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Slow-Cooker Brisket

by 30 Comments

Slow-Cooker Brisket yields an incredibly tender roast. The combination of flavors is like no brisket we’ve ever had before and is just amazing. Serve with sides of best-ever mashed potatoes, Southern-style green beans, and maple-glazed carrots, and you’ll have a feast to remember.

A person pouring an au jus sauce from a spoon onto slices of slow-cooker brisket on a white plate next to a pile of green beans and mashed potatoes.
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🥩 The Ingredients

With just a handful of ingredients and your trusty slow-cooker, you have all you need to make one of the best roasts you will ever consume and serve. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for slow-cooker brisket on a white background including a brisket flat, minced garlic, soy sauce, balsamic vinegar, dry mustard, Worcestershire sauce, salt, and pepper.

👉 Substitutions and Variations

  • Beef – We recommend a brisket flat for this recipe. It is marbled and will become melt-in-your-mouth tender due to the slow cooking technique. You can substitute a chuck roast or beef short ribs with amazing results. We’ve done this recipe with a tri-tip, and it was awesome.
  • Seasoning – Salt and pepper are all you need. Double the amount of ground black pepper for a little heat. Feel free to apply your favorite beef rub, just keep an eye on sodium levels.
  • Flavor enhancers – The combination of soy sauce, Balsamic vinegar, and Worcestershire sauce yields deep flavor for the brisket and the au jus. Beef broth can be substituted for any of these. Feel free to use a low-sodium soy sauce.

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

👩🏼‍🍳 How to Make Slow-Cooker Brisket

A person standing behind a cutting board with an uncooked seasoned brisket flat on it.
  1. Step 1: Season the brisket with salt, pepper, and minced garlic.
A person pouring a soy sauce and Worcestershire sauce mixture from a glass measuring cup onto an uncooked brisket topped with minced garlic and is resting the a slow cooker.
  1. Step 2: Combine the soy, balsamic, Worcestershire, and mustard and pour over the brisket in the slow cooker. 
A fully cooked brisket resting in a thin, dark liquid in a black slow cooker.
  1. Step 3: Cover and cook on LOW for 8 to 10 hours.
A person placing a large piece of aluminum foil over a large cooked brisket on a wooden cutting board.
  1. Step 4: Remove from the slow-cooker and tent with foil for at least 10 minutes.
A person using a wooden spoon to stir a simmering au jus sauce in a silver saucepan on a stove.
  1. Step 5: Strain the sauce, skim, and bring to a boil and simmer until slightly reduced. 
Three slices of slow-cooker brisket resting on a white dinner plate next to helping of green beans and mashed potatoes all topped with an au jus sauce.
  1. Step 6: Slice the brisket and drizzle the sauce over the top

Expert Tip

After rubbing the pepper, salt, and garlic into the brisket, we recommend using the tip of a sharp knife to cut small slits across the top of the roast, through the fat. This will allow the seasonings and garlic to seep down into the meat during the slow-cooking process.

🍽️ How To Serve

  • We often prepare this brisket for a spectacular Sunday lunch. Just prep the brisket, place it in the slow cooker, and then turn it LOW at bedtime.
  • The brisket can be kept on the WARM setting until you are ready to slice and serve.
  • It reheats wonderfully. Simply wrap in foil and roast for about 20 minutes at 350°F until heated through.
  • Serve this brisket with best-ever mashed potatoes, Southern-style green beans, and easy homemade dinner rolls for one of the most comforting meals you’ll ever serve.

🙋🏽‍♂️ Frequently Asked Questions

Can I substitute fresh minced garlic with garlic powder in the slow cooker brisket recipe?

Yes, you can substitute fresh minced garlic with garlic powder; use about ¼ teaspoon of garlic powder for every clove of fresh garlic. However, fresh garlic tends to provide a more vibrant flavor and aroma.

How do Worcestershire sauce, soy sauce, and balsamic vinegar enhance the flavor of the brisket?

Worcestershire sauce adds a savory umami depth, soy sauce contributes saltiness and richness, while balsamic vinegar brings a subtle sweetness and acidity that balances the meat’s richness, creating a complex and well-rounded flavor profile.

What can I do with leftover slow-cooker brisket?

Leftovers are just as good the next day, without a doubt. They also make amazing sandwiches or sliders. Follow our recipe for Pot Roast Sliders, but substitute leftover slow-cooker brisket.

A person using a fork to pierce a piece of slow-cooker brisket that has been pulled away from a large piece of beef on a white dinner plate.

😋 Other Slow-Cooker Recipes

Ready to make the most deliciously tender roast on the block? Go for it!

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

A person pouring an au jus sauce from a spoon onto slices of slow-cooker brisket on a white plate next to a pile of green beans and mashed potatoes.
Print Recipe
5 from 5 votes

Slow Cooker Brisket

This Slow Cooker Brisket yields one of the most flavorful and tender roasts we've ever had or served. The roast can be prepped up to 48 hours in advance of slow-cooking. Just cover and place in the fridge until ready to turn your slow cooker on.
Prep Time15 minutes
Cook Time10 hours
Total Time10 hours 15 minutes
Course: American, Entree
Cuisine: Entree
Servings: 6 people
Calories: 380kcal
Author: Kris Longwell

Equipment

Ingredients

  • 3 lb brisket flat cut, fat cap trimmed to ⅛ to ¼ inch
  • 2 tablespoon black pepper cracked
  • 1 tablespoon Kosher salt
  • 4 cloves garlic minced
  • ¼ cup soy sauce
  • 3 tablespoon balsamic vinegar
  • 2 tablespoon Worcestershire sauce
  • 2 teaspoon dry mustard

Instructions

  • Rub cracked pepper, salt, and garlic all over the brisket. Use the tip of a sharp knife to cut ½-inch slits across the top of the roast, into the fat cap. Place the roast into the slow cooker.
    3 lb brisket, 2 tablespoon black pepper, 1 tablespoon Kosher salt, 4 cloves garlic
  • In a measuring cup or medium-sized bowl, whisk together the soy sauce, balsamic vinegar, Worcestershire sauce, and ground dried mustard until mustard has dissolved. Pour over the roast.
    ¼ cup soy sauce, 3 tablespoon balsamic vinegar, 2 tablespoon Worcestershire sauce, 2 teaspoon dry mustard
  • Cover and cook on LOW for 8 to 10 hours.
  • Use tongs and/or a spatula to carefully remove the cooked brisket to a cutting board. Loosely tent with foil for about 10 minutes.
  • Strain the sauce from the slow cooker through a sieve into a fat separator or a medium-sized bowl. If using the fat separator, pour the liquid into a medium-sized saucepan until only fat remains. If not using a fat separator, use a spoon to skim the fat that has risen to the top of the liquid. Discard grease. Transfer the liquid to a saucepan.
  • Bring the sauce to a boil over high heat. Reduce heat to medium and simmer until the sauce has thickened slightly.
  • Slice the brisket into ½-inch slices and place on a platter. Drizzle some of the sauce over the meat slices. Serve at once, passing the sauce at the table.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We find the best-tasting brisket has about a ⅛ or ¼-inch layer of fat on the top of the brisket, known as the fat cap.  We recommend cutting a few ‘windows’ of the fat cap completely away, so the meat is exposed.  This allows the seasoning to penetrate through the meat.  The fat will cook down as it slowly cooks, flavoring the roast and keeping it extremely moist. 
We recommend getting a ‘flat’ cut of brisket from your butcher.    If you only have access to a brisket with no fat left, don’t worry, it will still be delicious, just not quite as tender.
The brisket can be prepped up to 48 hours in advance of cooking.  Simply cover and place in the fridge until you are ready to start slow cooking.
You can cook the roast on HIGH for 4 to 6 hours.  You won’t get as fall-apart tender of a roast that you would from cooking on LOW, but it will still be delicious. 
This can also be slow-cooked in the oven.  We recommend a Dutch oven with a lid.  Cook at 325°F for 3 hours.  Check periodically to make sure the sauce is not burning.  If it is, turn the temperature down to 275°F.  This usually happens when an oven cooks at a higher temperature than what you set it at.  

Nutrition

Calories: 380kcal | Carbohydrates: 5g | Protein: 49g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 1940mg | Potassium: 858mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 5mg

POST UPDATE: This recipe was originally published in February 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October 2020!

Best Mashed Potatoes

by 21 Comments

If there ever was a side dish that should be deemed the king or queen of all side dishes, this would probably be the one.

Achieving the perfect potato side dish isn’t hard to achieve, but there are a few techniques that we strongly recommend you follow to get the fluffiest, lightest, creamiest, most buttery spuds on the planet. Dishes such as Best-Ever Meatloaf, Ale-Braised Bratwurst, Instant Pot Braciole, and of course, the Perfect Turkey just wouldn’t be the same without them!  Here we go!

A large circular bowl filled with mashed potatoes with melted butter on top.

How To Make Mashed Potatoes

Homemade mashed potatoes are not difficult to make at all.

We’ve got the tips to make this truly the best mashed potato recipe you will ever try.

Selecting the Right Potato

We’re often asked, “What are the best potatoes for mashed potatoes?”

There are two types of potatoes: those that are ‘waxy,’ such as red potatoes. Then there are starchy potatoes, such as the ubiquitous russet.

EXPERT TIP: Our favorite potatoes for mashed potatoes are gold potatoes, such as Yukon gold. They are closer to russet, but we find the taste and texture are just perfect. Russets are perfectly fine to use, too, but we don’t recommend using a waxy potato, such as a red potato.

We peel the potatoes and then cut them into approximately 1-inch cubes. Place them in your pot and then add enough cool water to cover the spuds by about 1 inch.

Water being poured from a 10-cup measuring cup into a pot of cubed potatoes.

The Tools You Will Need

Once the cubed potatoes have simmered in the salted water for 15 minutes, they will be ready to mash.

There are several methods for mashing the cooked potatoes. First, you can use a standard hand masher, that is common, and will still yield delicious potatoes.

EXPERT TIP: Here is the most important tip for this recipe: Using a potato ricer or a food mill will give you incredibly fluffy and creamy mashed potatoes. They both perform the same task and force the cooked potatoes through small holes that create a texture that allows the potatoes to be light yet creamy. The bonus for a food mill is that you don’t have to peel the potatoes. We used a ricer for this version, and the results are nothing short of amazing.

NOTE: Never place the cooked potatoes in a food processor or blender. They will become a gummy mess and not desirable.

Cooked gold potatoes being passed through a ricer into a glass bowl.

Okay, now, let’s keep going with the super important tips:

After you have passed the cooked potatoes through your ricer or food mill, it’s time to add the butter! 1 cup (2 sticks) may seem like a lot, but the best mashed potatoes are buttery! And believe us, 4 lbs of potatoes can handle a good amount of butter.

EXPER TIP: Always add the melted butter to the potatoes BEFORE you add the cream. Use a large wooden spoon to mix the butter into the potatoes, which will allow the butter to adhere to the starch. The result means a delicious buttery taste with every bite.

Melted butter being poured from a small glass bowl into another large bowl filled with cooked gold potatoes.

Next, it’s time to add the cream.

Make sure you heat the cream. We love using half-and-half, which is part milk and part cream. For extra luxurious potatoes, go with all heavy cream.

EXPERT TIP: Add the heated cream in stages, and stir until you’ve reached your desired consistency. For thicker potatoes, you’ll need about 1¼ cup of the cream; for creamier potatoes, go with 1¾ cups.

Warm cream being poured into a large bowl filled with mashed potatoes.

Reviewing the Key Steps for Making the Best Mashed Potatoes

There are lots of ways to make homemade mashed potatoes, but we find if you employ the following steps, you’ll get the fluffiest, most delicious potatoes ever:

  1. Use gold or russet potatoes (we prefer Yukon gold).
  2. Simmer cubed potatoes in salted water until just soft enough to easily pierce with a knife (15 mins after brought to a simmer)
  3. Use a potato ricer or food mill to ‘shred’ the potatoes.
  4. Mix the melted butter into the potatoes BEFORE adding the cream.
  5. Make sure the cream is warmed before mixing in.
  6. Add salt in increments until the desired seasoning is reached.

Add more butter on top when serving, for extra flavor and a beautiful presentation. We add a few grinds of fresh black pepper, too.

A white serving bowl filled with mashed potatoes with melted butter and ground black pepper on top.

Tips for Making Ahead

When you’re making your game plan for preparing the big feast, it’s always great to be able to prepare components of the meal ahead of time.

This side dish is the perfect one to make ahead of time. Another wonderful side dish is our Herbed Rice Pilaf with Toasted Pecans.

EXPERT TIP: Make the potatoes as written up to 6 or 8 hours in advance. We find the best way to reheat them is to place them into a pot that will fit into a larger pot filled with simmering water. Bring the water to a simmer about an hour before serving.  If the potatoes are chilled, it may take closer to 2 hours to get them to the right temperature.  Stir the potatoes every now and then. They can also be reheated in a large skillet on the stove, but be careful, overheating them can dry them out. Even nuking them in the microwave is an option. But the submerged pot in simmering water works perfectly for us.

A large wooden spoon holding up a big helping of creamy mashed potatoes.

I don’t think I have ever heard of anyone not liking a bowl of warm, creamy, buttery mashed potatoes.

Now, you can serve this iconic dish with confidence and ease.

And get ready for lots of ‘oohs’ and ‘ahhs’!

A bowl of mashed potatoes with melted butter on top and a bottle of cream nearby.

Ready to make the best bowl of mashies in the world? Go for it!

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

A large circular bowl filled with mashed potatoes with melted butter on top.
Print Recipe
5 from 7 votes

Best Mashed Potatoes

The Best Mashed Potatoes really are the best mashed potatoes in town. We highly recommend using a potato ricer or food mill to get extra fluffy and creamy spuds. See Notes for tips on making in advance and storing.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American / French
Servings: 10
Calories: 358kcal
Author: Kris Longwell

Equipment

  • Large pot for simmering, potato ricer or food mill

Ingredients

  • 4 lbs gold potatoes peeled, cut into 1-inch cubes
  • Kosher salt
  • 1 cup unsalted butter melted, 2 sticks
  • 1¾ cup half and half heated
  • black pepper freshly ground, optional

Instructions

  • Place the cubed potatoes in a large pot and cover with cool tap water.  Season the water with 1 tablespoon salt.  Bring to a boil and then simmer for 15 minutes. 
  • Drain the potatoes.  Pass the potatoes through the ricer or food mill into a large bowl. 
  • Slowly mix in the melted butter until fully incorporated into the potatoes.
  • Gradually stir in the warmed half and half until desired consistency is reached.  Less cream if you prefer thicker potatoes, more if you prefer creamier spuds. 
  • Season with salt, usually 2½ teaspoons.  Taste as you salt until you reach the desired seasoning. 
  • Transfer to a serving bowl and top with another pad or two of chilled butter.  Top with freshly ground pepper, if desired.  Serve at once. 

Video

Notes

Russet potatoes are a fine substitution for the gold.  We don't recommend red potatoes.
If using a ricer, you'll need to peel the potatoes.  If using a food mill, still cube the potatoes, but there's no need to peel the potatoes.
Make sure you incorporate the melted butter into the potatoes before adding the warmed cream.
We use half and half, but you can use all heavy cream for an extra luxurious taste and texture.  All whole milk is just fine, too.  We don't recommend skim milk or milk substitutes, but it won't ruin the potatoes if you do go that route.
You can prepare the potatoes up to 8 hours in advance of serving.  We like to gently reheat them by placing them in a pot that will fit into another pot of simmering water.  They'll need to be in the simmering water for at least an hour to be warmed throughout.  Don't fill the outer pan to the top with water...you don't want it to overflow any hot water when simmering.
You can reheat the potatoes on the stove, but be careful to not overdo it and dry them out.  Nuking them in the microwave is an option, too.
The potatoes will keep in the fridge for up to 1 week.  They freeze just fine but will lose some of the fluffy texture when thawed and reheated. 

Nutrition

Calories: 358kcal | Carbohydrates: 34g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 31mg | Potassium: 824mg | Fiber: 4g | Sugar: 1g | Vitamin A: 717IU | Vitamin C: 36mg | Calcium: 72mg | Iron: 1mg

Brunswick Stew

by 8 Comments

When the temperatures outside are starting to drop, there’s nothing better than a heartwarming pot of stew simmering on the stove.

This has got to be one of the most comforting and delicious stews around. Chock full of vegetables, and perfectly cooked chicken and pork make this a stew that will easily feed a family (and more) and is very approachable! And it is really easy to prepare! What can be better than that?

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

A large red circular Dutch oven filled with Brunswick stew next to a plate of yellow cornbread pieces.

How To Make Brunswick Stew

There are so many things to love about this stew.

First and foremost is the taste. It’s just so delicious.

But also, the ingredients are simple, straightforward, and plentiful. You’ll probably already have many of them in your pantry.

The origins of this incredibly delicious stew are unknown. However, the U. S. states of Virginia, North Carolina, and Georgia all take claim to its birthplace, but no one really knows for sure.

We do know that the original stew, dating back to at least early American days, included some sort of game for the protein, usually squirrel and/or rabbit. Um…let’s fast-forward to today.

We opt for the most delicious chicken and pork to deliver a superior taste. Without a doubt, we turn to Open Nature® for both proteins.

Let’s start with the Open Nature® Air Chilled Boneless Skinless Chicken Breasts. We love them because:

  • No antibiotics EVER
  • 100% vegetarian fed
  • No added hormones or steroids
  • Air-chilled for more intense flavor!

A person slice pieces of a chicken breast on a cutting board with a package of chicken breast in front of it.

And for the pork, we have to go with Open Nature Pork Tenderloin.

As with all of their products, the pork is minimally processed and is a high-quality cut of meat.

The end result is better flavor and amazingly tender pieces of meat.

A person cutting bite-sized pieces from a pork tenderloin with a packaged tenderloin in the foreground.

Building the Flavor Profile

The Open Nature Boneless Air Chilled Skinless Chicken Breast and Pork Tenderloin are so flavorful as they are, they don’t require a lot of seasoning.

For this Brunswick stew recipe, we find that a sprinkling of salt, pepper, and smoked paprika is all that’s needed to season the chicken and pork.

EXPERT TIP: This stew makes enough to feed a small group of hungry folks. We use our 5-quart Dutch oven, and it nearly fills it to the top. You’ll probably want to sear the chicken and pork in two batches. After the meat is nicely browned, transfer it to a separate platter and then simmer the onion, garlic, and herbs with tomato paste. This deepens the base flavor of the stew wonderfully.

2 images, 1st is a red Dutch oven filled with sautéed chicken and pork pieces, and the next is the same pot with sautéd onions in tomato paste.

This Brunswick stew recipe is loaded with hearty vegetables and a solid chicken broth. If you have the time, make the broth from scratch!

Here are the vegetables we add to the flavorful chicken, pork, and sautéed onions:

  • Whole tomatoes (canned, with juice)
  • Corn (fresh or frozen)
  • Okra (fresh or frozen)
  • Lima beans (canned, drained, and rinsed)
  • Gold potatoes

Simmer for just an hour and you’ll have one of the best stews you’ve ever tasted or served!

A bowl of cubed yellow potatoes being dumped into a pot of stew topped with sliced okra.

The Benefits of Open Nature® Air Chilled Chicken

When chickens are processed, they need to be cooled. The conventional method is immersing the chickens in a cold-water bath. Air-chilled chickens are individually processed in a series of cold chambers with purified air. Because there’s no retained water, the result is more intensely flavored chicken.

The benefits of air-chilled chicken:

  • Better marinade pick-up for more intense flavor
  • Better adhesion of skin
  • Better overall appearance of chicken

This is why Open Nature Air Chilled Chicken is the perfect choice for our Brunswick Stew recipe. And the Open Nature Pork Tenderloin is a top-of-the-line product, too. It all adds up to superior taste that is just amazing.

A pot of Brunswick stew sitting next to a package of air chilled chicken and a Tom Thumb card.

There is something about this stew that hits all the right culinary notes.

It’s deeply flavorful. It warms your soul and fills your belly.

And it just feels nostalgic and homey.

A large white soup bowl filled with Brunswick stew with a piece of cornbread next to it.

When To Serve Brunswick Stew

This stew is amazing at any time of the year, but it’s especially warming when the weather starts to turn chilly outside.

Serve this with our Homemade Cornbread, and you’ll be in comfort food heaven!

And this makes a nice big batch of stew, so it will feed a small crowd. It also freezes beautifully so you can enjoy it for weeks to come! It’s also wonderful to serve on game day!

Who wants a bite of this yumminess?

A hand holding us a spoonful of Brunswick stew above a bowl of the same.

Ready to make the best stew this side of Brunswick? Go for it!

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

A large circular red Dutch oven filled with Brunswick stew with a large ladle placed in the pot.
Print Recipe
5 from 3 votes

Brunswick Stew

Brunswick Stew has been around for many, many generations. The original recipe included squirrel and rabbit meat. Our version goes with delicious chicken and pork. The taste is sensational and feeds a hungry crowd.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Entree / Stew
Cuisine: American
Servings: 12
Calories: 216kcal
Author: Kris Longwell

Equipment

  • 8 QT. pot (i.e., Dutch oven)

Ingredients

  • 2 tablespoon canola oil
  • 1¼ lb Open Nature Air Chilled Chicken Boneless Skinless Chicken Breasts cut into bite-size pieces
  • 1¼ lb Open Nature Pork Tenderloin cut into bite-size pieces
  • 3 teaspoon Kosher salt divided
  • 2 teaspoon black pepper freshly ground
  • 1 tablespoon smoked paprika
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon thyme dried
  • 2 tablespoon parsley fresh, chopped
  • 1 tablespoon tomato paste
  • 4 cups chicken broth
  • 1 28 oz can whole tomatoes with juice
  • 1 lb corn kernels fresh or frozen
  • 12 oz okra fresh or frozen, sliced
  • 1 15 oz can lima beans drained and rinsed
  • 1½ lb potatoes peeled and cut into 1-inch pieces
  • 2 tablespoon Worcestershire sauce

Instructions

  • Season the chicken and pork pieces liberally with salt (1 tsp), pepper (1 tsp), and smoked paprika (2 tbsp) all over.
  • Heat the oil in a large pot, preferably a Dutch oven, over medium-high heat. Working in batches, if necessary, add the chicken and pork to the pot and cook until nicely browned all over, about 11 minutes. Remove pieces with a slotted spoon onto a platter. Set aside.
  • Spoon out all but 2 tablespoon of oil from the pot. Still over medium-high heat, add the onions and cook until soft, about 4 to 5 minutes. Add the garlic and cook for another minute. Add the thyme and parsley and cook for another minute. Add the tomato paste and stir with a wooden spoon until fully incorporated, about another 2 minutes.
  • Add the broth, tomatoes, corn, okra, lima beans, potatoes, Worcestershire sauce, cooked chicken, pork, 1½ teaspoon salt, and 1 teaspoon pepper. Stir to combine. Increase heat and bring to a boil.
  • Reduce heat and simmer the stew for 1 hour until potatoes are very soft. In the last few minutes of simmering, smash a few of the potato cubes against the side of the pot to help thicken the stew. Taste and add more salt, if desired. Serve at once.

Video

Notes

Boneless chicken thighs are an excellent substitute for chicken breasts.
If fresh corn is available, we like to carefully cut the kernels from the cob.  We find 4 cobs produces the right amount of corn.
The stew will keep in the refrigerator for up to 1 week and freezes beautifully for up 2 months. 

Nutrition

Calories: 216kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Sodium: 980mg | Potassium: 274mg | Fiber: 2g | Sugar: 2g | Vitamin A: 581IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg

Italian Ricotta Cheesecake

by 2 Comments

This is such a wonderful cheesecake. A spectacular twist on the common cheesecake, which can often be heavy.  

Boy, oh boy, this Ricotta Cheesecake is so satisfyingly wonderful. Deep in flavor. Rich, yet light, and really divine. Make a day in advance of serving…and your guests will be amazed. A true Loon favorite.

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

A slice of Italian ricotta cheesecake being lifted out of the cake on a cake stand.

How To Make Italian Ricotta Cheesecake

This is a ricotta cheesecake recipe with no cream cheese in it.

The result? Light, fluffy, yet deeply flavorful.

A No-Crust Cheesecake

You may be wondering, how can you possibly have cheesecake with no crust?

Well, you’ll be surprised at how delicious the cheesecake is, even without a thick crust.

EXPERT TIP: All you need is to butter a 9-inch springform pan with butter, and then sprinkle about ¼ cup of your favorite cookie crumbs. As the filling bakes, it will create an almost-crust-like exterior that is the perfect match for the filling. Our favorite cookie to use here are pecan sandies, but you can go with whatever is your favorite, just make sure it crumbles easily.

2 images, the first is a hand dropping cookie crumbs into a butter springform pan, and the next is the pan covered with the crumbs.

Creaming the egg yolks with the sugar and vanilla extract will help to yield the light texture for the filling that we want in this ricotta cheesecake recipe.

EXPERT TIP: We use our stand mixer with the whisk attachment to mix the eggs with the sugar and vanilla. You can also use a hand mixer, electric or hand-cranked. You’ll want to mix on high until the egg mixture is a very pale color. For electric mixers, this usually takes about 6 to 8 minutes on high. You’ll want to stop the mixer after a couple of minutes and scrape down the edges.

A stand-mixer bowl filled with a creamed egg mixture with the whisk attachment above the bowl.

Building the Flavor Profile

We have a few tricks up our sleeves to make this one of the best ricotta cheesecakes in town.

First, toasted pine nuts that have been slightly pulverized add a slightly nutty flavor that matches beautifully against the other ingredients. We toast 5 tablespoons of pine nuts and then give a few quick pulses in our food processor.

We just think a lemon ricotta cheesecake is divine. So, we add lemon zest and lemon juice to the party.

EXPERT TIP: Use a large wooden spoon to stir it all together in the mixing bowl. Don’t over mix, but make sure the egg mixture is fully incorporated into the other ingredients. Stop stirring once the entire mixture is combined and pourable.

A mixer bowl filled with crushed pine nuts, lemon zest, and ricotta cheese.

How To Bake Cheesecake

Some cheesecake recipes call for a warm water bath for the pan to rest in during the baking process.

That’s not necessary here.

Simply pour the batter into the prepared pan and then bake for 30 minutes in an oven preheated to 350°F. After the half-hour is up, lower the temperature to 325°F and cook for another 35 to 40 minutes.

