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Grilled Buffalo Shrimp

by 7 Comments

These Grilled Buffalo Shrimp with Homemade Blue Cheese Dressing are fiery, flavorful, and perfect for summer cookouts or game‑day spreads. Juicy shrimp are quickly grilled for a smoky char, then tossed in tangy buffalo sauce and paired with a creamy, cooling blue cheese dressing that elevates every bite to the next level.

A white oval platter filled with a pile of grilled buffalo shrimp with two small jars filled with blue cheese dressing and celery sticks on each side of the dish.
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🍤 The Ingredients

Made with just a handful of simple ingredients—plump shrimp, hot sauce, butter, and a few pantry spices—this recipe shines when paired with a cool, tangy homemade blue cheese dressing. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredient for Grilled Buffalo Shrimp on a wooden grey background including uncooked shrimp, seasonings, hot sauce, butter, olive oil, blue cheese dressing, and celery.

👉 Substitutions and Variations

  • Shrimp: Large shrimp work best, but medium shrimp or even prawns can be used. If using frozen, thaw completely and pat dry before grilling.
  • Hot Sauce: A vinegar‑based hot sauce like Frank’s RedHot gives the classic buffalo flavor. Swap with sriracha for a spicier twist or a smoky chipotle sauce for depth.
  • Butter: Balances the heat and adds richness. For a dairy‑free option, use ghee or plant‑based butter.
  • Smoked Paprika: Regular paprika plus a pinch of cumin or a dash of liquid smoke gives a similar smoky depth.
  • Chili Powder: Swap with cayenne pepper (for more heat), chipotle powder (for smoky spice), or a blend of paprika and cumin for a milder option.
  • Blue Cheese Dressing: Homemade gives the best flavor, but store‑bought works if you’re short on time. Homemade Ranch Dressing can be substituted if you’re not a fan of blue cheese.
  • Grilling Alternative: No grill? Cook the shrimp under the broiler or in a hot skillet for a similar char and flavor.

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

☑️ Tips and Trips for Perfect Grilled Buffalo Shrimp

  • Don’t overcook the shrimp: Shrimp cook quickly—just 2–3 minutes per side. Pull them off the grill as soon as they turn pink and opaque to keep them juicy.
  • Use skewers for easy grilling: Thread shrimp onto skewers to prevent them from falling through the grates and to make flipping easier.
  • Pat shrimp dry: Removing excess moisture helps the seasoning stick and gives you a better sear.
  • Control the heat: Add more butter to the buffalo sauce for a milder flavor, or an extra splash of hot sauce for fiery shrimp.
  • Make the dressing ahead: The blue cheese dressing tastes even better if prepared a few hours—or even a day—in advance, giving the flavors time to meld.
  • No grill? No problem: You can broil or pan‑sear the shrimp for similar results if grilling isn’t an option.

Expert Tip

If you’re using wooden skewers, soak them in water for at least 20–30 minutes before threading the shrimp—this prevents them from burning or breaking apart on the grill.

👩🏼‍🍳 How To Make Grilled Buffalo Shrimp

A person using a small whisk to combine the seasonings in a small bowl for Grilled Buffalo Shrimp.
  1. Step 1: In a small bowl, mix together the rub ingredients.
A large glass bowl filled with uncooked shelled shrimp that has been tossed with chili powder and other seasonings.
  1. Step 2: Place the shrimp in a bowl and toss with the rub.
Six rows of seasoned shrimp that are on skewers and are being grilled until slightly charred on a gas grill.
  1. Step 3: Grill the shrimp until pink and cooked through.
A silver saucepan that is filled with simmering hot sauce, melted butter, and a teaspoon of garlic powder with a wooden spatula on the side of the pan.
  1. Step 4: Heat the butter, hot sauce, garlic powder, and pepper in a saucepan.
Warm buffalo sauce being poured from a saucepan into a ceramic bowl that is filled with grilled shrimp.
  1. Step 5: Place wings in a bowl and toss with the sauce.
A person plunging a grilled buffalo shrimp into a small jar filled with homemade blue cheese dressing.
  1. Step 6: Serve at once with homemade blue cheese dressing.

Expert Tip

Shrimp are sold by count per pound in the United States. The number on the label will indicate the number of shrimp in the package. If it reads 21/25, you know there should be from 21 to 25 shrimp in each pound.

🍽️ How To Serve

  • You will want to serve these just as you would Classic Buffalo Chicken Wings.
  • We love to place them in a pile in the center of a large oval platter and then flank them with cut celery pieces and a couple of small jars of the homemade blue cheese dressing.
  • You could also serve them with homemade ranch dressing.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Grilled Buffalo Shrimp with Homemade Blue Cheese Dressing ahead of time?

You can prepare the blue cheese dressing in advance, but the shrimp are best grilled and served fresh to keep them juicy and flavorful.

What kind of shrimp should I use for Grilled Buffalo Shrimp with Homemade Blue Cheese Dressing?

Large or jumbo shrimp work best for grilling, but medium shrimp can be used if that’s what you have on hand.

How spicy is Grilled Buffalo Shrimp with Homemade Blue Cheese Dressing?

It has a medium kick, but you can adjust the heat level by adding more or less hot sauce to the buffalo sauce.

Can I cook Grilled Buffalo Shrimp with Homemade Blue Cheese Dressing without a grill?

Yes! You can broil the shrimp in the oven or sear them in a hot skillet for a similar charred flavor.

A person using a spoon to drizzle Buffalo sauce over a platter filled with grilled buffalo shrimp with celery sticks resting on the sides of the dish.

🔥 Other Amazing “Buffalo” Recipes

Ready to make the best shrimp appetizer this side of Buffalo, NY? Go for it!

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

A white oval platter filled with a pile of grilled buffalo shrimp with two small jars filled with blue cheese dressing and celery sticks on each side of the dish.
Print Recipe
5 from 3 votes

Grilled Buffalo Shrimp

If you like Buffalo hot wings, and if you like grilled shrimp, you are going to love these Grilled Buffalo Shrimp! Be sure to make the homemade blue cheese dressing, it's super easy and takes the dish to the next level. This is a crowd-pleaser without a doubt!
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Appetizer
Cuisine: American
Servings: 6 people
Calories: 113kcal
Author: Kris Longwell

Equipment

  • 4 to 6 wooden or metal skewers

Ingredients

  • Homemade Blue Cheese Dressing click for easy recipe
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper divided (½ teaspoon for the shrimp and ½ for the sauce)
  • 1 teaspoon garlic powder divided (½ teaspoon for the shrimp and ½ for the sauce)
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 18 large shrimp peeled and deveined
  • 2 tablespoon olive oil
  • 4 tablespoon unsalted butter
  • ¼ cup hot sauce Frank’s is good
  • celery cut into strips

Instructions

Do Ahead

  • Make the blue cheese dressing and chill, covered, until ready to serve.
    Homemade Blue Cheese Dressing

Prepare the Shrimp

  • Prepare your grill for direct cooking over medium heat.
  • In a small bowl, mix together the salt, pepper (½ tsp), onion powder, garlic powder (½ tsp), paprika, chili powder, and cayenne pepper.
    1 teaspoon Kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon smoked paprika, ¼ teaspoon chili powder, ¼ teaspoon cayenne pepper
  • Place the shrimp in a large bowl and toss with the olive oil. Sprinkle the seasonings all over them. Toss until they are well coated.
    18 large shrimp, 2 tablespoon olive oil
  • Skewer all of the shrimp.
  • Grill the shrimp, turning once, until just cooked through, 8 to 10 minutes.
  • Meanwhile, heat the butter, hot sauce, ½ teaspoon garlic powder, and½ teaspoon black pepper in a small saucepan over medium heat until simmering.
    4 tablespoon unsalted butter, ¼ cup hot sauce
  • Remove grilled shrimp from the skewers and place them in a clean heat-proof bowl. Pour the sauce over the shrimp. Toss to coat.
  • Serve immediately with blue cheese dip and celery.
    celery

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
For extra heat, double the amount of cayenne. 
These are definitely best served hot, right from the grill; however, they are still delicious at room temperature. 
The shrimp can also be cooked in a skillet with butter or oil until pink and slightly curled, about 7 to 10 minutes. 

Nutrition

Calories: 113kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 655mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 351IU | Vitamin C: 8mg | Calcium: 6mg | Iron: 0.2mg

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 September 2023!

Authentic Borracho Beans

by 21 Comments

If you love Mexican cuisine, then you are going to want to have this recipe in your rotation, without a doubt.

The smell of these beans as they are simmering on your stove is intoxicatingly delicious. This makes sense since borracho beans translate to “drunken” beans. But don’t worry, they cook in just one bottle of beer. They are the perfect side dish for tacos, enchiladas, chicken molé, and more!

An overhead view of a large oval Dutch oven filled with borracho beans with a wooden spoon inserted into the middle of them.

How To Make Authentic Borracho 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

Just a handful of ingredients are slow-cooked for several hours to produce an amazingly deeply flavored pot of beans. Here’s what you’ll need to have on hand:

Dried beans – Pintos are traditional, but you could substitute red kidney, cannelloni, or even black-eyed peas. Soaking them overnight is best, but see notes for expediting this.
Stock or broth – Chicken is what we use, but you could use vegetable or even beef broth or stock.
Mexican beer – We use Dos Equis, but other options include Modelo, Tecate, Corona, Victoria, or whatever beer you have on hand. You can omit the beer completely if desired and still get good flavor.
Water – You’ll add more water as the beans simmer for several hours.
Pork – Salt pork, ham bone, or ham hocks are all great choices.
Bacon – Thick cut is our favorite.
Onion -Chopped
Jalapeño peppers – Seeded and finely chopped. Leave some seeds in for a little extra heat.
Garlic – Minced.
Cilantro – Fresh is best. Chopped.
Tomatoes – Roughly chopped, they’ll completely cook down as they simmer.
Seasonings – Cumin, oregano, salt, and pepper.

EXPERT TIP: Next time you have a bone-in ham, be sure to keep the ham bone and freeze it and then use it when making borracho beans. If you don’t have a ham bone, go with a salt pork from the grocery store, usually found near bacon and lunch meats in your local grocery store. See the NOTES about using a salt pork.

A person pouring a beer into a large Dutch oven filled with chicken stock and a ham bone.

Tips for Perfect Borracho Beans

Soak the Beans – Soaking them overnight ensures they cook evenly and become very tender.

Use a Quality Broth or Stock – Homemade broth or stock is best, but store-bought is perfectly fine. Just be sure to go with a quality brand. It makes a big difference.

Maintain a Soupy Consistency – As the beans simmer, much of the liquid will evaporate. This is normal, but you’ll need to add more water to maintain a somewhat soup consistency. See the video for visual reference.

EXPERT TIP: If you have a Hispanic market near you, seek out pork lard. It adds a depth of flavor to the beans that is truly authentic and incredibly tasty.

A person dumping sautéed onions and jalapeños into pot filled with chopped tomatoes, a hambone, and chicken stock.

How to Serve

As mentioned, these beans are a wonderful side dish to all of your favorite Mexican/Tex-Mex dishes.

We serve them in small cups, but any kind of bowl will work. Because they are soupy, they need some sort of a vessel to hold them in.

You can place the pot on the table with a ladle and let family and friends serve themselves, if desired.

To re-heat, simply heat over medium heat on the stove and add about another cup of water or broth. They are even better the next day!

A person using a ladle to transfer a helping of borracho beans into a small white cup filled with the beans.

Other Mexican or Tex-Mex Side Dish Recipes

No Mexican or Tex-Mex platter would be right without the classic sides. Here are some our favorites that are authentic and incredibly delicious:

Authentic Refried Beans
Slow-Cooked Mexican Black Beans
Mexican Rice
Cilantro-Lime Rice
Elote (Mexican Corn on the Cob)
Mexican-Style Cream Corn
Best-Ever Guacamole
Homemade Flour Tortillas

These are all amazing, for sure. But, these beans are about as yummy as they come and the perfect side dish.

An overhead view of a white platter filled with a serving of Mexican rice, grilled chicken, and a bowl of borracho beans surrounded by bowls of the same.

Mexican and Tex-Mex cuisines are some of the most popular types of food in the world.

We love refried beans, especially when serving beef fajitas or chicken fajitas.

But there is something extra special about these borracho beans. They warm you to the bone, and are so delicious and filling, they can make a meal by themselves! Just serve with tortillas.

These are the real deal and your family will absolutely love them (and you!).

A close-up view of a white ceramic cup filled with a serving of borracho beans on a platter surrounded by rice and grilled chicken.

Ready to make the best beans this side of the Rio Grande? 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 large oval Dutch oven filled with borracho beans with a wooden spoon inserted into the middle of them.
Print Recipe
5 from 6 votes

Authentic Borracho Beans

These Borracho Beans are about as comforting of a pot of food as you'll ever make.  Warm, delicious, and wonderful any time of the year.  Allowing the beans overnight ensures they will cook evenly and be perfectly tender.
Prep Time20 minutes
Cook Time3 hours
Soak8 hours
Total Time11 hours 20 minutes
Course: Side Dish
Cuisine: TexMex / Mexican
Servings: 8 people
Calories: 341kcal
Author: Kris Longwell

Equipment

  • Large pot or Dutch oven 7 to 9 quart

Ingredients

  • 1 lb pinto beans dried
  • 4 cups chicken stock
  • 1 bottle beer preferably Mexican, not dark
  • 2 cups water plus more as the beans simmer
  • 1 pound salt pork or ham bone or ham hocks, See NOTES
  • 6 slices bacon roughly chopped
  • 1 medium onion chopped
  • 2 jalapeno peppers seeded and finely chopped
  • 3 cloves garlic minced
  • 2 tablespoon pork lard optional
  • ½ cup cilantro fresh, chopped
  • 2 tomatoes roughly chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt See NOTES
  • 1 teaspoon black pepper

Instructions

  • Soak the beans overnight.  The next day, drain and add beans into a large pot. 
  • Add the stock, beer, water, and salt pork (or ham bone) to the pot and simmer on low for 1½ hours.  Stir occasionally to prevent the beans from sticking to the bottom of the pot. 
  • Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Remove to a paper towel-line plate.
  • Pour out all but 2 tablespoon of the bacon grease from the skillet and then heat over medium heat.
  • Add the onion, peppers and garlic and cook until soft, about 3 to 4 minutes.
  • Add to the simmering beans the cooked bacon and sautéed vegetables, along with the pork lard (if using), cilantro, tomatoes, cumin, oregano, black pepper, and salt (to taste). Simmer for another 1½ hours, or until the beans are tender. Stir occasionally and add more water to maintain a "soupy" consistency.

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 forget to soak the beans overnight, you have two options:
  • Hot soak - Cover the beans with 10 cups of water in a large pot, and bring to a boil for 3 minutes. Turn off the heat, cover, and let the beans sit for 4 hours. Then proceed with the recipe. 
  • Quick soak - Cover the beans with 6 cups of water in a large pot, and bring to a boil for 3 minutes. Turn off the heat, cover, and let the beans sit for 1 hour. Then proceed with the recipe. 
If cooking with salt pork, be sure to taste the beans before adding salt. Some salt porks are very salty and others are not. If yours is salty, you may need to add very little salt. Add the salt near the end of the simmering process.
Pork lard adds an amazing depth of flavor and gives the beans a very authentic taste. Pork lard can be found at your local Hispanic food market. 
Reheat beans over medium heat on the stove and add more water or stock to reach the "soupy" consistency. Leftovers will keep in the fridge for up to 6 to 7 days.  They freeze nicely for months. 

Nutrition

Calories: 341kcal | Carbohydrates: 24g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 63mg | Sodium: 712mg | Potassium: 342mg | Fiber: 6g | Sugar: 4g | Vitamin A: 376IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 2mg

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

Authentic Eggplant Parmesan

by 66 Comments

This dish is about as 100% Italian-American comfort food as you will find.  This is one of those ‘spend-a-few-hours-in-the-kitchen-on-a-Saturday-afternoon’ dishes,  but, boy, oh by, is it truly magical.

The eggplant makes the perfect vehicle for this baked dish of yumminess.  The homemade marinara sauce puts it over the top. And it can also be made in advance, and then baked an hour or so before serving! I mean, come on…just look at this:

A square slice of baked eggplant parmesan being lifted from the dish with mozzarella strands hanging from the spatula.

How to Make Eggplant Parmesan

 

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

The Ingredients You Will Need

Although eggplant parmigiana (or parmesan) is vegetarian, it’s not the type of dish you’d probably want to consume every day for every meal. There is a lot of cheese and the eggplant is fried…but for that ‘special’ occasion dish, it can’t be beaten!

We start out with our classic homemade fresh marina. As with so many stellar Italian dishes, the quality of the dish comes down to the quality of the sauce.

Next, breading the eggplant slices and then quickly frying them makes the texture of the dish literally melt-in-your mouth good.

This fried eggplant parmesan recipe produces a dish that is so comforting and classic all at the same time.

A platter of fried eggplant discs for authentic eggplant parmesan

We love using fresh mozzarella because it delicious and also melts beautifully.

You can easily purchase a block of fresh mozzarella and slice it yourself.

Or, you can use shredded. No matter what, you’re going to love the cheese results.

A baking dish of eggplant parmesan with layers of fresh mozzarella being layered in.

The Origins of the Dish

There is so much to love about eggplant parmesan. First, and foremost, of course, is the taste.

But you can easily make this in advance and then just simply stick it in the oven to bake prior to serving. It also freezes perfectly, too. Just let it thaw, and then bake and serve.

The recipe (Parmigiana di Melanzane, in Italian) has its roots firmly planted in Southern Italy and has been served for many, many generations. Learn more about its delicious origins here.

A white dinner plate with a square serving of eggplant parmesan sitting in thin layer of marinara sauce.

Other Classic Italian Recipes To Try

Eggplant Parmesan is one of our all-time favorite dishes, but here are some other classic recipes that you are absolutely going to love, too:

Eggplant Rollatini
Homemade Beef Ravioli with Tomato Sauce
Classic Meat Lasagna
Best-Ever Baked Ziti
Stuffed Manicotti
Italian Stuffed Shells
Chicken Parmesan
Shrimp Marinara
Pasta Carbonara
Penne alla Vodka

Want to make eggplant parm in your air fryer? Here’s a recipe that is truly amazing.

These are all classic and unbelievably delicious. But, in the meantime, isn’t this dish calling your name?

Authentic Eggplant Parmesan in a baking white dish.

This is a dish that we feel confident will be one that goes into your regular rotation.

Warm, cheesy, and just so incredibly satisfying.

Folks…the time has come to make this classic baked Italian-American favorite! 

Eggplant Parmesan in a white plate with fresh marinara sauce.

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

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

A white dinner plate with a square serving of eggplant parmesan sitting in thin layer of marinara sauce.
Print Recipe
5 from 19 votes

Authentic Eggplant Parmesan

This authentic eggplant Parmesan is pure Italian-American comfort food in a single dish. The eggplant makes for the perfect vehicle for the gooey mozzarella cheese and homemade marinara sauce. You can make it up to 24 hours in advance and then bake just before serving!
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Course: Entree
Cuisine: Italian, Italian / American
Servings: 8 people
Calories: 420kcal
Author: Kris Longwell

Equipment

  • 10"x10" baking dish, or 9"x13" baking dish

Ingredients

  • 2 medium eggplants
  • 2 cups all-purpose flour
  • vegetable oil for frying, or heat your deep fryer
  • 6 large eggs
  • 2 cups Parmesan cheese grated
  • 1 tablespoon flat-leaf parsley fresh, chopped, plus extra for garnish
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 4 cups homemade marinara sauce
  • 3 cups mozzarella cheese fresh, sliced, or grated

Instructions

  • Prepare the marinara sauce (can be done up to 2 days in advance)
  • Cut the ends off the eggplant and discard them. Cut each eggplant into ¼-inch round slices and sprinkle salt over each of the rounds.
  • Place in a colander for 30 to 40 minutes.
  • Rinse eggplant rounds under cool water to remove salt. Dry with paper towels.
  • Next, in a deep, heavy saucepan, heat the oil to 350°F, or heat your deep fryer to 350°F. (If you don't have a deep-frying thermometer, the oil will be hot enough when it creates a sheen, and a small piece of bread sizzles when tossed in the oil.)
  • Meanwhile, spread the flour out on a large platter or in a pan.
  • In a shallow bowl, whisk the eggs together with ½ cup of the grated Parmesan cheese, the parsley, and the salt.
  • Coat each slice of eggplant with flour and shake off excess.
  • Dip the eggplant, a slice at a time, in the egg mixture and let any excess drip off.
  • Fry the eggplant slices, 3 to 4 at a time, for about 3 to 5 minutes, or until they are golden brown and tender.
  • Remove them with a slotted spoon and place them on paper towels to drain and cool.
  • Preheat oven to 350°F.
  • Spread 1 cup of marinara sauce over the bottom of a large baking dish.
  • Arrange a layer of eggplant slices over the sauce (they can slightly overlap, if necessary).
  • Spread a thin layer of marinara sauce over the eggplant.
  • Sprinkle ½ cup of the mozzarella and a thin layer of Parmesan cheese over the sauce.
  • Repeat, layer the eggplant, marinara sauce, mozzarella, and Parmesan cheese to top the pan.
  • End with a layer of eggplant and about ¼ cup marinara sauce spread over the top of it.
  • Sprinkle a good handful of Parmesan cheese on top of the sauce.
  • Bake the eggplant for about 45 to 50 minutes, or until bubbly and lightly browned on top.
  • Let the pan sit for 15 to 30 minutes until cool enough to serve.
  • Cut into slices and serve with warm marinara sauce and grated Parmesan 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 marinara sauce can be made several days in advance. Keep covered in the fridge until ready to use. It can also be frozen for several months. 
If you prefer, you can bake the battered eggplant at 375°F for 20 minutes. You can air-fry them for 6 minutes at 350°F, then open the basket, flip them over, and air-fry for another 2 to 3 minutes.
The dish can be prepared up to 24 hours in advance of baking. Keep covered in the fridge. Let sit out on the counter for 30 minutes to an hour before baking.
Leftovers will keep in the fridge (covered) for up to 5 days. Reheat in the oven at 350°F for about 20 minutes or cook on HIGH in your microwave in 1-minute intervals until hot and bubbly. 

Nutrition

Calories: 420kcal | Carbohydrates: 33g | Protein: 27g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 190mg | Sodium: 866mg | Potassium: 402mg | Fiber: 4g | Sugar: 5g | Vitamin A: 748IU | Vitamin C: 3mg | Calcium: 544mg | Iron: 3mg

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

Fried Catfish Po-Boy

by 19 Comments

This epic sandwich hailing from Louisiana is bursting with flavor and can be adapted to your liking.

When you head down to the Big Easy, and surrounding areas, the varied cuisine is steeped in tradition and some of the best we’ve ever had. This is our version of the classic New Orleans sandwich. The addition of homemade Cajun Remoulade puts it over the top!

A person holding a large fried catfish po-boy that is stuffed with crispy fillet of catfish, coleslaw, hot sauce, pickles, and tomatoes.

How to Make Fried Catfish Po-Boy

 

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

The Ingredients You Will Need

Most po-boy sandwiches include a protein. Fried oysters and fried shrimp are popular, as well as sliced beef. Catfish is a fresh-water fish that works amazingly well with the other components of the sandwich.

For our version, here’s what you’ll need to have on hand

For the Coleslaw:
Shredded cabbage and carrots – We just grab a bag of slaw mix from the produce section in our market. It’s easy and works perfectly.
Mayonnaise – You could make it from scratch, but quality store-bought is just fine.
Vinegar – We love apple cider vinegar, but you substitute white or red wine vinegar, Champagne vinegar, or plain distilled white vinegar.
Sugar – Granulated (don’t skip this!)
Seasonings – Salt, pepper, and celery seed.

For the Sandwich:
Catfish – We recommend cutting each fillet into fourths, but that’s a matter of taste. The smaller fillets create more of the delicious crispy batter.
Oil – Vegetable or peanut, for frying.
Seasoning – Salt and pepper (for the fish).
Milk – Whole
Eggs
Cornmeal – Medium or fine ground, not coarse.
Flour – All-purpose
Cayenne – Adds a little kick to the batter.

For the Sandwich:
Rolls – Soft French or Italian. Cut the ends off, if necessary. Hoagie rolls work, too. Baguettes are a little too tough. 
Cajun Remoulade – This can be made up to 2 to 3 days in advance. This makes these sandwiches even more incredible.
Pickles – Long, sliced dill sandwich pickles are our favorite, but go with whatever is your favorite.
Tomatoes – Sliced with a little salt and pepper sprinkled on top.
Hot sauce – Any kind of Louisiana-style is ideal, such as Crystals, Louisiana, or Tabasco.
Lemon wedges – For serving.

EXPERT TIP: You’ll need to set up a 2-pan dredging station. Simply add the milk and beaten eggs in one pan and the dry ingredients in another. Salt and pepper the fillets first, and then fully coat them with the milk mixture and then coat with the cornmeal mixture. Use your fingers to help the breading adhere to the fillet.

A person a wearing black nitrate glove dredging a fillet of catfish through a pan filled with a cornmeal and flour mixture.

Tips for a Perfect Fried Catfish Po-boy

Make the Coleslaw and Remoulade – Making these from scratch is easy and truly makes a huge difference in taste and texture. The coleslaw (recipe included) can be made hours in advance and the remoulade can be made days in advance.

Fry Until Crispy – Frying the fillets in vegetable (or peanut) oil in a sturdy skillet (at 350°F) will give you extra-crispy catfish fillets that deliver superior taste. See NOTES for air frying or baking.

Choose the Right Kind of Bread – The main objective when selecting the rolls is to find one that is soft on the inside and golden on the outside. Don’t get rolls (or loaves) that are too thick with too much bread for a sandwich. Hoagie rolls will work just fine.

EXPERT TIP: A candy thermometer will ensure your oil reaches 350°F. If you don’t have a thermometer, simply toss in a pinch of bread. The oil is ready when the bread lightly browns and becomes crisp in about 60 seconds. The fish will fry for about 2 to 3 minutes, until golden brown.

Two fried catfish fillets resting in a metal spider over a skillet filled with hot oil.

How To Serve

These sandwiches are large and filling. If you’re starting with a large sub roll, you can easily cut the sandwich into four pieces and each will be very filling.

Serve with plenty of Louisiana -tyle hot sauce and lemon wedges.

Kettle chips are the perfect side to this amazing po-boy.

EXPERT TIP: We can’t stress enough how much the homemade Cajun remoulade takes the sandwich to the next level. Add a liberal layer on the bottom half of the bun, and then half plenty more for guests to add more, if they wish.

A person transferring Cajun remoulade from a large silver spoon onto the lower half of an open French roll.

Other Classic Louisiana Recipes to Try

There are so many amazing dishes that originated in the great state of Louisiana. From New Orleans to Creole and Cajun country, the taste of these classic dishes is as good as they come. Making them at home is easier than you might think. Here are some of our all-time favorite recipes:

Classic Muffuletta Sandwich
Red Beans and Rice
Jambalaya
Crawfish Etouffée
Shrimp and Okra Gumbo
Sausage and Chicken Gumbo
Creole Chicken and Rice
Dirty Rice
Classic Beignets
Southern Crab Cakes

These are all classic and amazing in their own right. But, right now, isn’t this po-boy calling your name?

A close-up view of a fried catfish po-boy with homemade coleslaw and hot sauce sitting on top of the catfish, pickles, and sliced tomatoes, all on a soft roll.

If you love Louisiana cuisine as much as we do, then you are going to flip for this classic sandwich.

It’s perfect for a Sunday afternoon watching the big game, but it’s also fun to make a big batch of all the components, and then let guests build their own po-boy.

We can honestly say this is one of the most delicious sandwiches we’ve ever made or served, and we think you and your family will feel the same way!

A straight-on view of two baskets filled with a fried catfish po-boy sitting next to a tall glass of beer.

Ready to make the best sandwich this side of the Big Easy? Go for it!

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

A person holding a large fried catfish po-boy that is stuffed with crispy fillet of catfish, coleslaw, hot sauce, pickles, and tomatoes.
Print Recipe
5 from 8 votes

Fried Catfish Po-Boy

This Fried Catfish Po-Boy is about as classic New Orleans cuisine as it comes. You can of course go with fried shrimp, or whatever you like...but we love it with classic Southern fried catfish! Be sure to make the Cajun remoulade! It can be made several days in advance.
Prep Time20 minutes
Cook Time20 minutes
Remoulade prep and chill time1 hour 30 minutes
Total Time2 hours 10 minutes
Course: lunch
Cuisine: Louisiana, New Orleans
Servings: 4 people
Calories: 427kcal
Author: Kris Longwell

Equipment

  • Large skillet for frying

Ingredients

Do Ahead

For the Coleslaw

  • 3 cups coleslaw mix about 8 ounces
  • ¼ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon granulated sugar
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon celery seed

For the Fried Catfish

  • vegetable oil Enough for 1 to 2 inches in a sturdy skillet
  • 4 7 oz catfish fillets skinned
  • Kosher salt and freshly ground black pepper
  • 1 cup milk
  • 2 large eggs lightly beaten
  • 1 cup cornmeal fine or medium ground, not too coarse
  • ½ cup all-purpose flour
  • ½ teaspoon cayenne pepper

For the Sandwich

  • 4 long soft-crust Italian rolls split
  • 1 cup Cajun remoulade
  • ½ cup sandwich pickles sliced
  • 3 large tomatoes sliced
  • Louisiana hot sauce for serving
  • Lemon wedges for serving

Instructions

Make the Cajun Remoulade Sauce

  • Prepare the Cajun remoulade sauce. Keep covered in the refrigerator until ready to use. Can be made 3 days in advance.

Make the Coleslaw

  • In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, pepper, and celery seed.
  • Place the slaw mix (dry ingredients only) in a medium-sized bowl. Add the dressing and stir until fully coated. Set aside. If not used within an hour, place in the refrigerator, covered, for up to 3 hours.

Prepare the Catfish

  • Heat the oil in a large sturdy skillet over medium-high heat, until reaches 350°F, or when a small piece of bread sizzles and browns in about 30 seconds when tossed in the oil.
  • Place the milk and eggs together in a medium bowl or pan, and whisk together.
  • In a separate bowl or pan, mix together the cornmeal, flour, 1 teaspoon salt, ½ teaspoon pepper, and cayenne (½ tsp).
  • One at a time, dip the catfish fillets into the wet mixture, then dredge in the corn meal/flour mixture, completely covering the fillets.
  • In batches, fry the fillets until golden brown, about 3 - 4 minutes. Drain on paper towels.

Assemble the Po-boy

  • If desired, cut the ends off of the rolls, and if they are long rolls, cut them in half.
  • Smear a good helping (about 2 tablespoons) of the remoulade sauce on the bottom of each roll. Then add a layer of pickles, tomato slices, then the catfish fillets, and top with coleslaw.
  • Add a good few squeezes of fresh lemon and several dashes of hot sauce. Top with bun.  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 remoulade can be prepared up to 3 days in advance and the coleslaw can be made several hours before serving. Keep both covered in the fridge until ready to use. 
Frying the catfish fillets delivers a truly authentic taste, however, you can dredge the fillets and then bake them on a baking sheet in a 425°F oven for 15 to 20 minutes, until crispy. To air fry them, spray the breaded fish with olive oil. Air fry at 400°F for 10 minutes. Flip, and air fry for another 3 to 5 minutes until crispy. 
Although the sandwiches are good all day long, they are best served when the catfish is hot and still very crispy. The longer it sits after being fried, it will lose its crispness. 

Nutrition

Calories: 427kcal | Carbohydrates: 55g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 107mg | Sodium: 458mg | Potassium: 706mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1537IU | Vitamin C: 38mg | Calcium: 140mg | Iron: 3mg

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

Best-Ever Skillet Breakfast

by 8 Comments

If it’s true that breakfast is the most important meal of the day, there’s no reason it can’t also be the most delicious, too.

There is just so much to love about this dish. Most of it can be made in advance which makes bringing a scrumptious dish to the breakfast table a breeze. It’s a one-pot wonder, so very few dishes to clean. But, first and foremost, it is incredibly delicious. Fresh buttermilk biscuits make all the difference!

Watch us show you how easy it is to make this Best-Ever Skillet Breakfast!

An overhead view of a skillet breakfast of cooked sausage mixed with crumbled biscuits, cherry tomatoes, and cheese all topped with five cooked eggs.

How to Make the Best-Ever Skillet Breakfast

 

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 line-up of ingredients for this dish is straight-forward, and much you’ll probably have in your fridge or pantry. We strongly recommend seeking out homemade biscuits, or make your own!

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

Breakfast Sausage – We love Jimmy Deans regular. If desired, try the spicy variety. We don’t recommend the sage variety since you’ll be adding fresh sage to the mixture.
Onion – Chopped, fresh is best.
Garlic – Minced, fresh is best.
Buttermilk biscuits – Pick some up from a local breakfast restaurant, or make your own! In a pinch, packaged biscuits will work.
Cheddar cheese – Shredded. Monterrey Jack, or Mexican blend all work well, too.
Tomatoes – Cherry or grape tomatoes are great. Halve them.
Sage – Fresh is best, but if using dried, then cut the amount in half.
Maple syrup – Go with 100% pure (not pancake syrup).
Seasonings – Salt and pepper is all you need.
Eggs – Go with quality, it really does make a difference.

EXPERT TIP: After the sausage, onion, and garlic are fully cooked, you can transfer them to a large bowl and mix in the remaining ingredients (except the eggs), or, to save on cleaning, simply add the ingredients right into the skillet with the sausage. Carefully mix with a large spoon.

A person using two hands to crumble buttermilk biscuits into a large cast-iron skillet filled with cooked sausage, shredded cheese, chopped sage, and cherry tomatoes.

Tips for Best-Ever Breakfast Skillet

Homemade Biscuits – We understand that making the biscuits from scratch may be more than you want to take on, but, if you seek out a local breakfast or brunch restaurant, they will sell you as many as you need. Don’t worry if they are more than a day old, they will soak up all the flavors during the baking process.

Fresh Sage – You can use dried, and be just fine. But fresh adds a depth of flavor that is just amazing. Fresh sage can be found in the product section of most supermarkets.

Don’t Overcook – We recommend baking the skillet breakfast until the egg yolks are soft, but not rubbery. For yolky eggs, cook for 18 minutes, for soft egg yolks, bake for 20, and for fully cooked egg yolks, bake for 23 minutes.

EXPERT TIP: If you’re not comfortable transferring the eggs from the shell, simply crack the egg over a small bowl, and then transfer the egg from the bowl into the divot you create in the sausage mixture. The handle of a wooden spoon makes creating the divots easy.

A person transferring a whole egg from a cracked shell into a skillet filled with a mixture of cooked sausage, tomatoes, and cheese.

How To Serve

This dish is definitely served straight from the skillet.

All you need is a large spoon and let family or guests serve themselves.

If serving more than 4 to 6 folks, then double the recipe and cook in a large baking dish (9×13″ or larger).

Because the dish has all you need in a meal (protein, bread, vegetables, and cheese), not much else is needed for serving. Fresh fruit is a great side, but that’s really about all!

A straight-on view of a skillet breakfast in a large cast-iron skillet filled with a breakfast sausage hash topped with cooked eggs.

Other Amazing Breakfast Recipes to Try

Breakfast truly can be the best meal of the day, especially if you go with one or all of these amazing recipes:

Caramel Banana Baked French Toast
Eggs Blackstone
Classic Biscuits and Gravy
Croque Madame
Huevos Rancheros
Best-Ever Eggs Benedict
Lemon Ricotta Pancakes with Vanilla
Buttermilk Waffles with Blueberry Sauce
Breakfast Potatoes

These are all breakfast at its best, without a doubt, but isn’t this calling your name right about now?

A straight-on view of a cast-iron skillet filled with a sausage hash with cooked eggs on top, and a wooden spoon inserted where some of the breakfast mixture is missing.

This dish is so satisfying and so spectacularly delicious, that we love to serve it for breakfast or dinner!

And leftovers, if there are any, are absolutely wonderful. Simply reheat in the microwave or in a low-temperature oven (300°F) until warmed.

And talk about the quintessential breakfast to serve to loved ones during the holiday season! It just doesn’t get much better than this!

An overhead view of a white bowl filled with a helping of skillet breakfast with a mug of black coffee nearby.

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

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

A straight-on view of a skillet breakfast in a large cast-iron skillet filled with a breakfast sausage hash topped with cooked eggs.
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5 from 1 vote

Best-Ever Skillet Breakfast

This Best-Ever Skillet Breakfast packs a ton of morning deliciousness in one easy skillet! It is so simple to put together and will really wow your family and/or guests as they wake up. Actually, it's so good, it's great any time of the day, or night! So good!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 6 people
Calories: 495kcal
Author: Kris Longwell

Ingredients

  • 1 lb breakfast pork sausage ground
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 cups buttermilk biscuits crumbled, store-bought or homemade
  • 2 cups Cheddar cheese grated
  • 1 cup cherry tomatoes halved
  • 2 tablespoon fresh sage chopped (or 2 teaspoons dried sage)
  • ¼ cup pure maple syrup
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 6 large eggs

Instructions

  • Preheat oven to 350°F.
  • In a sturdy skillet (preferably cast iron), cook the sausage, onion, and garlic over medium heat until sausage is browned and the onion is soft, about 10 minutes.
  • Add crumbled biscuits, cheese, tomatoes, sage, maple syrup, salt, and pepper. Stir until well blended.
  • Make 6 indentions (using the handle of a long spoon works well) in the sausage mixture, and break an egg into each indention.
  • Bake until eggs have just set, approx. 20 minutes (22 to 24 minutes for fully-cooked egg yolks).

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 entire dish can be assembled (except for the addition of the eggs) for hours (or up to the night before). Cover with foil and then add the eggs into the indentions before baking. 
Leftovers will keep in the fridge for up to 5 days. 

Nutrition

Calories: 495kcal | Carbohydrates: 52g | Protein: 14g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 38mg | Sodium: 1188mg | Potassium: 331mg | Fiber: 2g | Sugar: 12g | Vitamin A: 501IU | Vitamin C: 7mg | Calcium: 342mg | 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 September 2023!

Creamy Salted Caramel Ice Cream

by 2 Comments

That taste of homemade caramel sauce is classic and is the perfect match for homemade ice cream.

We love all things caramel, from our grilled peaches with caramel sauce to homemade caramel apple pie. But there is just some extra special about the addition of caramel to home-churned ice cream. The coarse sea salt gives an added depth of flavor. This ice cream is always a huge hit.

A waffle cone with two scoops of salted caramel ice cream that has been inserted into a metal holder with two other cones in the background.

How To Make Creamy Salted Caramel Ice Cream

This ice cream isn’t difficult to make at all.

You just need to give yourself a little time for the custard to chill and then for the ice cream to freeze. Start a couple of days before you want to serve, and you’ll be golden!

 

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

The Ingredients You Will Need

There are just a handful of ingredients needed to make this incredible ice cream. Making the caramel sauce from scratch is easy and definitely the way to go.

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

For the Caramel Sauce:
Sugar – Granulated
Cream – Heavy, whipping cream is best. In the U.K., go with double cream. Half and half can be substituted in a pinch.
Salt – Coarse sea salt, or finishing salt, such as Madlon’s is best.
Vanilla extract – Go with good quality.

For the Ice Cream Base:
Milk – Whole (you’ll use a combination of heavy cream and milk).
Maple syrup – Pure, please.
Eggs – Large.

EXPERT TIP: When you make the caramel, it may seem a little thin. This is normal. Allow it to chill in the refrigerator for at least 30 minutes. It will thicken as it cools. Pour directly into the custard and then whisk to combine.

Homemade caramel sauce being poured from a small white bowl into a ceramic bowl filled with an ice cream custard.

Tips for Making Perfect Creamy Salted Caramel Sauce

Make the Caramel Sauce from Scratch – Store-bought tends to be thicker and extremely sweet. Our version blends perfectly with the custard base and has just the right level of sweetness.

Stir in Your Favorite Blend-ins – The ice cream is incredibly delicious on its own. But stirring in your favorite blend-ins, such as toffee bits, butterscotch morsels, or even crushed peanuts, or all fantastic.

Freeze for Best Results – Once the ice cream reaches a thick, dense, creamy consistency, you could serve it straight out of the machine. But, we find that if you allow the ice cream to completely freeze in the freezer, you get best results.

EXPERT TIP: Follow the instructions for your ice cream maker once adding it to the canister. This recipe makes 1½ quarts. The ice cream we used in the video is a Cuisinart 1.5 Quart Electric Freezer.

A creamy custard being poured from a large ceramic bowl into the canister that is resting in an electric ice cream maker.

How to Serve

We love to serve this in ice cream bowls, sprinkled with crushed Heath bars, or toffee bits.

You can also add your favorite blend-in during the final 5 to 10 minutes of churning in the canister.

We also get rave reviews (especially from the kids) when we serve these in waffle cones or sugar cones (available in most the ice cream section of most supermarkets).

EXPERT TIP: Once the ice cream has reached the right thick and creamy consistency in the machine, we transfer it to an ice cream container (with lid) and keep in the freezer for 6 hours, or for best results, overnight.

Soft ice cream being transferred from an ice cream canister into a rectangular plastic ice cream container.

Other Classic Homemade Ice Cream Recipes To Try

There are seldom times that we met a bowl of homemade ice cream that we didn’t like. Following are some of the best we’ve ever made, and we’re sure you will love them, too!

Classic Homemade Vanilla Ice Cream
S’Mores Ice Cream
Blueberry Ice Cream
Strawberry Ice Cream
Peanut Butter Cup Ice Cream Cake

These are nothing short of amazing, without a doubt. But, isn’t this scoop of yumminess calling your name right now?

