How To Feed A Loon

menu icon
subscribe
search icon
×

Creamy Irish Potato Soup

by 4 Comments

Creamy Irish Potato Soup is delicious and easy to prepare, making it a perfect choice for a comforting meal. With simple ingredients that combine beautifully, this soup pairs wonderfully with homemade Irish soda bread for a hearty and satisfying dining experience!

Two soup bowls filled with creamy Irish potato soup topped with crumbled bacon and snipped chives.
[feast_advanced_jump_to]

Recipe Ingredients

This soup features a handful of humble ingredients, but the authentic preparation methods are essential to unlocking its rich, comforting flavors. Find ingredient notes (including substitutions and variations) below.

A collection of uncooked ingredients for creamy Irish potato soup.

Substitutions and Variations

  • Flavor Enhancers - Chopped onions and celery don't add an overpowering taste, but they add depth to the flavor profile. We season the soup with garlic powder, salt, and pepper. However, the garlic powder can be omitted and you'll still have amazing flavor. Fresh garlic can also be sautéed with the onion and celery.
  • Dairy - Butter is ideal for sautéing the vegetables. Seek out Irish butter, if possible. We love Kerrygold, which can be found in most supermarkets. Olive oil or vegetable oil can be substituted. For the cream, we recommend whole milk, however, heavy cream (or double) or half and half can be substituted.
  • Broth - If you have the time, homemade chicken broth adds even more flavor, but, store-bought is perfectly acceptable. Homemade vegetable stock (or store-bought) is an excellent substitution.

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

Expert Tip

"Floury" potatoes are traditionally used in Ireland for preparing Irish potato soup. These types of potatoes are known for their dry texture and high starch content. The most popular varieties are Maris Piper and Kerr's Pink. In North America, Russet or Gold potatoes are the ideal choices. These are the spuds utilized in recipes such as Buttery Mashed Potatoes and Loaded Potato Skins.

How To Make Creamy Irish Potato Soup

Chopped onion and celery being sautéed in butter in a large black pot.
  1. Step 1: Sauté the chopped onion and celery in the butter over medium heat.
Peeled and cubed Russet potatoes being sautéed in a large black pot.
  1. Step 2: Stir in the cubed (and peeled) potatoes.
A person pouring chicken broth from a large glass measuring cup into a black pot filled with cubed potatoes.
  1. Step 3: Pour the broth into the pot, bring it to a boil, and then simmer (on low) for 25 minutes.
An immersion blender being used to purée potatoes for creamy Irish potato soup
  1. Step 4: Use an immersion blender to purée the potatoes and sautéed veggies.
A person pouring whole milk from a small glass milk jug into a pot of puréed Russet potatoes.
  1. Step 5: Stir in the milk and the seasonings. Heat for a few more minutes.
A person sprinkling crumbled cooked bacon onto a bowl filled with creamy Irish potato soup.
  1. Step 6: Transfer to soup bowls and garnish with snipped chives and crumbled bacon. Serve at once!

How To Serve

  • This soup is always best served nice and hot. We love to place the pot right on the table and let guests fill their bowls.
  • Be sure to have plenty of crumbled cooked bacon and snipped chives available for garnish. In our opinion, these two additions take the soup to the next level.
  • This is the perfect beginning to a St. Patrick's Day feast starring Braised Corned Beef and Cabbage or Pub-Style Guinness Beef Pot Pie!

How To Store and Re-heat

  • The soup can be made several days in advance of serving. We think it's even better the next day!
  • Store the soup in an air-tight container in the fridge for up to 5 days. The soup can be frozen, though it may lose some of its creamy texture after it thaws.
  • Re-heat in a sturdy pot on the stove over medium heat until bubbly. Be sure to have cooked bacon on hand!

Frequently Asked Questions

What is the best potato for Irish potato soup?

In North America, go with Russet or gold potatoes. If you have access to them, any kind "floury" potatoes such as Maris Piper, Kerr's Pink, Maritiema are perfect.

Can Irish potato soup be frozen?

It can be, however, the soup may not be as silky as it was before freezing it.

Is Irish potato soup vegan?

If you use cream, then, no, the soup is not vegan. If you choose to omit the cream, you'll need to increase the broth (vegetable) by at least one cup, or until you reach the desired consistency.

A soup spoon being raised from a bowl of creamy Irish potato soup with bacon and chives on top.

Ready to make the best potato soup this side of Dublin? Go for it!

And when you do, be sure to tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A blue soup bowl filled with creamy Irish potato soup and garnished with crumbled bacon and snipped chives.
Print Recipe
4.50 from 2 votes

Creamy Irish Potato Soup

This soup is pure comfort food. It's easy to prepare and reheats beautifully. If you don't have an emulsion blender, then you can purée the soup (in batches) in a food process or even a blender. Or, you can mix it with an electric hand mixer.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Appetizer or Soup
Cuisine: Irish
Servings: 8
Calories: 269kcal
Author: Kris Longwell

Equipment

Ingredients

  • 4 tbsp butter preferably Irish
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 3 lbs russet potatoes or gold, peeled and cubed
  • 5 cups chicken broth or vegetable
  • 1 cup whole milk
  • 1 tsp garlic powder
  • 2½ tsp Kosher salt
  • 1 tsp black pepper ground
  • 4 strips bacon cooked and crumbled, for garnish
  • 2 tbsp chives snipped, for garnish

Instructions

  • Melt the butter in a large pot over medium heat. Add the onion and celery and sauté until soft, stirring often, about 4 to 6 minutes.
    4 tbsp butter, 1 cup onion, 1 cup celery
  • Add the potatoes and stir to coat with the butter. Add the chicken broth and bring to a boil. Lower the heat to low and simmer for 25 minutes, or until the potatoes can easily be pierced with a sharp knife.
    3 lbs russet potatoes, 5 cups chicken broth
  • Use an immersion blender to purée the potatoes. The mixture will be very thick. Stir in the milk, garlic powder, salt, and pepper. Simmer for another 5 to 10 minutes.
    1 cup whole milk, 1 tsp garlic powder, 2½ tsp Kosher salt, 1 tsp black pepper
  • Serve hot garnished with crumbled bacon and snipped chives (if desired).
    4 strips bacon

Video

Notes

If you don't have an immersion blender, you can purée the potato mixture (very carefully and in batches) in a food processor or blender. Or, use an electric hand mixer. Or, if you prefer your soup to be chunky, just mash the potatoes with a masher or wooden spatula until you've reached the desired consistency.
Leftovers are wonderful and can be reheated on the stove over medium heat. Store in an air-tight container in the fridge for up to 5 to 6 days.  
The soup can be frozen but won't be as silky once it has thawed and reheated. 

Nutrition

Calories: 269kcal | Carbohydrates: 36g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 1421mg | Potassium: 877mg | Fiber: 3g | Sugar: 4g | Vitamin A: 324IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 2mg

Colcannon (Irish Mashed Potatoes)

by 1 Comment

There is just something so comforting about Irish food. No frills, just good-tasting food. This dish is the perfect example of that.

There's no question about it, mashed potatoes are one of the most beloved dishes in the world. It would make sense that the Irish take the most basic potato dish and make it even more perfect. Easy, simple, and incredibly delicious!

An overhead view of a large bowl filled colcannon (Irish mashed potatoes) with a couple tabs of butter in the center and whole russet potatoes resting nearby.

Table of Contents

The Ingredients (Including Substitutions)

Potatoes - Any type of starchy potato will work. Russet or gold potatoes are best. The Irish use a potato that has a "floury" texture and high starch content, such as Maris Piper. If you have access to this type of potato, grab it! These are also wonderful in Creamy Irish Potato Soup!

Green vegetables - Green cabbage or kale are traditional. Both are delicious. We boil them briefly with a little butter to help them wilt. Scallions (or green onions) are a delicious addition, too. Red cabbage can be substituted for green.

Dairy - The amount of butter is a matter of preference. We think the more buttery the better (2 sticks!). Pick up some Irish butter for best results. For the cream, we use whole milk, but half and half, or heavy (double) cream can be substituted.

Bacon - This is optional, but, we think it adds an amazing depth of flavor. Seek out traditional "back" bacon, which is also known as Canadian bacon. Regular bacon can certainly be substituted.

Seasonings - Nothing fancy is needed. Salt and pepper is all you need. If you're adding bacon, taste before you start adding the salt, as some bacon is already quite salty. We usually go with 2 teaspoons of salt for 3 lbs of potatoes.

EXPERT TIP: The potatoes for colcannon are typically steamed with the skins on. Once very tender, the skin is removed (with a knife). For medium-sized Russet potatoes, it will take about 35 to 40 minutes for them to easily be pierced with a knife. If desired, you can peel the potatoes first, roughly chop them, and then boil them until soft (this is quicker), but, not as traditional.

An overhead view of four large Russet potatoes resting inside a stock pot that is lined with a steamer basket in the bottom underneath the potatoes.

Steps for Making Colcannon (Irish Mashed Potatoes)

  1. Roughly cut the back bacon (7 oz) and cook in a skillet until lightly browned.
  2. Steam the potatoes (3 lbs) until a knife (or fork) can easily pierce all the way through the spud.
  3. Carefully remove the skin from the potatoes, roughly chop, and place in a large bowl
  4. Core and chop about half a head of green cabbage. Place the cabbage in boiling water for 2 minutes along with two tablespoons of butter. Drain, and add to the potatoes. Add the green onions (Half to 1 cup, chopped).
  5. Melt the butter (1 to 2 sticks, 4 to 8 ounces) and pour onto the potatoes and cabbage. Heat the milk in the microwave on the stove. If desired, heat the milk with the scallions.
  6. Add the cooked bacon and about a quarter cup of the warmed milk.
  7. Slowly mash everything together, adding more warm milk until the desired consistency is reached. Season with 1 to 2 tsp of salt and 1 tsp black pepper. (taste before adding more than 1 tsp salt).
  8. Serve at once with extra butter and scallions for garnish.
Four images with first being a person mashing cooked potatoes with a masher and then the person pouring in cream with scallions, then adding in cooked chopped cabbage, and then topping with crispy pieces of back bacon.

Frequently Asked Questions

Do the cabbage and scallions impart a strong flavor?

No, not at all. It is a subtle flavor that enhances the dish. The scallions have a more pronounced flavor than the cabbage. If you are not a fan of any type of onion flavor, then pull back on the scallions, or omit them. The cabbage will wilt and reduce somewhat during the cooking process.

Should the potatoes be creamy or lumpy?

This is a matter of taste. Many Irish cooks will tell you they prefer the dish to not be creamy, but, to have plenty of texture. We don't recommend mixing with an electric mixture. If possible, use a bean or potato masher, or, even just a large wooden spoon or spatula. Go easy when adding the cream, the more you add, the creamier the colcannon will be.

Can the dish be made in advance?

Yes, you can make the dish up to 3 days in advance of serving. Place in a container with an air-tight lid and refrigerate. You can reheat in the oven (325°F) in a covered baking dish for about 30 minutes (or until heated through), stirring a couple of times, and adding a splash of milk to help loosen it up. You can also transfer it to your slow cooker and cook on LOW for 2 to 3 hours, stirring often, and adding milk as needed.

A straight-on view of a large white serving bowl filled with colcannon (Irish mashed potatoes) topped with two melty tabs of butter and garnished with chopped scallions.

How To Store and Reheat

  • If making ahead, keep the colcannon refrigerated for an hour or so before serving.
  • Store leftovers in an air-tight container in the fridge for up to 5 days.
  • As with mashed potatoes, colcanoon reheats wonderfully in the microwave. See FAQs for reheating a large quantity.

Can It Be Frozen?

  • Yes, however, it is important that the butter is incorporated into the potatoes before adding to a freezer baggie or container, otherwise, the potatoes will separate after thawing.
  • Don't freeze for more than 3 months. You could get freezer burn if longer.
  • Allow to completely thaw (either in the fridge for a couple of days) or on the counter for a few hours (depending on how much you are thawing.

What to Serve with Colcannon

A close-up view of a wooden spoon being used to hold up a large serving of colcannon (Irish mashed potatoes) with a pad of melting butter on top.

Ready to make the best side dish this side of Dublin? 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 bowl filled colcannon (Irish mashed potatoes) with a couple tabs of butter in the center and whole russet potatoes resting nearby.
Print Recipe
5 from 1 vote

Colcannon (Irish Mashed Potatoes)

Colcannon is a traditional Irish potato dish that is simple but loaded with amazing flavor. The dish can be made a day or two in advance, simply reheat (covered) in the oven. See NOTES for more details. Perfect for St. Patrick's Day, or anytime of the year!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: Irish
Servings: 8
Calories: 437kcal
Author: Kris Longwell

Equipment

  • Steamer or pressure cooker
  • 1 large bowl for mixing
  • potato (or bean) masher or large wooden spatula or spoon

Ingredients

  • 3 lbs russet potatoes skin on (or gold potatoes)
  • 7 oz back bacon aka Canadian bacon, cut into pieces
  • 8 cups green cabbage cored and roughly chopped, usually half a cabbage
  • 18 tbsp butter 2 sticks + 2 tbsp, see NOTES
  • 1 cup whole milk warmed, see NOTES
  • ½ cup scallions chopped, plus extra
  • Salt and pepper see NOTES

Instructions

  • Steam the potatoes until a knife can easily pierce all the way through, usually about 40 to 45 minutes for 3 lbs medium-sized potatoes. Set aside until just cool enough to remove the skins, roughly chop, and place in a large bowl.
    3 lbs russet potatoes
  • While the potatoes are steaming, add the cut bacon into a large skillet over medium heat and cook, stirring often, until lightly browned, about 8 to 10 minutes. Set aside.
    7 oz back bacon
  • Bring a pot of water to a boil. Add the chopped cabbage and 2 tbsp butter. Bring back to a boil and simmer for 2 minutes. Drain and add to the potatoes in the bowl.
    8 cups green cabbage
  • Melt the butter (1 to 2 sticks, see NOTES). Warm the milk in the microwave or on the stove. To infuse scallion taste into the milk, add them while the milk is warmed (optional). Drain back into the measuring cup, reserving the scallions.
    18 tbsp butter, 1 cup whole milk
  • Add the scallions (½ cup) and melted butter to the bowl. Use a masher or large spatula to begin mashing and mixing the ingredients. Stir in the warmed milk slowly, and keep stirring until the desired consistency is reached (you may not use a full 1 cup). Stir in the bacon, salt, and pepper. Start with 1 tsp salt and 1 tsp pepper. Taste, and add more salt, if desired.
    ½ cup scallions, Salt and pepper
  • Serve at once with additional butter and scallions for garnish.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance. If you liked the video, please subscribe to our YouTube channel.
For the butter and milk: We love to make these potatoes nice and buttery, so we go with 2 full sticks, melted (8 ounces, 16 tbsp). If you prefer less butter, go with 1½ sticks, or just 1 stick. The more butter you use, the less cream you'll likely need to reach the desired consistency. 
For the salt: We typically add about 2 tsp of salt to the dish. However, some bacon has a higher salt content than others. After you stir in the bacon, add 1 tsp salt (and pepper), and do a taste test. You'll likely want to add a little more salt, but, maybe not!
Leftovers heat easily in the microwave. The dish can be made 2 to 3 days in advance. Reheat (covered) in the oven at 325°F until heated through, about 30 minutes, stirring once or twice. 
 

Nutrition

Calories: 437kcal | Carbohydrates: 37g | Protein: 11g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 460mg | Potassium: 984mg | Fiber: 4g | Sugar: 5g | Vitamin A: 969IU | Vitamin C: 36mg | Calcium: 102mg | Iron: 2mg

Crispy Coconut Shrimp

by 1 Comment

This shrimp dish was popular back in the 1990s and 2000s - and in our house, it's still just as popular.

We love all kinds of shrimp, including Southern fried shrimp, grilled shrimp, and even curried shrimp. But, there is something about the flavors of this dish that is special. The Thai Sweet Chili Sauce is easy to prepare and the perfect match to the crunchy, slightly sweet shrimp! And it's so easy to prepare!

A straight-on view of a pile of crispy coconut shrimp on a white plate with a colorful bowl of Thai sweet chili sauce sitting next to the shrimp.
[feast_advanced_jump_to]

The Ingredients You Will Need (with Substitutions)

  • Dry Batter Ingredients - All-purpose flour is best, but bread flour can be substituted. You'll need salt and pepper for seasoning.
  • Wet Batter Ingredients - Eggs, melted butter (preferably unsalted, but salted butter can be substituted), and orange juice (with or without pulp).
  • For Dredging - Panko breadcrumbs give more texture, but, regular breadcrumbs can be substituted. We prefer the hint of sweetness with the sweetened coconut flakes, but unsweetened can be substituted.
  • Oil for Frying - We recommend vegetable oil, but canola or peanut oil can be used. Don't use olive oil or extra-virgin olive oil.

EXPERT TIP: The wet batter when combined with the dry batter will be somewhat thick. If leaving the tails on, use them as a handle to submerge the body of the shrimp. Then press the coconut/breadcrumb mixture into the wet batter. Be sure to dredge all the shrimp before you begin frying them (they fry quickly!).

Two images with the first being a person plunging an uncooked peeled shrimp into a thick batter and then that shrimp being dredged in a coconut breadcrumb mixture.

Frequently Asked Questions

Can they be made in advance?

Don't fry them too far in advance. You can fry them for up to 20 minutes before serving and then place them on a baking rack on a baking sheet in a low-temp oven (250°F) until ready to serve. You can batter them for up to an hour before frying. Remember they fry up very quickly!

What size shrimp works best?

We'll say the bigger the better. Although, they'll still be delicious when smaller. These are great finger food, so the larger the shrimp, the easier they are to grab onto. We go with large, or extra-large. Collosol is fine, but if it costs more, no need to spend the extra money.

Can they be baked (or air-fried)?

Absolutely. They won't be quite as crispy, but they will still be delicious. We provide those two techniques below

A straight-on view of a metal spider being used to hold up three crispy coconut shrimp over a vat of hot oil.

How To Serve Coconut Shrimp

These make for a wonderful appetizer for guests. However, they would be a great entrée served with homemade french fries, hush puppies, and mango salsa.

You will definitely want a dipping sauce to serve with them. Our preference is Thai Sweet Chili Sauce, but Kickin' Remoulade, Honey Mustard, Ranch, or just a simple apricot marmalade mixed with a little chili sauce works wonderfully, too.

These can be served individually or buffet style (on a platter). Consider providing small bowls for guests to fill with the dipping sauce. This helps to reduce double dipping!

EXPERT TIP: We love to serve the Thai dipping sauce warm. If it's too thick in the skillet, simply thin it with a little extra broth!

A close-up view of a wooden spoon being raised from a skillet filled with a simmering Thai sweet chili sauce on a gas stove.

How To Bake in the Oven

  • Preheat oven to 425°F.
  • Line a large baking sheet with parchment paper or a silicone mat.
  • Create a dredging station of a wet batter and coconut/breadcrumb mixture (just as written in the recipe card).
  • Coat the peeled shrimp with the wet batter and then dredge in the coconut/breadcrumbs. Place on the prepared baking sheet.
  • Bake until crispy, usually about 12 minutes. Serve at once.

How To Fry in an Air-Fryer

  • Set your air-fryer to 400°F.
  • Spray the basket with cooking spray.
  • Create a dredging station of a wet batter and coconut/breadcrumb mixture (just as written in the recipe card).
  • Coat the peeled shrimp with the wet batter and then dredge in the coconut/breadcrumbs. Place in a single layer in the basket (this may need to be done in batches).
  • Air fry for 4 minutes and then open the basket and carefully flip the shrimp. Fry another 4 to 5 minutes, until lightly browned and crispy. Serve at once.
An overhead view of a white plate filled with a pile of crispy coconut shrimp resting next to a white and blue bowl filled with a thick Thai sweet chili sauce.

This may be considered an old-school appetizer, but, we think it's time to make it all the rage again.

The ingredients are not exotic or highly expensive. The method for preparing them is quick and easy.

And when you pair the crispy shrimp with homemade Thai Sweet Chili Sauce, you have a savory treat that guests will be raving about for days on end!

A person holding a crispy coconut shrimp by the tail and plunging the rest of it into a bowl of Thai sweet chili sauce.

Ready to make the best shrimp appetizer (or entree) 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 crispy coconut shrimp on a white plate next to a colorful bowl of Thai sweet chili sauce.
Print Recipe
5 from 1 vote

Crispy Coconut Shrimp

The classic appetizer (or entrée) was hugely popular back in the 90s and 00s, but it's making a big comeback! There is so much to love! It comes together very quickly, so it's easy to serve just as guests are arriving! Be sure to serve with the Thai Sweet Chili Dipping Sauce!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer / Entree
Cuisine: American
Servings: 6
Calories: 422kcal
Author: Kris Longwell

Equipment

  • 1 Sturdy skillet for frying, or a deep fryer
  • metal spider or metal slotted spoon, or metal tongs (for removing the shrimp from the oil)
  • candy/deep fry thermometer see NOTES

Ingredients

  • vegetable oil for frying
  • 1 cup all-purpose flour
  • 1 tsp Kosher salt
  • ½ tsp black pepper
  • 2 large eggs
  • 1 tbsp unsalted butter melted and slightly cooled
  • 1 cup orange juice
  • 3 cups sweetened coconut flakes
  • 1 cup Panko breadcrumbs
  • 1 lb extra-large shrimp peeled and deveined, (leave tails on, if desired).
  • Thai sweet chili sauce for serving

Instructions

  • Pour enough oil into a sturdy skillet (preferably cast iron) about halfway up (don't overfill!). Heat over medium heat until the oil reaches 335 to 350°F. See NOTES.
    vegetable oil
  • Meanwhile, whisk together the flour, salt, and pepper in a medium bowl. Set aside.
    1 cup all-purpose flour, 1 tsp Kosher salt, ½ tsp black pepper
  • In another medium bowl, whisk together the eggs and melted butter. Stir in the orange juice. Stir the flour mixture into the wet mixture until just smooth.
    2 large eggs, 1 tbsp unsalted butter, 1 cup orange juice
  • In a shallow bowl, platter, or pan, mix the coconut flakes and Panko.
    3 cups sweetened coconut flakes, 1 cup Panko breadcrumbs
  • One by one, dip the shrimp into the batter and then press into the coconut mixture coated (if tails are still on, leave them still visible).
    1 lb extra-large shrimp
  • Carefully add the breaded shrimp to the hot oil and fry until golden, flipping halfway through (about 4 minutes, total).
  • Drain on a plate lined with paper towels. Repeat with remaining shrimp.
  • Serve at once with dipping sauce.
    Thai sweet chili sauce

Video

Notes

NOTE: Watch the video near the top of the recipe card for visual guidance. If you liked the video, please subscribe to our YouTube channel.
If you don't have a thermometer, you can check the oil temperature by tossing a small piece of bread into the hot oil. If it browns in about 10 seconds, the oil is ready. If it browns very quickly, the oil is too hot. If it takes more than 15 seconds for the bread to brown, it's not hot enough.
See the blog post for instructions on baking or air-frying the shrimp. Just a reminder, the shrimp won't be as crispy as when you fry them, but, they will still be delicious. 
The shrimp can be breaded for up to 1 hour before frying.  We recommend serving the shrimp soon after they have been fried. They only take a matter of minutes, so just before your guests arrive, fry them. If you'd like, you can keep them warm on a baking rack on a baking sheet in a 250°F oven before serving. 

Nutrition

Calories: 422kcal | Carbohydrates: 50g | Protein: 18g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 1035mg | Potassium: 389mg | Fiber: 5g | Sugar: 20g | Vitamin A: 368IU | Vitamin C: 21mg | Calcium: 82mg | Iron: 3mg

Thai Sweet Chili Sauce

by 1 Comment

This sauce has a little sweetness and a little heat which makes it irresistible and delicious.

We love this sauce for so many reasons. It's super easy and tastes so much better than the store-bought variety. It takes Crispy Coconut Shrimp to the next level!

A straight-on view of a pile of crispy coconut shrimp on a white plate with a colorful bowl of Thai sweet chili sauce sitting next to the shrimp.

Table of contents

Ingredients (Including Substitutions)

Most of the ingredients for this flavorful sauce can be found a most well-stocked supermarkets. Here's what you'll need to have on hand:

  • Cornstarch Slurry - You'll need to mix about 1 tbsp of cornstarch with 2 tbsp water. If you like your sauce thin, cut the slurry in half.
  • Soy sauce, fish sauce, and garlic chili sauce - These can usually be found in the Asian section of your supermarket. Go with low-sodium soy, if desired.
  • Broth - Chicken broth (or stock) or vegetable broth are both great options.
  • Brown sugar - We use dark, but light can be substituted.
  • Lime juice - Don't overdo it. Usually, the juice from 1 lime is enough.
  • Seasoning - We use Kashmiri chili powder, but, regular chili powder is perfectly fine. Add ground cayenne for additional heat.
  • Garnishes - Chopped scallions or chives are excellent, but also optional.

EXPERT TIP: Both soy sauce and fish sauce are high in sodium. If you like your sauce nice and salty, go with regular soy. To reduce your sodium levels, go with low-sodium soy sauce.

A person pouring soy sauce into a small skillet filled with a simmering Asian garlic chili sauce on a gas stove.

Frequently Asked Questions

Can the sauce be made in advance?

Absolutely! You can make the sauce up to 3 days in advance. The sauce is best served warm or at room temperature. If chilling for future use, allow the sauce to sit out for at least an hour, or warm gently in a small saucepan. If necessary, the sauce can be thinned with a little broth.

Is this sauce spicy?

This sauce does carry a little heat to it, but it's not overly spicy. To make it with very little heat, only go with 1 to 2 tbsp of the garlic chili sauce, and 1 tsp of chili powder, and don't use any cayenne.

What if my sauce is too thick?

The cornstarch slurry will naturally thicken the sauce for you. This can take anywhere from 15 seconds to 2 minutes. If you feel like the sauce gets too thick, simply add small amounts of broth until you reach the desired consistency. Keep in mind that the sauce will thicken more as it cools off.

What do you serve the sauce with?

Any appetizer or dish that is made even better with a dipping sauce. It's perfect for fried shrimp, dumplings, breadsticks, crackers, and sliced veggies!

A person pouring a cornstarch slurry from a small glass bowl into a stainless silver skillet filled with a simmering Asian sauce.

How To Serve

As mentioned, we love to serve this sauce warm or at room temperature.

If the sauce has been stored in the refrigerator, you'll want the sauce to come to room temperature before serving. The sauce will thicken once it has cooled off.

EXPERT TIP: If serving this as part of meal, you may want to consider providing each guest their invididual small bowl of the sauce. If serving buffet-style, allow folks to spoon out as much as they want with a small lade. This helps to prevent double-dipping.

A person holding a crispy coconut shrimp by the tail and plunging the rest of it into a bowl of Thai sweet chili sauce.

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

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

An overhead view of a colorful bowl filled with a thick Thai sweet chili sauce and topped with chopped scallions and is on a plate filled with crispy coconut shrimp.
Print Recipe
5 from 1 vote

Thai Sweet Chili Sauce

This dipping sauce is wonderful on so many levels. The recipe as written has a low to medium level of spice/heat. To reduce the spice level to very low, reduce the amount of garlic chili sauce, and chili powder, and don't use cayenne. Perfect for appetizers such as fried shrimp, dumplings, breadsticks, crackers, and cut veggies.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Condiment
Cuisine: Asian / Thai
Servings: 6
Calories: 98kcal
Author: Kris Longwell

Equipment

  • 1 medium skillet

Ingredients

  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp soy sauce
  • ½ cup chicken broth or vegetable broth
  • 1 tbsp fish sauce
  • ¼ cup garlic chili sauce
  • 1 tbsp lime juice from 1 lime
  • 2 tbsp scallions chopped, divided
  • ½ cup dark brown sugar
  • 1 tbsp chili powder
  • ½ tsp cayenne pepper optional

Instructions

  • In a small bowl, whisk together the cornstarch and water until fully combined. Set aside.
    1 tbsp cornstarch, 2 tbsp water
  • In a medium-sized saucepan over medium-high heat, add the soy sauce, broth, fish sauce, garlic chili sauce, lime juice, 1 tbsp scallions, brown sugar, chili powder, and cayenne (if using). Bring to a boil.
    2 tbsp soy sauce, ½ cup chicken broth, 1 tbsp fish sauce, ¼ cup garlic chili sauce, 1 tbsp lime juice, 2 tbsp scallions, ½ cup dark brown sugar, 1 tbsp chili powder, ½ tsp cayenne pepper
  • Reduce heat to medium and simmer for 2 minutes, stirring with a wooden spoon often.
  • Stir in the cornstarch slurry and cook, stirring constantly, until slightly thickened, about 1 to 2 minutes more.
  • Serve warm or at room temperature. Garnish with chopped scallions. If the sauce becomes too thick, thin it with a little more broth.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The sauce can be made up to 3 days in advance. Store in a jar (or container) with a lid in the fridge. Let come to room temperature (or warm on the stove) before serving. 
The sauce can be frozen for up to several months. Thaw completely and re-warm before serving. 
If the sauce has become too thick, warm it on the stove and add in small amounts of broth (1 tbsp at a time) until you've reached the desired consistency. 

Nutrition

Calories: 98kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.4mg | Sodium: 857mg | Potassium: 87mg | Fiber: 1g | Sugar: 20g | Vitamin A: 487IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

Bananas Foster

by 1 Comment

There are so many reasons to love New Orleans. This dessert is one of the top reasons.

This classic dessert originated in the world-famous Brennan's Restaurant down in the French Quarter of New Orleans back in the 1950s. It is still one of the most popular dishes in the Big Easy and you will be surprised how easy it is to make at home! Serve a big bowl of gumbo and then this dessert for a Louisiana meal you won't soon forget! Don't forget the vanilla ice cream!

An overhead view of two oval dessert dishes that are filled with bananas foster and topped with a scoop of melting vanilla ice cream and a mug of creamed coffee nearby.

How To Make Bananas Foster

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

The Ingredients You Will Need

There are just a handful of ingredients in this classic dessert. You have options when it comes to alcohol. You can keep this spirit-free by substituting vanilla extract, but, the flambéed rum is classic. Here's what you'll need to have on hand:

Butter - Unsalted.
Brown sugar - We prefer dark, but light can be substituted.
Cinnamon - Ground.
Banana Liqueur - This may require a quick trip to your liquor store. We like Drillaud. Quality makes a big difference.
Bananas - Get them slightly green. You don't want them too ripened, meaning, too soft. They should be nice and solid. They will be softened significantly during the caramelization process.
Rum - Both white and spiced (or dark) are excellent choices.
Ice cream - Homemade vanilla is best, or, your favorite purchased.

EXPERT TIP: It's important to stir the sauce constantly once the butter melts. The sauce will thicken and the sugar will dissolve into the butter.

A straight-on view of a large silver skillet filled with a simmering brown sugar and butter sauce that has a large wooden spoon resting the middle.

Tips for Making Perfect Bananas Foster

Use Ripe Bananas - Choose bananas that are ripe but not overripe. They should have a few brown spots for optimal sweetness and flavor, which will enhance the dish when cooked.

Select Quality Banana Liqueur and Rum - Use a good-quality liqueur and rum for the flambé. This will add depth and richness to the sauce. You can also experiment with a light rum for a slightly different flavor profile. White, dark, and spice rum are acceptable, just don't use the cheap variety.

Properly Caramelize the Sugar - When making the sauce, ensure that you allow the brown sugar to melt and caramelize slightly before adding the bananas. This creates a rich, caramel flavor that is essential to the dish.

Flambé with Care - When flambéing, make sure to stand back and use a long lighter or match to ignite the rum. This step adds a dramatic flair and enhances the flavor, but safety should always come first. Ensure that there are no flammable materials nearby.

Serve While Hot - The dish is best when the bananas and sauce are still hot. This will start to melt the ice cream and make the most amazing combination of flavors.

EXPERT TIP: Place the bananas into the sauce cut-side down. Then when you flip them, the tender cut-side will flambé perfectly and caramelize the tender banana.

An overhead view of a large stainless steel skillet filled with a layer of quartered bananas simmering in a thick caramel sauce on the stove.

How To Serve

It is really exciting for guests to see you flambé the bananas. Just be sure to take precautions. There is a fairly large flame that will occur. Have everyone stand back (including you).

If you want to bring the flambé table side, be sure to take the skillet over directly from the stove while the sauce is still simmering. You'll get the best flame when everything is very hot. But, be careful!

Also, have your ice cream slightly softened so scooping will be quick and easy.

We serve these in our oval individual baking dishes, but, any small-medium bowl will work. Serve with a fork or spoon, or both.

A straight-on view of a silver skillet on gas stove that is filled with simmering banana pieces in a caramel sauce and rum that is has been ignited and is flaming.

Other Classic Dessert Recipes to Try

Every great meal deserves an equally great dessert to finish off the meal. Here is a collection of some of our all-time favorites:

These are all amazing in their own way, without a doubt. But, in the meantime, isn't this classic dessert calling your name?

A person using a large silver spoon to drizzle a thin caramel sauce over a serving of bananas foster in small oval dessert dish next to a glass mug of creamed coffee.

No trip to New Orleans is complete without a reservation at Brennan's Restaurant, which, of course, includes a round of this epic dessert.

But, if you're in the mood for one of the best desserts ever created, but, not planning on heading to the Big Easy any time soon, then make it at home! It's surprisingly easy!

Impress your guests with this gorgeous and delicious dessert! Happy Mardi Gras!

An overhead view of a single serving of bananas foster in an oval white dessert dish with a spoon inserted into the side next to the caramelized bananas and ice cream.

Ready to make the best dessert this side of NOLA? 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 single serving of bananas foster in an oval white dessert dish with a spoon inserted into the side next to the caramelized bananas and ice cream.
Print Recipe
5 from 1 vote

Bananas Foster

This recipe originated in the famous Brennan's Restaurant in New Orleans. It's served tableside with an impressive flambé presentation. If replicating at home, just be careful! The flames are impressive, but stand back! Homemade vanilla ice cream puts this epic dessert over the top!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 4
Calories: 560kcal
Author: Kris Longwell

Equipment

  • 1 large (12-inch) skillet
  • Long lighter or a long match. See NOTES

Ingredients

  • 6 tbsp unsalted butter
  • ¾ cup dark brown sugar
  • ½ tsp ground cinnamon
  • ¼ cup banana liqueur
  • 4 bananas peeled and quartered
  • ⅔ cup rum white, dark, or spiced
  • vanilla ice cream for serving

Instructions

  • Add the butter, sugar, and cinnamon into a large skillet over medium-high heat. Cook, stirring often, until sugar is dissolved and the sauce is bubbling and starting to thicken, about 4 minutes.
    6 tbsp unsalted butter, ¾ cup dark brown sugar, ½ tsp ground cinnamon
  • Carefully stir in the liqueur. Place the bananas into the simmering sauce, cut side down, and cook until soft and starting to caramelize, gently flipping the bananas after about 2 minutes (cook for another 2 minutes).
    ¼ cup banana liqueur, 4 bananas
  • Pour the rum over the top (don't stir!) and then quickly ignite with a long lighter or match and flambé until all of the flames die out, usually about 45 seconds to 1 minute.
    ⅔ cup rum
  • Serve immediately with ice cream, spooning extra sauce over the ice cream and bananas.
    vanilla ice cream

Video

Notes

Watch the video for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Be sure to use an extended lighter or match. The flames could be a couple of feet high. Don't worry, they will burn off within about 1 minute. Just, be sure nothing is over the skillet, and have guests stand back if they are close. 
Be sure to ignite the rum soon after adding to the skillet. If the rum sinks into the sauce, you won't get much flame. But, the taste will still be delicious. 
Most of the alcohol will burn off, but not all of it. To serve without alcohol, you can substitute 1 tbsp of vanilla extract for the rum, but, the taste won't be as authentic. 

Nutrition

Calories: 560kcal | Carbohydrates: 73g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 15mg | Potassium: 484mg | Fiber: 3g | Sugar: 60g | Vitamin A: 601IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 1mg

Chicken Paprikash (Paprika)

by 2 Comments

The flavor in this classic Hungarian dish is gentle but deeply flavorful.

The deep red sauce may make you think it is spicy, but it's not unless you go with hot paprika or a combination of sweet and hot. Seek out Hungarian sweet paprika and you will not be disappointed. This can be made with bone-in chicken pieces or boneless chicken pieces. Serve over egg noodles or homemade spaetzle!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

An overhead view of a large black cast-iron skillet filled with chicken paprikash including a vibrant red sauce and browned chicken pieces.

How To Make Chicken Paprikash (Paprika)

The Ingredients You Will Need

As you would probably guess, the most important ingredient in this dish is the paprika. Don't go with plain grocery-store paprika. See below for more information. Once you have that in hand, everything else is very easy to find. Here's what you'll need to have on hand:

Lard - Pork lard can be found in most supermarkets or at Hispanic markets. It is commonly used in Hungarian cooking. Canola oil can be substituted.
Chicken - You have options. You'll need about 3 lbs. We love a combination of skin-on, bone-in chicken thighs and legs. But you, can also go with a whole cut-up chicken, or boneless (and skinless) chicken thighs or breasts, whole or cut into pieces.
Seasonings - Salt, pepper, and sweet Hungarian paprika. Be sure to seek out the paprika. It is what makes or breaks this dish.
Onion - Chopped.
Hungarian hot pepper - Found in the produce section of most supermarkets. See our video for reference. Banana peppers, Italian peppers, or even green bell peppers can be substituted, seeded, and chopped.
Tomatoes - Ripe plum tomatoes are perfect, or a nice, juicy fresh tomato. Canned whole tomatoes, drained and crushed by hand are a good substitute.
Stock - Broth of stock. Homemade is great, but quality store is fine.
Sour cream - Plain (whole) yogurt can be substituted.
Egg Noodles - Extra-wide are great. Homemade spaetzle is similar to the Hungarian noodle called Nokedli and is often served with the dish.

EXPERT TIP: Searing the chicken in the lard (or oil) helps to keep the chicken juicy during the simmering process. If using boneless chicken, cook until just starting to brown. The chicken will finish cooking as it simmers in the broth.

An overhead view of a bone-in chicken legs and chicken thighs with skin that have been seared and browned in a large black cast-iron skillet in lard.

Tips for Making Perfect Chicken Paprikash

Choose the Right Chicken

Cut Selection - Use bone-in, skin-on chicken pieces (like thighs and drumsticks) for the best flavor and moisture. The bones add richness to the sauce while the skin helps to keep the meat juicy during cooking. However, boneless is delicious, too.
Browning - Sear the chicken pieces in a hot skillet until they are golden brown on all sides. This step enhances the overall flavor of the dish by developing a fond at the bottom of the pan.

Use Quality Hungarian Paprika

Paprika Type - Opt for authentic Hungarian paprika for the best flavor. You can use sweet, hot, or a combination of both to achieve the desired depth and complexity. Avoid using low-quality paprika, as it can result in a dull taste.
Blooming the Spices - After browning the chicken, add the paprika to the pan and cook it briefly (about 30 seconds) before adding liquids. This blooming process releases the essential oils in the paprika, intensifying its flavor.

Create a Rich Sauce

Aromatics - Sauté onions and garlic in the same pan after browning the chicken to build a flavorful base. Once softened, add Hungarian peppers and tomatoes for additional flavor and texture.
Liquid Balance - Use a combination of chicken broth and sour cream to create a creamy, tangy sauce. Add the sour cream at the end of cooking to prevent curdling, and adjust the consistency with broth as needed.

Serve with Traditional Accompaniments

Noodles or Dumplings - Serve chicken paprikash over egg noodles, spaetzle, or dumplings to soak up the delicious sauce. Cook these according to package instructions and toss them with a bit of butter for extra flavor.
Garnishing - Finish your dish with a sprinkle of fresh parsley and a dollop of sour cream for added richness and a pop of color.

EXPERT TIP: After adding the paprika to the browned onions, be sure to allow the to sauté for another 2 minutes. This brings out the oils and flavor of the paprika and fuses it with the onion.

An overhead view of chopped onion that has been sautéed in a large black non-stick skillet and then blended with Hungarian paprika.

How To Serve

As mentioned, this dish is wonderful when served over cooked noodles. Egg noodles, or even elbow macaroni are excellent choices. If you're feeling adventurous, make homemade spaetzel. It is amazing with this dish.

If you prefer a sauce that is more like gravy, you can thicken it up by making a cornstarch slurry by combining 2 tbsp of cornstarch with ¼ cup of water. Mix and then stir in with the sour cream. Continue to stir until slightly thickened.

Leftovers are wonderful and easily be heated up in a skillet on the stove. Store leftovers in a container with an air-tight lid in the fridge for several days.

EXPERT TIP: Near the end of the cooking process, remove the chicken from the sauce and then stir in the sour cream. You'll need to whisk the sauce until the sour cream fully combines into the sauce. Place the chicken back into the sauce and spoon the sauce all over the chicken. The dish is ready at this point.

A person using a pair of metal tongs to nestle a seared chicken thigh into a large skillet of a bright red simmering sauce with other chicken pieces in the sauce, as well.

Other Weeknight Chicken Dinner Recipes to Try

Chicken is universally loved by adults and kids alike. Here is a collection of some of our favorite chicken recipes that are perfect any time of the week, but, can easily be whipped up on a busy weeknight.

These are all delicious and easy to prepare. They are family favorites, without a doubt. But, in the meantime, isn't this chicken dinner calling your name?

A close-up view of a person using a serving spoon to transfer chicken paprikash sauce over a cooked chicken leg in a shallow bowl also filled with cooked egg noodles.

This chicken dish is not difficult to make at all and comes together in about 45 minutes.

You will want to seek out the Hungarian paprika, however. We order online and then use it up within a couple of months. This dish is so good we make it a least once a month.

