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Reuben Sandwich

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This sandwich brings together a true taste sensation that makes it such a classic.  And it may not actually be Irish in origin, but many of the components are.  The perfect St. Patrick’s Day sammie!

The ingredients are simple: thinly sliced corned beef, sauerkraut, cheese, rye bread, and homemade Russian dressing! Grilled to perfection!

A grilled rueben sandwich that has been cut in half and then stacked on top of each other on a white plate with a pickle spear nearby.

How To Make a Reuben Sandwich

This is one of those sandwiches where the sum is greater than the parts.

Each component comes together to make a classic and epic taste sensation.

And they are so much fun to prepare!

The Key Ingredients

We’ve got to say, a Reuben sandwich is really only as good as the corned beef. What is corned beef, you may ask? Read more here.

We order incredible corned beef from Katz Delicatessen in New York City.

The homemade Russian dressing (with a Loon twist) adds amazing taste. More on that in a moment.

Seek out top-notch sauerkraut, Swiss cheese, and deli rye bread to create the perfect sandwich.

EXPERT TIP: You can find delicious corned beef at almost any decent deli, even at most quality supermarkets. We love our corned beef cut nice and thick, but it is also extremely delicious when cut very thin. You decide what looks best to you and have the deli person slice it for you accordingly. Place the meat in a heat-proof bag and steam in simmering water for about 5 minutes.

An overhead view of a loaf of rye bread, a plate of sliced Swiss cheese, a plate of sliced cooked corned beef, a small bowl of Russian dressing, and a bowl of sauerkraut.

Russian Dressing vs. Thousand Island Dressing

Russian Dressing and Thousand Island Dressing are very similar.

We combine the main components of each to make what we think is one of the best condiments you’ll ever have or serve. Here are the ingredients you’ll need:

  • Mayonnaise
  • Sour cream
  • Chili sauce
  • Worcestershire sauce
  • Prepare horseradish sauce
  • White onion, grated
  • Dill (or sweet) pickles, finely chopped
  • Fresh parsley, chopped
  • Fresh lemon juice
  • Salt and pepper

EXPERT TIP: Chili sauce can usually be found in the condiment section of most supermarkets. Heinz makes a great chili sauce. We like dill pickles, but sweet pickles are tasty, too. After you mix it all together, store it in the fridge to deepen the flavor.

A small glass jar filled with Russian dressing with a spoon lifting some of it out of the jar.

Building the Perfect Reuben Sandwich

The sandwich needs to be treated almost like a grilled cheese sandwich.

Smear a generous amount of softened butter on one side of each slice of bread. Slather on a layer of the dressing. Place in a medium-hot non-stick skillet.

Add the corned beef, then sauerkraut, cheese slices, and another slice of bread with dressing on one side and butter on the other. Cook until golden brown on the underside.

Flip and continue on the other side.

A person layer corned beef on top of slice of rye bread in a non-stick skillet and then that person layering on sauerkraut and Swiss cheese slices.

When and How To Serve a Reuben Sandwich

This Reuben sandwich is classic any time of the year. We love to celebrate St. Patrick’s Day by fixing them pile-high for lunch.

However, these are also so much fun to serve to family and friends.

After you’ve warmed the corned beef, set up an assembly line using an electric griddle or a large non-stick skillet, such as our beloved Sardel.

A grilled rueben sandwich that has been split in half and stacked one on top of the other.

Other Epic Sandwiches

We are absolutely crazy about a great sandwich. Here are some of our all-time favorites:

In the meantime, aren’t you just dying to make this epic sammie?

Two hands holding two halves of a grilled rueben sandwich exposing the thick cut corned beef, sauerkraut, and and melty Swiss cheese.

Folks, there are sandwiches, and then there are epic sandwiches.

This is undoubtedly one of them. It’s possibly the best sandwich we’ve ever made.

The combination of the flavors is comfort food at its very best. One bite, and we think you’ll 100% agree.

A hand holding one half of a grilled rueben sandwich with a bite taken out of it.

Ready to make the best sandwich this side of…ANYWHERE? Go for it!

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

A grilled rueben sandwich that has been cut in half and then stacked on top of each other on a white plate with a pickle spear nearby.
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Reuben Sandwich

Reuben Sandwich has been a deli favorite for decades in the U.S. Be sure to seek out top-notch ingredients and make the Russian (1,000 Island) dressing from scratch. It's easy and can be made several days in advance.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Lunch / Dinner, Sandwich
Cuisine: American
Servings: 4 people
Calories: 719kcal
Author: Kris Longwell

Equipment

  • A large non-stick skillet or griddle

Ingredients

  • 8 slices rye bread
  • 4 tablespoon unsalted butter softened, for outside of bread slices
  • ¼ cup Classic Russian Dressing for spreading
  • 1½ lb corned beef thinly sliced
  • 12 oz sauerkraut drained
  • 6 slices Swiss Cheese

Instructions

  • Butter one side of each bread slice.
    8 slices rye bread, 4 tablespoon unsalted butter
  • Heat a large, non-stick skillet (or griddle)over medium-high heat.
  • Place a bread slice in the skillet, buttered-side down (place two slices in the skillet, if room, if not, you'll need to keep the cooked sandwiches in a warm oven, until they are all ready for serving).
  • Add about a tablespoon of Russian dressing to the bread slice(s).
    ¼ cup Classic Russian Dressing
  • Next, add a nice heaping handful of the corned beef.
    1½ lb corned beef
  • On top of this, add a layer of sauerkraut.
    12 oz sauerkraut
  • On top of the kraut, add cheese slices.
    6 slices Swiss Cheese
  • Add another layer of Russian dressing.
  • Top with a bread slice, buttered side up.
  • Once lightly browned, carefully flip the sandwich, and grill the other side until nicely browned.
  • Remove, slice, and serve at once!

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
We order our corned beef from Katz Deli in NYC, but you can find excellent corned beef at any decent deli.  It's up to you if you prefer thick-cut vs. thin-cut. 
We love to gently heat the corned beef in a heat-proof bag in simmering water for about 5 minutes.  Most quality freezer/storage bags would work just fine.
The corned beef and prepared Russian dressing will keep in the fridge for up to 5 days. 

Nutrition

Calories: 719kcal | Carbohydrates: 35g | Protein: 38g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 2307mg | Potassium: 777mg | Fiber: 6g | Sugar: 4g | Vitamin A: 581IU | Vitamin C: 59mg | Calcium: 314mg | Iron: 6mg

POST UPDATE: This recipe was originally published in June 2015 but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March 2022!

Slow-Cooker Dublin Coddle

by 11 Comments

This dish is spectacular any time of the year, but we especially love it for a St. Patrick’s Day feast!

What more is there to say? Slow-cooked sausage with potatoes, onions, and a little Irish beer. This truly is comfort food at its very best. The ultimate “dump and go” meal with unforgettable results.

A white bowl filled with Dublin coddle next to a glass of stout beer.

How To Make Dublin Coddle

You may be wondering, what is Dublin Coddle? Short answer: It’s an Irish dish that is loaded with sausage (traditionally Irish bangers), potatoes, onions, and a little liquid (Guinness, shall we say!).

All we know is that this dish is pure comfort food. And it could not be easier to put together.

 

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

What’s In a Dublin Coddle?

We start off with 4 strips of cooked bacon.

Go with your favorite cut of bacon.

We love applewood smoked, thick-cut.

EXPERT TIP: We cook our bacon in a large cast-iron skillet until crispy. The grease will add amazing flavor to the next step of preparing your coddle.

A cast-iron skillet filled with cooked bacon.

After the bacon is nice and crispy, let it drain on a plate lined with paper towels.

Now, it’s time to brown the sausage links.

EXPERT TIP: If you can find them, go with bangers, or Irish bangers. There is a slightly sweet taste of nutmeg combined with savory seasonings. Heavenly. If you can’t find bangers, go with bratwurst or Italian sausage links, raw, not cured, or smoked.

A cast-iron skillet filled with browned links of sausage in it.

For added flavor, cook the sliced onions in the hot skillet.

Drain off most of the grease in the pan, and then add the onions and cook until just browned, about 5 minutes.

EXPERT TIP: If you are in a crunch for time, you can skip browning the onions and the sausage. Just layer into the slow-cooker as is. Browning them adds a wonderful depth of flavor, but it’s not 100% necessary.

A large black cast-iron skillet filled with browned onions.

Building a Dublin Coddle

Now, it’s time to layer the amazing components to a Dublin Coddle.

Start with half of the onions, then half of the potatoes, half of the carrots, all of the bacon and sausage (that has been cut into bite-size pieces), and then topped with the remaining carrots, onions, and finally potatoes.

EXPERT TIP: Add a nice sprinkling of salt and pepper as you add each layer to the coddle.

A person placing chunks of browned sausage into a slow-cooker and then a hand layering in sliced potatoes, and then finally Guinness being poured in from a can.

How To Serve Dublin Coddle

This is truly a one-dish wonder. You’ve got your meat and potatoes perfectly cooked.

Serve with warm, crusty bread, and that’s really all you need for a complete meal.

All it takes is about 4 to 5 hours on LOW in your slow-cooker. You can also roast this in a baking dish, or Dutch oven, for about 1 hour, covered, in a 350°F oven.

Once the potatoes are easily pierced with a knife, the dish is ready. Stir with a wooden spoon and serve immediately.

Dublin Coddle in a slow cooker with a wooden spoon stuck in the side.

Other Classic Irish Dishes

If you are wanting to prepare the perfect St. Patrick’s Day feast (or anything Irish), take a look at these classics:

In the meantime, it’s time to whip a batch of this Irish classic one-pot wonder!

A white bowl filled with Dublin Coddle with a fork inserted in the side.

Ready to make the most comforting bowl of food 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!

A white bowl filled with Dublin Coddle with a fork inserted in the side.
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5 from 2 votes

Dublin Coddle

Slow-Cooker Dublin Coddle is comfort food at its very best. It only cooks for about 4 to 5 hours in your slow cooker. You can also cook it in a baking dish (or Dutch oven) in the oven for about 1½ hours, or until the potatoes are very tender. Easy and so delicious!
Prep Time15 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 45 minutes
Course: Entree
Cuisine: Irish
Servings: 6
Calories: 167kcal
Author: Kris Longwell

Equipment

  • 1 6 to 8 quart slow-cooker

Ingredients

  • 4 slices bacon
  • 6 links sausage banger, bratwurst, or Italian
  • 2 medium onions peeled and thickly sliced
  • Salt and pepper
  • 2 large potatoes russet or gold, peeled and thickly sliced
  • 2 large carrots peeled and thickly sliced
  • 8 oz stout beer or hard cider, chicken stock, or water
  • 2 tablespoon parsley fresh, chopped, for garnish (optional)

Instructions

  • Add the bacon to a large skillet over medium-high heat. Cook until crispy. Remove to a plate lined with a paper towel.
  • In the same skillet, add the sausages. Cook until browned all over, about 5 minutes (the sausage won't be fully cooked). Set aside. Drain off the grease.
  • Add the onions to the pan and cook until lightly browned all over, about 8 minutes.
  • In your slow-cooker, add half of the onions, and then sprinkle salt and pepper all over them. Next, add half of the potatoes and a sprinkling of salt and pepper. Add half of the carrots, and then roughly chop the bacon and place on top of the carrots. Slice the sausages into bite-sized pieces and place them over the bacon. Top with the remaining carrots, onions, and potatoes. Add another liberal sprinkling of salt and pepper. Pour in the beer (or whatever liquid you're using).
  • Cook on LOW for 4 to 5 hours. Serve hot, garnished with freshly chopped parsley.

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 bangers (sausage), go with bratwurst or Italian sausages.  They are best if not smoked or cured.  They should be raw.  You can leave the sausage whole when you place them in the slow-cooker, if desired. 
Leftovers will keep for 5 days in the fridge or frozen for up to 2 months.   Reheat gently on the stove until heated through, about 10 minutes.   Add more broth, if necessary. 

Nutrition

Calories: 167kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 122mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4129IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg

Pozole (Pork and Hominy Stew)

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We can honestly say that this bowl of goodness is in the top 5 of our all-time favorite things to eat.  It’s really that good.

It’s steeped in Mexican tradition and heritage and the flavor is unmatched.  Just like all great soups or stews that are only as good as their base, such as Chicken Noodle Soup (with Homemade Chicken Broth) or French Onion Soup (with Homemade Beef Stock), this soup is right up with these classics. Make the pork broth well in advance and the rest comes together in no time at all! 

A colorful Mexican bowl filled with Mexican pozole stew surrounded by bowls of sliced radishes, cabbage, avocados, and corn tortillas.

How To Make Pozole

This Mexican stew is layered with incredible flavor.

Start by simmering the pork should (preferably bone-in) at least one day in advance.

 

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

How To Make Pork Broth

To achieve a pozole that has an amazing depth of flavor, you need to start with a broth that gently simmers on the stove for 2 to 3 hours. And then is allowed to rest for 12 to 24 hours.

You’ll add a 5 to 7 lb pork should to a large stockpot. Make sure you’ve cut away all the excess fat.

EXPERT TIP: The addition of meaty pork bones adds incredible flavor. Pork feet and neck bones can be found in the meat department of Hispanic food markets. If you don’t have access to one, then you can usually find ham hocks at your supermarket. Or, double up on pork spare ribs for simmering.

Cover with water and bring to a boil and then use a small sieve to skim off impurities at the surface. Lower the heat and simmer gently for another 2½ hours.

NOTE: Once the broth has cooled, we recommend placing the pot (with the roast and bones still in it) into the refrigerator. This just deepens the flavor even more and makes it really easy to skim the congealed fat that will form on the surface of the broth.

Shred the meat from the pork shoulder with your hands, forks, and/or a knife.

A large pork shoulder sitting on a cutting board next to a platter filled with pork bones and then a person skimming impurities off of pork stock and then a person shredded the pork with forks.

Creating the Classic Mexican Taste

The use of dried chiles is one of the reasons we love this stew so much. Once reconstituted and blended with garlic and seasonings, you get an unbelievable depth of flavor.

We go with a combination of dried chilis including:

  • Ancho
  • Guajillo
  • Arbol

EXPERT TIP: Dried chilies can be found in the produce section or the Hispanic section of many well-stocked supermarkets, at Latino food markets, or online.

Adding the chili sauce to the pork broth turns it into a vibrant, gorgeous orange hue.

Ancho chili sauce being poured from a silver pot into a black pot filled with pork broth.

Finishing the Pozole

Hominy is made from dried corn kernels and has been around for centuries. It was an important part of Native Americans’ diets for multiple generations.

We love the earthy, corn-like texture of hominy. If you were making this dish in the most authentic fashion, you would go with corn that has gone through the nixtamalization process, but we’ll just use good-ole store-bought hominy – it gets the job done just fine.

You can go with white hominy or golden hominy, but white is traditional and easier to find, usually in the canned vegetable section of your supermarket, near the corn. If not there, try the Hispanic area.

The hominy goes in right near the end of the cooking process for the pozole.

A person transferring white hominy from a white bowl into a black pot filled with pork broth.

How To Serve

The pork broth, tender pork, and ancho sauce are really the stars of this soup. The hominy is wonderful, too.

But almost as important are the additional “toppings” you serve with it.

Here are the classic ingredients that come together to just make an unforgettable bowl of yumminess.

  • Shredded Napa cabbage
  • Thinly sliced radish
  • Sliced avocado
  • Crispy corn tortilla strips
  • Chopped fresh cilantro
  • Fresh lime

A color Mexican-style bowl filled with pozole and topped with avocado slices, radish slivers, and strips of fried corn tortillas.

When the temperatures drop outside, you can be sure that this classic Mexican stew will warm you and your loved ones to the bone.

The broth alone is truly something magical.

The melt-in-your-mouth chunks of pork and tangy hominy bring it all together in a way that is unforgettable.

And leftovers freeze beautifully! Hooray for Pozole!

A large silver ladle filled with pork and hominy pozole over a large pot filled with the stew.

A colorful Mexican bowl filled with Mexican pozole stew surrounded by bowls of sliced radishes, cabbage, avocados, and corn tortillas.
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5 from 2 votes

Pozole (Pork and Hominy Stew)

Pozole (Pork and Hominy Stew) is Mexican comfort food at its very best. The deep flavors of the broth, combined with the hominy and ancho chili sauce can not be beaten If you can find pig's feet at your butcher, ask him to cut them in half for you, and add them in with the other pork. You can often find pigs feet and neck bones at your local Hispanic food market. If possible, start the broth the night before, let it simmer for about 2 ½ hours, and then let it cool in the broth all night, and then I shred the meat the next day. It just continues to deepen the flavors through the night.
Prep Time30 minutes
Cook Time3 hours 30 minutes
Chilling12 hours
Total Time16 hours
Course: Soup or Stew
Cuisine: Mexican
Servings: 12 people
Calories: 362kcal
Author: Kris Longwell

Equipment

  • 1 Pot large enough to hold the pork shoulder plus bones (if using).

Ingredients

  • 5 lbs Pork shoulder preferably bone-in, as much of the fat cut away as possible.
  • 2 lbs any combination of: Pigs feet, or trotters, neck bones, pork shanks, or ham hocks (if you can't find any of this, just use country-style ribs)
  • 2 medium Spanish onions peeled and quartered (you'll need one for the broth, and one for the ancho sauce)
  • 12 large garlic cloves you'll need 6 for the broth, and 6 for the ancho sauce
  • Kosher salt
  • 4 ancho chiles dried, stems removed and seeded
  • 4 guajillo chiles dried, stems removed and seeded
  • 2 arbol chiles seeds removed (as best you can)
  • 1 teaspoon Mexican oregano
  • 2 15 oz can white hominy drained

FOR GARNISH

  • 2 cups Napa cabbage shredded
  • 4 Radishes thinly sliced
  • 1 Avocado peeled and sliced
  • ½ cup Cilantro chopped
  • Fried corn tortilla strips See NOTES
  • Lime wedges

Instructions

  • Place pork, 1 onion (quartered), and 6 garlic cloves in a large stock pan and fill with water to cover, about 4 to 5 quarts.
  • Bring to a boil, then lower the heat and simmer for 2 and half hours, skimming the impurities off the top as they accumulate. If necessary, add more hot water to keep the pork submerged.
  • If possible, let the pork cool in the broth overnight, covered.
  • Remove the pot from the refrigerator and use a spoon to skim off all of the congealed fat on the surface. If the broth has congealed and become gelatinous, then gently reheat just long enough to liquify. Remove the pork shoulder and then the bones and vegetables. Strain the liquid into a separate bowl.
  • Use your hands, two forks, and/or a knife to shred and cut the pork into bite-size pieces. Set aside.

MAKE THE ANCHO SAUCE

  • Bring a medium pot of water to a boil, turn off the heat, and place the chiles in the hot water. Simmer for 15 minutes.
  • Place the peppers, 1 onion (roughly chopped), 6 garlic cloves, oregano, ½ teaspoon salt, and 1½ cups chili soaking broth into a blender or food processor. Puree until very smooth.
  • Strain the sauce through a fine-mesh sieve.
  • Add the sauce to a medium saucepan and simmer over medium heat for 10 to 15 minutes until slightly thickened.

FINISH THE SOUP

  • In a large pot, add the broth and heat over medium-high heat.
  • Add the ancho chili sauce and 2 teaspoons salt to the broth and bring to a boil.
  • Lower the heat and add the meat and simmer for 15 to 25 minutes. Stir in the hominy.
  • Taste for seasoning, you'll probably need to add about another 1 teaspoon of salt. Add a little at a time (taste first!).
  • Serve in bowls with garnishes.

Video

Notes

See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel.  
Pork bones such as pigs feet and neck bones can be found at some meat markets and definitely at Hispanic food markets.  Ham hocks can be found at most supermarkets are a decent substitute.  If you can't get extra pork bones, it's still delicious after simmering the pork shoulder for 2½ hours.
Allowing the pork to chill in the fridge overnight (after simmering) adds a depth of flavor that is wonderful.  Remember to let the pot cool off before placing it in the fridge.  
When shredding the pork, you will see strands of fat.  Discard any excess fat.  
Leftovers will keep in the fridge for up to 1 week and can be frozen for up to 2 months. 

Nutrition

Calories: 362kcal | Carbohydrates: 12g | Protein: 46g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 17g | Cholesterol: 163mg | Sodium: 142mg | Potassium: 999mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3545IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 4mg

POST UPDATE: This recipe was originally published in January 2019, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March 2022.

Tiramisu

by 3 Comments

This is a dessert that really is the perfect ending to the perfect Italian meal.

There are just a handful of ingredients in this iconic Italian dessert, so, we recommend using the best of the best to make every component come together to make a dessert you won’t soon forget.

A circular white dessert plate filled with a square piece of tiramisu.

How To Make Tiramisu

We’re presenting you the traditional method for making classic tiramisu.

We’re not including heavy cream, and we’re not heating our egg white peaks or egg yolks.

EXPERT TIP: Go with top-notch eggs here that are very fresh and preferably organic. If you are serving this to anyone who is immunocompromised, consider using pasteurized eggs, or placing the egg yolks and egg white over simmering water for a few minutes. Or, just move on to the next Italian dessert, such as Ricotta Cheesecake!

 

The Essential Ingredients

Besides eggs (whites and yolks separated), you’ll need to get your fingers on some ladyfingers.

These can be found in the Italian section of many well-stocked supermarkets, Italian specialty food markets, or online.

A strong dose of espresso deepens the flavor intensely but in such a good way!

Mascarpone cheese is also essential and should be at room temperature.

EXPERT TIP: We use our hand mixer to beat the room temperature egg yolks with the sugar. Beat for about 2 to 4 minutes, until a pale yellow. Next, gently mix in the room temperature mascarpone until just mixed.

A glass bowl filled with creamed eggs and sugar with mascarpone being added and then the same bowl after the cheese has been blended in.

How To Build the Tiramisu

Now, it’s time to layer all the delicious elements.

IMPORTANT: Don’t over soak your ladyfingers! Drop them in the espresso for literally a second and then quickly remove them.

Add a layer of cream, then the soaked ladyfingers, another layer of the cream mixture, another layer of soaked ladyfingers, and then finally the rest of the cream.

A hand dipping a ladyfinger cookie into a bowl of espresso, and then layering them in a dish over cream, and then more cream on top, and then another layer of cookies.

Now, it’s time to top this amazing dessert!

Just grab that unsweetened cocoa powder you have in the back of the pantry and add a couple of tablespoons into a small sifter (or, just use your fingers).

Sift the powder liberally all over the top.

EXPERT TIP: We use an 8″x8″ baking dish to build the tiramisu. It may feel small, but you’ll get 9 nice-sized cuts from this size. You could also go with a 9″x9″, and still have great results.

A hand tapping the side of a small sieve filled with chocolate powder over a casserole dish filled with tiramisu.

When To Serve

This is a light dessert that is perfect after a wonderful Italian feast.

It’s amazing after Rustic Lasagna, Eggplant Parmesan, Chicken Marsala, or Pasta alla Norma.

EXPERT TIP: It’s really best served the day it is assembled, but you can absolutely make this up to 24 hours in advance of serving. Keep chilled in the fridge.

A square white baking dish filled with tiramisu with half of it removed.

Can Cream Be Added to Tiramisu

Some folks like to include whipped heavy cream into the egg yolk mixture.

Although purists will tell you this is strictly forbidden, it’s still yummy and makes the dish even fluffier (but you didn’t hear this from us).

But trust us, this version right here is simple and incredibly delicious.

A circular white dessert plate filled with a square piece of tiramisu.

No stellar meal is complete without a knock-out dessert.

Folks, here you go.

Creamy. Italian. Scrumptious.

A plate of tiramisu with a bite taken out of it on a nearby fork.

Ready to make the best Italian dessert this side of Venice? Go for it!

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

Print Recipe
5 from 1 vote

Tiramisu

Tiramisu is a classic Italian dessert. Use any liqueur of your choice, or, leave it out completely. Amaretto is a great choice, but so is Marsala wine, Kahlua, or dark rum. Allow the tiramisu to set in the fridge for at least 2 hours, overnight is best.
Prep Time20 minutes
Chill time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Servings: 9
Calories: 441kcal
Author: Kris Longwell

Equipment

  • electric mixer
  • 8"x8" dish 9"x9" works well, too

Ingredients

  • 6 egg yolks room temperature
  • ½ cup sugar
  • 1 lb mascarpone room temperature
  • 6 egg whites room temperature
  • 25 ladyfingers
  • 2 cups brewed espresso or strong coffee, cooled
  • ½ cup unsweetened cocoa powder for dusting
  • 4 tablespoon Amaretto or Marsala wine, Kahlua, dark rum (or omit)

Instructions

  • Use an electric mixer to whip the egg yolks with the sugar until pale, making sure the sugar is completely dissolved.
  • Mix in the mascarpone cheese and whip for about 1 to 2 minutes until well combined and smooth. Mix in the Amaretto.
  • In a separate bowl, use your cleaned electric mixer to whip the egg whites to stiff peaks. Fold the egg white into the egg yolks/mascarpone mixture in several additions.
  • Spread a thin layer of the cream mixture in your baking dish (8x8 or 9x9).
  • Very briefly submerge a ladyfinger into the cooled espresso and then place it in the dish on top of the cream (don't over-soak the ladyfingers!). Continue until you filled the dish with one layer.
  • Spoon another layer of the cream mixture (half of the mixture) over the ladyfingers and then repeat with another layer of lightly espresso-soaked ladyfingers.
  • Cover with foil or plastic wrap and chill for at least 2 hours, preferably overnight.
  • Just before serving, dust the top with the cocoa powder with a fine-mesh sieve.

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. 
Ladyfingers can be found in the Italian section (or in the cookies section) of many well-stocked supermarkets, at an Italian food market, or online. 
For best results, allow the tiramisu to chill in the fridge for 12 hours.
Leftovers will keep covered in the fridge for up to 3 days.  We don't recommend freezing tiramisu. 
NOTE: Consuming raw eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.  

Nutrition

Calories: 441kcal | Carbohydrates: 34g | Protein: 12g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 248mg | Sodium: 113mg | Potassium: 153mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1049IU | Calcium: 108mg | Iron: 2mg

POST UPDATE: This recipe was originally published in August, 2014, but was updated with new tips and photography and a fabulous new video in March, 2022!

Blackened Salmon

by 6 Comments

This has become one of our all-time favorite dishes to prepare.  And it’s fast. And it’s healthy. Oh, and it’s through-the-roof delicious.

We developed this recipe when we were trying to lose a little weight. We like anything that is blackened (practically anything), but there is something about the moist yet flaky salmon that just makes this dish sing. We’ll even provide you with the perfect side salad to serve it with.  And it all comes together in less than 30 minutes!  Winner Winner Salmon Dinner!

A slice of a blackened salmon fillet sitting on a corn and black bean salad on a black dinner plate.

How To Make Blackened Salmon

The process of blackening fish (or any protein or vegetable) was developed and popularized by the legendary late Cajun chef Paul Prudhomme. Learn more about this amazing chef here.

Although the process is very simple, the results are truly spectacular.

You can control the spice level by increasing or decreasing the amount of cayenne pepper and/or black pepper.

Our recipe has a nice heat that hits you on the backend, but is not too intense at all.

What Is the Best Fish for Blackening

So many seafood fillets are ideal for blackening. You want to pick one that will be nice and flaky, but not overly fragile.

In addition to salmon, you could use this method on redfish, catfish, sole, halibut, trout, tuna, and/or grouper.

EXPERT TIP: It’s up to you if you go with skin-on or no-skin salmon fillets. When you are searing the salmon in your piping-hot skillet (preferably a cast-iron), sear the seasoned side first. We start by applying a little oil to the flesh side of the salmon and then pressing the rub in with your fingers. After it’s nicely blackened, flip it over. If your salmon has skin, it will crisp up beautifully; if not, it will brown nicely as well. The skin is nutritious and 100% edible.

A person brushing olive oil onto the tops of salmon fillets sitting on a cutting board and then blackening seasoning being applied to the fillets by a person's fingers.

The brown sugar and the spices will turn a beautiful, almost black color as you are searing the fillets in the piping hot skillet.

We recommend opening a window or door to the outside, as it may produce smoke. You might need to unplug your smoke detector, but don’t forget to plug it back in! A hood works nicely, of course.

EXPERT TIP: We recommend using a small spatula to press the fillets into the hot skillet. For a more traditional version, we add a little butter to the skillet to blacken the fish in. For a slightly healthier version, substitute the butter with extra-virgin olive oil, or regular olive oi.

A thin metal spatula pressing down on a salmon fillet that is being seared in cast-iron skillet along with three other fillets.

What to Serve with Blackened Salmon

As mentioned, this blackened salmon has a little kick to it, and pairs wonderfully with a super-easy Southwestern salad that takes no time at all to prepare.

Easy Southwestern Black Bean and Corn Salad

In a large bowl, mix together:

  • 2 cups of cooked brown rice (Instant is just fine)
  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can fire-roasted corn, drained (or any type of corn, such as thawed frozen corn)
  • Half a jar (about 8 oz.) of your favorite salsa (more or less, depending on taste)
  • ¼ cup fresh cilantro, chopped (optional…but really tasty)
  • Healthy pinch of salt and pepper.

Serve warm or at room temperature.  Leftovers keep in the fridge for up to 5 days.

Four blackened salmon fillets sitting in a sizzling black cast-iron skillet all garnished with fresh chopped parsley.

Other Favorite Salmon Dishes

In the meantime, you’re going to want to sink your teeth into this incredible dish!

A fork flaking open a fillet of salmon that is blackened and sitting on a corn and black bean salad on a black dinner plate.

Ready to make the best recipe for blackened salmon this side of New Orleans? Go for it!

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

A slice of a blackened salmon fillet sitting on a corn and black bean salad on a black dinner plate.
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5 from 2 votes

Blackened Salmon

Blackened Salmon is truly a taste sensation and could not be easier to make. You will probably get some smoke, so leave a window or door open to help circulate air. You may need to temporarily unplug your smoke detector. This recipe is mildly spicy. For more heat, increase the cayenne to 2 tsp; for less heat, decrease it to 1 tsp, or ½ tsp.
Prep Time10 minutes
Cook Time9 minutes
Total Time19 minutes
Course: Entree
Cuisine: American Southern
Servings: 4
Calories: 434kcal
Author: Kris Longwell

Equipment

  • Cast-iron skillet or another sturdy skillet that can handle high heat.

Ingredients

  • 4 7 oz salmon fillets either with or without skin
  • 2 tablespoon extra-virgin olive oil
  • Salt and pepper
  • 1 tablespoon brown sugar light or brown
  • 1 tablespoon smoked paprika
  • 1 tablespoon cayenne pepper See NOTES about spice level
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano dried
  • 1 teaspoon thyme dried

For the Corn and Bean Salad

  • 2 cups brown rice cooked, Instant is perfectly fine
  • 1 15 oz. can black beans drained and rinsed
  • 1 15 oz. can fire-roasted corn drained, or regular corn, or thawed frozen
  • ½ jar salsa or more, to tasted
  • ¼ cup cilantro fresh, chopped, plus extra for garnish
  • Salt and pepper

Instructions

  • Place the fillets on a cutting board, skin-side down (if your fillets have skin). Rub a little oil over the tops of the fillets. Sprinkle generously with salt and pepper.
    4 7 oz salmon fillets, 2 tablespoon extra-virgin olive oil, Salt and pepper
  • In a small bowl, mix together the brown sugar, paprika, cayenne pepper, onion powder, garlic powder, oregano, and thyme.
    1 tablespoon brown sugar, 1 tablespoon smoked paprika, 1 tablespoon cayenne pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon thyme
  • Use your fingers to press the seasoning mixture all over the top flesh of the fillets.
  • Heat 1 tablespoon of oil (or butter) in a large sturdy skillet over medium-high heat. Heat until oil is just starting to whisp and a tiny bit smoky.
  • Carefully, add the fillets to the hot skillet, flesh-side down. Use a spatula to gently press down on the fillets. Cook for about 4 minutes, until nicely blackened. (You will most likely produce a fair amount of smoke from the skillet.)
  • Carefully flip the fillets over and continue cooking for another 4 to 6 minutes, until the fillets easily flake and are cooked through. You should reach an internal temperature of about 120°F (the fillets will continue to cook even after they are removed from the skillet. Then internal temp should rise to about 14o to 145°F.)
  • Serve at once, over the black bean and corn salad and garnished with extra chopped cilantro if desired.
    2 cups brown rice, 1 15 oz. can black beans, 1 15 oz. can fire-roasted corn, ½ jar salsa, ¼ cup cilantro, Salt and pepper

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
This recipe has a bit of heat (spiciness) to it.  If you like your blackened salmon to be spicy, then increase the cayenne pepper to 2 tbsp.  For less heat, we recommend 1 teaspoon of cayenne. This will give that backend heat that you expect from blackening, but not too much.  For even less heat, reduce the cayenne to ½ tsp. 
If after about 9 minutes of cooking, the salmon doesn't look (or isn't) cooked through, with an internal temp of around 125°F, then keep it in the skillet for another few minutes until cooked.  The salmon will continue to cook after it's removed from the skillet.  You'll want a final internal temp around 145°F. 
Blackening often will produce smoke in your kitchen.  You may want to consider unplugging your smoke detector, but DO NOT forget to plug it back in!  Opening a window or door helps with ventilating and reducing smoke. 
Leftovers will keep in the fridge for 2 days.  We don't recommend freezing blackened salmon. 
To make the corn black bean salad, simply mix all ingredients in a bowl.  Serve warm or at room temp.  It can be made several days in advance and kept in the fridge for up to 5 days.  

Nutrition

Calories: 434kcal | Carbohydrates: 79g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 364mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1567IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg

Muffuletta

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If you’re in the mood for classic New Orleans fare, now you can have it in the comfort of your own home!

This sandwich is about as good as they come.  We’ll show you how to make the bread and the olive salad, both essential for that authentic taste. It’s fun to prepare, impressive to serve, and beyond delicious!

A quarter slice of a muffuletta sandwich on a cutting board surrounded by other slices and a mug of beer.

How To Make a Muffuletta

Before we get into how to make it, you may be wondering, what is a muffuletta, and why is it called that?

The word muffuletta is a Sicilian word that actually refers to the bread: A round Sicilian sesame loaf.

An Italian immigrant named Salvadorte Lupo, owner of Central Grocery Co. in New Orleans, created the sandwich in 1906 for hungry immigrant workers. It has become a classic that has its roots firmly planted in New Orleans. Learn more here.

Now, you can make it home, and we’re going to show you how!

How to Make Muffuletta Bread

Unless you live in or near New Orleans, finding homemade muffuletta bread is nearly impossible.

But making it at home is easier than you think.

EXPERT TIP: We start by bringing the dough together in our stand mixer. The dough won’t form into a ball immediately, but that’s normal. We like to then knead the bread on a lightly floured surface for 10 minutes until soft and pliable. You can certainly let your stand mixer do the kneading with the dough attachment.

Place the dough in an oiled bowl and set it in a non-drafty, slightly warm area for 90 minutes until it has doubled in size. (See video above for visual reference.)

Muffuletta bread dough that has risen in a ceramic bowl.

Now, it’s time to form the loaf.

Transfer the risen dough to a lightly floured surface and use your hands to carefully shape the dough into a 9-inch circle.

Spray the top of the dough with water and then sprinkle on a copious amount of sesame seeds all across the surface.

Cover with a kitchen towel and let rise again for another 60 to 90 minutes.

EXPERT TIP: Bake the bread at 425°F for 10 minutes, and then lower the temperature to 375°F. Cook until golden brown and hollow-sounding when tapped. This typically takes about 20 minutes (30 minutes total). But ovens can vary, so keep an eye on it. An egg wash ensures a golden exterior.

Use a serrated knife to carefully and slowly slice the bread in half (top to bottom). Start cutting just where the loaf is beginning to dome. Too low a cut will give you a thin lower half and too thick for the top.

A round Sicilian sesame loaf of bread sitting on a baking rack and then that same loaf being sliced horizontally by a serrated knife.

What You Need to Make Olive Salad

Another key component of an authentic muffuletta is the olive spread.

You can find olive spread already bottled in New Orleans, in gourmet food shops, or online.

But why not make your own? It’s easy and so good! Here are the ingredients you’ll need:

  • Olives – we like a mix of green (stuffed with pimentos) and kalamatas
  • Celery
  • Pickled banana peppers or pepperoncini
  • Garlic
  • Fresh parsley
  • Dried oregano
  • Red wine vinegar
  • Olive oil
  • Salt and pepper

EXPERT TIP: The olive salad gets better after it has time to chill for a while. We prep the salad and then refrigerate it in a jar with a lid for at least 24 hours, but a minimum of 1 hour if okay, too.

A mason jar filled with olive salad with a spoon inserted into it.

Building The Muffuletta

Once the bread has cooled and you’ve sliced it in half, and after the olive salad has time to rest for at least an hour in the fridge, it’s time to build the muffuletta!

Start by adding a good helping of the olive salad on the cut side of the top and bottom of the bread. Don’t put too much of the liquid from the salad on the bottom half (it will get a little soggy if too much liquid is added).

Next, add a layer of the Italian meats. We do a layer of coppa (Italian cured ham) and then mortadella (Italian bologna).

Then on to the sliced cheeses. We go with top-notch sliced provolone and mozzarella. They use sliced Swiss down in Central Grocery Co in NOLA along with the provolone. You choose your favorites.

Top with a couple of layers of Genoa salami.

EXPERT TIP: To limit the olive salad from falling from the bread, we carefully transfer the bottom layer of the sandwich to the top layer. The layers of meat and cheese help keep the bottom layer of olive salad in place. Then carefully flip the sandwich upright. Some of the salad will no doubt fall out, but that’s okay. Either stick it back in the sides of the sandwich, or just pop them in your mouth. It will be your little secret!

A person adding olive salad to a halved circular loaf of bread, and then cured meats being added, then cheese, and then more meats.

How to Serve

Central Grocery Co. in New Orleans serves its classic sandwiches chilled or at room temperature. This is delicious.

However, some places serve them warm. We had one of the most amazing sandwiches we’ve ever had in our lives at the amazing chef Donald Link’s eatery, named Butcher. He serves his warmed.

If you want to serve it warm, simply cut the sandwich into quarters and then wrap it in foil. Place in a 325°F oven for about 15 minutes. You want the cheese to just start to get melty. If you heat it too long, the bread will get overly crisp, and the meats will become greasy.

EXPERT TIP: This sandwich is big. We quarter it, which will comfortably serve 4 people. Kettle chips, pickle spears, and ice-cold beer are the perfect accompaniments.

Four quarter pieces of a muffuletta sandwich sitting on a wooden cutting board.

Other Louisiana Classic Dishes

If you can’t get down to the Big Easy, you can bring Louisiana and the Bayou home to your own kitchen.

Here are some of our all-time favorite Cajun, Creole, and/or New Orleans recipes:

In the meantime, don’t you think it’s time to whip up a batch of these? Every bite is a New Orleans sensation!

A quarter slice of a muffuletta sandwich with a bite taken out of it.

