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Shrimp Curry

May 20, 2021 by Kris Longwell 5 Comments

We absolutely love Caribbean cuisine and this dish is about as classic as they come.

To make this dish truly authentic, we use homemade Jamaican Curry Powder. It’s easy to make and all the spices can be found in gourmet markets or easily ordered online (links below). The shrimp is tender and simmers gently in the coconut milk and curry vegetables. And it comes together in less than 30 minutes!

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

How To Make Shrimp Curry

As mentioned, once you have all the ingredients in place, this dish comes together very quickly.

It’s amazing served over pasta or over perfectly steamed rice.

The depth of flavor in this dish is nothing short of amazing!

There are differences between East Indian Curry Powder and Jamaican Curry. Jamaican has less heat but has gorgeous notes of all-spice and turmeric throughout. Learn more about the difference between these two iconic spices here.

If you just don’t want to make the curry powder at home (even though you really should!), you can order it online. NOTE: Most purchased curry powders contain salt. Homemade does not. Taste and season accordingly.

EXPERT TIP: Although the taste won’t be exact, you can substitute Madras curry powder for Jamaican. Madras has more heat, so you might want to cut back on the fresh hot pepper in the dish. To make it closer to Jamaican, add 1 teaspoon of ground allspice with the 1 tablespoon of the curry powder.

Melt the butter, and then add the curry powder and get ready to awaken your senses!

The Ingredients You Will Need

In addition to the curry powder, you’ll need the following ingredients:

Chopped onion and green bell pepper – Finely chopped
Garlic – Minced
A hot pepper – Scotch bonnet is traditional, but habanero or jalapeno work well, too. Remove the seeds and ribs and chop very finely. Wear gloves or wash your hands after handling!
Tomato paste
Unsweetened coconut milk – Often found in the Asian section of your food market
Seafood stock – Can also use chicken stock/broth
Shrimp – Extra large is nice – peeled and deveined with tails on or off, your choice
Salt and pepper
Cornstarch slurry – If you prefer a slightly thicker sauce

Simmer the veggies, garlic, and pepper in the curry butter until just getting soft, only a few minutes.

A little tomato paste adds a slight tomato base and a beautiful pinkish hue to the sauce.

Equal parts of the coconut milk and seafood stock round out the sauce.

EXPERT TIP: When you open a can of unsweetened coconut milk, you will notice it is thick in texture. This is normal as coconut milk and coconut oil harden once cool. Use a butter knife to gently plunge into the can and stir. There will be liquid underneath the upper hardened portion. Continue stirring until it’s all mixed and an even liquid (thick) consistency.

Tips for Perfect Shrimp Curry

Simmer – Before adding in the shrimp, allow the sauce to simmer on low for about 10 minutes. This will allow the curry and vegetables to infuse deeper flavor into the sauce.
Choosing the Best Shrimp – We love extra-large shrimp for our curry shrimp recipe. We peel, devein, and leave the tails on for a beautiful presentation, but you can also remove the tails, too.
Spice Level – As mentioned, Jamaican curry powder doesn’t carry a lot of heat. The hot pepper added in with the vegetables will add moderate heat, but not intense at all. If you prefer less heat, go with a small dash of red pepper flakes instead of the pepper, if you prefer more heat, double the peppers, and if desired, add a pinch of red pepper flakes.

There is something truly magical about this dish.

It warms you to the bone, but not in a ‘burn your mouth’ way at all.

This dish takes us back to the beautiful Islands of the West Indies in the Caribbean every single time.

How To Serve and Store Leftovers

This dish is wonderful served over steamed rice or cooked pasta.

In the unlikely event that you have any of the dish left, we mix the sauce with the extra rice and then place in an air-tight container and place in the fridge for up to 1 week. You can also store the shrimp/sauce mixture separate from the rice, if you prefer.

EXPERT TIP: Because this coconut curry shrimp recipe comes together so quickly, we highly recommend making the rice, or the pasta, just before you get started. Keep the lid on the pan of rice, which will keep it warm. Or, start your pasta at the same time you’re starting the curry shrimp. It should all time out perfectly.

We love all things curry, including our Curry Chicken, and this dish ranks right up there at the top as one of our favorites.

Be sure to not overcook the shrimp, otherwise, they’ll be tough and rubbery. We love to serve this with another Caribbean mainstay, homemade Johnny Cakes!

This is one bite you’ll be wanting to re-create time and time again.

Ready to make the best Caribbean dish this side of Jamaica, St. Maartin, St. Croix, or anywhere else in that gorgeous clear blue water? 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 circular white dinner bowl filled with shrimp curry on top of steamed white rice.

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5 from 2 votes

Shrimp Curry

Shrimp Curry is a Caribbean classic dish that is so deep in flavor it is just transcendent. Get yourself the spices needed to make the Jamaican curry powder from scratch, and you won't believe how good this dish is!

Prep Time15

Cook Time20

Making the Jamaica Curry Powder8

Total Time43

Course: Entree

Cuisine: Caribbean, Jamaican

Servings:

Calories: 264kcal

Author: Kris Longwell

Equipment

Large skillet/saucepan

Ingredients

2 tablespoon unsalted butter
1 tablespoon Jamaican curry powder click link for recipe
1 medium onion finely chopped
½ green bell pepper seeded, cored, and finely chopped
1 clove garlic
1 scotch bonnet or any hot pepper, seeded, and finely chopped
1 tablespoon tomato paste
⅔ cup coconut milk unsweetened, stirred
⅔ cup seafood stock or chicken
1 lb shrimp extra-large, peeled and deveined
½ teaspoon Kosher salt See NOTES
¼ teaspoon black pepper freshly ground
corn starch slurry optional, see NOTES

Instructions

Melt the butter in a large saucepan over medium-high heat. Add the curry powder, stir to incorporate, and cook for 1 minute.
Add the onion, bell pepper, garlic, and hot pepper, and sauté for 2 to 3 minutes, stirring frequently.
Stir in the tomato paste. Add the coconut milk, stock, salt, and pepper. Simmer for 10 minutes.
Add the shrimp and cook for 3 to 5 minutes until pink and cooked through (don't overcook).
Taste and add more salt, if desired.
If you prefer a thicker sauce, make a slurry by mixing together 1 tablespoon of cornstarch and enough cool water to just create a slurry, usually 1 teaspoon of water. Add a little of the slurry into the sauce and it will thicken slightly. Add more to reach your desired consistency.
Serve at once over steamed rice or cooked pasta.

Video

Notes

If using purchased Jamaican curry powder, or even any other kind of curry powder, check the label, some varieties contain salt. Homemade curry powder will have no salt. So season carefully. Taste before adding more salt.

You can substitute Madras curry powder for the Jamaican. Madras carries more heat than Jamaican, so you may want to consider omitting the hot pepper. Also, the addition of 1 teaspoon of ground allspice will make it taste closer to Jamaican-style.

Shrimp curry is traditionally not a really thick sauce, however, if you prefer it a bit thicker, then add the cornstarch slurry. Add a little at a time, as it will thicken the sauce quickly.

Store any leftovers in an air-tight container in the fridge for 5 to 7 days. It will freeze for up to 2 months.

Nutrition

Jamaican Curry Powder

May 20, 2021 by Kris Longwell 2 Comments

If you want to take your Caribbean dishes to the next level, you’ve got to make this curry powder.

Getting your hands on the ingredients for this homemade spice is not hard to achieve at all. Once you’ve got them all in place, the powder comes together in a matter of minutes and keeps for months. It honestly puts dishes, such as Shrimp Curry and Caribbean Stew Chicken (recipe to come) over the top. Subtle yet deeply flavorful. And it’s just so much fun to make homemade curry power – Jamaican style!

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

How to Make Jamaican Curry Powder

You may think making Jamaican curry powder from scratch is difficult.

Trust us. It’s not.

And the difference between homemade and purchased is night and day.

What Is In Jamaican Curry Powder?

You may be wondering “is Jamaican curry powder different from Indian curry powder?”

The answer is yes. They are somewhat similar in taste and appearance, but there are differences.

EXPERT TIP: Jamaican curry powder typically carries less heat than Madras curry powder. The heat in Caribbean dishes, such as Curry Shrimp, comes from the addition of fresh hot peppers, such as scotch bonnet, habanero, or jalapeno. Learn more about Jamaican vs. Indian Curry here.

We start off with 4 dried spices. Turmeric is common in both Jamaican and Indian curry but is usually more prevalent in Jamaican. Here are the ground spices you’ll need:

Turmeric – available in the spice section of most well-stocked markets.
Ginger – available in the spice section of most well-stocked markets.
Nutmeg – available in the spice section of most well-stocked markets, however, we love to use West Indies Ground Nutmeg
Cinnamon – available in the spice section of most well-stocked markets.

The Seeds You Will Need

Toasting and grinding the various seeds is what really elevates this powder and makes it so flavorful.

Here are the seeds (most with links to purchase) you’ll need:

Whole All-Spice
Coriander Seeds
Cumin Seeds
Mustard Seeds – Often found in the spice section of well-stocked markets.
Anise Seeds
Fenugreek Seeds
Black Peppercorns – available in the spice section of most well-stocked markets

Toasting the seeds in a large skillet over medium heats brings out their oils and aromatics even more.

Just toast for about 3 minutes and then let cool.

EXPERT TIP: Be sure not to burn any of the seeds while toasting them. Some of the smaller seeds may pop and crackle a little. This is normal. You will probably see a little smoke, too. This also is normal. If any of the seeds start to darken too much, quickly remove them from the heat. If the seeds burn, you’ll need to discard them and start again.

Best Jamaican Curry Powder Tips

Toast the Seeds – This deepens the flavor tremendously and shouldn’t be overlooked for the most authentic taste.
Grind the Seeds – An old coffee grinder works perfectly for pulverizing the seeds. A pestle and mortar (with some elbow grease) will get the job done, too.
Let the Seeds Cool – After you’ve ground the seeds, you’ll want them to cool somewhat before adding to the other spices, usually about 10 minutes.

After the ground spices have cooled a bit, it’s time to transfer them to the other spices.

Before doing this, be sure to mix together the turmeric, ginger, nutmeg, and cinnamon until fully combined.

Carefully transfer the ground seeds into the other combined spices.

Storing and Cooking

After all the ground spices have been fully mixed together, you can cook with the powder immediately, or store it in a jar with a tight-fitting lid.

The curry powder has a shelf life of 6 to 12 months, but remember that over time, the flavor profile will diminish somewhat.

We love using this spice in Shrimp Curry, Caribbean stewed chicken, Jamaican curry chicken wings, turkey burgers, and more (all recipes coming soon!).

Ready to make the best flavor-enhancer this side of the Caribbean? 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 glass jar that is filled with Jamaican curry powder with a spoon inserted into it, and sitting next to an orange checkered cloth.

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Jamaican Curry Powder

Jamaican Curry Powder is similar to Indian curry powder but with a little less heat. It's ideal for Caribbean dishes such as curry shrimp, Caribbean stewed chicken, and jerk wings! See blog post for links to any ingredient that you can't find at your local market!

Prep Time5

Cook Time3

Cool time10

Total Time18

Course: Spice

Cuisine: Caribbean, Jamaican

Servings:

Calories: 25kcal

Author: Kris Longwell

Equipment

Medium to large skillet
Coffee grinder or spice grinder, or pestle and mortar

Ingredients

3 tablespoon turmeric ground
1 tablespoon ginger ground
1 teaspoon nutmeg ground, preferably West Indies
¼ teaspoon cinnamon ground
2 tablespoon cumin seeds
2 tablespoon coriander seeds
1 tablespoon mustard seeds
2 teaspoon all-spice whole
2 teaspoon anise seeds
2 teaspoon fenugreek seeds
1 teaspoon black peppercorns

Instructions

In a medium-sized bowl, add the turmeric, ginger, nutmeg, and cinnamon. Stir with a fork or whisk until completely combined.
Place all of the other remaining ingredients in a large skillet/saucepan and heat over medium-high heat. Cook, stirring frequently, until aromatic and slightly smoking, about 3 minutes. Be careful to not let anything burn! Set aside to let cool for about 10 minutes.
Add the cooled seeds to a spice (or coffee) grinder and grind until fully pulverized. Alternatively, ground them with a pestle and mortar.
Transfer the ground seeds to the turmeric mixture. Use a fork or whisk to mix and fully combine. Use immediately or transfer to a jar with a lid. Keep unrefrigerated for 6 to 12 months.

Video

Notes

See the blog post for links to some of the ingredients that you can't find at a local market. Most can be delivered with a 24 hour period via Amazon Prime.

The powder is great in Caribbean recipes (we will be adding more and more to the blog), but it's also amazing sprinkled on scrambled eggs, popcorn, and burgers before grilling.

Nutrition

Caribbean Johnny Cakes

May 18, 2021 by Kris Longwell 4 Comments

We love Caribbean food very much, and these little fried dough gems take us back to those gorgeous islands every single time we make them.

Similar to New Orleans Beignets, but not near as sweet, these are the perfect accompaniment to almost any type of dish, breakfast, lunch, or dinner. We love serving them with our Curry Shrimp (recipe to come). And they come together in less than an hour!

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

How To Make Johnny Cakes

You may be asking, “What is a Johnny Cake?” Well, it’s most commonly known in the United States as a flapjack made with cornmeal. Learn more about the history of the North American variety here.

The Caribbean version, however, does not include cornmeal, and is lighter, and more like a slightly sweet roll or biscuit.

And you can’t believe how easy they are to prepare!

The Ingredients You Will Need

The ingredients that make this delicious bread are simple and humble.

You’ll need:

All-purpose flour
Sugar
Salt
Baking powder
Unsalted butter
Water
Vegetable oil – for frying

EXPERT TIP: Sifting is not 100% necessary, but we find that the process yields a fluffier, lighter bread. It ensures there are no lumps and creates a finer flour that makes the liquid more easily incorporated. But again, if you don’t have a sifter, don’t worry, you’ll still get wonderful Johnny Cakes.

Next, it’s time to incorporate the butter into the sifted flour.

This is similar to making pie dough. Use your fingers to gently work the butter into the flour.

EXPERT TIP: The butter should be at room temperature, but should also be cubed. To do this, simply cube the 1 tablespoon of the butter with a sharp knife while it is still chilled. Transfer to a small bowl and leave it on the counter. It will perfect to use in about 15 minutes.

How To Form the Dough

Now, it’s time to incorporate the water into the dry ingredients.

Start off with 1 cup and gently mix it into the flour mixture until well incorporated. We find an everyday fork helps this process. And then your fingers.

EXPERT TIP: You don’t want to add too much water, otherwise, the end result will be rubbery bread. Continue to add more water in smaller quantities. Typically, all you’ll need to add is a total of 1½ cups of water. The dough will be very ‘shaggy’ at this point. Use your hands to help start forming the dough in the bowl.

Sprinkle your work surface liberally with flour.

Transfer the dough from the bowl and use the heel of your palm to start kneading the dough. Fold the dough over on itself from time to time.

EXPERT TIP: The dough will be ready to rest once it has become somewhat elastic and not too sticky. If it’s a little wet, that’s okay, if it feels too wet (or sticky), sprinkle more flour on the dough as you are kneading it. Total kneading time should be about 4 to 5 minutes.

Tips for Johnny Cakes

Kneading the Dough – Don’t under-, or, over-knead the dough. Use the heel of your hand to gently break down the gluten. This takes about 4 to 5 minutes.
Resting the Dough – It’s important to allow the dough to rest after you have kneaded it. Cover it with a kitchen towel and let it sit for 30 minutes. If you don’t do this, the cake could end up tough.
Forming the Cakes – Pull enough dough to form a ball slightly larger than a golf ball. Use the palm of your hand to flatten the dough. Press your fingers into the dough, in a circular fashion, to further flatten the dough. Use a fork to poke holes all over the dough.

Frying the Cakes – If using a deep-fryer, then heat the oil to 350°F. If using a large sturdy skillet (i.e., cast-iron), fill it with vegetable oil to about 1 to 1½ inches deep. Use a candy thermometer to heat the oil to 350°F. Working in batches, add the cakes and cook until golden brown all over, about 8 minutes, flipping halfway through.
Storing the Johnny Cakes – The cakes are delicious served warm, but they’re also wonderful at room temperature. Store in an air-tight container on the counter (or in the fridge) for up to 1 week.

When To Serve and How To Store

As mentioned, these are wonderful served at breakfast, lunch, or dinner.

We love to serve them piping hot, but, as you will find, they are still amazingly delicious once they cool off.

EXPERT TIP: We find that reheating the cakes works best in a toaster oven set at 350°F. This helps to bring back the crispiness of the exterior of the cake. The microwave works just fine, but you won’t get them nice and crispy.

When you pull apart that first piping hot cake, you’ll see a fluffy interior with beautiful little pockets of air that create the perfect classic texture. And then the taste!

These cakes are amazing by themselves.

But they are really begging to be plunged into a fabulous sauce, such as from Curry Shrimp (recipe to come).

And, of course, a drizzle of honey is divine.

Ready to make the best bread accompaniment this side of the Caribbean? 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 basket lined with a grey napkin and filled with fried Caribbean Johnny Cakes.

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5 from 1 vote

Caribbean Johnny Cakes

Johnny Cakes (Caribbean Style) are amazing little pockets of lightly fried balls of fluffy bread. Just a slight hint of sweetness. They are wonderful accompaniment for breakfast, lunch, or dinner. Serve them hot, warm, or room temperature. So good!

Prep Time15

Cook Time16

Resting time30

Total Time1 1

Course: Appetizer or Side Dish, Bread

Cuisine: American / French, Caribbean

Servings:

Calories: 474kcal

Author: Kris Longwell

Equipment

Deep fryer or skillet filled with about 1-inch of vegetable oil (with candy thermometer

Ingredients

3½ cups all-purpose flour
¼ cup sugar
1 teaspoon salt
2 teaspoon baking powder
1 tablespoon unsalted butter chilled, cubed, then brought to room temp
1½ cups water divided
vegetable oil for frying

Instructions

Sift the flour, sugar, salt, and baking powder into a large bowl. Use your fingers to work the butter into the flour.
Pour 1 cup of the water over the flour mixture. Use a fork or wooden spoon to work the water into the flour. Add another ¼ cup of water and use your hands to start forming a dough. Sprinkle a little more water and keep gently working the dough. The dough will have a shaggy texture to it.
Transfer the dough to a floured surface and use the palms of your hands to knead the dough until smooth and elastic. You may need to add more flour, or more water, as you knead. It's okay if the dough is slightly tacky.
Form the dough into a ball and cover it with a kitchen towel. Let rest for 30 minutes to 1 hour.
Meanwhile, heat the oil to 350°F.
On a floured surface, divide the dough into 13 to 15 pieces. Form each piece into a ball, about ¾-inch in diameter. Use the palm of your hand to press down on each ball of dough, flattening into a disc. Use your fingers, moving in a circular motion, to press the edges out and flattening the disc to about ¼-inch in thickness.
Working in batches, add the cakes to the hot oil and fry until golden brown on both sides, flipping occasionally. About 8 minutes. Drain on a plate lined with paper towels. Serve warm.

Video

Notes

Try not to over-knead the dough, but then again, you don't want to under-knead it either. Keep your hands nice and floured as you work the dough with the palms of your hands. It usually takes about 4 to 5 minutes for the dough to become smooth and elastic.

Letting the dough rest for at least 30 minutes is important. We don't recommend skipping this step.

If you don't have a way to check the temperature of the oil, then heat the oil over medium-high heat. Toss in a little piece of bread. It should sizzle and turn golden brown in about 1 to 1½ minutes. If it turns dark brown quickly, your oil is too hot. If it takes more than 6o to 90 seconds, it's not hot enough.

The Johnny cakes can be served hot, warm, or room temperature. Store in an air-tight container with a lid for up to 1 week. They can be kept at room temperature, or in the fridge.

Nutrition

Coconut Cream Cake

May 16, 2021 by Kris Longwell 31 Comments

This cake is honestly as delicious as it is beautiful. It really does take the cake for cakes.

It is so moist and just so flavorful. We love a cake with multiple layers, but you could easily do this in 2 pans (instead of 3). Toasting sweetened coconut flakes for topping the cake is a beautiful (and delicious) addition! This is one of those “special occasion” cakes, but isn’t hard to make!

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

How To Make Coconut Cream Cake

This cake is always a hit whenever we serve it and it’s easier to prepare than you might think!

And the cake can easily be prepared a day or two in advance of serving.

How To Make a Moist Cake

No one likes a dry cake and this cake is far from that.

Buttermilk adds a creaminess to the batter that translates into an extra moist cake.

EXPERT TIP: Rather than creaming butter with sugar, as is often done with a standard cake recipe, we melt the butter and then add it to the buttermilk mixture. This also helps to make for an extra moist cake.

Gradually add in the dry combined dry ingredients with the mixer on low. The batter will be somewhat thick.

The next key step to making a light yet moist (yes, that is possible) cake is the incorporation of fluffy egg whites, or meringue.

After you have separated your eggs for the batter, be sure to hold onto the egg whites.

EXPERT TIP: You’ll only need ⅓ a cup of egg whites, which means you’ll most likely have some extra egg whites. We use a hand mixer to whip the egg whites (and a ¼ cup of sugar) into soft peaks. Gently fold the soft peaks into the batter until fully incorporated.

Baking at a Low Oven Temperature

The oven temp may seem low, but don’t worry, it helps produce a cake that is moist and super delicious.

To ensure easy removal of the cake from the pan, we lightly grease each cake pan, add a piece of parchment paper that we have cut to fit into the pan, another layer of cooking spray, and then a light dusting of flour.

EXPERT TIP: We love using 3 9-inch straight-edge cake pans for this coconut cream cake. However, you can really use whatever cake pans you have. If going with 2 pans, you’ll need to increase the bake time by about 10 minutes. As always, you’ll know the cake is ready when an inserted toothpick (or sharp knife) comes out clean. Also, remember that pans with a slightly beveled side will not allow for a perfectly straight-edge cake, but that’s not really the end of the world.

The batter may seem a little on the thick side. This is normal. You can use a spatula to help spread it out in the pan, but don’t worry, it will fill the pan as it bakes.

When we originally published this recipe, we used a simple, but sweet frosting.

We tried other frostings and decided we love a cream cheese tropical frosting complemented the cake best.

If you prefer the simpler frosting, the recipe is in the NOTES.

Finishing Off the Cake

For a beautiful (and delicious) touch, we recommend toasting the sweetened coconut flakes.

Toasting the coconut brings out even more of the coconut flavor and makes for a gorgeous topping to the cake.

EXPERT TIP: Be sure to keep an eye on the coconut as you toast it! It will burn quickly. You may notice a little smoke coming from the oven as you are toasting the flakes. This is normal and is just the sugar smoking. To ensure even toasting, move the coconut around in the pan a time or two during the toasting process.

After the cake has cooled in the pans for at least 10 minutes, invert each pan over a large baking rack.

You’ll want to allow each cake layer to cool completely before applying the frosting.

EXPERT TIP: The cakes layers are fairly sturdy after they have cooled, however, to prevent any breakage when assembling, we use a large spatula (or a couple of small spatulas) to help transfer the bottom cake layer to the cake stand and then again when adding the additional layers to the cake.

When to Serve Coconut Cream Cake

Folks, this cake is so spectacular, it’s great for any occasion, or even for no occasion at all.

It is especially nice for holidays such as Easter, Mother’s Day, or Valentine’s Day.

We love coconut so much. The distinct taste and texture work perfectly in a savory dish, such as Curry Chicken, as well as sweet dishes, as well.

If you love this Coconut Cream Cake, you should check out these amazing cake recipes:

Classic Carrot Cake
Pineapple Upside Down Cake
German Chocolate Cake
Extreme Chocolate Layer Cake
Red Velvet Cake (Cupcakes)

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

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

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

A 3-layered slice of coconut cream cake standing upright on a plate in front of the cake on a cake stand.

Print Recipe

4.86 from 7 votes

Coconut Cream Cake

This Coconut Cream Cake is gorgeous and super delicious. Perfect when planning a special meal. So moist and so flavorful. Delicious.

Prep Time30

Cook Time25

Cooling time40

Total Time1 35

Course: Dessert

Cuisine: American

Servings: people

Calories: 779kcal

Author: Kris Longwell

Equipment

3 9-inch straight edge cake pans (See NOTES)
Parchment paper

Ingredients

FOR THE CAKE

Cooking spray, or butter for greasing the pans
3¼ cups all-purpose flour plus extra for dusting the greased pans
1½ cup granulated sugar separated (1¼ for the cake, ¼ cup for the meringue)
1 teaspoon salt
¼ teaspoon baking soda
1 tablespoon baking powder
1 cup buttermilk room temperature
5 large egg yolks save the egg whites
¼ cup canola oil
1 tablespoon vanilla extract
1 tablespoon coconut extract
1½ cup unsalted butter 3 sticks, melted
⅓ cup egg whites from the saved egg white

FOR THE COCONUT BUTTERCREAM FROSTING

24 oz cream cheese room temperature, 3 8 oz. packages
¾ cup unsalted butter
2½ cups confectioners' sugar aka: powdered sugar
½ cup sweetened cream of coconut
1 teaspoon vanilla extract
½ teaspoon coconut extract
½ cup sweetened coconut flakes divided, 3 tablespoon for the icing, the rest toasted for topping

Instructions

Preheat oven to 275°F. Cut parchment paper into circles to fit each pan. Grease the pans (and parchment paper) with cooking spray or butter, and then lightly dust with flour.
In a large bowl, combine the flour, 1¼ cups sugar, salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer fitted with whisk attachment, whisk together buttermilk, yolks, oil, and both extracts. With the mixer running on low, slowly add in the melted butter.
Switch the whisk attachment to the paddle attachment and gradually add the dry ingredients into the butter mixture and mix on low until combined. Set aside.
In a large bowl, whisk egg whites (preferably with an electric hand mixer), slowly incorporating the remaining ¼ cup granulated sugar until soft peaks form, about 4 to 5 minutes.
Fold peaked whites into the batter until just incorporated.
Pour batter evenly into greased cake pans.
Bake for 35 minutes, or until an inserted toothpick comes out clean.
Transfer each pan to a baking rack and let sit for 10 minutes. Carefully invert the pans to remove each cake layer. Discard the parchment paper. Allow the cake layers to completely cool before adding the frosting.
While the cake is baking make the frosting: In a stand mixer (or mixing bowl), mix together the room-temp cream cheese and butter until light and fluffy. Mix in the other ingredients (with 3 tablespoon coconut flakes) until fully incorporated. Allow it to chill in the refrigerator for at least 30 minutes.
Toast ⅓ cup of the coconut flakes until lightly browned.
Place one cake on a cake platter. Add a layer of frosting, and continue with the remaining layers. Frost the top and sides of the cake. Sprinkle the toasted coconut flakes on the top of the cake.

Video

Notes

We love using 3 9-inch straight-edge cake pans for this cake, however, you can also use whatever you have on hand if you prefer. We originally baked this cake in 4 pans, but that makes for very thin layers. We've revised the recipe to just 3 layers. If you prefer 4, no problem! You'll most likely need to bake the layers for less time, about 25 minutes. If you are using 8-inch pans or going with just 2 pans, you will probably need to increase the bake time to about 40 minutes. Keep an eye on them, and don't forget about the inserted toothpick test.

275°F may seem too low - but trust us...it cooks the cake perfectly!

Sweetened cream of coconut can often be found in the 'Juices/Mixers' area of most well-stocked supermarkets.

We recommend using a spatula (or 2) to help transfer the cooked and cooled cake layers to the cake stand and for assembling the cake.

The cake will keep (covered) for up to 1 week.

The original sugar icing:

Ingredients

1¾ cups softened butter
8 cups powdered sugar
1 15 oz. can sweetened cream of coconut
2 tablespoon sweetened coconut flakes

Instructions:

Beat the butter until fluffy.
Incorporate the powdered sugar until combines.
Add the cream of coconut and flakes and mix for a few minutes.

Nutrition

POST UPDATE: This recipe was originally published in March 2016, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in May 2021!

Marinated Olives

May 13, 2021 by Kris Longwell 7 Comments

This tantalizing appetizer is so wonderful in its simplicity, yet so elegant in its presentation.

We love everything about these amazing bites of deliciousness. Perfect for entertaining for a fun pool party in the summer or for a gathering of loved ones during the holidays. And they can easily be prepared up to a day in advance. Olive perfection!

How To Make Marinated Olives

This wonderful appetizer couldn’t be easier to prepare.

Just make sure to get started at least 24 hours in advance of serving!

So delicious, so festive, and so classy! Sounds good, right?

Selecting the Best Olives

If you’ve seen an olive bar at most major supermarkets and gourmet food markets, you are aware of the wide variety of available olives.

For this recipe, be sure to choose a mixture of colors and textures when selecting olives. You can go pitted or whole, or a combination of the two.

Varieties such as Green Castelvetrano, Black Nicoise Olives, and Green Cerignola are meaty and delicious and can usually be found at most well-stocked supermarkets. Sometimes they are over by the gourmet cheese area.

EXPERT TIP: You will want to be sure not to get pre-marinated olives; look for ones that are in water or brine. Drain the brine from the olives before you get started.

Dried herbs, fresh citrus zest, minced garlic, and red pepper flakes add a depth of flavor that is distinct but not overpowering.

A secret to deepening the flavor profile is to add fresh citrus zest.

We love to use a combination of orange and lemon. But you could use all orange or all lemon. Lime zest is delicious, too.

EXPERT TIP: When using your zester, or the side of a box grater, don’t press down too hard. You want the top layer of the citrus. If you press too hard, you’ll reach the white pithy part of the peel, which is a bit bitter in taste.

At this point, you’ll want to add just enough good-quality extra-virgin olive oil to coat the olives.

Gently toss everything until the olives are well-coated and the aromatics have been evenly distributed.

EXPERT TIP: Some brines are very salty, and some aren’t. Taste each type of olive that you are using to gauge the salt level. In most cases, salt will need to be added to the mixture. We love to use coarse sea salt. It seasons the olives but also provides a nice texture.

How Long to Marinate Olives

At this point, you’ll need to add just enough more of the olive oil to barely cover the top of the olives.

We often transfer the olives to a jar with a tight-fitting lid before adding the oil.

EXPERT TIP: To allow the marinade to really do its work, it needs some time in the fridge. We recommend allowing the olives to marinate for 24 hours, but 8 to 12 hours will work in a pinch. You can even make these up to a month in advance! The flavor gets deeper and deeper the longer they sit in the marinade!

When To Serve Marinated Olives

These really are a wonderful appetizer to serve guests before a wonderful meal.

It’s also a spectacular addition to a charcuterie board. Or at a party!

Another amazing olive recipe is our Classic Tapenade.

In the meantime, just look at these gems!

There really is something special about this tantalizing appetizer.

Be sure to get good-quality olives and top-notch olive oil, and your guests will be very impressed.

Beautiful. Delicious. And not too filling. The perfect appetizer!

Ready to make one of the easiest yet most addictively delicious appetizers of all time? Go for it!

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

A small white oval bowl filled with green and black marinated olives.

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Marinated Olives

Marinated olives are sophisticated yet approachable and delicious appetizers that are always a hit when served to guests. Be sure to put them together at least 24 hours in advance, and don't forget to let them come to room temperature before serving. These are wonderful by themselves or as part of a full charcuterie board.

Prep Time15

Marinating12

Total Time12 15

Course: Appetizer

Cuisine: American / Italian

Servings: people

Calories: 168kcal

Author: Kris Longwell

Equipment

Jar with lid or medium-sized glass bowl

Ingredients

3 cups olives large, in brine, See NOTES
1 tablespoon oregano dried
1 teaspoon rosemary dried
1 teaspoon thyme dried
3 cloves garlic minced
½ teaspoon red pepper flakes
1 tablespoon orange zest
1 tablespoon lemon zest
sea salt coarse, as needed
⅔ cup extra-virgin olive oil

Instructions

Drain olives and place them in a large bowl.
3 cups olives
To the olives, add the oregano, rosemary, thyme, garlic, red pepper flakes, orange zest, and lemon zest. Add salt, as needed (See NOTES).
1 tablespoon oregano, 1 teaspoon rosemary, 1 teaspoon thyme, 3 cloves garlic, ½ teaspoon red pepper flakes, 1 tablespoon orange zest, 1 tablespoon lemon zest, sea salt
Add enough oil to coat the olives, about ½ cup. Gently stir the olives with the aromatics until they are fully coated. If possible, transfer the olives to a large jar with a lid, or a couple of smaller jars with lids. Add more oil to just cover the tops of the olives. If keeping in the bowl, cover with plastic wrap; if using jars, screw on the lids.
⅔ cup extra-virgin olive oil
Place in the refrigerator for 12 hours, or preferably 24 hours, or up to 1 month. Before serving, allow the olives to come to room temperature, a couple of hours.
To serve, pour the olives with the oil into a large bowl. Use a slotted spoon to place the olives in a serving bowl. Scoop out some of the herbs, zest, and garlic from the oil and drizzle over the olives. If serving whole olives, be sure to include a bowl for guests to place the pits.

Video

Notes

Be sure to find olives that are in brine, not any kind of oil. You can use whole, pitted, or a combination of both. Our favorite types of olives to use include: Black Nyon and Manzanilla. We also LOVE Cerignola and Castelvetrano. Kalamata and Nicoise are delicious, too.

Be sure to taste test each type of olive you'll be using. Some brines are saltier than others. In most cases, you'll want to add some coarse sea salt to the marinade and then another sprinkling on top just before serving. But again, make sure you've taste-tested first. Don't over-salt!

The olives can be prepared up to 1 month before serving. We highly recommend letting them sit in the marinade for at least 24 hours.

Save the marinade oil and pour it back over any olives that might be leftover (unlikely, but just in case).

Nutrition

POST UPDATE: This recipe was originally published in July 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in May 2021!

Fried Calamari

May 9, 2021 by Kris Longwell 7 Comments

There are quintessential appetizers that practically everyone you know loves. This is one of them.

This dish is popular across the world and for good reason. Even non-seafood lovers seem to find a love for this iconic appetizer. Be sure to serve with our Fresh Marinara Sauce or Homemade Cocktail Sauce, and you will be in calamari heaven!

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

How To Make Fried Calamari

This popular appetizer is actually so much easier to prepare than you might think.

Allow yourself enough time to let the calamari (squid) rings and tentacles marinate in the buttermilk for at least 4 hours, or overnight.

Then everything comes together very quickly and easily!

What Is Calamari?

You may be wondering what calamari actually is. It’s squid and includes rings that are cut from the tubular section, as well as the tentacles.

It is delicious in a salad with a simple sauté, but we think it’s best when lightly breaded and deep-fried.

EXPERT TIP: Fresh squid can be found in the seafood section of many well-stocked supermarkets. We get ours at Whole Foods market. If you can’t find them, you can usually find at least the rings in the frozen section. Use a sharp knife to cut the tubes into ½-inch to 1-inch rings.

Don’t be scared of the tentacles. They are really delicious, and did you know that squid, including the tentacles, is good for you? Read more here.

After slicing the tubes into rings, place them along with the tentacles in a bowl.

Pour enough buttermilk over the calamari to cover.

EXPERT TIP: The slight acidity of the buttermilk will help to tenderize the calamari and make it not rubbery tasting. If also helps to eliminate any extra “fishy” taste. Allow the calamari to marinate for at least 4 hours or, even better, overnight.

A Light and Crunchy Breading

Once you’re ready to fry the calamari up, all you need to do is drain the buttermilk and place the pieces back into the bowl. It’s okay that there is still a little buttermilk left in the bowl. This will help the breading to adhere to the calamari.

In a bowl, plate, or pan, add the flour, cornmeal, salt, pepper, and baking powder. A simple dredge of the rings and tentacles in the flour mixture is all that’s needed.

EXPERT TIP: The baking powder will help the batter to get extra crisp and a little puffy as the calamari fries. Add a little garlic powder to the flour mixture, if you prefer.

While you are breading the calamari, start heating up your oil. If using a deep-fryer, set the temperature to 350°F. If using a skillet, such as a cast-iron skillet, fill about a 1 to 2-inch depth of oil and use a candy thermometer to get to 350°F.

Place the breaded calamari on a large platter.

EXPERT TIP: Once the oil is at 350°F, you’ll want to work in batches. If you add too much calamari to the oil, it will drastically decrease the temperature and the end result will be greasy and soggy.

How To Serve Fried Calamari

Once beautifully fried, the calamari is ready to be served!

We love placing them on a nice large platter or cutting board and serve with lemon wedges and a bowl or two of homemade marinara sauce!

EXPERT TIP: The marinara sauce can be made several days in advance. In a pinch, good-quality purchased marinara will work, too. Cocktail sauce is another great option for dipping the crispy calamari into!

This appetizer is always a huge hit every time we serve it, and when you make it, trust us, your family and friends will flip for it, too.

And you won’t believe how easy it is to make this restaurant-quality dish in your very home.

We promise it’s as good as you’ll find anywhere!

Ready to make the best, crunchiest, and most yummy appetizer in town? Go for it!

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

A pile of fried calamari sitting on a piece of crumpled brown paper surrounded by lemon wedges and a small bowl of marinara sauce.

