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Slow-Cooker Spiral Ham

March 30, 2021 by Kris Longwell 20 Comments

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

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

How To Make Slow-Cooker Spiral Ham

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

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

Choosing the Right Spiral Ham

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

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

The Simple Ingredients You Will Need

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

We sprinkle a good 1½ cups all over the top.

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

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

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

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

When to Serve Slow-Cooker Spiral Ham

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

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

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

Just take a look at this ham!

What To Serve with Baked Ham

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

Here are our favorites:

Who’s hungry?

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

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

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

Ready to make the best (and easiest) baked ham this holiday season? Go for it!

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

Print Recipe

5 from 7 votes

Slow-Cooker Spiral Ham

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

Prep Time15

Cook Time2 30

Total Time2 45

Course: Entree

Cuisine: American

Servings:

Calories: 448kcal

Author: Kris Longwell

Equipment

6, 7, or 8 QT Slow-Cooker

Ingredients

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

FOR THE SAUCE

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

Instructions

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

Video

Notes

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

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

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

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

Nutrition

Asparagus with Chopped Egg

March 28, 2021 by Kris Longwell 5 Comments

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

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

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🥚Recipe Ingredients

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

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

🥦 Substitutions and Variations

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

👩🏼‍🍳 How To Make Asparagus with Chopped Egg

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

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

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

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

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

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

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

Step 4: Sauté the asparagus in the melted butter.

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

Step 5: Season the asparagus with salt and pepper.

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

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

Expert Tip

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

🍽️ How To Serve

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

🔥 How To Store and Re-heat

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

🙋🏽‍♂️ Frequently Asked Questions

When is asparagus in season

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

Can I use frozen asparagus for asparagus with chopped egg?

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

Can Asparagus with Chopped Egg be made in advance?

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

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

😋 More Amazing Asparagus Recipes

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

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

Print Recipe

5 from 2 votes

Asparagus with Chopped Egg

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

Prep Time15

Cook Time10

Total Time25

Course: Side Dish

Cuisine: American

Servings: people

Calories: 166kcal

Author: Kris Longwell

Ingredients

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

Instructions

Do Ahead

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

Prepare the Dish

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

Video

Notes

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

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

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

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

Nutrition

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

Buttermilk Waffles with Blueberry Sauce

March 25, 2021 by Kris Longwell 3 Comments

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

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

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

How To Make Buttermilk Waffles with Blueberry Sauce

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

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

The Perfect Waffle Batter

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

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

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

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

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

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

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

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

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

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

Cook until the waffles are golden brown and cooked through.

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

Yum!

The Perfect Topping for Waffles

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

And who are we to disagree with that statement?

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

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

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

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

And the blueberry sauce puts it all over the top.

When To Serve Buttermilk Waffles with Blueberry Sauce

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

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

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

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

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

After just one bite, you’ll understand why!

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

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

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

Print Recipe

5 from 2 votes

Buttermilk Waffles with Blueberry Sauce

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

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Breakfast / Brunch

Cuisine: American

Servings: people

Calories: 734kcal

Author: Kris Longwell

Equipment

Waffle maker

Ingredients

For the Blueberry Sauce

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

For the Waffles

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

Instructions

Make the Blueberry Syrup

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

Make the Waffles

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

Video

Notes

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

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

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

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

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

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

Nutrition

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

Mongolian Beef

March 21, 2021 by Kris Longwell 19 Comments

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

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

How To Make Mongolian Beef

Mongolian beef is actually quite simple to prepare.

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

Tenderizing The Beef

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

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

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

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

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

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

Classic Mongolian Beef Sauce

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

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

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

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

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

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

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

When To Serve Mongolian Beef

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

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

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

So delicious.

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

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

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

Ready to make Mongolian Beef at home that will rival your favorite take-out place? Go for it!

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

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

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5 from 6 votes

Mongolian Beef

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

Prep Time15

Cook Time15

Total Time30

Course: Entree

Cuisine: Chinese / Asian

Servings:

Calories: 570kcal

Author: Kris Longwell

Equipment

Wok or a large sturdy skillet

Ingredients

For the Beef

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

For the Sauce

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

For the Stir-Fry

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

Instructions

Prep the Beef

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

Prep the Sauce and Stir-Fry

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

Video

Notes

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

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

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

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

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

Nutrition

Shepherd’s Pie

March 16, 2021 by Kris Longwell 6 Comments

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

This recipe is as beautiful as it is delicious.

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

How To Make Shepherd’s Pie

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

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

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

A Meal-in-One Dish

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

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

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

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

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

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

How To Serve Shepherd’s Pie

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

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

Oh, we’re getting so close!

The Origins of the Iconic Dish

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

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

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

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

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

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

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

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

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

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

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5 from 3 votes

Shepherd's Pie

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

Prep Time40

Cook Time30

Resting time10

Total Time1 10

Course: Entree

Cuisine: British / Irish

Servings: people

Calories: 708kcal

Author: Kris Longwell

Ingredients

For the Meat Filling

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

For the Potato Topping

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

Instructions

Make the Meat and Veggie Filling

Melt the 2 tablespoon butter in a large skillet over medium-high heat.
2 tablespoon unsalted butter
Add the leeks, onion, and carrots and cook until softened, about 5 minutes. Add the garlic and cook for about another minute.
1 leek, 1 medium onion, 2 medium carrots, 2 cloves garlic
Add the lamb to the skillet, breaking it up with the back of a wooden spoon. Cook until just no longer pink. If too much fat has rendered, carefully tip the skillet to one side and use a large spoon to scoop out most of the grease.
1½ lbs ground lamb
Season with salt (1 tsp) and pepper (½ tsp).
1 teaspoon Kosher salt, ½ teaspoon freshly ground black pepper
Sprinkle the flour over the meat and then add the tomato paste, stirring to incorporate into the meat mixture, about 1 minute.
2 tablespoon flour, 1 tablespoon tomato paste
Whisk in the stock and Worcestershire sauce, and then add the thyme, rosemary, and nutmeg.
1 cup beef stock, 1 tablespoon Worcestershire sauce, 1 tablespoon fresh thyme, 1 tablespoon fresh rosemary, ¼ teaspoon ground nutmeg
Increase the heat and bring to a boil. Lower the heat and simmer for 10 minutes, until the sauce has thickened somewhat.

Make the Potato Topping

Meanwhile, place the potatoes into a large pot and cover them with salted water (about 2 tablespoon of salt). Bring to a boil over high heat.
4 to 5 large russet potatoes
Simmer for 20 minutes, or until potatoes are cooked and easily pierced with the tip of a sharp knife.
Drain and add the potatoes to a large bowl. Add the half-and-half, butter (6 tbsp), salt, and pepper, and mash with a hand mixer or potato masher until smooth. Taste and add more salt, if necessary.
¼ cup half-and-half, 6 tablespoon unsalted butter, Kosher salt

Assemble and Bake the Dish

Preheat oven to 375°F.
Stir in the corn and peas into the meat mixture.
½ cup frozen corn kernels, ½ cup frozen sweet peas
Layer the meat mixture into a 2-quart baking dish (11"x7" works well).
Top with the potatoes, spreading them so they touch (and seal) the sides of the dish and are even all over. Use the back of a spoon to smooth and create swirls and little wisps.
Bake for 30 minutes, or until bubbling and the wisps have slightly browned. If you desire the potatoes to brown a little more, place the dish under the broiler (on high) for about 1 to 2 minutes. (Keep an eye on them as broilers vary.)
Remove from oven and let rest for 10 minutes on a rack. Garnish with chopped parsley on top, if desired.
1 tablespoon fresh parsley

Video

Notes

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

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

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

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

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

Leftovers keep in the fridge for up to 5 days.

Nutrition

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

Classic Lemon Bars

March 14, 2021 by Kris Longwell 8 Comments

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

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

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

How To Make Lemon Bars

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

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

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

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

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

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

We highly recommend spraying the parchment paper with cooking spray.

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

Making the Lemon Bars Filling

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

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

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

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

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

Do Lemon Bars Need to Be Refrigerated?

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

For serving, it’s perfectly fine to leave them out at room temperature for 3 to 4 hours.

EXPERT TIP: For a final touch of sweetness, we add a sprinkling of confectioners (or powdered) sugar. To make it super easy, grab a fine-mesh sieve and scoop in about ½ cup of powdered sugar. Sprinkle it over the tops of the bars, hitting the sieve gently with one hand to help the sprinkling process.

This really is such an easy lemon bars recipe, but the results are stellar.

You may be wondering “Can you freeze lemon bars?” Absolutely! They freeze beautifully for up to 1 month. Let them completely thaw before serving.

EXPERT TIP: After you’ve pulled the bars from the pan, with the assistance of the parchment paper, very gently and carefully pull the paper from the crust. Do this nice and slow, being careful not to break the crust as you’re pulling away from the paper.

When To Serve

These classic lemon bars are really perfect when having guests over.

They can be made in advance and then set out on a nice platter before folks arrive. They are perfect for baby, or bridal, showers, summer picnics, and so much more!

If you like these, you’ll also love our Incredible Lemon Poppy Seed Pound Cake!

But in the meantime…don’t you just want to sink your teeth into one of these babies?

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

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

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

Print Recipe

5 from 1 vote

Classic Lemon Bars

These lemon bars are always a crowd favorite whenever we serve them. They can be made several days in advance. Allow the bars to sit out on the counter for about an hour to make cutting them easier.

Prep Time15

Cook Time58

Cooling time4

Total Time5 13

Course: Dessert

Cuisine: American

Servings: people

Calories: 588kcal

Author: Kris Longwell

Equipment

9"x13" baking pan, we prefer metal, but glass will work, too
Parchment paper

Ingredients

FOR THE CRUST

cooking spray
16 tablespoon unsalted butter 2 sticks, room temp
1 cup granulated sugar
2½ cups all-purpose flour

FOR THE FILLING

2 cups granulated sugar
¼ cup all-purpose flour
6 large eggs room temp
1 tablespoon lemon zest zest from 1 lemon
¾ cup lemon juice freshly squeezed, about 4 lemons
½ cup confectioners' sugar for dusting

Instructions

MAKE THE CRUST

Preheat oven to 350°F.
In the bowl of a stand mixer, or a bowl with a hand mixer, add the softened butter with the sugar. Blend (aka: cream) on medium-high until light and fluffy, about 2 to 3 minutes. Add the flour and continue to mix until crumbly and moist in texture.
Line a 9"x13" pan with parchment paper, leaving enough on the ends to grab a hold of after baking. Spray the parchment paper with cooking spray.
One handful at a time, transfer the dough to the parchment-paper-lined pan. Use your fingers and hand to press the dough into the bottom of the pan.
Bake for 20 minutes, or until the edges are just starting to turn brownish. Let cool for at least 30 minutes or overnight.

MAKE THE FILLING

Whisk together the sugar, flour, eggs, lemon zest, and lemon juice. Pour the mixture over the cooled crust. Place in the oven and bake for 28 minutes, or until the mixture has set and is firm.
Let cool for about 20 minutes and then chill in the refrigerator for at least 4 hours.
Remove and allow to sit at room temperature for about 15 minutes. Carefully and gently use the edges of the parchment paper to remove the lemon bars from the pan. Either gently remove the parchment paper from the crust, or cut the bars into squares, and then remove from the paper.
Sprinkle the powdered sugar over the tops of the bars.

Video

Notes

The dough will not form into a ball when you are mixing the creamed butter with the flour. Use your hands to press the dough into the pan lined with parchment paper that has been coated with cooking spray.

The dough can be made up to 24 hours in advance. Cover with plastic wrap.

The filling should not be jiggly after baking. If it's still jiggly, let it bake a little longer.

Lemon bars should be kept refrigerated, but are fine to sit out at room temperature for 3 to 4 hours.

They also freeze beautifully. Let thaw completely before serving. We don't recommend freezing them for more than 1 month.

Nutrition

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

Shrimp Fettuccine Alfredo

March 10, 2021 by Kris Longwell 4 Comments

Is there anything much more comforting than a heartwarming pasta dish made with love in your very own kitchen? We don’t think so.

We are over-the-moon excited to have partnered with Three Farm Daughters to bring you this classic dish. They are a brand new company founded by three sisters who have captured our attention for many reasons. Mostly because they produce a phenomenal new premium line of pasta that simply checks ALL of the boxes when it comes to flavor, quality, nutrition, and more than anything: craveability. Just look at this pasta, folks!

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

How To Make Shrimp Fettuccine Alfredo

The best fettuccine alfredo recipe is actually not hard to prepare.

There are two really important factors in making this dish sing: Quality ingredients and not over-cooking the sauce.

Choosing the Right Ingredients

This classic pasta dish only has a handful of ingredients, which is why choosing quality ingredients truly does make a big difference in the end result. And, it should go without saying that selecting a superior pasta is key.

Ladies and gentlemen: Meet the cleaner, classic carb from Three Farm Daughters, powered by “GoodWheat.” All of their pasta products can proudly boast the following:

High in fiber (11g of fiber per 2 oz. serving – 5x more fiber per serving than traditional pasta)
High in protein (9g per 2 oz serving)
Lower calories (25% less than traditional)
Perfectly al dente in 13 minutes, and makes for great leftovers (but don’t worry if you go over 13 minutes, it’s almost impossible to overcook the pasta!)
Unmatched in delicious flavor!

What does this mean to you and to us? Simple: This pasta is produced with cleaner ingredients, is uncommonly nutritious, and is over-the-top delicious! And the fettuccine is folded, making it fit perfectly into a pot of boiling water! Major win!

Now, it’s time to sauté the shrimp.

There are many types of shrimp to choose from when making this dish. We recommend seeking out certified U.S. wild-caught or farmed shrimp. This means there has been a close adherence to environmental and sustainable guidelines. We often turn to seafoodwatch.org to discover well-informed seafood recommendations.

Fresh is always best, but good quality frozen shrimp will work, too.

EXPERT TIP: Check with a fishmonger at a trusted fish market, if possible, for the best shrimp to select. If using frozen shrimp, be sure to thaw completely before sautéing them. This can be achieved by allowing them to thaw in the refrigerator for up to 24 hours, or, for a quick thaw, place the shrimp in a colander and run cold water over them for about 20 minutes. Pat the shrimp dry with a paper towel before seasoning.

A simple seasoning of salt and pepper is all that’s needed. Melt a couple of tablespoons of unsalted butter, swirl around a couple of halved cloves of garlic, and sauté the shrimp, without overlapping, for about 2 minutes per side, until they are curled and bright pink.

The Perfect Alfredo Sauce

Now, transfer the sautéd shrimp from the skillet onto a plate and cover to keep warm.

Add the remaining butter and 1¾ cups of heavy cream to the skillet. Turn the heat on low, allow the butter to melt, and then simmer with the cream for two minutes.

Folks, we’re already getting close. Now, it’s time to add in the sautéd shrimp and pasta. One of the keys to creating a light, and not overly heavy tasting alfredo sauce is to not overcook the cream.

Use a couple of spatulas or large spoons to coat the pasta and the shrimp and then cook for just a few minutes.

EXPERT TIP: Before draining the pasta, be sure to reserve at least half of a cup of the pasta water. If you prepare the pasta in advance, you can toss the drained fettuccine with about 1 tablespoon of oil. We don’t recommend preparing the pasta for more than 1 hour before adding it to the sauce. The addition of pasta water and more cream in the final cooking will create the perfect light, yet creamy, sauce that you’re looking for.

Finishing Off the Dish

The next, final, and really important ingredient is the cheese and a little more seasoning.

We highly recommend seeking out a nice grated Parmigiano-Reiganno. The price may be a little higher than your standard grated Parmesan cheese, but the taste and texture will add a touch of luxuriousness to the sauce that is sublime. Add the cheese, salt, pepper, nutmeg, and stir until fully incorporated.

EXPERT TIP: Don’t worry if at this point the sauce seems thin. As you stir in the cheese and let it heat through, the sauce will cling to the pasta and start to thicken before your very eyes. In fact, this will be the time you’ll want to stir in the remaining cream and anywhere from ¼ to ½-cup of the reserved pasta water.

How To Serve Shrimp Fettuccine Alfredo

And that, our dear friends, is all there is to it!

Garnish with a little chopped parsley and you are ready to serve!

EXPERT TIP: The dish is best served fresh off the stove. In fact, we recommend serving the pasta in bowls that you have warmed (on a baking sheet) in a low-temp oven (200°F). This will keep the sauce from thickening up at all when your loved ones are devouring the best fettuccine alfredo they’ve ever had!

Uncommonly Nutritious and Easily Delicious

If you follow these tips and commit to using quality ingredients, including Three Farm Daughters Fettuccine, you’ll have a Shrimp Fettuccine Alfredo that will rival even your favorite Italian-American restaurant, guaranteed.

Three Farm Daughters was founded with one big vision in mind – bringing better food to your pantry.

In addition to this amazing fettuccine, they also offer incredibly delicious fusilli and linguine. Use code ‘howtofeedaloon’ for free shipping on your order! Try our Pesto Pasta with the fusilli and the Creamy Sausage Pasta with the linguine!

But in the meantime…you must make this legendary Shrimp Fettuccine Alfredo!

Ready to make an off-the-charts delicious pasta dish that your loved ones will be requesting time and time again? Go for it!

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

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

Print Recipe

5 from 1 vote

Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo is not hard to make at home if you follow a couple of important rules: use quality ingredients and don't overcook sauce.

Prep Time15

Cook Time15

Course: Entree / Pasta

Cuisine: Italian / American

Servings:

Calories: 364kcal

Author: Kris Longwell

Equipment

12-inch skillet, foil

Ingredients

1 lb shrimp large, shelled and deveined
Kosher salt and black pepper
8 tablespoon unsalted butter divided
2 cloves garlic halved
l lb fettuccine
2 cups heavy cream
1 cup Parmigiano-Regianno grated
½ teaspoon nutmeg grated or ground
1 tablespoon parsley fresh, for garnish, optional

Instructions

Preheat the oven to 200°F. Place your pasta bowls on a baking sheet and place them in the oven to warm until ready to serve.
Bring a pot of salted water to a boil.
Pat the shrimp dry with a paper towel and then sprinkle both sides with salt and pepper.
Heat 2 tbsps of the butter over medium-high heat in a large (12-inch) skillet. Add the garlic, cut-side down, and swirl around with the help of a wooden spoon in the butter until aromatic, about 1 to 2 minutes. Remove the garlic from the butter.
Add the shrimp in one layer, without overlapping, and sauté for 2 minutes, or until turning pink on the underside. Flip and cook for another 2 to 3 minutes, until the shrimp is very pink and curled and cooked through. Use a spatula to transfer the shrimp to a plate and cover with foil to keep warm.
Add the pasta to the water and cook until al dente, usually about 13 minutes.
After the pasta has started cooking, add the remaining 6 tablespoon of butter and 1¾ cup of the cream to the same skillet that you cooked the shrimp in. Turn the heat on medium-low and swirl the butter until it melts and is barely simmering. Use your spatula to scrape up any of the bits on the bottom of the pan from cooking the shrimp. Simmer on low for 2 minutes.
Meanwhile, drain the pasta, reserving ½ cup of the pasta water.
Transfer the sautéd shrimp and drained pasta to the skillet with the cream and butter. Use a couple of large spatulas or spoons to coat the pasta completely with the sauce.
Add the grated cheese, 1 teaspoon of salt, ½ teaspoon of pepper, and nutmeg (½ tsp) to the pasta and stir to fully incorporate.
Cook for a couple of more minutes. The sauce will thicken as it cooks on low. Thin the sauce slightly with the remaining ¼ cup of cream and a bit of the pasta water.
Carefully remove the warmed pasta bowls from the oven and fill them with the shrimp fettuccine alfredo. Garnish with chopped parsley, if desired.