A person using an ice cream scooper to roll a scoop of salted caramel ice cream in a rectangular ice cream container.

How To Store

If desired, you can keep the ice cream in the canister and place it in the freezer.

Or, you can transfer the freshly churned ice cream from the canister into a freezer-safe container, such as our favorite ice containers from Tovolo, and then place in the freezer.

The ice cream will keep in the freezer for several weeks. If it’s left out and starts to melt, it will re-freeze with no problem. If it melts completely, you will lose the creamy smooth texture.

An overhead view of an ice cream waffle cone that is filled with salted caramel ice cream and topped with toffee bits.

Every time we serve this ice cream, family and friends are always amazed that we made it from scratch.

We’re always told that it’s so good, it tastes like ice cream you would get from a specialty ice cream shop, or a top-notch pint from one of the most popular ice manufacturers in the world.

It’s easy to prepare. The ingredients work beautifully together. And it just makes people happy. What could be better than that?

A person holding a waffle ice cream cone that is filled with salted caramel ice cream that has been topped with toffee bits.

Ready to make a batch of ice cream that will rival even the best ice cream shop 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 waffle cone with two scoops of salted caramel ice cream that has been inserted into a metal holder with two other cones in the background.
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No ratings yet

Creamy Salted Caramel Ice Cream

This Creamy Salted Caramel Ice Cream is so decadently divine. The caramel is just slightly bitter and balances perfectly with the sweet custard. And the finishing salt puts it over the top. Amazing!
Prep Time3 hours 15 minutes
Cook Time25 minutes
Chill, Churn, and Freeze Time8 hours
Total Time11 hours 40 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 596kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 cup sugar
  • ¼ cup water
  • 2 tablespoon unsalted butter
  • 2¼ cups heavy cream divided
  • 1 teaspoon coarse sea salt or finishing salt, such as Maldon
  • ½ teaspoon vanilla extract
  • 1 cup whole milk
  • ¼ cup pure maple syrup
  • 4 large eggs
  • 1 cup toffee bits for garnish, optional

Instructions

  • Heat the sugar and water in a large heavy skillet over medium heat until starts to bubble. Stop stirring and continue to cook, swirling the skillet periodically. Continue this process (without stirring) until it is deep amber in color, about another 8 to 12 minutes. Remove from the heat.
  • Meanwhile, warm 1¼ cup of the heavy cream.
  • Add the butter and the warmed cream into the sugar mixture, and stir constantly until smooth (it will bubble vigorously for a minute, but will calm down).
  • Transfer to a bowl and stir in the salt and vanilla.
  • Chill until no longer warm, about 15 to 20 minutes.
  • Meanwhile, bring milk, the remaining cup of cream, and the maple syrup to a boil in a small heavy saucepan, stirring occasionally.
  • In a medium bowl, whisk the eggs and then add half of the hot milk mixture in a slow stream, whisking constantly.
  • Pour all of the egg and milk mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon, 4 - 5 minutes. (Don't let come to a boil). If it starts to scramble, take off the heat and stir continuously until smooth and thickened.
  • Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
  • Refrigerate the custard for 3 hours, or overnight.
  • Freeze custard in an ice cream maker (it will be soft), then transfer to an airtight container and place in freezer until firm, 4 hours, or overnight.
  • Serve with toffee bits sprinkled on top, 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. 
The caramel sauce may seem a little thin. Once you chill it in the fridge, it will thicken somewhat. It's not as thick as jarred caramel sauce. 
We love adding in our favorite add-ins during the last 10 minutes of churning. Our favorites are toffee bits, Heath Bar bits, butterscotch morsels, or chocolate chips. 
The ice cream can be frozen for up to several weeks. If it melts slightly, simply re-freeze and it will still be delicious. 

Nutrition

Calories: 596kcal | Carbohydrates: 54g | Protein: 6g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 211mg | Sodium: 398mg | Potassium: 183mg | Sugar: 53g | Vitamin A: 1597IU | Vitamin C: 0.5mg | Calcium: 118mg | Iron: 1mg

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

Grilled Chicken Skewers with Alabama White Sauce

by 4 Comments

If you like grilled chicken, you are going to fall in love with this recipe.

It’s simple and straightforward, but the smokiness from the grill, the crispy skin, and then the rich, tangy Alabama White Sauce put it over the top. This is one of those grilled dishes that your guests will truly rave about. It’s deeply flavorful and easy to prepare.

An overhead view of grilled chicken skewers with Alabama sauce on a piece of crumpled brown wax paper.

How to Make Grilled Chicken Skewers with White Alabama Sauce

The Alabama White Sauce can be made up to several days in advance.

The chicken can be prepped 24 hours in advance. This means all you have to do is grill them up and serve with extra sauce on the side!

 

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

Some butchers can provide you with boneless chicken thighs that still have the skin on. But, for most of us, that’s hard to come by. See below for the best results:

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

Chicken Thighs – Simply pick up bone-in, skin-on chicken thighs and use a sharp knife to cut strips off of the bone. You could also use chicken breasts, but we find you get more flavor with the dark meat. The skin adds amazing flavor.
Oil – Olive oil or vegetable oil both work just fine.
Seasonings – All you need is salt and pepper
Alabama white sauce – Make the sauce 1 hour in advance, or up to 3 days. Homemade is easy and critical for making these skewers incredibly delicious.

EXPERT TIP: The addition of dark corn syrup to the sauce adds a bit of sweetness to the sauce that matches wonderfully with the tangy horseradish sauce and apple cider vinegar.

Dark corn syrup being poured from a small white bowl into a larger glass bowl filled with the ingredients for Alabama white sauce.

Tips for Perfect Grilled Chicken Skewers

Skin On! – We can’t stress this enough. When grilled over direct heat, the skin gets crispy and the coating of the sauce makes it irresistible. It takes a little effort to get the pieces on the skewers, but it can be done in advance.

Sauce from Scratch – The sauce is a unique blend of tangy with a touch of sweetness. Homemade is simple to make and truly puts them in a league of their own.

Direct Heat – These only take about 15 to 18 minutes to cook. Get your grill good and hot, and then place the skewers directly over the heat source. No need to close the grill lid. They will char a bit and the skin will get perfectly crisp.

EXPERT TIP: Use the sharpest knife that you have to carefully slice strips of chicken around the bone. If you have long strips of loose skin, cut it away. The skin will stay with the meat once you thread it onto the skewer. Remember, if using wooden skewers, soak them in water for about 20 minutes before adding the chicken and then grilling.

A person wearing black latex gloves using a large Japanese knife to cut strips of a chicken thigh from the bone.

How To Serve

We typically serve these stacked on a platter with lots of white sauce on the side. A nice sprinkle of finely snipped chives and some red pepper flakes make for tasty and beautiful garnishes.

You can also remove the chicken from the skewers and serve the grilled chicken family style.

A word of warning, these are usually the first to go when we serve these at a BBQ or any kind of gathering. We often double or triple the recipe. They are wonderful when served alongside other grilled proteins and/or vegetables.

EXPERT TIP: In the last 5 minutes of cooking, you’ll want to slather plenty of the white sauce onto the chicken. Carefully flip each skewer, and liberally add more of the sauce. Have a separate small bowl of the sauce to do this. Leave the rest for guests to add even more to the cooked chicken.

A person using a small kitchen brush to apply Alabama white sauce over skewered pieces of chicken that are on the grates of a gas grill.

Other Grilling Recipes to Try

If you’re like us, you’re always looking for something new to grill at your next outdoor gathering. Burger and hot dogs are wonderful, of course, but these grilled delights are always a hit and are sure to please.

Marinated Grilled Chicken Kabobs
Best Grilled Chicken
Grilled Beer Can Chicken
Amazing Grilled Buffalo Chicken Wings
Grilled BBQ Pulled Pork Pizza
Delmonico Pork Steaks with Homemade Steak Sauce
Grilled Tri-Tip with Santa Maria Salsa
Best-Ever BBQ Shrimp
Grilled Portobello Mushroom BLT “Pizzas”

If you love grilling as much as we do, then you will love all of the dishes linked above. But, for the moment, aren’t these babies calling your name?

Alabama white sauce transferring onto a piece of skewered grilled chicken from a large silver spoon.

There truly is something magical about this grilled chicken.

It’s approachable and yet has an elevated flavor profile.

Add this with the crispy skin, and you will be amazed at the reaction you’ll get when you set these out at your next BBQ or gathering. They are one of the best grilled dishes we have ever served. Honestly.

A close-up view of a grilled chicken skewers that have a layer of Alabama white sauce drizzled over the top.

Ready to take grilled chicken to the next level? Go for it!

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

An overhead view of grilled chicken skewers with Alabama sauce on a piece of crumpled brown wax paper.
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4.50 from 2 votes

Grilled Chicken Skewers with Alabama White Sauce

Grilled Chicken Skewers with Alabama White Sauce is absolutely a true crowd-pleaser. Leave the skin on for crispy delicious perfection. And the tangy white BBQ sauce is the perfect complement to the grilled meat. Always a huge hit!
Prep Time20 minutes
Cook Time18 minutes
White Sauce Prep and Chill1 hour
Total Time1 hour 38 minutes
Course: Appetizer or Entree, BBQ
Cuisine: American
Servings: 8 people
Calories: 139kcal
Author: Kris Longwell

Equipment

  • 5 skewers If wooden, soak in water for 20 minutes before using
  • Gas, charcoal, or electric grill

Ingredients

  • 2 cups Alabama white sauce
  • 4 chicken thighs skin-on
  • 1 tablespoon olive oil
  • 2 teaspoon Kosher salt and black pepper
  • 2 tablespoon chives snipped, for garnish (optional)
  • 1 tablespoon red pepper flakes for garnish (optional)

Instructions

Do Ahead

  • Prepare the white sauce and let chill for 1 hour or up to 3 days.

Prepare the Grilled Chicken

  • Cut the chicken into strips, around the bone.
  • Weave the strips onto the skewers.
  • Brush the chicken with the oil, and season with salt and pepper.
  • Heat your grill to medium-high heat.
  • When the grill is hot, place the skewers on the grill, over direct heat.
  • Grill until the skin is nice and crispy, about 12 -15 minutes, carefully flipping occasionally.
  • Brush some of the white sauce all over the chicken and cook for another minute. Flip, and brush more sauce. Cook for another minute and then remove from the grill.
  • Garnish with snipped chives and red pepper flakes, if desired. Serve at once with the remaining white 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. 
You can substitute chicken breast for this recipe, but, the crispy skin is really what makes the grilled chicken so deeply flavorful. That and the homemade white sauce. 
The Alabama white sauce can be made up to 3 days in advance and will keep in the fridge for up to a week. 
The chicken can be skewered and seasoned up to 6 hours in advance. Cover with plastic wrap and keep in the fridge until ready to grill. 

Nutrition

Serving: 340g | Calories: 139kcal | Carbohydrates: 0.1g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 55mg | Sodium: 44mg | Potassium: 116mg | Vitamin A: 44IU | Calcium: 5mg | Iron: 0.4mg

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

Lemon and Blueberry Jumbo Muffins

by 8 Comments

It may not be true that bigger is always better, but when it comes to homemade muffins, it is definitely the way to go!

These muffins have a lightness to them, and yet, by the same token, they also feel dense and super moist. Starting with a top-notch lemon-infused olive is essential, and everything else comes together in a snap. We’re giving you a foolproof jumbo muffin to treasure. We promise!

A straight-on view of a lemon blueberry jumbo muffin sitting on a baking rack with other muffins in the background.

How To Make Lemon and Blueberry Jumbo Muffins

It took us some time to get this recipe just right. We were inspired by the rows and rows of jumbo muffins in the windows of the many bakeries lining the streets of New York City, including Grand Central Station and Penn Station. 

We learned that muffins rise better, taste better, and feel better with each bite when we use olive oil as opposed to butter. Bonus: It’s better for you, too.

 

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

The Ingredients You Will Need

The ingredients for these jumbo muffins are straight-forward. The Lemon Olive Oil is critical in achieving the perfect taste and texture for the muffins. See below for the best place to get the lemon olive oil.

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

Flour – All-purpose.
Baking powder – Check the ‘best used by’ date. If expired, get a new batch.
Salt – Go with regular table salt, not coarse Kosher.
Eggs – Room temperature.
Sugar – Cane sugar is best and can be found in the baking section of most supermarkets.
Lemon-infused olive oil – We get ours from Rancho Azul y Oro, and it truly takes the muffins to the next level.
Lemon zest – Fresh is always best
Ricotta cheese – Whole milk for a more dense muffin, skim ricotta (low fat) for a lighter muffin (Wesley prefers the slightly denser version).
Buttermilk – Whole or low-fat will work.
Vanilla extract – Get a good-quality brand, if possible. We like Neilsen-Massey.
Blueberries – Fresh is a must (frozen will work in an absolute pinch).
Sugar crystals – Turbinado is great and can be found in the baking section of most supermarkets.

EXPERT TIP: You’ll want to be gentle as you bring the batter together. A wooden spoon is all you need. Make a well with the flour mixture, then pour in the egg and oil mixture, top with the blueberries. Stir until the batter resembles the consistency of cookie batter.

A person transferring fresh blueberries from a small glass bowl into a large glass bowl filled with a flour mixture and egg and lemon batter in the middle of it all.

Tips for Making Perfect Lemon and Blueberry Jumbo Muffins

Use Lemon-Infused Oil, Not Butter – Even though we love butter as much as anyone, we have found that lemon-infused olive oil makes the best jumbo muffins. We can’t say enough about Rancho Azul y Oro’s Lemon Olive Oil. It’s the best!

Fill the Pans Almost Completely – First, you’ll need to make sure you have the correct jumbo muffin pans. Then, spray them all over with cooking spray (including the tops). And then, fill the batter almost to the rim of every hole in the pan. You’ll have just enough batter to make 6 jumbo muffins.

Start with a Super-Hot Oven – Make sure you’ve preheated your oven to 425°F for at least 15 minutes. As soon as you reach 6 minutes, lower the heat to 375°F. That may not seem like that much of a change, but the super hot temperature helps to create the height you are looking for.

A person using a large silver spoon to transfer lemon and blueberry muffin batter into a jumbo muffin pan.

How To Serve

These muffins are absolutely mouth-watering when served warm, and fresh from the oven.

However, you can prepare them a day in advance and then keep them in an airtight container. Place on baking rack and reheat in a 325°F for about 15 minutes, until lightly warmed. Or, serve them at room temperature.

The muffins are amazing on their own, but, they are really pretty spectacular with a spread of softened butter down the center of them after you’ve split one open.

They are perfect for a holiday breakfast feast, or baby shower, or just a fun weekend with the family.

EXPERT TIP: You can use a liner for the muffin pan if you desire. We’ve tried them with and without, and both are great. We do recommend getting them out of the pan as soon as you can. If they sit too long, they run the risk of getting soggy bottoms.

A close-up view of a lemon and blueberry jumbo muffin sitting a small white plate with a fork next to it.

Other Classic Baked Breakfast Pastries and Breads to Try

Breakfast just wouldn’t be breakfast without a delicious pastry or baked goods. Here are some of our favorite recipes that you will most likely love, too.

Blueberry Almond Coffee Cake
Honey Nut Muffins with Cheerios®
Banana Nut Bread
Homemade Monkey Bread
Zucchini Bread
Grandma’s Cinnamon Rolls
Homemade Kolaches
Orange Sweet Rolls
Apple Cider Doughnuts
Jelly and Custard Doughnuts

These are all amazing in their own right, but isn’t the jumbo muffin calling your name right about now?

A lemon and blueberry jumbo muffin that is sitting on a small white plate next to a glass mug full of coffee and cream.

These muffins are not only jumbo, they are absolutely delicious and always a hit with family and guests.

Follow the recipe as written, and you’ll be very happy with the results.

Make a double batch and enjoy them all week and weekend! Double jumbo!

A straight-on view of a lemon blueberry muffin that has been split in half on a small white plate sitting next to a glass mug full of coffee.

Ready to make the best jumbo muffins this side of New York City? Go for it!

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

A straight-on view of a lemon blueberry jumbo muffin sitting on a baking rack with other muffins in the background.
Print Recipe
4.50 from 2 votes

Lemon and Blueberry Jumbo Muffins

There is a lot to love about these jumbo muffins. A crunchy and sweet muffin top, and moist, and fluffy inside. Follow the recipe to the 'T' and you'll get fantastic results!
Prep Time15 minutes
Cook Time26 minutes
Rest time10 minutes
Total Time51 minutes
Course: Breakfast
Cuisine: Breakfast
Servings: 6 people
Calories: 397kcal
Author: Kris Longwell

Equipment

  • 1 Jumbo muffin pan

Ingredients

  • 3 cups all-purpose flour
  • 4 teaspoon baking powder
  • ½ teaspoon salt regular salt, not coarse
  • 2 large eggs room temperature
  • 1 cup cane sugar
  • ½ cup lemon-infused olive oil
  • Zest of 1 large lemon
  • ¼ cup ricotta cheese whole milk OR part-skim: See NOTES
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • Cooking spray
  • ¼ cup coarse sugar such as turbinado

Instructions

  • Preheat oven to 425°F.
  • In a large bowl, whisk together the flour, baking powder and salt until blended (about 30 seconds of gently blending with a whisk or fork).
    3 cups all-purpose flour, 4 teaspoon baking powder, ½ teaspoon salt
  • In a separate medium-sized bowl, use a fork or wooden spoon to mix the eggs with the sugar. Stir until blended. Add the oil, lemon zest, ricotta cheese, buttermilk, and vanilla, and mix until incorporated.
    2 large eggs, 1 cup cane sugar, ½ cup lemon-infused olive oil, Zest of 1 large lemon, ¼ cup ricotta cheese, ¾ cup buttermilk, 1 teaspoon vanilla extract
  • Using your hands, or a large wooden spoon, form a well in the center of the flour mixture.
  • Add the egg/oil mixture and the blueberries into the well area you created in the flour mixture.
    1 cup fresh blueberries
  • Using the wooden spoon, fold the dry ingredients into the wet, slowly, until all pockets of flour have been incorporated. About 1 to 2 minutes. The batter will be very thick and resemble moist cookie dough.
  • Spray a large muffin pan with cooking/baking spray, including the top of the pan.
    Cooking spray
  • Use a large spoon or ice cream scooper to fill each muffin holder nearly to the brim.
  • Top each muffin with a healthy pinch of sugar crystals.
    ¼ cup coarse sugar
  • Bake for 6 minutes and then reduce oven temperature to 375°F and continue baking for 22 - 25 minutes, or until tops are lightly brown, and an inserted toothpick comes out clean.
  • Carefully remove muffins from the tin as soon as possible. If left in the pans, the bottoms will become soggy.
  • Let cool for at least 10 minutes on a rack.

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. 
Lemon olive oil can be found in many well-stocked supermarkets. Our favorite lemon oil is from Rancho Azule y Oro. They are an amazing family-run olive oil producer from California. We HIGHLY recommend them. 
For the ricotta cheese, go with whole milk ricotta to achieve muffins that are slightly more dense, but not heavy. For lighter, fluffier muffins, use part-skim ricotta. 
The muffins will stay fresh in an air-tight container with a lid for up to 5 to 6 days. They are best freshly baked, but still delicious throughout the week. 
The muffins can be frozen (fully wrapped) for up to 2 months. 

Nutrition

Calories: 397kcal | Carbohydrates: 84g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 238mg | Potassium: 389mg | Fiber: 2g | Sugar: 35g | Vitamin A: 95IU | Calcium: 181mg | Iron: 3mg

POST UPDATE: This recipe was originally published in March 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in August 2023!

Thai Beef with Red Curry Sauce

by 36 Comments

We recently re-visited this recipe. We hadn’t made it in years. Wesley declared this is now his favorite beef dish. That’s saying something.

There is something so comforting about the combination of curry and coconut milk that is just incredible. We feel that way about Classic Shrimp Curry. With this recipe, you can do it on the stove, in the oven, or in your slow cooker. All deliver melt-in-your-mouth chunks of flavorful beef enveloped in an unforgettable sauce.

An overhead view of Thai beef in a colorful bowl with the beef on one side and Jasmine rice on the other side.

How to Make Thai Beef with Red Curry Sauce

The depth of flavor in this dish is truly amazing.

But, you will be amazed at how easy it is to prepare!

 

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 ingredients in this incredible Thai dish can be found, nowadays, in the Asian section of most well-stocked supermarkets. If you don’t see them, you can easily order them online (or, visit your local Asian market!).

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

Beef – Go with an inexpensive roast, such as chuck. It will get super tender as it slowly cooks.
Seasoning – Salt and pepper is what you need for the beef.
Oil – Olive oil or extra-virgin olive oil is best.
Onion – Finely chopped.
Cloves – Fresh, and finely minced.
Thai red curry paste – Found in the Asian section of many supermarkets, or online.
Unsweetened coconut milk – Be sure to get coconut milk and not coconut cream. Found in the Asian section of your market, or online.
Fish sauce – Found in the Asian section of your market or online. If you can’t get your hands on fish sauce, you can substitute soy sauce.
Lime juice – Fresh is best, but, bottled will work just fine.
Brown sugar – Light or dark, but we prefer dark.
Bamboo shoots – Found in the Asian section of your market, or online. We like to cut the shoot into strips with a knife. Just makes a nicer presentation and easier to eat.
Mint – Fresh is best. Don’t skip this. It’s a wonderful match to the savory sauce.
Jasmine rice – See recipe in NOTES of recipe card. If you don’t have Jasmine, go with your favorite steamed rice.

EXPERT TIP: Sear the chunks of meat in the oil until just browned all over. It won’t be cooked through, but will finish cooking during the slow simmer. After removing the seared meat, you’ll want to safely remove all but about 1 to 2 tbsps of the rendered grease from the beef.

An overhead view of bite-sized pieces of chuck roast that are being seared in an oval Dutch oven with a wooden spatula off to the side.

Tips for Perfect Thai Beef With Red Curry Sauce

Season the Beef – You won’t need to add any additional salt or pepper to the sauce, because the fish sauce is salty and the curry paste has plenty of pepper flavor. However, you want to the beef to be nicely seasoned. Don’t skimp when seasoning it with salt and pepper.

Stir Frequently – The coconut milk, when heated, will start to separate. You’ll see oil. This is normal, and tastes delicious (it’s not like grease from the beef). However, if you stir frequently, the sauce will stay mostly emulsified. Adding additional coconut cream about 15 minutes before serving makes the sauce nice and creamy.

Don’t Forget the Mint – Fresh mint adds a brightness to the finished dish that is wonderful. You can also stir the chopped mint into the cooked Jasmine rice.

EXPERT TIP: As mentioned, it is normal for the coconut milk to start to separate after it’s been cooking for a while. It may seem like there is excessive grease, but this okay. Stir frequently to keep the sauce combined and emulsified. The sauce is flavored wonderfully, and doesn’t taste greasy, at all.

A person pouring unsweetened coconut milk from a jar into an oval Dutch oven filled with sautéd onions coated with red curry paste.

Three Ways to Slow-Cook Thai Beef

We love the ease of slow simmering the beef and sauce on the stove for about 90 to 105 minutes. Just be sure to keep the heat very low, and stir often!

To prepare the dish in your slow-cooker, simply sear the beef with the onions and garlic, and then transfer to your slow cooker with the other ingredients (except the mint), and cook on LOW for 6 hours, or HIGH for 3 hours. Add the bamboo shoots about 10 minutes before serving!

For cooking in the oven, prepare the dish as written, but instead of simmering on the stove, place in an oven preheated to 325°F, covered, for 3 hours, stirring every now and then.

An overhead view of slow-cooked pieces of beef in a Thai red curry sauce in an oval Dutch oven.

Other Thai Recipes To Try

Thai cuisine is deep in tradition and even deeper in flavor. So often with that classic mix of a little sweet and a little heat. Add more heat, if desired! Here are a handful of our favorites!

Classic Chicken Pad Thai
Easy Shrimp Pad Thai
Thai Beef Salad
Classic Chicken Pad Thai
Thai Green Curry Chicken

These are all amazing, but isn’t this Thai dish calling your name right about now?

A close-up view of Thai beef with red curry sauce in an Asian bowl with Jasmine rice on the side.

This dish is truly comfort food at its very best.

Think of it kind of like a beef stew, over rice, with an Asian twist.

Every time we make this for guests, that simply can’t get over how delicious it is! And it’s easy enough to prepare for a weeknight dinner or a weekend get together!

Each and every bite is a melt-in-your-mouth taste sensation that you’ll want to make time and time again!

A fork that is being used to hold up a piece of Thai beef that has been slow-cooked in a red curry and coconut sauce.

Ready to make the best Thai beef 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 Thai beef in a colorful bowl with the beef on one side and Jasmine rice on the other side.
Print Recipe
5 from 9 votes

Thai Beef with Red Curry

This Thai Beef with Red Curry is so comforting and warms you to the bone.  A little bit of heat, a little bit of sweet, and HUGE amount of tender texture and incredible flavor.  Slow cooked to perfection.  
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Entree / Slow Cooker
Cuisine: Asian / Thai
Servings: 4 people
Calories: 728kcal
Author: Kris Longwell

Equipment

  • Large pot with lid or slow-cooker

Ingredients

  • 2½ lb beef lean chuck or round, cut into bite-size pieces
  • Kosher salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • ¼ cup Thai red curry paste
  • 2 13 oz cans unsweetened coconut milk
  • 2 tablespoon fish sauce
  • 2 tablespoon fresh lime juice
  • 2 tablespoon dark brown sugar
  • 1 8 oz can bamboo shoots drained, cut into thin strips, if desired
  • 3 tablespoon fresh mint chopped
  • Cooked Jasmine rice for serving

Instructions

  • Sprinkle the beef with 1 teaspoon salt and pepper, each, all over.
    2½ lb beef, Kosher salt and freshly ground black pepper
  • Heat the oil in a large skillet, or Dutch oven, over medium-high heat.
    2 tablespoon olive oil
  • Working in batches (if necessary), sauté the beef until browned on all sides, about 5 to 6 minutes.  Use a slotted spoon to remove the seared (but not fully cooked) beef to a platter. Set aside.
  • Remove all but about 1 to 2 tablespoon of the oil from the pot. Add the onion and sauté over medium-high heat until soft, about 4 minutes.  Add the garlic and sauté for another 1 minute.
    1 yellow onion, 4 cloves garlic
  • Add the curry paste and stir until fragrant and coats the onion and garlic, about 1 minute.
    ¼ cup Thai red curry paste
  • Add 1½ cans of the coconut milk and stir with a wooden spoon, scraping up the browned bits on the bottom of the pan.  
    2 13 oz cans unsweetened coconut milk
  • Stir in the fish sauce, lime juice and brown sugar and bring to a boil. 
    2 tablespoon fish sauce, 2 tablespoon fresh lime juice, 2 tablespoon dark brown sugar
  • Place the beef into a large pot, or Dutch oven, and add the curry / coconut milk mixture.  
  • Partially cover and cook over low heat for 90 minutes, stirring frequently. until the meat is tender and the sauce has thickened somewhat. 
  • 15 minutes before the dish is done cooking, stir in the bamboo shoots and the remaining half can of coconut milk.
    1 8 oz can bamboo shoots
  • Spoon over cooked Jasmine rice and garnish with mint.
    3 tablespoon fresh mint, Cooked Jasmine 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.
As the coconut milk cooks, it is normal to separate and leave pools of oil. This is coconut oil and is not greasy tasting like grease from beef. Stirring frequently helps to keep the sauce together. However, the coconut oil is flavored with the curry paste and is delicious. 
Leftovers are delicious and will keep in the fridge for up to 5 days. Reheat on the stove over medium heat, or in the microwave in 1-minute increments until heated through.
How to Cook Jasmine Rice:
  1. Add 1 cup and 1¼ cups water with ¼ teaspoon salt into a medium saucepan.
  2. Bring to a boil. Cover and immediately lower the heat to low. 
  3. Simmer for about 12 minutes. Turn off the heat and let rest, covered, for 10 minutes.
  4. Remove the lid and fluff with a fork. Serve at once. 

Nutrition

Calories: 728kcal | Carbohydrates: 12g | Protein: 50g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 3g | Cholesterol: 201mg | Sodium: 901mg | Potassium: 874mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2490IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 6mg

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

Best-Ever Tuna Melt

by 25 Comments

This sandwich is in a league all of its own. And we just upped the ante!

The flavors of this nostalgic sandwich just go together in ways that are unmatched. But, what really puts this version over the top is the Best-Ever Tuna Salad. Serve this with a side of crosshatch sweet potato chips, a dill pickle spear, and a tall glass of iced tea, and you will be in lunch heaven.

Four halves of tuna melt sandwiches that are stacked on top of each other with the interior of the sandwich visible.

How To Make the Best-Ever Tuna Melt

Making the world’s best tuna melt is actually easier than you might think.

And you can make the tuna salad up to several days in advance! Heck, you’ll want to have one of these incredible sandwiches every day of the week!

 

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

the Ingredients You Will Need

As mentioned, this sandwich is really all about the homemade tuna salad, but, choosing the best ingredients to take the sandwich to the next level is critical.

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

Tuna Salad – We can’t stress this enough: Make the tuna salad from scratch. You can easily adapt it to your own tastes!
Butter – Unsalted, for getting an extra crispy, extra buttery exterior toast
Bread – We usually go with thick slices of sourdough, but see if you can find croissant bread. It’s even more buttery, decadent, and insanely good.
Cheese – We recommend good-quality sliced cheddar, sharp or mild. But, you could also go with Gouda, Fontina, Monterey Jack, or Colby.
Tomatoes – Red and juicy! Sliced nice and thick.
Seasoning – Salt and pepper directly onto the tomatoes.

EXPERT TIP: Adding a layer of cheese on the bottom slice of bread and then placing another slice so it touches the top slice of bread helps to hold everything in place once it gets nice and melty.

A person using a spoon to place homemade tuna salad on top of a slice of tomato that is sitting on a piece of bread with a slice of cheese on it.

Tips For Make the Best-Ever Tuna Salad

Use Quality Canned Tuna – We’ve said this in our tuna salad video, but, going with a top-notch tuna really does make a difference. We love Skipjack tuna from Wild Planet.

Season the Tomatoes – Liberally adding salt and pepper brings out their natural sweetness and acidity and works beautifully with the other components of the sandwich.

Don’t Skimp on the Bread and Cheese – Although the tuna salad is the star, the bread and cheese are critical in preparing the best-ever sandwich. For the bread, go with fresh, thick slices. For the cheese, melty and high-quality is best.

EXPERT TIP: Getting the perfectly grilled bread for the sandwich is critical. Toss the butter into the hot skillet and then gently place the prepared sandwich into the pan. Gently move the sandwich around so it fully absorbs the butter. When ready to flip, remove the sandwiches to a cutting board, add more butter to the pan, and flip on the board. Then, return to the skillet.

A close-up view of two tuna melt sandwiches in a skillet being browned in bubbling melted butter.

How To Serve

This sandwich is definitely served best fresh from the skillet.

Use a large sharp knife to cut the sandwich in half, if desired. For a classic look, wrap each half in sandwich waxed paper.

If serving a gathering of friends and/or family, consider grilling multiple sandwiches on a griddle and cutting the sandwiches into thirds.

We love to serve the melts with kettle chips, or homemade sweet potato fries, pickles, and iced tea.

But in the meantime, you’ve just got to make this Amazing Tuna Melt.

A view of several tuna melt sandwiches that have been cut in half. Capers and dried cranberries are visible along with the tuna.

Other Classic Sandwich Recipes to Try

There is just something special about a sandwich that is made with an extra dose of TLC. Here is a collection of some of our all-time favorites that we just know you will love, too!

Best-Ever Chicken Salad Sandwich
Incredible Egg Salad Sandwich
Grilled Honey Mustard Sandwich with Bacon
Crispy Fried Chicken Sandwich
Classic Pastrami Sandwich
Monte Cristo
Grilled Marinated Steak Sandwich
Best-Ever Fried Fish Sandwich
Fried Catfish Po-Boy
Classic Muffaletta

These are all classic and beyond delicious. But, for right now, isn’t this gem calling your name?

A close-up view of a person holding up a tuna melt sandwich that has been sliced in half.

If we had to rank our all-time favorite sandwiches of all time, this classic melt would be a real contender.

We’ve said it before, but the buttery crunchy bread matched with the melty cheese, seasoned tomatoes, and, of course, the best-ever tuna salad just works incredibly well together.

We love to make a double (or triple) batch of the tuna salad and have these sandwiches all week long! They are so good and we never get tired of them!

A tuna melt sandwich with a bite taken out of it sitting ona brown wax paper.

Ready to take the classic tuna melt to new levels of excellence? 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 person holding up a tuna melt sandwich that has been sliced in half.
Print Recipe
5 from 9 votes

Amazing Tuna Melt

It's time to take this iconic sandwich to heights you just can't imagine. It all starts with the Best-Ever Tuna Salad. Be sure to go with top-notch bread and cheese, and juicy red tomatoes. The rest comes together beautifully. Simple, straightforward, and unbelievably delicious!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: lunch, Sandwich
Cuisine: American
Servings: 4
Calories: 562kcal
Author: Kris Longwell

Equipment

  • 1 large skillet (12") preferably non-stick

Ingredients

  • 4 cups tuna salad click for recipe
  • 8 slices sourdough bread ¼" thick, or croissant bread
  • 8 slices cheddar cheese
  • 3 tomatoes sliced
  • Kosher salt and freshly ground black pepper
  • 8 tablespoon unsalted butter softened

Instructions

Do Ahead

  • Prepare the tuna salad (link to full recipes in Ingredients list)
    4 cups tuna salad

Make the Tuna Melts

  • Build the sandwiches by starting with 1 bread slice. Add 1 slice of cheese, then about ½ cup of the tuna salad, then 1 or 2 slices of tomato, a pinch of salt and pepper, another slice of cheese, and topped with another slice of bread. Repeat to build 3 more sandwiches.
    8 slices sourdough bread, 8 slices cheddar cheese, 3 tomatoes, Kosher salt and freshly ground black pepper
  • Heat a medium-sized skillet over medium-high heat and add 2 tablespoon of the butter. Swirl until completely melted.
    8 tablespoon unsalted butter
  • Carefully add 1 or 2 sandwiches into the hot skillet. Cook until lightly browned on the bottom, about 3 to 5 minutes.
  • Use a spatula to lift each sandwich from the skillet and place it on a cutting board. Carefully flip each sandwich over. Add more butter to the skillet. Once melted, use the spatula to place the sandwich in the skillet. Cook until nicely browned on the bottom, another 3 to 5 minutes. Remove from the skillet and repeat with the remaining two sandwiches.
  • Cut in half 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 tuna salad can be made up to 3 days in advance. The recipe can be doubled or tripled, easily. The salad can be frozen for up to 2 months. 
 
 

Nutrition

Calories: 562kcal | Carbohydrates: 71g | Protein: 23g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1001mg | Potassium: 401mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1809IU | Vitamin C: 13mg | Calcium: 323mg | 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 August 2023!

Pesto-Stuffed Chicken with Tomato Relish

by 2 Comments

This dish is so easy to make, it’s perfect for a weeknight meal. But, it’s so amazing, it’s great for entertaining, too.

Cooking with boneless, skinless chicken breast can be a challenge to keep it moist and flavorful. This recipe is foolproof. The homemade pesto couldn’t be easier to make and the tomato relish comes together in minutes. A true winner winner!

A person using a spoon to transfer a chopped tomato relish over slice pieces of cooked rolled up chicken that has been stuffed with pesto sauce.

How To Make Pesto-Stuffed Chicken

We love this dish for a variety of reasons.

It’s easy. Gorgeous. But mostly, it’s absolutely scrumptious.

 

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 pesto sauce is so easy to prepare, and after that, there are only a handful of ingredients needed. This dish is so deep in flavor, your guests will think you spent hours preparing it!

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

For the Pesto and Chicken:
Garlic – No need to mince.
Basil – Fresh is a must.
Lemon – The juice from 1 fresh lemon.
Pine nuts – Be sure to toast them, but keep an eye on them, they can burn quickly!
Parmesan – Grated.
Mozzarella – Whole milk, shredded.
Chicken – Boneless, skinless, pounded to about ⅛ to ¼-inch in thickness. See NOTES.
Seasoning – Salt and pepper is all you need.
Oil – Olive oil works perfectly, as does extra-virgin olive oil.

For the Tomato Relish:
Tomatoes – You’ll need about 2 cups. Slice into wedges, and then remove the seeds, and then chop.
Oil – We go with extra-virgin, but regular olive oil works, too.
Balsamic vinegar – Aged is an excellent choice.
Seasoning – Salt and pepper.

EXPERT TIP: If your chicken breasts are extra large (as they usually are in most supermarkets), simply use a sharp knife to cut them in half, lengthwise. Place the cutlets in a large plastic baggie and pound the meat with a mallet (or the bottom of a measuring cup or wine bottle). Spread the pesto over the chicken and then top with the shredded chicken.

A person sprinkling shredded mozzarella cheese over the top of a thin uncooked chicken cutlet that has a layer of pesto on it.

Tips for Making Perfect Pesto-Stuffed Chicken

Thin Chicken Breasts – This is crucial in order to get fully cooked chicken and even cooking. A meat mallet makes this really easy.

Pesto Made From Scratch – This dish is still yummy with store-bought pesto sauce, but made-from-scratch is so easy and really elevates the dish even more.

Sear and then Bake – After rolling the chicken up and securing it with twine or toothpicks, you’ll want to sear the chicken in a medium-hot skillet with oil until browned all over. They add a depth of flavor and start the cooking process. Finish the chicken off in the oven, but don’t overcook the chicken! Internal temperature should be 165°F. This usually only takes about 15 minutes in a 400°F oven.

A person using a pair of metal tongs to turn a rolled up piece of chicken that is stuffed with pesto sauce and is being seared in a skillet.

How To Serve

We love to slice each piece of chicken, and then serve it over a nice pilaf and then topped with the tomato relish.

You can plate each guest’s plate, or, serve it family-style and let folks serve themselves.

How To Make a Wild Rice Pilaf

  1. Preheat your oven to 350°F.
  2. Heat 3 tablespoon olive oil over medium heat in an ovenproof saucepan.
  3. Sauté one minced shallot and 2 cloves of garlic, until soft.
  4. Add 1½ cups wild rice and toast in the pan for about 3 minutes, stirring often.
  5. Add 4½ cups chicken broth and bring to a boil.
  6. Cover the pan and bake in the oven for 35 minutes.
  7. Season with salt and pepper and fluff with a fork.

EXPERT TIP: As the stuffed chicken bakes, some of the oil may seep out from the pesto sauce. This is perfectly okay, and actually helps keep the chicken juicy and tender.

An overhead view of four chicken breasts that have been rolled up stuffed with pesto and baked in a dish.

Other Awesome Chicken Recipes to Try

Chicken is a universally loved protein. Here are some of our all-time favorite chicken recipes:

Creamy Tuscan Chicken
Chicken Fricassee
Chicken Florentine
Moroccan Chicken Tagine with Preserved Lemons
Authentic Chicken Curry
Caprese-Stuffed Chicken Breasts
Chicken Tinga Tacos
Chicken and Rice Casserole with Broccoli and Cheese

These are all absolutely delicious chicken dishes, but isn’t this plate full of yumminess calling your name right about now?

A close-up view of plate filled with sliced pesto-stuffed chicken with tomato relish all on a bed of rice pilaf.

If you love a good solid chicken dish as much as we do, we’re pretty certain you are going to absolutely love this recipe.

We’ve served it to family members as well as dinner party guests, all to rave reviews.

And in the rare event that you have leftovers, they are nothing short of amazing! Delicious!

Two white dinner plates filled with a helping of pesto-stuffed chicken with tomato relish that has been sliced and placed on rice pilaf.

Ready to make one of the best chicken 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!

A close-up view of plate filled with sliced pesto-stuffed chicken with tomato relish all on a bed of rice pilaf.
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5 from 1 vote

Pesto-Stuffed Chicken with Tomato Relish

This dish is loaded with amazing fresh flavor. Making the pesto sauce from scratch is a snap in your food processor. Store-bought pesto will work, too. Be sure to pound the chicken out to about ⅛ to ¼-inch in thickness. Easy and so delicious!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Entree
Cuisine: American, American / Italian
Servings: 6
Calories: 723kcal
Author: Kris Longwell

Equipment

  • Kitchen twine or toothpicks to secure the chicken rolls

Ingredients

For the Tomato Relish

  • 2 cups tomatoes seeded and chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoon balsamic vinegar
  • Kosher salt and black pepper

For the Chicken

  • 2½ lbs chicken breasts boneless, skinless, pounded to ⅛th-inch in thickness
  • Kosher salt and black pepper
  • 2 cups mozzarella whole milk shredded
  • 2 tablespoon olive oil
  • Cooking spray

Instructions

Do Ahead

  • Prepare the pesto sauce (see link in the Ingredients list)
    2 cups pesto sauce

Make the Tomato Relish

  • In a medium-sized bowl, mix together the tomatoes, oil, vinegar, and a healthy pinch of salt and pepper. This can be made up to 24 hours in advance (it's better if it has time to chill for at least an hour).
    2 cups tomatoes, 1 tablespoon extra-virgin olive oil, 2 tablespoon balsamic vinegar, Kosher salt and black pepper

Prepare the Chicken

  • Preheat oven to 400°F.
  • Place the thin chicken breasts on a cutting board. Season them all over with salt and pepper. Spread about 2 tbsps of the pesto sauce over the top of each cutlet. Top each cutlet with a couple of tablespoons of shredded mozzarella.
    2½ lbs chicken breasts, Kosher salt and black pepper, 2 cups mozzarella
  • Roll the breasts tightly and secure with kitchen twine or pierce through the chicken with toothpicks.
  • Heat the oil in a large skillet and sear the chicken until browned all over, about 10 to 15 minutes.
    2 tablespoon olive oil
  • Spray a shallow baking dish with the cooking spray and place the seared chicken in the dish. Bake for 15 minutes, or until the interior of the chicken is 165°F.
    Cooking spray
  • Remove the twine (or toothpicks) and slice the rolls of chicken with a sharp knife, making 3 to 4 medallions. Top with a spoonful of the tomato relish 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. 
We don't recommend chicken tenders for this recipe. If you can only find the large boneless, skinless chicken breasts, then get a sharp knife, and very carefully, cut the breast in half, lengthwise. Pounding them out so they are nice and thin is important. If they are somewhat thick, you'll need more cook time in the oven. Internal temperature should be 165°F. 
We love serving this with rice. See the blog post for a quick and easy recipe for making a nice rice pilaf. 
Leftovers will keep covered in the fridge for up to 5 days. (They are delicious!) Reheat leftovers in a dish, covered with foil, in the oven at 350°F for 15 to 20 minutes. Or, nuke them in the microwave on HIGH in 1-minute increments until heat through. 

