 8 egg rolls.
  • Meanwhile, heat the vegetable oil in a large sturdy skillet (or your deep fryer) to 340°F. Working in batches, very carefully lower the egg rolls into the hot oil, not overcrowding the pan. Use metal tongs (or a couple of forks) to turn the egg rolls in the oil, working to have the rolls turn golden, without burning in any spots. Remove to a paper towel-lined plate. Repeat with remaining egg rolls.
    vegetable oil
  • Meanwhile, mix together the sour cream sauce ingredients.
    ½ cup sour cream, ½ cup mayonnaise, 1 teaspoon chili powder, 1 teaspoon garlic powder
  • To serve, slice the egg rolls in half, on the diagonal. Drizzle hot chili onto a platter and then place the cut rolls on the platter. Spoon some of the sour cream sauce over the top and sprinkle on chives. Serve at once.
    chili oil, 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. 
If you don't want to slice the steak, you can substitute thinly sliced roast beef from the deli department at your supermarket. But, the thinly sliced steak delivers authentic taste and texture. 
The egg rolls can be assembled up to 12 hours in advance. Keep covered in the fridge and let come to room temperature before frying. 
See the blog post for instructions on how to bake or air-fry the egg rolls. 

Nutrition

Calories: 723kcal | Carbohydrates: 19g | Protein: 44g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 790mg | Potassium: 581mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1123IU | Vitamin C: 27mg | Calcium: 562mg | Iron: 3mg

Cream Cheese Apple Bars with Pecan Streusel

by 6 Comments

This delectable dessert is the true celebration of everything we love about baking in the fall!

Perfect served warm, room temperature, or even chilled. We love to serve it with homemade warm caramel sauce, but, honestly, it’s amazing on its own. Perfect for the holiday season and beyond.

Cream cheese apple bars with pecan streusel on a white plate

How to Make Cream Cheese Apple Bars with Pecan Streusel

 

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

Nothing exotic with this recipe at all. Below is what you’ll need to have on hand.

For the Shortbread Crust
Pecans – Roughly chopped
Brown sugar – Light or brown, whatever you prefer or have on hand.
Butter – Softened to room temperature.
Vanilla extract
Flour – All-purpose
Salt – Kosher

For the Cream Cheese Filling
Cream cheese – Room temperature.
Sugar – Granulated.
Eggs – Room temperature, if possible.
Lemon – Both zest and juice.
Vanilla extract

For the Apple Filling
Apples – We recommend Granny Smith.
Sugar – Granulated
Spices – Cinnamon, nutmeg, and allspice.
Lemon – Zest and juice.
Vanilla extract

For the Streusel
Brown sugar – Light or dar, whatever you prefer or have on hand.
Flour – All-purpose.
Oats – Old-fashioned.
Toffee bits – Heath is our favorite.
Pecans – Chopped
Salt – Kosher.
Butter – Softened to room temperature.

EXPERT TIP: Be sure to let the crust cool on a wire rack before spreading the cream cheese filling over the top of it. It only takes about 15 to 20 minutes for the crust to cool.

cream cheese batter pouring onto crust for cream cheese apple bars

Tips for Making Perfect Cream Cheese Apple Bars

Make Sure Butter and Cream Cheese are Room Temperature – This will allow you to make a flaky, tender crust and very creamy filling.

Use a Food Processor – This makes the pecans a uniform size for the crust and makes preparing it easy and fast.

Let the Bars Cool Completely – Letting the bars cool completely before cutting will allow them to set and make them easier to cut cleanly. If you want to serve warm, simply reheat in the microwave or on a low-temp oven.

EXPERT TIP: We love all types of apples, but we find that Granny Smith apples work best.

Diced apples for cream cheese apple bars

How To Serve

As mentioned, these can be served warm, room temperature, or even chilled.

We like to cut them into bars once they have completely cooled off. Be sure to chill them so the filling will completely set. You can serve them warm right out of the oven, but they will be a little messy (see video for reference).

It’s not necessary, but a drizzle of homemade caramel sauce truly puts them over the top.

Pecan Oatmeal streusel in a glass bowl

Other Fall Baking Recipes to Try

Fall is such a glorious time for baking. Here are some of our favorite recipes that we’re pretty certain you and your family will love, too!

Apple and Caramel Pie
Sweet Potato Pie with Pecan Topping
Homemade Apple Pie
Classic Pumpkin Pie
Pumpkin Whoopie Pies
Homemade Pecan Pie
Sweet Potato Bundt Cake with Brown Sugar Frosting
Butterscotch and Pumpkin Bread
Banana Nut Bread
Apple Cider Doughnuts

These are all wonderful in their own way, but, in the meantime, aren’t these bars calling your name?

Cream cheese apple bars on a spatula

If you’re looking for a delicious fall dessert that will put a smile on the faces of the one’s you love…you’ve come to the right place.

These are even better with a drizzle of warm caramel sauce of the top.

Make these bars, and you will have lots of happy folks in your home.

Cream cheese apple bars with pecan streusel on a white plate.

Ready to make the best fall 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 close-up view of a cream cheese apple bar with pecan streusel topping sitting on a white dessert plate.
Print Recipe
5 from 2 votes

Cream Cheese Apple Bars with Pecan Streusel

These Cream Cheese Apple Bars with Pecan Streusel are the quintessential fall dessert to fall in love with.  So heartwarming and a little decadent...they are simply divine.  You can serve them warm, but we love them chilled with a little warmed caramel sauce drizzled over the top. Heavenly. 
Prep Time40 minutes
Cook Time45 minutes
Cool30 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 752kcal
Author: Kris Longwell

Equipment

  • 9"x13" baking dish

Ingredients

For the Pecan Shortbread Crust

  • 1 cup pecans chopped
  • ½ cup brown sugar light or dark
  • 1 cup unsalted butter 2 sticks, room temperature
  • ½ teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • ½ teaspoon Kosher salt
  • 2 tablespoon butter softened, for greasing the dish

For the Cream Cheese Filling

  • 2 8 oz. packages cream cheese softened, room temperature
  • ¾ cup sugar
  • 2 large eggs
  • ½ teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

For the Apple Filling

  • 3 large Granny Smith apples peeled, cored and chopped
  • 3 tablespoon sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon lemon zest
  • ½ teaspoon lemon juice
  • 1 teaspoon vanilla extract

For the Pecan-Oatmeal Streusel

  • 1 cup brown sugar light or brown
  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • ½ cup toffee bits we use Heath bar bits
  • ½ cup pecans chopped
  • ½ teaspoon Kosher salt
  • ¾ cup unsalted butter softened, room temp
  • 1 cup caramel sauce, warmed purchased or homemade, optional

Instructions

Make the Pecan Shortbread Crust

  • Preheat oven to 350°F.
  • In a food processor, pulse together the pecans and the sugar for 30 seconds.
    1 cup pecans, ½ cup brown sugar
  • In a mixer, on medium speed, beat the butter, vanilla, and pecan/sugar mixture until creamed and fluffy, about 2 minutes.  Mix in the flour and salt until just combined.
    1 cup unsalted butter, ½ teaspoon vanilla extract, 2¼ cups all-purpose flour, ½ teaspoon Kosher salt
  • Press the shortbread into the bottom of a 9"x13" baking dish that has been well-greased with butter, shortening, or cooking spray.  Use a fork to puncture the crust all over.
    2 tablespoon butter
  • Bake for 15 minutes until lightly browned.  Remove from oven and let cool on a wire rack. 

Prepare the Cream Cheese Filling

  • In a medium bowl, mix (stand mixer our hand-held mixer) beat the cream cheese and sugar until smooth.
    2 8 oz. packages cream cheese, ¾ cup sugar
  • One at a time, add the eggs, beating well after each addition.
    2 large eggs
  • Add the lemon zest and lemon juice along with the vanilla and beat until combined.  
    ½ teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon vanilla extract
  • Spread the filling over the cooled shortbread. 

Prepare the Apple Filling

  • In a separate bowl, stir together the apples, sugar, cinnamon, nutmeg, allspice, lemon zest, lemon juice, and vanilla.
    3 large Granny Smith apples, 3 tablespoon sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, ½ teaspoon lemon zest, ½ teaspoon lemon juice, 1 teaspoon vanilla extract
  • Spread the apple mixture over the cream cheese mixture. 

Prepare the Pecan-Oatmeal Streusel

  • In a medium bowl, stir together brown sugar, flour, oats, toffee bits, pecans, and salt.  Carefully fold in the butter with a fork, until incorporated. The mixture will be a bit crumbly. 
    1 cup brown sugar, 1 cup all-purpose flour, 1 cup old-fashioned oats, ½ cup toffee bits, ½ cup pecans, ½ teaspoon Kosher salt, ¾ cup unsalted butter
  • Sprinkle the streusel over the apples. 