And if it looks like it's overly spiced, trust us, it's not. The deep red color comes from the flavorful (but mild) sweet paprika. If you want some heat, add in some hot paprika, but, remember, a little goes a long way.

You may also enjoy our Hungarian Goulash. It's authentic and stick-to-your-bones delicious!

But, this chicken dish is truly a winner!

A straight-on view of two shallow white bowls filled with a serving of chicken paprikash over cooked egg noodles.

What to Serve with Chicken Paprikash

Here are some side dishes that you could serve along with the chicken paprika. However, the dish (with the noodles) is really a meal in and of itself. But, here are some other possible side dishes:

No matter how you serve it, the centerpiece of this feast is beautiful, filling, and incredibly delicious. An instant family favorite!

An overhead view of a white shallow bowl holding a serving of chicken paprikash which included two pieces of cooked chicken and topped with a bright red paprika sauce with tomatoes.

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 shallow white bowl that is filled with a serving of chicken paprikash and cooked egg noodles garnished with chopped Italian parsley.
Print Recipe
5 from 1 vote

Chicken Paprikash (Paprika)

This chicken dinner is about as flavorful as it gets. Seek out the Hungarian sweet paprika and the dish comes together easily. If you prefer, use boneless chicken (thighs or breasts) and leave them whole or cut them into bite-sized pieces. The flavors are deep, but not spicy at all.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Entree
Cuisine: Hungarian / American
Servings: 4
Calories: 594kcal
Author: Kris Longwell

Equipment

  • 1 large (12-inch) skillet

Ingredients

  • Olive oil optional
  • 3 lbs chicken pieces see NOTES
  • Salt and pepper
  • ¼ cup lard or canola oil
  • 1 medium onion chopped, about 1 cup
  • 3 tbsp Hungarian sweet paprika
  • 1 Hungarian hot pepper seeded and chopped
  • 2 plum tomatoes roughly chopped
  • 2 cups chicken broth
  • ½ cup sour cream
  • 2 tbsp Italian parsley chopped, for garnish (optional)

Instructions

  • Lightly brush the chicken all over with oil (olive, canola, or vegetable). Sprinkle salt and pepper all over the chicken.
    Olive oil, 3 lbs chicken pieces, Salt and pepper
  • Heat the lard (or oil) in a large skillet over medium heat.
    ¼ cup lard
  • Add the chicken, skin-side down, and cook (moving the chicken around occasionally to help prevent sticking) for about 5 minutes, or until the skin is golden. Flip and cook for another 4 to 5 minutes. Transfer the chicken to a platter and set aside.
  • Tilt the skillet to the side and use a spoon to remove all but about 2 tbsp of the lard (or oil) into a heatproof bowl. Discard safely.
  • Over medium-high heat, add the onions and sauté until very soft and starting to brown, about 10 minutes.
    1 medium onion
  • Stir in the sweet paprika and cook for another 2 minutes, stirring occasionally.
    3 tbsp Hungarian sweet paprika
  • Add the peppers and tomatoes and sauté for 1 minute. Stir in the broth and bring to a boil. Nestle the chicken (and accumulated juices) into the broth, lower the heat to medium, partially cover the pan, and simmer for 20 to 25 minutes.
    1 Hungarian hot pepper, 2 plum tomatoes, 2 cups chicken broth
  • While the chicken is simmering, bring a pot of salted water to a boil. Cook the noodles until al dente, usually about 8 to 9 minutes (check packaging directions).
  • Remove the chicken to a clean platter. Stir in the sour cream and whisk until all lumps are gone. Return the chicken to the sauce and simmer for another couple of minutes. Drain the pasta. Serve the chicken with sauce over the cooked noodles. Garnish with chopped parsley, if desired.
    ½ cup sour cream, 2 tbsp Italian parsley

Video

Notes

If you liked the video, please subscribe to our YouTube channel. 
You have options for the chicken. You can go with a whole chicken that has been cut into 8 pieces. You can use bone-in, skin-on chicken pieces, such as legs and thighs. Boneless, skinless chicken is a great option, too. Boneless, skinless chicken breasts or thighs can be used, whole or cut into pieces. Sear them just as you would the bone-in pieces. You'll only need to simmer them in the sauce for 15 to 20 minutes. 
Leftovers are wonderful and will keep (covered) in the fridge for up to 5 to 6 days. It can also be frozen for up to 2 to 3 months. Reheat on the stove in a skillet over medium until heat through. You may need to add a little more broth to reach the desired consistency. 

Nutrition

Calories: 594kcal | Carbohydrates: 9g | Protein: 46g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 193mg | Sodium: 614mg | Potassium: 743mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3631IU | Vitamin C: 14mg | Calcium: 89mg | Iron: 4mg

Udon Noodle Soup with Pork

by Leave a Comment

There is just something so comforting about a bowl of homemade soup. And this one checks all the right boxes.

A soup like this needs a wonderful broth as a base for all the other components. We go with a slow-cooked beef broth with a hint of ginger and cinnamon. This is a comfort soup just like homemade chicken pho is. The extra-large udon noodles are delicious and fun to gobble up.

A straight-on view of two colorful Asian soup bowls filled with servings of udon soup with pork topped with hard boiled eggs and chopped scallions.

How To Make Udon Noodle Soup with Pork

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 soup are not hard to find, except you may need to run to your local Asian market to pick up the udon noodles and the enoki mushrooms. Or, you can easily replace them with easy-to-find substitutions. Here's what you'll need to have on hand:

For the Broth

Beef short ribs - Or any kind of meat beef shanks. Available in the meat section of most well-stocked supermarkets or at your local meat market.
Onions - Yellow or red, quartered.
Carrot - Medium-sized, peeled and cut into chunks.
Cinnamon sticks - These can be found in the spice section of most supermarkets. We don't recommend ground cinnamon.
Ginger - Fresh is best. Peeled and cut into chunks.

For the Soup

Udon noodles - We recommend the "extra large" variety. They can be found at Asian markets or online. If you can't get your hands on them, any type of Asian noodle will work. Egg noodles can be substituted, too.
Pork tenderloin - Most tenderloin packages include two tenderloins. You'll just need one. Chicken, beef, or even tofu can be substituted.
Carrots - Peeled and julienned. Use a mandolin on the julienne setting, or simply slice it into thin strips with a sharp knife.
Mushrooms - We use fresh shiitake mushrooms and enoki mushrooms, which can be found at Asian markets. Any mushroom will work if you can't get your hands on enoki, or even shiitake. Sliced button mushrooms will work!
Ginger - Fresh is best. Finely chopped or grated on a box grater.
Red chiles - Thai red chilis are wonderful. They can be found at many well-stocked supermarkets in the produce section, produce markets, or at Asian markets. Serrano or jalapeño peppers can be substituted.
Mirin - Japanese sweet cooking wine. Substitute mirin with Sherry, white wine (ie, Chardonnay), rice vinegar, or Chinese cooking wine.
Soy sauce - Regular or low sodium.
Cabbage - Chinese cabbage, bok choy, or green cabbage. Chinese cabbage can be found in Asian markets.
Garnish - Chopped scallions and toasted sesame seeds.

EXPERT TIP: Fresh enoki mushrooms typically come in bunches that connect at the base. Cut away the tough base and then separate the long thin mushrooms into smaller bunches. The enoki will reduce as they cook, so don't cut them into small bunches.

A person placing a handful of uncooked enoki mushrooms into a large skilet filled with simmering beef broth with sliced shiitake mushrooms, ginger, and carrot slivers.

Tips for Making Perfect Udon Soup with Pork

Make the Broth - Every great soup starts with a great broth. We love the beef broth version in the recipe, but you can go with traditional chicken stock, beef stock, or even vegetable stock. The stock can be made days in advance.

Go with Quality Udon - If possible, seek our jumbo udon noodles. They can be found in Asian markets. Dried udon noodles aren't as big (usually), but are still delicious. Cook according to package directions. Don't overcook them, or they will get mushy.

Briefly Freeze the Pork - Freeze the tenderloin for about 30 minutes before slicing. This makes this step much easier. Cut against the grain. Season with salt and pepper, or, marinate the pork in soy sauce, ginger, and garlic.

Don't Overcook the Eggs - For authentic taste and texture, you'll want a semi-hard egg. Don't overcook them or they will be hard and rubbery. Follow the instructions closely in the recipe and you'll have perfect eggs.

EXPERT TIP: Any type of cabbage will work. You can find Chinese cabbage at Asian markets. Baby bok choy is another excellent option that can be found in the product section of most supermarkets. Place the leaves in the simmering broth and simmer until they wilt somewhat, usually about 1 to 2 minutes.

A person placing Chinese cabbage leaves into a large skillet that is filled with a simmering beef broth, udon noodles, and sliced mushrooms.

How To Serve

You'll want to serve this soup in a large and wide soup bowl.

Have chopsticks available for those who prefer them, but, spoons are necessary to capture the broth.

Don't add the chopped scallions and toasted sesame seeds until just before serving. If desired, have hot chili oil available for guests who prefer a little heat in their soup.

EXPERT TIP: If using fresh udon noodles, you'll need to cook them in boiling water for only 4 minutes. Do NOT overcook them. If you do, they will start to fall apart. If using dried, cook according to the package directions. You can prepare the noodles in advance and toss them (after draining) in a little olive oil to keep them from sticking together.

A close-up view of cooked udon noodles being transferred from a metal colander into a large skillet filled with a simmering beef broth with mushrooms and slivers of carrots.

Other Broth Soup Recipes to Try

There is just something extra comforting about a soup that has a base of homemade broth. Here is a collection of some of our favorites:

These are all amazing and classic in their own way. But, in the meantime, isn't this skillet full of comfort calling your name?

A view of a large stainless steel skillet filled with udon soup with pork with several cooked Chinese cabbage leaves and sliced mushrooms visible within the soup.

What To Serve with Udon

This udon soup is very filling. It's perfect on a chilly day for a very satisfying lunch.

When serving guests, if desired, serve in smaller soup bowls as a first course. We love to serve this with a big platter of sautéed baby bok choy.

Sake is the perfect wine, but any white wine (dry or sweet) pairs nicely with the deep flavors of the soup.

A straight-on view of a large shallow colorful bowl filled with udon noodle soup with pork including two halves of hard boiled eggs and Chinese cabbage in the soup.

If you love a heartwarming soup as much as we do, this soup will make you very happy.

Probably the most important part of this comforting component of this soup is the broth. Remember, it can be made several days in advance. We recommend making it and then chilling it. This makes removing any congealed solid fat on the surface super easy.

This is one of our favorite soups and you can adjust the filling to your own tastes! And, is often the case, it's even better the next day!

And those extra-large noodles are so satisfying!

A close-up view of a pari of chop sticks being used to lift up cooked udon noodles from a bowl of udon soup with pork.

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 straight-on view of a large shallow colorful bowl filled with udon noodle soup with pork including two halves of hard boiled eggs and Chinese cabbage in the soup.
Print Recipe
No ratings yet

Udon Noodle Soup with Pork

This soup is so comforting and it's all because of the deeply flavorful broth. The broth can be made up to 3 days in advance. Chill and then easily scrape off any congealed fat from the surface of the broth. Udon noodles can be found in Asian markets or online. Adapt the soup components to your tastes.
Prep Time15 minutes
Cook Time20 minutes
Cooking and chilling broth6 hours
Total Time6 hours 35 minutes
Course: Appetizer or Soup
Cuisine: Japanese
Calories: 645kcal
Author: Kris Longwell

Equipment

  • 1 Large pot 8 QT, for simmering the broth
  • 1 Large skillet 12-inch, or stock pot for preparing the soup

Ingredients

For the Broth (Do Ahead)

  • 4 lbs beef short ribs or beef shanks
  • 2 medium onions peeled and quartered
  • 1 medium carrot peeled and cut into chunks
  • 1 medium cinnamon stick don't use ground
  • 1 3-inch piece ginger fresh

For the Soup

  • 1 lb pork tenderloin
  • 4 whole eggs
  • ½ lb Udon noodles fresh, or ¼ lb dried noodles
  • 2 quarts beef broth
  • 1 large carrot peeled and julienned
  • 3½ oz shiitake mushrooms stems removed and sliced
  • 5 oz enoki mushrooms cut into smaller portions (if connected)
  • 1 tbsp ginger fresh, minced
  • 2 red chilis
  • ¼ cup mirin
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp Kosher salt
  • 2 medium Chinese cabbage or baby bok choy
  • 2 bunches scallions chopped, plus extra for garnish
  • 2 tbsp sesame seeds toasted

Instructions

Do Ahead - Prepare the Broth

  • In a large pot, add the short ribs, onions, carrots, cinnamon stick, and ginger. Cover with 2½ quarts (10 cups) of water and bring to a boil. Lower the heat and simmer, stirring occasionally, for 3 hours. Add more water if needed to keep the ingredients covered. Let cool, remove the bones, pull off the meat, and keep for another use. Strain into a pot and chill for 3 hours, or overnight. Use a spoon to remove any solid, congealed fat from the surface. Store the broth until ready to use.
    4 lbs beef short ribs, 2 medium onions, 1 medium carrot, 1 medium cinnamon stick, 1 3-inch piece ginger

Make the Soup

  • Place the pork in the freezer for about 20 minutes.
    1 lb pork tenderloin
  • To cook the eggs, add enough water to a pot to cover the eggs. Bring to a boil and then gently lower the eggs into the water. Boil for exactly 8 minutes then remove with a slotted spoon and place in a bowl filled with cool water. Set aside.
    4 whole eggs
  • Bring a pot of water to a boil over high heat. If using fresh udon, carefully add the udon and boil for about 1 minute. If using dried, cook until just tender, usually about 5 to 7 minutes. Drain into a colander and rinse with cool water. Set aside.
    ½ lb Udon noodles
  • Remove the pork from the freezer and slice it against the grain into thin slices, then cut those slices into smaller strips. Set aside.
  • Add the broth to a large skillet (or pot) and bring to a simmer.
    2 quarts beef broth
  • Increase the heat to high, and add the carrots, shiitake and enoki mushrooms, ginger, chilis, mirin, soy sauce, sugar, and salt, and bring to a boil. Lower the heat to medium and simmer for 5 minutes. While the soup is simmering, peel the eggs.
    1 large carrot, 3½ oz shiitake mushrooms, 5 oz enoki mushrooms, 1 tbsp ginger, 2 red chilis, ¼ cup mirin, 2 tbsp soy sauce, 1 tsp sugar, 1 tsp Kosher salt
  • Add the pork and cook for another couple of minutes. Stir in the cooked noodles, cabbage, and scallions. Simmer until the cabbage has started to wilt, about another 3 minutes.
    2 medium Chinese cabbage, 2 bunches scallions
  • Remove from the heat and remove the chilis. Taste and add more soy (or salt) if desired. Ladle into bowls. Slice the eggs in half and place them on top of the soups. Garnish with additional chopped scallions and sesame seeds.
    2 tbsp sesame seeds

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. 
If you can't find udon noodles or enoki mushrooms, go with any type of ramen noodles, rice noodles, or even egg noodles. Use your favorite type of mushrooms for the soup.
Leftovers will keep in the fridge (covered) for up to 1 week. Reheat on the stove over medium heat until simmering and heated through. 

Nutrition

Calories: 645kcal | Carbohydrates: 128g | Protein: 210g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 621mg | Sodium: 702mg | Potassium: 752mg | Fiber: 33g | Sugar: 64g | Vitamin A: 798IU | Vitamin C: 199mg | Calcium: 918mg | Iron: 53mg

Crab Cake Benedict

by 1 Comment

This brings two culinary classics together for one unforgettable dish.

Crab cakes, from Southern-style to New England-style, are delicious and exploding with flavor. Bring it together with a perfectly poached egg, a toasty English muffin, and amazing easy hollandaise sauce and you'll have a brunch dish that your guests will be talking about for a very long time.

A close-up view of an untouched crab cakes egg Benedict with hollandaise flowing over the top of the poached egg and pooling on a white plate.
[feast_advanced_jump_to]

The Ingredients You Will Need

In our opinion, this is one of those "special occasion" dishes mainly because it's pretty spectacular, and, let's be honest, lump crab meat isn't cheap. But, you have options. Here's what you'll need to have on hand:

For the Crab Cakes

Butter - Unsalted.
Onion - Chopped.
Bell pepper - We recommend chopped red bell pepper, but green, yellow, or orange will all work. Or, a combination of any of them!
Garlic - Minced.
Parsley - Fresh, Italian flat-leaf. Chopped.
Crab Meat - We prefer lump crab meat, but you can go with crab meat from the claws and legs. Jumbo lump crab is very expensive and not ideal for crab cakes. We don't recommend canned crab meat.
Eggs - You'll need one for the crab cakes, and two for dredging.
Mayonnaise - Homemade is good, but, store-bought is great (and binds a little better than homemade).
Dijon - Regular, or deli-style (we go with regular).
Red wine vinegar - You can substitute white wine vinegar, champagne vinegar, or in a pinch, apple cider vinegar.
Capers - Non-pareils are best (they are smaller).
Worcestershire sauce
Hot sauce - Tabasco, Louisiana, or Crystals are all great choices.
Seasonings - Old Bay, salt, and pepper.
Breadcrumbs - Panko is recommended, but Italian fine breadcrumbs are a good choice, too.
Oil - For frying. Vegetable oil is ideal.

For the Poached Eggs

Eggs - Room temperature is best, but not 100% necessary.
Vinegar - Distilled white wine is perfect. You'll need just a drop per egg.
Water - You'll create a spinning vortex with the handle of a wooden spoon once the water starts to boil. You'll also need a bowl of warm water to hold the poached eggs.

For the Easy Hollandaise Sauce

Butter - Unsalted.
Egg yolks - Preferably room temperature.
Seasonings - Cayenne pepper, salt, and pepper.
Warm water - As needed to reach the perfect consistency.

How To Make Crab Cake Benedict

EXPERT TIP: Before frying your crab cakes, you'll want to get the oil to a temperature of about 330°F. This will get the breading nice and golden, but not too fast. If you don't have a thermometer, toss a piece of bread in the oil. If it browns in about 10 to 15 seconds, the oil is just right. If it browns too quickly, it's too hot. If it takes more than 10 seconds, it's not 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.

Tips for Making Perfect Crab Cake Benedict

Make Flavorful Crab Cakes

Quality Crab Meat - Use fresh or high-quality crab meat found in the seafood department of most well-stocked supermarkets. We don't recommend canned crab. for the best flavor.
Chill Before Cooking - After forming the crab cakes, refrigerate them for at least 30 minutes before cooking. This helps them hold their shape while frying and enhances the flavors.

Prepare Easy Blender Hollandaise Sauce

Simple Ingredients - In a blender, combine egg yolks, lemon juice, salt, and a pinch of cayenne. Blend briefly, then slowly drizzle in melted butter while blending until the sauce is smooth and creamy. Add warm water to reach the desired consistency.
Keep Warm - To maintain the sauce’s warmth and prevent it from thickening too much, place the blender container in a warm water bath or set it aside in a warm spot while you prepare the rest of the dish.

Master Vortex-Style Poached Eggs

Create the Vortex - In a pot of simmering water, use a spoon to create a gentle vortex before adding the eggs. This swirling motion helps the egg whites wrap around the yolk, resulting in beautifully shaped poached eggs.
Timing - Poach the eggs for about 3-4 minutes for a runny yolk. Use a slotted spoon to remove them and gently place them on a paper towel to drain excess water. Or, store them briefly in a bowl of warm water (no longer than 10 minutes).

Assemble with Care

Mise en Place - Once the crab cakes are made, have everything else in place (mise en place) and ready to go. Have the water boiling (for the poached egg), your blender ready with the ingredients (for the hollandaise sauce), and the English muffins cut and ready to toast. You'll want to work quickly so everything is served warm and fresh.
Layering - Start with the toasted muffin halves, place the crab cake on top, add the poached egg, and generously drizzle with hollandaise sauce. Garnish with fresh herbs like chives or parsley for an elegant touch.

A silver slotted spoon lifting up holding two fluffy poached eggs over a pan full of hot steaming water.

How To Serve

We've mentioned this before, but, it's important to be prepared for all of the components of this egg benedict. It's a bit of a "crunch time" right before serving, but, if you plan in advance, it's a snap.

Once the crab cakes are about ready, be sure your water is boiling and your eggs are ready to go. Do the same with the hollandaise sauce, and then have your English muffins sliced and ready to toast.

Pour the hollandaise sauce into a small pitcher (or jar) and if it thickens, simply add some of the egg poaching water (while it's hot) to maintain a pourable consistency. Keep the poached eggs in warm water. Cover the crab cakes with foil to keep them warm (or in a low-temperature oven).

A close-up view of hollandaise sauce being poured from a small white pitcher onto a poached egg that is resting on top of a crispy crab cake and the bottom of an English muffin.

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

A straight-on view of two crab cake Benedict servings on a single white dinner plate with a tall glass of orange juice and a bowl of fruit in the background

What To Serve With Crab Cake Benedict

This dish is quite filling, so you don't need a lot more to fill your guest up.

However, if you prefer to serve this buffet style, you can let folks build their own and give them more options to fill their plates.

Fresh fruit is always perfect for breakfast and brunch. A side of breakfast potatoes or diner-style hash browns is classic and delicious.

Juice and coffee are standard. And, if so desired, we love to create a mimosa bar with freshly squeezed fruit juice with the option of guests adding their own Champagne.

EXPERT TIP: Allow the eggs to sit in the hot water (after you've removed them from the heat source) for 3 minutes for a runny yolk. For a yolk that's less runny, let them rest for 4 to 5 minutes. We love a runny yolk, but, remember, guests with a compromised immune system will most likely need their eggs cooked through. Check with everyone first.

There is just something extra special about this dish. It is stunning on the plate.

It truly has that "special occasion" feel about it.

And then when your guests take that first bite. Wow. Heavenly!

A close-up view of a half-eaten crabs cake Benedict on a white dinner plate sitting in a pool of egg yolk with a fork resting nearby.

Other Classic Brunch Recipes to Try

Ready to make the best brunch dish this side of Baltimore? 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 fork being used to break open a poached egg that is resting on top of a crab cake that is on the bottom of a toasted English muffin.
Print Recipe
5 from 1 vote

Crab Cake Benedict

If you love crab cakes and eggs benedict, you will flip for this dish. When forming the crab cakes, resist making them too thick. Once the breading is on, it will be even thicker. You want a want a nice ratio of egg, crab cake, and sauce. Be sure to have all of the components ready to quickly prepare once the crab cakes are made. Then, everything will come together quickly and served nice and warm!
Prep Time20 minutes
Cook Time15 minutes
Resting time10 minutes
Total Time45 minutes
Course: Breakfast / Brunch
Cuisine: American / French
Servings: 4
Calories: 752kcal
Author: Kris Longwell

Equipment

  • 1 medium skillet for sautéing
  • 1 large sturdy skillet for frying
  • 1 pot for stirring the egg the poached eggs
  • 1 Blender for making the easy hollandaise sauce

Ingredients

For the Crab Cakes

  • 2 tbsp unsalted butter
  • ½ cup onion chopped
  • ½ cup red bell pepper seeded and chopped
  • 3 cloves garlic minced
  • 8 oz lump crab meat picked over for cartilage or shells
  • 2 tbsp Italian parsley chopped
  • 3 whole eggs divided, lightly beaten
  • ⅓ cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp capers drained, non-pareil
  • 1 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce
  • 1 tsp Old Bay seasoning
  • ¾ tsp Kosher salt
  • ½ tsp black pepper
  • 2½ cups Panko breadcrumbs plus more, if needed
  • vegetable oil for frying

For the Vortex-Style Poached Eggs

  • 8 whole eggs
  • 1 tbsp white wine vinegar

For the Eggs Benedict

  • 2 cups hollandaise sauce click the link for the easy recipe
  • 4 English muffins split in half
  • 1 tsp paprika for garnish
  • 2 tbsp chives snipped, for garnish

Instructions

Make the Crab Cakes

  • Melt the butter in a large skillet or medium heat. Add the onion and bell pepper and cook until softened, about 4 minutes. Stir in the garlic and sauté for another 30 seconds. Place in a bowl and set aside to completely cool (can cool in the fridge to expedite this).
    2 tbsp unsalted butter, ½ cup onion, ½ cup red bell pepper, 3 cloves garlic
  • Add to the sautéed vegetables, the crab meat, parsley, ½ cup Panko breadcrubmbs, 1 egg, mayonnaise, Dijon, capers, red wine vinegar, Worcestershire sauce, hot sauce, Old Bay, salt, and pepper. Stir until completely combined. We recommend allowing the mixture to chill in the fridge for 30 minutes (or up to overnight).
    8 oz lump crab meat, 2 tbsp Italian parsley, 3 whole eggs, ⅓ cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp capers, 1 tbsp red wine vinegar, 1 tbsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp Old Bay seasoning, ¾ tsp Kosher salt, ½ tsp black pepper
  • Remove the crab mixture from the fridge. Place the remaining 2 lightly beaten eggs in a shallow bowl and add 1 tbsp water. Stir to combine. In another shallow bowl, add 2 the remaining cups of the Panko.
    2½ cups Panko breadcrumbs
  • Form the crab cakes into patties about ½-inch thick and about the diameter of your English muffin bottom (about 2½ inches). Use a metal spatula (or your fingers) to carefully place the formed cake into the egg wash, and gently turn it over until fully coated. Lift out of the egg wash and allow the excess to drip away. Place the cake into the Panko breadcrumbs and carefully flip until completely coated. (You can use a spoon to help). Repeat with the remaining crab cakes. Place on a parchment paper-lined baking sheet and chill for 30 minutes. (You may need to replenish your Panko if doing 8 cakes).
  • Meanwhile, add the oil to a sturdy skillet and heat over medium-high heat until it reaches 330°F, or until a piece of bread tossed in turns golden after about 10 seconds.
    vegetable oil
  • Remove the chilled crab cakes from the fridge and use a metal spatula to gently lower the cakes into the hot oil. Fry until golden brown all over (flipping a time or two). This usually takes about 7 to 9 minutes. Place on a plate lined with a paper towel.

Make the Crab Cake Eggs Benedict

  • While the crab cakes are chilling in the fridge (before frying), bring a pot of water to a boil.
  • Working in batches, crack each egg into small bowls (or any kind of vessel that will hold 1 egg). Drizzle a drop of the white vinegar over the tops of each egg.
    8 whole eggs, 1 tbsp white wine vinegar
  • Use the handle of a wooden spoon to create a vortex in the boiling water by stirring vigorously in a circular motion. Once the water is swirling, swiftly transfer the eggs into the water. Turn off the heat and allow the eggs to rest in the hot water for 3 minutes (for a runny yolk) or 5 minutes for a less runny yolk.
  • Meanwhile, add water to a medium-sized bowl and heat in the microwave until warm (or use hot tap water). Use a slotted spoon to lift the eggs from the hot vortex water in the pot and transfer them to the warm water in the bowl. Repeat the entire process with the remaining eggs.
  • Melt the butter for the Easy Hollandaise and add the remaining ingredients into a blender. Follow the steps for making the sauce. Set aside and add more hot water (from the vortex pot) if the sauce is too thick (it will thicken as it sits.
    2 cups hollandaise sauce
  • Toast the English muffins.
    4 English muffins
  • Place the toasted muffins on a plate. Top each with a crab cake, then use a slotted spoon to carefully transfer the poached eggs from the warm water to the tops of each crab cake. Pour hollandaise sauce over the tops of the poached eggs, and garnish with paprika and chives. Serve at once.
    1 tsp paprika, 2 tbsp chives

Video

Notes

The crab cakes can be made an hour (or two) in advance. Keep them warm (and crisp) in a low-temp oven (250°F) until ready to serve. 
Be sure to look at the Easy Hollandaise Sauce recipe before you get started. The eggs and hollandaise sauce should be prepared around the same time. You can gently reheat the hollandaise sauce on the stove over low heat with the addition of a little water. You can also add the hot water from poaching the eggs to get the sauce to your desired consistency. 
Even if only serving two people, we make the recipe as is except with half the eggs and muffins and freeze the extra crab cake mixture. 
The crab cakes can be frozen (cooked or uncooked) for up to 2 months. Thaw and reheat in the oven or preferably in hot oil. 

Nutrition

Calories: 752kcal | Carbohydrates: 70g | Protein: 25g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 903mg | Potassium: 458mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1359IU | Vitamin C: 36mg | Calcium: 166mg | Iron: 4mg

Chana Masala

by 1 Comment

There is just something magical about homemade Indian food. And this is one of our favorites.

This dish will require you to take a fun trip to your local Indian food market, however, you can find them online, too. Making the chana masala powder from scratch is easy (once you have the ingredients), and it takes the flavor to the next level. It is similar to garam masala, but with a fruity note. Made even better when served with homemade poori (Indian fried puff bread). 

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A straight-on view of a bowl of homemade chana masala toped with chopped cilantro and two slivers of red onion with homemade poori bread nearby.

How To Make Chana Masala

The Ingredients You Will Need

You will need to make a fun-filled trip to an Indian market to get many of these ingredients, but, it's fun and don't worry, they have a long shelf life. Here's what you'll need to have on hand:

For the Chana Masala Powder

Coriander seeds
Cumin seeds - Jeera
Black peppercorns - Whole
Cloves - Whole
Cardamom pods- Black
Cinnamon sticks- Preferably Indian
Fennel seeds
Kashrmiri peppers- Dried, stems and seeds removed
Aamchur powder- Dried mango powder, also spelled: amchoor and amchur
Kasoori methi- Dried fenugreek leaves
Turmeric powder

For the Chana Masala

Dried chickpeas - Preferably white
Water - For soaking
Black tea bag - Optional, but adds nice color and flavor
Oil - Canola, vegetable, olive oil, or ghee
Cardamom pods - Black
Bay leaf - Preferably Indian
Cinnamon sticks - Preferably Indian
Mace - This comes from the outer covering a whole nutmeg
Onion - Chopped red or yellow
Green chili - Indian green chili, or Serrano
Turmeric powder
Garlic ginger paste
Salt - Table salt or Kosher
Chana masala powder - Homemade (preferred) or purchased.
Tomatoes - Roughly chopped (they will be puréed)
Cilantro - Chopped

EXPERT TIP: You'll want the onions, bay leaf, cinnamon sticks, and mace to cook until the onions have started to brown slightly. Keep the whole bay leave, cinnamon stick, and mace in the sauce until the very end. It's traditional to leave them in the sauce.

An overhead view of a large, deep skillet filled with chopped red onions, a bay leaf, several cinnamon sticks, mace, and chopped green pepper being sautéed.

Tips for Making Perfect Chana Masala

Prepare Chana Masala Powder

Spice Selection - Create a homemade chana masala powder using spices like cumin seeds, coriander seeds, black pepper, cloves, cinnamon, and dried mango powder (amchur). Toast the whole spices in a dry pan until fragrant before grinding them to enhance their flavors.
Balancing Flavors - Adjust the proportions of the spices based on your taste preferences. For example, adding more amchur will give a tangy flavor, while increasing cumin will add earthiness.

Soak and Cook the Chickpeas Properly

Soaking -If using dried chickpeas, soak them in water overnight or for at least 8 hours. This not only reduces cooking time but also improves the texture of the chickpeas.
Cooking Method - Cook the soaked chickpeas in a pressure cooker or stovetop until they are tender but not mushy. If you prefer canned chickpeas, rinse and drain them thoroughly before using.

Layering and Balancing Flavors

Adding Spices - Add your homemade chana masala powder along with other spices like turmeric and red chili powder after the tomatoes have cooked down. This helps to bloom the spices and release their essential oils.
Finishing Touches - Once the chickpeas are added, let the dish simmer to allow the flavors to meld. Adjust seasoning with salt and cilantro. Garnish with additional fresh cilantro, onion slices, and yogurt (optional) before serving.

A person transferring homemade chana masala powder from a small glass bowl into a large deep skillet filled with simmering puréed tomatoes, onions, and spices.

This dish is hearty and makes a wonderful main dish. However, it can also serve as a first course to a dish with a protein, such as Tikka Chicken Masala.

We love to serve the chana directly from the pot into individual serving bowls.

If you have the time, make a batch of poori (puri) which is Indian puffed fried bread. It is traditional and perfect for scooping up the chickpeas and amazing sauce.

Three images with the first being soaked chickpeas being transferred into a large skillet filled with simmering puréed tomatoes, and then the soaking broth being poured in, and then a wooden spatula being used to stir the mixture.

Other Amazing Indian Recipes to Try at Home

We love to make authentic Indian cuisine at home. We are building our recipe collection and will keep adding to it. Here are some of our all-time favorites:

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

An overhead view of a large, deep skillet filled with chana masala with cooked chickpeas visible and chopped cilantro scattered on top.

If you love Indian food or are interested in giving it a try, this is the perfect recipe to get you started.

The flavors are classic and incredibly layered. And, it's meatless and healthy.

Leftovers are even better the next day. We can't rave about this incredible dish enough! Don't forget to make the homemade poori!

An overhead view of a white bowl sitting on a white plate with a serving of homemade chana masala in the bowl topped with chopped cilantro and onion slivers and several pieces of Indian puff bread nearby.

Ready to make the best Indian 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 white bowl holding a serving of chana masala topped with chopped cilantro and two slivers of red onion and a gold spoon next to the bowl.
Print Recipe
5 from 1 vote

Chana Masala

Chana Masala is a beloved Indian and Pakistani dish that is comprised of slowly simmered chickpeas that are melt-in-your-mouth tender and are simmered in a classic Indian sauce. Make a trip to your local Indian market or order the hard-to-find ingredients online. It's fun and incredibly delicious!
Prep Time15 minutes
Cook Time40 minutes
Soaking time8 hours
Total Time8 hours 55 minutes
Course: Entree
Cuisine: Indian / Pakistani
Servings: 4
Calories: 340kcal
Author: Kris Longwell

Equipment

  • 1 large, deep skillet

Ingredients

Do Ahead - Make the Chana Masala Powder

  • ¼ cup coriander seeds
  • ¼ cup cumin seeds
  • 2 tsp black peppercorns
  • 1 tsp whole cloves
  • 2 black cardamom pods
  • 2 1-inch cinnamon sticks
  • 1 tsp fennel seed
  • 6 medium dried kashmiri chilis
  • 2 tbsp aamchur powder
  • 2 tbsp kasoori methi
  • 1 tbsp turmeric powder

For the Chana Masala

  • 1¼ cups dried chickpeas preferably white
  • 4 black cardamom pods divided
  • 1 black tea bag optional
  • Kosher salt
  • 2 tbsp vegetable oil or canola, or olive oil
  • 1 bay leaf
  • 2 1-inch cinnamon sticks
  • 1 piece mace
  • 1 cup onion red or yellow, chopped
  • 1 green chili chopped
  • 1 tsp Kosher salt
  • ½ tsp turmeric powder
  • ¼ cup garlic ginger paste
  • ¼ cup chana masala powder
  • 3 medium tomatoes quartered and puréed, about 2 cups
  • 2 cups chickpea simmering water plus a little extra
  • ¼ cup cilantro chopped, save some for garnish
  • sliced red onion for garnish, optional

Instructions

Make the Chana Masala Powder

  • In a large skillet over medium-high heat, add the coriander seeds, cumin seeds, peppercorns, cloves, cardamom pods, cinnamon sticks, and fennel seeds. Cook, stirring often, until crackling (just a little) and aromatic, about 4 minutes.
    ¼ cup coriander seeds, ¼ cup cumin seeds, 2 tsp black peppercorns, 1 tsp whole cloves, 2 black cardamom pods, 2 1-inch cinnamon sticks, 1 tsp fennel seed
  • Add the dried chilies and cook, stirring often, until they have crisped up somewhat, usually 3 to 4 minutes.
    6 medium dried kashmiri chilis
  • Carefully transfer to a spice grinder (or clean coffee grinder) and grind to a fine powder. You may need to do this in batches. Transfer to a small bowl and mix in the aamchur powder, kasoori methi, and turmeric powder. Place in an air-tight container (or jar) until ready to use.
    2 tbsp aamchur powder, 2 tbsp kasoori methi, 1 tbsp turmeric powder

Make the Chana Masala

  • Place the chickpeas in a large bowl and pour in enough water to cover the chickpeas by a couple of inches. Let soak overnight.
    1¼ cups dried chickpeas
  • Drain the chickpeas and place in a large pot (or stock pot). Add 2 black cardamom pods, a black tea bag (if using), and 1 tsp salt. Add enough water to cover by 2 inches. Bring to a boil, and then lower the heat to low and simmer, stirring occasionally, for about 1½ to 2 hours, or until the chickpeas are very tender and can easily be squished between your fingers. Drain into a colander into a bowl (you'll need most of the liquid for later use). Set aside.
    4 black cardamom pods, 1 black tea bag, Kosher salt
  • Heat the oil in a large skillet over medium-high heat. Add the bay leaf, cinnamon sticks, 2 black cardamom pods, and the mace and stir until aromatic and beginning to crackle a little, about 4 minutes.
    2 tbsp vegetable oil, 1 bay leaf, 2 1-inch cinnamon sticks, 1 piece mace
  • Add the onion and green chili and cook until starting to brown, about 8 to 10 minutes.
    1 cup onion, 1 green chili
  • Stir in the 1 tsp salt, turmeric, and garlic ginger paste and cook, stirring often, for 3 minutes.
    1 tsp Kosher salt, ½ tsp turmeric powder, ¼ cup garlic ginger paste
  • Mix in the chana masala powder and puréed tomatoes. Cook, stirring often, for another 5 to 8 minutes, until the mixture is thickened. Stir in ¼ cup of the reserved chickpea water and simmer for another couple of minutes.
    ¼ cup chana masala powder, 3 medium tomatoes
  • Stir in the drained chickpeas and 2 cups of the chickpea cooking water. Smash some of the chickpeas with the side of a spatula or spoon. Simmer for another 10 to 15 minutes. The sauce should thicken somewhat.
    2 cups chickpea simmering water
  • Stir in the cilantro and cook for another couple of minutes.
    ¼ cup cilantro
  • Serve at once garnished with more chopped cilantro and red onion slices (if desired).
    sliced red onion

Video

Notes

Seek out an Indian market to get all of the hard-to-find ingredients for this dish. We also include links to many of the ingredients in the body of the post.
This dish is mildly spicy. If you desire very little heat, leave out the green chili, and only use 3 Kashmiri chilis in the chana masala powder.
Leftovers will keep in the fridge (covered) for up to 1 week. Reheat on the stove, adding a little water or broth, as needed. 

Nutrition

Calories: 340kcal | Carbohydrates: 58g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 661mg | Potassium: 1134mg | Fiber: 19g | Sugar: 11g | Vitamin A: 978IU | Vitamin C: 23mg | Calcium: 222mg | Iron: 11mg

Poori (Puri) Indian Deep-Fried Bread

by 1 Comment

There is so much to love about homemade Indian food, and this delectable bread is no exception.

This bread is wonderful on so many levels. It's only a handful of ingredients and it's a lot of fun to make. But, most of all, it's delicious! It is a traditional bread to serve with channa masala and we just can't get enough of it. It's great served warm, but they can also be made several hours before serving!

A close-up view of a person holding a puffy Indian fried bread poori in his hand over a black circular platter holding more poori.

How To Make Poori (Puri)

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

The Ingredients You Will Need

All of these ingredients can be found in most supermarkets. However, if you're making this to go along with homemade channa masala, then it's fun to grab the ingredients from your local Indian food market. Most of the items are imported from India and are excellent! Here's what you'll need to have on

Whole wheat flour - Also known as atta.
Semolina - Also known as Sooji.
Salt - Table salt is fine, or coarse Kosher.
Oil - Canola or vegetable oil is fine. You'll need some for the dough as well as deep-frying.
Water - Warm tap water is perfect.

EXPERT TIP: The dough is considered a "hard" dough. It should not be too sticky. Add the warm water to the flour mixture slowly and use your hands to bring the dough together into a tight ball.

A person holding an orange-shaped ball of poori dough in the middle of a colorful shallow bowl.

Tips for Making Perfect Poori (Puri)

Use the Right Flour

Whole Wheat Flour - Use high-quality whole wheat flour (atta) for the best texture and flavor. You can also blend in a small amount of all-purpose flour for a lighter texture, but traditional poori is primarily made with whole wheat flour.
Semolina - This is extra-fine flour that adds to the perfect texture for the poori. At an Indian market, look for sooji or rava.

Knead the Dough Properly

Hard Dough - Add water gradually while kneading to form a hard, yet pliable dough. The dough should not be too sticky or too dry. Aim for a consistency similar to that of pizza dough, but not quite as pliable.
Resting Time - Allow the dough to rest for at least 10-20 minutes, covered with a damp cloth. This resting period helps the gluten relax, making it easier to roll out the pooris.

Roll Evenly and Thinly

Rolling Technique - Divide the rested dough into small balls (about the size of a golf ball) and roll them out evenly. Aim for a thickness of about 1/8 inch. Ensure that the edges are not thicker than the center to promote even puffing when frying.
Use a Little Oil - Add a small amount of oil to a cool surface to roll out the dough. You can add some oil to the palms of your hands to help flatten the dough. This will keep the doughs from sticking to each other if you are not frying them immediately.

Fry at the Right Temperature

Oil Temperature - Heat oil in a deep frying pan until it reaches around 350°F (175°C). To test, drop a small piece of dough into the oil; it should sizzle and rise to the surface quickly.
Frying Technique - Gently slide the rolled poori into the hot oil. Use a slotted spoon to gently press down on the poori to encourage it to puff up. Fry until golden brown on both sides, then drain on paper towels to remove excess oil.

Two images with the first being golf ball-sized ball of dough in a large shallow colorful bowl and then the next being the dough flattened by a marble rolling pin on a dark marble counter.