Nutrition

Calories: 723kcal | Carbohydrates: 10g | Protein: 53g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 157mg | Sodium: 1230mg | Potassium: 851mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2389IU | Vitamin C: 9mg | Calcium: 338mg | Iron: 2mg

Best-Ever Tuna Salad

by 75 Comments

This Best-Ever Tuna Salad is an explosion of flavors, featuring the bright notes of fresh dill, the briny kick of capers, and the sweet tartness of dried cranberries, creating a truly amazing taste experience. The addition of homemade mayonnaise elevates the dish to new heights.

Three tuna salad sandwiches sitting a white lunch plate next to a colorful napkin.

🐟 The Ingredients

This recipe features a delightful mix of savory and sweet ingredients that harmoniously work together to create an incredible flavor profile that is both satisfying and refreshing. Find ingredient notes (including substitutions and variations) below.

The ingredients for gourmet tuna salad arranged on a wooden surface, including a can of tuna, capers, fresh dill, dried cranberries, mayonnaise, Dijon mustard, white wine vinegar, and a selection of seasonings, all neatly organized for easy preparation.

🌿 Substitutions and Variations

  • Tuna – Canned tuna is perfectly fine and the best choice. Our favorite choice is Skipjack Tuna packed in water, but almost any variety will work. We don’t recommend tuna packed in oil. Rotisserie chicken can be substituted for the tuna.
  • Cranberries and Capers – These add a depth of flavor and texture to the salad that helps to elevate the flavor profile. Raisins are an excellent substitute for the cranberries, and chopped dill pickles can be used in place of the capers.
  • Vegetables – The celery adds flavor and texture to the salad. Chop it finely if you don’t prefer much ‘crunch’ in the salad. Soaking the red onion in the vinegar adds a depth of flavor and mellows the onion’s taste. Scallions or chives can replace the red onions, or just omit them if you don’t like the taste of onions.
  • Flavor enhancers – Fresh dill and lemon are key ingredients in this tuna salad and brighten the flavor profile. Dried dill can be used in a pinch, but fresh is best. Freshly squeezed lemon juice is ideal, but bottled lemon juice is perfectly acceptable.

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

Expert Tip

The dressing can be made up to several days in advance. Once you’ve prepped all of the dry ingredients, simply pour in the dressing and mix to coat.

👩🏼‍🍳 How To Make Best-Ever Tuna Salad

A person pouring apple cider vinegar from a bottle into a small bowl filled with chopped red onion.
  1. Step 1: Soak the onions in apple cider vinegar for 15 minutes.
A bowl of un-mixed ingredients for a gourmet tuna salad.
  1. Step 2: Drain the onions and add them to a bowl with the tuna, cranberries, celery, capers, and herbs. 
A glass bowl filled with mayonnaise, Dijon mustard, salt, and pepper with halved lemons next to it on a cutting board.
  1. Step 3: In a separate bowl, mix the mayo, lemon juice, mustard, salt, and pepper
A mayonnaise and Dijon dressing being poured from a glass bowl into a large ceramic bowl filled with the ingredients for a gourmet tuna salad including dried cranberries, capers, and fresh dill.
  1. Step 4: Pour the dressing over the dry ingredients and stir to combine. 
A person holding a glass bowl filled with best-ever tuna salad on a wooden cutting board.
  1. Step 5: Chill the salad for at least 1 hour or up to overnight. 
A small sandwich slider of best-ever tuna salad resting on a layer of green leaf lettuce.
  1. Step 6: Serve on a bed of greens or as a sandwich.

🍽️ How To Serve

  • This tuna salad is ideal for serving at a special occasion, such as a bridal or baby shower, a potluck at the church, or just a lovely brunch with dear friends.
  • We often will double (or triple) the recipe and place it in a nice serving bowl. Be sure to have slider buns or dinner rolls so folks can build a sandwich.
  • For a beautiful presentation, make the sandwiches before guests arrive and place them on a large platter or cutting board. We add a layer of green leaf lettuce on the bottom of each sandwich.
  • You can also serve this wrapped in leaves of lettuce. Carb-free, beautiful, and so delicious!

🙋🏽‍♂️ Frequently Asked Questions

How far in advance can Best-Ever Tuna Salad be made?

Homemade tuna salad can be stored in an airtight container in the refrigerator for up to 4 to 6 days, making it a great option for meal prep or using up leftovers. It’s even better the days after you put it together.

Is Tuna Salad healthy?

Yes. Tuna is loaded with nutrients and is a great source of protein. Go with plain Greek yogurt in place of the mayonnaise to make it even healthier.

Why is my tuna salad runny?

It’s important to completely drain the canned tuna before mixing it with the other ingredients. Place it in a fine-mesh colander or sieve and press on the tuna with the back of a spatula or spoon. Sometimes the water will separate after the salad sits in the fridge. Give it a good stir before serving. If necessary, you can add another tablespoon of mayo or mustard.

A ceramic bowl filled with best-ever tuna salad with a wooden spoon inserted off to the side.

😋 Other Classic Mayo-Based Salads to Try

Ready to make the best tuna sandwich this side of the Atlantic Ocean? 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 slider sandwich stuffed with best-ever tuna salad and a piece of green leaf lettuce on a soft roll resting on a white lunch plate.
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5 from 35 votes

Best-Ever Tuna Salad

This is one of the most popular recipes on the blog. It's easy, beautiful, and the flavors work perfectly together. The slight sweetness of the cranberries matched against the salty, briny capers is perfect! We highly recommend using fresh dill. It really makes a big difference. You can easily double (or triple) the recipe if feeding a group.
Prep Time15 minutes
Chill time1 hour
Total Time1 hour 15 minutes
Course: Lunch / Dinner, Salad
Cuisine: American
Servings: 4 people
Calories: 405kcal
Author: Kris Longwell

Ingredients

  • ½ cup red onion finely chopped
  • ½ cup apple cider vinegar
  • 2 7 oz. cans tuna in water we love Wild Planet, drained
  • ½ cup dried cranberries
  • 2 celery ribs chopped
  • ¼ cup capers drained
  • 2 tablespoon dill fresh, chopped
  • 1 tablespoon parsley fresh, chopped
  • ¾ cup mayonnaise
  • 1 large lemon the juice from
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt start with ½ teaspoon, then add more, to taste
  • Freshly ground black pepper to taste

Instructions

  • Place the red onions in a small bowl and cover with apple cider vinegar. Set aside for 15 minutes, and then drain.
    ½ cup red onion, ½ cup apple cider vinegar
  • In a large bowl, add the drained tuna, pickled onions, cranberries, celery, capers, dill and parsley.
    2 7 oz. cans tuna in water, ½ cup dried cranberries, 2 celery ribs, ¼ cup capers, 2 tablespoon dill, 1 tablespoon parsley
  • In a medium bowl, mix together the mayonnaise, lemon juice, mustard, salt and pepper (add the salt in ½ teaspoon increments, to taste).
    ¾ cup mayonnaise, 1 large lemon, 1 tablespoon Dijon mustard, 1 teaspoon Kosher salt, Freshly ground black pepper
  • Add the mayo mixture to the tuna mixture, and using a large wooden spoon, stir the salad to fully incorporate all ingredients.
  • Refrigerate for at least 1 hours before serving. (Can be prepared 24 hours in advance of serving).
  • Serve on a bed of greens or as sandwiches.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The dressing can be made up to 3 days in advance. You can assemble the salad up to 24 hours in advance. Give the salad a good stirring before serving. 
Leftovers will keep in the fridge for up to 4 to 6 days. It can be frozen for up to 2 months, although the dressing may lose its creamy texture after thawing. 

Nutrition

Calories: 405kcal | Carbohydrates: 30g | Protein: 1g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 905mg | Potassium: 100mg | Fiber: 3g | Sugar: 22g | Vitamin A: 123IU | Vitamin C: 17mg | Calcium: 18mg | Iron: 1mg

POST UPDATE: This recipe 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 August 2023!

Seared Pork Chops With Caper Sauce

by 97 Comments

This is one of those dishes that has such an amazing “wow” factor. Yet, it’s so easy to make!

If Wesley (The Loon) had to pick his favorite dish from the blog, this recipe would be in serious contention. And folks, when you take that first bite, you’ll understand what he means. Perfect served over a bed of Best Mashed Potatoes! If you and your family love pork chops, you are in for a treat.

A front-on view of a black plate filled with mashed potatoes and a seared pork chop with caper sauce on top of it.

This dish hits all the right notes. And what’s so amazing about it is that it can be prepared in about 30 to 40 minutes.

The sauce is deeply flavorful and the perfect complement to the juicy 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

Choosing the right pork chop is important, but, honestly, as long as you get good-quality pork, you can’t go wrong.

Here’s What You’ll Need To Have On Hand

Pork chops – We recommend center cut, bone-in for the best flavor. 1 to 2 inches thick is fantastic.
Oil – Olive oil for searing
Seasonings – Salt and pepper is all you need for the chops.
Shallots – You can substitute regular chopped yellow onion, but shallots are a little sweeter and perfect for the sauce.
Garlic – Freshly minced.
Vinegar – Sherry is our favorite, but white wine vinegar, red wine vinegar, or even apple cider vinegar will work just fine.
Dijon mustard – Just plain Dijon is wonderful. For a more pronounced mustard taste, go with grain mustard.
Stock – Chicken stock or broth is perfect.
Heavy cream – Don’t skip this. It adds a luxuriousness to the sauce that is amazing.

EXPERT TIP: If you’ve got extra-thick chops, you’ll want to sear them for about 8 minutes per side, until golden, and then transfer to a 325°F oven. An instant-read thermometer ensures you get the ideal internal temperature of 135°F.

A straight-on view of two center cut bone-in pork chops being seared in a stainless steel skillet.

Tips for Making Perfect Seared Pork Chops with Caper Sauce

This recipe is really foolproof, but there are a few good “rule of thumb” steps to keep in mind:

Choose Good Chops – Choose thick-cut, bone-in pork chops for the best flavor and juiciness. In this case, go with a nice thick cut (you may need to visit your butcher).

Season Generously – Add plenty of salt and pepper before searing them in a hot skillet oil to create a crispy crust.

Let Them Rest – Allow the pork chops to rest for a few minutes before serving to allow the juices to redistribute, and then spoon the caper sauce over the top for added flavor.

EXPERT TIP: Once the sauce has reduced by about one third, turn off the heat and stir in the cream. You’ll want to do this just before serving.

A person pouring heavy cream from a small white bowl into a large stainless steel skillet filled with a caper sauce.

How To Serve

This dish truly is stunning in presentation. We recommend plating the dish before serving.

It truly delivers that “wow” moment when you bring it to the table.

The sauce is deeply flavorful and you don’t need to drown the chops in it. Just a nice drizzle down the middle of the chop and then a little over the mashed potatoes delivers the goods, without a doubt!

A person using a silver spoon to drizzle on a creamy caper sauce over a seared pork chop on a black plate with mashed potatoes.

Other Amazing Pork Recipes To Try

If you like juicy pork, you are going to really love these tried and true recipes:

Italian-Style Smothered Pork Chops
Grilled Balsamic Glazed Pork Chops
Grandma’s Pork Loin Roast
Slow-Roasted Pork Shoulder
Italian Smothered Pork Chops
Cajun Pork Chops
Slow-Cooker Pulled Pork Sandwiches
Southern Fried Pork Chops with Cream Gravy
Pan-Fried Pork Cutlets with Peaches
Country-Style Pork Ribs

Oh, these are all classic in every possible way. But, hasn’t this pork chop caught your eye?

An overhead view of two black plates filled with a pile of mashed potatoes and a seared pork chop with caper sauce poured over the top.

Folks, we’re not mincing words when we tell you this Seared Pork Chops with Caper Sauce is one of the best pork chop dishes you’ll ever make, serve, and eat.

The sauce is sublime and matches perfectly with the tender, juicy chops.

This is one of our all-time favorites, and when you try it, we think it will quickly move into your rotation, too!

A piece of pork chop being held up by a fork with capers on it.

Ready to make the best seared pork chop recipe 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 front-on view of a black plate filled with mashed potatoes and a seared pork chop with caper sauce on top of it.
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4.91 from 33 votes

Seared Pork Chops with Caper Sauce

Seared Pork Chops with Caper Sauce recipe is just brimming with delicious flavor and juicy, tender meat.  Searing the chops ensure locked-in flavor and the sauce puts it over the top. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 300kcal
Author: Kris Longwell

Ingredients

  • 4 pork chops center cut, bone-in
  • Kosher salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 1 medium shallot diced
  • 3 cloves garlic minced
  • ⅓ cup capers drained
  • 2 tablespoon Sherry vinegar
  • ½ cup chicken stock
  • 1 ½ tablespoon Dijon mustard
  • ¼ cup heavy cream

Instructions

  • Preheat oven to 325°F.
  • Pat chops dry with a paper towel, and then generously sprinkle both sides with salt and pepper.
    4 pork chops, Kosher salt and freshly ground black pepper
  • In a large skillet, heat the oil over medium-high heat.
    2 tablespoon olive oil
  • Add the chops and sear on one side for about 6 to 8 minutes, until golden brown on the bottoms.  Flip the chops over and sear the other sides for another 6 to 8 minutes. The chops won't be completely cooked through at this point.
  • Transfer the chops and cook until the internal temperature reaches 135°F. An instant-read thermometer ensures the perfect temperature.
  • Meanwhile, pour all but about 1 tablespoon of oil from the pan and reduce the heat to medium.
  • Add the shallots and sauté for 2 to 3 minutes, until soft. Stir in the garlic and sauté for another 30 seconds.  
    1 medium shallot, 3 cloves garlic
  • Add the capers and simmer for 1 minute.
    ⅓ cup capers
  • Add the vinegar, stock, and mustard and stir until combined. Simmer until slightly reduced, about 2 to 3 minutes.
    2 tablespoon Sherry vinegar, ½ cup chicken stock, 1 ½ tablespoon Dijon mustard
  • Stir in the cream and a healthy pinch of salt and pepper.
    ¼ cup heavy cream
  • Place chops on plate or platter and pour sauce over them.  Pass remaining sauce at the table.

Video

Notes

For visual guidance, see the video near the top of the blog post. If you liked the video, please subscribe to our YouTube channel. 
This recipe will work with any type of pork chop. If you go with a boneless chop and one that is less than 1 inch in thickness, you probably won't need to finish the cooking off in the oven.  Preheat your oven to 200°F so you can keep the seared chops warm while you prepare the sauce. 
The sauce is extremely flavorful and a little goes a long way. If desired, you can easily double the sauce recipe so you'll have plenty on hand (we do this often when serving this to guests). 
Leftovers will keep in the fridge for up to 5 days. Reheat in the microwave on HIGH for 30-second intervals, or heat in a 300°F for about 20 minutes, or until the chops are heated through. 

Nutrition

Calories: 300kcal | Carbohydrates: 4g | Protein: 31g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 575mg | Potassium: 579mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

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

Panzanella (Tuscan Tomato and Bread Salad)

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If you’re looking for a new recipe to use up farm-fresh vegetables, this is the one for you.

This is a Tuscan dish that is about as good as they come. Purists will go with extra-stale bread, but we find making our homemade croutons helps the bread keep some texture and works amazingly well with the vegetables. If possible, get fresh-from-the-garden heirloom tomatoes.

A straight-on view of a large serving pasta bowl filled with panzanella that has been topped with shaved Parmesan cheese.

How To Make Panzanella (Tuscan Tomato and Bread Salad)

Making the croutons from scratch is so much easier than you might think, and really help to take this dish to the next level.

As mentioned, farm-fresh veggies are ideal for this salad, especially tomatoes.

 

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

It’s about the bread, the veggies, and the simple vinaigrette for this epic salad.

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

For the Salad:
Homemade Croutons – In Tuscany, the bread is usually just 2 or 3-day-old stale bread. We’ve tried both and love going with homemade croutons.
Tomatoes – Farm-fresh heirlooms are so good. Go with a variety of colors, if possible.
Cucumber – Peeled, seeded, and cubed.
Onion – Fine chopped red onion is recommended. You can soak them in apple cider for a milder taste.
Olives – Black, green, or Kalamata are all great choices. Make sure they are pitted. Slice them or leave them whole. We leave ours whole.
Capers – Drained.
Herbs – Fresh basil and parsley are fantastic.
Parmesan cheese – Grated from a block when serving is recommended.

For the Dressing:
Oil – Extra-virgin is recommended.
Vinegar – Red wine or balsamic are both excellent. We usually go with red wine vinegar.
Lemon juice – From 1 fresh lemon.
Seasoning – Salt and freshly ground black pepper.

EXPERT TIP: An easy way to emulsify the dressing is to place all of its ingredients in a jar with a tight-fitting lid. Affix the lid and then shake vigorously. If making the vinaigrette in advance, you’ll want to shake again before adding to the salad.

A person pouring a red wine vinaigrette over a bowl filled with croutons, chopped tomatoes, black olives, cubed cucumbers, and sliced red onions.

Tips for Making the Best Panzanella

Use High-Quality Ingredients – Go with a nice Italian loaf for the croutons, farm-fresh heirloom tomatoes, and a mix of colorful vegetables,for the best flavor and texture.

Make the Croutons From Scratch – Tossing cubed bread with oil, melted butter, minced garlic, salt, pepper, and dried oregano and then baking until golden and crispy is what makes this salad so special.

Let the Salad Rest (But Not Too Long) – After you’ve tossed the croutons and vegetables with the vinaigrette, allow a little time for it to be absorbed, about 15 minutes before serving. If you wait hours, the salad will become too soggy.

EXPERT TIP: The addition of freshly grated Parmesan cheese after the dish has been plated is not only beautiful, but adds a depth of flavor that you won’t get from pre-shredded cheese. It’s also beautiful, too.

A person using a microplane to grate a block of Parmesan cheese over a bowl filled with panzanella (bread and tomato salad).

How To Serve

This salad makes a wonderful “starter” salad before a nice Italian feast. Serve it before you serve Bistecca alla Fiorentina, Chicken Piccata, or Salmon Puttanesca.

It is also spectacular served family-style. Simply serve in a large pasta bowl and let guests serve themselves.

As mentioned, serve within 15 minutes of tossing the salad with the vinaigrette. It will stay delicious for 1 to 2 hours. It’s still amazing after the bread absorbs most of the dressing!

A person using two large wooden spoons to toss together chopped vegetables and homemade croutons in a large pasta bowl.

Other Classic Salad Dishes to Try

We love all types of salads that can be served before the main course, or as a side dish. Here are some of our all-time favorites:

Green Bean and Tomato Salad with Scallion Dressing
Thai Beef Salad with Vegetables
Greek Salad with Grilled Steak
Tzatziki Cucumber Salad
Stuffed Summer Tomatoes
Zucchini and Yellow Squash Salad with Tomato Relish
Horseradish Potato Salad

These are all amazing in their own right, but doesn’t this Tuscan masterpiece catching your eye?

An overhead view of a large pasta bowl filled with panzanella and flanked by a block of Parmesan cheese and a torn loaf of bread.

We can honestly say, this Tuscan salad is one of most favorite salads to make during the peak summer months.

The texture of the salad is unique, but so satisfying.

And the taste is truly unmatched. We get nothing but huge rave reviews every time we serve this to guests.

An overhead view a past bowl filled with a tomato and bread salad that has had some of it removed with a large wooden spoon that inserted into the side of the salad.

Ready to make the best Tomato and Bread Salad this side of, well, Tuscany? Go for it!

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

An overhead view of a large pasta bowl filled with panzanella and flanked by a block of Parmesan cheese and a torn loaf of bread.
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Panzanella (Tuscan Tomato and Bread Salad)

Panzanella (Tomato and Bread Salad) is the perfect salad for peak-season tomatoes. You could go with stale bread pieces, but we find that making our homemade croutons put this salad over the top.
Prep Time20 minutes
Making the Croutons25 minutes
Total Time45 minutes
Course: Salad
Cuisine: Italian
Servings: 6 people
Calories: 253kcal
Author: Kris Longwell

Ingredients

For the Salad

  • 5 cups croutons click the link for easy recipe
  • 3 heirloom tomatoes cored, seeded, and cut into small cubes
  • 1 cucumber peeled, halved lengthwise, seeded, and cubed
  • ½ cup red onion chopped, or thinly sliced
  • ½ cup black olives pitted
  • ¼ cup capers drained
  • ¼ cup basil fresh, chopped
  • ¼ cup parsley flat-leaf, fresh, chopped
  • Parmesan cheese freshly grated, for garnish

For the Dressing

  • ⅓ cup extra-virgin olive oil
  • ⅓ cup red wine vinegar more to taste
  • 1 tablespoon lemon juice fresh, usually from 1 lemon
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground

Instructions

Do Ahead

  • Make the croutons and set aside.
    5 cups croutons

Assemble the Salad

  • In a large mixing bowl, combine the croutons, tomatoes, cucumber, onion, olives, capers, basil, and parsley. Mix together with two large wooden spoons.
    3 heirloom tomatoes, 1 cucumber, ½ cup red onion, ½ cup black olives, ¼ cup capers, ¼ cup basil, ¼ cup parsley
  • Add the dressing ingredients to a large jar with a tight-fitting lid. Affix the lid and shake vigorously for about 30 seconds, until fully combined (alternately, whisk the ingredients in a bowl until fully combined).
  • Pour the dressing over the salad and toss continuously for a few minutes. Let rest for about 10 minutes, and then toss again.
  • Serve the salad at once, with grated Parmesan as a garnish.
    Parmesan cheese

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 croutons can be made 24 hours in advance. Once cool, place in a baggie and seal shut. Leave on the counter for up to 4 or 5 days. 
This salad is best served about 15 to 20 minutes after tossing with the dressing. Though, it will continue to be wonderful for several hours. After a few hours, the bread will be quite soggy, but still yummy. Leftovers aren't so great as the bread turns to mush. 

Nutrition

Calories: 253kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 850mg | Potassium: 299mg | Fiber: 3g | Sugar: 3g | Vitamin A: 867IU | Vitamin C: 16mg | Calcium: 51mg | Iron: 2mg

 

Asian Slaw with Peanut-Ginger Dressing

by 11 Comments

This slaw really is amazing. The flavors are so bright and refreshing.

This salad is fantastic any time of the year, but, when farm-fresh vegetables are at their peak, this is about as good as it comes. Be sure to put this in your line-up for BBQs, parties, and get-togethers. It’s also amazing served next to Asian Braised Short Ribs!

An overhead view of an oval white platter filled with an Asian slaw with Peanut Ginger Dressing.

How To Make Asian Slaw with Peanut-Ginger Dressing

The preparation of this slaw is really quite simple, and so much of it can be done in advance.

And the dressing can be made in a food processor or in a bowl with a whisk. Also, in advance!

 

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 be wondering what makes this particular slaw considered Asian. We’re using a traditional Asian-style peanut dressing that compliments the vegetables perfectly.

This salad can also easily be adapted to your own likes. If there is a veggie you don’t like, leave it out! Or, add to your own tastes. 

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

For the Dressing:
Garlic – Minced.
Ginger – Go with fresh and chop it finely.
Soy sauce – Regular or low-sodium.
Brown sugar – Light or dark.
Peanut butter – We recommend creamy rather than crunchy, but either will work.
Oil – Olive oil is best.

For the Slaw:
Cabbage – A combination of red and green is beautiful. Sliced and roughly chopped. Pre-shredded bagged slaw is an option, too.
Carrots – Use a mandolin to julienne them, or purchase matchstick carrots from your produce provider.
Bell peppers – We love a combination of red and yellow cut into strips.
Cilantro – Fresh, chopped.
Green onions – Also known as scallions.
Rice vinegar – Found in the Asian section of many supermarkets. Rice wine vinegar can be substituted, or white wine vinegar.
Salt and pepper – Just a pinch of each is all that’s needed. Salt to taste.

EXPERT TIP: All of the vegetables (except the cilantro and scallions) can be prepped up to 24 hours in advance. Store them in a container with the lid and refrigerate until ready to use.

An overhead view of a large square serving bowl filled with piles of shredded carrots, cabbage, red and yellow bell peppers, herbs, and chopped scallions.

Tips for Making a Perfect Asian Slaw

The vegetables in this slaw are vibrant and delicious, but you can’t go wrong with the whichever you choose, or leave out! Honestly, it’s all about the dressing that puts this slaw over the top!

Use a Mix of Crunchy Vegetables – Cabbage, carrots, and bell peppers add amazing crunch. The herbs and scallions add a depth of flavor. Slice the veggies thinly for a crisp and refreshing texture.

Make the Dressing In Advance – Allow the dressing to sit in the fridge for a few hours to allow the flavors to meld together.

Dress the Slaw Just Before Serving – If you toss too far in advance of serving, it will become soggy and will lose some of the vibrant colors. Taste, and adjust the seasoning to taste with additional salt or vinegar if needed.

A person pouring a peanut dressing from a small glass jar into a white bowl filled with an Asian slaw.

How To Serve

You can easily make the dressing up to 2 days ahead of serving.

Cut the veggies up and keep them in large airtight containers. Just before serving, place the veggies in a bowl, and then dress, and toss well.

We love serving this on a nice large platter with a couple of serving spoons. Give the slaw a little toss with a couple of spoons every hour or so.

An overhead view of a slaw made with diced red and green cabbage, red and yellow bell peppers, and scallions in a bowl with two wooden spatulas off to the side.

Other Classic Veggie Sides To Try

Sometimes a side dish can steal the show from the main dish! These classic recipes are certainly up to that task! Give them a try:

Classic Coleslaw
Avocado-Lime Slaw
Tzatziki Cucumber Salad
Dill and Cucumber Salad
Zesty Black Bean and Corn Salad
Zucchini and Yellow Squash Salad with Tomato Relish
Yellow Squash Casserole
Carrot and Raisin Salad

These are all amazing in their own way. But, for the moment, isn’t this Asian slaw catching your eye?

A close-up view of an Asian slaw with Peanut Ginger Dressing on a white platter with a golden serving spoon inserted into the side.

There is something truly special about this dish.

Guests always remark on how gorgeous it is. And, then, there’s that beautiful silence when they take their first bite.

The crisp, fresh vegetables enveloped with a deeply flavorful peanut ginger dressing are unforgettable. Simply the best.

A person lifting a large serving spoon of Asian slaw with peanut ginger dressing from a bowl of the same.

Ready to make the best slaw in town? 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!

An overhead view of an oval white platter filled with an Asian slaw with Peanut Ginger Dressing.
Print Recipe
5 from 2 votes

Asian Slaw with Peanut Ginger Dressing

Asian Slaw really is fantastic. Perfect for Summer BBQs and picnics. The veggies can be prepped well in advance and the dressing can, too! Mix veggies and dressing just before serving.
Prep Time30 minutes
Total Time30 minutes
Course: Salad
Cuisine: Asian / American, Asian cuisine
Servings: 8 people
Calories: 217kcal
Author: Kris Longwell

Ingredients

For the Dressing

  • 4 cloves garlic minced
  • 2 tablespoon ginger fresh, peeled and minced
  • 3 tablespoon soy sauce
  • 3 tablespoon brown sugar
  • 5 tablespoon peanut butter creamy
  • 6 tablespoon olive oil

For the Slaw

  • 2 cups red cabbage thinly sliced, and roughly chopped
  • 5 cups green cabbage thinly sliced, and roughly chopped
  • 2 large carrots peeled and julienned
  • 1 red bell pepper seeded, cut into strips
  • 1 yellow bell pepper seeded, cut into strips
  • ½ cup cilantro fresh, chopped
  • 8 green onions thinly sliced, green and white parts
  • 6 tablespoon rice vinegar
  • Salt and pepper to taste

Instructions

  • In a food processor, or, in a medium bowl, process (or whisk) together the dressing ingredients. Chill until ready to use. (It can be made and refrigerated up to 2 days before use)
    4 cloves garlic, 2 tablespoon ginger, 3 tablespoon soy sauce, 3 tablespoon brown sugar, 5 tablespoon peanut butter, 6 tablespoon olive oil
  • If the dressing has been in the fridge: Let dressing stand for at least 30 minutes at room temp before tossing with the slaw.
  • In a large bowl, combine the slaw ingredients, including the rice wine.
    2 cups red cabbage, 5 cups green cabbage, 2 large carrots, 1 red bell pepper, 1 yellow bell pepper, ½ cup cilantro, 8 green onions, 6 tablespoon rice vinegar
  • Add dressing and toss to coat well.
  • Season with salt and pepper (a good pinch of each).
    Salt and pepper

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 veggies (except the cilantro and green onions) can be prepped up to 12 to 24 hours in advance. Keep covered in the fridge until ready to use. The dressing can be made up to 2 days in advance. 
Don't toss the salad with the dressing until soon before serving. 
Leftovers will be a bit soggy, but still yummy. Keep covered in the fridge for up to 3 days. 
 

Nutrition

Calories: 217kcal | Carbohydrates: 16g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 452mg | Potassium: 378mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3981IU | Vitamin C: 79mg | Calcium: 59mg | Iron: 1mg

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

Zucchini and Yellow Squash Salad with Tomato Relish

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Just because a dish is healthy, does not mean that it can’t be absolutely delicious. This recipe proves that point without a doubt.

There is something truly magical about this salad. The strips of squash and zucchini are softened and have a texture like cooked pasta. The cherry tomato relish, toasted pine nuts, and shaved Parmesan create one of the best salads we’ve ever made, served, or eaten. These give our zucchini fritters a run for the money!

A straight-on view of two white bowls filled with a serving of zucchini and yellow squash salad topped with a cherry tomato relish, pine nuts, and shave parmesan cheese.

How To Make Zucchini and Yellow Squash Salad

This dish is literally brimming with fresh garden flavors. And zucchini and squash are loaded with wonderful nutrients. Learn more about how great they are for good health here!

This dish is wonderful when the vegetables are in their prime during the spring and summer months, but it’s really good any time of the year!

 

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

The Ingredients You Will Need

This recipe is all about garden-fresh vegetables and a simple balsamic vinaigrette. Just a handful of ingredients to make a truly remarkable dish.

Here’s What You’ll Need To Have On Hand

Zucchini – No need to peel them.
Yellow Squash – No need to peel them, either. Try and get similar-sized zucchini and squash, but if you can’t, don’t worry.
Tomatoes – We love going with a variety of petite tomatoes. Cherry or grape tomatoes are wonderful. But, you can also cut up a large tomato, too. Preferably homegrown!
Onion – Finely chopped red onion is perfect. If desired, soak the onions in apple cider vinegar to pickle them a bit, and give them a more mild taste.
Garlic – Minced.
Basil – Fresh, please. Chopped.
Oil – Extra-virgin, or good-quality olive oil is best.
Balsamic vinegar – Aged is fantastic. We like Modena.
Pine nuts – Lightly toasted to bring out the best flavor.
Parmesan – Get a block of it and then shave a little for garnishing the salad. Grated works just fine, too.

EXPERT TIP: A mandolin makes slicing the vegetables a snap. If you don’t have a mandolin, then use a sharp knife and a steady hand. The yellow squash sometimes has a dense amount of seeds in the middle which will cause a few of the strips to fall apart. Just set those aside for another use.

A person using a mandolin slicer to cut a yellow squash into long thin strips that resemble sheets of yellow pasta.

Tips for Perfect Zucchini and Yellow Squash Salad

Use a Mandolin To Slice the Zucchini and Squash – Though a knife will work, too, a mandolin ensures pasta-like sheets of veggies. Tasty and beautiful.

Soften With Salt – Placing the sliced zucchini and squash in a colander, liberally sprinkling them with salt, and then allowing them to rest for 20 minutes brings out moisture and makes them very soft and tender. Be sure to rinse the salt off.

Toast the Pine Nuts – Though not completely necessary, toasting the pine nuts brings out a nutty flavor that compliments the flavors in the salad wonderfully. Keep an eye on them, though, they will burn quickly if left in too long!

EXPERT TIP: We recommend letting the relish rest for about 30 minutes (or longer) before spooning over the zucchini and squash. The tomato will absorb the extra-virgin olive oil and vinegar and become a wonderful texture and flavor profile.

A person spooning a tri-color cherry tomato relish on top of thin slices of softened zucchini and yellow squash in a white dinner bowl.

How To Serve and Store

The zucchini and squash can be sliced and softened up to a couple of hours before serving. Don’t rinse the salt off until close to serving time. The relish can be made up to 12 hours in advance. And the pine nuts can be toasted up to 2 days in advance.

Once softened, the zucchini and squash layers can be shaped into beautiful “waves” in serving bowls. See the video near the top of the blog post for visual guidance.

Garnishing with shaved Parmesan is elegant and delicious, too. But, grated Parmesan works well, too. The salty cheese and nutty pine nuts work beautifully with the vegetables and balsamic.

A straight-on view of a bowl filled with a zucchini and yellow squash salad with tomato relish and fresh Parmesan shavings.

Other Amazing Vegetable Recipes to Try

Preparing dishes with farm-fresh vegetables is wonderful for so many reasons: They are good for you, beautifully colorful, festive, but most of all – absolutely delicious! Here are some of our favorite recipes that you’ll want to try:

Panzanella (Tuscan Bread and Tomato Salad)
Mexican Street Corn Salad (Esquites)
Zucchini Fritters
Zucchini Bread
Yellow Squash Casserole
Green Bean and Tomato Salad with Scallion Dressing
Carrot and Raisin Salad
Slow-Cooker Asparagus Risotto
Pesto Pasta Salad with Potatoes and Green Beans

All of these dishes are a celebration of farm-fresh goodness. They are amazing, without a doubt. But, isn’t this salad right here catching your eye?

An overhead view of two bowls filled with a zucchini and yellow squash salad with tomato relish sitting next to another bowl filled with the tomato relish.

There is just something “ahhh” worthy about this salad.

When you first see it, it is truly awe-inspiring in its simple farm-fresh beauty. But, then you take that first bite.

It just doesn’t get much better! And, it’s good for you, too!

A person using a fork to hold up a softened strip of zucchini that is topped with tomato relish over a bowl of the same.

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

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

A straight-on view of a bowl filled with a zucchini and yellow squash salad with tomato relish and fresh Parmesan shavings.
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Zucchini and Yellow Squash Salad with Tomato Relish

This salad is a summertime favorite, for sure! After letting the zucchini and squash sit with the salt (which softens the veggies so they resemble sheets of cooked pasta), be sure to wash under cold water to remove the excess salt, and then dry using a kitchen cloth. So good! Especially when veggies are fresh from the garden!
Prep Time15 minutes
Toasting Pine Nuts and Salt Resting20 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Servings: 4 people
Calories: 267kcal
Author: Kris Longwell

Equipment

  • mandolin or a sharp knife and a steady hand

Ingredients

  • 2 zucchini
  • 2 yellow squash
  • Kosher salt and freshly ground black pepper
  • 2 cups cherry tomatoes halved, or 3 large tomatoes, cored and diced
  • ½ cup red onion chopped, or thinly sliced
  • 3 garlic cloves minced
  • ¼ cup basil fresh, chopped
  • 3 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ½ cup pine nuts toasted
  • Parmesan cheese for garnish

Instructions

  • Using a mandoline, or a sharp knife, cut each zucchini and squash lengthwise into slices about ⅛".
    2 zucchini, 2 yellow squash
  • Transfer slices to a large colander or bowl. Liberally sprinkle salt over the veggies, and toss to coat.
    Kosher salt and freshly ground black pepper
  • Let stand for 20 minutes.
  • Gently rinse the slices under cold running water for several minutes to remove the salt.
  • Pat the slices dry with a kitchen towel and arrange in a loose mound on a plate or medium bowl.
  • In a large bowl, combine the tomatoes and their juices, onion, garlic, and basil and toss gently to mix.
    2 cups cherry tomatoes, ½ cup red onion, 3 garlic cloves, ¼ cup basil
  • Stir 2 tablespoons of the oil, balsamic, and a pinch of salt and pepper into the tomato mixture.
    3 tablespoon extra-virgin olive oil, 1 tablespoon balsamic vinegar
  • Drizzle the remaining 1 tablespoon oil over the zucchini and squash and season with a few grinds of black pepper and a sprinkle of salt.
  • Spoon the tomato mixture over the zucchini and squash.
  • Top with toasted pine nuts and shaved Parmesan.
    ½ cup pine nuts, Parmesan cheese

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video please subscribe to our YouTube channel. 
A mandolin works great for slicing the vegetables lengthwise, but be careful! A sharp knife and a steady hand will work, too. Try to slice them into ⅛-inch thickness. 
This salad is best served fresh. Leftovers are still tasty but will become very soft. 

Nutrition

Calories: 267kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 21mg | Potassium: 823mg | Fiber: 4g | Sugar: 9g | Vitamin A: 841IU | Vitamin C: 54mg | Calcium: 54mg | Iron: 2mg

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

Tzatziki Cucumber Salad

by 5 Comments

Cucumbers are known for keeping things cool. This salad is about as cool and refreshing as you’ll find.

A popular creamy cucumber salad includes sour cream and is sweetened with a little sugar. That is delicious, but we can’t get enough of the tang of the homemade tzatziki sauce that literally puts this salad over the top. Make the sauce up to 2 days in advance, and then assemble just before serving! And get ready for raves!

An overhead view of a white bowl filled with Tzatziki Cucumber Salad that is flanked by a wooden spoon and freshly sliced cucumbers.

How To Make Tzatziki Cucumber Salad

Making the tzatziki sauce from scratch is so easy and can be done several days in advance.

Then, it’s just a matter of slicing the cucumbers and onion and tossing it all together! Super easy!

 

NOTE: If you like 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 beauty of this salad is its simplicity. It’s just cucumbers and onions, seasoned with a little salt and pepper, and then bathed in the flavorful tzatziki sauce.

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

Tzatziki Sauce – Homemade is simple and makes all the difference in the world.
Cucumbers – Peel the cukes in strips, for a decorative appearance. We use a mandolin to get even, thin slices, but a sharp knife and a steady hand work just fine, too. 
Red onion – Thinly sliced. The onion flavor becomes very mild as it mingles with the tzatziki sauce.
Salt and pepper – This salad benefits from a little extra seasoning. Add a little salt, take a bite, and then add more, if desired.

EXPERT TIP: The tzatziki sauce can easily be prepared by stirring together the ingredients in a medium-sized bowl. If not using immediately, cover the bowl with plastic wrap and refrigerate until ready to use.

A person holding a wooden spoon filled with homemade tzatziki sauce over a glass bowl filled with the sauce.

Tips For Perfect Tzatziki Cucumber Salad

This salad is a foolproof dish to prepare. But there are a few things to keep in mind before preparing it for guests.

Use Fresh Cucumbers – Look for large, dark green cucumbers. Slice them thinly for a refreshing and crunchy texture. A mandolin delivers slices that are all the same size and the ideal width (⅛th-inch thick).

Toss Just Before Serving – As the salad rests, the cucumbers will continue to release water. To keep the salad the best consistency, don’t dress the cucumbers with the dressing until just before you serve guests.

Make the Tzatziki Sauce from Scratch – We can’t stress this enough. Allow the sauce to chill for at least an hour before tossing with the vegetables.

EXPERT TIP: We recommend making two batches of our homemade tzatziki sauce recipe. It may seem as though you are adding too much of the sauce to the cucumbers. After you’ve added about ⅔ of the double batch of sauce, gently toss the cucumber with the tzatziki. We like this salad to be extra creamy. You add as much as you desire. If you don’t use all of it, save the rest for another use: Chicken Gyros!

A large amount of homemade tzatziki sauce being poured from a medium-sized glass bowl into another bowl filled with sliced cucumbers and thinly sliced red onion.

Other Veggie Side Dishes To Try

These dishes are scrumptious, healthy, and at their best when they are in peak season. But, they’re also delicious year-round!

Dill and Cucumber Salad
Watermelon, Cucumber, and Feta Salad
Zucchini and Yellow Squash Salad with Tomato Relish
Zucchini Fritters
Carrot and Raisin Salad
Summer Stuffed Tomatoes
Panzanella (Tuscan Bread and Tomato Salad)

These are all incredible in their own special way, but isn’t this cucumber salad calling your name?

A close-up side view of a white serving bowl filled with tzatziki cucumber salad with fresh cucumber slices sitting nearby.

If you like cucumbers, you are going to love this salad so much!

The homemade tzatziki gives the salad a nice tangy twist that will have guests coming back for seconds and thirds!

