How To Feed A Loon

menu icon
subscribe
search icon

Homemade Cheesy Hamburger Helper

by 13 Comments

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

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

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

How To Make Homemade Cheesy Hamburger Helper

 

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

The Ingredients You Will Need

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

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

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

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

Tips for Making Perfect Homemade Cheesy Hamburger Helper

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

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

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

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

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

How To Serve

This is the perfect one-pot wonder dish.

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

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

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

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

Other Amazing Ground Beef Recipes to Try

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

Tex-Mex Pasta with Ground Beef

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

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

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

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

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

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

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

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

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

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

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

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

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

An overhead view of a large silver skillet filled with homemade cheesy hamburger helper garnished with finely chopped Italian parsley.
Print Recipe
5 from 7 votes

Homemade Cheesy Hamburger Helper

Homemade is always better and this recipe is no exception. See NOTES for easy substitutions. The dish comes together in about 30 minutes and easily feeds a family of 4 to 5. Leftovers heat up beautifully with a dash more of milk or broth. Weeknight dinner perfection!
Prep Time15 minutes
Cook Time15 minutes
Resting time5 minutes
Total Time35 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 568kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet

Ingredients

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

Instructions

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

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Don’t overcook the pasta with the sauce, otherwise the sauce may become too thick. If this happens, just thin the sauce with a splash or two of cream and/or broth. 
Leftovers will keep covered in the fridge for up to 1 week. Reheat on the stove with a few splashes of milk/cream and broth. 

Nutrition

Calories: 568kcal | Carbohydrates: 42g | Protein: 44g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 173mg | Sodium: 612mg | Potassium: 832mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1509IU | Vitamin C: 6mg | Calcium: 490mg | Iron: 4mg

Grilled Chicken Salad with Vegetables

by 2 Comments

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

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

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

How To Make Grilled Chicken Salad with Vegetables


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

The Ingredients You Will Need

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

For the Ingredient

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

For the Cucumber Salad

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

For the Chickpea Salad

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

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

For the Tomato Salad and Green Leaf Salad

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

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

A close-up view of a grill pan on a gas grill and is holding a pile of asparagus and quartered pieces of white button mushrooms.

Tips for Making Perfect Grilled Chicken Salad

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

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

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

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

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

A person transferring homemade pesto sauce from a small glass bowl into a larger glass bowl filled with grilled chicken thighs that have been cut into bite-size pieces.

How To Serve

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

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

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

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

A person pouring a red wine vinaigrette from a small glass jar over a platter filled with rows of grilled mushrooms, cucumber salad, and grilled chicken pieces.

Other Amazing Warm-Weather Salad Recipes to Try

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

A close-up view of a grilled chicken salad with vegetables on a large white platter with a jar of vinaigrette sitting nearby.

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

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

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

A close-up view of a grilled chicken salad that also has cucumbers, tomato wedges, mushrooms, and asparagus on the plate.

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

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

An overhead view of a grilled chicken salad salad that consists of rows of grilled pesto chicken, asparagus, mushrooms, and salads of cucumbers, tomatoes, and chickpeas.
Print Recipe
No ratings yet

Amazing Grilled Chicken Salad

This Grilled Chicken Salad is truly stunning and always a huge hit! Nothing is too difficult to produce, but it's a lot to tackle in one single effort. Fortunately, much of the salad can be made up to a day in advance. We've indicated that in the recipe. Use a perforated grill pan to cook the asparagus and mushrooms, or you can cook them in a skillet with a little oil over medium heat.
Prep Time1 hour 30 minutes
Cook Time30 minutes
Total Time2 hours
Course: Salad
Cuisine: American
Servings: 6 people
Calories: 468kcal
Author: Kris Longwell

Equipment

Ingredients

Do Ahead - Make the Vinaigrette and Easy Pesto

For the Vinaigrette

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

For the Pesto

For the Cucumber Carrot Salad

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

For the Chickpea Salad

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

For the Grilled Asparagus, Mushrooms, and Chicken

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

For the Tomato Salad and Lettuce Salad

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

Instructions

Make the Vinaigrette

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

Make the Cucumber Carrot Salad and Chickpea Salad

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

Grill the Chicken, Asparagus, and Mushrooms

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

Make the Tomato Salad and Lettuce Salad

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

Assemble the Salad

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

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
All of the prep work can be done for all of the salads up to 12 hours in advance. Prepare the salad no more than 2 hours before serving. If you make them too far in advance, they can become soggy. The chicken can be prepared several hours in advance. The pesto and vinaigrette can be made 24 hours in advance. 
 

Nutrition

Calories: 468kcal | Carbohydrates: 12g | Protein: 30g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 852mg | Potassium: 866mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4265IU | Vitamin C: 16mg | Calcium: 99mg | Iron: 4mg

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

Homemade Mint Chocolate Chip Ice Cream

by 2 Comments

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

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

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

How To Make Homemade Mint Chocolate Chip Ice Cream

 

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

The Ingredients You Will Need

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

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

The Ice Cream Maker We Used to Make This Ice Cream

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

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

Four images with first being fresh mint going into saucepan of simmering cream and then cream into bowl of whisked eggs then the mixture through a sieve into a glass bowl and then green food coloring being poured into the mixture.

Tips for Making Perfect Homemade Mint Chocolate Chip Ice Cream

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

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

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

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

Three images with the first being green custard being poured into an electric ice cream maker and then chocolate being drizzled into the freezing custard and then the soft ice cream being transferred into a container.

How To Serve

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

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

Or served on a cone.

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

A person holding a mint chocolate chip ice cream sandwich with the ice cream sandwiches between two double chocolate chip cookies.

Other Classic Homemade Ice Cream Recipes to Try

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

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

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

A person holding an old-fashioned ice cream cone with two large scoops of mint chocolate chip ice cream piled on top.

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

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

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

A close-up view of a mint chocolate chip ice cream cookie sandwich with a bite take out of it and sitting on a white dessert plate.

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

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

A straight-on view of a white ice cream bowl filled with four scoops of homemade mint chocolate chip ice cream with a spoon inserted into the back of the bowl.
Print Recipe
No ratings yet

Homemade Mint Chocolate Chip Ice Cream

There's nothing much better than homemade ice cream. This mint chocolate chip truly rivals even the best ice cream shoppe in town. Be sure to get fresh mint and top-notch chocolate. And, to put it over the top, make ice cream cookie sandwiches with our Double Chocolate Chip Cookies.
Prep Time20 minutes
Cook Time40 minutes
Chill time12 hours
Total Time13 hours
Course: Dessert
Cuisine: American
Servings: 8
Calories: 368kcal
Author: Kris Longwell

Ingredients

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

Instructions

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

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Vegetable-based, non-dye food coloring can be found in the baking section of most well-stocked supermarkets. Check the label. 
For best results, allow the ice cream to freeze in the freezer for 8 to 10 hours. For easy scooping, let the ice cream set out on the counter for 10 to 15 minutes before serving. 
The ice cream will keep in the freezer for several weeks. 

Nutrition

Calories: 368kcal | Carbohydrates: 29g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 154mg | Sodium: 37mg | Potassium: 234mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1106IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 1mg

Double Chocolate Chip Cookies

by Leave a Comment

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

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

An overhead view of a pile of double chocolate chip cookies sitting on a white plate.

How To Make Double Chocolate Chip Cookies

 

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

The Ingredients You Will Need

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

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

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

An overhead view of a large glass bowl filled with double chocolate chip cookie batter with a wooden spoon inserted in the side.

Tips for Making Perfect Double Chocolate Chip Cookies

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

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

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

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

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

A person using a small spoon to scrape chocolate cookie dough out of a tablespoon onto a silicone baking matt.

How To Serve

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

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

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

A person holding a mint chocolate chip ice cream sandwich with the ice cream sandwiches between two double chocolate chip cookies.

Other Chocolate Sweet Treat Recipes to Try

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

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

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

A straight-on view of a cookie sheet that is lined with a silicone baking mat and is topped with freshly baked double chocolate chip cookies.

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

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

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

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

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

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

A close-up view of a pile of double chocolate chip cookies sitting on a white plate.
Print Recipe
No ratings yet

Double Chocolate Chip Cookies

These cookies are a chocolate lover's dream come true. Seek out good-quality chocolate and you and your family will be thrilled with the results. Chewy and so chocolatey. This recipe makes about 36 cookies.
Prep Time20 minutes
Cook Time10 minutes
Cooling Time30 minutes
Total Time1 hour
Course: Dessert / Snack
Cuisine: American
Servings: 8
Calories: 568kcal
Author: Kris Longwell

Equipment

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

Ingredients

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

Instructions

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

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Bittersweet chocolate can be substituted for the semisweet. If desired, select any kind of chips for your cookies, such as milk chocolate, white chocolate, or butterscotch. 
Cookies will keep in an air-tight container on the counter for up to 2 weeks. 

Nutrition

Calories: 568kcal | Carbohydrates: 60g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 26mg | Potassium: 475mg | Fiber: 6g | Sugar: 45g | Vitamin A: 194IU | Calcium: 62mg | Iron: 5mg

Tomato Galette with Gruyère and Caramelized Onions

by 7 Comments

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

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

A straight-on view of a baked tomato galette with gruyere cheese and caramelized onions sitting next to a sprig of thyme and two tomatoes on a vine.

How To Make Tomato Galette with Gruyère and Caramelized Onions


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

The Ingredients You Will Need

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

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

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

Two images with the first being a person sprinkling shredded Gruyere over caramelized onions in the middle of pid dough and then a person placing sliced tomatoes over the cheese.

Tips for Making a Perfect Tomato Galette

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

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

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

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

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

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

A person folding over homemade pie dough over a pile of caramelized onions, shredded Gruyere cheese, and sliced tomatoes.

How To Serve

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

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

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

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

An overhead view of a baked galette that is filled with roasted sliced tomatoes sitting on top of melted cheese and is sitting on crumpled butcher paper.

Other Amazing Recipes Featuring Tomatoes To Try

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

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

A sliced of a tomato galette being raised up on a large stainless steel knife.

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

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

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

A straight-on view of a half eaten slice of a tomato galette that is layer with roasted tomatoes, gruyere cheese, and caramelized onions.

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

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

A straight-on view of a baked tomato galette with gruyere cheese and caramelized onions sitting next to a glass of white wine and two tomatoes.
Print Recipe
5 from 2 votes

Tomato Galette with Gruyere and Caramelized Onions

This savory galette is one of the best savory pastries you will ever make, serve, and eat. The homemade crust is easy (with a food processor) and puts the galette in a category all of its own. Give yourself time to caramelize the onions. It's wonderful served warm or at room temperature.
Prep Time25 minutes
Cook Time1 hour 10 minutes
Resting Time15 minutes
Total Time1 hour 50 minutes
Course: Appetizer
Cuisine: American / French
Servings: 6
Calories: 343kcal
Author: Kris Longwell

Equipment

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

Ingredients

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

Instructions

Do Ahead

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

Make the Galette

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

Notes

See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel. 
The pie dough can be made up to 24 hours in advance. It can be frozen for 2 to 3 months. Allow to completely thaw before rolling out. 
After the galette has been baked and has rested for 10 to 15 minutes, use a flat spatula (preferably metal) to gently loosen the galette from the stone (or baking sheet). If possible, use two large spatulas to lift and transfer the galette to a cutting board. 
Leftovers will keep wrapped for several days. Reheat in a low-temp oven (300°F) until warmed, or heat in the microwave. 

Nutrition

Calories: 343kcal | Carbohydrates: 21g | Protein: 12g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 60g | Trans Fat: 0.003g | Cholesterol: 62mg | Sodium: 352mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 4mg | Calcium: 308mg | Iron: 1mg

Braised Chicken and Peaches

by 12 Comments

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

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

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

How to Prepare Braised Chicken and Peaches

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

The Ingredients You Will Need

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

For the Marinade

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

For the Chicken

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

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

An overhead view of a glass bowl that is filled with slices of fresh peaches that have been marinated in sherry vinegar, olive oil, and fresh herbs.

Tips for Making Perfect Braised Chicken and Peaches

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

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

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

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

A cast-iron skillet filled with four skin-on chicken thighs that are being seared in oil and the skin on top is golden and crispy.

How To Serve

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

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

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

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

A person transferring a bowl filled with marinated peach slices into a skillet filled with a simmering broth and sautéed fennel strips.

Other Amazing Peach Recipes to Try

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

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

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

A close-up view of a large black cast-iron skillet that is filled with braised chicken and peaches with crispy prosciutto on top.

This dish works on so many levels.

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

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

A close-up view a white dinner plate filled with a serving of braised chicken thighs topped with savory peaches served next to wild rice.

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

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

An overhead view of large black cast-iron skillet that is filled with braised chicken and peaches with a wooden spoon and fresh peaches nearby.
Print Recipe
5 from 4 votes

Braised Chicken and Peaches

This dish is amazing any time of the year, but, when peaches are at their peak, it is about as good as you will find. Seek out freestone peaches, if possible. It's a perfect Sunday dinner or serving guests at a dinner party.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Entree
Cuisine: American
Servings: 4 people
Calories: 645kcal
Author: Kris Longwell

Equipment

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

Ingredients

For the Marinade

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

For the Chicken

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

Instructions

Marinate the Peaches

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

Prepare the Dish

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

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Skin-on, bone-in chicken thighs are delicious in this recipe, however, you can go with boneless, skinless thighs or breasts, too. Reduce the braising time to 20 minutes, or until an internal temperature reaches 165°F. 
Leftovers will keep covered in the fridge for up to 5 days.  

Nutrition

Calories: 645kcal | Carbohydrates: 33g | Protein: 64g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 363mg | Sodium: 766mg | Potassium: 729mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1824IU | Vitamin C: 18mg | Calcium: 101mg | Iron: 5mg

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

Portuguese-Style Clam Chowder

by Leave a Comment

This chowder is in a class all of its own.

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

A straight-on view of a two white bowls filled with Portuguese-style clam chowder both with a glass of white wine nearby.

How To Make Portuguese-Style Clam Chowder

 

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

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

The Ingredients You Will Need

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

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

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

A person dumping sliced Spanish chorizo from a shallow white bowl into a large oval Dutch oven filled with a tomato-based broth.

Tips for Making the Best Portuguese-Style Clam Chowder

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

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

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

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

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

A person dumping uncooked littleneck clams from a shallow white bowl into a large Dutch oven filled with a simmering tomato-based broth.

How To Serve

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

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

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

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

An overhead view of a tomato-based clam chowder in a large oval Dutch oven with a wooden spoon being used to raise up a helping of the chowder.

Other Chowder, Stew, or Soup Recipes to Try

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

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

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

A straight-on view of a two white bowls filled with Portuguese-style clam chowder both with a glass of white wine nearby.

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

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

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

A close-up view of a person dunking a piece of bread into a bowl of Portuguese-style clam chowder.

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

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

A close-up view of a white bowl filled with a serving of Portuguese-style clam chowder with pieces of cooked chorizo, tomato chunks, and opened littleneck clams visible.
Print Recipe
No ratings yet

Portuguese-Style Clam Chowder

This Portuguese-Style Clam Chowder is just brimming with flavor. So hearty and will warm you to the bone. If you are serving to a group, make the broth ahead and then add the clams and finish just before serving. Amazing flavor!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer or Soup, Chowder
Cuisine: Portuguese / Seafood
Servings: 4 people
Calories: 298kcal
Author: Kris Longwell

Equipment

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

Ingredients

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

Instructions

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

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If you can't find Spanish smoked paprika, go with regular smoked paprika. Plain paprika can also be used but won't have the classic depth of flavor. 
Any cured or smoked sausage will work if you can't find Spanish chorizo, Portuguese linguica or chouriço. Just make sure it is fully cooked. Even smoked kielbasa will work.
If you can't find Madeira wine, then go with non-sweet Marsala wine or a nice port wine. The recipe calls for stirring in the wine after the chowder comes off the heat. There will still be some alcohol left in the chowder. To cook out 99% of the alcohol, then stir it while the chowder is simmering for 5 minutes. If you don't want to cook with wine, simply omit it. 
The chowder can be made up to 2 days in advance of serving. For the freshest flavor, don't add the clams until just before serving. Bring to a simmer, add the clams, and cover the pot for 8 to 10 minutes. Discard any unopened clams. 
Leftovers will keep covered in the fridge for up to 5 days. Reheat on the stove until bubbly. 

Nutrition

Calories: 298kcal | Carbohydrates: 5g | Protein: 12g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 4mg | Sodium: 212mg | Potassium: 212mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2150IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 2mg

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

 

Slow Cooker French Dip Sandwiches

by 12 Comments

Savor the tender, melt-in-your-mouth goodness of our Slow Cooker French Dip Sandwich, served with a rich au jus for the perfect dip. Paired with Crispy Homemade Potato Chips and a refreshing French Bistro Salad, this flavorful trio creates the ultimate lunch that is as effortless as it is satisfying.

A person plunging a slow cooker French dip sandwich into a small white bowl filled with an au jus sauce sitting on a black dinner plate.
[feast_advanced_jump_to]

🥩 The Ingredients

A succulent cut of beef is slow-simmered in a rich, herb-infused broth until tender, then served on toasted rolls with a layer of perfectly melted cheese. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for slow cooker French dip sandwiches on a grey wooden background including a chuck roast, soy sauce, Worcestershire sauce, beef stock, onion, olive oil, and seasonings.

📝 Ingredient Notes and Substitutions

  • Chuck Roast: This cut is ideal for slow cooking because it becomes incredibly tender; however, you can substitute it with a rump roast or brisket if needed.
  • Beef Stock: Use a high-quality or low-sodium stock to ensure a rich, flavorful au jus that isn’t overly salty.
  • Herbs de Provence: This blend adds a classic French floral note. If you don’t have it on hand, a mix of dried thyme, rosemary, and oregano works well.
  • Hoagie Buns: Look for sturdy, crusty rolls that can hold up to being dipped in the broth. French baguettes or ciabatta rolls are excellent alternatives.
  • Provolone Cheese: Offers a mild, creamy melt. For a bit more tang or nuttiness, try substituting with Swiss, Gruyère, or Havarti.

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

🔥 Tips and Tricks for a Perfect French Dip

  • Sear for Flavor: Don’t skip browning the roast in olive oil before adding it to the slow cooker. This creates a caramelized crust that adds deep, savory complexity to both the meat and the au jus.
  • Toast the Buns: To prevent the bread from getting soggy when dipped, lightly toast your hoagie buns with the Provolone under the broiler until the cheese is bubbly and the edges are golden.
  • Strain the Jus: For a professional presentation, strain the cooking liquid through a fine-mesh sieve into small ramekins. This removes the bits of onion and herbs, leaving you with a smooth, clear dipping sauce.
  • Slice Against the Grain: For the most tender bite, let the roast rest for about 10–15 minutes after cooking, then slice it thinly against the grain rather than shredding it.
  • Low and Slow: While you can cook this on high, using the low setting for 8 hours results in a much more tender, melt-in-your-mouth texture.

👩🏼‍🍳 How To Slow Cook the Meat for French Beef Dip

A person using a pair of tongs to flip two seasoned chuck roasts that are being seared in a large cast-iron skillet.
  1. Step 1: Season the beef with salt and pepper, and then sear it in oil in a large cast-iron skillet until browned all over.
A close-up view of a 8-cup glass measuring cup filled with three cups of beef broth and dried herbs.
  1. Step 2: In a bowl or measuring cup, combine the beef stock, soy sauce, Worcestershire sauce, herbs, and a pinch of salt.
A person adding chopped garlic over the top of two seared seasoned chuck roasts in the bottom of a slow cooker.
  1. Step 3: Place the onions at the bottom of the slow cooker and top with the seared roast and garlic.
A person pouring beef broth from a large measuring cup over two seared and seasoned chuck roasts with chopped garlic in the bowl of a slow cooker.
  1. Step 4: Pour the beef stock mixture over the meat.
Two large chuck roasts that have been slow cooker in a Crockpot for hours and are resting on a wooden cutting board.
  1. Step 5: Cook on LOW for 9 hours and then carefully remove the beef.
A person using a large knife and his hand to shred and pull apart slow cooked beef for slow cooker French dip sandwiches on a wooden cutting board.
  1. Step 6: Use a large, sharp knife to slice the beef into thin strips.

🧑🏾‍🍳 How to Make Slow Cooker French Dip Sandwiches

A close-up view of an opened French roll that has been toasted and is resting on a white dinner plate next to a small white bowl filled with au jus sauce.
  1. Step 1: Open up the buns and toast them until lightly browned.
Two piles of shredded slow cooked beef on a round baking pan with melted provolone on top of the meat.
  1. Step 2: Form the beef into piles approximately the length of the buns, top them with the Provolone slices, and place them under the broiler until the cheese is melty.
A person pouring liquid from a slow cooker through a sieve into a glass measuring cup for the au jus sauce.
  1. Step 3: Strain the liquid into a heatproof bowl or measuring cup. Divide into small serving bowls for each guest.
A person using two hand to lift a slow cooker French onion dip
  1. Step 4: Place the heated meat on the toasted buns and serve at once alongside the au jus!

Expert Tip

For a more refined dipping sauce, pour the cooking liquid into a fat separator before serving. While a little rendered fat adds wonderful depth and richness to the au jus, removing the heavy excess ensures a silky, clean finish that won’t feel overly greasy on the palate.

🍽️ How to Serve

  • Assemble the Sandwiches: Pile the tender, sliced beef high onto toasted hoagie buns and top with melted Provolone cheese. For the best experience, melt the cheese under the broiler for a minute until it’s bubbly and golden.
  • Individual Dipping Bowls: Portion the warm, strained au jus into small individual ramekins. Serving it alongside each plate ensures everyone has plenty of savory broth for dipping every single bite.
  • Add the Crunch: Place a generous handful of your Crispy Homemade Potato Chips or Sweet Potato Cross-Hatch Chips directly on the plate. Their salty, golden crunch is the perfect companion to the tender sandwich.
  • Balance with Greens: Serve the Crisp French Bistro Salad on the side. The bright, acidic vinaigrette and fresh greens provide a necessary palate cleanser that cuts through the richness of the beef and cheese.
  • Garnish and Enjoy: For a professional touch, sprinkle a little fresh parsley over the au jus or the sandwich before serving immediately, while everything is hot and fresh.

🙋🏽‍♂️ Frequently Asked Questions

What is the best cut of meat for Slow Cooker French Dip Sandwiches?

Chuck roast is the preferred choice because its marbled fat breaks down during the long cooking process, resulting in incredibly tender meat that is easy to slice or shred.

Can I make Slow Cooker French Dip Sandwiches in an Instant Pot instead?

Yes! You can sear the meat using the sauté function, then cook on high pressure for about 60 to 80 minutes with a natural pressure release to achieve a similarly tender result in less time.

How should I store leftovers of these Slow Cooker French Dip Sandwiches?

Keep the sliced beef and the broth in separate airtight containers in the refrigerator for up to three days. Storing the meat submerged in a little bit of the liquid will help keep it from drying out during reheating.

Can I prepare Slow Cooker French Dip Sandwiches ahead of time?

Absolutely. You can cook the roast a day in advance and refrigerate it. Slicing the meat while it is cold is actually much easier; simply reheat the slices in the flavorful broth on the stovetop when you are ready to serve.

What bread holds up best for Slow Cooker French Dip Sandwiches?

Sturdy, crusty rolls like hoagies, French baguettes, or ciabatta are ideal. They have enough structure to soak up the savory dipping liquid without becoming overly soggy or falling apart.

An overhead view of four large slow cooker French dip sandwiches resting on a large black dinner plate with several bowls of au jus sauce nearby.

🥪 Other Amazing Sandwich Recipes

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

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

A close-up view of a person plunging a slow cooker French dip sandwich into a small white bowl filled with an au jus sauce sitting on a black dinner plate.
Print Recipe
5 from 4 votes

Slow Cooker French Dip Sandwiches

Slow Cooker French Dip Sandwiches couldn't be easier to prepare, but the result is beefy, delicious perfection. The slow cooker does all the heavy lifting for you. Strain the liquid for an incredibly flavorful au jus.
Prep Time15 minutes
Cook Time9 hours
Resting time and Sandwich Building20 minutes
Total Time9 hours 35 minutes
Course: Lunch / Sandwich
Cuisine: American
Servings: 4
Calories: 612kcal
Author: Kris Longwell

Equipment

Ingredients

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

Instructions

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

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
You could substitute a tri-tip roast, top sirloin roast, or bottom round roast for the chuck.
Leftovers will keep covered in the fridge for up to 5 days. Reheat meat in a 325°F oven in a dish covered with foil until heated through, usually about 15 to 20 minutes. 

Nutrition

Calories: 612kcal | Carbohydrates: 8g | Protein: 77g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 254mg | Sodium: 798mg | Potassium: 998mg | Fiber: 1g | Sugar: 3g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 309mg | Iron: 9mg

Grilled Vegetables with Italian Dressing

by 2 Comments

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

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

A straight-on view of grilled vegetables with Italian dressing all resting on a large bamboo oval platter.

How To Make Grilled Vegetables with Italian Dressing

 

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

The Ingredients You Will Need

Obviously, the star of this dish are the vegetables. Always seek out the freshest veggies available. And go with whatever your favorites are. If going with solid vegetables such as carrots or potatoes, you’ll want to par-boil them first. Here’s what we recommend:

For the Dressing

Garlic – Finely minced.
Parsley – Flat-leaf, Italian – chopped.
Oil – Extra-virgin is recommended, but regular olive oil is perfectly fine, too.
Parmesan – Grated.
Vinegar – Aged balsamic is best, but red wine or white wine vinegar will work, too.
Seasonings – Salt and pepper.

For the Grilled Vegetables

Asparagus – If you go with thin, you may want to grill them on a grill pan. Just take care to keep them from falling through the grates.
Zucchini – Thickly sliced, length-wise.
Yellow squash – Thickly sliced, length-wise.
Corn – Shucked fresh ears are best. If desired, cut them into smaller pieces with a large knife.
Onion – We recommend red onion cut into thick slices. However, white onions or even scallions are wonderful, too.
Bell pepper – Go with red, yellow, orange, or a combination of them all.
Olive oil – For brushing the veggies. You can also use extra-virgin olive oil.

EXPERT TIP: The dressing can be made up to 24 hours in advance. Be sure to whisk the dressing well before adding to the grilled vegetables.

An overhead view of a medium-sized glass bowl this is filled with a homemade Italian parsley dressing.

Tips for Making Perfect Grilled Vegetables with Italian Dressing

Oil the Veggies Liberally – Brush the olive oil (or extra-virgin olive oil) all over each of the vegetables. This helps them to not stick to the grates of the grill and also imparts flavor.

Remove the Veggies from the Grill In Stages – Depending on their size, most of the vegetables will need different times to be perfectly grilled. For the veggies in the recipes, take them off the heat in the following order: Asparagus, zucchini, squash, red onions, corn, bell peppers.

Don’t Pour on the Dressing Until Serving – The vegetables can be grilled several hours in advance. However, you won’t want to drizzle on the dressing until just before serving. If you add it too soon, the veggies will become soggy and unappealing.

A person using a pair of metal tongs to place thin asparagus on the grates of a gas grill along side strips of zucchini, squash, red onion, as well as corn on the cob and whole red bell peppers.

How To Serve

For a beautiful presentation, get yourself a nice large platter and then add the vegetables in no particular order. Distribute them evenly, overlapping where possible.

Because the veggies are wonderful served at room temperature, you can grill them up well before you start adding more items to your grill.

Drizzle some of the dressing over the veggies just before serving, and then add the rest into a small bowl with a spoon and allow guests to add more dressing if they prefer.

A person using a silver serving spoon to drizzle Italian dressing over grilled vegetables on a bamboo platter.

Other Cookout Side Dish Recipes to Try

Sometimes a stellar side dish can outshine the main event dishes. Here is a collection of some of our favorite cookout side dishes that you should consider for your next gathering.

Warm German Potato Salad
Yellow Squash Casserole
Mexican Street Corn Salad (Esquites)
Southern Baked Beans
Caprese Pasta Salad
Heirloom Tomato Salad
Cucumber Salad with Tzatziki Sauce
Zesty Corn and Black Bean Salad
Slow-Cooker Corn on the Cob
Roasted Foil Potatoes
Zucchini and Yellow Squash Salad with Tomato Relish

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

An overhead view of a wooden oval platter filled with grilled vegetables that have been drizzled with Italian dressing in a white bowl with a spoon on it.

It’s always a good idea to incorporate vegetables into a BBQ cookout, whenever possible, but that can sometimes be a challenge.

This dish is the perfect solution. Even guests who are only interested in burgers and hot dogs love these grilled veggies.

It also travels well. Assemble on a large platter, cover with plastic wrap (or foil), and then drizzle on the dressing once you arrive.

This is always a true crowd-pleaser dish. So get ready for rave reviews when you serve it at your next gathering!

A straight-on view of two cocktail plates that are filled with grilled piece of corn on the cob, slices of squash, red onion, and asparagus.

Ready to make the best-grilled veggies in town? Go for it!

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

An overhead view of a wooden oval platter filled with grilled vegetables that have been drizzled with Italian dressing in a white bowl with a spoon on it.
Print Recipe
5 from 1 vote

Grilled Vegetables with Italian Dressing

Grilled Vegetables are a beautiful addition to your next cookout or gathering. They can be grilled several hours in advance of serving. This dish is healthy, vibrant, beautiful, and absolutely delicious. A guaranteed to hit of the cookout!
Prep Time15 minutes
Cook Time15 minutes
Resting time for the roasted pepper15 minutes
Total Time45 minutes
Course: Appetizer or Side Dish
Cuisine: American / Italian
Servings: 6
Calories: 301kcal
Author: Kris Longwell

Equipment

  • Gas grill, charcoal grill, or electric grill

Ingredients

For the Italian Dressing

  • ¼ cup Italian parsley fresh, chopped
  • 2 cloves garlic minced
  • ½ cup extra-virgin olive oil
  • 2 tablespoon balsamic vinegar
  • ¼ cup Parmesan cheese grated
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper ground

For the Veggies

  • 1 bunch asparagus white ends trimmed off
  • 1 yellow squash trimmed and thickly sliced, length-wise
  • 1 zucchini trimmed and thickly sliced, length-wise
  • 2 ears corn each cut into three pieces
  • 1 large red onion thickly sliced
  • 1 red bell pepper
  • ¼ cup extra-virgin olive oil
  • coarse sea salt for garnish

Instructions

Put Together the Dressing

  • Place all of the dressing ingredients into a medium-sized bowl and whisk together. Set aside. If making in advance, transfer to a jar with a lid and keep in the fridge until ready to use.
    ¼ cup Italian parsley, 2 cloves garlic, ½ cup extra-virgin olive oil, 2 tablespoon balsamic vinegar, ¼ cup Parmesan cheese, ½ teaspoon Kosher salt, ½ teaspoon black pepper

Grill and Plate the Veggies

  • Heat your grill to medium-high heat.
  • Liberally brush the oil all over all of the vegetables.
  • Place all of the veggies on the grill over direct heat. Grill, turning occasionally, until beginning to char in places. Remove as they are ready onto a large cutting board or platter.
    1 bunch asparagus, 1 yellow squash, 1 zucchini, 2 ears corn, 1 large red onion, 1 red bell pepper, ¼ cup extra-virgin olive oil
  • Place the bell peppers in a bowl and cover with plastic wrap. Let rest for at least 10 minutes or until cool enough to handle. Remove the peppers and use your fingers to pull the skins from the peppers. Use a knife to remove the stem and the pod of seeds inside the pepper. Cut into strips (½" to 1" wide). Use a paper towel to brush away any lingering seeds.
  • Arrange the grilled vegetables on a platter. Drizzle some of the dressing over the top and garnish with the coarse sea salt. Place the rest of the dressing in a small bowl (with a spoon) and serve with the vegetables.
    coarse sea salt

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Though the veggies are delicious when served while they are still warm, they are equally as yummy when served at room temperature. Don't drizzle on the dressing until right before serving. Just drizzle a little over the top and let guests add more if desired. 
The dressing can be made up to 3 days in advance. Keep it in the fridge in a jar with a lid. 

Nutrition

Calories: 301kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 270mg | Potassium: 422mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1.564IU | Vitamin C: 46mg | Calcium: 91mg | Iron: 2mg

American Flag Cake

by 4 Comments

There isn’t much better way to celebrate American Independence Day than with this festive dessert!

July 4th is a time to celebrate and we can’t think of a better way to show your patriotic American spirit than with this delicious and festive cake. After a cookout of hamburgers, hot dogs, baked beans, and corn on the cob, serve this scrumptious moist white cake with buttercream frosting and fresh fruit to end the perfection celebration!

An overhead view of a cake that is decorated with blueberries, sliced strawberries, and vanilla icing to look like an American flag.

How To Make American Flag Cake

 

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

The Ingredients You Will Need

You could go with a cake box mix for this cake and it would be just fine. But, there is nothing much better than homemade, and this recipe is not difficult at all. The buttercream icing puts it over the top. Here’s what you’ll need to have on hand:

For the Cake

Unsalted butter – Room temperature.
Flour – All-purpose.
Leavening agents – Baking powder AND baking soda.
Salt – Table salt is best.
Eggs – Room temperature.
Sugar – Granulated.
Vanilla extract – We love Nielsen-Massey.
Buttermilk – Whole or low-fat.

For the Icing

Unsalted butter – Room temperature.
Cream cheese – Room temperature.
Powdered sugar – aka Confectioner’s sugar.
Vanilla extract

EXPERT TIP: Be sure your eggs are at room temperature. Let them sit out for 1 to 2 hours. You will need to beat them on high for about 4 minutes to reach soft peaks.

A person using a large red spatula to fold soft peak egg whites into a mixing bowl filled with a white cake batter.

Tips for Making the Perfect American Flag Cake

Don’t Over Mix the Batter – When folding in the soft peaks, don’t over mix, if you do, you’ll deflate the egg whites. The will appear a little lumpy when you transfer it to the pan, but this is normal. The cake should be moist, but not too dense.

If Possible, Use a Piping Bag – For a spectacular look, pipe in the buttercream icing between the fruit stripe and along the base of the cake. A star tip provides a classic look. Use a small star tip for the stars and a large star tip for the rows between the stripes.

Don’t Add the Fruit Too Far in Advance – The cake can be made up to 24 hours in advance of serving. Apply the base layer of icing and then cover it with a large inverted roasting pan (to keep it from drying out). Add the fruit and piped icing within an hour of serving. Make sure your fruit is as fresh as possible.

EXPERT TIP: The dough for the cake is somewhat thick and may even appear a bit lumpy when you transfer it to the greased and floured cake pan. This is normal. It will rise and become smooth as it bakes.

A person transferring a dense white cake batter from a mixing bowl into a cake pan that has been greased and dusted with flour.

How To Serve<.h3>

We love to invert the pan after the cake has cooked (and cooled) onto a flat surface, such as a large cutting board or marble slate. This allows us to decorate the entire cake, tops, and sides.

However, you can absolutely leave the cake in the pan and simply decorate the top. This makes the cake much easier to transport. We use our 9×13 cake pan to bake the cake as seen here.

If desired, you can pour the batter into two 9-inch round cake pans or a half-sheet pan. If baking in a sheet pan, make sure the side of the pan is at least 1 inch in height.

Serving the cake with homemade vanilla ice cream puts the dessert over the top and is always a huge hit with kids and adults alike!

A view from above of a white cake that has been inverted out of the cake pan onto a slab of marbel.

Other Festive Desserts to Serve

No cookout or gathering of family and friends would be complete without a delicious homemade dessert. Here is a collection of some of our favorites:

Red, White, and Blue Trifle
Banana Pudding Trifle with Meringue Topping
Classic Peach Cobbler
All-American Apple Pie
Strawberry Pavlova
The Ultimate Fudge Brownies
Key Lime Pie
Chocolate Cupcakes with Marshmallow Filling
Best-Ever Lemon Bars
Homemade Raspberry Linzer Bars
Homemade Vanilla Ice Cream

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

A small metal spatula being used to raise an square piece of an American flag cak that is topped with fresh blueberries and buttercream icing.

This is about the most festive, patriotic, and delicious dessert you’ll ever prepare, serve, and eat.

Every single time we serve this for our yearly 4th of July bash, everyone raves about it.

It’s just so much fun, beautiful, and scrumptious. As mentioned, serve it with homemade vanilla ice cream for a dish that just might overshadow the main dishes!

A close-up view of an American Flag Cake that has a piece cut from the corner to reveal the white cake interior.

Ready to make a dessert that Uncle Sam would cheer for? Go for it!

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

An overhead view of a cake that is decorated with blueberries, sliced strawberries, and vanilla icing to look like an American flag.
Print Recipe
5 from 1 vote

American Flag Cake

This dessert is about as festive as they come. The cake is moist and so flavorful. The buttercream icing is the perfect match for the white cake filling. Add the fruit within 1 to 2 hours before serving.
Prep Time30 minutes
Cook Time30 minutes
Cooling Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 12
Calories: 695kcal
Author: Kris Longwell

Equipment

Ingredients

For the Cake

  • 2¾ cups all-purpose flour plus extra for dusting the pan
  • 2½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 3 egg whites
  • ¾ cup unsalted butter room temperature
  • 2 cups sugar divided
  • 1 whole egg
  • 1 tablespoon vanilla extract
  • 1½ cups buttermilk

For the Icing and Decorating the Cake

  • 1½ cup unsalted butter 3 sticks, room temperature
  • 1 lb cream cheese room temperature
  • ¾ lb powdered sugar about 3 cups
  • 1 teaspoon vanilla extract
  • ½ pint blueberries fresh
  • 1 pint strawberries fresh, stemmed and sliced

Instructions

Prepare the Cake

  • Preheat oven to 350°F.
  • Grease the cake pan with butter and then sprinkle flour all over it, shaking the pan to remove excess flour. Set aside.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
    2¾ cups all-purpose flour, 2½ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
  • In the bowl of a stand mixer, or, in a separate bowl, beat the egg whites with 1 cup of sugar until soft peaks form, about 4 minutes. Set aside.
    3 egg whites
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the remaining 1 cup of sugar on medium speed until light and fluffy, about 2 minutes, scraping down the sides once or twice. Mix in the whole egg and vanilla extract.
    ¾ cup unsalted butter, 2 cups sugar, 1 whole egg, 1 tablespoon vanilla extract
  • Turn the mixer to medium-low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, and beat until combined. Scrape down the sides and then beat for another 30 seconds.
    1½ cups buttermilk
  • Use a spatula to gently fold the egg whites into the batter until fully incorporated, taking care not to over-mix and deflate the peaks.
  • Transfer the batter to the prepared pan and bake for 30 to 35 minutes, until an inserted toothpick comes out clean. Let the pan cool for at least 10 minutes, and then invert onto a board and let cool completely before icing.

Ice and Decorate the Cake

  • Make the icing by adding the softened butter, softened cream cheese, powdered sugar, and vanilla extract into a large bowl. Use an electric hand mixer to combine the ingredients until a smooth consistency is reached.
    1½ cup unsalted butter, 1 lb cream cheese, ¾ lb powdered sugar, 1 teaspoon vanilla extract
  • Use an offset spatula to ice the top and sides of the cake. Place rows of blueberries in the top left corner of the cake, about a 5"x7" rectangle. Make four rows of "stripes" with the strawberries across the top of the cake. Pipe in rows of icing (with the large star tip) between the strawberry "stripes" and along the edges of the top of the cake. Use the small star tip to make 3 to 4 rows of "stars" across the top of the blueberries.
    ½ pint blueberries, 1 pint strawberries

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The cake can be made and iced (the base icing) up to 24 hours in advance of serving. If possible, cover the cake with an inverted roasting pan to keep it from drying. Add the fruit and piped icing within 1 to 2 hours before serving. 
Leftovers will keep covered in the fridge for up to 5 days. The fruit will spoil faster than the cake. You may need to remove the fruit if kept in the fridge for more than several days. 
The cake (pre-iced) can also be frozen for up to several months. Let thaw completely before icing and decorating. 

Nutrition

Calories: 695kcal | Carbohydrates: 93g | Protein: 8g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 388mg | Potassium: 308mg | Fiber: 2g | Sugar: 68g | Vitamin A: 1.301IU | Vitamin C: 25mg | Calcium: 129mg | Iron: 2mg

Mexican Street Corn Salad (Esquites)

by Leave a Comment

If you’re looking for a new side dish to serve, this delicious salad could be your answer.

Elotes is deeply flavorful Mexican street corn that is served on the cob. It’s zesty, and creamy, and works perfectly as a salad. You can serve it warm or at room temperature. It’s always a huge hit when served to guests at a BBQ, picnic, or any gathering of friends and loved ones.

An overhead view of a white bowl that is filled with a large serving of Mexican street corn salad (equites) with a small bowl of crumbled cheese and a fresh jalapeño sitting nearby.