How To Serve and How To Store

As mentioned, poori (puri) is best served nice and hot. Once they come out of the oil, you can loosely wrap them in a kitchen towel and they will stay warm for about 30 minutes.

They can be reheated (covered) in an oven or even in the microwave on HIGH in increments of about 30 seconds (they reheat quickly).

Poori is also delicious at room temperature. They are addictively delicious and will eventually all get gobbled up, even after they cool off.

Extras can be stored in a container or baggie at room temperature for several days.

EXPERT TIP: Once you carefully lower the flattened dough into the hot oil, use a metal spatula or spider to hold the disc of dough down in the oil for just a few seconds. Then as it floats to the top and starts to puff, use a small metal ladle (or spoon) to pour hot oil over the top of the poori. Flip after about 1 minute.

A close-up view of an Indian puff bread called poori that is being deep-fried in a black cast-iron skillet filled with hot oil and a small ladle being used to pour the hot oil over the top of the poori.

Amazing Indian Recipes to Try at Home

These are wonderful, and even better when served with this classic Indian fried bread!

A close-up view of a pile of puffy fried Indian bread called poori and they are sitting on top of each other on a black plate.

We love all kinds of Indian food, and like so many cuisines, each dish is made even better with bread.

This bread is not only delicious, but, it's the perfect vessel for scooping up your main dish.

They are fun to make and are always such a huge hit.

A person using his two hands to open up a freshly fried poori revealing the open interior.

Ready to make some of the best Indian bread in town? Go for it!

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

A close-up view of a person holding a puffy Indian fried bread poori in his hand over a black circular platter holding more poori.
Print Recipe
5 from 1 vote

Poori (Puri) Indian Deep-Fried Bread

Poori is a staple in India and Pakistan and we absolutely love it. It's light, fluffy, and delicious. And it's the perfect vessel for scooping up your favorite Indian main dish. Serve hot and at room temperature.
Prep Time15 minutes
Cook Time20 minutes
Resting time15 minutes
Total Time50 minutes
Course: Bread
Cuisine: Indian
Servings: 8
Calories: 225kcal
Author: Kris Longwell

Equipment

  • 1 Sturdy skillet for frying the bread

Ingredients

  • 2 cups whole wheat flour atta
  • 2 tsp semolina sooji or rava (fine)
  • ½ tsp salt
  • 1 tsp oil canola or vegetable, plus more for frying
  • ¾ cup water warm, usually a little more than ¾ cup

Instructions

  • In a large, shallow bowl, mix together the whole wheat flour, semolina, and salt.
  • Add the oil (1 tsp) and mix with your hands. Gradually add in the warm water and work the dough with your hands until a ball comes together (this may take a little more than 3/4 cup of water). The dough will be somewhat hard, and not too soft or sticky. Cover with a kitchen towel for 10 minutes, or up to 1 hour.
  • Heat oil in a sturdy skillet (about halfway up the sides) over medium-high heat until the temperature reaches 350°F, or when a small piece of bread sizzles and turns golden after about 1 minute. If it turns dark too soon, the oil is too hot, if it takes more than 1 minute, the oil needs to be hotter.
  • Pinch off some dough and make a ball with your palms about the size of a golf ball. Set aside and cover with the kitchen towel. Continue until all the balls of dough have been formed.
  • Add a little oil (new oil, not hot oil) to a cool surface (such as your kitchen counter) and add a small bit of oil to the palm of your hands. Take a dough ball and place it on the surface with the small amount of oil. Use your palm to slightly flatten the dough. Use a roller to roll the dough to a flat circular shape, about an eighth inch in thickness (about the thickness of a flour tortilla).
  • Carefully lower the flattened dough into the hot oil. Use a metal spatula (or spider) to hold the poori down under the oil for a few seconds. Then, let is rise. Use a spoon or small ladle to pour the hot oil over the top of the poori. The poori should start to puff. Continue adding hot oil over the top. After about 1 to 2 minutes, carefully flip the poori over and cook for another minute.
  • Transfer the poori to a paper towel-lined plate or cutting board. Continue this process with the remaining dough balls. Serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The dough can be flattened into discs (slightly oil) and stacked between parchment paper or wax paper and covered for several hours, if desired. 
Poori will keep in a container or baggie on the counter for up to 4 or 5 days. They can easily be reheated in the microwave. 

Nutrition

Calories: 225kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 147mg | Potassium: 111mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 3IU | Calcium: 11mg | Iron: 1mg

Lobster Bisque

by 1 Comment

Is there anything more luxurious, comforting, and delicious than this gorgeous bowl of culinary greatness?

If you are a lobster fan, then you will love this bisque. It's one of those special occasion dishes. The perfect lead into a perfectly cooked steak, lobster tails, and French fondant potatoes. We show you all the classic techniques to make this beloved soup at home.

A straight-on view of two white shallow bowl filled with servings of lobster bisque with two glasses of white wine near by and chunks of fresh lobster on top of the soups.

How To Make Lobster Bisque

The Ingredients You Will Need

As you might guess, this isn't a super inexpensive dish to put together. Lobster can be pricey, but, you have options. Here's what you'll need to have on hand:

Lobster - Here is where you have options: You need about 2 lbs of lobster meat. From 2 live lobsters, 2 steamed lobsters, frozen (or fresh) lobster tails, or frozen (or fresh) packaged lobster meat. We order our lobster from MaineLobsterNow.com. See NOTES for more information.
Butter - Unsalted.
Brandy - You will use this to flambé the lobster. This means lighting the alcohol and letting the flame burn out on the lobster. It infuses amazing flavor, however, if you don't want to cook with alcohol, then omit it.
Fresh herbs - Parsley, thyme, and a bay leaf tied together with a string is perfect. Fresh is definitely best.
Cloves - Whole are best, not ground.
Fish stock - Homemade fish/shellfish stock is great, but store-bought is fine. Hopefully, you'll have some lobster shells to simmer with the stock as you build the bisque.
Mirepoix - Onion, celery, and carrots. Roughly chopped.
Long grain rice - This makes a wonderful thickener.
Tomato paste - Adds a wonderful depth of flavor and color.
White wine - Chardonnay or Sauvignon Blanc are both great choices. A good Sherry is great, too.
Heavy cream - Half and half can be substituted, but, heavy cream (or double cream) is best.
Salt - Kosher is recommended.

EXPERT TIP: Sautéing the lobster parts (ie, cut-up steamed lobster or lobster tail) infused amazing lobster flavor into the butter then will be used to sauté the vegetables and rice. This adds an amazing depth of lobster flavor.

An overhead view of four lobster tails that have been cut in half and are being cooked in bubbling butter in a large deep skillet.

Tips for Making Perfect Lobster Bisque

Utilize Fresh Lobster for a Rich Flavor

Quality Ingredients - For the best flavor, use fresh lobster. If fresh is not available, high-quality frozen lobster can work as well. Reserve the shells after cooking the lobster to enhance the broth's flavor during the cooking process.
Sauté the Shells - Before adding liquid, sauté the lobster shells in butter or oil with aromatics like onions, carrots, and celery to release their flavors.

Create a Flavorful Base

Aromatics and Stock -Start by cooking diced onions, shallots, garlic, and other vegetables in butter until softened. Add in the sautéed lobster shells and then deglaze the pan with white wine to lift any flavorful bits from the bottom. Follow this with a good seafood or lobster stock to build a rich base.
Herbs and Seasonings - Incorporate fresh herbs like thyme, bay leaves, and a touch of cayenne or paprika for added depth.

Incorporate Long Grain Rice Wisely

Cooking the Rice - Add the long-grain rice to the simmering broth early in the cooking process. It should be cooked until tender, which will allow it to absorb flavors and break down, thickening the bisque naturally.
Blending for Smoothness - Once the rice is cooked, remove the bay leaves and use an immersion blender or a regular blender to puree the soup until smooth. This will create a creamy texture without the need for heavy cream.

Finish with Cream and Lobster Meat

Adding Cream - After blending, stir in a splash of heavy cream for richness and a silky mouthfeel. Adjust the amount based on your preference for creaminess, but avoid overpowering the lobster flavor.
Incorporate Lobster Meat - Finally, add in the chopped lobster meat and heat gently until just warmed through. This ensures the lobster remains tender and flavorful. Taste and adjust the seasoning with salt, pepper, and a squeeze of lemon juice before serving.

EXPERT TIP: It may seem strange to add long-grain rice to the vegetables as they sauté. Once you purée everything, the rice acts as a natural thickener. Not too much, just the perfect consistency for bisque.

An overhead view of a large deep skillet filled with sautéed pieces of carrot, celery, and onion mixed with long-grain white rice and tomato paste.

How To Serve

The bisque can be made up to 24 hours in advance of serving. Simply gently reheat on the stove until simmering and then serve.

Be sure to save plenty of the cooked lobster meat for garnishing the final dish.

We recommend serving the bisque in shallow bowls, but a standard soup cup will work, too. If desired, you can serve the bisque with oyster crackers on the side.

The bisque is definitely best served warm. Not scalding, but plenty warm.

EXPERT TIP: You can purée the mixture with an emulsion blender or a blender. We've done both. The immersion blender is convenient, but puréing gets the texture very smooth. Passing the bisque through a sieve isn't 100% necessary, but, it gives you a very silky finish.

Two images with the first a close-up view of a large skillet filled with a broth and chunks of cooked vegetables, rice, and lobster chunks with an immersion blender in it and then the next is the same skillet after everything has been blended.

Other Amazing Soup Recipes to Try

Soup is just so versatile. It's great for a comforting lunch all by itself, or alongside a sandwich or salad. But, it can be an amazing way to start a special dinner, too. Here is a collection of some of favorite soups and stews that we are sure you will love, too.

These are all amazing in their own right. But, in the meantime, isn't this gorgeous bisque your name:

An overhead view of a large white soup terrine filled with lobster bisque with a meat from a lobster claw resting in the middle of the soup.

How To Store

Because there is not a lot of cream in the bisque, it can be frozen for a couple of months.

Allow to thaw completely and then gently reheat over medium heat on the stove.

Though the bisque is best served fresh, you will still enjoy a nice bowl of it, even if it's been frozen.

Fresh will keep in the refrigerator in a container with a tight lid for up to 5 days.

Lobster bisque in a white bowl with blue rim next to a spoon and white napkin

This bisque is so good, that we can honestly say it is "restaurant-quality." We've even had guests say it's the best they ever had.

It takes a little effort, and, as mentioned, lobster is not cheap, but for a special occasion, it just doesn't get much better.

Remember, it can be made in advance and then reheated before serving. Your guests will be blown away by how good it is. It's seriously that delicious.

Every spoonful is lobster heaven.

Lobster bisque in a white bowl with blue rim next to a spoon and white napkin

Ready to make the best bisque this side of the Maine 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!

A close-up view of a bowl of lobster bisque in a shallow white bowl with a blue thin-line rim and there is fresh lobster chunks resting on top.
Print Recipe
No ratings yet

Lobster Bisque

This Lobster Bisque recipe is a stunning presentation and is divine in taste and texture. Use either live or steamed whole lobster, frozen (or fresh) lobster tails, or a combination for your lobster meat. Then, follow these steps to make a truly epic bowl of deliciousness.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer or Soup, Soup
Cuisine: French
Servings: 6 people
Calories: 490kcal
Author: Kris Longwell

Equipment

  • 1 large skillet (12") or large stew pot with a lid
  • Blender or immersion blender (or both)
  • Sieve for straining

Ingredients

  • 6 sprigs fresh parsley
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 8 cups fish stock plus more if needed
  • 4 lobster tails see NOTES
  • 6 tbsp butter
  • 1 lb lobster meat cooked and roughly chopped, see NOTES
  • ¼ cup brandy
  • 3 shallots chopped
  • 1½ cup carrots 3 medium, peeled and roughly chopped
  • 3 celery stalks roughly chopped
  • 1 medium onion chopped
  • ½ cup long-grain rice
  • 2 tbsp tomato paste
  • 1½ tsp Kosher salt
  • 2 cups dry white wine
  • ½ cup heavy cream

Instructions

  • Tie the parsley, thyme, and bay leaf together with kitchen twine to make a bouquet garni. In a pot, bring the seafood stock to a simmer over medium heat.
    6 sprigs fresh parsley, 6 sprigs fresh thyme, 1 bay leaf, 8 cups fish stock
  • Meanwhile, melt the butter in a deep skillet over medium-high heat. Add the lobster tails and cook, turning once or twice, until bright red. Cover and cook for another 2 to 3 minutes.
    6 tbsp butter, 4 lobster tails
  • Turn off the heat and remove the tails from the skillet, pour the lobster-infused butter into a bowl, and set aside. Place lobster tails back into the skillet (with no heat on) and pour the brandy over them. Ignite with a match. When the flame subsides, transfer the tails to a plate, remove the meat, and add to the other reserved lobster meat. Set aside.
    ¼ cup brandy
  • Add the bouquet garni and lobster shells to the simmering stock and continue simmering while you prepare the bisque.
  • Return the lobster-infused butter to the large skillet over medium-high heat. Add the shallots, carrots, celery, onion, and rice and cook, stirring occasionally, until the onion is soft, about 15 to 20 minutes. Stir in the tomato paste and cook for another 5 minutes, stirring often. Stir in the salt.
    3 shallots, 1½ cup carrots, 3 celery stalks, 1 medium onion, ½ cup long-grain rice, 2 tbsp tomato paste, 1½ tsp Kosher salt
  • Add the wine, bring to a boil, and then simmer for 4 minutes. Strain the stock and then add to the skillet, reduce the heat to medium-low, and simmer gently until the rice is fully cooked, about 15 minutes.
    2 cups dry white wine
  • Meanwhile, dice half of the reserved lobster meat and save for garnish. Stir the remaining lobster meat into the stock and simmer for another 3 to 5 minutes.
    1 lb lobster meat
  • Working in a couple of batches, carefully transfer the soup to a blender and purée until the mixture is very smooth and silky. Strain the soup through a fine-mesh strainer into the cleaned-out skillet, pressing on the solids with the back of a spatula or spoon. Discard any solids that do not pass through. (This may take a little elbow grease).
  • Gently reheat the bisque and whisk in the cream. See NOTES about consistency.
    ½ cup heavy cream
  • Divide the bisque among bowls and garnish with the reserved diced lobster meat. Serve immediately.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
You have options when purchasing lobster for this bisque. You will need 1½ to 2 lbs of lobster meat. Here are your options (or, use a combination of them):
  • Two 2-lbs live lobsters (How To Humanely Kill a Crustacean). 
  • Two steamed whole lobsters. 
  • 8 frozen (or fresh lobster tails). 
  • 4 lobster tails with 1 lb lobster meat (fresh or frozen). This is how we prepare our bisque.
  • 2 lbs lobster meat (fresh or frozen). The only downside is you won't have any shells for the stock. 
We order our lobster from MaineLobsterLive.com.
The bisque can be made up to 24 hours in advance of serving. Gently reheat on the stove. The bisque is best served fresh, but, it can be frozen for up to 2 months. Thaw and then heat on the stove. 

Nutrition

Calories: 490kcal | Carbohydrates: 24g | Protein: 29g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 202mg | Sodium: 751mg | Potassium: 843mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6097IU | Vitamin C: 6mg | Calcium: 247mg | Iron: 2mg

POST UPDATE: This was originally published in March 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in February, 2025!

Homemade Corn Tortillas

by 1 Comment

There is just something special about a fresh, warm, homemade tortilla.

These corn tortillas aren't exactly like what you buy from the store, or consume at your local Mexican restaurant. That process is a little too complicated for the home cook. However, using instant corn flour, or hasa marina, you can create homemade corn tortillas that are somewhere between warm flour tortillas and corn tortillas. Serve with butter and salsa for a magical experience.

A side view of a stack of homemade corn tortillas that are resting on a wooden board topped with a colorful napkin with a bowl of salsa and soften butter nearby.

How to Make Homemade Corn Tortillas

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

The Tools and Ingredients You Will Need

There are just a handful of ingredients needed to make these amazing tortillas. Here's what you'll need to have on hand:

The Tools

Tortilla press - Easily ordered online. You can also place the dough (with plastic liners) between two heavy, flat objects, such as thick books. But, a tortilla press works perfectly.
Plastic liners - Get a large plastic zipper baggie and cut the sides off and the top zipper. Then cut it into two pieces. Works like a charm!
Comal - Order this online, or use a large cast-iron skillet or any sturdy skillet.

The Ingredients

Masa harina - Found in the baking section of many well-stocked supermarkets, Hispanic markets, or online.
Salt - Table salt is just fine.
Water - Warm tap water is ideal.
Pork lard - Optional, but adds great flavor. Pork lard can be found at Hispanic markets.

EXPERT TIP: Add the warm water and melted lard (if using) in small amounts, working the dough to incorporate the liquids. The dough should come together to form a ball, but not be sticky or too wet. Cover with a kitchen towel as you make the tortillas.

A person using his hands to shape a ball of masa harina corn tortilla dough in a shallow color bowl.

Tips for Making Perfect Homemade Corn Tortillas

Use the Right Masa Harina
Quality Matters - Choose a high-quality masa harina specifically labeled for making tortillas. Brands like Maseca or Bob's Red Mill are popular choices. The quality of the masa harina will greatly affect the flavor and texture of your tortillas.

Proper Hydration
Water Temperature - Use warm water when mixing the masa harina. This helps to hydrate the flour more effectively and creates a smoother dough. Start with a ratio of about 1 cup of masa harina to 1/2 to 2/3 cup of warm water, adjusting as needed until the dough is soft and pliable but not sticky.
Kneading - Knead the dough for a few minutes until it is smooth and elastic. If the dough cracks when you form it into a ball, add a little more water.

Pressing the Tortillas
Tortilla Press - Use a tortilla press for even thickness. If you don’t have one, you can use a heavy skillet or a rolling pin between two sheets of plastic wrap or parchment paper to prevent sticking.
Thickness - Aim for tortillas that are about 1/8 inch thick. Thinner tortillas will cook faster and have a more authentic texture.

Cooking Technique
Hot Griddle - Preheat a comal, cast-iron skillet, or griddle over medium-high heat. The surface should be hot enough that a drop of water sizzles upon contact.
Cooking Time - Cook each tortilla over high heat for about 30-45 seconds on each side, or until you see brown spots and the tortilla puffs slightly. Avoid overcooking, as this can make them dry. Keep the cooked tortillas warm in a clean kitchen towel or a tortilla warmer while you finish cooking the rest.

There are three images with the first being a person placing a corn tortilla dough ball on plastic in a tortilla press and then the tortilla press being press down, and then the plastic being pulled from the flattened tortilla.

How To Serve and How To Store

The tortillas are best served warm soon after coming off the comal or griddle. Be sure to keep the tortillas wrapped in cloth and enclosed, preferably in a tortilla warmer.

As the warm tortillas rest in a stack, on top of each other, encased in a cloth, they will steam each other and become even more soft and pliable. This is very important!

The tortillas are wonderful served on their own with a little softened butter and homemade salsa, guacamole, or pico de gallo. You can also use them to make Tex-Mex tortillas and enchiladas.

They can be stored in a zipper baggie for several days. Reheat in dampened paper towels in the microwave until warm and soft (this won't take long, usually about 30 seconds).

EXPERT TIP: You'll want the heat to be on high and let the comal or skillet get piping hot before adding the uncooked tortilla. You should hear a slight sizzle. Flip the tortillas two or three times until little brown spots appear. The tortilla should also slightly puff as it cooks.

A straight-on view of a homemade corn tortilla that is being cooked on a black comal and is about to be flipped with a metal spatula.

Classic Tex-Mex and Mexican Recipes to Try

Tex-Mex and Mexican cuisine is one of the most popular types of food in the entire world. When everything is made from scratch, it takes the dish to the next level. Here are some wonderful recipes that include homemade tortillas!

These are all amazing, without a doubt. And they are even better when served with homemade tortillas!

A close-up view of a person holding a stack of homemade corn tortillas that have been wrapped up in a colorful napkin with the ends of the tortillas exposed.

Making homemade tortillas is fun and the taste is just incredible.

Again, these aren't exactly like store-bought corn tortillas, or the ones you get at your Mexican restaurant, but they are just as satisfying.

Warm, comforting, and the perfect addition to your next Tex-Mex or Mexican feast.

A person using a spoon to add salsa to a warm corn tortilla that is being held in his hand and the tortilla has been buttered.

Ready to make the best tortillas this side of the Alamo? Go for it!

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

A close-up view of a stack of homemade corn tortillas that are resting on a wooden board and are topped with a blue, yellow, and white napkin.
Print Recipe
5 from 1 vote

Homemade Corn Tortillas

Homemade Corn Tortillas are truly heavenly. They are not exactly like the corn tortillas you get from the store or at a Mexican restaurant. The process involved in making those is more than most home cooks would want to take on. But, trust us, these are somewhere between a flour tortilla and a corn tortilla. Warm, pliable, deeply flavorful, and perfect for your next Tex-Mex or Mexican feast.
Prep Time10 minutes
Cook Time15 minutes
Resting time5 minutes
Total Time30 minutes
Course: Appetizer or Side Dish
Cuisine: Tex-Mex, Mexican
Servings: 4
Calories: 208kcal
Author: Kris Longwell

Equipment

  • Large shallow bowl for mixing together the dough
  • Tortilla press
  • large plastic baggie cut into 2 separate pieces
  • Comal or sturdy skillet, such as cast-iron

Ingredients

  • 2 cups masa harina instant corn flour
  • 1 tsp salt
  • 1½ cups warm water
  • 1 tbsp pork lard melted, optional

Instructions

  • In a large, shallow bowl, combine together the masa with the salt.
    2 cups masa harina, 1 tsp salt
  • Add a little water to the flour and begin working it in with your hands. Mix in the melted pork lard (if using), and continue adding the water until the dough can be formed into a ball (use a little less water if adding the melted lard). The dough should not be too wet or sticky. If it is, add more masa. It should also not crack, this means it's too dry. If too dry, add a pinch more of water and work it in. Cover the dough with a kitchen towel.
    1½ cups warm water, 1 tbsp pork lard
  • Pinch a piece of dough and form it into a dough ball about the size of a golf ball, or slighty smaller. Keep the kitchen towel on the dough.
  • Place a piece of plastic (from a large baggie) on the bottom of the tortilla press. Add the dough ball in the middle of the plastic, and gently press down on it with the palm of your hand. Place the 2nd piece of plastic over the top of the dough ball and then close the lid of the press. Use the handle to gently (but firmly) press the top of the tortilla press onto the dough ball. Lift the handle and gently pull the plastic from the top of the tortilla. If the dough is sticking to the plastic, you may need to re-work the dough and add a little more masa (peel any stuck-on dough, return it to the ball, and rework it with more masa). Gently remove the bottom plastic and set the tortilla aside. This process may take a little practice (you'll learn how to maneuver your hands to gently remove the plastic without tearing the tortilla).
  • Heat the camal (or skillet) over high heat. Allow the comal/skillet to heat for a few minutes.
  • Gently place the tortilla onto the hot surface. You should hear a slight sizzle. Wait about 45 seconds and then use a spatula to flip the tortilla over. Wait another 45 seconds. Flip again, you should begin to see little brown spots and the tortilla should puff slightly in places. You may need to flip again.
  • Remove the tortilla to a tortilla warmer that is lined with a cloth napkin. Cover the napkin over the tortilla and repeat this process until all the dough has been used. As the hot tortillas rest in the warmer, they will continue to be steamed and get very soft and pliable.
  • 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. 
Masa harina can be found in the baking aisle near the flour section in many well-stocked supermarkets. Definitely at Hispanic markets. Or ordered online. 
Although the tortillas are best served soon after cooking on the comal/skillet, they can be stored in an air-tight container and then reheated up to 1 day in advance. Reheat in damp paper towels (or a kitchen towel) in the microwave on HIGH increments of 30 seconds until heated and pliable. 

Nutrition

Calories: 208kcal | Carbohydrates: 43g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 584mg | Potassium: 150mg | Fiber: 4g | Vitamin A: 122IU | Calcium: 78mg | Iron: 4mg

Weeknight Beef Stroganoff

by 4 Comments

If you're looking for an easy recipe for an amazing weeknight dinner, this one's for you!

This concoction of flavors is one of our all-time favorites. Of course, you can get fancy and make our Gourmet Beef Stroganoff. It's stunning, delicious, and a little pricey (beef tenderloin isn't cheap). But, this ground beef version is so tasty, not difficult to prepare, and a sure-fire hit with the family.

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

An overhead view of a large straight-edge stainless steel skillet filled with weeknight stroganoff of a creamy ground beef sauce tossed with egg noodles.

How To Make Weeknight Beef Stroganoff

The Ingredients You Will Need

We are skipping the canned soup in this recipe, but, all the ingredients are easy to grab, and you probably have many of them already on hand. Here's what you'll need:

Oil - Vegetable or canola oil is perfect. Olive oil can be substituted.
Ground beef - 85% or 90% lean is ideal. You'll want to drain off most of the rendered grease.
Seasonings - Salt and pepper.
Onion - Chopped.
Mushrooms - White button are perfect, but, any variety will work. Slice or quarter them. Rinse them first with a wet paper towel to remove any dirt.
Beef broth - Homemade is wonderful, but store-bought is perfectly fine. Use beef broth or beef stock, both are good choices.
Sour cream - You can go with reduced fat if desired. However, regular sour cream will give you that classic creamy sauce.
Dijon mustard - Regular Dijon is recommended. For a little more punch of flavor, go with stone ground mustard, spicy brown mustard, or deli-style mustard.
Dill - Freshly chopped is best. Dried dill is okay in a pinch. See the recipe card for how much to use if going with dried.
Worcestershire sauce - We didn't use this in the video, but, it really does add to the classic flavor. We recommend it. Not sure why we forgot it in the video!
Paprika - We love smoked paprika, but plain paprika is great, too.
Noodles - Uncooked extra-wide egg noodles are traditional. But, this sauce is wonderful with any type of cooked short pasta.

EXPERT TIP: Cook the mushrooms until they have released their liquid and have begun to brown on the edges. As you add the broth, remember that the noodles will absorb some of the liquid.

A person pouring beef broth from a glass measuring cup into a large silver skillet filled with sautéed sliced mushrooms.

Tips for Perfect Weeknight Beef Stroganoff

Use Quality Ground Beef

Fat Content - Choose ground beef with a good balance of fat, such as 85/15 (85% lean, 15% fat). This will provide flavor and richness to the dish without being too greasy.
Browning - When browning the ground beef, break it up with a wooden spatula, but leave it a little chunky. Spread it out in an even layer in the pan and let it cook long enough to start brown nicely in places, and then flip. This adds flavor and texture.

Sauté the Mushrooms Properly

Cooking Technique - Start by sautéing the mushrooms in a bit of butter or oil over medium-high heat until they are golden brown and have released their moisture. This enhances their flavor and prevents them from becoming soggy when added to the stroganoff.
Seasoning - Season the mushrooms with a pinch of salt while cooking to help draw out their moisture and intensify their flavor.

Create a Rich Sauce

Sauce Base - After browning the meat and mushrooms, deglaze the pan with the beef broth (and white wine if desired), scraping up any browned bits for added flavor. Then, stir in some sour cream and a bit of Dijon mustard to create a creamy, tangy sauce.
Thickening - If the sauce is too thin, you can mix a teaspoon of cornstarch with a little water to create a slurry and stir it into the sauce to thicken it as it simmers.

Finish with Flavor Enhancer

Herbs and Seasonings Addition - Stir in fresh dill, Worcestershire, and smoked paprika at the end of cooking to preserve its bright flavor. If you prefer a more intense dill flavor, add some earlier in the cooking process as well.
Serving - Serve the stroganoff over egg noodles or rice, and garnish with additional fresh dill or freshly chopped parsley for flavor and a pretty presentation. Add a dollop of sour cream for an extra touch of creaminess.

EXPERT TIP: After browning the beef, there will most likely be excess grease that has rendered in the pan. Discard by pushing the beef to one side, tilt the skillet and use a spoon (or a folded paper towel) to remove the excess grease. Leave a tablespoon or two for sautéing the onions and mushrooms.

How To Serve and Store Leftovers

You have several options for serving the dish. You can mix the noodles directly into the meat mixture once it's ready. Then serve directly from the skillet at the table.

Or, you can transfer the meat mixture into a serving dish as well as the noodles. Toss the noodles with a little oil to keep them from sticking. This way, family members can serve themselves, and have as much meat sauce (or as little) as they prefer.

We love to serve this with Southern Green Beans and biscuits. The combination of flavors is incredible.

If the event that you have any of the stroganoff left over, place it in an air-tight container and refrigerate for up to 5 days. As the stroganoff sits, much of the sauce will be absorbed by the noodles. Simply add another half cup of broth and another tablespoon of sour cream and heat on the stove. Leftovers are amazing!

EXPERT TIP: Cook the noodles according to package instructions, usually only about 8 to 10 minutes. If desired, you can increase the beef broth by 3 cups and cook the noodles in the skillet with the sauce.

A close-up view of a cooked egg noodles being transferred from a glass bow into a skillet filled with a creamy sauce, ground beef, and sautéed mushrooms.

Other Weeknight Winner Recipes To Try

Coming up with a delicious weeknight meal may seem like a difficult task. Not to worry. We've assembled a collection of homemade weeknight dinners that are quick and always a huge hit with loved ones.

These are all amazing any time of the week. But, in the meantime, isn't this bowl of yumminess calling your name?

A close-up view of a white shallow bowl filled with a serving of weeknight beef stroganoff with a light blue napkin wrapped around the bottom of the bowl.

There is just so much to love about this savory dish.

It's easy. It's beefy, creamy, and loaded with flavor. And it's always a huge hit with kids and adults alike.

This has been in heavy rotation at our house for several years, and we feel certain, that may turn out to be the case with you, too. So good!

An overhead view of two white bowls each filled with a serving of weeknight beef stroganoff with blue napkins nearby as well as two silver forks.

Ready to make the best weeknight 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 white bowl filled with a serving of weeknight beef stroganoff with a blue napkin wrapped around the base of the bowl.
Print Recipe
5 from 2 votes

Weeknight Beef Stroganoff

This recipe is not quite as simple as opening a can of soup and adding sour cream, but, it's still quick to prepare and the taste is truly sensational. Always a huge hit with kids and adults alike.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 569kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet
  • Pot for boiling pasta

Ingredients

  • 1 tsp vegetable oil
  • 1 lb ground beef 85% lean
  • Salt and pepper
  • 8 oz egg noodles about 3 cups uncooked
  • 2 tbsp unsalted butter
  • 1 medium onion chopped
  • 8 ounces mushrooms sliced
  • 1½ cup beef broth or stock
  • 1 tbsp Dijon mustard
  • 1 cup sour cream
  • 1 tbsp dill fresh, chopped
  • 1 tsp smoked paprika
  • Italian parsley fresh, chopped, for garnish

Instructions

  • Bring a pot of lightly salted water to a boil.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the ground beef, and cook until no longer pink, turning occasionally. Season with ¼ tsp of salt and pepper. Tilt the skillet to the side and use a spoon or a folded paper towel to remove most of the rendered grease. Dispose responsibly (not down the drain). Use a slotted spoon to remove the cooked beef from the skillet and place on a platter or plate.
    1 tsp vegetable oil, 1 lb ground beef, Salt and pepper
  • Add the pasta and cook according to package instructions (usually about 8 to 10 minutes). Set aside.
    8 oz egg noodles
  • Melt the butter in the same skillet over medium heat. Add the onions and mushrooms, and sauté until soft and the mushrooms are releasing their liquid and starting to brown, about 10 to 12 minutes. Sprinkle the mushrooms with a pinch of salt and pepper and stir.
    2 tbsp unsalted butter, 1 medium onion, 8 ounces mushrooms
  • Stir in the beef broth and simmer for about 5 minutes.
    1½ cup beef broth
  • Stir in the browned beef, Dijon mustard, and sour cream. Simmer for another few minutes.
    1 cup sour cream
  • Mix in the fresh dill, smoked paprika, 1 tsp salt, and ½ tsp black pepper. Simmer for another minute or so.
    1 tbsp dill, 1 tsp smoked paprika
  • Drain the egg noodles and stir into to beef sauce. Serve at once, with chopped parsley for garnish, if desired.
    Italian parsley

Video

Notes

Though fresh dill is best, dried dill can be substituted. Go with 1 tsp (rather than 1 tbsp for fresh). 
The sauce may feel thin at first. When you stir in the cooked noodles, they absorb some of it, and the sauce thickens. 
Keep leftovers in an air-tight container with a lid in the refrigerator for up to 5 to 7 days. Reheat on the stove with another 1/2 cup of broth and a dollop of sour cream. The noodles will absorb more of the sauce as it sits. But, leftovers are wonderful. They just need a little extra liquid. 

Nutrition

Calories: 569kcal | Carbohydrates: 48g | Protein: 32g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 177mg | Sodium: 446mg | Potassium: 799mg | Fiber: 3g | Sugar: 5g | Vitamin A: 823IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 4mg

Slow Cooker Beef and Barley Soup

by 6 Comments

Everyone loves a good bowl of soup, and this version hits all the right notes. Comfort soup perfection!

This soup has a similar flavor profile as our slow cooker beef stew. The barley takes the place of the potatoes and the broth isn't quite as thick. But the taste is off the charts. Perfect any time of the year, but especially when the temperatures are chilly outside. And let your slow cooker do most of the work!

An overhead view of two white soup bowls filled with slow cooker beef and barley soup with red checker napkins and a piece of bread nearby.

How To Make Slow Cooker Beef and Barley Soup

 

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

The Ingredients You Will Need

All of the ingredients in this recipe are easy to find and many of them you may already have on hand. Here's what you'll need:

Beef - We recommend a chuck roast. If there is excess fat, you'll want to trim that off.
Seasonings - Salt and pepper.
Onion - Chopped.
Carrots - Medium-sized. Peeled and sliced into thin medallions. Fresh carrots are so much better than canned ones! Frozen will work in a pinch. You could also use baby carrots.
Celery - Thinly sliced.
Garlic - Minced.
Barley - Pearl, or "pearled" barley can be found in the dried beans section of most supermarkets. The barley will expand as it cooks.
Flavor enhancers - Tomato paste, Worcestershire sauce, and smoked paprika.
Herbs - Fresh thyme and rosemary are best. If using dried, go with 1 tsp per herb. Bay leaves can be fresh or dried, both are acceptable.
Beef broth - Homemade or store-bought will both work. Go with low sodium, if possible. This will allow you to control how much salt you want in your soup.

EXPERT TIP: Chuck roast is perfect for slow cooking. It will become very tender and retain that wonderful beefy flavor. You can substitute top round, bottom round, or a tri-tip roast, if necessary. Searing the seasoned chunks of beef before adding to the slow cooker deepens the flavor of the soup, but, this step can be skipped in a pinch.

An overhead view of a large oval Dutch oven that is filled with bite-sized chunks of seasoned stew meat that have been seared.

Tips for Making Perfect Slow Cooker Beef and Barley Soup

Choose the Right Cuts of Beef

Cut Selection - Use tougher cuts of beef, such as chuck roast or brisket, which become tender and flavorful during slow cooking. Cut the meat into bite-sized pieces for even cooking.
Browning - For maximum depth of flavor, sear the beef in a skillet before adding it to the slow cooker. This caramelization enhances the overall taste of the soup.

Use Quality Broth and Seasonings

Broth Choice - Use a good-quality beef broth or stock as the base for your soup. Homemade stock will yield the best flavor, but store-bought works well too.
Seasoning - Don’t forget to season your soup with thyme, bay leaves, and parsley. Adjust the seasoning towards the end of cooking to ensure it remains balanced.

Adjust Consistency and Flavor Before Serving

Consistency - If your soup is too thick, you can add additional broth or water to reach your desired consistency. Conversely, if it’s too thin, let it cook uncovered for a bit to reduce.
Final Touches - Taste the soup before serving and adjust the seasoning with salt, pepper, or a splash of vinegar or lemon juice for brightness. Fresh herbs can also be added just before serving for a burst of freshness.

A person pouring beef stock from a large glass measuring cup into a slow cooker filled with uncooked barley, sliced vegetables, seared beef chunks, hers, and tomatoes.

How To Serve and How to Store

The soup is ready to serve after 6 to 8 hours of slow cooking on LOW. However, it will stay wonderfully warm for serving if you turn the setting to WARM.

You can allow the soup to cook for up to 10 to 12 hours, but for this extended amount of time, we recommend adding the barley in the last 1 to 2 hours of slow cooking.

This soup reheats beautifully on the stove and we think is even better the next day. It is so hardy, that a nice crusty piece of bread rounds out a perfect meal.

Leftovers will keep for up to 1 week and the soup freezes wonderfully for up to several months. Thaw and then reheat on the stove.

An overhead view of a wooden ladle lifting up a helping of beef and barley soup form a slow cooker filled with the same.

Other Slow Cooker Recipes to Try

There's nothing much better than coming home to the smell of your home when your slow cooker has been hard at work cooking your meal for you all day. Here is a collection of some of our favorite slow cooker recipes:

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

A straight-on view of a large white soup bowl filled with a serving of slow cooker beef and barley soup with chunks of beef, sliced carrots, and barley visible.

If you're looking for a delicious, hearty soup that is not difficult to prepare, this is the one for you.

Although it's good and beefy, it is also very nutritious. The barley is an ancient grain that is loaded with nutrients.

As mentioned before, leftovers are even better the next day. Comfort food never tasted so good!

Grab a spoon and dig in!

A close-up view of a silver spoon holding up a serving of slow cooker beef and barley soup with beef chunks, sliced carrot, and barley visible.

Ready to make the heartiest and most delicious soup 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 large white soup bowl filled with a serving of slow cooker beef and barley soup with chunks of beef, sliced carrots, and barley visible.
Print Recipe
5 from 3 votes

Slow Cooker Beef and Barley Soup

This soup has a similar taste profile as a hearty beef stew, but, it's a little lighter and healthier, too. The barley is loaded with nutritional value and is delicious, too. Sear the meat first and then bring it all together in your slow cooker. Leftovers are even better the next day!
Prep Time20 minutes
Cook Time7 hours
Total Time7 hours 20 minutes
Course: Entree / Slow Cooker
Cuisine: American
Servings: 8
Calories: 399kcal
Author: Kris Longwell

Equipment

  • 1 6-7 quart slow cooker
  • skillet for searing beef

Ingredients

  • 2½ lbs beef chuck roast
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3 medium carrots peeled and cut into ¼-inch slices
  • 3 ribs celery sliced
  • 4 cloves garlic minced
  • 1 cup pearl barley aka pearled barley
  • 2 tbsp tomato paste
  • 1 cube beef bouillon
  • 1 tbsp Worcestershire sauce
  • 1 tbsp thyme fresh, chopped
  • 1 tbsp rosemary fresh, chopped
  • 1 tsp smoked paprika
  • 2 bay leaves fresh or dried
  • 1½ tsp Kosher salt
  • 1 tsp black pepper
  • 6 cups beef broth
  • 2 tbsp parsley Italain, chopped, for garnish (optional)

Instructions

  • Cut the beef into bite-sized pieces and then season with salt and pepper. Heat the oil in a large skillet over medium heat. Add the beef (working in batches, if necessary) and sear until browned all over, about 5 minutes. Set aside (the beef will not be fully cooked at this point).
    2½ lbs beef chuck roast, Salt and pepper, 1 tbsp olive oil
  • Place all of the remaining ingredients into the slow cooker. Stir in the beef.
    1 medium onion, 3 medium carrots, 3 ribs celery, 4 cloves garlic, 1 cup pearl barley, 2 tbsp tomato paste, 1 cube beef bouillon, 1 tbsp Worcestershire sauce, 1 tbsp thyme, 1 tbsp rosemary, 1 tsp smoked paprika, 2 bay leaves, 1½ tsp Kosher salt, 1 tsp black pepper, 6 cups beef broth
  • Cook on LOW for 6 to 8 hours, or on HIGH for 4 to 6 hours.
  • Discard the bay leaves. Taste and add more salt, if desired. Serve at once. Garnish with chopped parsley, if desired.
    2 tbsp 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. 
You can skip searing the beef, but, we do recommend it. It deepens the overall flavor of the soup. 
You can substitute dried herbs for the thyme and rosemary. Fresh is best, but, if using dried, then go with 1 tsp of each. 
Leftovers are wonderful and will keep in an air-tight container in the fridge for up to 1 week. The soup also freezes wonderfully for up to several months. Reheat leftovers in a pot on the stove over medium heat until simmering and fully heated through. 

Nutrition

Calories: 399kcal | Carbohydrates: 26g | Protein: 33g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 728mg | Potassium: 856mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4236IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 5mg

Smoked Pork Wings

by 1 Comment

Chances are you've never had a pork wing. Or, even heard of them. We are here to change that.

The smokey flavor of these incredible "wings" is off-the-charts delicious. It is actually part of the ham shank, and the slow cooking makes them melt-in-your-mouth tender. The homemade BBQ sauce takes them to a new level. Perfect for tailgating, an outdoor BBQ, or just a fun Sunday afternoon with the family. Unforgettably delicious!

An overhead view of two smoked pork wings that are fully cooked and slathered with homemade barbecue sauce.

How To Make Smoked Pork Wings

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

The Ingredients You Will Need

As you would guess, these are all about the pork wings. Well, the rub and the BBQ sauce are important, too.

But, let's talk about the "wings." Pork wings are from the shank (lower leg) and the meat is dense and extremely flavorful. Once fully cooked, they have a similar texture as wings but are very tender.

You won't find them at your local grocery store, or even your local meat market. But, they are easy to order. We always get them from Mangalitsa Estates. Mangalitsa pork is considered the best of the best. It's popular in top-notch restaurants across the country.

