How To Feed A Loon

menu icon
subscribe
search icon

Red, White, and Blue Trifle

by 10 Comments

If you’re looking for a beautiful, patriotic, and delicious dessert to serve for American Independence Day…look no further!

This delectable dessert is layered with the gorgeous colors of the American flag and the taste is a perfect mix of sweet berries, cream sauce, and angel food cake! And it all can be made up to a day in advance! Now that is truly something to celebrate!

A red, white, and blue trifle sitting on top of a patriotic table cloth next to a large silver serving spoon.

How To Make Red, White, and Blue Trifle

The various layers of the trifle can easily be prepared up to 24 hours in advance.

Actually, the trifle can even be assembled a day ahead of serving.

If you don’t have a trifle, the dish can be served in a large glass bowl, too.

For the blue portion of the dish, you’ll be making a luscious blueberry sauce.

Simply add a little less than 16 ounces of fresh blueberries to a medium-sized saucepan over medium heat and add sugar, lemon juice, and a pinch of salt and pepper.  NOTE: You don’t use the full 16 oz. because you want to save some of the fresh blueberries for garnishing the top of the dish.

EXPERT TIP: As the blueberries heat, they will pop open and release their delicious juices. After about 15 to 20 minutes of simmering, the sauce will begin to thicken. To ensure the perfect spreadable texture, we add a cornstarch slurry in the final 5 minutes of cooking.

A silver saucepan filled with simmering blueberries with a wooden spoon stirring them all.

How To Macerate Strawberries

Maceration is the process of sweetening and softening the fruit by adding sugar to the cut strawberries.

We recommend using the softened macerated strawberries for the first layer, but then keeping fresh sliced strawberries (non-macerated) for the top layer.

EXPERT TIP: To macerate strawberries, simply remove the stems of the strawberries and then slice them with a knife. Place the strawberries in a large bowl and then add ½ cup of sugar. Use a large wooden spoon to toss the strawberries with the sugar. Cover and place in the fridge for a couple of hours, or overnight.

A large wooden spoon stirring sliced strawberries coated in sugar all in a large glass bowl.

To make the cream sauce, you’ll need either a stand mixer, an electric hand mixer, or a spoon with a lot of elbow grease.

Start off by mixing the softened cream cheese with some heavy cream and sugar until light and fluffy.

In a separate bowl, add the 2 cups of heavy cream, and use a hand mixer on high to whip the cream until soft (or hard) peaks form. Fold ⅓ of the peaks into the cream cheese mixture, and then fold in the remaining peaks. You’ll have a beautiful, light, and delicious sauce for spreading!

A mixing bowl filled with a white cream filling that is being held up with a wooden spoon.

Building the Trifle

We love using a small (12 or 13 oz.) angel food cake as the basis for the trifle.  Use a knife to cut it into bite-sized chunks.

You can usually find pre-made angel food cakes in the bakery department of most well-stocked supermarkets.

Start off with a layer of the angel food cake, and then spread half of the cooled blueberry sauce over the cake pieces, then half of the cream sauce, then all of the macerated strawberries. Repeat this process, but place a layer of the plain (non-macerated) strawberries along the perimeter of the top of the trifle and then a pile of fresh blueberries in the middle. See Photos and Video for reference.

A spoon layering a blueberry sauce over pieces of angel food cake in a trifle dish, and then cream being spooned over the blueberries, and then strawberries being added.

How To Serve a Red, White, and Blue Trifle

This dessert is so impressive, we recommend having it out in full view as your guests arrive.

It’s best served chilled, but is wonderful at room temperature, too.

Just place small dessert plates or bowls next to the dish with a large spoon nearby. Loved ones will have a great time plunging into the trifle and scooping out all of the gorgeous layers to serve themselves.

EXPERT TIP: For an adult-only version, a drizzle of dark rum over the angel food cake is a nice touch.  Be sure your guests are aware there is a little alcohol in the dessert, however before serving.

The top of a red, white, and blue trifle that is garnished with an outer circle of fresh, sliced strawberries, and then a pile of fresh blueberries in the center, all sitting on white cream sauce.

Take your 4th of July Celebration to the next level with this incredibly beautiful and patriotic dessert.

Other amazing dessert recipes for a gathering of family and friends include:

American Flag Cake
Blueberry Buttermilk Pie
Homemade Peach Crisp
Banana Pudding Cream Trifle
Homemade Cherry Pie
Key Lime Pie

But in the meantime, look how festive this trifle is!

A red, white, and blue trifle sitting on a blue cloth dotted with white stars.

Ready to make a dessert that even Uncle Sam would be asking for seconds? 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 red, white, and blue trifle sitting on a blue cloth dotted with white stars.
Print Recipe
4.75 from 4 votes

Red, White, and Blue Trifle

This is a dessert that your guests won't soon forget. You can even make it up to 24 hours in advance. Beautiful, delicious, and so much fun to serve! Let guests dig into the patriotic trifle and serve themselves all the wonderful layers of yumminess!
Prep Time20 minutes
Cook Time1 hour
Chill time2 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 357kcal
Author: Kris Longwell

Equipment

  • Glass trifle or large glass bowl (clear)

Ingredients

For the Blueberries

  • 16 oz blueberries fresh
  • ½ cup sugar
  • 2 tablespoon lemon juice fresh
  • ⅓ cup water
  • ¼ teaspoon Kosher salt
  • 1 tablespoon corn starch plus 1 tablespoon water

For the Strawberries

  • 32 oz strawberries stems removed and thinly sliced

For the Cream Sauce and Assembling the Trifle

  • ½ cup sugar
  • 8 oz cream cheese room temperature
  • 2¼ cups heavy cream divided
  • 1 teaspoon vanilla extract
  • 1 12 oz angel food cake pre-made, cut into bite-sized pieces

Instructions

Make the Blueberry Sauce

  • Add most of the blueberries (leaving a handful for decorating), ½ cup sugar, lemon juice, water (⅓ cup), and salt to a medium-sized saucepan over medium heat. Bring to a boil and then lower the heat and simmer for 15 minutes. Make a cornstarch slurry of 1 tablespoon of cornstarch mixed with about 1 tablespoon of water. Stir in the slurry after about 10 minutes of cooking the blueberries. The sauce should be somewhat thick. Transfer to a heat-proof bowl and allow to completely cool. The sauce will thicken even more as it cools.
    16 oz blueberries, ½ cup sugar, 2 tablespoon lemon juice, ⅓ cup water, ¼ teaspoon Kosher salt, 1 tablespoon corn starch

Prepare the Strawberries

  • Divide the stemmed and sliced strawberries into two bowls. Cover one bowl with plastic and set aside. Add ½ cup sugar to the other bowl of strawberries and gently toss with a couple of large spoons to fully coat the berries with the sugar. Cover with plastic wrap and place in the refrigerator for 2 hours or up to 24 hours.
    32 oz strawberries, ½ cup sugar

Make The Cream Sauce

  • Place the softened cream cheese, the remaining sugar (½ cup), ¼ cup cream, and the vanilla extract into the bowl of a stand mixer or mixing bowl (if using a hand mixer). Beat on medium until light and fluffy, 1 to 2 minutes.
    8 oz cream cheese, 2¼ cups heavy cream, 1 teaspoon vanilla extract
  • In a separate bowl, add the remaining 2 cups of cream and use a hand mixer on HIGH to beat until stiff peaks form.
  • Fold about ⅓ of the thickened cream into the cream cheese mixture. Gently stir until fully incorporated. Fold in the remaining stiff peaks and stir until just mixed.

Assemble the Trifle

  • Add half of the angel food cake pieces to the bottom of the trifle. Spoon half of the blueberry sauce all over the cake. Spoon half of the cream mixture over the blueberries. Use a slotted spoon to place all of the macerated strawberries over the cream. Add the remaining cake pieces, then blueberry sauce, and top with the remaining cream sauce. Arrange the fresh strawberries in a circle along the outer edge of the dish. Mount the reserved fresh blueberries in the center.
    1 12 oz angel food cake
  • Cover with plastic wrap and place in the refrigerator for 1 hour or up to 24 hours in advance. Serve chilled or at room temperature.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Be sure to leave some of the blueberries off to the side to use as a topping to the trifle.
Allow the blueberry mixture to completely cool before assembling the trifle.
A good substitute for pre-made angel food cake is white pound cake.  Both of the baked goods can typically be found in the bakery section of most well-stocked supermarkets.
The trifle can be assembled up to 24 hours in advance. Leftovers can be kept in an air-tight container in the fridge for up to 5 days.  It can also be frozen for up to 2 months. 

Nutrition

Calories: 357kcal | Carbohydrates: 37g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 128mg | Potassium: 179mg | Fiber: 2g | Sugar: 32g | Vitamin A: 937IU | Vitamin C: 38mg | Calcium: 59mg | Iron: 1mg

Zesty Black Bean and Corn Salad

by 9 Comments

Have you been chosen to bring a side dish at an outdoor BBQ, but not sure what to make? Today is your lucky day!

This salad is a celebration of summer deliciousness (although it is wonderful year-round). It’s bright, vibrant, and deep in flavor. And the best thing is you can do all the prep work up to a day or two in advance, and then assemble just before serving! WIN!

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 large white serving bowl filled with black bean and corn salad with two gold serving spoons tucked in beside the salad.

How To Make Black Bean and Corn Salad

There are so many things to love about this salad.

First, of course, is the taste. So fresh! But, almost just as great (almost), is how easy this salad is to put together (once you’re done prepping).

Delicious and easy!  Who could ask for anything more?

Preparing the Corn

As mentioned, all of the prep work can be done up to 1 to 2 days in advance of assembling the salad for serving.

This includes the corn. Fresh, sweet summer corn adds amazing flavor and color to this gorgeous salad.

EXPERT TIP: We think grilling the corn and then cutting the kernels from the cob is delicious and beautiful, too. Simply rub a little olive oil over 4 ears of shucked corn, and grill until lightly charred in places. Remove, and once cool enough to handle, use a large knife to cut away the kernels. In a pinch, you can use two 14 oz. frozen corn.  Thaw and cook according to package instructions (you may have more than 2¼ cups).

A person using a chef's knife to cut grilled corn kernels from an ear of a corn.

Next, it’s time to add all the prepped veggies into a large bowl.

The combination of the following ingredients makes one of the freshest and most delicious salads we’ve ever had or served:

  • Grilled sweet corn – cut from the cob
  • Black beans (canned) – rinsed
  • Red bell pepper – seeded and chopped
  • Jalapeno – seeds and ribs removed, finely chopped
  • Red onion – finely chopped
  • Avocado – peeled, pit removed, and roughly chopped

EXPERT TIP: All of the veggies (except for the avocado) can be prepped up 2 days in advance. You can also make the dressing up to a couple of days in advance. About an hour before serving, prep the avocado, add to the other veggies and beans with the dressing, mix together, cover, and chill for about an hour…and then serve!

A glass bowl filled with a portion each of chopped avocado, red onion, corn kernels, jalapeno, red bell peppers, and black beans.

How To Dress the Salad

The wonderful vegetables and black beans need a zesty dressing to bring it all together.

We love the combination of a little sweetness from the honey with savory soy, lime juice, and cilantro.

EXPERT TIP: In order for all the components of the dressing to mix, you’ll need to emulsify them, or fully integrate them. This can easily be achieved by adding all of the dressing ingredients to a jar with a tight-fitting lid. Shake the jar vigorously for about a minute, and you’ll see the dressing has thickened and become homogenous. Don’t worry if the chopped cilantro separates and floats to the top, this is normal. Always give the dressing a good solid shake in the bottle before adding it to the salad.  This can also be achieved by whisking the ingredients in a medium-sized bowl until mixed.

A hand holding a glass jar half filled with cilantro lime dressing.

Go ahead and pour the emulsified dressing all over the veggies and black beans.

The smell is nothing short of amazing.

And the combination of colors is truly spectacular.

A person pouring a cilantro lime dressing from a glass jar into a glass bowl filled with black beans and cut vegetables.

Tips for Making Black Bean and Corn Salad

Fresh is Best – Go with fresh vegetables. Canned black beans work just fine here, however, if you prefer, you can soak dried beans overnight, and then gently simmer them for a few hours before draining.
Adapt to Tastes – This salad has a tiny bit of zing to it, mostly from the finely chopped jalapeno. As long as you remove all of the seeds and the ribs on the interior of the pepper, you will get minimal heat. If you want no heat at all, then simply omit the peppers, or only use half. If you want more, go with 2 peppers, or leave some of the seeds in. Chopped tomatoes are a nice substitute for red bell peppers, if you desire.
Storing – This salad is really best served fresh. We don’t recommend assembling the day before serving. If serving outdoors, you may want to consider placing the salad in a bowl that sits in another bowl filled with ice. It will stay nice and fresh indoors for several hours.

Use a couple of large wooden spoons to gently mix the salad together.

A glass bowl filled with fresh corn, black beans, red bell peppers, and avocado pieces all being stirred by a wooden spoon.

When To Serve

We’ve said it before, and we’ll say it again, this is a wonderful dish to serve at an outdoor BBQ.

It’s so good, however, you can serve it year-round with great results. Because it has a bit of a zest to it, it’s a wonderful side to a Mexican or Tex-Mex dinner party.

Looking for other amazing BBQ dishes? Try our:

Southern Baked Beans
Classic Pasta Salad
Best-Ever Potato Salad
Classic Coleslaw
Slow-Cooker Corn on the Cob
Cajun Coleslaw

And we just love this amazing bean and grilled corn salad!

A large white serving bowl filled with black bean and corn salad with two gold serving spoons tucked in beside the salad.

Every time we serve this salad, so many folks want the recipe.

And we seldom have any leftovers.

If you’re looking for a delicious side dish that’s not the run-of-the-mill standards…this Zesty Black Bean and Corn Salad is the one for you!

So good and so beautiful!

A large gold serving spoon holding up a big scoop of black bean and corn salad.

Ready to make the best side dish on the block? Go for it!

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

A large white serving bowl filled with black bean and corn salad with two gold serving spoons tucked in beside the salad.
Print Recipe
5 from 4 votes

Zesty Black Bean and Corn Salad

This Zesty Black Bean and Corn Salad is everyone's favorite BBQ side dish. However, it's great year-round, too. In the Summer, get fresh sweet corn, grill it, and then cut off the kernels! All the prep work can be done up to 2 days in advance (except peeling the avocados). Assemble an hour before serving!
Prep Time25 minutes
Cook Time12 minutes
Resting1 hour
Total Time1 hour 37 minutes
Course: Side Dish
Cuisine: American, Tex-Mex, Mexican
Servings: 8 people
Calories: 183kcal
Author: Kris Longwell

Equipment

  • Gas or charcoal grill

Ingredients

  • 2¼ cups corn 4 ears, grilled, and cut from the cob, or frozen, completely thawed
  • 2 15 oz cans black beans drained and rinsed
  • 1 red bell pepper cored, seeded, and finely chopped
  • 1 jalapeno seeds and ribs removed, finely chopped
  • ½ cup red onion finely chopped
  • 1 avocado skin and pit removed, roughly chopped

For The Cilantro-Lime Dressing

  • ⅓ cup cilantro fresh, chopped
  • ⅓ cup extra-virgin olive oil
  • ¼ cup lime juice fresh
  • 2 tablespoon soy sauce
  • 2 teaspoon honey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin ground
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground

Instructions

  • Place corn, beans, bell pepper, jalapeno, onion, and avocado in a large bowl.
  • Prepare the dressing by adding all of the ingredients into a jar with a tight-fitting lid. Affix the jar and shake vigorously for 1 minute until well combined.
  • Pour the dressing over the veggies and bean mixture. Use two large wooden spoons to gently mix the salad until all the components are coated with the dressing.
  • The salad is okay to serve immediately, but is even better if covered with plastic wrap and placed in the refrigerator for 1 hour.
  • Transfer to a serving bowl and serve.

Video

Notes

To prepare the corn, heat your gas or charcoal grill to medium heat.  Brush olive oil over 4 ears of corn with all the silk removed.  Add a dash of salt all over the corn.  Place on the grill, and cook, turning occasionally, until slightly charred in places, about 15 minutes.  Allow the corn to cool, and then hold the corn upright in a shallow bowl.  Carefully, and slowly, use a large knife to remove the kernels from the cob.  
Everything can be prepped up to 2 days in advance, except for the avocado.  1 hour before serving, prep the avocado, then place everything in the serving bowl.  Gently mix, chill for 1 hour, and then serve. 
If you remove the seeds and the ribs from the jalapeno, then there will be very little heat with the salad.  Omit the jalapenos, or only use half for no to extremely little spice.  Double the jalapeno, or leave some seeds in for more heat.
If making the dressing in advance, be sure to shake it (or whisk it) vigorously before adding to the salad.
If serving outdoors in very hot weather, consider placing the salad in a bowl that will fit into another large bowl lined with ice.  The salad will keep inside on the counter for several hours.
Though the salad is tasty the following day, it is definitely best served within an hour of assembling. 

Nutrition

Calories: 183kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 551mg | Potassium: 301mg | Fiber: 4g | Sugar: 5g | Vitamin A: 762IU | Vitamin C: 29mg | Calcium: 14mg | Iron: 1mg

POST UPDATE: This post 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 June, 2021!

Cherry Pie

by 2 Comments

You just can’t get much more classic than this pie. Well, maybe All-American Apple Pie, but this one gives that one a run for the money every single time. 

When sweet cherries are in season, it’s time to make this pie. Pick up a cherry pitter, and the rest is a snap. Use the easy pie crust for the bottom layer, and then make a nice lattice design on the top with a second batch of dough, and you’ll have a cherry pie fit for the best county fair in the country!

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 pie dish filled with a fully baked cherry pie with a slice missing.

