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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.
[feast_advanced_jump_to]

🍛 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.
Print Recipe
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

If you’re looking for a new entree that is incredible in taste and is on the table in about 30 minutes, you’ve come to the right place.

We love cooking with pork. It’s tasty and healthier than beef. Pan-frying pork loin cutlets is a revelation. And then when you pair them with peaches in a savory, yet slightly sweet sauce, the results are magical. And, did we mention it comes together in about 30 minutes? Wow!

A large black cast-iron skillet filled with pan-fried pork cutlets and peaches in a savory sauce all next to several whole peaches.

How To Make Pan-Fried Pork Cutlets with Peaches

We have been playing around with a version of this dish for years, and always loved it.

But recently, we changed things up a bit, and couldn’t believe how much better we made it.

From the thin crisp pork cutlets to the fresh peaches matched against the briny capers, to a luxurious sauce…it just works.

Watch Us Make It!


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How To Slice a Peach

Slicing a peach is not difficult if you follow these steps and take special care when handling your knife.

First, we need to remove the skin. Placing the whole peaches in boiling water for about 30 to 60 seconds and then plunging them into an ice bath makes the skin come off easily, often with just a few pulls from your fingers.

EXPERT TIP: 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.

These peaches also make the most amazing Peach Crisp. Peaches for the entree and dessert! Why not? YUM!

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.

Preparing the Pork Cutlets

We love picking an unseasoned or non-marinated pork loin from our butcher or even a good meat counter at your favorite grocery store.

You can slice the pork into medallions and cook them as they are, but we think they’re even better when we pound them out to about ½-inch or ¼-inch thickness.

Season with salt and pepper and then dredge with flour.

A person slicing a pork tenderloin on a cutting board and then pounding that slice in a plastic baggie with a mallet and then dredging it through flour.

Now, it’s time to get the cutlets nice and crispy.

Add a couple of tablespoons of vegetable oil to a large skillet (cast-iron works nicely).

Once shimmering, add the cutlets and cook for 3 to 4 minutes per side, or until nicely browned and cooked through.

5 thin pork cutlets that are being pan-fried in a large black cast-iron skillet.

The Perfect Sauce Pan-Fried Pork Cutlets

Now, it’s time to make the most amazing sauce.

In the same pan that you fried up the cutlets, pour in ¼ cup of dry sherry over medium-high heat.

EXPERT TIP: We think sherry works wonderfully with the pork and peaches; however, a dry white wine would work well. During the cooking process, 99.9% of the alcohol will cook off; however, if you don’t want to cook with any type of alcohol, just melt a couple of tablespoons of butter in the skillet before adding the remaining ingredients for the sauce.

A person pouring sherry from a small carafe into a cast-iron skillet with pieces of breading stuck to the surface of the pan.

Now comes the game-changer ingredients.

It may not seem like much, but the addition of chopped scallions and capers brings the sauce to the next level.

We’re not lying, folks…these two ingredients work so perfectly with the pork and the peaches.

A person dumping capers with one hand from a small bowl, and the other hand dumping chopped scallions, both into a cast-iron skillet. over a cast-iron skillet

Add about ¾ cup of chicken stock, and then add those glorious peaches.

Let simmer until slightly thickened and the peaches are nice and soft.

EXPERT TIP: You can use frozen peaches, no problem. Fresh is best, but frozen will work just fine. Allow to thaw and then add about 3 cups to the pan.

A person transferring sliced fresh peaches into a cast-iron skillet with a simmering sauce with capers, scallions, and chicken stock.

When to Serve Pan-Fried Pork Cutlets with Peaches

Folks, this dish is so easy to prepare that it is the perfect weeknight meal.

But it’s also so wonderful and gorgeous in presentation, it makes a great dish for a special occasion or dinner party.

We love serving it along with our Best Mashed Potatoes

A wooden spoon transferring sautéed peaches and capers onto pan-fried pork cutlets on a white dinner plate.

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!

A large black cast-iron skillet filled with pan-fried pork cutlets and peaches in a savory sauce all next to several whole peaches.
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 the 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 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, and 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.
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    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

    Mexican Cream Corn

    by 3 Comments

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

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

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

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

    How To Make Mexican Cream Corn

    This recipe is always a crowd favorite.

    And so much of it can be made in advance.

    How To Grill Corn on the Cob

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

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

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

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

    8 ears of corn being grilled on a gas grill.

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

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

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

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

    Tips For Making Mexican Cream Corn

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

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

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

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

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

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

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

    When To Serve Mexican Cream Corn

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

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

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

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

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

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

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

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

    Ready to make the best corn side-dish in town? Go for it!

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

    A cast-iron skillet filled with Mexican cream corn topped with crumbled queso fresco, chopped tomatoes, and chopped cilantro.
    Print Recipe
    5 from 1 vote

    Mexican Cream Corn

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

    Equipment

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

    Ingredients

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

    Instructions

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

    Video

    Notes

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

    Nutrition

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

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

    Salmon Burger

    by 5 Comments

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

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

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

    How To Prepare a Salmon Burger

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

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

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

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

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

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

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

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

    Pulse 5 to 7 times.

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

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

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

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

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

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

    Forming the Patties

    This recipe will yield four patties.

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

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

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

    Now, it’s time to cook the burgers!

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

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

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

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

    What To Put on a Salmon Burger

    The usual burger fixings are great on the burgers.

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

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

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

    These burgers are truly as beautiful as they are delicious!

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

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

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

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

    Ready to make a non-beef burger that even your beef-loving guests will flip for? Go for it!

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

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

    Salmon Burger

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

    Equipment

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

    Ingredients

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

    Instructions

    • Add ⅓ of the salmon to the bowl of a food processor. Pulse until the salmon is smooth, about 10 to 15 seconds.
      1¼ lbs salmon
    • Add the remaining salmon, parsley, garlic, onion powder (if using), Dijon, mayonnaise, lemon juice, salt, and pepper into the food processor with the smooth salmon. Pulse 6 or 7 times, until everything is combined and there are still chunks of salmon visible.
      ¼ cup parsley, 2 cloves garlic, 1 teaspoon onion powder , 1 teaspoon Dijon mustard, 2 tablespoon mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Kosher salt, ½ teaspoon black pepper
    • Transfer to a bowl and gently fold in the roasted peppers and bread crumbs.
      ⅓ cup roasted red peppers, ¼ cup Panko bread crumbs
    • Divide the mixture into 4 mounds, and then form each into a patty, about 3 to 4 inches in diameter. A hamburger press or large cookie cutter is helpful here, but not totally necessary.
    • Chill the patties for at least 20 minutes, or up to 24 hours.
    • If grilling, turn your grill to medium-high heat. Lightly spray a grill pan (or non-stick skillet) with cooking spray. Use a spatula to transfer the patties onto the grill pan and place them over direct heat on the grill. Cook for 7 minutes and then carefully flip and cook for another 7 minutes. If cooking in the skillet, follow the same timing. The internal temperature of the burgers should be 135°F to 145°F.
    • Meanwhile, butter the buns and toast them during the final cooking of the salmon burgers.
      4 brioche buns, 4 tablespoon unsalted butter
    • Serve at once on toasted buns, with lettuce, tomato, onion, and aioli, if desired.
      1 large tomato, green leaf lettuce, 1 red onion, 1 cup Rosemary and Garlic Aioli

    Video

    Notes

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

    Nutrition

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

    Zucchini Fritters

    by 8 Comments

    These gems are a celebration of Spring and Summer yumminess.

