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Easy Breakfast Potatoes

by 12 Comments

Oven-roasted breakfast potatoes are crispy on the outside and tender in the middle, creating a delightful contrast in texture that enhances any meal. This versatile side dish pairs perfectly with homemade huevos rancheros, classic eggs benedict, or the fluffiest scrambled eggs, making it an ideal addition to your breakfast or brunch table.

A white bowl filled with easy breakfast potatoes garnished with chopped parsley with a large serving spoon inserted along the side of the dish.

🥔 The Ingredients

The ingredients for breakfast potatoes are simple, yet they come together beautifully to create the most delicious and satisfying breakfast side that complements any morning meal. Find ingredient notes (including substitutions and variations) below.

The ingredients for breakfast potatoes including gold potatoes, chopped onion, butter, olive oil, salt, pepper, and parsley arranged on a white background.

🌿 Substitutions and Variations

  • Potatoes – Yellow, gold, or Russet potatoes all work wonderfully for this dish. However, you could use red, fingerling, or new potatoes and still have wonderful results. If preferred, leave the skins on!
  • Fats – We recommend a combination of butter and olive oil, however, you can opt for only one or the other.
  • Flavor Enhancers – The onion adds a hint of onion flavor, but is not overpowering at all. Onion powder (1 tbsp) can be substituted. To add a kick to the potatoes, stir in sriracha, chopped chipotles, or chili sauce. Dried herbs such as thyme and rosemary add flavor, too.

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

Expert Tip

You want to cut the potatoes into roughly ½-inch cubes. You can do this very quickly with a vegetable chopper. This gadget is not expensive and makes chopping so quick and easy. However, you can certainly slice the potato into ½-inch slices and then cube each slice.

👩🏼‍🍳 How To Make Easy Breakfast Potatoes

Cubed gold potatoes in a large glass bowl being tossed with melted butter, oil, herbs, and seasonings with a wooden spoon.
  1. Step 1: Place the potatoes with all other ingredients in a bowl and toss until potatoes are coated.
A baking sheet pan that is lined with a silicone mat topped with cubed seasoned potatoes.
  1. Step 2: Transfer the potatoes to a baking sheet lined with a silicone mat or parchment paper. 
A person using a wooden spatula to move around partially cooked breakfast potatoes on a baking pan.
  1. Step 3: Roast the potatoes for 10 minutes, stir them in the pan, and bake another 10 minutes.
A person using a wooden spatula to move around crispy cubed breakfast potatoes on a baking sheet pan.
  1. Step 4: Place under the broiler until lightly browned and crispy, then remove from oven. 
A bowl of easy breakfast potatoes in a white bowl on a wooden cutting board.
  1. Step 5: Season with salt and pepper and garnish with chopped Italian parsley
A person using a large serving spoon to add cooked breakfast potatoes onto a white plate next to a fried egg and fresh fruit.
  1. Step 6: Serve at once! 

Expert Tip

For best results, line your baking sheet with a silicone baking liner so it can handle the high heat from the broiler. If using parchment paper, skip broiling and just bake for another 10 to 15 minutes.

🍽️ When to Serve

🔥 How to Store and Reheat

  • You can prep the potatoes up to 24 hours in advance. Peel them and cut them, and then place them in a container and submerge cover them with water. Be sure to dry them well before proceeding with the recipe.
  • Reheat them in the oven or on the stove over medium-high heat until crisp and heated through.
  • For best results, crisp them up in your air fryer at 400°F for 3 to 4 minutes.

🙋🏽‍♂️ Frequently Asked Questions

Can Breakfast Potatoes Be Made in Advance?

We don’t recommend it. Though they will still be tasty, they will lose that satisfying crispiness on the outside.

What is the best potato for Breakfast Potatoes?

Yellow, gold, or white are best. Although red, fingerling, or new potatoes will still work.

Are Breakfast Potatoes spicy?

It depends on how spicy your chili powder is. If you want zero spice, substitute paprika for the chili powder. For extra spice, add cayenne pepper and a few dashes of hot sauce.

A white plate filled with a serving of breakfast potatoes next to a fried eggs and fresh fruit.

😋 Other Recipes for Breakfast Sides

Ready to make potatoes for breakfast that will rival your favorite brunch place? Go for it!

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

A white bowl filled with easy breakfast potatoes garnished with chopped parsley with a large serving spoon inserted along the side of the dish.
Print Recipe
5 from 4 votes

Breakfast Potatoes

Breakfast Potatoes are a mainstay in diners and popular brunch and breakfast restaurants around the world. This recipe is foolproof and produces potatoes that are crispy on the outside and soft on the inside. The chili powder gives the slightest little kick. Smoked paprika is a nice substitute for the chili powder.
Prep Time15 minutes
Cook Time26 minutes
Total Time41 minutes
Course: Side
Cuisine: American
Servings: 4
Calories: 306kcal
Author: Kris Longwell

Equipment

  • Vegetable chopper and silicon baking liner (or parchment paper – see NOTES)

Ingredients

  • 2 lbs gold potatoes cut into ½-inch cubes
  • 1 cup onion chopped
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter melted
  • 1½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoon chili powder
  • 2 tablespoon parsley fresh, chopped, for garnish (optional)

Instructions

  • Preheat to 400°F.
  • Add all ingredients (except the parsley) to a large bowl and mix with a spoon until the potatoes are completely coated.
    2 lbs gold potatoes, 1 cup onion, 2 tablespoon olive oil, 2 tablespoon unsalted butter, 1½ teaspoon Kosher salt, ½ teaspoon black pepper, 2 teaspoon chili powder
  • Line a baking sheet with silicone baking liner or parchment paper. Transfer the potatoes to the pan and spread them out evenly.
  • Bake the potatoes for 10 minutes. Stir them with a large spoon and rotate the pan 180°. Bake for another 10 minutes and remove from the oven. Pierce a cube with a sharp knife. If there is much resistance, place it back in the oven for another 10 minutes.
  • If using a silicone liner, then turn the broiler on HIGH. Broil the potatoes about 6 inches below the heating element for 3 minutes, stir, and broil for another 3 minutes. Keep a close eye on them, they may not need to go the full 6 minutes. If using parchment paper, don't place them under the broiler; just let the potatoes roast for another 15 minutes until crispy and lightly golden all over.
  • Serve at once and garnish with chopped parsley, if desired.
    2 tablespoon parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Substitutes for the chili powder:  paprika (smoked or not), cumin, curry powder, Italian herbs. 
We use a silicone baking liner when roasting the potatoes.  However, parchment paper will work just fine, but it may burn under the broiler.  If using parchment paper, skip broiling, and just bake the potatoes for another 10 to 15 minutes, until lightly browned and crisp all over.   
See the blog post for links to the vegetable chopper and silicone baking liner.
These potatoes can be prepped up to 24 hours in advance.  Keep the potatoes in water and then drain and dry completely before proceeding with the recipe. 

Nutrition

Calories: 306kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 905mg | Potassium: 1038mg | Fiber: 6g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 48mg | Calcium: 43mg | Iron: 2mg

Chinese Chicken Salad

by 6 Comments

We just love a good entree salad, and this one is about as good as they come.

The combination of crunchy vegetables, almonds, and wontons works perfectly with the creamy peanut dressing and slightly sweet mandarin oranges.  The chicken can be warm or chilled.  And, everything can be prepared in advance, and then assembled just before serving.


NOTE: If you liked the video, please subscribe to our YouTube channel. Remember to click the ‘bell’ icon so you won’t ever miss a new video. Thank you so much!

How To Make Chinese Chicken Salad

Versions of this salad can be found in many popular restaurant chains across the United States.

Will you find this salad in China? No.

But it definitely does have an Asian flair to it. And that works for us!

A large oval white platter holding a Chinese chicken salad.

How to Prepare the Chicken

Deepening the flavor of the chicken can be done easily with a simple marinade. All you’ll need are the following basic ingredients:

  • Soy sauce
  • Orange juice
  • Sesame oil
  • Black pepper
  • Sriracha sauce (optional)
  • Fresh ginger, grated
  • Honey

Simply mix together the marinade ingredients and then pour over the cut-up chicken in a large freezer bag. Place in the fridge for 30 minutes or overnight. Toss the baggie around every now and then.

A whisk in a glass bowl filled with a marinade for chicken for a Chinese chicken salad.

Drain the marinade from the chicken and then cook in a large skillet until cooked through and slightly caramelized.

We add another dash of sriracha and honey as the chicken cooks. This helps to form a wonderful glaze around the chicken pieces.

EXPERT TIP: If you prefer, rather than cooking the chicken in a skillet, you could poach the boneless chicken breasts in simmering water until cooked through, about 15 to 20 minutes. A rotisserie chicken is a great option, too.

Chicken pieces in a large cast-iron skillet being stirred by a wooden spoon.

Choosing the Best Veggies

For the salad component, we recommend going with a combination of iceberg lettuce, red cabbage, and Napa cabbage.

You can go with chopped green cabbage, but you might consider sprinkling salt over it while sitting in a colander in the sink for about 20 minutes. This will soften it. Napa cabbage has a softer texture than green cabbage.

EXPERT TIP: For the carrots, we use the shredding attachment on our food processor. Two large carrots will give you plenty. A box grater works just fine, too. Or, purchase pre-shredded carrots from the market.

A large white oval platter filled with chopped green and red cabbage, iceberg lettuce, and shredded carrots.
A large white oval platter filled with chopped green and red cabbage, iceberg lettuce, and shredded carrots.

How To Make Fried Wonton Strips

Fried wonton strips add that classic crunch that we all love so much to this salad.

Wonton wrappers can be found in the produce section of most well-stocked supermarkets. Egg roll wrappers can be substituted, too.

Simply cut a small stack of wrappers into 3 strips (per wrapper) and then quickly fry in a skillet filled with hot vegetable oil.

Of course, you can skip this step and find wonton strips in the Asian section of your local supermarket.

A metal spider lifting fried wonton strips out a cast-iron skillet filled with hot oil.

When to Serve Chinese Chicken Salad

This salad is an easy and wonderful meal to serve the family on a busy weeknight.

But, because all of the elements can be prepped in advance, and then simply assembled just before serving, it is perfect for potluck dinners, baby/wedding showers, and more.

The dressing is truly an explosion of flavor and brings all the components together. Other awesome salads include:

Shrimp and Avocado Salad
Roasted Beet and Burrata Salad
Warm Bacon and Spinach Salad
Zesty Corn and Black Bean Salad
Cucumber Tomato Salad

Grilled Chicken Caesar Salad

In the meantime, you really need to try this incredible Chinese Chicken Salad. The dressing puts it over the top.

Peanut dressing being poured from a glass jar over a platter filled with chopped vegetables and cooked chicken pieces.

This has become one of our most favorite salads to prepare.

It is truly a meal all in and of itself and is always a hit when we serve it to guests.

Once assembled, it will stay perfect for serving for a couple of hours. So good!

A large serving spoon scooping up a helping of Chinese chicken salad over a platter of the same.

Ready to make one of the best salads in the world? Go for it!

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

A large oval white platter holding a Chinese chicken salad.
Print Recipe
5 from 3 votes

Chinese Chicken Salad

Chinese Chicken Salad is perfect for a family meal any time of the week. But, it's also great for serving to guests, or bringing to a potluck dinner, baby/wedding shower, or any event. Simply prep everything ahead of time, and then assemble just before serving. Add the almonds, mandarins, and wonton strips on top at the last moment.
Prep Time15 minutes
Cook Time15 minutes
Marinating time in the fridge30 minutes
Total Time1 hour
Course: Appetizer or Entree
Cuisine: American
Servings: 4
Calories: 457kcal
Author: Kris Longwell

Ingredients

For the Chicken

  • 2 chicken breasts boneless, skinless, cut into bite-sized pieces
  • 1 tablespoon ginger fresh, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon orange juice
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • 1 teaspoon Sriracha sauce optional
  • ¼ cup honey
  • ½ Kosher salt

For the Salad

  • 3 cups Napa cabbage chopped
  • 1½ cup red cabbage chopped
  • 3 cups iceberg lettuce chopped
  • 2 large carrots shredded, about 1½ cups
  • ½ cup scallions chopped
  • 2 mandarin oranges peeled and slices pulled apart
  • ⅓ cup almonds sliced
  • 1 cup fried wontons see NOTES

For the Peanut Dressing

  • 4 cloves garlic minced
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • ½ cup peanut butter creamy
  • 5 tablespoon olive oil

Instructions

  • Mix the marinade ingredients (except the salt) together in a jar. Place the chicken pieces in a freezer baggie (or bowl) and place in the refrigerator for 30 minutes or up to overnight. Move the chicken around in the baggie (or bowl) occasionally.
    2 chicken breasts, 1 tablespoon ginger, 1 tablespoon soy sauce, 1 tablespoon orange juice, 1 teaspoon sesame oil, ½ teaspoon black pepper, 1 teaspoon Sriracha sauce, ¼ cup honey
  • Heat a large skillet, preferably cast-iron, over high heat. Drain the marinade from the chicken and add the chicken to the skillet. Add ½ teaspoon of salt and stir until cooked through and dark in color. Add a squirt or two more of the sriracha during the cooking process to add a little more coating to the chicken. Once cooked, remove from the skillet and set aside.
    ½ Kosher salt
  • Place all of the salad vegetables in a large bowl. Leave the almonds, mandarins, and wontons for topping the salad.
    3 cups Napa cabbage, 1½ cup red cabbage, 3 cups iceberg lettuce, 2 large carrots, ½ cup scallions
  • Mix together the peanut dressing ingredients in a jar. Stir, or shake, until fully mixed. You may need a spoon to help mix it all together.
    4 cloves garlic, ¼ cup soy sauce, ¼ cup brown sugar, ½ cup peanut butter, 5 tablespoon olive oil
  • Pour the dressing over the vegetables and then use two large wooden spoons (or your hands) to mix it all together, completely coating the salad with the dressing. Transfer to a platter, or individual serving plates, and top with almonds, mandarins, and wonton strips.
    2 mandarin oranges, ⅓ cup almonds, 1 cup fried wontons

Video

Notes

See our video near the top of the blog post for a visual (and fun) guide.  If you liked the video, please subscribe to our YouTube channel.  
To make the fried wonton strips, purchase wonton wrappers and cut them into strips (usually 3 strips per wrapper).  Heat vegetable oil in a sturdy skillet.  Fry until golden, only a couple of minutes.  Drain on paper towels. 
If you are in a pinch for time, you can skip marinating the chicken and poach the breasts in simmering water for 15 to 20 minutes, or until cooked through.  Don't chop until after the chicken is cooked.  A rotisserie chicken from the supermarket will work, too. 
All of the components of the salad can be made up to 24 hours in advance.   Assemble the salad just before serving, remember to top the salad with the almonds, mandarins, and wonton strips. 

Nutrition

Calories: 457kcal | Carbohydrates: 59g | Protein: 40g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 978mg | Potassium: 1322mg | Fiber: 8g | Sugar: 45g | Vitamin A: 7309IU | Vitamin C: 57mg | Calcium: 181mg | Iron: 3mg

German Chocolate Cake

by 8 Comments

This cake is moist, decadent, and one of our all-time favorites.

We love everything about this dessert. The batter makes a moist, but not too dense cake. The two types of icing put it over the top. This goes right up there with our Red Velvet Cake, Classic Carrot Cake, and Pineapple Upside-Down Cake. This is the real deal, folks! And fun to prepare.


NOTE: If you liked this video, please subscribe to our YouTube channel. And remember to click the “bell” icon so you won’t ever miss a new video! Thank you so much!

How To Make German Chocolate Cake

You may be wondering why it’s called a ‘German’ chocolate cake. Actually, it has nothing to do with Deutschland! Read about the interesting origin here.

Now, let’s get to making this iconic dessert.

The cake can easily be made in stages. Bring in the kids, it’s fun to make!

A slice of German chocolate cake on a white dessert plate in front of a cake stand with the cake on it.

Making the Classic Chocolate Cake

The cake is classic chocolate, but we’re keeping it a little lighter than some versions.

Melting sweet chocolate with boiling water starts the process.

EXPERT TIP: It’s good to have your ingredients at room temperature. This just helps in the baking process. You’ll add the chocolate into the creamed butter/sugar, and then incorporate the dry ingredients.

The addition of soft peak egg whites helps to make the cake fluffy and delicious. If you prefer a denser cake, leave the soft peaks out.

Chocolate melting in a metal bowl, and then it being poured into a mixer with cake batter, and then egg white peaks being folded in, and then batter pouring into cake pan.

Once the cakes are fully baked (about 35 minutes), let them cool completely on racks.

While the cakes are baking, get started on the coconut/pecan icing. This will need a little time to cool.

EXPERT TIP: We use 2 9-inch straight-edge cake pans, but you could use 3 pans, and you could go with 8-inch or 9-inch. Just be aware the bake time may need to be adjusted. When an inserted toothpick comes out clean, the cakes are ready.

Two circular chocolate cakes cooling on a wire baking rack.

How To Make The Signature Icing

Probably the most popular component of this iconic cake is the coconut and pecan icing.

In a saucepan, you’ll want to bring the sugar, evaporated milk, egg yolks, and butter to come to a slight simmer for a few minutes, until slightly thickened.

EXPERT TIP: Don’t heat the mixture too quickly on high heat, otherwise, you will scramble the egg yolks. After mixing in the sweetened coconut flakes and pecans, you’ll need to let it cool. The mixture will thicken as it cools.

Coconut pecan frosting being spread on a 2-layered chocolate cake.

How To Serve and Store

This cake is honestly as beautiful as it is delicious.

It’s perfect for serving guests at those special occasion events, or even during the holidays.

Keep leftovers in an air-tight container, or a cake holder with a lid. The cake will keep at room temperature for several days, and be refrigerated for up to 1 week. The cake also freezes nicely for up to 2 months.

The top of a German chocolate cake covered with coconut pecan frosting and lined with chocolate frosting.

Of course, if you prefer, you can skip the chocolate frosting, and leave the sides unfrosted.

Of, you can double the coconut pecan frosting and also apply it to the outside of the cake.

No matter how you do it, you’ll have a stunning cake on your hands.

An unsliced German chocolate cake sitting on a white cake stand.

We really must say that this cake is a true show-stopper and every time we make it and it doesn’t stay on the counter for long!

Your entire family will flip for this cake and get ready for repeat requests!

So beautiful and so delicious! Chocolate cake with two types of icing is the way to go!

A German chocolate cake sitting on a white cake stand with a slice cut out of it.

Ready to make one of the most-loved cakes of all time? Go for it!

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

A large slice of German chocolate cake sitting on a white dessert plate with a fork next to it.
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No ratings yet

German Chocolate Cake

German Chocolate Cake had been a favorite dessert of children and adults alike for generations. Our batter is not overly dense, but extremely flavorful and wonderfully chocolatey. The two types of icing put the cake over the top.
Prep Time20 minutes
Cook Time35 minutes
Cooling and icing1 hour
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: Dessert
Servings: 10
Calories: 876kcal
Author: Kris Longwell

Equipment

  • 2 (or 3) 9-inch cake pans

Ingredients

For the Cake

  • Cooking spray for greasing the pans
  • 2¼ cups cake flour all-purpose can be substituted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup boiling water
  • 4 oz sweet baking chocolate roughly chopped
  • 1 cup buttermilk room temperature
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter 2 sticks, room temperature
  • 1¾ cups sugar
  • 4 large eggs yolks room temperature (save the whites)
  • ¼ teaspoon cream of tartar
  • ¼ cup sugar

For the Coconut / Pecan Frosting

  • 1 cup sugar
  • 1 cup evaporated milk
  • 8 tablespoon butter 1 stick, cut into chunks (can be chilled)
  • 1½ cup sweetened coconut flakes
  • 1½ cup pecans chopped

For the Chocolate Frosting

  • ½ cup butter 1 stick
  • ⅔ cup unsweetened cocoa powder
  • 3 cups powdered sugar aka: confectioners' sugar, divided
  • ½ cup milk divided
  • 1 teaspoon vanilla extract

Instructions

Make the Cakes

  • Preheat oven to 350°F.
  • Spray 2 9-inch cake pans with cooking spray. Line with parchment paper that has been cut into a circle to fit the bottom of the pan. If desired, spray again, all over the inside and then sprinkle with a little flour.
  • Sift together the flour, baking soda, and salt. Set aside.
  • Pour the boiling water into a heat-proof bowl along with the sweet chocolate chunks. Use a whisk or spoon and stir until the chocolate has completely melted. Stir in the buttermilk and vanilla extract. Set aside.
  • In a stand mixer with the paddle attachment, beat the softened butter on medium for 3 minutes, until fluffy. You may need to scrape down the edges once or twice. Add the sugar and beat together for another 4 minutes, until light and very fluffy. Again, scraping down the edges as needed.
  • Beat in the egg yolks, 1 at a time, making sure they are well incorporated before adding another yolk.
  • With the mixer running on medium-low, add in a third of the flour, and then half of the chocolate mixture, another third of the flour, and the rest of the chocolate, and then the rest of the flour. Mix until fully combined and the batter has formed. Stop the mixer.
  • In a bowl, use a hand mixer to beat the egg whites and cream of tartar until soft peaks begin to form. Gently mix in the sugar and continue to beat until soft peaks have formed.
  • Fold the soft peak egg whites into the batter with a large wooden spoon. Continue mixing until no more white streaks appear.
  • Pour the batter evenly into the prepared baking pans.
  • Bake for 25 to 35 minutes, or until an inserted toothpick comes out clean. Let the pans cool on a baking rack for 10 minutes. Then, gently run a sharp knife along the edge of the pan to help loosen the cakes from the sides. Carefully invert the pans. Gently tap on the bottom of the pans and lift them away from the cakes. Allow them to cool completely, about 30 minutes. Remove the parchment paper.

Make The Coconut / Pecan Frosting

  • While the cakes are baking, prepare the coconut/pecan frosting by adding the sugar (1 cup), evaporated milk (1 cup), 3 egg yolks, and butter (1 stick) to a medium-sized saucepan over medium heat.
  • Cook until gently simmering and bubbly. Cook over medium-low heat for another 2 to 3 minutes, until slightly thickened. Remove from heat and stir in the coconut flakes and pecans. Allow to cool completely (the mixture will thicken as it cools).

Make the Chocolate Frosting

  • Place the butter in a microwave-safe bowl and melt in the microwave in 30-second intervals.
  • Mix in the cocoa powder and stir until combined. Add half of the milk and half of the powdered sugar. Use a whisk (or hand mixer) and mix until fully combined. Add the remaining milk and keep adding more powdered sugar until you have a slightly thick frosting. Add more milk if too thick, and more powdered sugar if too thin.

Assemble the Cake

  • Place one of the cooled cakes on a cake stand or plate. Use a spatula or spoon to spread half of the coconut/pecan frosting all over the top, just to the edges of the cake.
  • Top with the next cake and spread the remaining coconut/pecan frosting over the top, leaving about ½ to 1-inch along the edge of the cake without frosting.
  • Use a spatula to spread the chocolate frosting along the edge of the cake, and then pipe the remaining frosting along the top perimeter of the cake.

Video

Notes

NOTE ON THE BUTTER: We misspoke in the video:  1 cup is 2 sticks of butter!  Sorry for any confusion.  For the recipe:  You'll use 2 sticks for the cake (1 cup), and one stick (½ cup) for the coconut/pecan frosting, and then also for the chocolate frosting.  That's a total of 4 sticks. 
See the video near the top of the blog post for a visual guide.  If you like the video, please subscribe to our YouTube channel! 
Both frostings can be made up to a day in advance. 
If you prefer a more dense cake, omit the soft peak egg whites. 
The cake can be made a day in advance of serving.  Store covered at room temp for up to 3 days.  Cake slices will keep covered in the fridge for up to 1 week.  The cake freezes nicely for up to 2 months. 

Nutrition

Calories: 876kcal | Carbohydrates: 136g | Protein: 12g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 491mg | Potassium: 474mg | Fiber: 7g | Sugar: 105g | Vitamin A: 1075IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 4mg

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

Chicken Fried Steak Sandwich

by 15 Comments

If you love a yummy chicken fried steak dinner, just wait until you have it in a sandwich.

We’re taking this Southern classic fried steak and turning it into an unbelievable sandwich with homemade buns, savory cream gravy, and a chicken fried steak like none other.


If you liked this video, please subscribe to our YouTube Channel. And remember to click the ‘Bell’ icon so you’ll never miss a new video!

How To Make a Chicken Fried Steak Sandwich

This may seem like a daunting sandwich to take on.

But you’ll be surprised at how easy it actually is to make from scratch.

And the results will speak for themselves.

A chicken fried steak sandwich topped with sliced tomato and lettuce sitting on a wooden cutting board.

If you liked this video, please subscribe to our YouTube Channel. And remember to click the ‘Bell’ icon so you’ll never miss a new video!

How To Make It Extra Crispy

We have a few tricks up our sleeve for making the cutlet extra crunchy.

First, we dredge tenderized cube steaks in corn starch.

EXPERT TIP: Corn starch helps to create a crispy breading and is often used in Asian fried food.

Dredge the cube steak in corn starch.

Next, we’re going to make a thick wet mixture consisting of the following ingredients:

  • Flour
  • Beer
  • Milk
  • Egg
  • Chili powder
  • Smoked paprika
  • Salt and pepper

Mix until fully incorporated. The mixture will be thick. Plunge the steak into it and let the excess drip off.

Dip the steak into a wet batter flour, beef broth, milk and seasonings.

Now, dredge through flour seasoned with adobo seasoning and pepper.

EXPERT TIP: Now, to make it super crispy, plunge it once again in the wet mixture and then in the seasoned flour.

A final dredge through seasoned flour for crunch chicken fried steak.

The Best Method for Frying

We recommend frying the breaded steaks in a sturdy skillet with an inch or two of hot vegetable oil.

The weight of the steak will ensure that the breading adheres to the meat as is fries.

EXPERT TIP: Make sure your oil is at 350°F. These steaks only take a few minutes per side. Because they are so thin, they cook quickly.

Fill a large skillet with just enough oil to partially submerge the steak as it fries.

A Dairy Queen Classic Sandwich

Dairy Queen is an iconic fast food restaurant that has been popular in the Southern U.S. since the 1940s.

Their DQ Dude is what we are modeling our chicken fried steak sandwich after.

To make it even better, we’re making our buns from scratch. They are so much easier to make than you might think!

A chicken fried steak cutlet sitting on a baking rack next to homemade hamburger buns.

Dairy Queen adds salad dressing to the bun for their sandwich.

No disrespect, but we just can’t do that.

This sandwich is begging for homemade cream gravy.

A person spooning cream gravy onto a bottom hamburger bun.

When To Serve

This sandwich is just so much fun to serve.  It’s great for a festive lunch or feeding a crowd to watch the big game. 

We love to invite guests over and let them create their own monster sandwiches.

EXPERT TIP: The fried cutlets can be made a couple of hours in advance and then kept in a low-temp oven. The gravy can easily be reheated on the stove. If necessary, add a little more cream to the gravy.

A chicken fried steak sandwich with cream gravy oozing from the bottom bun sitting on a cutting board.

We are big fans of Dairy Queen, and would never disparage this trail-blazing institution.

Seriously, we wouldn’t.

But, if you want the best chicken fried steak sandwich in the world, you can now do it in your very own kitchen!

Ready to make an epic sandwich that folks will be talking about for weeks? Go for it!

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

A chicken fried steak sandwich topped with sliced tomato and lettuce sitting on a wooden cutting board.
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4.72 from 7 votes

Chicken Fried Steak Sandwich

Our Chicken Fried Steak Sandwich is our version of Dairy Queen's DQ Dude. We show you how to make buns from scratch, as well as a delicious savory cream gravy. And, of course, the crunchiest fried steak cutlet of all time. Classic and unforgettable.
Prep Time15 minutes
Cook Time15 minutes
Buns and Gravy3 hours
Total Time3 hours 30 minutes
Course: lunch
Cuisine: American Southern
Servings: 4
Calories: 758kcal
Author: Kris Longwell

Equipment

  • Sturdy skillet for frying

Ingredients

For the Steaks

  • 4 3 oz cube steaks tenderized
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon adobo seasoning or seasoned salt
  • 2 tablespoon black pepper divided
  • 2 tablespoon hot sauce such as Tobasco
  • 1 cup corn starch
  • 3 cups all-purpose flour divided
  • ½ cup beer or beef stock
  • 1 cup whole milk
  • 1 large egg
  • 1 tablespoon chili powder
  • 1 teaspoon onion salt
  • 1 teaspoon smoked paprika
  • Vegetable oil for frying

For the Cream Gravy

  • 2 tablespoon bacon grease or butter
  • 3 tablespoon all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon adobo seasoning or seasoned salt
  • 1 teaspoon black pepper

For the Sandwiches

Instructions

Do Ahead

  • Make the homemade hamburger buns

Make the Chicken Fried Steak Cutlets

  • Pour enough oil into a large skillet so it reaches about 1 inch up the side. Heat the oil to 350°F, or until a pinch of bread tossed in turns golden brown after about 1 to 2 minutes.
  • Season one side of the steaks with Worcestershire sauce, adobo seasoning, and pepper. Turn the steaks over and season with hot sauce, adobo seasoning, and pepper.
  • Set up a dredging station with three pans or bowls. In the first pan, add the corn starch. In the next pan mix together 1½ cups flour, beer, milk, egg, chili powder, onion salt, paprika, and ½ teaspoon pepper. In the third pan, mix together the remaining 1½ cups flour with 1 tablespoon of adobo seasoning.
  • Dredge each steak through the corn starch, shaking off excess. Then plunge into the wet mixture, holding the steak upright to allow excess batter to drip off. Dredge through the seasoned flour. For extra crispy cutlets, dredge through the wet and the flour mixture a second time.
  • Working in batches, carefully add the cutlets to the hot oil. Cook for 2 to 3 minutes until turning golden brown. Use a pair of tongs to gently flip the steaks over and cook for another few minutes, until completely golden brown and crispy all over. Place on a plate lined with paper towels to drain. Repeat with remaining cutlets. Keep warm in a low-temp oven if not serving immediately.

Make the Cream Gravy

  • In a separate large skillet, heat the bacon grease (or butter) over medium heat. Add the flour and stir to combine. The mixture should resemble wet sand. Add more flour if necessary. Cook, stirring often, for about 1 to 2 minutes.
  • Carefully whisk in the milk and heavy cream. Continue whisking to remove lumps. Stir frequently with a wooden spoon until thickened, about 4 minutes. Season with 1 teaspoon of adobo seasoning (or seasoned salt) and 1 teaspoon black pepper. Taste and add more salt, if desired.

Assemble the Sandwiches

  • Butter and toast the buns, if desired.
  • Smear about 1 to 2 tablespoon of the gravy on the bottom bun. Place 1 fried cutlet over the gravy. Top with sliced tomato and green leaf lettuce. Cover with the top bun and serve at once, passing more gravy on the side for dunking.

Video

Notes

See the video near the top of the post for a visual guide.  If you like the video, please subscribe to our YouTube channel.
The buns and the gravy can be made 24 hours in advance.  Simply reheat the gravy on the stove over medium heat until bubbly.  Add a little more milk if too thick. 
3 oz. may seem like small steaks, but after being breaded and fried, they get much larger. 
If you can't find tenderized cube steaks, go with any inexpensive cut of meat, and pound with a meat tenderizer until thin. 

Nutrition

Calories: 758kcal | Carbohydrates: 310g | Protein: 102g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 615mg | Sodium: 759mg | Potassium: 2124mg | Fiber: 27g | Sugar: 21g | Vitamin A: 10508IU | Vitamin C: 62mg | Calcium: 1548mg | Iron: 33mg

Mississippi Pot Roast

by 22 Comments

Is there anything much more comforting than a tender pot roast with mashed potatoes? In a word: No.

The only thing better about this incredible roast is that it is so easy to prepare and it only requires 6 simple ingredients. Serve over best mashed potatoes and be prepared for a very well-received dinner.


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

How To Make Mississippi Pot Roast

We love using our slow-cooker to make this incredible roast.

However, you can also slow cook it in a covered large pot (preferably Dutch oven) at 300°F for 3 to 4 hours, until fork-tender.

EXPERT TIP: We love to prepare the roast in the slow-cooker the night before and then just turn it on the next morning and let it cook low and slow all day…just in time for an amazing dinner.

A white bowl filled with mashed potatoes topped with Mississippi pot roast.

Choosing the Best Cut of Meat

You’ll find a wide variety of roasts to choose from when pursuing the meat counter at your supermarket.

Cooking a roast low and slow will always allow even a tough cut of meat to break down and become extremely tender.

Go with a chuck roast. It’s inexpensive, flavorful, and will produce an amazing sauce.

EXPERT TIP: We really like to sear the roast before we place it in the slow-cooker. This helps to lock in flavor and add a nice crust to the exterior of the meat. However, if you’re pinched for time, this step can be omitted. You can salt and pepper the roast before searing, or not. There are lots of seasonings in the two packets, so it’s not really necessary.

A large seared chuck roast sitting in a blue Dutch oven.

The Ingredients You Will Need

This roast only requires six ingredients, and you can omit one of them (olive oil), if you’re not searing the roast first.

Here’s what you’ll need to pick up from the supermarket:

  • 3 to 4 lb chuck roast
  • 1 packet of au jus gravy mix
  • 1 packet of Ranch salad dressing mix
  • 1 bottle of pepperoncini peppers (in brine)

You’ll also need these ingredients, but chances are you already have them on hand:

  • Vegetable or olive oil (if searing)
  • 1 stick butter

Add all ingredients on top of the roast and then let your slow-cooker do all the work!

A chuck roast sitting in a slow-cooker topped with seasonings, peppers, and slices of chilled butter.

Slow-cook the roast on low for 8 to 10 hours or on high for 4 to 5 hours.

All you will need are a couple of forks to shred the meat.

EXPERT TIP: You may find small chunks of fat when you are shredding the meat. This is normal, just remove them from the pot and discard them.

A person using two forks to shred a pot roast that has cooked and is extremely tender.