Order yours today and get a special 15% discount on your entire order! Just use discount code: LOON15. Place your order here.

Once you have the ribs, all you need is:

Oil - Olive oil or vegetable oil.
Salt - Coarse Kosher is great, but table salt will work, too.
Pork rub - Homemade is what we recommend, but you can use your favorite rub. Pork rub is typically slightly sweeter, which is the perfect match for pork.
BBQ sauce - Again, homemade is easy and so good. But, you can use your favorite purchased variety, too.

EXPERT TIP: We highly recommend using homemade pork rub. Trust us, you'll use it time and time again! Our version does not have salt, so we sprinkle salt on the pork wings before adding the rub. If using purchase rub, check the sodium content, you may not need to add more salt.

A person sprinkling a pork rub onto two uncooked pork wings that are resting on a wooden cutting board next to a jar half-filled with the rub.

Tips for Making Perfect Smoked Pork Wings

Use a Flavorful Pork Rub
Ingredients - We highly recommend making the rub from scratch. However, if using purchased, seek out a rub that is specifically for pork. Also, keep an eye on salt content.
Application - Generously coat the pork wings with the rub and let them marinate for at least an hour, or overnight in the refrigerator for deeper flavor.

Choose the Right Smoking Wood
Wood Selection - Use fruit woods like apple or cherry for a sweeter flavor, or hickory or pecan for a stronger smoke. We love pecan for our pork wings.
Temperature - Maintain a smoking temperature between 225°F to 250°F for even cooking and to allow the wings to absorb the smoke flavor. The overall cooking time will be about 3 to 3½ hours.

Monitor Cooking Time and Temperature
Cooking Duration - Smoke the wings for about 1½ to 2 hours, or until they reach an internal temperature of 175°F. Use a meat thermometer to ensure accuracy. You'll continue smoking for about another 1½ hours.
Setting the Bark and Then Basting - After they've cooked in the foil for an additional hour, you'll want the wings to smoke on their own to allow the bark to set, about 10 to 15 minutes. Then, another 10 minutes to let the BBQ sauce set.

Finish with a Crisp
Crisping the Skin - This is optional, but, for extra crispiness, you can finish the wings on a grill or under a broiler for a few minutes after smoking. This helps render the fat and crisps up the skin beautifully.
Serving - Brush the wings in additional BBQ sauce before serving. Remember, homemade BBQ sauce takes the wings to another level.

EXPERT TIP: Wrapping the pork wings in foil with butter will help to make them super tender. After an hour in the foil in the smoker, they will lighten in color. You'll add them back to the smoker (without the foil) to allow the bark to set.

How to Cook Pork Wings

We think smoking pork wings from Mangalitsa Estates produces a flavor that is off-the-charts good. They can easily be smoked, packed up in a heatproof container, and then transferred later to a grill for finishing them. This makes them one of the best tailgating recipes of all time!

The smoker we highly recommend is an Electric Smoker from Smokin' Tex. It is reliable and produces some of the best smoked meats, cheese, and veggies, that you could imagine.

Order any of the amazing array of products from Smokin' Tex and use LOON10 for 10% off your entire order! Click here to browse and select from their amazing products.

How To Grill Pork Wings

  1. Simply set 2-zone heating areas on your grill (one side with heat and the other side with no heat). You'll need a lid for your grill.
  2. Season the pork wings and cook them over the "no-heat" zone for about 1 hour, with the grill on medium-low heat.
  3. The internal temperature should be in the range of 160 to 175°F.
  4. Baste with sauce and cook longer for another 30 minutes on no heat.
  5. Baste again, and then finish off over direct heat until lightly charred and the meat is tender, usually another 20 minutes.

A close-up view of a person using a small kitchen brush to apply barbecue sauce onto a pork wing that is on a metal grate of an electric smoker.

Other Smoked or Grilled Meats Recipes to Try

We just love any kind of meat that has been smoked or grilled to perfection! Here is a collection of some of our all-time favorites!

These are all amazing, without a doubt. But, in the meantime, aren't these babies calling your name?

A straight-on view of two pork wings stacked against each other and each have been smoked and then slathered with barbecue sauce.

Chances are you've never had pork wings before. Folks, they are nothing short of amazing.

Order from Mangalitsa Estates and use code LOON15 for a 15% discount!

And, of course, don't forget to make the pork rub and homemade BBQ sauce. They can be made well in advance. It all comes together to be a meat-lover' dream come true!

A straight-on view of a person plunging a piece of BBQ pork wings into a small silver vessel filled with homemade barbecue sauce.

Ready to make pigs fly? Go for it and smoke these pork wings!

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 two smoked pork wings that are fully cooked and slathered with homemade barbecue sauce.
Print Recipe
5 from 1 vote

Smoked Pork Wings

These are a meat lover's dream come true. They are similar in texture to ribs, but the meat is deeply flavorful and the pork rub and homemade BBQ sauce put them over the top. See in NOTES where you can easily order the pork wings (with a 15% discount!). Perfect for tailgating, parties, or a fun Sunday afternoon at home!
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 468kcal
Author: Kris Longwell

Equipment

  • 1 Smoker
  • wood chips pecan, hickory, or cherry

Ingredients

  • 4 8 oz pork wings
  • olive oil
  • Kosher salt
  • ½ cup pork rub
  • 4 tbsp unsalted butter cut into 4 slices
  • 1 cup BBQ sauce plus more for serving

Instructions

  • Place the pork wings on a cutting board and brush olive oil all over them. Sprinkle salt all over (see NOTES) and then liberally coat with the pork rub. Let rest for 15 minutes to several hours (or overnight) in the fridge.
    4 8 oz pork wings, olive oil, Kosher salt, ½ cup pork rub
  • Load your smokebox with 8 ounces of wood chips. Place the pork wings on a grate and turn your smoker to 250°F. Smoke for 90 minutes. The internal temperature of the pork should be in the range of 165 to 175°F.
  • Remove the pork wings from the smoker. On your counter, place four large square pieces of aluminum foil. Add a pat of butter (about 1 tbsp) in the middle of each piece of foil. Top the butter with a pork wing. Lightly coat the pork wings all over with the BBQ sauce. Fold the foil up tightly around the pork wings and place back in the smoker (butter side up) for another hour.
    4 tbsp unsalted butter, 1 cup BBQ sauce
  • Remove the pork wings from the smoker and carefully remove the foil. Be careful, there will be a little excess hot butter. Return the pork wings back to the smoker for another 10 minutes, to help set the bark.
  • Pull the grate holding the pork wings out slightly, and liberally brush more of the BBQ sauce over the tops. Close the door and cook for another 10 minutes.
  • Remove from the smoker and allow to cool just enough to handle (usually 5 to 10 minutes). Serve with extra BBQ sauce on the side.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
For the best pork ribs, order from Mangalitsa Estates. Use Discount Code LOON15 for 15% off your entire order. 
The pork rub and BBQ sauce can be made days in advance. Leftover rub will keep in a jar with a lid for several months. The BBQ sauce will keep covered in the fridge for several weeks. 
If not making the pork rub from scratch and using a purchased rub, check the salt content. If the rub contains salt, you won't need to season the pork wings with salt. 

Nutrition

Calories: 468kcal | Carbohydrates: 49g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 614mg | Potassium: 372mg | Fiber: 4g | Sugar: 25g | Vitamin A: 1288IU | Vitamin C: 4mg | Calcium: 322mg | Iron: 11mg

Turkey Burrito Bowl

by 1 Comment

There is so much to celebrate about this bowl of goodness. It's yummy, it can be made in advance, and it's good for you! What more is there to love? Just wait and see!

We love ordering a big ole burrito bowl from Chipotle®. In fact, we even did our own version of their Chicken Burrito Bowl. But, even though the ingredients are fresh, the huge helping is loaded with calories. With our version, we trim back the calories significantly, but keep all the flavor!

An overhead view of two white bowls that are both filled with a serving of a turkey burrito bowl and they are surrounded by smaller bowls of salsa, pico de gallos, cheese, and corn salsa.

How To Make Turkey Burrito Bowl

 

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

One of the great things about a burrito bowl is you can control what you add to it, and how much. Homemade is always best, and so many of the components can be prepared in advance. For our version, here's what you'll need to have on hand:

For the Cilantro Lime Brown Rice

Brown rice - We recommend long-grain, but you can substitute Minute rice or microwavable steamed rice, too.
Bay leaf - Dried or fresh.
Lime juice - Fresh is best. Usually from half of a juicy lime.
Oil - We add a splash of olive oil, but this is optional. We find it helps in the overall texture of the rice.
Salt - Kosher is great, but table salt will work, too.

For the Ground Turkey Taco Meat

Oil - Olive oil or extra-virgin olive oil.
Onion - Chopped.
Garlic - Minced.
Ground turkey - 93% or 99% lean. We usually go with 93%. 99% is almost dry, in our opinion.
Seasonings - Chili powder, ground cumin, dried oregano, garlic powder, onion powder, smoked paprika, salt, and pepper.
Flour - All-purpose.
Broth - Chicken, beef, or vegetable. Or, you can substitute water.

For the Seasoned Beans

Canned beans - We love red kidney beans, but go with your favorite. Pinto beans, black beans, or even black-eyed peas are all great options.
Broth - Chicken is recommended. But, vegetable stock can be substituted.
Seasonings - Chili powder, ground cumin, salt.

Burrito Bowl Fillings

Lettuce - Chopped romaine of iceberg is recommended.
Corn salsa - Homemade is easy and so good, but, store-bought will work, too.
Shredded cheese - Cheddar, Monterey Jack, Colby, or Cotija are all wonderful options.
Pico de gallo - Fresh Pico de Gallo is fresh and easy. However, store-bought can work in a pinch.
Jalapeños - Fresh or pickled (nacho slices).
Salsa - Roasted tomato salsa is wonderful. But your favorite purchased salsa will work, too.
Sour cream - Mexican crema or Mexican sour cream are wonderful options, too.
Cilantro - Fresh, chopped.
Avocado - Fresh and sliced.

EXPERT TIP: When preparing long-grain brown rice, you'll need to give it plenty of time to simmer and become soft. It can take anywhere from 30 to 50 minutes. Check after 20 minutes, and add more liquid as necessary. Stir the rice every now and then to help keep the rice from sticking to the bottom of the pan.

An overhead view of a person holding a serving spoon filled with a serving of cooked brown rice with cilantro and lime in a medium-sized saucepan on a gas stove.

Tips for Making the Best Turkey Burrito Bowl

Homemade Is Best - There are numerous components to our burrito bowl. Making the taco meat, rice, corn salsa, and tomato salsa all from scratch takes a little more effort, but the difference in taste is night and day. And they can all be made well in advance!

Don't Overcook the Turkey Taco Mixture - After you add the liquid to the seasoned meat, let it simmer until most of the liquid has evaporated, but not all of it. You want to keep it juicy, but not dripping.

Keep Warm Items Warm - This bowl is definitely best when the taco meat, rice, and beans are served warm. After you prepare them, cover them with a lid to keep them warm.

Distribute the Components Evenly - Resist the temptation to overdo it with any of the components of the bowl. Start with a thin foundation of rice, and then add scoops of the remaining ingredients. This will create a perfectly balanced bowl without one flavor overpowering any of the others.

A close-up view of large silver skillet that is filled with cooked ground turkey that is simmering in saucy taco sauce.

How To Serve

If you ever dined at a Chipotle, you see the assembly line of ingredients as you let the food preparers know how you want your bowl.

You can create a similar lineup at home. Letting everyone build their own bowl lets them pick and choose the components they prefer, plus, it's just fun!

This is one of those dishes that makes for amazing meal planning. Store each component (consolidate where it makes sense) in individual containers and then heat and serve each day of the week you want a burrito bowl. The individual containers travel easily, too!

EXPERT TIP: If you're in a crunch for time, simply drain the beans from the can and serve as is. Simmering them in seasoned broth deepens the flavor, but you'll still get good taste and texture straight from the can.

An overhead view of a slotted silver spoon holding a large serving of red kidney beans in a sauce over a saucepan of the simmering beans on a gas stove.

Other "Low Cal, Big Taste" Recipes to Try

There's no need to sacrifice taste when you're trying to eat healthy. Here is a collection of some of our low-calorie dishes that are always a huge hit with the family.

These are all amazing in their own way. But, in the meantime, isn't this bowl of yumminess calling your name?

A close-up view of a white shallow bowl holding a turkey burrito bowl topped with slices of fresh avocado and streaks of Mexican crema.

This dish is so deeply flavorful, especially when you make most of it from scratch.

We love to make all of the components on a Sunday afternoon, and then enjoy amazing burrito bowls all week.

Stir everything together, and the taste is truly restaurant-quality. Without all the calories and sodium! The best!

A close-up view of a white bowl filled with a turkey burrito bowl that has been stirred together and partially eaten with a fork inserted into the side.

Ready to make the yummiest (and healthiest) dish in town? Go for it!

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

An overhead view of a white bowl holding a serving of turkey burrito bowl topped with slices of avocado, kidney beans, and sour cream and surround by bowls of salsa, pico de galls, and corn.
Print Recipe
5 from 1 vote

Turkey Burrito Bowl

All of the components of this burrito bowl can be made in advance. Simply reheat on the stove, or in the microwave, and then assemble with your desired components. When possible, go with low-sodium ingredients to control the amount of salt you have in your bowl. The taste is as good as it gets, and super healthy, too!
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Lunch / Dinner
Cuisine: American / TexMex / CalMex
Servings: 6
Calories: 263kcal
Author: Kris Longwell

Ingredients

For the Turkey Taco Meat

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 lb ground turkey 93% lean
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Kosher salt
  • ½ tsp black pepper ground
  • 1 tbsp all-purpose flour
  • 1 cup chicken broth low-sodium

For the Cilantro Lime Brown Rice

  • 1¼ cup long-grain brown rice
  • 1⅔ cup water or broth
  • 1 bay leaf
  • ¼ cup cilantro fresh, chopped
  • 1 tbsp lime juice usually from half of a lime
  • 1 tsp olive oil optional
  • ½ tsp salt

For the Seasoned Beans

  • 1 15 oz can red kidney beans drained and rinsed
  • ¼ cup chicken broth low-sodium
  • ½ tsp chili powder
  • ¼ tsp ground cumin
  • ¼ tsp Kosher salt

For the Bowl

Instructions

Make the Ground Turkey Taco Meat

  • Heat the oil in a large skillet over medium heat. Add the onions and sauté until soft, about 5 minutes. Stir in the garlic and sauté for another 30 seconds.
    1 tbsp olive oil, 1 medium onion, 3 cloves garlic
  • Add the ground turkey and break it up with a wooden spoon or spatula. Cook, stirring often, until no longer pink. If excess grease has rendered, soak it up with a paper towel, or tilt the skillet and spoon it off (discard safely).
  • Stir in the chili powder, cumin, oregano, paprika, garlic powder, onion powder, salt, and pepper. Stir and cook until the meat is fully coated and aromatic, about 1 minute. Stir in the flour and cook for another minute.
    2 tsp chili powder, 1 tsp ground cumin, 1 tsp oregano, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Kosher salt, ½ tsp black pepper, 1 tbsp all-purpose flour
  • Stir in the broth and simmer until most of the liquid has evaporated but not dry, usually about 10 minutes. Cover and set aside.
    1 cup chicken broth

Make the Cilantro Lime Brown Rice

  • Add the rice, water, and bay leaf into a medium-sized saucepan (with a lid). Bring to a boil. Stir and lower the heat to LOW. Cover and simmer until the rice is tender, about 40 to 50 minutes. Check the rice after 20 minutes, and add a little more water if needed. Continue this process until the rice is fluffy and soft. Remove from the heat and remove the bay leaf.
    1¼ cup long-grain brown rice, 1⅔ cup water, 1 bay leaf
  • Stir in the cilantro, lime juice, olive oil, and salt. Cover and set aside.
    ¼ cup cilantro, 1 tbsp lime juice, ½ tsp salt

Prepare the Seasoned Beans

  • In a small saucepan, add the rinsed beans, broth, chili powder, cumin, and salt. Bring to a simmer and cook, stirring occasionally for about 5 minutes. Cover and set aside.
    1 15 oz can red kidney beans, ¼ cup chicken broth, ½ tsp chili powder, ¼ tsp ground cumin, ¼ tsp Kosher salt

Build the Burrito Bowls

  • Scoop about ⅓ cup of the rice into individual serving bowls. Top with turkey taco meat, seasoned beans, and other desired toppings. Serve at once.
    2 cups romaine lettuce, 2 cups roasted corn salsa, ¾ cup Colby Jack cheese, 1 cup pico de gallo, 1 cup roasted tomato salsa, jalapeños, cilantro, sour cream

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
All of the components of this dish can be prepared and prepped 1 to 2 days in advance. Keep refrigerated until ready to use. The meat and rice can be reheated on the stove or in the microwave. This is great for meal planning for the busy week. 
Watch the sodium levels for all components. Be sure to do a taste test before adding more salt. 
Leftovers will keep in a container (consolidate them sensibly) in the fridge for up to 5 days. The salsas will keep for a couple of weeks. 

Nutrition

Calories: 263kcal | Carbohydrates: 21g | Protein: 24g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 1287mg | Potassium: 397mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2197IU | Vitamin C: 6mg | Calcium: 152mg | Iron: 2mg

Best-Ever Veggie Fajitas

by 3 Comments

We've been big fans of fajitas since they became popular back in the 1980s.  But, not until recently did we discover how amazing the vegetarian version is.

If you love fajitas as much as we do, you are likely skeptical of the non-meat variety. Once you try these fajitas, you'll never doubt them again. Serve them with pico de gallo, roasted tomato salsa, and even guacamole, and you might just declare they are some of the best fajitas you've ever prepared, served, and eaten. They are that good!

An overhead view of a large fajita skillet that is filled with a serving of veggie fajitas and surround by festive bowl of cheese, limes, sour cream, and a stack of charred flour tortillas.

How To Make Veggie Fajitas

 

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 great thing about this recipe is you can easily adapt it to your own likes. If desired, add even more veggies, like squash, zucchini, carrots, radishes, and more! We do feel the portobello mushrooms add a depth of flavor and texture. Here's what we recommend:

Oil - Olive oil and vegetable oil are both great options.
Mushrooms - We love large portobello caps, but any variety will work.
Bell peppers - For a beautiful appearance (and depth of flavor), we go with red, yellow, and orange. But green works great, too!
Onion - Red, yellow, or white, cut into long strips.
Garlic - Minced.
Soy sauce - Worcestershire sauce can be substituted, however, you'll need to add a little salt to the seasonings.
Seasonings - Chili powder, smoked paprika, ground cumin, onion powder.
Tortillas - Flour or corn. Lightly charred over a gas flame, if possible.
Garnishes - Pico de gallo, sour cream, chopped cilantro, cheese (Cotija is recommended).

EXPERT TIP: Be gentle with the mushrooms as you are sautéing them, trying not to let them break apart. Gently sauté them until they become very soft and lightly browned.

An overhead view of large strips of portobello mushroom caps that are being sautéed in a large black cast-iron skillet with a wooden spoon in the middle of them.

Tips for Make the Best-Ever Veggie Fajitas

High Heat Cooking - Use a cast-iron skillet or a grill pan and preheat it over medium-high heat. Cooking the veggies at a high temperature will help achieve a nice char and caramelization, adding depth to the flavor. Stir-fry the veggies in batches if necessary to avoid overcrowding, which can lead to steaming instead of searing.

Layer Your Ingredients - Start by cooking the portobello mushrooms first, as they take a bit longer to soften. Once they’re done, remove them from the pan and then sauté the bell peppers and red onions. This method ensures that each vegetable is cooked perfectly without becoming mushy. Stir in the soy sauce before the seasonings. Allow the seasonings to blossom by letting the veggies cook for several more minutes.

Serve with Fresh Toppings - Enhance your fajitas with fresh toppings like avocado or guacamole, chopped cilantro, lime wedges, and a dollop of sour cream or yogurt. These fresh elements will add brightness and balance to the dish, making your fajitas even more delicious.

Heat the Tortillas - Preferably over a gas flame, if possible. This not only heats the tortillas but adds a nice depth of smoky flavor to the fajitas that is delicious.

EXPERT TIP: Sauté the bell peppers and onions until they are very tender. The onions will become darker and begin to caramelize. The peppers should just start to brown in spots. This typically takes about 15 minutes.

A close-up view of a combination of colorful bell pepper strips and strips of red onion that have been sautéed in a large cast-iron skillet with a wooden spoon inserted in the middle.

How To Serve and What to Serve With

We love to serve our fajitas on our large fajita skillet. Be sure to heat the skillet over high heat and then place the sautéed veggies on the hot skillet just before serving. This will give you the classic sizzle that you get in Tex-Mex restaurants. Be sure to let guests know the skillet is very hot.

If you don't have a fajita skillet, no problem, simply serve them directly from the hot skillet.

Go with any, or all, of the following classic fajita fixin's:

EXPERT TIP: Stir in the seasonings for the last couple minutes of sautéing the vegetables. Stir gently and allow the seasonings to "blossom" before serving.

A person transferring fajita seasonings from a small white bowl into a skillet filled with sautéed portobello mushrooms and strips of bell peppers and red onion.

Other Classic Fajita Recipes To Try

We've never met a fajita that we didn't like. If you love fajitas as much as we do, you'll want to try all of the following. They are authentic and so good!

These are all amazing, without a doubt. But, folks, you will not believe how delicious these vegetarian fajitas are, too!

A straight-on view of single serving of veggie fajitas on a white plate next to a tall glass of beer with a festive bowl of salsa in the background.

Folks, we are about as big a fan of fajitas as anyone there ever was. Of course, we love fajitas with perfectly grilled protein, but you will not believe how delicious these are, too.

They are certainly lower in calories than the other varieties, but they do not sacrifice flavor.

The portobello mushrooms have a "beefy" flavor and texture. Go with corn tortillas and leave out the sour cream and cheese to keep them vegan.

Every bite is the classic fajita taste and texture!

A close-up view of a hand-held veggie fajita that is stuffed with sautéed mushrooms, peppers, onions, sour cream, cotija cheese all in a lightly charred flour tortilla.

Ready to make the best Tex-Mex vegetarian dish this side of El Paso? Go for it!

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

An overhead view of a large fajita skillet that is filled with a serving of veggie fajitas and surround by festive bowl of cheese, limes, sour cream, and a stack of charred flour tortillas.
Print Recipe
5 from 1 vote

Best-Ever Veggie Fajitas

You will never miss the meat with these amazing vegetarian fajitas. The portobello mushrooms have an almost 'beefy' taste and texture to them and the flavor is classic in every way. They are healthy and off-the-charts delicious!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Entree
Cuisine: Tex-Mex, Mexican
Diet: Vegetarian
Servings: 4
Calories: 341kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet
  • fajita skillet optional

Ingredients

  • 3 tbsp olive oil divided
  • 3 large portobello mushroom caps stem and gills removed, cut into strips
  • 3 bell peppers seeded and cut into strips
  • 1 large red onion sliced into strips
  • 3 cloves garlic
  • 2 tbsp soy sauce
  • 1 tbsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp cumin ground
  • ½ tsp onion powder
  • 8 flour tortillas heated (preferably over gas flame)
  • fresh limes for garnish
  • cilantro chopped, for garnish
  • sour cream for garnish, optional
  • salsa for garnish
  • Cotija cheese crumbled, for garnish, optional

Instructions

  • Heat 2 tablespoons of the oil in a large skillet (ie, cast iron) over medium-high heat. Add the mushrooms and sauté, stirring occasionally, until soft and darkened, about 8 minutes. Remove from the skillet onto a platter.
    3 tbsp olive oil, 3 large portobello mushroom caps
  • Use the same skillet (no need to wipe it clean) and heat the remaining tablespoon of oil over medium-high heat. Add the peppers and onion and sauté, stirring often, until very soft and the onions have begun to caramelize, about 10 minutes. Stir in the garlic and sauté for another 30 seconds.
    3 bell peppers, 1 large red onion, 3 cloves garlic
  • Return the mushrooms to the skillet and gently stir to combine. Stir in the soy sauce and cook, stirring often, for 1 minute. Stir in the chili powder, paprika, cumin, and onion powder. Sauté for 2 more minutes.
    2 tbsp soy sauce, 1 tbsp chili powder, ½ tsp smoked paprika, ½ tsp cumin, ½ tsp onion powder
  • Meanwhile, heat your tortillas, preferably over a gas flame, if possible. If using, heat your fajita skillet on the skillet until very hot (be careful, handle it with a hot pad).
    8 flour tortillas
  • If using, transfer the vegetables to the heated fajita skillet and serve at once. Garnish with a squeeze of fresh lime and a sprinkle of cilantro. Serve with the heated tortillas and desired toppings.
    fresh limes, cilantro, sour cream, salsa, Cotija cheese

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 use any variety of vegetables. Squash, zucchini, carrots, and eggplant are all wonderful additions. 
Leftover will keep (refrigerated) for several days. Reheat in a skillet on the stove over medium heat until heated through. 

Nutrition

Calories: 341kcal | Carbohydrates: 43g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 989mg | Potassium: 613mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3514IU | Vitamin C: 117mg | Calcium: 119mg | Iron: 4mg

Korean Beef Tacos with Kimchi

by 6 Comments

This incredible dish combines two of our favorite cuisines: Mexican and Korean.

You just won't believe how incredible the Korean beef (bulgogi) matches against the homemade kimchi, all wrapped up in a flour tortilla and topped with deeply flavorful Korean BBQ sauce. You will want to make these tacos time and time again, and they aren't hard to prepare, either!

An overhead view of three Korean beef tacos with kimchi pressed against each other and topped with Korean bbq sauce and slivers of green onions.

How To Make Korean Beef Tacos with Kimchi

 

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 ingredients for these tacos can be found in the Asian section of your local supermarkets, at Asian food markets, or online. Here's what you'll need to have on hand:

For the Korean Beef

Steak - Look for a nicely marbled cut of beef, such as a ribeye, strip, or sirloin.
Garlic - Minced.
Green onions and yellow onions - Chopped.
Soy sauce - Regular of low-sodium.
Sesame oil - Found in the Asian section of most supermarkets.
Sugar - Granulated.
Seasonings - Black pepper, smoked paprika, cayenne powder, chili powder.
Sesame seeds - Preferably toasted.
Oil - You'll need an oil that can handle high-heat stir-frying, such as peanut, canola, or vegetable. We don't recommend olive oil.

For the Kimchi

Napa cabbage - You'll only need about half of it. Cut the end off, and then coarsely chop the leaves.
Salt - Kosher is best.
Vinegar - Rice wine, or rice vinegar (either will work).
Garlic and fresh ginger- Minced. Fresh is highly recommended.
Green onions - Chopped.
Fish sauce - Found in the Asian section of many well-stocked supermarkets, at Asian markets, or online.
Sugar - Granulated.
Seasonings - Chili powder and red pepper flakes.

For the Korean BBQ Sauce

Gochujang - Korean red pepper paste found in the Asian section of many well-stocked supermarkets, at Asian markets, or online.
Sesame oil - Found in the Asian section of most supermarkets.
Sugar - Granulated.
Vinegar - Apple cider or rice vinegar.
Garlic - Minced.

EXPERT TIP: Place the meat in the freezer for about 15 minutes for slicing. This firms the meat up and allows you to get that classic thinly sliced Korean beef.

An overhead view of a glass bowl that is filled with thin strips of ribeye steak that has been coated in a Korean marinade.

Tips for Perfect Korean Beef Tacos with Kimchi

Choose the Right Cut of Beef - Use tender cuts like ribeye, flank steak, or sirloin for your tacos, as they are flavorful and stir-fry well. Marinate the beef for no less than two hours (overnight is best) to enhance its flavor and tenderness before cooking.

Cook at High Heat - Sear the marinated beef over high heat in a wok (or skillet), on a grill, or in a hot skillet to achieve a nice caramelized crust while keeping the inside juicy. Aim for medium-rare to medium doneness for optimal tenderness.

Make the Kimchi - Store-bought kimchi will work in a pinch. But our version is not difficult and takes a fraction of the time for making authentic kimchi from scratch. The flavor is still far superior to the bottled variety.

Assemble with Fresh Toppings - When assembling your tacos, use warm, lightly charred flour tortillas and layer the sliced beef, homemade kimchi, and drizzle with Korean BBQ sauce. Add fresh toppings like cilantro, sliced jalapeños, or a squeeze of lime to enhance the flavors and provide a burst of freshness.

EXPERT TIP: You'll notice there will be some liquid in the pan as you are searing the beef. This is normal. If you prefer a less 'wet' filling, then remove the beef from the marinade and shake off the excess before adding it to the hot pan.

A close-up view of a person using a wooden spatula to stir-fry strips of steak in a large black cast-iron skillet with a Korean sauce and marinade.

How To Serve

We love to serve this right out of our wok, but you can also easily transfer the meat mixture to a serving platter.

If you have a gas stove, or if you have a grill, we recommend charring your flour tortillas just slightly. It gives them a warm, smokey taste and texture.

The kimchi is best if it's allowed to come to room temperature. You can even make it several days in advance. It gets better with time! The Korean BBQ sauce can be made in advance, too.

EXPERT TIP: When simmering the kimchi in the plastic bag, take care to not allow the baggie to reach the hot sides of the pan. If should rest easily in the middle of the simmering water. Again, the kimchi can be made up to 3 days in advance of serving. Keep in an air-tight jar in the fridge and then let come to room temperature before serving.

An overhead view of a white bowl that is holding homemade kimchi with a spoon inserted into the side.

Classic Korean and Other Asian Recipes to Try

We're adding more and more Korean recipes to the blog. Below is a collection of our favorites, as well as some of our other Asian dishes, too. We think you and your family will love them, as well!

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

A straight-on view of three Korean beef tacos with kimchi on lightly charred flour tortillas all resting on a black dinner plate.

Practically everyone loves a good taco, right?

Folks, this Korean beef with kimchi is one of the best tacos we've ever made, served, or eaten. And, we're certain you will feel the same way.

Get the beef prepped the night before, make the kimchi and BBQ sauce ahead of time, and then everything comes together in a matter of minutes!

Perfect for entertaining or just a yummy taco for chowing on a lazy weekend afternoon. Big win either way!

Ready to make the best fusion taco 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!

An overhead view of three Korean beef tacos with kimchi pressed against each other and topped with Korean bbq sauce and slivers of green onions.
Print Recipe
5 from 3 votes

Korean Beef Tacos with Kimchi

Much of this can be done in advance. Prep the meat in the marinade the night before, make the kimchi and BBQ sauce up to several days in advance, and then it all comes together in a matter of minutes! The flavor is off-the-charts!
Prep Time20 minutes
Cook Time40 minutes
Marinating Time2 hours
Total Time3 hours
Course: Lunch / Dinner
Cuisine: Asian / Mexican
Servings: 4 people
Calories: 502kcal
Author: Kris Longwell

Equipment

  • Wok or sturdy skillet
  • Pot for simmering water and large freezer baggie

Ingredients

For the Korean Beef

  • 1½ lbs ribeye trimmed, and sliced into very thin pieces (See NOTES)
  • 2 garlic cloves minced
  • 3 green onions chopped
  • 1 medium yellow onion chopped
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • ½ tsp black pepper ground
  • ½ tsp smoked paprika
  • ½ tsp cayenne power
  • 1 tbsp sesame seeds toasted, if desired
  • 1 tbsp chili pepper
  • 2 tbsp peanut oil

For the Kimchi

  • Half a head Napa cabbage coarsely chopped
  • ¾ cup Kosher salt
  • 6 cups water
  • ½ cup rice vinegar
  • 4 cloves garlic minced
  • 3 tbsp fresh ginger minced
  • ½ cup green onions chopped
  • ¼ cup fish sauce
  • 2 tbsp sugar
  • 1 tbsp chili powder
  • 1 tsp crushed red pepper

For the Korean BBQ Sauce

  • 2 tbsp gochujang
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 tbsp water
  • 1 tsp apple cider vinegar
  • 1 clove garlic minced

For the Tacos

  • 10 flour tacos
  • green onions thinly sliced, for garnish (optional)
  • lime wedges for garnish (optional)

Instructions

Start the Beef

  • Place the meat in a medium-sized bowl, and add all the ingredients except for the peanut oil.
    1½ lbs ribeye, 2 garlic cloves, 3 green onions, 1 medium yellow onion, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp sugar, ½ tsp black pepper, ½ tsp smoked paprika, ½ tsp cayenne power, 1 tbsp sesame seeds, 1 tbsp chili pepper
  • Let marinate in the fridge for 2 to 12 hours.

Make the Kimchi

  • Place the coarsely chopped cabbage in a large bowl.
    Half a head Napa cabbage
  • Dissolve the salt in water and pour the solution over the cabbage.
    ¾ cup Kosher salt, 6 cups water
  • Make sure the cabbage is completely submerged and let soak for at least 1 hour.
  • Combine the remaining ingredients in a bowl to make the kimchi sauce.
    ½ cup rice vinegar, 4 cloves garlic, 3 tbsp fresh ginger, ½ cup green onions, ¼ cup fish sauce, 2 tbsp sugar, 1 tbsp chili powder, 1 tsp crushed red pepper
  • Drain and rinse cabbage and place in a large, clean bowl. Pour the sauce over the cabbage.
  • Transfer the contents of the bowl to a leak-proof bag and place in simmering water for 30 minutes. (A heavy-duty freezer bag works, just don't let it lay on the side of the hot pan).
  • Remove and let cool before transferring to a serving vessel.

Prepare the Korean Beef

  • Heat the peanut oil in a medium skillet over medium high heat.
    2 tbsp peanut oil
  • Add the marinated beef to the pan and cook until medium rare (about 4 minutes), or to medium (about 6 or 7 minutes)

Assemble the Tacos

  • Heat tortillas over a medium flame.
    10 flour tacos
  • In a medium bowl, mix together the ingredients for the BBQ sauce.
    2 tbsp gochujang, 1 tbsp sesame oil, 1 tsp sugar, 1 tbsp water, 1 tsp apple cider vinegar, 1 clove garlic
  • Build the tacos by placing several strips of beef with the sauce. Top with a mound of kimchi, and then drizzle the BBQ sauce over the top.
  • Garnish with chopped green onions and lemon wedges, if desired.
    green onions, lime 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. 
To easily slice the steak, wrap it in plastic wrap and place it in the freezer for about 20 minutes. Unwrap the steak and use a sharp knife to cut the slightly-frozen steak into thin strips. 
The kimchi and BBQ sauce can be made up to 48 hours in advance. Keep chilled and then let come to room temperature before serving. 
This recipe easily feeds to 2 to 3 people, possibly 4. Double the meat to feed up to 6 to 8 guests. No need to increase the other ingredients. You'll most likely have leftover kimchi. Save leftovers to put on a burger, eggs, or even a baked potato! 
Gochujang can be found in the Asian section of most supermarkets. You can also find it easily online. It does carry some heat, so go light at first, taste, and then add more, if desired. 

Nutrition

Calories: 502kcal | Carbohydrates: 22g | Protein: 38g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 23018mg | Potassium: 774mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1160IU | Vitamin C: 15mg | Calcium: 110mg | Iron: 5mg

POST UPDATE: This was originally published in April 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January, 2025!

Best-Ever Pork Tenderloin

by 8 Comments

We know saying this is the "best-ever" is saying a lot. But, wait until prepare it. You'll get it.

Pork tenderloin is typically lean, but still very tender and juicy. Go the extra step and order a Mangalitsa tenderloin (use Discount Code: LOON15 for 15% off), and you won't believe the taste and texture. The cranberry reduction with molasses and Sherry wine vinegar is sublime. Wonderful for a weeknight meal, but also spectacular for entertaining.

An overhead view of sliced best-ever pork tenderloin topped with a cranberry reduction on a large white platter with sprigs of parsley and a large serving fork next to the sliced meat.

How To Make the Best-Ever Pork Tenderloin

 

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

The Ingredients You Will Need

This dish is all about the tenderloin. Go with quality, preferably a pork tenderloin from Mangalitsa Estates. The pork rub and cranberry reduction take the tenderloin to even higher culinary greatness. Here's what you'll need to have on hand:

Pork tenderloin - We highly recommend a pork tenderloin from Mangalitsa Estates. Use Discount Code: LOON15 for 15% off your entire order!
Salt - Coarse Kosher is excellent.
Pork rub - Our homemade pork rub is easy to prepare and so good. See NOTES regarding sodium.
Cranberry juice - Seek out 100% cranberry juice, not cranberry cocktail juice. Pomegranate juice is a good substitution.
Molasses - You could substitute maple syrup (pure) or honey, which still delivers excellent flavor and texture.
Sherry vinegar - White wine, Champagne, or even apple cider vinegar are all perfectly fine substitutes.

EXPERT TIP: As mentioned, our pork rub is the ideal mix of sweet and savory, the perfect complement to pork. However, if you go with a purchased rub, check the sodium. Our homemade version does not include salt. If your purchased rub does include salt, you'll want to reduce the amount of salt applied to the loin before grilling.

A person dumping pork rub over the top of an uncooked pork tenderloin that is resting on a large wooden cutting board.

Tips for Making the Best-Ever Pork Tenderloin

Marinate for Flavor - Marinate the pork tenderloin with the pork rub for at least 1-2 hours, or preferably overnight. This step infuses the meat with flavor and helps to tenderize it, resulting in a juicier final dish.

Use a Meat Thermometer - Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for optimal juiciness. This is critical. Order from ThermoPro (click link) and automatically receive a "How To Feed a Loon" discount!

Prepare the Cranberry Reduction - Make sure you are using fresh cranberry juice, not cranberry cocktail juice. You can use fresh cranberries, too, for a thicker sauce. Allow the juice with the molasses and vinegar to reduce by nearly half. This takes about 15 minutes. It won't be as thick as sauce, but it should coat the back of a spoon.

Rest Before Slicing - After grilling, let the pork tenderloin rest for about 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is tender and flavorful. Serve with the cranberry reduction drizzled on top for a stunning presentation.

EXPERT TIP: The cranberry reduction can be prepared hours in advance of cooking the tenderloin. You'll need at least 15 to 20 minutes to allow the liquid to reduce. You can do this while the pork is on the grill, but you may need to allow the meat to rest for a little longer while the mop reduces to the right consistency.

A person pouring Sherry wine vinegar from a small glass carafe into a silver saucepan filled with simmering cranberry juice and molasses.

How To Serve

After you've prepared the cranberry reduction, pour about half of it into a vessel that you can serve at the table. Use the rest for "mopping" the tenderloin while grilling.

Slice the tenderloin into about ½-inch pieces. Drizzle some of the cranberry reduction over the sliced meat on a platter.

We love serving the tenderloin with sautéed white beans and spinach. The combination of flavors is incredible.

EXPERT TIP: Depending on the size of the tenderloin, the cooking time on the grill could vary. Typically, it will take about 15 to 20 minutes for the thickest part to reach 135 to 140°F. The loin will increase another 5 to 10 degrees as it rests. Turn the tenderloin 45° after about 5 minutes of grilling to create attractive grill marks. Brush on the "mop" with each turn of the meat.

A straight-on view of a black grill brush that is being used to apply a cranberry mop over the top of a pork tenderloin that is being grilled on an outdoor gas grill.

Other Amazing Pork Recipes to Try

Pork is such a versatile protein and is healthier than red meat. Here is a collection of some of our favorite recipes featuring "the other white meat."

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

An overhead view of a white dinner plate that is filled with a serving of sliced best-ever pork tenderloin topped with a cranberry reduction and next to a serving of sautéed white beans and spinach.

Pork tenderloin is a wonderful cut of meat. We highly recommend going the extra distance and ordering the pork from the incredible Mangalitsa Estates.

Remember to use Discount Code: LOON15 for a 15% discount off your entire order! Have fun checking out all of their amazing products!

This dish is beautiful and absolutely delicious. Perfect for serving guests or just a comforting meal at home with the family.

A close-up view of sliced pork tenderloin with a cranberry reduction sauce drizzled on top with a serving of sautéed white beans and spinach next to it.

Ready to make the best pork 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 sliced pork tenderloin with a cranberry reduction sauce drizzled on top with a serving of sautéed white beans and spinach next to it.
Print Recipe
5 from 3 votes

Best-Ever Pork Tenderloin

This pork tenderloin is juicy, tender, and exploding with flavor. The cranberry reduction can be made hours in advance. Our pork rub is easy to prepare and great to have on hand for future pork recipes! We serve this with our sautéed white beans and spinach for a wonderful meal.
Prep Time15 minutes
Cook Time35 minutes
Resting Time10 minutes
Total Time1 hour
Course: Entree
Cuisine: American
Servings: 4
Calories: 184kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill See NOTES for baking instructions

Ingredients

  • 1 1 lb pork tenderloin
  • Kosher salt
  • ½ cup pork rub
  • 1 cup cranberry juice 100% juice
  • ¼ cup molasses
  • ¼ cup Sherry wine vinegar

Instructions

  • Place the tenderloin on a cutting board and liberally sprinkle salt all over it (see NOTES regarding salt). Next, sprinkle the rub all over the tenderloin, using your fingers to help press it into the surface of the meat. Place in a dish and cover with plastic wrap. Refrigerate for 1 to 2 hours, or up to overnight.
    1 1 lb pork tenderloin, Kosher salt, ½ cup pork rub
  • In a medium saucepan over medium heat, bring the pure cranberry juice to a strong simmer. Simmer until reduced by about a quarter (usually about 10 minutes). Add the molasses and Sherry vinegar and simmer for another 5 to 10 minutes, until it is thick enough to coat the back of a spoon and has reduced another quarter cup (half cup reduction in total). Pour about half of the "mop" into a vessel to save for serving tableside. You'll use the rest for "mopping" the tenderloin as it cooks.
    1 cup cranberry juice, ¼ cup molasses, ¼ cup Sherry wine vinegar
  • Heat your grill to medium heat. Add the marinated meat directly over the heat. Brush on the "mop" and grill for about 8 minutes, or until grill marks appear on the underside. Turn the tenderloin over, brush with the mop, and cook another 8 to 10 minutes, or until an internal temperature of 135 to 140°F is reached. Brush on the mop several times during the grilling process.
  • Remove the meat from the grill and place on a cutting board. Use some of the reserved mop to brush another layer of the mop over the top of the tenderloin. Allow the tenderloin to rest for about 10 minutes.
  • Cut the meat into ½-inch slices and serve immediately, passing the extra cranberry reduction mop at the table.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If using purchased pork rub, check the label to see the salt content. Our pork rub does not include salt, which is why we salt the loin before adding the rub. If using a purchased rub that includes salt, you'll want to pull back on the amount of salt you apply. You may not need to apply any. 
You can roast the tenderloin in the oven at 425°F for about 25 minutes, or until an internal temperature of 135 to 140°F is reached. If desired, you can sear the tenderloin first in a hot skillet (with a little oil), and then finish it off in the oven. Brush with the mop every 5 to 10 minutes. 
Leftovers make amazing sandwiches! Leftovers will keep (covered) in the fridge for up to 5 to 7 days. 