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

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

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

    How To Make Zucchini Fritters

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

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

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

    How To Remove Water from Zucchini

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

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

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

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

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

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

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

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

    Tips for Perfect Zucchini Fritters

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

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

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

    What To Serve with Zucchini Fritters

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

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

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

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

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

    Other Methods for Cooking the Fritters

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

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

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

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

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

    A stack of zucchini fritters on a white dinner plate topped with a dollop of sour cream and snipped chives sprinkled all over.
    Print Recipe
    5 from 2 votes

    Zucchini Fritters

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

    Ingredients

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

    Instructions

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

    Video

    Notes

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

    Nutrition

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

    Homemade Hamburger Buns

    by 4 Comments

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

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

    🍶 The Ingredients

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

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

    Expert Tip

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

    👉 Substitutions and Variations

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

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

    👩🏼‍🍳 How To Make Hamburger Bun Dough

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

    🧑🏾‍🍳 How to Form Hamburger Buns from Dough

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

    Expert Tip

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

    🙋🏽‍♂️ Frequently Asked Questions

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

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

    Can homemade hamburger buns be made into slider buns?

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

    How long do homemade hamburger buns stay fresh?

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

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

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

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

    🍔 Burgers for Homemade Burger Buns

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

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

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

    Homemade Hamburger Buns

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

    Equipment

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

    Ingredients

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

    For the Egg Wash and Toppings

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

    Instructions

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

    Video

    Notes

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

    Nutrition

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

    Herb-Stuffed Pork Loin

    by 12 Comments

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

    A person pouring brown gravy from a gravy boat onto a plate holding two slices of herb-stuffed pork loin.
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    🌿 The Ingredients

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

    image

    🍶 Substitutions and Variations

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

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

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

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

    Expert Tip

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

    🧄 How To Assemble Herb-Filled Pork Loin

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

    Finishing the Roast

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

    🍽️ How To Serve

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

    🙋🏽‍♂️ Frequently Asked Questions

    Where can I find a center-cut pork loin?

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

    Can Herb-Stuffed Pork Loin be made in advance?

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

    Are anchovies overpowering in an Herb-Stuffed Pork Loin?

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

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

    🥔 What to Serve with Herb-Stuffed Pork Loin


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

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

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

    Herb-Stuffed Pork Loin

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

    Equipment

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

    Ingredients

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

    Instructions

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

    Video

    Notes

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

    Nutrition

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

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

    Shrimp Curry

    by 6 Comments

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

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

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

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

    How To Make Shrimp Curry

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

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

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

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

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

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

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

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

    The Ingredients You Will Need

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

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

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

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

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

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

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

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

    Tips for Perfect Shrimp Curry

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

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

    There is something truly magical about this dish.

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

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

    Shrimp curry being stirred in a large stainless steel skillet.

    How To Serve and Store Leftovers

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

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

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

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

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

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

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

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

    Ready to make the best Caribbean dish this side of Jamaica, St. Maartin, St. Croix, or anywhere else in that gorgeous clear blue water? Go for it!

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

    A circular white dinner bowl filled with shrimp curry on top of steamed white rice.
    Print Recipe
    5 from 2 votes

    Shrimp Curry

    Shrimp Curry is a Caribbean classic dish that is so deep in flavor it is just transcendent. Get yourself the spices needed to make the Jamaican curry powder from scratch, and you won't believe how good this dish is!
    Prep Time15 minutes
    Cook Time20 minutes
    Making the Jamaica Curry Powder8 minutes
    Total Time43 minutes
    Course: Entree
    Cuisine: Caribbean, Jamaican
    Servings: 4
    Calories: 264kcal
    Author: Kris Longwell

    Equipment

    • Large skillet/saucepan

    Ingredients

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

    Instructions

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

    Video

    Notes

    If using purchased Jamaican curry powder, or even any other kind of curry powder, check the label, some varieties contain salt.   Homemade curry powder will have no salt.  So season carefully.  Taste before adding more salt.
    You can substitute Madras curry powder for the Jamaican.  Madras carries more heat than Jamaican, so you may want to consider omitting the hot pepper.  Also, the addition of 1 teaspoon of ground allspice will make it taste closer to Jamaican-style.
    Shrimp curry is traditionally not a really thick sauce, however, if you prefer it a bit thicker, then add the cornstarch slurry.  Add a little at a time, as it will thicken the sauce quickly. 
    Store any leftovers in an air-tight container in the fridge for 5 to 7 days.  It will freeze for up to 2 months. 

    Nutrition

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

    Jamaican Curry Powder

    by 2 Comments

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

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

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

    A small glass jar that is filled with Jamaican curry powder with a spoon inserted into it, and sitting next to an orange checkered cloth.

    How to Make Jamaican Curry Powder

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

    Trust us. It’s not.

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

    What Is In Jamaican Curry Powder?

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

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

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

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

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

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

    The Seeds You Will Need

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

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

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

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

    Just toast for about 3 minutes and then let cool.

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

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

    Best Jamaican Curry Powder Tips

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

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

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

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

    Carefully transfer the ground seeds into the other combined spices.

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

    Storing and Cooking

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

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

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

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

    Ready to make the best flavor-enhancer this side of the Caribbean? Go for it!

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

    A small glass jar that is filled with Jamaican curry powder with a spoon inserted into it, and sitting next to an orange checkered cloth.
    Print Recipe
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    Jamaican Curry Powder

    Jamaican Curry Powder is similar to Indian curry powder but with a little less heat. It's ideal for Caribbean dishes such as curry shrimp, Caribbean stewed chicken, and jerk wings! See blog post for links to any ingredient that you can't find at your local market!
    Prep Time5 minutes
    Cook Time3 minutes
    Cool time10 minutes
    Total Time18 minutes
    Course: Spice
    Cuisine: Caribbean, Jamaican
    Servings: 12
    Calories: 25kcal
    Author: Kris Longwell

    Equipment

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

    Ingredients

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

    Instructions

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

    Video

    Notes

    See the blog post for links to some of the ingredients that you can't find at a local market.  Most can be delivered with a 24 hour period via Amazon Prime. 
    The powder is great in Caribbean recipes (we will be adding more and more to the blog), but it's also amazing sprinkled on scrambled eggs, popcorn, and burgers before grilling. 
     

    Nutrition

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

    Caribbean Johnny Cakes

    by 4 Comments

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

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

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

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

    How To Make Johnny Cakes

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

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

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

    The Ingredients You Will Need

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

    You’ll need:

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

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

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

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

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

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

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

    How To Form the Dough

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

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

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

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

    Sprinkle your work surface liberally with flour.

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

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

    A person kneading dough on a floured black surface.

    Tips for Johnny Cakes

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

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

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

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

    When To Serve and How To Store

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

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

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

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

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

    These cakes are amazing by themselves.

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

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

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

    Ready to make the best bread accompaniment this side of the Caribbean? Go for it!

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

    A basket lined with a grey napkin and filled with fried Caribbean Johnny Cakes.
    Print Recipe
    5 from 1 vote

    Caribbean Johnny Cakes

    Johnny Cakes (Caribbean Style) are amazing little pockets of lightly fried balls of fluffy bread. Just a slight hint of sweetness. They are wonderful accompaniment for breakfast, lunch, or dinner. Serve them hot, warm, or room temperature. So good!
    Prep Time15 minutes
    Cook Time16 minutes
    Resting time30 minutes
    Total Time1 hour 1 minute
    Course: Appetizer or Side Dish, Bread
    Cuisine: American / French, Caribbean
    Servings: 4
    Calories: 474kcal
    Author: Kris Longwell

    Equipment

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

    Ingredients

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

    Instructions

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

    Video

    Notes

    Try not to over-knead the dough, but then again, you don't want to under-knead it either.  Keep your hands nice and floured as you work the dough with the palms of your hands.  It usually takes about 4 to 5 minutes for the dough to become smooth and elastic.
    Letting the dough rest for at least 30 minutes is important.  We don't recommend skipping this step.
    If you don't have a way to check the temperature of the oil, then heat the oil over medium-high heat.  Toss in a little piece of bread. It should sizzle and turn golden brown in about 1 to 1½ minutes.  If it turns dark brown quickly, your oil is too hot.  If it takes more than 6o to 90 seconds, it's not hot enough. 
    The Johnny cakes can be served hot, warm, or room temperature.  Store in an air-tight container with a lid for up to 1 week.  They can be kept at room temperature, or in the fridge. 