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5 from 3 votes

Fried Calamari

Don't you just love fried calamari with marinara? So do we. Get some squid from your seafood shop, and quickly fry these gems up. Let the calamari marinate in the buttermilk for 4 hours or overnight to create the perfect texture and taste!

Prep Time15

Cook Time9

Marinating time4

Total Time4 24

Course: Appetizer

Cuisine: American / Italian, Italian

Servings: people

Calories: 386kcal

Author: Kris Longwell

Equipment

Deep fryer, or sturdy skillet and a candy thermometer

Ingredients

1 lb squid tubes and tentacles, or frozen rings (thawed)
2 cups buttermilk
¾ cup all-purpose flour
1 tablespoon cornmeal yellow, finely ground
1 teaspoon Kosher salt
½ teaspoon black pepper freshly ground
½ teaspoon baking powder
½ teaspoon garlic powder optional
Vegetable oil for frying
Lemon wedges for serving
Marinara sauce warmed, for serving

Instructions

Cut the squid bodies (tubes) crosswise into ½-inch wide rings and leave the tentacles whole. Place them in a glass bowl and cover with buttermilk. Place in the refrigerate to marinate for at least 4 hours, or up to overnight.
Heat your deep fryer to 350°F, or pour vegetable oil to a depth of 1 to 2 inches into a large skillet. Heat to 350°F.
On a platter, shallow bowl, or pan, whisk together the flour, cornmeal, salt, pepper, baking powder, and garlic powder (if using).
Drain the buttermilk from the calamari. Place the calamari back in the bowl. It's okay if some of the buttermilk remains. Dredge the pieces (rings and tentacles) through the flour, shaking off excess, and place them on a large platter or cutting board. Do this in batches and clean your fingers (or fork) from time to time if becoming clumpy.
Working in batches, carefully add the coated calamari to the hot oil and deep-fry until golden brown, about 2 to 3 minutes. Use a basket or slotted spoon to remove them and place them on a platter lined with paper towels. If desired, keep the fried calamari in a low-temp oven to keep them warm while you continue frying.
Serve at once with warmed marinara sauce and lemon wedges.

Video

Notes

Fresh squid can be found in the seafood section of many well-stocked supermarkets. We get ours at Whole Foods. You can also find frozen squid rings in the seafood frozen area of most markets. Be sure to allow the rings to thaw first. This can be done quickly by running cool water over them in a colander in your sink.

The fried calamari is great served piping hot, but also good served warmed, and even still addictively delicious once it has cooled off. It can sit out at room temperature for a couple of hours.

The marinara sauce can be made several days in advance. It also freezes wonderfully and can be frozen for up to 2 months.

Nutrition

POST UPDATE: This recipe was originally published in April 2015, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in May 2020!

Chicken Flautas

May 2, 2021 by Kris Longwell 2 Comments

Looking for a wonderful way to celebrate Cinco de Mayo? How about just making something fun that everyone will love?

This dish is so festive and popular at TexMex and Mexican restaurants. The chicken filling is deeply flavorful and encased in a crunchy, deep-fried corn tortilla. Serve with restaurant-quality salsa, homemade pico de gallo, and best-ever guacamole, and you’ll have a fiesta in your own home that folks will be talking about for weeks to come!

How To Make Chicken Flautas

This flautas recipe is not hard to make and is actually a lot of fun!

The chicken filling can be made in advance, which means all you have left to do is prep the tortillas quickly, fry them up, and then serve them with all the fixings!

How To Prepare the Perfect Chicken Filling

As mentioned, you can make the filling up to 2 or 3 days in advance. You can also go with shredded chicken from a rotisserie chicken, and in a pinch, packaged taco seasoning. But, we think that going the couple of extra steps of cooking the chicken and putting together homemade taco seasoning puts this dish over the top!

EXPERT TIP: For extra juicy and flavorful chicken, simply pick up a couple of bone-in, skin-on chicken breasts from the market. Place them in a large vessel with a lid (ie, Dutch oven), and add 1 onion that has been quartered, and cover by a couple of inches with water. Bring to a boil, then lower the temperature to low, cover, and simmer for 20 minutes. Remove with a spatula and let cool. Remove the skin, pull the meat off, and shred with your clean fingers or a couple of forks. Delicious!

As we said before, we’re kind of (well, a lot, actually) partial to our homemade taco seasoning, and it makes this chicken come alive with fresh TexMex/Mexican taste.

We go with three tablespoons added to the shredded chicken in a large skillet.

EXPERT TIP: When making the filling, be careful with your salt content. Taste as you go. Our homemade seasoning has far less sodium than the packaged variety. We do that so you can adjust according to your own likes. We think the addition of 1 teaspoon of salt, in addition to our 3 tablespoon of taco seasoning, is just right. But remember, taste, and check for yourself after it all comes together!

How To Assemble Chicken Flautas

You may be wondering what the difference is between flautas and taquitos. Well, not very much. Some will say one is made with flour tortillas, and one is made with corn tortillas. In our books, true flautas are always made with corn. “Taquitos” is just a term created to sell practically the same thing, but named differently. We call ’em flautas and make ’em with corn tortillas. But if you prefer flour, then go for it (they’ll fry much quicker).

To assemble them, we need to soften up the tortillas. Heat a few tablespoons of vegetable oil in a large skillet, preferably cast iron. Once the oil is shimmering, gently place one tortilla in the skillet, then almost immediately, very carefully flip it over with a pair of tongs. Transfer to a plate lined with paper towels and continue the process. Each tortilla only needs a total of 2 to 4 seconds in the hot oil to get soft. Any longer, and they will likely fall apart on you.

Line the middle with the filling, top with cheese, tightly roll, and affix with a toothpick, or two, if necessary.

Cooking the Flautas

Now, it’s time to fry them up. You can use the same skillet that you used to soften the tortillas in a little oil. Simply add enough oil to go up about 1 inch in the skillet. If possible, use a candy thermometer to get the oil temperature to 350°F. Or, test with a little piece of the corn tortilla. If the oil is too hot, it will sizzle and then burn in less than a minute. If the oil isn’t hot enough, it won’t sizzle at all, and it will take a long time to get crisp. You want somewhere in between.

Or, go with a deep fryer. Either way, just keep an eye on them and take them out once crispy and lightly browned, about 2 to 3 minutes.

EXPERT TIP: You may be wondering: Can you bake flautas? And the answer is yes! For baked flautas, we would recommend going with flour tortillas. Simply roll them up as indicated in the recipe, brush them with a little oil, and then bake in a 425°F oven for about 12 minutes, or until crispy. If you want to use corn tortillas, you’ll need to soften them first with a quick trip through some hot oil in a skillet. You could microwave them, rather than oiling them, but they may crack on you.

But, we’re partial to a quick deep-fry for that classic taste and texture. Yum.

How To Serve Chicken Flautas

These gems are so delicious by themselves, hot, warm, or even room temperature.

But they really are begging to be dipped in salsa, or smeared with guacamole, and topped with pico de gallo.

EXPERT TIP: For a beautiful presentation, line a serving platter with shredded iceberg lettuce. Place the cooked chicken flautas on top, and then drizzle Mexican crema (or sour cream thinned with a little milk), and then add a layer of fresh pico de gallo down the center of them all. Gorgeous!

These are really a show-stopper of an appetizer.

However, we love them so much that we often serve them as an entree alongside our Best-Ever Mexican Rice and Authentic Refried Beans.

EXPERT TIP: The flautas can be kept in an air-tight container for up to 1 week. After fully cooked, they can be kept at room temperature for 6 or 7 hours. They freeze okay, but may lose some of the crunchy texture after being thawed. Reheat (and crisp back up) in a 350°F oven for about 15 to 20 minutes.

These are truly addictive.

You won’t believe how quickly they get gobbled up when you serve them to friends and family.

Just one bite…and you’ll be hooked. And they are so much fun to make!

Ready to make the best Tex-Mex appetizer (or entree) in town? Go for it!

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

A row of cooked flautas on a bed of shredded lettuce all on a white oval platter.

Print Recipe

5 from 1 vote

Chicken Flautas

Chicken Flautas are such a wonderful Tex-Mex / Mexican appetizer or entree. We highly recommend making the chicken filling with the homemade taco seasoning, but in a real pinch, you'll still get great results with shredded chicken from a rotisserie chicken and package store-bought seasoning.

Prep Time15

Cook Time15

Chicken braising25

Total Time55

Course: Appetizer or Entree

Cuisine: Tex-Mex, Mexican

Servings:

Calories: 456kcal

Author: Kris Longwell

Equipment

Large sturdy skillet (ie, cast-iron), or deep-fryer. Plus cover pot to cook chicken in.

Ingredients

2 chicken breasts bone-in, skin on
1 large onion quartered
1 tablespoon vegetable oil
1 cup onion chopped
2 cloves garlic
4 oz green chiles or fresh jalapeno or serrano (see NOTES)
3 tablespoon taco seasoning preferably homemade (click link)
1 tablespoon all-purpose flour
24 corn tortillas
Vegetable oil for frying (see NOTES)
2 cups chihuahua cheese shredded, or Monterey Jack or cheddar
1 cup iceberg lettuce shredded, for plating, optional
½ cup Mexican crema or sour cream mixed with a little cream, for garnish, optional
1 cup pico de gallo for garnish, optional
salsa for dipping, optional

Instructions

Place chicken and quartered onion in a pot (that has a lid) and add enough water to cover by a couple of inches. Bring to a boil, then lower the heat to LOW, cover, and gently simmer for 20 minutes. Use a spatula to carefully remove the chicken from the broth and place it on a rack to cool.
2 chicken breasts, 1 large onion
Save about 1 cup of the broth. Remove the onions and save the remaining broth for another use.
When cool enough to handle, remove the skin from the chicken and then pull the meat from the bones. Use your fingers, or a couple of forks, to shred the meat. Set aside.
In a large skillet, heat the oil over medium heat until shimmering. Add the chopped onion and cook until soft and translucent, about 4 to 6 minutes.
1 tablespoon vegetable oil, 1 cup onion
Add the garlic and cook for another 30 seconds. Add in the chilis and cook for another minute, stirring frequently.
2 cloves garlic, 4 oz green chiles
Add the chicken, taco seasoning, and flour, and stir until the chicken is completely coated. Add about ¾ cup of the reserved broth. Stir to incorporate. Continue cooking until the chicken is warm, and a slight sauce has formed (there won't be a lot of sauce). Set aside.
3 tablespoon taco seasoning, 1 tablespoon all-purpose flour
In a cast-iron skillet, add a few tablespoons of vegetable oil and heat over medium heat until shimmering. One at a time, carefully add a corn tortilla to the hot oil. After about 1 to 2 seconds, use tongs or a fork to flip the tortilla, and cook for another 1 to 2 seconds (no more than 4 to 5 seconds total). Carefully transfer the tortilla to a cutting board lined with paper towels. Continue this process until all tortillas are softened.
24 corn tortillas
If using a deep fryer, heat it to 350°F. If using your cast-iron skillet, add more oil to it until it's about 1 to 2 inches deep. Heat to 350°F, using a candy thermometer to reach the correct temperature, if possible.
Vegetable oil
Meanwhile, place about 2 tablespoons of the chicken filling down the middle of each softened tortilla. Top with another couple of tablespoons of the shredded cheese. Roll the tortilla tightly and use a toothpick (1 or 2) to affix the edge of the tortilla to the body. (See Photo and/or video for reference).
2 cups chihuahua cheese
Working in batches, place the rolled tortillas in the deep fryer (preferably with a basket) of cast-iron skillet with hot oil, and cook until crispy and lightly browned, about 2 to 3 minutes. Remove, keep warm in a low-temp oven (200°F), and repeat with remaining tortillas
If desired, serve the flautas warm over a bed of shredded lettuce, garnished with Mexican crema, pico de gallo, and salsa for dipping.
1 cup iceberg lettuce, ½ cup Mexican crema, 1 cup pico de gallo, salsa

Video

Notes

In a pinch, shred the meat from a supermarket rotisserie in place of simmering the chicken breasts. In a real pinch, use pre-packaged taco seasoning. The taste won't be as spectacular, but still yummy.

Canned green chilis can be found in the Hispanic/Mexican section of most well-stocked supermarkets. You can also use chopped fresh jalapeno or serrano peppers; however, these do carry more heat than the chilis. If using fresh peppers, add them along with the onions so they will soften, too.

The chicken filling can be made up to 3 days in advance.

If you prefer flour tortillas, you'll need to shorten the frying period as they brown much more quickly.

Flautas can be baked; however, we recommend using flour tortillas brushed with a little oil, then baked at 425°F for 12 to 15 minutes. You can use corn, too, but you'll need to soften it first in a little hot oil (as we do in this recipe) before wrapping and baking. Bake until crispy.

We prefer the flautas served hot or warm, but they are still delicious even at room temperature. They can be stored in an air-tight container in the fridge for several days.

Nutrition

Authentic Refried Beans

April 28, 2021 by Kris Longwell 10 Comments

A “combo” Tex-Mex platter would woefully miss the mark if these weren’t on the plate.

These magical beans are transformed into a creamy, deeply flavorful Mexican side dish that is perfect alongside crispy tacos, cheesy enchiladas, Mexican rice, or as a key ingredient in our Best Beef Tostadas! Give yourself a few hours and you will be amazed at how great these turn out. Truly restaurant-quality.

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

How To Make Refried Beans

There are a few tricks to making these beans as good as any Mexican restaurant in town.

You’ll need to allow a total of about 4 hours from start to finish, but it’s well worth the time.

What Type of Bean to Use

The traditional (and we think best) dried bean to use for this dish is dried pinto beans. You could use red kidney or black beans, but to keeps things authentic, stick with pinto.

Place the beans in a large pot and add enough cool water to cover by a couple of inches. Bring to a boil then lower the heat and add the chopped onion.

EXPERT TIP: After adding the water, remove any beans or bean fragments that float to the surface. Some recipes will have you soak the beans overnight. We find simmering them for 3 hours is all that’s needed to get them to the perfect consistency for mashing or puréing.

As the beans are simmering on the stove, you don’t need to say with them constantly. Check them every half hour, or so, and give them a good stir just to make sure they’re not burning on the bottom of the pan.

You also want to keep plenty of liquid in the pot. We add about a ½ cup of water every 30 minutes, or so.

EXPERT TIP: After 3 hours of gently simmering, the beans should be very soft. As they simmer, they very well turn a darker brown. Sometimes this happens more than other times. Newer beans could stay a lighter color as they simmer, whereas beans that have a longer shelf life may turn darker, even a dark brown. They are both perfectly fine and older beans vs. newer ones still have the same nutritional value and taste. They just sometimes turn a little darker the older they are.

Remove the beans from the heat and then use a ladle or large spoon to remove excess liquid from the surface of the beans. Stir in the seasonings until fully incorporated. We use an emulsion blender to get a very creamy consistency. If the beans are too thick, then add in some of the reserved liquid until you reach the desired consistency. A potato masher works, too, and allows you to leave a little more “bean” texture to the refried beans.

How To Refry the Beans

We’re not really sure why these are called “refried” beans, because you’re never really frying them. But, that’s not really important, is it?

Now, it’s time to pull out a nice large skillet, such as cast iron.

Transfer the smashed/emulsified beans to the skillet on your stove and turn the heat on medium.

The Secret Ingredient

Now, it’s time to put these beans in a league all of their own.

The addition of pork lard is authentic and the taste it adds to the dish is amazing.

EXPERT TIP: Pork lard can be found at Hispanic food markets. Although some think it is unhealthy, it is actually one of the healthiest fats to cook with and has true health benefits. We don’t recommend the packaged lard that you can often find at supermarkets. It doesn’t deliver good flavor and contains processed chemicals. See NOTES on making pork lard at home, if you don’t have access to a Hispanic/Mexican market.

Melt the lard and then stir it into the beans. Heat over high, then lower the heat and continue stirring until the lard has been completely incorporated.

If you’re looking for a restaurant-quality refried beans recipe, you trust us when you say you have found it.

We love to serve the beans right out of the skillet, garnish with crumbled Cojita cheese, or shredded mozzarella.

EXPERT TIP: The beans can be made up to 24 hours in advance. Reheat in a skillet over medium-low heat. Add a little more water or chicken stock, if the beans need to be loosened up a bit.

Talk about an all-time classic TexMex side dish!

Other Classic Mexican Dishes

If you love refried beans, chances are you’ll love these classic dishes, too:

Borracho Beans
Best Beef Tostada
Cilantro-Lime Mexican Rice
Chicken Tortilla Soup
Elote Corn (Mexican Street Corn)
Homemade Flour Tortillas
Chicken Fajitas
Best-Ever Classic Nachos

But, in the meantime…you’ve got to make these incredible beans!

Ready to make the best TexMex side dish this side of San Antonio? 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 cast-iron skillet filled with refried beans and topped with crumbled Cojita cheese and several jalapeno slices.

Print Recipe

5 from 1 vote

Authentic Refried Beans

Is there any side dish more quintessential TexMex or Mexican than refried beans? Seek out a Mexican food market and pick up some pork lard. It's what puts these over the top and makes them truly restaurant-quality. If you don't have access to a Mexican/Latin market, see NOTES on how to make your own. We don't recommend using packaged lard from a supermarket.

Prep Time10

Cook Time3 15

Total Time3 25

Course: Side Dish

Cuisine: Mexican / TexMex

Servings:

Calories: 328kcal

Author: Kris Longwell

Equipment

Large pot plus a skillet, such as cast-iron

Ingredients

1 lb pinto beans dried, about 2 cups
2 cups onion chopped
1 tablespoon chili powder
1 tablespoon cumin ground
2 teaspoon Kosher salt plus more, if needed
1 teaspoon black pepper freshly ground
½ cup lard Pork lard: See NOTES
1 cup Cojita cheese crumbled, for garnish

Instructions

Place the beans in a large pot and cover them with water by a couple of inches. Bring to a boil and then immediately lower the heat. Add the onions and simmer gently for 3 hours, adding about ½ cup of water every 30 minutes, and stirring occasionally to prevent burning or sticking to the bottom of the pan.
Remove the pot from the heat and use a ladle or a large spoon to skim off liquid from the top of the beans and place in a small bowl. The liquid level should be just under the top layer of the beans. Hold onto the skimmed liquid as you may need to add it to the puréed beans to reach the right consistency.
Stir in the chili powder, cumin, salt, and pepper. Continue stirring until fully incorporated. Transfer the beans to a large skillet.
Use an immersion blender, or potato masher, to purée the beans until they are smooth and creamy. Transfer the beans to a large skillet over a burner on your stove.
Meanwhile, melt the lard in a small skillet. Transfer the melted lard to the beans and bring to a slight simmer. Continue to gently whisk the lard into the beans until fully incorporated, usually about 5 minutes. Taste and add more salt, if needed. Serve at once.

Video

Notes

As the pinto beans cook, they may turn a brown, even dark brown, color. This can happen if the beans have had a long shelf life. They naturally turn a darker color but lose absolutely no nutritional value of taste.

Pork lard is essential to making these beans taste authentic. It can found in Mexican/Hispanic food markets. We don't recommend using packaged lard (often in tubs) that can be found in many supermarkets. It doesn't have the right taste and also contains processed chemicals. See below for how to make pork lard yourself (it's really easy!).

The beans can be made 24 hours in advance. Keep in an air-tight container in the fridge. Reheat over medium heat, adding a little water or broth to them if they are too tight.

The beans will keep in the fridge for up to 1 week and can be frozen for up to 2 months.

Homemade Pork Lard:

Preheat your oven to 250°F. In an ovenproof vessel, preferably a Dutch oven, add cubed pork fat trimmings (ask your butcher to help you on this) and place in the oven for 3 hours, stirring every now and then. Strain the lard into an air-tight container. The lard will last for up to 1 year in the fridge or up to 3 years in the freezer.

Nutrition

Kung Pao Shrimp

April 25, 2021 by The Loon 5 Comments

This recipe is classic Chinese, and we honestly believe it’s better than take-out!

This dish originated in the Szechuan (Sichuan) Province of China and traditionally carries some heat…but trust us: it’s a good heat! We’ll take you through the steps for making this iconic dish in your very own home, and it comes together in about 30 minutes! And if you like this dish, you’d also enjoy our Shrimp Pad Thai, Mongolian Beef, or General Tso’s Chicken!

How To Make Kung Pao Shrimp

This dish is truly not difficult to make at all.

A pinch of Szechuan Peppercorn Powder gives the dish that classic taste and can easily be ordered online.

The dish comes together very quickly, so be sure to have everything prepped and ready to go before you fire up your wok (or skillet)!.

Tips for Successful Stir-Frying

After you’ve mixed together all of the components of the kung pao sauce, it’s time to fire up your wok.

Crank the heat up as high as it will go and add the oil. In less than a minute, the oil should be shimmering and just beginning to slightly smoke.

Now, carefully toss in the peppers. NOTE: We use dried arbol chili peppers, which can be found in the Asian section and often the Hispanic section of most well-stocked supermarkets. Or, you can order them online.

We love using our wok to quickly stir-fry the vegetables and shrimp. If you don’t have a wok, no worries! This can easily be prepared in a large skillet.

Cook the peppers for about 1 minute, and then add the garlic and cook for about 10 seconds. Not long! Don’t let them burn! And use a wooden spoon to stir all ingredients constantly.

EXPERT TIP: Be sure to have all of your ingredients prepped and ready to go because the dish comes together very quickly.

How to Cook Shrimp in a Wok

Now, it’s time to add the shrimp that has been seasoned with salt and pepper.

All you need to do is toss them in the hot wok and cook until the shrimp are nice and pink and curled.

Stir continuously to make sure all of the shrimp is cooking evenly. This process will take about 2 to 3 minutes. Be sure not to overcook the shrimp, or they will become rubbery!

EXPERT TIP: We go with extra-large shrimp (26/30). After removing the shells and deveining the shrimp, it’s up to you if you want to leave the tails on or not. They make for a beautiful dish with the tails on, but sometimes, it’s easier to dig into a plate full of the dish when no tails are present. That’s a matter of taste. We like it both ways, and just depends on our mood if go with tail or not!

Now, it’s time to add the onion, red bell pepper, and cashews.

Roasted peanuts are commonly used in Kung Pao Shrimp, but we love the taste of whole roasted cashews.

Stir until the veggies are starting to soften, only about 1 to 2 minutes!

Once you pour in the sauce, your senses will get very excited.

Stir for about 1 minute.

EXPERT TIP: The corn starch slurry that you made for the sauce will cause the sauce to thicken slightly in the wok and coat the shrimp and vegetables in that classic Chinese cuisine manner. So good!

How To Serve Kung Pao Shrimp

The mixture can be transferred to a large platter to serve at the table. If serving directly from the wok, but sure to have a way of securing the wok from wobbling. A wok ring can help here and can be found online.

We love serving the dish with our Perfect Steamed Rice. It’s nice to have a little extra soy sauce available for guests who would like a little more sprinkled on top.

EXPERT TIP: You can easily substitute chicken, pork, or steak for the shrimp. Cubed tofu is a great option, too. Cut the protein into small bite-sized pieces and increase the cooking time by a few minutes to ensure the meat is fully cooked.

Kung Pao is truly one of our all-time favorite Chinese dishes of all time.

Increase (or decrease) the heat/spice level by adding more or less of the garlic chili sauce and Szechuan peppercorn powder.

After just one bite, you won’t believe you made a “better than take-out” authentic Chinese dish in your very own kitchen!

Ready to make an iconic Chinese dish that will rival your favorite take-out place? 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 black individual dinner plate with cooked Jasmine rice on one side and a serving of Kung Pao Shrimp on the other side.

Print Recipe

5 from 2 votes

Kung Pao Shrimp

This Kung Pao Shrimp is a little spicy, a little sweet, and a whole lot of yummy. Shrimp, chilis, garlic, cashews, and Szechuan peppercorn powder (easily ordered online) make this dish come to life. Serve over rice. So amazingly good! You can cook this in a wok, or a large skillet.

Prep Time15

Cook Time15

Total Time30

Course: Entree

Cuisine: Chinese, Chinese / American

Servings: people

Calories: 237kcal

Author: Kris Longwell

Equipment

Wok or large saucepan

Ingredients

For the Sauce

2 tablespoon water
2 teaspoon corn starch heaping tsps
2 teaspoon soy sauce
1 tablespoon chili garlic sauce
1 tablespoon sesame oil
1 tablespoon hoisin sauce
2 tablespoon chicken broth
1 teaspoon sugar

For the Shrimp

1 lb extra-large shrimp peeled and deveined
Salt and pepper
2 tablespoon vegetable oil
6 dried red peppers arbol peppers work well
3 cloves garlic minced
1 cup onion roughly chopped
1 red bell pepper stemmed, seeded and cut into ½-inch pieces
½ cup cashews whole, roasted
3 scallions sliced into thin pieces, divided
1 tablespoon Szechuan peppercorn powder optional (but really good)

Instructions

Whisk all the sauce ingredients together in a small bowl and set aside.
2 tablespoon water, 2 teaspoon corn starch, 2 teaspoon soy sauce, 1 tablespoon chili garlic sauce, 1 tablespoon sesame oil, 1 tablespoon hoisin sauce, 2 tablespoon chicken broth, 1 teaspoon sugar
Season the shrimp with salt and pepper all over.
1 lb extra-large shrimp, Salt and pepper
Heat the oil over high heat in your wok or a large sturdy skillet.
2 tablespoon vegetable oil
Add the chilis and cook for 1 minute. Toss in the garlic and cook for 15 to 30 seconds, stirring constantly with a wooden spoon.
6 dried red peppers, 3 cloves garlic
Add the shrimp and cook, stirring frequently, until pink and curled, about 2 to 4 minutes.
Add the onion, bell peppers, and cashews and stir, cooking for another 2 minutes.
1 cup onion, 1 red bell pepper, ½ cup cashews
Pour in the sauce, stirring continuously, and cook for another 1 to 2 minutes, until the sauce is slightly thickened.
Turn off the heat and stir in half of the scallions and a pinch of the peppercorn powder (add a little, taste, and add more if you want more spice).
3 scallions, 1 tablespoon Szechuan peppercorn powder
Serve with steamed rice and the remaining scallions for garnish.

Video

Notes

Mise en Place is super important here. This means to be sure and have everything prepped and ready to go before you start cooking! The dish comes together very quickly, and you won't have time to stop and chop or run to the pantry!

Chicken, pork, steak, or tofu can be substituted for shrimp. Cut into bite-size pieces and cook as you would the shrimp; however, you'll need to add more time when sautéing, as they will not cook through as quickly as shrimp does.

The Szechuan peppercorn powder is not 100% necessary, and the dish is still delicious without it. However, it does add the desirable 'slow heat' taste that is so distinct in Szechuan dishes. It can be ordered online or found at Asian markets.

The sauce heats up nicely the next day in a skillet over low heat. Keep leftovers in an air-tight container in the fridge for up to 5 days.

Nutrition

POST UPDATE: This recipe was originally published in March 2015, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in April 2021!

Cheddar Bacon Ranch Pasta Salad

April 22, 2021 by Kris Longwell 2 Comments

If you’re looking for a festive and delicious side dish for your next get-together, you’ve come to the right place.

Everyone loves a good pasta salad, right? But, sometimes you want something a little different. Well, combining creamy cubes of cheddar cheese with crispy bacon, juicy cherry tomatoes, briny black olives with homemade Ranch dressing is a show-stopper of a side dish!

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

How To Make Cheddar Bacon Ranch Pasta Salad

We love most any kind of pasta salad, but we can honestly say this is one of our all-time favorites.

And you can’t believe how easy it is to make!

The Best Pasta for Pasta Salad

You really can’t go wrong when selecting the type of pasta for this salad.

Go with small (or shortcut) pasta, and you’ll be great. We love fusilli, but here are some other great options:

Farfalle (Bow Tie)
Macaroni (Elbow)
Ditalini
Orecchiette
Rotini
Penne

EXPERT TIP: Follow the packaging instructions to cook pasta until slightly al dente. Drain the hot pasta in the sink in a colander and then run cool tap water over it until completely cooled. If not using immediately, transfer the pasta to a bowl, toss it with a couple of tablespoons of olive oil, and cover with plastic wrap.

The Ingredients You Will Need

Cheddar Bacon Ranch Pasta Salad is literally loaded with all of our favorite ingredients.

Simply slice the cherry tomatoes down the middle, lengthwise. Get a can of sliced black olives and drain. Select good-quality cheddar cheese, such as Truly Grass Fed, and cube the cheese into bite-size pieces.

EXPERT TIP: For the bacon, turn your oven to 400°F and line a baking sheet with sturdy aluminum foil. Place the bacon strips on the foil, place in the oven and cook until crispy, about 12 to 15 minutes. Remove to a plate lined with paper towels to drain. Then chop with a knife.

NOTE: All of these ingredients can be prepped up to 24 hours in advance. The Ranch dressing can be made up to 1 week in advance.

Folks, we must say, if you want this bacon Ranch pasta to be over-the-top delicious, we highly encourage you to make the homemade Ranch dressing.

It’s not hard to make and can be prepared days in advance.

EXPERT TIP: The amount of dressing you add to the salad is really a matter of taste. We like the dish to be extra creamy, so we use the full amount of the dressing recipe (about 2 cups), but add a little, toss it all together, and then taste. Continue to add and taste until you’ve reached your desired consistency. As the salad sits, it will absorb some of the dressing, so you may need to add more just before serving.

When to Serve Cheddar Bacon Ranch Pasta Salad

This salad is the perfect side dish for your summer BBQ, picnic, church social, or gathering of friends and family.

Some of our other favorite pasta salads are:

Classic Pasta Salad
Caprese Pasta Salad
Pesto Pasta Salad with Potatoes and Green Beans
Cajun Pasta Salad

In the meantime, just sink your eyes (and teeth) into this epic salad!

The other great thing about this salad is that it’s completely adaptable to you and your loved one’s tastes.

Omit any ingredient you don’t care for, and add those that you do. Other great additions include sun-dried tomatoes, marinated artichoke hearts, kalamata olives, and toasted pine nuts.

EXPERT TIP: After you mix the salad together, we recommend covering the bowl with plastic wrap and then placing it in the refrigerator for an hour to allow the flavors to meld. You can make the salad hours in advance of serving, but save some of the dressing to stir in just before serving. Although it keeps just fine for up to a week in the fridge, we think it’s best served the same day it’s prepared.

Ready to make a pasta salad that everyone will flip for? Go for it!

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

An oval white serving bowl filled with cheddar bacon Ranch pasta salad.

Print Recipe

5 from 1 vote

Cheddar Bacon Ranch Pasta Salad

If you're looking for something other than your average pasta salad but is still over-the-top delicious, this is it! Tweak with ingredients to fit your own likes, but be sure not to skip making the homemade Ranch dressing. It can be made in advance and puts the salad in a class of its own!

Prep Time10

Cook Time13

Make the Ranch Dressing1 15

Total Time1 38

Course: Side Dish

Cuisine: American

Servings:

Calories: 445kcal

Author: Kris Longwell

Ingredients

12 oz fusilli or other small to medium pasta
6 strips bacon cooked and crumbled
1 cup cherry tomatoes halved
1 cup cheddar cheese block, cubed
1 cup black olives sliced, drained
2 cups Ranch dressing
1 teaspoon Kosher salt
½ teaspoon black pepper freshly ground
¼ cup chives finely chopped

Instructions

Cook the pasta in liberally salted water according to package directions. Drain into a colander and run cool tap water over the pasta until completely cooled. Transfer to a large bowl.
Add the bacon, tomatoes, cheddar cheese cubes, and olives. Pour in about 1 cup of the dressing. Add the salt and pepper and then gently stir with a large spoon until everything is combined and dressed. Continue adding dressing and stirring until the desired consistency is reached. Cover with plastic wrap and chill in the fridge for 1 hour.
Remove pasta salad from the fridge, give it a good stir, and then transfer it to a serving bowl and garnish with chives. See NOTES about making in advance.

Video

Notes

We HIGHLY recommend making the Ranch dressing from scratch (click the link in the recipe card). It really elevates this pasta salad tremendously. It's not hard to make and can be made several days in advance.

Any type of small (short cut) pasta will work. The pasta can be made several hours before assembling the salad. Simply cool the pasta as written in the recipe, and then transfer to a large bowl and toss with a couple of tablespoons of olive oil. Give it a good stir every 20 minutes or so.

We cook our bacon in a 400°F oven on a foil-lined baking sheet for about 15 minutes, or until crispy.

All of the salad ingredients (other than the pasta) can be prepped up to 24 hours in advance. Assemble and chill 1 hour before serving. The salad can also be assembled several hours before serving, but save some of the dressing to stir in just before serving. Although the salad is still yummy for several days after serving (kept chilled in the fridge), we do recommend making and serving it on the same day, hopefully within an hour or two before guests arrive.

Nutrition

Risi e Bisi

April 20, 2021 by Kris Longwell 1 Comment

This truly is a spectacular dish. It’s especially wonderful during the spring when English peas are at their freshest.

This Italian rice dish is loaded with so much flavor. It’s similar to risotto, but not quite as creamy. And the shelled English peas are the true star of the dish. A burst of freshness with every bit. And it’s easy to make!

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

How To Make Risi e Bisi

We had ever heard of Risi e Bisi as kids. Actually, it wasn’t until we moved to NYC and learned of it from a good friend whose Italian mother made it all the time.

The first time we made it, we were hooked.

And it’s surprisingly easy to prepare!

Start building the flavor profile by sautéing chopped onions and diced pancetta in a large skillet over medium heat with some good-quality olive oil.

Cook until the pancetta is crisp and the onion is translucent.

EXPERT TIP: To make this dish completely vegetarian, omit the pancetta and use vegetable broth instead of chicken broth.

The Best Rice to Use

As mentioned, this dish is very similar to traditional risotto, and you’ll want to follow the same steps and techniques to make a perfect consistency.

Before you get started, be sure to heat the broth/stock in a large pan and bring it to a simmer. Adding the heated liquid will keep the rice from cooling down and allow it to absorb the stock better.

The best rice to use for Risi e Bisi is arborio or carnaroli, which are Italian short-grained rice. Arborio can be found in the rice section of most well-stocked supermarkets, and either arborio or carnaroli can also easily be ordered online.

EXPERT TIP: After you’ve cooked the rice in the sautéd onion and pancetta until lightly toasted (about 2 minutes), you’ll need to add the hot broth in stages. Add about ½ to 1 cup at a time. Stir frequently with a wooden spoon. Once all the liquid is absorbed, add more broth. Continue this process until the rice is barely al dente and has just a tiny bit of bite to it. You’ll use 6 (of the 7) cups of broth and it will take about 22 to 25 minutes.

Where to Find Shelled English Peas

English peas are beautiful sweet-flavored peas that can be found at vegetable markets or in the produce section of well-stocked supermarkets.

You can shell them yourselves, or buy them already shelled.

EXPERT TIP: Once shelled, English peas don’t have a long shelf life, so we recommend waiting to shell the peas until just before cooking with them. We find packaged shelled English peas at our local supermarket and they work perfectly. They also freeze wonderfully, too. If you can’t find fresh English peas, then you can substitute frozen sweet peas. But, we really encourage you to seek out the fresh shelled English peas. They really elevate the taste and texture of the dish tremendously.

Add the peas, along with the parsley, 1½ teaspoons Kosher salt, and ½ ground black pepper. Stir and cook for 1 to 2 minutes.

Finishing Off the Dish

At this point, try a small spoonful of the rice. It should be tender and almost ready.

Add in the remaining 1 cup of broth/stock and stir for another 2 minutes. Taste again. Add more salt, if desired. The consistency should creamy, but not too thick. If you prefer your Risi e Bisi to be thinner, then add more broth/stock.

EXPERT TIP: Grated parmesan, lemon zest, and butter elevate the flavor of the dish tremendously. Turn the heat off and stir in the cheese, zest, and butter. Do one more taste test and add more salt, if desired. The dish is best served right off the stove. If not serving immediately, then gently reheat over low heat and add another cup of warm broth.

When To Serve and How To Store

This amazing dish is very popular in Venice, Vicenza, and Verona – Italy! Read more about its history here.

It makes a wonderful entree but is a spectacular pre-dinner dish, too. It’s ideal for serving guests at a lovely dinner party, or a brunch, or a baby and/or wedding shower.

We love garnishing each plated dish with a small handful of pea shoots. Alphalpha sprouts or even mung bean sprouts are great options, as well. They are completely optional, but it adds a nice depth of taste, texture, and is visually beautiful.

EXPERT TIP: As mentioned, the dish is best served right from the stove. However, you can prepare it up to several hours in advance. Just before serving, reheat over medium-low heat and add another cup of broth. Stir until heated through. If serving buffet style, be sure to keep an eye on the dish, stirring every now and then, adding more liquid if it starts to appear dry.

As you can see, making this dish is not hard to do. Just be sure to use Italian short-grain rice such as arborio or carnaroli.

Homemade chicken broth is always a great option, although quality store-bought works just fine, too.

After just one bite, you’ll be so glad you made this deeply flavorful dish. It truly is something that is special and you’ll want to prepare time and time again.