Ricotta cheesecake batter being poured into a springform pan lined with butter and cookie crumbs.

As the cheesecake bakes, your kitchen will smell heavenly.

Bake until fully set and golden brown on top.

EXPERT TIP: To ensure the cake is fully cooked, insert a toothpick in the center and if it comes out clean, it’s ready. Well, almost. You’ll need to chill the cake in the refrigerator for at least 4 hours, or overnight.

An Italian ricotta cheesecake sitting in a springform pan just out of the oven.

How To Serve Italian Ricotta Cheesecake

After it’s chilled in the fridge, it’s time to serve!

We give a sprinkle of confectioners’ sugar over the top to add just another hint of sweetness.

It’s beautiful and the perfect match to the slight tang and nuttiness that you’ll get from the lemon and pine nuts.

Powdered sugar sprinkling over the top of Italian ricotta cheesecake on a cake stand.

We love everything about cheesecakes! Even the origins of this amazing dessert that we have loved for years!

And if you love this Rustic Ricotta Cheesecake, you’ll flip for these recipes, too:

In the meantime, check this masterpiece out!

An Italian ricotta cheesecake on a cake stand with a slice of the cake on a plate next to it.

If you’ve ever wondered how to make cheesecake with ricotta cheese, now you know.

This is a popular dessert served at Italian bakeries and restaurants around the world.

Give yourself some time. It’s not labor-intensive, but it does require time to chill to perfection.

The results will speak for themselves.

A slice of lemon ricotta cheesecake on a plate next to cake stand holding the cake.

Ready to make the best dessert this side of Vienna? Go for it!

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

A slice of Italian ricotta cheesecake being lifted out of the cake on a cake stand.
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5 from 1 vote

Italian Ricotta Cheesecake

This Italian ricotta cheesecake is one of the best Italian desserts you can find. I just love making this incredible dessert. And it is, without a doubt, a Loon favorite!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Chill time4 hours
Total Time5 hours 30 minutes
Course: Dessert
Cuisine: Italian
Servings: 8 people
Calories: 393kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 tablespoon unsalted butter room temperature
  • ⅓ cup Pecan sandies crushed
  • 4 egg yolks
  • 1 cup sugar
  • 2 teaspoon vanilla extract
  • 32 oz ricotta whole milk
  • 1 tablespoon all-purpose flour
  • 5 tablespoon pine nuts toasted, and lightly pulverized
  • 2 teaspoon lemon zest
  • 2 teaspoon lemon juice fresh
  • 2 tablespoon confectioners' sugar for dusting

Instructions

  • Preheat oven to 350°F.
  • Grease a 9-inch springform pan with the butter. Sprinkle the crushed cookies all over the pan, turning the pan to help them stick to the buttered pan.
  • Place the egg yolks, sugar, and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment. Mix on high until the mixture is a light, pale yellow, about 6 to 8 minutes. Scrape down the sides of the bowl midway with a spatula.
  • Add the ricotta cheese, flour, pine nuts, lemon zest, and lemon juice to the egg mixture. Stir with a wooden spoon until just combined. Transfer the mixture to the prepared pan.
  • Place in the oven on the middle rack and bake for 30 minutes. Reduce the temperature to 325°F and bake for another 35 to 40 minutes, or until an inserted toothpick comes out clean.
  • Remove from the oven and place on a baking rack. Let cool for 15 to 20 minutes. Release the sides of the springform pan and place the cake in the refrigerator for at least 4 hours or overnight.
  • Before slicing, place the confectioners' sugar in a sieve and sprinkle over the top of the cheesecake. Slice and serve.

Video

Notes

Use whatever is your favorite cookie for sprinkling in the buttered pan.  We love pecan sandies.  To pulverize, we place about 4 cookies in a large plastic baggie, and then crush with our hands and then a rolling pin.  You don't need to completely cover the pan with the cookies, just a nice sprinkling.  See photo and video for reference.
You can leave the pine nuts whole, if you prefer.  Either way is a delicious option.
Since oven temperatures can vary, do the toothpick test after 60 minutes of baking.  We find that 30 minutes at 325°F and then another 35 minutes at 325° is just the right amount of time, but again, check by inserting a toothpick.  If it's still very wet after 60 to 65 minutes, let is go for another 10 minutes.
Transferring the cake from the pan to a cake platter can be a little delicate.  We find that carefully slipping a flat spatula under the cake helps to release it from the pan.  And then, use two spatulas to lift and transfer.  The cake is sturdy but will require a delicate hand when transferring.  Leaving it on the springform base is perfectly fine, too!
The cheesecake will keep in the refrigerator for up to 1 week.  It will freeze for up 1 one month, but for best results, serve fresh. 

Nutrition

Calories: 393kcal | Carbohydrates: 33g | Protein: 15g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 159mg | Sodium: 100mg | Potassium: 166mg | Fiber: 1g | Sugar: 28g | Vitamin A: 679IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 1mg

POST UPDATE: This recipe was originally published in January, 2015, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in October 2020!
This recipe was inspired by Alex Guarnaschelli’s The Home Cook.

Country-Style Pork Ribs

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This dish is quintessential soul food. So delicious, fall-off-the-bone tender, and the ultimate in comfort food.

Talk about the perfect Sunday dinner meal. The preparation is simple, you just need a few hours to allow the “ribs” to slow-cook in your oven. The perfect sides for this incredible feast are our Skillet Okra with Garlic and Ultimate Macaroni and Cheese. Be sure to ask your butcher, or look in the meat department for “country-style” ribs, not spare ribs, or baby back ribs! More on that in a bit.

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

A white platter with a stack of country-style pork ribs next to two glasses of iced tea.

How To Cook Country-Style Pork Ribs

As mentioned, preparing this dish is not terribly involved.

You just need a few hours to allow the “ribs” to slow-cook in the oven.

And that sauce, oh, the sauce!

What Are Country-Style Pork Ribs?

This is an important question. First, this cut is not from the rib section of the pig, it’s actually from the shoulder.

You can find them in the meat department of most well-stocked supermarkets. We always head to our favorite butcher when we’re in the mood for them. They usually cut them for you on the premises.

EXPERT TIP: You can get boneless country-style ribs or bone-in. We always recommend getting them with the bone. The bone imparts an even deeper flavor. If you do go with boneless, they will still be delicious, but they’ll only need about 90 minutes in the oven. Salt and pepper are all that’s needed to season. A mix of apple cider vinegar and water in the pan helps to make the ribs extra tender. Cover with foil to create steam that will cook them perfectly.

3 images, 1st a hand salting pork ribs in a pan, next liquid being poured in, and the last foil being placed over the pan.

After the ribs have slow-cooked in a 300°F oven for 2 hours, it’s time to amp up the flavor with an amazing sauce.

This sauce is more than just a BBQ sauce, but a good BBQ sauce is part of it.

The sauce is similar to North Carolina-style BBQ, which is vinegar-based.

A silver saucepan filled with a BBQ sauce with a wooden spoon in it.

The Ingredients You Will Need

Here’s what you will need to make this simple, but deeply flavorful sauce:

  • Apple Cider Vinegar
  • BBQ Sauce
  • Dark Corn Syrup
  • Molasses
  • Green Bell Pepper (Chopped)
  • Onion (Chopped)

Make sure you use a quality BBQ sauce. Our recipe is simple to prepare and has amazing taste!

After carefully removing the foil (be careful, there will be escaping hot steam!), simply pour the simmered sauce all over the ribs. And then back in the oven they go (uncovered) for 1 more hour!

A pan of BBQ sauce being poured over cooked country-style ribs in a large roasting pan.

The smell in your kitchen during this final hour of roasting is truly something to behold.

The ribs will slowly simmer in the incredible sauce, and become even more tender as they braise.

EXPERT TIP: The ribs we are using here are large, each slightly over 1 lb (including the bone). One of these ribs will easily make a single serving. If you are using smaller ribs, or boneless ribs, typically two ribs per person is ideal.

A large roasting pan filled with country-style pork ribs with sauce in the pan.

When To Serve Country Pork Ribs

As mentioned, this makes the perfect Sunday dinner.

But, they are also easily reheated in the oven and served on a busy weeknight. Just wrap in foil and place in a 300°F for about 30 minutes. Warm the sauce on the stove.

They are also perfectly matched with a nice serving of buttery mashed potatoes!

A white plate filled with a serving of mashed potatoes with a country-style ribs and sauce on top of it.

And did we mention how tender these ribs are?

Just amazing.

After removing the ribs from the roasting pan, simply pour the sauce from the pan into a gravy boat and pass at the table. Incredible!

A fork and knife being used to cut into a tender country-style pork rib on a plate.

Ready to make the best “ribs” in the country? Go for it!

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

A white platter with a stack of country-style pork ribs next to two glasses of iced tea.
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5 from 1 vote

Country-Style Pork Ribs

Country-Style Pork Ribs are really not ribs, but wow, are they amazingly delicious. Be sure to seek out country-style pork ribs, and don't use spare ribs or baby back ribs. This recipe delivers incredibly tender pork with a tangy and slightly sweet sauce that is off-the-charts delicious.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Entree
Cuisine: American Southern
Servings: 6 people
Calories: 935kcal
Author: Kris Longwell

Equipment

  • Large roasting pan.

Ingredients

  • 8 lbs country-style pork ribs bone-in
  • Salt and pepper
  • 1¼ cup water
  • 1½ cup apple cider vinegar

For the Sauce

  • 1¼ cup apple cider vinegar
  • 1 cup BBQ sauce
  • ¼ cup dark corn syrup
  • ¼ cup molasses
  • ⅓ cup green bell pepper chopped
  • ⅓ cup onion chopped

Instructions

  • Preheat oven to 300°F.
  • Sprinkle salt and pepper all over the ribs and place them in a large roasting pan. Add the water and apple cider vinegar and then cover with foil. Place in the oven for 2 hours.
  • Meanwhile, heat the sauce ingredients in a medium saucepan. Bring to a boil, then lower the heat to low and simmer for 10 minutes. Set aside.
  • Remove the pan from the oven. Very carefully remove the foil (watch out for hot steam escaping!). Use a spatula to carefully remove the ribs from the pan onto a platter. Discard the liquid in the pan. Return the ribs to the pan and then pour the sauce all over the ribs and place back in the oven (still at 300°F), uncovered, for another hour.
  • Remove from the oven. Carefully transfer the ribs to a platter. Pour the sauce into a gravy boat. Serve at once, passing gravy at the table.

Video

Notes

Be sure to seek out country-style pork ribs!  You can usually find them in the meat department of most well-stock supermarkets, or at your local butcher.  Spare ribs or baby back ribs will not yield the same fork-tender results with this recipe.
Boneless country-style ribs are perfectly fine.  Reduce the cooking time to 90 minutes for the initial roasting.
You can eyeball the water/vinegar mixture that goes into the roasting pan.  You want the liquid to go up to about a ½-inch in the pan and against the ribs. 
The cooked "ribs" can be reheated in a 300°F oven wrapped in foil for about 30 minutes, or until warmed through.  Warm the sauce in a small saucepan on the stove. 

Nutrition

Calories: 935kcal | Carbohydrates: 43g | Protein: 77g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 291mg | Sodium: 773mg | Potassium: 1680mg | Fiber: 1g | Sugar: 38g | Vitamin A: 169IU | Vitamin C: 8mg | Calcium: 143mg | Iron: 5mg

Roasted Beet and Burrata Salad

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This salad truly is an incredible combination of flavors.

Beets are just so amazing and so delicious. They are chock full of vitamins and literally explode with flavor when roasted. Matched against the peppery arugula, the tangy vinaigrette, and the incredibly creamy burrata cheese, it just might possibly be the perfect salad!  And it all can be made in advance, just assemble right before serving!

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

A dark circular plate filled with roasted beet and burrata salad.

How To Make Roasted Beet and Burrata Salad

We say this a lot, but this particular recipe is so easy to prepare.  It really, really is!

The beets can be roasted up to 1 day in advance and the vinaigrette can be prepared up to a couple of days in advance.

How To Roast Beets

Roasting beets is fun and delivers one of our favorite vegetables in the world to eat. It is amazing how flavorful they are after spending an hour in the oven, wrapped in foil. Roasted beets in foil are so good, they are delicious on their own!

We love using a combination of beets for this salad. Most folks are familiar with the bright red beets.

But golden beets are so delicious, too, and have a slightly different taste.

EXPERT TIP: To roast the beets, simply wrap each one in foil, place on a baking sheet, and place in a preheated oven to 400°F for 1 hour. Let cool, and then peel away the skin. We recommend keeping the red beets separate from the golden ones because the red beets will stain and turn the golden beets a pinkish color.  Gloves are highly recommended when peeling and slicing the red beets.

3 images, one of a beet in foil, the next is the beet after being roasted, and then the beet being peeled.

The orange vinaigrette for this salad is simple and the perfect match for the burrata, beets, and arugula.

We simply combine together the orange zest, orange juice, and Champagne vinegar, then whisk in the extra-virgin olive oil

EXPERT TIP: If you don’t have a zester or microplane for the orange zest, you can simply scrape the orange along a box grater with the smallest holes. Cut the orange in half and squeeze to get the juice. We wrap ours in cheesecloth to keep out any pulp, but this isn’t 100% necessary. The vinaigrette can be made a couple of days in advance and stored in a jar with a tight-fitting lid in the fridge. Give the jar a good shake to emulsify the vinaigrette just before serving.

A small glass bowl filled with orange vinaigrette with a hand holding a whisk in it.

Choosing the Best Lettuce for Roasted Beet Salad

We love going with fresh baby arugula for this salad, but the following types would be wonderful, too:

  • Watercress
  • Baby spinach
  • Field greens (Mesclun)
  • Kale (chopped)
  • Romaine (chopped)

EXPERT TIP: Once ready to assemble, we like to toss a couple of tablespoons of the vinaigrette with the red beets and then also the golden beets. Toss the lettuce with most of the remaining vinaigrette, leaving some leftover to drizzle over the burrata once everything is plated.

A large wooden salad bowl filled with baby arugula being tossed by a couple of wooden spoons.

What Is Burrata

Burrata is an extra creamy mozzarella that is filled with an even creamier milk cheese that is just divine.

Burrata is usually found in the gourmet cheese section of most well-stocked supermarkets. They are slightly larger than a golf ball and are typically packed in groups of 3 to 5 and packed with water.

If you can’t find burrata, good-quality mozzarella cheese will still work wonderfully!

A medium-sized glass bowl filled with buratta cheese and water.

When To Serve Roasted Beet and Burrata Salad

This beet and mozzarella salad is the perfect pre-dinner salad to serve to guests.

You could add a protein, such as grilled shrimp or chicken, and make it a nice entree salad.

But, it really is the perfect salad to start off an amazing meal with. So versatile and every bite is so satisfying. The toasted pecans add a depth of flavor and a contrast of texture that is spectacular.

A fork holding up a piece of burrata cheese, roasted golden beet, and arugula salad.

If you love this salad, you’ll probably also like our Classic Caesar Salad or our Warm Bacon Spinach Salad.

In the meantime, hurry and make this extremely beautiful and delicious salad!

You will be so glad that you did!

A fork breaking open a ball of burrata cheese sitting on top of sliced roasted beets and arugula salad.

Ready to make what we think quite possibly could be the most perfect salad of all time? Go for it!

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

A dark circular plate filled with roasted beet and burrata salad.
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Roasted Beet and Burrata Salad

Roasted Beed and Burrata Salad is so wonderful in its simplicity. The beets can be roasted up to 24 hours in advance, and the vinaigrette can be made a couple of days in advance. Assemble just before serving! So good!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Salad
Cuisine: American / French
Servings: 4 people
Calories: 695kcal
Author: Kris Longwell

Ingredients

  • 1 lb red beets trimmed of their stems and ends cut off
  • 1 lb golden beets trimmed of their stems and ends cut off
  • 1 teaspoon orange zest
  • 3 tablespoon champagne vinegar or white wine vinegar
  • 3 tablespoon orange juice fresh
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 4 tablespoon extra-virgin olive oil
  • 6 oz baby arugula
  • 1 lb burrata in water, or fresh mozzarella
  • 1 cup pecans chopped, toasted

Instructions

  • Preheat the oven to 400F.
  • Wrap each beet in foil and place on a baking sheet. Roast until the beets can easily be pierced with a knife, about 1 hour. Let cool and then unwrap.
  • Gently peel the beets with your fingers (gloves recommended), or a peeler. Cut in half and then cut into wedges, like slicing an apple. Set aside.
  • In a large bowl, whisk together the orange zest, orange juice, vinegar, salt, and pepper. Add the oil in a thin stream, whisking continuously, until fully combined.
  • Place the arugula in a large salad bowl and pour about half of the vinaigrette over the lettuce. Toss to coat. Pour about 2 tablespoons of the dressing over the red beets and then 2 more tablespoons over the golden beets. Gently toss to coat.
  • Arrange the watercress on individual plates (or one large platter). Top with the beets and pecans, and place one burrata piece on top of each salad. Drizzle the remaining vinaigrette over the top of each piece of burrata.
  • Season with black pepper and serve at once.

Video

Notes

Go with whatever beets you can get your hands on.  We love a combination of red and golden.  Remember to use gloves when handling the red beets as they will stain your fingers.  After you have peeled them, keep the red separate from the gold, otherwise, the red will turn the golden beets a pinkish color.
The beets can be roasted up to 24 hours in advance in an air-tight container with a lid in the fridge.  Slice them before serving (up to an hour before serving).  
The vinaigrette can be made a couple of days in advance.  Keep in a jar with a tight-fitting lid and shake vigorously just before assembling the salad. 
Watercress, kale, endive, or even chopped Romaine are all perfectly fine substitutes for the arugula. 

Nutrition

Calories: 695kcal | Carbohydrates: 28g | Protein: 26g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 771mg | Potassium: 1021mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1917IU | Vitamin C: 25mg | Calcium: 723mg | Iron: 3mg

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

Italian Wedding Soup

by 8 Comments

If you like a soup with a hearty combination of vegetables and meat in a deeply flavorful broth, this is for you.

We love making the chicken broth in advance, and then the rest of this incredibly satisfying soup comes together quickly and easily. When the temperature starts to drop outside, this is the ticket for warming hearts on the inside!

Italian Wedding Soup in a white bowl on a small white plate with a couple of pieces of bread on it.

How To Make Italian Wedding Soup

Once you’ve got your homemade chicken broth ready to go, the rest of putting this soup together is fairly simple.

And the smell, while it’s simmering on the stove, is just amazing.

Homemade Chicken Broth Is Easy To Prepare

You may be wondering if chicken stock is the same as chicken broth? They are very, very similar and are used in many of the same types of recipes.

Typically, stock is slow-simmered with bones (usually those that have been roasted) with a little meat on them. And then also a mirepoix (onion, celery, carrots) and aromatics are added to water with the bones and slow-simmered. This soup recipe would also be great with our Roasted Chicken Stock.

A broth is cooked with meat pieces (i.e., bone-in, skin-on chicken breasts) and also a mirepoix and aromatics. Broths are usually seasoned with salt, whereas stocks usually are not. Our Homemade Chicken Broth would also work wonderfully with this recipe.

EXPERT TIP: We recommend making the broth a least one day in advance of preparing the soup. Let the broth cool for 24 hours in the refrigerator. The rendered fat will rise to the top of the broth and then congeal, making it easy to skim off with a spoon the next day.

A hand using a spoon to skim congealed chicken fat from the surface of a pot filled with chilled chicken stock.

The Ingredients You Will Need

If you were to ask most people what Italian Wedding Soup is, they would say it’s a soup that’s served at Italian weddings.

Well, that may be true, but it actually means “minestra maritat”, which translates to: “married soup.” It’s the perfect marriage of vegetables and meat!

Speaking of vegetables, we love using a combination of carrots, celery, and spinach. Other wonderful greens could be used in place of the spinach, such as kale, endive, cabbage, or escarole.

Two glass bowls, one filled with sliced celery and carrots and the other with spinach, both over a stock pot.

If you want an authentic Italian wedding soup recipe, you’ve come to the right place.

Homemade meatballs add incredible taste and texture to this amazing soup.

EXPERT TIP: You need to start off with a total of 2 pounds of ground meat. We recommend using a combination of any of the following: Beef, veal, pork, or Italian sausage. Ground turkey or chicken or good options, as well. If you like your meatballs a little larger, roll them to about 2 inches in diameter. If you like them small, roll them to about 1 inch in diameter.

3 images with 1st a bowl filled with ground meat, eggs, and cheese, and the next a hand holding a formed meatball, and last meatballs cooking in a hot skillet.

Choosing the Right Pasta

Cooked pasta rounds out the flavor profile of this ultimate comfort soup.

We recommend going with a small pasta such as ditalini, gigli, orecchiette, orzo, or small elbow.

Once the veggies have been simmering for 15 minutes, it’s time to add the pasta for another 15 minutes of simmering.

A glass bowl full of uncooked elbow pasta being dropped into a large stock pan.

After the pasta and vegetables have simmered for a total of 30 minutes, it’s time to add the seared meatballs.

When searing the meatballs, you want them to be nice and browned on the outside, but not 100% cooked on the inside.

Simmering the seared meatballs in the broth for another 20 minutes will cook them to juicy perfection.

A large ladle filled with soup containing a meatball, pasta, spinach, and chicken stock.

How To Serve Italian Wedding Soup

This soup is so hearty, it makes a wonderful meal when served with a nice crusty loaf of bread.

If desired, sprinkle the individual bowls of soup with a pinch of red pepper flakes.

Grated Parmesan cheese on the top of each serving is beautiful and adds another wonderful layer of flavor.

A hand scraping a block of Parmesan cheese across a microplane over a bowl of Italian wedding soup.

This is the quintessential comfort soup.

If you don’t make the broth (or stock), seek out a good-quality purchased broth. The meatballs can be made up to 3 days in advance.

Talk about a spoonful of deliciousness with every single bite!

A hand holding a soup spoon with a meatball, some pasta, and spinach on it and over a bowl of the soup.

Other Classic Soups to Try

We are just crazy about homemade soup. We’ve seldom met a well-made soup that we didn’t absolutely love. Here are a few other favorites you’ll want to check out:

But in the meantime, you’ve got to make this incredible soup! Just look at this bowl of yumminess!

A white soup bowl filled with Italian wedding soup with a spoon in it and piece of bread nearby.

Ready to make a soup that is the perfect marriage of vegetables and savory meat? Go for it!

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

Two white soup bowls filled with Italian wedding soup on small plates with pieces of bread on them.
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5 from 2 votes

Italian Wedding Soup

This Italian Wedding Soup is the perfect marriage of veggies and meat. It will warm you to the bone and make you smile with every satisfying bite! Perfect for when loved one's are coming to visit!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Soup
Cuisine: Italian
Servings: 10 people
Calories: 532kcal
Author: Kris Longwell

Equipment

  • 6 to 10 quart stock pan

Ingredients

  • 1 gallon chicken broth 16 cups
  • 3 large carrots peeled and sliced
  • 4 stalks celery sliced
  • 12 oz spinach fresh
  • 12 oz pasta dried, such as dilatini or small elbow

For the Meatballs

  • 1 lb ground beef 85% lean is good
  • 1 lb Italian sausage sweet of hot
  • 2 eggs lightly beaten
  • ½ cup onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoon parsley fresh, flat-leaf, chopped
  • ½ cup bread crumbs plain, dried
  • ½ cup Parmesan cheese plus more for garnish
  • Sea salt and black pepper
  • 3 tablespoon olive oil

Instructions

  • Bring the broth to a boil over high heat.
    1 gallon chicken broth
  • Add the carrots, celery, and spinach, and turn to low. Simmer for about 30 minutes, until tender
    3 large carrots, 4 stalks celery, 12 oz spinach
  • About 15 minutes into the simmering, add the pasta.
    12 oz pasta

Make the Meatballs

  • In a large bowl, combine the beef, Italian sausage, eggs, onion, garlic, bread crumbs, cheese, and 1 teaspoon of salt and pepper (each). Mix until fully combined.
    1 lb ground beef, 1 lb Italian sausage, 2 eggs, ½ cup onion, 3 cloves garlic, 2 tablespoon parsley, ½ cup bread crumbs, ½ cup Parmesan cheese, Sea salt and black pepper
  • Moisten hands and shape medium-sized meatballs. Place them on a platter.
  • In a large frying skillet over medium heat, warm the oil.
    3 tablespoon olive oil
  • Working in batches, add the meatballs to the hot oil and brown on all sides, about 6 - 8 minutes. The insides won't be completely cooked at this point.
  • Finish Off the Soup
  • Using a slotted spoon, carefully add the meatballs to the soup and simmer gently over low heat until they are cooked through, about 20 minutes.
  • Taste, and add salt accordingly, usually anywhere from 1 tablespoon to 2 tablespoons, depending on whether the broth was seasoned or not. Taste and then add in increments, continuing to taste until just right.
  • Ladle soup into warmed soup bowl and top with grated cheese.

Video

Notes

The broth can be made up to 4 days in advance.  It can be frozen for up to 2 months.
You need about 1 gallon of broth, which is 4 quarts (16 cups).  Be careful when seasoning with salt.  Some purchased broths are already seasoned with salt.  Just before serving, taste and add salt in smaller amounts, tasting after each addition, until it's to your liking.
Kale, escarole, and cabbage are wonderful in this soup, as well as spinach.
Any combination of ground beef, pork, Italian sausage, or veal makes great meatballs.  Ground turkey or ground chicken are good options, too, though they won't make as juicy a meatball. 
The soup keeps in the fridge for up to 1 week and freezes for up to 2 months.  

Nutrition

Calories: 532kcal | Carbohydrates: 36g | Protein: 25g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 103mg | Sodium: 1937mg | Potassium: 963mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7028IU | Vitamin C: 41mg | Calcium: 172mg | Iron: 4mg

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

Homemade Stromboli

by 11 Comments

Everyone loves pizza, right? Well, wait until you sink your teeth into this incredible culinary creation.

We love all kinds of pizza, from Chicago-Style Deep-Dish to Thin-Crust Soppressata and Mushroom Pizza to Melt-In-Your-Mouth Pizza Rolls. But when you roll it all up with high-quality meats and cheeses and then bake to perfection, you’ve got something truly magical to serve. And you won’t believe how easy it is to prepare!

A stromboli sitting on a cutting board next to a knife with several slices of the stromboli in the foreground.