It really is the perfect salad for serving at your next BBQ, family gathering, or just an easy weeknight dinner side.

A close-up view of a wooden spoon filled with a pile of creamy tzatziki cucumber salad.

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

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

An overhead view of a white bowl filled with Tzatziki Cucumber Salad that is flanked by a wooden spoon and freshly sliced cucumbers.
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5 from 3 votes

Tzatziki Cucumber Salad

Tzatziki Cucumber Salad is lighter than a cream-based cucumber salad thanks to the Greek yogurt. We do recommend going with whole milk yogurt for the tzatziki sauce. This salad is meant to be extra "creamy", but still, you may not use all of the double batch of homemade tzatziki.
Prep Time20 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Greek / American
Servings: 6
Calories: 193kcal
Author: Kris Longwell

Equipment

  • Mandolin (for slicing cucumbers) Or a large sharp knife with a steady hand

Ingredients

  • 3 cups tzatziki sauce click the link for easy recipe
  • 2 cucumbers peeled and thinly sliced
  • ½ large red onion thinly sliced
  • salt and pepper

Instructions

Do Ahead

  • Make the tzatziki sauce. If not using immediately, store covered in the refrigerator.

Prepare the Salad

  • In a large bowl, toss together the cucumbers with the onions, 1 teaspoon salt, and ½ teaspoon black pepper.
  • Pour the tzatziki sauce over the cucumbers and use two large wooden spoons to mix until fully coated. 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 tzatziki sauce can be made several days in advance. 
After you coat the cucumbers with the sauce, you'll want to serve it immediately. The cucumbers will continue to release water and the salad will become increasingly watery. After an hour or so, you can spoon out some of the liquid, if desired. The salad is still delicious, even when it gets a little watery. 
Though this salad is best served right after it's prepared, you can store leftovers in a closed container for several days in the fridge. 

Nutrition

Calories: 193kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Cholesterol: 20mg | Sodium: 592mg | Potassium: 149mg | Fiber: 1g | Sugar: 6g | Vitamin A: 466IU | Vitamin C: 4mg | Calcium: 173mg | Iron: 0.2mg

Crispy Hash Browns (Diner-Style)

by 19 Comments

This breakfast side dish is classic in every way. And now, you can make them with ease in your own kitchen.

A trip to your favorite breakfast nook just wouldn’t be the same without a delicious helping of these flavorful spuds. These are terrific next to a plate of scrambled eggs, crispy bacon, toast, or even classic eggs benedict. There are a few simple tricks to making them diner-style and irresistibly delicious.

A close-up view of crispy diner-style hash brown on a plate next to a small metal container of ketchup.

How To Make Crispy Hash Browns

The simple trick of quickly parboiling the russet potatoes ensures perfectly cooked, crispy hash browns every single time.

A food processor with a shredding attachment makes shredding a snap, but a standard box cutter does the trick, too.

 

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 very few ingredients needed to make this iconic side dish. But, choosing the right ingredients and how you prepare them is crucial.

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

Potatoes – Russet potatoes are classic and the way to go.
Onion – White or yellow, finely chopped. They provide the classic taste and practically melt into the potatoes.
Seasonings – Salt and pepper is all you need.
Oil – For the classic taste, save some bacon grease. If you don’t have bacon grease, vegetable oil and butter will work, too.
Ketchup – For dipping. In our house, this is a must. But, of course, it’s optional.

EXPERT TIP: You don’t want to overcook the potatoes when parboiling. If you do this, they result in mushy, gummy potatoes. Place the potatoes in a large pot, cover with water, bring to a boil, and immediately turn off the heat. After exactly 10 minutes, remove and let cool. Peel and shred. They will be a little sticky, but easy to separate.

An overhead view of a food processor that is filled with shredded par-boiled russet potatoes.

Tips for Making Perfect Crispy Hash Browns

Use a Non-Stick Skillet and Plenty of Bacon Grease – You may need to cook them in batches if your non-stick skillet is small. Non-stick ensures the hash browns cook evenly and don’t stick to the pan.

Cook On Medium-High Heat – For a nice crispy exterior, the pan should be quite hot. You’ll flip them only a couple of times. They will take anywhere from 15 to 20 minutes per side.

Resist the Urge to Stir or Flip Too Often – This can prevent them from developing a crispy crust. Instead, let them cook undisturbed for a few minutes on each side before flipping. Using your spatula to cut the cooking potatoes into 4 triangle makes flipping them easier.

EXPERT TIP: After you toss the shredded potatoes with onion, salt, and pepper, you’ll want to add them to your hot skillet with melted grease (or oil). Use the back of a spatula or wooden spoon to compact the potatoes in the skillet.

A person dropping a handful of shredded partially cooked russets potatoes in a large non-stick skillet on a stove.

How To Serve

These are definitely best served piping hot right from the skillet.

We like to stack the quartered browns on a plate or platter and serve the family style.

If serving more than four people, use your spatula or wooden spoon to break the hash browns apart. Don’t worry if they look a bit messy, they’re supposed to. They’re homemade and diner-style!

An overhead view of a large non-stick skillet filled with diner-style crispy hash browns.

Other Classic Diner-Style Breakfast Recipes To Try

For many of us, breakfast is our favorite meal of the day. These tried and true breakfast classics are fun to make and always a huge hit with the family.

Classic Huevos Rancheros
Southern Biscuits and Gravy
Best-Ever Breakfast Quiche
Buttermilk Waffles with Blueberry Sauce
Lemon Ricotta Pancakes with Vanilla Sauce
Breakfast Potatoes
Italian-Style Skillet Scramble
Steak and Eggs
Grandma’s Homemade Cinnamon Rolls

These are amazingly wonderful in their own way. But aren’t these incredible hash browns calling your name? Talk about the perfect breakfast!

An overhead view of a platter of crispy hash brown next to a bowl of scrambled eggs, two cups of black coffee, a glass of orange juice, and a plate of cooked bacon.

There is just something addictively delicious about these potatoes.

Even if there any left over (which there usually isn’t), you and your loved ones will have a hard time not making trips back to the dish for more nibbles.

These truly are classic and we hope you enjoy them as much as we do! Every bite is a true taste sensation!

An overhead view of a plate filled with a half-eaten portion of hash browns with a small container of ketchup, crisp bacon, and sliced toast nearby

Ready to make the best breakfast side dish that will rival any diner in town? Go for it!

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

A close-up view of crispy diner-style hash brown on a plate next to a small metal container of ketchup.
Print Recipe
4.50 from 6 votes

Crispy Hash Browns (Diner-Style)

If you want to make hash browns at home that are as good as your favorite diner, follow these easy steps, and you will not be disappointed.  These are the real deal.  
Prep Time15 minutes
Cook Time30 minutes
Boiling and Cooling30 minutes
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 240kcal
Author: Kris Longwell

Equipment

  • Food processor with shredding attachment Or box grater
  • Non-stick skillet Preferably 12-inch

Ingredients

  • 4 medium russet potatoes
  • ½ cup onion finely chopped
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 2 to 3 tablespoon bacon grease or vegetable oil

Instructions

  • Place the unpeeled potatoes in a pot of water, covering them by about an inch. Bring the water to a boil over high heat, and then immediately remove them from the heat.  Let rest in the hot water for 10 minutes, and then, using tongs, remove from the hot water and rest until completely cooled. (This can be done up to 48 hours before cooking).
    4 medium russet potatoes
  • Peel the potatoes.
  • Using the shredding attachment of your food processor, or the large holes of a box grater, shred each of the potatoes.
  • Place the shredded potatoes in a large bowl and toss with the onion, salt, and pepper.
    ½ cup onion, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Heat the grease (or oil) in a large non-stick skillet over medium-high heat.
    2 to 3 tablespoon bacon grease
  • Add the potatoes and move them around in the skillet with a wooden spoon, enough to coat them with the grease/oil.  Then, flatten with a spatula.
  • Let cook for 15 to 20 minutes, nudging the potatoes from time to time with the spoon to prevent sticking to the skillet (it's okay if they stick a little, this helps to form a crispy crust).
  • Use your spatula to cut the hash browns into 4 quarters, then, flip them, adding a little more grease as you do (about another teaspoon).  
  • Flatten again and let cook until nicely browned on both sides, about another 15 minutes. 
  • Transfer to individual plates or a 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. 
If you choose to not parboil the potatoes, it is critical to squeeze as much of the liquid (water) from the shredded potatoes as possible. This can be done by squeezing/ringing them in a kitchen towel or using a potato ricer. If you parboil, no need to do this. 
The hash browns are done when they are nicely browned and crispy on the exterior. This may take longer than 15 minutes. The heat should be medium-high. Hot, but not so hot it burns the potatoes. You can use a spatula to lift a portion up to see the underside. It's okay to flip them over multiple times, if necessary.
Leftovers will keep covered in the fridge for up to 3 days. We don't recommend freezing them once cooked. 

Nutrition

Calories: 240kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 603mg | Potassium: 921mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 2mg

POST UPDATE: This recipe was originally published in June 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in August 2023!

Homemade Vanilla Ice Cream

by 12 Comments

If you’re looking for a dessert that will thrill not only the kids but also every single adult within earshot range, this is the one.

There is something magical about this amazing frozen dessert. This particular recipe is how we remember enjoying home-churned ice cream as kids: light, sweet, and the epitome of summertime goodness. The homemade chocolate sauce puts it over the top.

A person holding a sugar ice cream cone with two scoops of homemade vanilla ice cream on top.

How To Make Homemade Vanilla Ice Cream

All you need are a few essential tools and a handful of ingredients to make one of the most beloved desserts of all time.

Give yourself enough time to chill the cream and then for freezing after the churning. Trust us, the wait is well worth it.

 

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

The Tools and Ingredients You Will Need

As mentioned, there is a small list for ingredients with the type of ice cream. Another popular type of ice cream is made with a custard base. This version is actually often referred to as Philadelphia-Style.

The Equipment You Will Need

Ice Cream Maker – Our recipe is for 1 gallon (4 quarts). We use the Nostalgia Electric Ice Cream Maker, and absolutely love it.

The Ingredients You Will Need

Heavy Cream – Can also use whipping cream or double cream
Milk – We recommend whole milk. Half and half works great, as well.
Sugar – Granulated
Vanilla Extract – This provides the key flavoring, go with good-quality, if possible.
Ice – Broken into small chunks (bagged ice works just fine).
Rock Salt – If you can’t find this, go with coarse sea salt.

EXPERT TIP: The rock salt brings the temperature of the canister churning against the ice below freezing. You want to use enough rock salt so the freezing will occur, but if you add too much, it will freeze too quickly and be grainy. See the NOTES for recommended quantities for both ice and salt.

A person using a plastic half-cup measuring cup to transfer rock salt into the basin of an electric ice cream maker that is full of ice surrounding a metal canister filled with churning cream.

Tips for Perfect Homemade Vanilla Ice Cream

Use Top-Notch Ingredients – Since there are only a few ingredients, go with the best you can get, including fresh cream, whole milk, and pure vanilla extract.

Chill Cream Mixture and Freeze Canister – Don’t skip this step. Although your cream mixture will be chilled already, allowing it to chill in the fridge for an hour helps in the freezing process. A cold canister is important, too.

Follow the Manufacturer’s Instructions – Check the size of your canister and be sure to read the instructions. Don’t overfill the canister. Also, see NOTES for recommended quantities for ice and rock salt.

EXPERT TIP: Though the mixture will be tasty when the machine has churned for around 30 minutes, you’ll want to freeze until solid (3 to 4 hours). After 30 minutes, the mixture will seem a bit slushy. This is normal and will freeze beautifully.

A person pulling a dasher from a metal canister that is filled with partially frozen vanilla ice cream.

How To Serve

As a kid, we remember the canister with the partially frozen ice cream always going directly into the freezer to finish freezing. You can also transfer to containers to freeze. We love our ice-cream freezer containers! These are ideal for storing and for whipping up another batch of ice cream with your beloved machine!

When serving, we recommend letting the ice cream sit on the counter for 10 to 20 minutes in order to thaw, or, you can place it in the refrigerator for 30 minutes.

Place your scoop in a glass of cool water before scooping the ice cream. This makes it easier for the ice cream to slip right off the scooper.

A close-up view of a white dessert bowl filled with several scoops of homemade vanilla ice cream.

Other Amazing Homemade Ice Cream Recipes to Try

We love all kinds of ice cream. Vanilla is always a favorite. But, these other flavors are irresistibly scrumptious, too! You’ll want to try them all!

Strawberry Ice Cream
Creamy Salted Caramel Ice Cream
S’Mores Ice Cream
Blueberry Ice Cream
Peanut Butter Cup Ice Cream

These are all great, and we’ve got even more new recipes on the way! In the meantime, how can you possibly go wrong with a delicious bowl of homemade vanilla ice cream? Yum!

This ice cream is amazing on its own, but wait until you drizzle homemade chocolate sauce and/or warm caramel sauce over the top!

A person pouring warm chocolate sauce from a small glass jar over a white bowl filled with several scoops of homemade vanilla ice cream.

This ice cream conjure amazing memories from our childhoods.

There was (and is) nothing much more exciting, especially on those hot summer days, than to hear the churning of the ice cream maker, knowing what deliciousness was soon to come.

And talk about the perfect topping to pie, cobbler, or cake. This homemade peach pie got even better with a big scoop of vanilla ice cream on top. Dessert perfection!

A slice of homemade peach pie sitting on a dessert plate with a large scoop of homemade vanilla cream sitting on top, just starting to melt.

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

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

A close-up view of a white dessert bowl filled with several scoops of homemade vanilla ice cream.
Print Recipe
5 from 4 votes

Homemade Vanilla Ice Cream

It just doesn't get more classic than churning up classic, simple, scrumptious homemade ice cream. This recipe is old-fashioned, in that it doesn't use an egg custard base. It's simply cream, milk, sugar, and vanilla. Be sure to follow your ice cream maker's manufacturer's instructions. This recipe makes 4 quarts.
Prep Time15 minutes
Chill and freeze time4 hours 30 minutes
Total Time4 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 609kcal
Author: Kris Longwell

Equipment

  • 1 4-quart ice cream maker

Ingredients

  • 6 cups heavy cream
  • 4½ cups whole milk
  • 2¼ cups sugar
  • 1½ tablespoon vanilla extract
  • Ice See NOTES
  • Rock salt See NOTES
  • chocolate sauce (optional)

Instructions

  • Place the canister in the freezer.
  • In a large bowl, whisk together the cream, milk, sugar, and vanilla. Whisk until sugar is dissolved. Place in the refrigerator for 30 minutes (or up to overnight).
  • Remove the canister from the freezer, and ladle the cream mixture into the canister (you'll probably want to whisk the cream mixture before doing this to help make sure most of the sugar is dissolved).
  • Freeze according to manufacturers' instructions. See NOTES.
  • Once the cream mixture is thick, remove and freeze until solid, 3 to 4 hours, or overnight. Allow to thaw for about 10 to 20 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. 
Half and half can be substituted for the milk. We don't recommend using reduced-fat milk for this ice cream. 
If using an old-fashioned "bucket" electric ice cream maker, you'll want to fill about 6 cups of ice around the filled canister. Then sprinkle on half a cup of rock salt. Repeat until you reach a couple of inches from the top of the bucket. Add another layer of ice and salt if melted down an inch or two. 
The ice cream will keep in the freezer for up to 2 weeks (or longer, but may start to develop freezer burn). 

Nutrition

Calories: 609kcal | Carbohydrates: 45g | Protein: 6g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 145mg | Sodium: 67mg | Potassium: 253mg | Sugar: 46g | Vitamin A: 1898IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 0.1mg

Homemade Peach Pie

by 2 Comments

This pie is about as classic as they come, and honestly, not difficult to prepare.

Everyone loves a good slice of pie. Especially when it’s made from scratch. There are only a handful of ingredients in this pie, and the homemade pie crust is a must. Of course, this pie is made even better with a dollop of homemade vanilla ice cream. Dessert perfection!

An overhead view of a peach pie with a pastry lattice topping all sitting on a baking wire on a wooden cutting board.

How To Make Peach Pie

As you would probably guess, peaches are the most important ingredients in peach pie.

If you can get your hands on Stone Free, they are really easy to work with (the pit comes out easily), but you have other options, too. See below for more information on that.

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 just a handful of ingredients needed for this incredible pie. If you can make the pie dough, it really makes a big difference.

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

Pie dough – You’ll need enough for two 9-inch pies, one for the bottom of the pie, and one for the lattice top. Store-bought is okay, but homemade is easy and amazing!
Peaches – We get ours from The Peach Truck, but, you seek out the best that is near you. Farm-grown is great. However, frozen will work, too.
Lemon juice – Fresh is best. It brightens the flavor and keeps the peaches from browning.
Sugar – Granulated.
Cornstarch – This helps to thicken the peach mixture once it bakes.
Cinnamon – Ground.
Egg – Lightly beaten, to brush the tops of the pie.
Coarse Sugar – Such as cane or turbinado. Also for topping the pie.

EXPERT TIP: To help with peeling fresh peaches, first make a small ‘X’ with a paring knife at the bottom of each peach. Then bring a pot of water to a boil. Grab a large bowl and fill it with ice water. Add the peaches to the boiling water for about 30 to 60 seconds. Then use a slotted spoon to transfer them to the ice bath. The skin can now easily be peeled away.

A person transferring slices of fresh peaches tossed in a sugar coating from a glass bowl into a pastry-lined pie dish.

Tips for Making a Perfect Peach Pie

The great thing about this pie is it’s not complicated and practically foolproof. But, here are a few tips to make sure you make the best peach pie that will rival the best pie shop in Georgia!

Use Fresh and Ripe Peaches – Fresh and ripe peaches are essential for a delicious peach pie. Look for peaches that are fragrant, slightly soft to the touch, and have a deep yellow or orange color.

Make Your Own Pie Crust – Homemade pie crust is easy to make and tastes much better than store-bought versions. Use a combination of butter and shortening for the best flavor and texture. Use a pastry wheel cutter for an attractive look for the strips of dough on top. 

Use an Egg Wash for a Golden Crust – Brush the top of the pie crust with an egg wash made with beaten egg and a little milk or cream. This will give the crust a beautiful golden color and a shiny finish.

EXPERT TIP: See the NOTES in the Recipe Card for instructions on how to make a beautiful lattice top for your gorgeous pie.

A person adding strips of homemade pie dough in a lattice formation over the top of an uncooked peach pie.

How To Serve

You are going to be tempted to cut into the pie before it completely cools after coming out of the oven.

Just be aware that if you do this, the pie will not have “set” and the filling will ooze significantly, and it will be hard to serve. You can easily reheat individual slices in the microwave before serving. Homemade vanilla ice cream is a must!

We recommend letting it rest for at least 4 hours (overnight is even better), and then slice. The first slice is tricky to get out nice and clean.

EXPERT TIP: You can do this in view of your guest, or out of view: Cut the first “sacrificial” slice. It will still get eaten, but for serving, cutting clean slices after that first slice is removed is much, much easier.

A straight-on view of a homemade peach pie in white pie dish and there is a slice missing, revealing the peach filling.

Other Classic Pie Recipes to Try

There’s really nothing much more festive and crowd-pleasing than a homemade pie. Here are some of our all-time favorites that you and your family will love:

Chocolate Meringue Pie
Classic Cherry Pie
Lemon Meringue Pie
Old-Fashioned Apple Pie
Sweet Potato Pie with Pecan Topping
Key Lime Pie
Southern Chess Pie
Buttermilk Blueberry Pie
Homemade Caramel and Apple Pie

These are amazing in their own right, but right now, isn’t this catching your eye?

A slice of homemade peach pie sitting on a white dessert plate with whole fresh peaches sitting behind the plate.

Folks, there are classic pies and there are classic pies. This is about as classic as they come.

Always a huge hit when served to guests. It’s the perfect dessert for an outdoor BBQ, a wedding shower, an anniversary, or just a fun weekend at home with the family.

And, we can’t stress the following enough: Have ice cream on hand!

A slice of homemade peach pie sitting on a dessert plate with a large scoop of homemade vanilla cream sitting on top, just starting to melt.

Ready to make the best peach pie this side of Savannah, Georgia? Go for it!

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

A slice of homemade peach pie sitting on a white dessert plate with whole fresh peaches sitting behind the plate.
Print Recipe
5 from 1 vote

Homemade Peach Pie

Homemade Peach Pie is about as classic of a pie as you will find. Fresh peaches at the height of the season are best, but this pie is so good, you could use frozen peaches, in a pinch. The homemade pie dough is not hard to prepare and truly puts the pie in a league of its own!
Prep Time30 minutes
Cook Time50 minutes
Resting Time4 hours
Total Time5 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 467kcal
Author: Kris Longwell

Equipment

  • 1 9-inch pie dish glass, ceramic, or metal

Ingredients

  • 2 pie dough enough for 2 9-inch pies
  • 2 lbs peaches peeled, pitted, and sliced (See NOTES)
  • 1 tablespoon lemon juice juice from 1 lemon
  • ⅔ cup sugar
  • 2 tablespoon cornstarch
  • ¼ teaspoon Kosher salt
  • ½ teaspoon cinnamon ground
  • 1 large egg lightly beaten
  • 1 teaspoon cream or milk, or water
  • 2 tablespoon cane sugar or turbinado

Instructions

Do Ahead

  • Prepare 2 pie doughs (for 2 9-inch pie dishes)
    2 pie dough

Prepare the Pie

  • Roll one of the pie doughs out on a floured surface to an 11 to 12-inch diameter. Gently fold in half, and then quarter. Lift the dough and place it in a 9-inch pie dish. Unfold the dough and press it into the bottom of the dish, allowing the excess to hang over the edge of the dish. Place the dough in the refrigerator for 30 minutes.
  • Preheat oven to 350°F.
  • Add the peaches to a large bowl and add the lemon juice. Use two large wooden spoons to gently toss the peaches to coat them with the lemon juice.
    2 lbs peaches, 1 tablespoon lemon juice
  • In a medium-sized bowl, mix together the sugar, cornstarch, salt, and cinnamon. Sprinkle over the peaches and gently stir to fully coat.
    ⅔ cup sugar, 2 tablespoon cornstarch, ¼ teaspoon Kosher salt, ½ teaspoon cinnamon
  • Remove the pie dish from the refrigerator and spoon the peaches onto the pie dough. Use the wooden spoon to spread them out evenly.
  • Roll out the other pie dough into a 10x12 rectangle. Use a pastry wheel cutter, pizza cutter, or knife to cut the dough into strips (1 to 2 inches thick). Create a lattice pattern on the top of the pie. See NOTES for instructions on how to do this.
  • Gently cut away excess dough along the edge of the pie dish and then use your fingers to flute the dough (see video for reference).
  • Add the cream to the beaten egg in a small bowl. Brush the egg wash over the dough on the top of the pie. Sprinkle the cane (or turbinado) sugar over the dough on the top of the pie.
    1 large egg, 1 teaspoon cream, 2 tablespoon cane sugar
  • Bake the pie for 45 to 55 minutes, until bubbly and the crust is golden brown. You may need to cover the edges of the crust with foil or a pie crust protector if browning too much.
  • Remove the pie from the oven and place on a baking rack. Allow the pie to cool completely before serving (4 hours to overnight).

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. 
Two 16-oz frozen packages of sliced peaches can be substituted for fresh ones. Thaw completely, and do not drain. 
The pie will keep refrigerated for up to 5 to 6 days. It will keep on the counter for 48 hours. The pie can be frozen (before baking) for up to 2 months. Let thaw completely before baking as directed. 
Use a pastry wheel cutter to make an attractive design for the strips on the top of the pie. 
HOW TO CREATE A LATTICE CRUST ON TOP:
  1. Roll out the dough to a 10x12" rectangle.
  2. Cut the dough into 1 to 2-inch strips.
  3. Lay half of the strips across the top of the filled pie. 
  4. Fold every other strip back halfway, and then lay down another strip perpendicular across the unfolded strips. 
  5. Unfold the strips back into place. 
  6. Fold back the alternate strips, and repeat to lay down a strip perpendicular. 
  7. Repeat to place the remaining strips of dough evenly across the top, folding back the alternate strips each time. 
  8. Cut away excess dough around the edge of the pie, 
  9. Use your fingers to flute the top edge of the pie dough (see video for reference). 

Nutrition

Calories: 467kcal | Carbohydrates: 54g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 271mg | Potassium: 192mg | Fiber: 3g | Sugar: 29g | Vitamin A: 414IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 2mg

Best German Potato Salad

by 11 Comments

We love this Best German Potato Salad for a number of reasons. First and foremost, it’s incredibly flavorful. It can be served warm or at room temperature. It’s a beautiful salad. It’s perfect to serve all year. We especially love serving it at cookouts alongside the best grilled chicken, slow-cooker corn on the cob, and Caprese pasta salad.

An overhead view of a white serving bowl filled with a mound of Best German Potato Salad that is topped with chopped crispy bacon and snipped chives.
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🥓 The Ingredients

Smoky bacon, zesty mustard, and tender baby potatoes get tossed in a tangy vinegar broth for a German Potato Salad that’s equal parts hearty and crave‑worthy. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for best German potato salad on a grey wooden background including red and gold potatoes, Dijon mustard, stone-ground mustard, sugar, chives, chicken broth, vinegar, bacon, pickles, and onions.

👉 Substitutions and Variations

  • Baby Potatoes (red & yellow): Their thin skins mean no peeling required, or just partial peeling; Yukon Golds or fingerlings also work well.
  • Bacon: Adds smoky depth—substitute with pancetta, turkey bacon, or omit for a vegetarian version (just add a little smoked paprika for flavor).
  • Mustard (two types): A mix of Dijon and whole grain gives tang and texture; swap with spicy brown mustard or German mustard for a bolder bite.
  • Chicken Broth: Enhances flavor—vegetable broth works for a vegetarian option.
  • Vinegar: White wine vinegar is classic, but apple cider vinegar or even red wine vinegar can be used for a slightly different tang.
  • Salt & Pepper: Season generously; a pinch of sugar balances the acidity, and a dash of paprika for warmth.

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

🇩🇪 Tips and Tricks for Perfect German Potato Salad

  • Cook potatoes gently: Simmer, don’t boil hard, to keep baby potatoes tender without falling apart. Peel some of the skin off so the potatoes will soak in some of the dressing.
  • Slice while warm: Warm potatoes soak up the tangy dressing better, giving the salad more flavor.
  • Balance the tang: If the vinegar and mustard taste too sharp, stir in a pinch of sugar or a drizzle of honey.
  • Crisp the bacon well: Extra‑crispy bacon adds the best texture contrast—save some to sprinkle on top just before serving.
  • Serve warm or room temp: German potato salad is traditionally served warm, but it’s just as tasty at room temperature.

Expert Tip

For the best flavor and texture, partially peel some of the potatoes before cooking—this helps them soak up more of the tangy mustard‑vinegar dressing when tossed warm, making every bite extra flavorful.

👩🏼‍🍳 How To Make German Potato Salad

A person using a sharp knife to pierce a cooked baby potato on a baking sheet surround by other cooked potatoes.
  1. Step 1: Roast the potatoes at 400°F until tender enough to pierce with a sharp knife, about 40 to 55 minutes.
A person using a metal slotted spatula to transfer cooked chopped bacon from a cast-iron skillet to a plate lined with paper towels.
  1. Step 2: Cook the chopped bacon in a skillet until crispy and then transfer to a paper towel-lined plate.
A person using a wooden spatula to stir chopped bacon and red onion that are sizzling and being cooked in a black cast-iron skillet.
  1. Step 3: Stauté the chopped onion in the rendered bacon grease.
A person transferring stone-ground mustard from a small bowl into a silver saucepan that is filled with simmering chicken broth, vinegar, and seasonings.
  1. Step 4: In a different pan, bring the broth, vinegar, salt, pepper, sugar, both mustards, and the onions with bacon grease to a boil.
A warm bacon vinaigrette being poured over a piled of partially peeled and fully cooked baby potatoes in a white serving bowl.
  1. Step 5: Place the potatoes in a serving bowl and pour the warm dressing over them. Toss to coat.
A person holding up a wooden spoon that is holding a serving of Best German Potato Salad.
  1. Step 6: Stir in the pickles and most of the bacon and chives. Garnish with more bacon and chives and serve at once.

🍽️ How To Serve

  • Serve warm alongside classic German mains like bratwurst, German pork schnitzel, or roast pork.
  • Pair with grilled sausages and sauerkraut for an Oktoberfest‑style spread.
  • Enjoy as a hearty side dish at barbecues or picnics—it travels well and tastes great at room temperature.
  • Add to a holiday table as a tangy alternative to creamy potato salad.

Expert Tip

If making the salad ahead, save a little extra dressing and stir it in just before serving—this refreshes the flavors and keeps the potatoes from drying out.

🙋🏽‍♂️ Frequently Asked Questions

Can I make the Best German Potato Salad ahead of time?

Yes, you can prepare it a day in advance. Store it in the fridge and reheat gently before serving, or enjoy it cold or at room temperature.

How long does Best German Potato Salad last in the fridge?

It will keep for 3–4 days in an airtight container. The flavors often deepen as it sits, but the potatoes may soften slightly.

Can I make the Best German Potato Salad without bacon?

Absolutely—just skip the bacon or substitute with a vegetarian alternative. Adding smoked paprika can help mimic the smoky flavor.

What type of potatoes work best for Best German Potato Salad?

Waxy potatoes like red, yellow, or fingerlings hold their shape best and absorb the dressing without turning mushy.

Is Best German Potato Salad gluten-free?

Yes, it’s naturally gluten-free since it’s made with potatoes, bacon, mustard, vinegar, and broth—just double-check labels on broth and mustard to ensure they don’t contain gluten additives.

A close-up view of a mound of Best German Potato Salad in a bowl topped with chopped crispy bacon and snipped chives.

🥔 Other Amazing Potato Side Dish Recipes

Ready to make the best potato salad this side of Berlin? 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 bowl filled with a mound of Best German Potato Salad that is topped with chopped crispy bacon and snipped chives.
Print Recipe
5 from 3 votes

Best German Potato Salad

This German Potato Salad recipe is the perfect make-ahead salad. It is great when it's warm, of course, but it's equally as delicious when served at room temp. Perfect for picnics, cook-outs, and any other kind of gathering when a wonderful potato salad is needed.
Prep Time20 minutes
Cook Time15 minutes
Roasting Time40 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American, American / German
Servings: 6 people
Calories: 245kcal
Author: Kris Longwell

Equipment

  • Roasting pan or baking sheet
  • Large skillet for cooking bacon
  • Medium saucepan for simmering dressing

Ingredients

  • 1½ lb baby red potatoes
  • 1½ lb baby gold potatoes
  • 4 strips bacon
  • ½ cup red onion chopped
  • ½ cup chicken broth can substitute vegetable broth
  • ¼ cup white wine vinegar
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper ground
  • 1 teaspoon sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon spicy brown mustard
  • ¼ cup dill pickles finely chopped
  • ¼ cup chives finely chopped

Instructions

  • Preheat oven to 400°F.
  • Pierce the potatoes once with a sharp knife or fork (this will keep them from bursting in the oven). Place the potatoes on a baking sheet and roast them until tender, about 40 to 55 minutes. (Check doneness by inserting a sharp knife.)
    1½ lb baby red potatoes, 1½ lb baby gold potatoes
  • Once the potatoes are cool enough to handle, cut the larger ones in half and remove the skin from about half of them (the skin will be somewhat loose from being roasted). Place potatoes in a large bowl.
  • Meanwhile, cook the bacon in a large skillet until crisp. Remove to a paper towel-lined plate. Keep the rendered bacon grease in the skillet.
    4 strips bacon
  • Over medium heat, sauté the chopped red onions in the bacon grease until soft, about 4 minutes. Turn off the heat. Crumble the cooked bacon and set aside.
    ½ cup red onion
  • In a separate saucepan, add the chicken broth, vinegar, salt, pepper, and sugar, and bring to a boil. Add the two mustards and the sautéed onions with the bacon grease. Reduce the heat and simmer for about 5 minutes.
    ½ cup chicken broth, ¼ cup white wine vinegar, 1 teaspoon Kosher salt, ½ teaspoon black pepper, 1 teaspoon sugar, 1 tablespoon Dijon mustard, 1 tablespoon spicy brown mustard
  • Pour the warm dressing over the potatoes and add the chopped pickles, and most of the crumbled bacon and snipped chives (save some for garnish).
    ¼ cup dill pickles, ¼ cup chives
  • Use two large wooden spatulas or spoons to gently toss the potatoes in the dressing. Allow the salad to sit for a few minutes to absorb the dressing.
  • Taste and add more salt, if desired. Top with remaining bacon and chives. Serve warm or at room temperature.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If you can’t find baby potatoes, you can use larger ones. They will require a little longer baking. They are ready once the potato can easily be pierced with a sharp knife. 
Before baking the potatoes, we recommend piercing each potato once with a sharp knife or fork. This will prevent any of the potatoes from bursting in your oven. 
The salad can be made 4 to 6 hours in advance of serving. Store in a container with a lid. We recommend not tossing with the bacon and chives until just before serving.
Leftovers (which are delicious) will keep covered in the fridge for up to 5 days. 

Nutrition

Calories: 245kcal | Carbohydrates: 3g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 662mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.3mg

POST UPDATE: This recipe was originally published April 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in July 2023!

Best-Ever BBQ Shrimp

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If you love shrimp and if you love BBQ, you are going to absolutely flip for this recipe.

Grilled shrimp is, of course, fabulous. But we have to say, our Homemade BBQ Sauce is what puts these incredible crustaceans on the culinary map! Perfect for entertaining or an easy weeknight dinner! Serve with Southern Baked Beans and Slow-Cooker Corn on the Cob!

An overhead view of a pile of BBQ shrimp sitting on a cutting board with a small white bowl filled with homemade BBQ sauce nearby.

How To Make the Best-Ever BBQ Shrimp

The great thing about this dish is that you can make the BBQ sauce ahead of time, and then grill the shrimp in a matter of minutes once you’re ready to eat.

The Cajun seasoning adds a nice bump of flavor and then the smoky flavor from the grill is the perfect combination. But just to be clear, New Orleans-style BBQ shrimp does NOT include BBQ sauce. This is a different version.

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The Ingredients You Will Need

As you will see, once you get the BBQ sauce made, there aren’t a lot of ingredients required to make the best grilled shrimp in town.

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

Shrimp – Raw, cleaned, and extra-large. Gulf shrimp is our favorite.
Olive oil – Or extra-olive oil, or even vegetable oil
Cajun seasoning – If you can’t find it, see our recipe for it in the Expert Tip below
BBQ Sauce – Homemade is definitely best, but in a pinch, use your favorite store-bought

EXPERT TIP: If you can’t find cajun seasoning, just get a large bowl, use this recipe to make your own. Keep extra in a jar with a tight-fitting lid.

Mix together 1 tablespoon of the following:

  • Garlic powder
  • Italian seasoning
  • Paprika
  • Kosher salt

And then 1 teaspoon of the following:

  • Black pepper
  • Cayenne pepper
  • Ground thyme
  • Onion powder

A glass bowl of large uncooked shrimp that has been tossed with Cajun seasoning and olive oil.

Tips for Perfect BBQ Shrimp

Use Fresh, Large Shrimp – Fresh, large shrimp are ideal for grilling as they hold up well and have a sweet and succulent flavor. Be sure to clean and devein the shrimp before grilling.

Make Homemade BBQ Sauce – This is super important. Homemade BBQ Sauce is easy to make and tastes much better than store-bought versions. It can be made

Don’t Overcook the Shrimp – Overcooked shrimp will become tough and rubbery, so be sure to grill the shrimp until they are just cooked through, which should take only a few minutes per side. Grill over direct heat on your grill. Use heat-proof gloves to flip the shrimp, if possible.

EXPERT TIP: When you prepare the BBQ sauce, you can leave the sauteéd onions in the sauce for a more chunky sauce, or you can press the sauce through a sieve for a smooth, silky sauce. We prefer the smooth version, but that’s up to you.

A person using a wooden spatula to press homemade BBQ sauce through a mesh sieve into a glass bowl, leaving sauteéd onions behind.

How to Serve

Grilled BBQ Shrimp is messy. That’s part of the charm of it.

Be sure to have plenty of napkins on hand. A big roll of paper towels is perfect.

We love to pile the grilled shrimp on a large cutting board or on a platter with a pair of tongs. For a special touch, provide small bowls (plastic works great) for folks to have their own individual BBQ dipping sauce. No risk of double dipping!

EXPERT TIP: Apply the shrimp liberally with the BBQ sauce as it is grilling. The heat will cause the sugar in the sauce to caramelize and make an amazing crispness to the shrimp. It’s okay if the tails char a bit, it adds flavor and looks impressive.

A person using a large rubber brush to apply barbeque sauce onto a row of shrimp that has been skewered and it on the grate of a charcoal grill.

Other Amazing Grilled Recipes To Try

We love firing up the grill and here are some of our all-time favorite grilling recipes that we’re pretty certain you’ll love, too!

Grilled BBQ Pulled Pork Pizza
BBQ Beer Can Chicken
Best Grilled Chicken
Easy Grilled Chicken Wings with Homemade Blue Cheese Dressing
Best-Ever Gourmet Beef Sliders
Grilled Tri-Tip with Santa Maria Salsa
Amazing Lamb Chops
Grilled Oysters with Roasted Tomato Butter
Perfect Salmon Burger

And of course: Best-Ever Grilled BBQ Chicken!

These are incredible in their own right, but isn’t this shrimp catching your eye right about now?

A straight-on view of a pile of grilled BBQ shrimp on a cutting board with a kitchen brush nearby that has been dipped in BBQ sauce.

Barbecue is loved by Americans and folks all over the globe. There is something about that smoky, delicious ritual that makes so many people so happy. Learn about the Origins of Barbecue from The Smithsonian Magazine. It’s pretty amazing.

This shrimp is so deeply flavorful, that we have friends and family who aren’t even big fans of shrimp say they can’t get enough of this BBQ shrimp.

It’s perfect for serving guests for an outdoor BBQ. Make enough of the sauce so you’ll have extra on hand and can make this dish any time of the week! It’s great baked, too!

And remember, it’s a little messy, but that adds to the fun! Have plenty of napkins! Wet-naps are even better!

A person lifting a grilled BBQ shrimp out a small bowl filled with homemade BBQ sauce.

Ready to make the best shrimp on the “barbie” 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 pile of BBQ shrimp sitting on a cutting board with a small white bowl filled with homemade BBQ sauce nearby.
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Best-Ever BBQ Shrimp

This truly is the Best-Ever BBQ Shrimp.  It's so easy and so incredibly delicious.  The homemade BBQ sauce is the secret to putting these over the top.  The sauce can be made up to 5 days in advance.
Prep Time10 minutes
Cook Time10 minutes
BBQ Sauce Prep and Chill Time1 hour
Total Time1 hour 20 minutes
Course: Entree
Cuisine: BBQ / Southern
Servings: 4 people
Calories: 516kcal
Author: Kris Longwell

Equipment

  • 1 Gas, charcoal, or electric grill
  • 4 skewers if wooden, soak them in water for 30 minutes

Ingredients

  • 1 lb extra large shrimp shells removed and deveined (leave the tails on, if desired)
  • 2 tablespoon olive oil
  • 1 tablespoon Cajun seasoning
  • 3 cups BBQ Sauce (You'll need about 2 cups for basting, and another cup for serving)

Instructions

Do Ahead

Prepare and Grill the Shrimp

  • Place the cleaned shrimp in a large bowl. Add the olive oil and Creole (or Cajun) seasoning. Stir to fully coat. Place in the refrigerator for 1 hour.
  • Fire up your grill.
  • Add 5 to 6 shrimp on each skewer.
  • Baste the shrimp on both sides. Carefully place the shrimp over direct heat on your grill. Grill for about 3 minutes per side, basting each side liberally with more BBQ sauce. The shrimp is done when it is pink and lightly charred.
  • Serve at once with reserved BBQ 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 BBQ sauce can be made up to 5 days in advance. This recipe uses about half of the BBQ sauce recipe.  The extra can be frozen for up to 2 months. 
The blog post for a Creole seasoning recipe, if you can't find any. Most Creole (or Cajun) seasonings have plenty of salt in them, so no need to add more salt, unless making your own. If you are making your own, add about 1 teaspoon of salt to the shrimp when coating with the oil. 
If baking, place in a heat-proof pan (or cast-iron skillet) and place in the middle of the oven with the broiler on HIGH for several minutes. Keep an eye on them, as broilers vary. Don't let them burn! They will be ready when pink, curled, and lightly charred. 

Nutrition

Calories: 516kcal | Carbohydrates: 89g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 2853mg | Potassium: 666mg | Fiber: 3g | Sugar: 71g | Vitamin A: 1547IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 2mg

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

Classic Cobb Salad with Roasted Chicken

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There is something just so satisfying about a beautiful large salad. And this salad in particular is about as impressive as they come.

And, of course, many of the components of this classic salad can be made up to 1 day in advance.  It’s easy to serve family-style or tossed and served individually. Serve with the Best-Ever Chicken Salad, Classic Gazpacho, and Spinach Spanakopita for a lunch to remember!

An overhead view of a Cobb salad on a large white oval platter flanked by two glasses of white wine and two gold serving spoons.

How To Make Classic Cobb Salad

As you can see, there are quite a few components to this iconic salad. Fortunately, so many of these components can be made up to a day in advance.

By the way, the history of this amazing salad is fascinating, and it has stood the test of time!

 

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 substitutions you make when putting this salad together. But, the following ingredients are classic components of this beloved salad.