Finish Off the Bars

  • Bake until set, about 30 minutes.  Let cool for 30 minutes on a rack.
  • Serve warm, or cover and chill in the refrigerator.  Serve with warm caramel sauce, if desired. 
    1 cup caramel sauce, warmed

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. 
Remember to set your butter and cream cheese out at least 2 hours before you start preparing the bars. 
The bars can easily be cut after the dish has completely cooled. You can serve them warm out of the oven, but the cream cheese filling will ooze a bit.
The bars will keep covered in the fridge for up to 7 days. They can be frozen for several months. 

Nutrition

Calories: 752kcal | Carbohydrates: 89g | Protein: 7g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 248mg | Potassium: 237mg | Fiber: 4g | Sugar: 55g | Vitamin A: 1085IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 3mg

POST UPDATE: This recipe was originally published in September 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in November 2023!

Chicken and Broccoli Stir-Fry with Mushrooms

by 2 Comments

If you love Chinese take-out, you are going to flip for this recipe.

We love all kinds of stir-fry, but there is something extra special with this particular recipe. Seek out the fermented black beans, if possible. They add an umami flavor that is just amazing. And, of course, perfectly steamed rice makes it all come together perfectly.

A straight-on view of a shallow bowl filled with steamed white rice topped with chicken and broccoli stir-fry with chop sticks on the side of the bowl.

How To Make Chicken and Broccoli Stir-Fry with Mushrooms

 

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 may need to make a quick trip to your favorite Asian food market to grab a couple of items listed below, or, order them online.

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

Fermented Black Beans – These are critical to giving this stir-fry its amazing umami taste. You can’t substitute regular black beans. You’ll need to go to an Asian market or order them online.
Chinese Cooking Wine (Shaoxing Wine) – This can be found in the Asian section of many well-stocked supermarkets, at Asian markets, or online. A perfectly fine substitute is a good-quality dry Sherry.
Chicken – We recommend boneless, skinless chicken thighs. The dark meat adds depth of flavor. However, boneless, skinless chicken breasts will work, too. Cut into bite-sized chunks.
Seasonings – Salt and pepper
Sesame Oil – Found in the Asian section of most well-stocked supermarkets, or Asian markets, or online.
Peanut Oil – This is ideal for high-heat stir-frying. Vegetable oil can be substituted. We don’t recommend stir-frying with olive oil.
Garlic – Minced.
Ginger – Be sure to use fresh garlic. Chop it finely.
Broccoli – Fresh florets are definitely best, but frozen could be used in a pinch. Allow to thaw completely and pat it dry.
Shallot – Chopped finely. White or red onion can be substituted.
Chicken Stock – Either stock or broth can be used.
Mushrooms – We love using ‘straw’ mushrooms, roughly chopped (or broken). These can be found at your Asian food market or online. Sliced button mushrooms can be substituted. Stir-fry them before you add the broccoli.
Steamed Rice – Or cooked lo mein noodles.
Thai Basil – Chopped. This is for garnish and is optional. Regular basil is a good substitute.
Soy Sauce – For serving.

EXPERT TIP: Cut the broccoli into bite-sized florets. As they stir-fry, they will reduce in size. Don’t overcook them. They will soften very quickly in the high heat.

A person transferring broccoli florets from a white bowl into a wok on a gas stove with sautéed shallots, ginger, and garlic in it.

Tips For Perfect Chicken and Broccoli Stir-Fry with Mushrooms

Allow The Chicken to Marinate – The sesame oil imparts a delicious flavor to the seasoned chicken. Allow it to chill in the sesame oil for at least 20 minutes, or up to overnight.

Get the Fermented Black Beans – Fermented black beans are a traditional ingredient in Chinese stir-fries and add a rich, savory flavor to the dish. Easily order them online or find them at your local Asian market.

Stir-Fry Quickly Over High Heat – Stir-fry the chicken and vegetables quickly over high heat to retain their crisp texture and prevent them from becoming overcooked and mushy.

EXPERT TIP: ‘Mise en place’ (everything in its place) is critical when stir-frying. All components of the dish cook very quickly, which is why it is important to have everything prepped and easy to reach once you start cooking.

Chunks of cooked chicken thighs transferring from a white bowl into a wok on a gas stove that is filled with sautéed mushrooms, broccoli, and vegetables.

How To Serve

First, you’ll need to decide if you want to serve the dish over cooked rice or noodles. Both are wonderful choices.

When serving, either have the rice (or noodles) in a large bowl and allow guests to place as much as they want on the plates, or, go ahead and provide the rice (or noodles) on the plates and let guests top it with the stir-fry.

We love to serve it with chopped Thai basil (or just regular basil) and soy sauce. Low-sodium soy sauce is always a good option.

EXPERT TIP: If you don’t have a wok, this dish can easily be prepared in a large skillet.

An overhead view of a wok filled with stir-fried chicken, broccoli, and mushrooms with a wooden spoon inserted off to the side.

Other Classic Chinese “Take Out” Recipes to Try

We just love cooking all kinds of Asian dishes at home. Here are some of our favorites that we’re pretty sure you will love, too.

Beef and Broccoli Stir-Fry
Vegetable Stir-Fry
Authentic General Tso’s Chicken
Crispy Sesame Chicken
Kung Pao Shrimp
Mongolian Beef
Classic Chicken Fried Rice
Pork Dumplings with Peanut Sauce
Slow-Cooker Chicken Chow Mein

These are all absolutely amazingly delicious. But, in the meantime, isn’t this calling your name right now?

An overhead view of two shallow bowls filled with white rice topped with chicken and broccoli stir-fry both sitting next to a bowl of white rice.

This is one of our favorite Chinese dishes to prepare at home.

Leftovers, just like take-out, keep perfectly fine in the fridge and can easily be reheated in the microwave or on the stove the next day (but, it’s definitely best when served fresh).

If you can’t find the fermented beans, just omit them. You won’t get that extra umami burst of flavor, but it will still be delicious.

EXPERT TIP: The addition of soy sauce is optional, but we love the added depth of flavor it provides.

A person pouring soy sauce from a small ceramic jug onto a bowl filled with chicken and broccoli stir-fry over steamed white rice.

Ready to make a dish that will rival any Chinese takeout 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 shallow bowl filled with a layer of white rice topped with chicken and broccoli stir-fry with mushrooms.
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Chicken and Broccoli Stir-Fry with Mushrooms

Once you get a hold of all of the ingredients, this stir-fry is easy to prepare but is very authentic in taste. Find fermented black beans and straw mushrooms in your local Asian market, or online. Be sure to get your wok piping hot, and do all the prep work before you start cooking!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Entree
Cuisine: Asian / American, Chinese
Servings: 4 people
Calories: 368kcal
Author: Kris Longwell

Equipment

  • Wok or large skillet

Ingredients

  • ¼ cup fermented black beans
  • ½ cup Chinese cooking wine aka: Shaoxing wine, can substitute Sherry
  • 1 lb chicken thighs boneless, skinless, cut into pieces
  • Salt and pepper
  • 1 tablespoon toasted sesame oil
  • 2 tablespoon cornstarch
  • 2 tablespoon peanut oil
  • 4 cloves garlic minced
  • 1 tablespoon ginger fresh, peeled and finely chopped
  • 6 oz broccoli florets 3¾ to 4 cups, fresh
  • 1 medium shallot chopped, usually about ½ cup
  • ¼ cup chicken stock
  • 1 15 oz. can straw mushrooms drained, whole or broken (see NOTES)
  • ½ cup Thai basil leaves for garnish (optional), chopped
  • 3 cups steamed white rice

Instructions

Prep the Beans and Chicken

  • In a bowl, soak the black beans in the wine for 20 minutes, or up to overnight. Drain, reserving the wine.
    ¼ cup fermented black beans, ½ cup Chinese cooking wine
  • In another bowl, liberally season the chicken pieces with salt and pepper. Pour the sesame oil over the chicken and then stir until fully coasted. Cover and chill for at least 20 minutes, or up to overnight.
    1 lb chicken thighs, Salt and pepper, 1 tablespoon toasted sesame oil