How To Make Cheery Pie From Scratch

Making a cherry pie from scratch may seem daunting, but trust us, it’s really not hard at all.

Just give yourself a little time to make the dough and pit the cherries, and then it all comes together with ease.

And the results?  Well, the best pie…ever

How To Pit Fresh Cherries

As mentioned, when they are in season, fresh sweet cherries are absolutely the way to go for this pie.

Pick yourself up a cherry pitter from your local kitchen gadget store, or order one online here.

EXPERT TIP: Simply position the cherry in the small ‘holder’ so the rod is pointing at the place where the stem was. Press down and hopefully, the pit will shoot out the bottom of the cherry. If it doesn’t, no worries! Sometimes the pit will get stuck in the cherry ‘holder’, or sometimes it stays inside the cherry. Just use your fingers to push the pit out.

A person holding a cherry pitter with a cherry in it over a glass bowl filled with cherry pits.

We love going with sweet cherries, but Rainier cherries are delicious, too, though they have more of a golden color.

Sour cherries are fantastic as well, however, you’ll need to increase the amount of sugar from ⅔ cup to 1 cup.

EXPERT TIP: You’ll need about 2 lbs of pitted cherries, this usually is about 5 to 6 cups. To help the pie filling hold together more firmly once baked, we halve about ⅓ of the cherries, quarter another ⅓ of them, and then leave the remaining ⅓ whole.

Mix the prepared cherries in a large bowl with lemon juice, sugar, corn starch, and vanilla and almond extracts.

A person in a red checkered shirt standing behind a bowl filled with cherry pie filling.

Tips on Making the Perfect Cherry Pie

Fresh is best – We can’t stress this enough: When in season, seek out fresh sweet, Rainier, or sour cherries (see NOTE about using sour). You can still achieve a delicious pie when cherries are not in season by using quality frozen cherries. No need to halve or quarter them.
Make the crust – Making the pie dough from scratch really is easy and can be done several days in advance. Remember, you’ll need two discs of dough. In a pinch, store-bought will work, but why not go all the way and make homemade pie dough!
Cooling the Pie – Of course, warm pie is heavenly. Just remember, however, that if you don’t allow the pie to cool completely before slicing, the filling will ooze quite a bit when you do cut into it. See our video for reference! We recommend placing the baked pie on a rack and letting it cool for at least 3 to 4 hours, or overnight.

Pour the filling directly into your pie dish that you have lined with our Perfect Pie Dough recipe.

A person pouring cherry pie filling from a glass bowl into a pie dish that is lined with pie dough.

How To Make a Lattice Pie Topping

As mentioned, when you make the pie dough, be sure to make two batches so you can have a topping for the pie as well.

To create a lattice topping, simply use a pizza cutter to cut the dough into 10 to 12 1-inch strips.

Place 5 of the strips across the pie, spacing them slightly. Fold every other strip all the back to the edge of the pie. Place a strip, perpendicular to the previously placed strips, right next to the strips that have been folded back.

Carefully return the folded strips back to their normal position. Now, repeat this process with the other strips. You are braiding, or, overlapping the strips. See photo and video for reference.

A person cutting a circular pie dough into strips and then placing the strips on a cherry pie and then creating a lattice.

Now, it’s time to bake the pie!

Preheat your oven to 410°F.

EXPERT TIP: We are going to bake the pie in two stages. First, at high heat (410°F) for 20 minutes, rotating the pie once during this time period. Then, lower the oven temperature to 350°F and bake for another 35 to 40 minutes, or until the crust is golden. If the edges are browning too much, add a strip of foil around them, or use a pie crust shield.

An unbaked cherry pie in a white pie dish with strips of pie dough on top in a lattice formation.

How To Serve and Store Cherry Pie

As we mentioned previously, we do recommend resisting the temptation to cut into the pie while it’s still hot. Otherwise, the filling will run and it will be difficult to serve.

Be sure to factor this timing into your schedule if serving to guests.

EXPERT TIP: Once the pie has cooled, you can store it in an air-tight pie holder, or, simply cover it with foil. It can stay, covered, on the counter for a couple of days. After 48 hours, we recommend placing it in the fridge. It’s perfectly fine (and recommended) to heat a slice for a short bit in the microwave. Ice cream is a wonderful addition.

A white pie dish filled with a fully baked cherry pie with a lattice crust topping on it.

This cherry pie is classic in every way.

It’s wonderful to serve at a 4th of July BBQ or anytime you’re looking for a reason to eat pie!

Other amazing pie recipes include our: Key Lime Pie, Lemon Meringue Pie, Blueberry Buttermilk Pie, and our Homemade Peach Pie!

But in the meantime…just take a look at this? Hungry for pie?

A single slice of cherry pie on a white dessert plate with a scoop of vanilla ice cream on top.

Ready to make the best pie this side of the County Fair? 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 single slice of cherry pie on a white dessert plate with a scoop of vanilla ice cream on top.
Print Recipe
5 from 1 vote

Cherry Pie

When cherries are in season, you are going to love making this pie. When fresh cherries aren't in season, go with quality frozen cherries. Making the dough from scratch is easy and puts it over the top.
Prep Time30 minutes
Cook Time1 hour
Cooling time3 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 375kcal
Author: Kris Longwell

Equipment

  • 9 or 10-inch pie dish

Ingredients

  • 2 pie dough
  • 2 lbs sweet cherries pitted, about 5 to 6 cups
  • 1 tablespoon lemon juice
  • ⅔ cup sugar
  • ¼ cup corn starch
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 tablespoon unsalted butter cubed
  • 1 large egg beaten
  • 1 tablespoon water or milk
  • 1 tablespoon turbinado sugar

Instructions

  • Pre-heat the oven to 410°F.
  • After removing the pits from the cherries, divide them into thirds. Halve one-third of them, quarter another third, and leave the remaining third whole.
  • In a large bowl, gently mix together the cherries, lemon juice, sugar, corn starch, and both extracts. Set aside.
  • Roll the first disc of dough out on a floured surface to a 13-inch diameter. Gently roll the dough over your rolling pin and then unroll over the pie dish. The dough should overhang the sides of the dish.
  • Transfer the cherry mixture into the pie dish with the dough.
  • Roll the 2nd dough disc out on a floured surface to a 12 to 13-inch diameter. Use a pizza cutter or sharp knife to cut the dough into 10 to 11 1-inch strips.
  • Place 5 to 6 strips over the top of the pie, spacing them slightly. Fold every other strip all the back to the edge of the dish. Place one of the remaining strips perpendicular to the strips on the pie, right next to where the folded strips are folded back. Return the folded strips back to their normal position. Fold back the other strips and continue until the pie is covered with the dough in a lattice formation. (See photo and/or video for reference).
  • Use a small sharp knife or kitchen shears to cut away the excess dough hanging over the edges. Be sure to leave enough dough that you can use to crimp the edges (see video for reference).
  • Make an egg wash by mixing together the beaten egg with the water or milk in a small bowl. Brush the egg wash all over the top layer of dough. Sprinkle the turbinado sugar over the top of the pie.
  • Bake for 20 minutes, rotating the pie once. Lower the oven temperature to 350°F and bake for another 35 to 40 minutes, or until the crust is golden on top. Cover the edges of the pie with foil or a pie crust shield if getting to brown.
  • Remove from oven and allow to cool before serving, usually 3 to 4 hours, or overnight.

Video

Notes

If you don't have access to fresh cherries, then go with quality frozen.  You'll need about 5 cups.  Let thaw completely, and no need to quarter or halve them.  
If using fresh sour (or tart) cherries, increase the sugar to 1 cup.  
If you do decide to go with canned cherries, you'll need three 15.5 oz cans, drained. Be sure to get cherries that are packed with water, don't use cherry pie filling!
If you do cut into the pie while it's still warm, it will be very delicious, but the filling will be somewhat loose and even runny.  Once the filling has completely cooled, it will set. 
Cover the pie with foil, or place in pie container (with lid), to store.  It will keep just fine on the counter for up to 2 days.  After that, keep it in the fridge.
If you prefer to serve the pie warm, we place individual slices in the microwave and cook on HIGH for short intervals (10 to 15 seconds).  A scoop of ice cream on top of the slice is divine. 
The pie freezes beautifully for 1 to 2 months.  

Nutrition

Calories: 375kcal | Carbohydrates: 61g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 184mg | Potassium: 306mg | Fiber: 3g | Sugar: 33g | Vitamin A: 151IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 2mg

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

Easy Homemade Hummus

by 6 Comments

Everyone loves a great dip to serve at gatherings, right? Well, here’s one that only takes about 5 minutes to make!

This dip is not only delicious and a snap to make, but it is also healthy, too! We love to serve it as part of a charcuterie board alongside our homemade grissini (Italian breadsticks) and marinated olives! And did we mention, this dip only takes about 5 minutes to prepare! You’ll never buy the packaged variety again!

A bowl of homemade hummus with swirls of olive oil and black pepper on top all surrounded by cut bell peppers and pita chips.

How To Make Hummus

Here at “How To Feed a Loon,” we love to show you all kinds of recipes, some are simpler to prepare than others.

Of all the recipes we’ve shared, this has to be the easiest.

But don’t worry, it’s still amazingly delicious and 100% Loon Approved!

Preparing the Chickpeas

The main ingredient in this hummus recipe is chickpea, also called a garbanzo bean.

It’s part of the legume family and is loaded with all kinds of nutritional benefits. Learn more about this glorious bean here.

EXPERT TIP: The choice is to go with dried chickpeas or canned. Normally, we would always advise staying away from the canned type, but we’ve tried both ways, and we find the taste to be almost identical. Opening a 16-ounce can of chickpeas is a lot easier than soaking overnight. But, if you prefer to go with dried, simply follow the instructions for soaking and cooking on the packaging.  You’ll also need to increase the salt for the hummus to 1 tsp, as the canned chickpeas have a little salt already added.

Place the chickpeas with just half the juice from the can into a microwave-safe bowl. Toss in 4 whole garlic cloves. Reserve the rest of the liquid in case you need to thin the hummus out later. Cover the bowl and heat it on HIGH in your microwave for 4½ minutes.

A glass bowl filled with chickpeas, water, and 4 garlic cloves, and then the same bowl after it's been cooked in the microwave.

When someone asks you, “What is Hummus?” You can say it’s puréed chickpeas with a few simple ingredients such as lemon juice, tahini, salt, and extra virgin olive oil.

Tahini is pure ground sesame which is a key component to the wonderful taste of this dip.

EXPERT TIP: Good-quality tahini can be found in many supermarkets nowadays. Whole Foods carries a couple of good brands. We order ours online and love the brand. Hummus can be made without tahini, and it will still be delicious, but we feel it really delivers a depth of flavor that is just amazing.

Add the cooked chickpeas and garlic into your blender or food processor, and then pour in the tahini sauce.

A person pouring tahini sauce from a small white bowl into a bowl filled with cooked chickpeas and garlic.

Building the Classic Hummus Taste

Fresh lemon juice adds a little acidity to the final dish and brightens the flavor profile in a subtle manner.

Pour the juice directly into the food processor or blender.

EXPERT TIP: You need about 2 tablespoons of fresh lemon juice, which is typically from one large, juicy lemon. Bottled lemon juice will work, too.

A person using a yellow citrus press to squeeze lemon juice from a lemon into a food processor filled with chickpeas and tahini for hummus.

After adding salt, it’s time to purée the mixture.

Process (or blend) on HIGH for a minute or two. If the mixture is too thick, pour in a little of the reserved liquid.

Now, with the motor running, carefully pour in the extra-virgin olive oil.

EXPERT TIP: Most canned chickpeas will include a little salt. We find that when using canned chickpeas, ¾ teaspoon of salt is the perfect amount. If you are starting with dried hummus, you’ll want to increase the salt amount to 1 tsp.

A person pouring extra-virgin olive oil from a small white bowl through the feeder of a food processor that is filled with puréed hummus.

Tips for Making Homemade Hummus

  • Quality Counts – If using canned chickpeas, check the label. It should be chickpeas, water, salt, and very few preservatives. Most major brands are perfectly fine to use.
  • Don’t Add Too Much Liquid – A common mistake is to add too much liquid to the food processor and get very thin, or runny, hummus. We drain our chickpeas into a bowl, then pour the liquid into a measuring cup. You should have about 6 oz. of liquid. Add half of that (3 oz) to a bowl with the drained chickpeas.
  • Storing – Once the hummus has been prepared, it’s okay to serve it immediately. It will keep in an air-tight container in the fridge for up to 1 week.
  • Can You Freeze Hummus? Yes! You can freeze hummus for up to 4 months. It takes about 2 hours for it to fully thaw.

At this point, check the consistency. If you want the mixture a little thinner, continue processing/blending, and add more of the reserved liquid in small portions until the desired consistency is reached.

A spoon scooping up puréed hummus inside the bowl of a food processor.

When To Serve

This really is the perfect dip for serving at parties.

But it’s also so simple to prepare, we love whipping up a batch to snack on a lazy afternoon, or by the pool, or at the beach.

It travels perfectly, so it’s a snap to bring it on a picnic or to a party across town!

A bowl of homemade hummus with swirls of olive oil and black pepper on top all surrounded by cut bell peppers and pita chips.

When you make this, you will honestly never want to buy the store-bought variety again!

It’s also wonderful with chopped roasted peppers or sun-dried tomatoes stirred in.

EXPERT TIP: We love serving it with sliced vegetables and baked pita chips. To make your own pita chips (which are super easy), simply cut a pita into triangles, brush with olive oil, sprinkle on a little salt and pepper, and bake in a 375°F oven for 5 to 7 minutes. Keep an eye on them, don’t let them burn. Keep in an air-tight container until ready to serve!

A person lifting a baked pita chip out of a bowl of homemade hummus.

Ready to make one of the tastiest and easiest dips in the world? Go for it!

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

A bowl of homemade hummus with swirls of olive oil and black pepper on top all surrounded by cut bell peppers and pita chips.
Print Recipe
5 from 1 vote

Easy Homemade Hummus

Easy Homemade Hummus comes together in less than 10 minutes! But that doesn't mean the taste is anything less than sensational! So simple and incredibly delicious! You'll never get the store-bought variety again!
Prep Time5 minutes
Cook Time4 minutes
Total Time9 minutes
Course: Appetizer
Cuisine: Greek / Middle East
Servings: 8
Calories: 123kcal
Author: Kris Longwell

Equipment

  • Food processor, or blender

Ingredients

  • 1 16 oz can chickpeas garbanzos, in water
  • 4 cloves garlic whole
  • ½ cup tahini
  • 2 tablespoon lemon juice fresh, usually from 1 large lemon
  • ¾ teaspoon Kosher salt
  • 2 tablespoon extra-virgin olive oil plus extra, for garnish
  • black pepper for garnish
  • vegetables cut, such a red, green, and yellow bell peppers
  • baked pita chips see NOTES for preparing them

Instructions

  • Drain the chickpeas into a microwave-safe bowl. Pour the liquid into a measuring cup (you should have close to 6 oz). Place the chickpeas into the bowl. Pour half of the liquid in with the chickpeas, reserving the remaining liquid.
    1 16 oz can chickpeas
  • Add the garlic to the bowl. Cover with paper towels and microwave on HIGH for 4½ minutes. Use hot pads or a kitchen towel to carefully remove the bowl from the microwave.
    4 cloves garlic
  • Transfer the chickpeas, garlic, and any liquid from the bowl to a food processor or blender. Add the tahini, lemon juice, and sea salt. Process or blend until puréed, usually 1 to 2 minutes. You may need to scrape the sides down with a spatula during this process.
    ½ cup tahini, 2 tablespoon lemon juice, ¾ teaspoon Kosher salt
  • With the motor running, slowly pour the olive oil through the tube (or top of your blender). Once fully incorporated, check the consistency. If too thick, turn the processor/blender back on, and add more of the reserved liquid in small increments until the desired consistency is reached.
    2 tablespoon extra-virgin olive oil
  • If serving immediately, transfer to a bowl. Use the back of a spoon to create little valleys on the surface of the hummus. If desired, drizzle extra-virgin olive oil into the valleys and sprinkle on freshly ground black pepper. If not serving immediately, store in an air-tight container in the refrigerator for up to 1 week.
    black pepper
  • Serve with cut vegetables and/or baked pita chips.
    vegetables, baked pita chips

Video

Notes

If using dried chickpeas, follow the instructions on the package for soaking and cooking them.  When cooking the chickpeas, toss in the garlic cloves.   Save about ½ cup of the water to use when puréing the hummus. 
If desired, add 1 to 2 tablespoon of chopped roasted red pepper or chopped sun-dried tomatoes (in oil). 
The hummus can be made several days in advance.  We recommend letting it sit out for about an hour before serving.  
Hummus can be frozen for up to 4 months.  Allow to completely thaw and come to room temperature before serving (this will take a few hours). 
How To Make Baked Pita Chips:  Preheat your oven to 375°F.  Use a pizza cutter to cut several pitas into triangles.  Brush the triangles with olive oil and sprinkle a little salt and pepper all over.  Bake until crispy and lightly golden, usually 5 to 7 minutes.  Serve at once or cool and then store in an air-tight container for 1 to 2 days.  If they stay in the container too long, they may become soft.  If so, simply crisp them up in the oven again. 

Nutrition

Calories: 123kcal | Carbohydrates: 4g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 224mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg

Steak Pizzaiola

by 2 Comments

This dish is truly something to behold.

You may be thinking that adding a hearty tomato sauce to a nice seared steak would just take away from the juicy experience of the steak. Trust us, it elevates it to levels you won’t believe. You can even make the sauce up to a day or two in advance, making the final preparation so quick and easy So amazing!

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 wooden spoon transferring sauce onto steak pizzaiola on a white plate next to several basil leaves.