For the French Vinaigrette

Vinegar – Red wine is classic and adds just the right amount of acidity.
Worcestershire sauce – Adds even more depth of flavor.
Dijon – Regula is great, but for a much deeper flavor profile, try stone-ground or Country-style.
Garlic – Minced.
Blue cheese – Roquefort is best, smashed into a paste.
Seasonings – Salt and pepper.
Oil – Good quality extra virgin olive oil is best.

For the Salad

Lettuce – For the bed of the salad, we used a combination of Romaine and watercress (or arugula).
Hard-boiled eggs – See EXPERT TIP below for how to make perfectly hard-boiled eggs, every single time. This can be done 24 hours in advance (don’t peel them and keep them in the fridge).
Bacon – Cooked and crumbled, this can be done hours in advance.
Herbs – Chopped parsley and chives are perfect.
Chicken – Cooked and cubed, or cooked and cubed turkey. This can be done 24 hours in advance.
Tomatoes – Chopped. We love cutting small grape or cherry tomatoes up. Easy and delicious.
Avocados – Cut into chunks and tossed with lemon or lime juice (to keep it from turning brown).
Blue cheese – Roquefort is great, but Danish or Maytag are good choices as well. Be sure to crumble from a block for the best taste and texture.

EXPERT TIP: Be sure to resist the temptation to overdress the salad. We recommend placing the Romaine and watercress (or arugula) in a large bowl and then toss with several tablespoons of the dressing. You’ll need to have more dressing to drizzle over the top of the assembled salad and then to pass tableside, too. A little of this dressing goes a long way (but in a good way).

A person pouring a blue cheese vinaigrette from a small glass jar into a glass bowl filled with chopped Romaine lettuce and baby arugula.

Tips for a Perfect Classic Cobb Salad

Use Crisp Lettuce – The base of a Cobb salad is typically made with crisp lettuce, such as romaine combined with watercress or arugula. Clean the lettuce and then allow it to crisp up in the refrigerator as you prepare the toppings to the salad.

Make the French Vinaigrette from Scratch – A classic Cobb salad is typically dressed with a French vinaigrette, which is made with Dijon mustard, red wine vinegar, and olive oil. To make the vinaigrette, place all of the ingredients in a jar with a tight-fitting lid. Shake vigorously until emulsified. You may need to shake again just before serving.

Use Top-Notch Roquefort Cheese, if Possible – Roquefort cheese is a classic ingredient in a Cobb salad, adding a tangy and salty flavor. Be sure to use top-notch Roquefort cheese for the best flavor and texture. If possible, don’t use pre-crumbled blue cheese. It is not as creamy as block cheese. If you can’t get Roquefort, look for Danish or Maytag.

EXPERT TIP: To make perfect hard-boiled eggs, simply place the whole eggs in a medium-sized saucepan. Add enough cool water to cover the eggs by about 1 to 2 inches. Bring the water to a boil over high heat. Immediately turn the heat off, cover the pan, and the let the eggs rest for 20 minutes. Remove with a slotted spoon, and then run cool water over them. Peel just before ready to serve.

A person placing a hard boiled egg that has been quartered onto an oval platter with a row of other eggs which are arranged next to a row of crumbled cooked bacon.

How To Serve

As you can see, this salad is truly gorgeous in presentation. It’s perfect for entertaining. For a baby or wedding shower, a festive brunch, a festive lunch with loved ones, the list goes on.

Have all of the components ready to go before guests arrive. Just before serving, place all of the items on the salad in single-form lines. We like to turn the lines a bit to an angle for an attractive appearance.

Pour about half of the remaining dressing all over the top and then let guests use large serving spoons to create their own salad in individual serving bowls.

A person pouring a light-colored vinaigrette from a glass salad dressing holder over a platter of a prepared Cobb salad.

Other Classic Salads Recipes to Try

This Cobb salad is one of our favorites to serve guests, without a doubt. But, these salad recipes are always a hit, too. Beautiful and so flavorful. Give them a try!

Watermelon and Cucumber Salad with Feta
Classic Chinese Salad with Mandarin
Spinach Salad with Warm Bacon Vinaigrette
Roasted Beet and Burrata Salad
Green Bean and Tomato Salad with Scallion Dressing
Heirloom Tomato Salad
Fresh Strawberry and Spinach Salad with Avocado

All of these salads are fresh, delicious, and always a hit when served. In the meantime, isn’t this classic salad calling your name?

A close-up view of a Cobb salad that is lined with rows of chopped avocado, crumbled blue cheese, sliced tomatoes, cubed cooked chicken, crumbled bacon, and hard boiled egg wedges.

There are so many reasons to absolutely love this iconic salad.

When you serve it to guests, you won’t believe the response. It’s so beautiful, it’s practically breathtaking.

But, when you dig into this vibrant salad, you (and your guests) will be beyond impressed. It’s honestly that delicious.

Two medium-sized white salad bowls filled with a tossed Cobb salad both sitting next to a glass of white wine.

Ready to make the most spectacular salad this side of Hollywood and the Brown Derby? Go for it!

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

An overhead view of a Cobb salad on a large white oval platter flanked by two glasses of white wine and two gold serving spoons.
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Classic Cobb Salad

This Classic Cobb Salad has all the ingredients that just go together so perfectly. Serve it family-style and let guests create their own salad, or mix together and serve in individual bowls. The chicken, bacon, hard-boiled eggs, and dressing can all be prepared in advance.
Prep Time30 minutes
Cook Time30 minutes
Roasting and cooling time for chicken1 hour
Total Time2 hours
Course: Salad
Cuisine: American
Servings: 6 people
Calories: 436kcal
Author: Kris Longwell

Ingredients

  • 2 lbs chicken breasts bone-in, skin-on (See NOTES)
  • 2 tablespoon olive oil
  • Kosher salt and ground black pepper
  • 6 strips bacon
  • 3 eggs hard-boiled
  • 4 cups Romaine lettuce washed, dried, torn into pieces, and chilled
  • 2 cups watercress roughly chopped, or baby arugula
  • 2 tablespoon flat-leaf parsley fresh, chopped
  • 2 tablespoon chives fresh, chopped
  • 2 small avocados peeled, pit removed, and roughly chopped
  • 2 cups cherry tomatoes halved
  • 7 oz Roquefort cheese crumbled (you'll need a little more for the vinaigrette)

For the French Vinaigrette

  • ¼ cup red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic minced
  • Kosher salt and ground black pepper
  • 1 oz Roquefort dressing about 1 to 2 tbsp
  • ⅓ cup extra-virgin olive oil

Instructions

Roast the Chicken

  • Preheat oven to 375°F.
  • Place a baking rack on a baking sheet lined with foil.
  • Brush the olive oil all over the chicken. Liberally sprinkle with salt and pepper all over the chicken breasts. Bake for 45 to 55 minutes, or until the internal temperature reaches 165°F. Let cool on the rack.
    2 lbs chicken breasts, 2 tablespoon olive oil, Kosher salt and ground black pepper
  • When cool enough to handle, use a knife to cut the meat from the bone. Try not to shred the meat. Cut the chicken meat into bite-sized cubes. Set aside. If not using within the hour, cover and refrigerate until an hour before assembling the salad.

Cook the Bacon

  • You can cook the bacon in a skillet until crisp, or you can cook it in the oven. For the oven method, preheat your oven to 375°F, line a baking sheet with foil, and cook the bacon until crisp, usually about 15 minutes. Place cooked bacon on a paper towel-lined plate. Crumble before assembling the salad. This can be done at the same time you're roasting the chicken. It can also be done several hours before assembling the salad.
    6 strips bacon

Hard-Boil the Eggs

  • Place the eggs in a medium-sized saucepan. Add enough cool water to the pan to cover the eggs by 1 to 2 inches. Bring the water to a boil and then immediately turn off the heat and cover the pan. Allow the eggs to rest in the water for 20 minutes. Use a slotted spoon to remove the eggs. Don't peel the eggs until just before assembling the salad. The eggs can be prepared up to 24 hours in advance (keep refrigerated).
    3 eggs

Chill the Lettuce and Prepare the French Vinaigrette

  • In a large bowl, mix together the cleaned Romaine and watercress (or arugula). Place in the refrigerator to chill while you make the vinaigrette.
    4 cups Romaine lettuce, 2 cups watercress
  • In a small bowl (or do this directly in a jar with a lid), stir together the red wine vinegar, Worcestershire sauce, Dijon, garlic, ½ teaspoon salt, and ½ teaspoon black pepper.
    7 oz Roquefort cheese, ¼ cup red wine vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 2 cloves garlic, Kosher salt and ground black pepper
  • Transfer to a jar with a tight-fitting lid (if mixing in a bowl first).
  • Use the back of a fork to smash 1 oz (about 2 tbsp) of the Roquefort cheese. Add the cheese to the jar and then pour in the olive oil. Fasten the lid to the jar and then shake vigorously for at least 30 seconds, until the vinaigrette is fully mixed and emulsified. Set aside.
    1 oz Roquefort dressing, ⅓ cup extra-virgin olive oil

Assemble the Salad

  • Shake the vinaigrette in the jar again and then drizzle about ¼-cup of it over the chilled lettuce. Toss to coat the lettuce (it shouldn't be dripping, only lightly coated.
  • Spread the dressed lettuce across the bottom of a large platter.
  • Peel the eggs and then quarter them, lengthwise. In a small bowl, mix together the chopped parsley and chives.
    2 tablespoon flat-leaf parsley, 2 tablespoon chives
  • Adding in rows across the top of the lettuce, add the chopped avocado, crumbled bacon, half of the herb (parsley and chives) mixture, the cubed cooked chicken, the rest of the herb mixture, the halved cherry tomatoes, the crumbled Roquefort cheese, and the quartered hard-boiled eggs.
    2 small avocados, 2 cups cherry tomatoes
  • Drizzle more of the dressing over the top, leaving enough for some to be passed at the table.
  • Top with a little freshly ground pepper, if desired. 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. 
You can also cook the chicken by poaching skinless, boneless chicken breasts in a pot with lightly salted water. Bring the water to a boil and then reduce the heat to low and simmer for 15 minutes. The center should not be pink in the middle and have an internal temperature of 165°F. 
Leftover roasted turkey is a great option, too! 
We recommend using cubed blue cheese. The pre-crumbled is not as creamy. Crumble the cheese with your fingers. If you can't find Roquefort, go with Danish or Maytag. These can all be found in the specialty cheese section (usually near the prepared meats and deli area) in most well-stocked supermarkets.
Toss the cut avocado in a little lime or lemon juice to keep it from oxidizing (turning brownish). 
The chicken and eggs (unpeeled) can be prepared up to 24 hours in advance. The bacon can be cooked several hours in advance. And the dressing can be made a couple of days in advance. Keep everything refrigerated until about an hour before assembling the salad. 

Nutrition

Calories: 436kcal | Carbohydrates: 11g | Protein: 47g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 223mg | Sodium: 992mg | Potassium: 1239mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4107IU | Vitamin C: 29mg | Calcium: 284mg | Iron: 3mg

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

Best-Ever Baked Ziti

by 41 Comments

There are so many things to love about this Best-Ever Baked Ziti. It can be made in advance. It feeds a lot of hungry people. Leftovers are amazing. But, more than anything, it is incredibly delicious. The homemade marinara sauce is what puts it over the top! Serve it with a classic Caesar salad and cheesy garlic bread for a meal your guests won’t soon forget!

A stainless steel lasagna pan filled with best-ever baked ziti with a portion of it missing revealing the pasta and meat sauce in side the ziti.
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🍅 The Ingredients

The ingredients for this dish come together to create an unforgettable, comforting casserole, with many components that can be prepared ahead to save time on busy days. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for best-ever baked ziti on a wooden grey background including uncooked zit, ricotta, mozzarella, celery, onion, oil, marinara sauce, sausage, ground beef, carrots, red wine, and seasonings.

🧀 Substitutions and Variations

  • Protein – Italian sausage is traditional in baked ziti. We love a combination of hot sausage and sweet sausage; however, you can opt for either one. The ground beef can be substituted with ground turkey or chicken. For the beef, we recommend lean ground beef (90% lean) to reduce the amount of rendered grease.
  • Marinara – Homemade marinara sauce takes this dish to the next level. However, quality store-bought will work in a pinch. The marinara can be made days in advance.
  • Cheese – Ricotta is another traditional ingredient. Seek out whole milk ricotta for the best taste and texture. Fresh mozzarella can be found in the specialty cheese section of most well-stocked supermarkets. Bagged shredded mozzarella has anti-caking agents added, and they don’t melt as well. However, quality shredded cheese (in a bag) will be just fine. If you don’t like ricotta, try mixing one egg with 2 cups of cottage cheese and using this as a substitute. It’s delicious!
  • Pasta – Dried ziti can be found in the pasta section of most supermarkets. However, any tubular pasta will work, including penne, elbow, or rigatoni.

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

Expert Tip

99% of the alcohol from the wine will evaporate out during the simmering process. If you prefer to not cook with wine, just omit it. You’ll still get a delicious sauce.

👩🏼‍🍳 How To Make Best-Ever Baked Ziti

A person stirring cooked crumbled Italian sausage, ground beef with chopped carrots, celery, and onion with a wooden spatula in a large stainless steel saucepan.
  1. Step 1: In a large skillet, sauté the onion, carrots, and celery and then add the meat and cook until no longer pink.
A person pouring red wine from a small glass carafe into a skillet filled with cooked sausage, ground beef, and a mirepoix in a large silver skillet.
  1. Step 2: Add the wine and cook until almost all liquid is gone.
A person pouring a large amount of homemade marinara sauce from a 8-cup measuring cup into a skillet filled with simmering cooked meat and vegetables.
  1. Step 3: Stir in the marinara and simmer for 20 minutes.
A person sprinkling grated parmesan cheese over shredded mozzarella cheese that is layered on top of a layer of meat sauce in a silver lasagna pan.
  1. Step 4: In a lasagna pan, add a thin layer of sauce, then cooked ziti, ricotta, mozzarella, and a sprinkle of Parmesan.
A person sprinkling grated parmesan cheese over the top of a silver lasagna pan that is filled with an uncooked baked ziti.
  1. Step 5: Repeat and then top with a little more sauce, and then top that with more mozzarella
A person sprinkling freshly chopped Italian parsley over the top of a freshly baked ziti casserole in a silver lasagna pan resting on a wooden cutting board.
  1. Step 6: Bake until golden (about 50 minutes) and then garnish with chopped parsley. Let rest for 5 minutes.

🍽️ How to Serve, Store, and Reheat

  • You’ll want to allow the baked ziti to rest at least 10 to 15 minutes before serving. This will allow the juices to distribute, plus it won’t be too hot for serving.
  • This is great to just set the pan on the table and let folks serve themselves. Make sure everyone knows that the pan is hot!
  • Leftovers can be stored in an air-tight container with lid for up to 5 days. Or, cover the pan with foil and refrigerate.
  • To reheat, we recommend transferring the desire amount of ziti from the pan to a new baking dish, cover with foil, and bake for 20 to 30 minutes at 325°F, or until bubbly and heated through. Microwaving leftovers works very well, too.

🙋🏽‍♂️ Frequently Asked Question

Can I make baked ziti ahead of time?

Yes, you can assemble baked ziti a day in advance, cover it tightly, and refrigerate; just bake it when you’re ready to serve. Also, the marinara sauce and meat sauce can be made several days in advance. They also freeze beautifully.

What type of cheese works best in baked ziti?

A combination of ricotta, mozzarella, and Parmesan cheeses creates a creamy, melty, and flavorful baked ziti.

Can I freeze baked ziti?

Absolutely! Baked ziti freezes well—store it in an airtight container before baking or freeze leftovers, then thaw and reheat when needed.

A large stainless steel lasagna pan filled with a freshly baked best-ever baked ziti surrounded by a couple glasses of red wine and a bottle of wine.

🇮🇹 Other Classic Baked Italian Dishes

A person raising a cheesy serving of best-ever baked ziti from a pan of the same thing.

Ready to make the best baked pasta dish this side of Little Italy? Go for it!

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

A person raising a cheesy serving of best-ever baked ziti from a pan of the same thing.
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5 from 13 votes

Best-Ever Baked Ziti

This Best-Ever Baked Ziti recipe really is the best ever. Go with quality ingredients and be sure to make the marinara from scratch, and you won’t believe the results. This meat sauce can be made a day in advance and kept in the fridge or freeze up to 2 weeks. The dish can also be made a day in advance and kept in the fridge or freeze for up to 2 weeks. Just let thaw before baking. This is one to serve to people you really love and want to make them happy.
Prep Time45 minutes
Cook Time1 hour
Marinara making35 minutes
Total Time2 hours 20 minutes
Course: Entree
Cuisine: Italian, Italian / American
Servings: 8
Calories: 624kcal
Author: Kris Longwell

Equipment

  • Lasagna pan or large casserole dish (9×13, or larger)

Ingredients

Make Ahead

For the Meat Sauce

  • ¼ cup olive oil
  • 1 medium onion chopped (about ½ cup)
  • 2 stalks celery chopped (about ½ cup)
  • 1 medium carrot peeled and chopped (about ½ cup)
  • ½ lb sweet Italian sausage casings removed, if links
  • ½ lb hot Italian sausage casings removed, if links
  • 1 lb ground beef 85% lean
  • Kosher salt and freshly ground black pepper
  • ½ cup red wine
  • 5 cups fresh marinara sauce click for recipe
  • 3 tablespoon tomato paste

For the Baked Ziti

  • 16 oz ziti dried, or rigatoni
  • 16 oz ricotta cheese whole milk
  • 3 cups mozzarella cheese shredded
  • 1 cup Parmesan cheese grated
  • 2 tablespoon Italian parsley chopped, for garnish

Instructions

Do Ahead

  • Prepare the marinara sauce (see link to recipe in Ingredients List)
    fresh marinara sauce

Make the Meat Sauce

  • Heat the oil in a large pot over medium heat. Add the onion, celery, and carrot and cook until soft, about 7 – 10 minutes.
    ¼ cup olive oil, 1 medium onion, 2 stalks celery, 1 medium carrot
  • Crumble the sausage with your hands into the pot and then add the beef. Cook until almost no longer pink.
    ½ lb sweet Italian sausage, ½ lb hot Italian sausage, 1 lb ground beef
  • Season with 1 teaspoon salt and ½ teaspoon pepper.
    Kosher salt and freshly ground black pepper
  • At this point, if too much grease has been rendered, tilt the skillet and use a spoon to remove excess fat. Discard safely. Leave a little in the pan for added flavor.
  • Add the wine and cook until the liquid is almost all gone, about 3 to 4 minutes.
    ½ cup red wine
  • Add the prepared marinara and tomato paste and simmer for 20 to 30 minutes. Set aside.
    5 cups fresh marinara sauce, 3 tablespoon tomato paste

Assemble and Bake the Dish

  • Preheat the oven to 350°F.
  • Bring a large pot of salted water to a boil. Cook the ziti according to package instructions for al dente. Drain and set aside.
    16 oz ziti
  • In a lasagna pan (or a deep casserole dish), ladle a thin layer of the meat sauce on the bottom of the dish, about 2 cups.
  • Add a layer of cooked ziti, a little more than a third of the pasta.
  • Top with dollops of half of the ricotta and then 1 cup of the mozzarella.
    16 oz ricotta cheese, 3 cups mozzarella cheese
  • Sprinkle about ¼ cup of Parmesan on top of that.
    1 cup Parmesan cheese
  • Repeat this process again. (You'll want to leave a handful of the cooked pasta and then several cups of the sauce for the topping of the dish).
  • Top with a handful of pasta, then another layer of the sauce, 1 cup of mozzarella, and another ¼ cup of Parmesan on top.
  • Baked, uncovered, for 45 to 50 minutes, until lightly browned on top and bubbly.
  • Garnish with chopped parsley. Let rest for about 5 minutes, and then serve with additional grated Parmesan on the side.
    2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The marinara sauce can be made several days in advance or frozen for up to 2 months (thaw completely before using). The meat sauce can be prepared up to 3 days before assembling the ziti.
The dish can be assembled and then refrigerated (covered) for several days. If chilled, you will need to add another 15 to 20 minutes of baking. Cover with foil if getting too brown on top.
Leftovers are fantastic, and we keep them covered in the fridge for up to 5 days. You can freeze leftover baked ziti, but the cheese will lose its creamy texture. We don’t recommend freezing once baked. 

Nutrition

Calories: 624kcal | Carbohydrates: 49g | Protein: 42g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 822mg | Potassium: 610mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2129IU | Vitamin C: 5mg | Calcium: 519mg | Iron: 3mg

POST UPDATE: This recipe 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 July 2023!

Chinese Noodles with Peanut Sauce

by 20 Comments

This classic Chinese dish is the definition of Asian comfort food.

If you’re in the mood to create a Chinese dinner party at home, these make for a fantastic appetizer, or as part of the main servings. We love to serve them with our homemade scallion pancakes. Such an amazing combination of sweet and savory. And they make delicious leftovers, too!

An overhead view of Chinese noodles with peanut sauce garnished with chopped scallions and sesame seeds.

How To Make Chinese Noodles with Peanut Sauce

Did you ever wonder who invented the noodle? It’s pasta, which makes you think it might have originated in Italy or Europe. Or is it China? Learn more about its amazing history here.

Now that we’ve got that out of the way, let’s make this amazing dish!

 

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 might think this recipe is full of ingredients that you can only find at your local Asian market. Actually, they are all very straightforward and easy to get your hands on.

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

Chinese Egg Noodles – Lo Mein, wide or thin will work. Found in the Asian section of most well-stocked supermarkets.
Peanut butter – Smooth and creamy works best.
Honey – Get your favorite top-notch variety.
Soy sauce – Low sodium or regular both work perfectly.
Rice vinegar – Found in the Asian section of many supermarkets, or at an Asian market, or online.
Ginger – Fresh, finely minced.
Garlic – Fresh, finely minced.
Lime juice – From the juice of one lime
Chili oil – Found in the Asian section of many supermarkets, or at an Asian market, or online.
Sesame oil – Found in the Asian section of most supermarkets
Scallions – Thinly sliced
Sesame seeds – Toasted (or regular), for garnish

EXPERT TIP: If you like an extra thick sauce, add only ¼ cup of the noodle water into the sauce when you are processing it. A thicker sauce is delicious, but the noodles become almost gummy after a couple of hours. We recommend adding at least ½ to ¾ cups of water to the sauce.

A person holding up a spoon filled with a peanut sauce from a food processor.

Tips for Perfect Chinese Noodles with Peanut Sauce

Cook the Noodles Until They are Al Dente – Overcooked noodles will become mushy and won’t hold up well in the peanut sauce. Be sure to cook the noodles until they are just tender, then rinse them under cold water to stop the cooking process.

Use Creamy Peanut Butter – Smooth and creamy peanut butter will make the sauce silky and smooth, while chunky peanut butter will create a gritty texture. If you prefer a little texture in your sauce, you can add chopped peanuts as a garnish.

Mix the Sauce Well Before Adding it to the Noodles – To ensure that the peanut sauce is extra-creamy, process it in a food processor until smooth, or vigorously whisk it. This will help to emulsify the ingredients and create a smooth and creamy sauce. Add noodle water to reach the desired consistency (usually about ½ cup).

A person pouring a peanut sauce from a blue bowl into a large white pasta bowl filled with cooked lo mein noodles.

How To Serve

As mentioned, this dish is wonderful served warm, but it’s also delicious served at room temperature.

If chilled, we recommend letting it come to room temperature for at least an hour before serving.

It makes a wonderful appetizer, but it’s also fantastic when served as a side dish to other classic Asian dishes (see below for some amazing recipes).

We serve the noodles with extra chili oil, soy sauce, and scallions for additional garnishing.

A person using two large wooden spoons to lift up cooked noodles that have coated with a peanut sauce.

Other Classic Chinese Recipes to Try at Home

There’s nothing much better than ordering your favorite Chinese dishes at your local Asian restaurant, or when ordering out. But, making them at home is easier than you might think, and truly spectacular in taste and presentation. Here are some of our all-time favorites:

General Tso’s Chicken
Kung Pao Shrimp
Crispy Sesame Beef
Pork Dumplings in Peanut Sauce
Vegetarian Steamed Dumplings
Homemade Egg Rolls
Vegetable Stir-Fry
Orange Chicken (Panda Express Copycat)
Best-Ever Chicken Fried Rice
Broccoli and Beef Stir-Fry

Folks, it is so much fun to make all of these dishes at home. And when you whip up a batch of these noodles with peanut sauce, you won’t believe how good it all is.

A close-up view of an Asian-style bowl filled with Chinese noodles with peanut sauce and topped with chopped scallions and sesame seeds.

We love this dish for so many reasons. It’s easy, comforting, authentic, and can be prepared in advance.

But more than anything, it’s just amazingly delicious.

It is truly one of those dishes that is always a hit with family and friends, even the picky eaters! Who doesn’t love peanut butter, for goodness sake?

A person using a pair of chopsticks to lift up strands of cooked lo mein in a peanut sauce from a bowl.

Ready to make the best Chinese appetizer that will rival your favorite Asian joint? Go for it!

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

An overhead view of Chinese noodles with peanut sauce garnished with chopped scallions and sesame seeds.
Print Recipe
4.56 from 9 votes

Chinese Noodles with Peanut Sauce

This Chinese Noodles with Peanut Sauce recipe is so comforting and easy to make. Wonderful served warm or cold, you can't go wrong here. Make the sauce up to a week in advance! Delicious!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer or Side Dish
Cuisine: Chinese
Servings: 6 people
Calories: 442kcal
Author: Kris Longwell

Equipment

  • 1 Food processor or bowl with whisk

Ingredients

  • 12 oz Chinese egg noodles
  • 1 cup peanut butter smooth and creamy style
  • ⅓ cup honey
  • ¼ cup soy sauce
  • 3 tablespoon rice vinegar
  • 1 tablespoon fresh ginger minced
  • 1 tablespoon garlic minced
  • 1 tablespoon lime juice from 1 fresh lime
  • 2 teaspoon chili flavored oil more, if desired
  • 1 tablespoon sesame oil
  • ½ cup noodle water
  • 2 tablespoon scallions thinly sliced, for garnish
  • 1 tablespoon toasted sesame seeds for garnish

Instructions

  • Bring a large pot of water to a boil.
  • Cook noodles according to package instructions and then drain, but save a couple of cups of the noodle water (don't forget to do this!).
    12 oz Chinese egg noodles
  • Blend all ingredients except noodles, scallions, and sesame seeds in a food processor or blender until smooth. Set aside.
    1 cup peanut butter, ⅓ cup honey, ¼ cup soy sauce, 3 tablespoon rice vinegar, 1 tablespoon fresh ginger, 1 tablespoon garlic, 1 tablespoon lime juice, 2 teaspoon chili flavored oil, 1 tablespoon sesame oil, ½ cup noodle water
  • Add the noodles to a large bowl and then toss with the sauce.
  • Serve hot or at room temperature.
  • Garnish with scallions, sesame seeds, and extra chili oil (if desired).
    2 tablespoon scallions, 1 tablespoon toasted sesame seeds

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 hold on to a cup to 2 cups of the noodle water. You'll want to thin the sauce with it. We typically add ½ cup to the peanut butter mixture, but you may want to add more, for a thinner sauce, or less for a thicker sauce. The thicker the sauce, the "gummier" the pasta will get as it rests. 
If you don't have a food processor, you can bring the sauce together in a large bowl with a large whisk and some elbow grease. Whisk until smooth and creamy. 
The sauce can be made 24 hours in advance. Bring to room temperature before tossing with the noodles, or you can gently warm on the stove over medium-low heat. 
Leftovers will keep covered in the fridge (or on the counter) for up to 3 to 5 days. 

Nutrition

Calories: 442kcal | Carbohydrates: 45g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 823mg | Potassium: 292mg | Fiber: 3g | Sugar: 21g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg

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 July 2023!

Creamy Chicken Florentine

by 37 Comments

There are so many reasons to love this dish. It’s easy, beautiful, delicious, and always a hit.

This dish makes a spectacular weeknight chicken dinner. But, trust us, it’s not your run-of-the-mill chicken dinner. In fact, it’s so impressive and so delicious, it’s ideal to serve to guests. We love to serve it over fresh pasta or steamed rice. So good!

An overhead view of a large silver skillet filled with creamy chicken Florentine with a wooden spoon and small bowl of Parmesan cheese sitting nearby.

How To Make Creamy Chicken Florentine

This recipe is not difficult to bring together.

The ingredients are straightforward, and the preparation isn’t complicated.

The Ingredients You Will Need

As mentioned, the ingredient list for this deeply flavorful dish is not complicated, or even that lengthy. Many of the items you may already have on hand.

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

Oil – Olive oil or extra-virgin olive oil are excellent choices.
Spinach – We recommend mature fresh spinach that is washed and stems removed; however, baby spinach will also work. If using frozen, let thaw and squeeze out excess liquid.
Chicken – Boneless, skinless chicken breasts are perfect. If they are too large, cut them in half, lengthwise.
Seasoning – Salt and pepper are all you need
Shallot – Or white, yellow, or red onion – chopped
Garlic – Fresh and minced
Chicken stock – Homemade is great, but store-bought is perfectly fine.
Cream – Heavy cream makes the sauce luxurious, but half-and-half will work, too.
Parmesan cheese – Grated, have extra on hand for garnishing
Lemon – Zest and freshly juiced
Red pepper flakes – A little for a little spice, more for extra spice, omit for no spice at all.

EXPERT TIP: Sear the chicken until browned on both sides. Let it cool and then, if desired, slice or cut it into bite-sized pieces. If it’s still a little pink in the center, that’s okay, it will cook perfectly as it simmers in the sauce.

A person using a wooden spatula to transfer cooked strips of chicken into a skillet filled with a creamy sauce.

Tips for Perfect Creamy Chicken Florentine

Chicken Thickness – Use boneless, skinless chicken breasts that are of even thickness: This will ensure that the chicken cooks evenly and doesn’t become dry or overcooked. You can pound the chicken breasts to an even thickness or slice them in half horizontally to create thinner pieces.

The Creamy Sauce – Allowing the seared chicken to simmer in the cream and broth sauce ensures the chicken will be moist and tender. As the sauce cooks down, it will deepen in flavor.

Add Final Ingredients at the End of Cooking – After the sauce has cooked down and the chicken is fully cooked, turn off the heat and stir in the sautéed spinach, Parmesan cheese, lemon, and seasonings. Be sure to taste to make sure the seasonings are correct (you may need to add a little more salt).

A person dumping sautéed spinach from a white bowl into a skillet filled with cooked chicken chunks in a creamy sauce.

How To Serve

This dish is very versatile when it comes to serving it to family or having guests over.

We often just bring the skillet right to the table and allow folks to serve themselves.

As mentioned, it’s wonderful served over cooked pasta or even steamed rice. If serving with pasta, you can stir the pasta into the skillet before serving for a perfect true one-pot dish.

Be sure to have plenty of extra Parmesan cheese on hand at the table. Grating a block of cheese over individual servings is a nice touch.

A close-up view of a large stainless steel skillet filled with creamy chicken florentine.

Other Classic Chicken Recipes to Try

Chicken is a universally loved protein with so many options for preparing it. Here are some of our favorite chicken recipes that you will love, too:

Chicken Fricassee
Caprese-Stuffed Chicken with Balsamic GlazeCaprese-Stuffed Chicken
Coq au Vin (French Wine-Braised Chicken)
Classic Chicken Molé
Roasted Chipotle Chicken
Chicken and Rice Casserole with Broccoli and Cheese
Roasted Lemon Chicken
Grilled Chicken Kabobs
Chicken and Broccoli Alfredo
Creamy Tuscan Chicken

In the meantime, isn’t this incredible chicken creation calling your name?

An overhead view of two pasta bowls filled with creamy chicken florentine both sitting on a bed of cooked pasta.

If you’re like us, you’re always on the lookout for a delicious way to prepare chicken.

Boneless and skinless chicken breasts are budget-friendly and, when prepared correctly, juicy and flavorful.

This dish is one of our most popular recipes on the blog, and once you try it, you’ll understand why. And, leftovers are absolutely amazing!

A close-up view of a white pasta bowl filled with creamy chicken florentine over pasta with a person grating parmesan cheese over the top.

Ready to make the best chicken dish this side of, well, Florence, Italy? Go for it!

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

An overhead view of a large silver skillet filled with creamy chicken Florentine with a wooden spoon and small bowl of Parmesan cheese sitting nearby.
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5 from 14 votes

Creamy Chicken Florentine

This is always a favorite when served to family and/or guests. Simmering the seared chicken in the creamy sauce ensures it will stay juicy and deeply flavorful. Serve over pasta or steamed rice!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Entree
Cuisine: French / Italian
Servings: 6 people
Calories: 678kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet 12-inch, or larger - or Dutch oven

Ingredients

  • 3 tablespoon olive oil divided
  • 16 oz fresh spinach washed, dried, and stems removed
  • 6 chicken breasts boneless, skinless, about 2 to 2¼ lbs (See NOTES)
  • Kosher salt and freshly ground black pepper
  • 1 shallot chopped
  • 3 cloves garlic minced
  • 2 cups chicken stock
  • 1 cup heavy cream
  • ¾ cup Parmesan cheese divided, grated, plus more for topping
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice from half of the lemon
  • ½ ts red pepper flakes optional
  • 8 oz pasta cooked

Instructions

  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering.
    3 tablespoon olive oil
  • Add spinach and cook, stirring occasionally, until wilted, about 3 to 4 minutes.
    16 oz fresh spinach
  • Transfer spinach to a colander and press with a large spoon to release excess liquid. Wipe out the skillet with a paper towel.
  • Pat chicken breasts dry with paper towels and then season with salt and pepper.
    6 chicken breasts, Kosher salt and freshly ground black pepper
  • Heat the remaining 1 tablespoon of oil in the skillet over medium-high heat.
  • Add chicken and cook until browned, about 4 to 5 minutes per side.
  • Transfer the chicken to a clean platter or plate.
  • To the same skillet, add the shallot and cook for about 2 minutes, or until soft. (If the pan is dry, add a little more oil). Add the garlic and sauté for another 30 seconds.
    1 shallot, 3 cloves garlic
  • Stir in stock and cream, scraping up any browned bits, and bring to a boil, then reduce heat to medium-low.
    2 cups chicken stock, 1 cup heavy cream
  • Meanwhile, transfer the chicken to a cutting board and cut it into strips or bite-sized pieces. Add back into the sauce and simmer for 15 to 20 minutes, or until the sauce has reduced by about 1 cup.
  • Off heat, stir in the cooked spinach, ½ cup Parmesan, lemon zest, juice from half a lemon, ½ teaspoon salt, ½ teaspoon pepper, and the red pepper flakes.
    ¾ cup Parmesan cheese, 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, ½ ts red pepper flakes
  • Adjust oven rack to upper-middle position and heat broiler to HIGH.
  • Sprinkle the remaining ¼ cup Parmesan over the top of the chicken florentine.
  • Broil until golden brown, about 3 - 5 minutes, or less (keep a close eye, broilers vary!). Serve at once over cooked pasta or steamed rice.
    8 oz pasta

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 calls for about 2 to 2½ lbs of boneless, skinless chicken breasts. If the chicken breasts are extra large (as they often are), you'll only need 3 breasts. Use a sharp knife to split them in half, lengthwise. 
You can cut the chicken into bite-sized strips, or leave them whole. It's a matter of taste.
Be sure to taste the sauce before serving. You may need to add a little more salt. 
Leftovers are amazing and will keep covered in the fridge for up to 5 days. We don't recommend freezing this dish as the cream could break down. 

Nutrition

Calories: 678kcal | Carbohydrates: 34g | Protein: 61g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 200mg | Sodium: 592mg | Potassium: 1076mg | Fiber: 1g | Sugar: 4g | Vitamin A: 776IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 2mg

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

Sous Vide Skirt Steak with Chimichurri

by 1 Comment

If you like juicy, tender, beefy steak, then you will absolutely flip for this recipe.

Skirt steak is traditionally used for beef fajitas. It comes from the plate portion of the cow and is known for its deep beef taste. Using a combination of marinating and then using the sous vide method produces a steak that is literally melt-in-your-mouth goodness. The homemade chimichurri sauce brings it all home. Amazing!

An overhead view of a sous vide skirt steak on a cutting board with half of it cut into strips and topped with homemade chimichurri sauce.

How To Make Sous Vide Skirt Steak

Sous vide is a method of cooking food by utilization of a circulation immersion blender that brings a vessel of water to the exact temperature that you want to cook your vacuum-packed protein (or vegetables) to.

If you prefer, you can smoke, grill, and roast the steak. But, folks, once you go sous vide, you may never go back!

 

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

Here are the tools you’ll need

Sous Vide machine – Known as a circulation immersion blender
Vacuum sealer – Or just a large Ziploc baggie (this really works just as well)
Large pot or vessel – Big enough to hold the sous vide machine, the baggie with the steak in it, and water (see video for reference)
Grill – Gas or charcoal, or a cast-iron skillet (this is for searing off the meat)

The Ingredients You Will Need

Lime juice – Fresh is best
Orange juice – Fresh is best
Oil – Extra-virgin is an excellent choice
Dried oregano – We love using Mexican dried oregano, but regular works just fine
Salt – Kosher and also coarse finishing salt for garnishing (this is a must)
Pepper – Freshly ground
Onion – Thinly sliced
Garlic – Minced
Skirt steak – You may need to cut it in half
Chimichurri sauce – Homemade is best (click the link for an easy recipe)

EXPERT TIP: If using a large Ziplock baggie (which is what we use), don’t zip the baggie up until you’ve slowly lowered the bag with the meat inside into the water. As the baggie submerges into the water, the pressure from the water will help to seal the baggie around the meat. At this point, zip the baggie closed.

A person lowering an uncooked skirt steak in a plastic baggie into a pot of water with a sous vide machine inserted into it.

Tips for Perfect Sous Vide Skirt Steak

Don’t Over Marinate the Steak – Two hours is the perfect amount of time to marinate the steak. If longer, the citrus will break down the tissues to the point the end result could be a little too fall-apart, almost mushy.

Sous Vide at the Correct Temperature and Time – Check the NOTES for what temperature you should bring the water to off of how well (or rare) you want the meat to be at. 1 hour is typical for steak, but we recommend at least 2 hours to get the tough skirt steak extra tender.

Sear Over High Heat – Searing is essential once the meat is fully cooked. Get your grill super hot, or your cast-iron skillet, as you want to create a crust but not really cook the steak much more. See NOTES for more detail.

A whole skirt steak searing on a grill gate over a hot and smoking pile of ashy charcoal briquettes.

How To Serve

Once the steak comes off the grill, you’ll want it to rest for about 10 minutes to allow the juices to re-distribute.

You can make the chimichurri sauce in advance, but just make sure it’s room temperature before drizzling over the meat.

For best results, slice the steak against the grain into ¼ to ½-inch strips. Drizzle the chimichurri sauce down the middle of the sliced steak and then sprinkle liberally with coarse sea salt. Be sure to have extra chimichurri sauce on the side when serving.

A person using a small spoon to spread chimichurri sauce over the top of sliced sous vide skirt steak.

Other Amazing Beef Recipes to Try

If you love a juicy steak as much as we do, you are going to really love these incredibly flavorful dishes:

Beef Tenderloin with Red Wine Sauce
Steak au Poivre
Classic Steak Fajitas
Bistecca alla Fiorentina (Italian-Style Porterhouse)
Grandma’s Swiss Steak
Ribeye with Gorgonzola and Caramelized Onion Sauce
Steak and Eggs with Blistered Tomatoes
Steak Pizzaiola
Grilled Tri-Tip with Santa Maria Salsa

These are all beef perfection. But, in the meantime, isn’t this steak calling your name?

A straight-on view of sous vide skirt steak that has been cut into slices on a cutting board with a thin strip of chimichurri sauce spread across the top of the meat.

Folks, we realize that you probably don’t have sous vide machine and are thinking: “Do I really need another contraption in my kitchen?”

Trust us when we tell you that after you cook your first steak sous vide-style and then sear it to perfection, you will not regret the purchase.

Perfectly cooked steak from end to end. It just doesn’t get more delicious than that! And, of course, the homemade chimichurri sauce puts it over the top!

Two pieces of sous vide skirt steak sitting on a raised chef's knife and topped with a little chimichurri sauce and finishing salt.

