How To Feed A Loon

menu icon
subscribe
search icon

Buffalo Cauliflower Bites

by 2 Comments

If you love Classic Buffalo Wings as much as we do, but you’re looking for a healthier version…boy, oh boy, have you come to the right place.

We have a firm belief here at How To Feed a Loon: If we’re going to prepare something to eat, the #1 priority is it has to be delicious! Just because a dish is healthy, that does NOT mean you have to compromise on taste! This delectable appetizer hits it out of the park in flavor and keeps you feeling fit!  And it’s so easy!

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

Buffalo Cauliflower Bites

How To Make Buffalo Cauliflower Bites

This amazing appetizer is actually what they call in the entertainment field a “triple threat.”

1: It’s delicious. 2: It’s healthy. And 3: It’s one of the easiest dishes we have on the blog!

Also, did we mention that besides their amazing taste, these gems are also healthy? And we mean REALLY healthy. Cauliflower is one of the healthiest vegetables on the planet! Read more here!

How To Cut Up a Head of Cauliflower

Cutting up a head of cauliflower is not difficult, but does require a decent sharp knife, a steady hand, and a little patience.

Simply first cutaway any extra leaves that might still be attached to the core. Then, very carefully, start cutting out the core of the cauliflower.

EXPERT TIP: It is extremely important to always keep the sharp edge of the knife facing AWAY from your hands. Don’t feel the need to cut the core in its entirety on the first or even 2nd cut. Cut one small layer out, and then another, and then another, until most of the core is removed. Alternatively, you can often find pre-cut cauliflower packaged in the produce section of many supermarkets. Thawed frozen cauliflower can be used, too, however, it will be extremely soft and not retain its shape as well after roasting.

NOTE: Resist the urge to cut the florets too small. Once they have roasted, they will become tender and if too small (especially without much of a stem), the florets will be so tender they will be difficult to grab with a fork when ready to eat them.

A person using a knife to cut a cauliflower heat into florets on a wooden cutting board.

Now, it’s time to season the cauliflower.

We add the florets to a large bowl, throw in a couple of tablespoons of extra-virgin olive oil, and then toss to fully coat the cauliflower.

For the seasonings, we use a combination of onion powder (1 tsp), garlic powder (1 tsp), Kosher salt (1 tsp), and black pepper (½ tsp). Toss them into the bowl and use two wooden spoons to coat the florets.

A person sprinkling seasonings from a small bowl over cut cauliflower in a large glass bowl, and then 2 spoons toss it all together.

Simply transfer the seasoned cauliflower florets to a baking sheet and place them in a preheated oven set at 425°F.

Roast for 20 minutes, giving the florets a good scooching around about halfway through.

EXPERT TIP: You will notice that the cauliflower will char a little in certain parts. This is ideal and adds to that authentic buffalo taste.

A baking pan filled with roasted cauliflower pieces that are slightly charred around the edges.

Creating the Classic Buffalo Taste

While the cauliflower is roasting, go ahead and whip up the buffalo sauce.

In a medium saucepan, heat a couple of tablespoons of unsalted butter over medium heat. Once melted, add in the hot sauce (we love Franks) and 1 teaspoon of garlic powder. Bring to a simmer.

EXPERT TIP: There are lots of great options for delicious vegan butter available in the dairy section of most supermarkets nowadays. To keep this super low cal and low fat, go vegan!

Buffalo sauce being poured from a silver saucepan into a glass bowl filled with roasted cauliflower pieces.

To allow the buffalo sauce to really absorb into the roasted cauliflower, place the coated florets back onto the baking sheet and set our broiler on HIGH.

We set our rack to the 2nd-to-top position and then broil for about 2 minutes or until sizzling and charred a little more on top.

EXPERT (AND SUPER IMPORTANT) TIP Keep an eye on the buffalo cauliflower bites once they are under the broiler. Most broilers vary from oven to oven, so you don’t want them to burn! Take a quick peek after about 1 minute. Typically, they take anywhere from 1 to 3 minutes to reach the desired doneness.

A baking dish filled with buffalo cauliflower bites with a wooden spoon inserted in the middle of them.

When to Serve Buffalo Cauliflower Bites

You’ll want to serve this amazing dish really anytime you’d love to serve good ole hot wings. They’re good for parties, but also a wonderful side dish for a weeknight meal!

Every time we serve them to guests, folks are a little skeptical at first, and then the dish is gone within a matter of no time at all.

Of course, if you’re going to serve buffalo cauliflower bites, you should also serve them with some celery strips and our Homemade Blue Cheese Dressing!

A buffalo cauliflower bite stuck on the end of a fork and being dipped into a small bowl of blue cheese dressing.

Are you ready to make our triple threat of an appetizer? Delicious. Healthy. And SO EASY? Go for it!

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

A white platter filled with buffalo cauliflower bites.
Print Recipe
5 from 1 vote

Buffalo Cauliflower Bites

Buffalo Cauliflower Bites are amazingly delicious and also incredibly healthy. But don't worry! Just because they are so good for you, you won't believe how scrumptious they are! We love serving them with our Homemade Blue Cheese Dressing!
Prep Time10 minutes
Cook Time23 minutes
Total Time33 minutes
Course: Appetizer
Cuisine: Appetizer
Servings: 8 people
Calories: 94kcal
Author: Kris Longwell

Ingredients

  • 1 head cauliflower
  • 2 teaspoon garlic powder divided
  • 1 teaspoon onion powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 ¼ tsp cayenne pepper
  • 2 tablespoon extra-virgin olive oil
  • 3 tablespoon unsalted butter or vegan butter
  • 1 cup hot sauce we love Franks!
  • Celery stalks for serving
  • Blue cheese dressing for serving

Instructions

  • Pre-heat oven to 450°F.
  • Core the cauliflower and cut it into large bite-size florets. Place the florets in a large bowl.
  • In another small bowl, mix together the garlic powder (1 tsp), onion powder, salt, black pepper and cayenne pepper.
  • Toss the oil with florets. Toss the seasonings with the florets.
  • Arrange the florets on a baking dish and bake for 25 minutes, scooching the florets around about half-way through.
  • While the florets are baking, melt the butter in a medium saucepan. Add the hot sauce and 1 teaspoon garlic powder and stir until fully incorporated.
  • When the florets are done baking, remove them from the oven and return to the large bowl. Pour the sauce over the florets and toss to fully coat.
  • Turn the oven onto broil (high).
  • Place the coated florets back to the baking dish and place under broiler for 1 to 3 minutes (keep an eye on them...don't let burn!) until sizzling and slightly charred more on the top.
  • Transfer to a serving platter at once along with celery sticks and homemade blue cheese dressing!

Video

Notes

Be careful when coring the cauliflower.  Always keep the blade of the knife away from your hands.  Cut out the core a little at a time.  It's okay if some of the core is still in the center before you start cutting the florets.
Be sure to not cut the florets too small.  Don't cut away all of the stems.  As the cauliflower roasts, it will become tender.  If the florets are too small, they will be difficult to grab with a fork once ready to eat. 
You can use packaged (fresh) cauliflower pieces, no problem.  For serving 3 to 4 people, go with a couple of bags.  Frozen cauliflower will work, but will become extremely flimsy after roasting and broiling.  We recommend using fresh for this dish. 
Vegan butter can be found in the dairy section next to traditional butter in most well-stocked supermarkets.  Substitute vegan butter for a completely vegan (and even healthier) dish. 
We highly recommend making the blue cheese dressing from scratch.  It truly adds to the buffalo wing experience! 
These gems are delicious served hot, but are still addictively yummy even after they've cooled off!

Nutrition

Calories: 94kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 1106mg | Potassium: 267mg | Fiber: 2g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 57mg | Calcium: 19mg | 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 January 2020!

The Best Tuna Casserole

by 38 Comments

Everyone loves a good casserole, right?  Well, this recipe forgoes the canned soup version and ramps up the flavors with sauteed mushrooms, fresh peas, egg noodles, and a crunchy sourdough breadcrumb topping.

There is something about this classic dish that feels nostalgic, yet extra special. You can easily substitute rotisserie chicken from the supermarket if you prefer. All the flavors come together to make a deeply satisfying and comforting dish. And it’s not difficult to prepare at all!

A white bowl holding a large serving of Gourmet Tuna Casserole next to a yellow casserole dish full of the same casserole.

How To Make Tuna Casserole

So, as mentioned, this casserole is not hard to prepare and comes together in stages.

There are many varieties of tuna available at the market, but for this dish, you can certainly use a good-quality canned variety.

How to Make Homemade Cream of Mushroom Soup

One of the things that makes this tuna noodle casserole extra special is making the cream of mushroom soup from scratch.

It’s not difficult, and the difference in taste vs. the canned version is night and day.

EXPERT TIP: We start off with 8 oz. of white button mushrooms that we slice into about ¼-inch slices. Sauté them in butter, along with the soy sauce, Worcestershire sauce, and fresh thyme, until the mushrooms begin to release their liquid, about 5 minutes. The addition of white wine is optional, but it deepens the flavor profile wonderfully.

A hand pouring white wine from a small carafe into a cast-iron skillet filled with sautéd sliced mushrooms.

Now, it’s time to make a blonde roux that will be the basis for a light and creamy filling.

Start with a little butter and then add the flour. The consistency should be close to very wet sand and should be a light blonde color.  If the mixture is very, very dry, add a little more butter.

EXPERT TIP: We love using our 12-inch cast-iron skillet for making this tuna casserole recipe. After sautéing the mushrooms, we transfer them to a bowl and make the roux and sauce in the same skillet. If you don’t have a large cast-iron skillet, no problem! You can do your sautéing and sauce making in a couple of large skillets, mix everything up in a large bowl, and then transfer to a 9″x13″ baking dish.

A wooden spoon stirring a blonde roux in a large black cast-iron skillet.

The Best Tuna

You really can’t go wrong when selecting tuna for the casserole; however, we prefer going with light chunk tuna for our recipe.

Add the tuna to the cream of mushroom sauce and use a fork to flake it into the mixture.

EXPERT TIP: We go with two (2) cans of light chunk tuna. We like this because the mercury levels are considerably lower than those of canned white (albacore) tuna.

A person's hand using a fork to flake canned tuna into a cast-iron skillet filled with homemade cream of mushroom soup.

Choosing the Right Pasta

We love using extra-wide egg noodles for this delicious casserole. They can be found in the dried pasta section of most supermarkets.

Get some wonderful sweet peas to mix into the fun. We use frozen petite peas and let them thaw under cool running water.

EXPERT TIP: The noodles can be prepared a couple of hours in advance. After cooking them according to package instructions, simply drain them and then transfer them to a large bowl. Toss the noodles with about 1 tablespoon of olive oil and cover with a kitchen towel or plastic wrap. This will keep the noodles from drying out and sticking to each other.

Cooked extra-wide egg noodles being transferred into a large cast-iron skillet filled with cream of mushroom soup, peas, and shredded cheese.

Every great casserole needs a delicious, crunchy topping.

We love grabbing a fresh sourdough loaf from the market, removing the crusts with a serrated knife, and then pulverizing them into crumbs in our food processor.

Toss in 2 tablespoon of melted butter and a pinch of salt with the bread crumbs. Sprinkle the crumbs over the layer of cheese on top of the casserole.

A hand sprinkling homemade bread crumbs over the top of a tuna casserole in large cast-iron skillet.

Now, all you need to do is bake the casserole in your oven preheated to 375°F.

You may need to turn the casserole around 90° halfway during the baking to ensure even browning.

Let the casserole rest for about 5 minutes before serving. It will be bubbly and lightly browned on top. Delicious!

A large wooden spoon lifting a helping of cooked tuna casserole out of a black cast-iron skillet.

When to Serve The Best Tuna Casserole

This dish is amazing for a weeknight dinner, but it’s also perfect for special occasions such as a baby or bridal shower, birthday party, or church potluck!

Leftovers also reheat wonderfully in the microwave or in the oven

EXPERT TIP: This recipe, as written, feeds a hungry family of 4 to 6. The recipe can easily be cut in half for a smaller version. Follow the recipe exactly as written, just cut the measurements in half.

A large black cast-iron skillet filled with tuna casserole with a serving missing from the pan and a wooden spoon inserted in the side of the pan.

Looking for another amazing tuna dish? Try our incredible Best-Ever Tuna Salad or Amazing Tuna Melt!

But, in the meantime, you’ve got to make this Best Tuna Casserole.

Comfort food at its very best!

An individual plate with a helping of tuna casserole on it with a fork placed on the edge of the dish.

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

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

A large black cast-iron skillet filled with tuna casserole with a serving missing from the pan and a wooden spoon inserted in the side of the pan.
Print Recipe
4.93 from 14 votes

The Best Tuna Casserole

The Best Tuna Casserole is not hard to make, and so much better using an authentic sauce made with a nice blonde roux. The sautéed mushrooms, peas, egg noodles, cheese, and sourdough crumb topping make this dish divine. So good!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Entree
Cuisine: American
Servings: 6
Calories: 657kcal
Author: Kris Longwell

Equipment

  • 12" cast-iron skillet, or 9"x13" baking dish

Ingredients

  • 7 tablespoon unsalted butter divided
  • 1 cup onion chopped
  • 8 oz mushrooms sliced
  • 1 tablespoon thyme fresh, chopped
  • 2 teaspoon soy sauce
  • 2 teaspoon Worcestershire sauce
  • ½ tsp Kosher salt
  • ¼ cup dry white wine
  • ¼ cup all-purpose flour
  • 1½ cups whole milk
  • 1½ cups chicken stock
  • 1 teaspoon lemon juice or juice of half of 1 lemon
  • Kosher salt and fresh ground black pepper
  • 2 12 oz. cans tuna in water, drained
  • 12 oz egg noodles dried
  • 2 cups cheddar cheese shredded, divided
  • 8 oz peas frozen, thawed
  • 2 cups bread crumbs fresh sourdough, coarsely chopped from 3 to 4 slices (a food processor works well, remove crusts first)

Instructions

  • Preheat oven to 375°F.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
    7 tablespoon unsalted butter, 1 cup onion
  • Increase the heat to medium-high, and add mushrooms, thyme, soy sauce, Worcestershire sauce, and ¼ teaspoon of salt. Cook until mushrooms begin to release some liquid, about 5 to 7 minutes.
    8 oz mushrooms, 1 tablespoon thyme, 2 teaspoon soy sauce, 2 teaspoon Worcestershire sauce, ½ teaspoon Kosher salt
  • Add the wine and bring to a boil, and cook until reduced, about 2 minutes. Remove from heat and transfer to a bowl. Set aside.
    ¼ cup dry white wine
  • In the same skillet (or a separate saucepan), melt 3 tablespoon butter over medium heat, and then whisk in flour, stirring and cooking the roux until light blonde, about 3 to 4 minutes.
    ¼ cup all-purpose flour
  • Whisk in the milk and then the chicken broth. Stir constantly until thickened, about 4 to 5 minutes. The texture should be thicker than broth, but not as thick as cream gravy.
    1½ cups whole milk, 1½ cups chicken stock
  • Stir in the mushroom mixture, lemon juice, 1 teaspoon salt, and ½ teaspoon of pepper. Using a fork, flake tuna into the sauce, and gently combine.
    1 teaspoon lemon juice, Kosher salt and fresh ground black pepper, 2 12 oz. cans tuna
  • Meanwhile, cook the noodles in salted boiling water until al dente, about 7 - 8 minutes. Drain.
    12 oz egg noodles
  • Stir in 1 cup of the cheese, all of the peas, and the cooked noodles. Stir gently until fully combined. If using a baking dish, transfer the mixture to the dish.
    2 cups cheddar cheese, 8 oz peas
  • In a medium bowl, toss together the breadcrumbs with 2 tablespoon of melted butter and a pinch of salt.
    2 cups bread crumbs
  • Add the remaining 1 cup of cheese over the top of the casserole, and then top the cheese with the bread crumbs.
  • Bake until topping is crisp and sauce is bubbly, about 40 minutes. Let rest for 5 minutes before serving.

Video

Notes

We use good ole white button mushrooms, but you can use whatever your favorite 'shroom is, or a combination of them.
You can make this a one-pot dish, as we do, if using a large (12-inch) oven-safe dish, such as cast iron, or Dutch oven.  You'll need to transfer the sautéd mushrooms from the pan, and then make the sauce.  Then mix all the components together before baking.  OR...you can 1 or 2 skillets to make the sauce and then mix everything together in a large bowl, and then transfer to a 9"x13" dish. 
When making the sauce, the consistency should be not too thin, but not a thick a cream-style gravy.  The noodles will absorb some of the sauce as the casserole bakes.
Leftovers can be kept in an air-tight container in the fridge for up to 5 days.  If can be frozen, but the noodles will breakdown somewhat and the texture won't be as desirable.
The casserole can be prepared all the way up to topping with bread crumbs and baking up to 12 hours in advance.   Once ready to bake, add the bread crumbs and then bake. 

Nutrition

Calories: 657kcal | Carbohydrates: 86g | Protein: 30g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 130mg | Sodium: 761mg | Potassium: 671mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1264IU | Vitamin C: 20mg | Calcium: 454mg | Iron: 5mg

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

Roasted Broccoli With a Kick

by 3 Comments

Roasted Broccoli with a Kick is not only a nutritious side dish but also bursting with flavor, making it an incredibly delicious addition to any meal. Pair it with curry turkey burgers for a wholesome and satisfying dinner that delights the taste buds while keeping health in mind!

An oval baking dish filled with roasted broccoli with kick and a spoon inserted into the dish.
[feast_advanced_jump_to]

🍶 The Ingredients

This dish requires just a handful of ingredients and can easily be adjusted to suit your spice preference, allowing you to customize the heat level to your liking.

An organized display of ingredients for Roasted Broccoli with a Kick, featuring vibrant broccoli florets, soy sauce, fresh lemon juice, spicy chili sauce, and minced garlic, all arranged on a light background.

🥦 Variations and Substitutions

  • Fresh Vegetables – We highly recommend going with fresh broccoli for this dish. You can purchase two whole heads or just the crowns. Simply use a knife to cut away the thick stem, and then easily cut away the florets into bite-sized pieces.
  • Add-Ins – Cauliflower, carrots, and whole mushrooms are wonderful additions to the dish. Simply toss with the sauce along with the broccoli before roasting.
  • Flavor Enhancers – Chili sauce, or chili garlic paste can be found in the condiments (or Asian) section of most supermarkets. This recipe carries a low to medium spice level. Our favorite chili sauce is Sambel Oelek, but a nice Sriracha is great, too.

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

Expert Tip

If you prefer to go with packaged broccoli, then seek out the bagged variety that is typically used for steaming. No need to steam! Frozen can be used in a pinch, but we find that the texture isn’t as desirable once it’s roasted.

👩🏼‍🍳 How To Make Roasted Broccoli with a Kick

A person using a chef's knife to cut a head of broccoli into small florets.
  1. Step 1: Cut the broccoli into bite-sized florets. 
A person using a whisk to mix chili sauce, soy sauce, and lemon juice in a small bowl sitting next to a pile of broccoli florets.
  1. Step 2: Add the remaining ingredients into a small bowl and stir to combine. 
A person using two wooden spatulas to toss broccoli florets in a glass bowl with a chili sauce and soy sauce mixture.
  1. Step 3: Place the broccoli in a large bowl and pour the sauce over it. Toss to coat. 
Roasted broccoli with a kick on a baking sheet with a wooden spatula inserted in the middle of the veggies.
  1. Step 4: Spread the broccoli on a baking sheet (or dish) and roast for 20 minutes. 

🍽️ How To Serve

  • We love roasting the broccoli on a standard baking sheet. However, you can also use a 9×13″ baking dish, or even the dish you plan to serve it in, just make sure it’s oven-safe.
  • This dish is delicious served warm, but, it’s also good at room temperature.
  • We love serving this a holiday gatherings, outdoor BBQs, or just an easy weeknight dinner.

🔥 How To Store and Re-heat

  • The leftovers are fantastic. We stir them into chopped lettuce and other salad ingredients for a healthy and satisfying salad.
  • Place the leftovers in a container with a lid and refrigerate for up to 5 days, or leave on the counter (covered) for 2 to 3 days.
  • To reheat, place in a baking dish and cover with foil. Bake at 325°F until heated through, usually about 20 minutes. You can also crisp them up in your air-fryer at 350°F for about 3 minutes.

🙋🏽‍♂️ Frequently Asked Questions

Can Roasted Broccoli with a Kick be made in advance?

Yes! Assemble and then bake (20 minutes) just before serving.

Can frozen broccoli be used in roasted broccoli with a kick?

Yes. The texture will be very soft. Be sure to let thaw and drain off any excess liquid. Fresh is definitely best.

Is roasted broccoli with a kick healthy?

Yes! You can omit the oil and go with reduced-sodium soy sauce for an even healthier version. See the recipe card for nutritional information. Serve it with baked lemon tilapia for an incredible (and healthy) meal!

A large serving spoon holding up a serving of roasted broccoli with a kick.

😋 Other Recipes with Broccoli

Ready to make the most delicious (and healthy) side dish in town? Go for it!

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

An oval baking dish filled with roasted broccoli with kick and a spoon inserted into the dish.
Print Recipe
5 from 1 vote

Roasted Broccoli With a Kick

This is a super easy, but super flavorful way to make broccoli. It's good for you and so good to eat. Enjoy!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side
Cuisine: American
Servings: 4 people
Calories: 180kcal
Author: Kris Longwell

Equipment

  • Baking pan or 9"x13" baking dish

Ingredients

  • 2 broccoli crowns thick stems removed, cut into florets, about 3 to 4 cups
  • 2 cloves garlic minced
  • 2 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 2 tablespoon chili paste such as Sambel Oelek or sriracha
  • 2 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat oven to 425°F.
  • Whisk together all the ingredients (except broccoli) in a small bowl. Place the cut broccoli in a large bowl. Add the sauce and toss to coat the broccoli evenly.
    2 broccoli crowns
  • Spread the broccoli over a baking sheet or baking dish and roast for 20 minutes, or until broccoli is lightly browned on top and softened, stirring about halfway through. Serve at once.
    2 cloves garlic, 2 tablespoon olive oil, 1 tablespoon soy sauce, 2 tablespoon chili paste, 2 tablespoon lemon juice, ¼ teaspoon salt, ¼ teaspoon black pepper

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We highly recommend going with fresh broccoli for this dish.  However, you will still get good results with bagged broccoli found in the produce section of most well-stocked supermarkets.  Don’t steam the broccoli before roasting!  We don’t recommend using frozen broccoli because the texture won’t be desirable after roasting. 
Sambel Oelek and Sriracha can be found in the Asian section of most supermarkets, or sometimes in the condiments section, near the ketchup. 
For low heat, go with 1 tablespoon of the chili paste.  For medium heat (our favorite) go with 2 tablespoon of the chili paste.  Increase the amount for extra spicy. 
This dish is best served right out of the oven, but is still addictively delicious even after they’ve cooled off!

Nutrition

Calories: 180kcal | Carbohydrates: 24g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 1000mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1910IU | Vitamin C: 275mg | Calcium: 146mg | Iron: 2mg

POST UPDATE: This recipe was originally published in January 2014, but was updated with improved tweaks to the recipe, with new tips and photography, and a fabulous new video in March 2025!

The Best-Ever Turkey Chili

by 34 Comments

A bowl of this deeply flavorful chili just makes you feel good. It’s delicious. And it’s good for you! What could be better than that?

The Loon and I always say it really warms our cockles. Yes, it’s that’s good. It’s so comforting.  So deep in flavor and just amazing. Let this simmer for a couple of hours on the stove or slow cook in your slow-cooker and you won’t believe the results! And it freezes perfectly and will be ideal for those cold days yet to come. 

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 black cast-iron pot filled with turkey chili with a wooden spoon in the middle of it.

How To Make Best-Ever Turkey Chili

We know it’s a bold statement to call this “Best Ever.”

But folks, wait until you try it! We love our Texas Red Chili (which is loaded with ribeye steak), but this turkey chili is amazing, too!  And figure-friendly, too!

Prep all the ingredients, and then it’s simmering time! So flavorful and loaded with nutritional value!

We think building the flavor profile as you go is key to producing a deeply flavorful chili.

EXPERT TIP: There is a decent amount of prep for this turkey chili, especially when it comes to chopping the peppers. The bell peppers, jalapeno pepper, and onion can all be prepped up a couple of days in advance. Just store in an air-tight container until ready to use.

If you like your chili with some extra heat, then go with 2 chopped jalapenos, and don’t discard all the seeds. Sautéing the chopped veggies in olive oil and then smoked paprika begins the processing of building that classic chili taste.

A large black cast-iron pot filled with chopped green and red peppers simmering with a large wooden spoon stirring it all.

How To Make Ground Turkey Flavorful

If you’re looking for a healthier alternative to beef or pork, then ground turkey is an ideal protein for chili.

Some folks may be concerned there’s not enough flavor as beef. That’s a legitimate concern. But, this recipe sidesteps that issue and brings full-on chili flavor.

Cook the ground turkey in a large skillet and season with salt and pepper, then add into the pot with the sautéed veggies.

EXPERT TIP: We recommend cooking the turkey in a separate skillet so you can easily discard any rendered grease. You can usually find 93% lean or 99% lean ground turkey in the meat department of most well-stocked supermarkets. We go with 93% lean, and then use a spoon to remove the rendered grease.

A large stainless steel skillet filled with fully cooked ground turkey.

Breaking with Texas-style tradition, we do include tomatoes in our turkey chili.

If you can find them, go with canned San Marzano whole tomatoes and squeeze them by hand into the turkey mixture.

EXPERT TIP: As the chili simmers and cooks on the stovetop, the tomatoes will continue to break down. Of course, if you prefer your chili to not have tomato chunks at all, then feel free to puree the tomatoes in your food processor, or use purchased crushed tomatoes in place of the whole tomatoes. You’ll need two 28 oz. cans, and use all the tomatoes and the juice.

A hand squeezing a whole tomato over a cast-iron pot full of cooked ground turkey and vegetables.

Simmering Deepens the Flavors

We recommend using a good-quality chili powder for the best results. We get ours from Pendrys, which is one of the most amazing spice companies in the world located in Forth Worth, Texas. You can browse all of their options online and then have it shipped directly to your home.

The addition of chopped green chilies, ground cumin, Adobo seasoning, garlic powder, red wine vinegar, and hot sauce round out the classic chili flavors.

EXPERT TIP: We like just a hint of heat in our chili. We find that taking three fresh jalapenos and making 3 or 4 slits down the sides of each pepper and then letting them simmer on top of the chili during the cooking process will impart jalapeno taste without adding a lot of spice. Allowing the chili to simmer for at least 2 hours will transform it into a deeply flavorful dish that is one of the best we’ve ever tasted.

A pot filled with turkey chili with three fresh jalapenos floating on top.

You won’t believe how amazing your house will smell when this turkey chili is simmering on the stove.

When we make a batch of it, we often double the recipe and freeze it in smaller portions.

The chili gets even better the next day as the flavors have even more time to meld.

Folks, if you love this turkey chili as much as we do, then you would definitely flip for our Stuffed Bell Peppers with Turkey and Rice and our Pasta with Turkey and Sweet Pepper Ragu. They are amazing! Now, back to this amazing chili!

A helping of turkey chili being ladled into a dark blue bowl next to a piece of cornbread.

How To Serve Turkey Chili

As with any kind of chili, it’s made even better with all the classic fixin’s.

We love to serve it with:

  • Shredded cheddar and/or Monterrey Jack cheese
  • Sliced pickled (or fresh) jalapenos
  • Chopped onions
  • Saltine crackers
  • Homemade Cornbread

Mmmmm…just look at this:

A dark bowl filled with turkey chili topped with shredded cheese and a sliced jalapeno all sitting next to a tall glass of beer.

If you’re looking for a dish that will please the family, but also is nutritious, this chili fits the bill perfectly.

Every time we make a batch of this chili, we are amazed at how perfectly delicious it is.

And did we mention that homemade cornbread is perfect for dunking and puts the meal over-the-top yummy?  Well, it absolutely is!

A hand dipping a slice of homemade cornbread into a bowl of turkey chili.

Ready to make the most delicious (and healthy) chili in town? Go for it!

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

A helping of turkey chili being ladled into a dark blue bowl next to a piece of cornbread.
Print Recipe
5 from 10 votes

The Best-Ever Turkey Chili

This truly is the best-ever turkey chili. So flavorful, chock full of pure deliciousness. It really will warm you to the bone. And it's healthy, too! The best-ever turkey chili.
Prep Time30 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 45 minutes
Course: Appetizer or Soup, Lunch / Dinner
Cuisine: American
Servings: 8 people
Calories: 262kcal
Author: Kris Longwell

Equipment

  • 5 quart pot or Dutch oven
  • Skillet/saucepan

Ingredients

  • 2 tablespoon olive oil
  • 1 large onion chopped, plus more for garnish
  • 2 red bell peppers cored and chopped
  • 2 green red bell peppers cored and chopped
  • 4 jalapenos 1 cored, seeded, and chopped, the others left whole for simmering
  • 1 tablespoon smoked paprika
  • 2 lbs ground turkey 93% lean
  • 1 tablespoon Kosher salt and ground black pepper
  • 2 28 oz cans tomatoes whole, with juices
  • 1 4 oz can green chilies chopped
  • 1½ cups chicken stock or vegetable
  • 1 12 oz. can tomato paste or 2 smaller cans
  • 2 tablespoon red wine vinegar
  • 2 tablespoon hot sauce ie, Tobasco or Crystals
  • 5 tablespoon chili powder
  • 2 tablespoon ground cumin
  • 1 tablespoon Adobo seasoning
  • 1 tablespoon garlic powder
  • Grated cheddar cheese for garnish (optional)
  • sour cream for garnish (optional)
  • jalapenos sliced, pickled or fresh

Instructions

  • Heat the olive oil over medium heat in a large pot, preferably a cast iron pot or Dutch oven. Add the onions, bell peppers, and jalapenos. Cook, stirring frequently, until soft and translucent, about 5 to 8 minutes. Stir in the smoked paprika.
  • Meanwhile, cook the ground turkey in a large skillet until fully cooked. Drain excess grease. Sprinkle with ¼ teaspoon of salt and pepper.
  • Add the cooked turkey to the sautéed veggies. Using your hands, squeeze the tomatoes into the pot, adding all the juice, as well.
  • Stir in the chopped chilies, chicken (or vegetable) broth, tomato paste, red wine vinegar, hot sauce, chili powder, cumin, Adobo seasoning, garlic powder, 1 tablespoon salt, and 1 teaspoon black pepper. Stir until fully mixed.
  • Use a small sharp knife to cut 3 or 4 slits down the sides of the remaining 3 jalapenos. Place them on top of the chili.
  • Simmer the chili for 2 hours stirring occasionally. If simmering for more than 2 hours, you may need to add a little more broth if too much liquid cooks out.
  • Serve with cheese, onions, sliced jalapenos, and sour cream (if desired)

Video

Notes

We use 93% lean ground turkey for our chili.  It will render a little grease which adds some flavor, however, since we want this chili to be low-calorie and low-fat, we drain the grease off.  For a healthier option, you could use 99% lean ground turkey. It won't be as juicy or flavorful, but will still be very good.
Chili powders vary in spice level, depending on the brand and type of peppers that are utilized.  For standard chili powder, we use 5 tablespoons.  However, this can be adjusted according to your taste.  If you are concerned about the spice level, then start off with a couple of tablespoons of chili powder, and taste after about an hour of simmering.  Add more if desired.  Our version is definitely on the mild side. 
For a completely vegetarian version, omit the chili, and add in other ingredients such as canned red kidney beans and corn kernels.  Use vegetable broth in place of the chicken broth/stock.
This recipe can easily be cut in half or doubled, if desired. 
This chili will keep in the fridge in an air-tight container for up to 1 week.  It freezes beautifully for up to 3 months. 
As with most good chili recipes, this is even better the following days after the initial preparation.  

Nutrition

Calories: 262kcal | Carbohydrates: 20g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 634mg | Potassium: 1118mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4047IU | Vitamin C: 60mg | Calcium: 61mg | Iron: 5mg

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

Oysters Rockefeller

by 4 Comments

This is one of those appetizers that people look at and say “Wow!”…then they try one, and say “Wow, oh WOW!”  

They are so delicious, and really not difficult to prepare. Make it easy on yourself and get the oysters scrubbed and shucked at your local fish-market. You’ll just need to run a knife under the meat of the oyster to disconnect it from the shell. Whip up the spinach mixture and bake for about 20 minutes and serve on top of course salt, like rock salt or sea salt. And you’ve got a dish that folks will be talking about for years to come.

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 oysters Rockefeller each sitting on rock salt on a grey surface with a lemon slice nearby.

How To Make Oysters Rockefeller

As mentioned, these really are simple to prepare, and the filling can even be made in advance.

But, you may be wondering where the name Oysters Rockefeller came from. Learn more about that here.

How To Blanch Fresh Spinach

Sautéd fresh spinach is a key ingredient for this beautiful appetizer.

You’ll want to start off with 8 ounces (½ lb) of fresh mature spinach. After removing the stems, you’ll want to add the spinach to a pot of boiling water and stir for about 3 to 4 minutes, until wilted. Transfer to an ice bath to stop the cooking, and then drain. Use your hands to squeeze out the excess water, then roughly chop and set aside.

EXPERT TIP: You’ll want to seek out bunched fresh spinach, usually found in the produce section of most well-stocked supermarkets or farmer’s markets. We don’t recommend using baby spinach, which is perfect for a salad, but not cooking with. If you can’t find fresh, then go with frozen chopped spinach. Let completely thaw and squeeze all the water out.  Remember to cut the stems away from the fresh spinach.

Fresh spinach being dropped into boiling water, and then transferred to an ice batch, and then roughly chopped.

The sauce is deeply flavorful.

We love using Pernod liqueur for a slight licorice taste. It’s optional, but we think it’s really good and doesn’t overpower the flavor profile, and is a wonderful match to the oysters.

EXPERT TIP: Make sure to save a cup of the water that you blanched the spinach in. You’ll add this to the sautéd onions and garlic in butter, along with the Pernod and hot sauce. As it simmers, the sauce will reduce and concentrate flavor into the cooked spinach.

A large silver skillet filled with sautéd spinach, onions, and garlic in a sauce with a wooden spoon in the pan.

Once most of the liquid has reduced down, it’s time to add more flavor and thicken things up.

Remove from heat and stir in Parmesan cheese and Panko bread crumbs.

EXPERT TIP: Panko bread crumbs can be found in most supermarkets nowadays. They are Japanese in origin and are a little larger than regular store-bought breadcrumbs. If you can’t find Panko, regular breadcrumbs will work just fine. Or, even better, take 2 or 3 slices of bread, remove the crusts, and chop in your food processor, or with a sharp knife.

A hand sprinkling Panko bread crumbs from a small white bowl into a skillet filled sautéd spinach and onions.

The Perfect Topping

You’ll want to save about ¼ cup of the bread crumbs to create a topping for the spinach mixture.

In a small skillet, simply melt two tablespoons of unsalted butter and then add 1 minced clove of garlic. Sauté for about a minute, and then stir in the breadcrumbs and a pinch of salt.

These breadcrumbs will turn slightly browned as they cook in the oven and provide an amazingly delicious crunchy topping, which is a perfect match to the soft, luxurious oyster.

A small silver skillet filled with Panko bread crumbs being stirred into melted butter with a wooden spoon.

Choosing the Right Oysters

You really can’t go with a bad oyster for this dish. Of course, the fresher the better.

We recommend checking with your local fish market and asking for the freshest oysters. And go ahead and have them shuck them for you and save the oyster liqueur (the liquid inside the oysters). See the video for how to shuck oysters at home. To do this, you’ll need oyster gloves and a shucking tool. Click here to order a set.

Spoon 1 to 2 tablespoons of the spinach mixture directly on top of the shucked oyster, and then add a pinch of the bread crumbs on top.

EXPERT TIP: The oysters should cook in a 400°F oven for 20 minutes, however, you’ll want to loosely tent them after about 8 minutes of cooking to prevent the breadcrumbs from getting too brown.

A spoon transferring a spinach mixture on top of an oyster in a shell, and then breadcrumbs being sprinkled on top.

When To Serve Oysters Rockefeller

There is such a ‘wow’ factor with this dish, that’s it’s often served for special occasion events, such as New Year’s Eve.

Oysters are also rumored to bring good luck and prosperity in the coming year, another great reason to serve on the night that the big ball drops in Times Square, NYC.

But honestly, these are not difficult to prepare, and they are always such a crowd-pleaser, we serve them as a spectacular appetizer for dinner parties throughout the year.

A small circular black plate with an oysters Rockefeller placed in the middle of it next to an oyster fork.

Oysters Rockefeller FAQs

  • Can frozen oysters be used? Yes, but fresh is always best. Seek out a decent seafood market at your favorite market. Most likely, they will have fresh oysters on hand and will even shuck the oysters for you. We get ours from Whole Foods.
  • How long will fresh oysters keep before they should be consumed? After getting them shucked, keep them on ice in your refrigerator for 2 to 3 days. If shucking them yourself, they will keep in the fridge (unshucked) for up to 1 week.
  • Can they be made in advance? The spinach mixture and breadcrumbs topping can be made up to 2 days in advance! Keep in the fridge until ready to use.
  • Can they be served at room temperature? These are definitely best served warm. They will keep warm for up to 20 to 30 minutes. They are still delicious at room temperature but don’t leave them out for more than 1 hour. Don’t worry…they’ll be devoured.

A dark grey trey filled with oysters Rockefeller sitting on small piles of rock salt.

Some of our other favorite oyster dishes are our:

Oyster Casserole
Grilled Oysters with Tomato Compound Butter
Fried Oysters and Clams
BLT with Fried Oysters

But in the meantime, you’ve just got to make these amazing oysters!

A spoon being held up with a spinach mixture in it from an oysters Rockefeller.

Ready to truly impress with the most elegant appetizer 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 dark grey trey filled with oysters Rockefeller sitting on small piles of rock salt.
Print Recipe
4.50 from 2 votes

Oysters Rockefeller

Oysters Rockefeller is the perfect 'special occasion' appetizer. This truly has the 'wow' factor. Have your local fish market shuck the oysters for you for additional ease. Serve on coarse salt for a beautiful presentation. And don't worry about the anise-flavored liqueur, it doesn't overpower at all, and adds a wonderful depth. Amazing!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American / French
Servings: 8 people
Calories: 180kcal
Author: Kris Longwell

Equipment

  • Baking sheet and rock salt, or coarse sea salt

Ingredients

  • 8 oz spinach fresh, stems removed and rinsed
  • 10 tablespoon unsalted butter divided
  • 1 cup onion chopped
  • 4 cloves garlic minced, divided
  • ¼ cup Pernod liqueur or other anise-flavored liqueur, such as Herbsaint
  • 1 tablespoon hot sauce ie, Tobasco
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper freshly ground
  • ¾ cup Panko bread crumbs divided
  • ¼ cup Parmesan cheese grated
  • 12 oysters on the half shell, discarding the top shell for each oyster
  • Coarse salt such as 'rock' or coarse sea salt (about 4 cups)

Instructions

MAKE THE TOPPING

  • Bring 1 quart of water to a boil in a medium-sized pot.
  • Add the spinach and cook until very tender, about 3 to 5 minutes. Drain the spinach in a colander set over a large bowl and reserve 1 cup of the cooking liquid. Cool the spinach in an ice bath, or let sit until cool enough to handle, and then finely chop and set aside.
  • Melt the butter (1 stick) in a large skillet over medium-high heat.
  • Add the onion and cook until starting to soften, about 4 minutes. Add the garlic and cook for another 1 minute.
  • Add the reserved spinach water and bring to a boil.
  • Add the chopped spinach, liqueur, hot sauce, salt (½ tsp), and pepper (¼ tsp). Reduce heat to medium and simmer until the mixture reduces slightly, about 10 minutes.
  • Remove from heat and mix in the ½ cup bread crumbs and Parmesan cheese (¼ cup).
  • Meanwhile, make the bread crumb topping by melting the 2 tablespoons of butter in a small pan. Add the extra garlic (1 minced clove), and saute for 1 minute. Mix in the ¼ cup of extra bread crumbs. Remove from heat.

PREPARE THE OYSTERS

  • Preheat the oven to 400°F.
  • Spread a ¼-inch layer of the coarse salt on a large baking sheet, as well as your serving platter.
  • Arrange the oysters on the baking sheet and top with 1 to 2 tablespoons of the spinach mixture.
  • Top each with a pinch of the bread crumb topping mixture.
  • Bake until slightly browned on top and sauce is bubbling at the edges of the oysters, about 20 minutes. After about 8 minutes, loosely cover the oysters with a piece of foil, to prevent the breadcrumbs from burning.
  • Let oysters cool for a few minutes. Using tongs or a spatula, carefully transfer the warm oysters to the salt-covered platter. Serve at once!

Video

Notes

We get our oysters from Whole Foods.  They will shuck them for you and keep them on ice. 
We don't recommend using baby spinach for this recipe.  It will get too stringy and not a good consistency once blanched.  Mature fresh spinach can usually be found bunched together in the produce section of most well-stocked markets.  If you can't find fresh, then go with frozen.  Let thaw, and then squeeze the excess water from it. 
The Pernod, or any anise-flavored liqueur, adds a hint of licorice taste to the oysters.  Not overpowering at all, but so good! Decent substitutes for the liqueur are white wine, absinthe, vodka, or fresh lemon juice.
The spinach mixture and breadcrumb topping can be made up to 2 days in advance. 
Oysters Rockefellers are definitely best served warm, however, they'll still be delicious at room temperature.  Don't let them sit at room temperature for more than 1 hour.  
 

Nutrition

Calories: 180kcal | Carbohydrates: 8g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 307mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3126IU | Vitamin C: 11mg | Calcium: 87mg | Iron: 1mg

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

Fettuccine with Creamy Sausage Sauce

by 16 Comments

Everyone loves a great heartwarming bowl of pasta, right?