How To Serve and Store Mississippi Pot Roast

This roast is so filling and so satisfying, it doesn’t require a lot of additional side dishes. Another reason it’s so perfect for a busy weeknight meal.

It does beg for a plate of mashed potatoes, however. These potatoes can easily be made in advance and gently reheated on the stove.

EXPERT TIP: Depending on the size of your roast, you are more than likely going to have plenty of leftovers. Which is great! We honestly think the roast is even better the next day. Simply place leftover roast, mashed potatoes, and any sauce in a large container with a lid and keep in the fridge for up to 5 to 7 days. Easily reheat on the stove, in the oven, or even easier: in the microwave.

A slow-cooker filled with shredded pot roast topped with six pepperoncini peppers.

As the pepperoncini peppers slow cook with the meat, they lose much of their heat.

We love to cut them up and stir them into the meat mixture, or just leave them whole on top.

EXPERT TIP: This roast creates a nice amount of juice which when stirred, makes a divine sauce. No need to add any water to the slow-cooker before cooking. After plating, allow everyone to spoon more of that delicious sauce over the top.

A person pouring a butter sauce over a bowl filled with Mississippi pot roast over mashed potatoes.

The Perfect Weeknight Dinner

There are few meals that are this simple to prepare, and this easy on the budget, and yet are this fulfilling and family-pleasing.

It may feel strange opening up a couple of packets to season your roast.

You also may be asking: Why is it called Mississippi Pot Roast? Word is, the woman who developed the recipe many years back lived in Mississippi. Works for us!

Other amazing weeknight winner dishes that we love are our Easy Ravioli with Tomato-Basil Sauce, Chicken Spaghetti, and our Sheet Pan Greek Chicken!

Two white bowls side by side holding mashed potatoes topped with a helping of Mississippi pot roast topped with green peppers.

You’ll be hard-pressed to find a more tender roast than this one.

The flavor is amazing and the texture is melt-in-your-mouth delicious.

This has become one of our most favorite meals to prepare, and we have a feeling it will become one of your favorites, too.

A fork holding up shredded roast beef over a bowl filled with the same.

Ready to make one of the easiest, yet most delicious roasts in town? Go for it!

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

A white bowl filled with mashed potatoes topped with Mississippi pot roast.
Print Recipe
5 from 5 votes

Mississippi Pot Roast

Mississippi Pot Roast is one of the easiest meals you will ever make. And, by the way, one of the most delicious roasts, too. Only 6 ingredients come together to make a family-friendly that will be requested time and time again.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Entree
Cuisine: American
Servings: 8
Calories: 552kcal
Author: Kris Longwell

Equipment

Ingredients

  • 4 lb chuck roast
  • 2 tablespoon olive oil or vegetable oil
  • 1 packet au jus gravy mix See NOTES regarding sodium
  • 1 packet Ranch dressing mix See NOTES regarding sodium
  • 6 pepperoncini peppers
  • ¼ cup pepperoncini brine Juice from the bottle
  • 8 tablespoon unsalted butter cut into pieces
  • 2 tablespoon parsley fresh, chopped, optional

Instructions

  • In a large pot (ie, Dutch oven), heat the oil over medium-high heat. Add the roast and sear on 1 side for about 4 minutes, until nicely browned. Flip the roast over and sear on the other side for another 4 minutes.
  • Place the roast in your slow-cooker and cover with au jus gravy mix, Ranch salad dressing mix, pepperoncini brine, pepperoncini peppers, and butter. Cook on LOW for 8 to 10 hours or on HIGH for 3 to 5 hours.
  • Shred the meat with the 2 forks. Discard any chunks of fat. Stir the meat to incorporate the juice.
  • Serve warm.

Video

Notes

See the video near the top of the blog post for visual guidance.  If you like the video, please subscribe to our YouTube channel. 
Both the au jus gravy mix and the Ranch mix are fairly high in sodium.  We like our roasts to be a little on the salty side.  If you prefer it to not be too salty tasting, then try using just half of each packet.  You'll still get the amazing flavor and the meat will still be fall-apart delicious. 
If you don't have time to sear the roast, don't worry about it.  The searing adds a nice texture, but the roast will still be delicious if you don't sear it first.
This roast makes a good amount.  Leftovers are just as good, if not even better the following days.  Keep in an air-tight container with a lid in the fridge for up to 5 to 7 days.  The cooked meat freezes beautifully for up to 2 months.  

Nutrition

Calories: 552kcal | Carbohydrates: 2g | Protein: 44g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 187mg | Sodium: 449mg | Potassium: 781mg | Fiber: 1g | Sugar: 1g | Vitamin A: 489IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 5mg

Sautéed Mushrooms – Steakhouse Style

by 8 Comments

Bring the luxury of an upscale steakhouse right to your kitchen with these deeply caramelized mushrooms simmered in rich Sherry and fresh thyme. Finished with sweet sautéed shallots, a bright squeeze of lemon, and plenty of velvety butter, this effortless side dish is guaranteed to steal the spotlight at dinner.

An overhead view of sautéed mushrooms in a large black cast-iron skillet and garnished with chopped Italian parsley and a gold spoon resting in the skillet with a couple of mushrooms on it.
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🍄 The Ingredients

A thoughtful combination of simple kitchen staples, fresh aromatics, and rich finishing touches transforms humble produce into an intensely savory, restaurant-quality side dish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for sautéed mushrooms - steakhouse style on a grey wooden background including button mushrooms, shallots, olive oil, Sherry, butter, lemon juice, herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • Mushrooms: Cremini (baby bella) or white button mushrooms hold their meaty texture best. Wipe them clean with a damp towel rather than rinsing so they sear and brown instead of steaming.
  • Shallots: Provide a delicate, sweet allium flavor. Finely diced yellow or sweet onion makes an easy 1:1 swap.
  • Dry Sherry: The secret to that rich steakhouse depth. Substitute with dry white wine (like Sauvignon Blanc), dry Marsala, or beef broth for an alcohol-free version. Avoid salted “cooking sherry.”
  • Fresh Thyme: Pairs naturally with mushrooms; substitute with ⅓ the amount of dried thyme if fresh isn’t available.
  • Lemon Juice: Cuts through the rich butter and sherry. Always use freshly squeezed for the best flavor.
  • Unsalted Butter: Swirled in at the end to create a glossy, velvety sauce. If using salted butter, just dial back the added salt.
  • Olive Oil: Provides a higher smoke point for browning so the butter won’t burn. Avocado oil or ghee also work well.
  • Italian Parsley: Adds a fresh pop of color and bite. Fresh chopped chives are a great alternative.

📌 Tips and Tricks for Perfect Sautéed Mushrooms

  • Don’t crowd the pan: Give the mushrooms breathing room in a wide, heavy skillet (cast iron or stainless steel is ideal). If they are piled on top of each other, they will steam in their own moisture rather than caramelize and develop that rich brown crust.
  • Be patient and resist over-stirring: Let the quartered mushrooms sit undisturbed in the hot oil for the first few minutes. That direct, uninterrupted contact with the pan is what creates deep, savory browning (the Maillard reaction).
  • Salt in stages: The tiny pinch of salt at the beginning draws out moisture so it can evaporate quickly. Wait to do your final seasoning until after the shallots, butter, and herbs are back in, as reducing the Sherry concentrates the flavors naturally.
  • Why the shallots are cooked separately: Shallots brown and burn much faster than hearty mushrooms cook through. Sautéing them first and adding them back at the end keeps them sweet and tender rather than scorched and bitter.
  • Cut mushrooms into uniform quarters: Keeping the pieces relatively large (quartered instead of sliced) gives them that signature “steakhouse” bite—plump, juicy, and meaty rather than limp.
  • Add the butter off the heat: Pull the skillet off the burner (or turn the heat to low) right before swirling in the cold butter. This emulsifies the fat into the remaining pan juices, creating a glossy, velvety glaze rather than separating into grease.

👩🏼‍🍳 How to Make Sautéed Mushrooms – Steakhouse Style

A person using his hand to remove the stems from white button mushrooms that are in a white bowl and also on a wooden cutting board.
  1. Step 1: Remove the stems from the mushrooms. For large mushrooms, halve or quarter them.
A person using a wooden spatula to stir chopped shallots that are being sautéed in a large cast-iron skillet on a gas stove.
  1. Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped shallots and sauté until tender. Set aside.
A person using a large wooden spoon to stir and sauté whole button mushrooms in olive oil in a large cast-iron skillet on a gas stove.
  1. Step 3: Add another tablespoon of olive oil and add the mushrooms. Sauté, stirring often, until soft and beginning to release their liquid, about 5 minutes.
A person pouring Sherry wine from a small carafe into a large black cast-iron skillet that is filled with whole sautéed button mushrooms.
  1. Step 4: Season with a healthy pinch of salt. Stir in the lemon juice and Sherry and cook until reduced by half, about 4 minutes.
A person transferring chopped fresh thyme from a small white bowl into a cast-iron skillet that is filled with whole sautéed mushrooms.
  1. Step 5: Stir in the chopped thyme. Stir for another minute.
A close-up view of whole sautéed mushrooms resting in a black cast-iron skillet and on a gold serving spoon also resting in the skillet.
  1. Step 6: Turn the heat off and stir in the butter until melted. Garnish with chopped Italian parsley and serve at once.

🍽️ How to Serve

  • Classic Steak Frites: Spoon these mushrooms generously over a seared ribeye or New York strip, served alongside a mound of hot, crispy French fries for the ultimate Parisian bistro experience.
  • Grilled Balsamic Pork Chops: The earthy, buttery sherry glaze provides a rich, savory counterpoint to the sweet and tangy char of balsamic-marinated pork chops.
  • Over Mashed Potatoes or Polenta: Serve them atop a fluffy bed of buttery mashed potatoes, creamy polenta, or parmesan risotto so every last drop of the luscious pan sauce gets soaked up.
  • Gourmet Burger Topper: Elevate a weeknight burger by piling these mushrooms over a juicy beef patty with melted Gruyère or Swiss cheese.
  • Steakhouse Crostini: Spoon the warm mushrooms over toasted crusty sourdough slathered with whipped ricotta or goat cheese for a quick, elegant appetizer.
  • Roasted Chicken: Pair alongside a simply seasoned, crispy-skinned roast chicken or pan-seared chicken breasts to instantly take a simple poultry dinner to the next level.

🙋🏽‍♂️ Frequently Asked Questions

Why do my sautéed mushrooms turn out soggy instead of browned?

Overcrowding the pan is the usual culprit—trapped steam prevents caramelization. Use a wide skillet, give them space, and let them sit undisturbed for the first few minutes to develop a deep crust.

What is the best alcohol-free substitute for Sherry in these sautéed mushrooms?

Rich beef or mushroom broth works best. Stir in a dash of Worcestershire sauce and an extra splash of lemon juice to mimic the fortified wine’s acidity and depth.

Can I make these sautéed mushrooms ahead of time?

Yes. Cook through the reduction step, then refrigerate for up to a day. Reheat gently in a skillet over medium-low heat, swirling in the cold butter and fresh parsley just before serving for a glossy finish.

How should I store and reheat leftover sautéed mushrooms?

Store leftovers in an airtight container in the refrigerator for 4 to 5 days. For the best texture, warm them in a hot skillet with a splash of oil or water rather than using the microwave, which can turn them rubbery.

A straight-on view of a pile of sautéed mushrooms - steakhouse style on a white dinner plate next to a cooked steak and a pile of mashed potatoes.

😋 More Classic Steakhouse Sides

Ready to make an unbelievable side dish that will rival the best steakhouse in town? Go for it!

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

An overhead view of sautéed mushrooms in a large black cast-iron skillet and garnished with chopped Italian parsley.
Print Recipe
5 from 2 votes

Sautéed Mushrooms – Steakhouse Style

These sautéed mushrooms are unbelievably delicious and so easy to prepare. We recommend serving them fresh (don't reheat) when serving to guests. You can easily double or triple the recipe.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side
Cuisine: American
Servings: 4
Calories: 229kcal
Author: Kris Longwell

Equipment

  • Large skillet/saucepan

Ingredients

  • 4 tablespoon olive oil divided
  • 1 large shallot thinly sliced
  • 1 lb mushrooms see NOTES
  • salt and pepper
  • 1 teaspoon lemon juice
  • ½ cup dry Sherry
  • 1 teaspoon thyme fresh, chopped
  • 2 tablespoon unsalted butter
  • 1 tablespoon parsley fresh, chopped, for garnish

Instructions

  • Heat 2 tablespoon olive oil in a large skillet over medium-high heat. Add the shallots and cook, stirring frequently, for about 5 minutes, until soft. Use a large spoon to remove them from the pan.
    4 tablespoon olive oil, 1 large shallot
  • Add the remaining 2 tablespoon olive oil to the pan and add the mushrooms. Cook, stirring often, until just soft and starting to release liquid, about another 5 to 8 minutes. Season with a healthy pinch of salt.
    1 lb mushrooms, salt and pepper
  • Stir in the lemon juice and sherry and cook until almost evaporated, about another 3 to 4 minutes.
    1 teaspoon lemon juice, ½ cup dry Sherry
  • Return the shallots along with the thyme and a healthy pinch of salt and pepper to the pan. Stir and cook for 1 minute.
    1 teaspoon thyme
  • Add the butter and stir until the mushrooms have been coated.
    2 tablespoon unsalted butter
  • Remove from heat and serve at once, garnishing with chopped fresh parsley, if desired.
    1 tablespoon parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
You can go with any type of mushroom for this recipe. We love using simple white button mushrooms. If the mushrooms are on the larger side, then halve them or quarter them. Remove the stems by simply popping them away from the cap. It’s okay if the occasional mushroom cap cracks. They’ll still sauté wonderfully.
We definitely recommend serving these sautéd mushrooms fresh from the stove. Although they are still pretty tasty reheated at a later time, they are at their best soon after they have been cooked. 
We don’t recommend freezing the mushrooms after serving. Don’t worry…you most likely won’t have any leftovers! 

Nutrition

Calories: 229kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 10mg | Potassium: 414mg | Fiber: 1g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg

Strawberry Pretzel Salad

by 6 Comments

This is without a doubt, one of our most favorite side-dish salads of all time.

This salad has been a favorite for many generations. But, it’s easy to make a simple mistake or two that can throw the dish off.  We’re here to keep that from happening.  And this is one of those salad side dishes that can be made the day before serving. Perfect for Potluck Sunday, holiday feasts, or just a busy weeknight.  So good! 

Watch Us Make It!



NOTE: If you liked this video, please subscribe to our YouTube Channel. And don’t forget to click the ‘bell’ icon so you’ll never miss a new video!

How To Make Strawberry Pretzel Salad

We love this salad for many reasons.

First and foremost is the taste. The combination of sweet and salty works perfectly.

And, though it takes a little time, the effort is minimal.

A square white casserole dish filled with strawberry pretzel salad with one piece missing in the corner.

Building the Classic Layers

The pretzel crust is such an important component of this salad, but it’s easy to not get it right.

It’s critical to get the correct ratio of crushed pretzels to butter and sugar.

You’ll need about 1¼ cup of crushed pretzels. This usually is about 3 cups of uncrushed pretzels.

EXPERT TIP: We like to use our food processor to pulverize the pretzels, but a freezer baggie and rolling pin work great, too. We find that the finer you get the crushed pretzels, the less crumbly your salad will be. We also use the bottom of a bottle, or a measuring cup to press the pretzel mixture into the base of your baking dish.

A crushed pretzel and butter mixture being poured out of a pan into a square white baking dish.

The next layer is the delicious cream cheese filling.

We use an electric hand mixer to cream the room temperature cream cheese with sugar.

Fold in the Cool Whip with a wooden spoon and gently mix until fully incorporated.

A large glass bowl filled with cream cheese filling being held over a white dish filled with a pretzel crust.

Tips For Making Strawberry Pretzel Salad

Pretzel Crust – As mentioned, make sure your pretzels are finely crushed. If there are large chunks of pretzels, the crust will be overly crumbly. Make sure the mixture is not too dry. You may need to add a little more melted butter if the mixture feels too dry.
Your Baking Dish – A 9″x13″ dish is traditional for this salad and will work just fine. However, we love using a 10″x10″ baking dish. This allows the layers to be a little thicker because it’s a slightly smaller dish
Make a Solid Seal – This is probably the most important tip: Be sure your cream cheese filling is sealed to the side of the dish around all four sides. If not, the liquid from the un-set Jell-O mixture will seep down to the crust and make it very soggy.

Strawberry Jell-O and sliced strawberries being poured from a ceramic bowl into a white baking dish for strawberry pretzel salad.

We don’t cook with Jell-O that often, but when we do, it’s just a lot of fun.

And the results are beautiful and absolutely delicious.

You could also use raspberry Jell-O with fresh raspberries in place of the strawberries.

NOTE: Be sure to get the large 6 oz. package, or two 3 oz packages of Jell-O

A white plate filled with a slice of strawberry pretzel salad.

When to Serve Strawberry Pretzel Salad

This salad is so versatile and always a big hit when it’s served.

Because it can be made in advance, it’s perfect for a potluck feast. Other Potluck Classics include our King Ranch Casserole and our Best-Ever Broccoli Cheddar Casserole!

And, of course, it’s a perennial favorite during the holidays. Another classic side dish with fruit is our incredible Baked Cinnamon Apples!

Just one bite and you’re reminded of why this is one of everyone’s favorite salads. Pure deliciousness.

A slice of strawberry pretzel salad with a bite taken out of it sitting on a white plate with a fork next to it.

Ready to make one of the most requested salads in the world? Perfectly? Go for it!

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

A slice of strawberry pretzel salad with a bite taken out of it sitting on a white plate with a fork next to it.
Print Recipe
5 from 1 vote

Strawberry Pretzel Salad

Strawberry Pretzel Salad is one of those classic side dishes that just about everyone loves. It's the perfect combination of salty and sweet. And it can easily be prepared the day before serving!
Prep Time15 minutes
Cook Time15 minutes
Chill time3 hours
Total Time3 hours 30 minutes
Course: Side
Cuisine: American
Servings: 8
Calories: 581kcal
Author: Kris Longwell

Equipment

  • 10"x10" or 9"x13" baking dish

Ingredients

  • 6 oz strawberry Jell-O
  • 2 cup boiling water
  • 2 cups pineapple juice cold
  • 1 cup sugar divided
  • 3 cups pretzels salted, 1¼ cup crushed
  • 8 tablespoon unsalted butter
  • 8 oz cream cheese room temperature
  • 8 oz cool whip thawed
  • 1 lb strawberries fresh, hulled and sliced

Instructions

  • Preheat oven to 350°F.
  • Add the Jell-O mixture to the 2 cups of boiling water. Stir until Jell-O is completely dissolved. Pour in the chilled pineapple juice. Set aside to until completely cooled.
  • Pulverize pretzels in a food processor or in a freezer baggie with a rolling pin.
  • Melt the butter in a medium-sized saucepan. Stir in ½ cup of sugar to combine. Stir in the pretzels and cook for a minute or so. If the mixture is dry, add a little more butter.
  • Transfer the pretzel mixture to your baking dish and use the bottom of a bottle or measuring cup to press the mixture in the dish.
  • Bake for 15 minutes. Remove and allow to completely cool.
  • Use a hand-mixer to cream (combine) the softened cream cheese with ½ cup of sugar. Use a wooden spoon to gently fold in the Cool Whip until fully incorporated.
  • Once the pretzel crust is completely cooled, spread the cream cheese mixture over the top, making sure that a seal is formed along the sides of the dish. (This is important...if a tight seal is not made, the Jell-O liquid will seep down the sides and make the crust soggy).
  • Add the sliced strawberries to the cooled Jell-O mixture. Gently pour (or ladle) the Jell-O mixture over the top of the cream cheese layer.
  • Place in the refrigerator for at least 2 to 4 hours until the Jell-O has completely set.

Video

Notes

See our "How To" video near the top of the blog post for visual guidance.  If you liked the video, be sure to subscribe to our YouTube channel! 
We can't stress this enough: Be sure to make a solid seal along the side of the dish with the cream cheese mixture.  This will prevent the liquid from the Jell-O mixture from seeping down and making the crust soggy. 
The salad can be made up to 24 hours in advance.  Cover with foil or plastic wrap and keep in the fridge until ready to serve.
The dish can be frozen for up to 2 months, but it is best served fresh. 

Nutrition

Calories: 581kcal | Carbohydrates: 88g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 594mg | Potassium: 279mg | Fiber: 2g | Sugar: 58g | Vitamin A: 790IU | Vitamin C: 39mg | Calcium: 85mg | Iron: 2mg

Pumpkin Whoopie Pies

by 6 Comments

Looking for a new, fun, and delicious fall treat this year?  Look no further, friends!

These sweet treats are an absolute gem.  They are loaded with amazing pumpkin flavor, and you won’t believe how easy they are to prepare. The kids will flip for them (and the adults, too!).


NOTE: If you liked this video, please subscribe to our YouTube channel! And remember to click the little ‘bell’ icon so you won’t ever miss a new video. Thank you!

How To Make Pumpkin Whoopie Pies

There is some controversy over the origins of the infamous whoopie pie, but that doesn’t really matter here, does it?

All we know is that they are delicious and surprisingly easy to make!

In celebration of fall and Halloween, we’re going with a pumpkin version! Whoopie!

A white dessert plate holding two pumpkin whoopie pies in front of a cake platter holding more whoopie pies.

The Ingredients You Will Need

These wonderful, sweet treats don’t require a large number of ingredients; many of them, you will already have on hand.

For the cookies (which are almost like little cakes), you’ll need:

  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Pumpkin pie spice
  • Light brown sugar
  • Pure pumpkin purée
  • Egg (1)
  • Vanilla extract

For the filling, you’ll need:

  • Unsalted butter, room temperature
  • Cream cheese, room temperature
  • Confectioners’ sugar (aka Powdered sugar)
  • Vanilla extract

EXPERT TIP: If you can’t find pumpkin pie spice, simply mix together 1 tablespoon ground cinnamon, 2 teaspoon ground nutmeg, and 2 teaspoon ground cloves.

After mixing the wet ingredients for the batter, whisk in the flour in increments until fully incorporated. The dough will be wet and a little sticky to the touch.

A person dumping flour from a metal scoop into a bowl filled with pumpkin batter.

Baking and Assembling the Pies

Once the batter comes together, line two baking sheets with parchment paper.

Add about 1½ to 2 tablespoon of the dough to the parchment paper. Use a spoon to spread it to about 2 inches in diameter.

Bake for just 15 minutes, switching out the baking pans about halfway through.

Let cool, and then ice the bottom sides of half of the cookies/pies.

EXPERT TIP: Be sure to let the cookies bake for the full 15 minutes. These cookies really are little pies, and if they are undercooked, they’ll be wet and stick to each other and the platter you serve them on.

A baking sheet filled with uncooked whoopi pie rounds of batter, and then them cooling on a rack, and then them being iced with cream cheese frosting.

When and How To Serve Pumpkin Whoopie Pies

These make absolutely the best gifts. Pick up some fun fall or Halloween plastic wrap from your local craft store, and then wrap several of these up and loosely tie them with a string.

The pies will keep for several days unrefrigerated, or up to 1 week in the fridge (but trust us, they’ll never last that long!).

These are pretty filling, so they make a wonderful dessert. Or, an extra-special after-school sweet treat snack.

Other Pumpkin/Fall Baked Goods

Pumpkin and Butterscotch Bread
Classic Pumpkin Pie
Pressure Cooker Pumpkin Bread Pudding
Classic Pecan Pie
Cream Cheese Apple Bars with Pecan Streusel
Baked Brie with Pecan Sauce

In the meantime, you need to get your hands on this delectable fall treat!

A hand holding a pumpkin whoopi pie filled with cream cheese filling.

We can say, without hesitation, that these have truly become an all-time favorite in our house.

If you want to give these out as gifts, the recipe can easily be doubled, even tripled.

Once your loved ones take that first bite, get ready for a big “Whoopie!”

A pumpkin whoopie pie with a bite taken out of it sitting on a white dessert plate.

Ready to make the best Halloween treat this side of the great pumpkin patch? 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!

Two pumpkin whoopie pies sitting on a white dessert plate.
Print Recipe
5 from 3 votes

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies are such a wonderful celebration of fall baking and Halloween sweet treats! They are somewhere between a cake and a cookie, but we call them pies! And you won't believe how simple they are to prepare!
Prep Time15 minutes
Cook Time15 minutes
Cooling and assembling20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 399kcal
Author: Kris Longwell

Equipment

  • 2 baking sheets lined with parchment paper

Ingredients

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoon pumpkin pie spice
  • 1 15 oz can pumpkin purée not pumpkin pie filling
  • 1⅓ cup brown sugar light or dark
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling

  • 4 tablespoon unsalted butter room temperature
  • 4 oz cream cheese room temperature
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F and line 2 baking sheets with parchment paper.
  • In a medium-sized bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
    1½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 tablespoon pumpkin pie spice
  • In a large bowl, mix together the pumpkin purée, brown sugar, egg, and vanilla extract. Whisk and stir until completely combined.
    1 15 oz can pumpkin purée, 1⅓ cup brown sugar, 1 large egg, 1 teaspoon vanilla extract
  • Working in batches, stir in the flour mixture. Keep adding and stirring until just combined.
  • Use a medium ice scoop or a large spoon to add about 1½ to 2 tablespoons of the batter onto the parchment paper. Use a spoon to spread the dough to about a 2-inch diameter. Continue with the remaining batter, leaving about 1 inch between each round of batter.
  • Bake for 15 minutes, switching the baking sheets halfway through.
  • Remove the baking pans from the oven and let the cookies cool for about 10 minutes. Carefully peel the cookies away from the parchment paper and allow them to cool on racks completely, about another 10 to 15 minutes.

Make the Filling and Assemble the Whoopie Pies

  • While the cookies are cooling, make the filling by adding the softened butter and cream cheese to a large mixing bowl. Use a hand mixer (electric works well) to cream the butter together with the cream cheese until smooth and fluffy. Add the confectioners' sugar and vanilla extract. Mix on low, gradually increasing the speed until fully combined.
    4 tablespoon unsalted butter, 4 oz cream cheese, 1 cup confectioners' sugar, 1 teaspoon vanilla extract
  • Turn half of the cookies over and pipe in the cream cheese filling, or spread with a spoon and/or spatula. Top with the remaining cookies.

Video

Notes

See our video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube Channel. 
You can make your own pumpkin pie spice by combining 2 tablespoon ground cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon ground cloves. 
Be sure to bake the cookies for the full 15 minutes.  Otherwise, the cookies/cakes will be somewhat wet and stick to each other and the platter when being served or stored. 
The whoopie pies will keep in an air-tight container on the counter for several days, and they will keep in the fridge for up to 1 week.  They can be frozen, but will lose some of the spongy texture after thawing.  These are best served fresh. 

Nutrition

Calories: 399kcal | Carbohydrates: 71g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 495mg | Potassium: 166mg | Fiber: 1g | Sugar: 51g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg

Homemade Cheesy Gordita Crunch

by 2 Comments

We love taking an iconic food item…and making it better. Way better.

We’re not here to disparage Taco Bell.  Heavens knows it filled our bellies many, many times over the course of our lives.  Though our palettes have matured from those fast-food days, the concept of this particular taco has us excited to make one in our own kitchen…all from scratch.  Let’s have some fun!


If you enjoyed this video, please subscribe to our YouTube Channel!

How To Make Homemade Cheesy Gordita Crunch

To truly up the game (in a big way) for this soft, crunchy, and cheesy taco, we’re going to need to make almost every component from scratch.

It’s not hard to do, honestly, it just takes a little time.

And, wow…are the results truly astounding.

Three cheesy gordita crunch tacos sitting on a taco holder on a wooden surface.

The Ingredients You Will Need

Here’s what you’ll need to make the most epic Homemade Cheesy Gordita Crunch:

  • Extra-Thick Homemade Corn Tortillas
  • Homemade Cheese Sauce (with Pickled Jalapenos / Optional)
  • Crunchy Corn Taco Shells (Preferably deep-fried at home)
  • Restaurant-Quality Beef Taco Meat Filling
  • Homemade Ranch Dressing, Spiced Up
  • Shredded Iceberg Lettuce
  • Shredded Cheddar Cheese
  • Homemade “Taco Bell-Style” Taco Sauce

That’s doable? Right? Yes!

An assortment of bowls holding taco meat, shredded lettuce, spicy Ranch dressing, cheese sauce, taco shells, and shredded cheddar cheese.

Building the Ultimate Gordita

One of the most elements of our homemade gordita is the outer tortilla. Taco Bell refers to it as a flatbread.

In Mexico, an authentic gordita is a thick tortilla made from masa, and then quickly fried, and then stuffed, usually with some type of meat mixture.

Masa harina is a quick way of making corn tortillas. See us make them in the video!

A quick, but deeply delicious, cheese sauce mixed with chopped pickled jalapeños acts as the ‘glue’ that will hold together the soft tortilla with the crunchy taco.

A large spoon spreading a cheese sauce over the surface of a homemade corn tortilla.

Replicating the Taco Bell taco sauce took quite a bit of experimenting, but we finally got it right.

And trust us, this sauce is the real deal.

EXPERT TIP: Our version is mild, if you want spicier, increase the amount of cayenne pepper and hot sauce. For medium spice, double the amount. For extra hot, triple it.

A spoon pouring taco sauce over the top of three stuffed tacos sitting on a metal taco holder.

When To Serve Homemade Cheesy Gordita Crunch

Half the fun of serving these amazing tacos is putting them together.

We love to place all of the ingredients out buffet style, and let guests build their own gordita.

Your guests will be blown away at how delicious these are.

Wow. Just wow.

A row of three standing cheesy gordita crunch tacos on a wooden surface.

We love taking iconic food items, and making them better…way better.

Which reminds us: Did you see our Homemade Big Mac? Oh, you must check it out.

In the meantime, aren’t you excited to make this masterpiece?  And then eat it!

A close-up view of a crunch taco encased with a soft tortilla lined with a cheese sauce.

Ready to make the best gordita 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!

Three cheesy gordita crunch tacos sitting on a taco holder on a wooden surface.
Print Recipe
4 from 1 vote

Homemade Cheesy Gordita Crunch

This homemade version of the Taco Bell classic a taste sensation. These are so much fun to serve buffet-style for an unforgettable taco party! The meat sauce, queso, and spicy Ranch can all be made well in advance.
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Course: Entree
Cuisine: Tex-Mex, Mexican
Servings: 8
Author: Kris Longwell

Equipment

  • Tortilla press
  • Comal, or griddle for cooking the thick tortillas
  • Deep-fryer for crunch tortillas
  • Taco press for frying tacos

Ingredients

For the Outer Thick Corn Tortilla

  • 2 cups masa harina
  • 1 teaspoon Kosher salt
  • 1½ cups water warm

For the Cheese Sauce

  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 1½ cups whole milk
  • ½ lb American cheese cut into chunks
  • ¼ cup cheddar cheese shredded
  • ½ teaspoon Kosher salt
  • 1 tablespoon jalapenos pickled, chopped, optional

For the Crispy Taco Shell

  • 8 corn tortillas
  • Vegetable oil for frying

For the Taco Meat

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 1 jalapeno seeded and finely chopped
  • 2 cloves garlic minced
  • 1 lb ground beef
  • 2 Roma tomatoes chopped
  • 1 tablespoon chili powder
  • 1 tablespoon cumin ground
  • 1 teaspoon Kosher salt
  • 1 cup dark beer

Spicy Ranch Dressing

  • 1 cup Ranch dressing
  • 2 tablespoon Hot sauce such as Tobasco
  • ½ teaspoon cayenne pepper

For the Taco Sauce

  • 3 cups water
  • 3 teaspoon corn starch
  • 6 oz tomato paste
  • ¼ cup white wine vinegar
  • ¼ cup jalapeno pickle juice
  • 4 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 2 teaspoon Kosher salt
  • ½ teaspoon cayenne pepper

For Garnish

  • 1 cup iceberg lettuce shredded
  • 1 cup cheddar cheese shredded

Instructions

Make the Thick Outer Corn Tortillas

  • In a large bowl, combine the masa and salt. Add the warm water, using your hands to work the water into the dough. Continue kneading for about 2 minutes. Form the dough into a ball and cover with a damp kitchen cloth.
  • Pinch off 2 oz of dough and form into a ball. Place the ball onto a tortilla press that is lined with strong plastic wrap, such as a cut-open freezer baggie.
  • Press to form a tortilla. Gently peel the plastic away from the tortilla.
  • Heat your comal, or griddle over medium-high heat. Gently place the tortilla on the hot surface and cook for 30 seconds. Use a spatula to flip the tortilla and cook for another 30 seconds. Flip once again and cook for another 30 seconds. Transfer to a plate and cover with a kitchen towel to keep warm. Repeat with remaining dough.

Make the Cheese Sauce

  • Melt the butter in a medium-sized saucepan over medium heat. Add the flour and stir to form a roux, about 2 minutes.
  • Whisk in the milk and stir until slightly thickened, another couple of minutes.
  • Add the American and cheddar cheeses and salt. Stir melted and combined. Stir in jalapeños, if using.

Make the Crunch Taco Shells

  • Heat oil in a deep-fryer or sturdy skillet to 350°F.
  • Place a corn tortilla in a taco press and lower into the hot oil and cook until golden and crispy, about 1 to 2 minutes. Drain on paper towels. Repeat with remaining tortillas.

Make the Taco Meat Filling

  • Heat the oil in a large saucepan over medium-high heat. Add the onion and pepper and cook until soft, about 4 minutes. Add the garlic and cook for another 30 seconds.
  • Add the ground beef and cook until no longer pink. Drain, if too much grease has rendered.
  • Add the chopped tomatoes, chili powder, cumin, and salt. Cook for 5 minutes.
  • Add the beer and cook for another 20 minutes. The meat should be wet, but not soupy. Cover and keep warm.

Make the Spicy Ranch Sauce

  • Stir in the hot sauce and cayenne pepper into the prepared Ranch. Cover and chill until ready to use.