Video

Notes

You can cook the pasta up to 1 hour before adding to the sauce. Simply drain, transfer to a large bowl, and coat the pasta with 1 to 2 tablespoon of olive oil. Don't forget to reserve about ½ cup of the pasta water!

The recipe can easily be cut in half when serving 2 to 3 people.

If you can find non-ultra-pasteurized heavy cream, that's even better. But that can be hard to find, especially in the U.S. Ultra-pasteurized heavy cream is still wonderful to use.

Remember not to cook the sauce too long, or it will get thick and gummy. Always keep a little extra pasta water and extra cream on hand if the sauce starts to tighten up on you.

To reheat the fettuccine, add back to a large skillet and thin with a little more cream, or seafood stock, or chicken stock, or even a little water until the right consistency is reached.

Alfredo sauce is not recommended to be frozen as the texture will be compromised once thawed and reheated.

Nutrition

Perfect Roast Chicken

March 7, 2021 by Kris Longwell 4 Comments

This dish is just simply comfort-food perfection.

We love serving this beautiful roasted bird on a chilly winter weeknight dinner for two, or for a fabulous summer evening dinner party. Serve with slow-simmered green beans, best mashed potatoes, and homemade dinner rolls, and you and your family will be in heaven. And the preparation is practically foolproof (if you follow our tips!).

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

How To Roast A Chicken

There is just something so satisfying when serving an oven-roasted chicken.

Folks have been consuming roasted chicken for many, many generations. It’s economical, easy to prepare, and when done right, juicy and so delicious!

Adding Even More Flavor

A good roast chicken recipe should not call for a lot of ingredients.

Make sure you pick up a good-quality whole chicken, air-chilled if possible, and you’re more than halfway there for getting a delicious bird.

EXPERT TIP: A butter compound is a combination of softened butter and herbs and/or aromatics that not only will help the skin become nice and crispy, but will also infuse added flavor to the bird as it roasts. We love going with 1 stick of butter that is blended with fresh herbs, garlic, and smoked paprika.

Whole chickens are often pre-frozen before they are placed out in most major supermarkets. Be sure your bird is completely thawed before preparing it for roasting.

In most cases, you will find a small bag in the cavity of the bird containing the giblets (chicken heart, gizzards, liver). Remove the bag and use the giblets (except for the liver) to make a nice chicken broth.

EXPERT TIP: For a subtle addition of flavor, add two lemon halves and a sprig of fresh rosemary and thyme in the cavity of the bird, right after you liberally salted and peppered it (the cavity). For adding the butter compound, smear it all over the bird with a knife, and then use your clean hands to massage it into the skin all over the chicken. Be sure to wash your hands immediately afterward as to not spread any bacteria from the uncooked chicken.

How Long To Roast a Chicken

This is mostly going to depend on the size of the chicken. We start off with a super hot oven (450°F) for the initial roasting, and then after 20 minutes, we turn the heat down to 400°F. This blast of high heat helps to crisp the skin up as the butter compound melts into the flesh.

The following total cooking times are good guides, but the only way to ensure you have cooked your roast chicken completely is to use an instant-read thermometer.

Weight Total Roast Time
3-4 lbs 60 minutes
5-7 lbs 60 – 90 minutes
7+ lbs 90 to 120 minutes

EXPERT TIP: Once the internal temperature has reached 165°F, remove the chicken from the oven and carefully transfer the rack (with the bird still on it) to a cutting board to rest for 10 minutes. Meanwhile, pour off all of the drippings from the pan except for a couple of tablespoons. Heat, in the pan, over the stove, and add ¼ cup of white wine, ¾ cup of chicken broth, salt, and pepper, and simmer on high for 2 minutes. Strain and serve with the roast chicken!

Roast Chicken FAQs

Should I brine the bird before roasting? Because a chicken is so much smaller than a turkey, we don’t think brining is necessary. However, if you do decide to brine the bird, it will be wonderful. Follow our instructions for brining a bird here.
Can I roast the chicken with stuffing in the cavity? We don’t recommend this, as there is always the risk of bacteria from the cavity of the bird getting into the stuffing. It’s difficult to know if the interior of the bird is fully cooked when filled with stuffing. If preparing stuffing or dressing, simply cook it in a separate baking dish. Click the link for our favorite recipe for a delicious dressing.
Is basting the chicken while it cooks necessary? It’s not 100% necessary, but we find it does make the bird even juicier if you do. If you have a baster, then use it to pour the drippings and broth in the pan over the bird every 20 to 30 minutes. You can also use a large spoon if you don’t have a baster.
What if the skin is getting too brown before the internal temp reaches 165°F? This can definitely happen. Once you reach the optimal golden brown color on the skin, you can simply add a piece of foil over the top of the bird and let it continue cooking until it’s fully cooked. It’s normal for the herbs and the garlic to turn a darkish brown color on the skin as it roasts.

When To Serve

This dish is really a wonderful meal for almost any occasion.

It’s an easy alternative to roast turkey during the holidays.

The presentation is so stunning, it’s very impressive to serve guests. Just remember, a 4 lb chicken serves 2 to 4 people. If serving more, you’ll want to prepare a couple of chickens.

It’s also so easy to make, it makes an absolutely wonderful weeknight meal. And the leftovers make incredible sandwiches!

And be sure you don’t skip the gravy!

It’s easy and is nothing short of amazing on top of the sliced chicken and a pile of mashed potatoes!

Now, aren’t you craving some roast chicken and gravy?

Ready to make one of the most comforting home-cooked meals of all time? Go for it!

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

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

Print Recipe

5 from 2 votes

Perfect Roast Chicken

This roasted whole chicken really is amazing. The flavors are classic. So simple, but so incredible in flavor. Ideal for entertaining or even a weeknight meal. Be sure to make the gravy/sauce!

Prep Time15

Cook Time2

Total Time2 15

Course: Entree

Cuisine: American / French

Servings:

Calories: 356kcal

Author: Kris Longwell

Equipment

Roasting pan, preferably with a rack

Ingredients

4 lb chicken whole, giblets removed
8 tablespoon unsalted butter room temperature
1 teaspoon rosemary fresh, finely chopped, plus 1 sprig
1 teaspoon thyme fresh, finely chopped, plus 1 sprig
3 cloves garlic finely minced
½ teaspoon smoked paprika
Kosher salt and black pepper
1 lemon cut in half
2 cups chicken broth plus more, if necessary
½ cup white wine

Instructions

Preheat oven to 475°F
Prepare the compound butter by adding the butter, rosemary, thyme, garlic, and smoked paprika to a medium-sized bowl. Use a fork to fully incorporate the herbs, garlic, and paprika into the butter.
Pat the chicken dry with a paper towel. Liberally salt and pepper the cavity of the bird. Stuff the lemon halves and one sprig each of the rosemary and thyme into the cavity.
Use a spatula, or even better, your clean hands, to rub the butter mixture all over the outside of the bird. Wash hands and then sprinkle salt and pepper all over the outside of the chicken.
Place the chicken on a rack placed in a roasting pan breast-side up. Pour 1 cup of chicken broth into the pan.
Place in the oven and cook for 20 minutes, turning the pan 180° after 10 minutes, if browning too much on one side. Baste every 20 minutes. Add more chicken broth to the pan if becoming too dry or starting to burn.
Lower the heat to 400°F and cook until an internal temperature reaches 165°F. Continue basting every 20 minutes and adding more broth if necessary. (See Notes for Total Roast Time)
Remove the pan from the oven and carefully transfer the rack with the chicken on it to a cutting board. The chicken needs to rest for 10 minutes. Remove the lemons and herbs in the cavity before serving.
Meanwhile, pour off all but about 2 tablespoons of the liquid in the pan. Place the pan on the stove over two burners and heat to medium-high. Add the wine, broth, and a liberal pinch of salt and pepper and bring to a strong simmer. Cook for 2 minutes and then use a strainer to transfer the gravy/sauce into a heat-resistant gravy boat.
Place the roast chicken on a platter and serve at once with the gravy on the side.

Video

Notes

The compound butter can be made up to 3 days in advance. Keep chilled in the fridge up until about 3 hours before roasting the chicken. Allow to sit out on the counter to become soft.

Before placing the chicken on the rack, make sure the bird is breast-side up. The legs and the wings should be on the bottom half of the bird (see photos and video for reference).

Basting is not 100% necessary, but we find it does help to produce a juicier bird. If you don't have a baster, just use a large spoon to pour the liquid in the pan over the top of the chicken.

Cooking times will vary due to the size of the chicken, how cold it is when it goes into the oven, and actual oven temperatures. Use the following chart as a guideline.

Weight of Chicken Total Roast Time

3 - 4 lbs 60 minutes
4-5 lbs 65 - 90 minutes
5-7+ lbs 90 - 120 minutes

The best way to ensure your roast chicken is fully cooked is to place an instant-read thermometer into the thickest part of the thigh and wait until the internal temperature reaches 165°F to 170°F.

Leftover chicken can be kept in an air-tight container in the fridge for up to 5 days. It can easily be frozen for up to 2 months.

Nutrition

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

Avocado-Lime Slaw

March 5, 2021 by Kris Longwell 20 Comments

A good side-dish should complement the main dish, but also be good enough to stand on its own.

We love homemade coleslaw, without a doubt. It really is the quintessential warm-weather side-dish. There is something even more refreshing when you mix in fresh avocado and vibrant citrus such as fresh lime. It’s also an amazing topping to our famous mahi-mahi tacos!

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

How To Make Avocado-Lime Slaw

This slaw could not be easier to prepare.

And the dressing is so good you can use it on a nice green salad, too.

We use our food processor to bring the dressing together, but a hand-mixer, or even a masher (for the avocado) and a wooden spoon will get you a creamy texture, too.

Going with fresh ingredients will produce the most vibrant taste and texture for the dressing.

EXPERT TIP: We love using freshly squeezed lime juice for our Avocado-Lime Slaw. You can certainly purchase good-quality bottled lime juice, but we find that freshly squeezed adds even more flavor and is very affordable. Just squeeze (cut-side up) directly into the bowl of your food processor.

The Perfect Dressing for Slaw and More

We are just crazy about anything with avocado. From homemade guacamole to Grilled Shrimp Salad with Corn & Avocado.

Avocados also are loaded with great nutritional benefits.

And the cool creamy texture of the puréed avocado is the perfect match against the peppers, cilantro, and fresh lime juice.

This slaw is such a wonderful twist on basic coleslaw.

EXPER TIP: We like using one fresh jalapeno that we have diced and removed all seeds. This will make a dressing that has just a slight little kick to it, not overly spicy at all. For more spice, leave some of the seeds in from the fresh peppers, or use more than 1 pepper. We also have used chopped pickled jalapenos, too, and really loved it. If going this route, we recommend about 3 tablespoons of chopped pickled (nacho-style) peppers.

So refreshingly delicious!

When To Serve Avocado-Lime Slaw

We must say that this slaw is a wonderful side dish for any BBQ or summertime gathering.

But as mentioned, the dressing makes a spectacular salad dressing that’s great for entertaining, too.

And did we mention our mahi-mahi tacos? This slaw was made for these tacos!

For added ease, the dressing can be made several days in advance and kept in an air-tight container in the fridge.

We also grab a bag of packaged slaw-mix from the produce section of our supermarket which makes assembling the dish a snap.

Every time we serve this slaw, folks ALWAYS want the recipe. It’s really that good!

Ready to make the best slaw this side of the Rio Grande? Go for it!

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

An oval white serving bowl filled with avocado-lime slaw with a gold spoon inserted on the side and a lime wedge on the other side.

Print Recipe

5 from 6 votes

Avocado-Lime Slaw

Avocado-Lime Slaw is such a vibrant and refreshing alternative to traditional coleslaw. We use fresh ingredients for maximum flavor, but use bagged slaw mix for the cabbage. Easy and so very delicious!

Prep Time10

Total Time10

Course: Side Dish

Cuisine: American / Mexican

Servings:

Calories: 199kcal

Author: Kris Longwell

Equipment

Food processor

Ingredients

½ cup mayonnaise
1 avocado pit and skin removed, sliced in half
½ cup cilantro roughly chopped
2 cloves garlic minced
3 tablespoon lime juice fresh
1 jalapeno seeded and finely chopped
½ teaspoon Kosher salt
¼ teaspoon black pepper freshly ground
12 oz slaw mix

Instructions

In a food processor, add mayonnaise, avocado, cilantro, garlic, lime juice, jalapeno, salt, and pepper. Pulse until completely blended and smooth.
Place the slaw mix in a large bowl and spoon the dressing over the top. Use two large spoons to toss the slaw until fully mixed.
Serve at once, or cover and place in the fridge for up to 24 hours.

Video

Notes

If you don't have a food processor, you can use a hand mixer to make the dressing. You can also mash the avocado with a couple of forks, and then stir all the other ingredients into it until smooth, about 3 to 4 minutes.

We sometimes used pickled jalapenos in place of the fresh. These are nacho-style peppers and are delicious. We usually do about 3 tablespoon of chopped pickled peppers. This will be less spicy than fresh peppers.

The dressing is wonderful on salads and sandwiches, too. It can be kept in an air-tight container in the fridge for up to 1 week.

If your slaw mix has a bag of coleslaw dressing, save it for another use (or give it to the neighbors).

If using fresh cabbage, core the center, and then cut into thin slices. Place in a colander and sprinkle salt all over the cabbage. Let rest (in the sink) for 20 to 30 minutes. Rinse the salt off, and then dry the cabbage with a paper towel.

If not serving the mixed slaw immediately, cover and place in the fridge for up to 24 hours. Just before serving, add another teaspoon of lime juice and toss. Let sit at room temp for about 30 minutes.

Nutrition

Deep-Dish Pizza with Sausage and Spinach

February 28, 2021 by Kris Longwell 7 Comments

This deep-dish pizza is so easy to prepare, and the flavor profile is off-the-charts good!

Using your cast-iron skillet makes preparing this dish a snap. You can make the Easy Pizza Dough ahead of time and even the various filling ingredients, too. Plus, this recipe is very easily adaptable to your tastes. And it’s so much fun to prepare and serve!

A deep dish pizza with sausage and broccoli rabe in a cast iron skillet with a slice cut out sitting next to it on a white plate. — Deep Dish Italian Sausage and Broccoli Rabe Pizza

How To Make Deep-Dish Pizza with Sausage and Spinach

Okay, folks, we need to be upfront here. We are crazy for Chicago-Style Deep Dish Pizza, and our recipe is truly a knock-out (at least we think so!).

This particular deep-dish is not in the Chicago-style, but it’s still deep, and it’s so easy, and it’s perfect for a quick weeknight dinner, or to serve for the big game or at a party.

Before you make the filling for this amazing pizza, we strongly recommend you prepare the Easy Pizza Dough. It really does make a BIG difference in the final taste and texture of the pizza, and as the title suggests, it truly is easy to make. Just give yourself a couple of hours (mostly for allowing the dough to rise).

Now, let’s get started with the incredible filling.

The beauty of this pizza is that everything can be prepared in your cast-iron skillet. We recommend a 10-inch skillet, but a 12-inch would work, too; you’ll just need to roll the dough out a little wider (see NOTES for more detail on this).

EXPERT TIP: After sautéing the onion and garlic in a little oil, you’ll need to add the sausage. Sometimes we use Sweet Italian Sausage, sometimes Hot, or sometimes a combination of both! You’ll need just over a pound of sausage, which is typically 5 links. Use a knife to cut away the casings and crumble the meat into the skillet. After the meat has cooked, use a large spoon to remove any rendered grease from the pan. The grease will make the dough soggy if you don’t remove it.

Next, we add 10 oz. of chopped frozen spinach that has been thawed and squeezed to remove excess water, 1 cup of sun-dried tomatoes in oil that has been drained, plus some red pepper flakes, red wine vinegar, and salt.

A Deeply Flavorful Filling

Once you have mixed the spinach, tomatoes, vinegar, and seasonings into the cooked sausage, you’ll want to cook it for a couple of minutes.

Next, remove from heat and stir in ½-cup of smoked cheddar.

EXPERT TIP: Smoked cheddar does not have as strong a smoky taste as smoked gouda or smoked mozzarella and is a wonderful match against the sausage and spinach. Stirring just ½ a cup into the filling acts as a binder. Smoked cheddar can be found in the gourmet cheese section of most well-stocked supermarkets. If you can’t find smoked cheddar, go with a good-quality sharp cheddar, or just substitute 100% with quality mozzarella. We’ll use more of the smoked cheddar (along with mozzarella) for the topping.

Placing the Pizza Dough in the Skillet

Now, things are really getting fun, folks. It’s time to bring in the Easy Pizza Dough! Carefully transfer the filling from the skillet into a large bowl and use a paper towel to wipe the inside of the skillet clean. Add a couple of teaspoons of olive oil along with a couple of teaspoons of cornmeal to the bottom of the pan. This will make removing the cooked pizza from the pan a snap!

If using a 10-inch skillet, you’ll want to roll the dough out to about a 12 to 13-inch diameter. If using a 12-inch skillet, the dough should be about 14 to 15 inches wide.

EXPERT TIP: To make transferring the dough from your counter to the skillet easier, simply fold the dough in half to form a semi-circle. Then fold it over one more time to make it a quarter circle. This allows you to easily pick the dough up and place it in the skillet, and then gently unfold it.

Once the dough is in place, all you have to do is press the sides and bottoms into the inside of the skillet.

If there is any excess dough that is hanging over the sides of the pan, just use a knife or scissors to cut it away.

Once the dough is in place, carefully transfer the filling over the top and spread it out.

We love using a combination of mozzarella cheese and more of the smoked cheddar for the topping.

If desired, sprinkle some dried herbs such as oregano or basil over the top of the cheese before baking.

When To Serve Deep-Dish Pizza with Sausage and Spinach

We can honestly say this pizza is always a huge hit every time we serve it to friends and family.

It’s great for entertaining, but we love whipping one up for a quiet weeknight meal, too! Besides, who doesn’t love leftover pizza the next day for breakfast?

Just look how beautiful the presentation is for this epic (but easy) pizza!

This pizza is really open to adaptation to your favorite filling ingredients.

We’ve done this pizza but substituted seasoned ground beef for the sausage and used a combination of mild cheddar and mozzarella for the cheese, and substituted sautéd mushrooms for the spinach. Amazing!

EXPERT TIP: This recipe has about an equal ratio of sausage to spinach. If you prefer not as much spinach, simply use half of the package and save the leftover for another use. Be sure to allow the pizza to rest for about 10 minutes before slicing it. This allows the juices to settle and makes slicing easier.

We love all kinds of pizza, and this is honestly one of our all-time favorites.

It’s a little different but in such a wonderfully addictive way.

Trust us…with just one bite, you’ll want to make this deep-dish pizza over and over again!

Ready to make the best (and easiest) deep-dish pizza in town? Go for it!