We think it’s one of the great treasures in life; we love pasta that much! Wesley’s favorite pasta dish is our Country Italian Pasta, loaded with broccoli, Italian sausage, and all in a white wine sauce with rigatoni. Ever since my last round of tweaking of this recipe, however, he is now pronouncing it his new all-time favorite. It is really, really good. And it is easy enough for a weeknight diner, but spectacular enough for a dinner party!

A large stainless steel saucepan filled with fettuccine with creamy sausage sauce with a wooden spoon also in the pan.

How To Make Fettuccine with Creamy Sausage Sauce

This pasta dish is really quite a snap to make and bring to the table.

The sauce is so good, we often double the recipe and freeze half of it for later!

The Ingredients You Will Need

As with many classic Italian pasta dishes, we’re going to start off with a classic mirepoix.

First, we heat a couple of tablespoons of olive oil, then toss in a couple more tablespoons of unsalted butter. Sauté the onions, carrots, and celery until soft, about 4 to 5 minutes.

EXPERT TIP: You want equal quantities for the mirepoix components. For even cooking, it’s also important to chop the onions, carrots, and celery into similar-sized pieces. We use our food processor to roughly chop the peeled carrots. Processing onion and celery in the food processor will break the vegetables down too much, and we don’t recommend this.

A large stainless steel skillet filled with sautéd mirepoix with a wooden spoon in the middle of it.

For the tomatoes, we love going with whole canned San Marzano tomatoes.

They are packed at the height of their freshness and come from the nutrient-rich region at the foot of Mount Vesuvius.  If you can’t find certified San Marzano canned tomatoes, any kind of canned whole tomatoes will work just fine.

EXPERT TIP: I was taught in my early years of cooking that your hands are the best tools for crushing tomatoes into your sauce. I was told this was the way home cooks in Italy have been doing it for generations. Who am I to disagree with this? And I do believe it makes for a better sauce, so I’ve been hand-crushing my tomatoes for a long time.

A hand squeezing a whole tomato into a skillet of sautéd vegetables.

Choosing the Right Type of Italian Sausage

Italian sausage is already loaded with flavor, so not a ton of additional seasoning is needed for the pork.

In most well-stocked supermarkets, you can find Italian sausage in the fresh meat section or in the frozen section. You can often get hot, sweet, or regular sausage. If you have a local butcher, see if they have Italian sausage. We often use a combination of sweet and hot. You’ll need about 1 lb of sausage.

Remove the casings from the links and crumble into the pan with the sautéd mirepoix.

Two hands crumbling uncooked Italian sausage into a skillet filled with sautéd vegetables.

Now, it’s time to start making this sauce a little creamy!

We love going with half and half, but you could use whole milk, heavy cream, or a combination of any of these.

EXPERT TIP: You want to start off by adding only ½ cup of the cream to the sausage. This will allow the meat to absorb the cream and become extra velvety and flavorful. We’ll finish the sauce up with the other ½ cup of half and half right before adding in the cooked pasta.

A hand pouring cream from a small milk jug into a skillet filled with cooked sausage and vegetables.

Selecting the Best Pasta

We think fresh pasta is just wonderful for a sauce like this.

In many well-stocked supermarkets or gourmet food shops, you can find packaged fresh pasta. This is pasta that has not gone through the drying process. We love using a combination of fresh egg pasta and fresh spinach pasta. Or, you can make your own egg pasta and homemade spinach pasta!

Once the sauce has simmered for about 45 minutes, it’s time to add in the cooked pasta. Add it in batches and use a pair of tongs or a couple of wooden spoons to work it into the sauce.  Be sure to save a cup of the pasta water.  You will probably need some of this to the pasta in the pan to help loosen it all up.

A pair of tongs lowering spinach and egg pasta into a skillet of creamy sausage sauce.

How To Serve Fettuccine with Creamy Sausage Sauce

This pasta dish is so loaded with flavor and is quite filling; all you really need to serve it with is a nice crusty loaf of Italian bread and a bottle of red wine!

Of course, a nice leafy green salad would be a great start for this amazing bowl of pasta.

EXPERT TIP: We love serving this pasta with freshly grated Parmesan cheese. The cheese is the perfect match for the zesty and creamy sauce.

A hand grating a block of Parmesan cheese over white bowl filled with fettuccine with creamy sausage sauce.

This pasta is so flavorful, and it is always a huge hit whenever we serve it to guests.

But it’s so easy to prepare, it makes for a wonderful weeknight meal. The sauce freezes beautifully, and leftovers are just as good as when it’s served right off the stove!

EXPERT TIP: If you’re looking for an alternative to pork, nowadays, you can find really great chicken Italian sausage, or even turkey Italian sausage. Ground beef seasoned with salt, pepper, and Italian seasoning would be great, too. You can leave the meat out and add sautéd mushrooms in its place for a vegetarian dish.

A white individual serving bowl filled with fettuccine with creamy sausage sauce.

If a bowl of heartwarming pasta with an incredibly delicious sauce sounds good to you, then you’ve come to the right place.  If you love this dish, you’ll probably also love our Slow-Braised Pork Ragu with Pappardelle or our Shrimp Fettuccine Alfredo!

With one bite, you’ll understand why this has become an all-time favorite dish in our house.

So good and couldn’t be easier to prepare. Now, that’s something to cheer about!

A large skillet filled with fettuccine with creamy sausage sauce with a wooden spoon also in the pan.

Ready to make one of the most delicious pasta dishes in the world? Go for it!

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

A white individual serving bowl filled with fettuccine with creamy sausage sauce.
Print Recipe
5 from 7 votes

Fettuccine with Creamy Sausage Sauce

Fettuccine with Creamy Sausage Sauce is pure Italian pasta heaven. The flavors of this dish just work perfectly together. The sauce can be made up to 4 days in advance. It also freezes beautifully!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Entree / Pasta
Cuisine: Italian
Servings: 6 people
Calories: 682kcal
Author: Kris Longwell

Equipment

  • Large skillet/saucepan and pot for boiling pasta

Ingredients

  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 1 cup carrot peeled and chopped
  • 1 lb Italian sausage sweet, hot, or combo, with casings removed
  • ½ teaspoon nutmeg grated
  • Kosher salt and black pepper
  • 1 cup half and half divided
  • 2 tablespoon tomato paste
  • 1 28 oz. can whole tomatoes drained
  • 1 cup beef stock
  • 16 oz. pasta fettuccine or linguine, a mix of spinach and egg is great!
  • Parmesan cheese grated, for serving

Instructions

  • In a large skillet, heat the olive oil over medium heat until shimmering. Add the butter and stir with a wooden spoon until melted. Add the onion, celery, and carrots, and saute until tender, about 4 to 5 minutes.
    2 tablespoon olive oil, 2 tablespoon unsalted butter, 1 cup onion, 1 cup celery, 1 cup carrot
  • Add the sausage and stir to break it into smaller clumps. Sprinkle with the nutmeg and season with ½ teaspoon salt and ½ teaspoon pepper. Reduce the heat to medium-low and cook until the sausage is almost fully cooked, about 8 minutes.
    1 lb Italian sausage, ½ teaspoon nutmeg, Kosher salt and black pepper
  • Add ½ cup of the half-and-half, stir well, and cook for 8 minutes, using a wooden spoon to incorporate the half-and-half into the sausage mixture.
    1 cup half and half
  • Stir in the tomato paste. Use your hand to squeeze tomatoes into the sauce, mixing well. Add another ½ teaspoon salt and ¼ teaspoon pepper to the sauce.
    2 tablespoon tomato paste, 1 28 oz. can whole tomatoes
  • Reduce the heat to low and cook for 30 minutes. Stir occasionally, adding the beef stock in increments to keep the sauce from drying out. After simmering for 30 minutes, and after you've added all of the beef broth, stir in the remaining ½ cup of half-and-half.
    1 cup beef stock
  • Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. If using fresh pasta, it will only need to cook for about 2 minutes. Be sure to save at least a cup of pasta water.
    16 oz. pasta
  • Add the pasta to the sauce in the skillet and toss until the strands are well coated with the sauce. Add reserved pasta water to help loosen the pasta and mix with the sauce. Serve at once with grated cheese passed at the table.
    Parmesan cheese

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
You'll need 1 lb of the sausage. Sometimes this is 3 links, sometimes that's 4 links. Just use your best judgment. We love using a combination of hot and sweet sausage, but that's up to you!
Italian sausage can be found in the meat department of most well-stocked supermarkets.  Often, they are in the frozen meat area. 
Chicken sausage or turkey sausage is a great substitution. If not already seasoned, you'll need to season the meat as it cooks with ½ teaspoon of salt, pepper, and 1 teaspoon of Italian seasonings, such as dried oregano, basil, and fennel. 
We like using half-and-half for the cream, but you can use all whole milk, or heavy cream, or a combination of any of these. Remember, to use ½ a cup to sauté into the meat, and then another ½ cup when the sauce is finished simmering.
We love either making fresh pasta or purchasing fresh pasta from the market. Remember that fresh only takes a couple of minutes to cook.  Dried pasta, such as fettuccine, linguine, or spaghetti, are all great options.  Follow the instructions on the package for al dente pasta.  Remember to save some pasta water to thin the sauce, if necessary!
The sauce can be made up to 1 week in advance.  Keep in an air-tight container in the fridge.  The sauce also freezes beautifully for up to 2 months. 

Nutrition

Calories: 682kcal | Carbohydrates: 65g | Protein: 24g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 725mg | Potassium: 691mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3982IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 2mg

POST UPDATE: This recipe was originally published in January 2016, but was updated with improved tweaks to the recipe, with new tips and photography, and a fabulous new video in December 2020!

Oyster Casserole

by 24 Comments

This dish is so flavorful and a Southern classic, especially during the holidays.

My grandma used to make Oyster Casserole every Christmas. I was a pretty young Texan kid at the time, and oysters scared me a little. However, I remember my sister and other family members just loved it. Now, the Loon and I can’t get enough of it. Try it, and you’ll see what we mean.

Oyster Casserole recipe

How To Make Oyster Casserole

EXPERT TIP: For added flavor, we add chopped scallions (green onions) and garlic in the final 30 seconds of sautéing the veggies.

Onions, celery, and green onions being sautéed in a large silver skillet with a wooden spoon in the middle of it.

Selecting the Oysters

There are many types of oysters, fresh and packaged. For this recipe, we think the packaged variety is perfectly acceptable.

Packaged oysters are found at well-stocked supermarkets in the seafood department or your local seafood market.

EXPERT TIP: You’ll end up draining the oysters twice for this casserole. First, when you remove them from the container. Drain and rinse them under the faucet in your sink. Add them to the skillet with the mushrooms. The mushrooms will soften and release liquid, along with the oysters.  Thus, needing another draining (more on that in a bit).

A large silver skillet filled with oysters and mushrooms and liquid that has been released from them.

A Bechamel Sauce Binds the Casserole Together

While the oysters are simmering, or even after they’ve simmered, it’s time to make an easy bechamel sauce.

In a medium-sized saucepan, melt a couple of tablespoons of butter over medium heat. Add two heaping tablespoons of flour and stir for 1 minute.

EXPERT TIP: The flour and butter mixture is called a roux. After adding half-and-half and other flavor enhancements, the liquid will thicken. This will take anywhere from 2 to 5 minutes. The sauce should be pretty thick; see our video for reference. Now, add the Parmesan cheese to finish off the sauce.

A hand dumping ¼ cup of grated Parmesan cheese into a saucepan filled with a bechamel sauce.

Now, back to oysters and mushrooms: After 15 minutes of simmering, a decent amount of liquid will be released from the oysters and the mushrooms.

This is normal, but you don’t want all this liquid in the casserole.

Simply place a colander over a large bowl, or in your sink, and carefully transfer the contents of the skillet into it. Once fully drained, return the satuéed veggies and oyster to the skillet, or the saucepan containing the bechamel sauce.

A person draining cooked oysters and mushrooms into a colander over a glass bowl and then transferring them into a saucepan filled with béchamel sauce.

How To Make a Breadcrumb Topping

Like many casseroles, you’re going to want a nice crunchy topping.

Easy! Simply take a large loaf of bread, remove the crusts as best you can, and then pulverize it in your food processor.

EXPERT TIP: If you don’t have a food processor, simply use a knife to chop the bread until you have coarse bread crumbs. We think thicker breadcrumbs are better anyway. Just before topping the casserole, melt a couple of tablespoons of butter and stir it into the breadcrumbs with a pinch of salt. Now, generously top the casserole with the prepared breadcrumbs.

A person sprinkling fresh bread crumbs over the top of an uncooked oyster casserole in a black oval baking dish.

When To Serve Oyster Casserole

As mentioned previously, this dish is a very popular one to serve during the holidays. It’s perfect alongside Best Mashed Potatoes, Mom’s Dressing, Gourmet Green Bean Casserole, and Corn Casserole!

But, we’ve got to tell you, this casserole is so flavorful and easy to prepare, we love having it all year long!

You may also like our Fried Oysters and Clams, or our BLT with Fried Oysters, too!

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

A wooden spoon lifting up a helping of creamy cooked oyster stew out of a casserole dish.

If you’re trying to think of a side dish that’s a little different this holiday season (or anytime, for that matter), look no further!

We have found that even folks who aren’t big fans of oysters really love this dish.

I’m not sure how my Grandma, who lived in central Missouri, ever learned about oyster casserole, but my family is thankful that she did. Odds are, your family will be thanking you, too, when you bring it to the table. It’s that good!

A wooden spoon sitting in casserole dish filled with cooked oyster casserole, with one serving missing from the dish.

Ready to make the best casserole this side of the Gulf of Mexico? 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 wooden spoon sitting in casserole dish filled with cooked oyster casserole, with one serving missing from the dish.
Print Recipe
5 from 4 votes

Oyster Casserole

This Oyster Casserole is a favorite on holiday tables all over, but especially in the Southern United States. We just love the briny flavor of the fresh oysters, combined with mushrooms, veggies, bread crumb topping....unbelievably delicious!
Prep Time20 minutes
Cook Time17 minutes
Total Time37 minutes
Course: Casserole
Cuisine: American
Servings: 4 people
Calories: 371kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon olive oil
  • 6 tablespoon unsalted butter divided
  • ½ cup onion chopped
  • ½ cup green bell pepper seeded and chopped
  • ½ cup celery chopped
  • ¼ cup scallions sliced, white and green parts
  • 3 cloves garlic minced
  • 2 16 oz containers oysters fresh, drained and rinsed
  • 8 oz mushrooms sliced
  • 2 tablespoon all-purpose flour heaping
  • 1 cup half and half
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup Parmesan cheese grated
  • 1 cup breadcrumbs fresh, chopped from a loaf of bread with the crust mostly removed

Instructions

  • Preheat oven to 400°F.
  • Heat the olive oil over medium-high heat in a large skillet. Stir in 2 tablespoons of the butter until melted. Add onion, bell pepper, and celery, and cook until soft, about 5 to 7 minutes. Add the scallions and garlic and cook for another minute.
    2 tablespoon olive oil, 6 tablespoon unsalted butter, ½ cup onion, ½ cup green bell pepper, ½ cup celery, ¼ cup scallions, 3 cloves garlic
  • Add oysters and mushrooms and bring to a simmer, stirring often, 5 minutes. Set aside.
    2 16 oz containers oysters, 8 oz mushrooms
  • Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in flour, and cook, whisking constantly, until smooth, 1 minute.
    2 tablespoon all-purpose flour
  • Stir in half and half, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper, whisking constantly, until very thick and beginning to bubble, about 2 to 5 minutes. Stir in Parmesan cheese until melted, about 1 more minute.
    1 cup half and half, 1 tablespoon fresh lemon juice, 1 tablespoon Worcestershire sauce, 1 tablespoon hot sauce, 1 teaspoon Kosher salt, ½ teaspoon freshly ground black pepper, ¼ cup Parmesan cheese
  • Using a fine-mesh sieve or colander, strain the oyster mixture and discard the liquid.
  • Add the oyster mixture to the cheese sauce and stir until fully incorporated.
  • Spread mixture in an 11x7-inch baking dish.
  • Melt the remaining 2 tablespoons of butter, then toss breadcrumbs with melted butter and a pinch of salt. Sprinkle the breadcrumbs over the oyster mixture.
    1 cup breadcrumbs
  • Bake for 15 minutes, or until bubbly. Remove the casserole from the oven and move the rack to the 2nd level under the broiler. Place the casserole under the broiler for 1 to 2 minutes, until the breadcrumb topping is slightly browned. Watch closely!!! Don't let burn, as broilers vary! Remove from the oven and serve at once.

Video

Notes

This casserole is best with fresh oysters (not frozen). Fresh oysters can be found canned or in plastic containers in the seafood section of many well-stocked supermarkets or gourmet food markets. Or, at your local fish market.  We don't recommend using boiled or smoked oysters. Shucking fresh oysters is an option, too.  You'll need about 4 lbs of them.
We recommend using half and half for the sauce; however, you can substitute whole milk, heavy cream, or a combination of any of these.
For the hot sauce, we use Louisiana hot sauce, but Tabasco, Crystals, or Franks are all great choices.  The hot sauce adds a small amount of spice, but very little.  If you want no heat at all, simply omit the hot sauce, or go with a smaller amount (a couple of dashes). 
The casserole can be prepared up to 4 hours in advance of baking.  Don't top with the breadcrumbs until just before baking.
IMPORTANT: Keep an eye on the casserole once you place it under the broiler.  It does not take long at all to brown the breadcrumbs.  Broilers vary from oven to oven, so don't let them burn!

Nutrition

Calories: 371kcal | Carbohydrates: 30g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 1037mg | Potassium: 410mg | Fiber: 3g | Sugar: 5g | Vitamin A: 814IU | Vitamin C: 22mg | Calcium: 179mg | Iron: 2mg

POST UPDATE: This recipe was originally published in December 2016, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in December 2020!

Shaved Brussels Sprouts with Pancetta and Balsamic

by 8 Comments

Shaving Brussels Sprouts with Pancetta and Balsamic is a unique and beautiful way to serve this versatile vegetable. We let our food processor do all the work, but you can get the same results with a knife and a steady hand. It’s a wonderful side dish for your holiday table serve alongside The Perfect Roast Turkey!

A white serving bowl filled with shaved Brussels sprouts with balsamic, pine nuts, and pancetta with a large spoon inserted into the side of the salt.

👉 The Ingredients

The simple ingredients of shaved Brussels sprouts, crispy pancetta, and tangy balsamic vinegar come together to create an elevated side dish bursting with flavor and texture. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients on a white background for shaved Brussels sprouts with balsamic and pancetta including fresh Brussels sprouts, cubed pancetta, a carafe of white wine, balsamic vinegar, pine nuts, salt, and pepper.

🥓 Substituition and Variations

  • Vegetables – Look for bright green Brussels sprouts in the produce section or at your farmer’s market. Fresh is best, but frozen can work, too. It will be easier to slice them with a knife, rather than shredding in your food processor. Broccoli or cauliflower can be substituted. Again, slice, don’t shred them.
  • Pancetta – Cubed pancetta can be usually be found near the deli section of most well-stocked supermarkets. If you can’t find it, ask the person at the deli. Bacon is a great option. Or, to make the dish completely vegetarian, omit it.
  • Balsamic and wine – Aged balsamic gives a wonderful tang to the dish, but you can easily substitute red wine vinegar or apple cider vinegar. If you don’t prefer to cook with wine, substitute chicken broth or homemade vegetable stock.

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

👩🏼‍🍳 How To Make Shaved Brussels Sprouts with Pancetta and Balsamic

Shredded Brussels sprouts inside a food processor.
  1. Step 1: Trim the ends of the Brussels sprouts, then shred them in your food processor
Cubed pancetta being cooked until crispy in a skillet with a large wooden spatula stirring it.
  1. Step 2: Cook the pancetta until crispy in a large skillet.
A person pouring Madeira wine from a small glass jar into a silver skillet on a stove top.
  1. Step 3: Remove the pancetta and deglaze the pan with white (or Madiera) wine.
Shave Brussels sprouts being sautéed in white wine in a large silver skillet and being stirred by a wooden spatula.
  1. Step 4: Add the shaved Brussels sprouts and sauté for 5 minutes.
A person pour balsamic vinegar from a tablespoon into a skillet filled with sautéed shaved Brussels, crispy pancetta, and pine nuts.
  1. Step 5: Stir in the salt, pepper, pancetta, toasted pine nuts, and balsamic
A white serving bowl filled with shaved Brussels sprouts with balsamic, pine nuts, and pancetta with a large spoon inserted into the side of the salt.
  1. Step 6: Serve at once!

Expert Tips

When selecting Brussels sprouts at the market, look for medium-sized bright green sprouts. When slicing them, remove any dark color exterior leaves and use a knife to cut the rough ends off of each sprout. If you don’t have a food processor, then use the same knife to thinly slice the sprouts. You’ll get the same end result, it will just take a little longer. The sprouts can be sliced up to 12 hours in advance of cooking them.

🙋🏽‍♂️ Frequently Asked Question

How far in advance can shaved Brussels sprouts with pancetta and balsamic be made?

This dish is best served fresh, but you can prepare the shaved Brussels sprouts and toast the pine nuts a day ahead; store them separately in the refrigerator and combine with crispy pancetta and balsamic vinegar just before serving to maintain texture and flavor.

How can I shave Brussels sprouts if I don’t have a food processor.

You can use a mandolin, but be very careful! A sharp knife will work, too.

Is Shaved Brussels Sprouts with Pancetta and Balsamaic gluten-free.

Yes, it is.

Expert Tip

But be careful when toasting the pine nuts, or pignoli’s; they don’t take long at all to get nice and toasty. Place them on a baking sheet and roast at 350°F for only about 2 minutes, or until just starting to turn a darker brown. Keep an eye on them! They burn quickly!

A large serving spoon being lifted holding a serving of shaved Brussles sprouts with balsamic and pancetta over a bowl of the same.

🥘 Other Classic Side Recipes

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

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

A white serving bowl filled with shaved Brussels sprouts with balsamic, pine nuts, and pancetta with a large spoon inserted into the side of the salt.
Print Recipe
5 from 1 vote

Shaved Brussels Sprouts with Pancetta and Balsamic

Shaved Brussels Sprouts is such a unique and special way to prepare this delicious vegetable. The cooking of the pancetta, toasting of the pine nuts, and reducing the balsamic can all be done hours in advance of serving.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 182kcal
Author: Kris Longwell

Equipment

  • Large skillet

Ingredients

  • 2 lbs Brussels sprouts dark leaves removed and rough stems trimmed
  • 6 oz pancetta cubed
  • 2 tablespoon Madiera wine or white wine
  • 1¼ teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • ⅓ cup pine nuts lightly toasted
  • 2 tablespoon balsamic glaze

Instructions

  • Use the slicing attachment on a food processor to shred the sprouts. Or, use a sharp knife to thinly slice the sprouts. Set aside.
    2 lbs Brussels sprouts
  • Cook the pancetta in a large skillet until cooked and crispy. Use a slotted spoon to transfer the pancetta to a plate lined with paper towels.
    6 oz pancetta
  • In the same skillet, add the wine and de-glaze the pan (scraping up cooked on pancetta bits) over medium-high heat. Cook, stirring frequently, until most of the liquid has evaporated, about 2 minutes.
    2 tablespoon Madiera wine
  • Add the Brussels sprouts and cook until softened and somewhat reduced, about 5 minutes.
  • Stir in 1 teaspoon of salt, as well as the pepper, pancetta, toasted pine nuts, and balsamic glaze. Remove from heat and taste. Add more salt if desired. Transfer to warmed serving dish and serve at once!
    1¼ teaspoon Kosher salt, ½ teaspoon black pepper, ⅓ cup pine nuts, 2 tablespoon balsamic glaze

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Be sure to look for Brussels sprouts that are nice and bright green.  If there are few dark leaves here and there, that’s okay.  If most of the outer layers are dark, try and find some elsewhere.  The size of the sprouts isn’t as important, you’ll just need 2 lbs.  Remember, as the sprouts cook, they will cook down and reduce in size.
For a completely vegetarian version, omit the pancetta and the wine.  Start off by heating 2 tablespoon of olive oil to the pan and then add the shaved sprouts, following the recipe as written from that point on. 
When toasting the pine nuts, keep an eye on them…they will burn quickly!
We love cooking with Madiera wine, but a nice quality white wine or sherry will work just fine, too.  If you’d prefer not to use wine, then de-glaze the pan with apple cider vinegar.
Be sure to taste and add salt accordingly before serving.  These sprouts can handle a lot of salt, but remember that the pancetta is pretty salty to begin with. 
The pancetta can be cooked in advance and the pine nuts can be toasted in advance.
To make your own balsamic glaze, simply heat a medium saucepan over medium-high heat.  Add 2 tablespoon of brown sugar (dark or light) and ⅔ cup of balsamic vinegar.  Bring to a bowl, and then simmer for about 15 minutes until syrupy and somewhat thick. This can be done a couple of days in advance, too.
This dish is best served right off the stove.  And though leftovers are tasty, it loses the freshness after about a day in the fridge.  It also doesn’t freeze very well.  Don’t worry, though, it almost always gets devoured in its entirety when served to guests. 

Nutrition

Calories: 182kcal | Carbohydrates: 13g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 533mg | Potassium: 517mg | Fiber: 5g | Sugar: 3g | Vitamin A: 863IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg

Red Velvet Sandwich Cookies

by 8 Comments

Our favorite cake, hands down, is a red velvet cake. But, is there anything much better than a red velvet chewy-on-the-inside cookie? And what about homemade cream cheese frosting? This incredibly festive cookie brings it all together. And they’re ready to eat within about 45 minutes!

Three red velvet sandwich cookies stacked on a piece of brown paper next to a glass of milk.

How To Make Red Velvet Sandwich Cookies

As mentioned, these cookies really are a snap to prepare and don’t require a lot of exotic ingredients.

To be honest, they are so good, we make a double batch. They make wonderful holiday gifts, too!

Red velvet cake has had a surge in popularity in recent years. However, you may still be asking, What is red velvet cake?

Well, the origins are a little murky, but it’s believed originated in Maryland back in the 1920s.

EXPERT TIP: Cocoa powder is a key ingredient in red velvet cake. We love the chocolate flavor so much, we love the addition of semisweet baking chocolate to the cookie batter. To melt the chocolate, simply break it up, place it in a large microwave-safe bowl with the butter, and nuke on high in three 30-second intervals. Give it a stir every 30 seconds.

A glass bowl filled with semisweet chocolate and butter and then again after its been melted.

What Makes Red Velvet Cake Red?

In the early days, red beets were often used to make the batter a beautiful red color.

Nowadays, a good dose of red food coloring brings about that beautiful red hue that we immediately recognize in the iconic cake.

EXPERT TIP: You may have heard that food dye can be harmful to your health. We did plenty of research on this subject, and the overall consensus is that there is no issue with food dye when used in recipes that are NOT loaded with chemicals and preservatives.  It’s those by-products that are not healthy.  These cookies use natural ingredients and red food coloring (unless you are allergic to food dye) pose no health risk.

A person using a whisk to mix together red food dye into melted chocolate in a glass bowl.

Now, a word of warning, the batter for these cookies is pretty dense.

As you add in the dry ingredients, it may seem like the ratio of wet to dry is not correct. Don’t worry, it is.

EXPERT TIP: You don’t want to overmix the batter, which is why we recommend mixing the flour into the wet mixture by hand with a wooden spoon. But it does take a little elbow grease. As an alternative, you can transfer the melted chocolate mixture to a stand mixer with a paddle attachment and gradually add the flour mixture until fully incorporated. Or, if your arm tires out when doing it by hand, grab a family member to pitch in. It’s really not that difficult, but be forewarned!

A person dumping a flour mixture into a chocolate mixture and then completely mixed together with a wooden spoon.

How To Form the Cookies

Since these are sandwich cookies, it is very helpful for the cookies to be all uniform in size.

A trigger-handled ice cream scoop makes this so easy. Or, you can use your hands to form a couple of tablespoons of the batter into a ball. But the trigger-handle scooper makes it so easy!

EXPERT TIP: After you have formed a ball, simply drop it into a bowl filled with ½ cup of powdered sugar (confectioners) and roll it around until coated. As the cookies bake, the sugar spreads and ends up looking like a beautiful snow-covered sweet treat. Festive and delicious!

A person using a trigger handle ice cream scooper to drop red velvet cookie dough into a bowl filled with powdered sugar.

After you’ve rolled the dough in the powdered sugar, place them on a baking sheet lined with parchment paper, about 1 inch apart.

Use the heel of your hand to gently flatten the cookies just a little.

Bake for only 11 to 12 minutes, until slightly risen and just a little crusty on the bottoms. The red velvet cookies will crack on the surface, which is exactly what you want. Gorgeous!

EXPERT TIP: It’s important to allow the cookies to cool before you add the cream cheese filling. This only takes about 20 to 30 minutes. This is plenty of time to whip up the frosting that makes the most amazing filling for these red velvet sandwich cookies!

Red velvet cookies cooling on a baking rack.

How To Make Cream Cheese Frosting

Cream cheese frosting is probably the most popular type of frosting for a red velvet cake, so it only makes sense that we use a slightly thicker version of it for the filling of these cookies.

Make sure your cream cheese is at room temperature before mixing it together with the powdered sugar and vanilla extract.

EXPERT TIP: When filling the cookies with the frosting, be sure to select two cookies that are very close to each other in size. Smear about 1 tablespoon of the frosting on the flat side of a cookie, and then press the bottom side of another similar-sized cookie into the frosting. So easy!

An off-set spatula spreading cream cheese frosting on the flat side of a red velvet cookie.

The Perfect Holiday Cookie

These cookies really are the quintessential Christmas cookie.

And talk about festive.

Besides being a really beautiful sandwich cookie, the taste is one of our all-time favorites.

A white plate holding a stack of red velvet sandwich cookies stuffed with cream cheese frosting.

These Red Velvet Sandwich Cookies are so much fun to make, too.

Bring in the kids and have a blast.

And just wait until you take that first bite. A real Christmas miracle of yumminess!

A hand holding a red velvet sandwich cookie with a bite take out of it.

Ready to make the best holiday cookie this side of the North Pole? Go for it!

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

Three red velvet sandwich cookies stacked on a piece of brown paper next to a glass of milk.
Print Recipe
5 from 3 votes

Red Velvet Sandwich Cookies

These Red Velvet Sandwich Cookies are the quintessential holiday sweet treat! And they come together in no time at all. They make awesome sweet gifts, too!
Prep Time15 minutes
Cook Time12 minutes
Cooling30 minutes
Total Time57 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 527kcal
Author: Kris Longwell

Equipment

  • Two baking sheets with racks

Ingredients

  • 3 oz semisweet chocolate roughly chopped
  • ¼ cup unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon red food coloring
  • 2 cups all-purpose flour
  • 2 tablespoon unsweetened cocoa
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 2½ cups powdered sugar divided
  • 8 oz cream cheese softened
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 375°F. Place racks in the top third and bottom third of the oven.
  • Place the chocolate and butter in a large microwave-safe bowl. Heat on HIGH in 30-second intervals for a total of 90 seconds, stirring with a wooden spoon after each interval.
    3 oz semisweet chocolate, ¼ cup unsalted butter
  • Stir in the sugar, eggs, and red food coloring until fully combined and smooth.
    1 cup sugar, 2 large eggs, 1 tablespoon red food coloring
  • In a separate bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
    2 cups all-purpose flour, 2 tablespoon unsweetened cocoa, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon Kosher salt
  • Gradually mix the flour mixture into the melted chocolate mixture. The batter will be very thick and requires a little elbow grease as you mix. This process can also be done in a stand mixer, just don't overmix the batter.
  • Place ½-cup of the powdered sugar in a medium-sized bowl. Use a trigger-handle ice cream scoop, or a couple of tablespoons, to form a small ball of batter. Drop into the powdered sugar and turn to fully coat. Place on a baking sheet lined with parchment paper. Use the heel of your hand to gently flatten the ball just a bit. Dough balls should be spaced 1 inch apart from each other. You'll have enough dough to make between 24 to 30 cookies, depending on the size of your dough balls.
    2½ cups powdered sugar
  • Bake the cookies for 11 to 12 minutes, until slightly fluffed. Remove from the oven and use a spatula to transfer the cookies to a baking rack. Cool for 20 to 30 minutes until completely cooled.
  • Meanwhile, place the softened cream cheese in a medium-sized bowl. Add 2 cups of the powdered sugar with the vanilla extract. Use a hand mixer to beat until smooth.
    8 oz cream cheese, 1 teaspoon vanilla extract
  • Spread about 1 tablespoon of the cream cheese filling over the flat side of half of the cookies. Press the remaining half of the cookies, flat side down, into the filling of the frosted cookies. Serve at once or store in an air-tight container with a lid.

Video

Notes

The dough for these cookies is very stiff and requires a little effort to get the flour mixture incorporated into the wet chocolate mixture.  Take your time mixing it in.  If you prefer, you can use a stand mixer to bring the batter together.  Just be careful not to overmix.  Once the flour is completely combined, stop mixing.
The cream cheese filling should be pretty stiff, too.  If it feels too creamy, add a little more powdered sugar.  The filling will be stiffer than regular cream cheese frosting.  If the filling is too creamy, it will squeeze out of the sandwich cookie when bitten into. 
The cookies will keep in an air-tight container for up to 10 days.
Because the cream cheese filling is dairy, we recommend keeping the cookies refrigerated when not being served.  When serving to guests, remove from the fridge about an hour before serving to allow it to come to room temperature.  

Nutrition

Calories: 527kcal | Carbohydrates: 89g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 336mg | Potassium: 172mg | Fiber: 1g | Sugar: 63g | Vitamin A: 626IU | Calcium: 70mg | Iron: 2mg

Standing Prime Rib Roast

by 30 Comments

There are very few dishes that have the level of ‘wow’ factor that this roast does.

It is, without doubt, one of those “special occasion” meals, perfect as a centerpiece for a holiday feast. We’re not going to lie, it’s not a cheap cut of meat, but the results are truly spectacular, and you will be surprised at how simple it is to prepare. We even show you a couple of amazing sauces to serve with it. Get ready, folks…we’re going to show you how to impress loved ones at the dinner table like never before!  

A fully cooked standing prime rib roast sitting upright on a white platter surrounded by fresh herbs.

How To Make a Standing Prime Rib Roast

You may be wondering, is standing rib roast the same as prime rib?

We’re going to walk you through all these questions and arm you with the easy-to-follow steps to make the best prime rib you ever had or served.

How To Order a Prime Rib Roast

Let’s first review the grades of beef as defined by the USDA in the United States: Prime, Choice, and Select.

Prime – The highest grade in the US, produced in limited quantities
Choice – Contains less marbling than Prime but more than Select
Select – Leaner and less tender than the first two, still high-grade meat

This terminology can be a little confusing when looking to purchase a prime rib roast. The word ‘prime’ for this roast actually refers to the primal rib section of the cow, which is where the roast comes from.

You can order a “Prime” prime rib roast or a “Choice” prime rib roast. Standing means “with bones.” You can buy a boneless roast, but it won’t be a standing rib roast.

A standing prime rib roast can be found in gourmet food markets or ordered with your local butcher (our favorite option) or online with merchants like D’Artagnan or Kansas City Steaks.

EXPERT TIP: This roast is truly so flavorful that it does not require a lot of additional seasoning. A liberal application of coarse salt and freshly ground black pepper is enough. We like to rub on a softened butter mixed with fresh herbs and garlic just before roasting. This helps create a deeply flavorful and crispy exterior. We recommend seasoning the meat the night before and then letting the roast sit on the counter for two hours before adding the butter compound and roasting.

A person adding salt and pepper to a standing prime rib roast in a roasting pan, and then brushing it with an herbed butter compound.

How To Cook Prime Rib

To deliver a perfectly and evenly cooked roast, we highly recommend using what is referred to as a “reverse sear” method of cooking the roast.

Instead of starting with a hot oven at first, we’re going to go low and slow and then finish the roast off in a super hot oven for just about 6 to 8 minutes to get the perfect sear.

This low and slow method cooks the roast evenly throughout, and then the high-temperature sear at the end creates that desirable crust on the outside.

EXPERT TIP: Classic prime rib is served medium rare (125°F to 130°F) or medium (135°F to 140°F). An instant-read thermometer is critical to ensure you’ve reached the desired internal temperature. For a 6 to 7-lb, 3-bone roast, you’ll need about 3 to 4 hours of baking at 250°F. At this point, the roast can (and should) rest for a minimum of 30 minutes, and up to 90 minutes, before adding it back into the super-hot oven.

A standing prime rib roast fully cooked in a roasting pan on a cutting board.

How To Remove the Bones

Although you can purchase a roast without bones, we recommend purchasing one with the bones.

The bones don’t necessarily impart a lot of flavor to the roast, but more importantly, they act as an insulator for the roast, allowing for an extra juicy cut of meat.

EXPERT TIP: If ordering the roast from your butcher, you can ask him/her to cut the bones away from the roast for you, and then tie them back into place with string. If not, after the roast has had its final high-temperature sear, simply use a large, sharp knife to cut the bones away from the roast. It’s really easier to do than you might think.

A person pulling the bones away from a prime rib roast that have been held in place by kitchen twine.

What to Serve With

As mentioned, the roast is absolutely perfectly delectable to eat once seared and bones removed.

However, if you want to up the ante a bit, we recommend making a heavenly creamy horseradish sauce.

It’s made with heavy cream, crème fraîche, Dijon mustard, white wine vinegar, fresh dill and parsley, and of course, prepared horseradish.

EXPERT TIP: This creamy horseradish sauce is better after it’s had time to meld the flavors in an enclosed jar in the fridge for a day or two before serving. Simply mix everything in a small bowl and then transfer it to a jar with a lid.

A medium-sized glass bowl filled with a creamy horseradish sauce with a whisk in it.

An au jus sauce is also a perfect accompaniment for the roast, and it comes together quickly once the meat is out of the oven.

First, add red wine (¼ cup) with 1 tablespoon of Worcestershire sauce in a medium saucepan and cook over medium-high heat until reduced by half, about 4 minutes.

Strain the juices from the roasting pan into the saucepan. Add 1½ cups of beef broth and simmer for another 10 to 15 minutes, until slightly reduced. Season with a healthy pinch of Kosher salt. Use a fat separator to remove excess grease, or skim it out with a spoon. Transfer the sauce to a serving bowl and pass it at the table. The au jus can be kept warm in the saucepan until ready to serve.

A saucepan filled with homemade au jus sauce with a wooden spoon in it.

How To Slice

The standing roast is truly a spectacular centerpiece on your holiday table.

As soon as the roast comes out of the oven, you can immediately transfer it to a serving platter, standing upwards, with the bones towering about the meat.

EXPERT TIP: If the roast is held together with twine, use a sharp pair of kitchen shears to snip the strings away and then let the bones fall away. Use a carving knife and fork to cut ¼-inch to ½-inch slices. This can be done at the table or before you serve it. If slicing before you serve, simply cut all the cuts of roast and place them on a platter, then bring them to the table.

A large beef roast on a cutting board with a slice cut away from the roast.

There is just something magical that happens when that homemade au jus sauce drizzles over the slice of roast.

As mentioned, the meat is so incredibly flavorful and tender, it really doesn’t need much more than a sprinkling of coarse sea salt.

But the au jus honestly puts it over the top.  Another stunning beef centerpiece roast is our Beef Tenderloin Roast with Red Wine Sauce.

A hand drizzling au jus sauce over a slice of prime rib roast on a plate.

And then, of course, the combination of the perfectly cooked roast with the tangy and deeply flavorful creamy horseradish sauce is just unbelievable.

We love to give each guest their own little bowl of horseradish sauce, so they can add as little or as much as they wish.

A hand spooning a small dollop of creamy horseradish sauce over a slice of prime rib.

The Ultimate Holiday Roast

If you’ve ever thought about making a standing prime rib roast but you were too nervous to invest in it because you worried about not preparing it correctly…Lay those fears to rest.

This is a foolproof technique that will produce restaurant-quality results every single time.

We love to serve this show-stopper of a roast with our Best Mashed Potatoes and Maple-Braised Brussels Sprouts or slow-cooked green beans.

A white dinner plate filled with a slice of roast beef next to helping of mashed potatoes and green beans.

Ready to make the most stunning (and delicious) holiday roast of all time? Go for it! You can do 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 standing prime rib roast sitting upright on a white platter surrounded by fresh herbs.
Print Recipe
5 from 9 votes

Standing Prime Rib Roast

If there were ever a show-stopper to end all show-stoppers for roasts, this would undoubtedly be the one. A 6 to 7-pound roast (with 3 bones) will easily feed up to 8 guests. The homemade au jus and creamy horseradish sauce put it over the top. Don't be intimidated by this roast...follow these steps and you'll have a perfectly cooked prime rib that will impress your guests!
Prep Time10 minutes
Cook Time4 hours
Chilling and resting time10 hours
Total Time14 hours 10 minutes
Course: Entree
Cuisine: American
Servings: 8
Calories: 268kcal
Author: Kris Longwell

Equipment

  • Roasting pan with a roasting rack

Ingredients

For the Roast

  • 1 6 -7 lb standing prime rib roast with 3 bones
  • Kosher salt and freshly ground black pepper
  • ¼ cup unsalted butter room temperature
  • 1 teaspoon rosemary fresh, chopped
  • 1 teaspoon thyme fresh, chopped
  • 2 cloves garlic crushed, or finely minced
  • 1 cup beef broth

For the Creamy Horseradish Sauce

  • ½ cup heavy cream
  • ½ cup creme fraiche or sour cream
  • 3 tablespoon prepared horseradish sauce
  • 1 teaspoon Dijon mustard
  • 2 teaspoon white wine vinegar
  • 1 tablespoon dill fresh, finely chopped
  • ¼ cup parsley fresh, chopped
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper freshly ground

For the Au Jus

  • ¼ cup red wine
  • 1 tablespoon Worcestershire sauce
  • 1½ cups beef broth

Instructions

Prep the Roast

  • Several hours in advance of roasting, or even better, the night before, liberally salt and pepper the roast all over. Place on a roasting rack in a roasting pan and place in the refrigerator, uncovered.
    1 6 -7 lb standing prime rib roast, Kosher salt and freshly ground black pepper
  • Two hours before roasting, remove the roast from the refrigerator and place it on the counter.
  • Meanwhile, use a fork to mix together the softened butter, rosemary, thyme, and garlic in a small bowl. Set aside.
    ¼ cup unsalted butter, 1 teaspoon rosemary, 1 teaspoon thyme, 2 cloves garlic
  • Preheat oven to 250°F.
  • Rub the butter/herb mixture all over the roast. Pour the beef broth into the bottom of the roasting pan. Place the roast (in the pan on the rack) in the oven (uncovered) and roast until an instant-read thermometer reaches 125°F for medium-rare or 130°F for medium, about 3 to 4 hours. (The roast will continue cooking as it rests; it typically will increase another 5 degrees).
    1 cup beef broth
  • Remove the roast from the oven and loosely tent with foil for at least 30 minutes, or up to 1½ hours.