Stir-Fry

  • In a small bowl, make a slurry by mixing together the cornstarch with 1 to 2 tablespoon water. The mixture should be slightly thick, but not paste. Adjust with a little more cornstarch (or water), if necessary.
    2 tablespoon cornstarch
  • Heat the peanut oil over high heat in your wok or large skillet.
    2 tablespoon peanut oil
  • Add the chicken and stir-fry, until starting to brown, about 3 minutes.
  • Transfer the chicken to a bowl (don't worry, you're not done cooking it yet).
  • Add the garlic, ginger, and black beans to the wok and stir-fry until fragrant, about 30 seconds.
    4 cloves garlic, 1 tablespoon ginger
  • Add the broccoli and shallots and stir-fry for 1 minute.
    6 oz broccoli florets, 1 medium shallot
  • Add the stock, reserved wine, ½ teaspoon salt, and cornstarch slurry. Stir to combine.
    ¼ cup chicken stock
  • Return the chicken to the pan, add the mushrooms, and stir-fry for another minute or so until the sauce thickens somewhat.
    1 15 oz. can straw mushrooms
  • Serve immediately over rice (or noodles), and garnish with the basil, if using, and soy sauce passed at the table.
    ½ cup Thai basil leaves, 3 cups steamed white rice

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 love the taste of dark chicken meat (ie, chicken thighs), however, boneless, skinless chicken breasts can be substituted with no problem. 
Fermented beans are actually soybeans that have been salted and then fermented. They can be found at Asian markets or online (see link in the post). Canned black beans are not a good substitute. If you can't get them, just omit them. 
Straw mushrooms can be found in Asian markets or online. If you can't get them, you can use sliced fresh mushrooms. Sauté them along with the vegetables, before adding the broccoli. 
Leftovers will keep covered in the fridge for up to 5 days. Reheat in the microwave on HIGH for 1 to 2 minutes, or on the stove over medium heat. 

Nutrition

Calories: 368kcal | Carbohydrates: 2g | Protein: 16g | Fat: 2g | Saturated Fat: 0.2g | Sodium: 15mg | Fiber: 1g | Sugar: 0.5g | Calcium: 3mg | Iron: 0.2mg

POST UPDATE: This recipe was originally published in January, 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October, 2023.

Louisiana Dirty Rice

by 10 Comments

If you love Louisiana cuisine, Cajun to be exact, then you’ve probably enjoyed this dish plenty of times. Making it at home is so much fun!

We’re not born and raised in Louisiana, but, we visit as often as we can, and every single time we fall in love with the people and cuisine even more than the last. This classic dish is one of our favorites and easy to prepare at home. Be sure to make a batch of perfectly steamed rice, and you’ll be set.

A straight-on view of a white serving bowl filled with Cajun dirty rice topped with chopped scallions and several dashes of cayenne hot sauce.

How To Make Cajun Dirty 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

Legend has it that this dish is called ‘dirty’ because it looks ‘dirty.’ We think it looks beautiful, especially after you take that first bite. The ingredients can be adapted to your own likings, but chicken livers, ground pork, and rice are common.

Oil – Vegetable, canola, or olive are all acceptable.
Pork – Ground. We’ve tried breakfast sausage before, and it’s delicious, too, but not commonly used.
Chicken livers – Found in the poultry section of most well-stocked supermarkets. Sometimes they are in the frozen section.
Seasonings – Salt, pepper, and chili powder (cayenne is more common, but we love a good-quality chili powder).
Onion – Finely chopped.
Celery – Finely chopped.
Garlic – Minced.
Jalapeño – Seeded and finely chopped. Leave some of the seeds in for extra heat.
Oregano – Dried is great. Double the amount if using fresh.
Rice – Steamed. It should be wet and not dried out.
Scallions – Chopped.
Parsley – Chopped, optional. It’s for garnishing.

EXPERT TIP: As you are cooking the puréed chicken livers and ground pork, it’s good if it sticks to the pan a little. You want to get an almost crusty texture.

A straight-on view of a large cast-iron skillet partially filled with Cajun dirty rice with a wooden spoon inserted into the middle.

Tips For Making Perfect Cajun Dirty Rice

Don’t Forget the Chicken Livers -Chicken livers are a traditional ingredient in dirty rice and add a rich, earthy flavor to the dish. Purée them in a blender or food processor.

Cook the Livers and Pork on High Heat – Let the livers and pork rest on the hot skillet without stirring periodically. It will start to stick to the pan. Then scrape it up. This adds wonderful texture to the dirty rice.

Use Long-Grain Rice – Steamed long-grain rice is the traditional rice used in dirty rice and will give the dish a fluffy texture and nutty flavor. Instant-rice can be used in a pinch, but long-grain is best.

A large bowl of cooked white rice being transferred into a large skillet of a simmering sauce with cooked sausage, scallions, and herbs.

How To Serve

This dish is filling and makes a nice main coarse meal. However, it’s also an amazing side dish to some of the classic entree dishes listed below.

It also reheats beautifully. Simply reheat in a skillet over medium heat with a few more splashes of chicken broth.

Be sure to serve it with your favorite hot sauce, such as Crystals, Louisiana-Style, or Tabasco!

We love to serve it family-style right out of the skillet we prepare it in.

An overhead view of a large black cast-iron skillet filled with Cajun dirty rice with a big wooden spoon inserted into the middle of it.

Other Classic Louisiana-Style Recipes to Try

If you love Cajun, Creole, New Orleans, or any style of Louisiana cuisine, you will absolutely love these classic dishes. Just remember: New Orleans is not considered Cajun or Creole, although there is plenty of Cajun food served there.

Classic Jambalaya
Crawfish Étoufée
Shrimp and Okra Gumbo
Chicken and Sausage Gumbo
Creole Chicken and Rice
Red Beans and Rice
Fried Catfish Po-Boy
Authentic Muffuletta
Classic Beignets

These are all nothing short of amazing. But, in the meantime, isn’t this bowl of yumminess catching your eye?

An overhead view of a white serving bowl filled with a pile of Cajun directy rice with a fork stuck on the side and fresh scallions and parsley along the outside of the bowl.

Dirty Rice has a long, challenging history, and comes from a dark place in the United State’s history. But it is steeped in tradition and has found its place in culinary excellence.

This dish has been a mainstay in our home for many years.

We also know it is very near and dear to so many, especially generations from Cajun country down in beautiful Louisiana.

This is sure to become a family favorite. And, don’t worry about the chicken livers. No one will identify the flavor. It just gives a depth of taste that is truly wonderful.

A large wooden spoon raising a heaping pile of Cajun dirty rice from a large black skillet filled with the same.

Ready to make the best Cajun dish this side of the Bayou? 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 serving bowl filled with Cajun dirty rice topped with chopped scallions and several dashes of cayenne hot sauce.
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5 from 2 votes

Louisiana Dirty Rice

Dirty Rice, often called Cajun Rice, is deeply flavorful and is perfect for a main dish, but also makes a wonderful side. Don't worry about the chicken livers, once puréed, they cook easily and don't make the dish taste like liver. They just add a depth of flavor that is wonderful.
Prep Time15 minutes
Cook Time20 minutes
Preparing the rice30 minutes
Total Time1 hour 5 minutes
Course: Entree or Side Dish
Cuisine: Cajun, Louisiana
Servings: 6 people
Author: Kris Longwell

Ingredients

  • 3 tablespoon vegetable oil
  • 8 oz ground pork
  • ¼ cup chicken livers (about 4 oz), puréed
  • 1½ teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon chili powder
  • 1¾ cups chicken stock
  • 1 medium onion chopped
  • 2 stalks celery stalks chopped
  • 3 cloves garlic minced
  • 1 jalapeño stemmed, seeded, and finely chopped
  • 1 tablespoon oregano dried
  • 3 cups steamed rice (recipe below)
  • 1 bunch scallions chopped, plus extra for garnish
  • 2 tablespoon parsley chopped
  • Louisiana-style hot sauce for serving

Steamed Rice

  • 1½ cup long-grain rice
  • 2 cups water
  • 2 bay leaves
  • Pinch Kosher salt

Instructions

  • In a large skillet, heat the oil over high heat. Once hot, add the pork and chicken livers and cook, stirring, until browned.
    3 tablespoon vegetable oil, 8 oz ground pork, ¼ cup chicken livers
  • Add salt, pepper, and chili powder and stir often, but not constantly: The idea is to get the meat to stick to the pan and get a little crusty.
    1½ teaspoon Kosher salt, ½ teaspoon ground black pepper, ½ teaspoon chili powder
  • Add ¼ cup of the chicken stock and simmer until it has evaporated, allowing the meat mixture to get browned and crusty and stick to the pan once again.
    1¾ cups chicken stock
  • Add the onion, celery, garlic, jalapeño, and oregano and cook, stirring, until the veggies are nicely browned and crusty and beginning to stick to the pan.
    1 medium onion, 2 stalks celery stalks, 3 cloves garlic, 1 jalapeño, 1 tablespoon oregano
  • Add the rice (recipe below), the remaining 1½ cups broth, the scallions, and parsley.  Stir until the liquid is absorbed and the rice is heated through, about 5 minutes.  
    3 cups steamed rice, 1 bunch scallions, 2 tablespoon parsley
  • Serve at once, garnishing with extra chopped scallions and hot sauce on the side.
    Louisiana-style hot sauce

How to Make Perfectly Steamed Rice

  • Combine the rice, water, bay leaves, and salt in a medium pan and bring to a boil over medium-high heat.
    1½ cup long-grain rice, 2 cups water, 2 bay leaves, Pinch Kosher salt
  • Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 to 20 minutes.
  • Remove from the heat, and keep covered for an additional 5 minutes.
  • Remove the lid, cool for a few minutes, and then fluff the rice with a fork. 