    Nutrition

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

    Coconut Cream Cake

    by 31 Comments

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

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

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

    How To Make Coconut Cream Cake

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

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

    How To Make a Moist Cake

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

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

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

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

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

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

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

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

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

    Baking at a Low Oven Temperature

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

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

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

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

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

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

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

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

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

    Finishing Off the Cake

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

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

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

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

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

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

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

    A coconut cream cake on a cake stand with toasted coconut flakes all over the top of the cake.

    When to Serve Coconut Cream Cake

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

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

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

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

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

    Classic Carrot Cake

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

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

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

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

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

    A 3-layered slice of coconut cream cake standing upright on a plate in front of the cake on a cake stand.
    Print Recipe
    4.86 from 7 votes

    Coconut Cream Cake

    This Coconut Cream Cake is gorgeous and super delicious. Perfect when planning a special meal. So moist and so flavorful. Delicious.
    Prep Time30 minutes
    Cook Time25 minutes
    Cooling time40 minutes
    Total Time1 hour 35 minutes
    Course: Dessert
    Cuisine: American
    Servings: 12 people
    Calories: 779kcal
    Author: Kris Longwell

    Equipment

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

    Ingredients

    For the Cake

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

    For the Coconut Buttercream Frosting

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

    Instructions

    • Preheat oven to 275°F. Cut parchment paper into circles to fit each pan. Grease the pans (and parchment paper) with cooking spray or butter, and then lightly dust with flour.
      Cooking spray, or butter
    • In a large bowl, combine the flour, 1¼ cups sugar, salt, baking soda, and baking powder. Set aside.
      3¼ cups all-purpose flour, 1½ cup granulated sugar, 1 teaspoon salt, ¼ teaspoon baking soda, 1 tablespoon baking powder
    • In the bowl of a stand mixer fitted with the whisk attachment, whisk together buttermilk, yolks, oil, and both extracts. With the mixer running on low, slowly add in the melted butter.
      1 cup buttermilk, 5 large egg yolks, ¼ cup canola oil, 1 tablespoon vanilla extract, 1 tablespoon coconut extract, 1½ cup unsalted butter
    • Switch the whisk attachment to the paddle attachment and gradually add the dry ingredients into the butter mixture, and mix on low until combined. Set aside.
    • In a large bowl, whisk egg whites (preferably with an electric hand mixer), slowly incorporating the remaining ¼ cup granulated sugar until soft peaks form, about 4 to 5 minutes.
      ⅓ cup egg whites
    • Fold the peaked whites into the batter until just incorporated.
    • Pour batter evenly into greased cake pans.
    • Bake for 35 minutes, or until an inserted toothpick comes out clean.
    • Transfer each pan to a baking rack and let sit for 10 minutes. Carefully invert the pans to remove each cake layer. Discard the parchment paper. Allow the cake layers to completely cool before adding the frosting.
    • While the cake is baking, make the frosting: In a stand mixer (or mixing bowl), mix together the room-temp cream cheese and butter until light and fluffy. Mix in the other ingredients (with 3 tablespoon coconut flakes) until fully incorporated. Allow it to chill in the refrigerator for at least 30 minutes.
      24 oz cream cheese, ¾ cup unsalted butter, 2½ cups confectioners' sugar, ½ cup sweetened cream of coconut, 1 teaspoon vanilla extract, ½ teaspoon coconut extract, ½ cup sweetened coconut flakes
    • Toast ⅓ cup of the coconut flakes until lightly browned.
    • Place one cake on a cake platter. Add a layer of frosting, and continue with the remaining layers. Frost the top and sides of the cake. Sprinkle the toasted coconut flakes on the top of the cake.

    Video

    Notes

    NOTE: Watch the video in the recipe card for visual guidance.
    We love using 3 9-inch straight-edge cake pans for this cake; however, you can also use whatever you have on hand if you prefer.  We originally baked this cake in 4 pans, but that makes for very thin layers.  We've revised the recipe to just 3 layers.  If you prefer 4, no problem!  You'll most likely need to bake the layers for less time, about 25 minutes.  If you are using 8-inch pans or going with just 2 pans, you will probably need to increase the bake time to about 40 minutes. Keep an eye on them, and don't forget about the inserted toothpick test.
    275°F may seem too low - but trust us...it cooks the cake perfectly!
    Sweetened cream of coconut can often be found in the 'Juices/Mixers' area of most well-stocked supermarkets. 
    We recommend using a spatula (or 2) to help transfer the cooked and cooled cake layers to the cake stand and for assembling the cake. 
    The cake will keep (covered) for up to 1 week.  
    The original sugar icing:
    Ingredients
    • 1¾ cups softened butter
    • 8 cups powdered sugar
    • 1 15 oz. can sweetened cream of coconut
    • 2 tablespoon sweetened coconut flakes
    Instructions:
    1. Beat the butter until fluffy.
    2. Incorporate the powdered sugar until combined.  
    3. Add the cream of coconut and flakes and mix for a few minutes.  

    Nutrition

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

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

    Marinated Olives

    by 7 Comments

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

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

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

    How To Make Marinated Olives

    This wonderful appetizer couldn’t be easier to prepare.

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

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

    Selecting the Best Olives

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    How Long to Marinate Olives

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

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

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

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

    When To Serve Marinated Olives

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

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

    Another amazing olive recipe is our Classic Tapenade.

    In the meantime, just look at these gems!

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

    There really is something special about this tantalizing appetizer.

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

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

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

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

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

    A small white oval bowl filled with green and black marinated olives.
    Print Recipe
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    Marinated Olives

    Marinated olives are sophisticated yet approachable and delicious appetizers that are always a hit when served to guests. Be sure to put them together at least 24 hours in advance, and don't forget to let them come to room temperature before serving. These are wonderful by themselves or as part of a full charcuterie board.
    Prep Time15 minutes
    Marinating12 hours
    Total Time12 hours 15 minutes
    Course: Appetizer
    Cuisine: American / Italian
    Servings: 8 people
    Calories: 168kcal
    Author: Kris Longwell

    Equipment

    • Jar with lid or medium-sized glass bowl

    Ingredients

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

    Instructions

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

    Video

    Notes

    Be sure to find olives that are in brine, not any kind of oil.  You can use whole, pitted, or a combination of both.  Our favorite types of olives to use include: Black Nyon and Manzanilla.  We also LOVE Cerignola and Castelvetrano.  Kalamata and Nicoise are delicious, too. 
    Be sure to taste test each type of olive you'll be using.  Some brines are saltier than others.  In most cases, you'll want to add some coarse sea salt to the marinade and then another sprinkling on top just before serving.  But again, make sure you've taste-tested first.  Don't over-salt!
    The olives can be prepared up to 1 month before serving.  We highly recommend letting them sit in the marinade for at least 24 hours.  
    Save the marinade oil and pour it back over any olives that might be leftover (unlikely, but just in case).  

     

    Nutrition

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

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

    Fried Calamari

    by 7 Comments

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

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

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

    How To Make Fried Calamari

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

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

    Then everything comes together very quickly and easily!

    What Is Calamari?

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

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

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

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

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

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

    Pour enough buttermilk over the calamari to cover.

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

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

    A Light and Crunchy Breading

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

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

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

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

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

    Place the breaded calamari on a large platter.