Make the Creamy Horseradish Sauce

  • While the roast is in the oven, or even better, 1 or 2 days in advance: In a medium-sized bowl, mix together all of the ingredients of the creamy horseradish sauce until fully incorporated. Transfer to a jar or container with an air-tight lid and place in the refrigerator until ready to serve.
    ½ cup heavy cream, ½ cup creme fraiche, 3 tablespoon prepared horseradish sauce, 1 teaspoon Dijon mustard, 2 teaspoon white wine vinegar, 1 tablespoon dill, ¼ cup parsley, ½ teaspoon Kosher salt, ¼ teaspoon black pepper

Make the Au Jus

  • After the roast has come out of the oven for the initial cooking, add the wine and Worcestershire sauce to a medium saucepan over medium-high heat. Place a sieve over the saucepan and pour in the drippings from the roasting pan (you'll need to carefully remove the roast from the pan to do this. Add the roast back to the roasting rack after pouring the drippings.
    ¼ cup red wine, 1 tablespoon Worcestershire sauce
  • Simmer the wine mixture until slightly reduced, about 4 to 5 minutes. Add the beef broth and cook on high for another 10 to 15 minutes until reduced by about a third. The sauce will still be thin, but slightly thickened. Season with a pinch of salt.
    1½ cups beef broth
  • Pour into a fat separator, or skim the grease from the top of the liquid, and then transfer it into a serving vessel.

Finish the Roast and Serve

  • Turn the oven to the highest setting, 500°F or 550°F.
  • Place the roast (in the roasting pan) back into the oven and cook until darkened and crispy on the outside, about 6 to 8 minutes.
  • Remove from the oven. If the roast is held together with a string, use kitchen shears to cut it away and remove the bones. If the bones are attached to the roast, run a sharp knife down the side of the roast, between the bones and the meat, until the bones fall away.
  • Use a carving knife to slice the roast into ¼-inch or ½-inch slices. Serve at once with au jus and creamy horseradish sauce passed at the table.

Video

Notes

If you go with a boneless prime rib roast, follow the recipe as is, and remove the roast from the oven when an internal temperature reaches 125°F for medium-rare or 130°F for medium.  
Prime cuts of prime rib can be found at many well-stocked butchers or ordered online.  Choice-grade of prime rib is still extremely delicious, and less expensive. 
No need to cover the roast while cooking in the oven for the low-temp cooking or the high-temp sear. 
When you remove the roast from the low-temperature oven, be sure to allow it to rest for at least 30 minutes or up to 1½ hours. Tent with foil.  The roast will continue to cook and increase approx. 5 more degrees.
You can ask your butcher to cut the bones away for you, and then have them tied back into place with kitchen twine.   Or, you can use a large, sharp knife to cut the bones away from the roast after the high-temperature searing. 
If desired, you can leave the bones and cut the roast into large chops.  Each chop will have about 2 lbs of meat and would serve at least 2 people. (We recommend removing the bones and slicing). 
The horseradish sauce can be made up to 2 days in advance.  In fact, the sauce gets better after sitting in an air-tight container in the fridge for at least 24 hours. 
If you prefer, you can make the au jus sauce directly in the roasting pan.  Simply place the pan on the stove over medium heat.  Follow the recipe as written, straining the sauce before serving. 

Nutrition

Calories: 268kcal | Carbohydrates: 1g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 460mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 554IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

Glühwein (Mulled Wine)

by 6 Comments

We first discovered Glühwein (Mulled Wine) while visiting beautiful Salzburg, Austria, during the Christmas season many years ago.  With one sip, you are immediately comforted and reminded of how beautiful the holidays are. And it is easy to prepare and can be made a day in advance!

Two glass mugs filled with mulled wine (gluewein) garnished with an orange wedge, star anise, and a cinnamon stick.
[feast_advanced_jump_to]

🍷 The Ingredients

The ingredients for Glühwein combine a rich blend of dry red wine, warm spices, citrus, sweeteners, and a splash of spirits to create a fragrant and comforting mulled wine. Find ingredient notes (including substitutions) below.

An arrangement of ingredients for Glehwien (Mulled Wine) on a grey wooden background including two bottles of red wine, brandy, Triple Sec, apple cider, maple syrup, vanilla extract, and spices.

📝 Ingredient Notes and Substitutions

  • Dry Red Wine: Choose a medium-bodied, dry red wine like Merlot, Cabernet Sauvignon, or Pinot Noir; avoid overly tannic or oaky wines for best flavor.
    Substitution: You can use a fruity rosé or even a non-alcoholic red grape juice for a kid-friendly version.
  • Apple Cider: Adds natural sweetness and depth.
    Substitution: Use fresh apple juice or pear juice if apple cider isn’t available.
  • Spices (Cloves, Cinnamon, Star Anise, Juniper Berries): Whole spices provide warmth and complexity.
    Substitution: Ground spices can be used in a pinch, but use less to avoid overpowering the drink.
  • Sweeteners (Maple Syrup): Adds a rich, mellow sweetness with a hint of caramel.
    Substitution: Honey, brown sugar, or agave syrup works well as an alternative.
  • Brandy and Triple Sec: Boost the alcohol content and add layers of flavor.
    Substitution: Use orange liqueur alone or omit spirits for a milder drink.
  • Vanilla Extract: Adds subtle sweetness and aroma.
    Substitution: Vanilla bean or a small pinch of vanilla powder can be used.

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

👩🏼‍🍳 How To Make Glühwein (Mulled Wine)

A person pouring red wine from a bottle into a silver stock pot on a gas stove.
  1. Step 1: Pour the wine and the apple cider into a large pot over medium-low heat.
A person dropping slices of an orange into a silver stock pot on a gas stove.
  1. Step 2: Stir in the orange slices.
A person holding three cinnamon sticks over a silver stock pot that he getting ready to drop in.
  1. Step 3: Next, stir in the cloves, cinnamon sticks, star anise, and juniper berries. Cook on low for about 20 to 30 minutes.
A person holding a small glass jar filled with maple syrup of a silver stock pot filled with mulled wine on a gas stove.
  1. Step 4: Stir in the maple syrup.
A person holding two small glass bowls, one filled with Triple Sec and the other one filled with brandy, both over a silver stock pot on a gas stove.
  1. Step 5: Finally, stir in the brandy, Triple Sec, and vanilla extract. Let it heat for 5 minutes.
A person placing two cinnamon stick into a glass mug that is filled with glehwein (mulled wine).
  1. Step 6: Serve in heatproof mugs and garnish with orange slices, star anise, and cinnamon sticks.

Expert Tip

For the best flavor, gently simmer your Glühwein over low heat—avoid boiling—to preserve the wine’s delicate aromas and prevent bitterness, and let it steep with the spices for at least 20-30 minutes to fully develop that warm, cozy complexity.

🎄How To Serve Glühwein (Mulled Wine)

  • Serve warm: Ladle the mulled wine into heatproof mugs or glasses to keep it cozy and comforting.
  • Garnish: Add a cinnamon stick, a slice of orange, or a few whole cloves for a festive touch and extra aroma.
  • Pair with snacks: Serve alongside baked brie with cranberries, holiday cookies, roasted spiced nuts, or the perfect charcuterie board for a perfect holiday pairing.
  • Keep warm: Use a slow cooker or a stovetop on very low heat to keep the Glühwein warm throughout your gathering.
  • Optional extras: Offer extra brandy or orange liqueur on the side for guests who want a stronger drink.
  • Non-alcoholic option: Prepare a batch without wine using apple cider and spices for guests who prefer no alcohol.

🙋🏽‍♂️ Frequently Asked Questions

What type of wine is best for making Glühwein (Mulled Wine)?

A medium-bodied, dry red wine with fruity notes works best, such as Merlot, Cabernet Sauvignon, or Pinot Noir.

Can I make Glühwein ahead of time?

Yes, you can prepare it a day in advance and gently reheat it before serving to allow the flavors to meld even more.

How do I prevent Glühwein (Mulled Wine) from becoming bitter?

Keep the heat low and avoid boiling; simmer gently to preserve the wine’s delicate flavors and prevent bitterness.

Can I make a non-alcoholic version of Glühwein (Mulled Wine)

Absolutely! Substitute the wine with apple cider or grape juice and omit the brandy and liqueurs for a delicious alcohol-free alternative.

Can I adjust the sweetness or spice level for Glühwein (Mulled Wine)?

Yes, you can add more sweetener or spices to taste during the simmering process to suit your preference.

What brand offers top-notch spices for making Glühwein?

Maison-Gabrielle, based in Paris, France, is renowned for its high-quality spices that elevate the flavor of mulled wine. Use code HOWTOFEEDALOON for 10% off your full order.

Several tins of spices sitting around a glass mug filled with glehwien (mulled wine) with a festive garland and sign that reads "Be Merry" behind it.

🍹 More Festive Cocktail Recipes

Ready to make the best mulled wine this side of the North Pole? Go for it!

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

Two glass mugs filled with mulled wine (gluewein) garnished with an orange wedge, star anise, and a cinnamon stick.
Print Recipe
5 from 1 vote

Mulled Wine (Glühwein)

Mulled Wine (Glühwein) is perfect for sipping by the fire, or out on the slopes, or when friends and family come over. Make a big batch, keep it warm in your slow cooker, and you'll be very happy, even if the weather outside is frightful!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Cocktail
Cuisine: German
Servings: 8 people
Calories: 95kcal
Author: Kris Longwell

Equipment

  • Medium-sized pot for simmering
  • Slow-cooker for keeping warm (optional)

Ingredients

  • 2 bottles red wine see NOTES for best wine to use
  • 1 cup apple cider
  • 2 oranges sliced, divided
  • 6 cloves
  • 3 cinnamon sticks plus more for garnish
  • 3 star anise
  • 1 teaspoon whole juniper berries
  • ½ cup maple syrup
  • ½ cup brandy optional, for extra warmth
  • ½ cup Triple Sec optional, adds a bright, citrusy flavor
  • 1 teaspoon vanilla extract

Instructions

  • In a medium pot, combine the red wine and apple cider.
    2 bottles red wine, 1 cup apple cider
  • Add the orange slices, cloves, cinnamon sticks, star anise, and juniper berries. Heat gently over low to medium heat, allowing the spices to infuse for about 15 to 20 minutes. Do not let it come to a boil!
    2 oranges, 6 cloves, 3 cinnamon sticks, 3 star anise, 1 teaspoon whole juniper berries
  • Stir in the honey.
    ½ cup maple syrup
  • Add the brandy, Triple Sec, and vanilla extract. Heat for another 5 minutes. Strain to remove the spices and orange slices, if desired.
    ½ cup brandy, ½ cup Triple Sec, 1 teaspoon vanilla extract
  • Serve warm in heatproof glasses or mugs, garnish with fresh orange slices, cinnamon stick, and star anise.

Video

Notes

When selecting wine, Beaujolais (or Beaujolais Nouveau) is always our first choice and is usually available just in time for the holiday season. Other wonderful options include Pinot Noir, Malbec, Syrah, or even a nice Cabernet.
Make sure you simmer the mulled wine over low heat.  If you bring it to a boil, it will reduce the liquid, as well as cook out all of the alcohol. 
The mulled wine can be made a day in advance, and then gently reheated over low heat before serving.
The recipe can easily be doubled or tripled if serving a larger gathering.

Nutrition

Calories: 95kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 78mg | Fiber: 2g | Sugar: 22g | Vitamin A: 74IU | Vitamin C: 25mg | Calcium: 25mg | Iron: 1mg

Sheet-Pan Mexican Frittata

by 2 Comments

We just love a good Mexican breakfast casserole, and one that’s not too difficult to prepare, especially during the festive holiday season, is even better!

Creating a deeply flavorful Mexican frittata in a sheet pan is an amazing way to please a large hungry family and keep everyone happy. And we’re thrilled to have partnered with our friends at OZO Foods to create a recipe that’s not only delicious but also naturally nutritious!

Mexican frittata squares on a couple of blue plates next to glasses of orange juice.

How To Make Sheet-Pan Mexican Frittata

This incredible frittata recipe is wonderful any time of the year or even any time of the day for that matter.

But we especially love to serve this during the holiday season. It’s fun, festive, easy to prepare, and feeds a big hungry family ready to enjoy in the holiday spirit.

Adding Nutritional Value Without Losing Flavor

Of course, you could prepare this Mexican frittata with a protein such as chorizo, breakfast sausage, seasoned beef or pork.

But the brilliant folks at OZO Foods have a philosophy called “flexitarian” that we try to incorporate into our daily meal planning. Skip the meat, but not the eggs and cheese! And with OZO Plant-Based Mexican Seasoned Ground, you honestly will not even realize it’s not perfectly seasoned meat! It’s that good!

EXPERT TIP: OZO Plant-Based Mexican Seasoned Ground packs big, bold taste in delicious ground crumbles. Additional seasoning is not needed in order to get that classic delicious Mexican/Tex-Mex flavor. We start off by sautéing some onion and chopped poblano pepper. Add in the OZO Plant-Based Mexican Seasoned Ground, then finish it off with sweet corn and savory black beans!

A stainless steel skillet filled with ground plant-based protein and black beans and corn.

Now, it’s time to start having some fun.

Get out your sheet pan, we find that a standard 11″ x17″ works perfectly. Grease it with a little butter or cooking spray.

And simply spread the mixture all across the bottom of the pan.

A person using a wooden spatula to spread a plant-based Mexican mixture over the base of a rimmed baking sheet pan.

What Is a Frittata?

You may be wondering what exactly a frittata is, and how is it different from, say, an omelet.

It’s actually an Italian dish that is loaded with lots of eggs and wonderful fillings ranging from protein to vegetables. It’s usually baked.

EXPERT TIP: Did we say loaded with eggs? Yes, we did. It may seem like an awful lot, but this Mexican frittata calls for 18 eggs. Don’t worry, if you’re going with an 11″x17″ baking pan, it will fill in over the protein mixture perfectly.  Cilantro, shredded cheddar and Monterey Jack, and little hot sauce add incredible flavor to the eggs.

A person pouring hot sauce into a tablespoon over a large glass bowl filled with eggs and chopped cilantro.

Now, it’s time to transfer all those eggs to the pan.

Don’t worry, it may seem like it won’t all fit, but trust us…you’ll be just fine.

EXPERT TIP: We recommend placing the egg mixture in a 10 cup measuring cup to pour over the protein mixture or use a ladle to spread it evenly over the top.

A person using a ladle to spread an egg mixture over the top of a plant-based protein mixture in a rimmed sheet pan.

What to Serve with Sheet-Pan Mexican Frittata

As with so many Tex-Mex or Mexican dishes, the items you serve along with the main dish elevates the taste and overall joyful experience even more.

We love serving this breakfast frittata recipe with our homemade pico de gallo, restaurant-quality salsa, and avocado slices (or guacamole).

EXPERT TIP: Fried corn tortillas strips add a little crunch to the dish as well as that classic Mexican look and feel. Making them is a snap and can be done up to a day in advance. Simply grab 4 or 5 yellow corn tortillas and cut them into ½-inch strips. Pour enough oil into a medium-sized sturdy pot and heat over medium-high heat. Toss the strips in and cook for about 1 minute. Drain on paper towels and lightly salt!

A fully cooked sheet-pan Mexican frittata with a person removing a slice with a spatula.

And did we mention how quickly the frittata bakes and is ready to serve?

Crank your oven up to 450°F and then place in the oven for only 13 to 15 minutes.

The eggs will puff up a little bit, which is completely normal. After letting the frittata rest for about 5 minutes, it will have settled and will be ready to serve. We slice it into 12 large pieces and remove each slice from the pan with a spatula.

A slice of a Mexican frittata being lifted out of a sheet pan of the dish.

Quality Ingredients Make the Perfect Frittata

There is a reason this Mexican frittata is so incredibly flavorful: The simplicity and freshness of clean ingredients, including fresh peppers, sweet corn, black beans, and of course, those classic Mexican flavors.  It all adds up to a family-friendly breakfast that is so satisfying and delicious in so many ways.

We can say without one hesitation of doubt that OZO Foods has completely raised the bar on plant-based protein offerings. In addition to this incredible Protein-Based Mexican Seasoned Gound, OZO also offers Plant-Based Burgers and Plant-Based Ground. The sky is the limit with these delicious products!  Check out our Plant-Based California Burgers, and then also our Vegetarian Pasta Bake and our Stuffed Acorn Squash, both featuring Protein-Based Ground. They are the bomb!

As you all know, we think eating delicious food is one of the greatest joys in life – and OZO meets us at the culinary intersection of superior taste, nutrition, and convenience.

A blue plate with a slice of Mexican frittata on it sitting next to a package of OZO plant-based Mexican ground and a glass of orange juice.

If you’re looking for a breakfast dish that will not only excite your family and friends, especially during the holiday season, but also fills them with superior Tex-Mex taste, then look no further.

And what’s even better, you can feel good about increasing nutritional value in the dish without sacrificing taste or texture. It’s a win/win situation, and what could be better than that?

And preparing the dish in a standard sheet-pan will ensure that no one will be leaving breakfast hungry!

A Mexican Frittata with all the classic fixings is the perfect holiday breakfast!

Fresh salsa being drizzled over a slice of Mexican frittata that is sitting on a blue plate.

Ready to make a breakfast that your family will be asking for time and time again? Go for it!

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

A slice of a Mexican frittata being lifted out of a sheet pan of the dish.
Print Recipe
5 from 1 vote

Sheet-Pan Mexican Frittata

This Sheet-Pan Mexican Frittata is loaded with those classic Mexican/Tex-Mex flavors that we all love so much. And it makes enough to serve a large hungry family. Especially wonderful on a holiday morning, but also incredible any time of the year!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast / Brunch
Cuisine: Mexican / TexMex
Servings: 12
Calories: 298kcal
Author: Kris Longwell

Equipment

  • 11"x17" rimmed baking sheet

Ingredients

  • 4 tablespoon unsalted butter divided
  • 1 cup onion chopped
  • 1 poblano pepper seeded and chopped
  • 12 oz OZO Plant-Based Mexican Seasoned Ground thawed
  • 1 cup corn fresh or frozen
  • 1 cup black beans canned, drained and rinsed
  • 18 large eggs
  • ¼ cup cilantro chopped, plus more for garnish
  • 2 cups cheese shredded, combo of cheddar and Monterey Jack, divided
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 1 tablespoon hot sauce optional
  • 1 cup Pico de gallo for garnish
  • 1 Avocado sliced, for garnish
  • corn tortilla strips
  • 1 cup salsa for serving

Instructions

  • Preheat oven to 450°F and use 2 tablespoon of softened butter to grease the baking pan (or use cooking spray).
  • Heat the remaining 2 tablespoon butter in a large skillet over medium-high heat.
  • Add the chopped onion and poblano pepper and cook, stirring frequently, until soft and translucent.
  • Mix in the OZO Plant-Based Mexican Seasoned Ground. Stir until fully cooked and the sautéed vegetables are mixed into the mixture, 4 to 5 minutes total. Turn off the heat.
  • Stir in the corn and beans. Transfer the mixture to the prepared baking dish and spread out evenly with a spatula.
  • In a 10-cup measuring cup, or a large bowl, add the eggs, cilantro, 1½ cups of the cheese, salt, pepper, and hot sauce. Use a whisk to lightly beat the eggs and mix everything together. Carefully pour the egg mixture all over the protein/corn/bean mixture. Top with the remaining ½ cup of cheese.
  • Bake for 12 to 15 minutes, until lightly browned on top and the eggs have set. Remove from oven and let rest for 5 minutes. Slice into 12 pieces.
  • Serve at once with pico de gallo, freshly chopped cilantro, avocado slices, and salsa.

Video

Notes

Allow the protein-based Mexican seasoned ground to thaw for 24 hours in the refrigerator.
Fresh poblano peppers can be found in the produce section of most well-stocked markets.  You can substitute canned green chilis, too.  These can be found in 4 oz. cans, whole or chopped, in the Mexican aisle.  These peppers are mild and carry very little heat.  A green bell pepper can be substituted.  Jalapeno peppers can also be substituted, but you will increase the heat level.  One for mild heat, 2 for medium heat. 
The frittata can also be made in a 12-inch cast-iron skillet or 9"x13" casserole dish.
If you want to cut the recipe in half, then use an 8-inch or a 9-inch square baking pan, or an 8-inch cast-iron skillet, or any baking dish that is close to any of these vessles. 
If you prefer to use meat protein in place of plant-based protein, you can use Mexican chorizo, seasoned beef, breakfast sausage, or seasoned pork. 
Left-over frittata can be gently reheated in a 250°F  oven for 15 to 20 minutes, or heated in a microwave in 30-second intervals until the desired temperature is reached. 
The protein/corn/bean mixture can be made up to 24 hours in advance.  
The entire frittata can be made up to 12 hours in advance (before baking).  Loosely cover with foil and refrigerate.  Remove the foil and bake for 15 to 17 minutes (if still chilled from the fridge). 

Nutrition

Calories: 298kcal | Carbohydrates: 14g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 309mg | Sodium: 734mg | Potassium: 381mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1022IU | Vitamin C: 14mg | Calcium: 195mg | Iron: 2mg

Baked Brie with Praline Sauce

by 4 Comments

We love entertaining and serving a delicious appetizer to get the party going is essential.

This dish is one of the easiest recipes we have on the blog with regard to preparation. But folks, don’t let that fool you into thinking it’s also not one of the most delicious recipes on the blog. The sauce can even be made a day or two in advance! A true show-stopper of a dish!

A wheel of baked brie in a baking dish smothered in pecan praline sauce.

How To Make Baked Brie with Praline Sauce

As mentioned, preparing this stellar dish couldn’t be easier.

We serve the dish right in the baking dish that we heated the brie in.

Choosing the Right Kind of Brie

Brie is a soft cow’s milk cheese named after Brie, the French region from which it originated.

It is commonly found in the gourmet cheese section of most well-stocked supermarkets or at gourmet food stores.

EXPERT TIP: This recipe calls for a 16 oz. wheel, which will feed 6 to 8 people. We’ve also used a 13.2 oz. wheel with great results. If you go with a larger than 16 oz wheel, you’ll need to bake the cheese longer, typically 30 to 40 minutes for a 24 oz or 32 oz wheel. Although the rind is completely edible, we like to remove the top layer. Place the brie in the freezer for about 15 to 20 minutes, which will make slicing the top layer off easier.

A person using a chef's knife to slice the top layer of rind from a wheel of brie.

We love placing the wheel of brie in a baking dish and then serving it while still in the dish.

You can certainly bake it and then carefully transfer it to a serving dish.

EXPERT TIP: It’s really important to allow the brie to rest for about 15 minutes after it bakes. Right out of the oven, the cheese will be very melty, and we find that after it has a little time to firm up again, it reaches the perfect consistency for dipping a cracker into! If transferring to a serving platter, let it rest on the baking pan first. It may take 2 spatulas to transfer the cheese. It’s okay if some of the cheese flows over the side of the rind.

A wheel of brie that has been baked in a baking dish and is bubbling on the surface.

How To Make Pecan Praline Sauce

The sauce for this dish is to die for.

We find that toasting the pecans deepens the flavor and adds to the classic praline taste. Give them a rough chop in your food processor or with a sharp knife.

EXPERT TIP: We strongly recommend you NOT skip the coarsely ground black pepper. It is an amazing match to the sweetness of the maple sauce, and it just works perfectly, without making the sauce spicy. The sauce can be made up to 2 days in advance. Simply reheat over medium heat in a medium saucepan. As with the brie, allowing the sauce to rest for about 5 to 10 minutes allows it to thicken slightly and reach the ideal consistency.

A stainless steel saucepan filled with simmering praline sauce with a wooden spoon in it.

When it’s time to pour that praline sauce over the baked brie, make sure your guests are watching.

It’s a gorgeous presentation as that glorious sauce pours all over the melty wheel of brie.

You’ll get plenty of oohs and ah’s!

A medium-sized saucepan being used to pour a pecan praline sauce over baked brie.

When to Serve Baked Brie with Praline Sauce

This dish is so spectacular, we love serving it during the holidays.

But honestly, it’s so amazingly delicious and so simple to prepare, it’s great for any type of occasion. Even a lazy Sunday afternoon at home watching the big game!

EXPERT TIP: Be sure to have plenty of crackers on hand. We love going with water crackers or buttery club crackers. Sliced apples and/or celery are great for scooping, too.

Baked brie with praline sauce in an oval baking dish.

Folks, this is, without doubt, our favorite appetizer to serve for that special occasion, especially during the holidays.

It’s amazing to see guests devour it right up.

It truly sets the stage for a magical evening (or afternoon) of culinary deliciousness.

Yum!

A hand lifting up a cracker topped with baked brie and praline sauce out of an oval baking dish.

Ready to make an awe-inspiring appetizer that will have your guests begging for more? Go for it!

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

A wheel of baked brie in a baking dish smothered in pecan praline sauce.
Print Recipe
5 from 1 vote

Baked Brie with Praline Sauce

This Baked Brie with Praline Sauce really is the perfect holiday appetizer. So easy to prepare, and the taste and texture are out of this world. And the sauce can be made up to 2 days in advance.
Prep Time5 minutes
Cook Time20 minutes
Resting time15 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American / French
Servings: 8
Calories: 236kcal
Author: Kris Longwell

Equipment

  • Baking dish or rimmed baking sheet

Ingredients

  • 1 16 oz brie
  • 8 tablespoon unsalted butter 1 stick
  • 2 tablespoon brown sugar dark
  • ⅓ cup maple syrup pure
  • 1 cup pecans chopped and lightly toasted
  • 1 teaspoon black pepper coarsely ground
  • Crackers for serving

Instructions

  • Place the Brie in the freezer for 15 minutes (this makes slicing easier). Remove any packaging and use a large, sharp knife to carefully cut away the top rind of the wheel of cheese.
    1 16 oz brie
  • Preheat oven to 350°F.
  • Place brie in a baking dish or a rimmed baking sheet. Bake in the oven for 15 to 20 minutes, or until the top is slightly bubbly. It's okay if some of the cheese melts over the sides. Remove from oven and let rest for 15 minutes.
  • While the cheese is cooling slightly, melt the butter in a medium saucepan over medium heat. Once melted, add the brown sugar, maple syrup, pecans, and black pepper. Cook, stirring frequently, for 5 minutes. Remove from heat and let cool for another 5 to 10 minutes.
    8 tablespoon unsalted butter, 2 tablespoon brown sugar, ⅓ cup maple syrup, 1 cup pecans, 1 teaspoon black pepper
  • If leaving in the baking dish, pour the sauce all over the baked brie. If using a serving platter, use a large spatula (or two smaller ones) and carefully transfer the brie to the dish, and then pour the sauce. Serve at once with crackers and sliced fruit (if desired).
    Crackers

Video

Notes

The sauce can be made up to a day in advance.  Keep in the fridge in an air-tight container. After the brie has baked, reheat the sauce over medium heat.
If you can't find a 16 oz. wheel of Brie, you can use a 13-oz or two 8-oz wheels.  If you go larger than 16 oz, you'll need to increase the bake time, usually to 30 or 40 minutes.  Once the top of the Brie starts to bubble slightly, the cheese is ready.
We recommend allowing the Brie to cool for about 15 to 20 minutes after baking. You can serve it immediately, but the cheese will be very melty, and not as easy to use a cracker to scoop up all the goodness. 
The dish can be reheated in a microwave on HIGH in 30-second intervals until warmed through. 

Nutrition

Calories: 236kcal | Carbohydrates: 14g | Protein: 1g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 4mg | Potassium: 81mg | Fiber: 1g | Sugar: 11g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

This recipe is adapted from Nealy Dozier from the Cooking Channel.

Creamed Spinach

by 3 Comments

Most everyone loves going to a top-notch steakhouse for great steaks, right? But we must say, the steakhouse sides give those steaks a run for their money!

This recipe is about as classic as they come. Yes, it’s vegetarian, but no, it’s not figure-friendly. But, hey, it’s a “special occasion” kind of dish. Serve with a Steak au Poivre and some Best-Mashed Potatoes, and you’ll feel like you’re in the best steakhouse this side of Fort Worth, Texas!

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!

Creamed Spinach in a white bowl with a silver spoon

How to Make Creamed Spinach

Folks, we promise you, making creamed spinach at home is so much easier than you might think.

It’s rich, creamy, delicious, and so much fun to make!

A white oval serving bowl filled with creamed spinach.

What’s The Difference Between Spinach and Baby Spinach?

Nutritionally speaking, there’s not much difference between baby spinach and mature spinach. Read more about that here.

But when cooking with spinach, we highly recommend going with mature spinach. Baby spinach just doesn’t cook as well and gets kind of slimy. It’s great for salads, but not for cooking.

You’ll start off without about 12 cups of spinach, and you’ll need to blanch them in a little water in a hot skillet in batches.

EXPERT TIP: Mature spinach can often be found in the produce section of most well-stocked supermarkets. They are usually bundled into small bunches with the stems still on them. To prep the spinach, use a knife to cut off the stems, and then place the leaves in a colander and rinse under cool water to wash away any dirt or grit. If you can’t find fresh, then go with frozen spinach that has been thawed. No need to blanch frozen. Don’t use baby spinach!

A hand dropping fresh spinach leaves into a skillet an then those leaves cooked down after being blanched.

Once you’ve cooked all the spinach and it’s cool enough to handle, it’s time to squeeze the excess water from the leaves.

You can do this in the sink, or place your colander with the cooked spinach in it over a large bowl.

Take the spinach, one handful at a time, and squeeze the excess water out of it. Place in a clean bowl and set aside.

A hand squeezing excess water from a handful of blanched spinach leaves.

After you’ve blanched the spinach, it’s time to prepare the cream sauce, a flavorful bechamel.

Sauté the chopped shallot and garlic in butter until soft.

Add the flour, stirring and cooking for 1 minute. It’s important to cook the raw flour taste out and it will also make a roux, which will enable the cream to thicken perfectly.

A hand dropping a small bowl of flour into a skillet of onions sautéd in butter.

The Right Ratio of Cream to Spinach

We’ve tested this recipe many times, and we find that half-and-half combined with a smaller amount of heavy cream creates a luxurious, but not too heavy sauce.

If you like a thick sauce, go with 1½ cups of half-and-half and ¼ cup of heavy whipping cream. If you like it a little less thick, go with 1¾ cups of half and half, and still ¼ cup of heavy cream. Warming the half-and-half and cream will help the sauce form nicely. Whisk the warmed cream into the roux, whisking constantly to remove any lumps.

EXPERT TIP: Keep some extra half-and-half on hand. After you mix in the cooked spinach, you made need to thin the sauce just a little, and the extra half-and-half allows you to do just that.

A medium-sized saucepan filled with cream is being poured into a skillet with a roux in it.

Now, it’s time to bring it all together.

After the cream has thickened somewhat, stir in the salt, pepper, parmesan cheese, and ground nutmeg.

Finally, stir in the cooked spinach. It will take a little elbow grease to get the spinach fully coated. Stir until everything is well blended and the spinach is nicely heated.

Blanched spinach leaves being dropped from a bowl into a skillet fillet with bechamel sauce.

When To Serve Creamed Spinach

This is a spectacular side dish that is especially good served alongside a wonderful steak, such as our Filet Mignon with Bordelaise Sauce.

It has that “special occasion” look and taste to it. It’s wonderful when served for a romantic dinner for two for Valentine’s Day (the recipe can easily be cut in half).

It’s also an ideal dish for serving during the holiday season. But honestly, it’s so good, and easy to prepare, we love whipping up a batch any time of the year!

A white oval serving bowl filled with creamed spinach.

The spinach can certainly be prepped well in advance of serving.

Cook the spinach, drain and store in an ai-tight container for up to 24 hours before adding it to the cream sauce.

We don’t recommend making the entire dish in advance of serving. That being said, left-overs heat up nicely on the stove, just add a little more cream to loosen it up.

Mmmm…doesn’t this just look delicious?

A white oval serving dish filled with creamed spinach with a silver spoon in the dish.

Folks, you no longer have to wait to go to your favorite steakhouse to have this amazing dish.

Once you get the spinach prepped and ready to go, you’ll be amazed at how easy it is to make this deeply flavorful dish.

Creamed Spinach is rich and even a little decadent, no doubt, but it just matches perfectly against so many entrees, including beef, poultry, pork, or an all-vegetarian menu.

A silver serving spoon lifting up a helping of creamed spinach out of a serving bowl of the same dish.

Ready to make one of the most popular side dishes of all time? Go for it!

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

A silver serving spoon lifting up a helping of creamed spinach out of a serving bowl of the same dish.
Print Recipe
4.50 from 2 votes

Creamed Spinach

This Creamed Spinach is easy to make and you'll feel like you're eating in a fancy steakhouse...but you're in the comfort of your own home. Yum!!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Vegetable - Side Dish
Cuisine: American / French
Servings: 6 people
Calories: 270kcal
Author: Kris Longwell

Equipment

  • Large saucepan / skillet

Ingredients

  • 3 lbs spinach fresh, mature, washed and thick stems removed
  • 3 tablespoon unsalted butter
  • 1 shallot chopped
  • 2 cloves garlic minced
  • 3 tablespoon all-purpose flour
  • 1¾ cup half-and-half
  • ¼ cup heavy cream
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • ½ teaspoon nutmeg ground
  • ⅓ cup Parmesan cheese

Instructions

Prepare the Spinach

  • After rinsing spinach and removing stems, heat a large saucepan over medium heat. Add enough water to coat the bottom of the pan.
  • Working in batches, add the spinach and cook, stirring often, until soft and completely wilted, about 3 to 5 minutes. Drain into a colander and repeat this process until all spinach has been cooked. Rinse with cool water. Once cool enough to handle, use your hands to squeeze excess water from the spinach leaves. Place in a clean bowl and set aside.

Make the Creamed Spinach

  • Add the half-and-half and cream to a small saucepan and heat over medium heat until just starting to simmer. Keep on low, don't bring to a boil.
  • Using the same skillet that you cooked the spinach in, heat the butter over medium heat. Add the chopped shallots and garlic and cook, stirring occasionally, until soft and translucent, about 3 minutes.
  • Stir in the flour and cook for another minute.
  • Whisk in the warmed cream and stir until lumps have dissolved. Cook until thickened, about 3 to 5 minutes more.
  • Stir in the salt, pepper, nutmeg, and Parmesan cheese. Cook for about another minute.
  • Stir in the spinach and continue stirring until fully incorporated and the spinach is heated through, about another 3 minutes.
  • Transfer to a serving dish and serve at once.

Video

Notes

This recipe can easily be cut in half if serving 2 to 4 people.  
Fresh mature spinach is ideal for this recipe.  We do not recommend using baby spinach.    You will still get delicious results with frozen spinach.  Allow two (2) 10 oz. packages to thaw, squeeze out excess water, and proceed with the recipe as written.
For the cream, we find using mostly half-and-half and a little bit of cream makes a nice balance for the sauce, and not too heavy.  However, if you like the sauce really luxurious, then go with all heavy cream.  You can also use a combination of half-and-half, cream, and/or whole milk.  Just make sure you have a total of 2 cups.  Have a little extra cream on hand in case you need to thin the sauce a little after mixing in the spinach.
The spinach can be prepped up to 24 hours in advance.  Keep in an air-tight container in the fridge, it can also be frozen for up to 1 month.  
We find the dish is served best right off the stove, although it re-heats just fine the next day over medium heat and a couple of splashes of cream added to loosen it up. 
The creamed spinach can be frozen, but the texture may be compromised somewhat once thawed. 

Nutrition

Calories: 270kcal | Carbohydrates: 16g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 690mg | Potassium: 1379mg | Fiber: 5g | Sugar: 2g | Vitamin A: 21883IU | Vitamin C: 65mg | Calcium: 374mg | Iron: 6mg

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

Filet Mignon with Classic Bordelaise Sauce

by 7 Comments

Every now and then, such as during the holidays, we love to prepare a meal that is sophisticatedly delicious and then pair it with the perfect wine.

And this culinary classic fits that bill flawlessly. Perfectly cooked beef tenderloin filet, a classic French sauce, silky beef bone marrow medallions, and one of the finest bottles of wine in the world. Now we’re talking.
You’ll need to get started several hours in advance of serving, but the steps are easy to follow.

A white plate holding a filet mignon with classic Bordelaise sauce and a side of roasted asparagus.

How To Make Filet Mignon with Classic Bordelaise Sauce

In this recipe, we’re giving you some tips and techniques that produce a perfectly cooked steak, in addition to the steps for making the sauce and beef marrow.

And since we take holiday planning (or any special occasion dinner) very seriously and nothing can be left to chance, there’s only one wine to serve with this show-stopper dish: Erath Wines. More on this incredible wine shortly.

How To Sous Vide a Steak

If you’ve never tried sous vide cooking, we encourage you to give it a try. The device isn’t overly pricey, but the results are nothing short of phenomenal. Once you sous vide, you may never not sous vide again!

It is a method of cooking in which food is placed in a plastic baggie and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, more than even 72 hours in some cases) at a precisely regulated temperature.

EXPERT TIP: Simply get a decent-sized pot (i.e., a pasta pot) and fill it with about 3 inches of water. Submerge the sous vide device into the water and turn it on. Select your temperature. Add a little bit of oil into the inside four plastic baggies, preferably ones with a ziplock. Now, one steak at a time, place in a plastic baggie, and then lower into the water, allowing the baggie to adhere to the steak. Seal the baggie and set your timer. See NOTES in the recipe card for timing and temperatures for doneness of the steak.

Two hands sealing a baggie filled with a steak that is being submerged into a pot of water with a sous vide device in the water.

Beef Bone Marrow Adds Amazing Taste

We’re talking bone marrow, folks. That may sound a little unusual, but we promise that you will be amazed at how delicious it is.

It is the soft, rich tissue located in the hollow center of beef shank bones. Many describe it as having the ultimate umami flavor and texture. The Loon says it’s like beef butter that melts in your mouth.

Also consider this: Bone marrow is full of healthy attributes that are excellent for proper brain growth and function, and even improve cardiovascular health.  How about that? All we can say is the following statement has never been more true: “It’s better than butter!”

EXPERT TIP: Beef marrow bones are often found in the frozen section of the meat department in most well-stocked supermarkets. You can certainly get them from your butcher, and even ask him/her to cut them into 2-inch pieces. Take them home, and if frozen, allow them to thaw in the refrigerator. Next, add them to a bowl of ice water for 20 minutes. Then use your fingers to gently push the marrow from the bones. If they won’t budge, gently warm a bowl of water, then place the bones in it for 1 minute. This should allow you to get the marrow out. Place the marrow in fresh ice water, and keep in the fridge for 2 to 6 hours.

Several beef marrow bones sitting in a bowl of ice water and then two hands pushing the marrow from a bone shank.

How To Make Classic Bordelaise Sauce

Bordelaise is a classic French sauce and is made with red wine, herbs, and demi-glace.

And you know the rule when it comes to cooking with wine: If it’s not good enough to drink, then it’s not good enough to cook with!

For our sauce, and then again for serving, we’re going with Erath’s Oregon Pinot Noir. Aromas of black cherry, plum, and currant mingle with hints of anise and sandalwood. The flavors reflect the aromatics of cherry and plum with a touch of graham. Hearty and robust, yet smooth and approachable. Perfect in so many ways!

EXPERT TIP: Making demi-glace from scratch is time-consuming and a bit tedious. Nowadays, you can find excellent options for demi-glace. Specialty cooking merchants, such as Williams Sonoma carry brands. Or, you can easily order it online. It’s affordable, delicious, and much, much easier than making it from scratch.

And a reminder: Go with a top-notch wine. Erath’s Pinot Noir won’t break the bank, but the results will speak for themselves.

A person pouring red wine from a carafe into a silver sauce pan all in front of a bottle of Erath Pinot Noir.

Once the steaks have cooked in the sous vide bath water for at least the allotted timeframe, it’s time to finish prep them for serving.

Carefully remove them from the plastic baggies and lightly pat them dry with paper towels. Liberally season them with salt and pepper. Now, place a cast-iron skillet, or another sturdy skillet, over medium-high heat. No need to add oil. Once the pan is smoking hot, add the steaks. Sear on one side for about 1 minute, flip, and then sear for another couple of minutes. Keep them warm in a low-temperature oven (200°F) while you finish up the Bordelaise sauce.

EXPERT TIP: Besides cooking steaks and vegetables evenly and perfectly, another great benefit to sous vide is that once the steaks have been in the water long enough to reach the correct internal temperature, they can stay in the water, with the sous vide still running, for several more hours, without overcooking the steaks. For example, if your steak takes 1 hour to reach medium-rare, you can leave the steaks in the sous vide water for up to 4 hours, and they will still be perfectly done.

Two beef tenderloin steaks that have been seared and are sitting in a large cast-iron skillet.