Ready to make the most delicious rice dish this side of Venice? 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 individual bowl filled with risi e bisi and topped with pea shoots.

Print Recipe

5 from 1 vote

Risi e Bisi

Risi e Bisi is traditional Italian at its best. So good, and tastes like Spring! Seek out shelled English peas! They are so good and this dish is as beautiful in appearance as it is delicious in taste!

Prep Time10

Cook Time35

Total Time45

Course: Appetizer or Entree, Salad

Cuisine: Italian

Servings: people

Calories: 570kcal

Author: Kris Longwell

Equipment

Large saucepan with separate pot for heating the stock.

Ingredients

7 cups chicken stock heated on the stove
¼ cup olive oil
1 cup onion chopped
2 oz pancetta diced
2 cups arborio rice
2 cups English peas shelled
3 tablespoon parsley chopped
1½ teaspoon Kosher salt
½ teaspoon black pepper freshly ground
1 tablespoon lemon zest from 1 lemon
½ cup Parmesan cheese grated
4 tablespoon unsalted butter
4 oz snow peas shoots or alfalfa sprouts, optional, for garnish

Instructions

Bring the broth to a low simmer in a medium-sized pot. Keep warm during the entire cooking process.
Heat oil over medium heat in a large saucepan. Once shimmering, add the onion and pancetta and cook until the onion is translucent and pancetta is slightly crisp.
Add 1 cup of the hot broth. Use a wooden spoon to stir the rice around in the broth. Continue this process until the liquid has been absorbed. Repeat in ½ to 1 cup broth increments. Continue until rice and almost completely soft to the bite, and you've used 6 (of the 7) cups of the broth. This process should take 22 to 25 minutes.
Stir in the peas, parsley, salt, and pepper. Stir and cook for 1 minute.
Add the last cup of broth and cook until the rice is very tender to the bite, about 2 more minutes.
Turn off the heat and stir in the Parmesan cheese, lemon zest, and butter. Stir until butter has melted. If too thick, add a little more broth. Taste and add more salt, if desired. Serve at once, garnished with snow pea shoots, if using.

Video

Notes

Be sure to heat your broth before starting.

To make the dish vegetarian, omit the pancetta and use vegetable broth in place of the chicken broth.

Shelled English peas can often be found packaged in the produce section of most well-stocked supermarkets, or at produce markets. Frozen sweet petite peas can be substituted in a pinch.

Keep an extra cup or two of the broth handy. You may need to add more if not serving immediately, or if the rice mixture feels too thick.

Rise e bisi is best served right from the stove, but can easily be reheated over medium heat with another cup of broth (or water) stirred in. Simmer over low heat until heated through.

Leftovers can keep in the fridge for up to 1 week. It can also be frozen for up 2 months, but the texture will be somewhat compromised when thawed and reheated.

Nutrition

POST UPDATE: This recipe was originally published in June 2014, but was updated with improved tweaks to the recipe, with new tips and photography, and a fabulous new video in April 2021.

Chicken Parmesan (Parmigiana)

April 18, 2021 by Kris Longwell 14 Comments

Homemade Chicken Parmesan (Parmigiana) will easily rival any Italian restaurant in town with its crispy breaded chicken and melted cheese. The homemade marinara sauce adds a rich, fresh flavor that truly takes this classic dish to the next level.

A black dinner plate filled with a serving of chicken Parmesan (Parmigiana) resting on a bed of cooked linguine and marinara sauce.

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🍅 The Ingredients

The ingredients for homemade chicken parmesan are readily available, and many of them you probably already have on hand in your pantry. They come together effortlessly to create a delicious, restaurant-quality dish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for chicken Parmesan (Parmigiana) on a grey wooden background including uncooked chicken breasts, marinara sauce, cheese, spices, herbs, breadcrumbs, eggs, butter, milk, and oil.

👉 Substitutions and Variations

Protein – Thin chicken breasts are traditional. If you can’t find thin-sliced breasts, then pick up boneless, skinless breasts and use a sharp knife to slice them in half, lengthwise. Then place between two pieces of plastic (or wax paper) and use a mallet (or heavy measuring cup) to pound the meat to about ¼-inch thickness. Thinly sliced veal or even butterflied shrimp are excellent substitutions for the chicken.
Breadcrumbs – We like the texture that the combination of Panko and regular fine breadcrumbs creates. However, you can go with either one and still have a wonderful, crispy exterior. You can use fresh breadcrumbs, but we recommend letting the bread dry out for a few hours (or overnight) before pulverizing them.
Marinara – Homemade marinara sauce gives the dish a truly elevated taste. However, in a pinch, you can use top-notch jarred marinara. The homemade version can be made up to several days in advance. And it freezes easily.

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

👩🏼‍🍳 How To Make Chicken Parmesan

A person holding the edge of a thin uncooked chicken cutlet that has been dredged through a pan full of seasoned flour.

Step 1: Coat the thin chicken breast with flour

A person using his fingers to soak a thin chicken cutlet that had been coated with flour in an egg bath in a metal pan.

Step 2: Submerge the floured breasts in the egg bath, shaking off excess

A person dredging an egg coated thin chicken cutlet through a mixture of breadcrumbs and Parmesan cheese in a metal pan.

Step 3: Dredge the coated breasts through the breadcrumb mixture

Two thin chicken cutlets that have been coated with breadcrumbs, cheese, and seasonings are being lightly fried in a skillet filled with simmering oil and butter.

Step 4: Heat the oil and butter in a skillet and cook the cutlets until golden.

A person placing shredded mozzarella cheese over the top of a lightly breaded and fried chicken cutlet that is also topped with marinara sauce and grated Parmesan cheese.

Step 5: Add a spoonful of marinara to each cutlet and then top with Parmesan cheese and mozzarella.

A serving of chicken Parmesan (Parmigiana) resting on a bed of cooked linguine with a small mound of homemade marinara sauce just underneath the cutlet.

Step 6: Bake until cheese is melted and serve over pasta with additional marinara.

🍽️ How to Serve

This dish is so good, you can serve the freshly baked cutlets right out of the oven.
Our favorite way of serving them is on a bed of pasta with marinara sauce.
For a beautiful presentation, we often nestle each cutlet into the large saucepan we used to heat the marinara.
They also make amazing sandwiches. Simply open a crusty roll (Italian is best), lightly toast it, smear on plenty of marinara, and then top with the cheesy chicken parm cutlet.

🙋🏽‍♂️ Frequently Asked Questions

What type of cheese is best for chicken parmesan?

Mozzarella and Parmesan cheeses are traditionally used, with mozzarella providing the melty, gooey texture and Parmesan adding a sharp, savory flavor.

Can I make the marinara sauce ahead of time?

Yes, homemade marinara sauce can be made in advance and stored in the refrigerator for up to a week or frozen for longer, making meal prep easier.

Can the chicken parmesan cutlet be baked instead of pan-fried?

Yes, baking the chicken cutlets is a great alternative to pan-frying and can result in a crispy, delicious texture with less oil.

A person using a fork to hold up a cut out piece of chicken Parmesan (Parmigiana) over a plate of the same including marinara sauce and linguine.

🇮🇹 Other Classic Italian-American Recipes

Ready to make the best Italian-American dish this side of Little Italy? Go for it!

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

Print Recipe

5 from 6 votes

Chicken Parmesan (Parmigiana)

This Chicken Parmesan is the real deal. So good. And so classic American Italian. Making this with homemade marinara is critical to its success. Awesome.

Prep Time15

Cook Time20

Marina (make ahead of time)45

Total Time1 20

Course: Italian

Cuisine: Italian, Italian / American

Servings:

Calories: 637kcal

Author: Kris Longwell

Equipment

Large saucepan and rimmed baking sheet

Ingredients

4 5 oz. chicken breasts pounded to a ¼-inch thickness
Salt and ground black pepper
1 cup flour
3 large eggs
1 tablespoon milk whole
½ cups breadcrumbs Italian, fine
½ cup Panko breadcrumbs
¼ cup Parmesan cheese grated
1 teaspoon oregano dried
1 teaspoon basil dried
1 teaspoon garlic powder
3 tablespoon olive oil
3 tablespoon unsalted butter
2 cups marinara sauce plus more for serving
4 tablespoon Parmesan cheese shredded (or use grated)
2 cups mozzarella shredded, or sliced
¼ tablespoon Italian parsley chopped (for garnish)

Instructions

Preheat oven to 400°F.
Sprinkle salt and pepper over both sides of the chicken cutlets. Set aside.
4 5 oz. chicken breasts, Salt and ground black pepper
Set up a dredging station by placing the flour on a plate or in a dish large enough to fit at least one of the cutlets. In another bowl or pan, add the eggs with the milk and lightly beat them together. Mix together the breadcrumbs, cheese, dried herbs, and 1 teaspoon of salt and transfer to a plate or another bowl, or a pan.
1 cup flour, 3 large eggs, 1 tablespoon milk, ½ cups breadcrumbs, ½ cup Panko breadcrumbs, ¼ cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon garlic powder
Working one cutlet at a time, dredge the chicken in the flour to fully coat, shaking off any excess. Dip into the egg wash and turn it over until fully coated. Allow the excess egg to drip off. Add the cutlet to the breadcrumb mixture and turn it over to coat, using your fingers to help the mixture adhere to the chicken. Set on a large plate or platter, and continue this process with the remaining cutlets.
In a large skillet, heat the oil over medium heat. Add the butter and stir until melted.
3 tablespoon olive oil, 3 tablespoon unsalted butter
Once the butter is bubbling, add the cutlets and cook them for about 8 minutes per side, or until they are a deep golden brown all over. You can do this in two skillets to expedite the cooking process. Don't overcrowd your pan! Transfer them to a plate lined with paper towels.
Meanwhile, in a medium saucepan, heat the marinara sauce over medium-high heat for 5 minutes, or until fully heated.
2 cups marinara sauce
Transfer the cutlets to a baking sheet. Spoon about a ¼ cup of the marinara over each cutlet. Sprinkle about 1 tablespoon of the grated Parmesan on the marinara, and then place about ½ cup of the mozzarella on top.
4 tablespoon Parmesan cheese, 2 cups mozzarella
Place in the oven and bake until the cheese has melted and is gooey, about 5 to 7 minutes.
Serve with pasta and more marinara sauce. Garnish with parsley, if desired.
¼ tablespoon Italian parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

If you can’t find thin chicken cutlets, then purchase large boneless, skinless breasts and cut them in half, lengthwise. Place the chicken, one piece at a time, into a large freezer baggie and pound them with the side of a mallet, or the bottom of a measuring cup or bottle, until approximately ¼” in thickness.

We like using a combination of fine breadcrumbs and Panko. However, you can use all fine breadcrumbs or all Panko, and still have great results.

The marinara sauce can be made up to 5 days in advance and kept in the fridge in an air-tight container, or can be frozen for up to 2 months.

Be sure not to scoot the cutlets around too much while they are frying in the pan. Try to pick them up with tongs or forks as little as possible. Too much handling will cause the breading to pull away from the chicken.

Nutrition

POST UPDATE: This recipe was originally published in April 2014, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in April 2021!

Focaccia with Rosemary and Olive Oil

April 14, 2021 by The Loon 8 Comments

Homemade focaccia with rosemary and olive oil requires a bit of effort, but the incredible payoff is well worth it, resulting in a fragrant and flavorful bread that elevates any meal. This delightful bread pairs perfectly with a holiday feast, complementing dishes like a bourbon-orange glazed ham and French au gratin potatoes for a truly memorable dining experience.

An untouched loaf of focaccia with rosemary and olive oil resting in baking sheet pan.

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💦 The Ingredients

With just a handful of ingredients, homemade focaccia, when prepared with care, transforms into an unforgettable bread that captivates the palate with its delightful texture and flavor. Find ingredient notes (including substitutions and variations) below.

Ingredients for focaccia bread displayed on a white background, including all-purpose flour, fresh rosemary sprigs, olive oil, water, yeast, and salt, arranged neatly for easy preparation.

🧅 Substitutions and Variations

Flour – Bread flour can be found in the flour section of most well-stocked supermarkets; however, all-purpose flour can be used as a substitute. The rolls may not be as fluffy, but will still be delicious.
Olive oil – This is a critical ingredient to achieve excellent focaccia. You can use either olive oil or extra-virgin olive oil; just go with a quality brand.
Toppings – You have many options for toppings. For herbs, we recommend fresh. Wonderful options (in addition to rosemary) are thyme, tarragon, dill, basil, and chives. Caramelized onions, sun-dried tomatoes, olives, and dried fruits are all amazing toppings. Experiment and have fun!

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

Expert Tip

Be sure to check the date on your package of yeast. If the date is no longer in the future, don’t get it. As yeast becomes active, it will start to foam. If this doesn’t happen at all, your yeast may be dead. You can also use Rapid Rise or Instant Yeast. Within 5 to 8 minutes, the yeast should be nice and foamy. If not, you’ll need to get some new yeast.

👩🏼‍🍳 How To Make Focaccia Dough

A person adding sugar into the bowl of a mixer that is filled with foamy yeast and water.

Step 1: In a mixer, beat together flour, water (room temp), and sugar.

A person placing a white and blue kitchen towel over the top of a mixing bowl filled with focaccia dough.

Step 2: Mix until a dough forms and then cover the bowl with a kitchen towel.

A small glass bowl filled with foamy yeast, sugar, and warm water on a cutting board.

Step 3: In a small bowl, whisk together the warm water, yeast, and remaining sugar

A person spooning in a foamy yeast mixture into a bowl of a mixer that has focaccia dough being mixed.

Step 4: Remove the towel and slowly beat in the yeast mixture

A person using both hands to massage a yeast mixture into a ball of bread dough in the bowl of a stand mixer.

Step 5: Massage the yeast into the dough with your hands.

Focaccia dough being kneaded with a dough attachment in a stand mixer.

Step 6: Add the salt and beat until the dough becomes elastic and pulls away from the sides of the bowl.

🫓 Preparing the Focaccia for Baking

A person transferring a sticky bread dough from a mixing bowl into a ceramic bowl that has been greased with olive oil.

Step 7: Add olive oil to a large bowl and scrape the dough into it.

A ceramic bowl that is filled to the top with risen focaccia dough.

Step 8: Cover with plastic wrap and allow to proof until doubled in size, then remove the cover.

A person spreading focaccia dough onto a baking sheet pan.

Step 9: Deflate the dough and scrape it into an oiled rimmed baking pan (13”x18”)

A person user his fingers to stretch focaccia dough into the corners of a baking sheet pan.

Step 5: Stretch the dough and then chill for 2 hours or overnight.

A person pressing his fingers into focaccia dough on a baking sheet causing dimples throughout the uncooked dough.

Step 11: Proof for another hour, then make dimples in the dough with your fingers.

A person sprinkling chopped fresh rosemary over the surface of uncooked focaccia dough on a baking sheet pan.

Step 12: Sprinkle on the rosemary and sea salt.

Expert Tip

Focaccia dough remains quite sticky throughout the process. Don’t let this throw you. Your hands will get a little of the dough stuck to them from time to time. That’s okay. Have a little bowl of olive oil nearby. If you want, rub a little oil on your fingers; this will make working with the dough easier.

🔥 Finishing the Focaccia Bread

A person squirting olive oil from a plastic squirt bottle onto focaccia dough that is baking in an oven.

Step 13: Bake for 10 minutes, then brush on more olive oil.

A fully baked loaf of focaccia with rosemary and olive oil in baking sheet pan on a cutting board.

Step 14: Bake until top is golden.

A person brushing olive oil over the top of freshly baked focaccia bread with rosemary in a baking sheet on a cutting board.

Step 15: Rest for 10 minutes on a rack and then brush on more olive oil.

Focaccia bread with rosemary and olive oil cut into squares on a black baking sheet pan.

Step 16: Slice and serve warm or at room temperature.

🧺 How To Serve Focaccia Bread

Freshly baked focaccia is wonderful when served warm or at room temperature before the main meal.
You will find the folks love it so much, they’ll enjoy the freshly made bread throughout the evening.
Just slice it up into squares, set it out on a platter, and watch how quickly it gets gobbled up.

Expert Tip

Up the ante by creating a dipping oil, which is nothing more than good-quality olive oil (or extra-virgin olive oil) with a teaspoon of your favorite dried herbs added in, such as oregano, rosemary, basil, and marjoram. A few pinches of red pepper flakes are great, too. Allow the oil to sit with the herbs for a few hours before serving.

🙋🏽‍♂️ Frequently Asked Questions

How far in advance can focaccia bread be made?

The bread is best when freshly baked, however, it can be prepared a couple of days before serving. Store in an air-tight container in the fridge. Let it come to room temperature before serving.

How do you reheat focaccia bread?

This bread is delicious at room temperature. If you want to reheat the bread, you can heat it in increments in the microwave, or wrap it in foil and heat in a 250°F oven for 15 to 20 minutes, or until heated through.

Can focaccia bread be made gluten-free?

Yes. Substitute and gluten-free flour, such as almond flour, rice flour, or oat flour. The texture won’t be quite the same, but it will still be delicious.

A black plate with a stack of square pieces of focaccia bread with rosemary and olive oil on it.

🥨 Other Favorite Bread Recipes

Ready to make the best bread 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 stack of focaccia with rosemary and olive oil in a bread basket.

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5 from 5 votes

Focaccia with Rosemary and Olive Oil

This Focaccia with Rosemary and Olive Oil is pure perfection. Give yourself most of the day to prepare this dish, but don't worry, most of the time is reserved for allowing the dough to proof, so you have plenty of time to do other activities! Truly restaurant-quality focaccia!

Prep Time15

Cook Time20

Proof, chill, and rest time5 30

Total Time6 5

Course: Appetizer, Bread

Cuisine: Italian

Servings:

Calories: 490kcal

Author: Kris Longwell

Equipment

Stand mixer with dough attachment
18"x13" rimmed baking pan

Ingredients

6¼ cups bread flour 1 lb 9 oz
2½ cups water room temperature (70 – 74°F), 600 ml
3 teaspoon sugar divided
½ cup warm water 95 – 103°F, 120 ml
2¼ teaspoon active dry yeast 1 package, ¼ oz
1 tbsp + 1½ tsp Kosher salt
½ cup olive oil plus more, as needed
2 tablespoon rosemary fresh, roughly chopped
1 tablespoon sea salt coarse, plus more for garnishing

Instructions

Attach the dough attachment to your stand mixer. In the bowl, beat together (on LOW) the flour, room-temperature water, and 1½ teaspoon sugar until a rough, shaggy dough forms, about 3 minutes. Remove the dough attachment, set it aside (you'll be using it again, soon), and cover the bowl with a kitchen towel and let stand while you prepare the yeast mixture.
In a small bowl, add the warm water. Whisk in the yeast and the remaining 1½ teaspoon of sugar. Let stand until foamy, about 8 – 10 minutes.
Take the towel from the mixer. Re-attach the dough attachment. With the mixer on LOW, add the yeast mixture a little at a time until it's all been added. Stop the mixer, remove the attachment (keep it handy, though), and massage the liquid from the yeast mixture into the dough. Don't worry if it doesn't get 100% incorporated. The dough will be very wet.
Re-attach the dough attachment and sprinkle in the Kosher salt (1 tablespoon plus 1½ tsp). Turn the mixer on MEDIUM speed and beat until the dough is elastic, sticky, and pulls away from the sides of the bowl, about 5 minutes.
Add 3 tablespoon of olive oil to a large bowl. Swish the oil around to coat the sides. Lightly oil your hands, and scrape the dough from the mixer bowl into the oiled bowl. Loosely cover with plastic wrap and place in a warm, non-drafty area until doubled in size, about 2½ hours.
Add another couple of tablespoons of olive oil to an 18"x13" rimmed baking pan.
Take the plastic off of the dough and gently use your hands to deflate the dough. Scrape the dough onto the oiled pan. Use your fingers to stretch the dough toward the edges of the pan. Most likely, the dough will want to pull back to the center. If so, cover with a couple of pieces of plastic wrap and allow the dough to rest for 10 minutes. Remove the plastic and try again. If the dough doesn't completely reach the corners, this is fine. Cover with plastic wrap and place the pan in the refrigerator for 2 hours, or overnight.
Remove the pan from the refrigerator and place it back in the warm, non-drafty area for 1 hour.
Preheat your oven to 450°F.
Remove the plastic. Dip your fingers in a little bowl of olive oil, and then press your fingertips firmly into the dough to make deep dimples all over the dough.
Sprinkle on the chopped rosemary and sea salt.
Place in the oven. After 10 minutes, drizzle 2 more tablespoons of olive oil all over the surface, and then rotate the pan 180°. Bake for another 10 minutes, or until the top is golden brown.
Place the pan on a baking rack and let cool for at least 10 minutes. Brush the surface of the focaccia with a little more olive oil. Cut into slices and serve warm or at room temperature.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

If you don’t have access to bread flour, then substitute it with all-purpose flour. You won’t get quite as fluffy and chewy an interior, but the bread will still be delicious.

Remember, you can prepare the dough all the way up to placing it in the fridge. It can chill, covered with plastic wrap, for up to 12 hours, no problem. This can be helpful from a timing perspective when making the bread.

The dough is a very sticky dough! It may not “feel” right because it’s so sticky. Don’t worry! That’s how it is supposed to be. Keep a small bowl filled with olive oil handy. Oiling your fingers as you work will keep the dough from sticking to your hands too much.

Be careful when storing the cooked focaccia. If you place it in a container with a tight-fitting lid, the crispy edges will lose their crispiness. We usually loosely wrap the bread in foil and still allow some air to reach the bread.

The bread is wonderful served warm or at room temperature.

Nutrition

POST UPDATE: This post was originally published in June 2014, but was updated with a recipe adapted from the amazing cookbook from Williams-Sonoma called Baking Favorites.

Southern Chess Pie

April 11, 2021 by Kris Longwell 2 Comments

Is there anything that spells American comfort dessert more than homemade pie? We think not.

We love this pie because the lemon flavor isn’t overbearing, but just enough to brighten the flavors. It’s not overly sweet, either. And, it all comes together quickly to make an absolutely delightful pie. Perfect after some Southern Fried Chicken, Best-Ever Potato Salad, and Fried Okra!

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

How To Make Southern Chess Pie

Chess Pie is a custard pie that is very popular in the Southern United States.

There is a lot of debate over where the name came from, but all we know is that it is so delicious and so easy to make!

When Should You Blind Bake a Crust?

Blind baking is a technique of getting a jump start on baking the pie crust before adding the filling. It’s commonly done when the actual pie doesn’t need to bake for longer than 10 to 15 minutes.

For our pie, we don’t want the custard to make the pie crust soggy, so blind baking will solve that problem.

EXPERT TIP: Place your favorite pie dough in a 9-inch ungreased pie dish. Crimp the edges if you prefer, and then place a piece of foil over the dough. Add either pie weights or dried beans, enough so that it weighs down the foil. This will keep the dough from rising up during the blind baking (or par-baking) process. Bake for 20 minutes and then carefully remove the foil and weights. Be sure to allow the crust to cool completely before adding the filling!

Creating a Lemon Custard Filling

The filling is a snap to put together. Simply mix together all of the filling ingredients except for the 4 lightly beaten eggs.

Once the filling is mixed together, stir in the eggs until fully incorporated.

EXPERT TIP: Using Meyer lemons is always a good choice, but if you don’t have access to them, just good ole juicy lemons from the supermarket will do! If you like your pie to have an extra lemon taste, then go with ¼ cup of lemon and the zest from two lemons. We like the balance of 3 tablespoons of fresh lemon juice and the zest from one lemon.

Next, pour the filling directly into the cooled dish.

The filling should reach just under the edge of the sides of the crust.

As the pie bakes, the custard will expand and then deflate somewhat after it cools.

How To Serve Southern Chess Pie

Once the pie has baked for 50 to 55 minutes, and an inserted toothpick comes out dry, you’re almost done.

After the pie has completely cooled, we love to add a mound of fresh fruit, such as raspberries, and then a sprinkling of confectioners’ sugar to the top of the pie.

The pie is best served at room temperature. If not serving soon after topping, refrigerate the pie until an hour before guests arrive.

There is just something amazingly satisfying about this classic dessert.

If you love this, you’ll also love our:

Lemon Meringue Pie
Classic Lemon Bars
Banana Pudding Trifle
Blueberry Lemon Jumbo Muffins

But in the meantime, you’ve got to make this incredible pie! And you won’t believe how simple it is to prepare!

Ready to make one of the easiest, yet most scrumptious pies this side of Alabama? 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!

As slice of Chess Pie topped with raspberries and a sprinkling of powdered sugar being raised from the pie on a metal spatula.

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No ratings yet

Southern Chess Pie

This Southern Chess Pie recipe is a favorite in our house. The Loon can't stop raving about it. And it's so simple to put together. Top with fresh fruit and confectioners' sugar for added flavor and a beautiful presentation!

Prep Time15

Cook Time50

Resting time22

Total Time3 5

Course: Dessert

Cuisine: American, Dessert

Servings: people

Calories: 298kcal

Author: Kris Longwell

Equipment

9-inch pie dish

Ingredients

1 9-inch pie single pie crust click for recipe
3 tablespoon all-purpose flour
3 tablespoon cornmeal finely ground
1 cup sugar
1 teaspoon vanilla extract
⅓ cup sour cream
1 cup buttermilk
3 tablespoon lemon juice fresh
1 tablespoon lemon zest from 1 large lemon
6 tablespoon unsalted butter melted
4 large eggs lightly beaten
1 cup fresh berries optional
¼ cup confectioners' sugar optional

Instructions

Preheat the oven to 350°F.
Fit the pie dough into a 9-inch pie dish. Crimp the edges if desired. Place a piece of foil over the pie dough and then add pie weights or dried beans. Blind bake the dough for 20 minutes. Remove from oven and carefully remove the foil with weights/beans. Let cool completely. Leave the oven on.
In a large bowl, mix together the flour, cornmeal, sugar, vanilla, sour cream, buttermilk, lemon juice, and lemon zest. Stir in the melted butter and lightly beaten eggs until fully incorporated. The batter should be smooth, but a few small lumps are okay.
Pour into the unbaked pie shell.
Bake the pie on the center rack for 50 to 55 minutes, or until the center is set, and an inserted toothpick comes out clean.
Remove the pie from the oven and allow it to cool completely.
If desired, top with fresh berries and sprinkle confectioners' sugar over the top.

Video

Notes

You can blind bake the pie dough several hours in advance of baking the pie. Cover with foil until ready to use.

Be sure to allow the pie to cool completely before topping with berries and slicing. It will continue to set as it cools.

The pie will keep in the fridge for up to 1 week. We recommend allowing the pie to come to room temperature on the counter before serving, but it still yummy even when it's chilled.

Any type of fresh berries will work as a topping. Frozen can work in a pinch, but the texture will be a bit mushy and not as attractive.

The pie can be frozen, but the texture may become a little grainy after thawing.

Nutrition

POST UPDATE: This recipe was originally published in September 2017, but was updated with improved tweaks to the recipe, with new tips and photography, and a fabulous new video in April 2021!

Classic Monte Cristo Sandwich

April 7, 2021 by Kris Longwell 9 Comments

Making homemade Monte Cristo with creamy Mornay sauce is just as satisfying as indulging at your favorite brunch spot, delivering rich flavors and a delightful combination of textures. Paired with crispy breakfast potatoes, this dish creates the perfect brunch fare to impress family and friends alike.

Two halves of a Monte Cristo sandwich one on top of the other on a small cutting board with powdered sugar sprinkled on top.

🍞 The Ingredients

The ingredients are simple, yet they come together to create one of the best sandwiches of all time, offering a delicious blend of flavors and textures that is truly unforgettable. Find ingredient notes (including substitutions and variations) below.

🧀 Variations and Substitutions

Bread – The sky is the limit here. Sourdough is firm and absorbs the egg mixture wonderfully, but you could also go with sliced white sandwich bread, brioche, pumpernickel, or honey whole wheat.
Proteins – Turkey and ham are traditional. You can go with the thinly sliced variety from your local deli. Or, use thickly sliced ham from your leftover holiday ham or perfect roast turkey.
Spread – The combination of creamy mayonnaise with Dijon mustard as a bump of tang to the sandwich, which complements the sweetness in the flavor profile. You can go with only mayonnaise, if desired. Substituting deli-style, brown, or whole grain mustard gives even a bigger bump of flavor.

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

How to Build a Monte Cristo Sandwich

Thick slices of ham and turkey being heated in a large silver skillet on a stovetop.

Step 1: Heat ham and turkey in a skillet and set aside

A person using a butter knife to spread a mayonnaise and Dijon mustard mixture onto a slice of sourdough bread.

Step 2: Combine the mayonnaise with the Dijon and spread over the top sides of the sliced bread.

A person sprinkling grated Gruyere cheese on to the top of a slice of sourdough bread that has a mayonnaise and Dijon spread on it.

Step 3: Top with grated Gruyere.

A person placing sliced ham on to a slice of bread that has a layer of grated cheese on it.

Step 4: Add a layer of warmed ham

A person adding a layer of sliced roasted turkey on top of sliced ham on bread with grated cheese on it.

Step 5: Add a layer of warmed turkey.

A person placing a top slice of sourdough bread on top of slices of ham and turkey and grated cheese on another slice of bread.

Step 6: Add more cheese on top and top with the bread, mayo/Dijon side down.

🔥 How to Prepare a Monte Cristo Sandwich

A person pouring vanilla extract from a small bottle into a glass bowl filled with whole eggs, milk, and ground cinnamon.

Step 7: Mix in a bowl eggs, milk, cinnamon, and vanilla.

A person holding onto a white bowl that is filled with a ham, turkey, and cheese sandwich that has been submerged on both sides in a cinnamon egg mixture.

Step 8: Place the sandwich in the egg mixture, then flip and gently press on the sandwich.

A Monte Cristo sandwich being cooked and lightly fried in a skillet filled with simmering melted butter on a stovetop.

Step 9: Carefully remove the sandwich and place it in the skillet with melted butter.

A cooked and lightly browned Monte Cristo sandwich in a skillet filled with simmering melted butter.

Step 10: Cook until browned, flip and cook the other side until browned.

Powdered sugar being sprinkled over the tops of a Monte Cristo sandwich that has been cut in half and placed on top of each other.

Step 11: Remove, halve, and sprinkle with powdered sugar.

A person smearing fruit preserves onto a Monte Cristo sandwich that has been cut in half.

Step 6: Serve at once with homemade Mornay sauce and jam.

Expert Tip

Let each side of the sandwich soak long enough to absorb a good amount of the egg mixture, usually about 1 minute per side. Once you place the sandwich in the skillet with hot melted butter, you may need to use the edge of your spatula to remove any excess egg that is cooking on the edges of the bread (or, leave it, if you prefer!).

🍽️ How and When To Serve

We recommend serving this sandwich with freshly made Mornay sauce, a lush béchamel sauce with melted Gruyere and Parmesan cheese stirred in.
Finish the sandwich off with a dusting of powdered sugar.
Keep the sandwiches warm in a low-temperature oven (250°F) as you prepare them for your guests.
These sandwiches are fantastic brunch fare, but they are so satisfying, they are wonderful for lunch or a twist on Sunday dinner.
Serve them with Diner-Style Hash Browns and mix fresh fruit for an unforgettable meal.

🙋🏽‍♂️ Frequently Asked Questions

What bread is used for Classic Monte Cristo?

We recommend sliced sourdough, but most varieties will work. Thicker slices work better than thin ones as they will absorb more of the egg mixture.

Can a Monte Cristo sandwich be made in advance?

You can make them in advance, and we would recommend reheating in a large skillet with simmering butter. However, the texture will be best when served soon after frying up in the skillet.

Where is the sandwich called Monte Cristo?

It is believed to be named after Alexandre Dumas’ novel, The Count of Monte Cristo, though the exact origin of the sandwich is unknown, and it may have been inspired by the French “Croque Monsieur.

🍳Other Amazing Egg and Bread Recipes

Now, you just gotta drop everything and go make this incredible sandwich. It very well may change your life!!

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 3 votes

The Best-Ever Monte Cristo Sandwich with Mornay

This Classic Monte Cristo Sandwich with Mornay is a sandwich you'll want to prepare time and time again. Of course, you can use ham and turkey from your deli, and it will be delicious. But leftover ham and/or turkey is amazing. And don't forget to make the homemade Mornay sauce…it's easy and so good!

Prep Time25

Cook Time10

Total Time35

Course: Breakfast, Lunch, or Dinner, Brunch

Cuisine: American

Servings: people

Calories: 512kcal

Author: Kris Longwell

Equipment

A skillet (preferably non-stick), large enough to hold at least 1 sandwich.

Ingredients

6 slices bread thickly sliced, white or sourdough are excellent
4 slices ham thick-cut, or 8 thin slices
4 slices roasted turkey thick-cut, or 8 thin slices
¼ cup mayonnaise
2 teaspoon Dijon mustard
2 cups Gruyere cheese shredded
4 eggs
¼ cup whole milk
1 teaspoon cinnamon
½ teaspoon vanilla extract
4 tablespoon unsalted butter plus more, if needed
Powder sugar for dusting
1 cup Mornay sauce for serving, optional
fruit jam for serving, optional

Instructions

There will be 2 slices of bread for each sandwich. Place all 4 on a cutting board.
6 slices bread
Heat the ham and turkey in a large skillet until warmed through.
4 slices ham, 4 slices roasted turkey
Mix the mayonnaise and Dijon in a small bowl. Use a butter knife to smear the mayo/mustard mixture onto the top-facing side of each slice of bread.
¼ cup mayonnaise, 2 teaspoon Dijon mustard
For both sandwiches, follow these steps. Add ½ cup of cheese on top of the mayo/mustard mixture. Add a layer of ham, then turkey, and then another ½ cup on top. Place the other slice on top of the cheese, mayo/mixture facing down.
2 cups Gruyere cheese
In a medium-sized bowl, mix together the eggs, milk, cinnamon, and vanilla. Gently mix until the eggs are just beaten.
4 eggs, ¼ cup whole milk, 1 teaspoon cinnamon, ½ teaspoon vanilla extract
Place the sandwich in the egg mixture, let sit for a couple of minutes, and press with your hands. Then, flip the sandwich, and let it sit, soak up the egg mixture, and apply a little pressure to compact.
Melt the butter in a skillet (preferably non-stick) large enough to hold 1 of the sandwiches.
4 tablespoon unsalted butter
Gently remove the sandwich from the egg mixture, allowing excess egg to fall off. Carefully add the sandwich to the melted butter and cook until browned on the bottom, about 2 to 3 minutes. Carefully flip the sandwich with the help of a couple of spatulas and cook for another 2 to 3 minutes.
Sprinkle with a little powdered sugar. Serve with preserves and Mornay sauce.
Powder sugar, 1 cup Mornay sauce, fruit jam

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

We heat the turkey and ham prior to cooking the sandwiches in order to help make sure the cheese melts and gets nice and gooey. This can also be done in the oven or even the microwave. Cold turkey and ham will make it harder for the cheese to melt simply from the heat of the skillet.

Be sure to cook the sandwich on medium-low heat. This will prevent the bread from browning quickly and will allow the heat to penetrate into the sandwich.

We shred our Gruyere with the shredding attachment of our food processor, or just throw it in and pulse until crumbled. A box grater works just fine, too.

Swiss cheese can be used in place of the Gruyere and still be delicious.

The Mornay is best served right off the stove. If making ahead of time, reheat with a few more splashes of milk or cream until the desired consistency is reached.

Nutrition

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 April 2021!

Potatoes Dauphinoise

April 1, 2021 by Kris Longwell 45 Comments

Potatoes Dauphinoise is truly a melt-in-your-mouth showstopper of a dish. Perfect for that epic holiday meal served alongside our Slow-Cooker Spiral Ham or Beef Tenderloin Roast. And the preparation is not difficult and can be done in advance!

A square slice of potatoes dauphinoise on a white plate and is garnished with chopped Italian parsley.

🥔 The Ingredients

With just a handful of ingredients, including potatoes, cream, and cheese, this dish comes together to create one of the best au gratin dishes, delivering a wonderfully rich and satisfying flavor in every bite. Find ingredient notes (including substitutions and variations) below.

🧀 Variations and Substitutions

Potatoes – Gold or yellow potatoes are recommended, but red bliss or new potatoes are a suitable substitution. Any type of waxy potato. Sweet potatoes or yams add a depth of earthy sweetness and are a delicious alternative. Starchy potatoes (ie, Russet potatoes) can be used in a pinch.
Cheese – Gruyére can be found in the “specialty” cheese section of most well-stocked supermarkets. It is a semi-soft Swiss cheese with a rich, creamy, nutty flavor. Swiss or Fontina are fine substitutes.
Cream – We go with a combination of heavy cream (or double cream) and whole milk. You can also go with half and half. Or a combination of any of these. Or, use just one. Be sure to adjust your measurements.

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

👩🏼‍🍳 How To Make Potatoes Dauphinoise

A person rubbing a cut clove of garlic over the base of a buttered oval baking dish.

Step 1: Grease a baking dish with softened butter and then rub a halved garlic clove all over it. Combine thoroughly with the mixture

A person using a garlic press to add crush garlic to a saucepan filled with cream, pepper, and herbs.