Ready to make the sandwich this side of Bourbon Street? 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 quarter slice of a muffuletta sandwich on a cutting board surrounded by other slices and a mug of beer.
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Muffuletta

Here is an authentic recipe for the New Orleans classic sandwich. You can make the bread and the olive salad up to a day in advance. You can find the Italian cured meats at Italian markets and many well-stocked supermarkets.
Prep Time20 minutes
Cook Time30 minutes
Bread proofing3 hours
Total Time3 hours 50 minutes
Course: Lunch / Dinner
Cuisine: New Orleans
Servings: 4
Calories: 824kcal
Author: Kris Longwell

Ingredients

For the Muffuletta Bread

  • 1 cup water warmed to 110° - 120°F
  • 2¼ teaspoon instant yeast or active dry
  • 1 tablespoon sugar
  • 3 cups all-purpose flour
  • 1½ teaspoon salt fine, not coarse
  • 2 tablespoon shortening or lard, or butter (chilled)
  • 2 tablespoon olive oil for greasing the bowl
  • ¼ cup sesame seeds
  • 1 large egg

For the Olive Salad

  • 1 cup olives stuffed with pimentos, roughly chopped
  • ¼ cup brine from the olives jar
  • 1 cup Kalamata olives roughly chopped
  • 3 stalks celery finely chopped
  • ¼ cup banana peppers chopped
  • ¼ cup capers drained
  • 3 cloves garlic minced
  • 2 tablespoon parsley fresh, chopped
  • 1 tablespoon oregano dried
  • 2 tablespoon red wine vinegar
  • ⅓ cup olive oil
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper

For the Sandwich

  • ¼ cup olive oil
  • ¼ lb coppa Italian ham, thinly sliced
  • ¼ lb mortadella Italian bologna, thinly sliced
  • ¼ lb provolone cheese thinly sliced
  • ¼ lb mozzarella cheese thinly sliced, or Swiss cheese
  • ¼ lb genoa salami thinly sliced

Instructions

Make the Muffuletta Bread

  • In the bowl of your stand mixer, add the warm water and gently whisk in the sugar and yeast. Allow to rest for 5 minutes, until foamy.
    1 cup water, 2¼ teaspoon instant yeast, 1 tablespoon sugar
  • Meanwhile, in a medium-sized bowl, whisk together the flour and the salt. Use your fingers to work the shortening into the flour.
    3 cups all-purpose flour, 1½ teaspoon salt, 2 tablespoon shortening
  • With the dough attachment in place, turn the mixer on medium-low. Slowly add the flour mixture, stopping once or twice to scrape down the sides with a rubber spatula. After a minute or two, the dough should start to come together. A ball of dough won't form, but it will start to form a rough (or shaggy) dough.
  • Remove the dough from the bowl and form it into a rough ball in the palms of your hands. Place the dough on a lightly floured surface. Use the palms of your hands to knead the dough for 10 minutes, until it becomes soft and pliable. Alternatively, knead the bread with the dough attachment in your mixer for 7 to 8 minutes.
  • Take the dough and use your fingers to smooth it into a ball. Add 1 or 2 tablespoon olive oil to a bowl. Add the ball of dough to the bowl and turn to coat it with oil. Cover with plastic wrap and place in a warm, non-drafty area for 90 minutes, until it has doubled in size.
    2 tablespoon olive oil
  • Transfer the risen dough to a lightly floured surface and use your hands to form a 9-inch disc. (The dough will expand to 10 inches as it rises and then bakes.)
  • Spray a little water with a spray bottle (or your fingers) over the top of the dough. Sprinkle the sesame seeds all over the top. Transfer the dough to a baking pan that has been lined with parchment paper and lightly sprayed with cooking oil. Cover with a kitchen towel, and place in a warm, non-drafty area for 60 to 90 minutes.
    ¼ cup sesame seeds
  • Preheat your oven to 425°F.
  • Make an egg wash by mixing the lightly beaten egg with two tablespoon of water. Brush all over the surface of the bread dough.
    1 large egg
  • Place in the oven and bake for 10 minutes. Lower the oven temperature to 375°F and bake for another 15 to 20 minutes. Once the bread is golden on top and hollow-sounding when tapped, it's done. Let cool on a rack. Use a serrated knife to cut the bread in half, starting just above where the loaf is beginning to dome.

Make the Olive Salad

  • Use a large wooden spoon or rubber spatula to mix all of the ingredients in a large bowl.
    1 cup olives, ¼ cup brine, 1 cup Kalamata olives, 3 stalks celery, ¼ cup banana peppers, ¼ cup capers, 3 cloves garlic, 2 tablespoon parsley, 1 tablespoon oregano, 2 tablespoon red wine vinegar, ⅓ cup olive oil, ½ teaspoon Kosher salt, ¼ teaspoon black pepper, ¼ cup olive oil
  • Cover with plastic wrap and let chill in the refrigerator for 1 hour or up to 48 hours.

Build The Muffuletta

  • Brush olive oil all over the cut side of the top and bottom portions of the sliced bread.
  • Add half of the olive salad on the top portion of the bread, and then the remaining olive salad on the bottom. Don't add too much of the liquid to the bottom half (it will get soggy if you do).
  • Next, add a layer of the coppa, then a layer of the mortadella.
    ¼ lb coppa, ¼ lb mortadella
  • Top with layers of sliced provolone and mozzarella. Next, add the salomi layer.
    ¼ lb provolone cheese, ¼ lb mozzarella cheese, ¼ lb genoa salami
  • Very carefully flip the bottom half of the sandwich onto the top. Then flip the sandwich over. (It's okay if some of the olive salad falls out of the sandwich; this is almost impossible to prevent.)
  • Wrap the sandwich with plastic wrap. Place a heavy object on top of the sandwich (such as a cast-iron skillet). Let it rest for 1 hour, or up to 12 hours.
  • Remove the plastic wrap and use a large, sharp knife to cut the sandwich into 4 equal portions. Serve at once, or wrap in foil, and heat in a 325°F oven for 15 minutes.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
The bread and the olive salad can be made up to 2 days in advance.  Place the bread in a paper sack and leave it on the counter.  Transfer the salad to a jar or container with a lid and keep in the fridge until ready to use. 
Wrap leftovers in foil, and they will keep in the fridge for up to 5 days. 

Nutrition

Calories: 824kcal | Carbohydrates: 88g | Protein: 43g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 51g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 2377mg | Potassium: 504mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1142IU | Vitamin C: 11mg | Calcium: 560mg | Iron: 9mg

Authentic Jambalaya

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There is nothing quite like a big pot of authentic jambalaya to bring the bold, soulful flavors of Louisiana right to your dinner table. We’ve refined this classic recipe to ensure every bite is packed with the perfect balance of smoky meats, zesty spices, and tender rice that even the pickiest “Loon” will adore.

An straight-on view of a white bowl filled with a serving of authentic jambalaya topped with seared shrimp, andouille sausage, and chopped scallions.
[feast_advanced_jump_to]

🍤 The Ingredients

This recipe brings together a hearty trio of proteins with the classic “holy trinity” of aromatics and a bold, smoky spice blend to create the complex depth of flavor that defines true Louisiana comfort food. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for authentic jambalaya on a grey wooden background including shrimp, chicken, sausage, rice, tomatoes, peppers, onions, garlic, celery, tomato paste, chicken stock, and seasonings.

📝 Ingredient Notes and Substitutions

  • Chicken Thighs: We highly recommend using boneless, skinless chicken thighs because they stay juicy and tender during the simmering process, though chicken breasts can be substituted if preferred.
  • Andouille Sausage: This provides the signature smoky heat traditional to Louisiana; if you can’t find it, a high-quality smoked kielbasa or spicy chorizo is a great alternative.
  • The Holy Trinity: The combination of onion, celery, and green bell pepper is the essential flavor base for this dish, but you can use red or yellow bell peppers for a slightly sweeter taste.
  • Long-Grain Rice: It is important to use standard long-grain white rice to ensure the grains stay separate and fluffy; avoid short-grain or “instant” rice, as they will likely become mushy.
  • Shrimp: Always use raw, peeled, and deveined shrimp and add them only during the last few minutes of cooking to ensure they stay tender and don’t become rubbery.
  • Whole Tomatoes: Using canned whole tomatoes and crushing them by hand provides a superior rustic texture, but canned crushed tomatoes will work in a pinch.
  • Heat Level: You can easily customize the spice level by increasing or decreasing the amount of cayenne pepper, hot sauce, and jalapeno to suit your palate.

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

🔥 Tips and Tricks for Perfect Jambalaya

  • Don’t Rush the Sear: Take the time to get a deep, golden-brown crust on the chicken and sausage; this creates a “fond” (the brown bits at the bottom of the pot) that provides the foundation for a rich, savory flavor.
  • Deglaze the Pot: When adding your liquids, use a wooden spoon to scrape up every bit of that flavorful fond from the bottom of the Dutch oven so it gets incorporated into the rice.
  • Use a Tight-Fitting Lid: Your Dutch oven must have a heavy, tight-fitting lid to trap the steam; if your lid is a bit loose, place a piece of foil over the pot before putting the lid on to ensure the rice cooks evenly.
  • Resist the Urge to Peek: Try not to open the oven or lift the lid during the first hour of baking, as releasing the steam can lead to unevenly cooked rice.
  • Gentle Folding: When you stir the shrimp and chicken back in, use a gentle folding motion rather than a vigorous stir to keep the rice grains intact and prevent the dish from becoming mushy.
  • Let it Rest: After the final 15-minute bake, let the jambalaya sit for about 5 minutes before serving; this allows the flavors to fully meld and any remaining liquid to be perfectly absorbed.

👩🏼‍🍳 How To Make Authentic Jambalaya

Four boneless seasoned chicken thighs being seared in a large Dutch oven on a gas stove.
  1. Step 1: Sear the seasoned chicken in a Dutch oven over medium heat until browned all over. Remove from the pan and set aside.
Sliced andouille sausage being seared in oil in a large Dutch oven on a gas stove.
  1. Step 2: Sauté the sliced smoked andouille sausage until slightly crisp.
A person pouring uncooked long-grain rice from a plastic measuring cup into a large Dutch oven that is filled with a seasoned tomato sauce.
  1. Step 3: Sauté the veggies with the tomato paste, vinegar, and hot sauce. Stir in the tomatoes, stock, bay leaves, and rice. Cover and bake in a 350°F oven for 1 hour.
A person transferring uncooked shrimp from a glass bowl into a large Dutch oven the is filled with a simmer Jambalaya sauce.
  1. Step 4: Cut the chicken into bite-sized pieces and add it along with the shrimp to the pot. Stir to combine. Bake (covered) for another 15 to 20 minutes.
A close-up view of a wooden spoon being used to stir a fresh prepared vat of authentic jambalaya in a large Dutch oven.
  1. Step 5: Stir with a wooden spoon. If the shrimp isn’t fully cooked, bake (covered) for another 15 minutes.
A person pouring Louisiana hot sauce form a bottle onto a serving of authentic jambalaya in a white bowl.
  1. Step 6: Serve a once with additional hot sauce and chopped scallions for garnish.

Expert Tip 

The easiest way to tell the difference between the two styles is the color! Cajun jambalaya is known as “brown jambalaya.” It omits tomatoes entirely, whereas Creole jambalaya (like our version) is often called “red jambalaya” because it incorporates tomatoes for a brighter, more complex flavor profile typical of New Orleans cuisine.

🍽️ How to Serve

  • The Perfect Garnish: Generously sprinkle each bowl with the fresh chopped parsley and some sliced green onions to add a pop of color and a fresh bite.
  • Pass the Hot Sauce: Everyone has a different heat tolerance, so place a few bottles of your favorite Louisiana-style hot sauce on the table for guests to customize their own spice level.
  • Add Some Bread: Serve with a side of buttery, homemade cornbread or a loaf of crusty French bread to help soak up all those incredible juices.
  • Keep it Balanced: A simple, crisp green salad with a light vinaigrette or a side of vinegar-based coleslaw provides a refreshing contrast to the rich, smoky flavors of the dish.
  • Family Style: For a rustic presentation, bring the Dutch oven straight to the table and let everyone dig in—it keeps the jambalaya nice and hot for second helpings!

🙋🏽‍♂️ Frequently Asked Questions

Can I make Jambalaya ahead of time?

Yes, this dish actually tastes even better the next day as the spices have more time to meld together. Simply reheat it gently on the stovetop with a splash of chicken stock to keep the rice from drying out.

Why did my Jambalaya turn out mushy?

This usually happens if too much liquid was added or if the grains were over-stirred during the cooking process. To avoid this, stick to the exact measurements provided and let the pot sit undisturbed while it bakes in the oven.

Can I use brown rice for this Jambalaya recipe?

While possible, it requires a much longer cooking time and more liquid than the white variety. For the best texture and traditional results, we recommend sticking with the long-grain white version specified in the recipe card.

What is the best way to freeze leftovers of Jambalaya?

Place the cooled remains in an airtight container or heavy-duty freezer bag for up to three months. When you’re ready to eat, thaw it in the refrigerator overnight and warm it up thoroughly before serving.

An overhead view of a large oval Dutch oven filled with a freshly prepare authentic jambalaya with a wooden spoon inserted into the dish.

🍛 Other Classic Louisiana Dishes

Some of these dishes are Creole, some are Cajun, some are famous in New Orleans, but all of them are downright delicious.

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

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

An overhead view of a white bowl filled with a serving of authentic jambalaya topped with seared shrimp, andouille sausage, and chopped scallions.
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4.93 from 14 votes

Authentic Jambalaya

Well, it doesn't get much better than this amazing jambalaya recipe! Classic Louisiana flavor. We love using chicken, andouille sausage, and shrimp. Along with the other spices and aromatics that make this an all-time favorite dish. So good!
Prep Time20 minutes
Cook Time1 hour
Searing chicken and sausage15 minutes
Total Time1 hour 35 minutes
Course: Entree
Cuisine: Cajun, Creole, Louisiana
Servings: 8
Calories: 544kcal
Author: Kris Longwell

Equipment

  • Large pot, such as an 8 qt Dutch oven

Ingredients

  • 1 lb chicken thighs boneless, skinless
  • Salt and pepper
  • 3 tablespoon olive oil
  • 1 lb andouille sausage fully cooked and sliced into rounds (SEE NOTES)
  • 1 yellow onion chopped
  • 1 large green bell pepper cored, seeded and chopped
  • 3 celery ribs chopped
  • 1 jalapeno cored, seeded, and chopped
  • 4 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 tablespoon red wine vinegar
  • 1 tablespoon hot sauce i.e., Louisiana, Tabasco, Crystals
  • 2 teaspoon fresh thyme chopped (or 1 teaspoon, dried)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 28 oz. can whole tomatoes crushed with your hands
  • 4 cups chicken stock
  • 2 bay leaves
  • 1½ cups long-grain rice we use white
  • 1 lb shrimp peeled and deveined
  • 2 tablespoon parsley fresh, chopped, for garnish (optional)
  • 2 tablespoon scallions chopped, for garnish (optional)

Instructions

  • Preheat oven to 350 degrees°F.
  • Season chicken with salt and pepper.
    1 lb chicken thighs, Salt and pepper
  • In a large heavy pot, preferably a Dutch oven, heat 1 tablespoon oil over medium-high heat.
    3 tablespoon olive oil
  • Add the chicken pieces and sauté until browned, about 5 minutes. Remove from the pot and cut into bite-sized pieces. Set aside.
  • Heat the remaining 2 tablespoons of oil in the pan over medium-high heat.
  • Add the cooked sausage and cook until starting to brown, about 4 minutes.
    1 lb andouille sausage
  • Add the onion, green bell pepper, celery, jalapeño, and garlic, and cook, stirring often, for 4 to 5 minutes. Stir in the tomato paste, vinegar, and hot sauce, and cook for another couple of minutes.
    1 yellow onion, 1 large green bell pepper, 3 celery ribs, 1 jalapeno, 4 garlic cloves, 1 tablespoon tomato paste, 1 tablespoon red wine vinegar, 1 tablespoon hot sauce
  • Stir in the thyme and all of the seasonings, plus 2 teaspoons of salt and 1 teaspoon of black pepper. Sauté for 1 minute, stirring often. Add the tomatoes (crushing them with your hands) with the juice, chicken stock, and bay leaves.
    2 teaspoon fresh thyme, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 28 oz. can whole tomatoes, 4 cups chicken stock, 2 bay leaves
  • Stir in the rice. Cover and cook in the oven until the rice is nice and tender, about 1 hour.
    1½ cups long-grain rice
  • Remove from the oven and stir in the shrimp and cooked chicken. Return to the oven (covered) for 15 minutes. The shrimp should be nice and pink; if it doesn't look fully cooked, return to the oven for another 10 to 15 minutes.
    1 lb shrimp
  • Stir with a wooden spoon and garnish with fresh parsley, if desired. Serve at once with additional hot sauce, and chopped Parsley and scallions for garnish, if desired.
    2 tablespoon parsley, 2 tablespoon scallions

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
We recommend not adding super cold chicken stock to the mixture; this will take longer to heat through.  Either gently heat the stock/broth on the stove, or add room-temperature stock/broth.  If you do add cold stock/broth, you will probably need to increase the bake time by another 15 to 20 minutes to fully cook the rice.  Do a taste test on the rice to determine this. 
We love to make this recipe with raw andouille sausage that is in links.  You can find this easily in the Southern U.S. states and in many well-stocked supermarkets or meat markets.  You’ll need to cook the sausage before starting this recipe.  We love to grill ours or cook it in a hot skillet with a little water.   If you can’t find fresh (raw) andouille sausage, you can usually find it already smoked (and fully cooked) in the refrigerated area of your market near other smoked sausages and hot dogs. No need to cook smoked sausage, just slice it and then brown it as instructed in the recipe. 
Reheat leftovers in a pot on the stove with the addition of a half to 1 cup of broth or water. 
Leftovers will keep covered in the fridge for up to 1 week and it freezes nicely for up to 2 months. 

Nutrition

Calories: 544kcal | Carbohydrates: 37g | Protein: 26g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 746mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 633IU | Vitamin C: 25mg | Calcium: 39mg | Iron: 2mg

POST UPDATE: This recipe was originally published in February 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in February, 2022!

Slow-Cooker Beef Stew

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This is one of the most delicious stews of all time. And with the slow-cooker, one of the easiest, too.

There is just something undeniably comforting about homemade beef stew. Melt-in-your-mouth chunks of beef, hearty vegetables, and a velvety sauce that all just work together beautifully. Put it all together the night before and come home the next day to a meal you and your family will treasure.

Two side-by-side blue soup bowls filled with slow-cooker beef stew.

How To Make Slow-Cooker Beef Stew

This amazing stew could not be easier to make.

We put the entire dish together the night before we intend to serve it.

Keep it in the fridge, covered, and then slow-cook it the following day. Easy peasy!

The Ingredients You Will Need

The ingredients for standard beef stew are simple and straightforward. They include:

  • Olive oil
  • Chuck beef roast
  • Salt and pepper
  • Yellow/Gold potatoes
  • Carrots
  • Celery
  • Onion
  • Garlic
  • Tomato Paste
  • Worcestershire sauce
  • Beef broth
  • Red wine (optional)
  • Fresh rosemary
  • Dried thyme
  • Bay leaves
  • Smoked paprika (or regular)
  • Corn starch

EXPERT TIP: The red wine adds a wonderful depth of flavor to the stew, and 99% of the alcohol will cook off. However, if you prefer not to cook with wine, then simply omit it and increase the beef broth to 5 cups.

A wooden cutting board holding whole potatoes, celery stalks, beef broth in a jar, chuck roast, carrots, and on onion.

The Best Beef for Beef Stew

There are many types of beef to choose from as you peruse the meat department at your local supermarket.

For beef stew, you do not need an expensive cut of meat. The “low and slow” technique of cooking the stew will naturally tenderize the meat and create a melt-in-your-mouth texture.

We recommend a chuck roast. In many well-stocked supermarkets and at your local meat market, you can find stew meat that has already been cut up for you. Easy and perfect!

EXPERT TIP: To help lock in even more flavor, we season the cut-up meat with salt and pepper, and then toss it in flour. Then, we sear the meat in a hot skillet with a little oil until nicely browned all over. Usually, we need to do this in a couple of batches. If you don’t have time for this step, then simply add the meat into the slow-cooker uncooked, along with all of the other ingredients.

A large black skillet filled with pieces of beef that has been seared.

Slow-Cooker Beef Stew FAQs

Can I use any cut of beef? Absolutely! As mentioned, there’s no need to purchase a more expensive cut of meat because you will get amazing results with a low-cost cut. However, if you have ribeye, sirloin, or brisket that you need to use up, then go for it. It will be amazing!
What can I substitute for the wine? You can substitute white wine for the cup of red wine called for in the recipe. If you prefer not to cook with alcohol, then omit the wine completely and increase the beef broth by 1 cup (5 cups total).
Can this recipe be doubled? Absolutely! Just make sure you’ve got a large enough slow-cooker, or use two!

EXPERT TIP: Once the slow-cooker beef stew has cooked for 8 to 10 hours, it’s time to thicken the sauce a little. We use a cornstarch slurry, which is ¼ cup of cornstarch mixed with 4 tablespoons of water. Pour it into the stew, and it will thicken quickly. You can also mix ¼ cup of all-purpose flour with ½ cup of the stew sauce and then stir it in and cook for another 30 minutes.

A cornstarch slurry being poured from a small glass bowl into a slow cooker filled with beef stew.

When To Serve and How To Store

This stew is really the perfect weeknight dinner because it’s so easy to prepare. However, it’s also a wonderful weekend feast, especially during those chilly winter months.

And it’s always a huge hit when we serve it to friends and family for a game-day gathering.

EXPERT TIP: This stew freezes absolutely beautifully. It will also keep covered in the fridge for up to 1 week. Freeze for up to 3 months.

Just amazing. And the smell of your house while the stew is stewing? So good!

A wooden spoon being lifted out of a slow-cooker filled with beef stew.

Other Slow-Cooker Favorite Recipes

We love cooking with our slow-cooker so much, and here are some other favorite recipes for you to try:

In the meantime, you’ve got to try this amazing beef stew!

This is one recipe that you will want to make time and time again. It’s honestly that good.

A blue soup bowl filled with slow-cooker beef stew with another bowl behind it sitting next to a loaf of bread.

Ready to make the best stew 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 blue soup bowl filled with slow-cooker beef stew and garnish with chopped fresh parsley.
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5 from 4 votes

Slow-Cooker Beef Stew

Slow-Cooker Beef Stew is one of the most comforting dishes of all time. And making it in your slow-cooker is a snap! We get it all together the night before, and then let it slow cook the next day for the perfect (and easy) dinner!
Prep Time15 minutes
Cook Time8 hours
Beef searing10 minutes
Total Time8 hours 25 minutes
Course: Entree / Slow Cooker
Cuisine: American
Servings: 8
Calories: 358kcal
Author: Kris Longwell

Equipment

  • 8-Quart Slow Cooker

Ingredients

  • 2 lbs chuck roast cut into bite-sized pieces
  • Salt and pepper
  • 1 cup all-purpose flour
  • 2 tablespoon olive oil or vegetable
  • 3 cups potatoes yellow or gold, cubed
  • 3 medium carrots peeled and sliced
  • 4 stalks celery sliced
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 tablespoon tomato paste
  • 4 cups beef broth
  • 1 cup red wine
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon rosemary fresh
  • 1 teaspoon thyme dried
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • ¼ cup cornstarch

Instructions

  • Liberally season the meat all over with salt and pepper. Place the flour on a large platter and dredge the beef pieces in it until coated.
    2 lbs chuck roast, Salt and pepper, 1 cup all-purpose flour
  • Heat the oil in a large skillet over medium-high heat. Working in a couple of batches, add the floured meat to the skillet and cook until browned all over, about 3 minutes. Repeat with the remaining beef.
    2 tablespoon olive oil
  • Place the seared beef into the slow-cooker. Next, add the remaining ingredients (except the cornstarch) plus 2 teaspoon of salt and 1 teaspoon of black pepper into the slow cooker and stir to fully mix.
    3 cups potatoes, 3 medium carrots, 4 stalks celery, 1 medium onion, 4 cloves garlic, 2 tablespoon tomato paste, 4 cups beef broth, 1 cup red wine, 2 tablespoon Worcestershire sauce, 1 tablespoon rosemary, 1 teaspoon thyme, 1 teaspoon smoked paprika, 2 bay leaves
  • Cook on LOW for 8 hours or on HIGH for 3 to 4 hours.
  • Just before serving, in a small bowl, mix the cornstarch together with 4 tablespoon of cool tap water. Stir the cornstarch slurry into the stew and continue stirring until slightly thickened. This only takes a minute or two. The stew is now ready to serve.
    ¼ cup cornstarch

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
No need to use an expensive cut of beef for this stew.  We recommend a nice chuck roast.  Cut away any excess fat.  Streaks of fat in the meat are good, it will add flavor and become melt-in-your-mouth delicious.  You can often find pre-cut stew meat in the meat department of most well-stocked supermarkets.
We love using yellow or gold potatoes, but really any variety will work, including red, russet, or fingerling.  And no need to peel the potatoes!
Leftovers will keep in the fridge for up to 1 week, and the stew freezes beautifully for up to 3 months.  Reheat leftovers in a pot on the stove over medium heat. 

Nutrition

Calories: 358kcal | Carbohydrates: 21g | Protein: 25g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 503mg | Potassium: 654mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4074IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 4mg

Homemade Chicken Noodle Soup

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We think we can all agree, this has to be one of the most comforting soups of all time. Not much argument there.

There’s a reason moms and grandmas have been preparing this for their kids when they’re feeling under the weather…it just makes you feel better! The key here is the homemade broth. The roasted chicken adds so much, too. Make these two components in advance and the soup comes together in about 30 minutes. It’s honestly one of the best soups you will ever eat and serve. 

A white soup bowl filled with homemade chicken noodle soup next to a sliced of toasted bread.

How To Make Chicken Noodle Soup

Chicken Noodle Soup is so iconic, it even has its place in the culinary hall of fame and history, no doubt.

Now, let’s get to taking this beloved soup and making it as good as it can possibly be.

It’s really not difficult at all, you just need to give yourself some time to make the stock and roast the chicken.

 

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

How To Make Homemade Chicken Stock

There are a couple of different approaches for making the broth for chicken noodle soup.

Our recipe for Roasted Chicken Stock utilizes roasted bones and a long slow simmer. The flavor is deep and very robust.

We find that our recipe for Homemade Chicken Broth works perfectly for the soup. Here’s all you have to do:

  1. Simmer 3 lbs of chicken parts (skin-on, bone-in) in 1½ gallons of water for about 30 minutes, skimming impurities from the surface.
  2. Add chopped celery, onion, and carrots, along with a collection of herbs (ie, rosemary, thyme, parsley).
  3. Simmer for 3 hours.
  4. Strain and chill.
  5. Skim congealed fat from the surface.
  6. Store until ready to use.

EXPERT TIP: To get juicy, delicious chicken, we recommend roasting. Simply take about 3 to 4 lbs of skin-on, bone-in chicken breasts. Rub olive oil over them, season with salt and pepper, and then roast for about 50 minutes, or until the internal temperature is 165°F. Once cool enough to handle, pull the chicken from the bones and roughly chop. Or, if desired, you can shred the chicken that you used to make the broth, just be sure to pick out all of the bones and discard the skin. 

A person using a chef's knife to cut up cooked chicken breasts on a wooden cutting board.

Once the broth and chicken are ready to go, it’s time to get started on the soup.

Chop up an onion, slice a few stalks of celery, and cut several carrots into chunky pieces.

Sauté in a couple of tablespoons of butter until nice and soft, about 5 minutes.

A large non-stick black skillet filled with sliced carrots, celery, and chopped onion with a wooden spoon inserted in the side.

Easy Chicken Noodle Soup

Making the chicken broth and roasting the chicken will take your chicken noodle soup to amazing culinary heights.

But you may be wondering, I don’t have much time, can I cut some corners and still have a yummy soup? In a word: YES!

Simmer chicken, with or without skin and bones, for about 1 hour. You now have cooked chicken and chicken broth. Will the flavor be as deeply delicious as homemade stock and roasted chicken? No. But will it still be significantly better than the canned variety? Absolutely

EXPERT TIP: When selecting a noodle, go with a nice wide egg noodle. There are several types of egg noodles. Pick one that is bite-sized. The noodles will go in during the final cooking of the soup. Remember, as the noodles cook and even after the soup sits for a day or two, the noodles will expand. Two cups of pasta are all you need to reach the best ratio of noodles to the broth.

Uncooked pasta egg noodles being transferred from a white bowl into a black pot filled with simmering broth and cooked vegetables.

Homemade Chicken Noodle Soup FAQs

Can I use a rotisserie chicken? Absolutely! This is a fantastic option. The chicken is flavorful and already cooked for you! Save the bones to make stock next time you make the soup. We find the 2 rotisserie chickens will give you the 4 cups needed to make the soup.
Is it okay to use boxed/canned chicken broth? Well, in a pinch. Of course, it is. You won’t get the depth of comforting flavor as homemade broth. If you don’t have time to make the broth from scratch, then remember, you can simmer your skinless boneless chicken breasts in water until cooked. You now have cooked chicken and pretty decent chicken stock!
What are the best seasonings for chicken noodle soup? Keep it simple. Salt and pepper are really about all you need. The addition of fresh parsley adds a nice depth of freshness. If you like fresh dill, add 1 tbsp. It brightens up the soup but does give it a hint of dill. Bottom line: Taste as you go. If your broth is salted, you won’t need to add as much salt to the soup. Or the reverse if the broth is unsalted. Taste and adjust.

A black pot with handles filled with homemade chicken noodle soup topped with chopped fresh parsley.

Other Classic Soups to Try

Like most of us, we are simply crazy for a good soup. Here are some of our favorites to make and serve:

Roasted Tomato and Basil Soup
Rustic Lentil Soup
Classic French Onion Soup
Tortilla Chicken Soup
Roasted Butternut Squash Soup
Farm Fresh Corn Chowder
New England Clam Chowder
Cioppino (San Francisco-Style Seafood Stew

In the meantime, you’ve just got to make the most classic soup of them all!

A large ladle filled with homemade chicken noodle soup.

Chicken Noodle Soup has been loved by generations and generations of families over the years.

When you make it from scratch, there is something truly magical about it.

Every single bite comforts you and warms you to the core. In our books, it’s simply the best. We think you’ll agree.

A white soup bowl filled with chicken noodle soup sitting on a dinner plate with a soup spoon tucked in the side and toasted bread slices nearby.

Ready to make a soup that will bring joy to you and your family with every single bite? Go for it!

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

A white soup bowl filled with chicken noodle soup sitting on a dinner plate with a soup spoon tucked in the side and toasted bread slices nearby.
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5 from 2 votes

Classic Homemade Chicken Noodle Soup

This Classic Homemade Chicken Noodle Soup is the ultimate in comfort. Make the stock and roast the chicken a day before and then it comes together very easily the next day. This freezes beautifully, too. Nothing much better than homemade chicken noodle soup. Yum!
Prep Time15 minutes
Cook Time50 minutes
Roast the Chicken1 hour
Total Time2 hours 5 minutes
Course: Soup
Cuisine: Soup
Servings: 8 people
Calories: 315kcal
Author: Kris Longwell

Equipment

  • 1 6 to 8 qt pot or Dutch oven

Ingredients

For the Roast Chicken

  • 3 lb chicken breasts skin-on, bone-in
  • 2 tablespoon olive oil
  • salt and pepper

For the Soup

  • 10 cups chicken broth preferably homemade
  • 2 tablespoon unsalted butter
  • 1 medium onion chopped
  • 1 cup carrot sliced, about 3 medium carrots
  • 3 celery ribs sliced
  • 1 tablespoon fresh thyme chopped
  • Juice of 1 lemon about 1 to 2 tablespoons
  • Kosher salt and black pepper
  • ¼ cup fresh parsley chopped
  • 2 cups egg noodles dried

Instructions

Roast the Chicken

  • Preheat oven to 350°F.
  • Rub the olive oil all over the chicken. Liberally salt and pepper. Place on a rack on a baking pan. Roast for 45 to 50 minutes, or until an internal temperature reaches 165°F.
  • Once the chicken is cool enough to handle, remove the skin and discard. Carefully pull the meat from the bones and roughly cut it into bite-sized pieces. Set aside.

Make the Soup

  • Heat the stock in a large pot over medium heat to a gentle simmer.
  • Meanwhile, in a large skillet, heat the butter over medium heat. Add the onion, carrot, celery, and thyme and cook until soft, about 5 minutes.
  • Add the cooked chicken and the cooked vegetables to the simmering broth.
  • Add the lemon juice, 2 teaspoons salt, ¼ teaspoon black pepper, and the parsley, leaving some left for garnish.
  • Simmer for 30 minutes.
  • Add the egg noodles and simmer for another 15 minutes, or until cooked through.
  • Taste and adjust seasoning, if necessary. Garnish with extra chopped parsley, if desired.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.  
The homemade broth is really what makes the soup extra special.  However, you can simplify the process by simmering skinless, boneless chicken breast in water for about 30 minutes until fully cooked.  You'll have cooked chicken and a decent chicken broth.  Better than the canned variety!
If desired, you can shred the chicken from the broth to use in the soup. Just be sure to pick over any bones and discard the skin before adding to the soup. 
The broth can be made up to 5 days in advance.  We often make a double batch of broth and freeze until we're ready to make soup again.  The roasted chicken can be prepared up to 3 days in advance.
The soup will keep covered in the fridge for up to 6 days and freezes beautifully for up to 2 months. 

Nutrition

Calories: 315kcal | Carbohydrates: 11g | Protein: 39g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1289mg | Potassium: 979mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3030IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 2mg

POST UPDATE: This recipe was originally published in April 2015, but was updated with improved tweaks to the recipe with new photography and tips and a fabulous new video in February, 2022!

Wagyu Pastrami Sandwich

by 1 Comment

We’re taking this iconic sandwich to new heights.  Amazingly delicious new heights. 

Folks, this is a sandwich for the record books. You can go all out and purchase the wagyu pastrami and the homemade Jewish rye bread, or you can get these items locally. Either way, you’ll have a sandwich that is nothing short of epic.

A person holding two halves of a Wagyu pastrami sandwich on rye bread.

How to Make a Pastrami Sandwich

There aren’t many ingredients in an authentic pastrami sandwich. Pastrami, rye bread, brown mustard.

No matter what, make sure you seek out quality ingredients.

Then, it all falls right into sandwich perfection.

 

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

Where To Find Wagyu Pastrami

We love making things from scratch, no doubt

But, if you’re like us, you don’t have 10 days to make pastrami at home. And you REALLY don’t have time to locate Wagyu beef and turn it into pastrami.

EXPERT TIP: If you’re wanting to make the best of the best, order your wagyu pastrami from Gourmet Food Store. You’ll get an 8 lb cut of meat that has been brined for days, smoked for hours, and steamed to perfection for hours. It’s going to cost a little extra, but the end result is phenomenal.  The pastrami freezes beautifully, too. 

A person using a large butcher's knife to slice into a slab of cooked pastrami on a wooden cutting board.

Where To Find Jewish Rye Bread

It is important to stress that you can find quality pastrami at many top-notch delis around the globe. Following this recipe with decent pastrami will give you an amazing sandwich.

It’s also important to know that you can find really great rye bread in most well-stocked supermarkets and at quality bakeries around the globe. Again, give you a great sammy!

But, if you want to ensure your Jewish rye bread is about as good as you could possibly find, then order a loaf or two from Zimmerman’s Bakery.

You’ll get a beautiful crunchy crust on the outside, and a flavorful pillowy inside. Amazing!

A person using a serrated knife to cut slices from Jewish rye bread on a wooden cutting board.

How To Heat the Pastrami

If you have whole pastrami, i.e., from Gourmet Food Store, you’ll want to heat the meat before serving. Give yourself a few hours for this.

Simply remove the meat from the plastic and place it in a large pot with enough simmering water to submerge the whole pastrami. Simmer on medium for 3 hours. Carefully remove and use a large sharp knife to cut the meat into thin slices.

To reheat pre-cut pastrami, or even to amp up the flavors of the slices you’ve just cut from the heated whole pastrami, try the following:

In a medium saucepan, add 1 can of dark beer and 4 tablespoons of whole-grain mustard. Bring to a boil, slightly lower the heat, and then add the pastrami slices. Simmer for about 3 minutes. This step isn’t completely necessary, but beautifully heats the slices and adds another layer of amazing flavor.

A stainless steel pot filled with slices of wagyu pastrami simmering in a beer and whole mustard mixture.

What To Put on a Pastrami Sandwich

This pastrami sandwich recipe keeps it simple. Just like they do at the legendary Katz’s Delicatessen in New York City.

Take your rye bread slices and slather on a good helping of brown mustard (we love the spicy variety).

Now, layer slices of the hot pastrami on top of one slice of bread. Don’t be shy, you’ll want at least a couple of inches of meat piled high.

A person smearing on brown mustard onto a slice of rye bread and then adding slices of pastrami on next.

Wagyu Pastrami Sandwich FAQs

  • What’s the best way to slice whole pastrami? We highly recommend using a nice sharp knife. Try not to cut thick slices. You don’t need to cut one full slice each time you cut through the meat. Turn the knife to an angle and cut off slivers. The slices in our photos here are as big as you’d want. You can have them sliced with a deli meat slicer, but we find you get better results with hand-cut slices. 
  • Can the pastrami be served cold or at room temperature? Of course! We prefer a hot pastrami sandwich, but all that amazing flavor will still be there when serving chilled or at room temp. You can place the sliced meat on a platter and let guests build their own sandwiches!
  • What other types of bread can be used? Jewish rye bread is definitely traditional, but you’ll still have great results with pumpernickel, sourdough, whole grain, or even good ole country white bread.

One half of a Wagyu pastrami sandwich sitting on a cutting board with the layers of meat exposed.

When To Serve and How To Store

This sandwich is truly something special. It’s amazing for any occasion, but we love having friends over to watch the big game and serve these. The fun is letting them build their own epic sandwich.

New York-style pickles can be found in the deli section of most well-stocked supermarkets and are a must to have on the side. We love serving with homemade coleslaw, potato salad, and/or Kettle chips.

EXPERT TIP: If you’ve ordered the Wagyu pastrami from Gourmet Food Store, chances are you’ll have plenty of leftovers. Wrap the cut of meat, whole or in slices, in butcher paper or parchment paper, and then wrap in foil. The meat freezes beautifully for up to 2 months. Leftovers will keep in the fridge for a week.

So amazing!

A Wagyu pastrami sandwich sitting on a small cutting board with a toothpick stuck through the middle of it.

Other Amazing Sandwiches To Try

Any and all of these other epic sandwiches are so good!

In the meantime, don’t you just want to sink your teeth into this masterpiece?

A pastrami sandwich that has been sliced into two halves both sitting a small wooden cutting board.

Ready to make a sandwich that even Katz’s Deli in NYC would be impressed with? 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!

One half of a Wagyu pastrami sandwich sitting on a cutting board with the layers of meat exposed.
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Wagyu Pastrami Sandwich

This sandwich really is epic. You can order the Wagyu pastrami and homemade Jewish rye bread and have it delivered to your doorstep (see NOTES), or you can pick them up from your favorite deli and bakery. No matter what, you'll have amazing results.
Prep Time5 minutes
Cook Time10 minutes
Simmering (if starting with room temp whole pastrami)3 hours
Total Time3 hours 15 minutes
Course: lunch
Cuisine: American, Jewish
Servings: 4
Calories: 417kcal
Author: Kris Longwell

Ingredients

  • 2 lbs pastrami wagyu or regular, sliced
  • 4 tablespoon whole grain mustard
  • 1 bottle dark beer
  • 6 slices rye bread
  • 1 cup brown mustard i.e., spicy

Instructions

Heating the Whole Pastrami (if using whole pastrami)

  • Heat a large pot (big enough to fit the entire whole pastrami) with enough water to fully submerge the cut of meat. Bring to a gentle boil. Add the pastrami and simmer for 3 hours. Carefully remove from the water and place on a cutting board. Use a sharp knife to cut away thin slices of the meat.

Prepare the Sandwiches

  • In a pot, combine beer and mustard and bring to boil. Add pastrami and simmer for 3 minutes. Remove with a pair of tongs.
  • Generously spread the brown mustard on one side of the sliced bread.
  • Stack the slices of pastrami on half of the bread slices (about 1 to 2 inches tall).
  • Top with the remaining bread slices (with mustard facing down). Slice down the middle of each sandwich and serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel.  
We love to order our Wagyu pastrami from Gourmet Food Store.  Fresh homemade Jewish rye bread is amazing from Zingerman's Bakery.  
Of course, you can get pastrami and rye bread from your favorite deli and bakery and still have absolutely amazing results.  
Whole pastrami (or sliced pastrami) can be wrapped and frozen for up to 2 months.  Leftover sliced pastrami can be kept in the fridge for up to 1 week. 

Nutrition

Calories: 417kcal | Carbohydrates: 32g | Protein: 51g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 2755mg | Potassium: 685mg | Fiber: 4g | Sugar: 2g | Vitamin A: 16IU | Vitamin C: 79mg | Calcium: 84mg | Iron: 8mg

POST UPDATE: This recipe was originally published in May 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in February 2022!

Fried Pickles

by 6 Comments

When done just right, these fried little pieces of heaven are addictively delicious.

You just can’t believe how yummy these little fried gems are. So easy to prepare and perfect when served along with Homemade Ranch Dressing. And they only take a matter of minutes to make!

A oval white platter filled with fried pickles nestled next to a small white bowl filled with Ranch dressing.

How to Make Fried Pickles

It’s hard to decide which is better, the joy in making this delicious treat, or actually eating it.

Okay, that’s easy. They are fun to make, but the taste is off-the-charts.

And they couldn’t be easier to prepare!

How to Get Them Extra Crunchy

We’ve been playing around with this recipe for years, and we finally discovered the secret to extra crispy pickles. Mustard and buttermilk, and then seasoned flour!

Breadcrumbs are fine, but they don’t get the extra crispy exterior that really makes these fried pickles sing.

EXPERT TIP: You’ll need to set up a simple dredging station to coat the pickles. Mix the buttermilk with the spicy buttermilk in one bowl and then whisk together the flour with the salt, pepper, and cayenne in another. Simply coat the pickle chips completely in the buttermilk, and then dredge in the flour. That’s it! Now they are ready to be fried.

A person dipping a pickle chip into a white bowl filled with a buttermilk and mustard mixture and then that chip being dredged in seasoned flour.

How to Air Fry or Bake Fried Pickles

We’ve got to say it, pickles that are battered and deep-fried produce the crunchiest and tastiest results of all the methods we’ve tried.