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

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

    How To Serve Fried Calamari

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

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

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

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

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

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

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

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

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

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

    A pile of fried calamari sitting on a piece of crumpled brown paper surrounded by lemon wedges and a small bowl of marinara sauce.
    Print Recipe
    5 from 3 votes

    Fried Calamari

    Don't you just love fried calamari with marinara? So do we. Get some squid from your seafood shop, and quickly fry these gems up. Let the calamari marinate in the buttermilk for 4 hours or overnight to create the perfect texture and taste!
    Prep Time15 minutes
    Cook Time9 minutes
    Marinating time4 hours
    Total Time4 hours 24 minutes
    Course: Appetizer
    Cuisine: American / Italian, Italian
    Servings: 6 people
    Calories: 386kcal
    Author: Kris Longwell

    Equipment

    • Deep fryer, or sturdy skillet and a candy thermometer

    Ingredients

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

    Instructions

    • Cut the squid bodies (tubes) crosswise into ½-inch wide rings and leave the tentacles whole. Place them in a glass bowl and cover with buttermilk. Place in the refrigerator to marinate for at least 4 hours, or up to overnight.
      1 lb squid, 2 cups buttermilk
    • Heat your deep fryer to 350°F, or pour vegetable oil to a depth of 1 to 2 inches into a large skillet. Heat to 350°F.
      Vegetable oil
    • On a platter, shallow bowl, or pan, whisk together the flour, cornmeal, salt, pepper, baking powder, and garlic powder (if using).
      ¾ cup all-purpose flour, 1 tablespoon cornmeal, 1 teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon baking powder, ½ teaspoon garlic powder
    • Drain the buttermilk from the calamari. Place the calamari back in the bowl. It's okay if some of the buttermilk remains. Dredge the pieces (rings and tentacles) through the flour, shaking off excess, and place them on a large platter or cutting board. Do this in batches and clean your fingers (or fork) from time to time if becoming clumpy.
    • Working in batches, carefully add the coated calamari to the hot oil and deep-fry until golden brown, about 2 to 3 minutes. Use a basket or slotted spoon to remove them and place them on a platter lined with paper towels. If desired, keep the fried calamari in a low-temp oven to keep them warm while you continue frying.
    • Serve at once with warmed marinara sauce and lemon wedges.
      Marinara sauce, Lemon wedges

    Video

    Notes

    NOTE: Watch the video in the recipe card for visual guidance.
    Fresh squid can be found in the seafood section of many well-stocked supermarkets.  We get ours at Whole Foods.  You can also find frozen squid rings in the seafood frozen area of most markets. Be sure to allow the rings to thaw first.  This can be done quickly by running cool water over them in a colander in your sink.   
    The marinara sauce can be made several days in advance.  It also freezes wonderfully and can be frozen for up to 2 months. 

    Nutrition

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

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

    Chicken Flautas

    by 2 Comments

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

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

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

    How To Make Chicken Flautas

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

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

    How To Prepare the Perfect Chicken Filling

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

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

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

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

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

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

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

    How To Assemble Chicken Flautas

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

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

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

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

    Cooking the Flautas

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

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

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

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

    Three rolled fried flautas in a deep fryer basket.

    How To Serve Chicken Flautas

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

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

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

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

    These are really a show-stopper of an appetizer.

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

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

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

    These are truly addictive.

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

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

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

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

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

    A row of cooked flautas on a bed of shredded lettuce all on a white oval platter.
    Print Recipe
    5 from 1 vote

    Chicken Flautas

    Chicken Flautas are such a wonderful Tex-Mex / Mexican appetizer or entree. We highly recommend making the chicken filling with the homemade taco seasoning, but in a real pinch, you'll still get great results with shredded chicken from a rotisserie chicken and package store-bought seasoning.
    Prep Time15 minutes
    Cook Time15 minutes
    Chicken braising25 minutes
    Total Time55 minutes
    Course: Appetizer or Entree
    Cuisine: Tex-Mex, Mexican
    Servings: 12
    Calories: 456kcal
    Author: Kris Longwell

    Equipment

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

    Ingredients

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

    Instructions

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

    Video

    Notes

    In a pinch, shred the meat from a supermarket rotisserie in place of simmering the chicken breasts. In a real pinch, use pre-packaged taco seasoning.  The taste won't be as spectacular, but still yummy. 
    Canned green chilis can be found in the Hispanic/Mexican section of most well-stocked supermarkets.  You can also use chopped fresh jalapeno or serrano peppers; however, these do carry more heat than the chilis.  If using fresh peppers, add them along with the onions so they will soften, too.  
    The chicken filling can be made up to 3 days in advance. 
    If you prefer flour tortillas, you'll need to shorten the frying period as they brown much more quickly. 
    Flautas can be baked; however, we recommend using flour tortillas brushed with a little oil, then baked at 425°F for 12 to 15 minutes.  You can use corn, too, but you'll need to soften it first in a little hot oil (as we do in this recipe) before wrapping and baking.  Bake until crispy.
    We prefer the flautas served hot or warm, but they are still delicious even at room temperature. They can be stored in an air-tight container in the fridge for several days.  

    Nutrition

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

    Authentic Refried Beans

    by 10 Comments

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

    A large black cast-iron skillet filled with authentic homemade refried beans topped with crumbled Cotija cheese and three slices of pickled jalapeños.
    [feast_advanced_jump_to]

    🫘 The Ingredients

    This recipe combines aromatic vegetables, earthy spices, and a traditional fat to create a side dish with unparalleled depth and richness. Find ingredient notes (including substitutions and variations) below.

    An arrangement of ingredients for homemade authentic refried beans on a grey wooden background including dried pinto beans, chopped onions, pork lard, garlic, and seasonings.

    📝 Ingredient Notes and Substitutions

    • Dried Pinto Beans: For the best texture and most authentic flavor, dried beans are highly recommended. If you are in a time crunch, you can substitute three 15-ounce cans of pinto beans (drained and rinsed), though the final result will be slightly less creamy.
    • Pork Lard: This is the “secret ingredient” for true restaurant-style richness. If you prefer a vegetarian or vegan version, substitute with avocado oil, coconut oil, or high-quality vegetable shortening. For an extra smoky flavor that isn’t strictly traditional, bacon drippings also work beautifully.
    • Onion and Garlic: Fresh aromatics provide a foundational sweetness and depth. In a pinch, you can substitute 1 teaspoon of onion powder and ½ teaspoon of garlic powder, though fresh is preferred.
    • Spices (Chili Powder & Cumin): These provide the signature warmth and earthiness. You can adjust the chili powder to your heat preference or add a pinch of cayenne pepper if you want a spicier kick.
    • Water: While water is used for the initial simmer to keep the bean flavor pure, you can substitute chicken or vegetable broth for an even more savory profile.
    • Salt: It is important to season your beans toward the end of the cooking process, as adding salt too early can sometimes prevent the dried beans from softening properly.

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

    🔥 Tips and Tricks for Perfect Refried Beans

    • Save the bean liquid: When draining your simmered beans, always reserve at least a cup or two of the cooking water. Adding this starchy liquid back in while mashing is the key to achieving a perfectly creamy consistency.
    • Use an immersion blender: For the most efficient prep, use an immersion blender directly in the skillet to purée the beans to your desired consistency. It makes the process incredibly easy and results in a silky-smooth, restaurant-style texture.
    • Don’t over-salt early: Wait until the beans are nearly finished cooking before doing your final seasoning. Salt can sometimes toughen the skins of dried beans if added too early in the simmering process.
    • Account for thickening: Refried beans will thicken significantly as they cool. If you aren’t serving them immediately, keep them a little looser than you think you need by adding extra liquid; they will firm up to the perfect texture by the time they hit the plate.
    • The “Refry” is essential: Don’t just mash the beans; let them cook in the fat for several minutes. This “frying” step develops a deep, nutty flavor and a rich mouthfeel that sets authentic beans apart from canned versions.