Nutrition

Calories: 184kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 0.2mg | Sodium: 18mg | Potassium: 565mg | Fiber: 3g | Sugar: 24g | Vitamin A: 807IU | Vitamin C: 10mg | Calcium: 344mg | Iron: 12mg

Sautéed White Beans and Spinach

by 5 Comments

If you're like us, you're always looking for a new (delicious) side dish. This is so good, you may bump it up to a main dish!

Every great main dish needs great side dishes to complete a fantastic meal. We love this dish because, first and foremost, it is delicious. But, it's also so easy, can be made in advance, and healthy, too. Perfect alongside Pork Tenderloin with Cranberry Reduction (recipe to come), Baked Honey Mustard Chicken, or Mediterranean Tuna Steaks!

A close-up view of sautéed white beans and spinach on a white dinner plate resting next to sliced pork tenderloin.

How To Make Sautéed White Beans and Spinach

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

The Ingredients You Will Need

There are just a handful of ingredients in this wonderful dish, but they all come together to make a true taste sensation. Here's what you'll need to have on hand:

Oil - Olive oil or extra virgin olive oil.
Garlic - Fresh is best. Finely minced.
Spinach - We highly recommend mature spinach rather than baby spinach. The texture is perfect for sautéing. Wash, dry, and then remove the stems.
Broth - Chicken broth (or stock) is great. Vegetable stock will keep the dish vegetarian (and vegan).
Seasonings - Salt, pepper, and red pepper flakes.
White beans - Canned (drained) are just fine. We recommend Great Northern, Navy, or Cannellini.
Vinegar - Malt vinegar is fantastic, but distilled white, white wine, or apple cider vinegar will work, too.

EXPERT TIP: When sautéing the garlic, keep an eye on it. It should turn a light golden color, but do not let it burn. If it burns, start over. This only takes a few minutes.

Two photos with the first an overhead view of a large skillet filled with sautéed garlic and red pepper flakes and then the same skillet with a person pouring in chicken broth.

How To Serve

As mentioned, this dish can be prepared several hours in advance. Just leave it in the skillet and then gently reheat until the liquid is simmering.

We like to transfer this to serving vessel and serve it at the table. Or, just leave it in the skillet for easy clean-up.

For a one-pot dinner, try adding small cooked Italian sausage balls, or pieces of roasted chicken.

You can also double (or triple) the broth for an amazing soup.

EXPERT TIP: Be sure to use a large skillet (at least 12-inches wide). The lettuce will eventually cook down, but, at first, it will fill the pan completely.

Two photos with the first being an overhead view of a large skillet filled with uncooked spinach leaves and then the other image of white beans on top of the spinach.

Other Amazing Side Dish Recipes to Try

Good side dishes are essential for a stellar meal. These are all classic and so good!

These are all amazing in their own way. But, in the meantime, isn't the skillet of yumminess calling your name?

An overhead view of a large silver skillet filled with sautéed white beans and spinach with a large serving spoon in the middle of the skillet.

This has quickly become one of our favorite dishes to throw together when we're not sure what we're in the mood to eat.

It's simple. The flavors are nothing short of amazing. And we can turn it into a main coarse with the addition of our favorite cooked protein.

And, it's healthy, too! It's great any time of the year and always a hit when we serve it to guests. A true side-dish scene stealer!

A straight-on view of a serving spoon filled with sautéed white beans and spinach being raised over a skillet filled with the same.

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!

A close-up view of sautéed white beans and spinach on a white dinner plate resting next to sliced pork tenderloin.
Print Recipe
5 from 2 votes

Sautéed White Beans and Spinach

This is a wonderful side dish and comes together very quickly. You can soak dried beans overnight, or, go with quality canned beans. Either way delivers a delicious side dish. Add cooked Italian sausage for a wonderful main dish.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 74kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet 12" is ideal.

Ingredients

  • 2 tbsp olive oil
  • 6 cloves garlic minced, about 2 tsp
  • ½ tsp red pepper flakes add more for more heat
  • 1 tsp Kosher salt
  • ½ tsp black pepper ground
  • ½ cup chicken broth or vegetable stock/broth
  • 12 oz fresh spinach about 8 to 10 cups, stems removed
  • 2 15 oz cans white beans drained, ie: Great Northern, Navy, Cannellini
  • 2 tbsp malt vinegar

Instructions

  • Heat the oil in a large skillet over medium heat. Add the garlic and sauté, stirring often, until just turning lightly browned on the edges, about 3 to 4 minutes (don't let it burn!). Add the red pepper flakes, salt, and pepper and stir to combine.
    2 tbsp olive oil, 6 cloves garlic, ½ tsp red pepper flakes, 1 tsp Kosher salt, ½ tsp black pepper
  • Add the broth and bring to a simmer. Stir in the spinach and then the beans. Cook until the spinach has completely wilted, about 5 minutes.
    ½ cup chicken broth, 12 oz fresh spinach, 2 15 oz cans white beans
  • Stir in the malt vinegar and serve at once.
    2 tbsp malt vinegar

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. 
Baby spinach can be substituted for the mature spinach. If using frozen spinach, thaw it first and then squeeze all of the water from it with a kitchen towel in your kitchen sink. We recommend going with mature spinach (usually two bunches). 
This easily served four people. Cut the recipe in half to serve two. 
Leftovers will keep in an air-tight container in the fridge for up to 5 days. Reheat on the stove over medium heat until simmering. You made need to add a little more broth. 

Nutrition

Calories: 74kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 696mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.2mg

Chocolate Lava Cake

by 5 Comments

If you're a chocolate lover and looking for a show-stopper dessert, this one is for you.

There is something truly magical about this dessert. When your guests first dig into the tender cake, you will be amazed at their reactions. Then just wait for their reactions when they take the first bite. We love to serve it with a scoop of homemade vanilla ice cream, but even just the cake by itself is unforgettable.

A chocolate lave cake sitting on a white dessert plate that has been dusted with powdered sugar with a fresh cranberry sitting next to it.

How To Make Chocolate Lava 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 Tools and Ingredients You Will Need

The Tools You Will Need

Ramekins - 6 oz are best, but 8 oz will work, too.
Double boiler - Or place a metal bowl over a pot of lightly simmering water.
Sharp knife - For cutting around the cooked cakes.

There are just a handful of ingredients for these cakes, but the measurements are critical. Here's what you'll need to have on hand:

Butter - Unsalted. You'll need to melt some for greasing the ramekins and then more for melting with the chocolate.
Cocoa powder - Unsweetened.
Dark chocolate - 60% bittersweet chocolate is recommended. We use Ghiradelli.
Eggs - You'll need both whole eggs and egg yolks.
Sugar - Granulated.
Flour - All-purpose.

EXPERT TIP: Brush your ramekins with melted butter, chill them, and then brush with a second layer of melted butter and a dusting of cocoa powder not only makes removing the baked cakes easier, it maintains the chocolate appearance for serving.

An overhead view of a six small ramekins that have been greased with butter on the inside and then dusted with cocoa powder.

Tips for Making Perfect Chocolate Lava Cakes

Choose High-Quality Chocolate - Use high-quality dark chocolate for the best flavor and texture. The chocolate should have a cocoa content of at least 60% to ensure a rich taste and a smooth melting consistency.

Melt Chocolate and Butter Together - Gently melt the chocolate and butter together using a double boiler or in short bursts in the microwave. This ensures they combine smoothly and prevents the chocolate from seizing, resulting in a silky batter.

Don’t Overmix the Batter - When combining the melted chocolate with the eggs and flour, mix until just combined. Overmixing can lead to a denser texture, which may prevent the lava center from forming properly.

Properly Grease the Ramekins - Generously grease the ramekins with butter and dust them with cocoa powder to prevent sticking. This step is crucial for ensuring the cakes release easily after baking, allowing you to achieve that perfect molten center when you invert them onto a plate.

EXPERT TIP: Do your best to add equal amounts of batter across all of the ramekins. Start with one large spoonful in the first and then continue with the rest, and then add more across all ramekins that are filled. They should be about two-thirds full.

A person using a silver spoon to transfer a chocolate cake batter into a small ramekin that has been greased and dusted with cocoa powder.

How To Serve

You'll definitely want to time these so they are served soon after they come out of the oven.

If you wait too long, the molten interior will thicken and no longer flow when cut into

We use a fine-mesh sieve to dust the tops of the cakes with powdered sugar. A nice tart fruit, such as cranberries, is the perfect complement to the richly sweet cake.

A scoop of homemade vanilla ice cream or a dollop of whipped cream is a wonderful addition, too.

EXPERT TIP: Don't overcook the cakes! The sides will just start to pull away from the edge of the ramekin when you remove them from the oven. There may be some simmering chocolate on the sides of the cake. This is normal. Allow the cakes to rest for 3 to 5 minutes before inverting them. Test one cake, if it's too gooey, place them all back in the oven for another 2 minutes.

An overhead view of two rows of ramekins that are filled with baked chocolate lava cakes.

Other Amazing Chocolate Dessert Recipes to Try

If you love chocolate as much as we do, you will want to try each and every one of these recipes. They are decadent and so delicious!

These are all a chocolate lover's dream come true. But, in the meantime, isn't this chocolate masterpiece calling your name?

A straight-on view of a chocolate lava cake that has been cut into revealing the gooey chocolate interior.

This dessert is not only stunning in presentation, the taste is off the charts.

It's perfect for any special occasion.

If possible, weigh the ingredients on a kitchen scale, and keep an eye on the cakes as they bake.

Every bite is a chocolate lover's dream come true.

A spoon being raised with a serving of gooey chocolate lava cake on it with the half-eaten cake in the background.

Ready to make the best chocolate dessert 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 chocolate lave cake sitting on a white dessert plate that has been dusted with powdered sugar with a fresh cranberry sitting next to it.
Print Recipe
5 from 1 vote

Chocolate Lava Cake

This is one of those "special occasion" desserts that is a chocolate lover's dream come true. A kitchen scale ensures the exact measurements, but, if you don't have a scale, you'll still be okay if you follow the recipe exactly. Be sure to serve the cakes soon after they come out of the oven. Get ready for raves!
Prep Time20 minutes
Cook Time13 minutes
Resting time3 minutes
Total Time36 minutes
Course: Dessert
Cuisine: American / French
Servings: 8
Calories: 568kcal
Author: Kris Longwell

Equipment

Ingredients

  • 3 tbsp unsalted butter melted
  • cocoa powder for dusting
  • 6 oz dark chocolate 60% bittersweet baking chocolate
  • 13 tbsp unsalted butter chilled and cubed
  • 4 large eggs
  • 4 large egg yolks
  • 6.7 oz sugar a little less than 1 cup (192 grams)
  • 6.6 oz all-purpose flour a little more than 1 cup (187 grams)
  • confectioners' sugar for dusting
  • 1 cup fresh cranberries for garnish, optional

Instructions

  • Brush melted butter on the inside of the ramekins. Place in the freezer for 10 to 15 minutes. Brush with more melted butter and then sprinkle the cocoa powder inside the ramekins. Shake to completely coat the ramekins, and then tap out excess.
    3 tbsp unsalted butter, cocoa powder
  • Use a double boiler (with water in the bottom pot) or a heatproof bowl over a bowl of simmering water to gently melt the chocolate and butter. Remove from heat and let cool for 10 minutes.
    6 oz dark chocolate, 13 tbsp unsalted butter
  • In a large bowl, use an electric hand mixer to beat together the eggs, egg yolks, and sugar until so thick that a spoon dragged across the top of the mixture leaves a trail.
    4 large eggs, 4 large egg yolks, 6.7 oz sugar
  • Sift the flour into the egg mixture and then beat until incorporated. Pour the melted chocolate mixture into the egg mixture one-third at a time, beating well between additions until completely combined.
    6.6 oz all-purpose flour
  • Evenly divide the mixture across the prepared ramekins. Chill them for 20 minutes.
  • Preheat oven to 400°F while the cakes are chilling.
  • Place ramekins on a baking sheet and cook for 13 minutes, or until the tops are solid and just starting to pull away from the sides. Remove from the oven and let rest in the ramekins for 3 to 5 minutes.
  • Use a thin sharp knife to loosen the sides of the cake from the sides of the ramekins. Invert the cakes onto serving plates and gently remove them from the ramekins.
  • Sprinkle with confectioner's sugar and garnish with fresh fruit, if desired. Serve at once.
    confectioners' sugar, 1 cup fresh cranberries

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. 
Weighing the dry ingredients ensures the exact volume for each, however, if you measure them out following the notes in the "ingredients" section, you'll be fine. 
After removing from the oven, invert a test cake. If the cake is not fully set around the edges, place the ramekins back in the oven for another couple of minutes. 
Leftovers can be reheated in the microwave on HIGH for about 1 minute. 

Nutrition

Calories: 568kcal | Carbohydrates: 52g | Protein: 9g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 48mg | Potassium: 228mg | Fiber: 3g | Sugar: 29g | Vitamin A: 966IU | Calcium: 51mg | Iron: 4mg

Glazed Ham Loaf

by 4 Comments

If you have leftover ham, you must make this recipe! It is the ultimate comfort food.

There are so many ham sandwiches you can enjoy from your leftover over-holiday ham. A meat grinder works perfectly, but you could also chop the ham in your food processor, or even just dice the meat with a sharp knife. The end result takes your everyday meatloaf to culinary heights!

A straight-on view of a glazed ham loaf that is sitting on a small cutting board and has a few slices cut sitting next to sprigs of thyme and rosemary.

How To Make Glazed Ham Loaf

 

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

This is not a complicated recipe at all. You just need to get your ham ground nicely, and then everything else comes together easily.

The Tools You Will Need

Meat grinder - If you don't have a meat grinder, you can grind the ham (in batches) in your food processor. You could also ask your local butcher if he/she could grind it for you. Or, just dice the ham with a large, sharp knife.
Loaf pan - A 1 lb. pan works perfectly. Non-stick is great. No matter what, just be sure to grease the pan liberally before adding the loaf mixture.
Silicon mat - Or parchment paper. This makes clean-up much, much easier.
Large knife - For slicing the loaf.

The Ingredients You Will Need

Ground ham - Use leftover ham, purchased ham, or even a ham steak from the supermarket.
Pork - Ground. Found in the meat department of most supermarkets. For a delicious twist, you could go with a tube of breakfast sausage in place of the ground pork.
Onion - Finely chopped.
Breadcrumbs - We use unseasoned Panko, but fresh breadcrumbs or regular store-bought Italian breadcrumbs will work, too.
Tomato sauce - This is better than ketchup. The consistency helps keep the loaf tender and juicy.
Milk - Whole milk is recommended. 2% will work, too.
Eggs - Whole.
Worcestershire sauce - Can substitute soy sauce (but you'll need to reduce your salt to 1/2 tsp).
Herbs - Fresh is best. We go with thyme and parsley, chopped.
Parmesan cheese - Grated.
Seasonings - Salt and pepper.
Brown sugar - Light or dark.
Vinegar - We recommend apple cider vinegar.
Mustard - Dijon is what we use, but whole grain, spicy, or even just plain yellow will work, too.

EXPERT TIP: We find that your clean hands are the best tools for mixing the ingredients for the loaf. Be sure everything is fully combined before adding to the loaf pan. Be sure to wash your hands immediately after mixing the ingredients.

An overhead view of a glass bowl filled with ground ham, pork, breadcrumbs, eggs, chopped onion, and tomato sauce.

Tips for Making the Best Glazed Ham Loaf

Use a Blend of Meats - For a flavorful and moist ham loaf, combine ground ham with ground pork (or beef). This mixture enhances the taste and texture, creating a more balanced and delicious loaf.

Incorporate Flavorful Add-Ins - Go with your favorites, such as finely chopped onions, garlic, and breadcrumbs. They add moisture and depth of flavor to the loaf. Tomato sauce, Worcestershire sauce, and fresh herbs significantly elevate the flavor profile.

Don't Forget the Glaze - The glaze complements the loaf perfectly. Brush the glaze over the ham loaf during the last 15-20 minutes of baking to create a caramelized, sticky coating that enhances both flavor and presentation. Be sure to save plenty to pass at the table.

Monitor the Temperature - Use a meat thermometer to ensure the ham loaf is cooked to the proper internal temperature of 160°F (70°C) to 165°F. This ensures that the loaf is fully cooked while remaining juicy and tender, avoiding overcooking that can lead to dryness.

EXPERT TIP: It's important to spray (or grease with softened butter) the inside of the loaf pans before adding the loaf mixture. Once you invert the pan, you will need to whack the top a few times with the handle of a wooden spoon. If the loaf is stubborn, bang the inverted pan a few times to help release it. You can also just form the loaf on the baking sheet with your hands.

Two photos with the first being a person pressing an uncooked ham loaf into a laf pan and then a photo of the ham loaf that has been inverted and removed from the pan.

How To Serve

You'll need to let the loaf rest for at least 15 minutes after it comes out of the oven. If you slice into it too early, it might fall apart on you.

This is pure comfort food and is begging for classic sides such as best mashed potatoes and Southern-style green beans.

And, remember, you'll want to save plenty of the glaze to serve at the table. It's wonderful drizzled over the top of the slice ham loaf.

A person using a pasty brush to apply a sugar and cider vinegar glaze over the top of fully cooked glazed ham loaf.

What to Serve with a Ham Loaf

We already mentioned that our favorite two sides to serve with this ham loaf are mashed potatoes and Southern-style green beans. But, any of the following would be perfect side dishes, too:

No matter how you plate this dish, it is the definition of comfort food. And leftovers are just as good, if not better. Talk about an amazing meatloaf sandwich!

A straight-on view of a slice of glazed ham loaf that is resting on a mashed potatoes next to green beans all on a white dinner plate next to a glass of white wine.

There is so much to love about this nostalgic ham loaf. You don't see it much anymore, we are determined to change that!

We love a standard meatloaf, without a doubt, but when you dig into this juicy and flavorful ham loaf, you may never want it any other way.

And, did we mention that glaze? It all comes together to make one of the most satisfying meals we've prepared in some time. It's really that good!

A person using a silver spoon to drizzle a glaze across the top of a glazed ham loaf slice that is resting on a bed of mashed potatoes on a white dinner plate.

Ready to turn that leftover ham into one of the most delicious meals 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 glazed ham loaf that is sitting on a small cutting board and has a few slices cut sitting next to sprigs of thyme and rosemary.
Print Recipe
5 from 2 votes

Glazed Ham Loaf

If you have leftover ham, or if you're looking for a new way to serve ham, this is the recipe for you. The loaf is tender, juicy, and deep in flavor. Be sure to leave plenty of the glaze for passing at the table. Leftovers are amazing!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting time20 minutes
Total Time2 hours 10 minutes
Course: Entree
Cuisine: American
Servings: 6
Calories: 657kcal
Author: Kris Longwell

Equipment

  • 1 loaf pan
  • 1 Baking sheet lined with a silicon mat or parchment paper

Ingredients

  • Cooking spray
  • 1½ lbs ham ground
  • 1 lb pork ground
  • 1 medium onion chopped, about 1 cup
  • 1 cup Panko breadcrumbs
  • ½ cup tomato sauce
  • ¼ cup whole milk
  • 2 large eggs
  • 1 tbsp Worcestershire sauce
  • 1 tbsp thyme fresh, chopped, or 1 tsp dried
  • 1 tbsp parsley fresh, chopped, or 1 tsp dried
  • ¼ cup Parmesan cheese grated
  • 1 tsp Kosher salt
  • ½ tsp black pepper

For the Glaze

  • 1½ cups brown sugar dark or light
  • ½ cup apple cider vinegar
  • 2 tbsp Dijon mustard

Instructions

  • Preheat oven to 350°F.
  • Liberally spray your loaf pan with cooking spray. Line a baking sheet with a silicon mat or parchment paper (this makes clean-up much easier).
    Cooking spray
  • Add all of the loaf ingredients into a large bowl and use your clean hands (or a couple of wooden spatulas) to mix everything until fully combined.
    1½ lbs ham, 1 lb pork, 1 medium onion, 1 cup Panko breadcrumbs, ½ cup tomato sauce, ¼ cup whole milk, 2 large eggs, 1 tbsp Worcestershire sauce, 1 tbsp thyme, 1 tbsp parsley, ¼ cup Parmesan cheese, 1 tsp Kosher salt, ½ tsp black pepper
  • Pack the meat mixture into the prepared pan. Invert the pan onto the baking sheet and use the end of a handle on a wooden spatula or spoon to bang the bottom of the pan (this will help free the loaf from the pan). If the loaf is not coming out of the pan, give the pan a few sturdy "bangs" onto the pan. It will eventually come out, keep at it.
  • Bake the loaf for 45 minutes.
  • Meanwhile, add the brown sugar, vinegar, and mustard into a medium-sized saucepan over medium heat. Bring to a boil, then lower the heat and gently simmer for about 3 minutes. Set aside.
    1½ cups brown sugar, ½ cup apple cider vinegar, 2 tbsp Dijon mustard
  • After 45 minutes of baking, you'll need to bake it for another 30 to 45 minutes, applying the glaze around every 15 minutes. The internal temperature should be 160°F to 165°F. Remove the ham from the oven and add another layer of glaze. Pour the remaining glaze into a vessel to serve at the table with the loaf. Let the ham rest for 15 to 30 minutes before slicing.
  • Slice and serve with extra glaze on the side.

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. 
You'll want to cook the loaf until it reaches an internal temperature of 160 to 165°F. A meat thermometer makes this easy. 
Leftovers are amazing and will keep in an air-tight container in the fridge for up to 5 days. The loaf can be frozen (cooked or uncooked) for up to 3 months. 
 

Nutrition

Calories: 657kcal | Carbohydrates: 66g | Protein: 43g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 191mg | Sodium: 2150mg | Potassium: 821mg | Fiber: 2g | Sugar: 56g | Vitamin A: 351IU | Vitamin C: 6mg | Calcium: 175mg | Iron: 4mg

Southern-Style Green Beans

by 1 Comment

This quintessential side dish is taken to new delicious levels with a Southern touch.

Southerners like their green beans super tender and loaded with amazing flavor. This recipe hits all the right notes. Fresh string beans slowly simmered in chicken broth (or vegetable broth) with herbs and a little bacon grease. The perfect side dish for your holiday ham, turkey, or any Sunday dinner!

An overhead view of a pot of Southern-style green beans that have pieces of cooked bacon visible throughout and on top of the cooked beans.

How To Make Southern-Style Green Beans

 

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

The Ingredients You Will Need

The components of this wonderful side dish are simple but fresh. Give yourself a couple of hours to get this on the table, and you and your family will be thrilled. Here's what you'll need to have on hand:

Bacon - Thick sliced, center cut is best.
Onion - Finely chopped.
Garlic - Minced.
Red pepper flakes - This will add a little heat. Increase the amount if you want your beans with a bit of a kick.
Green beans - Fresh is best. They will simmer until they become very tender. Snip the ends, and if desired, cut them in half on the diagonal.
Stock or broth - Either chicken stock or vegetable stock.
Seasonings - Salt and pepper.
Fresh herbs - Thyme and bay leaves. If using dried, go with 1 tsp of thyme (1 tbsp for fresh).
Butter - Unsalted.

EXPERT TIP: Your bacon will render grease, which is loaded with wonderful bacon flavor. However, you don't want too much grease in your beans. You'll want about 2 tablespoons, which means you'll likely need to spoon out some of the grease. Save it for future cooking!

A close-up view of cut-up pieces of baking that are being fried in a large oval Dutch oven and is being stirred with a wooden spatula.

Tips for Making Perfect Southern-Style Green Beans

Fresh is Best - Be sure to examine the string beans closely in your produce section. Pick out any beans that are brown. Snip the ends and cut them in half. If you do go with canned beans, go with quality. But, we recommend fresh.

Build the Layers of Flavor - Don't skip the herbs. They add a subtle depth of flavor that adds to the overall flavor of the beans. For even more smokey flavor, add smoked ham hocks while the beans are simmering. Stirring in the butter at the end is a must.

Don't Rush the Beans - Give yourself time to allow the beans to become very tender. The beans can be simmered hours before serving. Simply reheat on the stove with a splash more of broth before serving. Southern beans are very soft. If you prefer less tender, then blanch the beans in boiling water for 3 minutes and then simmer them in the broth for 20 minutes.

Stir in the Bacon Just Before Serving - This will keep the crispy bacon texture. However, these beans are amazing the next day when reheated. The bacon will no longer be crispy, but it's still delicious.

EXPERT TIP: Be sure to chop the onion uniformly, and not too chunky. Allow the onions to sauté in the bacon grease until they are very tender. Add in the garlic and allow it to sauté for only another 30 seconds to 1 minute.

A straight-on view of chopped onions being sautéed in an oval Dutch oven over a gas stove.

How To Serve

As mentioned, these beans can be prepared in advance and then reheated.

If serving at the table, we reheat the beans in a large pot and then transfer them to a serving vessel. It's easier to pass this way.

We recommend waiting to stir in the butter and the cooked bacon until just before serving. The butter makes the beans very silky and the bacon will stay crisp.

EXPERT TIP: You'll want to add about 2 to 3 cups of the broth (or stock). The beans should be almost submerged. When you simmer the beans with the lid on the pot, the steam will cook them until they are very tender.

A person pouring chicken broth from a large glass measuring cup into an oval Dutch oven that is filled with fresh green beans that have been trimmed.

Other Classic Side Dish Recipes to Try

Every great meal includes top-notch side dishes. Here is a collection of our favorites that we are certain will become staples in your household.

These are all amazing and any of them will take your next feast to the next level. But, in the meantime, are these green beans calling your name?

A straight-on view of a white pot that is filled with Southern-style green beans with pieces of cooked bacon intermingled.

Simmered green beans have been around for ages. Most of us grew up on them.

The canned variety is just fine.

But, preparing them Southern-style takes them to another level. They are always a huge hit when we serve them and no doubt they will be a hit when you serve them, too.

Every bite is deeply flavorful, tender, and quintessential green beans!

A close-up view of a person raising a large serving spoon of Southern-style green beans from an old-fashioned pot that is filled with the cooked beans.

Ready to make the best green beans this side of Atlanta? 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 pot of Southern-style green beans that have pieces of cooked bacon visible throughout and on top of the cooked beans.
Print Recipe
5 from 1 vote

Southern-Style Green Beans

Slowly simmered green beans with bacon, herbs, and a touch of butter take this side dish to the next level. And, they can be made in advance and then reheated before serving. Perfect for a special holiday feast, but also a Sunday dinner at home.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American Southern
Servings: 4
Calories: 220kcal
Author: Kris Longwell

Equipment

  • 1 Large pot with lid the size you would boil pasta in

Ingredients

  • 4 slices bacon thick-cut, cut into bite-sized pieces
  • 1 medium onion chopped, about 1 cup
  • 3 cloves garlic minced
  • ¼ tsp crushed red pepper more for extra heat
  • 1½ lbs green beans fresh, trimmed and halved
  • 2½ cups chicken broth plus extra, as needed
  • 2 tsp Kosher salt
  • 1 tsp black pepper
  • 3 sprigs thyme fresh
  • 1 bay leaf
  • 2 tbsp butter unsalted

Instructions

  • Cook the bacon in a large pot (or Dutch oven) over medium heat until crispy. Use a slotted spoon to remove the bacon onto a plate lined with paper towels. Spoon out enough of the rendered bacon grease to leave about 2 tablespoons.
    4 slices bacon
  • Add the onions to the pot and sauté in the bacon grease until soft and translucent, about 4 to 5 minutes. Stir in the garlic and red pepper flakes, sauté for another 30 seconds.
    1 medium onion, 3 cloves garlic, ¼ tsp crushed red pepper
  • Add the green beans, broth, salt, pepper, thyme, and bay leaf. Bring to a boil and then lower the heat to low and cover the pot. Simmer the beans until they are very tender, about 45 minutes to 1 hour.
    1½ lbs green beans, 2½ cups chicken broth, 2 tsp Kosher salt, 1 tsp black pepper, 3 sprigs thyme, 1 bay leaf
  • Use tongs to remove the thyme sprigs and bay leaf from the pot. Stir in the butter and cooked bacon. Serve at once.
    2 tbsp butter

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The beans can be trimmed up to 48 hours in advance of cooking them. (Do this ahead of time, it will save you time when you're ready to start cooking). 
The beans can be simmered several hours in advance of serving. Don't stir in the butter and bacon until ready to serve. Reheat the beans over medium heat. 
Leftovers are delicious and can be kept in an air-tight container in the fridge for up to 5 days. Reheat on the stove over medium heat. 

Nutrition

Calories: 220kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 1912mg | Potassium: 494mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1437IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 2mg

Homemade Christmas Cookies

by 1 Comment

Christmas is a time of joy and these festive cookies perfectly fit the bill.

These cookies are simple sugar cookies (without the sugar topping), but their flavor is so satisfying and they check all the right boxes for cookie lovers. The royal icing isn't difficult to make and truly puts them into a class all of their own. They are just begging for a cold glass of milk! Santa will be so happy!

An overhead view of a collection of colorful homemade Christmas cookies that in the shape of bells, ornaments, tress, snowmen, and bells.

How to Make Homemade Christmas 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 Tools and Ingredients You Will Need

There are just a hand-full of ingredients for these cookies, so quality is important. For the tools, you can find most of them at your local craft merchant, kitchen gadget store, or online.

The Tools

Rolling Pin - We love our marble rolling pin.
Parchment paper - Or silicon mats, which is what we recommend.
Baking sheet - You'll need two. Or, you'll need to bake the cookies in batches.
Christmas cookie cutters - Found at most craft stores, or online.
Thin icing spreader - An offset spatula works well. But, a coffee stirrer works wonderfully, too!
Icing bottles - Found at baking supply stores or online.

The Ingredients for the Cookies

Butter - Unsalted, room temperature.
Sugar - Granulated.
Vanilla extract - Or almond extract. Go with good quality.
Egg - Large.
Flour - All-purpose.
Salt - Table salt works best.
Baking powder - Check the expiration date.

The Ingredients for the Royal Icing

Powdered sugar - Also known as Confectioners'.
Warm - Warm tap water if fine, or heat it in the microwave.
Meringue powder - Found at some craft stores, baking supply stores, or online.
Color gels - Found at some craft stores, baking supply stores, or online.

EXPERT TIP: Be sure to chill the dough before rolling it and cutting it. If the dough is too warm, the cookies will easily become misshapen.

A person pressing a cookie cutter in the shape of a Christmas tree into rolled out sugar cookie dough.

Tips for Making Perfect Homemade Christmas Cookies

Chill the Dough - After preparing your sugar cookie dough, chill it in the refrigerator for at least 1-2 hours (or overnight) before rolling it out. Chilling helps the dough firm up, making it easier to cut out shapes and preventing the cookies from spreading too much while baking.

Use a Reliable Royal Icing Recipe - For decorating, use our royal icing recipe that includes egg whites or meringue powder for stability. This will ensure your icing dries hard and holds its shape, allowing for detailed designs. Adjust the consistency by adding water for flooding or powdered sugar for piping. See NOTES for a recipe with egg whites.

Outline and Flood Technique - Start by outlining your cookies with a thicker consistency of royal icing using a piping bag. Once the outline is set, use a thinner icing to flood the center of the cookie, using a coffee stirrer or toothpick to spread the icing evenly and eliminate air bubbles for a smooth finish.

Let Icing Dry Completely - Allow your decorated cookies to dry completely before stacking or packaging them. This can take several hours or even overnight, depending on humidity. To speed up the process, place the cookies in a cool, dry area to help the icing set firmly without smudging.

EXPERT TIP: You'll need to mix the royal icing mixture until it is thick enough that a ribbon will appear across the surface when you drag a spoon over it. This takes about 6 yo 7 minutes of mixing.

An overhead view of a person using a hand mixer to thicken white royal icing in a large stainless steel bowl.

How To Store

It's important to allow the iced cookies to completely dry before serving them. The icing will be fully set after a couple of hours.

Store cooled cookies in an airtight container for 1 to 2 weeks.

These sugar cookies with royal icing will stay fresh without needing to be refrigerated. The meringue powder in the icing is key to keeping the cookies fresh.

A person using a thin wooden stick to spread green royal icing across the surface of a Christmas tree-shaped sugar cookie.

Other Holiday Dessert Recipes to Try

There is so much to love about the holidays and these delectable desserts are right up near the top of the list!

These are all guaranteed to get you into the holiday spirit, without a doubt. But, in the meantime, aren't these cookies calling your name?

An overhead view of a box that is lined with brown wax paper and is filled with colorful homemade Christmas cookies.

Nothing spells the holiday season much more than these festive Christmas cookies.

Not only are they a hit with kids and adults, they make wonderful gifts, too.

The recipe can easily be doubled to make an extra large batch. Make these delicious cookies and spread the Christmas joy.

Merry Christmas!

A straight-on view of a white dessert plate filled with a pile of colorful homemade Christmas cookies next to a glass of milk and a small sign that reads: For Santa.

Ready to make the best cookies this side of the North Pole? 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 white plate filled with a collection of colorful homemade Christmas cookies.
Print Recipe
5 from 1 vote

Homemade Christmas Cookies

These sugar cookies are easy to make and are the perfect sweet treat for the holiday season. Be sure to let the royal icing completely set before serving. These cookies will stay fresh for 2 to 3 weeks.
Prep Time15 minutes
Cook Time14 minutes
Icing and Resting Time3 hours
Total Time3 hours 29 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 486kcal
Author: Kris Longwell

Equipment

Ingredients

  • 2 sticks unsalted butter room temperature, 8 oz
  • ⅔ cup sugar
  • 1½ tsp vanilla extract
  • 1 large egg
  • 2½ cup all-purpose flour
  • ½ tsp salt
  • ¼ tsp baking powder

For the Royal Icing

  • 4 cups confectioners' sugar
  • 3 tbsp meringue powder
  • ½ cup hot water
  • ½ tsp vanilla extract

Instructions

  • Beat the butter with the sugar in a stand mixer with the paddle attachment (or with a hand mixer) until light and creamy, about 4 to 5 minutes.
    2 sticks unsalted butter, ⅔ cup sugar
  • Beat in the vanilla and then the egg.
    1½ tsp vanilla extract, 1 large egg
  • With the mixer on medium-low, slowly add the flour, salt, and baking powder. Beat until fully mixed.
    2½ cup all-purpose flour, ½ tsp salt, ¼ tsp baking powder
  • Remove the dough and smooth it into a ball with your hands. Divide the dough into three discs, cover with plastic wrap, and refrigerate for 30 minutes (or up to overnight).
  • Preheat oven to 350°F.
  • Working 1 portion at a time, roll the dough out on a lightly floured surface to about ¼ to ½-inch thickness. Cut the cookies with the cutters. Gather the scraps and reroll to cut more cookies. Place the cookies on two sheet pans lined with a silicone mat or parchment paper. Bake until the edges are just starting to turn a light brown, about 13 to 15 minutes.
  • Allow the cookies to cool completely before icing them.

Make the Royal Icing

  • In a large bowl, add the confectioners' sugar, meringue powder, hot water, and vanilla extract.
    4 cups confectioners' sugar, 3 tbsp meringue powder, ½ cup hot water, ½ tsp vanilla extract
  • Use an electric mixer on medium speed and beat until thick, about 7 minutes. You'll know it's ready when you can drag a spoon across the top of the icing and a ribbon remains on the surface.
  • Divide the icing and stir in desired food coloring gels. Ice cookies with a small spatula, coffee stirrer, or toothpick. Decorate with icing bottles.

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. 
Bake the cookies until the edges are just starting to brown. Depending on your oven, this can take anywhere between 10 and 16 minutes. Keep an eye on them and switch the pans in the oven about halfway through baking. Be sure to allow the cookies to completely cool before icing them.
It takes at least a couple of hours for the royal icing to fully set and become hard. 
The cookies will stay fresh in an air-tight container for 2 to 3 weeks, but, are best served within a few days of baking them. 

Nutrition

Calories: 486kcal | Carbohydrates: 107g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 160mg | Potassium: 73mg | Fiber: 1g | Sugar: 76g | Vitamin A: 740IU | Calcium: 23mg | Iron: 2mg

Cheesy Skillet Rolls (Pull-Apart Bread Wreath)

by 2 Comments

These rolls are nothing short of sublime. The smell, as they are baking, is intoxicating.

Then once you pull that first warm and cheesy roll out of the skillet and take a bite...you will be transported to a place that dreams are made of. They are wonderful all year round, but, they are especially festive during the holiday season. We place an oven-safe ramekin in the middle, and then serve the 'wreath' with our homemade marinara sauce!

An overhead view a bread wreath with a ramekin in the center filled with marinara sauce and is surround by festive herbs.

How To Make Cheesy Skillet Rolls

 

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

The Tools and Ingredients You Will Need

We love to make these rolls in a cast-iron skillet. Depending on the size of the dough balls you form, you can use a 9-inch skillet (or baking pan) or up to a 12-inch skillet. If you're making the holiday bread wreath, you'll need a small oven-proof ramekin to place inverted in the center of the rolls.

For the ingredients, here's what you'll need to have on hand:

Flour - All-purpose.
Yeast - Either 'active' or 'instant' will work. Check the expiration date! Very important!
Salt - Table salt is best (not coarse salt).
Sugar - Granulated.
Water - Warm in the microwave until 120°F to 125°F, or go with warm tap water.
Oil - Olive oil, or extra virgin olive oil is best.
Mozzarella - Fresh is definitely your best option. You can also find small mozzarella balls called "Ciliegine" or "pearls" usually located in the specialty cheese section of your supermarket.
Butter - Unsalted.
Parsley - Fresh, chopped
Seasonings - Dried oregano, basil, and garlic powder.
Parmesan - Grated.

EXPERT TIP: After the dough has nearly doubled in size after the first round of proofing, you'll want to form the dough balls. They should be slightly larger than a golf ball. After you place them in the greased pan, you'll want them to proof for at least another 30 minutes.

roll dough in a hand over a skillet of other rolled rolls for cheesy skillet rolls

Tips for Making Perfect Cheesy Skillet Rolls

Use Fresh Ingredients - Opt for high-quality, fresh mozzarella to ensure a gooey, melty center. Additionally, using fresh herbs like parsley or basil in the topping enhances the flavor and aroma of the rolls.

Knead the Dough Properly - Make sure to knead the dough (with your stand mixer or by hand) until it's smooth and elastic, which helps develop the gluten structure. This will give your rolls a light and airy texture. Allow the dough to rise until it has doubled in size for the best results.

Stuff Generously - When forming the rolls, make sure to stuff them generously with mozzarella, but not so much that they burst. Pinch the dough tightly around the cheese to seal in the filling and prevent it from leaking during baking.

Brush with Butter, Cheese, and Herbs - Before baking, you'll want to brush the tops of the rolls with melted butter. Then for the last five minutes, brush on more butter with a sprinkle of chopped mozzarella and grated Parmesan. Once it's out of the oven, brush on melted butter mixed with herbs and Parmesan cheese.

Freshly baked cheesy skillet rolls in a cast iron skillet

How To Serve

You have options on how you want to serve this pull-apart bread. If making a holiday wreath, then you can bake it in a cast-iron skillet or a 9-inch cake pan with a small ramekin in the middle.

Or, you could place parchment paper on a baking sheet with a ramekin in the middle. Form the dough balls and place them around the ramekin on the parchment paper in the shape of a wreath.

If you bake in the skillet or pan, you have the option of removing the ramekin and then carefully removing the baked rolls from the pan to place on a serving platter. If the bread pulls apart a bit during this process, don't fret. Just place them back together and no one will even notice.

And remember to serve this with homemade marinara or ranch dressing for a wonderful dipping sauce.

These rolls are so good, that they can be served as an appetizer or with the main course. Get ready, they must just steal the show!

Cheesy skillet rolls in the background in a cast iron skillet with a single roll on a plate in front

Other Awesome Baked Bread Recipes To Try

There's nothing better than the smell of homemade bread baking in the oven. Here is a collection of some of our favorites that we are certain will be an instant classic in your home.

These are all absolutely amazing and comforting. But, in the meantime, aren't these rolls calling your name?

A person pulling apart a cheesy skillet rolls with two hands revealing a melty cheese pull with a bowl of marinara in the background.

These rolls are spectacular for any occasion. They make a wonderful appetizer or with a main course.

During the holiday season, turning them into a festive wreath is as gorgeous as it is delicious. Be sure to serve with homemade marinara sauce!