Ready to make the best cut of beef this side of Argentina? 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 sous vide skirt steak on a cutting board with half of it cut into strips and topped with homemade chimichurri sauce.
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Sous Vide Skirt Steak with Chimichurri Sauce

Using the sous vide method ensures your skirt steak will go from a tough, chewy piece of beef to a melt-in-your-mouth deeply flavorful steak that you and your guests will be amazed at. The chimichurri sauce can be made up to 24 hours in advance.
Prep Time15 minutes
Cook Time2 hours 10 minutes
Sous Vide Time2 hours
Total Time4 hours 25 minutes
Course: Entree
Cuisine: American / Argentine
Servings: 2
Calories: 369kcal
Author: Kris Longwell

Equipment

  • 1 Sous vide machine
  • 1 Large pot or vessel
  • 1 Vacuum sealer Or large Ziplock baggie
  • Grill gas, charcoal, or cast-iron skillet and stove

Ingredients

For the Marinade

  • 3 limes juiced
  • 2 large navel oranges juiced
  • ⅓ cup extra-virgin olive oil
  • 2 teaspoon dried oregano preferably Mexican
  • 2 teaspoon coarse sea salt
  • 1 teaspoon black pepper freshly ground
  • 1 medium onion thinly sliced
  • 4 cloves garlic minced

For the Steak

Instructions

  • In a medium bowl, mix together all of the ingredients for the marinade.
    3 limes, 2 large navel oranges, ⅓ cup extra-virgin olive oil, 2 teaspoon dried oregano, 2 teaspoon coarse sea salt, 1 teaspoon black pepper, 1 medium onion, 4 cloves garlic
  • Place the steak in a large plastic baggie and carefully pour the marinade over the steak. Use your fingers to gently squeeze the air out of the baggie and then zip it closed. Massage the marinade into the meat with your hands and then place it in the refrigerator for 2 to 4 hours, massaging every hour or so.
    2 lbs skirt steak
  • Place your sous vide machine in a large pot with water filled between the "Min" and "Max" lines. Set the temperature to 130°F for medium-rare and 135°F for medium (it will continue to cook once you sear the meat).
  • Remove the steak from the marinade, shaking off excess. Use a vacuum sealer to seal the steak in a plastic bag, or place it in a new, clean large Ziplock baggie. Lower the bag into the water. If using a Ziplock baggie, leave it unzipped and slowly lower the bag into the water. The pressure from the water will push the air of the bag. Once nearly submerged, zip the baggie closed.
  • Make the chimichurri sauce while the steak is cooking with the sous vide machine. Chill until ready to use (remove from the fridge about 1 hour before slicing the steak).
  • Allow the steak to cook in the bag for 2 to 4 hours (it will reach the right internal temp after 1 hour and stay there until you remove the meat. We recommend at least 2 hours in the circulating water to achieve a very tender cut of meat).
  • Fire your grill up to very hot.
  • Remove the baggie from the water and then carefully take the steak out. It will be pale in color, this is normal.
  • Place the steak over direct heat and cook until seared and a crust has formed on the bottom of the steak (about 2 minutes), flip and sear for another 1 to 2 minutes.
  • Transfer the steak to a cutting board and let it rest for 10 to 15 minutes.
  • Slice into½-inch strips, cutting against the grain. Serve with chimichurri sauce drizzled over the top. Sprinkle the coarse sea salt all over the sliced steak. Serve at once with extra chimichurri sauce on the side.
    1 cup chimichurri sauce, Coarse sea salt

Video

Notes

See the video near the top of the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Temperature and Time Guide:
  •                            Temperature         Time
  • Rare                   125°F                  2 - 4 hours
  • Medium-Rare    130°F                  2 - 4 hours   
  • Medium             135°F                  2 - 4 hours 
  • Medium-Well    145°F                  2 - 4 hours
Once you hit two hours, the internal temperature of the steak will not change. However, we don't recommend allowing the meat to stay in the baggie/water for more than 4 hours. 
The chimichurri can be made 24 hours in advance, but we recommend making it 1 to 3 hours before serving. It's best served at room temperature. 

Nutrition

Calories: 369kcal | Carbohydrates: 29g | Protein: 100g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 2g | Cholesterol: 286mg | Sodium: 789mg | Potassium: 1842mg | Fiber: 6g | Sugar: 14g | Vitamin A: 438IU | Vitamin C: 112mg | Calcium: 127mg | Iron: 9mg

Grilled Peaches and Caramel Sauce

by 2 Comments

When peaches are in season, this dessert is a true show-stopper.

Making the homemade caramel sauce may take a little practice, but you’ll get it. There are just a few simple, but important steps in making this incredible dessert, and then be prepared for lots of compliments!

A close-up view a grilled peaches and caramel sitting on vanilla ice cream with homemade granola sprinkled on top.

How To Make Grilled Peaches with Caramel Sauce

First and foremost, seek out the best peaches available. We love picking ours up from The Peach Truck. Check them out, they even deliver. Our peach of choice is Freestone (when in season).

Next, be sure to follow the directions closely for making the caramel from scratch.

 

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The Ingredients You Will Need

As you might expect, fresh peaches are the star of this glorious dessert. You don’t need much more than that, other than a little sugar, butter, and of course, homemade caramel sauce.

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

For the Peaches
Peaches – Look for “freestone” peaches. They are also called “cling-free.” And do your best to get peaches from a peach farmer. You should check out The Peach Truck. If you can’t find freestone, use a sharp paring knife to carefully remove the pit.
Brown Sugar – Dark or light
Butter – Unsalted and melted

For the Caramel Sauce
Sugar – Granulated
Water – Cool
Butter – Unsalted (not melted)
Cream – Heavy, but can substitute half-and-half in desired
Salt – Kosher

EXPERT TIP:When preparing the caramel sauce, be sure to wait until the sugar water mixture has turned a deep amber color. Then, turn the heat off and add the butter, cream, vanilla, salt. It’s important to let the sauce sit for 15 minutes, then give it a good stir. It should be thick, but not too thick.

A wooden spoon that is being lifted from a saucepan of caramel and has caramel dripping from the end of the spoon.

Tips for Making Perfect Grilled Peaches with Caramel Sauce

Use Freshly-Picked Peaches – If at all possible, seek out a peach orchard and select peaches in the height of the season. If they are still stiff, let the rest on your counter for a few days until just slightly soft to the touch. Try and get “freestone” peaches because removing the pit is so much easier than the “cling” peaches.

Keep an Eye on the Caramel – After the sugar/water mixture has come to a boil, reduce the temperature slightly and stop stirring (or whisking). Allow the mixture to bubble and gurgle until a dark amber color is reached, usually about 15 to 20 minutes. If you remove it from the heat too early, the caramel will be clumpy and grainy.

Grill at the Right Temperature – You want to create a 2-zone heat set-up with your grill (one area with direct heat, and another area with in-direct heat). If using charcoal, let the coals become ashy and no longer flaming. Place the peaches cut-side down over the direct heat for just a few minutes. Then turn over on the indirect heat zone. If your grill is too hot, it will burn the flesh of the peaches.

EXPERT TIP: After spooning the brown sugar onto the buttered peach, brush a little more melted butter on top. This will help to dissolve the sugar.

A person using a silver spoon to place brown sugar on top of a halved peach that is on a hot charcoal grill.

How To Serve

These peaches are definitely best served warm, right off of the grill. Have the caramel sauce ready to go (you can reheat it, if it’ cooled off).

Place the caramel in a jar or bowl, and let guests build their own dessert, or serve it to them already assembled in a bowl or on a plate.

We love to serve the grilled peaches over a bowl of vanilla ice cream and then drizzle the caramel all over the top. The addition of homemade granola as a topping is a wonderful final touch. Learn how to make homemade granola in our recipe for Wild Berry Parfait.

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

Other Wonderful Peach Dishes To Try

Peaches are such a versatile fruit and are wonderful in sweet as well as savory dishes. Here are a few of our favorites:

Old-Fashioned Peach Cobbler
Peach Crisp
Caprese Salad with Grilled Peaches
Pan-Fried Pork Cutlets with Peaches
Braised Chicken and Savory Peaches

These are all fantastic, but aren’t these babies calling your name?

A close-up view of grilled peaches with homemade caramel sauce all on a white rectangular platter.

The final sauce, poured over the sweet and smokey peaches is something out of this world.

Practice this before you serve it for the first time.

But once you get it, your guests will never forget what your served them! And don’t forget the ice cream and homemade granola! Yum!

Two white bowls filled with vanilla ice cream and topped with grilled peaches and homemade caramel sauce topped with granola.

Ready to make the best peach dessert this side of Savannah, Georgia? Go for it!

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

A person using a small spoon to drizzle homemade caramel sauce of a platter filled with grilled peaches.
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Grilled Peaches and Caramel Sauce

Grilled Peaches and Caramel Sauce are incredible. Seek out freestone peaches, if possible, and find farm-fresh, too. Make sure you set up a 2-zone heat with your grill. And pay close attention to the caramel. We suggest trying a practice run before serving to guests.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American Southern
Servings: 8 people
Calories: 293kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill

Ingredients

  • 1 cup caramel sauce
  • ¼ cup brown sugar dark or light
  • ½ teaspoon cinnamon
  • 6 fresh peaches cut in half and pits removed
  • ½ cup unsalted butter melted
  • 1 cup granola optional, find the recipe in the recipe link

Instructions

Getting Started: Make the Caramel Sauce

  • Before your fire up your grill, make the caramel sauce. If needed you can reheat it just before serving. (Click the link in the ingredients for the recipe).
    1 cup caramel sauce

Prepare the Grilled Peaches

  • Set up your grill for 2-zone heat (1 side with direct heat and 1 side in-direct heat). If using charcoal, wait until the flames have died down and the charcoal is ashy.
  • In a small bowl, mix together brown sugar with the cinnamon.
    ¼ cup brown sugar, ½ teaspoon cinnamon
  • Brush the cut side of the peaches with the melted butter.
    6 fresh peaches
  • Place (over direct heat) on the grill, cut side down, for about 3 minutes. Rotate 90 degrees, and cook for 3 more minutes. Keep an eye on them, though, don't let them burn if the heat is too hot!
  • Meanwhile, brush the tops with more melted butter.
    ½ cup unsalted butter
  • Turn the peaches over and move to indirect heat.
  • Sprinkle cut sides with the cinnamon sugar and brush the tops with a little more melted butter. Remove from grill and place on a platter.
  • Serve with caramel sauce drizzled over the top and topped with granola (if desired). Or, serve individually over ice cream, topped with caramel sauce and granola (if using).
    1 cup granola

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If you can't find freestone peaches, carefully cut the peaches in half, around the knife, and then use a sharp paring knife to cut out the pit. The peaches should be soft to the touch and slightly indented when pressed. If they are hard, they need to ripen more on your counter until softened. 
These peaches are best served right off the grill. The caramel sauce can be made in advance and then reheated before serving. 
Though this recipe isn't difficult to prepare, we suggest doing a test run of it before serving it to guests. You want your grill hot, but not so hot that it burns the peaches. Also, the caramel may take a practice run to get it just right. 

Nutrition

Calories: 293kcal | Carbohydrates: 44g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 155mg | Potassium: 17mg | Fiber: 1g | Sugar: 44g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 16mg

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 June 2023!

Wild Berry Parfait with Mascarpone

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This delightful dessert is refreshing and absolutely delicious.

We love this summertime dessert for so many reasons. First, and foremost, it is absolutely scrumptious. But, it’s also beautiful in presentation, very festive, and can be made in advance! After a BBQ feast of burgers, pasta salad, and baked beans, this is the perfect sweet finish to an amazing meal.

A straight-on view of a glass jar with a handle holding a wild berry parfait with mascarpone and topped with strawberries, blueberries, and granola.

How To Make Wild Berry Parfait with Mascarpone

One of our favorite components of this parfait is the homemade granola. You’ll have extra on hand, but, trust us, it won’t last long. It’s good on so many things! (think ice cream and yogurt).

Assemble and keep in the fridge until ready to serve.

 

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

The Ingredients You Will Need

Go with the best looking fruit you can get your hands on. Frozen will work in a pinch. Fresh is definitely best.

Here Is What You’ll Need to Have on Hand

For the Granola:

Rolled oats – Also called “Old Fashioned”
Nuts – Pecan or walnuts, roughly chopped
Coconut – Shredded, sweetened
Brown sugar – Light or dark
Maple syrup – Pure, not pancake syrup
Oil – Vegetable
Cinnamon – Ground

For the Parfait:

Orange juice – Freshly squeezed is best
Honey – Go with good-quality
Sugar – Granulated
Berries – Strawberries, blueberries, and raspberries are our favorites
Mascarpone cheese – Found in the specialty cheese section of most supermarkets, cream cheese is a fine substitution
Yogurt – Vanilla adds wonderful flavor

EXPERT TIP: You can make the granola up to several days in advance. After you’ve baked the granola, let is cool completely in the baking pan then transfer it to a container with a tight-fitting lid.

A close-up view of a pan that is filled with homemade granola and a wooden spatula inserted into the middle of it.

Tips for Perfect Wild Berry Parfait with Mascarpone

Make the Granola – We can’t stress this enough. Homemade granola is so easy to make and the taste and texture it adds to the parfait is key to making this dish extra special

Use Fresh Berries – Definitely go with fresh berries, if at all possible. When selecting the produce, inspect it closely and check the date is was packed. Fresh fruit can go bad quickly, even in the packaging.

Chill the Parfait – This parfait is delicious served room temperature, but we think it’s even better when it’s nicely chilled. Especially as a refreshing dessert on a hot and sultry summer day.

EXPERT TIP: After pouring the dressing over the fruit, and then gently tossing it, you’ll want to rest in the refrigerator for at least 15 minutes in order to let the fruit to release some delicious liquid. You can cover the bowl with plastic wrap and let it chill for up to 2 hours.

A person pouring an orange-honey dressing from a small jar into a large bowl filled with fresh cut fruit.

Other Fruit Recipes to Try

Most everyone loves juicy, sweet, and delicious fruit. These recipes all star fruit in ways that you and your family are going to love. These are some of our favorites:

Summer Fruit Salad
Classic Fruit Tart
Old-Fashioned Peach Cobbler
Peach Crisp
Strawberry Pavlova
Homemade Blueberry Pop Tarts
Classic Cherry Pie
Raspberry Linzer Bars
Watermelon Cucumber Salad with Basil and Feta

These are all so wonderful. But, in the meantime, isn’t this calling your name?

An overhead view of a glass jar holding a full serving of wild berry parfait with mascarpone.

Folks, this is no-fail summertime dessert that you and your family are going to fall in love with.

The recipe can easily be doubled or tripled to feed a crowd. Or, go with small vessels to serve more!

The red, white, and blue colors make it a perfect Fourth of July dessert. No matter what, it’s guaranteed to be a crowd favorite!

A spoon holding up a serving of fresh fruit, Mascarpone and yogurt sauce, and homemade granola.

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

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

A straight-on view of a glass jar with a handle holding a wild berry parfait with mascarpone and topped with strawberries, blueberries, and granola.
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5 from 1 vote

Wild Berry Parfait with Mascarpone

Wild Berry Parfait with Mascarpone is so refreshing and so good. Serve in a Bell or Mason jar for easy transport and fun presentation. The homemade granola puts it over the top! So good! (double recipe to serve 8 to 10 people)
Prep Time20 minutes
Granola Preparation (can be done in advance)1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American / French
Servings: 4 people
Calories: 396kcal
Author: Kris Longwell

Equipment

  • Jars for serving

Ingredients

For the Granola

  • Vegetable oil for greasing the pan
  • 1½ cups rolled oats aka: Old Fashioned
  • 1 cup pecans roughly chopped, or walnuts
  • ½ cup sweetened coconut flakes
  • ¼ cup brown sugar light or dark
  • ¼ cup maple syrup pure
  • ¼ cup vegetable oil plus more for greasing the pan
  • 1 teaspoon cinnamon ground

For the Parfait

  • 4 tablespoon orange juice freshly squeezed from 2 oranges
  • 2 tablespoon honey
  • ¼ cup sugar
  • 4 cups strawberries hulled and sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • 8 oz Mascarpone cheese room temperature
  • 8 oz Vanilla yogurt
  • 1 teaspoon sugar
  • 2 cups granola

Instructions

Do Ahead - Homemade Granola

  • Preheat oven to 300°F.
  • Liberally grease a baking sheet with vegetable oil.
    Vegetable oil
  • Add the oats, pecans, and coconut to the pan and use a spatula to mix it all together.
    1½ cups rolled oats, 1 cup pecans, ½ cup sweetened coconut flakes
  • In a small bowl, whisk together the brown sugar, maple syrup, oil, and cinnamon. Pour over the oats mixture and use a spatula and your hands to coat completely.
    ¼ cup brown sugar, ¼ cup maple syrup, ¼ cup vegetable oil, 1 teaspoon cinnamon
  • Place the pan in the oven and bake for about 35 to 40 minutes, stirring every ten minutes. Once the granola is somewhat crisp and lightly golden, remove it from the oven and let the granola cool completely in the pan. If not using immediately, place it n a container with a tight-fitting lid (no need to refrigerate).

Assemble the Parfait

  • In a bowl, whisk together orange juice, honey, and sugar.
    4 tablespoon orange juice, 2 tablespoon honey, ¼ cup sugar
  • Gently fold in fruit. Cover with plastic wrap and chill in the refrigerator for 15 minutes, or up to 2 hours.
    4 cups strawberries, 1 cup blueberries, 1 cup raspberries
  • In another bowl, whisk together Mascarpone, yogurt, and sugar until smooth.
    8 oz Mascarpone cheese, 8 oz Vanilla yogurt, 1 teaspoon sugar
  • In a serving glass (such as a Bell or Mason jar), add a layer of the fruit, and then a layer of the Mascarpone sauce, a layer of the granola. Top with another layer of Mascarpone, and then fruit. Garnish with a dollop of Mascarpone and a sprinkling of granola.
    2 cups granola
  • Repeat for remaining servings. Serve at once, or chill in the refrigerator for up to 8 hours.

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 granola can be made up to 5 days in advance. You will have extra granola left over. It's amazing on ice cream, yogurt, and on its own. 
The recipe can easily be doubled or tripled to feed a crowd. The parfaits can be assembled up to 8 hours in advance. Keep chilled in the fridge until ready to serve. 
Leftovers will keep in the fridge for up to 2 days. 

Nutrition

Calories: 396kcal | Carbohydrates: 41g | Protein: 22g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 60mg | Sodium: 129mg | Potassium: 498mg | Fiber: 16g | Sugar: 86g | Vitamin A: 915IU | Vitamin C: 105mg | Calcium: 337mg | Iron: 6mg

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

Classic Fruit Tart

by 1 Comment

Nothing spells the joys of summer much better than this gorgeous tart.

If you’re looking for a summertime dessert to serve that is sure to impress, this is the recipe for you. A slightly sweet crust, topped with a vanilla custard and amazing fresh fruit is a combination that your guests will never forget. This gives our Tomato Tart with Fresh Corn and Herbs a run for the money!

An overhead view of a summer fruit tart that is sitting on a circular white serving plate.

How To Make a Classic Fruit Tart

This tart is festive in appearance, but the taste is truly spectacular.

It can be made in advance of serving, which makes it an ideal dessert to bring to an outdoor BBQ, a shower, or any time you’re in need of a wonderful dessert.

 

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

The Ingredients You Will Need

There are three main components to this tart. The tart crust, the vanilla custard, and then, of course, the fresh fruit.

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

For the Sweet Tart Pastry:
Egg yolk – Room temperature
Water – Ice cold
Vanilla extract – Madagascar is a great option
Flour – All-purpose
Sugar – Granulated
Salt – Kosher
Butter – Unsalted, cube, ice cold

For the Vanilla Custard:
Milk – Whole
Egg yolks – Room temperature, if possible
Sugar – Granulated
Cornstarch
Salt – Kosher
Vanilla extract – Go with a good-quality brand, if possible

For the Fruit Topping:
Mango – Peeled and cut into strips
Strawberries – Hulled and cut into strips, or halved
Raspberries – Can substitute blackberries
Kiwi – Peeled and cut into slices
Blueberries – Fresh is definitely the best
Apricot jam – For a nice glaze

EXPERT TIP: After tempering the eggs, you’ll want to cook the mixture on medium-low heat, otherwise, the custard could seize up on you and become too thick and lumpy. If this starts to happen, remove the pan immediately from the stove and stir vigorously until smooth. Chill the custard completely before smoothing over the tart crust.

A person using the back of a metal spoon to smooth vanilla custard in a tart pastry shell.

Tips for Making a Perfect Fruit Tart

Make the Crust – You could go with store-bought pie dough, but making this slightly sweet tart crust from scratch puts the tart over the top.

Cool the Custard Completely – After you’ve prepared the custard, it’s important to let it cool completely in the refrigerator. To keep it from forming a film, press plastic wrap over the surface of the custard.

Chill the Tart – You can serve the tart as soon as you’ve assembled it, but we recommend letting it chill in the fridge for about 1 hour before serving. If making in advance, keep the tart covered and in the fridge until ready to serve.

A person adding sliced strawberries on top of custard that is in a tart pastry crust.

Other Amazing Fruit Recipes To Try

Fruit is one of Mother Nature’s most beautiful, delicious, and healthy gifts to us. Here are some of our favorite recipes starring beautiful fruit:

Summer Fruit Salad
Strawberry Pavlova
Wild Berry Bread Pudding with Orange Sauce
Old-Fashioned Peach Cobbler
Grilled Peaches with Caramel Sauce
Wild Berry Parfait with Mascarpone
Classic Cheery Pie
Homemade Blueberry Pop Tarts
Raspberry Linzer Bars

These are all spectacular in their own way. Isn’t this incredible fruit tart calling your name?

A close-up view of a fruit tart that has layers of sliced mango, strawberries, kiwi, and blueberries.

There is honestly so much to love about this glorious dessert.

It is one of those presentations that always generates lots and lots of “oohs” and “ahs.”

The crust and custard can be made several hours in advance, and then the assembly is a snap! Summer never tasted so good!

A close-up view of a summer fruit tart next to a stack of dessert plates.

Ready to make the very best summertime 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!

classic fruit tart on floral place mat
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5 from 1 vote

Classic Fruit Tart

This Classic Fruit Tart is so gorgeous in presentation, only surpassed in appearance by its taste. The sweet tart crust is flaky and buttery, and the vanilla custard is so smooth and luxurious. And then of course the fresh fruit just couldn't be better.  Perfect for entertaining. 
Prep Time45 minutes
Cook Time30 minutes
Resting Time and Cooling Time3 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American / French
Servings: 8 people
Calories: 402kcal
Author: Kris Longwell

Equipment

Ingredients

Sweet Tart Dough

  • 1 large egg yolk
  • 2 tablespoon ice water
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ⅓ cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter 1 stick, cubed, chilled

Vanilla Custard

  • 1½ cups whole milk
  • 4 large egg yolks
  • ⅓ cup granulated sugar
  • 3 tablespoon cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Fruit Tart

  • 1 mango peeled, cut into strips
  • 2 cups strawberries hulled and cut in half or into slices
  • 1 cup raspberries
  • 2 kiwis peeled, cut into ¼-inch sliced
  • ½ cup blueberries
  • ½ cup apricot preserves or jam

Instructions

Make the Sweet Tart Crust

  • In a medium bowl, gently beat together the egg yolks with the water and vanilla and set aside.
    1 large egg yolk, 2 tablespoon ice water, 1 teaspoon vanilla extract
  • In a stand mixer with the paddle attachment, stir together the flour, sugar, and salt in the mixer bowl.  Add the butter and mix on low speed until the texture looks like small pebbles.  (If doing this by hand, use the backs of two forks, or a pastry cutter, in a large bowl containing the flour/sugar/salt mixture).
    1¼ cups all-purpose flour, ⅓ cup granulated sugar, ¼ teaspoon salt, ½ cup unsalted butter
  • Add the egg mixture and mix together until just starting to pull together.  Don't worry about forming into a ball, but if it's just too crumbly, add very small drops of water, until it just starts to come together.
  • Transfer the dough to a lightly floured work surface and press into a disk (resist using your hands too much, because you want the butter to stay as cold as possible).  Using a lightly floured rolling pin, roll to about a 12-inch round, gently turning and dusting with flour a couple of times.  
  • Fold the dough round in half and very carefully place it into a 9 to 9 ½-inch tart pan (preferably with a removable bottom).  Unfold and gently press into the sides and bottom of the pan.  Trim away excess dough that is hanging over the edges.  
  • Place the tart shell in the refrigerator for 30 minutes to an hour, to firm up.
  • After the shell has been chilling for 15 minutes, preheat the oven to 375°F.
  • Remove the tart shell from the fridge and place a piece of parchment paper over the dough, enough so that about 2 inches are hanging over the edges.  Fill the tart shell with pie weights, dried rice, or dried beans.
  • Bake for 20 minutes and then remove from the oven and carefully remove the parchment paper with weights.  Return to the oven for another 5 to 10 minutes, until lightly golden brown.  Place on rack to cool completely.

Make the Vanilla Custard

  • In a medium-sized saucepan, heat the milk over medium heat until bubbles just start to appear on the edges of the pan.  Remove from heat.
    1½ cups whole milk
  • In a large bowl, whisk together the egg yolks and sugar until lighter in color. Add the cornstarch and salt and whisk until incorporated.
    4 large egg yolks, ⅓ cup granulated sugar, 3 tablespoon cornstarch, ¼ teaspoon salt
  • Slowly pour half of the warm milk into the egg yolk mixture while whisking constantly (this prevents the eggs from curdling).  
  • Whisk in the remainder of the warm milk and then return back to the saucepan. Cook over medium heat, whisking constantly, until it has become the texture of pudding, about 5 to 7 minutes.
  • Transfer the custard into a bowl and stir in the vanilla.
    1 teaspoon vanilla extract
  • Cover the custard with plastic wrap and gently press onto the wrap to form a seal.  Place in the refrigerator until completely chilled, about 1 to 2 hours. 

Assemble and Finish the Tart

  • To assemble the tart, remove the chilled custard from the fridge, and give it a good stir with a spoon.
  • Spoon the custard into the bottom of the cooled tart shell and spread evenly.  
  • Arrange the mango in an overlapping ring around the edge of the tart.  Place the strawberries, cut side down, in a second ring inside the first, then arrange the raspberries in a third ring. Overlap the kiwi in a fourth ring and fill the hole in the center with the blueberries.
    1 mango, 2 cups strawberries, 1 cup raspberries, 2 kiwis, ½ cup blueberries
  • Meanwhile, heat the apricot preserves (or jam) in a small saucepan over low heat until liquified.  If chunky, strain it into a small bowl.  Brush a thin coating of the preserves all over the top of the fruit.
    ½ cup apricot preserves
  • If your tart pan has a removable bottom, gently lift the tart from the sides. Serve at room temperature. 

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 using a tart pan with a removable bottom, but sure to always lift (or move) the pan by gripping the sides. If you lift from the bottom, the bottom pan will separate from the sides and could ruin your tart. 
The tart can be made up to 12 hours before serving. Keep covered in the refrigerator. 
Leftovers will keep in the fridge for up to 5 days. The tart can be frozen but runs the risk of the custard cracking. 

Nutrition

Calories: 402kcal | Carbohydrates: 59g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 151mg | Sodium: 178mg | Potassium: 291mg | Fiber: 4g | Sugar: 34g | Vitamin A: 926IU | Vitamin C: 54mg | Calcium: 101mg | Iron: 2mg

 

POST UPDATE: This recipe was originally published in June 2018, but was updated with improved tweaks to the recipe with new tips and a fabulous new video in June 2023!

Summer Fruit Salad

by 2 Comments

This salad is everything that is good about summer in one dish.

If you’re looking for a vibrant, fruit-forward salad that is beautiful and delicious, this is the one for you. Serve this alongside the best-ever potato salad, classic pasta salad, homemade coleslaw, and your favorite grilled meats for an outdoor BBQ to remember!

A large glass filled with summer fruit salad

How To Make Summer Fruit Salad

This is one of those salads that folks go back for multiple times.

Give yourself enough time to prep the fruit and then assembly is quick and easy.

 

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 sky is the limit with this incredible salad. You really can’t go wrong with whichever fruit you choose.

Fruit for the Salad

Oranges – Cut into bite-size pieces. You could also use Mandarin
Kiwis – Peeled and cut into slices, and then halved
Strawberries – Remove the stems, cut away the white parts, and slice into thick portions
Berries – We love a combination of raspberries, blueberries, and blackberries
Pineapple – Fresh is best, but canned (and then drained) will work in a pinch
Mango – Cut away the skin and then carefully cut pieces away from the tough center
Grapes – Seedless, red, green, or a combination of both

For the Dressing

Citrus – Zest a lemon and lime, and then juice each of them
Honey – Room temperature
Orange juice – Freshly squeezed is best
Cointreau (Orange liqueur) – Optional, for adults only

For the Topping

Coconut – Shredded, sweetened, toasted

An assortment of berries for summer fruit salad

Tips for Making Perfect Summer Fruit Salad

Fresh is Best – Use a variety of fresh, ripe summer fruits such as berries, melons, and stone fruits for a colorful and flavorful salad. Try to avoid canned or frozen fruits, if possible.

Add a “Crunch” to the Salad – Toasted sweetened, shredded coconut adds an amazing taste and texture to the salad. Don’t skip this, but add just before serving.

Chill the Fruit Salad – The salad can be made an hour or two before serving, if desired. It’s definitely best served chilled. However, we don’t recommend assembling the salad over two hours before serving.

EXPERT TIP: We can’t express enough how much the toasted coconut adds to the “wow” factor of this salad. Be very careful when toasting the coconut, however. Use a spatula to move the coconut around often while it’s toasting. Once it starts to turn a light brown, you’ll be very close. Be careful, it can go from light brown to burnt in a very short amount of time.

Toasted coconut for summer fruit salad

How To Serve

This salad can be served in individual servings or in a large bowl, family style.

After letting the salad chill for up to an hour in the refrigerator, we love to transfer it to a large trifle, and then top with the toasted coconut.

If there is an excess of liquid, you can tip the bowl over a sink and let some of the liquid pour out. Leave a bowl of the toasted coconut on the side, so guests can add more, if desired.

A glass trifle filled with a summer fruit salad topped with toasted coconut sitting on a table near a window.

Other Fruit Recipes To Try

When fresh fruit is in season, there are so many ways to highlight them in amazing recipes. Here are some of our favorites that we’re sure you and your family will love, as well.

Classic Fruit Tart
Old-Fashioned Peach Cobbler
Best-Ever Peach Crisp
Caprese Salad with Grilled Peaches
Wild Berry Parfait with Mascarpone
Classic Cherry Pie
Blueberry Cobbler
Strawberry Pavlova
Raspberry Linzer Bars

These are all amazing, without a doubt. But, isn’t this salad calling your name?

Dressing pouring onto a bowl of fruit for summer fruit salad.

Make this salad a few hours before you are serving it, or make it right at the table.

No matter what, this Summer Fruit Salad will be the talk of the town when you serve this at your next summertime gathering!

It is truly the most epic summer salad. You will be the star of the BBQ when you serve this!

A large glass of summer fruit salad with a fork stuck in it.

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

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

A glass trifle filled with a summer fruit salad topped with toasted coconut sitting on a table near a window.
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Summer Fruit Salad

This Summer Fruit Salad is so delicious and refreshing and so easy to put together.  The acid from the lemon and the lime keeps the fruit and berries fresh for hours and keep them from oxidizing and turning brown.  The toasted coconut is the perfect addition and the dressing is sublime. 
Prep Time30 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad, Side
Cuisine: American
Servings: 8 people
Calories: 162kcal
Author: Kris Longwell

Ingredients

  • ½ cup sweetened coconut flakes

For the Dressing

  • 1 lemon
  • 1 lime
  • ⅓ cup honey
  • 2 tablespoon orange juice fresh, from 1 orange
  • 1 tablespoon Cointreau optional

For the Salad

  • 2 oranges peeled, cut into bite-size pieces
  • 2 kiwis peeled and sliced
  • 1 cup strawberries hulled and sliced
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup blackberries
  • 1 cup pineapple cut into chunks
  • 1 mango peeled, and roughly chopped
  • 1 cup seedless grapes

Instructions

  • Toast the coconut flakes and set aside to cool.
    ½ cup sweetened coconut flakes
  • Zest the lemon and lime and add to a small bowl. Juice the lemon and the lime and add to the zest.
    1 lemon, 1 lime
  • Stir in the honey, orange juice, and Cointreau (if using) and mix until combined.
    ⅓ cup honey, 2 tablespoon orange juice, 1 tablespoon Cointreau
  • Place the fruit in a large bowl and then pour the sauce over the fruit.  Gently mix until all the fruit is coated. 
    2 oranges, 2 kiwis, 1 cup strawberries, 1 cup raspberries, 1 cup blueberries, 1 cup blackberries, 1 cup pineapple, 1 mango, 1 cup seedless grapes
  • Top with toasted coconut and serve, or cover and chill for up to 1 hour (2 hours max).

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. (Video to come). 
Use any variety of fruits that you desire. We highly recommend fresh fruit. Canned or frozen can be substituted in a pinch, but the freshness (and overall taste) won't be nearly as good as fresh. 
Watch the coconut as you are toasting it. Once it starts to turn light brown, it will be ready within a very short amount of time. This can be done up to 24 hours in advance.
The salad is best served immediately, or within 1 hour (after being chilled). It will stay delicious for hours. Give it a stir every now and then. And have extra toasted coconut on hand. 

Nutrition

Calories: 162kcal | Carbohydrates: 38g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 18mg | Potassium: 326mg | Fiber: 6g | Sugar: 29g | Vitamin A: 457IU | Vitamin C: 86mg | Calcium: 48mg | Iron: 1mg

POST UPDATE: This recipe was originally published July 2018, but was updated with improved tweaks to the recipe with new tips and a fabulous new video in June 2023!

Elote (Easy Mexican Street Corn)

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Elote is a popular street food originating in the beautiful country of Mexico. It goes perfectly alongside Grilled Chicken, Slow-Cooker BBQ Ribs, and Gourmet Beef Sliders. Exploding with flavor and is so easy to prepare. Beautiful, festive, and so delicious!

A row six ears of Mexican street corn, eloté, resting on sheets of brown paper with lime wedges scattered around them.
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🌽 The Ingredients

Simple, fresh ingredients come together in elote to create an incredible taste sensation bursting with bold, savory, and tangy flavors. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for eloté, Mexican street corn, on a wooden grey background including ears of corn in their husks, cilantro, cheese, mayonnaise, cream, seasonings, and limes.

👉 Substitutions and Variations

  • Corn – Fresh is always best; however, if you can’t get fresh ears of corn, you can go with frozen. Allow it to thaw completely before grilling it. We leave the husks on for the initial grilling, but you can remove them completely before cooking them, if desired.
  • Cream – Mexican crema can be found in the dairy section of many well-stocked supermarkets or at Hispanic markets. Sour cream mixed with a few dashes of cream (half and half or heavy cream) is a perfect substitution.
  • Cheese – Cotija can be found in the specialty cheese section, or the dairy section of many supermarkets, or at Hispanic markets. Any crumbly cheese will work, such as Mexican queso, feta, or even grated Parmesan.
  • Flavor enhancers – A sprinkling of cayenne on the corn just before serving is traditional, but can be omitted if you want no spice. Fresh cilantro and freshly squeezed lime are essential for the classic flavor.

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

👩🏼‍🍳 How To Make Elote (Mexican Street Corn)

A person using a thin strip of a corn husk to tie together the entire husk at the end of an ear of corn on a wooden cutting board.
  1. Step 1: Pull the husks back, remove the silk, and then seal with a string or a strip of husk.
A person whisking a cream and Cotija cheese mixture in a small glass bowl on a wooden cutting board.
  1. Step 2: In a bowl, mix together the cream, mayonnaise, Cotija, cayenne, lime juice, and salt.
A row of five ears of corn that still have the husks on that are being grilled and lightly charred on a gas grill.
  1. Step 3: Grill the corn with the husks on for 10 minutes.
Six ears of corn that have been shucked and are being grilled on a gas grill with some of the kernels slightly charred.
  1. Step 4: Remove the husks and grill until charred in spots.
A person brushing a cream and cheese mixture over the surface of an ear of corn that has been grilled.
  1. Step 5: Remove the grill and brush the cream mixture all over the hot corn.
A close-up view of a row of Mexican street corn that has been garnished with crumbled Cotija cheese and chopped cilantro.
  1. Step 6: Place on a platter and sprinkle on more Cotija, cilantro, squeezed lime, and cayenne

Expert Tip

You can get a head start on preparing the corn by removing the silk two or three days ahead—while it can be a bit tedious, especially when doubling or tripling the recipe, this early step makes the rest of the preparation quick and easy. If you’re short on time, simply remove the husks before grilling and skip grilling with the husks altogether.

🍽️ How To Serve

  • This amazing side dish is wonderful served family style, nice and hot.
  • We love to leave the stem intact at the base of each ear so folks can use it to hold the corn while they dress their own and eat it.
  • There’s nothing much more festive than placing out a platter piled high with freshly prepared elote.
  • You’ll want to have plenty of extra crumbled Cotija cheese, as well as chopped fresh cilantro, lime wedges, and cayenne pepper, so folks can customize their corn. Fun, festive, and so delicious!

Expert Tip

Prepare the sauce at least an hour before grilling the corn and chill it in the refrigerator. Then, slather on the sauce while the corn is good and hot.

🙋🏽‍♂️ Frequently Asked Questions

Can I make elote without grilling the corn?

Yes, you can boil or roast the corn as alternatives, but grilling gives elote its signature smoky flavor.

How do I keep elote from getting soggy?

To prevent soggy elote, apply the mayonnaise and cheese just before serving, and avoid covering it for too long.

Can I turn elote into a side salad?

Absolutely! Check out our recipe for esquites! It’s elote without the cobs!

Is elote gluten-free?

Yes, traditional elote is naturally gluten-free, making it a great snack for those with gluten sensitivities.

🔥 More Amazing Corn Side Dishes

Ready to make the best corn on the cob 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 row six ears of Mexican street corn, eloté, resting on sheets of brown paper with lime wedges scattered around them.
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5 from 1 vote

Elote (Mexican Street Cron)

Elote is iconic street food in Mexico and has become wildly popular around the world. It's ideal for serving at an outdoor BBQ but is great for so many types of occasions. If you don't have a grill, the corn can be boiled.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 8 people
Calories: 191kcal
Author: Kris Longwell

Equipment

  • Gas grill, charcoal grill, or electric grill

Ingredients

  • 8 ears fresh corn preferably in husks
  • ½ cup Mexican crema or creme fraiche, or sour cream
  • ¼ cup mayonnaise
  • ¾ cup Cotija cheese crumbled, see NOTES
  • ¼ teaspoon cayenne pepper more for dusting
  • 1 lime juiced, about 2 tbsp
  • 1 teaspoon salt
  • ½ cup cilantro fresh, chopped
  • Lime wedges for garnish

Instructions

  • Prepare your grill for medium-high heat.
  • Pull the husks back from each ear of corn. Use your fingers to remove as much of the silk for each ear of corn. Bring the husks back around the ear of corn, and use string, or a strand of the husk to tie the tops of the husks so they stay on the corn. (It's okay if some of the corn is visible through the husks).
    8 ears fresh corn
  • In a medium bowl, mix the Mexican crema (or creme friache or sour cream), mayonnaise, ½ cup crumbled Cotija, cayenne, lime juice, and salt.
    ½ cup Mexican crema, ¼ cup mayonnaise, ¾ cup Cotija cheese, ¼ teaspoon cayenne pepper, 1 lime, 1 teaspoon salt
  • Cook corn in husks on the grill for about 8 to 10 minutes, until the husks have begun to char. Watch them closely, and move them around the grill often with metal tongs. The husks will burn easily, so stay with them!
  • Remove the corn from the grill, and when cool enough to handle, remove the husks from each ear of corn, leaving a portion of the stalk in place. Place the corn back on the grill for about 12 to 15 minutes, until kernels are browned in spots, turning occasionally.
  • Remove corn from the grill and place on a large cutting board.
  • Brush the cream mixture all over the corn while still hot.
  • Place on a platter and sprinkle on the remaining Cotija cheese, the cilantro, freshly squeezed lime, and extra cayenne, if desired. Serve at once.
    ½ cup cilantro, Lime wedges

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Mexican crema is often found in the dairy area of many well-stocked supermarkets or at Hispanic markets. If you can’t find it, you can substitute sour cream. 
Cotija cheese will usually be near the Mexican crema in the dairy area of your supermarket. If you can’t find it, you could use crumbled mild feta cheese or crumbled parmesan. 
The ears of corn can be prepped up to 2 days in advance. Wrap them in plastic (or foil) to keep them from drying out. 
If you don’t have a grill, you can boil the corn for 5 to 10 minutes, depending on how fresh it is. 

Nutrition

Calories: 191kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 23mg | Sodium: 571mg | Potassium: 268mg | Fiber: 2g | Sugar: 6g | Vitamin A: 396IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 1mg

POST UPDATE: This recipe was originally published in May 2018, but has been updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in June 2023!

Strawberry Pavlova

by 2 Comments

This dessert is wonderful any time of the year, but during the warm spring and summer months, it is especially delightful.

If you’re looking for a unique dessert that’s not too heavy, not overly sweet, and a little different, you are going to love this recipe. The baked meringue topped with fresh whipped cream and macerated (sweetened) fresh strawberries is a dessert lover’s dream come true. The meringue can even be made up to 24 hours in advance!

An untouched strawberry pavlova topped with macerated strawberries and fresh strawberries sitting on a white cake stand.

How To Make Strawberry Pavlova

We had a wonderful fan ask us to come up with a recipe for this dessert. We began our due diligence and learned about the colorful history of this incredible dish.

It’s debated whether it originated in Australia or New Zealand, but it is agreed upon that is named for the Russian ballerina named Anna Pavlova.

All we can tell, after much testing, we can attest that it is one of the best desserts we’ve ever prepared and served. It’s amazing!

 

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 in this wonderful dessert, but they come together to make such a glorious looking and tasting dish.

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

Egg whites – Room temp. Save the egg yolks to make Caesar salad or mayonnaise
Cornstarch
Sugar – Granulated
Vanilla extract – Madagascar is an excellent choice
Lemon juice – Fresh is best, usually from half of a lemon
Strawberries – Fresh is definitely best, sliced and mixed with sugar (leave a few fresh ones without the sugar for topping the pavlova)

EXPERT TIP: Stop beating the egg whites just when they form stiff peaks. If you over-beat them, it could cause the meringue to collapse a bit during the baking process. Use a small spatula, or the back of a spoon, to gently spread the meringue on the parchment paper within a 9-inch circle.

An overhead view of a person using a spoon to spread out French meringue into a circular mound on parchment paper.

Tips for Making Perfect Strawberry Pavlova

Let the meringue cool completely – After the meringue has baked at 250°F for one hour. Turn the oven off and let the pavlova cool in the oven for 2 hours. At this point, the pavlova can be stored in a cool place, preferably covered, for up to 24 hours before topping.