Finalizing the Sauce

Just before serving, you’ll need to remove the bone marrow from the ice water.

Use a sharp knife to gently slice ¼-inch thick medallions.

EXPERT TIP: The bone marrow medallions can be kept in chilled ice water for up to 12 hours in advance.

A person using a small knife to slice small medallions from a 2-inch long piece of beef bone marrow.

Minutes before serving, add the bone marrow medallions to the simmering Bordelaise sauce.

Only simmering them for 3 minutes, gently flipping them once. Don’t overcook them!

Once ready to serve, use a fork to remove them from the sauce and place them on the steaks. Depending on the size of the medallions, you’ll typically add 2 to 3 slices of bone marrow per steak.

Slices of beef bone marrow sitting in a pan of simmering Bordelaise sauce.

The Perfect Wine Pairing for Filet Mignon with Classic Bordelaise Sauce

When we make a dish as stunning as Filet Mignon with Bordelaise Sauce, we need a wine that stands up the bold flavor profile but doesn’t overpower it.

Enter Erath wines!

Oregon Pinot Noir is one of many wines that Erath produces. In crafting their Pinot, they combine time-honored practices and new technologies to capture the unique character, or terroir, of their incredible vineyards. It just doesn’t get much better than this, folks!

A bottle of Erath Oregon Pinot Noir sitting next to a plate of filet mignon and roasted asparagus.

Erath Is a Pioneer in Pinot

We honestly can’t say enough about the quality of wine that you get when you choose Erath.

They are truly an expression of the land that the winery has cultivated for more than 40 years, longer than any other winery in the famed Dundee Hills of Oregan.

They have perfected the art of Pinot. Not just through tireless trial and error, but they benefit from the ideal locale. The occasional marine breezes and long hours of sunshine create warm summer days and a cooler autumn that allows grapes to ripen gradually, the key to producing memorable wines. It’s no wonder they are the #1 selling Premium Pinot in Oregon.

We love their Oregan Pinot Noir, but we also adore these glorious wines as well:

  • La Nuit Magique Pinto Noir (an Erath.com exclusive)
  • Le Jour Magique White Pinot Noir (an Erath.com exclusive)
  • Pinot Gris Oregon Tier (available in retail and Erath.com)

Simply the best. And affordable, too!  And use Promo code ROAST to get 10% off your next order.  Click here to learn more!

A collection of Erath Pinot Noir wine bottles standing next to each other.

Ladies and gentlemen, when you are ready to impress, not just your loved ones, but yourself, too…this Filet Mignon with Classic Bordelaise Sauce paired with Erath is the golden ticket.

Perfect for a special holiday dinner, or any time you want to celebrate the good things in life.

This dish, paired with this wine, is a culinary experience you won’t soon forget!

A large fillet mignon that has been sliced in half and it pink on the inside and seared on the outside with two beef bone marrow medallions on top.

Ready to make one of the most memorable dishes paired with the most amazing Oregon Pinot Noir? Go for it!

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

A white plate holding a filet mignon with classic Bordelaise sauce and a side of roasted asparagus.
Print Recipe
5 from 1 vote

Filet Mignon with Classic Bordelaise Sauce

The Loon proclaimed this Filet Mignon with Classic Bordelaise Sauce was hands-down one of the best dishes he's ever had. The Bordelaise Sauce is a true classic...and get the bone barrow...it makes such a huge difference in the final taste experience. And finally, pair it with an amazing Pinot Noir, and you will be in heaven.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Bone marrow soaking2 hours
Total Time3 hours 45 minutes
Course: French
Cuisine: American / French, French
Servings: 4 people
Calories: 457kcal
Author: Kris Longwell

Equipment

Ingredients

  • 4 beef filet mignon about 8 oz each, cut to about 2 inches thick
  • 1½ tablespoon olive oil
  • 1½ lb beef marrow bones cut into 1½-inch lengths
  • 4 tablespoon unsalted butter divided
  • 1 large shallot chopped
  • 1¼ cups Pinot Noir
  • 1 thyme sprig fresh
  • 1 bay leaf
  • ½ cup veal demi-glace
  • Kosher salt and freshly ground black pepper

Instructions

Start the Steaks (Several hours before serving)

  • Fill a large pot with enough water that it fills up by about 3 inches. Place the sous vide machine in the water. Turn the machine on and adjust the temperature to 132°F for medium-rare, and 138°F for medium.
  • Divide the olive oil amongst the inside of 4 plastic baggies, preferably with a ziplock. Use your fingers to coat as much of the inside of the baggies with oil as possible. Place the unseasoned steaks in the baggies. Gently lower the baggies with the steaks into the water. The pressure of the water will create a vacuum seal around the meat. Close the ziplock just before completely submerging. Continue cooking until the desired doneness is reached. See NOTES for temperature and timing, based on the size of the filets.

Prep the Beef Marrow (Several hours before serving)

  • Place the marrow bones in a bowl filled with ice water and refrigerate for 20 minutes.
  • Remove the bones from the water and using your thumb, push the marrow out of the bones. If it won't budge, immerse the bones in warm water for about 1 minute and try again. Place the marrow into a clean bowl of ice water and refrigerate for 2 to 6 hours.

Start the Sauce

  • In a medium saucepan over low heat, melt 2 tablespoon of the butter. Add the shallots and cook until translucent, about 4 -5 minutes.
  • Add the wine, thyme, and bay leaf, and raise the heat to medium. Let simmer until reduced by about half, approx. 12 minutes. Strain the sauce into a bowl and clean out the saucepan. Discard the herbs and cooked shallots.
  • Return the strained sauce to the pan and stir in the demi-glace and ¼ teaspoon each of salt and pepper and simmer for another 4 minutes, or until sauce is slightly syrupy. Turn off the heat, cover, and set aside.

COOK THE STEAKS

  • Preheat the oven to 200°F. Heat a cast-iron skillet or another sturdy skillet over medium-high heat.
  • Season the fillets generously with salt and pepper.
  • When the pan is hot, add the fillets and cook for about 1½ minutes. Turn them over and cook another 2 minutes longer. If searing the steaks in batches, then place the first batch in the warmed oven and proceed with the remaining fillets.

FINISH THE DISH

  • Remove the marrow from the water and slice into ¼-inch thick medallions. Add the medallions to the sauce and bring it to a low simmer. Slowly simmer for 3 minutes.
  • Transfer the cooked steaks to individual plates. Use a fork to gently place 2 to 3 marrow medallions on each steak. Spoon the sauce over the medallions and steaks. Serve at once.

Video

Notes

You can find the beef marrow bones in the frozen section by the meat department in many well-stocked markets.  Or you can get them from your butcher.  Tell him/her that you want the shank part of the bone, so you can extract the marrow.  They should be in 2 to 3-inch pieces. 
Use the following temperatures to set your sous vide machine:
For a 1-inch thick filet:
  • Medium Rare:  132°F for a minimum of 1 hour, and up to 4 hours
  • Medium: 138°F for a minimum of 1 hour, and up to 4 hours
For a 2 to 3-inch thick filet:
  • Medium Rare:  132°F for a minimum of 3 hours, and up to 6 hours
  • Medium: 138°F for a minimum of 3 hours, and up to 6 hours
You can also pan sear the filets, or grill them.  You probably won't get as perfectly cooked steaks, but they'll still be delicious. 
The bone marrow can be prepped up to 24 hours in advance.  The sauce can also be prepared a day in advance.  Gently bring to a simmer before adding the marrow medallions just before serving. 

Nutrition

Calories: 457kcal | Carbohydrates: 3g | Protein: 3g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 3mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 428IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Turkey and Stuffing Casserole

by 7 Comments

Have a lot of roast turkey and a lot of stuffing (or dressing) leftover?

Boy, have we got plans for you! We love everything about Thanksgiving and any holiday feast that includes turkey and stuffing. But, man, sometimes you can only have so many turkey sandwiches before it starts to get a little repetitive. This casserole is one you’ll want to have year-round; it’s so good!

A large black cast-iron skillet filled with turkey and stuffing dressing with some of the food scooped out.

How To Make Turkey and Stuffing Casserole

This casserole is so easy to prepare because most of your ingredients are already made and chilled in the fridge.

We use our big ole cast-iron skillet to make it a one-pot wonder, but you can certainly bake it in any baking dish.

We start by sautéing sliced mushrooms in a little butter.

A dash of Worcestershire sauce, salt, and pepper are all that’s needed to make these ‘shroooms deeply flavorful.

EXPERT TIP: If you don’t like mushrooms, just omit them! No big deal at all!

A black cast-iron skillet with sliced mushrooms being sautéd in it, with a wooden spoon in the pan, also.

A Quick Bechamel Holds It All Together

Bechamel is one of the mother French sauces, but it’s one that is easy to prepare.

After the mushrooms are nice and soft and have released their liquid, it’s time to add some flour (¼ cup).

Cook for about 2 minutes, and then add the stock and heavy cream. Stir until nicely thickened, about 5 minutes.

A cast-iron skillet filled with a cream sauce and sautéd sliced mushrooms.

Now, that’s really all the work that’s involved in this amazing Turkey and Stuffing Casserole.

Just add in 3 cups of cubed roast turkey, 3 cups of leftover stuffing/dressing, and a couple of cups of shredded cheddar cheese.

EXPERT TIP: This recipe will work really well with any amount of turkey and dressing you have leftover. Anywhere from 2 to 4 cups of turkey and dressing will still yield similar and delicious results.

A large black cast-iron skillet filled with roast turkey pieces, broken up dressing, and shredded cheddar cheese, along with a wooden spoon.

After mixing it all together, preheat your oven to 350°F.

Place in the oven, and bake until heated through and bubbly, about 20 minutes.

This, folks, is truly something to be thankful for!

A large black cast-iron skillet filled with a cheesy turkey and stuffing dressing all sitting next to a large wooden spoon.

What To Do With Thanksgiving Leftovers

We love making a Day After Thanksgiving Panini with all of our Turkey Day leftovers.

But this casserole is also the bomb.

And easily feeds a hungry family on a chilly evening. Just look at all the ooey-gooey yumminess!

A large wooden spoon lifting gooey cheesy turkey and stuffing casserole from a cast-iron skillet.

And if you’ve got any of your Turkey Gravy left over, it’s the perfect addition to the casserole.

Serve with some warm rolls and a side of gravy, and you’ll be in Thanksgiving heaven all over again.

Don’t you want some of this???

Brown gravy being poured from a glass gravy boat onto a plate of turkey and stuffing casserole.

Ready to make the best post-Thanksgiving casserole EVER? Go for it!

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

A large black cast-iron skillet filled with turkey and stuffing dressing with some of the food scooped out.
Print Recipe
5 from 3 votes

Turkey and Stuffing Casserole

This Turkey and Stuffing (Dressing) Casserole is the perfect way to use up all those Thanksgiving leftovers. An easy bechamel sauce is a perfect replacement for a can of condensed goop. And the ooey-gooey cheesy casserole will have your family going back for seconds all over again!
Prep Time10 minutes
Cook Time35 minutes
Course: Entree
Cuisine: American
Servings: 6
Calories: 563kcal
Author: Kris Longwell

Equipment

  • 12-inch cast iron skillet, or 9"x13" baking dish

Ingredients

  • 3 tablespoon unsalted butter
  • 8 oz mushrooms button, sliced
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper
  • ¼ cup all-purpose flour
  • 1½ cups chicken stock or turkey stock
  • ¼ cup heavy cream or half and half
  • 3 cups roast turkey cubed
  • 3 cups stuffing (dressing)
  • 2 cups cheddar cheese shredded, divided
  • 1 cup turkey gravy optional

Instructions

  • Preheat oven to 350°F.
  • Heat a large cast-iron skillet, or a large sturdy skillet, over medium heat. Add the butter and stir until melted.
    3 tablespoon unsalted butter
  • Add the mushrooms. Stir and cook until soft and beginning to release their liquid. Add the Worcestershire sauce and a healthy pinch of salt and pepper. Cook for a few more minutes.
    8 oz mushrooms, 1 teaspoon Worcestershire sauce, Salt and pepper
  • Add the flour and stir to coat the mushrooms. Cook for 2 minutes, stirring frequently.
    ¼ cup all-purpose flour
  • Carefully whisk in the stock and cream. Stir until lumps are gone and the sauce has thickened, about 4 to 5 minutes.
    1½ cups chicken stock, ¼ cup heavy cream
  • Remove from heat and stir in the turkey, dressing, and 1½ cups of the cheese. Stir until well mixed. Top with the remaining ½ cup of cheese.
    3 cups roast turkey, 3 cups stuffing, 2 cups cheddar cheese
  • Place in the oven and bake until bubbly. and the cheese has completely melted, about 20 minutes. Serve at once with gravy on the side (if you have any left over!).
    1 cup turkey gravy

Video

Notes

If you don't like mushrooms, just make the bechamel sauce without them.  It's still really delicious. 
We like the luxurious taste of the heavy cream, but you can also use half and half, or just whole milk, or a combination of any of these. 
Any kind of good, shredded, melting cheese will work.  Cheddar is great, but Monterey Jack, Gruyere, or Fontina are wonderful choices, too.
The casserole will keep in the fridge for up to 5 days.  It will freeze for up to 1 month.

Nutrition

Calories: 563kcal | Carbohydrates: 35g | Protein: 34g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 108mg | Sodium: 2225mg | Potassium: 552mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1014IU | Vitamin C: 1mg | Calcium: 327mg | Iron: 3mg

Corn Casserole

by 4 Comments

Everyone loves a stellar side dish, right?  Well, this classic recipe does not disappoint and is always a crowd favorite.

We love this casserole because it complements so many dishes on your holiday table or even an outdoor BBQ.  The made-from-scratch creamed corn puts it over the top.  But, you’ll also be amazed out easy it is to prepare.  For Thanksgiving, serve it with other classic sides such as Best Mashed Potatoes, Green Bean Casserole, and Mom’s Dressing!

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 square white baking dish filled with corn casserole next to a plate filled with the same.

How to Make Classic Corn Casserole

You know us, we couldn’t just leave well enough alone. We had to kick this recipe up a few notches.

But trust, us, it’s still super easy to prepare. And the taste and presentation speak for themselves!

How To Make Creamed Corn

When lots of folks make this corn casserole, they use canned cream of corn, and sometimes regular canned corn.

Of course, that’s perfectly fine. But why not make the creamed corn from scratch?

It’s easier than you might think and can even be made a day in advance.

EXPERT TIP: To make the creamed corn, simply add half-and-half (1 cup), cream cheese (4 oz.), and 5 tablespoon butter to a skillet. Stir until melted. Stir in sugar, salt, and pepper, and then 3 cups of corn. If fresh isn’t available, we recommend frozen (that’s been thawed). Stir over medium heat until slightly thickened, about 10 minutes. This is so good, you could serve the creamed corn as is, but you might want to only go with ½-cup of half-and-half.

A large silver skillet on the stove filled with homemade creamed corn with a wooden spoon in it.

The Ingredients You Will Need

After the creamed corn has cooled, it’s time to mix together all the ingredients in a large bowl.

Here are the ingredients that we think put this casserole over the top:

  • Homemade creamed corn
  • 5 strips of smoked bacon, cooked and chopped
  • Green chilies, chopped (found in the Mexican section of your market)
  • 1 stick unsalted butter, melted
  • Sour cream, 8 oz.
  • 2 eggs
  • 1 box corn muffin mix (we love Jiffy)

A large glass bowl filled with creamed corn, chopped bacon, corn muffin mix, and green chilies.

Now, it’s time to bake the corn casserole to perfection.

The mixture will be somewhat liquidy, but as it bakes, the muffin mix will rise and create a wonderful texture.

Preheat your oven to 350°F and then transfer the mixture to a 9″x13″ baking dish, or as shown here, a 10″x10″ dish.

A person pouring a corn casserole uncooked mixture into a square baking dish.

The smell as the casserole is baking is just sublime.

And the finished baked dish is a beautiful addition to your holiday (or any occasion) meal.

EXPERT TIP: Keep an eye on the casserole, we find that’s it’s perfectly baked after about 50 minutes. Oven temperatures do vary, however, so if it’s browning too much on top, go ahead and remove from the oven and cover with foil to keep it warm.

A fully cooked corn casserole in a square white baking dish next to a gold serving spoon.

Corn Casserole is the Perfect Side Dish

We love this corn casserole because it’s just so versatile.

If you want to keep it vegetarian, simply omit the bacon. Although the green chiles are mild, if you want no heat at all, just leave them out.

So many folks love corn, and this is really a great way to showcase those yummy ubiquitous kernels!

An individual serving of corn casserole on a small plate next to a baking dish filled with the casserole.

This dish is always a big hit whenever we serve it.

We have found that even the picky eaters in our family enjoy it a lot!

If making during the summertime, be sure to cut the kernels from delicious fresh corn. This makes a great side dish for a busy weeknight, too. And, of course, it’s fantastic on your special holiday table!

A gold serving spoon holding up a large scoop of corn casserole.

Ready to make one of the most crowd-pleasing side dishes in town? Go for it!

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

A square white baking dish filled with corn casserole next to a plate filled with the same.
Print Recipe
5 from 2 votes

Corn Casserole

This is a classic corn side dish. We give you a few tricks to make it even better and yet is still so easy to prepare! The creamed corn puts it over the top and can be made up to 1 day in advance.
Prep Time10 minutes
Cook Time50 minutes
Creamed corn and bacon15 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 574kcal
Author: Kris Longwell

Equipment

  • Large skillet
  • 9"x13" or 10"x10" baking dish

Ingredients

For the Creamed Corn

  • 1 cup half and half
  • 4 oz. cream cheese cubed
  • 5 tablespoon unsalted butter cut into pieces
  • 1 tablespoon sugar
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 3 cups corn fresh, or frozen (thawed)

For the Casserole

  • Cooking spray
  • prepared cream corn cooled
  • 8 tablespoon unsalted butter melted
  • 5 strips bacon cooked and chopped
  • 4 oz green chilies chopped
  • 8 oz sour cream
  • 2 large eggs lightly beaten
  • 1 box corn muffin mix 8.5 oz.

Instructions

Make the Creamed Corn (Can be done in advance)

  • Heat a large saucepan/skillet over medium heat. Add the half and half, cream cheese, and butter. Stir until cheese and butter have melted and all is mixed together.
  • Stir in the sugar, salt, and pepper. Stir in the corn and cook until slightly thickened, about 8 to 10 minutes. Set aside and let cool.

Make the Casserole

  • Preheat oven to 350°F. Spray your baking dish liberally with cooking spray (or smear with softened butter).
  • In a large bowl, mix together the prepared creamed corn, melted butter, cooked bacon pieces, green chilies, sour cream, eggs, and corn muffin mix. Stir with a wooden spoon until fully mixed. The consistency will be fairly wet.
  • Transfer mixture to prepared dish and bake until lightly browned on top and the casserole has set, about 50 minutes. Serve warm.

Video

Notes

We highly recommend making the creamed corn for this casserole.  However, in a pinch, 3 cans of creamed corn will work as a substitution.
The creamed corn can be made up to 1 day in advance.  
Canned green chiles can be found in the Mexican/Hispanic aisle of most well-stocked supermarkets.  Some brands offer both hot and mild versions.  Most green chiles are mild, but if you want no heat at all in the casserole, then they can easily be omitted.
We cook our bacon on a baking sheet lined with foil in a 375°F oven for about 15 to 20 minutes, or until nice and crisp.  The bacon can also be prepared a day in advance. 
Though the casserole is delicious as leftovers, we find it's best served right from the oven.  You can cover the casserole with foil and it will stay warm for up to 30 minutes after baking. 
If you can't find corn muffin mix, substitute it with ¾ cup of cornmeal and ¾ cup of flour, and add 4 teaspoon baking powder, and an extra tablespoon of sugar. 

Nutrition

Calories: 574kcal | Carbohydrates: 39g | Protein: 10g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 147mg | Sodium: 558mg | Potassium: 303mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1305IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 1mg

Classic Candied Yams

by 4 Comments

Thanksgiving is one of our favorite times of the year.

It’s all about family, loved ones, and of course, amazing food. We love savory sides that go along with our Perfect Roast Turkey, such as mashed potatoes, turkey gravy, homemade dressing, and green bean casserole. But the sweetness of this dish is the perfect match for them all. Classic in every way.

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

A large silver skillet filled with cooked candied yams and wooden spoon.

How To Make Classic Candied Yams

These candied yams don’t have a lot of ingredients and are quite easy to prepare.

We show you some tips and techniques to expedite the cooking process.

You may be wondering if yams and sweet potatoes are the same thing. The answer to that question is: Sort of. Learn more about that here.

Now, back to the yams, or sweet potatoes.

EXPERT TIP: After peeling the potatoes, slice them into thick pieces and bring a large pot of water to a boil. Drop the sliced potatoes in and boil them for 10 minutes. This will get the cooking process started and make the yams come together quickly.

Two hands dropping sliced sweet potatoes into a pot of boiling water.

The Ingredients You Will Need

As mentioned, there are not a lot of complicated ingredients for this dish.

In addition to the sweet potatoes, you’ll also need:

  • Brown sugar
  • Granulated sugar
  • Ground cinnamon
  • Water
  • Butter

Add it all into a large saucepan over medium heat.

A large saucepan filled with sliced sweet potatoes, brown and white sugar, and sliced pieces of butter.

Now, all you need to do is allow the yams to cook.

Stir occasionally to ensure the sliced sweet potatoes are fully coated.

An amazing sticky sauce will form as the candied yams simmer. This can take anywhere from 30 to 45 minutes.

A large silver saucepan filled with simmering candied yams.

The Perfect Thanksgiving Side Dish

This dish is truly classic Thanksgiving fare.

So heartwarming and delicious as left-overs, too.

And look how gorgeous they are!

A large silver pan filled with candied yams and a wooden spoon.

For many, many holiday celebrations, this is a mainstay on our dinner table.

You can even make these classic candied yams several hours in advance and then just reheat them before serving.

This is truly one side dish to be thankful for!

An oval serving dish filled with classic candied yams with two cinnamon sticks crossed on top.

Ready to make the best Turkey Day side dish in town? Go for it!

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

A large silver skillet filled with cooked candied yams and wooden spoon.
Print Recipe
5 from 2 votes

Classic Candied Yams

This Classic Candied Yams dish is pure heaven. They're not difficult to make, and they are an absolute must at our table every Thanksgiving. Enjoy! And be Thankful.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 613kcal
Author: Kris Longwell

Equipment

  • Large saucepan / skillet

Ingredients

  • 5 large yams or sweet potatoes, peeled and cut into ¼ to ½-inch slices
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 stick unsalted butter 8 tbsp, cut into pieces
  • ½ teaspoon cinnamon
  • ½ cup water

Instructions

  • Cook yams in boiling water for about 10 minutes.
  • Place yams in a skillet and then cover with the two sugars, butter, and water.
  • Cook, uncovered, on low heat until the yams are tender and the liquid has become thick, about 30 to 40 minutes, basting and stirring occasionally. 

Video

Notes

Yams are also called sweet potatoes.
Don't boil the sliced potatoes for more than 10 minutes, otherwise, they will get too soft and completely fall apart during the cooking process.
The candied yams can be made several hours in advance and reheated with a little more water just before serving.
The yams will keep in the fridge for up to 1 week and can be frozen for up to 2 months. 

Nutrition

Calories: 613kcal | Carbohydrates: 125g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 34mg | Potassium: 2179mg | Fiber: 11g | Sugar: 53g | Vitamin A: 715IU | Vitamin C: 45mg | Calcium: 71mg | Iron: 2mg

POST UPDATE: This recipe was originally published in November 2018, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in November 2020!

Stuffed Acorn Squash

by 4 Comments

We love trying new dishes to serve, especially during the holidays, and this dish has become one of our new all-time favorites.

Here is a recipe that is wonderful on so many levels. We are thrilled to have partnered with OZO Foods to present this deeply delicious vegetarian recipe. It’s loaded with amazing holiday flavors and is also a beautiful addition to your Thanksgiving and holiday table. 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!

4 stuffed acorn squash filled with a vegetarian stuffing all in a oval baking dish.

How To Make Stuffed Acorn Squash

Stuffed acorn squash is so much fun to make and bring to the table.

The stuffing can be prepared in advance and then assembled and baked right before serving!

How To Roast Acorn Squash

As you would expect, acorn squash is part of the squash family. It’s considered a winter squash, similar to butternut squash, but is also related to the wonderful summer yellow squash and zucchini, too.

Butternut squash has a very tough core to cut through, and though acorn squash isn’t as soft as yellow squash, it’s still much easier to cut than butternut squash.

EXPERT TIP: For this dish, you’ll need to cut the squash in half, between the two ends. But first, start by cutting a small slice off each end. Don’t cut too much off, or you’ll cut into the center. Next, take a large knife, preferably a chef’s knife, and use a little force to push the knife through the center of the squash, cutting it in half. Now, use an ice cream scooper, or spoon, to remove the seeds and stringy flesh in the center of each half.

A person using a spoon to remove seeds from the center of an acorn squash that has been cut in half.

Next, place the squash halves, cut-side up, in a large baking dish.

Brush the flesh all over with olive oil.

Sprinkle with salt and pepper, and then bake for 40 minutes in an oven preheated to 400°F. After roasting, you should be able to easily pierce the inner flesh with a knife.

A hand brushing olive oil onto acorn squash that has been cut in half and sitting in a baking dish.

A Wonderful Vegetarian Dish

For the stuffing, we turn to one of our favorite ingredients in the world, OZO Foods’ Protein-Based Ground!

Of course, you could make this stuffing with ground pork, or even Italian sausage, but this protein-based ground is so deeply flavorful, you honestly will be amazed that it’s not meat.

EXPERT TIP: The OZO Plant-Based Ground is naturally flavored and packs big flavors into the ground crumbles, so it doesn’t require a lot of seasoning. We simply add a little salt, pepper, and 1 teaspoon of dried oregano. Then we sauté chopped onions, celery, and garlic, and add it all back together in the saucepan. It’s the perfect base for the flavorful filling.

A stainless steel skillet filled with ground plant-based protein and sautéd vegetables in front of a package of OZO plant-based protein.

In addition to the wonderful OZO Plant-Based Ground protein and sautéed vegetables, we add classic holiday ingredients, including:

  • Dried cranberries
  • Chopped pecans
  • Fresh chopped sage
  • Parmesan cheese
  • Bread crumbs

Simply stir all the ingredients together in a large glass bowl. The smell is classic holiday fare.

A person mixing together with a wooden spoon in a glass bowl all the ingredients for filling roasted acorn squash.

Simply use a spoon to fill the cavity of each roasted acorn squash.

We love to mound enough of the filling so it extends upwards from the squash.

EXPERT TIP: You can find acorn squash in the produce section of most well-stocked supermarkets. You’ll notice they come in different sizes, ranging from small to medium-sized. If you want to serve these as a side dish, then go with the small. This recipe will fill 8 small halves (4 squash). If you’re serving as an entree, this recipe will fill 4 halves (2 squashes).

A person using a spoon to stuff roasted acorn squash in a baking dish.

A topping of bread crumbs mixed with Parmesan cheese will add a little crunch to the top after it bakes.

We love using Italian Panko bread crumbs in this recipe, but any type of bread crumb will work just fine.

After topping, all you’ll need to do is return the stuffed acorn squash to the oven for another 15 to 20 minutes.

A hand sprinkling bread crumbs onto of stuffed acorn squash in a baking dish.

Quality Ingredients Make the Perfect Filling

There is a reason the stuffing for this acorn squash is so incredibly flavorful: The simplicity and freshness of clean ingredients. And of course, those Thanksgiving flavors are pretty unbeatable

We can say without one hesitation of doubt that OZO has completely raised the bar on plant-based protein offerings. In addition to this incredible protein-based ground, OZO also offers Plant-Based Burgers and Plant-Based Mexican Seasoned Ground. The sky is the limit with these delicious products!  Check out our Plant-Based California Burgers and our Vegetarian Pasta Bake featuring Protein-Based Ground! They are the bomb!

As you all know, we think eating delicious food is one of the greatest joys in life – and OZO meets us at the culinary intersection of superior taste, nutrition, and convenience.

A package of OZO Protein-Based Ground in between a plate and baking dish filled with stuffed acorn squash.

The holidays are a time to celebrate all the beautiful things in life.

And delicious and nutritious food is hopefully on this list of things to be thankful for you and your family.

Make this dish, and we feel certain it will become a family favorite for years to come.

A acorn squash stuffed with a holiday stuffing in a baking dish.

Ready to make an amazing holiday dish that will thrill both the carnivores and herbivores in your family? Go for it!

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

4 stuffed acorn squash filled with a vegetarian stuffing all in a oval baking dish.
Print Recipe
5 from 1 vote

Stuffed Acorn Squash

This Stuffed Acorn Squash is loaded with all those amazing holiday flavors. And this particular version includes protein-based ground, for a completely vegetarian dish. You won't believe it doesn't include meat! Ground pork or Italian sausage are great options if you do prefer meat protein.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Side Dish or Entree
Cuisine: American
Servings: 8
Calories: 116kcal
Author: Kris Longwell

Equipment

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

Ingredients

  • 4 small acorn squashes
  • 4 tablespoon olive oil divided
  • Kosher salt and freshly ground black pepper
  • 12 oz OZO Protein-based Ground
  • 1 teaspoon oregano dried
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 2 cloves garlic minced
  • 1 teaspoon sage fresh, chopped
  • ¼ cup cranberries dried
  • ¼ cup pecans chopped
  • ¼ cup Parmesan grated, plus 1 tablespoon for topping
  • ¼ cup Panko bread crumbs Italian, plus 2 tablespoon for topping
  • 1 tablespoon Parsley chopped, for garnish, optional

Instructions

  • Preheat oven to 400°F.
  • Snip the top and bottom off of each acorn squash. Don't cut too deeply, just enough so it can stand without being wobbly. Use a chef's knife, or a large knife, to carefully cut the squash in half, through the mid-section of the squash. Use a spoon to remove the seeds and stringy flesh on the inside of each half.
  • Brush olive oil (approximately 2 tbsp) all over the inside (and top edges) of the acorn squash halves. Liberally sprinkle all over with salt and pepper. Place in a baking dish and roast in the oven for 40 minutes.
  • Meanwhile, heat the plant-based ground in a large skillet over medium heat for 4 minutes, breaking it up as it cooks. Season with ½ teaspoon salt, ¼ teaspoon pepper, and the dried oregano. Transfer to a bowl and set aside.
  • In the same skillet, heat the remaining 2 tablespoon of olive oil over medium heat. Add the chopped onion and celery and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds.
  • Add the cooked protein-based ground to the cooked vegetables and stir until fully mixed. Let cool slightly and then transfer to a large bowl.
  • To the bowl, add the sage, cranberries, pecans, ¼ cup Parmesan, ¼ cup Panko, ¼ teaspoon salt, and pepper. Stir until fully mixed together.
  • Use a spoon to fill the cavities of the acorn squash. Mound enough so they are heaping.
  • In a small bowl, mix together 2 tablespoon Panko Italian bread crumbs with 1 tablespoon Parmesan cheese. Sprinkle about 1 teaspoon of the mixture over each of the stuffed acorn squashes.
  • Place back into the oven (still at 400°F) for 15 to 20 minutes, or until the tops are lightly browned. Remove from the oven and serve at once!

Video

Notes

If you are serving these as a side dish, go with the smaller acorn squash that you find at your market.  If serving as an entree, go with the larger ones.
The filling can be made up to 2 days in advance.  Keep in an air-tight container in the refrigerator until ready to use. 
Ground pork or Italian sausage can be substituted for the plant-based protein, if desired.  

Nutrition

Calories: 116kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 75mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg

The Perfect Roast Turkey

by 43 Comments

Nothing spells the holidays more than a beautifully roasted turkey on the table.

There are a few simple, but effective, tricks for making the most flavorful and juicy turkey. Get started a couple of days before serving, and you and your loved ones will be thrilled with the results. Serve with turkey gravy, dressing, mashed potatoes, and gourmet green bean casserole. Talk about a feast to remember!

The perfect roasted turkey on a white platter

How To Make The Perfect Roast Turkey

We’ve tested all kinds of turkeys over the years, and we can honestly say this method yields the most delicious and succulent bird ever.

As mentioned, you’ll need to get started a couple of days in advance, but it’s well worth it.

Choosing the Right Turkey

We love going with a fresh young turkey; however, you can still have great success with a frozen turkey if you follow this recipe. Just be sure to safely thaw before proceeding. See tips for thawing in the NOTES section of the recipe. Of course, if you’re looking for a smaller bird, consider our amazing Roast Turkey Breast with Herbs.  It’s amazing!

Now…to brine, or not to brine? That is the question. There is a lot of discussion about this, and we’ve tried both ways. We always feel brining makes the meat even more moist and flavorful.

EXPERT TIP: In addition to brining, we highly recommend air-chilling the turkey. After allowing the bird to soak in the brine for no more than 18 hours, drain the brine, and then pat the bird dry with paper towels. Place in the fridge for another 24 hours. You honestly will not believe the results of this process.

Brine pouring onto a fresh turkey in a brine bag in a cooler and then a person patting the turkey dry with paper towels.

Once the bird has enjoyed a nice, long nap in the brine and then a good air chill in the fridge, it’s time to prep the turkey for roasting.

Simply rub canola oil all over the bird. Add a dash of salt and then a good dose of black pepper. NOTE: Don’t over-salt. Remember, there was a lot of salt in the brine.

Finally, fill the cavity with quartered lemons, onions, and herbs.

A person rubbing oil over a fresh turkey and then sprinkling salt, and then placing herbs in the cavity of the bird.

You’re going to want to serve an amazing turkey gravy with your perfect roast turkey.

You’ll get wonderful pan drippings as the bird roasts, but the addition of a couple of cups of chicken broth makes sure you’ll have enough liquid to make the best gravy ever.

EXPERT TIP: Be sure to use a roasting pan that has a rack which you can place your turkey on. Then simply pour the chicken broth directly into the base of the pan.

Chicken stock being poured into a roasting pan that has a fresh turkey in it.

Tips for Crispy Skin and Juicy Meat

First, let’s lock in the crispy, golden skin. Start with a nice hot oven preheated to 450°F and roast the turkey for 30 minutes.

Meanwhile, cut a piece of aluminum foil to an approximate square that is 12″ x 12.” Fold in half to form a triangle.

EXPERT TIP: After the initial high-heat roasting, turn the oven down to 350°F, open the door, and carefully place the foil over the breast of the bird. If the legs are starting to turn a dark brown, you’ll need to add a piece of foil over them, too. Most importantly…get an instant-read thermometer that you can insert into the turkey and watch the temperature without having to open your oven. Stick the thermometer into the thickest part of the bird. Roast until 161° to 163° F is reached, usually about another 2¼ hours for a 14 lb. turkey.

A large piece of foil sitting on top of a turkey in a roasting pan inside an oven.

How To Serve the Perfect Roast Turkey

There is nothing much more stunning than bringing this gorgeous roast turkey to your Thanksgiving table.

We love placing the turkey on a large platter surrounded by fresh herbs, sliced apples, and cranberries.

EXPERT TIP: Be sure to allow the turkey to rest for at least 15 minutes before serving. Cover the bird in a large piece of foil, and it will stay warm for quite some time. We often let the bird sit for an hour while we finalize the fabulous side dishes.

A roasted turkey sitting on a bed of greens and surround by fruit on a large white oval platter.

The holidays are such a special time for so many families. For a smaller portion, check out our amazing Maple Glaze Turkey Breast!

This turkey is a fitting centerpiece for such a time-honored tradition.

And the next day, our Day-After Thanksgiving Panini is to die for.

But for now…feast on this!

A white plate filled with carved turkey, stuffing, mashed potatoes, and green beans all topped with gravy.

Ready to make the best turkey this side of Plymouth Rock? 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 roasted turkey sitting in a steel roasting pan surrounded by lemons, onions, and herbs.
Print Recipe
5 from 9 votes

The Perfect Roast Turkey

This Perfect Roast Turkey recipe is fool-proof. The key here is brining and then air chilling. An instant-read thermometer ensures juicy and tender meat. Just get started a couple of days before you want to serve...and you'll be golden...just like this turkey. Your guests will flip.
Prep Time20 minutes
Cook Time2 hours 45 minutes
Brine Soak and Air Chill2 days
Total Time2 days 3 hours 5 minutes
Course: Entree, Thanksgiving
Cuisine: Poultry
Servings: 10 people
Calories: 243kcal
Author: Kris Longwell

Equipment

  • Brine bag, roasting pan with rack

Ingredients

For the Brine

  • 1 gallon apple cider divided
  • 1½ cups Kosher salt
  • ¼ cup allspice ground
  • 8 bay leaves fresh
  • 1 gallon water

For the Turkey

  • 1 14 lb turkey fresh, or if frozen, see NOTES
  • ¼ cup canola oil or unsalted butter
  • salt and pepper
  • 1 large onion cut into wedges
  • 1 large lemon quartered
  • 3 sprigs thyme fresh
  • 3 sprigs rosemary fresh
  • 3 sprigs sage fresh, or 12 leaves
  • 2 cups chicken broth
  • turkey gravy on the side

Instructions

Brining and Air Chilling the Turkey

  • In a large stock pan, simmer 4 cups of the apple cider, Kosher salt, allspice, and bay leaves. Simmer for about 15 minutes, stirring often. Remove from heat and let cool.
    1 gallon apple cider, 1½ cups Kosher salt, ¼ cup allspice, 8 bay leaves
  • Add the remaining 3 quarts of cider and another gallon (4 quarts) of water. Stir, making sure salt and allspice have mostly dissolved.
    1 gallon water
  • Place a brining bag into a large roasting pan or an ice cooler. Place the turkey in it. Carefully pour the cooled brine into the bag. Seal the bag and then refrigerate for 8 to 18 hours.
  • Place the turkey in the brining bag in your sink. Carefully remove the turkey from the brine and let it drain in the sink for a few minutes, holding it up so the excess liquid will fall from the cavity. Place on a baking sheet with a rack. Use paper towels to pat dry the turkey all over. Place back in the refrigerator for 12 to 24 hours.
  • Either place in the fridge or cover the brine bag in the cooler with ice...and let rest for 24 hours.

Roast the Turkey

  • Preheat the oven to 450°F.
  • Tie the turkey legs together with kitchen twine. Rub canola oil (or butter) all over the turkey, about ¼ cup.
    1 14 lb turkey, ¼ cup canola oil
  • Lightly salt and pepper the skin (not too much salt...it's already soaked in some salt from the brine). Stuff the cavity with onions, lemons, and fresh herbs. Place on a roasting rack in a large roasting pan, breast side up.
    salt and pepper, 1 large onion, 1 large lemon, 3 sprigs thyme, 3 sprigs rosemary, 3 sprigs sage
  • Add the chicken stock to the pan (use the drippings for gravy, later).
    2 cups chicken broth
  • Place in the oven and bake for 30 minutes.
  • After 30 minutes, place a piece of aluminum foil that has been folded into a large triangle over the breast. Cover any other areas that are turning a dark brown. Insert the instant-read thermometer into the thickest part of the breast. Lower the oven temperature to 350°F.
  • Roast until the internal temp reaches 162°F...about 2¼ hours for a 13 to 15 lb. bird.
  • Remove from oven, cover with a large piece of foil, and let rest for at least 15 minutes. The turkey will stay warm for at least an hour. Place on a platter, carve, and serve with turkey gravy!
    turkey gravy

Video

Notes

Air chilling isn't 100% necessary, but we find it truly does make a difference in the end.  If you don't have the time, just skip this step.  You'll still have a very tasty turkey.
Resist opening the oven while the turkey is roasting.  However, you will want to keep an eye on the bird.  If any parts of the skin are turning too dark, simply (but carefully) cover the spot with a piece of foil.  Brushing a little oil on the underside of the foil will help it adhere to the turkey. 
We don't add stuffing to our turkey because there is some risk of bacteria.  If you do add stuffing, you'll need to cook the turkey for an additional 30 minutes.  See below for cooking times based on the weight of the turkey. 
We love using a fresh turkey that we purchase from our local butcher several days before serving.  However, a good-quality frozen turkey will still yield an extremely delicious bird.  Follow these tips for thawing:
Refrigerator (Easiest and Safest):  This method takes some time, so allow one day for each 4 - 5 pounds of weight. If your turkey weighs 16 pounds, it will take about four days to thaw. Once thawed, the turkey is safe for another two days, so you can start thawing it six days before Thanksgiving (the Friday before Thanksgiving).
Cold Water:  For the cold water method, leave the turkey in its original wrapping and submerge it in a sink (or container) full of cold water. The water must be cold so that the turkey stays at a safe temperature. You should change the water every 30 minutes. Empty the water and replace it with fresh cold water. With this method, allow 30 minutes of defrosting time per pound, so a 16-pound turkey will take 8 hours to thaw using this method (so you might need to start around 4 a.m. if you want to eat in the afternoon!). Once the turkey has thawed, cook it immediately
Microwave (Only in a Pinch):
Before you commit to thawing your turkey in the microwave, check your owner’s manual for the size turkey that will fit in your microwave oven, the minutes per pound, and the power level to use when thawing a turkey. Remove all outside wrapping and place the turkey on a microwave-safe dish to catch any juices that may leak. Use the defrost function based on weight. As a general rule, allow 6 minutes per pound when thawing a turkey in the microwave. Be sure to rotate it several times, and even flip it, during the thawing process.
If the turkey starts to actually cook instead of just defrost, let it rest for 5 minutes or so before you resume thawing. Partway through thawing, you may wish to cover the tips of the wings and drumsticks with a small piece of foil to shield them from the microwaves and keep them from cooking. Once the turkey has thawed you should cook it immediately.
Cook Times by Turkey Weight (Without Stuffing)
Turkey Weight       Servings     Total Roasting Time (450° then lowered to 350°)
12 to 18 lbs.            10 or less       2 hours 45 minutes
18 to 22 lbs.            11 to 15          3 to 3 ½ hour
22 - 24 lbs.              16 to 20        4 hours
We recommend going with smaller turkeys.  The larger turkeys can be more of a challenge to cook evenly.  If feeding a large crowd, we recommend roasting a couple of smaller turkeys, if that's possible. 