    👩🏼‍🍳 How To Make Refried Beans

    A person pouring water from a large glass measuring cup into a black pot filled with dried pinto beans.
    1. Step 1: Place the dried beans in a large pot and cover with a couple of inches of water. Discard any beans that are floating.
    A person dumping chopped onions from a glass bowl into a pot filled with simmering pinto beans in water.
    1. Step 2: Bring to a boil, lower the heat, and add the onions and garlic. Simmer for 3 hours, adding a little more water as needed.
    A person using an immersion blender to purée pinto beans that have been softened in simmering water on the stove.
    1. Step 3: Use an immersion blender to purée the beans until smooth.
    A person transferring puréed pinto beans into a cast-iron skillet that contains melted pork lard on a gas stove.
    1. Step 4: Melt the lard in a skillet over medium heat. Transfer the puréed beans into the skillet.
    A person using a whisk to combine homemade refried beans in a cast-iron skillet with melted pork lard on a gas stove.
    1. Step 5: Gently whisk the lard into the beans. Cook, stirring frequently, for another 5 minutes.
    A close-up view of a large black cast-iron skillet filled with authentic homemade refried beans topped with crumbled Cotija cheese and three slices of pickled jalapeños.
    1. Step 6: Serve at once, garnished with crumbled Cotija cheese and jalapeño slices, if desired.

    Expert Tip: Pork Lard is Essential

    Seek out fresh lard from a Hispanic market for a truly traditional experience; it’s a natural, healthy fat that far surpasses the flavor of processed, supermarket varieties. Avoid the hydrogenated versions found in the grocery aisle, which often contain preservatives that mask the bean’s natural flavor. No local market? See our notes on how to render your own at home!

    🙋🏽‍♂️ Frequently Asked Questions

    Can I freeze Refried Beans?

    Yes, they freeze beautifully. Place them in an airtight container or freezer bag once cooled, and they will stay fresh for up to three months. Just thaw and reheat with a splash of water or broth to restore the creaminess.

    How do I make Refried Beans vegan?

    Simply swap the lard for a plant-based fat like avocado oil or coconut oil. You can also use vegetable shortening to maintain that thick, rich texture without using animal products.

    Why are my Refried Beans dry?

    This usually happens because too much moisture evaporates during the mashing or frying process. To fix it, stir in a little more of the reserved cooking liquid or some warm broth until you reach your desired consistency. Keep in mind, they also firm up significantly as they sit.

    Can I use canned beans for Refried Beans?

    While starting from scratch with dried legumes provides the best flavor and texture, you can certainly use the canned variety for a quicker version. Just be sure to rinse them well and add extra seasonings to compensate for the lack of homemade cooking liquid.

    How long do Refried Beans last in the fridge?

    When stored in a sealed container, they will remain delicious for about four to five days. They make excellent leftovers for tacos, burritos, or even as a simple dip the next day.

    A person using a large wooden spoon to lift up a serving of homemade authentic refried beans from a skillet filled with the same.

    🇲🇽 More Classic Tex-Mex / Mexican Sides

    Ready to make the best Tex-Mex side dish this side of San Antonio? Go for it!

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

    A close-up view of a large black cast-iron skillet filled with authentic homemade refried beans topped with crumbled Cotija cheese and three slices of pickled jalapeños.
    Print Recipe
    5 from 1 vote

    Authentic Refried Beans

    Is there any side dish more quintessential Tex-Mex or Mexican than refried beans? Seek out a Mexican food market and pick up some pork lard. It's what puts these over the top and makes them truly restaurant-quality. If you don't have access to a Mexican/Latin market, see NOTES on how to make your own. We don't recommend using packaged lard from a supermarket.
    Prep Time10 minutes
    Cook Time3 hours 15 minutes
    Total Time3 hours 25 minutes
    Course: Side Dish
    Cuisine: Mexican / TexMex
    Servings: 8
    Calories: 328kcal
    Author: Kris Longwell

    Equipment

    • Large pot plus a skillet, such as cast-iron

    Ingredients

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

    Instructions

    • Place the beans in a large pot and cover them with water by a couple of inches. Bring to a boil and then immediately lower the heat. Add the onions and simmer gently for 3 hours, adding about ½ cup of water every 30 minutes, and stirring occasionally to prevent burning or sticking to the bottom of the pan.
      1 lb pinto beans, 2 cups onion
    • Remove the pot from the heat and use a ladle or a large spoon to skim off liquid from the top of the beans and place them in a small bowl. The liquid level should be just under the top layer of the beans. Hold onto the skimmed liquid as you may need to add it to the puréed beans to reach the right consistency.
    • Stir in the chili powder, cumin, salt, and pepper. Continue stirring until fully incorporated. Transfer the beans to a large skillet.
      1 tablespoon chili powder, 1 tablespoon cumin, 2 teaspoon Kosher salt, 1 teaspoon black pepper
    • Use an immersion blender or potato masher to purée the beans until they are smooth and creamy. Transfer the beans to a large skillet over a burner on your stove.
    • Meanwhile, melt the lard in a small skillet. Transfer the melted lard to the beans and bring to a slight simmer. Continue to gently whisk the lard into the beans until fully incorporated, usually about 5 minutes. Taste and add more salt, if needed. Serve at once, garnished with crumbled Cotija cheese
      ½ cup lard, 1 cup Cojita cheese

    Video

    Notes

    NOTE: Watch the video in the recipe card for visual guidance.
    As the pinto beans cook, they may turn a brown, even dark brown, color.  This can happen if the beans have had a long shelf life.  They naturally turn a darker color but lose absolutely no nutritional value or taste. 
    Pork lard is essential to making these beans taste authentic.  It can be found in Mexican/Hispanic food markets.  We don’t recommend using packaged lard (often in tubs) that can be found in many supermarkets.  It doesn’t have the right taste and also contains processed chemicals.   See below for how to make pork lard yourself (it’s really easy!).
    The beans can be made 24 hours in advance.  Keep in an air-tight container in the fridge.  Reheat over medium heat, adding a little water or broth to them if they are too tight. 
    The beans will keep in the fridge for up to 1 week and can be frozen for up to 2 months.
    Homemade Pork Lard:
    Preheat your oven to 250°F.  In an ovenproof vessel, preferably a Dutch oven, add cubed pork fat trimmings (ask your butcher to help you on this) and place in the oven for 3 hours, stirring every now and then.  Strain the lard into an air-tight container.  The lard will last for up to 1 year in the fridge or up to 3 years in the freezer.  

    Nutrition

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

    Kung Pao Shrimp

    by 5 Comments

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

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

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

    How To Make Kung Pao Shrimp

    This dish is truly not difficult to make at all.

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

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

    Tips for Successful Stir-Frying

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

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

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

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

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

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

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

    How to Cook Shrimp in a Wok

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

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

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

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

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

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

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

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

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

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

    Stir for about 1 minute.

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

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

    How To Serve Kung Pao Shrimp

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

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

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

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

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

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

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

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

    Ready to make an iconic Chinese dish that will rival your favorite take-out place? Go for it!

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

    A black individual dinner plate with cooked Jasmine rice on one side and a serving of Kung Pao Shrimp on the other side.
    Print Recipe
    5 from 2 votes

    Kung Pao Shrimp

    This Kung Pao Shrimp is a little spicy, a little sweet, and a whole lot of yummy. Shrimp, chilis, garlic, cashews, and Szechuan peppercorn powder (easily ordered online) make this dish come to life. Serve over rice. So amazingly good! You can cook this in a wok, or a large skillet.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Entree
    Cuisine: Chinese, Chinese / American
    Servings: 4 people
    Calories: 237kcal
    Author: Kris Longwell

    Equipment

    • Wok or large saucepan

    Ingredients

    For the Sauce

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

    For the Shrimp

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

    Instructions

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

    Video

    Notes

    Mise en Place is super important here.  This means to be sure and have everything prepped and ready to go before you start cooking!  The dish comes together very quickly, and you won't have time to stop and chop or run to the pantry!
    Chicken, pork, steak, or tofu can be substituted for shrimp.  Cut into bite-size pieces and cook as you would the shrimp; however, you'll need to add more time when sautéing, as they will not cook through as quickly as shrimp does. 
    The Szechuan peppercorn powder is not 100% necessary, and the dish is still delicious without it.  However, it does add the desirable 'slow heat' taste that is so distinct in Szechuan dishes.  It can be ordered online or found at Asian markets.  
    The sauce heats up nicely the next day in a skillet over low heat.  Keep leftovers in an air-tight container in the fridge for up to 5 days. 