Step 2: In a saucepan, add heavy cream, salt, pepper, fresh thyme, and crushed garlic and bring to a simmer.

A person using a wooden spoon to press herbs in a strainer that is resting over a glass bowl filled of the cream mixture that had just been strained.

Step 3: Strain the cream into a heatproof bowl.

A person ladling a cream sauce over the tops of thinly sliced yellow potatoes in a large oval baking dish.

Step 4: Layer the potatoes in the dish, seasoning with salt and pepper, and ladle with the cream.

A person sprinkling grated Gruyere cheese over a baking dish filled with uncooked potatoes dauphinoise.

Step 5: Top with grated Gruyere cheese.

A fully cooked dish of potatoes dauphinoise that is resting on a wooden background with a large spatula and grey napkin nearby.

Step 6: Bake until potatoes are very tender and browned on top.

Expert Tip

As you layer the potatoes, you want to season each layer with salt and pepper. Don’t overdo it! Add a layer of cream with each layer. The potatoes shouldn’t be completely submerged, but cream should rise to the top when you press down on the potatoes.

🍽️ When and How to Serve Potatoes Dauphinoise

This is truly a special dish and is wonderful for special-occasion meals during the holidays. It has become a staple in our household every Easter.
It’s also wonderful served alongside a homemade steak au poivre for a special romantic dinner. We often prepare these for a Valentine’s Date Night or a New Year’s Feast with Easy Lobster Tails.
You will need to let the potatoes rest for at least 15 minutes before slicing and serving. This helps the sauce to absorb fully into the potatoes. Also, it is extremely hot.
If desired, you can cover the dish with foil, and it will stay hot for 30 minutes to an hour. Recommend slicing the dish into squares and allowing guests to help themselves.

🙋🏽‍♂️ Frequently Asked Questions

Are Potatoes Dauphinoise and Scalloped Potatoes the same thing?

They are very similar, but traditionally, scalloped potatoes do not include cheese. They are both baked in a cream sauce.

Can Potatoes Dauphinoise be made in advance?

Yes. Prepare the dish without baking, cover with foil, and refrigerate for up to 24 hours. If baking chilled, add another 15 minutes to the bake time. We’ve even baked the dish before and then reheated it for 45 minutes (covered, and it was honestly still amazing.

Can Potatoes Dauphinoise be frozen?

It’s not recommended. The cream and cheese will not have the same consistency once thawed and baked.

Are Potatoes Dauphinoise gluten-free?

No. The flour used to make the roux is not gluten-free. However, go with a gluten-free flour, such as almond flour, to make the dish gluten-free.

A baking dish filled with potatoes dauphinoise with a square piece missing from it.

😋 Other Amazing Potato Recipes

Ready to make the best Potatoes Dauphinoise 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 square slice of layered potatoes dauphinoise being raised up on a large metal spatula.

Print Recipe

5 from 10 votes

Potatoes Dauphinoise

This Potatoes Dauphinoise recipe is a keeper. So simple, yet so elegant, rich, and perfectly balanced. It is just an amazing combination of flavor and texture. Can be made a day ahead up to the baking. If refrigerated, add another 15 minutes to the bake time.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Side Dish

Cuisine: French

Servings:

Calories: 355kcal

Author: Kris Longwell

Equipment

9"x13" baking dish (or similar size)

Ingredients

1 tablespoon unsalted butter room temp
2 cloves garlic one cut in half, one left whole
2 cups heavy cream
1 cup whole milk
Kosher salt
Freshly ground black pepper
3 sprigs fresh thyme
3 lbs potatoes Yukon gold, peeled and thinly sliced. If using a mandolin, cut to ⅛” thickness.
8 oz gruyere cheese grated
Italian parsley chopped, for garnish on top

Instructions

Preheat the oven to 350°F.
Take a large, heavy-bottomed dish or an ovenproof gratin dish, and grease it well with the butter, then rub the ½ sliced garlic on the bottom and sides. Discard the garlic.
1 tablespoon unsalted butter, 2 cloves garlic
Put the cream, milk, a pinch of salt and pepper, and sprigs of thyme in a saucepan. Using a garlic press, press 1 clove of garlic into the sauce (or mince finely, and add to the sauce).
2 cups heavy cream, 1 cup whole milk, Kosher salt, Freshly ground black pepper, 3 sprigs fresh thyme
Bring gently to a boil. Lower the heat and simmer for a couple of minutes. Remove from heat, then strain into a bowl, and discard the thyme and garlic. Set aside briefly.
Layer the potato slices in the dish, slightly overlapping each other, and season each layer with the salt and pepper. Once one layer is added, ladle enough of the strained cream sauce to coat the potatoes. Repeat this process until out of potatoes.
3 lbs potatoes
Add a little more cream, if necessary. The cream should just barely be peaking around the edges of the potatoes when you press down on them (resist the temptation to add too much cream!). You may have extra potato slices, or you may have a little extra cream.
8 oz gruyere cheese
Sprinkle the cheese on the top of the last layer.
Bake for 45 minutes and then check them; you'll most likely need to cover them with a piece of foil to keep them from browning anymore. Bake for another 15 to 20 minutes, or until a sharp knife easily pierces the potatoes with absolutely no resistance.
Remove from oven and let rest for 5 to 10 minutes. Garnish with chopped parsley sprinkled on top.
Italian parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Yukon gold potatoes are best, however, russets can be used in a pinch.

Be sure to add a sprinkling of salt and a little bit of pepper to each layer of the potatoes. About ½ teaspoon of salt and ¼ teaspoon of pepper per layer.

There should be just enough cream to come close to submerging the potatoes, but not completely. It’s okay, and preferable, that most of the top potatoes aren’t covered by the cream.

Be sure to check after 30 to 45 minutes, and cover with foil once nicely browned. Typically, it takes about 50 to 60 minutes total cooking time to get the potatoes super tender. If they are extremely thin slices, it will take less time. Once a knife can be easily inserted through the potatoes to the bottom of the dish with absolutely no resistance, then the dish is ready to come out of the oven.

The dish can be prepared up to 24 hours before baking. Cover and keep in the fridge until ready to bake. Uncover and bake for an extra 10 to 15 minutes, if cold.

Leftovers will keep in an airtight container in the fridge for up to 5 days. The dish freezes okay, but the cream may break down somewhat once thawed and reheated.

Nutrition

POST UPDATE: This recipe was originally published in March 2016, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in April 2021!

Whole Roasted Cauliflower with Herb Butter Sauce

March 31, 2021 by Kris Longwell 3 Comments

We just love cauliflower, and when it’s basted in butter and roasted to perfection…it’s nothing short of amazing.

This dish is deeply flavorful and one of our all-time favorites. And besides being delicious, it is truly stunning in presentation. It makes for a gorgeous side dish, but it’s hearty enough as an entre. And so simple to prepare!

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

How To Roast a Whole Cauliflower

This dish is really quite simple to prepare.

The sauce can be made up to 12 hours in advance, and all the rest comes together in a snap!

Prepping the cauliflower requires very little effort.

Using a sharp knife, carefully remove any extra leaves at the base of the vegetable.

EXPERT TIP: You don’t need to completely remove the core of the cauliflower because you want the florets to all stay attached. Cut just enough of the core (stem) away so it’s smooth on the base.

Go With Quality Products

Now, it’s time to apply butter all over the cauliflower. We love using clarified butter and without a doubt, we turn to Truly Grass Fed every time.

Here are a few big reasons why:

The milk for Truly Grass Fed products comes from approximately 3,000 farms located across Ireland’s fertile land.
Their farmers share deep bonds with their herds, with sustainability and animal welfare always top of mind.
Each farm has an average of one cow for every two acres and is Certified Animal Welfare Approved by AGW (A Greener World, AWA), an independent nonprofit farm-certification program, which guarantees that animals are raised outdoors on pasture on independent farms their entire lives, using truly sustainable, high welfare farming practices.

Impressive, right? Just wait until you see this butter, cook with it, and then taste it. It is nothing short of amazing.

Steaming the Cauliflower

Before you roast the whole head of cauliflower, we need to soften it up a bit.

Simply preheat your oven to 325°F and then place the buttered and salted cauliflower in a small cast-iron skillet, or any other small baking dish or pan.

Cover with a large piece of foil, crimping the sides to make a nice seal.

EXPERT TIP: If the cauliflower is larger, then let it roast/steam in the oven for 20 minutes. If it’s on the smaller side, then let it cook for 15 minutes.

The Perfect Sauce for Roasted Cauliflower

Whole roasted cauliflower is amazing by itself, but it’s even better with a sauce!

After the initial steaming of the cauliflower, remove the foil, crank the heat up to 425°F and return the pan to the oven for another 45 minutes.

Meanwhile, let’s make the amazing sauce.

EXPERT TIP: Clarified butter (or ghee) is butter with milk solids and water removed. We love cooking with Truly Grass Fed Ghee Clarified Butter because it has a high smoke point of 410°F and is perfect for sautéing, roasting, baking, and more. Once you add the ghee clarified butter to the skillet, you can immediately see the purity and high quality of the product.

This sauce is truly sensational.

The white wine, fresh herbs, and Truly Grass Fed Ghee Clarified Butter work beautifully together to make a lush and deeply flavorful complement to the roasted cauliflower. We also use this sauce on our Roasted Italian Loaf (Spiendini alla Romana).

EXPERT TIP: Don’t be afraid of the anchovies. They honestly are not overpowering at all. They add depth and complexity to the flavor profile that we really think is just incredible.

When To Serve Whole Roasted Cauliflower

This side dish is so spectacular in taste and presentation, we think it is perfectly fitting for any special holiday menu.

It’s also wonderful served tableside with a beautiful steak dinner.

And as mentioned, it’s wonderful served as a main dish if you’re thinking of a 100% vegetarian meal (just omit the anchovies in the sauce, and use veggie broth).

Placing the dish on the table is really impressive.

Pouring the sauce over the top of the beautifully roasted cauliflower will bring out more “oohs” and “ahhs” than you can imagine.

So good!

Truly Grass Fed is committed to making choices that matter to you and to your family, for the good of everyone and everything they impact.

We know that when we choose Truly Grass Fed, we can be assured we’re choosing products that adhere to the highest standards of nutrition, flavor, and quality. Always non-GMO, growth hormone rBST-free and antibiotic-free

And most importantly…you can taste the difference in every single bite. It’s really that good.

The Truly Grass Fed Difference

There is a BIG difference in quality with Truly Grass Fed. Consider this:

All Truly Grass Fed products are:

Fully Traceable: Every Truly Grass Fed farm has a unique barcode that enables them to track where every batch of milk comes from, making every single element fully traceable.
Minimally Processed: Their dairy is as close to nature as it gets with minimal inputs required to produce our delicious cheese and butter.
Safe and Pasteurized: In compliance with food safety regulations, all raw milk is pasteurized. And each farm’s milk is tested numerous times from pickup through processing to ensure it contains no impurities and meets the high standards of the Truly Grass Fed name.
Sustainable: Truly Grass Fed is constantly striving to do better, be better, and achieve a sustainable milk supply with a minimal carbon footprint. That’s why they created the Truly Grass Fed Sustainable Program in which their farms are certified to the Sustainable Dairy Assurance Scheme (SDAS), which is part of Origin Green, Ireland’s national sustainability initiative.

In addition to this amazing Ghee Clarified Butter, they also produce Natural Sharp Cheddar Cheese, Natural Aged Cheddar Cheese, Naturally Creamy Butter Salted, and Naturally Creamy Butter Unsalted.

Find these amazing products via Truly Grass Fed Store Locator

Ready to impress with one of the most incredible veggie dishes of all time?

This is one recipe that you will turn time and time again.

It’s really that fantastic.

Ready to make a showstopper dish our a humble head of cauliflower? Go for it!

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

A whole head of roasted cauliflower with a slice taken out of it with a wine butter and herb sauce all over the top.

Print Recipe

5 from 1 vote

Whole Roasted Cauliflower with Herb Butter Sauce

Whole Roasted Cauliflower with Herb Sauce is as impressive in presentation as it is in taste. A wonderful addition to your special holiday menu, a steakhouse-themed dinner party, or just a busy weeknight when you're looking for something a little different.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Side Dish or Entree

Cuisine: American

Servings:

Calories: 308kcal

Author: Kris Longwell

Equipment

Small cast-iron skillet or baking dish
Aluminum foil (one large square piece)

Ingredients

1 large cauliflower whole
9 tablespoon butter preferably clarified
Kosher salt and black pepper
cooking spray
½ onion chopped, about ½ cup
4 anchovy fillets drained and coarsely chopped
¼ cup white wine
1 cup chicken broth or vegetable broth
¼ cup capers nonpareil, drained
¼ cup basil fresh, chopped
1 tablespoon parsley fresh, chopped

Instructions

Preheat oven to 325°F.
Use a knife to trim away any leaves at the base of the cauliflower. Cutaway just enough of the bottom of the core to make it flat, but not cutting away from any of the florets (you want the cauliflower head to stay intact).
Melt three tablespoons of the butter and then brush it all over the top and bottom of the cauliflower. Generously sprinkle salt all over the cauliflower, as well as turning it upside down and sprinkling some salt into the inside of the vegetable.
Spray the cast-iron skillet or baking dish with cooking spray. Place the cauliflower into the pan or dish, core-side down. Cover with a large piece of aluminum foil, crimping the sides of the foil to form a seal.
Place in the oven and steam the cauliflower for 20 minutes.
Remove the foil and increase the temperature to 450°F and roast for 35 to 45 more minutes. The top will become nicely browned and the cauliflower can easily be pierced with a sharp knife when it's ready.
While the cauliflower is roasting, make the sauce: In a large skillet melt 1 tablespoon of the butter over medium-high heat. Add the onion and cook until soft, about 2 to 3 minutes.
Add the chopped anchovies and press them into the onions with the back of a fork. Cook for another 1 to 2 minutes.
Add the wine and simmer for 1 to 2 minutes. Add the chicken (or vegetable) broth and bring to a boil. Cook for 2 minutes.
Reduce heat to medium and add remaining butter, one tablespoon at a time, whisking often, until the sauce thickens a little.
Stir in the capers, basil, parsley, and season with a healthy pinch of salt and pepper.
Remove the cauliflower from the oven and pour the sauce over the top. Slice into quarters and serve at once.

Video

Notes

Steam the cauliflower with the foil covering for 15 minutes if the head is smaller. A little large can go for 20 minutes.

Don't be afraid of the anchovies, they are not overpowering, and add a wonderful depth to the sauce.

However, to make the dish 100% vegetarian, then omit the anchovies and be sure to use vegetable broth.

The sauce can be made up to 12 hours in advance. Gently reheat in your skillet over medium heat.

The roasted cauliflower can be transferred to a serving platter, but we like serving it right in the cast-iron skillet and then pour the sauce over it at the table.

Nutrition

Slow-Cooker Spiral Ham

March 30, 2021 by Kris Longwell 20 Comments

We love a good ham for our Easter Sunday feast. But, what’s the best (and easiest way to prepare it)?

Once you get your hands on a nice fully-cooked (preferably smoked) ham, you are already almost to the finish line for making an amazing holiday centerpiece roast. But, folks, let’s take it a step further and amp up the flavors even more, make a great sauce, and do it effortlessly. Sound good? Let’s do it! Serve with baked leek gratin, creamy cauliflower gratin, or Brussels sprouts gratin!

How To Make Slow-Cooker Spiral Ham

The slow-cooker makes preparing your favorite meals so fast and easy.

This is truly a “set it and forget it” meal. Perfect for a busy holiday meal preparation.

Choosing the Right Spiral Ham

There are lots of good hams on the market nowadays. If you can’t find one at your local supermarket, check with your butcher. We also love to order from D’Artagnan. But, search around, you’ll find a good ham that is perfect for your special feast.

EXPERT TIP: We recommend going with a 6 to 7-pound bone-in, smoked, uncured, fully cooked ham. We love a spiral sliced ham, but that’s up to you. We find that as the ham is slow-cooking, the juices seep in between the slices and make them even more flavorful.

The Simple Ingredients You Will Need

Brown sugar is a classic ingredient to amp up your smoked ham.

We sprinkle a good 1½ cups all over the top.

EXPERT TIP: If you go with a 5, 6, or 7 lb ham, you should have no problem fitting into a 6, 7, 8, or 10-quart slow-cooker. It’s okay if you have to stuff the ham in a bit. Be sure to place the ham in the slow-cooker flat-side down.

Next, we add even more flavor: 1 cup of pure maple syrup and 1 cup of apple cider.

NOTE: If you can’t find apple cider, then you can just go with regular apple juice, just make sure it’s 100% juice.

Other great substitutes for apple juice include orange juice or pineapple juice.

When to Serve Slow-Cooker Spiral Ham

Well, that’s a bit of a no-brainer. Easter Sunday certainly comes to mind.

However, this ham is so easy to prepare, you can throw this in the slow-cooker right after work and be ready to eat within a couple of hours.

Baked ham leftovers are legendary for making incredible sandwiches, especially our Monte Cristo!

Just take a look at this ham!

What To Serve with Baked Ham

Folks, if you’re going to have a fabulous baked ham for your holiday feast, you’ve got to have some stellar sides.

Here are our favorites:

Who’s hungry?

To make a wonderful sauce to accompany the Slow-Cooker Ham, simply scoop a couple of cups of the cooking liquid after you’ve removed the hame and set is aside.

In a small bowl, mix together ¼ cup of stone ground mustard with ¼ cup of Dijon mustard and then 1 tablespoon of apple cider mixture.

Mix in the reserved cooking liquid. Add to a gravy bowl and pass at the table. Amazing!

Ready to make the best (and easiest) baked ham this holiday season? 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 7 votes

Slow-Cooker Spiral Ham

This Slow-Cooker Spiral Ham is exploding with flavor and could not be easier to prepare. The mustard-maple sauce puts it over the top. Perfect for holiday entertaining or a special Sunday meal!

Prep Time15

Cook Time2 30

Total Time2 45

Course: Entree

Cuisine: American

Servings:

Calories: 448kcal

Author: Kris Longwell

Equipment

6, 7, or 8 QT Slow-Cooker

Ingredients

7 lb ham bone-in (or boneless), smoked, uncured, fully cooked, spiral-cut
1½ cups brown sugar preferably dark
1 cup maple syrup pure
1 cup apple cider or 100% apple juice

FOR THE SAUCE

¼ cup Dijon mustard
¼ cup stone-ground mustard aka: Old Style
1 tablespoon apple cider vinegar
Salt to taste

Instructions

Place the ham in your slow-cooker, flat-side down.
Sprinkle the brown sugar all over the ham and use your clean hands to work the sugar into the ham. Pour the maple syrup and apple cider over the top of the ham.
Place the lid on the slow-cooker and turn on LOW and cook for 2 to 3 hours. (no less than 2, no more than 3).
Take the lid off and use a large spoon to pour the cooking liquid all over the top of the ham. Put the lid back on and slow-cook for another 30 minutes.
Use a couple of large spoons or spatulas to carefully remove the ham from the slow cooker and place it on a cutting board or serving platter. Cover with foil if not serving within 15 minutes.
To make the sauce, use a measuring cup to remove 2 cups of the cooking liquid from the slow-cooker. In another medium-sized bowl, mix together the two mustards and the apple cider vinegar. Stir in the reserved liquid. Whisk until fully combined. Taste, it may need a little more salt, if so, sprinkle some in. Transfer to a gravy boat and serve with sliced ham.

Video

Notes

Go with boneless or bone-in, but we prefer bone-in.

Be sure to not let the ham cook for too long. 3 hours is about the max you want to go. To keep the ham warm, turn the setting to WARM after the braising period is done.

We like to pull the slices aways from the bone and arrange them on a platter to make it easy for guests to serve themselves. We also pour a little of the sauce over the ham.

You can also cook cut carrots and/or parsnips in with the ham, but you'll need to increase the time to about 3 to 3 ½ hours. Be careful not to overcook!

Nutrition

Asparagus with Chopped Egg

March 28, 2021 by Kris Longwell 5 Comments

Asparagus with chopped egg is a stunningly beautiful dish that is just as delicious, with its vibrant green color and perfectly caramelized tips enhancing any meal. This elegant side pairs wonderfully with Bourbon orange glazed ham or herbed roasted turkey breast, making it an ideal addition to an Easter feast.

A white platter filled with roasted asparagus with chopped egg on top.

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🥚Recipe Ingredients

The ingredients for this dish may be simple and unassuming, but they come together beautifully to create a deliciously satisfying dish that highlights the freshness of the asparagus.

A vibrant collage of ingredients for roasted asparagus with chopped eggs in a sesame lemon vinaigrette, featuring fresh asparagus, hard-boiled eggs, sesame oil, lemon juice, garlic, and seasonings, all artfully arranged on a light background.

🥦 Substitutions and Variations

Asparagus – Select vibrant green asparagus from the produce section at your market. Trim the ends off. If you choose thick asparagus, you’ll need to sauté them a little longer than the thin variety. White asparagus is a beautiful (and flavorful option). Steam broccoli can be substituted.
Eggs – Farm-fresh eggs will always be best if you can find them. Be careful not to overcook them, otherwise, they will be grey in places. The egg can be hard-boiled 2 to 3 days in advance.
Flavor Enhancers – Fresh lemon gives the vinaigrette a brightness that is the perfect match for the eggs and asparagus. The smoked paprika adds a wonderful depth of flavor to the asparagus.

👩🏼‍🍳 How To Make Asparagus with Chopped Egg

A person using a fork to stir a lemon sesame seed vinaigrette in a small glass bowl.

Step 1: In a small bowl, whisk together the olive oil, sesame seeds, and lemon juice.

A person pouring a lemon sesame vinaigrette over chopped hard boiled eggs in a shallow white bowl.

Step 2: Place the chopped egg in a bowl and drizzle some of the vinaigrette over them.

Melted butter simmering in a large silver skillet on the stove.

Step 3: Melt the butter in a large skillet over medium heat.

Asparagus being sautéed in melted butter in a large skillet on the stove.

Step 4: Sauté the asparagus in the melted butter.

A person sprinkling salt onto asparagus that is being sautéed in a large skillet on the stove.

Step 5: Season the asparagus with salt and pepper.

A person transferring chopped eggs in a lemon vinaigrette onto a platter filled with sautéed asparagus.

Step 6: Place the asparagus on a plate and topped with prepared eggs.

Expert Tip

You can also roast the asparagus in the oven. Simply toss the trimmed vegetables with a little olive oil and season with salt, pepper, and smoked paprika. Roast for about 10 minutes at 375°F. Take care to not roast or sauté the asparagus too long, otherwise, it will become too tender and mushy.

🍽️ How To Serve

Other than preparing the eggs in advance, this dish is best when served straight from the skillet or oven. Perfectly cooked asparagus will continue to soften if it sits at room temperature for too long.
If desired, you can place the eggs with the vinaigrette in a bowl (with la adle) separate from the asparagus. This will allow guests to add as much (or as little) of the eggs to their serving.
This is the perfect side dish, especially for Easter or Mother’s Day. We love to serve this with maple-glazed carrots and creamy cauliflower gratin.

🔥 How To Store and Re-heat

As mentioned, this dish is best served fresh. However, leftovers will keep for several days in an air-tight container in the fridge. Try can keep the vinaigrette separate.
You can easily reheat the asparagus in a skillet over medium heat. They will be very tender, but, still delicious.
We like to reheat the asparagus in our air fryer set at 400°F for just about 3 minutes. It cooks them and even firms them up a bit.

🙋🏽‍♂️ Frequently Asked Questions

When is asparagus in season

Spring is when asparagus is in season and at the height of freshness. However, you can find quality fresh asparagus in most produce markets all year long.

Can I use frozen asparagus for asparagus with chopped egg?

You can, but the flavor won’t be nearly as good as fresh. Be sure to thaw completely and do your best to remove excess water.

Can Asparagus with Chopped Egg be made in advance?

You can cook the eggs in advance. Don’t peel and chop them until just before serving. The asparagus can also be prepped 1 to 2 days in advance. Because the dish comes together very quickly, we recommend not cooking the asparagus until just before serving.

A white platter filled with roasted asparagus with chopped egg on top of the vegetables.

😋 More Amazing Asparagus Recipes

Ready to make the most delicious side dish in town? Go for it!

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

Print Recipe

5 from 2 votes

Asparagus with Chopped Egg

Asparagus with Chopped Egg is the perfect dish for spring when asparagus is in its prime. The lemon, extra-virgin olive oil, sesame, and chopped egg complement the simply pan-roasted asparagus so well. Serve immediately and warm!

Prep Time15

Cook Time10

Total Time25

Course: Side Dish

Cuisine: American

Servings: people

Calories: 166kcal

Author: Kris Longwell

Ingredients

4 eggs hard-boiled, peeled and roughly chopped
3 tablespoon extra-virgin olive oil
1 tablespoon sesame seeds toasted
1 lemon juice, about 1 tablespoon
2 tablespoon unsalted butter
1 lb asparagus ends trimmed
Kosher salt and freshly ground black pepper
1 teaspoon smoked paprika

Instructions

Do Ahead

Boil the eggs. Don't peel and chop them until just before serving.
4 eggs

Prepare the Dish

Prepare the vinaigrette by whisking together the olive oil, sesame seeds and lemon juice.
3 tablespoon extra-virgin olive oil, 1 tablespoon sesame seeds, 1 lemon
Place the chopped, cooked eggs in a medium bowl and lightly season with salt and pepper, and then drizzle about 2 tablespoons of the vinaigrette over them, and gently toss to coat. Set aside.
Heat a large skillet over medium-high heat and add the butter. Once melted and starting to foam a little, add the asparagus in a single layer.
2 tablespoon unsalted butter, 1 lb asparagus
Season with a large pinch of salt and pepper and add the smoked paprika.
Kosher salt and freshly ground black pepper, 1 teaspoon smoked paprika
Cook until the asparagus is tender and has just started to brown, about 3 – 5 minutes.
Remove from the heat and immediately place on a serving platter.
Spoon the remaining vinaigrette over the them and top with the eggs.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

You can use thin or thick asparagus. If going with thick, you’ll need to sauté at least another 5 to 10 minutes, until soft.

The vinaigrette can be made up to 24 hours in advance. You can hard boil the eggs up to 4 to 5 days in advance, too. Leave the shells on.

See the video for the easy process of making hard-boiled eggs.

Nutrition

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

Buttermilk Waffles with Blueberry Sauce

March 25, 2021 by Kris Longwell 3 Comments

We love everything about making waffles from scratch, and this recipe is a good reason why.

This is breakfast/brunch at its very best. These are classic waffles and are cooked to perfection, and then the lush blueberry sauce with maple and orange is heavenly. And…these come together in just minutes. It doesn’t get much better than that!

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

How To Make Buttermilk Waffles with Blueberry Sauce

If you want to know how to make buttermilk waffles from scratch, then you’ve come to the right place.

The batter comes together very quickly and the sauce can be made up to 24 hours in advance.

The Perfect Waffle Batter

Classic buttermilk waffles are not overly sweet and should be light and fluffy.

We have the tips and tricks to allow you to achieve the perfect waffle.

The addition of ground cornmeal adds a depth of flavor that is not overpowering at all. 3 tablespoons of sugar add just enough sweetness to the batter. The sauce, or even just plain maple syrup, adds a lot of sweetness to the dish and is the perfect addition to our buttermilk waffles.

EXPERT TIP: Stir the batter until just combined. Over-mixing will cause the waffle to not be airy and light. Lumps in the batter are just fine, too

The next tip is to add egg whites that have been mixed at high speed until soft peaks are formed.

We use our hand mixer to achieve this, however, you could also use a stand mixer with the whisk attachment or even a hand mixer and a good amount of elbow grease.

EXPERT TIP: As with mixing the batter, you want to just gently fold in the egg whites. Don’t be too vigorous, otherwise, the whites will break down and not incorporate as well into the batter. When the waffles are cooking, the egg whites bring about a light and fluffy texture that is perfect.

Once the batter is ready (lumps are okay!), it’s time to fire up your waffle maker.

We use our electric Breville waffle maker, but you go with whatever is your favorite. We add about ¾ cups to each quadrant of our waffle maker.

EXPERT TIP: If you prefer, you can use this batter to make pancakes rather than waffles. Simply pour about ½ cup to ¾ cup of the batter into a griddle or skillet that has been heated over medium heat with a couple of tablespoons of vegetable oil. Cook until golden brown and then flip and continue cooking until fully cooked.

Cook until the waffles are golden brown and cooked through.

We use a spatula and a fork to help transfer out of the machine onto a cutting board. Be careful! The waffles and maker are hot!

Yum!

The Perfect Topping for Waffles

Blueberries are loaded with flavor and nutrients. They are even considered a ‘super’ food.

And who are we to disagree with that statement?

The orange zest and juice, along with the maple syrup, all add up to the best topping we’ve ever tried for buttermilk waffles!

EXPERT TIP: Heat the ingredients for the sauce in a medium-sized pan over medium heat. As the blueberries cook, they will start to pop open and their juices will be abundant. We like some of the blueberries to still be intact when we serve the sauce. About 5 minutes of simmering is all that’s needed! The sauce is wonderful served warm but is also great at room temperature.

By the way, looking for an amazing pancake recipe? Try our incredible Ricotta Lemon Pancakes with Vanilla Sauce.

In the meantime, these buttermilk waffles are truly a little slice of heaven.

And the blueberry sauce puts it all over the top.

When To Serve Buttermilk Waffles with Blueberry Sauce

Of course, breakfast (or brunch) is the perfect time to serve this dish.

But honestly, they are so satisfying, comforting, and filling, that we love to make them for lunch, dinner, or a late-night indulgence!

EXPERT TIP: If serving a crowd, the recipe can easily be doubled or tripled. Keep cooked waffles warm in a preheated oven set to 200°F on a baking sheet until ready to serve. Serve with the blueberry sauce, as well as plain pure maple syrup, just in case someone is allergic to berries. A little softened butter is always nice to have available, too.

This is without a doubt one of our favorite breakfast dishes of all time. Another amazing waffle recipe is our Pumpkin Waffles with Whipped Honey Cinnamon Butter!

It’s easy to prepare and when we serve it to guests, we always get rave reviews and requests for the recipe.

After just one bite, you’ll understand why!

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

And remember, when you make them, be sure to take a picture, post it on Instagram, and tag HowFeedalLoon and hashtag #HowToFeedaLoon

A stack of buttermilk waffles topped with a blueberry sauce and a slice or orange all on a white plate with a fork next to it.

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5 from 2 votes

Buttermilk Waffles with Blueberry Sauce

This dish is a celebration of the best meal of the day. The tangy buttermilk flavor in the waffles pairs perfectly with the blueberry sauce. Perfect for glorious brunch.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Breakfast / Brunch

Cuisine: American

Servings: people

Calories: 734kcal

Author: Kris Longwell

Equipment

Waffle maker

Ingredients

For the Blueberry Sauce

1 cup pure maple syrup
1½ cups blueberries fresh
Pinch Kosher salt
1 tablespoon orange zest usually from 1 orange
2 tablespoon orange juice usually from 1 orange

For the Waffles

2 cups all-purpose flour
1 tablespoon yellow cornmeal
3 tablespoon sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon Kosher salt
2½ cups buttermilk
6 tablespoon unsalted butter melted
3 large eggs separated (yolks from whites)
1 teaspoon vanilla extract
cooking spray

Instructions

Make the Blueberry Syrup

Put all ingredients in a small saucepan set over medium heat.
Bring to a boil and then reduce heat to maintain a simmer, allowing the mixture to thicken slightly, for about 5 minutes.

Make the Waffles

In a bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, melted butter, egg yolks, and vanilla extract and whisk to combine.
Add the liquid ingredients to the dry and whisk or stir with a spoon until combined, the batter will be quite lumpy.
Add the egg whites to a small bowl and use a handheld mixer at high speed (or a whisk) to beat the egg whites until soft peaks form.
Using the whisk, or a wooden spoon, gently fold the whites into the batter. Continue working them into the batter until large chunks of the whites are no longer visible.
Spray your waffle maker with cooking spray and follow the manufacturer's instructions for cooking waffles. Carefully transfer cooked waffles to a platter and continue the process with the remaining batter.
Serve at once with the sauce on the side.

Video

Notes

Fresh blueberries are best for the sauce, but you could substitute frozen in a pinch.

The sauce can be made up to 24 hours in advance and stored in an air-tight container in the fridge. Reheat in a saucepan, or allow to come to room temp if not serving it warmed.

We think these buttermilk waffles have just enough sweetness to make them perfect. Not too sweet we think is best. The sauce is quite sweet and counters the waffles wonderfully. However, if you prefer sweet waffles, then increase the sugar to 4 tbsps.

The recipe can easily be doubled or tripled if serving a group. Keep cooked waffles warm on a baking pan in your oven preheated to 200°F.

Cooked waffles can be frozen. Allow them to come to room temperature and then reheat either in the oven or in the microwave. We must say, however, these are definitely at their best when served soon after cooking.

You can make pancakes instead of waffles if you prefer. Simply pour a little less than 1 cup on a hot griddle or skillet lined with a small layer of vegetable oil

Nutrition

POST UPDATE: This recipe was originally published in February 2017, but was updated with improved tweaks to the recipe, with new tips and photography, and a fabulous new video in March 2021!

Mongolian Beef

March 21, 2021 by Kris Longwell 19 Comments

We just love a good stir-fry, and this dish is about as good as it comes.

This is a mainstay dish in Asian restaurants all over the world, especially in the United States. The beef is melt-in-your-mouth tender, and the sauce is a touch of savory, a touch of sweet, and a touch of heat. And it all comes together in about 20 minutes, once you’ve got everything prepped and ready to go!

How To Make Mongolian Beef

Mongolian beef is actually quite simple to prepare.

All of the ingredients can usually be found in the Asian section of most well-stocked supermarkets.

Tenderizing The Beef

The traditional protein for this dish is beef flank steak. It’s tender and perfect for a quick stir-fry.

If you can’t get your hands on flank steak, then opt for skirt steak or use a strip steak, such as New York or Kansas City Strip. For easy slicing, place the meat in the freezer for 15 minutes and then slice.

EXPERT TIP: Corn starch and baking soda are very common in Asian cooking, especially Chinese cuisine. The cornstarch actually helps to soften the texture of the meat even more and then acts as a thickener once you add the sauce. Cut the meat against the grain, place it in a large baggie, and then add cornstarch, baking soda, vegetable oil, and water. Seal and massage with your hands. Let rest in the fridge for 1 hour, or up to 24 hours.

Now, it’s time to fire up your wok or a large sturdy skillet.

We add ¼ cup of vegetable oil and crank the heat up to high.

Toss in the minced garlic for just a few seconds, and then add the cut beef. Stir until the beef is just almost no longer pink. Then, toss in the cut veggies. Stir for about 2 minutes.

Classic Mongolian Beef Sauce

You may be asking, What is Mongolian beef? It originated in Taiwan, and not Mongolia, but is most popular in Chinese restaurants around the world.

It really comes down to the tender beef and vegetables, and that sweet and tangy sauce.

EXPERT TIP: Almost all of the ingredients for the sauce can be found in the Asian section of most well-stocked supermarkets. If you can’t find them, you can purchase oyster sauce, hoisin sauce, and Thai sweet sauce online. Any type of chili sauce can be used; however, check the NOTES for spicy levels for different types of chili sauce.

Add all the sauce ingredients together in a bowl and whisk until fully combined.

Once the meat and vegetables have had a few minutes to cook and become even more tender, it’s time to add the sauce.

EXPERT TIP: As with most Asian cooking, it’s really important to have all of your ingredients prepped and ready to go. Stir-frying is a very fast process, and once you start, you won’t have time to stop what you are doing and dice a pepper or make the sauce.

Add the sauce to the meat and veggie mixture and stir constantly until just slightly thickened, about 2 minutes.

When To Serve Mongolian Beef

This dish is so amazingly delicious that we make it for an easy weeknight meal, but we also serve it to guests for a spectacular dinner party.

Place the beef mixture on a platter and let guests serve themselves.

We recommend serving the beef mixture over steamed rice or cellophane noodles.

So delicious.

This is one of our favorite Asian-inspired dishes of all time.

You will not believe how tender the beef is and how flavorful the sauce is.

If you are looking for an authentic Mongolian beef recipe, look no further!

Ready to make Mongolian Beef at home that will rival your favorite take-out place? 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 circular bowl filled with white rice topped with Mongolian Beef next to a pair of chop sticks.

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5 from 6 votes

Mongolian Beef

Mongolian Beef is a classic dish from Asian menus around the world. This recipe gives you the tips and tricks to make the authentic dish in the comfort of your own kitchen. So yummy!