Arrange fresh strawberries on top – Using a combination of macerated sliced strawberries and fresh whole berries makes for a gorgeous presentation. Spoon a little of the juice from the macerated strawberries so it drizzles the sides in a few places.

Serve the pavlova immediately – Although you can make the baked meringue ahead of time, don’t top it with the cream and strawberries until just before serving. If you do add it to far in advance, it will still be delicious, but the meringue could get soggy.

A person using a large spoon to add a layer of homemade whipped cream on top of a layer of baked meringue.

How To Serve

The pavlova can be sliced similar to how you would slice a pie.

Don’t worry if you don’t get a perfectly shaped pie shape for each portion. It’s intended to be a little “sloppy.”

If desired, you can top it with additional fruit, such as blueberries, blackberries, cranberries, and sliced kiwi.

A close-up view of a silver spoon being used to place macerated strawberries on top of whipped cream that is resting on a layer of baked meringue.

Other Amazing Classic Dessert Recipes To Try

If you’re a fan a sweet ending to a wonderful meal, then these classic recipes are sure to get your really excited:

Peach Cobbler
Lemon Meringue Pie
Banana Pudding Trifle
Red, White, and Blue Trifle
Homemade Chocolate Eclairs
Classic Chocolate Cake
Old-Fashioned Linzer Bars
Key Lime Pie
Coconut and Lemon Curd Cupcakes
Chocolate and Marshmallow Cupcakes
Best-Ever Blondies

These are all amazing in their own right, but take a look at this pavlova. Isn’t it calling your name?

An overhead view of a strawberry pavlova.

This dessert just screams summer yumminess. But, it’s so good, you’ll be tempted to serve it all year long!

Remember, you can prepare the meringue up to one day in advance, but don’t top it until soon before you are going to serve it (no more than an hour ahead of serving time).

When we serve this pavlova, we always get rave reviews and requests for the recipe. We have no doubt you will experience the same thing. It’s become Wesley’s new all-time favorite dessert. Now, that’s saying something!

A slice of strawberry pavlova on a white dessert plate with the pavlova sitting on a cake stand in the background.

Ready to make the best dessert this side of Australia and New Zealand? 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 side view of a strawberry pavlova sitting on a white cake stand next to a red-checkered napkin.
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5 from 1 vote

Strawberry Pavlova

Strawberry Pavlova is so beautiful to serve and is always such a hit. Be sure to beat the egg whites just until stiff peaks form, this is usually about 8 to 10 minutes. The baked meringue can be made up to 24 hours in advance.
Prep Time15 minutes
Cook Time1 hour
Resting time in oven2 hours
Total Time3 hours 15 minutes
Course: Dessert
Cuisine: Australian or New Zealand
Servings: 8
Calories: 141kcal
Author: Kris Longwell

Equipment

  • Parchment paper
  • Stand mixer with whisk Or hand mixer
  • Baking sheet

Ingredients

  • 4 egg whites room temperature
  • 1 tablespoon corn starch
  • 1 cup sugar plus tablespoon for the whipped cream
  • 2 teaspoon vanilla extract divided
  • 1 teaspoon lemon juice fresh
  • 1½ cups heavy cream

For the Macerated Strawberries

  • 16 oz strawberries sliced, leave some whole, for garnish
  • 2 tablespoon sugar

Instructions

  • Preheat oven to 250°F and place a baking rack in the lower third of the oven.
  • Place a sheet of parchment paper on a baking sheet and use a 9-inch cake pan to draw a circle on the paper with a pen. Flip the paper over.
  • In the bowl of a stand mixer, fitted with the whisk attachment, beat the egg whites on medium for about 1 minute. Add in the cornstarch and continue beating for another 3 minutes, until foamy. You may need to use a small spatula to scrape down some of the cornstarch from the sides of the bowl.
    4 egg whites, 1 tablespoon corn starch
  • Raise the speed to as high as it will go and gradually add in the sugar. Continue to beat on high until stiff peaks form, about 8 minutes. Turn the mixer off and add 1 teaspoon vanilla and the lemon juice. Turn the mixer back on high and mix until all is combined.
    1 cup sugar, 2 teaspoon vanilla extract, 1 teaspoon lemon juice
  • Transfer the meringue from the bowl (and whisk) onto the parchment paper. Use the back of a large spoon or a spatula to spread the meringue into a sphere within the circle you drew on the parchment paper. Use the spoon to create a little indention on the top and create small little "whisps" on the sides.
  • Place the baking sheet in the oven and bake for 1 hour. Turn the oven off and let the meringue rest (in the oven) for 2 hours.
  • About 1 hour before serving, place the sliced strawberries in a medium bowl and sprinkle in 2 tablespoon of sugar. Toss with a wooden spoon and place in the refrigerator.
    16 oz strawberries, 2 tablespoon sugar
  • Gently remove the parchment paper from the baked meringue and place the meringue on a platter.
  • Use your stand mixer with the whisk attachment (cleaned) or a hand mixer to beat together the cream with 2 tablespoon of sugar and 1 teaspoon of vanilla extract. Beat on high until soft peaks form.
    1½ cups heavy cream
  • Use a large spoon to transfer the whipped cream on top of the baked meringue. Top with the macerated strawberries, spooning some of the juice onto the pavlova so it drizzles down the sides. Top with a few whole strawberries, if desired. 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. 
You may notice that a portion of the baked meringue has collapsed a bit, after has rested in the oven. This can occur from overbeating the egg whites. Don't worry, though, you'll cover it with the whipped cream, and the taste will still be the same.
The baked meringue can be made up to 24 hours in advance. Cover loosely with plastic wrap and keep in the fridge. Allow it to come to room temperature (about 1 hour) before topping with the cream and strawberries. 
Though the pavlova will be delicious hours after it is served, it is best served right after you add the whipped cream and strawberries. The longer it sits, the more likely the meringue will get slightly soggy. 
The whipped cream can be made 1 to 2 hours in advance (keep in the fridge). 

Nutrition

Calories: 141kcal | Carbohydrates: 33g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 26mg | Potassium: 114mg | Fiber: 1g | Sugar: 31g | Vitamin A: 7IU | Vitamin C: 34mg | Calcium: 11mg | Iron: 0.3mg

Best Fried Fish Sandwich

by 10 Comments

We know it’s a bold statement to say anything is the best. But wait until you make this incredible sandwich.

If you love the classic fish and chips as much as we do, you will flip for this sandwich. It’s simple to prepare, but the combination of flavors is epic, in our humble opinion. The homemade tartar sauce puts it over the top!

A close-up view of a fried fish sandwich that includes homemade tartar sauce, a slice tomatoes, green leaf lettuce, and bread and butter pickles on a toasted hamburger bun.

How To Make the Best Fried Fish Sandwich

This truly has become one of our favorite sandwiches of all time.

And you will love how easy it is to make in the comfort of your own kitchen!

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

Your grocery list won’t be extensive when you make these wonderful sandwiches, but be sure to have good top-notch ingredients!

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

Fresh cod – Seek out a good fish market and be sure to select the freshest cod possible
Seasoning – Salt and pepper is all you need
Flour – All-purpose
Eggs – Lightly beaten
Breadcrumbs – Panko provides a wonderful crunchy exterior, but regular breadcrumbs work, too
Buns – Brioche is a great choice for this sandwich’s flavor profile
Tomato – Sliced and topped with a little salt and pepper
Lettuce – Green leaf or romaine are great choices
Pickles – Trust us, bread and butter are so good
Tartar sauce – Homemade is easy and puts this sandwich in a class all of its own

EXPERT TIP: Set out three baking tins or pans to create an easy 1-2-3 dredge station. Be sure to gently shake off excess flour, egg, and, breadcrumbs. For an extra crispy sandwich, you can do a double dredge, but we think one dredge is just perfect.

A person dredging a fish fillet through flour, and then an egg bath, and then Panko bread crumbs.

Tips for a Perfect Fried Fish Sandwich

Select the right filet of fish – Choose a firm, white fish like cod, haddock, or halibut that can hold up to frying without falling apart. Cod is definitely best, and is also most not costly.

Season each component – We recommend adding a pinch of salt with the breadcrumbs, but also sprinkling the fish all over with salt, and even a little pinch on the tomato.

Toast the bun – For the classic taste, we go with a nice soft bun, such as Brioche, and then toast it either in hot skillet or on a griddle or grill.

Make the tartar sauce – We can’t stress this enough. The homemade tartar sauce is the perfect match to the other components in this sandwich. It will keep in the fridge for up to 1 week.

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

How To Serve

This sandwich is definitely best served when the fried filet is fresh out of the oil.

However, we’ve reheated leftover fish filets in a 350°F oven the next day, and the sandwich was still delicious.

Be sure to have plenty of the condiments ready for the sandwich. They really all come together to create the classic taste.

Crosshatch sweet potato chips, pasta salad, or potato salad, all make for classic sides to the sandwich. An ice-cold beer or iced tea are ideal beverages.

A person using a pair of metal tongs to hold up a fried fish fillet in a cast iron skillet filled with hot oil.

Other Amazing Sandwiches to Make at Home

Everyone loves a good sandwich, right? Well, here are some of our favorite sandwich recipes that you would probably love, as well.

Chicken Fried Steak Sandwich
Marinated Steak Sandwich
Grilled Honey Mustard Chicken Sandwich with Bacon
Crispy Fried Chicken Sandwich
Buffalo Chicken Sandwich with Ranch
Epic Sausage and Peppers Hero
Best-Ever Lobster Roll
Classic Tuna Melt
Fried Catfish Po-Boy
Wagyu Pastrami Sandwich
New Orleans-Style Muffuletta
Classic BLT with Garlic Basil Aioli

These are some of the best sandwiches in the world. But, in the meantime, isn’t this incredible sandwich calling your name?

A fried fish sandwich sitting on a black plate next a lemon wedge and potato chips with a glass of beer and another plate of a fish sandwich in the background.

If we had to choose our favorite sandwich on the blog that we have ever prepared, eaten, and served, this very well could be in the #1 spot.

And to make it even better, it comes together in a matter of minutes.

Give yourself a little extra time to make the tartar sauce from scratch. It’s easy to make but gets better as it chills in the refrigerator for at least an hour, or even better, overnight.

Every single bite of the incredible is a true taste sensation!

A straight-on view of a fried fish sandwich with a bite taken out of it sitting on a black dinner plate and a glass of beer in the background.

Ready to make the best sandwich this side of any boardwalk anywhere? 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 fried fish sandwich that includes homemade tartar sauce, a slice tomatoes, green leaf lettuce, and bread and butter pickles on a toasted hamburger bun.
Print Recipe
5 from 4 votes

Best Fried Fish Sandwich

This Fried Fish Sandwich is one of the tastiest sammies on the planet. And it only takes about 30 minutes to make. Flash fry the fish in some oil, and it doesn't come out greasy at all. We love using Panko bread crumbs for extra crispy and crunchy. The homemade tartar sauce puts it over the top!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Lunch / Dinner, Sandwich
Cuisine: American
Servings: 4 people
Calories: 717kcal
Author: Kris Longwell

Ingredients

Do Ahead

Prepare the Sandwiches

  • Vegetable oil for frying
  • 1 lb cod cut into 3" x 3" squares
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • ½ cup water
  • 2 eggs lightly beaten
  • 2 cups Panko breadcrumbs Japanese bread crumbs*
  • 4 brioche buns or hamburger buns
  • Tomato sliced
  • Green lettuce shredded, or torn into pieces
  • Bread and butter pickles drained

Instructions

Prepare the Tartar Sauce

  • Put together the tartar sauce at least 1 hour before preparing the sandwiches and up to 3 to 4 days in advance. (Keep in a jar, covered, in the fridge)
    Tartar sauce

Prepare the Sandwiches

  • Pour enough oil into a sturdy skillet about 1 inch up the side. Heat the oil to 350°F or until a small piece of bread tossed into the oil sizzles, and browns within about 15 seconds.
    Vegetable oil
  • Lightly season the fish fillets with salt and pepper.
    1 lb cod, Kosher salt and freshly ground black pepper
  • Place the flour in a pan or on a plate, mix the eggs with the water in a pan or medium bowl, and mix together the Panko with 1 teaspoon of salt in a medium bowl.
    1 cup all-purpose flour, ½ cup water, 2 eggs, 2 cups Panko breadcrumbs
  • Dredge each fillet, starting with the flour, shaking off the excess.
  • Submerge the filet into the egg mixture and then shake off the excess.
  • Dredge the filet into the Panko crumbs, helping the crumbs adhere with your fingers.
  • Place the filets on a rack until ready to fry (can be kept in the refrigerator for up to 2 hours).
  • Carefully place the filets in the hot oil, and fry until golden, about 2 to 3 minutes. Do this in batches, if necessary (don't overcrowd the filets in the hot oil).
  • Remove fillets with metal tongs and place them on a paper towel-lined plate.
  • Split the buns and lightly toast them on a hot skillet, griddle, or grill.
    4 brioche buns
  • Spread the tartar sauce on each of the bottom buns, then add the lettuce, a filet, and top with tomato, pickles, and top bun. Sprinkle a little more salt and pepper on the tomato slices, if desired. Serve at once.
    Tomato, Green lettuce, Bread and butter pickles

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. 
Cod can be found in the seafood section of most well-stocked supermarkets. If using frozen, be sure to let it thaw completely before dredging and frying.  You could also substitute haddock, grouper, or catfish. 
To prepare this in the oven, preheat oven to 350°F. Brush 2 tablespoon melted butter in a baking pan and bake the filets for 10 to 12 minutes. Brush 2 more tbsps of melted butter in the pan, flip the filets, and bake for another 10 to 12 minutes, until lightly browned and crispy. 
Leftover fried filets will keep covered in the fridge for up to 3 or 4 days. Reheat in a 350°F oven for about 15 to 20 minutes, until heated through and the breading is sizzling a little. 

Nutrition

Calories: 717kcal | Carbohydrates: 84g | Protein: 40g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 698mg | Potassium: 591mg | Fiber: 2g | Sugar: 2g | Vitamin A: 884IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 5mg

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

Bistecca alla Fiorentina (Italian Porterhouse)

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This is, without a doubt, one of those “special occasion” kinds of dishes. Epic hardly begins to describe it.

This dish hails from the glorious Tuscan city of Florence, Italy. It’s huge, which makes it perfect for serving two or three people. We give it a bit of Texas twist and smoke it first and then finish it off with a reverse sear. We love to serve them with our Balsamic Roasted Potatoes with Herbs.

An overhead view of bistecca alla fiorentina that has been cut into slices, topped with sautéed herbs and surrounded by roasted balsamic potatoes.

How To Make Bistecca alla Fiorentina

You may need to make a quick trip to your local butcher to have him/her cut you a nice thick porterhouse steak.

And there are several methods for cooking the steak. The reverse sear ensures a crisp, charred outside and a juicy, tender inside.

 

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The Ingredients and Tools You Will Need

There are not a ton of ingredients for the Italian-style porterhouse, obviously, it’s all about the meat. However, you do have options on what tools to use for cooking the steak.

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

Porterhouse steak – This cut has a “T” shaped bone in the middle with a filet on one side and a strip on the other. You’ll want the steak to about 1½-inches thick and weigh between 1½ to 2 lbs.
Seasonings – All you need is salt and pepper, and then coarse finishing salt for garnish
Olive Oil – For searing at the end, and then more for sautéeing the herbs and garlic for garnish
Herbs – Fresh basil and parsley are ideal
Garlic – Minced

Following are the different methods for cooking the steak (before the final “reverse” sear):

Electric smoker – This is how we’re preparing the steak. We smoke the seasoned steak with 2 oz. of hickory wood chips for about 1 hour and 15 minutes (for medium-rare).
Pellet smoker – Set your smoker to 225 and cook the steak until you reach an internal temperature of 125°F (for medium-rare). The temperature will rise about 10 more degrees in the final sear.
Electric or gas grill – Set your grill for a 2-zone heat (one side with direct heat and the other side with no heat).
Sous Vide – This is an amazing way to cook the steak. Follow manufacturer instructions to reach desired doneness.
Conventional oven – This is our least favorite way to cook the steak (you run the risk of drying it out), but you can cook it on a rack at 350°F until internal temperature reaches 125°F, usually about 30 to 40 minutes (ovens vary).

EXPERT TIP: If using a smoker, be sure not to overdo it with the wood chips. The beef will absorb quite a bit of smoke. We find that 2 ounces (a small handful) is just the right amount. A pan of water under the rack with the steak creates steam and helps to keep the meat extra tender.

An uncooked porterhouse steak that has been seasoned with salt and pepper sitting on a grate inside an electric smoker.

Tips for Perfect Bistecca alla Fiorentina

Sure, here are four tips for making perfect Bistecca alla Fiorentina:

Choose the right cut of meat: You need to choose a porterhouse steak that is at least 1-½ inches thick and weighs around 2-3 pounds. It’s important to choose a steak that is well-marbled and has a good amount of fat content to ensure that it stays juicy and tender when cooked. A t-bone steak is a perfectly fine substitution.

Bring the steak to room temperature: Before cooking the steak, it’s important to let it sit at room temperature for at least an hour. This will allow the steak to cook more evenly and prevent it from becoming tough or overcooked.

Season generously: This Tuscan steak is traditionally seasoned with just salt and pepper, but it’s important to season the steak generously on both sides. Use coarse sea salt and freshly ground black pepper to enhance the natural flavor of the meat.

EXPERT TIP: The authentic preparation of this steak is typically grilled for a few minutes per side over a very hot coal fire and served quite rare. We’ve modified this somewhat to allow the steak to be cooked first to nearly reach the desired temperature and then sear it off a the end. This is why it’s called “reverse” sear, since the searing doesn’t happen at the start.

A close-up view of a porterhouse steak that is being seared in a hot cast-iron skillet.

How To Serve

This dish is so impressive and always garners lots of “ooh’s” and “ah’s” when it’s brought to the table.

We love to serve it with our roasted balsamic potatoes with herbs. To make it a feast like none other, you could also serve it with grilled Italian sausage and sautéed red peppers and onions.

You can serve it family-style on a huge platter or cutting board and let folks serve themselves.

For a dramatic touch, don’t drizzle on the sautéed herbs with garlic until after you’ve brought the dish to the table, and then sprinkle with the finishing sauce. Your guests will be salivating!

A person using a small silver spoon to drizzle sautéed herbs and garlic over slices of a medium-rare porterhouse steak.

Other Amazing Steak and Beef Recipes to Try

If you like steak and beef as much as we do, then you will love each and every one of these recipes:

Sous vide Skirt Steak with Chimichurri Sauce
Italian Pot Roast
Grilled Ribeye with Chimichurri Sauce
Ribeye with Gorgonzola and Caramelized Onion Sauce
Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce
Beef Tenderloin with Red Wine Sauce
Steak au Poivre
Carne Asada
Steak Pizzaiola
Grilled Tri-Tip with Santa Maria Salsa

These are all show-stopper beef dishes. But, folks, you want to talk about the ultimate show-stopper? You need to make this:

A close up view of sliced bistecca alla Fiorentina with sautéed herbs and minced garlic drizzled over the top.

This dish is a true celebration for anyone who loves a good steak.

Think about it, you’re getting a tender beef filet (filet mignon) AND a tender, juicy strip steak (aka: New York Strip) in one dish!

And in the unlikely event that you have any of the steak leftovers, you won’t believe how incredible it makes a sandwich: Toasted bun, a little mayo, and melted provolone over the heated steak. Incredible.

A large chef's knife holding up two slices of a bistecca alla Fiorentina with some sautéed herbs on each slice.

Ready to make the best steak dinner this side of Florence, Italy? 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 bistecca alla fiorentina that has been cut into slices, topped with sautéed herbs and surrounded by roasted balsamic potatoes.
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5 from 1 vote

Bistecca alla Fiorentina (Italian-Style Porterhouse)

This epic Italian beef dish is truly one that is made to impress. We smoke our version in our electric smoker, but see the NOTES on other methods for cooking the steak. This easily serves two people. Grill up some Italian sausages for a feast to feed a small gathering.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Resting time10 minutes
Total Time1 hour 55 minutes
Course: Entree
Cuisine: Italian
Servings: 2
Calories: 568kcal
Author: Kris Longwell

Equipment

  • Smoker Electric or pellet, see NOTES for other options

Ingredients

  • 1 2 lb porterhouse steak about 1½" thick
  • Salt and pepper
  • ¼ cup olive oil plus 2 tablespoon for searing
  • 3 tablespoon basil fresh, chopped
  • 3 tablespoon parsley flat-leaf, fresh, chopped
  • 4 cloves garlic minced
  • coarse finishing salt

Instructions

  • Set your porterhouse out for about 30 minutes to lose some of its chill.
    1 2 lb porterhouse steak
  • Liberally season the steak on both sides with salt and pepper.
    Salt and pepper
  • Add 2 ounces of hickory wood chips to your smoker box and place it in the smoker. Place the steak on one of the smoker grates, close the door, and turn the heat to 225°F. Smoke until you reach an internal temperature of 120 to 125°F for medium rare, usually about 1 hour and 15 minutes. Remove the steak from the smoker.
  • Heat 2 tablespoon of olive oil in a large skillet (preferably cast iron) over medium-high heat. Once the oil is very hot and shimmering, place the steak into the skillet and let the underside brown for about 1 to 2 minutes. Carefully flip the steak and brown the other side for another minute or two. Use a large spatula to place the steak on a cutting board and let rest for 10 minutes while you make the sautéed herbs and garlic sauce.
    ¼ cup olive oil
  • In a small skillet (or use the same one that you seared the meat in), heat ¼ cup of olive oil over medium heat. Add the garlic, basil, and parsley, and sauté, stirring often, for about 60 seconds. Transfer to a bowl. Set aside.
    3 tablespoon basil, 3 tablespoon parsley, 4 cloves garlic
  • If desired, use a sharp paring knife to cut the filet and the strip away from the bone. Slice the steaks into ½-inch to 1-inch thick slices. Arrange the sliced meat back into place around the T-bone.
  • Use a spoon to add a strip of the sautéed herbs and garlic down the center of each steak. Sprinkle with coarse sea salt and serve at once.
    coarse finishing 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. 
Alternate methods for cooking the steak:
On your gas, charcoal, or electric grill. Set up a 2-zone heat source (direct heat on one side of the grill and no heat on the other side). Cook the steak on the no-heat side until the inside reaches 120 to 125°F for medium rare. If desired, you can then do the final sear on the direct heat side of the grill. 
Sous Vide: Follow the manufacturer's instructions for cooking the porterhouse with your sous vide machine. You'll need a vessel and baggie large enough to hold the large steak. Do the final sear as is in the recipe. 
Oven (not recommended): Preheat oven to 350°F. Place steak on a baking sheet and bake until internal temp reaches 125°F, usually about 30 to 40 minutes. Sear as directed in the recipe. 
If you can't get a porterhouse, a regular T-bone will work just fine. 
For medium, take the steak out when the internal temperature reaches 135°F. For medium-well, remove the steak when it reaches 145°F.  
Leftovers will keep in the fridge for up to 5 days (they make amazing sandwiches!). 

Nutrition

Calories: 568kcal | Carbohydrates: 29g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 660mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 664IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg

Black Bean and Roasted Chicken Tostada

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We can say with confidence that this is one of the most delicious Mexican-style dishes we’ve ever created, served, or eaten.

The flavors blend together beautifully. From the crispy, crunchy tortillas, to the creamy and savory beans, flavorful roasted chicken, tangy dressed romaine, and awesome roasted corn salsa. It is truly a special dish. And so much of it can be made in advance!

A close-up view of a black bean and roasted chicken tostada that is topped with corn salsa, lettuce, and Mexican crema sitting on a scratchy black baking pan

How to Make Black Bean and Roasted Chicken Tostada

There are shortcuts you can make with this recipe and still get wonderful results.

And, much of the components of the tostada can be made ahead of time.

 

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

The Ingredients You Will Need

As mentioned, you can take some shortcuts on the following list of ingredients, but we find the best results are when you roast your own chicken and fry up tortillas.

Here’s What You’ll Need on Hand

Tortillas – Corn is the way to go. Grab some soft corn tortillas from the store and fry them up. They are amazing, although, you could go with store-bought tostadas, and be just fine. Warm them first in the oven.
Vegetable oil – For frying the tortillas
Pork lard – Or bacon grease, or olive oil
Onion – Chopped
Garlic – Minced
Black beans – Canned is perfectly fine, save the liquid, though!
Salt – Kosher
Chicken – Roasted bone-in, skin-on chicken breasts with a little olive, salt, and pepper, is so delicious. Although, shredded chicken from a rotisserie works well, too. We don’t recommend canned chicken.
Mexican crema – Sour cream thinned with a small bit of cream is a great substitute
Roasted corn salsa – This can be made up to several days in advance (click the link for the recipe). 
Cotija cheese – Can be found in the Hispanic section of many supermarkets or at Latino food markets. Good substitutes are queso fresco or feta.
Green leaf lettuce – Or romaine, or even iceberg.
Oil – Extra-virgin.
Vinegar – Apple cider or red wine are great choices.

EXPERT TIP: The tortillas can be fried several hours in advance. Cover them loosely with paper towels. Don’t put them in a container because they will lose their crispiness.

A close-up view of a stack of freshly fried corn tortillas for tostadas

Tips for Making the Perfect Black Bean and Roasted Chicken Tostada

Use High-Quality Ingredients: The success of this dish depends on the quality of the ingredients used. Use fresh corn salsa, high-quality chicken, and crisp lettuce for the best results.

Make the Roasted Corn Salsa from Scratch: Making the roasted corn salsa from scratch will give your tostadas a fresh and flavorful taste. Roast the corn in a skillet and mix it with sautéed onions, jalapenos, and lime juice for a tangy and slightly spicy flavor.

Fry the Tortillas Until Crispy: To make the tostadas, fry the tortillas in hot oil until they are crispy and golden brown. This will give them a crunchy texture that contrasts with the soft and flavorful toppings.

EXPERT TIP: You want the beans to be slightly mashed, but not necessarily the texture of refried beans. Keep the drained liquid from the canned beans handy. Thin the beans so they are easily spreadable, but not runny.

A close-up view of black beans that have been sautéd with onion in pork lard and then lightly mashed in a saucepan

Other Amazing Mexican Recipes to Try

Authentic Mexican is not exactly like Tex-Mex, which is loaded with cheese, spices, and often lots of sauce. These South-of-the-Border dishes are some of our favorites and we think you will like them, too

Veracruz-Style Shrimp with Tortillas and Pepian (Pumpkin) Sauce
Chipotle Roasted Chicken
Classic Chicken Molé
Pork and Hominy Pozole (Pork Stew)
Tortilla Soup with Roasted Chicken
Classic Chili Rellenos with Cheese
Seafood-Stuffed Poblanos
Huevos Rancheros
Chiles Chilaquiles
Authentic Mexican Rice
Elotes (Mexican Grilled Corn)

EXPERT TIP: The corn salsa can be prepared several days in advance. Be sure to let the salsa come to room temperature before serving with the tostadas. If preferred, you can gently warm it over medium heat until heated through. If necessary, add a little chicken broth, or water, to thin the salsa, if too thick.

A bowl filled with roasted corn salsa

There is so much to love about these amazing tostadas.

They are wonderful for entertaining. Set all of the ingredients out in festive bowls and containers, and let guests build their own tostada!

The combination of flavors just works beautifully. Every time we serve them, we get rave reviews from family and friends. You can’t go wrong with these incredible Black Bean and Roasted Chicken Tostadas!

Black Bean and Roasted Chicken Tostada recipe

Ready to make the best tostadas this side of Mexico City? Go for it!

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

Two black bean and roasted chicken tostadas topped with corn salsa, shredded lettuce, and Mexican crema sitting on a scratched baking sheet.
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5 from 3 votes

Black Bean and Roasted Chicken Tostada

This Black Bean and Roasted Chicken Tostada recipe is a true winner. It's not spicy, but deep in flavor and the combination of crunchy freshly made tortillas matched against the black beans and tender chicken, just can't be beat. So good!
Prep Time20 minutes
Cook Time40 minutes
Chicken Roasting1 hour
Total Time2 hours
Course: Appetizer or Entree
Cuisine: Mexican, Tex-Mex
Servings: 8 people
Calories: 199kcal
Author: Kris Longwell

Equipment

  • Deep-fryer or skillet with oil

Ingredients

  • 2 chicken breasts skin on, bone-in
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 cups skillet roasted corn salsa
  • Vegetable oil enough for a depth of ¾ inch for frying, plus or in a deep-fryer
  • 8 corn tortillas preferably yellow
  • 1 tablespoon pork lard or bacon grease, or olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 15 oz. can black beans liquid drained - reserve the liquid (don't throw it out, you'll need it).
  • ½ teaspoon Kosher salt See NOTES
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 cups romaine lettuce sliced
  • ¾ cup crema or sour cream thinned with a little milk or cream
  • 1 cup cotija cheese crumbled

Instructions

Do Ahead - Corn Salsa and Roasted Chicken

  • To roast the chicken, preheat your oven to 350°F. Line a baking sheet with foil and place a baking rack on it. Place the chicken breasts on the rack and liberally brush them all over with olive oil, and then sprinkle all over with salt and pepper. Bake for 55 to 65 minutes, or until internal temperature is 165°F. When cool enough to handle, remove the skins, and shred the meat with two forks or your fingers. Set aside or refrigerate (let come to room temperature, or heat in the microwave when ready to serve).
    1 tablespoon olive oil, salt and pepper, 2 chicken breasts
  • Make the corn salsa up to several days in advance. Allow to come to room temperature before serving. (Link to the recipe is in the Ingredients list).
    2 cups skillet roasted corn salsa

Make the Tostada Shells

  • In a sturdy skillet heat the vegetable oil over medium-high heat, or heat your deep-fryer to 350°F.
    Vegetable oil, 8 corn tortillas
  • When the oil is hot enough to make the edge of a tortilla sizzle excitedly, fry the tortillas one at a time by laying a tortilla in the oil, and after about 10 seconds, use tongs to flip it over. Continue to push down in the oil every few seconds. When the bubbling starts to stop and the tortilla has darkened a bit (usually about a minute of frying time), remove it from the oil and drain it on paper towels. Immediately sprinkle a pinch of salt on the hot tortilla.
  • When fried just long enough, they will be completely crisp when cooled. You may need to test a couple at first, and adjust the heat until they cook just right.

Prepare the Beans

  • Heat the pork lard (or bacon grease or vegetable oil) over medium heat in a medium-sized saucepan.
    1 tablespoon pork lard
  • Add the onions and sauté, stirring often, until they are soft, about 4 minutes. Add the garlic and sauté until aromatic, about another 30 seconds.
    1 medium onion, 3 cloves garlic
  • Add the drained beans. Using a potato masher, or the back of a large wooden spoon, coarsely mash the beans, mixing in the onion and garlic as you go.
    2 15 oz. can black beans
  • Add enough of the reserved liquid to give the beans a spreadable consistency, not too thick, but also not too thin.
  • Taste and season with salt, typically about ½ teaspoon. Cover and set aside.
    ½ teaspoon Kosher salt

Prepare the Topping

  • When you are ready to serve, set out the shredded chicken, the crema (or thinned sour cream), corn salsa and cheese.
  • Gently re-heat the beans if necessary.
  • Meanwhile, in a large bowl, mix together the vinegar and olive oil. Toss in the lettuce and season with ¼ teaspoon salt.
    2 tablespoon apple cider vinegar, 1 tablespoon extra-virgin olive oil, 2 cups romaine lettuce

Building the Tostadas

  • One by one, layer the tostadas by spreading each fried tortilla with about 2 heaping tablespoons of beans (if too thick, thin with a little water).
  • Spread on two tablespoons of the chicken, then ¼ cup of the dressed lettuce, and then about ¼ to ½ cup of the corn salsa.
  • Drizzle on a little of the crema (or sour cream) and sprinkle generously with the crumbled cheese.
    ¾ cup crema, 1 cup cotija cheese
  • Arrange tostadas on a 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. 
Shredded rotisserie chicken is a decent substitution for roasted chicken.  Both the chicken and the salsa can be made several days in advance. Be sure to bring them to room temperature (or warm gently in the microwave) before serving. 
The tortillas can be fried several hours before serving. Don't place them in a container as they may get soft.  Store-bought tostada shells are perfectly fine, too. If using store-bought, you'll want to heat them in la ow-temp oven (225°F) for about 10 minutes before serving. 
These tostadas are best served fresh. Leftovers will keep for a day or two, but the shells will become a bit soft. 

Nutrition

Calories: 199kcal | Carbohydrates: 16g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 325mg | Potassium: 135mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1221IU | Vitamin C: 2mg | Calcium: 160mg | Iron: 1mg

POST UPDATE: This recipe was originally published in March 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in June 2023!

Homemade Detroit-Style Pizza

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If you are a fan of pizza (and who isn’t), you need to prepare yourself for this one.

Detroit is a U.S. city known for automobiles, Motown, wonderful people, and now: Pizza! This style of pizza has been popular in Detroit for decades, but somehow, it stayed somewhat of a secret. That is until recent years. Once you taste it, you’ll wonder why it’s not the most famous pizza in the world. It’s really that good.

An overhead view of a whole Detroit-style pizza in a rectangular steel pan with two parallel stripes of red sauce on top of the pizza.

How To Make Homemade Detroit-Style Pizza

Similar to the strict guidelines for making authentic Neapolitan pizza, there are some pretty solid rules to follow when attempting to make authentic Detroit-style pizza.

We studied the masters for making this kind of pizza, including the award-winning Peter Reinhart, and put together a recipe that produces one of the best (if not the best) pizzas we’ve ever made, served, or consumed.

 

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!

The Ingredients and Tools You Will Need

It’s important to remember the most important parts of this pizza are the cheese and the dough. Everything else is important, but you need to get these two components right. To make it truly authentic, you may need to order a few items online.

Here’s What To Have on Hand</h4)

For the Dough:
Flour – This is important. You need to use unbleached bread flour, not all-purpose or even Italian ‘OO’
Salt – Kosher
Yeast – We use Instant, or Rapid-Rise
Water – It needs to be cool, 75 to 80°F
Olive oil – You’ll need to have plenty on hand, you’ll see why

The Pizza Ingredients:
Cheese – Brick is traditional, but a combination of Monterey Jack and Mozzarella will work, too. Cut them into small ¼-inch cubes
Pepperoni – We love to get Boar’s head natural-casing pepperoni and slice it into ¼-inch rounds.

For the Sauce:
Oil – Olive oil, or butter
Garlic – Minced
Tomatoes – Crushed, be sure to go with a top-notch variety
Seasonings – Dried oregano, basil, salt, pepper, and red pepper flakes
Vinegar – Red wine

The Tools:
Pan – Traditional is a steel (blue steel) pre-seasoned 10×14″ pan. We got ours from DetroitStylePizza.com. You can also use a 9×9″inch metal baking dish, or even a 9-inch round metal cake pan.
Bench scraper – This is very helpful in helping you work the dough without over-handling it. It’s also helpful in getting the pizza out of the pan after it bakes. A metal spatula will help, too.
Stand mixer – This makes it easy to bring the dough together, but a bowl with a wooden spoon and your oiled hand will work just fine, too.

EXPERT TIP: The dough will be very sticky. It’s important to keep your hands oiled. As you dimple, stretch, and fold, the dough will relax and the gluten will get to work.

An overhead view of a pair of hands dimpling pizza dough in a rectangular pan that has been oiled and then another view of the same dough that has been stretched to the corners of the pan.

Tips for Making Authentic Detroit-Style Pizza

Use a Deep Dish Pan: This pizza is known for its thick, crispy crust and deep dish pan. Use a square or rectangular pan that is at least 2 inches deep to achieve the signature crust. Take note in the recipe (and in the Notes) of how much dough and cheese you’ll need to use for each sized pan. 

Let the Dough Rise Properly: The dough is a crucial component of this pizza. Let the dough proof in the refrigerator for 12 to 72 hours first, and then let it proof in the pan for at least 2 hours before baking to achieve a light and airy texture. And only use bread flour.

Use the Right Cheese: It is traditionally made with Wisconsin brick cheese, which has a mild flavor and melts easily. You can also use a combination of mozzarella and cheddar cheese for a similar flavor.

Add Toppings Carefully: Add half of the dough before it proofs. Then add the rest of the cheese and toppings. Make sure you’ve got cheese along the edges of the dough and pan because this will create the classic caramelization.

An overhead view of a person holding small cubes of brick cheese with one hand and placing those cubes into pizza dough in a Detroit-style pizza pan.

How To Remove the Pizza From the Pan

Before you bake the pizza, be sure you have liberally oiled the bottom of the pan and the sides. The dough will seem oil, but it will bake into the dough as it cooks and prevent the dough from sticking to the pan.

Once you remove the pizza from the oven, use a kitchen towel to hold the pan in place and carefully run a sharp knife around all four edges of the pan.

Next, use your bench scraper, or a large thin metal spatula, to fully separate the pan from the sides of the pan.

Carefully work two large metal spatulas under the pizza to free it from the bottom. This may take a little maneuvering. Now, use both spatulas to carefully lift the pizza from the pan. Don’t worry, the crust is solid and should not break apart.

An close-up view of the end corner of a pan pizza with caramelized edges and crispy pepperoni on top.

How To Serve

A 10×14-inch pizza is typically cut into 6 pieces. This is traditionally referred to as a “4-corner” pizza.

When serving to a crowd, you could easily cut it into 12 pieces.

A pizza cutter works just fine, but find using a large sharp knife works best for cutting cleanly through the crust.

The pizza is definitely best served piping hot right out of the oven.

An overhead view of a deep-dish pepperoni pizza that has been cut into six squares.

This pizza is so good mainly because of the crust.

It’s basically bread that has been lightly fried in the pan.

Adding half of the cheese into the dough before it rises ensure you’ll get the most buttery, insanely delicious crust in the world. Truly spectacular.

A slice of Detroit-style pizza being raised above the pizza with a metal spatula.

Other Homemade Pizza Recipes to Try

It is unlikely that we ever met a pizza that we didn’t like. Here are some of our favorite pizza recipes that you will most likely love, too.

Chicago-Style Deep Dish Pizza
Thin-Crust Pizza with Soppressata, Mushrooms, and Black Olives,
BLT Pizza with Pesto Sauce
Deep Dish Pizza with Sausage and Spinach
Grilled Pulled Pork Pizza with BBQ Sauce
BBQ Chicken Pizza
Grilled Portabella BLT “Pizzas”

These are all extremely delicious pizzas, but, folks, isn’t this Detroit-style pizza calling your name right now?

A straight-on view of a person grating a block of Romano cheese over a slice of Detroit-style pizza with pepperoni on top.

Folks, if you’re like us, you’ve eaten a lot of pizza throughout your life.

Like so many things in life, some pizzas are better than others.

This pizza right here, is in the running to be the absolute best pizza of them all. Wait until you try it.

Every time we serve this, our guests can’t stop raving about it. It goes in minutes.

A square piece of Detroit-style pizza with a bite taken out of it and sitting next to a tall glass of beer.