    Nutrition

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

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

    Cheddar Bacon Ranch Pasta Salad

    by 2 Comments

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

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

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

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

    How To Make Cheddar Bacon Ranch Pasta Salad

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

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

    The Best Pasta for Pasta Salad

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

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

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

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

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

    The Ingredients You Will Need

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

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

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

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

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

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

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

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

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

    When to Serve Cheddar Bacon Ranch Pasta Salad

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

    Some of our other favorite pasta salads are:

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

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

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

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

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

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

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

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

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

    An oval white serving bowl filled with cheddar bacon Ranch pasta salad.
    Print Recipe
    5 from 1 vote

    Cheddar Bacon Ranch Pasta Salad

    If you're looking for something other than your average pasta salad but is still over-the-top delicious, this is it! Tweak with ingredients to fit your own likes, but be sure not to skip making the homemade Ranch dressing. It can be made in advance and puts the salad in a class of its own!
    Prep Time10 minutes
    Cook Time13 minutes
    Make the Ranch Dressing1 hour 15 minutes
    Total Time1 hour 38 minutes
    Course: Side Dish
    Cuisine: American
    Servings: 8
    Calories: 445kcal
    Author: Kris Longwell

    Ingredients

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

    Instructions

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

    Video

    Notes

    We HIGHLY recommend making the Ranch dressing from scratch (click the link in the recipe card).  It really elevates this pasta salad tremendously.  It's not hard to make and can be made several days in advance. 
    Any type of small (short cut) pasta will work.  The pasta can be made several hours before assembling the salad.  Simply cool the pasta as written in the recipe, and then transfer to a large bowl and toss with a couple of tablespoons of olive oil.  Give it a good stir every 20 minutes or so. 
    We cook our bacon in a 400°F oven on a foil-lined baking sheet for about 15 minutes, or until crispy. 
    All of the salad ingredients (other than the pasta) can be prepped up to 24 hours in advance.  Assemble and chill 1 hour before serving.  The salad can also be assembled several hours before serving, but save some of the dressing to stir in just before serving.   Although the salad is still yummy for several days after serving (kept chilled in the fridge), we do recommend making and serving it on the same day, hopefully within an hour or two before guests arrive.  

    Nutrition

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

    Risi e Bisi

    by 1 Comment

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

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

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

    How To Make Risi e Bisi

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

    The first time we made it, we were hooked.

    And it’s surprisingly easy to prepare!

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

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

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

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

    The Best Rice to Use

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

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

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

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

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

    Where to Find Shelled English Peas

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

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

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

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

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

    Finishing Off the Dish

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

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

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

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

    When To Serve and How To Store

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

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

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

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

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

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

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

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

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

    Ready to make the most delicious rice dish this side of Venice? Go for it!

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

    A white individual bowl filled with risi e bisi and topped with pea shoots.
    Print Recipe
    5 from 1 vote

    Risi e Bisi

    Risi e Bisi is traditional Italian at its best. So good, and tastes like Spring! Seek out shelled English peas! They are so good and this dish is as beautiful in appearance as it is delicious in taste!
    Prep Time10 minutes
    Cook Time35 minutes
    Total Time45 minutes
    Course: Appetizer or Entree, Salad
    Cuisine: Italian
    Servings: 6 people
    Calories: 570kcal
    Author: Kris Longwell

    Equipment

    • Large saucepan with separate pot for heating the stock.

    Ingredients

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

    Instructions

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

    Video

    Notes

    Be sure to heat your broth before starting.  
    To make the dish vegetarian, omit the pancetta and use vegetable broth in place of the chicken broth. 
    Shelled English peas can often be found packaged in the produce section of most well-stocked supermarkets, or at produce markets.  Frozen sweet petite peas can be substituted in a pinch. 
    Keep an extra cup or two of the broth handy.  You may need to add more if not serving immediately, or if the rice mixture feels too thick.
    Rise e bisi is best served right from the stove, but can easily be reheated over medium heat with another cup of broth (or water) stirred in.  Simmer over low heat until heated through.
    Leftovers can keep in the fridge for up to 1 week.  It can also be frozen for up 2 months, but the texture will be somewhat compromised when thawed and reheated.  

    Nutrition

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

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

    Chicken Parmesan (Parmigiana)

    by 20 Comments

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

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

    🍅 The Ingredients

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

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

    👉 Substitutions and Variations

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

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

    👩🏼‍🍳 How To Make Chicken Parmesan

    A person holding the edge of a thin uncooked chicken cutlet that has been dredged through a pan full of seasoned flour.
    1. Step 1: Coat the thin chicken breast with flour
    A person using his fingers to soak a thin chicken cutlet that had been coated with flour in an egg bath in a metal pan.
    1. Step 2: Submerge the floured breasts in the egg bath, shaking off excess
    A person dredging an egg coated thin chicken cutlet through a mixture of breadcrumbs and Parmesan cheese in a metal pan.
    1. Step 3: Dredge the coated breasts through the breadcrumb mixture
    Two thin chicken cutlets that have been coated with breadcrumbs, cheese, and seasonings are being lightly fried in a skillet filled with simmering oil and butter.
    1. Step 4: Heat the oil and butter in a skillet and cook the cutlets until golden.
    A person placing shredded mozzarella cheese over the top of a lightly breaded and fried chicken cutlet that is also topped with marinara sauce and grated Parmesan cheese.
    1. Step 5: Add a spoonful of marinara to each cutlet and then top with Parmesan cheese and mozzarella.
    A serving of chicken Parmesan (Parmigiana) resting on a bed of cooked linguine with a small mound of homemade marinara sauce just underneath the cutlet.
    1. Step 6: Bake until cheese is melted and serve over pasta with additional marinara.

    🍽️ How to Serve

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

    🙋🏽‍♂️ Frequently Asked Questions

    What type of cheese is best for chicken parmesan?

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

    Can I make the marinara sauce ahead of time?

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

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

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

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

    🇮🇹 Other Classic Italian-American Recipes

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

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

    A black dinner plate filled with a serving of chicken Parmesan (Parmigiana) resting on a bed of cooked linguine and marinara sauce.
    Print Recipe
    4.50 from 8 votes

    Chicken Parmesan (Parmigiana)

    This Chicken Parmesan is the real deal. So good. And so classic American Italian. Making this with homemade marinara is critical to its success. Awesome.
    Prep Time15 minutes
    Cook Time20 minutes
    Marina (make ahead of time)45 minutes
    Total Time1 hour 20 minutes
    Course: Italian
    Cuisine: Italian, Italian / American
    Servings: 4
    Calories: 637kcal
    Author: Kris Longwell

    Equipment

    • Large saucepan and rimmed baking sheet

    Ingredients

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

    Instructions

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

    Video

    Notes

    NOTE: Watch the video near the top of the recipe for visual guidance.
    If you can’t find thin chicken cutlets, then purchase large boneless, skinless breasts and cut them in half, lengthwise.  Place the chicken, one piece at a time, into a large freezer baggie and pound them with the side of a mallet, or the bottom of a measuring cup or bottle, until approximately  ¼” in thickness. 
    We like using a combination of fine breadcrumbs and Panko.  However, you can use all fine breadcrumbs or all Panko, and still have great results. 
    The marinara sauce can be made up to 5 days in advance and kept in the fridge in an air-tight container, or can be frozen for up to 2 months. 
    Be sure not to scoot the cutlets around too much while they are frying in the pan.  Try to pick them up with tongs or forks as little as possible.  Too much handling will cause the breading to pull away from the chicken. 