How To Make Mexican Street Corn Salad (Esquites)

The Ingredients You Will Need

Most of the ingredients for this salad are easy to find. If you can’t get your hands on the cheese and the cream, see below for perfectly fine substitutions. Here’s what you’ll need to have on hand:

Corn – Fresh will always be best. Be sure to pull all of the silk off of the ear of corn; if not, it will burn during the grilling process. If fresh isn’t available, buy frozen, let it thaw, and then char it in a hot skillet.
Oil – Olive oil or extra-virgin for brushing the corn.
Cream – Mexican crema can be found in the Hispanic dairy section of many well-stocked markets, and at Hispanic markets. Sour cream mixed with a little heavy cream is a perfectly fine substitution.
Mayonnaise – Homemade is great, but purchased is perfectly fine, too.
Cotija cheese – This is a crumbly Mexican cheese and can be found in the Hispanic dairy section of many markets or at Latino markets. Crumbled feta is a good substitution. Crumble from a block of cheese, rather than packaged pre-crumbled.
Lime – Fresh is always best. Have plenty of extra for making wedges for garnish.
Onion – We recommend scallions (aka green onions), but finely chopped red or white onion is good, too.
Jalapeño – Remove the stem and all of the seeds and ribs for minimal heat. If you like more heat, leave some of the seeds in. Pickled jalapeños are a good substitution.
Cilantro – Fresh is best. Leave some for garnish.
Seasoning – Coarse sea salt and ground cayenne.

EXPERT TIP: Grill the corn until dark spots begin to appear all over the ears of corn. It’s okay if they are dark in spots. This adds amazing flavor.

A close-up view of four ears of fresh sweet corn being lightly charred on a gas grill.

Tips for Making Perfect Mexican Street Corn Salad

Use Fresh Corn – Grilling fresh corn on the cob will give the salad a delicious smoky flavor. Make sure to remove the husks and silk from the corn before grilling.

Char the Corn for Extra Flavor – Grill the corn over medium-high heat until it’s charred in spots. This will add a depth of flavor to the salad. You can also char the corn on a stovetop grill pan if you don’t have an outdoor grill.

Seek Out Mexican Crema, If Possible – Create a creamy dressing by mixing mayonnaise, lime juice, and Mexican crema (or sour cream) together. This will add a tangy and creamy element to the salad. Crumbled cotija cheese from a block is better than packaged pre-crumbled Cotija.

Garnish the Salad with Traditional Toppings – Cayenne powder, chopped cilantro, and crumbled cotija cheese are excellent garnishes. You can also add a squeeze of lime juice for a bright and citrusy finish. These toppings will enhance the flavors and give the salad an authentic Mexican street corn taste.

EXPERT TIP: Take extra care when removing the kernels from the cob. If possible, place a smaller bowl upside down in a large bowl and hold the corn in place as you cut away the kernels. This makes it easier to handle the corn and is less messy than doing it on a cutting board.

A close-up view of a person using a large knife to cut the lightly charred kernels from a cooked ear of corn in a shallow white bowl.

How To Serve

This really is the quintessential summertime side salad. Our recipe comfortably serves 8 people. Double it if serving a crowd.

We typically serve it at room temperature; however, you can cut the kernels off the cob while they are still warm and quickly mix in the other ingredients. Served warm is very comforting, but so is room temperature.

It’s also spectacular when served with grilled shrimp. Use the marinade from our grilled shrimp and avocado salad for an incredible entree salad.

All of the components can be prepped up to 12 hours in advance. Keep covered in the refrigerator and then bring them together just before serving.

An overhead view of a large glass bowl that is filled with roasted corn, chopped cilantro, jalapeño, scallions, crumbled Cotija cheese, mayonnaise, and Mexican crema.

Other Amazing Side Salad Recipes to Try

When a side salad is done right, it can steal the show from all the main dishes. Here is a collection of our favorites:

Best-Ever Potato Salad
Zesty Black Bean and Corn Salad
Tzatziki Cucumber Salad
Cucumber with Fresh Dill Salad
Caprese Pasta Salad
Potato Salad with Creamy Horseradish Dressing
Watermelon Salad with Basil and Feta
Yellow Squash Casserole
Zucchini and Squash Salad with Tomato Relish
Panzanella (Bread and Tomato Salad)
Asian Slaw with Peanut-Ginger Dressing

Watch Us Make 5 Amazing BBQ Sides!

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

A close-up view of a white bowl filled with Mexican street corn salad with a lime wedge resting on the side and garnished with chopped parsley and crumbled Cotija cheese.

There is just so much to love about this amazing side salad.

First and foremost is the vibrant taste. When corn is in season and sweet and bountiful, that is your best option. But frozen corn that you’ve lightly charred in a hot skillet is great, too.

When we serve this to family and friends, especially at a BBQ or picnic, folks always want the recipe. It’s really that good!

A close-up view of a large serving spoon lifting up a helping of Mexican street corn salad over a bowl filled with the same.

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

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

An overhead view of a white bowl that is filled with a large serving of Mexican street corn salad (equites) with a small bowl of crumbled cheese and a fresh jalapeño sitting nearby.
Print Recipe
No ratings yet

Mexican Street Corn Salad (Esquites)

Mexican Street Corn Salad (Esquites) is a vibrant explosion of summertime goodness. It's the perfect side dish for a BBQ, picnic, or outdoor gathering. Grilling fresh corn is wonderful, but charring frozen corn in a hot skillet is perfectly fine, too. The salad can be prepared several hours in advance of serving.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American / Mexican
Servings: 8
Calories: 164kcal
Author: Kris Longwell

Equipment

  • 1 Gas, charcoal, or electric grill

Ingredients

  • olive oil for brushing corn
  • 8 ears corn husked and silk removed
  • ½ cup Mexican crema see NOTES
  • ½ cup mayonnaise
  • ¾ cup Cotija cheese crumbled, plus extra for garnish
  • 1 lime juiced, about 2 tbsp
  • 1½ teaspoon Kosher salt
  • ½ teaspoon cayenne pepper
  • ⅓ cup green onions chopped, about 2 bunches
  • 1 jalapeño stem, seeds, and ribs removed, chopped
  • ⅓ cup cilantro fresh, chopped, plus extra for garnish
  • lime wedges for garnish

Instructions

  • Prepare your grill to medium-high heat.
  • Brush olive oil over all ears of corn. Place the corn over direct heat on the grill and cook until lightly charred, turning occasionally, about 8 to 10 minutes. Remove the corn from the grill and when cool enough to handle, use a large sharp knife to cut the kernels from the cob into a large bowl.
    olive oil, 8 ears corn
  • In a small bowl, mix together the cream, mayonnaise, lime juice, salt, and cayenne. Toss the corn with the green onions, jalapeño, and cilantro. Gently pour the dressing over the vegetables. Pour a little at a time, stirring to coat the veggies. Depending on how wet you prefer your salad, you may not use all of the dressing. Save any leftover dressing for another use.
    ½ cup Mexican crema, ½ cup mayonnaise, ¾ cup Cotija cheese, 1 lime, 1½ teaspoon Kosher salt, ½ teaspoon cayenne pepper, ⅓ cup green onions, 1 jalapeño, ⅓ cup cilantro
  • Serve at once, or cover and refrigerate. Set the salad out for about an hour before serving to allow it to come to room temperature. Garnish with extra crumbled Cotija, chopped cilantro, and lime wedges.
    lime wedges

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
In the video, we add all of the ingredients to the bowl and then toss to coat. Since then, we've updated the recipe to make the dressing first, and then add as much as you want to reach the desired consistency. If you don't use all of the dressing and then refrigerate the salad, you'll probably want to pour in a little more dressing just before serving, as the veggies will absorb some of it. 
If you can't find Mexican crema, combine ¼ cup sour cream with ¼ heavy cream (or half and half). Crumbled Queso Fresco or feta cheese can be substituted for the Cotija.
The salad can be assembled up to 3 to 4 hours before serving. Keep covered in the fridge until about an hour before serving (let it come to room temperature before serving: about 1 hour on the counter). 
Leftovers will keep up to 5 days in the refrigerator. 

Nutrition

Calories: 164kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 26mg | Sodium: 680mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 0.3mg

Smoked Steakhouse Burger

by Leave a Comment

We’re taking the all-American hamburger to the next level with this masterpiece.

If you love a good ole hamburger, you and your friends are going to flip for this one. If you don’t have a smoker, don’t fret, the flavors are still amazing when cooked on a grill. Serve with homemade french fries or homemade onion rings for a summertime feast you won’t soon forget! This is right up there with our Cheese-Stuffed Smoked Meatloaf! 

A straight-on view of a smoked steakhouse burger topped with melty provolone cheese and crispy onion strips and a layer of steak sauce aioli on the bottom bun.

How To Make Smoked Steakhouse Burger

 

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

The Tools and Ingredients You Will Need

If you don’t have a smoker, you can certainly cook the burger on the grill. To make the perfect burger, here’s what you’ll need to have on hand:

The Tools

Meat Grinder – Freshly ground meat makes an amazing difference in the taste and texture of your burger.
Smoker – We love our electric Smokin’ Tex and use it constantly. Use Promo Code LOON10 for a 10% discount! 
Wood chips – We prefer Hickory for beef, but go with your favorite.
Instant-Read Meat Thermometer – This is a must for ensuring your burgers are perfectly cooked.

The Ingredients

Beef – Preferably freshly ground Wagyu. Ground sirloin, brisket, or beef short ribs are great, too.
Seasoning – You can go with a homemade BBQ beef rub, or simply use a combination of salt, pepper, garlic powder, and onion powder.
Steak sauce – Homemade is the absolute best. But, in a pinch, pick up some top-notch steak sauce and use it.
Mayonnaise – Homemade is great, but quality store-bought is perfectly fine.
Onion – Cut into small strips.
Buttermilk – Chilled.
Flour – All-purpose.
Seasonings – Salt, smoked paprika, garlic powder, cayenne pepper.
Cheese – Sliced Provolone is recommended. Cheddar, Colby, or Gouda are all great choices, too.
Oil – Vegetable or canola. Enough for frying in a skillet.
Buns – Brioche is our favorite. You could go with homemade, but whatever is your favorite will work perfectly.
Butter – Unsalted and softened for buttering the buns.

EXPERT TIP: If possible, use a kitchen scale to weigh your hamburger meat before forming it into patties. This will ensure every hamburger cooks evenly. We find that a third-pound (⅓ lb) burger makes an ideal hamburger. Liberally apply steak sauce after about 30 to 45 minutes of smoking. And then finish the burger off on the grill with a slice of your favorite cheese.

Two images with the first being a person slathering on steak sauce on to a burger on a smoker grate and then a person placing a circular piece of provolone cheese onto the same burger.

Tips For Making the Perfect Smoked Steakhouse Burger

Grind Your Meat – If you don’t have a meat grinder, go to your local butcher and ask him to grind you top-notch beef such as Wagyu, top sirloin, beef short ribs, or brisket. Freshly ground makes a HUGE difference.

Make the Steak Sauce – Homemade steak sauce is easier to make than you think and it brings up the flavor profile considerably.

Don’t Fry the Onions Too Far in Advance – Don’t fry the onions more than an hour before you plan on serving them. They will lose some of the appealing “crunch” the longer they sit after being fried.

Watch the Internal Temperature of the Burgers – When you finish the burger off on the grill, the patty will continue to cook. For a perfectly ‘medium’ burger, take the patties out of the smoker when they hit 135°F. Remember, a digital thermometer makes all the difference!

EXPERT TIP: It’s easy to fry the onion strips up in a sturdy skillet that is about ½ filled with vegetable oil. Don’t overfill the skillet because the hot oil may overflow, which is dangerous. Once they are golden and crispy, add them to a plate lined with paper towels and hit them with a little coarse sea salt.

A close-up view of a metal slotted spatula raising crispy fried onion strips from a skillet filled with hot oil.

How To Serve

Because the burgers take about an hour and a half to get to 145°F, that gives you time to make the steak sauce and fry the onion strips. However, the steak sauce can be made up to several days in advance. We like to double the recipe for the sauce and serve extra for guests to apply more to their burger, if desired.

You definitely want to fry the onions within about an hour (or less) of serving the burgers. You want them to remain extra crispy. If grilling the burgers (and not smoking) the cooking time will be much less. You’ll need to prepare the steak sauce in advance. You can prep the onions all the way up to frying them up to several hours in advance of serving the burgers.

Toasting the buttered buns on the grill, along with the burgers adds a nice toasty flavor to them, which adds to the overall taste profile and texture.

When serving a crowd, we place all of the components of the burgers on platters and in bowls and let guests build their own burgers.

A close-up view of a smoked steakhouse burger that has a pile of fried onion strips sitting on top of melty provolone cheese and the top bun resting off to the side.

Other Amazing Burger Recipes to Try

Who doesn’t love a good burger? There are many ways to prepare a delicious hamburger, and here is a collection of some of our all-time favorites:

Mushroom Swiss Burger
Black and Bleu Burger
Bulgogi Burger with Easy Kimchi
Best-Ever Gourmet Sliders
Big Mac (Copycat)
Curry Turkey Burger with Grilled Pineapple
Grilled Salmon Burger
World’s Best Veggie Burger
California-Style Plant-Based Burger

These are some of the best hamburgers in the world, without a doubt. But, in the meantime, isn’t this bad boy calling your name?

An overhead view of a smoked steakhouse burger sitting on a wooden cutting board with another similar burger in the background.

If you are ready to up the burger game, this is the burger for you.

Smoking imparts an amazing flavor to the beef, but, if you don’t have a smoker, cooking the burgers on the grill is still amazing.

Remember, the homemade steak sauce and fried onions take the burger to the next level. Every bite is a flavor sensation.

A straight-on view of a smoked steakhouse burger that is topped with fried onion strips that has a bite taken out of it and is sitting on a cutting board.

By the way, watch Kris and Wesley battle it out in our first-ever Burger Challenge!


NOTE: Remember, if you liked this video, please subscribe to our YouTube Channel!

Now, ready to make one of the best burgers of all time? Go for it!

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

A straight-on view of a smoked steakhouse burger topped with melty provolone cheese and crispy onion strips and a layer of steak sauce aioli on the bottom bun.
Print Recipe
No ratings yet

Smoked Steakhouse Burger

Smoked Steakhouse Burger is a true explosion of flavor. To take your burger to the next level, grind top-quality cuts of beef, make the steak sauce from scratch (it's easy), and if possible, smoke them to just barely medium (they'll finish cooking on the grill). Burger perfection!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Lunch / Dinner
Cuisine: American
Servings: 4
Calories: 768kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1½ lbs beef preferably freshly ground Wagyu or top sirloin
  • Salt and pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup steak sauce double the recipe, homemade is best
  • ⅓ cup mayonnaise
  • 4 slices Provolone cheese
  • 4 Brioche buns
  • 2 tablespoon unsalted butter

For the Fried Onion Strips

  • 1 medium onion cut into thin strips
  • 1 cup buttermilk
  • 1¼ cups all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • vegetable oil for frying

Instructions

  • Place the onions in a bowl and cover with the buttermilk. Cover with plastic wrap and refrigerate for at least an hour, if possible.
    1 medium onion, 1 cup buttermilk
  • Form the hamburger into third-pound patties (about 5.3 oz each). Liberally season with salt, pepper, onion powder, and garlic powder on both sides.
    1½ lbs beef, Salt and pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder
  • Smoke the patties until an internal temperature reaches 135°F, usually about an hour and a half. (You'll flip the patties and slather them with steak sauce after about 45 minutes).
  • Meanwhile, make the steak sauce (click on the link for the recipe).
    1 cup steak sauce
  • In a large sturdy skillet, add enough oil to fill it about halfway. Heat the oil to 350°F.
    vegetable oil
  • On a platter, mix together the flour, salt, paprika, and cayenne with a fork until completely combined. Remove the onions from the buttermilk, allowing excess buttermilk to drip off of them. Dredge them through the flour mixture until coated.
    1¼ cups all-purpose flour, 1 teaspoon Kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper
  • Working in batches, carefully lower the breaded onion strips into the hot oil and fry until golden and very crispy. Remove with a metal slotted spoon/spatula/spider and place a plate that is lined with paper towels. Sprinkle salt over the freshly fried onion strips. Repeat with remaining onions.
  • After about 45 minutes of smoking, slather the tops of the patties with steak sauce and then flip them. Slather on more sauce and continue smoking until they reach 135°F.
  • Mix together the mayonnaise with 2 tablespoon of the steak sauce. Set aside.
    ⅓ cup mayonnaise
  • Crank your grill to high heat. Butter the buns.
    4 Brioche buns, 2 tablespoon unsalted butter
  • Transfer the smoked patties from the smoker to the grill and close the grill lid (if possible). Grill over direct heat for about 1 to 2 minutes. Flip the burgers, add the cheese slices, and place the buns on the hot grates. Cook until the cheese has melted and the buns are toasty, about another 1 to 2 minutes. Remove hamburgers and buns.
    4 slices Provolone cheese
  • To build the burgers, add a healthy slather of the steak sauce/mayo mixture on the bottom bun, then add a cooked hamburger patty, a pile of fried onion strips, and top with the toasted bun top. Serve at once with additional steak sauce on the side.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If you don't have a smoker, you can cook these burgers on your grill. You'll get a little smokiness from the flames caused by the juicy burgers.
To finish off the smoked burgers, it's best to give them a quick high-heat sear on your grill or a super hot cast-iron skillet. 
The steak sauce can be made several days in advance. Keep covered in the fridge until ready to use.  

Nutrition

Calories: 768kcal | Carbohydrates: 89g | Protein: 51g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 307mg | Sodium: 899mg | Potassium: 877mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1698IU | Vitamin C: 6mg | Calcium: 323mg | Iron: 7mg

Baked Hot Honey Chicken

by 5 Comments

Everyone loves a new way to prepare chicken. And when the dish is as delicious as this one is, it’s an even bigger win!

This dish hits all the right notes. The extra-crispy exterior chicken breast is baked in a high-heat oven, producing a golden breading and extra juicy cutlets. Control the amount of heat in the hot honey sauce. If you love the taste of classic hot wings, but with a little sweetness, this dish is for you.

A straight-on view of a cutlet of hot honey chicken that has been cut into strips and drizzled with hot honey sauce and is surrounded by more cutlets and butter pickles.

How To Make Baked Hot Honey Chicken

The Ingredients You Will Need

The ingredients in this incredible dish are pantry-friendly and can be adjusted to your family’s heat preferences. Here’s what you’ll need to have on hand:

For the Chicken

Chicken breast – Boneless, skinless. If they are large, cut them in half vertically and then pound them to about ¼” in thickness. Chicken tenders can also be used.
Flour – All-purpose.
Brown sugar – Dark or light, both are perfectly fine.
Seasonings – Garlic powder, smoked paprika, salt, and pepper.
Eggs – Lightly beaten.
Hot sauce – We recommend Frank’s Hot Sauce.
Cornflakes – Crushed with a food processor in a large baggie and rolling pin or the bottom of a heavy bottle. Panko breadcrumbs can be substituted.
Olive oil – Extra-virgin, canola, or vegetable oil can be substituted.

For the Hot Honey Sauce

Honey – Go with a quality brand for the best flavor.
Hot sauce – Frank’s Hot Sauce is best. But any cayenne pepper hot sauce will work.
Butter – Unsalted, chilled.
Seasonings – Garlic powder, cayenne powder (optional), red pepper flakes (optional), salt.
Thyme – Fresh, for garnish. It adds great flavor!

EXPERT TIP: Set up a dredging station to bread your cutlets. Rubbing the oil into the cornflakes will help the flakes to get even crispier and more golden.

Three images with the first being a person dredging a chicken breast cutlet through seasoned flour in a pan, and then coating with an egg bath in a pan, and then in crushed corn flakes in a pan.

Tips For Making Perfect Baked Hot Honey Chicken

Pound Chicken Cutlets to Even Thickness – To ensure the cutlets all cook evenly, use precision in pounding them to a thickness of around ¼-inch. If they are thicker, that’s no problem; they just may take longer to cook. An instant-read thermometer will ensure that the cutlets are baked perfectly to 165°F.

Pulverize the Corn Flakes to Your Desired Consistency – We use our food processor to pulverize the corn flakes. If you pulverize them to the point they are like dust, you won’t get as crispy a breading, but it will still be delicious. You’ll want to have about 4 cups (after crushing about 5 cups of flakes).

Let Guests Add the Hot Honey Sauce – Most people have different spice levels they like in their food. Allowing friends and families to drizzle on their own hot honey sauce will enable them to control how much heat they’ll have on each piece of chicken.

Turn the Cutlets Halfway Through Baking – To ensure even baking, turn the pan 180° around in the oven about halfway through the baking process.

A person lifting up a silver dinner spoon filled with hot honey sauce of a small skillet filled with the same.

How To Serve

This chicken makes for an amazing chicken dinner or lunch. We love to serve it with a side of our Smashed Potatoes. Start the meal off with a nice green salad for a perfect combination of satisfying flavors

You can also serve this as an appetizer. We often use this recipe, but instead of chicken breasts, we use chicken tenders. They are always huge when served when entertaining guests at a party or for game-day grub.

And if you happen to have cutlets left over, you are in luck. These make absolutely epic sandwiches. Simply toast your favorite sandwich buns, and then heat the leftover cutlets in a 325°F oven with a slice of cheese (ie, cheddar, colby, provolone) over the top. Add a few bread and butter pickles for a sandwich that you will want to serve time and time again.

EXPERT TIP: To ensure perfect baking and a crispy exterior all over the cutlet, place the breaded chicken on a baking rack with a baking sheet.

An overhead view of five baked corn-flake encrusted chicken cutlets all resting on a baking rack in a baking pan.

Other Amazing Chicken Dinner Recipes to Try

If you’re always on the lookout for an amazing new chicken dinner recipe to try, you’ll want to check these out. They are delicious, easy to prepare, and always a hit with family and friends.

Parmesan-Crusted Chicken Cutlets with Vodka Sauce

Crispy Chicken Milanese
Chicken Saltimbocca with White Wine Butter Sauce
Chicken and Broccoli Casserole with Cheddar and Rice
Caprese-Stuffed Chicken
Classic King Ranch Casserole
Chicken Florentine (Creamy Chicken and Spinach)
Baked Teriyaki Chicken
Creole Chicken with Rice
Authentic Chicken Fried Rice
Chicken Fricassee
Roasted Chicken and Black Bean Tostadas

These are all amazingly delicious chicken dinners. But, in the meantime, isn’t this “winner winner chicken dinner” calling your name?

A person using a silver spoon to drizzle honey hot sauce over the top of a crispy corn flake-crusted chicken cutlet.

If you’re looking for a new chicken dinner that is sure to please even the pickiest eaters in your family, you need to try this recipe.

You can decrease or increase the heat to your own tastes.

And don’t forget, leftovers make amazing sandwiches! Reheat in the oven with a slice of cheese and then top with more sauce, pickles, and toasted buns!

You’ll want to put this amazingly flavorful dish in rotation at once!

An overhead view of several pieces of hot honey chicken that are sitting the middle of a small jar filled with hot honey sauce all on crumpled brown butcher paper.

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

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

A straight-on view of a cutlet of hot honey chicken that has been cut into strips and drizzled with hot honey sauce and is surrounded by more cutlets and butter pickles.
Print Recipe
5 from 2 votes

Baked Hot Honey Chicken

Baked Hot Honey Chicken is an explosion of flavor. You can easily control the heat level by adjusting the amount of hot sauce and seasonings you include in the sauce. Baking the breaded chicken cutlets gets them perfectly cooked and extra crispy, but it's also healthier than frying them in oil! See NOTES on how to prepare them in an air fryer.
Prep Time20 minutes
Cook Time19 minutes
Total Time39 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 736kcal
Author: Kris Longwell

Equipment

  • 1 baking sheet with baking rack

Ingredients

For the Chicken

  • 3 lbs chicken breasts boneless, skinless, pounded to ¼-inch thickness
  • Salt and pepper
  • ¾ cup all-purpose flour
  • ¼ cup brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 3 large eggs
  • 1 tablespoon hot sauce ie, Frank's Hot Sauce
  • 5 cups cornflakes crushed (5 cups uncrushed)
  • 2 tablespoon olive oil

Hot Honey Sauce

  • ½ cup honey
  • ¼ cup hot sauce ie, Frank's Hot Sauce
  • 2 tablespoon unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper optional, increase for more heat
  • 1 teaspoon red pepper flakes optional, increase for more heat
  • ½ teaspoon salt
  • 1 tablespoon thyme fresh, chopped

Instructions

  • Preheat oven to 425°F.
  • If your chicken breasts are large, use a sharp knife to cut them in half, lengthwise. Then pound to ¼ to ⅓-inch in thickness. Liberally salt and pepper the cutlets all over.
    3 lbs chicken breasts, Salt and pepper
  • Place the flour, brown sugar, garlic powder, paprika, ½ teaspoon salt, and ½ teaspoon pepper in a pan or bowl. Stir together with a fork or whisk until completely combined.
    ¾ cup all-purpose flour, ¼ cup brown sugar, 1 teaspoon garlic powder, 1 teaspoon smoked paprika
  • In a separate pan (or bowl), add the eggs and lightly beat with the hot sauce.
    3 large eggs, 1 tablespoon hot sauce
  • In a third pan (or bowl), add the crushed cornflakes. Add the olive oil and use your fingers to work the oil into the cornflakes.
    5 cups cornflakes, 2 tablespoon olive oil
  • Working one cutlet at a time, dredge the seasoned chicken through the flour, turning it to completely coat. Add to the egg mixture and turn to coat. Allow excess egg to drip off the chicken. Now, add to the cornflakes and press to help them adhere. Turn over and use your fingers to help completely cover the cutlets with the cornflakes. Place on a baking pan that is lined with a baking rack. Continue with the remaining cutlets.
  • Bake the chicken for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reaches 165°F.
  • While the chicken is baking, add all of the sauce ingredients to a small saucepan and heat over medium heat. Simmer and keep warm until the chicken is ready.
    ½ cup honey, ¼ cup hot sauce, 2 tablespoon unsalted butter, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon red pepper flakes, ½ teaspoon salt
  • Serve the chicken with hot honey sauce drizzled over the top and garnished with chopped fresh thyme. Serve extra sauce on the side.
    1 tablespoon thyme

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
To cook the cutlets in an air fryer: Preheat the air fryer to 400°F. Spray the basket and breaded chicken liberally with cooking spray. Working in batches, cook for 5 minutes, open the basket and flip the cutlets, cook for another 5 minutes, or until internal temperature reaches 165°F.
The recipe, as written (including the teaspoon cayenne and teaspoon red pepper flakes), is a bit on the spicy side. To reduce to mildly spicy, eliminate the cayenne and red pepper flakes.
Leftovers will keep, covered, in the fridge for up to 5 days. Reheat (uncovered) on a baking sheet in a 325°F oven until heated through and lightly crispy again. These make amazing sandwiches! Reheat the sauce in the microwave. 

Nutrition

Calories: 736kcal | Carbohydrates: 99g | Protein: 83g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 372mg | Sodium: 1012mg | Potassium: 1523mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1820IU | Vitamin C: 29mg | Calcium: 72mg | Iron: 14mg

Spinach and Ricotta Cannelloni with Meat Sauce

by 2 Comments

This dish checks all the boxes for Italian comfort food and does not disappoint.

Cannelloni is similar to manicotti, but the texture of the tubular pasta is slightly different. Making homemade pasta is easier than you think and truly brings the dish to the next level. You can keep it vegetarian and top it with homemade marinara, rather than the meat sauce. And, much of the dish can be prepared in advance!

A straight-on view of a white dinner plate that is filled with two side-by-side spinach cannelloni and meat sauce near a wine glass partially filled with red wine.

How to Make Spinach and Ricotta Cannelloni with Meat Sauce

 

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

The Ingredients You Will Need

There are three main components to making this amazing dish: sauce, filling, and pasta. Here’s what you’ll need to have on hand to bring it all together:

For the Sauce

Oil – Olive oil or extra-virgin olive.
Onion – Finely chopped.
Garlic – Minced.
Italian sausage – Sweet, hot, or mild.
Beef – 85% lean is recommended.
Whole tomatoes – Canned San Marzano (certified) are best.
Tomato purée – Found in the canned tomato section of most supermarkets. Crushed tomatoes can be substituted.
Seasonings – Salt and pepper.
Oregano – Dried is great.
Basil – Fresh is best.

For the Filling

Spinach – Fresh, mature spinach is best, with stems removed. Baby spinach, or even frozen will work, too. Be sure to squeeze out all excess water.
Seasonings – Salt and pepper.
Ricotta cheese – Whole milk is highly recommended.
Eggs – Lightly beaten.
Parmesan cheese – Grated.

For the Assembly

Pasta – Fresh is definitely best. Cooked lasagna noodles can be used as a substitute.
Parmesan cheese – Grated.
Parsley – Fresh and chopped, for garnish.

EXPERT TIP: Canned San Marzano whole tomatoes are our tomatoes of choice for the sauce. Make sure the can says “Certified” to ensure the tomatoes are actually imported from Italy.

A close-up view of a tomato-based meat sauce in a large silver saucepan with a wooden spatula inserted into the sauce near the back of the pan.

How To Make Perfect Spinach and Ricotta Cannelloni

Use Fresh Spinach and Top-Notch Ricotta – Fresh spinach and high-quality ricotta cheese will enhance the flavors of the cannelloni and provide a creamy, rich filling.

Homemade Pasta is Best – If possible, make the pasta from scratch. It truly takes the dish to the next level.

Season and Simmer the Sauce – Seasoning the meat sauce with a variety of herbs and spices, such as oregano, basil, and garlic, will add depth of flavor and complement the richness of the filling. And let it simmer for at least 15 to 20 minutes.

An overhead view of a large glass bowl that is filled with a ricotta and chopped spinach mixture with a large silver spoon inserted off to the side of the bowl.

How To Serve

This dish works wonderfully as an appetizer or a main dish.

If serving as an appetizer, make smaller cannelloni. A 2-4″ square piece of pasta is perfect.

When serving as a main dish, a Caesar salad and fresh rolls are all that’s needed for the perfect Italian dinner.

EXPERT TIP: Don’t skimp when adding the filling. For a 4-6″ pasta sheet, a full three tablespoons of filling will do the trick. Roll tightly and then layer seam side down in the dish.

A person rolling a square piece of freshly made egg pasta around a full-length tube of a ricotta and spinach filling.

Other Classic Italian Recipes To Make at Home

If you love Italian cuisine, you are going to love this collection of classic recipes. Making them from scratch is simply the best.

Lasagna with Meat Sauce
Eggplant Parmesan Casserole
Best-Ever Baked Ziti
Stuffed Manicotti
Easy Ravioli with Tomato Basil Sauce
Chicken Lasagna with White Sauce
Eggplant Rollatini
Sicilian-Style Lasagna

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

An overhead view looking straight down on a white 9 by 13 baking dish that is filled with spinach and ricotta cannelloni topped with a tomato-based meat sauce.

This is Italian cuisine at its very best.

And remember, making homemade pasta is not difficult, and it puts the dish over the top!

Pure comfort and so much fun to make! Every bite is Italian food perfection!

A close-up view of a half eaten spinach and cannelloni with meat sauce on the top and a fork resting on the plate.

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

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

A close-up view of two spinach and ricotta cannelloni and meat sauce sitting on a white dinner plate and garnished with chopped parsley and grated Parmesan cheese.
Print Recipe
5 from 1 vote

Spinach and Ricotta Cannelloni with Meat Sauce

This dish is about as classic comfort food as you will find. Making the homemade pasta puts it over the top, but cooked lasagna noodles are a perfectly fine substitution. The sauce and the filling can be made up to a day in advance. Serve as an appetizer or a main dish.
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Course: Appetizer / Entree
Cuisine: Italian, Italian / American
Servings: 8 people
Calories: 687kcal
Author: Kris Longwell

Equipment

  • Food processor
  • Pasta attachment

Ingredients

For the Sauce

  • 2 tablespoon olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • ½ lb Italian sausage sweet or hot, if links: remove the casings
  • ½ lb ground beef 85% lean
  • Kosher salt and freshly ground pepper
  • 1 28 oz. can whole tomatoes San Marzano are excellent
  • 1 28 oz. can tomato puree
  • 1 tablespoon Italian seasoning dried, or dried oregano
  • ¼ cup basil fresh, chopped

For the Filling

  • 1 lb spinach washed and stems removed
  • Kosher salt and freshly ground pepper
  • 2 lb ricotta cheese whole milk
  • 2 large eggs lightly beaten
  • 1½ cups Parmesan cheese grated, divided

ASSEMBLY

  • 1 lb fresh pasta dough or dried lasagna noodles
  • Parmigiano-Reggiano for topping
  • 2 tablespoon Italian parsley chopped, for garnish

Instructions

Make the Sauce

  • In a large skillet, over medium heat, warm the olive oil.
    2 tablespoon olive oil
  • Add the onion and saute until golden, 4 to 5 minutes. Add the garlic, and cook for another minute.
    1 medium yellow onion, 2 cloves garlic
  • Stir in the sausage, beef, and a healthy pinch of salt and pepper.
    ½ lb Italian sausage, ½ lb ground beef, Kosher salt and freshly ground pepper
  • Cook, stirring and breaking up the meat with a wooden spoon, until meat is browned, about 7-8 minutes. At this point, if too much fat has rendered, tilt the skillet and remove excess with spoon (leave some, or all...it will incorporate as it cooks down).
  • Squeeze the whole tomatoes into the skillet, and then add the liquid, tomato purée, Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper. Simmer until the sauce has thickened slightly, about 15 - 20 minutes. Stir in basil and set aside.
    1 28 oz. can whole tomatoes, 1 28 oz. can tomato puree, 1 tablespoon Italian seasoning, ¼ cup basil

Make the Filling

  • In a large saucepan, combine the spinach, ¾ cup water, and a pinch of salt.
    1 lb spinach
  • Cover and turn the heat to medium. Spinach will be piled high, but will quickly wilt down.
  • Cook until tender, about 3 - 4 minutes. Drain the spinach and let it cool, then squeeze out the excess liquid. Chop the spinach.
  • In a bowl, stir together the spinach, ricotta, eggs, 1 cup of Parmesan, and a healthy pinch of salt and pepper. Cover and refrigerate if not using immediately.
    Kosher salt and freshly ground pepper, 2 lb ricotta cheese, 2 large eggs, 1½ cups Parmesan cheese

Prepare the Pasta

  • Make fresh pasta sheets, then boil for about 2 minutes. Gently drain water and place sheets on a cutting board and cut 4"x6" rectangles with a pizza cutter. OR, boil dried lasagna noodles (according to package instructions), drain, and cut 4"x6" squares. Toss with a little olive oil to prevent sticking.
    1 lb fresh pasta dough

Assemble and Finish the Dish

  • Preheat oven to 375°F.
  • Spread a thin layer of the sauce in the bottom of two 9x13-inch baking dishes.
  • Lay a pasta square on a work surface, spoon about 3 tablespoons of the filling along the long end of the rectangle, and then roll it into a tube.
  • Place the tube, seam side down, in one of the prepared dishes.
  • Fill the remaining pasta rectangles in the same way and arrange them in the dishes.
  • Spread the remaining sauce on top of the rolls, dividing evenly between the dishes.
  • Sprinkle remaining cheese over the top.
    Parmigiano-Reggiano
  • Bake the cannelloni until sauce and cheese are bubbling, about 40 minutes. Garnish with extra Parmesan cheese and fresh parsley. Serve at once.
    2 tablespoon Italian parsley

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The sauce and the filling can be made up to 1 to 2 days in advance. Keep covered in the fridge until ready to use. No need to reheat the sauce. 
Leftovers will keep covered in the fridge for up to 5 days. Reheat (covered with foil) in a 325°F oven for 20 to 30 minutes, or until heated through. 

Nutrition

Calories: 687kcal | Carbohydrates: 36g | Protein: 34g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 900mg | Potassium: 696mg | Fiber: 3g | Sugar: 1g | Vitamin A: 6105IU | Vitamin C: 19mg | Calcium: 551mg | Iron: 5mg

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

New England-Style Crab Cakes

by 7 Comments

If you love crab cakes, then this is the recipe for you.

You may be wondering what makes a crab cake New England-style. They are crispy on the outside and very creamy and crabby on the interior. They are easy to prepare and truly spectacular. Even non-seafood lovers flip for these cakes. The homemade tartar sauce puts them over the top!

A straight-on view of two New England-style crab cakes that are on a black dinner plate both with a strip of tartar sauce on them and sitting next to lemon wedges.

How To Make New England-Style Crab Cakes

 

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

The Ingredients You Will Need

Here’s what you’ll need to have on hand to make these incredible crab cakes:

Breadcrumbs – Panko is best, but you could go with regular breadcrumbs, or even fresh. Toasting them makes the cakes extra crispy. You don’t need to toast the breadcrumbs that you’ll add to the crab cake filling.
Butter – Unsalted.
Onion – Finely chopped.
Red bell pepper – Seeded and finely chopped. You could substitute a green or yellow pepper, if desired.
Garlic – Finely minced.
Seasonings – Salt and pepper.
Parsley – Fresh Italian, flat-leaf, chopped.
Eggs – You’ll need a couple for the cakes and then a few more for the batter. Have an extra one on hand in case you need more for the batter.
Mayonnaise – Homemade or store-bought.
Vinegar – Red wine is recommended, but white wine or apple cider vinegar would work, too.
Mustard – Dijon is best. Country or stone-ground is good but will give a more pronounced flavor.
Capers – Drained.
Hot sauce – Tabasco is great.
Worcestershire sauce – Don’t skip this ingredient.
Crabmeat – Lump is recommended. Jumbo lump crab is expensive and not necessary.
Oil – Vegetable or canola oil, for frying.
Lemon wedges – For garnish.
Tartar sauce – Homemade is easy and makes these crab cakes restaurant-quality.

An overhead view of a crab cake mixture in a glass bowl with a wooden spatula inserted into the side of the mix.

Tips for Making Perfect New England-Style Crab Cakes

Use Quality Lump Crab Meat – The key to a perfect crab cake is fresh lump crab meat. Jumbo lump isn’t necessary, but quality lump crab makes all the difference. Please don’t use imitation crab.

Binding Agents Are Critical – To help hold the crab cakes together and prevent them from falling apart, use a combination of mayonnaise, Dijon mustard, and egg. This will also add flavor and moisture to the crab cakes.

Toast the Panko Breadcrumbs – Panko breadcrumbs are larger and lighter than traditional breadcrumbs, which creates a crispy, crunchy coating. To ensure an extra crispy breading, toast the breadcrumbs before breading and then frying.

Fry in Hot Oil – Quickly frying the cakes in hot vegetable (or canola) oil delivers the classic crispy exterior. You can also bake them at 400°F for 20 minutes, or until crispy. Cook them in your air-fryer by spraying the basket with cooking spray and then air-frying them at 350°F for 12 minutes, flipping halfway.

EXPERT TIP: Have an extra egg or two on hand for breading the cakes. You may need to add another one to the egg wash if you don’t have enough. Chilling the cakes makes them much easier to handle during the breading process.

Two images with the first being a crab cake resting in a bowl filled with an egg wash and then the next is the crab cake that is in a bowl filled with toasted breadcrumbs.

How To Serve

The wonderful thing about this recipe is that you can make small little cakes to serve as a party appetizer, form smaller patties for an appetizer to a meal, or make them full size as a filling entrée.

You will definitely want to serve these with our homemade tartar sauce, which can be made up to three days in advance.

If serving as the main dish, a simple arugula salad dressed with olive oil, lemon juice, salt, and pepper is a wonderful accompaniment. If you’re feeling adventurous, whip up a batch of homemade hush puppies!

EXPERT TIP: It won’t take long for the crab cakes to get golden and crispy in the oil. Use a candy thermometer to ensure your oil temperature is 350°F. If you don’t have a thermometer, simply toss in a little piece of bread. When it sizzles and then turns golden and crispy within about a minute, you’re good to go. If it burns quickly, the oil is too hot. If it doesn’t brown within a minute, your oil isn’t hot enough.

A person holding a metal spatula that has a crispy crab cake on it that is being lifted from a cast-iron skillet filled with hot oil.

Other Amazing Seafood Classic Recipes To Try

When seafood is fresh and prepared correctly, it is absolutely amazing and delicious. Here is a collection of some of our favorites that you will want to prepare for your loved ones:

Classic Fish and Chips
Southern-Style Crab Cakes
Crab-Stuffed Shrimp
Crispy Crab Beignets
Fried Oysters and Littleneck Clams
Beer Batter Fried Shrimp
Sautéed Soft-Shell Crabs
Lump Crab au Gratin
Spaghetti Vongole (White Clam Sauce)
Classic Fried Calamari with Homemade Cocktail Sauce
Fried Catfish Po-Boy

All of these are seafood perfection and you need to make them as soon as possible! But, in the meantime, isn’t this dish calling your name?

An overhead view of two black dinner plates that are each holding two crispy New England-style crab cakes next to lemon wedges, a jar of tartar sauce, and an arugula salad.
We need to say this again, if you love crab cakes, this is the recipe for you.

It’s not fishy tasting at all, and the combination of crispy on the outside and creamy on the inside is just unbeatable.

And, we can’t stress enough, homemade tartar sauce puts it over the top.

A close-up view of a half-eaten New England-style crab cake that has a strip of homemade tartar sauce on it all on a black dinner plate.