How To Make Stromboli

This stromboli recipe is not difficult to prepare and is fun to bring the kids in to help out.

We love going with our homemade pizza dough, but you can certainly pick up some dough from your favorite local pizza joint.

Stuffing the stromboli with quality meats and cheese ensures the end result is stellar. More on that in just a moment.

Choosing the Best Ingredients

We’ve said this many times before, but it bears repeating: A recipe is only as good as the ingredients you choose to make it with.

Primo Taglio® is a premium line of meats and cheeses and is made with the finest ingredients.

We start by rolling our pizza dough out to a rectangle that is approximately 10″ x 13″ in size. Brush on some melted butter, and then add a nice layer of Primo Taglio® Grated Parmesan Cheese.

A hand sprinkling grated Parmesan cheese onto a rectangle of pizza dough with a container of parmesan cheese in the foreground.

Next, we add a layer of sliced pepperoni, and then a layer of amazing Primo Taglio® Italian Dry Salami.

This salami is so delicious and is the perfect Italian meat for our homemade stromboli.

EXPERT TIP: When you are layering the meats onto the dough, be sure to leave about a 1-inch border around the edges. This will allow you to easily seal the dough once it’s rolled up.

A hand layering slices of salami onto a large rectangle of pizza dough with a package of salami in the foreground.

A layer of thinly sliced Primo Taglio® Prosciutto adds a depth of flavor that we think is just incredible.

This prosciutto has been dry-cured for 7 months and is expertly cut into paper-thin slices.

It completes what we think is the trifecta of meats for our stromboli.

A hand layering slices of prosciutto onto a large rectangle of pizza dough with a package of prosciutto in the foreground.

The Difference Between Calzone and Stromboli

We love all kinds of pizza, and stromboli is one of our all-time favorites. But we love a nice calzone, too.

Stromboli vs Calzone. What’s the difference you make ask.

That’s easy, a stromboli is rolled up jelly-roll style with the ends sealed. A calzone has similar ingredients as a stromboli, but is folded over like a taco and sealed along the edges.

EXPERT TIP: Start to roll the stromboli by gently folding the long edge of the rectangle inwards. Keep rolling until you reach the other edge. Use your fingers to pinch and seal the stromboli. Tuck the ends in and use your fingers to help form a seal on both sides. Use a sharp knife to cut several diagonal slits on the top of the log. Gently transfer the stromboli to a baking sheet, seam side down. Brush all over with an egg wash.

Two hands rolling up a stromboli, and then those two hands sealing the ends, and then a knife cutting slits on top of the stromboli.

Place in a 375°F preheated oven and bake for 30 minutes.

The smell of a stromboli pizza, while it is baking, is heavenly.

You’ll love the oozing cheese when you cut the slices. You’ll want to make sure you have a nice warmed serving of fresh marinara sauce for dipping.

Several slices of homemade stromboli on a cutting board next to a chef's knife.

There is just something extra festive about a homemade stromboli.

Besides being incredibly delicious, especially when served with homemade marinara sauce, it’s just perfect for entertaining.

Folks love to graze over the delectable slices and consistently come back for more until it’s all gobbled up!

A small spoon being used to place marinara sauce on a slice of stromboli

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

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

A stromboli sitting on a cutting board next to a knife with several slices of the stromboli in the foreground.
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5 from 5 votes

Homemade Stromboli

Homemade Stromboli is almost as fun to prepare as it is to eat. Almost. The loaded pizza roll is bursting with amazing flavors from the Italian meats and cheese. And it is perfect for entertaining.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Lunch / Dinner
Cuisine: Italian
Servings: 6
Calories: 646kcal
Author: Kris Longwell

Equipment

  • Baking sheet

Ingredients

  • 2 tablespoon flour for dusting work surface
  • 12 oz pizza dough homemade or purchased
  • 2 tablespoon unsalted butter melted
  • ½ cup Parmesan cheese grated, plus more for topping
  • 6 oz pepperoni sliced
  • 6 oz Salami sliced
  • 3 oz Prosciutto thinly sliced
  • 6 oz. mozzarella cheese whole milk, shredded
  • 1 large egg lightly beaten
  • t tablespoon oregano dried
  • 2 cups marinara sauce warmed

Instructions

  • Preheat oven to 375°F.
  • Lightly dust work surface with flour. Use a rolling pin to roll the dough out to a 10 x 13-inch rectangle, with the long side facing you.
    2 tablespoon flour, 12 oz pizza dough
  • Brush the melted butter all over the dough. Sprinkle ½ cup of the Parmesan cheese over the butter. Add a layer of the pepperoni, overlapping each slice slightly, leaving a 1-inch border along the edges of the dough. Then add a layer of the salami over the pepperoni, also slightly overlapping. Top with sliced prosciutto and then cheese.
    2 tablespoon unsalted butter, ½ cup Parmesan cheese, 6 oz pepperoni, 6 oz Salami, 3 oz Prosciutto, 6 oz. mozzarella cheese
  • Use your hands to start rolling the dough inwards, lengthwise. Continue rolling until the other side of the dough is reached. Carefully pinch the edges to form a seal. Also, use your hands to fold in and seal both ends of the stromboli.
  • Transfer to a baking sheet, seam side down. Cut three diagonal slits in the top of the stromboli. Brush the egg wash all over the tops and sides, and then sprinkle 1 tablespoon of Parmesan cheese and the dried oregano over the top. Place in the preheated oven and bake for 30 minutes, or until golden on top.
    1 large egg, t tablespoon oregano
  • Remove from the oven and let rest for 5 to 10 minutes. Use a serrated knife to cut the stromboli into 1-inch slices. Place on a serving platter and serve with warmed marinara sauce.
    2 cups marinara sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
We love the combination of pepperoni, salami, prosciutto, and whole milk mozzarella.  Other common stromboli filling ingredients include deli ham and shredded provolone cheese.  
We believe homemade pizza dough makes a significant difference in the final dish, but you can often find excellent pizza dough available for purchase from your local pizza place or Italian eatery. 
The stromboli is best when served warm, but it's also delicious at room temperature.
Homemade marinara is the perfect dipping sauce for this stromboli.

Nutrition

Calories: 646kcal | Carbohydrates: 35g | Protein: 31g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 131mg | Sodium: 2395mg | Potassium: 525mg | Fiber: 2g | Sugar: 7g | Vitamin A: 774IU | Vitamin C: 6mg | Calcium: 267mg | Iron: 4mg

Plant-Based California Burger

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If you’re looking to improve your diet, yet not compromise on flavor, you’ve come to the right place.

As the leading state in the U.S. for agricultural production, California is famous for farm-fresh produce, especially those amazingly delicious avocados. We are so excited to share this wonderful plant-based burger that is loaded with that undeniable California farm-fresh taste.

A plant-based California burger topped with sliced avocado sitting on a red-checkered napkin.

How To Make a California Burger

There are just so many things to love about this California-style burger.

It’s incredible in taste. It’s loaded with amazing nutritional goodness. And it couldn’t be easier to prepare.

Before we get to the headliner of this burger, the incredibly delicious OZO Plant-Based Burger, let’s talk about those amazing California flavor enhancements.

We love making a batch of our homemade Chimichurri Aioli for our California Burger.

Chimichurri is a deeply flavorful condiment that is loaded with fresh ingredients including parsley, cilantro, garlic, onion, red bell pepper, red wine vinegar, extra-virgin olive oil, and herbs.

Mix this with some mayonnaise and the juice of fresh lemon, and you’ve got an aioli that will complement the burger wonderfully.

EXPERT TIP: The chimichurri aioli can be prepared several days in advance and kept in an air-tight jar with a tight-fitting lid in the fridge. We absolutely love making our mayonnaise from scratch, and it’s really much easier than you might think.

A small jar filled with chimichurri mayonnaise with a small spoon stuck in it.

OZO Plant-Based Protein is Naturally Delicious

We are so thrilled partnered with OZO™ for this incredible burger.

The OZO Plant-Based Proteins are straightforward and include no artificial ingredients. Even though they are certified vegan, they are also perfect to use in a “flexitarian” diet. In other words, skip the beef, but not the cheese!  These burgers feature a high-quality pea protein that is a great source of iron and has been known to aid in muscle growth, weight loss, and heart health. And they’re great with melted cheese and a little chimichurri aioli. And of course, avocados, but more on that shortly.

EXPERT TIP: We love cooking these out on the grill, but they can easily be cooked on a griddle or skillet! Cook until the internal temperature reaches 165°F, about 3 to 4 minutes of cooking per side. We use our grill pan for easy flipping, but that’s not 100% necessary.

Two plant-based burgers on a grill pan on a grill in front of two hamburger buns, also on the grill.

Building the Classic California Flavor Profile

While the burgers are cooking, it’s time to quickly prep the avocados.

After peeling and removing the pit, we take a large, sharp knife and cut the avocado into thin slices.

Once you are ready to place on top of the burger, you just gently press the slices down and slightly sideways to form the perfect topping.

A person holding a peeled, pitted, and halved avocado and using a large knife to cut it into thin slices.

Simple Ingredients Make the Best Burger

There is a reason this burger is so incredibly flavorful: The simplicity and freshness of clean ingredients.

We can say without one hesitation of doubt that OZO has completely raised the bar on plant-based protein offerings. In addition to these incredible protein-based burgers, OZO also offers Plant-Based Ground and Plant-Based Mexican Seasoned Ground. The sky is the limit with these delicious products!

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

Don’t you want some of this?

An array of product including sliced tomatoes, leaf lettuce, and a spatula placing a protein-based burger on a bun on a checkered napkin.

When To Serve a California Burger

We love to offer these amazing burgers as an option when grilling outside.

In fact, they are a spectacular option at a festive ‘at-home’ tailgating party!

Set out all of the ingredients out on a festive table and let guests build their own burger!

After one bite, you and your guests will be believers!

Two hands holding a plant-based California burger with a bite taken out of it.

We can’t rave enough about the OZO Plant-Based Burgers for our incredible California Burgers! They are an absolutely delicious blend of pea and rice protein fermented by shiitake mushrooms.

The Loon took one bite and simply couldn’t believe it was a meatless hamburger.

And what’s even better, these burgers contain no cholesterol and have fewer calories, fat and saturated fat than 80% lean ground beef. In other words: “It’s OZO good!”

A plant-based California burger topped with sliced avocado sitting on a red-checkered napkin in front of an OZO package.

Ready to make the best ‘flexitarian’ hamburger ever? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and @OZOFoods1!

A plant-based California burger topped with sliced avocado sitting on a red-checkered napkin in front of an OZO package.
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Plant-Based California Burger

This Plant-Based California Burger may be a lot healthier for you than your standard burger, but trust us when we say you are not compromising on taste or texture. Just wait until you try it. You'll whole-heartedly approve, without a doubt!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Lunch / Dinner
Cuisine: American
Servings: 4
Calories: 457kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill. Or, griddle or medium-sized skillet.

Ingredients

  • ¼ cup mayonnaise
  • ¼ cup chimichurri sauce homemade or purchased
  • 1 teaspoon lemon juice
  • 4 OZO Plant-Based Burgers Thawed 24 hours in advance in the refrigerator
  • Kosher salt and black pepper
  • 4 slices Swiss cheese
  • 4 hamburger buns brioche
  • 2 avocados peeled and pit removed
  • 2 large tomatoes sliced
  • 1 stack green leaf lettuce torn into bun-sized pieces

Instructions

Make the Chimichurri Aioli

  • In a small bowl, mix together the mayonnaise with the chimichurri sauce and lemon juice. Place in refrigerator until ready to use. If making in advance, place in a small jar with a lid.

Prepare the Burgers

  • Heat your grill to medium-high heat. Lightly season the burgers on both sides with salt and pepper.
  • Place the burgers and buns (cut side down) directly on the grill, or in a grill pan over direct heat. Cook for 3 to 4 minutes and then use a spatula to flip the burgers. Cook for another 4 minutes, or until internal temperature reaches 165°F. Add the cheese slices during the last couple minutes of cooking. Keep an eye on the buns, remove them from the grill as soon as they are slightly browned and toasty.
  • Meanwhile, cut the avocados in thin strips, lengthwise. Use your hand to slightly flatten the slices, gently pushing down and to the side. If desired, lightly sprinkle salt and pepper on the tomato slices.
  • Remove the burgers and buns from the grill, and build the burgers by smearing a thin layer of the chimichurri mayo on the bottom bun, then a layer of lettuce, tomato slice, and then burger with cheese. Top with sliced avocados and top bun. Serve at once.

Video

Notes

The chimichurri aioli/mayo can be made up to 3 days in advance and kept in the fridge in a container with a tight-fitting lid.
After slicing the avocados, you'll want to use one half of each avocado for each burger.  
The burgers can also be prepared on a griddle or a skillet.  Thaw frozen patties in the refrigerator a day in advance.  When ready to cook the patties, spray the griddle or skillet with nonstick cooking spray and place the pattie (from the refrigerated state) into the pan.  Cook for approx. 3.5 to 4 minutes per side, or until internal temperature reaches 165°F. 
We think brioche hamburger buns are a wonderful match to the other components of the burger, but any type of bun would work just fine. 

Nutrition

Calories: 457kcal | Carbohydrates: 35g | Protein: 12g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 348mg | Potassium: 771mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1064IU | Vitamin C: 24mg | Calcium: 230mg | Iron: 2mg

Kentucky Hot Brown

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When the Loon took his first bite of this incredible open-face sandwich, he looked at me in complete amazement.

I mean, think about it…toasted country white bread, layered with thick slices of roasted turkey, juicy tomatoes, smoked bacon, melted white cheddar, topped with an incredible Mornay sauce…um, yeah.  Perfect for breakfast, brunch, lunch, or dinner!  And it’s easy to bring together!

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

Kentucky-Hot-Brown-recipe

How To Make Kentucky Brown

This dish is decadent but luxurious. It brings together flavors that spell pure comfort.

It was actually created at the Brown Hotel back in the 1920s, hence the name.

Don’t expect a brown sauce, but do expect a taste sensation.

Like almost every single recipe that we can think of, the end result is only as good as the quality of ingredients that go into the dish.

To that end, if you’re wanting to make the best hot brown recipe possible, why not make homemade bread?

It’s easier than you think and the taste is heavenly.

homemade white bread sliced and sitting on a red-checkered napkin.
Be sure to get good-quality roasted turkey, thick slab bacon, and seek out the freshest tomatoes you can find.

And top-notch sharp white cheddar cheese is a must. And of course, good country white bread makes a wonderful base.

EXPERT TIP: We get our roast turkey from the deli section at our favorite supermarket. We do smoked Black Forest roast turkey and ask for it to be cut into thick slices, approximately ¼-inch thick.

White plates filled with cooked bacon, slice turkey, butter, and surrounded by a tomato and sliced bread.

How To Make Mornay Sauce

The Mornay Sauce is one of the components of this dish that really makes it luxurious and a bit decadent.

To make the sauce, simply make a roux with butter and flour and then add warmed whole milk. Once it has thickened, mix in shredded white cheddar cheese, Parmesan cheese, nutmeg, hot sauce, salt, and pepper. So easy!

EXPERT TIP: The Mornay sauce will stay warm in a covered saucepan for up to 1 hour. It can also be easily be reheated over medium-low heat. We love to pass extra sauce at the table.

A cast iron skillet filled with a Kentucky hot brown with Mornay sauce being poured over the top.

When to Serve

There is something about this dish that just screams Southern breakfast or brunch to us.

But it so filling, it also makes a wonderful lunch or dinner. No need to make side dishes when serving this. You’ve got all you need in one serving!

Another amazing Southern breakfast/brunch dish is our Cheesy Shrimp and Grits!

In the meantime, sink your eyes (and then teeth) into this Kentucky Classic!

A Kentucky hot brown topped with two strips of bacon all in a cast iron skillet.

Ready to make the most spectacular open-face sandwich this side of the Kentucky Derby? Go for it!

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

A Kentucky hot brown topped with two strips of bacon all in a cast iron skillet.
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5 from 2 votes

Kentucky Hot Brown

This Kentucky Hot Brown is decadent and so extremely fulfilling. Get top-notch ingredients, and you will be in open-faced sandwich heaven! The sauce can be prepared a day in advance and rewarmed before using.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast, Lunch, or Dinner, Sandwich
Cuisine: Southern, U.S.
Servings: 6 people
Calories: 933kcal
Author: Kris Longwell

Equipment

  • 2 baking sheets, or a large cast iron skillet

Ingredients

FOR THE MORNAY SAUCE

  • 2½ cups whole milk
  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 2 cups cheddar cheese white, grated, you'll need more for the sandwich, see below
  • ¼ cup Parmesan cheese finely grated
  • ¼ teaspoon nutmeg ground
  • 1 teaspoon hot sauce ie, Crystals, Louisiana, Tobasco
  • Kosher salt and freshly ground black pepper

FOR THE SANDWICHES

  • 1 lb applewood smoked bacon thick cut
  • 2 large tomatoes sliced, you'll need 6 to 8 slices
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 8 slices white bread thick slices, country white
  • 4 tablespoon unsalted butter room temperature
  • 2 lbs roast turkey sliced into thick slices (¼-inch is good)
  • 1½ cups cheddar cheese white, shredded
  • ½ cup Parmesan cheese
  • 2 tablespoon chives chopped, for garnish

Instructions

MAKE THE MORNAY SAUCE

  • In a small saucepan, bring the milk to a simmer over medium heat.
  • In a medium saucepan, melt the butter over medium heat and then add the flour, whisking for about 1 minute.
  • Slowly whisk in the heated milk and bring to a simmer. Continue to cook, whisking frequently, until thickened, about 5 - 7 minutes. (If becomes too thick, add a little more milk).
  • Remove from heat and stir in both of the cheeses until melted. Mix in the nutmeg and hot sauce and season with salt and pepper, to taste. Cover and set aside.

PREPARE THE SANDWICHES

  • Cook the bacon in the oven or in a large skillet until crisp. Set aside.
  • Preheat the broiler on high.
  • Place the tomato slices on a baking sheet, drizzle with oil, and season with salt and pepper.
  • Butter both sides of the bread slices and place on a second baking sheet.
  • If both baking sheets can fit under the broiler, place both the tomatoes and bread in the oven. Flip the tomatoes and bread after about 1 minute. Keep an eye on them, don't let burn! If you don't have room to broil both tomatoes and bread at the same time, do them one at a time.
  • To build the sandwiches, place toasted bread slices on a baking sheet or in a cast-iron skillet (you may need to use two baking sheets). Top each slice of toast with one or two slices of turkey. Spoon about ½ cup of the sauce over the turkey, and then sprinkle on the cheeses, evenly distributed across all sandwiches.
  • Turn the broiler to low, and cook until the cheese is melted and starting to brown, 2 to 3 minutes. Again, keep an eye on them, don't let them burn!
  • Transfer the sandwiches to plates and top with a tomato slice or two, a couple of strips of bacon, and garnish with chives. Serve at once!

Video

Notes

Although we highly recommend making the country white bread from scratch, any good-quality sliced bread will work just fine.
We get our turkey from the deli section of our favorite supermarket.  Ask to have it slice nice and thick, about ¼-inch.  We use smoked Black Forest, but whatever is your favorite will work well.
The Mornay sauce can be made the day before and then gently reheated on the stove before serving.
These are also fun to serve in individual cast iron skillets or individual casserole dishes.  But, it's also very impressive when transferred to plates and served individually.  

Nutrition

Calories: 933kcal | Carbohydrates: 33g | Protein: 53g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 187mg | Sodium: 2969mg | Potassium: 774mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1386IU | Vitamin C: 6mg | Calcium: 648mg | Iron: 4mg

POST UPDATE: This recipe was originally published in September 2017, but was updated with improved tweaks to the recipe, with new tips, photography, and a fabulous new video in September 2020!

Greek Salad with Grilled Steak

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This dish works wonderfully as an entree salad, a side salad, or for serving buffet-style. 

We just love a good Greek salad.  And we just love grilled skirt steak.  Put them together, and you’ve got a perfect culinary marriage! Serve with warm, crusty garlic bread, and you’ve got an entree salad that will delight your guests, no doubt!  

Greek Salad with Grilled Steak
Greek Salad with Grilled Steak

How To Make Greek Salad with Grilled Steak

Putting together this classic salad is actually not difficult at all.

Much of the salad can be prepped and even assembled well in advance of serving.

Allowing the meat to marinate overnight is even better, which makes putting it all together just before serving so easy!

Choosing the Perfect Greek Steak

You really can’t go wrong with choosing a good steak for this salad.

Our cut of choice is skirt steak because it is highly marbled. The Greek steak marinade consists of classic Greek flavors and makes the meat extremely tender and melt-in-your-mouth delicious once grilled.

EXPERT TIP: After mixing together the marinade ingredients, we place the steak in a large zipper bag and then pour the marinade over the meat. Massage it a bit with your hands, and press the air out of the baggie before closing. Keep in the fridge for at least 4 hours, or even better, overnight. Another cut of steak that is great is a flap steak, ribeye, or strip steak.

Once you’re ready to grill, it only takes about a total of 10 minutes. You’ll want to make sure you reach an internal temperature of 145°F for medium.

A plastic baggie filled with a skirt steak and a Greek dressing and then that steak on a gas grill.

The Ingredients You Will Need

Feta cheese is classically Greek and is the perfect choice for this salad.

While the meat is getting all tender and flavorful in the fridge, it’s time to marinate it with our classic Greek salad dressing recipe.

EXPERT TIP: Feta cheese has a distinct taste that we just love. We recommend going with 8 oz. of cheese, which delivers a bold (but not too much!) feta taste. If you want more of the salad and less cheese, then go with 6 oz. of cheese. Allowing the cheese and marinade to chill in the fridge for an hour or two just deepens the flavor profile. However, in a pinch, the cheese is good as is right after you mix in the marinade.

A glass bowl filled with crumbled marinated feta cheese.

A classic Greek salad recipe consists of chopped cucumbers, tomatoes, parsley, olives, and usually a little red onion.

We love the addition of capers to the mix because it adds a wonderful, slightly salty, briny taste that perfectly complements the cheese and grilled steak.

This mixture by itself is delicious and makes a wonderful side salad.

A glass bowl containing a mix of chopped tomatoes, cucumbers, capers, olives, and herbs with a wooden spoon in the middle of it.

How To Slice Skirt Steak

Once you have finished grilling the steak, you’ll want it to rest for about 10 minutes to allow the juices to redistribute.

Cover with foil to keep warm.

EXPERT TIP: To ensure every bite is as tender as possible, you’ll want to slice the meat against the grain. Simply place the steak on a cutting board. Look for the parallel lines running throughout the cut of meat. This is called the ‘grain.’ Cut the steak into two or three pieces, cutting in the same direction as the grain. Then, turn the pieces to a 90° angle and cut bite-sized strips against the grain.

A hand using a carving knife and fork to slice a piece of grilled skirt steak against the grain to form bite-size strips.

We love to add chopped romaine lettuce when we are mixing together the salad just before preparing.  We recommend going with 2 cups.

The addition of chopped lettuce is a popular addition in diners across the United States, but if you prefer, you can leave it out and serve it the way they do in Greece!

It’s almost time to serve!

A glass bowl filled with a chopped Greek salad with a wooden spoon stuck in the middle.

When to Serve Greek Salad

We think this salad is off-the-charts delicious served when the steak is still warm and extra-juicy.

However, it is really wonderful served warm OR at room temperature.  You can serve this for a small gathering of family or friends, but it also makes a wonderful addition to a full spread of dishes, buffet-style.

We serve this entree salad at any time of the year, and always get rave reviews! It pairs wonderfully with a robust red wine, such as a Cabernet, or a dry white wine like Pinot Grigio.

EXPERT TIP: As mentioned, this salad is spectacular even without a protein on top. However, other excellent protein options are grilled chicken, shrimp, or even tofu!

A large oval platter filled with a Greek salad and grilled steak with two large gold spoons on the side.

We just can’t rave about this salad enough. It truly is a taste sensation.

EXPERT TIP: You can make all of the components of the salad ahead of time. Don’t mix it all together until just before serving. If mixed too far in advance, the chopped Romaine will become limp and a bit soggy.

It is such a beautiful serving not just on the large platter, but also as individual servings.

An individual plate filled with Greek salad with grilled meat sitting next to a glass of red wine.

Ready to make the best Greek Steak Salad this side of Athens? Go for it!

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

A large oval platter filled with a Greek salad and grilled steak with two large gold spoons on the side.
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5 from 6 votes

Greek Salad with Grilled Steak

This Greek Salad with Grilled Steak brings together two of our favorites things in the world...a Greek salad and beautifully grilled skirt steak. Marinate the steak first for about 4 hours (or overnight), then marinate the feta cheese, then assemble this amazing entree salad. Incredible!
Prep Time25 minutes
Cook Time10 minutes
Chill time for steak and cheese4 hours
Total Time4 hours 35 minutes
Course: Salad
Cuisine: Greek
Servings: 6 people
Calories: 376kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill - outdoor or indoor.

Ingredients

For Marinating the Steak

  • 3 tablespoon extra-virgin olive oil
  • 3 cloves garlic roughly chopped
  • 1 tablespoon dried oregano
  • 2 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 1 lb skirt steak or flap, or ribeye

For Marinating the Cheese

  • 8 oz feta cheese crumbled
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon oregano dried
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper freshly ground

For the Salad

  • 2 tablespoon fresh flat-leaf parsley chopped
  • 1 medium cucumber halved, seeds removed and roughly chopped
  • 1 cup cherry tomatoes halved
  • 1 2.75 oz capers drained, about ½ cup
  • ½ cup Kalamata olives pitted, halved
  • ½ cup red onion chopped
  • 2 cups Romaine lettuce chopped

Instructions

Marinate the Steak

  • In a medium bowl, whisk together 3 tablespoons of the oil with the garlic, oregano, vinegar, Worcestershire sauce, salt, and pepper. Place the steak in a large plastic baggie or in a small baking dish. Pour the marinade over the steak and turn the meat until it is fully coated. Seal and place in the refrigerator for at least 4 hours and up to overnight.
    3 tablespoon extra-virgin olive oil, 3 cloves garlic, 1 tablespoon dried oregano, 2 tablespoon red wine vinegar, 1 tablespoon Worcestershire sauce, ¾ teaspoon Kosher salt, ½ teaspoon black pepper, 1 lb skirt steak

Marinate the Cheese and Prepping the Salad

  • Place the cheese into a large bowl. Mix in the cheese marinade ingredients and chill in the fridge until ready to finish assembling the salad.
    8 oz feta cheese, 3 tablespoon extra-virgin olive oil, 2 tablespoon red wine vinegar, 1 tablespoon oregano, ¼ teaspoon crushed red pepper flakes, ½ teaspoon Kosher salt, ¼ teaspoon black pepper
  • In a separate bowl, mix together the parsley, tomatoes, cucumbers, capers, olives, and red onion. Cover with plastic wrap and set aside.
    2 tablespoon fresh flat-leaf parsley, 1 medium cucumber, 1 cup cherry tomatoes, 1 2.75 oz capers, ½ cup Kalamata olives, ½ cup red onion

Cook the Steak

  • Prepare a medium-high hot grill.
  • Remove the steaks from the marinade and grill for approximately 5 minutes per side, or until an internal temperature of 145°F (medium) is reached. Place on a cutting board and loosely tent it with a piece of foil for about 10 minutes. Cutting with the grain, slice the steak into two or three pieces about 3 inches in length. Turn the pieces 90° and cut against the grain into bite-sized strips.