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. 
Chicken livers can usually be found in containers in the poultry section of most well-stocked supermarkets. Sometimes they are frozen. Chicken livers are traditional for dirty rice. They don't make the rice have a strong chicken liver taste at all. If desired, you can leave them out and you'll still have a tasty dish. 
Leftovers will keep covered in the fridge for up to 6 to 7 days. It can be frozen for up to 4 to 6 months. Reheat in a skillet over medium heat with a few splashes of broth. 

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

Hungarian Goulash

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This recipe might be a little different than the goulash your mom used to make.

The flavors in this traditional stew are deeply satisfying and will warm you on a chilly night. No need to purchase an expensive cut of beef because the slow cooking in the savory sauce will turn it into melt-in-your-mouth delicious. Serve with cloverleaf dinner rolls for a comfort meal your family will devour.

An overhead view of a black cast-iron pot filled with Hungarian goulash with chunks of beef, yellow potatoes, red bell peppers, and a brown sauce.

How To Make Hungarian Goulash

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

Bacon – Go with regular slice or thick slice, they both are excellent.
Beef – Pick a roast that is nicely marbled, but not expensive. A chuck roast is best.
Seasonings – Salt, pepper, smoked paprika, caraway seeds, and fresh oregano (or dried, if necessary).
Onions – Chopped
Tomato paste – For depth of flavor.
Wine – We prefer a good white wine (Chardonnay), but you could also go with a red (Cabernet).
Beef broth – Broth or stock is great. You could substitute chicken broth.
Red bell pepper – Seeded and cut into strips.
Potatoes – Yukon gold are great, quartered.
Egg noodles – Cooked until just tender.
Sour cream – For garnish
Parsley – Optional, but it makes a nice garnish.

EPXERT TIP: Cut the meat into bite-sized chunks and then brown it in the bacon grease. The meat won’t be fully cooked, but will later as it slowly simmers in the sauce.

An overhead view of a black pot filled with chunks of chuck roast that have been browned in olive oil.

Tips for Perfect Hungarian Goulash

Use the Right Cut of Meat – Choose a tough, fatty cut of beef, such as chuck or brisket, that will become tender and flavorful when slow-cooked.

Use Hungarian Paprika – Hungarian paprika is the key ingredient in goulash, and using a high-quality, fresh paprika will give your dish an authentic flavor. Smoked paprika is a great choice, too.

Cook Slowly – Goulash is a slow-cooked dish that requires patience and time to develop its rich flavor and tender texture.

Add Sour Cream at the End – Adding a dollop of sour cream at the end of cooking will give the goulash a creamy, tangy flavor that complements the rich, savory beef and paprika.

EXPERT TIP: Don’t add the potatoes or bell peppers until the last hour of cooking. If you add them too soon, they will be extremely soft and even mushy.

A person dumping quartered chunks of gold potatoes into a pot of simmering chunks of beef, bell peppers in a beef sauce.

How To Serve

You’ll want to serve this right out of the pot with a nice big ladle.

Be sure to have plenty of sour cream on hand.

We love to serve the stew over cooked egg noodles, but it’s also delicious over steamed rice.

A close-up view of a white bowl filled with Hungarian goulash over egg noodles and topped with a dollop of sour cream.

Other Amazing Stew Recipes to Try

There is nothing much more hearty than a comforting stew. Here are some of our favorites that we are certain you and your family will love.

Hearty Beef Stew
Slow-Cooker Beef Stew
Smoked Ham and White Bean Stew
Pozole (Pork and Hominy Stew)
Classic Brunswick Stew
French Chicken Stew
Instant Pot Smoked Sausage Stew
Cioppino (San-Francisco-Style Seafood Stew)

These are all amazing, without a doubt. But isn’t this catching your eye right about now?

A straight-on view of two bowls of Hungarian goulash sitting next to two tall glasses of amber beer.

This version is different than the Americanized version that so many of us remember.

It takes a little more effort, but, boy, oh boy, is it worth it.

And, leftovers are even better the next day, and it freezes beautifully.

We guarantee you that this goulash will become and instant family favorite!

A close-up view of a white bowl that is filled with Hungarian goulash tossed with egg noodles and a portion of it missing.

Ready to make the best stew this side of Budapest? 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 cast-iron pot filled with Hungarian goulash with chunks of beef, yellow potatoes, red bell peppers, and a brown sauce.
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Authentic Hungarian Goulash

Hungarian Goulash is different from the Americanized version which is similar to Italian meat sauce. This hearty stew is packed with melt-in-your-mouth beef, tender potatoes, and a savory paprika and caraway sauce that will warm you to the bones.
Prep Time20 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 50 minutes
Course: Entree / Stew
Cuisine: Hungarian
Servings: 8 people
Calories: 441kcal
Author: Kris Longwell

Equipment

  • Large pot with lid A Dutch oven or cast-iron pot works well.

Ingredients

  • 4 slices bacon roughly chopped
  • 2 lbs beef chuck or rump, trimmed of any large pieces of fat, and cut into ¼-inch cubes
  • Salt and pepper
  • 2 medium onions chopped, about 2 cups
  • 3 cloves garlic minced
  • 1 tablespoon paprika preferably Hungarian, or smoked
  • 1 teaspoon caraway seeds
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 1 tablespoon tomato paste
  • 1 cup white wine
  • 2 cups beef broth
  • 1 red bell pepper seeded and cut into 1-inch strips
  • 1 lb yellow potatoes peeled and cut into ¾-inch cubes
  • 1 cup sour cream for serving
  • 2 tablespoon fresh parsley chopped, for garnish (optional)

Instructions

  • In a large pot or Dutch oven, cook the bacon until crisp. Remove with a slotted spoon onto a paper towel-lined plate. Set aside. Leave the rendered bacon grease in the pot.
    4 slices bacon
  • Season the beef liberally with salt and pepper. Over medium heat, add the beef to the hot bacon grease and cook until no longer pink on the outside, stirring often, about 10 minutes. Remove the beef from the pot onto a large platter.
    2 lbs beef, Salt and pepper
  • Pour off all but about 2 tablespoon of the grease. Add the onions and sauté over medium-high heat until soft, about 3 to 4 minutes. Add the garlic, and sauté for another minute. Stir in the paprika, caraway seeds, oregano, tomato paste, wine, beef broth, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil.
    2 medium onions, 3 cloves garlic, 1 tablespoon paprika, 1 teaspoon caraway seeds, 1 tablespoon fresh oregano, 1 tablespoon tomato paste, 1 cup white wine, 2 cups beef broth
  • Preheat oven to 300°F.
  • Turn the heat off from the pot and stir in the seared beef. Cover and place in the oven for 2 hours.
  • Remove from the oven and carefully take the lid off. Add the reserved bacon, bell peppers, and potatoes. Stir to combine. Place the lid back on and return to the oven for another hour.
    1 red bell pepper, 1 lb yellow potatoes
  • Remove from oven and gently stir. Serve warm, with sour cream and chopped parsley (if using) as garnish.
    1 cup sour cream, 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. 
Slow-Cooker Method:
  1. Cook bacon, then remove.  Sear seasoned beef in hot bacon grease. Remove and sauté onions and garlic. 
  2. Place beef and onions in your slow cooker and mix in the seasonings, tomato paste, wine, and broth. 
  3. Cook on LOW for 6 hours. Uncover and stir in the reserved bacon, bell peppers, and potatoes. Cook for another 2 hours. 
Leftovers will keep covered in the fridge for up to 1 week and can be frozen for several months. 

Nutrition

Calories: 441kcal | Carbohydrates: 7g | Protein: 23g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 401mg | Potassium: 543mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1196IU | Vitamin C: 24mg | Calcium: 72mg | Iron: 3mg

POST UPDATE: This recipe was originally published in November 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October, 2023!

Beer-Braised Kielbasa with Peppers

by 10 Comments

This dish is the definition of comfort food, especially when the temperatures start to drop outside.