Make the Taco Sauce

  • Add the water to a medium-sized saucepan. Whisk in the corn starch and stir until dissolved.
  • Turn the heat on high and stir in the remaining ingredients. Bring to a boil and then lower the heat to low. Simmer for 5 minutes. Transfer to a heat-resistant bowl and let cool to room temperature.

Assemble the Cheesy Gordita Crunch Tacos

  • Fill the crunch taco shells with taco meat, add a layer of spicy Ranch, and then top with shredded lettuce and cheddar cheese.
  • Smear the cheese sauce over one side of the thick corn tortilla. Fold the cheesy tortilla around the crunchy taco.
  • Spoon hot sauce over the taco. Repeat and serve.

Notes

See the video near the top of the post for a fun visual guide.  If you enjoyed the video, please subscribe to our YouTube Channel.
All elements of these gorditas can be made in advance.  Reheat the soft tortillas in a cloth in the microwave.  Gently reheat the cheese sauce and meat filling on the stove over low heat.  The crunchy tacos can be reheated in the oven at 350°F for about 10 minutes.  Store the Ranch and taco sauce in a jar with a lid in the fridge until ready to use. 

Chicken Spaghetti

by 20 Comments

If you’re looking for a dish that will not only satisfy the kids, but the adults, too, this is your casserole!

This dish makes quite a bit. But, it also freezes beautifully. Whenever we make it, we put it into two 8″x8″ pans and bake one and freeze the other. This is cheesy, yummy goodness. Serve it with green beans and crescent rolls for the perfect weeknight dinner!


NOTE: If you liked this video, please subscribe to our YouTube Channel! And don’t forget to click the little ‘bell’ icon so you won’t miss a single video!

As mentioned, this chicken spaghetti recipe is easy to prepare and can also be adapted to individual tastes.

If you don’t have time to sauté the onions and celery, just leave them out!

This is a perfect weeknight meal!

A spoon lifting a helping of chicken spaghetti out of a large lasagna pan.

Preparing the Chicken

We love simmering 2 lbs of boneless skinless chicken breast in water to cook the chicken.

Simply bring about 8 cups of water to a boil, and then place the chicken into the water. Cover and reduce the heat to medium-low for another 25 minutes. Drain, and once cool enough to handle, cube the meat.

EXPERT TIP: We save the water that we cooked the chicken in to boil our pasta. Be sure to save about 1 cup of the pasta water. You’ll need to thin the sauce a bit a little later on. NOTE: To make life even easier, pick up a rotisserie chicken from the grocery store and cut away the meat!

A person using a pair of tongs to lower skinless chicken breast into boiling water and then that person cubing the cooked chicken meat.

The Ingredients You Will Need

After cooking the chicken and pasta, it’s time to bring together the amazing sauce.

Here are what we like to use, but you can go with whatever you have on hand:

For the sauce:

  • Butter
  • Chopped onion
  • Chopped celery
  • Cream of mushroom soup
  • Cream of chicken soup
  • Ro-tel (canned chopped tomatoes with green chiles)
  • Velveeta
  • Cream cheese
  • Salt and pepper

EXPERT TIP: Ro-tel is a Southern staple. It carries a bit of heat with it. If you prefer no spice whatsoever, then just go with chopped tomatoes, either canned (drained) or fresh. Ro-tel can be found in the canned tomatoes sections of most well-stocked supermarkets. If you can’t find Ro-tel, other brands carry a similar product.

Add all of the ingredients to your large pot, and cook over medium-low heat until the cheese has completely melted. We added anywhere from ½ to 1 cup of the reserved liquid to the sauce. If you like an extra thick sauce, don’t add any additional liquid.

A large Dutch oven pot filled with cubed cream cheese, Velveeta, creamed soups, chopped tomatoes, salt, and pepper, and then the same pot after the cheese has melted and everything is stirred together.

Once the sauce comes together, it’s time to dump in the cooked pasta and chicken.

If your pot isn’t big enough, you may need to transfer everything to a large bowl.

Stir until completely mixed together.

Cooked spaghetti being transferred into a Dutch oven filled with cubed cook chicken and a tomato cheese sauce for chicken spaghetti.

FAQs Chicken Spaghetti

  • Can it be made ahead? – Absolutely! This is an amazing dish that can 100% be made in advance. Assemble the casserole but don’t bake it. It can stay, covered, in the fridge for 3 or 4 days. If freezes perfectly, too, for up to 2 months. Let thaw before baking. Leftovers can be reheated in a 350°F oven for about 20 minutes, covered. NOTE: The casserole isn’t as creamy when reheated because the spaghetti will absorb some of the liquid.
  • I don’t like onions, can they be left out? Of course! So can the celery. If you’re in a pinch for time and don’t have time to sauté the veggies, just add a little onion powder and celery salt to the sauce. If adding celery salt, be sure to cut back on regular salt, too, otherwise, the casserole will be too salty.
  • Could ground beef replace the chicken? You bet! Brown the beef, drain the grease, and then season with a healthy pinch of salt and pepper. If you want a vegetarian version, stir in steamed veggies in place of the protein. Yum!

We love using a lasagna pan for baking the chicken spaghetti, but a 9″x13″ dish will work, too.

A mixture of cooked spaghetti, chicken, and a melted cheese sauce being poured into a steel lasagna pan.

The addition of cheese on the top of the casserole isn’t completely necessary.

But why not.

Spaghetti Chicken is cheesy. Which is one of the reasons it’s so delicious!

A hand sprinkling shredded cheddar over the top of an uncooked pan of chicken spaghetti.

When To Serve

This dish is such a family favorite, and is so easy to put together, it’s really the perfect weeknight meal.

It’s also an ideal dish to bring to a potluck dinner or as a gift to anyone wants a good home-cooked meal, but isn’t in the mood to cook.

Remember, you can easily freeze half of the dish and then simply bake later on when you’re really crunched for time.

Wow, is this good!

A large lasagna pan filled with chicken spaghetti with a small portion of the dish removed in one corner with a serving spoon stuck in the dish.

Other Popular Casserole Recipes

We love casseroles because they are so comforting, can often be made in advance, and are almost always such a hit with the entire family.

Here some of our other favorites:

King Ranch Casserole
Broccoli Cheddar Casserole
Chicken and Dressing Casserole
Best Tuna Casserole
Slow-Cooker Ham and Potatoes Casserole
Vegetarian Pasta Bake

In the meantime, aren’t you craving a plateful of this yumminess?

A white dinner plate filled with a large helping of chicken spaghetti.

Ready to make a casserole your family will be requesting time and time again? Go for it!

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

A spoon lifting a helping of chicken spaghetti out of a large lasagna pan.
Print Recipe
5 from 7 votes

Chicken Spaghetti

Chicken Spaghetti is an ideal weeknight meal. It can be made in advance (up to baking) and it's always such a big hit with the kids and adults, alike! We often split the recipe into two 8"x8" pans and bake one and then freeze the other for another time!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree
Cuisine: American Southern
Servings: 10
Calories: 567kcal
Author: Kris Longwell

Equipment

  • Lasagna pan, or 9"x13" dish, or two 8"x8" pans

Ingredients

  • 2 lbs chicken boneless, skinless
  • 1 lb spaghetti dried
  • 2 tablespoon unsalted butter or olive oil
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 1 can Ro-tel don't drain
  • 1 10.75 oz cream of mushroom soup canned
  • 1 10.75 oz cream of chicken soup canned
  • 16 oz Velveeta cubed
  • 8 oz cream cheese cubed
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 cup cheddar cheese shredded

Instructions

  • Bring a large pot of water to a boil (about 8 cups of water). Add the chicken breasts, cover the pot, and lower the heat to medium-low. Cook for 25 minutes.
  • Carefully remove the chicken from the water and let it cool on a rack or cutting board. When cool enough to handle, cut the chicken into bite-sized pieces. Set aside. Leave the water in the pot.
  • Preheat oven to 375°F.
  • Bring the chicken broth to a boil again and add the spaghetti. Cook until al dente, usually about 9 minutes. Drain and set aside. Remove about 1 cup of the chicken/pasta water and keep for making the sauce.
  • Pour out the liquid and place the pot over medium-high heat. Melt the butter and then add the onions and celery and cook, stirring often, until soft, about 4 to 5 minutes.
  • To the pot, add the Ro-tel, both soups, Velveeta, cream cheese, salt, and pepper. Stir frequently until the cheese has melted and everything is combined. Add about ¾ of the reserved pasta water. Stir to incorporate. Stir in the cooked chicken and spaghetti. Stir until fully mixed.
  • Transfer to lasagna, or baking, dish. Top with the grated cheese and then bake for 25 minutes, until the cheese has completely melted and the casserole is bubbly. Remove from oven and let rest for 5 to 10 minutes.

Video

Notes

See our "How To Prepare Chicken Spaghetti Recipe" near the top of the blog post.  If you like the video, please subscribe to our YouTube Channel. 
You can use chicken from a rotisserie chicken for this dish.  1 chicken is usually enough, but you can certainly go with 2.  
Substitute any kind of cream soup, if desired.  
We often split this recipe into 2 batches.  Each batch goes into an 8"x8" pan.  We bake one a freeze the other.  When we're ready to bake the frozen batch, we let it thaw completely, and then bake for 25 to 30 minutes. 

Nutrition

Calories: 567kcal | Carbohydrates: 48g | Protein: 30g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1804mg | Potassium: 566mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1145IU | Vitamin C: 6mg | Calcium: 406mg | Iron: 2mg

Grandma’s Pork Loin Roast

by 41 Comments

The roast is so delicious and moist, it really is perfect.

The brine for this recipe ensures the roast will be super moist and bursting with flavor. We love to cook the pork directly on top of the veggies. This was one of Grandma’s “special” dishes, and, man, it was (is) something else!


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How To Make Grandma’s Pork Loin Roast

We are big fans of brining. It adds flavor and truly makes the roast, or whatever you’re brining, just so juicy and incredibly tender.

The apple and fennel are such a wonderful addition, as well, and actually steam while cooking, and help to add flavor to the meat.

A large pork loin roast with several slices cut surrounded by roasted apples and fennel bulbs.

EXPERT TIP: Start the brine about 8 (or up to 24) hours before baking. We love to get the meat in the brine the night before serving. This allows the brine mixture to really penetrate the roast.

The Perfect Pork Brine

As mentioned, allowing the pork to sit in salt brine not only infuses flavor, but it will also result in a much more juicy roast.

Salt is an important component of a good brine, but the addition of apple cider, brown sugar, fresh thyme, and crushed garlic pairs perfectly with pork.

EXPERT TIP: Grab a large brine bag (or any plastic bag that is waterproof) and line a pot or pan that is just large enough to hold the roast. This will allow the brine to easily cover the roast. Tie it up and add some sort of weight  (ie, plate or pot lid) on the top of the bag.  This will help to keep the roast submerged.

An apple juice brine being poured from a large measuring cup into a Dutch oven lined with a brining bag that has a pork loin in it.

What To Serve with Roasted Pork Loin

Sliced apples and fennel bulbs are a perfect match for roast pork.

Fennel has a slight licorice taste and smell, but that mellows completely as it cooks and melds with the apples and juices from the roast.

EXPERT TIP: Use the apples and fennel as the rack to hold the pork loin while it’s roasting. The loin flavors the apples and fennel, and they do the same for the roast.

Along with the roast apples and fennel, our best mashed potatoes and steamed green beans round out the perfect feast.

A large glass bowl filled with sliced apples and chopped fennel bulbs.

What You Will Need for the Maple Mustard Glaze

Topping the pork with a flavorful glaze not only provides amazing taste, but it forms a crust that is just incredible.

The ingredients are simple but work beautifully together and with the pork. Here’s what you’ll need:

  • Pure Maple Syrup
  • Whole-Grain Mustard
  • Fresh thyme
  • Salt and Pepper

Mix the glaze ingredients in a small bowl and then pour them all over the roast, which is resting on the apples and fennel in the bottom of a roasting pan.

A person using a cooking brush to apply a mustard maple sauce over a large pork loin roast in a roasting pan.

How Long To Roast Pork

You’ll want the internal temperature of the roast to reach 140°F.

Let the roast rest for about 10 minutes before slicing. This allows the juices to settle into the roast, but it will also continue cooking to the desired internal temperature of 145°F.

EXPERT TIP: We start with the oven nice and hot at 450°F and cook the roast for 20 minutes. This helps to form the crust and lock in the juices. Then lower the oven temperature to 350°F to finish the cooking, usually another 50 to 60 minutes.

A person holding a large steel roasting pan filled with a roasted pork loin sitting on top of roasted apples and fennel.

When To Serve Roast Loin Pork

This roast is wonderful any time of the year, but it’s extra special when the leaves start to change colors outside.

It’s also an ideal roast to serve at your Christmas or Easter feast.

EXPERT TIP: This roast makes for amazing leftovers. Simply wrap the roast and keep it in the fridge for up to 5 days. It can be frozen for up to 2 months. Reheat, wrapped in foil, in the oven for about 20 to 30 minutes.

A large butcher knife slicing through a large roasted pork loin roast on a wooden cutting board.

This pork loin roast is not only unbelievably delicious, but it also makes a stunning centerpiece for your table.

Grandma knows best, and this roast is one of her most amazing dishes.  Another amazing Grandma dish is Classic Swiss Steak. Amazing!

Your family and other loved ones will be requesting this pork roast with apples and fennel time and time again.

A white dinner plate filled with a slice of roasted pork loin and roasted apples and fennel and steamed green beans.

Ready to make a roast that Grandma would be proud of? Go for it!

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

A person holding a large steel roasting pan filled with a roasted pork loin sitting on top of roasted apples and fennel.
Print Recipe
4.70 from 13 votes

Grandma's Pork Loin Roast

Grandma's Pork Loin Roast gets a nice brine and then a maple-mustard crust when it bakes. Cook along with the apple and fennel, and wow, oh wow, is this good! Grandma would be so proud!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Brining time8 hours
Total Time9 hours 30 minutes
Course: Entree
Cuisine: Entree
Servings: 8 people
Calories: 425kcal
Author: Kris Longwell

Equipment

  • Brine bag
  • Roasting pan

Ingredients

FOR THE BRINE

  • 8 cups apple cider cold
  • ¾ cup Kosher salt
  • ¼ cup brown sugar light
  • 2 cloves garlic crushed
  • 3 sprigs thyme thyme
  • 1 4 lb pork loin roast boneless, leave a thin layer of fat

FOR THE ROAST

  • ¼ cup maple syrup
  • 3 tablespoon whole-grain mustard
  • 2 teaspoon thyme fresh, chopped
  • 1½ teaspoon Kosher salt divided
  • 2 teaspoon black pepper freshly ground, divided
  • 2 bulbs fennel quartered, cored, and sliced
  • 2 apples peeled, cored, and sliced
  • 1 tablespoon olive oil

Instructions

BRINE THE PORK

  • Combine 2 cups of the apple cider with the salt, brown sugar, garlic, and thyme in a large saucepan and bring to a boil over high heat, stirring constantly, until salt and sugar dissolve, about 3 minutes.
    8 cups apple cider, ¾ cup Kosher salt, ¼ cup brown sugar, 2 cloves garlic, 3 sprigs thyme
  • Whisking continuously, pour the hot cider/salt mixture into another pan or bowl with the remaining cold apple cider.
  • Place the pork loin roast in a pot that is lined with a brine bag. Pour the brine over the pork. Tie up and cover. Place in the refrigerator for 8 to 18 hours.
    1 4 lb pork loin roast

ROAST THE PORK

  • Position a rack in the center of the oven, and heat your oven to 450°F.
  • In a small bowl, mix the maple syrup, mustard, thyme, 1 teaspoon of salt, and 1 teaspoon of black pepper.
    ¼ cup maple syrup, 3 tablespoon whole-grain mustard, 2 teaspoon thyme, 1½ teaspoon Kosher salt, 2 teaspoon black pepper
  • Drain the pork and pat dry with paper towels.
  • In a medium bowl, toss the fennel and apple with the oil, ½ teaspoon salt, and a good pinch of black pepper.
    2 bulbs fennel, 2 apples, 1 tablespoon olive oil
  • Scatter the apples and fennel across the bottom of a large roasting pan (large enough to hold the pork with an inch or two of space around the edges).
  • Put the pork, fat side up, on top of the fennel and apples. Brush the pork all over with the mustard glaze.
  • Roast the pork until the crust just starts to brown, about 20 minutes.
  • Reduce the heat to 350°F and continue cooking until an instant-read thermometer inserted into the thickest part of the loin reads 145°F., about 50 to 60 minutes more.
  • Remove from oven and let rest for 10 minutes.
  • Slice the pork and serve with roasted apples and fennel on the side.

Video

Notes

Be sure to watch the video near the top of the blog post for visual reference.  If you like the video, subscribe to our YouTube Channel! 
Ask your butcher to cut you a boneless pork loin roast, about 4 to 5 lbs.  You'll want to leave a thin layer of fat on the top of the roast.
The roast can stay in the brine for up to 18 hours.
Leftovers will keep in the fridge for up to 5 days.  The cooked roast can be frozen for up to 2 months.  Thaw and reheat in a 350°F oven, wrapped in foil, for about 30 minutes, or until warmed through. 

Nutrition

Calories: 425kcal | Carbohydrates: 48g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 11123mg | Potassium: 345mg | Fiber: 2g | Sugar: 40g | Vitamin A: 76IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg

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

Classic Southern Fried Okra

by 2 Comments

This Classic Southern Fried Okra is perfectly seasoned and fried to a golden, crispy crunch that captures the heart of Southern comfort food. It’s the ultimate side dish to serve alongside a hearty plate of chicken-fried steak, buttery mashed potatoes, and plenty of Southern cream gravy.

A person using his fingers to pick up a piece of Classic Southern Fried Okra from a basket filled with the same.
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🧂 The Ingredients

A combination of basic kitchen staples and savory spices creates a signature coating that ensures every bite is perfectly seasoned and satisfyingly crisp. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Classic Southern Fried Okra on a grey wooden background including sliced okra, flour, cornmeal, milk, breadcrumbs, oil, and seasonings.

📝 Ingredient Notes and Substitutions

  • Okra: Fresh okra is wonderful when in season, but frozen cut okra works perfectly for this recipe and is a great year-round time saver. If using frozen, there is no need to thaw it completely; just let it sit out for a few minutes so the coating has something to grab onto.
  • Milk: This serves as the binder to help the flour and cornmeal adhere to the okra. For a tangier, traditional Southern twist, you can substitute the milk with buttermilk.
  • Fine Cornmeal & Breadcrumbs: The combination of fine cornmeal and plain breadcrumbs creates a superior, extra-crunchy texture that stays crispy longer than flour alone. If you prefer a grittier, more rustic crust, you can use medium-grind cornmeal.
  • Seasonings: Onion powder, garlic powder, salt, and pepper provide the classic savory flavor profile. If you want a bit of a kick, feel free to add a half-teaspoon of cayenne pepper or smoked paprika to the dry mix.
  • Vegetable Oil: This is ideal for frying due to its neutral flavor and high smoke point. Canola oil or peanut oil is also an excellent choice for achieving that perfect golden-brown finish.

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

🔥 Tips and Tricks for Perfect Fried Okra

  • Maintain the Oil Temperature: Use a kitchen thermometer to keep your oil between 350°F and 360°F. If the oil is too cold, the okra will absorb too much grease and become soggy; if it’s too hot, the outside will burn before the okra is tender.
  • Don’t Overcrowd the Pan: Fry the okra in small batches. Adding too much at once will drop the oil temperature significantly, leading to a less-than-crispy crust.
  • The “Shake” Method: For an even coating without the mess, toss your okra and dry ingredients in a large freezer bag or a container with a lid. Shake it vigorously to ensure every nook and cranny of the okra is covered in that delicious cornmeal mixture.
  • Handle Frozen Okra with Care: If you are using frozen okra, don’t let it thaw completely. Frying it while it is still slightly firm and icy helps it hold its shape and prevents it from becoming too “slimy” during the preparation process.
  • Drain on a Wire Rack: Instead of draining the fried okra directly on paper towels, try using a wire cooling rack set over a baking sheet. This allows air to circulate around the okra, preventing the bottom from steaming and getting soft.
  • Season Immediately: Sprinkle a tiny bit of extra salt over the okra the second it comes out of the hot oil. The heat helps the salt adhere to the crust for maximum flavor.

👩🏼‍🍳 How To Make Classic Southern Fried Okra

A person using his fingers to coat sliced okra in a pan that is filled with all-purpose flour.
  1. Step 1: Dredge the cut okra through the flour to fully coat.
A person using his fingers to submerge sliced of okra that have been coated with flour in a pan filled with whole milk.
  1. Step 2: Add the floured okra to the milk and turn to coat.
A person dredging pieces of okra that have been coated with flour and milk through breadcrumbs in a baking pan.
  1. Step 3: In a pan or bowl, combine the breadcrumbs with the onion powder, garlic powder, salt, and pepper. Dredge the coated okra through the breadcrumbs. Set aside and continue until all of the okra has been breaded. Heat your oil to 350°F.
A person holding a fry basket over a cutting board that is filled with freshly fried Southern Fried Okra.
  1. Step 4: Working in batches, fry the okra until golden. It’s okay if some of the green okra is visible. This is good! Season with a sprinkle more of salt and serve at once.

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

Can I use frozen okra to make Southern Fried Okra?

Yes, it works beautifully and is a great time-saver. Just let it sit out for a few minutes before coating so the breading sticks well, but don’t let it thaw completely.

How do I prevent Southern Fried Okra from becoming slimy?

High heat is the key to success. Frying at the correct temperature ensures the exterior crisps up quickly, locking in the texture and preventing that unwanted consistency.

What is the best way to reheat leftover Southern Fried Okra? 

To bring back the original crunch, place the pieces in an air fryer or a hot oven for a few minutes. Avoid the microwave, as it will make the coating soft and chewy.

Why does the breading fall off my Southern Fried Okra?

This usually happens if the pieces are too dry or if the oil isn’t hot enough. Make sure to use a binder like milk or buttermilk and ensure the pan is at the proper temperature before adding the batches.

😋 More Classic Southern Side Dish Recipes

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

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

An overhead view of a basket lined with red and white-checkered paper and filled with Classic Southern Fried Okra.
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Classic Southern Fried Okra

This fried okra is yet another Southern classic. So good and so tasty. Serve with your favorite Southern entree (aka Chicken Fried Steak), and you'll be in Heaven!
Prep Time15 minutes
Cook Time15 minutes
Total Time23 minutes
Course: Side Dish
Cuisine: Southern
Servings: 6 people
Calories: 295kcal
Author: Kris Longwell

Equipment

  • Deep fryer, or sturdy skillet with a candy thermometer

Ingredients

  • Vegetable oil for frying
  • 1 cup all-purpose flour
  • 1½ cup milk or buttermilk
  • ¾ cup cornmeal fine, or medium-fine
  • ¾ cup breadcrumbs plain
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 lbs okra cut, thawed (if frozen)

Instructions

  • Heat the oil to 350°F.
    Vegetable oil
  • Set up a dredging station with 3 bowls or pans. Place the flour in the 1st bowl, the milk (or buttermilk) in the 2nd bowl, and mix together the cornmeal, breadcrumbs, onion powder, garlic powder, salt, and pepper.
    1 cup all-purpose flour, 1½ cup milk, ¾ cup cornmeal, ¾ cup breadcrumbs, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon black pepper
  • Working in batches, drop some of the okra in the flour and toss to coat. Add the coated flour to the milk and stir it around to coat with milk. Add to the cornmeal/breadcrumb mixture and toss around to coat. If you prefer an extra crunchy breading, repeat this process.
    2 lbs okra
  • Once all of the okra has been breaded, working in batches, carefully add to the hot oil. Use a fork or metal spatula to gently nudge the frying okra. This will keep the okra from sticking to each other.
  • Drain on paper towels. Hit with another sprinkle of salt. Repeat and then serve.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
We find that frozen cut okra works wonderfully for this recipe.  Allow the okra to thaw (this can be expedited by rinsing in a colander with cool water).  The okra will be moist, which will help the flour adhere to the okra.  Fresh works great, too.  Just make sure the okra is ripe and soft to the touch.  
This okra is best served piping hot.  But it’s still super tasty even after it becomes room temperature.   The okra can be reheated in a warm oven for about 15 to 20 minutes. 
The okra can be prepped up to 12 hours in advance.  Fry just before serving. 

Nutrition

Calories: 295kcal | Carbohydrates: 55g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 719mg | Potassium: 653mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1183IU | Vitamin C: 35mg | Calcium: 225mg | Iron: 3mg

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

Broccoli Casserole with Cheddar and Rice

by 12 Comments

Homemade broccoli casserole with cheddar and rice is the ultimate side dish, offering a comforting blend of flavors and textures that pairs beautifully with any meal. The addition of homemade cream of mushroom soup elevates it to a whole new level, adding richness and depth that everyone will love.

A large serving spoon lifting up a helping of broccoli casserole with cheddar and rice over a dish of the same.
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🥦 The Ingredients

Using fresh ingredients in this dish enhances its flavor and nutrition, making it truly exceptional and delightful with every bite. Find ingredient notes (including substitutions and variations) below.

A collection of ingredients on a white background for broccoli casserole with cheddar and rice including broccoli florets, shredded cheese, mushroom soup, rice, melted butter, and scallions.

🧀 Substitutions and Variations

  • Vegetables – Obviously, broccoli is the star ingredient in this dish. Fresh is recommended, and we suggest blanching the florets first. Frozen broccoli can be used in a pinch, but do your best to remove all the excess water. You can also add other vegetables such as cauliflower, carrots, and parsnips!
  • Soup – Making the cream of mushroom soup from scratch elevates this recipe. But, you can use two cans of canned soup and still have a delicious casserole.
  • Cheese – Cheddar is recommended, but you could also use Colby Jack, Monterrey Jack, White Cheddar, Fontina, Mozzarella, or a combination of these.
  • Crunchy topping – Don’t skip this, it adds a wonderful texture to the casserole. Panko breadcrumbs can be found in most well-stocked supermarkets. Crushed Ritz crackers are a wonderful option, too.

Expert Tip

Blanching the broccoli softens the vegetable just enough so after the casserole bakes, it’s fork-tender. Transferring to an ice bath ensures the broccoli won’t continue to cook, even after it’s been drained.

How To Make Broccoli Casserole with Cheddar and Rice

A person pouring cream into an oval Dutch oven that has simmering mushroom soup in it.
  1. Step 1: Do Ahead: Make the Cream of Mushroom Soup.
Broccoli florets that have been blanched in boiling water being transferred to an ice batch in a glass bowl.
  1. Step 2: Blanch the broccoli florets and then add to an ice bath.
A person pouring homemade cream of mushroom soup into a bowl filled with shredded cheddar, broccoli florets, and steamed white rice.
  1. Step 3: In a bowl, pour the soup over the broccoli, cheese, rice, and scallions.
A person transferring a mixture of cream of mushroom soup, broccoli, cheddar, and rice into an oval baking dish.
  1. Step 4: Mix everything together and transfer into a greased baking dish.
A person sprinkling breadcrumbs with grated Parmesan cheese over the top of an uncooked broccoli and cheddar casserole.
  1. Step 5: Top with grated Parmesan cheese and bread crumbs. 
A baked broccoli casserole with cheddar and rice in an oval baking dish sitting on a wooden cutting board.
  1. Step 6: Bake until bubbly and then let rest for 10 minutes. 

🍽️ How To Serve

  • This casserole is perfect for serving a crowd, such as at a potluck dinner.
  • It’s also wonderful served at a holiday feast alongside bourbon orange-glazed ham or roasted rack of lamb.
  • Right after it’s out of the oven, cover with foil, and it will stay warm for 30 minutes to an hour.

🔥 How To Store and Reheat

  • Leftovers can be stored in an air-tight container for up to 1 week.
  • The casserole reheats wonderfully in an oven preheated to 350° for about 20 minutes. Cover with foil if the top is browning too much.
  • The casserole can also be prepared (uncooked) in advance. Let thaw completely and then bake according to the recipe instructions.

🙋🏽‍♂️ Frequently Asked Questions

Can Broccoli Casserole with Cheddar and Rice be made in advance?

Absolutely! It can be prepared up to 3 days in advance of baking. If making in advance, cover and refrigerate. Wait until just before baking to add the topping.

Can I use frozen broccoli for broccoli casserole with cheddar and rice?

You can, however, we recommend allowing the broccoli to completely thaw and then use paper towels to absorb as much of the liquid as possible (no need to blanch frozen broccoli).

Is broccoli casserole with cheddar and rice vegetarian?

Yes. Unless you use chicken broth when making the cream of mushroom soup.

A large silver serving spoon inserted into a dish holding broccoli casserole with cheddar and rice.

🥔 Other Amazing Side Dish Recipes

Ready to make a side dish that just might steal the show? 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 serving spoon lifting up a helping of broccoli casserole with cheddar and rice over a dish of the same.
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5 from 2 votes

Broccoli Casserole with Cheddar and Rice

Broccoli Casserole is a classic dish that has been making its way onto potluck dinners and Sunday meals at home for generations. Well, we just elevated this dish to levels your guests will be talking about for days. And the whole thing can be prepared a day in advance (before baking).
Prep Time20 minutes
Cook Time45 minutes
Making the Soup45 minutes
Total Time1 hour 50 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 463kcal
Author: Kris Longwell

Equipment

  • 9"x13" baking dish (or similar size)

Ingredients

  • 3 cups cream of mushroom soup click the link for easy recipe
  • 2 heads broccoli cut into small florets
  • 1 lb cheddar cheese grated
  • 2 cups steamed rice click the link for easy recipe
  • ½ cup scallions chopped
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoon unsalted butter melted, plus extra for greasing dish
  • ½ cup Panko bread crumbs
  • ¼ cup Parmesan cheese

Instructions

Make-Ahead

  • Cream of mushroom soup (see link in the ingredients list)
    3 cups cream of mushroom soup

Prepare the Casserole

  • Bring a pot of water to a boil. Fill a large bowl with water and add ice. Carefully add the broccoli florets to the boiling water. Bring back to a boil and cook for 1 minute. Drain and transfer to the ice bath to stop the cooking. Discard the ice and drain again.
    2 heads broccoli
  • Preheat oven to 375°F.
  • Grease a 9×13" baking dish with butter or cooking spray.
  • In a large bowl, add the blanched broccoli, cheddar cheese, cooked rice, scallions, salt, and pepper. Pour the cream of mushroom soup over the top. Use a large wooden spoon to mix everything together.
    1 lb cheddar cheese, 2 cups steamed rice, ½ cup scallions, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
  • In a small bowl, pour the melted butter over the Panko bread crumbs. Use a fork to mix together.
    2 tablespoon unsalted butter, ½ cup Panko bread crumbs
  • Transfer the broccoli mixture into the prepared dish. Sprinkle the Parmesan cheese over the top, and then top with the bread crumbs.
    ¼ cup Parmesan cheese
  • Bake, uncovered, for 20 minutes. Increase the temperature to 425°F and bake for another 8 to 10 minutes, until nicely browned on top and the casserole is bubbly.
  • Remove from the oven and allow to sit for 5 to 10 minutes.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The homemade cream of mushroom soup really puts this dish over the top.  It can be made days in advance.  See the link for the recipe in the ingredients list. If you like the casserole extra creamy, go with 4 cups of soup (this is what we used in the video). We think 3 cups is actually a better ratio of soup to the other ingredients. 
The casserole can be assembled up to adding the bread crumbs up to a day in advance.  Keep in the fridge and cover with foil.  Add the breadcrumb mixture just before baking. 
Leftovers will keep in an air-tight container with a lid for up to 1 week.  And the casserole can be frozen (baked or unbaked) for up to 2 months.  If unbaked, allow to thaw and then bake according to recipe directions.  If baked, then allow to thaw, cover with foil, and reheat in a 350°F oven until heated through, about 20 minutes. 

Nutrition

Calories: 463kcal | Carbohydrates: 32g | Protein: 27g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1811mg | Potassium: 740mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1691IU | Vitamin C: 137mg | Calcium: 540mg | Iron: 3mg

Cheesecake Brownies

by 11 Comments

These gems are quite simply one of our favorite treats in the world.

Think about it. Chocolate. Cheesecake. Brownies. Sweet treat perfection.  These give our Ultimate Fudge Brownies a run for their money!

NOTE: If you liked this video, be sure to subscribe to our YouTube Channel

How To Make Cheesecake Brownies

These incredible brownies come together in less than an hour and are really easy (and fun) to prepare.

As always, go with quality ingredients to achieve the very best taste and texture. Brownies have been delighting kids and adults for many generations and these are no exception. 

Swirl in cheesecake and you’ve got something really special on your hands!

A stack of four square chocolate and cheesecake brownies on a white surface.

The Ingredients You Will Need

These brownies require just a handful of ingredients, but they come together to make the most delicious brownies!

Here’s what you’ll need:

  • 1 stick unsalted butter (8 tbsp)
  • 2 oz. unsweetened chocolate (baking chocolate)
  • 1⅓ cup sugar
  • 2 large eggs
  • ¾ teaspoon vanilla extract
  • Salt
  • ⅔ all-purpose flour
  • 8 oz cream cheese, room temperature

EXPERT TIP: Cut the butter and chocolate into small pieces and then melt them together in a medium-sized saucepan. Stir frequently. Use a large wooden spoon to mix in the flour and stir until a batter has formed and the flour has been completely incorporated.

A medium saucepan filled with melted chocolate and butter and then the same pan with flour being poured into the chocolate mixture.

Creating the Cheesecake Swirls

We find that a metal (aluminum) 8″x8″ pan produces the best brownies. Moist on the inside and crunchy on the top.

Simply grease the pan then pour in the chocolate batter.

EXPERT TIP: This recipe makes 9 brownies. If you want to make a larger batch, we recommend tripling the recipe and going with a 9″x13″ dish.

After adding dollops of the cream cheese mixture over the top of the brownie batter, use a butter knife to swirl the chocolate throughout the brownie batter. Don’t over-mix, otherwise, the two batters will blend together.