Nothing is much more comforting than pillowy, fluffy, delicious homemade rolls. And these are easy to make and always a huge hit.

A straight-on view of two homemade cheesy skillet rolls that are sitting on a small white plate with the loaf of rolls in the background.

Ready to make the best cheesy dinner rolls 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 a bread wreath with a ramekin in the center filled with marinara sauce and is surround by festive herbs.
Print Recipe
5 from 1 vote

Cheesy Skillet Rolls

Cheesy Skillet Rolls are amazing.  The smell is intoxicating and the melty, cheesy, garlicky yumminess of these freshly made rolls is something your loved ones will be talking about for days to come.  You won't believe how easy they are to make! Perfect any time of the year, but especially wonderful during the holiday season!
Prep Time20 minutes
Cook Time25 minutes
Proofing time2 hours
Total Time2 hours 45 minutes
Course: Bread
Cuisine: American
Servings: 8 people
Calories: 540kcal
Author: Kris Longwell

Equipment

  • 1 9-inch cast-iron skillet or cake pan or 12-inch skillet for smaller rolls.

Ingredients

  • 4 cups all-purpose flour
  • 2¼ tsp instant yeast
  • 2½ tsp Kosher salt
  • 1½ tsp granulated sugar
  • 1¼ cups warm water (120°F to 125°F)
  • ⅓ cup olive oil
  • Cooking spray
  • 12 oz. fresh mozzarella cut into small cubes or balls, plus extra chopped
  • 6 tbsp unsalted butter divided
  • 3 tbsp Parmesan cheese grated, divided
  • 1 tbsp Italian parsley fresh, chopped
  • ½ tsp oregano dried
  • ½ tsp basil
  • 1 tsp garlic powder
  • 1 cup marinara sauce for serving (optional)
  • fresh herbs for garnishing the wreath, ie, rosemary, sage, bay leaves.

Instructions

  • In the bowl of a stand mixer with the dough hook attached, mix the flour, yeast, salt, and sugar.  With the mixer on low speed, gradually add the warm water and the oil and continue beating until combined.
    4 cups all-purpose flour, 2¼ tsp instant yeast, 2½ tsp Kosher salt, 1½ tsp granulated sugar, 1¼ cups warm water, ⅓ cup olive oil
  • Increase mixer speed to medium, and beat until smooth and elastic, about 7 minutes. If too dry, add small drops of water until smooth.
  • Spray a large bowl with cooking spray and place dough in it, turning the dough to coat it with the oil. Cover with plastic wrap, and let rise in a warm, draft-free place (about 75°F) until doubled in size, about 1 hour to 90 minutes (but could be longer).
    Cooking spray
  • Spray a 9 to 10-inch cast iron skillet, or 9-inch baking pan, with cooking spray. 
  • If making a bread wreath, spray the sides of a small oven-proof ramekin with cooking spray. Place the ramekin upside down in the middle of the prepared skillet or pan.
  • On a lightly floured surface, turn the dough out of the bowl. Knead for about 30 seconds with the heels of your hands. Pinch off a piece of dough, about 2 ounces. Flatten and place a cubed piece of mozzarella in the center. Form the dough around the cheese and form it into a smooth ball, slightly larger than a golf ball. (Be sure to leave about 1/2 cup of mozzarella to add to the top of the rolls).
    12 oz. fresh mozzarella
  • Place the dough round in the skillet or pan, seam side down. Continue this process until the skillet is full and all of the dough has been used. Place smaller pinches of mozzarella between rolls, filling any holes (about 1/4 cup of the mozzarella, you'll use the rest during the baking process). Cover the rolls with a kitchen towel and then return them to a warm, non-drafty area. Allow to proof for 30 minutes to an hour.
  • Preheat oven to 400°F. (If proofing the rolls in your unheated oven, remove them before preheating).
  • Melt 1 tbsp of the butter and brush over the top of the rolls.
    6 tbsp unsalted butter
  • Bake for 20 minutes. Remove from oven and brush another 1 tbsp butter (melted) over the top. Sprinkle 1 tbsp of grated Parmesan cheese and the remaining chopped mozzarella (about 2 to 3 tbsp) over the top. Bake for another 5 minutes.
    3 tbsp Parmesan cheese
  • In a small bowl, melt the remaining 4 tbsp butter, and then stir in the parsley, oregano, basil, garlic powder, and 2 tbsp Parmesan cheese.  
    1 tbsp Italian parsley, ½ tsp oregano, ½ tsp basil, 1 tsp garlic powder
  • Brush rolls with butter mixture and then serve immediately. If serving as a wreath, carefully remove the ramekin and then use spatulas to remove the rolls from the skillet or pan. Fill the ramekin with marinara sauce and place in the middle of the rolls. Garnish with fresh herbs, if desired.
    1 cup marinara sauce, fresh herbs

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
This recipe can be made in a large skillet, dish, or pan. Form smaller balls of dough and be sure to allow the dough to proof a second time, for at least 30 minutes, but preferably 1 hour to 90 minutes. 
This dough makes excellent dinner rolls. Just omit the mozzarella cheese. You can add the butter/herb/cheese topping, or, just top with melted butter. Cook time is about the same. Keep an eye on them, once the tops are slightly browned, they are ready. 
Leftover rolls will keep covered for several days. Reheat in the microwave. 

Nutrition

Serving: 1roll | Calories: 540kcal | Carbohydrates: 53g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 648mg | Potassium: 236mg | Fiber: 3g | Sugar: 2g | Vitamin A: 742IU | Vitamin C: 3mg | Calcium: 258mg | Iron: 4mg

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

Best Breakfast Casserole

by 4 Comments

Many say breakfast is the most important meal of the day. With this casserole, it's also the most delicious!

We are big fans of breakfast and we are big fans of casseroles, so, we were determined to come up with the best of both worlds. You could use homemade hash browns, but, we find that thawed frozen hash browns do the trick, and make preparing the dish so much easier. Perfect for serving a hungry gathering, especially during the holiday season!

A straight-on view of a 9-inch by 13-inch white casserole dish that is filled with the best breakfast casserole with a portion of it missing and revealing the filling of the dish.

How To Make The Best Breakfast Casserole

 

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

The Ingredients You Will Need

The ingredients in this casserole can be tweaked to suit your family's tastes. Feel free to change up the veggies! Spice it up with jalapeños, if desired. For our version, here's what you'll need to have on hand:

Cooking Spray - Our softened butter, for greasing a 9x13" baking dish.
Pork breakfast sausage - We like 'hot' breakfast sausage, but regular is delicious (and has no spice to it).
Onion - Chopped.
Bell pepper - Seeded and chopped. Our preference is red, but you go with your favorite. Green, yellow, red, or a combination. Or, just leave it out!
Green chilis - Canned. These can be found in the Hispanic section of most well-stocked supermarkets.
Eggs - You'll need 12 of them. This feeds a hungry household!
Half and half - Whole milk can be substituted for the half and half.
Seasonings - Salt, pepper, garlic powder.
Frozen hash browns - Thawed. This can be easily done by defrosting in your microwave.
Shredded cheese - Cheddar, Monterey Jack, and Colby are all great options, or a combination of them!
Scallions - Thinly sliced, for garnish. Optional

EXPERT TIP: Simply add the peppers and onion into the skillet along with the uncooked sausage and then cook until the sausage is no longer pink. The sausage will render some grease during the cooking process which perfectly sautés the vegetables. If there is excess grease, tilt the skillet to the side and spoon it out.

A close-up view of a large black non-stick skillet filled with cooked breakfast sausage with chopped red bell peppers and onion and a wooden spatula inserted in the middle of it.

Tips for Making the Best Breakfast Casserole

Cook the Sausage with the Veggies - Brown the breakfast sausage with your favorite vegetables before adding it to the casserole. This infuses the vegetables with the sausage flavor and allows you to spoon out excess rendered grease before adding to the egg and cream mixture.

Use Frozen Hash Browns - Opt for frozen hash browns for convenience and texture. They provide a crispy base when baked and save you the hassle of grating fresh potatoes. Just make sure to thaw them slightly and toss them with salt and pepper before adding to the dish.

Layer Ingredients - For an even distribution of flavors, layer the ingredients in the casserole dish. Start with a layer of hash browns, followed by the egg and sausage mixture, and then the cheese on the top. This ensures that every bite is flavorful and well-balanced.

Let it Rest - Allow the assembled casserole to rest for at least 15-30 minutes before baking. This resting period helps the flavors meld together and allows the hash browns to absorb some of the egg mixture, resulting in a more cohesive and delicious dish.

EXPERT TIP: You'll need to let the cooked sausage and vegetables mixture cool somewhat before adding to the eggs and cream mixture. If you add them while they are still very hot, it will start to cook the eggs, which will lead to uneven baking.

A person dumping cooked sausage and peppers from a skillet into a large glass bowl filled with an egg and cream mixture.

How To Serve

As mentioned, this is a large casserole and can easily feed 8 to 10 people, depending on how hungry they are and what else you are serving.

Leftovers are delicious and heat up nicely. However, if you prefer, you can cut the recipe in half for a smaller serving.

We love to serve this during the holidays for a nice brunch and include maple pepper bacon and homemade monkey bread.

EXPERT TIP: Take care when pouring the egg and sausage mixture over the hash browns. Use a wooden spatula or spoon to help distribute the mixture evenly over the potatoes. Top with the cheese and then press the cheese into the egg mixture gently with clean hands.

A straight-on view of a person pouring an egg and cream mixture with sausage into a baking dish that is lined with uncooked frozen hashbrowns.

Other Breakfast Recipes That Are Perfect for the Holidays

Here is a collection of breakfast recipes, some savory and some sweet. They are wonderful any time of the year, but, they really bring extra cheer when served during the holiday season!

These are all so good and always a hit with loved ones. But, in the meantime, isn't this casserole calling your name?

An overhead view of best breakfast casserole in a rectangular white baking dish resting on a colorful place matt next to a glass and carafe of orange juice.

There is just something so comforting about a casserole. And when it's a breakfast casserole, it's even better.

Assemble this incredible dish the night before, and all that's needed is to stick it in the oven the next morning.

The casserole is so delicious, we have no problem heating leftovers up and having them for lunch and/or dinner. It's really that good!

A straight-on view of square piece of a breakfast casserole with a top layer of melty cheese over sausage sitting on a bed of shredded potatoes.

Ready to make the best breakfast 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 straight-on view of square piece of a breakfast casserole with a top layer of melty cheese over sausage sitting on a bed of shredded potatoes.
Print Recipe
5 from 1 vote

Best Breakfast Casserole

Everyone loves a good casserole and when you serve on for breakfast, it's even better! Be sure to allow the hash browns to thaw first. This can be expedited by defrosting them in your microwave. Letting the casserole rest for 15 to 20 minutes is important. This allows the liquid to be absorbed by the potatoes. If you cut into it too soon, there may be a little extra liquid at the bottom of the dish.
Prep Time15 minutes
Cook Time1 hour
Resting time20 minutes
Total Time1 hour 35 minutes
Course: Breakfast / Brunch
Cuisine: American
Servings: 8
Calories: 487kcal
Author: Kris Longwell

Equipment

  • 1 9"x13" baking dish

Ingredients

  • cooking spray
  • 1 lb breakfast sausage regular or hot (spicy)
  • 1 medium onion chopped
  • 1 red bell pepper seeded and chopped
  • 12 large eggs
  • 2 cups half and half
  • 1 4 oz can green chilis chopped
  • 2 tsp Kosher salt divided
  • 1 tsp black pepper divided
  • 1 tsp garlic powder
  • 30 oz frozen hash browns thawed
  • 2 cups cheddar cheese shredded
  • 3 scallions sliced, white and green parts, for garnish

Instructions

  • Preheat oven to 350°F.
  • Spray a 9x13" baking dish with cooking spray until coated.
    cooking spray
  • Crumble the sausage into a large skillet over medium heat. Stir in the onion and bell pepper and cook, stirring often, until the sausage is no longer pink and the vegetables are soft. Set aside to cool for about 15 minutes.
    1 lb breakfast sausage, 1 medium onion, 1 red bell pepper
  • Crack the eggs into a large bowl and whisk until lightly beaten. Stir in the half and half, green chilis, 1 tsp salt, ½ tsp black pepper, and the garlic powder. Gently stir in the cooled sausage mixture.
    12 large eggs, 2 cups half and half, 1 4 oz can green chilis, 2 tsp Kosher salt, 1 tsp black pepper, 1 tsp garlic powder
  • In another large bowl, toss the thawed hash browns with 1 tsp salt and ½ tsp pepper. Press the seasoned hash brown into the bottom of the prepared dish.
    30 oz frozen hash browns
  • Pour the egg and sausage mixture over the tops of the hash browns. Use a large spatula to evenly spread the mixture over the hash browns. Top with the shredded cheese.
    2 cups cheddar cheese
  • Bake for 45 minutes, until the eggs are set and the top is lightly browned.
  • Remove from the oven and allow the casserole to rest for 15 to 20 minutes. Garnish with scallions. Slice and serve at once.
    3 scallions

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The hash browns are easier to toss with the salt and pepper when they are thawed. You can easily defrost them in you microwave. 
The casserole can be assembled entirely the evening before. Cover the dish and place in the refrigerator. Remove from the fridge an hour before baking. And be sure to remove the foil. 
You may experience a small amount of liquid in the bottom of the dish when you remove slices. This is moisture from the hash browns. Allowing the casserole to rest for 15 to 20 minutes will help reduce this if not completely eliminate any extra liquid. Use a paper towel to absorb the excess liquid (there shouldn't be much). 
Leftovers will keep in the fridge (with foil over the dish or in a container with a lid) for up to 5 days. Reheat in a 325°F oven (covered with foil) for 20 minutes, or until heated through. Or, heat in the microwave on HIGH for 1-minute increments. 

Nutrition

Calories: 487kcal | Carbohydrates: 7g | Protein: 27g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 369mg | Sodium: 898mg | Potassium: 418mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1457IU | Vitamin C: 22mg | Calcium: 321mg | Iron: 2mg

Bourbon Orange Glazed Ham (Holiday Ham)

by 1 Comment

Mangalitsa pork is juicy, tender, and perfect for a special feast.

We can't rave enough about this incredible ham. If you are looking for something extra special for your holiday feast, you will definitely want to consider this exquisite ham. The bourbon orange glaze is the perfect match for the succulent smoked ham. This is a ham lover's dream come true.

A straight-on view of a half smoked bourbon glazed ham resting on a large white platter with numerous slices cut from the roast on stacked also on the platter.

How To Make Bourbon Orange Glazed Ham (Holiday Ham)

 

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

It should go without saying that this roast is really as good as, well, the roast. If you're preparing this for a special occasion, we highly recommend ordering either a smoked bone-in or boneless ham from Mangalitsa Estates.
SPECIAL OFFER: Use discount code LOON25 to get 25% off your entire purchase! Here's what you'll need to have on hand:

The Tools You Will Need

Roasting pan - We place ours on a roasting rack within the pan, but that's not 100% necessary. Our roasting pan
Foil - Important for tenting the ham and to prevent burning.
Brush - You'll need this to apply the glaze.

The Ingredients You Will Need

Ham - Go with a 7-9 lb bone-in smoked ham or a 5 - 7 boneless.
Orange marmalade - Get a good-quality marmalade. It makes a big difference in the taste of the baked ham.
Maple Syrup - 100% pure is essential.
Mustard - Whole grain is our first choice. But, Dijon, spicy brown, or deli-style are all good options, too.
Bourbon - Or dark rum. If you don't want to cook with alcohol, substitute apple cider.
Lemon juice - Fresh is best.
Seasonings - Salt and pepper.

EXPERT TIP: As you are applying the first round of glaze to the ham, you'll want to use about 1/2 cup. Be sure to save enough glaze to brush ample more on a couple more times at the end of the roasting process.

A person using a large black basting brush to apply a bourbon orange glaze on to the top and sides of a smoked ham that is resting on a baking rack in a roasting pan.

Tips for the Perfect Bourbon Orange Glazed Ham

Choose the Right Ham - Opt for a high-quality, bone-in smoked ham, as the bone adds flavor and moisture during cooking. Look for a ham that has a good amount of marbling for a juicy final result. Mangalitsa hams are the best.

Score the Surface - Before glazing, score the surface of the ham in a diamond pattern. This not only allows the glaze to penetrate deeper but also creates beautiful caramelized edges that enhance flavor and presentation. Some hams are already scored.

Balance the Glaze - Combine bourbon, orange marmalade, mustard, and maple syrup for a well-rounded glaze. The sweetness of the marmalade and sugar balances the richness of the ham, while the bourbon adds depth and complexity.

Glaze at the Right Time - Apply the glaze before roasting (with foil tent) and then again during the last 15 to 20 minutes of cooking to prevent burning. Baste the ham at least twice for a beautiful, sticky coating that caramelizes perfectly while keeping the meat moist. Keep an eye on it, don't let it burn!

A straight-on view of a cooked smoked ham that has been basted with a bourbon orange glaze and is resting on a rack in a silver roasting pan.

Why Serve Mangalista Ham

Mangalista pork has characteristics similar to those of Kobe beef. It's highly marbled and when heated through, that marbleization becomes melt-in-your-mouth delicious.

Mangalitsa pigs with Mangalitsa Estates are fed an all-natural vegetarian diet with no antibiotics. These hogs are developed in loose housing and fed the Wheat or Barley diet for the last 60 days or so.

Their commitment to the humane treatment of the animals is a high priority. Mangalitsa Estates is a family-run farm that has been serving chefs, and now home cooks, for generations.

You will spend more money to get this level of quality. But for special times, such as Christmas, Easter, or even New Year's Eve, it couldn't be a better roast to serve.

A person using a large chef's knife to cut slices from a bourbon orange glazed ham resting on a large wooden cutting board.

What To Serve with the Ham

Although this ham will be the undisputed star of your holiday feast, don't forget about side dishes that will also elevate your dinner to wonderful culinary heights. Here is a collection of some of our favorites:

These are all so good and every one of them would complement this glorious ham.

A white dinner plate with a serving of sliced smoked ham, mashed potatoes, and cheesy broccoli on it, with a glass of white wine and a platter of the sliced ham nearby.

Folks, if you want to take your holiday feast to the next level, then this ham is your answer.

Mangalitsa pork is the best pork available. And remember, use Discount Code LOON25 to receive 25% off your order!

Happy Holidays, friends!

A close-up view of two thick slices of two thick slices of bourbon orange glazed ham on a white dinner plate with a serving of mashed potatoes and cheesy broccoli next to it.

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

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

A straight-on view of a half smoked bourbon glazed ham resting on a large white platter with numerous slices cut from the roast on stacked also on the platter.
Print Recipe
5 from 1 vote

Bourbon Orange Glazed Ham (Holiday Ham)

This smoked ham is the perfect centerpiece for your holiday feast. The bourbon adds a depth of flavor that is amazing and the sweetness of the marmalade and maple syrup is the perfect match to the succulent ham. For the best ham available, go with a Mangalitsa ham (see NOTES).
Prep Time10 minutes
Cook Time1 hour 50 minutes
Resting time14 minutes
Total Time2 hours 14 minutes
Course: Entree
Cuisine: American
Servings: 12
Calories: 314kcal
Author: Kris Longwell

Equipment

  • Large roasting pan. with roasting rack (optional)
  • aluminum foil for tenting the ham during roasting
  • Brush for applying the glaze

Ingredients

  • ⅔ cup orange marmalade
  • ¼ cup Bourbon or dark rum
  • 3 tbsp pure maple syrup
  • 3 tbsp coarse-ground mustard or Dijon
  • 1 tbsp fresh lemon juice
  • ½ tsp Kosher salt
  • ½ tsp black pepper ground
  • 1 7 to 9 lb half ham bone-in, smoked

Instructions

  • Preheat oven to 325°F.
  • In a medium bowl, mix the marmalade, Bourbon, maple syrup, mustard, lemon juice, salt, and pepper.
    ⅔ cup orange marmalade, ¼ cup Bourbon, 3 tbsp pure maple syrup, 3 tbsp coarse-ground mustard, 1 tbsp fresh lemon juice, ½ tsp Kosher salt, ½ tsp black pepper
  • Brush the ham all over with about ½ cup of the glaze. Place the ham in the roasting pan (or on a rimmed baking sheet) and loosely cover the ham with foil. Place the pan on a grate in the lower third of your oven for 90 minutes.
    1 7 to 9 lb half ham
  • Remove the ham from the oven and increase the temperature to 425°F. Gently peel the foil away from the roast. Meanwhile, brush on another ½ cup of the glaze over the ham. Return the ham to the oven for about 5 to 8 minutes. Remove the ham again, apply one more liberal layer of the glaze, and roast for another 5 minutes. Keep an eye on the roast, don't let the glaze burn!
  • Remove the ham and let rest for 15 to 20 minutes. Place on a platter (or cutting board), slice, and serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Mangalitsa pork can easily be ordered from Mangalista Estates. Use Discount Code: LOON25 for 25% off! You can go with a bone-in or boneless ham with this recipe. If going with boneless, then only roast the ham for 60 minutes and then glaze again for another 10 to 15 minutes (glazing twice).
Though this ham is delicious when served at room temperature, it's amazing when served warm. The marbling becomes melt-in-your-mouth delicious. 
Leftovers will keep (covered) in the fridge for up to a week. Sliced ham can be frozen for up to several months. 

Nutrition

Calories: 314kcal | Carbohydrates: 26g | Protein: 0.2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 667mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 16mg

Spanish Chicken and Rice (Arroz con Pollo)

by 8 Comments

You will flip for this dish if you love a good one-pot wonder dish as much as we do.

There are many variations of this chicken and rice dish, but we think the Spanish flavors and ingredients put this dish in a class all of its own. It's great for a weeknight dinner, but beautiful (and delicious) enough to serve to guests. Our Spanish garlic shrimp (Gambas al Ajillo) would be the perfect appetizer!

An overhead view of a large stainless steel skillet filled with Spanish chicken and rice with the seared chicken thighs resting in colorful rice along with slices of chorizo and green olives.

How To Make Spanish Chicken and Rice (Arroz con Pollo)

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 ingredients in this dish are easy to find at your local supermarket. You can omit, or add, any of the ingredients, based on your likes. For this recipe, here's what you'll need to have on hand:

Chicken - We recommend bone-in, skin-on chicken pieces. We find thighs work wonderfully. However, you can also go with boneless chicken breasts, or even shredded (or cubed) chicken from a rotisserie.
Seasonings - Salt, pepper, smoked paprika, oregano, bay leaves, and saffron (optional).
Oil - Olive oil is best. Vegetable or canola oil can be substituted.
Onion - Chopped.
Garlic - Minced.
Chorizo - Cured Spanish-style is wonderful. It's already cooked and all you need to do is brown it in the skillet. If you can't find it, you can go with fresh chorizo, you'll just need to cook it first in the skillet.
Rice - Short-grain or long-grain rice works perfectly. Or, go with traditional Spanish medium-grain paella rice. This can be found in many markets, including Whole Foods, or online.
White wine - We recommend Portuguese Maderia fortified wine. Or, any good dry white wine, such as Chardonnay or Sauvignon Blanc. If you don't want to cook with alcohol, simply omit it. The flavor will still be wonderful.
Tomatoes - Canned chopped (or diced) work well. You can go with canned whole tomatoes, too. Crush them with your hands before adding them to the skillet. Or, use very ripe, red tomatoes, chopped - you'll need about a cup and a half.
Roasted red peppers - The jarred variety is perfectly fine. You could also substitute pimentos for an authentic taste.
Green olives - Pitted.
Parsley - Fresh, Italian is best. Chopped and for garnish (optional).

EXPERT TIP: When searing the chicken, move the pieces around in the oil every little bit, this will help keep the skin from sticking to the skillet. Sear until the skin is brown and crispy.

A straight-on view of five skin-on, bone-in chicken thighs that have been seared in a large skillet in olive oil and the skin visible and is browned and crispy.

Tips for Making Perfect Spanish Chicken and Rice

Searing the Chicken is Critical - Start by searing the chicken pieces skin-side down in a hot pan until they are golden brown and crispy. This step enhances the flavor and texture of the chicken, while also rendering some fat that will enrich the rice.

Use Authentic Spices - Incorporate traditional Spanish spices like smoked paprika, saffron, and oregano to infuse the dish with rich flavors. These spices will give the rice its vibrant color and distinctive taste.

Layer the Flavors - After removing the chicken, sauté onions, garlic, and sausage in the same pan to build a flavor base before adding the rice and broth. This layering technique ensures that every bite is packed with flavor.

Cook Covered - Once you add the rice and broth, cover the pan and cook on low heat to allow the rice to absorb the flavors and steam properly. Avoid lifting the lid during cooking, as this will release steam and affect the texture of the rice.

EXPERT TIP: If you are going with skin-on chicken pieces (recommended), you will have some rendered grease in your pan, also some from the chorizo, too. You'll probably want to remove all but about 2 tbsp before you add the rice. If not, the dish may taste a bit too greasy.

A straight-on view of a wooden spatula being used to stir and sauté chopped onions and slices of Spanish chorizo in a large stainless skillet with olive oil.

How To Serve

This dish is very filling and is the perfect one-pot wonder.

We bring the skillet right to the table and let guests help themselves. However, it's also beautiful to plate each serving individually before serving.

Warm dinner rolls or crusty bread is the perfect accompaniment to the comforting dish.

EXPERT TIP: When cooking the chicken and rice in the oven (with the lid on), you'll want to give the rice a stir after about 20 minutes. We remove the chicken onto a platter (or cutting board) to make this process easier. Then place the chicken back into the rice. Before cooking in the oven, the chicken will nestle into the broth, but the rice will absorb most of the liquid.

A person using a pair of metal tongs to turn a seared skin-on chicken thigh in a large skillet will with a simmering red sauce along with other seared chicken thighs.

Other Amazing One-Pot Wonder Recipes to Try

One of the best things about a one-pot dish is the minimal cleanup that's required. That's great. But, the dish has to be delicious, as well. Here is a collection of recipes that check both of those boxes:

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

A close-up view of Spanish chicken and rice in a skillet with strips of roasted bell peppers and green olives scattered around the chicken in the rice.

This chicken and rice one-pot wonder has become a staple in our household.

We feel pretty certain that once you serve this to your loved ones, you'll feel the same way.

And leftovers (if there are any) are equally delicious! So flavorful and easy clean up. What could be better than that?

A close-up view of a serving of Spanish chicken and rice in a serving bowl with one seared chicken thigh resting on the colorful rice with slices of Spanish chorizo visible.

Ready to make the tastiest one-pot wonder 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 serving of Spanish chicken and rice in a serving bowl with one seared chicken thigh resting on the colorful rice with slices of Spanish chorizo visible.
Print Recipe
5 from 5 votes

Spanish Chicken and Rice (Arroz con Pollo)

This one-pot wonder truly is wonderful in so many ways. Go with any choice of chicken (skin-on, bone-in, or skinless-boneless), just remember the cooking time will be a little less for boneless. The flavors are deep and the clean-up is a snap!
Prep Time15 minutes
45 minutes
Total Time1 hour
Course: Entree
Cuisine: Spanish / American
Servings: 4
Calories: 856kcal
Author: Kris Longwell

Equipment

  • 1 ovenproof skillet with a lid 12" or larger is best

Ingredients

  • 3 lbs chicken thighs skin-on, bone-in. See NOTES
  • 3 tbsp olive oil divided
  • salt and pepper
  • 2 tsp smoked paprika divided
  • 1 medium onion chopped
  • 1½ cups Spanish chorizo cured (fully cooked), sliced
  • 3 cloves garlic minced
  • 1 cup rice short, medium, or long-grain
  • ¼ cup white wine
  • 1 14.5 oz can fire roasted tomatoes with juice
  • 3 cups chicken broth
  • ½ tsp saffron threads chopped (optional)
  • 1 tsp dried oregano
  • 1 bay leaf
  • ⅓ cup roasted red bell pepper cut into strips
  • ⅓ cup green olives halved
  • 2 tbsp Italian parsley chopped, for garnish (optional)

Instructions

  • Preheat oven to 350°F.
  • Brush the chicken with 1 tbsp of the olive oil. Season all over with salt, pepper, and 1 tsp of smoked paprika.
    3 lbs chicken thighs, salt and pepper, 2 tsp smoked paprika
  • Heat the olive oil (2 tbsp)over medium heat in a large ovenproof skillet (or Dutch oven).
    3 tbsp olive oil
  • Sear the chicken thighs, skin-side down, for 5 minutes, or until the skin is browned and crispy (move the chicken around with tongs or a spatula to keep the skin from sticking to the bottom of the pan). Flip the chicken and cook on the other side for another 3 minutes. Place the chicken on a platter and set aside (the chicken won't be fully cooked yet).
  • If there is too much grease/oil in the skillet, spoon off all but about 2 tbsp. Add the onion and chorizo and sauté until the onion is soft, about 4 minutes, stirring often. Stir in the garlic and sauté for another 30 seconds to 1 minute.
    1 medium onion, 1½ cups Spanish chorizo, 3 cloves garlic
  • Add the rice and stir to coat. Carefully pour in the wine and cook until most of it has evaporated, about 1 to 2 minutes.
    1 cup rice, ¼ cup white wine
  • Stir in the tomatoes (with juices), broth, saffron (if using), oregano, 1 tsp smoked paprika, 2 tsp salt, 1 tsp black pepper, and the bay leaf. Bring to a boil.
    1 14.5 oz can fire roasted tomatoes, 3 cups chicken broth, ½ tsp saffron threads, 1 tsp dried oregano, 1 bay leaf
  • Stir, and then turn off the heat. Nestle the chicken pieces into the pan. Cover and place in the oven for 30 minutes, or until the rice is tender. After about 20 minutes, stir the rice (you may need to remove the chicken pieces to do this and then place them back in the pan after stirring the rice). Stir in the roasted peppers and green olives. Cover and return to the oven for the remainder of the 30 minutes.
    ⅓ cup roasted red bell pepper, ⅓ cup green olives
  • Remove the bay leaf and serve hot. Garnish with chopped parsley (or chopped scallions), if desired.
    2 tbsp 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. 
For the chicken pieces, you can use all skin-on, bone-in thighs, or a combination of pieces, including legs. Or you can go with an entire cut-up chicken. If using skinless, boneless chicken thighs or breasts, you can reduce the searing time. 
Saffron is traditional in Spanish cooking, however, it's a little pricey. It adds a nice depth of flavor, but it can be omitted if you'd rather not invest in it. If so, it can be found in the spice section of many supermarkets or online. 
Start checking the rice after about 20 minutes of baking. Depending on the type of rice you're using, it can take anywhere from 25 to 35 minutes for it to become tender. Be sure to stir the rice after about 20 to 25 minutes (Removing the chicken to stir the rice makes this step a little easier. Place the chicken back in the pan along with the roasted pepper and olives before returning to the oven). 
Leftovers will keep (covered) in the fridge for up to 5 days. Reheat in a dish covered with foil in a 325°F oven for 20 minutes, or until heated through. Or heat in the microwave on HIGH for 1 to 2 minutes. 

Nutrition

Calories: 856kcal | Carbohydrates: 44g | Protein: 67g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 254mg | Sodium: 764mg | Potassium: 899mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1189IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 4mg

Leftover Turkey Enchiladas with Red Sauce

by 3 Comments

One of the best things about the big Turkey Day feast is all of the leftovers! And this recipe does not disappoint!

Whether you have roast turkey, smoked turkey, spatchcock turkey, or fried turkey, if you have any leftovers, be sure to save some for these epic enchiladas! We show you how to make an authentic red sauce, but, we also give an easy hack to make a yummy sauce in a matter of minutes. Serve with pico de gallo for that classic Tex-Mex flavor!

A straight-on view of a white rectangular baking dish filled with leftover turkey enchiladas with a red sauce and topped with chopped lettuce and pico de gallo.

How To Make Leftover Turkey Enchiladas with Red 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

For the Red Enchilada Sauce

Dried chili peppers - Such as ancho and guajillo, or a combination of them. These can be found in the Hispanic or produce section of many well-stocked supermarkets, at Hispanic food markets, or online.
Tomato - A Roma is perfect. Chopped. Don't worry about seeding the tomato.
Garlic - Roughly chopped.
Fat - Olive oil, vegetable oil, or butter.
Onion - Chopped.
Flour - All-purpose.
Seasonings - Dried oregano, ground cumin, garlic powder, salt, and black pepper.

For the Enchiladas

Leftover turkey - Cubed. Can substitute cubed rotisserie chicken.
Green chiles - Canned. These can be found in the Hispanic section of most supermarkets. Or online. If you can't find them, just omit them.
Seasoning - Just a pinch or two of salt.
Vegetable oil - For lightly frying the tortillas.
Tortillas - Corn is traditional. If using flour (which is delicious, too), don't lightly fry them first.
Cheese - Any type of good melting cheese is perfect. Cheddar, Monterrey Jack, or Chihuahua are all great choices.
Lettuce - Chopped iceberg is perfect!
Pico de Gallo - Homemade is best. But, chopped tomatoes are salsa work, too!

EXPERT TIP: Typically, you'll want to enchiladas per serving. So, if serving four people, you'll want 8 enchiladas. This will require about 3 cups of leftover turkey.

A straight-on view of a large silver skillet that is filled with bite-sized pieces of leftover turkey in a red sauce and chopped green chiles being stirred with a wooden spatula.

Tips for Perfect Leftover Turkey Enchiladas

Make the Red Sauce from Scratch - Of course, you can find canned or bottled red enchilada sauce in the Hispanic section of most supermarkets. We even show you a super fast way to make a sauce below. But, for that restaurant-quality enchilada, you'll want to make the sauce from scratch. If can even be made days in advance of serving.

Lightly Fry the Tortillas - This is another step that can be simplified by simply microwaving the tortillas in a damp cloth until soft. But, a quick dip in hot vegetable oil (and then submerged in the sauce), will give your enchiladas that classic taste and texture.

Serve Right From the Oven - These are definitely best served fresh from the oven. The corn tortillas are fragile and if they rest in the sauce, the will begin to fall apart. Go nice and slow when using a metal spatula to transfer the enchiladas onto dinner plates.

Don't Forget the Toppings - Classic toppings such as chopped iceberg lettuce, pico de gallo, chopped cilantro, salsa, and even sour cream not only make the dish gorgeous, they add another layer of flavor that is classic.

EXPERT TIP: Below, we give a fast method for making red sauce. It's not bad, but, if you've got a little extra time, the homemade sauce in this recipe puts the dish over the top. You just need a sturdy skillet, blender, and fine-mesh sieve (or colander).

Four photos with the first being a puréed pepper sauce being poured into a skillet and then the sauce being strained through a colander, then a corn tortilla being submerged in the sauce and then finally person building an enchilada.

How To Serve

You have options on how to serve these enchiladas. You can plate them and then serve them individually, or you can bring the dish to the table and let guests serve themselves.

Enchiladas are notoriously tricky to get from the baking to the plate without them falling apart, at least somewhat. That's no problem if they do, they'll still taste the same.

Take an extra large spatula and scoop the enchiladas up from the short end of them. Lift straight up and then use a fork to scoot them onto the plate.

We love to serve these with plenty of salsa, hot sauce, and sides of Mexican rice and refried beans. Make it a combo dinner and serve them with Tex-Mex beef tacos or chicken tacos!

An overhead view of a rectangular white baking dish filled with leftover turkey enchiladas in an enchilada red sauce and topped with chopped lettuce and tomatoes.

Other Recipes to Use Your Leftover Turkey

We love leftover turkey for sandwiches and bonus Thanksgiving meals. But, when that gets a little old, these recipes are sure to please. They even give the Turkey Day feast a run for the money!

These are all amazing on so many levels. But, in the meantime, isn't this dish calling your name?

A straight-on view of a white dinner plate filled with two leftover turkey enchiladas next to a serving of refried beans and Mexican rice with a glass of beer in the background.

How To Make Easy Red Enchilada Sauce

If you are in a crunch for time and want to whip up an easy red sauce that's not out of the can, this is pretty darn good.

  1. Heat 2 tbsp butter or olive oil in a skillet over medium heat. Stir in 2 tbsp flour, 2 tbsp chili powder, and cook, stirring often, for 1 minute.
  2. Whisk in 2 cups chicken (or vegetable broth) and stir until no lumps are visible.
  3. Stir in 2 tbsp tomato paste, 1 tsp oregano, 1 tsp ground cumin, 1 tsp onion powder, 1 tsp garlic powder, ¾ tsp salt, and ½ tsp black pepper.
  4. Stir until slightly thickened. Taste and adjust seasonings, if desired.

This sauce is not bad. But, folks, if you want the real deal, make the sauce as written, and you will not be disappointed. We promise you that!

A close-up view of a white dinner plate filled with leftover turkey enchiladas that have been half eaten revealing the turkey on the inside of the tortillas.

Ready to make the best dish in town with your leftover turkey? 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 leftover turkey enchiladas in a white baking dish with a red sauce and topped with chopped lettuce and pico de gallo.
Print Recipe
5 from 1 vote

Leftover Turkey Enchiladas with Red Sauce

If you're looking for a delicious new way to use up some of that leftover Thanksgiving turkey, this is the recipe for you. The red sauce is authentic and will rival any Tex-Mex joint in town! And, the sauce can be made days in advance of serving.
Prep Time15 minutes
Cook Time40 minutes
Chili Soaking Time1 hour
Total Time1 hour 55 minutes
Course: Entree
Cuisine: Tex-Mex, Mexican
Servings: 4
Calories: 520kcal
Author: Kris Longwell

Equipment

  • large skillet or saucepan
  • Blender
  • Colander any fine-mesh sieve
  • baking dish 9x13"

Ingredients

For the Red Enchilada Sauce

  • 5 dried ancho chiles
  • 5 dried guajillo chiles
  • 1 plum tomato roughly chopped
  • 3 cloves garlic roughly chopped
  • 4 tbsp olive oil or butter, divided
  • 1 medium onion chopped, save some for topping the enchiladas
  • 2 tbsp all-purpose flour
  • 1 tsp oregano dried
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1½ tsp Kosher salt

For the Enchiladas

  • 3 cups cooked turkey cubed
  • 1 4 oz can green chiles
  • ½ tsp Kosher salt
  • vegetable oil for lightly frying the tortillas
  • 8 corn tortillas
  • 3 cups cheddar cheese grated
  • 1 cup iceberg lettuce chopped, for garnish
  • ½ cup pico de gallo for garnish

Instructions

Make the Red Enchilada Sauce

  • Heat a large skillet over medium-high heat. Working in a couple of batches, heat the chiles in the skillet for about 15 seconds on both sides, pressing down on them with a spoon or spatula. Remove and when cool enough to handle, use a pair of scissors to cut away the stems and then remove as many of the seeds inside the pepper as possible (don't worry if you don't get all of them, you'll strain the liquid later).
    5 dried ancho chiles, 5 dried guajillo chiles
  • Place the chiles in a large bowl and cover with about 4 to 5 cups of warm tap water. Place a small plate on top of the chiles to keep them submerged. Let them rest in the water for at least one hour.
  • Use a pair of tongs to transfer the soaked chiles to a blender. Add the chopped tomato, and garlic, and add about 3 cups of the chile soaking water. Securely place the lid on the blender and purée until smooth.
    1 plum tomato, 3 cloves garlic
  • Back in your skillet, heat 2 tbsp of olive oil (or butter) over medium heat. Add the onions and sauté until they are soft, about 4 to 5 minutes.
    4 tbsp olive oil, 1 medium onion
  • Carefully pour the puréed chile mixture into the skillet with the onions. Stir and bring to a simmer. Add another cup of the soaking water and simmer for about 2 minutes.
  • Place a fine-mesh sieve or colander over a heatproof bowl and strain the sauce through it, using a wooden spatula to help it through.
  • Use a paper towel to wipe out the skillet. Add the remaining 2 tbsp olive oil (or butter) over medium heat. Stir in the flour and cook until fully absorbed, about 1 to 2 minutes.
    2 tbsp all-purpose flour
  • Whisk in the strained sauce and stir in the oregano, cumin, garlic powder, salt, and pepper. Simmer until slightly thickened, about another 4 minutes. Set aside.
    1 tsp oregano, 1 tsp ground cumin, 1 tsp garlic powder, 1½ tsp Kosher salt

Prepare the Enchiladas

  • Preheat oven to 350°F.
  • Heat another large skillet over medium-high heat and add the turkey, green chiles, salt (½ tsp), and a quarter cup of the prepared enchilada sauce. Cook, stirring often, until heated through, about 4 to 5 minutes. Set aside.
    3 cups cooked turkey, 1 4 oz can green chiles, ½ tsp Kosher salt
  • Ladle enough of the sauce over the bottom of the dish just to cover it (not too much).
  • In a saucepan large enough to hold a tortilla, heat about 1 to 2 tbsp of vegetable oil over medium heat. Once hot, quickly pass a tortilla through the oil, flipping once. Tongs or a pair of forks help you do this. Take care not to tear the tortilla, but if you do, just grab another tortilla (or go with the torn one, it will still roll just fine). You'll need to add more oil as you continue to lightly fry the tortillas.
    vegetable oil, 8 corn tortillas
  • Quickly transfer the tortilla from the skillet into the pan with the sauce. Flip the tortilla a couple of times to coat it with the sauce. Place on one end of the prepared dish. Spoon about 2 tbsp of the grated cheese along the center of the tortilla, lengthwise. Add about 2 tbsp of the prepared turkey over the cheese. Bring the sides of the tortilla up and press them together, one side over the other. Gently turn the enchilada seam-side down and continue this process until your dish is full (usually about 8 enchiladas).
    3 cups cheddar cheese
  • Ladle some more of the sauce over the tops of the enchiladas. Sprinkle more chopped onion over the sauce, and then sprinkle on the remaining cheese (about 1 to 1½ cups) over the enchiladas.
  • Bake for about 20 minutes, or until the cheese is melty and the sauce is just bubbling. Serve at once, topped with shredded lettuce and pico de gallo.
    1 cup iceberg lettuce, ½ cup pico de gallo

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. 
Cubed rotisserie chicken can be used in place of the turkey. 
The enchilada sauce can be made up to 3 days in advance. It keeps (covered) in the fridge for a week. It's great to use in other recipes, including on eggs. 
Lightly frying is traditional, but, you can also wrap them in a damp paper towel and microwave them on HIGH for a minute (or less) until they are pliable. 
These enchiladas are best served right out of the oven. If they sit too long, they can become a bit mushy. However, leftovers are still delicious! Heat up in the microwave or in a 325°F oven (covered with foil) until heated through. 