If you like sausage, you are going to absolutely love this dish. Finding top-notch kielbasa from your local butcher is great, but, this dish is so good that store-bought kielbasa (or any fully-cooked sausage) works great. The sauce over best mashed potatoes will probably change your life.

A straight-on view of an antique bowl filled with beer-braised kielbasa and pepper and mashed potatoes sitting next to a tall glass of amber beer.

How To Make Beer-Braised Kielbasa With Peppers

 

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

Oil – Olive oil or vegetable oil are both excellent choices.
Kielbasa – Check with your local butcher. Make sure the sausage has been smoked and is fully cooked. If not, you’ll need to fully cook the sausage first. Store-bought kielbasa is great, too. Any type of smoked sausage will work.
Onion – Yellow or white, cut into thin slices. It will cook down as it is being sautéed.
Bell pepper – Red is our favorite, but you could go with green or yellow, or a combination of them.
Flour – All-purpose, this helps thicken the sauce a bit.
Beer – Pick your favorite ale or lager. We don’t recommend stout beer, or flavored beer (lemon infused).
Thyme – Fresh is best, if using dried, cut the quantity in half.
Stock – Chicken, broth or stock. Beef broth can be substituted, too.
Seasonings – Salt and pepper is all that’s needed.
Mashed potatoes – For serving. Don’t skip this! The sauce was made for it!

EXPERT TIP: Slice the kielbasa at an angle. This gives a little more surface area for each medallion and it looks really nice, too! Be sure to sauté them until nicely browned in spots. They don’t all have to be 100% browned or charred.

A close-up view of medallions of kielbasa sausage that are being sautéed in an oval Dutch oven with a wooden spatula.

Tips for Perfect Beer-Braised Kielbasa with Peppers

Use a Good-Quality Kielbasa – Using a high-quality kielbasa will give your dish a better flavor and texture.

Brown the Kielbasa First – Browning the kielbasa in a skillet before braising it will give it a nice crispy texture and added flavor.

Use a Flavorful Beer – Choose a beer with a rich, full flavor to add depth and complexity to the dish.

A person pouring beer from a brown bottle into a large Dutch oven filled with broth and sautéed onions and red bell peppers.

How To Serve

This dish comes together fairly quickly, however, it can be made up to a couple days in advance, and then reheated on the stove until bubbly.

We love to serve this right out of the pot.

Homemade mashed potatoes are an absolute must. Easy homemade cloverleaf rolls are always a nice touch. Anything that can be use to mop up that amazing sauce is a big bonus.

EXPERT TIP: After you’ve sautéed the kielbasa medallions, you’ll need to remove them from the pot. Place them on a large platter and then transfer them to the sauce and simmer for just another 15 to 20 minutes!

A person dumping sautéed medallions of kielbasa sausage into a Dutch oven from an oval platter.

Other Heart-Warming Sausage Recipes to Try

We love cooking with sausage. It’s versatile and adds such a depth of heartiness to any meal. Here some of our favorites that we are certain you and your family will love, too

Black Bean with Sausage Soup
Grilled Bratwurst Sliders with Beer Cheese Sauce
Sausage and Peppers Hero
Braised Bratwurst with Sauerkraut
Authentic German Currywurst
Fettuccini with Creamy Sausage Sauce
Jambalaya with Sausage, Shrimp, and Chicken
Instant Pot Smoked Sausage Stew

But in the meantime, let’s get back to this amazing Beer-Braise Kielbasa with Peppers!

An overhead view of an oval Dutch oven filled with beer-braised kielbasa and onions with a large wooden spoon inserted into it.

There is just something so fantastic about braising this sausage with the onion and red bell pepper with a good ale. The beer and apple cider impart an amazing flavor and makes the best gravy.

And you won’t believe the smell as it simmers in your kitchen.

It is perfect for entertaining and is always a huge hit. The recipe can easily be doubled and is perfect for game-day gatherings, tailgating, or just a fun Sunday at home.

A close-up view of an antique bowl filled with a helping of beer-braised kielbasa and peppers next to a pile of mashed potatoes and gravy.

Ready to make the most amazing pot of comfort food 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 close-up view of an antique bowl filled with a helping of beer-braised kielbasa and peppers next to a pile of mashed potatoes and gravy.
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4.67 from 3 votes

Beer-Braised Kielbasa with Peppers

This Beer-Braised Kielbasa with Peppers recipe is so comforting and packed with bold flavor. Be sure to get a nice good ale, quality apple cider, and your favorite sausages...and you'll be very happy. And remember, this dish is perfect with homemade mashed potatoes!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree
Cuisine: American / German
Servings: 6 people
Calories: 613kcal
Author: Kris Longwell

Equipment

  • Dutch oven or sturdy large pot with lid

Ingredients

  • 2 tablespoon olive oil
  • 2 lbs kielbasa cut into slices on a diagonal
  • 1 large yellow onion thinly sliced
  • 1 large red bell pepper seeded and thinly sliced
  • 2 tablespoon all-purpose flour
  • 1 cup ale
  • ½ cup apple cider
  • 2 tablespoon thyme thyme, chopped
  • 1½ cups chicken stock
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • Mashed potatoes for on the side

Instructions

  • In a large sturdy pot, preferably a Dutch oven, warm the olive oil over medium-high heat.
    2 tablespoon olive oil
  • Add the sausages and cook until browned, about 12 to 15 minutes, stirring frequently.
    2 lbs kielbasa
  • Transfer kielbasa to a plate and set aside.
  • Add the onion and bell pepper to the pot and reduce the heat to medium. Cook until tender, about 5 minutes.
    1 large yellow onion, 1 large red bell pepper
  • Add the flour and cook, stirring, for 2 to 3 minutes.
    2 tablespoon all-purpose flour
  • Whisk in the ale and cider and then add the thyme, stock, salt, and pepper, continuing to whisk until blended.
    1 cup ale, ½ cup apple cider, 2 tablespoon thyme, 1½ cups chicken stock, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Bring the mixture to a boil.
  • Return the sausages to the pot and cover, while reducing the heat to medium-low.
  • Cook for 15 minutes.
  • Uncover and continue cooking for another 5 minutes, allowing the sauce to slightly thicken.
  • Serve at once with mashed potatoes on the side.
    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. 
If you don't want to cook with beer, then increase the broth/stock by 1 cup.  The flavor won't be quite the same, but it will still be delicious. 
The dish can be made up to several days before serving. Reheat on the stove until bubbly and heated through.  It can also be frozen for several months. Completely thaw before reheating. 
Leftovers will keep in the fridge for 5 to 6 days. 

Nutrition

Calories: 613kcal | Carbohydrates: 15g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 1415mg | Potassium: 567mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1022IU | Vitamin C: 44mg | Calcium: 42mg | Iron: 3mg

POST UPDATE: This recipe was originally published in February 2018 but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October 2023!

Fluffiest Scrambled Eggs

by 6 Comments

If you thought there was no way to elevate scrambled eggs to an unforgettable culinary experience, we’re here to show you the way. Serve these alongside homemade Southern buttermilk biscuits and a nice bowl of fruit, and you’ll have as good a breakfast as you’ve ever experienced.

A white plate filled with the fluffiest scrambled eggs that have been garnished with snipped chives and a glass of orange juice nearby.

🥚 Recipe Ingredients

Only a handful of ingredients are required, but the eggs are most important. Find ingredient notes (including variations) below.

Ingredients for farm-fresh scrambled eggs including eggs, butter, salt, pepper, water, and chives all arranged on a white background.

🐔 Ingredients Notes and Variations

  • Fresh eggs – Seek out farm fresh eggs, and you will not be disappointed. If you don’t know anyone with chickens, then seek out a farmer’s market. If not, go with top-notch organic eggs from a good market.
  • Butter – Not much is needed. We recommend unsalted, but salted will work, too, just don’t oversalt later.
  • Water – This is the secret to the fluffiest eggs. Cream is a common and delicious addition, but won’t yield as fluffy eggs as water. Think “steam.”
  • Seasoning – Kosher salt, and if desired, freshly ground black pepper.
  • Additional flavor enhancers – Snipped chives are delicious to sprinkle on top. Just as the eggs are almost done, you can stir in some cheese, such as bits of brie, small shreds of fontina, are shavings of Parmesan.

Expert Tip

We can’t stress enough how using farm fresh eggs makes a world of difference. Ask your neighbors if they know where you could find them. Google it. There are lots of folks who have a chicken coop and love to share their eggs.