Prep Time15

Cook Time15

Total Time30

Course: Entree

Cuisine: Chinese / Asian

Servings:

Calories: 570kcal

Author: Kris Longwell

Equipment

Wok or a large sturdy skillet

Ingredients

For the Beef

1½ lbs flank steak sliced against the grain into ½-inch strips
Salt and pepper
¼ cup corn starch
1 teaspoon baking soda
2 tablespoon water
2 tablespoon vegetable oil

For the Sauce

¼ cup soy sauce
¼ cup brown sugar light or dark
3 tablespoon oyster sauce
3 tablespoon hoisin sauce
3 tablespoon Thai sweet chili sauce See NOTES
½ teaspoon red pepper flakes
1 teaspoon ginger fresh, minced
1 clove garlic minced
1 teaspoon cornstarch

For the Stir-Fry

¼ cup vegetable oil
3 cloves garlic minced
1 cup onion roughly chopped
½ green bell pepper cored, seeded, and roughly sliced
½ red bell pepper cored, seeded, and roughly sliced
4 green onions divided, thinly sliced

Instructions

Prep the Beef

Sprinkle the meat all over with salt and pepper. Set aside.
1½ lbs flank steak, Salt and pepper
In a small bowl, mix together the cornstarch, baking soda. In another small bowl, add the vegetable oil and water.
¼ cup corn starch, 1 teaspoon baking soda, 2 tablespoon water, 2 tablespoon vegetable oil
Place the cut beef into a large ziplock baggie or baking dish. Pour the cornstarch mixture and water/oil over the beef. Seal the baggie and use your hands to massage the beef into the cornstarch and water/oil. Place in the fridge for 1 hour, or up to 24 hours.

Prep the Sauce and Stir-Fry

Combine all of the sauce ingredients into a medium-sized bowl and whisk together until blended.
¼ cup soy sauce, ¼ cup brown sugar, 3 tablespoon oyster sauce, 3 tablespoon hoisin sauce, 3 tablespoon Thai sweet chili sauce, ½ teaspoon red pepper flakes, 1 teaspoon ginger, 1 clove garlic, 1 teaspoon cornstarch
Heat the oil (¼ cup) in your wok (or skillet) over high heat. Add the garlic and cook for about 30 seconds, until just starting to turn golden.
¼ cup vegetable oil, 3 cloves garlic
Carefully add the beef and stir with a wooden spoon until the pinkness is almost gone, about 4 minutes.
Add the onion, red and green peppers, and cook, stirring frequently, for another 2 minutes.
1 cup onion, ½ green bell pepper, ½ red bell pepper
Transfer the sauce to the wok, and stir continuously for 2 minutes, or until the sauce has thickened slightly. Turn off the heat and stir in half of the sliced green onions.
4 green onions
Serve at once with steamed rice or noodles on the side and extra sliced scallions and sesame seeds for garnish.

Video

Notes

If you can't find flank steak, then use skirt steak, or any kind of strip steak (such as New York or Kansas City). If using strip steak, place the meat in the freezer for about 15 minutes, and then slice it into slivers.

The beef can sit in the baggie with the cornstarch and baking soda for up to 24 hours in the fridge.

We love using Thai Sweet Chili Sauce for the sauce, but if you can't find it, then use any brand of chili sauce. Just remember, chili sauce typically has more heat (spice) than Thai Sweet Chili Sauce, so you may want to use only 1 or 2 tablespoon of chili sauce if you are substituting it for Thai Sweet Chili Sauce.

SUPER IMPORTANT: Make sure you have all of your ingredients prepped and ready to go before you start preparing the dish. It all comes together very fast, and you won't have time to stop and prep and ingredients once you get started cooking.

This dish is wonderful served over steamed rice or cellophane noodles.

Nutrition

Shepherd’s Pie

March 16, 2021 by Kris Longwell 6 Comments

Shepherd’s Pie is quintessential comfort food. All in one dish.

This recipe is as beautiful as it is delicious.

Oh my goodness, how we love to make this amazing meat and potatoes casserole!

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

How To Make Shepherd’s Pie

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The meat filling is loaded with vegetables and aromatics and comes together in about 20 minutes.

Ground lamb is the traditional protein in classic shepherd’s pie, however, you can substitute beef, if you prefer.

Technically, if you use beef instead of lamb, it’s called Cottage Pie. We think lamb works perfectly in the dish.

A Meal-in-One Dish

What could be better than a dish that has its meat and potatoes living together in one serving!

When you prepare the whipped potatoes, it may seem like they have a little too much liquid.

Don’t worry, as the dish bakes, they firm up and develop a perfect almost crust-like texture.

Use a 2-quart baking dish (an 11″x 7″ works) for adding the filling.

Carefully spoon the potatoes over the top of the meat and veggie filling.

Make sure to get the potatoes all the way to the side of the dish. This will help to keep the filling from bubbling over, but it’s perfectly fine if some of the juices do bubble up.

How To Serve Shepherd’s Pie

The back of a large metal spoon or fork is the perfect tool for creating small ‘wisps’ on the whipped potatoes.

As the shepherd’s pie bakes, these wisps will brown slightly, adding to the beautiful appearance and wonderful texture.

Oh, we’re getting so close!

The Origins of the Iconic Dish

This history of Shepherd’s Pie dates back to the 18th Century in Britain and Ireland.

Although it is popular during the cold winter months and certainly on St. Patrick’s Day, it’s so comforting and delicious, we love it year-round.

The dish is wonderful fresh out of the oven, but it also makes amazing leftovers!

Shepherd’s Pie can easily be made in stages. The meat mixture can certainly be made a day in advance. And the potatoes can, too.

The dish also freezes wonderfully. Simply let thaw, and then bake as you normally would. Or, bake for an additional 45 minutes if no time to thaw.

Shepherd’s Pie is pure comfort and so incredibly satisfying. Prepare for lots of “oohs” and “ah’s” when you place this dish on the table.

Looking for another St. Patrick’s Day favorite dish? Try our authentic Irish Soda Bread or our Instant Pot Irish Beef Stew!

Ready to make the best meat and potatoes dish of all time?

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

Homemade Sheperd's Pie in a black dish with a gold spoon in it.

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5 from 3 votes

Shepherd's Pie

Shepherd's Pie is truly the ultimate comfort food. What other dish gives you your meat and potatoes all in one pot? The filling is savory and loaded with vegetables and the whipped potatoes bake to perfection in the oven. Beef can be substituted for the ground lamb, but then it's called Cottage Pie. We love lamb! It works perfectly in this iconic dish.

Prep Time40

Cook Time30

Resting time10

Total Time1 10

Course: Entree

Cuisine: British / Irish

Servings: people

Calories: 708kcal

Author: Kris Longwell

Ingredients

For the Meat Filling

2 tablespoon unsalted butter
1 leek white part only, chopped
1 medium onion chopped
2 medium carrots peeled and chopped (food processor works well)
2 cloves garlic minced
1½ lbs ground lamb
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 tablespoon flour
1 tablespoon tomato paste
1 cup beef stock
1 tablespoon Worcestershire sauce
1 tablespoon fresh thyme chopped
1 tablespoon fresh rosemary chopped
¼ teaspoon ground nutmeg
½ cup frozen corn kernels
½ cup frozen sweet peas

For the Potato Topping

4 to 5 large russet potatoes about 2 lbs, peeled and quartered
¼ cup half-and-half plus more for an extra creamy topping
6 tablespoon unsalted butter
Kosher salt to taste, usually about 2 tsp
1 tablespoon fresh parsley (optional) chopped, for garnish

Instructions

Make the Meat and Veggie Filling

Melt the 2 tablespoon butter in a large skillet over medium-high heat.
Add the leeks, onion, and carrots and cook until softened, about 5 minutes. Add the garlic and cook for about another minute.
Add the lamb to the skillet, breaking it up with the back of a wooden spoon. Cook until just no longer pink. If too much fat has rendered, carefully tip the skillet to one side and use a large spoon to scoop out most of the grease.
Season with salt (1 tsp) and pepper (½ tsp).
Sprinkle the flour over the meat and then add the tomato paste, stirring to incorporate into the meat mixture, about 1 minute.
Whisk in the stock and Worcestershire sauce and then add the thyme, rosemary, and nutmeg.
Increase heat and bring to a boil. Lower the heat and simmer for 10 minutes, until the sauce has thickened somewhat.

Make the Potato Topping

Meanwhile, place the potatoes into a large pot and cover them with salted water (about 2 tablespoon of salt). Bring to a boil over high heat.
Simmer for 20 minutes, or until potatoes are cooked and easily pierced with the tip of a sharp knife.
Drain and add the potatoes to a large bowl. Add the half-and-half, butter (6 tbsp), salt, and pepper, and mash with a hand mixer, or potato masher until smooth. Taste and add more salt, if necessary.

Assemble and Bake the Dish

Preheat oven to 375°F.
Stir in the corn and peas into the meat mixture.
Layer the meat mixture into a 2-quart baking dish (11"x7" works well).
Top with the potatoes, spreading them so they touch (and seal) the sides of the dish and are even all over. Use the back of a spoon to smooth and create swirls and little wisps.
Bake for 30 minutes, or until bubbling and the wisps have slightly browned. If you desire the potatoes to brown a little more, place the dish under the broiler (on high) for about 1 to 2 minutes. (Keep an eye on them as broilers vary).
Remove from oven and let rest for 10 minutes on a rack. Garnish with chopped parsley on top, if desired.

Video

Notes

The meat filling can be made up to 2 days in advance, as can the potatoes. Store in an air-tight container in the fridge and then assemble when ready to bake.

Ground lamb can be found in the meat department of most well-stocked supermarkets at your local butcher.

Ground beef can be substituted for the ground lamb, however, this is called Cottage Pie.

The casserole freezes well for up to 1 month, however, the potatoes will lose some of their creamy texture, but it's still really good.

Leftovers keep in the fridge for up to 5 days.

Nutrition

POST UPDATE: This recipe was originally published in March 2018, but was updated with improved tweaks to the recipe and a fabulous new video in March 2021!

Classic Lemon Bars

March 14, 2021 by Kris Longwell 6 Comments

We are just crazy about lemons. This little fruit is so versatile and brightens dishes, both savory and sweet.

And these sweet treats are the epitome of what’s good about lemons. Bright, vibrant, and so deeply flavorful. And they come together in about 30 to 40 minutes! Well, you do need to let them chill in the fridge for 4 hours, but that’s easy!

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

How To Make Lemon Bars

These delicious sweet treats are not difficult to make at all.

They taste like they took hours, but in fact, they take less than 1 hour to prepare!

There are two main components of lemon bars, the tart/sweet filling, and the buttery crust.

For the crust, all you need are a couple of sticks of softened butter, sugar, and all-purpose flour!

EXPERT TIP: We use our stand mixer to incorporate the softened butter into the sugar and flour. But you could also very easily use a hand mixer, electric or not. Mix the ingredients until very crumbly, and moist from the butter. Don’t worry, the dough won’t form a dough, but it will come together perfectly as it bakes.

Next, get a 9×13″ pan and line it with parchment paper.

We highly recommend spraying the parchment paper with cooking spray.

EXPERT TIP: Use your fingers and hands to press the crumbly dough into the bottom of the pan. As the dough bakes, the butter will melt and create a wonderful shortbread crust. Be sure to leave enough of the parchment paper on both ends of the pan that you’ll be able to grab and help you remove the bars from the pan.

Making the Lemon Bars Filling

Just like the crust, the ingredients for the filling are fresh and simple.

We love the use of fresh lemon zest in the bars. Lemon zest is loaded with nutrition and is delicious, too!

And, of course, the juice from fresh lemons helps to make the best lemon bars. You’ll need about 4 lemons to get ¼ cup of juice.

Once the filling mixture has been fully mixed, it’s time to add it to the cooled crust.

EXPERT TIP: After you’ve baked the crust for 20 minutes, or until the edges are just turning a little brown, you need it to cool. You can let it sit for 30 minutes on a baker’s rack, or to expedite the process, place the pan in the refrigerator for 15 minutes. The crust can also be made 24 hours in advance. Once the crust is cool, pour the lemon curd sauce into the pan.

Do Lemon Bars Need to Be Refrigerated?

Once the lemon bars have set and you’ve cut them into individual pieces, you’ll need to keep them refrigerated.

For serving, it’s perfectly fine to leave them out at room temperature for 3 to 4 hours.

EXPERT TIP: For a final touch of sweetness, we add a sprinkling of confectioners (or powdered) sugar. To make it super easy, grab a fine-mesh sieve and scoop in about ½ cup of powdered sugar. Sprinkle it over the tops of the bars, hitting the sieve gently with one hand to help the sprinkling process.

This really is such an easy lemon bars recipe, but the results are stellar.

You may be wondering “Can you freeze lemon bars?” Absolutely! They freeze beautifully for up to 1 month. Let them completely thaw before serving.

EXPERT TIP: After you’ve pulled the bars from the pan, with the assistance of the parchment paper, very gently and carefully pull the paper from the crust. Do this nice and slow, being careful not to break the crust as you’re pulling away from the paper.

When To Serve

These classic lemon bars are really perfect when having guests over.

They can be made in advance and then set out on a nice platter before folks arrive. They are perfect for baby, or bridal, showers, summer picnics, and so much more!

If you like these, you’ll also love our Incredible Lemon Poppy Seed Pound Cake!

But in the meantime…don’t you just want to sink your teeth into one of these babies?

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

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

A person holding a lemon bar with a bit taken out of the corner of it.

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Classic Lemon Bars

These lemon bars are always a crowd favorite whenever we serve them. They can be made several days in advance. Allow the bars to sit out on the counter for about an hour to make cutting them easier.

Prep Time15

Cook Time58

Cooling time4

Total Time5 13

Course: Dessert

Cuisine: American

Servings: people

Calories: 588kcal

Author: Kris Longwell

Equipment

9"x13" baking pan, we prefer metal, but glass will work, too
Parchment paper

Ingredients

FOR THE CRUST

cooking spray
16 tablespoon unsalted butter 2 sticks, room temp
1 cup granulated sugar
2½ cups all-purpose flour

FOR THE FILLING

2 cups granulated sugar
¼ cup all-purpose flour
6 large eggs room temp
1 tablespoon lemon zest zest from 1 lemon
¾ cup lemon juice freshly squeezed, about 4 lemons
½ cup confectioners' sugar for dusting

Instructions

MAKE THE CRUST

Preheat oven to 350°F.
In the bowl of a stand mixer, or a bowl with a hand mixer, add the softened butter with the sugar. Blend (aka: cream) on medium-high until light and fluffy, about 2 to 3 minutes. Add the flour and continue to mix until crumbly and moist in texture.
Line a 9"x13" pan with parchment paper, leaving enough on the ends to grab a hold of after baking. Spray the parchment paper with cooking spray.
One handful at a time, transfer the dough to the parchment-paper-lined pan. Use your fingers and hand to press the dough into the bottom of the pan.
Bake for 20 minutes, or until the edges are just starting to turn brownish. Let cool for at least 30 minutes or overnight.

MAKE THE FILLING

Whisk together the sugar, flour, eggs, lemon zest, and lemon juice. Pour the mixture over the cooled crust. Place in the oven and bake for 28 minutes, or until the mixture has set and is firm.
Let cool for about 20 minutes and then chill in the refrigerator for at least 4 hours.
Remove and allow to sit at room temperature for about 15 minutes. Carefully and gently use the edges of the parchment paper to remove the lemon bars from the pan. Either gently remove the parchment paper from the crust, or cut the bars into squares, and then remove from the paper.
Sprinkle the powdered sugar over the tops of the bars.

Video

Notes

The dough will not form into a ball when you are mixing the creamed butter with the flour. Use your hands to press the dough into the pan lined with parchment paper that has been coated with cooking spray.

The dough can be made up to 24 hours in advance. Cover with plastic wrap.

The filling should not be jiggly after baking. If it's still jiggly, let it bake a little longer.

Lemon bars should be kept refrigerated, but are fine to sit out at room temperature for 3 to 4 hours.

They also freeze beautifully. Let thaw completely before serving. We don't recommend freezing them for more than 1 month.

Nutrition

POST UPDATE: This recipe was originally published in June 2014, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in March 2021!

Shrimp Fettuccine Alfredo

March 10, 2021 by Kris Longwell 4 Comments

Is there anything much more comforting than a heartwarming pasta dish made with love in your very own kitchen? We don’t think so.

We are over-the-moon excited to have partnered with Three Farm Daughters to bring you this classic dish. They are a brand new company founded by three sisters who have captured our attention for many reasons. Mostly because they produce a phenomenal new premium line of pasta that simply checks ALL of the boxes when it comes to flavor, quality, nutrition, and more than anything: craveability. Just look at this pasta, folks!

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

How To Make Shrimp Fettuccine Alfredo

The best fettuccine alfredo recipe is actually not hard to prepare.

There are two really important factors in making this dish sing: Quality ingredients and not over-cooking the sauce.

Choosing the Right Ingredients

This classic pasta dish only has a handful of ingredients, which is why choosing quality ingredients truly does make a big difference in the end result. And, it should go without saying that selecting a superior pasta is key.

Ladies and gentlemen: Meet the cleaner, classic carb from Three Farm Daughters, powered by “GoodWheat.” All of their pasta products can proudly boast the following:

High in fiber (11g of fiber per 2 oz. serving – 5x more fiber per serving than traditional pasta)
High in protein (9g per 2 oz serving)
Lower calories (25% less than traditional)
Perfectly al dente in 13 minutes, and makes for great leftovers (but don’t worry if you go over 13 minutes, it’s almost impossible to overcook the pasta!)
Unmatched in delicious flavor!

What does this mean to you and to us? Simple: This pasta is produced with cleaner ingredients, is uncommonly nutritious, and is over-the-top delicious! And the fettuccine is folded, making it fit perfectly into a pot of boiling water! Major win!

Now, it’s time to sauté the shrimp.

There are many types of shrimp to choose from when making this dish. We recommend seeking out certified U.S. wild-caught or farmed shrimp. This means there has been a close adherence to environmental and sustainable guidelines. We often turn to seafoodwatch.org to discover well-informed seafood recommendations.

Fresh is always best, but good quality frozen shrimp will work, too.

EXPERT TIP: Check with a fishmonger at a trusted fish market, if possible, for the best shrimp to select. If using frozen shrimp, be sure to thaw completely before sautéing them. This can be achieved by allowing them to thaw in the refrigerator for up to 24 hours, or, for a quick thaw, place the shrimp in a colander and run cold water over them for about 20 minutes. Pat the shrimp dry with a paper towel before seasoning.

A simple seasoning of salt and pepper is all that’s needed. Melt a couple of tablespoons of unsalted butter, swirl around a couple of halved cloves of garlic, and sauté the shrimp, without overlapping, for about 2 minutes per side, until they are curled and bright pink.

The Perfect Alfredo Sauce

Now, transfer the sautéd shrimp from the skillet onto a plate and cover to keep warm.

Add the remaining butter and 1¾ cups of heavy cream to the skillet. Turn the heat on low, allow the butter to melt, and then simmer with the cream for two minutes.

Folks, we’re already getting close. Now, it’s time to add in the sautéd shrimp and pasta. One of the keys to creating a light, and not overly heavy tasting alfredo sauce is to not overcook the cream.

Use a couple of spatulas or large spoons to coat the pasta and the shrimp and then cook for just a few minutes.

EXPERT TIP: Before draining the pasta, be sure to reserve at least half of a cup of the pasta water. If you prepare the pasta in advance, you can toss the drained fettuccine with about 1 tablespoon of oil. We don’t recommend preparing the pasta for more than 1 hour before adding it to the sauce. The addition of pasta water and more cream in the final cooking will create the perfect light, yet creamy, sauce that you’re looking for.

Finishing Off the Dish

The next, final, and really important ingredient is the cheese and a little more seasoning.

We highly recommend seeking out a nice grated Parmigiano-Reiganno. The price may be a little higher than your standard grated Parmesan cheese, but the taste and texture will add a touch of luxuriousness to the sauce that is sublime. Add the cheese, salt, pepper, nutmeg, and stir until fully incorporated.

EXPERT TIP: Don’t worry if at this point the sauce seems thin. As you stir in the cheese and let it heat through, the sauce will cling to the pasta and start to thicken before your very eyes. In fact, this will be the time you’ll want to stir in the remaining cream and anywhere from ¼ to ½-cup of the reserved pasta water.

How To Serve Shrimp Fettuccine Alfredo

And that, our dear friends, is all there is to it!

Garnish with a little chopped parsley and you are ready to serve!

EXPERT TIP: The dish is best served fresh off the stove. In fact, we recommend serving the pasta in bowls that you have warmed (on a baking sheet) in a low-temp oven (200°F). This will keep the sauce from thickening up at all when your loved ones are devouring the best fettuccine alfredo they’ve ever had!

Uncommonly Nutritious and Easily Delicious

If you follow these tips and commit to using quality ingredients, including Three Farm Daughters Fettuccine, you’ll have a Shrimp Fettuccine Alfredo that will rival even your favorite Italian-American restaurant, guaranteed.

Three Farm Daughters was founded with one big vision in mind – bringing better food to your pantry.

In addition to this amazing fettuccine, they also offer incredibly delicious fusilli and linguine. Use code ‘howtofeedaloon’ for free shipping on your order! Try our Pesto Pasta with the fusilli and the Creamy Sausage Pasta with the linguine!

But in the meantime…you must make this legendary Shrimp Fettuccine Alfredo!

Ready to make an off-the-charts delicious pasta dish that your loved ones will be requesting time and time again? Go for it!

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

A white individual pasta bowl filled with shrimp fettuccine alfredo next to a large silver skillet filled with the same.

Print Recipe

5 from 1 vote

Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo is not hard to make at home if you follow a couple of important rules: use quality ingredients and don't overcook sauce.

Prep Time15

Cook Time15

Course: Entree / Pasta

Cuisine: Italian / American

Servings:

Calories: 364kcal

Author: Kris Longwell

Equipment

12-inch skillet, foil

Ingredients

1 lb shrimp large, shelled and deveined
Kosher salt and black pepper
8 tablespoon unsalted butter divided
2 cloves garlic halved
l lb fettuccine
2 cups heavy cream
1 cup Parmigiano-Regianno grated
½ teaspoon nutmeg grated or ground
1 tablespoon parsley fresh, for garnish, optional

Instructions

Preheat the oven to 200°F. Place your pasta bowls on a baking sheet and place them in the oven to warm until ready to serve.
Bring a pot of salted water to a boil.
Pat the shrimp dry with a paper towel and then sprinkle both sides with salt and pepper.
Heat 2 tbsps of the butter over medium-high heat in a large (12-inch) skillet. Add the garlic, cut-side down, and swirl around with the help of a wooden spoon in the butter until aromatic, about 1 to 2 minutes. Remove the garlic from the butter.
Add the shrimp in one layer, without overlapping, and sauté for 2 minutes, or until turning pink on the underside. Flip and cook for another 2 to 3 minutes, until the shrimp is very pink and curled and cooked through. Use a spatula to transfer the shrimp to a plate and cover with foil to keep warm.
Add the pasta to the water and cook until al dente, usually about 13 minutes.
After the pasta has started cooking, add the remaining 6 tablespoon of butter and 1¾ cup of the cream to the same skillet that you cooked the shrimp in. Turn the heat on medium-low and swirl the butter until it melts and is barely simmering. Use your spatula to scrape up any of the bits on the bottom of the pan from cooking the shrimp. Simmer on low for 2 minutes.
Meanwhile, drain the pasta, reserving ½ cup of the pasta water.
Transfer the sautéd shrimp and drained pasta to the skillet with the cream and butter. Use a couple of large spatulas or spoons to coat the pasta completely with the sauce.
Add the grated cheese, 1 teaspoon of salt, ½ teaspoon of pepper, and nutmeg (½ tsp) to the pasta and stir to fully incorporate.
Cook for a couple of more minutes. The sauce will thicken as it cooks on low. Thin the sauce slightly with the remaining ¼ cup of cream and a bit of the pasta water.
Carefully remove the warmed pasta bowls from the oven and fill them with the shrimp fettuccine alfredo. Garnish with chopped parsley, if desired.

Video

Notes

You can cook the pasta up to 1 hour before adding to the sauce. Simply drain, transfer to a large bowl, and coat the pasta with 1 to 2 tablespoon of olive oil. Don't forget to reserve about ½ cup of the pasta water!

The recipe can easily be cut in half when serving 2 to 3 people.

If you can find non-ultra-pasteurized heavy cream, that's even better. But that can be hard to find, especially in the U.S. Ultra-pasteurized heavy cream is still wonderful to use.

Remember not to cook the sauce too long, or it will get thick and gummy. Always keep a little extra pasta water and extra cream on hand if the sauce starts to tighten up on you.

To reheat the fettuccine, add back to a large skillet and thin with a little more cream, or seafood stock, or chicken stock, or even a little water until the right consistency is reached.

Alfredo sauce is not recommended to be frozen as the texture will be compromised once thawed and reheated.

Nutrition

Perfect Roast Chicken

March 7, 2021 by Kris Longwell 4 Comments

This dish is just simply comfort-food perfection.

We love serving this beautiful roasted bird on a chilly winter weeknight dinner for two, or for a fabulous summer evening dinner party. Serve with slow-simmered green beans, best mashed potatoes, and homemade dinner rolls, and you and your family will be in heaven. And the preparation is practically foolproof (if you follow our tips!).

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

How To Roast A Chicken

There is just something so satisfying when serving an oven-roasted chicken.

Folks have been consuming roasted chicken for many, many generations. It’s economical, easy to prepare, and when done right, juicy and so delicious!

Adding Even More Flavor

A good roast chicken recipe should not call for a lot of ingredients.

Make sure you pick up a good-quality whole chicken, air-chilled if possible, and you’re more than halfway there for getting a delicious bird.

EXPERT TIP: A butter compound is a combination of softened butter and herbs and/or aromatics that not only will help the skin become nice and crispy, but will also infuse added flavor to the bird as it roasts. We love going with 1 stick of butter that is blended with fresh herbs, garlic, and smoked paprika.

Whole chickens are often pre-frozen before they are placed out in most major supermarkets. Be sure your bird is completely thawed before preparing it for roasting.

In most cases, you will find a small bag in the cavity of the bird containing the giblets (chicken heart, gizzards, liver). Remove the bag and use the giblets (except for the liver) to make a nice chicken broth.

EXPERT TIP: For a subtle addition of flavor, add two lemon halves and a sprig of fresh rosemary and thyme in the cavity of the bird, right after you liberally salted and peppered it (the cavity). For adding the butter compound, smear it all over the bird with a knife, and then use your clean hands to massage it into the skin all over the chicken. Be sure to wash your hands immediately afterward as to not spread any bacteria from the uncooked chicken.

How Long To Roast a Chicken

This is mostly going to depend on the size of the chicken. We start off with a super hot oven (450°F) for the initial roasting, and then after 20 minutes, we turn the heat down to 400°F. This blast of high heat helps to crisp the skin up as the butter compound melts into the flesh.

The following total cooking times are good guides, but the only way to ensure you have cooked your roast chicken completely is to use an instant-read thermometer.

Weight Total Roast Time
3-4 lbs 60 minutes
5-7 lbs 60 – 90 minutes
7+ lbs 90 to 120 minutes

EXPERT TIP: Once the internal temperature has reached 165°F, remove the chicken from the oven and carefully transfer the rack (with the bird still on it) to a cutting board to rest for 10 minutes. Meanwhile, pour off all of the drippings from the pan except for a couple of tablespoons. Heat, in the pan, over the stove, and add ¼ cup of white wine, ¾ cup of chicken broth, salt, and pepper, and simmer on high for 2 minutes. Strain and serve with the roast chicken!

Roast Chicken FAQs

Should I brine the bird before roasting? Because a chicken is so much smaller than a turkey, we don’t think brining is necessary. However, if you do decide to brine the bird, it will be wonderful. Follow our instructions for brining a bird here.
Can I roast the chicken with stuffing in the cavity? We don’t recommend this, as there is always the risk of bacteria from the cavity of the bird getting into the stuffing. It’s difficult to know if the interior of the bird is fully cooked when filled with stuffing. If preparing stuffing or dressing, simply cook it in a separate baking dish. Click the link for our favorite recipe for a delicious dressing.
Is basting the chicken while it cooks necessary? It’s not 100% necessary, but we find it does make the bird even juicier if you do. If you have a baster, then use it to pour the drippings and broth in the pan over the bird every 20 to 30 minutes. You can also use a large spoon if you don’t have a baster.
What if the skin is getting too brown before the internal temp reaches 165°F? This can definitely happen. Once you reach the optimal golden brown color on the skin, you can simply add a piece of foil over the top of the bird and let it continue cooking until it’s fully cooked. It’s normal for the herbs and the garlic to turn a darkish brown color on the skin as it roasts.

When To Serve

This dish is really a wonderful meal for almost any occasion.

It’s an easy alternative to roast turkey during the holidays.

The presentation is so stunning, it’s very impressive to serve guests. Just remember, a 4 lb chicken serves 2 to 4 people. If serving more, you’ll want to prepare a couple of chickens.

It’s also so easy to make, it makes an absolutely wonderful weeknight meal. And the leftovers make incredible sandwiches!

And be sure you don’t skip the gravy!

It’s easy and is nothing short of amazing on top of the sliced chicken and a pile of mashed potatoes!

Now, aren’t you craving some roast chicken and gravy?

Ready to make one of the most comforting home-cooked meals of all time? Go for it!

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

A roast chicken sitting on an oval platter with sliced lemons and herbs surrounding the bird.

Print Recipe

5 from 2 votes

Perfect Roast Chicken

This roasted whole chicken really is amazing. The flavors are classic. So simple, but so incredible in flavor. Ideal for entertaining or even a weeknight meal. Be sure to make the gravy/sauce!

Prep Time15

Cook Time2

Total Time2 15

Course: Entree

Cuisine: American / French

Servings:

Calories: 356kcal

Author: Kris Longwell

Equipment

Roasting pan, preferably with a rack

Ingredients

4 lb chicken whole, giblets removed
8 tablespoon unsalted butter room temperature
1 teaspoon rosemary fresh, finely chopped, plus 1 sprig
1 teaspoon thyme fresh, finely chopped, plus 1 sprig
3 cloves garlic finely minced
½ teaspoon smoked paprika
Kosher salt and black pepper
1 lemon cut in half
2 cups chicken broth plus more, if necessary
½ cup white wine

Instructions

Preheat oven to 475°F
Prepare the compound butter by adding the butter, rosemary, thyme, garlic, and smoked paprika to a medium-sized bowl. Use a fork to fully incorporate the herbs, garlic, and paprika into the butter.
Pat the chicken dry with a paper towel. Liberally salt and pepper the cavity of the bird. Stuff the lemon halves and one sprig each of the rosemary and thyme into the cavity.
Use a spatula, or even better, your clean hands, to rub the butter mixture all over the outside of the bird. Wash hands and then sprinkle salt and pepper all over the outside of the chicken.
Place the chicken on a rack placed in a roasting pan breast-side up. Pour 1 cup of chicken broth into the pan.
Place in the oven and cook for 20 minutes, turning the pan 180° after 10 minutes, if browning too much on one side. Baste every 20 minutes. Add more chicken broth to the pan if becoming too dry or starting to burn.
Lower the heat to 400°F and cook until an internal temperature reaches 165°F. Continue basting every 20 minutes and adding more broth if necessary. (See Notes for Total Roast Time)
Remove the pan from the oven and carefully transfer the rack with the chicken on it to a cutting board. The chicken needs to rest for 10 minutes. Remove the lemons and herbs in the cavity before serving.
Meanwhile, pour off all but about 2 tablespoons of the liquid in the pan. Place the pan on the stove over two burners and heat to medium-high. Add the wine, broth, and a liberal pinch of salt and pepper and bring to a strong simmer. Cook for 2 minutes and then use a strainer to transfer the gravy/sauce into a heat-resistant gravy boat.
Place the roast chicken on a platter and serve at once with the gravy on the side.

Video

Notes

The compound butter can be made up to 3 days in advance. Keep chilled in the fridge up until about 3 hours before roasting the chicken. Allow to sit out on the counter to become soft.

Before placing the chicken on the rack, make sure the bird is breast-side up. The legs and the wings should be on the bottom half of the bird (see photos and video for reference).

Basting is not 100% necessary, but we find it does help to produce a juicier bird. If you don't have a baster, just use a large spoon to pour the liquid in the pan over the top of the chicken.

Cooking times will vary due to the size of the chicken, how cold it is when it goes into the oven, and actual oven temperatures. Use the following chart as a guideline.

Weight of Chicken Total Roast Time

3 - 4 lbs 60 minutes
4-5 lbs 65 - 90 minutes
5-7+ lbs 90 - 120 minutes

The best way to ensure your roast chicken is fully cooked is to place an instant-read thermometer into the thickest part of the thigh and wait until the internal temperature reaches 165°F to 170°F.

Leftover chicken can be kept in an air-tight container in the fridge for up to 5 days. It can easily be frozen for up to 2 months.

Nutrition

POST UPDATE: This recipe was originally published in December 2014, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in March 2021!

Avocado-Lime Slaw

March 5, 2021 by Kris Longwell 20 Comments

A good side-dish should complement the main dish, but also be good enough to stand on its own.

We love homemade coleslaw, without a doubt. It really is the quintessential warm-weather side-dish. There is something even more refreshing when you mix in fresh avocado and vibrant citrus such as fresh lime. It’s also an amazing topping to our famous mahi-mahi tacos!

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

How To Make Avocado-Lime Slaw

This slaw could not be easier to prepare.

And the dressing is so good you can use it on a nice green salad, too.

We use our food processor to bring the dressing together, but a hand-mixer, or even a masher (for the avocado) and a wooden spoon will get you a creamy texture, too.

Going with fresh ingredients will produce the most vibrant taste and texture for the dressing.

EXPERT TIP: We love using freshly squeezed lime juice for our Avocado-Lime Slaw. You can certainly purchase good-quality bottled lime juice, but we find that freshly squeezed adds even more flavor and is very affordable. Just squeeze (cut-side up) directly into the bowl of your food processor.

The Perfect Dressing for Slaw and More

We are just crazy about anything with avocado. From homemade guacamole to Grilled Shrimp Salad with Corn & Avocado.

Avocados also are loaded with great nutritional benefits.

And the cool creamy texture of the puréed avocado is the perfect match against the peppers, cilantro, and fresh lime juice.

This slaw is such a wonderful twist on basic coleslaw.

EXPER TIP: We like using one fresh jalapeno that we have diced and removed all seeds. This will make a dressing that has just a slight little kick to it, not overly spicy at all. For more spice, leave some of the seeds in from the fresh peppers, or use more than 1 pepper. We also have used chopped pickled jalapenos, too, and really loved it. If going this route, we recommend about 3 tablespoons of chopped pickled (nacho-style) peppers.

So refreshingly delicious!

When To Serve Avocado-Lime Slaw

We must say that this slaw is a wonderful side dish for any BBQ or summertime gathering.

But as mentioned, the dressing makes a spectacular salad dressing that’s great for entertaining, too.

And did we mention our mahi-mahi tacos? This slaw was made for these tacos!

For added ease, the dressing can be made several days in advance and kept in an air-tight container in the fridge.

We also grab a bag of packaged slaw-mix from the produce section of our supermarket which makes assembling the dish a snap.

Every time we serve this slaw, folks ALWAYS want the recipe. It’s really that good!

Ready to make the best slaw this side of the Rio Grande? Go for it!

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

An oval white serving bowl filled with avocado-lime slaw with a gold spoon inserted on the side and a lime wedge on the other side.

Print Recipe

5 from 6 votes

Avocado-Lime Slaw

Avocado-Lime Slaw is such a vibrant and refreshing alternative to traditional coleslaw. We use fresh ingredients for maximum flavor, but use bagged slaw mix for the cabbage. Easy and so very delicious!

Prep Time10

Total Time10

Course: Side Dish

Cuisine: American / Mexican

Servings:

Calories: 199kcal

Author: Kris Longwell

Equipment

Food processor

Ingredients

½ cup mayonnaise
1 avocado pit and skin removed, sliced in half
½ cup cilantro roughly chopped
2 cloves garlic minced
3 tablespoon lime juice fresh
1 jalapeno seeded and finely chopped
½ teaspoon Kosher salt
¼ teaspoon black pepper freshly ground
12 oz slaw mix

Instructions

In a food processor, add mayonnaise, avocado, cilantro, garlic, lime juice, jalapeno, salt, and pepper. Pulse until completely blended and smooth.
Place the slaw mix in a large bowl and spoon the dressing over the top. Use two large spoons to toss the slaw until fully mixed.
Serve at once, or cover and place in the fridge for up to 24 hours.

Video

Notes

If you don't have a food processor, you can use a hand mixer to make the dressing. You can also mash the avocado with a couple of forks, and then stir all the other ingredients into it until smooth, about 3 to 4 minutes.

We sometimes used pickled jalapenos in place of the fresh. These are nacho-style peppers and are delicious. We usually do about 3 tablespoon of chopped pickled peppers. This will be less spicy than fresh peppers.

The dressing is wonderful on salads and sandwiches, too. It can be kept in an air-tight container in the fridge for up to 1 week.

If your slaw mix has a bag of coleslaw dressing, save it for another use (or give it to the neighbors).

If using fresh cabbage, core the center, and then cut into thin slices. Place in a colander and sprinkle salt all over the cabbage. Let rest (in the sink) for 20 to 30 minutes. Rinse the salt off, and then dry the cabbage with a paper towel.

If not serving the mixed slaw immediately, cover and place in the fridge for up to 24 hours. Just before serving, add another teaspoon of lime juice and toss. Let sit at room temp for about 30 minutes.