Nutrition

Calories: 520kcal | Carbohydrates: 37g | Protein: 18g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 57mg | Sodium: 758mg | Potassium: 280mg | Fiber: 5g | Sugar: 5g | Vitamin A: 935IU | Vitamin C: 7mg | Calcium: 471mg | Iron: 2mg

Pecan Pie Cheesecake

by 4 Comments

We've taken two beloved holiday desserts and brought them together. Talk about a match made in heaven!

We love cheesecake and we love pecan pie, so, why not combine the two? For the cheesecake, we wanted to keep it light and melt-in-your-mouth creamy. There are some critical steps to make sure you follow to ensure a perfect cheesecake every single time. And no water bath is needed!

A person using a metal spatula to raise a slice of pecan pie cheesecake from the entire cake resting on a cake stand.

How To Make Pecan Pie Cheesecake

 

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

There no exotic ingredients or tools necessary for making this epic dessert. Here's what you'll need to have on hand:

The Tools

Springform Pan - You'll need a good-quality 9-inch pan. Farberware makes a great one!
Aluminum foil - The sturdier the better, it will keep butter from dripping for your pan.
Metal spatula - It should be nice and flat, and preferably large. This will help you move the cake from the pan onto your serving dish.

The Ingredients You Will Need

For the Crust:
Graham cracker crumbs - You can pulverize them in your food processor or place them in a baggie and crush them with a rolling pin or any heavy object.
Brown sugar - Light or dark, either is perfectly fine.
Butter - Unsalted, melted.

For the Cheesecake Filling:
Cream cheese - It's critical that it is at room temperature.
Sugar - You'll use both granulated and brown sugar (dark or light).
Sour cream - Measure it out in a bowl and then let it sit out on the counter for an hour to an hour and a half (it should be very close to room temperature).
Vanilla extract
Eggs - It is also critical that they are at room temperature. You can take them out of the fridge several hours before baking. They will be fine.

For the Pecan Pie Topping:
Brown sugar - Dark or light, either will work perfectly.
Butter - Unsalted. Okay to be chilled.
Cinnamon - Ground.
Pecans - Halves or pieces are okay. We go with pecan halves and like the size.
Heavy cream - Or heavy whipping cream, double cream. Can substitute half and half in a pinch.

EXPERT TIP: Use your fingers to press the crust into the base of your pan. Use the bottom of a glass jar or measuring cup to compact the crust before baking. Be sure to let the crust cool completely before adding the cheesecake batter. This can be expedited by placing the pan (with the baked crust) on a hot pad in your fridge.

Two photos with the first a person using the bottom of a glass cup to press on a graham cracker crust in a springform pan and then a shot of cheesecake batter being poured onto the crust.

Tips for Making the Perfect Cheesecake - With No Cracks

Don't Over-mix the Batter - If you do, the mixer will incorporate air bubbles into the batter which can lead to cracking after baking.

Make Sure Ingredients Are Room Temperature - This is very important. Plan for this before you start making the cake.

Knock Out Air Bubbles - Bang the pan with the cake filling on the counter about 10 times. This helps to prevent cracking.

Don't Overcook the Cake - Resist the temptation to open the oven door and check on the cheesecake. But, after about 55 minutes of baking, quickly do a "jiggle" test. The cake should jiggle, but not feel too liquidy.

Let Cool Down Very Gradually - This is the most important tip. Don't rush this process. If you do, your cheesecake will definitely crack. Give yourself plenty of time for this process.

EXPERT TIP: The cream will gurgle quite a lot when you add it to the hot butter and sugar mixture. This is normal. Remember to allow the mixture to cool for about 15 minutes before adding to the cake. It will thicken somewhat during this time.

Two photos with the first being a person pouring heavy cream into a saucepan filled with simmering caramel and pecans and then a shot of a person spooning pecan caramel sauce over the top of a cheesecake.

How to Serve

You can serve the dessert in a couple of different ways. One is to add the topping before serving.

This Pecan Pie Cheesecake is delicious even after the topping cools off and becomes room temperature, but, if you can serve it while it's still warm, it is just amazing.

Our preferred way to serve is to cut slices for guests without the topping. Then drizzle the warm topping over each serving. That way, in the rare case someone doesn't prefer the topping, you'll have a delicious slice of cheesecake just for them!

A close-up view of a cheesecake topped with a pecan pie sauce with a slice of cake missing.

Other Thanksgiving Dessert Recipes

Everyone is usually so stuffed after the Thanksgiving feast, they think they have no room for dessert. That is until you bring out one of these classics!

These are all perfect in so many ways. But, in the meantime, isn't this incredible dessert calling your name?

A straight-on view of a slice of pecan pie cheesecake sitting on a white dessert plate with the full cake resting on a cake stand behind the individual serving.

This has become our favorite dessert to serve, especially during the holiday season.

If you follow these very important steps for the cheesecake, you will create a cake that is light, creamy, and about as good as you will ever taste and serve.

The warm pecan pie topping takes the dessert to the next level. You'll want to make this cheesecake over and over. It's really that delicious!

A straight-on view of a half eaten slice of pecan pie cheesecake on a white dessert plate with a fork also resting on the plate.

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

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

A close-up view of a cheesecake topped with a pecan pie sauce with a slice of cake missing.
Print Recipe
No ratings yet

Pecan Pie Cheesecake

This combines to classic holiday dessert and the result is spectacular. You can serve the topping on individual slices, or you can top the entire cheesecake before serving. Follow our steps carefully and you'll have a perfect cheesecake every single time. No cracks!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Cooling and Chilling9 hours
Total Time10 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Kris Longwell

Equipment

  • 9-inch springform pan
  • foil

Ingredients

For the Crust

  • cooking spray
  • 5 oz graham cracker crumbs about 1 cup, or 1 sleeve
  • 1 tbsp brown sugar light or dark
  • 6 tbsp unsalted butter melted

For the Cheesecake

  • 5 8 oz packages cream cheese room temperature
  • ¾ cup sugar
  • ¼ cup brown sugar light or dark
  • ½ cup sour cream room temperature
  • 1 tsp vanilla extract
  • 4 large eggs room temperature

For the Topping

  • ¾ cup brown sugar light or dark
  • 6 tbsp unsalted butter
  • 1 tsp ground cinnamon
  • 1 cup pecan halves
  • ⅓ cup heavy cream

Instructions

Make the Crust

  • Preheat oven to 350°F. Spray the springform pan with cooking spray. Cover the bottom half of the pan with foil (just in case some of the butter leaks out).
    cooking spray
  • In a medium bowl, stir together the crushed graham crackers with the butter and brown sugar. Stir until completely mixed. Press the mixture into the bottom of the prepared pan. Use the bottom of a measuring cup (or bottle) to compress the crust.
    5 oz graham cracker crumbs, 1 tbsp brown sugar, 6 tbsp unsalted butter
  • Bake for 7 minutes. Allow it to cool completely before adding the filling.

Make the Cheesecake

  • Increase oven temperature to 450°F. Place a baking pan on the bottom grate and fill partially with water.
  • In a stand mixer (or using an electric hand mixer) on medium, mix the room-temperature cream cheese with the sugar and brown sugar. Mix until just combined, don't overmix.
    5 8 oz packages cream cheese, ¾ cup sugar, ¼ cup brown sugar
  • Beat in the sour cream and vanilla extract. Crack the eggs into a small bowl or measuring cup. Gently beat in the eggs until incorporated (again, don't overmix!).
    ½ cup sour cream, 1 tsp vanilla extract, 4 large eggs
  • Transfer the batter to the cooled pan with the crust. Smooth the top with a spatula or spoon. Bake on the middle rack for exactly 8 minutes and then lower the oven temperature to 225°F. Bake for another 60 minutes. Don't open the oven door during this process! After 60 minutes, quickly open the door and jiggle the pan slightly (with oven mitts). The cake should jiggle, but not feel liquidy. If necessary, bake for another 5 minutes.
  • Turn the heat off and leave the cheesecake in the oven (don't open!) for 30 minutes. Crack the oven slightly and place a kitchen towel in the door of the oven (just a small crack should be visible). Just enough to let some of the warm air out, but not let cool air in. Let the cheesecake sit (with the door cracked) for 1 hour.
  • Remove the cheesecake from the oven and let rest on the counter (at room temperature) for 1 to 2 hours (preferably at least 90 minutes). Then, place in the fridge (covered) to completely chill for at least 6 hours or overnight.
  • Remove the cheesecake from the fridge and run a thin, sharp knife around the edges, if they haven't already come from the sides of the pan. Release the springform, and use a large spatula to help move the cheesecake to your cake platter (or plate).

Make the Topping and Finish the Cake

  • In a medium saucepan, bring the brown sugar, butter, and cinnamon to a boil over medium-high heat. Add the pecans and simmer for 2 minutes. Remove from the heat and stir in the heavy cream. Let cool for 15 minutes.
    ¾ cup brown sugar, 6 tbsp unsalted butter, 1 tsp ground cinnamon, 1 cup pecan halves, ⅓ cup heavy cream
  • Drizzle the topping over the cheesecake, slice, and serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The most important steps to remember when making the cheesecake:
  1. Room temperature ingredients (including cream cheese, eggs, sour cream). 
  2. Don't over-mix. This creates air bubbles, which can cause the cake to crack. 
  3. Bang the uncooked cake in the pan on the counter 10 to 15 times to knock out air bubbles.
  4. Don't overcook! VERY important. Remember, it will continue to cook in the oven once you turn off the heat.
  5. Let it cool slowly and gradually. Also VERY important!  
The cheesecake will keep covered in the fridge for up to 1 week. We recommend setting the cheesecake out on the counter for about 30 minutes before serving. 

Smoked Turkey with Orange Honey Brine

by 2 Comments

If you have a smoker and you've never smoked a holiday bird before, you need to change that.

We love Thanksgiving for so many reasons. One of the best things about this beautiful holiday is the food, all that glorious food. From the classic sides like mom's dressing, best-ever mashed potatoes, and gourmet green casserole. These are all amazing. But, the star of the feast, in most cases, is the turkey. This is our favorite method of cooking the bird.

An overhead view of a whole smoked turkey that is resting on a platter of parsley and orange slices and a carving knife nearby.

How To Make a Smoked Turkey

 

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

The tools you will need are as important as the ingredients. Here's what you'll need to have on hand:

The Tools

Smoker - We get perfectly cooked smoked meats every single time with our Smokin' Tex Electric Smoker. Use Promo Code "LOON10" for a 10% discount!
Chips - Wood chips or pellet chips for your smoker.
Digital thermometer - This is essential to ensure you have a perfectly cooked turkey. Click this link and when you order, you'll automatically receive a How To Feed a Loon discount!
Poultry Rack - Not 100% necessary, but it makes transporting the bird from the kitchen to the smoker easier. Any type of roasting rack will work.
Brine bag - We recommend a bag that will hold a 20 to 2- lb bird and has a zip top.

The Ingredients

Turkey - 14 to 17 lb. Seek out a fresh turkey. You can find them at your local meat market or search for farms near you. If using a frozen turkey, allow it to fully thaw, preferably in your fridge, before brining.
Oranges - You'll need the juicy and the squeezed oranges.
Honey - Go with a good quality honey.
Salt (for brining)- Kosher is perfect.
Spices - Ground ginger, ground cumin, ground mustard, ground cloves, ground allspice.
Apple cider - Often found in the produce section of your supermarket. You'll need about a gallon and a half. Apple juice can be substituted if you can't find apple cider. 
Unsalted butter - Room temperature.
Seasonings (for the bird) - Salt and pepper.

EXPERT TIP: For maximum flavor, puncture the skin numerous times on the top of the bird, place it in the brine bag, and then spoon some of the marinade under the skin near the breast. Pour the rest of the marinade over the bird and then add enough apple cider to cover the bird. Placing the brine bag in a cooler before doing all of this is helpful.

A person pouring a orange juice and maple marinade from a glass bow over an uncooked turkey that is snuggled into a brine bag in an upright cooler.

Tips for Making the Perfect Smoked Turkey

Fresh Is Best - We can't stress this enough. We have cooked, roasted, fried, and smoked turkeys in many different ways over the years. The one thing that has always made a big difference with any method of cooking the bird is if it is fresh or frozen. Fresh is always extra tender, juicy, and flavorful. Google where you can find a fresh turkey near you.

Allow Plenty of Time to Marinade - The marinade is flavorful and will also help tenderize the turkey. For maximum taste and texture, allow the bird to rest in the marinade for at least 12 hours, or up to 24 hours.

Don't Overdo It with the Smoke - Poultry will absorb a decent amount of smoke. We recommend no more than 6 ounces of smoking right at the very beginning. Otherwise, the skin will be too smokey tasting and even the meat will have a strong smoky taste.

Monitor the Internal Temperature - This is critical for producing a perfectly cooked, juicy, and flavorful turkey. Place a digital thermometer in the thickest part of the breast. Check several different locations. Don't remove the bird from the smoker until you reach 160 to 165°F.

EXPERT TIP: Be sure to get the softened butter under the skin as well as all over the bird. This will ensure a flavorful, and deeply golden/brownish color on the fully smoked bird.

A person using his hands to rub softened butter all over the exterior of an uncooked whole turkey resting on a roasting rack.

How To Serve

There is so much to love about this smoked turkey. One of them is that you can pull it out of the smoker and let it rest for at least an hour before slicing into it.

Slice it at the table, or, give yourself a break, and slice it well before serving. Use either a large, sharp knife or even better an electric cutting knife.

Once the turkey is sliced and arranged on your platter, cover it tightly with foil. It will stay warm for an hour to an hour and a half. Perfect for getting all the other dishes finished and ready to serve!

EXPERT TIP: Placing a pan of water on a grate underneath the turkey will keep the air moist, which will make a juicier bird. Every hour or so, feel free to spray a combination of apple juice, apple cider vinegar, orange juice, and/or water on the skin. This also helps keep it from drying out.

Two images with the first being a whole turkey resting on a rack that is on a grate inside an electric smoker and then the second image is after the turkey has been smoked and fully cooked.

Other Centerpiece Roast Recipes for Your Thanksgiving Feast

Here is a collection of centerpiece roasts that we have served over the years for our Thanksgiving feast and they were all delicious and well received. Choosing which one is the challenge!

These are all absolutely amazing in their own right. But, in the meantime, isn't this smoked bird calling your name?

A straight-on view of a whole smoked-turkey that is resting on a white platter lined with fresh parsley and orange slices.

Thanksgiving is so special for so many reasons.

First and foremost, it is the perfect occasion for family and loved ones to gather and reflect on how much we all have to be thankful for.

And, of course, there is the food. You have options for preparing your centerpiece turkey. If you have a smoker, you very well may want to try this recipe. We smoke a turkey almost every Thanksgiving, and it is perfect every single time.

We love serving this alongside our gourmet green bean casserole, dressing, mashed potatoes, and turkey gravy.

Happy Thanksgiving, friends!

An overhead view of a black dinner plate filled with slices of smoked turkey topped with gravy and next to a mound of mashed potatoes, green beans, and dressing.

Ready to make the best Thanksgiving turkey 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 whole smoked-turkey that is resting on a white platter lined with fresh parsley and orange slices.
Print Recipe
5 from 1 vote

Smoked Turkey with Orange Honey Brine

Smoking your turkey ensures you get a perfectly cooked bird with a touch of smoke flavor. The brine adds amazing flavor and helps to tenderize the turkey. Give yourself enough time to let the bird sit in the marinade for 12 to 24 hours.
Prep Time15 minutes
Cook Time7 hours
Marinating time12 hours
Total Time19 hours 15 minutes
Course: Entree
Cuisine: American
Servings: 8
Calories: 496kcal
Author: Kris Longwell

Equipment

Ingredients

  • 6 large navel oranges
  • ¼ cup honey
  • 3 tbsp Kosher salt
  • 2 tbsp ground ginger
  • 2 tsp ground cumin
  • 2 tsp ground mustard
  • 1½ tsp ground cloves
  • ½ tsp ground allspice
  • 1 14 to 17 lb turkey preferably fresh, giblets and neck removed from the cavity
  • 1½ gallons apple cider
  • 6 tbsp unsalted butter room temperature
  • salt and pepper

Instructions

  • Make the brine by mixing together the juice from the oranges with the honey, salt, ginger, cumin, mustard, cloves (ground), and allspice. Stir until the salt is mostly dissolved. Set aside.
    6 large navel oranges, ¼ cup honey, 3 tbsp Kosher salt, 2 tbsp ground ginger, 2 tsp ground cumin, 2 tsp ground mustard, 1½ tsp ground cloves, ½ tsp ground allspice
  • Use your fingers to gently pull the skin away from the top of the turkey. Now, use a fork to puncture the turkey over the top and the legs. Stuff the cavity of the bird with the squeezed orange halves.
    1 14 to 17 lb turkey
  • Place your brine bag in a medium to large cooler. Place the turkey in the bring bag, legs facing upwards.
  • Spoon some of the marinade under the skin of the top of the turkey. Pour the rest of the marinade around (and on top) of the turkey. Pour in enough apple cider to cover the turkey. Close the brine bag and close the cooler. If your cooler will fit in your refrigerator, place it there. If not, add ice over the top of the brine bag and keep the cooler in a cool spot in your house. You may need to add more ice every now and then. Allow the turkey to rest in the marinade for 12 to 24 hours.
    1½ gallons apple cider
  • Add about 6 ounces of wood chips to the wood box of your smoker.
  • Gently remove the turkey from the brine bag and pat it dry with paper towels. Leave the orange slices in the cavity.
  • Rub the softened butter all over the top of the bird and the legs. Liberally sprinkle salt and pepper all over the bird.
    6 tbsp unsalted butter, salt and pepper
  • Add a pan filled about halfway with water on the bottom grate of the smoker.
  • Place the turkey on a poultry rack (optional) and place on the grate above the pan of water. Add the smoke box, close the door, and turn the smoker to 225°F.
  • Smoke for about 30 minutes per pound until an internal temperature of 160 to 165°F. Add apple cider and water (or a combination of water and apple cider vinegar) in a spray bottle and spray the bird every couple of hours or so.
  • Once the internal temperature reaches 160 to 165°F, bring the bird inside and let it rest for at least 30 minutes, or up to 1½ hours. Slice and serve at once, or, cover and serve within a couple of hours.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If you are using a frozen turkey, we recommend thawing it in your refrigerator for several days before brining. For a quicker thaw time, place the turkey (still in the packaging) in a sink (or tub) filled with cool water. The turkey will be thawed within 6 to 8 hours.  Remember...a fresh turkey is best and won't be frozen. You can find fresh turkeys at farms, meat markets, and specialty food markets. 
The turkey is wonderful served warm or at room temperature. Leftovers are wonderful and will keep in the fridge (covered) for up to 1 week. They can also be frozen for up to several months. 

Nutrition

Calories: 496kcal | Carbohydrates: 104g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 2650mg | Potassium: 934mg | Fiber: 4g | Sugar: 86g | Vitamin A: 537IU | Vitamin C: 69mg | Calcium: 117mg | Iron: 2mg

Reverse-Sear Ribeye with Gorgonzola Sauce

by 4 Comments

If you're looking for a dish with true "wow" power, this is it.

Enjoying a "special occasion" meal with that special person (or persons) is even better when it's made from scratch in your very own kitchen. The reverse-sear method will give you a perfectly cooked steak every single time. We love to serve this with roasted balsamic potatoes and simmered green beans.

A straight-on view of a ribeye steak that has about half of it cut into sliced and is topped with a creamy gorgonzola sauce and served with roasted potatoes and green beans.

How To Make Reverse-Sear Ribeye with Gorgonzola 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

This is one of those extra-special dinners that you may want to consider spending a little extra on the steak. If not, look for a nicely marbled cut of beef, but not too fatty. Here's what you'll need to have on hand:

Ribeye - We recommend going with a Prime cut rather than Choice. Click here to learn more.
Seasonings - Salt and pepper is all you need.
Pancetta - Cubed, usually found near the deli/prepared food section of you supermarket. You could also go with chopped prosciutto or even chopped bacon.
Oil - Olive oil, or extra virgin.
Butter - Unsalted.
Onions - 2 large yellow (or white) or 3 medium onions, thinly sliced.
Sherry - Dry is best. If you don't want to cook with wine, simply omit this from the recipe.
Cream - Heavy, whipping, double cream is recommended. Half and half can be substituted.
Rosemary - Fresh is always best.
Green onions - Also known as scallions. Use the white parts up through the pale green. Chopped.
Gorgonzola - Crumbled. Blue cheese is a great substitution.
Coarse sea salt - For garnish, optional.

EXPERT TIP: For the sherry, the following are wonderful options: Fino, Manzanilla, Amontillado, or Oloroso. We have substituted Madeira and it is wonderful, too. You can also substitute a dry white wine. If you don't want to cook with wine, simply omit it.

A person pouring Sherry from a small wine carafe into an oval Dutch oven filled with caramelized onions and crispy cubed pancetta.

Tips for Doing a Perfect Reverse-Sear Ribeye

Choose the Right Cut - Select a thick cut of steak, such as ribeye, sirloin, or filet mignon, ideally at least 1.5 to 2 inches thick. Thicker cuts are ideal for the reverse-sear method, as they allow for a perfectly cooked interior while achieving a beautifully seared crust.

Low and Slow Cooking - Start by cooking the steak in an oven or grill at a low temperature (around 225°F or 107°C) until it reaches an internal temperature about 10-15°F below your desired doneness. This gentle cooking method ensures even doneness throughout the steak without overcooking the outer layers.

Sear at High Heat - Once the steak reaches the desired internal temperature, remove it from the oven and let it rest for a few minutes. Then, sear the steak in a hot cast-iron skillet or on a grill over high heat for 1-2 minutes per side to develop a flavorful, caramelized crust.

Finish with Coarse Salt - Just before serving, sprinkle with finishing salt, such as coarse sea salt, to enhance the flavor and add a delightful crunch.

EXPERT TIP: Be sure to turn the heat off before stirring in the cheese. The sauce can be prepared in advance, but it will thicken as it rests. If you want a more spreadable sauce, reheat it and a few dashes of beef broth or more cream.

A person transferring crumbled Gorgonzola cheese from a small glass bowl into an oval Dutch oven that is filled with a simmering caramelized onion and cream sauce.

How To Serve

After you've seared the steaks over high heat, they are ready to be served. No need to let the steaks rest.

We like to slice the steak into strips and then drizzle some of the sauce over the top.

If desired, you can leave the steak unsliced and serve the sauce in a vessel at the table and let guests add as much (or as little) as they want.

EXPERT TIP: It's critical that your skillet (or grill) is very hot before you sear the steaks. We heat our cast-iron skillet for about 5 minutes and then add the oil, and then the steaks. Use the back of a wooden spatula or spoon to press down on the steaks so they brown evenly.

A close-up view of two large ribeye steaks that are being seared in a hot cast-iron skillet with sizzling butter and oil under the meat.

Other Amazing Steak Recipes to Try

If you love a good steak as much as we do, you are going to flip for the following recipes! They are a beef lovers' dream come true!

These are all epic in their own way. But, in the meantime, isn't this masterpiece calling your name?

A person using a silver spoon to drizzle a Gorgonzola sauce over a sliced ribeye steak on a black plate also holding roasted potatoes and green beans.

We come from the school of thought that if a steak is good enough, it doesn't need a sauce.

Well, that was before we came up with this creamy gorgonzola sauce.

The reverse sear guarantees a perfectly juicy and tender steak. The sauce takes it to another level. Every bite is a steak lover's dream come true!

A straight-on view of reverse-seared ribeye with gorgonzola sauce on a black dinner plate alongside a helping of roasted potatoes.

Ready to make a steak dinner that will rival the best steakhouse 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 reverse-sear ribeye steak with gorgonzola on a black dinner plate alongside a helping of roasted potatoes and steamed green beans.
Print Recipe
5 from 2 votes

Reverse-Sear Ribeye with Gorgonzola Sauce

This is one of those "special" occasion dishes. The method of reverse-sear guarantees a perfectly juicy, tender steak every single time. The gorgonzola sauce with caramelized onions puts it over the top. For an extra-special dish, get Prime cuts of ribeye, about 1½-inch thick from your local butcher. Epic!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Entree
Cuisine: American
Servings: 4 people
Calories: 745kcal
Author: Kris Longwell

Equipment

  • baking sheet with baking rack
  • Digital thermometer this is critical
  • Large skillet cast-iron or non-stick are both excellent

Ingredients

  • 4 ribeye steaks about 1½" thick, each
  • salt and pepper
  • 2 tbsp olive oil
  • 4 oz pancetta cubed
  • 2 tbsp unsalted butter
  • 4 medium yellow onions thinly sliced, or 2 large onions
  • ¼ cup Sherry
  • 1 tbsp rosemary fresh, chopped
  • 3 green onions white and pale green parts, thinly sliced
  • 1 cup heavy cream
  • ½ cup Gorgonzola cheese crumbled
  • Coarse sea salt for finishing

Instructions

  • Preheat oven to 215°F.
  • Liberally season the steaks all over with salt and pepper. Place on a baking rack on a baking sheet. Place in the oven and cook until the desired doneness: 115°F for medium-rare, 125°F for medium, 135°F for medium well. A digital thermometer ensures correct internal temperature. Cook time is typically between 50 to 70 minutes. The steaks will rise in temperature another 10 degrees when you sear them in a hot skillet or on a hot grill.
    4 ribeye steaks, salt and pepper
  • Once the steaks go in, start on the sauce. Heat the oil over medium heat in a large Dutch oven or skillet. Add the pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.
    2 tbsp olive oil, 4 oz pancetta
  • Add the butter to the pan and stir until melted. Add the onions and sauté until caramelized and dark brown, about 30 to 40 minutes.
    2 tbsp unsalted butter, 4 medium yellow onions
  • Add the Sherry and cook, stirring often, until most of the liquid has evaporated, about 2 minutes. Stir in the pancetta, rosemary, green onions, and heavy cream. Cook, stirring often, until slightly thickened, about 2 minutes.
    ¼ cup Sherry, 1 tbsp rosemary, 3 green onions, 1 cup heavy cream
  • Turn off the heat and stir in the Gorgonzola until melted.
    ½ cup Gorgonzola cheese
  • Heat a skillet (or your grill) to high heat for 3 to 5 minutes. Add 2 tbsp olive oil to the skillet. Remove the steaks from the oven and carefully place them in the hot skillet (or grill). Sear for 40 seconds, add 1 tbsp of butter (only if searing in the skillet), and flip and sear the other side for another 40 seconds. You will need to do this in batches, depending on the size of your skillet.
  • Place the steaks on a cutting board and, if desired, cut them into strips. Sprinkle each steak with coarse sea salt. Serve at once with the sauce drizzled over the top of each steak, or serve the sauce in a bowl at the table.
    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. 
You can substitute any good steak for this recipe. Strip steak (NY / Kansas City) or Filet mignon, are both great options. 
If the sauce gets done before the steaks are finished it may thicken a bit. If it feels too thick, simply add a splash or two of beef broth or cream and then lightly heat on the stove until heated through and to the desired consistency. The sauce will be thick, but still pourable. 
Leftovers will keep, covered, in the fridge for up to 5 days. They make for amazing steak sandwiches (with a layer of the gorgonzola sauce)! 

Nutrition

Calories: 745kcal | Carbohydrates: 14g | Protein: 55g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 249mg | Sodium: 491mg | Potassium: 957mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1309IU | Vitamin C: 10mg | Calcium: 172mg | Iron: 5mg

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

Best-Ever Shrimp Fajitas

by 1 Comment

Fajitas have become a staple on Tex-Mex and Mexican menus worldwide for several decades. We are huge fans of them. Wait until you try this version.

We're not going to lie, we are huge fans of steak fajitas. But, folks, this seafood version gives the juicy steak version a real run for its money. Top with pico de gallo, crumbled Cotija cheese, chopped cilantro, and a squeeze of lime for an unforgettable culinary creation. And, it will be on the table in about 30 minutes!

An overhead view of a large fajita skillet filled with a serving of shrimp fajitas with bowls of all the fixings nearby including pice de gallo, lime wedges, and crumbled Cotija cheese.

How To Make Shrimp Fajitas

 

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

The Ingredients You Will Need

The ingredients for this dish are not exotic and many you probably already have. Here's what you'll need to have on hand:

Oil - Olive oil or vegetable oil is perfectly fine.
Onion - Yellow or White. Peeled and sliced.
Bell peppers - We love sliced red, yellow, and orange. They are slightly sweet and match perfectly with the seasoned shrimp. Go with one, or a combination of them.
Shrimp - Extra-large is our recommendation. Deveined and shells (and tails) removed.
Seasonings - Chili powder, ground cumin, smoked paprika, onion powder, salt, and black pepper.
Tortillas - Flour is traditional, however, if you prefer corn, they are great, too! We heat them over a flame on a gas stove or on a grill to lightly char them in spots.
Garnishes - Pico de gallo, salsa, grated cheese (Cotija is excellent), limes, chopped fresh parsley, and bottled hot sauce. Sour cream, sliced avocados, and guacamole are good, too!

EXPERT TIP: Be sure to sauté the vegetables until they are very tender and the onions are starting to brown. This usually takes about 15 minutes. If you prefer your peppers more al denté (not as tender), then only sauté them for 10 minutes.

A close-up view of strips of red, yellow, and orange bell peppers and onions that are being sautéed in a large cast-iron skillet.

Tips for Making the Best-Ever Shrimp Fajitas

Go With Quality Shrimp - Seek out top-notch shrimp, if possible. Gulf shrimp are excellent. Frozen is fine, but check where they were caught. Wild-caught is excellent. Whole Foods has quality seafood.

Use Fresh Vegetables - Choose a colorful mix of fresh bell peppers and onions for sautéing. Slice them into uniform strips to ensure even cooking, and consider adding other vegetables like zucchini or mushrooms for extra texture and flavor.

Cook at High Heat - Sauté the marinated shrimp and vegetables in a hot skillet or cast-iron pan to achieve a nice sear and caramelization. Cooking at high heat helps develop those delicious charred flavors while keeping the shrimp tender and juicy.

Serve with Fresh Toppings - Enhance your shrimp fajitas with fresh toppings like avocado or guacamole, salsa, sour cream, and chopped cilantro. Warm tortillas (flour or corn) are essential. Serve them family-style so guests can customize their fajita according to their tastes.

EXPERT TIP: Be sure to sauté the shrimp until they are fully cooked. They will curl up and turn pink. The seasoning may make it difficult to see the pinkness. Typically, they take about 5 to 8 minutes to fully cook them. Don't overcook them, otherwise, they will become rubbery.

A close-up view of seasoned shrimp that are being cooked in a large black cast-iron skillet with a wooden spatula in the pan, too.

How To Serve

We love to serve our fajitas on a piping hot fajita skillet. We place the skillet on a hot stove burner for about 5 minutes, and then when we're ready to serve, quickly transfer the sautéed onions and peppers onto it, and then top with the cooked shrimp.

The sizzle is classic, and fun, and feels like you're at an awesome Tex-Mex restaurant.

If you don't have a fajita skillet, don't worry! Just mix the onions and peppers with the cooked shrimp and serve directly from the skillet.

An overhead view of a round black plate filled with two open shrimp fajitas with a skilled filled with more of the fajitas nearby as well as toppings and a glass of beer.

Other Classic Seafood Mexican Recipes

If you love Tex-Mex, Cal-Mex, and Mexican cuisine, and you also enjoy seafood, this collection of recipes is for you!

These are all amazing without a doubt. But, in the meantime, aren't these fajitas calling your name? Don't forget the hot sauce!

A close-up view of a person dribbling hot sauce from a bottle onto an open shrimp fajita on a lightly charred flour tortilla.

Other Classic Tex-Mex Recipes to Try

We couldn't just stop with seafood recipes. Here are some classic Tex-Mex recipes that will rival your favorite Tex-Mex restaurant.

These are all so good! And so are these shrimp fajitas! Yum!

A straight-on view of a large fajita skillet filled with shrimp fajitas resting on sautéed onions and bell pepper strips with lime wedges on the side.

Folks, these fajitas are restaurant-quality and so easy to prepare at home.

The peppers have a touch of sweetness which works perfectly with the seasoned shrimp.

You can even skewer the shrimp and cook them on your grill. No matter how you do it, you and your loved ones will be talking about these fajitas for days!

A close-up view of a person holding a prepared shrimp fajita garnished with pico de gallo, cotija cheese, and chopped fresh cilantro.

Ready to make the best fajitas this side of the Rio Grande? Go for it!

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

An overhead view of a large fajita skillet filled with a serving of shrimp fajitas with bowls of all the fixings nearby including pice de gallo, lime wedges, and crumbled Cotija cheese.
Print Recipe
5 from 1 vote

Best-Ever Shrimp Fajitas

These fajitas are about as good as they come and are restaurant-quality. And what's even better is that they are on the table in about 30 minutes!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Cuisine: Tex-Mex, Mexican
Servings: 2
Calories: 538kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet
  • 1 fajita skillet optional

Ingredients

  • 1 tbsp chili powder
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 lb shrimp extra-large, deveined and peeled
  • 4 tbsp olive oil divided
  • 2 cups bell peppers seeded and cut into strips
  • 1 large onion peeled and cut into strips
  • 6 flour tortillas
  • 2 tbsp cilantro fresh, chopped
  • 2 limes cut into wedges
  • pico de gallo for garnish
  • Cotija cheese for garnish
  • hot sauce for garnish

Instructions

  • In a small bowl, mix together the chili powder, cumin, paprika, onion powder, salt, and pepper.
    1 tbsp chili powder, ½ tsp ground cumin, ½ tsp smoked paprika, ½ tsp onion powder, 1 tsp salt, ½ tsp black pepper
  • Place the shrimp in a large bowl and add 2 tbsp oil. Stir to coat the shrimp. Add the seasonings and toss to fully coat.
    1 lb shrimp, 4 tbsp olive oil
  • Heat the remaining 2 tbsp of the oil in a large skillet over medium heat. Add the bell peppers and onion and sauté, stirring often, until softened and lightly charred, about 15 minutes. Transfer to a bowl.
    2 cups bell peppers, 1 large onion
  • In the same skillet, add the shrimp and cook, stirring often, until no longer pink and cooked through, about 5 to 7 minutes. Set aside.
  • Heat a fajita skillet over high heat for about 3 to 5 minutes. Carefully add the onions/peppers to the fajita skillet and then top with the cooked shrimp. Or, mix the sautéed onions/peppers with the shrimp in the skillet you cooked the onions and shrimp in.
  • Heat the tortillas over a gas flame, on your grill, or in the microwave.
    6 flour tortillas
  • Garnish with chopped cilantro and a squeeze of fresh lime. Serve at once with all the fixings at the table.
    2 tbsp cilantro, 2 limes, pico de gallo, Cotija cheese, 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. 

Nutrition

Calories: 538kcal | Carbohydrates: 56g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 1683mg | Potassium: 680mg | Fiber: 10g | Sugar: 13g | Vitamin A: 6169IU | Vitamin C: 216mg | Calcium: 162mg | Iron: 5mg

Classic Minestrone Soup

by 1 Comment

Soup is universally loved by so many, and this soup is one of the most beloved. And for good reason!

There's no question about it, we love soup. Especially when the temperatures start to drop outside and the leaves change color and dazzle the countryside. This soup is a celebration of everything we love about soup. The homemade vegetable stock puts this in a class of its own. And, don't tell anyone, but it's very healthy and low-calorie, too!

How To Make Classic Minestrone Soup

 

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

The Ingredients You Will Need

We're keeping this recipe vegetarian. If desired, you can sauté cubed salt pork or pancetta to add to the vegetables. You can also use chicken stock or broth in place of vegetable stock. Also, use whatever are your favorite veggies! Here's what we suggest:

Dried white beans - Such as cannellini or Great Northern beans. In a pinch, you can use canned beans, drained and rinsed.
Oil - Olive oil or extra virgin.
Vegetables to be sautéed (any or all) - Onion, carrot, celery, leek, garlic. Uniformly chopped.
Herbs - Fresh Italian parsley and basil, chopped.
Tomato paste - Mixed with a little water.
Tomatoes - Fresh or canned. See NOTES.
Vegetables for Simmering - Cabbage and zucchini, uniformly chopped.
Broth - Homemade vegetable stock or chicken broth is best. Boxed or canned will work in a pinch.
Seasonings - Salt and pepper. See NOTES about salt.
Short pasta - Ditalini is traditional, but any kind of small pasta will work.
Parmesan cheese - Freshly grated, for garnish.

EXPERT TIP: Sauté the vegetables in the oil until they are beginning to turn soft and dark on the edges. The carrots will still be al dente, but they will soften as they simmer in the stock.

An overhead view of chopped onions, carrots, celery, and leeks being sautéed in a large black pot and being stirred with a wooden spatula.

Tips for Making Perfect Classic Minestrone Soup

Homemade Stock Is Essential - We can't stress this enough. Making the vegetable (or chicken) stock from scratch takes this soup to the next level. It can be prepared days in advance of making the soup.

Use Seasonal Vegetables - Incorporate a variety of seasonal vegetables such as carrots, celery, zucchini, potatoes, and tomatoes for a fresh and vibrant flavor. This not only enhances the taste but also adds color and texture to the soup.

Sauté Aromatics First - Begin by sautéing aromatics like onions, garlic, and leeks in olive oil until they are soft and fragrant. This step builds a flavorful base for your minestrone and allows the flavors to develop before adding the other ingredients.

Don't Simmer For Hours - Simmering the soup is essential to deepen the flavor profile. However, if you let it simmer for multiple hours, the veggies could start to break down. We recommend simmering for a minimum of 45 minutes and no more than 2 hours.

A person pouring homemade vegetable stock from a large glass measuring cup into a black pot filled with chopped zucchini, carrots, cabbage, and other vegetables.

How To Serve

Once the soup is ready to serve, be sure to have plenty of freshly grated Parmesan on hand.

Crusty bread is a must, too. The broth in this soup is amazing when soaked up with fresh bread.

We grill up Italian sausage or chicken to round out a complete and satisfying meal.

EXPERT TIP: Add the beans and the pasta in the final 15 minutes of simmering. Remember the pasta will expand as it cooks.

Two images with the first a person transferring cooked white beans from a white bowl into a pot of simmering minestrone soup and then the next is small tubular pasta being transferred into the pot.

Other Classic Soup Recipes to Try

We can hardly think of warm-weather soup that we don't love. Here is a collection of our favorites that we are certain you and your family will cherish as well:

These are all amazing in their own way. Each one is so good and always comforting. But, in the meantime, isn't this bowl of deliciousness calling your name?

EXPERT TIP: Seasoning is critical. This soup can take a decent amount of salt. But, be sure to add the salt in increments. If you are using purchased broth or stock, they are usually pre-salted. Taste before serving and add more until it tastes just right. And remember, the Parmesan cheese is somewhat salty, but so good!

A straight-on view of a person grating a block of Parmesan cheese across a microplane over a soup bowl filled with classic minestrone soup.

When it comes to soups, this one is near the top of the list of favorites from all over the world.

The depth of flavor is so comforting. The combination of tender vegetables, soft white beans, and pasta puts it in a class all of its own.

And remember, the homemade vegetable stock is not hard to make and takes the soup to the next level. It's soup perfection!

A straight-on view a white soup bowl filled with classic minestrone soup topped with grated Parmesan cheese and a pot of the soup in the background.