👩🏼‍🍳 How To Make the Fluffiest Scrambled Eggs

A glass bowl filled with eggs that have been vigorously whisked so that air bubbles are visible on the surface of the eggs.
  1. Step 1: Crack fresh eggs into a bowl and whisk vigorously until air bubbles appear.
Butter that has been melted over low heat in a large black non-stick skillet with a red spatula resting in the pan.
  1. Step 2: Melt butter over very low heat, swirling the skillet to cover the bottom of the pan. 
A person pouring whisked whole eggs into a skillet with a thin layer of melted butter in the bottom of it.
  1. Step 3: Add water to eggs without stirring, then transfer to the skillet and let them sit without disturbing them.
A person using a red spatula to gently move slightly set eggs from the outer edges in a large non-stick skillet.
  1. Step 4: Use a spatula to move eggs that are beginning to set towards the center of the skillet. 
A person sprinkling salt onto a pile of freshly prepared fluffy scrambled eggs in a black non-stick skillet.
  1. Step 5: Continue until eggs are almost completely cooked and season with salt. 
A white plate filled with a serving of fluffiest scramble eggs that are garnished with chopped chives with piece of buttered toast nearby.
  1. Step 6: Serve at once, garnished with snipped chives.

🍳 The Tools You Will Need

  • Sturdy, medium-sized bowl – For whisking the eggs.
  • Metal whisk – Not too large. The smaller kind makes it easier to whisk with lots of elbow grease.
  • Non-stick skillet – This is critical. If you have a smaller non-stick skillet, you may want to cook the eggs in batches.
  • Rubber spatula – This is for gently pushing the eggs to the center as they slowly begin to cook.

🙋🏽‍♂️ Frequently Asked Questions

Where can I find farm-fresh eggs?

Start by asking neighbors and friends. Lots of folks have chicken coops and have plenty of eggs. Google nearby farms that offer fresh eggs.

How far in advance can fluffiest scrambled eggs be made?

The eggs are so delicious, they are still yummy even after they cool off. But, they are definitely best served fresh from the skillet. If making a large batch, place them in a covered pan and place in a low-temperature oven (250°F) until ready to serve.

Why do I sometimes see cream in scrambled eggs?

Lots of chefs and home cooks add a splash of cream to the scrambled eggs. It adds a luxuriousness to the eggs. However, the cream will keep the eggs from being quite as fluffy. But, they are excellent either way.

A pile of fluffiest scrambled eggs topped with snipped chives on a white dinner plate with a gold fork sitting next to it.

🌞 Other Classic Egg Recipes

Ready to make the absolute best eggs of all time? Go for it!

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

A white plate filled with the fluffiest scrambled eggs that have been garnished with snipped chives and a glass of orange juice nearby.
Print Recipe
5 from 4 votes

Fluffiest Scrambled Eggs

Follow these steps to a 'T' and you'll be amazed at how delicious simple scrambled eggs can actually be. We encourage you to make the effort to seek out farm-fresh eggs. They make a big difference!
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Breakfast
Cuisine: American / French
Servings: 2
Calories: 101kcal
Author: Kris Longwell

Equipment

  • 1 metal whisk and bowl for whisking eggs in
  • 1 12" non-stick skillet

Ingredients

  • 4 farm-fresh eggs
  • 2 tablespoon unsalted butter
  • 2 tablespoon water
  • 1 pinch Kosher salt
  • Ground black pepper optional
  • 2 tablespoon chives finely chopped, optional

Instructions

  • Crack the eggs into a medium-sized bowl. Use your whisk to vigorously mix the eggs for 1 to 2 minutes. Air bubbles should be visible.
    4 farm-fresh eggs
  • Meanwhile, heat your skillet over low heat. Add the butter and swirl it around until completely melted.
    2 tablespoon unsalted butter
  • Add the water to the top of the whisked eggs. Don't stir! Carefully transfer the heavily whisked eggs to the skillet. Don't stir the eggs. Let them rest until just beginning to set in places (usually 2 to 3 minutes).
    2 tablespoon water
  • Use your silicone spatula to gently push the eggs (that have begun to set) toward the middle of the skillet, allowing the runny, uncooked eggs to run into the area on the skillet that is open.
  • Continue this process until the eggs are almost fully scrambled. Remove from heat and keep slowly stirring the eggs and sprinkle in a healthy pinch of salt, and pepper, if using. The heat from the skillet will finish cooking the eggs. Don't overcook!
    1 pinch Kosher salt, Ground black pepper
  • Serve at once, garnishing with snipped chives, if using.
    2 tablespoon chives

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Do your best to seek out farm-fresh eggs. The fresher, the better. Ask friends and/or Google “farmer’s markets” in your area. If you can’t get your hands on any, go with organic eggs from a good market. You’ll still get amazing results. 
Low heat is important. 
The recipe can easily be doubled or even tripled. 

Nutrition

Calories: 101kcal | Carbohydrates: 0.1g | Protein: 0.2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 22mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 480IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.1mg

Almond Crusted Cod with Orange Sauce

by 25 Comments

If you love a dish that is easy to prepare but delivers big on taste and is gorgeous, too, then you will absolutely adore this recipe.

The combination of almonds and fresh orange may seem unusual, but there is something about this dish that just absolutely works. Cod is affordable and cooks up flakey and not fishy tasting at all. We love it for classic fish and chips, too. And this dish comes together in about 30 minutes!

A straight-on view of a white plate with a serving of almond crusted cod sitting next to a spinach salad topped with grated parmesan.

How To Make Almond Crusted Cod with Orange Sauce

The Ingredients You Will Need

For the Sauce

Oil – Olive oil or extra-virgin olive oil
Shallot – Finely minced. It can substitute finely chopped yellow or white onion.
Orange juice and orange zest – Fresh is definitely best and recommended.
Vinegar – Champagne is wonderful, but white wine vinegar works great, too.
White wine – Go with a decent drinking wine (not cooking wine). Dry is best, such as Chardonnay or Sauvignon Blanc.
Butter – Unsalted.

For the Fillets

Fresh cod – Found in the seafood department of most supermarkets. You could also go with tilapia, halibut, flounder, or even catfish.
Seasonings – Salt and pepper are all you need.
Flour – All-purpose.
Eggs – Lightly beaten with a tablespoon of water or milk.
Almonds – Chopped in your food processor. Process them until almost completely pulverized, but it’s okay to leave some texture, but not too chunky.
Breadcrumbs – Panko is great, but regular bread crumbs work, too.
Parmesan cheese – Go with a good-quality Parmesan. Pecorino-Romano is a great choice. Be sure to get grated, not shaved.
Olive oil – For lightly frying. See NOTES for more information on this.

EXPERT TIP: Set up a “dredging station” by utilizing three pans or shallow bowls. The first pan will be for the flour, the second for the egg wash, and the third for the almond mixture. Be sure to shake the excess egg off the filet before pressing it into the almond mixture. Use your fingers to help the almond mixture adhere to the fillets.

A person holding up an uncooked fillet of cod that is in a baking pan filled with a breading of pulverized almonds, Parmesan cheese, and breadcrumbes.

Tips for Perfect Almond Crusted Cod

Fresh Is Best – Seek out a fish department (or monger) that you trust. Avoid frozen cod in the freezers in supermarkets. The cod behind the counter may have been previously frozen, but it’s still better than the pre-packaged frozen variety.

Leave Some Texture with the Almonds – You definitely don’t want the almonds in your food processor too chunky, because they will come off during the light frying. But, don’t process them to the point that they’re practically powder. A little texture delivers great taste and a crunchy breading.

Lightly Fry – You’ll need to add enough oil to your skillet to reach halfway up the fillet. Get the oil to where it’s shimmering and almost smoking. Be very gentle when flipping the fillets over; you don’t want to lose any of the breading.

EXPERT TIP: We find that lightly frying the breaded cod in oil delivers that extra-crispy crust. However, you can bake them in a 410°F oven for 10 minutes, and then flip and bake for another 8 minutes, or until crispy. They can also be baked in your air-fryer (see NOTES).

A fillet of cod that has an almond and Parmesan breading on it and is a cast-iron skillet lightly frying in olive oil.

How To Serve

We love to serve this amazing seafood dish alongside a spinach salad with a simple orange vinaigrette.

To make the orange vinaigrette, simply stir together:

  • 2 tablespoon Champagne vinegar (or white wine vinegar)
  • 2 tablespoon Dijon mustard
  • Zest of one orange
  • 1 tablespoon orange juice
  • 3 tablespoon honey
  • ½ teaspoon Kosher salt

Next, whisk in ⅓ cup of extra-virgin olive oil until fully combined. You could also place all ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified.

EXPERT TIP: After making the sauce, keep it warm on the stove while you bread and fry the fish. We like to transfer the warm sauce into a small bowl and allow guests to pour the sauce over their cod.