Assemble the Salad

  • Remove the large bowl with the marinated cheese from the refrigerator. Mix in the cucumber salad and the chopped romaine.
    2 cups Romaine lettuce
  • Transfer the salad to a large serving platter and use a spatula to place the sliced steak on top. Serve at once.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Any thin, well-marbled cut of meat will work.  Flap steak is an excellent substitution.  Both skirt and flap steaks will definitely need to sit in the marinade for at least 4 hours to allow the meat to break down and become tender once grilled.
Ribeye or strip steak is also wonderful, but they don't need to marinate as long, only about an hour.
You can also cook the steak in a hot cast-iron skillet on your stove, too.  Cook for about 3 to 5 minutes per side.  The internal temperature should reach 145°F for medium.  
The various components of the salad can be made up to 1 day in advance.  Don't mix the salad with the chopped romaine until just before serving.
Other options for protein include grilled chicken or shrimp.  Marinated and lightly sautéd tofu is great, too, if you're wanting 100% vegetarian.  The salad is so flavorful, it's delicious without a protein on top.  
We like serving the salad soon after the meat has been sliced and is still warm.  However, it's still really delicious even after the meat cools off.
The salad is best consumed within a few hours of assembly. If you don't include the chopped Romaine, it will keep in the fridge for 3 to 4 days.  We don't recommend freezing this salad. 

Nutrition

Calories: 376kcal | Carbohydrates: 6g | Protein: 23g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 1171mg | Potassium: 429mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1835IU | Vitamin C: 10mg | Calcium: 230mg | Iron: 3mg

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

Lemon Roast Chicken

by 25 Comments

Lemon Roast chicken is perfect for a lovely Sunday dinner, or one of those special occasion dinner gatherings. The lemon, garlic, and white wine deliver a truly delectable sauce, and the slow cooking gives the juiciest bird you can imagine.  But it’s so easy to prepare that it makes a spectacular weeknight meal.  Serve with the Best Mashed Potatoes for an unforgettable meal!

An oval baking dish filled with lemon roast chicken with slices of roasted lemons and lightly browned chicken pieces garnished with chopped Italian parsley.
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🍋 The Ingredients

The ingredients for Lemon Roast Chicken are simple, yet they combine beautifully to create an incredibly flavorful and succulent dish that is sure to impress. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Lemon Roast Chicken on a grey wooden background including uncooked chicken pieces, lemon slices, garlic, wine, oil, and seasonings.

🌿 Substitutions and Variations

  • Chicken – Skin-on, bone-in chicken pieces are recommended. However, boneless chicken breasts can be substituted. They will only need to bake for about 45 to 60 minutes, depending on their size. Boneless, skinless thighs will bake for around 40 to 50 minutes. See Expert Tip for more details.
  • Cooking liquid – A dry white wine, such as Chardonnay or Sauvignon Blanc, is recommended. We don’t recommend cooking wine. Chicken broth and 1 tablespoon of apple cider vinegar can be substituted for the wine, if desired.
  • Herbs – We highly recommend dried Thyme and Rosemary from Maison Gabrielle! Use code HOWTOFEEDALOON for a 10% discount!
  • Lemon – Freshly squeezed will deliver the best flavor, but bottled lemon juice can be used in a pinch. There is no substitute for lemon (for obvious reasons).

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

Expert Tip

The chicken must reach an internal temperature of 165°F. The bone-in pieces will take longer to cook than the boneless. A digital thermometer ensures your chicken is cooked properly.

👩🏼‍🍳 How To Make Lemon Roast Chicken

Uncooked chicken pieces in a large glass bowl along with slices of lemon, herbs, and lemon-infused oil.
  1. Step 1: Add the chicken, garlic, lemon, herbs, wine, oil, salt, and pepper to a large bowl and toss. 
A person placing a large piece of aluminum foil over a baking dish filled with uncooked pieces of chicken, lemon slices, and herbs.
  1. Step 2: Cover with foil and bake at 315°F for two hours.
A person removing a large piece of aluminum foil from a baking dish revealing chicken pieces that have been roasted with lemon slices, herbs, oil, and white wine.
  1. Step 3: Remove the foil and increase the temperature to 400°F. 
Chicken pieces that have been roasted and browned with lemon slices, herbs, oil, and white wine.
  1. Step 4: Bake for another 20 minutes until nicely browned. 
Lemon roast chicken resting on an oval platter topped with slices of roasted lemons.
  1. Step 5: Place the chicken on a platter
Lemon white wine sauce being poured from a glass gravy boat over piece of lemon roast chicken on a white dinner plate.
  1. Step 6: Strain the sauce and pour it over the chicken. 

🍽️ How To Serve

  • If serving guests, you can place the chicken pieces on a large platter and scatter the lemon around the chicken. Garnish with chopped Italian parsley. Provide a nice pair of tongs so guests can serve themselves.
  • You can also plate individual servings.
  • Serve the sauce in a gravy boat or bowl with a ladle. The sauce is what puts this dish over the top.

Expert Tip

As the chicken cooks, the skin will render some fat. Once you have strained the sauce, you can pour the liquid into a fat separator and then pour it into a gravy boat. Or simply use a spoon to skim the fat from the surface of the sauce.

🙋🏽‍♂️ Frequently Asked Questions

Can I use a whole chicken for lemon roast chicken?

Absolutely! However, we recommend a different roasting temperature and time. See our Perfect Roast Chicken for complete instructions.

Can lemon roast chicken be made in advance?

Yes, you can prepare lemon roast chicken in advance by marinating it the night before and storing it in the refrigerator, then simply roast it when you’re ready to serve (give yourself time for the roasting).

What sides pair well with lemon roast chicken?

This dish pairs wonderfully with a variety of sides, such as potatoes dauphinoise, fondant melting potatoes, roasted asparagus with chopped eggs, steakhouse mushrooms, and a fresh green salad, creating a balanced and delicious meal.

A white dinner plate filled with two pieces of lemon roast chicken sitting next to a pile mashed potatoes, grilled lemon slices, and fresh parsley.

🇫🇷 Other Classic French Recipes

Are you ready to make one of the simplest, yet most impressive French meals this side of Paris? Go for it!

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

Baked lemon chicken in an oval baking dish topped with roasted slices of lemon and garnished with chopped parsley.
Print Recipe
5 from 6 votes

Lemon Roast Chicken

This Lemon Roast Chicken is heavenly. Slow-cooked, covered, for 2 hours, and then uncovered at 400°F for 30 minutes. So amazing! Serve with creamy mashed potatoes and a crusty loaf of bread. French cooking made easy in your very own kitchen!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Entree
Cuisine: American / French
Servings: 4 people
Calories: 541kcal
Author: Kris Longwell

Equipment

  • Roasting pan or large roasting dish (3 QT)
  • Aluminun foil or lid for the pan

Ingredients

  • 1 whole chicken cut into pieces (or use a combo of bone-in breasts, thighs & legs)
  • 6 cloves garlic peeled and roughly sliced
  • 2 large lemons sliced
  • 1½ teaspoon thyme fresh, chopped
  • 1½ teaspoon rosemary fresh, chopped
  • 3 tablespoon olive oil
  • ¼ cup dry white wine
  • 1 teaspoon Kosher salt
  • ½ teaspoon fresh ground black pepper to taste
  • 2 tablespoon parsley fresh, chopped, for garnish (optional)

Instructions

  • Preheat oven to 315°F.
  • Place the chicken pieces in a large bowl, and all other ingredients, except the parsley. Mix with two large spoons until the chicken is well coated.
    1 whole chicken, 6 cloves garlic, 2 large lemons, 1½ teaspoon thyme, 1½ teaspoon rosemary, 3 tablespoon olive oil, ¼ cup dry white wine, 1 teaspoon Kosher salt, ½ teaspoon fresh ground black pepper
  • Transfer to a large roasting pan or baking dish. Sprinkle the chicken with salt and pepper (just a small pinch, don't over-salt). Cover tightly with a lid or aluminum foil, and place in the oven for 2 hours.
  • Remove from the oven, take off the foil, and raise the oven temp to 400°F.
  • Place chicken back in the oven and bake for another 30 minutes, or until nicely browned.
  • Remove from oven, and place baked chicken and lemon slices onto serving dish. Transfer the chicken pieces to a platter and then strain the sauce, discarding any solids. Pour into a fat separator, or use a spoon to skim off any fat that is on the surface. Pour sauce over chicken and pass the remaining at the table. Garnish with chopped parsley. Serve at once!
    2 tablespoon parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Using top-notch ingredients elevates this dish to a 5-star restaurant level. We HIGHLY recommend going with Maison Gabriella for the thyme and rosemary. Use Code HOWTOFEEDALOON for a 10% discount! 
We love going with eight pieces from a whole cut-up chicken. But we also often use whatever we have on hand.  We like using a combination of chicken legs and thighs, but breasts are great, too.  If purchasing a split chicken breast, we recommend cutting it into two pieces to allow for more even cooking across all chicken pieces.
Go with a good dry white wine.  We use a nice Chardonnay or Sauvignon Blanc and love the taste it delivers. 
You can mix the chicken with the marinade ingredients up to 8 hours in advance. Simply cover the bowl that you mixed everything together in with plastic wrap and then place it in the refrigerator.  This will make the chicken taste even better.  But, marinating in the fridge is not required. You can mix everything, transfer it immediately to your roasting pan, and cook the chicken, and the results will be amazing. 
The cooked chicken will keep in the fridge for 4 to 5 days and can be frozen for up to 2 months. 

Nutrition

Calories: 541kcal | Carbohydrates: 8g | Protein: 36g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 143mg | Sodium: 427mg | Potassium: 474mg | Fiber: 2g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 36mg | Calcium: 61mg | Iron: 3mg

POST UPDATE: This recipe was originally published in April 2014, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in September 2020!

Sausage, Egg, and Cheese Breakfast Sandwich

by 7 Comments

Want a REAL breakfast sandwich?  These blow the fast-food variety out of the water (and we like those, too!).  

Go with Homemade Southern Biscuits, Maple-Sage Sausage Patties, with cheddar cheese, a layer of eggs, and…Lordy, breakfast never tasted so good!  And most of the components of this sandwich can be made in advance, making morning assembly a snap!

A sausage, egg, and cheese biscuit sandwich on a circular dark grey plate with hashbrowns in the background.

How to Make the Best Breakfast Sandwich

It may seem crazy to make each of the various components for this incredible egg biscuit sandwich, but it’s actually easier than you might think!

Much of this can be prepared in advance, and then easily reheated in the morning and then assembled just before serving.

 

The Ingredients You Will Need

Well, the name of this breakfast sausage tells you pretty much everything you’ll need to make a classic egg biscuit sandwich.

There are two components of this breakfast masterpiece that folks always seem to remember most: the biscuits and the maple-sage sausage.

EXPERT TIP: Our Homemade Southern Biscuits are pretty much fool-proof and can be made up to 1 or 2 days in advance. However, you can also purchase great homemade biscuits from your local diner, favorite breakfast joint, country-style restaurant. You can go with canned biscuits in a pinch, and honestly, still have an amazing breakfast sandwich. Another wonderful option is lightly toasted English muffins.

Just look at these homemade biscuits!

A pile of Homemade Southern biscuits in a basket lined with a checkered cloth.

What would a sausage breakfast sandwich without an amazing meat pattie? Not much!

We love the combination of a touch of sweet and savory with these maple-sage sausage patties.  Cook them up in a skillet and then keep them warm until ready to use.

EXPERT TIP: Don’t form the patties too thick. We find the ½-inch thickness allows the patties to cook perfectly and are the perfect ratio of meat to egg, cheese, and a biscuit! The patties can be made up to a week in advance. Simply reheat in a warm oven or in a hot skillet.

A large black skillet with orange exterior filled with 5 cooked maple sausage patties.

How to Make Eggs for Breakfast Sandwich

Forming a nice egg layer for the sandwich is so easy.

Simply beat an egg in a small bowl.  Heat ½ tablespoon of butter in a medium-sized skillet and then add the egg.

The eggs will immediately start to ‘set’ like an omelet. Use a spatula to lift the sides and tilt the skillet to distribute the egg around the skillet. Season with a little salt, pepper, and snipped chives (if desired).

Once cooked, use a pair of tongs to fold the cooked egg over, forming a semi-circle. Use the tongs to gently fold it over one more time, to quarter the omelet.

A skillet filled with a thin omlet and then a skillet with an omlet that's folded into a quarters.

Ideal for Breakfast On-the-Go

This breakfast sandwich recipe is amazing when served with a side of Homemade Hash Browns, a cup of coffee, and a big glass of orange juice.

However, these sandwiches can also be wrapped in aluminum foil and packed for breakfast on the go!

If you love this breakfast sandwich, you’ll also love our Egg McMuffin (Copycat) recipe!

EXPERT TIP: If making ahead, you can completely assemble the sandwiches and then keep them in an air-tight container in the refrigerator. Simply reheat them in the microwave until warmed through, and then immediately wrap in foil. They will stay warm for close to an hour. They are delicious even at room temperature!

Two sausage, egg, and cheese breakfast sandwiches on a dark plate with hashbrowns in front a glass of orange juice.

If you want to make a breakfast sensation that your loved ones will be requesting time and time again.

Now is the time.

Don’t you want a bite of this deliciousness?

Two hands holding a sausage, egg, and cheese breakfast sandwich with a bite taken out it.

Ready to make the best-ever morning sandwich? Go for it! And it’s great any time of the day or evening, for that matter!

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

A sausage, egg, and cheese breakfast sandwich on a dark plate in front of hashbrowns.
Print Recipe
5 from 2 votes

Sausage, Egg, and Cheese Breakfast Sandwich

This breakfast sandwich is the sandwich to end all breakfast sandwiches! The maple-sage sausage patties and the homemade biscuits put them over the top and can even be made in advance!
Prep Time20 minutes
Cook Time20 minutes
Homemade Biscuits1 hour
Total Time1 hour 40 minutes
Course: Breakfast
Cuisine: Breakfast
Servings: 8 people
Calories: 267kcal
Author: Kris Longwell

Ingredients

  • 8 biscuits homemade or purchased, split in half, crosswise
  • 8 Maple-Sage Sausage Patties
  • 8 slices Cheddar cheese sliced
  • 6 tablespoon unsalted butter divided, 2 tablespoon melted for finishing the sandwiches
  • 8 large eggs
  • Kosher salt and freshly ground pepper
  • ½ cup chives finely snipped (optional)

Instructions

  • Prepare and shape the sausages as directed and cook in a large skillet (non-stick works well) over medium heat.
  • Cook until undersides are browned, about 5 minutes. Flip the patties and cook for about another 5 minutes. Place a slice of cheese on each patty, cover the pan, and cook until the cheese melts, about 1 minute longer. Remove the patties from the pan and set aside until ready to use.
  • Discard any rendered grease from the pan and wipe clean with a paper towel.
  • In a small bowl, gently beat one egg. Heat ½ tablespoon butter in the skillet over medium heat. Add the egg and slightly swirl the pan to distribute the egg all over. The egg will start to set. Sprinkle with salt, pepper, and chives (if using). Use a spatula or fork to push some of the edges of the eggs inwards as it cooks, and tilt the pan to let the uncooked egg on top to fill the edges. Cook until eggs are fully cooked and no longer 'wet.' Remove from heat and carefully use a spatula to fold the omelet in half, and then fold again to quarter. Set aside and repeat this process with remaining eggs. Tent cooked eggs with foil to keep warm.
  • Meanwhile, briefly warm the biscuits in the microwave.
  • Top 8 of the muffin bottoms with the sausage patties, then egg, and then top with a muffin top. Brush a little melted butter over the sandwiches, if desired. Serve at once!

Video

Notes

We highly recommend making the biscuits from scratch, but you can purchase biscuits from your favorite breakfast, or country-style, restaurant, you will still have amazing results.  Canned biscuits are okay, too. 
The biscuits and sausage patties can be prepared up to 1 or 2 days in advance.  Reheat the patties in a skillet until heated through. 
We love snipped chives in the eggs because they add another depth of flavor.  However, they can be omitted, and still be delicious.
The sandwiches can be assembled up to 12 hours in advance and kept in an air-tight container in the fridge.  Nuke them in the microwave until warmed through.  Wrap in aluminum foil if taking them on the run.

Nutrition

Calories: 267kcal | Carbohydrates: 7g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 229mg | Sodium: 230mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 824IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

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

Maple Sausage Patties

by 7 Comments

This breakfast sausage recipe delivers patties that are so moist, so flavorful, and so easy to prepare.

The Loon and I just love a good breakfast or brunch dish, and these breakfast patties are great by themselves or with our classic Egg, Cheese, and Sausage Breakfast Sandwich! And they come together in less than 30 minutes!

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

A close-up view of two maple sausage patties on a white plate with scrambled eggs and a biscuit.

How To Make Breakfast Sausage

You will be amazed at how simple is to prepare these fresh and delicious patties at home.

All you need are a handful of ingredients including ground pork, bread crumbs, fresh herbs, and of course, maple syrup.

We love everything about these patties of pure deliciousness!

The Ingredients You Will Need

We love adding a couple of tablespoons of plain bread crumbs to the sausage. This helps hold in those delicious juices as the sausage is cooking.

And fresh herbs and a dash of red pepper flakes provide that classic breakfast sausage seasoning.

EXPERT TIP: If using dried herbs in place of fresh, go with teaspoons rather than tablespoons. For example, if using dried, then go with 2 teaspoons of dried sage, as opposed to 2 tablespoons of fresh. We think the fresh herbs work wonderfully for the dish, but, of course, dried, will work, too.

Mix together the bread crumbs, herbs, and seasonings in a large bowl before adding the sausage and syrup.

A large glass bowl filled with bread crumbs, fresh herbs, red pepper flakes, salt, and pepper.

For that classic breakfast taste, you’ll want to make sure you go with pure maple syrup.

Pancake syrup just doesn’t deliver the kind of taste you’re going to get with pure maple.

A little goes a long way, so all you need is 2 tbsp, but that’s great, it leaves you plenty left over for pancakes!

A hand pouring maple syrup from a small jar into a bowl of seasoned ground pork.

How To Form Sausage Patties

You only need the patties to be about ½-inch in thickness. If you go much thicker, they could over-cook on the exterior and not cook enough on the interior.

We use a 2½-inch ring to shape the patties, but you can certainly use the lid of a Mason jar, or even just form them with your hands.

This recipe will give you 10 to 12 patties.

Two thin maple sausage patties on a cutting board with a person's hand holding a metal ring that formed the patties.

Once the patties are formed, it’s time to cook them up!

Grab a non-stick skillet, or get a regular skillet and spray it with cooking spray, or a little vegetable oil, or olive oil.

EXPERT TIP: You’ll want to cook the sausage patties for about 5 minutes per side. The outside will be a nice darkish brown, with some char spots. The juices should run clear and you’ll want an internal temperature of 145°F. You can also cook the sausage without forming them into patties. The sausage is amazing in a breakfast casserole or a sausage breakfast burrito recipe!

A large black skillet with orange exterior filled with 5 cooked maple sausage patties.

Ready to make the most delicious maple breakfast sausage in town? Go for it!

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

A close-up view of two maple sausage patties on a white plate with scrambled eggs and a biscuit.
Print Recipe
5 from 1 vote

Maple Sausage Patties

These Maple Sausage Patties are the bomb. The sage and the maple blend together so beautifully and the flavor is incredible. Awesome on a homemade egg and sausage breakfast sandwich!
Prep Time10 minutes
Cook Time20 minutes
Chill time30 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American, American Southern
Servings: 8 people
Calories: 242kcal
Author: Kris Longwell

Equipment

  • Non-stick skillet/saucepan

Ingredients

  • 2 tablespoon bread crumbs dried
  • 2 tablespoon sage fresh, chopped (or 1 teaspoon dried)
  • 1 tablespoon rosemary fresh, chopped (or ½ teaspoon dried)
  • 1 tablespoon thyme fresh, chopped (or ½ teaspoon dried)
  • ¼ teaspoon red pepper flakes or more, to taste
  • 1 tablespoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 1½ lb ground pork
  • 2 tablespoon pure maple syrup
  • ¼ teaspoon nutmeg ground

Instructions

  • In a large bowl, stir together the bread crumbs, sage, rosemary, thyme, red pepper flakes, nutmeg, salt, and pepper.
  • Add the ground pork and maple syrup and then use a wooden spoon, or your clean hands, to fold the bread crumbs and herbs into the pork. Gently mix until just combined. Wash your hands and then cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes, or up to overnight.
  • Shape the pork mixture into 10 to 12 patties, about 3 inches in diameter a ½-inch in thickness.
  • Heat a large saucepan/skillet (nonstick works best), over medium heat. Spray with cooking spray, if needed.
  • Add the patties and cook until the bottoms are browned, about 5 minutes (shake them periodically to prevent any sticking).
  • Flip and cook the other sides until browned and the centers feel firm to the touch when pressed with your finger, about another 5 minutes.

Video

Notes

If using dried herbs, then go 1 teaspoon wherever the recipe indicates tbsp.  Example: If using dried sage, go with 2 teaspoon rather than 2 tbsp, as written in the recipe.
Be sure to use pure maple syrup.  We don't recommend using pancake syrup for these patties.
The uncooked patties can be made and refrigerated up to 24 hours in advance and frozen for up to 1 month.  Completely thaw frozen patties before cooking.
If desired, you can use the seasoned sausage for cooking before making them into patties.  Cook the pork in the skillet and use it in casseroles or breakfast burritos or tacos!

Nutrition

Calories: 242kcal | Carbohydrates: 4g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 939mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

POST UPDATE: This recipe was originally published in April 2015, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in September 2020!  The recipe is adapted from Williams Sonoma.

Homemade Jalapeño Poppers

by 17 Comments

We love ordering these when we eat out at one of our favorite Mexican or Tex-Mex restaurants. Heck, we love these poppers so much that we even like the frozen version. But these homemade Jalapeño Poppers made at home beat ’em all!   And they are a snap to prepare!

Several freshly fried jalapeño poppers on a black baking sheet next to a small glass jar filled sour cream.
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🌶️ The Ingredients

This recipe combines spicy, smoky, creamy, and crispy elements to create the perfect, flavorful, and satisfying jalapeño poppers. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade jalapeño poppers on a grey wooden background including whole pickled jalapeños, bacon, eggs, breadcrumbs, flour, milk, cheddar cheese, oil, hot sauce, sour cream, and seasonings.

📝 Ingredient Notes & Substitutions

  • Jalapeños: Use fresh for more heat and crunch, or pickled for a tangy, milder flavor.
  • Bacon: Adds smoky richness; turkey bacon can be used as a leaner alternative.
  • Cheese: A blend of cheddar and Monterey Jack provides the perfect balance of sharpness and creaminess; feel free to substitute with pepper jack for extra spice.
  • Hot Sauce: Adds a subtle kick—adjust the amount to your heat preference or omit if desired.
  • Breadcrumbs: Use panko for extra crunch or regular breadcrumbs as a substitute; gluten-free breadcrumbs work well for a gluten-free version.
  • Adobo Seasoning: Adds depth and smokiness; smoked paprika or chili powder can be used as alternatives.
  • Vegetable Oil: Use an oil with a high smoke point for frying, such as vegetable, canola, or peanut oil.

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

📌 Tips & Tricks for Perfect Poppers

  • Remove seeds and membranes if you prefer milder poppers—these parts hold most of the heat.
  • Use a mix of cheeses for the best flavor and creaminess; sharp cheddar combined with Monterey Jack melts beautifully.
  • Cook bacon until crispy before mixing it into the cheese filling for added texture and smoky flavor.
  • Don’t overfill the jalapeños to prevent the cheese from spilling out during cooking.
  • Chill the stuffed jalapeños for 15-20 minutes before breading to help the filling set and reduce leakage.
  • Use panko breadcrumbs for extra crunch when frying or baking.
  • If frying, maintain the oil temperature around 350°F to ensure crispy poppers without absorbing too much oil.
  • Serve with a cooling dip like sour cream or ranch to balance the heat.

👩🏼‍🍳 How To Make Jalapeño Poppers

A white bowl filled with shredded Monterrey Jack cheese, cheddar cheese, and crumbled crispy bacon.
  1. Step 1: Finely chop the bacon and cheese and then mix them together in a bowl.
A person holding a whole pickled jalapeño that has been split down the side and has been stuffed with shredded cheese and crispy bacon pieces.
  1. Step 2: Cut a slit in the jalapeño and remove the seeds and membranes, then stuff with the cheese and bacon mixture.
A person dredging a stuffed jalapeño through a pan filled with flour.
  1. Step 3: Squeeze the pepper closed, dip it in water, and then coat it with flour in a dish or pan.
A person dragging a floured stuffed jalapeño through a pan filled with an egg and milk mixture.
  1. Step 4: Roll the pepper through an egg bath (2 eggs and ½ cup milk).
A person dredging an uncooked jalapeño popper through a pan that is filled with fine breadcrumbs.
  1. Step 5: Mix the breadcrumbs with the Adobo seasoning and salt, and then coat the pepper with the mixture.
Four homemade jalapeño poppers that are resting in a fry basket above the oil in a deep-fryer.
  1. Step 6: Fry in batches until golden.