Brownie batter being poured into a greased square metal pan and then cream cheese being swirled into the batter with a knife.

How To Serve and Store

These cheesecake brownies are extremely moist when they come out of the oven.

After letting them rest for about 5 minutes, they are ready to serve. With cold milk, of course!

EXPERT TIP: In the unlikely event that you have any leftover brownies, we recommend storing them in an air-tight container with a lid for up to 1 week. They can be frozen for up to 2 months. Reheating the brownies in the microwave is always a great choice.

A metal pan filled with chocolate and cheesecake brownies that have been cut into squares and one brownie is missing.

Other Sweet Treats To Make

Here are some of our other all-time favorite sweet cravings:

The Ultimate Fudge Brownies
Lovely Lemon Bars
Chocolate Caramel Shortbread Bars
Heath Bar Fudge Brownies
Raspberry Linzer Bars

But for now, go and make these awesome Cheesecake Brownies!

A chocolate and cheese cake brownies being held up on a metal spatula.

We love these brownies because though they do satisfy our sweet tooth, they are not overly sweet.

There is a slight tartness in the cream cheese swirls that match perfectly against the brownies.

With just one bite, you’ll be in love with these amazing brownies.

A chocolate and cheese cake brownie sitting on a white dessert plate with a bite taken out of it.

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

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

A stack of four square chocolate and cheesecake brownies on a white surface.
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5 from 3 votes

Cheesecake Brownies

These Cheesecake Brownies combine two of our favorite things in this world: Chocolate and Cheesecake! So gooey, delicious, and really easy to make. Serve with a cold glass of milk! Enjoy!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Dessert
Servings: 9 people
Calories: 363kcal
Author: Kris Longwell

Equipment

  • 8"x8" baking pan

Ingredients

  • 8 tablespoon unsalted butter 1 stick, plus extra for greasing the pan
  • 2 oz unsweetened baking chocolate chopped
  • 1⅓ cups sugar divided
  • 2 large large eggs whole
  • 1 egg yolk
  • ¾ teaspoon vanilla extract divided (¼ teaspoon and ½ tsp)
  • Pinch salt
  • ⅔ cup all-purpose flour
  • 8 oz cream cheese room temp

Instructions

  • Preheat oven to 350°F.
  • Butter an 8"x 8" baking pan.
  • Cut the butter and chocolate into pieces. Add to a medium-sized saucepan, over medium-low heat, whisking occasionally, just until melted.
  • Remove from heat and whisk in 1 cup sugar, 2 eggs, ½ teaspoon vanilla, and salt until well incorporated.
  • Whisk in flour until just combined.
  • Spread into prepared baking pan.
  • Using a hand mixer, or wooden spoon, mix together cream cheese, remaining ⅓ cup sugar, egg yolk, and remaining ¼ teaspoon vanilla until smooth.
  • Drop dollops of the cream mixture over the brownie batter, then swirl with a knife or small spatula.
  • Bake until the center is just set, about 35 minutes. Let cool for at least 5 minutes before cutting and serving.

Video

Notes

NOTE: See the video near the top of the blog post for visual guidance.  If you enjoy the video, be sure to subscribe to our YouTube Channel! 
If you'd like to make this in a 9"x13" dish, we recommend doubling or tripling the recipe.  If you triple the recipe, you'll get nice thick brownies, and you may need to increase the baking time to 40 to 45 minutes.
Be sure to let the brownies cool for at least 5 minutes for cutting. 
Cooked (and cooled) brownies keep in an air-tight container with a lid on the kitchen counter for 5 to 6 days.  They will keep in the fridge for 7 to 10 days.  They can be frozen for up to 2 months. 

Nutrition

Calories: 363kcal | Carbohydrates: 40g | Protein: 4g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 85mg | Potassium: 103mg | Fiber: 1g | Sugar: 31g | Vitamin A: 678IU | Calcium: 38mg | Iron: 2mg

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

Homemade Big Mac

by 6 Comments

We’re taking this iconic burger and simply making it better. Much, much better.

If you’re like us, you have a love/hate relationship with this sandwich.  It’s tasty, but not really satisfying. Especially an hour or so after you ate it. Well, just wait until you try this version.


NOTE: If you liked this video, be sure to subscribe to our YouTube Channel!

How To Make a Homemade Big Mac

McDonald’s is truly a legendary American phenomenon with an incredible history.

We’re not here to disparage this thriving institution.

We’re just going to take their most popular food item and make it even better. Way better.

A homemade Big Mac sitting on a wooden cutting board.

Making the Perfect Hamburger Bun

One of the most important components of making the best Big Mac in the history of the world is the hamburger bun.

Homemade is the way to go. We simply MUST make our Perfect Hamburger Buns.

EXPERT TIP: Our homemade buns are light and fluffy and really are ideal for making a Big Mac at home. They are tall enough to easily cut them into three buns. Use a sharp knife to carefully cut the top off the bun, then cut the remainder of the bun in half. Be sure to butter all cuts sides of the buns and toast them in a hot skillet, or ideally, a griddle.

A person slicing the top of a sesame bun off and then that same person cutting the bun in half and the 3 layers of the sliced bun on a baking rack.

Elevating the Flavor of the Beef

If we’re going to do this right, we need to make the beef patty one that is of the highest flavor.

That’s right. We’re going to grind our own meat with our trusty meat grinder.

We use a combination of top sirloin and brisket, about ½ pound of each.

A person standing behind a free-standing meat grinder with ground beef coming out of the grinder and falling into a white bowl on the counter.

How To Make a Smash Burger

Big Mac hamburger patties are notoriously thin. Practically see-through.

We’re going to make a thin patty, but we’re going to make sure it’s still big on flavor and texture.

To make the perfect smash burger:

  1. Pull together 3 ounces of the ground meat and gently form it into a ball.
  2. Add vegetable oil to your griddle (or skillet) over medium-high heat, and flatten the ball of meat with the palm of your hand.
  3. Salt and pepper and smash with a spatula and something heavy such as a hamburger press.
  4. Cook for about 3 minutes, pressing down on the patty frequently.
  5. Flip and salt and pepper on the other side.
  6. Place cheese on the patty and cook for another 1 minute.
  7. Remove from the griddle.

A person holding a ball of ground beef and then that person flattening the meat on a sizzling griddle with a large spatula.

Making the burger smash-style locks in that amazing sirloin and brisket flavor and creates an amazing crusty on the exterior of the patty.

The original Big Mac has only one slice of American cheese.

That won’t do. We highly recommend adding one slice on both patties.

A smash burger that has been flipped on a sizzling griddle and then that same burger with a slice of American cheese placed on top of it.

Building the Perfect Homemade Big Mac

When you make the Perfect Hamburger Buns, you might as well make our Homemade Russian Dressing.

Now, it’s time to build the burger!

On the bottom and middle buns, add a nice thick layer of the homemade Russian dressing, then a layer of chopped iceberg lettuce, and then a nice layer of sliced hamburger dill pickles.

And then, top all this off with the smash burgers with cheese.

A person spooning Russian dressing onto a bottom hamburger bun and then that person placing lettuce and pickles on it and then a hamburger patty with cheese on top.

When To Serve

When we decided to re-create a Big Mac at home, we really weren’t 100% sure how it would turn out.

We can honestly say, without hesitation, this is one of the best, if not THE BEST, burgers we’ve ever made or eaten.

You’ll want to make these for friends and family as soon as possible. It’s really that good.

A homemade Big Mac hamburger sitting on a cutting board with Russian dressing dripping from one of the patties.

We are so excited to share this amazing burger with you!

And the amazing thing is, once you make the buns and Russian dressing (which can easily be made in advance), the burgers come together very quickly!

It’s a big bite…but you will not believe how good it is after that first bite.

A pair of hands holding a homemade Big Mac hamburger with a bite taken out it.

We’re not trying to say anything negative about McDonald’s.

We’re really not.

But folks…take a look at this:

A McDonald's Big Mac sitting next to a homemade Big Mac both on a wooden cutting board.

Ready to make the best double-decker burger that every fast-food food joint in the world will be jealous of? Go for it!

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

A homemade Big Mac sitting on a wooden cutting board.
Print Recipe
5 from 2 votes

Homemade Big Mac

When we decided to re-create this iconic burger at home, we had no idea how amazingly delicious it would turn out. Make this burger and you will be in awe. The hamburger buns and Russian dressing can be made 24 hours in advance. The burgers come together very quickly.
Prep Time15 minutes
Cook Time15 minutes
Burgers and Russian Prep2 hours 30 minutes
Total Time3 hours
Course: Lunch / Dinner
Cuisine: American
Servings: 2
Calories: 758kcal
Author: Kris Longwell

Equipment

  • Meat grinder
  • Griddle (or skillet, such as cast-iron)
  • One or two large spatulas, and preferably a meat press

Ingredients

  • 2 hamburger buns Cut into thirds (click link for recipe)
  • 2 tablespoon unsalted butter
  • ½ lb top sirloin cut into 1 to 2-inch pieces
  • ½ lb brisket cut into 1 to 2-inch pieces
  • 1 tablespoon vegetable oil
  • Salt and pepper
  • 4 slices American cheese
  • ¼ cup Russian dressing click link for recipe
  • ½ cup Iceberg lettuce shredded
  • ¼ cup hamburger pickles

Instructions

  • Heat your griddle to medium-high heat (or if using a skillet, heat over medium-high heat)
  • Butter the cut side of all buns.
  • Toast the cut sides of all the buns until lightly browned. Set aside.
  • Run the sirloin and brisket through the meat grinder with the large hole disc. After the meat has been completely ground, run it through again.
  • Use a spatula to spread the oil around on the griddle. Make the bottom of the spatula is oiled (this will help to keep the meat from sticking to it).
  • Form four 3 oz. balls of meat in your hand. Carefully flatten one ball on the hot griddle. Use a spatula and meat press to completely flatten the meat. Repeat with the remaining balls of meat. Cook for 3 to 4 minutes, continuing to press down with the spatula and press.
  • Use the spatula to gently separate the patties from the griddle or skillet. Flip each patty and top with each one with a slice of cheese. Let cook for 1 minute and then remove the patties from the griddle or skillet.
  • Build the Big Mac by adding a thick layer of Russian dressing on the bottom bun and middle bun. Add a layer of shredded lettuce and then pickles. Top with each prepared bun with a cheese smash burger. Top with the top bun and serve at once.

Video

Notes

Be sure to check out the video of us making this amazing hamburger.  You will find it near the top of the blog post.  And, if you liked the video, be sure to subscribe to our YouTube Channel! 
See the blog post for links to all the tools we used to create this burger. 
The buns and Russian dressing can be made up to 24 hours in advance.  Gently wrap the buns in foil when making in advance.  If you place them in a storage container with a tight lid, it will cause the buns to get a little soggy.  

Nutrition

Calories: 758kcal | Carbohydrates: 24g | Protein: 61g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 1073mg | Potassium: 918mg | Fiber: 1g | Sugar: 4g | Vitamin A: 838IU | Vitamin C: 1mg | Calcium: 551mg | Iron: 6mg

Easy Ravioli with Creamy Basil-Tomato Sauce

by 13 Comments

Bringing an amazing meal to the dinner table doesn’t necessarily require multiple hours in the kitchen.  How does 20 minutes sound?

We’re taking purchased fresh ravioli and elevating it to a level your family will swear took you hours to prepare. Serve with classic Caesar salad and easy cheesy garlic bread for an amazing Italian feast.  In about 20 minutes!  Wow!

A large silver skillet filled with easy ravioli with creamy basil-tomato sauce with a wooden spoon stuck in it.

How To Make Easy Ravioli with Creamy Tomato-Basil Sauce

Ravioli is one of the most beloved types of pasta of all. We love all kinds, with fillings ranging from cheese, meat, seafood, or mushrooms. The pasta can be regular, spinach, or even black squid ink!

Homemade is always best, but sometimes we don’t have time to make something like ravioli from scratch.

Good-quality fresh ravioli can be found in most well-stocked supermarkets. Go with your favorite kind.

EXPERT TIP: Because fresh ravioli only takes about five minutes to cook, there is no need to boil the pasta at all. Simmering in your sauce is all you need to cook the pasta. If you use frozen ravioli, then we do recommend following the packaging directions. But we highly recommend using fresh.

A person dumping a white bowl filled with fresh ravioli into a large skillet filled with a tomato sauce.

Elevating the Flavor Profile

Starting with simple, yet flavorful ingredients will allow you to quickly create a sauce that takes easy ravioli to the next level.

You can modify these ingredients to your own tastes, or to whatever you have in your pantry, but here are the ingredients we use to make the most amazing sauce (in a matter of minutes).

  • Onion – chopped
  • Garlic – minced
  • Basil – fresh or dried
  • Oregano – fresh or dried
  • Salt and pepper
  • Red pepper flakes
  • Crushed tomatoes – canned
  • Chicken broth – or vegetable
  • Heavy cream – or milk
  • Sun-dried tomatoes – in herbed oil
  • Parmesan cheese – grated
  • Parsley – for garnish (optional)

Other great options to include in the sauce:

  • Olives – black, green, Kalamata
  • Sliced mushrooms – lightly sautéed
  • Artichoke hearts – canned or bottled (in water or oil)
  • Mozzarella – cubed
  • Ground beef – browned
  • Italian sausage – browned and cut into slices.

A person pouring cream from a small milk bottle into a skillet filled with ravioli, sun-dried tomatoes, and a tomato sauce.

Easy Ravioli Tips

Fresh is Best – Fresh ravioli can be found in most well-stocked supermarkets, often near the deli and prepared food area. If going with frozen, you’ll want to follow the package instructions and boil them first. Be sure not to boil them too long, or they run the risk of opening up and losing the filling.
Herbs Bring Flavor – Fresh or dried herbs are a key component to elevating the flavor profile of the sauce. A good rule of thumb is to use 1 tablespoon of fresh herbs or 1 teaspoon of dried. A combination of oregano and basil is great. The addition of thyme, rosemary, and/or marjoram is a nice addition, too.
Cream and Parmesan Cheese Add Luxuriousness – We love to add heavy cream to the sauce. This adds a depth of flavor to the sauce that is really great. Whole milk works perfectly, too. The grated Parmesan cheese adds amazing taste and thickens the sauce. If you like a thinner sauce, increase the amount of broth and/or cream.

A person sprinkling grated parmesan cheese into a large silver skillet filled with ravioli in a tomato sauce.

How To Store and Reheat

  • Make-Ahead: If you would like to make this dish entirely ahead of time, we recommend that you make it without adding the ravioli and the Parmesan cheese. Just about the time you want to serve it, bring the sauce to a low simmer and stir in the fresh ravioli. After about 5 to 7 minutes, stir in the Parmesan cheese and continue stirring until melted, about 1 to 2 minutes.
  • Storing: Leftovers will keep in the fridge for up to 5 days, and they can be frozen for up to 2 months. Completely thaw before reheating.
  • Reheating: Add the leftovers to a skillet over medium heat. Add ½ cup of broth or water and stir until heated through. About 10 minutes.

EXPERT TIP: We love to serve the dish garnished with chopped parsley, although this isn’t 100% necessary. Be sure to have extra grated Parmesan cheese and red pepper flakes for anyone who wants a little extra sprinkled on top of her/his serving.

A white individual pasta bowl filled with easy ravioli with creamy tomato-basil sauce with chopped parsley sprinkled on top.

When and How To Serve

As mentioned previously, this dish is perfect for a weeknight after a busy day. So satisfyingly delicious, and so easy and fast to prepare.

However, the dish is so wonderful and beautiful, you could serve this as part of an Italian dinner party, and your guests will never guess how simple it was to prepare.

Start off with a Classic Caesar Salad and then serve with Easy Cheesy Garlic Bread. Dinner perfection!

An individual white pasta bowl filled with ravioli and a tomato sauce next to a stemless wine glass filled with red wine and a plate of garlic bread nearby.

This has become one of our go-to meals, especially when we are crunched for time.

The flavor is top-notch, and the preparation is just so quick and easy.

The family is going to be requesting this dish time and time again, much to your delight.  Another easy weeknight dinner is our Weeknight Spaghetti Bolognese and our Sheet Pan Greek Chicken!

An individual round pasta bowl on a plate filled with easy ravioli and creamy basil-tomato sauce next to a glass of red wine and a plate of sliced garlic bread.

Ready to make the most delicious Italian pasta dish…in about 18 minutes? Go for it!

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

An individual white pasta bowl filled with ravioli and a tomato sauce next to a stemless wine glass filled with red wine and a plate of garlic bread nearby.
Print Recipe
5 from 3 votes

Easy Ravioli with Creamy Basil-Tomato Sauce

This is a wonderful dish that comes together in about 20 minutes. Fresh ravioli can usually be found in most well-stocked supermarkets, often near the deli or prepared food sections. Use your favorite type of ravioli (cheese or meat). To make this 100% vegetarian, go with vegetable stock.
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Course: Entree
Cuisine: Italian / American
Servings: 4
Calories: 578kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon olive oil
  • 1 cup onions chopped
  • 3 cloves garlic minced
  • ¼ cup basil fresh, or 2 tablespoon dried
  • 1 teaspoon oregano dried
  • 1½ teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • ½ teaspoon red pepper flakes more if you want a little spice
  • 1 28 oz can crushed tomatoes
  • ½ cup chicken broth
  • 1½ lbs ravioli fresh
  • ½ cup heavy cream
  • ¾ cup sun-dried tomatoes in oil, drained, roughly chopped
  • ⅓ cup Parmesan cheese grated
  • 2 tablespoon flat-leaf parsley chopped, for garnich

Instructions

  • Heat the oil in a large saucepan over medium heat.
    2 tablespoon olive oil
  • Add the onion and cook, stirring frequently, until starting to soften, about 3 minutes.
    1 cup onions
  • Add the garlic and cook for another 30 seconds.
    3 cloves garlic
  • Stir in the basil, oregano, salt, pepper, and red pepper flakes. Cook for another 30 seconds, stirring often.
    ¼ cup basil, 1 teaspoon oregano, 1½ teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon red pepper flakes
  • Stir in the crushed tomatoes and chicken broth. Stir to combine and bring to a simmer.
    1 28 oz can crushed tomatoes, ½ cup chicken broth
  • Add the ravioli and simmer for 5 minutes, stirring occasionally.
    1½ lbs ravioli
  • Stir in the cream and sun-dried tomatoes. Mix to combine.
    ½ cup heavy cream, ¾ cup sun-dried tomatoes
  • Stir in the parmesan cheese and mix until melted.
    ⅓ cup Parmesan cheese
  • Serve at once and garnish with chopped parsley.
    2 tablespoon flat-leaf parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Fresh is definitely best, but if you want to use up some frozen ravioli, then we recommend cooking it first according to the packaging instructions, and then adding to the sauce.  Don't overcook the frozen ravioli; otherwise, it will start to come apart during the cooking process.
Feel free to use fresh or dried herbs.  If using fresh, then use 1 or 2 tablespoons.  If using dried, then use 1 or 2 teaspoons. 
Leftovers will keep in an air-tight container in the fridge for up to 5 days.   The dish can be frozen for up to 2 months.  Thaw completely before heating in a saucepan. 

Nutrition

Calories: 578kcal | Carbohydrates: 88g | Protein: 32g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 138mg | Sodium: 2233mg | Potassium: 859mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1016IU | Vitamin C: 17mg | Calcium: 206mg | Iron: 20mg

Classic Swiss Steak

by 16 Comments

If there ever was a dish that immediately brings back wonderful childhood memories of the holidays and visiting grandma and grandpa in Kansas, this would be it.

The process of braising (low-heat cooking in liquid) allows you to choose an inexpensive cut of beef, such as bottom round, and turn it into a fork-tender steak or roast.  And the robust tomato sauce is unbelievably delicious, poured all over the top. Perfect for serving with Grandma’s Amazing Mashed Potatoes.

Choosing the Right Steak

Two side by side white dinner plates filled mashed potatoes topped with a helping of Swiss steak.

There is no need to spend a lot of money when selecting a cut of beef for this dish.

Typically, Swiss steak is made with bottom round. Round steaks, or roasts, come from the hind leg of the cow, and therefore, because it’s a high activity muscle, it’s going to be a tougher cut.

You can purchase a bottom round roast and slice ½-inch cutlets from it, or you can ask your butcher to cut you a ½ to 1-inch-thick round roast. You can cut the roast into slices, or cook the roast whole.

EXPERT TIP: Top round is perfectly acceptable, too. In fact, it’s a little more tender than bottom round. You could also use a chuck roast or sirloin, too. We don’t recommend using thin, round steak cutlets that have been tenderized. They will literally turn to mush during the braising process.

Searing the individual cuts (or 1-inch thick roast) before braising helps to create a slightly crispy exterior and locks in the flavor.

A large oval Dutch oven filled with 4 steaks that have been seared and browned in bacon grease.

How To Make

This is actually a very straightforward recipe with easy-to-find ingredients. Here’s what you’ll need:

  • Bottom round beef (cutlets or 1½-inch thick roast)
  • Salt and pepper
  • All-purpose flour
  • Bacon grease or vegetable oil
  • Onion
  • Carrot
  • Celery
  • Garlic
  • Tomato paste
  • Beef broth
  • Tomatoes
  • Dried thyme
  • Dried oregano
  • Bay leaves
  • Worcestershire sauce

After searing the beef in hot bacon grease or vegetable oil, you’ll need to remove it from the pot (preferably a large Dutch oven with a lid) and set it aside.

Add the chopped onion, carrots, and celery, and cook until softened, about 5 minutes. This is called a mirepoix.

A large blue Dutch oven filled with a mirepoix of chopped onion, carrots, and celery with a wooden spoon in the middle of it all.

The sauce comes together very quickly. Stirring the tomato paste into the cooked vegetables helps to deepen the flavor profile.

All the other ingredients are now blended in.

Nestle the seared meat into the sauce and cover.

EXPERT TIP: If you are cooking individual steaks or cutlets, the cooking time is 90 minutes. If you are cooking it as one piece of meat, the cooking time will be about 2 hours and 15 minutes. The meat should be fork-tender once it’s ready.

A pair of tongs nestling a cube steak into a large blue Dutch oven filled with other steaks and a chunky tomato sauce.

Slow-Cooker Swiss Steak

Preparing this dish in your slow cooker is easy and simple.

  1. Flour and season the steaks as indicated in this recipe.
  2. Sear the steaks in a skillet in the bacon grease.  Remove them, and then cook the onions, carrots, and celery for a few minutes.
  3. Stir in the tomato paste and cook for 2 minutes.
  4. Add all ingredients to the slow-cooker, nestling the steaks into the liquid.
  5. Cook on LOW for 8 to 10 hours.

Instant Pot Swiss Steak

Preparing the dish in your Instant Pot is a snap, too.

  1. Flour and season the steaks and then sear them in the bacon grease on the SAUTÉ setting. Remove from the pot.
  2. Cook the onions, carrots, celery, and then garlic on the SAUTÉ setting.
  3. Stir in the tomato paste and cook for 2 minutes.
  4. Add all of the ingredients back into the pot.
  5. Pressure cook on HIGH for 20 minutes and then allow the steam to release naturally for 10 minutes, then quick release.

A metal spatula holding up two steak fillets covered in a red tomato sauce directly over an oval Dutch oven filled with Swiss steak.

How To Serve

This dish is a spectacular weeknight meal, but it is also a wonderful dish to serve to guests.

Our Best Mashed Potatoes make the most amazing bed for the steak and that incredible sauce. Homemade Dinner Rolls round out the meal in pure comfort food fashion.

The dish is also really great served over Perfectly Steamed Rice. Anything that will soak up that amazing sauce is perfection!

EXPERT TIP: The steaks can be placed on a serving platter with about half of the sauce poured over the top. Or, if the meat has not been cut into individual servings, place the roast on the platter and cover it with sauce. Be sure to leave enough sauce to pass at the table. Your guests will love adding the sauce to their mound of potatoes and even more on the steak.

A person using a large silver spoon to pour Swiss steak sauce over two piece of meat sitting on a bed of mashed potatoes on a white dinner plate.

How To Store

Leftovers will keep in the refrigerator for up to 1 week. The entire dish can be frozen for up to 2 months. Thaw and reheat in the oven or on the stove until heated through.

MAKE AHEAD: The entire dish, up to just before going into the oven, can be made up to 24 hours in advance. Simply cover the pot and place it in the fridge. Allow the pot to sit out on the counter for about 30 minutes to 1 hour before baking. Or, add 15 to 20 minutes of baking if there is no time to allow the dish to come to room temperature.

This dish is comfort food at its very best.

A white dinner plate filled with a bed of mashed potatoes with a helping of Swiss steak sitting on top of it.

There is truly something magical about this dish. And if you love this classic dish, you’ll probably love our Classic Salisbury Steaks with Mushroom Gravy or Garlic Butter Steak Bites and Potatoes.

In the meantime, when we make Swiss Steak, those cherished memories of being with family members that we only see once a year during the holidays come rushing back.

The smell alone is something to behold. And then that first bite. Sense memory and tastebud elation overload!

A white dinner plate filled with mashed potatoes topped with a couple of Swiss steaks with a piece missing all next to a sliver fork.

Ready to make one of our favorite dishes from Grandma’s recipe box? Go for it!

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

A person using a large silver spoon to pour Swiss steak sauce over two piece of meat sitting on a bed of mashed potatoes on a white dinner plate.
Print Recipe
4.80 from 5 votes

Swiss Steak

If there was ever a meal that was the definition of old-school comfort, it would be homemade Swiss steak. It's easy, inexpensive, and the payoff is incredible. Go with bottom round or even top round, and you'll be in great shape. Avoid the super-thin cutlets as they will disintegrate during the braising process.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 232kcal
Author: Kris Longwell

Equipment

  • Large sturdy pot with lid (a Dutch oven works well).

Ingredients

  • 2 lb bottom round steak ½" to 1" thick, whole or cut into steaks
  • Kosher salt and black pepper
  • 1 cup all-purpose flour
  • 2 tablespoon bacon grease or vegetable oil
  • 1 cup onion chopped
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 3 cloves garlic minced
  • 2 tablespoon tomato paste
  • 1 28 oz can tomatoes whole, drained
  • 1½ cup beef broth
  • 1 teaspoon thyme dried
  • 1 teaspoon oregano dried
  • 1 tablespoon Worcestershire
  • 2 bay leaves
  • 2 tablespoon parsley fresh, chopped

Instructions

  • Preheat oven to 325°F.
  • Season the meat all over with salt and pepper. Place the flour on a large plate or platter. Dredge the meat in the flour, shaking off the excess.
    2 lb bottom round steak, Kosher salt and black pepper, 1 cup all-purpose flour
  • Use a mallet, or any blunt object, to pound the flour into the meat and to thin the meat to about ¼ inch in thickness. Dredge in the flour once again, shaking off any excess.
  • Heat the bacon grease (or oil) in a large pot (with lid) over medium-high heat. Working in a couple of batches, add the prepared steaks to the pot. Cook until browned on the underside, about 2 to 3 minutes. Flip and cook until both sides are nicely browned and slightly crisp, about 4 to 5 minutes total. Repeat with the remaining steaks. Remove from the pan and set aside.
    2 tablespoon bacon grease
  • Add the onions, carrots, and celery to the pot and cook until soft, about 5 minutes. Add the garlic and cook for another 30 seconds, stirring occasionally.
    1 cup onion, 1 cup carrots, 1 cup celery, 3 cloves garlic
  • Stir in the tomato paste and cook for about 2 minutes.
    2 tablespoon tomato paste
  • Use your hands to squeeze the tomatoes into the mixture. Add the beef broth, thyme, oregano, Worcestershire sauce, bay leaves, 1½ teaspoon salt, and 1 teaspoon black pepper.
    1 28 oz can tomatoes, 1½ cup beef broth, 1 teaspoon thyme, 1 teaspoon oregano, 1 tablespoon Worcestershire, 2 bay leaves
  • Nestle the steaks into the liquid and press so they are submerged.
  • Cover the pot and place it in the oven. If you went with cutlets/steaks, roast for 1½ hours. If you opted for one whole piece of meat, then cook for about 2¼ hours, or until the meat is very tender when pierced with a fork.
  • Remove from the oven and carefully transfer the steaks (or roast) to a platter, and then pour about half of the sauce over the top. Serve the remaining sauce tableside. Garnish with chopped parsley.
    2 tablespoon parsley

Notes

Be sure to check out our 'How To Prepare Grandma's Swiss Steak Video' near the top of the blog post. 
We often get a bottom round roast and slice ½-inch steaks to use for the recipe.  You can also ask your butcher to cut you a ½-inch to 1-inch roast that's about 2 to 3 lbs.    
The entire dish can be made up to 12 hours in advance, just up to placing the pot in the oven.  If chilled, let it come to room temp before roasting, or add another 15 to 20 minutes to the total cook time. 
Leftovers will keep in the fridge for up to 5 or 6 days.  The dish will freeze just fine for up to 2 months.  

Nutrition

Calories: 232kcal | Carbohydrates: 35g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 496mg | Potassium: 454mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5792IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 3mg

Garlic Parmesan Steak Fries

by 2 Comments

We love dining at a great steakhouse. Of course, a big juicy steak is glorious. But what about those classic sides? Amazing!

These oven-roasted potatoes are literally exploding with flavor. They are really the perfect side dish, but also wonderful served as an appetizer or as a half-time treat during the big game! And they are so easy to make!

A pile of garlic parmesan steak fries sitting on a board lined with parchment paper with a small bowl of ketchup on one side and a bowl of aioli on the other side.

The Best Potato for French Fries

As you know, there are numerous types of potatoes to choose from when browsing the produce section of your market. The most commonly found are russet, gold, red, and fingerling.

The best potatoes for fries are russet, without a doubt. Check out our recipe (with video) for Perfect French Fries.

EXPERT TIP: For our oven-roasted garlic parm steak fries, we leave the skins on. They are loaded with nutrients and add taste and texture. To cut the potatoes in wedges, simply cut the spud in half, lengthwise, and then turn each half over, cut-side down, and very carefully use your knife to cut away about ¼-inch wedges.

A person slicing a russet potato in half with a chef's knife and the cutting that halved potato into wedges.

How To Make Garlic Parmesan Steak Fries

Once you’ve cut your potato wedges, you’ll want to quickly coat them with the remaining ingredients.

If you don’t plan to roast them immediately, place the wedges in water and then drain and pat dry once ready to continue with the recipe.

Place the potato wedges in a large bowl and add the oil, butter, herbs, salt, and pepper. Toss them together.

EXPERT TIP: It’s really important not to add the fresh garlic at this point. You do not want the garlic to burn. If this happens, they will leave a very acrid taste with the fries. We’re going to mix the fresh garlic into the baked fries in the final 8 to 10 minutes of cooking.

Spread the coated potato wedges on a baking sheet, doing your best to place them in one layer. The sides touching the pan will brown first. (We’ll flip them after about 12 minutes of baking).

A person using a wooden spoon to spread potato wedges covered with cheese and herbs on a baking sheet.

Tips For Perfect Oven-Roasted Steak Fries

Go with Fresh Potatoes – You want your spuds to be fresh for a number of reasons. If they are aged, they will be somewhat soft to the touch. They also won’t crisp up as well in the oven during the baking process.
Ensure Even Cooking – As mentioned, the fries will brown more quickly with the sides touching the pan. For this reason, to achieve equal browning all over, we remove the pan after about 12 minutes of baking at 375°F. Use a spatula to help you carefully flip all of the wedges over. Return to the oven, bake for another 12 minutes, and then flip again. This last time is when you’ll mix in the fresh garlic. Just bake for another 8 minutes, until perfectly browned all over.
Serve Them Right Out Of The Oven – The steak fries are at their very best when served straight from the oven. As they cool, they will lose their crispy exterior. They will still be yummy, but not nearly as delicious as they are fresh out of the oven.

A baking sheet filled with potato wedges that have been roasted.

When and How To Serve

These steak fries are an absolutely amazing side dish to grilled steak or chicken. Also, we love to serve them at a gathering of friends as an impromptu appetizer.

Of course, everyone loves plunging these fries into a vessel of ketchup. But also including an easy aioli dipping sauce is wonderful, too. Serve them both! See the aioli recipe in the Recipe Card Notes.

These fries are addictive, so you may want to consider making a double batch.

EXPERT TIP: Depending on the size of your potatoes, figure 1 potato for each person you are serving. So, if you’re serving 4 people, go with 4 medium-sized russets.

A baking sheet lined with parchment paper with layers of garlic parmesan steak fries sitting next to a small dipping bowl filled with aioli.

Sometimes a side dish can be a real scene-stealer from the main course.

This just might be one of those dishes that loves the spotlight!  Oh, who are we kidding?  It definitely is!

Plunge into your favorite dipping sauce(s) and get ready for a flavor explosion!

A person using his fingers to plunge to oven-roasted steak fries into a metal condiment holder filled with ketchup, all on a pan will with other fries.

Ready to make a side dish that even the best steakhouse in town would envy? 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 garlic parmesan steak fries sitting on a board lined with parchment paper with a small bowl of ketchup on one side and a bowl of aioli on the other side.
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Garlic Parmesan Steak Fries

These Garlic Parmesan Steak Fries are more than just a side dish. They are a show all in and of themselves! Remember not to stir the fresh garlic in until the last 8 to 10 minutes of baking. See the recipe in the notes for a delicious aioli dipping sauce.
Prep Time15 minutes
Cook Time32 minutes
Total Time47 minutes
Course: Side or Appetizer
Cuisine: American
Servings: 8 people
Calories: 209kcal
Author: Kris Longwell

Equipment

  • Baking pan (18 x 24 works well).