Ready to make the best crab cakes this side of Boston? Go for it!

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

A straight-on view of two New England-style crab cakes that are on a black dinner plate both with a strip of tartar sauce on them and sitting next to lemon wedges.
Print Recipe
5 from 4 votes

New England-Style Crab Cakes

New England-Style Crab Cakes are crispy on the outside and creamy and crabby on the inside. The flavor profile is spot-on and not overly fishy tasting. The homemade tartar sauce is easy and puts them over the top!
Prep Time15 minutes
Cook Time20 minutes
Chill time1 hour
Total Time1 hour 35 minutes
Course: Appetizer / Entree
Cuisine: New England / Seafood
Servings: 4
Calories: 569kcal
Author: Kris Longwell

Equipment

Ingredients

  • 2¼ cups Panko breadcrumbs divided
  • 2 tablespoon unsalted butter
  • ½ cup onion finely chopped
  • ½ cup red bell pepper seeded and finely chopped
  • 2 cloves garlic minced
  • 2 tablespoon Italian flat-leaf parsley fresh, chopped, plus more for garnish
  • 5 eggs divided
  • ½ cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers drained
  • 2 teaspoon hot sauce ie, Tabasco
  • 2 teaspoon Worcestershire sauce
  • 1 lb lump crabmeat drained and picked over
  • salt and pepper
  • vegetable oil for frying
  • lemon wedges for garnish
  • tartar sauce for serving

Instructions

  • Preheat oven to 375°F.
  • Sprinkle 2 cups of the Panko breadcrumbs over a baking sheet. Toast the breadcrumbs for 4 to 6 minutes, or until golden, stirring halfway through. Transfer to a bowl and set aside.
    2¼ cups Panko breadcrumbs
  • Melt the butter in a medium saucepan over medium heat. Add the onion and red bell peppers and cook, stirring often, until soft, about 4 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Stir in the parsley and set aside to cool.
    2 tablespoon unsalted butter, ½ cup onion, ½ cup red bell pepper, 2 cloves garlic, 2 tablespoon Italian flat-leaf parsley
  • In a large bowl, add 2 eggs and lightly beat them. Add the mayonnaise, vinegar, mustard, capers, hot sauce, Worcestershire sauce, crab meat, ¼ cup Panko breadcrumbs (un-toasted), and onion/pepper mixture. Add ½ teaspoon salt and pepper, each. Use your hands, or a wooden spoon to mix until combined. Cover with plastic wrap and refrigerate for 15 to 30 minutes.
    5 eggs, ½ cup mayonnaise, 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon capers, 2 teaspoon hot sauce, 2 teaspoon Worcestershire sauce, 1 lb lump crabmeat, salt and pepper
  • Place the toasted breadcrumbs in a shallow bowl. In a different bowl, add the remaining 3 eggs plus about 1 tablespoon of tap water and mix until combined.
  • Form 3 to 4 oz crab cakes with your hands. Place in the egg wash and flip to cover. Gently shake off excess egg. Dredge the crab cake in the breadcrumbs. Place on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes. (If longer, cover with plastic wrap for up to 5 hours).
  • Place the oil in a sturdy skillet and heat over medium-high heat until a thermometer reaches 350°F.
    vegetable oil
  • Working in batches, fry the crab cakes until golden and crispy all over, about 4 minutes, flipping halfway through.
  • Serve at once with lemon wedges and tartar sauce. Garnish with chopped parsley, if desired.
    lemon wedges, tartar sauce

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The crab cakes can be breaded and kept covered (with plastic wrap) in the fridge for up to 5 hours before frying them. 
Reheat leftovers in a 325°F oven (covered) for 15 to 20 minutes. 
The crab cakes can be frozen for up to several months. Thaw and cook as instructed. 

Nutrition

Calories: 569kcal | Carbohydrates: 29g | Protein: 33g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 279mg | Sodium: 1642mg | Potassium: 490mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1112IU | Vitamin C: 36mg | Calcium: 164mg | Iron: 4mg

Chocolate Cupcakes with Marshmallow Filling

by 7 Comments

If you love chocolate and if you love cupcakes, then you need to check this out.

There’s just something about a perfectly baked cupcake that is loved by kids and adults alike. These cupcakes are reminiscent of the famed chocolate ding-dong by Hostess. The cake is very moist and loaded with layers of chocolate. The marshmallow filling is creamy and so satisfying. Serve these with our Coconut and Lemon Curd Cupcakes for the perfect dessert!

A view of several rows of chocolate cupcakes with marshmallow filling all sitting on a white marble slab.

How To Make Chocolate Cupcakes with Marshmallow Filling

 

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

The Ingredients You Will Need

If you love to pile your icing nice and high (like Wesley does), then you’ll want to double the icing recipe. Several items need to be at room temperature. Take note of these. To make these wonderful cupcakes, here’s what you’ll need to have on hand:

For the Cupcake Batter

Unsweetened Natural Cocoa Powder – Hershey’s is our cocoa powder of choice.
Water – Boiling
Buttermilk – Whole or low-fat will work.
Flour – All-purpose.
Baking soda – Make sure it’s somewhat fresh (not years old in the fridge).
Salt – Table salt is perfectly fine.
Butter – Unsalted and at room temperature.
Sugar – Granulated
Brown sugar – Light or dark will work.
Eggs – Preferably room temperature, if possible.
Vanilla extract – We love Nielsen Massey.

For the Marshmallow Filling

Confectioners’ Sugar – Also known as Powdered Sugar.
Marshmallow Creme – Found in the baking section of most well-stocked supermarkets. Marshmallow Fluff is good and easy to find.
Butter – Unsalted, and at room temperature.
Vanilla extract
Heavy cream – Can substitute half and half.

For the Chocolate Cream Cheese Frosting

Cream cheese – Room temperature.
Butter – Unsalted, room temperature.
Unsweetened Natural Cocoa Powder
Confectioner’s Sugar – Also known as Powdered Sugar.
Cupcake Gems – Or, any kind of decoration glitter. These can be found in the baking section of most well-stocked supermarkets.

EXPERT TIP: We recommend using muffin tin cupcake liners for these cupcakes. However, if you don’t want to use the liners, be sure to spray the pan liberally with cooking spray. Only fill the batter about two-thirds the way up the liner. The cupcakes will rise somewhat as they bake.

A person using a large spoon to transfer chocolate cupcake batter into a muffin tin that is lined with paper cupcake liners.

Tips for Making the Best Chocolate Cupcakes With Marshmallow Filling

Don’t Bake Too Long – Baking time for the cupcakes may vary for a variety of factors. Have a toothpick ready to insert when they look done. If you bake them too long, they will dry out somewhat and not be extra moist.

Let the Cupcakes Cool – You’ll want to let the cupcakes cool (preferably on a rack) before cutting out the holes to fill with the cream. This will make removing a portion of the cupcake easier.

Make Sure Butter and Cream Cheese Are Room Temperature – For the batter and for the chocolate cream cheese frosting, make sure the cream cheese and butter are at room temperature to achieve a smooth and creamy texture.

Don’t Forget to Garnish – After frosting garnish with chocolate shavings or sprinkles to add a decorative touch and extra burst of chocolate flavor.

EXPERT TIP: For ease, use a small spoon to transfer the cream into the interior of the cupcakes. You can create the little well in the kitchen with a small sharp knife, or a small spoon. For more precision, pipe the marshmallow filling into the cupcakes via a pastry bag.

A person using a small spoon to transfer marshmallow cream into the chocolate cupcake that has had a small well removed from its top.

How To Serve

These cupcakes can be prepared up to 24 hours in advance of serving. We recommend covering them (if possible) and refrigerate up to 1 hour before you plan to serve them. They are best served at room temperature.

These cupcakes a rich, moist, with a deep chocolate taste. A cold glass of milk is the perfect accompaniment to them.

As mentioned, if you love a ton of frosting, then double the recipe (for the frosting) and pipe it nice and tall, in a circular fashion. Or, you can use a small spatula to simply frost the top of each cupcake.

Person using a piping bag fitted with a metal tip to apply chocolate frosting on top of chocolate cupcakes with marshmallow filling all sitting on a baking rack.

Other Chocolate Dessert Recipes to Try

If you and members of your family are crazy for chocolate, then everyone will flip for this collection of recipes starring delicious chocolate.

Classic Chocolate Cake
Best German Chocolate Cake
Texas Chocolate Sheet Cake
Triple Chocolate Mousse Cake
Ultimate Fudge Brownies
Cheesecake Brownies
Chocolate Eclairs
Best-Ever Chocolate Meringue Pie
Classic Chocolate Chunk Cookies
Chocolate Delight from Scratch
Chocolate Toffee with Almonds
Yule Log (Chocolate Christmas Cake)

These are all loaded with amazing chocolate flavor and couldn’t be better. But, in the meantime, aren’t these gems calling your name?

A straight-on view of chocolate cupcakes with marshmallow filling topped with gold edible glitter gems.

These cupcakes are designed to be very moist and almost melt-in-your-mouth delicious.

For that matter, along with the mile-high frosting, you’ll want to have plenty of napkins on hand.

These are a chocolate lover’s dream come true. But, the creamy marshmallow filling is the surprise that truly puts them over the top!

A half eaten chocolate cupcake with marshmallow filling sitting on a white dessert plate with the cream filling visible.

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

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

A straight-on view of chocolate cupcakes with marshmallow filling topped with gold edible glitter gems.
Print Recipe
5 from 1 vote

Chocolate Fudge Cupcakes with Marshmallow Filling

These cupcakes are so delicious and they'll take you back to your fondest childhood memories. The cupcakes are moist and tender and the icing is a classic cream cheese frosting with chocolate. And the marshmallow filling pus it over the top. A favorite a kids and adults alike!
Prep Time30 minutes
Cook Time20 minutes
Resting time20 minutes
Total Time1 hour 10 minutes
Course: Cupcakes, Dessert
Cuisine: American, easy cupcake recipe, how to make chocolate cupcakes
Servings: 12 people
Calories: 678kcal
Author: Kris Longwell

Equipment

  • standard muffin pan
  • cupcake paper liners if not using liners, you'll need to spray the pan with cooking spray.
  • toothpick for testing cupcake doneness.
  • Pastry bag with tip optional

Ingredients

For the Cupcake Batter

  • ¾ cup natural cocoa powder
  • ⅔ cup boiling water
  • 1 cup buttermilk
  • 1¾ cups all-purpose flour
  • 1½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter 1½ sticks, room temperature
  • 1 cup sugar
  • ½ cup brown sugar light or brown
  • 3 large eggs
  • 2 teaspoon vanilla extract

For the Marshmallow Filling

  • 6 tablespoon unsalted butter room temperature
  • 1½ cup confectioners' sugar
  • 1 cup marshmallow creme "fluff"
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon heavy cream

For the Chocolate Cream Cheese Frosting

  • 8 oz cream cheese room temperature
  • ½ cup unsalted butter 1 stick, room temperature
  • 2 teaspoon vanilla extract
  • ½ cup unsweetened cocoa powder
  • 3 to 4 cups confectioners' sugar
  • gold cupcake gems optional

Instructions

  • Preheat oven to 350°F.
  • Line standard muffin cups with paper liners, or grease with butter and dust with flour (you'll have enough batter for 18 to 20 cupcakes).

Make the Cupcakes

  • Place the cocoa powder in a bowl and slowly whisk in the boiling water until fully incorporated.
    ¾ cup natural cocoa powder, ⅔ cup boiling water
  • Let cool slightly, then whisk in the buttermilk.
    1 cup buttermilk
  • In a different bowl, whisk together the flour, baking soda, and salt.
    1¾ cups all-purpose flour, 1½ teaspoon baking soda, ½ teaspoon salt
  • In the bowl of a mixer fitted with the paddle attachment, beat (also known as "creaming") the butter and sugars on medium until combined and fluffy.
    ¾ cup unsalted butter, 1 cup sugar, ½ cup brown sugar
  • One at a time, add the eggs, beating well after each addition. Add the vanilla with the final egg.
    3 large eggs, 2 teaspoon vanilla extract
  • Reduce the speed to low and add the flour mixture in 3 additions, alternating with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat until just combined.
  • Divide the batter among the prepared muffin cups, filling them about three-quarters way up.
  • Bake the cupcakes until they are puffed and slightly springy to the touch and an inserted toothpick comes out clean. About 20 minutes.
  • Let cool slightly, then remove the cupcakes from the pan and cool completely on wire racks.

Make the Filling and Fill the Cupcakes

  • Place the softened butter in the bowl of a mixer and add the sugar. Using the paddle attachment, beat on medium speed until lightened.
    6 tablespoon unsalted butter, 1½ cup confectioners' sugar
  • Add the marshmallow cream (fluff), vanilla, and cream, beating until light and fluffy. Set aside.
    1 cup marshmallow creme "fluff", 1 teaspoon pure vanilla extract, 2 tablespoon heavy cream
  • Using a small sharp knife, create a hole in the top of each cupcake about 1½ inches round and 1 inch deep.
  • Fill each cavity with marshmallow filling.

Make the Frosting and Top the Cupcakes

  • In a large bowl with an electric mixer (or use your stand mixer), beat together the softened cream cheese, butter (1 stick softened), and vanilla extract until light and fluffy.
    8 oz cream cheese, ½ cup unsalted butter, 2 teaspoon vanilla extract
  • Beat in the cocoa powder until combined. Begin adding the confectioners' sugar until a frosting consistency is reached, usually about 3 cups.
    ½ cup unsweetened cocoa powder, 3 to 4 cups confectioners' sugar
  • Use an offset spatula or a pastry bag (with a tip) to frost the cupcakes. Sprinkle with cupcake gems, if using.
    gold cupcake gems

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Make sure your butter (for the cupcake batter), as well as your butter and cream cheese (for the frosting) are at room temperature. 
If you like to pile the frosting nice and high (similar to what we did for the photos and in the video), you'll need to double the frosting ingredients. 
The cupcakes can be made up to 2 days in advance of serving. If possible, keep them covered and in the refrigerator. Let them sit out at room temperature for a minimum of 1 hour before serving. 
Leftovers will keep covered for approximately 5 days. They can be frozen but they will lose the moist consistency after thawing. 

Nutrition

Calories: 678kcal | Carbohydrates: 89g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 341mg | Potassium: 169mg | Fiber: 2g | Sugar: 72g | Vitamin A: 1157IU | Vitamin C: 0.01mg | Calcium: 73mg | Iron: 2mg

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

Chicken Saltimbocca with White Wine Sauce

by 9 Comments

This dish is inexpensive, can be prepared in about half an hour, and is still restaurant-quality. It’s really that good.

There is so much to love about this dish. It’s so easy that it makes for a wonderful weeknight meal, but, it’s so good and so gorgeous, it’s also perfect for entertaining. We love to serve it with our balsamic roasted potatoes with herbs and a simple arugula salad. It truly is a spectacular meal with such little effort!

A straight-on view of a white dinner plate that is holding a serving of chicken saltimbocca with a white wine butter sauce next to roasted baby potatoes and an arugula salad.

How To Make Chicken Saltimbocca with White Wine Butter Sauce

The Ingredients You Will Need

There are just a handful of ingredients needed to bring this iconic dish together. Traditionally, the dish is served with veal. If you prefer veal, simply follow the recipe using thin veal cutlets (scaloppine) in place of the chicken. Here’s what you’ll need to have on hand:

Chicken breast cutlets – Thinly cut. If you can’t find thin-cut breasts, simply cut a skinless, boneless breast in half and then pound between wax paper to about ¼-inch thickness.
Prosciutto – Thinly sliced (you’ll need one piece of prosciutto for every chicken cutlet).
Sage – Fresh is a must. Look for sage with nice, large leaves.
Flour – All-purpose.
Seasonings – For the cutlets, all you need is black pepper for the flour breading. The prosciutto is salty, so additional salt isn’t needed, though you might want to add a pinch to the sauce.
Oil – Olive oil, extra-virgin, or vegetable oil is all acceptable. We use olive oil.
White wine – A nice dry white wine, such as Chardonnay or Sauvignon Blanc, is recommended. We don’t recommend cooking wine. If you don’t want to cook with wine (99% of the alcohol will cook out), simply omit it.
Broth – Chicken broth or stock is recommended. However, veal stock or vegetable stock will work, too.
Butter – Unsalted.

EXPERT TIP: Be sure to use a toothpick to thread the prosciutto and sage to the chicken. After dredging the cutlet in flour, gently shake the excess off before adding to the hot oil.

Two images with the first being a person threading a toothpick through a sage leaf, slice of prosciutto, and chicken cutlet and then that cutlet being dredged through flour.

Tips for Making Perfect Chicken Saltimbocca with White Wine Butter Sauce

Gently Pound Chicken Breasts – Use a mallet or the bottom of a measuring cup to pound the cutlets to about ¼-inch thickness. This will ensure even cooking and a tender texture. Don’t overdo it, though; otherwise, the meat will start to shred.

Quality is Best – When choosing prosciutto, don’t skimp. The flavor is key to delicious saltimbocca. Thinly sliced is best.

Deglaze the Pan – After searing the cutlets, little pieces of goodness will stick to the pan. There is a ton of flavor in those little bits. Pour in the wine and immediately use a wooden spatula to scrape them up. They add so much flavor!

Finish the Dish with Cold Butter – Swirling in cold butter creates a velvety, glossy sauce that will perfectly complement the perfectly cooked chicken.

EXPERT TIP: You’ll want to simmer the broth and reduced wine over medium-high heat for about 10 minutes. You’ll know the sauce is ready when you can scrape a spatula or spoon through the sauce, and it slowly fills in the open gap in the bottom of the skillet.

A close-up view of a large silver saucepan filled with a white wine butter sauce that is being stirred with a wooden spatula.

How To Serve

Typically, we like to serve two cutlets per serving/guest. However, depending on the thickness of the cutlet, one cutlet could be just the right size. Take this into consideration when looking at your cutlets.

If you want to serve the saltimbocca with pasta, we recommend doubling the sauce (or even tripling it). It’s amazing tossed with freshly made pasta.

A starch side dish of potatoes makes a wonderful accompaniment to savory chicken with luxurious sauce. Roasted balsamic potatoes or mashed potatoes are perfect. Sautéed broccoli with garlic and lemon rounds out a perfect meal.

An overhead view of six fully cooked chicken saltimbocca cutlets in a skillet that are topped with crispy prosciutto and a sage leaf all resting in a white wine butter sauce.

Other Amazing Italian Chicken Recipes to Try

If you love Italian food and if you love chicken, you and your family will flip for this collection of recipes.

Chicken Piccata

Crispy Chicken Milanese
Chicken Marsala
Creamy Chicken Florentine
Classic Chicken Cacciatore
Tuscan Chicken with White Beans and Sage
Parmigiana Chicken
Caprese Stuffed Chicken Breast
Parmesan Crusted Chicken with Vodka Pink Sauce

These are all classic and always a huge hit when we serve them to friends, family, and guests. But, in the meantime, isn’t this dish calling your name?

A close-up view of a thin chicken cutlet that has been seared in a skillet with oil and butter and is topped with a strip of prosciutto and a fresh sage leaf.

How Much Can Be Made In Advance?

Since the dish comes together so quickly, it’s perfect for entertaining.

To help you with timing, thread the chicken cutlets with the prosciutto and sage up to several hours in advance. Keep them on a baking sheet or large platter, cover them tightly with plastic wrap, and keep them in the fridge until about 30 minutes before you start cooking.

You can even prepare the dish completely ahead of time (2 to 3 hours before serving). About 15 minutes before serving, heat the sauce to a mild simmer and then place the cooked cutlets in the sauce and simmer until cooked through, about 10 to 12 minutes.

EXPERT TIP: Be sure to pour the sauce into a vessel that you can serve at the table. Guests will definitely want to spoon more of the sauce onto the cutlets.

A large silver spoon being used to drizzle a white wine butter sauce over the top of a chicken saltimbocca cutlet next to roasted potatoes and an arugula salad.

This has become a go-to chicken dish in our house. It’s easy and inexpensive, and the flavor combination is truly restaurant-quality.

Be sure to resist the temptation to overcook the chicken cutlets. 2 to 3 minutes per side will cook them perfectly, and they will be juicy and very tender.

Serve this and get ready for plenty of rave reviews. It is likely to become a staple in your recipe rotation. They also make amazing sandwiches the next day, in the unlikely event that you have any leftovers!

A straight-on view of a half eat chicken saltimbocca cutlet that is topped with crispy prosciutto and a fresh sage leaf.

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

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

An overhead view of six fully cooked chicken saltimbocca cutlets in a skillet that are topped with crispy prosciutto and a sage leaf all resting in a white wine butter sauce.
Print Recipe
5 from 4 votes

Chicken Saltimbocca with White Wine Sauce

Saltimbocca translates to "jump in the mouth" and that is the perfect description. The flavor combination of the tender chicken with the crispy prosciutto and sage and then the luxurious white wine butter sauce is unforgettable. And it all comes together in about 30 minutes!
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Entree
Cuisine: Italian
Servings: 4
Calories: 482kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet 12-inch is perfect.
  • Toothpicks for threading the prosciutto and sage onto the chicken

Ingredients

  • 1½ lb chicken breast thinly sliced, pounded to ¼-inch thickness
  • 3 oz prosciutto thinly sliced
  • 6 to 8 fresh sage leaves cut from the stems
  • 1 cup all-purpose flour
  • Salt and pepper
  • ¼ cup olive oil
  • ¼ cup dry white wine
  • 1 cup chicken broth
  • 4 tablespoon unsalted butter chilled

Instructions

  • Place a slice of prosciutto on top of each pounded cutlet. Place one sage leaf in the middle of the prosciutto slice. Use a toothpick to gently thread the prosciutto and sage to the chicken (see video for reference).
    1½ lb chicken breast, 3 oz prosciutto , 6 to 8 fresh sage leaves
  • Place the flour onto a platter or large plate. Stir in ½ teaspoon black pepper into the flour (no need to add salt, the prosciutto is salty enough). Dredge each cutlet through the flour until fully coated. Shake off any excess flour. Set aside.
    1 cup all-purpose flour, Salt and pepper
  • Heat the oil in a large skillet over medium-high heat until shimmering. Place the cutlets into the oil, prosciutto-side down, carefully nudging them around in the oil a bit to keep them from sticking to the skillet. After 2 to 3 minutes, the prosciutto should be getting crispy. Flip the cutlets over and cook for another 2 to 3 minutes, nudging the cutlets around occasionally. You may need to do this step in batches. Place cooked cutlets on a platter or cutting board.
    ¼ cup olive oil
  • Discard excess oil in the pan (pour into a heatproof bowl and discard safely). Heat the skillet over medium heat and add the wine, using a wooden spatula to scrape up any bits stuck in the pan. Simmer until reduced by half, about 1 to 2 minutes. Stir in the chicken broth and simmer until reduced by half and slightly thickened, about 10 minutes. Add a pinch of salt and pepper to the sauce. Taste and add more salt, if desired.
    ¼ cup dry white wine, 1 cup chicken broth
  • Stir in the chilled butter until melted. Place the chicken cutlets in the sauce and simmer until heated through, only 3 to 5 minutes. Remove the toothpicks and then serve at once passing extra sauce on the side.
    4 tablespoon unsalted butter

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Thin slices of veal (scaloppine) can be used in place of the chicken (this is traditional). 
Don't forget to remove the toothpicks before serving the saltimbocca. 
Leftovers will keep covered in the fridge for up to 5 days. Reheat in a covered dish in the oven (325°F) for about 15 minutes, or in leftover sauce on the stove until heated through. Leftover cutlets make amazing sandwiches. 
See the blog post for instructions on do-ahead steps. 

Nutrition

Calories: 482kcal | Carbohydrates: 25g | Protein: 43g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 559mg | Potassium: 730mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 410IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 2mg

Salisbury Steak with Mushroom Brown Gravy

by 6 Comments

This dish is classic and truly stands the test of time, mainly because it’s just downright delicious.

Think of these as meat loaves simmering in a flavorful brown gravy. To keep the steaks extra moist, we use the same technique that we use in our pillowy Italian-style meatballs and Best-Ever Meatloaf. Fresh breadcrumbs soaked in whole milk. And you’ll also love how easy the dish is to prepare. A guaranteed family favorite!

An overhead view of a large silver saucepan filled with four salisbury steaks that are resting in a mushroom brown gravy with a wooden spoon resting nearby.

How To Make Salisbury Steak with Mushroom Brown Gravy

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

The Ingredients You Will Need

As you might expect, there is nothing exotic in the ingredients list at all. Many of the items you will probably already have on hand. Here’s what you’ll need to have:

For the Steaks

Olive oil – Or extra-virgin olive oil, or vegetable oil.
Onion – Finely chopped.
Garlic – Minced.
Breadcrumbs – We like fresh breadcrumbs that we get from pulsing two crustless slices of white bread in a food processor. But, you can go with dried instead, if you prefer. See EXPERT NOTE below.
Milk – Whole. This is optional, see EXPERT NOTE below.
Ground beef – 85% to 90% lean is recommended.
Egg – Lightly beaten.
Ketchup – Can substitute steak sauce or chili sauce for even more flavor.
Worcestershire sauce – Don’t skip this ingredient.
Mustard – We go with ground, but you could use regular yellow or Dijon mustard, too.
Seasonings – Salt and pepper.

For the Mushroom Brown Gravy

Olive oil – Or extra virgin.
Butter – Unsalted.
Onion – Finely chopped.
Mushrooms – Sliced. Go with button, cremini, shiitake, a combination, or whatever your favorite varieties are. We don’t recommend canned or jarred mushrooms.
Worcestershire sauce – Again, don’t skip this ingredient.
Flour – All-purpose.
Beef broth – Homemade is wonderful, but a quality store-bought brand is perfectly fine.
Seasonings – Garlic powder, salt, and pepper.

EXPERT TIP: We sauté the onions and the garlic for a few minutes to soften them which will make them more pronounced in the steaks. If you love onion flavor, no need to sauté! Also, soaking fresh bread in the milk will yield very tender, almost fall-apart steaks. If you prefer a more compact steak (or loaf), then use dry breadcrumbs, such as Panko.

An overhead view of a glass bowl filled with milk-soaked breadcrumbs, ground beef, sautéed onions, ketchup, and seasonings.

Tips for Making Perfect Salisbury Steaks with Mushroom Brown Gravy

Go with Quality Beef – You don’t need to go with expensive ground beef, such as Wagyu, but don’t go cheap either. 90% lean is juicy, but not greasy. You could mix in ground pork for even more flavor, if desired.

Keep the Steaks Tender and Juicy – Sautéing the onions in oil will add to the tenderness of the steaks. Soaking the breadcrumbs in whole milk will make the steaks very tender and juicy. You could also grate the onion directly into the mixture, and not sauté. D

Don’t Overcook the Steaks – You want to sear the steaks for about 1 to 2 minutes per side. Gently nudge them around the skillet to prevent them from sticking. They will not be fully cooked until you add them back to the gravy and let them simmer. Don’t overcook or they will lose their tenderness.

Sauté the Mushrooms in Butter (and Oil) – Butter adds a depth of flavor to the mushrooms that oil alone won’t deliver. After adding the flour, be sure to stir the mushrooms around in the skillet until the flour has had a chance to cook through. Slowly stir in the broth and stir until thickened.

EXPERT TIP: Don’t worry if the steaks are a little loose during the searing process. They will firm up once they finish cooking in the simmering sauce.

A close-up view of four partially cooked salisbury steaks that are simmering in butter and oil in a large silver skillet.

How To Serve

This dish is begging for a pile of best mashed potatoes to soak up much of the amazing brown gravy.

Sliced country white bread is the perfect addition. It is comfort food at its very best, and really nothing else is needed. However, corn on the cob, slow-simmered green beans, or a simple leafy green salad are great sides, too.

Be sure to have a bowl filled with the extra gravy for everyone to add as much as they desire to their steaks.

EXPERT TIP: If you don’t like mushrooms, you can simply omit them. Sauté the onions in the oil and butter, and then stir in the flour to make the roux, and then continue to the recipe from there. You’ll have perfect brown gravy.

An overhead view of a large silver skillet filled with a brown gravy with sautéed sliced mushrooms with a wooden spatula in the middle of it.

Other Classic Comfort Food Recipes to Try

If you love homestyle dishes as much as we do, you will absolutely flip for this collection of comfort classics. We are certain you and your family will love them so much:

Grandma’s Swiss Steak
All-American Pot Roast with Vegetables
Hearty Beef Stew
Slow-Cooker Mississippi Pot Roast
Mushroom Swiss Burger
Grandma’s Roasted Pork Loin
Country-Style Pork Ribs
Classic Spaghetti and Meatballs
Southern Fried Chicken
Homemade Fish ‘n Chips

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

A large wooden spoon being used to pour a mushroom brown gravy over a salisbury steak that is resting on pile of mashed potatoes.

What To Serve with Salisbury Steak

As mentioned, mashed potatoes are probably the best addition to the steaks and gravy. But, if you wanted to go a little healthier, you could always go with puréed cauliflower. Roasted balsamic potatoes with herbs would be wonderful, too.

Instead of sliced bread, homemade cornbread or Southern-style buttermilk biscuits would be heavenly.

A classic comfort meal like this also deserves a special dessert. We would recommend blueberry buttermilk pie, classic cherry pie, homemade vanilla ice cream, or Texas chocolate sheet cake.

But trust us when we say the true star of the meal will be this:

A straight-on view of a salisbury steak with mushroom brown gravy sitting in the middle of a black dinner plate next to two glasses of iced tea with lemon.

This dish has been around for generations and it is so wonderful that it has become popular again.

It’s simple and yet so deep in flavor. And truly the ultimate meat and potatoes comfort dish.

Remember, if you’ve got picky eaters, you can leave the mushrooms out and the dish will appeal to both kids and adults alike. This is a sure-fire family favorite.

Every bite is filling and so comforting. It will immediately go into steady rotation, we have no doubt!

A close-up view of a half eaten salisbury steak with mushroom brown gravy over mashed potatoes on a black dinner plate.

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

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

An overhead view of a large silver saucepan filled with four salisbury steaks that are resting in a mushroom brown gravy with a wooden spoon resting nearby.
Print Recipe
5 from 3 votes

Salisbury Steak with Mushroom Brown Gravy

Salisbury Steak with Mushroom Brown Gravy is classic comfort food. It's easy to prepare and is always a family favorite. If you don't like mushrooms, you can easily omit them. Serve with mashed potatoes and sliced bread for an unforgettable meal. And leftovers are even better the next day!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 584kcal
Author: Kris Longwell

Equipment

  • 1 Large non-stick skillet with lid

Ingredients

For the Steaks

  • 3 tablespoon olive oil divided
  • ½ cup onion chopped
  • 3 cloves garlic minced
  • 2 slices white bread crusts removed and torn into pieces
  • ¼ cup whole milk
  • 1 lb ground beef 85% to 90% lean
  • 1 large egg
  • 1 tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoon ground mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Mushroom Brown Gravy

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • ½ cup onion chopped
  • 8 oz mushrooms sliced
  • 1 tablespoon Worcestershire sauce
  • ¼ cup all-purpose flour
  • 2¼ cups beef broth
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For Serving

Instructions

  • In a large non-stick skillet (or regular skillet, see NOTES), heat 1 tablespoon of the olive oil over medium heat. Add the onions and sauté until soft, about 3 to 4 minutes. Add the garlic and sauté until aromatic, about another 30 seconds. Transfer to a large bowl and let cool for a few minutes.
    3 tablespoon olive oil, ½ cup onion, 3 cloves garlic
  • In the same bowl (not directly on the warm onions), add the torn bread (or fresh breadcrumbs) and pour the milk over them. Use your fingers to press the bread into the milk until it is absorbed.
    2 slices white bread, ¼ cup whole milk
  • To the bowl, add the ground beef, egg, ketchup, Worcestershire sauce, mustard, salt, and pepper. Use your hands to gently mix all of the ingredients until they are all just combined. Don't over-mix, otherwise, the steaks won't be as tender.
    1 lb ground beef, 1 large egg, 1 tablespoon ketchup, 1 teaspoon Worcestershire sauce, 2 teaspoon ground mustard, 1 teaspoon salt, ½ teaspoon black pepper
  • Gently form 4 oval patties about a half-inch in thickness and place them on a cutting board or parchment paper.
  • In the same skillet that you sautéed the onions, heat the remaining 2 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, carefully transfer the patties to the skillet and cook for 1 to 2 minutes on one side, using a spatula to gently move the steaks around to help prevent sticking to the skillet.
  • Use a spatula to carefully flip the steaks over and cook on the other side for another 1 to 2 minutes. The steaks won't be cooked through at this point. Transfer them to a plate or cutting board.
  • In the same skillet, add the oil (1 tbsp) and the butter (1 tbsp) and heat over medium heat. Add the onions and sauté until soft, about 3 to 4 minutes.
    1 tablespoon olive oil, 1 tablespoon unsalted butter, ½ cup onion
  • Add the mushrooms and cook, stirring often, until softened and releasing some liquid (if they are too dry, add another 1 teaspoon of oil), about 6 to 8 minutes. Sprinkle the mushrooms with a pinch of salt and pepper.
    8 oz mushrooms
  • Pour the Worcestershire sauce over the mushrooms and stir them around to fully coat. Add the flour and stir until fully coated and the flour has cooked for a couple of minutes.
    1 tablespoon Worcestershire sauce, ¼ cup all-purpose flour
  • Slowly stir in the broth and use a spatula to stir the liquid until thickened to a gravy consistency, usually about 4 to 5 minutes. Stir in the garlic powder, salt, and pepper.
    2¼ cups beef broth, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
  • Nestle the partially cooked steaks into the gravy, turn the heat to medium-low, and cover. Let simmer for 12 to 15 minutes, or until cooked through.
  • Remove from the heat and serve at once, preferably over a bed of mashed potatoes.
    Mashed potatoes

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
A non-stick 12-inch skillet is great to cook these in. But, it's not 100% necessary. If you have a smaller non-stick skillet (as we used in the video),  sear the steaks in it in a couple of batches and then finish the dish off in a large skillet. Or, you 
For firmer steaks, use plain (dry) breadcrumbs, or Panko breadcrumbs, and omit the milk. 
If you don't want to include the mushrooms, simply omit them. Add the flour to the sautéed onions and stir for about 1 minute. Then, proceed with the recipe as written. 
Leftovers are wonderful. They will keep (covered) in the fridge for up to 5 days. They can also be frozen for several months. Reheat in the sauce on the stove over medium heat, or in a covered dish in a 325°F oven for about 25 to 30 minutes.  

Nutrition

Calories: 584kcal | Carbohydrates: 23g | Protein: 28g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 136mg | Sodium: 729mg | Potassium: 771mg | Fiber: 2g | Sugar: 6g | Vitamin A: 208IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 4mg

Chicken Korma

by 4 Comments

This is a hidden gem in Indian cuisine. Once you try it, you’ll wonder why it’s not more popular outside of India.

We love making this dish because the flavors are so rich and deep. Make the garam masala from scratch (it’s easier than you would think) and you won’t believe how scrumptious this dish is. We also give you tips on making perfectly prepared basmati rice every single time. This is Indian food at its very best!

An overhead view of two white bowls filled with a serving of chicken korma next to a pile of basmati rice with small bowls of sliced almonds and chopped cilantro nearby.

How To Make Chicken Korma

 

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

The Ingredients You Will Need

Many of the ingredients for this dish are easy to find. However, for the most authentic taste and flavor, you may want to make a trip to your local Indian market. Or, order online. Here’s what you’ll need to have on hand:

For the Marinade

Chicken – Boneless, skinless thighs or breasts work great. We prefer thighs.
Yogurt – Indian dahi (curd/yogurt) is traditional, but plain Greek yogurt (whole milk) will work just fine.
Salt
Chili powder – Kashmiri is traditional and can be found at Indian markets or online. Regular chili powder is a suitable substitute.
Garam masala – Homemade is best, but purchased is just fine. It can be found in the gourmet spice section of most supermarkets, or online.

For the Paste

Ghee – Clarified butter found in the dairy section of most well-stocked supermarkets, Indian markets, or online. Unsalted butter is a fine substitute.
Onions – Red or white, sliced.
Nuts – Cashews or almonds. We prefer cashews or a combination of the two.
Ginger-garlic paste – Found at Indian markets or online. Garlic paste can be found in most supermarkets and is a suitable substitute.
Yogurt – Indian dahi (curd/yogurt) or whole milk plain yogurt.

For the Sauce

Ghee – Clarified butter or plain unsalted butter.
Bay leaf – Indian bay leaf, if possible. Or, just regular bay leaves, dried or fresh.
Cinnamon stick – Preferably Ceylon, found at Indian markets. Or, just a regular cinnamon stick.
Spices – Whole cloves, cardamom pods, and black peppercorns. All are found in the spice section of most well-stocked supermarkets.
Seasonings – Salt, garam masala, coriander powder, and Kashmiri chili powder (see above).

EXPERT TIP: Be sure to purée the onions and nuts mixture until smooth and silky. You may need to scrape down the sides of the blender a couple of imes. Purée for about 1 minute.

Four image with the first being red onion strips cooking in a pot, then chicken and bay leaf in the pot, then a puréed nut and onion going over the chicken, and then cream being poured into the mixture.

Tips for Making Perfect Chicken Korma

Don’t Skimp on the Spices and Aromatics – Korma is known for having a strong depth of flavor. Much of this comes from the spices and aromatics. It may be worth a trip to your local Indian market. Check for freshness.

Don’t Overcook the Chicken – After allowing the chicken to rest in the marinade for at least 30 minutes, it’s time to cook it. Only cook for about 15 minutes over medium-high heat before adding the paste and sauce. The simmering will keep the chicken chunks very tender.

Homemade Garam Masala is Best – You’ll still have a delicious dish with purchased garam masala. But, there really is a difference when it’s made fresh, from scratch. It’s not hard to prepare and makes a big difference!

Serve with Quality Aged Basmati Rice – See the notes on how to prepare perfect basmati rice. If going to the Indian market, seek out quality aged basmati. This dish is also wonderful served with Indian naan or Roti.

A close-up view of a small glass jar filled with freshly ground garam masala next to a cutting board topped with various spices.

How To Serve

Chicken Korma is typically served with perfectly cooked basmati rice and/or naan.

How to Make Perfect Basmati Rice:

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

EXPERT TIP: We find adding cream to the sauce adds a nice luxuriousness to the texture of the sauce, but it’s not always included in traditional korma, especially in the Northern Indian versions. Southern Indian korma often includes coconut milk, which is a wonderful addition, too.

An overhead view of a black pot filled with chicken korma with a orange checkered napkin and wooden spoon nearby.

Other Indian Recipes to Try

We only have a handful of Indian recipes on the blog, but we will be adding more and more in the coming months. Here is a collection of our all-time favorites:

Dal Makhani
Authentic Chicken Curry
Creamy Chicken Tikka Masala
Instant Pot Butter Chicken
Homemade Curry Powder
Homemade Garam Masala

These are all fantastic and always a big hit with friends and family when we serve it. This dish right here is one of our all-time favorite, and we are certain you and your family will love it, too: Take a look!

A person using a silver fork to lift up a helping of chicken korma mixed with basmati rice over a bowl of the same.

Ready to make amazing Indian cuisine in the comfort of your very own home? Go for it!