🔥 How to Bake Homemade Jalapeño Poppers

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  • Prepare the poppers as usual—stuffed and coated—but instead of frying, place them on the baking sheet spaced evenly apart.
  • Lightly spray or brush the poppers with oil to help them crisp up in the oven.
  • Bake for about 20-25 minutes, turning halfway through, until they’re golden brown and the cheese is melted and bubbly.
  • Baking is a healthier alternative that still delivers a crispy exterior and gooey filling without the extra oil.

🍽️ How to Serve

  • Serve warm and crispy straight from the fryer or oven for the best texture and flavor.
  • Pair with cooling dips like sour cream, homemade ranch dressing, or a creamy avocado dip to balance the heat.
  • Arrange on a platter with fresh veggie sticks such as celery, carrot, and cucumber for a colorful appetizer spread.
  • Garnish with chopped fresh cilantro or green onions for a pop of freshness.
  • Perfect as a party appetizer, game day snack, or alongside burgers and sandwiches for an extra kick.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Jalapeño Poppers ahead of time?

Yes, you can prepare and stuff them in advance, then refrigerate until ready to cook.

Can I bake Homemade Jalapeño Poppers instead of frying?

Absolutely! Baking at 400°F for 20-25 minutes yields a crispy, delicious result with less oil.

How do I reduce the heat in Homemade Jalapeño Poppers?

Removing the seeds and membranes from the jalapeños will significantly reduce their spiciness. Pickled whole jalapeños are not as spicy as fresh ones.

Can I use different cheeses in Homemade Jalapeño Poppers?

Yes, feel free to substitute or mix cheeses like pepper jack, mozzarella, or cream cheese for different flavors and textures.

Are Jalapeño Poppers gluten-free?

They can be made gluten-free by using gluten-free breadcrumbs or almond flour for breading.

A person holding a jalapeño popper that has been split in half in the inside of the breaded is revealed showing melty cheese and pieces of crispy bacon.

😋 Other Amazing Party Appetizers to Try

Ready to make the best Tex-Mex appetizer this side of the Alamo? Go for it!

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

A person plunging a deep-fried jalapeño popper into a small glass jar filled with sour cream.
Print Recipe
5 from 1 vote

Homemade Jalapeño Poppers

These Jalapeño Poppers are our take on the classic appetizer. We love using pickled whole peppers, but fresh ones are good, too!  NOTE: Wearing protective gloves is recommended when working with peppers. If you don't, be sure to wash your hands thoroughly, since the heat can easily be transferred to another part of your body (i.e., eyes, when rubbing eyes).  
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Tex-Mex, Mexican
Servings: 6 people
Calories: 422kcal
Author: Kris Longwell

Equipment

  • Deep fryer, or sturdy skillet filled with 1-inch of vegetable oil. Or, baking sheet, if baking.

Ingredients

  • vegetable oil for frying
  • 3 strips bacon thick-cut, smoked, cooked and finely chopped
  • 1 cup Cheddar cheese grated
  • 1 cup Monterey Jack cheese grated
  • 3 dashes hot sauce optional
  • 12 jalapeños pickled or fresh
  • 1 cup all-purpose flour
  • 2 large eggs
  • ½ cup whole milk
  • 1 cup breadcrumbs plain, dry
  • 1 teaspoon Adobo seasoning
  • 1 teaspoon Kosher salt
  • ½ cup sour cream for dipping

Instructions

  • Preheat oil to 345°F in a deep fryer or sturdy skillet. Use a deep-fry/candy thermometer to gauge temperature.
    vegetable oil
  • In a medium-sized bowl, mix together the crumbled cooked bacon, both kinds of cheese, and the hot sauce (if using).
    3 strips bacon, 1 cup Cheddar cheese, 1 cup Monterey Jack cheese, 3 dashes hot sauce
  • Use a small, sharp knife to cut a slit, lengthwise, down one side of each jalapeño. If using fresh, cut another slit perpendicular to the lengthwise slit, forming a 'T' on the side of the pepper. Use your fingers (with protective gloves) to dig out the seeds and ribs. You may need to use your knife to help you get it all with the fresh pepper. Stuff each pepper solidly with the cheese/bacon mixture. Set aside.
    12 jalapeños
  • Set up your dredging station by placing the flour in a dish or on a plate. Lightly beat eggs in a small bowl and stir in the milk. Place the breadcrumbs, Adobo seasoning, and salt in a dish or a separate plate, and mix together. Line the 3 up next to each other.
    1 cup all-purpose flour, 2 large eggs, ½ cup whole milk, 1 cup breadcrumbs, 1 teaspoon Adobo seasoning, 1 teaspoon Kosher salt
  • Fill a small bowl of water and place it next to your dredging station. Start by dipping one pepper into the water to moisten. Quickly add to the flour and roll around, shaking off excess flour. Add to the egg/milk mixture, and turn to coat, shaking off excess egg. Dredge all over in the breadcrumb mixture. Repeat the process, except dipping in the water. Set aside and repeat with the remaining peppers.
  • Fry peppers in batches, stirring occasionally, until golden brown all over, about 6 minutes per batch. Transfer to a paper towel-lined plate to drain. If baking, place on a baking sheet and place in a preheated oven at 375°F for 30 to 45 minutes, until golden.
  • Serve with cool sour cream for dipping.
    ½ cup sour cream

Video

Notes

We love using fresh jalapeños for this recipe, but we find that pickled whole peppers give more of an authentic restaurant-quality taste and texture.  We feel they also give the perfect match of briny tartness against the slight heat of the pepper.
Pickled whole jalapeños can be found in the Mexican section of many well-stocked supermarkets, at Mexican food markets, or online.
Once the pepper has been filled with the cheese mixture, don’t worry if it doesn’t completely seal back up.  The breading will cover the opening and seal nicely.  Very little, if any, cheese should leak out.
You can also substitute softened cream cheese in place of the cheddar/bacon filling. 
The poppers are best served right out of the fryer (or oven), but they will reheat just fine in a preheated oven at 375°F for about 30 to 40 minutes, flipping halfway through the baking. 

Nutrition

Calories: 422kcal | Carbohydrates: 33g | Protein: 19g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 118mg | Sodium: 473mg | Potassium: 265mg | Fiber: 2g | Sugar: 4g | Vitamin A: 878IU | Vitamin C: 33mg | Calcium: 369mg | Iron: 3mg

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

Classic Pot Roast

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Classic Pot Roast is the ultimate in comfort food. This recipe takes a humble chuck roast and slowly cooks it to a fork-tender, flavorful finished dish that just can’t be beaten. And the veggies are included! Serve it with homemade country white bread for an unforgettable dinner at home!

A fully cooked classic pot roast on a large rectangular white platter surrounded by cooked potatoes, carrots, and peas.
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🥩 The Ingredients

The simple, wholesome ingredients in classic pot roast with braised veggies combine to create a deeply comforting and flavorful meal. Each element works together to deliver one of the most satisfying and timeless dishes you can enjoy at home. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for classic pot roast on a white background including a beef chuck roast, stock, celery, potatoes, carrots, onion, seasonings, flour, and oil.

🌿 Substitutions and Variations

  • Protein – Chuck roast can be found in the meat department of most supermarkets. It is not an expensive roast, and the slow-cooking makes it melt-in-your-mouth delicious. A bone-in chuck, also known as “chuck shoulder pot roast,” is beefy and perfect for this recipe. However, a boneless “chuck eye roast” (or “chuck tender steak”) is fantastic, too. Brisket or round steak can be substituted.
  • Vegetables – The standard mirepoix (onions, carrots, and celery) is traditional, but feel free to add turnips, butternut squash, or parsnips. Frozen sweet peas work perfectly.
  • Flavor enhancers – You don’t really need anything to distract from the classic beef flavor of this roast. However, you can deepen the flavor with herbs (fresh or dried) such as thyme, rosemary, or marjoram.

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

👩🏼‍🍳 How To Make Classic Pot Roast

A seasoned chuck roast being seared in sizzling oil in a large oval Dutch oven on a gas stove.
  1. Step 1: Season the roast with salt and pepper. Toss with flour, then sear in a Dutch oven with the oil.
A person transferring a small mound of all-purpose flour into an oval Dutch oven that has chopped onions, carrots, and celery being sautéed in it.
  1. Step 2: Remove the roast, and then sauté the carrots, onions, and celery with flour in the same pan.
A person using a large glass measuring cup to transfer beef broth into a large oval Dutch oven filled with sautéed chopped onions, carrots, and celery.
  1. Step 3: Pour in the beef stock.
A person transferring a seared and partially cooked chuck roast into a large Dutch oven on a gas stove.
  1. Step 4: Nestle the roast into the pan.
Raw cubes of white potatoes and slices of raw carrots being transferred from a platter into a Dutch oven filled with a partially cooked chuck roast, beef broth, and sautéed mirepoix.
  1. Step 5: Roast for 2½ hours and then add the potatoes and carrots. Roast for another 30 minutes.
A person transferring sweet green peas from a small white bowl into a Dutch oven that is filled with a classic pot roast, simmering broth, and tender chunks of potatoes and carrots.
  1. Step 6: Assemble and serve!

Expert Tip

We use 4 carrots for the recipe. Two will be finely chopped (for the mirepoix), and then two larger pieces will be for the final dish (with the potatoes). This takes a little extra effort but makes a big difference in building the flavor. You can sauté the veggies along with the beef broth in a separate dish and then pour it over the meat, or, if preparing in a Dutch oven, you can do it all in the Dutch oven and nestle the meat into the braising liquid.

🍽️ How To Serve Classic Pot Roast

A person placing a large piece of aluminum foil over the top of a fully cooked classic pot roast that is resting on a wooden cutting board.
  1. Step 1: Remove the roast from the pan and cover with foil. 
A person pouring a cornstarch slurry into a saucepan filled with simmering beef broth in it.
  1. Step 2: Strain the liquid into a saucepan and stir in the cornstarch slurry.
A person using a wooden spoon to lift a small amount of brown gravy from a medium-sized saucepan filled with the gravy.
  1. Step 3: Bring the liquid to a boil and simmer until slightly thickened. 
A person using a large chef's knife to cut a classic pot roast into bite-sized pieces on a large wooden cutting board.
  1. Step 4: Slice the meat against the grain and serve with the sauce and vegetables.

🙋🏽‍♂️ Frequently Asked Questions

What cut of beef is best for making a classic pot roast?

Chuck roast is the best choice for pot roast because its marbling and connective tissue break down during slow cooking, resulting in tender, flavorful meat. See above in “Substitutions and Variations” for more info.

How far in advance can I make classic pot roast with braised vegetables?

Classic pot roast can be made up to 2 days in advance and stored in the refrigerator; reheating gently helps the flavors deepen and makes for an even more delicious meal.

What’s the best way to serve leftover pot roast?

Simply cover the beef in a dish and cover with foil. Roast at 325°F for about 20 minutes, until bubbly and warm. We love to make epic Pot Roast Sliders or substitute the corned beef with the leftover pot roast with our Corned Beef Hash.

A person pouring brown gravy from a glass gravy boat onto a plate filled with three strips of classic pot roast sitting next to braised vegetables.

🍗 More Classic Comfort Food Recipes

Ready to make the most comforting dinner in town? Go for it!

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

A fully cooked classic pot roast on a large rectangular white platter surrounded by cooked potatoes, carrots, and peas.
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5 from 4 votes

Classic Pot Roast

This Classic Pot Roast is so fork-tender and exploding with flavor. Slow-cook in your Dutch oven (or roasting pan), or your slow-cooker, and you won't believe the results. Incredible!
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Entree
Cuisine: American
Servings: 8
Calories: 531kcal
Author: Kris Longwell

Equipment

  • Large Dutch oven or Slow Cooker

Ingredients

  • 3½ lb beef roast chuck
  • Salt and pepper to taste
  • 6 tablespoon all-purpose flour
  • 2 tablespoon vegetable oil
  • 2 tablespoon unsalted butter
  • 4 carrots 2 finely chopped and 2 cut into 1-inch pieces
  • 1 onion chopped
  • 1 rib celery chopped
  • 3 cups beef stock
  • 3 gold potatoes peeled and quartered
  • 1 cup pearl onions frozen (optional)
  • ½ cup peas frozen, and thawed

Instructions

  • Lightly season the roast all over with salt and pepper. On a large platter, mix 3 tablespoon of the flour, 1 teaspoon salt, and ½ teaspoon of pepper. Turn the roast in the seasoned flour, shaking off any excess.
    3½ lb beef roast, Salt and pepper, 6 tablespoon all-purpose flour
  • In a large Dutch oven or large saucepan, heat the oil and butter over medium heat.
    2 tablespoon vegetable oil, 2 tablespoon unsalted butter
  • Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes. Remove from the pan and set aside. Pour off all but 2 tablespoon of the oil in the pan.
  • Add the finely chopped carrots, yellow onion, and celery and saute over medium-high heat until softened, about 5 minutes.
    4 carrots, 1 onion, 1 rib celery
  • Stir in the remaining 2 tablespoon of flour and cook for about 1 minute.
  • Pour in the beef stock and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan. Bring to a simmer.
    3 cups beef stock

For Roasting in the Oven

  • Preheat the oven to 325°F.
  • Nestle the roast into the vegetables and cooked stock. Cover and place in the oven for 2½ hours.
  • Remove from the oven, uncover, and stir in the potatoes, large carrot pieces, and pearl onions (if using). Cover and return to the oven for another 30 minutes. Stir in the peas and place in the oven for another 20 minutes, or until the vegetables are tender.
    3 gold potatoes, 1 cup pearl onions, ½ cup peas

For Cooking in your Slow-Cooker

  • Transfer the roast to your slow cooker.
  • Pour the vegetable and stock mixture over the meat and cook for 4 hours on high or 8 hours on low.
  • Uncover and stir in the potatoes, carrot pieces, and pearl onions (if using).
  • Cover and cook for 45 minutes.
  • Uncover and stir in the peas.
  • Cover and cook until all the veggies are tender, about 15 minutes longer.

Finishing the Roast

  • Transfer the roast to a cutting board and cover with aluminum foil to keep warm.
  • Use a slotted spoon to remove the potatoes, large carrot pieces, onions, and peas. Place in a large bowl and cover with foil to keep warm. 
  • Strain the cooking liquid through a fine-mesh sieve or a colander with cheesecloth, discarding the excess solids.
  • Bring the strained liquid to a boil (plus another cup of beef broth, if needed) over high heat and cook until the liquid is slightly thickened, about 5 to 10 minutes. Taste and add more salt, if desired.
  • Slice the roast against the grain and place the slices on a serving dish, and then arrange the roasted veggies around the meat. Drizzle the sauce over the meat and veggies. Serve at once, passing extra gravy on the table.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If using a Dutch oven, you can prepare everything in the pot. If using a roasting pan, you’ll need to sauté the roast first in a large skillet and then the vegetables. Place the roast in the pan and then cover with the sautéed veggies. Be sure to cover when braising the roast in the oven.  
The meat and vegetables can be prepared up to 12 hours in advance. Keep covered in the refrigerator and then place in the Dutch oven/roasting pan or slow cooker when ready to finish cooking the roast.  Allow the meat to come to room temperature before cooking.  
Leftovers will keep in the refrigerator for up to 1 week and freeze beautifully for up to 2 months.
Next-day roast beef sandwiches (with the gravy) are amazing!

Nutrition

Calories: 531kcal | Carbohydrates: 25g | Protein: 43g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 145mg | Sodium: 371mg | Potassium: 1296mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5302IU | Vitamin C: 21mg | Calcium: 73mg | Iron: 5mg

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

Ultimate Fudge Brownies

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These Ultimate Fudge Brownies are a chocolate lover’s dream, boasting a rich, fudgy texture that melts in your mouth with every bite. By combining premium cocoa powder with melted semi-sweet chocolate and a finishing touch of coarse sea salt, we’ve perfected a decadent treat that truly lives up to its name.

A stack of four ultimate fudge brownies with coarse sea salt sprinkled on the top of each brownie.
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🍫 The Ingredients

This recipe relies on a perfect balance of premium chocolate and classic pantry staples to achieve a deep, complex flavor and that signature dense, fudgy texture. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for fudge brownies on a grey wooden background including semi-sweet chocolate, butter, brown sugar, granulated sugar, eggs, cocoa powder, vanilla extract, salt, and cooking spray.

📝 Ingredient Notes and Substitutions

  • Semi-Sweet Chocolate: Use high-quality baking bars or chips for optimal melting; you can substitute with bittersweet chocolate if you prefer a less sweet, more intense cocoa flavor.
  • Unsalted Butter: This allows you to control the salt content, but if you only have salted butter, reduce the added salt in the recipe by half.
  • Unsweetened Cocoa Powder: Dutch-processed cocoa is ideal for a darker, richer color and a smoother chocolate taste, though natural cocoa powder will also work.
  • Dark Brown Sugar: The molasses in dark brown sugar creates a superior fudgy texture; light brown sugar can be used as a substitute, though the brownies may be slightly less moist.
  • Eggs: These must be at room temperature to ensure they emulsify properly into the fat, resulting in a smooth, even batter.
  • Coarse Sea Salt: This provides a crunchy contrast to the rich chocolate; if you don’t have coarse salt, a sprinkle of flaky sea salt (like Maldon) is an excellent alternative.

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

📌 Tips and Tricks for Perfect Brownies

  • Don’t Overmix: Once you add the dry ingredients to the wet, mix just until the flour streaks disappear. Overmixing develops gluten, which can turn your fudgy brownies into a tough, cake-like texture.
  • Use a Parchment “Sling”: Line your baking pan with parchment paper, leaving an inch or two of overhang on the sides. This allows you to lift the entire block of brownies out of the pan for easy, mess-free slicing once they have cooled.
  • The Toothpick Test: To keep them fudgy, pull the brownies out of the oven when a toothpick inserted into the center comes out with a few moist crumbs attached. If the toothpick is completely clean, they are likely overbaked.
  • Room Temperature Eggs Hack: If you forgot to take your eggs out of the fridge ahead of time, place them in a bowl of warm water for 5 to 10 minutes to quickly bring them to the proper temperature.
  • Wait to Slice: As tempting as it is to eat them warm, let the brownies cool completely in the pan. For the cleanest, most professional-looking squares, chill them in the refrigerator for 30 minutes before slicing with a sharp knife.
  • Quality Matters: Since chocolate is the star of the show, use the best quality baking bars or cocoa powder you can find; it makes a significant difference in the depth of flavor in the final result.

👩🏼‍🍳 How to Make the Ultimate Fudge Brownies

A person using a whisk to stir melted butter and semi-sweet chocolate in a glass bowl.
  1. Step 1: Melt 10 ounces of the chocolate and the butter in the microwave. Stir to combine.
A person pouring flour and cocoa powder mixture into a glass bowl that is filled with melted butter combined with melted chocolate.
  1. Step 2: In a separate bowl, whisk the flour, cocoa powder, and salt together. Stir the flour mixture into the butter/chocolate mixture. Stir until combined and smooth.
A person whisking a fudge brownie batter with a whole egg in a glass bowl on a wooden cutting board.
  1. Step 3: Whisk in the eggs, one at a time. Stir in the vanilla.
A person pouring chunks of semi-sweet chocolate into a large glass bowl that is filled with a fudge brownie batter.
  1. Step 4: Stir in the remaining chopped 2 ounces of chocolate.
A person pouring fudge brownie batter into a baking dish that is lined with parchment paper.
  1. Step 5: Line a 9×13″ baking dish with parchment paper and then pour the batter into the dish.
Three rows of square fudge brownies that are topped with coarse sea salt all resting on a sheet of parchment paper.
  1. Step 6: Bake for 30 minutes, then remove from the pan and cut into squares. Sprinkle with coarse sea salt, if desired.

🙋🏽‍♂️ Frequently Asked Questions

How should I store any leftovers of these Ultimate Fudge Brownies?

Keep them in an airtight container at room temperature for up to four days, or refrigerate them for up to a week to maintain their dense, moist texture.

What is the secret to ensuring these Ultimate Fudge Brownies stay fudgy instead of becoming cakey?

The key lies in using a higher ratio of fat and sugar to flour, while also avoiding chemical leaveners like baking powder or soda.

Can I freeze these Ultimate Fudge Brownies to enjoy later?

Yes, wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag; they will stay fresh for up to three months and can be thawed easily at room temperature.

😋 More Brownies, Cookies, and Fudge Recipes

Ready to make the most delicious chocolate treat in town? Go for it!

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

A close-up view of a stack of four ultimate fudge brownies with coarse sea salt sprinkled on the top of each brownie.
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5 from 2 votes

Ultimate Fudge Brownies

These Ultimate Fudge Brownies are the most fudgy, moist, succulent brownies you'll ever make. They are so easy and unbelievably yummy. You'll never go the boxed route again (even though, I know, the box version can be pretty good, too…but wait till you try these!)
Prep Time15 minutes
Cook Time30 minutes
Cool time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: Dessert
Servings: 8 people
Calories: 786kcal
Author: Kris Longwell

Equipment

  • 9"x 13" baking dish, parchment paper

Ingredients

  • Cooking spray
  • 16 tablespoon unsalted butter 2 sticks
  • 12 oz semi-sweet chocolate divided (10 oz. and 2 oz.)
  • 1½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder we use Hershey's
  • 1 teaspoon Kosher salt
  • 1½ cups sugar
  • ½ cup brown sugar dark
  • 5 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1 tablespoon sea salt coarse, optional

Instructions

  • Preheat the oven to 350°F.
  • Spray a 9"x13" baking dish with cooking spray. Line with parchment paper, leaving some overhang on the ends of the dish.
    Cooking spray
  • In a large microwave-safe bowl, add the butter and 10 oz. of the chocolate. Microwave on HIGH in 1-minute intervals until melted.
    16 tablespoon unsalted butter, 12 oz semi-sweet chocolate
  • Meanwhile, in a separate medium-sized bowl, mix together the flour, cocoa powder, and salt. Set aside.
    1½ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon Kosher salt
  • Stir in the sugar and brown sugar into the melted chocolate/butter mixture. Stir until sugars have dissolved.
    1½ cups sugar, ½ cup brown sugar
  • Add the eggs, one at a time, whisking until fully incorporated. Stir in the vanilla.
    5 large eggs, 2 teaspoon vanilla extract
  • Stir in the flour/cocoa mixture, stirring continuously until completely blended.
  • Chop the remaining 2 oz. of chocolate with a large knife or food processor. Stir into the batter.
  • Pour the batter into the prepared dish and bake for 30 minutes, or until an inserted toothpick comes out dry (a little wetness is okay). Transfer to a wire rack and let cool. Sprinkle coarse sea salt over the top, if using.
    1 tablespoon sea salt
  • Use your hands to carefully lift the overhanging parchment paper to raise the brownies out of the dish onto a cutting board.
  • Cut the brownies into 12 bars.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Semisweet morsels can be used in place of block chocolate.  You’ll need 2 cups. 
We use our food processor to chop the 2 oz. of chocolate that gets stirred into the batter just before baking.  If using morsels, this is half a cup (from the total 2 cups).
If the batter is crumbly or just barely wet, after inserting the toothpick, that’s okay.  These brownies are very moist and will always leave a little of the gooey chocolate on the toothpick.
The brownies are delicious right out of the oven, but they will still be very gooey and pliable, and when you slice them, they will crumble quite a bit. We recommend letting them cool on a baking rack for at least an hour before slicing.
The brownies will keep in an air-tight container in the refrigerator for up to 1 week, or on the counter for several days.  The brownies can be frozen for up to 2 months.
They are amazing when slightly reheated in the microwave and then served with a scoop of vanilla ice cream on top! 

Nutrition

Calories: 786kcal | Carbohydrates: 93g | Protein: 10g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 180mg | Sodium: 1220mg | Potassium: 375mg | Fiber: 5g | Sugar: 67g | Vitamin A: 900IU | Calcium: 69mg | Iron: 5mg

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

 

Amazing Lobster Roll

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When it comes to sandwiches, this masterpiece of flavor just may be the champion of them all!

We’ve said it many times before, and it bears repeating here: A dish is almost always only as good as the ingredients that it is made from. This over-the-top yummy sandwich is no exception to that rule. It’s all about the lobster and those buttery toasted buns! So easy and one of the best sandwiches we’ve ever prepared or served. Let’s do it!

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

Two lobster rolls sitting on a rectangular white plate with snipped chives sprinkled over the top.

How to Make Lobster Rolls

It’s really not difficult to create authentic New England-style lobster sandwiches right in your very own kitchen.

We’ve got a few tricks to help you make the best seafood sandwich you will ever try or serve.

The Best Lobster Meat

Any authentic lobster roll recipe will tell you it’s ALL about the lobster. You need good, quality, meaty lobster meat to make the best sandwich.

If you’re not keen on killing the lobster yourself, do what we do…find a good fishmonger at your local fish market, and have them do it. They’ll even remove the meat for you, too, if you ask!

Another wonderful option is to order fresh (live or freshly cooked) lobster from www.LobsterAnywhere.com. This is lobster caught off the coast of the great state of Maine, and we find it absolutely wonderful. This lobster meat makes the best lobster roll in Maine, and that’s good enough for us!

A white bowl filled with large pieces of cooked lobster meat.

Keep it Simple

When making a lobster roll sandwich, it’s critical that you keep the dressing simple. Remember…it’s all about the lobster!

You can make homemade mayo, which we think is fantastic, but honestly, good-quality store-bought is just fine. To the mayonnaise, we add a little lemon juice, Champagne vinegar, fresh dill, celery, and a little salt and pepper.

EXPERT TIP: Our dressing is very flavorful, and if you like your lobster salad to be extra creamy, then add up to ½-cup to the lobster. The recipe makes at least that much. However, we recommend starting out with only a couple tablespoons of the dressing, toss it with the lobster and celery, and give it a taste. The dressing should elevate that lobster meat, but by no means upstage it!

A glass bowl filled with lobster salad that is being tossed by a couple of wooden spoons.

Where to Find Lobster Roll Bread

We firmly believe the other key component to the perfect roll is choosing the right bread.

We absolutely going with New-England Split-Top Buns from an amazing company called Box of Maine. Freshly baked, and buttery, and the perfect vessel for all that glorious lobster.

EXPERT TIP: If you can’t find New England split-top frankfurter buns, then you can go with regular hot dog buns or even a kaiser roll. Butter the cut side of the buns, and then toast them in a skillet until browned and toasty. The buttery bun is the perfect match for the wonderful fresh lobster meat.

Toasted to buttery perfection!