A dinner spoon being used to drizzle an orange shallot sauce over an almond crusted fillet of cod next to a spinach salad.

Other Amazing Seafood Recipes to Try

We love all kinds of seafood dishes, and here are some of our all-time favorites:

Parmesan-Crusted Cod with Romesco Sauce
Classic Fish and Chips
Mediterranean-Style Baked Red Snapper
Mediterranean Tuna Steaks
Baked Tilapia in Lemon Butter Sauce
Grilled Swordfish
Pan-Seared Halibut with Vegetables
Salmon Puttanesca
Poached Salmon with Capers and Hollandaise Sauce
Seared Haddock with Mushroom Agrodolce Sauce

These are all truly amazing, but isn’t this dish calling your name right about now?

A close-up view of an almond crusted cod with orange sauce next to a small pile of a spinach salad on a white dinner plate.

This dish is so delicious that we’ve had folks who don’t love seafood say they love it.

The crispy almond exterior is such a perfect match to the flaky, tender fillet of cod. And then the orange sauce seals the deal.

As mentioned, this is so beautiful in presentation, it’s wonderful to serve to guests, but it’s so easy (and affordable) that it makes an ideal weeknight dinner at home, too!

A close-up view of a fillet of almond crusted cod with orange sauce that has bite taken out of it and is on a white dinner plate.

Ready to make the best seafood 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!

A close-up view of an almond crusted cod with orange sauce next to a small pile of a spinach salad on a white dinner plate.
Print Recipe
5 from 14 votes

Almond Crusted Cod with Orange Sauce

The flavors in this dish work wonderfully together. We love to serve this alongside a spinach salad lightly dressed with a vibrant orange vinaigrette (see blog post for recipe).
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Seafood
Cuisine: American
Servings: 4 people
Calories: 468kcal
Author: Kris Longwell

Ingredients

For the Sauce

  • 1 tablespoon olive oil
  • ½ shallot finely chopped, about ¼ cup
  • Zest of one orange
  • ¼ cup orange juice
  • ¼ cup white wine
  • 2 tablespoon Champagne vinegar or white wine vinegar
  • 2 tablespoon unsalted butter

For the Almond-Crusted Cod

  • 2 lbs cod fresh, cut four fillets
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup almonds sliced and processed in a food processor (should still have almond bits, don't completely pulverize)
  • 1 cup panko breadcrumbs
  • ¼ cup Parmesan cheese
  • olive oil for frying, See NOTES

Instructions

Make the Sauce

  • In a medium-sized saucepan, heat 1 tablespoon olive oil over medium heat.
    1 tablespoon olive oil
  • Add the shallots and cook until soft, about 3 to 5 minutes. Stir in the orange zest and cook for another minute.
    ½ shallot, Zest of one orange
  • Add the orange juice, wine, vinegar, ½ teaspoon salt, and ¼ pepper. Cook until reduced to about half, approximately 4 to 5 minutes.
    ¼ cup orange juice, ¼ cup white wine, 2 tablespoon Champagne vinegar
  • Remove from heat and stir in the butter. Stir until butter has melted and is incorporated. Keep warm over low heat while you prepare the cod.
    2 tablespoon unsalted butter

Prepare the Almond Crusted Cod

  • Lightly season the cod fillets with salt and pepper.
    2 lbs cod, Kosher salt and freshly ground black pepper
  • Set up a dredging station by adding the flour in one medium-sized pan or bowl, the eggs with 1 tablespoon of water, lightly blended, in another medium bowl, and then the almonds, breadcrumbs, Parmesan, 1 teaspoon salt, and ½ teaspoon pepper in a third medium bowl.
    1 cup all-purpose flour, 2 eggs, 1 cup almonds, 1 cup panko breadcrumbs, ¼ cup Parmesan cheese
  • Coat each fillet first with the flour, shaking off excess, and then dipping into the egg bath, shaking off excess, and then coating with the almond mixture. Let fillets rest for about 5 minutes while you heat the oil.
  • In a large skillet, heat the olive oil over medium-high heat until shimmering and almost starting to smoke.
    olive oil
  • Add the fillets and cook until golden brown on each side, about 2 to 3 minutes per side. Carefully remove from skillet.
  • Place a cooked fillet on each plate and spoon the sauce over the top. Serve at once passing extra 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. 
When lightly frying the breaded cod, add enough oil to your skillet so the fillet will be about half covered (about ¼ inch deep). See the blog post for instructions on baking the fish. 
It's important to use a non-stick skillet. You may need to fry the fillets in batches. You can keep cooked fillets in a low-temp oven (250°F) until all have been prepared. Keep the sauce warm over low heat until ready to serve. 
The sauce can be made several hours in advance. Simply reheat over low heat. The fish can be breaded and refrigerated for up to 4 hours before frying. 

Nutrition

Calories: 468kcal | Carbohydrates: 45g | Protein: 58g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 199mg | Sodium: 367mg | Potassium: 1354mg | Fiber: 6g | Sugar: 4g | Vitamin A: 465IU | Vitamin C: 10mg | Calcium: 257mg | Iron: 5mg

POST UPDATE: This recipe was originally published in May 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October 2023!

Lazy Day Blueberry Cobbler

by 20 Comments

For many, many years, that has been one of our all-time favorite desserts in the world to prepare.

This recipe requires only a few, simple ingredients and comes together very quickly. Serving it with a big scoop of vanilla ice cream is a must.

An overhead view of a black cast-iron skillet that is full of an untouched blueberry cobbler with crusty lightly browned edges.

How To Make Lazy Day Blueberry Cobbler

 

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 list of ingredients you’ll need to make this delicious dessert is not long and very pantry-friendly. Here’s what you’ll need to have on hand:

Butter – Unsalted is what we recommend.
Sugar – Granulated.
Self-rising flour – See NOTES for other options.
Milk – Whole is best.
Lemon juice – From 1 lemon.
Vanilla extract – Don’t skip this ingredient, it adds a wonderful depth of flavor.
Blueberries – Fresh is definitely best, but, frozen will work, too.

EXPERT TIP: We use our 8″ cast-iron skillet to make this cobbler, but you could use any 8×8″, 9×9″, or even 10×10″ baking dish. Be sure to whisk the batter until smooth and silky. A few small lumps are just fine. Pour directly over the melted butter without stirring.

A thick creamy batter being poured into a cast-iron skillet that has a layer of melted butter in it.

Tips for Perfect Lazy Day Blueberry Cobbler

Don’t Stir – Once you’ve whisked together the batter, simply pour it over the melted butter. Don’t stir! The butter is pushed to the edges and forms an amazing crust along the edge of the pan.

Use Fresh – Fresh blueberries really do make a difference. Of course, you can go with frozen, but, just remember, fresh is best! See NOTES about other fruit options.

Lest Rest – When the cobble is ready, it is molten hot. For the safety of your guests, you’ll need to let it rest for about 10 minutes. This also allows the cobbler to settle into the pan, which delivers the perfect texture.

A person dumping fresh blueberries from a glass measuring cup into a cast-iron skillet filled with uncooked cobbler batter.

How to Serve

This cobbler is best served nice and warm after resting for about 10 minutes out of the oven.

It’s also completely addictive once it becomes room temperature. To reheat, simply place in a microwave-safe bowl and cook on HIGH for about 30 to 60 seconds.

And we can’t express this enough: Vanilla ice cream makes the cobble even better. The melting ice cream almost forms a crystallization with the hot crust. It’s indescribable and irresistible!

An overhead view of a cast-iron skillet containing blueberry cobbler with a portion of the cobbler missing and a wooden spoon inserted into the side.

Other Amazing Fruit Dessert Recipes To Try

There are so many reasons to love this blueberry cobbler. But, here are some other fruit desserts that you will absolutely love, too!

Homemade Blueberry Hand Pie (Pop Tarts)
Peach Cobbler
Cherry Pie
Peach Crisp
Lemon Meringue Pie
Best-Ever Fruit Tart
Classic Apple Pie
Key Lie Pie
Strawberry Pavlova

These fruit desserts are all just amazing. But, in the meantime, isn’t this cobbler (with ice cream) calling your name?

An overhead view of a white serving bowl filled with a helping of blueberry cobbler topped with a scoop of vanilla ice cream with a spoon off to the side.

This cobbler is called ‘lazy day’ because it’s so easy, that you can practically make it in your sleep!

And while that is true, the end result is nothing short of spectacular. The crispy, crunchy sweet crust matched against the deeply flavorful blueberries with a touch of lemon and vanilla is just sensational.

You may need to make a double batch. The dessert promises to get gobbled up fast!

A spoon holding up a helping of blueberry cobbler over a bowl of the same.