Nutrition

Deep-Dish Pizza with Sausage and Spinach

February 28, 2021 by Kris Longwell 7 Comments

This deep-dish pizza is so easy to prepare and the flavor profile is off-the-charts good!

Using your cast-iron skillet makes preparing this dish a snap. You can make the Easy Pizza Dough ahead of time and even the various filling ingredients, too. Plus, this recipe is very easily adaptable to your tastes. And it’s so much fun to prepare and serve!

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

A deep dish pizza with sausage and broccoli rabe in a cast iron skillet with a slice cut out sitting next to it on a white plate. — Deep Dish Italian Sausage and Broccoli Rabe Pizza

How To Make Deep-Dish Pizza with Sausage and Spinach

Okay, folks, we need to be upfront here. We are crazy for Chicago-Style Deep Dish Pizza, and our recipe is truly a knock-out (at least we think so!).

This particular deep-dish is not in the Chicago-style, but it’s still deep, and it’s so easy, and it is perfect for a quick weeknight dinner, or to serve for the big game or at a party.

Before you make the filling for this amazing pizza, we strongly recommend you prepare the Easy Pizza Dough. It really does make a BIG difference in the final taste and texture of the pizza, and as the title suggests, it truly is easy to make. Just give yourself a couple of hours (mostly for allowing the dough to rise).

Now, let’s get started with the incredible filling.

The beauty of this pizza is everything can be prepared in your cast-iron skillet. We recommend a 10-inch skillet, but a 12-inch would work, too, you’ll just need to roll the dough out a little wider (see NOTES for more detail on this).

EXPERT TIP: After sautéing the onion and garlic in a little oil, you’ll need to add the sausage. Sometimes we use Sweet Italian Sausage, sometimes Hot, or sometimes a combination of both! You’ll need just over a pound of sausage, which is typically 5 links. Use a knife to cut away the casings and crumble the meat into the skillet. After the meat has cooked, use a large spoon to remove any rendered grease from the pan. The grease will make the dough soggy if you don’t remove it.

Next, we add 10 oz. of chopped frozen spinach that has been thawed and squeezed to remove excess water, 1 cup of sun-dried tomatoes in oil that has been drained, plus some red pepper flakes, red wine vinegar, and salt.

A Deeply Flavorful Filling

Once you have mixed the spinach, tomatoes, vinegar, and seasonings into the cooked sausage, you’ll want to cook it for a couple of minutes.

Next, remove from heat and stir in ½-cup of smoked cheddar.

EXPERT TIP: Smoked cheddar does not have as strong of a smokey taste as smoked gouda or smoked mozzarella and is a wonderful match against the sausage and spinach. Stirring just ½ a cup into the filling acts as a binder. Smoked cheddar can be found in the gourmet cheese section of most well-stocked supermarkets. If you can’t find smoked cheddar, go with a good-quality sharp cheddar, or just substitute 100% with quality mozzarella. We’ll use more of the smoked cheddar (along with mozzarella) for the topping.

Placing the Pizza Dough in the Skillet

Now, things are really getting fun folks. It’s time to bring in the Easy Pizza Dough! Carefully transfer the filling from the skillet into a large bowl and use a paper towel to wipe the inside of the skillet clean. Add a couple of teaspoons of olive oil along with a couple of teaspoons of cornmeal to the bottom of the pan. This will make removing the cooked pizza from the pan a snap!

If using a 10-inch skillet, you’ll want to roll the dough out to about a 12 to 13-inch diameter. If using a 12-inch skillet, the dough should be about 14 to 15 inches wide.

EXPERT TIP: To make transferring the dough from your counter to the skillet easier, simply fold the dough in half to form a semi-circle. Then fold it over one more time to make it a quarter circle. This allows you to easily pick the dough up and place it in the skillet and then gently unfold it.

Once the dough is in place, all you have to do is press the sides and bottoms into the inside of the skillet.

If there is any excess dough that is hanging over the sides of the pan, just use a knife or scissors to cut it away.

Once the dough is in place, carefully transfer the filling over the top and spread it out.

We love using a combination of mozzarella cheese and more of the smoked cheddar for the topping.

If desired, sprinkle some dried herbs such as oregano or basil over the top of the cheese before baking.

When To Serve Deep-Dish Pizza with Sausage and Spinach

We can honestly say this pizza is always a huge hit every time we serve it to friends and family.

It’s great for entertaining, but we love whipping one up for a quiet weeknight meal, too! Besides, who doesn’t love leftover pizza the next day for breakfast?

Just look how beautiful the presentation is for this epic (but easy) pizza!

This pizza is really open for adaptation to your favorite filling ingredients.

We’ve done this pizza but substituted seasoned ground beef for the sausage and used a combination of mild cheddar and mozzarella for the cheese, and substituted sautéd mushrooms for the spinach. Amazing!

EXPERT TIP: This recipe has about an equal ratio of sausage to spinach. If you prefer not as much spinach, simply use half of the package and save the leftover for another use. Be sure to allow the pizza to rest for about 10 minutes before slicing it. This allows the juices to settle and makes slicing easier.

We love all kinds of pizza, and this is honestly one of our all-time favorites.

It’s a little different but in such a wonderfully addictive way.

Trust us…with just one bite, you’ll want to make this deep-dish pizza over and over again!

Ready to make the best (and easiest) deep-dish pizza in town? Go for it!

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

A slice of deep-dish pizza with sausage and spinach being lifted from the pan with a spatula.

Print Recipe

5 from 1 vote

Deep-Dish Pizza with Sausage and Spinach

Deep-Dish Pizza with Sausage and Spinach is amazing in so many ways. The flavors here are bold and go together perfectly. We just love smoked cheddar, and it adds such depth here that is really unique, but in such a good way! And the Easy Pizza Dough puts it over the top!

Prep Time15

Cook Time32

Preparing the Easy Pizza Dough1 15

Total Time2 2

Course: Appetizer or Entree, Pizza

Cuisine: American / Italian

Servings: people

Calories: 369kcal

Author: Kris Longwell

Equipment

Cast-iron skillet, 10 or 12 inches in diamter

Ingredients

pizza dough enough for a 12-inch pizza
4 teaspoon olive oil divided
1 cup onion chopped
1 tablespoon garlic minced
1 lb Italian sausage hot or sweet, casings removed
10 oz spinach chopped, frozen, thawed and liquid squeezed out
½ cup sun-dried tomatoes in oil drained and chopped
2 teaspoon red wine vinegar
½ teaspoon crushed red pepper or more, to taste
½ teaspoon Kosher salt
1½ cups Cheddar cheese smoked, shredded, divided
2 teaspoon yellow corneal
1 cup mozzarella cheese shredded

Instructions

Preheat oven to 450°F.
In a large cast-iron skillet, heat 2 teaspoons olive oil over medium-high heat.
Add the onion and sauté until soft, about 4 to 5 minutes. Add the garlic and cook for another 30 seconds.
Add the sausage and cook until browned and crumbly, approximately 7 to 8 minutes. Turn off the heat and tilt the skillet and spoon out most of the rendered grease.
Turn the heat back to medium, and stir in the spinach, sun-dried tomatoes, vinegar, red pepper flakes, and salt. Cook for 2 minutes, stirring to fully mix.
Remove from heat and then stir in ½ cup of the smoked cheddar. Transfer the filling to a bowl and then wipe out the cast-iron skillet with a paper towel.
Brush the bottom of the cast iron skillet with 2 teaspoons of olive oil and sprinkle with cornmeal.
On a lightly floured counter, roll the dough into a 12 to 13-inch circle (if using a 10-inch skillet. (Roll out to 13 - 15 inches if using a 12-inch skillet).
Fold the dough in half, and then fold over again to create a quarter circle. Transfer to the skillet and gently unfold, pressing the dough to the bottom and sides of the skillet.
Add sausage mixture over the dough and then sprinkle over the top the remaining 1 cup of cheddar and the mozzarella.
Bake until golden brown, approximately 17 minutes. Tent with foil after about 12 minutes if browning too much on top.
Let stand for 10 minutes before slicing and serving.

Video

Notes

We strongly recommend making the easy pizza dough if you have the time. If not, check with your local pizza joint, or Italian restaurant, they often will sell made-from-scratch pizza dough to you. Fresh dough from the supermarket is fine, too. We don't recommend packaged (canned) pizza dough.

If using a 10-inch skillet, you'll want to roll the dough out to about a 12 to 13-inch diameter. If using a 12-inch skillet, the dough should be about 14 to 15 inches wide.

The ratio of sausage to spinach for this recipe is about 50/50. If you prefer less spinach, just go with half the package and save the rest for another use. If you prefer less sausage, then just go with the meat from 2 to 3 links.

Be sure to squeeze excess liquid from the thawed spinach! If using fresh spinach, remove the stems from a couple of bunches and then blanch in boiling water until wilted, about 4 to 5 minutes. Drain and then chop.

The pizza is wonderful the next day (and the following). Simply reheat in an oven preheated to 350°F for about 15 to 20 minutes, or until heated through.

Nutrition

POST UPDATE: This recipe was originally published in November 2016, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in February 2021!

Easy Pizza Dough

February 28, 2021 by Kris Longwell 2 Comments

What makes a great pizza? Well, a top-notch dough is a good place to start.

Who doesn’t love pizza, right? Well, when you can make pizza from scratch at home, it’s even better! This dough is not hard to prepare and is perfect for your favorite toppings, or try with our Deep-Dish Sausage and Spinach Pizza or BBQ Chicken Pizza! Give yourself a couple of hours to make this quick pizza dough, and you’ll be set! (Most of that time is just allowing the dough to rise).

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

How To Make Pizza Dough

The type of dough you need for your homemade pizza often depends on the type of pizza you want to make.

For a thin crust, such as our Soppressata, Mushroom and Black Olive Pizza, we love making a great Semolina Pizza Dough. For a buttery, extra-thick crust, check out our Chicago-Style Deep-Dish Pizza!

This particular homemade pizza dough is extremely versatile and is great for a crust that is between thin and thick. It also works wonderfully for our Homemade Stromboli.

The Ingredients You Will Need

As mentioned, there are only a handful of pantry-ready ingredients in this pizza dough recipe. All you need is:

Water
Yeast
Sugar
Extra-Virgin Olive Oil
All-Purpose Flour
Cornmeal
Salt

EXPERT TIP: For the yeast, you can use Active Dry Yeast or Instant Yeast (sometimes called Rapid Rise). They will both yield the same delicious result. If using Instant Yeast, your dough may double in less than an hour. No problem if this is the case. To decrease the rise time for Active Dry Yeast, add 1½ teaspoon instead of just 1 tsp.

EXPERT TIP: For the water, make sure it’s not scalding hot. It should be in the range of 105°F to 110°F. A quick nuke in the microwave or even hot tap water usually does the trick. The yeast should start to foam while it rests with the sugar in the warm water.

After adding the oil, flour, cornmeal, and salt into the water/yeast mixture, use a wooden spoon to gently mix it all together.

It takes a few minutes for everything to come together, but keep slowly stirring, and it will.

Keep stirring until a loose dough is formed.

Don’t worry if it’s still a little flakey, just use your hands to form a ball from the mixture.

How To Knead Pizza Dough

Now, the fun part: Kneading the pizza dough!

Simply sprinkle your surface with a small amount of flour and place the ball of dough on top of it.

Use the palm of your hands to start pressing into the dough. Fold it over on to itself and keep pressing.

EXPERT TIP: If the dough feels slightly wet, sticky, or tacky, add a teaspoon or two of flour to the dough and continue kneading. This takes a little elbow grease, but as you knead, you’ll notice how the dough becomes smooth and very pliable. This is good and is setting the stage for perfect pizza dough!

Other Techniques for Making Easy Pizza Dough

Stand Mixer Pizza Dough: In the bowl of your stand mixer, add the warm water, yeast, and sugar and let rest for 5 minutes. Add the paddle attachment, and mix in the oil, flour, cornmeal, and salt until well incorporated. Switch to the dough attachment and mix on medium for about 5 to 6 minutes.

Bread Machine Pizza Dough: In this order, add the water (no need to heat), oil, flour, cornmeal, sugar, salt, and yeast. Press the DOUGH setting and then START. The dough will proof and rise in the machine, so once it’s done, you’re ready to make pizza.

EXPERT TIP: If hand-kneading or mixer-kneading, you’ll now need the dough to rise. Use your hands to form the kneaded dough into a smooth ball and place it in a large oiled bowl. Turn to coat, cover with plastic wrap, and then place in a non-drafty, warm (but not too warm!) area for 60 to 90 minutes, or until doubled in size. Check your stove, many have a Proof Setting that creates the perfect environment for allowing the dough to rise.

Once the dough has roughly doubled in size, you are ready to make pizza!

You may be asking: Can you freeze pizza dough? The answer is: Yes! Just let the dough thaw completely and then use according to your pizza recipe! We don’t recommend freezing the dough for more than 2 months, however.

This dough is easy to prepare and honestly makes the most flavorful, chewy, delicious pizza crust.

Ready to make the best pizza dough recipe in town? Go for it!

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

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

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5 from 1 vote

Easy Pizza Dough

Easy Pizza Dough is just that: easy. But it also is super flavorful, and makes the perfect crust for most of your favorite pizza toppings. All you need are a couple of hours, and you'll have a pizza crust that will rival your favorite pizza joint!

Prep Time10

Mixing and Proofing Time1 6

Total Time1 16

Course: Appetizer or Entree

Cuisine: American / Italian

Servings:

Calories: 198kcal

Author: Kris Longwell

Ingredients

¾ cup water warmed, 105° to 110°F
1 teaspoon active dry yeast or rapid rise
½ teaspoon sugar
¼ cup extra-virgin olive oil
2 cups all-purpose flour plus more for dusting and adding to dough
¼ cup cornmeal ground, not coarse
½ teaspoon Kosher salt

Instructions

Pour the warm water into a large bowl. Add the yeast and sugar. Allow to rest for 5 minutes, or until slightly foamy.
Add the oil, flour, cornmeal, and salt. Use a wooden spoon to gently mix together until a slightly flakey dough forms. Use your hands to form a dough ball.
On a lightly floured surface, add the dough ball. Use the palm of your hands to knead the dough until smooth and elastic, about 6 minutes. You may need need to add a bit more flour as you are kneading if the dough feels slightly wet, sticky, or tacky. Form the dough into a ball, using your fingers to smooth the ball by gently pressing the sides downwards and under.
Use cooking spray or vegetable oil to grease the inside of a large bowl. Place the dough in the bowl and turn to lightly cover with the oil. Cover with plastic wrap and place in a non-drafty, warm (but not hot!) area for 60 to 90 minutes, or until the dough has doubled in size.
Remove the dough from the bowl and either cover with plastic wrap and place it in the fridge until ready to use, or use it immediately.

Video

Notes

You'll want the water to be warm. Don't use boiling water or even really hot water. Usually, hot water from your kitchen faucet will work. You can also place the water in a microwave-safe measuring cup and nuke for 15-second intervals until you reach a temperature in the range of 105°F to 110°F. An instant-read thermometer makes this easier but isn't 100% necessary. The main thing: Don't let the water be too hot or it will kill the yeast.

You can go with active dry yeast or instant (or rapid rise) yeast. Both will give you the same results. The only difference is the rapid rise will allow the dough to rise more quickly.

Be sure to use fine or medium-fine cornmeal. Don't use coarse cornmeal.

The finished dough freezes beautifully wrapped in plastic wrap or in a freezer baggie for up to 2 months. Let thaw completely before using.

Nutrition

Italian Skillet Scramble

February 25, 2021 by Kris Longwell 2 Comments

Know what’s better than scrambled eggs for breakfast? Italian-style scrambled eggs…any time of the day!

If you want to make the most amazing skillet scramble you’ve ever encountered, we have the tips and tricks to make it happen. First, and foremost, start with fresh ingredients, and second, follow our technique for super creamy, yet fluffy eggs. And much of the prep can even be done the night before, making assembly a snap!

How To Make Italian Skillet Scramble

Don’t you just love recipes that are easy and super delicious, too?

Well…here you go! This recipe is as easy as a breeze, and the results are amazing!

We’ve said it before, and it bears repeating: A dish is only as good as the quality of ingredients you put in it. That’s why we constantly rely on Kroger for preparing our favorite dishes.

Building the Flavor Profile

Before we make perfect Italian scrambled eggs, we need to build those wonderful Italian tastes.

First, we start by sautéing Italian sausage. We just crumble the meat right into the skillet by removing the casings with a small knife.

EXPERT TIP: After cooking the sausage, transfer it to a bowl, and then heat 2 tablespoons of the butter in the same skillet. Sauté the shallots until tender, and then toss in the tomatoes until just starting to soften, about another 2 minutes. Transfer this mixture to another bowl. All of this prep work can be done up to 24 hours in advance.

For this Italian Skillet Scramble, we’re using 12 whole eggs.

We place them in a large bowl and whisk them together with the fresh basil, salt, and pepper.

EXPERT TIP: Use a whisk to lightly beat the eggs. Resist the temptation to over-whisk the eggs. If they are too beaten, they will not be as fluffy when you scramble them.

How To Make Buttery Fluffy Eggs

Some dishes are just begging for butter, and in our books, buttery scrambled eggs are the only way to go.

Still working in the same skillet you prepared the sausage and tomatoes, go ahead and melt 6 tablespoons of quality butter.

Did we say quality? Well, that certainly means we’re using the best: Kroger butter is extra creamy and perfectly prepared. Mmmmm…butter!

Now, comes the technique for making the best scrambled eggs in town.

After the butter has melted, simply pour the lightly beaten eggs into the skillet and do nothing for about 1½ minutes.

EXPERT TIP: This will cause the eggs to just begin to set – as if you are making an omelet. Use the flat edge of a spatula to push the edges of the cooked egg into the center of the pan. Continue gently doing this until the eggs are just barely cooked through. Remove from heat. The eggs will continue to cook even after your turn off the heat.

Now, it’s time to mix everything together.

Simply stir in the prepared sausage, tomatoes, as well as shredded mozzarella.

EXPERT TIP: We love our scramble to be extra cheesy, which is why we go with 2 cups of shredded cheese, but you can decrease that to 1 cup if you’re not as crazy about cheese as we are. Other excellent melting cheeses include cheddar, Monterey Jack, Swiss, and Fontina. A combination of these is awesome!

Kroger’s Commitment To Excellence

We just can’t say it enough, when you want to have confidence in serving up smiles with delicious, quality ingredients – Kroger Brand products are always there to help you with what really matters.

And folks, this amazingly delicious Italian Skillet Scramble is no exception. Also, see how we turned to Kroger to make our amazing Leftover Pot Roast Sliders!

In the meantime, who wouldn’t be excited about this dish being placed on the table for a scrumptious breakfast, brunch, lunch, or even dinner!

The flavor profile of this dish is so deeply flavorful, yet not fussy.

Even those finicky eaters will devour it up!

And Kroger makes it easy to get everything you need from start to finish at a good value with FREE pick-up and digital coupons!

And why not go ahead and make it extra cheesy?

When you get that first cheese pull, you will be so happy that you did!

Ready to make the most delicious scrambled egg dish this side of Venice? Go for it!

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

A large red skillet filed with Italian Skillet Scramble with a wooden spoon inserted into it all next to a couple of glasses of orange juice.

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5 from 1 vote

Italian Skillet Scramble

Italian Skillet Scramble is a go-to brunch/breakfast dish in our house. Basic scrambled eggs are transformed into something truly magical. Perfect for a morning feast, but also filling enough for a great dinner!

Prep Time15

Cook Time20

Total Time35

Course: Brunch

Cuisine: American, American / Italian

Servings: people

Calories: 528kcal

Author: Kris Longwell

Equipment

12-inch skillet

Ingredients

8 oz Italian sausage hot or sweet, casings removed
8 tablespoon unsalted butter divided
1 shallot chopped
1 cup grape tomatoes halved
12 large eggs
¼ cup fresh basil chopped
1 teaspoon Kosher salt
½ teaspoon black pepper freshly ground
2 cups mozzarella shredded

Instructions

Heat a large skillet over medium-high heat. Crumble the sausage into the skillet and cook until browned and no longer pink, breaking up the meat with a wooden spoon as you go. Remove the cooked sausage to a bowl and set it aside. Wipe out the skillet with a paper towel.
8 oz Italian sausage
In the same skillet, heat 2 tablespoon butter over medium heat until melted. Add the shallots and cook until soft, about 2 minutes.
8 tablespoon unsalted butter, 1 shallot
Add the cherry tomatoes and cook until beginning to soften, about 2 more minutes. Transfer to another bowl and set aside.
1 cup grape tomatoes
In a large bowl, whisk together the eggs, 2 tbsps of the basil, salt (1 tsp), and black pepper (½ tsp) just until blended, but don't overbeat.
12 large eggs, ¼ cup fresh basil, 1 teaspoon Kosher salt, ½ teaspoon black pepper
Add the remaining butter (6 tbsp) to the same skillet and melt over medium heat.
Pour in the egg mixture and don't stir or disturb them in the pan for 90 seconds, or until the bottom of the eggs is starting to set.
Stir with a spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the center. Repeat until the eggs are just cooked. Don't overcook!
Turn off the heat. Gently fold in the sausage, tomato mixture, and cheese, and stir to incorporate into the eggs.
2 cups mozzarella
Serve at once, sprinkling remaining basil over the top of each helping.

Video

Notes

For the Italian sausage, go with whatever your favorite is: hot, sweet, mild, or a combination of them. You can also use regular ground pork and add 1 tablespoon of Italian seasoning and 1 teaspoon of fennel seeds, along with about ¾ teaspoon of salt and ½ teaspoon of pepper.

You may have noticed that in the video, we added the basil after the eggs were cooked. You can add the basil as you are initially whisking the uncooked eggs, or you can add it right towards the end. Just be sure to leave some extra for garnish!

If using dried basil, use 1 tablespoon, and don't worry about garnishing.

The sausage and shallots/tomatoes can be prepared up to 24 hours in advance.

Although this scramble is best served hot off the stove, we've heated it up the next day with a little toast, and it was still fantastic.

Nutrition

Classic Shrimp and Okra Gumbo

February 14, 2021 by Kris Longwell 14 Comments

There is truly something magical about New Orleans Cuisine. The beautiful melding of so many influences and cultures makes for incredible dishes.

Every time we travel to the Big Easy down near the bayou, we fall in love all over again with the city, the people, the culture, the history, and of course, the food! Gumbo is about as classic as it comes, and this dish is quintessential NOLA. And it’s not difficult to prepare!

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

A white boClassic Shrimp and Okra Gumbo in a white bowl — Classic Shrimp and Okra Gumbo

How To Make Shrimp and Okra Gumbo

Making gumbo from scratch is truly something special.

You need to carve out a few hours to make this iconic dish, and you will be so happy that you did.

How To Make a Dark Roux for Gumbo

A dark roux is important to achieve when making classic gumbo.

All you need is a large sturdy skillet (i.e., cast iron).

Add ¾ cup vegetable oil with 1 cup of all-purpose flour and whisk continuously for 40 minutes until you have a mixture that is the color of milk chocolate.

Next, come the veggies and the spices.

Be careful when transferring the vegetables into the hot roux; they will immediately release steam.

The smell is incredible.

The hot roux will soften the veggies almost immediately.

At this point, you’ll want to use a wooden spoon instead of a whisk to stir the mixture.

Always be careful, as the vegetables and roux are extremely hot and will burn your skin!

The Key Ingredients for Classic Gumbo

So, a dark roux is critical for making classic gumbo.

Next, is a wonderful shellfish stock.

EXPERT TIP: Our deeply flavorful shellfish stock and be made well in advance. In fact, it freezes beautifully, so you can make it even 1 to 2 months in advance! Of course, store-bought seafood stock can be used in this recipe, but, we strongly recommend going the extra distance and making the shellfish stock from scratch. It really brings your shrimp and okra gumbo to amazing Cajun culinary heights!

Gumbo filé is not 100% required, but it’s another ingredient that makes the dish taste very authentic.

NOLA is one of our favorite places in the world, and we try to visit there every couple of years, and every time we go, we pick up some Crystals hot sauce and Gumbo Filé. But we go through Krystals like crazy, so I often order more bottles online. You can also order the file online, too.

After bringing the roux with the stock mixture to a boil, we simmer for 30 minutes. Next goes in the shrimp and then the okra.

EXPERT TIP: To help reduce the sliminess of the okra, we sauté the okra in a couple of tablespoons of vegetable oil in a large skillet until just lightly browned. It won’t completely remove the stringy slime, but it will crisp the okra up a bit, and remove a good amount of the slime.

When To Serve Shrimp and Okra Gumbo

Of course, Mardi Gras is the perfect time to celebrate the beauty of New Orleans, and we always make a big batch of gumbo then.

But, this is such wonderful comfort food, we love preparing the gumbo all throughout the year.

EXPERT TIP: Gumbo freezes really well. Portion our family-sized amounts in freezer-friendly containers and then thaw completely and gently reheat on the stove until heated through.

Of course, you’ll need a nice batch of Perfectly Steamed Rice for the gumbo.

Along with the perfect steamed rice, we love to serve gumbo with sliced scallions and hot sauce.

Crystals is our favorite, but any type of hot sauce will work.

Pour it on baby!

Other Classic Cajun and New Orleans Dishes To Try

Authentic Jambalaya
Classic Red Beans and Rice
Chicken and Andouille Sausage Gumbo
Classic Dirty Rice
Pan-Seared Pork Chops with Cajun Rice
Cajun Baked Shrimp
Mardi Gras King Cake

But in the meantime, let’s make an amazing batch of this Shrimp and Okra Gumbo!

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

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

A white bowl filled with shrimp and okra gumbo.

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5 from 2 votes

Shrimp and Okra Gumbo

This Classic Shrimp and Okra Gumbo relies on several key features: a dark roux, a really good shellfish stock, file, and a good Louisiana hot sauce. I've been making this gumbo for a long time, and it is a household favorite without a doubt. A NOLA classic in your own kitchen!! So good!

Prep Time30

Cook Time2

Total Time2 30

Course: Entree

Cuisine: Cajun, New Orleans

Servings: people

Calories: 391kcal

Author: Kris Longwell

Equipment

Large sturdy skillet and pot, such as cast-iron skillet or Dutch oven

Ingredients

¾ cup vegetable oil
1 cup all-purpose flour
1 cup onion chopped
1 cup celery chopped
1 large green bell pepper seeded and chopped
1 poblano pepper seeded and chopped
3 cloves garlic minced
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1 tablespoon Kosher salt
1 teaspoon black pepper
1 teaspoon white pepper
1½ tablespoon filé powder
1 28 oz. can whole tomatoes drained and roughly chopped
¼ cup Worcestershire sauce
¼ cup hot sauce
3 quarts shellfish stock click for full recipe
2 lbs shrimp medium, peeled and deveined
3 cups okra sliced
cooked rice
Scallions sliced, for garnish

Instructions

In a large pot (preferably Dutch oven), heat oil over medium-high heat and slowly whisk in flour. Cook and whisking constantly until a brown roux forms, about 40 minutes.
Carefully add onion, bell pepper, celery, poblano, chili powder, paprika, cayenne pepper, salt, and both peppers. Stir until all is mixed together and heated through, about 2 minutes.
Transfer mixture to a stockpot or large Dutch oven. Stir in tomatoes, Worcestershire sauce, hot sauce, and shellfish stock. Stir to combine.
Simmer for 30 minutes.
Add in the shrimp and simmer for 45 minutes. Skim oil as it forms small puddles on the surface.
Meanwhile, heat 2 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the okra and cook until slightly browned and some of the 'slime' is gone. Set aside.
Add the cooked okra to the gumbo mixture and simmer for another 15 minutes.
Serve with hot cooked rice and garnish with scallions.

Video

Notes

The shellfish stock can be made up to 1 week in advance.

Frozen cut okra is perfectly fine to use in this recipe.

The gumbo is even better the following day.

Nutrition

POST UPDATE: This recipe was originally published in December 2016, but was updated with improved tweaks to the recipe, with new tips and photography, and a fabulous new video in February 2021!

Vegetarian Steamed Dumplings

February 11, 2021 by Kris Longwell Leave a Comment

These non-meat steamed dumplings literally explode with flavor.

Dumplings are one of our most favorite items to order of all time. We love our Pork Dumplings in Peanut Sauce and our Chinese Pot Stickers, too! And these vegetarian dumplings are just as delicious but much healthier! And the Hot and Sweet Dipping Sauce is the perfect accompaniment!

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

How To Make Vegetarian Steamed Dumplings

Dumplings have been around for many, many years. In fact, they’re considered an ancient food. Read more about that here.

Though there are about as many types of dumplings as there are restaurants that serve them, these are straight-forward and can easily be made at home.

Preparing the Vegetarian Filling

The filling for this steamed dumpling recipe is loaded with tons of flavor.

You may be asking what are the steamed dumpling calories. Well, they are definitely lower than meat dumplings or pan-fried, or deep-fried. One serving is usually about 3 to 4 dumplings and is approximately 288 calories, plus another few for the dipping sauce (it’s super low-cal!).

EXPERT TIP: We use our food processor to bring the filling together. We also love using fresh shiitake mushrooms, but you could use other types, too. If using dried mushrooms, be sure to follow package instructions for rehydrating them. And definitely go with firm tofu. Dark soy sauce can be found in the Asian section of many supermarkets, Asian markets, or online. In a pinch, regular soy sauce can be substituted for dark soy sauce. Tamari soy sauce is another suitable substitution.

How To Fold Dumplings

There are various ways to fold up Chinese steamed dumplings. You will commonly see them folded up like a taco and sometimes pleated at the seam.

We love to wrap them up like a little parcel. Simply place a small amount of filling in the center of the dumpling wrapper, then fold up like a taco, then fold the bottom edges into each and seal with your fingers.

EXPERT TIP: Wonton wrappers or dumpling wrappers will both work for this recipe, but we find the dumpling wrappers are a little easier to work with because they are not as thin as wonton wrapper. Dumpling wrappers can be found in Asian markets or online. Be sure to use wet fingers (from water) as you form and seal the dumplings.

How To Steam Dumplings

There are multiple ways to steam dumplings.

We love the ease of using our bamboo steamer that has been placed in our wok with just enough water to submerge the steamer by about ½-inch.

EXPERT TIP: We recommend lining the steamer with a material that will allow the steam to cook the dumplings but not interfere with the process. Banana leaves are our favorite thing to use. They can be found in the frozen section of most Asian markets or purchase online. You can even find them cut into a circular formation that fits perfectly into your bamboo steamer! Other materials to use include corn husks or parchment paper. Don’t use wax paper.

Place the steamer in your wok and add enough water to the wok to just go up to about ¼-inch along the bottom of the steamer.

Now, place the wok on your stove over medium-high heat. We wok ring helps hold the wok in place during the steaming process.

Cover the wok with the lid and steam for 20 minutes. You may need to add a little more water to the wok as you are steaming.

When To Serve Vegetarian Steamed Dumplings

There is just something magical about lifting that lid after the steaming process is complete.

These dumplings are low in calories but through-the-roof in taste and texture.

We often make a big batch of them and then have them for a meal. Of course, they are wonderful as an appetizer for a glorious Chinese dish, such as General Tso’s Chicken or Beef and Broccoli Stir-Fry!

Of course, they make a spectacular party or game-day appetizer when entertaining.

Folks are always amazed that the steamed dumplings can be so deeply flavorful

They make a beautiful and whimsical presentation, too!

And to complete the umami experience, you’ve got to include an amazing dipping sauce.

Make our Hot and Sweet Dipping Sauce, and you will be very happy.

It’s the perfect complement to the delicious and savory dumplings.

Ready to make the best vegetarian steamed dumplings in town? Go for it!

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

An oval white serving platter filled with vegetarian steamed dumplings sprinkled with chopped parsley.

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Vegetarian Steamed Dumplings

These may be vegetarian, but trust us, there is no shortage of flavor. These are amazing. Make the Hot and Sweet Dipping Sauce for the perfect accompaniment.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer or Entree

Cuisine: Asain

Servings: people

Calories: 288kcal

Author: Kris Longwell

Equipment

Steamer

Ingredients

1 package banana leaves frozen or fresh, parchment paper
1 package dumpling wrappers or wonton wrappers

FOR THE FILLING

2 cups shiitake mushrooms fresh, stems removed, roughly chopped, about 5.5 oz.
1 cup tofu medium-firm, cut into cubes, about 7 oz.
¼ cup vegetable broth
1 tablespoon ginger fresh, minced
3 cloves garlic diced
3 tablespoon soy sauce
1 tablespoon dark soy sauce
2 tablespoon sesame oil
2 scallions thinly sliced, plus extra for garnish
¼ cup cilantro chopped
1 tablespoon coriander ground
¼ teaspoon white pepper
1 teaspoon chili sauce more, for added spice
1 cup Hot and Sweet Dipping Sauce for serving

Instructions

Prepare a bamboo steamer by lining it with banana leaves or parchment paper.
Place all of the filling ingredients in a food processor. Process well to create the consistency of ground meat or bean curd.
Lay several of the dumpling wrappers out on a clean working surface. Have a small dish of water next to the dough.
Place 1 teaspoon of the filling in the center of each wrap.
Using your finger by dipping in the water, generously moisten the periphery of each wrapper. Draw up the two sides of the wrapper and press together, pinching together along the sides. Bring the 2 corners of the bottom of the dumpling together and seal in the center (see the photo in the blog post, or video, for reference).
Place the dumplings in the prepared steamer. Steam over high heat for 20 minutes.
Carefully transfer the steamed dumplings to a platter and sprinkle with extra chopped scallions. Serve immediately with Hot and Sweet Dipping Sauce on the side.

Video

Notes

Banana leaves can be found in most Asian food markets in the frozen section or ordered online. If you can't get banana leaves, then corn husks or parchment paper are fine substitutes.

The banana leaves do impart a nice flavor to the dumplings which is why we love them, but the dumplings will still be delicious without them.

You can use any kind of fresh mushroom. If using dried mushrooms, be sure to follow the package instructions to rehydrate them.

This recipe makes a lot of dumplings, around 50 of them. The recipe can easily be cut in half for fewer dumplings.

The cooked dumplings freeze nicely for up to 1 month. Defrost them and then reheat them in a 350°F oven for 15 to 20 minutes or until heated through.

The dumplings will keep in the fridge in an air-tight container for up to 1 week.

Nutrition

POST UPDATE: This recipe was originally published in March 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in February 2021!

Hot and Sweet Dipping Sauce

February 11, 2021 by Kris Longwell Leave a Comment

Everyone loves a good dipping sauce, right? Well, this Asian-inspired dipping sauce is as good as they come.

We love the combination of a little heat matched against a little sweet. The sauce can be made up to 48 hours in advance and can be served warm or at room temperature. It’s the perfect sauce for our Vegetarian Steamed Dumplings, or grilled fish or meat!

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

How To Make Hot and Sweet Dipping Sauce

This sauce couldn’t be easier to prepare.

As mentioned, you make the sauce up to 48 hours in advance of serving.

The Ingredients You Will Need

Nowadays, most (if not all) of the ingredients for this dipping sauce can be found in the Asian-section of most well-stocked supermarkets. If not, you can certainly find them at your favorite Asian food market. Or, you can get them online (see link below):

Now you may be wondering what in the world is fish sauce, and is it fishy tasting? All we can say is it takes many dishes, often Asian-themed, to amazing umami heights. Trust us on this one!

Here are the ingredients for Hot and Sweet Dipping Sauce:

Soy Sauce (reduced-sodium or regular)
Corn Starch
Fish Sauce
Chili Sauce (we love Sambal Oelek)
Green Onions (aka: Scallions)
Lime Juice (Preferably fresh)
Brown Sugar (Light or dark)

How To Slightly Thicken the Sauce

This sauce is excellent because it’s that Asian syrupy texture that is so delicious.

It also allows the sauce to really stick to dumplings after they’ve been dunked into the sauce.

EXPERT TIP: Cornstarch acts as a thickening agent and is used in many types of Asian cuisine, especially Chinese. Simply mix ½ teaspoon of the cornstarch into a small bowl containing a couple of tablespoons of soy sauce. Stir until the cornstarch has dissolved. Once added to the simmering sauce, it will thicken just enough to be the ideal consistency.

After you have brought all of the ingredients to a boil and then a steady simmer in a small saucepan, it’s time to add the soy/cornstarch mixture.

The smell is amazing and classic Asian.

Be careful as you pour the soy mixture into the hot skillet.

Now, all you need to do is simmer the sauce for about 2 to 3 minutes.

Stir the sauce with a wooden spoon. Once the sauce begins to stick to the back of the spoon, it’s ready.

EXPERT TIP: The sauce can be made up to 48 hours in advance. Simply store it in an air-tight container and keep it in the fridge. If you want to serve the sauce warm, then gently reheat in a pan over medium heat on the stove. If not warm, we recommend serving the sauce at room temperature and not chilled. Simply leave the sauce out on the counter for an hour or two before serving.

When To Serve Hot and Sweet Dipping Sauce

This sauce is the perfect accompaniment for our Vegetarian Steamed Dumplings, but it’s also really good with our Asian Fried Shrimp Balls.