Two New England split-top buns that have been grilled and toasted in a small non-stick skillet.

The Classic New England Sandwich

There are amazing restaurants and food trucks dotting the New England seaboard, looking out over the majestic Atlantic Ocean.

Although this incredible seafood sandwich originated in New England (read more here), they can easily be made in your own kitchen.

The salad can be made up to 1 or 2 days in advance. Be sure to get the buns nice and toasty before loading them up with a copious amount of the lobster salad.

A close-up side view of two lobster rolls on toasted buns with snipped chives sprinkled over the tops.

How To Serve

These sandwiches are glorious in their simplicity.

We sprinkle of a few snipped chives all over the sandwiches and then squeeze a fresh lemon to add just another layer of brightness.

Round out the dish with a bag of potato chips, a couple of ice-cold beers, and maybe a pickle. Ladies and gentlemen…this is greatness.

A hand squeezing a lemon wedge over the tops of two lobster rolls on a white plate.

Another lobster dish that we love is our Best-Ever Lobster Salad. Elegant, and heavenly.

In the meantime, treat you and your loved ones by picking up (or ordering online) some fresh lobster meat and New England top-split buns.

You and your family will be in awe of the result! We guarantee you of that!

A hand holding a lobster roll with lots of pink lobster meat and a toasty bun right in your face.

Ready to make the best sandwich this side of Maine? 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!

Two lobster rolls sitting on a rectangular white plate with snipped chives sprinkled over the top.
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Amazing Lobster Roll

This Lobster Roll is probably the king of all super delicious sandwiches. Just keep it simple...let the lobster do the talking. Wow...this is good. Enjoy.
Prep Time15 minutes
Cook Time10 minutes
Total Time32 minutes
Course: Lunch / Dinner, Sandwich
Cuisine: American, Seafood
Servings: 4 people
Calories: 386kcal
Author: Kris Longwell

Equipment

  • Non-stick skillet for toasting the buns

Ingredients

  • 1 lb lobster meat cooked, roughly chopped
  • ⅓ cup mayonnaise
  • 1 tablespoon lemon fresh, juice from ½ a large lemon
  • 1 teaspoon Champagne vinegar or white wine vinegar
  • 1 teaspoon dill fresh, chopped
  • 4 dashes hot sauce
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper freshly ground
  • ¼ cup celery finely chopped
  • 4 hot dog buns top-split, New England Style
  • 2 tablespoon unsalted butter melted
  • 2 tablespoon chives finely chopped, for garnish, optional

Instructions

  • In a small bowl, mix together the mayonnaise, lemon juice, vinegar, dill, salt, pepper, and hot sauce.
  • Place the lobster meat in a large bowl, and add the celery, and then gently fold in about 2 tablespoon of the dressing. The lobster should have a thin coating of the dressing all over it. If you prefer a little more dressing, add more to your own liking.
  • Heat a non-stick saucepan over medium-high heat. Melt the butter in the pan, and then place the buns on their sides in the butter. Cook until browned and toasty, about 2 to 3 minutes. Flip and toast the other side. You may need to toast the buns in a couple of batches.
  • Fill the toasted buns with the lobster salad and top with chives, if using. Serve at once.

Video

Notes

See the instructions below for steaming a live lobster.
If you can't find the New England-style, top-split buns, you can use regular hot buns or a kaiser roll.  To get that buttery, toasty taste, simply open the buns up, and toast them in a couple of tablespoons of butter until they are golden and toasty.  
The salad can be prepared up to 1 day in advance and kept in an air-tight container in the fridge.  
If you purchase the lobster online, don't unfreeze until you are ready to prepare the dish.   Once the lobster has been dressed, we don't recommend freezing it at this point.  However, you can, it just won't be as fresh tasting.  But, it still beats throwing out fresh lobster meat!
Instructions for steaming a live lobster:
  1. In a large stockpot, fill about ¾ quarters of the pot with salted water and bring to a rolling boil.
  2. Cook the lobsters, covered, for 8 - 10 minutes, until bright pink. Remove from pan with tongs and rinse under cool water for about 30 seconds, each. Place on a cutting board.
  3. Remove the meat from the lobster and roughly chop. Transfer to a bowl and chill 15 minutes.

Nutrition

Calories: 386kcal | Carbohydrates: 22g | Protein: 23g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 167mg | Sodium: 1110mg | Potassium: 297mg | Fiber: 1g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 3mg | Calcium: 171mg | Iron: 2mg

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

Pasta Primavera

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This dish is such a celebration of garden-fresh vegetables and classic Italian cuisine!

We love this classic pasta dish so much and we enjoy making all year long. But, in the springtime and summertime, when fresh vegetables are at their peak, this dish is one of our all-time favorites. Even the meat-lovers in your family will flip for this deeply flavorful dish.  The Loon certainly did!  And it’s ready in about 30 to 40 minutes!

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

A large stainless steel saucepan filled with Pasta Primavera and grey napkin and wooden spoon next to it.

How to Make Pasta Primavera

This Pasta Primavera recipe is all about fresh vegetables, quality pasta, and a few other ingredients to deliver incredible taste.

Be sure to have all the components of the dish prepped before you start cooking. Then it all comes together very quickly!

Choosing the Best Pasta

You really can’t go wrong when selecting a pasta for this dish.

We think smaller pasta, such as fusilli, penne, or rigatoni is the perfect match for the sautéed vegetables.

But spaghetti alla primavera is wonderful, too. As mentioned, you can’t go wrong. Fresh homemade pasta is a glorious option, too!

EXPERT TIP: Before cooking the pasta (according to the package instructions), we blanch the asparagus and broccoli pieces in a pot of boiling and salted water. Blanch them for 3 minutes and then use a slotted spoon to remove the vegetables. Place in an ice bath to prevent further cooking. Now, you can cook your pasta! The water will have a hint of the veggie taste, which is great. Save about 1 cup of the pasta water, you may need it later.

Drain the pasta and add 1 tablespoon of olive oil to keep it from stick together.  Toss and then set aside.

A large glass bowl filled with cooked pasta and a person pouring olive oil into it from a dispenser.

What is Pasta Primavera?

Primavera means ‘springtime’ in Italian and the dish utilizes all those amazing vegetables that are at their peak in the spring and into summer.

Vegetables for our Pasta Primavera Sauce include:

  • Button mushrooms, quartered
  • Broccoli florets
  • Asparagus tips (save the stalks for another use)
  • Zucchini
  • Sweet Peas
  • Cherry tomatoes, halved
  • Garlic and fresh basil

This recipe was made famous by Sirio Maccioni of New York City’s famed Le Cirque. We start by sautéeing garlic and then the quartered mushrooms. Cook until soft and just starting to release the mushroom liquid, about 4 minutes.

A large stainless steel skilled filled with quartered button mushrooms and garlic, all being sauteed.

Now, it’s time to add in the blanched broccoli and asparagus.

We don’t blanch the zucchini, we just let it soften in the skillet with the other veggies.

Cook, along with the frozen peas, until everything is tender, but not mushy.

A large stainless steel skillet filled with sauteed broccoli and mushrooms.

Finishing the Dish

Once the veggies are sautéed, add back in the pasta and stir to combine.

We love a slightly creamy pasta primavera sauce, so the addition of heavy cream and grated Parmesan gives the classic taste and texture.

EXPERT TIP: You can substitute half-and-half for the heavy cream if you prefer. We find that the cream combined with Parmesan cheese delivers a luxurious sauce but still maintains a lightness to it, which is preferred.

A hand pouring cream from a milk jar into a skillet filled cooked pasta and broccoli.

Now, one more step to finish this iconic pasta dish.

In a separate skillet, over medium heat, add the oil and then sauté the garlic with basil and halved cherry tomatoes.

EXPERT TIP: Cook until the tomatoes begin to wilt and break down a bit. Hit with a pinch of salt and pepper. This can be done in advance, but we recommend doing it while the rest of the dish is keeping warm in the skillet over low heat.

A steel saucepan filled with cherry tomatoes that have been halved and fresh basil.

The Perfect Vegetarian Pasta Dish

This dish is amazingly loaded with flavor, that there is no need to add a protein.

Once the dish is plated, all that’s needed is another good grating of fresh Parmesan cheese on top.

EXPERT TIP: Fresh Parmesan is ideal for topping the dish. If you don’t have a cheese grater, you can scrape the block of the cheese along the small holes of a box grater, or with a zester, or micro-plane.

A hand scraping a block of Parmesan cheese over a microplane with grated cheese falling into a skillet of pasta primavera.

Serve this with a nice crisp white wine, such as Chardonnay, Sauvignon Blanc, or Pino Grigio, and you will be very happy.

A crusty loaf of Italian bread is a nice touch.

And did we mention how beautiful the plated dish is? And then you take that first bite. Oh, yeah!

A dark dinner plate filled with a serving of pasta primavera with sauteed tomatoes on top.

Another recipe you might enjoy is our Pappardelle with Seasonal Vegetables!

But in the meantime, are you ready to make the most amazingly delicious meatless pasta dish 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 stainless steel skilled filled with pasta primavera topped with sauteed tomatoes and shaved cheese.
Print Recipe
5 from 2 votes

Pasta Primavera

This is a classic dish. You just can't get much better than Pasta Primavera. Brimming with fresh vegetables, and just enough cream and cheese to make it light, but still luxurious. Amazing!
Prep Time15 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Italian
Cuisine: Italian
Servings: 6 people
Calories: 568kcal
Author: Kris Longwell

Equipment

  • Large saucepan, small saucepan, pot for cooking pasta

Ingredients

  • 1 cup broccoli florets
  • 1 cup asparagus tips (save the stalks for another use)
  • 1 lb pasta dried, such as fusilli or rigatoni
  • 7 tablespoon olive oil divided
  • 5 cloves garlic minced, divided
  • 8 oz. mushrooms quartered
  • 1 small zucchini quartered lengthwise, cut into 1-inch pieces
  • ½ cup sweet peas frozen
  • 1 cup heavy cream
  • ⅔ cup Parmesan cheese grated, plus more for garnish
  • 2 tablespoon unsalted butter
  • 1½ teaspoon Kosher salt
  • ¾ teaspoon black pepper freshly ground
  • 1 cup grape tomatoes or cherry, halved
  • 2 tablespoon basil fresh, chopped
  • ½ cup pine nuts toasted

Instructions

  • Bring a large pot of salted water to a boil. Add the broccoli and asparagus and cook for 3 minutes. Remove with a slotted spoon and place in an ice bath to stop the cooking. Add the pasta and cook until al dente (according to package instructions). Drain, saving 1 cup of pasta water. Toss the pasta with 1 tablespoon olive oil. Set aside.
  • In a large saucepan, heat 5 tablespoon olive oil over medium heat. Add about ⅔ of the garlic (2 minced cloves) and cook until just starting to turn golden, about 2 minutes. Add the mushrooms and cook until soft and just starting to release liquid, about another 3 to 5 minutes.
  • Drain the broccoli and asparagus and add to the saucepan with the mushrooms. Add in the zucchini and peas and cook until soft, about 4 to 5 minutes.
  • Carefully stir in the cooked pasta, cream, Parmesan cheese, butter, 1 teaspoon salt, and pepper. Stir to fully incorporate. Taste and add another ½ teaspoon of salt, if desired. If you feel it needs it, add a little of the pasta water to loosen the sauce even more.
  • Meanwhile, heat a medium-small saucepan over medium heat. Add 1 tablespoon olive oil and heat until shimmering. Add the remaining garlic (about 3 minced cloves), tomatoes, basil, and a pinch of salt and pepper. Saute until tomatoes are wilting and just starting to break down.
  • Pour the tomato mixture over the top of the pasta and garnish with toasted pine nuts. Serve at once.

Video

Notes

We love going with a smaller pasta for this dish, such as fusilli, penne, or rigatoni.  However, a long pasta such as spaghetti, linguini, or fettucini, are all great choices, too.
You can also blanch the zucchini along with the broccoli and asparagus, but we find that sometimes makes the zucchini too soft for our liking.  It doesn't take much time in the skillet for it to become tender.  The frozen peas cook just long enough to become the perfect texture and temperature. 
Half-and-half can be substituted for the cream, and the butter can be omitted for an even lighter dish.  We think the cream, cheese, and butter, add just enough sauce that the dish still feels light, but deeply flavorful.
Adding pasta water to the dish is not necessary, but if it feels a little 'tight', then add a little water, to your liking. 
This dish is so good, it's even delicious room temperature, but we feel it's at its very best right off the stove.
The dish will keep in the refrigerator for up to 1 week. It can be frozen for up to 1 month, however, it will lose the brightness the longer it sits in the fridge or freezer. 

Nutrition

Calories: 568kcal | Carbohydrates: 65g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 791mg | Potassium: 615mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1408IU | Vitamin C: 24mg | Calcium: 201mg | Iron: 3mg

POST UPDATE: This recipe was originally published in June 2015, but was updated with improved tweaks to the recipe and new tips, photography, and a fabulous video in August 2020.
This recipe is adapted from Sirio Maccioni of the famed New York City’s Le Cirque and published online by Saveur.

Buffalo Chicken Sandwich

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We’re just crazy about Classic Buffalo Chicken Wings.  We’re also head-over-heels for Homemade Blue Cheese Dressing.   Let’s make a sandwich that brings it all together!

If you love buffalo chicken wings as much as we do, you are going to flip for this deeply flavorful sandwich.  The chicken is crispy on the outside and tender on the inside.  And the wing sauce?  Oh man, just wait.  More on that shortly.  But in the meantime, sink your eyes into what has become our favorite go-to sandwich of all time.

A buffalo chicken sandwich on a wooden board with blue cheese dressing dripping off the side.

How To Make Buffalo Chicken Sandwich

We are thrilled to be partnering with Kroger to bring you this amazing buffalo chicken sandwich recipe featuring Heritage Fare Buffalo Chicken Wing Sauce.

August is National Black Business Month and in honor of this, Kroger is highlighting some of the awesome vendors and their products that are Black-owned.

This sauce is spot-on with the right amount of the classic Buffalo taste, hints of garlic, and just enough heat to make you feel good. This crispy chicken sandwich comes together easily and the results are absolutely incredible.

Steps for Making Crispy Chicken Cutlets

Making the perfect chicken cutlet for these sandwiches is not challenging at all.

We like these cutlets to not be too thick, so start by slicing the chicken breasts in half, lengthwise (aka: butterflying). Then, to get them even thinner, we place the cut pieces of chicken into a large freezer bag and pound them to about ¼-inch in thickness.

EXPERT TIP: We love using Panko bread crumbs for the breading. The crumbs have more texture than plain breadcrumbs, which allows the breading to really soak up the wonderful Heritage Fare Buffalo Chicken Wing Sauce. Set up a dredging station with three pans. The first contains flour seasoned with salt and pepper. The next contains buttermilk with an egg. The third contains the Panko bread crumbs with garlic powder, chili powder, and seasoned salt. Dredge the chicken pieces through the flour, then submerge in the buttermilk/egg mixture, and then finally coat with the bread crumbs.

3 stacked images: Top is a chicken cutlet a pan of flour, next is cutlet in egg bath, last in bread crumbs.

Now, it’s time to quickly cook the cutlets.

We use a combination of olive oil and butter in a large skillet.

EXPERT TIP: Depending on the thickness of your cutlets, you’ll want to cook them until the breading is golden brown and cooked through, typically about 4 to 5 minutes per side. Work in batches and drain the cutlets on a paper towel-lined plate.

Three chicken cutlets frying in a large saucepan in oil and butter with tongs holding one up.

Heritage Fare Delivers Unbeatable Taste

We love the amazing taste and texture of the Heritage Fare Buffalo Wing Sauce. We also have enjoyed learning the story behind the brand.

This is a family-owned company solely focused on bringing high-quality, delicious products to the market. They deliver products that enhance Southern-style cooking, and that immediately caught our attention.

All we have to do is gently heat the sauce on the stove, and then ladle it all over the crispy chicken cutlets. And the smell? It’s nothing short of amazing. Topped only by the taste and texture. Buffalo wing sauce perfection!

2 stacked photos. The top is a hand pouring wing sauce into a sauce pan, and the bottom is that sauce ladled over chicken cutlets.

Folks, we do lots of sandwiches here on H2FaL.

This one checks off all of the boxes for taste, texture, and off-the-charts delicious and has become our most favorite sandwich to make of all time. It’s seriously that good.

EXPERT TIP: We highly recommend making the Blue Cheese Dressing from scratch. It’s simple to prepare and can be made days in advance. Another amazing version would be a Buffalo Ranch Chicken Sandwich. Simply substitute the blue cheese dressing with our Homemade Ranch. Both sauces are creamy and cool – the perfect match against the zesty chicken cutlets!

A buffalo chicken sandwich on toasted buns with shredded lettuce under the top bun.

Quality Ingredients Make It Better

We’ve said it many times before, and it bears repeating with our Buffalo Chicken Sandwich.

Homemade dressing, with quality ingredients, helps to make this sandwich stellar.

But, probably the most important ingredient is the wing sauce. Heritage Fare Buffalo Chicken Wing Sauce has just enough spice to make the sandwich sing, but not so much that it hurts. And all you have to do is open the bottle, warm the sauce up, and then pour over the cutlets. We love it so much, we save some to pass along tableside. It’s so good, you’ll want to dunk the sandwich in it for even more flavor!

A bottle of Heritage Fare Buffalo Chicken Wing sauce next to a buffalo chicken sandwich on a cutting board.

While the wing sauce is warming on the stove, we like to toast our buns.

Build the perfect sandwich by adding a layer of the homemade blue cheese dressing or homemade ranch on the bottom toasted bun, top with two (yes, two!) cutlets that are coated with the amazing sauce, and then place some shredded green lettuce just under the top bun.

You have just made the perfect sandwich, in our books! Now, it’s time to dig in!

A hand holding a buffalo chicken sandwich with a bite taken out of it.

Heritage Fare is just one of a wide variety of Black-owned vendors and products that are sold at Kroger stores. Other wonderful brands include McBride Sister Collection, Simply Southern Sides, Andy’s Seasoning, Inc., and Neilly’s Food.

We highly recommend you check out these amazing brands and products. They really are top-notch and help to make your dishes the very best they can be.

And in the meantime, we suggest you make this incredible sandwich with Heritage Fare’s Buffalo Chicken Wing Sauce.

It’s the sandwich that you’ll use to judge all other sandwiches with! It’s really that good!

A sandwich of two chicken cutlets with buffalo wing sauce on them and sitting on blue cheese dressing and hamburger buns.

Ready to make the best sandwich – 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 buffalo chicken sandwich on a wooden board with blue cheese dressing dripping off the side.
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Buffalo Chicken Sandwich

This Buffalo Chicken Sandwich is an explosion of flavor and texture. If you love buffalo chicken wings, then this crispy chicken sandwich is for you. The homemade blue cheese dressing puts it over the top!
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Course: Lunch / Dinner
Cuisine: American
Servings: 4
Calories: 658kcal
Author: Kris Longwell

Equipment

  • 1 large skillet for frying the cutlets, 1 medium saucepan for heating the sauce.

Ingredients

  • 2 large chicken breasts skinless, boneless, pounded to ¼-inch thickness, cut into 8 pieces
  • Salt and pepper
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 1 large egg
  • 1½ cups Panko bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon seasoned salt
  • 12 oz Heritage Fare Buffalo Chicken Wing Sauce
  • 3 tablespoon olive oil
  • 5 tablespoon unsalted butter divided
  • 1 cup lettuce shredded
  • 4 hamburger buns
  • 1 cup blue cheese dressing

Instructions

  • Sprinkle the chicken all over with salt and pepper. Set aside.
  • Set up a dredging station with three pans or bowls. In the first, mix together the flour with ½ teaspoon of salt and ½ teaspoon black pepper. In the second pan, whisk together the buttermilk with the egg. In the third, mix together the bread crumbs, garlic powder, chili powder, and seasoned salt.
  • Dredge one or two pieces of chicken through the flour to completely coat, shaking off excess. Place the floured chicken in the buttermilk/egg mixture and press down to fully coat. Lift the chicken up and shake off excess buttermilk/egg. Dredge the chicken through the breadcrumb mixture until fully coated. Place on platter and repeat process until all chicken is coated.
  • Heat the oil in a large saucepan/skillet. When shimmering, add 3 tablespoon of butter, and swirl with a wooden spoon until melted. Working in batches, add the chicken to the pan and cook until the underside of the cutlet is golden brown, about 4 to 5 minutes. Use tongs to carefully flip the cutlet over and cook for another 4 to 5 minutes, or until golden brown and cooked through with an internal temperature of 165°F. Place the cooked cutlets on a platter or plate lined with paper towels.
  • Meanwhile, pour the buffalo wing sauce into a medium-sized saucepan and heat over medium-low heat.
  • Place the chicken cutlets in a large dish and ladle the warm sauce all over. Save some of the sauce for passing tableside.
  • Meanwhile, butter the buns and toast until just browned.
  • Build the sandwich by adding about 1 tablespoon (or more) of the blue cheese dressing on the bottom bun. Add two of the buffalo chicken cutlets on the dressing, and top with shredded lettuce and top bun. Serve at once with additional wing sauce and blue cheese dressing.

Video

Notes

We start with a couple of nice-sized chicken breasts and then slice them in half, lengthwise.  Basically, butterflying them.  Now, you'll have 4 pieces of meat.  To make them even thinner (which is best), we place them in a large freezer baggie and pound them with a mallet, or the bottom of a bottle or measuring cup, until they're about ¼-inch in thickness.  Now, you can halve them again.  The size of the cuts should be just big enough to sit on top of a hamburger bun.
We highly recommend making the homemade blue cheese dressing, which can be made up to 3 or 4 days in advance.  Our Homemade Ranch is a fantastic substitute for the blue cheese.  
You can make your own wing sauce by heating a medium-sized saucepan over medium-low heat: 1 cup Cayenne hot sauce, 6 tablespoons of unsalted butter, and 1 teaspoon of garlic powder.  Cook until butter is melted. Stir until everything is mixed and slightly simmering.

Nutrition

Calories: 658kcal | Carbohydrates: 68g | Protein: 42g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 164mg | Sodium: 1764mg | Potassium: 696mg | Fiber: 3g | Sugar: 9g | Vitamin A: 934IU | Vitamin C: 2mg | Calcium: 264mg | Iron: 5mg

Best Chicken Fried Rice

by 15 Comments

The Best Chicken Fried Rice involves a few key steps, such as using day-old rice and properly seasoning it for authentic, delicious flavor. Serve it alongside homemade egg rolls for a satisfying, better-than-takeout meal!

A shallow white ceramic bowl filled with a serving of chicken fried rice topped with chopped scallions and a serving spoon nearby.
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🍚 The Ingredients

The ingredients for chicken fried rice are easy to find, but using key items like day-old rice is critical to achieving that authentic, perfect texture and flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients on a grey wooden background including rice, chicken, carrots, scallions, onion, eggs, peas, ginger, garlic, and seasonings.

🍗 Substitutions and Variations

  • Proteins – The sky is the limit for fried rice. We love the taste and texture of chicken thighs (skinless), but breasts work just fine, too! You can also substitute the chicken with thinly sliced pork tenderloin, steak (such as ribeye, strip, or filet), shrimp, or even tofu! Or, do a combination of any or all of them.
  • Vegetables – Onions, carrots, and peas are traditional. You can add other chopped veggies such as broccoli, cauliflower, or squash for added taste and texture. Blanch the broccoli (and cauliflower) in boiling water for a few minutes first to soften them.
  • Flavor enhancers – Garlic and fresh ginger are key ingredients; we don’t recommend omitting them or using dried. The oyster sauce can be found in the Asian section of most well-stocked supermarkets. Hoisin sauce can be substituted for it. The lemon juice is optional, but it really brightens the flavor of the dish.

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

Expert Rice Tip

A very important step for making authentic chicken fried rice is to use day-old rice. Or at least rice that has been steamed and then allowed to completely cool and dry out a bit. Freshly steamed rice just won’t deliver that classic taste. Use our Perfect Steamed Rice the day before you prefer the fried rice, and you’ll be golden!

👨‍🍳 How To Make Best Chicken Fried Rice

A person dumping a small bowl of chopped ginger into a wok filled with chopped carrots, garlic, and onion simmering in oil.
  1. Step 1: Heat the oil over high heat and quickly stir-fry the garlic, ginger, onion, and carrots.
A person using a wooden spatula to stir chunks of chicken meat with sautéd vegetables in a black wok on a gas stove.
  1. Step 2: Stir in the chicken and stir-fry until no longer pink.
First a wok filled with sautéed chicken pieces and vegetables on one side and eggs topped with white rice on the other, and then a spatula being used to mix the rice with the eggs.
  1. Step 3: Push the veggies and chicken to one side of the wok and then add the eggs and the rice. Stir to coat the rice with the eggs.
A person pouring a brown Asian sauce over an rice and egg mixture in a wok also with sautéed vegetables and chicken in it.
  1. Step 4: In a small bowl, mix together the sauce ingredients and then pour into the wok.
A person transferring frozen peas from a small glass bowl into a wok filled with chicken fried rice with a large wooden spatula resting in the middle of the rice.
  1. Step 5: Stir to coat and then add the peas and most of the scallions
A large serving spoon being raised with a mound of chicken fried rice on it.
  1. Step 6: Serve at once, garnishing with more scallions.

Expert Tip

This chicken fried rice recipe comes together very quickly, so it’s important to have all of your ingredients prepped and ready to go before you start cooking.

🍽️ How To Serve, Store, and Reheat

  • The dish is best served piping hot. We recommend transferring it from the wok onto a large serving bowl or platter and let folks serve themselves.
  • Have a bottle of soy sauce (low-sodium is always a great choice) for anyone who prefers a dash more of soy on their fried rice.
  • Store leftovers in an air-tight container for up to 5 days.
  • Reheat in the microwave on HIGH in increments of 1 minute. Or on the stove over medium heat. Add a splash of broth to loosen the rice up, if necessary.

🙋🏽‍♂️ Frequently Asked Questions

Why is day-old rice recommended for chicken fried rice?

Day-old rice is drier and less sticky than freshly cooked rice, which helps prevent clumping and ensures a better texture when frying.

Can I use frozen vegetables instead of fresh for chicken fried rice?

Yes, frozen vegetables are a convenient alternative and work well in chicken fried rice; just be sure to thaw and drain any excess moisture before cooking to avoid sogginess.