How To Make Steak Pizzaiola

There are no exotic ingredients in this dish.

It’s straightforward and pure Italian comfort food.

Making the sauce is an easy process of simply cooking the tomatoes with sautéd garlic until they reduce and their flavor is concentrated.

After bringing the tomatoes to a boil, and then simmering on the stove for just 30 minutes, it’s time to pureé them with some fresh basil. This can be done in your food processor or blender.

EXPERT TIP:We love using canned San Marzano tomatoes for this dish. They are grown at the foot of Mount Vesuvius in Italy and are canned at the peak of their freshness. Be sure to pick a brand that has the “Certified” label on the can. Many brands will say ‘San Marzano-Style’, which means they came from somewhere else. San Marzano tomatoes can be found in the canned tomato section of most well-stock supermarkets.

A medium-sized pot filled with simmered tomatoes and fresh chopped basil and then everything pureed in a food processor.

Choosing The Best Steak

Of course, for this dish to really shine, you need to go with a good steak.

We recommend any thick cut of steak such as ribeye, strip, or even a good porterhouse, which could easily feed two hungry loved ones.

EXPERT TIP: Ask your butcher (even the butcher at your supermarket) to cut you a steak that’s ½-inch to ¾-inch thick. Usually, he/she will do it for you no problem. You’ll sear them first for only two or three minutes per side. Searing adds flavor and helps keep the steak juicy as it finishes cooking in the sauce.

Two seared ribeye steaks simmering in a cast-iron skillet.

Building the Classic Italian Flavor Profile

After searing the steaks until nicely browned on both sides, use a spatula to transfer them to plate.

In the same skillet, we’re going to start to build that classic Italian flavor profile.

Sauté fresh oregano and red pepper flakes for just about 1 minute, and then add a nice dry white wine (such as Chardonnay or Sauvignon Blanc) and let it simmer until it reduces, about 3 minutes.

A person pour white wine from a small carafe into a cast-iron skillet will with garlic halves, red pepper flakes, and freshly chopped oregano.

Now, it’s time to transfer that glorious tomato sauce into the skillet.

Stir to fully incorporate the oil and reduced wine into the sauce.

EXPERT TIP: To help expedite the cooking process of the steaks, you can add the tomato sauce from the food processor or blender back into the original pot and keep it warm on very low heat. Or, you can just keep the sauce in the food processor or blender until ready to add to the skillet. It will have cooled down, but that’s okay, it will heat up quickly in the hot skillet.

A medium-sized pot being held over a cast-iron skillet on a stove with tomato sauce transferring from the pot to the skillet.

Tips for Perfect Steak Pizzaiola

Do ahead – You can easily prepare the sauce, before simmering with the steaks, 1 to 2 days in advance. We recommend gently reheating it on the stove before adding it into the skillet to simmer with the steaks.
Choosing the Right Steak – Quality is always best, especially for this dish. Our go-to steak is a ½-inch thick ribeye. If you have the option, go with Prime as opposed to Choice. Both are good, but Prime is even better. It costs a bit more, but the results are amazing.
Proper Cooking – You definitely want to make sure you don’t over-cook these steaks, which can be easy to do. Use an instant-read thermometer to reach either medium-rare (120°F) or medium (140°F). Remember, the steaks will increase approximately another 5 after they are removed from the sauce.

A person lowering a seared ribeye steak into a skillet filled with tomato sauce and another seared steak.

How To Serve

This dish is rich and deeply flavorful. And quite filling.  You can even slice the steak and serve it over pasta or rice to serve a family of 4.

We recommend starting the meal off with a delicious Caesar Salad and serving it with Rosemary and Olive Oil Focaccia.

WINE PAIRING: The sauce has a white wine base, so you could pair it with a nice Chardonnay or Sauvignon Blanc. However, beef pairs beautifully with a hearty red, such as Zinfandel, Cabernet, or Pinot Noir.

A cast-iron skillet filled with to seared steaks covered in a tomato sauce for steak pizzaiola.

Steak Pizzaiola is truly a spectacular dish.

It’s not only deeply flavorful, but it’s just stunning in presentation, too.

And it’s a dish that you don’t see on menus that often outside of Naples, Italy. Serve this and your guests will be very impressed.

A single serving of steak pizzaiola on a white dinner plate sitting next to a glass of red wine.

Ready to make the best Italian steak this side of Naples? 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 cast-iron skillet filled with to seared steaks covered in a tomato sauce for steak pizzaiola.
Print Recipe
No ratings yet

Steak Pizzaiola

Steak Pizzaiola is truly spectacular. The tomato sauce is so deep in flavor and is the perfect complement to the perfectly seared and braised steak! You will NOT be disappointed with this incredible dish!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Entree
Cuisine: Italian
Servings: 2 people
Calories: 846kcal
Author: Kris Longwell

Equipment

  • A medium-sized pot and a large sturdy skillet, such as cast-iron.

Ingredients

FOR THE TOMATO SAUCE

  • 3 tablespoon extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 28 oz can tomatoes San Marzano, whole
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon basil fresh, chopped

FOR THE DISH

  • 2 steaks about½ to ¾-inch thick, each
  • Kosher salt and freshly ground black pepper
  • 2 tablespoon extra-virgin olive oil
  • 2 garlic cloves peeled and halved
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon oregano fresh, chopped (1 teaspoon dried...but fresh is best)
  • ½ cup white wine
  • 1 tablespoon basil fresh, chopped, for garnish

Instructions

MAKE THE TOMATO SAUCE

  • Heat the oil in a medium-sized sturdy pot over medium heat.
  • Add the garlic and cook, stirring frequently, until beginning to turn golden, about 3 minutes.
  • Add the tomatoes (with juice) and season with ½ teaspoon salt and ¼ teaspoon pepper.
  • Increase heat to high and bring the sauce to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes.
  • Add basil and simmer for another 10 minutes more, stirring often.
  • Let cool slightly, then carefully transfer to a blender or food processor and puree.
  • Return to the pot and keep it warm on very low heat.

MAKE THE DISH

  • Season the steaks on both sides with salt and pepper.
  • Heat oil in a large, sturdy skillet over medium-high heat until hot, but not smoking. Add garlic halves and cook for 1 minute.
  • Add the steaks and sear one side for 2 minutes, then flip them over and sear the other side for 2 minutes then transfer to a plate.
  • Add red pepper flakes and oregano to the hot pan, then add the wine and cook, stirring frequently, until liquid is slightly reduced, about 2 minutes.
  • Add the pureed tomato sauce (1 cup) and stir.
  • Place the steaks into the sauce and cook for 6 to 10 minutes per side for medium (140°F), turning the steaks once, halfway through. Use an instant-read thermometer to ensure correct internal temperature. (The steaks will continue to cook even after you have removed them from the sauce.)
  • Add a little more water to the sauce if too thick. Place steaks on a serving dish, pour sauce over steaks. Garnish with basil and serve at once.

Video

Notes

The sauce can be made up to 1 to 2 days in advance.  Keep in an air-tight container in the fridge.  Gently reheat in a pot on the stove over low heat before proceeding with the recipe. 
We love using ribeye for the steaks, but strip, sirloin, or porterhouse are all good choices.  
If the sauce gets a little too thick, thin it with a little water. 
Leftovers can be kept in an air-tight container in the fridge for up to 5 days.  The sauce can be frozen for up to 2 months. 
Meat temperatures:
  • 125° F: Rare
  • 135° F: Medium-Rare
  • 145° F: Medium
  • 150° F: Medium-Well
  • 160° F: Well (not recommended)

Nutrition

Calories: 846kcal | Carbohydrates: 5g | Protein: 46g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 41g | Cholesterol: 138mg | Sodium: 127mg | Potassium: 716mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 5mg

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

Grissini (Italian Breadsticks)

by 4 Comments

If you want to serve a fun and festive appetizer that’s not too filling but super delicious, then you need to check these babies out.

Super crunchy but also amazingly delicious, these breadsticks are perfect for munching on a weekend afternoon, or for serving at a party.  They make a wonderful component to a fabulous charcuterie board right next to our marinated olives and homemade hummus. 

A tin pale filled with baked grissini.

How To Make Grissini

First of all, you may be asking, what are grissini? They originated in Italy several centuries ago. Learn more here. You can find them served as an appetizer in many Italian restaurants all over the world.

Making homemade breadsticks is really not difficult; you just need to give yourself enough time to allow the dough to rise slowly.

You can also adapt them to your own tastes by including your own favorite herbs and spices.

Making the Dough

We use a stand mixer for making the dough; however, a hand-mixer, or even your hands, with a lot of elbow grease, will yield excellent results.

After you’ve whisked together all of the dry ingredients with the herbs and spices, you’ll need to slowly add in the room-temperature water.

EXPERT TIP: Don’t mix the dough for too long; otherwise, the dough will not be elastic enough to roll out. As soon as the mixture pulls away from the sides of the bowl, remove it. Add a decent amount of flour to your surface and then use the palms of your hands to knead the bread for a couple of minutes. The dough should be smooth, elastic, and not sticky.

A ball of herb bread dough in the bowl of a stand mixer and then a person kneading the dough with his hands.

The dough for grissini does well when it has time to rise slowly in the fridge for at least 6 hours, and as long as 24 hours.

Form the dough into a smooth ball and then place it in a lightly oiled bowl and cover with plastic wrap.

EXPERT TIP: The dough most likely will not double in bulk, which is okay. The yeast is doing its work – nice and slow – in the fridge, and when it’s time to bake the grissini, they will puff slightly, and then dry out. Which is exactly what we want.

A white ceramic bowl filled with grissini dough that has risen overnight.

How To Form a Grissini Breadstick

First of all, you need to remember that grissini sticks don’t have to be completely identical.  That’s part of their charm.

We use our rolling pin to roll the dough out on a floured surface to a rectangle roughly about 10″x15″. Try to keep the dough uniform in thickness, about ⅛” thick.

EXPERT TIP: A pizza cutter makes cutting the strips a snap. We pull each small rope up with two hands and spin it a little (like a tiny jump rope), which will elongate it. Fold them back, end to end, and then gently twist them. Place on baking pans that have been lined with parchment paper and sprinkled with cornmeal.

A person using a rolling pin to roll out grissini dough, and then that person cutting thin strips with a pizza cutter, and then twisting the strips.

A brush of olive oil over the uncooked grissini will help to allow the sticks to become nice and golden as they bake.

If desired, you can sprinkle sesame seeds, poppy seeds, or everything bagel spice on them at this point.

EXPERT TIP: It’s extremely important to keep an eye on the breadsticks as they bake. Some thinner, smaller sticks may cook (and brown) more quickly than larger ones. After 17 minutes, switch the two baking sheets, turn them 180°F, and then use tongs and/or a spatula to gently turn each stick over. All of this will help the sticks to brown evenly. Once golden, remove them from the oven and allow them to cool on racks.

Two baking sheets filled with unbaked grissini being brushed with oil and then the bread after being baked.

When To Serve Grissini

We love to serve these as an appetizer before a wonderful dinner party. They are delicious, yet not filling.

They make a wonderful addition to a charcuterie board of Italian cheeses, meats, as well as marinated olives and hummus (recipe to come).

EXPERT TIP: These can be made several days in advance of serving. Keep them in an air-tight container. Check them several hours before serving. If they feel a little soft, then turn your oven on to the lowest setting, usually 170°F. Place the grissini on baking pans lined with racks and place them in the oven for 1 hour. It will crisp them up beautifully without browning them any further.

A pile of baked grissini, also known as Italian breadsticks, on a board next to a block of cheese that has been sliced and a bowl of spiced nuts.

We have never served these to guests when they didn’t get rave reviews.

There is just something so festive about them. And they are addictively delicious!

And they are so great for plunging into your favorite dip! Amazing!

A breadstick that has been plunged into a bowl of hummus and being held just over the top of the dip.

Ready to make the most delicious and festive appetizer that will rival your favorite Italian joint? Go for it!

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

A pile of baked grissini, also known as Italian breadsticks, on a board next to a block of cheese that has been sliced and a bowl of spiced nuts.
Print Recipe
5 from 1 vote

Grissini (Italian Breadsticks)

Grissini are honestly as much fun to snack on as they are delicious. They really are the perfect appetizer to serve at a celebration or before a dinner party. Be sure to allow plenty of time for the dough to rise in the fridge, overnight is best. Crispy and just wonderfully yummy!
Prep Time20 minutes
Cook Time30 minutes
Proofing8 hours
Total Time8 hours 50 minutes
Course: Appetizer
Cuisine: Italian / American
Servings: 8
Calories: 182kcal
Author: Kris Longwell

Equipment

  • Stand mixer with dough attachment
  • 2 baking pans lined with parchment paper

Ingredients

  • 2¼ cups bread flour
  • 1 teaspoon instant yeast or active dry yeast
  • 1 teaspoon salt plus extra for dusting sticks
  • ½ teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder
  • ⅓ cup Parmigiano-Reggiano grated, or Parmesan
  • 1 tablespoon chives fresh, minced
  • 1 tablespoon rosemary fresh, chopped, or any other fresh herb
  • 1 cup water room temperature, 70° to 80°F
  • cornmeal for dusting parchment paper
  • 2 tablespoon olive oil for brushing

Instructions

  • In the bowl of a stand mixer, whisk together the flour, yeast, salt, pepper, garlic powder, cheese, and herbs.
    2¼ cups bread flour, 1 teaspoon instant yeast, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, ⅓ cup Parmigiano-Reggiano, 1 tablespoon chives, 1 tablespoon rosemary
  • Add the dough attachment and turn the mixer on medium-low. Slowly add the water and mix until the dough is just starting to come together and is pulling away from the sides of the bowl.
    1 cup water
  • Remove the dough and place it on a lightly floured surface. Use the palms of your hands to knead the dough until soft and elastic, about 1 to 2 minutes. If the dough feels wet or sticky, then sprinkle a little more flour on it as you are kneading.
  • Spray a large bowl with cooking spray. Form the dough into a ball and smooth it with your fingers. Place the dough in the prepared bowl and turn to coat with oil. Cover with plastic wrap and place in the refrigerator for at least 6 hours, preferably overnight for 12 hours, or up to 24.
  • Preheat your oven to 375°F.
  • Turn the dough out onto a floured surface and use a rolling pin to roll the dough out to a rectangle roughly 10"x15", about ⅛" to ¼" in thickness.
  • Use a pizza cutter or a sharp knife to cut the dough from the long side to the long side of the rectangle. You'll want each strip to be about ¼-inch wide.
  • Carefully take each strip and spin it a bit with your two hands, similar to a jump rope. This will cause the strip to elongate. Don't overdo it, or the strips will get too thin. Fold the strip in half and use your fingers to twist the dough.
  • Place the ropes of dough onto baking sheets lined with parchment paper and liberally sprinkled with cornmeal. You'll need two baking sheets (if you only have one, see NOTES).
    cornmeal
  • Brush the ropes with olive oil and sprinkle with salt.
    2 tablespoon olive oil
  • Place the baking pans on the racks and bake for 17 minutes, checking periodically for overbrowning (the bottoms will brown first). Switch the pans and rotate them 180°. Use a pair of tongs, or a couple of forks, to gently turn each stick over. This allows the breadsticks to brown evenly all over. Bake for another 5 to 10 minutes, until golden and crisp. Allow them to cool on racks. Serve at once, or store in an air-tight container for up to 4 days.

Video

Notes

All-purpose flour can be substituted for bread flour, if you can't find bread flour.
The dough will most likely not double in size while proofing in the fridge. This is normal.
If you don't have two baking sheets, then roll out just half of the grissini and place the rest of the dough back in the fridge.  Bake the first batch, cool on racks, and allow the baking pan to cool (cold water helps this, and then dry the pan).  Then proceed with batch #2. 
Make sure to keep an eye on the breadsticks as they bake.  They will brown first on the bottom.  You will naturally have some sticks that are thinner than others.  They will most likely finish cooking before the large ones.  You may need to remove some and let others bake a little longer. 
The grissini will keep in an air-tight container for up to 4 days.  If they get a little soft, then turn your oven to its lowest setting, usually 170°F, and place the sticks on a baking pan lined with a rack.  Place in the low-heat oven for 1 hour.  This will crisp them back up. 
The uncooked dough can be frozen for up to 2 months. 

Nutrition

Calories: 182kcal | Carbohydrates: 27g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 361mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Best Grilled Chicken

by 12 Comments

We just love all kinds of grilled food, from Mushroom Swiss Burgers, Salmon Burgers, and Grilled Oysters. But folks, just wait until you sink your teeth into this Best Grilled Chicken. Crispy on the outside and so juicy on the inside. Prepare yourself to be the reigning neighborhood grill master!

A large oval platter filled with four best grilled chicken quarters with fresh herbs and grilled lemon halves along the perimeter of the dish.
[feast_advanced_jump_to]

🧈 The Ingredients

The bright lemon juice, rich butter, and fragrant herbs in the marinade work together to infuse the chicken with flavor while keeping it tender, juicy, and delicious on the grill. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for best grilled chicken on a grey wooden background including raw chicken leg quarters, lemons, vinegar, lemon juice, butter, and seasonings.

👉 Substitutions and Variations

  • Protein – You can with any type of chicken parts, including thighs, breasts, wings, and/or legs. If you can’t find whole leg quarters, ask your butcher to cut them for you, or just use other parts. Skinless can be substituted.
  • Fat – Butter adds a luxurious taste and texture to the skin, but olive oil can be substituted if desired.
  • Citrus – Lemon pairs wonderfully with chicken, but orange is wonderful, too. Be sure to go with freshly squeezed citrus for maximum flavor.
  • Seasonings – Sweet paprika, or just plain paprika, can be substituted for smoked paprika. Go with your favorite dried seasonings, including rosemary, thyme, oregano, basil, marjoram, or fennel.