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

An overhead view of a black pot filled with chicken korma with a orange checkered napkin nearby.
Print Recipe
No ratings yet

Chicken Korma

Chicken Korma is a staple in Indian cuisine, but not as well known outside of India. It is truly a hidden gem. The flavor is bold and comforting. Making the garam masala from scratch is easy and brings the dish to the next level!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Entree
Cuisine: Indian
Servings: 8
Calories: 352kcal
Author: Kris Longwell

Equipment

  • 1 Large pot

Ingredients

For the Marinade

  • 1½ lbs chicken thighs boneless, skinless
  • 3 tablespoon plain yogurt preferably Indian dahi (curd/yogurt)
  • ½ teaspoon salt
  • 1 tablespoon Kashmiri chili powder
  • 1 teaspoon garam masala

For the Paste

  • ¼ cup ghee
  • 2 medium red onions peeled and thinly sliced
  • ½ cup cashews roasted, unsalted
  • 2 tablespoon ginger-garlic paste
  • ⅓ cup plain yogurt preferably Indian dahi (yogurt)

For the Sauce

  • 2 tablespoon ghee
  • 1 bay leaf preferably Indian bay leaf
  • 1 cinnamon stick
  • 10 whole cloves
  • 5 green cardamom pods
  • 10 whole black peppercorns
  • ⅓ cup hot water
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon Kashmiri chili powder
  • ⅓ heavy cream or half and half

For Serving

  • Basmati rice
  • cilantro chopped for garnish, optional
  • almonds sliced and toasted, for garnish, optional

Instructions

Marinate the Chicken

  • Place the chicken pieces in a large bowl and add the yogurt, salt, Kashmiri powder, and garam masala. Use your hands or two wooden spatulas to stir everything together until the chicken is completely coated. Set aside.
    1½ lbs chicken thighs, 3 tablespoon plain yogurt, ½ teaspoon salt, 1 tablespoon Kashmiri chili powder, 1 teaspoon garam masala

Make the Paste

  • Heat the ghee in a large saucepan over medium heat.
    ¼ cup ghee
  • Add the onions with a sprinkle of salt. Cook, stirring often, until lightly browned and starting to caramelize, about 15 to 20 minutes. Allow to cool briefly.
    2 medium red onions
  • Place the onions, cashews, ginger-garlic paste, and yogurt into a blender and purée until smooth and silky, about 1 minute. Check the consistency - it should be similar to a somewhat thin gravy. Add about ½ cup of water and purée again. Set aside.
    ½ cup cashews, 2 tablespoon ginger-garlic paste, ⅓ cup plain yogurt

Make the Korma

  • In the same pan that you cooked the onions, add 2 more tablespoon of ghee over medium heat. Once melted, add the bay leaf, cinnamon stick, cloves, cardamom, and peppercorns. Let simmer for 1 to 2 minutes.
    2 tablespoon ghee, 1 bay leaf, 1 cinnamon stick, 10 whole cloves, 5 green cardamom pods, 10 whole black peppercorns
  • Add the chicken and cook, stirring often, for about 10 minutes (the chicken won't be fully cooked at this point).
  • Add the onion/cashew paste to the pot. Swish the hot water in the blender (to clean the insides somewhat) and pour into the pot. Stir in the salt, garam masala, coriander, and Kashmiri. Cover, reduce the heat to medium-low and let simmer for 10 minutes.
    ⅓ cup hot water, 1 teaspoon salt, 1 teaspoon garam masala, 1 teaspoon ground coriander, 1 teaspoon Kashmiri chili powder
  • Remove the lid and stir in the cream. Cover, and simmer for another 10 minutes, or until chicken is cooked through, but still very tender.
    ⅓ heavy cream
  • Serve at once with prepared basmati rice. Garnish with chopped cilantro and toasted almond slices, if desired.
    Basmati rice, cilantro chopped, almonds

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
See the blog post for suitable substitutions for some of the spices and aromatics. 
Leftovers will keep covered in the refrigerator for up to 5 days. The korma can be frozen for several months. 

Nutrition

Calories: 352kcal | Carbohydrates: 9g | Protein: 17g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 518mg | Potassium: 344mg | Fiber: 2g | Sugar: 3g | Vitamin A: 96IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 2mg

Homemade Garam Masala

by Leave a Comment

This seasoning is quintessential in Indian and Pakistani cuisine. And when it’s made from scratch, it is incredible.

Homemade curry powder and Jamaican curry powder both add a fresh, distinct flavor to incredible dishes such as Chicken Curry and Caribbean Shrimp Curry. But, when you’re cooking authentic Indian cuisine, it doesn’t get much better than garam masala which is made from scratch.

A close-up view of a small glass jar filled with freshly ground garam masala next to a cutting board topped with various spices.

How To Make Homemade Garam Masala

 

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

The Ingredients You Will Need

Most of the spices and aromatics needed for garam masala can be found in the gourmet spice section of many well-stocked supermarkets. Or, you can go to your local Indian market, or order online.

Here’s what you’ll need to have on hand:

Coriander seeds – Available in most supermarkets, specialty food markets, or online.
Cumin seeds – Available in most supermarkets, or online.
Green cardamom pods – Available in some supermarkets, specialty food markets, or online.
Whole cloves – Available in most supermarkets.
Black peppercorns – Found in most supermarkets.
Cinnamon sticks – Available in most supermarkets. You can find cinnamon sticks most commonly used in Indian cuisine (called Ceylon) at Indian markets.
Bay leaves – Found in most supermarkets. You can find Indian bay leaves at Indian markets.
Star anise – Available in some supermarkets, specialty food markets, or online.

A overhead view of a variety of spices and aromatics sitting in small piles on a wooden cutting board. The name of the spice appears over each one.

Indian and Curry Recipes to Try at Home

Garam masala and curry add an amazing depth of flavor to the following classic dishes. They are fun to prepare and always a huge hit.

Chicken Korma
Authentic Curry Chicken
Chicken Tikka Masala
Instant Pot Butter Chicken
Carrot and Raisin Salad with Curry
Curry Chicken Salad
Grilled Curry Chicken Wings
Jamaican Shrimp Curry
Curry Turkey Burgers with Pineapple

EXPERT TIP: You may need to grind the roasted spices in a couple of batches. It also may be necessary to snap the cinnamon sticks in half. If your bay leaves are large, you may need to cut them in half before toasting.

A close-up view of a spice grinder that is filled with freshly ground garam masala.

There are so many dishes that are made even better with homemade garam masala.

It has a shelf life of months. And once you make it from scratch, you’ll never go with store-bought again!

Chicken Korma is a heavenly dish and is perfect with this classic spice.

An overhead view of two white bowls filled with a serving of chicken korma next to a pile of basmati rice with small bowls of sliced almonds and chopped cilantro nearby.

Ready to make the best spice this side of Dehli, India?

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

A close-up view of a small glass jar filled with freshly ground garam masala next to a cutting board topped with various spices.
Print Recipe
No ratings yet

Homemade Garam Masala

Homemade Garam Masala will take your favorite Indian dishes to the next level. Most of the spices and aromatics can be found in the gourmet spice section of many well-stocked supermarket, or online. Once you make this from scratch, you'll never want the store-bought variety again!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Spice
Cuisine: Indian
Servings: 12
Calories: 43kcal
Author: Kris Longwell

Equipment

Ingredients

  • ¼ cup green cardamom pods
  • 3 bay leaves
  • 3 whole star anise optional
  • 5 cinnamon sticks
  • 2 tablespoon whole cloves
  • 1 tablespoon black peppercorns
  • ½ cup coriander seeds
  • ¼ cup cumin seeds
  • 1 tablespoon fennel seeds

Instructions

  • Heat a large skillet over medium heat. Add the cardamom, bay leaves, star anise, cinnamon sticks, cloves, and black peppercorns. Roast until very aromatic and slightly toasted, about 5 minutes. Stirring occasionally. Transfer to a large platter.
    ¼ cup green cardamom pods, 3 bay leaves, 3 whole star anise, 5 cinnamon sticks, 2 tablespoon whole cloves, 1 tablespoon black peppercorns
  • Add the coriander seeds to the same skillet over medium heat and roast until aromatic and slightly toasted, about 3 minutes. Transfer to the platter.
    ½ cup coriander seeds
  • Add the cumin seeds and fennel seeds to the same skillet over medium heat and roast until aromatic and slightly toasted, about 2 minutes. Transfer to the platter.
    ¼ cup cumin seeds, 1 tablespoon fennel seeds
  • Before transferring the spices to your spice grinder, you may need to cut the bay leaves in half and snap the cinnamon sticks in half. Use a large spoon to transfer the toasted spices and aromatics to a spice grinder (this may need to be done in 2 batches). Grind for about 1 minute. Check for any pieces that didn't get ground. Grind again. Discard any large pieces (cinnamon). Transfer to a jar or container with a tight-fitting lid. Store in a cool place.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The garam masala has a shelf life of many months. However, after a couple of months, some of the flavors will lessen. Be sure to keep it in a cool place and in a container with a tight-fitting lid. 

Nutrition

Calories: 43kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 8mg | Potassium: 169mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 3mg

Grilled Balsamic Glazed Pork Chops

by 2 Comments

We love a dish that is easy to prepare but delivers major points for taste and presentation. This is one of those recipes.

Grilling is the perfect way to cook these chops, but you could also do them on a non-stick grill pan on the stove and finish off in the oven. Be sure to use your meat thermometer to ensure perfectly cooked pork. The roasted vegetables are easy and the perfect match to the chops.

A straight-on view of a grilled balsamic glazed pork chop that is sitting next to a pile of roasted vegetables with another plate of the same in the background.

How To Make Grilled Balsamic Glazed Pork Chops

The Ingredients You Will Need

There are just a handful of ingredients required to make this dish. For best results, we recommend going with top-notch chops, balsamic, and maple syrup. Here’s what you’ll need to have on hand:

The Equipment and Tools You Will Need

Grill – Gas, charcoal, or electric. If you don’t have a grill, you can use a non-stick grill pan for the stove and finish the chops in the oven.
Brush – For applying the glaze during the grilling process, and another clean one for extra glaze tableside.
Thermometer – A reliable grill thermometer is critical to ensure tender, juicy, perfectly cooked pork. You’ll want the pork to reach 140 to 145°F.

The Ingredients You Will Need

For the Pork Chops
Pork Chops – Bone-in center cut are recommended. 1 to 1½ inches thick is ideal. If you go with boneless, and thinner chops, the cook time will be reduced.
Seasonings – Salt and pepper. You’ll want to liberally season the chops before grilling.
Balsamic – Go with quality. Aged is recommended.
Maple syrup – Use 100% pure maple. Don’t use pancake syrup.
Butter – Unsalted.
Thyme – Fresh or dried will work. See recipe card for exact measurements.

For the Roasted Vegetables:
Brussels sprouts – Halved and outer leaves removed.
Carrots – Peeled and cut into thin layers or slices.
Garlic – Minced.
Balsamic – Aged is best.
Maple syrup – Pure. Not pancake syrup.
Oil – Olive oil or extra-virgin.
Thyme – Fresh or dried.
Seasonings – Salt and pepper.

EXPERT TIP: Simmer the balsamic and maple syrup until a glaze is formed. You’ll know it’s ready when you can drag a silicone spatula through the middle of the glaze and it slowly comes back together. It should adhere to the chops when you smear it while they are on the grill.

A person using a grill brush to apply a thick balsamic glaze over the top of a center-cut pork chop that is being grilled on a gas grill.

Tips for Making Perfect Grilled Balsamic Glazed Pork Chops

Choose the Right Pork Chops – Opt for bone-in, center-cut pork chops for the best flavor and juiciness when grilled, and ensure they are at least 1 inch thick to prevent overcooking. 1½-inch thick is great, too. Just remember you may need to finish them off direct heat until you reach the correct internal temperature.

Keep a Close Eye on the Glaze – Simmer the vinegar and syrup over medium heat. It should slightly simmer, but not boil. If the heat is too high, it will thicken too quickly and could become too acidic tasting. If your heat isn’t high enough, however, the mixture won’t thicken and become a glaze. Just stay with it, stirring constantly.

Grill and Roast Until Correct Temperature is Achieved – Grill the marinated pork chops over medium-high heat, searing them for a few minutes on each side until they develop a caramelized crust and nice grill marks. Use your meat thermometer after you flip the chops and check the temperature. You may need to move them to indirect heat (with the grill lid closed) until they reach an internal temperature of 140 to 145°F.

EXPERT TIP: Get the veggies prepped first. Depending on how thick the vegetable pieces are, the baking time will vary. Typically you need 30 to 40 minutes. Check them for tenderness and salt level. These may be adjusted before serving. If necessary, keep warm in a low-temperature oven (200°F) until the chops are ready to serve.

An overhead view of halved Brussels sprouts and pieces of carrots that have been tossed with balsamic vinegar and herbs and roasted on a large silver baking sheet.

How To Serve

These chops are definitely best served nice and hot. You can let them rest for about 5 to 10 minutes, tented with foil, while you finish the roasted vegetables.

Before applying the glaze to the pork chops on the grill, be sure to pour about half of it into a small bowl that can be passed at the table.

The recipe can be easily doubled or tripled if serving 4 to 6 folks. The pork chops and/or the vegetables can be kept warm in a low-temp oven for up to 30 minutes, if necessary.

Don’t forget about the extra glaze for extra drizzling. It’s concentrated flavor and really adds so much depth to the chops!

A person using a small spoon to drizzle a balsamic glaze or a grilled pork chop that is resting on a white dinner plate.

Other Amazing Pork Dishes to Try

Pork is so versatile and is perfect for an easy weeknight dinner at home, but, can also be elevated to dinner-party-worthy dishes. Here is a collection of some of our very favorite recipes that we are certain you and your family will love:

Italian-Style Smothered Pork Chops

Pork Chop Agrodolce with Mushrooms
Seared Pork Chops with Caper-Cream Sauce
Cajun-Style Pork Chops with Rice
Southern-Fried Pork Chops with Cream Gravy
Roasted Pork Shoulder Stuffed with Herbs
Grandma’s Baked Pork Loin
Slow-Cooker Pulled Pork Sandwiches
Country-Style Pork Ribs
Ale-Braised Kielbasa with Peppers
Bratwurst with Sauerkraut

These are all amazing pork dishes, without a doubt. But, in the meantime, are these chops calling your name?

A close-up view of a grilled balsamic glazed pork chop that is resting on a pile of roasted Brussels sprouts and carrots on a white dinner plate.

If you and your family love a good pork chop, then we are certain you will all fall in love with these balsamic chops.

The roasted vegetables are such a nice complement to the pork and slightly sweet glaze.

These are easy enough for a delicious weeknight dinner, but, they are also impressive enough to serve to guests for an elegant dinner party.

An overhead view of two white dinner plates filled with serving of grilled balsamic glazed pork chops with roasted Brussels sprouts and carrots.

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

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

A straight-on view of a grilled balsamic glazed pork chop that is sitting next to a pile of roasted vegetables.
Print Recipe
5 from 1 vote

Grilled Balsamic Glazed Pork Chops

In our humble opinion, this recipe is just through-the-roof delicious. The glaze can be made several hours in advance. Allow 30 to 40 minutes to roast the veggies. The carrots should be tender, but not mushy. If they are ready before the chops are ready, keep them warm in a low-temp oven (200°F) until ready to serve. A meat thermometer is essential for ensuring perfectly cooked pork. See the link below for the thermometer we use and think is the best.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Entree
Cuisine: American
Servings: 2
Calories: 708kcal
Author: Kris Longwell

Equipment

Ingredients

For the Pork Chops

  • 2 pork chops bone-in center-cut, about 1½-inches thick
  • Kosher salt and fresh ground black pepper

For the Roasted Vegetables

  • 2 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon thyme dried, or 1 tablespoon fresh
  • 3 cloves garlic minced
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 lb Brussels sprouts halved and outer leaves trimmed away
  • 4 carrots peeled and cut into slices, on the diagonal
  • cooking spray

For the Balsamic Glaze

  • ⅓ cup balsamic vinegar
  • 2 tablespoon maple syrup
  • 3 tablespoon unsalted butter
  • 1 teaspoon thyme dried, or 1 tablespoon fresh

Instructions

Working Ahead

  • Place the chops on a cutting board and let them sit on the counter for 30 minutes (this helps to take off the chill from the refrigerator). Liberally season with salt and pepper.
    2 pork chops, Kosher salt and fresh ground black pepper

Prepare the Roasted Vegetables

  • Preheat oven to 425°F.
  • In a small bowl, whisk together the vinegar, olive oil, maple syrup, thyme, garlic, salt, and pepper.
    2 tablespoon balsamic vinegar, 1 tablespoon olive oil, 1 tablespoon maple syrup, 1 teaspoon thyme, 3 cloves garlic, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Place the Brussels sprouts and carrots in a large bowl and pour the balsamic mixture over the top. Use a wooden spoon or spatula and gently stir until the vegetables are coated.
    1 lb Brussels sprouts, 4 carrots
  • Generously spray a baking sheet with cooking spray. Spread the vegetables onto the baking pan. Bake for 30 to 40 minutes, or until the carrots are tender, but not mushy. Toss the veggies around a time or two with a couple of large spatulas or spoons. If necessary, keep the vegetables warm in a low-temp oven (200°F) until ready to serve.
    cooking spray

Prepare the Balsamic Glaze and Cook the Chops

  • Mix together balsamic vinegar and maple syrup in a small saucepan and cook over medium heat until it thickens and reduces to about ¼ cup, about 15 to 20 minutes.
    ⅓ cup balsamic vinegar, 2 tablespoon maple syrup
  • Stir in butter and thyme.
    3 tablespoon unsalted butter, 1 teaspoon thyme
  • Heat your grill to medium-high heat. You'll want one side of the grill to have direct heat, and the other side to have no heat.
  • One grill is good and hot, brush the tops of the chops with the glaze, coating completely. Place chops, glaze-side down, on the grates, and then brush on more balsamic glaze on top of each chop.
  • Grill for about 8 to 10 minutes, turn the chops over, brush with more glaze, and cook for another 8 to 10 minutes.
  • Check the internal temperature of the chops. If they are below 145°F in the thickest part of the chop, carefully move them over to the non-direct heat area of the grill and cook until they reach 145°F.
  • Once they've reached 145°F, remove them from the grill, bring them inside, and let them rest for about 5 minutes while you plate the roasted veggies.
  • Serve immediately with additional glaze on the side.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
You can also sear the chops on a non-stick grill pan on your stove and then finish them off in a 350°F oven (you may need to coordinate this with your roasting veggies). 
Keep an eye on the chops and the vegetables. You want them both to char somewhat, but not burn. 
Leftover pork will keep covered in the fridge for up to 5 days. Veggies will lose their texture but will keep for several days. 

Nutrition

Calories: 708kcal | Carbohydrates: 63g | Protein: 38g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 136mg | Sodium: 224mg | Potassium: 1905mg | Fiber: 12g | Sugar: 38g | Vitamin A: 22624IU | Vitamin C: 202mg | Calcium: 200mg | Iron: 5mg

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

Beef Bulgogi Lettuce Wraps

by 3 Comments

If you’ve never tried Korean beef bulgogi before, you need to change that. Soon.

The bold flavors from the bulgogi beef, and the Korean BBQ sauce, along with the incredible condiments make this one of the most delicious bites you will ever encounter. The beef can be grilled or seared in a skillet or wok. Perfect for entertaining, but also make a delicious meal at home with the family.

An overhead view of three beef bulgogi lettuce wraps that are sitting on a black plate and next to a small bowl filled with Korean barbecue sauce.

How To Make Beef Bulgogi Lettuce Wraps

The Ingredients You Will Need

None of the ingredients needed to make these Korean-style lettuce wraps are hard to find, with the possible exception of gochujang. See notes below on that. Here’s what you’ll need to have on hand:

For the Bulgogi

Beef – Go with a nice juicy cut of beef, like a ribeye, or strip steak, or you could use skirt steak, flat iron, or flap steak.
Garlic – Peeled, but not need to be minced.
Pear – If you can get an Asian pear, that’s best. However, Anjoul or Bosc are perfectly fine substitutions. Peel, cored, and roughly cut up.
Onion – Medium to large. Peeled and cut into wedges.
Ginger – Fresh is definitely best, peeled and roughly chopped.
Green onion – Also known as a scallion. Roughly chopped.
Soy sauce – Regular or low-sodium is acceptable.
Sesame oil – This can be found in the Asian section of most well-stocked supermarkets. Or, online.
Brown sugar – Light or dark is a great choice.
Honey
Black pepper – Freshly ground.

For The Lettuce Wraps

Lettuce leaves – Iceberg, green leaf, or romaine all work wonderfully. Trim each leaf so it is about the size of the palm of your hand.
Carrots – Peeled and julienned or cut into matchsticks.
Cucumber – Cut the vegetable in half and then use a spoon to remove the seeds, then use a knife to cut the cucumber into strips about the same length as the carrot strips.
Vinegar – For pickling. Apple cider is recommended, but white distilled, white wine vinegar, or red wine vinegar will all work, too.
Peppers – These are optional, but they add a nice depth of flavor. We like pickled jalapeños (nacho style), but fresh ones work, too.
Sesame seeds – Toasted are best. They add a nice look but also add flavor and texture.

For the Korean BBQ Sauce

Gochujang – This is a Korean chili paste and can actually be found in the Asian section of many supermarkets. Or, at Asian markets, or online.
Sesame oil – See notes above.
Sugar – Granulated.
Vinegar – Apple cider is best, but white wine vinegar will work, too. Or just plain white distilled.
Garlic – Finely minced.

EXPERT TIP: All of the marinade ingredients can easily be puréed in a blender. It will take a minute or two for everything to get puréed. A food processor will work, too. Allow the meat to marinate for at least 1 hour, but overnight is best!

A person pouring a puréed pear and onion marinade from a blender into a glass bowl that is filled with thinly sliced pieces of beef.

Tips for Making the Best Beef Bulgogi Lettuce Wraps

Slice the Beef Thinly – Authentic bulgogi is typically a thinly sliced steak. To achieve this, simply wrap your steak in plastic wrap and let it freeze for about 30 minutes to 1 hour. Then, use a sharp knife to carefully cut thin slices against the grain.

Don’t Skip the Korean BBQ Sauce – This sauce really brings all the flavors together. Gochujang usually has some heat to it. If you want very little spice, then reduce the amount you add to the sauce. See NOTES.

Cook Until Lightly Charred – If you have a Korean grill, then this is the best way to cook the beef. However, you can easily sear the beef in a hot skillet or wok. Cook until fully cooked and browned in places.

Make Sure the Vegetables are Crisp – Chill the lettuce until ready to use. The pickling process of the cucumbers and carrots will soften them somewhat, but, they will still retain their firm texture.

A close-up view of strips of beef bulgogi being stir fried in a hot black wok.

How To Serve

We absolutely serve these lettuce wraps in a “build-your-own” buffet-style setting.

Make sure the beef is nice and hot, and place it on a platter with all of the other components in their own serving dishes.

Be sure to let guests know that the Korean BBQ Sauce carries some heat. A little goes a long way.

A person holding a spoonful of Korean barbecue sauce over a small bowl of the same with a container of guchujang next to it.

Other Amazing Asian Recipes to Try

Asian cuisine is as rich and varied as the numerous cultures that it comprises. Here are some of our favorite dishes that we love to prepare, and we think you and your family will feel the very same way, too!

Authentic Korean Bibimbap

Korean Ground Beef Stir-Fry
Cha Lua (Vietnamese Pork Roll)
Chicken Pad Thai
Beef Negimaki
Miso Black Cod
Mongolian Beef
Kung Pao Shrimp
Homemade Egg Rolls
Lo Mien with Peanut Sauce
Crab Rangoon
Thai Green Curry Chicken

All of these are absolutely amazing. But, in the meantime, isn’t this bulgogi calling your name?

A close-up view of a shallow blue bowl that is filled with cooked bulgogi beef strips and surrounded by other small bowls of pickled vegetables and lettuce leaves.

What Can Be Done in Advance

So much of the preparation for these lettuce wraps can be done in advance.

The beef can chill in the marinade for up to 24 hours. The cucumber and carrots can be prepped and pickled 24 hours in advance (keep covered in the fridge until ready to serve).

The Korean BBQ Sauce can be made days in advance. Prep the lettuce leaves up to 24 hours in advance. Wash them, dry them, and then place them on a baking sheet covered with a kitchen towel and refrigerate until ready to serve.

A person using a small spoon to drizzle Korean barbecue sauce over strips of bulgogi beef nestled into a lettuce leaf and toped with julienned carrots and cucumber.

There is something special about these bulgogi lettuce wraps.

Of course, the combination of flavors and textures is out of this world good.

But, being able to let friends and family build their own wraps and share the experience together is unique and just downright fun.

And, it bears repeating: The taste is magical. You will not be disappointed with this dish, we can guarantee that!

A person holding Korean beef bulgogi lettuce wrap that is topped with julienned carrots and cucumber as well as pickled peppers and sesame seeds.

Ready to make the best lettuce wrap this side of Korea? Go for it!

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

An overhead view of three beef bulgogi lettuce wraps that are sitting on a black plate and next to a small bowl filled with Korean barbecue sauce.
Print Recipe
5 from 2 votes

Beef Bulgogi Lettuce Wraps

These Korean-style lettuce wraps are unbelievably delicious. The marinade for the bulgogi can be made well in advance, as can the pickled veggies and BBQ sauce. Not only is the dish incredibly flavorful, but it's fun to serve it buffet-style and let guests build their own wraps to their own liking!
Prep Time30 minutes
Cook Time15 minutes
Marinating and pickling2 hours
Total Time2 hours 45 minutes
Course: Appetizer or Entree
Cuisine: asian, Korean
Servings: 4 people
Calories: 406kcal
Author: Kris Longwell

Equipment

  • Grill with small grates Or large skillet or wok

Ingredients

  • 2 medium carrots peeled and julienne cut (or shredded) -
  • 1 cucumber seeded and cut into 1-inch sticks
  • ¾ cup apple cider vinegar

For the Bulgogi

  • 1 lb beef ribeye or skirt steak works well
  • 1 medium onion peeled and quartered
  • 1 Asian pear peeled, cored and roughly chopped (Anjou pear works, too)
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger roughly chopped
  • 1 green onion chopped
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • ½ teaspoon black pepper

For the Lettuce Wraps

  • Lettuce leaves green leaf, or iceberg work well, trimmed
  • Peppers sliced, for garnish, optional
  • 2 sesame seeds for garnish

For the Korean BBQ Sauce

  • 2 tablespoon gochujang 1 tablespoon for less heat
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon water
  • 1 teaspoon apple cider vinegar
  • 1 clove garlic minced

Instructions

Do Ahead

  • Place the carrots and cucumbers in separate bowls. Pour the vinegar over them until they are just submerged. Allow them to rest in the vinegar for 2 hours, or up to overnight. Drain before serving.
    2 medium carrots, 1 cucumber, ¾ cup apple cider vinegar

Prepare the Bulgogi

  • Wrap the meat in plastic wrap and place it in the freezer for 30 minutes to 1 hour.
    1 lb beef
  • Remove the meat from the freezer, and using a sharp knife, cutting against the grain, slice it into thin pieces. Place in a large bowl.
  • Place the onion, pear, garlic, ginger, green onion, soy sauce, oil, brown sugar, honey, and pepper in a blender. Purée until smooth.
    1 medium onion, 1 Asian pear, 4 cloves garlic, 1 tablespoon fresh ginger, 1 green onion, 2 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 1 tablespoon honey, ½ teaspoon black pepper
  • Pour the marinade over the meat and use a wooden spatula to stir the meat until fully coated by the marinade. Cover with plastic wrap and refrigerate for 1 to 2 hours, or overnight.
  • Heat a large skillet or wok over high heat. Use tongs to lift the meat from the marinade in the bowl, shaking off excess marinade. Add the hot skillet or wok and cook, stirring often, until fully cooked and dark brown in spots, about 15 minutes. Most of the excess liquid should cook off.

Assemble the Lettuce Wraps

  • Mound the lettuce leaves on a plate and place all the garnishes in bowls.
    Lettuce leaves
  • Place several strips of the bulgogi on top of a lettuce wrap, then top with pickled carrots and cucumbers, sliced peppers (if using), a drizzle of BBQ sauce, and topped with a pinch of sesame seeds. Repeat with remaining lettuce wraps and serve at once. Or, allow guests to build their own wraps.
    Peppers, 2 sesame seeds

Korean BBQ Sauce

  • Mix all the ingredients in a small/medium bowl and set aside. If not using immediately, cover with plastic wrap and refrigerate until ready to use.
    2 tablespoon gochujang, 1 tablespoon sesame oil, 1 teaspoon sugar, 1 tablespoon water, 1 teaspoon apple cider vinegar, 1 clove garlic

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
The meat can marinate for up to 24 hours. The carrots and cucumber can be pickled for up to 24 hours in advance. The BBQ sauce can be made several days in advance of serving. 
Gochuchang carries some heat. Start with 1 tablespoon and taste it. If you desire more heat, and another tbsp. 
Leftovers will keep in the fridge (covered) for up to 5 days. Reheat bulgogi on the stove in a skillet until sizzling and heated through. 

Nutrition

Calories: 406kcal | Carbohydrates: 13g | Protein: 21g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 583mg | Potassium: 367mg | Fiber: 1g | Sugar: 9g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 3mg

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

Best Smashed Potatoes

by 4 Comments

Potatoes are universally loved, and for good reason. This dish is one reason that statement is so true.

We love all kinds of potato dishes. You can dress them up, or just steam them and add a little butter, salt, and pepper and still have a fantastic dish. Can you think of a better side to a juicy steak? These potatoes are similar to classic potato skins but work wonderfully as a side dish. And they couldn’t be easier to prepare!

A close-up view of cooked smashed potatoes that are brown and crispy on the edges that have been topped with crumbled bacon, a dollop of sour cream, and snipped chives.

How To Make Smashed Potatoes

The Ingredients You Will Need

As you might expect, there are very few items needed to prepare this amazing dish. Naturally, the most important component is the potato. Here’s what you’ll need to have on hand:

Potatoes – We recommend any type of “waxy” potato, such as yellow, gold, or red. Russets are more starchy and don’t yield the best texture after baking.
Salt – Coarse sea salt adds wonderful flavor and texture. You’ll want to boil the potatoes in liberally salted water as well.
Butter – Unsalted.
Oil – Olive oil or extra virgin is best.
Bacon – Cooked and crumbled. This is optional, but it adds a wonderful layer of flavor.
Sour cream – Optional, but always a wonderful addition to cooked potatoes.
Chives – Again, optional, but they add a nice depth of flavor and also add a pop of color, which is always nice.

EXPERT TIP: The cooking time in the boiling water will depend on the size of your potatoes. For medium-small potatoes, they will typically take around 20 minutes. When you can easily pierce the potato all the way to its center, you’re good.

A person holding up a metal slotted spoon holding two medium-sized gold potatoe that have been removed from a pot of boiling water with other potatoes in it.

Tips for Making Perfect Smashed Potatoes

Choose the Right Potatoes – Opt for small to medium-small waxy potatoes like baby red or baby Yukon gold potatoes, as they hold their shape well and have a creamy texture when cooked. Larger potatoes will still be yummy, they just won’t get crispy.

Allow the Parboiled and Smashed Potatoes to Air – Allowing the par-boiled potatoes to cool for about 5 to 10 minutes before smashing them will help them be crisper. Also, allow the potatoes to air-dry after smashing them (before baking) for about 5 minutes.

Smash with Care – Gently press down on each potato with a pair of forks, a potato masher, or the bottom of a glass to flatten them without completely breaking them apart, allowing for more surface area to crisp up.

Seasoning Generously and Watch Closely – These potatoes can handle the salt. Don’t overdo it with the salt, but be somewhat liberal when adding it. Watch the potatoes while baking. They should be browned on the sides, but don’t let them burn!

A close-up view of a person using a fork to smash a tender gold potato on a metal baking pan.

How To Serve

Although we love to serve these as a side dish, they are also wonderful as an appetizer. As mentioned, they are similar to potato skins, but not quite as crispy on the exterior.

Crumbled bacon, sour cream, and snipped chives, of course, are the perfect garnish for crispy-on-the-outside and creamy-on-the-inside potatoes.

If desired, you can add the garnishes to the smashed potatoes before serving, or you can place them in separate bowls and allow guests to add their own. Always have plenty of extra sour cream on hand!

EXPERT TIP: You’ll want enough butter to cover the top of the smashed potatoes before baking. A drizzle of olive oil will help to ensure an extra-crispy exterior.

A person using a small spoon to drizzle melted butter over smashed potatoes on a baking sheet and then another view of olive oil being drizzled over the melted butter.

Other Amazing Potato Recipes to Try

The humble potato is one of the most versatile items to cook with in the culinary world. They are really ideal for practically any occasion. Here are a few of our favorite recipes starring the glorious spud:

Perfect French Fries

The Best Steakhouse Twice-Baked Potatoes
Potatoes Dauphinoise (French Gratin)
Best-Ever Mashed Potatoes
Fondant Potatoes (Melting Potatoes)
Garlic Parmesan Steak Fries
Crispy Hasselback Potatoes
Breakfast Potatoes
Diner-Style Hash Browns
Roasted Potatoes in Foil
Classic Latkes (Potato Pancakes)
Poutine (French Fried with Brown Gravy)

These are all amazing and always a hit when served. But, in the meantime, aren’t these spuds calling your name?

An overhead view of a baking sheet filled with baked smashed potatoes that have been garnished with crumbled bacon, sour cream, and snipped chives.

There is just something special about serving smashed potatoes.

They are kind of messy, yet still so visually appealing.

And the taste is through-the-roof fantastic. The mix of crispy and creamy texture, along with the luxurious butter and simple seasonings just make them the perfect side dish.

An overhead view of crispy smashed potatoes arranged on a white rectangular platter next to a small bowl filled with sour cream and topped with snipped chives.

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

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

A close-up view of cooked smashed potatoes that are brown and crispy on the edges that have been topped with crumbled bacon, a dollop of sour cream, and snipped chives.
Print Recipe
5 from 2 votes

Best Smashed Potatoes

Smashed Potatoes are festive, easy to prepare, and always a huge hit with family and friends. The par-boiling time will depend on the size of your potatoes, but, typically it will take about 20 minutes for them to become easily pierced with a sharp knife. If desired, garnish with any herb you prefer.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Side or Appetizer
Cuisine: American
Servings: 4
Calories: 184kcal
Author: Kris Longwell

Equipment

  • large pot for boiling potatoes
  • Baking sheet
  • Potato smasher or 2 forks

Ingredients

  • 3 lbs yellow potatoes medium-small, wash and scrubbed
  • Kosher salt
  • black pepper
  • 3 tablespoon unsalted butter melted
  • 2 tablespoon olive oil
  • sour cream for serving, optional
  • 3 tablespoon bacon cooked and crumbled, for garnish, optional
  • 2 tablespoon chives snipped, for garnish, optional

Instructions

  • Wash the potatoes and remove any blemishes on the skins (no need to peel them).
    3 lbs yellow potatoes
  • Bring a pot of liberally salted water to a boil. Preheat oven to 375°F.
    Kosher salt
  • Add the potatoes to the boiling water and simmer until easily pierced with a sharp knife, about 20 minutes. Drain and let rest for 5 to 10 minutes.
  • Place the par-boiled potatoes on a large baking sheet. Use a potato masher or two forks to gently smash each potato. The thinner you make them, the crispier they will be. If you don't smash them too thin, they will still be crispy on the edges, but will also be creamy and soft in the middle.
  • Liberally salt and pepper each smashed potato, and then drizzle the melted butter over the tops, and then drizzle the olive oil. Bake until browned and crispy on the edges, about 50 to 55 minutes. Keep an eye on them, don't let them burn!
    black pepper, 3 tablespoon unsalted butter, 2 tablespoon olive oil
  • Serve at once, garnished with crumbled bacon and snipped chives, with sour cream spooned on the tops, or on the side.
    sour cream, 3 tablespoon bacon, 2 tablespoon chives

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
The potatoes can be par-boiled up to several hours in advance of smashing and baking.
Keep an eye on the potatoes; depending on their size, they may take a little less (or more) than 50 to 55 minutes to become browned and crispy on the edges. 
These are best served right from the oven. Though they are tasty after they have cooled off, they will lose the crispy edges. Leftovers can be reheated in a 350°F oven for about 15 to 20 minutes.  

Nutrition

Calories: 184kcal | Carbohydrates: 0.2g | Protein: 2g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 75mg | Potassium: 29mg | Fiber: 0.04g | Sugar: 0.04g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg

Homemade Churros

by 2 Comments

There is just something so satisfying about this iconic dessert. And making them at home is easy, fun, and over-the-top delicious!

Even though this sweet treat has its origins in Spain and Portugal, you will find it on the dessert menu of most TexMex and Mexican restaurants. Whip up a feast of tacos, enchiladas, beans, and rice, and then finish the celebration with this scrumptious dessert. The easy homemade chocolate sauce is a must.

An overhead view of a circular white plate that is filled on one side with a pile of homemade churros and a small bowl of chocolate sauce on the other side.

How To Make Homemade Churros

 

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 delicious dessert. A sturdy pastry bag and a ⅜″ star tip will allow you to make the classic churros shape. Here’s what you’ll need to have on hand:

Butter – Unsalted.
Salt – Kosher or table salt.
Vanilla extract – We love Nielsen Massey.
Cinnamon – 1 stick is all you need.
Flour – All-purpose.
Egg – Preferably cage-free.
Sugar – Granulated.
Oil – Vegetable or canola, enough for frying.

EXPERT TIP: Be sure to work the flour completely into the hot liquid in the skillet. There will be little balls of flour. Don’t worry if you don’t dissolve every one of them. But a large wooden spatula helps get most of them. Be sure to let the dough cool for a few minutes before incorporating in the egg.

A straight-on view of a ceramic bowl filled with a stiff dough that has a wooden spatula inserted into the middle of it.

Tips for Making Perfect Homemade Churros

It’s All About the Dough – It’s critical to start with a thick choux pastry dough. It is essential for achieving the crispy exterior and soft interior that churros are known for. It should be stiff, but still soft enough to squeeze through the pastry bag.

Keep the Oil Hot – Make sure the oil is at the right temperature (around 380 to 400°F) to ensure the churros cook evenly and develop a golden brown color. Fry them in small batches to avoid overcrowding the pan, and use a slotted spoon to carefully turn them for even cooking.

Don’t Overdo It with the Sugar-Cinnamon Mixture – Don’t toss the churros in the sugar-cinnamon mixture while they are still wet with oil. This will make an excess amount of the sugar mixture stick to the churros.

Serve with a Dipping Sauce – The churros are incredibly delicious on their own. But a dipping sauce, such as chocolate sauce or homemade caramel sauce put them over the top. They are also delicious when served with freshly brewed coffee or hot chocolate.

EXPERT TIP: Don’t overfill the pastry bag when piping directly into the hot oil. You’ll need to apply pressure to get the dough through the star tip. However, if you press too hard, the bag may break. If this happens, just switch pastry bags, and try and be forceful, yet gentle.

A close-up view of churros dough being squeezed out of a yellow pastry bag into a Dutch oven that is filled with hot oil.

How To Serve

Homemade churros are definitely best when they are served warm. You want them nice and crunch on the exterior and light and chewy in the center.

If not serving soon after frying them, then keep them warm in a low-temperature oven (225°F).

You can make the chocolate sauce up to several days in advance of serving. Simply reheat in the microwave for about 10 to 15 seconds.

EXPERT TIP: We recommend allowing the churros to cool somewhat before tossing the sugar-cinnamon mixture. If the churros are still wet with hot oil, heavy clumps of the sugar mixture will stick to each stick, and the sweetness can be somewhat overpowering.

An overhead view of a homemade churros that are sitting on a platter that is filled with a sugar and cinnamon mixture.

Other Fried Dough Recipes

There is just something special about homemade pastries. The following collection of pastry recipes is sure to be a hit with your family, friends, and loved ones!

Classic New Orleans Beignets
Apple Cider Doughnuts
Jelly and Custard-Filled Doughnuts
Chocolate Eclairs
Cream Cheese Apple Bars
Classic Fruit Tart
Blueberry Hand Pies
Bacon Parmesan Gougéres
Grandma’s Homemade Cinnamon Rolls
Orange Sweet Rolls
Best-Ever Monkey Bread

If you’re looking for another amazing Hispanic dessert, how about our Homemade Flan? It’s is incredible!

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

A close-up view of a pile of homemade churros stacked on a white circular platter.

There is just something addictively delicious about these sticks of yumminess.

Be sure to utilize a sturdy pastry bag and pick up a large piping star tip to make the iconic churros shapes.

In the unlikely event that you have some leftovers, place them in a plastic baggie to keep them from drying out.

These are always a guaranteed hit with kids and adults alike. And whatever you do, don’t forget the easy homemade chocolate sauce for dunking!

A person holding a homemade churros that has been dipped into a small bowl of chocolate sauce.

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

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

A close-up view of a stack of homemade churros sitting on a white plate next to a small cup filled with chocolate sauce.
Print Recipe
5 from 1 vote

Homemade Churros

These classic sweet treats are always a crowd favorite with kids and adults alike. They are best served warm, but, still amazingly delicious at room temperature. The easy homemade chocolate sauce puts them over the top!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast / Dessert
Cuisine: Spanish / Portugues / Hispanic
Servings: 8
Calories: 336kcal
Author: Kris Longwell

Equipment

  • Pastry bags
  • ⅜" star tip (for piping)
  • Deep-fryer thermometer

Ingredients

  • 6 tablespoon unsalted butter
  • 1 teaspoon Kosher salt
  • 1 teaspoon vanilla extract
  • 1 stick cinnamon
  • 2¼ cups water
  • 2¼ cups all-purpose flour
  • 1 large egg lightly beaten
  • vegetable oil for frying
  • 1¼ cup granulated sugar
  • 2 teaspoon ground cinnamon
  • chocolate sauce for serving, optional

Instructions

  • In a large saucepan (12"), bring the butter, salt, vanilla, cinnamon, and water to a boil. Let simmer for 3 to 4 minutes.
    6 tablespoon unsalted butter, 1 teaspoon Kosher salt, 1 teaspoon vanilla extract, 1 stick cinnamon, 2¼ cups water
  • Use a pair of tongs to remove the cinnamon stick and discard. Turn the heat to low and slowly stir in the flour. Use a wooden spatula or spoon to work the flour in the liquid, working to dissolve any clumps of flour. Cook for about 2 minutes.
    2¼ cups all-purpose flour
  • Remove from the heat and transfer to a heat-proof bowl. Allow to cool for a few minutes.
  • Stir in the lightly beaten egg until completely combined and the dough is smooth. This takes a little elbow grease.
    1 large egg
  • Meanwhile, add enough oil to a cast-iron skillet or Dutch oven to about 1-inch deep. Heat the oil to 380 to 400°F.
    vegetable oil
  • On a large platter or plate, mix together the sugar and ground cinnamon. Set aside.
    1¼ cup granulated sugar, 2 teaspoon ground cinnamon
  • Add the dough to a pastry bag fitted with a star tip.
  • Working in batches, pipe about 6 inches of the dough into the hot oil. Use metal tongs or a slotted spoon to move the churros around in the oil. Try to keep the churros from sticking to each other. Fry them for 2 to 3 minutes, or until golden brown, flipping occasionally. Remove from the oil onto a plate or cutting board lined with paper towels. Repeat with the remaining dough.
  • Toss the churros in the sugar-cinnamon mixture and serve at once with the chocolate dipping sauce on the side.
    chocolate sauce

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The churros are best served warm. Keep them warm in a low-temp oven (225°F) if not serving immediately. They are still delicious when served at room temperature.
The chocolate sauce can be made up to several days in advance. Warm gently in the microwave on HIGH for just a few minutes. 
Leftover churros will keep in a plastic baggie for up to 5 days. 