However, we completely understand that if you’re looking for a healthier option, you can absolutely air fry or bake. NOTE: For the air-fryer option, you’ll need to omit the wet batter.

  • Air Fry – Mix together the flour with salt, pepper, and cayenne pepper. For a boost of flavor, add a little garlic powder. Dry the pickles with a paper towel and sprinkle the seasoned flour all over them. Preheat your air fryer to 400°F. Spray the basket liberally with cooking spray. Air fry for 10 minutes. Flip the pickles over, spray them liberally with more cooking spray, and then cook for another 5 minutes.
  • Oven-Baked – Preheat oven to 450°F. Coat the pickles the same way as if you were deep-frying them: Dry pickles, dip in buttermilk/mustard mixture, then coat in seasoned flour. Spray a baking pan with cooking spray. Add the coated pickles to the pan without overlapping. Bake for 15 minutes. Flip them over and spray them liberally with cooking spray. Cook for another 15 minutes, or until crispy.

If you’re giving them a quick fry in vegetable oil, you’ll want to remove them just as they are golden brown and crispy.

A spider deep fryer catcher holding three fried pickles right out of the hot oil.

The Best Pickles To Use

We’ve tried many types of pickles when making this appetizer.

Originally, we started with a large whole dill pickle and then sliced it ourselves. We found that they were just a little too soft after being fried.

EXPERT TIP: For the best results, look for ‘pickle chips’ in the olives and pickles section of your supermarket. You’ll want chips that are about ¼-inch thick. We love going with Vlassic Sandwich Dill Chips. But there are so many varieties, you can really choose your favorite. Bread and butter, extra spicy, or even whole spears are great choices. Or a combination of them all!

A white oval platter filled with golden brown fried pickles.

These are such a hit whenever we serve these to guests.

They are perfect for parties or that big game-day spread.

They fry up so quickly, you can make a double batch in no time. Trust us…they really do go fast.

A rectangular platter filled with crispy fried pickles stack on top of each other.

How To Serve Fried Pickles

Fried pickles are wonderful by themselves, of course.

But everything is even better with a dipping sauce.

Our Homemade Ranch is an amazing accompaniment, and so is our Homemade Fresh Marinara. Both can be made up to 2 days in advance.

If you don’t have time to make dipping sauces, quality purchased varieties will work just fine. Be sure to serve the pickles nice and hot. If frying in batches, you can keep finished pickles in a low-temp oven until ready to serve.

A person dipping a fried pickle into a small bowl filled with Ranch dressing.

This is honestly one of our most-requested appetizers whenever we have guests over, especially for a pool day, or watching the big game, or just a fun last-minute get-together for some amazingly delicious food.

We serve this with our Homemade Sausage Bread and Loaded Potato Skins for the ultimate guilty-pleasure comfort food spread!

Every single bite is a taste sensation!

A hand holding up a fried pickle that has a bite taken out of it.

Ready to make a fun appetizer that folks will gobble up before your very eyes? 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 rectangular platter filled with crispy fried pickles stack on top of each other.
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5 from 3 votes

Fried Pickles

Fried Pickles are truly addictive and the perfect appetizer for serving guests for the big game, parties, or a fun weekend at home. The cayenne in the seasoned flour adds very little heat, just a nice depth of flavor.
Prep Time15 minutes
Cook Time21 minutes
Total Time36 minutes
Course: Appetizer
Cuisine: American Southern
Servings: 8 people
Calories: 268kcal
Author: Kris Longwell

Equipment

  • Deep fryer or sturdy skillet with an inch of vegetable oil

Ingredients

  • Vegetable oil for frying
  • 16 oz jar dill pickle chips
  • 1 cup buttermilk
  • 2 tablespoon stone-ground mustard
  • 1½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon cayenne pepper
  • Homemade Ranch for serving

Instructions

  • Heat the oil in your skillet or fryer to 350°F.
    Vegetable oil
  • Place the pickles on paper towels. Use dry paper towels to pat them completely dry.
    16 oz jar dill pickle chips
  • In one bowl or pan, mix together the buttermilk and mustard until fully combined.
    1 cup buttermilk, 2 tablespoon stone-ground mustard
  • In a second bowl, whisk together the flour with the salt, pepper, and cayenne pepper.
    1½ cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon cayenne pepper
  • Working in batches, dip the pickles into the buttermilk mixture to completely coat. Next, dredge them in the flour mixture, using your fingers to help ensure the pickle is fully coated.
  • Add the coated pickles into the hot oil, and cook, flipping once or twice, until golden brown and very crispy, about 4 minutes. Use a spider or metal slotted spoon to transfer the fried pickles to a platter lined with paper towels. Continue with the remaining pickles.
  • Serve at once with your favorite dipping sauce (such as our Homemade Ranch).
    Homemade Ranch

Notes

See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube Channel. 
Look for pickle chips in the pickle section of your supermarket.  We like Vlassic Sandwich Dill Pickle Chips. They have good flavor, are nice and big, have the perfect thickness, and are already crunchy.  However,  go with whatever is your favorite type of pickle.  Bread and butter are really delicious, too. 
See the blog post if you'd rather air-fry or bake these pickles (psst....a quick deep-fry is the best, but these options are healthier, no doubt). 
These are best served hot. Although they're still tasty after they've cooled, they lose much of the crunchiness, which helps to make them so yummy! 

Nutrition

Calories: 268kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 861mg | Potassium: 131mg | Fiber: 2g | Sugar: 2g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

POST UPDATE: This recipe was originally published May, 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in February, 2022!

Sausage Bread

by 4 Comments

There are game-day favorite appetizers, and then there is this.

Unbelievably delicious and always a crowd favorite. Making the homemade pizza dough is a plus, but it’s still wonderful even with store-bought dough or from your favorite pizza joint. The caramelized onions put this over the top. Serve with homemade marinara!

Four slices of sausage bread sitting next to the cut loaf of the bread all next two a bowl of marinara and two glasses of beer.

How To Make Sausage Bread

Making Sausage Bread from scratch is really not difficult at all.

You can easily prepare the caramelized onions and cook the sausage in advance.

Assembly is fun, too. But just wait for the first slice.

 

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

How To Make Pizza Dough

Our Easy Pizza Dough is not hard to make. We knead by hand, but you could also use a stand mixer (with dough attachment) or even in a bread maker.

You may be wondering, what’s the difference between a stromboli and sausage bread or sausage roll. Typically, stromboli is filled with pepperoni and Italian meats whereas sausage bread is (not surprisingly) filled with sausage.

EXPERT TIP: You’ll need to allow about 90 minutes to rise and double in size. Find a warm (not too warm), non-drafty area for your dough. A cool oven works perfectly with the door closed and the oven light on.

A ball of pizza dough sitting on a floured black surface next to a rolling pin.

Onions that have been slow-cooked in butter or oil until they are reduced and deeply brown in color is a process of caramelizing.

It is a process that brings out the natural sugars in onions and brown them, giving the onions an irresistible sweet and savory taste.

EXPERT TIP: For this recipe, you’ll need two medium-sized onions. Peel them and then cut them into strips. As they caramelize, they will reduce greatly in size. Just enough for one sausage bread. If you were making French onion soup, for instance, you would use many more onions (like 8). The caramelized onions can be prepared up to 24 hours in advance.

A large blue oval Dutch oven filled with caramelized onions with a wooden spatula inserted into the pot.

Building the Perfect Sausage Roll

After the dough has doubled in size, it’s time to build the sausage roll.

On a lightly floured surface, use a rolling pin to roll out the dough to a rough 10″ by 15″ rectangle.

Leaving about 1 inch along the edges of the dough untouched. Add the following components, one after another:

  • Melted butter
  • Grated Parmesan Cheese
  • Caramelized onions
  • Cooked Italian sausage
  • Shredded mozzarella cheese

EXPERT TIP: Any kind of sausage will work here, but we really enjoy the mild heat from Italian hot sausage. It works nicely against the sweetness of the caramelized onions. To cook, simply remove the cases from the links, crumble into your skillet, and cook until browned. Discard excess grease if necessary.

A person sprinkling grated Parmesan cheese on a rectangular piece of pizza dough, and then caramelized onions being added, then cooked sausage, and then shredded mozzarella cheese.

Now, it’s time to roll the bread!

Starting on the long side of the dough, use your hands to begin rolling the dough over. Keep rolling until you reach the other side of the dough.

Transfer the dough, seam-side down onto a baking pan, preferably lined with parchment paper (for easy clean up).

EXPERT TIP: Brush on an egg wash that is comprised of 1 egg lightly beaten egg and 1 tablespoon of water. This will allow the bread to brown beautifully as it bakes. The addition of grated Parmesan and dried oregano on top is tasty and beautiful.

A person rolling up an uncooked stuffed sausage bread and then tucking in the sides, and then brushing an egg wash on top, and then sprinkling grated cheese on top.

Sausage Bread FAQs

  •  
  • Is it okay to use store-bought pizza dough? Of course! In many well-stocked supermarkets, you can even find fresh pizza dough, usually in the dairy section. Also, ask your local pizza joint or Italian restaurant. They often will sell you made-from-scratch pizza dough. You can also freeze homemade pizza dough for up to 2 months for future use.
  • What about bread dough instead of pizza dough? We love this! It will create a much softer loaf, but still amazingly delicious. You can go with homemade bread dough or even frozen bread dough from the freezer section of most well-stocked supermarkets.
  • What else is good in sausage bread? So many options! First, if you’re not a fan of the onions, leave them out! Even just sausage and cheese are delicious. We also love to include sautéed mushrooms, spinach, sun-dried tomatoes, and marinated artichoke hearts. Bottom line, anything that’s good on pizza would be great here.
  • How long will leftovers last? Sausage bread is definitely best served fresh from the oven, however, it is still very delicious reheated in the microwave for the next couple of days. Wrap leftovers (if there are any) in foil and keep them in the fridge.

A line up of sliced sausage bread sitting on a wooden cutting board next to a glass of beer.

Other Favorite Game-Day or Party Appetizers

Looking to complete your halftime or party spread? Check out these tried and true favorites:

Best-Ever Guacamole
Easy Hummus
Sausage-Stuffed Mushrooms
Loaded Potato Skins
Jalapeno Poppers
Swedish Meatballs
Classic TexMex Queso

And folks, every time we serve this delectable savory treat, it is ALWAYS one of the first items to go!  Can’t you see why? 

A pair of hands holding up sausage bread that has been cut in half revealing the sausage and caramelized onions.

What to Serve with Sausage Bread

This loaded bread is truly a taste sensation all on its own.

When you provide something folks to dip each slice into, you’ve reached an all-new level of yumminess.

Homemade marinara (or quality purchased) is our preferred choice. But homemade Ranch is another wonderful option. Make them both!

A person dipping a slice of sausage into a small white bowl of marinara sauce.

Ready to make an appetizer that will have your guests cheering non-stop? Go for it!

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

A line up of sliced sausage bread sitting on a wooden cutting board next to a glass of beer.
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Sausage Bread

Sausage Bread is always one of the first items to go when we serve this to guests for a game-day gathering or party, or even just a fun weekend stay at home. Making the easy homemade pizza dough is awesome, but you can easily go with fresh dough purchased from the store or your local pizza/Italian joint. The onions and sausage can be made up to 24 hours in advance.
Prep Time15 minutes
Cook Time2 hours
Pizza dough2 hours
Total Time4 hours 15 minutes
Servings: 8
Calories: 367kcal
Author: Kris Longwell

Equipment

  • Large sturdy skillet or Dutch oven for the onions
  • Baking sheet (lined with parchment paper)

Ingredients

  • 1 medium pizza dough
  • 6 tablespoon unsalted butter divided
  • 2 medium yellow onions peeled and cut into strips
  • 8 oz Italian sausage about 3 links, hot or sweet, casings removed
  • all-purpose flour
  • ¼ cup Parmesan cheese grated
  • 1 cup Mozzarella cheese greated
  • 1 egg
  • 1 teaspoon oregano dried
  • marinara sauce for serving

Instructions

  • If making from scratch, make the pizza dough.
  • Melt 4 tablespoon of butter over medium heat in a large skillet or Dutch oven over medium heat. Add the onions, and cook, stirring frequently, until reduced and dark brown, about 40 minutes. Let cool and set aside.
  • In a skillet over medium heat, add the crumbled sausage and cook until lightly browned and cooked through, about 12 to 15 minutes. Remove excess grease, if necessary. Let cool and set aside.
  • Preheat your oven to 375°F.
  • Lightly flour your work surface and roll the dough out to an approximate 10" x 15" rectangular, about ¼-inch in thickness (uniform thickness is more important than the size of the rectangle).
  • Melt the remaining 2 tablespoon of butter and brush it over the dough, leaving about 1 inch along the perimeters untouched.
  • Next, add the caramelized onions, sausage, and then mozzarella cheese.
  • Use your hands to roll the dough up starting on the longest side. Continue gently rolling until you've reached the end of the dough. Place the dough, seam-side down, on a baking sheet, preferably lined with parchment paper.
  • In a small bowl, make an egg wash by combining one lightly beaten egg with 1 tablespoon of water. Brush the egg wash all over the top and sides of the roll of bread. Sprinkle the top with extra grated Parmesan cheese and oregano.
  • Bake in the oven for 30 minutes, or until nicely browned all over.
  • Slice and serve at once with warmed marinara sauce on the side (or your favorite dipping sauce).

Video

Notes

See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel.  
The onions and sausage can be prepared up to 24 hours in advance.  Remember to resist placing hot onions or sausage on the unbaked dough. 
Remember to give yourself time to cook the onions, they will take about 40 minutes to caramelize and then another 15 to 20 minutes to cool down. 
The bread is best served fresh from the oven, but leftovers can be gently reheated in the microwave and will still be yummy. 
Unbaked sausage bread can be frozen for up to 1 month.  Thaw completely, and then bake for 30 to 40 minutes. 

Nutrition

Calories: 367kcal | Carbohydrates: 27g | Protein: 13g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 709mg | Potassium: 139mg | Fiber: 1g | Sugar: 4g | Vitamin A: 416IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 2mg

Roasted Cauliflower with Olives

by 5 Comments

This is such a wonderful side dish for so many entrees.

The mild taste of the roasted cauliflower matches perfectly against the tangy green olives, capers, lemon zest, and fresh parmesan cheese. And it simply could not be easier to prepare, and is super healthy, too! This is great served with Roasted Chicken or Beef Brisket!


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

How To Make Roasted Cauliflower with Olives

The hardest part (and it’s really not even hard), is cutting the cauliflower into florets. But like we said, it’s not really that hard. Just use a nice, large, sharp knife to carve out the core, and then cut away the florets. Easy!

In many well-stocked supermarkets, you can get pre-cut cauliflower. In a pinch, you can use frozen, although the texture will be very soft.

You may be asking: “Is cauliflower healthy?” In a word: Yes! Read more about that here.

A rectangular serving platter filled with roasted cauliflower with olives sitting next to a couple glasses of white wine.

The Ingredients You Will Need

This recipe is not only extremely pantry-friendly, but you can also adapt it to your own tastes.

Here are the simple ingredients we love using, but you feel free to adjust:

  • Fresh cauliflower, cut into florets
  • Extra-virgin olive oil
  • Lemon zest
  • Salt and pepper
  • Smoked paprika
  • Olives (we love a mixture of green and kalamata)
  • Capers
  • Fresh parsley
  • Grated Parmesan cheese

EXPERT TIP: The dish as written is 100% vegetarian. To make it 100% vegan, leave off the cheese.

Mix together the seasonings with the oil and lemon zest and then pour over the cut cauliflower in a large bowl.

A person pouring paprika oil over cauliflower florets in a large glass bowl.

Place the prepared cauliflower on a large baking sheet with your oven preheated to 400°F.

We line our baking sheets with parchment paper (or foil) for easy cleanup.

This recipe will comfortably feed 4 people as a side dish. If you are feeding more, simply increase the cauliflower to 2 heads and add more olives as desired. The original flavored oil quantity will still work with the increased veggies.

Seasoned cauliflower florets resting on a large baking sheet lined with parchment paper.

Roasted Cauliflower FAQs

Can the dish be made ahead of time? Sort of. You can easily prep all of the items and get the oil mixture ready to go. We recommend serving the dish right from the oven, or soon after. The cauliflower, though still tasty, loses its nice crisp toasty texture after it sits for several hours.
What other ingredients can be added? For the holidays, we make this and add cooked pancetta (preferably cut into chunky pieces) and fresh sage. You can also add other vegetables, such as broccoli, carrots, and quartered new potatoes. They will bake in the same amount of time.
How long will leftovers keep? As mentioned, you’ll lose some of the toasty texture, but leftovers will keep covered in the fridge for several days. The dish doesn’t freeze very well, as the overall texture becomes compromised.

The combination of roasted ingredients makes for a gorgeous presentation, too!

A large baking sheet filled with roasted cauliflower and olives with a wooden spatula off to the side.

Other Awesome Cauliflower Recipes

Cauliflower is one of our favorite ingredients to cook with. It’s versatile, easy to find, and when prepared right, amazingly delicious.

Here are some great recipes to try:

In the meantime, you’ve got to whip up a batch of this amazing Roasted Cauliflower with Olives.

EXPERT TIP: Garnishing the dish with freshly chopped parsley, toasted pin nuts, and grated parmesan cheese adds an unforgettable depth of flavor and texture that is just amazing.

A person using a micro-plane to grate a block of Parmesan cheese over a platter of roasted cauliflower and olives.

When To Serve

This dish is always a favorite when served to family, friends, and guests.

It’s so easy and is ideal for a busy weeknight meal. And, by the way, remember it’s very healthy.

But, it’s so vibrant and gorgeous, it’s really perfect for dinner parties and for holiday feasts.

A white rectangular serving platter filled with roasted cauliflower with olives garnished with parsley and grated Parmesan.

This has become a staple in our house and we’re certain you’ll feel the same way.

It’s deeply flavorful and so adaptable to your tastes.

Trust us, with one bite, you’ll be hooked.

A person holding up a large spoonful of roasted cauliflower, green and kalamata olives, and fresh herbs.

Ready to make an incredible side dish that just may steal the show from the main dish? 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 rectangular serving platter filled with roasted cauliflower with olives sitting next to a couple glasses of white wine.
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5 from 1 vote

Roasted Cauliflower with Olives and Lemon

Roast Cauliflower with Olives is deeply flavorful, healthy, easy to make, and can be adaptable to your own tastes. The roasting just enhances the natural flavors. Wonderful side dish any time of the year!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side
Cuisine: Vegetable
Servings: 4 people
Calories: 186kcal
Author: Kris Longwell

Equipment

  • 1 baking pan lined with parchment paper or foil for easy cleanup.

Ingredients

  • 1 head cauliflower cored and cut into 2-inch florets
  • ¼ cup extra-virgin olive oil
  • ¾ teaspoon Kosher salt
  • ½ ground black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon lemon juice from 1 lemon
  • Zest from 1 lemon
  • ½ cup green olives pitted
  • ½ cup Kalamata olives pitted
  • 2 tablespoon capers drained
  • 2 tablespoon pine nuts toasted
  • 2 tablespoon parsley fresh, chopped, for garnish
  • 3 tablespoon Parmesan cheese freshly grated, for garnish, optional

Instructions

  • Preheat oven to 400F.
  • Place the cut cauliflower in a large bowl.
    1 head cauliflower
  • In a small bowl, whisk together the oil, salt, pepper, paprika, and lemon juice. In a separate large bowl, combine the cauliflower, olive oil, and lemon zest. Pour the mixture over the cauliflower and use two large spoons to mix and fully coat.
    ¼ cup extra-virgin olive oil, ¾ teaspoon Kosher salt, ½ ground black pepper, 1 teaspoon smoked paprika, 1 tablespoon lemon juice, Zest from 1 lemon
  • Spread the cauliflower onto a baking sheet lined with parchment paper (or foil).
  • Roast for 15 minutes, stirring halfway through with a wooden spoon.
  • Remove from the oven and stir in the olives, capers, and half of the toasted pine nuts. Return to the oven for another 10 minutes.
    ½ cup green olives, ½ cup Kalamata olives, 2 tablespoon capers, 2 tablespoon pine nuts
  • Remove from oven and carefully transfer to a serving platter. Garnish with remaining pine nuts, parsley, and grated Parmesan (if using). Serve at once.
    2 tablespoon parsley, 3 tablespoon Parmesan cheese

Video

Notes

See the video near the top of the blog post for visual guidance.  If you like the video, please subscribe to our YouTube channel. 
All of the prep work can be done for the dish up to a day in advance.  Mix together the EVOO, seasonings, and lemon zest, and then keep covered in the fridge.  Do the same for the cut cauliflower.  Once ready to be baked, the recipe is extremely simple and quick. 
You can also add in cut broccoli, carrot spears or slices, and/or bell pepper strips.  During the holidays, we often add cooked pancetta (cut into small cubes) and fresh sage.
Leftovers will keep in the fridge for several days (though it's never as it is fresh out of the oven). We don't recommend freezing.  

Nutrition

Calories: 186kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 1177mg | Potassium: 503mg | Fiber: 5g | Sugar: 3g | Vitamin A: 584IU | Vitamin C: 72mg | Calcium: 101mg | Iron: 1mg

POST UPDATE: This recipe was originally published in February 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in February 2022!

Texas Chili

by 17 Comments

Ladies and gents, hold onto your bootstraps, this chili is one for the record books.

We’re thrilled to bring you our version of Texas Chili. No beans or whole tomatoes in sight, but unbelievable taste and texture, to boot. Give yourself a few hours, and you’ll have the best chili this side of the Rio Grande and beyond!

A large blue bowl filled with Texas chili topped with cheese, onions, and jalapenos next to a glass of beer and a jar of pickles.

How To Make Texas Chili

If you’re looking to make authentic Texas-style chili, you’ve come to the right place.

We love starting with 2 to 3 lbs of cubed ribeye steak.

Building the flavor profile as you go is key to a deep, satisfying chili taste.

Choosing the Right Cut of Beef

Lots of folks use beef ground chuck, which is wonderful, of course.

But we love good bite-sized chunks of super tender meat that you get with every bite.

Our favorite is boneless ribeye, but you could also go with a sirloin, strip steak, or beef tenderloin.

Two large boneless ribeye steaks on a cutting board next to a wooden bowl of spices.

A simple seasoning of salt and pepper is all that’s needed for the beef.

Browning the meat in a little olive oil locks in the flavor.

The meat will render some fat, so we drain the meat with a colander before returning it to the hot skillet.

A large blue Dutch oven filled with cooked ribeye piece of beef for Texas Chili.

The Best Seasonings for Texas-Style Chili

  • Top-notch chili powder
  • Garlic and onion powders
  • Cayenne and black peppers
  • Smoked paprika
  • Dried oregano (preferably Mexican)
  • Salt

After you’ve combined all the seasoning ingredients, we recommend dividing the mixture into thirds.

You’ll add tomato sauce, chicken, and beef stocks to the pot with the cooked beef and bring it to a nice simmer.

EXPERT TIP: Adding the seasoning mixture in equal portions over the course of an hour and a half deepens the flavor and ensures all spices dissolve perfectly, and helps to thicken the chili.

A hand dumping a square container of chili seasoning into a pot of meat and sauce.

Building the Classic Flavor

After an hour and a half of simmering, all of the seasoning mixtures should have been added.

As the Texas chili simmers, it will reduce and thicken to the perfect consistency, not thick like gravy, but definitely not runny either.

EXPERT TIP: For the final flavor boost, we add brown sugar, ground cumin, and a few dashes of our favorite hot sauce. These are best when added right at the end of cooking; otherwise, their flavor profile can become too dominant in the chili.

A wooden spoon holding up a spoonful of authentic Texas chili.

Authentic and Comforting

Folks, a bowl of our classic Texas Chili is about as comforting as they come.

You might also enjoy our white bean chili, turkey chili, or vegetarian chili, too. But we must admit, this Texas chili, sometimes called Texas Red, is our all-time favorite.

This could easily be doubled (or tripled) to feed a crowd.

An overhead view of a large bowl of chili topped with shredded cheddar, onions, and jalapenos.

Quality chili powder is important. You can find the very best in Fort Worth, Texas at Penderys…or easily peruse the endless selections of spice, chili powders, and more at www.Penderys.com.

Be sure to provide all the classic garnishes when serving Texas-style chili. Chopped onion, shredded cheddar (or Monterrey jack), and sliced jalapenos are a must. Sour cream and even cooked rice are popular additions, too.

If you’re looking for the perfect bowl of chili to serve, you’ve arrived!

A spoon lifting a helping of Texas-style chili from a bowl of the chili with cheese dripping off the sides.

Ready to make the best chili in town, or heck, in the world? Go for it! Yee-haw!

And don’t forget, when you make it, be sure to take a picture of it and post it on Instagram, and tag @HowtTofFeedaLoon and #HowToFeedaLoon!

A large blue bowl filled with Texas chili topped with cheese, onions, and jalapenos next to a glass of beer and a jar of pickles.
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5 from 2 votes

Texas Chili

This recipe is classic Texas-style chili. Bold. No beans. Bite-size chunks of steak. And slow-cooked. Incredible.
Prep Time15 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 30 minutes
Course: Chili
Cuisine: Southern, U.S.
Servings: 6
Calories: 612kcal
Author: Kris Longwell

Equipment

  • 1 Large pot,such as a Dutch oven

Ingredients

  • ¼ cup chili powder
  • 2 tablespoon onion powder
  • 2 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon Cayenne pepper
  • 1 teaspoon oregano dried
  • 1 tablespoon smoked paprika
  • 1½ teaspoon salt more, to taste
  • 2 teaspoon olive oil
  • 3 lbs boneless beef steak such as ribeye or sirloin, cut into bite-size pieces
  • 2 lbs ground beef 85% lean
  • 2 15 oz cans tomato sauce
  • 3 cups chicken stock
  • 3 cups beef stock
  • 2 tablespoon brown sugar light or dark
  • 2 tablespoon cumin ground
  • ½ cup tomato paste plus extra, if needed
  • Hot Sauce for garnish, such as Frank's or Tobasco
  • onion chopped, for garnish
  • cheddar cheese shredded, for garnish
  • jalapeno fresh or pickled, for garnish

Instructions

  • Combine the first 8 ingredients in a bowl; divide into thirds.
    ¼ cup chili powder, 2 tablespoon onion powder, 2 teaspoon garlic powder, 1 teaspoon black pepper, 1 teaspoon Cayenne pepper, 1 teaspoon oregano, 1 tablespoon smoked paprika, 1½ teaspoon salt
  • Heat oil in a large pot (Dutch oven works well) over medium heat.
  • Season the meat with salt and pepper all over.
  • Cook the cut-up steak in the oil over medium heat until browned all over. Drain. Add meat back to the pot.
    2 teaspoon olive oil, 3 lbs boneless beef steak
  • Meanwhile, in a separate skillet, brown the ground beef until no longer pink and season with salt and pepper. Drain excess grease. Add cooked ground beef to the pot.
    2 lbs ground beef
  • Add tomato sauce, chicken stock, and beef stock.
    2 15 oz cans tomato sauce, 3 cups chicken stock, 3 cups beef stock
  • Bring to a simmer and then add ⅓ of the chili powder mixture. After 30 minutes, add the next ⅓ of the chili powder mixture, and then after another 30 minutes, add the last ⅓ of the chili powder mixture and let it simmer for another 30 minutes. (This will be approx. 1 ½ hours total.)
  • Add in the brown sugar, ground cumin, and tomato paste, and simmer for another 20 to 30 minutes, until the desired thickness. If the chili is still thinner than you prefer, add more tomato paste. Taste and add more salt, if needed.
    2 tablespoon brown sugar, 2 tablespoon cumin, ½ cup tomato paste
  • Serve at once with garnishes on the side.
    Hot Sauce, onion, cheddar cheese, jalapeno

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
We love using nice cuts of boneless ribeye steaks.  But you can also use sirloin, strip steak, or beef tenderloin.  A combination of these works well, too.  1 or 2 lbs of cooked ground sirloin will stretch the chili, too, if desired (we add this in often).  We sometimes don't include the cooked ground beef, and sometimes we do. It definitely stretches the chili and provides even more beef flavor. In the video, we didn't include the cooked ground beef, but we usually do.  
Dividing the chili powder mixture into thirds before adding it to the chili makes this process easy. Simply combine all the seasoning ingredients (except the brown sugar and cumin) in a larger bowl.  And then just eyeball dividing into thirds into 3 smaller bowls.  
The consistency of the chili will seem thin at first.  But over the course of the couple of hours of cooking, the chili will thicken and reduce.
This can also be made in a slow cooker.  Brown the meat first, then add all remaining ingredients (except the brown sugar, cumin, and hot sauce) and cook on low for 8 to 10 hours (low on 4 to 5).  Stir in the brown sugar, cumin, and hot sauce in the final 30 minutes.
Common garnishes are chopped onion, shredded cheddar, fresh or pickled sliced jalapenos, dill and/or sweet pickles, sour creams, crackers, cornbread, and cooked rice. 
The chili will keep in the fridge (and even deepen in flavors) for up to 4 days.  The chili freezes wonderfully for up to 3 months. 

Nutrition

Calories: 612kcal | Carbohydrates: 20g | Protein: 53g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 142mg | Sodium: 828mg | Potassium: 1273mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3708IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 8mg

Chicken Burrito Bowl

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We, as so many folks, love the Mexican food chain Chipotle.

We particularly love the bowls, which are basically burritos without the tortillas. They are loaded with layers and layers of flavor. Well, there’s only one way to make them better…make them scratch, at home. Get ready, this is going to be fun.


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How To Make a Chicken Burrito Bowl (Better Than Chipotle’s)

We are not here to talk bad about Chipotle! We’d NEVER do that!

Their food is fresh and so delicious.

So much so that we’re inspired to recreate it all from scratch, from home.

A white oval bowl filled with a chicken burrito bowl topped with guacamole and streaks of sour cream.

The Components You Will Need

As mentioned, the only way we can make this chicken burrito bowl better than Chipotle’s version is to make everything from scratch.

Don’t worry folks, much of this can be made in advance! (See NOTES for info this).

Here’s what we’ll be making:

Cilantro Lime Rice
Mexican Simmered Black Beans
Grilled Chipotle Chicken
Roasted Tomato Salsa
Salsa Verde
Skillet-Roasted Corn Salsa
Chopped Green Leaf Lettuce
Shredded Mexican Cheese
Best-Ever Guacamole
Mexican Crema (or sour cream)

EXPERT TIP: To get that authentic Mexican black beans to taste, we add epazote, which is a leafy green herb that can be found in the produce section of Latin/Mexican markets. Cilantro can be substituted if you can’t get to your local Mexican market.

A small wooden cutting board filled with grilled chopped chicken surrounded by bowls of salsa, beans, rice, lettuce, and sour cream.

How To Build the Chicken Burrito Bowl

Now, comes the fun part: Building the amazing Chicken Burrito Bowl!

In a bowl, add a layer of the rice. Next, a layer of the beans.

After chopping the chicken fresh from the grill, place a nice layer on top of the beans.

Next, add the salsas, then lettuce, guacamole, cheese, and top with the Mexican crema.

EXPERT TIP: Mexican crema or cream can be found in the dairy section of many well-stocked supermarkets, or at Latin/Mexican markets. If you can’t get Mexican crema, simply take sour cream and thin with a little milk or heavy cream. We place the cream in a squirt bottle and add streaks over the top of the bowl for a nice presentation.

A white oval bowl filled with rice, beans, and chicken, and then corn salsa being added, then guacamole, then sour cream from a squirt bottle.

When and How To Serve

We completely understand making all of these components is a lot for one person to do. Although much can be made in advance.

An incredibly fun way to serve this dish is to make a party out of it!

Have friends each bring one component of the dish and then have a burrito bowl party.

You can order the Chipotle bowls so people can make their very own, Chipotle-style!

Look at this bowl of amazingness!

A chicken burrito bowl pile high in a white oval dish with a gold fork next to it.

We really don’t mean to brag, honestly.

But, folks, you be the judge…which would you pick.

Pssst: Chipotle, if you’re listening…we love you! And yours is amazing, too!

A Chipotle burrito bowl on the left and another homemade burrito bowl on the right.

Ready to make the best burrito bowl this side of, well, Chipotle? 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 chicken burrito bowl pile high in a white oval dish with a gold fork next to it.
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5 from 1 vote

Chicken Burrito Bowl (Chipotle Copycat)

Chicken Burrito Bowl is truly better than the Chipotle version. We've gone the distance to show you how to recreate each component from scratch. Much can be made in advance (See NOTES). The chicken by itself is wonderful in burritos or tacos. We LOVE having a burrito bowl and having guests each bring one component and then let everyone build their own. FUN!
Prep Time4 hours
Cook Time2 hours
Total Time6 hours
Course: Entree
Cuisine: American / Mexican
Servings: 8
Calories: 613kcal
Author: Kris Longwell

Equipment

  • Grill, gas or charcoal, or skillet

Ingredients

Make Ahead (and then reheat while making the chicken)

Make Ahead (no need to reheat)

For the Chicken

  • ½ cup pineapple juice
  • 3 cloves garlic minced
  • 1 chipotle pepper chopped
  • 1 tablespoon adobo sauce from the can of chipotles
  • 3 tablespoon vegetable oil divided
  • ¼ cup white distilled vinegar
  • 2 teaspoon chili powder
  • 2 teaspoon cumin ground
  • 1 teaspoon oregano dried
  • 1 teaspoon Kosher salt plus more for finishing the chicken
  • ½ teaspoon black pepper
  • 2 lbs chicken thighs boneless, skinless

Soon Before Serving

  • 3 cups Guacamole
  • 2 cups Mexican cheese shredded, Chihuahua, Monterrey Jack, Cheddar
  • 3 cups green leaf lettuce chopped
  • 3 cups Mexican crema or sour cream

Instructions

Do Ahead

  • Prepare the roasted tomato salsa, salsa verde, and skillet-roasted corn salsa. Refrigerate until ready to serve.
  • Make the cilantro rice and Mexican beans. Reheat as the chicken is being prepared. You may need to add a little more to either dish if a little dry.
  • Place the chicken in a large baggie (or dish). Pour the marinade all over the chicken, and carefully press the air out of the baggie (if using). Use your hands to massage the marinade into the chicken all over. Place in the fridge for 1 to 8 hours (6 to 8 hours is best).

Prepare the Chicken

  • In a medium bowl, whisk together 2 tablespoon of the vegetable oil with all of the other ingredients except the chicken.
  • Fire up your grill to medium-high heat.
  • Remove the chicken from the bag (or dish). Place on the grill and cook until fully cooked (internal temperature of 165°F), turning a couple times. The chicken should be nice and charred in a few places.
  • Place on a cutting board and cut into bite-sized pieces. Sprinkle a little more salt all over the chicken. Set aside (keep warm in a low-temp oven, if possible).

Soon Before Serving

  • Make the guacamole, and get the lettuce, cheese, and Mexican crema prepped and ready to be served. Place the other bowl items in serving dishes as well.

How To Build the Bowls

  • In a bowl, add a layer of rice, then a layer of beans, then chicken. On top of the chicken add the salsas. Then a layer of lettuce and cheese. Top with guacamole and Mexican crema.

Video

Notes

See the video near the top of the blog post for visual guidance.  If you like the video, please subscribed to our YouTube channel.
The rice, beans, and chicken can all be made up to 3 days in advance.   
The 3 salsas can be made up to 5 days in advance.
Make the guacamole, and prep the lettuce, cheese, and Mexican crema (or sour cream) just before serving. 
All of this makes a wonderful burrito bowl party!  Have guests each bring 1 component of the bowl!

Nutrition

Calories: 613kcal | Carbohydrates: 22g | Protein: 30g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 1100mg | Potassium: 903mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2326IU | Vitamin C: 15mg | Calcium: 370mg | Iron: 2mg

Roasted Tomato Salsa

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In our books, a quality salsa is essential for Tex-Mex, Mexican, and Latin cuisine. We love our Homemade Mango Salsa, Restaurant-Style Salsa, Salsa Verde, and even Skillet-Roasted Corn Salsa. This Roasted Tomato Salsa is deep in flavor and so simple to prepare. Serve with homemade flour tortillas or corn tortillas!

A colorful condiment bowl filled with roasted tomato salsa surrounded by tomatoes, corn tortilla chips, and a wedge of white onion.
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🍅 The Ingredients

With just a handful of fresh, simple ingredients—ripe tomatoes, serrano pepper, onion, garlic, cilantro, lime, and salt—this salsa delivers an amazingly authentic, vibrant flavor that tastes straight from a Mexican kitchen. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for roasted tomato salsa on a grey wooden background including whole tomatoes, serrano pepper, onion, garlic, cilantro, lime, and salt.

🌶️ Variations and Substitutions

  • Tomatoes: Use Roma or plum tomatoes for a thicker salsa, or vine-ripened tomatoes for a juicier, sweeter flavor. (Note: roasting fresh tomatoes intensifies their flavor and adds natural sweetness.)
  • Serrano pepper: Swap with a jalapeño for milder heat or add extra serranos for a spicier salsa. Remove the seeds and membranes to reduce heat while keeping flavor. (Note: roasting the chile mellows its spice and adds smokiness.)
  • White onion: You can use yellow onion for a stronger bite or red onion for a bit of color and sweetness.
  • Garlic: Fresh cloves are best, but roasted garlic adds a deeper, sweeter flavor if you prefer a milder garlic note.
  • Cilantro: If you’re not a fan, try flat-leaf parsley or fresh oregano for herbal brightness. (Note: add cilantro after blending to preserve its fresh flavor.)
  • Lime juice: Substitute with lemon juice or a splash of apple cider vinegar if limes aren’t available. Adjust to taste for brightness.
  • Salt: Start with less and adjust after blending—especially if serving with salted chips. (Note: salt enhances the roasted tomato and chile flavors, so don’t skip it.)

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

🔥 Tips and Tricks for Perfect Roasted Tomato Salsa

  • Roast until charred: Place tomatoes, onion, garlic, and the serrano pepper under the broiler or on a hot skillet until they’re blistered and slightly blackened. That char adds deep, smoky flavor—the key to authentic taste.
  • Don’t over-roast garlic: Remove the garlic cloves once golden and soft; if they burn, they’ll turn bitter.
  • Cool before blending: Let the roasted ingredients cool for a few minutes before blending—this helps the flavors settle and prevents a watery texture.
  • Pulse, don’t puree: For a rustic, restaurant-style salsa, pulse in a food processor or blender just until chunky. Over-blending can make it too smooth.
  • Adjust the heat: Taste after blending—add more roasted chile or a pinch of cayenne if you want extra spice.
  • Season last: Add lime juice and salt after blending and tasting. The acidity and salt balance the roasted sweetness of the tomatoes.
  • Let it rest: Chill the salsa for at least 30 minutes before serving. The flavors meld and deepen as it sits.
  • Storage tip: Store in an airtight container in the fridge for up to 5 days. The flavor actually improves after a few hours.

How To Make Roasted Tomato Salsa

A person holding an aluminum foil-lined baking sheet the is holding tomatoes that have been quartered, two serrano peppers, and a quarter of a white onion.
  1. Step 1: Turn you broiler on HIGH. Place the tomatoes, pepper(s), and onion on a baking sheet lined with foil and broil about 6 inches under the heating element.
A person using a pair of tongs to flip over vegetables that are being roasted on a baking rack on a baking sheet that has been lined with aluminum foil.
  1. Step 2: Flip the veggies after about 4 minutes.
A person holding a baking sheet lined with aluminum foil and is holding roasted tomatoes, peppers, and white onion.
  1. Step 3: Roast until charred in spots.
A person transferring chopped cilantro into a blender that is filled with roasted tomatoes, onions, peppers, and garlic.
  1. Step 4: Let the roasted veggies cool a bit. Remove the seeds from the pepper(s) and place all ingredients into your blender.
A person holding on to the handle of a blender that is filled with freshly puréed roasted tomato salsa.
  1. Step 5: Pulse until desired consistency is reached.
A person pouring roasted tomato salsa from a blender into a festive salsa bowl that is resting on a wooden cutting board.
  1. Step 6: Taste and add more salt and/or lime juice, if needed. Serve warm or at room temperature.

Expert Tip

1 serrano pepper provides enough spice to feel it on the backend as you swallow it down with a chip. However, if you prefer very little spice, then go with half of a serrano. Extra spicy? Go with 2 or 3 for super spicy. Remember to remove most of the seeds, unless you want extra heat.

🌮 How to Serve

Expert Tip

This salsa is often served chilled or at room temperature, but it’s really amazing served warm, too.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Roasted Tomato Salsa ahead of time?

Yes! It actually tastes better after a few hours as the flavors meld. Store it in the refrigerator for up to 5 days in an airtight container.

How spicy is Roasted Tomato Salsa?

t has a moderate heat from the serrano pepper, but you can easily adjust it—use half a pepper for mild heat or add an extra one for more spice.