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

Expert Tip

As the butter in the marinade sits in the fridge with the chicken, it will harden, which is completely normal. Once the chicken hits the hot grill, the butter will melt and not only give an amazing taste but also help to make the skin extra crispy.

👩🏼‍🍳 How To Make the Best Grilled Chicken

A close-up view of a butter, citrus, and herb marinade in a small glass bowl with a whisk sitting next to it.
  1. Step 1: In a medium bowl, stir together the vinegar, lemon juice, seasonings, and butter.
A person pouring a marinade into a large plastic baggie filled with raw chicken leg quarters.
  1. Step 2: Place the chicken in a baggie and add the marinade. Chill for 3 to 24 hours.
A person using metal tongs to place uncooked chicken leg quarters on the grate of a gas grill.
  1. Step 3: Set up 2-zone heat on your grill. Place the chicken on the non-heat side. Brush on the marinade.
A person using a pastry brush to baste chicken leg quarters that are being grilled on a gas grill.
  1. Step 4: Baste and flip the chicken until the internal temperature reaches 150°F.
A person using a pastry brush to apply melted butter onto best grilled chicken leg quarters over non-direct heat on a gas grill.
  1. Step 5: Move to the direct heat and baste with melted butter.
Two fully cooked grilled chicken leg quarters on a baking rack sitting on a wooden cutting board.
  1. Step 6: Once 165°F is reached, remove from the grill and let rest for 10 minutes before serving.

Expert Tip

It’s important to ensure the chicken reaches an internal temperature of 165°F. An instant-read thermometer is inexpensive and allows you to know once the grilled chicken is ready.

🍽️ How to Serve

  • This chicken is amazing served piping hot right off the grill, but it’s also incredible once it’s cooled off.
  • Don’t allow the chicken to sit out for more than 90 minutes, especially if outdoors in warm weather.
  • Looking for grilled chicken on a stick?  Try our amazing Chicken Kabobs!
  • This chicken is wonderful served alongside classic potato salad, slow-cooker corn on the cob, and Southern baked beans.

🙋🏽‍♂️ Frequently Asked Questions

How long should I marinate Best Grilled Chicken before cooking?

Marinate for at least 1 hour, but 2 hours or up to overnight, for the best flavor and tenderness.

What temperature should I grill Best Grilled Chicken at?

The chicken cooks best over medium‑high heat, around 375–400°F, over indirect heat, and then finished over direct heat to achieve a nice sear without drying out.

Can I use chicken thighs instead of breasts for Best Grilled Chicken?

Yes, this recipe works wonderfully with thighs, which stay extra juicy and flavorful on the grill.

How do I know when Best Grilled Chicken is fully cooked?

The chicken is ready when it reaches an internal temperature of 165°F and the juices run clear. A digital thermometer ensures perfectly cooked chicken every single time.

A best grilled chicken leg quarter resting on a white dinner plate next to a serving of potato salad and a grilled half of a lemon.

🔥 More Amazing Grilled Chicken Recipes

Ready to take your next outdoor BBQ to the next level? Go for it!

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

A grilled chicken leg quarter sitting on a plate next to a grilled lemon half and potato salad.
Print Recipe
5 from 1 vote

Best Grilled Chicken

Grilled Chicken can be a challenge to pull off. But this recipe will ensure you serve the juiciest, yet most crispy chicken ever. Be sure to allow time to let the chicken rest in the marinade, preferably overnight.
Prep Time15 minutes
Cook Time1 hour
Marinating8 hours
Total Time9 hours 15 minutes
Course: Lunch / Dinner
Cuisine: American
Servings: 4
Calories: 549kcal
Author: Kris Longwell

Equipment

  • Gas or charcoal grill, set up for 2-zone cooking (indirect and direct heat)

Ingredients

  • 8 tablespoon unsalted butter melted, 1 stick, plus extra for final basting
  • ¼ cup apple cider vinegar
  • ¼ cup lemon juice fresh
  • 1 tablespoon smoked paprika
  • 1 teaspoon oregano dried
  • 1 teaspoon rosemary dried
  • 1 teaspoon thyme dried
  • 1 teaspoon garlic powder
  • Kosher salt and black pepper
  • 4 chicken leg quarters or whole chicken quartered, halved, or cut into pieces
  • 2 large lemons halved

Instructions

  • Prepare the marinade by adding the vinegar, lemon juice, paprika, dried herbs, garlic powder, ½ teaspoon each of salt and pepper to the melted butter in a small bowl.
    8 tablespoon unsalted butter, ¼ cup apple cider vinegar, ¼ cup lemon juice, 1 tablespoon smoked paprika, 1 teaspoon oregano, 1 teaspoon rosemary, 1 teaspoon thyme, 1 teaspoon garlic powder, Kosher salt and black pepper
  • Place the chicken in a shallow dish or large freezer bag. Pour the marinade into the dish or baggie. Cover the dish with plastic wrap, or press the air out of the baggie and close it. Place in the fridge for 3 to 24 hours.
    4 chicken leg quarters
  • Fire up your grill to 2-zone heat (half direct heat and the other half no heat). Optimal internal gill temperature is between 325°F and 400°F.
  • Remove the chicken from the marinade and place it on the no-heat side of the grill. Save the marinade.
  • After about 10 minutes on the grill, sprinkle the chicken with a little salt and pepper. Use a brush to apply some of the reserved marinade to the chicken. Use tongs or a spatula to flip the chicken, and add a little more salt and pepper, and then a layer of marinade.
  • Baste and flip the chicken about every 10 to 15 minutes, basting each time, for approximately 45 minutes, or until the internal temperature of the chicken reaches 145°F.
  • Transfer the chicken to the direct-heat side of your grill. Place the lemons on the grill, cut side down, over direct heat.
    2 large lemons
  • Discard any of the marinade and get a new brush, or clean the one you were using. Brush the chicken with a little more melted butter. Cook until the exterior is crispy and an internal temperature of 160° to 165°F has been reached.
  • Remove from grill and serve with grilled lemons.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If you can’t find leg quarters (which are the leg and thigh combined), ask your butcher if he/she will cut some for you. Whole chicken that has been quartered, halved, or cut into pieces is great, too.
Be sure to use a thermometer to keep an eye on the internal temperature.  Some pieces will cook faster than others.  If one piece is ready before another, simply place the cooked piece(s) on a cutting board and cover with foil. 
The chicken is best served right from the grill, but is also still delicious once it has cooled off. Don’t allow the cooked chicken to sit out (especially outdoors) for more than 90 minutes. 
Leftovers will keep in an air-tight container with a lid in the fridge for 3 to 4 days. 

Nutrition

Calories: 549kcal | Carbohydrates: 9g | Protein: 25g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 118mg | Potassium: 463mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1720IU | Vitamin C: 35mg | Calcium: 49mg | Iron: 2mg

Zucchini Bread

by 4 Comments

During peak season, freshly grown zucchini is more than plentiful. This recipe is a wonderful way to use up some of this wonderful vegetable (actually, it’s a fruit 😉).

We are just crazy for zucchini.  It’s versatile and healthy, too! Our zucchini fritters are wonderful, and we love them lightly grilled with a dash of oil, salt, and pepper. But there is truly something special about this bread. And you won’t believe how easy it is to prepare! A true keeper!

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 loaf of freshly baked zucchini bread that has a couple of slices cut on an small platter.

How To Make Zucchini Bread

The ingredients for this easy zucchini bread recipe are straightforward and not difficult to get your hands on.

The smell in your house as the bread is baking is truly intoxicatingly delicious.

And because this is a quick bread, there is no yeast, and therefore no need for an extended time to proof the dough.

How To Grate Zucchini for Bread

Zucchini is actually quite easy to grate or shred.

We use our food processor with a medium-shredding attachment. However, a box grater works perfectly, too.

EXPERT TIP: If using a food processor or a box grater, you’ll need to cut the ends off of three medium-sized zucchini. Depending on the size of the zucchini, you may need to half them, and then halve those cuts, too, in order for them to fit through the tube of your food processor. You’ll need about 3 cups of shredded zucchini, this is usually three medium-sized zukes.

Quartered pieces of zucchini being place into the tube on the lid of a food processor, and then the zucchini after it's been shredded.

Bringing Together the Batter

In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.

We use a stand mixer with the paddle attachment to mix the batter together, but a hand mixer or even a large wooden spoon will work, too.

EXPERT TIP: After mixing together the eggs, oil, and sugar, we gradually mix in the flour mixture. Once a wet batter has come together, stir in the shredded zucchini. It may feel like your adding too much zucchini, but it’s not. The bread will rise as it cooks, and the zucchini will add moisture and act as a binder, too. The addition of lightly toasted walnuts adds wonderful flavor and texture.

A person using a scooper to add flour into a mixer, and then the person is dumping shredded zucchini into the mixer, and then chopped walnuts, in the mixer.

To bake the bread, you’ll need a 9″x5″ loaf pan.

After spraying the pan with cooking spray or greasing with butter, pour the batter directly into the pan.

EXPERT TIP: We find the metal pans conduct heat best, but glass or ceramic will work, too. However, we find that the bread gets a better rise and doming on top in a metal pan.

A person pouring zucchini batter from a mixing bowl into a metal loaf pan.

Zucchini Bread Tips

  • Can I Use a Different Type of Oil? We find safflower oil and corn oil work great in this bread. However, you could use any neutral oil, too, such as vegetable or canola, and still get wonderful results.
  • Can I Use Regular Sugar in Place of Turbinado? Absolutely. We love the taste and texture of turbinado (which can be found in most supermarkets), but regular granulated sugar or brown sugar can be substituted. If using brown sugar, go with ¾ cup, instead of 1 cup, or increase the flour by 2 tbsp.
  • Can I Freeze Zucchini Bread? Yes! Zucchini Bread freezes beautifully. Wrap tightly in plastic wrap and freeze for up to 2 months. You can even freeze for as much as 6 months, but you run the risk of a little freezer burn, but probably not.

A pair of hands using two kitchen linens to hold a pan filled with freshly baked zucchini bread.

How To Serve

This bread is delicious served warm or at room temperature.

It is wonderful served any time of the day. It’s great for special occasions and also makes a uniquely delicious gift.

We love to serve with softened butter. Incredible.

Two slices of zucchini bread being smeared with softened butter all sitting on a white plate.

Ready to make some amazing bread? Go for it!

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

A loaf of freshly baked zucchini bread that has a couple of slices cut on an small platter.
Print Recipe
5 from 1 vote

Zucchini Bread

Zucchini Bread is a wonderful way to use up extra zucchini, but it's also a wonderful reason to go pick up some zucchini and make this deeply flavorful bread. This quick bread is simple and is great served warm or room temperature.
Prep Time15 minutes
Cook Time1 hour
Cooling20 minutes
Course: Bread
Cuisine: American
Servings: 8
Calories: 440kcal
Author: Kris Longwell

Equipment

  • 9"x5" loaf pan

Ingredients

  • 1½ cups all-purpose flour PLUS 3½ tbsp
  • ½ tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon cinnamon ground
  • 3 large eggs
  • ½ cup corn oil
  • 1 cup turbinado sugar or granulated
  • 3 cups zucchini shredded, usually 3 medium zucchini
  • 1 cup walnuts chopped, lightly toasted
  • Cooking spray
US Customary - Metric

Instructions

  • Preheat oven to 350°F.
  • Shred the zucchini with a food processor (using the shredding disc) or a box grater. Set aside.
  • In a large bowl, whisk together the flour (1½ cups + 3½ tbsp), baking powder, baking soda, salt, and cinnamon.
  • In the bowl of a stand mixer, add the eggs, oil, and sugar. Mix on low with the paddle attachment until combined, about 30 seconds.
  • With the mixer still running, slowly add in the flour mixture. Continue mixing until fully combined and a wet batter has formed, about 1 minute.
  • Add in the shredded zucchini and mix until fully incorporated. Add the walnuts and mix until mixed.
  • Spray a 9"x5" loaf pan with cooking spray (or grease with softened butter). Transfer the batter into the pan and bake in the center of the oven for 1 hour, or until an inserted toothpick comes out clean.
  • Place the pan on a baking rack and let rest for 10 minutes. Carefully invert the pan and allow the bread to fall out. Carefully use your hands to turn the loaf upright.
  • The bread can be sliced at this point but is best when allowed to cool for another 15 to 20 minutes. Wrap in plastic wrap.

Video

Notes

The recipe can easily be doubled or tripled.  You can also use smaller loaf pans for small loaves, but the bake time will be reduced.  Keep an eye on the loaves and remove the pans once an inserted toothpick comes out clean.
In a pinch, canola or vegetable oil can be substituted for corn oil.   Also, regular granulated sugar can be used in place of the turbinado.  (But the turbinado is really good and can be found in most supermarkets nowadays). 
The bread can stay on the counter, wrapped in foil, for up to 3 days.  After that, keep it in the fridge.  It can be frozen for several months.  Thaw completely before serving.
Weights:
  • Flour (8 oz, 260 grams)
  • Baking powder (7.3 grams)
  • Baking soda (2.5 grams)
  • Salt (3.3 grams)
  • Cinnamon (4.5 grams)
  • Oil (3.75 oz, 107 grams)
  • Sugar (7 oz, 200 grams)

Nutrition

Calories: 440kcal | Carbohydrates: 47g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 246mg | Potassium: 320mg | Fiber: 2g | Sugar: 26g | Vitamin A: 197IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 2mg

Mexican Cream Corn

by 3 Comments

If you’re looking for the perfect summertime side dish, you’ve come to the right place!

This is, hands down, one of our favorite dishes. Summer doesn’t get much better than this. Go with yellow, white, or yellow and white corn, and you can’t go wrong. The sweetness of the corn matches beautifully against the slight heat from the pepper. Side dish perfection! We love to serve this with our Southern Baked Beans and Classic Pasta Salad!

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 cast-iron skillet filled with Mexican cream corn topped with crumbled queso fresco, chopped tomatoes, and chopped cilantro.

How To Make Mexican Cream Corn

This recipe is always a crowd favorite.

And so much of it can be made in advance.

How To Grill Corn on the Cob

As mentioned, you can’t go wrong with whatever sweet corn you select. We love white corn, but yellow is great, as is yellow and white!

To grill the corn, simply brush on a couple of tablespoons of olive over 8 ears of corn that have the husks and silk removed.

Crank your grill to high and place the corn directly over the heat. Grill until lightly charred and cooked through, about 15 to 20 minutes.

EXPERT TIP: You can also cook the corn in your oven. Simply place the corn (husks and silk removed) in a dish and roast in a 350°F oven for 30 minutes. In a pinch, you can use six 15 oz. cans of sweet corn that have been drained.

8 ears of corn being grilled on a gas grill.

Now, it’s time to remove the corn kernels.

After the corn is cool enough to handle, hold the ear upright, and use a large knife to carefully cut the kernels from the cob.

EXPERT TIP: The corn can be grilled (or roasted) up to 24 hours in advance. You can also remove the kernels a day in advance, too.

A person using a chef's knife to cut grilled corn kernels from an ear of a corn.

Tips For Making Mexican Cream Corn

Fresh is best – Seek out fresh corn if you can. We love going with sweet yellow or white corn. Grilling or roasting brings out the most delicious sweet corn taste.
Adding cream – We’ve tested all types of cream, and we find heavy cream adds the perfect luxurious texture and taste to the dish. For a lighter version, go with half and half, or whole milk.
Serving – The dish can be served right from the skillet you prepared it in, or from a serving bowl. It’s best served hot but is still really good at room temperature.

EXPERT TIP: Two finely diced jalapenos will make the dish slightly spicy. Not a lot of heat, but a little. Be sure to remove the seeds and inner ribs of the peppers to minimize the heat. If you want very little heat, then only use one pepper, if you like it extra spicy, then go with 3 peppers, and leave a few seeds in.

A person dumping grilled kernels of corn into a cast-iron skillet with sautéed onion and peppers in it.

Next, add in the cream cheese, heavy cream, lime juice, cumin, chili powder, salt, and pepper.

Simmer for about 10 minutes until the sauce has slightly thickened.

EXPERT TIP: For a lower-calorie dish, go with half and half, or whole milk. We do find that the luxurious creaminess goes away if you use low-fat or skim milk, but don’t worry, it’s still pretty yummy.

A person pouring heavy cream from a dairy bottle into a cast-iron skillet filled with grilled corn kernels, and chunks of cream cheese.

When To Serve Mexican Cream Corn

This dish is quintessential outdoor BBQ fare. However, it’s really spectacular served year-round.

We love serving this alongside our Slow-Cooker Baby Back Ribs and Southern Baked Beans!

Homemade food is always going to be extra special, and this dish is absolutely no exception.

A cast-iron skillet filled with Mexican cream corn topped with crumbled queso fresco, chopped tomatoes, and chopped cilantro.

This dish is served best piping hot, right off the stove.

However, you can easily make it up to 24 hours in advance and then reheat it on the stove over medium heat before serving itto guests.

The addition of fresh crumbled queso fresco cheese, chopped tomatoes, and freshly chopped cilantro are beautiful and delicious garnishes.

A wooden spoon lifting up a helping of Mexican cream corn from a skillet.

Ready to make the best corn side-dish 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 cast-iron skillet filled with Mexican cream corn topped with crumbled queso fresco, chopped tomatoes, and chopped cilantro.
Print Recipe
5 from 1 vote

Mexican Cream Corn

Mexican cream corn is about as good as you'll find. Use fresh corn from the farmer's market, and you just won't believe how good this is. Grilling or roasting is best, but in a pinch, you can go with drained canned corn.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mexican-American
Servings: 8 people
Calories: 281kcal
Author: Kris Longwell

Equipment

  • A grill (charcoal or gas), or an oven.