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

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

Print Recipe

5 from 1 vote

Deep-Dish Pizza with Sausage and Spinach

Deep-Dish Pizza with Sausage and Spinach is amazing in so many ways. The flavors here are bold and go together perfectly. We just love smoked cheddar, and it adds such depth here that is really unique, but in such a good way! And the Easy Pizza Dough puts it over the top!

Prep Time15

Cook Time32

Preparing the Easy Pizza Dough1 15

Total Time2 2

Course: Appetizer or Entree, Pizza

Cuisine: American / Italian

Servings: people

Calories: 369kcal

Author: Kris Longwell

Equipment

Cast-iron skillet, 10 or 12 inches in diamter

Ingredients

Do Ahead - Make the Pizza Dough

pizza dough enough for a 12-inch pizza

Make the Pizza

4 teaspoon olive oil divided
1 cup onion chopped
1 tablespoon garlic minced
1 lb Italian sausage hot or sweet, casings removed
10 oz spinach chopped, frozen, thawed and liquid squeezed out
½ cup sun-dried tomatoes in oil drained and chopped
2 teaspoon red wine vinegar
½ teaspoon crushed red pepper or more, to taste
½ teaspoon Kosher salt
1½ cups Cheddar cheese smoked, shredded, divided
2 teaspoon yellow corneal
1 cup mozzarella cheese shredded

Instructions

Prepare the pizza dough if making from scratch (recommended)
pizza dough
Preheat oven to 450°F.
In a large cast-iron skillet, heat 2 teaspoons olive oil over medium-high heat.
4 teaspoon olive oil
Add the onion and sauté until soft, about 4 to 5 minutes. Add the garlic and cook for another 30 seconds.
1 cup onion, 1 tablespoon garlic
Add the sausage and cook until browned and crumbly, approximately 7 to 8 minutes. Turn off the heat and tilt the skillet, and spoon out most of the rendered grease.
1 lb Italian sausage
Turn the heat back to medium, and stir in the spinach, sun-dried tomatoes, vinegar, red pepper flakes, and salt. Cook for 2 minutes, stirring to fully mix.
10 oz spinach, ½ cup sun-dried tomatoes in oil, 2 teaspoon red wine vinegar, ½ teaspoon crushed red pepper, ½ teaspoon Kosher salt
Remove from heat and then stir in ½ cup of the smoked cheddar. Transfer the filling to a bowl and then wipe out the cast-iron skillet with a paper towel.
1½ cups Cheddar cheese
Brush the bottom of the cast-iron skillet with 2 teaspoons of olive oil and sprinkle with cornmeal.
2 teaspoon yellow corneal
On a lightly floured counter, roll the dough into a 12 to 13-inch circle (if using a 10-inch skillet. (Roll out to 13 - 15 inches if using a 12-inch skillet).
Fold the dough in half, and then fold it over again to create a quarter circle. Transfer to the skillet and gently unfold, pressing the dough to the bottom and sides of the skillet.
Add the sausage mixture over the dough and then sprinkle over the top the remaining 1 cup of cheddar and all of the mozzarella.
1 cup mozzarella cheese
Bake until golden brown, approximately 17 minutes. Tent with foil after about 12 minutes if browning too much on top.
Let stand for 10 minutes before slicing and serving.

Video

Notes

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

We strongly recommend making the easy pizza dough if you have the time. If not, check with your local pizza joint or Italian restaurant; they often will sell made-from-scratch pizza dough to you. Fresh dough from the supermarket is fine, too. We don't recommend packaged (canned) pizza dough.

If using a 10-inch skillet, you'll want to roll the dough out to about a 12 to 13-inch diameter. If using a 12-inch skillet, the dough should be about 14 to 15 inches wide.

The ratio of sausage to spinach for this recipe is about 50/50. If you prefer less spinach, just go with half the package and save the rest for another use. If you prefer less sausage, then just go with the meat from 2 to 3 links.

Be sure to squeeze excess liquid from the thawed spinach! If using fresh spinach, remove the stems from a couple of bunches and then blanch in boiling water until wilted, about 4 to 5 minutes. Drain and then chop.

The pizza is wonderful the next day (and the following). Simply reheat in an oven preheated to 350°F for about 15 to 20 minutes, or until heated through.

Nutrition

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

Easy Pizza Dough

February 28, 2021 by Kris Longwell 2 Comments

What makes a great pizza? Well, a top-notch dough is a good place to start.

Who doesn’t love pizza, right? Well, when you can make pizza from scratch at home, it’s even better! This dough is not hard to prepare and is perfect for your favorite toppings, or try with our Deep-Dish Sausage and Spinach Pizza or BBQ Chicken Pizza! Give yourself a couple of hours to make this quick pizza dough, and you’ll be set! (Most of that time is just allowing the dough to rise).

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

How To Make Pizza Dough

The type of dough you need for your homemade pizza often depends on the type of pizza you want to make.

For a thin crust, such as our Soppressata, Mushroom and Black Olive Pizza, we love making a great Semolina Pizza Dough. For a buttery, extra-thick crust, check out our Chicago-Style Deep-Dish Pizza!

This particular homemade pizza dough is extremely versatile and is great for a crust that is between thin and thick. It also works wonderfully for our Homemade Stromboli.

The Ingredients You Will Need

As mentioned, there are only a handful of pantry-ready ingredients in this pizza dough recipe. All you need is:

Water
Yeast
Sugar
Extra-Virgin Olive Oil
All-Purpose Flour
Cornmeal
Salt

EXPERT TIP: For the yeast, you can use Active Dry Yeast or Instant Yeast (sometimes called Rapid Rise). They will both yield the same delicious result. If using Instant Yeast, your dough may double in less than an hour. No problem if this is the case. To decrease the rise time for Active Dry Yeast, add 1½ teaspoon instead of just 1 tsp.

EXPERT TIP: For the water, make sure it’s not scalding hot. It should be in the range of 105°F to 110°F. A quick nuke in the microwave or even hot tap water usually does the trick. The yeast should start to foam while it rests with the sugar in the warm water.

After adding the oil, flour, cornmeal, and salt into the water/yeast mixture, use a wooden spoon to gently mix it all together.

It takes a few minutes for everything to come together, but keep slowly stirring, and it will.

Keep stirring until a loose dough is formed.

Don’t worry if it’s still a little flakey, just use your hands to form a ball from the mixture.

How To Knead Pizza Dough

Now, the fun part: Kneading the pizza dough!

Simply sprinkle your surface with a small amount of flour and place the ball of dough on top of it.

Use the palm of your hands to start pressing into the dough. Fold it over on to itself and keep pressing.

EXPERT TIP: If the dough feels slightly wet, sticky, or tacky, add a teaspoon or two of flour to the dough and continue kneading. This takes a little elbow grease, but as you knead, you’ll notice how the dough becomes smooth and very pliable. This is good and is setting the stage for perfect pizza dough!

Other Techniques for Making Easy Pizza Dough

Stand Mixer Pizza Dough: In the bowl of your stand mixer, add the warm water, yeast, and sugar and let rest for 5 minutes. Add the paddle attachment, and mix in the oil, flour, cornmeal, and salt until well incorporated. Switch to the dough attachment and mix on medium for about 5 to 6 minutes.

Bread Machine Pizza Dough: In this order, add the water (no need to heat), oil, flour, cornmeal, sugar, salt, and yeast. Press the DOUGH setting and then START. The dough will proof and rise in the machine, so once it’s done, you’re ready to make pizza.

EXPERT TIP: If hand-kneading or mixer-kneading, you’ll now need the dough to rise. Use your hands to form the kneaded dough into a smooth ball and place it in a large oiled bowl. Turn to coat, cover with plastic wrap, and then place in a non-drafty, warm (but not too warm!) area for 60 to 90 minutes, or until doubled in size. Check your stove, many have a Proof Setting that creates the perfect environment for allowing the dough to rise.

Once the dough has roughly doubled in size, you are ready to make pizza!

You may be asking: Can you freeze pizza dough? The answer is: Yes! Just let the dough thaw completely and then use according to your pizza recipe! We don’t recommend freezing the dough for more than 2 months, however.

This dough is easy to prepare and honestly makes the most flavorful, chewy, delicious pizza crust.

Ready to make the best pizza dough recipe in town? Go for it!

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

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

Print Recipe

5 from 1 vote

Easy Pizza Dough

Easy Pizza Dough is just that: easy. But it also is super flavorful, and makes the perfect crust for most of your favorite pizza toppings. All you need are a couple of hours, and you'll have a pizza crust that will rival your favorite pizza joint!

Prep Time10

Mixing and Proofing Time1 6

Total Time1 16

Course: Appetizer or Entree

Cuisine: American / Italian

Servings:

Calories: 198kcal

Author: Kris Longwell

Ingredients

¾ cup water warmed, 105° to 110°F
1 teaspoon active dry yeast or rapid rise
½ teaspoon sugar
¼ cup extra-virgin olive oil
2 cups all-purpose flour plus more for dusting and adding to dough
¼ cup cornmeal ground, not coarse
½ teaspoon Kosher salt

Instructions

Pour the warm water into a large bowl. Add the yeast and sugar. Allow to rest for 5 minutes, or until slightly foamy.
Add the oil, flour, cornmeal, and salt. Use a wooden spoon to gently mix together until a slightly flakey dough forms. Use your hands to form a dough ball.
On a lightly floured surface, add the dough ball. Use the palm of your hands to knead the dough until smooth and elastic, about 6 minutes. You may need need to add a bit more flour as you are kneading if the dough feels slightly wet, sticky, or tacky. Form the dough into a ball, using your fingers to smooth the ball by gently pressing the sides downwards and under.
Use cooking spray or vegetable oil to grease the inside of a large bowl. Place the dough in the bowl and turn to lightly cover with the oil. Cover with plastic wrap and place in a non-drafty, warm (but not hot!) area for 60 to 90 minutes, or until the dough has doubled in size.
Remove the dough from the bowl and either cover with plastic wrap and place it in the fridge until ready to use, or use it immediately.

Video

Notes

You'll want the water to be warm. Don't use boiling water or even really hot water. Usually, hot water from your kitchen faucet will work. You can also place the water in a microwave-safe measuring cup and nuke for 15-second intervals until you reach a temperature in the range of 105°F to 110°F. An instant-read thermometer makes this easier but isn't 100% necessary. The main thing: Don't let the water be too hot or it will kill the yeast.

You can go with active dry yeast or instant (or rapid rise) yeast. Both will give you the same results. The only difference is the rapid rise will allow the dough to rise more quickly.

Be sure to use fine or medium-fine cornmeal. Don't use coarse cornmeal.

The finished dough freezes beautifully wrapped in plastic wrap or in a freezer baggie for up to 2 months. Let thaw completely before using.

Nutrition

Italian Skillet Scramble

February 25, 2021 by Kris Longwell 2 Comments

Packed with savory Italian sausage, burst cherry tomatoes, and melted mozzarella, this Italian Skillet Scramble is the ultimate hearty breakfast or brunch dish. Fluffy eggs are whisked with fresh basil and cooked to perfection in a single pan, creating a vibrant, flavor-packed meal that is as easy to make as it is satisfying to eat.

A straight-on view of a large skillet with a red base filled with an Italian Skillet Scramble with a wooden spoon inserted into the side of the eggs and a bowl of mixed fruit in the background.

[feast_advanced_jump_to]

🥚 The Ingredients

This recipe relies on a harmonious combination of fresh, high-quality dairy, produce, and rich, comforting staples to deliver bold, classic flavors in every bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Italian Skillet Scramble on a grey-wooden background including fresh eggs, Italian sausage, Mozzarella, cherry tomatoes, shallots, butter, basil, and seasonings.

📝 Ingredient Notes and Substitutions

Italian Sausage: Sweet, mild, or spicy Italian sausage all work wonderfully depending on your heat preference. For a lighter or vegetarian version, feel free to substitute ground turkey sausage, chicken sausage, or plant-based meat crumbles.
Eggs: Farm-fresh, large eggs will give you the richest flavor and most vibrant color, but standard store-bought large eggs work just as well.
Cherry Tomatoes: Sweet cherry or grape tomatoes hold up best and get nice and juicy when cooked. If you’re out of fresh tomatoes, chopped sun-dried tomatoes (blotted of excess oil) make a delicious, rich alternative.
Shallots: Shallots offer a subtle, sweet onion flavor with a gentle hint of garlic. You can easily swap them for finely diced yellow onion, red onion, or scallions.
Mozzarella Cheese: Shredding your own low-moisture mozzarella from a block ensures the smoothest melt without the anti-caking powdery coating found in pre-shredded bags. Provolone, Fontina, or creamy dollops of ricotta also pair amazingly well.
Fresh Basil: Fresh basil provides that signature bright, aromatic flavor. It’s best to stick with fresh rather than dried for this dish, but fresh oregano, parsley, or a swirl of basil pesto make great substitutes.
Butter: Butter adds a rich, creamy finish to the scramble, but extra virgin olive oil or avocado oil can be used instead for sauteing.

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

🔥 Tips and Tricks for the Perfect Skillet Scramble

Cook the Add-ins Separately: Pre-cooking the sausage and sautéing the tomatoes and shallots beforehand is key! It cooks off excess moisture and grease so your scrambled eggs stay fluffy, tender, and never watery.
Low and Slow for the Eggs: Keep your heat on medium-low once the eggs hit the pan. Cooking eggs too quickly on high heat can make them tough, rubbery, and dry.
Whisk Vigorously Just Before Cooking: Whisking your eggs right before pouring them into the hot skillet incorporates air, resulting in lighter, fluffier curds.
Remove from Heat Early: Residual heat in the skillet will continue to cook the eggs even after you turn off the burner. Remove the skillet from direct heat just as the eggs look slightly soft and glossy, then fold in your sausage, veggies, and cheese—this prevents overcooking!
Use a Quality Non-Stick Skillet: A reliable non-stick or well-seasoned cast-iron skillet, paired with a flexible silicone spatula, makes sweeping and folding the eggs effortless without anything sticking to the pan.

👩🏼‍🍳 How To Make Italian Skillet Scramble

A close-up view of crumbled Italian sausage being cooked in a large ceramic skillet with a wooden spoon in the skillet.

Step 1: Cook the sausage in a large skillet over medium heat. Remove (with most of the rendered grease) and set aside.

A close-up view of halved cherry tomatoes being sautéed with chopped shallots in butter in a large ceramic skillet.

Step 2: In the same skillet, sauté the shallots and tomatoes in 2 tablespoon of butter over medium heat. Once softened, remove from the skillet and set aside.

A person using a whisk to combine 12 large eggs with chopped fresh basil, salt, and pepper in a large glass bowl.

Step 3: In a large bowl, whisk the eggs with the basil, salt, and pepper vigorously for a couple of minutes.

A person using a wooden spatula to scrape up scramble eggs that have begun to set in a large ceramic skillet on a gas stove.

Step 4: Melt the rest of the butter in the same skillet over low heat. Pour in the eggs and let them sit for about 1 to 2 minutes. Then begin to move the “set” edge of the egg in the skillet to the center.

A person using a wooden spatula to stir fresh eggs that are being scrambled in a large skillet along with fresh basil on a gas stove.

Step 5: Gently move the eggs around the skillet to help them scramble.

A person adding sautéed cherry tomatoes with shallots into a large skillet holding scrambled eggs, cooked Italian sausage, shredded mozzarella, and fresh basil.

Step 6: Turn off the heat and gently fold in the cooked sausage, tomato/shallots, and mozzarella. Stir until the cheese has melted. Serve at once, garnished with chopped fresh basil.

🍽️ How to Serve

With Crusty Bread: Serve alongside thick slices of toasted ciabatta, rustic country white bread, or warm homemade focaccia. It’s perfect for scooping up the fluffy eggs and melted mozzarella!
Pair with a Light Salad: Balance the rich, savory flavors of the scramble with a simple side salad with a light Dijon vinaigrette.
Add Skillet Potatoes: Serve with a side of crispy breakfast potatoes, diner-style hash browns, or roasted balsamic baby potatoes for a super hearty, filling meal.
Elevate with Extra Toppings: Before serving, drizzle a little balsamic glaze over top, add a pinch of red pepper flakes for a kick of heat, or sprinkle on some freshly grated Parmesan cheese alongside the fresh basil.
Serve Skillet-Style: Bring the hot skillet straight from the stove to the table (set on a heat-safe trivet) for a cozy, rustic, family-style brunch.
Complete the Brunch Spread: Pair this scramble with fresh berries or citrus slices, and enjoy it with a hot cappuccino, an iced espresso, or a weekend Mimosa!

🙋🏽‍♂️ Frequently Asked Questions

Can I make Italian Skillet Scramble ahead of time?

Scrambled eggs are always best served fresh, but you can do all the prep work in advance! Cook the sausage, tomatoes, and shallots ahead of time and store them in the fridge. When you’re ready to eat, simply reheat the add-ins slightly in the pan before pouring in your freshly whisked eggs.

How do I store and reheat leftover Italian Skillet Scramble?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a non-stick skillet over low heat or microwave at 50% power just until hot so the eggs don’t become rubbery.

Is Italian Skillet Scramble gluten-free and keto-friendly?

Yes! This dish is naturally low-carb, keto-friendly, and gluten-free. Just double-check your packaged sausage label to ensure there are no added wheat fillers or sugars.

Can I make this Italian Skillet Scramble dairy-free?

Absolutely. Swap the butter for extra virgin olive oil or avocado oil, and either use your favorite plant-based cheese or omit the cheese entirely—the dish will still be packed with incredible flavor from the sausage and fresh herbs.

A white dinner plate filled with a serving of Italian Skillet Scramble next to two slices of toast with a skillet filled with the eggs in the background.

☀️ More Amazing Egg Recipes

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

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

A close-up view of a large skillet with a red base filled with an Italian Skillet Scramble topped with blistered cherry tomatoes and chopped basil.

Print Recipe

5 from 1 vote

Italian Skillet Scramble

Italian Skillet Scramble is a go-to brunch/breakfast dish in our house. Basic scrambled eggs are transformed into something truly magical. Perfect for a morning feast, but also filling enough for a great dinner!

Prep Time15

Cook Time20

Total Time35

Course: Brunch

Cuisine: American, American / Italian

Servings: people

Calories: 528kcal

Author: Kris Longwell

Equipment

12-inch skillet

Ingredients

8 oz Italian sausage hot or sweet, casings removed
8 tablespoon unsalted butter divided
1 shallot chopped
1 cup grape tomatoes halved
12 large eggs
¼ cup fresh basil chopped
1 teaspoon Kosher salt
½ teaspoon black pepper freshly ground
2 cups mozzarella shredded

Instructions

Heat a large skillet over medium-high heat. Crumble the sausage into the skillet and cook until browned and no longer pink, breaking up the meat with a wooden spoon as you go. Remove the cooked sausage to a bowl and set it aside. Wipe out the skillet with a paper towel.
8 oz Italian sausage
In the same skillet, heat 2 tablespoon butter over medium heat until melted. Add the shallots and cook until soft, about 2 minutes.
8 tablespoon unsalted butter, 1 shallot
Add the cherry tomatoes and cook until beginning to soften, about 2 more minutes. Transfer the mixture to a separate bowl and set aside.
1 cup grape tomatoes
In a large bowl, whisk together the eggs, 2 tbsps of the basil, salt (1 tsp), and black pepper (½ tsp) just until blended, but don't overbeat.
12 large eggs, ¼ cup fresh basil, 1 teaspoon Kosher salt, ½ teaspoon black pepper
Add the remaining butter (6 tbsp) to the same skillet and melt over medium heat.
Pour in the egg mixture and don't stir or disturb them in the pan for 90 seconds, or until the bottom of the eggs is starting to set.
Stir with a spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the center. Repeat until the eggs are just cooked. Don't overcook!
Turn off the heat. Gently fold in the sausage, tomato mixture, and cheese, and stir to incorporate into the eggs.
2 cups mozzarella
Serve at once, sprinkling remaining basil over the top of each helping.