Can I freeze Roasted Tomato Salsa?

You can, but the texture will soften slightly once thawed. It’s best enjoyed fresh or refrigerated for a few days.

What’s the best way to roast the ingredients for Roasted Tomato Salsa?

Broil or pan-roast the tomatoes, onion, garlic, and serrano until blistered and lightly charred. This brings out their natural sweetness and smoky flavor.

A person raising a triangular corn tortilla chip from a festive bowl filled with roasted tomato salsa.

💃🏻 More Amazing Recipes with Salsa

Ready to make some of the best salsa this side of the Alamo? 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 festive bowl filled with roasted tomato salsa surrounded by corn tortilla chips.
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Roasted Tomato Salsa

Roasted Tomato Salsa is a deeply flavorful salsa that comes together in no time at all. You can roast the veggies under the broiler, or also out on the grill, or in a cast-iron skillet. Roasting concentrates the flavors and gives a slightly smokey taste. Perfect for TexMex or serving at parties!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Appetizer
Cuisine: Tex-Mex, Mexican
Servings: 8
Calories: 12kcal
Author: Kris Longwell

Equipment

  • 1 Blender, food processor, or forks/masher

Ingredients

  • 3 medium ripe tomatoes halved, or quartered
  • ¼ large onion skin removed
  • 1 serrano peppers ½ for mild, 1 for medium, 2 for extra spicy
  • ¼ cup cilantro chopped
  • 2 cloves garlic minced
  • 1½ teaspoon Kosher salt

Instructions

  • Preheat broiler to HIGH.
  • Place tomatoes, onion, and peppers on a baking sheet lined with foil. Place on a rack about 6 inches below the heating element. Roast for about 8 minutes, flipping the veggies halfway through. Keep an eye on them, don't let them burn!
    3 medium ripe tomatoes, ¼ large onion, 1 serrano peppers
  • Use a pair of tongs to transfer the roasted vegetables from the baking sheet into a blender or food processor. Add the cilantro, garlic, and salt and blend/process on Purée/High for about 30 seconds. Less for more chunky, or more for a smooth salsa. Taste and add more salt and/or lime, if needed.
    ¼ cup cilantro, 2 cloves garlic, 1½ teaspoon Kosher salt
  • Serve immediately warm, or store in an air-tight container and serve either chilled or room temperature.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Instead of roasting under a broiler, you can also grill the veggies on a grilling rack, over direct high heat, for about 10 minutes, turning every now and then, until nicely browned and charred in spots.   You could also use a heavy-duty skillet, such as a cast-iron skillet.  Heat the skillet over high heat and toast the veggies until softened and brown in spots, about 5 to 8 minutes. 
The salsa will keep covered in the fridge for up to 5 to 7 days.  It freezes for up to 2 months.  
It’s great served chilled or room temp, but also warmed. 

Nutrition

Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 439mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 432IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg

Salsa Verde

by 1 Comment

We are salsa fanatics, and this is one of our all-time favorites.

Salsa is such a wonderful addition to your favorite TexMex and Mexican dishes, but also to have on hand for parties, game-day, or just relaxing on a weekend.  This comes together in about 15 minutes and is delicious served room temp or we think even better, warmed. 

A person dipping a corn tortilla chip into a festive bowl filled with salsa verde.

How To Make Salsa Verde

Verde means ‘green’ in numerous languages including Spanish, Portuguese, Italian, and Romanian.

To us, it just means a deliciously fresh-tasting salsa or sauce.

You won’t believe how easy it is to bring it all together. All you need is a grill, a blender, and about 15 minutes!

 

Preparing the Vegetables

We’re going to start off by roasting tomatillos and green peppers, such as a serrano.

Tomatillos are mild in taste and roast beautifully. They can be found in the produce section of most well-stocked supermarkets.

EXPERT TIP: Tomatillos are critical to making salsa verde. If you can’t locate any, we suggest purchasing a nice quality bottle (or canned) version which can usually be found in the Hispanic section of your market.

Place the tomatillos and serrano peppers on a grill pan and place over direct heat. Cook for about 8 minutes, turning occasionally until browned and lightly charred. If you don’t have a grill pan, you can simply roast the vegetables under the broiler on HIGH for about 8 minutes.

A circular grill pan filled with tomatillos and a serrano pepper that have been roasted and lightly charred.

Place the roasted tomatillos and peppers in a blender along with minced garlic, fresh cilantro, and salt in a blender or food processor.

Purée or Process until smooth.

EXPERT TIP: Salsa verde can be as spicy, or as mild, as you prefer. A simple guide for using peppers. 1 serrano or half of a jalapeno (with seeds removed) is mild. 2 serranos or 1 whole jalapeno is medium. 3 serranos and 1½ more jalapenos will give you a spicy salsa. Remember, the seeds and the ribs within the peppers deliver heat. Keep them in or remove them, according to your tastes.

A person holding onto the lid of a blender that is filled with puréed salsa verde.

When To Serve Salsa Verde

Think of this green salsa as you would any type of salsa, such as roasted tomato salsa, restaurant-style, skillet-roasted corn salsa, or even homemade mango salsa.

We serve this with our TexMex tacos, chicken burrito bowl, or even at a party or game day. It’s also amazing when served warm with warm homemade flour tortillas.

Of course, this salsa with a bowl of corn tortilla chips couldn’t be better!

A festive bowl filled with salsa verde and surrounded by corn tortilla chips.

Ready to make the best green salsa this side of San Antonio? Go for it!

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

A festive bowl filled with salsa verde and surrounded by corn tortilla chips.
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Salsa Verde

Salsa Verde is a green salsa that can be as spicy or as mild as you desire. So fresh, simple, and just delicious. And it comes together in about 15 minutes!
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Appetizer
Cuisine: Mexican / TexMex
Servings: 8
Calories: 14kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 lb tomatillos outer husk removed
  • 1 serrano pepper or 2 for medium heat, 3 for spicy
  • 2 cloves garlic minced
  • ¼ cup cilantro fresh, chopped
  • 1 teaspoon Kosher salt heaping
  • ¼ cup yellow onion finely chopped

Instructions

  • Turn your grill to medium-high heat.
  • Place the husked tomatillos and pepper(s) on a grill rack. Place over direct heat on the grill and roast, turning occasionally, until browned and lightly charred in places, about 8 minutes.
  • Use a pair of tongs to transfer the roasted tomatillos to a blender. Use a small knife to cut away the stem of the pepper(s) and cut them in half, removing the seeds and ribs. Place the pepper(s) with the tomatillos in the blender.
  • Add the minced garlic, cilantro, and salt. Purée until smooth, about 30 seconds to 1 minute.
  • Serve warm, or cover and chill and then serve chilled or at room temperature.

Video

Notes

Tomatillos can be found in the produce section of most well-stocked supermarkets or at produce markets.  Tomatillos are a critical ingredient for salsa verde.  If you can't find fresh, then we recommend purchasing bottled or canned green salsa (or preferably salsa verde or verde sauce) that can be found in the Hispanic section of most markets.  
One serrano pepper (roasted) will produce a mild salsa.  Two peppers: Medium.  Three or more: Spicy.  Jalapenos (fresh or pickled) can be substituted.  See the blog post for exact measurements if using jalapenos. 
This salsa is great served room temperature or chilled, but we really love it served warm.
The salsa will keep covered in the fridge for up to 10 days and it freezes beautifully for up to 2 months. 

Nutrition

Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 294mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 513IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg

Baked Honey Mustard Chicken

by 6 Comments

Everyone is always looking for a new chicken dinner that truly is a winner. Guess what? Here it is.

This dish just works on so many levels. First and foremost, it’s incredibly tasty, juicy, and always a family favorite. Almost just as wonderful is how simple it is to prepare. From start to finish, this chicken dinner is on the table in about 45 minutes (with very little prep work).

How To Make Baked Honey Mustard Chicken

This recipe is extremely adaptable to whatever ingredients you have on hand.

The sauce can even be made hours in advance so all you have to do is pour it over the chicken, cover it, and bake.

Depending on the size of your chicken breasts, you can let them marinate for up to 12 hours (or overnight). Smaller pieces should marinate no longer than 6 hours (it’s okay to pour the sauce directly over the chicken and then bake immediately).

A white oval platter filled with layers of sliced baked honey mustard chicken garnished with sprigs of fresh parsley.

The Best Way To Cook Chicken Breasts

There are multiple methods for cooking chicken breasts. Here are some of our favorites:

Oven-Baked: This method is simple, and we honestly feel produces the most consistently juicy meat. Start by covering the dish with foil, bake for 20 to 30 minutes (depending on the size of the breasts) at 400°F, uncover, and finish off uncovered for another 10 to 15 minutes.
Grilling: This is another favorite method of ours. Super simple, and you’ll get that lovely smoky taste from the grill. Simply heat your grill to medium-high heat and place the breasts over direct heat. Grill, turning about every 5 minutes, until nicely charred and fully cooked (165°F). We don’t think the chicken is as juicy as oven-baked, but you get added flavor from the smoky grill.
Air Fry: Another fast and simple way to prepare chicken breasts. Brush the glaze all over the chicken breasts and then place them in an oiled baking dish and cook at 350°F for 20 minutes. We feel this produces the least juicy chicken, but the ease of cooking in the air fryer is very tempting.

EXPERT TIP: This step is not 100% necessary, but we find searing the breasts first locks in flavor and juiciness. Simply brush a little olive oil all over the breasts, liberally salt and pepper all over, and then sear until lightly browned on both sides. If you’re crunched for time, skip this step.

Two large chicken breasts that are being seared in a black non-stick skillet over a gas stove.

The Ingredients You Will Need

In addition to the chicken breasts that we season with salt, pepper, and brush with olive oil, you’ll need some variation of the following ingredients to make the most amazing honey mustard glaze.

  • Stone Ground Mustard
  • Yellow Mustard
  • Honey
  • Italian Dressing
  • Garlic Powder
  • Dried Oregano

You can really go with any type of mustard, and there are plenty to choose from. Learn more about all types of mustards here.

We find the stone ground lends an extra punch of flavor, but not too much. It is combined with more yellow mustard, which produces the most amazing taste and texture. Of course, you could also go with Dijon, spicy brown, Creole, or any combination of your favorite mustards!

EXPERT TIP: The addition of Italian dressing gives this glaze a depth of flavor that is just spectacular. Of course, our homemade Italian dressing is wonderful, but you can certainly go with good-quality store-bought dressing and have stellar results.

A bowl filled with honey mustard sauce being poured over seared chicken breasts in a white baking dish.

We use a 9″x13″ baking dish to prepare our Baked Honey Mustard Chicken.

Lightly grease the dish with cooking spray, and then place the seared and seasoned chicken breasts in a flat row. Try not to have them overlap too much.

Pour the sauce directly over them, bake them covered at 400°F for 25 to 30 minutes, and then uncover for another 10 to 15 minutes.

EXPERT TIP: You’ll want the chicken to reach an internal temperature of 160°F. The chicken will rise another 5 degrees after you remove it from the oven. An instant-read thermometer ensures you’ve cooked your chicken perfectly.

A white 9 by 13-inch baking dish filled with three whole boneless skinless chicken breasts baked with a honey mustard sauce on them.

How To Serve Baked Honey Mustard Chicken

This really is the ultimate weeknight dinner; however, it is so juicy and delicious that it is perfect for serving to guests, too.

Our favorite sides include:

Maple Glazed Carrots
Roasted Broccoli with a Kick
Yellow Squash Casserole
Sautéed Mushrooms
Roasted Potatoes in Foil

EXPERT TIP: Three large chicken breasts (totaling 1½ to 2½ lbs) will easily feed a family of four. We slice the breasts into strips and drizzle that amazing sauce over the top. Leave some of the sauce for passing at the table.

A white dinner plate filled with slices of baked honey mustard chicken, sliced carrots, rice pilaf, next to a gold fork and a glass of iced tea.

Everyone is looking for a fabulous new chicken recipe, right?

Well, folks, we can safely say this is one of the best we’ve ever tried and served.

You’ll love how easy it is to prepare, and your loved ones will love how juicy and delicious it is!

A white dinner plate filled with 5 slices of cut baked honey mustard chicken sitting next to sliced carrots and rice pilaf also on the plate.

Ready to make a chicken dinner that everyone will be requesting time and time again? Go for it!

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

A white dinner plate filled with 5 slices of cut baked honey mustard chicken sitting next to sliced carrots and rice pilaf also on the plate.
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5 from 1 vote

Baked Honey Mustard Chicken

Baked Honey Mustard Chicken is one of the best weeknight dinners of all time. Go with boneless skinless chicken breasts, and you and your family won't believe how juicy and deeply flavorful the dish is. And it's ready in under an hour!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 426kcal
Author: Kris Longwell

Equipment

  • 9"x13" baking dish

Ingredients

  • 2 lbs chicken breasts boneless, skinless
  • 2 tbs olive oil divided
  • Salt and pepper
  • Cooking spray

For the Honey Mustard Glaze/Sauce

  • ¼ cup yellow mustard
  • ¼ cup stone-ground mustard
  • ¼ cup honey
  • 2 tablespoon Italian dressing
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano dried
  • parsley fresh, chopped, for garnish (optional)

Instructions

  • Preheat oven to 400°F.
  • Brush about 1 tablespoon of olive oil all over the chicken breasts. Liberally salt and pepper the chicken all over.
    2 lbs chicken breasts, 2 tbs olive oil, Salt and pepper
  • Heat the remaining tablespoon of oil in a large skillet (preferably non-stick) or medium-high heat. Add the chicken breasts (working in batches, if necessary), and cook until lightly browned on both sides. The chicken will not be cooked through at this point.
    Cooking spray
  • Lightly spray the baking dish with cooking spray or a small amount of oil.
  • Place the chicken breasts in the bottom of the dish. It's okay if they overlap slightly.
  • In a separate bowl, mix the honey mustard sauce ingredients until fully combined. Pour the sauce all over the top of the chicken. Cover with foil and bake in the oven for 25 minutes (if using extra-large chicken breasts, let them bake for 30 minutes). Uncover and continue baking until an internal temperature reaches 160 to 165°F.
    ¼ cup yellow mustard, ¼ cup stone-ground mustard, ¼ cup honey, 2 tablespoon Italian dressing, 1 teaspoon garlic powder, 1 teaspoon oregano
  • Remove the chicken and let it rest for about 5 to 10 minutes. The chicken's temperature will rise another 5 degrees. Either slice and serve, or serve each breast whole. If desired, drizzle sauce over the chicken and pass extra at the table. Garnish with chopped Italian parsley, if desired.
    parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Three 8 to 10-ounce chicken breasts will easily feed a family of four.  We slice them into medallions for easy serving.  Or, serve each breast whole.  Be sure to pass the sauce when serving. 
Boneless, skinless chicken thighs can be substituted in place of the breasts.    They will only take about a total of 20 to 25 minutes.  If serving bone-in, you'll need to increase the baking time by another 15 to 20 minutes.  An instant-read thermometer is critical in ensuring you've reached an internal temperature of 160 to 165°F. 
Any leftover chicken will keep covered in the fridge for up to 5 to 6 days and can be frozen for up to 2 months. 

Nutrition

Calories: 426kcal | Carbohydrates: 21g | Protein: 50g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 687mg | Potassium: 914mg | Fiber: 1g | Sugar: 18g | Vitamin A: 101IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg

Homemade French Onion Soup

by 9 Comments

There is nothing more comforting than a bowl of Homemade French Onion Soup, but the secret to a truly restaurant-quality result lies in the foundation. While store-bought broth works in a pinch, using a rich, homemade beef stock takes this dish to the next level with its deep, savory complexity. Paired with perfectly caramelized onions and bubbly Gruyère, this recipe is the ultimate labor of love for any home cook.

Two white soup bowl filled with homemade French onion soup with slices of a toasted baguette nearby.

🧅 The Ingredients

This recipe transforms a handful of simple, high-quality staples into a sophisticated masterpiece by balancing slow-cooked aromatics and a rich, artisanal base with fresh herbs and a decadent, melted finish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade French onion soup on a grey wooden background including beef stock, onions, white wine, butter, Gruyere cheese, fresh thyme, a baguette, and salt.

📝 Ingredient Notes with Substitutions and Variations

  • Unsalted Butter: Using unsalted butter allows you to control the sodium levels perfectly. If you only have salted butter on hand, simply reduce the amount of added Kosher salt later in the recipe. For a dairy-free option, a high-quality olive oil can be used to caramelize the onions.
  • Yellow Onions: These are the gold standard for French Onion Soup because they have a high sugar content for caramelizing but maintain a savory edge. You can substitute sweet onions (like Vidalia) for a milder flavor or use a mix of yellow onions and shallots for added complexity.
  • Dry White Wine: The acidity in the wine helps deglaze the pan and balances the richness of the beef stock. If you prefer not to use wine, you can substitute it with an equal amount of beef stock plus a tablespoon of white wine vinegar or apple cider vinegar. For a more traditional, deeper flavor, try using dry Sherry or Brandy.
  • Homemade Beef Stock: This is the star of the show; the gelatin and depth from homemade stock provide a mouthfeel that store-bought versions can’t match. If you must use store-bought, look for “low-sodium beef bone broth” to get as close to that homemade richness as possible.
  • Fresh Thyme: Fresh herbs provide a bright, earthy aroma. If you only have dried thyme, use about one-third of the amount called for, as dried herbs are more concentrated.
  • Sliced Baguette: A day-old or “stale” baguette is actually better here, as it stands up to the liquid without becoming immediately soggy. Sourdough slices make an excellent tangy alternative.
  • Gruyère Cheese: Known for its nutty flavor and incredible melting properties, Gruyère is the classic choice. If it’s unavailable, Swiss, Emmental, or a sharp Comté are the best substitutes. For an extra flavor punch, try mixing in a little grated Parmesan.

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

🔥 Tips and Tricks for the Perfect French Onion Soup

  • Patience is the Secret Ingredient: True caramelization cannot be rushed. Plan to spend at least 45 to 60 minutes cooking the onions over medium-low heat. You are looking for a deep mahogany color, not just a golden brown, to achieve that signature sweet and savory depth.
  • Don’t Fear the “Fond”: As the onions cook, a brown film (called the fond) will form on the bottom of the pot. This is flavor gold! When you deglaze with the white wine, use a wooden spoon to scrape every bit of it into the liquid.
  • Double-Toast the Bread: To prevent the baguette from becoming immediately mushy, toast the slices in the oven until they are very crisp (almost like a large crouton) before placing them on top of the soup.
  • Use a Heavy-Bottomed Pot: A Dutch oven or a heavy stainless steel pot is ideal for this recipe. It distributes heat more evenly than thin pots, which helps prevent the onions from scorching or burning in spots.
  • Uniform Slicing: Try to slice your onions to a consistent thickness (about ⅛ inch). This ensures they all caramelize at the same rate, preventing small pieces from burning while larger pieces are still raw.
  • Watch the Broiler Closely: When it’s time to melt the Gruyère, stay by the oven. Cheese can go from perfectly bubbly and browned to burnt in a matter of seconds.
  • Season at the Very End: Because the beef stock reduces slightly and the Gruyère cheese adds a significant amount of salt, wait until the soup is finished simmering before doing your final taste test and adding your Kosher salt.

👩🏼‍🍳 How To Make Homemade French Onion Soup

A person using a wooden spoon to stir pads of butter that are being melted in a large Dutch oven on a gas stove.
  1. Step 1: Melt the butter in a large, heavy pot over medium heat.
An overhead view of a large Dutch oven filled with sliced onions.
  1. Step 2: Add the onions and stir to coat with the butter. Stir them at least every 15 minutes.
A large wooden spoon being used to stir deeply caramelized onions in a large Dutch oven on a gas stove.
  1. Step 3: Continue to sauté the onions until they are caramelized and a deep brown, usually about 50 minutes.
A person pouring white wine from a small glass carafe into a large Dutch oven that is filled with deeply caramelized onions simmering over a gas stove.
  1. Step 4: Stir in the wine and simmer for 4 to 5 minutes.
A person pouring homemade beef stock from a large glass measuring cup into a Dutch oven that is filled with deeply caramelized onions.
  1. Step 5: Stir in the beef stock, thyme, and salt. Simmer for 15 minutes. Taste and add more salt, if needed.
A person using a large wooden ladle to transfer homemade French onion soup from a large Dutch oven into a white soup bowl.
  1. Step 6: Ladle the soup into a heatproof soup bowl.
A person placing a slice of toasted baguette over the top of homemade French onion soup in a white soup bowl.
  1. Step 7: Top the soup bowls with lightly toasted baguette slices.
A person placing shredded Gruyere cheese over the top of three toasted baguette slices that are resting on the surface of a bowl of homemade French onion soup.
  1. Step 8: Top each bowl with a handful of shredded Gruyere cheese.
A person wearing oven mitt holding a baking sheet that has two soup bowls that are filled with homemade French onion soup that have just been under the broiler to melt the cheese.
  1. Step 9: Broil until the cheese is melted and bubbly (Keep an eye on it. Don’t let it burn!)
An overhead view of a soup bowl filled with homemade French onion soup with toasted baguette slices resting next to the bowl.
  1. Step 10: Garnish with fresh thyme and serve at once!

Expert Tip: The Water Deglazing Technique

To achieve a perfectly uniform, deep mahogany caramelization without scorching the onions, keep a small cup of water nearby while they cook. If the bottom of the pot begins to brown too quickly or the onions look dry, stir in a tablespoon of water to release the “fond” (the flavorful brown bits) back into the onions; repeating this process several times creates a much richer, jam-like consistency and a more complex flavor profile than simply letting them sit.

🔥 How to Serve

  • Use Oven-Safe Crocks: For the most authentic experience, ladle the hot soup into individual oven-safe ceramic crocks or ramekins. This allows you to melt the cheese directly on top under the broiler.
  • The “Lid” of Cheese: Place one or two toasted baguette slices on top of the soup, then generously cover them with grated Gruyère. Ensure the cheese reaches the edges of the bowl to create a sealed “crust” that stays bubbly and hot.
  • Broil to Perfection: Place the crocks on a sturdy baking sheet and broil for 2–4 minutes. Watch closely until the cheese is melted, golden-brown, and beginning to blister.
  • Garnish with Freshness: Sprinkle a few fresh thyme leaves over the melted cheese immediately after removing the soup from the oven for a pop of color and a fresh herbal aroma.
  • Pair with a Light Salad: Because this soup is incredibly rich and savory, it pairs beautifully with a crisp green salad tossed in a bright lemon vinaigrette to cleanse the palate.
  • Mind the Heat: Remember that the bowls will be extremely hot! Serve them on top of a small plate lined with a napkin to prevent the crock from sliding and to protect your table.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Homemade French Onion Soup ahead of time?

Yes, the base of the soup can be prepared up to three days in advance and stored in the refrigerator. Simply reheat it on the stovetop and add the toasted baguette and cheese just before serving to ensure the topping stays crisp.

What is the best onion to use for Homemade French Onion Soup?

Yellow onions are the preferred choice because they have a high sugar content for caramelization while maintaining a bold, savory flavor. You can also use a mix of yellow and red onions for a slightly different depth of color and sweetness.

Can I freeze Homemade French Onion Soup?

The liquid base and caramelized onions freeze beautifully for up to three months in an airtight container. For the best results, freeze the soup without the bread or cheese, adding those fresh when you are ready to thaw and enjoy.

How do I prevent the bread from getting too soggy in Homemade French Onion Soup?

Toasting the baguette slices until they are completely dry and crisp—almost like a large crouton—helps them stand up to the liquid. Additionally, creating a thick layer of melted cheese over the top acts as a shield to protect the bread’s texture.

What is a good non-alcoholic substitute for wine in Homemade French Onion Soup?

You can replace the wine with an equal amount of extra beef stock and a tablespoon of balsamic or sherry vinegar. This provides the necessary acidity to balance the sweetness of the onions and the richness of the broth.

A person using a spoon to lift melty cheese and caramelized onions from a bowl filled with homemade French onion soup.

🥣 Other Classic Soup Recipes

Ready to make the most comforting soup this side of Paris? Go for it!

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

A white bowl with two handles filled with French onion soup topped with toasted bread and melted cheese.
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5 from 1 vote

Homemade French Onion Soup

This is comfort at its best. You just can't do better than French Onion Soup…with homemade beef stock, caramelized onions, and Gruyere cheese…oh yes.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Soup
Cuisine: French
Servings: 8 people
Calories: 382kcal
Author: Kris Longwell

Equipment

  • Large pot for caramelizing onions, i.e., Dutch oven

Ingredients

  • 8 tablespoon unsalted butter 1 stick
  • 6 medium yellow onions sliced
  • ½ cup dry white wine
  • 8 cups beef stock
  • 1 tablespoon thyme chopped, plus a little extra for garnish
  • 1 tablespoon Kosher salt
  • 6 slices bread i.e., from a baguette, toasted
  • 2 cups Gruyere cheese shredded or sliced
  • 2 tablespoon thyme fresh, chopped, for garnish

Instructions

  • Melt the butter in a large pot (Dutch oven works very well) over medium heat.
    8 tablespoon unsalted butter
  • Add the onions.
    6 medium yellow onions
  • Stir frequently (every 10 to 15 minutes) for about 1 hour until the onions turn a dark brown color.
  • Add the wine and scrape (deglaze) the bottom of the pan with a spatula. Bring to a strong simmer for 4 to 5 minutes.
    ½ cup dry white wine
  • Add stock, thyme, and salt. Bring to a simmer for 15 minutes. Taste, and add more salt, if necessary.
    8 cups beef stock, 1 tablespoon thyme, 1 tablespoon Kosher salt
  • Turn on the broiler. Ladle the soup into bowls.
  • Add a toasted piece of bread on top of the soup, and then place a handful of grated Gruyere cheese over the top.
    6 slices bread, 2 cups Gruyere cheese
  • Place under the broiler and cook for a few minutes, until cheese is golden on top (keep an eye on it, don't let it burn!).
  • Remove from oven and garnish with chopped thyme. Serve at once.
    2 tablespoon thyme

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Don’t skip caramelizing the onions.  It’s critical to the classic taste.  The homemade beef stock really puts the soup over the top, but good-quality purchased beef stock will still yield a delicious soup.  You could add 1 tablespoon of purchased beef demi-glace for a deeply flavorful soup.
The homemade beef stock can be made weeks in advance. It freezes beautifully. 
Leftover soup will keep covered in the fridge for up to 5 days. It freezes nicely for up to 2 to 3 months. 

Nutrition

Calories: 382kcal | Carbohydrates: 24g | Protein: 18g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1574mg | Potassium: 689mg | Fiber: 3g | Sugar: 8g | Vitamin A: 707IU | Vitamin C: 10mg | Calcium: 416mg | Iron: 2mg

POST UPDATE: This recipe was originally published in November 2017, but was updated with improved tweaks to the recipes with new tips and photography, and a fabulous new video in January 2022.

Vegetable Stir-Fry

by 6 Comments

This is one of those dishes that happen to be very low calories, but extremely big in taste.  And that’s no joke!

We love all kinds of Asian cuisine, especially stir-fry. The sauce is classic Chinese and the vegetables are crisp, delicious, and so healthy! And, of course, it all comes together in a matter of minutes!  You can adapt the recipe to your favorite vegetables and those you have on hand. So much to love about this dish!

A white dinner plate filled with vegetable stir-fry over brown rice with two chop sticks sitting on the side.

How to Make Vegetable Stir-Fry

As mentioned, this stir-fry comes together very quickly.

You can easily prep all the veggies a day in advance which makes preparing the dish a snap.

And it is truly one of those meals that are as beautiful in presentation as it is in taste.

 

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

Which Veggies to Use

You really can’t go wrong when selecting veggies for vegetable stir-fry.

Here are our favorites:

  • Red, Yellow, and/or Green Bell Peppers
  • Brocolli florets
  • Carrots
  • Sugar snap peas
  • Mushrooms

Other delicious ingredients to include:

  • Tofu, firm
  • Water chestnuts, sliced
  • Bamboo shoots
  • Baby Corn
  • Napa cabbage
  • Bok choy

EXPERT TIP: Stir-frying is a method of cooking over very high heat. This is great for numerous reasons, including cooking at high heat quickly cooks the vegetables and proteins and retains much of the nutritional value. Also, the dish comes together very quickly. For this reason, it is extremely important to have your mise en place all set, meaning be sure to have all of your ingredients prepped and ready to go before you start to stir-fry.

We love to start by quickly cooking fresh garlic and ginger in a little bit of extra-virgin olive oil. This only takes about 30 seconds.

Minced garlic and fresh ginger being stirred fried in a black wok with a wooden spatula.

Once the garlic and ginger start to turn a light brown (after about 30 seconds), it’s time to add in all of the other vegetables.

You’ll want to stir-fry the veggies just until they begin to soften, once you add the sauce, they will soften even more.

EXPERT TIP: When you add all of the vegetables into the wok, it may seem like there are too many. Don’t worry, as the ingredients cook, they will reduce some in size. Don’t overcook, though! You want the veggies to remain crisp and bright in color.

A large black wok over a gas flame on a stove with vegetable stir-fry cooking inside it.

The Perfect Stir-Fry Sauce

This sauce is classic Chinese and really brings everything together beautifully.

We go with a combination of vegetable broth, oyster sauce, soy sauce, brown sugar, sesame oil, rice vinegar, and cornstarch.

EXPERT TIP: To keep this stir-fry 100% vegetarian and vegan, substitute hoisin sauce for the oyster sauce. You’ll still get that classic flavor. If you can’t find rice vinegar or rice wine vinegar, either omit it, or substitute white vinegar, apple cider vinegar, or distilled white vinegar.

Pour the sauce in, bring it to a quick boil, and then stir for about 1 minute. That’s all there is to it!

An Asian stir-fry sauce being poured into a wok filled with vegetable stir-fry.

Vegetable Stir-Fry FAQs

Do I have to use a wok to stir-fry? Absolutely not! This dish will come together beautifully in a nice large skillet. Be sure to go with one that will hold all the vegetables.
How many calories are in Vegetable Stir-Fry? Not a lot! Only 245 calories. We serve it over steamed brown rice. Healthy and so delicious. If you want additional soy sauce, consider low sodium.
Can it be made in advance? We definitely recommend prepping all of the ingredients in advance. You can even prep up to 24 hours in advance. Keep all the prepped veggies in a container with a lid in the fridge. Stir-fry just before serving.
Does it reheat well? Absolutely! In fact, you can even reheat in 30-second intervals on HIGH in your microwave. Leftovers will keep in the fridge for up to 5 days.

A black metal wok filled with vegetable stir-fry with a wooden spoon stuck in the side.

Other Classic Asian Dishes

We love all types of Asian cuisine, and here are some of our all-time favorites for you to try:

In the meantime, keep it super healthy with all that amazing stir-fry flavor!

A white circular plate filled with vegetable stir-fry with brown chop sticks sitting on the side of the bowl.

Ready to make one of the healthiest AND most delicious dishes in town? Go for it!

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

A white dinner plate filled with vegetable stir-fry over brown rice with two chop sticks sitting on the side.
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Vegetable Stir-Fry

Vegetable Stir-Fry is amazingly healthy but even more delicious. Go with your favorite veggies but be sure to have everything prepped and ready to go before you start stir-frying because it all comes together very quickly!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Entree
Cuisine: Chinese / American
Servings: 4
Calories: 176kcal
Author: Kris Longwell

Equipment

  • 1 Wok, or large skillet/saucepan

Ingredients

For the Sauce

  • ½ cup vegetable stock
  • 3 tablespoon oyster sauce See NOTES
  • 2 tablespoon soy sauce low-sodium
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 tablespoon corn starch
  • ½ teaspoon pepper white or black

For the Stir-Fry

  • 2 tablespoon vegetable oil
  • 2 teaspoon ginger fresh, minced
  • 3 cloves garlic minced
  • 1 crown broccoli cut into bite-sized florets
  • 1 red bell pepper cored, seeded, and cut into strips
  • 1 yellow bell pepper cored, seeded, and cut into strips
  • ¾ cup carrots peeled and cut into strips or sliced
  • 10 oz sugar snap peas
  • 1 lb mushrooms button, quartered
  • 10 oz water chestnuts drained, roughly chopped
  • 1 tablespoon sesame seeds for garnish, optional
  • 2 tablespoon scallions sliced, for garnish, optional

Instructions

For The Sauce

  • In a small-medium bowl, mix all the ingredients together, making sure the corn starch has dissolved. Set aside.

For the Stir-Fry

  • Heat the oil in your wok (or large skillet) over high heat until shimmering.
  • Add the garlic and ginger and stir for 30 seconds.
  • Add the remaining vegetables and stir to coat. Continue cooking and stirring until the vegetables are just starting to turn soft and the mushrooms are starting to release their liquid, about 4 minutes.
  • Add the sauce into the wok and stir to combine. Bring to a quick boil and let cook for 1 minute, stirring often.
  • Remove from heat and serve at once, garnishing with sesame seeds and chopped scallions, if desired.

Video

Notes

See the video near the top of the blog post for visual guidance.  If you like the video, please subscribe to our YouTube channel.
If you don't have a wok, you can prepare the dish in a large skillet/saucepan.  Make sure it's large enough to hold all of the veggies.
It's super important to have all of your veggies prepped and everything measured out and ready to go before you start to stir-fry.  It all comes together very quickly so you won't have time to stop and prep or measure. 
Leftovers will keep in the fridge for up to 5 days.  
We love to serve this over steamed brown rice. 

Nutrition

Calories: 176kcal | Carbohydrates: 33g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1024mg | Potassium: 854mg | Fiber: 7g | Sugar: 13g | Vitamin A: 5852IU | Vitamin C: 143mg | Calcium: 85mg | Iron: 4mg

Homemade Monkey Bread

by 6 Comments

This is a sweet pull-apart bread that your loved ones will be talking about for months.

There is so much to love about this incredible bread. It’s somewhere in between cinnamon rolls, homemade bread, and a sticky dessert. But even better.  Perfect for the holidays, any special occasion, or just a fun weekend project.

An untouched circular loaf of homemade monkey bread on a circular white plate next to a couple mugs of coffee.

How To Make Homemade Monkey Bread

Making this from scratch is really not that difficult, you just need to give yourself some time.

Most of that time is allowing the dough to rise, twice. This means you can be doing other fun stuff while this is happening.

When you remove the pan from the bread, it is truly breathtaking.

 

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

What Kind Of Dough to Use

Many home cooks use canned biscuits or frozen dinner rolls when making monkey bread.

Although that’s still delicious, making the bread from scratch takes it all to the next level. There are different options when choosing yeast for baking, but for this recipe, we go with Instant Dry Yeast.

EXPERT TIP: You’ll want the dough to rise (or proof) in a warm, non-drafty area. The perfect place is your cool oven. Place it in the oven and turn on the interior light. That’s just enough warmth to facilitate rising dough.

A large ceramic bowl filled with risen bread dough.

Once the dough has doubled in size, it’s time to form the bread balls.

On a lightly floured surface, roll out the dough to a rough 12″x 15″ rectangle.

Melt half a stick of butter and mix together 1 cup of sugar with two teaspoons of ground cinnamon.

Pinch off a piece of dough somewhere between the size of a marble and a golf ball. Roll into a bowl, dip in the melted butter, roll in the sugar, and plop into a buttered bundt pan or angel food pan.

A person forming a ball of dough and then dipping into melted butter and then rolling it in a cinnamon and sugar mixture.

Once you used up all the dough, your pan will be filled about halfway.

Don’t worry, this is normal.

You’ll need to cover the pan with plastic wrap one more time, and let proof for another 60 to 90 minutes.

Uncooked balls of dough that are coated in butter and cinnamon sugar sitting in a greased bundt pan.

Making the Gooey Caramel Sauce

Near the end of the 2nd round of proofing, it’s time to make the super-easy sauce.

In a medium-sized saucepan, over medium heat, melt 1½ sticks (12 tbsp) of unsalted butter. Add ½ cup of dark brown sugar.

EXPERT TIP: Use a whisk to stir the brown sugar into the melted butter. Keep whisking and stirring until the butter is fully incorporated. It will eventually become a solid brown color (the yellow from the butter will no longer be visible).

Pour this over the risen bread balls and allow the sauce to seep down throughout the pan and on the sides.

Caramel sauce being poured from a saucepan onto a bundt pan filled with risen balls of bread dough.

When To Serve Monkey Bread

Monkey Bread made from scratch is truly something special.

Which means it’s perfect for serving on a special occasion.

Imagine serving this on Christmas morning. Or at a baby shower brunch. Or, just an easy-breezy Sunday morning.

EXPERT TIP: To serve this in the morning, allow the 2nd round of proofing to happen in the refrigerator overnight. Set out on the counter an hour before baking. And then bake about 45 minutes before serving.

A bundt pan filled with cooked monkey bread sitting on a baking rack.

Serving, Storing, and Reheating

This bread is so much fun to serve to guests because everyone has a great time pulling their own pieces of monkey bread. Be sure to serve nice and warm.

The bread will keep (if there is any left) covered, on the counter, for several days.

You can easily reheat the bread in the microwave for just a few seconds.

Homemade monkey bread with a few pieces missing on a white round platter next to a glass cup of coffee. wi

Of all the food that has come out of the “How To Feed a Loon” kitchen, this is, without a doubt, one of our all-time favorites.

It’s heartwarming, delicious, and just so much fun.

Perfect for serving family and friends. Just amazing.

A small white plate holding several pieces of monkey bread and a silver fork.

Ready to make the best monkey bread ever? Go for it!

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

An untouched circular loaf of homemade monkey bread on a circular white plate next to a couple mugs of coffee.
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5 from 3 votes

Homemade Monkey Bread

Homemade Monkey Bread is always a huge hit when served to family and friends. Making the bread from scratch is not difficult, you just need to allow time. See NOTES for how to serve this fresh in the morning.
Prep Time15 minutes
Cook Time30 minutes
Proofing (Dough Rising)3 hours
Total Time3 hours 45 minutes
Course: Breakfast / Brunch
Cuisine: American
Servings: 8
Calories: 604kcal
Author: Kris Longwell

Equipment

  • 1 bundt cake pan or angel food cake pan

Ingredients

For the Dough

  • 1 cup whole milk warm, 115°F
  • ⅓ cup water warm 115°F
  • ¼ cup sugar
  • 2 tablespoon unsalted butter melted and slightly cooled
  • 2¼ teaspoon instant dry yeast or active dry yeast, 1 package
  • 3¼ cups all-purpose flour
  • 2 teaspoon salt

For the Monkey Bread

  • 4 tablespoon unsalted butter melted, plus more (softened) for greasing the pan
  • 1 cup sugar
  • 2 teaspoon cinnamon ground

For the Caramel Sauce

  • 12 tablespoon unsalted butter 1½ sticks
  • ½ cup brown sugar dark

Instructions

Make the Dough

  • In a large measuring cup, add the milk, water, melted butter, sugar, and yeast. Gently whisk. Set aside for about 5 minutes.
  • Meanwhile, in the bowl of a stand mixer with the dough hook attached, add the flour and salt. Mix with the dough hook for about 1 minute to combine.
  • With the mixer on medium-low, slowly pour the butter/yeast mixture into the flour. Continue mixing until a loose ball of dough forms. You may need to stop and scrape down the edges with a spatula.
  • Turn the mixer to medium and mix for 7 minutes, until the dough is soft and elastic.
  • Use your hands to remove the dough from the hook and bowl. Place on a lightly floured surface and gently knead the dough for about 30 seconds. Use your hands to shape the dough into a ball, smooth the edges with your fingers.
  • Spray a large bowl with cooking spray. Place the dough into the bowl and turn it over a couple of times to coat it with the oil. Cover with plastic wrap and place in a warm, non-drafty area for about 60 to 90 minutes, or until the dough has nearly doubled in size.

Form the Monkey Bread

  • After the dough has risen, transfer it from the bowl onto a lightly floured surface and use a rolling pin to roll the dough out to a rough 10"x 13" rectangle.
  • Grease the cake pan (bundt or angel food) liberally with softened butter and a paper towel. In a medium-sized bowl, mix together the sugar with the cinnamon. Melt the butter in a medium-sized bowl.
  • Use your fingers to pinch off a piece of dough and form it into a ball. It should be somewhere between a marble and a golf ball in size. Roll the dough in the melted butter and then roll it around in the sugar-cinnamon mixture. Place in the prepared pan. Repeat with the remaining dough, and fill the pan evenly (the pan will only be about half full at this point).
  • Cover the pan with plastic wrap and place in a warm, non-drafty area for another 60 to 90 minutes.

Finish Off the Monkey Bread

  • Preheat the oven to 350°F.
  • About 15 minutes before baking the bread, melt the butter in a saucepan over medium heat. Stir in the brown sugar and whisk until fully combined and uniform in color, about 4 minutes.
  • Remove the plastic wrap and gently pour the butter/brown sugar sauce all over the top. Very gently tap the sides of the pan to help the sauce seep down throughout the pan and bread. This takes a couple of minutes, you should see air bubbles appear as the sauce fills in around the bread balls.
  • Place in the oven and bake for 30 minutes.
  • Remove from oven and let rest for 5 to 10 minutes. Place a flat plate on the top of the pan and very carefully invert the pan. Tap on the pan in a few places to help the bread release from the pan. Gently remove the pan from the bread. Serve at once.