Ready to make the best pizza this side of, well, Detroit? 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 Red Stripe Detroit-Style Pizza that has been cut into four squares.
Print Recipe
5 from 1 vote

Homemade Detroit-Style Pizza

This may be the best pizza you will ever make or eat. To get the very best results, take the time to let the dough sit at least twelve (or up to 72) hours covered in the fridge. This recipe makes enough for two 10x14" pans. You can easily freeze the dough you don't use, or use the extra in a 9x9" metal pan.
Prep Time30 minutes
Cook Time17 minutes
Resting and Proofing1 day
Total Time1 day 47 minutes
Course: Entree / Pizza
Cuisine: American / Italian
Servings: 8
Calories: 174kcal
Author: Kris Longwell

Equipment

  • Stand mixer Or bowl with a wooden spoon
  • 2 9x14 steel pans See NOTES
  • Bench scraper Or spatula
  • 2 metal spatulas

Ingredients

For the Dough

  • 4½ cups unbleached bread flour
  • 1¾ teaspoon Kosher salt
  • 1¼ teaspoon Instant yeast
  • 2 cups water cool, 75 to 85°F
  • 2 tablespoon olive oil plus more for stretching

For the Sauce

  • 2 tablespoon olive oil
  • 3 cloves garlic minced
  • 2 teaspoon oregano dried
  • ¼ teaspoon red pepper flakes
  • 1 28 oz can crushed tomatoes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon sugar
  • ½ teaspoon Kosher salt

Finishing the Pizza

  • 12 oz brick cheese cut into ¼-inch cubes, See NOTES
  • 1 cup pepperoni sliced
  • ½ cup Romano cheese grated, optional

Instructions

Make the Dough (In Advance)

  • In the bowl of a stand mixer (or in a large bowl), use the paddle attachment to combine the flour, salt, and yeast.
    4½ cups unbleached bread flour, 1¾ teaspoon Kosher salt, 1¼ teaspoon Instant yeast
  • Pour in the water and turn your mixer on low for 30 seconds (or use a wooden spoon to incorporate the water into the flour mixture in a bowl). The dough will be very wet and shaggy (not forming a ball).
    2 cups water
  • Add 2 tablespoon of olive oil and turn the mixer on medium-low for another 30 seconds (or mix thoroughly with a wooden spoon). Let the dough rest for 5 minutes. Increase the mixer speed to medium and mix for another 45 seconds. The dough will still be very sticky.
    2 tablespoon olive oil
  • Spread about 1 to 2 tablespoon of olive oil on a smooth surface. Oil your fingers and a bench scraper (or metal spatula) and remove the dough from the bowl and place on the oiled surface. Use your fingers to flatten the dough into a rough rectangle. Cover the dough with a kitchen towel and let is rest for 5 minutes.
  • Use an oiled bench scraper and your oiled fingers to bring the right side of the dough over to the center of the dough. Do the same with the left side, and then bring the lower half up, and then the upper half. Flatten again to another rectangle. Cover with a kitchen towel and let rest for another 5 minutes. Repeat this process 3 more times. (See Video for reference).
  • Pick the dough up and form it into a ball. Place in an oiled bowl and cover with plastic wrap. Place in the refrigerator for 12 to 72 hours.
  • 4 hours before baking, you'll need to remove the dough from the refrigerator.
  • Add 2 tablespoon of oil to your pan(s) and use your fingers to rub it all over the bottom of the pan and the sides, too.
  • If using two 10x14" pans, you'll need to split the dough in half. If using just one 10x14" pan, you'll need 1 lb of dough. If using a 9x9" pan, you'll need 12" of dough. Any leftover dough can be kept covered in the fridge for another 24 hours, or can be frozen for up to 2 months.
  • Place the dough in the oiled pan and use your fingers to dimple the dough. Working from the center, begin to gently stretch the dough toward the sides of the pan. It won't reach the sides, but that's normal. Cover the pan with a kitchen towel, and let rest for 20 minutes. Repeat the process 2 or 3 more times. With each stretching, the dough will get closer to the sides of the pan, until it finally does extend to the edges.
  • Gently place half of the cubed cheese in the dough. Cover with plastic wrap and allow the dough to proof in a warm, non-drafty area for 2 to 3 hours until it has risen about ⅓ of the way up the sides of the pan. Now it's time to make the sauce.
    12 oz brick cheese

Make the Sauce

  • Heat the oil in a medium-sized saucepan over medium heat. Stir in the garlic, oregano, and red pepper flakes. Stirring often, sauté for about 30 seconds. Add the tomatoes, onion powder, garlic powder, sugar, and salt. Simmer for 30 minutes, stirring occasionally. Remove from heat and let completely cool.
    2 tablespoon olive oil, 3 cloves garlic, 2 teaspoon oregano, ¼ teaspoon red pepper flakes, 1 28 oz can crushed tomatoes, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 tablespoon sugar, ½ teaspoon Kosher salt

Finish the Pizza

  • Add a pizza stone to your oven and preheat your oven to 500°F. Do this about 30 minutes before baking.
  • Place half of the pepperoni on the top of the dough. Add the rest of the cheese, making sure to place the cubes of cheese along the edge where the dough meets the sides of the pan. (this causes the classic dark caramelization).
    1 cup pepperoni
  • Use a spoon or small ladle to add two or three "stripes" of sauce down the top of the pizza, lengthwise.
  • Place the pan on the pizza stone and bake for 8 minutes. Turn the pan, and bake for another 8 to 9 minutes, until bubbly and lightly browned on top. If desired, in the last two minutes, you can place the pan directly on the bottom of the oven, but be careful, don't let it burn!
  • Remove the pizza from the oven. Use a sharp knife to pry the edges of the pizza away from the sides. Then, use a bench scraper or metal spatula to completely free the pizza along the sides. Carefully use one or two spatulas to work under the pizza to free it from the bottom of the pan. Use two spatulas to lift the pizza from the pan. Place on a large cutting board.
  • Use a large knife, or pizza cutter, to cut the pizza into 6 squares (if using a 10x14" pan). Serve at once with grated Romano on the side, if desired.
    ½ cup Romano cheese

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. 
Brick cheese is perfect for this pizza (see link in the ingredients), but you can substitute half Monterey Jack and mozzarella. Muenster cheese is another excellent option. 
We love using a stick of natural-casing pepperoni from Boar's head. (See link in ingredients). But any type of sliced pepperoni will work. 
Be sure your pan is liberally oiled before adding the dough.
If using one 10x14" pan, you'll need 1 lb of dough and 12 ounces of cheese. If using a 9x9" pan, you'll need 12 ounces and 7.5 ounces of cheese. The leftover dough will keep in the fridge for another 24 hours and can be frozen for up to 2 months. 

Nutrition

Calories: 174kcal | Carbohydrates: 4g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 958mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 53IU | Vitamin C: 0.4mg | Calcium: 84mg | Iron: 1mg

NOTE: Much of this recipe is adapted from Peter Reinhart’s Perfect Pan Pizza book.

Egg McMuffin Recipe (Copycat)

by 2 Comments

You can’t get much more iconic than this classic fast-food breakfast sandwich.

Most of us love this beloved breakfast item from the perennial fast-food favorite, McDonald’s. You may think it’s impossible to improve upon it, and why would you? Let’s start with homemade English muffins. Throw in thick-cut Canadian bacon, perfectly cooked eggs, and melty American cheese. Through-the-roof delicious!

A person holding an egg mcmuffin copycat that has been wrapped in white wax paper.

How To Make Egg McMuffin Recipe (Copycat)

This amazing breakfast sandwich is actually so much easier to make in your very own kitchen than you might think.

What’s put our version over the top? Homemade English muffins and extra-thick slices of wonderfully smoked Canadian 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

None of the ingredients for our copycat version are exotic at all, but you will need to plan in advance when ordering the incredible smoked Canadian bacon.

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

English muffins – We’ve said it before, and we’ll say it again. Making these from scratch sets this sandwich apart. They can even be made 1 to 2 days in advance!
Canadian bacon – Store-bought is just fine, but it’s so thinly sliced. Order from Amana’s Meat Shop, and then you can slice it as thick as you like!
Eggs – Whole eggs cooked in your English muffin rings or a Mason jar lid to replicate the original McMuffin eggs!
Seasonings – All you need is a little salt and pepper
Cheese – Two layers of American cheese per sandwich is perfection!

EXPERT TIP: As mentioned, use muffin rings, or even the top of Mason jar lid to hold the eggs while you cook and steam them. Melt butter in large skillet, then crack the eggs into the rings. Use a fork to break open the yolks. Add a little water to the pan, and then set another heavy flat object (such as a cast-iron skillet) to keep the egg whites from leaking.

A person using a fork to bread an egg yolk open in a metal round disc that is cooking the whole egg in a skillet.

Tips for Perfect Egg McMuffin Recipe

Toast the English muffins: The classic Egg McMuffin is made with English muffins, which have a soft texture and a slightly crispy exterior. Toast the muffins lightly before assembling the sandwich to give them a crispy texture.

Cook the eggs perfectly: The key to a great Egg McMuffin is a perfectly cooked egg. You can use a round egg ring or a cookie cutter to shape the eggs into a round shape. Cook them over medium heat for about 8 minutes on medium-low heat. Don’t have the heat too high, or you’ll burn the underside. No need to flip the eggs.

Add the right kind of cheese: The classic Egg McMuffin is made with American cheese, which has a mild and creamy flavor. Add a slice of cheese (or better yet, two slices) on top of the egg while it’s still hot to allow it to melt.

Pick up quality Canadian bacon: We get ours from Amana Meat Shop and we slice our own. But, check your local deli, they can probably slice smoked Canadian bacon for you.

A person slicing discs of Canadian bacon from a large tube of the smoked meat on a cutting board with a chef's knife.

How To Serve

Besides being absolutely delicious, these homemade breakfast sandwiches are just so much fun to serve.

Make the English muffins in advance, and then bring it all together just before serving.

We love to wrap individual sandwiches in white wax paper, although, standard parchment paper works, too.

Serve them alongside Restaurant-Quality Hash Browns or Breakfast Potatoes for the perfect breakfast or brunch!

A straight-on view of a homemade egg mcmuffin sitting on a piece of white wax paper.

Other Classic “Copycat” Recipes to Try

Recreating your favorite restaurant and fast-food dishes is not only fun, but a chance for you to kind of ‘show off’ in the kitchen! These recipes take these well-known dishes and make the better, way better!

McDonald’s Big Mac
Taco Bell’s Cheesy Gordita Crunch
Dairy Queen’s DQ Dude (Chicken Fried Steak Sandwich)
TGI Friday’s Potato Skins
Panda Express’ Orange Chicken
Chipotle’s Chicken Burrito Bowl
Olive Garden’s Chicken Marsala

These are classic and unbelievably good. But, at the moment, isn’t this classic breakfast calling your name?

An overhead view of an Egg McMuffin copycat sandwich that is sitting on a wax pepper with the top toasted English muffin resting off to the side.

We’re not here to bad-mouth the classic Micky D breakfast sandwich. In fact, we’re craving them right now!

But, when you can go that extra distance and make it in the comfort of your own kitchen. You and your family will not believe how amazingly delicious it is!

It’s just as good as the original, even better!

A McDonald's Egg McMuffin sitting on a wooden cutting board next to a homemade Egg McMuffin on the other side.

Ready to make the best breakfast sandwich this of…well, McDonald’s? Go for it!

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

A person holding an egg mcmuffin copycat that has been wrapped in white wax paper.
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5 from 1 vote

Egg McMuffin Recipe (Copycat)

Making this classic sandwich at home is actually easier than you might think. Get everything you need to make the English muffins, and the rest comes together in a snap. The English muffin rings can also be used to cook the eggs!
Prep Time15 minutes
Cook Time25 minutes
Make the English Muffins2 hours 30 minutes
Total Time3 hours 10 minutes
Course: Breakfast / Brunch
Cuisine: American
Servings: 8
Calories: 392kcal
Author: Kris Longwell

Equipment

  • English muffin rings
  • 1 Large skillet such as a cast-iron
  • 1 medium skillet cast-iron works well, this will weigh down the egg holders

Ingredients

Instructions

Do Ahead

  • Prepare the English muffins (click the link in Ingredients for the recipe)
    8 English muffins

Make the Egg McMuffins

  • Heat one tablespoon of butter in a large skillet over medium heat. Working in batches, add the Canadian bacon and cook, flipping occasionally, until lightly browned on both sides. Set aside.
    3 tablespoon unsalted butter, 8 ¼-inch sliced Canadian bacon
  • In the same large skillet, add the rest of the butter and melt over medium-low heat. Place the rings in the skillet. Pour in about ½ cup of water around the rings. Crack one egg into each ring. Use a fork to break open the yolks. Add a pinch of salt and pepper over each egg. Cover with a large flat object, such as a medium-sized cast-iron skillet. Cook until yolks are fully set, about 8 minutes. Remove from the pan and gently press the cooked eggs from the rings.
    8 whole eggs, salt and pepper
  • Use a fork and then your fingers to split open each English muffin.
  • Toast the muffins, cut-side up, until just toasted. Remove and add two slices of cheese to each bottom muffin. If desired, return to the toaster oven (or low-temperature oven) and heat a minute or two longer until the cheese is melty.
    16 slices American cheese
  • Remove the muffins and place the cooked egg on top of the cheese, and then the seared Canadian bacon. Top with the top muffin 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. 
While store-bought English muffins are perfectly fine, making them from scratch is fun, and delicious, and can be done 1 to 3 days in advance. Store in an air-tight container or large zipper baggie. 
If you don't want to order the Canadian bacon, check with your local deli counter. They often have bulk Canadian bacon. Ask for ¼-inch slices (or thicker, if you prefer!). 

Nutrition

Calories: 392kcal | Carbohydrates: 28g | Protein: 18g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 1038mg | Potassium: 196mg | Fiber: 2g | Sugar: 1g | Vitamin A: 766IU | Vitamin C: 0.1mg | Calcium: 495mg | Iron: 2mg

Gourmet Beef Sliders

by 6 Comments

If you love a good hamburger, then you are going to flip for these sliders.

These may be cute little sliders, but when you take that first bite, you will not believe the combination of flavors. The rosemary-garlic aioli and caramelized onions put it all over the top. Perfect for outdoor BBQs and fun gatherings of friends and family.

A pyramid stack of gourmet beef sliders on a wooden cutting board.

How To Make Gourmet Beef Sliders

There is just so much to love about these sliders.

You can also use this recipe for regular-sized burgers.

The Ingredients You Will Need

To make the best beef sliders of all time, you need to go with top-notch ingredients. Here’s what we recommend:

Butter – Unsalted
Onion – Large white or yellow, sliced
Beef – Ground top sirloin, brisket, and beef short ribs are excellent choices, 85% lean is best
Seasonings – Kosher salt and freshly ground pepper are all you need. For more flavor, try our homemade BBQ rub.
Sliced cheese – Provolone, gouda, or white cheddar are all great options
Buns – Fresh is best!
Rosemary and garlic aioli – If you can, make it with homemade mayonnaise!

EXPERT TIP: We like to cook the burgers out on our grill. But you can also cook them on a griddle or cast-iron skillet on the stove. Cook to 135°F for medium (slightly pink in the center). Try using the sous vide technique for the most perfectly cooked burger.

Several beef slider patties on a hot gas grill with smoke coming from below the grates.

Tips for Perfect Gourmet Beef Sliders

Choose the right beef: Use ground beef with a higher fat content, such as 80/20 or 85/15. This will ensure that the sliders are juicy and flavorful. Make sure to season the beef with salt and pepper before forming the patties. Use a meat grinder to ground top sirloin, brisket, and beef short ribs.

Make the rosemary-garlic aioli from scratch: Making the aioli from scratch will give your sliders a fresh and flavorful taste. Use fresh rosemary, garlic, and high-quality olive oil for the best results. You can also add a little lemon juice or Dijon mustard for extra flavor.

Caramelize the onions: Caramelizing the onions will add a sweet and savory flavor to the sliders. Slice the onions thinly and cook them over low heat with a little butter or oil until they are golden brown and tender. You can also add a pinch of sugar to help them caramelize.

Toast the buns and melt the cheese: To assemble the sliders, toast the buns lightly and melt the provolone cheese on top of the patties. This will add a crispy texture to the buns and make the cheese gooey and delicious. Spread the rosemary-garlic aioli on the buns and top the patties with the caramelized onions. Serve hot and enjoy!

A fork being used to place caramelized onions onto a beef slider topped with melted provolone cheese.

How To Serve

These sliders are always a crowd favorite.

You can prepare the aioli a few hours in advance (just give it a good stir before stirring), and you can make the caramelized onions in advance, too. Reheat on the stove until sizzling.

Get a nice big platter and stack the sliders. You will be amazed at how fast they go.

A close-up view of a slider that consists of a toasted slider bun with rosemary-garlic aioli, beef patty, melty provolone cheese, and topped with caramelized onions.

Other Classic Burger Recipes to Try

Nothing spells good times much more than a juicy, delicious burger. Here are some of our all-time favorites that you’ll want to try:

Smoked Steakhouse Burger
Rockin’ Black and Bleu Burger
Swiss and Mushroom Burger
Bulgogi Burgers with Kimchi
Epic “Big Mac” Copycat
Curry Turkey Burgers with Grilled Pineapple
Bratwurst Sliders with Beer Cheese
Salmon Burgers
Best-Ever Veggie Burger

These are all absolutely incredible, but in the meantime, isn’t the slider calling your name?

A close-up view of a gourmet beef slider on a toasted bun with a rosemary-garlic aioli sauce, melted provolone cheese, and caramelized onions.

Folks, you just will not believe the flavor of these gourmet sliders.

Epic hardly begins to describe it!

If you want to impress your guests, you must make these burgers. They are incredibly juicy, tasty, and so much fun!

A close-up view of a person holding a beef slider that has a bite taken out of it.

Ready to make the very best sliders in the entire world? 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 pyramid stack of gourmet beef sliders on a wooden cutting board.
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5 from 1 vote

Gourmet Beef Sliders

Gourmet Beef Sliders are amazing with caramelized onions, fresh sirloin beef, rosemary aioli, and melty provolone cheese! A guaranteed hit!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: American, Entree / Cookout
Cuisine: American
Servings: 4 people
Calories: 568kcal
Author: Kris Longwell

Equipment

  • Gas or charcoal grill, indoor grill, or cast-iron skillet (for the stove) or best results use the sous vide technique.

Ingredients

  • 1 cup rosemary aioli
  • 2 tablespoon unsalted butter
  • 3 large onions sliced
  • 1½ lbs ground sirloin 85%..formed into 2.5 ounce patties (for sliders)
  • Kosher salt and fresh ground black pepper
  • 8 slices provolone
  • slider buns

Instructions

Do Ahead

  • Make the rosemary-garlic aioli and refrigerate (covered) for up to 1 day.

Make the Caramelized Onions

  • In a large skillet, melt the butter over medium heat.
    2 tablespoon unsalted butter
  • Add the onions and cook until caramelized and browned, about 35 to 40 minutes. A pinch of salt and pepper and stir. Set aside, but keep warm.
    3 large onions

Prep and Cook the Burgers

  • Salt and pepper each side of the patties.
    1½ lbs ground sirloin, Kosher salt and fresh ground black pepper
  • Press an indention with your fingers/thumbs in the center of the patty.
  • Heat your grill to medium heat, or heat your skillet to medium heat. Or use your sous vide machine to heat to 145°F. Cook the meat until internal temperature reaches 145°F (for medium).
  • If using your cast-iron skillet, add 1 tablespoon of oil.
  • Once fully heated, add the patties. Cook on one side for about 4 minutes. Then flip. Cook on the other side for about 4 minutes.
  • In the last minute, add the cheese.
    8 slices provolone
  • Meanwhile, slice the buns, butter them, and place under the broiler for about 3 minutes (keep an eye on them! Time varies depending on oven).
    slider buns
  • Remove burgers from heat source.
  • Smear the aioli on each bottom bun. Place the burger on the aioli and then top it with a pile of warm caramelized onions. Place the top bun on the slider and serve at once.
    1 cup rosemary aioli

Video

Notes

See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel. 
For the best burger, we recommend purchasing top sirloin, brisket, and/or beef short ribs, grinding the meat, and then forming the patties. For perfectly cooked burgers, use the sous vide technique. 
The rosemary-garlic aioli can be made a day in advance. Keep covered in the fridge and stir again before stirring. The onions can be made several hours in advance. Reheat on the stove over medium-low heat until sizzling. 

Nutrition

Calories: 568kcal | Carbohydrates: 13g | Protein: 48g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 184mg | Sodium: 610mg | Potassium: 746mg | Fiber: 2g | Sugar: 7g | Vitamin A: 338IU | Vitamin C: 8mg | Calcium: 471mg | Iron: 4mg

POST UPDATE: This recipe was originally posted in April 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in May 2023!

Carrot and Raisin Salad

by 2 Comments

We love side dishes that almost upstage the main dishes. In our books, this is one of those recipes.

The flavor of this salad is so satisfying.  The touch of curry may sound odd, but, it gives a depth to this salad that makes it one of our all-time favorites. Making homemade curry powder is easy and so wonderful!

An oval white serving bowl filled with carrot and raisin salad with a gold serving spoon inserted on the side of the bowl.

How To Make Carrot and Raisin Salad with Curry Dressing

You really will be surprised at how easy it is to make this carrot salad.

The dressing is simple, and as mentioned, the hint of curry is the perfect match against the sweet raisins and the flavorful carrots.

Store-bought curry is perfectly fine, but, honestly, there are so many types of curry powder, when you make your very own, you know exactly what you’re getting.

 

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 salad are pretty simple. Fresh is best, but pre-packaged will work, too.

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

Mayonnaise – Homemade is easy and so good, but store-bought is just fine
Curry powder – Same as the mayo, it’s amazing how simple it is to make from scratch, but store-bought works, too
Salt – Kosher
Cayenne – A little adds a tiny kick, double or triple the amount for more heat
Lemon – Fresh is best
Carrots – Shredded. We love to use our food processor to shred fresh carrots, but packaged pre-shredded is perfectly fine
Raisins – Make sure they are fresh and very juicy
Parsley – Go with fresh here, if at all possible

EXPERT TIP: The dressing can be made up to 24 hours in advance. We do recommend letting the salad sit with the dressing for at least 1 hour in the refrigerator before serving.

A creamy curry dressing being poured over a bowl filled with raisins, chopped parsley, and strips of fresh carrots.

Tips for Perfect Carrot and Raisin Salad with Curry Dressing

Use fresh and high-quality ingredients: The success of any salad depends on the quality of the ingredients used. Make sure to use fresh and crisp carrots, plump and juicy raisins, and high-quality curry powder for the dressing.

Balance the flavors: The dressing should be well-balanced with the right amount of sweetness, tanginess, and spiciness. Taste the dressing before adding it to the salad and adjust the flavors as needed. You can add a little honey or maple syrup to balance the tanginess of the dressing.

Let it marinate: Once you have mixed the salad and dressing, let it sit in the refrigerator for at least an hour before serving. This will allow the flavors to meld together and the raisins to plump up.

An overhead view of an oval white serving bowl filled with carrot and raisin salad with curry dressing.

Other Side Salad Recipes to Try

This particular salad is always a hit when we serve it, especially at backyard BBQs, potlucks, and family gatherings. Here are some other side salads that always garner rave reviews:

Fresh Strawberry and Spinach Salad with Avocados
Creamy Horseradish Potato Salad
Warm Potato Salad with Bacon Vinaigrette
Avocado-Lime Slaw
Zesty Roasted Corn and Black Bean Salad
Cucumber and Dill Salad
Watermelon Cucumber Salad with Feta and Basil
Cajun Pasta Salad

These are all amazing, but in the meantime, isn’t this salad calling your name?

A close-up view of a carrot and raisin salad with homemade curry dressing in a white serving bowl.

There are so many things to love about this incredible salad.

It’s not run-of-the-mill. It’s unique. And it also happens to be beautiful.

But most of all, it’s delicious.

A person using a large serving spoon to lift a helping of carrot and raisin salad from a bowl.

Ready to make the very best side salad in town? Go for it!

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

An oval white serving bowl filled with carrot and raisin salad with a gold serving spoon inserted on the side of the bowl.
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Carrot and Raisin Salad with Curry Dressing

This carrot and raisin salad is amazing. So unique and always a hit. The hint of curry gives this salad an amazing depth when mixed with the mayo and other ingredients. The dressing can be made up to 24 hours in advance.
Prep Time15 minutes
Curry Powder Preparation20 minutes
Total Time35 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 6 people
Calories: 368kcal
Author: Kris Longwell

Ingredients

  • ¾ cup mayonnaise
  • 2 teaspoon curry powder
  • 2 teaspoon Kosher salt
  • ¼ teaspoon cayenne
  • Juice of 1 lemon
  • 1 lb carrots peeled and shredded (about 4 cups)
  • 2 cups raisins
  • ¼ cup parsley fresh, chopped

Instructions

  • In a medium bowl, mix the mayonnaise with the curry, salt, cayenne, and lemon juice. Set aside.
    ¾ cup mayonnaise, 2 teaspoon curry powder, 2 teaspoon Kosher salt, ¼ teaspoon cayenne, Juice of 1 lemon
  • Place the carrots, raisins, and parsley in a large bowl. Pour the dressing over the top and then use a wooden spoon to stir until all ingredients are well coated.
    1 lb carrots, 2 cups raisins, ¼ cup parsley
  • Refrigerate for an hour or up to 4 hours to allow the flavors to develop. Give the salad a good stirring again before serving. Garnish with a little more parsley on top, 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. 
The dressing can be made up to 24 hours in advance. Keep covered in the fridge until ready to use. 
The salad can be assembled up to 4 hours before serving. Let the salad sit out for 30 minutes before serving. Toss well with a large spoon before serving. 
Leftovers will keep covered in the fridge for several days, although this salad is definitely best served the same day it's prepared. 
NOTE: If you make the mayo from scratch, remember: Although the risk of contracting illness from raw eggs is minimal, those with a compromised immune system should avoid consuming them.

Nutrition

Calories: 368kcal | Carbohydrates: 46g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 1020mg | Potassium: 672mg | Fiber: 6g | Sugar: 4g | Vitamin A: 12900IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 2mg

POST UPDATE: This recipe was originally published in May 2015, but was updated with improved tweaks to the recipe and new tips and photography with a fabulous new video in May 2023!
NOTE: This recipe is adapted from Chef Donald Link’s cookbook: Real Cajun.

Homemade Chicken Pad Thai

by 9 Comments

Thai food is so deep in flavor and steeped in tradition.

And this dish is about as classic as they come. Of course, we also love our Shrimp Pad Thai, but we love chicken, too. You may need to make a run to your local Asian market to grab an ingredient, or two, or just order them online. And this dish comes together quickly!

Two white bowls filled with chicken pad Thai with a small bowl of peanuts nearby.

How to Make Chicken Pad Thai

Like most stir-fry dishes, this dish comes together very quickly.

For that reason, it’s very important to have all of your ingredients prepped and ready to go before you start to stir-fry.

 

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

The Ingredients You Will Need

Many of the following ingredients can be found in the Asian section of most well-stocked supermarkets. If not, you can find them at an Asian market or online.

Here are the ingredients for chicken Pad Thai:

For the Sauce:
Tamarind sauce (or paste)
Fish sauce
Soy sauce
Brown sugar
Rice vinegar

For the Pad Thai:
Vegetable oil
Onion, chopped
Garlic, minced
Egg
Boneless, skinless chicken breast
Extra-firm tofu
Bean sprouts
Sriracha
Scallions
Chopped roasted peanuts
Lime

Substitutions:

  • If you cannot find flat rice noodles, you can use dried rice noodles or even spaghetti as a substitute.
  • For a vegetarian or vegan pad Thai, you can substitute the chicken with tofu or vegetables like mushrooms or broccoli.
  • If you cannot find fish sauce, you can use soy sauce and oyster sauce as a substitute.
  • For the rice vinegar, you can use white vinegar or apple cider vinegar as a substitute.
  • If you cannot find bean sprouts, you can use sliced cabbage or shredded carrots instead.

EXPERT TIP: Be sure to push the cooked chicken and onions off to the side of your wok or skillet before adding the eggs. And then once you added the eggs, stir them constantly until they are nicely scrambled, and then incorporate them with the chicken and tofu. This only takes a couple of minutes.

A person adding a couple of raw eggs into a wok that has cooked chicken pieces and onion pushed to one side.

Tips for Perfect Chicken Pad Thai

Use fresh ingredients: The key to making delicious Pad Thai is using fresh and high-quality ingredients. Use fresh vegetables, high-quality chicken, and fresh herbs to enhance the flavor of the dish.

Soak the noodles properly: Soaking the noodles properly is crucial to achieving the perfect texture. Soak the noodles in warm water for at least 30 minutes before cooking to ensure they are soft and pliable.

Don’t overcook the chicken: Overcooking the chicken can make it dry and tough, which can ruin the dish. Cook the chicken just until it is no longer pink and remove it from the heat to avoid overcooking. You can add it back into the dish later to finish cooking.

EXPERT TIP: We can’t express enough the importance of mise en place (everything in place) for this dish. Once you start cooking, it cooks very quickly. You’ll need to have all ingredients prepped and ready to go, including putting together sauce.

A person pouring a tamarind and soy sauce mixture into a wok filled with noodles, chicken, peanuts, and tofu.

How To Serve

Chicken Pad Thai is typically served hot and garnished with chopped peanuts, lime wedges, and extra bean sprouts. If desired, you can also sprinkle on fresh herbs such as cilantro or Thai basil.

You can serve it in a large bowl or on individual plates.

To serve, simply ladle the Pad Thai into bowls or plates and sprinkle with the garnishes. The lime wedges can be squeezed over the dish to add a tangy flavor. It can be served as a main dish for lunch or dinner, and it pairs well with a side of steamed vegetables or a fresh salad. Enjoy it with a cold drink like iced tea or a cold beer to complete the meal.

An overhead view of chicken pad Thai that has just been stir-fried in a wok with a wooden spatula off to the side.

Other Classic Asian Recipes to Try

Asian cuisine is so delicious and deeply flavorful. Here are some of our favorites that you’ll want to make in your very own kitchen:

Shrimp Pad Thai
Thai Beef with Red Curry
Thai Beef Salad
Thai Green Curry Chicken
Korean Bulgogi Beef Lettuce Wraps
Kung Pao Shrimp
Chicken Pho
Pork Dumplings with Peanut Sauce
Vegetable Stir-Fry
Classic Chicken Fried Rice
Mongolian Beef

These are all so amazing, but aren’t you craving this bowl of deliciousness right now?

A straight-on view of a white bowl filled with chicken pad Thai topped with bean sprouts, scallions, and a lime wedge off to the side.

This dish is so delicious and simple to prepare.

It easily feeds 2 people with a little leftover. You can double the recipe to feed 4 to 6 hungry folks.

If you don’t have a wok, you can easily prepare the dish in a large skillet. Have fun!

A pair of chopsticks lifting rice noodles from a bowl filled with chicken pad Thai.

Ready to make the best Thai dish this side of Bangkok? 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 white bowl filled with homemade chicken pad Thai with a pair of chopsticks on the side of the bowl.
Print Recipe
5 from 2 votes

Homemade Chicken Pad Thai

This is the ultimate Classic Chicken Pad Thai! So satisfying and real Thai flavor. If you can't find any of the ingredients in your local markets, they can easily be ordered online.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Entree
Cuisine: Thai
Servings: 2 people
Calories: 642kcal
Author: Kris Longwell

Equipment

  • Wok, or large sturdy skillet/pan

Ingredients

For Sauce

  • 3 tablespoon tamarind paste
  • 3 tablespoon fish sauce
  • 2 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoon brown sugar

For the Pad Thai

  • 6 oz rice noodles
  • 2 tablespoon vegetable oil
  • ½ onion
  • 2 cloves garlic minced
  • 6 oz chicken breast cut into strips
  • 6 oz extra-firm tofu cut into bite-sized cubes
  • 2 large eggs
  • 1 cup bean sprouts divided
  • 5 scallions cut into 1-inch strips
  • ½ cup roasted peanuts roughly chopped, divided
  • 1 tablespoon sriracha sauce more for extra heat
  • 1 lime cut into wedges, for garish

Instructions

  • Mix all of the sauce ingredients in a small bowl and set aside.
    3 tablespoon tamarind paste, 3 tablespoon fish sauce, 2 tablespoon soy sauce, 1 tablespoon rice vinegar, 3 tablespoon brown sugar
  • Meanwhile, bring 4 cups of water to a boil. Place the rice noodles in the boiling water and cook for 5 minutes, or until very soft, stirring occasionally. Drain and rinse with cool water. Set aside.
    6 oz rice noodles
  • Heat the oil in a wok over high heat. Add the onions and stir-fry for 2 minutes, or until just starting to soften. Add the garlic and cook for another 30 seconds, stirring often.
    2 tablespoon vegetable oil, ½ onion, 2 cloves garlic
  • Add the chicken and tofu and cook until the chicken is just cooked, about 2 to 4 minutes.
    6 oz chicken breast, 6 oz extra-firm tofu
  • Push the chicken mixture to one side of the wok and add the eggs to the other side. Use your spatula to constantly stir the eggs until cooked and scrambled. Mix the chicken mixture into the eggs.
    2 large eggs
  • Stir in half of the bean sprouts. Add the cooked noodles and stir to incorporate. Cook for about 1 minute.
    1 cup bean sprouts
  • Pour in the sauce, half of the peanuts, and the scallions. Stir to incorporate and cook for about 1 to 2 more minutes. Stir in the sriracha sauce.
    5 scallions, ½ cup roasted peanuts, 1 tablespoon sriracha sauce
  • Serve immediately with the remaining peanuts and sprouts for garnish, as well as lime wedges.
    1 lime

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. 
Tamarind sauce (or paste) can be found at your local Asian market or online (see link in the blog post). The fish sauce can be substituted with 2 tablespoon soy sauce and 1 tablespoon oyster sauce. (no need to add additional soy sauce). 
For added heat, increase the sriracha sauce and add 1 to 3 tablespoon of hot chili oil.
Leftovers will keep for several days, although this dish is definitely best served freshly from the wok. We don't recommend freezing pad Thai. 

Nutrition

Calories: 642kcal | Carbohydrates: 126g | Protein: 51g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 240mg | Sodium: 1498mg | Potassium: 1370mg | Fiber: 9g | Sugar: 34g | Vitamin A: 644IU | Vitamin C: 32mg | Calcium: 211mg | Iron: 6mg

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

Easy Texas Sheet Cake

by 1 Comment

If you’re looking for a quick and delicious dessert that’s sure to please, look no further.

This classic recipe is a crowd-pleaser that’s perfect for any occasion, from potlucks to family dinners. And the best part? It’s incredibly easy to make, even if you’re not an experienced baker. It’s the perfect dessert after a BBQ featuring favorites such as Black and Bleu Burgers, Chicken Kabobs, and BBQ Shrimp. The perfect ending to a perfect meal!

A perfectly square piece of chocolate sheet cake topped with chopped pecans sitting on a white dessert plate.

We love so many things about this incredible cake.

First and foremost is how delicious it is. But, it’s also so simple to prepare!

 

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!

Ingredients

When it comes to making this epic dessert, it’s important to have all the necessary ingredients on hand.

Here are the ingredients we will need for the cake:

  • Sugar – Granulated
  • Water – Room temperature
  • Oil – Canola or vegetable
  • Buttermilk – Either whole or low-fat will work
  • Butter – Unsalted
  • Eggs – Lightly beaten
  • Vanilla extract – We love Madagascar vanilla
  • Flour – All-purpose
  • Cocoa powder – Unsweetened
  • Cinnamon – Ground
  • Baking soda – check the expiration date, make sure it’s fresh
  • Salt – Kosher

Here are the ingredients we will need for the icing:

  • Butter – Unsalted
  • Milk – Whole
  • Confectioners’ sugar – Also known as Powdered Sugar
  • Cocoa powder – Unsweetened
  • Vanilla extract – We love Madagascar vanilla
  • Salt – Kosher
  • Cinnamon – Ground
  • Chopped pecans – Optional, use as many or as little as you desire

EXPERT TIP: Traditionally, this cake is baked in what’s referred to as a half sheet pan. The dimensions are 13″x18.” You can also make it in a 10″x15″ pan, but the cake will be thicker because the pan is not as large. You can also make this in 9×13 dish, but you won’t get the traditional thickness for the cake.

A liquid chocolate cake batter poured from a glass bowl into a half sheet pan.

The Tools You Will Need

Before you get started, let’s make sure you have all the necessary equipment. Here’s what you’ll need:

  • A 13×18-inch half-sheet pan (or jelly roll pan). A 10×15-inch or standard baking pan will work in a pinch. 
  • Non-stick cooking spray
  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Spatula
  • Toothpick

EXPERT TIP: It’s important to pour the icing over the cooled cake while it’s still warm. We let the cake rest in the pan for 10 minutes to cool before adding the icing. This gives you just enough time to prepare the icing as soon as the cake comes out of the oven. Then, for clean slicing, let the cake cool completely before cutting.

Warm chocolate frosting being transferred with a red spatula from a glass bowl onto the top of a chocolate Texas sheet cake in a sheet pan on a baking rack.

Tips and Tricks

Making a Texas Sheet Cake is easy, but there are a few tips and tricks that can help you get the perfect texture and flavor every time. Here are some tips that we’ve learned over the years:

  • Use good quality cocoa powder. The chocolate flavor is the star of this cake, so it’s important to use a cocoa powder that you love. We like to use Dutch-processed cocoa powder for a richer, more intense chocolate flavor.
  • Don’t overmix the batter. Overmixing can lead to a tough, dense cake. Mix the batter just until everything is combined and there are no lumps.
  • Use room temperature ingredients. This helps everything mix together more easily and can lead to a more evenly baked cake.
  • Let the cake cool for at least 10 minutes before frosting. If the cake is too hot, the frosting can melt and slide off. Letting it cool ensures that the frosting will stick and stay put.
  • Warm the frosting before spreading it on the cake. This helps the frosting spread more easily and creates a smooth, glossy finish. You can warm the frosting in the microwave or on the stovetop.
  • Store the cake at room temperature. This cake is best enjoyed within a day or two of baking, but it can be stored at room temperature in an airtight container for up to 3 days.
  • Freeze the cake for longer storage. If you want to keep the cake for longer, it can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn.

By following these tips and tricks, you’ll be able to make an Easy Texas Sheet Cake that is perfectly moist, chocolatey, and delicious every time.

An overhead view of a sheet pan half filled with Texas sheet cake that has been cut into squares with a metal spatula holding one of the square near the edge of the pan.

Variations and Additions

When it comes to Texas Sheet Cake, the possibilities for variations and additions are endless. Here are a few ideas to get you started:

Chocolate Cake Variations

While the classic cake is made with chocolate cake, you can switch things up by using different cake flavors. Try making a vanilla sheet cake, or a marble sheet cake by swirling chocolate and vanilla cake batter together. You can also add in different mix-ins like chocolate chips or chopped nuts.

Flour Options

Most Texas Sheet Cake recipes call for all-purpose flour, but you can experiment with different types of flour for a slightly different texture and flavor. Try using cake flour for a lighter, more tender crumb, or whole wheat flour for a nuttier, heartier cake.

Icing Options

While the classic Texas Sheet Cake is topped with rich chocolate icing, you can switch things up by using different icing flavors. Try making a vanilla icing, or a cream cheese icing for a tangy twist. You can also experiment with different textures and consistencies, like a glaze or a whipped frosting.

Nutty Additions

Chopped walnuts are a classic addition to Texas Sheet Cake, but you can switch things up by using different nuts or adding in other mix-ins. Try using pecans, almonds, or hazelnuts, or adding in shredded coconut or dried fruit.

Cake Box Mixes

If you’re short on time or ingredients, you can use a cake box mix as the base. Simply follow the instructions on the box, and add in any mix-ins or variations that you like. It’s a quick and easy way to make a delicious sheet cake without any fuss.

A square slice of Texas sheet cake being raised from the pan with a metal spatula.

Other Classic Dessert Recipes to Try

This Texas Sheet Cake is without a doubt one of our all-time favorite desserts to prepare and is always such a huge hit. But these classics are true winners, too:

Lemon Meringue Pie
Chocolate Delight
Classic Cherry Pie
Pineapple Upside Down Cake
Banana Pudding Trifle
Red, White, and Blue Trifle
Old Fashioned Peach Cobbler
Key Lime Pie
Chocolate Meringue Pie
German Chocolate Cake

These are absolutely knock-out recipes. And folk, just look at this cake. Aren’t you craving this right now?

A close-up view of a square piece of Texas sheet cake with a bite of it missing and a fork sitting nearby.

Ready to make a cake that folks will be raving about for days and weeks to come? 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 square piece of Texas sheet cake with a bite of it missing and a fork sitting nearby.
Print Recipe
5 from 1 vote

Easy Texas Sheet Cake

This sheet cake is without a doubt one of the most crowd-pleasing desserts we've ever served. It's simple to prepare and feeds a crowd. Cut the squares to your own liking, but we typically cut them into 4 rows by 6 rows, which gives you 24 pieces of cake.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American, American Southern
Servings: 12
Calories: 458kcal
Author: Kris Longwell

Equipment

  • 1 half sheet pan 13"x18" (can also use 10"x15" or regular baking sheet)
  • Cooking spray

Ingredients

For the Cake

  • 2 cups sugar
  • 1 cup water
  • ½ cup canola oil
  • ½ cup buttermilk
  • ½ cup unsalted butter melted
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon cinnamon ground
  • 1 teaspoon baking soda
  • ¼ teaspoon Kosher salt

Warm Chocolate Frosting

  • ½ cup unsalted butter
  • ⅓ cup whole milk
  • 1 lb confectioners' sugar 4 cups
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon cinnamon ground
  • 1 cup pecans chopped, optional

Instructions

  • Preheat oven to 400°F.
  • In a large bowl, whisk together the sugar, 1 cup water, oil, buttermilk, melted butter, eggs, and vanilla. Set aside.
    2 cups sugar, 1 cup water, ½ cup canola oil, ½ cup buttermilk, ½ cup unsalted butter, 2 large eggs, 1 teaspoon vanilla extract
  • In another bowl, whisk together the flour, cocoa, cinnamon, baking soda, and salt.
    2 cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 teaspoon cinnamon, 1 teaspoon baking soda, ¼ teaspoon Kosher salt
  • Slowly stir the flour mixture into the wet mixture and continue stirring until smooth and fully combined (it's okay if there are a few bubbles or bumps).
  • Spray the sheet pan with cooking spray.
  • Transfer the cake batter to the pan and smooth it out with a spatula.
  • Bake for 20 minutes, or until an inserted toothpick comes out clean. Remove from oven and let rest for 10 minutes. Make the warm chocolate frosting immediately.

Make the Warm Chocolate Frosting

  • In a medium-sized saucepan, melt the butter with the milk over medium-low heat.
    ½ cup unsalted butter, ⅓ cup whole milk
  • Turn off the heat and stir in the confectioners' sugar, cocoa, vanilla, salt, and cinnamon until silky smooth.
    1 lb confectioners' sugar, ⅓ cup unsweetened cocoa powder, 1 teaspoon vanilla extract, ¼ teaspoon Kosher salt, ¼ teaspoon cinnamon
  • Pour the warm frosting over the cooled cake and smooth with a spatula. Top with chopped pecans, if using.
    1 cup pecans

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 that all of the ingredients be at room temperature when making the batter, however, if you forget to set anything out, you'll still be okay. The cake has a slightly better texture when all ingredients are room temp. 
Be sure to let the cake cool for at least 10 minutes before adding the warm icing.  The cake can be made up to 24 hours in advance before icing. Wrap it tightly in plastic wrap and make sure it's room temperature before making the warm chocolate icing. 
Leftovers will keep covered for up to 5 days and can be frozen for up to 1 month. 

Nutrition

Calories: 458kcal | Carbohydrates: 92g | Protein: 6g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 219mg | Potassium: 172mg | Fiber: 3g | Sugar: 72g | Vitamin A: 550IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 2mg