Video

Notes

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

For the Italian sausage, go with whatever your favorite is: hot, sweet, mild, or a combination of them. You can also use regular ground pork and add 1 tablespoon of Italian seasoning and 1 teaspoon of fennel seeds, along with about ¾ teaspoon of salt and ½ teaspoon of pepper.

You may have noticed that in the video, we added the basil after the eggs were cooked. You can add the basil as you are initially whisking the uncooked eggs, or you can add it right towards the end. Just be sure to leave some extra for garnish!

If using dried basil, use 1 tablespoon, and don’t worry about garnishing.

The sausage and shallots/tomatoes can be prepared up to 24 hours in advance.

Although this scramble is best served hot off the stove, we’ve heated it up the next day with a little toast, and it was still fantastic.

Nutrition

Classic Shrimp and Okra Gumbo

February 14, 2021 by Kris Longwell 14 Comments

There is truly something magical about New Orleans Cuisine. The beautiful melding of so many influences and cultures makes for incredible dishes.

Every time we travel to the Big Easy down near the bayou, we fall in love all over again with the city, the people, the culture, the history, and of course, the food! Gumbo is about as classic as it comes, and this dish is quintessential NOLA. And it’s not difficult to prepare!

A white boClassic Shrimp and Okra Gumbo in a white bowl — Classic Shrimp and Okra Gumbo

How To Make Shrimp and Okra Gumbo

Making gumbo from scratch is truly something special.

You need to carve out a few hours to make this iconic dish, and you will be so happy that you did.

How To Make a Dark Roux for Gumbo

A dark roux is important to achieve when making classic gumbo.

All you need is a large, sturdy skillet (i.e., cast iron).

Add ¾ cup vegetable oil with 1 cup of all-purpose flour and whisk continuously for 40 minutes until you have a mixture that is the color of milk chocolate.

Next, come the veggies and the spices.

Be careful when transferring the vegetables into the hot roux; they will immediately release steam.

The smell is incredible.

The hot roux will soften the veggies almost immediately.

At this point, you’ll want to use a wooden spoon instead of a whisk to stir the mixture.

Always be careful, as the vegetables and roux are extremely hot and will burn your skin!

The Key Ingredients for Classic Gumbo

So, a dark roux is critical for making classic gumbo.

Next is a wonderful shellfish stock.

EXPERT TIP: Our deeply flavorful shellfish stock can be made well in advance. In fact, it freezes beautifully, so you can make it even 1 to 2 months in advance! Of course, store-bought seafood stock can be used in this recipe, but we strongly recommend going the extra distance and making the shellfish stock from scratch. It really brings your shrimp and okra gumbo to amazing Cajun culinary heights!

Gumbo filé is not 100% required, but it’s another ingredient that makes the dish taste very authentic.

NOLA is one of our favorite places in the world, and we try to visit there every couple of years. Every time we go, we pick up some Crystal’s hot sauce and Gumbo Filé. But we go through Krystals like crazy, so I often order more bottles online. You can also order the file online, too.

After bringing the roux with the stock mixture to a boil, we simmer for 30 minutes. Next goes in the shrimp and then the okra.

EXPERT TIP: To help reduce the sliminess of the okra, we sauté the okra in a couple of tablespoons of vegetable oil in a large skillet until just lightly browned. It won’t completely remove the stringy slime, but it will crisp the okra up a bit and remove a good amount of the slime.

When To Serve Shrimp and Okra Gumbo

Of course, Mardi Gras is the perfect time to celebrate the beauty of New Orleans, and we always make a big batch of gumbo then.

But this is such wonderful comfort food, we love preparing the gumbo throughout the year.

EXPERT TIP: Gumbo freezes really well. Portion our family-sized amounts in freezer-friendly containers and then thaw completely and gently reheat on the stove until heated through.

Of course, you’ll need a nice batch of Perfectly Steamed Rice for the gumbo.

Along with the perfect steamed rice, we love to serve gumbo with sliced scallions and hot sauce.

Crystal’s is our favorite, but any type of hot sauce will work.

Pour it on, baby!

Other Classic Cajun and New Orleans Dishes To Try

Authentic Jambalaya
Classic Red Beans and Rice
Chicken and Andouille Sausage Gumbo
Classic Dirty Rice
Pan-Seared Pork Chops with Cajun Rice
Cajun Baked Shrimp
Mardi Gras King Cake

But in the meantime, let’s make an amazing batch of this Shrimp and Okra Gumbo!

Ready to make the best gumbo this side of the Big Easy? Go for it!

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

A white bowl filled with shrimp and okra gumbo.

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5 from 2 votes

Shrimp and Okra Gumbo

This Classic Shrimp and Okra Gumbo relies on several key features: a dark roux, a really good shellfish stock, file, and a good Louisiana hot sauce. I've been making this gumbo for a long time, and it is a household favorite without a doubt. A NOLA classic in your own kitchen!! So good!

Prep Time30

Cook Time2

Total Time2 30

Course: Entree

Cuisine: Cajun, New Orleans

Servings: people

Calories: 391kcal

Author: Kris Longwell

Equipment

Large sturdy skillet and pot, such as cast-iron skillet or Dutch oven

Ingredients

¾ cup vegetable oil
1 cup all-purpose flour
1 cup onion chopped
1 cup celery chopped
1 large green bell pepper seeded and chopped
1 poblano pepper seeded and chopped
3 cloves garlic minced
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1 tablespoon Kosher salt
1 teaspoon black pepper
1½ tablespoon filé powder
1 28 oz. can whole tomatoes drained and roughly chopped
¼ cup Worcestershire sauce
¼ cup hot sauce
3 quarts shellfish stock click for full recipe
2 lbs shrimp medium, peeled and deveined
2 tablespoon vegetable oil
3 cups okra sliced
cooked rice
Scallions sliced, for garnish
hot sauce

Instructions

In a large pot (preferably a Dutch oven), heat oil over medium-high heat and slowly whisk in flour. Cook and whisk constantly until a brown roux forms, about 40 minutes.
¾ cup vegetable oil, 1 cup all-purpose flour
Carefully add onion, celery, bell pepper, poblano, garlic, chili powder, paprika, cayenne pepper, salt, black pepper, and filé. Stir until all is mixed and heated through, about 2 minutes.
1 cup onion, 1 cup celery, 1 large green bell pepper, 1 poblano pepper, 3 cloves garlic, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1 tablespoon Kosher salt, 1 teaspoon black pepper, 1½ tablespoon filé powder
Transfer mixture to a stockpot or large Dutch oven. Stir in tomatoes, Worcestershire sauce, hot sauce, and shellfish stock. Stir to combine.
1 28 oz. can whole tomatoes, ¼ cup Worcestershire sauce, ¼ cup hot sauce, 3 quarts shellfish stock
Simmer for 30 minutes.
Add in the shrimp and simmer for 45 minutes. Skim oil as it forms small puddles on the surface.
2 lbs shrimp
Meanwhile, heat 2 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the okra and cook until slightly browned and some of the 'slime' is gone. Set aside.
2 tablespoon vegetable oil, 3 cups okra
Add the cooked okra to the gumbo mixture and simmer for another 15 minutes.
Serve with hot cooked rice and garnish with scallions and plenty of hot sauce at the table.
cooked rice, Scallions, hot sauce

Video

Notes

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

The shellfish stock can be made up to 1 week in advance.

Frozen cut okra is perfectly fine to use in this recipe.

The gumbo is even better the following day.

Nutrition

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

Vegetarian Steamed Dumplings

February 11, 2021 by Kris Longwell Leave a Comment

These non-meat steamed dumplings literally explode with flavor.

Dumplings are one of our most favorite items to order of all time. We love our Pork Dumplings in Peanut Sauce and our Chinese Pot Stickers, too! And these vegetarian dumplings are just as delicious but much healthier! And the Hot and Sweet Dipping Sauce is the perfect accompaniment!

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

How To Make Vegetarian Steamed Dumplings

Dumplings have been around for many, many years. In fact, they’re considered an ancient food. Read more about that here.

Though there are about as many types of dumplings as there are restaurants that serve them, these are straight-forward and can easily be made at home.

Preparing the Vegetarian Filling

The filling for this steamed dumpling recipe is loaded with tons of flavor.

You may be asking what are the steamed dumpling calories. Well, they are definitely lower than meat dumplings or pan-fried, or deep-fried. One serving is usually about 3 to 4 dumplings and is approximately 288 calories, plus another few for the dipping sauce (it’s super low-cal!).

EXPERT TIP: We use our food processor to bring the filling together. We also love using fresh shiitake mushrooms, but you could use other types, too. If using dried mushrooms, be sure to follow package instructions for rehydrating them. And definitely go with firm tofu. Dark soy sauce can be found in the Asian section of many supermarkets, Asian markets, or online. In a pinch, regular soy sauce can be substituted for dark soy sauce. Tamari soy sauce is another suitable substitution.

How To Fold Dumplings

There are various ways to fold up Chinese steamed dumplings. You will commonly see them folded up like a taco and sometimes pleated at the seam.

We love to wrap them up like a little parcel. Simply place a small amount of filling in the center of the dumpling wrapper, then fold up like a taco, then fold the bottom edges into each and seal with your fingers.

EXPERT TIP: Wonton wrappers or dumpling wrappers will both work for this recipe, but we find the dumpling wrappers are a little easier to work with because they are not as thin as wonton wrapper. Dumpling wrappers can be found in Asian markets or online. Be sure to use wet fingers (from water) as you form and seal the dumplings.

How To Steam Dumplings

There are multiple ways to steam dumplings.

We love the ease of using our bamboo steamer that has been placed in our wok with just enough water to submerge the steamer by about ½-inch.

EXPERT TIP: We recommend lining the steamer with a material that will allow the steam to cook the dumplings but not interfere with the process. Banana leaves are our favorite thing to use. They can be found in the frozen section of most Asian markets or purchase online. You can even find them cut into a circular formation that fits perfectly into your bamboo steamer! Other materials to use include corn husks or parchment paper. Don’t use wax paper.

Place the steamer in your wok and add enough water to the wok to just go up to about ¼-inch along the bottom of the steamer.

Now, place the wok on your stove over medium-high heat. We wok ring helps hold the wok in place during the steaming process.

Cover the wok with the lid and steam for 20 minutes. You may need to add a little more water to the wok as you are steaming.

When To Serve Vegetarian Steamed Dumplings

There is just something magical about lifting that lid after the steaming process is complete.

These dumplings are low in calories but through-the-roof in taste and texture.

We often make a big batch of them and then have them for a meal. Of course, they are wonderful as an appetizer for a glorious Chinese dish, such as General Tso’s Chicken or Beef and Broccoli Stir-Fry!

Of course, they make a spectacular party or game-day appetizer when entertaining.

Folks are always amazed that the steamed dumplings can be so deeply flavorful

They make a beautiful and whimsical presentation, too!

And to complete the umami experience, you’ve got to include an amazing dipping sauce.

Make our Hot and Sweet Dipping Sauce, and you will be very happy.

It’s the perfect complement to the delicious and savory dumplings.

Ready to make the best vegetarian steamed dumplings in town? Go for it!

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

An oval white serving platter filled with vegetarian steamed dumplings sprinkled with chopped parsley.

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No ratings yet

Vegetarian Steamed Dumplings

These may be vegetarian, but trust us, there is no shortage of flavor. These are amazing. Make the Hot and Sweet Dipping Sauce for the perfect accompaniment.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer or Entree

Cuisine: Asain

Servings: people

Calories: 288kcal

Author: Kris Longwell

Equipment

Steamer

Ingredients

1 package banana leaves frozen or fresh, parchment paper
1 package dumpling wrappers or wonton wrappers

FOR THE FILLING

2 cups shiitake mushrooms fresh, stems removed, roughly chopped, about 5.5 oz.
1 cup tofu medium-firm, cut into cubes, about 7 oz.
¼ cup vegetable broth
1 tablespoon ginger fresh, minced
3 cloves garlic diced
3 tablespoon soy sauce
1 tablespoon dark soy sauce
2 tablespoon sesame oil
2 scallions thinly sliced, plus extra for garnish
¼ cup cilantro chopped
1 tablespoon coriander ground
¼ teaspoon white pepper
1 teaspoon chili sauce more, for added spice
1 cup Hot and Sweet Dipping Sauce for serving

Instructions

Prepare a bamboo steamer by lining it with banana leaves or parchment paper.
Place all of the filling ingredients in a food processor. Process well to create the consistency of ground meat or bean curd.
Lay several of the dumpling wrappers out on a clean working surface. Have a small dish of water next to the dough.
Place 1 teaspoon of the filling in the center of each wrap.
Using your finger by dipping in the water, generously moisten the periphery of each wrapper. Draw up the two sides of the wrapper and press together, pinching together along the sides. Bring the 2 corners of the bottom of the dumpling together and seal in the center (see the photo in the blog post, or video, for reference).
Place the dumplings in the prepared steamer. Steam over high heat for 20 minutes.
Carefully transfer the steamed dumplings to a platter and sprinkle with extra chopped scallions. Serve immediately with Hot and Sweet Dipping Sauce on the side.

Video

Notes

Banana leaves can be found in most Asian food markets in the frozen section or ordered online. If you can't get banana leaves, then corn husks or parchment paper are fine substitutes.

The banana leaves do impart a nice flavor to the dumplings which is why we love them, but the dumplings will still be delicious without them.

You can use any kind of fresh mushroom. If using dried mushrooms, be sure to follow the package instructions to rehydrate them.

This recipe makes a lot of dumplings, around 50 of them. The recipe can easily be cut in half for fewer dumplings.

The cooked dumplings freeze nicely for up to 1 month. Defrost them and then reheat them in a 350°F oven for 15 to 20 minutes or until heated through.

The dumplings will keep in the fridge in an air-tight container for up to 1 week.

Nutrition

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

Hot and Sweet Dipping Sauce

February 11, 2021 by Kris Longwell Leave a Comment

Everyone loves a good dipping sauce, right? Well, this Asian-inspired dipping sauce is as good as they come.

We love the combination of a little heat matched against a little sweet. The sauce can be made up to 48 hours in advance and can be served warm or at room temperature. It’s the perfect sauce for our Vegetarian Steamed Dumplings, or grilled fish or meat!

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

How To Make Hot and Sweet Dipping Sauce

This sauce couldn’t be easier to prepare.

As mentioned, you make the sauce up to 48 hours in advance of serving.

The Ingredients You Will Need

Nowadays, most (if not all) of the ingredients for this dipping sauce can be found in the Asian-section of most well-stocked supermarkets. If not, you can certainly find them at your favorite Asian food market. Or, you can get them online (see link below):

Now you may be wondering what in the world is fish sauce, and is it fishy tasting? All we can say is it takes many dishes, often Asian-themed, to amazing umami heights. Trust us on this one!

Here are the ingredients for Hot and Sweet Dipping Sauce:

Soy Sauce (reduced-sodium or regular)
Corn Starch
Fish Sauce
Chili Sauce (we love Sambal Oelek)
Green Onions (aka: Scallions)
Lime Juice (Preferably fresh)
Brown Sugar (Light or dark)

How To Slightly Thicken the Sauce

This sauce is excellent because it’s that Asian syrupy texture that is so delicious.

It also allows the sauce to really stick to dumplings after they’ve been dunked into the sauce.

EXPERT TIP: Cornstarch acts as a thickening agent and is used in many types of Asian cuisine, especially Chinese. Simply mix ½ teaspoon of the cornstarch into a small bowl containing a couple of tablespoons of soy sauce. Stir until the cornstarch has dissolved. Once added to the simmering sauce, it will thicken just enough to be the ideal consistency.

After you have brought all of the ingredients to a boil and then a steady simmer in a small saucepan, it’s time to add the soy/cornstarch mixture.

The smell is amazing and classic Asian.

Be careful as you pour the soy mixture into the hot skillet.

Now, all you need to do is simmer the sauce for about 2 to 3 minutes.

Stir the sauce with a wooden spoon. Once the sauce begins to stick to the back of the spoon, it’s ready.

EXPERT TIP: The sauce can be made up to 48 hours in advance. Simply store it in an air-tight container and keep it in the fridge. If you want to serve the sauce warm, then gently reheat in a pan over medium heat on the stove. If not warm, we recommend serving the sauce at room temperature and not chilled. Simply leave the sauce out on the counter for an hour or two before serving.

When To Serve Hot and Sweet Dipping Sauce

This sauce is the perfect accompaniment for our Vegetarian Steamed Dumplings, but it’s also really good with our Asian Fried Shrimp Balls.

It’s also fantastic served with grilled meats or broiled fish…but with dumplings? Oh, man.

Just wait until you dunk that first dumpling into this amazing sauce and take that first bite. Incredible!

Ready to make the best dipping sauce this side of Shanghai? Go for it!

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

A small colorful Asian bowl filled with hot and sweet dipping sauce next to several scallions.

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No ratings yet

Hot and Sweet Dipping Sauce

This Hot and Sweet Dipping Sauce has just enough heat to make it feel good. If you want it extra spicy, add another teaspoon of the chili sauce. If less spice, then go with just ½ teaspoon of the chili sauce. This is a perfect sauce for dumplings, fried shrimp balls, and grilled meats and fish.

Prep Time5

Cook Time6

Total Time11

Course: Condiment

Cuisine: asian

Servings:

Calories: 20kcal

Author: Kris Longwell

Equipment

Small saucepan/skillet

Ingredients

2 tablespoon soy sauce
½ teaspoon corn starch
¼ cup vegetable broth
1 tablespoon fish sauce
1 teaspoon chili sauce of more, for added heat
2 scallions thinly sliced
1 lime squeezed, about 1 tbsp
2 tablespoon brown sugar light or dark

Instructions

Place the soy sauce in a small bowl and stir in the cornstarch until dissolved. Set aside.
In a small saucepan over medium heat, add the remaining ingredients and bring to a boil then reduce the heat so the sauce is simmering.
Transfer the soy/cornstarch mixture into the pan, stirring frequently. Cook until slightly thickened, about 2 more minutes. Serve warm or at room temperature.

Video

Notes

Low-sodium soy sauce is a perfectly good substitute for regular soy sauce.

Fish sauce can be found in the Asian section of many well-stocked supermarkets or definitely at Asian markets. It can also be ordered online (see blog post for the link). The fish sauce adds a wonderful depth to the sauce and we don't recommend skipping, if possible!

The sauce can be made up to 48 hours in advance. If serving warm, reheat gently over medium heat. We don't recommend serving it chilled. Room temp is great, just let it sit out for an hour or two before serving.

Great with dumplings!