Video

Notes

See the video near the top of the post for visual guidance.  If you liked the video, please subscribe to our YouTube channel.
Instead of making the bread from scratch, you can use 2 cans of non-flaky biscuits or frozen dinner rolls.  No need to allow any time for proofing.  Though the monkey bread will still be delicious, the homemade bread takes it to another level.
To serve this in the morning, prepare the recipe as is all the way up to the 2nd round of proofing, but instead of letting the monkey bread proof in a warm, non-drafty area, cover with plastic wrap and place it in the fridge.  The next morning, allow the dough to rest on the counter for about an hour while you prepare the caramel sauce.  Bake as indicated in the recipe.
Leftovers can be covered and kept on the counter for up to several days, or refrigerated and cover for up to 5 or 6 days.  The cooked monkey bread can be frozen for up to 2 months. 

Nutrition

Calories: 604kcal | Carbohydrates: 85g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 604mg | Potassium: 123mg | Fiber: 2g | Sugar: 46g | Vitamin A: 838IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 3mg

Baked Tilapia with Lemon Garlic Sauce

by 4 Comments

There are very few dishes that are this easy to prepare but still taste as if you ordered it at a fine-dining restaurant.

This dish checks off so many amazing boxes: Healthy ✓. Easy ✓. Family-friendly ✓. Super quick to prepare ✓. Through-the-roof delicious ✓✓✓. Serve this roasted asparagus, or with our Roasted Broccoli and Balsamic Potatoes for a meal that is truly astounding on so many levels.

A gold spoon pouring a lemon butter sauce over a dish filled with baked tilapia.

How To Make Baked Tilapia with Lemon Garlic Sauce

We love this dish for a variety of reasons. First, and foremost, it’s so delicious. And healthy. And easy.

But, it’s also so adaptable to your own tastes.

We’ll give you tips along the way to adapt the recipe to feed your tastes, needs, and desires.

 

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

How To Cook Tilapia

Tilapia is a wonderful fish to cook with. It’s not fishy tasting and can be prepared in numerous ways:

Pan-Frying: Season the fish all over with salt, pepper, and your favorite seasonings. Heat a couple of tablespoons of oil and butter in a large (preferably non-stick skillet), and cook for about 3 minutes per side.
Grilling: Crank your grill to medium-high. Rub a little oil all over the fillets, and season with salt, pepper, and your favorite seasonings. Place directly on the grill grates, or preferably on a grill pan, and cook for about 3 to 4 minutes per side.
Air-Fry: Coat the fillets all over with a little oil. Season with salt, pepper, and your favorite seasonings. Set the air fryer to 400°F. Spray the basket with cooking oil. Air fry for 10 – 12 minutes, flipping halfway through.
Baking: Our favorite method: See the recipe below!

First…we love to season the fillets with Kosher salt, freshly ground black pepper, and dried oregano.

A person sprinkling dried oregano onto uncooked tilapia fillets that are resting in a white baking dish.

Is Tilapia Good For You?

The short answer here is “Yes!” Seafood is always a healthy option when planning a meal.

Tilapia is almost always farm-raised. Because tilapia is inexpensive and quite tasty, it is a very popular fish around the world.

Unhealthy farming practices have been revealed, especially in China.

Bottom line: Make sure you know where your tilapia comes from before you purchase it. We buy ours from Whole Foods. They come from reputable fisheries in the United States.

A simple sauce of a little melted butter, extra-virgin olive oil, lemon juice, and white wine is the perfect complement to the flakey white fish. Simply pour it right over the fillets!

A person pouring a lemon butter sauce over tilapia fillets that have been seasoned with salt and pepper in a white baking dish.

For an even bigger boost of flavor, we add capers on top of the fillets before baking.

The flavors are bright and work beautifully with the baked tilapia.

EXPERT TIP: You’ll want a total of 5 tablespoon of liquid for the sauce. If you want to eliminate the butter completely, no problem! Increase the lemon juice by a couple of tablespoons. If you don’t have white wine on hand, no problem! Increase the butter and/or EVOO to a total of 5 tbsp. We think the combination of EVOO, lemon juice, and white wine is great, but any of these will still produce a delicious dish, although, we wouldn’t recommend eliminating the lemon juice completely.

A hand dropping capers onto a filled with tilapia topped with lemon slices and minced garlic.

What to Serve with Baked Tilapia

This dish creates a delectable sauce that should be poured over the fish but is also delicious over steamed rice or a nice rice pilaf.

Round out the meal with roasted broccoli, balsamic potatoes, or glazed carrots.

Other favorite seafood dishes that you’ll want to try are:

Baked Red Snapper with Olives, Basil, and Pine Nuts
Poached Salmon with No-Fuss Hollandaise Sauce
Seared Mediterranean Tuna Steaks
Sautéed Wild Striped Bass
Southern-Style Crab Cakes

In the meantime, just check out this incredible baked tilapia with lemon garlic sauce.

A white 9 by 13 baking dish filled with baked tilapia with lemon garlic sauce.

As mentioned, this dish checks off so many important yummy dinner boxes.

It could not be easier to prepare. It is healthy and contributes to weight loss and good health. It’s family-friendly.

But more than anything, it is incredibly delicious. Perfect for a busy weeknight dinner, but also ideal for a lovely dinner party with guests.

Two individual dinner plates filled with baked tilapia with lemon garlic sauce sitting next to roasted asparagus and a lemon wedge.

Ready to make the easiest restaurant-quality meal for your hungry family…in about 20 minutes? Go for it!

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

Print Recipe
5 from 2 votes

Baked Tilapia with Lemon Garlic Sauce

Baked Tilapia with Lemon Garlic Sauce is a true weeknight winner meal. It comes together in about 20 minutes. It's adaptable to your tastes and what you have on hand. It's not-fishy tasting, so kids often love it. And it's through-the-roof delicious!
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 178kcal
Author: Kris Longwell

Equipment

  • 1 baking dish 9"x13" works well

Ingredients

  • Cooking spray
  • 4 6 oz tilapia fillets
  • salt and pepper
  • 1 tablespoon oregano dried
  • 2 tablespoon unsalted butter melted
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white wine
  • 1 tablespoon lemon juice from half of one lemon
  • 1 teaspoon lemon zest from half of one lemon
  • 3 cloves garlic minced
  • ¼ cup capers drained, or more, if desired
  • 3 lemon wedges cut from other half of lemon
  • 2 tablespoon parsley chopped, for garnish (optional)

Instructions

  • Preheat oven to 425°F.
  • Lightly oil the baking dish with the cooking spray.
  • Arrange the tilapia in the dish. (It's okay if the edges overlap a little).
  • Liberally sprinkle salt all over the tops and bottoms of the fillets. Lightly sprinkle with pepper and oregano all over the fillets.
  • In a small bowl, mix together the melted butter, extra-virgin olive oil, white wine, lemon juice, lemon zest, and garlic. Carefully pour the liquid all over the fish in the dish. Top with the capers.
  • Bake, uncovered, for 12 to 14 minutes, or until the fish flakes easily with a fork and an internal temperature of 145°F is reached. Remove and serve at once, drizzling the sauce over the fillets. Garnish with chopped parsley, if desired.

Video

Notes

See the video near the top of the blog post for visual guidance.  If you like the video, please subscribe to our YouTube channel. 
Other types of fish that work wonderfully in this recipe include cod, snapper, halibut, grouper, and even salmon.  Depending on the size of the fillet, you may need to bake the fish longer.  The internal temperature should reach 145°F. 
You can easily leave out any of the sauce ingredients if you desire.  We recommend having a total of 5 tbsp.  If you omit the wine, then increase the lemon juice.  We don't recommend omitting the lemon juice.
1 tablespoon of garlic powder can be substituted for the fresh garlic.
Because the dish comes together so quickly, we don't recommend preparing it in advance.  You can do the small amount of prep (chopping garlic) ahead of time.  But it's best when prepared fresh and then served immediately.   
Leftover cooked tilapia will keep for about 24 hours in the fridge.  We don't recommend freezing leftovers.  

Nutrition

Calories: 178kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 307mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 1mg

Pasta alla Norma

by 4 Comments

Here is one of the most delicious vegetarian dishes we’ve ever served or eaten. Amazing.

This is one of those Italian pasta dishes that is just perfect in so many ways. Bold, simple flavors, that will make you and your guests go back for more and more.  We love this just as much as we love our classic Pasta Primavera. Pour a nice glass of wine, grab some crusty Italian bread, and you’ll be in pasta heaven!

A large white oval serving platter filled with pasta alla Norma with a wooden spoon in the side all next to two glasses of red wine.

How To Make Pasta alla Norma

Pasta alla Norma is actually not difficult to prepare at all.

You may be wondering about the origins of the name of this amazing dish. It has to do with a great Italian opera called Norma. Learn more about the name here.

There is just something magical about this pasta dish. It’s hard to explain, but when you take your first bite, you’ll get it.

 

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

The Ingredients You Will Need

The beauty of this dish is its simplicity. There are not a lot of ingredients, but they work beautifully together.

You’ll need:

  • Extra-Virgin Olive Oil
  • Onion
  • Garlic
  • Eggplant
  • Whole tomatoes (canned San Marzano are great)
  • Salt and pepper
  • Fresh basil
  • Rigatoni pasta

EXPERT TIP: We love going with canned San Marzano (28 oz.) for this dish. If you have access to beautifully ripened fresh tomatoes, then, by all means, use them! You’ll need 4 fresh tomatoes, preferably Roma. If going with canned San Marzano, be sure the can says “Certified.”

A wooden cutting board with an array of ingredients on it including a bowl of tomatoes, a whole onion, two eggplants, dried past and two pieces of white cheese.

How To Prepare the Eggplant

If possible, go with small or medium-sized eggplant. If you can find Japanese eggplant (small) or Italian eggplant (medium), then that’s awesome.

You’ll want the pieces of eggplant to be about the size of the pasta, which is typically rigatoni.

You can either lightly fry them in some extra-virgin olive oil in a large skillet or roast them in the oven (tossed in olive oil) for about 35 minutes. We like frying them in the skillet to get them a little char. Make sure the eggplant pieces are nice and soft before removing them from the heat.

EXPERT TIP: Eggplants contain a significant amount of water. Placing the eggplants in a colander and sprinkling them with salt for about 30 minutes before oiling them and then baking them will bring out a lot of the moisture. This will prevent you from having too watery of a sauce.

Pieces of eggplant that have been sautéed in a skillet with a wooden spatula scooting them around.

The traditional pasta for Pasta alla Norma is rigatoni, but you can really go with any type.

Cook the pasta until just al dente, for rigatoni, that’s usually about 10 to 11 minutes.

After you’ve simmered the tomatoes in the sautéed onion and garlic, you can either transfer the pasta into the pan with the sauce, or put the pasta in a serving bowl and pour the other ingredients over it.

Cooked rigatoni pasta being transferred into a skillet filled with a simmering tomato sauce.

Tips for Perfect Pasta alla Norma

Eggplant pieces – Make sure you cut the eggplant into pieces that are about the size of a piece of rigatoni. You don’t them to be too large, however, otherwise, they won’t cook completely when sautéing them. No need to peel the eggplant.
Cooking the sauce – Just bring the tomato and onions to a simmer before transferring to the pasta. If you cook the tomatoes too long, they will reduce down, and though still tasty, you won’t have enough pasta to sauce ratio. Also, this helps keep the preparation quick.
Choosing the right cheese – Ricotta Salata is the traditional cheese used in Pasta alla Norma, but it can be hard to find outside of Italy. However, you can find it at gourmet food shops and specialty cheese shops. Crumbled feta cheese is very similar in texture and taste (though it’s a little more pronounced). If we can’t get our hands on ricotta selata, then we go with a combination of crumbled feta and grated pecorino-romano or parmesan.

Add the cooked eggplant to the pasta after you’ve tossed it with the sauce. Save a little extra of the eggplant for garnishing the top of the dish.

Pieces of sautéed eggplant being transferred from a glass bowl into a large skillet filled with cooked rigatoni pasta and shredded ricotta selata cheese.

This dish is so satisfying and also happens to be healthy.

We often go with whole wheat pasta to make it even healthier.

A nice cabernet or zinfandel pairs beautifully with the dish, but so does a chardonnay or sauvignon blanc, if you’re in the mood for white.

A circular white dinner pasta bowl filled with a serving of pasta alla Norma with a stemless glass of red wine nearby.

How to Serve and Store Pasta alla Norma

We love to serve the dish family-style and let folks dish it up for themselves.

Tossing it all together in a large pasta dish just before serving to guests always brings about gasps and outbursts of excitement.

Do you prep in advance and then preparation is fast and easy. Leftovers heat beautifully in a skillet over medium heat (or even in the microwave) for up to 5 days. You can freeze the dish, too, however, the pasta will lose some of it freshness after thawing.

A large white oval serving platter filled with a tomato pasta topped with cooked eggplant pieces and crumbled cheese.

When we’re trying to eat healthy but not compromise on taste, the dish is always in rotation.

But folks, the taste of the Sicilian classic is incredible and is wonderful for any occasion.

Every time we serve this to guests, we get rave reviews and so will you.

A white dinner bowl filled with a pile of Pasta alla Norma topped with crumbled cheese.

Ready to make one of the best pasta dishes this side of Sicily? Go for it!

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

A large white oval serving platter filled with a tomato pasta topped with cooked eggplant pieces and crumbled cheese.
Print Recipe
5 from 2 votes

Pasta alla Norma

This Pasta alla Norma is a classic Italian dish that is just perfect in every way. Ricotta salata is the cheese typically used in this dish, but if you can't find it, you can use mild feta in its place. Rigatoni is traditional, but any type of pasta will work.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Pasta
Cuisine: Italian
Servings: 8 people
Calories: 357kcal
Author: Kris Longwell

Ingredients

  • 2 medium eggplant or 1 large, you want about 1½ lbs
  • Kosher salt plus more to taste
  • 4 tablespoon extra-virgin olive oil
  • ½ onion chopped
  • 3 cloves garlic minced
  • 1 28 oz can whole tomatoes preferably San Marzano, crushed by hand, with juices
  • 1 lb pasta rigatoni, or whatever is your preference
  • ½ cup ricotta salata crumbled, plus more for garnish, see NOTES
  • ½ cup pecorino-romano cheese grated, or Parmesan
  • ½ cup basil fresh, roughly chopped, plus a few small leaves for garnish
  • ½ black pepper

Instructions

  • Bring a large pot of salted water to a rolling boil.
  • Cut the ends of the eggplant and then cut in half, lengthwise. Cut again (lengthwise) if a large eggplant. Slice into pieces no large than a piece of rigatoni.
  • Place the eggplant in a colander that has been placed in a large bowl or your sink. Liberally sprinkle salt all over the eggplant piece and let them rest for 45 minutes to 1 hour. Rinse thoroughly with water to remove the salt. Pat dry with paper towels.
  • Heat 2 tablespoon of the extra-virgin olive oil over medium-high heat in a large skillet. Add the eggplant and cook, stirring often, until softened and lightly browned in spots, about 10 minutes. Transfer to a plate and set aside.
  • Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
  • Add the pasta to the boiling water and immediately add the onion to the skillet and saute until tender, about 4½ minutes. Add the garlic and cook for another 30 seconds.
  • Add the tomatoes (crushed by hand) and the juices. Season with 2 teaspoon of salt and ½ teaspoon black pepper. Bring the tomatoes to a low simmer and cook until the pasta has reached al dente.
  • Drain the pasta and transfer it to a large pasta bowl or platter. Pour the tomato sauce over the pasta and stir to fully coat. Stir in ⅔ of the eggplant, all of the grated pecorino-romano (or parmesan), half of the ricotta selata, and the basil (leave a little for garnish). Gently stir until well combined.
  • Alternatively, leave the sauce in the skillet and add the pasta along with the other ingredients (as described in the previous step). Stir until fully combined.
  • Serve at once. Garnish with the remaining ricotta selata, eggplant, and basil on top.

Video

Notes

See the video near the top of the blog post for visual guidance.  If you like the video, please subscribe to our YouTube channel. 
Make sure to cut the eggplant into bite-sized pieces.  Small or medium-sized eggplant makes this easier, but you can certainly do this with the more common large eggplant.  You'll need to cut the vegetable into long pieces before slicing it into smaller semi-circles. 
Ricotta selata is hard to find in North America, however, you can find it in many gourmet food stores or specialty cheese shops.  If you can't get your hands on ricotta selata, no problem at all.  Substitute feta cheese.  Or, add a few dollops of creamy ricotta on top of the dish.  
Rigatoni pasta is traditional, but any type of pasta will work.
Leftover will keep in the fridge for up to 5 days.  The pasta reheats beautifully and is so delicious as leftovers.   You can freeze it as well, although the pasta will lose its fresh taste once thawed and heated.  

Nutrition

Calories: 357kcal | Carbohydrates: 51g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 14mg | Sodium: 94mg | Potassium: 430mg | Fiber: 5g | Sugar: 6g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 1mg

POST UPDATE: This recipe was originally published in June 2017, but was updated with improved tweaks to the recipe with all-new tips and photography and a fabulous new video in January 2022.
 

Vegetarian Chili with Black Beans

by 2 Comments

Loaded with fresh zucchini, sweet corn, and protein-packed black beans, this vibrant chili delivers a complex depth of flavor in every smoky, vegetable-forward spoonful. It’s so hearty and satisfying that it truly gives our classic Texas chili with sirloin a run for its money!

An overhead view a blue soup bowl filled with a serving of Vegetable Chili and Black Beans garnished with shredded Monterey Jack cheese and chopped cilantro.
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🌽 The Ingredients

This recipe transforms a vibrant medley of garden-fresh produce and aromatic, smoky spices into a thick, savory base that offers incredible depth in every bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Vegetable Chili with Black Beans on a grey wooden background including zucchini, corn, black beans, carrots, onions, tomatoes, peppers, celery, cheese, oil, and seasonings.

📝 Ingredient Notes and Substitutions

  • Vegetables: This recipe is highly adaptable; if you don’t have zucchini or carrots on hand, feel free to swap them for sweet potatoes, butternut squash, or extra bell peppers.
  • San Marzano Tomatoes: These are prized for their thick flesh and sweet flavor, but you can substitute any high-quality canned whole peeled tomatoes—just crush them by hand for a rustic, chunky texture.
  • Black Beans: While black beans provide a classic look and creamy texture, kidney beans or pinto beans make excellent hearty substitutes.
  • Jalapeño and Cayenne: To keep the chili mild, remove the seeds and ribs from the jalapeño and omit the cayenne; for extra heat, leave the seeds in or add a dash of your favorite hot sauce.
  • Monterey Jack Cheese: This adds a mild, creamy melt to the top, but you can swap it for sharp cheddar for more tang or use a dairy-free cheese to keep the entire dish vegan.
  • Vegetable Stock: For the best results, use a low-sodium stock so you can personally control the salt levels as the chili simmers and flavors concentrate.

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

🔥 Tips and Tricks for Perfect Vegetarian Chili

  • Bloom Your Spices: For the deepest flavor, add your chili powder, cumin, and oregano to the sautéed vegetables for a minute or two before adding the stock. This “blooms” the spices in the oil, releasing their essential oils and creating a much smokier, more complex base.
  • The Texture Hack: If you prefer a thicker, “meatier” consistency, use a potato masher or the back of a wooden spoon to lightly crush a small portion of the black beans directly in the pot. The released starches will naturally thicken the broth without needing flour or cornstarch.
  • Hand-Crush the Tomatoes: For that perfect rustic texture, pour the whole San Marzano tomatoes into a bowl and crush them with your hands before adding them to the pot. This gives you beautiful, irregular chunks that feel more “homemade” than standard canned diced tomatoes.
  • Don’t Overcook the Zucchini: To ensure your zucchini stays tender-crisp rather than mushy, keep an eye on the simmer time. If you plan on reheating the chili later, consider adding the zucchini during the last 10 minutes of cooking.
  • Embrace the “Day Two” Rule: Like most stews, this chili is even better the next day. Making it 24 hours in advance allows the spices to fully meld and the vegetables to soak up all the aromatic flavors.
  • Balance with Acid: If the chili feels like it’s “missing something” at the end, add a small squeeze of fresh lime juice or a teaspoon of apple cider vinegar. The acidity brightens the earthy beans and brings the whole dish to life.

👩🏼‍🍳 How To Make Vegetarian Chili with Black Beans

A close-up view of chopped onion, bell peppers, zucchini, celery, carrot, jalapeño, and garlic being sautéed in olive oil in a cast-iron skillet.
  1. Step 1: Heat the oil over medium heat in a large pot. Add the onion, bell pepper, zucchini, celery, carrot, jalapeño, and garlic and sauté, stirring often, until softened, about 10 minutes.
A person holding a small shallow white bowl containing small mounds of chili powder, ground cumin, dried oregano, and cayenne pepper over a cast-iron skillet filled with sautéed vegetables.
  1. Step 2: Stir in the chili powder, cumin, oregano, and cayenne. Cook for 1 to 2 minutes, stirring often.
A person pouring vegetable stock from a measuring cup into a large cast-iron pot filled with seasoned sautéed vegetables.
  1. Step 3: Stir in the vegetable stock.
A person squeezing canned whole tomatoes with one hand over a large pot filled with simmering seasoned vegetables while holding a dish of whole tomatoes in his other hand.
  1. Step 4: Add the tomatoes, crushing them with your hands as you drop them in. Add all juices. Bring to a simmer and then add salt and pepper. Continue simmering for 20 minutes, stirring occasionally.
A person transferring tender black beans from a white bowl into a large black pot filled with a vegetable chili and corn kernels.
  1. Step 5: Stir in the corn and beans and simmer for another 10 minutes.
A spoon being used to raise a large spoonful of Vegetable Chili with Black Beans topped with melty cheese from a pot of the same.
  1. Step 6: Serve at once, garnished with cilantro, shredded Monterey Jack, and chopped scallions.

🍽️ How to Serve

  • The Classic Garnish: Top each bowl with a generous sprinkle of shredded Monterey Jack, fresh cilantro, and sliced scallions for a pop of color and creamy texture.
  • Add a Creamy Element: A dollop of sour cream or plain Greek yogurt balances the smoky heat beautifully. For a dairy-free option, sliced avocado adds a rich, buttery finish.
  • The Perfect Sidekick: Serve with a warm slice of easy homemade cornbread or crusty sourdough bread to soak up every last drop of the savory broth.
  • The Crunch Factor: For added texture, top your bowl with a handful of crushed tortilla chips or salty pepitas (pumpkin seeds).
  • Over Grains: If you want to stretch the meal further, serve the chili over a bed of fluffy white rice, quinoa, or even a baked sweet potato.
  • A Bright Finish: Always serve with fresh lime wedges on the side; a quick squeeze of citrus right before eating cuts through the richness of the beans and brightens the entire dish.

🙋🏽‍♂️ Frequently Asked Questions

How long can I store leftover Vegetarian Chili with Black Beans in the refrigerator?

It will stay fresh in an airtight container for up to five days, and you may find that the flavors actually deepen and improve after a day or two of sitting.

Can I freeze a big batch of Vegetarian Chili with Black Beans for later?

Yes, this dish freezes beautifully for up to three months; just ensure it has cooled completely before transferring it to freezer-safe bags or containers, leaving a bit of room for expansion.

How do I make this Vegetarian Chili with Black Beans completely vegan?

To make the recipe entirely plant-based, simply omit the Monterey Jack cheese topping or substitute it with your favorite dairy-free shreds or a few slices of creamy avocado.

Can I use a slow cooker to prepare Vegetarian Chili with Black Beans?

Absolutely! After sautéing the onions, peppers, and spices in a pan to release their oils, transfer all the ingredients to your crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

An overhead view of a large black cast-iron pot filled with simmering Vegetable Chili with Black Beans on a gas stove.

🍲 More Amazing Chili and Stew Recipes

Ready to make the best batch of chili 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 close-up overhead view of a large black cast-iron pot filled with simmering Vegetable Chili with Black Beans on a gas stove.
Print Recipe
5 from 1 vote

Vegetable Chili with Black Beans

This Vegetable Chili with Black Beans will warm you to the bones! It's so good, and super healthy, too (shhh!!). You will be amazed at how delicious this vegetarian chili is. Veggies, corn, and black beans make the perfect flavor combo!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Appetizer or Soup
Cuisine: American
Servings: 6
Calories: 113kcal
Author: Kris Longwell

Equipment

  • 1 Large pot

Ingredients

  • 2 tablespoon extra-virgin olive oil
  • 1 onion diced
  • 1 red bell pepper seeded and diced
  • 2 zucchini green squash, sliced into ½-inch pieces
  • 2 celery ribs diced
  • 1 carrot chopped
  • 1 jalapeño seeded and finely chopped
  • 2 cloves garlic minced
  • 2 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 cup vegetable stock
  • 1 28 oz can whole tomatoes I love San Marzano
  • 1½ teaspoon Kosher salt
  • ⅓ teaspoon black pepper
  • 1 15.5 oz black beans drained and rinsed
  • 1 cup corn kernels
  • ¼ cup fresh cilantro chopped
  • Monterey Jack cheese shredded, for garnish (optional)
  • scallions chopped, for garnish (optional)

Instructions

  • Heat the oil in a large saucepan, or pot (a Dutch oven) or medium heat.
    2 tablespoon extra-virgin olive oil
  • Add the onion, bell pepper, zucchini, celery, carrot, jalapeño, and garlic.
    1 onion, 1 red bell pepper, 2 zucchini, 2 celery ribs, 1 carrot, 1 jalapeño, 2 cloves garlic
  • Cook, stirring occasionally, until the veggies are softened, about 10 minutes.
  • Add the chili powder, cumin, oregano, and cayenne, and stir well. Cook for 1 to 2 minutes, stirring occasionally.
    2 tablespoon chili powder, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 teaspoon cayenne pepper
  • Stir in the vegetable stock.
    1 cup vegetable stock
  • Add the tomatoes, breaking them apart with your fingers as you drop them into the pot. Add their juices and bring to a simmer. Add in the salt and pepper.
    1 28 oz can whole tomatoes, 1½ teaspoon Kosher salt, ⅓ teaspoon black pepper
  • Reduce the heat to low and simmer until the sauce has thickened slightly, about 20 minutes.
  • Stir in the beans and corn and cook until they are heated through, about 10 more minutes.
    1 15.5 oz black beans, 1 cup corn kernels
  • Stir in the cilantro.
    ¼ cup fresh cilantro
  • Serve with Monterey Jack cheese and scallions sprinkled on top.
    Monterey Jack cheese, scallions

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Increase the amount of chili powder for more heat, or decrease it for minimal heat. 
The chili will keep in the fridge for up to 1 week.  It freezes beautifully for up to 2 months. 

Nutrition

Calories: 113kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 872mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3962IU | Vitamin C: 43mg | Calcium: 48mg | Iron: 2mg

POST UPDATE: This recipe was originally published in October 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January, 2022!

Swedish Meatballs

by 6 Comments

If we had to pick one dish that is guaranteed to be a hit at your next party or gathering, this would probably be it.

Meatballs are just so much fun to serve and to eat. They can easily be prepared in advance and then kept warm in a slow-cooker. Perfect party food and insanely delicious. 

A large stainless steel skillet filled with Swedish meatballs and wooden spoon.

How To Make Swedish Meatballs

This classic hors d’oeuvre is not difficult to prepare at all.

We’ve got a few tricks to share with you that will produce extra-moist meatballs and a deeply flavorful sauce.

The recipe can easily be doubled if serving a crowd.

The Ingredients You Will Need

We recommend using a mix of ground beef and ground pork, but you can certainly use only beef, or even a combination of beef, pork, and veal.

Season the mixture with ground nutmeg, ginger, salt, pepper, and freshly chopped parsley. An egg binds it together.

EXPERT TIP: To make the meatballs extra moist, we take 1 cup of fresh bread crumbs and add ¼ cup of heavy cream. Use your fingers to work the cream into the bread and then let it sit for 15 minutes. Mix this in with the other ingredients. This will produce super moist and juicy meatballs.

Roll the balls into 1-ounce meatballs. A heaping tablespoon or small ice cream scoop works perfectly.

A glass bowl filled with ground meat, an egg, chopped parsley, spices, and milked-soaked breadcrumbs, and then the same bowl after everything is mixed, and then a baking sheet with uncooked meatballs on it.

We recommend searing the meatballs in a non-stick skillet, if possible.

Our favorite 12-inch non-stick skillet is our Sardel. Amazing.

Brown the meatballs in olive oil and do them in batches. You don’t want to overcrowd the pan.

EXPERT TIP: You won’t be cooking the meatballs all the way through. You just want to brown them to lock in amazing flavor. They will finish cooking while simmering in the sauce.

Swedish meatballs being seared in a large silver saucepan.

The Secret Ingredient for the Best Sauce

In the same skillet you seared the Swedish meatballs, you will want to make the sauce.

Create a roux with melted butter and all-purpose flour. Cook for about 1 minute to cook out the flour taste.

SECRET TIP: In addition to beef broth, heavy cream, salt, and pepper, you’re going to add ⅓ cup of strongly brewed coffee. As the meatballs simmer with the thickened sauce, the flavors all meld to make the most deeply flavorful sauce imaginable.

A person pouring heavy cream from a small milk jug into a skillet filled with a brown sauce.

When to Serve Swedish Meatballs

These amazing balls of yumminess are quintessential party food.

As mentioned, you can make them several hours in advance and then keep them warm in your slow-cooker.

However, they are so easy to prepare and always such a family-favorite dish, serve them alongside mashed potatoes and simmered green beans for the perfect weeknight meal.

These are as delicious as they are festive.

A large stainless steel skilled filled with Swedish meatballs and a wooden spoon with sauce on it.

We love serving these at parties, especially on New Year’s Eve.

Let folks grab them directly from the skillet with a toothpick, or transfer them to a platter and pour the sauce over them.

We typically serve them with small cocktail plates and let guests serve themselves.

Tender, saucy, and so flavorful.

Three Swedish meatballs on a white cocktail plate with one of them broken open from a fork sitting next to the plate.

Ready to make the best meatballs this side of Stockholm? 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 large stainless steel skillet filled with Swedish meatballs and wooden spoon.
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5 from 1 vote

Swedish Meatballs

Swedish Meatballs are always a crowd favorite. These meatballs are incredibly juicy and moist, and the sauce is deeply flavorful. You can make these several hours in advance and then keep them warm in a slow-cooker, if desired. They are great for parties, but also for a weeknight dinner with a side of mashed potatoes.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Appetizer or Entree
Cuisine: Swedish
Servings: 8
Calories: 368kcal
Author: Kris Longwell

Equipment

  • Non-stick skillet (See NOTES)

Ingredients

For the Meatballs

  • 2 tablespoon butter
  • ½ cup onion finely chopped
  • 1 cup bread crumbs fresh, from 2 white slices with crusts removed
  • ¼ cup heavy cream
  • 1 lb ground beef 85% lean
  • ½ lb ground pork
  • 1 large egg
  • ¼ cup parsley fresh, chopped, plus more for garnish
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon nutmeg ground
  • ¼ teaspoon ginger ground
  • 2 tablespoon olive oil more, as needed

For the Sauce

  • 3 tablespoon unsalted butter
  • 3 tablespoon all-purpose flour
  • 1½ cup beef broth
  • ⅓ cup coffee strongly brewed
  • ½ cup heavy cream
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper

Instructions

Start the Meatballs

  • Heat the butter in a large non-stick skillet over medium heat. Add the onions and cook until soft, about 5 minutes. Let cool for about 10 minutes.
    2 tablespoon butter, ½ cup onion
  • Meanwhile, place the breadcrumbs in a bowl and pour the cream over them. Use your fingers to work the cream into the bread. Let it sit for 15 minutes (you can do this while you're sautéing and then cooling the onions).
    1 cup bread crumbs, ¼ cup heavy cream
  • In a large bowl, add the beef, pork, egg, parsley, salt, pepper, nutmeg, ginger, sautéed onions, and soaked breadcrumbs. Use two wooden spoons (or your hands) to mix it. Make sure there are no large chunks of the soaked bread.
    1 lb ground beef, ½ lb ground pork, 1 large egg, ¼ cup parsley, 1 teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon nutmeg, ¼ teaspoon ginger
  • Use a heaping tablespoon or a small ice cream scoop to form 1 oz balls. Place them on a baking sheet until all the balls have been formed. You have about 30 meatballs
  • Heat a couple of tablespoons of olive oil over medium heat in your large skillet. Working in batches, add the meatballs to the hot skillet and use a couple of spoons to move them around so they brown all over but don't stick to the skillet. Once browned, transfer them to a platter (they won't be fully cooked at this point). Repeat with the remaining meatballs, adding more oil as needed.
    2 tablespoon olive oil

Make the Sauce and Finish the Dish

  • Discard excess oil in the skillet. Melt the butter in the skillet over medium heat, using a spatula to scrape up any bits stuck to the pan. Add the flour and stir to combine; it should resemble wet sand. Cook, stirring often, for 1 to 2 minutes.
    3 tablespoon unsalted butter, 3 tablespoon all-purpose flour
  • Carefully whisk in the beef broth, coffee, and heavy cream. Stir in the salt and pepper. Continue stirring until slightly thickened, about 3 to 4 minutes. Allow the sauce to simmer for 10 minutes.
    1½ cup beef broth, ⅓ cup coffee, ½ cup heavy cream, ½ teaspoon Kosher salt, ¼ teaspoon black pepper
  • Add the meatballs to the sauce and simmer on low for another 25 minutes. Either transfer to a platter or serve directly from the skillet. Sprinkle the extra chopped parsley over the top.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
If you don't have a food processor, no worries.  Just remove the crusts from 2 slices of white bread, and then roughly chop them up with a knife, or even your hands.  Then soak with cream. 
If you prefer, you can make the meatballs completely out of beef, or any combination of beef, pork, and/or veal.  Make sure the total amount of meat is 1½ lbs. 
A non-stick skillet works well for searing the meatballs, but a regular skillet works, too. Just make sure to keep enough oil in the pan, and don't let the meatballs sit for too long in one spot for too long (or they will stick and lose their shape). 
The uncooked meatballs can be prepared up to 12 hours in advance. Keep them covered in the fridge until ready to sear them.  
The entire dish can be made hours in advance. Gently reheat in the skillet over medium heat, or transfer to a slow-cooker set on the WARM or LOW setting. 
The cooked meatballs will keep covered in the fridge for up to 1 week and will freeze nicely for up to 2 months.  

Nutrition

Calories: 368kcal | Carbohydrates: 14g | Protein: 19g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 801mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Vitamin A: 741IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 3mg

Garlic Shrimp (Gambas al Ajillo)

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We absolutely love everything about this dish.  It’s easy. It’s festive.  And it is unbelievably delicious.

Here is a dish that is perfect for serving at a party or small gathering of friends and family.  It comes together in about 10 minutes, and only requires a handful of ingredients. We love serving it alongside our Best Charcuterie Board. It’s always a huge crowd-pleasing small-plate dish.

A small round dark grey plate filled with garlic shrimp sitting next to a stemless glass of white wine.

How To Make Garlic Shrimp (Gambas al Ajillo)

As mentioned, this dish comes together in a matter of minutes.

Have the handful of ingredients prepped and ready to go, and then watch your guests enjoy watching you bring it together in no time at all!

The ‘oohs’ and ‘ahs’ when you sprinkle the fried garlic and white wine sauce over the perfectly prepared shrimp is truly awesome.

 

What is Tapas?

Tapas is a Spanish way of serving appetizers and small-plate dishes in such a festive and communal way.

Dishes range from cold and/or warm dips and olives to garlic shrimp and fried squid. Learn more about the amazing world of tapas here.

EXPERT TIP: When preparing this dish, we recommend selecting extra-large or jumbo shrimp. We leave the tails on because they make a pretty presentation, but they also make it easy to grab a shrimp with their fingers and eat them right from the small plate.

After sauteing the red pepper flakes and garlic in the oil for about 1 minute, you’ll add the shrimp and cook until pink and curled, about 2 to 3 minutes.

A skillet filled with garlic slivers and red pepper flakes being sautéed and then the same skillet with cooked shrimp in it along with the garlic and pepper flakes.

Once the shrimp is finished cooking, you’ll want to quickly remove it with a slotted spoon.

Then, use the same slotted spoon to remove as much of the garlic as possible. By this point, it should be lightly fried and golden in color.

Now, it’s time to reduce a dry white wine to an amazing sauce mixed with fresh parsley. You could use Sauvignon Blanc or Chardonnay. If you want to keep the dish spirit of Spain, then seek out an amazing Spanish white wine called Albariño.

 

White wine being poured into a skillet filled with simmering oil and then chopped fresh parsley being added into the same skillet with the reduced wine.

How To Serve Spanish-Style Garlic Shrimp

You can place the cooked shrimp onto a serving platter and then top with the fried garlic and wine sauce.

Or, you can place a small stack of three or four shrimp on small serving plates and then sprinkle on some of the garlic, and then spoon the sauce over the top.

You can also place the shrimp back into the skillet, give it a gentle stir, and then let folks serve themselves directly from the skillet.

No matter how you serve this dish, your guests will be impressed.

A white wine and parsley sauce being poured over garlic shrimp on a small dark grey appetizer plate.

Tips for Prepping and Storing

You can clean (peel and devein) the shrimp up to 24 hours in advance. Slice the garlic up to 4 hours in advance and keep it in a bowl covered with plastic wrap. You do prep the parsley in the same manner as the garlic.

Have the oil, red pepper flakes, and wine already measured out ahead of time. This allows you to bring the dish together for guests in an easy and very quick way.

Garlic shrimp is definitely best when served warm and fresh. Although it’s still tasty reheated, the texture of the shrimp is best when served right away.

A small dark grey appetizer plate filled with 4 cooked shrimps topped with fried garlic slivers and a white wine and parsley sauce.

This is one of those dishes that is so simple to prepare and requires just a handful of ingredients that you can throw it together anytime you’re in the mood for a delicious shrimp dish.

It is also a spectacular tapas dish to serve as an appetizer to guests or part of a full spread, including marinated olives, hummus, grissini (breadsticks), and sliced cheeses and cured meats.

This is Spanish cuisine at its very best. And, honestly, is so fast and easy to prepare. You won’t believe something this delicious can come together so quickly from so few ingredients.

Two small dark grey appetizer plates filled with helpings of Spanish-style garlic shrimp both sitting next to glasses of white wine. .

Ready to make the best tapas dish this side of Barcelona? 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 small dark grey appetizer plate filled with 4 cooked shrimps topped with fried garlic slivers and a white wine and parsley sauce.
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Garlic Shrimp (Gambas al Ajillo)

Garlic Shrimp (Gambas al Ajillo) is a classic Spanish-style tapas dish that is perfect for entertaining or an easy late-night taste sensation. We leave the tails on the shrimp for easing grabbing and a pretty presentation.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Spanish
Servings: 4
Calories: 233kcal
Author: Kris Longwell

Equipment

  • Large saucepan/skillet and slotted spoon

Ingredients

  • 6 tablespoon extra-virgin olive oil
  • 1 teaspoon red pepper flakes ½ teaspoon for very little heat
  • 10 cloves garlic thinly sliced
  • 16 extra-large shrimp peeled and deveined
  • 2 teaspoon Kosher salt divided
  • ½ teaspoon black pepper
  • ⅔ cup white wine Sauvignon Blanc or Chardonnay
  • ¼ cup parsley fresh, chopped

Instructions

  • Heat the oil in a large saucepan over medium-high heat. Add the pepper flakes and garlic and stir with a wooden spoon for about 1 minute.
  • Add the shrimp and sprinkle liberally with salt and a pinch of pepper. Stir and cook until curled, pink, and cooked through, about 2 to 3 minutes.
  • Use a slotted spoon to remove the shrimp from the pan and transfer it into a bowl or platter. Use the same slotted spoon to remove as much of the lightly fried garlic as you can (it's okay if you don't get every single sliver). Place in a small bowl and set aside.
  • Still over medium-high heat, add the wine to the pan and cook, stirring occasionally, until reduced by one half, about 4½ minutes. Season with 1 teaspoon of salt and ½ teaspoon black pepper. Stir in the parsley and remove from the heat.
  • Add 3 or 4 shrimps to small appetizer plates and then sprinkle some fried garlic slivers on the shrimp, and then pour a couple of spoonfuls of the sauce over the top. Serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel.  
We love to leave the tails on the extra-large (or jumbo) shrimp for easy grabbing and a pretty presentation, but you can certainly remove them if you prefer.
Prep the shrimp, garlic, and parsley up to 12 hours in advance.  Measure out the oil, pepper flakes, and wine, for fast and easy preparation of the dish.
This dish is so simple and easy to bring together, we definitely recommend serving right after preparing.  Although it's still tasty after being reheated, it's really best served immediately. 