Ingredients

  • 8 ears corn husks and silk removed
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1 medium onion chopped
  • 2 jalapeno peppers cored, seeded, and finely diced
  • 1 cup heavy cream
  • 8 oz cream cheese cut into chunks
  • 1 lime juice
  • ½ teaspoon chili powder
  • ½ teaspoon cumin ground
  • 1½ teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 2 tablespoon queso fresco crumbled, for garnish
  • 1 tomato chopped, for garnish
  • 2 tablespoon cilantro chopped. for garnish

Instructions

  • Turn your grill onto medium-high heat. Toss the ears of corn in the olive oil. Grill the corn, turning occasionally, until lightly charred and fully cooked, 15 to 20 minutes.
  • Once the corn is cool enough to handle, use a large knife to cut the kernels from the cob. Set aside.
  • Melt the butter in a medium-sized skillet over medium heat. Add the onions and jalapenos and cook, stirring often, until soft and lightly browned, about 8 minutes.
  • Add the corn and mix well.
  • Stir in the cream cheese, cream, lime juice, chili powder, cumin, salt, and pepper. Simmer for 10 minutes.
  • Garnish with crumbled queso fresco, tomatoes, and cilantro. Serve at once.

Video

Notes

The corn can also be roasted in an oven heated to 350 F.  Roast for 30 minutes.  Allow to cool before removing the kernels.
In a pinch, use six 15 oz. cans of good-quality corn, drained.
This recipe is not terribly spicy, however, for low heat, only go with one jalapeno.  Be sure to remove the seeds and ribs.  Pickled jalapenos are a good option, too. 
The corn can be grilled/roasted and kernels cut from the cob up to 2 days in advance.  The entire dish can be made 24 hours in advance of serving. Re-heat on the stove over medium heat until bubbly.
Leftovers will keep in an air-tight container in the fridge for up to 1 week and freezes beautifully for up to 2 months. 

Nutrition

Calories: 281kcal | Carbohydrates: 5g | Protein: 3g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 570mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1154IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 1mg

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

Salmon Burger

by 5 Comments

If you love salmon, you are going to fall in love with this burger recipe.

There’s no doubt that we are big fans of a good ole juicy all-beef burger,  But, folks, this recipe gives the all-American classic a run for its money. We serve it with our Rosemary and Garlic Aioli, and always get rave reviews. And you can make the patties up to 24 hours in advance!  Great served with brioche buns, or homemade hamburger buns!

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 fully cooked salmon burger on a hamburger bun, garnished with lettuce, tomato, and red onion all sitting on a white plate.

How To Prepare a Salmon Burger

This salmon burger recipe is simple and easy to put together.

A food processor makes it come together quickly, put a large sharp knife will do the trick, too.

A great option for seafood lovers at your next outdoor BBQ!

Besides being absolutely delicious, there are many health benefits to including salmon in your diet.

We love our burgers to have nice big chunks of salmon in them, but that can make the burger more challenging to hold together during the cooking process.

EXPERT TIP: Adding about one-third of fresh salmon to your food processor and then processing it to a smooth texture will act as a binder, along with a little mayonnaise and bread crumbs. You may need to use a spatula to scrape down the salmon as you pulse. Process until very smooth, usually less than 1 minute.

Several chunks of fresh salmon in a food processor and then that same salmon that has been processed to a smooth uniform texture.

Next, we add in the remaining salmon (cut into chunks), along with the parsley, garlic, Dijon, mayonnaise, lemon juice, salt, and pepper.

Pulse 5 to 7 times.

This will mix everything together, but also leave nice-sized pieces of salmon which will yield a delicious burger.

A food processor filled with chunks of salmon, herbs, mayonnaise, salt, and pepper and then again after the mixture has been processed briefly.

Now, it’s time to fold in the chopped roasted red peppers and the Panko bread crumbs.

You can do this directly in the food processor, or transfer the salmon mixture to a bowl before adding in the peppers and bread crumbs.

EXPERT TIP: We love the texture of Panko bread crumbs, which can be found in most major supermarkets. However, if you want to use plain bread crumbs, which are much finer, then decrease the amount from ¼ cup to 2 tablespoons.

A bowl filled with a salmon mayonnaise mixture and chopped roasted red peppers and bread crumbs sitting on top, and then all of it fully mixed together.

Forming the Patties

This recipe will yield four patties.

If you want thicker burgers, then you’ll only form three patties.  Remember, however, the thicker the burger, the longer the cook time.

EXPERT TIP: We use cookie-cutter rings to help form our patties, but a standard hamburger patty press works great, too. Or, just form them with your hands! Be sure to chill the patties (preferably on parchment paper) for at least 20 minutes before cooking them. This will firm them up and make grilling or cooking in a skillet easier to handle.

An uncooked salmon burger patty sitting next to other patties on parchment paper.

Now, it’s time to cook the burgers!

If grilled (our preference), we highly recommend using a grill pan because if not, parts of the patties may fall through the grates. Lightly spray the pan and then crank your grill to medium-high heat.

You can also cook them up perfectly in a lightly oiled skillet (preferably non-stick).

EXPERT TIP: The FDA recommends salmon be cooked to 145°F. This is a very well-done salmon burger, but still very delicious. An instant-read thermometer helps you know when the burgers are properly cooked. Typically, 7 minutes per side will cook the salmon perfectly, but again, this will depend on the thickness of the patties. Also, the burger will continue to cook after it’s removed from the heat source.

Two salmon burger patties being cooked on a grill pan on a gas grill.

What To Put on a Salmon Burger

The usual burger fixings are great on the burgers.

We always go with nice crisp green leaf lettuce, juicy sliced tomatoes, and thinly sliced red onion. Buttered and toasted brioche buns complement the salmon beautifully. Or, make homemade hamburger buns!

But the condiment that really puts these burgers over the top is our Rosemary and Garlic Aioli, which can be made 1 to 2 days in advance. Heavenly.

A fully cooked salmon burger on a hamburger bun, garnished with lettuce, tomato, and red onion all sitting on a white plate.

These burgers are truly as beautiful as they are delicious!

And you can prepare and form the burgers up to 24 hours before serving! Just place them in an air-tight container and keep them in the fridge.

Another gorgeous, delicious, and healthy burger is our Curry Turkey Burgers with Grilled Pineapple!

But, f you, and/or your guests, enjoy salmon, then you will all absolutely love these babies! One bite, and you’ll be hooked!

Two hands holding a salmon burger with a bite taken out of it.

Ready to make a non-beef burger that even your beef lovin’ guests 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!

A fully cooked salmon burger on a hamburger bun, garnished with lettuce, tomato, and red onion all sitting on a white plate.
Print Recipe
5 from 2 votes

Salmon Burger

This Salmon Burger recipe is loaded with amazing flavor and is truly simple to prepare. You can even make the patties up to 24 hours in advance! Either grill or sauté in a skillet and top with traditional garnishes and our amazing Rosemary and Garili Aioli (see below for link to recipe).
Prep Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Course: Lunch / Dinner
Cuisine: American
Servings: 4
Calories: 453kcal
Author: Kris Longwell

Equipment

  • Food processor, or large sharp knife
  • Grill pan is recommended (for grilling), or a non-stick skillet if cooking stovetop.

Ingredients

  • 1¼ lbs salmon skinned and de-boned, cut into 2-inch pieces
  • ¼ cup parsley fresh, chopped
  • 2 cloves garlic minced
  • 1 teaspoon onion powder (optional)
  • 1 teaspoon Dijon mustard
  • 2 tablespoon mayonnaise
  • 1 tablespoon lemon juice usually from ½ of a large lemon
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • ⅓ cup roasted red peppers drained and roughly chopped
  • ¼ cup Panko bread crumbs
  • 4 brioche buns
  • 4 tablespoon unsalted butter
  • 1 large tomato sliced, for garnish
  • green leaf lettuce torn into bun-sized pieces, for garnish
  • 1 red onion sliced, for garnish
  • 1 cup Rosemary and Garlic Aioli for garnish

Instructions

  • Add ⅓ of the salmon to the bowl of a food processor. Pulse until the salmon is smooth, about 10 to 15 seconds.
  • Add the remaining salmon, parsley, garlic, onion powder (if using), Dijon, mayonnaise, lemon juice, salt, and pepper into the food processor with the smooth salmon. Pulse 6 or 7 times, until everything is combined and there are still chunks of salmon visible.
  • Transfer to a bowl and gently fold in the roasted peppers and bread crumbs.
  • Divide the mixture into 4 mounds, and then form each into a patty, about 3 to 4 inches in diameter. A hamburger press or large cookie cutter is helpful here, but not totally necessary.
  • Chill the patties for at least 20 minutes, or up to 24 hours.
  • If grilling, turn your grill to medium-high heat. Lightly spray a grill pan, (or non-stick skillet) with cooking spray. Use a spatula to transfer the patties onto the grill pan and place over direct heat on the grill. Cook for 7 minutes and then carefully flip and cook for another 7 minutes. If cooking on the skillet, follow the same timing. The internal temperature of the burgers should be 135°F to 145°F.
  • Meanwhile, butter the buns and toast during the final cooking of the salmon burgers.
  • Serve at once on toasted buns, with lettuce, tomato, onion, and aioli, if desired.

Video

Notes

Be sure to ask your fishmonger to remove the skin from the salmon, if it's still intact.  Also, be sure the fish has been de-boned.
If you don't have a food processor, you can achieve the same results with a knife.  Initially, chop one-third of the salmon until paste-like.  Then, roughly chop the remaining salmon and follow recipes as written. 
In the video, we did not use onion powder, but we do love the addition of it in these burgers. 
The patties can be prepared up to 24 hours before cooking.  Place them on parchment paper in an air-tight container and keep them in the fridge until ready to cook.  
The salmon burgers can be frozen (uncooked) for up to 2 months.  
As mentioned, the Rosemary and Garlic Aioli is a FANTASTIC addition to these burgers. 

Nutrition

Calories: 453kcal | Carbohydrates: 48g | Protein: 40g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 1281mg | Potassium: 912mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1890IU | Vitamin C: 21mg | Calcium: 104mg | Iron: 3mg

Zucchini Fritters

by 8 Comments

These gems are a celebration of Spring and Summer yumminess.

If you’re looking for a way to use some of that extra zucchini you (or your local farmer’s market) might have on hand, look no further. This recipe lets that gorgeous vegetable shine and it is the perfect dish to serve when guests arrive. And you can’t believe how easy it is to make! We love serving it with our Homemade Ranch!

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 stack of zucchini fritters on a white dinner plate topped with a dollop of sour cream and snipped chives sprinkled all over.

How To Make Zucchini Fritters

As mentioned, this zucchini fritter recipe could not be easier to make.

You can easily adapt the recipe to your own tastes if you prefer.

But we really think you’re going to love this version!

How To Remove Water from Zucchini

Zucchini is in the summer squash family alongside melons, squash, and cucumbers and they are loaded with fantastic nutritional benefits.

Just like their counterparts, they are loaded with lots of water. This isn’t so great for making crispy zucchini fritters, so we need to extract the water.

EXPERT TIP: After shredding the zucchini (skin on) with a box grater or a food processor, place them in a colander. Put the colander in a large bowl or in the sink. Sprinkle 2 teaspoon of salt and mix it all together with your hands. You can add a plate on top and then weigh it down with something relatively heavy. The salt will draw the water from the zucchini in about 30 minutes to an hour. A final squeeze in cheesecloth or a kitchen towel gets most of any water remaining.

A person grating a zucchini on a box grater and then sprinkling salt over the shredded zucchini sitting in a colander and then it being squeezed in cheesecloth.

Now, it’s time to add some depth of flavor to the fritters. Here’s what you’ll need:

  • All-purpose flour
  • Grated Parmesan cheese
  • Garlic
  • Egg
  • Fresh dill
  • Lemon zest
  • Snipped chives
  • Salt and pepper

EXPERT TIP: None of the above ingredients should overpower the taste of the zucchini. After much testing, we find the quantities listed in the recipe are just the right blend, however, if you don’t prefer dill, lemon, or chives, then just omit them! Resist the urge to add more than what’s called for of these aromatics, as they will definitely become too prominent in the cooked fritters.

A glass bowl filled with shredded zucchini, parmesan cheese, egg, chives, and lemon zest and then the bowl again with all of these ingredients combined.

Tips for Perfect Zucchini Fritters

Forming the Fritters – Don’t worry about making perfectly round fritters. They are meant to be a little imperfect in size. After heating a little olive oil in a large skillet, use an ice cream scoop or even a large spoon to gather a ball of the uncooked fritters, place in the pan, and then use a spatula to flatten slightly.
Frying – Some folks deep fry the fritters, but we think they do better when they are lightly fried in a skillet with some olive oil. Don’t overcrowd your skillet and cook them in batches and you’ll get perfectly crispy-on-the-outside and soft-on-the-inside fritters.
Serving – We think the fritters are best when served warm, but, they are still delicious at room temperature.

And they smell amazing as they gently sizzle in your skillet! Yum!

Zucchini fritters being fried in olive oil in a stainless steel skillet.

What To Serve with Zucchini Fritters

These make a wonderful appetizer to serve before a meal, or as an afternoon snack.

We serve them with a bowl of chilled sour cream, but they are especially good with a side of our homemade ranch.

For a full veggie meal, consider serving alongside our Tomato and Corn Tart, Gazpacho, and Caprese Pasta Salad.  And how about some amazing Zucchini Bread!

Besides being incredibly delicious, these fritters are gorgeous, too!

A stack of zucchini fritters on a white plate with a dollop of sour cream on the top fritter and sprinkled with snipped chives.

Other Methods for Cooking the Fritters

Baked – Form the fritters on parchment paper on a baking sheet and then place them in the fridge for about 30 minutes. Preheat oven to 400°F. Bake for 25 to 30 minutes, flipping them over halfway through.
Air-Fryer – Form the fritters on parchment paper on a baking sheet and then place them in the fridge for about 30 minutes.  Turn your air-fryer to 400°F.  Air-fry for 7 minutes. Open the basket, flip them over, and air-fry for another 7 minutes, or until crispy on the outside.
Deep-Fry – Form the fritters on parchment paper on a baking sheet and then place them in the fridge for about 30 minutes. Heat the oil to 350°F. Fry the fritters in batches, carefully flipping occasionally, until golden brown, about 7 to 10 minutes. Drain on paper towels.

No matter how you prepare them, these are some of the tastiest fritters you’ll ever taste or serve!

A zucchini fritter that has been split open with a fork and topped with a dollop of sour cream on a white dinner plate.

Ready to make one of the most delicious veggie 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 stack of zucchini fritters on a white dinner plate topped with a dollop of sour cream and snipped chives sprinkled all over.
Print Recipe
5 from 2 votes

Zucchini Fritters

These gems are truly a celebration of everything delicious about Spring and Summer! So easy to prepare and they can be served warm or at room temperature.
Prep Time15 minutes
Cook Time15 minutes
Resting with Salt30 minutes
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 165kcal
Author: Kris Longwell

Ingredients

  • 1½ lbs zucchini grated, about 3 cups from 3 medium zucchinis
  • 2½ teaspoon Kosher salt divided
  • ¼ cup all-purpose flour
  • ¼ cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 1 large egg beaten
  • 1 teaspoon lemon zest
  • 2 tablespoon chives finely chopped, plus more for garnish
  • 1 tablespoon dill fresh, finely chopped
  • ½ teaspoon black pepper freshly ground
  • 2 tablespoon olive oil you may need a little more when cooking in batches
  • Sour cream for serving

Instructions

  • Place the shredded zucchini in a colander over a large bowl or in your sink. Sprinkle 2 teaspoon salt over the zucchini and toss with your hands. Place a weighted plate on top of the zucchini. Allow to rest for 30 minutes to 1 hour.
  • Transfer the zucchini to cheesecloth or a kitchen towel. Over the bowl or over your sink, squeeze the zucchini to release any remaining water. Transfer to a medium-sized bowl.
  • To the zucchini add the flour, Parmesan cheese, garlic, egg, lemon zest, chives, dill, pepper, and ½ teaspoon of salt. Stir until fully combined.
  • Heat the oil in a large skillet/saucepan over medium-high heat. Once the oil is shimmering, and working in batches, use an ice cream scoop or large spoon to pull a small mound of the zucchini mixture from the bowl (it should be about the size of a golf ball). Place the mound in the hot oil and use your hand, or a small spatula to gently flatten the fritter to about ¼-inch in thickness. Repeat without over-crowding the skillet.
  • Cook until the bottoms of the fritters are crispy and golden, about 2 minutes. Use a spatula to carefully flip the fritters and cook for another couple of minutes, or until nicely browned on both sides. Transfer the cooked fritters to a plate lined with paper towels.
  • Serve with cool sour cream and garnished with extra snipped chives, if desired.

Video

Notes

No need to peel the zucchini, the skin is soft, nutritious, and delicious. 
If you're not a fan of lemon, dill, or chives, you can easily omit them from the recipe and still get wonderful results.  Resist adding additional quantities of these ingredients, as they may overpower the zucchini.  
Most of the salt that was used for extracting the water will fall away with the liquid, which is why we add another ½ teaspoon to the mixture. 
We think the fritters are best served warm, but they can be served at room temperature, too.  Although they won't be quite as crisp on the outside.  
The fritters can easily be reheated in a 350°F for about 10 to 15 minutes, or until heated through. This will also help them to get crispy again.
Store cooked fritters in an air-tight container in the fridge for up to 5 days.
See blog post for instruction for baking, air-frying, or deep-frying the fritters.
These are also wonderful served with our homemade ranch. 