Nutrition

Lobster Tail

February 9, 2021 by Kris Longwell 7 Comments

There are few culinary dishes that conjure the kind of excitement that these beautiful crustaceans do.

Nothing spells “special occasion” much more than this. Incredibly simple to prepare and over-the-top in deliciousness. For an unforgettable surf and turf meal, serve them alongside our Filet Mignon with Bordelaise Sauce. Epic and all easy to prepare!

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

How To Cook Lobster Tail

Cooking lobster tails is actually much easier than you might think.

For a beautiful presentation, we remove the meat from the tail, baste them, and then broil until perfectly cooked.

Tips On Buying Lobster Tails

Lobster tails are less expensive than buying a whole lobster, but, you’re still going to spend more than you would on say, a hamburger.

But this is a special occasion, right? Let’s just say any time you have a broiled lobster tail, it’s going to be a special occasion.

EXPERT TIP: When buying lobster tails, make sure you head to a respectable fish market or seafood monger. Coldwater lobster, in our opinion, is always going to be a better choice. They grow more slowly, and their flesh is typically firmer and just more delicious. Of course, coldwater lobster costs a little more, but those extra bucks are so worth it.

Our lobsters came off the coast of Canada. The black spots usually mean they come from cold water areas. This is good.

How To Remove the Lobster Meat

As mentioned, we think removing the bulk of the meat in the tail and placing it on top of the shell not only is impressive in presentation, but it also makes eating the lobster so much easier!

First, get a nice sturdy pair of kitchen shears, and cut through the top of the tail, right down the middle until you reach the small fins at the end of the tail.

Next, pry the tail open and use your hands to pull the meat from the tail out of the cavity.

EXPERT TIP: It may feel like the meat is going to get mangled as you are digging it out. Don’t worry, if the lobster is a quality one, the flesh will stay together. Simply place the piece of meat on top of the tail. When eating the cooked lobster, there is often even more meat that can be found at the very end of the tail that you might have missed initially.

There are several ways to cook lobster tails. Grilling is great, but we think the best way to cook lobster tail is to hit it with high heat under your broiler.

First, you’re going to want to baste the exposed lobster meat with garlic butter with smoked paprika. A few sprinkles of salt and pepper are the finishing touch before going under the broiler.

Liberally brush the butter mixture all over the lobster meat. The paprika will give it a slightly reddish hue, but this is what you want.

How To Make the Best Drawn Butter

Lobster is amazing on its own, no doubt.

But drawn butter with hints of garlic and lemon makes every single bite of the cooked lobster a taste sensation.

EXPERT TIP: Some cooks prefer clarified butter when serving with cooked lobster, others don’t. Clarified butter is butter that has been melted with the tiny solid bits skimmed from the surface. We don’t think this is necessary. We use a garlic press to add a couple of cloves of garlic, along with the juice from half of a lemon. Add ¼ teaspoon of salt, and let simmer until aromatic. Heavenly.

Now, it’s time to cook the lobsters!

Place the prepared lobsters on a baking sheet.

EXPERT TIP: Before you turn your broiler on HIGH, you’ll want to measure (or at least eyeball) the distance from the broiler to where the tops of the lobsters are. You’ll need about 5 to 6 inches between the heating element and the top of the meat on the lobster. For us, this means we place the oven rack on the 2nd to the lowest level. You’ll want to cook the lobsters for about 1 minute per ounce. Our lobsters are 8 ounces, so we cooked them for just under 8 minutes. They are ready once the meat is opaque and very white.

When To Serve Lobster Tails

These lobster tails are a celebration of culinary excellence.

We love serving them for special occasions such as Valentine’s Day, anniversaries, or a birthday dinner feast.

But as you can see, they are so simple to prepare, they are great anytime you’re in the mood for an extra special meal.

We went with ½-pound lobsters from Canada, so they are practically a meal all by themselves.

As mentioned, they are also divine when paired with a steak like our filet mignon, or wagyu chuck short ribs.

A final squirt of fresh lemon is all that’s needed before digging in!

A wonderful crisp white wine, such as a nice Pinot Grigio or Chardonnay pairs beautifully with the lobster tails.

Folks, seek out good-quality lobster tails and treat you and that special person in your life to a meal he/she won’t soon forget.

And that garlic butter sauce? Simply the best.

Ready for the best lobster tails this side of the great state of Maine? Go for it!

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

Two fully cooked lobster tails with meat on top of the lobster tail, all sitting on a platter next to lemon wedges and melted butter.

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5 from 3 votes

Broiled Lobster Tail

Lobster tails are truly a celebration of culinary greatness. They require very little preparation, but the results are beyond delicious and the presentation is gorgeous. Seek out coldwater lobster tails as they are firmer and the most succulent.

Prep Time12

Cook Time15

Total Time27

Course: Entree

Cuisine: American

Servings:

Calories: 215kcal

Author: Kris Longwell

Equipment

Kitchen shears and baking sheet

Ingredients

4 6 oz. lobster tails from coldwater regions, preferably
Kosher salt and black pepper
1 tablespoon parsley fresh, chopped, for garnish

FOR BASTING THE LOBSTER MEAT

2 tablespoon unsalted butter
2 cloves garlic
½ lemon freshly squeezed
½ teaspoon smoked paprika
¼ teaspoon Kosher salt

FOR THE BUTTER DIPPING SAUCE

6 tablespoon unsalted butter
2 cloves garlic
½ lemon freshly squeezed
¼ teaspoon salt

Instructions

Use a pair of kitchen shears to cut down the middle of the back of each tail, until just before you reach the fins at the end of the tail. Use your hands to pry open the shell and pry the meat out of the cavity. Press the opened tail back together and set the meat on top.
Meanwhile, melt the 2 tablespoon of butter in a small saucepan over medium heat. Use a garlic press (or mince the garlic) to add the 2 cloves of garlic to the butter. Simmer until aromatic, about 30 to 60 seconds. Stir in the lemon juice, smoked paprika, and salt. Turn off the heat.
Place the prepared lobsters on a baking sheet. Use a brush to apply the butter mixture all over the tops of the lobster. Sprinkle the meat on each of the lobsters with a little salt and pepper.
Turner your broiler onto HIGH.
Make the dipping sauce by melting the 6 tablespoon unsalted butter in a small saucepan over medium heat. Press the two garlic cloves into the butter and simmer until aromatic, about 30 to 60 seconds. Squeeze in the juice from half of a lemon and stir in the salt. Remove from heat and transfer to serving bowls.
Place the lobsters into the oven so the top of the lobster meat is 5 to 6 inches from the heating element of the broiler. Broil for about 1 minute per 1 ounce of the lobster (example: a 6 oz lobster tail should roast for about 6 minutes).
Remove from oven and carefully transfer each lobster to a dinner plate (or all of them onto a platter) and serve with butter dipping sauce, lemon wedges, and sprinkled with the chopped parsley.

Video

Notes

Fresh lobster is always best, however, you can use frozen lobster tails with no problem. Allow them to thaw in the fridge overnight and then proceed with the recipe as written.

We prefer coldwater lobster from the Northern U.S. or Canada, but Floridian and Caribbean lobsters are delicious, too. Dark spots on the skin usually mean they are from coldwater regions.

The butter basting mixture and the butter dipping sauce can all be made several hours in advance, however, you will need to reheat each of them once they have slightly hardened.

Before you turn your broiler on, place the baking sheet with the prepared lobsters in your oven. The tops of the meat should be 5 to 6 inches from the heating element. You may need to adjust the oven racks to find the optimal spacing.

Be sure to check the very end of the tail before you throw anything away. You'll probably discover another bounty of meat at the very end of the tail, just before the small fins.

Cooked lobster meat can be frozen for up to 1 month.

Nutrition

Wagyu Chuck Short Ribs (Boneless)

February 7, 2021 by Kris Longwell 2 Comments

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

If you love amazing smoked BBQ, then you need to look no further. You’re about to be introduced to beef that has been taken to culinary genius.

We are over-the-moon excited to have partnered with acclaimed chefs Jimmy Schmidt and Brian Recor, the masterminds behind Lucky’s Noble Fire + Smoke, to share with you some of the most amazing beef you will ever try in your life. And you don’t have to do much more than turn on your oven (real low) to prepare these extraordinary Wagyu chuck beef short ribs.

Sadly, like so many businesses, especially in the restaurant industry, Lucky’s fell victim to the unrelenting devastation of Covid-19 and had to close their doors in 2020. Construction was even halted on locations being built in Louisiana, Texas, and Las Vegas. Ever the visionary, Chef Schmidt and his core team are able to still offer their incredible Wagyu beef products to the public. We encourage you to consider not only supporting this innovative business – but also getting your hands on some of the best (if not THE BEST), Wagyu beef in the world.

The Best of the Best

Lucky’s Wagyu beef chuck short ribs are boneless and come primarily from the chuck portion of the steer, but they may include Short Ribs as they extend into the Short Plate Region.

What does this mean? Lucky’s Wagyu Chuck Short Ribs are extremely well marbled with a thinner fat cap than the Short Plate Short Ribs.

Schmidt, a James Beard award-winning chef, ensures the ribs are smoked nice and slow with a secret ancient red spice cure that completes the protein molecule thus trapping in more flavor, more nutrition, and the beautiful red color.

Serve at Home with Ease

Let Chefs Jimmy, Brian, and their esteemed culinary team do all the heavy lifting for you.

Once you place an order for these exceptional ribs, they are flash-frozen and are sent to you via expedited delivery.

You’ll receive 1 to 2 jumbo packages of ribs that are flawlessly vacuum-packed and will be frozen, or partially frozen. Each cut of boneless ribs easily feeds 2 to 4 people.

EXPERT TIP: Once you unpack your ribs, you have several options: Either place the ribs into your freezer to hold until you are ready to cook. No need for further wrapping. Or, you can place the ribs in your fridge to defrost, allowing 24 hours or so to be thawed to cook. Or, for a quicker thaw, you can place the ribs in a large bowl or pot of cold water in your sink at room temperature. It takes about 30 minutes per pound to defrost with this method.

Now, here’s something to remember: You need time to heat these in a very low-temp oven. A lot of time.

We’re talking 12 to 15 hours. But no big deal, right?

Place them in the oven in the morning, and you’ll have the best ribs on the planet that evening.

What Makes These Wagyu Chuck Short Ribs So Special?

It all starts with the Lucky Noble’s Wagyu beef. Unmatched with incredible flavor and marbling. Wagyu, by the way, is higher in Omega fatty acids, which are the good ones! So, there’s that, and then, of course, an ingenious process.

First comes the cure, the secret blend of Lucky’s Famous Red Spices with all the fixings that takes the wonderful Wagyu Beef to the next world of flavor sensation that everyone loves.

Next comes the low and slow hickory wood smoke. The Wagyu cured cuts are hung to expose all surfaces to the subtle scent of the flavorful smoke, for hours and hours. Gently merging the rich flavors of the Red Spice Cure surrounded by wisps of Hickory Smoke.

Finally, and this is where YOU step in…the slow-and-low cooking for 12 to 24 hours that produces rich Umami flavor and silky fork tenderness. By the way,

EXPERT TIP: Be sure to not remove the ribs from the packaging. You can remove the labeling if you prefer, but even that’s not necessary. Once you remove the ribs (still in the package), you’ll see beautiful juice that has collected in the bag and around the ribs. The ribs will be a beautiful bright red color, which comes from the incredible red spice cure.

As mentioned, you’ll see a lot of juice that has collected in the bag during the slow-cooking process.

This is loaded with flavor and we’ll show you how to make an easy (but super delicious) au jus sauce in just a moment.

Hold the ribs (in the package) over a medium-sized bowl, and use a knife to puncture a hole in the wrapper. Allow the juice to empty in the bowl and set aside.

Before you make the quick and easy au jus sauce, you’ll want to keep the ribs warm by placing them on a cutting board and loosely tenting with a piece of foil.

Take note of the beautiful red color of the ribs.

Once you cut open the vacuum-packed bag, just wait for the incredible smokey Wagyu smell to envelop your senses. Heavenly!

How To Make Au Jus

These ribs are simply divine by themselves.

But even perfection can be made better with a little sauce. Right? Bring on the au jus with Wagyu beef drippings. Yes, please!

EXPERT TIP: In a large saucepan, heat ¼ cup of red wine and 1 tablespoon of Worcestershire sauce. Stir in the collected juices and ½ cup of beef stock. Simmer until reduced in half, about 10 minutes.

Ladies and gentlemen, once you slice into the short ribs, you’ll understand our excitement.

Unbelievably tender and juicy.

And just wait for that first bite.

How To Get Lucky’s Noble Wagyu Chuck Short Ribs Delivered To You

Getting these ribs delivered directly to your home couldn’t be easier. Simply click here and place your order.

DISCOUNT FOR OUR READERS: Enter ‘LOON‘ in the Promo Code box and get $10.00 off your order, plus FREE shipping! (Includes Expedited Delivery).

NOTE: Currently, Lucky’s Noble Wagyu Chuck Short Ribs can only be shipped to addresses in the continental United States.

We place a couple of strips of the short ribs over our incredible Mashed Cauliflower with Roasted Garlic and then a drizzle of the au jus sauce over the top. Epic.

Talk about a show-stopper of a ‘special occasion’ meal.

Perfect for a romantic Valentine’s feast. In addition to the mashed cauliflower with roasted garlic, we serve these phenomenal ribs with a lovely red wine, such as Boudreaux or Pinot Noir. For dessert, Chocolate Ganash Mousse Cake is the perfect ending to a unmatched celebration of culinary excellence.

Folks, we wouldn’t steer you wrong with these beef ribs. Get it? Seriously though, with one bite, you’re likely to proclaim: “Holy Cow! That is AMAZING beef!”

Ready to make one of the most unforgettable ‘special occasion’ meals of all time? Go for it!

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

Two slices of Wagyu chuck short ribs that are stacked on top of mashed cauliflower all on a white dinner plate.

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Wagyu Chuck Short Ribs

These ribs are nothing short of incredible. Be sure to plan ahead as they need about 12 hours for low-and-slow cooking. Save the juices to make the au jus!

Prep Time5

Cook Time12

Au jus cooking10

Total Time12 15

Course: Entree

Cuisine: American

Servings:

Calories: 805kcal

Author: Kris Longwell

Equipment

Low-temp oven (165 - 170°F) and a baking sheet

Ingredients

4 lbs boneless short ribs boneless

For the Au Jus

Juice from the cooked short ribs
¼ cup red wine
1 tablespoon Worcestershire sauce
½ cup beef stock

Instructions

Slow-Cook the Boneless Short Ribs

Preheat oven to 165°F or 170°F (some ovens can't hold heat below 170°F).
Place short ribs, still in the package, on a baking sheet. Bake, uninterrupted, for 12 hours.
Remove from oven. Hold the ribs over a medium-sized bowl and puncture the bag in order to allow the juices to flow into the bowl. Set aside.

Make the Au Jus

Take the short ribs from the package and loosely cover with foil while you quickly prepare the au jus.
In a large saucepan, heat the wine and Worcestershire over medium heat and bring to a simmer. Add the reserved short ribs juice and the beef stock. Simmer on medium-high until reduced by nearly in half, about 10 minutes.
Slice the short ribs into 1-inch strips and serve with au jus on the side.

Video

Notes

The ribs need a minimum of 12 hours in the low-temperature oven. However, they can be kept in the low-temp oven for up to 15 hours.

The ribs can be reheated in a 350°F oven for 15 to 20 minutes.

We recommend cutting the cut of meat into 1 to 2-inch slices. We love serving them atop our mashed cauliflower with roasted garlic with the au just sauce drizzled over the top.

See Blog Post for storing the short ribs once delivered.

Nutrition

Mashed Cauliflower with Roasted Garlic

February 5, 2021 by Kris Longwell 2 Comments

If you’re looking for a new side dish with a trusted, nutritional vegetable we all love (cauliflower!) that happens to be delicious, then you’re at the right place!

This cauliflower dish is incredibly loaded with flavor and it’s very similar to mashed potatoes, without the starch. Although it is a lot like mashed spuds, it still has its own unique and wonderful taste. This is wonderful served with Honey Bourbon Baked Ham!

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

How To Make Mashed Cauliflower with Roasted Garlic

This dish is really surprisingly easy to put together.

There is just a little prep work and then the rest is a snap.

How To Roast Garlic

Roasting garlic has to be one of the simplest culinary creations of all time.

As the head of garlic gently roasts in a 350°F oven, the cloves are transformed into a buttery, milder garlic smear that is incredible.

EXPERT TIP: All you need to do is very carefully cut away the top of a head of garlic. Don’t worry if you don’t cut the tops off of every single clove. And don’t worry if some, or even most, of the cloves fall off. Place them all in a square piece of foil, squirt a little olive oil over them, wrap it up, and bake in the oven at 350°F for 1 hour.

How To Cut Up a Head of Cauliflower

Cutting up a head of cauliflower is very similar to cutting up a head of broccoli. By the way, cauliflower is loaded with nutritional value…read more about that here.

Very carefully, and slowly, cut away the core with a nice sharp, large knife.

IMPORTANT NOTE: ALWAYS keep the blade of the knife pointing away from your hand(s). You can also cut the cauliflower down the middle, and then start cutting away the core. Then, use your hands, or the help of your knife, to cut the cauliflower into small to medium-sized florets.

Now, it’s time to steam the cut cauliflower.

We love using our bamboo steamer, but any method you have for steaming will work perfectly.

You can even steam them in a pot with a small rack at the bottom and about 1 cup of water. Cover and steam over medium heat for about 20 to 25 minutes, or until soft.

Building Layers of Flavor

For ease, we place the steamed cauliflower into our large food processor. But you can also mash the mixture in a mixer, with a hand mixer, or even a wooden spoon and a good amount of elbow grease.

After the garlic has cooled enough for you to handle, use your fingers to squeeze the roasted garlic from the skins onto the steamed cauliflower.

EXPER TIP: The roasted garlic taste is not overpowering, however, if you make the mashed cauliflower a couple of days in advance, we do find that the garlic taste becomes a little more pronounced as it sits in the fridge.

Next, come the unsalted butter and the Parmesan cheese.

Then the broth. We use vegetable broth, but you could use chicken broth if you prefer. We find ¾ cup of broth makes the perfect consistency of the mashed cauliflower. But, pour some in, mash or purée, and then test consistency. Depending on how thin, or thick, you like your mash, will depend on how much broth you add.

Our Mashed Cauliflower with Roasted Garlic is great for the Keto diet. To make the dish vegan, simply use almond butter in place of the butter and Parmesan cheese.

When To Serve Mashed Cauliflower with Roasted Garlic

You can serve this dish as a substitute for any time you would be serving mashed potatoes.

It’s perfect for feasts, such as Thanksgiving, but it’s also so simple to prepare, it makes a wonderful side dish for a busy weeknight meal. Another amazing dish starring this versatile vegetable is our Roasted Butter Cauliflower.

It also makes a wonderful complement to luxurious dishes such as Wagyu Smoked Beef Short Ribs (recipe to come). Just make a bed of the cauliflower on the plate, and then place the ribs over the top. Sublime.

No matter how you serve it, folks will be going back for more and more, it’s really that delicious.

This dish is unique and beautiful in presentation.

But more than anything, it’s just so flavorful and goes with many main dishes.

Aren’t you craving a bite right now?