It’s also fantastic served with grilled meats or broiled fish…but with dumplings? Oh, man.

Just wait until you dunk that first dumpling into this amazing sauce and take that first bite. Incredible!

Ready to make the best dipping sauce this side of Shanghai? 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 colorful Asian bowl filled with hot and sweet dipping sauce next to several scallions.

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Hot and Sweet Dipping Sauce

This Hot and Sweet Dipping Sauce has just enough heat to make it feel good. If you want it extra spicy, add another teaspoon of the chili sauce. If less spice, then go with just ½ teaspoon of the chili sauce. This is a perfect sauce for dumplings, fried shrimp balls, and grilled meats and fish.

Prep Time5

Cook Time6

Total Time11

Course: Condiment

Cuisine: asian

Servings:

Calories: 20kcal

Author: Kris Longwell

Equipment

Small saucepan/skillet

Ingredients

2 tablespoon soy sauce
½ teaspoon corn starch
¼ cup vegetable broth
1 tablespoon fish sauce
1 teaspoon chili sauce of more, for added heat
2 scallions thinly sliced
1 lime squeezed, about 1 tbsp
2 tablespoon brown sugar light or dark

Instructions

Place the soy sauce in a small bowl and stir in the cornstarch until dissolved. Set aside.
In a small saucepan over medium heat, add the remaining ingredients and bring to a boil then reduce the heat so the sauce is simmering.
Transfer the soy/cornstarch mixture into the pan, stirring frequently. Cook until slightly thickened, about 2 more minutes. Serve warm or at room temperature.

Video

Notes

Low-sodium soy sauce is a perfectly good substitute for regular soy sauce.

Fish sauce can be found in the Asian section of many well-stocked supermarkets or definitely at Asian markets. It can also be ordered online (see blog post for the link). The fish sauce adds a wonderful depth to the sauce and we don't recommend skipping, if possible!

The sauce can be made up to 48 hours in advance. If serving warm, reheat gently over medium heat. We don't recommend serving it chilled. Room temp is great, just let it sit out for an hour or two before serving.

Great with dumplings!

Nutrition

Lobster Tail

February 9, 2021 by Kris Longwell 7 Comments

There are few culinary dishes that conjure the kind of excitement that these beautiful crustaceans do.

Nothing spells “special occasion” much more than this. Incredibly simple to prepare and over-the-top in deliciousness. For an unforgettable surf and turf meal, serve them alongside our Filet Mignon with Bordelaise Sauce. Epic and all easy to prepare!

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

How To Cook Lobster Tail

Cooking lobster tails is actually much easier than you might think.

For a beautiful presentation, we remove the meat from the tail, baste them, and then broil until perfectly cooked.

Tips On Buying Lobster Tails

Lobster tails are less expensive than buying a whole lobster, but, you’re still going to spend more than you would on say, a hamburger.

But this is a special occasion, right? Let’s just say any time you have a broiled lobster tail, it’s going to be a special occasion.

EXPERT TIP: When buying lobster tails, make sure you head to a respectable fish market or seafood monger. Coldwater lobster, in our opinion, is always going to be a better choice. They grow more slowly, and their flesh is typically firmer and just more delicious. Of course, coldwater lobster costs a little more, but those extra bucks are so worth it.

Our lobsters came off the coast of Canada. The black spots usually mean they come from cold water areas. This is good.

How To Remove the Lobster Meat

As mentioned, we think removing the bulk of the meat in the tail and placing it on top of the shell not only is impressive in presentation, but it also makes eating the lobster so much easier!

First, get a nice sturdy pair of kitchen shears, and cut through the top of the tail, right down the middle until you reach the small fins at the end of the tail.

Next, pry the tail open and use your hands to pull the meat from the tail out of the cavity.

EXPERT TIP: It may feel like the meat is going to get mangled as you are digging it out. Don’t worry, if the lobster is a quality one, the flesh will stay together. Simply place the piece of meat on top of the tail. When eating the cooked lobster, there is often even more meat that can be found at the very end of the tail that you might have missed initially.

There are several ways to cook lobster tails. Grilling is great, but we think the best way to cook lobster tail is to hit it with high heat under your broiler.

First, you’re going to want to baste the exposed lobster meat with garlic butter with smoked paprika. A few sprinkles of salt and pepper are the finishing touch before going under the broiler.

Liberally brush the butter mixture all over the lobster meat. The paprika will give it a slightly reddish hue, but this is what you want.

How To Make the Best Drawn Butter

Lobster is amazing on its own, no doubt.

But drawn butter with hints of garlic and lemon makes every single bite of the cooked lobster a taste sensation.

EXPERT TIP: Some cooks prefer clarified butter when serving with cooked lobster, others don’t. Clarified butter is butter that has been melted with the tiny solid bits skimmed from the surface. We don’t think this is necessary. We use a garlic press to add a couple of cloves of garlic, along with the juice from half of a lemon. Add ¼ teaspoon of salt, and let simmer until aromatic. Heavenly.

Now, it’s time to cook the lobsters!

Place the prepared lobsters on a baking sheet.

EXPERT TIP: Before you turn your broiler on HIGH, you’ll want to measure (or at least eyeball) the distance from the broiler to where the tops of the lobsters are. You’ll need about 5 to 6 inches between the heating element and the top of the meat on the lobster. For us, this means we place the oven rack on the 2nd to the lowest level. You’ll want to cook the lobsters for about 1 minute per ounce. Our lobsters are 8 ounces, so we cooked them for just under 8 minutes. They are ready once the meat is opaque and very white.

When To Serve Lobster Tails

These lobster tails are a celebration of culinary excellence.

We love serving them for special occasions such as Valentine’s Day, anniversaries, or a birthday dinner feast.

But as you can see, they are so simple to prepare, they are great anytime you’re in the mood for an extra special meal.

We went with ½-pound lobsters from Canada, so they are practically a meal all by themselves.

As mentioned, they are also divine when paired with a steak like our filet mignon, or wagyu chuck short ribs.

A final squirt of fresh lemon is all that’s needed before digging in!

A wonderful crisp white wine, such as a nice Pinot Grigio or Chardonnay pairs beautifully with the lobster tails.

Folks, seek out good-quality lobster tails and treat you and that special person in your life to a meal he/she won’t soon forget.

And that garlic butter sauce? Simply the best.

Ready for the best lobster tails this side of the great state of Maine? Go for it!

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

Two fully cooked lobster tails with meat on top of the lobster tail, all sitting on a platter next to lemon wedges and melted butter.

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5 from 3 votes

Broiled Lobster Tail

Lobster tails are truly a celebration of culinary greatness. They require very little preparation, but the results are beyond delicious and the presentation is gorgeous. Seek out coldwater lobster tails as they are firmer and the most succulent.

Prep Time12

Cook Time15

Total Time27

Course: Entree

Cuisine: American

Servings:

Calories: 215kcal

Author: Kris Longwell

Equipment

Kitchen shears and baking sheet

Ingredients

4 6 oz. lobster tails from coldwater regions, preferably
Kosher salt and black pepper
1 tablespoon parsley fresh, chopped, for garnish

FOR BASTING THE LOBSTER MEAT

2 tablespoon unsalted butter
2 cloves garlic
½ lemon freshly squeezed
½ teaspoon smoked paprika
¼ teaspoon Kosher salt

FOR THE BUTTER DIPPING SAUCE

6 tablespoon unsalted butter
2 cloves garlic
½ lemon freshly squeezed
¼ teaspoon salt

Instructions

Use a pair of kitchen shears to cut down the middle of the back of each tail, until just before you reach the fins at the end of the tail. Use your hands to pry open the shell and pry the meat out of the cavity. Press the opened tail back together and set the meat on top.
Meanwhile, melt the 2 tablespoon of butter in a small saucepan over medium heat. Use a garlic press (or mince the garlic) to add the 2 cloves of garlic to the butter. Simmer until aromatic, about 30 to 60 seconds. Stir in the lemon juice, smoked paprika, and salt. Turn off the heat.
Place the prepared lobsters on a baking sheet. Use a brush to apply the butter mixture all over the tops of the lobster. Sprinkle the meat on each of the lobsters with a little salt and pepper.
Turner your broiler onto HIGH.
Make the dipping sauce by melting the 6 tablespoon unsalted butter in a small saucepan over medium heat. Press the two garlic cloves into the butter and simmer until aromatic, about 30 to 60 seconds. Squeeze in the juice from half of a lemon and stir in the salt. Remove from heat and transfer to serving bowls.
Place the lobsters into the oven so the top of the lobster meat is 5 to 6 inches from the heating element of the broiler. Broil for about 1 minute per 1 ounce of the lobster (example: a 6 oz lobster tail should roast for about 6 minutes).
Remove from oven and carefully transfer each lobster to a dinner plate (or all of them onto a platter) and serve with butter dipping sauce, lemon wedges, and sprinkled with the chopped parsley.

Video

Notes

Fresh lobster is always best, however, you can use frozen lobster tails with no problem. Allow them to thaw in the fridge overnight and then proceed with the recipe as written.

We prefer coldwater lobster from the Northern U.S. or Canada, but Floridian and Caribbean lobsters are delicious, too. Dark spots on the skin usually mean they are from coldwater regions.

The butter basting mixture and the butter dipping sauce can all be made several hours in advance, however, you will need to reheat each of them once they have slightly hardened.

Before you turn your broiler on, place the baking sheet with the prepared lobsters in your oven. The tops of the meat should be 5 to 6 inches from the heating element. You may need to adjust the oven racks to find the optimal spacing.

Be sure to check the very end of the tail before you throw anything away. You'll probably discover another bounty of meat at the very end of the tail, just before the small fins.

Cooked lobster meat can be frozen for up to 1 month.

Nutrition

Wagyu Chuck Short Ribs (Boneless)

February 7, 2021 by Kris Longwell 2 Comments

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

If you love amazing smoked BBQ, then you need to look no further. You’re about to be introduced to beef that has been taken to culinary genius.

We are over-the-moon excited to have partnered with acclaimed chefs Jimmy Schmidt and Brian Recor, the masterminds behind Lucky’s Noble Fire + Smoke, to share with you some of the most amazing beef you will ever try in your life. And you don’t have to do much more than turn on your oven (real low) to prepare these extraordinary Wagyu chuck beef short ribs.

Sadly, like so many businesses, especially in the restaurant industry, Lucky’s fell victim to the unrelenting devastation of Covid-19 and had to close their doors in 2020. Construction was even halted on locations being built in Louisiana, Texas, and Las Vegas. Ever the visionary, Chef Schmidt and his core team are able to still offer their incredible Wagyu beef products to the public. We encourage you to consider not only supporting this innovative business – but also getting your hands on some of the best (if not THE BEST), Wagyu beef in the world.

The Best of the Best

Lucky’s Wagyu beef chuck short ribs are boneless and come primarily from the chuck portion of the steer, but they may include Short Ribs as they extend into the Short Plate Region.

What does this mean? Lucky’s Wagyu Chuck Short Ribs are extremely well marbled with a thinner fat cap than the Short Plate Short Ribs.

Schmidt, a James Beard award-winning chef, ensures the ribs are smoked nice and slow with a secret ancient red spice cure that completes the protein molecule thus trapping in more flavor, more nutrition, and the beautiful red color.

Serve at Home with Ease

Let Chefs Jimmy, Brian, and their esteemed culinary team do all the heavy lifting for you.

Once you place an order for these exceptional ribs, they are flash-frozen and are sent to you via expedited delivery.

You’ll receive 1 to 2 jumbo packages of ribs that are flawlessly vacuum-packed and will be frozen, or partially frozen. Each cut of boneless ribs easily feeds 2 to 4 people.

EXPERT TIP: Once you unpack your ribs, you have several options: Either place the ribs into your freezer to hold until you are ready to cook. No need for further wrapping. Or, you can place the ribs in your fridge to defrost, allowing 24 hours or so to be thawed to cook. Or, for a quicker thaw, you can place the ribs in a large bowl or pot of cold water in your sink at room temperature. It takes about 30 minutes per pound to defrost with this method.

Now, here’s something to remember: You need time to heat these in a very low-temp oven. A lot of time.

We’re talking 12 to 15 hours. But no big deal, right?

Place them in the oven in the morning, and you’ll have the best ribs on the planet that evening.

What Makes These Wagyu Chuck Short Ribs So Special?

It all starts with the Lucky Noble’s Wagyu beef. Unmatched with incredible flavor and marbling. Wagyu, by the way, is higher in Omega fatty acids, which are the good ones! So, there’s that, and then, of course, an ingenious process.

First comes the cure, the secret blend of Lucky’s Famous Red Spices with all the fixings that takes the wonderful Wagyu Beef to the next world of flavor sensation that everyone loves.

Next comes the low and slow hickory wood smoke. The Wagyu cured cuts are hung to expose all surfaces to the subtle scent of the flavorful smoke, for hours and hours. Gently merging the rich flavors of the Red Spice Cure surrounded by wisps of Hickory Smoke.

Finally, and this is where YOU step in…the slow-and-low cooking for 12 to 24 hours that produces rich Umami flavor and silky fork tenderness. By the way,

EXPERT TIP: Be sure to not remove the ribs from the packaging. You can remove the labeling if you prefer, but even that’s not necessary. Once you remove the ribs (still in the package), you’ll see beautiful juice that has collected in the bag and around the ribs. The ribs will be a beautiful bright red color, which comes from the incredible red spice cure.

As mentioned, you’ll see a lot of juice that has collected in the bag during the slow-cooking process.

This is loaded with flavor and we’ll show you how to make an easy (but super delicious) au jus sauce in just a moment.

Hold the ribs (in the package) over a medium-sized bowl, and use a knife to puncture a hole in the wrapper. Allow the juice to empty in the bowl and set aside.

Before you make the quick and easy au jus sauce, you’ll want to keep the ribs warm by placing them on a cutting board and loosely tenting with a piece of foil.

Take note of the beautiful red color of the ribs.

Once you cut open the vacuum-packed bag, just wait for the incredible smokey Wagyu smell to envelop your senses. Heavenly!

How To Make Au Jus

These ribs are simply divine by themselves.

But even perfection can be made better with a little sauce. Right? Bring on the au jus with Wagyu beef drippings. Yes, please!

EXPERT TIP: In a large saucepan, heat ¼ cup of red wine and 1 tablespoon of Worcestershire sauce. Stir in the collected juices and ½ cup of beef stock. Simmer until reduced in half, about 10 minutes.

Ladies and gentlemen, once you slice into the short ribs, you’ll understand our excitement.

Unbelievably tender and juicy.

And just wait for that first bite.

How To Get Lucky’s Noble Wagyu Chuck Short Ribs Delivered To You

Getting these ribs delivered directly to your home couldn’t be easier. Simply click here and place your order.

DISCOUNT FOR OUR READERS: Enter ‘LOON‘ in the Promo Code box and get $10.00 off your order, plus FREE shipping! (Includes Expedited Delivery).

NOTE: Currently, Lucky’s Noble Wagyu Chuck Short Ribs can only be shipped to addresses in the continental United States.

We place a couple of strips of the short ribs over our incredible Mashed Cauliflower with Roasted Garlic and then a drizzle of the au jus sauce over the top. Epic.

Talk about a show-stopper of a ‘special occasion’ meal.

Perfect for a romantic Valentine’s feast. In addition to the mashed cauliflower with roasted garlic, we serve these phenomenal ribs with a lovely red wine, such as Boudreaux or Pinot Noir. For dessert, Chocolate Ganash Mousse Cake is the perfect ending to a unmatched celebration of culinary excellence.

Folks, we wouldn’t steer you wrong with these beef ribs. Get it? Seriously though, with one bite, you’re likely to proclaim: “Holy Cow! That is AMAZING beef!”

Ready to make one of the most unforgettable ‘special occasion’ meals 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!

Two slices of Wagyu chuck short ribs that are stacked on top of mashed cauliflower all on a white dinner plate.

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Wagyu Chuck Short Ribs

These ribs are nothing short of incredible. Be sure to plan ahead as they need about 12 hours for low-and-slow cooking. Save the juices to make the au jus!

Prep Time5

Cook Time12

Au jus cooking10

Total Time12 15

Course: Entree

Cuisine: American

Servings:

Calories: 805kcal

Author: Kris Longwell

Equipment

Low-temp oven (165 - 170°F) and a baking sheet

Ingredients

4 lbs boneless short ribs boneless

For the Au Jus

Juice from the cooked short ribs
¼ cup red wine
1 tablespoon Worcestershire sauce
½ cup beef stock

Instructions

Slow-Cook the Boneless Short Ribs

Preheat oven to 165°F or 170°F (some ovens can't hold heat below 170°F).
Place short ribs, still in the package, on a baking sheet. Bake, uninterrupted, for 12 hours.
Remove from oven. Hold the ribs over a medium-sized bowl and puncture the bag in order to allow the juices to flow into the bowl. Set aside.

Make the Au Jus

Take the short ribs from the package and loosely cover with foil while you quickly prepare the au jus.
In a large saucepan, heat the wine and Worcestershire over medium heat and bring to a simmer. Add the reserved short ribs juice and the beef stock. Simmer on medium-high until reduced by nearly in half, about 10 minutes.
Slice the short ribs into 1-inch strips and serve with au jus on the side.

Video

Notes

The ribs need a minimum of 12 hours in the low-temperature oven. However, they can be kept in the low-temp oven for up to 15 hours.

The ribs can be reheated in a 350°F oven for 15 to 20 minutes.

We recommend cutting the cut of meat into 1 to 2-inch slices. We love serving them atop our mashed cauliflower with roasted garlic with the au just sauce drizzled over the top.

See Blog Post for storing the short ribs once delivered.

Nutrition

Mashed Cauliflower with Roasted Garlic

February 5, 2021 by Kris Longwell 2 Comments

If you’re looking for a new side dish with a trusted, nutritional vegetable we all love (cauliflower!) that happens to be delicious, then you’re at the right place!

This cauliflower dish is incredibly loaded with flavor and it’s very similar to mashed potatoes, without the starch. Although it is a lot like mashed spuds, it still has its own unique and wonderful taste. This is wonderful served with Honey Bourbon Baked Ham!

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

How To Make Mashed Cauliflower with Roasted Garlic

This dish is really surprisingly easy to put together.

There is just a little prep work and then the rest is a snap.

How To Roast Garlic

Roasting garlic has to be one of the simplest culinary creations of all time.

As the head of garlic gently roasts in a 350°F oven, the cloves are transformed into a buttery, milder garlic smear that is incredible.

EXPERT TIP: All you need to do is very carefully cut away the top of a head of garlic. Don’t worry if you don’t cut the tops off of every single clove. And don’t worry if some, or even most, of the cloves fall off. Place them all in a square piece of foil, squirt a little olive oil over them, wrap it up, and bake in the oven at 350°F for 1 hour.

How To Cut Up a Head of Cauliflower

Cutting up a head of cauliflower is very similar to cutting up a head of broccoli. By the way, cauliflower is loaded with nutritional value…read more about that here.

Very carefully, and slowly, cut away the core with a nice sharp, large knife.

IMPORTANT NOTE: ALWAYS keep the blade of the knife pointing away from your hand(s). You can also cut the cauliflower down the middle, and then start cutting away the core. Then, use your hands, or the help of your knife, to cut the cauliflower into small to medium-sized florets.

Now, it’s time to steam the cut cauliflower.

We love using our bamboo steamer, but any method you have for steaming will work perfectly.

You can even steam them in a pot with a small rack at the bottom and about 1 cup of water. Cover and steam over medium heat for about 20 to 25 minutes, or until soft.

Building Layers of Flavor

For ease, we place the steamed cauliflower into our large food processor. But you can also mash the mixture in a mixer, with a hand mixer, or even a wooden spoon and a good amount of elbow grease.

After the garlic has cooled enough for you to handle, use your fingers to squeeze the roasted garlic from the skins onto the steamed cauliflower.

EXPER TIP: The roasted garlic taste is not overpowering, however, if you make the mashed cauliflower a couple of days in advance, we do find that the garlic taste becomes a little more pronounced as it sits in the fridge.

Next, come the unsalted butter and the Parmesan cheese.

Then the broth. We use vegetable broth, but you could use chicken broth if you prefer. We find ¾ cup of broth makes the perfect consistency of the mashed cauliflower. But, pour some in, mash or purée, and then test consistency. Depending on how thin, or thick, you like your mash, will depend on how much broth you add.

Our Mashed Cauliflower with Roasted Garlic is great for the Keto diet. To make the dish vegan, simply use almond butter in place of the butter and Parmesan cheese.

When To Serve Mashed Cauliflower with Roasted Garlic

You can serve this dish as a substitute for any time you would be serving mashed potatoes.

It’s perfect for feasts, such as Thanksgiving, but it’s also so simple to prepare, it makes a wonderful side dish for a busy weeknight meal. Another amazing dish starring this versatile vegetable is our Roasted Butter Cauliflower.

It also makes a wonderful complement to luxurious dishes such as Wagyu Smoked Beef Short Ribs (recipe to come). Just make a bed of the cauliflower on the plate, and then place the ribs over the top. Sublime.

No matter how you serve it, folks will be going back for more and more, it’s really that delicious.

This dish is unique and beautiful in presentation.

But more than anything, it’s just so flavorful and goes with many main dishes.

Aren’t you craving a bite right now?

Ready to make one of the most uniquely delicious side dishes 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 white bowl filled with mashed cauliflower and roasted garlic with a pad of butter melting on top, all sitting next to a blue napkin and gold spoon.

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Mashed Cauliflower with Roasted Garlic

Mashed Cauliflower with Roasted Garlic is absolutely incredible. Serve this and your guests will swear that it's the best mashed potatoes they've ever had! So good!

Prep Time10

Cook Time1 20

Total Time1 30

Course: Side Dish

Cuisine: American

Servings: people

Calories: 210kcal

Author: Kris Longwell

Equipment

Steamer

Ingredients

1 head garlic cut the end off
1 tablespoon olive oil
2 heads cauliflower cored and cut into medium florets, about 8 cups
4 tablespoon unsalted butter ½ stick
¾ cup vegetable broth or chicken broth/stock
1 cup Parmesan cheese grated
1 tablespoon Kosher salt
1 teaspoon black pepper ground
¼ teaspoon cayenne optional
1 tablespoon chives chopped, for garnish

Instructions

Make the Roasted Garlic

Preheat oven to 350°F.
Place cut garlic in foil and drizzle oil over the top. Wrap completely in foil and place in the preheated oven. Cook for 1 hour. Let cool enough to handle (can be made 1 day in advance).

Make the Mashed Cauliflower

Steam the chopped cauliflower for about 20 to 25 minutes, until very soft.
Place the steamed cauliflower into a large food processor or mixer. Squeeze the garlic from the skins onto the cauliflower. Add the butter, Parmesan cheese, broth, cayenne (if using), salt, and pepper. Puree, or mix, until very smooth, about 15 to 25 seconds.
Add the puréed cauliflower to the serving dish and garnish with a slice of butter and chopped chives.

Video

Notes

The roasted garlic can be made up to 2 days in advance. Squeeze the roasted garlic from the skins of each clove and place in an air-tight container and keep in the fridge until ready to use.

You can use bagged pre-cut cauliflower found in the produce section. We don't recommend frozen cauliflower because the texture will be a little too soupy, but the taste will still be good, just we feel the texture won't be right.

You'll need about 8 to 10 cups of florets, this usually comes from 2 medium-sized heads of cauliflower.

The mashed cauliflower can be made up to 1 day in advance, and then gently reheated on the stove over medium-low heat. We have found that when made in advance, or when reheating leftovers, the roasted garlic taste becomes somewhat more pronounced.

To make this completely vegan, use almond butter in place of the butter and Parmesan cheese.

Nutrition

POST UPDATE: This recipe was originally published in June 2014, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in February 2021!

Incredible Baked Clam Dip

February 3, 2021 by Kris Longwell 29 Comments

This warm appetizer is such a delicious dish to serve and is always a big hit.

Old-fashioned clam dip is wonderful when served for parties or special occasions. It’s always such a crowd-pleasing appetizer and one of the first things to go when served. And it’s so easy to prepare and can be made in advance of baking!

How To Make Baked Clam Dip

This is one of those party dips that is huge on taste and texture, but so simple to prepare.

We love serving it piping hot with lightly toasted baguette slices and cut veggies, such as celery.

The Ingredients You Will Need

We start by sautéing some veggies.

Chopped onion, red bell peppers, and celery add a depth of flavor, as well as beautiful color.

Sauté until just soft and translucent, about 5 to 8 minutes.

What Clams Are Best for Baked Clam Dip?

You definitely don’t need to break the bank when selecting the clams for this dish.

We’ve tried a wide variety, from fresh to canned, from expensive to affordable. Go with the canned variety at the supermarket, and you’ll be in good shape.

EXPERT TIP: You can find canned clams in the same area that you find canned tuna fish in your local market. We go with three 6.5-oz cans, and be sure to transfer the clams along with the juice to the pan.

Freshly squeezed lemon juice (about 2 tablespoons) and 1 tablespoon of your favorite hot sauce round out the flavors.

Don’t worry, the hot sauce does not make the dip spicy at all. The hot sauce and lemon juice add a little acid and just a ‘zip’ to match perfectly against the clams.

EXPERT TIP: For the bread crumbs, we love the texture of Panko bread crumbs, which are a little more substantial than standard breadcrumbs. We even love using Italian-style Panko bread crumbs. But whatever your favorite types of breadcrumbs will work just fine. You’ll need 2 cups of them. Just mix them right into the skillet with the clams and vegetables. The addition of ¼ cup of grated Parmesan mixed into the party is optional, but delicious!

When and How to Serve

There is just something extra enticing (and a little nostalgic) about this dish. Baking clams is a tried and true method for preparing this delicious shellfish.

It’s perfect for game day snacking or an appetizer before a wonderful dinner party. But, guests always comment that the dip is really delicious, and it’s not fishy tasting AT ALL!

EXPERT TIP: You can easily prepare the baked clam dip in advance. Do all the steps right up to placing it in the oven to bake. We love to slice a couple of baguettes and then toast them with a little butter or olive oil brushed on the tops. If serving to guests, we suggest also including cut vegetables, such as celery or bell pepper strips, which are great for scooping. Buttery crackers are wonderful, too.

This dip is the quintessential party dip. We had one guest tell us that the taste is like the topping of baked clams. We 100% agree!

Speaking of baked clams, if you love this recipe, you’ll most likely love our incredible Baked Clams!

But in the meantime, you really should whip up a batch of this appetizer.

Ready to make the best clam dip recipe 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 hand using a slice of toasted baguette to scoop up a helping of baked clam dip.

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5 from 4 votes

Baked Clam Dip

This incredible baked clam dip is like dipping into a giant baked clam with all the yummy toppings. Buttery with veggies, clams, with a hint of citrus and hot sauce. So good.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer

Cuisine: American

Servings: people

Calories: 159kcal

Author: Kris Longwell

Equipment

8"x10" baking dish

Ingredients

6 tablespoon unsalted butter ¾ stick
1 cup onion chopped
1 red bell pepper seeded and chopped
1 cup celery chopped
2 cloves garlic minced
1 whole lemon juiced, about 2 tbsps
3 6.5 oz. cans clams chopped, with juice
1 tablespoon hot sauce ie, Tobasco of Krytsals
½ teaspoon Kosher salt
2 cups bread crumbs Italian-style Panko crumbs are great!
¼ cup Parmesan cheese grated, optional

Instructions

Preheat oven to 350°F.
Melt butter in a large skillet over medium-high heat. Add onion, pepper, celery, and garlic. Cook until tender, about 10 minutes
6 tablespoon unsalted butter, 1 cup onion, 1 red bell pepper, 1 cup celery, 2 cloves garlic
Add lemon juice, clams (with juice), hot sauce, and salt
1 whole lemon, 3 6.5 oz. cans clams, 1 tablespoon hot sauce, ½ teaspoon Kosher salt
Take off the heat and add the bread crumbs and Parmesan cheese (if using)¼
2 cups bread crumbs, ¼ cup Parmesan cheese
Put into a greased medium-sized casserole dish (8"x11" works well).
Bake for 25 minutes.
Remove from the oven and turn on the broiler
Add the dish back in and broil for about 3 minutes...until lightly browned on top (keep an eye on this...will brown quickly).
Serve with warm bread slices or crackers.

Video

Notes

No need to get expensive clams for this dip. Canned clams (with juice) can be found in the area of your supermarket where canned tuna fish is sold. You'll need three 6.5 oz cans (don't drain!).

The tablespoon of hot sauce does not add much spice to the dish. Just a little zest.

We often add ¼ cup of grated Parmesan cheese when we stir in the bread crumbs. Not 100% necessary, but really delicious!

We love using Italian-style Panko bread crumbs, but any type will work just fine. You'll need a total of 2 cups.

The dip can be made up to 24 hours in advance before baking. Keep in the fridge, covered with plastic wrap or foil.

Be careful when placing the cooked dip under the broiler to slightly brown the top. Broilers vary, so keep an eye on the dish and be sure it doesn't get too browned or burned.

We serve the dip with pieces of warmed bruschetta or sliced baguettes that we have toasted with a little olive oil or butter. It's also great with Town House crackers and cut veggies.

The cooked dip will keep in the fridge for up to 1 week.

Nutrition

POST UPDATE: The recipe was originally published in November 2015, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in February 2021!

Beef Bourguignon

January 31, 2021 by Kris Longwell 16 Comments

There is nothing much better than French cuisine. And homemade French food? Très Magnifique!

Slow-cooking the beef in red wine is incredible. No need to splurge on an expensive piece of beef…the slow-cooking ensures a cut such as beef chuck will be fork tender. It’s just so classic French cuisine, and so very good. Go for it. Tres bon!

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

How To Make Authentic Beef Bourguignon

It may seem daunting to try and make such a classic French dish at home.

But trust us, this recipe is foolproof and the results are spectacular!

Choosing the Right Beef

After you’ve cooked up your bacon, it’s time to sear the beef.

You DO NOT need to buy an expensive cut of beef for this dish. We recommend going with a chuck roast. Cut away the fat and cut into 1-inch pieces.

EXPERT TIP: After you’ve cooked the bacon, just toss the beef pieces that have been seasoned with salt and pepper into the pot with the grease from the bacon that has rendered. Building the flavor profile has begun!

Now, it’s time to cook the vegetables.

Carrots and onions are classic veggies in authentic beef bourguignon.

Gently simmer them until they are nice and tender.

How To Flambé

This next step is not 100% necessary, but the depth of flavor that it adds is wonderful.

EXPERT TIP: When you add the cognac to the pot, be sure to stand back because it may ignite. If it doesn’t, you’ll need to very carefully light the liquid, preferably with a long match stick. This technique is called flambé and cooks off the alcohol, but flavor the sauce deeply.

Remember…stand back when lighting the Cognac!

Choosing the Right Wine

You really can’t go wrong when choosing a wine for beef bourguignon.

However, we highly recommend going with a beautiful French wine.

Our favorite is a French Burgundy, or Bourdeaux, or Cotes du Rhone.

At this point, it’s time to cover the pot with a tight-fitting lid and place it in your oven that has been preheated to 300°F.

Slow-cooking for 3 hours will make the beef melt in your mouth tender and allow the ingredients to meld into pure French culinary perfection.

EXPERT TIP: We use good ole white button mushrooms for the dish. All the components of this dish are best when they are kind of chunky. For the mushrooms, you can slice them, quarter them, or leave them whole before sautéing them.

A French Technique For Thickening

So, now it’s time to slightly thicken the sauce.

We love using a tried and true French technique which is called Buerre Manié.

EXPERT TIP: In a small bowl, add 2 tablespoons of softened butter and then 3 tablespoons of all-purpose flour. Use a fork to work the flour into the butter. Keep working it, and eventually, a large spoon may help, too. Once it’s fully mixed, add it to the beef bourguignon.

Beef bourguignon is wonderful by itself, but we love it served with buttered egg noodles.

To make buttered noodles, simply boil extra-wide egg noodles in a pot of salted water.

Toss in a bowl with 3 tablespoon of butter and a good pinch of salt.

When to Serve Beef Bourguignon

This dish is truly a show-stopper.

It makes enough to feed at least 8 to 10 hungry folks.

Make it and freeze some for future meals, or have an incredible French dinner party with friends and family.

Another amazing French classic is our Coq au Vin.

But in the meantime, you’ve just got to make this beef French classic dish.

The depth of flavor is phenomenal.

The beef is so tender it literally melts in your mouth.

And it’s classic French cuisine. In our books, just the best.

Ready to make one of the most comforting and satisfying French dishes this side of Paris? Go for it!

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

A white bowl filled with beef bourguignon and buttered egg noodles.

Print Recipe

5 from 1 vote

Beef Bourguignon

This beef bourguignon is the real deal. Brings beef stew to heights you can only imagine. Make this and you will be so happy. So incredibly delicious. Tres bon!

Prep Time20

Cook Time3

Total Time3 20

Course: French

Cuisine: French

Servings: people

Calories: 749kcal

Author: Kris Longwell

Equipment

Dutch oven, or large sturdy pot or skillet.

Ingredients

1 tablespoon olive oil
8 oz applewood smoked bacon or salt pork, diced
2½ lbs beef chuck or sirloin, cut into 1-inch pieces
Kosher salt and ground black pepper
3 large carrots about 3 large carrots, cut into 1-inch pieces
2 yellow onions sliced, and roughly chopped
2 cloves garlic minced
½ cup Cognac
1 bottle red wine dry, such as Cote du Rhone or Pinot Noir
2 cups beef stock
1 tablespoon tomato paste
1 teaspoon thyme fresh
4 tablespoon unsalted butter room temp, divided
3 tablespoon all-purpose flour
1 cup pearl onions
1 lb mushrooms fresh, sliced

Instructions

Preheat oven to 300F.
Heat the olive oil in a Dutch oven over medium-high heat.
Add the bacon and cook for about 12 minutes, stirring often, until bacon becomes browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef with paper towels (this helps the beef brown in the skillet). Sprinkle the beef with salt and pepper.
In batches, in single layers, sear the beef in the hot oil for about 4 to 5 minutes, turning and browning on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Add the carrots and onions to the pot and cook for about 12 minutes, stirring often, until the onions have caramelized a bit. Add the garlic and cook for another minute.
Add the Cognac, stand back, and ignite with a match to burn off the alcohol (be careful!).
Place the meat and the bacon back into the pot with the juices.
Add the bottle of wine plus enough beef stock to cover the meat. Add the tomato paste, thyme, 2 tsps salt, and 1 teaspoon pepper. Bring to a simmer, cover the pot with a tight-fitting lid, and place in the oven for about 3 hours.
Meanwhile, sauté the mushrooms in 2 tablespoons of butter for 10 minutes until nice and browned.
Make a beurre manie by combining 2 tablespoons of the butter and the flour with a fork and then stir into the stew.
Add the onions and cooked mushrooms to the stew. Simmer the stew for 15 minutes
Serve with egg noodles, rice, or mashed potatoes...garnished with a little parsley.

Video

Notes

No need to buy an expensive piece of beef. We go with a 2 to 3 lb chuck roast and it becomes extremely tender. Cut away in excess fat before searing.

We recommed a nice French wine such as a Burgendy, Bourdeaux, or Cotes du Rhone.

The stew will keep in the fridge in an air-tight container with lid for up to 1 week and freezes beautifully for up to 2 months.

Nutrition

POST UPDATE: This recipe was originally published in October 2014, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in January 2021!

Italian Stuffed Shells

January 29, 2021 by The Loon 17 Comments

This is Italian comfort food at its best. No doubt about it.

We love this dish so much. Literally exploding with flavor and they come together and are on the table in about an hour! And going with chicken for the protein is healthier but still off-the-charts delicious. Perfect for weeknights, but also a wonderful dinner party dish, too. The homemade marinara puts it over the top and can be made well in advance.

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

How To Make Italian Stuffed Shells

We just can’t rave enough about this stuffed shells recipe.

Loaded with flavor and honestly so easy to prepare.

The Ingredients You Will Need

The components of this pasta dish are simple and straightforward.

There are so many different types of pasta, but we love large shells because they actually become the vessel for the sauce and cheese! We think chicken stuffed shells are so delicious, and healthier, too, but you could certainly go with pork. and have great flavor.

EXPERT TIP: Chicken Italian sausage can be often be found fresh in the meat department of many well-stocked supermarkets or from your local butcher. Make sure the chicken is uncooked (not cured, or cooked). If going with chicken or pork, simply use a knife to cut a strip down the side of the sausage link, and then remove the casing with your fingers and crumble the meat into your skillet.

Fresh herbs deeply round out the flavor of the meat mixture. We use a combination of fresh basil, parsley, and rosemary. If going with dried herbs, only use 1 teaspoon of each.

Choosing the Right Type of Cheese

Ricotta stuffed shells are a very popular no-meat version.

We absolutely love good creamy ricotta cheese, but why stop there?

EXPERT TIP: After mixing the ricotta cheese with an egg, we recommend mixing in 1 cup of grated Parmesan cheese and 1 cup of shredded mozzarella. We have tested our stuffed pasta shells with smoked mozzarella. The taste is really delicious, but distinct. If you want to try it, we suggest going with ½-cup smoked mozzarella and ½-cup whole-milk mozzarella. If you are a big fan of the smoked variety, go with smoked mozzarella!