Ingredients

  • 4 large russet potatoes cut into ⅛" strips
  • 2 tablespoon olive oil
  • 1 tablespoon unsalted butter melted
  • ⅓ cup Parmesan cheese
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon Kosher salt
  • ½ teaspoon black ground pepper
  • 4 cloves garlic minced
  • 2 tablespoon parsley fresh, chopped

Instructions

  • Preheat oven to 375°F.
  • Toss potatoes with oil, butter, Parmesan, thyme, salt, and pepper.
  • Place in a single layer on a baking pan. You may need to use 2 pans.
  • Place in the oven and bake for 12 minutes. Remove from the oven and use a spatula to carefully flip all of the wedges over. Roast for another 12 minutes. Remove from the oven and flip the wedges again. Stir in the fresh garlic. ½Roast for another 8 to 10 minutes: Keep an eye on them, you don't want to burn the garlic!
  • Serve at once with your favorite dipping sauces. (See aioli recipe in the Notes).

Video

Notes

If cutting the potatoes in advance, keep the wedges in a container filled with water and a tight-fitting lid.  Drain and pat them completely dry before proceeding with the recipe. 
Figure one medium-sized potato for every person you are serving.  So, 4 medium potatoes for 4 people. 
These fries are definitely best served piping hot.  They will lose their crispy exterior once they have cooled off.
Simple aioli recipe:
  • ½ cup mayonnaise
  • 3 cloves garlic, pressed or minced
  • ½ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon
Use the back of a fork to mash the garlic into the salt, forming a paste.  Add to the mayo and mix in the lemon juice and Dijon.  Cover and chill for 15 minutes, or preferably, overnight.  

Nutrition

Calories: 209kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 368mg | Potassium: 792mg | Fiber: 3g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 2mg

King Ranch Chicken Casserole

by 39 Comments

This dish right here is a Southern Texas staple dish. And with one bite, you’ll understand why.

You’d be hard-pressed to find a church potluck, bridal shower, or even a tailgating party in the Lone Star State that didn’t include this amazing dish.

We love this version because we don’t include the typical canned condensed cream of chicken soups or processed cheese. This is the real deal. Texas-style.

King Ranch casserole in a large cast iron skillet with a spoon in it all next to festive napkins.

The dish is colorful and exploding with flavor.

You’ll notice this just right away.

Sautéed vegetables for King Ranch Casserole

Ro-tel is another Texas tradition.  It’s a combination of tomatoes and green chiles, and it’s hard to explain why, but there is just something extra special about a can of Ro-tel tomatoes.

If you can’t find Ro-Tel, which is now widely available, you can use another brand of tomatoes and chilies, or order Ro-tel online.

We LOVE Ro-tel!

Can of Ro-tel tomatoes being dumped into skillet of king ranch casserole

For the chicken, we love to roast chicken breasts, skin-on, and then shred the meat.

You’ll need about 5 cups of cooked chicken.  If you are pressed for time, 2 rotisserie chickens from the supermarket work very nicely, too.

Mix the cooked chicken with the fresh cilantro.

chopped chicken with cilantro for king ranch casserole

The Filling is Creamy With a Touch of Heat

As you build the filling for this amazing King Ranch Chicken Casserole, you’ll be tempted to pull out a spoon and eat a bowlful as is.

But try to wait.

The best is yet to come.

Filling for king ranch casserole in a large skillet

Once again, we’re all about making the best dish possible, but sometimes you might be looking for a shortcut.

We think quickly crisping up yellow corn tortillas in a non-stick skillet with a little oil is perfect for this King Ranch Chicken Casserole.

But, we have also found that roughly broken-up corn tortilla chips work great, too!  Corn tortillas are so good!

Filling for king ranch casserole in a large skillet

Where Did King Ranch Casserole Originate?

There is a very famous and massive ranch in Southern Texas called The King Ranch.  Most folks, understandably so, think the King Ranch casserole originated at the famed King Ranch.

It didn’t. Martin Clement, who manages the main house at the King Ranch, is quoted: “You can be sure if we had invented it, it would include beef, not chicken!”

So, the mysterious origins of this iconic King Ranch Chicken Casserole remain a mystery. But who really cares? All you need to know is it’s a huge crowd-pleasin’ casserole that just tastes incredible.

King Ranch casserole in a large cast iron skillet with a spoon in it

We absolutely love making this casserole in our large (12-inch) cast-iron skillet, but you can absolutely prepare it in a standard 9″x13″ baking dish.

This King Ranch Chicken Casserole feeds a hungry family, no problem.  Usually, leaving leftovers for lunch and/or dinner the following day or two.

King Ranch Feeds a Hungry Family (and More!)

The King Ranch Casserole also freezes wonderfully.  Simply prepare as instructed, freeze, and then let thaw and cook as directed.  Or, bake frozen for an additional 45 minutes.

Obviously, we wouldn’t advise freezing this in your cast-iron skillet.  But you probably figured that out.

Trust us when we tell you, King Ranch Chicken Casserole is Texas comfort food at its best.  You and your loved ones will be “yee-hawing” after each scrumptious bite!

Other Favorite Chicken Recipes

Chicken and Biscuits Casserole

Chicken Bacon Ranch Casserole

Braised Chicken and Savory Peaches
Chicken and Sage Casserole
Instant Pot Dijon Chicken
Chicken Gyro
Cajun Chicken and Rice

These are fantastic! In the meantime, hurry and make this incredible King Ranch Casserole. You will NOT be disappointed!

A large cast iron skillet of King Ranch Chicken Casserole next to festive napkins

Ready to make the best King Ranch Casserole this side of the Rio Grande River?  Go for it!

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

King Ranch casserole in a large cast iron skillet with a spoon in it all next to festive napkins.
Print Recipe
5 from 14 votes

King Ranch Chicken Casserole

This King Ranch Chicken Casserole is a Southern Texas favorite.  This version skips the canned soup mixes and processed cheese and is deep in flavor. This can easily be made in advance.  Keep in the fridge for 24 to 48 hours, or freeze for up to 1 month. This is always a huge crowd-pleasing casserole. 
Prep Time1 hour
Cook Time2 hours
Total Time3 hours
Course: Casserole
Cuisine: Texas
Servings: 12 people
Calories: 459kcal
Author: Kris Longwell

Ingredients

  • 5 lbs chicken breasts skin-on, bone-in, or, 2 rotisserie chickens
  • Olive oil for chicken breasts
  • Kosher salt and freshly ground black pepper divided
  • 6 tablespoon unsalted butter
  • 1 large yellow onion chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 jalapeño seeded and chopped
  • 2 garlic cloves minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ¼ cup all-purpose flour
  • 1¾ cup chicken stock
  • 1 10 oz can Ro-tel or tomatoes with chiles
  • 1 7.5 oz can green chiles
  • 1½ cup sour cream
  • ¾ cup cilantro chopped, plus more for garnish
  • ½ cup vegetable oil for quick-frying tortillas
  • 15 corn tortillas or, 1 large bag of corn tortilla chips, roughly chopped
  • Cooking spray
  • 4 cups cheese shredded, a combo of cheddar and Monterrey Jack is perfect

Instructions

PREPARE THE CHICKEN

  • Pre-heat oven to 375°F.
  • Rub olive oil all over chicken breasts and then liberally sprinkle with salt and pepper. Bake for 50 to 60 minutes, or until internal temp is 165°F.  Using an instant-read thermometer ensures proper doneness.  Let cool, then remove skin, and then cut the meat from the bone and roughly chop.  Set aside.
    5 lbs chicken breasts, Olive oil, Kosher salt and freshly ground black pepper
  • Alternatively, remove the skin from 2 rotisserie chickens, then remove the meat and roughly chop it; set aside. 

MAKE THE FILLING

  • Melt the butter over medium-high heat in a large skillet.
    6 tablespoon unsalted butter
  • Add onion, bell peppers, and jalapeño, and cook for 10 minutes, or until soft and starting to brown.
    1 large yellow onion, 1 green bell pepper, 1 red bell pepper, 1 jalapeño
  • Add the garlic, chili powder, cumin, paprika, and 1½ teaspoon of salt, and ½ teaspoon of black pepper.  Cook for 2 minutes, until fragrant.
    2 garlic cloves, 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika
  • Sprinkle the flour over the vegetables and cook, stirring often, for 1 minute.
    ¼ cup all-purpose flour
  • Using a whisk, incorporate the stock into the vegetables. Whisking to remove any lumps from the flour. Bring to a boil and cook for about 2 minutes, or until thickened.  Mix in the tomatoes, green chilies, and sour cream. Remove from the heat.
    1¾ cup chicken stock, 1 10 oz can Ro-tel, 1 7.5 oz can green chiles, 1½ cup sour cream
  • In a separate bowl, stir together the shredded chicken with the cilantro, and then add it to the vegetable mixture. 
    ¾ cup cilantro

PREPARE THE TORTILLAS

  • Heat a non-stick skillet over medium-high heat.  
  • Add about a teaspoon of vegetable oil to the skillet, and then add a tortilla, and swirl around. Cook until lightly browned on the bottom and starting to crisp. About 1 minute. Flip, and repeat with the other side. Repeat with each tortilla, adding more oil as needed.
    ½ cup vegetable oil, 15 corn tortillas
  • Alternatively, use roughly chopped corn tortilla chips instead of the skillet-fried tortillas.

ASSEMBLE THE DISH

  • Spray the bottoms and sides of either a large cast-iron skillet or a 9x13 baking dish with cooking spray.
    Cooking spray
  • Line the bottom of the skillet (or baking dish) with tortillas, slightly overlapping.  You can quarter another tortilla to fill the open spaces between the tortillas.  Or, if using chopped tortilla chips, line the bottom with a layer of them. 
  • Add half of the chicken/veggie mixture and then a third of the cheese. Repeat this process once.  Top with remaining tortillas (or chips) and cheese.
    4 cups cheese
  • Cover with foil and bake for 20 minutes. (375°F)
  • Remove foil and bake for another 20 minutes, until bubbly and lightly browned on top.  Let it stand for 10 minutes before slicing.   

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
The casserole can be made a day in advance.  Cover and place in the fridge.  Add an additional 10 minutes to the initial bake time before removing the foil.
Leftovers will keep in an air-tight container with a lid in the fridge for up to 5 days.  The casserole freezes just fine for up to 2 months. 
 

Nutrition

Calories: 459kcal | Carbohydrates: 25g | Protein: 14g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 339mg | Potassium: 274mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1447IU | Vitamin C: 24mg | Calcium: 349mg | Iron: 2mg

Grilled Chicken Kabobs

by 8 Comments

Summertime is a joyous time of the year for so many reasons.  In our books, grilling outdoors is one of the top reasons!

These kabobs are a spectacular way to serve chicken at your next cookout.  The vegetables are beautiful, flavorful, and healthy, too.  The simple marinade is deeply flavorful and brings everything together.  And then to serve them with our Alabama White Sauce, you won’t believe the raves you will get.  And, you can get everything ready the night before you’re serving. Or, you can throw them together all in about 30 minutes!  Win either way!

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!

Five grilled chicken kabobs on metal skewers lined with vegetables and a red bowl of white BBQ sauce nearby.

How To Make Chicken Kabobs

This is one of our favorite dishes to prepare when guests or coming over, or, for just the two of us.

Preparation could not be easier and the payoff is so fantastic.

If you enjoyed this video for Easy Chicken Kabobs, please subscribe to our YouTube Channel for other fun-filled recipes! Remember to click the BELL icon so you’ll know as soon as a video is published! We THANK YOU so much for your support!

The Ingredients You Will Need

For the chicken, we love going with boneless, skinless chicken thighs. We think the dark meat has a wonderful flavor, but boneless, skinless chicken breasts are great as well.

Go with your favorite veggies. We love summer squash, zucchini, and colorful bell peppers.

Here’s what you’ll need for a flavorful marinade:

  • Lemon juice
  • Olive oil
  • Red wine vinegar
  • Rosemary (fresh or dried)
  • Oregano (fresh or dried)
  • Garlic
  • Smoked paprika
  • Salt and pepper

Add all of the ingredients to a large bowl. Shake the marinade ingredients in a jar with a lid. And mix it all together!

A person pouring a red wine vinegar marinade over cut up chicken and colorful vegetables in a glass bowl.

How To Skewer Kabobs

If you are using wooden skewers, then we highly recommend soaking them in water for at least 30 minutes. This will keep them from catching on fire during the grilling process.

We love our metal skewers and use them repeatedly. By the way, ever wondered about where the term “shish kabob” comes from? It’s pretty interesting…read all about it here.

EXPERT TIP: When threading the vegetables and chicken pieces onto the skewers, be sure to keep the palm of your hand away from where the tip of the skewer will pierce the meat or veggie. Use your fingers to gently push the skewar through the meat or veggie. This is one activity that isn’t advisable for children.

A person in a blue shirt adding pieces of cut chicken and vegetables onto metal skewers.

How Long To Marinade Chicken Kabobs

This marinade is so flavorful, you could literally toss the ingredients in the marinade, skewer the chicken and veggies, and then grill immediately.

For Maximum Flavor – Place the chicken and the veggies, along with almost all of the marinade in a large plastic bag and refrigerate for 1 hour, or even better, overnight. The longer the meat and veggies sit in the marinade, the deeper the flavor will be.  Be sure to discard the marinade from the chicken, but use the reserved for brushing on the kabobs while grilling.

For Fast Turn-Around – If you are in a crunch for time, you will still get amazing flavor without letting the chicken and veggies sit in the marinade for an extended time. Even 15 minutes is great!  Be sure to save some of the marinade for brushing on the kabobs while grilling.

EXPERT TIP: After you have placed the chicken and veggies on the skewers, place them in a large baking dish (9×13-inch works great) and place it in the fridge until ready to use. If preparing the kabobs ahead of time, simply cover them with plastic wrap or foil until ready to use!

A 9x13-inch glass baking dish filled with 5 chicken and vegetable kabobs.

Methods for Cooking the Kabobs

Grilling – Our favorite method, without a doubt. Whether you’ve got a gas grill, electric grill, or kettle grill, you’ll want to cook the kabobs over direct heat for about 7 to 8 minutes per side. (15 minutes total). Brush some of the reserved marinade over the kabobs as they are cooking.

Roasting in the Oven – You’ll need to preheat your oven nice and hot to 450°F. Place on a baking sheet and roast, uncovered, for about 30 minutes, turning the kabobs over halfway through. Basting with a little of the reserved marinade is a nice touch!

Grill Pan on the Stove – Crank the heat up to medium-high heat and spray the pan with cooking spray. Place the kabobs on the pan, and turn frequently every few minutes. Cook for about 10 to 12 minutes, or until the chicken is cooked through.

EXPERT TIP: Use an instant-read thermometer to ensure you reach an internal temperature of no lower than 160°F. After removing from the heat, the temperature of the chicken will raise another 5°F. Try not to overcook the chicken, too. Anything over 170°F may result in dry, tough meat.

A person brushing marinade onto skewers on a grill that contain pieces of uncooked chicken as well as bell peppers, squash, and zucchini pieces.

Tips for Perfect Chicken Kabobs with Veggies

Prep Your Skewers – Remember, if using wooden skewers, you’ll need to soak them in water for 30 minutes before grilling. Fill your sink with water and then place the wooden skewers at the bottom of the sink. Place a plate on top of the skewers and then add a heavy pot or dish to hold the skewers in place.
Ensure the Chicken Is Perfectly Cooked – Be sure to use an instant-read thermometer to make sure the chicken is cooked between 160°F to 170°F. If you squeeze the veggies and chicken too tightly on the skewer, it could cause uneven cooking, and therefore causing some of the chicken to overcook and other parts to not cook enough.
Don’t Forget the Sauce – These kabobs are perfect when served with some sort of dipping sauce. We think the White BBQ Sauce, or Alabama White Sauce, is ideal. The sauce can be made up to 2 to 3 days in advance. In a pinch, bottle BBQ sauce will work just fine.

A large white oval platter filled with grilled chicken and vegetable kabobs with a red bowl filled with white BBQ sauce nestled in.

When and How To Serve

As you can guess, these are perfect for an outdoor BBQ. Folks always gobble these up very quickly when we make them. Consider doubling the recipe if you’re feeding a crowd.

The preparation is so simple, it also makes an easy, but delicious weeknight meal.

Wonderful sides include:

Perfectly Steamed Rice
Slow-Cooker Corn on the Cob
Roasted Brocolli with a Kick!
Best-Ever Potato Salad

No matter how you serve them, you will get rave reviews!

A row of 5 chicken kabobs on a white oval platter garnish with fresh rosemary sprigs and a bowl of white sauce.

Folks, this is one of those recipes that is so great to have handy.

If you don’t have (or desire) chicken thighs, then go with chicken breasts!

Marinate overnight, or toss to coat and grill immediately.

It’s so versatile, so festive, and so delicious! And most importantly…don’t forget the sauce!

A spoon drizzling white BBQ sauce over a grilled chicken and vegetable kabob.

Ready to take your BBQ options to the next level, with complete ease? Go for it!

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

A row of 5 chicken kabobs on a white oval platter garnish with fresh rosemary sprigs and a bowl of white sauce.
Print Recipe
5 from 2 votes

Easy Chicken and Vegetable Kabobs

These kabobs are loaded with amazing flavor and are beautiful when served. Perfect for a busy weeknight dinner as well as an outdoor BBQ. Prepare them and then grill right away, or cover and refrigerate, and then grill whenever you're ready!
Prep Time10 minutes
Cook Time14 minutes
Marinate Time (optional)15 minutes
Total Time39 minutes
Course: Appetizer or Entree
Cuisine: American
Servings: 5
Calories: 428kcal
Author: Kris Longwell

Equipment

  • Charcoal, gas, or electric grill. (See Blog Post for other methods of cooking).
  • Skewers, metal or wood. If wood, be sure to soak in water for 30 minutes.

Ingredients

For the Marinade

  • ¼ cup olive oil
  • 3 tablespoon red wine vinegar
  • 2 cloves garlic minced
  • 1 teaspoon oregano dried
  • 1 tablespoon rosemary fresh
  • 1 teaspoon smoked paprika
  • lemon zest from one whole lemon
  • 1 tablespoon lemon juice usually from half of a large lemon
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground

For The Kabobs

  • 1½ lbs chicken thighs boneless, skinless, cut into 1-inch pieces
  • 1 red bell pepper cored and seeded, cut into 1-inch pieces
  • 1 yellow bell pepper cored and seeded, cut into 1-inch pieces
  • 1 medium yellow squash sliced and then slices cut in half
  • 1 medium zucchini sliced and then slices cut in half
  • salt and pepper to taste
  • 1 cup White BBQ Sauce

Instructions

  • Make the marinade by combining all ingredients in a medium-sized bowl. Whisk until fully combined. Pour a little of the marinade in a small bowl and reserve for brushing on the kabobs when they are grilling.
  • Add the cut vegetables and chicken into a large bowl. Pour the marinade (except for the reserved) all over the top. Use two large spoons to stir to fully coat the chicken and veggies. Cover with plastic wrap and place in the fridge for 15 minutes or for up to 12 hours.
  • Place the chicken and vegetables on 5 large skewers, alternating the pieces as you build the kabobs. Sprinkle a little more salt and pepper all over the kabobs. Discard any remaining marinade in the bowl.
  • Heat your grill to medium-high heat.
  • Place the kabobs on the grill over direct heat. Brush some of the reserved marinade over the tops of the kabobs. Grill for about 7 to 8 minutes, covered (if you have a lid, if not, increase the cooking time to 9 to 10 minutes).
  • Use a pair of tongs, or a spatula, to carefully flip the kabobs over. Brush more of the reserved marinade over the tops, cover the grill, and cook for another 7 to 8 minutes, or until the chicken reaches a minimum of 160°F.
  • Remove the kabobs from the grill and let rest for about 5 minutes. Serve with BBQ White Sauce on the side.

Video

Notes

Be sure to check out our video at the top of the blog post for a visual tutorial (and a lot of fun!). 
If using wooden skewers, you'll need to soak them in water for 15 to 30 minutes before using them. 
Boneless, skinless chicken breasts can be substituted for chicken thighs.  
Other wonderful veggies to try:  red onion, broccoli, cauliflower, cherry tomatoes, pineapple. 
Be careful not to squish the vegetables and chicken on the skewers too tightly.   Otherwise, the chicken may not cook evenly, and not cook all the way through in certain spots.
Use an instant-read thermometer to ensure the chicken has reached at least 160°F.  The temperature of the meat will rise another 5° as it cools slightly. 
We like to let the chicken and veggies sit in the marinade for at least 15 minutes before skewering.  However, you can also let them sit in the marinade for hours, and then skewer.  The uncooked kabobs can stay covered in the fridge for up to 12 hours.  

Nutrition

Calories: 428kcal | Carbohydrates: 7g | Protein: 24g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 577mg | Potassium: 617mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1273IU | Vitamin C: 90mg | Calcium: 44mg | Iron: 2mg

Authentic Chicken Marsala

by 32 Comments

This recipe has been a favorite of ours for many, many years.

It’s a bold statement, but we truly feel this recipe is better than any Italian restaurant’s version that we’ve ever tried. And we’ve tried so many!  We just love the taste of Marsala, and we always go with the sweet variety. The secret to this amazing dish is the brown sauce. Make a double batch and freeze it. You’ll be so glad that you did! 

An oval white platter filled with chicken marsala with a serving spoon off to the side.

How To Make Chicken Marsala

The ingredients in this dish complement each other perfectly.

The real secret to putting this dish over the top is the Brown Sauce (click for full recipe).

This classic mother sauce can be made up to 1 week in advance, making the preparation of the Chicken Marsala dish fairly quick.

Chicken Marsala is a dish that is loved by folks everywhere.

It’s always a favorite in Italian eateries around the world.

Trust us when we tell you this dish is the real deal.

The ingredients are simple, but when prepared correctly, the end result is truly something magical.

A wooden cutting board with whole button mushrooms, a small glass pitcher of brown sauce, whole garlic, shallots, a bottle of marsala wine, and a pepper grinder on it.

We love to use a good quality sweet Marsala wine.

It works beautifully with the rich, deep flavor of the Brown Sauce and the woodsy mushroom taste.

Wow, oh wow. This is SO good!

A stainless steel skillet filled with a marsala sauce and sliced mushrooms with a wooden spatula off to the side.

Other Classic Italian Dishes

But in the meantime…aren’t you craving this!

An oval white platter filled with chicken marsala with a serving spoon off to the side.

Now, let’s make this incredible Authentic Chicken Marsala recipe!

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 with Chicken Marsala
Print Recipe
5 from 7 votes

Authentic Chicken Marsala

This Authentic Chicken Marsala recipe will rival any restaurant version out there. It really is that good. The Brown Sauce is key here, and can easily be made up to 1 week before you prepare the dish. We like to use a sweet Marsala wine, and go with whatever your favorite types of mushrooms are. This one is a keeper, no doubt!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entree
Cuisine: Italian
Servings: 4 people
Calories: 506kcal
Author: Kris Longwell

Ingredients

  • 1½ cups Brown Sauce click for recipe
  • 1 cup all-purpose flour
  • salt and pepper
  • 2 lbs chicken breasts pounded to ⅛-inch thickness
  • ½ cup vegetable oil
  • 1 tablespoon unsalted butter
  • 1 large shallot chopped
  • 8 oz. mushrooms sliced, any variety will do
  • 4 tablespoon Worcestershire sauce divided
  • ½ cup Marsala wine sweet
  • 2 tablespoon fresh parsley chopped

Instructions

  • Prepare the Brown Sauce (this can be done up to 3 or 4 days in advance).
    1½ cups Brown Sauce
  • Place the flour on a large plate. Season the cutlets with salt and pepper.
    1 cup all-purpose flour, salt and pepper, 2 lbs chicken breasts
  • Dredge (coat) the cutlets with flour and shake off excess.
  • In a large sauté pan, heat the oil over medium-high heat.
    ½ cup vegetable oil
  • When the oil is hot, add the cutlets, one at a time, and cook for about 3 to 4 minutes per side, until lightly browned all over. Set aside on a plate and cover with foil.
  • Discard oil from the pan. Reduce heat to medium and add the butter.
    1 tablespoon unsalted butter
  • Once melted, add the shallots and cook, stirring often, for about 2 minutes or until soft and lightly browned.
    1 large shallot
  • Add the mushrooms and 2 tablespoon of Worcestershire sauce. Cook them for several minutes until they begin to release their liquid.
    8 oz. mushrooms , 4 tablespoon Worcestershire sauce
  • Carefully add the wine to the pan (be careful, it may flare) and cook the sauce for 2 minutes until it is bubbling.
    ½ cup Marsala wine
  • Add the brown sauce and the remaining 2 tablespoon of Worcestershire sauce, reduce the heat to medium, and then let the sauce simmer for another 3 minutes.
  • Taste and season with more salt and pepper to your taste. We usually add another ½ teaspoon of each.
  • Transfer the cutlets to a platter and ladle the sauce over them. Garnish with parsley.
    2 tablespoon fresh parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
You can make the brown sauce up to 3 or 4 days in advance. The sauce also freezes beautifully.  Keep some on hand! 
If you can't find thin chicken breast cutlets, slice larger skinless/boneless cutlets in half, then pound them to about ⅛ to ¼-inch thick. A large freezer baggie and the side of a mallet make this easy. 
The cutlets can be prepared several hours in advance. Reheat on a baking sheet in a 350°F oven for about 15 minutes. The sauce can be made in advance, too. Simply reheat on the stove until simmering. 

Nutrition

Calories: 506kcal | Carbohydrates: 37g | Protein: 35g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 9mg | Sodium: 568mg | Potassium: 202mg | Fiber: 1g | Sugar: 13g | Vitamin A: 249IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 2mg

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

Seared Scallops with Asparagus

by 31 Comments

Oh, this recipe is just wonderful.  It’s so, so good.

This is one of those show-stopper dishes that comes together in about 20 minutes. Just incredible.

A skillet filled with 3 seared scallops with asparagus in a white wine brown sauce.

How To Make Seared Scallops with Asparagus

Of course, it all starts with beautiful scallops. We just love using the large sea scallops. They are absolutely perfect for searing, and are even healthy for you in that they are low in calories and an extremely healthy source of protein.

But beyond that…they are melt-in-your-mouth delicious.

Seared Scallops with Asparagus recipe

There are not a lot of ingredients in this incredible dish, but the simplicity is what makes it shine. The asparagus pairs perfectly with the scallops. And the sauce? Oh….the sauce.

Olive oil, white wine, white wine vinegar, and butter. With a dash of salt and pepper.

Simple, but oh so good. By the way, if you think this dish looks great, you should try Easy Mussels Marinara, or our Classic Cioppino (Italian Seafood Stew)

Seared Scallops with Asparagus recipe

And asparagus is so flavorful and only needs a bit of a sauce to complement the taste and texture.

The flavor profile and texture of this dish are truly spectacular and make a gorgeous presentation when served.

Simple, yet so wonderful.

Seared Scallops with Asparagus recipe

SAUTÉING SCALLOPS ONLY TAKES A FEW MINUTES

Scallops can be prepared in numerous ways. From stir-frying, to deep frying, to baking, or our favorite: Searing. Cook them over medium-high heat just until they start to brown on each side.

And oh yes, the sauce. The sauce.

A thing of beauty without a doubt!

A white dinner plate filled with seared scallops topped with sautéed asparagus topped with a brown sauce.

This dish has honestly been a favorite in our house for years, and every time we serve it to guests, they can’t stop raving about it. 

The scallops are so buttery, melt-in-your-mouth delicious, and the asparagus is cooked until just tender, and they are both complemented with the amazing pan wine and butter sauce.

Oh my, this dish is so good.

A spoon pouring a brown sauce onto several seared scallops topped with sautéed asparagus.

Okay, hopefully this has been enough to convince you to go make this awesome Seared Scallops with Asparagus recipe!

You’re gonna love it!! We promise!

A white dinner plate filled with seared scallops topped with sautéed asparagus topped with a brown sauce.
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5 from 11 votes

Seared Scallops with Asparagus

Gently seared sea scallops in a lovely white wine butter sauce with asparagus are simply amazing. And easy to make! This is a show-stopper of a meal that comes together in about 20 minutes. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Seafood
Cuisine: American
Servings: 4 people
Calories: 351kcal
Author: Kris Longwell

Ingredients

  • 3 tablespoon olive oil divided
  • 1 lb asparagus ends trimmed
  • 1½ lb sea scallops
  • ½ teaspoon black pepper freshly ground
  • ¾ teaspoon Kosher salt
  • ⅓ cup dry white wine
  • 2 teaspoon white wine vinegar
  • 4 tablespoon unsalted butter

Instructions

  • Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat.
    3 tablespoon olive oil
  • Sauté the asparagus, stirring now and then, until tender...about 3 minutes.
    1 lb asparagus
  • Transfer the asparagus to a plate. Don't clean out the skillet.
  • Pat the scallops dry with a paper towel, then sprinkle with the pepper and ½ teaspoon of salt.
    1½ lb sea scallops, ½ teaspoon black pepper, ¾ teaspoon Kosher salt
  • Add another tablespoon of oil to the skillet and heat over medium-high heat.
  • Sauté half of the scallops, flipping once, until nicely browned and just cooked through, about 6 to 8 minutes total.
  • Transfer the scallops to another plate as they are cooked.
  • Wipe out the skillet, and add the remaining oil, and repeat with the remaining uncooked scallops. Once cooked, transfer to a plate (don't wipe out the skillet this time).
  • Carefully add the wine and vinegar to the skillet and boil, scraping up browned bits, until the sauce has reduced to about ¼ cup, about 4 minutes.
    ⅓ cup dry white wine, 2 teaspoon white wine vinegar
  • Add any scallop juices that have accumulated on the plate and bring to a simmer.
  • Reduce the heat to low and whisk in the butter until melted and incorporated.
    4 tablespoon unsalted butter
  • Add asparagus and the remaining ¼ teaspoon of salt and cook for about another minute.
  • Serve scallops topped with asparagus and sauce.

Video

Notes

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

Nutrition

Calories: 351kcal | Carbohydrates: 11g | Protein: 23g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1108mg | Potassium: 600mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1214IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 3mg

This recipe is adapted from Epicurious.

Snickerdoodle Cookies

by 3 Comments

Everyone loves a warm, fresh-out-of-the-oven cookie, right? Well, this is one for the record books.

This cookie really has it all, crispy on the outside and soft and chewy on the inside. And the most amazing thing about these cookies is that they are ready from start to finish in just 30 minutes!  Just make sure you’ve got a good amount of cold milk handy!  These cookies are made for dunking! 


ALERT: If you enjoyed this video, please check out our YouTube Channel

How To Make Snickerdoodles

First of all, you may be wondering: What is a Snickerdoodle? Well, it’s basically a super delicious sugar cookie that’s rolled in a combination of sugar and cinnamon. But, it’s so much more than that.

And what about that name? There’s some debate about that.

Let’s just get to making this classic cookie. And did we mention, it comes together in just 30 minutes? 

A stack of snickerdoodle cookies on a small white plate surrounded by other cookies and a glass of milk.

Making the Classic Sugar Cookie

The dough for these cookies is buttery and not overly sweet, (don’t worry, the sugar-cinnamon mixture adds just enough warm sweetness to make them perfect).

We start by sifting the flour, cream of tartar, baking soda, and salt into a large bowl.

Cream together the softened 2 sticks of butter with the sugar with a stand mixer or an electric hand mixer. 

EXPERT TIP: It’s important that your butter is room temperature, otherwise it will not reach the right consistency when you try to cream (or mix) it with the sugar. Let is sit out on the counter for a couple of hours and you’ll be fine. If you need to soften the butter quickly, then cut it into small cubes, and place it in a bowl on the stove near simmering water. Or, heat 2 cups of water in the microwave until very hot. Remove the water and place the bowl of cubed butter in it’s place and close the door for 10 minutes.

After you’ve creamed the butter and sugar, you’ll need to mix in the flour mixture and then roll 1 to 1½-inch balls in a mixture of ground cinnamon (2 tbsp) and sugar (½ cup).

A person sifting flour into a glass bowl, and then cookie dough on a mixer paddle, and the flour being added into the mixer, and then a person rolling a ball of dough in sugar.

Baking Tips for Snickerdoodle Cookies

Once you’ve rolled the dough into a 1- to 1½-inch ball and covered it in the sugar-cinnamon mixture, place them on a baking sheet that is lined with parchment paper.

There is no need to flatten the balls of dough before they bake. The heat from the oven will cause the butter to melt and the cookies will naturally flatten into large, circular cookies.

EXPERT TIP: It’s important to space the dough at least 2 inches apart on the parchment paper. This will keep the cookies from overlapping, or sticking to each other as they flatten and expand. If they do touch, don’t worry, they are easily separated. We recommend switching racks for the two baking sheets after about 5 minutes of cooking. If your cookies still feel like they are too soft, let them go for 12 to 15 minutes.

A baking pan lined with parchment paper with balls of cookie snickerdoodle cookie dough on it and then again after the cookies have been baked and are flat.

How To Store

Snickerdoodle cookies are amazing when served warm, but they are spectacular served at room temperature, too.

In the rare event that they aren’t all gobbled up within 15 minutes of them coming out of the oven, simply place them in a container with a lid and store them on the counter.

EXPERT TIP: It’s important to allow the cookies to cool for at least 3 to 5 minutes when they come out of the oven. This allows them to ‘set’ and solidifies that wonderful crispy exterior and chewy inside. We then transfer them to a couple of baking racks to allow them to cool completely.

A baking rack topped with snickerdoodle cookies all on top of a red-checkered napkin.

There is truly something magical about these delectable cookies.

We often double or triple the recipe, wrap them up in fun plastic wrap, tie them up, and give them as gifts. Perfect during the holidays!

This is one cookie that lives up to the anticipation!

Other favorite cookies recipes to try are:
Homemade Cinnamon Rolls
Red Velvet Sandwich Cookies

But in the meantime, take a bite out of this!!

A person splitting a freshly baked snickerdoodle cookie in half.

This snickerdoodle recipe makes about 24 large cookies.

Every time we serve them, they are gone within a very short amount of time. You literally can not eat just one (or two, or three!).

And we can’t stress this enough…when serving these amazing cookies, be sure to have plenty of cold milk on hand!

A hand dipping a cookie that has been halved into a glass of milk.