Nutrition

Calories: 165kcal | Carbohydrates: 12g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1586mg | Potassium: 491mg | Fiber: 2g | Sugar: 4g | Vitamin A: 531IU | Vitamin C: 33mg | Calcium: 116mg | Iron: 1mg

Homemade Hamburger Buns

by 4 Comments

These homemade hamburger buns are soft, fluffy, and slightly sweet, making them the perfect foundation for your best-ever cheeseburger. Easy to make from scratch, they add a fresh, bakery-quality touch that will elevate any burger night.

A person holding a homemade hamburger bun that is topped with sesame seeds with his hand over a baking rack filled with more buns.
[feast_advanced_jump_to]

🍶 The Ingredients

With just a few simple, yet essential, ingredients, these buns come together effortlessly to create light, fluffy perfection every single time. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients on a wooden grey background including flour, eggs, yeast, sugar, butter, malt powder, salt, and sesame seeds.

Expert Tip

Exact measurements are critical for successful baking. We highly recommend weighing your ingredients to get the right amount of each ingredient. A digital kitchen scale is great for weighing larger amounts, such as flour, but a palm scale is perfect for weighing minuscule amounts, such as yeast.

👉 Substitutions and Variations

  • Flour – We have used both all-purpose flour and bread flour and had success. We like the crumb (the texture of the sliced bun) best with all-purpose.
  • Diastatic malt powder – This is completely optional. Malt powder helps provide a little boost to the yeast and adds a hint of barley flavor, but you’ll still get great buns without it. We use it with almost all of our baking recipes.
  • Yeast – We go with Active Dry Yeast, but Instant Yeast (aka Rapid Rise) will work great, too.
  • Sugar and salt – Both are essential for flavor. You can substitute honey for the sugar, if desired. We use fine sea salt, but regular iodized table salt will work just fine.

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

👩🏼‍🍳 How To Make Hamburger Bun Dough

Yeast that has been activated in warm water and has become foamy in the bottom of a stand mixer bowl.
  1. Step 1: Whisk together the yeast and sugar with the warm water and let rest until foamy, about 5 to 7 minutes.
A person transferring a whole egg from a small white bowl into the bowl of a stand mixer that is filled with foamy yeast water, flour, salt, and softened butter.
  1. Step 2: Add the flour, malt powder, butter, salt, and egg.
A ball of hamburger dough that has just been kneaded with a dough hook in the bowl of a stand mixer.
  1. Step 3: Mix on low with the dough attachment until smooth and elastic, about 8 minutes.
  1. Step 4: Allow dough to proof in a warm location until doubled in size, about 90 minutes to 2 hours.

🧑🏾‍🍳 How to Form Hamburger Buns from Dough

A person using his fist to punch down risen dough in a plastic proofing container.
  1. Step 1: Gently punch the dough down to deflate it.
A person using a metal bench scraper to cut two logs of hamburger bun dough into smaller portions on a black marble counter.
  1. Step 2: Turn the dough onto an unfloured surface and cut it into 8 equal portions, about 3 ounces each.
A person holding a smooth ball of hamburger bun dough in his hands.
  1. Step 3: Use your hand to form a smooth, tight ball.
A person using the palm of his hand to gently flatten a ball of hamburger bun dough on a sheet pan lined with a silicone matt.
  1. Step 4: Place the dough ball on a baking sheet lined with parchment or silicone and gently press it down with the palm of your hand, about 3 inches in diameter.
Four flattened rounds of hamburger bun dough on a silicone matt-lined sheet pan and is loosely covered with plastic wrap.
  1. Step 5: Cover loosely with plastic wrap and let proof until visibly expanded.
Several freshly baked homemade hamburger buns topped with sesame seeds resting on a baking rack over a grey cloth.
  1. Step 6: Brush with egg wash, sprinkle on sesame seeds, and bake until golden, about 15 to 18 minutes. Let cool on a baking rack.

Expert Tip

We use our proofing container to allow the dough to rise. They work wonderfully; however, you can also place the dough in an oiled bowl and cover with plastic wrap. Just make sure the bowl is big enough for the dough to double in size. If you proof the dough in your oven (on the proofing setting or with the light on – but no heat), then you’ll need to remove the dough about 15 minutes before it’s done proofing so you can turn the oven on.

🙋🏽‍♂️ Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour for homemade hamburger buns?

Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the buns may be denser and have a nuttier flavor; using a mix of both flours often yields the best texture.

Can homemade hamburger buns be made into slider buns?

Absolutely! Simply divide the dough into smaller portions (1½ to 2 ounces) before baking to create perfectly sized slider buns that are soft and fluffy, ideal for mini sandwiches or appetizers.

How long do homemade hamburger buns stay fresh?

Homemade buns are best enjoyed within 2-3 days when stored at room temperature in an airtight container, but you can extend their freshness by freezing them for up to 3 months. However, we find they are at their best when made the same day as serving.

What’s the best way to store leftover homemade hamburger buns?

To keep buns fresh, place them in a sealed plastic bag or an airtight container at room temperature for short-term storage, or freeze them individually wrapped for longer storage, thawing at room temperature before use.

Person holding a homemade hamburger bun that has been split in half and the fluffy inside of the bun is visible.

🍔 Burgers for Homemade Burger Buns

Ready to take your outdoor BBQ to the next level? Seriously…your guests will be so impressed! Go for it!

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

A person holding a homemade hamburger bun that is topped with sesame seeds with his hand over a baking rack filled with more buns.
Print Recipe
5 from 1 vote

Homemade Hamburger Buns

You probably never thought you could make hamburger buns that would be better than you could get from your local market. Folks, it's time to rethink that theory. These buns are fool-proof and so delicious! Your family and friends will be blown away! Remember that your eggs and butter need to be at room temperature.
Prep Time20 minutes
Cook Time15 minutes
Proof and Cooling Time2 hours 30 minutes
Total Time3 hours 5 minutes
Course: Lunch / Dinner
Cuisine: American
Servings: 8
Calories: 316kcal
Author: Kris Longwell

Equipment

  • Stand-mixer, or electric mixer, preferably with dough attachment
  • Digital scale optional (but very helpful)
  • Palm scale optional (but very helpful)
  • Sheet pan with rack or a baking sheet with rack
  • plastic wrap

Ingredients

  • ¾ cup warm water 85°F to 95°F (180 ML)
  • 2¼ teaspoon active dry yeast 1 package (0.25 ounces)
  • 3 tablespoon sugar (38 grams)
  • 3½ cups all-purpose flour (420 grams)
  • 1 teaspoon diastatic malt powder (5 grams) optional
  • 2 tablespoon unsalted butter room temperature
  • 1 large egg divided, room temperature
  • 1½ teaspoon fine sea salt or table salt
  • cooking spray

For the Egg Wash and Toppings

  • 1 large egg lightly beaten
  • 1 tablespoon water
  • ½ cup sesame seeds or everything bagle topping (recipe in NOTES)

Instructions

  • Add the warm water to the bowl of your stand mixer. Whisk in the yeast and sugar until dissolved. Let it sit for 5 to 7 minutes, until foamy. 
    ¾ cup warm water, 2¼ teaspoon active dry yeast, 3 tablespoon sugar
  • Add the flour, malt (if using), butter, egg, and salt. Mix on medium-low for 8 minutes, or until the dough is smooth and elastic. 
    3½ cups all-purpose flour, 1 teaspoon diastatic malt powder, 2 tablespoon unsalted butter, 1 large egg, 1½ teaspoon fine sea salt
  • Remove the dough and form it into a ball. Transfer the dough to an oiled bowl. Spray some oil over the top of the ball. Cover with plastic wrap and proof in a warm, non-drafty area until doubled in size, about 90 minutes to 2 hours.
    cooking spray
  • Punch the dough down and then scrape the dough onto an unfloured surface. Use a bench scraper (or knife) to cut the dough into 8 equal portions (weighing them helps – weigh the dough, then divide that number by 8). 
  • Fold the dough up (or down) with your finger to form them into smooth balls and place on one or two baking sheets lined with a silicone mat(s) or parchment paper, 3 inches apart. Use your palm to flatten the ball into a 3 to 3½ inch disc. (see video for visual guidance).
  • Loosely cover with plastic wrap and let proof for another hour to 90 minutes. They should have puffed visibly. In the last 15 minutes of proofing, preheat the oven to 375°F (remove the pans from the oven at this time if you are proofing them in the oven).
  • In a small bowl, mix together the water and egg. Gently brush the egg wash over the tops of the risen buns, trying not to deflate them. Sprinkle on the sesame seeds (or everything bagel topping).
    1 large egg, 1 tablespoon water, ½ cup sesame seeds
  • Bake for 15 to 17 minutes, or until golden brown, switching the pans (if using 2 pans).
  • Cool on racks. Cool completely. Slice just before serving. 

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We recommend weighing the ingredients, if possible. Investing in a digital scale and a palm scale is affordable, and they tools you will use repeatedly. See links for these tools in the blog post and recipe card. 
Don’t slice the buns until you are ready to serve them. Buttering and toasting the buns creates a bit of a crisp exterior on the buns and helps to keep them from getting soggy when condiments and a juicy burger are placed on them. 
Keep buns in an air-tight container if not serving the same day made. They are at their best if served within a few hours of being baked. 
The buns can be frozen for up to 1 month.  Let thaw completely before using.  They won’t be as fresh as when freshly made, but they are still very good. 
Recipe for Everything Bagel Topping:
  • 4 teaspoon white sesame seeds
  • 2 teaspoon black sesame seeds
  • 2 teaspoon poppy seeds
  • 2 teaspoon dried minced garlic
  • 2 teaspoon dried minced onion
  • 1 teaspoon coarse sea salt
Mix all ingredients together and store in an air-tight container. Will keep for several months. 

Nutrition

Calories: 316kcal | Carbohydrates: 49g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 457mg | Potassium: 129mg | Fiber: 3g | Sugar: 5g | Vitamin A: 156IU | Vitamin C: 0.003mg | Calcium: 108mg | Iron: 4mg

Herb-Stuffed Pork Loin

by 12 Comments

Herb-Stuffed Pork Loin is perfect for any special occasion meal, but also a wonderful family Sunday dinner. The pork is flavorful and moist, the filling is fresh and fragrant, and the gravy…well, it’s the gravy on top. We love serving these with our Best Mashed Potatoes and Homemade Dinner Rolls!

A person pouring brown gravy from a gravy boat onto a plate holding two slices of herb-stuffed pork loin.
[feast_advanced_jump_to]

🌿 The Ingredients

The simple ingredients for this dish blend harmoniously to create an unforgettable roast that is bursting with flavor and aromatic goodness.

image

🍶 Substitutions and Variations

  • Pork – You can substitute a pork tenderloin for the loin, however, you’ll need to scale back the filling quantities by about half. You can also use the stuffing to fill thick-cut pork chops.
  • Herbs – We recommend fresh herbs for the filling. We love basil, rosemary, and parsley, but go with your favorite herbs, such as tarragon, sage, or chives. We don’t recommend dried herbs for the stuffing.
  • Wine and Cream – If you don’t want to cook with alcohol, substitute chicken broth. Heavy cream adds a luxuriousness to the gravy, but whole milk or half and half can be substituted.

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

👩🏼‍🍳 How To Prep for Herb-Stuffed Pork Loin

A person using a chef's knife to slice into the top third of an uncooked pork loin roast on a cutting board.
  1. Step 1: Start cutting horizontally along the top side of the loin. 
A person using a chef's knife to butterfly a pork loin roast.
  1. Step 2: Stop cutting before you reach the end, and pull back the top layer
A person using a chef's knife to butterfly and open up an uncooked pork loin.
  1. Step 3: Pivot your knife down and cut in the opposite direction. 
An uncooked pork loin roast that has been butterflied open and is resting on a large cutting board.
  1. Step 4: Open the loin so it is flat. 
A person using the side of a meat mallet to pound a flat pork loin that is covered with plastic wrap.
  1. Step 5: Cover with plastic wrap and pound until thin. 
A person sprinkling brown sugar over the surface of an uncooked pork loin that has been butterflied and opened up so it is flat.
  1. Step 6: Season the top of the meat with brown sugar and salt. 

Expert Tip

For this roast, you’ll need a large oven-safe skillet. We recommend a cast-iron skillet (12-inch) or Dutch oven.

🧄 How To Assemble Herb-Filled Pork Loin

Slices of garlic being sautéed in olive oil in a large cast-iron skillet.
  1. Step 7: Sauté the garlic in oil until lightly browned. 
A glass bowl filled with chopped fresh herbs, garlic, pepper, lemon zest, and anchovies.
  1. Step 2: In a bowl, mix the garlic and oil with the herbs, Parmesan, capers, anchovies, salt, and pepper. 
A person using his hands to spread an herb and garlic mixture of the surface of a pork loin that has been butterflied and opened up flat.
  1. Step 3: Spread the herb mixture over the top of the seasoned flattened loin. 
A person rolling up an herb-stuffed pork loin on a cutting board.
  1. Step 4: Starting at the short end of the loin, roll it up tightly with your hands.
A person using kitchen twine to tie together a rolled up pork loin on a cutting board.
  1. Step 5: Use kitchen twine to tie the loin up tightly.
An herb-stuffed pork loin that is tied together with string being seared in a large cast-iron skillet.
  1. Step 6: Sear the loin in a skillet with oil, shallot, garlic, and herbs. 

Finishing the Roast

A seared herb-stuffed pork loin resting in a cast-iron skillet with a shallot, garlic, and herbs also in the pan.
  1. Step 1: Add shallots, garlic, and rosemary to the pan and place in the oven.  
A herb-stuffed pork loin that has been seared and roasted is resting in a cast-iron skillet on a cutting board.
  1. Step 2: After an internal temperature of 140°F is reached, remove from oven.
A person adding flour to a skillet that is filled with simmering oil and a shallot and cloves of garlic.
  1. Step 3: Remove the roast and then sauté the garlic and shallot in the skillet, and then add flour. 
A person pouring cream into a skillet of simmering sauce of white wine, shallots, and garlic.
  1. Step 4: Add the wine and simmer, and then add the cream. Cook until slightly thickened. 
A person straining a sauce through a sieve into a saucepan.
  1. Step 5: Strain the sauce. 
A person using a large chef's knife to slice an herb-stuffed pork loin on a white platter.
  1. Step 6: Slice the roast and serve with gravy on the side.. 

🍽️ How To Serve

  • This roast is ideal for the holidays, but also the perfect centerpiece for a memorable dinner party. Or, a Sunday family feast!
  • You can carve the roast and place the slices on a platter, or bring the roast, uncut, to the table, allowing your guests to see the beautiful filling as you slice it in front of them.
  • This roast pairs wonderfully with fondant melting potatoes, maple-glazed carrots, and cloverleaf dinner rolls.

🙋🏽‍♂️ Frequently Asked Questions

Where can I find a center-cut pork loin?

If you can’t find them in the meat department at your local supermarket, seek out a good butcher and ask him/her to cut one for you. Be sure to have the fat trimmed, you’ll only want about a quarter inch.

Can Herb-Stuffed Pork Loin be made in advance?

All of the prepping can be done up to 24 hours in advance. You can sear the roast up to 2 hours before roasting.

Are anchovies overpowering in an Herb-Stuffed Pork Loin?

Not at all. They add a depth of flavor to the filling. However, if you dislike anchovies, simply omit them.

A fully cooked herb-stuffed pork loin resting on a white platter with fresh rosemary on each side of it.

🥔 What to Serve with Herb-Stuffed Pork Loin


Ready to make a roast that your guests won’t soon forget? Go for it!