Ready to make the easiest and most delicious 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!

An overhead view of a black cast-iron skillet that is full of an untouched blueberry cobbler with crusty lightly browned edges.
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5 from 3 votes

Lazy Day Blueberry Cobbler

This Lazy Day Blueberry Cobbler could not be more delicious and could not be easier to make. Serve with vanilla ice cream! Amazing!
Prep Time15 minutes
Cook Time50 minutes
Resting time10 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 330kcal
Author: Kris Longwell

Equipment

  • 8" cast-iron skillet or 8x8", 9x9", or 10x10" baking dish

Ingredients

  • ¼ cup unsalted butter ½stick
  • 1¼ cups sugar divided
  • 1 cup self-rising flour
  • 1 cup whole milk
  • Juice from 1 lemon 1 to 2 tbsp
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
  • Vanilla ice cream for serving

Instructions

  • Preheat the oven to 375°F.
  • Place the butter in your cast-iron skillet (or dish) and place in the oven while it preheats.
  • Meanwhile, in a medium bowl, whisk together 1 cup of sugar, the flour, milk, lemon juice, and vanilla extract until smooth.
  • Take the skillet/dish out of the oven and swirl the melted butter around to evenly coat the bottom of the pan/dish.
  • Pour the batter over the melted butter (don't stir).
  • Sprinkle the blueberries evenly over the top.
  • Sprinkle the remaining ¼ cup of sugar over the top.
  • Bake until golden and bubbly! About 40 to 45 minutes.
  • Remove from the oven and let it rest for about 10 minutes. Serve with ice cream and enjoy!

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 self-rising flour, you can use regular all-purpose flour combined with ½ teaspoon of baking powder and ¼ teaspoon of baking soda.
In place of blueberries, canned sour cherries in water are delicious, too. Don't drain the cherries, simply pour directly over the batter (without stirring) and then top with the ¼ cup sugar. Bake for the same amount of time. 
Leftovers can easily be heated in the microwave. Leftovers will keep covered for several days on the counter and 1 week in the fridge. 

Nutrition

Calories: 330kcal | Carbohydrates: 59g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 17mg | Potassium: 86mg | Fiber: 1g | Sugar: 44g | Vitamin A: 303IU | Calcium: 56mg | Iron: 0.2mg

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

Grilled Curry Chicken Wings

by 2 Comments

If you like curry dishes as much as we do, and you are a fan of chicken wings, just wait until you make these!

Homemade curry powder is so much easier to make than you might think, and it really puts these wings over the top. However, any good quality store-bought version will work, too. These wings are saucy and incredibly flavorful. And they are easy to prepare!

An overhead view of a pile of grilled curry chicken wings topped with chopped cilantro on a white rectangular platter.

How To Make Grilled Curry Chicken Wings

 

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

Chicken Wings – Flats and drumettes. If you can only find full wings, then cut the tip away (discard, or save for making stock), and then cut the flat (wingette) from the drumette.
Seasonings – Salt, pepper, garlic powder, smoked paprika.
Butter – Unsalted.
Curry powder – Homemade or purchased. Check the spice level. Madras curry powder carries more heat. Homemade is easy and has a mild spice level.
Coconut milk – Unsweetened. Can usually be found in the Asian section of most supermarkets. Or online.
Fish sauce – Usually found in the Asian section of many supermarkets. Soy sauce can be substituted for fish sauce.
Chili garlic paste or sauce – Found in the Asian section of most supermarkets. Or online. Sriracha sauce can be substituted.

EXPERT TIP: No need to let the wings marinate for a long period of time with the seasonings. Once coated, they are ready to be grilled, baked, or fried.

An overhead view of a large glass bowl filled with uncooked chicken wings that have been seasoned with salt, pepper, and paprika.

Tips for Perfect Grilled Curry Chicken Wings

Go with Top-Notch Curry – As mentioned, making curry powder from scratch is so much easier than you might think. If purchasing, go with a quality brand. Morton and Basset is good. Make sure it’s not been on the shelf for over a year.

Grill Over High Heat – You want the skin on the wings to be super crispy. High heat always helps to achieve this. Crank your grill as high as it will go and cook directly over the heat. Frying the wings will deliver the crispiest wing.

Serve Piping Hot – These wings really are delicious at room temperature or even heated up the next day. But, they are at their very best fresh off the grill and tossed with the hot curry coconut sauce.

About twenty seasoned chicken wings cooking on the grates of a gas gril.

How To Serve

As mentioned, these are definitely served best, fresh off the grill and immediately tossed in the warm curry coconut sauce. We pile them high on a platter and let folks grab wings as they like.

They are perfect for parties, game day gathering, or just a fun afternoon at home.

Be sure to sprinkle plenty of fresh chopped cilantro all over the top of the wings. It really compliments the flavor profile of the wings perfectly.

Since they are fairly saucy, and so flavorful, no dipping sauce is needed.

A yellow curry coconut sauce being transferred from a silver saucepan into a bowl filled with grilled party wings.

Other Delicious Curry Dishes to Try

We just love just about anything with curry. And that includes Indian dishes that don’t use curry, but other seasonings, such as garam masala that delivers a very similar taste. Here are some of our favorites:

Authentic Chicken Curry
Shrimp Curry with Homemade Jamaican Curry Powder
Curry Chicken Salad
Curry Turkey Burgers with Grilled Pineapple
Creamy Chicken Tikka Masala
Thai Beef with Red Curry Sauce
Thai Green Curry Chicken

These are all so amazingly delicious and deep in flavor. But, for right now, aren’t these wings calling your name?

A straight-on view of a pile of grilled curry chicken wings on a white rectangular platter.

Folks, there is no doubt about it, we are absolutely wing fanatics. We love every flavor from Classic Buffalo Wings to Garlic Parmesan Wings.

And these curry wings are right up there with the best of them.

The curry flavor is not overpowering and is comforting and everything you want in a chicken wing. Truly wing perfection!

A person holding a grilled curry chicken wings with a few pieces of chopped cilantro stuck to the wing.

Ready to make the best (and most unique) wing 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 close-up view of grilled curry chicken wings topped with chopped cilantro on a white platter.
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No ratings yet

Grilled Curry Chicken Wings

These wings are a twist on the classic and are loaded with an amazing flavor profile. The curry powder is subtle and works perfectly against the creamy coconut milk and the slight heat from the chili garlic paste. Truly spectacular!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 342kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill See NOTES for other methods of cooking the wings

Ingredients

  • 2 lbs chicken wings flats and drumettes
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ¼ cup unsalted butter
  • 1 teaspoon all-purpose flour
  • 2 tablespoon curry powder
  • 1 cup coconut milk unsweetened
  • 1 tablespoon fish sauce
  • 2 tablespoon chili garlic sauce or paste
  • ¼ cup cilantro chopped, for garnish

Instructions

  • Heat your grill to medium-high heat for indirect AND direct-heat grilling.
  • Place the wings in a large bowl. In a small bowl, mix together the salt, pepper, garlic powder, and paprika. Sprinkle the seasonings over the wings and stir together until all the wings are coated.
  • Place the wings on the indirect heat (no heat) side of the grill and cook for 10 minutes, flipping after about 5 minutes.
  • Transfer the wings to the direct heat side of the grill and cook for another 15 minutes, flipping occasionally. The wings will be charred and fully cooked. They should have an internal temperature of 165°F and juices run clear. Test a large drumette for doneness. You may need to grill a little longer if not cooked completely through.
  • While the wings are grilling, make the sauce by melting the butter in a medium saucepan over medium heat. Stir in the curry powder and flour and cook, stirring often, for 1 minute.
  • Stir in the coconut milk, fish sauce, chili garlic sauce, and a pinch of salt. Simmer for 5 to 10 minutes.
  • Remove the wings from the grill and place in a heatproof bowl. Toss the wings with the sauce and serve at once, garnishing with the chopped cilantro.

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.
Other methods of cooking the wings:
  • Oven - Bake for 50 to 60 minutes until golden brown and cooked through.
  • Deep-fry - Fry in 350°F oil for 11 minutes until golden and cooked through. 
  • Air-Fryer - Spray with cooking spray before seasoning. Air fry at 400°F for 10 minutes. Open the basket, flip the wings, and air fry for another 8 minutes.  
The wings are definitely best served hot from the grill tossed in the warm sauce. However, they are still yummy at room temperature. Reheat in a 350°F oven until warmed through, about 15 to 20 minutes. 
Leftovers will keep, covered, in the fridge for up to 5 days. 

Nutrition

Calories: 342kcal | Carbohydrates: 5g | Protein: 16g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 83mg | Sodium: 969mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 587IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 3mg