Ready to make the best cookie that even Santa Clause would swoon 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 stack of snickerdoodle cookies on a small white plate surrounded by other cookies and a glass of milk.
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Classic Snickerdoodle Cookies

Snickerdoodle Cookies are in many respects the perfect cookie. Crunchy on the edges and chewy in the center. Be sure to allow at least 2 inches between each dough ball, as they really do flatten and get nice a big while baking. And don't forget to have a big glass of cold milk handy for dunking!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 400kcal
Author: Kris Longwell

Equipment

  • Stand mixer or electric hand mixer
  • 2 large baking sheets lined with parchment paper

Ingredients

  • 2¾ cups all-purpose white flour
  • 2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter 2 sticks, room temperature
  • 2 cups sugar divided
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 tablespoon cinnamon ground

Instructions

  • Pre-heat oven to 400°F.
  • Line two large baking sheets with parchment paper.
  • In a large bowl, sift together the flour, cream of tartar, baking soda, and salt.
  • In a stand mixer, or with an electric hand mixer and a large bowl, cream the softened butter with 1½ cups sugar by beating them together for about 1½ minutes on medium, until fluffy and pale.
  • Add vanilla, and then the eggs, one at a time, and beat until well blended and smooth.
  • Gradually add in the flour mixture and continue beating until fully incorporated and the dough has come together, about 3 to 4 minutes.
  • In a medium-sized bowl, mix together the remaining ½ cup of sugar with the cinnamon.
  • Roll portions of the dough into generous 1 to 1½-inch balls with your hands (the dough will be soft). Roll each ball in the cinnamon-sugar mixture.
  • Place on the baking sheets, spaced about 2 inches apart.
  • Bake the cookies on the center two racks in the oven for 10 minutes. After about 5 minutes of baking, switch the sheets. The cookies will flatten on their own as they bake. If you made extra thick cookies, they may need to bake a couple more minutes. The cookies will harden somewhat as they cool.
  • Remove the baking sheets and allow to rest for 3 to 5 minutes. Transfer to baking racks and serve warm, or allow to come to room temperature.

Video

Notes

NOTE: See Tutorial Video at the top of the post for visual reference.   If you enjoyed this video, please subscribe to our YouTube Channel! 
The dough can be made up to 1 day in advance.  Keep in an air-tight container with a lid in the fridge.  Remember, that though the dough is really tempting to nibble on, it does contain raw eggs, which can be risky for anyone with a compromised immune system.
Store baked cookies in an air-tight container with a lid on the counter for up to 1 week.  The cookies can be frozen for up to 1 month.  The cookie dough can be frozen for up to 2 months.  Let completely thaw and come to room temperature before baking.  

Nutrition

Calories: 400kcal | Carbohydrates: 51g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 286mg | Potassium: 132mg | Fiber: 1g | Sugar: 50g | Vitamin A: 709IU | Calcium: 8mg | Iron: 1mg

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

Homemade Sesame Chicken

by 7 Comments

Skip the takeout and treat yourself to this homemade sesame chicken, featuring tender, crispy chicken thighs tossed in a luscious honey-soy glaze infused with ginger and garlic. This recipe perfectly balances sweet and savory flavors with a hint of toasted sesame, creating a restaurant-quality meal right in your own kitchen. Serve it over a bed of fluffy white rice and top with fresh scallions for the ultimate comfort food experience.

A straight-on view of a homemade sesame chicken resting on a layer of steamed white rice on a medium-sized plate.
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🍛 The Ingredients

This recipe relies on a perfect harmony of savory pantry staples, sweet glazes, and fresh aromatics to achieve its signature depth of flavor and irresistible crunch. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade sesame chicken on a grey wooden background including chicken thighs, soy sauce, oil, egg yolks, honey, garlic, scallions, ginger, chicken stock, seasonings.

📝 Ingredient Notes and Substitutions

  • Chicken Thighs: Using boneless, skinless thighs ensures the meat stays juicy and tender during frying, but you can substitute with chicken breasts if you prefer a leaner cut.
  • Chinese Cooking Wine (Shaoxing): This adds a traditional, nutty depth of flavor; if you can’t find it, dry sherry is the best substitute, or you can use extra chicken stock for an alcohol-free version.
  • Peanut Oil: This is ideal for frying due to its high smoke point, but any neutral oil with a high smoke point—such as canola, vegetable, or grapeseed oil—will work perfectly.
  • Honey and Brown Sugar: This combination creates the classic sticky texture and rich sweetness; if necessary, you can use all of one or the other, or swap them for agave nectar.
  • Cornstarch and Flour: Using a mix of both for the breading is the secret to achieving a coating that is both light and exceptionally crispy.
  • Soy Sauce: To better control the salt levels, use low-sodium soy sauce, or swap it for tamari or liquid aminos if you need a gluten-free alternative.

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

🔥 Tips and Tricks for Authentic Sesame Chicken

  • Don’t Crowd the Pan: When frying the chicken, work in batches. Adding too much chicken at once will drop the oil temperature, resulting in soggy breading rather than a crisp, golden crust.
  • The “Slurry” Secret: Always whisk your cornstarch into the cold chicken stock or sauce mixture before adding it to the heat. This prevents lumps and ensures a smooth, glossy glaze that clings perfectly to the chicken.
  • Uniform Cutting: Cut your chicken thighs into uniform, bite-sized pieces. This ensures they all cook through at the same rate, preventing some pieces from drying out while others are undercooked.
  • Fresh Aromatics are Key: Use fresh ginger and garlic rather than the powdered versions. Sautéing them in the oil for just 30 seconds before adding the sauce liquids unlocks a depth of flavor that makes the dish pop.
  • Toast Your Sesame Seeds: If your sesame seeds aren’t already toasted, toss them in a dry pan over medium heat for 2–3 minutes until they are fragrant and golden. This small step significantly enhances the nutty aroma of the final dish.
  • Serve Immediately: To maintain the perfect contrast between the crispy chicken and the sticky sauce, toss the chicken in the glaze right before serving. The longer it sits in the sauce, the softer the breading will become.

How To Make Sesame Chicken

A close-up view of a person using a small whisk to combine the ingredients for a stir-fry sauce for sesame chicken.
  1. Step 1: Place all of the sauce ingredients into a small bowl and whisk to combine.
A person using a wooden spoon to stir pieces of seasoned chicken in cornstarch, flour, and egg yolks.
  1. Step 2: Coat the chicken with a mixture of cornstarch, flour, and a mixture of egg yolks, soy sauce, Chinese wine, salt, and pepper.
A person using a metal spider to lift bite-size pieces of fried boneless chicken thighs that have a crispy coating on them.
  1. Step 3: Working in batches, deep-fry the coated chicken in hot oil until golden and crispy.
A person using a wooden spatula to stir-fry chopped onions and garlic in oil in a wok over a gas flame on a gas stove.
  1. Step 4: Remove the oil and then stir-fry the garlic and ginger in peanut oil over high heat for about 1 to 2 minutes
A person using a wooden spoon to toss crispy pieces of breaded chicken thighs is a Chinese stir-fry sauce in a wok on a gas stove.
  1. Step 5: Add the sauce and stir-fry until completely coated.
An overhead view of a serving of homemade sesame chicken resting on a bed of steamed white rice with a pair of chopsticks resting on the side of the plate.
  1. Step 6: Serve at once over steamed white rice and garnished with toasted sesame seeds and chopped scallions

Expert Tip: Let the Breading Set

For a professional-grade crust that won’t flake off in the pan, let your breaded chicken pieces rest on a wire rack for 10 to 15 minutes before frying. This brief resting period allows the moisture from the egg and chicken to hydrate the flour and cornstarch, creating a “glue” that ensures the coating adheres perfectly to the meat and stays ultra-crispy even after it’s tossed in the sauce.

🍽️ How To Serve Sesame Chicken

  • Over a Fluffy Base: Serve the chicken immediately over a generous bed of steamed white rice or jasmine rice to soak up the extra honey-soy glaze.
  • The Signature Garnish: Sprinkle a liberal amount of toasted sesame seeds and thinly sliced scallions over the top just before serving for a pop of color and a fresh, crunchy finish.
  • Add a Green Vegetable: For a balanced plate, pair the dish with roasted broccoli florets, stir-fried snap peas, or sautéed bok choy.
  • Low-Carb Options: If you want to skip the white rice, this chicken tastes excellent served over cauliflower rice or tucked into crisp lettuce cups.
  • Family Style: Transfer the chicken to a large warmed platter and serve it alongside other favorite dishes like homemade egg rolls or authentic hot and sour soup for a full restaurant-style spread.
  • Drizzle Extra Sauce: If you have leftover glaze in the pan, drizzle it directly over the rice so every bite is packed with flavor.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Homemade Sesame Chicken ahead of time?

You can prep the sauce and chop the aromatics in advance, but for the best texture, it is recommended to fry and toss the protein right before serving to ensure the coating stays crisp.

What is the best way to store leftovers of Homemade Sesame Chicken?

Keep any remaining portions in an airtight container in the refrigerator for up to three days. To regain the signature crunch, reheat the pieces in an air fryer or oven at 350°F rather than using the microwave.

Can I bake the poultry for Homemade Sesame Chicken instead of frying it?

While frying provides the most authentic texture, you can toss the coated pieces in a bit of oil and bake them at 400°F (200°C) on a parchment-lined tray until golden and cooked through.

Is this version of Homemade Sesame Chicken spicy?

As written, this recipe is mild and family-friendly. If you prefer some heat, feel free to add red pepper flakes or a teaspoon of chili paste to the aromatics while sautéing.

How can I make Homemade Sesame Chicken gluten-free?

Simply substitute the soy sauce with tamari or liquid aminos and ensure your flour blend is a certified gluten-free 1:1 replacement.

An overhead view of crispy homemade sesame chicken in a wok with a wooden spoon also in the wok.

🥡 More Chinese Takeout Classic Recipes

Ready to make the best take-out dish in town…at home? Go for it!

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

A dinner plate filled with a bed of white rice with sesame chicken on top of it and a pair of chop sticks nearby.
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5 from 2 votes

Homemade Sesame Chicken

Sesame Chicken is not hard to make at home at all. If you don't want to deep-fry the chicken, simply stir-fry it in the oil after you have stir-fried the garlic and ginger. Serve over a bed of rice, and you'll seriously consider never ordering takeout again (well, that's unlikely…but you are going to love this dish).
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Cuisine: Chinese / American
Servings: 4
Calories: 736kcal
Author: Kris Longwell

Equipment

  • Wok, or large sturdy skillet

Ingredients

For the Sauce

  • 1 tablespoon sesame oil
  • 2 tablespoon honey
  • 2 tablespoon Chinese cooking wine Shaoxing
  • 2 tablespoon tomato paste
  • ¼ cup brown sugar light
  • 3 tablespoon soy sauce
  • ¼ cup chicken stock or broth
  • 2 teaspoon corn starch

For the Chicken

  • peanut oil for frying, about 4 cups
  • 1½ lbs chicken thighs boneless, skinless, cut into bite-sized pieces
  • 2 egg yolks
  • 1 teaspoon soy sauce
  • 1 teaspoon Chinese cooking wine Shaoxing
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ⅓ cup corn starch
  • ⅓ cup all-purpose flour

For Stir-Frying

  • 3 tablespoon peanut oil
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger fresh, chopped

For Serving

  • 2 tablespoon sesame seeds
  • 4 scallions chopped
  • Steamed rice

Instructions

Make the Sauce

  • Place all of the sauce ingredients in a medium-sized bowl and whisk until the corn starch has dissolved. Set aside.
    1 tablespoon sesame oil, 2 tablespoon honey, 2 tablespoon Chinese cooking wine, 2 tablespoon tomato paste, ¼ cup brown sugar, 3 tablespoon soy sauce, ¼ cup chicken stock, 2 teaspoon corn starch

Fry the Chicken

  • Heat the peanut oil in the wok to 365°F. A candy thermometer works well.
    peanut oil
  • Meanwhile, place the chicken pieces into a large bowl.
    1½ lbs chicken thighs
  • In a small bowl, add the 2 egg yolks, soy sauce, wine, salt, and pepper. Whisk until fully combined.
    2 egg yolks, 1 teaspoon soy sauce, 1 teaspoon Chinese cooking wine, ½ teaspoon salt, ½ teaspoon black pepper
  • Add the corn starch, flour, and egg yolk mixture to the chicken. Use a large wooden spoon to stir and fully coat the chicken. There may still be some flour and corn starch at the bottom of the bowl; this is okay.
    ⅓ cup corn starch, ⅓ cup all-purpose flour
  • Working in a couple of batches, carefully add the chicken to the hot oil, shaking off excess flour before dropping it in. Use a spider, or metal tongs to move the chicken around in the oil, to prevent the pieces from sticking to each other. Fry until golden and cooked through, about 2 to 3 minutes. Remove from the oil and place on a platter lined with paper towels.

Finish Off the Dish

  • After the oil has cooled somewhat, safely discard it. Wipe the wok out with a paper towel.
  • Heat the oil over medium-high heat. Add the garlic and ginger and stir-fry for about 30 seconds, careful to not burn the garlic.
    3 tablespoon peanut oil, 1 teaspoon garlic, 1 teaspoon ginger
  • Pour in the sauce and stir frequently until slightly thickened, about 2 to 4 minutes.
  • Add the fried chicken and stir to coat and heat through, about 2 more minutes.
  • Remove from heat and stir in 1 tablespoon more of sesame oil.
  • Serve at once with steamed rice and garnished with sesame seeds and chopped scallions.
    2 tablespoon sesame seeds, Steamed rice, 4 scallions

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
If you don’t have a wok, no worries, you can easily make this in a nice, large, sturdy skillet.
Boneless, skinless chicken breasts can be used in place of the chicken thighs, if desired. 
Sherry is a good substitute for the Chinese cooking wine.  Shaoxing can be found in the Asian section of many well-stocked supermarkets, or at Asian food markets, or online (see body of post for link). 
Because this dish comes together very quickly, it’s really important to have all of the ingredients prepped and measured out before you get started.
If you don’t want to fry the chicken, just prepare it as written, but instead of deep-frying, simply stir-fry it after you’ve quickly sautéed the garlic and ginger.  Cook, stirring frequently, until golden and cooked through.  No need to remove the cooked chicken, just add the sauce and cook until slightly thickened. 
The finished dish will keep in the fridge in an air-tight container with a lid for up to 5 days.  It can be frozen for up to a month.  Completely defrost before heating on the stove. 

Nutrition

Calories: 736kcal | Carbohydrates: 46g | Protein: 33g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 1335mg | Potassium: 567mg | Fiber: 2g | Sugar: 24g | Vitamin A: 506IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 3mg

Pan-Fried Pork Cutlets with Peaches

by 17 Comments

These golden pan-fried pork cutlets with peaches pair tender, flour-dredged medallions with a luscious pan sauce spiked with Sherry, briny capers, and fresh lemon juice. Quick enough for a busy weeknight yet sophisticated enough for entertaining, this updated dish is the ultimate balance of sweet and savory flavors.

An overhead view of a large cast-iron skillet filled with pan-fried pork cutlets with peaches with a wooden spoon inserted off to the side and a few fresh peaches nearby.
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🍑 The Ingredients

A handful of simple pantry staples and vibrant fresh produce come together effortlessly to create an irresistible harmony of sweet, savory, and tangy flavors. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for pan-fried pork cutlets with peaches on a grey wooden background including sliced pork tenderloin, peaches, capers, scallions, flour, lemon juice, chicken stock, Sherry, oil, capers, and seasonings.

📝 Ingredient Notes and Substitutions

  • Pork Tenderloin: Slice a whole tenderloin into medallions and pound them for maximum tenderness and ultra-fast cooking. Substitutions: Boneless, center-cut pork chops work well (pound them thin), or you can swap in boneless chicken breasts or cutlets.
  • Peaches: Fresh, ripe, but slightly firm peaches hold up best in the warm pan sauce without turning to mush. Substitutions: Frozen sliced peaches work great year-round (no need to thaw completely). In a pinch, well-drained canned peaches work, or swap for fresh nectarines or plums.
  • Dry Sherry: This deglazes the pan, lifting all the browned bits (fond) and adding a rich, nutty depth to the sauce. Substitutions: A dry white wine (like Pinot Grigio or Sauvignon Blanc), dry vermouth, or Marsala. For an alcohol-free option, use extra chicken stock with a splash of apple cider vinegar.
  • Capers: These tiny brined buds cut through the sweetness of the fruit and the richness of the pork. Substitutions: Finely chopped green olives deliver a similar salty, briny punch.
  • Scallions (Green Onions): They offer a mild, fresh onion flavor that doesn’t overpower the fruit. Substitutions: Minced shallots or chives are fantastic stand-ins.
  • Fresh Lemon Juice: Stirring this in off the heat at the very end wakes up all the flavors and balances the sweet peaches. Freshly squeezed is best here!

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

📌 Tips and Tricks for Perfect Pork Cutlets

  • Pound inside a zip-top bag: Place cutlets inside a plastic bag before pounding. It keeps meat uniform for even cooking and prevents messy kitchen splatters.
  • Shake off excess flour: A light dusting is all you need. Loose flour will burn in the oil and make your pan sauce bitter.
  • Fry in batches: Don’t crowd the skillet. Overcrowding drops the heat and causes the meat to steam instead of developing a crisp, golden crust.
  • Don’t overcook the pork: Because the cutlets are thin, they only need 2–3 minutes per side. They’ll finish cooking when nestled back into the warm sauce.
  • Choose firm-ripe peaches: Peaches that give just slightly under pressure hold their shape best. Overly ripe fruit will break down into mush.
  • Scrape up the fond: Don’t leave flavor behind! Use a wooden spoon to vigorously scrape the browned bits from the pan bottom when deglazing with the Sherry.
  • Finish off the heat: Stir the lemon juice in at the very end after removing the pan from heat so it stays bright and fresh.

👩🏼‍🍳 How To Make Pan-Fried Pork Cutlets with Peaches

A person dredging a slice of pork tenderloin through a all-purpose flour in a shallow white bowl.
  1. Step 1: Season the pounded pork medallions with salt and pepper and then dredge them through the flour.
A close-up view of seasoned and floured slices of pork tenderloin being pan-fried in oil in a large cast-iron skillet.
  1. Step 2: Heat the oil in a large skillet over medium heat and pan-fry the cutlets until browned and cooked through, about 4 minutes per side. Remove from the pan and set aside.
A person pouring Sherry wine from a small glass carafe into a large cast-iron skillet over heat causing the wine to sizzle.
  1. Step 3: Deglaze the pan with the Sherry and use a spatula to scrape up the bits in the pan. Simmer until reduced by half, about 1 to 2 minutes.
A person transferring capers from a small bowl into a cast-iron skillet filled with reduced Sherry as well as transferring chopped scallions from another bowl into the same skillet.
  1. Step 4: Stir in the capers and scallions. Cook, stirring often, for 1 minute.
A person transferring slices of fresh peaches into a skillet filled with a simmering wine sauce with capers and chopped scallions.
  1. Step 5: Add the chicken stock (or broth) and the peaches. Cook, stirring often, for about 8 minutes, until slightly thickened.
A large black cast-iron skillet filled with pan-fried pork cutlets with peaches simmering in a sauce with capers and scallions.
  1. Step 6: Nestle the cutlets into the sauce, stir in the lemon juice, and simmer for a few minutes. Serve at once.

Expert Tip: How to Easily Slice a Peach

There are many types of peaches on the market. When in season, it’s fun to seek out freestone peaches. This just means the peaches don’t cling tightly to the pit (or stone) in the middle. Clingstone peaches have pits that are more firmly attached to the flesh. Simply use a paring knife to cut slices from the stone if going with clingstone. For freestone, simply cut the peach in half, easily remove the pit, and then slice.

🍽️ How to Serve

  • Over a comforting starch: Serve the cutlets and spoon plenty of sauce over creamy polenta, buttery mashed potatoes, buttered egg noodles, or fluffy white rice to catch every drop.
  • With crusty bread: Warm, sliced country white bread, a French baguette, or homemade dinner rolls are essential for mopping up any extra Sherry-peach sauce left on the plate.
  • Pair with crisp greens: Balance the rich, sweet-savory profile with a simple French bistro salad tossed in a simple Dijon vinaigrette, or serve alongside steamed green beans or roasted asparagus.
  • Garnish for a pop of color: Finish the dish with thinly sliced scallion greens, a sprinkle of fresh parsley or thyme, and a few cracks of freshly ground black pepper right before serving.
  • Wine pairing: Complement the meal with a chilled, crisp dry white wine (like Pinot Grigio or Sauvignon Blanc), a dry Rosé, or a light-bodied Pinot Noir.

🙋🏽‍♂️ Frequently Asked Questions

Can I use frozen or canned fruit to make Pork Cutlets with Peaches?

Yes! Frozen sliced peaches work wonderfully year-round; simply add them straight to the skillet without thawing. If you are using canned fruit, opt for slices packed in water or juice rather than heavy syrup, and drain them thoroughly on paper towels before adding them to the sauce.

What can I substitute for the Sherry in Pork Cutlets with Peaches?

A dry white wine (such as Sauvignon Blanc or Pinot Grigio), dry vermouth, or Marsala makes an easy 1:1 swap. For an alcohol-free option, deglaze the pan with extra chicken stock and a splash of apple cider vinegar to mimic the acidity.

How do I prevent the meat from drying out when cooking Pork Cutlets with Peaches?

The key is quick cooking over medium-high heat. Because the meat is pounded thin, it only requires 2 to 3 minutes per side during the initial sear. Pull the pieces from the pan as soon as a golden crust forms, and let them finish cooking gently when nestled back into the warm sauce.

What is the best way to store and reheat leftover Pork Cutlets with Peaches?

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat without toughening the meat, warm everything gently in a covered skillet over medium-low heat with an extra splash of chicken broth until heated through.

A large wooden spoon being used to place sautéed peaches and capers in a sauce over a pan-fried pork cutlet on a white dinner plate.

😋 More Amazing Pork Recipes

Ready to make one of the most delicious pork dishes you’ll ever try or serve? Go for it!

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

An overhead view of a large cast-iron skillet filled with pan-fried pork cutlets with peaches with a wooden spoon inserted off to the side.
Print Recipe
5 from 7 votes

Pan-Fried Pork Cutlets with Peaches

This dish could not be easier to prepare, and the layers of flavors are just the absolute best. Go with quality frozen peaches if fresh ones aren't available. You don't have to pound the pork cutlets, but we think thin, slightly larger pieces are amazing.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 469kcal
Author: Kris Longwell

Equipment

  • Large skillet/saucepan (cast-iron works well)

Ingredients

  • 3 large peaches fresh, peeled, and sliced
  • 1½ lb pork tenderloin sliced into 1-inch medallions
  • salt and pepper
  • 1 cup all-purpose flour
  • 2 tablespoon vegetable oil
  • ¼ cup sherry
  • ½ cup scallions green onions, chopped
  • ½ cup capers drained
  • ¾ cup chicken stock
  • 2 tablespoon lemon juice fresh

Instructions

  • Peel and slice the peaches. Set aside.
    3 large peaches
  • Pound the pork medallions with the side of a mallet until about ¼ to ½-inch in thickness.
    1½ lb pork tenderloin
  • Sprinkle salt and pepper over both sides of the pieces of pork.
    salt and pepper
  • Dredge each seasoned piece of pork through a shallow bowl filled with flour. Shake off excess flour and place on a platter.
    1 cup all-purpose flour
  • In a large skillet, preferably cast-iron, heat the oil over medium heat. Once the oil is shimmering, add the cutlets to the pan and cook until browned on the bottom, about 3 to 4 minutes. Carefully shuffle the cutlets with tongs or a spatula a little to help prevent them from sticking to the pan.
    2 tablespoon vegetable oil
  • Carefully flip the cutlets and cook for another 3 to 4 minutes, until browned all over and cooked through. Remove the cutlets to a platter or large plate.
  • With the pan still over medium heat, add the sherry to the pan. Stir with a wooden spoon, prying up any bits that may be stuck to the pan from searing the pork cutlets. Cook, stirring frequently, until reduced, about 1 minute.
    ¼ cup sherry
  • Add the scallions and capers to the pan and stir for about 1 minute. Add the chicken stock and then the peaches. Cook until the sauce has slightly thickened, about 8 to 10 minutes. Season with ½ teaspoon salt and a pinch of pepper.
    ½ cup scallions, ½ cup capers, ¾ cup chicken stock
  • Nestle the pork cutlets into the sauce and cook for another couple of minutes, enough to warm the cutlets. Stir in the lemon juice and then serve at once.
    2 tablespoon lemon juice

Notes

NOTE: Watch the video near the top of the post for visual guidance.
Pounding the pork medallions isn’t 100% necessary.  We just like them thin, and pounding them makes them also a little wider.  If you leave them thick, then you’ll need to increase the cook time by another 4 or 5 minutes per side.
If you can’t find fresh peaches, frozen or drained canned peaches will work, too. Allow frozen peaches to thaw before adding to the sauce.
This dish comes together very quickly, but the cutlets can be prepared 4 or 5 hours in advance. We recommend reheating them in a 400 F oven for about 10 minutes to help crisp them back up.  
When simmering the cutlets, try not to completely submerge them, as the sauce will soften the crispy exterior on the tops of the pork. 
In the video, you’ll notice we didn’t add lemon juice at the end.  We’ve found that a little lemon juice makes the dish even better!  But it’s also amazing without it!  
The recipe can easily be doubled if feeding a group.
The sauce and cutlets will keep in the fridge for 5 days and can be frozen for 1 to 2 months. 

Nutrition

Calories: 469kcal | Carbohydrates: 41g | Protein: 41g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 762mg | Potassium: 1060mg | Fiber: 4g | Sugar: 13g | Vitamin A: 588IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 4mg

Best Tostada Recipe

by 6 Comments

 
If you’re looking for a dish that is as festive as it is delicious, look no further!
Mexican and Tex-Mex cuisine is loved by millions of people all over the world. And it’s no wonder! It is at its best when it’s fresh, flavorful, and full of vibrant color. This dish is no exception. It brings together the classic Tex-Mex tastes on one flat crunchy tortilla, piled high! And most of the components can be prepared well in advance!
VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

Making a tostada from scratch is really easy to do, and fun for the whole family!

We make our refried beans in advance, as well as the delicious taco meat, and then reheat just before serving.

This dish truly is a culinary fiesta in every possible way!

What Is a Tostada?

You may be wondering what’s the difference between a tostada and a taco? Actually, they are quite similar and have a colorful history.

The main difference is that with a tostada, the crispy corn tortilla is usually flat and the addition of beans is traditional.

EXPERT TIP: To prepare the tortillas, you can either deep-fry them or bake them. Here’s how to get them nice and crispy:

  • Deep-frying – The classic preparation. Use a deep-fryer, or pour enough vegetable oil into a sturdy skillet to submerge a tortilla. Heat the oil to 350°F, and carefully add the tortillas. Flip a couple of times, and after a couple of minutes, they will be golden and crisp. Drain on a plate lined with paper towels.
  • Baking – Not as traditional, but still yummy and healthier. Simply brush vegetable oil (or cooking spray) on both sides of the tortillas, and bake at 415°F for 5 minutes, flip, and cook for another 5. Check for crispiness. If not crisp enough, bake a little longer. Keep an eye on them, don’t let them brown too much, or they will have a burnt taste. However, if they don’t cook long enough, they will be chewy to the bite.

Building the Perfect Tostada

Crispy corn tortillas and flavorful refried beans are critical to making the perfect tostada. But folks, the real star is the taco meat.

We start off by sautéing onion, jalapeno, and garlic in a little oil. Add 1 lb of quality ground beef (we like 85% lean) and cook until no longer pink.

Now, let’s add mega flavor without adding a ton of sodium. Bring on the McCormick Hint of Sea Salt Mexican Taco Truck!

EXPERT TIP: The classic TexMex beef filling for items such as tacos, tostadas, and enchiladas should be very moist, almost wet in texture. The addition of tomatoes not only adds flavor and texture but keeps the mixture moist. And finally adding 1 cup of robust beer deepens the flavor even further and keeps the filling super moist.


Building the Perfect Tostada

Now that we have all the components, it’s time to build the best tostada ever!

We start by smearing about ¼-cup of the refried beans on each crispy tortilla.

Then top that with another ½-cup of the perfectly seasoned beef.

Choose any, or all, of the following toppings for a wonderful taste and beautiful presentation:

EXPERT TIP: For a truly fun and festive presentation, place all of the ingredients on a serving table and let guests build their own tostada!

Like so many home cooks who want to make the best-tasting dishes for loved ones, we have relied on McCormick for all of our seasoning needs.

Quality is important to McCormick and it is with us, too.

We are in love with their new low-sodium and salt-free spices! In addition to the amazing McCormick Hint of Sea Salt Taco Truck that we use for our Best Tostada Recipe, we can’t get enough of these two incredible spices:

Enjoy all the flavor without all the salt! Double WIN!  We always find these incredible McCormick spices at our local H-E-B!

How To Serve

As mentioned, we love to put all the various ingredients in their own bowl or platter and let guests build their own tostada.

However, it’s also a stunning presentation to build them yourself and then deliver them to the table on a platter. Be prepared for lots of ‘ooh’s and ah’s!’

EXPERT TIP: All components can be prepared up to 24 hours in advance, including the tostada shells. Simply reheat the beans and meat filling in separate pans over low heat on the stove. Reheat the shells in a low-temperature oven (200°F) for about 15 minutes. If desired, keep the meat and beans in small slow-cookers on the “warm” setting. The garnishes can be prepped and kept in air-tight containers in the fridge.

Every time we serve this to guests, we get rave reviews, and so will you!

Don’t forget to include the McCormick A Hint of Sea Salt Mexican Taco Truck for maximum flavor!

These tostadas really are the best you’ll ever try and serve! Olé!

Ready to make the most festive (and delicious) feast this side of San Antonio? Go for it!
And when you do, be sure to take a photo, post it on Instagram, and tag @HowToFeedaLoon and @McCormickSpice

A crispy flat corn tortilla topped with layers of refried beans, taco meat, lettuce, tomatoes, and cream.
Print Recipe
5 from 1 vote

Best Tostada Recipe

Tostadas are truly as festive as they are delicious. All of the components of the deliciously savory dish can be made in advance. Simply reheat just before serving. Serve the tostadas on a nice large platter, or let guests build their own! You can't go wrong either way!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree
Cuisine: Mexican / TexMex
Servings: 6
Calories: 589kcal
Author: Kris Longwell

Equipment

  • Deep fryer or sturdy skillet (if frying)

Ingredients

For the Meat Filling

  • 2 tablespoon olive oil
  • 1 onion chopped
  • 1 jalapeno seeded and ribs removed, chopped
  • 2 cloves garlic minced
  • 1 lb ground beef 85% lean
  • 2 tomatoes chopped, Romas work well
  • 1 tablespoon McCormick® Chili powder
  • 1 tablespoon McCormick® Ground cumin ground
  • 1 tablespoon McCormick@ Low-Sodium Sea Salt Taco Truck Seasoning
  • 1 cup dark beer preferably Mexican

For the Tostadas

  • 12 corn tortillas
  • 3 cup refried beans
  • 2 cups iceberg lettuce shredded
  • 1 cup tomato chopped
  • 1 cup cheese queso fresco (crumbled), or shredded cheddar
  • ½ cup sour cream or Crema Mexican
  • ½ cup cilantro chopped, optional
  • Salsa for serving

Instructions

Make the Meat Filling

  • Heat the oil over medium heat in a large skillet. Add the onion and peppers and cook until soft and translucent, about 5 minutes. Add the garlic and stir until aromatic, about another minute.
  • Add the ground beef and cook until no longer pink. Drain the meat mixture and return to the skillet.
  • Still over medium heat, stir in the tomatoes, chili powder, cumin, and Low-Sodium Mexican Taco Truck seasoning. Cook, stirring frequently, for another 5 minutes, until the tomatoes begin to break down somewhat.
  • Slowly pour in the beer and cook until the mixture thickens somewhat, about 15 minutes. Add a little more beer if the mixture is getting dry. It should be very wet. Cover and set aside.

Make the Crispy Corn Tortillas

  • While the beef is cooking, or before, heat your deep-fryer to 350°F or fill a sturdy skillet with an inch or two of vegetable oil and heat over medium-high heat until you reach 350°F (and candy thermometer helps with this). See NOTES for baking the tortillas.
  • Add the tortillas a few at a time to the hot oil, carefully flipping them a few times as they cook. After a couple of minutes, they should be golden and crispy. Transfer them to a plate lined with paper towels to drain. Once cool enough to handle, taste one to ensure they are properly done. If a little chewy, they need to cook a little longer. Don't overcook them, too! Cover with a kitchen towel and set aside.

Build the Tostadas

  • To build each tostada, start by spreading about a ¼ cup of the refried beans on each crispy tortilla. Then add about a ¼ to ½ cup of the meat mixture. Top with shredded lettuce, chopped tomatoes or pico de gallo, guacamole, sour cream, cheese, and chopped cilantro (if using). Serve at once!

Notes

If you prefer, you can bake the tortillas and they will still be delicious.  Preheat your oven to 425°F and either spray the tortillas on both sides with cooking spray, or brush a little olive oil on them.  Place on a baking sheet (not overlapping) and cook for 10 minutes, flipping them halfway, or until they are crispy. 
To serve, either place all of the components in various bowls and plates and let guests build their own.  Or, build them all yourself, and then place them on a platter to bring to the table, passing extra garnishes with them. 
The tortillas, beans, and meat mixture can all be prepared 1 to 2 days in advance.  Keep the tortillas in an air-tight container on the counter and the same for the beans and meat, but keep them in the fridge.
The beans and meat mixture can be frozen for up to 2 months. 

Nutrition

Calories: 589kcal | Carbohydrates: 45g | Protein: 28g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 512mg | Potassium: 634mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1601IU | Vitamin C: 15mg | Calcium: 286mg | Iron: 5mg

Cucumber Tomato Salad

by 4 Comments

This crisp Cucumber Tomato Salad is the ultimate celebration of fresh garden flavors, featuring juicy tomatoes, crunchy cucumbers, and a fragrant blend of fresh mint, parsley, and chives. Tossed in a zesty splash of apple cider and red wine vinegars with rich extra-virgin olive oil, it’s an effortlessly vibrant side dish that elevates any meal.