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

A sliced herb-stuffed pork loin on a white platter with fresh herbs and a chef's knife on the platter next to the roast.
Print Recipe
5 from 4 votes

Herb-Stuffed Pork Loin

This Herb-Stuffed Pork Loin is a crowd-pleaser for sure. The pork is so moist and flavorful, and the filling is brimming with flavor, and just so good. And the sauce puts this dish over the top. Perfect for a nice dinner party. Your guests will be so impressed!!
Prep Time45 minutes
Cook Time1 hour 30 minutes
Chilling time1 hour
Total Time3 hours 15 minutes
Course: Entree
Cuisine: American
Servings: 8 people
Calories: 489kcal
Author: Kris Longwell

Equipment

  • Oven-safe skillet or saucepan, such as cast-iron or Dutch oven

Ingredients

  • 3½ lb pork loin center-cut, boneless.
  • 2 tablespoon brown sugar
  • 1 tablespoon Kosher salt
  • 4 tablespoon olive oil divided
  • 8 cloves garlic 3 sliced, 5 left whole
  • 1 cup Parmesan cheese grated
  • ½ cup parsley fresh, chopped
  • ½ cup basil fresh, chopped
  • ¼ cup capers
  • 3 anchovy fillets minced
  • 1 teaspoon lemon zest
  • 1 teaspoon black pepper
  • 2 shallots peeled and halved
  • 2 sprigs rosemary fresh
  • 3 tablespoon all-purpose flour
  • ¼ cup dry white wine
  • 2 cups chicken stock
  • ¼ cup heavy cream
  • 2 tablespoon lemon juice fresh

Instructions

  • Butterfly the pork loin by starting with the fat side up on a cutting board. Insert your knife ⅔ of the way up from the bottom, and carefully begin cutting horizontally.
    3½ lb pork loin
  • Stop about a ½ inch from the end, and open up the flap.
  • Now, continue cutting down by pivoting your knife so you are cutting back in the opposite direction, about a ⅓ way down from the bottom of the roast. You are opening up the roast to make a flat piece of meat.
  • Fully open the flap (see pictures and/or video for reference).
  • Cover with plastic wrap, and pound with the side of a meat tenderizer until the roast is between ¼" to ½" thick.
  • Combine the brown sugar, 1 tablespoon salt, and 1 teaspoon black pepper in a bowl and then sprinkle all over the roast.
    2 tablespoon brown sugar, 1 tablespoon Kosher salt
  • Transfer to a large zipper-lock bag, seal, and refrigerate for at least 1 hour, or up to 24 hours.
  • Preheat oven to 275°F.
  • Heat 2 tablespoon of oil and sauté the sliced garlic cloves in an oven-safe 12-inch skillet over medium-high heat until garlic begins to brown, about 3 minutes.
    4 tablespoon olive oil, 8 cloves garlic
  • Transfer garlic and oil to a separate medium-sized bowl and let cool for 5 minutes.
  • Stir Parmesan, parsley, basil, capers, anchovies, lemon zest, and ½ teaspoon black pepper into garlic oil.
    1 cup Parmesan cheese, ½ cup parsley, ½ cup basil, ¼ cup capers, 3 anchovy fillets, 1 teaspoon lemon zest, 1 teaspoon black pepper
  • Place the roast cut side up on a cutting board. Spread Parmesan mixture evenly over the surface of the roast, leaving a ½-inch border on all sides.
  • Starting on the short side, roll the roast tightly, and then tie it with kitchen twine at 1-inch intervals. Season the roast with black pepper.
  • Heat the remaining 2 tablespoons of oil in the skillet over medium heat. Sear roast on all sides until browned, about 12 minutes. Flip roast, seam side down, in the skillet and add shallots, rosemary sprigs, and whole garlic cloves. Transfer to the middle rack in the preheated oven.
    2 shallots, 2 sprigs rosemary
  • Cook until the thickest part of the roast registers 135°F. (about 1 hour and 10 minutes).
  • Transfer roast to carving board and tent with aluminum foil…let rest for 30 minutes (Don't clean skillet, yet).
  • Meanwhile, use a fork to smash garlic in the skillet. Place the skillet over medium-high heat and cook until shallot and garlic are sizzling.
  • Stir in flour and cook, stirring, for 1 minute. Add wine and cook until nearly evaporated, about 2 more minutes. Add stock and cream and bring to a boil.
    3 tablespoon all-purpose flour, ¼ cup dry white wine, 2 cups chicken stock, ¼ cup heavy cream
  • Reduce heat to medium-low and simmer until the sauce has slightly thickened, about 12 minutes. Strain through a fine-mesh strainer set over a small saucepan; discard solids. Stir in the lemon juice and season with salt and pepper, to taste. Cover and keep warm.
    2 tablespoon lemon juice
  • Discard twine from roast and slice into ½-inch servings. Serve, and pass sauce separately.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Ask your butcher to cut a center-cut pork loin roast if you don’t see it in the meat section of your supermarket.
Use an instant-read thermometer to ensure the internal temperature of the roasts reaches 135°F.  Also, be sure you have inserted the thermometer probe into the pork in the center of the roast.  This may take a few tries to find the center.
Leftovers can be stored in an air-tight container and kept in the fridge for up to 5 to 6 days.  The gravy will keep for 1 week.  Both the pork and gravy can be frozen for up to 2 months. 

Nutrition

Calories: 489kcal | Carbohydrates: 10g | Protein: 52g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 146mg | Sodium: 545mg | Potassium: 902mg | Fiber: 1g | Sugar: 5g | Vitamin A: 767IU | Vitamin C: 11mg | Calcium: 190mg | Iron: 2mg

POST UPDATE: This recipe was originally published in Sept 2016, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in May, 2021!
Recipe Note: This recipe is adapted from America’s Test Kitchen, 2015.

Shrimp Curry

by 6 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!

A large stainless steel skillet filled with shrimp curry in a sauce with a wooden spoon insert into the middle of it.

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!

A large stainless steel skillet with melted butter and curry powder in the bottom of the pan with a wooden spoon in the middle of it.

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.

Chopped green bell peppers and onions being sautéd in a skillet of butter and curry powder.

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.

A skillet filled with a Jamaican curry sauce being stirred by a wooden spoon.

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.

A large steel skillet filled with a Jamaican curry sauce with a pile of uncooked shrimp in the middle of it, being stirred by a wooden spoon.

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.

Shrimp curry being stirred in a large stainless steel skillet.

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.

A circular white dinner bowl filled with shrimp curry on top of steamed white rice.

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.

A fork holding up a shrimp that has been cooked in a Jamaican curry sauce.

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.
Print Recipe
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 minutes
Cook Time20 minutes
Making the Jamaica Curry Powder8 minutes
Total Time43 minutes
Course: Entree
Cuisine: Caribbean, Jamaican
Servings: 4
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

Calories: 264kcal | Carbohydrates: 6g | Protein: 25g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 301mg | Sodium: 1340mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 24mg | Calcium: 197mg | Iron: 4mg

Jamaican Curry Powder

by 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!

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.

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.

A glass bowl filled with ground turmeric, ground ginger, and ground cinnamon and nutmeg.

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:

7 small white bowls filled with various seeds used for Jamaican curry powder.

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.

A large silver skillet filled with various seeds with a wooden spoon inserted into them.

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.

A spice grinder filled with toasted seeds and then again after the seeds have been ground.

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.

A person pouring ground toasted seeds into a glass bowl filled with ground turmeric and other ground 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!).

A glass bowl filled with Jamaican curry powder with a fork inserted into the middle of it.

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.
Print Recipe
No ratings yet

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 minutes
Cook Time3 minutes
Cool time10 minutes
Total Time18 minutes
Course: Spice
Cuisine: Caribbean, Jamaican
Servings: 12
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

Calories: 25kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg

Caribbean Johnny Cakes

by 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!

A basket lined with a grey napkin and filled with fried Caribbean Johnny Cakes.

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.

A person holding a metal sifter over a bowl while sifting flour into it.

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.

A hand holding cubed butter pieces over a bowl of sifted flour, and then the butter being incorporated into the flour with a pair of hands.

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.

A person pouring water from a clear measuring cup into a glass bowl of sifted flour.

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.

A person kneading dough on a floured black surface.

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.

A person holding a ball of dough in the palm of his hand, and then that hand pressing the dough flat on a floured surface, and then the dough disc sitting on the counter.

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.

Golden brown Johnny cakes in a basket sitting over a deep fryer.

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!

A person using two hands to pull apart a fresh Johnny cake.

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.

Honey being drizzled over a split-open Johnny cake on a white dessert cake.

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.
Print Recipe
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 minutes
Cook Time16 minutes
Resting time30 minutes
Total Time1 hour 1 minute
Course: Appetizer or Side Dish, Bread
Cuisine: American / French, Caribbean
Servings: 4
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

Calories: 474kcal | Carbohydrates: 97g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 590mg | Potassium: 320mg | Fiber: 3g | Sugar: 13g | Vitamin A: 87IU | Calcium: 107mg | Iron: 5mg

Coconut Cream Cake

by 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 it isn’t hard to make!

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

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.

Melted butter being poured from a measuring cup into a stand mixer bowl and then flour being added into the bowl.

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 of 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.

Soft peak egg whites being folded into a yellow cake batter in a metal mixing bowl.

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.

Yellow cake batter being poured into a straight-edge cake pan that has been greased and floured.

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

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

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

An off-set spatula smearing cream cheese frosting on a 3-layered yellow cake.

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 sugar smoking. To ensure even toasting, move the coconut around in the pan a time or two during the toasting process.

A black baking sheet filled with toasted coconut flakes that are being scooped up from a wooden spatula.

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 cake 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.

A coconut cream cake on a cake stand with toasted coconut flakes all over the top of 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 in sweet dishes, as well.

A 3-layered slice of coconut cream cake on a white dessert plate.

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

Classic Carrot Cake

The Ultimate Lemon Blueberry Cheesecake
Pineapple Upside Down Cake
German Chocolate Cake
Classic Boston Cream Pie
Red Velvet Cake (Cupcakes)

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

A fork inserted into the top of a piece of coconut cream cake standing upright on a white plate.

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 minutes
Cook Time25 minutes
Cooling time40 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Servings: 12 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.
    Cooking spray, or butter
  • In a large bowl, combine the flour, 1¼ cups sugar, salt, baking soda, and baking powder. Set aside.
    3¼ cups all-purpose flour, 1½ cup granulated sugar, 1 teaspoon salt, ¼ teaspoon baking soda, 1 tablespoon baking powder
  • In the bowl of a stand mixer fitted with the whisk attachment, whisk together buttermilk, yolks, oil, and both extracts. With the mixer running on low, slowly add in the melted butter.
    1 cup buttermilk, 5 large egg yolks, ¼ cup canola oil, 1 tablespoon vanilla extract, 1 tablespoon coconut extract, 1½ cup unsalted 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.
    ⅓ cup egg whites
  • Fold the 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.
    24 oz cream cheese, ¾ cup unsalted butter, 2½ cups confectioners' sugar, ½ cup sweetened cream of coconut, 1 teaspoon vanilla extract, ½ teaspoon coconut extract, ½ cup sweetened coconut flakes
  • 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

NOTE: Watch the video in the recipe card for visual guidance.
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:
  1. Beat the butter until fluffy.
  2. Incorporate the powdered sugar until combined.  
  3. Add the cream of coconut and flakes and mix for a few minutes.  

Nutrition

Calories: 779kcal | Carbohydrates: 72g | Protein: 10g | Fat: 51g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 450mg | Potassium: 285mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1606IU | Calcium: 145mg | Iron: 2mg

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

by 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!

A small oval bowl filled with marinated olives surrounded by cheese slices, crackers, bread sticks, and almonds.

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.

One small bowl holding green olives and another bowl holding black olives surround by dried herbs, an orange, and an olive oil dispenser.

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.

A person using a citrus zester to collect zest from an orange over a bowl of black and green olives topped with dried herbs.

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.

A large glass bowl filled with marinated olives in oil with a wooden spoon stirring them all together.

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!

A hand pouring olive oil from a glass oil holder into a glass bowl filled with marinated olives.

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!

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

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!

A spoon holding up three marinated olives over a bowl of the same.

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.
Print Recipe
No ratings yet

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 minutes
Marinating12 hours
Total Time12 hours 15 minutes
Course: Appetizer
Cuisine: American / Italian
Servings: 8 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

Calories: 168kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 791mg | Potassium: 41mg | Fiber: 2g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg

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

by 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!

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

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.

A person using a chef's knife to slice squid tube into small ringlets on a cutting board.

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. It also helps to eliminate any extra “fishy” taste. Allow the calamari to marinate for at least 4 hours or, even better, overnight.

A person pouring buttermilk from a glass dairy jar into a glass bowl filled with cut calamari.

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.

A hand dredging a calamari ring through seasoned flour along with a squid tentacle sitting nearby also in the flour mixture.

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.

A large oval platter filled with floured calamari rings and tentacles before going into the deep fryer.

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 serving 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!

A hand dipping a crispy fried calamari ring into a small bowl of marinara sauce.

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 own home.

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

A pile of fried calamari sitting next to a small white bowl filled with marinara sauce.

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.
Print Recipe
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 minutes
Cook Time9 minutes
Marinating time4 hours
Total Time4 hours 24 minutes
Course: Appetizer
Cuisine: American / Italian, Italian
Servings: 6 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
  • Vegetable oil for frying
  • 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
  • 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 refrigerator to marinate for at least 4 hours, or up to overnight.
    1 lb squid, 2 cups buttermilk
  • 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.
    Vegetable oil
  • On a platter, shallow bowl, or pan, whisk together the flour, cornmeal, salt, pepper, baking powder, and garlic powder (if using).
    ¾ cup all-purpose flour, 1 tablespoon cornmeal, 1 teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon baking powder, ½ teaspoon garlic powder
  • 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.
    Marinara sauce, Lemon wedges

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
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 marinara sauce can be made several days in advance.  It also freezes wonderfully and can be frozen for up to 2 months. 

Nutrition

Calories: 386kcal | Carbohydrates: 20g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 185mg | Sodium: 506mg | Potassium: 355mg | Fiber: 1g | Sugar: 4g | Vitamin A: 158IU | Vitamin C: 4mg | Calcium: 134mg | Iron: 1mg

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

Chicken Flautas

by 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!

An oval white platter with a layer of shredded lettuce on the bottom topped with a row of chicken flautas surrounded by bowls of salsa, guacamole, and pico de gallo.

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!

An oval blue Dutch oven filled with 2 skin-on chicken breasts being filled with water, and then the cooked breasts being removed, and then the meat shredded with two forks.

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!

A person transferring taco seasoning from a small with bowl into a skillet of cooked, shredded chicken, and then a spoon stirring the seasoned chicken in the same skillet.

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.

A corn tortilla in a cast iron skillet with a thin layer of hot oil, then that softened tortilla on a paper towel being filled with shredded chicken and cheese, and then it all rolled up and affixed with a toothpick.

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.

Three rolled fried flautas in a deep fryer basket.

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!

A person spooning fresh pico de gallo down the center of a line of chicken flautas on a platter lined with shredded lettuce.

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.

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

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!

A hand holding up a deep-fried chicken flauta with a bite taken out of it so the chicken filling is visible.

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 minutes
Cook Time15 minutes
Chicken braising25 minutes
Total Time55 minutes
Course: Appetizer or Entree
Cuisine: Tex-Mex, Mexican
Servings: 12
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

Calories: 456kcal | Carbohydrates: 30g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 324mg | Potassium: 274mg | Fiber: 4g | Sugar: 4g | Vitamin A: 234IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 1mg

Authentic Refried Beans

by 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!

A cast-iron skillet filled with refried beans and topped with crumbled Cojita cheese and several jalapeno slices.

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.

A person pouring water into a pot filled with dried pinto beans, and then chopped onions being transferred into the same pot after the water came to a boil.

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.

An emulsion blender plunged into a pot of cooked and puréed pinto 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.

Puréed beans being transferred from a large black pot to a cast iron skillet on a gas stove.

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.

A black cast iron skillet filled with puréed pinto beans that are being whisked with melted lard in the pan.

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!

A cast-iron skillet filled with refried beans and topped with crumbled Cojita cheese and several jalapeno slices.

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!

A large wooden spoon full of refried beans topped with crumbled Cojita cheese being lifted from a pot of the 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 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 25 minutes
Course: Side Dish
Cuisine: Mexican / TexMex
Servings: 8
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

Calories: 328kcal | Carbohydrates: 19g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Sodium: 601mg | Potassium: 338mg | Fiber: 6g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

Kung Pao Shrimp

by 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!

A wok filled with fully cooked Kung Pao Shrimp and a wooden spoon inserted in the middle of it all.

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.

Dried arbol peppers with minced garlic in a hot wok with oil and a wooden spoon stirring them.

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!

A wok filled with shrimp that has been sautéd in oil with garlic.

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!

A person dumping whole roasted cashews from a small glass bowl into a wok filled with cooked shrimp and chopped onion and red bell pepper.

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!

A person pouring kung pao sauce from a small glass bowl into a wok filled with sautéd shrimp, onions, red bell peppers, garlic, and dried chilies.

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.

A black individual dinner plate with cooked Jasmine rice on one side and a serving of Kung Pao Shrimp on the other side.

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!

A large cooked shrimp being held up with a pair of chopsticks over a plate of Kung Pao Shrimp.

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 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Cuisine: Chinese, Chinese / American
Servings: 4 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

Calories: 237kcal | Carbohydrates: 17g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 487mg | Potassium: 280mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1023IU | Vitamin C: 44mg | Calcium: 33mg | Iron: 2mg

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

by 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!

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

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.

A person transferring cooked fusilli pasta from a colander into a white serving bowl.

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.

A large white serving bowl filled with pasta topped with cubed cheese, crumbled cooked bacon, sliced black olives, and halved cherry tomatoes.

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.

A person pouring homemade Ranch dressing from a glass jar into a bowl filled with cheese, bacon pieces, cherry tomatoes, and sliced black olives, all on top of cooked pasta.

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!

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

A large wooden spoon filled with Cheddar Bacon Ranch Pasta Salad over a bowl of the same.

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 minutes
Cook Time13 minutes
Make the Ranch Dressing1 hour 15 minutes
Total Time1 hour 38 minutes
Course: Side Dish
Cuisine: American
Servings: 8
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

Calories: 445kcal | Carbohydrates: 6g | Protein: 7g | Fat: 28g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 1409mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 383IU | Vitamin C: 7mg | Calcium: 134mg | Iron: 1mg

Risi e Bisi

by 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.

A large stainless steel skillet filled with sautéd chopped onions and diced pancetta and wooden spatula in the middle of it all.

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.

A large skillet filled with sautéd arborio rice with the broth being added, and then again with more broth being added, and then another cup of broth being added with the rice almost fully cooked and creamy in appearance.

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.

A person transferring shelled English peas from a small white bowl into a large skillet filled with cooked arborio rice.

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.

A person using their hand to transfer grated Parmesan cheese from a small bowl into a skillet of cooked risi e bisi.

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.

A white individual bowl filled with risi e bisi and topped with pea shoots.

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.

A fork being held up with risi e bisi on it.

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 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer or Entree, Salad
Cuisine: Italian
Servings: 6 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

Calories: 570kcal | Carbohydrates: 66g | Protein: 16g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1182mg | Potassium: 427mg | Fiber: 3g | Sugar: 6g | Vitamin A: 481IU | Vitamin C: 6mg | Calcium: 123mg | Iron: 4mg

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)

by 16 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.
[feast_advanced_jump_to]

🍅 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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!