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

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

A white bowl filled with mashed cauliflower and roasted garlic with a pad of butter melting on top, all sitting next to a blue napkin and gold spoon.

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Mashed Cauliflower with Roasted Garlic

Mashed Cauliflower with Roasted Garlic is absolutely incredible. Serve this and your guests will swear that it's the best mashed potatoes they've ever had! So good!

Prep Time10

Cook Time1 20

Total Time1 30

Course: Side Dish

Cuisine: American

Servings: people

Calories: 210kcal

Author: Kris Longwell

Equipment

Steamer

Ingredients

1 head garlic cut the end off
1 tablespoon olive oil
2 heads cauliflower cored and cut into medium florets, about 8 cups
4 tablespoon unsalted butter ½ stick
¾ cup vegetable broth or chicken broth/stock
1 cup Parmesan cheese grated
1 tablespoon Kosher salt
1 teaspoon black pepper ground
¼ teaspoon cayenne optional
1 tablespoon chives chopped, for garnish

Instructions

Make the Roasted Garlic

Preheat oven to 350°F.
Place cut garlic in foil and drizzle oil over the top. Wrap completely in foil and place in the preheated oven. Cook for 1 hour. Let cool enough to handle (can be made 1 day in advance).

Make the Mashed Cauliflower

Steam the chopped cauliflower for about 20 to 25 minutes, until very soft.
Place the steamed cauliflower into a large food processor or mixer. Squeeze the garlic from the skins onto the cauliflower. Add the butter, Parmesan cheese, broth, cayenne (if using), salt, and pepper. Puree, or mix, until very smooth, about 15 to 25 seconds.
Add the puréed cauliflower to the serving dish and garnish with a slice of butter and chopped chives.

Video

Notes

The roasted garlic can be made up to 2 days in advance. Squeeze the roasted garlic from the skins of each clove and place in an air-tight container and keep in the fridge until ready to use.

You can use bagged pre-cut cauliflower found in the produce section. We don't recommend frozen cauliflower because the texture will be a little too soupy, but the taste will still be good, just we feel the texture won't be right.

You'll need about 8 to 10 cups of florets, this usually comes from 2 medium-sized heads of cauliflower.

The mashed cauliflower can be made up to 1 day in advance, and then gently reheated on the stove over medium-low heat. We have found that when made in advance, or when reheating leftovers, the roasted garlic taste becomes somewhat more pronounced.

To make this completely vegan, use almond butter in place of the butter and Parmesan cheese.

Nutrition

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

Incredible Baked Clam Dip

February 3, 2021 by Kris Longwell 29 Comments

This warm appetizer is such a delicious dish to serve and is always a big hit.

Old-fashioned clam dip is wonderful when served for parties or special occasions. It’s always such a crowd-pleasing appetizer and one of the first things to go when served. And it’s so easy to prepare and can be made in advance of baking!

How To Make Baked Clam Dip

This is one of those party dips that is huge on taste and texture, but so simple to prepare.

We love serving it piping hot with lightly toasted baguette slices and cut veggies, such as celery.

The Ingredients You Will Need

We start by sautéing some veggies.

Chopped onion, red bell peppers, and celery add a depth of flavor, as well as beautiful color.

Sauté until just soft and translucent, about 5 to 8 minutes.

What Clams Are Best for Baked Clam Dip?

You definitely don’t need to break the bank when selecting the clams for this dish.

We’ve tried a wide variety, from fresh to canned, from expensive to affordable. Go with the canned variety at the supermarket, and you’ll be in good shape.

EXPERT TIP: You can find canned clams in the same area that you find canned tuna fish in your local market. We go with three 6.5-oz cans, and be sure to transfer the clams along with the juice to the pan.

Freshly squeezed lemon juice (about 2 tablespoons) and 1 tablespoon of your favorite hot sauce round out the flavors.

Don’t worry, the hot sauce does not make the dip spicy at all. The hot sauce and lemon juice add a little acid and just a ‘zip’ to match perfectly against the clams.

EXPERT TIP: For the bread crumbs, we love the texture of Panko bread crumbs, which are a little more substantial than standard breadcrumbs. We even love using Italian-style Panko bread crumbs. But whatever your favorite types of breadcrumbs will work just fine. You’ll need 2 cups of them. Just mix them right into the skillet with the clams and vegetables. The addition of ¼ cup of grated Parmesan mixed into the party is optional, but delicious!

When and How to Serve

There is just something extra enticing (and a little nostalgic) about this dish. Baking clams is a tried and true method for preparing this delicious shellfish.

It’s perfect for game day snacking or an appetizer before a wonderful dinner party. But, guests always comment that the dip is really delicious, and it’s not fishy tasting AT ALL!

EXPERT TIP: You can easily prepare the baked clam dip in advance. Do all the steps right up to placing it in the oven to bake. We love to slice a couple of baguettes and then toast them with a little butter or olive oil brushed on the tops. If serving to guests, we suggest also including cut vegetables, such as celery or bell pepper strips, which are great for scooping. Buttery crackers are wonderful, too.

This dip is the quintessential party dip. We had one guest tell us that the taste is like the topping of baked clams. We 100% agree!

Speaking of baked clams, if you love this recipe, you’ll most likely love our incredible Baked Clams!

But in the meantime, you really should whip up a batch of this appetizer.

Ready to make the best clam dip recipe in the world? Go for it!

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

A hand using a slice of toasted baguette to scoop up a helping of baked clam dip.

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5 from 4 votes

Baked Clam Dip

This incredible baked clam dip is like dipping into a giant baked clam with all the yummy toppings. Buttery with veggies, clams, with a hint of citrus and hot sauce. So good.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer

Cuisine: American

Servings: people

Calories: 159kcal

Author: Kris Longwell

Equipment

8"x10" baking dish

Ingredients

6 tablespoon unsalted butter ¾ stick
1 cup onion chopped
1 red bell pepper seeded and chopped
1 cup celery chopped
2 cloves garlic minced
1 whole lemon juiced, about 2 tbsps
3 6.5 oz. cans clams chopped, with juice
1 tablespoon hot sauce ie, Tobasco of Krytsals
½ teaspoon Kosher salt
2 cups bread crumbs Italian-style Panko crumbs are great!
¼ cup Parmesan cheese grated, optional

Instructions

Preheat oven to 350°F.
Melt butter in a large skillet over medium-high heat. Add onion, pepper, celery, and garlic. Cook until tender, about 10 minutes
6 tablespoon unsalted butter, 1 cup onion, 1 red bell pepper, 1 cup celery, 2 cloves garlic
Add lemon juice, clams (with juice), hot sauce, and salt
1 whole lemon, 3 6.5 oz. cans clams, 1 tablespoon hot sauce, ½ teaspoon Kosher salt
Take off the heat and add the bread crumbs and Parmesan cheese (if using)¼
2 cups bread crumbs, ¼ cup Parmesan cheese
Put into a greased medium-sized casserole dish (8"x11" works well).
Bake for 25 minutes.
Remove from the oven and turn on the broiler
Add the dish back in and broil for about 3 minutes...until lightly browned on top (keep an eye on this...will brown quickly).
Serve with warm bread slices or crackers.

Video

Notes

No need to get expensive clams for this dip. Canned clams (with juice) can be found in the area of your supermarket where canned tuna fish is sold. You'll need three 6.5 oz cans (don't drain!).

The tablespoon of hot sauce does not add much spice to the dish. Just a little zest.

We often add ¼ cup of grated Parmesan cheese when we stir in the bread crumbs. Not 100% necessary, but really delicious!

We love using Italian-style Panko bread crumbs, but any type will work just fine. You'll need a total of 2 cups.

The dip can be made up to 24 hours in advance before baking. Keep in the fridge, covered with plastic wrap or foil.

Be careful when placing the cooked dip under the broiler to slightly brown the top. Broilers vary, so keep an eye on the dish and be sure it doesn't get too browned or burned.

We serve the dip with pieces of warmed bruschetta or sliced baguettes that we have toasted with a little olive oil or butter. It's also great with Town House crackers and cut veggies.

The cooked dip will keep in the fridge for up to 1 week.

Nutrition

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

Beef Bourguignon

January 31, 2021 by Kris Longwell 16 Comments

There is nothing much better than French cuisine. And homemade French food? Très Magnifique!

Slow-cooking the beef in red wine is incredible. No need to splurge on an expensive piece of beef…the slow-cooking ensures a cut such as beef chuck will be fork tender. It’s just so classic French cuisine, and so very good. Go for it. Tres bon!

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

How To Make Authentic Beef Bourguignon

It may seem daunting to try and make such a classic French dish at home.

But trust us, this recipe is foolproof and the results are spectacular!

Choosing the Right Beef

After you’ve cooked up your bacon, it’s time to sear the beef.

You DO NOT need to buy an expensive cut of beef for this dish. We recommend going with a chuck roast. Cut away the fat and cut into 1-inch pieces.

EXPERT TIP: After you’ve cooked the bacon, just toss the beef pieces that have been seasoned with salt and pepper into the pot with the grease from the bacon that has rendered. Building the flavor profile has begun!

Now, it’s time to cook the vegetables.

Carrots and onions are classic veggies in authentic beef bourguignon.

Gently simmer them until they are nice and tender.

How To Flambé

This next step is not 100% necessary, but the depth of flavor that it adds is wonderful.

EXPERT TIP: When you add the cognac to the pot, be sure to stand back because it may ignite. If it doesn’t, you’ll need to very carefully light the liquid, preferably with a long match stick. This technique is called flambé and cooks off the alcohol, but flavor the sauce deeply.

Remember…stand back when lighting the Cognac!

Choosing the Right Wine

You really can’t go wrong when choosing a wine for beef bourguignon.

However, we highly recommend going with a beautiful French wine.

Our favorite is a French Burgundy, or Bourdeaux, or Cotes du Rhone.

At this point, it’s time to cover the pot with a tight-fitting lid and place it in your oven that has been preheated to 300°F.

Slow-cooking for 3 hours will make the beef melt in your mouth tender and allow the ingredients to meld into pure French culinary perfection.

EXPERT TIP: We use good ole white button mushrooms for the dish. All the components of this dish are best when they are kind of chunky. For the mushrooms, you can slice them, quarter them, or leave them whole before sautéing them.

A French Technique For Thickening

So, now it’s time to slightly thicken the sauce.

We love using a tried and true French technique which is called Buerre Manié.

EXPERT TIP: In a small bowl, add 2 tablespoons of softened butter and then 3 tablespoons of all-purpose flour. Use a fork to work the flour into the butter. Keep working it, and eventually, a large spoon may help, too. Once it’s fully mixed, add it to the beef bourguignon.

Beef bourguignon is wonderful by itself, but we love it served with buttered egg noodles.

To make buttered noodles, simply boil extra-wide egg noodles in a pot of salted water.

Toss in a bowl with 3 tablespoon of butter and a good pinch of salt.

When to Serve Beef Bourguignon

This dish is truly a show-stopper.

It makes enough to feed at least 8 to 10 hungry folks.

Make it and freeze some for future meals, or have an incredible French dinner party with friends and family.

Another amazing French classic is our Coq au Vin.

But in the meantime, you’ve just got to make this beef French classic dish.

The depth of flavor is phenomenal.

The beef is so tender it literally melts in your mouth.

And it’s classic French cuisine. In our books, just the best.

Ready to make one of the most comforting and satisfying French dishes this side of Paris? Go for it!

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

A white bowl filled with beef bourguignon and buttered egg noodles.

Print Recipe

5 from 1 vote

Beef Bourguignon

This beef bourguignon is the real deal. Brings beef stew to heights you can only imagine. Make this and you will be so happy. So incredibly delicious. Tres bon!

Prep Time20

Cook Time3

Total Time3 20

Course: French

Cuisine: French

Servings: people

Calories: 749kcal

Author: Kris Longwell

Equipment

Dutch oven, or large sturdy pot or skillet.

Ingredients

1 tablespoon olive oil
8 oz applewood smoked bacon or salt pork, diced
2½ lbs beef chuck or sirloin, cut into 1-inch pieces
Kosher salt and ground black pepper
3 large carrots about 3 large carrots, cut into 1-inch pieces
2 yellow onions sliced, and roughly chopped
2 cloves garlic minced
½ cup Cognac
1 bottle red wine dry, such as Cote du Rhone or Pinot Noir
2 cups beef stock
1 tablespoon tomato paste
1 teaspoon thyme fresh
4 tablespoon unsalted butter room temp, divided
3 tablespoon all-purpose flour
1 cup pearl onions
1 lb mushrooms fresh, sliced

Instructions

Preheat oven to 300F.
Heat the olive oil in a Dutch oven over medium-high heat.
Add the bacon and cook for about 12 minutes, stirring often, until bacon becomes browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef with paper towels (this helps the beef brown in the skillet). Sprinkle the beef with salt and pepper.
In batches, in single layers, sear the beef in the hot oil for about 4 to 5 minutes, turning and browning on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Add the carrots and onions to the pot and cook for about 12 minutes, stirring often, until the onions have caramelized a bit. Add the garlic and cook for another minute.
Add the Cognac, stand back, and ignite with a match to burn off the alcohol (be careful!).
Place the meat and the bacon back into the pot with the juices.
Add the bottle of wine plus enough beef stock to cover the meat. Add the tomato paste, thyme, 2 tsps salt, and 1 teaspoon pepper. Bring to a simmer, cover the pot with a tight-fitting lid, and place in the oven for about 3 hours.
Meanwhile, sauté the mushrooms in 2 tablespoons of butter for 10 minutes until nice and browned.
Make a beurre manie by combining 2 tablespoons of the butter and the flour with a fork and then stir into the stew.
Add the onions and cooked mushrooms to the stew. Simmer the stew for 15 minutes
Serve with egg noodles, rice, or mashed potatoes...garnished with a little parsley.

Video

Notes

No need to buy an expensive piece of beef. We go with a 2 to 3 lb chuck roast and it becomes extremely tender. Cut away in excess fat before searing.

We recommed a nice French wine such as a Burgendy, Bourdeaux, or Cotes du Rhone.

The stew will keep in the fridge in an air-tight container with lid for up to 1 week and freezes beautifully for up to 2 months.

Nutrition

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

Italian Stuffed Shells

January 29, 2021 by The Loon 17 Comments

This is Italian comfort food at its best. No doubt about it.

We love this dish so much. Literally exploding with flavor and they come together and are on the table in about an hour! And going with chicken for the protein is healthier but still off-the-charts delicious. Perfect for weeknights, but also a wonderful dinner party dish, too. The homemade marinara puts it over the top and can be made well in advance.

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

How To Make Italian Stuffed Shells

We just can’t rave enough about this stuffed shells recipe.

Loaded with flavor and honestly so easy to prepare.

The Ingredients You Will Need

The components of this pasta dish are simple and straightforward.

There are so many different types of pasta, but we love large shells because they actually become the vessel for the sauce and cheese! We think chicken stuffed shells are so delicious, and healthier, too, but you could certainly go with pork. and have great flavor.

EXPERT TIP: Chicken Italian sausage can be often be found fresh in the meat department of many well-stocked supermarkets or from your local butcher. Make sure the chicken is uncooked (not cured, or cooked). If going with chicken or pork, simply use a knife to cut a strip down the side of the sausage link, and then remove the casing with your fingers and crumble the meat into your skillet.

Fresh herbs deeply round out the flavor of the meat mixture. We use a combination of fresh basil, parsley, and rosemary. If going with dried herbs, only use 1 teaspoon of each.

Choosing the Right Type of Cheese

Ricotta stuffed shells are a very popular no-meat version.

We absolutely love good creamy ricotta cheese, but why stop there?

EXPERT TIP: After mixing the ricotta cheese with an egg, we recommend mixing in 1 cup of grated Parmesan cheese and 1 cup of shredded mozzarella. We have tested our stuffed pasta shells with smoked mozzarella. The taste is really delicious, but distinct. If you want to try it, we suggest going with ½-cup smoked mozzarella and ½-cup whole-milk mozzarella. If you are a big fan of the smoked variety, go with smoked mozzarella!

It’s important to allow the meat mixture to cool before adding in the cheese mixture.

After the chicken filling is fully cooked, we recommend transferring it to a medium-sized bowl and place in the refrigerator while you’re making the cheese mixture.

EXPERT TIP: Both the meat and cheese mixtures can be made up to 24 hours in advance. If not making it in advance, allow the meat mixture to cool for at least 20 minutes in the fridge. Give it a stir every now and then to help expedite the cooling process.

How To Stuff the Shells

The jumbo shells can be cooked an hour in advance. Simply transfer them to a large bowl and gently coat them with about 1 tablespoon of olive oil.

This recipe will fill approximately 16 shells.

EXPERT TIP: Once the meat and cheese mixtures have been fully combined, simply use a large spoon to scoop the filling inside the shells. Use your fingers to help hold open the shell as you fill them. Compact the filling with your fingers or the back of the spoon. We like to pile it enough so the filling reaches about ½-inch above the top of the shell.

We strongly feel that homemade marinara puts this dish over top. Of course, a good-quality store-bought marinara sauce will work just fine, too.

You’ll need a layer of marinara in the bottom of the baking dish, and then about a tablespoon on top of each stuffed shell.

A sprinkle of grated parmesan is the perfect topping just before baking.

Baking is quick and easy.

Cover the shells loosely with foil and then place in your oven preheated to 400°F.

After 12 minutes of baking, remove the foil and bake for another 10 to 12 minutes, until the sauce is bubbly and the cheese on top has just started to brown ever-so-slightly.

When To Serve Italian Stuffed Shells

These stuffed shells with meat can be served as an appetizer or as an entree, although they are pretty filling, so we think they work best served as the main course.

We love them with a wonderful bottle of red, such as Cabernet, or Zinfandel. A loaf of crusty Italian bread is ideal.

And start things off with our wonderful Caesar salad! And then comes time for the star of the meal!

This dish is perfect for a busy weeknight meal, but also special enough for a wonderful dinner party.

And reheating them is so easy. Just place them back in a baking dish, cover them with foil, and reheat them in a 350°F oven for about 20 to 25 minutes, or until heated through.

With just one bite, you’ll understand why this has become a favorite dish in our Italian food rotation!

Ready to make some of the best Italian comfort food this side of Little Italy? Go for it!

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

An oval white baking dish filled with cooked Italian stuffed shells all sitting on a layer of marinara sauce.

Print Recipe

5 from 5 votes

Italian Stuffed Shells

These are amazing Italian stuffed shells. We love using a chicken Italian sausage for the meat, but you could also use standard pork Italian sausage, too, hot or sweet. These shells work as an appetizer or entree and reheat wonderfully the following day.