    Nutrition

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

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

    Focaccia with Rosemary and Olive Oil

    by 8 Comments

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

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

    💦 The Ingredients

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

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

    🧅 Substitutions and Variations

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

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

    Expert Tip

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

    👩🏼‍🍳 How To Make Focaccia Dough

    A person adding sugar into the bowl of a mixer that is filled with foamy yeast and water.
    1. Step 1: In a mixer, beat together flour, water (room temp), and sugar. 
    A person placing a white and blue kitchen towel over the top of a mixing bowl filled with focaccia dough.
    1. Step 2: Mix until a dough forms and then cover the bowl with a kitchen towel.
    A small glass bowl filled with foamy yeast, sugar, and warm water on a cutting board.
    1. Step 3: In a small bowl, whisk together the warm water, yeast, and remaining sugar
    A person spooning in a foamy yeast mixture into a bowl of a mixer that has focaccia dough being mixed.
    1. Step 4: Remove the towel and slowly beat in the yeast mixture
    A person using both hands to massage a yeast mixture into a ball of bread dough in the bowl of a stand mixer.
    1. Step 5: Massage the yeast into the dough with your hands.
    Focaccia dough being kneaded with a dough attachment in a stand mixer.
    1. Step 6: Add the salt and beat until the dough becomes elastic and pulls away from the sides of the bowl. 

    🫓 Preparing the Focaccia for Baking

    A person transferring a sticky bread dough from a mixing bowl into a ceramic bowl that has been greased with olive oil.
    1. Step 7: Add olive oil to a large bowl and scrape the dough into it.
    A ceramic bowl that is filled to the top with risen focaccia dough.
    1. Step 8: Cover with plastic wrap and allow to proof until doubled in size, then remove the cover.
    A person spreading focaccia dough onto a baking sheet pan.
    1. Step 9: Deflate the dough and scrape it into an oiled rimmed baking pan (13”x18”)
    A person user his fingers to stretch focaccia dough into the corners of a baking sheet pan.
    1. Step 5: Stretch the dough and then chill for 2 hours or overnight.
    A person pressing his fingers into focaccia dough on a baking sheet causing dimples throughout the uncooked dough.
    1. Step 11: Proof for another hour, then make dimples in the dough with your fingers.
    A person sprinkling chopped fresh rosemary over the surface of uncooked focaccia dough on a baking sheet pan.
    1. Step 12: Sprinkle on the rosemary and sea salt. 

    Expert Tip

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

    🔥 Finishing the Focaccia Bread

    A person squirting olive oil from a plastic squirt bottle onto focaccia dough that is baking in an oven.
    1. Step 13: Bake for 10 minutes, then brush on more olive oil. 
    A fully baked loaf of focaccia with rosemary and olive oil in baking sheet pan on a cutting board.
    1. Step 14: Bake until top is golden.
    A person brushing olive oil over the top of freshly baked focaccia bread with rosemary in a baking sheet on a cutting board.
    1. Step 15: Rest for 10 minutes on a rack and then brush on more olive oil.
    Focaccia bread with rosemary and olive oil cut into squares on a black baking sheet pan.
    1. Step 16: Slice and serve warm or at room temperature. 

    🧺 How To Serve Focaccia Bread

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

    Expert Tip

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

    🙋🏽‍♂️ Frequently Asked Questions

    How far in advance can focaccia bread be made?

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

    How do you reheat focaccia bread?

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

    Can focaccia bread be made gluten-free?

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

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

    🥨 Other Favorite Bread Recipes

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

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

    A stack of focaccia with rosemary and olive oil in a bread basket.
    Print Recipe
    5 from 5 votes

    Focaccia with Rosemary and Olive Oil

    This Focaccia with Rosemary and Olive Oil is pure perfection. Give yourself most of the day to prepare this dish, but don't worry, most of the time is reserved for allowing the dough to proof, so you have plenty of time to do other activities! Truly restaurant-quality focaccia!
    Prep Time15 minutes
    Cook Time20 minutes
    Proof, chill, and rest time5 hours 30 minutes
    Total Time6 hours 5 minutes
    Course: Appetizer, Bread
    Cuisine: Italian
    Servings: 8
    Calories: 490kcal
    Author: Kris Longwell

    Equipment

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

    Ingredients

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

    Instructions

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

    Video

    Notes

    NOTE: Watch the video near the top of the recipe for visual guidance.
    If you don’t have access to bread flour, then substitute it with all-purpose flour.  You won’t get quite as fluffy and chewy an interior, but the bread will still be delicious. 
    Remember, you can prepare the dough all the way up to placing it in the fridge.  It can chill, covered with plastic wrap, for up to 12 hours, no problem.  This can be helpful from a timing perspective when making the bread.
    The dough is a very sticky dough!  It may not “feel” right because it’s so sticky.  Don’t worry!  That’s how it is supposed to be.  Keep a small bowl filled with olive oil handy.  Oiling your fingers as you work will keep the dough from sticking to your hands too much. 
    Be careful when storing the cooked focaccia.  If you place it in a container with a tight-fitting lid, the crispy edges will lose their crispiness.  We usually loosely wrap the bread in foil and still allow some air to reach the bread.   
    The bread is wonderful served warm or at room temperature. 

    Nutrition

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

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

    Southern Chess Pie

    by 2 Comments

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

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

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

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

    How To Make Southern Chess Pie

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

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

    When Should You Blind Bake a Crust?

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

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

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

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

    Creating a Lemon Custard Filling

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

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

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

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

    Next, pour the filling directly into the cooled dish.

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

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

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

    How To Serve Southern Chess Pie

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

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

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

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

    There is just something amazingly satisfying about this classic dessert.

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

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

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

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

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

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

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

    This Southern Chess Pie recipe is a favorite in our house. The Loon can't stop raving about it. And it's so simple to put together. Top with fresh fruit and confectioners' sugar for added flavor and a beautiful presentation!
    Prep Time15 minutes
    Cook Time50 minutes
    Resting time22 hours
    Total Time3 hours 5 minutes
    Course: Dessert
    Cuisine: American, Dessert
    Servings: 8 people
    Calories: 298kcal
    Author: Kris Longwell

    Equipment

    • 9-inch pie dish

    Ingredients

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

    Instructions

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

    Video

    Notes

    You can blind bake the pie dough several hours in advance of baking the pie.  Cover with foil until ready to use.
    Be sure to allow the pie to cool completely before topping with berries and slicing.   It will continue to set as it cools.
    The pie will keep in the fridge for up to 1 week.  We recommend allowing the pie to come to room temperature on the counter before serving, but it still yummy even when it's chilled.
    Any type of fresh berries will work as a topping.  Frozen can work in a pinch, but the texture will be a bit mushy and not as attractive. 
    The pie can be frozen, but the texture may become a little grainy after thawing. 