It’s important to allow the meat mixture to cool before adding in the cheese mixture.

After the chicken filling is fully cooked, we recommend transferring it to a medium-sized bowl and place in the refrigerator while you’re making the cheese mixture.

EXPERT TIP: Both the meat and cheese mixtures can be made up to 24 hours in advance. If not making it in advance, allow the meat mixture to cool for at least 20 minutes in the fridge. Give it a stir every now and then to help expedite the cooling process.

How To Stuff the Shells

The jumbo shells can be cooked an hour in advance. Simply transfer them to a large bowl and gently coat them with about 1 tablespoon of olive oil.

This recipe will fill approximately 16 shells.

EXPERT TIP: Once the meat and cheese mixtures have been fully combined, simply use a large spoon to scoop the filling inside the shells. Use your fingers to help hold open the shell as you fill them. Compact the filling with your fingers or the back of the spoon. We like to pile it enough so the filling reaches about ½-inch above the top of the shell.

We strongly feel that homemade marinara puts this dish over top. Of course, a good-quality store-bought marinara sauce will work just fine, too.

You’ll need a layer of marinara in the bottom of the baking dish, and then about a tablespoon on top of each stuffed shell.

A sprinkle of grated parmesan is the perfect topping just before baking.

Baking is quick and easy.

Cover the shells loosely with foil and then place in your oven preheated to 400°F.

After 12 minutes of baking, remove the foil and bake for another 10 to 12 minutes, until the sauce is bubbly and the cheese on top has just started to brown ever-so-slightly.

When To Serve Italian Stuffed Shells

These stuffed shells with meat can be served as an appetizer or as an entree, although they are pretty filling, so we think they work best served as the main course.

We love them with a wonderful bottle of red, such as Cabernet, or Zinfandel. A loaf of crusty Italian bread is ideal.

And start things off with our wonderful Caesar salad! And then comes time for the star of the meal!

This dish is perfect for a busy weeknight meal, but also special enough for a wonderful dinner party.

And reheating them is so easy. Just place them back in a baking dish, cover them with foil, and reheat them in a 350°F oven for about 20 to 25 minutes, or until heated through.

With just one bite, you’ll understand why this has become a favorite dish in our Italian food rotation!

Ready to make some of the best Italian comfort food this side of Little Italy? Go for it!

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

An oval white baking dish filled with cooked Italian stuffed shells all sitting on a layer of marinara sauce.

Print Recipe

5 from 5 votes

Italian Stuffed Shells

These are amazing Italian stuffed shells. We love using a chicken Italian sausage for the meat, but you could also use standard pork Italian sausage, too, hot or sweet. These shells work as an appetizer or entree and reheat wonderfully the following day.

Prep Time20

Cook Time40

Total Time1

Course: Appetizer or Entree

Cuisine: Italian, Italian / American

Servings:

Calories: 528kcal

Author: Kris Longwell

Equipment

9"x13" baking dish

Ingredients

20 jumbo shells dried
4 tablespoon olive oil
1 cup onion chopped
1 cup green bell pepper seeded and chopped
1 cup celery chopped
2 cloves garlic minced
12 oz. chicken sausage Italian, casing removed, usually 3 links
1 tablespoon parsley fresh, chopped
1 tablespoon basil fresh, chopped
1 tablespoon rosemary fresh, chopped
Salt and pepper to taste
6 oz fresh Ricotta cheese
1 large egg
1 cup Parmesan cheese grated, plus more for sprinkling on top
1 cup mozzarella cheese whole milk, shredded
3 cups marinara sauce

Instructions

In a pot of boiling lightly salted water set over high heat, cook the pasta shells for 10 to 12 minutes, or until al dente. Drain and transfer the shells to a large bowl and toss with a tablespoon of olive. Set aside.
In a large saute pan, heat 3 tablespoon olive oil over medium heat. Add the chopped onion, bell pepper, and celery, and sauté, stirring frequently, until soft and lightly browned, about 5 minutes. Add the garlic and cook for another minute until aromatic.
Use a small knife to cut the casings off of the chicken sausage links. Use your fingers to crumble the sausage into the skillet with the cooked vegetables. Cook, stirring often, until the sausage is fully cooked, about 8 minutes more.
Stir in the parsley, basil, rosemary, 1 teaspoon salt, and ½ teaspoon black pepper. Remove from heat and transfer to a bowl. Place in the fridge to cool for about 15 to 20 minutes.
Preheat the oven to 400°F.
Place the ricotta into a medium-sized bowl and stir in the egg until smooth. Stir in the Parmesan and mozzarella cheeses. Mix until fully blended. Set aside.
Once the meat mixture has cooled somewhat, remove it from the refrigerator and stir in the cheese mixture until fully combined.
Spread about 2 cups of the marinara sauce in the bottom of a 9"x13" baking dish.
Using a spoon, fill the shells with as much stuffing as you can, about ¼ cup. Place the shells, stuffed side up, on the sauce. Ladle a little more marinara over the tops of the shells. Sprinkle Parmesan all over the tops of the stuffed shells.
Cover the casserole with aluminum foil and bake the shells for about 12 minutes.
Remove the foil and bake for another 10 minutes, or until the sauce is bubbling and the tops of the shells are slightly browned. Serve the shells with the remaining ½ cup of grated cheese on the side.

Video

Notes

Jumbo shells can be found in the dried pasta section of many well-stocked supermarkets. If you can't find jumbo shells, you can use lasagna noodles. Simply cook them according to package directions, and then lay them flat and spread a thin layer of the filling over them. Roll them up tight and bake them the same way you would the shells.

We recommend cooking at least 20 shells, you probably won't use all of them, but several of them may break during the cooking process, so it's good to have extra.

You can make your own Italian chicken sausage by combining 1 lb of ground chicken with 1 clove of minced garlic, 1 teaspoon each of dried parsley, basil, and oregano, and ½ teaspoon each of fennel, paprika, red pepper flakes, and salt.

Smoked mozzarella is a nice twist for this dish. It does have a pretty distinct taste, so taste it first. We sometimes go with ½ cup of smoked mozzarella and ½ cup of whole-milk mozzarella.

The meat mixture and cheese mixture can be made up to 24 hours in advance. The marinara can be made up to 5 days in advance, or frozen for up to 2 months.

Leftover shells are delicious! Place in a baking dish, cover with foil, and bake in an oven preheated to 350°F for about 20 minutes, or until heated through and bubbly.

The stuffed shells will keep in the fridge for up to 5 days and can be frozen for up to 1 month.

Nutrition

POST UPDATE: This recipe was originally published in August 2014, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in January 2021!

Pot Roast Sliders

January 26, 2021 by Kris Longwell 2 Comments

Pot Roast Sliders transform your leftover classic pot roast into irresistible mini-sandwiches. These sliders are an easy, flavorful way to enjoy classic comfort food with a tasty twist. Perfect for game-day grub or just an easy weeknight dinner!

A pot roast slider topped with melty Swiss cheese, caramelized onions, and a toasted slider bun resting on the side of the pot roast.

[feast_advanced_jump_to]

🧀 The Ingredients

Using leftover pot roast and gravy makes the ingredients for pot roast sliders simple, while the caramelized onions and melty Swiss cheese take them to the next level of flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for pot roast sliders on a white background including slider buns, Swiss cheese slices, butter, cooked pot roast, slices onions, and a bowl of brown gravy.

🍔 Substitutions and Variations

Leftovers – Leftover pot roast is tender and delicious. However, this will also work perfectly with leftover brisket, grilled pork tenderloin, or even roast turkey. If you don’t have leftovers, pick up some roast beef from your local deli, heat it in a skillet on the stove, and layer for amazing sliders!
Cheese – Swiss is wonderful. However, sliced Gruyere is heavenly, too. Sliced Gouda, white cheddar, or even mozzarella all make great substitutions. You really can’t go wrong! Even crumbled blue cheese is wonderful!
Toppings – Caramelized onions take about 40 minutes to make, but they can be made up to 24 hours in advance (just reheat on the stove). Sautéed mushrooms can be substituted, or added to the sliders.
Buns – Pick up sliders in the sliced bread section in most well-stocked supermarkets. You can also make full sandwiches of them on easy skillet dinner rolls, pretzel buns, or sliced white bread.

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

👩🏼‍🍳 How to Make Pot Roast Sliders

A large blue Dutch oven filled with dark caramelized onions with a wooden spatula stuck into the side.

Step 1: Melt the butter in a large pot over medium heat and sauté the onions until dark brown.

A person lifting up the bottom of a slider bun that has been toasted in a cast-iron skillet with three other slider buns being toasted cut-side down.

Step 2: Butter the slider buns and toast them in a hot skillet.

A person placing foil over a square white baking dish that is filled with pieces of fully cooked beef pot roast.

Step 3: Cut the roast into chunks, place in a baking dish, cover, and cook until heated through and juicy.

A person placing strips of Swiss cheese over the tops of pot roast that are resting on a the bottom half of a toasted slider bun.

Step 4: Place the bottom sliders on a baking pan, top with pieces of warmed pot roast, and then top with the cheese.

A person using a fork to place caramelized onions on top of a pot roast slider that has melty Swiss cheese on top of the meat.

Step 5: Bake at 350°F until cheese is melty. Remove from the oven and top with a mound of the caramelized onions.

A person raising a pot roast slider out of a small bowl filled with grown gravy.

Step 6: Serve at once with warm brown gravy on the side.

🍽️ How To Serve

These sliders are a great way to use up all of your leftover roast, especially if feeding a gathering of guests.
They are best served warm. You can prepare them up to 1 hour in advance. Place them on a large baking sheet, cover with foil, and keep warm in a 225°F oven until ready to serve.
For a wonderful spread, serve them alongside grilled hot wings, sausage-stuffed mushrooms, or fried pickles!

Expert Tip

If you don’t have leftover gravy, or you need to add to what you have, simply melt 2 tablespoons unsalted butter in a skillet and then stir in two tablespoons. Cook for 1 to 2 minutes, stirring frequently. Whisk in beef broth and stir until thickened to the desired consistency, usually about 3 to 5 minutes. Season to taste with salt and pepper.

🙋🏽‍♂️ Frequently Asked Questions

Can I use any type of leftover roast for Pot Roast Sliders?

Yes, leftover beef roast, such as pot roast, prime rib, or even brisket, works well for these sliders and adds great flavor.

How far in advance can I make the caramelized onions?

Caramelized onions can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. Reheat in a skillet over medium heat for assembling the sliders.

Can I prepare pot roast sliders ahead of time?

You can assemble the sliders ahead and refrigerate them, then bake (covered with foil) just before serving to melt the cheese and warm the filling perfectly.

Two rows of pot roast sliders on toasted slider buns with the cooked pot roast topped with Swiss cheese and caramelized onions.

😋 Other Comfort Sandwiches

Ready to take leftovers to the next level? Go for it!

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

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No ratings yet

Pot Roast Sliders

Pot Roast Sliders take yummy leftovers and elevate them to astronomical culinary heights! The caramelized onions can be made a couple of days in advance, and everything else comes together in a snap!

Prep Time10

Cook Time15

Making the caramelized onions40

Total Time1 5

Course: Appetizer or Entree

Cuisine: American

Servings:

Calories: 403kcal

Author: Kris Longwell

Ingredients

For the Caramelized Onions

2 tablespoon butter or vegetable oil
2 large onions peeled and sliced

For the Sliders

1 lb pot roast leftovers
Gravy leftover, heated, for dipping
8 buns dinner rolls, or slider buns
2 tablespoon unsalted butter softened
8 slices Swiss cheese

Instructions

Make the Caramelized Onions

Heat the oil over medium heat in a large saucepan/skillet. Add the onions and sauté until dark brown, stirring often. These can be made hours in advance.
2 tablespoon butter, 2 large onions

Prepare the Sliders

Preheat oven to 350°F.
Place the roast in a baking dish and cover with foil. Place in the oven until heated through, about 15 to 20 minutes. Meanwhile, place the gravy in a small saucepan and heat over low-medium heat.
1 lb pot roast, Gravy
If the onions were made in advance, transfer them to a small saucepan and heat them over low-medium heat.
Meanwhile, butter the cut side of the rolls/buns. Toast them by heating a skillet (cast-iron is great) over medium-high heat. Working in batches, place the rolls, butter-side down, in the hot skillet. Cook until toasted and nicely browned. Set aside.
8 buns, 2 tablespoon unsalted butter
Remove the roast from the oven and cut into 1 to 2-inch pieces. Place the bottom buns on a baking sheet. Top each with warm roast pieces and then top with slices of cheese (you may need to cut the cheese in half and then crisscross them over the meat). Place back into the oven until cheese melts, about 2 to 5 minutes.
8 slices Swiss cheese
Remove from the oven. Top with about 2 tablespoon of onions, and top with the remaining buns. Serve at once with warmed gravy on the side for dipping.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The caramelized onions can be made up to 2 to 3 days in advance. Just keep in an air-tight container in the fridge until ready to use. Reheat in a saucepan over medium heat.

If you don’t have any leftover gravy on hand, you can make a new batch by heating 2 tablespoon of oil (or butter or bacon grease) in a medium-sized saucepan/skillet. Once melted, add 2 heaping tablespoons of flour and stir until combined. It should resemble wet sand. If too dry, add a little more oil/butter. If too wet, add a little more flour. Whisk in 2 cups of beef broth and stir continuously until thickened. Season with salt and pepper.

Nutrition

Homemade Cinnamon Rolls

January 24, 2021 by Kris Longwell 12 Comments

If there was ever a food that brings me (Kris) back to my childhood, it would have to be these amazing rolls.

Grandma Longwell was an amazing cook and baker, and this recipe is in homage to her incredible self-taught skills. She never went by a written recipe, so all of her children and grandchildren who have tried to recreate them have sort of had to figure it out on their own. I’ve been working on this recipe for years, and I think she would approve.

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

How To Make Homemade Cinnamon Rolls

You may be thinking to yourself that making cinnamon rolls from scratch is just too much of a challenge.

Well, we’re here to tell you it’s definitely not!

Tips for Making the Perfect Dough

It should come as no surprise that the best cinnamon roll recipe is going to have the best dough technique.

Making the rolls that are light, fluffy, and loaded with flavor is honestly easier than you might think.

EXPERT TIP: We use our stand mixer with both the paddle attachment and the dough hook to make our dough. If you don’t have a stand mixer, simply mix together the dough ingredients until the dough just starts to form. Then lightly flour a cool surface and add the dough. Use the heel of your hand to kneed to the dough, turning it over on itself repeatedly. You’ll need to do this for about 15 to 20 minutes, but you will get a dough that is soft and ready to rise.

After the dough is ready, use a cooking spray or softened butter to grease a large bowl. Place the dough in it, turn it over to coat it with oil, cover it with plastic, and place it in a slightly warm, non-drafty area until doubled in size.

NOTE: You can make the dough the night before, too. If so, cover with plastic wrap and place in the fridge for up to 12 hours.

After your dough has doubled in size, then roll it out to a nice large rectangle, about 15 to 17 inches in length.

And then, start to build that amazing cinnamon roll filling.

EXPERT TIP: There are a couple of ways of adding the filling to the dough. Grandma would brush melted butter over the dough, and then add the sugars and cinnamon on top of that. Or, you could spread softened butter and then top with the sugars and spices. We found that when you roll the dough and then cut the rolls, a decent amount of the filling would fall out. Our fix? Mix together softened butter with the sugars and cinnamon, and then spread over the dough. Works perfectly!

How To Get Fluffy Cinnamon Rolls

Proofing is the process of allowing the yeast to do its work and cause the dough to rise.

We’ve proofed the dough in the bowl, either overnight in the refrigerator, or in a non-drafty, slightly warm area in your kitchen. Some ovens have a ‘Proof’ setting. Just make sure the oven is completely cool before utilizing this setting.

After you’ve rolled the dough up, jellyroll-style, and then cut the rolls out, you’ll need to place them in a greased 9″x”13″ pan (preferably metal) and let rise again, usually another 60 to 90 minutes.

EXPERT TIP: For this recipe, we use Instant Yeast (or Rapid Rise Yeast), but you can certainly use regular Active Dry Yeast. You’ll get the same results with either, you’ll just need to allow the Active Dry Yeast to proof a little longer than dough with Rapid Rise Yeast.

How To Make Cinnamon Roll Icing

After the rolls have nicely risen in the pan, it’s time to bake them for 20 minutes in an oven preheated to 350°F.

While the rolls are baking, it’s time to whip together the icing.

In a medium-sized bowl, add 2 cups of confectioners’ sugar (aka powdered, castor, or icing). Melt 4 tablespoons of unsalted butter and add it to the sugar along with 1 teaspoon of vanilla extract.

EXPERT TIP: You’ll want the consistency of the icing to be somewhat thick, yet easily pourable. We mix in the milk in increments of 1 tablespoon at a time, stirring all the while. We usually end up adding about 4 tbsps until we reach the right consistency. Let the rolls cool for about 5 to 10 minutes before icing them. Then, just drizzle the icing all over the rolls with a large spoon.

There is something truly magical about homemade cinnamon rolls.

Grandma also made amazing homemade kolaches, too. We also love making Orange Sweet Rolls. So good! And if you love these rolls, you will flip for our Homemade Monkey Bread!

But in the meantime, you’ve got to make a batch of these incredible pastries.

The Perfect Pastry for the Home Baker

These homemade rolls are not difficult to prepare if you follow these steps.

All you need is a little time.

And the results are truly transcendent. Aren’t you craving a cinnamon roll right about now?

Ready to make a batch of cinnamon rolls that every baking grandma would be proud of? 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 hand holding a spatula with a homemade cinnamon roll on it over a pan of the rolls.

Print Recipe

5 from 3 votes

Homemade Cinnamon Rolls

There isn't anything much more satisfying than smelling these incredible rolls as they gently bake in the oven. Be sure to let the dough rise sufficiently before rolling them out, and then again, once the rolls have been formed. This is critical to making perfectly fluffy and delicious cinnamon rolls! So delicious.

Prep Time15

Cook Time20

Proofing Time3 30

Total Time4 5

Course: Breakfast / Brunch

Cuisine: Breakfast

Servings: people

Calories: 780kcal

Author: Kris Longwell

Equipment

9"x13" baking pan, preferably metal

Ingredients

FOR THE DOUGH

1 cup whole milk lukewarm
½ cup sugar
5 tablespoon unsalted butter melted and cooled
3 large eggs
2½ teaspoon instant dry yeast rapid rise, or active dry yeast (see NOTES)
5 cups all-purpose flour
1 teaspoon salt

FOR THE FILLING

7 tablespoon unsalted butter
½ cup brown sugar dark or light
½ cup sugar
2 tablespoon cinnamon ground
1 teaspoon cardamom ground, optional

FOR THE ICING

2 cups confectioners' sugar aka: powdered or castor
4 tablespoon unsalted butter melted
4 tablespoon whole milk

Instructions

Add the lukewarm milk, sugar, cooled butter, eggs, and yeast in the bowl of a stand mixer. Mix everything together using the paddle attachment.
Add 4½ cups of flour and salt to the mixture. Mix on low just until a ball of dough has started to form. Use your hands to remove the dough from the paddle attachment. Remove the paddle and replace it with the dough hook. Mix (knead) on medium for 6 to 7 minutes until the dough is soft and does not stick to the bowl, adding the remaining ¼ cup of flour as needed.
Remove the dough from the bowl and smooth it into a ball with your hands. Spray a large bowl with cooking spray or softened butter. Place the dough in the bowl and turn it over a couple of times to coat it with oil. Cover with plastic wrap and place in a non-drafty, slightly warm area until doubled in size, usually about 2 hours. Or, place in the fridge overnight for at least 12 hours.
Remove the plastic wrap and dump the dough onto a cool surface that is lightly floured. Use a rolling pin to roll the dough into an approximate 10"x15" rectangle.
Meanwhile, place the softened butter (7 tbsp), the two sugars, and cinnamon in a medium-sized bowl. Use a hand mixer to mix until all ingredients are well incorporated. If not using immediately, place in the refrigerator until ready to use.
Use a butter knife to smear the butter/sugar/cinnamon mixture all over the dough, leaving about ½-inch around the edges.
Beginning on the long side of the rectangle, roll up the dough completely, and gently pinch the edges together to seal. Use a large, sharp knife to cut 12 rolls from the log.
Grease a 9"x13" baking dish (preferably metal) with cooking spray or softened butter. Place the rolls in the pan. Loosely cover with plastic wrap, and place in a non-drafty, slightly warm area until the rolls have nearly doubled in size, usually 60 to 90 minutes.
Preheat oven to 350°F.
Remove the plastic wrap and bake on the center rack for 20 minutes, or until the rolls are lightly browned on top and fully cooked. Remove from oven and let cool for about 10 minutes.
Use a large spoon to pour the icing over the warm rolls.

Video

Notes

In the video, you will notice we do not add salt to the dough. Salt is not 100% necessary, but we have found out (since filming) the addition of salt adds a small depth to the flavor profile.

If you don't have a stand mixer, then after mixing the dough ingredients together, transfer to a cool surface that has been lightly floured. Use the heel of your hand to kneed the dough, turning the dough over and on to itself, repeatedly, until a soft dough forms, about 15 to 20 minutes.

We use instant rise (or rapid rise) yeast when making cinnamon rolls, but regular active dry yeast works just as well, you will most likely need to allow the dough to rise a little longer.

Always be sure to check the date on the yeast package, it should not be more than a year old.

If making the dough the night before, simply place it in an oiled bowl, cover with plastic wrap, and store in the fridge until the next morning, or for up to 12 hours.

These rolls are still magnificent up to several days after baking them. We love to gently reheat them in the microwave.

Store the rolls in a container with an air-tight lid, or, cover the pan with foil. They can stay at room temperature for up to 3 or 4 days. They will stay fresh longer if refrigerated. They also freeze okay, but will lose the fluffy taste once thawed out.

Nutrition

POST UPDATE: This recipe was originally published in February 2016 but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in January 2021!

Roasted Chipotle Chicken

January 19, 2021 by Kris Longwell 6 Comments

Sometimes a little heat just feels so good. And this dish is the ultimate feel-good chicken dinner.

Chipotle peppers pack some heat, without a doubt. But it’s the kind of heat that you feel at the end of each bite. Just a warming reminder that this dish is layered in flavor. In our books, it just doesn’t get better than that. And it’s a snap to prepare!

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

How To Make Roasted Chipotle Chicken

As mentioned, this roasted chicken is classic Mexican cuisine.

It’s kind of like a Mexican BBQ dish. Deep in flavor and it honestly keeps you coming back for more. And it’s simple to prepare!

This dish has a beautiful garlic note to it.

We start off with 8 garlic cloves that have been cut into thin slices.

EXPERT TIP: You’ll need to simmer the garlic in a large skillet with extra-virgin olive oil until crisp and slightly golden. This mellows the garlic flavor but deepens the taste of the sauce. It’s okay if the garlic turns a dark brown, but avoid burning the garlic to the point that it’s charred. If burned, the garlic becomes extremely acrid tasting and not pleasing at all. Keep an eye on the heat, and if any do burn, discard them, and you may need to sauté more garlic slivers.

Once golden brown, remove the garlic from the pan with a slotted spoon onto a plate lined with paper towels.

The Ingredients You Will Need

Now, it’s time to simmer the sauce that will coat the chicken for roasting. Here’s what you’ll need:

Chopped onion (yellow or white)
Ketchup
Chili sauce (see Expert Tip)
Dijon mustard
Chipotle peppers in adobo sauce (see Expert Tip)
Worcestershire sauce
Apple cider vinegar
Salt and pepper

After sautéing the onion in the oil in the same pan, it’s time to add everything else (except the chicken) in the skillet, including the sautéd garlic. Simmer until slightly reduced, about 15 minutes.

EXPERT TIP: Chili sauce carries mild heat and can be found in the condiment section of most well-stocked supermarkets. Or, can be ordered online. Canned chipotle peppers in adobo sauce can be found in the Mexican/Hispanic section of many supermarkets or at a Latin food market, or online. To reduce the amount of heat, when chopping, try and remove some of the seeds from the inside of the pepper. For more heat, leave them all in.

Selecting the Best Chicken

We definitely recommend going with skin-on, bone-in chicken pieces for roasted chipotle chicken. The skin crispy yet is melt-in-your-mouth good, while the bone imparts flavor to the juicy meat.

As far as what pieces to go with, that’s up to you. You can use an entire cut-up whole chicken, or go with your favorite chicken parts. We often use a combination of legs, thighs, and wings.

EXPERT TIP: You can use boneless, skinless chicken breasts and thighs for the recipe, but the flavor won’t be as deep, but still flavorful. If going with boneless, cut the roasting time to a total of 30 minutes. But, bone-in, skin-on is amazing. Place the chicken pieces in a large bowl and add half of the prepared sauce. Toss with a couple of large spoons until well coated.

Transfer the coated chicken, skin-side up, to a baking dish (9″x13″ works well) or a rimmed baking sheet.

Place in a hot oven preheated to 450°F for 20 minutes and then spread the remaining half of the sauce over the tops of the chicken and then continuing roasting for another 20 minutes. The chicken will turn darkish brown in a few spots on the skin, which is what you want!

EXPERT TIP: All chicken pieces should reach an internal temperature of at least 165°F. If you are using larger chicken pieces, such as bone-in chicken breasts, it may take longer than a total of 40 minutes for the chicken to reach 165°F. An instant-read thermometer will help to ensure all chicken pieces are fully cooked. You may need to remove some of the smaller pieces if they are fully cooked before the larger pieces are done.

What to Serve with Roasted Chipotle Chicken

This chicken is incredibly juicy and deeply flavorful. And yes, depending on how many chipotle peppers you go with, there is a bit of heat with each bite.

We love serving this with our Cilantro Lime Rice to counter the slightly spicy chicken. Sliced avocado, or Homemade Guacamole, is a wonderful addition, too.

Of course, swallowing it all down with an ice-cold Mexican beer is pretty amazing, too. Such an amazing Mexican meal.

You hear us say this a lot, but this is truly one of the best chicken dishes we have ever made in the H2FaL kitchen.

The sauce, roasted at a super high temperature, forms almost a crust around the chicken and makes the meat unbelievably tender.

Your fingers may get a little messy, but folks, this is one Mexican dish you will gladly pull out the extra napkins for. It’s really that good.

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

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

A black dinner plate filled with two pieces of roasted chipotle chicken, cilantro-lime rice, and 2 lime wedges, all sitting next to a glass of Mexican beer.

Print Recipe

5 from 2 votes

Roasted Chipotle Chicken

This Roasted Chipotle Chicken has just enough heat to make it good. Not too much! Just a little hint after each bite. Perfect in so many ways. The sauce can be made a day ahead and kept in the fridge. We love serving this with our Cilantro-Lime Rice!

Prep Time15

Cook Time1

Total Time1 15

Course: Mexican

Cuisine: Mexican / TexMex

Servings: people

Calories: 650kcal

Author: Kris Longwell

Equipment

9"x13" baking dish or rimmed baking sheet

Ingredients

¼ cup extra-virgin olive oil
8 cloves garlic thinly sliced
2 cups onions chopped
½ cup ketchup
½ cup chili sauce Heinz is good
2 tablespoon Dijon mustard
2 tablespoon brown sugar dark
¼ cup chipotle chiles in adobo sauce, chopped
1 tablespoon Worcestershire sauce
2 tablespoon apple cider vinegar
½ teaspoon cinnamon
1 teaspoon Kosher salt
½ teaspoon black pepper freshly ground
4 lbs chicken parts legs, thighs, wings, breasts

Instructions

Heat the oil in a large skillet over medium-high heat.
Cook the garlic, stirring frequently, until golden, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
Reduce heat to medium and cook onions, stirring occasionally, until soft and slightly browned, about 12 to 15 minutes.
Add garlic and remaining ingredients, except chicken, to the same skillet, stirring occasionally, until sauce is slightly thickened, about 15 minutes.
Meanwhile, preheat the oven to 450°F with a rack in the middle.
Place the chicken pieces in a large bowl and add half of the sauce. Toss with a couple of large spoons to fully coat the chicken. Place the pieces in a baking dish, or baking pan, skin-side up. Place in the oven and roast for 20 minutes.
Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, usually 20 minutes more, or until the internal temperature of the largest piece reaches 165°F. (You may need to remove the smaller pieces first, and then roast the large pieces for a little longer). Serve at once.

Video

Notes

Canned chipotles in adobo sauce can be found in the Hispanic section of most well-stocked supermarkets, or at a Mexican food market. They can also be ordered online (see the body of the post for a link).

Chili sauce can be found in the condiments section of most supermarkets. Heinz has a chili sauce that is not too spicy, but very delicious. Sriracha can be used, but it will add more intense heat. You can also use all ketchup (1 cup total) if you can't find the chili sauce, or want even less spice.

When chopping the chipotle peppers, use your knife to remove the seeds. You won't be able to get them all, but this will reduce the amount of spice. If you want the dish extra spicy, then don't remove the seeds, and increase the number of chipotle peppers.

We use a combination of chicken parts, including legs, wings, and thighs. If going with bone-in breasts, you may need to cook them a little longer. The internal temperature of the chicken should be at least 165°F.

The sauce can be made up to 1 day in advance and store in an air-tight container in the fridge. You can also freeze it for up to 2 months.

We love serving this chicken with our Cilantro-Lime Rice. It's the perfect cool side dish.

Nutrition

POST UPDATE: This post was originally published in April 2016 but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in January 2021.
It is adapted from Gourmet by Paul Grimes.

Mediterranean-Style Baked Red Snapper

January 17, 2021 by Kris Longwell 8 Comments

When you’re in the mood for great seafood at home, folks, it doesn’t get much better than this.

This dish is so deep in flavor, and we love going with red snapper, although any flaky white fish will work just fine. And because it’s fish, it’s ready in less than 30 minutes. And on top of all that, it’s super nutritious and good for your well-being. What could be better than that? And did we mention it’s off-the-charts delicious?

How To Make Mediterranean-Style Baked Red Snapper

When you compare how simple this dish is to prepare against how incredible it tastes, it’s almost unbelievable.

It’s honestly so easy, it’s perfect for a weeknight meal, but it’s so elegant and delicious, it’s perfect for entertaining, too!

The Nutritional Value of Seafood

You may be wondering: “What are the health benefits of seafood?” Well, there are many! It’s one of the most nutritious foods you can eat. Fish is a high-protein, low-fat food that provides a wide range of health benefits. But that’s just the beginning. Learn more about the benefits of eating fish here.

What does red snapper taste like? Well, first things first: It is not an overly fishy-tasting fish at all. Seriously, not at all. The flesh is moist, flaky, slightly sweet, and melts like butter in your mouth.

Red snapper is a little more costly than some other flaky white fish, but we think the taste is wonderful. Other options for red snapper substitutes include cod, halibut, tilapia, sea bass, and even swordfish.

EXPERT TIP: You can find red snapper in the seafood department of most well-stocked markets. In the U.S., we get ours at Whole Foods. Typically, the filets are sold with the skin on. The skin is completely edible and loaded with nutrients. And once baked, you won’t even notice it’s there. Place the fillets in a baking dish, skin-side down, and then season with salt and pepper. Pour a combination of white wine and extra-virgin olive oil over the tops of the filets.

Now, it’s time to add some of our favorite Mediterranean ingredients: Fresh garlic, fresh basil, Italian olives (Castelvetrano), and Greek olives (Kalamata).

You’ll use some more of the garlic and basil for the sauce that goes on top of the baked fish. But more on that in a bit.

EXPERT TIP: We recommend going with pitted olives for this red snapper recipe; however, some folks love the freshness of olives that have not had the pits removed. That’s great! Just remember, if serving guests, alert them that the pits are in the olives. You don’t want anyone accidentally chipping a tooth as they eagerly bite into a delicious olive!

How To Cook Red Snapper

There are numerous techniques for cooking fish, but we think baking (or roasting) is easy and produces the flakiest and most buttery fillets possible.

Simply cover the baking dish with foil, preheat your oven to 350°F, and bake until cooked through. The foil allows the fish to essentially be steamed and cooked to perfection.

EXPERT TIP: Cooking times will vary slightly depending on the thickness of your fillets. For a typical red snapper fillet, you’ll need to bake it for 20 minutes. If you’re going with a thinner fillet, such as tilapia, it will only take about 10 to 15 minutes. When cooked properly, the fillets will be very white in appearance. If they still look pale, they most likely need to bake a little longer. Cover back up with foil and bake for another 5 to 10 minutes.

The Perfect Sauce

Now, it’s time to make an easy but delicious sauce for the fish.

Use a spatula to carefully remove the cooked fillets from the baking dish. Pour the sauce, including the olives, into a small saucepan. Add the remaining garlic and basil (2 tbsps each) and a ¼ cup of toasted pine nuts and heat over medium-high heat until fragrant, about 2 minutes.

EXPERT TIP: Toasting the pine nuts (also called pignoli nuts) brings out a delicious nutty taste in the nuts. Place them on a baking sheet and roast (or toast in a toaster oven) on medium heat (375°F) for just a couple of minutes, until they start to darken in color. Keep an eye on them! They will burn very quickly if you forget about them!

The addition of another 1 tablespoon of extra-virgin olive oil to the sauce deepens the flavor even more.

As mentioned, this dish is highly nutritious.

And as you can see, it is also gorgeous when plated.

But, first and foremost, the taste is like none other. It feels like a dish you would order from a high-end seafood restaurant. It’s really that good.

What to Serve with Mediterranean-Style Baked Red Snapper

We love serving this dish with a side of flavorful seasoned wild rice.

It’s also heavenly over a bed of sautéd kale or spinach.

EXPERT TIP: For wine, we recommend pairing the red snapper with a wonderful dry white wine such as Sauvignon Blanc or a Pinot Grigio. A lovely Chardonnay is a wonderful pairing, as well. Whatever you choose is also the wine you should use when adding to the dish for baking the fish.

We just love cooking with good-quality seafood. Some of our other favorite seafood dishes include:

But in the meantime, you’ve just got to make this amazing red snapper dish. With just one bite, you’ll be sold hook, line, and sinker!

Ready to make the most delicious, healthy, and gorgeous seafood dish this side of Naples, Italy? Go for it!

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

An oval white platter filled with several filets of Mediterranean-style baked red snapper all next to a glass and bottle of white wine.

Print Recipe

5 from 1 vote

Mediterranean-Style Baked Red Snapper

This dish is many things, including super healthy and a gorgeous presentation, but more than anything, it's exploding with amazing taste. Red snapper is not fishy tasting at all, and it bakes in a short amount of time. See NOTES for red snapper substitutes.

Prep Time10

Cook Time25

Total Time35

Course: Entree

Cuisine: Mediterranean

Servings:

Calories: 219kcal

Author: Kris Longwell

Equipment

Baking dish, such as a 9"x13"

Ingredients

4 6 oz red snapper fillets
Kosher salt and black pepper
3 tablespoon extra-virgin olive oil divided
¼ cup dry white wine
6 cloves garlic minced, divided
½ cup basil fresh, chopped, divided
1 cup olives green and/or black, pitted
¼ cup pine nuts toasted

Instructions

Preheat oven to 350°F.
Place the fillets, skin side down, in a baking dish. Season the tops of each fillet with a sprinkling of salt and pepper.
4 6 oz red snapper fillets, Kosher salt and black pepper
In a small bowl or measuring cup, stir together 2 tablespoon of the oil with the white wine. Pour all over the tops of the fish in the dish.
3 tablespoon extra-virgin olive oil, ¼ cup dry white wine
Add half of the chopped garlic and basil over the tops of the fillets. Sprinkle the olives around the fish. Cover tightly with foil and bake for 20 minutes.
6 cloves garlic, ½ cup basil
Remove the foil and use a spatula to transfer the fillets to either a plate or your serving platter. Pour the sauce, with olives, into a small saucepan. Add the remaining garlic and basil and all of the toasted pine nuts and bring to a simmer over medium heat. Cook for about 1 to 2 minutes, until aromatic.
1 cup olives, ¼ cup pine nuts
Pour the sauce over the fillets and serve at once.

Video

Notes

In the United States, we find good-quality red snapper at Whole Foods. Other excellent substitutes for snapper are cod, halibut, tilapia, sea bass, and swordfish.

The size of the fillet may require the cooking time to be increased or decreased. For ½-inch to 1-inch fillets, 20 minutes will cook them perfectly. A thicker fillet, such as swordfish, for example, might require more time. A thinner fillet, such as tilapia, will require less time, around 10 to 15 minutes. If you remove the foil, and the fillets are still pale in color, they need to go back into the oven. Re-cover with foil and bake for another 5 to 10 minutes.

We love using a combination of Italian olives (Castelvetrano) and Greek olives (Kalamata), but go with whatever your favorite olives are. We do recommend using pitted olives.

Cooked wild rice is a great side for this dish. The fillets are also wonderful over a bed of sautéd kale or spinach with the sauce poured all over the top.

The cooked fish will keep in an air-tight container in the fridge for up to 2 days. It will freeze just fine, but the texture will not be as flaky once thawed and reheated.

Nutrition

This recipe is adapted from Williams-Sonoma.