Prep Time20

Cook Time40

Total Time1

Course: Appetizer or Entree

Cuisine: Italian, Italian / American

Servings:

Calories: 528kcal

Author: Kris Longwell

Equipment

9"x13" baking dish

Ingredients

20 jumbo shells dried
4 tablespoon olive oil
1 cup onion chopped
1 cup green bell pepper seeded and chopped
1 cup celery chopped
2 cloves garlic minced
12 oz. chicken sausage Italian, casing removed, usually 3 links
1 tablespoon parsley fresh, chopped
1 tablespoon basil fresh, chopped
1 tablespoon rosemary fresh, chopped
Salt and pepper to taste
6 oz fresh Ricotta cheese
1 large egg
1 cup Parmesan cheese grated, plus more for sprinkling on top
1 cup mozzarella cheese whole milk, shredded
3 cups marinara sauce

Instructions

In a pot of boiling lightly salted water set over high heat, cook the pasta shells for 10 to 12 minutes, or until al dente. Drain and transfer the shells to a large bowl and toss with a tablespoon of olive. Set aside.
In a large saute pan, heat 3 tablespoon olive oil over medium heat. Add the chopped onion, bell pepper, and celery, and sauté, stirring frequently, until soft and lightly browned, about 5 minutes. Add the garlic and cook for another minute until aromatic.
Use a small knife to cut the casings off of the chicken sausage links. Use your fingers to crumble the sausage into the skillet with the cooked vegetables. Cook, stirring often, until the sausage is fully cooked, about 8 minutes more.
Stir in the parsley, basil, rosemary, 1 teaspoon salt, and ½ teaspoon black pepper. Remove from heat and transfer to a bowl. Place in the fridge to cool for about 15 to 20 minutes.
Preheat the oven to 400°F.
Place the ricotta into a medium-sized bowl and stir in the egg until smooth. Stir in the Parmesan and mozzarella cheeses. Mix until fully blended. Set aside.
Once the meat mixture has cooled somewhat, remove it from the refrigerator and stir in the cheese mixture until fully combined.
Spread about 2 cups of the marinara sauce in the bottom of a 9"x13" baking dish.
Using a spoon, fill the shells with as much stuffing as you can, about ¼ cup. Place the shells, stuffed side up, on the sauce. Ladle a little more marinara over the tops of the shells. Sprinkle Parmesan all over the tops of the stuffed shells.
Cover the casserole with aluminum foil and bake the shells for about 12 minutes.
Remove the foil and bake for another 10 minutes, or until the sauce is bubbling and the tops of the shells are slightly browned. Serve the shells with the remaining ½ cup of grated cheese on the side.

Video

Notes

Jumbo shells can be found in the dried pasta section of many well-stocked supermarkets. If you can't find jumbo shells, you can use lasagna noodles. Simply cook them according to package directions, and then lay them flat and spread a thin layer of the filling over them. Roll them up tight and bake them the same way you would the shells.

We recommend cooking at least 20 shells, you probably won't use all of them, but several of them may break during the cooking process, so it's good to have extra.

You can make your own Italian chicken sausage by combining 1 lb of ground chicken with 1 clove of minced garlic, 1 teaspoon each of dried parsley, basil, and oregano, and ½ teaspoon each of fennel, paprika, red pepper flakes, and salt.

Smoked mozzarella is a nice twist for this dish. It does have a pretty distinct taste, so taste it first. We sometimes go with ½ cup of smoked mozzarella and ½ cup of whole-milk mozzarella.

The meat mixture and cheese mixture can be made up to 24 hours in advance. The marinara can be made up to 5 days in advance, or frozen for up to 2 months.

Leftover shells are delicious! Place in a baking dish, cover with foil, and bake in an oven preheated to 350°F for about 20 minutes, or until heated through and bubbly.

The stuffed shells will keep in the fridge for up to 5 days and can be frozen for up to 1 month.

Nutrition

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

Pot Roast Sliders

January 26, 2021 by Kris Longwell 2 Comments

Pot Roast Sliders transform your leftover classic pot roast into irresistible mini-sandwiches. These sliders are an easy, flavorful way to enjoy classic comfort food with a tasty twist. Perfect for game-day grub or just an easy weeknight dinner!

A pot roast slider topped with melty Swiss cheese, caramelized onions, and a toasted slider bun resting on the side of the pot roast.

[feast_advanced_jump_to]

🧀 The Ingredients

Using leftover pot roast and gravy makes the ingredients for pot roast sliders simple, while the caramelized onions and melty Swiss cheese take them to the next level of flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for pot roast sliders on a white background including slider buns, Swiss cheese slices, butter, cooked pot roast, slices onions, and a bowl of brown gravy.

🍔 Substitutions and Variations

Leftovers – Leftover pot roast is tender and delicious. However, this will also work perfectly with leftover brisket, grilled pork tenderloin, or even roast turkey. If you don’t have leftovers, pick up some roast beef from your local deli, heat it in a skillet on the stove, and layer for amazing sliders!
Cheese – Swiss is wonderful. However, sliced Gruyere is heavenly, too. Sliced Gouda, white cheddar, or even mozzarella all make great substitutions. You really can’t go wrong! Even crumbled blue cheese is wonderful!
Toppings – Caramelized onions take about 40 minutes to make, but they can be made up to 24 hours in advance (just reheat on the stove). Sautéed mushrooms can be substituted, or added to the sliders.
Buns – Pick up sliders in the sliced bread section in most well-stocked supermarkets. You can also make full sandwiches of them on easy skillet dinner rolls, pretzel buns, or sliced white bread.

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

👩🏼‍🍳 How to Make Pot Roast Sliders

A large blue Dutch oven filled with dark caramelized onions with a wooden spatula stuck into the side.

Step 1: Melt the butter in a large pot over medium heat and sauté the onions until dark brown.

A person lifting up the bottom of a slider bun that has been toasted in a cast-iron skillet with three other slider buns being toasted cut-side down.

Step 2: Butter the slider buns and toast them in a hot skillet.

A person placing foil over a square white baking dish that is filled with pieces of fully cooked beef pot roast.

Step 3: Cut the roast into chunks, place in a baking dish, cover, and cook until heated through and juicy.

A person placing strips of Swiss cheese over the tops of pot roast that are resting on a the bottom half of a toasted slider bun.

Step 4: Place the bottom sliders on a baking pan, top with pieces of warmed pot roast, and then top with the cheese.

A person using a fork to place caramelized onions on top of a pot roast slider that has melty Swiss cheese on top of the meat.

Step 5: Bake at 350°F until cheese is melty. Remove from the oven and top with a mound of the caramelized onions.

A person raising a pot roast slider out of a small bowl filled with grown gravy.

Step 6: Serve at once with warm brown gravy on the side.

🍽️ How To Serve

These sliders are a great way to use up all of your leftover roast, especially if feeding a gathering of guests.
They are best served warm. You can prepare them up to 1 hour in advance. Place them on a large baking sheet, cover with foil, and keep warm in a 225°F oven until ready to serve.
For a wonderful spread, serve them alongside grilled hot wings, sausage-stuffed mushrooms, or fried pickles!

Expert Tip

If you don’t have leftover gravy, or you need to add to what you have, simply melt 2 tablespoons unsalted butter in a skillet and then stir in two tablespoons. Cook for 1 to 2 minutes, stirring frequently. Whisk in beef broth and stir until thickened to the desired consistency, usually about 3 to 5 minutes. Season to taste with salt and pepper.

🙋🏽‍♂️ Frequently Asked Questions

Can I use any type of leftover roast for Pot Roast Sliders?

Yes, leftover beef roast, such as pot roast, prime rib, or even brisket, works well for these sliders and adds great flavor.

How far in advance can I make the caramelized onions?

Caramelized onions can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. Reheat in a skillet over medium heat for assembling the sliders.

Can I prepare pot roast sliders ahead of time?

You can assemble the sliders ahead and refrigerate them, then bake (covered with foil) just before serving to melt the cheese and warm the filling perfectly.

Two rows of pot roast sliders on toasted slider buns with the cooked pot roast topped with Swiss cheese and caramelized onions.

😋 Other Comfort Sandwiches

Ready to take leftovers to the next level? Go for it!

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

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Pot Roast Sliders

Pot Roast Sliders take yummy leftovers and elevate them to astronomical culinary heights! The caramelized onions can be made a couple of days in advance, and everything else comes together in a snap!

Prep Time10

Cook Time15

Making the caramelized onions40

Total Time1 5

Course: Appetizer or Entree

Cuisine: American

Servings:

Calories: 403kcal

Author: Kris Longwell

Ingredients

For the Caramelized Onions

2 tablespoon butter or vegetable oil
2 large onions peeled and sliced

For the Sliders

1 lb pot roast leftovers
Gravy leftover, heated, for dipping
8 buns dinner rolls, or slider buns
2 tablespoon unsalted butter softened
8 slices Swiss cheese

Instructions

Make the Caramelized Onions

Heat the oil over medium heat in a large saucepan/skillet. Add the onions and sauté until dark brown, stirring often. These can be made hours in advance.
2 tablespoon butter, 2 large onions

Prepare the Sliders

Preheat oven to 350°F.
Place the roast in a baking dish and cover with foil. Place in the oven until heated through, about 15 to 20 minutes. Meanwhile, place the gravy in a small saucepan and heat over low-medium heat.
1 lb pot roast, Gravy
If the onions were made in advance, transfer them to a small saucepan and heat them over low-medium heat.
Meanwhile, butter the cut side of the rolls/buns. Toast them by heating a skillet (cast-iron is great) over medium-high heat. Working in batches, place the rolls, butter-side down, in the hot skillet. Cook until toasted and nicely browned. Set aside.
8 buns, 2 tablespoon unsalted butter
Remove the roast from the oven and cut into 1 to 2-inch pieces. Place the bottom buns on a baking sheet. Top each with warm roast pieces and then top with slices of cheese (you may need to cut the cheese in half and then crisscross them over the meat). Place back into the oven until cheese melts, about 2 to 5 minutes.
8 slices Swiss cheese
Remove from the oven. Top with about 2 tablespoon of onions, and top with the remaining buns. Serve at once with warmed gravy on the side for dipping.

Video

Notes

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

The caramelized onions can be made up to 2 to 3 days in advance. Just keep in an air-tight container in the fridge until ready to use. Reheat in a saucepan over medium heat.

If you don’t have any leftover gravy on hand, you can make a new batch by heating 2 tablespoon of oil (or butter or bacon grease) in a medium-sized saucepan/skillet. Once melted, add 2 heaping tablespoons of flour and stir until combined. It should resemble wet sand. If too dry, add a little more oil/butter. If too wet, add a little more flour. Whisk in 2 cups of beef broth and stir continuously until thickened. Season with salt and pepper.

Nutrition

Homemade Cinnamon Rolls

January 24, 2021 by Kris Longwell 12 Comments

If there was ever a food that brings me (Kris) back to my childhood, it would have to be these amazing rolls.

Grandma Longwell was an amazing cook and baker, and this recipe is in homage to her incredible self-taught skills. She never went by a written recipe, so all of her children and grandchildren who have tried to recreate them have sort of had to figure it out on their own. I’ve been working on this recipe for years, and I think she would approve.

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

How To Make Homemade Cinnamon Rolls

You may be thinking to yourself that making cinnamon rolls from scratch is just too much of a challenge.

Well, we’re here to tell you it’s definitely not!

Tips for Making the Perfect Dough

It should come as no surprise that the best cinnamon roll recipe is going to have the best dough technique.

Making the rolls that are light, fluffy, and loaded with flavor is honestly easier than you might think.

EXPERT TIP: We use our stand mixer with both the paddle attachment and the dough hook to make our dough. If you don’t have a stand mixer, simply mix together the dough ingredients until the dough just starts to form. Then lightly flour a cool surface and add the dough. Use the heel of your hand to kneed to the dough, turning it over on itself repeatedly. You’ll need to do this for about 15 to 20 minutes, but you will get a dough that is soft and ready to rise.

After the dough is ready, use a cooking spray or softened butter to grease a large bowl. Place the dough in it, turn it over to coat it with oil, cover it with plastic, and place it in a slightly warm, non-drafty area until doubled in size.

NOTE: You can make the dough the night before, too. If so, cover with plastic wrap and place in the fridge for up to 12 hours.

After your dough has doubled in size, then roll it out to a nice large rectangle, about 15 to 17 inches in length.

And then, start to build that amazing cinnamon roll filling.

EXPERT TIP: There are a couple of ways of adding the filling to the dough. Grandma would brush melted butter over the dough, and then add the sugars and cinnamon on top of that. Or, you could spread softened butter and then top with the sugars and spices. We found that when you roll the dough and then cut the rolls, a decent amount of the filling would fall out. Our fix? Mix together softened butter with the sugars and cinnamon, and then spread over the dough. Works perfectly!

How To Get Fluffy Cinnamon Rolls

Proofing is the process of allowing the yeast to do its work and cause the dough to rise.

We’ve proofed the dough in the bowl, either overnight in the refrigerator, or in a non-drafty, slightly warm area in your kitchen. Some ovens have a ‘Proof’ setting. Just make sure the oven is completely cool before utilizing this setting.

After you’ve rolled the dough up, jellyroll-style, and then cut the rolls out, you’ll need to place them in a greased 9″x”13″ pan (preferably metal) and let rise again, usually another 60 to 90 minutes.

EXPERT TIP: For this recipe, we use Instant Yeast (or Rapid Rise Yeast), but you can certainly use regular Active Dry Yeast. You’ll get the same results with either, you’ll just need to allow the Active Dry Yeast to proof a little longer than dough with Rapid Rise Yeast.

How To Make Cinnamon Roll Icing

After the rolls have nicely risen in the pan, it’s time to bake them for 20 minutes in an oven preheated to 350°F.

While the rolls are baking, it’s time to whip together the icing.

In a medium-sized bowl, add 2 cups of confectioners’ sugar (aka powdered, castor, or icing). Melt 4 tablespoons of unsalted butter and add it to the sugar along with 1 teaspoon of vanilla extract.

EXPERT TIP: You’ll want the consistency of the icing to be somewhat thick, yet easily pourable. We mix in the milk in increments of 1 tablespoon at a time, stirring all the while. We usually end up adding about 4 tbsps until we reach the right consistency. Let the rolls cool for about 5 to 10 minutes before icing them. Then, just drizzle the icing all over the rolls with a large spoon.

There is something truly magical about homemade cinnamon rolls.

Grandma also made amazing homemade kolaches, too. We also love making Orange Sweet Rolls. So good! And if you love these rolls, you will flip for our Homemade Monkey Bread!

But in the meantime, you’ve got to make a batch of these incredible pastries.

The Perfect Pastry for the Home Baker

These homemade rolls are not difficult to prepare if you follow these steps.

All you need is a little time.

And the results are truly transcendent. Aren’t you craving a cinnamon roll right about now?

Ready to make a batch of cinnamon rolls that every baking grandma would be proud of? Go for it!

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

A hand holding a spatula with a homemade cinnamon roll on it over a pan of the rolls.

Print Recipe

5 from 3 votes

Homemade Cinnamon Rolls

There isn't anything much more satisfying than smelling these incredible rolls as they gently bake in the oven. Be sure to let the dough rise sufficiently before rolling them out, and then again, once the rolls have been formed. This is critical to making perfectly fluffy and delicious cinnamon rolls! So delicious.

Prep Time15

Cook Time20

Proofing Time3 30

Total Time4 5

Course: Breakfast / Brunch

Cuisine: Breakfast

Servings: people

Calories: 780kcal

Author: Kris Longwell

Equipment

9"x13" baking pan, preferably metal

Ingredients

FOR THE DOUGH

1 cup whole milk lukewarm
½ cup sugar
5 tablespoon unsalted butter melted and cooled
3 large eggs
2½ teaspoon instant dry yeast rapid rise, or active dry yeast (see NOTES)
5 cups all-purpose flour
1 teaspoon salt

FOR THE FILLING

7 tablespoon unsalted butter
½ cup brown sugar dark or light
½ cup sugar
2 tablespoon cinnamon ground
1 teaspoon cardamom ground, optional

FOR THE ICING

2 cups confectioners' sugar aka: powdered or castor
4 tablespoon unsalted butter melted
4 tablespoon whole milk

Instructions

Add the lukewarm milk, sugar, cooled butter, eggs, and yeast in the bowl of a stand mixer. Mix everything together using the paddle attachment.
Add 4½ cups of flour and salt to the mixture. Mix on low just until a ball of dough has started to form. Use your hands to remove the dough from the paddle attachment. Remove the paddle and replace it with the dough hook. Mix (knead) on medium for 6 to 7 minutes until the dough is soft and does not stick to the bowl, adding the remaining ¼ cup of flour as needed.
Remove the dough from the bowl and smooth it into a ball with your hands. Spray a large bowl with cooking spray or softened butter. Place the dough in the bowl and turn it over a couple of times to coat it with oil. Cover with plastic wrap and place in a non-drafty, slightly warm area until doubled in size, usually about 2 hours. Or, place in the fridge overnight for at least 12 hours.
Remove the plastic wrap and dump the dough onto a cool surface that is lightly floured. Use a rolling pin to roll the dough into an approximate 10"x15" rectangle.
Meanwhile, place the softened butter (7 tbsp), the two sugars, and cinnamon in a medium-sized bowl. Use a hand mixer to mix until all ingredients are well incorporated. If not using immediately, place in the refrigerator until ready to use.
Use a butter knife to smear the butter/sugar/cinnamon mixture all over the dough, leaving about ½-inch around the edges.
Beginning on the long side of the rectangle, roll up the dough completely, and gently pinch the edges together to seal. Use a large, sharp knife to cut 12 rolls from the log.
Grease a 9"x13" baking dish (preferably metal) with cooking spray or softened butter. Place the rolls in the pan. Loosely cover with plastic wrap, and place in a non-drafty, slightly warm area until the rolls have nearly doubled in size, usually 60 to 90 minutes.
Preheat oven to 350°F.
Remove the plastic wrap and bake on the center rack for 20 minutes, or until the rolls are lightly browned on top and fully cooked. Remove from oven and let cool for about 10 minutes.
Use a large spoon to pour the icing over the warm rolls.

Video

Notes

In the video, you will notice we do not add salt to the dough. Salt is not 100% necessary, but we have found out (since filming) the addition of salt adds a small depth to the flavor profile.

If you don't have a stand mixer, then after mixing the dough ingredients together, transfer to a cool surface that has been lightly floured. Use the heel of your hand to kneed the dough, turning the dough over and on to itself, repeatedly, until a soft dough forms, about 15 to 20 minutes.

We use instant rise (or rapid rise) yeast when making cinnamon rolls, but regular active dry yeast works just as well, you will most likely need to allow the dough to rise a little longer.

Always be sure to check the date on the yeast package, it should not be more than a year old.

If making the dough the night before, simply place it in an oiled bowl, cover with plastic wrap, and store in the fridge until the next morning, or for up to 12 hours.

These rolls are still magnificent up to several days after baking them. We love to gently reheat them in the microwave.

Store the rolls in a container with an air-tight lid, or, cover the pan with foil. They can stay at room temperature for up to 3 or 4 days. They will stay fresh longer if refrigerated. They also freeze okay, but will lose the fluffy taste once thawed out.

Nutrition

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

Roasted Chipotle Chicken

January 19, 2021 by Kris Longwell 6 Comments

Sometimes a little heat just feels so good. And this dish is the ultimate feel-good chicken dinner.

Chipotle peppers pack some heat, without a doubt. But it’s the kind of heat that you feel at the end of each bite. Just a warming reminder that this dish is layered in flavor. In our books, it just doesn’t get better than that. And it’s a snap to prepare!

How To Make Roasted Chipotle Chicken

As mentioned, this roasted chicken is classic Mexican cuisine.

It’s kind of like a Mexican BBQ dish. Deep in flavor and it honestly keeps you coming back for more. And it’s simple to prepare!

This dish has a beautiful garlic note to it.