What type of oil is best for frying chicken fried rice?

Neutral oils with a high smoke point, like peanut oil, canola, or vegetable oil, are best for frying to achieve the perfect sear without burning.

A shallow white ceramic bowl filled with a serving of chicken fried rice topped with chopped scallions.

🥡 More Classic Take-Out Recipes

Ready to make this iconic Chinese fried rice recipe? 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 shallow white ceramic bowl filled with a serving of chicken fried rice topped with chopped scallions and a serving spoon nearby.
Print Recipe
5 from 4 votes

Best Chicken Fried Rice

Chicken Fried Rice is a classic dish that seems like it should be easy to prepare at home. Well, it is, if you follow this recipe. Get authentic fried rice taste and texture! In about 30 minutes from start to finish! Remember to use day-old rice!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Cuisine: Chinese
Servings: 6
Calories: 626kcal
Author: Kris Longwell

Equipment

  • Wok (preferably with wok ring), or sturdy large saucepan, such as cast-iron or Dutch oven

Ingredients

  • 2 tablespoon canola oil or peanut oil
  • 3 cloves garlic minced
  • 2 teaspoon ginger fresh, minced
  • ½ cup onion chopped
  • ½ cup carrots chopped
  • 2 chicken thighs thinly cut into 1-inch pieces
  • Kosher salt and black pepper
  • 2 eggs beaten
  • 4 cups white rice day old
  • 2 tablespoon soy sauce
  • 3 tablespoon oyster sauce
  • 1 teaspoon sugar
  • ¼ cup sweet peas frozen
  • 3 scallions chopped, white and green parts

Instructions

  • Heat oil in a wok (or skillet) over high heat until just starting to smoke.
    2 tablespoon canola oil
  • Add the garlic, ginger, onion, and carrots and stir-fry for 3 minutes.
    3 cloves garlic, 2 teaspoon ginger, ½ cup onion, ½ cup carrots
  • Stir in the chicken and sprinkle with salt and pepper. Stir-fry until chicken is no longer pink, about 4 minutes.
    2 chicken thighs, Kosher salt and black pepper
  • Use a large flat spoon or spatula to push the vegetables and cooked chicken to one half of the wok or skillet. In the open area of the wok, add the eggs, and immediately add the rice. Use a spoon or spatula to work the rice into the eggs until fully coated and the rice is a golden yellow color.
    2 eggs, 4 cups white rice
  • Stir in the soy sauce, oyster sauce, and sugar into the rice/egg mixture, and stir until the rice is uniformly coated and the color has turned a golden brown.
    2 tablespoon soy sauce, 3 tablespoon oyster sauce, 1 teaspoon sugar
  • Mix the vegetables and chicken into the rice mixture and stir until fully incorporated.
  • Stir in the peas, and most of the scallions (leave some for garnish), and the sesame oil, if using.
    ¼ cup sweet peas, 3 scallions
  • Transfer to a platter or individual plates, garnish with scallions, and serve at once with additional soy sauce on the side.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We use our food processor to chop the carrots for ease. Or you can use a sharp knife, just be careful!
1 boneless, skinless chicken breast can be substituted for the chicken thighs if desired. 
It’s really important to use completely cooled rice for this dish. Another great option is to buy cooked rice from your favorite Chinese takeout and set it out for a couple of hours (or overnight). 
The fried rice will keep in an air-tight container in the fridge for up to 5 days and freezes beautifully for up to 2 months.  

Nutrition

Calories: 626kcal | Carbohydrates: 104g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 646mg | Potassium: 328mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1950IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 2mg

Easy Chimichurri Sauce

by 7 Comments

Easy Chimichurri Sauce is incredibly delicious and surprisingly simple to make, bursting with fresh herbs and bold flavors. It’s the perfect vibrant accompaniment to elevate grilled ribeye steak and tender sous vide skirt steak.

A small white bowl filled with authentic chimichurri sauce with a spoon with some of the sauce nearby all on a white background.
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🌿 The Ingredients

Fresh, simple ingredients like parsley, garlic, vinegar, and olive oil combine harmoniously to create a vibrant, deeply flavorful chimichurri sauce. Find ingredient notes (including substitutions and variations) below.

🍅 Substitutions and Variations

  • Herbs – Parsley is the most important ingredient in chimichurri sauce. Fresh Italian parsley really can’t be substituted, except for curly parsley. Dried will not work. Basil chimichurri is delicious (basil substituted for the parsley); however, it is similar in taste to homemade pesto sauce. Dried oregano is best, but fresh can be used, too.
  • Onion – We recommended chopped white or yellow onion; however, red onion or scallions (green onions) are excellent substitutions. The onion flavor is not overpowering at all, but can be omitted if desired.
  • Vegetables – Red bell pepper is traditional, but chopped tomatoes can be stirred in after the sauce has been chopped in the food processor.

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

🍽️ How To Make Easy Chimichurri Sauce

A person dumping roughly chopped garlic cloves from a small metal bowl into a food processor filled with chopped fresh Italian parsley.
  1. Step 1: Add the roughly chopped parsley and garlic to your food processor.
The inside of a food processor that is filled with parsley and garlic that has been finely chopped with food processor.
  1. Step 2: Process until finely chopped.
A person using both hands to transfer red wine vinegar from a small bowl and dried oregano from another small bowl into a food processor filled with chopped parsley, onion, and red bell pepper.
  1. Step 3: Add the chopped red bell pepper, onion, vinegar, salt, and dried oregano.
A person pouring extra-virgin olive-oil from a glass measuring cup into the base of a food processor that is filled with the ingredients for authentic chimichurri.
  1. Step 4: Add the red pepper flakes and extra-virgin olive oil.
A person using a red spatula to hold up freshly chopped chimichurri sauce in the base of a food processor.
  1. Step 5: Process until uniformly chopped (it should still have texture, not puréed completely)
A person holding spoon full of authentic chimichurri sauce over a small glass jar filled with the same.
  1. Step 6: Transfer to a jar with a lid and chill for at least 1 hour.

Expert Tip

You’ll want to let the chimichurri sauce have time to meld the flavors. However, just be aware that the longer the sauce chills, the less vibrant in color, but still very delicious.

🙋🏽‍♂️ Frequently Asked Questions

Can I make easy chimichurri sauce ahead of time?

Yes, chimichurri actually tastes better after resting for a few hours or overnight, allowing the flavors to meld together beautifully.

How long does homemade chimichurri sauce last?

Stored in an airtight container in the refrigerator, chimichurri sauce can last up to one week.

What dishes pair well with chimichurri sauce?

Chimichurri is traditionally served with grilled meats like skirt steak and grilled marinated chicken, but it also complements roasted vegetables, seafood, and can be used as a flavorful marinade or dipping sauce.

A spoon holding up a helping up authentic chimichurri sauce over a bowl of the same.

😋 Other Amazing Sauces and Condiments

Ready to make the best condiment on this side of Buenos Aires? Go for it!

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

A white bowl of freshly made chimichurri sauce next to a spoon.
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5 from 3 votes

Easy Chimichurri Sauce

Easy Chimichurri Sauce is simply the best. We can't rave enough about it. So fresh and vibrant, and unbelievably delicious on grilled meats and vegetables. Serve immediately to retain the vibrant colors or chill overnight to meld the flavors.
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: Argentina
Servings: 6
Calories: 176kcal
Author: Kris Longwell

Equipment

  • Food processor

Ingredients

  • ¾ cup parsley fresh, Italian, roughly chopped
  • ½ cup cilantro fresh, roughly chopped
  • 5 cloves garlic roughly chopped
  • ¼ cup onion roughly chopped
  • ½ cup red bell pepper seeded and roughly chopped
  • 1 tablespoon oregano dried
  • ¼ teaspoon red pepper flakes or more, for more heat
  • 1 teaspoon Kosher salt
  • ¼ cup red wine vinegar
  • ¼ cup extra-virgin olive oil

Instructions

  • Place the parsley, cilantro, and garlic in the bowl of a food processor and process until finely chopped.
    ¾ cup parsley, ½ cup cilantro, 5 cloves garlic
  • Add the onion, bell pepper, oregano, red pepper flakes, salt, vinegar, and oil,  and pulse several times.
    ¼ cup onion, ½ cup red bell pepper, 1 tablespoon oregano, ¼ teaspoon red pepper flakes, 1 teaspoon Kosher salt, ¼ cup red wine vinegar, ¼ cup extra-virgin olive oil
  • Taste and add more salt and/or vinegar, if desired.
  • Use immediately, or transfer to a jar with a tight-fitting lid and refrigerate for up to 5 days. (Note: the vibrant green will diminish the longer it sits in the fridge). 

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Fresh is the way to go with the sauce. Especially fresh parsley and cilantro.  
The sauce is great as soon as it is prepared, but it’s even better after it sits in an air-tight container with a lid in the fridge for a few hours.  The bright green color will lessen somewhat the longer it sits, but it will keep in the fridge for up to 5 days.
To add a little zip to the sauce, increase the red pepper flakes to 1 tsp, or even more heat with 1 tbsp. 
This sauce is amazing with steak, but it’s also good on roasted veggies, baked potatoes, and in or on an omelet. 
The sauce freezes beautifully for up to 2 months. 

Nutrition

Calories: 176kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Sodium: 395mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 894IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 1mg

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

Grilled Steak Sandwich

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This epic sandwich is so easy to prepare and is melt-in-your-mouth delicious.

If you’re looking for an incredible sandwich that will truly impress, look no further. This ranks right up there with our spectacular Grilled Honey Mustard Sandwiches and our Rockin’ Black and Bleu Burger, too! A simple marinade turns the steak into one of the most delicious grilled pieces of beef you’ll ever have.

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

A grilled steak sandwich on a hoagie but sitting in front of another steak sandwich with two glassed of beer nearby.

The marinade for this grilled steak sandwich is simple but so flavorful.

Choose any nicely marbled cut of steak, but we find flank steak is the perfect cut for these sandwiches.

Making the Meat Flavorful and Tender

As mentioned, we love using flank steak for these sandwiches. However, other excellent cuts that will work include flap, skirt, or sirloin. Often a flank steak will be labeled ‘London broil’ in the meat department of your supermarket.

All of these cuts of beef come from high-activity areas of the cow and therefore need to be tenderized for an extended period of time to allow them to become tender.

EXPERT TIP: The acid from citrus will help to break down the toughness of the meat and allow for extremely tender meat. The soy, Worcestershire, garlic, sugar, and black pepper add a deep delicious flavor to the beef. We find that placing the meat into a large freezer baggie along with the marinade is perfect for easily storing in the refrigerator. We highly recommend allowing the meat to marinate for at least 6 hours, but up to 12 to 18 is even better. Every few hours, move the meat around in the baggy to ensure 100% of it is being marinated.

2 stacked images, the top is a whisk in a glass bowl of steak marinade, and the bottom is two hand holding a plastic baggy filled with steak and marinade.

Tips on Grilling the Meat

Since flank steak is not an extra thick cut of beef, it cooks fairly quickly. Usually, about 5 to 8 minutes per side for medium.

We use an instant-read thermometer to ensure we’ve reached the desired level of doneness for the steak.

Follow this guide for grilling to your desired doneness:

Rare: When the temperature reaches 125°F, remove the steak from the grill and let rest. As it sits, it will continue to cook and reach 130°F. The center will be bright red.
Medium Rare: Remove at 130°F, rest for 10 minutes, it will reach 135°F and will be pink all over in the middle, with a little red in the center.
Medium: Remove at 145°F, rest for 10 minutes, it will reach 150°F and be medium pink in the middle.
Medium Well: Remove at 160°F, rest for 10 minutes, it will reach 165°F and be slightly pink and fairly tough to the touch.
Well Done: Remove at 165°F, rest for 10 minutes, it will reach 170°F with no pinkness at all. The steak will be solid to the touch.

Toss the buttered buns on the grill in the last few minutes of grilling the steak.

A large marinated flank steak on a gas grill with hoagie buns next to it.

After grilling the meat, it’s important to allow the steak to rest for about 10 minutes.

This allows the juices to redistribute throughout the cut of meat.

EXPERT TIP: Look at the steak closely, and you will see small streaks, or lines, running from one end of the steak to the other end. This is called the ‘grain.’ To ensure every bite of meat is the most tender it can be, you should slice the steak against, or perpendicular, to the grain. See photo and video for reference.

A large chef's knife cutting through a grilled flank steak with a large fork holding it in place.

Garnishing the Sandwich

If you’re going to make such an amazing sandwich, you might as well go the slight extra distance and make an incredible condiment, too!

We, of course, are talking about our incredible Chimichurri Mayonnaise.

Exploding with flavor, and the perfect match for the flavorful grilled steak, the peppery arugula, and juicy tomatoes.

A glass bowl filled with chimichurri mayonnaise with a wooden spoon in the middle of it.

There really is truly something magical about this marinated grilled steak sandwich.

We love going with grilled hoagie buns, but you could also go with a Kaiser roll, ciabatta roll, or just a good ole hamburger bun.

Slather the chimichurri mayonnaise on the bottom bun, then add a layer of the cut steak and top with sliced tomatoes and arugula.

Amazing.

A grilled steak sandwich that has been cut in half and is sitting on a cutting board next to steak fries.

The Perfect Gastro-Pub Sandwich

This steak sandwich is so tender and so exploding with flavor, that it will honestly rival any sandwich you’ve ever had, even at your favorite gastropub.

It’s ideal for serving at a backyard BBQ, or a fun dinner party.

We love serving it up with thin slices of potatoes that we’ve tossed in oil, salt, and pepper.  Then we baked at 350°F until browned and crisp.

Want a bite?

A close-up view of a grilled steak sandwich that is cut in half and is being held a pair of hands.

We love all kinds of sandwiches, without a doubt. It’s one of the greatest culinary inventions ever.

From a good burger to chicken sandwiches, or even a good veggie burger. And don’t forget about our amazing Slow Cooker French Dip Sandwiches!

But folks, this just may be the king of all sandwiches. Make this grilled steak sandwich, and see what you think.

A grilled steak sandwich loaded with chimichurri mayonnaise, layers of juicy steak, and topped with tomatoes and arugula, all on a hoagie.

Ready to make the best steak sandwich 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 grilled steak sandwich loaded with chimichurri mayonnaise, layers of juicy steak, and topped with tomatoes and arugula, all on a hoagie.
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Grilled Steak Sandwich

Grilled Steak Sandwich is unbelievably melt-in-your-mouth good. So flavorful and truly one of the Loon's all-time favorites. He can't stop talking about it. Really delicious.
Prep Time15 minutes
Cook Time12 minutes
Marinating Time8 hours
Total Time8 hours 27 minutes
Course: Sandwich
Cuisine: American
Servings: 4 people
Calories: 456kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill

Ingredients

FOR THE MARINADE

  • ½ cup soy sauce
  • 3 tablespoon lime juice freshly squeezed
  • ¼ cup Worcestershire sauce
  • ¼ cup olive oil
  • 4 cloves cloves minced
  • ½ teaspoon sugar
  • 2 teaspoon black pepper freshly ground
  • 1½ lb flank steak

FOR THE SANDWICHES

  • 1 cup Chimichurri Mayonnaise
  • 2 tomatoes sliced
  • Kosher salt
  • ½ cup Arugula
  • 4 hoagie buns buttered
  • 2 tablespoon unsalted butter optional

Instructions

MAKE AHEAD

  • Prepare the chimichurri sauce for the chimichurri mayonnaise.

MAKE THE MARINADE FOR THE STEAK

  • In a medium bowl, whisk together the soy, lime juice, Worcestershire sauce, olive oil, garlic, sugar, and pepper.
  • Place the steak into a large freezer bag and pour the marinade into the bag.
  • Place the bag with the steak and marinate in the refrigerator for 6 hours, or overnight. Turn the bag every couple of hours.

MAKE THE SANDWICHES

  • Prepare your grill to medium-hot heat.
  • Remove the steak from the marinade and grill until the desired doneness, about 5 to 7 minutes per side for medium. Discard the marinade.
  • Remove the steak from the grill and allow it to rest for 10 minutes. (The meat will continue to cook as it rests). Meanwhile, butter the buns and place on the grill, cut side down as the meat is resting.
  • Mix together the chimichurri mayonnaise (this can be made 24 hours ahead of time). Sprinkle a little salt and pepper over the sliced tomatoes.
  • Slice the meat against the grain. Slather a good helping of the chimichurri mayo on each bun. Add several slices of steak and then top with tomato slices and arugula. Serve at once.

Video

Notes

Substitutes for flank steak are skirt, flap, London broil (another name for flank), or sirloin.
It is important that the steak marinates for at least 6 hours.  We think marinating overnight is ideal.  Don't let the meat marinate for more than 24 hours.
If marinating the meat in a dish, rather than a freezer baggy, be sure to cover the meat with foil or plastic wrap, and turn the meat over in the marinade every few hours.
The chimichurri sauce, for the chimichurri mayonnaise, can be made up to 2 or 3 days in advance.   Mix together the mayonnaise with the chimichurri sauce and lime juice about an hour before serving.  Keep chilled in the refrigerator.  It will stay thicker when chilled.
If you don't have a grill, you can sear the marinated steak in a study skillet (i.e., cast-iron) until browned on the outside and desired doneness in the middle.  

Nutrition

Calories: 456kcal | Carbohydrates: 10g | Protein: 40g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 1887mg | Potassium: 971mg | Fiber: 2g | Sugar: 5g | Vitamin A: 763IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 5mg

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

Easy Key Lime Pie

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Easy Key Lime Pie is the ultimate dessert, striking the perfect balance between sweet and tart flavors. Its simple preparation allows you to make it in advance, making it an ideal complement to homemade lemon bars and creamy vanilla ice cream for a truly memorable dessert spread!

A key lime pie with a graham cracker crust and whipped cream pinwheels along the edges of the top of the pie.

🍶 Recipe Ingredients

The ingredients for Key Lime Pie are readily available and combine seamlessly to create an authentic taste and creamy texture that captures the essence of this classic dessert.

A collection of ingredients for Key Lime Pie arranged on a rustic wooden cutting board, including key limes juice, graham crackers, sweetened condensed milk, and eggs, showcasing their vibrant colors and textures.

🧈 Substitutions and Variations

  • Key Lime Juice – Key limes are hard to find, unless, of course, you are in (or near) Key West, Florida. Bottled key lime juice can be found in the juice section of most well-stocked supermarkets. If you can’t find the bottle variety, then combine equal parts fresh lime juice with fresh lemon juice.
  • Crust – We love using a combination of crushed graham crackers and vanilla wafers, but you could go with just one of these crackers. Store-bought crust works in a pinch. Use a food processor to pulverize the crackers.
  • Dairy – Don’t skip the sour cream for the filling. It adds a bit of tang that works well with the citrus flavor. For the topping, heavy cream works great for making homemade whipped cream. In a pinch, go with store-bought such as Cool Whip®.

👩🏼‍🍳 How To Make Crust and Filling for Easy Key Lime Pie

A person pouring melted butter in a glass bowl filled with crushed graham crackers, crushed vanilla wafers, and sugar.
  1. Step 1: Mix together the pulverized crackers, melted butter, and sugar.
A person using a small glass bowl to press a graham cracker crust into the sides of a white pie dish.
  1. Step 2: Press the mixture into a 9-inch pie dish.
A person holding a white pie dish that has a graham cracker crust that has just come out of the oven.
  1. Step 3: Bake for 15 minutes and then allow to completely cool. 
A person using a whisk to combine the liquid filling ingredients for easy key lime pie.
  1. Step 4: Whisk together the condensed milk, egg yolks, key lime juice, and sour cream. 
A person pouring key pie filling into a pie dish lined with a graham cracker crust.
  1. Step 5: Pour over cooled crust. 
An easy key lime pie that has just out of the oven and is waiting to be chilled for several hours.
  1. Step 6: Bake for 15 minutes, cool, and then refrigerate until set, about 3 hours. 

Expert Tip

To expedite the cooling process, let the crust-filled pie dish cool on a rack for a few minutes. Then place a hot pad on a shelf in the refrigerator or freezer and set the dish on it. If going the freezer route (which, of course, cools the crust quicker), only allow it to stay in for about 10 to 15 minutes. Don’t let it freeze!

🙌 Finishing Touches for Easy Key Lime Pie

A person using an electric mixer to whip heavy cream into whipped cream.
  1. Step 1: Use an electric mixer to whip the cream, sugar, and vanilla in a cold bowl until thick. 
A person piping whipped cream from a pastry bag onto the top perimeter of an easy key lime pie.
  1. Step 2: Pipe the whipped cream onto the top of the pie, or spread it over the surface with a spatula.
A key lime pie with whipped cream pinwheels along the top edges of the pie and a thin lime slice that has been sliced and formed a twist in the center of the pie.
  1. Step 3: Garnish with a lime wedge wheel in the center of the pie. 
A slice of easy key lime pie resting on a white dessert plate with a fork nearby.
  1. Step 4:
    Slice and serve!

🍽️ How To Serve and How To Store

  • The pie can be made up to 48 hours in advance of serving.
  • It is wonderful served chilled or at room temperature.
  • If making it in advance, chill in the refrigerator (preferably covered) until ready to serve.
  • They can also be made into cupcakes! Just like our Tropical Carrot Cake can be made into cupcakes!

🙋🏽‍♂️ Frequently Asked Questions

What is the difference between key limes and regular limes?

The everyday limes that we are used to are called “Persian” limes. Key limes are a smaller version of these and have been grown in Mexico and the West Indies for thousands of years. They are more tart than Persian limes, which makes them the perfect complement to the sweetness in this pie.

Can regular lime juice be used for Key Lime Pie?

We don’t recommend it. Bottled key lime juice can be found in the juice section of many supermarkets. You can also combine fresh lime juice with fresh lemon juice for a good substitution.

Can Key Lime Pie be frozen?

We don’t recommend it. The cream and sweetened milk will most likely separate while frozen or during the thawing process. Once prepared, the pie will keep (covered) in the fridge for 5 to 7 days.

A partially eaten key lime pie on a white dessert plate with a fork resting nearby.

Other Creamy Pie Recipes to Try

Ready to make the best pie this side of Key West? 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 key lime pie with a graham cracker crust and whipped cream pinwheels along the edges of the top of the pie.
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5 from 2 votes

Easy Key Lime Pie

This Key Lime Pie is the perfect blend of sweet and tart. This recipe is so much easier to make than you'd think…especially if you go with bottled Key lime juice! Enjoy!!
Prep Time15 minutes
Cook Time30 minutes
Chill time3 hours
Total Time3 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 568kcal
Author: Kris Longwell

Equipment

  • 9-inch pie dish

Ingredients

For the Crust

  • 1 cup graham crackers pulverized (use a food processor or rolling pin)
  • 1 cup vanilla wafers pulverized (use a food processor or rolling pin)
  • 8 tablespoon unsalted butter melted, 1 stick
  • ½ cup sugar

For the Filling

  • 14 oz can sweetened condensed milk
  • 3 egg yolks
  • ½ cup key lime juice
  • 8 oz sour cream

For the Topping

  • 1 cup heavy cream
  • 2 tablespoon sugar
  • ¼ teaspoon vanilla extract optional
  • Lime slices for garnish (optional)

Instructions

Make the Pie Crust

  • Preheat the oven to 350°F.
  • In a medium-sized bowl, use a fork to mix together the pulverized cookies, melted butter, and sugar (it will still be very crumbly).
    1 cup graham crackers, 1 cup vanilla wafers, 8 tablespoon unsalted butter, ½ cup sugar
  • Press into a 9-inch pie dish. Use the back of a spoon or flat measuring cup to compact the mixture, which should go up the sides of the dish.
  • Bake for 15 minutes. Remove and let cool on a rack.

Make the Filling

  • Preheat oven to 350°F.
  • Combine the condensed milk, egg yolks, juice, and sour cream in a medium bowl, and whisk until fully blended and smooth. Pour into the cooled pie crust (it will only go about halfway up the sides).
    14 oz can sweetened condensed milk, 3 egg yolks, ½ cup key lime juice, 8 oz sour cream
  • Bake the pie for 15 minutes.
  • Remove and let cool for at least 15 minutes. Then refrigerate for at least 3 hours to let the filling set.

Make the Topping and Finish the Pie

  • Place a medium/large metal mixing bowl in the freezer for 15 minutes.
    1 cup heavy cream, 2 tablespoon sugar, ¼ teaspoon vanilla extract
  • Remove bowl from the freezer and add sugar, cream, and vanilla (if using).
  • Using an electric hand mixer (or stand up mixer, or by hand with a whisk)…beat the cream on high until medium peaks form (about 5 minutes). If doing by hand…this will take about 20 minutes.
  • Pipe the whipped cream to the top of the pie, or spread over completely with a small spatula. Garnish with lime wedges, if desired.
    Lime slices

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
For the crust, we love using a combination of our favorite cookies that we’ve pulverized in our food processor.  Wonderful choices are graham crackers, vanilla wafers, or gingersnap.  If you don’t have a food processor, you can place the cookies in a baggy and crush them with a mallet, hammer, rolling pin, or bottle. 
You will most likely have some of the crust mixture leftover.  It’s amazing as a topping for ice cream.  
Be sure to let the crust completely cool after baking before pouring in the batter.  You can expedite this process by placing the pie dish on a hot pad in the fridge or freezer for about 10 to 15 minutes.
Regular lime juice can certainly be substituted for key lime juice, however, key lime juice can be found in the juice aisle of most well-stocked supermarkets, or bought online.
The topping can be made up to 4 hours in advance.
The pie keeps in the refrigerator for up 1 one week.  You can wrap the pie in foil and freeze for up to 2 months.  Let thaw completely before serving. 

Nutrition

Calories: 568kcal | Carbohydrates: 63g | Protein: 8g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 176mg | Sodium: 231mg | Potassium: 285mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1199IU | Vitamin C: 2mg | Calcium: 212mg | Iron: 1mg

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

Tomato Tart with Fresh Corn and Herbs

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There are so many wonderful things to enjoy about summer.  We think garden vegetables are one the greatest.

This is truly the quintessential summertime treat.  Absolutely delicious warm or at room temperature.  We strongly recommend making our Easy Pie Crust in advance and then bring it all together in a tart pan or pie dish baked for about 50 minutes. Truly a spectacular dish!

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

Looking straight down at a tomato tart with corn with fresh tomatoes nearby.

This tart, from the crust to the filling, is really quite easy to prepare.