Nutrition

Calories: 243kcal | Carbohydrates: 48g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 185mg | Potassium: 485mg | Fiber: 2g | Sugar: 37g | Vitamin A: 29IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 1mg

POST UPDATE: This recipe was originally published in November 2018, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in November 2020!

Turkey Gravy

by 7 Comments

When you’re making the Perfect Turkey, you’ve got to have gravy. That’s just a fact.

Making a deeply flavorful gravy to accompany your beautifully roasted turkey is truly easier than you might think. Serve this along with our Homemade Dressing, Best Mashed Potatoes, and Country White Bread! Easy and delicious!

A white gravy boat pouring turkey gravy over a plate of mashed potatoes, dressing, turkey, and green beans.

How To Make Turkey Gravy

When you are making a beautifully roasted turkey, you’ve got all you need to make the best turkey gravy ever.

It’s easier than you might think, and the result is off-the-charts delicious!

Giblet Gravy is Classic Thanksgiving Fare

Before you prep your turkey, you’ll need to remove the giblets from the cavity of the bird.

The neck is usually located in the large portion of the turkey cavity, and the giblets are typically in a small bag located toward the small end of the cavity.

EXPERT TIP: To create a wonderful turkey broth, add the neck and all of the gizzards, except the liver, to a pan filled with 3 cups of water. Bring to a boil and then simmer for 30 minutes, skimming impurities as they rise to the surface. See what the giblets look like by clicking here.

A turkey neck in a pot that is simmering in water with impurities that have floated to the surface.

After the turkey has finished roasting, it’s time to capture the incredible drippings.

Remove the turkey, and then strain the drippings through a sieve into a bowl or measuring cup.

EXPERT TIP: Be sure to add a couple of cups of chicken broth to the roasting pan before cooking the turkey. It will combine with the turkey drippings and make an extremely delicious addition to the gravy.

Make a Roux To Thicken The Turkey Gravy

After we’ve strained both the giblet broth and the pan drippings, it’s time to make a roux.

Simply heat 2 tablespoons of bacon grease, oil, or butter over medium heat in a large saucepan/skillet.

Next, add two heaping tablespoons of flour and cook until absorbed and the flour taste has cooked out, about 2 to 3 minutes.

A stainless steel skillet filled with a blonde roux with a wooden spoon stirring it.

Now, carefully add the giblet broth to the roux, whisking constantly.

Once all the lumps are gone, pour in the pan drippings.

This gravy is a thing of beauty!

A large stainless steel skillet filled with brown gravy with a wooden spoon in it.

Continue cooking until thick.

Transfer to a gravy boat, or a bowl with a ladle, and serve!

Your holiday feast is now complete! If you want a creamy gravy, try our Southern Cream Gravy!

A white plate filled with carved turkey, stuffing, mashed potatoes, and green beans all topped with gravy.

Ready to make the best gravy 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 #HowToFeedaLoon!

A white gravy boat pouring turkey gravy over a plate of mashed potatoes, dressing, turkey, and green beans.
Print Recipe
5 from 2 votes

Turkey Gravy

This Turkey Gravy is the perfect accompaniment to your roasted turkey and all the other holiday feast fixins! The pan drippings combined with the giblet broth make for the most flavorful gravy ever.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Side
Cuisine: American
Servings: 10
Calories: 32kcal
Author: Kris Longwell

Equipment

  • Large saucepan / skillet

Ingredients

  • 3 cups water
  • Turkey neck and giblets except for the liver
  • dripping from roasted turkey
  • 2 tablespoon bacon grease or oil, or butter
  • 2½ tablespoon all-purpose flour
  • Salt and pepper to taste

Instructions

  • Bring the neck and giblets (except liver) to a boil in the water in a medium pan over high heat. Lower the heat and simmer for 30 minutes, skimming any impurities the float to the surface.
  • After your turkey has finished roasting and is resting, pour the pan drippings through a fine-mesh sieve into a bowl or measuring cup.
  • Remove the neck and giblets from the broth. Set the broth aside. You can chop the giblets and add to the gravy, if desired. If not, then discard them.
  • Heat the bacon grease (or oil, or butter) in a large skillet over medium-high heat until melted. Add the flour and stir until incorporated, stirring with a wooden spoon frequently. Cook for two minutes.
  • Carefully add the giblet broth to the roux (flour mixture), whisking constantly, until all lumps have dissolved. Stir in the pan drippings and continue cooking and stirring with a wooden spoon until thickened, about 4 to 5 minutes. Season lightly with salt and pepper.

Video

Notes

If you don't have the giblets, then just use good-quality chicken stock or broth.
If your gravy doesn't thicken enough, you can create a cornstarch slurry, by adding 1 tablespoon of cool water to 1 tablespoon of cornstarch.  Stir until dissolved and then add to the gravy.  Continue stirring until desired thickness.  If still too thin, repeat with another addition of slurry.
The gravy will keep in the fridge for up to 1 week and freezes beautifully for up to 2 months. 

Nutrition

Calories: 32kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 8mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 1mg

Smoked Ham and White Bean Stew with Kale

by 12 Comments

This is truly one of the most heart-warming and comforting stews that we’ve ever made and served. 

The flavors are deep and it all comes together in less than 2 hours. We show you the tips for keeping it slightly thinner and more like a soup, or how to thicken it enough to stick to your ribs. We love this served with our Homemade Country White Bread.  Pure comfort!

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!

Smoked ham, kale and white bean stew

How To Make Smoked Ham and White Bean Stew

There is no doubt about it, this stew has been a classic in our home for quite some time now.

And it really quite easy to prepare!

This stew is a wonderful combination of vegetables, ham, beans, broth, and amazing herbs.

We start off by sautéing a standard mirepoix (chopped, onion, celery) along with finely chopped (and seeded) jalapeno, fresh garlic, bay leaves, and a pinch of cayenne.

EXPERT TIP: A little later on, we’ll add the beans. The easiest method for preparing the beans is to allow them to soak overnight. If you’re in a pinch for time, check out the NOTES section of the recipe card for faster methods.

A large Dutch oven filled with sautéed mirepoix and bay leaves.

Choosing the Best Ham

When perusing the ham section in your local supermarket, it may seem confusing on which is the best choice for this stew, and beyond.

We recommend picking up a cured and smoked ham that is not sliced. It’s already fully cooked and the smoking process adds a depth of flavor that works perfectly in the stew.

EXPERT TIP: If you can’t find unsliced smoked ham in the ham section of the meat section of your supermarket, just head over to the deli area. They are used to slicing all types of ham, but if you ask, they’ll be more than happy to cut you a 2 lb slab of meat. Whatever you do, don’t select the canned ham variety. It’s pumped with things you don’t really want in your stew. Learn more about types of ham here.

We usually use a knife to cut away the exterior rind of the ham before we cubed the meat. The rind is completely edible but can be a bit chewy in the stew. We save it for future use when simmering beans.

A bowl of cubed smoked ham being dropped into a Dutch oven filled with sautéed vegetables.

What Type of Bean To Use for Smoked Ham and Bean Stew?

Now, hopefully, your beans at this point are ready to be added to the party. (See NOTES for more info about how to prepare the beans).

We love going with any kind of white bean for this stew. Our favorites include:

  • Great Northern White
  • Navy
  • Cannellini
  • Baby Lima

EXPERT TIP: Navy beans are slightly smaller beans than Great Northern White or Cannellini. Either is a great option. If you really love lots of beans in your stew, then go with the larger variety. The smaller allows for a more even distribution of tastes throughout the stew, but again, it’s a matter of taste.

Transfer the softened beans into the pot after you’ve added the chicken broth.  Now it’s time to simmer for about an hour!

A bowl of white beans being dumped into a blue Dutch oven filled with chicken broth, ham, and vegetables.

After you’ve simmered the broth on low for 1 hour, it’s time to add the kale.

Kale is one of the most nutritious vegetables on the planet. Really, it is seriously loaded with healthy attributes.

And besides that, it is really, really delicious!

EXPERT TIP: The closest substitution for kale is collard greens, in fact, they are really interchangeable. Other perfectly suitable alternatives include baby spinach, Swiss chard, mustard greens, and broccoli rabe.

Just like other greens, once the kale is dropped into the simmering stew, the leaves wilt and reduce in size. You’ll just need to simmer for another 30 minutes to get the right texture and taste.

A white bowl filled with fresh kale being dropped into a pot filled with smoked ham and bean stew.

At this point, the stew is good enough to eat, although it’s more of a soup than a stew…and there’s nothing wrong with that!

However, we love an almost creamy texture (without cream!).

EXPERT TIP: A trick to thicken up the stew is to get a small sieve and grab a couple of cups of the mixture. Throw it into your food processor or blender and pureé. Add the mixture back to the stew and stir until well combined.

Ready to eat!

A wooden ladle full of smoked ham and bean stew hovering over a white soup bowl partially filled with the same stew.

When to Serve Smoked Ham and White Bean Stew

Is cold weather on the way? Are friends and family coming for a visit? There is nothing much more inviting and comforting than this wonderful stew. Seriously, this will be one you’ll make over and over again.

Perfect for a game-day meal, or for pre-holiday feast, or just a lovely Sunday dinner.

And if you like this as much as we think you will, you’ll also love our Instant Pot Smoked Sausage Stew or our Slow-Cooker Provençal Chicken Stew!

In the meantime, make this amazing stew!  Be sure to have plenty of bread for soaking up the amazing broth!

A hand dipping a torn piece of bread dipping into a bowl of smoked sausage and white bean stew.

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

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

A large white tureen filled with smoked hams and white bean stew.
Print Recipe
5 from 3 votes

Smoked Ham and White Bean Stew

This stew is an instant family classic. The flavors are so deep, and so comforting. Perfect for a cold, winter day. The aroma will fill your house with pure joy.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Bean soak12 hours
Total Time13 hours 50 minutes
Course: Soup or Stew, Stew
Cuisine: American, German
Servings: 12 people
Calories: 227kcal
Author: Kris Longwell

Equipment

  • 8 Qt Dutch Oven, or any large pot

Ingredients

  • 2 cups white beans dried
  • 2 tablespoon bacon fat or unsalted butter, olive oil
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 1 cup carrot chopped
  • 5 garlic cloves minced
  • 1 jalapeno pepper stemmed, seeded, and chopped
  • 2 bay leaves
  • 1½ teaspoon Kosher salt or more to taste
  • 1 teaspoon ground black pepper or more to taste
  • ¼ teaspoon cayenne pepper
  • 2 lbs smoked ham cut into ½-inch dice
  • 2 tablespoon whole-grain mustard
  • 1 tablespoon rosemary fresh, chopped
  • 9 cups chicken stock
  • 3 cups kale

Instructions

Do Ahead

  • Place the beans in a large pot with enough water to cover them by 2 inches. Soak overnight.

Make the Stew

  • Heat the bacon grease (or butter or oil) in a heavy pot (preferably a Dutch oven) over medium-high heat. Add the onion, celery, carrot, garlic, jalapeno, bay leaves, salt, pepper, and cayenne and cook, stirring until the veggies have softened, about 10 minutes.
  • Add the ham, mustard, and rosemary, cook for 3 minutes more, stirring occasionally.
  • Remove any beans from the pot that have floated to the top. Drain and pick over any skins that have come loose. Add the beans to the sautéed vegetables along with the chicken stock. Bring to a boil, then reduce the heat to low and cook the stew at a simmer for 1 hour.
  • Add the kale and cook for 30 minutes more.
  • Turn off the heat and let sit for 15 minutes, discard the bay leaves.
  • You can serve the soup as is at this point, but, to make it creamier...puree 2 cups of the stew in a food processor or blender and return to the stew. Stir until fully incorporated.
  • Taste for more seasonings, adding more salt and pepper if desired.

Video

Notes

We love using Great Northern White or navy beans for this stew, but pinto, red, or kidney beans would work, too.  See below for how to fast-track the beans for cooking. 
In the video, we sauté the vegetables along with 5 fresh bay leaves and then remove 3 of them before simmering.   We've played around with the number of bay leaves every time we make the stew, and we think going with 2 to 3 bay leaves from the beginning is just right.  If you love the almost minty taste of bay leaves, then go with 5.  Wesley (The Loon) thinks 2 to 3 is best, and I (Kris) agrees. 
The stew can will keep in the fridge for up to 1 week.  We think it's even better the next few days after it has time to let the flavors really meld.
The stew freezes beautifully for up to 2 months.
  • Hot Soak. In a large pot, add 10 cups of water for each pound (2 cups) of dry beans. Heat to boiling; boil for 2–3 minutes. Remove from heat, cover, and soak for up to 4 hours. 
  • Quick Soak. This is the fastest method. In a large pot, add 6 cups of water for each pound (2 cups) of dry beans. Heat to boiling; boil for 2–3 minutes. Remove from heat, cover, and soak for at least 1 hour.
  • Traditional Overnight Soak. This is the easiest method. Place dry beans in a large container; for each pound (2 cups) of beans, add 10 cups of cold water. Cover and refrigerate 8 hours or overnight.  Drain and proceed with the recipe. 

Nutrition

Calories: 227kcal | Carbohydrates: 19g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 1521mg | Potassium: 725mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3535IU | Vitamin C: 24mg | Calcium: 82mg | Iron: 3mg

POST UPDATE: This recipe was originally published in February 2015, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in November 2020!
This is a recipe adapted from Robert Cove and re-created by Chef Donald Link.

Potstickers

by 7 Comments

If you love Chinese food and you love yummy appetizers, then this is the recipe for you!

We have loved authentic Chinese food for so many years. It became a staple in our lives when we lived on the Upper West Side of Manhattan, New York. If you like these, you’ll probably love our Pork Dumplings with Peanut Sauce, Beef and Broccoli Stir-Fry, Homemade Hot and Sour Soup, and our Homemade Egg Rolls! But in the meantime, let’s make some Chinese Potstickers!

A potsticker being dunked into a bowl with chop sticks into a bowl of soy dipping sauce

How To Make Authentic Potstickers

These little gems may seem difficult to make in your own kitchen, but we promise, they’re really not hard to prepare.

You may need to make a run to your local Asian market or order an ingredient or two online.

Prepping the Ingredients

Before you start assembling the filling, you’ll need to do a little bit of prep work for the dried mushrooms and fresh cabbage.

Let’s focus on the mushrooms first:

EXPERT TIP: You’ll want to first start by rehydrating your dried wild mushrooms. We love using dried shiitake. It’s very important that you do not cook with the dried mushrooms; you MUST first soak them in warm water to reconstitute them. After 30 minutes, drain them and then give them a rough chop.

Dried shiitake mushrooms being rehydrated and then chopped on a cutting board.

Now, it’s time to prep the cabbage. We love using Napa cabbage, but really any type of cabbage will work.

Simply salt the cabbage, which will bring out the excess liquid and make it nice and soft.

Use your hands to wring out the water.

A person using salt to help remove extra water from chopped cabbage sitting in a glass bowl.

Making the Pork Filling

Now, it’s time to bring it all together.

Mix together the uncooked pork with the drained and chopped mushrooms, the softened cabbage, and other delicious ingredients.

EXPERT TIP: The filling can be prepared up to 2 days in advance and kept in an air-tight container in the fridge. You can also freeze the filling for up to 1 month. See the NOTES for instructions on freezing cooked potstickers.

A glass bowl filled with ground pork, chopped cabbage, mushrooms, chives, and a wooden spoon ready to mix it all together.

How To Form Potstickers

Now comes the fun part! Forming the dumplings! By the way, you may be asking, what’s the difference between potstickers and dumplings? Learn about the subtle difference here.

Simply place a wonton wrapper on a cutting board and add 1 teaspoon of the filling in the middle, and then fold the wonton over and seal.

EXPERT TIP: We like to use our index fingers to make little pouches on the edges for that authentic look. Make sure you keep your fingers moist, which helps the edges of the wontons adhere to each other. For the wrapper, you can use wonton wrappers or dumpling wrappers.  Wonton wrappers can usually be found in the vegan area of the produce department in most well-stocked supermarkets.

A person going through the steps of filling a wonton wrapper with filling and forming a potsticker.

Now it’s time to cook them up!

Potstickers are traditionally lightly fried on one side of the dumpling, and then flipped over and steamed for the remainder of the cooking process.

EXPERT TIP: You’ll need to cook them in batches. Simply place the cooked dumplings on a sheet pan and place it in a low-temp oven (250°F) until the next batch is done. Keep an eye on the temperature of the skillet! Don’t let them burn as they are seared and then steaming! And YES! The pork cooks perfectly during the process.

Potstickers being seared and then steamed in a large non-stick skillet with a lid.

When To Serve Potstickers

These are such a delicious, savory treat to serve for almost any occasion.

We love serving them at parties, but they make a spectacular appetizer for a glorious Asian-themed dinner party.

They’re also so much fun to make for a late-night snack! Serve them whenever you’re in the mood for an incredibly delicious appetizer!

Two cooked potstickers sitting on a black plate with a platter of potstickers in the background.

And of course, when you’re serving the potstickers, we highly recommend making a batch of Ginger-Soy Dipping Sauce.

Chopsticks or not, these babies are addictively delicious!

Just look at that!

A platter of potstickers next to a bowl of dipping sauce.

And the filling is the perfect match to the chewy and delicious wrapper.

Once you take a bite, dip the potsticker back into the dipping sauce, so that the filling soaks up all the goodness. (Serve a separate small bowl of sauce for each person you are serving so no one has to worry about double-dipping!)

These are so good! You and your guests will flip for them, we promise!

A potsticker that has been split open with the pork filling visible.

Ready to make the best Chinese 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 #HowToFeedaLoon!

A potsticker being dunked into a bowl with chop sticks into a bowl of soy dipping sauce
Print Recipe
5 from 1 vote

Potstickers

These potstickers are authentic and are just so good and one the Loon's all-time favorites. You're gonna love 'em! Be sure to whip up a batch of the Ginger-Soy Dipping Sauce, too! Link to recipe below.
Prep Time15 minutes
Cook Time18 minutes
Resting time for mushrooms and cabbage30 minutes
Total Time1 hour 3 minutes
Course: Appetizer
Cuisine: asian
Servings: 10
Calories: 118kcal
Author: Kris Longwell

Equipment

  • Skillet (preferably) non-stick with a lid

Ingredients

  • ½ cup shiitake mushrooms dried
  • 1½ cups napa cabbage roughly chopped
  • Salt and freshly ground black pepper
  • ¼ lb pork ground
  • ¼ cup chives Chinese chives, if possible
  • 1 tablespoon light soy sauce
  • 1 tablespoon sesame oil
  • 1½ teaspoon Chinese rice wine
  • 1 teaspoon ginger minced
  • 1 teaspoon garlic minced
  • 1½ tablespoon cornstarch
  • 20 wonton wrappers or dumpling wrappers
  • 2 tablespoon canola oil divided
  • ½ cup chicken stock divided
  • Ginger-Soy Dipping Sauce for dipping!

Instructions

  • Soak the dried mushrooms in warm water for 30 minutes. Stir occasionally. Drain, and then roughly chop. Set aside.
    ½ cup shiitake mushrooms
  • Meanwhile, in a large bowl, toss together the cabbage and 1 teaspoon of salt, and let it stand for 30 minutes to leach out water from the cabbage. Use your hands to wring out as much of the water from the cabbage as possible. Roughly chop the cabbage again. Place in a small bowl and set aside.
    1½ cups napa cabbage, Salt and freshly ground black pepper
  • Add the mushrooms, cabbage, pork, chives, soy sauce, sesame oil, rice wine, ginger, garlic, cornstarch, and ¼ teaspoon black pepper, and using a wooden spoon, mix to combine the ingredients well.
    ¼ lb pork, ¼ cup chives, 1 tablespoon light soy sauce, 1 tablespoon sesame oil, 1½ teaspoon Chinese rice wine, 1 teaspoon ginger, 1 teaspoon garlic, 1½ tablespoon cornstarch
  • To fill each potsticker, place a wrapper on a work surface and brush the edges with water. Cover the other wrappers with a slightly damp kitchen towel to prevent them from drying out. Place 1 teaspoon filling in the center of the wrapper, fold the wrapper in half to enclose the filling, and pleat the outer edge with your thumb and index finger (see photo).
    20 wonton wrappers
  • Place the formed potsticker on a baking sheet and repeat with the remaining filling and wrappers.
  • Preheat to 250°F.
  • In a large nonstick frying pan over medium-high heat, heat 1 tablespoon of the canola oil. Add 10 potstickers, flat bottom down, and in a single layer. Sear until golden brown on the bottom, 3 - 4 minutes.
    2 tablespoon canola oil
  • Pour ¼ cup of the stock into the pan, cover, and let steam until all the broth evaporates, the pot stickers are tender, but still firm, and the filling is cooked through, 4 - 5 minutes.
    ½ cup chicken stock
  • Transfer to a baking pan and place in the oven. Follow the same steps for cooking the remaining potstickers.
  • Serve pot stickers once with the ginger-soy dipping sauce.
    Ginger-Soy Dipping Sauce

Video

Notes

Many of the ingredients in this recipe can be found in the Asian section of many well-stocked supermarkets.  If you have access to an Asian market, you'll have no trouble finding the ingredients there.  You can also order online.
If you can't find Chinese chives, just use regular chives.  Regular soy sauce can be substituted for the light soy sauce.  
Wonton wrappers, dumpling wrappers, or potsticker wrappers work well.  Many supermarkets carry wonton wrappers in the produce department, often near vegan products.
These cooked potstickers freeze beautifully.  Place in a flat layer in a container.  And freeze for up to 2 months.  Let thaw completely and then warm in a skillet with a little broth.
You can also freeze uncooked potstickers in the same manner you would if they were cooked.  Let them thaw, and then cook them according to the recipe instructions.
Cooked potstickers will keep in the fridge for up to 1 week, although we think they're best when served fresh off the stove.  

Nutrition

Calories: 118kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 152mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

POST UPDATE: This recipe was originally published in October 2016 but was updated with improved tweaks to the recipe, with new tips and photography, and a fabulous new video in November 2020.
This recipe is inspired and adapted from: Williams Sonoma Pot Stickers.

Sweet Potato Bundt Cake with Brown Sugar Icing

by 9 Comments

This deeply flavorful cake has become a fall classic at our house, and we think you’ll understand why.

The thread of sweet potatoes, along with the swirls of pumpkin cinnamon spice, matched with the brown sugar icing just can’t be beaten.  And it can easily be prepared 1 to 2 days in advance of serving. Perfect for the holidays and beyond.

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 sweet potato bundt cake on a white circular plate with a slice missing.

How To Make Sweet Potato Bundt Cake with Brown Sugar Icing

This cake is really not difficult to make at all and is very pantry-friendly.

The ingredients are warm and so comforting and the final presentation is absolutely gorgeous.

The Ingredients You Will Need

The ingredients in this cake all come together to make a wonderful autumnal dessert, but in all honestly, we love it all year long. It’s really that good!

Here are the ingredients you’ll need for this glorious cake:

  • Unsalted butter
  • Cream cheese
  • Dark brown sugar
  • Egg
  • Sweet Potato
  • Vanilla Extract
  • Self-Rising Flour
  • Pumpkin Pie Spice

Quintessential fall yumminess!

Shredded sweet potatoes next to a whole sweet potato and bowl of cream cheese and pecans.

The Perfect Icing on the Cake

And did I mention the brown sugar icing? Oh, man…it’s just so perfect.

The Loon says it almost has a maple flavor to it, and I agree. It’s the perfect topping to this flavorful cake.

EXPERT TIP: Simmering the brown sugar with the butter, cream, and corn syrup will turn it into a caramel sauce, which is what you want. Be sure to only let the liquid simmer for 1 minute, and then quickly remove from heat. If it simmers too long over high heat, it will thicken up too much, and become almost brittle.

A spoon drizzling brown sugar icing over the top of a sweet potato bundt cake sitting on a wire rack.

Trust us when we tell you this Sweet Potato Bundt Cake with Brown Sugar Icing is the perfect fall dessert.

And you’re going to love the way your home smells as this bakes in the oven. Amazing!

Ever wonder how the magical bundt cake became so famous?  Well, you can learn much about that by simply clicking here!

A sweet potato bundt cake with a slice removed from it.

When To Serve Sweet Potato Bundt Cake

Obviously, this cake is wonderful served during the holiday season.  Other holiday favorites are our Pumpkin Whoopie Pies and Sweet Potato Pie with Pecan Topping!

It’s the perfect ending to a Thanksgiving feast with a Perfect Turkey, Mashed Potatoes, and Green Bean Casserole.

EXPERT TIP: The cake stays deliciously moist and tender for several days when covered. You can freeze the cake for up to 1 month. Allow to completely thaw before serving. If freezing, we suggest not icing the cake until after it’s thawed.

A sweet potato bundt cake on a white circular plate with a slice missing.

Ready to have fun in the kitchen with the perfect fall baking bundt cake? 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 sweet potato bundt cake on a white circular plate with a slice missing.
Print Recipe
5 from 1 vote

Sweet Potato Bundt Cake with Brown Sugar Icing

This Sweet Potato Bundt Cake with Brown Sugar recipe is the bomb! Perfect for fall or anytime you are in the mood for a really delicious moist bundt cake. The brown sugar icing sets it over the top! This has become a Loon favorite and is requested every year when the cool weather sets in!
Prep Time20 minutes
Cook Time50 minutes
Cool time1 hour
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 754kcal
Author: Kris Longwell

Equipment

  • 10 to 15 cup Bundt pan

Ingredients

FOR THE CAKE

  • Cooking spray
  • ¾ cup unsalted butter room temp
  • 8 oz cream cheese room temp
  • 1⅓ cups sugar divided
  • 1 cup brown sugar dark, plus 1 tbsp, divided
  • 4 large eggs
  • 1½ cups sweet potato peeled and grated, a box grater works perfectly
  • 1 teaspoon vanilla extract
  • 3 cups self-rising flour
  • 1 tablespoon pumpkin pie spice plus 1½ tsp, divided

FOR THE ICING

  • ¼ cup brown sugar dark
  • 3 tablespoon heavy cream divided
  • 1 tablespoon unsalted butter
  • 1 tablespoon light corn syrup
  • 1 cup confectioners' sugar
  • ⅛ teaspoon salt
  • ½ cup chopped pecans for garnish on top

Instructions

MAKE THE CAKE

  • Preheat oven to 350° F.
  • Spray a Bundt pan with baking spray. Set aside.
  • In a large bowl, beat butter and cream cheese at medium speed with a mixer until fluffy, 3 to 4 minutes.
  • Mix in 1 cup sugar and 1 cup brown sugar until incorporated, about another 3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Add shredded sweet potato and vanilla, beating until combined.
  • In a medium bowl, whisk together flour and 1½ teaspoons pumpkin pie spice.
  • Gradually add flour mixture to sweet potato mixture, beating at low speed just until combined.
  • In a small bowl, stir together the remaining ⅓ cup sugar, remaining 1 tablespoon brown sugar, and remaining 1 tablespoon pumpkin pie spice.
  • Spoon ⅓ of the batter into the prepared pan (batter will be thick and a little sticky), spreading evenly.
  • Sprinkle half of the sugar-spice mixture over batter.
  • Repeat the process once and then top with the remaining batter.
  • Bake until an inserted toothpick near the center comes out clean, approximately 50 minutes.
  • Let cool in the pan for 10 minutes.
  • Carefully remove the cake from the pan and let cool completely on a wire rack.

MAKE THE GLAZE

  • In a small saucepan, bring brown sugar, 2 tablespoons cream, butter, and corn syrup to a simmer over medium heat. Cook, whisking constantly, 1 minute.
  • Pour into a medium bowl and let cool slightly.
  • Whisk in confectioners' sugar, salt and remaining 1 tablespoon cream until smooth.
  • Drizzle icing over the cake and garnish with pecans.

Video

Notes

We use the side of a box grater to shred the peeled sweet potatoes, but a food processor with a shredder attachment will work, too.
The cake batter is thick and somewhat sticky.  Use a large spoon to add the batter in thirds into the prepared pan.
If you can't find pumpkin pie spice, you can easily make your own by combining together:
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • ¾ teaspoon all-spice
  • ¾ teaspoon ground cloves.
Save what you don't use for future use.

Nutrition

Calories: 754kcal | Carbohydrates: 116g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 150mg | Sodium: 100mg | Potassium: 240mg | Fiber: 3g | Sugar: 76g | Vitamin A: 4332IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg

POST UPDATE: This recipe 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 November 2020!

Vegetarian Pasta Bake

by Leave a Comment

This post is kindly sponsored by OZO™, but the recipe, photographs, video, and opinions are 100% ours. 

If you’re looking for a healthy pasta dish that does not compromise on flavor, you’ve come to the right place.

If you know much much about us, you know that we are just crazy for a delicious bowl of homemade pasta.  And, that includes a delicious meat sauce.  But folks, when you take your first bite of this robust sauce, bursting with those classic Italian layers of flavor that we all know and love so well, you’ll be sold.  

A large cast-iron skillet filled with vegetarian pasta bake with a spoon in it.

How To Make Vegetarian Pasta Bake

This recipe has become one of our go-to pasta recipes, especially on a busy weeknight.

The sauce can be made in advance and assembly is a snap!

 

You can really adapt this recipe with your favorite ingredients.

We absolutely love the addition of sautéed mushrooms and the holy trinity of vegetables – onions, carrots, celery (mirepoix).

EXPERT TIP: For the mushrooms, we go with sliced button (white) mushrooms. Shiitake, baby bella, and porcini are all wonderful options or a combination of them. If using dried mushrooms, always follow package instructions for rehydrating them before cooking with them. Sauté them with olive oil, and simply season them with salt and pepper. Cook the mirepoix in the same skillet (with mushrooms removed) until just tender.

Sliced mushrooms sautéing in a skillet and mirepoix also sautéing.

OZO Plant-Based Protein is Naturally Delicious

We are so thrilled to have partnered with OZO™ for this incredible vegetarian pasta dish.

The OZO Plant-Based Proteins are straightforward and include no artificial ingredients. Even though they are certified vegan, they are also perfect to use in a “flexitarian” diet. In other words, skip the beef, but not the cheese!  This Protein-Based Ground features a high-quality pea protein that is a great source of iron and has been known to aid in muscle growth, weight loss, and heart health.

A little red wine, along with the vegetables, San Marzano tomatoes, and herbs make this a sauce that honestly tastes as good as the sauce at your favorite Italian restaurant. It’s really that good.

EXPERT TIP: Keep the OZO Plant Base Ground frozen until about 24 hours before you’re ready to cook with it. Just transfer it to the refrigerator and it will thaw perfectly.

Red wine pouring from a small carafe into a skillet of ground plant-based protein and sautéed vegetables.

Choosing the Best Pasta

Now it’s time to add the pasta to the party.

We love using a medium-sized pasta for our Vegetarian Pasta Bake, but you really can’t go wrong with whatever you have on hand.

Here are the types of pasta we recommend:

  • Penne
  • Rigatoni
  • Ziti
  • Farfalle
  • Campanelle
  • Fusilli
  • Conchiglie
  • Calamarata

Mmmmmm…we’re getting close folks!

A cast-iron skillet filled with pasta in a vegetable sauce.

Of course, a good pasta bake recipe has to include cheese.

Whole milk mozzarella and grated Parmesan cheese are our favorite types of cheese for this dish.

EXPERT TIP: We love to make this pasta bake in our 12-inch cast-iron skillet. You can make everything right in the skillet, top it with the cheese, and then bake to perfection. If you don’t have a cast-iron skillet, no worries. Simply transfer the pasta mixture to a baking dish and then top with cheese.

A hand sprinkling grated mozzarella cheese over a pan filled with pasta and sauce.

What to Serve with Vegetarian Pasta Bake

This is one of those one-pot wonder dishes that will feed a hungry family.

It’s so robust and filling (yet healthy), that all you really need is some crusty Italian bread and maybe a nice green leaf salad topped with our balsamic vinaigrette! 

A hearty red wine, such as cabernet, Zinfandel, or Pinto Noir all pair beautifully with the dish. 

EXPERT TIP: The entire dish can be prepared up to 2 days before baking. Simply cover with foil and keep in the fridge until ready to bake. Add another 15 minutes to the baking time if the pasta is chilled. If frozen, allow to thaw in the refrigerator overnight, or add another 40 minutes of baking, but be sure to cover with foil once the top is starting to brown.

A large cast-iron skillet filled a vegetarian pasta bake next to a gold spoon.

Quality Ingredients Make the Best Sauce

There is a reason this sauce is so incredibly flavorful: The simplicity and freshness of clean ingredients.

We can say without one hesitation of doubt that OZO has completely raised the bar on plant-based protein offerings. In addition to this incredible protein-based ground, OZO also offers Plant-Based Burgers and Plant-Based Mexican Seasoned Ground. The sky is the limit with these delicious products!  Check out our Plant-Based California Burgers!  They are the bomb!

As you all know, we think eating delicious food is one of the greatest joys in life – and OZO meets us at the culinary intersection of superior taste, nutrition, and convenience.

Don’t you want some of this?

A cast-iron skillet filled with vegetarian pasta bake next to a package of OZO ground protein.

This Vegetarian Pasta Bake hits all the perfect notes that you want from a classic Italian pasta dish.

Taste. Texture. Comfort.

And you can take even further comfort in knowing you’re eating a healthier version than one loaded with red meat, but not compromising on flavor at all.   Major win!

A block of Parmesan cheese being grated over a plate of vegetarian pasta.

Ready to make the most satisfying vegetarian dishes in town?  Go for it!

And when you do, be sure to take a photo and post it on Instagram and hashtag #HowToFeedaLoon and #OZOFoods.

A large cast-iron skillet filled with vegetarian pasta bake with a spoon in it.
Print Recipe
No ratings yet

Vegetarian Pasta Bake

This vegetarian pasta bake is a healthy alternative to a bolognese sauce, but honestly, does not compromise on taste or texture at all. You will be amazed at how delicious this sauce and dish is!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree / Pasta
Cuisine: Italian
Servings: 8
Calories: 390kcal
Author: Kris Longwell

Equipment

  • 12-inch cast iron skillet, or 9"x13" baking dish

Ingredients

  • 1 lb pasta
  • Kosher salt
  • 3 tablespoon olive oil divided
  • 8 oz mushrooms white button, sliced
  • black pepper freshly ground
  • 1 cup onion chopped, 1 medium-sized onion
  • 1 cup celery chopped, about 2 stalks
  • 1 cup carrots chopped, about 2 small carrots
  • 3 cloves garlic minced
  • 1 lb OZO Plant-Based Ground thawed
  • ¼ cup red wine
  • 2 tablespoon tomato paste
  • 1 28 oz. can whole tomatoes drained, San Marzano are best
  • 1 15 oz. can tomato sauce
  • 1 tablespoon oregano dried
  • 8 oz Mozzarella shredded
  • ¼ cup Parmesan cheese grated
  • 2 tablespoon parsley fresh, chopped, optional

Instructions

  • Preheat oven to 350°F. Bring a pot of salted water to a boil.
  • Add the pasta to the boiling water and follow package instructions to cook until al dente.
  • Heat 2 tablespoon of oil over medium heat in a large cast-iron skillet (or large skillet if baking the pasta in a baking dish). Add the mushrooms and sauté until soft and starting to slightly brown on the edges. Sprinkle with a little salt and pepper. Transfer the mushrooms to a bowl and set aside.
  • In the same pan, still over medium heat, add another tablespoon of oil. Add the onion, celery, and carrot and sauté until soft, about 5 minutes. Add the garlic and sauté for another minute.
  • Add the OZO Plant-Based Ground and cook for 5 minutes, stirring occasionally. Season with ¾ teaspoon salt and ½ teaspoon pepper.
  • Add the wine into the pan and simmer until reduced, about 4 minutes.
  • Stir in the tomato paste and continue stirring until fully incorporated.
  • Use your hands to squeeze the whole tomatoes into the pan. Stir in the sautéd mushrooms, tomato sauce, and oregano. Simmer for another 5 minutes. Taste and add more salt, if needed.
  • Drain the pasta and mix it into the pan with the sauce. If using a baking dish, transfer the pasta with sauce into it.
  • Sprinkle the mozzarella over the pasta and then top with the grated Parmesan.
  • Bake for 25 to 30 minutes, or until lightly browned on top and the sides are bubbling. Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley and additional grated Parmesan, if desired. Serve at once.

Video

Notes

The sauce can be made up to 3 days in advance and stored in an air-tight container in the refrigerator.  The sauce can be frozen for up to 2 months.
We recommend using a medium-sized tubular pasta such as penne, ziti, or rigatoni.
The dish can be reheated in a 350°F oven, covered with foil, for 20 minutes, or until heated through.  It reheats just fine in the microwave, too. 
The finished dish can be frozen but is best when served fresh.  

Nutrition

Calories: 390kcal | Carbohydrates: 50g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 288mg | Potassium: 419mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3097IU | Vitamin C: 6mg | Calcium: 222mg | Iron: 2mg

Chicken Tortilla Soup

by 6 Comments

This extremely comforting soup has been a favorite in our house for many, many years.

The chicken, ancho chiles, and avocado, mixed with the crispy corn tortillas, and the deep flavors of the homemade chicken broth come together to make the most satisfyingly delicious soup. So good!

A white bowl filled with tortilla soup topped with avocado slices, tortilla strips, and a lime wedge all sitting next to a glass of beer.

How To Make Chicken Tortilla Soup

This soup is really not difficult to prepare at all, and much of it can be made in advance.

It can also easily be adapted to your own tastes.

The most important element isn’t tortillas, although it wouldn’t be tortilla soup without them. The real key to making the best chicken tortilla soup recipe is quality chicken broth. More on that later.

Now, as mentioned, there are several components to this soup that can be made in advance.

The tortilla strips add such a wonderful taste and texture to the soup and can be made up to several days in advance.

EXPERT TIP: Frying up the strips is really easy. Simply get yellow or white corn tortillas and use a sharp knife or pizza cutter to cut the strips. Drop them into hot vegetable oil (350°F) until golden and crispy, about 1 to 2 minutes. Sprinkle with a little salt as soon as they come out of the oil. Alternatively, you can bake them in a 350°F oven. Simply brush a little olive oil on the strips and bake them for 10 minutes, toss them around a little, and then bake for another 5 minutes, until golden.

Yellow corn tortillas being cut into strips and then those strips after being fried in a basket.

What to Serve with Chicken Tortilla Soup

In addition to the tortilla strips, we love the addition of seared ancho chili bits to deepen the flavor.

Ancho chiles are dried poblanos and pack medium-low heat. They can be found in the Mexican section of many well-stocked supermarkets, Mexican food markets, or ordered online.

Other wonderful garnishes for the soup include avocado, Mexican fresco cheese, Mexican crema (or sour cream), and chopped cilantro.

To prepare the ancho chili, simply cut off the stem, cut the pepper open, lengthwise, and remove the seeds. Then heat a skillet and sear the pepper for about 30 seconds to a minute. Then, use a knife to cut them into small pieces.

Two hands pulling apart a dried ancho chili and then it being sautéd in a skillet, and then it being chopped.

Deepening the Flavor Profile

Now, it’s time to start building the basis of authentic tortilla soup.

Roasting the tomatoes concentrates the flavor and adds a depth of flavor that is just amazing.

EXPERT TIP: Do be careful when roasting the tomatoes. We find that 40 minutes softens the tomatoes just perfectly, but keep an eye on them. If your oven runs hot, it could burn the tomatoes. They should be extremely soft and just starting to brown on the edges. A baking sheet lined with foil makes clean-up easy.

Roma tomatoes slice in half on a baking sheet lined with foil and then the same tomatoes after being roasted.

White onion and fresh garlic are key ingredients, too.

We peel the onion and then quarter it.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, along with the onion pieces and whole garlic cloves, and cook until starting to brown, about 10 minutes.

Sliced onions in a large saucepan being roasted and lightly browned.

Pureé the Roasted Vegetables for Velvety Texture

Carefully transfer the roasted tomatoes, seared onions, and garlic to a blender or food processor.

Pureíng the vegetables will create a smooth base for the soup that adds a depth of flavor and texture that is ideal.

EXPERT TIP: For an almost silky texture, you can strain the liquid through a fine-meshed sieve. While this does make the final soup a bit thinner and very smooth, we like a little texture in the soup, so we don’t strain the pureé, but again, it’s a matter of taste.

A blender partly filled with roasted tomatoes and onions and then the blender after the contents were pureed.

Transfer the pureéd vegetables back into the large skillet and cook over medium-high heat until reduced almost to a paste, about 10 minutes.

Now, it’s time to stir in the homemade chicken broth and cilantro and let it simmer for 30 minutes.

It’s almost soup time, folks!

A large measuring cup of chicken broth being poured into a skillet with tomato paste and chopped cilantro.

How To Cook the Chicken

You could absolutely use the meat from a rotisserie chicken from the supermarket with no problem for the soup.

But we have a trick that really is just as easy and helps to flavor the soup even more.

EXPERT TIP: Once you start to simmer the soup, simply add in 1 or 2 boneless, skinless chicken breasts. The 30 minutes of simmering will cook the chicken perfectly. Just use a pair of tongs to remove the chicken after 30 minutes of simmering, and then use a couple of forks to shred the chicken. Return the chicken to the soup and simmer for another 5 to 10 minutes.

Two forks being used to shred a cooked chicken breast on a cutting board.

When To Serve Chicken Tortilla Soup

It’s the perfect start to a Mexican-themed dinner party, including:

Chili Rellenos Stuffed with Mexican Queso
Perfect Mexican Rice
Black Beans
Homemade Flour Tortillas

Or, pour yourself a big bowl of the soup for the perfect go-to lunch.