We start with 8 garlic cloves that have been cut into thin slices.

EXPERT TIP: You’ll need to simmer the garlic in a large skillet with extra-virgin olive oil until crisp and slightly golden. This mellows the garlic flavor but deepens the taste of the sauce. It’s okay if the garlic turns a dark brown, but avoid burning the garlic to the point that it’s charred. If burned, the garlic becomes extremely acrid-tasting and not pleasing at all. Keep an eye on the heat, and if any do burn, discard them, and you may need to sauté more garlic slivers.

Once golden brown, remove the garlic from the pan with a slotted spoon onto a plate lined with paper towels.

The Ingredients You Will Need

Now, it’s time to simmer the sauce that will coat the chicken for roasting. Here’s what you’ll need:

Chopped onion (yellow or white)
Ketchup
Chili sauce (see Expert Tip)
Dijon mustard
Chipotle peppers in adobo sauce (see Expert Tip)
Worcestershire sauce
Apple cider vinegar
Salt and pepper

After sautéing the onion in the oil in the same pan, it’s time to add everything else (except the chicken) to the skillet, including the sautéd garlic. Simmer until slightly reduced, about 15 minutes.

EXPERT TIP: Chili sauce carries mild heat and can be found in the condiment section of most well-stocked supermarkets. Or, it can be ordered online. Canned chipotle peppers in adobo sauce can be found in the Mexican/Hispanic section of many supermarkets, at a Latin food market, or online. To reduce the amount of heat, when chopping, try to remove some of the seeds from the inside of the pepper. For more heat, leave them all in.

Selecting the Best Chicken

We definitely recommend going with skin-on, bone-in chicken pieces for roasted chipotle chicken. The skin is crispy yet melt-in-your-mouth good, while the bone imparts flavor to the juicy meat.

As far as what pieces to go with, that’s up to you. You can use an entire cut-up whole chicken, or go with your favorite chicken parts. We often use a combination of legs, thighs, and wings.

EXPERT TIP: You can use boneless, skinless chicken breasts and thighs for the recipe, but the flavor won’t be as deep, and still flavorful. If going with boneless, cut the roasting time to a total of 30 minutes. But, bone-in, skin-on is amazing. Place the chicken pieces in a large bowl and add half of the prepared sauce. Toss with a couple of large spoons until well coated.

Transfer the coated chicken, skin-side up, to a baking dish (9″x13″ works well) or a rimmed baking sheet.

Place in a hot oven preheated to 450°F for 20 minutes, and then spread the remaining half of the sauce over the tops of the chicken, and then continue roasting for another 20 minutes. The chicken will turn darkish brown in a few spots on the skin, which is what you want!

EXPERT TIP: All chicken pieces should reach an internal temperature of at least 165°F. If you are using larger chicken pieces, such as bone-in chicken breasts, it may take longer than a total of 40 minutes for the chicken to reach 165°F. An instant-read thermometer will help to ensure all chicken pieces are fully cooked. You may need to remove some of the smaller pieces if they are fully cooked before the larger pieces are done.

What to Serve with Roasted Chipotle Chicken

This chicken is incredibly juicy and deeply flavorful. And yes, depending on how many chipotle peppers you go with, there is a bit of heat with each bite.

We love serving this with our Cilantro Lime Rice to counter the slightly spicy chicken. Sliced avocado, or Homemade Guacamole, is a wonderful addition, too.

Of course, swallowing it all down with an ice-cold Mexican beer is pretty amazing, too. Such an amazing Mexican meal.

You hear us say this a lot, but this is truly one of the best chicken dishes we have ever made in the H2FaL kitchen.

The sauce, roasted at a super high temperature, forms almost a crust around the chicken and makes the meat unbelievably tender.

Your fingers may get a little messy, but folks, this is one Mexican dish you will gladly pull out the extra napkins for. It’s really that good.

Ready to make the best Mexican chicken dish this side of Monterrey? Go for it!

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

A black dinner plate filled with two pieces of roasted chipotle chicken, cilantro-lime rice, and 2 lime wedges, all sitting next to a glass of Mexican beer.

Print Recipe

5 from 2 votes

Roasted Chipotle Chicken

This Roasted Chipotle Chicken has just enough heat to make it good. Not too much! Just a little hint after each bite. Perfect in so many ways. The sauce can be made a day ahead and kept in the fridge. We love serving this with our Cilantro-Lime Rice!

Prep Time15

Cook Time1

Total Time1 15

Course: Mexican

Cuisine: Mexican / TexMex

Servings: people

Calories: 650kcal

Author: Kris Longwell

Equipment

9"x13" baking dish or rimmed baking sheet

Ingredients

¼ cup extra-virgin olive oil
8 cloves garlic thinly sliced
2 cups onions chopped
½ cup ketchup
½ cup chili sauce Heinz is good
2 tablespoon Dijon mustard
2 tablespoon brown sugar dark
¼ cup chipotle chiles in adobo sauce, chopped
1 tablespoon Worcestershire sauce
2 tablespoon apple cider vinegar
½ teaspoon cinnamon
1 teaspoon Kosher salt
½ teaspoon black pepper freshly ground
4 lbs chicken parts legs, thighs, wings, breasts

Instructions

Heat the oil in a large skillet over medium-high heat.
¼ cup extra-virgin olive oil
Cook the garlic, stirring frequently, until golden, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
8 cloves garlic
Reduce the heat to medium and cook the onions, stirring occasionally, until soft and slightly browned, about 12 to 15 minutes.
2 cups onions
Add garlic and remaining ingredients, except chicken, to the same skillet, stirring occasionally, until sauce is slightly thickened, about 15 minutes.
½ cup ketchup, ½ cup chili sauce, 2 tablespoon Dijon mustard, 2 tablespoon brown sugar, ¼ cup chipotle chiles, 1 tablespoon Worcestershire sauce, 2 tablespoon apple cider vinegar, ½ teaspoon cinnamon, 1 teaspoon Kosher salt, ½ teaspoon black pepper
Meanwhile, preheat the oven to 450°F with a rack in the middle.
Place the chicken pieces in a large bowl and add half of the sauce. Toss with a couple of large spoons to fully coat the chicken. Place the pieces in a baking dish or baking pan, skin-side up. Place in the oven and roast for 20 minutes.
4 lbs chicken parts
Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, usually 20 minutes more, or until the internal temperature of the largest piece reaches 165°F. (You may need to remove the smaller pieces first, and then roast the large pieces for a little longer.) Serve at once.

Video

Notes

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

Canned chipotles in adobo sauce can be found in the Hispanic section of most well-stocked supermarkets or at a Mexican food market. They can also be ordered online (see the body of the post for a link).

Chili sauce can be found in the condiments section of most supermarkets. Heinz has a chili sauce that is not too spicy, but very delicious. Sriracha can be used, but it will add more intense heat. You can also use all ketchup (1 cup total) if you can't find the chili sauce, or want even less spice.

When chopping the chipotle peppers, use your knife to remove the seeds. You won't be able to get them all, but this will reduce the amount of spice. If you want the dish extra spicy, then don't remove the seeds, and increase the number of chipotle peppers.

We use a combination of chicken parts, including legs, wings, and thighs. If going with bone-in breasts, you may need to cook them a little longer. The internal temperature of the chicken should be at least 165°F.

The sauce can be made up to 1 day in advance and store in an air-tight container in the fridge. You can also freeze it for up to 2 months.

We love serving this chicken with our Cilantro-Lime Rice. It's the perfect cool side dish.

Nutrition

POST UPDATE: This post was originally published in April 2016 but was updated with improved tweaks to the recipe, new tips, and photography, and a fabulous new video in January 2021.
It is adapted from Gourmet by Paul Grimes.

Mediterranean-Style Baked Red Snapper

January 17, 2021 by Kris Longwell 8 Comments

When you’re in the mood for great seafood at home, folks, it doesn’t get much better than this.

This dish is so deep in flavor, and we love going with red snapper, although any flaky white fish will work just fine. And because it’s fish, it’s ready in less than 30 minutes. And on top of all that, it’s super nutritious and good for your well-being. What could be better than that? And did we mention it’s off-the-charts delicious?

How To Make Mediterranean-Style Baked Red Snapper

When you compare how simple this dish is to prepare against how incredible it tastes, it’s almost unbelievable.

It’s honestly so easy, it’s perfect for a weeknight meal, but it’s so elegant and delicious, it’s perfect for entertaining, too!

The Nutritional Value of Seafood

You may be wondering: “What are the health benefits of seafood?” Well, there are many! It’s one of the most nutritious foods you can eat. Fish is a high-protein, low-fat food that provides a wide range of health benefits. But that’s just the beginning. Learn more about the benefits of eating fish here.

What does red snapper taste like? Well, first things first: It is not an overly fishy-tasting fish at all. Seriously, not at all. The flesh is moist, flaky, slightly sweet, and melts like butter in your mouth.

Red snapper is a little more costly than some other flaky white fish, but we think the taste is wonderful. Other options for red snapper substitutes include cod, halibut, tilapia, sea bass, and even swordfish.

EXPERT TIP: You can find red snapper in the seafood department of most well-stocked markets. In the U.S., we get ours at Whole Foods. Typically, the filets are sold with the skin on. The skin is completely edible and loaded with nutrients. And once baked, you won’t even notice it’s there. Place the fillets in a baking dish, skin-side down, and then season with salt and pepper. Pour a combination of white wine and extra-virgin olive oil over the tops of the filets.

Now, it’s time to add some of our favorite Mediterranean ingredients: Fresh garlic, fresh basil, Italian olives (Castelvetrano), and Greek olives (Kalamata).

You’ll use some more of the garlic and basil for the sauce that goes on top of the baked fish. But more on that in a bit.

EXPERT TIP: We recommend going with pitted olives for this red snapper recipe; however, some folks love the freshness of olives that have not had the pits removed. That’s great! Just remember, if serving guests, alert them that the pits are in the olives. You don’t want anyone accidentally chipping a tooth as they eagerly bite into a delicious olive!

How To Cook Red Snapper

There are numerous techniques for cooking fish, but we think baking (or roasting) is easy and produces the flakiest and most buttery fillets possible.

Simply cover the baking dish with foil, preheat your oven to 350°F, and bake until cooked through. The foil allows the fish to essentially be steamed and cooked to perfection.

EXPERT TIP: Cooking times will vary slightly depending on the thickness of your fillets. For a typical red snapper fillet, you’ll need to bake it for 20 minutes. If you’re going with a thinner fillet, such as tilapia, it will only take about 10 to 15 minutes. When cooked properly, the fillets will be very white in appearance. If they still look pale, they most likely need to bake a little longer. Cover back up with foil and bake for another 5 to 10 minutes.

The Perfect Sauce

Now, it’s time to make an easy but delicious sauce for the fish.

Use a spatula to carefully remove the cooked fillets from the baking dish. Pour the sauce, including the olives, into a small saucepan. Add the remaining garlic and basil (2 tbsps each) and a ¼ cup of toasted pine nuts and heat over medium-high heat until fragrant, about 2 minutes.

EXPERT TIP: Toasting the pine nuts (also called pignoli nuts) brings out a delicious nutty taste in the nuts. Place them on a baking sheet and roast (or toast in a toaster oven) on medium heat (375°F) for just a couple of minutes, until they start to darken in color. Keep an eye on them! They will burn very quickly if you forget about them!

The addition of another 1 tablespoon of extra-virgin olive oil to the sauce deepens the flavor even more.

As mentioned, this dish is highly nutritious.

And as you can see, it is also gorgeous when plated.

But, first and foremost, the taste is like none other. It feels like a dish you would order from a high-end seafood restaurant. It’s really that good.

What to Serve with Mediterranean-Style Baked Red Snapper

We love serving this dish with a side of flavorful seasoned wild rice.

It’s also heavenly over a bed of sautéd kale or spinach.

EXPERT TIP: For wine, we recommend pairing the red snapper with a wonderful dry white wine such as Sauvignon Blanc or a Pinot Grigio. A lovely Chardonnay is a wonderful pairing, as well. Whatever you choose is also the wine you should use when adding to the dish for baking the fish.

We just love cooking with good-quality seafood. Some of our other favorite seafood dishes include:

But in the meantime, you’ve just got to make this amazing red snapper dish. With just one bite, you’ll be sold hook, line, and sinker!

Ready to make the most delicious, healthy, and gorgeous seafood dish this side of Naples, Italy? Go for it!

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

An oval white platter filled with several filets of Mediterranean-style baked red snapper all next to a glass and bottle of white wine.

Print Recipe

5 from 1 vote

Mediterranean-Style Baked Red Snapper

This dish is many things, including super healthy and a gorgeous presentation, but more than anything, it's exploding with amazing taste. Red snapper is not fishy tasting at all, and it bakes in a short amount of time. See NOTES for red snapper substitutes.

Prep Time10

Cook Time25

Total Time35

Course: Entree

Cuisine: Mediterranean

Servings:

Calories: 219kcal

Author: Kris Longwell

Equipment

Baking dish, such as a 9"x13"

Ingredients

4 6 oz red snapper fillets
Kosher salt and black pepper
3 tablespoon extra-virgin olive oil divided
¼ cup dry white wine
6 cloves garlic minced, divided
½ cup basil fresh, chopped, divided
1 cup olives green and/or black, pitted
¼ cup pine nuts toasted

Instructions

Preheat oven to 350°F.
Place the fillets, skin side down, in a baking dish. Season the tops of each fillet with a sprinkling of salt and pepper.
4 6 oz red snapper fillets, Kosher salt and black pepper
In a small bowl or measuring cup, stir together 2 tablespoon of the oil with the white wine. Pour all over the tops of the fish in the dish.
3 tablespoon extra-virgin olive oil, ¼ cup dry white wine
Add half of the chopped garlic and basil over the tops of the fillets. Sprinkle the olives around the fish. Cover tightly with foil and bake for 20 minutes.
6 cloves garlic, ½ cup basil
Remove the foil and use a spatula to transfer the fillets to either a plate or your serving platter. Pour the sauce, with olives, into a small saucepan. Add the remaining garlic and basil and all of the toasted pine nuts and bring to a simmer over medium heat. Cook for about 1 to 2 minutes, until aromatic.
1 cup olives, ¼ cup pine nuts
Pour the sauce over the fillets and serve at once.

Video

Notes

In the United States, we find good-quality red snapper at Whole Foods. Other excellent substitutes for snapper are cod, halibut, tilapia, sea bass, and swordfish.

The size of the fillet may require the cooking time to be increased or decreased. For ½-inch to 1-inch fillets, 20 minutes will cook them perfectly. A thicker fillet, such as swordfish, for example, might require more time. A thinner fillet, such as tilapia, will require less time, around 10 to 15 minutes. If you remove the foil, and the fillets are still pale in color, they need to go back into the oven. Re-cover with foil and bake for another 5 to 10 minutes.

We love using a combination of Italian olives (Castelvetrano) and Greek olives (Kalamata), but go with whatever your favorite olives are. We do recommend using pitted olives.

Cooked wild rice is a great side for this dish. The fillets are also wonderful over a bed of sautéd kale or spinach with the sauce poured all over the top.

The cooked fish will keep in an air-tight container in the fridge for up to 2 days. It will freeze just fine, but the texture will not be as flaky once thawed and reheated.

Nutrition

This recipe is adapted from Williams-Sonoma.

Buffalo Cauliflower Bites

January 13, 2021 by Kris Longwell 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!

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.

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.

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.

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!

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.

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!

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

Cook Time23

Total Time33

Course: Appetizer

Cuisine: Appetizer

Servings: 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

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

January 10, 2021 by Kris Longwell 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!

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.

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.

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.

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.

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.

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!

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.

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!

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

Cook Time1

Total Time1 20

Course: Entree

Cuisine: American

Servings:

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

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

January 7, 2021 by Kris Longwell 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.

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.

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.

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.

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!

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

Cook Time20

Total Time30

Course: Side

Cuisine: American

Servings: 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

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

January 3, 2021 by Kris Longwell 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!

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.

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.

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.

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.

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!

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:

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!

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

Cook Time2 15

Total Time2 45

Course: Appetizer or Soup, Lunch / Dinner

Cuisine: American

Servings: 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

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

December 30, 2020 by Kris Longwell 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!

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.

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.

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.

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.

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.

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.

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.

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!

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

Cook Time30

Total Time45

Course: Appetizer

Cuisine: American / French

Servings: 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

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

December 27, 2020 by Kris Longwell 19 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!

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.

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.

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.

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.

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.

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.

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.

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!

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 9 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

Cook Time1

Total Time1 15

Course: Entree / Pasta

Cuisine: Italian

Servings: 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

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

December 23, 2020 by Kris Longwell 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.

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.

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 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.

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.

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.

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?

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!

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

Cook Time17

Total Time37

Course: Casserole

Cuisine: American

Servings: 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

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

December 21, 2020 by Kris Longwell 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.

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.

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.

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.

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.

Step 5: Stir in the salt, pepper, pancetta, toasted pine nuts, and balsamic

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!

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

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Servings:

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

Red Velvet Sandwich Cookies

December 20, 2020 by Kris Longwell 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!

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.

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.

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!

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!

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!

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!

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.

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!

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

Cook Time12

Cooling30

Total Time57

Course: Dessert

Cuisine: American

Servings:

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

Standing Prime Rib Roast

December 16, 2020 by Kris Longwell 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!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

Cook Time4

Chilling and resting time10

Total Time14 10

Course: Entree

Cuisine: American

Servings:

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

Glühwein (Mulled Wine)

December 15, 2020 by Kris Longwell 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.

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🍷 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.

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.

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.

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.

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.

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).

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!

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

Cook Time15

Total Time20

Course: Cocktail

Cuisine: German

Servings: 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

Sheet-Pan Mexican Frittata

December 10, 2020 by Kris Longwell 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!

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!

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.

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.

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.

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!

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.

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.

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!

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

Cook Time25

Total Time35

Course: Breakfast / Brunch

Cuisine: Mexican / TexMex

Servings:

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

Baked Brie with Praline Sauce

December 6, 2020 by Kris Longwell 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!

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.

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.

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.

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!

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.

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!

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

Cook Time20

Resting time15

Total Time40

Course: Appetizer

Cuisine: American / French

Servings:

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

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

Creamed Spinach

December 4, 2020 by Kris Longwell 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!

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!

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!

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.

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.

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.

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.

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!

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?

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.

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

Cook Time30

Total Time50

Course: Vegetable - Side Dish

Cuisine: American / French

Servings: 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

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

November 29, 2020 by Kris Longwell 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.

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.

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.

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.

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.

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.

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.

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!

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!

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!

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

Cook Time1 30

Bone marrow soaking2

Total Time3 45

Course: French

Cuisine: American / French, French

Servings: people

Calories: 457kcal

Author: Kris Longwell

Equipment

Sous vide machine
Cast-iron skillet, or other large, sturdy skillet

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

Turkey and Stuffing Casserole

November 26, 2020 by Kris Longwell 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!

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 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.

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.

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!

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!

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???

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

Cook Time35

Course: Entree

Cuisine: American

Servings:

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

Corn Casserole

November 25, 2020 by Kris Longwell 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!

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.

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)

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.

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.

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!

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!

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

Cook Time50

Creamed corn and bacon15

Total Time1 15

Course: Side Dish

Cuisine: American

Servings:

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