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

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

An overhead view of a black pot and a large wooden ladle lifting a serving of classic minestrone soup up out of the pot.
Print Recipe
5 from 1 vote

Classic Minestrone Soup

This is one of the most beloved soups in the world. Adapt it to what you have on hand or looks best at the market. Making the vegetable (or chicken) stock from scratch is not difficult and takes the soup to the next level. Enjoy!
Prep Time20 minutes
Cook Time1 hour 15 minutes
Preparing the Vegetable Stock1 hour 30 minutes
Total Time3 hours 5 minutes
Course: Appetizer or Soup
Cuisine: Italian
Servings: 8
Calories: 173kcal
Author: Kris Longwell

Equipment

  • 1 large pot or Dutch oven

Ingredients

  • 8 cups vegetable stock or chicken stock, or water
  • 8 oz dried white beans
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 1 cup carrots peeled and chopped
  • 1 cup celery chopped
  • 1 leek washed and chopped (white part only)
  • 3 cloves garlic minced
  • 1 tbsp Italian parsley fresh, chopped
  • 1 tbsp basil fresh, chopped
  • 2 tbsp tomato paste combined with 2 tbsp water
  • 2 15 oz cans diced tomatoes 1 drained, 1 un-drained
  • ¼ small green cabbage chopped, about 1 cup
  • 1 zucchini chopped
  • 1½ tbsp Kosher salt only if stock is unsalted. See NOTES.
  • 1 tsp black pepper
  • 1 cup pasta short pasta, such as ditalini, elbow, or small shells
  • Parmesan cheese grated, for garnish

Instructions

Do Ahead

  • Prepare the vegetable stock. Can be done up to 3 days in advance. (click on link for recipe)
    8 cups vegetable stock
  • Cover the beans with water in a bowl and let soak overnight.
    8 oz dried white beans

Prepare the Soup

  • Drain the beans, rinse, place in a pot, and cover with a couple of inches of water. Add about 1 tsp of salt. Bring to a boil and then simmer for 1 hour, or until the beans are tender. Remove from heat, drain, and set aside.
  • Heat the oil over medium heat in a large pot or Dutch oven. Add the onions, carrots, celery, and leek and sauté until starting to soften, about 15 minutes.
    2 tbsp olive oil, 1 medium onion, 1 cup carrots, 1 cup celery, 1 leek
  • Stir in the garlic, parsley, and basil and cook for 1 minute.
    3 cloves garlic, 1 tbsp Italian parsley, 1 tbsp basil
  • Add the paste (with water) and stir until the vegetables are coated, about another few minutes.
    2 tbsp tomato paste
  • Add the tomatoes (1 can undrained and 1 can drained). Stir in the cabbage, zucchini, vegetable stock (8 to 9 cups), salt, and pepper. Bring to a strong simmer and then lower the heat and simmer on low for 45 minutes.
    2 15 oz cans diced tomatoes, ¼ small green cabbage, 1 zucchini, 1½ tbsp Kosher salt, 1 tsp black pepper
  • Stir in the prepared beans and pasta and cook, stirring occasionally, until the pasta is soft and cooked.
    1 cup pasta
  • Serve with grated Parmesan as garnish.
    Parmesan cheese

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If using purchased stock or broth, it might already contain salt. Add a couple of teaspoons of salt to the soup, taste, and add more until it's just right. Don't under-season the soup, but be careful to not add too much salt.  
If you don't have time to soak the beans overnight, you can boil them for 2 to 3 minutes, turn the heat off and cover for 1 hour. Then, proceed with the recipe as written. If using canned beans (2 15 oz. cans), rinse before adding to the soup. 
The soup will keep covered in the fridge for up to 5 to 7 days. It freezes beautifully for 2 to 3 months. Reheat in a pot. Leftovers are amazing! 

Nutrition

Calories: 173kcal | Carbohydrates: 28g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 723mg | Potassium: 788mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3605IU | Vitamin C: 18mg | Calcium: 108mg | Iron: 4mg

Homemade Vegetable Stock

by 1 Comment

Homemade stock, or broth, is a game-changer for many soups and sauces, and this one is no exception.

Finding decent store-bought broths or stocks is not hard to find nowadays. But, the boxed (or canned) variety will never hold a candle to homemade. This stock is easy to make and will take soups like classic minestrone and broccoli cheddar soup to the next level.

A straight-on view of two glass Mason jars that are filled with homemade vegetable stock with lids fastened on the tops of the jars and vegetables surrounding them, too.

How To Make Homemade Vegetable Stock

 

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, really all you need to make amazing vegetable stock are vegetables! The wine and herbs add a depth of flavor. Here's what you'll need to have on hand:

  • Onion
  • Carrots
  • Celery
  • Leek
  • Garlic
  • Flat-leaf parsley
  • Tomatoes
  • Black peppercorns
  • Bay leaf
  • White wine
  • Water
  • Salt (optional)

EXPERT TIP: You'll want to sauté the roughly chopped onion, carrots, celery, leek, and garlic until they are softened and starting to brown. This usually takes about 15 to 20 minutes.

An overhead view of roughly cut onion, carrots, celery, and onion in an oval Dutch oven and are being sautéed.

Tips for Making Perfect Homemade Vegetable Stock

Use a Variety of Vegetables - Incorporate a diverse mix of vegetables for a richer flavor, including aromatics like onions, carrots, and celery, along with garlic, leeks, mushrooms, and herbs like thyme or parsley. Avoid using starchy vegetables like potatoes, as they can make the stock cloudy.

Roast for More Depth of Flavor - This isn't required, but, if you have the time, for a more robust flavor, consider roasting your vegetables in the oven before simmering them in water. This caramelization enhances the overall taste of the stock, adding depth and complexity.

Simmer Slowly - After sautéing your vegetables, add the cold water, and then bring it to a gentle simmer. Allow the stock to simmer for at least 1 hour, but no more than 2 hours. Skim off any foam that rises to the surface for a clearer stock.

Strain and Season - Once the stock has finished simmering, strain it through a fine-mesh sieve or cheesecloth to remove the solids. Taste the stock and adjust the seasoning with salt if desired, but keep in mind that it’s best to season later when using the stock in recipes to maintain versatility.

EXPERT TIP: You may need to add a little more water during the simmering process. You'll want to have about 8 to 9 cups of broth once it is strained.

A person pouring water from a large glass measuring cup into an oval Dutch oven filled with chopped vegetables and fresh parsley.

Other Stock and Broth Recipes To Try

Homemade stocks and broths are essential to take many of your dishes to the next level. And they freeze perfectly! Here are the classics:

These are absolutely wonderful, but, this vegetable stock is the easiest to make and is also very healthy. It's even delicious on its own!

A person using a large wooden ladle to transfer homemade vegetable stock from a stock pan into a glass Mason jar.

There are so many reasons to love this recipe.

It's not difficult. You can prepare in less than 2 hours.

The flavor is deep and truly mouth-watering. It's low-calorie.

And, it will take your soups and sauces to the next level!

A person using two hands to hold a glass Mason jar filled with homemade vegetable stock.

Ready to make the best vegetable stock 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 two glass Mason jars that are filled with homemade vegetable stock with lids fastened on the tops of the jars and vegetables surrounding them, too.
Print Recipe
5 from 1 vote

Homemade Vegetable Stock

When you make this stock from scratch, it will take your soups and sauce to the next level. This one doesn't require hours and hours of simmering. It's easy, delicious, and low-calorie! Perfection!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Soup
Cuisine: French / American
Servings: 8
Calories: 101kcal
Author: Kris Longwell

Equipment

  • 1 large stock pot or Dutch oven
  • Strainer or colander

Ingredients

  • 3 tbsp olive oil
  • 2 medium carrots peeled and roughly chopped
  • 1 large onion peeled and roughly chopped
  • 2 large celery ribs roughly chopped
  • 1 large leek washed and roughly chopped
  • 6 cloves garlic crushed
  • 5 sprigs Italian parsley fresh
  • 3 medium tomatoes quartered
  • 10 black peppercorns
  • 1 bay leaf
  • ¾ cup white wine
  • 8½ cups water
  • 2 tsp Kosher salt optional

Instructions

  • Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, onion, celery, leek, and garlic and sauté for 15 minutes, until starting to soften and lightly brown on the edges.
    3 tbsp olive oil, 2 medium carrots, 1 large onion, 2 large celery ribs, 1 large leek, 6 cloves garlic
  • Add the parsley, tomatoes, peppercorns, bay leaf, wine, and water. Stir to combine. Increase heat to medium-high and bring to a boil. Lower the heat back to medium and simmer for 45 minutes to 1 hour.
    5 sprigs Italian parsley, 3 medium tomatoes, 10 black peppercorns, 1 bay leaf, ¾ cup white wine, 8½ cups water
  • Carefully strain the stock into a heatproof pot or bowl. If desired, stir in salt. Use immediately, or store and chill for later use.
    2 tsp Kosher salt

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
We don't usually salt the stock unless we are serving it on its own.  If using it to cook with, you'll add the salt to the recipe you're preparing. 
Once the stock is finished cooking, you can use it immediately, or store it in a container with a lid and chill for up to 1 week. The stock can be frozen for several months. 

Nutrition

Calories: 101kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 613mg | Potassium: 253mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3183IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 1mg

Caramel Layer Cake

by 1 Comment

Fall is the perfect time for baking and this cake is about as good as they come.

When the leaves start to change and the temperatures begin dropping, there is just something special about baking delicious breads and desserts. Confections like apple fritters, cream cheese apple bars, and pumpkin butterscotch bread are some of our favorites. But there is just something stunning about this cake. Beautiful and so delicious!

A straight-on view of a caramel layer cake that has homemade caramel drizzled over the tops and sides as well as circular pile of pecans on the top center of the cake.

How To Make Caramel Layer 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

This cake is buttery and delicious. You'll need plenty of butter for both the cake and the frosting. Here's everything you'll need to have on hand to make this glorious cake:

For the Cake

Unsalted butter - Room temperature (you'll need to sticks).
Sugar - Granulated.
Eggs - Preferably cage-free.
Flour - Self-rising.
Buttermilk - Whole or low-fat.
Vanilla extract
Pecans - For topping the cake

For the Caramel Frosting

Sugar - Granulated.
Corn syrup - Light.
Butter - 1 stick chilled (and cubed), and 2 more at room temperature (that's a total of 5 sticks of butter).
Cream - Heavy or double.
Confectioners' sugar - Also known as powdered sugar.

EXPERT TIP: We recommend greasing (cooking spray or softened butter) and flouring you pans before adding the parchment paper and then again. This will help the cake easily come out of the pans and not stick. You can also use 2 pans (instead of 3), or bake it in a 9x13" dish. See NOTES.

A person using a rubber spatula to transfer white cake batter from a mixing bowl into a 9-inch cake ban that has been greased and floured.

Tips for Making a Perfect Caramel Layer Cake

Use Room-Temperature Ingredients - Ensure that your butter and eggs are at room temperature before mixing. Let the buttermilk sit about 20 minutes outside the fridge before adding. This helps create a smooth batter that incorporates air more effectively, resulting in a light and fluffy cake.

Make a Rich Caramel Sauce - For the homemade caramel sauce, cook the sugar, without stirring it, until it melts and turns a deep amber color. Carefully add butter and cream to create a smooth, rich sauce. Allow it to cool slightly before making the frosting. Be sure to leave some for drizzling over the cake.

Layer with Care - The cakes are somewhat delicate. Use both hands to gently transfer them to the cake platter before icing. Apply the icing liberally before spreading. This will help prevent the cake from crumbling and mixing with the icing.

Top with Pecans - This is optional, but we think the addition of chopped to the top of the cake delivers amazing crunch and flavor. Place a mound of whole pecans in the center of the cake and then surround those with chopped pecans. Then drizzle on the extra caramel!

A spoon being used to drizzle homemade caramel sauce over the top of a caramel layer cake that is topped with chopped pecans.

How To Serve

This cake is best served at room temperature, but you can certainly heat individual slices gently in the microwave if desired.

Make extra caramel sauce for serving. Folks love the caramel!

For the ultimate dessert, we love to serve guests a nice large slice of cake topped with homemade vanilla ice cream and another drizzle of caramel sauce. Heavenly!

However, just a single slice is nothing short of dessert perfection!

A straight-on view of a single serving of caramel layer cake on a white dessert plate with the cake in the background.

Other Classic Cake Recipes to Try

There is just something extra special about homemade cake. Kids and adults can't get enough of them. Here is a collection of our favorites:

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

A straight-on view of a caramel layer cake sitting on a wooden cake platter and the cake has a large portion of the cake missing revealing the layers of white cake and caramel frosting.

If you love cake and if you love caramel, this is the cake for you.

The frosting is a sweet tooth's dream come true. The cake itself is moist, buttery, and the perfect complement to the frosting.

Once you add the pecans and extra caramel sauce over the tops and sides of the cake, you will have a stunning cake to serve to loved ones. Every bite is dessert heaven!

A straight-on view of a single serving of caramel layer cake on a white dessert plate with the cake in the background.

Ready to make the best 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 straight-on view of a caramel layer cake that has homemade caramel drizzled over the tops and sides as well as circular pile of pecans on the top center of the cake.
Print Recipe
5 from 1 vote

Caramel Layer Cake

The cake is a standard white cake and complements the sweet caramel icing perfectly. You can bake this in 3 cake pans, 2 cake pans, or 1 9x13" baking dish (see NOTES).
Prep Time20 minutes
Cook Time25 minutes
Resting and Frosting1 hour 15 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 8
Calories: 1213kcal
Author: Kris Longwell

Equipment

  • 3 9-inch cake pans See NOTES
  • Parchment paper
  • Stand mixer or hand mixer
  • large sturdy skillet

Ingredients

For the Cake

  • cooking spray
  • all-purpose flour for dusting pans
  • 1 cup unsalted butter room temperature (2 sticks)
  • 2 cups sugar
  • 4 large eggs preferably room temperature
  • 3 cups self-rising flour
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • caramel frosting recipe below
  • ⅓ cup caramel sauce reserved, for garnishing
  • 1½ cups pecans

For the Caramel Frosting

  • 2 cups sugar
  • ¼ cup water
  • 2 tbsp light corn syrup
  • ½ cup unsalted butter cubed and chilled, 1 stick
  • 1¼ cup heavy cream heated, divided
  • 1 cup unsalted butter room temperature, 2 sticks
  • 5 cups confectioners' sugar

Instructions

Make the Cake

  • Preheat oven to 350°F.
  • Spray 3 (9-inch) cake pans with cooking spray and then sprinkle on flour. Shake off excess. Line the bottom of each pan with parchment paper and then spray and flour again. Set aside.
    cooking spray, all-purpose flour
  • In a stand mixer, beat the softened butter (2 sticks) with the sugar until light and fluffy (about 4 minutes), scraping down the sides when necessary.
    1 cup unsalted butter, 2 cups sugar
  • Add the eggs, one at a time, beating well after each addition.
    4 large eggs
  • Alternating flour and buttermilk, add to the mixture, starting with the flour (one-third), then half of the buttermilk, another third of the flour, the rest of the buttermilk, and then the rest of the flour. Mix until smooth. Beat in the vanilla.
    3 cups self-rising flour, 1 cup buttermilk, 2 tsp vanilla extract
  • Divide the batter among the prepared pans, smoothing the tops with a spatula.
  • Bake until a toothpick inserted comes out clean, about 25 to 30 minutes. Let cool in pans for 10 minutes and then gently remove the cakes from the pans on wire racks. Let cool completely before icing.
  • Spread the frosting between the layers of the cake and on the sides. Top with pecans and then drizzle the reserved caramel over the top of the cake allowing it to flow down the sides.
    caramel frosting, ⅓ cup caramel sauce, 1½ cups pecans

Make the Caramel Frosting

  • In a large, sturdy saucepan, place the sugar over no heat.
    2 cups sugar
  • Whisk together the water and the corn syrup in a small bowl. Pour over the sugar. Use a wooden spoon to stir the sugar just enough until it has absorbed the liquid.
    ¼ cup water, 2 tbsp light corn syrup
  • Cook over medium-high heat without stirring. As the mixture becomes thin, swirl the pan from time to time (no stirring). Continue this process until it becomes a dark amber. Use a wet pastry brush to brush down crystals that form along the edge of the pan.
  • Remove the saucepan from the heat. Stir in the chilled, cubed butter and stir until all of the butter has melted (it will bubble and foam quite a lot). Stir in 1 cup of heavy cream and continue stirring until smooth and the color of caramel. Let rest for 1 hour to cool.
    ½ cup unsalted butter, 1¼ cup heavy cream
  • Reserve about one-third a cup of the caramel for topping the cake.
  • Place the softened butter (2 sticks) in a large bowl and pour the cooled caramel over it. Use a hand mixer to blend the caramel and butter until smooth.
    1 cup unsalted butter
  • With the mixer on low, gradually add the confectioners' sugar. Continue mixing until smooth. Add a little more cream (about 1/4 cup) until the frosting is spreadable. The frosting is now ready to use.
    5 cups confectioners' sugar

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
You can use 2 round cake pans instead of three. You'll need to increase the bake time by about 5 to 10 minutes. You can also bake in a 9x13" dish. Increase that bake time by about 15 minutes. Check with the toothpick test to ensure the cake is done (when inserted, the toothpick will come out clean). 
After icing the cake, keep it covered, if possible. This will keep the icing and cake from drying out. 
The cake will keep on the counter (covered) for up to 5 to 7 days. 

Nutrition

Calories: 1213kcal | Carbohydrates: 219g | Protein: 13g | Fat: 36g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 291mg | Sodium: 121mg | Potassium: 262mg | Fiber: 3g | Sugar: 182g | Vitamin A: 2524IU | Vitamin C: 0.5mg | Calcium: 117mg | Iron: 1mg

Tex-Mex Pasta with Ground Beef

by 2 Comments

If you like Tex-Mex and if you like pasta, you are going to love this dish!

The flavor profile of this pasta is classic Tex-Mex. It's creamy, and cheesy, and loaded with flavor. The pasta brings it all together. If desired, you can top it with easy homemade pico de gallo or salsa. And the only thing better than the taste is that it's on the table in about 30 minutes!

A straight-on view of two white bowls filled with Tex-Mex pasta with colorful bell peppers and cilantro sitting nearby.

How To Make Tex-Mex Pasta with Ground Beef

 

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

The Ingredients You Will Need

This recipe is easy to adapt to your and your family's likes and dislikes. If there are any of the ingredients you're not fond of, just leave them out! Or, replace it with an ingredient you do like! Here are the ingredients for how we love to prepare the dish:

Short dried pasta - We love rigatoni, but these are great choices, too: Elbow, fusilli, penne, farfalle, cavatappi, or orecchiette.
Salt - Table, for salting the pasta water.
Ground beef - 90% lean is recommended.
Bell peppers - Red, yellow, orange, green, or a combination of them all.
Peppers - Fresh jalapeños are our favorite, but you could go with pickled, too. Serranos have a little more heat but is a great option. Remove the seeds to reduce the amount of heat.
Onion - Chopped.
Seasonings - Chili powder, ground cumin, dried oregano, cayenne, salt, and pepper.
Ro-tel - Canned diced tomatoes with green chiles. If you can't find Ro-tel, other brands have something very similar. Or, just go with diced tomatoes, with the juice.
Beef stock - Broth or stock is perfectly fine.
Half and half - Whole milk or heavy cream can be substituted.
Cheddar cheese - Shredded, preferably from a block. Any kind of melting cheese will work, such as Monterrey Jack or Colby.
Cilantro - Fresh, chopped.
Garnishes - Any of the following: Pico de gallo, chopped tomatoes, pickled jalapeños, chopped cilantro, sour cream, salsa.

EXPERT TIP: We find that half and half provide a nice creaminess to the sauce. However, if you prefer, you can go with whole milk, and it will still be delicious. Heavy cream is fine, too, but the sauce will be more dense and luxurious.

A person pouring half and half from a small milk bottle into a skillet filled with a Tex-Mex beef mixture with chopped pepper, tomatoes, and broth.

Tips for Perfect Tex-Mex Pasta with Ground Beef

Season the Beef Well - Don't skip any of the seasonings. If you want no spice at all, then you can omit the cayenne. Remember if you go with package taco seasoning, it includes a large amount of sodium.

Cut the Vegetables Uniformly - This helps them all cook evenly and also makes a more beautiful dish.

Choose the Right Pasta - Opt for pasta shapes that hold onto the sauce well, such as penne, fusilli, or rotini. Cook the pasta al dente according to package instructions, as it will continue to cook slightly when mixed with the hot sauce.

Add Fresh Ingredients - Just before serving, stir in fresh ingredients like chopped cilantro, diced avocado, or a squeeze of lime juice to brighten the dish. Topping with shredded cheese, sour cream, or sliced jalapeños can also enhance the Tex-Mex flair and add a creamy finish.

EXPERT TIP: Adding the cheese at the very end, just before serving, will create an extra cheesy sauce that is wonderful. Turn the heat off, then stir in the cilantro and cheese, and then serve immediately.

A person transferring shredded cheddar cheese from a glass bowl into a skillet filled with cooked rigatoni in a simmering Tex-Mex beef sauce.

How To Serve

This dish is filling and really doesn't require any side dishes. However, rolls or biscuits are a wonderful accompaniment.

Be sure to stir the cheese in the cheese and parsley right after you take the skillet off of the heat. We serve this right from the skillet at the table.

Like any Tex-Mex dish, toppings add even more flavor. Pico de gallo, chopped cilantro, salsa, and even sour cream are all perfect additions to the dish.

An overhead view of a large stainless steel skillet filled with Tex-Mex pasta with a wooden spoon stuck into the side of it.

Other Weeknight Dinner Recipes

Busy weekdays don't mean you can't put a delicious and satisfying meal on the table. Here is a collection of our favorite "no fuss" scrumptious recipes:

These are all wonderful and always a huge hit with the entire family. But, in the meantime, isn't this dish calling your name?

An overhead view of a white bowl filled with a serving of Tex-Mex past topped with chopped cilantro, tomatoes, and a couple slices of pickled jalapeño.

There are so many reasons to love this dish. You can easily adapt it to your tastes.

It's easy to make. Leftovers are absolutely wonderful.

But, more than any other reason, it's just so delicious and is always a hit with kids and adults.

A straight-on view of a white bowl filled with a serving of Tex-Mex pasta topped with chopped cilantro, tomatoes, and a couple of pickled jalapeño slices.

Ready to make the most yummy 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 white bowl filled with a serving of Tex-Mex pasta topped with chopped cilantro, tomatoes, and a couple of pickled jalapeño slices.
Print Recipe
4 from 1 vote

Tex-Mex Pasta with Ground Beef

This dish is so easy to prepare and is always a huge hit at the dinner table. Feel free to substitute lean ground turkey to make it healthier. This recipe hits all the right notes and comes together in about 30 minutes! Kids and adults will love this!
Prep Time15 minutes
Cook Time15 minutes
Course: Dinner
Cuisine: American, Tex-Mex
Servings: 4
Calories: 672kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet
  • 1 pot for cooking pasta

Ingredients

  • 12 oz short pasta such as rigatoni
  • 1 lb ground beef 90% lean
  • 2 cups bell peppers 2 to 3 peppers, seeded, chopped
  • 1 medium onion chopped
  • 1 jalapeño seeded and finely chopped
  • 2 tsp salt plus extra for pasta water
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp oregano
  • ½ tsp cayenne pepper
  • 1 15 oz can Ro-tel undrained, see NOTES
  • ½ cup beef stock or broth
  • 1 cup half and half
  • 2 cups cheddar cheese shredded, divided
  • ¼ cup cilantro fresh, chopped, plus extra for garnish
  • pico de gallo for garnish (optional)

Instructions

  • Bring a pot of liberally salted water to a boil. Add the pasta, and stir occasionally while you prepare the meat sauce. Drain the pasta once it is al dente (about 1 minute short of packaging directions).
    12 oz short pasta
  • Meanwhile, add the ground beef to a large skillet over medium heat and break it up with a wooden spatula. Add the bell peppers, onion, and jalapeño. Cook until the meat is no longer pink and the vegetables are tender. Tilt the skillet and use a spoon to remove most of the rendered grease. Discard safely.
    1 lb ground beef, 2 cups bell peppers, 1 medium onion, 1 jalapeño
  • Stir in the salt (2 tsp), black pepper, chili powder, cumin, oregano, and cayenne. Cook, stirring often, for about 1 to 2 minutes.
    2 tsp salt, 1 tsp black pepper, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp oregano, ½ tsp cayenne pepper
  • Stir in the Ro-tel (undrained), beef stock, and half and half. Bring to a simmer and then stir in the cooked pasta. Stir to combine and let simmer for another minute or so.
    1 15 oz can Ro-tel, ½ cup beef stock, 1 cup half and half
  • Remove from the heat and stir in 1¾ cup of the cheese and the cilantro. Stir until the cheese has melted. Serve at once with extra cheese, cilantro, and pico de gallo for garnish.
    2 cups cheddar cheese, ¼ cup cilantro, pico de gallo

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 Ro-tel, look for canned diced tomatoes with green chiles. If you can't find that either, just go with a 15 oz can of diced tomatoes (undrained).
Be sure not to overcook the pasta before adding to the sauce. If it's overcooked, it will break apart in the sauce.  
Leftovers are easily reheated in a skillet. Add another splash of stock/broth and/or half and half. They will keep covered in the refrigerator for up to 5 days. 

Nutrition

Calories: 672kcal | Carbohydrates: 76g | Protein: 48g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 728mg | Potassium: 923mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3489IU | Vitamin C: 103mg | Calcium: 535mg | Iron: 5mg

Pumpkin Waffles with Whipped Cinnamon Honey Butter

by 2 Comments

When the temperatures drop outside, it's time to whip up some fall dishes. This is one for the record books.

For many of us, breakfast is the best meal of the day. We love pancakes and waffles for obvious reasons. These fall-inspired waffles are truly a flavor sensation. Don't skip the whipped cinnamon honey butter. Top with warm maple syrup and chopped pecans for a 5-star breakfast that will make you a superstar.

A straight-on view of a stack of three pumpkin waffles that are topped with a dollop of whipped cinnamon honey butter, maple syrup, and chopped pecans.

How To Make Pumpkin Waffles with Whipped Cinnamon Honey Butter

 

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

The Ingredients You Will Need

None of the ingredients in this dish are hard to find and many you very may well already have. Here's what you'll need to have on hand:

Flour - All-purpose.
Sugar - Granulated.
Baking powder - Check the date and make sure it hasn't expired. This is important.
Spices - Ground cinnamon, ground ginger, allspice, nutmeg. Or, you can use pumpkin pie spice. All of these can be found in the spice section of your grocery store.
Salt - Kosher, or table.
Butter - Unsalted, chilled.
Milk - Whole.
Pumpkin purée - Not pumpkin pie filling. This can be found in the canned fruit area of most well-stocked supermarkets.
Eggs - Lightly beaten.

For the Whipped Cinnamon Honey Butter

Butter - Unsalted, room temperature.
Powdered sugar - Aka confectioner's sugar.
Honey - Go with good quality.
Vanilla extract - Top-notch is best.
Cinnamon - Ground.
Salt - Optional (but good).

Tools Used for this Recipe

Breville Electric Waffle Maker - We love this waffle maker. It's a little pricey than others, but the quality is superior and is reliable and long-lasting.
Electric Hand Mixer - This can be used in place of a stand mixer.

EXPERT TIP: Gradually add the flour to the wet mixture and then stir until just combined. You will still see small chunks of butter, which is what you want.

Two images with the first being a person transferring flour into a glass bowl that is filled with a pumpkin waffle batter and then the next image is the batter fully mixed together with a wire whisk.

Tips for Making Perfect Pumpkin Waffles with Whipped Cinnamon Honey Butter

Use a Variety of Spices - You can use pumpkin pie spice for this recipe and still get good flavor. We find that using a combination of cinnamon, ginger, allspice, and nutmeg gives a deeper, more traditional flavor.

Balance the Batter - Combine dry ingredients in your food processor or a large bow, and then whisk together the wet ingredients in another. Gently mix the two together. This ensures even distribution of leavening agents and spices, resulting in light and flavorful waffles.

Preheat the Waffle Iron - Ensure your waffle iron is fully preheated before pouring in the batter. This helps achieve a crispy exterior while keeping the inside fluffy. If your waffle iron is not non-stick, then grease the waffle iron with cooking spray or oil for easy release.

Don't Forget the Toppings - To put these waffles in a league of their own, they need special toppings. The whipped cinnamon honey butter (room temperature, or slightly chilled) combined with warm maple syrup and chopped pecans is restaurant quality.

EXPERT TIP: Follow the manufacturer's instructions for adding the batter to your waffle maker. We recommend adding just enough to fill all of the crevices. A small spatula can help you spread the batter.

A person using a metal measuring cup to transfer pumpkin waffle batter into a four chamber waffle maker.

How To Serve

Depending on the size of your waffle maker, this recipe typically will feed four people. We get about 5 large waffles from one batch. If you want to serve two waffles per serving (for 4 people), then make the first batch and keep the waffles warm in a low-temperature oven (225°F) until the next batch is ready.

As mentioned, you can also use this batter to make pancakes.

The whipped cinnamon honey butter can be made several days in advance and will keep just fine in a container on the counter.

Be sure to have plenty of warm maple syrup and chopped pecans at the table so guests can add more if desired.

A person pouring pure maple syrup from a small white pitcher over a pile of pumpkin waffles with whipped cinnamon honey waffles.

Other Classic Breakfast Recipes to Try

When breakfast is done right, there's nothing much better. Here is a collection of recipes that will delight all of the breakfast lovers in your family.

These are all amazing and always a hit with family and friends. But, in the meantime, isn't this plate full of deliciousness calling your name?

An overhead view of a white plate that is filled with a stack of pumpkin waffles with whipped cinnamon honey butter and a small pumpkin and cup of coffee nearby.

Waffles are wonderful any time of the year, and that includes pumpkin waffles.

But, when the leaves are changing colors and the temperatures are dropping, this breakfast is absolute fall perfection.

It's perfect for an intimate weekend breakfast with a loved one, but, it's also festive, it is ideal for serving guests, especially during the holiday season.

Every bite is elevated, and yet pure comfort. You'll feel like you're having a spectacular breakfast at one of the best bed and breakfasts in the world. It's really that good!

A close-up view a plate of pumpkin waffles with whipped cinnamon honey butter that have been partially eaten with a fork sitting on the plate in front of the waffles.

Ready to make the best fall breakfast this side of Vermont? Go for it!

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

A straight-on view of a stack of three pumpkin waffles that are topped with a dollop of whipped cinnamon honey butter, maple syrup, and chopped pecans.
Print Recipe
5 from 1 vote

Pumpkin Waffles with Whipped Cinnamon Honey Butter

Pumpkin waffles are delicious and the perfect fall breakfast comfort food. The whipped cinnamon honey butter can be made several days in advance. Be sure to serve with warmed pure maple syrup and chopped pecans. It all comes together to make a truly memorable breakfast that you'll want to make time and time again. Especially during the holiday season!
Prep Time20 minutes
Cook Time14 minutes
Total Time34 minutes
Course: Breakfast / Brunch
Cuisine: American
Servings: 4
Calories: 675kcal
Author: Kris Longwell

Equipment

Ingredients

For the Whipped Cinnamon Honey Butter

  • ½ cup unsalted butter room temperature
  • ¼ cup powdered sugar
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1½ tsp ground cinnamon

For the Pumpkin Pancakes

  • 2¼ cups all-purpose flour
  • ⅓ cup sugar
  • 2 tbsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp allspice
  • ¼ tsp ground nutmeg
  • ½ tsp Kosher salt
  • 5 tbsp unsalted butter cubed and chilled
  • 1½ cups whole milk
  • ¾ cup pumpkin purée not pumpkin pie filling
  • 2 large eggs lightly beaten
  • cooking spray if needed (for waffle iron)
  • whipped cinnamon honey butter for serving, recipe below
  • maple syrup for serving
  • 1 cup chopped pecans for serving (optional)

Instructions

Make the Whipped Cinnamon Honey Butter

  • Add all of the butter ingredients in a large sturdy bowl. Use a hand mixer to beat until combined and fluffy. Transfer to a bowl and keep at room temperature until ready to serve. You can chill the butter for about 10 minutes before serving to help get a more solid scoop.
    ½ cup unsalted butter, ¼ cup powdered sugar, 1 tbsp honey, 1 tsp vanilla extract, 1½ tsp ground cinnamon

Make the Pumpkin Waffles

  • Place the flour, sugar, baking powder, cinnamon, ginger, allspice, nutmeg, and salt in your food processor and pulse to combine.
    2¼ cups all-purpose flour, ⅓ cup sugar, 2 tbsp baking powder, 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp allspice, ¼ tsp ground nutmeg, ½ tsp Kosher salt
  • Add the cubed butter and pulse about 10 more times, until the butter resembles small peas.
    5 tbsp unsalted butter
  • In a large bowl, whisk together the milk, pumpkin purée, and eggs. Slowly stir in the flour/butter mixture and continue stirring until a batter forms (there will be visible chunks of butter).
    1½ cups whole milk, ¾ cup pumpkin purée, 2 large eggs
  • If your waffle iron is not nonstick, spray it with cooking spray or use a paper towel to apply a little vegetable oil. Preheat the waffle iron to your desired setting.
    cooking spray
  • Ladle enough of the batter over the grid to just fill all of the crevices. Lower the lid and cook until golden brown, 4 to 7 minutes (depending on the size of your waffle iron).
  • Serve at once with a dollop of whipped cinnamon honey butter on top, along with warmed maple syrup and chopped pecans, if using.
    whipped cinnamon honey butter, maple syrup, 1 cup chopped pecans

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
You can use pumpkin pie spice in place of the spices. You'll need 1¾ tsp. We recommend the individual spices, but, the pumpkin pie spice is good, too. 
The recipe can easily be doubled. Preheat your oven to 225°F and after you've made each batch of waffles, place in the oven until ready to serve. 
The whipped butter can be made several days in advance. Keep covered on the counter.  The waffles can be prepared up to several hours in advance of serving. Reheat them in a 225°F (covered) until warm. 

Nutrition

Calories: 675kcal | Carbohydrates: 67g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 376mg | Potassium: 1087mg | Fiber: 7g | Sugar: 24g | Vitamin A: 8599IU | Vitamin C: 2mg | Calcium: 455mg | Iron: 6mg

Homemade Chicken and Dumplings

by 20 Comments

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

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

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

How To Make Homemade Chicken and Dumplings.

 

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

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

For the Dumplings

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

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

A person dumping shredded roasted chicken from a glass bowl into a large Dutch oven that is filled with a simmering chicken broth.

Tips for Making Perfect Homemade Chicken and Dumplings

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

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

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

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

Two images with the first being a person bringing together a very loose and shaggy dough in a shallow bowl and then an image of the dough after it has formed a ball.

How To Serve

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

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

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

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

A person using a silver spoon to transfer uncooked dumplings dough into a Dutch oven filled with chicken broth, carrots, and other mounds of dough.

Other Classic Broth-Based Soups to Try

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

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

An overhead view of a large oval Dutch oven that is filled with homemade chicken and dumplings soup.

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

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

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

A close-up view of a white soup bowl that is filled with homemade chicken and dumplings soup that has been garnished with chopped fresh parsley.

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

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

An overhead view of a white soup bowl that is filled with homemade chicken and dumplings including sautéed carrots and celery.
Print Recipe
5 from 8 votes

Homemade Chicken and Dumplings

Homemade chicken and dumplings is about as comforting a soup as you will ever find. Make the chicken broth and roast the chicken in advance and then the soup comes together in about 30 to 40 minutes. Off-the-charts delicious!
Prep Time20 minutes
Cook Time30 minutes
Preparing Broth and Roasted Chicken12 hours
Total Time12 hours 50 minutes
Course: Appetizer, Soup
Cuisine: American
Servings: 8 people
Calories: 299kcal
Author: Kris Longwell

Equipment

  • Large pot, such as a Dutch oven

Ingredients

Do Ahead - Chicken Stock and Roasted Chicken

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

For the Soup

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

For the Dumplings

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

Instructions

Do Ahead

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

Prepare the Soup

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

Make the Dumplings

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

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Though it's not as deeply flavorful as the homemade chicken stock, you can place a whole chicken in a stock pan and cover it with water. Add a large quartered onion, a peeled and roughly chopped carrot, and roughly chopped two stalks of celery. Bring to a simmer and lower heat to medium-low for about 2 to 2½ hours. Let cool. You can use the broth for the stock and shred the chicken for the chicken meat. 
Leftovers will keep covered in the fridge for up to 5 days. Reheat on the stove over medium heat until heated through. 
The finished soup can be frozen for up to two months. 
 

Nutrition

Calories: 299kcal | Carbohydrates: 26g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 1468mg | Potassium: 562mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3016IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 2mg

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

Homemade Apple Fritters

by 1 Comment

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

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

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

How To Make Homemade Apple Fritters

 

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

The Ingredients You Will Need

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

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

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

A person transferring cubed chunks of fresh apple into a large glass bowl filled with an apple fritters batter.

Tips for Making Perfect Homemade Apple Fritters

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

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

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

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

Two images with the first being a spoonful of apple fritters dough being dropped into a skillet filled with hot oil and then an image of the fried fritter being lifted from the oil with a metal spider.

How To Serve

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

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

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

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

A person lifting a freshly fried homemade apple fritter from a bowl filled with cider glaze with some of the glaze dripping from the fritter.

Other Delicious Sweet Breakfast Recipes to Try

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

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

A close-up view of a collection of homemade apple fritters resting on a baking rack with drips of cider glaze dripping from the freshly fried fritters.

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

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

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

Every bite is fried fruit dough perfection!

A close-up view of an apple fritter that has been broken in half so the interior is visible including small chunks of cubed apples.

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

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

An overhead view of a pile of homemade apple fritters resting on a white circular serving platter.
Print Recipe
5 from 1 vote

Homemade Apple Fritters

These lightly fried gems are delicious all year long, but they are extra special during the fall months when apples are in season. These are delicious whne served warm or at room temperature.
Prep Time20 minutes
Cook Time12 minutes
Resting time5 minutes
Total Time37 minutes
Course: Breakfast / Dessert
Cuisine: American
Servings: 6
Calories: 353kcal
Author: Kris Longwell

Equipment

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

Ingredients

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

Instructions

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

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Use whatever is your favorite apple. We used Honeycrisp, but any variety will work. Typically, you'll need just 1 apple (peeled, cored, and cubed) for this recipe. 
These will keep on the counter (covered) for up to a week. Reheat in the microwave, if desired, or serve at room temperature. 

Nutrition

Calories: 353kcal | Carbohydrates: 71g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 217mg | Potassium: 257mg | Fiber: 2g | Sugar: 41g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg

Smoked St. Louis-Style Ribs

by Leave a Comment

There are ribs, and then there are these.

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

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

How To Make Smoked St. Louis-Style Ribs

 

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

The Ingredients You Will Need

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

The Tools You Will Need

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

The Ingredients You Will Need

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

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

A person sprinkling pork rub over the top of a rack of uncooked St. Louis-style ribs that have a layer of yellow mustard smeared all over the ribs.

Tips for Making Perfect Smoked St. Louis-Style Ribs

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

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

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

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

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

Two images with the first being a person sprinkling brown sugar over the tops of pads of butter that are on a sheet of foil and then a partially cooked rack of ribs resting on the butter and sugar.

How To Serve

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

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

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

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

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

An overhead view of a rack of ribs that are resting on a rack in an electric smoker and are being brushed with BBQ sauce.

Other Classic BBQ Recipes to Try

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

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

A straight-on view of a rack of smoked St. Louis-style ribs resting on a wooden cutting board with a large sharp knife next to it.

Folks, these ribs are the real deal.

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

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

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

A person holding a single smoked St. Louis-style rib that has had homemade barbecue sauce brushed over the top of it.

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

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

An overhead view of a rack of smoked St. Louis-style ribs that have been partially cut up with a bowl of homemade barbecue sauce nearby.
Print Recipe
No ratings yet

Smoked St. Louis-Style Ribs

These ribs are the real deal. If you can, make the pork rub and BBQ sauce from scratch. Click the links for authentic recipes. We call this the 3-2-1 technique, but, in reality, it's more of the 2:45-1:45-0:45 technique. But, you get the gist. If you don't have a smoker, you can follow this recipe on the grill (maintain a 225°F temperature) or in the oven at 225°F.
Prep Time15 minutes
Cook Time5 hours 15 minutes
Resting time10 minutes
Total Time5 hours 40 minutes
Course: Entree
Cuisine: American / BBQ
Servings: 4
Calories: 658kcal
Author: Kris Longwell

Equipment

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

Ingredients

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

Instructions

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

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
You can substitute baby back ribs. Ask your butcher to remove the membrane on the bottom side of the ribs. Take off an additional 30 minutes of cooking for each stage.
Leftovers will keep covered in the fridge for up to 5 days. Reheat in a low-temperature oven (225°F) until heated through. 

Nutrition

Calories: 658kcal | Carbohydrates: 140g | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 724mg | Potassium: 827mg | Fiber: 10g | Sugar: 65g | Vitamin A: 2541IU | Vitamin C: 8mg | Calcium: 716mg | Iron: 23mg

Best Pork Rub

by 1 Comment

If you love cooking with pork, you're going to want to make a batch of this incredible rub.

We love preparing all types of pork dishes, from chops, tenderloins, pulled pork, and more. This rub doesn't outshine the flavor of the pork meat but actually complements it. Perfect for ribs, too! Whip up a batch (or two) and keep it in a sealed jar for months!

A close-up view of a small white bowl filled with best pork rub with a spoon inserted into the side of the rub.

How To Make Best Pork Rub

 

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

These are all dried spices and can be stored for up to several months. Here's what you'll need to have on hand:

  • Dark brown sugar
  • Granulated sugar
  • Sweet paprika (or just regular paprika)
  • Garlic powder
  • Black pepper
  • Ground ginger
  • Onion powder
  • Dried rosemary

A person using his hand to hold a small amount of best pork rub in his fingers over a small white bowl holding the rest of the rub.

When To Use Pork Rub

This rub is good anytime you are preparing pork. You can use them on any of the following recipes:

These are all amazing. Check out our Smoked St. Louis-Style Ribs with Best Pork Rub!

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

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

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

A close-up view of a small white bowl filled with best pork rub with a spoon inserted into the side of the rub.
Print Recipe
5 from 1 vote

Best Pork Rub

This pork rub will elevate all of your favorite pork recipes. Liberally apply to pork chops or roasts and then cook. There is no salt in this rub, so you can apply as much as you want. Keep stored in a jar with a lid for months.
Prep Time15 minutes
Total Time15 minutes
Course: Rub
Cuisine: BBQ
Servings: 12
Calories: 60kcal
Author: Kris Longwell

Ingredients

  • ⅓ cup dark brown sugar
  • ⅓ cup sugar
  • ¼ cup paprika
  • 2 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp ground ginger
  • 1 tbsp onion powder
  • 1 tsp rosemary dried

Instructions

  • Mix all of the ingredients together in a medium bowl. Break up any clumps of sugar with your fingers or a fork.
  • Store in a jar with a lid for up to 3 to 4 months.

Notes

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

Nutrition

Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 5mg | Potassium: 93mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1111IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1mg