Nutrition

Calories: 336kcal | Carbohydrates: 59g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 305mg | Potassium: 54mg | Fiber: 1g | Sugar: 31g | Vitamin A: 299IU | Vitamin C: 0.04mg | Calcium: 23mg | Iron: 2mg

Beef Birria Tacos

by 2 Comments

If you love tacos as much as we do, you must give these tacos a try. Incredible hardly describes them.

There is just something special about these tacos. We love all kinds of tacos and these are right at the top of the list of favorites. The slowly braised beef l melts in your mouth and the consommé dipping sauce puts it all over the top. Serve with Mexican black beans and Mexican rice for an unforgettable Mexican feast!

An overhead view of a row of beef birria tacos that are on laying on their sides next to a white dipping bowl filled with beef consommé and surrounded by lime wedges and Mexican bottled beer.

How To Make Beef Birria Tacos

The Ingredients You Will Need

If your local market doesn’t carry dried chilies, you may need to make a quick run to your nearest Hispanic market, or you can order them online. All other ingredients should be easy for you to grab. Here’s what you’ll need to have on hand:

Dried chiles – Ancho, guajillo, and arbol.
Chuck roast – Trimmed of excess fat, but be sure to leave some for the braising. You’ll get rid of the fat before serving.
Short ribs – You only need 3 of them. You can only go with the chuck roast, but the short ribs add a luxurious depth of flavor.
Seasonings – Salt and pepper
Oil – Olive oil or vegetable oil.
Tomatoes – Romas work perfectly. Halved.
Onion – One large yellow or white onion is all you need. Peeled and quartered.
Garlic – No need to mince or chop it, just peel the skin off.
Dried herbs – Mexican oregano (or regular), bay leaves, cumin, cloves (preferably ground)
Cinnamon – A whole stick is perfect, but ground will work, too.
Vinegar – Distilled white, or white wine vinegar, is perfect.
Tortillas – Corn is a must.
Cheese – Any kind of melty Mexican cheese: Oaxaca, Quesadilla cheese, Chihuahua, or Monterey Jack – Shredded.
Cilantro – Chopped, for garnish.
Onion – Chopped, for garnish.
Hot sauce – The acidity of the hot sauce is the perfect complement to the rich birria.

EXPERT TIP: Be sure to strain the puréed pepper sauce before adding the seared beef. You don’t need to use an extra-fine sieve; you just want to get the skins from the peppers removed from the liquid. Most fine colanders will work just fine.

A person pouring an ancho pepper sauce into a large oval Dutch oven that is filled with chunks of seared beef chuck roast and short ribs.

Tips for Making the Best Beef Birria Tacos

Use Marbled Beef – For the best birria, use cuts of beef such as chuck or brisket that are well-marbled and flavorful. Slow-cooking the beef with a combination of aromatic spices, dried chilies, and broth will create tender, flavorful meat.

Don’t Skimp on the Broth – The key to delicious birria is the rich, flavorful broth used to cook the beef. Simmering dried chilies, onions, garlic, and a blend of spices in beef or chicken broth will create a deeply savory and aromatic base for the meat.

Mexican Melting Cheese is Best – To take your tacos to the next level add Mexican melting cheese, such as Oaxaca or Chihuahua cheese. This cheese melts beautifully and adds a creamy, gooey texture that complements the rich flavors of the beef and broth.

Serve with Traditional Accompaniments – Serve your tacos with traditional accompaniments such as finely chopped onions, fresh cilantro, lime wedges, and a side of the flavorful consommé for dipping. This will enhance the flavors and provide a well-rounded dining experience for your guests.

An overhead view of a large oval Dutch oven filled with birria beef stew with a deep brown sauce surrounding the slow-cooked beef.

How To Serve

This recipe makes a sizable amount of birria (braised beef). Use as much as you want for the number of tacos you want to prepare, and refrigerate the rest.

As you prepare the tacos, keep them warm on a baking rack in a baking pan in a warm oven (250°F) until ready to serve.

Once you are done preparing the tacos, we recommend discarding (safely) the rendered fat that has formed with the consommé. You can simply skim it from the top with a large spoon, or carefully use a fat separator to get rid of it.

We like to have a separate small ramekin of the consommé for each guest. This way, no one has to worry about double-dipping.

EXPERT TIP: When frying up the tacos, be very careful not to stab or tear the corn tortillas. Gently use a pair of forks to fold the open side of the tortilla onto the other side. A spatula helps to flip the taco in the skillet. The texture of the tortilla will be somewhat soft, and not like a crispy taco shell.

Four images with the first birria beef being shredded and the a corn tortilla being dipped in consommé, and then beef being placed on a corn tortilla in skillet and then the taco frying in the skillet.

How To Use Leftover Birria

You will most likely have leftover beef birria when you make the tacos, and trust us, this is a good thing. Here are some recipes that you can use to substitute the birria for the main protein. Simply incredible:

Quesadillas
Tostadas
Enchiladas
Flautas
Tamales
Burritos
Chimichangas

It is also amazing in a Mexican-style omelet. Have plenty of homemade salsa and guacamole on hand for an unforgettable feast.

In the meantime, why not just make another batch of birria tacos with your leftover beef? Yum!

A straight-on view of a row of beef birria tacos that are in a row each one resting on top of the taco next to it and they are garnish with chopped onion and cilantro.

Other Amazing Taco Recipes to Try

Tacos are one of the greatest culinary creations ever made by mankind. And here is a collection of our favorites that we are certain you, your family, and friends will love, too!

Classic Tex-Mex Crispy Beef Tacos

Crispy Baked Chicken Tacos
Chicken Tinga Tacos
Slow-Cooker Carnitas Tacos
Beef Taco Quesadilla
Baja Fish Tacos
Mahi Mahi Tacos
Shrimp Tacos Dorados

These are all amazing in their own special way, but, in the meantime, are these babies calling your name?

A straight on view of a person using a metal spoon to drizzle consommé over a row of beef birria tacos that are arranged side by side on a board.

The birria meat has a Mexican flavor profile that is savory with a touch of sweetness from the cinnamon and allspice. It is partly what makes these tacos so amazing.

Lightly frying the corn tortillas that have been dipped in the sauce adds another layer of flavor and texture that makes them so unique and incredibly delicious.

And finally, the consommé dipping sauce is spectacular. Be sure to have plenty of napkins on hand. You will be amazed at how fast these tacos get devoured!

A close-up view of a beef birria taco that is being dipped into a small bowl of beef consommé.

Ready to make the best taco this side of Jalisco, Mexico? Go for it!

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

A straight-on view of a row of beef birria tacos that are in a row each one resting on top of the taco next to it and they are garnish with chopped onion and cilantro.
Print Recipe
5 from 1 vote

Beef Birria Tacos

Beef Birria Tacos are Mexican food at its very best. The slow-braised beef in a chili and beef sauce is melt-in-your-mouth amazing and the lightly fried corn tortilla shell with cheese is unforgettable. The beef consommé puts it all over the top.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Lunch / Dinner
Cuisine: Mexican
Servings: 4
Calories: 623kcal
Author: Kris Longwell

Equipment

  • 1 Large pot with lid 4 to 5-quart Dutch oven works well
  • Blender or food processor
  • skillet for frying
  • Fat separator or just a spoon for skimming

Ingredients

  • 6 ancho chiles stems and seeds removed
  • 6 guajillo chiles stems and seeds removed
  • 2 chile de arbol tips clipped off and most of the seeds removed
  • 3 roma tomatoes halved
  • 1 large onion peeled and quartered
  • 4 cloves garlic peeled
  • 3 lb chuck roast cut into large pieces (about 4-inch chunks)
  • 3 beef short ribs
  • Salt and pepper
  • 2 tablespoon olive oil
  • 1 teaspoon dried cumin ground
  • 1 teaspoon oregano preferably Mexican
  • ½ teaspoon allspice ground, or ground cloves
  • 3 bay leaves fresh or dried
  • 1 teaspoon black peppercorns whole
  • 2 tablespoon distilled white vinegar
  • 2 cups beef broth plus more for braising
  • 8 corn tortillas
  • 2 cups Mexican melting cheese oaxaca, quesadilla, or Monterey Jack
  • ¼ cup cilantro fresh, chopped, for garnish
  • ½ cup white onion chopped, for garnish
  • hot sauce for garnish

Instructions

  • In a medium pot, bring about 2 cups of water to a boil.
  • Place the ancho, guajillo, and arbol chiles (seeded) in a heatproof bowl. Pour the hot water over the peppers and let them soak for at least 20 minutes.
    6 ancho chiles, 6 guajillo chiles, 2 chile de arbol
  • Turn your broiler on HIGH and place the top rack in your oven about 6 inches from the heating element.
  • Place the halved tomatoes and quartered onion on a baking sheet that is lined with foil. Place under the broiler (6 inches) for about 4 to 5 minutes. Open the oven and add the garlic cloves and broil for another 4 to 5 minutes. Keep an eye on them, they should become soft and lightly charred. Don't let them burn (broilers vary, so do keep an eye on it). Remove from oven and set aside.
    3 roma tomatoes, 1 large onion, 4 cloves garlic
  • Sprinkle the roast pieces and short ribs with salt and pepper.
    3 lb chuck roast, 3 beef short ribs, Salt and pepper
  • Heat the olive oil In a large Dutch oven or oven-safe pot (with a lid) over medium heat. Working in batches, sear the beef until browned all over. Repeat with remaining beef and then add it all back into the pot.
    2 tablespoon olive oil
  • Use a slotted spoon to transfer the softened chiles into the blender (save the soaking liquid). Next, add the tomatoes, onion, and garlic. Add 1 teaspoon salt, the cumin, oregano, allspice, bay leaves, peppercorns, white vinegar, 1 cup of the chili soaking liquid, and 2 cups of beef broth (you may need to do this in 2 batches). Pureé until smooth (about 1 to 2 minutes).
    1 teaspoon dried cumin, 1 teaspoon oregano, ½ teaspoon allspice, 3 bay leaves, 1 teaspoon black peppercorns, 2 tablespoon distilled white vinegar, 2 cups beef broth
  • Strain the pepper sauce through a fine-mesh colander, discarding any solids.
  • Pour the strained sauce over the meat and add more beef broth if necessary. The beef should be almost completely covered.
  • Bring the sauce to a boil. Cover and turn the heat to LOW and simmer until the meat is shreddable, usually 2 to 2½ hours. Check periodically and add more liquid (broth or water) if necessary. Be sure the meat is not sticking to the bottom of the pot and burning.
  • Remove the beef from the sauce/consommé and place on a cutting board. Discard bones and excess fat. Use two forks to shred the meat. Sprinkle salt over the top of the shredded meat (about 1 tsp).
  • Heat a medium skillet over medium-high heat. Working one at a time, dip a tortilla into the consommé/sauce and fully coat it. Add to the hot skillet and twist it around a bit so it won't stick. Working quickly, add about 1 tablespoon cheese on one side of the tortilla and then top with a handful of the beef. Top with more cheese and then very carefully bring the open side of the tortilla over the meat and cheese. Cook on one side for about 1 minute, then flip and cook on the other side for another minute. The taco will be dark in color, and somewhat soft. Transfer to a baking sheet and keep warm in a low-temperature oven (250°F) and continue with the remaining tortillas.
    8 corn tortillas, 2 cups Mexican melting cheese
  • If desired, skim the fat from the top of the consommé, or pour the sauce into a fat separator. Divide the consommé into individual ramekins or dipping bowls.
  • Serve the warm tacos with consommé on the side and garnished with chopped cilantro, onion, and hot sauce on the side.
    ¼ cup cilantro, ½ cup white onion, hot sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
If desired, you can go with only a chuck roast (and skip the ribs). If so, get about a 3 to 4-lb roast. 
As the birria is simmering, check on it from time to time. The beef doesn't need to be completely submerged the entire time, but it should be at least ½ covered. Add more broth if necessary, and you may need to push the meat around to keep it from sticking to the bottom of the pan. 
Be careful when lifting one side of the tortilla in the skillet over the top. Corn tortillas are fragile and can tear easily. However, if it does tear, just be careful when flipping it; it will still be delicious. 
Leftover birria will keep covered in the fridge for up to 5 to 6 days. Reheat in the oven at 325°F until warm and slightly simmering. 

Nutrition

Calories: 623kcal | Carbohydrates: 73g | Protein: 42g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 2g | Cholesterol: 235mg | Sodium: 805mg | Potassium: 1443mg | Fiber: 22g | Sugar: 28g | Vitamin A: 15885IU | Vitamin C: 30mg | Calcium: 173mg | Iron: 12mg

Matzo Ball Soup with Roasted Chicken

by 2 Comments

This has been a favorite soup of ours ever since we moved to New York City in the late 80s.

It all starts with a deeply flavorful chicken broth, which in turn provides you with classic schmaltz, or chicken fat, for the best-ever homemade matzo balls. It’s perfect for Passover, especially with an amazing brisket and rolls. But, it’s so good, we love making it throughout the year.

An overhead view of a shallow white soup bowl filled with homemade matzo ball soup with chicken and carrots and several sprigs of fresh dill.

How to Make Matzo Ball Soup with Roasted Chicken

 

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

The Ingredients You Will Need

The ingredients in this iconic soup are easy to find and the broth can be made well in advance. Here’s what you’ll need to have on hand:

For the Broth

Chicken – For maximum flavor, use bone-in skin-on chicken pieces. Thighs and breasts are great choices.
Mirepoix – Carrots, celery, and onion, roughly cut up.
Bouquet Garni – A bundle of fresh herbs, such as rosemary, thyme, celery leaves, parsley, dill, and bay leaves. Bundle them together into a cheesecloth packet, if possible.
Seasoning – Salt, if desired.

For the Matzo Balls and the Soup

Matzo Meal, or Matzo – Found in the Kosher section of most supermarkets. If you can’t find matzo meal, simply pick up the matzo crackers and pulverize them in your food processor or in a baggie.
Fresh herbs – Dill and parsley, finely chopped.
Seasonings – Kosher salt and freshly ground black pepper.
Broth – From the homemade chicken broth, or purchased.
Schmaltz – Scrape the congealed chicken fat from the surface of the chilled chicken broth. If you don’t make the broth, then you can substitute olive oil or softened unsalted butter.
Eggs – Separated. You’ll need 4 egg whites and 4 egg yolks.

EXPERT TIP: Allowing the chicken broth to chill overnight will give you a solid layer of schmaltz that will be easy to spoon off the following day. You’ll only need 3 tablespoons of schmaltz. Safely discard the rest of the congealed fat.

A person using a spoon to scrape congealed chicken fat, also known as schmaltz, from the surface of chilled chicken broth in a stock pan.
Make the Broth or Stock in Advance – You can buy quality chicken broth from the store, and the soup will still be delicious. But making the chicken broth or stock is easy and puts the soup over the top.

Chill the Matzo Mixture – Before making the matzo balls, ensure that the mixture is well chilled before shaping and cooking to achieve light and fluffy results. Incorporating the egg whites into the matzo ball mixture adds some lightness and airiness, but, the schmaltz also makes them dense. The perfect combination.

Garnish with Fresh Dill – Just before serving, garnish the matzo ball soup with freshly chopped dill to add a burst of fresh herb flavor and a vibrant touch to the dish. This will elevate the overall taste and presentation.

Four images with the first a person adding schmaltz to a bowl of matzo meal and then that person pouring in chicken broth, and then four eggs yolks, and then whipped egg whites.

Other Broth Soups To Try

We love all kinds of soups, but, soups that have a broth or stock as the base are just so comforting and delicious. Here is a collection of some of our favorites that we are certain you and your family will love, too:

Classic Chicken Noodle Soup
Tortilla Soup with Roasted Chicken
Chicken and Dumplings
Vietnamese Chicken Phó
French Onion
Tortellini Soup with Spinach and Sausage
Instant Pot Minestrone
Italian Wedding Soup
Farm Fresh Corn Chowder
Ramen with Spinach and Poached Egg

EXPERT TIP: You can form the matzo balls to be any size you like. We like them to be in the range of 1 to 2 inches in thickness. Just make sure they are all the same size to ensure even cooking for them all. Remember they will expand during the cooking process.

A person holding an uncooked matzo ball over an oval Dutch oven that is filled with simmering chicken broth.

How To Serve

This soup is hearty and makes for a wonderful appetizer, but it’s also filling enough to make a glorious soup entree.

We serve the soup directly from the pot. Just plunge a large ladle into the soup and let family or guests fill their own soup bowls.

Wesley likes to crumble extra matzo crackers into his soup, but, the soup is so nourishing on its own, that’s not necessary, but, it’s fun to have it on the side, especially with a little softened butter.

EXPER TIP: Before serving, you’ll need to taste the broth. You may need to add more salt, especially if you used purchased chicken broth or stock. Be careful not to over-salt, though!

A close-up view of a three homemade matzo balls in a soup bowl of chicken broth a pieces of chicken and carrot slices.
Talk about a soup steeped in history and heritage. You can taste the love and care that goes into making this iconic soup.

It is such a wonderful celebration of Jewish culture and faith and is enjoyed by so many around the world, especially during Passover.

But, we love it all year round, and so will you and your loved ones!

An overhead view of a bowl of matzo ball soup with a spoon in the soup with a partially eaten matzo ball on it.

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

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

An overhead view of a shallow white soup bowl filled with homemade matzo ball soup with chicken and carrots and several sprigs of fresh dill.
Print Recipe
5 from 1 vote

Matzo Ball Soup

This Matzo Ball Soup is so satisfying, so heart-warming, and just one of our all-time favorites. Homemade chicken broth with wonderful tender matzo balls is a match made in Heaven. Easily make it ahead of time. And it just gets better with time!
Prep Time20 minutes
Cook Time35 minutes
Simmering the Broth and Chilling12 hours
Total Time12 hours 55 minutes
Course: Soup
Cuisine: Jewish, Kosher
Servings: 8 people
Calories: 289kcal
Author: Kris Longwell

Ingredients

Do Ahead

  • 4 quarts chicken broth
  • 2 chicken breasts skin-on, bone-in
  • 2 tablespoon olive oil
  • Salt and pepper

For the Matzo Balls

  • 4 large eggs separated, egg whites and yolks
  • 1¼ cups matzo meal sometimes spelled matzoh*
  • ¼ cup parsley chopped
  • 2 tablespoon fresh dill chopped
  • ¼ teaspoon Kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 3 tablespoon schmaltz rendered chicken fat (see NOTES)
  • ½ cup chicken broth the liquid used to cook the chicken

For the Soup

  • 2 tablespoon unsalted butter or olive oil
  • 3 medium carrots peeled and sliced into ¼-inch medallions
  • ½ teaspoon Kosher salt
  • sprigs of dill for garnish

Instructions

Do Ahead

  • Prepare the chicken broth and chill in the refrigerator (uncovered) for 4 hours, or preferably overnight.
    4 quarts chicken broth
  • Remove the pot of broth from the refrigerator just before you are ready to start making the matzo balls.
  • To roast the chicken, preheat oven to 350°F. Brush olive oil over the skin of the chicken and then liberally season with salt and pepper. Place on a baking rack on a baking sheet and roast for 40 to 50 minutes, or until you reach an internal temperature of 165°F. Set aside to cool and then remove the skin and pull the meat from the bones, shredding with your hands. Refrigerate until ready to add to the soup.
    2 chicken breasts, 2 tablespoon olive oil, Salt and pepper

Make the Matzo Balls

  • In a medium bowl, beat the eggs whites with a pinch of salt until soft peaks just form. Set aside.
    4 large eggs
  • In a separate medium bowl, stir together the matzo meal, parsley, dill, 1 teaspoon salt, and ½ teaspoon of pepper.
    1¼ cups matzo meal, ¼ cup parsley, 2 tablespoon fresh dill, ¼ teaspoon Kosher salt, ⅛ teaspoon freshly ground black pepper
  • Use a spoon to scrape the schmaltz (3 tbsp) from the surface of the chilled broth. Work the schmaltz (or oil if no schmaltz) into the matzo mixture until incorporated (you can use your fingers to do this). Remove the remaining congealed fat on the surface of the broth and discard.
    3 tablespoon schmaltz
  • Stir in the chicken broth (½ cup), and then the egg yolks.
    ½ cup chicken broth
  • Now, use a wooden spatula to fold in half of the egg whites into the mixture.
  • Gently fold in the remaining whites until fully incorporated.
  • Chill for 30 minutes in the refrigerator.

Make the Soup

  • Heat the broth over medium heat on the stove until heated through.
  • Meanwhile, in a large Dutch oven or skillet, melt the butter over medium heat and then add the carrots. Sprinkle a couple pinches of salt over the carrots. Cook, stirring often, until softened, about 5 to 8 minutes.
    2 tablespoon unsalted butter, 3 medium carrots, ½ teaspoon Kosher salt
  • Pour the warm broth into the Dutch oven or skillet with the carrots.
  • With dampened fingers, gently form chilled matzo mixture into 1 to 2-inch balls (they will expand as they cook), and then gently drop them 1 at a time into the simmering broth.
  • Cover and simmer for 35 to 40 minutes.
  • Serve hot in soup bowls and garnish with dill sprigs.
    sprigs of dill

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
When you chill your homemade chicken broth, you'll be awarded with schmaltz. As the broth chills in the fridge, the fat will rise to the top and congeal. This is chicken schmaltz! If you don't make the broth from scratch, then you can substitute the schmaltz with olive oil or softened butter. 
The broth and the roasted chicken can be made several days before preparing the soup. 
Leftovers will keep covered in the fridge for up to one week and it freezes beautifully for several months. Simply reheat on the stove over medium heat until simmering and heated through. 

Nutrition

Calories: 289kcal | Carbohydrates: 23g | Protein: 18g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 2111mg | Potassium: 407mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4105IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg

POST UPDATE: This 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 April 2024!

Greek Moussaka (Beef and Eggplant Casserole)

by 2 Comments

If you love lasagna, you are going to flip for this dish.

This is Greece’s answer to an Italian lasagna. The meat sauce has a hint of sweetness, but not too much. The eggplant and potato add to the incredible flavor profile, and the thick layer of bechamel is light, delicious, and the perfect topping to this iconic casserole.

A straight-on view of a perfectly square piece of homemade moussaka sitting on a white dinner plate.

How To Make Greek Moussaka

The Ingredients You Will Need

The meat sauce and the bechamel sauce are very similar to Pastitsio. Here’s what you’ll need to have one hand:

For the Meat Sauce:

Oil – Olive oil or extra-virgin.
Onion – Chopped.
Carrot – Chopped.
Garlic – Minced.
Beef – Preferably 85 to 90% lean.
Wine – Red is recommended, but white will work, too. Or, substitute beef broth.
Tomato paste
Whole tomatoes – We use canned San Marzano and then crush them by hand. Canned crushed tomatoes will work, too.
Beef bouillon cube – Crushed.
Bay leaves – Fresh or dried, either will work.
Spices – Cinnamon, allspice, ground cloves, salt, and pepper.

For the Bechamel:

Butter – Unsalted.
Flour – All-purpose.
Milk – Whole.
Nutmeg – Ground.
Parmesan cheese – Grated.
Egg yolks

For the Casserole:

Eggplant – Partially peeled, in strips. Cut into ½-inch slices.
Potatoes – Russet potatoes are best, peeled and cut into ¼-inch slices.
Oil – Vegetable is best for lightly frying.

EXPERT TIP: To fry the potatoes and eggplant, add just enough oil to the bottom of a large skillet to just cover the vegetables. If you don’t want to fry them, you can boil the potatoes until soft, and you can roast the eggplant slices in the oven or an air fryer. They should be soft and just browned before adding to the casserole.

Two images with the top one being lightly fried thin medallions of potatoes and the bottom is eggplant medallions that have been lightly fried.

Tips for Making Perfect Greek Moussaka

Allow the Beef Sauce to Reduce – You’ll want to simmer the sauce, stirring often, for a long enough time so that much of the liquid has evaporated. This deepens the flavor and allows for easy slicing.

Prepare the Bechamel Topping Carefully – Take care to cook the flour and butter mixture (roux) to a golden color before gradually adding the milk to create a smooth, thick sauce. Continue working the sauce to remove as many lumps as possible, but it’s okay if there are still some small lumps.

Layer evenly – Place the fried eggplant and potatoes evenly in the baking dish to create a well-balanced moussaka. This will ensure that each bite has a perfect combination of flavors and textures.

Four images with the first being a person spooning a meat mixture over a layer of eggplant pieces in a square baking dish, and then a layer of potatoes, then eggplant, and finally a thick bechamel sauce.

How to Serve

It’s important to allow the moussaka to cool for at least 15 to 20 minutes before serving.

We love to serve the dish with warmed pita bread (heat in a skillet with a little melted butter) and a Classic Greek salad (use this recipe but omit the grilled steak).

To serve perfectly shaped servings to guests, we cut one square out of the side first. We call this our sacrificial slice (keep it for nibbling on later). The remaining slices will be much easier to cut out in pristine condition.

EXPERT TIP: Bake until the topping of the dish is lightly browned and fully set. This typically takes 45 to 60 minutes. Keep an eye on it, don’t let it burn!

An overhead view of a square baking dish filled with a baked moussaka.

Other Amazing Greek Recipes to Try

Greek cuisine is one of our all-time favorites to eat, and it is so much better when you make it at home. Here is a collection of some of our all-time favorites:

Pastitsio (Greek Lasagna)
Sheet Pan Greek Chicken with Vegetables
Spanikopita (Spinach Pie)
Greek Salad with Grilled Steak
Best-Ever Chicken Gyro
Homemade Tzatziki Sauce
Tzatziki Cucumber Salad
Grilled Lamb Lollipops

Authentic Greek Baklava

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

A piece of moussaka that consists of a meat sauce, potatoes, eggplant, and a thick bechamel being raised from a baking dish on a metal spatula.

This dish is the ultimate comfort food casserole.

It’s an amazing mix of savory with a touch of sweetness.

And it is ideal for serving guests at a wonderful Greek-themed dinner party. It feeds a hungry crowd and is guaranteed to make you a culinary superstar.

A close-up view of a square slice of moussaka with a bite missing from it.

Ready to make the best dish this side of Athens, Greece? 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 perfectly square piece of homemade moussaka sitting on a white dinner plate.
Print Recipe
5 from 1 vote

Greek Moussaka (Beef and Eggplant Casserole)

Moussaka is a classic Greek dish that is similar to an Italian lasagna, but goes with lightly fried eggplant and potatoes in place of pasta. The meat sauce can be made in advance and so can the bechamel sauce.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting time20 minutes
Total Time2 hours 10 minutes
Course: Entree
Cuisine: Greek
Servings: 8
Calories: 682kcal
Author: Kris Longwell

Equipment

  • 10"x10" baking dish or 9x13" dish

Ingredients

For the Meat Sauce

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 medium carrots chopped
  • 3 cloves garlic minced
  • 2 lbs ground beef 85 to 90% lean
  • 1 cup red wine
  • ¼ cup tomato paste
  • 1 28 oz. can whole tomatoes crushed by hand, with juice
  • 1 beef bouillon cube
  • 2 bay leaves dried or fresh
  • 1 cinnamon stick
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper

For the Bechamel Sauce

  • 4½ cup whole milk
  • 8 tablespoon unsalted butter 1 stick
  • 1 cup all-purpose flour
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon Kosher salt
  • ½ cup Parmesan cheese grated
  • 2 egg yolks

For the Moussaka

  • vegetable oil you'll need about ½-inch in the bottom of your pan.
  • 2 large eggplants peeled (in strips, if desired) and cut into ½-inch medallions
  • 2 medium russet potatoes peeled and cut into ¼-inch medallions
  • ½ cup Parmesan cheese grated

Instructions

Make the Meat Sauce

  • In a large saucepan, heat the oil over medium heat. Add the onion and carrots and sauté, stirring often, until soft, about 4 minutes. Stir in the garlic and sauté until aromatic, about another 30 seconds.
    2 tablespoon olive oil, 1 medium onion, 2 medium carrots, 3 cloves garlic
  • Add the beef and use a wooden spatula to break it up. Cook until no longer pink, about 10 minutes. Tilt the skillet and use a large spoon to remove most of the rendered grease. You'll want to leave about 1 tablespoon of the grease. Safely discard the removed grease.
    2 lbs ground beef
  • Add the wine and cook until almost completely evaporated, another 5 to 8 minutes. You may need to remove additional grease if more has accumulated.
    1 cup red wine
  • Stir in the tomato paste, crushed tomatoes, bouillon cube, bay leaves, cinnamon stick, ground cinnamon, ground cloves, allspice, salt, and pepper. Simmer, stirring occasionally, until most of the liquid has evaporated and the sauce is thick, about 30 minutes. Set aside. (Cover and refrigerate if making in advance).
    ¼ cup tomato paste, 1 28 oz. can whole tomatoes, 1 beef bouillon cube, 2 bay leaves, 1 cinnamon stick, ¼ teaspoon ground cinnamon, ¼ teaspoon allspice, ¼ teaspoon ground cloves, 2 teaspoon Kosher salt, 1 teaspoon black pepper

Make the Greek Bechamel Sauce

  • In a medium saucepan, heat the milk until just starting to bubble along the sides of the pan.
    4½ cup whole milk
  • Melt the butter in a large saucepan over medium heat. Stir in the flour and mix until completely combined. Cook the roux for about 1 to 2 minutes.
    8 tablespoon unsalted butter, 1 cup all-purpose flour
  • Working in batches, carefully add the warm milk to the roux and whisk continuously, working to remove the lumps. Replace the whisk with a wooden spatula to incorporate the milk into the roux. Stir in the nutmeg, salt, and Parmesan cheese. Remove from the heat.
    ¼ teaspoon ground nutmeg, 1 teaspoon Kosher salt, ½ cup Parmesan cheese
  • Let the bechamel cool for about 10 minutes and then stir in the 2 egg yolks. Set aside until ready to use.
    2 egg yolks

Prepare the Eggplant and Potatoes and Assemble the Dish

  • In a large saucepan, heat about ½-inch vegetable oil over medium-high heat. Working in batches, add the eggplant medallions and lightly fry until browned on both sides, using metal tongs to flip them every few minutes. Drain on a paper-towel-lined plate or platter. Repeat this process with the potatoes and set aside.
    vegetable oil, 2 large eggplants, 2 medium russet potatoes
  • Preheat oven to 350°F.
  • Place half of the fried eggplant in the bottom of your baking dish. Spread half of the meat sauce over the eggplant. Add a layer of all of the potatoes. Sprinkle a little salt over the potatoes. Spread the remaining meat sauce over the potatoes. Arrange the remaining eggplant medallions over the meat sauce and then spread the cooled bechamel sauce over the eggplant. Top with the Parmesan cheese.
    ½ cup Parmesan cheese
  • Bake for 50 minutes, or until the top is golden brown. Allow to rest for 20 minutes to 1 hour before cutting and serving. (Cover with foil if resting for more than 20 minutes).

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Lamb is often used in classic moussaka. Feel free to substitute lamb for the beef, if desired. Or, use a combination of both. 
The meat sauce can be made several days in advance of baking. The bechamel sauce can be made up to 4 hours in advance. The entire dish can be made before baking for up to 12 hours. Cover with plastic wrap and keep in the fridge. Set out for about an hour before baking. 
Leftovers are wonderful. Reheat in a 325°F oven until heated through, or heat in the microwave. 
Moussaka can be frozen for up to 3 months; however, the bechamel topping may lose its creamy texture. 

Nutrition

Calories: 682kcal | Carbohydrates: 41g | Protein: 34g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 184mg | Sodium: 1407mg | Potassium: 1237mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3441IU | Vitamin C: 10mg | Calcium: 390mg | Iron: 4mg

Homemade Flan

by 1 Comment

If you thought this dessert was too challenging to make at home, we’re here to make you rethink that notion.

One of our favorite desserts to order after a Mexican feast of tacos, enchiladas, or fajitas is this classic vanilla custard lightly bathed in a thin caramel sauce. The steps to achieve the most silky custard are easy to follow and can be made days in advance of serving. You and your family are going to love everything about this iconic dessert! This dish is as iconic as homemade churros! 

A straight-on view of homemade flan that has a light caramel sauce on top of it and surrounding the base and is on a white plate with other plated servings nearby.

How To Make Perfect Homemade Flan

 

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 to make incredible homemade flan. Most of them, you probably already have. Here’s what you’ll need to have on hand:

For the Light Caramel Sauce

Sugar – Granulated.
Water – Tap is just fine.

For the Vanilla Custard

Eggs – You’ll need four whole eggs and two egg yolks.
Sugar – Granulated.
Salt – Just a pinch of table salt is all you need.
Milk – Whole is best. You could also use half and half, or a combination of both.
Vanilla extract – Since this is a key ingredient, go with a top-notch brand, if possible. We love Nielsen-Massey.

EXPERT TIP: To make the perfect light caramel sauce, you’ll want to remove the pan of sugar and water as soon as it starts to turn an amber color. No need to stir with a spoon, simply swirl the pan. As soon as the mixture reaches a deep amber color (but not dark brown), quickly pour it into your ramekins.

A person pouring a light caramel sauce from a silver saucepan into an 8-ounce ramekin that is sitting in a roasting pan partially filled with water.

Tips for Making Perfect Homemade Flan

Use Top-Notch Whole Milk – Using whole milk will give your flan a rich and creamy texture. Make sure to use fresh, high-quality whole milk for the best results.

Caramelize the Sugar Slowly – When making the caramel sauce, heat the sugar slowly over medium heat, stirring constantly until it melts and turns a golden brown color. Be careful not to burn the sugar, as this will give the caramel a bitter taste. Swirl the pan, don’t stir.

Strain the Custard Mixture – After combining the milk, eggs, and sugar for the flan, be sure to strain the mixture through a fine-mesh sieve to remove any lumps or air bubbles. This will result in a smooth and silky flan texture.

Use a Water Bath for Baking – When baking the flan, place the ramekins or baking dish in a larger pan filled with hot tap water. This gentle, indirect heat will help the flan cook evenly and prevent it from curdling.

EXPERT TIP: For easy transferring the custard into your ramekins, strain the mixture through your fine-mesh sieve into a large measuring cup or pitcher. This makes pouring into the ramekins a snap.

A person pouring a vanilla custard into 8-ounce ramekins that are sitting in a large roasting pan that is partially filled with water.

How To Serve

Even though warm flan is special and luxurious, it’s difficult to remove from the ramekin while it’s hot. If you want to serve it warm, let it rest in the warm water in the roasting pan for 1 to 2 hours.

Allowing the flan to chill for a couple of hours ensures it is fully set and will keep intact once inverted. Overnight is even better.

Simply run a knife along the tops of the set custard, place a serving plate over the top of the ramekin, invert it, and give it a couple of good thrusts. This might take a little practice to find the right amount of force, but you can’t go wrong.

Once you hear a slight thud, and see the caramel start to seep outside the bottom of the ramekin, you’ll know the flan is ready and you can gently pull the ramekin away. Serve at once.

EXPERT TIP: It can be challenging to carry the roasting pan that is filled with the custard-filled ramekins with the hot water bath without spilling some of the custard into the water. It’s easier to place the pan with the ramekins on the oven rack and then carefully pour the hot water from a pitcher into the pan.

A person pouring hot water from a large pitcher into a black roasting pan that has four ramekins in it that are partially filled with vanilla custard.

Other Amazing Dessert Recipes to Try

An extra-special meal always deserves an extra-special dessert. Here is a collection of our favorite dessert recipes that are sure to please every sweet tooth in your home:

Crème Brûlée
Coconut Cream Cake
Key Lime Pie
Buttermilk Blueberry Pie
Old Fashioned Homemade Vanilla Ice Cream
Homemade Strawberry Ice Cream
Strawberry Pavlova
Tropical Carrot Cake
Lemon Meringue Pie
Chocolate Mousse Cake with Chocolate Ganache
Raspberry Linzer Bars

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

An overhead view of four white dessert plates that are holding homemade flan that are resting in a small pool of a light caramel sauce.

Flan can be prepared using 6-ounce ramekins, 8-ounce ramekins, or even coffee cups or individual soufflé dishes.

There are just a few simple, but important steps in successfully making homemade flan.

Follow this recipe to the ‘t’ and you’ll have perfect flan every single time!

Every bite is truly a silky delicious flavor sensation!

A front-view of a homemade flan that is on a white dessert plate with a light caramel sauce on top of and surrounding the partially eaten dessert.

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

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

A straight-on view of homemade flan that has a light caramel sauce on top of it and surrounding the base and is on a white plate with other plated servings nearby.
Print Recipe
No ratings yet

Homemade Flan

Homemade Flan is much easier to make than you might think, and the results are spectacular. Follow this recipe as written and you'll have success. Finding just the right amount of pressure to apply to help the flan free itself from the ramekin takes a little practice, but you'll figure it out quickly. And flan can be prepared days in advance of serving!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Resting and chilling time2 hours 45 minutes
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: French, Mexican
Servings: 4
Calories: 435kcal
Author: Kris Longwell

Equipment

  • 4 8-oz ramekins or 6 6-oz ramekins
  • Roasting or baking pan large enough to hold the ramekins with about 1-inch distance between each.
  • 1 medium-sized saucepan with handle
  • Large mixing bowl
  • Fine-mesh sieve
  • Large measuring cup or heat-proof pitcher

Ingredients

For the Light Caramel Sauce

  • ¾ cup sugar
  • ⅓ cup water

For the Custard

  • 3 cups whole milk
  • 4 whole eggs
  • 2 egg yolks
  • ¾ cup sugar
  • ¼ teaspoon salt
  • 2 teaspoon vanilla extract
  • hot tap water enough to fill about ⅓ of the roasting pan.

Instructions

Prepare the Light Caramel Sauce

  • In a medium-sized saucepan, add the sugar (over no heat). Sprinkle the water (⅓ cup) all over the sugar. Turn the heat to medium-high and gently bring the sugar/water mixture to a strong simmer. Don't stir the mixture.
    ¾ cup sugar, ⅓ cup water
  • Continue to allow the mixture to simmer strongly, swirling the pan occasionally until it starts to turn slightly brownish. Lower the heat to low and continue to occasionally swirl the pan. Once the mixture is a light amber, turn off the heat.
  • Lift the pan from the heat and continue swirling until golden amber color. Immediately pour the sauce evenly into each of the ramekins. Set aside (it's okay if the sauce hardens). (Clean the saucepan by filling it with hot water, or regular tap water and place it over medium heat, this will dissolve the hardened caramel).

Prepare the Custard and Finish the Flan

  • Preheat oven to 325°F.
  • Place the milk in a medium saucepan and heat until warm and just starting to bubble on the sides of the pan.
    3 cups whole milk
  • Meanwhile, in a large bowl, whisk together the eggs, yolks, sugar, salt, and vanilla extract. Pour about half of the hot milk into the mixture, whisking continuously. Whisk in the remaining hot milk and whisk/stir until fully combined.
    4 whole eggs, 2 egg yolks, ¾ cup sugar, ¼ teaspoon salt, 2 teaspoon vanilla extract
  • Strain the milk/egg mixture through a fine-mesh sieve into a large measuring cup or a heatproof pitcher. (If you don't have either of these, you can carefully ladle the mixture evenly into the ramekins.)
  • Place the ramekins in the roasting pan, about 1 inch apart from each other. Pour the custard (in equal portions) into the ramekins (fill from two-thirds up or up to nearly to the very top of each ramekin). Carefully place the pan on the middle rack in the oven. Pour the hot tap water (from a pitcher) into the pan until the water reaches about ⅓ to ½ way up each ramekin. SEE NOTES.
    hot tap water
  • Bake for 55 to 70 minutes, or until the custard has set and is lightly browned on the edges.
  • Remove the pan from the oven and allow the flan to cool in the water for about 1 hour. Next, place the ramekins in the refrigerator to cool for 1 hour, or overnight.
  • To serve, run a sharp knife along the top of each flan, only about ½-inch down. Next, place a flat dessert plate over the top of the ramekin. Invert the plate and ramekin and give a couple of good thrusts until you hear a slight thud and see that the caramel sauce is beginning to seep from the inverted ramekin.
  • Gently remove the ramekin and drizzle any remaining caramel sauce onto the flan. Repeat with remaining ramekins 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. 
Feel free to fill the ramekins to nearly the tops. You may have a little leftover custard after you have filled your ramekins.
NOTE: If you do fill the ramekins to the top, it may be easier to place the roasting pan on the oven rack, and then place the ramekins in the pan, pour in the custard into each ramekin, and then pour in the hot water into the pan. This will prevent you from spilling any of the custard when transferring the pan from the counter to the oven. 
Flan can be prepared up to 3 days in advance. Although, we've eaten flan up to a week after we prepared it and it was still delicious. 