Nutrition

Calories: 233kcal | Carbohydrates: 4g | Protein: 1g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 1177mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 466IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg

Beef Tenderloin with Red Wine Sauce

by 42 Comments

There are show-stopper roasts, and then there is this one.  

We love this entree for so many reasons.  First and foremost is taste and texture, with melt-in-your-mouth tenderness and incredible flavor.  What else makes this roast so awesome is that it’s really foolproof. The prep is simple, and the cooking method is straightforward. And the red wine sauce can be made in advance.  Perfect for the big holiday feast!

An oval white platter filled with slices of beef tenderloin with sprigs of rosemary along the edge and a glass or red wine sitting in the rear.

How To Make Beef Tenderloin with Red Wine Sauce

As mentioned, the preparation for this stellar entree is simple and not time-consuming at all.

We get started on the red wine sauce a day or two before serving the roast.

And the smell in your house when bringing it all together is incredible.

What is a Beef Tenderloin?

Of all the cuts of beef available, the beef tenderloin is (in our opinion) the most tender and flavorful.

It is an entire roast of filet mignon. Yeah, you heard that right.

EXPERT TIP: You can typically find a whole beef tenderloin at your local butcher. A whole loin is usually about 4 to 5 lbs and will easily feed 8 to 10 people. Ask your butcher to fold in the ends and tie up. If you are feeding four people, then you’ll only need a 2 lb cut.

A simple rub of chopped rosemary, minced garlic, salt, and pepper is all that’s needed to produce a deeply flavorful roast.

A person rubbing chopped herbs, garlic, salt, and pepper into a large uncooked beef tenderloin.

If you have a large cast-iron skillet, this is the time to pull it out.

You’ll want to sear the roast in the skillet for about 7 minutes until nicely browned all over.

If you don’t have an oven-proof skillet or Dutch oven, no problem. Sear the roast first in a large skillet, and then transfer to a roasting pan to cook the tenderloin.

A large beef tenderloin roast that has been seared in a large black cast-iron skillet.

How to Serve a Beef Tenderloin

Beef tenderloin is typically cooked to medium-rare, which is an internal temperature of 130° – 135°F.

You’ll want the roast to sit after cooking for at least 15 to 20 minutes before slicing. The meat will continue to cook as it rests, which is why you’ll want to remove the roast at 125°F.

The end slices will cook a little more than the center slices. Serve these to folks who prefer beef that is more well-done.

EXPERT TIP: If you want your roast cooked to medium or medium-well, see the NOTES.

A large meat fork piercing a beef tenderloin roast with a knife cutting away slices from it.

As mentioned, this beef tenderloin with red wine sauce is truly a gorgeous roast to serve, especially during the holidays.

Here are a few of our favorite side dishes to serve with it:

French Gratin Potatoes (Dauphinoise)
Best Mashed Potatoes
Brussels Sprouts Gratin
Maple Glazed Carrots
Creamed Spinach
Steakhouse Mushrooms
Ultimate Macaroni and Cheese

But there is no doubt who is the star of this production.

Two rows of sliced of beef tenderloin on a white serving platter.

Tips for Beef Tenderloin with Red Wine Sauce

Do Ahead – Get the sauce started in advance of preparing the roast. In fact, you can make it up to 3 days in advance. You’ll just need to reheat it, and then add the juices from the pan, and then strain it.
Room Temperature – The roast cooks best when it’s room temperature. After adding the oil, rosemary, garlic, salt, and pepper, allow it to sit on a cutting board for 1 hour. This will allow the flavors to penetrate the roast and help in the cooking process.
Let the Juices Settle – Resist cutting into the roast too soon after you take it out of the oven. The juices need to settle into the roast. The roast is so flavorful that it’s even perfectly acceptable to serve it at room temperature.

An oval white platter filled with thick slices of beef tenderloin surrounded by fresh rosemary and sitting next to a gravy boat filled with red wine sauce.

This is definitely one of those “special occasion” roasts.  Beef tenderloin is not an inexpensive cut of meat, but the result (and the ease of preparation) make it worth it.

And folks, just wait until you drizzle on the red wine sauce. Amazing.

Your loved ones will be so impressed and so grateful for this one-of-a-kind roast.

Red wine sauce being poured from a glass gravy boat onto two slices of beef tenderloin on a plate next to mashed potatoes and green beans.

Ready to make a roast that your family and friends will be talking about for years to come? Go for it!

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

An oval white platter filled with slices of beef tenderloin with sprigs of rosemary along the edge and a glass or red wine sitting in the rear.
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5 from 9 votes

Beef Tenderloin with Red Wine Sauce

Beef Tenderloin with Red Wine Sauce is a show-stopper of a roast. Pick up a whole tenderloin from your butcher to serve 8 to 12 people. Get a 2 to 3-lb roast for 4 servings. The red wine sauce can be started days in advance. And the leftovers are insanely delicious.
Prep Time15 minutes
Cook Time28 minutes
Resting time1 hour
Total Time1 hour 43 minutes
Course: Entree
Cuisine: American
Servings: 8
Calories: 187kcal
Author: Kris Longwell

Equipment

  • Ovenproof skillet or Dutch oven (see NOTES)

Ingredients

For the Sauce

  • 6 tablespoon unsalted butter divided
  • 2 shallots chopped
  • 1⅓ cups red wine
  • 2½ cups beef broth divided
  • 3 sprigs thyme fresh
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper

For the Roast

  • 1 4 lb beef tenderloin ends folded over and tied with twine
  • 4 tablespoon olive oil or canola, divided
  • 4 tablespoon rosemary fresh, chopped
  • 4 cloves garlic finely minced
  • salt and pepper
  • finishing salt such as Maldon or coarse sea salt, optional

Instructions

Start the Sauce

  • In a medium saucepan, melt 4 tablespoon of the butter over medium heat. Add the shallots and cook, stirring occasionally, until soft, about 4 minutes.
    6 tablespoon unsalted butter, 2 shallots
  • Add the wine, 2¼ cups of broth, thyme, salt, and pepper, and bring to a boil. Lower the heat to medium and simmer for 20 minutes, or until reduced by half. Turn off the heat. This can be done up to 3 days in advance. See NOTES.
    1⅓ cups red wine, 2½ cups beef broth, 3 sprigs thyme, ½ teaspoon Kosher salt, ¼ teaspoon black pepper

Prepare the Roast and Finish the Sauce

  • Meanwhile, rub 2 tablespoon of the oil all over the roast. Use your fingers to rub in the rosemary and garlic all over the roast. Liberally salt and pepper the entire roast. Allow the roast to sit at room temperature for 1 hour.
    1 4 lb beef tenderloin, 4 tablespoon olive oil, 4 tablespoon rosemary, 4 cloves garlic, salt and pepper
  • Preheat oven to 425°F.
  • Heat 2 tablespoon oil and 2 tablespoon butter in a large oven-proof skillet or Dutch oven over medium-high heat. Add the roast and sear until browned all over, about 7 minutes. It's okay if you have to bend the roast to fit in the skillet.
  • Place the skillet in the oven and cook until an internal temperature of 125°F is reached (for medium-rare). If you don't have an oven-proof skillet, transfer the roast to a baking pan. An instant-read thermometer ensures the correct internal temperature. See NOTES regarding cooking temperatures.
  • Remove the roast from the skillet/pan, and allow it to rest while you finish the sauce.
  • Place the skillet (or pan) on the stove over medium heat. Add the remaining ¼ cup of beef broth and use a spatula to scrape up the bits stuck to the pan. Bring to a simmer and sprinkle with another ¼ teaspoon of salt. Pour the broth into the pan with the reserved sauce. Stir to combine. Strain into a gravy boat if serving immediately. If not serving immediately, store the sauce and then gently reheat it over low heat on the stove in a pan.
  • Cut the twine from the meat and then slice the roast into ½-inch medallions. Place on a serving platter and serve warm, or at room temperature, with sauce on the side. Sprinkle the slices with finishing salt, if desired.
    finishing salt

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.  
A whole beef tenderloin feeds 8 to 12 people.  A 2 to 3-lb tenderloin will feed 4 to 6 people. Be sure to have the ends tied up with twine. 
Doneness Temperatures:
  • 130 - 135°F: Medium-Rare
  • 140 - 145°F: Medium
  • 150 - 155°F: Medium Well (not recommended)
The sauce can be reduced up to 3 days in advance.  The roast can be marinated with the oil, rosemary, and garlic up to 12 hours in advance. Allow to come to room temperature (sitting at room temp for an hour) and then liberally add salt and pepper.
Leftovers will keep in the fridge for up to 5 days and can be frozen for up to 2 months.  
For the best French dip of all time, gently reheat a slice of the roast (don't overcook).  Place a slice of Provolone cheese over the top and place on a bun.  Gently reheat the sauce for dipping.  Amazing.   

Nutrition

Calories: 187kcal | Carbohydrates: 3g | Protein: 1g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 429mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 313IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

Mac and Cheese with Roasted Cauliflower and Smoked Bacon

by 2 Comments

We can hardly think of any other dish that brings about so many “oohs” and “ahs” than this epic take on classic macaroni and cheese.

Everyone wants a little more fun in life, and this recipe is guaranteed to deliver just that. We are thrilled to bring you the ultimate mac ‘n cheese. The roasted and smokey cauliflower and crispy smoked bacon put it over the top. Let’s do this!

A spoonful of Mac and Cheese with Roasted Cauliflower and Smoked Bacon in a white dish

How To Make Mac ‘n Cheese with Roasted Cauliflower and Smoked Bacon

This amazing side dish is not difficult to prepare, and much of it can be made in advance.

You can even prepare the entire dish up to 24 hours in advance. Just wait to put the breadcrumbs on just before baking.

It is truly a spectacular dish that pairs wonderfully with a majestic centerpiece such as our Standing Prime Rib Roast.

The Ingredients You Will Need

Quite honestly, just the name of this dish gets us excited.

We’re going with a classic béchamel sauce mixed with Gruyère cheese and Fontina cheese.

We love using traditional small elbow pasta for our mac ‘n cheese, but you can use whatever size of pasta you like.

Smoked applewood bacon (thick cut) is ideal. And of course, fresh cauliflower is best, but in a pinch, you could go with frozen.

A spread of ingredients including uncooked elbow macaroni, a jug of milk, a bowl of shredded cheese, a bowl of crumbled cooked bacon, and a bowl of toasted breadcrumbs.

The combination of roasted cauliflower and smoked bacon is an amazing taste sensation and is key to making this dish epic.

Simply cut the cauliflower into florets, toss with a little oil, salt, pepper, smoked paprika, and cayenne.  Bake until soft and slightly browned, about 20 minutes at 375°F.

The roasting brings out a slightly nutty taste that matches beautifully with the bacon, bechamel, pasta, and melty cheese.

Mac and cheese with roasted cauliflower and smoked bacon recipe

For the best mac ‘n cheese, you’ll want to use an awesome melting cheese.

We’re using 2 of our favorite types of melting cheese: Gruyere and Fontina, combined with a lush béchamel sauce.  It forms the basis for the perfect mac ‘n cheese.

And of course, the crunchy and flavorful breadcrumb topping is pure perfection! Buttery, crunchy, and so delicious. Mmmmm.

Mac n cheese with roasted cauliflower and smoked bacon recipe

When To Serve

This dish is a joy to serve for any occasion. It’s not difficult to prepare and can be made in advance (up to baking), so as part of a busy weeknight meal, is no problem.

But because the dish is always such a huge hit with kids and adults alike, it’s especially great when served with your holiday feast.

We just can’t rave about this dish enough. All the components work perfectly together.

Folks, there’s mac ‘n cheese, and then there’s this.

A spoonful of Mac and Cheese with Roasted Cauliflower and Smoked Bacon in a white dish

Ready to make the best mac ‘n cheese in the world? Go for it!

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

A spoonful of Mac and Cheese with Roasted Cauliflower and Smoked Bacon in a white dish
Print Recipe
5 from 1 vote

Mac and Cheese with Roasted Cauliflower and Smoked Bacon

This Mac and Cheese with Roasted Cauliflower and Smoked Bacon is pure comfort. It all comes together for the perfect mac 'n cheese. From the toasted bread crumbs, to béchamel, to Gruyere and Fontina cheese, to roasted cauliflower and of course the smoked bacon...it just doesn't get much better than this. Can be made 48 hours in advance, just don't put the bread crumbs on until just before placing in the oven.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: French / American
Servings: 8 people
Calories: 362kcal
Author: Kris Longwell

Equipment

  • 10"x10" or 9"x13" baking dish

Ingredients

  • 1 baguette crusts removed
  • 6 tablespoon unsalted butter divided
  • 6 oz Applewood smoked bacon thick slice
  • 1 head cauliflower cut into small florets
  • 1 tablespoon olive oil
  • Kosher salt and ground black pepper
  • ½ teaspoon cayenne pepper
  • 1 tablespoon smoked paprika
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon dry mustard
  • 4 oz Gruyere cheese shredded
  • 4 oz Fontina cheese shredded
  • 12 oz elbow macaroni cooked according to package instructions

Instructions

MAKE THE BREADCRUMB TOPPING

  • Pulse the bread in a food processor until uniform crumbs appear.
  • Heat 2 tablespoons butter in a medium skillet over medium-high heat.
  • Add the bread crumbs and cook, stirring frequently, until toasted and lightly browned, about 5 minutes.
  • Lightly season with salt. Transfer to a plate and set aside.

ROAST THE CAULIFLOWER AND PREPARE THE BACON

  • Preheat oven to 355°F.
  • In a large bowl, toss the cauliflower with olive oil, ½ teaspoon salt, ½ pepper, ½ teaspoon cayenne pepper, and 1 tablespoon smoked paprika.
  • Place on a baking sheet and bake until soft and beginning to brown, about 15 to 20 minutes. Remove from oven and set aside. Lower oven temp to 350 F.
  • Meanwhile, cook the bacon in a large skillet and crisp.
  • Transfer to a paper towel-lined plate and then coarsely crumble when cool enough to handle. Set aside.

MAKE THE BÉCHAMEL SAUCE

  • In a large saucepan/skillet, heat 4 tablespoons of butter over medium heat.
  • Add the flour and stir with a wooden spoon for 3 minutes.
  • Carefully add in the milk and cream, whisking constantly to fully incorporate. Add the mustard, 1 teaspoon salt, and ½ teaspoon black pepper. Stir often until slightly thickened, about 3 to 5 minutes.
  • One handful at a time, add the cheese, stirring to melt as you go.
  • Gently fold in the cooked cauliflower and bacon. Stir in the cooked pasta.

FINISH OFF THE MAC AND CHEESE

  • Pour the mixture into the baking dish. Top with bread crumbs.
  • Place in oven and bake for 30 to 40 minutes, or until bubbly. Let sit for 5 minutes before serving.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.  
The entire dish can be made up to 48 hours in advance, up to baking.  Don't add the breadcrumb topping until just before baking.
Leftovers can be kept in a container with a lid for up to 5 days.  The dish can be frozen, before baking, for up to 1 month.  We don't recommend freezing after baking, as the cheese and cream sauce will lose its texture and creamy taste. 

Nutrition

Calories: 362kcal | Carbohydrates: 18g | Protein: 12g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 369mg | Potassium: 281mg | Fiber: 2g | Sugar: 3g | Vitamin A: 686IU | Vitamin C: 23mg | Calcium: 237mg | Iron: 1mg

POSTUPDATE: This recipe was originally published in November 2017, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in December 2021!

Banana Nut Bread

by 7 Comments

If you are new a baking bread and you’re looking for an easy recipe to start with, you’ve found the perfect one right here.

You just can’t believe how simple it is to make this classic loaf of bread. This has become a tradition of ours every Thanksgiving morning. It’s wonderful fresh out of the oven, but it reheats so easily, too. And it requires no proofing (dough rising), so it’s quick and easy!

A loaf of banana nut bread with a couple slices that have been cut on a rectangular white serving dish.

How to Make Banana Nut Bread

As mentioned, this banana nut bread recipe is really very simple to make, but the results are heavenly.

We love using our stand mixer to bring the batter together, but an electric hand mixer, or even wooden spoons and some good elbow grease will work, too!

This bread is perfect to get the kids involved. It’s fun and so easy!

 

The Ingredients You Will Need

The key ingredients are butter, sugar, flour, baking soda, baking powder, salt, vanilla extract, and of course bananas!

We love throwing in some chopped maraschino cherries and chopped pecans for added texture, taste, and color.

EXPERT TIP: You’ll need to make sure your butter is softened. But don’t worry if you’ve forgotten to set your butter out to get nice and soft. Click here to learn how you can soften butter quickly before baking.

The batter for banana nut bread in a mixing bowl with a wooden spoon inserted into the middle.

Another classic holiday brunch dish we love to serve is our Banana Caramel French Toast Casserole.

But, let us tell you, nothing beats a delicious banana nut bread fresh out of the oven.

EXPERT TIP: Any kind of rectangular loaf pan will work. We often use our ceramic loaf pan, but metal pans distribute heat more evenly, and produce nicely browned, and evenly cook loaves of bread. Glass dishes will work, but we find ceramic and metal works best.

Bread batter being transferred from a mixing bowl into a metal loaf pan.

How To Serve and How To Store

This bread is really amazing served fresh out of the oven. But, it also stays fresh and moist for days. Simply wrap in foil or plastic wrap and leave on the counter.

A slice reheats perfectly for about 5 seconds on HIGH in the microwave. Be sure to have plenty of softened butter on hand to serve with the warm bread.

The recipe can easily be doubled or even tripled. We often freeze a loaf or two for up to 2 months.

A freshly baked loaf of banana nut bread

When To Serve Banana Nut Bread

As mentioned, we love serving this bread to guests during the holidays.

But, honestly, any time of the year it is so nice to just heat up a slice and add a little smear of butter.

It’s perfect for breakfast, brunch, or even snack time!

Another wonderful fruit-based breakfast treat is our homemade apple fritters. Easy and unbelievably delicious! But, in the meantime, look at this gorgeous bread!

A loaf of banana nut bread with a couple of slices cut sitting on a white serving dish.

This bread checks all the right boxes, especially during the busy holiday season: Quick, easy, delicious, and heart-warming.

It’s perfect for the beginner baker, but it’s so good, everyone will think you’re a master baker!

Warm up a slice, slather on some softened butter, and cuddle up with a cup of hot coffee or cocoa. Now, that’s good living.

A person smearing softened butter onto a slice of banana nut bread.

Ready to make the simplest, yet one of the most delicious loaves of bread in the world? Go for it!

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

A loaf of banana nut bread with a couple slices that have been cut on a rectangular white serving dish.
Print Recipe
5 from 2 votes

Banana Nut Bread

Delicious banana nut bread. Yum.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Brunch
Cuisine: American
Servings: 8 people
Calories: 316kcal
Author: Kris Longwell

Ingredients

  • 5½ tablespoon unsalted butter room temp
  • ⅔ cup sugar
  • 1⅓ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 large eggs lightly beaten
  • 1 cup bananas ripe, mashed (about 2)
  • ½ cup chopped pecans
  • ½ cup Maraschino cherries diced, optional

Instructions

  • Preheat oven to 350°F and butter a 9"x5" loaf pan.
  • In a large mixing bowl, beat the butter and sugar on high for a couple of minutes.
  • In a separate large bowl, whisk together the flour, salt, baking soda, and baking powder.
  • Beat the flour mixture into the butter/sugar cream mixture.
  • Slowly beat in the eggs.
  • Fold in the bananas, pecans, and cherries.
  • Pour into prepared loaf oven.
  • Bake in the oven for 45 to 60 minutes. Test with a toothpick. After inserting, it should come out clean. That's when it's done.
  • Cool slightly on a rack. Remove from pan and slice. Serve warm or at room temperature.

Video

Notes

See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel. 
This recipe can easily be doubled or tripled.  
Wrap the bread in plastic wrap or foil.  It can stay on the counter for up to 5 to 6 days and will keep in the refrigerator for 7 to 10 days.  The bread freezes beautifully for up to 2 months. 
Slices can be reheated in the microwave on HIGH for just a few seconds.  

Nutrition

Calories: 316kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: -17g | Cholesterol: 67mg | Sodium: 317mg | Potassium: 147mg | Fiber: 2g | Sugar: 25g | Vitamin A: 330IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg

POST UPDATE: This recipe was originally published in November 2013, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2021! 

Sheet Pan Greek Chicken

by 12 Comments

Here is one of the simplest one-pan meals you will ever make

In addition to being so simple to prepare, it is just so satisfying.  We love going with skin-on, bone-in chicken thighs, a variety of vegetables, and a simple Greek vinaigrette, but you can use whatever suits your tastes, or what you have on hand. In less than 45 minutes, you’ll have a full meal on the table.

Sheet Pan Greek Chicken fully cooked with vegetables and feta cheese sprinkled all over the top.

How To Make Sheet Pan Greek Chicken

This really is the perfect busy weeknight meal to prepare with very little effort.

However, it’s so delicious, it makes a beautiful (and delicious) dinner party serving.

And did we mention how easy it is to make? And fun!

 

Make the Simple Greek Marinade

Start with a small jar and add the following ingredients:

  • Olive oil (¼ cup olive oil)
  • Lemon juice (2 tbsp)
  • Red wine vinegar (2 tbsp)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon oregano, dried
  • 1½ teaspoon salt
  • 1 teaspoon black pepper

Twist on the lid nice and tight and then vigorously shake the jar until fully combined. If you don’t have a jar, then whisk everything in a bowl until combined.

Place the chicken and potato pieces in a large bowl and pour ¾ of the marinade over the top. Use a couple of wooden spoons to fully coat the chicken and potatoes. Place in the fridge while you prep the remaining veggies.

A person pouring a Greek dressing from a small jar over chicken thighs and small potatoes in a glass bowl.

While the chicken is soaking up all that delicious flavor in the fridge, it’s time to prep the vegetables.

Here are veggies we love to use:

  • Zucchini – ends cut off, cut in half lengthwise, cut into half-moons
  • Yellow bell pepper – cored and cut into strips
  • Red onion – ends cut off, skin removed, and cut into wedges (the onion will cook down during the roasting)
  • 1 cup cherry tomatoes – no need to halve them

Pour the remaining Greek dressing over the veggies on the sheet pan. 

A person pouring a Greek dressing from a small jar onto cut vegetables spread out on a sheet pan.

You’ll need to bake these on a baking dish that has a decent lip.

Sheet pans are a little deeper than baking pans, but either will work.

Simply spread the veggies on the pan and then pour the rest of the marinade over them. Use your fingers (or a large spoon) to move them around so they get nicely coated.

A pair of hands spreading out cut vegetables on a large sheet pan.

Can the Greek Chicken Be Made in Advance?

This Sheet Pan Greek Chicken can be fully prepped up to 24 hours in advance.

Once you’ve coated the veggies on the sheet pan, you’ll want to nestle the chicken in them across the pan.

EXPERT TIP: To ensure the potatoes are nice and soft at serving time, try and spread them as evenly on the pan as possible. A stirring of the veggies about halfway through the baking is recommended.

A pair of tongs being used to place an uncooked chicken thigh on a sheet pan with cut vegetables.

Adding More Greek Flavor

After 30 minutes of roasting at 400°F, remove the pan from the oven.

Sprinkle your favorite type of pitted olives all over the top. We love kalamata.

Place back in the oven and bake for another 10 minutes. To really crisp up the skin, leave on the middle rack and turner the broiler on HIGH for 1 to 2 minutes. Keep an eye on it, don’t let the chicken burn!

Sprinkle fresh feta cheese crumbles and chopped parsley for added flavor and a beautiful presentation.

A person's hand sprinkling Kalamatas olives on the top of sheet pan Greek chicken.

How To Serve Sheet Pan Greek Chicken

This is really a meal in one pan.

In fact, we usually bring the entire pan to the table and let everyone serve themselves.

A nice loaf of warm bread or rolls rounds out the meal perfectly.

Two of our other favorite dishes to make are Grilled Steak Greek Salad and Chicken Gyro with Homemade Tzatziki Sauce. Yum!

A cooked chicken thigh in a sheet pan surrounded by roasted vegetables.

This has become one of our go-to easy (but incredibly delicious) meals.

Adapt to whatever you have on hand. You can even you quality store-bought Greek dressing, and still get amazing results.

It is such a deeply flavorful and even elegant meal that is truly a snap to prepare!  

EXPERT TIP: Depending on how big of eaters your family is, you may want to allow 2 chicken thighs per person. You can also go with skinless thighs or breasts.

Other Wonderful Chicken Recipes to Try/h3>
Baked Honey Mustard Baked Chicken
Chinese Chicken Salad with Mandarin
Best Grilled Chicken
Roasted Chipotle Chicken
Chicken Fajitas
Chicken Curry

In the meantime…how about this amazing Sheet Pan Greek Chicken! YES!

A white dinner plate filled with Sheet Pan Greek Chicken next to a glass of white wine.

Ready to make one of the most delicious and simple winner winner chicken dinner 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 cooked chicken thigh in a sheet pan surrounded by roasted vegetables.
Print Recipe
5 from 4 votes

Sheet Pan Greek Chicken

Sheet Pan Greek Chicken is so simple to prepare and just so delicious. We love it because it's also a full meal baked in one pan (or baking sheet). Serve with warm bread or rolls for a completely satisfying and delicious meal!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Entree
Cuisine: Greek / American
Servings: 4
Calories: 528kcal
Author: Kris Longwell

Equipment

  • Sheet pan, or large baking pan with a lip

Ingredients

For the Greek Vinaigrette

  • ¼ cup olive oil
  • 2 tablespoon lemon juice fresh
  • 2 tablespoon red wine vinegar
  • 3 cloves garlic minced, or 1 teaspoon garlic powder
  • 1 tablespoon oregano dried
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper

For the Sheet Pan Chicken and Veggies (Prep the veggies while chicken is marinating in the fridge)

  • 6 chicken thighs skin-on, bone-in
  • 1 lb gold potatoes small, cut into ½-inch chunks, or halved
  • 1 zucchini halved lengthwise, ends cut off, and then cut into half-moons
  • 1 yellow bell pepper cored and cut into strips
  • 1 red onion skin removed and cut into ½-inch wedges
  • 1 cup cherry tomatoes no need to halve them
  • 1 cup Kalamata olives drained
  • ⅓ cup Feta cheese crumbled
  • 2 tablespoon parsley fresh, chopped, for garnish

Instructions

  • Preheat oven to 400°F.
  • Add all of the vinaigrette ingredients into a small jar. Place the lid on and then shake the jar vigorously, until well combined.
  • Place the chicken and potatoes in a large bowl. Pour ¾ of the vinaigrette over the chicken and potatoes. Use a couple of large spoons to stir around the chicken and potatoes until well coated. Place in the refrigerator for at least 15 minutes, or up to 12 hours (covered).
  • While the chicken is resting in the fridge, prep the vegetables.
  • Place the vegetables on a sheet pan. Pour the rest of the vinaigrette over the top of the veggies. Use your fingers, or a large spoon, to move the veggies around to get them nicely coated.
  • Remove the chicken from the fridge and nestle each piece into the veggies. Pour any extra dressing from the bowl all over the top. Try and get the potatoes to lay evenly across the pan. (If they are stacked too much, they won't cook evenly). Liberally sprinkle salt and pepper over the tops of the chicken.
  • Place the pan in the oven and bake for 30 minutes. (After about 15 minutes, remove from the pan and use a spoon to move the veggies around somewhat).
  • Remove the pan from the oven and sprinkle the olives over the top. Return to the oven for another 10 minutes.
  • If you want the skin to be extra crispy, keep the pan on the middle rack and turn your broiler onto HIGH for about 1 to 2 minutes. Keep an eye on the chicken, don't let it burn!
  • Remove from chicken and sprinkle the feta and parsley all over the top. Serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance.  If you like the video, please subscribe to our YouTube channel.
Purchased Greek dressing can work in the recipe just fine.  
If using boneless chicken thighs or chicken breasts, you'll want to reduce the cooking time to 18 to 22 minutes, in total.  An instant-read thermometer is the best way to ensure you've reached an internal temperature of 1658F. 
This dish can be prepared (up to baking) 12 to 24 hours in advance.  Cover with foil and then place in the fridge.  Remove from fridge and let come to room temperature, if possible, before baking. 
Leftovers will keep in the fridge for up to 5 days.  Simply reheat in the oven at 350°F for about 15 to 20 minutes, or until the chicken and potatoes are heated through. 

Nutrition

Calories: 528kcal | Carbohydrates: 32g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 1687mg | Potassium: 1213mg | Fiber: 6g | Sugar: 5g | Vitamin A: 853IU | Vitamin C: 103mg | Calcium: 158mg | Iron: 4mg

Loaded Potato Skins

by 4 Comments

This iconic appetizer has been served for years at favorite chain restaurants across the globe.

Now, you can make them better than ever in the comfort of your own home. Don’t skimp on the quality of bacon and cheese, and you won’t believe how fast these will go when you serve them to friends and family.  

A black baking sheet filled with loaded potato skins.

How To Make Loaded Potato Skins

These potato skins are so much easier than you might think to make at home.

And the great thing is you can make them all the way up to finishing them off in the oven hours before serving them.

These are our all-time favorite appetizers!

The Best Potato for Skins

There are many types of potatoes to choose from when cooking with them.

We highly recommend the trusted Russet potato for that classic taste and texture.

EXPERT TIP: You’ll need to remove much of the flesh (the inside) of the potato before frying the skins. Keep the potato flesh and make mashed potatoes! We simply heat the potatoes in the microwave for 10 to 15 minutes, which makes them soft and easy to split and clear out the flesh.

Deep-frying is traditional, but you could also fry them in an air-fryer or bake them on HIGH in your oven.

Cook up the bacon and then load the skins with shredded cheddar and crumbled cooked bacon.

A person using a spoon to scoop out the flesh of a cooked potato half, and then 5 potato skins in a fryer basket and then bacon being added to a potato skin.

When To Serve Loaded Potato Skins

Whenever we have friends and/or family over to watch the big game, or for a summer get-together, we always serve these, and they immediately get devoured.

They are really perfect for parties because they can be prepped ahead of time.

We serve them year-round, and they are always requested.

A potato skin on a baking sheet filled with melted cheddar cheese and topped with cooked crumble bacon.

Other Party Favorite Foods

These skins are always a crowd favorite when served at parties. But these gems get lots of “oohs” and “ah’s,” too.

Jalapeno Poppers
Crispy Chicken Tenders
Classic Buffalo Wings
Swedish Meatballs
TexMex Queso
Stuffed Mushrooms
Spinach and Artichoke Dip

In the meantime, aren’t you ready to sink your teeth into these babies?

A person adding sour cream on top of loaded potato skins sitting on a black plate.

Be sure to have plenty of sour cream and snipped chives so folks can really load their skins up.

Lots of folks would say these loaded potato skins are the original appetizer.

They’ve been around a long time, and they have stood the test of time. Yum.

Two loaded potato skins sitting next to each other on a black plate with a tall beer next to it.

Ready to make the best skins in the world? 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 black baking sheet filled with loaded potato skins.
Print Recipe
5 from 2 votes

Loaded Potato Skins

Loaded Potato Skins are always a huge hit when served at parties and gatherings of friends and family. Much of the simple prep work can be done in hours which makes serving them super easy!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 342kcal
Author: Kris Longwell

Equipment

  • Deep fryer, or sturdy skillet with candy-thermometer

Ingredients

  • 1 lb bacon thick-cut, smoked Applewood
  • 8 large potatoes preferably russet
  • Vegetable oil for frying
  • 4 tablespoon unsalted butter melted
  • Kosher salt
  • 4 cups cheddar cheese shredded
  • 8 oz sour cream for serving
  • ¼ cup chives snipped, for serving

Instructions

  • Preheat oven to 375°F.
  • Line a baking sheet with foil and place the bacon strips on it. You may need two baking sheets.
    1 lb bacon
  • Cook the bacon in the oven until crispy, about 15 minutes. Drain on paper towels. Set aside.
  • Stab each potato a few times with a fork. Wrap each potato with a paper towel. Place on a microwave-safe plate and cook them on HIGH in the microwave for 10 to 15 minutes, or until a sharp knife can easily pierce through the flesh.
    8 large potatoes
  • Heat oil to 350°F.
  • Once cool enough to handle, carefully slice each potato down the middle, lengthwise. Use a spoon to scoop most of the flesh out of each potato half.
  • Fry the potato halves until crisp and lightly browned. Drain on a paper towel-lined plate. You may need to fry in batches.
    Vegetable oil
  • Liberally brush the inside of each potato boat with melted butter. Sprinkle a little salt on the inside of each potato.
    4 tablespoon unsalted butter, Kosher salt
  • Crumble the bacon and then load each potato with a heap of cheese. Top with crumbled bacon. Place on a baking sheet and bake until the cheese is melted and bubbly, about 12 minutes. Serve at once with sour cream and snipped chives on the side.
    4 cups cheddar cheese, 8 oz sour cream, ¼ cup chives

Video

Notes

See the video near the top of the blog post for visual guidance.  If you like the video, please subscribe to our YouTube channel. 
The bacon can be made up to 24 hours in advance. The potatoes can be fried up to 6 hours in advance.  Simply load them and bake them just before you plan on serving them. 
Other wonderful ingredients to serve with the skins are hot sauce, chopped jalapeños, and chili.
These skins are best served fresh out of the oven, but they can be reheated in a 350°F oven for about 10 to 15 minutes. We don't recommend freezing them. 

Nutrition

Calories: 342kcal | Carbohydrates: 2g | Protein: 8g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 399mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

Turkey Tetrazzini

by Leave a Comment

Looking for a new way to use up all that leftover turkey?  You just found it. 

This dish couldn’t be easier to make and the flavor profile is pure comfort.  It really is such a family-favorite dish and is always a hit when served.  And the entire dish comes together and is on the table in less than an hour!

A large lasagna pan filled with turkey tetrazzini with a portion removed and a wooden spoon in its place.

How To Make Turkey Tetrazzini

One of the great things about a big Thanksgiving feast is the leftovers.

Who could ever complain about a roast turkey sandwich with a side of mashed potatoes, Thanksgiving dressing, and gravy? Certainly not us.

But if you’ve got excess turkey, you will be thrilled with this baked pasta casserole dish

The Ingredients You Will Need

This is a very pantry-friendly casserole, and you can easily adapt to your tastes and what you have on hand.

We go with the following items:

  • Chopped onion and celery
  • Garlic
  • Sliced mushrooms
  • Dry Sherry or White Wine (optional)
  • Flour
  • Milk
  • White cheddar cheese
  • Parmesan cheese
  • Chicken (or turkey) stock
  • Pasta
  • Leftover turkey
  • Frozen peas
  • Breadcrumbs
  • Butter

EXPERT TIP: After you’ve added the flour to the mushroom mixture, you’ll need to let it cook for about 1 to 2 minutes. After pouring in the milk and stock, you’ll want to stir until slightly thickened. It’s okay if the sauce is a little thin; the cheese will thicken it somewhat, and the pasta will absorb some of the liquid as the dish bakes.

A person pouring milk from a small milk jug into a skillet filled with sautéed mushrooms and chicken stock.

How Much Turkey Will I Need?

We recommend 3 cups of roughly chopped leftover turkey for the dish.

However, we’ve gone with 2 cups, and we’ve gone with 4 cups, and it was great every time.

EXPERT TIP: You can make this dish any time of the year with cooked chicken. A rotisserie chicken from the supermarket is simple and perfect for this dish.

Be sure to start with a large skillet or pot; as almost every component of the dish will start out in the skillet or pot before it’s transferred to your baking dish.

A pair of hands transferring chopped cooked turkey into a skillet filled with a sauce and shredded white cheddar cheese.

What Pasta Should I Use?

Our favorite pasta to use is extra-wide egg noodles. However, spaghetti is very commonly used in the dish.

Basically, go with what you have on hand. Here are some great options:

  • Extra-wide egg noodles
  • Spaghetti
  • Linguine
  • Angel Hair
  • Penne
  • Elbow

EXPERT TIP: Cook the pasta according to package instructions until al dente (not overly mushy). The pasta will cook further as it bakes in the oven.

A person transferring cooked egg noodles from a pasta pot into a skillet filled with tetrazzini sauce.

A lightly browned breadcrumb topping adds the perfect texture matched against the creaminess of the casserole.

To boost flavor, we mix the breadcrumbs with 2 tablespoon of melted butter and a ¼ cup of grated Parmesan cheese.

Another amazing dish using leftover turkey is our incredible Turkey Pot Pie with Puff Pastry.

EXPERT TIP: For added crunchy texture, we love using Panko breadcrumbs. They are not as fine as regular bread crumbs and brown beautifully. However, either type of breadcrumb will work just fine.

A hand sprinkling breadcrumbs over the top of turkey tetrazzini in a lasagna pan.

Storing, Freezing, and Reheating Turkey Tetrazzini

The dish will keep covered in the refrigerator for up to 1 week.

It freezes beautifully for up to 2 months. Allow to thaw completely, then cover the baking dish in foil, and bake at 350° for about 20 minutes, or until bubbly.

EXPERT TIP: As this dish sits, the pasta will absorb more of the liquid. When reheating, we recommend pouring in a small amount of milk and broth over the top of the casserole. This will keep it nice and creamy while reheating the dish.

A large wooden spoon filled with turkey tetrazzini over a pan filled with the same.

By the way, you may be wondering, “Why is it called Tetrazzini?” The story is that Italian opera singer Louisa Tetrazzini was staying at the Palace Hotel in San Francisco, and the executive chef created this dish in her honor. Read more about its history here.

But let’s get back to the amazingly delicious dish.

This is a very filling dish, and really all you need to serve with it is warm bread and maybe start with a green leaf salad.

Enjoy that amazing Thanksgiving feast in a whole new way with Turkey Tetrazzini!

An antique serving bowl filled with a large helping of turkey tetrazzini sitting next to a glass of iced tea.

Read to use up that leftover turkey and have everyone cheering for more? 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 antique serving bowl filled with a large helping of turkey tetrazzini sitting next to a glass of iced tea.
Print Recipe
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Turkey Tetrazzini

Turkey Tetrazzini is not only a great way to use up all that leftover holiday turkey, but it's also an amazingly delicious dish that the entire family will love.
Prep Time15 minutes
Cook Time33 minutes
Total Time48 minutes
Course: Entree
Cuisine: American / Italian
Servings: 8
Calories: 384kcal
Author: Kris Longwell

Equipment

  • 9x13" dish, or lasagna pan

Ingredients

  • 8 tablespoon unsalted butter divided
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 16 oz mushrooms sliced
  • 2 tablespoon dry sherry or white wine (optional)
  • 12 oz extra-wide egg noodles
  • ¼ cup all-purpose flour
  • 2 cups chicken broth or turkey
  • 1 cup whole milk
  • 2 teaspoon Kosher salt
  • 1 tsp black pepper
  • ½ teaspoon ground nutmeg
  • 8 oz white cheddar shredded
  • ½ cup Parmesan cheese divided
  • 3 cups turkey cooked and roughly chopped
  • 1 cup sweet peas frozen
  • 1 cup Panko breadcrumbs

Instructions

  • Get a pot of liberally salted water boiling (for the pasta).
  • Preheat oven to 350°F.
  • Melt the butter in a large saucepan/skillet over medium-high heat.
    8 tablespoon unsalted butter
  • Add the onion and celery and cook until soft and translucent, about 5 minutes.
    1 cup onion, 1 cup celery
  • Add the mushrooms and cook until soft and starting to release their liquids.
    16 oz mushrooms
  • Add the sherry and cook for about 2 minutes.
    2 tablespoon dry sherry
  • Add the pasta to the boiling water and cook until al dente, according to package directions.
    12 oz extra-wide egg noodles
  • Sprinkle the flour on the mushroom mixture and stir. Cook for another 2 minutes.
    ¼ cup all-purpose flour
  • Stir in the chicken broth and milk. Stir until slightly thickened, about 4 minutes. Stir in the salt, pepper, and nutmeg. Stir in the cheddar cheese and ¼ cup of Parmesan cheese and continue mixing until melted and smooth.
    2 cups chicken broth, 1 cup whole milk, 2 teaspoon Kosher salt, 1 teaspoon black pepper, ½ teaspoon ground nutmeg, 8 oz white cheddar, ½ cup Parmesan cheese
  • Stir in the turkey and peas. Stir to combine.
    3 cups turkey, 1 cup sweet peas
  • Meanwhile, melt the remaining 2 tablespoon butter and add it to the breadcrumbs and the remaining ¼ cup Parmesan in a small bowl.
    1 cup Panko breadcrumbs
  • Spray your baking dish (or lasagna pan) with cooking spray. Transfer the turkey mixture into the pan and even it out with the back of a large spoon. Sprinkle the breadcrumb mixture all over the top.
  • Bake uncovered for 20 minutes, until bubbly. Place under the broiler for a minute or two if you want the bread crumbs more toasted (keep an eye on them, don't let them burn!). Serve at once.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
You can substitute whatever your favorite type of pasta is for the egg noodles.
When reheating, add another couple of tablespoons of milk and broth over all over the top of the casserole.  Cover with foil and cook at 350°F for about 20 minutes.  
The casserole will freeze nicely for up to 2 months.  Leftovers keep in the fridge for up to 5 to 7 days. 