    Nutrition

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

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

    Classic Monte Cristo Sandwich

    by 9 Comments

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

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

    🍞 The Ingredients

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

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

    🧀 Variations and Substitutions

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

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

    How to Build a Monte Cristo Sandwich

    Thick slices of ham and turkey being heated in a large silver skillet on a stovetop.
    1. Step 1: Heat ham and turkey in a skillet and set aside
    A person using a butter knife to spread a mayonnaise and Dijon mustard mixture onto a slice of sourdough bread.
    1. Step 2: Combine the mayonnaise with the Dijon and spread over the top sides of the sliced bread.
    A person sprinkling grated Gruyere cheese on to the top of a slice of sourdough bread that has a mayonnaise and Dijon spread on it.
    1. Step 3: Top with grated Gruyere.
    A person placing sliced ham on to a slice of bread that has a layer of grated cheese on it.
    1. Step 4: Add a layer of warmed ham
    A person adding a layer of sliced roasted turkey on top of sliced ham on bread with grated cheese on it.
    1. Step 5: Add a layer of warmed turkey.
    A person placing a top slice of sourdough bread on top of slices of ham and turkey and grated cheese on another slice of bread.
    1. Step 6: Add more cheese on top and top with the bread, mayo/Dijon side down. 

    🔥 How to Prepare a Monte Cristo Sandwich

    A person pouring vanilla extract from a small bottle into a glass bowl filled with whole eggs, milk, and ground cinnamon.
    1. Step 7: Mix in a bowl eggs, milk, cinnamon, and vanilla.
    A person holding onto a white bowl that is filled with a ham, turkey, and cheese sandwich that has been submerged on both sides in a cinnamon egg mixture.
    1. Step 8: Place the sandwich in the egg mixture, then flip and gently press on the sandwich. 
    A Monte Cristo sandwich being cooked and lightly fried in a skillet filled with simmering melted butter on a stovetop.
    1. Step 9: Carefully remove the sandwich and place it in the skillet with melted butter.
    A cooked and lightly browned Monte Cristo sandwich in a skillet filled with simmering melted butter.
    1. Step 10: Cook until browned, flip and cook the other side until browned.
    Powdered sugar being sprinkled over the tops of a Monte Cristo sandwich that has been cut in half and placed on top of each other.
    1. Step 11: Remove, halve, and sprinkle with powdered sugar.
    A person smearing fruit preserves onto a Monte Cristo sandwich that has been cut in half.
    1. Step 6: Serve at once with homemade Mornay sauce and jam.

    Expert Tip

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

    🍽️ How and When To Serve

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

    🙋🏽‍♂️ Frequently Asked Questions

    What bread is used for Classic Monte Cristo?

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

    Can a Monte Cristo sandwich be made in advance?

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

    Where is the sandwich called Monte Cristo?

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

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

    🍳Other Amazing Egg and Bread Recipes

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

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

    Powdered sugar being sprinkled over the tops of a Monte Cristo sandwich that has been cut in half and placed on top of each other.
    Print Recipe
    5 from 3 votes

    The Best-Ever Monte Cristo Sandwich with Mornay

    This Classic Monte Cristo Sandwich with Mornay is a sandwich you'll want to prepare time and time again. Of course, you can use ham and turkey from your deli, and it will be delicious. But leftover ham and/or turkey is amazing. And don't forget to make the homemade Mornay sauce…it's easy and so good!
    Prep Time25 minutes
    Cook Time10 minutes
    Total Time35 minutes
    Course: Breakfast, Lunch, or Dinner, Brunch
    Cuisine: American
    Servings: 2 people
    Calories: 512kcal
    Author: Kris Longwell

    Equipment

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

    Ingredients

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

    Instructions

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

    Video

    Notes

    NOTE: Watch the video near the top of the recipe for visual guidance.
    We heat the turkey and ham prior to cooking the sandwiches in order to help make sure the cheese melts and gets nice and gooey.  This can also be done in the oven or even the microwave.  Cold turkey and ham will make it harder for the cheese to melt simply from the heat of the skillet.
    Be sure to cook the sandwich on medium-low heat.  This will prevent the bread from browning quickly and will allow the heat to penetrate into the sandwich. 
    We shred our Gruyere with the shredding attachment of our food processor, or just throw it in and pulse until crumbled.  A box grater works just fine, too.  
    Swiss cheese can be used in place of the Gruyere and still be delicious.
    The Mornay is best served right off the stove.  If making ahead of time, reheat with a few more splashes of milk or cream until the desired consistency is reached. 

    Nutrition

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

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

    Potatoes Dauphinoise

    by 45 Comments

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

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

    🥔 The Ingredients

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

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

    🧀 Variations and Substitutions

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

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

    👩🏼‍🍳 How To Make Potatoes Dauphinoise

    A person rubbing a cut clove of garlic over the base of a buttered oval baking dish.
    1. Step 1: Grease a baking dish with softened butter and then rub a halved garlic clove all over it. Combine thoroughly with the mixture
    A person using a garlic press to add crush garlic to a saucepan filled with cream, pepper, and herbs.
    1. Step 2: In a saucepan, add heavy cream, salt, pepper, fresh thyme, and crushed garlic and bring to a simmer.  
    A person using a wooden spoon to press herbs in a strainer that is resting over a glass bowl filled of the cream mixture that had just been strained.
    1. Step 3: Strain the cream into a heatproof bowl. 
    A person ladling a cream sauce over the tops of thinly sliced yellow potatoes in a large oval baking dish.
    1. Step 4: Layer the potatoes in the dish, seasoning with salt and pepper, and ladle with the cream.
    A person sprinkling grated Gruyere cheese over a baking dish filled with uncooked potatoes dauphinoise.
    1. Step 5: Top with grated Gruyere cheese. 
    A fully cooked dish of potatoes dauphinoise that is resting on a wooden background with a large spatula and grey napkin nearby.
    1. Step 6: Bake until potatoes are very tender and browned on top.

    Expert Tip

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

    🍽️ When and How to Serve Potatoes Dauphinoise

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

    🙋🏽‍♂️ Frequently Asked Questions

    Are Potatoes Dauphinoise and Scalloped Potatoes the same thing?

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

    Can Potatoes Dauphinoise be made in advance?

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

    Can Potatoes Dauphinoise be frozen?

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

    Are Potatoes Dauphinoise gluten-free?

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

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

    😋 Other Amazing Potato Recipes

    Ready to make the best Potatoes Dauphinoise this side of Paris? Go for it!

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

    A square slice of layered potatoes dauphinoise being raised up on a large metal spatula.
    Print Recipe
    5 from 10 votes

    Potatoes Dauphinoise

    This Potatoes Dauphinoise recipe is a keeper. So simple, yet so elegant, rich, and perfectly balanced. It is just an amazing combination of flavor and texture. Can be made a day ahead up to the baking. If refrigerated, add another 15 minutes to the bake time.
    Prep Time15 minutes
    Cook Time1 hour 30 minutes
    Total Time1 hour 45 minutes
    Course: Side Dish
    Cuisine: French
    Servings: 8
    Calories: 355kcal
    Author: Kris Longwell

    Equipment

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

    Ingredients

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

    Instructions

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

    Video

    Notes

    NOTE: Watch the video near the top of the recipe for visual guidance.
    Yukon gold potatoes are best, however, russets can be used in a pinch.  
    Be sure to add a sprinkling of salt and a little bit of pepper to each layer of the potatoes.  About ½ teaspoon of salt and ¼ teaspoon of pepper per layer.  
    There should be just enough cream to come close to submerging the potatoes, but not completely.  It’s okay, and preferable, that most of the top potatoes aren’t covered by the cream. 
    Be sure to check after 30 to 45 minutes, and cover with foil once nicely browned.  Typically, it takes about 50 to 60 minutes total cooking time to get the potatoes super tender.  If they are extremely thin slices, it will take less time.  Once a knife can be easily inserted through the potatoes to the bottom of the dish with absolutely no resistance, then the dish is ready to come out of the oven.
    The dish can be prepared up to 24 hours before baking.  Cover and keep in the fridge until ready to bake. Uncover and bake for an extra 10 to 15 minutes, if cold.
    Leftovers will keep in an airtight container in the fridge for up to 5 days.  The dish freezes okay, but the cream may break down somewhat once thawed and reheated. 

    Nutrition

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

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