Nutrition

Calories: 435kcal | Carbohydrates: 84g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 123mg | Sodium: 223mg | Potassium: 290mg | Sugar: 84g | Vitamin A: 432IU | Calcium: 239mg | Iron: 0.3mg

Baked Teriyaki Chicken

by 4 Comments

Practically everyone loves a good chicken dinner, and this one is about as good as they come.

We’re just crazy for the sweet and savory combination with teriyaki. We love baked salmon teriyaki, teriyaki chicken wings, and our Instant Pot teriyaki salmon. But these baked chicken thighs are cooked to perfection and are the perfect weeknight dinner or Sunday feast – an instant family favorite.

A straight-on view of two white dinner bowls filled with a serving of baked teriyaki chicken resting on a bed of steamed rice with a glass of white wine near by.

The Ingredients You Will Need

Most of the ingredients for this classic dish are readily available. Here’s what you’ll need to have on hand:

Chicken – We love bone-in, skin-on chicken thighs. The dark meat is the perfect match for the flavorful sauce. However, chicken breasts and boneless chicken thighs work wonderfully, too.
Garlic – Minced
Ginger – Use fresh ginger and mince it as finely as possible.
Soy sauce – Regular, or low-sodium.
Sesame oil – Found in the Asian section of most well-stocked supermarkets. Or, you can order it online.
Oil – Olive or extra-virgin olive.
Pineapple juice – This is a key ingredient, but you won’t need much. You can purchase the small cans if you don’t plan to drink the remaining juice.
Mirin – This is a sweet Japanese cooking wine that can be found in the Asian section of most well-stocked supermarkets. Or, you can order it online.
Brown sugar – Dark or light. Both work, but we prefer dark.
Cornstarch – You’ll need 1 to 2 tablespoons.
Sesame seeds – For garnish. And flavor and texture.
Green onions – Chopped, also called scallions.

EXPERT TIP: You’ll get a good flavor after just one hour of marinating the chicken. But the longer you can let the chicken marinate, the better it will be. Overnight is fantastic. Whenever you think of it, move the chicken around in the baggie. You can also let the chicken marinate in a covered baking dish.

A person holding a large plastic baggie that is filled with uncooked skin-on chicken thighs that are soaking in teriyaki marinade.

Tips for Making the Best Baked Teriyaki Chicken

Marinate the Chicken – This is critical for a deeply flavorful dish. Marinating for at least one hour, or even better, overnight, allows the flavors to permeate the meat and results in a more flavorful and tender dish.

Use a Wire Rack – For optimal air circulation and to prevent the chicken from sitting in its own juices, place the marinated chicken thighs on a wire rack set over a baking sheet. This allows the hot air to circulate the chicken, promoting even browning and crisping of the skin. Line the pan with foil for easy cleanup.

Don’t Overcook the Chicken – You’ll want to use an instant-read thermometer to ensure your chicken is cooked perfectly. Once it reaches 160°F, you’ll want to increase the oven temperature and then baste the chicken with the teriyaki sauce, and then bake for another 10 minutes. This will ensure perfectly cooked chicken that will be tender and juicy.

EXPERT TIP: A cornstarch slurry consisting of 1 tablespoon water mixed with 1 tablespoon cornstarch will thicken the sauce to a glaze-like consistency. If this sauce is still too thin after stirring in the slurry, you may need to add more. Have extra cornstarch on hand, just in case.

A large wooden spoon being used to raise a spoonful of teriyaki sauce from a medium-sized silver saucepan.

How To Serve

We love serving this chicken on top of a bed of perfectly steamed rice. Jasmine or Basmati are great options.

After you’ve prepared the sauce, divide it in half. You’ll need about half for basting the chicken during the final baking, and then once more before serving.

But you’ll definitely want to have extra sauce available to pass at the table. It’s really that good.

Be sure to have plenty of napkins available, as the sticky sauce can cause sticky fingers. The addition of sesame seeds and chopped scallions are wonderful garnish. We pair the dish with a dry white wine such as Chardonnay or Sauvignon Blanc.

A large wooden spoon being used to raise a spoonful of teriyaki sauce from a medium-sized silver saucepan.

Other Amazing Chicken Entree Recipes to Try

Chicken is probably the most versatile protein of them all. It is perfect for all types of cuisines and dishes. Here is a collection of some of our favorite chicken dishes that we are certain will be a hit with your family:

Tuscan Chicken with White Beans and Spinach

Baked Brown Sugar Garlic Chicken
Chicken Florentine
Perfect Roast Chicken
Chicken Fricassee
Classic Chicken Piccata
Authentic Chicken Parmesan
Easy Caprese-Stuffed Chicken
Chicken Curry
Indian Chicken Tikki Masala
Moroccan Chicken Tagine with Preserved Lemons
Chicken Molé
Chicken Tinga Tacos
Baked Chipotle Chicken
Thai Green Curry Chicken
Chinese Orange Chicken

These are all classics in their own delicious way. But, in the meantime, isn’t this winner catching your eye?

An overhead view of a white bowl filled with a serving of baked teriyaki chicken thighs sitting next to a glass of white wine and a small bowl of teriyaki sauce.

This chicken dish is so wonderful that it’s ideal for serving to guests.

However, the preparation is so simple, it’s perfect for a busy weeknight dinner. You can get the chicken in the marinade the night before or the morning of the day you plan to serve it. The sauce can even be made up to 24 hours in advance.

Leftovers heat wonderfully when placed in a baking dish and covered with foil. Just heat in a 300°F oven for about 20 minutes.

If you’re looking for a scrumptious new way to prepare chicken, you definitely need to try this recipe. It’s guaranteed to be 100% family-approved!

A close-up view of a two pieces of baked teriyaki chicken thighs resting on a bed of Jasmine rice and garnished with sesame seeds and chopped green onions.

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

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

A close-up view of a two pieces of baked teriyaki chicken thighs resting on a bed of Jasmine rice and garnished with sesame seeds and chopped green onions.
Print Recipe
5 from 2 votes

Baked Teriyaki Chicken

Baked Teriyaki Chicken is a wonderful way to prepare chicken. You can even grill the chicken instead of baking it. Be sure to let the chicken marinate for at least 1 hour, or even better, overnight. Serve over a bed of rice for the perfect meal.
Prep Time20 minutes
Cook Time40 minutes
Marinating Time1 hour
Total Time2 hours
Course: Entree
Cuisine: American / Japanese
Servings: 4
Calories: 650kcal
Author: Kris Longwell

Equipment

  • Baking pan with rack

Ingredients

  • 2 tablespoon garlic minced, divided
  • 2 tablespoon ginger fresh, chopped, divided
  • 1 cup soy sauce divided
  • 1 tablespoon sesame seed oil
  • 8 chicken thighs bone-in, skin on
  • 1 tablespoon olive oil
  • ¼ cup pineapple juice
  • ½ cup mirin Japanese cooking wine
  • ¼ cup brown sugar dark or light
  • 1 to 2 tablespoon cornstarch combined with 1 to 2 tablespoon water
  • Sesame seeds for garnish
  • 2 tablespoon green onions chopped, for garnish, optional
  • Steamed rice for serving

Instructions

  • In a large bowl, stir together 1 tablespoon garlic, 1 tablespoon ginger, ½ cup soy sauce, and the sesame oil (1 tbsp).
    2 tablespoon garlic, 2 tablespoon ginger, 1 cup soy sauce, 1 tablespoon sesame seed oil
  • Place the chicken in a large freezer baggie (or a baking dish), and pour the marinade over the chicken. Move the chicken around to fully coat. Seal the baggie (or cover the dish with foil), and refrigerate for 1 hour, or even better, overnight.
    8 chicken thighs
  • Preheat oven to 350°F.
  • Remove the chicken from the marinade and brush off any garlic or ginger. Place on a baking rack on a baking pan that is lined with foil.
  • Bake the chicken (skin-side up) until the internal temperature reaches 160°F, about 35 to 40 minutes.
  • While the chicken is baking, make the sauce by sautéing the garlic and ginger (1 tablespoon each) in the olive oil in a medium saucepan over medium heat until soft, about 4 minutes. Stir in the remaining soy sauce (½ cup), pineapple juice, mirin, and brown sugar. Bring to a boil and then reduce the heat to medium.
    1 tablespoon olive oil, ¼ cup pineapple juice, ½ cup mirin, ¼ cup brown sugar
  • Make a slurry by combining 1 tablespoon of water with 1 tablespoon of cornstarch. Stir until smooth. Stir into the sauce and cook until thickened. The consistency should be like a glaze. If the sauce is too thin, add another cornstarch slurry (1 tablespoon water with 1 tablespoon cornstarch). Remove from the heat and divide the sauce into two separate bowls.
    1 to 2 tablespoon cornstarch
  • Remove the chicken from the oven and increase the temperature to 425°F. Brush half of the teriyaki sauce all over the chicken. Bake for another 10 minutes until the skin is darkened and browned on the edges.
  • Remove from the oven and serve at once, garnished with sesame seeds and green onions, if using. Serve over steamed rice, if desired.
    Sesame seeds, 2 tablespoon green onions, Steamed rice

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Boneless, skinless chicken thighs and/or breasts can be used in place of the bone-in chicken thighs. The boneless thighs will take less time to bake. Using an instant-read thermometer ensures the correct internal temperature. Take the chicken out of the oven when it reaches 160°F. It will finish cooking (reaching 165°F) when it is baking with the sauce applied. 
If you can't find mirin, Sherry can be substituted, or white wine. 
Leftovers will keep covered in the fridge for up to 5 days. Reheat in a dish covered with foil in a 300°F oven for about 20 minutes, or until heated through. 

Nutrition

Calories: 650kcal | Carbohydrates: 35g | Protein: 43g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 3646mg | Potassium: 663mg | Fiber: 1g | Sugar: 23g | Vitamin A: 207IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 3mg

Strawberry and Spinach Salad with Poppyseed Dressing

by 10 Comments

When strawberries are in peak season, this salad is one of the best there is. Even when they’re not in season, it’s still fantastic.

Juicy sweet strawberries, fresh spinach, creamy avocado, crunchy pecans, feta cheese, and a tangy vinaigrette make this one of the best salads you’ll ever make, eat, and serve. It’s ideal for summer picnics and BBQs. Prepping everything ahead of time makes assembly a snap!

An overhead view of a fresh strawberry spinach salad with avocado that has been tossed together in a wooden bowl.

How To Make Strawberry and Spinach Salad with Poppyseed Dressing

This really is one of the simplest salads there is to bring together, but the taste and texture are everything you want in a Spring/Summer salad.

It’s the perfect side to our Marinated Grilled Chicken served with a Classic Pasta Salad and finished off with Old-Fashioned Peach Cobbler.

 

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

Fresh Strawberries – You’ll want to go with fresh here. Look for strawberries that a bright red and firm, but not hard to the touch. Cut off the stems and slice them in half.
Baby Spinach – We recommend using baby spinach. Fresh spinach will work, too, but make sure you clean it thoroughly and chop away the tough stems.
Avocados – When selecting avocados, make sure they are not too soft to the touch. The color should not be bright green, but not dark brown. After peeling the skin away, remove the pit and cut it into cubes or slices. Toss with lime juice or lemon juice to prevent browning.
Onions – If you don’t like onions, we have a trick for you. Cut a small red onion into thin strips, and then soak them in any type of vinegar. It pickles the onions and mellows the flavor.
Nuts – We love using pecans, but walnuts, almonds, and cashews are all great choices. Be sure to toast them for maximum flavor.
Cheese – Go with something creamy and crumbly. Block cheese is best that you crumble with your own fingers. Our favorite cheese for this salad is feta, but goat, blue cheese, gorgonzola, and cotija are all wonderful choices, too.
Basil – Fresh is best. You’ll need about ¼ cup. Cut into thin slices. It really brings it all together.

An overhead view of a large wooden salad bowl filled with halved strawberries, red onion, pecan, feta cheese, avocado chunks, and fresh spinach.

What You’ll Need To Make the Poppyseed Balsamic Vinaigrette

This dressing is the perfect accompaniment to the salad components. The dressing can be made up to 2 days in advance.

Here’s what you’ll need:

  • Balsamic vinegar
  • Sugar
  • Poppy seeds
  • Ground mustard
  • Salt and pepper
  • Extra-virgin olive oil.

EXPERT TIP: We use a jar to emulsify all the ingredients. Place them in a jar with a tight-filling lid and shake vigorously until fully combined. Pour over the salad just before serving. If you don’t have a jar with a lid, then pour the EVOO into the other ingredients in a small bowl and whisk continuously. 

A person pouring a balsamic vinaigrette from a jar over halved strawberries in a salad bowl.

How To Serve and Store

Spinach is the perfect basis for a wonderful salad. It has a peppery taste and is the perfect match for sweet strawberries and creamy avocado. And, as we all know, it has high health benefits. Pick up a bag of pre-washed spinach, and you’re good to go.

We love to serve this family style with all of the ingredients spread around in groups over the spinach.

Just before serving, add the vinaigrette, and then toss the salad at the table.

EXPERT TIP: This salad is spectacular when served fresh. However, as with many leafy salads, the texture will become soggy as it sits for too long. But don’t worry, there is usually very little (if any) salad left once guests begin to leave.

A person using two large utensils to toss a salad of fresh strawberries, spinach, and avocado with a balsamic vinaigrette in a large wooden bowl.

Other Amazing Salads To Make

Here are some other wonderful summertime salads to serve.

Chinese Chicken Salad with Mandarin
Spinach Salad with Warm Bacon Vinaigrette
Classic Caprese Salad
Best-Ever Lobster Salad
Green Bean and Cherry Salad with Scallion Vinaigrette
Roasted Beet with Burrata Salad

But in the meantime, you are going to love everything about this amazing Strawberry and Spinach Salad with Poppyseed Dressing

A white salad plate filled with a single serving of fresh strawberry spinach salad with avocado.

Ready to make the most refreshing and delicious salad in town? Go for it!

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

An overhead view of a fresh strawberry spinach salad with avocado that has been tossed together in a wooden bowl.
Print Recipe
5 from 5 votes

Strawberry and Spinach Salad with Poppyseed Dressing

Strawberry and Spinach Salad with Poppyseed Dressing is the perfect salad, especially when strawberries are in peak season. You can easily prep everything in advance and assemble and dress the salad just before serving.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer or Salad
Cuisine: American
Servings: 6
Calories: 312kcal
Author: Kris Longwell

Equipment

  • 1 Large salad bowl
  • 1 jar with tight-fitting lid

Ingredients

For the Poppyseed Balsamic Vinaigrette

  • ¼ cup balsamic vinegar
  • 2 tablespoon sugar
  • 2 teaspoon poppyseeds
  • 1 teaspoon ground mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup extra-virgin olive oil

For the Salad

  • ½ cup red onion cut into thin strips
  • ½ cup apple cider vinegar
  • 10 oz baby spinach washed
  • 1 quart strawberries fresh, stemmed and halved
  • 1 avocado peeled, pitted, and cubed
  • ½ cup pecans roughly chopped and toasted
  • ¼ cup basil fresh, cut into thin strips
  • ¾ cup feta block

Instructions

Make the Poppyseed Balsamic Vinaigrette

  • Place all of the vinaigrette ingredients into a jar. Tightly affix the lid to the jar and shake vigorously for about 1 minute, until the liquids are completely emulsified. Or, mix together all ingredients, except the EVOO in a small bowl. Briskly whisk in the EVOO in a small stream until completely combined and emulsified. Set aside.
    ¼ cup balsamic vinegar, 2 tablespoon sugar, 2 teaspoon poppyseeds, 1 teaspoon ground mustard, ½ teaspoon salt, ¼ teaspoon black pepper, ½ cup extra-virgin olive oil

Assemble the Salad

  • Place the onions in a small bowl and cover with the apple cider vinegar. It's best to allow the onions to rest in the vinegar for at least 20 minutes.
    ½ cup red onion, ½ cup apple cider vinegar
  • Place the spinach in a large salad bowl. Arrange the other salad ingredients on top of the spinach, including crumbling the cheese with your hands. Drain the onions and place them along with the other ingredients. Leave some of the feta and pecans to the side for topping the tossed salad.
    10 oz baby spinach, 1 quart strawberries, 1 avocado, ½ cup pecans, ¼ cup basil, ¾ cup feta
  • Pour the vinaigrette over the top of the salad. Use two salad tongs (or utensils) to fully toss the salad. Add the dressing in increments until you reach the desired coating. Don't overdress! Top with extra toasted pecans and crumbled feta. Serve at once.

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. 
If using fresh spinach (in place of baby spinach), be sure to thoroughly wash it and cut the stems away. You may want to roughly chop the spinach, too. 
Nut substitutes: Almonds, walnuts, cashews, peanuts. Toasting them ahead of time enhances their flavor significantly. But keep an eye on them, don't let them burn!
Cheese substitutes: Goat, blue, cotija.  We recommend getting a block of cheese and then using your hands to crumble the cheese into the salad. It's creamier than pre-crumbled cheese. 
This salad is best served freshly tossed. The salad will become soggy after several hours, so leftovers (which don't exist) aren't ideal for holding on to. 

Nutrition

Calories: 312kcal | Carbohydrates: 26g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 454mg | Potassium: 773mg | Fiber: 8g | Sugar: 15g | Vitamin A: 4636IU | Vitamin C: 111mg | Calcium: 199mg | Iron: 3mg

Cheesy Ham and Potato Casserole

by 11 Comments

We love a casserole that is perfect for breakfast, brunch, lunch, or dinner! And this one couldn’t be better!

If you have leftover ham, this is a casserole you absolutely must make. It’s easy and is a true-fire winner for a family favorite. We like to par-boil the potatoes, but, if you’ve got the time, you can skip that step and simply bake the dish a little longer. So good!

An overhead view of a person using two grey napkins to hold an oval baking dish that is filled with a freshly baked cheesy ham and potato casserole.

How To Make Cheesy Ham and Potato Casserole

The Ingredients You Will Need

The ingredients in this casserole are straightforward and very pantry-friendly. You could skip making the bechamel sauce and use canned cream soup, but the sauce is so easy to make, we encourage you not to go the canned soup route! Here’s what you’ll need to have on hand:

Potatoes – We recommend russet or yellow. You can peel them, or not, that’s up to you. We cube ours, but if you prefer, you can slice them about ¼-inch thick. We use our vegetable chopper to easily cube them.
Ham – Leftover is perfect, but you could also pick up a ham steak from the supermarket. Any kind of ham will work perfectly.
Cheese – Go with your favorite. We love mild cheddar, but Monterey Jack, Fontina, Gouda, Gruyere, Mozzarella, or a combination of any of these are all wonderful options.
Butter – Unsalted
Onion – Finely chopped, anywhere from half to a full cup.
Flour – All-purpose.
Seasonings – Salt, pepper, garlic powder, and ground mustard are our favorites. Other options are smoked paprika, cayenne pepper, oregano, or even chili powder.
Milk – Whole is recommended; however, you could also use half and half or heavy (or double) cream. We don’t recommend skim or reduced-fat.
Garnishes – We like snipped chives and hot sauce (ie, Tabasco), but any type of herb would be great. Or, just skip the garnishes, if desired.

EXPERT TIP: You should have about a 1 to 2 ratio for the ham and potatoes (more potatoes than ham). You can eyeball it, depending on how much ham you have on hand. We typically try to go with 3 cups of ham and 6 cups of potatoes, but, again, you can be flexible here.

Chunks of ham being dumped from one glass bowl into a large glass bowl that is filled with a pile of cubed potatoes and topped with shredded cheddar cheese.

Tips for Making Perfect Cheesy Ham and Potato Casserole

Try to Keep the Ham and Potato Pieces Uniform in Size – Cutting the potatoes and ham into similar-sized, small, uniform pieces ensures even distribution and cooking throughout the casserole.

Par-Boil the Potatoes – This isn’t absolutely necessary, but it ensures the potatoes are perfectly cooked when they come out of the oven. You just want to slightly soften them first, and then they will finish off in the oven. Don’t leave them in the boiling water for too long; otherwise, they will become mushy.

Gently Toss The Sauce with the Other Ingredients – Pouring the sauce over the ham, potatoes, and cheese in a large bowl and then gently mixing together helps to make sure there is an even distribution of all ingredients, and then pour into a greased baking dish

Bake to Golden Perfection – Bake the casserole until the potatoes are perfectly tender and the top is golden brown and bubbly. Keep an eye on the casserole as it bakes to ensure the cheese melts evenly and forms a delicious crust, while the bechamel sauce binds the layers together for a comforting and satisfying dish.

EXPERT TIP: The homemade bechamel sauce is a key component to making this dish a success. The onions cook down and are not a prominent flavor at all. If you despise onions, just leave them out. And feel free to season the sauce with your favorite seasonings. We think garlic powder and ground mustard are wonderful.

A creamy béchamel sauce being poured from a skillet into a large glass bowl filled with cubed potatoes, shredded cheddar cheese, and chunks of ham.

How To Serve and Store

This casserole can be assembled up to 12 hours before baking, which makes it ideal for serving at breakfast or brunch. Cover the dish with plastic wrap and refrigerate until about an hour before baking. Let it sit out to lose the chill before baking.

We love to serve this casserole with snipped chives and plenty of hot sauce for family members who like a little spice to their dish.

Homemade dinner rolls round out a perfect meal, morning, day, or evening!

EXPERT TIP: For the shredded cheese, we recommend purchasing block cheese and grating it yourself. The bagged variety is fine, and we use it often. But anti-sticking additives are added to pre-shredded, and we find that when we shred our own, the taste and texture are improved.

Person sprinkling shredded cheddar cheese over the top of an unbaked ham and potato casserole in an oval black baking dish.

Other Comforting Casserole Recipes To Try

Everyone loves a good casserole. They are perfect for feeding a hungry family at home, but also bringing to a potluck feast. And they reheat wonderfully! Here is a collection of our favorites:

Chicken and Rice Casserole with Broccoli and Cheese
Chicken and Sage Casserole
King Ranch Casserole
Turkey and Stuffing Casserole
Green Enchilada Casserole with Chicken
Chili Cheese Dog Casserole
Best-Ever Tuna Casserole
Mexican Lasagna with Tortillas
Wild Rice, Fontina, and Spinach Casserole
Oyster Casserole
Cream of Corn Casserole
Yellow Squash Casserole
Best Corned Beef Hash

Chicken and Biscuits Casserole

All of these are amazing, without a doubt, but in the meantime, isn’t this casserole calling your name?

A close-up view of a wooden spoon that is inserted into a cheesy ham and potato casserole in a black baking dish with a portion of the casserole missing.

There are so many reasons to love this casserole.

It’s easy. A great way to use up leftover ham.

But most of all, it’s just amazingly delicious! And it’s always such a huge hit with family and guests.

Every bowl is a serving of pure comfort!

A close-up view of an antique dinner bowl filled with a serving of cheesy ham and potato casserole and topped with snipped chives.

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

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

A close-up view of a wooden spoon that is inserted into a cheesy ham and potato casserole in a black baking dish with a portion of the casserole missing.
Print Recipe
4.67 from 3 votes

Cheesy Ham and Potato Casserole

If you've got leftover ham for any reason, then you need to make this casserole. Even if you don't it's worth a trip to the grocery store to pick up a ham steak and make it. It's always a crowd favorite and can even be prepared in advance. Perfect morning, day, or evening!
Prep Time20 minutes
Cook Time55 minutes
Resting time10 minutes
Total Time1 hour 25 minutes
Course: Breakfast, Lunch, or Dinner
Cuisine: American
Servings: 6
Calories: 525kcal
Author: Kris Longwell

Equipment

  • 9"x13" baking dish or equivalent size

Ingredients

  • 2½ lbs russet potatoes peeled and cubed, about 6 cups
  • 3 cups ham cubed
  • 8 oz cheddar cheese shredded, 2 cups, divided
  • 3 tablespoon unsalted butter
  • 1 cup onion chopped
  • 3 tablespoon all-purpose flour
  • 2 cups milk whole
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground mustard
  • ½ teaspoon garlic powder
  • Cooking spray
  • 2 tablespoon chives finely chopped, for garnish, optional
  • hot sauce for serving, optional

Instructions

  • Preheat oven to 350°F.
  • Bring a pot of water to a boil. Carefully drop the cubed potatoes into the water and bring them back to a boil. Allow to boil for 5 minutes. Drain and set aside.
    2½ lbs russet potatoes
  • Place the potatoes, ham, and 1½ cups cheese in a large bowl and gently toss.
    3 cups ham, 8 oz cheddar cheese
  • In a large skillet, melt the butter over medium heat. Add the onions, and sauté until soft, about 4 to 5 minutes.
    3 tablespoon unsalted butter, 1 cup onion
  • Stir in the flour, and cook, stirring often, until completely combined, about 1 to 2 minutes. Slowly whisk in the milk and stir until completely combined, and most of the lumps are gone. Stir in the salt, pepper, mustard, and garlic powder. Continue stirring until thickened (should be the consistency of gravy), about 4 minutes.
    3 tablespoon all-purpose flour, 2 cups milk, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon ground mustard, ½ teaspoon garlic powder
  • Pour the sauce into the ham/cheese/potato bowl. Use a large wooden spatula or spoon to gently stir the mixture until all ingredients are combined.
  • Spray the baking dish with cooking spray. Transfer the ham and potato mixture into the dish and spread it for even distribution. Sprinkle the remaining ½ cup of cheese over the top of the casserole. Bake for 45 minutes, or until very bubbly and slightly golden on top.
    Cooking spray
  • Allow to rest for 5 to 10 minutes. Serve at once with chives and hot sauce on the side, if desired.
    2 tablespoon chives, hot sauce

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If desired, you can cut the potatoes into ¼-inch slices. Peeling the potatoes is optional. If you want to skip par-boiling the potatoes, you'll need to bake the casserole for about an hour and 10 minutes, or until a sharp knife can easily pierce the potatoes. 
The casserole can be made up to 24 hours in advance. Cover with plastic wrap and keep refrigerated until about 1 hour before baking. 
Leftovers will keep in the fridge (covered) for up to 5 days. Simply reheat in the oven, on the stove, or in the microwave. 

Nutrition

Calories: 525kcal | Carbohydrates: 45g | Protein: 31g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 1508mg | Potassium: 1194mg | Fiber: 3g | Sugar: 6g | Vitamin A: 732IU | Vitamin C: 13mg | Calcium: 408mg | Iron: 3mg

Baked Leek Gratin

by 4 Comments

Baked Leek Gratin is the quintessential holiday side dish that perfectly complements slow-cooker spiral ham or roast leg of lamb with its creamy, cheesy layers and tender leeks. It’s easy to prepare, can be made in advance, and consistently earns rave reviews from guests. The ideal side dish!

A baking dish filled with a baked leek gratin that has some of it missing and a spoon inserted into the gratin.
[feast_advanced_jump_to]

The Ingredients

This flavorful gratin is especially perfect for Easter or Mother’s Day when leeks are in season, but its rich, comforting flavors make it a delightful choice any time of the year. Find ingredient notes (including substitutions and variations) below.

A colorful collage of ingredients for Baked Leek Gratin, featuring fresh leeks, creamy cheese, butter, heavy cream, breadcrumbs, garlic, and fresh herbs, all with a simple white background.

Substitutions and Variations

  • Vegetables – Leeks can be substituted with shallots or green onions for a stronger onion flavor, while fennel can also be used, imparting a subtle anise or licorice taste to the dish.
  • Dairy – Using unsalted butter is ideal for this dish as it allows you to control the sodium content in the dish. Additionally, heavy cream or half-and-half can be used in place of whole milk, while Gruyère can be substituted with Swiss, fontina, or Emmental cheeses.
  • Flavor Enhancers – Fresh lemon juice brings a vibrant brightness that should not be overlooked, while a hint of cayenne enhances the dish’s depth of flavor without overwhelming it with spice.
  • A Crunchy Topping – Fresh breadcrumbs or Panko breadcrumbs, when mixed with melted butter, become wonderfully crunchy when baked, providing the perfect contrast to the creamy filling of the gratin.

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

Expert Tip:

It will seem like you have a huge amount of leeks when you add them to your large skillet. They will cook down significantly after they sauté. This is similar to how basil cooks down for spaghetti with homemade pesto and how spinach cooks down for creamy chicken florentine.

How To Make Baked Leek Gratin

Chopped leeks and onions being sautéd in a large skillet with a wooden spatula stirring the veggies.
  1. Step 1: Sauté the leeks and shallots in butter in a skillet over medium heat. Season with salt and pepper. Set aside.
A roux being cooked in a large silver skillet on a hot plate.
  1. Step 2: In a clean skillet, melt butter and stir in the flour to create a roux. Cook, stirring often, for about 2 minutes.
A wooden spatula being used to stir cream that has been incorporated into a white roux in a skillet.
  1. Step 3: Whisk in the milk, lemon juice, and seasonings. Stir until thickened, usually about 4 minutes.
Sautéed leeks and onions being tranfserred into a skillet filled with a creamy sauce.
  1. Step 4: Turn off the heat and stir the leek/shallot mixture into the thickened cream. Stir until combined. Transfer to baking dish.
A person using a fork to combine melted butter in a small bowl filled with breadcrumbs.
  1. Step 5: In a medium bowl, combine 2 tablespoon melted butter with the breadcrumbs. Work the butter in with your fingers. 
A person sprinkling breadcrumbs over the top of leek gratin in an oval baking dish.
  1. Step 6: Sprinkle the breadcrumbs over the top of the gratin and bake at 400°F until golden, about 25 minutes. 

How to Serve

  • You’ll want the breadcrumb topping to brown lightly before removing it from the oven. If you want the topping a little more browned and crunchy, turn the broiler on HIGH and allow the gratin to bake for another minute, or two.
  • This dish is very hot when it comes out of the oven. It should rest for at least 5 to 10 minutes. However, you can also cover it and let it rest for up to 30 minutes while you finish the rest of the dishes. It will stay warm.
  • Though this dish is best served shortly after being removed from the oven, leftovers are delicious, too.
  • In addition to a glazed holiday ham, you’ll want to be sure to have homemade dinner rolls for the perfect holiday feast.

Expert Tip:

To make amazing breadcrumbs, set 1 to 2 slices of Italian bread out for a few hours to dry out. Use a sharp knife to remove the crusts and then process in your food processor until fine. Toss with melted butter and then top the gratin.

Frequently Asked Questions

Can Baked Leek Gratin Be Made in Advance?

Absolutely! Assemble up to 24 hours in advance, but, don’t add the breadcrumbs until just before baking.

Do Leeks Have a Strong Onion Flavor?

They are somewhere between a yellow onion and a scallion. There is an onion flavor, but the creamy filling tones down the flavor considerably. However, if you are serving anyone who despises onions, you may want to consider a different dish.

Why Are My Leeks Dirty?

Leeks grow in the dirt, and because of their layers, there will almost always be dirt in the center of the vegetable. After cutting them up, run them under cool water in a colander and then dry them with paper towels.

A person raising a silver spoon filled with a serving of baked leek gratin.

Other Amazing Side Dishes

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

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

An overhead view of a baking dish filled with a baked leeks gratin with a portion of the casserole missing with a serving spoon in the side.
Print Recipe
5 from 1 vote

Baked Leek Gratin

This dish is the perfect side, especially for a "special occasion" feast such as Easter, Mother's Day, or even Sunday dinner. It may feel like you are starting with too many leeks, but, don't worry, they cook down fairly quickly. The dish can even be prepared almost completely in advance! (See Notes).
Prep Time20 minutes
Cook Time50 minutes
Resting Time10 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American / French
Servings: 6
Calories: 336kcal
Author: Kris Longwell

Equipment

  • 1 1-quart baking dish smaller than a 9×13"

Ingredients

  • 8 tablespoon unsalted butter divided
  • 5 to 6 leeks washed, sliced, and roughly chopped, use mostly the white parts and some of the green.
  • 1 large shallots chopped
  • Salt and pepper
  • 3 tablespoon all-purpose flour
  • 2 cups whole milk
  • ½ teaspoon cayenne pepper
  • 1 tablespoon lemon juice
  • 1 cup Gruyére cheese grated
  • ⅔ cup fresh bread crumbs See NOTES

Instructions

  • Preheat oven to 400°F.
  • In a large skillet (12"), melt 3 tablespoon butter over medium heat. Add the leeks and shallots, and cook, stirring often, until softened and starting to lightly brown, about 15 minutes. Stir in 1 teaspoon salt and ½ teaspoon black pepper.
    8 tablespoon unsalted butter, 5 to 6 leeks, 1 large shallots, Salt and pepper
  • Either use a new skillet or transfer the sautéed leeks to a bowl and clean out the skillet with a damp paper towel.
  • Heat 3 tablespoon butter over medium heat until melted. Whisk in the flour and stir until completely combined and cook, stirring often, for 1 minute.
    3 tablespoon all-purpose flour
  • Whisk in the milk and stir until almost all lumps are no longer visible. Stir in the cayenne, lemon juice, ¾ teaspoon salt, and ½ teaspoon black pepper. Stir until thickened, about 3 to 4 minutes. The consistency should be like gravy, but not too thick.
    2 cups whole milk, ½ teaspoon cayenne pepper, 1 tablespoon lemon juice
  • Turn off the heat and stir in the leek mixture. Stir until combined. Transfer to the baking dish and top with the grated cheese.
    1 cup Gruyére cheese
  • Toss the breadcrumbs with the remaining 2 tablespoon butter (melted).
    ⅔ cup fresh bread crumbs
  • Bake until bubbly and slightly golden on top, about 25 to 30 minutes. Remove from oven and let rest for 5 to 10 minutes before serving. (Or, cover with foil, and let rest for up to 30 minutes).

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
To make fresh breadcrumbs, place 1 to 2 pieces of bread (preferably Italian or French) out on the counter for several hours, or up to overnight. Use a sharp knife to cut off the crusts and then place the bread (torn into pieces) into your food processor and process until very fine. You can also process bread that is not dried out and you’ll get a nice breadcrumb topping. It won’t be quite as crunchy, but still delicious. Store-bought are perfectly fine, too. We prefer plain Panko, for the best texture. 
The gratin can be prepared up to 24 hours in advance. Just don’t add the breadcrumbs until just before baking. Keep the unbaked dish covered in the fridge and let it sit out for about an hour before baking. 
Leftovers will keep refrigerated for up to 5 days. Reheat in the oven or in the microwave until heated through. 

Nutrition

Calories: 336kcal | Carbohydrates: 18g | Protein: 11g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 206mg | Potassium: 302mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2113IU | Vitamin C: 10mg | Calcium: 373mg | Iron: 2mg

Carrot Cake with Coconut and Macadamia Nuts

by 19 Comments

Carrot Cake with Coconut and Macadamia Nuts offers a delicious tropical twist on the classic dessert, infusing each bite with rich flavors and delightful textures. Just as scrumptious as pineapple upside-down cake and coconut cream cake, this treat is sure to transport your taste buds to a sunny paradise.

A triple layered carrot cake with a large slice missing from it.
[feast_advanced_jump_to]

🥕 The Ingredients

This recipe combines the traditional ingredients of classic carrot cake with a few tropical additions, creating a harmonious blend of familiar flavors and exotic flair. Find ingredient notes (including substitutions and variations) below.

Three rows of images of ingredients for carrot cake including flour, carrots, coconut, flour, eggs, and cream cheese.

🍍 Substitutions and Variations

  • Crystalized Ginger and Macadamia Nuts – These can usually be found near the produce section of most well-stocked supermarkets. Sometimes, you might find it near the ginger near the nuts. If you can’t find it, go with 1 tablespoon of ground ginger. The macadamia nuts can be substituted with cashews or almonds.
  • Oil – Vegetable oil is neutral in flavor and helps to make the cake very moist. If desired, you can use a combination of softened butter and vegetable oil. (Half cup each).
  • Coconut – Sweetened coconut can be found in the baking section of most well-stocked supermarkets. Don’t use unsweetened coconut. If you’re not a fan of coconut, you can omit it.
  • Pineapple – This adds more of the tropical taste and also makes the cake moist. It does not impart a strong pineapple flavor. Be sure to go with canned crushed pineapple, not chunks.

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

Expert Tip

To have flat cakes, without doming in the middle, create a cake strip. Simply tear out a 12-inch strip of aluminum foil and then place a folded damp paper towel in the center. Fold the foil over the damp towel, and then wrap it around the cake pans. See video for reference.

How To Make Carrot Cake with Coconut and Macadamia Nuts

A person using two hands to press a piece of parchment paper into the bottom of a buttered cake pan.
  1. Step 1: Butter cake pans and add parchment paper.
A person using a food processor to chop crystalized ginger, flour, macadamia nuts, and coconut.
  1. Step 2: Process flour, coconut, macadamia nuts, ginger, and cinnamon in a food processor.
A person whisking flour and cinnamon on a glass bowl.
  1. Step 3: Whisk together flour, cinnamon, baking powder, baking soda, and salt in a bowl.
A person pouring vegetable oil into the bowl of a stand mixer that has sugar in it.
  1. Step 4: Beat sugar with oil.
A person adding flour into the bowl of a stand mixer that already has eggs, oil, and sugar in it.
  1. Step 5: Beat in eggs and then the flour mixture.
A person adding toasted coconut into the bowl of a stand mixer.
  1. Step 6: Beat in vanilla, coconut mixture.

Expert Tip

Don’t Frost the Cake with Cold Icing – It’s okay to chill the icing if making it in advance, but allow it to come to room temperature before applying it to the cake. If the icing is too stiff, it will cause the cake to crumble into the icing.

⏲️ Finishing and Baking the Carrot Cake

A person adding shredded carrots into the bowl of a stand mixer that is filled with a carrot cake batter.
  1. Step 7: Beat in carrots and crushed pineapple.
A person pouring carrot cake batter into a cake pan from a large silver mixing bowl.
  1. Step 2: Pour batter into prepared pans.
Three cake pans filled with fully cooked carrot cake layers.
  1. Step 3: Bake until an inserted toothpick comes out clean. 
A person placing a carrot cake layer onto a wire baking rack with two pans filled with carrot cake nearby.
  1. Step 4: Turn cakes onto baking racks to cool.

Assembling the Carrot Cake with Coconut and Macadamia Nuts

A person using a stand mixer to mix softened cream cheese with softened butter.
  1. Step 1: Beat cream cheese with butter until creamy.
A person adding powdered sugar into the bowl of a stand mixer that is filled with creamed butter and cream cheese.
  1. Step 2: Beat in powdered sugar and both extracts.
A person using an offset spatula to spread cream cheese icing over the top of a three-layer carrot cake.
  1. Step 3: Frost the cake layers.
A person sprinkling toasted coconut over the top of a frosted three-layer carrot cake.
  1. Step 4: Once finished icing, sprinkle toasted coconut over the top of the cake.

🍽️ How To Serve

  • Baking the cake in three pans makes for a dramatic (and tall) layered cake. However, if you prefer, you can go with simply two cake pans.
  • For a less attractive presentation, but still equally as delicious, you can bake the cake in a 9×13″ baking dish. Bake for about 35 to 45 minutes, or until an inserted toothpick comes out clean.
  • One of our favorite ways to serve this cake is in the form of cupcakes. Simply fill the cupcake holder about two-thirds of the way up and then bake for about 20 minutes, or until an inserted toothpick comes out clean. If making cupcakes, cut the frosting ingredients in half.
  • To create a “naked” look, after you’ve frosted the cake all over, run a straight-edge spatula along the sides of the cake; this will reveal some of the cake layers and add elegance and intrigue to the appearance of the cake.

Frequently Asked Questions

How far in advance can Carrot Cake with Coconut and Macadamia Nuts be made

The cake will still be moist and delicious up to 3 days before serving. For best results, cover the cake and refrigerate. Let it sit at room temperature for three hours before serving.

How do you make carrot cake cupcakes?

Follow the recipe as written, but fill a cupcake holder (preferably lined with cupcake holders) about two-thirds of the way up and bake for about 20 minutes. You’ll need about a third of the frosting.

Can you freeze carrot cake?

Yes, for up to several months. Allow to thaw completely before serving.

A slice of carrot cake with coconut and macadamia nuts sitting on its side on a white dessert plate.