Nutrition

Calories: 384kcal | Carbohydrates: 15g | Protein: 22g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1198mg | Potassium: 475mg | Fiber: 2g | Sugar: 5g | Vitamin A: 813IU | Vitamin C: 7mg | Calcium: 352mg | Iron: 2mg

Brussels Sprouts Gratin

by 2 Comments

Brussels Sprouts Gratin is a standout side dish that consistently garners rave reviews from guests, thanks to its rich creaminess and delightful blend of flavors. This dish is particularly wonderful for holiday feasts. Serve alongside slow-cooker spiral ham or standing prime rib roast for an unforgettable meal!

An oval baking dish filled with Brussels sprouts gratin topped with toasted breadcrumbs with a spoon in the side.
[feast_advanced_jump_to]

🍶 Recipe Ingredients

The ingredients for this dish are simple, yet they combine harmoniously to create a rich and extraordinary dish that delights the palate. Find ingredient notes (including substitutions and variations) below.

An organized display of ingredients for Brussels Sprouts Gratin on a white background, including fresh Brussels sprouts, creamy cheese, butter, heavy cream, garlic, breadcrumbs, and seasonings, highlighting their vibrant colors and textures.

🧀 Substitutions and Variations

  • Brussels Sprouts – Seek out brightly green sprouts. If the leaves are browning too much, you won’t want them. Frozen can be used in a pinch, but fresh is always best. Roasting them brings out even more flavor
  • Pancetta – We recommend cubed pancetta for this dish, which can usually be found near the deli (and prepared food) section of many supermarkets. Proscuitto can be substituted and so can thick-cut bacon.
  • Seasonings – Salt and pepper is a must. Nutmeg gives the dish an “extra-special” flavor profile, especially during the holidays. For the best flavor, get whole nutmeg (usually in the spice section) and use a zester, or microplane to grate it.
  • Dairy – Whole milk can be substituted for the heavy cream. Gruyére has a deep, full-milk flavor to it. Fontina, Swiss, or white cheddar are all excellent options.

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

Expert Tip

If you leave the Brussels sprouts in large pieces, you’ll need to allow the gratin to bake for 25 to 30 minutes. If the breadcrumb mixture starts to brown too much on top. cover with foil.

👩🏼‍🍳 How To Make Brussels Sprouts Gratin

A person using a wooden spoon to toss whole Brussels sprouts with olive oil in a glass bow.
  1. Step 1: Place the Brussels sprouts in a large bowl and toss with the olive oil, salt, and pepper.
A person using oven mitts to remove a baking sheet from the oven that has roasted Brussels sprouts on it.
  1. Step 2: Roast the sprouts on a baking sheet. Remove from the oven and roughly chop them. Set aside. 
Cubed pancetta being sautéed in a large non-stick skillet.
  1. Step 3: Cook the pancetta in a skillet over medium until crispy. Remove from the skillet and set aside
A person using a wooden spatula to sauté chopped onions in a skillet with cooked pancetta.
  1. Step 4: Add the onions to the same skillet and sauté in the rendered pork grease until soft. Stir in the garlic and cook for another 30 seconds. 
A person pouring cream from a glass jug into a skillet with sautéed onions, pancetta, and cooked flour.
  1. Step 5: Add the flour and cook, stirring often. Stir in the cream and cook until slightly thickened. 
A person adding shredded Gruyere cheese into a skillet of simmering cream and sautéd onions and pancetta.
  1. Step 6: Add the shredded cheese and stir until melted. Season with salt, pepper, and nutmeg. 

⏲️ Finishing the Dish

A person transferring a béchamel sauce from a skillet into a baking dish that is filled with roasted Brussels sprouts.
  1. Step 7: Place the sprouts in a baking dish and pour the cream/cheese mixture over the top. 
A person sprinkling breadcrumbs over the top of a baking dish the is filled with unbaked Brussels sprouts gratin.
  1. Step 8: In a bowl, mix the breadcrumbs with the melted butter. Sprinkle over the top of the gratin and bake until golden. 

🍽️ How To Serve

  • Let the gratin rest for 10 minutes before serving. If desired, you can cover with foil and let the dish sit for up to 30 minutes, it will still be warm once you remove the foil.
  • If serving at the table, remember the dish will be hot. Either transfer to another serving dish, or have small linen available for gripping the handles.
  • This dish is very luxurious and filling. Other dishes such as Southern-style green beans or pecan rice pilaf complement the gratin wonderfully.

🔥 How To Store and Re-heat

  • Leftovers can be placed in an air-tight container with a lid and refrigerated for up to 5 days.
  • Reheating leftovers in the microwave is fine, or, add them to a baking dish, cover, and heat at 325°F until heated through, usually about 30 minutes.
  • You can also heat leftovers in your AirFryer. Place them in a dish, add a splash of cream (or milk), and air-fry at 350°F for about 10 minutes. This keeps the top crunchy!

🙋🏽‍♂️ Frequently Asked Questions

Can Brussels Sprouts Gratin be made in advance?

Absolutely! You can prepare the dish 24 hours in advance, waiting to add breadcrumbs just before baking.

Can frozen Brussels sprouts be used for Brussels sprouts gratin?

They can be, but the dish won’t be as flavorful as fresh. Remember, when frozen, they will retain water. Let them thaw completely and use paper towels to dry them as much as possible.

How do you make Brussels sprouts gratin gluten-free?

Use a gluten-free flour such as rice flour or almond flour. Substitute the breadcrumbs with crushed gluten-free cornflakes or rolled oats.

A person raising a serving spoon filled with Brussels sprouts gratin.

😋 Other Creamy Side Dish Recipes

Ready to make a holiday side dish that even non-veggie lovers will love? Go for it!

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

A person lifting up a spoonful of baked Brussels sprouts in a cream sauce out of an oval baking dish.
Print Recipe
5 from 1 vote

Brussels Sprouts Gratin

Brussels Sprouts Gratin is always such a big hit, especially for that special holiday feast. Even non-veggie-loving people love this dish. Roasting the sprouts deepens the flavor and softens them. The smoked Gruyere with the pancetta and cream sauce puts it over the top.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 468kcal
Author: Kris Longwell

Equipment

  • 2 quart baking dish

Ingredients

  • 1 lb Brussels sprouts rinsed and patted dry
  • 2 tablespoon olive oil
  • 1½ teaspoon Kosher salt divided
  • 1½ teaspoon black pepper freshly ground, divided
  • 4 oz pancetta cubed
  • ½ cup onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon all-purpose flour
  • ⅔ cup heavy cream plus a little extra
  • ½ cup Gruyére cheese shredded
  • ¼ teaspoon nutmeg ground
  • ¾ cup Panko breadcrumbs
  • 3 tablespoon unsalted butter melted

Instructions

  • Preheat oven to 400°F.
  • Place the Brussels sprouts in a large bowl and toss them with the olive oil and a couple of pinches each of salt and pepper (about ½ teaspoon each of salt and pepper. Spread the sprouts onto a baking sheet and roast for 20 minutes, flipping them over halfway through.
    1 lb Brussels sprouts, 2 tablespoon olive oil, 1½ teaspoon Kosher salt, 1½ teaspoon black pepper
  • Remove the sprouts from the oven, and when cool enough to handle, roughly chop them. (See NOTES).
  • Meanwhile, cook the pancetta in a large skillet over medium-high heat until crisp. Use a slotted spoon to remove the pancetta from the pan. Place in a bowl and set aside.
    4 oz pancetta
  • Leave the rendered grease in the pan. Add the onions and cook until soft and starting to brown, about 5 minutes. Add the garlic and cook for another 30 seconds.
    ½ cup onion, 3 cloves garlic
  • Stir in the flour to create a roux and cook for about 1 minute.
    1 tablespoon all-purpose flour
  • Carefully pour in the heavy cream and stir until slightly thickened, about 2 minutes. Add the cheese and stir until melted. Season with ½ teaspoon of salt and pepper. Stir in the nutmeg and reserved pancetta. If the sauce is too thick, thin with more cream until the right consistency. It should be the consistency of thick gravy.
    ⅔ cup heavy cream, ½ cup Gruyére cheese, ¼ teaspoon nutmeg
  • Place the chopped sprouts in a 2-quart baking dish. Pour the cream sauce over the top of the sprouts.
  • In a bowl, mix together the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the top of the cheese sauce.
    ¾ cup Panko breadcrumbs, 3 tablespoon unsalted butter
  • Bake for 20 minutes until bubbly and golden on top.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If you want the sprouts to be nice a chunky, simply halve them, rather than quartering them or chopping them.  Depending on the size of the sprouts, if you leave them in larger pieces, they may need to bake longer to become nice and soft.  After 20 minutes, pierce one with a knife.  If there is much resistance, cook for another 10 minutes or so.  You’ll probably need to cover the dish with foil at this point to prevent the bread crumbs from browning too much.
We love using Gruyere, but other great cheese choices include white cheddar, Fontina, or Swiss. 
To make the dish vegetarian, simply omit the pancetta and use two tablespoons of butter or olive oil to saute the onions and make the roux.  If you omit the pancetta, you’ll want to increase the salt amount to ¾ teaspoon for the sauce. 
This recipe easily feeds 4 people.  Double the recipe to serve 8 or more and bake in a 9×13-inch dish. 
The dish can be made up to 1 day in advance, prior to baking.  Cover and keep in the fridge.  Take it out of the fridge a couple of hours before baking to allow it to come to room temp. Add the breadcrumb mixture and bake as directed. 

Nutrition

Calories: 468kcal | Carbohydrates: 24g | Protein: 10g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1188mg | Potassium: 602mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1716IU | Vitamin C: 99mg | Calcium: 111mg | Iron: 3mg

Sweet Potato Pie with Pecan Topping

by 4 Comments

The holidays are all about love, family, being thankful…and delicious food!

We love all kinds of Thanksgiving and other holiday desserts including Pecan Pie, Pumpkin Pie, and Sweet Potato Bundt Cake. This pie right here has quite possibly become our most favorite pie of all time. It’s similar to pumpkin pie and pecan pie. The filling is not too sweet and works perfectly with the crumbly and mildly sweet pecan topping. Amazing!


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

How To Make Sweet Potato Pie

Technically, sweet potatoes and yams are actually not the same things. But, no one, even the U.S. Department of Agriculture, sees them as different. As far as we are concerned, yams (actually, authentic yams come from the Caribbean) and sweet potatoes are the same things. They’re even labeled that way in the United States.

Well, enough of that. If you’d like to know more about this subject, click here.

Now, let’s make this amazing dessert!
A sweet potato pie with pecan topping in a white pie dish with a large slice missing on one side of the dish.

How To Blind Bake Pie Dough

To prevent our pie dough from getting soggy, we need to blind-bake the dough.

Roll out your dough to about a 12-inch diameter. Place it in your pie dish and then stick it in the freezer for about 15 minutes.

EXPERT TIP: Stab the chilled dough all over the bottom and along the sides. This will allow steam to escape as it blind bakes. Now, cover the dough with parchment paper or foil. Add pie weights, dried beans, short-grain rice, or even pennies! Bake for 20 minutes. Remove from the oven and carefully remove the foil with whatever was being used as a weight. Bake for another 15 minutes, and your pie is ready for the dough!

A pie crust that has been blind baked and then partially baked in a pie dish until lightly golden.

We highly recommend going with fresh sweet potatoes for this pie.

To prepare them, simply roast them in the oven for about 50 to 60 minutes. Let them cool somewhat and then easily pull the skin away.

EXPERT TIP: You will need 2 cups of cooked sweet potatoes for the pie. This usually will take 2 medium/large sweet potatoes or 3 medium. Chances are you’ll have extra cooked potatoes. Don’t worry, add a little melted butter and a sprinkle of cinnamon to whatever is left over for a delicious treat!

A person in a blue shirt easily pulling the skin away from a roasted sweet potato.

Can Sweet Potato Pie Be Made in Advance?

Sweet Potato Pie can be made several days before serving. In fact, you’re going to need the pie to rest for at least 2 hours after baking. This allows the center of the pie to be fully set.

You can prepare the pie completely before baking, too. Keep in the fridge for up to 3 days, covered.

EXPERT TIP: Freezing the pie, cooked or uncooked, is a great option, too. If freezing uncooked, then allow it to thaw for 3 to 4 hours before baking. If you want to serve the pie after it has been baked and then frozen, let it thaw for 3 to 4 hours, and then gently reheat for about 30 minutes in a 350°F oven. It can be served warm or at room temperature.

A person transferring sweet potato pie filling from a large glass bowl into a pie crust-lined pie dish.

This filling for this pie is really amazing.

But, we’ve got to say, the pecan topping puts it over the top.

Pour the melted butter over the chopped pecans, brown sugar, and flour, and then mix together with a fork.

Place on top of the uncooked pie. As the pie bakes, some of the butter will melt from the pecan topping. That’s normal and will set with the rest of the pie as it cools.

A person placing a pecan streusel mixture on top of a sweet potato pie filling in a pie dish.

When To Serve and How To Store Sweet Potato Pie

As you can imagine, this is a perfect pie to serve during the holiday season, especially Thanksgiving.

We love to serve with whipped cream, which can easily be made by using a hand mixer to beat 2 cups of heavy cream with 3 tablespoons of sugar on high until thickened. Or, use store-bought.

The pie will stay fresh unrefrigerated when covered for 3 to 4 days. Keep covered and refrigerated, and the pie will keep fresh for 1 week. Freeze the pie (baked or unbaked) for up to 2 months.

A sweet potato pie in a pie crust with fluted edges sitting in a white pie dish on an autumnal place setting.

Other Amazing Pies to Make

We just love all types of pies. Here are some of our all-time favorites:

Pecan Pie
Pumpkin Pie
Apple Pie
Cherry Pie
Peach Crisp
Chess Pie
Lemon Meringue Pie
Key Lime Pie

Chocolate Bourbon Pecan Pie

But we have to say, this pie right here is one of our all-time favorites. One bite, and you’ll probably agree!

A slice of a sweet potato pie that is sitting next to the full pie in the pie dish.

This pie is always such a huge hit when we serve it to loved ones.

It’s just so festive and the perfect holiday pie.

But folks, it really is so delicious, you’ll want to make it all year long!

A slice of sweet potato pie sitting on a white dessert plate next to the pie in a pie dish.

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

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

A slice of sweet potato pie sitting on a white dessert plate next to the pie in a pie dish.
Print Recipe
5 from 1 vote

Sweet Potato Pie with Pecan Topping

Sweet Potato Pie is just so comforting and the perfect holiday pie. Top it with a sweet, crumbly pecan topping, and you'll have one of the most delicious pies you've ever tried or served.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Cooling2 hours
Total Time4 hours
Course: Dessert
Cuisine: American
Servings: 8
Calories: 494kcal
Author: Kris Longwell

Ingredients

For the Pie

  • 1 pie dough
  • 2 medium sweet potatoes 2 cups cooked
  • 3 tablespoon unsalted butter melted
  • ½ cup brown sugar light or dark
  • ⅓ cup heavy cream
  • 2 large eggs
  • 1 teaspoon cinnamon ground
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon nutmeg ground
  • 1 teaspoon vanilla extract

For the Pecan Topping

  • ½ cup brown sugar light or dark
  • ⅓ cup all-purpose flour
  • ¾ cup pecans chopped
  • ⅓ cup unsalted butter melted
  • whipped cream for topping (optional)

Instructions

Blind Bake the Pie Dough

  • Roll the dough out to a 12 to 13-inch diameter. Gently roll the dough onto your rolling pin and then roll it out over a 9-inch pie dish. Gently press the dough against the side of the dish. Place in the freezer for 15 minutes.
    1 pie dough
  • Trim away excess dough that hangs over the dish. Use your fingers to flute the edge of the dough, if desired.
  • Preheat oven to 375°F.
  • Remove the dish from the freezer and puncture the dough all over with a fork. Add a layer of parchment paper or foil over the dough. Add pie weights, dried beans, short-grain rice, or pennies on top of the parchment or foil. Bake for 20 minutes.
  • Remove the dish from the oven and carefully remove the parchment or foil with the weights. Place the dish back into the oven for another 15 minutes, or until lightly golden all over. Remove from oven and allow to completely cool. This can be done hours in advance.

Make the Filling

  • Preheat oven to 350°F.
  • Pierce each sweet potato a few times all over with a fork.
    2 medium sweet potatoes
  • Place the sweet potatoes directly on the center rack of the oven and place a baking sheet on the rack beneath them (the sweet potatoes will seep a little as they roast).
  • Remove the potatoes from the oven and allow them to cool enough to handle.
  • Pull the skin from the roasted sweet potatoes and add them to a large bowl. Pour the melted butter over them and use a masher to work the butter into the potatoes. Do this for about 1 minute. This will help to smooth the sweet potatoes, too.
    3 tablespoon unsalted butter
  • Add the brown sugar, heavy cream, eggs, spices, and vanilla to the bowl. Use a hand mixer to mix the ingredients together. Mix for about 1 minute until fully combined and smooth (there will still be some small bumps from the sweet potatoes; this is good).
    ½ cup brown sugar, ⅓ cup heavy cream, 2 large eggs, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, ½ teaspoon nutmeg, 1 teaspoon vanilla extract
  • Transfer the filling into the prepared pie crust.

Make the Pecan Topping and Finish the Pie

  • In a medium-sized bowl, add the brown sugar, flour, and pecans. Pour the melted butter into the bowl and use a fork to mix until fully combined.
    ½ cup brown sugar, ⅓ cup all-purpose flour, ¾ cup pecans, ⅓ cup unsalted butter
  • Add the pecan mixture to the top of the filling. Bake at 350°F for 45 minutes, adding foil along the sides of the crust to prevent them from getting too brown.
  • Remove from the oven and allow to sit for at least 2 hours. The filling will continue to set during this time. Then, chill for another hour or so. Serve with whipped cream, if desired.
    whipped cream

Video

Notes

See the video near the top of the blog post for visual guidance.  If you like the video, please subscribe to our YouTube channel.  
We love going with our homemade pie dough, but store-bought is perfectly fine and will still be delicious. 
To save time, you and heat the sweet potatoes in the microwave for about 10 minutes, wrapped in paper towels, or long enough until the flesh is very soft.   We don't recommend boiling them as the texture becomes too soft and a bit soggy. 
The pie will keep covered on the counter for several days, and up to 1 week in the fridge.  The pie can be frozen, cooked, or uncooked for up to 2 months.  Allow to completely thaw before baking or re-warming. 

Nutrition

Calories: 494kcal | Carbohydrates: 55g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 149mg | Potassium: 323mg | Fiber: 3g | Sugar: 30g | Vitamin A: 8603IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg

Roast Turkey Breast with Herbs

by 8 Comments

Roast Turkey Breast with Herbs is the answer if you want to downsize your holiday table this year. You still get that amazing turkey taste and texture, but on a smaller scale. Serve with Mom’s Thanksgiving dressing, the best mashed potatoes, and Southern-style green beans for the perfect feast.

A Roast Turkey Breast with Herbs resting on a white platter garnished fresh sage leaves and lemon wedges and a large carving knife nearby.
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🦃 The Ingredients for the Brine

Brining is not 100% necessary; plenty of folks think it doesn’t make that much of a difference. Well, we’re not those folks.

We’ve tested numerous times, and for some reason, especially with a turkey breast, we find that brining produces a much more juicy and flavorful bird. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredient for a brine for roast turkey breast on a white background including an uncooked bone-in turkey breast, a pitcher of water, apple cider, salt, allspice, and bay leaves.

🌿 The Ingredients for the Roast Turkey

The straightforward combination of fresh herbs, garlic, and seasoning in roast turkey breast delivers the classic, savory flavor that makes this dish a timeless favorite.

An arrangement of ingredients for roast turkey with herbs on a white background including olive oil, lemon juice, turkey stock, white wine, herbs, garlic, and seasonings.

Expert Tip

After simmering the apple cider with herbs, be sure to add to water and additional apple cider. This will cool down the warm herbed cider. You don’t want to add hot (or even warm) brine over the uncooked turkey.

👉 Substitutions and Variations

  • Turkey – You can also use a boneless turkey breast. The roasting will be reduced, depending on the size of the breast. You’ll need to reach an internal temperature of 165°F. If you want a larger turkey, look at our Perfect Roast Turkey, Spatchcock Turkey, or Southern Deep-Fried Turkey.
  • Herbs – Fresh herbs are best, but dried herbs will deliver good taste, too. Other wonderful herbs include sage, marjoram, and basil.
  • Wine – We use a dry white wine, such as Chardonnay or Sauvignon Blanc. If you don’t want to cook with wine, substitute turkey stock or best chicken broth.

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

👩🏼‍🍳 How To Make Roast Turkey Breast with Herbs

A saucepan filled with turkey stock, water, seasonings, and bay leaves.
  1. Step 1: In a saucepan, simmer the apple cider, salt, allspice, and bay leaves.
A person pouring a turkey brine over a whole turkey breast that is in the bottom of a brine bag in a large stock pot.
  1. Step 2: Place the turkey in the brine bag in a cooler and pour in the cooled brine plus the chilled cider and water. 
A glass bowl filled with chopped fresh herbs, minced garlic, salt, and pepper.
  1. Step 3: In a bowl, add the garlic, mustard, herbs, salt, pepper, oil, and lemon juice. Stir to form a paste.
A person rubbing a butter and herb mixture under the skin of an uncooked whole turkey breast on a wooden cutting board.
  1. Step 4: Remove the turkey, pat dry, and then spread the paste under the skin and all over the breast.
A person pouring white wine from a small carafe into a roasting pan that is fitted with a roasting rack with an uncooked turkey breast with herbs on it.
  1. Step 5: Place on rack in pan and add chicken broth and white wine
A person standing behind a silver roasting pan that is fitted with a roasting rack with a fully cooked roast turkey with herbs on it.
  1. Step 6: Bake until internal temperature reaches 165°F. Tent with foil if browning too much. 

🍽️ How To Carve and Serve

  • We find that a whole turkey breast is so much easier to carve than a whole turkey.
  • Simply use a large knife (preferably a carving one) and a large fork, and begin slicing layers of each side of the breast. The meat should easily fall right off.
  • The sauce is an amazing accompaniment to the roast turkey breast and can be served as is right from the pan.
  • Arrange slices on a platter and nestle fresh herbs and sliced lemon around the meat for a beautiful presentation.

🙋🏽‍♂️ Frequently Asked Questions

What herbs work best for roast turkey breast?

Fresh herbs like rosemary, thyme, sage, and parsley are ideal for roasting turkey breast because they complement the mild flavor of the meat and add aromatic depth.

Should I season the roast turkey breast under the skin or just on top?

For maximum flavor, it’s best to season both under the skin and on top of the turkey breast, allowing the herbs and seasoning to penetrate the meat and keep it moist.

How long should I roast a turkey breast with herbs to ensure it’s juicy and fully cooked?

Roast the turkey breast at 320°F (175°C) for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C), to ensure it’s juicy and safely cooked. A digital thermometer ensures a perfectly cooked turkey!

A white dinner plate filled with two slices of roast turkey breast with herbs and a pile of simmered green beans and mashed potatoes topped with gravy.

😋 Other Holiday Roasts

Ready to make a turkey breast that will rival any roast turkey 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 Roast Turkey Breast with Herbs resting on a white platter that is garnished with fresh sage leaves and lemon slices.
Print Recipe
5 from 2 votes

Roast Turkey Breast with Herbs

Roast Turkey Breast with Herbs is so juicy and deeply flavorful. Brining the breast is not 100% necessary, but we do find it make the meat significantly juicier and flavorful.
Prep Time20 minutes
Cook Time2 hours 15 minutes
Brining12 hours
Total Time14 hours 35 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 381kcal
Author: Kris Longwell

Equipment

Ingredients

For the Brine

  • 8 cups apple cider chilled
  • ¾ cup salt
  • ¼ cup allspice ground
  • 4 bay leaves
  • 8 cups water
  • 1 6 lb turkey breast whole

For Roasting the Turkey Breast

  • 3 cloves garlic minced
  • 1 tablespoon dry mustard
  • 1 tablespoon sage fresh, chopped
  • 1 tablespoon rosemary fresh, chopped
  • 1 tablespoon thyme fresh, chopped
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoon lemon juice usually from 1 lemon
  • 2 cups turkey stock or chicken stock, plus more for basting
  • 1 cup white wine

Instructions

Brine the Bird (Start 12 to 24 hours in advance)

  • Add 2 cups of the apple cider to a medium-sized saucepan. Stir in the salt, allspice, and bay leaves and bring to a simmer. Stir frequently and simmer for 15 minutes.
    8 cups apple cider, ¾ cup salt, ¼ cup allspice, 4 bay leaves
  • In a pot, add the remaining chilled apple cider, all of the water, and the simmered salt mixture.
    8 cups water
  • Line a vessel just large enough to hold the turkey breast with a brine bag. Place the turkey breast in the bag and then carefully pour in the brine liquid and twist the top of the bag, and secure with twine or a knot. Try to make sure the turkey breast is fully submerged. Placing a heavy object on top can help. Place in the refrigerator for at least 2 hours, or preferably, overnight.
    1 6 lb turkey breast

Roast the Turkey Breast

  • Preheat your oven to 325°F.
  • Remove the turkey from the brine and pat dry with paper towels. Place on a rack in a roasting pan.
  • Make the paste by adding the garlic, mustard, herbs, salt, pepper, oil, and lemon juice to a small bowl. Stir to form a paste
    3 cloves garlic, 1 tablespoon dry mustard, 1 tablespoon sage, 1 tablespoon rosemary, 1 tablespoon thyme, 2 teaspoon Kosher salt, 1 teaspoon black pepper, 1 tablespoon olive oil, 2 tablespoon lemon juice
  • Use your fingers to gently pull the skin away from the top of the turkey breast. Rub about three-quarters of the paste into the meat under the skin. Rub the rest all over the top of the turkey breast.
  • Add the turkey (or chicken) stock and wine to the pan.
    2 cups turkey stock, 1 cup white wine
  • Roast until an internal temperature of 160 to 165°F is reached, anywhere from 1½ to 2½ hours. You'll want to add small pieces of foil to the top of the turkey breast if it starts to brown too much. Add more stock (increments of ½ cup) if it starts to evaporate. We recommend basting the turkey breast occasionally (every 30 minutes), if possible.
  • Remove the turkey from the oven and let rest for at least 10 minutes. Pour the au jus sauce into a gravy boat. Carve and serve with sauce on the side.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Brining is great if you can get the bird in the brine 12 to 24 hours in advance.  However, if 3 to 4 hours makes the meat juicier, too. 
Be sure to keep an eye on the breast as it is roasting.  It will start to brown typically near the top area of the breast, near the neck.  Add pieces of foil to areas that are getting a little too brown.  Near the end of the roasting, you may need to cover the entire breast in foil. 
You’ll need a little extra stock (either turkey or chicken) for adding to the pan during the roasting sauce.  You want to maintain around 2 cups of liquid at the bottom of the pan. 
The cooked turkey makes amazing leftovers and will keep in the fridge for up to 1 week and freezes beautifully for up to 2 months. 

Nutrition

Calories: 381kcal | Carbohydrates: 67g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 22605mg | Potassium: 779mg | Fiber: 3g | Sugar: 48g | Vitamin A: 154IU | Vitamin C: 14mg | Calcium: 156mg | Iron: 3mg

Taco Quesadillas

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These Taco Quesadillas are the ultimate Tex-Mex comfort food — crispy on the outside, gooey and savory on the inside. Each flour tortilla is packed with our flavorful homemade beef taco filling and plenty of melted cheese, then lightly fried to golden perfection. Serve them hot with our restaurant-quality salsa for a meal that’s easy, satisfying, and absolutely irresistible.

A stack of four taco quesadillas that have been cut in half so the meat filling is visible.
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🥩 The Ingredients

A blend of bold Tex-Mex flavors and simple fresh ingredients comes together to create a rich, zesty taco filling and perfectly cheesy, golden quesadillas. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for taco quesadillas on a grey wooden background including ground beef, oil, beer, onions, seasonings, tomatoes, tortillas, and cheese.

🧀 Ingredients Notes and Variations

  • Ground Beef: Use 80/20 for the best flavor and juiciness. You can also swap in ground turkey, chicken, or even plant-based crumbles for a lighter version.
  • Aromatics: Sautéing onion, jalapeño, and garlic in olive oil builds a deep, savory base that gives the taco meat its signature Tex-Mex flavor.
  • Beer: Adding beer enhances the richness and adds subtle malty depth — if you prefer, substitute with beef broth or water.
  • Cheese: A blend of cheddar and Monterey Jack melts perfectly for that classic gooey quesadilla texture. Pepper Jack or a Mexican cheese blend also works great for an extra kick.
  • Tortillas: Flour tortillas crisp up beautifully when lightly fried, but you can use corn tortillas for a more traditional taco flavor.
  • Spices: Chili powder, cumin, and oregano bring warmth and balance — adjust the heat level by adding more jalapeño or a pinch of cayenne.

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

🔥 Tips & Tricks for the Best Taco Quesadillas

  • Drain excess grease: After cooking the taco meat, drain off any extra fat so the quesadillas stay crisp, not soggy.
  • Cool the filling slightly: Let the meat mixture rest for a few minutes before assembling — this keeps the cheese from melting too quickly and leaking out.
  • Use medium heat: Fry the quesadillas over medium heat so the tortillas turn golden and crisp while the cheese melts evenly inside.
  • Don’t overfill: A little restraint goes a long way — too much filling makes flipping tricky and can cause the tortillas to tear.
  • Seal the edges: Press the quesadilla lightly with a spatula as it cooks to help the cheese melt and “glue” the sides together.
  • Flip carefully: Use a wide spatula (or two) to flip without losing any filling.
  • Keep them warm: Place cooked quesadillas on a wire rack in a low oven (around 200°F / 95°C) to stay crisp until ready to serve.
  • Cut like a pro: Let them rest for a minute before slicing — this helps the cheese set slightly and keeps the filling intact.
  • Serve immediately: Quesadillas are best hot off the skillet, served with salsa, guacamole, or sour cream for dipping.

👩🏼‍🍳 How To Make Taco Quesadillas

A person dumping minced garlic into a skillet filled with chopped onion and jalapeño being sautéed in olive oil.
  1. Step 1: Heat the oil in a large skillet over medium heat and sauté the onions, jalapeño, and garlic until tender, about 5 minutes.
A person dumping chopped tomatoes from a small bowl into a large skillet filled with cooked ground beef, onions, and peppers.
  1. Step 2: Cook the beef until no longer pink. Drain excess grease and stir in the seasonings and chopped tomatoes. Cook for a few minutes.
A person pouring beer into a skillet of simmering taco meat.
  1. Step 3: Pour in about 1 cup of the beer and simmer until most of the liquid is gone.
A flour tortilla in a non-stick skillet with taco meat and shredded cheese on one side of the tortilla.
  1. Step 4: Heat vegetable oil in a non-stick skillet and add a flour tortilla with shredded cheese and about half a cup of the taco meat and more cheese on one half of the shell.
A person using two forks to hold down a taco quesadilla that is being lightly fried in a non-stick skillet with a layer of shimmering oil in it.
  1. Step 5: Gently pull the open side of the tortilla over the meat and cheese, and use forks or a spatula to compress the quesadilla.
A freshly fried taco quesadilla sizzling in a non-stick skillet with oil simmering in the skillet.
  1. Step 6: Flip and lightly fry until crispy and lightly browned.

Healthy Tip

Lighten up your Taco Quesadillas by using whole wheat or low-carb tortillas, lean ground beef (or ground turkey), and part-skim cheese. For a healthier cooking method, skip the skillet and air-fry them until golden and crispy — you’ll still get all the melty, savory Tex-Mex flavor with less oil and fewer calories.

🍽️ How to Serve

  • Cut and Serve: Slice each quesadilla into triangles for easy serving — perfect for dipping and sharing.
  • Add Dipping Sauces: Pair with your restaurant-quality salsa, guacamole, sour cream, or Tex-Mex queso for the ultimate flavor combo.
  • Make it a Meal: Round out your plate with sides like authentic Mexican rice, homemade refried beans, or a fresh corn and black bean salad.
  • Add Freshness: Top with chopped cilantro, diced tomatoes, or a squeeze of lime juice right before serving for a bright, zesty finish.
  • Air Fryer Option: If you made them in the air fryer, serve immediately while they’re still hot and extra crispy — they’ll stay crunchy longer than skillet-fried versions.
  • Presentation Tip: Stack the quesadilla slices on a platter with small bowls of dips in the center for a fun, restaurant-style presentation that’s perfect for game day or casual entertaining.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Taco Quesadillas ahead of time?

Yes! You can prepare the taco meat and shred the cheese in advance. Store them separately in the refrigerator for up to two days, then assemble and cook the quesadillas just before serving for the best texture and flavor.

What’s the best way to reheat Taco Quesadillas?

Reheat them in a skillet or air fryer to bring back that crisp exterior. Avoid the microwave if possible — it can make the tortillas soft and chewy instead of crunchy.

Can I freeze Taco Quesadillas?

Absolutely. Let them cool completely, then wrap each quesadilla tightly in foil or plastic wrap and freeze for up to two months. Reheat directly from frozen in the oven or air fryer until hot and crispy.

What kind of tortillas work best for Taco Quesadillas?

Flour tortillas are ideal because they’re soft, flexible, and crisp up beautifully when fried or air-fried. If you prefer, you can use whole wheat or gluten-free tortillas for a healthier twist.

How can I make Taco Quesadillas less spicy?

They are not very spicy at all. However, to omit any level of heat, simply reduce or omit the jalapeño in the taco meat and use mild chili powder. You can also serve them with cooling sides like sour cream or avocado to balance the heat.

Can I make Taco Quesadillas vegetarian?

Yes! Swap the beef for seasoned black beans, sautéed peppers and onions, or a plant-based meat alternative. The same cheesy, crispy magic still applies.

A black dinner plate filled with one taco quesadilla stacked one after another.

🌮 More Taco and Quesadilla Recipes

Ready to make a platter full of deliciousness that your family will be requesting time and time again? 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 stack of four taco quesadillas that have been cut in half so the meat filling is visible.
Print Recipe
5 from 5 votes

Taco Quesadillas

Taco Quesadillas are so delicious and easy to make. We absolutely love our ground beef taco meat, but you can certainly go with your favorite taco seasoning packet to speed things up even more. Remember to keep the tacos you have prepared warm in a low-temperature oven as you continue to make them all.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Tex-Mex, Mexican
Servings: 4
Calories: 678kcal
Author: Kris Longwell

Equipment

  • Large skillet, preferably non-stick

Ingredients

For the Taco Meat

  • 2 tablespoon olive oil
  • 1 cup onion chopped
  • 1 jalapeño cored and seeded, finely chopped
  • 2 cloves garlic minced
  • 1 lb ground beef 85% lean
  • 2 tomatoes chopped, Romas work well
  • 1 tablespoon chili powder
  • 1 tablespoon cumin ground
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper ground
  • 1 cup beer

For the Quesadilla Tacos

  • ¼ cup vegetable oil
  • 8 flour tortillas fajita or soft-taco size
  • 3 cups cheddar cheese shredded, or Mexican blend
  • sour cream for garnish
  • homemade salsa for garnish

Instructions

Make the Taco Meat (Can be done in advance)

  • Heat the oil over medium heat in a large skillet. Add the onion and peppers and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
    2 tablespoon olive oil, 1 cup onion, 1 jalapeño, 2 cloves garlic
  • Add the ground beef and cook until no longer pink. Spoon off excess rendered grease and safely discard.
    1 lb ground beef
  • Stir in the chopped tomatoes, chili powder, cumin, salt, and pepper, with the heat still on. Cook, stirring frequently, for another 5 minutes, until the tomatoes have begun to break down somewhat.
    2 tomatoes, 1 tablespoon chili powder, 1 tablespoon cumin, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
  • Slowly pour in the beer and cook until the mixture thickens a bit and most of the liquid is gone. Don't let it get too dry. If it looks dry, add a little more beer. Set aside.
    1 cup beer

Make the Taco Quesadillas

  • In a large skillet, preferably non-stick, heat 3 tablespoon of the vegetable oil over medium-high heat.
    ¼ cup vegetable oil
  • Once the oil is shimmering, carefully lay a tortilla into the skillet flat. On one side of the tortilla, add a small handful of the cheese. Spoon on enough of the taco meat to cover the cheese. Add another handful of cheese on top of the meat. Use a couple of forks to pull the other side of the tortilla over the meat and cheese.
    8 flour tortillas, 3 cups cheddar cheese
  • Cook until starting to brown on the bottom. Carefully use the forks (and a spatula, if you prefer) to flip the taco quesadilla over. Cook until both sides are nicely browned and slightly crispy all over. Place the taco on a baking pan lined with a baking rack and keep warm in a low-temp oven. Continue this process until all the meat has been used, adding more oil when needed. Serve warm with sour cream and salsa on the side.
    sour cream, homemade salsa

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
A packet of your favorite taco seasoning can be used with the ground beef, no problem.  
Ground turkey or chicken can be substituted for beef. To make it even healthier, fry them briefly in your air-fryer until lightly browned. You can also bake them in a 350°F oven for about 20 minutes, flipping halfway through. They won’t be as crisp as the skillet version, but they’ll still be delicious. 
The taco meat can be doubled or tripled and easily frozen for up to 2 months.  The cooked taco meat will keep in the fridge for 5 to 6 days.  

Nutrition

Calories: 678kcal | Carbohydrates: 43g | Protein: 47g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 1929mg | Potassium: 789mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2015IU | Vitamin C: 16mg | Calcium: 739mg | Iron: 7mg

How To Make a Charcuterie Board

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When done right, this presentation is a true show-stopper.

So festive and just beautiful.  We love everything about this display of delicious nibbles. Make the grissini, marinated olives, and easy homemade hummus ahead of time. Go with quality meats and cheeses, and your guests will be raving.

How To Make the Perfect Charcuterie Board

Charcuterie is a French term referring to cooked meats.

But when done right, it’s so much more than that.

Technically, a charcuterie board doesn’t include cheese. But come on folks, we need cheese. And more!
A charcuterie board that is covered with cubed cheese, a meat flower, hummus, olives, and bread sticks.

Using a combination of homemade goodies with quality purchased meats, cheeses, and nuts is ideal.

We recommend having a couple of different types of bread.

Toasted slices of a fresh baguette are a nice touch.

Homemade grissini (Italian breadsticks) are gorgeous, whimsical, and delicious. Perfect!

A small glass jar filled with tall grissini, also known as Italian breadsticks.

What Can Be Made Ahead of Time?

As mentioned, using a combination of homemade items as well as good-quality purchased ingredients makes a perfect board.

And the great thing is all three of our homemade items can be made up to several days in advance.

Marinated olives are a wonderful addition to the perfect board.

EXPERT TIP: If making these olives in advance, be sure to keep them in an air-tight container or jar in the refrigerator. However, the oil might congeal while it’s chilled. This is normal, but you’ll want to allow the olives and oil to come to room temperature before serving. Be sure to use a slotted spoon to transfer the olives from the oil into a container.

A charcuterie board with meats and cheeses and a white bowl in the middle filled wth marinated olives.

You’ll also want to include some sort of dip.

We think the perfect accompaniment to the grissini is our easy homemade hummus.

EXPERT TIP: As hummus sits out, it may get a little dry on the surface. Before your guests arrive, give the hummus a stir with a small spoon, and then add a thin layer of quality olive oil and a sprinkle of ground black pepper.

A small white bowl filled with homemade hummus topped with olive oil and ground black pepper.

How To Make a Meat Flower

Making a flower out of Italian meats may seem strange, but they are a gorgeous addition to your charcuterie board.

Start with large slices of pepperoni and then grab a shot glass or a small, short bottle. Add the pepperoni along the top of the glass, overlapping. Continue to add more pepperoni until you’ve added about 20 slices.

Turn the glass over and use your fingers to fan the pepperoni. See the video for visual reference.

A pile of large pepperoni that has been formed into a flower shape sitting next to a wedge of brie.

We go with three types of meat. Pepperoni, salami, and prosciutto.

For the cheese, we recommend a soft cheese, such as brie, a semi-soft cheese, such as smoked gouda, and a block of hard cheese, such as gruyere or pecorino.

Round out the board with an assortment of nuts, such as almond slivers and candy pecans.