An overhead view of a large oval platter filled with a Chopped Cucumber Tomato Salad topped with fresh herbs.
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🥒 The Ingredients

This vibrant dish brings together crisp farm-fresh produce and aromatic garden herbs, all tossed in a perfectly balanced, tangy dressing. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Cucumber Tomato Salad on a grey wooden background including cucumbers, tomatoes, red onion, apple cider vinegar, red wine vinegar, oil, seasonings, and fresh herbs.

📝 Ingredient Notes and Substitutions

  • Cucumbers: English or Persian cucumbers are ideal because they have thin skins and fewer seeds, meaning no peeling required! If using standard garden cucumbers, be sure to peel them and scoop out the seeds so the salad doesn’t get watery.
  • Tomatoes: Ripe, firm tomatoes give the best flavor and texture. Vine-ripened, Roma, or sweet cherry and grape tomatoes work wonderfully—just make sure they aren’t overly soft so they hold their shape.
  • Red Onion: Adds a lovely pop of color and a pleasant bite. If raw red onion is too strong for your taste, soak the sliced onions in ice water for 10 minutes to mellow them out, or substitute mild shallots or green onions.
  • Fresh Herbs (Mint, Parsley & Chives): Fresh herbs are the star of the show here, so skip the dried versions! If you don’t have all three on hand, fresh dill or basil make fantastic additions or swaps.
  • The Vinegars: The dual punch of fruity apple cider vinegar and robust red wine vinegar gives the dressing incredible depth. In a pinch, white wine vinegar, champagne vinegar, or freshly squeezed lemon juice make great substitutes.
  • Extra-Virgin Olive Oil: Because the dressing is raw, quality matters—use a good-tasting extra-virgin olive oil for a rich, silky finish.
  • Salt & Pepper: Kosher salt and freshly cracked black pepper enhance all the fresh flavors. Adjust to taste right before serving!

📌 Tips and Tricks for the Perfect Summer Salad

  • Prevent a Watery Salad: Cucumbers and tomatoes naturally release a lot of moisture. To keep your dressing from getting diluted, slice your cucumbers and tomatoes, toss them with a pinch of salt in a colander, and let them drain for 15–20 minutes before dressing the salad.
  • Let the Flavors Meld: While this salad can be enjoyed immediately, letting it sit at room temperature for 15 to 30 minutes after dressing allows the vegetables to absorb that delicious, tangy vinaigrette.
  • Keep It Uniform: Chop your cucumbers and tomatoes into similar-sized, bite-sized pieces. Not only does this make the salad look beautiful, but it ensures you get a little bit of every delicious flavor in every single bite.
  • Mellow out the Onions: If you want to tone down the sharpness of raw red onions, submerge your slices in a bowl of ice water for 10 minutes, then drain and pat dry before adding them to the bowl.
  • Fun Delicious Add-ins: This salad is wonderfully versatile! Feel free to toss in crumbled feta or goat cheese, pitted Kalamata olives, or diced avocado right before serving for a fun twist.

How to Make Cucumber Tomato Salad

A person using a large knife to roughly chop a whole tomato on a wooden cutting board.
  1. Step 1: Cut the tomatoes into bite-sized pieces.
A person using a large knife to cut a whole cucumber into bite-sized pieces on a wooden cutting board.
  1. Step 2: Partially peel the cucumber and then cut it into bite-sized pieces.
A straight-on view of a small glass jar filled with a red wine vinegar and apple cider vinegar vinaigrette.
  1. Step 3: Add the two vinegars, oil, salt, and pepper in a jar with a lid and shake vigorously.
A person sprinkling chopped fresh Italian parsley over the top of a chopped Cucumber Tomato Salad in a large oval platter.
  1. Step 4: Toss the cucumber, tomatoes, onion, and herbs in a large bowl. Toss with the vinaigrette. Transfer to a serving platter and garnish with chopped parsley.

🍽️ How to Serve

  • This salad is perfect for an outdoor BBQ. We love serving it with our Marinated Grilled Chicken alongside our Zesty Black Bean and Corn Salad.
  • As mentioned, the salad is really best served soon after putting it together.
  • If desired, you can prep all the components up to 12 hours in advance, and then assemble them the next morning. Keep everything covered and refrigerated until ready to assemble.

Expert Tip:

If too much liquid has accumulated, then tilt the salad to the side and spoon some of the liquid out. As the salad rests, the tomatoes and cucumbers will release some liquid. Even with the extra liquid, the salad is still amazing.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this Cucumber Tomato Salad ahead of time?

Yes! While it is best enjoyed the day it’s made, you can prep the ingredients a few hours in advance. For the freshest results, store the chopped vegetables and dressing in separate airtight containers in the refrigerator, then toss everything together 15 to 30 minutes before serving.

How do I keep my Cucumber Tomato Salad from getting watery?

Salting your chopped vegetables in a colander for 15 minutes before assembling lets them release excess liquid so it doesn’t dilute your dressing. Opting for low-moisture varieties like English or Persian cucumbers and firm vine-ripened tomatoes also helps maintain that perfect crunch.

How long will leftover Cucumber Tomato Salad last in the fridge?

Leftovers will keep in an airtight container in the refrigerator for up to 2 days. The vegetables will soften slightly and release more juices as they sit, but the flavors will continue to marinate—just give it a gentle toss and use a slotted spoon to serve!

A person using a spoon to place a serving of Chopped Cucumber Tomato Salad onto a white dinner plate next to a glass of white wine.

🥗 More Amazing Summer Salad Recipes

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

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

A close-up view of a cucumber tomato salad in a large oval white platter garnished with chopped herbs.
Print Recipe
5 from 1 vote

Cucumber Tomato Salad

This salad is an amazing combination of bright summer flavors. Seek out farm-fresh tomatoes, cucumbers, and herbs. The dressing brings it all together. And it comes together in about 15 to 20 minutes!
Prep Time20 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 72kcal
Author: Kris Longwell

Ingredients

  • 4 large cucumbers peeled and cut into bite-sized pieces
  • 4 large tomatoes beefsteaks or heirlooms, stemmed and cut into bite-sized pieces
  • ½ red onion chopped
  • ¼ cup mint fresh, chopped
  • ¼ cup chives finely chopped
  • ½ cup parsley fresh, chopped, plus extra for garnish
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon red wine vinegar
  • 2 tablespoon extra-virgin olive oil
  • 1½ teaspoon Kosher salt or more, to taste
  • 1 teaspoon black pepper

Instructions

  • Add the cucumbers, tomatoes, onion, mint, chives, and parsley to a large bowl.
    4 large cucumbers, 4 large tomatoes, ½ red onion, ¼ cup mint, ¼ cup chives, ½ cup parsley
  • Make the dressing by adding the apple cider vinegar, red wine vinegar, extra-virgin olive oil, salt, and pepper to a jar with a lid. With the lid on, vigorously shake for about 1 minute, until fully combined and emulsified.
    2 tablespoon apple cider vinegar, 2 tablespoon red wine vinegar, 2 tablespoon extra-virgin olive oil, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
  • Pour the dressing over the salad. Use two large spoons, or your hands, to mix the salad until all components are coated with the dressing.
  • If desired, transfer to a serving platter, garnish with extra chopped parsley, and serve at once. Or, cover with plastic wrap and chill in the refrigerator for up to 1 hour. Drain excess liquid with a spoon, if necessary.

Notes

NOTE: Watch the video in the recipe card for visual guidance.
We don’t recommend making the salad more than several hours in advance.  The tomatoes and cucumbers will release water and make the salad very wet.  
You can prep everything up to 12 hours in advance, keep it in airtight containers in the fridge, and then assemble it up to 1 hour before serving. 

Nutrition

Calories: 72kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 447mg | Potassium: 456mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1290IU | Vitamin C: 24mg | Calcium: 42mg | Iron: 1mg

Homemade S’Mores Ice Cream

by 4 Comments

Homemade ice cream is amazing. S’mores are amazing. You see where we’re headed with this, right?

There is something truly special about this ice cream sensation. Toasty marshmallows are churned right into the custard base. Crumbled graham crackers give great flavor and texture. And the homemade chocolate sauce brings it all together.

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 ice cream parlor glass holder filled with s'mores ice cream topped with a piece of graham cracker, a piece of chocolate and a toasted marshmallow.

How To Make S’mores Ice Cream

These two treats are a match made in Ice Cream Heaven. Learn all about the history of everyone’s favorite campfire treat S’Mores.

Just a little heads up: You’re going to need to give yourself some time to bring this amazing ice cream masterpiece across the finish line.

You’ll need to allow the custard to chill for about 4 hours, and then you’ll want the churned ice cream to freeze in the freezer for at least 2 hours, or even better, overnight.

But trust us, this is worth the time. It’s one for the record-books!

Making the Custard Base

We’re going with a creamy custard for the base for this ice cream.

First, you’re going to beat 5 egg yolks with ½ cup of sugar until pale. Meanwhile, heat the milk, cream, sugar, and a pinch of salt until simmering.

EXPERT TIP: The next step is called “tempering the eggs.” This is very important, if you immediately add the egg mixture to the hot cream, the eggs will scramble. To avoid this, we’re going to add the warm cream into the egg mixture 1 cup at a time, whisking constantly, 2 or 3 times. Now, pour the egg/cream mixture back into the saucepan with the remaining warm cream.

A hand mixer in a bowl of beaten egg yolks and sugar and then a saucepan with simmering cream in it, and then a whisk stirring the egg mixture as the warm cream is being poured in and then it all being transferred back into the saucepan.

Infusing the Roasted Marshmallows into the Ice Cream

Toasted marshmallows are a key component to s’mores and this ice cream.

We’re going to infuse the custard with roasted marshmallows.

Place a 10 oz bag of large marshmallows on a baking pan lined with parchment paper. Roast under your broiler for only a couple of minutes, flipping them over halfway through.

A baking pan filled with jumbo marshmallows, and then them after they have been toasted in the oven.

After the custard has cooled for about 15 minutes in a nice ice water bath, it’s time to bring in those glorious toasted marshmallows.

Add the marshmallows into a blender along with the custard, plus a little more heavy cream, and vanilla extract.

Purée in the blender until smooth and silky.

EXPERT TIP: Once the marshmallows have been roasted, they will be a little sticky to the touch. We recommend transferring them to the blender as soon as possible after they come out of the oven. The longer they sit on the parchment paper, the more likely they are to stick to it.

A person dropping toasted marshmallows into a blender and then custard being poured into the blender and then after the mixture has been pureed.

You’ll need to transfer the puréed mixture to a bowl and cover it with plastic wrap and place it in the fridge for at least 4 hours, or overnight.

Once chilled, it’s time to add the custard to your ice cream maker. Follow the manufacturer’s instructions for churning custard-base ice cream.

EXPERT TIP: It’s really important to allow the custard to completely chill before adding to your ice cream maker. If you skip this step, you won’t get the right consistency. We also like to place the ice cream maker bowl/tin in the freezer for a few hours, too. We want everything cold as we begin to churn!

S'mores ice cream custard being poured from a glass bowl into an electric ice cream machine.

Just as the ice cream has begun to thicken, it’s time to add in the roughly chopped graham crackers.  This is around the last 5 minutes of churning.

At this point, the ice cream should be the consistency of very soft-serve ice cream.

Graham crackers provide amazing taste and a wonderful crunch in every single bite.

A person using their fingers to drop chopped pieces of graham crackers into the metal pot of an ice cream maker.

How To Store S’Mores Ice Cream

You can keep the churned ice cream in the ice cream machine bowl if you prefer. Cover with foil and place in the freezer for at least 2 hours, or even better, overnight.

We love transferring them to ice cream holders. The ice cream will keep in the freezer for up to 1 to 2 months.

EXPERT TIP: Before assembling your first s’mores ice cream, we strongly recommend making an easy batch of homemade chocolate sauce. We use our favorite ice cream parlor glass holders, but any time of bowl or glass will work. Add chocolate, then a couple of scoops of ice cream, and then more chocolate.

A stream of chocolate sauce being poured onto an ice cream glass holder filled with s'mores ice cream.

Other Favorite Homemade Ice Cream Recipes

If you love homemade ice cream as much as we do, then there’s a good chance you’ll love these delectable recipes, too:

Peanut Butter Cup Ice Cream Cake
Homemade Strawberry Ice Cream
Creamy Salted Caramel Ice Ceram
Lavender Ice Cream with Honey Granola
Blueberry Ice Cream

In the meantime, go and make this!

A glass vessel filled with s'more ice cream topped with a drizzle of chocolate sauce, graham crackers, chocolate candy, and a toasted marshmallow.

Ready to make an ice cream treat that your loved ones will be talking about all summer long? 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 glass vessel filled with s'more ice cream topped with a drizzle of chocolate sauce, graham crackers, chocolate candy, and a toasted marshmallow.
Print Recipe
5 from 1 vote

Homemade S'Mores Ice Cream

There is truly something magical about this ice cream treat. The toasted marshmallows are amazing in the ice cream. The graham crackers add to the s'mores authentic taste and the homemade chocolate sauce brings it all together. Get started a day or so ahead of when you want to serve it, and you'll be set!
Prep Time15 minutes
Cook Time15 minutes
Chilling and Freezing times4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: Dessert
Servings: 12
Calories: 372kcal
Author: Kris Longwell

Equipment

Ingredients

  • 5 large egg yolks
  • 1 cup sugar divided
  • 2 cups whole milk
  • 1½ cups heavy cream
  • Pinch Kosher salt
  • 10 oz marshmallows large, or jumbo, leave a few for garnish, if desired.
  • 2 teaspoon vanilla extract
  • 1½ cups graham cracker roughly chopped, plus extra for garnish
  • 1 cup chocolate sauce click for recipe
  • 1 chocolate bar for garnish, optional

Instructions

  • Add the egg yolks and sugar to a medium-sized bowl. Use a hand mixer on low speed or whisk, and beat until the mixture is pale and slightly thickened, about 2 minutes.
  • Next, in a medium saucepan over medium-low heat, whisk together the milk, cream, ½ cup of sugar, and salt. Bring the mixture to a low simmer.
  • Now, once the cream mixture has started to simmer, whisk about ⅓ of the hot cream mixture into the yolk/sugar mixture. Whisk to incorporate, and now add another ⅓ of the mixture, stir again. Leave the remaining cream in the saucepan, gently simmering.
  • Return the egg/cream mixture back to the saucepan with the remaining simmering cream mixture, and stir to incorporate.
  • Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. DO NOT boil, or the yolk will overcook...this only takes a few minutes.
  • Pour the mixture through a fine-mesh strainer and discard the vanilla pod. Bring to room temperature (you can place the bowl in an ice bath, without submerging, to expedite cooling).
  • Turn on broiler to high.
  • Place marshmallows on a shallow baking sheet lined with parchment paper and broil for 2 - 3 minutes (keep a close eye on them, they brown quickly). Remove from oven and quickly flip the marshmallows. Roast again, but be careful, they'll brown even faster the second time.
  • Let the marshmallows cool slightly, then place them in the blender.
  • Add the cooled custard to the marshmallows in the blender. And add another ½ cup of cream and the vanilla extract. Puree until well blended and smooth.
  • Pour into a bowl, cover with plastic wrap, and refrigerate 4 hours, or overnight (overnight is best).

FREEZE THE ICE CREAM

  • Make the chocolate sauce and let it cool (you can do this up to 1 week in advance).  (Link to recipe in the Ingredients list).
  • Remove the cream mixture from the refrigerator and whisk again. Pour mixture into your ice cream maker and follow manufacturer instructions. During the last 5 minutes, fold in the graham cracker pieces.
  • The ice cream will be thick, but still very soft. Transfer to a container with a lid, or leave in the ice maker bowl and cover with foil. Place in the freezer for at least 2 hours, or even better, overnight.

Assemble the S'mores Ice Cream

  • In an ice cream parlor glass, or bowl, add a couple of spoonfuls of the chocolate sauce on the bottom. Layer in one level of churned iced cream and then spoon more of the chocolate sauce. Continue adding ice cream and chocolate, in layers.
  • Garnish with a piece of graham cracker, a chocolate bar, and a toasted marshmallow, if desired. Serve at once.

Notes

SEE VIDEO IN POST for a visual tutorial on how to make this amazing ice cream!
Be sure to allow the custard to complete chill for at least 4 hours before adding to the ice cream maker.   Freezing the ice cream maker bowl/pan is a good idea, too.
After roasting, the marshmallows will be a little sticky.  You may need to use a couple of spatulas to transfer them to the blender.  The longer they sit on the parchment after roasting them, the stickier they will get.
The ice cream is ready to eat after being churned, but we highly recommend letting it freeze for at least 2 hours, or even better, overnight, before serving.
The frozen ice cream will keep in the freezer for 1 to 2 months. 

Nutrition

Calories: 372kcal | Carbohydrates: 56g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 136mg | Potassium: 167mg | Fiber: 1g | Sugar: 42g | Vitamin A: 505IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg

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

Caprese Salad

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This salad is about as good as it comes when beautiful tomatoes are in season.

We just can’t rave enough about this salad. It’s good all year long, but in the summertime when tomatoes are in peak season, it becomes truly transcendent. The pesto sauce and balsamic glaze put it over the top. And it only takes a matter of minutes to prepare!

A platter of caprese salad that has been drizzled with pesto sauce and a balsamic glaze and topped with freshly chopped basil.

How To Make Caprese Salad

First things first, you may be wondering how to pronounce Caprese salad. It’s “kuh pray zay sa luhd.”

Now, on to our most favorite salad in the world.

Seriously, that first bite is practically life-changing…in a really, really good way.

Watch Us Make It!


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Choosing the Right Tomato

As you might guess, selecting the best tomato will take this salad from good to amazing.

Of course, there are many types of tomatoes.

By far and away are tomatoes that come fresh from the garden during peak season. Beefsteak tomatoes are big, juicy, and delicious.  Heirloom tomatoes are not only delicious, but they are beautiful, too.

EXPERT TIP: Seek out a farmer’s market in your area to find the freshest homegrown tomatoes. No matter what, be sure to give them a rinse before slicing them to remove any kind of pesticide that may have been applied to them. Use a nice sharp knife to cut them into slices. We recommend about 3 slices per tomato, depending on the size.

A person using a chef's knife to slice a very red tomato on a cutting board with other tomato slices nearby.

Almost as important as choosing great-tasting tomatoes is the quality of the mozzarella.

Fresh is always best.

Three important factors to consider when selecting a good-quality:

  1. Color: It should be porcelain in color, not a dazzling white.
  2. Texture: Compact and elastic, but not rubbery with a smooth surface.
  3. Porosity: When you press the cheese, a few drops of white liquid should come out.

EXPERT TIP: Also, price is something to consider. Top-notch mozzarella takes time to prepare. If the cheese you are looking at is cheap, the quality is most likely not what you want. Learn more here.

Alternate the sliced tomatoes with layers of the sliced mozzarella.

A person placing a circular slice of mozzarella cheese over a slice of tomato in front of two more layers of tomato and mozzarella.

How To Make Pesto Sauce

Fresh basil is commonly served with classic Caprese salad.

We love to take things up a notch and serve our salad with not only freshly chopped basil, but also fresh pesto sauce. (Click the link for a super easy recipe).

EXPERT TIP: For a beautiful presentation, we love to use a squeeze bottle to apply the pesto (and balsamic reduction) over the salad. Since pesto sauce is a little thicker than balsamic, you may need a large hole at the tip of the bottle. You can take a pair of scissors and snip the tip of a standard squeeze bottle. The link we provided has two different bottles, one with a smaller tip and one with a wider one.

A white rectangular platter holding layers of slice tomatoes and mozzarella to form a caprese salad being topped with squirts of pesto sauce from a squeeze bottle.

The addition of balsamic and extra-virgin olive is another amazing addition to the salad.

The flavors work perfectly together alongside the vibrant tomatoes and creamy mozzarella.

EXPERT TIP: To make a balsamic reduction, simply place 1½ cups of good-quality balsamic in a medium saucepan over medium-high heat. Simmer for about 15 to 20 minutes until reduced and thickened. The reduced balsamic will keep in the fridge for up to 1 month.

A thin drizzle of olive oil being poured from an olive oil dispenser onto a platter filled with caprese salad.

What To Serve with Caprese Salad

This salad is absolutely one of the best pre-dinner dishes we have ever served. It’s not too heavy, but it’s huge in flavor and presentation.

It’s a great prelude to dishes such as Chicken Parmesan, Shrimp Scampi, or Pasta Primavera.

It’s also wonderful served as a mid-afternoon snack on a warm summer day outdoors.

For a wine pairing, it’s equally good with a white wine such as a chilled Chardonnay or Sauvignon Blanc, a wonderful chilled Rosé, or even a robust red such as Zinfandel, Cabernet, or Pinot Noir.

A platter of caprese salad that has been drizzled with pesto sauce and a balsamic glaze and topped with freshly chopped basil.

Ready to make one of the world’s greatest salads even better? 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 rectangular platter holding layers of slice tomatoes and mozzarella to form a caprese salad being topped with squirts of pesto sauce from a squeeze bottle.
Print Recipe
5 from 1 vote

Caprese Salad

Caprese Salad is one of the most vibrant and gorgeous salads that you will ever serve. Be sure to seek out the best beefsteak or heirloom tomatoes from your local farmer's market. Cherry tomatoes will work, too. The easy homemade pesto sauce and balsamic reduction put it over the top.
Prep Time10 minutes
Making the Pesto and Balsamic Reduction20 minutes
Total Time30 minutes
Course: Appetizer or Salad
Cuisine: Italian
Servings: 4
Calories: 428kcal
Author: Kris Longwell

Ingredients

  • 3 medium tomatoes fresh, ripe, cored and sliced
  • 4 oz mozzarella fresh, sliced
  • salt and pepper
  • ¼ cup pesto sauce click the link for easy recipe
  • ¼ cup balsamic glaze see NOTES
  • ¼ cup basil fresh, chopped
  • extra-virgin olive oil for garnish

Instructions

Make-Ahead

  • The pesto sauce and balsamic glaze can be made several days in advance.

Assemble the Salad

  • Lightly salt and pepper one side of each tomato slice.
  • On a medium-sized platter, layer the tomato slices alternatively with the mozzarella slices.
  • Drizzle the pesto sauce and then the balsamic glaze over the top of the salad.
  • Sprinkle the fresh basil on top and serve with a slight drizzle of the extra-virgin olive oil when serving or just before.

Video

Notes

SEE VIDEO IN POST for more detailed instruction on how to make this dish. 
Seek out farm-fresh tomatoes, if possible. This is will you will get the most amazing flavor.
Halved cherry tomatoes (fresh) are delicious in place of the sliced whole tomatoes. 
You can find good-quality pesto sauce and balsamic glaze in most well-stocked supermarkets.  However, homemade is ALWAYS a great option.
To make the balsamic glaze, simply add 1½ cups of good-quality balsamic to a medium-sized pan over medium-high heat.  Simmer for 15 to 20 minutes until reduced and thickened.  Don't reduce too much, or it will become bitter.  The balsamic glaze will keep in a jar or container with a lid in the fridge for several weeks. 

Nutrition

Calories: 428kcal | Carbohydrates: 50g | Protein: 32g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 989mg | Potassium: 978mg | Fiber: 6g | Sugar: 25g | Vitamin A: 5407IU | Vitamin C: 52mg | Calcium: 720mg | Iron: 2mg

Types of Tomatoes and How To Use Them

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Is there another culinary ingredient that is more ubiquitous than the treasured tomato? Maybe. Maybe not…

We are in love with tomatoes, especially when they are in peak season. This post will help you understand the difference between the most popular tomatoes available and how best to use them. Besides having great health benefits, they are also delicious and beautiful in dishes of all types and cuisines. But, you already knew that. Let’s dig a little deeper into this amazing gift from Mother Earth.

A bowl filled with and surrounded by a large variety of types of tomatoes including cherry, beefsteak, heirloom, and roma.

Which Tomato Should I Use?

Recipes often call for a specific type of tomato, but occasionally we are left to make that choice on our own. Tomato lovers (and there are so many of us!) might say, “Just pick one. They are all wonderful!” But truth be told, the type of tomato we use could be the difference between a good result and a great result! If so, how do we make the best choice?

All tomatoes, as strange as it might seem, are fruits, even though they are almost universally used as vegetables in cooking. (ALERT: “Knowledge” is knowing a tomato is a fruit: “Wisdom” is not using it in a fruit salad!).

There are perhaps more similarities than differences in the members of the “tomato family,” but to the caring cook, those differences are important.  Let’s start by listing the most common types of tomatoes and considering how their characteristics differ.

The 5 Most Popular Types of Tomatoes Used in Cooking

Cherry

The smallest tomatoes are cherry tomatoes, with grape tomatoes only slightly larger and more oval in shape. They are often red, but they can also be other colors, such as orange and yellow.

The two types are similar in many ways, but the cherry tomato is juicier, while the grape tomato has a thicker skin, which allows it to maintain its texture when cooked. Both are excellent in salads, and by themselves as a snack. (Try dipping in Homemade Ranch or your favorite dressing!) Although both work well for skewers and kebabs, the firm texture of the grape tomato is preferred by some.

Two hands holding a bunch of ripe cherry tomatoes.

Recipes Featuring Cherry Tomatoes:

Steak and Eggs with Blistered Tomatoes
Black-Eyed Peas with Cherry Tomatoes
Halibut with Kale, Bean, and Cherry Tomatoes
Cheddar, Bacon, Tomato, and Ranch Pasta Salad

Roma

Roma tomatoes are commonly chosen for use in making Italian sauces and tomato paste. Usually red, they can be pink or orange.

Their garden-fresh flavor makes them popular for salads and bruschetta.

Since they are smaller than the larger beefsteak tomatoes, they are perfect for some sandwiches, but are not as often used for slicing.

A hand holding a ripe roma tomato above a scattering of other roma tomatoes.

Recipes Featuring Roma Tomatoes

Homeamade Marinara Sauce
Roasted Tomato Basil Soup
Slow-Roasted Tomatoes
Fried Calamari with Fresh Marinara Sauce

Beefsteak

The tomatoes most commonly used for slicing are beefsteak tomatoes, which can range in size from only slightly larger than a typical Roma tomato, to ones large enough to overlap your hamburger bun!

They are usually mild in taste and juicy and are perhaps the best choice for canning and making sauces.

Beefsteak tomatoes are perfect to slice for sandwiches and that is perhaps where they are used the most.

Four ripe beefsteak tomatoes sitting next to each other on a brown plate.

Recipes Featuring BeefsteakTomatoes

The Ultimate BLT with Basil Aioli
Cucumber Tomato Salad
World’s Best Veggie Burger
Tomato Tart

Green

Especially in the Southern United States, green tomatoes are popular. The most common green tomato, however, is not a separate type. It is a beefsteak tomato that was picked before it ripened.

They are slightly less sweet than a ripe tomato and their firmer texture makes them ideal for slicing for such favorite dishes as Fried Green Tomatoes.

They are also used in canning and for sauces.

A person using a chef's knife to slice a green tomato on a cutting board with slices scattered around.

EXPERT TIP: It is important to note that unripe tomatoes are more difficult to digest and can cause gastrointestinal problems for some people, so green tomatoes should not be eaten raw. Did we mention they are perfect for Fried Green Tomatoes? They are the best!

Heirloom

Heirloom tomatoes vary in size and may be red, green, yellow, purple, or shades of these colors.

They are unique in the tomato world (hence their name) because their seeds are saved to be used for the next crop without the cross-pollinating of all other types.

Heirlooms are prized for their deep, sweet taste, considered more “natural” by aficionados. This taste advantage makes them a favorite for canning and sauces and is perfect for slicing.

Heirloom tomatoes sitting on a wood plank

Recipes Featuring Heirloom Tomatoes

Classic Caprese Salad
Gazpacho
Southern Tomato Pie

Celebrate All Types of Tomatoes Year-Round!

Tomato sauce freezes beautifully. We make a big batch of our homemade marinara sauce, or any sauce with fresh tomatoes, and enjoy it throughout the year.

In the end, beyond the general factors included above, it is a matter of personal taste when considering types of tomatoes.

Maybe the tomato lovers are right when they say, “Just pick one. They are all wonderful!”

Southern Tomato Pie in a white pie dish with tomatoes nearby.

Peach Crisp

by 4 Comments

This dessert is so easy to prepare and is always a crowd favorite.

When peaches are in season, seek out the freshest available and make this amazingly delicious dish. Even frozen peaches will work here, too. Serve with a scoop of your favorite ice cream, and you’re loved ones will be requesting this dessert time and time again!

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!

Two blue dessert bowls filled with peach crisp with a dollop of melting vanilla ice cream off to the side all next to a couple of peaches and a pan of the crisp.

How To Make Peach Crisp

This dish is easier than a peach pie or cobbler because no pie crust is needed.

It’s rustic, but still amazingly yummy. Perfect for summertime entertaining.

What Is the Difference Between a Freestone and Clingstone Peach?

During the summer months, many farmer’s markets offer a wide variety of peaches.

There are three main types: Clingstone, Free-stone, and Semi-freestone. Clingstone are most commonly found in the produce section of many supermarkets.

The pit, or stone, in a clingstone peach clings tightly to the flesh. A freestone pit falls away easily from the flesh. And a semi freestone is just what you would think, the pit clings just slightly to the flesh.

EXPERT TIP: Removing the skin is easy when you place the peaches for about 30 seconds in boiling water. Remove the peaches and immediately place in an ice bath. In most cases, you can then remove the skin from freestone peaches with your fingers. Clingstone may require help from a small paring knife.

A kitchen spider holding up a peach over a pot of boiling water and then that peach being dropped into an ice bath and then a person peeling the peach.

How To Slice a Peach

Slicing a peach is easy if you follow these steps.

Use a paring knife to slice through the peach, starting at the stem. Follow along the pit until you’ve cut a circle around the peach.

Gently pry the two halves apart. If you have freestone peaches, the pit should come right out. Turn the peach cut side down, and cut into several slices.

For clingstone, simply cut a slice, without removing the pit, and then use your knife to remove the slice from the peach. Continue until you’ve sliced the entire peach. See video for reference.

A person cutting a peach in half and then using a spoon to remove the pit and then using a paring knife to cut the peach into slices.

You’ll need about 8 to 10 cups of sliced peaches.

This is usually about 8 to 12 peaches, depending on their size.

EXPERT TIP: Peaches freeze beautifully. Simply sprinkle them with fruit fresh, place in large freezer baggies and freeze for up to 6 months. You’ll have peach crisp all year!

A large glass bowl filled with sliced fresh peaches with a wooden spoon inserted on the edge of the bowl.

The Perfect Peach Filling

This dish is all about fresh peaches and we don’t want to cover up their amazing taste and texture.

A simple addition of granulated sugar,  a little corn starch, and fresh lemon juice is all that’s needed.

EXPERT TIP: The peaches will naturally release their sweet and peachy juices immediately. The cornstarch will act as a thickener and create a binder for the crisp.

Transfer the peach mixture to a 9″x13″ pan that has been greased with butter or cooking spray.

A person transferring sliced peaches in a sugar sauce from a glass bowl into a metal baking pan.

Creating A Crispy Topping

As the peach crisp bakes, the peach filling will become very soft and extremely tender.

The perfect match to this is a sweet and crunchy topping, which is the signature component of a crisp.

EXPERT TIP: Work cubed, chilled butter into the flour and brown sugar mixture with a pastry blender. If you don’t have a pastry blender, no worries. A pair of forks will do the job, as well. The butter should be about the size of peas.

A person using a pastry blender to cut butter into a flour and brown sugar mixture in a large glass bowl.

Old-fashioned oats will add the crunch we are looking for.

Simply sprinkle the mixture all over the top of the peaches in the pan.

As the crisp bakes, the oats will mix with the butter, flour and sugar and make an amazing crust texture.

A person sprinkling a sugar oats mixture over a peach crisp in a metal baking pan.

When To Serve Peach Crisp

This Peach Crisp is really the perfect ending to a wonderful meal, especially during the warm summer months.

If serving to guests, possibly as a dessert to a fabulous outdoor BBQ party, simply place the crisp in the oven about an hour and a half before you want to serve it.

Let folks serve themselves and be prepared for rave reviews.

A silver baking pan filled with fully baked peach crisp with a wooden spoon inserted in the side.

We love any kind of dessert that stars fruit. Some of our favorites include:

Cherry Pie
Classic Peach Pie
Chess Pie with Fresh Raspberries
Red, White, and Blue Trifle
Buttermilk Blueberry Pie
Summer Fruit Salad

But folks, this Peach Crisp, topped with a scoop of ice cream, is truly a dish your loved ones will be talking about for weeks to come.

It’s that good.

A blue dessert bowl filled with a helping of peach crisp with a scoop of melting vanilla ice cream on top.

Ready to make the most scrumptious peach dessert this side of Georgia? Go for it!

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

A blue dessert bowl filled with a helping of peach crisp with a scoop of melting vanilla ice cream on top.
Print Recipe
5 from 1 vote

Peach Crisp

Peach Crisp is easier to prepare than a peach pie or cobbler because no pie crust is needed. But don't worry, the taste is still amazing. The soft delicious peaches are matched perfectly against the sweet and crunchy topping. The perfect summertime dessert that's amazing any time of the year!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Cool time10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 431kcal
Author: Kris Longwell

Equipment

  • 9"x13" baking dish

Ingredients

  • 10 cups peaches ripe, peeled, and sliced
  • ½ cup sugar
  • 1½ tablespoon corn starch
  • 1 tablespoon lemon juice fresh
  • 1 cup brown sugar
  • 1 cup all-purpose flour
  • ½ cup unsalted butter 1 stick, chilled, cubed, plus extra for greasing the pan
  • 1 cup old-fashioned oats

Instructions

  • Preheat oven to 375 F.
  • Grease your pan with butter or cooking spray.
  • In a large bowl, mix the peaches with the sugar, corn starch, and lemon juice. Transfer to the greased pan.
  • In a separate bowl, whisk together the brown sugar with the flour. Use a pastry blender, or two forks, to cut the butter into sugar/flour mixture. The pieces of butter should be about the size of peas or lima beans. Stir in the oats and mix to combine.
  • Sprinkle the topping all over the top of the peaches. Spread to cover the edges.
  • Bake for 1 hour and 10 minutes until bubbly and lightly browned in spots on top. Remove from the oven and place on baking rack for 10 minutes.