A bowl of chicken tortilla soup in a white bowl surround by a glass of beer and slice avocado.

There is something about homemade chicken tortilla soup that just makes you feel good.

Deeply flavorful and warming, it’s one of our favorite soups of all time.

Mmmmmm….and when it’s simmering on the stove, the smell is heavenly.

A spoon holding a helping of chicken tortilla soup being held up by a hand.

Ready to make the best soup this side of the Rio Grande? Go for it!

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

A bowl of chicken tortilla soup in a white bowl surround by a glass of beer and slice avocado.
Print Recipe
5 from 2 votes

Chicken Tortilla Soup

Chicken Tortilla Soup is one of the most comforting soups ever. It's not difficult to prepare, and many of the components can be made in advance. This is a soup where the base, specifically the broth, is the most important element. Go with homemade, if possible (link in recipe).
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Appetizer or Soup
Cuisine: Mexican / TexMex
Servings: 8 people
Calories: 198kcal
Author: Kris Longwell

Equipment

  • Blender or food processor

Ingredients

  • 4 corn tortillas
  • Vegetable oil for frying about ½-inch in a heavy skillet, or use your deep fryer
  • 2 ancho chiles stems and seeds removed
  • 4 roma tomatoes cut in half, lengthwise
  • Kosher salt
  • black pepper freshly ground
  • 2 tablespoon olive oil divided
  • 1 medium onion skin removed and quartered
  • 4 cloves garlic peeled and left whole
  • 6 cups chicken broth
  • 1 tablespoon cilantro chopped, plus extra for garnish
  • 2 chicken breasts skinless, boneless
  • 6 oz Mexican cheese crumbled, such as queso fresco, or Monterrey Jack
  • 1 large avocado ripe, peeled, pitted, and thinly sliced
  • 1 large lime cut into wedges

Instructions

Fry the Tortillas (Can be done in advance)

  • Use a knife or pizza cutter to cut the tortillas into ¼-inch strips.
    4 corn tortillas
  • In a large, heavy skillet (or deep fryer), heat the oil to medium-high heat (350°F). Add the tortilla strips and cook until golden and crisp, about 1 to 2 minutes. Use a metal slotted spoon to remove the strips and let them drain on a paper towel-lined plate. Lightly salt. Set aside.
    Vegetable oil for frying

Prepare the Ancho Chilies (Can be done in advance)

  • Heat a large saucepan/skillet over medium-high heat. Make sure the chilis are opened up, with no seeds, and place them in the skillet for 1 minute, or until fragrant. Flip and sear for another 30 seconds. Remove from the heat and then, when cool enough to handle, chop the chili into small pieces. Set aside.
    2 ancho chiles

Building the Soup

  • Preheat oven to 400°F.
  • Place the tomatoes, cut-side up, on a baking sheet lined with aluminum foil. Drizzle a little olive oil over the tomatoes. Sprinkle with salt and pepper. Place in the oven and roast for 40 minutes.
    4 roma tomatoes, Kosher salt, black pepper
  • Meanwhile, heat 1 teaspoon olive oil in a large skillet/saucepan over high heat. Add the onions and garlic and cook until soft and they are turning brown. It's okay if they char a little.
    2 tablespoon olive oil, 1 medium onion, 4 cloves garlic
  • Carefully transfer the tomatoes, onions, and garlic to a blender or food processor. Pureé until smooth. Add the mixture back to the saucepan and cook on medium-high until thickened to almost a paste, about 10 minutes.
  • Add the chicken broth, cilantro, ¾ teaspoon salt, and ½ teaspoon pepper to the pan and stir to combine. Add the chicken breast and simmer the soup for 30 minutes. Remove the chicken and shred it with a couple of forks. Add the chicken back to the soup and simmer for a few more minutes.
    6 cups chicken broth, 1 tablespoon cilantro, 2 chicken breasts
  • Taste and add more salt, if desired. Transfer soup to bowls and garnish with tortilla strips, ancho bits, cheese, avocado slices, and chopped cilantro. Serve at once!
    6 oz Mexican cheese, 1 large avocado, 1 large lime

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Fry the corn tortilla strips in a deep-fryer or sturdy skillet filled with about a ½-inch layer of vegetable oil. Alternatively, you can brush the tortilla strips with olive oil and then bake them in a 350°F oven for 10 to 15 minutes, tossing them once midway.  Lightly salt.
Any type of dried Mexican chili will work in place of the ancho. Just check the heat-level first. Some chili's carry quite a bit of heat.  Ancho chilis are mild. 
If you want a spicier soup, then split a fresh jalapeno pepper down the middle and remove some of the seeds. Roast them with the tomatoes and then add them to the blender when pureíng. 
We strongly recommend making the chicken broth from scratch. You can use the chicken for the soup!
The soup will keep in the refrigerator for up to 1 week and freezes beautifully for up to 2 months. 

Nutrition

Calories: 198kcal | Carbohydrates: 19g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 811mg | Potassium: 577mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2753IU | Vitamin C: 26mg | Calcium: 180mg | Iron: 1mg

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

Slow-Cooker Brisket

by 30 Comments

Slow-Cooker Brisket yields an incredibly tender roast. The combination of flavors is like no brisket we’ve ever had before and is just amazing. Serve with sides of best-ever mashed potatoes, Southern-style green beans, and maple-glazed carrots, and you’ll have a feast to remember.

A person pouring an au jus sauce from a spoon onto slices of slow-cooker brisket on a white plate next to a pile of green beans and mashed potatoes.
[feast_advanced_jump_to]

🥩 The Ingredients

With just a handful of ingredients and your trusty slow-cooker, you have all you need to make one of the best roasts you will ever consume and serve. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for slow-cooker brisket on a white background including a brisket flat, minced garlic, soy sauce, balsamic vinegar, dry mustard, Worcestershire sauce, salt, and pepper.

👉 Substitutions and Variations

  • Beef – We recommend a brisket flat for this recipe. It is marbled and will become melt-in-your-mouth tender due to the slow cooking technique. You can substitute a chuck roast or beef short ribs with amazing results. We’ve done this recipe with a tri-tip, and it was awesome.
  • Seasoning – Salt and pepper are all you need. Double the amount of ground black pepper for a little heat. Feel free to apply your favorite beef rub, just keep an eye on sodium levels.
  • Flavor enhancers – The combination of soy sauce, Balsamic vinegar, and Worcestershire sauce yields deep flavor for the brisket and the au jus. Beef broth can be substituted for any of these. Feel free to use a low-sodium soy sauce.

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

👩🏼‍🍳 How to Make Slow-Cooker Brisket

A person standing behind a cutting board with an uncooked seasoned brisket flat on it.
  1. Step 1: Season the brisket with salt, pepper, and minced garlic.
A person pouring a soy sauce and Worcestershire sauce mixture from a glass measuring cup onto an uncooked brisket topped with minced garlic and is resting the a slow cooker.
  1. Step 2: Combine the soy, balsamic, Worcestershire, and mustard and pour over the brisket in the slow cooker. 
A fully cooked brisket resting in a thin, dark liquid in a black slow cooker.
  1. Step 3: Cover and cook on LOW for 8 to 10 hours.
A person placing a large piece of aluminum foil over a large cooked brisket on a wooden cutting board.
  1. Step 4: Remove from the slow-cooker and tent with foil for at least 10 minutes.
A person using a wooden spoon to stir a simmering au jus sauce in a silver saucepan on a stove.
  1. Step 5: Strain the sauce, skim, and bring to a boil and simmer until slightly reduced. 
Three slices of slow-cooker brisket resting on a white dinner plate next to helping of green beans and mashed potatoes all topped with an au jus sauce.
  1. Step 6: Slice the brisket and drizzle the sauce over the top

Expert Tip

After rubbing the pepper, salt, and garlic into the brisket, we recommend using the tip of a sharp knife to cut small slits across the top of the roast, through the fat. This will allow the seasonings and garlic to seep down into the meat during the slow-cooking process.

🍽️ How To Serve

  • We often prepare this brisket for a spectacular Sunday lunch. Just prep the brisket, place it in the slow cooker, and then turn it LOW at bedtime.
  • The brisket can be kept on the WARM setting until you are ready to slice and serve.
  • It reheats wonderfully. Simply wrap in foil and roast for about 20 minutes at 350°F until heated through.
  • Serve this brisket with best-ever mashed potatoes, Southern-style green beans, and easy homemade dinner rolls for one of the most comforting meals you’ll ever serve.

🙋🏽‍♂️ Frequently Asked Questions

Can I substitute fresh minced garlic with garlic powder in the slow cooker brisket recipe?

Yes, you can substitute fresh minced garlic with garlic powder; use about ¼ teaspoon of garlic powder for every clove of fresh garlic. However, fresh garlic tends to provide a more vibrant flavor and aroma.

How do Worcestershire sauce, soy sauce, and balsamic vinegar enhance the flavor of the brisket?

Worcestershire sauce adds a savory umami depth, soy sauce contributes saltiness and richness, while balsamic vinegar brings a subtle sweetness and acidity that balances the meat’s richness, creating a complex and well-rounded flavor profile.

What can I do with leftover slow-cooker brisket?

Leftovers are just as good the next day, without a doubt. They also make amazing sandwiches or sliders. Follow our recipe for Pot Roast Sliders, but substitute leftover slow-cooker brisket.

A person using a fork to pierce a piece of slow-cooker brisket that has been pulled away from a large piece of beef on a white dinner plate.

😋 Other Slow-Cooker Recipes

Ready to make the most deliciously tender roast 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 person pouring an au jus sauce from a spoon onto slices of slow-cooker brisket on a white plate next to a pile of green beans and mashed potatoes.
Print Recipe
5 from 5 votes

Slow Cooker Brisket

This Slow Cooker Brisket yields one of the most flavorful and tender roasts we've ever had or served. The roast can be prepped up to 48 hours in advance of slow-cooking. Just cover and place in the fridge until ready to turn your slow cooker on.
Prep Time15 minutes
Cook Time10 hours
Total Time10 hours 15 minutes
Course: American, Entree
Cuisine: Entree
Servings: 6 people
Calories: 380kcal
Author: Kris Longwell

Equipment

Ingredients

  • 3 lb brisket flat cut, fat cap trimmed to ⅛ to ¼ inch
  • 2 tablespoon black pepper cracked
  • 1 tablespoon Kosher salt
  • 4 cloves garlic minced
  • ¼ cup soy sauce
  • 3 tablespoon balsamic vinegar
  • 2 tablespoon Worcestershire sauce
  • 2 teaspoon dry mustard

Instructions

  • Rub cracked pepper, salt, and garlic all over the brisket. Use the tip of a sharp knife to cut ½-inch slits across the top of the roast, into the fat cap. Place the roast into the slow cooker.
    3 lb brisket, 2 tablespoon black pepper, 1 tablespoon Kosher salt, 4 cloves garlic
  • In a measuring cup or medium-sized bowl, whisk together the soy sauce, balsamic vinegar, Worcestershire sauce, and ground dried mustard until mustard has dissolved. Pour over the roast.
    ¼ cup soy sauce, 3 tablespoon balsamic vinegar, 2 tablespoon Worcestershire sauce, 2 teaspoon dry mustard
  • Cover and cook on LOW for 8 to 10 hours.
  • Use tongs and/or a spatula to carefully remove the cooked brisket to a cutting board. Loosely tent with foil for about 10 minutes.
  • Strain the sauce from the slow cooker through a sieve into a fat separator or a medium-sized bowl. If using the fat separator, pour the liquid into a medium-sized saucepan until only fat remains. If not using a fat separator, use a spoon to skim the fat that has risen to the top of the liquid. Discard grease. Transfer the liquid to a saucepan.
  • Bring the sauce to a boil over high heat. Reduce heat to medium and simmer until the sauce has thickened slightly.
  • Slice the brisket into ½-inch slices and place on a platter. Drizzle some of the sauce over the meat slices. Serve at once, passing the sauce at the table.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We find the best-tasting brisket has about a ⅛ or ¼-inch layer of fat on the top of the brisket, known as the fat cap.  We recommend cutting a few ‘windows’ of the fat cap completely away, so the meat is exposed.  This allows the seasoning to penetrate through the meat.  The fat will cook down as it slowly cooks, flavoring the roast and keeping it extremely moist. 
We recommend getting a ‘flat’ cut of brisket from your butcher.    If you only have access to a brisket with no fat left, don’t worry, it will still be delicious, just not quite as tender.
The brisket can be prepped up to 48 hours in advance of cooking.  Simply cover and place in the fridge until you are ready to start slow cooking.
You can cook the roast on HIGH for 4 to 6 hours.  You won’t get as fall-apart tender of a roast that you would from cooking on LOW, but it will still be delicious. 
This can also be slow-cooked in the oven.  We recommend a Dutch oven with a lid.  Cook at 325°F for 3 hours.  Check periodically to make sure the sauce is not burning.  If it is, turn the temperature down to 275°F.  This usually happens when an oven cooks at a higher temperature than what you set it at.  

Nutrition

Calories: 380kcal | Carbohydrates: 5g | Protein: 49g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 1940mg | Potassium: 858mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 5mg

POST UPDATE: This recipe was originally published in February 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October 2020!

Best Mashed Potatoes

by 21 Comments

If there ever was a side dish that should be deemed the king or queen of all side dishes, this would probably be the one.

Achieving the perfect potato side dish isn’t hard to achieve, but there are a few techniques that we strongly recommend you follow to get the fluffiest, lightest, creamiest, most buttery spuds on the planet. Dishes such as Best-Ever Meatloaf, Ale-Braised Bratwurst, Instant Pot Braciole, and of course, the Perfect Turkey just wouldn’t be the same without them!  Here we go!

A large circular bowl filled with mashed potatoes with melted butter on top.

How To Make Mashed Potatoes

Homemade mashed potatoes are not difficult to make at all.

We’ve got the tips to make this truly the best mashed potato recipe you will ever try.

Selecting the Right Potato

We’re often asked, “What are the best potatoes for mashed potatoes?”

There are two types of potatoes: those that are ‘waxy,’ such as red potatoes. Then there are starchy potatoes, such as the ubiquitous russet.

EXPERT TIP: Our favorite potatoes for mashed potatoes are gold potatoes, such as Yukon gold. They are closer to russet, but we find the taste and texture are just perfect. Russets are perfectly fine to use, too, but we don’t recommend using a waxy potato, such as a red potato.

We peel the potatoes and then cut them into approximately 1-inch cubes. Place them in your pot and then add enough cool water to cover the spuds by about 1 inch.

Water being poured from a 10-cup measuring cup into a pot of cubed potatoes.

The Tools You Will Need

Once the cubed potatoes have simmered in the salted water for 15 minutes, they will be ready to mash.

There are several methods for mashing the cooked potatoes. First, you can use a standard hand masher, that is common, and will still yield delicious potatoes.

EXPERT TIP: Here is the most important tip for this recipe: Using a potato ricer or a food mill will give you incredibly fluffy and creamy mashed potatoes. They both perform the same task and force the cooked potatoes through small holes that create a texture that allows the potatoes to be light yet creamy. The bonus for a food mill is that you don’t have to peel the potatoes. We used a ricer for this version, and the results are nothing short of amazing.

NOTE: Never place the cooked potatoes in a food processor or blender. They will become a gummy mess and not desirable.

Cooked gold potatoes being passed through a ricer into a glass bowl.

Okay, now, let’s keep going with the super important tips:

After you have passed the cooked potatoes through your ricer or food mill, it’s time to add the butter! 1 cup (2 sticks) may seem like a lot, but the best mashed potatoes are buttery! And believe us, 4 lbs of potatoes can handle a good amount of butter.

EXPER TIP: Always add the melted butter to the potatoes BEFORE you add the cream. Use a large wooden spoon to mix the butter into the potatoes, which will allow the butter to adhere to the starch. The result means a delicious buttery taste with every bite.

Melted butter being poured from a small glass bowl into another large bowl filled with cooked gold potatoes.

Next, it’s time to add the cream.

Make sure you heat the cream. We love using half-and-half, which is part milk and part cream. For extra luxurious potatoes, go with all heavy cream.

EXPERT TIP: Add the heated cream in stages, and stir until you’ve reached your desired consistency. For thicker potatoes, you’ll need about 1¼ cup of the cream; for creamier potatoes, go with 1¾ cups.

Warm cream being poured into a large bowl filled with mashed potatoes.

Reviewing the Key Steps for Making the Best Mashed Potatoes

There are lots of ways to make homemade mashed potatoes, but we find if you employ the following steps, you’ll get the fluffiest, most delicious potatoes ever:

  1. Use gold or russet potatoes (we prefer Yukon gold).
  2. Simmer cubed potatoes in salted water until just soft enough to easily pierce with a knife (15 mins after brought to a simmer)
  3. Use a potato ricer or food mill to ‘shred’ the potatoes.
  4. Mix the melted butter into the potatoes BEFORE adding the cream.
  5. Make sure the cream is warmed before mixing in.
  6. Add salt in increments until the desired seasoning is reached.

Add more butter on top when serving, for extra flavor and a beautiful presentation. We add a few grinds of fresh black pepper, too.

A white serving bowl filled with mashed potatoes with melted butter and ground black pepper on top.

Tips for Making Ahead

When you’re making your game plan for preparing the big feast, it’s always great to be able to prepare components of the meal ahead of time.

This side dish is the perfect one to make ahead of time. Another wonderful side dish is our Herbed Rice Pilaf with Toasted Pecans.

EXPERT TIP: Make the potatoes as written up to 6 or 8 hours in advance. We find the best way to reheat them is to place them into a pot that will fit into a larger pot filled with simmering water. Bring the water to a simmer about an hour before serving.  If the potatoes are chilled, it may take closer to 2 hours to get them to the right temperature.  Stir the potatoes every now and then. They can also be reheated in a large skillet on the stove, but be careful, overheating them can dry them out. Even nuking them in the microwave is an option. But the submerged pot in simmering water works perfectly for us.

A large wooden spoon holding up a big helping of creamy mashed potatoes.

I don’t think I have ever heard of anyone not liking a bowl of warm, creamy, buttery mashed potatoes.

Now, you can serve this iconic dish with confidence and ease.

And get ready for lots of ‘oohs’ and ‘ahhs’!

A bowl of mashed potatoes with melted butter on top and a bottle of cream nearby.

Ready to make the best bowl of mashies 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 large circular bowl filled with mashed potatoes with melted butter on top.
Print Recipe
5 from 7 votes

Best Mashed Potatoes

The Best Mashed Potatoes really are the best mashed potatoes in town. We highly recommend using a potato ricer or food mill to get extra fluffy and creamy spuds. See Notes for tips on making in advance and storing.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American / French
Servings: 10
Calories: 358kcal
Author: Kris Longwell

Equipment

  • Large pot for simmering, potato ricer or food mill

Ingredients

  • 4 lbs gold potatoes peeled, cut into 1-inch cubes
  • Kosher salt
  • 1 cup unsalted butter melted, 2 sticks
  • 1¾ cup half and half heated
  • black pepper freshly ground, optional

Instructions

  • Place the cubed potatoes in a large pot and cover with cool tap water.  Season the water with 1 tablespoon salt.  Bring to a boil and then simmer for 15 minutes. 
  • Drain the potatoes.  Pass the potatoes through the ricer or food mill into a large bowl. 
  • Slowly mix in the melted butter until fully incorporated into the potatoes.
  • Gradually stir in the warmed half and half until desired consistency is reached.  Less cream if you prefer thicker potatoes, more if you prefer creamier spuds. 
  • Season with salt, usually 2½ teaspoons.  Taste as you salt until you reach the desired seasoning. 
  • Transfer to a serving bowl and top with another pad or two of chilled butter.  Top with freshly ground pepper, if desired.  Serve at once. 

Video

Notes

Russet potatoes are a fine substitution for the gold.  We don't recommend red potatoes.
If using a ricer, you'll need to peel the potatoes.  If using a food mill, still cube the potatoes, but there's no need to peel the potatoes.
Make sure you incorporate the melted butter into the potatoes before adding the warmed cream.
We use half and half, but you can use all heavy cream for an extra luxurious taste and texture.  All whole milk is just fine, too.  We don't recommend skim milk or milk substitutes, but it won't ruin the potatoes if you do go that route.
You can prepare the potatoes up to 8 hours in advance of serving.  We like to gently reheat them by placing them in a pot that will fit into another pot of simmering water.  They'll need to be in the simmering water for at least an hour to be warmed throughout.  Don't fill the outer pan to the top with water...you don't want it to overflow any hot water when simmering.
You can reheat the potatoes on the stove, but be careful to not overdo it and dry them out.  Nuking them in the microwave is an option, too.
The potatoes will keep in the fridge for up to 1 week.  They freeze just fine but will lose some of the fluffy texture when thawed and reheated. 

Nutrition

Calories: 358kcal | Carbohydrates: 34g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 31mg | Potassium: 824mg | Fiber: 4g | Sugar: 1g | Vitamin A: 717IU | Vitamin C: 36mg | Calcium: 72mg | Iron: 1mg

Brunswick Stew

by 8 Comments

When the temperatures outside are starting to drop, there’s nothing better than a heartwarming pot of stew simmering on the stove.

This has got to be one of the most comforting and delicious stews around. Chock full of vegetables, and perfectly cooked chicken and pork make this a stew that will easily feed a family (and more) and is very approachable! And it is really easy to prepare! What can be better than that?

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

A large red circular Dutch oven filled with Brunswick stew next to a plate of yellow cornbread pieces.

How To Make Brunswick Stew

There are so many things to love about this stew.

First and foremost is the taste. It’s just so delicious.

But also, the ingredients are simple, straightforward, and plentiful. You’ll probably already have many of them in your pantry.

The origins of this incredibly delicious stew are unknown. However, the U. S. states of Virginia, North Carolina, and Georgia all take claim to its birthplace, but no one really knows for sure.

We do know that the original stew, dating back to at least early American days, included some sort of game for the protein, usually squirrel and/or rabbit. Um…let’s fast-forward to today.

We opt for the most delicious chicken and pork to deliver a superior taste. Without a doubt, we turn to Open Nature® for both proteins.

Let’s start with the Open Nature® Air Chilled Boneless Skinless Chicken Breasts. We love them because:

  • No antibiotics EVER
  • 100% vegetarian fed
  • No added hormones or steroids
  • Air-chilled for more intense flavor!

A person slice pieces of a chicken breast on a cutting board with a package of chicken breast in front of it.

And for the pork, we have to go with Open Nature Pork Tenderloin.

As with all of their products, the pork is minimally processed and is a high-quality cut of meat.

The end result is better flavor and amazingly tender pieces of meat.

A person cutting bite-sized pieces from a pork tenderloin with a packaged tenderloin in the foreground.

Building the Flavor Profile

The Open Nature Boneless Air Chilled Skinless Chicken Breast and Pork Tenderloin are so flavorful as they are, they don’t require a lot of seasoning.

For this Brunswick stew recipe, we find that a sprinkling of salt, pepper, and smoked paprika is all that’s needed to season the chicken and pork.

EXPERT TIP: This stew makes enough to feed a small group of hungry folks. We use our 5-quart Dutch oven, and it nearly fills it to the top. You’ll probably want to sear the chicken and pork in two batches. After the meat is nicely browned, transfer it to a separate platter and then simmer the onion, garlic, and herbs with tomato paste. This deepens the base flavor of the stew wonderfully.

2 images, 1st is a red Dutch oven filled with sautéed chicken and pork pieces, and the next is the same pot with sautéd onions in tomato paste.

This Brunswick stew recipe is loaded with hearty vegetables and a solid chicken broth. If you have the time, make the broth from scratch!

Here are the vegetables we add to the flavorful chicken, pork, and sautéed onions:

  • Whole tomatoes (canned, with juice)
  • Corn (fresh or frozen)
  • Okra (fresh or frozen)
  • Lima beans (canned, drained, and rinsed)
  • Gold potatoes

Simmer for just an hour and you’ll have one of the best stews you’ve ever tasted or served!

A bowl of cubed yellow potatoes being dumped into a pot of stew topped with sliced okra.

The Benefits of Open Nature® Air Chilled Chicken

When chickens are processed, they need to be cooled. The conventional method is immersing the chickens in a cold-water bath. Air-chilled chickens are individually processed in a series of cold chambers with purified air. Because there’s no retained water, the result is more intensely flavored chicken.

The benefits of air-chilled chicken:

  • Better marinade pick-up for more intense flavor
  • Better adhesion of skin
  • Better overall appearance of chicken

This is why Open Nature Air Chilled Chicken is the perfect choice for our Brunswick Stew recipe. And the Open Nature Pork Tenderloin is a top-of-the-line product, too. It all adds up to superior taste that is just amazing.

A pot of Brunswick stew sitting next to a package of air chilled chicken and a Tom Thumb card.

There is something about this stew that hits all the right culinary notes.

It’s deeply flavorful. It warms your soul and fills your belly.

And it just feels nostalgic and homey.

A large white soup bowl filled with Brunswick stew with a piece of cornbread next to it.

When To Serve Brunswick Stew

This stew is amazing at any time of the year, but it’s especially warming when the weather starts to turn chilly outside.

Serve this with our Homemade Cornbread, and you’ll be in comfort food heaven!

And this makes a nice big batch of stew, so it will feed a small crowd. It also freezes beautifully so you can enjoy it for weeks to come! It’s also wonderful to serve on game day!

Who wants a bite of this yumminess?

A hand holding us a spoonful of Brunswick stew above a bowl of the same.

Ready to make the best stew this side of Brunswick? Go for it!

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

A large circular red Dutch oven filled with Brunswick stew with a large ladle placed in the pot.
Print Recipe
5 from 3 votes

Brunswick Stew

Brunswick Stew has been around for many, many generations. The original recipe included squirrel and rabbit meat. Our version goes with delicious chicken and pork. The taste is sensational and feeds a hungry crowd.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Entree / Stew
Cuisine: American
Servings: 12
Calories: 216kcal
Author: Kris Longwell

Equipment

  • 8 QT. pot (i.e., Dutch oven)

Ingredients

  • 2 tablespoon canola oil
  • 1¼ lb Open Nature Air Chilled Chicken Boneless Skinless Chicken Breasts cut into bite-size pieces
  • 1¼ lb Open Nature Pork Tenderloin cut into bite-size pieces
  • 3 teaspoon Kosher salt divided
  • 2 teaspoon black pepper freshly ground
  • 1 tablespoon smoked paprika
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon thyme dried
  • 2 tablespoon parsley fresh, chopped
  • 1 tablespoon tomato paste
  • 4 cups chicken broth
  • 1 28 oz can whole tomatoes with juice
  • 1 lb corn kernels fresh or frozen
  • 12 oz okra fresh or frozen, sliced
  • 1 15 oz can lima beans drained and rinsed
  • 1½ lb potatoes peeled and cut into 1-inch pieces
  • 2 tablespoon Worcestershire sauce

Instructions

  • Season the chicken and pork pieces liberally with salt (1 tsp), pepper (1 tsp), and smoked paprika (2 tbsp) all over.
  • Heat the oil in a large pot, preferably a Dutch oven, over medium-high heat. Working in batches, if necessary, add the chicken and pork to the pot and cook until nicely browned all over, about 11 minutes. Remove pieces with a slotted spoon onto a platter. Set aside.
  • Spoon out all but 2 tablespoon of oil from the pot. Still over medium-high heat, add the onions and cook until soft, about 4 to 5 minutes. Add the garlic and cook for another minute. Add the thyme and parsley and cook for another minute. Add the tomato paste and stir with a wooden spoon until fully incorporated, about another 2 minutes.
  • Add the broth, tomatoes, corn, okra, lima beans, potatoes, Worcestershire sauce, cooked chicken, pork, 1½ teaspoon salt, and 1 teaspoon pepper. Stir to combine. Increase heat and bring to a boil.
  • Reduce heat and simmer the stew for 1 hour until potatoes are very soft. In the last few minutes of simmering, smash a few of the potato cubes against the side of the pot to help thicken the stew. Taste and add more salt, if desired. Serve at once.

Video

Notes

Boneless chicken thighs are an excellent substitute for chicken breasts.
If fresh corn is available, we like to carefully cut the kernels from the cob.  We find 4 cobs produces the right amount of corn.
The stew will keep in the refrigerator for up to 1 week and freezes beautifully for up 2 months. 

Nutrition

Calories: 216kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Sodium: 980mg | Potassium: 274mg | Fiber: 2g | Sugar: 2g | Vitamin A: 581IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg

Italian Ricotta Cheesecake

by 2 Comments

This is such a wonderful cheesecake. A spectacular twist on the common cheesecake, which can often be heavy.  

Boy, oh boy, this Ricotta Cheesecake is so satisfyingly wonderful. Deep in flavor. Rich, yet light, and really divine. Make a day in advance of serving…and your guests will be amazed. A true Loon favorite.

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 slice of Italian ricotta cheesecake being lifted out of the cake on a cake stand.

How To Make Italian Ricotta Cheesecake

This is a ricotta cheesecake recipe with no cream cheese in it.

The result? Light, fluffy, yet deeply flavorful.

A No-Crust Cheesecake

You may be wondering, how can you possibly have cheesecake with no crust?

Well, you’ll be surprised at how delicious the cheesecake is, even without a thick crust.

EXPERT TIP: All you need is to butter a 9-inch springform pan with butter, and then sprinkle about ¼ cup of your favorite cookie crumbs. As the filling bakes, it will create an almost-crust-like exterior that is the perfect match for the filling. Our favorite cookie to use here are pecan sandies, but you can go with whatever is your favorite, just make sure it crumbles easily.

2 images, the first is a hand dropping cookie crumbs into a butter springform pan, and the next is the pan covered with the crumbs.

Creaming the egg yolks with the sugar and vanilla extract will help to yield the light texture for the filling that we want in this ricotta cheesecake recipe.

EXPERT TIP: We use our stand mixer with the whisk attachment to mix the eggs with the sugar and vanilla. You can also use a hand mixer, electric or hand-cranked. You’ll want to mix on high until the egg mixture is a very pale color. For electric mixers, this usually takes about 6 to 8 minutes on high. You’ll want to stop the mixer after a couple of minutes and scrape down the edges.

A stand-mixer bowl filled with a creamed egg mixture with the whisk attachment above the bowl.

Building the Flavor Profile

We have a few tricks up our sleeves to make this one of the best ricotta cheesecakes in town.

First, toasted pine nuts that have been slightly pulverized add a slightly nutty flavor that matches beautifully against the other ingredients. We toast 5 tablespoons of pine nuts and then give a few quick pulses in our food processor.

We just think a lemon ricotta cheesecake is divine. So, we add lemon zest and lemon juice to the party.

EXPERT TIP: Use a large wooden spoon to stir it all together in the mixing bowl. Don’t over mix, but make sure the egg mixture is fully incorporated into the other ingredients. Stop stirring once the entire mixture is combined and pourable.

A mixer bowl filled with crushed pine nuts, lemon zest, and ricotta cheese.

How To Bake Cheesecake

Some cheesecake recipes call for a warm water bath for the pan to rest in during the baking process.

That’s not necessary here.

Simply pour the batter into the prepared pan and then bake for 30 minutes in an oven preheated to 350°F. After the half-hour is up, lower the temperature to 325°F and cook for another 35 to 40 minutes.

Ricotta cheesecake batter being poured into a springform pan lined with butter and cookie crumbs.

As the cheesecake bakes, your kitchen will smell heavenly.

Bake until fully set and golden brown on top.

EXPERT TIP: To ensure the cake is fully cooked, insert a toothpick in the center and if it comes out clean, it’s ready. Well, almost. You’ll need to chill the cake in the refrigerator for at least 4 hours, or overnight.

An Italian ricotta cheesecake sitting in a springform pan just out of the oven.

How To Serve Italian Ricotta Cheesecake

After it’s chilled in the fridge, it’s time to serve!

We give a sprinkle of confectioners’ sugar over the top to add just another hint of sweetness.

It’s beautiful and the perfect match to the slight tang and nuttiness that you’ll get from the lemon and pine nuts.

Powdered sugar sprinkling over the top of Italian ricotta cheesecake on a cake stand.

We love everything about cheesecakes! Even the origins of this amazing dessert that we have loved for years!

And if you love this Rustic Ricotta Cheesecake, you’ll flip for these recipes, too:

In the meantime, check this masterpiece out!

An Italian ricotta cheesecake on a cake stand with a slice of the cake on a plate next to it.

If you’ve ever wondered how to make cheesecake with ricotta cheese, now you know.

This is a popular dessert served at Italian bakeries and restaurants around the world.

Give yourself some time. It’s not labor-intensive, but it does require time to chill to perfection.

The results will speak for themselves.

A slice of lemon ricotta cheesecake on a plate next to cake stand holding the cake.

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

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

A slice of Italian ricotta cheesecake being lifted out of the cake on a cake stand.
Print Recipe
5 from 1 vote

Italian Ricotta Cheesecake

This Italian ricotta cheesecake is one of the best Italian desserts you can find. I just love making this incredible dessert. And it is, without a doubt, a Loon favorite!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Chill time4 hours
Total Time5 hours 30 minutes
Course: Dessert
Cuisine: Italian
Servings: 8 people
Calories: 393kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 tablespoon unsalted butter room temperature
  • ⅓ cup Pecan sandies crushed
  • 4 egg yolks
  • 1 cup sugar
  • 2 teaspoon vanilla extract
  • 32 oz ricotta whole milk
  • 1 tablespoon all-purpose flour
  • 5 tablespoon pine nuts toasted, and lightly pulverized
  • 2 teaspoon lemon zest
  • 2 teaspoon lemon juice fresh
  • 2 tablespoon confectioners' sugar for dusting

Instructions

  • Preheat oven to 350°F.
  • Grease a 9-inch springform pan with the butter. Sprinkle the crushed cookies all over the pan, turning the pan to help them stick to the buttered pan.
  • Place the egg yolks, sugar, and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment. Mix on high until the mixture is a light, pale yellow, about 6 to 8 minutes. Scrape down the sides of the bowl midway with a spatula.
  • Add the ricotta cheese, flour, pine nuts, lemon zest, and lemon juice to the egg mixture. Stir with a wooden spoon until just combined. Transfer the mixture to the prepared pan.
  • Place in the oven on the middle rack and bake for 30 minutes. Reduce the temperature to 325°F and bake for another 35 to 40 minutes, or until an inserted toothpick comes out clean.
  • Remove from the oven and place on a baking rack. Let cool for 15 to 20 minutes. Release the sides of the springform pan and place the cake in the refrigerator for at least 4 hours or overnight.
  • Before slicing, place the confectioners' sugar in a sieve and sprinkle over the top of the cheesecake. Slice and serve.

Video

Notes

Use whatever is your favorite cookie for sprinkling in the buttered pan.  We love pecan sandies.  To pulverize, we place about 4 cookies in a large plastic baggie, and then crush with our hands and then a rolling pin.  You don't need to completely cover the pan with the cookies, just a nice sprinkling.  See photo and video for reference.
You can leave the pine nuts whole, if you prefer.  Either way is a delicious option.
Since oven temperatures can vary, do the toothpick test after 60 minutes of baking.  We find that 30 minutes at 325°F and then another 35 minutes at 325° is just the right amount of time, but again, check by inserting a toothpick.  If it's still very wet after 60 to 65 minutes, let is go for another 10 minutes.
Transferring the cake from the pan to a cake platter can be a little delicate.  We find that carefully slipping a flat spatula under the cake helps to release it from the pan.  And then, use two spatulas to lift and transfer.  The cake is sturdy but will require a delicate hand when transferring.  Leaving it on the springform base is perfectly fine, too!
The cheesecake will keep in the refrigerator for up to 1 week.  It will freeze for up 1 one month, but for best results, serve fresh. 

Nutrition

Calories: 393kcal | Carbohydrates: 33g | Protein: 15g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 159mg | Sodium: 100mg | Potassium: 166mg | Fiber: 1g | Sugar: 28g | Vitamin A: 679IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 1mg

POST UPDATE: This recipe was originally published in January, 2015, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in October 2020!
This recipe was inspired by Alex Guarnaschelli’s The Home Cook.

Country-Style Pork Ribs

by 13 Comments

This dish is quintessential soul food. So delicious, fall-off-the-bone tender, and the ultimate in comfort food.

Talk about the perfect Sunday dinner meal. The preparation is simple, you just need a few hours to allow the “ribs” to slow-cook in your oven. The perfect sides for this incredible feast are our Skillet Okra with Garlic and Ultimate Macaroni and Cheese. Be sure to ask your butcher, or look in the meat department for “country-style” ribs, not spare ribs, or baby back ribs! More on that in a bit.

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

A white platter with a stack of country-style pork ribs next to two glasses of iced tea.

How To Cook Country-Style Pork Ribs

As mentioned, preparing this dish is not terribly involved.

You just need a few hours to allow the “ribs” to slow-cook in the oven.

And that sauce, oh, the sauce!

What Are Country-Style Pork Ribs?

This is an important question. First, this cut is not from the rib section of the pig, it’s actually from the shoulder.

You can find them in the meat department of most well-stocked supermarkets. We always head to our favorite butcher when we’re in the mood for them. They usually cut them for you on the premises.

EXPERT TIP: You can get boneless country-style ribs or bone-in. We always recommend getting them with the bone. The bone imparts an even deeper flavor. If you do go with boneless, they will still be delicious, but they’ll only need about 90 minutes in the oven. Salt and pepper are all that’s needed to season. A mix of apple cider vinegar and water in the pan helps to make the ribs extra tender. Cover with foil to create steam that will cook them perfectly.

3 images, 1st a hand salting pork ribs in a pan, next liquid being poured in, and the last foil being placed over the pan.

After the ribs have slow-cooked in a 300°F oven for 2 hours, it’s time to amp up the flavor with an amazing sauce.

This sauce is more than just a BBQ sauce, but a good BBQ sauce is part of it.

The sauce is similar to North Carolina-style BBQ, which is vinegar-based.

A silver saucepan filled with a BBQ sauce with a wooden spoon in it.

The Ingredients You Will Need

Here’s what you will need to make this simple, but deeply flavorful sauce:

  • Apple Cider Vinegar
  • BBQ Sauce
  • Dark Corn Syrup
  • Molasses
  • Green Bell Pepper (Chopped)
  • Onion (Chopped)

Make sure you use a quality BBQ sauce. Our recipe is simple to prepare and has amazing taste!

After carefully removing the foil (be careful, there will be escaping hot steam!), simply pour the simmered sauce all over the ribs. And then back in the oven they go (uncovered) for 1 more hour!

A pan of BBQ sauce being poured over cooked country-style ribs in a large roasting pan.

The smell in your kitchen during this final hour of roasting is truly something to behold.

The ribs will slowly simmer in the incredible sauce, and become even more tender as they braise.

EXPERT TIP: The ribs we are using here are large, each slightly over 1 lb (including the bone). One of these ribs will easily make a single serving. If you are using smaller ribs, or boneless ribs, typically two ribs per person is ideal.

A large roasting pan filled with country-style pork ribs with sauce in the pan.

When To Serve Country Pork Ribs

As mentioned, this makes the perfect Sunday dinner.

But, they are also easily reheated in the oven and served on a busy weeknight. Just wrap in foil and place in a 300°F for about 30 minutes. Warm the sauce on the stove.

They are also perfectly matched with a nice serving of buttery mashed potatoes!

A white plate filled with a serving of mashed potatoes with a country-style ribs and sauce on top of it.

And did we mention how tender these ribs are?

Just amazing.

After removing the ribs from the roasting pan, simply pour the sauce from the pan into a gravy boat and pass at the table. Incredible!

A fork and knife being used to cut into a tender country-style pork rib on a plate.

Ready to make the best “ribs” in the country? Go for it!

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

A white platter with a stack of country-style pork ribs next to two glasses of iced tea.
Print Recipe
5 from 1 vote

Country-Style Pork Ribs

Country-Style Pork Ribs are really not ribs, but wow, are they amazingly delicious. Be sure to seek out country-style pork ribs, and don't use spare ribs or baby back ribs. This recipe delivers incredibly tender pork with a tangy and slightly sweet sauce that is off-the-charts delicious.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Entree
Cuisine: American Southern
Servings: 6 people
Calories: 935kcal
Author: Kris Longwell

Equipment

  • Large roasting pan.

Ingredients

  • 8 lbs country-style pork ribs bone-in
  • Salt and pepper
  • 1¼ cup water
  • 1½ cup apple cider vinegar

For the Sauce

  • 1¼ cup apple cider vinegar
  • 1 cup BBQ sauce
  • ¼ cup dark corn syrup
  • ¼ cup molasses
  • ⅓ cup green bell pepper chopped
  • ⅓ cup onion chopped

Instructions

  • Preheat oven to 300°F.
  • Sprinkle salt and pepper all over the ribs and place them in a large roasting pan. Add the water and apple cider vinegar and then cover with foil. Place in the oven for 2 hours.
  • Meanwhile, heat the sauce ingredients in a medium saucepan. Bring to a boil, then lower the heat to low and simmer for 10 minutes. Set aside.
  • Remove the pan from the oven. Very carefully remove the foil (watch out for hot steam escaping!). Use a spatula to carefully remove the ribs from the pan onto a platter. Discard the liquid in the pan. Return the ribs to the pan and then pour the sauce all over the ribs and place back in the oven (still at 300°F), uncovered, for another hour.
  • Remove from the oven. Carefully transfer the ribs to a platter. Pour the sauce into a gravy boat. Serve at once, passing gravy at the table.

Video

Notes

Be sure to seek out country-style pork ribs!  You can usually find them in the meat department of most well-stock supermarkets, or at your local butcher.  Spare ribs or baby back ribs will not yield the same fork-tender results with this recipe.
Boneless country-style ribs are perfectly fine.  Reduce the cooking time to 90 minutes for the initial roasting.
You can eyeball the water/vinegar mixture that goes into the roasting pan.  You want the liquid to go up to about a ½-inch in the pan and against the ribs. 
The cooked "ribs" can be reheated in a 300°F oven wrapped in foil for about 30 minutes, or until warmed through.  Warm the sauce in a small saucepan on the stove. 