More Amazing Cake Recipes

Ready to make the most scrumptious cake 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 triple layered carrot cake with a large slice missing from it.
Print Recipe
5 from 3 votes

Carrot Cake with Coconut and Macadamia Nuts

This Carrot Cake has been an all-time favorite recipe of ours for many years. It's really that good. It's so moist and is layered with lots of classic carrot cake taste, plus a little tropical thrown in for an even bigger flavor boost. This is the good stuff.
Prep Time30 minutes
Cook Time35 minutes
Cooling time1 hour
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: Dessert
Servings: 10
Calories: 631kcal
Author: Kris Longwell

Equipment

  • 2 to 3 9-inch cake pans

Ingredients

For the Cake

  • 2½ cups all-purpose flour
  • 1 cup sweetened coconut flakes
  • 1 cup dry-roasted macadamia nuts
  • ¾ cup chopped crystallized ginger
  • 3½ teaspoon ground cinnamon
  • 2½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoon vanilla extract
  • 2 cups carrots finely grated
  • 16 oz crushed pineapple undrained

For the Frosting

  • 3 8 oz. packages cream cheese room temperature
  • ¾ cup unsalted butter 1 & ½ sticks, room temperature
  • 2½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • 1 cup sweetened coconut flakes toasted
US Customary – Metric

Instructions

Make the Cake

  • Preheat oven to 350°F.
  • Butter three 9-inch cake pans and then line with parchment paper. Dust with flour. If desired, wrap each pan with cake strips (damp paper towels wrapped with foil and then affixed around each pan. (See video for visual reference).
  • Combine ½ cup of flour and then the next 3 ingredients in your food processor, and process until finely chopped.
    2½ cups all-purpose flour, 1 cup sweetened coconut flakes, 1 cup dry-roasted macadamia nuts, ¾ cup chopped crystallized ginger
  • Whisk together the remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in a separate bowl.
    3½ teaspoon ground cinnamon, 2½ teaspoon baking powder, 1 teaspoon salt, ½ teaspoon baking soda
  • Using an electric mixer, beat sugar and oil in a large bowl to blend.
    2 cups sugar, 1 cup vegetable oil
  • Add eggs 1 at a time, beating well after each addition. Next, gradually add in the flour/cinnamon mixture.
    4 large eggs
  • Beat in vanilla.
    2 teaspoon vanilla extract
  • Beat in the coconut/ginger/nut mixture, then carrots and crushed pineapple (with juice).
    2 cups carrots, 16 oz crushed pineapple
  • Pour into prepared pans.
  • Bake until a toothpick inserted comes out clean, about 35 minutes.
  • Cool in pans on a rack for about an hour.
  • Run a knife around the edge of the pans to loosen the cakes. Turn out onto racks and allow them to cool completely before frosting them.

Make the Frosting

  • Beat cream cheese and butter in a large bowl until smooth and creamy.
    3 8 oz. packages cream cheese, ¾ cup unsalted butter
  • Beat in powdered sugar and both of the extracts.
    2½ cups powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon coconut extract
  • If making the frosting ahead of time, keep chilled in the fridge, but allow it to come to room temperature before frosting the cake.

Putting It All Together

  • Place 1 cake layer, flat side up, on a cake platter.
  • Spread about 1 cup of frosting over the top.
  • Top with the next cake and repeat with another cup of icing.
  • Top with the third cake and press lightly to adhere, and go ahead and lightly push the layers to make sure they are aligned evenly (you can even insert long wooden skewers throughout the cakes at this point, to hold the cake in place, while you continue icing). Ice the sides of the cake and then top with the toasted coconut flakes.
    1 cup sweetened coconut flakes

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If your frosting is too thick, thin it with a little milk. Remember if you chill the icing, it will harden somewhat. Let it come to room temperature before adding it to the cake.
If you are making the cake in two pans (instead of three), it may take a little longer to bake. Use the inserted toothpick test to ensure doneness. (If it comes out clean, it’s ready). 
You can also use this recipe for cupcakes. They will only take about 20 to 25 minutes to bake, but do the toothpick test to make sure they are done. You’ll only need half of the frosting. 
Leftovers will keep covered on the counter for several days or refrigerated for 1 week. 

Nutrition

Calories: 631kcal | Carbohydrates: 106g | Protein: 7g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 387mg | Potassium: 316mg | Fiber: 4g | Sugar: 77g | Vitamin A: 4816IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg

POST UPDATE: This was originally published in November 2013, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March 2024.

Fish en Papillote (Cod in Parchment)

by 10 Comments

This dish is truly restaurant-quality but is also one of the easiest recipes to prepare.

Even non-seafood eaters enjoy this dish. You can use any kind of fish, but, cod has a very neutral taste and is an affordable piece of fish. Cod is the same fish that is used in classic fish and chips. And this seafood dish comes together from start to finish in less than 30 minutes!

A straight-on view of two dinner plates that are holding servings of fish en papillote with a lemon wedge off to the side.

How To Make Fish en Papillote (Cod in Parchment)

The Ingredients You Will Need

This dish is so easily adaptable to tastes. You can toss in any vegetable that can typically be steamed. Mushrooms are also wonderful additions. And the sky is the limit for herbs. Here is how we love to prepare fish in parchment!

Kitchen Tools

Parchment paper – You can substitute foil for parchment paper, but it won’t puff and steam quite the same. See the video for how to create the packet or pouch.
Sturdy baking sheet – Since you will be cooking the fish at a high temperature in your oven, you’ll want a baking sheet that can handle the heat.

Ingredients

Fish filets – We go with cod, but you can use any flaky fillet such as halibut, snapper, redfish, grouper, etc.
Seasonings – Salt and pepper.
Butter – Unsalted.
Onion – Red, yellow, white, or shallots. Thinly sliced.
Herbs – Fresh is always best. We use thyme and rosemary.
Cherry tomatoes – Sliced in half. We use red, yellow, and purple, but any type will work wonderfully.
Oil – Olive oil or extra virgin. Go with a quality brand, if possible.
Wine – Dry white is best, such as Chardonnay or Sauvignon Blanc.

EXPERT TIP: To form the pouch, cut a piece of parchment paper to approximately a 15″x15″ square. Fold the parchment paper in the middle to create a crease. Use a pair of scissors to cut a heart shape. Open it back open, and build the fish, herbs, and vegetables, in the center, right next to the crease.

Two photos with the first being a person crimping the edges of a parchment paper pouch that is filled with fish and herbs and the second is of the pouch after it has been completely sealed.

Tips for Making Perfect Fish en Papillote

Choose Fresh Cod – Opt for fresh, high-quality cod fillets to ensure the best flavor and texture for your dish. Look for fillets that are firm, moist, and have a mild, slightly sweet aroma.

Properly Seal the Parchment Packets – Ensure that you tightly seal the parchment paper packets to create a steam-filled environment that will cook the cod gently and infuse it with the flavors of the accompanying ingredients. This will help to lock in moisture and create a tender, flavorful result.

Monitor Cooking Time – Keep a close eye on the cooking time to prevent overcooking the cod. Since the fish is enclosed in parchment paper, it will cook quickly in the steam. Be mindful of the thickness of the fillets and adjust the cooking time accordingly to achieve perfectly cooked, tender cod.

EXPERT TIP: Keep folding the edges over each crimp until you reach the end of the parcel. Pinch and fold the ends to form a sturdy seal. This is important to prevent any liquid from leaking out from the parchment pouch.

Two photos with the first being a person crimping the edges of a parchment paper pouch that is filled with fish and herbs and the second is of the pouch after it has been completely sealed.

How To Serve

There is just something so impressive and intriguing about serving the fish still sealed in the pouch to your guests.

If you do serve the dish unopened, be sure to let your guests know that some hot steam will be released when they open the pouch. Just give them a heads-up. It’s not dangerous, but it’s considerate to let them know.

Serving the dish with the pouch already opened is also gorgeous. You can remove the contents of the pouch onto plates if desired. A lemon wedge is a wonderful garnish and adds color and a splash of citrus to the finished dish.

This recipe is fulfilling on its own. However, a nice rice pilaf, homemade dinner rolls, and a crispy white wine round out a perfect meal.

An overhead view of two dinner plates that are holding servings of fish en papillote with lemon wedges on the side of the plate and a bottle of wine nearby.

Other Amazing Seafood Recipes to Try

Making a restaurant-quality seafood dish may seem like a tall order. Trust us when we tell you it’s so much easier than you might think. Here is a wonderful collection of foolproof seafood recipes that you and your guests will rave about:

Pan-Fried Lemon Cod with Butter Lemon Sauce

Parmesan Cod with Romesco Sauce
Mediterranean Tuna Steaks
Peppercorn Crusted Tuna
Blackened Redfish
Steamed Snapper with Olives and Herbs
Halibut with Sautéed Vegetables
Seared Haddock with Mushroom Algordolce Sauce
Lemon Garlic Tilapia
Sautéd Wild Striped Bass
Poached Salmon with Capers and Hollandaise Sauce
Salmon Puttanesca

These are all absolutely amazing, and we couldn’t pick one over the other. But, in the meantime, isn’t this fish in a pouch calling your name?

A close-up view of a steamed fillet of cod that has been cooked in a packet of parchment paper along with white wine, herbs, cherry tomatoes, and red onion.

This dish is so flavorful and so easy that even folks who aren’t crazy about seafood enjoy it. A lot.

There is probably not another dish around that can be made so quickly, with such simple ingredients, that delivers such superior taste and texture.

And there is something uniquely satisfying, and even elegant, about eating the dish from the inside of a pouch! It’s fun and incredibly delicious!

Flakey, juicy, and deeply flavorful. En papillote is the way to go!

A close-up view of a fish en papillote that has been partially eaten and is resting in parchment paper with cooking liquid and steamed cherry tomatoes.

Ready to make the best fish dish in town, in less than 20 minutes? 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 two dinner plates that are holding servings of fish en papillote with a lemon wedge off to the side.
Print Recipe
5 from 4 votes

Fish en Papillote (Cod in Parchment)

Fish en Papillote is one of the simplest seafood dishes to prepare. But, the results are truly restaurant-quality. Be sure to pick up fresh-looking cod from a reliable source. You can serve this to guests in the pouch or out. Either way is impressive and so delicious.
Prep Time12 minutes
Cook Time8 minutes
Total Time20 minutes
Course: Entree
Cuisine: French
Servings: 4
Calories: 264kcal
Author: Kris Longwell

Equipment

  • 4 15"x15" parchment paper squares
  • sturdy baking sheet 1 to 2, depending on the size of your pouches.

Ingredients

  • 4 5 oz cod filets
  • Salt and pepper
  • 4 tablespoon unsalted butter chilled
  • 1 red onion thinly sliced
  • 8 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 2 cups cherry tomatoes halved
  • 4 tablespoon extra-virgin olive oil
  • 4 tablespoon white wine
  • lemon wedges for serving
  • Coarse sea salt and freshly ground pepper for garnish
  • 2 tablespoon snipped chives for garnish

Instructions

  • Preheat oven to 450°F.
  • Season the cod all over with salt and pepper. Set aside.
    4 5 oz cod filets, Salt and pepper
  • Fold each parchment paper square in half, pressing to form a crease. Use a pair of scissors to cut one side into the shape of half of a heart. Open the paper so it is a full heart shape. (see blog post or video for visual guidance).
  • Slice each tablespoon of butter into four slivers. Place one of the slivers on the parchment paper in the center, just right of the crease. Add a handful of sliced onions over the butter.
    4 tablespoon unsalted butter, 1 red onion
  • Place the seasoned cod filet on top of the onions. Add two sprigs of thyme and one sprig of rosemary on top of the cod filet. Sprinkle about ½ cup of tomatoes around the cod. Top with the remaining slivers of butter. Drizzle 1 tablespoon of oil over the cod and tomatoes, and then carefully pour about 1 tablespoon of wine over the top. Sprinkle a little more salt and pepper over the tomatoes.
    8 sprigs fresh thyme, 4 sprigs fresh rosemary, 2 cups cherry tomatoes, 4 tablespoon extra-virgin olive oil, 4 tablespoon white wine
  • To create the pouch, fold the open side of the parchment over to meet the other side. Crimp the end and then begin folding over the edges, about 1 inch of paper at a time. Continue until you reach the end of the pouch. Fold the end over and twist it to form a complete seal. (see blog post or video for visual guidance). Place on a baking sheet and repeat this process with the remaining ingredients.
  • Bake for 8 to 10 minutes (if the filet is more than 1 inch thick, it will need to steam for about 10 to 11 minutes; less than 1 inch, 8 to 9 minutes is all that's needed). Don't overcook the fish!
  • Serve at once, either in the pouch or out, with lemon wedges on the side. Garnish with coarse sea salt, freshly ground pepper, and chives.
    lemon wedges, Coarse sea salt and freshly ground pepper, 2 tablespoon snipped chives

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Steaming the fish in the parchment paper in the hot oven cooks the fish quickly. To be certain, you'll want the internal temperature to reach 135 to 145°F.  Unless your filets are extra thick, 8 to 10 minutes is all that's needed. 

Nutrition

Calories: 264kcal | Carbohydrates: 6g | Protein: 1g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 13mg | Potassium: 234mg | Fiber: 1g | Sugar: 3g | Vitamin A: 813IU | Vitamin C: 22mg | Calcium: 28mg | Iron: 1mg

Best Corned Beef Hash

by 2 Comments

There is a lot to love about leftovers. Turning them into this iconic dish is about as good as it comes!

If you love to make Corned Beef and Cabbage as much as we do, you are going to flip the next morning when you whip this dish up. It is truly brunch or breakfast fare in top form. Serve with eggs, coffee, fruit, and, if you’re in the mood, a mimosa. Wow, is this stuff amazing!

An overhead view of a white plate filled with a serving of corned beef hash with a fried egg on top and two slices of rye bread next to it as well as a skillet of the hash near the plate of food.

How To Make Corned Beef Hash

The Ingredients You Will Need

Assuming you have some leftover corned beef, then the rest of the ingredients for this incredible dish are easy to find, and many you’ll already have. Here’s what you’ll need to have on hand:

Potatoes – Baby (or petite) yellow, red, or purple are all great choices. No need to peel the skins, unless you want to!
Bacon grease – Or butter, or vegetable oil. Bacon grease gives tons of flavor! But butter or oil works great, too.
Onion – chopped.
Red bell pepper – Seeded and finely chopped. Can substitute green, yellow, or a combination of all of them.
Jalapeño – Seeds and ribs removed and finely chopped. If you like your hash with some spice, leave some of the seeds.
Cooked corned beef – Cubed. You’ll need about 2 to 3 cups.
Broth – Beef or chicken. If you’re making corned beef, be sure to strain the braising liquid and use it whenever you need beef broth.
Chili sauce – Can be found in the condiments section of most supermarkets, usually near the ketchup. Substitutions are ketchup or tomato paste.
Herbs and spices – Dried thyme and cayenne pepper. Use more cayenne for extra heat or less for minimal spice.
Salt and pepper – Don’t overdo it with the salt. The corned beef will be somewhat salty. Taste and add more until seasonings are just right.

EXPERT TIP: You won’t need to stir the potatoes constantly. Let them simmer and sizzle in the hot oil for a few minutes before stirring. This will help them to begin the browning process nicely. However, don’t let them go too long without stirring; otherwise, they may burn.

A straight-on view of a skillet filled with cubed yellow potatoes that are being cooked with chopped red bell pepper and jalapeño.

Tips For Perfect Corned Beef Hash

Use High-Quality Corned Beef – Opt for a well-marbled, flavorful cut of corned beef for the best results. For best results, use leftover prepared corned beef, or purchase a good-quality corned beef from your local deli or butcher. Don’t use canned!

Sauté the Vegetables Separately – To ensure that the vegetables in your corned beef hash are perfectly cooked and retain their individual flavors, sauté them separately before combining them with the corned beef. This method allows each ingredient to caramelize and develop its own unique taste.

Achieve the Perfect Texture – For the best-ever corned beef hash, aim for a balance of crispy and tender textures. Cook the hash in a skillet over medium-high heat, allowing it to develop a golden-brown crust while ensuring that the inside remains moist and flavorful. This contrast in textures adds depth to the dish and elevates the overall dining experience.

A person transferring cubed corned beef from a glass bowl into a skillet filled with cubes of yellow potatoes, and chopped red bell pepper.

How To Serve

This is definitely best served piping hot right from the skillet. You can, of course, transfer it to a large platter and let folks serve themselves.

There is something truly magical (and delicious) about a slightly runny egg yolk from a perfectly cooked egg mingling with the corned beef hash.

Fresh-cut fruits are a wonderful match to the salty, savory hash and eggs. If you have any leftover hash, reheat it in a skillet. We also love to stir it into a large batch of fluffy scrambled eggs.

EXPERT TIP: Whisk together the chili sauce, broth, and herbs before adding to the hash. This will ensure an even coating of the meat and potatoes as they simmer and continue to brown and get crispy.

A person pouring a brown sauce with dried herbs into a cast-iron skillet that is filled with simmering cubed potatoes, corned beef, and vegetables.

Other Amazing Brunch Recipes To Try

We absolutely love brunch for so many reasons. The food, when done right, is just something to celebrate. Plus, if you’re so inclined, it’s the perfect excuse to have an adult beverage before noon. Then a nap. Good times! Here are some of our favorite brunch recipes that you know you and your guests will absolutely love!

Classic Eggs Benedict
Huevos Rancheros
Egg Blackstone
Croque Madame
Monte Cristo
Kentucky Hot Brown
Buttermilk Waffles with Blueberry Sauce
Ricotta Pancakes with Lemon Vanilla Sauce
Diner-Style Hash Browns
Best-Ever Breakfast Potatoes
French Toast Casserole
Maple Pepper Bacon
Broccoli and Cheddar Quiche
Fluffiest Scrambled Eggs

These are all classic in their own way, without a doubt. But, in the meantime, isn’t this iconic brunch concoction calling your name?

An overhead a view of a cast-iron skillet filled with corned beef hash with a large wooden spoon inserted in the middle of it all.

We love this dish so much, we actually make corned beef just so we can have it! Of course, the corned beef feast is a pretty easy sacrifice to make to ensure an epic breakfast the next morning.

Don’t forget the eggs to serve along with the hash.

When you break the yolk open, and it flows into the hash, it is truly a transcendent moment. And then, wait for that first bite.

A close-up view of a fried egg sunny-side up sitting on a pile of corned beef hash all on a white plate with sliced rye bread in the background.

Ready to make the best brunch (or breakfast) dish in the country? 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 overhead view of a cast-iron skillet filled with corned beef hash with a wooden spoon inserted in the middle of it all.
Print Recipe
5 from 1 vote

Best Corned Beef Hash

Corned Beef Hash is perfect for a special breakfast or brunch, but it's so comforting and filling, that you and your family will love it any time of the year. If not using leftover corned beef, check with your deli for quality corned beef. Canned corned beef should be a last resort for this dish.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast / Brunch
Cuisine: American
Servings: 4
Calories: 263kcal
Author: Kris Longwell

Equipment

  • 1 large (12-inch) skillet

Ingredients

  • 1 lb baby yellow potatoes or red, see NOTES
  • Salt and pepper
  • 3 tablespoon bacon grease or butter or vegetable oil
  • 1 medium onion chopped
  • 1 red bell pepper seeded and finely chopped
  • 1 jalapeño seeded and finely chopped
  • 2½ cups corned beef fully cooked and cubed
  • 2 tablespoon chili sauce or ketchup
  • 3 tablespoon beef broth or chicken broth
  • 1 teaspoon thyme dried
  • ½ teaspoon cayenne pepper more, for extra heat
  • Fried eggs for serving
  • hot sauce such as Tobasco, for serving, optional

Instructions

  • Add the potatoes to a large pot and cover with tap water. Add 1 teaspoon salt. Bring to a boil and then let simmer for 10 minutes. Drain and when cool enough to handle, cut into 1-inch cubes. Set aside.
    1 lb baby yellow potatoes
  • Heat the grease in a large skillet over medium heat. Add the onion, bell peppers, and jalapeño and cook, stirring often, until softened, about 4 minutes.
    3 tablespoon bacon grease, 1 medium onion, 1 red bell pepper, 1 jalapeño
  • Add the cooked potatoes and cook for 5 minutes, stirring once or twice.
  • Gently stir in the cubed corned beef.
    2½ cups corned beef
  • In a small bowl, whisk together the chili sauce, broth, thyme, and cayenne. Pour the mixture over the hash. Add 1 teaspoon salt and ½ teaspoon pepper. Gently stir to fully coat the potatoes and beef.
    2 tablespoon chili sauce, 3 tablespoon beef broth, 1 teaspoon thyme, ½ teaspoon cayenne pepper, Salt and pepper
  • Continue cooking for another 15 minutes, stirring occasionally. The potatoes and beef should start to brown and become slightly crispy.
  • Remove from the heat and serve with fried eggs and hot sauce, if desired.
    Fried eggs, hot sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
For the potatoes, we use baby (or petite, or small) yellow (or gold), but you can also go with red potatoes. If using large potatoes, then quarter them before boiling. If they are large chunks, it may take closer to 15 minutes to cook them. When you think they may be close to ready, use a sharp knife to see if they can easily be pierced. Don't overcook them;  they will become too mushy. It's okay if they are slightly al dente (undercooked, but not too much). They will continue to cook in the skillet.
Leftovers will keep covered in the fridge for up to 5 days. Reheat in a skillet with a few splashes of broth or water. We love to stir leftovers in with a big batch of scrambled eggs. 

Nutrition

Calories: 263kcal | Carbohydrates: 6g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: -8g | Cholesterol: 48mg | Sodium: 1020mg | Potassium: 363mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 66mg | Calcium: 18mg | Iron: 2mg

Best Corned Beef with Horseradish Sauce

by 10 Comments

This dish is wildly popular for a St. Patrick’s Day feast. But, it’s so good, you’ll want to make it all year.

Our Instant Pot Corned Beef and Cabbage is easy and very delicious. But, there is something special about preparing it on the stove. Traditionally, this is called a New England Boiled Dinner and is a well-known Irish-American tradition. The horseradish chive sauce brings it all together. An amazing one-pot wonder!

An overhead view of a large white oval platter that is filled with sliced corned beef flanked by sautéed cabbage, carrots, and baby yellow potatoes.

The Ingredients You Will Need

Corned beef briskets are often braised in nothing more than water, and they are delicious. To really crank up the flavor profile, we made a deeply flavorful braising liquid that makes the meat and vegetables not only tender but incredibly tasty. Here’s what you’ll need to have on hand:

Corned beef brisket – You can find corned beef in most supermarkets, especially in March around St. Patrick’s Day. It’s vacuum-packed and almost always includes a seasoning packet. Don’t lose that packet!
Beef bouillon – 1 cube, roughly crumbled with your fingers.
Garlic – Minced.
Mustard – Whole grain Dijon is excellent, but any variety of mustard will work.
Worcestershire sauce
Whole peppercorns – Black is recommended. These can usually be found in the pepper area of the spice section in most supermarkets. If you can’t find them, just omit them. The spice packet will most likely include some.
Guinness beer – Go with the dry stout version. You’ll need just one bottle. If you don’t want to braise with beer, just omit it, or increase the amount of beef broth.
Beef broth – Broth or stock is perfect.
Water – Just enough to almost completely submerge the brisket.
Potatoes – Baby yellow or gold potatoes are perfect. If going with large potatoes, you’ll need to half or quarter them. No need to peel the potatoes.
Carrots – Peeled and cut into strips.
Onion – One medium-sized onion, cut into 4 to 6 wedges.
Green cabbage – Try to find a medium-sized cabbage. Cut the bottom of the core off and then carefully cut the cabbage into 4, 5, or 6 wedges.
Seasonings – Coarse sea salt and freshly ground black pepper.

EXPERT TIP: Guinness beer adds a wonderful depth of Irish flavor to the corned beef, but if you don’t want to cook with beer, simply omit it.

A person pouring a stout Guinness beer into a blue Dutch oven that has beef broth and a corned beef brisket that has been seasoned with mustard seeds and herbs.

Tips for Making Perfect Corned Beef

Braise with Aromatics – A combination of stout beer, beef broth, water, garlic, and mustard is a wonderful base for simmering corned beef. Be sure to use your fingers to press the spice packet contents into the top of the brisket (not the fat side).

Don’t Overcook the Vegetables – The size of the vegetables will determine the length of time they should cook, but if you keep them bite-sized, then they will only need about a total of 30 minutes to become tender. The cabbage only needs 10 minutes. If you cook them longer, they will become mushy.

Season Meat and Veggies After Plating – The corned beef naturally will be somewhat salty, but a liberal sprinkle of coarse sea salt and crushed black pepper over the sliced meat and plated vegetables adds incredible taste, and even texture.

Simmer Low and Slow – The key to a successful corned beef with vegetables is to simmer the ingredients gently over low heat for an extended period. This slow cooking allows the flavors to meld and the meat to become tender and succulent. Don’t rush the process.

EXPERT TIP: Depending on the size of your cabbage, you may not be able to fit every one of the wedges into your pot. Try to let each wedge sit in some of the braising liquid. The steam will soften the cabbage. Don’t overcook it, however!

A person placing wedges of freshly cut green cabbage into a large blue Dutch oven that is filled with corned beef that is being braised in beef broth.

How To Serve

Use a couple of large spatulas to carefully remove the brisket from the pot onto a cutting board. You can tent the meat for up to an hour, and it will stay warm.

Look for the grain on the brisket, and then slice perpendicular to it. The grain will appear as long, parallel lines (or grains throughout the cut of beef).  This will give your guests tender meat with every single bite.

The horseradish chive sauce is not too intense, but it is the perfect complement to the briny meat and vegetables. Even guests who aren’t fans of horseradish sauce usually like the combination of flavors.

For a true New England Boiled Dinner feast, have plenty of Irish rye bread and Guinness on hand. It all goes together for an amazing profile of flavors. And the next morning, enjoy a big batch of Corned Beef Hash! We also love to start our feast off with Creamy Irish Potato Soup!

A dinner plate filled with a serving of slices of corned beef and cabbage with cooked baby potatoes and carrots.

Other Classic Irish or Irish-American Recipes to Try

Irish cuisine is stick-to-your- ribs delicious. Hearty and fulfilling is what it’s all about. Here is a collection of our favorites that we are certain will be a huge hit with you and your loved ones:

Pub-Style Guinness Beef Pie

Classic Guinness Beef Stew (Oven or Stovetop)
Instant Pot Irish Guinness Beef Stew
Shepherd’s Pie
Slow Cooker Dublin Coddle
Colcannon (Irish Mashed Potatoes)
Homemade Irish Soda Bread
Guinness Ground Beef Pot Pie
Instant Pot Corned Beef and Cabbage
Irish Apple Cake with Custard Sauce
Classic Fish and Chips

These are all nothing short of amazing, without a doubt. But, in the meantime, isn’t this classic dish calling your name?

An overhead view of a dinner plate filled with corned beef and cabbage next to a plate of sliced rye bread and a large platter of more corned beef, cabbage, potatoes, and carrots.

If you’re looking for a way to celebrate St. Patrick’s Day with friends and family, this is the perfect feast.

It’s one of the best one-pot wonders you’ll ever make, eat, and serve. Leftovers make incredible corned beef hash or reuben sandwiches!

And don’t forget the horseradish chive sauce, it really is the perfect match for the delicious meat.

A person using a spoon to drizzle a horseradish chive sauce over strips of braised corn beef on a white dinner plate.

Ready to make the best Irish-American dish this side of Boston? 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 white oval platter that is filled with sliced corned beef flanked by sautéed cabbage, carrots, and baby yellow potatoes.
Print Recipe
5 from 4 votes

Corned Beef with Horseradish Sauce

Corned Beef with Horseradish Sauce is one of the best one-pot wonders in the world. The braising liquid infuses incredible taste into the corned beef and the vegetables. Be sure not to overcook the vegetables. Leftover corned beef makes amazing hash and Reuben sandwiches!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Resting time10 minutes
Course: Entree
Cuisine: Irish, Irish-American
Servings: 6
Calories: 428kcal
Author: Kris Longwell

Equipment

  • 1 large (5 to 6-qt) pot with lid A Dutch oven is ideal

Ingredients

  • 2½ lb corned beef brisket with spice packet
  • 1 beef bouillon cube crumbled
  • 3 cloves garlic
  • 1 tablespoon whole grain mustard
  • 1 tablespoon Worcestershire sauce
  • 2 cups beef broth
  • 11 oz Guinness beer one bottle
  • 8 whole peppercorns black or green
  • 12 oz baby gold potatoes
  • 3 medium carrots peeled and cut into 1-inch strips
  • 1 medium onion peeled and cut into wedges
  • 1 medium green cabbage base cut off and then cut into wedges
  • Coarse sea salt and freshly ground black pepper

For the Horseradish Sauce

  • 1 cup sour cream
  • ¼ cup prepared horseradish
  • 1 tablespoon chives fresh, finely chopped
  • 1 tablespoon Dijon mustard
  • 2 teaspoon Worcestershire sauce
  • ½ teaspoon cayenne pepper

Instructions

  • Cut excess fat away from the brisket, leaving a thin layer. Cut open the spice packet and sprinkle it over the top side (not the fat side) of the brisket. Use your fingers to press the spices into the meat.
    2½ lb corned beef brisket
  • In a medium-sized bowl, whisk together the bouillon cube, garlic, mustard, Worcestershire, and broth.
    1 beef bouillon cube, 3 cloves garlic, 1 tablespoon whole grain mustard, 1 tablespoon Worcestershire sauce, 2 cups beef broth
  • Place the brisket in a large pot (with lid), fat side down. Pour the braising liquid into the pot around the brisket. Pour the beer around the side of the brisket. Toss the peppercorns into the liquid. Add enough water to almost completely submerge the meat.
    11 oz Guinness beer, 8 whole peppercorns
  • Bring to a boil and then reduce the heat to low, cover, and simmer for 2 hours.
  • Carefully remove the lid and gently place the potatoes, carrots, and onion around the meat. Cover and simmer for another 20 minutes. Remove the lid and place the wedges of cabbage on top of the meat and vegetables. Cover and simmer for another 10 minutes.
    12 oz baby gold potatoes, 3 medium carrots, 1 medium onion, 1 medium green cabbage
  • Remove from heat and use two large spatulas (or spoons) to very carefully remove the brisket from the liquid onto a cutting board. Loosely cover with foil.
  • Use a slotted spoon to remove the vegetables from the liquid.
  • Use a sharp knife to slice the corned beef brisket against the grain. Place the sliced meat on a platter and place the vegetables around it. Liberally sprinkle the sea salt and freshly ground black pepper over the sliced brisket and vegetables. Serve with horseradish sauce on the side.
    Coarse sea salt and freshly ground black pepper

Prepare the Horseradish Sauce

  • In a medium-sized bowl, stir together all of the ingredients for the horseradish sauce. Cover and chill if not serving immediately. The sauce can be made several days in advance.
    1 cup sour cream, ¼ cup prepared horseradish, 1 tablespoon chives, 1 tablespoon Dijon mustard, 2 teaspoon Worcestershire sauce, ½ teaspoon cayenne pepper

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
If you don't want to cook with beer, simply omit it. You can increase the amount of beef broth or water. 
Leftovers will keep covered in the fridge for up to five days. The meat and vegetables (other than the cabbage) can be frozen for up to several months. 
Use leftover corned beef to make corned beef hash or Reuben sandwiches. 

Nutrition

Calories: 428kcal | Carbohydrates: 20g | Protein: 33g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 125mg | Sodium: 2979mg | Potassium: 1120mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5582IU | Vitamin C: 114mg | Calcium: 150mg | Iron: 5mg

Slow Cooker Baby Back Ribs

by 42 Comments

If you love BBQ as much as we do, you are going to flip for these ribs.

We live in the great state of Texas where BBQ is a way of life. We love smoking ribs in our awesome electric Smokin’ Tex smoker. But, we are not kidding when we say these slow cooker ribs give the smoked kind a run for the money. The Easy Homemade BBQ Sauce makes them over-the-top delicious.

A person holding a baby back rib that has been pulled from a rack of slow cooker baby back ribs.

How To Make Slow Cooker Baby Back Ribs

 

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

The Ingredients You Will Need

There are just a handful of ingredients that you’ll need to make truly spectacular baby back ribs. The homemade BBQ sauce can be made days in advance, and we highly recommend you make it. It’s easy and incredibly delicious! Here’s what you’ll need to have on hand:

Pork Baby Back Ribs – Ask your butcher to remove the membrane on the back side of the ribs. Or, you can use a small sharp knife to pull the membrane free, and then use a paper towel to help you pull it completely from the ribs.
Brown sugar – We love dark, but light will work, too.
Chili powder – A regular blend is great, if you like a little heat, then go with an ancho chili powder.
Paprika – Smoked adds an amazing depth of flavor.
Seasonings – Salt, pepper, and cayenne.
BBQ sauce – Homemade is best, but a good-quality purchased bottle will work, too.

EXPERT TIP: Use your fingers to help adhere the rub to the ribs. Press it into the meaty side of the ribs. It’s okay if some of it falls, you just need it to be nicely coated with the rub.

A person wearing protective latex gloves pressing a pork rub into two slab of baby back ribs on a large cutting board.

Tips for Making Perfect Slow Cooker Baby Back Ribs

Remove the Membrane – Ask your butcher to remove the membrane from the back of the ribs before seasoning and placing them in the slow cooker to ensure maximum tenderness.

Cook on LOW – For the most tender meat, slow cook the ribs on LOW heat for 7-8 hours, allowing them to slowly tenderize and develop a melt-in-your-mouth texture.

Finish The Off Under the Broiler – Carefully remove the ribs from the slow cooker and then slather with the homemade BBQ sauce. Place them under the broiler for a short time to create an incredibly sticky, caramelized glaze.

Have Extra Sauce On Hand – You may want to make a double batch of the BBQ sauce, because your guests will want to dunk their ribs into their own side of sauce. It’s really that good!

EXPERT TIP: You’ll most likely need to cut your full rack in half for it to all fit in your slow cooker. This is no problem, simply stack the racks on top of each other. Don’t let the ribs go longer than 8 hours, as they may start to get a little too dark and will completely fall apart when you remove them from the slow cooker.

Two images with the first being two racks of baby back ribs that have a BBQ rub all over them in a slow cooker and then the next after the ribs have slow cooked all day.

How To Serve

These ribs are messy, that’s part of their charm. You’ll need to have plenty of paper towels on hand. A big roll of paper towels for the table works perfectly.

The perfect sides to go with the ribs are macaroni and cheese, dirty rice, baked beans, or potato salad.

And don’t forget the extra BBQ sauce for each guest.

A person pouring homemade barbecue sauce from a clear glass bottle onto a rack of slow cooker baby ribs that have been fully cooked.

Other Slow Cooker Recipes To Try

There is just something special about preparing a dish in your slow cooker. The way your house fills with incredible smells, and the anticipation of digging in is just the best. Here is a collection of our all-time favorites that we’re certain you and your family will love, too!

Mississippi Pot Roast
Classic Beef Stew
Beef Braciole
Chopped Brisket Sandwiches
Pulled Pork
Spiral Ham
Provencal Chicken Stew
Coconut Chicken Curry
Chicken Chow Mein
Baked Beans
Corn on the Cob
Asparagus Risotto

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

Two half-racks of slow cooker baby back ribs stacked on top of each other and with barbecue sauce smear over the tops of each rack.

Ready to make a batch of ribs that will rival any BBQ joint in Texas? Go for it!

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

A person holding a baby back rib that has been pulled from a rack of slow cooker baby back ribs.
Print Recipe
5 from 11 votes

Slow Cooker Baby Back Ribs

These slow cooker baby back ribs truly give authentic Texas-style smoked ribs a run for the money. The rub and homemade sauce deliver that authentic BBQ taste and cooking on LOW makes them melt-in-your-mouth tender.
Prep Time15 minutes
Cook Time7 hours
BBQ Sauce20 minutes
Total Time8 hours 35 minutes
Course: Entree
Cuisine: BBQ / Southern
Servings: 4
Calories: 593kcal
Author: Kris Longwell

Equipment

  • 1 6 to 7 quart slow cooker

Ingredients

  • Non-stick cooking spray
  • 2 tablespoon brown sugar light or dark
  • 1 tablespoon chili powder
  • 2 teaspoon smoked paprika
  • ½ teaspoon ground thyme dried
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 3 to 3 ½ lb baby back ribs trimmed and membrane removed from the back of the ribs
  • Easy BBQ Sauce

Instructions

  • Coat the slow cooker with nonstick cooking spray.
    Non-stick cooking spray
  • Combine the brown sugar, chili powder, paprika, thyme, salt, black pepper, and cayenne.
    2 tablespoon brown sugar, 1 tablespoon chili powder, 2 teaspoon smoked paprika, ½ teaspoon ground thyme, 1 teaspoon Kosher salt, ½ teaspoon ground black pepper, ⅛ teaspoon cayenne pepper
  • Rub the mixture all over the ribs.
    3 to 3 ½ lb baby back ribs
  • Place ribs in slow cooker and cover.
  • Cook on LOW for 7 - 8 hours, or until ribs are tender.
  • Make the Easy BBQ Sauce
    Easy BBQ Sauce
  • Remove ribs from the slow cooker and discard the liquid.
  • Turn your broiler to low, or, turn your slow cooker to high.
  • Coat the ribs with the sauce and place under the broiler (or back into the slow cooker).
  • Cook under broiler for about 2 minutes, remove, re-coat with another layer of sauce, and cook for another couple minutes. OR, let ribs cook on HIGH in slow cooker for 30 minutes. IMPORTANT: Broilers vary, keep an eye on the ribs, and don't let them burn!
  • Remove and serve at once, with additional BBQ sauce!

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If you don't have a butcher available to help you remove the membrane on the underside of the ribs, and you don't want to attempt to remove it yourself, just leave it on. Removing it simply makes the ribs easier to break apart, but they will still be extremely tender, even with the membrane unremoved. 
The ribs can be prepped with the rub up to 12 hours in advance. Keep covered in the fridge until ready to start slow cooking. We don't recommend letting the ribs slow cook for more than 7 hours, 8 maximum. If they go much longer, they might burn on the bottom and the meat will become so tender that they will fall apart when you try and remove them from the slow cooker.
The BBQ Sauce can be made up to several days in advance. 
Leftovers will keep in the fridge (covered) for up to 5 days. 

Nutrition

Calories: 593kcal | Carbohydrates: 8g | Protein: 48g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 173mg | Sodium: 834mg | Potassium: 693mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1173IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 3mg

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

Spaghetti alle Vongole (Pasta with Clam Sauce)

by 1 Comment

This is one of those dishes that only has a handful of ingredients, but they come together to make one of the most delicious Italian dishes in the world.

You’ll want to choose top-notch ingredients for this simple, yet elevated pasta dish. If you’re really wanting to hit it out of the park, make your own egg pasta from scratch. Be sure to have plenty of bread on hand to soak up that irresistible sauce!

An overhead view of a large stainless steel skillet filled with spaghetti all vongole with opened clams resting on top of the cooked pasta and two serving utensils inserted into the side of the dish.

How To Make Spaghetti alle Vongole

 

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 iconic dish. We give some recommendations on what you should have on hand to make at home:

Clams – We go with farm-raised from Whole Foods, but fresh are excellent choices. See NOTES on how to remove sand from the clams. Cockles are traditional in pasta alle vongole. These can be ordered from Citarella.
Pasta – Spaghetti or linguine is traditional. Homemade pasta is wonderful. The pasta we used in the video is organic spaghetti all chitarra.
Oil – Olive oil or extra-virgin.
Garlic – Minced. We go with 6 to 8 cloves. If you like your pasta with an extra-strong garlic flavor, increase the amount of cloves to 10 to 16.
White wine – A decent-quality dry wine is recommended. Chardonnay or Sauvignon Blanc are both excellent choices.
Seasonings – Salt, pepper, and red pepper flakes are all that you need.
Parsley – Fresh and chopped.
Lemons – For garnish.

EXPERT TIP: Wine is a key ingredient in this dish. 99.9% of the alcohol will cook out. You can substitute seafood stock or clam juice if you don’t want to cook with any alcohol.

A person pouring white wine from a glass measuring cup into a skillet filled with unopened littleneck clams.

Tips for Perfect Spaghetti alle Vongole

Fresh Clams are Key – Opt for fresh, high-quality clams for the best flavor. Look for littleneck or Manila clams, and make sure they are scrubbed clean before cooking to remove any sand or grit. Discard any clams that don’t open during the steaming process.

Sauté the Garlic, but Not in Butter – Garlic is another key ingredient. It combined with a pinch of red pepper flakes is the perfect match for the slightly sweet clams. Butter is not traditionally used. It can distract from the essence of the clams.

White Wine Deepens the Flavor Profile – Deglaze the skillet with a splash of dry white wine after sautéing the garlic. The wine will add depth and complexity to the sauce, enhancing the overall flavor of the dish.

Cook the Pasta al Dente – Cook the spaghetti just until it is al dente, then transfer it directly to the skillet with the clams and sauce. Toss the pasta in the flavorful sauce, allowing it to absorb the delicious flavors.

EXPERT TIP: When steaming the clams in the wine and garlic, it should only take about 8 to 10 minutes for them to fully open. However, if you are using chilled wine, it may take longer. Some clams will open up with a little help from a knife or fork. If a clam won’t open, you’ll need to discard it.

A close-up view of littleneck clams that have opened their shells and are simmering in white wine in a large stainless steel skillet.

How To Serve

This dish is best served soon after the clams have opened. Don’t simmer the clams in the sauce for too long after they have opened because it will make the clams tough and rubbery.