A black dinner plate filled with a serving of chicken Parmesan (Parmigiana) resting on a bed of cooked linguine and marinara sauce.
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 minutes
Cook Time20 minutes
Marina (make ahead of time)45 minutes
Total Time1 hour 20 minutes
Course: Italian
Cuisine: Italian, Italian / American
Servings: 4
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

Calories: 637kcal | Carbohydrates: 42g | Protein: 28g | Fat: 24g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 744mg | Potassium: 204mg | Fiber: 2g | Sugar: 2g | Vitamin A: 964IU | Vitamin C: 1mg | Calcium: 492mg | Iron: 4mg

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

by 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.
[feast_advanced_jump_to]

💦 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. Step 5: Massage the yeast into the dough with your hands.
Focaccia dough being kneaded with a dough attachment in a stand mixer.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
Print Recipe
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 minutes
Cook Time20 minutes
Proof, chill, and rest time5 hours 30 minutes
Total Time6 hours 5 minutes
Course: Appetizer, Bread
Cuisine: Italian
Servings: 8
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

Calories: 490kcal | Carbohydrates: 74g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Sodium: 1596mg | Potassium: 135mg | Fiber: 3g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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

by 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!

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

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!

A pie dish that is lined with foil and then filled with dry red kidney beans.

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.

Beaten eggs being poured from a measuring cup into a bowl of white colored batter.

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.

Yellow custard being poured into a pie dish filled with a baked pie crust.

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.

A chess pie in a red pie dish topped with fresh raspberries being sprinkled with powdered sugar from above.

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!

A whole chess pie topped with fresh raspberries and sprinkled with powdered sugar.

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.
Print Recipe
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 minutes
Cook Time50 minutes
Resting time22 hours
Total Time3 hours 5 minutes
Course: Dessert
Cuisine: American, Dessert
Servings: 8 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

Calories: 298kcal | Carbohydrates: 33g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 132mg | Sodium: 77mg | Potassium: 89mg | Fiber: 1g | Sugar: 31g | Vitamin A: 599IU | Calcium: 62mg | Iron: 1mg

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

by 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.

The ingredients for a Monte Cristo sandwich displayed on a white background, including slices of bread, ham, turkey, Gruyere cheese, eggs, milk, and powdered sugar, all arranged neatly for easy preparation.

🧀 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.

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

🍳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!

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.
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 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Breakfast, Lunch, or Dinner, Brunch
Cuisine: American
Servings: 2 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

Calories: 512kcal | Carbohydrates: 2g | Protein: 30g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 442mg | Sodium: 1416mg | Potassium: 443mg | Sugar: 2g | Vitamin A: 1234IU | Calcium: 101mg | Iron: 3mg

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

by 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.

The ingredients for potatoes dauphinoise arranged on a wooden background, including thinly sliced potatoes, heavy cream, garlic, grated cheese, salt, and pepper, all neatly organized for easy preparation.

🧀 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Side Dish
Cuisine: French
Servings: 8
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

Calories: 355kcal | Carbohydrates: 3g | Protein: 11g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 131mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1237IU | Vitamin C: 1mg | Calcium: 362mg | Iron: 1mg

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

by 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!

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

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.

A person holding a head of cauliflower that has had the stems and some of the core removed.

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.

An opened tub of ghee clarified butter in front of a cast-iron skillet filled with a head of cauliflower being buttered.

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.

A person placing a piece of foil over a head of cauliflower that is sitting in a cast-iron skillet.

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.

A person holding a spoon filled with clarified butter over skillet filled with a white wine sauce.

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.

A large stainless steel skilled filled with a butter wine and herb sauce being stirred by a wooden spoon.

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).

A roasted whole head of cauliflower in a cast-iron skillet being held by a person in a blue shirt.

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!

A silver serving spoon pouring a white wine butter and herb sauce over a roasted whole head of cauliflower.

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.

A whole roasted cauliflower with a wine butter herb sauce over the top all in a cast-iron skillet.

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

A tub of Truly Grass Fed ghee clarified butter sitting next to a glass of white wine and a plate with a piece of roasted cauliflower on it.

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.

A slice of roasted whole cauliflower sitting on a black plate and topped with a wine butter herb sauce.

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 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Side Dish or Entree
Cuisine: American
Servings: 4
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

Calories: 308kcal | Carbohydrates: 13g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 812mg | Potassium: 743mg | Fiber: 5g | Sugar: 5g | Vitamin A: 969IU | Vitamin C: 108mg | Calcium: 76mg | Iron: 1mg

Slow-Cooker Spiral Ham

by 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! 

A spiral baked ham sitting on a large oval white platter with cooked carrots surrounding the roast.

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.

A pair of hands gently spreading apart a few of the slices of an spiral ham that is fully cooked.

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.

A person using their fingers to sprinkle dark brown sugar all over the top of a spiral ham that has been placed inside a slow-cooker.

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.

A person pouring maple syrup from a measuring cup as well as a cup of apple cider into a slow-cooker filled with a spiral smoked ham.

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 that you can throw it in the slow-cooker right after work and be ready to eat within a couple of hours. Another one of our favorite ham recipes is our Honey Mustard Glazed Smoked Ham.

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

Just take a look at this ham!

A fully cooked spiral ham that is on serving platter next to braised carrots.

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?

A white dinner plate filled with several slices of baked ham next to au gratin potatoes and braised carrots.

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 ham and set it 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!

A mustard-maple sauce being poured from a small ladle onto a plate filled with several slices of baked ham.

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 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Entree
Cuisine: American
Servings: 15
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

Calories: 448kcal | Carbohydrates: 38g | Protein: 46g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 875mg | Potassium: 711mg | Fiber: 1g | Sugar: 14g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg

Asparagus with Chopped Egg

by 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.
[feast_advanced_jump_to]

🥚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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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!

A white platter filled with roasted asparagus with chopped egg on top.
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 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 6 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

Calories: 166kcal | Carbohydrates: 5g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 45mg | Potassium: 233mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1015IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 3mg

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

by 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!

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.

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

A large glass bowl filled with waffle batter with buttermilk being added and then a person using a wooden spoon to mix it.

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.

A person transferring beaten egg whites into a glass bowl filled with buttermilk waffles batter.

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.

A person using a metal measuring cup to transfer waffle batter into a square waffle maker.

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!

Fully cooked waffles in a square waffle maker with the lid up exposing the waffles.

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.

A silver medium-sized sauce pan filled with whole blueberries and maple syrup, and then the pan after the berries have burst from the heat.

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.

A hand pouring a blueberry sauce over a stack of buttermilk waffles on a white plate next to a fork.

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.

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.

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!

A white plate filled with a stack of buttermilk waffles and blueberry sauce with a bite take out of it.

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.
Print Recipe
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 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Breakfast / Brunch
Cuisine: American
Servings: 4 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

Calories: 734kcal | Carbohydrates: 131g | Protein: 17g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 790mg | Potassium: 883mg | Fiber: 3g | Sugar: 71g | Vitamin A: 1028IU | Vitamin C: 12mg | Calcium: 433mg | Iron: 4mg

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

by 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!

A wok filled with fully cooked mongolian beef with a wooden spoon inserted into the mixture.

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.

A person using both hands to transfer a bowl of corn starch and another bowl of water to meat in a baggie and then those hands massaging the meat.

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.

Minced garlic sizzling in oil in a wok, and then sliced beef added to the wok, and then sliced bell peppers added, too, all cooked in the wok.

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.

A person using a whisk to mix together a Mongolian beef sauce on a cutting board in front of fresh ginger and a head of garlic.

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.

Kris is transferring the sauce from a small glass bowl into the wok filled with cooked beef and vegetables.

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.

A white rectangular platter filled with prepared Mongolian beef and garnished with snipped chives and white sesame seeds.

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

So delicious.

A white circular bowl filled with white rice topped with Mongolian Beef next to a pair of chop sticks.

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!

A pair of chop sticks holding up a piece of Mongolian beef.

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.
Print Recipe
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 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Cuisine: Chinese / Asian
Servings: 4
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

Calories: 570kcal | Carbohydrates: 36g | Protein: 40g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 1747mg | Potassium: 814mg | Fiber: 2g | Sugar: 20g | Vitamin A: 642IU | Vitamin C: 37mg | Calcium: 84mg | Iron: 4mg

Shepherd’s Pie

by 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!

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

How To Make Shepherd’s Pie

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 skillet of ground lamb and vegetables for shepherd's pie

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.

A bowl of whipped potatoes with a wooden spoon in it for shepherd's pie

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.

A wooden spoon adding a layer of whipped potatoes over meat filling for shepherd's pie

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!

A spoon smoothing potatoes for Shepherd's Pie

The Origins of the Iconic Dish

The 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 that we love it year-round.

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

A gold spoon in a dish of homemade Shepherd's Pie

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 it 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!

An overhead view of a baked shepherd's pie in a black dish.

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.
Print Recipe
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 minutes
Cook Time30 minutes
Resting time10 minutes
Total Time1 hour 10 minutes
Course: Entree
Cuisine: British / Irish
Servings: 6 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.
    2 tablespoon unsalted butter
  • Add the leeks, onion, and carrots and cook until softened, about 5 minutes.  Add the garlic and cook for about another minute.
    1 leek, 1 medium onion, 2 medium carrots, 2 cloves garlic
  • 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.
    1½ lbs ground lamb
  • Season with salt (1 tsp) and pepper (½ tsp).  
    1 teaspoon Kosher salt, ½ teaspoon freshly ground black pepper
  • Sprinkle the flour over the meat and then add the tomato paste, stirring to incorporate into the meat mixture, about 1 minute.
    2 tablespoon flour, 1 tablespoon tomato paste
  • Whisk in the stock and Worcestershire sauce, and then add the thyme, rosemary, and nutmeg.
    1 cup beef stock, 1 tablespoon Worcestershire sauce, 1 tablespoon fresh thyme, 1 tablespoon fresh rosemary, ¼ teaspoon ground nutmeg
  • Increase the 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.
    4 to 5 large russet potatoes
  • 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. 
    ¼ cup half-and-half, 6 tablespoon unsalted butter, Kosher salt

Assemble and Bake the Dish

  • Preheat oven to 375°F.
  • Stir in the corn and peas into the meat mixture.  
    ½ cup frozen corn kernels, ½ cup frozen sweet peas
  • 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.
    1 tablespoon fresh parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
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 and 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

Calories: 708kcal | Carbohydrates: 55g | Protein: 26g | Fat: 32g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 620mg | Potassium: 1557mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4311IU | Vitamin C: 22mg | Calcium: 101mg | Iron: 5mg

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

by 8 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!

A person holding a lemon bar with a bit taken out of the corner of it.

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.

A stand mixer bowl filled with a crumbly dough of soft butter, sugar, and flour.

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.

A person using his fingers and hand to press a shortbread dough into the bottom of a metal baking 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.

A person using a citrus press to squeeze fresh lemon juice into a bowl filled with eggs, sugar, and flour.

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.

A person pouring lemon curd from a glass bowl into a metal baking pan lined with parchment paper.

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.

A hand using a small sieve to sprinkle powdered sugar over the tops of cut lemon bars.

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.

Two rows of lemon bars that have been cut into squares and dusted with powdered sugar.

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?

A stack of 3 lemon bars sitting on a piece of parchment paper.

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.
Print Recipe
5 from 1 vote

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 minutes
Cook Time58 minutes
Cooling time4 hours
Total Time5 hours 13 minutes
Course: Dessert
Cuisine: American
Servings: 10 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

Calories: 588kcal | Carbohydrates: 94g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 47mg | Potassium: 105mg | Fiber: 1g | Sugar: 66g | Vitamin A: 723IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 2mg

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

by 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!

A white individual pasta bowl filled with shrimp fettuccine alfredo next to a large silver skillet filled with the same.

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!

Two packages of dried fettuccine on a counter in front of a pot of boiling water on a stove with a person dropping more of the dried pasta into it.

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.

A large stainless steel skillet filled with cooked shrimp seasoned with salt and pepper.

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.

A large stainless steel skillet filled with cream and small pallets of butter that are melting and being swirled by a wooden spatula.

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.

A glass bowl filled with cooked fettuccine is being transferred into a skillet filled with a cream sauce and sautéd shrimp.

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.

A person transferring a cup of grated Parmigiano-Regianno cheese into a skillet of cooked shrimp and fettuccine in a light cream sauce.

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!

Two hands holding a large stainless steel skillet filled with shrimp fettuccine alfredo.

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!

A fork being held up with fettuccine alfredo wrapped around the ends of it, over a bowl of the same.

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 minutes
Cook Time15 minutes
Course: Entree / Pasta
Cuisine: Italian / American
Servings: 8
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

Calories: 364kcal | Carbohydrates: 2g | Protein: 13g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 465mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1267IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 1mg

Perfect Roast Chicken

by 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!

A person using a large fork and knife to slice in a roast chicken on a platter with cut lemons and herbs surrounding the bird.

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.

A small glass bowl filled with softened butter that has been blended with fresh herbs, minced garlic, and smoked paprika, all sitting next to a sprig of thyme.

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.

A person using a small metal spatula to spread a herb-butter compound over a whole uncooked turkey sitting on a baking rack.

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!

A large silver roasting pan filled with roast chicken drippings and broth being stirred with a wooden spatula while simmering.

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.

A roast chicken sitting on an oval platter with sliced lemons and herbs surrounding the bird.

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!

A white dinner plate filled with sliced roasted chicken, mashed potatoes and gravy, and green beans.

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?

Brown gravy being poured from a glass gravy boat over sliced roasted chicken next to mashed potatoes and green beans.

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 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Entree
Cuisine: American / French
Servings: 8
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

Calories: 356kcal | Carbohydrates: 2g | Protein: 21g | Fat: 22g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 294mg | Potassium: 294mg | Fiber: 1g | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 1mg

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

by 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!

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.

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.

A person squeezing a cut lime into a food processor filled with avocado, mayonnaise, and cilantro.

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.

A bowl of a food processor that is filled with puréed avocado-lime dressing.

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!

A person in a pink shirt standing behind a white serving bowl filled with avocado-lime slaw with two wooden spoons inserted in it.

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!

Mahi Mahi tacos in a taco rack on a wooden table.

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!

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.

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 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American / Mexican
Servings: 6
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

Calories: 199kcal | Carbohydrates: 7g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 326mg | Potassium: 289mg | Fiber: 4g | Sugar: 3g | Vitamin A: 236IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg

Deep-Dish Pizza with Sausage and Spinach

by 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 cast-iron skillet filled with cooked Italian sausage with chopped spinach and chopped sun-dried tomatoes sitting on top of the meat.

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.

A wooden spoon being used to mix cooked sausage, chopped spinach, sun-dried tomatoes, and shredded cheese in a cast-iron skillet.

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.

A large circular formation of pizza dough on a floured surface that then is fold in half and then quartered.

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.

A person using his hands to press pizza dough into the inside of a cast-iron skillet.

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.

A hand sprinkling shredded mozzarella cheese over the top of deep dish pizza with a sausage and spinach filling all in a cast-iron skillet.

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!

A hand holding the handle of a cast-iron skillet that is filled with deep-dish sausage and spinach pizza that has just been placed on a wooden table.

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.

A slice of deep-dish pizza with sausage and spinach being lifted from the pan with a spatula.

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!

A slice of deep-dish pizza with sausage and spinach with a bite taken out of it sitting on a blue plate with a fork next to it.

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 minutes
Cook Time32 minutes
Preparing the Easy Pizza Dough1 hour 15 minutes
Total Time2 hours 2 minutes
Course: Appetizer or Entree, Pizza
Cuisine: American / Italian
Servings: 8 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

Calories: 369kcal | Carbohydrates: 6g | Protein: 18g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 823mg | Potassium: 481mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3726IU | Vitamin C: 18mg | Calcium: 278mg | Iron: 2mg

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

by 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!

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

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.

A glass bowl with about 1 cup of warm water in it with yeast foaming on top of it.

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.

A glass bowl filled with flour, water, yeast, and cornmeal all being mixed together by a wooden spoon.

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.

A flakey ball of pizza dough in a glass bowl with wet flour on the sides of the vessel.

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!

Two hands, one pressing on top of the other, are kneading pizza dough on a black lightly floured marble surface.

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.

A ball of pizza dough in a ceramic bowl just before it is to begin the proofing process.

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.

A large ceramic bowl containing a ball of risen pizza dough.

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.
Print Recipe
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 minutes
Mixing and Proofing Time1 hour 6 minutes
Total Time1 hour 16 minutes
Course: Appetizer or Entree
Cuisine: American / Italian
Servings: 8
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

Calories: 198kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 64mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 2mg

Italian Skillet Scramble

by 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!

A large red skillet filled with an Italian skillet scramble next to a white bowl filled with fresh fruit.

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.

A person using a small knife to slice grape tomatoes in half on a cutting board in front of a package of the tomatoes.

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.

Italian sausage being sautéd in a skillet and then shallots and grape tomatoes being sautéd in the same skillet.

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.

A person using a whisk to lightly beat 12 whole eggs in a glass bowl with chopped basil added in, as well.

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!

A person using a wooden spatula to help butter melt in a heated skillet all sitting in front of a box of Kroger salted 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.

A large red skillet filled with lightly beaten eggs and chopped basil with a wooden spoon pushing the edges in, with the eggs starting to be scrambled.

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!

A hand transferring sautéd tomatoes from a small glass bowl into a large skillet filled with scrambled eggs, cooked sausage, and shredded mozzarella cheese.

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!

A large red skillet filled with Italian skillet scramble and flanked by Kroger butter, grape tomatoes, and two glasses of orange juice.

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!

A white dinner plate filled with a large helping of Italian skillet scramble next to a couple pieces of toast cut in half, all next to a large skillet filled with the scrambled dish.

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!

A large wooden spoon lifting up a big helping a cheesy Italian skillet scramble out of a large red skillet.

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.
Print Recipe
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 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Brunch
Cuisine: American, American / Italian
Servings: 6 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

Calories: 528kcal | Carbohydrates: 4g | Protein: 27g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 470mg | Sodium: 1044mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1520IU | Vitamin C: 5mg | Calcium: 263mg | Iron: 3mg