Video

Notes

Be sure to use nicely ripened peaches for this dish.  They should be somewhat soft to the touch.  Peaches will soften over a matter of days, so plan accordingly.  
Frozen peaches can be used, no problem.  
The crisp will keep covered in the refrigerator for up to 1 week and freezes beautifully for up to 2 months.

Nutrition

Calories: 431kcal | Carbohydrates: 78g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 10mg | Potassium: 461mg | Fiber: 4g | Sugar: 56g | Vitamin A: 982IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 2mg

Homemade Chocolate Sauce

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Like just about everything, when you make something from scratch with quality, fresh ingredients, you’ll always end up with a better product than something you’d pick up at the grocery store.  

This recipe is certainly no exception.  Easily double this recipe, keep for up to a week, or freeze what you don’t use for later use. Really great. Serve warm or at room temperature.  And on ice cream?  Forget about it!

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 pulling a spoon out of a small jar filled with homemade chocolate sauce.

How To Make Homemade Chocolate Sauce

As we said previously, homemade is almost always going to be better. You know exactly what’s going into your chocolate sauce, and that’s a good thing!

It comes together in a matter of minutes and can be served warm or at room temperature.

And it can be made up to a week in advance!

The Ingredients and Tools You Will Need

We love all kinds of chocolate, that’s for sure, but for this sauce, we’re going with unsweetened dark chocolate.

You’ll also need:

  • Unsalted butter
  • Sugar
  • Unsweetened cocoa powder
  • Heavy cream
  • Vanilla extract

EXPERT TIP: We use our trusty double-broiler to melt the butter and the chocolate together. If you don’t have a double-broiler, no worries! Simply bring a pot of water to a simmer, and then use oven mitts, or a kitchen towel, to hold a metal bowl (or another pot) filled with the butter and chocolate over the simmering water. Use a wooden spoon to stir until completely melted.

A saucepan filled with 4 pads of solid butter and a piece of solid chocolate, and then the same pan with the butter and chocolate melted and combined.

Now, it’s time to create another layer of chocolate yumminess.

In a separate bowl, whisk together the cocoa powder and sugar until fully combined.

Whisk in the heavy cream and continue whisking until a thick sauce has formed.

A glass bowl filled with sugar and cinnamon and then heavy cream being poured into the bowl and then it fully combined with a whisk in the same bowl.

Next, it’s time to combine the two mixtures. Simply pour the chocolate paste into the melted butter/chocolate mixture and stir.

You are almost ready to have a perfectly prepared Homemade Chocolate Sauce.

Cook over simmering water for another 5 minutes, and you are all set! You can serve warm or room temperature.

A creamy chocolate mixture being transferred from a glass bowl into a double boiler filled with melted butter and chocolate.

How to Serve and How to Store

This sauce is amazingly delicious served warm over ice cream or fresh fruit.

Did we mention how great it is on our homemade S’mores Ice Cream? Amazing.

EXPERT TIP: The sauce can be kept in the fridge for up to 2 weeks in an air-tight container, or jar, with a lid. It will harden once it is chilled. Let is sit out on the counter for an hour, or stick in the microwave and place on “Defrost” for about 30 seconds to loosen the sauce. You can also warm it over low heat on the stove, or in a small slow-cooker, or in the microwave on HIGH heat for about 15 to 20 seconds.

A small jar of homemade chocolate sauce being poured over a bowl filled with several scoops of vanilla ice cream.

Ready to make the best chocolate sauce since Willy Wonka closed up shop? Go for it!

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

A person pulling a spoon out of a small jar filled with homemade chocolate sauce.
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Homemade Chocolate Sauce

This homemade chocolate sauce is easy, and is so delicious. You'll never want the bottled stuff again. Not too sweet, but super chocolaty, and divinely delicious.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: Dessert
Servings: 8 people
Calories: 216kcal
Author: Kris Longwell

Equipment

  • Double-broiler, or pot of simmering water with another metal pot

Ingredients

  • ¼ cup unsalted butter
  • 2 oz unsweetened chocolate
  • ¾ cup sugar
  • 2 tablespoon unsweetened cocoa powder Hershey's is good
  • ½ cup heavy cream
  • 2 teaspoon vanilla extract

Instructions

  • Melt butter and chocolate together in a double boiler, or in a large metal bowl set over a pan of simmering water.
  • Combine the sugar and cocoa in another bowl and then stir in the heavy cream, mixing until thick and creamy.
  • Stir the cream chocolate sauce into the melted chocolate and butter.
  • Cook the mixture over simmering water for 5 minutes, stirring constantly.
  • Whisk in the vanilla.
  • Serve warm or room temperature.

Video

Notes

The sauce can be stored in the fridge in a jar with a lid (or container with a lid) for up to 2 weeks.  It will harden somewhat, however, when chilled.  To loosen it, simply let it sit out at room temperature for 1 to 2 hours, or place it in the microwave and hit "Defrost" for about 30 seconds.
The sauce can be reheated in a pan on the stove over very low heat, or kept warm in a small slow-cooker, or nuked in the microwave for about 30 seconds. 

Nutrition

Calories: 216kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: -20g | Cholesterol: 36mg | Sodium: 9mg | Potassium: 91mg | Fiber: 2g | Sugar: 19g | Vitamin A: 396IU | Calcium: 20mg | Iron: 1mg

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

Classic Fried Green Tomatoes

by 8 Comments

Green tomatoes have a tangy taste, but also a hint of sweetness. Find them during the summer months, just before tomatoes peak. We love serving them with our homemade ranch, which can be made several days before!

A platter filled with freshly made classic fried green tomatoes with a bowl of Ranch dressing sitting next to them.
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🍶 The Ingredients

The simple ingredients come together beautifully to create a slightly sweet and slightly tangy appetizer that delights the palate with every bite.

The ingredients for fried green tomatoes displayed on a white background, including sliced green tomatoes, cornmeal, flour, eggs, buttermilk, salt, and pepper, all arranged neatly for easy preparation.

🍅 Substitutions and Variations

  • Tomatoes – Green tomatoes are plentiful in the spring and early summer. You want under-ripened tomatoes. If you can’t find green, look for any tomato that is not fully ripened. This recipe will also work for pickles, zucchini, or squash.
  • Cream – Buttermilk is traditional, however, whole milk or half and half will work great, too. For extra crispy, dredge them in the buttermilk and breading twice.
  • Flavor Enhancers – There is a lot of flavor in the green tomatoes, but you’ll want to bump up the flavor of the breading. Regular paprika can be substituted for smoked. Cayenne pepper gives a little ‘zip’ to the breading, but not much. For no heat at all, simply omit the cayenne.
  • Breading – We find that a combination of Panko breadcrumbs and fine cornmeal delivers the best breading for texture, flavor, and crunch. Regular breadcrumbs can be substituted for Panko. We don’t recommend coarse cornmeal (it’s just too coarse).

Expert Tip

When in season, many types of fresh tomatoes are available at markets, vegetable stands, and possibly even in your garden! You can find tomatoes that are green in color and fully ripened.  Although extremely delicious, these aren’t the ones we want for this dish. Under-ripe is best!

👩🏼‍🍳 How To Make Fried Green Tomatoes

A person using a chef's knife to slice a green tomato on a wooden cutting board.
  1. Step 1: Slice the green tomatoes.
A person dredging a sliced green tomato in all-purpose flour in a square pan.
  1. Step 2: Dredge in flour. 
A person submerging a floured slice of green tomato into buttermilk that is in a square metal pan.
  1. Step 3: Dip into buttermilk and shake off excess.
A person dredging a slice of green tomato through a cornmeal and breadcrumb mixture after it has been dredged in flour and then buttermilk.
  1. Step 4: Dredge in cornmeal mixed with breadcrumbs, salt, pepper, and cayenne pepper. 
Several fried green tomatoes being deep fried in hot oil in a large cast-iron skillet.
  1. Step 5: Fry in hot oil until golden
A person plunging half of a fried green tomato into a small white bowl filled with homemade Ranch dressing.
  1. Step 6: Serve hot with Ranch dressing.

🔥Methods for Cooking Fried Green Tomatoes

  • Fry – Pour enough vegetable oil in a sturdy skillet, such as cast-iron so it’s about ½-inch to 1 inch in depth. Heat the oil over medium-high heat and use a candy thermometer (if possible) to get the oil to 350°F. Fry the breaded tomatoes in batches, 2 minutes per side. Drain on paper towels
  • Bake – Preheat your oven to 375°F and place the breaded tomatoes on a baking sheet. Cook for 15 minutes, then carefully flip them, and then cook for another 15 minutes, or until golden and crispy.
  • Air-Fry – Preheat your air-fryer to 400°F. Lightly spray the basket and breaded tomatoes with oil. Working in batches, air-fry them for 5 minutes, open the basket and flip them, then fry another 3 minutes.

🍽️ When And How To Serve

🙋🏽‍♂️ Frequently Asked Questions

When and where can I find green tomatoes?

Typically, green tomatoes are in season in spring and early summer, before tomatoes are fully ripened. You can find them in the produce section of many supermarkets, vegetable markets, or farmstands.

Are fried green tomatoes healthy?

Since they fry very quickly in the oil, they are not overly saturated with the oil. For an even healthier version, you can bake them or fry them in your air fryer.

Can fried green tomatoes be reheated?

Yes. Preheat your air fryer to 400°F. Lightly spray the basket and breaded tomatoes with oil. Working in batches, air-fry them for 5 minutes, open the basket and flip them, then fry another 3 minutes. Or, simply reheat them on the skillet in a little oil until crispy.

A person holding up two halves of a fried green tomato so the green interior is visible as well as a platter of the fried tomatoes nearby.

😎 Other Spring or Summer Appetizer Recipes

Ready to make the best summer dish this side of the Whistle Stop Café (Google it)? Go for it!

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

A platter filled with freshly made classic fried green tomatoes with a bowl of Ranch dressing sitting next to them.
Print Recipe
4.50 from 2 votes

Fried Green Tomatoes

Fried Green Tomatoes are a celebration of all that's delicious in summer. Find green tomatoes at markets, vegetable stands, or even your own garden, before tomatoes are ripe and red. If you can't find them, ask someone at your local vegetable market to get some for you.
Prep Time15 minutes
Cook Time4 minutes
Total Time19 minutes
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 304kcal
Author: Kris Longwell

Equipment

  • Large, sturdy skillet (ie, cast-iron)

Ingredients

  • vegetable oil for frying
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • ½ cup cornmeal finely ground, heaping
  • ½ cup breadcrumbs heaping
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 3 medium green tomatoes sliced about ¼" to ½", usually 3 slices each
  • Ranch dressing for dipping

Instructions

  • Add enough of the oil to a large sturdy skillet (ie, cast-iron) to fill it to about ½-inch to 1-inch in depth. Heat over medium-high heat to 350°F.
    vegetable oil
  • Meanwhile, set up a dredging station with three small to medium-sized baking pans or bowls. Place the flour in the first pan, buttermilk in the second, and mix in the third pan the cornmeal, breadcrumbs, paprika, cayenne, salt, and pepper.
    1 cup all-purpose flour, 1 cup buttermilk, ½ cup cornmeal, ½ cup breadcrumbs, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Place the sliced tomatoes first in the flour, flipping to coat and cover. Shake off excess and then lower into the buttermilk. Shake off excess and then add to the cornmeal/breadcrumb mixture. Use your fingers to help the breading adhere to the tomato. It's okay if the tomato is not 100% coated with the breading.
    3 medium green tomatoes
  • Working in batches, carefully add the tomatoes to the hot oil. Cook them for about 2 minutes, and then use a fork and metal spatula or tongs to carefully flip the tomatoes over. Fry for another couple of minutes, or until they are golden brown. Transfer to a plate lined with paper towels. Repeat with remaining tomatoes.
  • Serve at once with homemade ranch dressing (or your favorite dipping sauce).
    Ranch dressing

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Be sure to select green tomatoes that are unripe vine tomatoes.  Don’t use naturally green tomatoes, such as heirloom. 
You’ll typically get about 3 slices per tomato, yielding 9 fried tomatoes. The recipe can easily be doubled if serving a group. 
See instructions in the blog post for baking or air-frying the tomatoes.
The tomatoes reheat perfectly in an air-fryer for just a couple of minutes at 400°F.  Though they won’t be nearly as crunchy, they’re still delicious at room temperature. 
The homemade ranch can be made several days in advance, and we think is the perfect accompaniment for the tomatoes. 

Nutrition

Calories: 304kcal | Carbohydrates: 56g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 757mg | Potassium: 407mg | Fiber: 5g | Sugar: 8g | Vitamin A: 920IU | Vitamin C: 22mg | Calcium: 114mg | Iron: 3mg

Curry Turkey Burgers With Grilled Pineapple

by 4 Comments

These Curry Turkey Burgers with Grilled Pineapple truly give your standard all-beef burger a run for its money. We go with our homemade Jamaican Curry Powder, but homemade East Indian Curry Powder is wonderful, too. The dill yogurt sauce and the grilled pineapple come together to make one of the most flavorful burgers we’ve ever had or served. It’s really that good!

Two plates filled with curry turkey burgers with grilled pineapple sitting next to a pile of sweet potato French fries.
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🍯 The Ingredients

These burgers combine a vibrant mix of savory, sweet, and aromatic flavors — warm spices, fresh herbs, and a touch of brightness that perfectly balance the juicy turkey and smoky grilled pineapple. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for curry turkey burger with grilled pineapple and dill yogurt sauce including ground turkey, dill, yogurt, lemon, seasonings, garlic, ginger, scallions, lettuces, pineapple slices, and buns.

📝 Ingredients Notes and Variations

  • Ground Turkey: Use 93% lean for the best balance of juiciness and texture. Leaner turkey (99%) can dry out, so if that’s what you have, add a tablespoon of olive oil or a splash of milk to keep the patties moist.
  • Jamaican Curry Powder: This is what gives the burgers their signature warmth and golden color. Every brand varies — some are spicier, others more earthy — so adjust to taste. For a milder option, use half curry powder and half garam masala or yellow curry powder. Homemade Jamaican curry powder is easy and has the best flavor.
  • Ginger & Scallions: Fresh ginger adds brightness and depth, while scallions give a subtle onion flavor. If you don’t have fresh ginger, substitute ½ teaspoon ground ginger.
  • Soy Sauce & Worcestershire Sauce: These add savory umami flavor and help balance the sweetness of the pineapple. Tamari or coconut aminos work as gluten-free alternatives.
  • Honey: A touch of sweetness enhances the curry and complements the grilled pineapple. Maple syrup or brown sugar can be used instead.
  • Greek Yogurt Sauce: Full-fat Greek yogurt makes the sauce rich and creamy, but low-fat works too. Add a pinch of cayenne or curry powder for a spiced-up version.
  • Buns & Toppings: Buttered brioche buns add a soft, slightly sweet base — but whole wheat or gluten-free buns work well too. The grilled pineapple and crisp lettuce bring freshness and balance to the bold flavors.

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

Expert Tip

The Jamaican curry powder can be made weeks in advance and kept in a container with a tight-fitting lid. You can find Jamaican powder online. Just reduce the amount of salt in the meat mixture, because many brands include salt, whereas our homemade version does not. Of course, high-quality purchased curry powder will work in this recipe, as well.  If making the curry powder from scratch, start a day or two before making the burgers.

🔥 Tips and Tricks for Perfect Curry Turkey Burgers

  • Keep the turkey cold: Cold meat holds its shape better and sears nicely on the grill or pan. If the mixture feels too soft, chill it for 15–20 minutes before forming patties.
  • Don’t overmix the meat: Gently combine the ingredients just until blended. Overmixing can make the burgers dense instead of tender and juicy.
  • Oil the grill or pan well: Turkey is lean and can stick easily. Brush the grates (or your skillet) with oil before cooking for an even sear and easy flipping.
  • Use a light touch when flipping: Let the patties cook undisturbed for a few minutes to form a crust before turning. This helps them stay intact and adds great texture.
  • Grill the pineapple just until caramelized: A quick sear brings out its natural sugars and adds a smoky sweetness that pairs perfectly with the spiced turkey.
  • Toast the buns: Buttered and toasted brioche buns add flavor and keep the bread from getting soggy once the sauce and pineapple are added.
  • Balance the flavors: The Dill Yogurt Dressing adds coolness and tang — don’t skip it! It’s what ties the curry spice and sweet pineapple together.

👩🏼‍🍳 How To Make Curry Turkey Burgers

A pile of uncooked turkey in a glass bowl topped with curry powder, salt, pepper, chopped ginger, garlic, and scallions.
  1. Step 1: In a large bowl, combine the ground turkey with scallions, ginger, honey, curry powder, cinnamon, salt, and pepper.
An uncooked curry turkey burger patty resting next to two more patties on a piece of brown paper.
  1. Step 2: Form the turkey mixture into four patties.
A person using a fork to scrape pressed garlic from the back side of a garlic press into a small glass bowl filled with Greek yogurt, lemon juice, and fresh dill.
  1. Step 3: Mix all of the dill yogurt sauce ingredients in a small bowl. Set aside.
A person brushing Worcestershire sauce over the surface of a curry turkey burger that is on the grate of a gas grill.
  1. Step 4: Place the turkey patties on an oil grill and baste with the soy and Worcestershire sauce mixture.
A cooked curry turkey burger resting on the grate of a gas grill next to rings of pineapple that are also being grilled.
  1. Step 5: Once the turkey burgers are almost completely cooked, gently add the pineapple slices to the grill. Grill for about 1 minute and gently flip.
A curry turkey butter with grilled pineapple sitting a plate and is garnished with a dill yogurt sauce and green leaf lettuce.
  1. Step 6: Toast the buns and then add a layer of the yogurt sauce on the bottom bun, add lettuce, cooked burger, grilled pineapple slice, and top with the toasted bun top.

🍍 How To Cut a Fresh Pineapple

  • Cutting a fresh pineapple into rings is actually a lot easier than you might think.
  • Simply turn the pineapple on its side, and use a large, sharp knife to cut off the top and bottom of the fruit.
  • Use your knife to gradually cut away the prickly skin. Do this slowly and steadily. It usually takes a couple of trips around the upright pineapple to remove all of the little prickly spots.
  • Now, simply (and carefully), begin cutting the pineapple into slices, about ¼-inch thick. Use a paring knife or a small cookie cutter to remove the core from each slice.

🍟 How to Serve

Serve with Crosshatch Sweet Potato Fries:

  • These crispy, caramelized fries highlight the sweet and spicy flavors of the burger.
  • Pair them with extra Dill Yogurt Dressing or Cajun Remoulade.

Add a classic side:

Include a refreshing drink:

  • Sparkling lime water, ginger beer, or a light tropical cocktail complement the island-inspired flavors perfectly.

For a fun presentation:

  • Create a build-your-own burger bar with extra toppings like pineapple slices, fresh herbs, and assorted sauces.
  • It’s a great way to serve a crowd and let everyone customize their burger.

    🙋🏽‍♂️ Frequently Asked Questions

    Can I make the Curry Turkey Burgers with Grilled Pineapple ahead of time?

    Yes! You can form the patties up to a day in advance and refrigerate them, covered. The Dill Yogurt Dressing can also be made ahead — just stir before serving.

    What kind of curry powder should I use for the Curry Turkey Burgers with Grilled Pineapple?

    Use Jamaican curry powder for its warm, earthy flavor and golden color. If using a store-bought blend, reduce the salt in the burger mixture since many brands already contain it.

    Can I cook the Curry Turkey Burgers with Grilled Pineapple on the stovetop instead of a grill?

    Absolutely. Use a lightly oiled cast-iron skillet or grill pan over medium-high heat. Cook for about 4–5 minutes per side, or until the internal temperature reaches 165°F (74°C).

    How do I keep the patties from falling apart when making the Curry Turkey Burgers with Grilled Pineapple?

    Make sure the mixture is well-chilled before forming patties, and avoid overmixing. Let the burgers cook undisturbed for a few minutes before flipping to help them hold together.

    Can I use canned pineapple for the Curry Turkey Burgers with Grilled Pineapple?

    Fresh pineapple is best for grilling, but canned rings work in a pinch. Just pat them dry before grilling to prevent excess moisture.

    How spicy are the Curry Turkey Burgers with Grilled Pineapple?

    They’re mildly spiced — the Jamaican curry adds warmth without too much heat. For extra spice, add a pinch of cayenne or a few dashes of hot sauce to the burger mixture.

    Two plates filled with curry turkey burgers with grilled pineapple sitting next to a pile of sweet potato French fries.

    🍔 More Amazing Burger Recipes

    Ready to make the juiciest and most delicious turkey burger 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 curry turkey butter with grilled pineapple sitting a plate and is garnished with a dill yogurt sauce and green leaf lettuce.
    Print Recipe
    5 from 1 vote

    Curry Turkey Burgers with Grilled Pineapple

    Curry Turkey Burgers with Grilled Pineapple are so juicy and deeply flavorful. The patties and dill yogurt sauce can be made up to 1 day before serving. The flavors complement each other perfectly.
    Prep Time20 minutes
    Cook Time14 minutes
    Total Time34 minutes
    Course: Lunch / Dinner
    Cuisine: American, Jamaican
    Servings: 4
    Calories: 612kcal
    Author: Kris Longwell

    Equipment

    • Gas or charcoal grill

    Ingredients

    For the Curry Turkey Burgers

    • 1½ lbs ground turkey 93% lean
    • ¼ cup scallions finely chopped, about 3 scallions
    • 1 tablespoon ginger fresh, minced
    • ¼ cup honey
    • 1 tablespoon Jamaican curry powder Or regular curry powder
    • ¼ teaspoon cinnamon ground
    • 1 teaspoon Kosher salt
    • ½ teaspoon black pepper
    • 2 tablespoon soy sauce optional
    • 2 tablespoon Worcestershire sauce optional

    For the Dill Yogurt Sauce

    • ½ cup Greek yogurt plain, preferably whole milk
    • 1 tablespoon dill fresh, chopped
    • 1 tablespoon lemon juice fresh
    • 1 clove garlic pressed, or minced
    • ¼ teaspoon Kosher salt
    • 1 pinch black pepper

    For the Serving Burgers

    • 1 pineapple fresh – cut into slices, or canned – drained
    • 4 brioche buns
    • 2 tablespoon unsalted butter optional
    • green leaf lettuce cut into bite-sized pieces

    Instructions

    Prep the Burgers

    • In a large glass bowl, mix together the turkey, scallions, ginger, honey, curry powder, cinnamon, salt, and pepper. Mix until just combined and ingredients are evenly distributed.
      1½ lbs ground turkey, ¼ cup scallions, 1 tablespoon ginger, ¼ cup honey, 1 tablespoon Jamaican curry powder, ¼ teaspoon cinnamon, 1 teaspoon Kosher salt, ½ teaspoon black pepper
    • Form into 4 patties. Cover and place in the fridge while you make the dill yogurt sauce, or let them stay in the fridge for 2 to 12 hours.
    • Before grilling, add the soy and Worcestershire sauces together in a small bowl. Set aside.
      2 tablespoon soy sauce, 2 tablespoon Worcestershire sauce

    Put Together the Dill Yogurt Sauce

    • Add all of the yogurt sauce ingredients into a small bowl and mix together with a whisk or fork. Cover and place in the refrigerator until ready to serve the burgers.
      ½ cup Greek yogurt, 1 tablespoon dill, 1 tablespoon lemon juice, 1 clove garlic, ¼ teaspoon Kosher salt, 1 pinch black pepper

    Grilling And Serving

    • Heat your gas or charcoal grill to medium-high heat.
    • If desired, butter the buns, and bring them out to the grill.
    • Spray the grate of the grill with cooking spray. Place the turkey patties on the grill over direct heat. Brush the soy/Worcestershire mixture over the tops of the patties. Cook for 7 minutes and then use a spatula to carefully flip them. Brush again with the soy/Worcestershire mixture.
    • After flipping the burgers, place the pineapple slices on the grill over direct heat. Carefully flip the pineapple slices after about 3½ minutes. After a total of 7 to 8 minutes, or until the burgers are cooked through (160 to 165°F), remove them from the grill along with the pineapple slices
      1 pineapple
    • Place the buns, cut-side down, on the grill. Keep an eye on them, brioche buns don't take long to get browned and toasty. Usually only a couple of minutes at the most.
      4 brioche buns, 2 tablespoon unsalted butter
    • Build the burgers by smearing a tablespoon of the dill yogurt onto the toasted bottom bun. Add a piece of the green leaf lettuce, and then the burger, and then a grilled pineapple slice on top. Add the top bun and serve at once.
      green leaf lettuce

    Video

    Notes

    NOTE: Watch the video in the recipe card for visual guidance.
    Ground chicken is an excellent substitute for ground turkey.
    Both the patties and yogurt sauce are best when allowed to sit covered in the fridge for several hours, or overnight. 
    You can cook the patties in a skillet over medium-high heat for about 6 to 8 minutes per side.  Use an instant-read thermometer to ensure the internal temperature reaches 160 to 165°F. 
    Canned pineapple slices that have been drained can be used in place of fresh pineapple.  They will be much softer, so handle them with care, especially on the grill. 
    Leftover grilled turkey burgers will keep in an air-tight container in the fridge for up to 4 days.  The prepared turkey meat can be frozen for up to 2 months. 

    Nutrition

    Calories: 612kcal | Carbohydrates: 90g | Protein: 55g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 1798mg | Potassium: 920mg | Fiber: 4g | Sugar: 42g | Vitamin A: 1148IU | Vitamin C: 112mg | Calcium: 133mg | Iron: 4mg

    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 to an outdoor BBQ, but are 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!

    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 to 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;  you can serve it year-round with great results. Because it has a bit of 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 Broccoli Salad with Bacon and Cheddar
    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.
      2¼ cups corn, 2 15 oz cans black beans, 1 red bell pepper, 1 jalapeno, ½ cup red onion, 1 avocado
    • Prepare the dressing by adding all of the ingredients to a jar with a tight-fitting lid. Affix the jar and shake vigorously for 1 minute until well combined.
      ⅓ cup cilantro, ⅓ cup extra-virgin olive oil, ¼ cup lime juice, 2 tablespoon soy sauce, 2 teaspoon honey, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon Kosher salt, ½ teaspoon black pepper
    • 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

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

    Homemade Cherry Pie

    by 2 Comments

    When sweet cherries are in season, it’s time to make Homemade Cherry 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!

    A straight-on view of a homemade cherry pie in a white pie dish with a pasty lattice topping and a slice of the pie missing, revealing the cherry filling.
    [feast_advanced_jump_to]

    🍒 The Ingredients

    This classic recipe relies on simple baking staples to craft a brightly balanced, perfectly thickened fruit filling wrapped in a flaky, sugar-dusted double crust. Find ingredient notes (including substitutions and variations) below.

    An arrangement of ingredients for homemade cherry pie on a grey wooden background including whole fresh cherries, lemon juice, sugar, cornstarch, an egg, vanilla extract, almond extract, and two discs of pie dough.

    📝 Ingredient Notes and Substitutions

    • Pie Dough: Homemade dough yields the flakiest crust, but store-bought chilled dough is a shortcut. Gluten-free 1-to-1 dough also works well.
    • Cherries: Use fresh or frozen (do not thaw) sweet cherries. If using sour cherries, add 2 to 4 extra tablespoons of sugar.
    • Lemon Juice: Brightens the sweet fruit flavor. Fresh is best, but bottled juice or apple cider vinegar works in a pinch.
    • Granulated Sugar: Sweetens and draws out juices. Adjust the amount based on how sweet your cherries are.
    • Cornstarch: Thickens the filling. Swap 1:1 with arrowroot starch, or use 1.5x as much quick-cooking tapioca. Avoid flour, which can make the filling cloudy.
    • Vanilla & Almond Extracts: Almond extract naturally enhances cherry flavor, while vanilla adds warmth. Swap almond with extra vanilla for a nut-free option.
    • Egg & Milk (Wash): Creates a golden, shiny crust. For an egg-free option, brush the top crust with plain milk or melted butter.
    • Turbinado Sugar: Adds a bakery-style crunch to the top. Demerara, sparkling sugar, or regular granulated sugar make easy substitutes.

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

    📌 Tips and Tricks for Perfect Cherry Pie

    • Keep Everything Cold: Cold dough equals a flaky crust. If your dough strips get too soft or sticky while weaving the lattice, pop the pie in the freezer for 10 minutes before baking to help it hold its shape.
    • Prevent a Soggy Bottom: Preheat a rimmed baking sheet on the lowest oven rack and bake the pie directly on top of it. The instant transfer of heat cooks the bottom crust quickly, keeping it crisp and preventing a soggy bottom.
    • Easy Cherry Pitting: A dedicated cherry pitter makes quick work of fresh cherries, but in a pinch, you can place a cherry on the neck of a glass bottle and push the pit through using a chopstick or metal straw.
    • Protect the Edges: Cherry pie needs a long bake time to fully activate the cornstarch. If the crust edges are browning too quickly, loosely tent the pie with foil or use a pie shield after the first 20–25 minutes.
    • Look for Big Bubbles: You’ll know the filling is fully cooked and thickened when thick, slow bubbles burst through the center of the lattice (not just around the edges).
    • Cool Completely Before Slicing: Resist the urge to cut into a hot pie! Let it cool at room temperature for at least 3 to 4 hours. The cornstarch needs this time to cool down and fully set into a sliceable, glossy filling rather than a runny puddle.

    How To Make Homemade Cherry Pie

    A person using a cherry pitter to remove the pit from a fresh bing cherry over a small glass bowl filled with more cherry pits and stems.
    1. Step 1: Remove the stems and pits from the cherries.
    A person using a wooden spoon to stir pitted fresh cherries in a large glass bowl along with lemon juice, sugar, cornstarch, and vanilla extract.
    1. Step 2: In a large bowl, gently mix the cherries with the lemon juice, sugar, cornstarch, and both extracts.
    A person transferring a homemade cherry filling from a large glass bowl into a pie dish that is lined with homemade pie dough.
    1. Step 3: Fit one pie dough in your pie dish and then fill it with the cherry mixture.
    A person placing a strip of pie dough over the top of an uncooked cherry pie along with other strips of dough that are parallel with each other.
    1. Step 4: Cut the other pie dough into strips and space half of them evenly on the top of the pie.
    A person braiding strips of pie dough over the top of an uncooked cherry pie to from a lattice formation.
    1. Step 5: Use the remaining slices to create a lattice. Brush with an egg wash, and sprinkle the turbinado sugar over the top.
    A freshly baked homemade cherry pie topped with a lattice crust resting on a baking rack with a kitchen cloth napkin nearby.
    1. Step 6: Bake at 400°F for 20 minutes, lower the heat to 350°F, and bake for another 40 minutes. Let cool completely on a rack before slicing.

    👨‍🍳 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 way 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 to their normal position. Now, repeat this process with the other strips. You are braiding, or overlapping, the strips. See video for reference.

    🙋🏽‍♂️ Frequently Asked Questions

    Can I use frozen fruit to make a Cherry Pie?

    Yes! There is no need to thaw the fruit first; simply toss it directly with the dry ingredients. You may just need to add a few extra minutes to the total bake time to account for the colder starting temperature.

    Why is my Cherry Pie runny after baking?

    This usually happens for two reasons: either the filling wasn’t cooked long enough to activate the thickener (look for heavy, slow bubbles bursting in the center), or it was cut into while still warm. Letting it cool completely at room temperature allows the natural juices and cornstarch to fully set.

    Can I make Cherry Pie in advance?

    A fully baked dish can be made a day ahead and kept tightly covered at room temperature. Alternatively, you can prepare the dough discs and pitted fruit filling a few days in advance separately, storing them in the refrigerator until you are ready to assemble and bake.

    How should I store leftover Cherry Pie?

    Cover the dish loosely with foil or plastic wrap and keep it at room temperature for up to two days. For longer storage, keep it in the refrigerator for up to five days, and re-warm individual slices in a low oven to crisp the crust back up before serving.

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

    🥧 More Amazing Homemade Pie Recipes

    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 close-up view of a homemade cherry pie in a white pie dish with a pasty lattice topping and a slice of the pie missing, revealing the cherry filling.
    Print Recipe
    5 from 1 vote

    Homemade 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: 422kcal
    Author: Kris Longwell

    Equipment

    • 9 or 10-inch pie dish

    Ingredients

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

    Instructions

    Do Ahead

    • Make two of the pie doughs. Wrap in plastic wrap and refrigerate until ready to use.
      2 pie doughs

    Make the Pie

    • Preheat the oven to 400°F.
    • In a large bowl, gently mix together the cherries, lemon juice, sugar, cornstarch, and both extracts. Set aside.
      2 lbs sweet cherries, 1 tablespoon lemon juice, ⅔ cup sugar, ¼ cup cornstarch, 1 teaspoon vanilla extract, ½ teaspoon almond extract
    • 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 it 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 way 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 to their normal position. Fold back the other strips and continue until the pie is covered with the dough in a lattice formation. (See 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.
      1 large egg, 1 tablespoon water, 1 tablespoon turbinado sugar
    • 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 it's getting too brown.
    • Remove from the oven and allow to cool before serving, usually 3 to 4 hours, or overnight.

    Video

    Notes

    NOTE: Watch the video in the recipe card for visual guidance.
    If you don’t have access to fresh cherries, then go with quality frozen.  You’ll need about 5 cups. Let them thaw completely.
    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 in 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 it in a 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, 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: 422kcal | Carbohydrates: 40g | Protein: 2g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 110mg | Potassium: 264mg | Fiber: 2g | Sugar: 33g | Vitamin A: 106IU | Vitamin C: 9mg | Calcium: 19mg | Iron: 1mg

    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.
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    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 14 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