Nutrition

Calories: 935kcal | Carbohydrates: 43g | Protein: 77g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 291mg | Sodium: 773mg | Potassium: 1680mg | Fiber: 1g | Sugar: 38g | Vitamin A: 169IU | Vitamin C: 8mg | Calcium: 143mg | Iron: 5mg

Roasted Beet and Burrata Salad

by 5 Comments

This salad truly is an incredible combination of flavors.

Beets are just so amazing and so delicious. They are chock full of vitamins and literally explode with flavor when roasted. Matched against the peppery arugula, the tangy vinaigrette, and the incredibly creamy burrata cheese, it just might possibly be the perfect salad!  And it all can be made in advance, just assemble right before serving!

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 dark circular plate filled with roasted beet and burrata salad.

How To Make Roasted Beet and Burrata Salad

We say this a lot, but this particular recipe is so easy to prepare.  It really, really is!

The beets can be roasted up to 1 day in advance and the vinaigrette can be prepared up to a couple of days in advance.

How To Roast Beets

Roasting beets is fun and delivers one of our favorite vegetables in the world to eat. It is amazing how flavorful they are after spending an hour in the oven, wrapped in foil. Roasted beets in foil are so good, they are delicious on their own!

We love using a combination of beets for this salad. Most folks are familiar with the bright red beets.

But golden beets are so delicious, too, and have a slightly different taste.

EXPERT TIP: To roast the beets, simply wrap each one in foil, place on a baking sheet, and place in a preheated oven to 400°F for 1 hour. Let cool, and then peel away the skin. We recommend keeping the red beets separate from the golden ones because the red beets will stain and turn the golden beets a pinkish color.  Gloves are highly recommended when peeling and slicing the red beets.

3 images, one of a beet in foil, the next is the beet after being roasted, and then the beet being peeled.

The orange vinaigrette for this salad is simple and the perfect match for the burrata, beets, and arugula.

We simply combine together the orange zest, orange juice, and Champagne vinegar, then whisk in the extra-virgin olive oil

EXPERT TIP: If you don’t have a zester or microplane for the orange zest, you can simply scrape the orange along a box grater with the smallest holes. Cut the orange in half and squeeze to get the juice. We wrap ours in cheesecloth to keep out any pulp, but this isn’t 100% necessary. The vinaigrette can be made a couple of days in advance and stored in a jar with a tight-fitting lid in the fridge. Give the jar a good shake to emulsify the vinaigrette just before serving.

A small glass bowl filled with orange vinaigrette with a hand holding a whisk in it.

Choosing the Best Lettuce for Roasted Beet Salad

We love going with fresh baby arugula for this salad, but the following types would be wonderful, too:

  • Watercress
  • Baby spinach
  • Field greens (Mesclun)
  • Kale (chopped)
  • Romaine (chopped)

EXPERT TIP: Once ready to assemble, we like to toss a couple of tablespoons of the vinaigrette with the red beets and then also the golden beets. Toss the lettuce with most of the remaining vinaigrette, leaving some leftover to drizzle over the burrata once everything is plated.

A large wooden salad bowl filled with baby arugula being tossed by a couple of wooden spoons.

What Is Burrata

Burrata is an extra creamy mozzarella that is filled with an even creamier milk cheese that is just divine.

Burrata is usually found in the gourmet cheese section of most well-stocked supermarkets. They are slightly larger than a golf ball and are typically packed in groups of 3 to 5 and packed with water.

If you can’t find burrata, good-quality mozzarella cheese will still work wonderfully!

A medium-sized glass bowl filled with buratta cheese and water.

When To Serve Roasted Beet and Burrata Salad

This beet and mozzarella salad is the perfect pre-dinner salad to serve to guests.

You could add a protein, such as grilled shrimp or chicken, and make it a nice entree salad.

But, it really is the perfect salad to start off an amazing meal with. So versatile and every bite is so satisfying. The toasted pecans add a depth of flavor and a contrast of texture that is spectacular.

A fork holding up a piece of burrata cheese, roasted golden beet, and arugula salad.

If you love this salad, you’ll probably also like our Classic Caesar Salad or our Warm Bacon Spinach Salad.

In the meantime, hurry and make this extremely beautiful and delicious salad!

You will be so glad that you did!

A fork breaking open a ball of burrata cheese sitting on top of sliced roasted beets and arugula salad.

Ready to make what we think quite possibly could be the most perfect salad of all time? Go for it!

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

A dark circular plate filled with roasted beet and burrata salad.
Print Recipe
No ratings yet

Roasted Beet and Burrata Salad

Roasted Beed and Burrata Salad is so wonderful in its simplicity. The beets can be roasted up to 24 hours in advance, and the vinaigrette can be made a couple of days in advance. Assemble just before serving! So good!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Salad
Cuisine: American / French
Servings: 4 people
Calories: 695kcal
Author: Kris Longwell

Ingredients

  • 1 lb red beets trimmed of their stems and ends cut off
  • 1 lb golden beets trimmed of their stems and ends cut off
  • 1 teaspoon orange zest
  • 3 tablespoon champagne vinegar or white wine vinegar
  • 3 tablespoon orange juice fresh
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 4 tablespoon extra-virgin olive oil
  • 6 oz baby arugula
  • 1 lb burrata in water, or fresh mozzarella
  • 1 cup pecans chopped, toasted

Instructions

  • Preheat the oven to 400F.
  • Wrap each beet in foil and place on a baking sheet. Roast until the beets can easily be pierced with a knife, about 1 hour. Let cool and then unwrap.
  • Gently peel the beets with your fingers (gloves recommended), or a peeler. Cut in half and then cut into wedges, like slicing an apple. Set aside.
  • In a large bowl, whisk together the orange zest, orange juice, vinegar, salt, and pepper. Add the oil in a thin stream, whisking continuously, until fully combined.
  • Place the arugula in a large salad bowl and pour about half of the vinaigrette over the lettuce. Toss to coat. Pour about 2 tablespoons of the dressing over the red beets and then 2 more tablespoons over the golden beets. Gently toss to coat.
  • Arrange the watercress on individual plates (or one large platter). Top with the beets and pecans, and place one burrata piece on top of each salad. Drizzle the remaining vinaigrette over the top of each piece of burrata.
  • Season with black pepper and serve at once.

Video

Notes

Go with whatever beets you can get your hands on.  We love a combination of red and golden.  Remember to use gloves when handling the red beets as they will stain your fingers.  After you have peeled them, keep the red separate from the gold, otherwise, the red will turn the golden beets a pinkish color.
The beets can be roasted up to 24 hours in advance in an air-tight container with a lid in the fridge.  Slice them before serving (up to an hour before serving).  
The vinaigrette can be made a couple of days in advance.  Keep in a jar with a tight-fitting lid and shake vigorously just before assembling the salad. 
Watercress, kale, endive, or even chopped Romaine are all perfectly fine substitutes for the arugula. 

Nutrition

Calories: 695kcal | Carbohydrates: 28g | Protein: 26g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 771mg | Potassium: 1021mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1917IU | Vitamin C: 25mg | Calcium: 723mg | Iron: 3mg

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

Italian Wedding Soup

by 8 Comments

If you like a soup with a hearty combination of vegetables and meat in a deeply flavorful broth, this is for you.

We love making the chicken broth in advance, and then the rest of this incredibly satisfying soup comes together quickly and easily. When the temperature starts to drop outside, this is the ticket for warming hearts on the inside!

Italian Wedding Soup in a white bowl on a small white plate with a couple of pieces of bread on it.

How To Make Italian Wedding Soup

Once you’ve got your homemade chicken broth ready to go, the rest of putting this soup together is fairly simple.

And the smell, while it’s simmering on the stove, is just amazing.

Homemade Chicken Broth Is Easy To Prepare

You may be wondering if chicken stock is the same as chicken broth? They are very, very similar and are used in many of the same types of recipes.

Typically, stock is slow-simmered with bones (usually those that have been roasted) with a little meat on them. And then also a mirepoix (onion, celery, carrots) and aromatics are added to water with the bones and slow-simmered. This soup recipe would also be great with our Roasted Chicken Stock.

A broth is cooked with meat pieces (i.e., bone-in, skin-on chicken breasts) and also a mirepoix and aromatics. Broths are usually seasoned with salt, whereas stocks usually are not. Our Homemade Chicken Broth would also work wonderfully with this recipe.

EXPERT TIP: We recommend making the broth a least one day in advance of preparing the soup. Let the broth cool for 24 hours in the refrigerator. The rendered fat will rise to the top of the broth and then congeal, making it easy to skim off with a spoon the next day.

A hand using a spoon to skim congealed chicken fat from the surface of a pot filled with chilled chicken stock.

The Ingredients You Will Need

If you were to ask most people what Italian Wedding Soup is, they would say it’s a soup that’s served at Italian weddings.

Well, that may be true, but it actually means “minestra maritat”, which translates to: “married soup.” It’s the perfect marriage of vegetables and meat!

Speaking of vegetables, we love using a combination of carrots, celery, and spinach. Other wonderful greens could be used in place of the spinach, such as kale, endive, cabbage, or escarole.

Two glass bowls, one filled with sliced celery and carrots and the other with spinach, both over a stock pot.

If you want an authentic Italian wedding soup recipe, you’ve come to the right place.

Homemade meatballs add incredible taste and texture to this amazing soup.

EXPERT TIP: You need to start off with a total of 2 pounds of ground meat. We recommend using a combination of any of the following: Beef, veal, pork, or Italian sausage. Ground turkey or chicken or good options, as well. If you like your meatballs a little larger, roll them to about 2 inches in diameter. If you like them small, roll them to about 1 inch in diameter.

3 images with 1st a bowl filled with ground meat, eggs, and cheese, and the next a hand holding a formed meatball, and last meatballs cooking in a hot skillet.

Choosing the Right Pasta

Cooked pasta rounds out the flavor profile of this ultimate comfort soup.

We recommend going with a small pasta such as ditalini, gigli, orecchiette, orzo, or small elbow.

Once the veggies have been simmering for 15 minutes, it’s time to add the pasta for another 15 minutes of simmering.

A glass bowl full of uncooked elbow pasta being dropped into a large stock pan.

After the pasta and vegetables have simmered for a total of 30 minutes, it’s time to add the seared meatballs.

When searing the meatballs, you want them to be nice and browned on the outside, but not 100% cooked on the inside.

Simmering the seared meatballs in the broth for another 20 minutes will cook them to juicy perfection.

A large ladle filled with soup containing a meatball, pasta, spinach, and chicken stock.

How To Serve Italian Wedding Soup

This soup is so hearty, it makes a wonderful meal when served with a nice crusty loaf of bread.

If desired, sprinkle the individual bowls of soup with a pinch of red pepper flakes.

Grated Parmesan cheese on the top of each serving is beautiful and adds another wonderful layer of flavor.

A hand scraping a block of Parmesan cheese across a microplane over a bowl of Italian wedding soup.

This is the quintessential comfort soup.

If you don’t make the broth (or stock), seek out a good-quality purchased broth. The meatballs can be made up to 3 days in advance.

Talk about a spoonful of deliciousness with every single bite!

A hand holding a soup spoon with a meatball, some pasta, and spinach on it and over a bowl of the soup.

Other Classic Soups to Try

We are just crazy about homemade soup. We’ve seldom met a well-made soup that we didn’t absolutely love. Here are a few other favorites you’ll want to check out:

But in the meantime, you’ve got to make this incredible soup! Just look at this bowl of yumminess!

A white soup bowl filled with Italian wedding soup with a spoon in it and piece of bread nearby.

Ready to make a soup that is the perfect marriage of vegetables and savory meat? Go for it!

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

Two white soup bowls filled with Italian wedding soup on small plates with pieces of bread on them.
Print Recipe
5 from 2 votes

Italian Wedding Soup

This Italian Wedding Soup is the perfect marriage of veggies and meat. It will warm you to the bone and make you smile with every satisfying bite! Perfect for when loved one's are coming to visit!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Soup
Cuisine: Italian
Servings: 10 people
Calories: 532kcal
Author: Kris Longwell

Equipment

  • 6 to 10 quart stock pan

Ingredients

  • 1 gallon chicken broth 16 cups
  • 3 large carrots peeled and sliced
  • 4 stalks celery sliced
  • 12 oz spinach fresh
  • 12 oz pasta dried, such as dilatini or small elbow

For the Meatballs

  • 1 lb ground beef 85% lean is good
  • 1 lb Italian sausage sweet of hot
  • 2 eggs lightly beaten
  • ½ cup onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoon parsley fresh, flat-leaf, chopped
  • ½ cup bread crumbs plain, dried
  • ½ cup Parmesan cheese plus more for garnish
  • Sea salt and black pepper
  • 3 tablespoon olive oil

Instructions

  • Bring the broth to a boil over high heat.
    1 gallon chicken broth
  • Add the carrots, celery, and spinach, and turn to low. Simmer for about 30 minutes, until tender
    3 large carrots, 4 stalks celery, 12 oz spinach
  • About 15 minutes into the simmering, add the pasta.
    12 oz pasta

Make the Meatballs

  • In a large bowl, combine the beef, Italian sausage, eggs, onion, garlic, bread crumbs, cheese, and 1 teaspoon of salt and pepper (each). Mix until fully combined.
    1 lb ground beef, 1 lb Italian sausage, 2 eggs, ½ cup onion, 3 cloves garlic, 2 tablespoon parsley, ½ cup bread crumbs, ½ cup Parmesan cheese, Sea salt and black pepper
  • Moisten hands and shape medium-sized meatballs. Place them on a platter.
  • In a large frying skillet over medium heat, warm the oil.
    3 tablespoon olive oil
  • Working in batches, add the meatballs to the hot oil and brown on all sides, about 6 - 8 minutes. The insides won't be completely cooked at this point.
  • Finish Off the Soup
  • Using a slotted spoon, carefully add the meatballs to the soup and simmer gently over low heat until they are cooked through, about 20 minutes.
  • Taste, and add salt accordingly, usually anywhere from 1 tablespoon to 2 tablespoons, depending on whether the broth was seasoned or not. Taste and then add in increments, continuing to taste until just right.
  • Ladle soup into warmed soup bowl and top with grated cheese.

Video

Notes

The broth can be made up to 4 days in advance.  It can be frozen for up to 2 months.
You need about 1 gallon of broth, which is 4 quarts (16 cups).  Be careful when seasoning with salt.  Some purchased broths are already seasoned with salt.  Just before serving, taste and add salt in smaller amounts, tasting after each addition, until it's to your liking.
Kale, escarole, and cabbage are wonderful in this soup, as well as spinach.
Any combination of ground beef, pork, Italian sausage, or veal makes great meatballs.  Ground turkey or ground chicken are good options, too, though they won't make as juicy a meatball. 
The soup keeps in the fridge for up to 1 week and freezes for up to 2 months.  

Nutrition

Calories: 532kcal | Carbohydrates: 36g | Protein: 25g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 103mg | Sodium: 1937mg | Potassium: 963mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7028IU | Vitamin C: 41mg | Calcium: 172mg | Iron: 4mg

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

Homemade Stromboli

by 11 Comments

Everyone loves pizza, right? Well, wait until you sink your teeth into this incredible culinary creation.

We love all kinds of pizza, from Chicago-Style Deep-Dish to Thin-Crust Soppressata and Mushroom Pizza to Melt-In-Your-Mouth Pizza Rolls. But when you roll it all up with high-quality meats and cheeses and then bake to perfection, you’ve got something truly magical to serve. And you won’t believe how easy it is to prepare!

A stromboli sitting on a cutting board next to a knife with several slices of the stromboli in the foreground.

How To Make Stromboli

This stromboli recipe is not difficult to prepare and is fun to bring the kids in to help out.

We love going with our homemade pizza dough, but you can certainly pick up some dough from your favorite local pizza joint.

Stuffing the stromboli with quality meats and cheese ensures the end result is stellar. More on that in just a moment.

Choosing the Best Ingredients

We’ve said this many times before, but it bears repeating: A recipe is only as good as the ingredients you choose to make it with.

Primo Taglio® is a premium line of meats and cheeses and is made with the finest ingredients.

We start by rolling our pizza dough out to a rectangle that is approximately 10″ x 13″ in size. Brush on some melted butter, and then add a nice layer of Primo Taglio® Grated Parmesan Cheese.

A hand sprinkling grated Parmesan cheese onto a rectangle of pizza dough with a container of parmesan cheese in the foreground.

Next, we add a layer of sliced pepperoni, and then a layer of amazing Primo Taglio® Italian Dry Salami.

This salami is so delicious and is the perfect Italian meat for our homemade stromboli.

EXPERT TIP: When you are layering the meats onto the dough, be sure to leave about a 1-inch border around the edges. This will allow you to easily seal the dough once it’s rolled up.

A hand layering slices of salami onto a large rectangle of pizza dough with a package of salami in the foreground.

A layer of thinly sliced Primo Taglio® Prosciutto adds a depth of flavor that we think is just incredible.

This prosciutto has been dry-cured for 7 months and is expertly cut into paper-thin slices.

It completes what we think is the trifecta of meats for our stromboli.

A hand layering slices of prosciutto onto a large rectangle of pizza dough with a package of prosciutto in the foreground.

The Difference Between Calzone and Stromboli

We love all kinds of pizza, and stromboli is one of our all-time favorites. But we love a nice calzone, too.

Stromboli vs Calzone. What’s the difference you make ask.

That’s easy, a stromboli is rolled up jelly-roll style with the ends sealed. A calzone has similar ingredients as a stromboli, but is folded over like a taco and sealed along the edges.

EXPERT TIP: Start to roll the stromboli by gently folding the long edge of the rectangle inwards. Keep rolling until you reach the other edge. Use your fingers to pinch and seal the stromboli. Tuck the ends in and use your fingers to help form a seal on both sides. Use a sharp knife to cut several diagonal slits on the top of the log. Gently transfer the stromboli to a baking sheet, seam side down. Brush all over with an egg wash.

Two hands rolling up a stromboli, and then those two hands sealing the ends, and then a knife cutting slits on top of the stromboli.

Place in a 375°F preheated oven and bake for 30 minutes.

The smell of a stromboli pizza, while it is baking, is heavenly.

You’ll love the oozing cheese when you cut the slices. You’ll want to make sure you have a nice warmed serving of fresh marinara sauce for dipping.

Several slices of homemade stromboli on a cutting board next to a chef's knife.

There is just something extra festive about a homemade stromboli.

Besides being incredibly delicious, especially when served with homemade marinara sauce, it’s just perfect for entertaining.

Folks love to graze over the delectable slices and consistently come back for more until it’s all gobbled up!

A small spoon being used to place marinara sauce on a slice of stromboli

Ready to make the best Italian stromboli 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 stromboli sitting on a cutting board next to a knife with several slices of the stromboli in the foreground.
Print Recipe
5 from 5 votes

Homemade Stromboli

Homemade Stromboli is almost as fun to prepare as it is to eat. Almost. The loaded pizza roll is bursting with amazing flavors from the Italian meats and cheese. And it is perfect for entertaining.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Lunch / Dinner
Cuisine: Italian
Servings: 6
Calories: 646kcal
Author: Kris Longwell

Equipment

  • Baking sheet

Ingredients

  • 2 tablespoon flour for dusting work surface
  • 12 oz pizza dough homemade or purchased
  • 2 tablespoon unsalted butter melted
  • ½ cup Parmesan cheese grated, plus more for topping
  • 6 oz pepperoni sliced
  • 6 oz Salami sliced
  • 3 oz Prosciutto thinly sliced
  • 6 oz. mozzarella cheese whole milk, shredded
  • 1 large egg lightly beaten
  • t tablespoon oregano dried
  • 2 cups marinara sauce warmed

Instructions

  • Preheat oven to 375°F.
  • Lightly dust work surface with flour. Use a rolling pin to roll the dough out to a 10 x 13-inch rectangle, with the long side facing you.
    2 tablespoon flour, 12 oz pizza dough
  • Brush the melted butter all over the dough. Sprinkle ½ cup of the Parmesan cheese over the butter. Add a layer of the pepperoni, overlapping each slice slightly, leaving a 1-inch border along the edges of the dough. Then add a layer of the salami over the pepperoni, also slightly overlapping. Top with sliced prosciutto and then cheese.
    2 tablespoon unsalted butter, ½ cup Parmesan cheese, 6 oz pepperoni, 6 oz Salami, 3 oz Prosciutto, 6 oz. mozzarella cheese
  • Use your hands to start rolling the dough inwards, lengthwise. Continue rolling until the other side of the dough is reached. Carefully pinch the edges to form a seal. Also, use your hands to fold in and seal both ends of the stromboli.
  • Transfer to a baking sheet, seam side down. Cut three diagonal slits in the top of the stromboli. Brush the egg wash all over the tops and sides, and then sprinkle 1 tablespoon of Parmesan cheese and the dried oregano over the top. Place in the preheated oven and bake for 30 minutes, or until golden on top.
    1 large egg, t tablespoon oregano
  • Remove from the oven and let rest for 5 to 10 minutes. Use a serrated knife to cut the stromboli into 1-inch slices. Place on a serving platter and serve with warmed marinara sauce.
    2 cups marinara sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
We love the combination of pepperoni, salami, prosciutto, and whole milk mozzarella.  Other common stromboli filling ingredients include deli ham and shredded provolone cheese.  
We believe homemade pizza dough makes a significant difference in the final dish, but you can often find excellent pizza dough available for purchase from your local pizza place or Italian eatery. 
The stromboli is best when served warm, but it's also delicious at room temperature.
Homemade marinara is the perfect dipping sauce for this stromboli.

Nutrition

Calories: 646kcal | Carbohydrates: 35g | Protein: 31g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 131mg | Sodium: 2395mg | Potassium: 525mg | Fiber: 2g | Sugar: 7g | Vitamin A: 774IU | Vitamin C: 6mg | Calcium: 267mg | Iron: 4mg

Plant-Based California Burger

by 2 Comments

If you’re looking to improve your diet, yet not compromise on flavor, you’ve come to the right place.

As the leading state in the U.S. for agricultural production, California is famous for farm-fresh produce, especially those amazingly delicious avocados. We are so excited to share this wonderful plant-based burger that is loaded with that undeniable California farm-fresh taste.

A plant-based California burger topped with sliced avocado sitting on a red-checkered napkin.

How To Make a California Burger

There are just so many things to love about this California-style burger.

It’s incredible in taste. It’s loaded with amazing nutritional goodness. And it couldn’t be easier to prepare.

Before we get to the headliner of this burger, the incredibly delicious OZO Plant-Based Burger, let’s talk about those amazing California flavor enhancements.

We love making a batch of our homemade Chimichurri Aioli for our California Burger.

Chimichurri is a deeply flavorful condiment that is loaded with fresh ingredients including parsley, cilantro, garlic, onion, red bell pepper, red wine vinegar, extra-virgin olive oil, and herbs.

Mix this with some mayonnaise and the juice of fresh lemon, and you’ve got an aioli that will complement the burger wonderfully.

EXPERT TIP: The chimichurri aioli can be prepared several days in advance and kept in an air-tight jar with a tight-fitting lid in the fridge. We absolutely love making our mayonnaise from scratch, and it’s really much easier than you might think.

A small jar filled with chimichurri mayonnaise with a small spoon stuck in it.

OZO Plant-Based Protein is Naturally Delicious

We are so thrilled partnered with OZO™ for this incredible burger.

The OZO Plant-Based Proteins are straightforward and include no artificial ingredients. Even though they are certified vegan, they are also perfect to use in a “flexitarian” diet. In other words, skip the beef, but not the cheese!  These burgers feature a high-quality pea protein that is a great source of iron and has been known to aid in muscle growth, weight loss, and heart health. And they’re great with melted cheese and a little chimichurri aioli. And of course, avocados, but more on that shortly.

EXPERT TIP: We love cooking these out on the grill, but they can easily be cooked on a griddle or skillet! Cook until the internal temperature reaches 165°F, about 3 to 4 minutes of cooking per side. We use our grill pan for easy flipping, but that’s not 100% necessary.

Two plant-based burgers on a grill pan on a grill in front of two hamburger buns, also on the grill.

Building the Classic California Flavor Profile

While the burgers are cooking, it’s time to quickly prep the avocados.

After peeling and removing the pit, we take a large, sharp knife and cut the avocado into thin slices.

Once you are ready to place on top of the burger, you just gently press the slices down and slightly sideways to form the perfect topping.

A person holding a peeled, pitted, and halved avocado and using a large knife to cut it into thin slices.

Simple Ingredients Make the Best Burger

There is a reason this burger is so incredibly flavorful: The simplicity and freshness of clean ingredients.

We can say without one hesitation of doubt that OZO has completely raised the bar on plant-based protein offerings. In addition to these incredible protein-based burgers, OZO also offers Plant-Based Ground and Plant-Based Mexican Seasoned Ground. The sky is the limit with these delicious products!

As you all know, we think eating delicious food is one of the greatest joys in life – and OZO meets us at the culinary intersection of superior taste, nutrition, and convenience.

Don’t you want some of this?

An array of product including sliced tomatoes, leaf lettuce, and a spatula placing a protein-based burger on a bun on a checkered napkin.

When To Serve a California Burger

We love to offer these amazing burgers as an option when grilling outside.

In fact, they are a spectacular option at a festive ‘at-home’ tailgating party!

Set out all of the ingredients out on a festive table and let guests build their own burger!

After one bite, you and your guests will be believers!

Two hands holding a plant-based California burger with a bite taken out of it.

We can’t rave enough about the OZO Plant-Based Burgers for our incredible California Burgers! They are an absolutely delicious blend of pea and rice protein fermented by shiitake mushrooms.

The Loon took one bite and simply couldn’t believe it was a meatless hamburger.

And what’s even better, these burgers contain no cholesterol and have fewer calories, fat and saturated fat than 80% lean ground beef. In other words: “It’s OZO good!”

A plant-based California burger topped with sliced avocado sitting on a red-checkered napkin in front of an OZO package.

Ready to make the best ‘flexitarian’ hamburger ever? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and @OZOFoods1!

A plant-based California burger topped with sliced avocado sitting on a red-checkered napkin in front of an OZO package.
Print Recipe
No ratings yet

Plant-Based California Burger

This Plant-Based California Burger may be a lot healthier for you than your standard burger, but trust us when we say you are not compromising on taste or texture. Just wait until you try it. You'll whole-heartedly approve, without a doubt!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Lunch / Dinner
Cuisine: American
Servings: 4
Calories: 457kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill. Or, griddle or medium-sized skillet.

Ingredients

  • ¼ cup mayonnaise
  • ¼ cup chimichurri sauce homemade or purchased
  • 1 teaspoon lemon juice
  • 4 OZO Plant-Based Burgers Thawed 24 hours in advance in the refrigerator
  • Kosher salt and black pepper
  • 4 slices Swiss cheese
  • 4 hamburger buns brioche
  • 2 avocados peeled and pit removed
  • 2 large tomatoes sliced
  • 1 stack green leaf lettuce torn into bun-sized pieces

Instructions

Make the Chimichurri Aioli

  • In a small bowl, mix together the mayonnaise with the chimichurri sauce and lemon juice. Place in refrigerator until ready to use. If making in advance, place in a small jar with a lid.

Prepare the Burgers

  • Heat your grill to medium-high heat. Lightly season the burgers on both sides with salt and pepper.
  • Place the burgers and buns (cut side down) directly on the grill, or in a grill pan over direct heat. Cook for 3 to 4 minutes and then use a spatula to flip the burgers. Cook for another 4 minutes, or until internal temperature reaches 165°F. Add the cheese slices during the last couple minutes of cooking. Keep an eye on the buns, remove them from the grill as soon as they are slightly browned and toasty.
  • Meanwhile, cut the avocados in thin strips, lengthwise. Use your hand to slightly flatten the slices, gently pushing down and to the side. If desired, lightly sprinkle salt and pepper on the tomato slices.
  • Remove the burgers and buns from the grill, and build the burgers by smearing a thin layer of the chimichurri mayo on the bottom bun, then a layer of lettuce, tomato slice, and then burger with cheese. Top with sliced avocados and top bun. Serve at once.

Video

Notes

The chimichurri aioli/mayo can be made up to 3 days in advance and kept in the fridge in a container with a tight-fitting lid.
After slicing the avocados, you'll want to use one half of each avocado for each burger.  
The burgers can also be prepared on a griddle or a skillet.  Thaw frozen patties in the refrigerator a day in advance.  When ready to cook the patties, spray the griddle or skillet with nonstick cooking spray and place the pattie (from the refrigerated state) into the pan.  Cook for approx. 3.5 to 4 minutes per side, or until internal temperature reaches 165°F. 
We think brioche hamburger buns are a wonderful match to the other components of the burger, but any type of bun would work just fine. 

Nutrition

Calories: 457kcal | Carbohydrates: 35g | Protein: 12g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 348mg | Potassium: 771mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1064IU | Vitamin C: 24mg | Calcium: 230mg | Iron: 2mg

Kentucky Hot Brown

by 7 Comments

When the Loon took his first bite of this incredible open-face sandwich, he looked at me in complete amazement.

I mean, think about it…toasted country white bread, layered with thick slices of roasted turkey, juicy tomatoes, smoked bacon, melted white cheddar, topped with an incredible Mornay sauce…um, yeah.  Perfect for breakfast, brunch, lunch, or dinner!  And it’s easy to bring 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!

Kentucky-Hot-Brown-recipe

How To Make Kentucky Brown

This dish is decadent but luxurious. It brings together flavors that spell pure comfort.

It was actually created at the Brown Hotel back in the 1920s, hence the name.

Don’t expect a brown sauce, but do expect a taste sensation.

Like almost every single recipe that we can think of, the end result is only as good as the quality of ingredients that go into the dish.

To that end, if you’re wanting to make the best hot brown recipe possible, why not make homemade bread?

It’s easier than you think and the taste is heavenly.

homemade white bread sliced and sitting on a red-checkered napkin.
Be sure to get good-quality roasted turkey, thick slab bacon, and seek out the freshest tomatoes you can find.

And top-notch sharp white cheddar cheese is a must. And of course, good country white bread makes a wonderful base.

EXPERT TIP: We get our roast turkey from the deli section at our favorite supermarket. We do smoked Black Forest roast turkey and ask for it to be cut into thick slices, approximately ¼-inch thick.

White plates filled with cooked bacon, slice turkey, butter, and surrounded by a tomato and sliced bread.

How To Make Mornay Sauce

The Mornay Sauce is one of the components of this dish that really makes it luxurious and a bit decadent.

To make the sauce, simply make a roux with butter and flour and then add warmed whole milk. Once it has thickened, mix in shredded white cheddar cheese, Parmesan cheese, nutmeg, hot sauce, salt, and pepper. So easy!

EXPERT TIP: The Mornay sauce will stay warm in a covered saucepan for up to 1 hour. It can also be easily be reheated over medium-low heat. We love to pass extra sauce at the table.

A cast iron skillet filled with a Kentucky hot brown with Mornay sauce being poured over the top.

When to Serve

There is something about this dish that just screams Southern breakfast or brunch to us.

But it so filling, it also makes a wonderful lunch or dinner. No need to make side dishes when serving this. You’ve got all you need in one serving!

Another amazing Southern breakfast/brunch dish is our Cheesy Shrimp and Grits!

In the meantime, sink your eyes (and then teeth) into this Kentucky Classic!

A Kentucky hot brown topped with two strips of bacon all in a cast iron skillet.

Ready to make the most spectacular open-face sandwich this side of the Kentucky Derby? 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 Kentucky hot brown topped with two strips of bacon all in a cast iron skillet.
Print Recipe
5 from 2 votes

Kentucky Hot Brown

This Kentucky Hot Brown is decadent and so extremely fulfilling. Get top-notch ingredients, and you will be in open-faced sandwich heaven! The sauce can be prepared a day in advance and rewarmed before using.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast, Lunch, or Dinner, Sandwich
Cuisine: Southern, U.S.
Servings: 6 people
Calories: 933kcal
Author: Kris Longwell

Equipment

  • 2 baking sheets, or a large cast iron skillet

Ingredients

FOR THE MORNAY SAUCE

  • 2½ cups whole milk
  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 2 cups cheddar cheese white, grated, you'll need more for the sandwich, see below
  • ¼ cup Parmesan cheese finely grated
  • ¼ teaspoon nutmeg ground
  • 1 teaspoon hot sauce ie, Crystals, Louisiana, Tobasco
  • Kosher salt and freshly ground black pepper

FOR THE SANDWICHES

  • 1 lb applewood smoked bacon thick cut
  • 2 large tomatoes sliced, you'll need 6 to 8 slices
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 8 slices white bread thick slices, country white
  • 4 tablespoon unsalted butter room temperature
  • 2 lbs roast turkey sliced into thick slices (¼-inch is good)
  • 1½ cups cheddar cheese white, shredded
  • ½ cup Parmesan cheese
  • 2 tablespoon chives chopped, for garnish

Instructions

MAKE THE MORNAY SAUCE

  • In a small saucepan, bring the milk to a simmer over medium heat.
  • In a medium saucepan, melt the butter over medium heat and then add the flour, whisking for about 1 minute.
  • Slowly whisk in the heated milk and bring to a simmer. Continue to cook, whisking frequently, until thickened, about 5 - 7 minutes. (If becomes too thick, add a little more milk).
  • Remove from heat and stir in both of the cheeses until melted. Mix in the nutmeg and hot sauce and season with salt and pepper, to taste. Cover and set aside.

PREPARE THE SANDWICHES

  • Cook the bacon in the oven or in a large skillet until crisp. Set aside.
  • Preheat the broiler on high.
  • Place the tomato slices on a baking sheet, drizzle with oil, and season with salt and pepper.
  • Butter both sides of the bread slices and place on a second baking sheet.
  • If both baking sheets can fit under the broiler, place both the tomatoes and bread in the oven. Flip the tomatoes and bread after about 1 minute. Keep an eye on them, don't let burn! If you don't have room to broil both tomatoes and bread at the same time, do them one at a time.
  • To build the sandwiches, place toasted bread slices on a baking sheet or in a cast-iron skillet (you may need to use two baking sheets). Top each slice of toast with one or two slices of turkey. Spoon about ½ cup of the sauce over the turkey, and then sprinkle on the cheeses, evenly distributed across all sandwiches.
  • Turn the broiler to low, and cook until the cheese is melted and starting to brown, 2 to 3 minutes. Again, keep an eye on them, don't let them burn!
  • Transfer the sandwiches to plates and top with a tomato slice or two, a couple of strips of bacon, and garnish with chives. Serve at once!

Video

Notes

Although we highly recommend making the country white bread from scratch, any good-quality sliced bread will work just fine.
We get our turkey from the deli section of our favorite supermarket.  Ask to have it slice nice and thick, about ¼-inch.  We use smoked Black Forest, but whatever is your favorite will work well.
The Mornay sauce can be made the day before and then gently reheated on the stove before serving.
These are also fun to serve in individual cast iron skillets or individual casserole dishes.  But, it's also very impressive when transferred to plates and served individually.  

Nutrition

Calories: 933kcal | Carbohydrates: 33g | Protein: 53g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 187mg | Sodium: 2969mg | Potassium: 774mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1386IU | Vitamin C: 6mg | Calcium: 648mg | Iron: 4mg

POST UPDATE: This recipe was originally published in September 2017, but was updated with improved tweaks to the recipe, with new tips, photography, and a fabulous new video in September 2020!

Greek Salad with Grilled Steak

by 18 Comments

This dish works wonderfully as an entree salad, a side salad, or for serving buffet-style. 

We just love a good Greek salad.  And we just love grilled skirt steak.  Put them together, and you’ve got a perfect culinary marriage! Serve with warm, crusty garlic bread, and you’ve got an entree salad that will delight your guests, no doubt!  

Greek Salad with Grilled Steak
Greek Salad with Grilled Steak

How To Make Greek Salad with Grilled Steak

Putting together this classic salad is actually not difficult at all.

Much of the salad can be prepped and even assembled well in advance of serving.

Allowing the meat to marinate overnight is even better, which makes putting it all together just before serving so easy!

Choosing the Perfect Greek Steak

You really can’t go wrong with choosing a good steak for this salad.

Our cut of choice is skirt steak because it is highly marbled. The Greek steak marinade consists of classic Greek flavors and makes the meat extremely tender and melt-in-your-mouth delicious once grilled.

EXPERT TIP: After mixing together the marinade ingredients, we place the steak in a large zipper bag and then pour the marinade over the meat. Massage it a bit with your hands, and press the air out of the baggie before closing. Keep in the fridge for at least 4 hours, or even better, overnight. Another cut of steak that is great is a flap steak, ribeye, or strip steak.

Once you’re ready to grill, it only takes about a total of 10 minutes. You’ll want to make sure you reach an internal temperature of 145°F for medium.

A plastic baggie filled with a skirt steak and a Greek dressing and then that steak on a gas grill.

The Ingredients You Will Need

Feta cheese is classically Greek and is the perfect choice for this salad.

While the meat is getting all tender and flavorful in the fridge, it’s time to marinate it with our classic Greek salad dressing recipe.

EXPERT TIP: Feta cheese has a distinct taste that we just love. We recommend going with 8 oz. of cheese, which delivers a bold (but not too much!) feta taste. If you want more of the salad and less cheese, then go with 6 oz. of cheese. Allowing the cheese and marinade to chill in the fridge for an hour or two just deepens the flavor profile. However, in a pinch, the cheese is good as is right after you mix in the marinade.

A glass bowl filled with crumbled marinated feta cheese.

A classic Greek salad recipe consists of chopped cucumbers, tomatoes, parsley, olives, and usually a little red onion.

We love the addition of capers to the mix because it adds a wonderful, slightly salty, briny taste that perfectly complements the cheese and grilled steak.

This mixture by itself is delicious and makes a wonderful side salad.

A glass bowl containing a mix of chopped tomatoes, cucumbers, capers, olives, and herbs with a wooden spoon in the middle of it.

How To Slice Skirt Steak

Once you have finished grilling the steak, you’ll want it to rest for about 10 minutes to allow the juices to redistribute.

Cover with foil to keep warm.

EXPERT TIP: To ensure every bite is as tender as possible, you’ll want to slice the meat against the grain. Simply place the steak on a cutting board. Look for the parallel lines running throughout the cut of meat. This is called the ‘grain.’ Cut the steak into two or three pieces, cutting in the same direction as the grain. Then, turn the pieces to a 90° angle and cut bite-sized strips against the grain.

A hand using a carving knife and fork to slice a piece of grilled skirt steak against the grain to form bite-size strips.

We love to add chopped romaine lettuce when we are mixing together the salad just before preparing.  We recommend going with 2 cups.

The addition of chopped lettuce is a popular addition in diners across the United States, but if you prefer, you can leave it out and serve it the way they do in Greece!

It’s almost time to serve!

A glass bowl filled with a chopped Greek salad with a wooden spoon stuck in the middle.

When to Serve Greek Salad

We think this salad is off-the-charts delicious served when the steak is still warm and extra-juicy.

However, it is really wonderful served warm OR at room temperature.  You can serve this for a small gathering of family or friends, but it also makes a wonderful addition to a full spread of dishes, buffet-style.

We serve this entree salad at any time of the year, and always get rave reviews! It pairs wonderfully with a robust red wine, such as a Cabernet, or a dry white wine like Pinot Grigio.

EXPERT TIP: As mentioned, this salad is spectacular even without a protein on top. However, other excellent protein options are grilled chicken, shrimp, or even tofu!

A large oval platter filled with a Greek salad and grilled steak with two large gold spoons on the side.

We just can’t rave about this salad enough. It truly is a taste sensation.

EXPERT TIP: You can make all of the components of the salad ahead of time. Don’t mix it all together until just before serving. If mixed too far in advance, the chopped Romaine will become limp and a bit soggy.

It is such a beautiful serving not just on the large platter, but also as individual servings.

An individual plate filled with Greek salad with grilled meat sitting next to a glass of red wine.

Ready to make the best Greek Steak Salad this side of Athens? Go for it!

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

A large oval platter filled with a Greek salad and grilled steak with two large gold spoons on the side.
Print Recipe
5 from 6 votes

Greek Salad with Grilled Steak

This Greek Salad with Grilled Steak brings together two of our favorites things in the world...a Greek salad and beautifully grilled skirt steak. Marinate the steak first for about 4 hours (or overnight), then marinate the feta cheese, then assemble this amazing entree salad. Incredible!
Prep Time25 minutes
Cook Time10 minutes
Chill time for steak and cheese4 hours
Total Time4 hours 35 minutes
Course: Salad
Cuisine: Greek
Servings: 6 people
Calories: 376kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill - outdoor or indoor.

Ingredients

For Marinating the Steak

  • 3 tablespoon extra-virgin olive oil
  • 3 cloves garlic roughly chopped
  • 1 tablespoon dried oregano
  • 2 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 1 lb skirt steak or flap, or ribeye

For Marinating the Cheese

  • 8 oz feta cheese crumbled
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon oregano dried
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper freshly ground

For the Salad

  • 2 tablespoon fresh flat-leaf parsley chopped
  • 1 medium cucumber halved, seeds removed and roughly chopped
  • 1 cup cherry tomatoes halved
  • 1 2.75 oz capers drained, about ½ cup
  • ½ cup Kalamata olives pitted, halved
  • ½ cup red onion chopped
  • 2 cups Romaine lettuce chopped

Instructions

Marinate the Steak

  • In a medium bowl, whisk together 3 tablespoons of the oil with the garlic, oregano, vinegar, Worcestershire sauce, salt, and pepper. Place the steak in a large plastic baggie or in a small baking dish. Pour the marinade over the steak and turn the meat until it is fully coated. Seal and place in the refrigerator for at least 4 hours and up to overnight.
    3 tablespoon extra-virgin olive oil, 3 cloves garlic, 1 tablespoon dried oregano, 2 tablespoon red wine vinegar, 1 tablespoon Worcestershire sauce, ¾ teaspoon Kosher salt, ½ teaspoon black pepper, 1 lb skirt steak

Marinate the Cheese and Prepping the Salad

  • Place the cheese into a large bowl. Mix in the cheese marinade ingredients and chill in the fridge until ready to finish assembling the salad.
    8 oz feta cheese, 3 tablespoon extra-virgin olive oil, 2 tablespoon red wine vinegar, 1 tablespoon oregano, ¼ teaspoon crushed red pepper flakes, ½ teaspoon Kosher salt, ¼ teaspoon black pepper
  • In a separate bowl, mix together the parsley, tomatoes, cucumbers, capers, olives, and red onion. Cover with plastic wrap and set aside.
    2 tablespoon fresh flat-leaf parsley, 1 medium cucumber, 1 cup cherry tomatoes, 1 2.75 oz capers, ½ cup Kalamata olives, ½ cup red onion

Cook the Steak

  • Prepare a medium-high hot grill.
  • Remove the steaks from the marinade and grill for approximately 5 minutes per side, or until an internal temperature of 145°F (medium) is reached. Place on a cutting board and loosely tent it with a piece of foil for about 10 minutes. Cutting with the grain, slice the steak into two or three pieces about 3 inches in length. Turn the pieces 90° and cut against the grain into bite-sized strips.