EXPERT TIP: Check out the gourmet cheese section of your supermarket. In addition to quality cheese, there is usually a great variety of crackers, nuts, olives, and more. Get creative!

A charcuterie board filled with cubed cheeses, meats in the shape of a flower, bread sticks, and a bowl of hummus.

Ready to make the most stunning and delicious centerpiece 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 charcuterie board filled with cubed cheeses, Italian meats in the shape of a flower, and a bowl of hummus.
Print Recipe
5 from 1 vote

The Perfect Charcuterie Board

Making the perfect charcuterie board is not difficult at all. Using a combination of homemade goodies as well as quality meats, cheeses, and nuts is ideal. The grissini and olives can be made several days in advance, and the hummus can be made several hours in advance of serving.
Prep Time15 minutes
Preparing the grissini, olives, and hummus2 hours
Total Time2 hours 15 minutes
Course: Appetizer
Cuisine: American / French
Servings: 8
Calories: 564kcal
Author: Kris Longwell

Equipment

  • A board for serving (see NOTES)

Ingredients

  • 24 grissini (Italian breadsticks) click the link for the recipe
  • 2 cups marinated olives click the link for the recipe
  • 2 cup easy homemade hummus click the link for the recipe
  • 8 oz pepperoni sliced
  • 8 oz salami sliced
  • 1 baguette sliced
  • 2 teaspoon olive oil
  • 8 oz soft cheese i.e., brie
  • 8 oz semi-soft cheese i.e., gouda
  • 8 oz hard cheese i.e., gruyere or pecorino
  • 8 oz prosciutto thinly sliced
  • 1 cup assorted nuts

Instructions

Do ahead

  • Make the grissini and marinated olives.
    24 grissini (Italian breadsticks), 2 cups marinated olives
  • Several hours before serving, make the hummus.
    2 cup easy homemade hummus

Assemble the Board

  • Use a shot glass and a small jar to make the meat flowers with pepperoni and salami (see video for reference).
    8 oz pepperoni, 8 oz salami
  • Brush olive oil on the baguette slices and toast until lightly browned.
    1 baguette, 2 teaspoon olive oil
  • Arrange all of the board components on your board.
    8 oz soft cheese, 8 oz semi-soft cheese, 8 oz hard cheese, 8 oz prosciutto, 1 cup assorted nuts

Video

Notes

See the video near the top of the blog post for visual guidance.  If you like the video, please subscribe to our YouTube channel! 
We recommend letting the dough for the grissini proof overnight in the fridge.  Remember this when you are making your schedule for planning your party.  The grissini can be made days in advance.  

Nutrition

Calories: 564kcal | Carbohydrates: 18g | Protein: 21g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1610mg | Potassium: 316mg | Fiber: 1g | Sugar: 1g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg

Easy Breakfast Potatoes

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Oven-roasted breakfast potatoes are crispy on the outside and tender in the middle, creating a delightful contrast in texture that enhances any meal. This versatile side dish pairs perfectly with homemade huevos rancheros, classic eggs benedict, or the fluffiest scrambled eggs, making it an ideal addition to your breakfast or brunch table.

A white bowl filled with easy breakfast potatoes garnished with chopped parsley with a large serving spoon inserted along the side of the dish.

🥔 The Ingredients

The ingredients for breakfast potatoes are simple, yet they come together beautifully to create the most delicious and satisfying breakfast side that complements any morning meal. Find ingredient notes (including substitutions and variations) below.

The ingredients for breakfast potatoes including gold potatoes, chopped onion, butter, olive oil, salt, pepper, and parsley arranged on a white background.

🌿 Substitutions and Variations

  • Potatoes – Yellow, gold, or Russet potatoes all work wonderfully for this dish. However, you could use red, fingerling, or new potatoes and still have wonderful results. If preferred, leave the skins on!
  • Fats – We recommend a combination of butter and olive oil, however, you can opt for only one or the other.
  • Flavor Enhancers – The onion adds a hint of onion flavor, but is not overpowering at all. Onion powder (1 tbsp) can be substituted. To add a kick to the potatoes, stir in sriracha, chopped chipotles, or chili sauce. Dried herbs such as thyme and rosemary add flavor, too.

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

Expert Tip

You want to cut the potatoes into roughly ½-inch cubes. You can do this very quickly with a vegetable chopper. This gadget is not expensive and makes chopping so quick and easy. However, you can certainly slice the potato into ½-inch slices and then cube each slice.

👩🏼‍🍳 How To Make Easy Breakfast Potatoes

Cubed gold potatoes in a large glass bowl being tossed with melted butter, oil, herbs, and seasonings with a wooden spoon.
  1. Step 1: Place the potatoes with all other ingredients in a bowl and toss until potatoes are coated.
A baking sheet pan that is lined with a silicone mat topped with cubed seasoned potatoes.
  1. Step 2: Transfer the potatoes to a baking sheet lined with a silicone mat or parchment paper. 
A person using a wooden spatula to move around partially cooked breakfast potatoes on a baking pan.
  1. Step 3: Roast the potatoes for 10 minutes, stir them in the pan, and bake another 10 minutes.
A person using a wooden spatula to move around crispy cubed breakfast potatoes on a baking sheet pan.
  1. Step 4: Place under the broiler until lightly browned and crispy, then remove from oven. 
A bowl of easy breakfast potatoes in a white bowl on a wooden cutting board.
  1. Step 5: Season with salt and pepper and garnish with chopped Italian parsley
A person using a large serving spoon to add cooked breakfast potatoes onto a white plate next to a fried egg and fresh fruit.
  1. Step 6: Serve at once! 

Expert Tip

For best results, line your baking sheet with a silicone baking liner so it can handle the high heat from the broiler. If using parchment paper, skip broiling and just bake for another 10 to 15 minutes.

🍽️ When to Serve

🔥 How to Store and Reheat

  • You can prep the potatoes up to 24 hours in advance. Peel them and cut them, and then place them in a container and submerge cover them with water. Be sure to dry them well before proceeding with the recipe.
  • Reheat them in the oven or on the stove over medium-high heat until crisp and heated through.
  • For best results, crisp them up in your air fryer at 400°F for 3 to 4 minutes.

🙋🏽‍♂️ Frequently Asked Questions

Can Breakfast Potatoes Be Made in Advance?

We don’t recommend it. Though they will still be tasty, they will lose that satisfying crispiness on the outside.

What is the best potato for Breakfast Potatoes?

Yellow, gold, or white are best. Although red, fingerling, or new potatoes will still work.

Are Breakfast Potatoes spicy?

It depends on how spicy your chili powder is. If you want zero spice, substitute paprika for the chili powder. For extra spice, add cayenne pepper and a few dashes of hot sauce.

A white plate filled with a serving of breakfast potatoes next to a fried eggs and fresh fruit.

😋 Other Recipes for Breakfast Sides

Ready to make potatoes for breakfast that will rival your favorite brunch place? Go for it!

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

A white bowl filled with easy breakfast potatoes garnished with chopped parsley with a large serving spoon inserted along the side of the dish.
Print Recipe
5 from 4 votes

Breakfast Potatoes

Breakfast Potatoes are a mainstay in diners and popular brunch and breakfast restaurants around the world. This recipe is foolproof and produces potatoes that are crispy on the outside and soft on the inside. The chili powder gives the slightest little kick. Smoked paprika is a nice substitute for the chili powder.
Prep Time15 minutes
Cook Time26 minutes
Total Time41 minutes
Course: Side
Cuisine: American
Servings: 4
Calories: 306kcal
Author: Kris Longwell

Equipment

  • Vegetable chopper and silicon baking liner (or parchment paper – see NOTES)

Ingredients

  • 2 lbs gold potatoes cut into ½-inch cubes
  • 1 cup onion chopped
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter melted
  • 1½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoon chili powder
  • 2 tablespoon parsley fresh, chopped, for garnish (optional)

Instructions

  • Preheat to 400°F.
  • Add all ingredients (except the parsley) to a large bowl and mix with a spoon until the potatoes are completely coated.
    2 lbs gold potatoes, 1 cup onion, 2 tablespoon olive oil, 2 tablespoon unsalted butter, 1½ teaspoon Kosher salt, ½ teaspoon black pepper, 2 teaspoon chili powder
  • Line a baking sheet with silicone baking liner or parchment paper. Transfer the potatoes to the pan and spread them out evenly.
  • Bake the potatoes for 10 minutes. Stir them with a large spoon and rotate the pan 180°. Bake for another 10 minutes and remove from the oven. Pierce a cube with a sharp knife. If there is much resistance, place it back in the oven for another 10 minutes.
  • If using a silicone liner, then turn the broiler on HIGH. Broil the potatoes about 6 inches below the heating element for 3 minutes, stir, and broil for another 3 minutes. Keep a close eye on them, they may not need to go the full 6 minutes. If using parchment paper, don't place them under the broiler; just let the potatoes roast for another 15 minutes until crispy and lightly golden all over.
  • Serve at once and garnish with chopped parsley, if desired.
    2 tablespoon parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Substitutes for the chili powder:  paprika (smoked or not), cumin, curry powder, Italian herbs. 
We use a silicone baking liner when roasting the potatoes.  However, parchment paper will work just fine, but it may burn under the broiler.  If using parchment paper, skip broiling, and just bake the potatoes for another 10 to 15 minutes, until lightly browned and crisp all over.   
See the blog post for links to the vegetable chopper and silicone baking liner.
These potatoes can be prepped up to 24 hours in advance.  Keep the potatoes in water and then drain and dry completely before proceeding with the recipe. 

Nutrition

Calories: 306kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 905mg | Potassium: 1038mg | Fiber: 6g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 48mg | Calcium: 43mg | Iron: 2mg

Chinese Chicken Salad

by 6 Comments

We just love a good entree salad, and this one is about as good as they come.

The combination of crunchy vegetables, almonds, and wontons works perfectly with the creamy peanut dressing and slightly sweet mandarin oranges.  The chicken can be warm or chilled.  And, everything can be prepared in advance, and then assembled just before serving.


NOTE: If you liked the video, please subscribe to our YouTube channel. Remember to click the ‘bell’ icon so you won’t ever miss a new video. Thank you so much!

How To Make Chinese Chicken Salad

Versions of this salad can be found in many popular restaurant chains across the United States.

Will you find this salad in China? No.

But it definitely does have an Asian flair to it. And that works for us!

A large oval white platter holding a Chinese chicken salad.

How to Prepare the Chicken

Deepening the flavor of the chicken can be done easily with a simple marinade. All you’ll need are the following basic ingredients:

  • Soy sauce
  • Orange juice
  • Sesame oil
  • Black pepper
  • Sriracha sauce (optional)
  • Fresh ginger, grated
  • Honey

Simply mix together the marinade ingredients and then pour over the cut-up chicken in a large freezer bag. Place in the fridge for 30 minutes or overnight. Toss the baggie around every now and then.

A whisk in a glass bowl filled with a marinade for chicken for a Chinese chicken salad.

Drain the marinade from the chicken and then cook in a large skillet until cooked through and slightly caramelized.

We add another dash of sriracha and honey as the chicken cooks. This helps to form a wonderful glaze around the chicken pieces.

EXPERT TIP: If you prefer, rather than cooking the chicken in a skillet, you could poach the boneless chicken breasts in simmering water until cooked through, about 15 to 20 minutes. A rotisserie chicken is a great option, too.

Chicken pieces in a large cast-iron skillet being stirred by a wooden spoon.

Choosing the Best Veggies

For the salad component, we recommend going with a combination of iceberg lettuce, red cabbage, and Napa cabbage.

You can go with chopped green cabbage, but you might consider sprinkling salt over it while sitting in a colander in the sink for about 20 minutes. This will soften it. Napa cabbage has a softer texture than green cabbage.

EXPERT TIP: For the carrots, we use the shredding attachment on our food processor. Two large carrots will give you plenty. A box grater works just fine, too. Or, purchase pre-shredded carrots from the market.

A large white oval platter filled with chopped green and red cabbage, iceberg lettuce, and shredded carrots.
A large white oval platter filled with chopped green and red cabbage, iceberg lettuce, and shredded carrots.

How To Make Fried Wonton Strips

Fried wonton strips add that classic crunch that we all love so much to this salad.

Wonton wrappers can be found in the produce section of most well-stocked supermarkets. Egg roll wrappers can be substituted, too.

Simply cut a small stack of wrappers into 3 strips (per wrapper) and then quickly fry in a skillet filled with hot vegetable oil.

Of course, you can skip this step and find wonton strips in the Asian section of your local supermarket.

A metal spider lifting fried wonton strips out a cast-iron skillet filled with hot oil.

When to Serve Chinese Chicken Salad

This salad is an easy and wonderful meal to serve the family on a busy weeknight.

But, because all of the elements can be prepped in advance, and then simply assembled just before serving, it is perfect for potluck dinners, baby/wedding showers, and more.

The dressing is truly an explosion of flavor and brings all the components together. Other awesome salads include:

Shrimp and Avocado Salad
Roasted Beet and Burrata Salad
Warm Bacon and Spinach Salad
Zesty Corn and Black Bean Salad
Cucumber Tomato Salad

Grilled Chicken Caesar Salad

In the meantime, you really need to try this incredible Chinese Chicken Salad. The dressing puts it over the top.

Peanut dressing being poured from a glass jar over a platter filled with chopped vegetables and cooked chicken pieces.

This has become one of our most favorite salads to prepare.

It is truly a meal all in and of itself and is always a hit when we serve it to guests.

Once assembled, it will stay perfect for serving for a couple of hours. So good!

A large serving spoon scooping up a helping of Chinese chicken salad over a platter of the same.

Ready to make one of the best salads in the world? Go for it!

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

A large oval white platter holding a Chinese chicken salad.
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5 from 3 votes

Chinese Chicken Salad

Chinese Chicken Salad is perfect for a family meal any time of the week. But, it's also great for serving to guests, or bringing to a potluck dinner, baby/wedding shower, or any event. Simply prep everything ahead of time, and then assemble just before serving. Add the almonds, mandarins, and wonton strips on top at the last moment.
Prep Time15 minutes
Cook Time15 minutes
Marinating time in the fridge30 minutes
Total Time1 hour
Course: Appetizer or Entree
Cuisine: American
Servings: 4
Calories: 457kcal
Author: Kris Longwell

Ingredients

For the Chicken

  • 2 chicken breasts boneless, skinless, cut into bite-sized pieces
  • 1 tablespoon ginger fresh, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon orange juice
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • 1 teaspoon Sriracha sauce optional
  • ¼ cup honey
  • ½ Kosher salt

For the Salad

  • 3 cups Napa cabbage chopped
  • 1½ cup red cabbage chopped
  • 3 cups iceberg lettuce chopped
  • 2 large carrots shredded, about 1½ cups
  • ½ cup scallions chopped
  • 2 mandarin oranges peeled and slices pulled apart
  • ⅓ cup almonds sliced
  • 1 cup fried wontons see NOTES

For the Peanut Dressing

  • 4 cloves garlic minced
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • ½ cup peanut butter creamy
  • 5 tablespoon olive oil

Instructions

  • Mix the marinade ingredients (except the salt) together in a jar. Place the chicken pieces in a freezer baggie (or bowl) and place in the refrigerator for 30 minutes or up to overnight. Move the chicken around in the baggie (or bowl) occasionally.
    2 chicken breasts, 1 tablespoon ginger, 1 tablespoon soy sauce, 1 tablespoon orange juice, 1 teaspoon sesame oil, ½ teaspoon black pepper, 1 teaspoon Sriracha sauce, ¼ cup honey
  • Heat a large skillet, preferably cast-iron, over high heat. Drain the marinade from the chicken and add the chicken to the skillet. Add ½ teaspoon of salt and stir until cooked through and dark in color. Add a squirt or two more of the sriracha during the cooking process to add a little more coating to the chicken. Once cooked, remove from the skillet and set aside.
    ½ Kosher salt
  • Place all of the salad vegetables in a large bowl. Leave the almonds, mandarins, and wontons for topping the salad.
    3 cups Napa cabbage, 1½ cup red cabbage, 3 cups iceberg lettuce, 2 large carrots, ½ cup scallions
  • Mix together the peanut dressing ingredients in a jar. Stir, or shake, until fully mixed. You may need a spoon to help mix it all together.
    4 cloves garlic, ¼ cup soy sauce, ¼ cup brown sugar, ½ cup peanut butter, 5 tablespoon olive oil
  • Pour the dressing over the vegetables and then use two large wooden spoons (or your hands) to mix it all together, completely coating the salad with the dressing. Transfer to a platter, or individual serving plates, and top with almonds, mandarins, and wonton strips.
    2 mandarin oranges, ⅓ cup almonds, 1 cup fried wontons

Video

Notes

See our video near the top of the blog post for a visual (and fun) guide.  If you liked the video, please subscribe to our YouTube channel.  
To make the fried wonton strips, purchase wonton wrappers and cut them into strips (usually 3 strips per wrapper).  Heat vegetable oil in a sturdy skillet.  Fry until golden, only a couple of minutes.  Drain on paper towels. 
If you are in a pinch for time, you can skip marinating the chicken and poach the breasts in simmering water for 15 to 20 minutes, or until cooked through.  Don't chop until after the chicken is cooked.  A rotisserie chicken from the supermarket will work, too. 
All of the components of the salad can be made up to 24 hours in advance.   Assemble the salad just before serving, remember to top the salad with the almonds, mandarins, and wonton strips. 

Nutrition

Calories: 457kcal | Carbohydrates: 59g | Protein: 40g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 978mg | Potassium: 1322mg | Fiber: 8g | Sugar: 45g | Vitamin A: 7309IU | Vitamin C: 57mg | Calcium: 181mg | Iron: 3mg

German Chocolate Cake

by 8 Comments

This cake is moist, decadent, and one of our all-time favorites.

We love everything about this dessert. The batter makes a moist, but not too dense cake. The two types of icing put it over the top. This goes right up there with our Red Velvet Cake, Classic Carrot Cake, and Pineapple Upside-Down Cake. This is the real deal, folks! And fun to prepare.


NOTE: If you liked this video, please subscribe to our YouTube channel. And remember to click the “bell” icon so you won’t ever miss a new video! Thank you so much!

How To Make German Chocolate Cake

You may be wondering why it’s called a ‘German’ chocolate cake. Actually, it has nothing to do with Deutschland! Read about the interesting origin here.

Now, let’s get to making this iconic dessert.

The cake can easily be made in stages. Bring in the kids, it’s fun to make!

A slice of German chocolate cake on a white dessert plate in front of a cake stand with the cake on it.

Making the Classic Chocolate Cake

The cake is classic chocolate, but we’re keeping it a little lighter than some versions.

Melting sweet chocolate with boiling water starts the process.

EXPERT TIP: It’s good to have your ingredients at room temperature. This just helps in the baking process. You’ll add the chocolate into the creamed butter/sugar, and then incorporate the dry ingredients.

The addition of soft peak egg whites helps to make the cake fluffy and delicious. If you prefer a denser cake, leave the soft peaks out.

Chocolate melting in a metal bowl, and then it being poured into a mixer with cake batter, and then egg white peaks being folded in, and then batter pouring into cake pan.

Once the cakes are fully baked (about 35 minutes), let them cool completely on racks.

While the cakes are baking, get started on the coconut/pecan icing. This will need a little time to cool.

EXPERT TIP: We use 2 9-inch straight-edge cake pans, but you could use 3 pans, and you could go with 8-inch or 9-inch. Just be aware the bake time may need to be adjusted. When an inserted toothpick comes out clean, the cakes are ready.

Two circular chocolate cakes cooling on a wire baking rack.

How To Make The Signature Icing

Probably the most popular component of this iconic cake is the coconut and pecan icing.

In a saucepan, you’ll want to bring the sugar, evaporated milk, egg yolks, and butter to come to a slight simmer for a few minutes, until slightly thickened.

EXPERT TIP: Don’t heat the mixture too quickly on high heat, otherwise, you will scramble the egg yolks. After mixing in the sweetened coconut flakes and pecans, you’ll need to let it cool. The mixture will thicken as it cools.

Coconut pecan frosting being spread on a 2-layered chocolate cake.

How To Serve and Store

This cake is honestly as beautiful as it is delicious.

It’s perfect for serving guests at those special occasion events, or even during the holidays.

Keep leftovers in an air-tight container, or a cake holder with a lid. The cake will keep at room temperature for several days, and be refrigerated for up to 1 week. The cake also freezes nicely for up to 2 months.

The top of a German chocolate cake covered with coconut pecan frosting and lined with chocolate frosting.

Of course, if you prefer, you can skip the chocolate frosting, and leave the sides unfrosted.

Of, you can double the coconut pecan frosting and also apply it to the outside of the cake.

No matter how you do it, you’ll have a stunning cake on your hands.

An unsliced German chocolate cake sitting on a white cake stand.

We really must say that this cake is a true show-stopper and every time we make it and it doesn’t stay on the counter for long!

Your entire family will flip for this cake and get ready for repeat requests!

So beautiful and so delicious! Chocolate cake with two types of icing is the way to go!

A German chocolate cake sitting on a white cake stand with a slice cut out of it.

Ready to make one of the most-loved cakes of all time? Go for it!

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

A large slice of German chocolate cake sitting on a white dessert plate with a fork next to it.
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No ratings yet

German Chocolate Cake

German Chocolate Cake had been a favorite dessert of children and adults alike for generations. Our batter is not overly dense, but extremely flavorful and wonderfully chocolatey. The two types of icing put the cake over the top.
Prep Time20 minutes
Cook Time35 minutes
Cooling and icing1 hour
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: Dessert
Servings: 10
Calories: 876kcal
Author: Kris Longwell

Equipment

  • 2 (or 3) 9-inch cake pans

Ingredients

For the Cake

  • Cooking spray for greasing the pans
  • 2¼ cups cake flour all-purpose can be substituted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup boiling water
  • 4 oz sweet baking chocolate roughly chopped
  • 1 cup buttermilk room temperature
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter 2 sticks, room temperature
  • 1¾ cups sugar
  • 4 large eggs yolks room temperature (save the whites)
  • ¼ teaspoon cream of tartar
  • ¼ cup sugar

For the Coconut / Pecan Frosting

  • 1 cup sugar
  • 1 cup evaporated milk
  • 8 tablespoon butter 1 stick, cut into chunks (can be chilled)
  • 1½ cup sweetened coconut flakes
  • 1½ cup pecans chopped

For the Chocolate Frosting

  • ½ cup butter 1 stick
  • ⅔ cup unsweetened cocoa powder
  • 3 cups powdered sugar aka: confectioners' sugar, divided
  • ½ cup milk divided
  • 1 teaspoon vanilla extract

Instructions

Make the Cakes

  • Preheat oven to 350°F.
  • Spray 2 9-inch cake pans with cooking spray. Line with parchment paper that has been cut into a circle to fit the bottom of the pan. If desired, spray again, all over the inside and then sprinkle with a little flour.
  • Sift together the flour, baking soda, and salt. Set aside.
  • Pour the boiling water into a heat-proof bowl along with the sweet chocolate chunks. Use a whisk or spoon and stir until the chocolate has completely melted. Stir in the buttermilk and vanilla extract. Set aside.
  • In a stand mixer with the paddle attachment, beat the softened butter on medium for 3 minutes, until fluffy. You may need to scrape down the edges once or twice. Add the sugar and beat together for another 4 minutes, until light and very fluffy. Again, scraping down the edges as needed.
  • Beat in the egg yolks, 1 at a time, making sure they are well incorporated before adding another yolk.
  • With the mixer running on medium-low, add in a third of the flour, and then half of the chocolate mixture, another third of the flour, and the rest of the chocolate, and then the rest of the flour. Mix until fully combined and the batter has formed. Stop the mixer.
  • In a bowl, use a hand mixer to beat the egg whites and cream of tartar until soft peaks begin to form. Gently mix in the sugar and continue to beat until soft peaks have formed.
  • Fold the soft peak egg whites into the batter with a large wooden spoon. Continue mixing until no more white streaks appear.
  • Pour the batter evenly into the prepared baking pans.
  • Bake for 25 to 35 minutes, or until an inserted toothpick comes out clean. Let the pans cool on a baking rack for 10 minutes. Then, gently run a sharp knife along the edge of the pan to help loosen the cakes from the sides. Carefully invert the pans. Gently tap on the bottom of the pans and lift them away from the cakes. Allow them to cool completely, about 30 minutes. Remove the parchment paper.

Make The Coconut / Pecan Frosting

  • While the cakes are baking, prepare the coconut/pecan frosting by adding the sugar (1 cup), evaporated milk (1 cup), 3 egg yolks, and butter (1 stick) to a medium-sized saucepan over medium heat.
  • Cook until gently simmering and bubbly. Cook over medium-low heat for another 2 to 3 minutes, until slightly thickened. Remove from heat and stir in the coconut flakes and pecans. Allow to cool completely (the mixture will thicken as it cools).

Make the Chocolate Frosting

  • Place the butter in a microwave-safe bowl and melt in the microwave in 30-second intervals.
  • Mix in the cocoa powder and stir until combined. Add half of the milk and half of the powdered sugar. Use a whisk (or hand mixer) and mix until fully combined. Add the remaining milk and keep adding more powdered sugar until you have a slightly thick frosting. Add more milk if too thick, and more powdered sugar if too thin.

Assemble the Cake

  • Place one of the cooled cakes on a cake stand or plate. Use a spatula or spoon to spread half of the coconut/pecan frosting all over the top, just to the edges of the cake.
  • Top with the next cake and spread the remaining coconut/pecan frosting over the top, leaving about ½ to 1-inch along the edge of the cake without frosting.
  • Use a spatula to spread the chocolate frosting along the edge of the cake, and then pipe the remaining frosting along the top perimeter of the cake.

Video

Notes

NOTE ON THE BUTTER: We misspoke in the video:  1 cup is 2 sticks of butter!  Sorry for any confusion.  For the recipe:  You'll use 2 sticks for the cake (1 cup), and one stick (½ cup) for the coconut/pecan frosting, and then also for the chocolate frosting.  That's a total of 4 sticks. 
See the video near the top of the blog post for a visual guide.  If you like the video, please subscribe to our YouTube channel! 
Both frostings can be made up to a day in advance. 
If you prefer a more dense cake, omit the soft peak egg whites. 
The cake can be made a day in advance of serving.  Store covered at room temp for up to 3 days.  Cake slices will keep covered in the fridge for up to 1 week.  The cake freezes nicely for up to 2 months. 

Nutrition

Calories: 876kcal | Carbohydrates: 136g | Protein: 12g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 491mg | Potassium: 474mg | Fiber: 7g | Sugar: 105g | Vitamin A: 1075IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 4mg

POST UPDATE: This recipe was originally published in July 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October 2021. 

Chicken Fried Steak Sandwich

by 15 Comments

If you love a yummy chicken fried steak dinner, just wait until you have it in a sandwich.

We’re taking this Southern classic fried steak and turning it into an unbelievable sandwich with homemade buns, savory cream gravy, and a chicken fried steak like none other.


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How To Make a Chicken Fried Steak Sandwich

This may seem like a daunting sandwich to take on.

But you’ll be surprised at how easy it actually is to make from scratch.

And the results will speak for themselves.

A chicken fried steak sandwich topped with sliced tomato and lettuce sitting on a wooden cutting board.

If you liked this video, please subscribe to our YouTube Channel. And remember to click the ‘Bell’ icon so you’ll never miss a new video!

How To Make It Extra Crispy

We have a few tricks up our sleeve for making the cutlet extra crunchy.

First, we dredge tenderized cube steaks in corn starch.

EXPERT TIP: Corn starch helps to create a crispy breading and is often used in Asian fried food.

Dredge the cube steak in corn starch.

Next, we’re going to make a thick wet mixture consisting of the following ingredients:

  • Flour
  • Beer
  • Milk
  • Egg
  • Chili powder
  • Smoked paprika
  • Salt and pepper

Mix until fully incorporated. The mixture will be thick. Plunge the steak into it and let the excess drip off.

Dip the steak into a wet batter flour, beef broth, milk and seasonings.

Now, dredge through flour seasoned with adobo seasoning and pepper.

EXPERT TIP: Now, to make it super crispy, plunge it once again in the wet mixture and then in the seasoned flour.

A final dredge through seasoned flour for crunch chicken fried steak.

The Best Method for Frying

We recommend frying the breaded steaks in a sturdy skillet with an inch or two of hot vegetable oil.

The weight of the steak will ensure that the breading adheres to the meat as is fries.

EXPERT TIP: Make sure your oil is at 350°F. These steaks only take a few minutes per side. Because they are so thin, they cook quickly.

Fill a large skillet with just enough oil to partially submerge the steak as it fries.

A Dairy Queen Classic Sandwich

Dairy Queen is an iconic fast food restaurant that has been popular in the Southern U.S. since the 1940s.

Their DQ Dude is what we are modeling our chicken fried steak sandwich after.

To make it even better, we’re making our buns from scratch. They are so much easier to make than you might think!

A chicken fried steak cutlet sitting on a baking rack next to homemade hamburger buns.

Dairy Queen adds salad dressing to the bun for their sandwich.

No disrespect, but we just can’t do that.

This sandwich is begging for homemade cream gravy.

A person spooning cream gravy onto a bottom hamburger bun.

When To Serve

This sandwich is just so much fun to serve.  It’s great for a festive lunch or feeding a crowd to watch the big game. 

We love to invite guests over and let them create their own monster sandwiches.

EXPERT TIP: The fried cutlets can be made a couple of hours in advance and then kept in a low-temp oven. The gravy can easily be reheated on the stove. If necessary, add a little more cream to the gravy.

A chicken fried steak sandwich with cream gravy oozing from the bottom bun sitting on a cutting board.

We are big fans of Dairy Queen, and would never disparage this trail-blazing institution.

Seriously, we wouldn’t.

But, if you want the best chicken fried steak sandwich in the world, you can now do it in your very own kitchen!

Ready to make an epic sandwich that folks will be talking about for weeks? 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 chicken fried steak sandwich topped with sliced tomato and lettuce sitting on a wooden cutting board.
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4.72 from 7 votes

Chicken Fried Steak Sandwich

Our Chicken Fried Steak Sandwich is our version of Dairy Queen's DQ Dude. We show you how to make buns from scratch, as well as a delicious savory cream gravy. And, of course, the crunchiest fried steak cutlet of all time. Classic and unforgettable.
Prep Time15 minutes
Cook Time15 minutes
Buns and Gravy3 hours
Total Time3 hours 30 minutes
Course: lunch
Cuisine: American Southern
Servings: 4
Calories: 758kcal
Author: Kris Longwell

Equipment

  • Sturdy skillet for frying

Ingredients

For the Steaks

  • 4 3 oz cube steaks tenderized
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon adobo seasoning or seasoned salt
  • 2 tablespoon black pepper divided
  • 2 tablespoon hot sauce such as Tobasco
  • 1 cup corn starch
  • 3 cups all-purpose flour divided
  • ½ cup beer or beef stock
  • 1 cup whole milk
  • 1 large egg
  • 1 tablespoon chili powder
  • 1 teaspoon onion salt
  • 1 teaspoon smoked paprika
  • Vegetable oil for frying

For the Cream Gravy

  • 2 tablespoon bacon grease or butter
  • 3 tablespoon all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon adobo seasoning or seasoned salt
  • 1 teaspoon black pepper

For the Sandwiches

Instructions

Do Ahead

  • Make the homemade hamburger buns

Make the Chicken Fried Steak Cutlets

  • Pour enough oil into a large skillet so it reaches about 1 inch up the side. Heat the oil to 350°F, or until a pinch of bread tossed in turns golden brown after about 1 to 2 minutes.
  • Season one side of the steaks with Worcestershire sauce, adobo seasoning, and pepper. Turn the steaks over and season with hot sauce, adobo seasoning, and pepper.
  • Set up a dredging station with three pans or bowls. In the first pan, add the corn starch. In the next pan mix together 1½ cups flour, beer, milk, egg, chili powder, onion salt, paprika, and ½ teaspoon pepper. In the third pan, mix together the remaining 1½ cups flour with 1 tablespoon of adobo seasoning.
  • Dredge each steak through the corn starch, shaking off excess. Then plunge into the wet mixture, holding the steak upright to allow excess batter to drip off. Dredge through the seasoned flour. For extra crispy cutlets, dredge through the wet and the flour mixture a second time.
  • Working in batches, carefully add the cutlets to the hot oil. Cook for 2 to 3 minutes until turning golden brown. Use a pair of tongs to gently flip the steaks over and cook for another few minutes, until completely golden brown and crispy all over. Place on a plate lined with paper towels to drain. Repeat with remaining cutlets. Keep warm in a low-temp oven if not serving immediately.

Make the Cream Gravy

  • In a separate large skillet, heat the bacon grease (or butter) over medium heat. Add the flour and stir to combine. The mixture should resemble wet sand. Add more flour if necessary. Cook, stirring often, for about 1 to 2 minutes.
  • Carefully whisk in the milk and heavy cream. Continue whisking to remove lumps. Stir frequently with a wooden spoon until thickened, about 4 minutes. Season with 1 teaspoon of adobo seasoning (or seasoned salt) and 1 teaspoon black pepper. Taste and add more salt, if desired.

Assemble the Sandwiches

  • Butter and toast the buns, if desired.
  • Smear about 1 to 2 tablespoon of the gravy on the bottom bun. Place 1 fried cutlet over the gravy. Top with sliced tomato and green leaf lettuce. Cover with the top bun and serve at once, passing more gravy on the side for dunking.

Video

Notes

See the video near the top of the post for a visual guide.  If you like the video, please subscribe to our YouTube channel.
The buns and the gravy can be made 24 hours in advance.  Simply reheat the gravy on the stove over medium heat until bubbly.  Add a little more milk if too thick. 
3 oz. may seem like small steaks, but after being breaded and fried, they get much larger. 
If you can't find tenderized cube steaks, go with any inexpensive cut of meat, and pound with a meat tenderizer until thin. 

Nutrition

Calories: 758kcal | Carbohydrates: 310g | Protein: 102g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 615mg | Sodium: 759mg | Potassium: 2124mg | Fiber: 27g | Sugar: 21g | Vitamin A: 10508IU | Vitamin C: 62mg | Calcium: 1548mg | Iron: 33mg

Mississippi Pot Roast

by 22 Comments

Is there anything much more comforting than a tender pot roast with mashed potatoes? In a word: No.

The only thing better about this incredible roast is that it is so easy to prepare and it only requires 6 simple ingredients. Serve over best mashed potatoes and be prepared for a very well-received dinner.


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

How To Make Mississippi Pot Roast

We love using our slow-cooker to make this incredible roast.

However, you can also slow cook it in a covered large pot (preferably Dutch oven) at 300°F for 3 to 4 hours, until fork-tender.

EXPERT TIP: We love to prepare the roast in the slow-cooker the night before and then just turn it on the next morning and let it cook low and slow all day…just in time for an amazing dinner.

A white bowl filled with mashed potatoes topped with Mississippi pot roast.

Choosing the Best Cut of Meat

You’ll find a wide variety of roasts to choose from when pursuing the meat counter at your supermarket.

Cooking a roast low and slow will always allow even a tough cut of meat to break down and become extremely tender.

Go with a chuck roast. It’s inexpensive, flavorful, and will produce an amazing sauce.

EXPERT TIP: We really like to sear the roast before we place it in the slow-cooker. This helps to lock in flavor and add a nice crust to the exterior of the meat. However, if you’re pinched for time, this step can be omitted. You can salt and pepper the roast before searing, or not. There are lots of seasonings in the two packets, so it’s not really necessary.

A large seared chuck roast sitting in a blue Dutch oven.

The Ingredients You Will Need

This roast only requires six ingredients, and you can omit one of them (olive oil), if you’re not searing the roast first.

Here’s what you’ll need to pick up from the supermarket:

  • 3 to 4 lb chuck roast
  • 1 packet of au jus gravy mix
  • 1 packet of Ranch salad dressing mix
  • 1 bottle of pepperoncini peppers (in brine)

You’ll also need these ingredients, but chances are you already have them on hand:

  • Vegetable or olive oil (if searing)
  • 1 stick butter

Add all ingredients on top of the roast and then let your slow-cooker do all the work!

A chuck roast sitting in a slow-cooker topped with seasonings, peppers, and slices of chilled butter.

Slow-cook the roast on low for 8 to 10 hours or on high for 4 to 5 hours.

All you will need are a couple of forks to shred the meat.

EXPERT TIP: You may find small chunks of fat when you are shredding the meat. This is normal, just remove them from the pot and discard them.

A person using two forks to shred a pot roast that has cooked and is extremely tender.

How To Serve and Store Mississippi Pot Roast

This roast is so filling and so satisfying, it doesn’t require a lot of additional side dishes. Another reason it’s so perfect for a busy weeknight meal.

It does beg for a plate of mashed potatoes, however. These potatoes can easily be made in advance and gently reheated on the stove.

EXPERT TIP: Depending on the size of your roast, you are more than likely going to have plenty of leftovers. Which is great! We honestly think the roast is even better the next day. Simply place leftover roast, mashed potatoes, and any sauce in a large container with a lid and keep in the fridge for up to 5 to 7 days. Easily reheat on the stove, in the oven, or even easier: in the microwave.

A slow-cooker filled with shredded pot roast topped with six pepperoncini peppers.

As the pepperoncini peppers slow cook with the meat, they lose much of their heat.

We love to cut them up and stir them into the meat mixture, or just leave them whole on top.

EXPERT TIP: This roast creates a nice amount of juice which when stirred, makes a divine sauce. No need to add any water to the slow-cooker before cooking. After plating, allow everyone to spoon more of that delicious sauce over the top.

A person pouring a butter sauce over a bowl filled with Mississippi pot roast over mashed potatoes.

The Perfect Weeknight Dinner

There are few meals that are this simple to prepare, and this easy on the budget, and yet are this fulfilling and family-pleasing.

It may feel strange opening up a couple of packets to season your roast.

You also may be asking: Why is it called Mississippi Pot Roast? Word is, the woman who developed the recipe many years back lived in Mississippi. Works for us!

Other amazing weeknight winner dishes that we love are our Easy Ravioli with Tomato-Basil Sauce, Chicken Spaghetti, and our Sheet Pan Greek Chicken!

Two white bowls side by side holding mashed potatoes topped with a helping of Mississippi pot roast topped with green peppers.

You’ll be hard-pressed to find a more tender roast than this one.

The flavor is amazing and the texture is melt-in-your-mouth delicious.

This has become one of our most favorite meals to prepare, and we have a feeling it will become one of your favorites, too.

A fork holding up shredded roast beef over a bowl filled with the same.

Ready to make one of the easiest, yet most delicious roasts 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 white bowl filled with mashed potatoes topped with Mississippi pot roast.
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5 from 5 votes

Mississippi Pot Roast

Mississippi Pot Roast is one of the easiest meals you will ever make. And, by the way, one of the most delicious roasts, too. Only 6 ingredients come together to make a family-friendly that will be requested time and time again.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Entree
Cuisine: American
Servings: 8
Calories: 552kcal
Author: Kris Longwell

Equipment

Ingredients

  • 4 lb chuck roast
  • 2 tablespoon olive oil or vegetable oil
  • 1 packet au jus gravy mix See NOTES regarding sodium
  • 1 packet Ranch dressing mix See NOTES regarding sodium
  • 6 pepperoncini peppers
  • ¼ cup pepperoncini brine Juice from the bottle
  • 8 tablespoon unsalted butter cut into pieces
  • 2 tablespoon parsley fresh, chopped, optional

Instructions

  • In a large pot (ie, Dutch oven), heat the oil over medium-high heat. Add the roast and sear on 1 side for about 4 minutes, until nicely browned. Flip the roast over and sear on the other side for another 4 minutes.
  • Place the roast in your slow-cooker and cover with au jus gravy mix, Ranch salad dressing mix, pepperoncini brine, pepperoncini peppers, and butter. Cook on LOW for 8 to 10 hours or on HIGH for 3 to 5 hours.
  • Shred the meat with the 2 forks. Discard any chunks of fat. Stir the meat to incorporate the juice.
  • Serve warm.

Video

Notes

See the video near the top of the blog post for visual guidance.  If you like the video, please subscribe to our YouTube channel. 
Both the au jus gravy mix and the Ranch mix are fairly high in sodium.  We like our roasts to be a little on the salty side.  If you prefer it to not be too salty tasting, then try using just half of each packet.  You'll still get the amazing flavor and the meat will still be fall-apart delicious. 
If you don't have time to sear the roast, don't worry about it.  The searing adds a nice texture, but the roast will still be delicious if you don't sear it first.
This roast makes a good amount.  Leftovers are just as good, if not even better the following days.  Keep in an air-tight container with a lid in the fridge for up to 5 to 7 days.  The cooked meat freezes beautifully for up to 2 months.  

Nutrition

Calories: 552kcal | Carbohydrates: 2g | Protein: 44g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 187mg | Sodium: 449mg | Potassium: 781mg | Fiber: 1g | Sugar: 1g | Vitamin A: 489IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 5mg