Be sure to save some of the pasta water if you want to have more liquid in the sauce.

We remove about half of the opened clams from the sauce before adding the pasta. Of these, we remove the clams from the shells and then stir them into the sauce once it has been tossed with the sauce. Placing the remaining clams (in their shells) on top of individual servings is beautiful and allows guests to pick the clams out themselves.

We highly recommend having plenty of warm, crusty bread on hand to soak up the amazingly delicious sauce.

A person using a pair of tongs to place cooked spaghetti into a skillet filled with clam broth and sautéed garlic.

Other Classic Pasta Recipes to Try

Practically everyone loves a good bowl of pasta. And here are some classics that we are certain you and your family will absolutely love, especially when they are homemade!

White Wine Mussels with Linguine
Spinach Linguine with Wild Mushroom Sauce
Shrimp Scampi
Shrimp Fra Diavolo
Pasta Carbonara
Pasta Primavera
Pappardelle with Seasonal Vegetables
Pasta alla Norma
Pasta Pomodoro
Shrimp Marinara with Angel Hair Pasta
Pasta with Turkey and Sweet Pepper Ragu

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

An overhead view of a white pasta bowl filled with a serving of spaghetti alle vongole with clams in their shell sitting on top and piece of toasted bread next to the bowl.

For plating, we divide the pasta between four pasta bowls, adding more clams in their shells and a few spoonfuls of broth on top of each.

This is one of the most delicious pasta dishes we have ever made, eaten, or served. And what is truly incredible is that it comes together in less than 30 minutes!

Folks, let us tell you again what makes this Spaghetti alle Vongole superior: Fresh, high-quality ingredients with a simple, yet perfect approach to preparing the dish.

A fork and spoon being used to raise cooked spaghetti and a clam over a bowl of spaghetti alle vongole which is pasta with clam sauce.

Ready to make the best pasta dish this side of the Italian Amalfi Coast? 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 stainless steel skillet filled with spaghetti all vongole with opened clams resting on top of the cooked pasta and two serving utensils inserted into the side of the dish.
Print Recipe
5 from 1 vote

Spaghetti alle Vongole

Spaghetti alle Vongole (Pasta with Clams) is one for the record books.  Just a few top-quality ingredients and a straightforward approach to preparation make a stunning dish in taste and presentation.  This is one recipe you and your loved ones will be talking about for a long time. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree / Seafood
Cuisine: Italian
Servings: 4 people
Calories: 551kcal
Author: Kris Longwell

Equipment

  • 1 large (12") skillet with lid

Ingredients

  • 3 lbs clams littleneck, Manila, or New Zealand cockles
  • 13.5 oz spaghetti or up to 1 lb
  • sea salt and black pepper
  • 3 tablespoon extra-virgin olive oil
  • 8 cloves garlic minced
  • 1 cup white wine dry
  • 2 tablespoon flat-leaf parsley chopped
  • red pepper flakes for serving (optional)
  • lemon wedges for serving

Instructions

  • Rinse the clams thoroughly, making sure no sand remains. If they are sanding, soak them in salted water for 1 hour and then rinse thoroughly. Set aside.
    3 lbs clams
  • Bring a large pot of salted water to a boil.  Cook according to the package instructions until al dente.  Save about 1 cup of the pasta water and then drain the pasta and set aside.
    13.5 oz spaghetti, sea salt and black pepper
  • While the pasta is cooking, heat the oil over medium heat. Add the garlic and sauté, stirring often until the garlic just starts to turn golden, about 3 minutes.
    3 tablespoon extra-virgin olive oil, 8 cloves garlic
  • Add the clams and the wine and cover the pan.  Steam until the shells open, about 8 minutes, discarding any that do not open. (You can continue to cook the unopened ones for a few more minutes because some may take a little longer.)
    1 cup white wine
  • Remove half of the opened clams and place on a platter. If desired, remove the clams from the shells (that you placed on the platter). Stir in 1 teaspoon salt and ½ teaspoon black pepper to the sauce. Add the pasta to the sauce and stir in 1 tablespoon of parsley and a pinch of red pepper flakes. If you want more sauce, add some of the reserved pasta water. Gently toss the pasta with the clams and sauce.
    2 tablespoon flat-leaf parsley, red pepper flakes
  • Divide the pasta between 4 shallow bowls and top with some of the whole clams in their shells and the remaining chopped parsley. Serve immediately with lemon wedges on the side.
    lemon wedges

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Most farm-raised clams are sand-free. If your clams have sand, place them in salt water for at least one hour and then rinse thoroughly. The salt will pull the sand and grit from inside the clams.
If any clams are broken before steaming, they should be discarded. Also, any clams that do not open during the steaming process should be discarded.
Be careful not to add too much salt. If you are adding any of the reserved pasta water, it will be somewhat salty. Add a little salt to the sauce and do a taste test. Add more until the desired seasoning is reached. 
Leftovers will keep covered in the fridge for several days. Reheat on the stove with a little extra seafood stock, clam juice, or water. 

Nutrition

Calories: 551kcal | Carbohydrates: 77g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 40mg | Potassium: 315mg | Fiber: 3g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 3mg

POST UPDATE: This was originally published in March 2019, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March, 2024!

Classic Chicken Cacciatore

by 13 Comments

This dish is so comforting and comes together beautifully in one pot.

“Cacciatore” means “hunter” or “hunter’s style” and it always makes me think of something you would serve a group of hungry souls coming in from a long day’s work and in need of something hearty and comforting. This recipe fits that bill perfectly. Serve with pasta, polenta, rice, or mashed potatoes. Be sure to have plenty of bread to sop up that amazing sauce!

An overhead view of a large silver skillet filled with chicken cacciatore consisting of six seared chicken thighs in a thick tomato sauce.

How To Make Classic Chicken Cacciatore

 

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

The Ingredients You Will Need

The components of this classic dish are very straight-forward easy to find. Here’s what you’ll need to have on hand:

Chicken – We love making this dish with skin-on, bone-in chicken thighs. However, you can go with an entire cut-up chicken, boneless skinless chicken thighs or breasts. You’ll just need to adjust the cooking time.
Oil – Olive oil is best, but extra-virgin olive oil or vegetable oil will work, too.
Seasonings – Salt, pepper, and red pepper flakes.
Onion – Cut it into slivers. The onion will cook down significantly.
Garlic – Minced.
Mushrooms – Sliced white button mushrooms are perfect, but you could go with any variety. Wild mushrooms, such as shiitake, portabella, or crimini are all excellent options.
White wine – A decent dry variety, such as Chardonnay or Sauvignon Blanc are excellent choices. If you prefer to not cook with wine, simply omit it.
Tomatoes – Whole San Marzano are highly recommended. Look for “Certified” printed on the can. Break the tomatoes up with your hands as you add them to the skillet.
Fresh herbs – Thyme, rosemary, and bay leaves.

EXPERT TIP: A non-stick skillet is ideal for searing the chicken thighs. Don’t worry if some of the skin sticks to the skillet. This is normal. Use your tongs to move the thighs around in the oil often. This will help keep the chicken from sticking to the skillet.

A close-up view of six chicken thighs with crispy skins being seared in a silver skillet in a thin layer of oil.

Tips for Making Perfect Chicken Cacciatore

Sear the Chicken – Start by searing the chicken pieces in a hot skillet with some olive oil. This will help to develop a rich, deep flavor and create a delicious golden-brown crust on the chicken.

Sauté the Vegetables Until Reduced and Very Tender – You’ll almost want to caramelize the onions. They should completely cook down and the mushrooms should be extremely tender. This concentrates the flavors and makes a deeply flavorful sauce.

Use Fresh Herbs – Simmering the sauce with fresh thyme, rosemary, and bay leaves will infuse the dish with a robust and earthy flavor. Don’t overdo it with the rosemary, however. One sprig is all that’s needed.

Simmer for Optimal Tenderness – After adding the chicken back to the skillet with the sauce, allow the dish to simmer gently over low heat. This slow cooking process will help the chicken become tender and allow the flavors to meld together.

EXPERT TIP: Once the mushrooms are soft and beginning to release their liquid is the time to add the wine. Use a wooden spatula to scrape up bits stuck to the bottom of the pan. This is called de-glazing the pan and it adds a major depth of flavor to the dish.

A person pouring white wine from a small carafe into a large silver skillet filled with sautéed onion slivers and sliced mushrooms.

How To Serve

We love to serve this dish family-style straight from the skillet. But, for a beautiful presentation, you could place the chicken pieces on a platter and then pour the sauce into a bowl with a serving spoon or gravy bowl.

This dish is wonderful and filling on its own, but it is also spectacular when served over a bed of pasta, polenta, steamed rice, or even mashed potatoes.

And probably the most important addition to this flavorful dish is bread. Soaking up that sauce with homemade bread is truly heavenly.

EXPERT TIP: You won’t fully cook the chicken pieces when searing them. They will finish cooking in the sauce. You’ll want to internal temperature to reach 165°F. An instant-read digital thermometer will make this very easy.

A metal pair of tongs being used to nestle a seared chicken thigh into a skillet filled with a simmering tomato sauce and several other chicken thighs.

Other Amazing Italian Recipes with Chicken

If you’re like us, you’re always looking a new (and delicious) recipe that includes chicken. Here are some Italian recipes that include that beloved protein that is not only easy to prepare, but also incredibly scrumptious:

Parmesan-Crusted Chicken Breasts with Vodka Sauce
Baked Teriyaki Chicken
Chicken Francese
Classic Chicken Parmesan
Chicken Marsala
Creamy Tuscan Chicken
Caprese-Stuffed Chicken
Tuscan Chicken with White Beans and Spinach
Pesto-Stuffed Chicken with Tomato Relish
Chicken Piccata
Creamy Chicken Florentine
Shells Stuffed with Chicken Sausage

These are all classic in their own way, without a doubt, but, in the meantime, isn’t this dish calling your name? Just look at that sauce!

A large silver spoon being used to transfer a tomato, onion, and mushroom sauce onto seared chicken in a bowl.

If you’re looking for a wonderful weeknight meal that will fill the family with good wholesome yumminess, and do it without a lot of fuss, then you need to give this classic recipe a try.

It has become a standard in our house, and because we are constantly developing new recipes and don’t often get the chance to repeat a recipe, that is really saying something.

It is just so good and just so comforting.

A straight-on view of a vintage individual bowl filled with a helping of chicken cacciatore and sitting next to a stemless glass of white wine.

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

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

An overhead view of a large silver skillet filled with chicken cacciatore consisting of six seared chicken thighs in a thick tomato sauce.
Print Recipe
5 from 5 votes

Classic Chicken Cacciatore

This Classic Chicken Cacciatore recipe is Italian comfort at its very best. Perfect for a busy weeknight as it all comes together in one pot. Use a whole cut-up chicken, or use your favorite types of chicken pieces. Bone-in and skin-on enhance the flavor and texture of this wonderful dish, but boneless thighs and/or breasts will work, too.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree
Cuisine: Italian, Italian / American
Servings: 4 people
Calories: 514kcal
Author: Kris Longwell

Equipment

Ingredients

  • 2 tablespoon olive oil plus extra for brushing chicken
  • Kosher salt and black pepper
  • 6 chicken thighs bone-in, skin on
  • 1 medium onion thinly sliced
  • 8 oz. white button mushrooms sliced
  • 6 cloves garlic cloves minced
  • 1 cup dry white wine
  • 1 28 oz. can whole tomatoes preferably San Marzano
  • ½ cup chicken broth
  • ½ teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary

Instructions

  • Brush oil all over the chicken pieces and then with salt and pepper.
    2 tablespoon olive oil, Kosher salt and black pepper, 6 chicken thighs
  • Heat the oil (2 tbsp) in a large skillet over medium-high heat.
  • Add the chicken to the skillet in a single layer, skin side down, and lower the heat to medium and sauté for about 8 minutes, until they have browned nicely on the bottoms. Use a pair of tongs to move the chicken around somewhat in the skillet. This will help to keep the chicken from sticking to the skillet (it's normal that it will stick some).
  • Flip the chicken pieces and sauté for another 8 minutes.
  • Transfer the chicken to a rimmed baking sheet, or platter, and set aside.
  • In the same skillet, add the onions and cook until they have softened, about 5 to 7 minutes.
    1 medium onion
  • Add garlic and mushrooms and cook over medium-high heat, until the mushrooms are releasing their liquid and becoming slightly browned on the edges.
    8 oz. white button mushrooms, 6 cloves garlic cloves
  • Pour in the white wine and bring to a boil. Lower the heat and simmer for about 5 minutes.
    1 cup dry white wine
  • Squeeze the whole tomatoes with your hands into the skillet. Add the liquid from the tomatoes and the chicken broth. Stir in 1¼ teaspoon salt and ½ teaspoon black pepper. If desired, stir in ½ teaspoon red pepper flakes.
    1 28 oz. can whole tomatoes, ½ cup chicken broth, ½ teaspoon crushed red pepper flakes
  • Nestle the chicken pieces along with any accumulated juices into the simmering sauce and then nestle in the bay leaves, thyme, and rosemary.
    2 bay leaves, 3 sprigs fresh thyme, 1 sprig fresh rosemary
  • Turn the heat to low and simmer for 30 minutes. Remove from heat and let rest for a few minutes.
  • Plate chicken pieces with sauce poured over the top.  

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 boneless (and skinless) chicken thighs or breasts, you won't get the crispiness with the skin, but, still sear in the skillet. It will brown slightly. After the searing step, the chicken won't be fully cooked yet. It will reach the correct internal temperature of 165°F after simmering in the sauce. An instant-read thermometer ensures the chicken is fully cooked.  If you are using skinless chicken pieces, you may need to add another 1 tablespoon of oil to the skillet before you add the onion and mushrooms. 
The sauce is amazing served over pasta, rice, polenta, or mashed potatoes.
Leftovers will keep covered in the fridge for up to 5 days and can be frozen for 2 to 3 months. 

Nutrition

Calories: 514kcal | Carbohydrates: 8g | Protein: 30g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 247mg | Potassium: 635mg | Fiber: 1g | Sugar: 3g | Vitamin A: 139IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 2mg

POST UPDATE: This 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 March 2024!

Creamy Tortellini Soup with Spinach and Sausage

by 6 Comments

This soup is so good, it’s truly perfect any time of the year! It’s honestly that good.

Most of us love a good bowl of soup, right? There is just something so comforting about soup, especially when it’s homemade. You could use homemade chicken broth to make this even more delicious, but just regular, good-quality store-bought will work wonderfully, too. And this soup comes together in just a little over 30 minutes!

A close-up view of a blue soup bowl filled with creamy tortellini soup topped with grated parmesan cheese with two chunks of Italian bread sitting nearby.

How To Make Creamy Tortellini Soup with Spinach and Sausage

The Ingredients You Will Need

The ingredients in this soup are very pantry-friendly, and chances are, you’ll probably already have a lot on hand! Here’s what you’ll need to make this amazing soup:

Italian sausage – Sweet, hot, or mild. Go with your favorite. If the sausage is in links, simply use a knife to cut through the casing and crumble the sausage into a bowl.
Onion, Celery, and Carrot – This is your mirepoix. You’ll need each vegetable chopped. You can find pre-chopped vegetables in the produce section of many well-stocked supermarkets.
Garlic – Minced.
Seasonings – Salt, pepper, dried oregano, dried basil. Italian seasoning can be used in place of the oregano and basil if you have that on hand.
Tomato paste – You’ll only need three tablespoons. Leave the rest for another use.
Flour – All-purpose.
Chicken broth – Homemade or store-bought.
Red pepper flakes – Half a teaspoon will give just a little zip to the soup, not much heat at all. If you want extra heat, go with 1 to 2 teaspoons of red pepper flakes.
Cream – We use half and half, but you could also use heavy cream (or double cream) or whole milk.
Tortellini – Find fresh tortellini in your supermarket. Often, it is near the prepared food/deli area. It will be refrigerated. We use cheese tortellini, but you can go with your favorite.
Spinach – We recommend using mature spinach (usually in bunches in the produce section of your local supermarket). Baby spinach can be substituted. Frozen will work in a pinch, just thaw and squeeze out all excess water.
Parmesan cheese – We love to grate a block of fresh Parmesan on top of the served soup for an amazing garnish.

EXPERT TIP: You will build the soup in stages, allowing each component to meld with the others. Check the cooking instructions for the tortellini for how long to simmer. Usually, fresh will only take about 5 minutes. If using frozen, it will take longer.

Four images of someone making soup with the first being tomato paste being added to a pot of cooked ground Italian sausage then broth being poured in, then cream, and finally fresh tortellini.

Tips for Making Perfect Creamy Tortellini Soup

Allow Enough Time to Meld the Flavors – Although this soup does not require extensive time on the stove, you do need to allow enough time for the simmering to let the flavors develop and meld together. 15 minutes is the minimum, but 30 minutes to 1 hour is even better (this is before the cream goes in).

Use Good Broth – If you want to have the best of the best, then we recommend making the chicken broth from scratch. This can be done in advance. However, store-bought stock will work perfectly fine. Just go with a quality brand, if possible.

Don’t Overcook the Tortellini – Though you want to let the tortellini simmer long enough to meld the flavors, you don’t want to simmer the tortellini longer than what is recommended on the package. If you simmer too long, the tortellini will become too soft and fall apart.

EXPERT TIP: The spinach, along with the cream and tortellini, goes into the soup in the final minutes of simmering. We recommend mature spinach. Remove the stems and give the spinach a rough chop. Baby spinach can be used. If using frozen, be sure to let it completely thaw and squeeze out as much liquid as possible.

Chopped fresh spinach being dumped from a white bowl into a cast-iron pot filled with simmering creamy tortellini soup.

How to Serve and What to Serve it With

This soup is filling on its own and makes for a perfect lunch. Fresh, warm Italian bread is the perfect accompaniment. Homemade country white bread is amazing, too.

Grated parmesan is a must for garnishing. If possible, use a block of Parmesan cheese and a zester or microplane to grate it directly over the soup. Allowing guests to add their own cheese is a great choice.

If looking to pair the soup with a nice glass of wine, we recommend a chilled Chardonnay or Sauvignon Blanc.

The soup reheats easily on the stove over medium heat. Remember not to overcook, as the tortellini could become too soft.

A close-up view of a wooden spoon holding a large serving of tortellini soup with wilted spinach and chunks of cooked ground sausage.

Other Classic Soup Recipes to Try

We love soup so much, and the following is a collection of our all-time favorites. We love to make several of these and invite friends and family over for an amazing soup lunch! Here are recipes you’ll want to make over and over again:

Classic Chicken and Dumplings
Chicken Pho
Rustic Lentil
New England Clam Chowder
Corn and Potato Chowder
Matzo Ball Soup
Roasted Tomato and Basil Soup
Broccoli Cheddar
French Onion
Old Fashioned Chicken Noodle
Italian Wedding
Portuguese-Style Clam Chowder with Sausage
Chilled Carrot Ginger Soup
Best-Ever Gazpacho

These are all amazing soups, without a doubt. And making them homemade is even better. But, in the meantime, isn’t this catching your eye?

A close-up view of a cooked tortellini sitting and chunks of cooked spinach on a silver spoon over a pot of soup.

If you love soup, this may become your most beloved soup of all time. It’s honestly that good.

It’s also guaranteed to be a hit with the family. We have found that even our picky eaters love the soup.

And, of course, you can adapt the soup to your own likes! This soup is so good that we sometimes make an extra batch. It goes fast!

An overhead view of a black cast-iron pot filled with creamy tortellini soup with sausage and spinach.

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

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

A close-up view of a blue soup bowl filled with creamy tortellini soup topped with grated parmesan cheese with two chunks of Italian bread sitting nearby.
Print Recipe
5 from 2 votes

Creamy Tortellini Soup with Spinach and Sausage

This soup is addictively delicious, and it only takes about 30 to 40 minutes to prepare. Be sure to allow the broth to simmer with the sausage, veggies, and seasonings for at least 15 to 20 minutes. Leftovers can be reheated in a saucepan on the stove until heated through.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: American, American / Italian
Servings: 8
Calories: 445kcal
Author: Kris Longwell

Equipment

  • 1 Large pot cast-iron is a good choice, or a Dutch oven

Ingredients

  • 1 lb Italian sausage if in links, casings removed
  • 1 cup onions chopped
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 4 cloves garlic minced
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoon tomato paste
  • ¼ cup all-purpose flour
  • 6 cups chicken broth
  • 1½ cups half and half or heavy cream
  • 12 oz cheese tortellini fresh
  • 10 oz spinach mature, washed, stems removed, roughly chopped
  • Parmesan cheese grated, for garnish

Instructions

  • Crumble the sausage into a pot over medium heat. Cook until no longer pink.
    1 lb Italian sausage
  • Stir in the onions, carrot, and celery and cook until soft, about 4 minutes. Add the garlic and cook for another 30 seconds to 1 minute.
    1 cup onions, 1 cup carrots, 1 cup celery, 4 cloves garlic
  • Stir in the oregano, basil, salt, pepper, and red pepper flakes. Cook for about 1 minute. Stir in the tomato paste and cook for another minute or so. Sprinkle on the flour, stir, and cook for 1 more minute.
    1 teaspoon oregano, 1 teaspoon basil, 1½ teaspoon salt, ½ teaspoon black pepper, 3 tablespoon tomato paste, ¼ cup all-purpose flour
  • Slowly stir in the broth and bring to a boil, and then reduce the heat and simmer for 15 minutes (or up to 30 minutes).
    6 cups chicken broth
  • Stir in the cream, tortellini, and spinach. Simmer for as long as the tortellini package says to cook the pasta (usually about 5 minutes).
    1½ cups half and half, 12 oz cheese tortellini, 10 oz spinach
  • Ladle into bowls and serve with grated Parmesan for topping.
    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. 
If using frozen tortellini, you'll need to simmer the soup according to the package instructions for how long to cook the pasta. 
Don't overcook the soup once the fresh pasta goes in. This can cause the pasta to get too soft and come apart. 
Leftovers will keep in the fridge for up to 5 days. The soup is even better the next day! Reheat on the stove over medium heat until heated through. The soup can be frozen, but it may not reheat perfectly, as the cream may separate somewhat during the freezing process. 

Nutrition

Calories: 445kcal | Carbohydrates: 31g | Protein: 19g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 1814mg | Potassium: 622mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6314IU | Vitamin C: 16mg | Calcium: 186mg | Iron: 3mg

Eggs Blackstone with Roasted Tomatoes and Bacon

by 12 Comments

If you love a Classic Eggs Benedict, you may fall even further in love with this dish.

This truly is quintessential brunch fare. The roasted tomatoes and crispy smoked bacon can be prepared in advance. And the easy “no fuss” hollandaise sauce can be prepared in minutes. It all comes together to make one of our all-time favorite breakfast dishes and we know you and your guests will flip for it, too. It’s really that good!

A close-up view of an egg blackstone sitting on a white plate with hollandaise sauce drizzled over the top and on the plate.

What Is an Eggs Blackstone?

It’s like an Eggs Benedict, but, we think the Blackstone gives it a run for the money.

 

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 amazing dish are straightforward and easily picked up from your local supermarket. Here’s what you’ll need to have on hand:

Tomatoes – Grab whatever variety looks the juiciest and freshest. When tomatoes aren’t in season, we usually go with Roma tomatoes. They are usually nice and red. Slice them nice and thick as they will reduce in size as they roast.
Oil – Olive oil or extra-virgin is best.
Seasonings – Salt, pepper, and fresh thyme (chopped) are perfect.
Bacon – Thick-sliced smoked applewood is our favorite, but any variety will work. Cook the bacon on a greased baking sheet at 375°F until crispy. Times will vary on the thickness of the bacon. Keep an eye on it, don’t let them burn! Drain on paper towels.
English muffins – Homemade are wonderful, but, store-bought will work just fine. Pull them apart with a fork, not a serrated knife. Toast until just lightly browned.
Eggs – Farm-fresh is ideal, but whatever you have on hand will work, too.
Vinegar – White distilled will help the egg whites stay intact.
Hollandaise sauce – Make our Blender (“no fuss”) Hollandaise Sauce for ease. So good! Thin with warm water if making an hour in advance (don’t go any sooner than that).

EXPERT TIP: Cut the tomatoes nice and thick. As they roast, they will reduce in size and become very soft. If they come apart a bit when you remove them from the pan, don’t worry, they will taste the same and still look wonderful on the composed dish.

Two images with the first being six slices of tomato sitting on a foil-lined baking sheet and seasoned with salt, pepper, and thyme, and then the other photo of them after they have been roasted for 30 minutes.

Tips for Perfect Eggs Blackstone

Season and Roast the Tomatoes – Roasting the tomatoes concentrates the flavor and is essential to a classic Blackstone. Liberally season with salt, pepper, and preferably freshly chopped thyme to bring out the ultimate flavor.

Don’t Overcook the Poached Eggs – The vortex method produces perfectly poached eggs as explained in the recipe card. 3 minutes in the hot water will produce a runny yolk (preferred). If you desire a less yolky egg, allow it to rest for 3½ to 4 minutes.

Find the Right Consistency of the Hollandaise Sauce – The hollandaise sauce will thicken as it sits (this happens quickly). It can easily be thinned (in the pouring vessel) with small spoonfuls of the hot water from the eggs. Keep adding and stirring until easily pourable.

EXPERT TIP: You can poach 2 to 3 eggs at a time. Be very gentle when removing them with a slotted spoon. Have a bowl of warm water nearby. As you remove the eggs, carefully lower them into the warm water. This will keep them warm until ready to serve. This can be done up to 15 to 20 minutes before serving.

A silver slotted spoon lifting up holding two fluffy poached eggs over a pan full of hot steaming water.

How To Serve

The muffins can be toasted in advance and the bacon and tomatoes can be, too. Don’t let the tomatoes sit for more than 30 minutes, however.

Plan accordingly to bring it all together once ready to serve.

We love to serve this amazing dish with homemade breakfast potatoes or diner-style hash browns, along with fresh fruit.

Be sure to have plenty of hollandaise available to serve tableside.

Homemade hollandaise sauce being poured from a small white pitcher over a serving of eggs blackstone.

Other Classic Brunch Recipes to Try

Brunch is the perfect reason to celebrate for so many reasons. And these dishes are a bring reason why. These are some of our favorites and we’re certain they will be a hit with you and your tribe of friends and family, too:

Classic Eggs Benedict
The Fluffiest Scrambled Eggs
Croque Madame
Heavenly Huevos Rancheros
Chilaquiles (Eggs, Tortillas, and Verde Sauce)
Classic Eggs Blackstone with Breakfast Sausage
Homemade Breakfast Sandwich
Monte Cristo
Best-Ever Breakfast Quiche
Broccoli and Cheddar Quiche
Southern Biscuits and Gravy
Maple Pepper Bacon
Steak, Eggs, and Blistered Tomatoes

These are all classic in their own way, and so amazingly delicious. But, in the meantime, isn’t this insanely scrumptious-looking dish calling your name?

An overhead view of two servings of eggs blackstone which consists of two English muffins topped with bacon, roasted tomatoes, poaches eggs, and hollandaise sauce.

We love this dish, first and foremost because it’s just so incredibly delicious.

But there is just something about that is so festive and impressive in presentation. It truly has that “wow” factor.

Serve this at your next brunch, and your guests will not soon forget this dish. We can promise you that!

Just look at this amazing Eggs Blackstone!

A fork being used to puncture a poached egg sitting on top of roasted tomato slices, bacon, and a toasted English muffin with the egg yolk streaming from the egg.

Ready to make the best dish this side of San Fransisco (where the Eggs Blackstone originated)? Go for it!

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

A close-up view of an egg blackstone sitting on a white plate with hollandaise sauce drizzled over the top and on the plate.
Print Recipe
5 from 3 votes

Classic Eggs Blackstone

This Classic Eggs Blackstone is a wonderful twist on Eggs Benedict. Who doesn't love roasted tomatoes and thick-smoked crispy bacon? Topped with the perfect poached egg and hollandaise sauce? Brunch perfection!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast / Brunch
Cuisine: Breakfast / Brunch
Servings: 4
Calories: 374kcal
Author: Kris Longwell

Ingredients

  • 1 tablespoon olive oil plus a little more for cooking
  • 4 ripe tomatoes cut into thick slices
  • Kosher salt and freshly ground pepper
  • 1 tablespoon thyme fresh, chopped, plus extra for garnish
  • 8 slices bacon thick-cut, smoked (preferably)
  • 4 English muffins split crosswise
  • No fuss hollandaise sauce
  • 8 large eggs
  • 2 tablespoon distilled white vinegar

Instructions

  • Preheat oven to 400°F.
  • Lightly oil a baking sheet and arrange the tomatoes on the baking sheet.
    1 tablespoon olive oil, 4 ripe tomatoes
  • Brush the tops of the tomatoes with olive oil, and then liberally sprinkle with salt, pepper, and thyme.
    Kosher salt and freshly ground pepper, 1 tablespoon thyme
  • Place the bacon on another baking sheet lined with foil.
    8 slices bacon
  • Bake both the tomatoes and bacon for about 30 minutes. The tomatoes will be soft and lightly browned. The bacon should be browned and crispy (the time for the bacon will be less if not using thick-cut).
  • Toast the cut muffins until lightly toasted. Set aside.
    4 English muffins
  • Make the easy hollandaise sauce (see link to recipe in Ingredients)
    No fuss hollandaise sauce
  • To poach the eggs, crack each egg into a small bowl (we use a vintage coffee cup, but any small vessel will do). Add a small dash of white vinegar to the egg.
    8 large eggs, 2 tablespoon distilled white vinegar
  • Use the handle of a large wooden spoon to vigorously swirl the boiling water in a circular motion.
  • Working 2 to 3 eggs at a time, gently drop the eggs, one at a time, into the swirling vortex. No need to keep swirling the water at this point. Turn the heat off and allow the eggs to sit in the hot water for exactly 3 minutes.
  • Meanwhile, heat a medium-sized bowl of water in the microwave until warm.
  • Use a slotted spoon to very gently remove the poached eggs from the hot water and place them in the bowl of warm water. Continue this process until all eggs have been poached.
  • Transfer the hollandaise sauce to a small pitcher or bowl (with a spoon). If too thick, thin it with hot water from poaching the eggs. Add enough until the sauce is easily pourable (but not too thin!).
  • To serve: Place 2 toasted muffin halves, cut side up, on each plate. Top each half with 2 pieces of bacon (cut them in half, if desired) and 1 or 2 slices of roasted tomato. Top with poached eggs and then drizzle the hollandaise sauce over the top. Garnish with freshly ground pepper and more chopped thyme (if desired). Serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked this video, please subscribe to our YouTube channel. 
The bacon can be made several hours in advance. The tomatoes can be roasted up to 1 hour in advance. 
The hollandaise can be made 30 minutes in advance. To thin the sauce, simply stir in a small spoonful of the hot water (from poaching the eggs) and stir. Continue this until the sauce is pourable (but not too thin!). 

Nutrition

Calories: 374kcal | Carbohydrates: 32g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 562mg | Potassium: 464mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1124IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 1mg

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

Thai Green Curry Chicken

by 8 Comments

Thai cuisine is wildly popular worldwide, and for good reason. This dish is one of our favorites.

Of course, Thai food has some heat to it, but it’s the kind of heat that is just so satisfying.Making the green curry paste from scratch is what puts this dish over the top. Most ingredients can be found nowadays in the Asian section of most well-stocked supermarkets.  Serve over noodles, Jasmine rice, or perfectly steamed rice. 

An overhead view of a shallow white bowl filled on one side with Thai green curry chicken and the other side with steamed Jasmine rice and topped with chopped Thai basil.

How To Make Thai Green Curry Chicken

Watch Us Make It!


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

The Ingredients You Will Need

Of course you can purchase a decent quality green curry paste and have a delicious dish, but, making it from scratch is not difficult and truly puts it over the top. Here’s what you’ll need to have on hand:

For the Green Curry Paste

Green chilies – This is where you’ll get the heat. We use serrano chiles, but you could also go with Thai green chiles or jalapeños. For medium heat, we use three serrano peppers and remove about 90% of the seeds.
Shallot – Chopped. Regular white or yellow onion can be substituted.
Ginger – Fresh is best, minced.
Lemongrass – You’ll use the stalk only. Remove the exterior skin and chop the interior. Lemongrass can be found at Whole Foods and vegetable markets. If you can’t find it, just leave it out.
Coriander – Dried. This can be found in the spice section of most well-stocked supermarkets, or online.
Pepper – White pepper is recommended. Found in the spice section of many supermarkets, gourmet markets, or online. If you can’t find it, substitute black pepper.
Soy sauce – Regular or low-sodium both are great choices.
Fish sauce – Found in the Asian section of many well-stocked supermarkets, at Asian food markets, or online.
Sugar – Granulated.

For the Green Curry Chicken

Oil – Vegetable or canola.
Coconut milk – Unsweetened (don’t get the sweetened coconut milk used for pina coladas). Found canned in the Asian section of most supermarkets, or online.
Chicken – Skinless, boneless thighs are recommended, however, skinless, boneless chicken breasts will work well, too. Cut into bite-size pieces.
Zucchini – Cut into bite-size pieces.
Kaffir lime leaves – This ingredient is traditional in Thai cooking and can often be found in the Asian section of supermarkets, or online. If you can’t find it, just leave it out.
Thai basil – This is used as garnish, but adds a wonderful layer of authentic flavor. Thai basil can usually be found in the U.S. at Whole Foods and Sprouts, or at Asian markets. Regular basil is a perfectly fine substitution.
Lime wedges – For garnish.

EXPERT TIP: The green curry paste can be made up to 1 day in advance and stored in an air-tight container in the refrigerator.

Unsweetened coconut cream being poured from a glass milk jug into a wok filled with green curry sauce.

Tips for Making Perfect Thai Green Curry Chicken

Use Fresh and Authentic Thai Ingredients – For best flavor, seek out as many of the called-for ingredients, from the green chilies, ginger, lemongrass, and fish sauce to create an aromatic and flavorful green curry paste from scratch.

Incorporate Traditional Thai Ingredients – Coconut milk, Kaffir lime leaves, and Thai basil add depth and balance to the curry’s flavors. The coconut milk tames the heat and is essential for creating the best flavor. Have extra on hand for drizzling over the top.

Simmer the Curry Gently – This will allow the flavors to meld together and the chicken to become tender

Serve with Perfectly Steamed Jasmine Rice – Jasmine rice is the perfect match for the flavorful sauce and creates an authentic and satisfying meal.

EXPERT TIP: You can sear the chicken pieces first, if desired. This will give a little crispy exterior, but we find the chicken pieces are extra tender when they simmer gently in the sauce without being seared.

Chunks of uncooked chicken thighs being transferred from a white bowl into a large wok filled with a green curry and coconut milk sauce.

How To Serve

This dish is best served piping hot right from the wok. By the way, if you don’t have a wok, no worries, simply use a large (12-inch) skillet. If you are using a wok, we recommend using a wok ring to keep it nice and steady on the stove.

This curry chicken is delicious on its own, but we find the steamed rice is a nice match to the spice of the dish. Remember, the dish can be as mild (or as spicy) as you wish. For a mild version, only use one pepper and remove all of the seeds. If you want it extra spicy, then leave all of the seeds in, and for intense heat, go with a total of four peppers.

We love to have plenty of cool unsweetened coconut milk available to pass at the table. This combined with the chopped Thai basil (or plain basil) gives the most amazing authentic flavor.

EXPERT TIP: Add the zucchini in the last couple minutes of simmering. You want it to be tender, but not mushy. The finished dish can easily be reheated in the wok (or in a saucepan) over medium heat until bubbly and warmed through.

A person dropping bite-sized pieces of zucchin into a wok filled with a simmering Thai green curry chicken sauce.

Other Amazing Thai Recipes to Try at Home

There are many reasons to love Thai cuisine. It’s deeply flavorful, fresh, and gives your scalp a nice warm tingling, as well as your tastebuds. Making it home doesn’t have to be daunting, and actually quite fun and fulfilling. Here are a handful of our favorites that we’re sure you and your friends and family will love, too:

Chicken Pad Thai
Shrimp Pad Thai
Thai Beef with Red Curry Sauce
Thai Beef Salad

These are all amazing and so perfectly Thai, but, in the meantime, isn’t this amazing dish calling your name?

A large wooden spoon being lifted holding a helping of Thai green curry chicken mixed with cooked Jasmine rice.

If you like Thai food (or even if you’re unsure), you are going to absolutely love this dish.

As mentioned, the homemade curry paste really brings the dish to amazing Thai culinary heights. You can go with store-bought green curry paste and still have a delicious chicken dish, but, again, the homemade takes it to another level.

This is perfect for a busy weeknight dinner, but, it’s so impressive, that it’s wonderful to serve to guests for a spectacular Asian-themed dinner party. And leftovers are absolutely amazing!

An overhead view of a wok filled with Thai green curry chicken with a large wooden spoon inserted on the side.

Ready to stir up a little heat with this amazing Thai dish? Go for it!

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

An overhead view of a shallow white bowl filled on one side with Thai green curry chicken and the other side with steamed Jasmine rice and topped with chopped Thai basil.
Print Recipe
5 from 1 vote

Thai Green Curry Chicken

This Thai Green Curry Chicken is so satisfying and so wonderful, it's just incredible. Making the green curry paste from scratch makes all the difference. Build the intensity of the heat by the types and quantity of chilies you use. We like some heat, so we go with 3 serrano chilies (with about 90% of the seeds removed), but if you want it even hotter, go with true green Thai chilies, if you want less heat, reduce the number of chilies used.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Entree
Cuisine: Asian / Thai
Servings: 6 people
Calories: 483kcal
Author: Kris Longwell

Equipment

  • Wok, or large sturdy skillet

Ingredients

For the Green Curry Paste

  • 3 green chilies such as Serrano, or Thai Green, or Jalapeno, stems and most seeds removed
  • 1 shallot diced
  • 4 cloves garlic minced
  • 1 tablespoon ginger fresh, minced
  • 1 lemongrass fresh, chopped
  • 1½ teaspoon coriander ground
  • 1 teaspoon white pepper ground
  • 2 tablespoon soy sauce
  • 3 tablespoon fish sauce plus more, to taste
  • 1 tablespoon sugar
  • 3 tablespoon unsweetened coconut milk

For the Green Curry Chicken

  • 2 tablespoon vegetable oil
  • ½ cup unsweetened coconut milk there will be some left from the can for garnishing
  • 1½ lbs chicken thighs boneless and skinless, roughly chopped
  • 1 zucchini cut into thick chunks
  • 8 kaffir lime leaves cut into thin strips
  • ½ cup Thai basil fresh, roughly chopped, for garnish
  • 2 limes cut into wedges, for serving

Jasmine Rice

  • 1 cup Jasmine rice
  • 2 cups water
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt

Instructions

  • Place all green curry paste ingredients in a food processor. Process until fragrant and smooth. Set aside.
    3 green chilies, 1 shallot, 4 cloves garlic, 1 tablespoon ginger, 1 lemongrass, 1½ teaspoon coriander, 1 teaspoon white pepper, 2 tablespoon soy sauce, 3 tablespoon fish sauce, 1 tablespoon sugar, 3 tablespoon unsweetened coconut milk
  • Heat a wok or large frying pan over high heat and add the oil. Swirl the heated oil around.
    2 tablespoon vegetable oil
  • Add all of the green curry paste and stir-fry briefly to release the fragrance, about 1 minute.
  • Add about ¾ of the remaining coconut milk (about ½ cup), leaving the rest for later.
    ½ cup unsweetened coconut milk
  • Stir-fry together with the paste, blending the two.
  • Add the chicken, stirring to incorporate. When the curry sauce begins to boil, reduce the heat to a simmer.
    1½ lbs chicken thighs
  • Let simmer for about 8 minutes, until chicken is cooked through, stirring occasionally.
  • Add the zucchini and the strips of lime leaves, stirring well to incorporate.
    1 zucchini, 8 kaffir lime leaves
  • Simmer for another 3 minutes.
  • Portion out into individual serving bowls, topping each one with a generous sprinkling of the basil and lime wedges on the side.
    ½ cup Thai basil, 2 limes
  • Finally, drizzle over 2-3 tablespoons (per bowl) of the reserved coconut milk.
  • Serve with jasmine rice (see instructions below).

Jasmine Rice

  • Rinse rice.
    1 cup Jasmine rice
  • Combine the rice and water in a pot, add the butter and salt and bring to a boil.
    2 cups water, 1 tablespoon unsalted butter, 1 teaspoon salt
  • Reduce heat, cover, and let simmer for 18 - 20 minutes.
  • Remove from heat, fluff with fork and serve.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
See the blog post for substitutions for many of the ingredients. 
Leftovers will keep covered in the fridge for up to 5 days. Reheat in the microwave on HIGH in increments of 1 minute, until heated through, or heat in a skillet on the stove, adding chicken broth (about ½ cup) until heated through. 

Nutrition

Calories: 483kcal | Carbohydrates: 36g | Protein: 23g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 1606mg | Potassium: 528mg | Fiber: 3g | Sugar: 6g | Vitamin A: 332IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 2mg

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