Assemble the Salad

  • Remove the large bowl with the marinated cheese from the refrigerator. Mix in the cucumber salad and the chopped romaine.
    2 cups Romaine lettuce
  • Transfer the salad to a large serving platter and use a spatula to place the sliced steak on top. Serve at once.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Any thin, well-marbled cut of meat will work.  Flap steak is an excellent substitution.  Both skirt and flap steaks will definitely need to sit in the marinade for at least 4 hours to allow the meat to break down and become tender once grilled.
Ribeye or strip steak is also wonderful, but they don't need to marinate as long, only about an hour.
You can also cook the steak in a hot cast-iron skillet on your stove, too.  Cook for about 3 to 5 minutes per side.  The internal temperature should reach 145°F for medium.  
The various components of the salad can be made up to 1 day in advance.  Don't mix the salad with the chopped romaine until just before serving.
Other options for protein include grilled chicken or shrimp.  Marinated and lightly sautéd tofu is great, too, if you're wanting 100% vegetarian.  The salad is so flavorful, it's delicious without a protein on top.  
We like serving the salad soon after the meat has been sliced and is still warm.  However, it's still really delicious even after the meat cools off.
The salad is best consumed within a few hours of assembly. If you don't include the chopped Romaine, it will keep in the fridge for 3 to 4 days.  We don't recommend freezing this salad. 

Nutrition

Calories: 376kcal | Carbohydrates: 6g | Protein: 23g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 1171mg | Potassium: 429mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1835IU | Vitamin C: 10mg | Calcium: 230mg | Iron: 3mg

POST UPDATE: This recipe was originally published in July 2016, but was updated with improved tweaks to the recipe, with new tips and photography, and a fabulous new video in September 2020!

Lemon Roast Chicken

by 25 Comments

Lemon Roast chicken is perfect for a lovely Sunday dinner, or one of those special occasion dinner gatherings. The lemon, garlic, and white wine deliver a truly delectable sauce, and the slow cooking gives the juiciest bird you can imagine.  But it’s so easy to prepare that it makes a spectacular weeknight meal.  Serve with the Best Mashed Potatoes for an unforgettable meal!

An oval baking dish filled with lemon roast chicken with slices of roasted lemons and lightly browned chicken pieces garnished with chopped Italian parsley.
[feast_advanced_jump_to]

🍋 The Ingredients

The ingredients for Lemon Roast Chicken are simple, yet they combine beautifully to create an incredibly flavorful and succulent dish that is sure to impress. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Lemon Roast Chicken on a grey wooden background including uncooked chicken pieces, lemon slices, garlic, wine, oil, and seasonings.

🌿 Substitutions and Variations

  • Chicken – Skin-on, bone-in chicken pieces are recommended. However, boneless chicken breasts can be substituted. They will only need to bake for about 45 to 60 minutes, depending on their size. Boneless, skinless thighs will bake for around 40 to 50 minutes. See Expert Tip for more details.
  • Cooking liquid – A dry white wine, such as Chardonnay or Sauvignon Blanc, is recommended. We don’t recommend cooking wine. Chicken broth and 1 tablespoon of apple cider vinegar can be substituted for the wine, if desired.
  • Herbs – We highly recommend dried Thyme and Rosemary from Maison Gabrielle! Use code HOWTOFEEDALOON for a 10% discount!
  • Lemon – Freshly squeezed will deliver the best flavor, but bottled lemon juice can be used in a pinch. There is no substitute for lemon (for obvious reasons).

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

Expert Tip

The chicken must reach an internal temperature of 165°F. The bone-in pieces will take longer to cook than the boneless. A digital thermometer ensures your chicken is cooked properly.

👩🏼‍🍳 How To Make Lemon Roast Chicken

Uncooked chicken pieces in a large glass bowl along with slices of lemon, herbs, and lemon-infused oil.
  1. Step 1: Add the chicken, garlic, lemon, herbs, wine, oil, salt, and pepper to a large bowl and toss. 
A person placing a large piece of aluminum foil over a baking dish filled with uncooked pieces of chicken, lemon slices, and herbs.
  1. Step 2: Cover with foil and bake at 315°F for two hours.
A person removing a large piece of aluminum foil from a baking dish revealing chicken pieces that have been roasted with lemon slices, herbs, oil, and white wine.
  1. Step 3: Remove the foil and increase the temperature to 400°F. 
Chicken pieces that have been roasted and browned with lemon slices, herbs, oil, and white wine.
  1. Step 4: Bake for another 20 minutes until nicely browned. 
Lemon roast chicken resting on an oval platter topped with slices of roasted lemons.
  1. Step 5: Place the chicken on a platter
Lemon white wine sauce being poured from a glass gravy boat over piece of lemon roast chicken on a white dinner plate.
  1. Step 6: Strain the sauce and pour it over the chicken. 

🍽️ How To Serve

  • If serving guests, you can place the chicken pieces on a large platter and scatter the lemon around the chicken. Garnish with chopped Italian parsley. Provide a nice pair of tongs so guests can serve themselves.
  • You can also plate individual servings.
  • Serve the sauce in a gravy boat or bowl with a ladle. The sauce is what puts this dish over the top.

Expert Tip

As the chicken cooks, the skin will render some fat. Once you have strained the sauce, you can pour the liquid into a fat separator and then pour it into a gravy boat. Or simply use a spoon to skim the fat from the surface of the sauce.

🙋🏽‍♂️ Frequently Asked Questions

Can I use a whole chicken for lemon roast chicken?

Absolutely! However, we recommend a different roasting temperature and time. See our Perfect Roast Chicken for complete instructions.

Can lemon roast chicken be made in advance?

Yes, you can prepare lemon roast chicken in advance by marinating it the night before and storing it in the refrigerator, then simply roast it when you’re ready to serve (give yourself time for the roasting).

What sides pair well with lemon roast chicken?

This dish pairs wonderfully with a variety of sides, such as potatoes dauphinoise, fondant melting potatoes, roasted asparagus with chopped eggs, steakhouse mushrooms, and a fresh green salad, creating a balanced and delicious meal.

A white dinner plate filled with two pieces of lemon roast chicken sitting next to a pile mashed potatoes, grilled lemon slices, and fresh parsley.

🇫🇷 Other Classic French Recipes

Are you ready to make one of the simplest, yet most impressive French meals this side of Paris? Go for it!

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

Baked lemon chicken in an oval baking dish topped with roasted slices of lemon and garnished with chopped parsley.
Print Recipe
5 from 6 votes

Lemon Roast Chicken

This Lemon Roast Chicken is heavenly. Slow-cooked, covered, for 2 hours, and then uncovered at 400°F for 30 minutes. So amazing! Serve with creamy mashed potatoes and a crusty loaf of bread. French cooking made easy in your very own kitchen!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Entree
Cuisine: American / French
Servings: 4 people
Calories: 541kcal
Author: Kris Longwell

Equipment

  • Roasting pan or large roasting dish (3 QT)
  • Aluminun foil or lid for the pan

Ingredients

  • 1 whole chicken cut into pieces (or use a combo of bone-in breasts, thighs & legs)
  • 6 cloves garlic peeled and roughly sliced
  • 2 large lemons sliced
  • 1½ teaspoon thyme fresh, chopped
  • 1½ teaspoon rosemary fresh, chopped
  • 3 tablespoon olive oil
  • ¼ cup dry white wine
  • 1 teaspoon Kosher salt
  • ½ teaspoon fresh ground black pepper to taste
  • 2 tablespoon parsley fresh, chopped, for garnish (optional)

Instructions

  • Preheat oven to 315°F.
  • Place the chicken pieces in a large bowl, and all other ingredients, except the parsley. Mix with two large spoons until the chicken is well coated.
    1 whole chicken, 6 cloves garlic, 2 large lemons, 1½ teaspoon thyme, 1½ teaspoon rosemary, 3 tablespoon olive oil, ¼ cup dry white wine, 1 teaspoon Kosher salt, ½ teaspoon fresh ground black pepper
  • Transfer to a large roasting pan or baking dish. Sprinkle the chicken with salt and pepper (just a small pinch, don't over-salt). Cover tightly with a lid or aluminum foil, and place in the oven for 2 hours.
  • Remove from the oven, take off the foil, and raise the oven temp to 400°F.
  • Place chicken back in the oven and bake for another 30 minutes, or until nicely browned.
  • Remove from oven, and place baked chicken and lemon slices onto serving dish. Transfer the chicken pieces to a platter and then strain the sauce, discarding any solids. Pour into a fat separator, or use a spoon to skim off any fat that is on the surface. Pour sauce over chicken and pass the remaining at the table. Garnish with chopped parsley. Serve at once!
    2 tablespoon parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Using top-notch ingredients elevates this dish to a 5-star restaurant level. We HIGHLY recommend going with Maison Gabriella for the thyme and rosemary. Use Code HOWTOFEEDALOON for a 10% discount! 
We love going with eight pieces from a whole cut-up chicken. But we also often use whatever we have on hand.  We like using a combination of chicken legs and thighs, but breasts are great, too.  If purchasing a split chicken breast, we recommend cutting it into two pieces to allow for more even cooking across all chicken pieces.
Go with a good dry white wine.  We use a nice Chardonnay or Sauvignon Blanc and love the taste it delivers. 
You can mix the chicken with the marinade ingredients up to 8 hours in advance. Simply cover the bowl that you mixed everything together in with plastic wrap and then place it in the refrigerator.  This will make the chicken taste even better.  But, marinating in the fridge is not required. You can mix everything, transfer it immediately to your roasting pan, and cook the chicken, and the results will be amazing. 
The cooked chicken will keep in the fridge for 4 to 5 days and can be frozen for up to 2 months. 

Nutrition

Calories: 541kcal | Carbohydrates: 8g | Protein: 36g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 143mg | Sodium: 427mg | Potassium: 474mg | Fiber: 2g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 36mg | Calcium: 61mg | Iron: 3mg

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 September 2020!

Sausage, Egg, and Cheese Breakfast Sandwich

by 7 Comments

Want a REAL breakfast sandwich?  These blow the fast-food variety out of the water (and we like those, too!).  

Go with Homemade Southern Biscuits, Maple-Sage Sausage Patties, with cheddar cheese, a layer of eggs, and…Lordy, breakfast never tasted so good!  And most of the components of this sandwich can be made in advance, making morning assembly a snap!

A sausage, egg, and cheese biscuit sandwich on a circular dark grey plate with hashbrowns in the background.

How to Make the Best Breakfast Sandwich

It may seem crazy to make each of the various components for this incredible egg biscuit sandwich, but it’s actually easier than you might think!

Much of this can be prepared in advance, and then easily reheated in the morning and then assembled just before serving.

 

The Ingredients You Will Need

Well, the name of this breakfast sausage tells you pretty much everything you’ll need to make a classic egg biscuit sandwich.

There are two components of this breakfast masterpiece that folks always seem to remember most: the biscuits and the maple-sage sausage.

EXPERT TIP: Our Homemade Southern Biscuits are pretty much fool-proof and can be made up to 1 or 2 days in advance. However, you can also purchase great homemade biscuits from your local diner, favorite breakfast joint, country-style restaurant. You can go with canned biscuits in a pinch, and honestly, still have an amazing breakfast sandwich. Another wonderful option is lightly toasted English muffins.

Just look at these homemade biscuits!

A pile of Homemade Southern biscuits in a basket lined with a checkered cloth.

What would a sausage breakfast sandwich without an amazing meat pattie? Not much!

We love the combination of a touch of sweet and savory with these maple-sage sausage patties.  Cook them up in a skillet and then keep them warm until ready to use.

EXPERT TIP: Don’t form the patties too thick. We find the ½-inch thickness allows the patties to cook perfectly and are the perfect ratio of meat to egg, cheese, and a biscuit! The patties can be made up to a week in advance. Simply reheat in a warm oven or in a hot skillet.

A large black skillet with orange exterior filled with 5 cooked maple sausage patties.

How to Make Eggs for Breakfast Sandwich

Forming a nice egg layer for the sandwich is so easy.

Simply beat an egg in a small bowl.  Heat ½ tablespoon of butter in a medium-sized skillet and then add the egg.

The eggs will immediately start to ‘set’ like an omelet. Use a spatula to lift the sides and tilt the skillet to distribute the egg around the skillet. Season with a little salt, pepper, and snipped chives (if desired).

Once cooked, use a pair of tongs to fold the cooked egg over, forming a semi-circle. Use the tongs to gently fold it over one more time, to quarter the omelet.

A skillet filled with a thin omlet and then a skillet with an omlet that's folded into a quarters.

Ideal for Breakfast On-the-Go

This breakfast sandwich recipe is amazing when served with a side of Homemade Hash Browns, a cup of coffee, and a big glass of orange juice.

However, these sandwiches can also be wrapped in aluminum foil and packed for breakfast on the go!

If you love this breakfast sandwich, you’ll also love our Egg McMuffin (Copycat) recipe!

EXPERT TIP: If making ahead, you can completely assemble the sandwiches and then keep them in an air-tight container in the refrigerator. Simply reheat them in the microwave until warmed through, and then immediately wrap in foil. They will stay warm for close to an hour. They are delicious even at room temperature!

Two sausage, egg, and cheese breakfast sandwiches on a dark plate with hashbrowns in front a glass of orange juice.

If you want to make a breakfast sensation that your loved ones will be requesting time and time again.

Now is the time.

Don’t you want a bite of this deliciousness?

Two hands holding a sausage, egg, and cheese breakfast sandwich with a bite taken out it.

Ready to make the best-ever morning sandwich? Go for it! And it’s great any time of the day or evening, for that matter!

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

A sausage, egg, and cheese breakfast sandwich on a dark plate in front of hashbrowns.
Print Recipe
5 from 2 votes

Sausage, Egg, and Cheese Breakfast Sandwich

This breakfast sandwich is the sandwich to end all breakfast sandwiches! The maple-sage sausage patties and the homemade biscuits put them over the top and can even be made in advance!
Prep Time20 minutes
Cook Time20 minutes
Homemade Biscuits1 hour
Total Time1 hour 40 minutes
Course: Breakfast
Cuisine: Breakfast
Servings: 8 people
Calories: 267kcal
Author: Kris Longwell

Ingredients

  • 8 biscuits homemade or purchased, split in half, crosswise
  • 8 Maple-Sage Sausage Patties
  • 8 slices Cheddar cheese sliced
  • 6 tablespoon unsalted butter divided, 2 tablespoon melted for finishing the sandwiches
  • 8 large eggs
  • Kosher salt and freshly ground pepper
  • ½ cup chives finely snipped (optional)

Instructions

  • Prepare and shape the sausages as directed and cook in a large skillet (non-stick works well) over medium heat.
  • Cook until undersides are browned, about 5 minutes. Flip the patties and cook for about another 5 minutes. Place a slice of cheese on each patty, cover the pan, and cook until the cheese melts, about 1 minute longer. Remove the patties from the pan and set aside until ready to use.
  • Discard any rendered grease from the pan and wipe clean with a paper towel.
  • In a small bowl, gently beat one egg. Heat ½ tablespoon butter in the skillet over medium heat. Add the egg and slightly swirl the pan to distribute the egg all over. The egg will start to set. Sprinkle with salt, pepper, and chives (if using). Use a spatula or fork to push some of the edges of the eggs inwards as it cooks, and tilt the pan to let the uncooked egg on top to fill the edges. Cook until eggs are fully cooked and no longer 'wet.' Remove from heat and carefully use a spatula to fold the omelet in half, and then fold again to quarter. Set aside and repeat this process with remaining eggs. Tent cooked eggs with foil to keep warm.
  • Meanwhile, briefly warm the biscuits in the microwave.
  • Top 8 of the muffin bottoms with the sausage patties, then egg, and then top with a muffin top. Brush a little melted butter over the sandwiches, if desired. Serve at once!

Video

Notes

We highly recommend making the biscuits from scratch, but you can purchase biscuits from your favorite breakfast, or country-style, restaurant, you will still have amazing results.  Canned biscuits are okay, too. 
The biscuits and sausage patties can be prepared up to 1 or 2 days in advance.  Reheat the patties in a skillet until heated through. 
We love snipped chives in the eggs because they add another depth of flavor.  However, they can be omitted, and still be delicious.
The sandwiches can be assembled up to 12 hours in advance and kept in an air-tight container in the fridge.  Nuke them in the microwave until warmed through.  Wrap in aluminum foil if taking them on the run.

Nutrition

Calories: 267kcal | Carbohydrates: 7g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 229mg | Sodium: 230mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 824IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

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

Maple Sausage Patties

by 7 Comments

This breakfast sausage recipe delivers patties that are so moist, so flavorful, and so easy to prepare.

The Loon and I just love a good breakfast or brunch dish, and these breakfast patties are great by themselves or with our classic Egg, Cheese, and Sausage Breakfast Sandwich! And they come 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 close-up view of two maple sausage patties on a white plate with scrambled eggs and a biscuit.

How To Make Breakfast Sausage

You will be amazed at how simple is to prepare these fresh and delicious patties at home.

All you need are a handful of ingredients including ground pork, bread crumbs, fresh herbs, and of course, maple syrup.

We love everything about these patties of pure deliciousness!

The Ingredients You Will Need

We love adding a couple of tablespoons of plain bread crumbs to the sausage. This helps hold in those delicious juices as the sausage is cooking.

And fresh herbs and a dash of red pepper flakes provide that classic breakfast sausage seasoning.

EXPERT TIP: If using dried herbs in place of fresh, go with teaspoons rather than tablespoons. For example, if using dried, then go with 2 teaspoons of dried sage, as opposed to 2 tablespoons of fresh. We think the fresh herbs work wonderfully for the dish, but, of course, dried, will work, too.

Mix together the bread crumbs, herbs, and seasonings in a large bowl before adding the sausage and syrup.

A large glass bowl filled with bread crumbs, fresh herbs, red pepper flakes, salt, and pepper.

For that classic breakfast taste, you’ll want to make sure you go with pure maple syrup.

Pancake syrup just doesn’t deliver the kind of taste you’re going to get with pure maple.

A little goes a long way, so all you need is 2 tbsp, but that’s great, it leaves you plenty left over for pancakes!

A hand pouring maple syrup from a small jar into a bowl of seasoned ground pork.

How To Form Sausage Patties

You only need the patties to be about ½-inch in thickness. If you go much thicker, they could over-cook on the exterior and not cook enough on the interior.

We use a 2½-inch ring to shape the patties, but you can certainly use the lid of a Mason jar, or even just form them with your hands.

This recipe will give you 10 to 12 patties.

Two thin maple sausage patties on a cutting board with a person's hand holding a metal ring that formed the patties.

Once the patties are formed, it’s time to cook them up!

Grab a non-stick skillet, or get a regular skillet and spray it with cooking spray, or a little vegetable oil, or olive oil.

EXPERT TIP: You’ll want to cook the sausage patties for about 5 minutes per side. The outside will be a nice darkish brown, with some char spots. The juices should run clear and you’ll want an internal temperature of 145°F. You can also cook the sausage without forming them into patties. The sausage is amazing in a breakfast casserole or a sausage breakfast burrito recipe!

A large black skillet with orange exterior filled with 5 cooked maple sausage patties.

Ready to make the most delicious maple breakfast sausage 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 two maple sausage patties on a white plate with scrambled eggs and a biscuit.
Print Recipe
5 from 1 vote

Maple Sausage Patties

These Maple Sausage Patties are the bomb. The sage and the maple blend together so beautifully and the flavor is incredible. Awesome on a homemade egg and sausage breakfast sandwich!
Prep Time10 minutes
Cook Time20 minutes
Chill time30 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American, American Southern
Servings: 8 people
Calories: 242kcal
Author: Kris Longwell

Equipment

  • Non-stick skillet/saucepan

Ingredients

  • 2 tablespoon bread crumbs dried
  • 2 tablespoon sage fresh, chopped (or 1 teaspoon dried)
  • 1 tablespoon rosemary fresh, chopped (or ½ teaspoon dried)
  • 1 tablespoon thyme fresh, chopped (or ½ teaspoon dried)
  • ¼ teaspoon red pepper flakes or more, to taste
  • 1 tablespoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 1½ lb ground pork
  • 2 tablespoon pure maple syrup
  • ¼ teaspoon nutmeg ground

Instructions

  • In a large bowl, stir together the bread crumbs, sage, rosemary, thyme, red pepper flakes, nutmeg, salt, and pepper.
  • Add the ground pork and maple syrup and then use a wooden spoon, or your clean hands, to fold the bread crumbs and herbs into the pork. Gently mix until just combined. Wash your hands and then cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes, or up to overnight.
  • Shape the pork mixture into 10 to 12 patties, about 3 inches in diameter a ½-inch in thickness.
  • Heat a large saucepan/skillet (nonstick works best), over medium heat. Spray with cooking spray, if needed.
  • Add the patties and cook until the bottoms are browned, about 5 minutes (shake them periodically to prevent any sticking).
  • Flip and cook the other sides until browned and the centers feel firm to the touch when pressed with your finger, about another 5 minutes.

Video

Notes

If using dried herbs, then go 1 teaspoon wherever the recipe indicates tbsp.  Example: If using dried sage, go with 2 teaspoon rather than 2 tbsp, as written in the recipe.
Be sure to use pure maple syrup.  We don't recommend using pancake syrup for these patties.
The uncooked patties can be made and refrigerated up to 24 hours in advance and frozen for up to 1 month.  Completely thaw frozen patties before cooking.
If desired, you can use the seasoned sausage for cooking before making them into patties.  Cook the pork in the skillet and use it in casseroles or breakfast burritos or tacos!

Nutrition

Calories: 242kcal | Carbohydrates: 4g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 939mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 24mg | 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 September 2020!  The recipe is adapted from Williams Sonoma.

Homemade Jalapeño Poppers

by 17 Comments

We love ordering these when we eat out at one of our favorite Mexican or Tex-Mex restaurants. Heck, we love these poppers so much that we even like the frozen version. But these homemade Jalapeño Poppers made at home beat ’em all!   And they are a snap to prepare!

Several freshly fried jalapeño poppers on a black baking sheet next to a small glass jar filled sour cream.
[feast_advanced_jump_to]

🌶️ The Ingredients

This recipe combines spicy, smoky, creamy, and crispy elements to create the perfect, flavorful, and satisfying jalapeño poppers. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade jalapeño poppers on a grey wooden background including whole pickled jalapeños, bacon, eggs, breadcrumbs, flour, milk, cheddar cheese, oil, hot sauce, sour cream, and seasonings.

📝 Ingredient Notes & Substitutions

  • Jalapeños: Use fresh for more heat and crunch, or pickled for a tangy, milder flavor.
  • Bacon: Adds smoky richness; turkey bacon can be used as a leaner alternative.
  • Cheese: A blend of cheddar and Monterey Jack provides the perfect balance of sharpness and creaminess; feel free to substitute with pepper jack for extra spice.
  • Hot Sauce: Adds a subtle kick—adjust the amount to your heat preference or omit if desired.
  • Breadcrumbs: Use panko for extra crunch or regular breadcrumbs as a substitute; gluten-free breadcrumbs work well for a gluten-free version.
  • Adobo Seasoning: Adds depth and smokiness; smoked paprika or chili powder can be used as alternatives.
  • Vegetable Oil: Use an oil with a high smoke point for frying, such as vegetable, canola, or peanut oil.

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

📌 Tips & Tricks for Perfect Poppers

  • Remove seeds and membranes if you prefer milder poppers—these parts hold most of the heat.
  • Use a mix of cheeses for the best flavor and creaminess; sharp cheddar combined with Monterey Jack melts beautifully.
  • Cook bacon until crispy before mixing it into the cheese filling for added texture and smoky flavor.
  • Don’t overfill the jalapeños to prevent the cheese from spilling out during cooking.
  • Chill the stuffed jalapeños for 15-20 minutes before breading to help the filling set and reduce leakage.
  • Use panko breadcrumbs for extra crunch when frying or baking.
  • If frying, maintain the oil temperature around 350°F to ensure crispy poppers without absorbing too much oil.
  • Serve with a cooling dip like sour cream or ranch to balance the heat.

👩🏼‍🍳 How To Make Jalapeño Poppers

A white bowl filled with shredded Monterrey Jack cheese, cheddar cheese, and crumbled crispy bacon.
  1. Step 1: Finely chop the bacon and cheese and then mix them together in a bowl.
A person holding a whole pickled jalapeño that has been split down the side and has been stuffed with shredded cheese and crispy bacon pieces.
  1. Step 2: Cut a slit in the jalapeño and remove the seeds and membranes, then stuff with the cheese and bacon mixture.
A person dredging a stuffed jalapeño through a pan filled with flour.
  1. Step 3: Squeeze the pepper closed, dip it in water, and then coat it with flour in a dish or pan.
A person dragging a floured stuffed jalapeño through a pan filled with an egg and milk mixture.
  1. Step 4: Roll the pepper through an egg bath (2 eggs and ½ cup milk).
A person dredging an uncooked jalapeño popper through a pan that is filled with fine breadcrumbs.
  1. Step 5: Mix the breadcrumbs with the Adobo seasoning and salt, and then coat the pepper with the mixture.
Four homemade jalapeño poppers that are resting in a fry basket above the oil in a deep-fryer.
  1. Step 6: Fry in batches until golden.

🔥 How to Bake Homemade Jalapeño Poppers

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  • Prepare the poppers as usual—stuffed and coated—but instead of frying, place them on the baking sheet spaced evenly apart.
  • Lightly spray or brush the poppers with oil to help them crisp up in the oven.
  • Bake for about 20-25 minutes, turning halfway through, until they’re golden brown and the cheese is melted and bubbly.
  • Baking is a healthier alternative that still delivers a crispy exterior and gooey filling without the extra oil.

🍽️ How to Serve

  • Serve warm and crispy straight from the fryer or oven for the best texture and flavor.
  • Pair with cooling dips like sour cream, homemade ranch dressing, or a creamy avocado dip to balance the heat.
  • Arrange on a platter with fresh veggie sticks such as celery, carrot, and cucumber for a colorful appetizer spread.
  • Garnish with chopped fresh cilantro or green onions for a pop of freshness.
  • Perfect as a party appetizer, game day snack, or alongside burgers and sandwiches for an extra kick.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Jalapeño Poppers ahead of time?

Yes, you can prepare and stuff them in advance, then refrigerate until ready to cook.

Can I bake Homemade Jalapeño Poppers instead of frying?

Absolutely! Baking at 400°F for 20-25 minutes yields a crispy, delicious result with less oil.

How do I reduce the heat in Homemade Jalapeño Poppers?

Removing the seeds and membranes from the jalapeños will significantly reduce their spiciness. Pickled whole jalapeños are not as spicy as fresh ones.

Can I use different cheeses in Homemade Jalapeño Poppers?

Yes, feel free to substitute or mix cheeses like pepper jack, mozzarella, or cream cheese for different flavors and textures.

Are Jalapeño Poppers gluten-free?

They can be made gluten-free by using gluten-free breadcrumbs or almond flour for breading.

A person holding a jalapeño popper that has been split in half in the inside of the breaded is revealed showing melty cheese and pieces of crispy bacon.

😋 Other Amazing Party Appetizers to Try

Ready to make the best Tex-Mex appetizer this side of the Alamo? 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 plunging a deep-fried jalapeño popper into a small glass jar filled with sour cream.
Print Recipe
5 from 1 vote

Homemade Jalapeño Poppers

These Jalapeño Poppers are our take on the classic appetizer. We love using pickled whole peppers, but fresh ones are good, too!  NOTE: Wearing protective gloves is recommended when working with peppers. If you don't, be sure to wash your hands thoroughly, since the heat can easily be transferred to another part of your body (i.e., eyes, when rubbing eyes).  
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Tex-Mex, Mexican
Servings: 6 people
Calories: 422kcal
Author: Kris Longwell

Equipment

  • Deep fryer, or sturdy skillet filled with 1-inch of vegetable oil. Or, baking sheet, if baking.

Ingredients

  • vegetable oil for frying
  • 3 strips bacon thick-cut, smoked, cooked and finely chopped
  • 1 cup Cheddar cheese grated
  • 1 cup Monterey Jack cheese grated
  • 3 dashes hot sauce optional
  • 12 jalapeños pickled or fresh
  • 1 cup all-purpose flour
  • 2 large eggs
  • ½ cup whole milk
  • 1 cup breadcrumbs plain, dry
  • 1 teaspoon Adobo seasoning
  • 1 teaspoon Kosher salt
  • ½ cup sour cream for dipping

Instructions

  • Preheat oil to 345°F in a deep fryer or sturdy skillet. Use a deep-fry/candy thermometer to gauge temperature.
    vegetable oil
  • In a medium-sized bowl, mix together the crumbled cooked bacon, both kinds of cheese, and the hot sauce (if using).
    3 strips bacon, 1 cup Cheddar cheese, 1 cup Monterey Jack cheese, 3 dashes hot sauce
  • Use a small, sharp knife to cut a slit, lengthwise, down one side of each jalapeño. If using fresh, cut another slit perpendicular to the lengthwise slit, forming a 'T' on the side of the pepper. Use your fingers (with protective gloves) to dig out the seeds and ribs. You may need to use your knife to help you get it all with the fresh pepper. Stuff each pepper solidly with the cheese/bacon mixture. Set aside.
    12 jalapeños
  • Set up your dredging station by placing the flour in a dish or on a plate. Lightly beat eggs in a small bowl and stir in the milk. Place the breadcrumbs, Adobo seasoning, and salt in a dish or a separate plate, and mix together. Line the 3 up next to each other.
    1 cup all-purpose flour, 2 large eggs, ½ cup whole milk, 1 cup breadcrumbs, 1 teaspoon Adobo seasoning, 1 teaspoon Kosher salt
  • Fill a small bowl of water and place it next to your dredging station. Start by dipping one pepper into the water to moisten. Quickly add to the flour and roll around, shaking off excess flour. Add to the egg/milk mixture, and turn to coat, shaking off excess egg. Dredge all over in the breadcrumb mixture. Repeat the process, except dipping in the water. Set aside and repeat with the remaining peppers.
  • Fry peppers in batches, stirring occasionally, until golden brown all over, about 6 minutes per batch. Transfer to a paper towel-lined plate to drain. If baking, place on a baking sheet and place in a preheated oven at 375°F for 30 to 45 minutes, until golden.
  • Serve with cool sour cream for dipping.
    ½ cup sour cream

Video

Notes

We love using fresh jalapeños for this recipe, but we find that pickled whole peppers give more of an authentic restaurant-quality taste and texture.  We feel they also give the perfect match of briny tartness against the slight heat of the pepper.
Pickled whole jalapeños can be found in the Mexican section of many well-stocked supermarkets, at Mexican food markets, or online.
Once the pepper has been filled with the cheese mixture, don’t worry if it doesn’t completely seal back up.  The breading will cover the opening and seal nicely.  Very little, if any, cheese should leak out.
You can also substitute softened cream cheese in place of the cheddar/bacon filling. 
The poppers are best served right out of the fryer (or oven), but they will reheat just fine in a preheated oven at 375°F for about 30 to 40 minutes, flipping halfway through the baking. 

Nutrition

Calories: 422kcal | Carbohydrates: 33g | Protein: 19g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 118mg | Sodium: 473mg | Potassium: 265mg | Fiber: 2g | Sugar: 4g | Vitamin A: 878IU | Vitamin C: 33mg | Calcium: 369mg | Iron: 3mg

POST UPDATE: This recipe was originally published in August 2018, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in September 2020!

Classic Pot Roast

by 13 Comments

Classic Pot Roast is the ultimate in comfort food. This recipe takes a humble chuck roast and slowly cooks it to a fork-tender, flavorful finished dish that just can’t be beaten. And the veggies are included! Serve it with homemade country white bread for an unforgettable dinner at home!

A fully cooked classic pot roast on a large rectangular white platter surrounded by cooked potatoes, carrots, and peas.
[feast_advanced_jump_to]

🥩 The Ingredients

The simple, wholesome ingredients in classic pot roast with braised veggies combine to create a deeply comforting and flavorful meal. Each element works together to deliver one of the most satisfying and timeless dishes you can enjoy at home. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for classic pot roast on a white background including a beef chuck roast, stock, celery, potatoes, carrots, onion, seasonings, flour, and oil.

🌿 Substitutions and Variations

  • Protein – Chuck roast can be found in the meat department of most supermarkets. It is not an expensive roast, and the slow-cooking makes it melt-in-your-mouth delicious. A bone-in chuck, also known as “chuck shoulder pot roast,” is beefy and perfect for this recipe. However, a boneless “chuck eye roast” (or “chuck tender steak”) is fantastic, too. Brisket or round steak can be substituted.
  • Vegetables – The standard mirepoix (onions, carrots, and celery) is traditional, but feel free to add turnips, butternut squash, or parsnips. Frozen sweet peas work perfectly.
  • Flavor enhancers – You don’t really need anything to distract from the classic beef flavor of this roast. However, you can deepen the flavor with herbs (fresh or dried) such as thyme, rosemary, or marjoram.

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

👩🏼‍🍳 How To Make Classic Pot Roast

A seasoned chuck roast being seared in sizzling oil in a large oval Dutch oven on a gas stove.
  1. Step 1: Season the roast with salt and pepper. Toss with flour, then sear in a Dutch oven with the oil.
A person transferring a small mound of all-purpose flour into an oval Dutch oven that has chopped onions, carrots, and celery being sautéed in it.
  1. Step 2: Remove the roast, and then sauté the carrots, onions, and celery with flour in the same pan.
A person using a large glass measuring cup to transfer beef broth into a large oval Dutch oven filled with sautéed chopped onions, carrots, and celery.
  1. Step 3: Pour in the beef stock.
A person transferring a seared and partially cooked chuck roast into a large Dutch oven on a gas stove.
  1. Step 4: Nestle the roast into the pan.
Raw cubes of white potatoes and slices of raw carrots being transferred from a platter into a Dutch oven filled with a partially cooked chuck roast, beef broth, and sautéed mirepoix.
  1. Step 5: Roast for 2½ hours and then add the potatoes and carrots. Roast for another 30 minutes.
A person transferring sweet green peas from a small white bowl into a Dutch oven that is filled with a classic pot roast, simmering broth, and tender chunks of potatoes and carrots.
  1. Step 6: Assemble and serve!

Expert Tip

We use 4 carrots for the recipe. Two will be finely chopped (for the mirepoix), and then two larger pieces will be for the final dish (with the potatoes). This takes a little extra effort but makes a big difference in building the flavor. You can sauté the veggies along with the beef broth in a separate dish and then pour it over the meat, or, if preparing in a Dutch oven, you can do it all in the Dutch oven and nestle the meat into the braising liquid.

🍽️ How To Serve Classic Pot Roast

A person placing a large piece of aluminum foil over the top of a fully cooked classic pot roast that is resting on a wooden cutting board.
  1. Step 1: Remove the roast from the pan and cover with foil. 
A person pouring a cornstarch slurry into a saucepan filled with simmering beef broth in it.
  1. Step 2: Strain the liquid into a saucepan and stir in the cornstarch slurry.
A person using a wooden spoon to lift a small amount of brown gravy from a medium-sized saucepan filled with the gravy.
  1. Step 3: Bring the liquid to a boil and simmer until slightly thickened. 
A person using a large chef's knife to cut a classic pot roast into bite-sized pieces on a large wooden cutting board.
  1. Step 4: Slice the meat against the grain and serve with the sauce and vegetables.

🙋🏽‍♂️ Frequently Asked Questions

What cut of beef is best for making a classic pot roast?

Chuck roast is the best choice for pot roast because its marbling and connective tissue break down during slow cooking, resulting in tender, flavorful meat. See above in “Substitutions and Variations” for more info.

How far in advance can I make classic pot roast with braised vegetables?

Classic pot roast can be made up to 2 days in advance and stored in the refrigerator; reheating gently helps the flavors deepen and makes for an even more delicious meal.

What’s the best way to serve leftover pot roast?

Simply cover the beef in a dish and cover with foil. Roast at 325°F for about 20 minutes, until bubbly and warm. We love to make epic Pot Roast Sliders or substitute the corned beef with the leftover pot roast with our Corned Beef Hash.

A person pouring brown gravy from a glass gravy boat onto a plate filled with three strips of classic pot roast sitting next to braised vegetables.

🍗 More Classic Comfort Food Recipes

Ready to make the most comforting dinner 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 fully cooked classic pot roast on a large rectangular white platter surrounded by cooked potatoes, carrots, and peas.
Print Recipe
5 from 4 votes

Classic Pot Roast

This Classic Pot Roast is so fork-tender and exploding with flavor. Slow-cook in your Dutch oven (or roasting pan), or your slow-cooker, and you won't believe the results. Incredible!
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Entree
Cuisine: American
Servings: 8
Calories: 531kcal
Author: Kris Longwell

Equipment

  • Large Dutch oven or Slow Cooker

Ingredients

  • 3½ lb beef roast chuck
  • Salt and pepper to taste
  • 6 tablespoon all-purpose flour
  • 2 tablespoon vegetable oil
  • 2 tablespoon unsalted butter
  • 4 carrots 2 finely chopped and 2 cut into 1-inch pieces
  • 1 onion chopped
  • 1 rib celery chopped
  • 3 cups beef stock
  • 3 gold potatoes peeled and quartered
  • 1 cup pearl onions frozen (optional)
  • ½ cup peas frozen, and thawed

Instructions

  • Lightly season the roast all over with salt and pepper. On a large platter, mix 3 tablespoon of the flour, 1 teaspoon salt, and ½ teaspoon of pepper. Turn the roast in the seasoned flour, shaking off any excess.
    3½ lb beef roast, Salt and pepper, 6 tablespoon all-purpose flour
  • In a large Dutch oven or large saucepan, heat the oil and butter over medium heat.
    2 tablespoon vegetable oil, 2 tablespoon unsalted butter
  • Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes. Remove from the pan and set aside. Pour off all but 2 tablespoon of the oil in the pan.
  • Add the finely chopped carrots, yellow onion, and celery and saute over medium-high heat until softened, about 5 minutes.
    4 carrots, 1 onion, 1 rib celery
  • Stir in the remaining 2 tablespoon of flour and cook for about 1 minute.
  • Pour in the beef stock and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan. Bring to a simmer.
    3 cups beef stock

For Roasting in the Oven

  • Preheat the oven to 325°F.
  • Nestle the roast into the vegetables and cooked stock. Cover and place in the oven for 2½ hours.
  • Remove from the oven, uncover, and stir in the potatoes, large carrot pieces, and pearl onions (if using). Cover and return to the oven for another 30 minutes. Stir in the peas and place in the oven for another 20 minutes, or until the vegetables are tender.
    3 gold potatoes, 1 cup pearl onions, ½ cup peas

For Cooking in your Slow-Cooker

  • Transfer the roast to your slow cooker.
  • Pour the vegetable and stock mixture over the meat and cook for 4 hours on high or 8 hours on low.
  • Uncover and stir in the potatoes, carrot pieces, and pearl onions (if using).
  • Cover and cook for 45 minutes.
  • Uncover and stir in the peas.
  • Cover and cook until all the veggies are tender, about 15 minutes longer.

Finishing the Roast

  • Transfer the roast to a cutting board and cover with aluminum foil to keep warm.
  • Use a slotted spoon to remove the potatoes, large carrot pieces, onions, and peas. Place in a large bowl and cover with foil to keep warm. 
  • Strain the cooking liquid through a fine-mesh sieve or a colander with cheesecloth, discarding the excess solids.
  • Bring the strained liquid to a boil (plus another cup of beef broth, if needed) over high heat and cook until the liquid is slightly thickened, about 5 to 10 minutes. Taste and add more salt, if desired.
  • Slice the roast against the grain and place the slices on a serving dish, and then arrange the roasted veggies around the meat. Drizzle the sauce over the meat and veggies. Serve at once, passing extra gravy on the table.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If using a Dutch oven, you can prepare everything in the pot. If using a roasting pan, you’ll need to sauté the roast first in a large skillet and then the vegetables. Place the roast in the pan and then cover with the sautéed veggies. Be sure to cover when braising the roast in the oven.  
The meat and vegetables can be prepared up to 12 hours in advance. Keep covered in the refrigerator and then place in the Dutch oven/roasting pan or slow cooker when ready to finish cooking the roast.  Allow the meat to come to room temperature before cooking.  
Leftovers will keep in the refrigerator for up to 1 week and freeze beautifully for up to 2 months.
Next-day roast beef sandwiches (with the gravy) are amazing!

Nutrition

Calories: 531kcal | Carbohydrates: 25g | Protein: 43g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 145mg | Sodium: 371mg | Potassium: 1296mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5302IU | Vitamin C: 21mg | Calcium: 73mg | Iron: 5mg

POST UPDATE: This recipe was originally posted February 2018 but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in August 2020!