You can make the dough days in advance as well as the corn and herbs filling, too.

The Difference Between a Tart and a Quiche

You may be thinking this seems a lot like a quiche or even our delicious Southern Tomato Pie.

In many respects, they are quite similar. The main difference is a quiche typically includes egg and cream. Tarts, whether savory or sweet, don’t have eggs, and usually not cream. We do include Gruyere cheese.

EXPERT TIP: A tomato tart with puff pastry is a wonderful option you might want to consider. But, we really love our buttery, flakey pie crust. Simply roll it out to a 12-inch diameter, carefully transfer it into the tart pan/dish, and then press the bottoms and sides into the pan. Use a knife or kitchen scissors to trim away all but about a ¼-inch overhang of dough. Use your fingers to fold the overlay back over the dough to reinforce the top lip of the crust. Don’t double-up too much dough, otherwise, the sides will be too heavy and break when slicing the tart.

A tart pan filled with pie dough, and two hands forming a double edge of dough along the edges.

How to Remove Water from Tomato Slices

There are many types of tomatoes that will work for this tomato tart. Our favorite, without doubt, is an heirloom tomato tart.

If you can’t find heirloom tomatoes, then go with regular vine-ripe tomatoes. Sliced Roma tomatoes make a nice choice, and mix it up with a variety, including halved cherry or grape tomatoes!

EXPERT TIP: All tomatoes have high water content. This can sometimes be problematic when you are baking the tart and the liquid makes the crust soggy. An easy solution is to place the sliced tomatoes on paper towels and then sprinkle salt on both sides. (We salt first on a baking rack and then transfer to the paper towels). The salt will not only season the tomatoes, but it will draw out excess water. Let them sit for 20 to 60 minutes. You may need to replace the paper towels with a new batch during the process.

A person sprinkling salt onto sliced tomatoes on a baking rack in a baking sheet on a cutting board.

To add another layer of flavor to this tart, we love to add fresh corn.

Simply grab a couple of fresh ears of corn, shuck them, and then use a knife to cut away the kernels. You’ll need about ½-cup of fresh corn.

NOTE: In a pinch, you can go with canned sweet corn that is drained. We don’t recommend using frozen corn as the texture is a bit mushy and holds quite a lot of water that can cause a soggy crust.

A person holding a ear of fresh corn upright in a bowl and using a knife to cut off the kernels.

Adding Depth of Fresh Flavor

Fresh herbs will always brighten up a savory dish such as this wonderful tart.

We simply heat a couple of tablespoons of olive oil in a medium saucepan and then sauté sliced scallions and garlic until soft, about 2 minutes.

Add the fresh corn kernels and cook for another minute.

Turn off the heat and stir in fresh basil and thyme. Season with salt and pepper.

EXPERT TIP: We think basil and thyme work perfectly in this recipe, but you could go with your favorite herbs, or whatever is available to you. Oregano, sage, marjoram, tarragon, and parsley are all wonderful substitutions. If using dried herbs, cut the quantity in half. The corn and herb mixture can be made up to 1 day in advance.

A hand using a wooden spoon to stir corn kernels, sliced scallions, and herbs in a saucepan.

After adding the corn mixture and then the sliced gruyere cheese into the bottom of the pastry-lined tart pan, it’s time to layer the tomatoes.

Obviously, tomatoes vary in size. You’re going to use about 1 lb of tomatoes for this tart.

Arrange the slices over the top of the filling, and use sliced cherry (or grape) tomatoes to fill in open gaps.

A person layering sliced heirloom tomatoes into a tart pan filled with cheese and corn.

When to Serve the Tart

As mentioned, this tart is wonderful when served warm, but it is also really spectacular served at room temperature.

It’s ideal for brunch, or special occasions such as a baby or wedding shower.Another amazing tomato recipe is Cucumber Tomato Salad, Caprese Salad, and Tomato Galette with Caramelized Onions!

Slice and serve! It’s wonderful served with our Classic Gazpacho and Best-Ever Chicken Salad!

A spatula holding up a slice of tomato tart with corn from a serving plate.

Besides being absolutely loaded with flavor, this tomato tart with corn and herbs is beautiful in presentation, too.

Be sure to let the tart cool for about 10 minutes before serving, if serving warm.

Refer to the video for the best way to remove the tart from the pan.

A slice of a tomato tart with corn and herbs on a small white plate next to a fork.

This dish can be made year-round if you can get your hands on fresh vegetables, which most of us can.

But when it’s summertime and tomatoes, corn, and herbs are at their peak, it is absolutely the best.

As always, be prepared for lots of “oohs” and “ahhs” when you serve this. And have the recipe handy! It will be requested!

A tomato tart with colorful sliced tomatoes on top in a pastry shell all on a white serving plate.

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

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

A tomato tart with colorful sliced tomatoes on top in a pastry shell all on a white serving plate.
Print Recipe
5 from 1 vote

Tomato Tart with Corn and Herbs

This is a summertime delight. We love using fresh heirloom tomatoes, but whatever variety you can get will work wonderfully. Make the easy pie dough ahead of time, and the corn and herb filling, too. Assembly and baking is a snap! Great served warm or at room temp.
Prep Time15 minutes
Cook Time55 minutes
Chill time for dough and salt time for tomatoes30 minutes
Total Time1 hour 40 minutes
Course: Appetizer or Side Dish
Cuisine: American / French
Servings: 6
Calories: 160kcal
Author: Kris Longwell

Equipment

  • 9.5-inch tart pan/dish, or pie dish

Ingredients

  • 1 pie dough chilled
  • all-purpose flour for dusting work surface
  • 1 lb fresh tomatoes large and small tomatoes, cored and sliced
  • 1½ teaspoon Kosher salt divided
  • 2 tablespoon extra-virgin olive oil
  • 3 stalks scallions chopped, green and white parts
  • 4 cloves garlic minced
  • 2 ears corn kernels removed, about ½ cup
  • ¼ cup basil fresh, chopped, plus a little more for garnish
  • 1 tablespoon thyme fresh, chopped
  • ½ tablespoon black pepper freshly ground
  • ¼ cup Gruyere cheese shredded

Instructions

  • Roll the chilled pie dough out on a floured work surface to a diameter of about 12 inches. Fold in half, and gently transfer to a tart pan or dish, or a pie dish. Press into the pan along the bottom and sides. Use a knife or scissors to trim away all but about ¼-inch of the dough overhang. Fold the dough back over the edge and press with fingers to cause a double-thick layer of dough along the upper edge of the pan. Place back in the refrigerator.
  • Place the sliced tomatoes on a baking sheet and sprinkle both sides of the slices with salt. Transfer the slices to a cutting board covered with paper towels. Let sit for 20 to 60 minutes. If paper towels become completely saturated with liquid, transfer the slices to a new set of paper towels.
  • Preheat oven to 375°F.
  • In a medium saucepan over medium heat, add the olive oil. Once shimmering add the scallions and garlic and cook until soft and aromatic, about 2 minutes. Add the corn and cook for another 1 minute. Turn off the heat and stir in the basil, thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Transfer the mixture to a bowl and let cool.
  • Remove the tart pan with dough in it from the refrigerator and place it on a baking sheet. Add the corn/herb mixture, spreading to cover the dough. Next, sprinkle on the cheese, and finally place the sliced tomatoes over the top, overlapping some is okay. Use the halved cherry tomatoes to fill in any gaps.
  • Place the baking sheet with the tart in the oven and bake for 50 to 55 minutes, until the crust has just started to brown slightly on the edges. Remove from oven and allow to rest for at least 10 minutes. Garnish with additional chopped fresh basil.
  • If using a tart pan with a removable side and bottom, use oven mitts to lift the sides of the tart pan, allowing the side edge of the pan to fall away. Very carefully slide a metal spatula under the tart and remove the metal base below. Or, simply leave the metal base in place and slice the tart as desired. Serve warm or at room temperature.

Video

Notes

Our Easy Perfect Pie Crust works really well for this tart, but you can certainly go with store-bought pie dough or puff pastry, and still achieve wonderful results.
We love using sliced heirloom tomatoes for this dish, but sliced vine-ripened tomatoes, such as Roma, work well, too.  We go with large slices and then small cherry or grape tomatoes that we slice in half.
Gruyere cheese matches the flavors in this tart wonderfully, but you could also go with shredded mozzarella, Monterey Jack, cheddar, or Fontina, and still have great results. 
We love using our tart pan with removable sides and bottom, but make sure to place it on a baking sheet before putting it in the oven.  Use your oven mitts to lift the baked tart and allow the sides to fall away.  Be careful when removing the base from the tart.  The more the tart cools the easier it is to remove the base of the pan.  We often just add the tart (with the base still in place) on a plate and serve as is.  Just be careful when slicing.  
This tart is great served warm or at room temperature.  Although, we do recommend serving it within a couple of hours of baking. 

Nutrition

Calories: 160kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 717mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg

Baja Fish Tacos

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Growing up in Texas, and living here now, we do a lot of Tex-Mex.

Well, here’s a Cal-Mex dish that is nothing short of amazing. You can get some of the best fish tacos in the world in San Diego, CA. But, if you can’t make it there…try these, you’ll be glad you did.  This version uses nice and crispy cod, but you can easily substitute grilled mahi-mahi or any other fish.  Make the delicious sauce, which is similar to the famous Rubio’s restaurant in San Diego.  

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

An overhead view of three fish tacos sitting on a green platter next to lime wedges and a bowl of pico de gallo.

As mentioned, we’ve modeled these Baja Fish Tacos after Rubio’s epic fish taco restaurant in San Diego.

These tacos are as fun to prepare as they are to devour!

Make the Sauce Ahead of Time

You’ve heard the saying, the sum is greater than the parts.

That concept is 100% accurate for these amazing tacos. Each component complements the others perfectly

The sauce is creamy, refreshing, and the perfect match to the crunchy fish and other condiments.

EXPERT TIP: The sauce can (and should be) prepared at least an hour in advance. You’ll want it to chill in the refrigerator so it thickens slightly, but mostly to allow all the flavors to meld. The sauce can be made up to 2 days in advance.

A small glass bowl filled with Baja sauce with a wooden spoon in it.

Creating the Perfect Beer Batter

A beer batter is ideal for Baja fish tacos.

It all starts with flour that’s seasoned with garlic powder, dry mustard, Adobo seasoning, and salt

EXPERT TIP: You really can’t go wrong in choosing the beer for the batter. We usually go with an amber beer, but a blonde or even a lager works well, too. We don’t recommend a dark stout or a flavored beer, as that will change the taste too much. Non-alcohol beer can be used, too.

3 stacked images with top a white bowl filled with flour and a fork, and next beer pouring into the flour, and bottom a fork blending the batter.

What Fish to Select

We think cod is the perfect fish for these tacos.

Sturdy, yet still flaky, and not “fishy” tasting at all. This is the fish commonly used for traditional Fish and Chips.

EXPERT TIP: Suitable substitutes for cod include grouper, striped bass, mahi-mahi, or pollack. Be sure to cut the fish into 1-inch, bite-sized pieces before placing in the prepared batter.

3 stacked images with the top a filet of cod next to a knife, the next a hand cutting the fish, and the bottom the fish in a bowl of batter.

Now, it’s time to quickly fry the fish.

You can use a deep fryer or a sturdy skillet (i.e., cast-iron skillet) or pot will with a couple of inches of oil.

EXPERT TIP: A candy thermometer helps you know you’ve reached the ideal frying temperature of 365°F, but you can also do a quick test by tossing in a small piece of bread. If it browns within about 60 to 90 seconds, you’re set. It browns too quickly, the oil is too hot. If it doesn’t brown after about 1 minute, the oil is not hot enough.

The fish is ready once the batter has turned a golden brown color. You’ll most likely need to fry the fish in two or three batches.

An overhead view of a deep fryer basket filled with golden pieces of fried cod

What to Serve with the Tacos

As mentioned before, the garnishes are really what put these Baja Fish Tacos over the top.

Of course, the Baja Sauce is key.

But when you add fresh avocado, shredded red and green cabbage, pico de gallo, and limes, you will have created a taco masterpiece.

EXPERT TIP: We love using white corn tortillas for the tacos. We like to char them just a little over the flame from a gas stove, or grill. Don’t char them too much, or they will dry out. Place the tortillas in foil and keep warm in a low-temp oven (250°F), this will keep them warm and pliable for serving. We also use two tortillas per taco. Flour tortillas can be substituted, as well.

An overhead view of a bowl of Baja sauce, sliced avocados, chopped cabbage, lime wedges, and pico de gallo.

Oh, and we think a couple of dashes of hot sauce are the perfect final touch.

These are wonderful to serve at a taco party.

Let folks build their own fish taco! Fun and delicious at the same time!

A close up view of a bottle of hot sauce drizzling sauce over Baja fish tacos.

The Best Cal-Mex Taco

Although we do love our good ole Tex-Mex Beef Tacos, we have to say these tacos are truly something special.

The flavor combination is just spot-on, and the taste combination of the crunchy fish with the creamy Baja sauce and other garnishes is taco perfection.

If you’re looking for a non-fried fish taco, check out our Amazing Mahi-Mahi Tacos!

But, in the meantime, look at these babies!

A close up view of three Baja fish tacos on a bright green platter.

The Loon says that this is his favorite taco of all time.

With just one bite, and you very well may have the exact same reaction.

They really are that delicious. Want a bite?

A hand holding a baja fish taco with pico de gallo topping.

Ready to make the best fish tacos this side of Baja? Go for it!

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

An overhead view of three fish tacos sitting on a green platter next to lime wedges and a bowl of pico de gallo.
Print Recipe
5 from 4 votes

Baja Fish Tacos

These Baja Fish Tacos are the bomb! This version uses fresh cod, quickly fried, for a nice yummy crunch. Serve with avocado, pico de gallo, cabbage, homemade tortillas, and hot sauce. Oh wow, these are good.
Prep Time15 minutes
Cook Time20 minutes
Chill time for Baja Sauce1 hour
Total Time35 minutes
Course: Lunch / Dinner
Cuisine: CalMex, Mexican
Servings: 4 people
Calories: 610kcal
Author: Kris Longwell

Equipment

  • Deep fryer, of sturdy skillet/pot with 1 to 2 inches of vegetable oil

Ingredients

FOR THE BAJA SAUCE

  • ½ cup plain yogurt
  • ½ cup mayonnaise
  • ½ teaspoon cumin ground
  • ½ teaspoon dill dried
  • ½ teaspoon Cayenne pepper
  • 1 tablespoon lime juice from 1 lime
  • ¼ teaspoon salt or to taste

FOR THE TACOS

  • vegetable oil for frying
  • 12 corn tortillas
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon Adobo all-purpose seasoning
  • ½ teaspoon dry mustard
  • 1 cup beer not dark
  • 1 lb cod fillet cut into bite-size pieces

GARNISHES

  • 2 cups cabbage shredded, red and green, or lettuce
  • 1 avocado sliced
  • Fresh pico de gallo
  • Lime wedges
  • hot sauce optional

Instructions

  • Mix together the ingredients for the Baja sauce and place in the fridge for at least 1 hour. 
  • Heat deep-fryer, or 1 to 2 inches of oil in a 10-inch heavy pot (2 to 3 inches deep). Bring temp to 365°F.
  • Meanwhile, use a pair of tongs to slightly char the tortillas over a glass flame. Then wrap them in foil and keep warm in the oven at 250°F. If you don't have a gas flame, just place in foil and warm them in the oven.
  • Stir together the flour with the salt, garlic powder, all-purpose seasoning, and dry mustard in a bowl. Stir in the beer until fully incorporated. The batter will be thick.
  • Gently stir fish into the batter to coat.
  • Fry fish in batches, turning once or twice, until nice and golden, about 5 minutes. Drain on a plate lined with paper towels.
  • Assemble tacos with the warm tortillas, smeared with the Baja sauce, a slice of avocado, fried fish, pico de gallo, cabbage, and a squeeze of fresh lime. Add hot sauce to liking.

Video

Notes

The Baja sauce can be made up to 2 days in advance and kept in an air-tight container in the fridge.
We use an amber beer, but you go with whatever is your favorite.  Blonde and lager beers work well.  We don't recommend going with a dark stout or flavored beer.  Non-alcoholic beer will work, too.
Corn tortillas are traditional for Baja fish tacos, and we like going with white corn.  But yellow corn is delicious, too.  And if you prefer flour tortillas, they'll be just fine, as well. 
Although we do recommend serving these soon after the fish has been fried, however, you can keep them warm on a baking rack over a baking sheet in a low temp oven (250°F) for an hour or so. 
 

Nutrition

Calories: 610kcal | Carbohydrates: 70g | Protein: 31g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 1029mg | Potassium: 1013mg | Fiber: 10g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 20mg | Calcium: 143mg | Iron: 4mg

POST UPDATE: This recipe was originally posted in July 2014, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in August 2020!

Bratwurst Sliders

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Summer is a time to celebrate the joys of warm weather and delicious food, especially when made in the comfort of your own backyard!

We are thrilled to have partnered with the National Pork Board to bring you this over-the-top delicious grilled pork recipe and introduce you to “No Oven Summer!”  Why heat your kitchen when you can fire up your grill and make some of the best sliders you will ever experience?  This is your “get out of the kitchen free” card, and boy, oh boy, is it something to behold!

A bratwurst slider on a pretzel bun with cheese sauce and fried onions on a cutting board.

Grilling pork outside makes life easy and delicious.

And these incredible bratwurst sliders couldn’t be simpler to prepare!

Grilled Pork Delivers a Superior Taste

We have to admit it, we love cooking with pork. It is such a versatile protein, and when prepared correctly, especially on the grill, the taste and texture are like none other.

We recently grilled a Delmonico Pork Steak, and wow, oh wow, we can honestly say it was one of the best steaks we’ve ever consumed.

EXPERT TIP: Bratwurst is a German sausage loaded with amazing spices, including nutmeg, caraway, ginger, and sage. Be sure to seek out fresh, all-pork bratwurst. We simply remove the casings and then form them into 3-inch patties. You can use a large cookie cutter, or the lid of a jar, to form the slider patties, or just use your clean hands. A sprinkling of salt and pepper is all that’s needed for this deeply flavorful ground pork.

3 stacked photos, 1st is a hand removing sausage casing, next a pattie being formed, next is seasoning being added.

Adding Even More Taste and Texture

Onions are a wonderful addition to grilled pork, and we think the taste and texture of lightly fried onion strips are amazing.

Preparation is easy and can be done well in advance.

Simply soak the onion strips in buttermilk, dredge them in seasoned flour, and then fry them up in some oil until crispy.

An overhead view of a deep-fryer basket filled with fried onion strips.

Another amazing addition to these bratwurst sliders is homemade beer cheese sauce.

The sauce is deeply flavorful and comes together in about 15 minutes.

You can even prepare this easily in a sturdy skillet out on your grill to keep you off the stove!

A large wooden spoon filled with beer cheese sauce in a medium saucepan.

How To Grill Pork

Pork is the most widely consumed and versatile protein in the world; it’s easy to cook, adaptable to just about any recipe, and very tender and juicy.

And grilling enhances the pork in a way that we think is just spectacular. Bratwurst is ground pork, so you’ll want to make sure your sliders reach an internal temperature of 160°F and the juices run clear.

EXPERT TIP: Although any type of slider bun will work wonderfully with these sliders, we think pretzel buns are the perfect match for these gems. Simply add a little butter on each cut side, and then toss them on the grill with the sliders for about 5 minutes, just to get them nice and toasty. Remember, the sliders must reach an internal temperature of 160°F. An instant-read thermometer makes it easy to know when they are ready!

Bratwurst sliders and pretzel buns cooking on a gas grill.

Every time we serve these deeply flavorful sandwiches, folks just go crazy for them.

They are the perfect outdoor summertime treat.

Just one bite is all it takes to realize that grilled pork delivers incredibly juicy and deeply flavorful results…every single time!

A hand holding a pretzel bratwurst sider with a bite taken out.

These grilled bratwurst sliders with fried onions and beer cheese sauce on pretzel buns are quintessential summer fun food at its best.

It’s so much fun to let friends and family build their own sliders.

More cheese, anyone?

A hand holding a slider with another hand spooning cheese sauce on it.

A Delicious “No Oven Summer” Treat

Summertime is a time to celebrate so many of the good things in life.

But spending time in a hot kitchen over a hot stove isn’t one of those things.

These incredible all-pork bratwurst sliders are something you’ll be talking about year-round!

A cutting board with multiple bratwurst sliders on them with fried onions on top and cheese sauce nearby.

Ready to make the most delicious pork sliders of the summer? Go for it!

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

A bratwurst slider on a pretzel bun with cheese sauce and fried onions on a cutting board.
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Bratwurst Sliders

Bratwurst Sliders are a little piece of heaven. Grilled to perfection and made even better with the addition of fried onion strips and homemade beer cheese sauce. All on pretzel buns. Amazing!
Prep Time20 minutes
Cook Time10 minutes
Beer Cheese Sauce Prep15 minutes
Total Time45 minutes
Course: BBQ
Cuisine: American / German
Servings: 4
Calories: 410kcal
Author: Kris Longwell

Equipment

  • Gas or charcoal grill

Ingredients

Make-Ahead

For the Fried Onion Strips

  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper freshly ground
  • 1 cup onion cut into 1-inch strips
  • vegetable oil for frying

For the Sliders

  • 16 oz Bratwursts all pork, links
  • Salt and pepper
  • 5 pretzel buns slider size
  • 2 tablespoon unsalted butter optional

Instructions

Prepare the Beer Cheese Sauce

  • Click here for the easy 15-minute recipe
    2 cups beer cheese sauce

Make the Fried Onion Strips

  • Set up a dredging station by adding the buttermilk to one medium-sized bowl and then the flour mixed with the salt and pepper in a 2nd bowl.
    1 cup buttermilk, 1 cup all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper
  • Add the onion strips to the buttermilk and toss to coat. Transfer to the seasoned flour and toss again until fully coated. Shake off excess and set aside on a plate.
    1 cup onion
  • Heat oil to 350°F. Drop the breaded onion strips into the hot oil and cook until golden brown, about 4 to 5 minutes. Remove with a slotted spoon on a plate lined with paper towels. Sprinkle with a little more salt, if desired. Set aside.
    vegetable oil

Make the Sliders

  • Carefully use a sharp knife to remove the casings from the bratwurst links. Use a 3-inch cookie cutter, or the lid of a jar, or just your hands, to form a patty from each link. Season lightly on both sides with salt and pepper.
    16 oz Bratwursts, Salt and pepper
  • Heat your grill to medium-high heat. Use a spatula to place the sliders on the grill over direct heat. Cook for 5 minutes and then flip. The sliders are ready when juices run clear and internal temperature reaches 160°F.
  • While the sliders are cooking, butter the pretzel buns (if desired) and place them on the grill, cut side down, during the last 5 minutes of grilling the sliders.
    5 pretzel buns, 2 tablespoon unsalted butter
  • Remove the sliders and buns from the grill and serve with fried onions and warmed beer cheese dip. Let guests build their own sliders if desired.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Be sure to seek out all-pork bratwursts. Bratwurst links can be found in the meat department of most well-stocked supermarkets or at your local butcher.  Sometimes they are frozen.  
The beer cheese dip can be made up to 2 days in advance. Gently reheat over medium-low heat until the desired consistency is reached. The sauce is also excellent at room temperature. Reminder: The warmed sauce will thicken somewhat as it cools. 
The fried onion strips can be made up to 4 hours in advance.  You can make them a day in advance, and store them in an air-tight container, but they will lose some of their crispiness.
If you prefer to make regular-sized burgers instead of sliders, no problem. Just use 1½ links for each patty.  
The recipe can easily be doubled or tripled for feeding a group. 

Nutrition

Calories: 410kcal | Carbohydrates: 35g | Protein: 21g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 106mg | Sodium: 1631mg | Potassium: 567mg | Fiber: 2g | Sugar: 5g | Vitamin A: 276IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 2mg

Beer Cheese Sauce

by 6 Comments

This amazing sauce is so flavorful and is ready in about 15 minutes!

If you love cheese and beer as much as we do, you are going to flip for this sauce.  We love serving it warm with fresh pretzels or as a sauce on a burger.  But it’s also really delicious at room temperature.  Perfect for entertaining or even just a Sunday afternoon watching the big game!

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

A hand dipping a piece of pretzel into a white bowl of beer cheese sauce.

This beer cheese sauce for pretzels is also a beer cheese sauce for burgers.

It’s not only super fast and easy to prepare, but it’s a lot of fun, too!

Choosing the best cheese

There are about as many types of cheese in the world as there are cheese lovers – lots of them.

And the great thing about this recipe is that you can choose whatever type is your favorite.

EXPERT TIP: You will want to choose a cheese that has a nice melting capability. Our favorite is mild cheddar cheese. If you prefer sharp cheddar or extra-sharp cheddar, go with that! A combination of cheddar with Monterrey Jack, mozzarella, or smoked Gouda are all wonderful choices. Remember that a smoked cheese is wonderful, but will impart a strong smokey taste to the sauce. NOTE: We highly recommend grating a block of cheese on a box grater or with a shredder on your food processor. Bagged pre-shredded cheese is drier, and won’t produce as creamy of a sauce that we’re looking for.

A hand shredding a block of cheddar cheese on a box grater.

Once you’ve got your cheese shredded, it’s time to bring the sauce together.

In a medium-sized saucepan, we need to create a roux.

Simply heat two tablespoons of unsalted butter and then add 3 tablespoons of flour.

EXPERT TIP: Again, this is the simple process for creating a roux, which will help to thicken the sauce. Once the flour and butter have been mixed, it will resemble coarse, wet sand. Be sure to let the roux cook for a couple of minutes because you need to cook out the raw flour taste.

A whisk stirring a white roux in a stainless steel saucepan.

The best beer to use

So, this is just like choosing the right cheese. Go with your favorite!

We love choosing a nice lager, which is more robust than a blonde beer, but again, this is all a matter of taste.

Avoid any type of flavored beer because that will alter the taste of the sauce that may not be desirable. Non-alcohol beer works very nicely for this sauce, too.

Beer being poured into a stainless still sauce pan with a roux and whisk in it.

To deepen the flavor of the sauce, we add Dijon mustard, Worcestershire sauce, and smoked paprika. Yum.

Once the sauce has thickened to the point that it coats the back of a wooden spoon, it’s time to add the shredded cheese.

After sprinkling in the cheese, stir continuously until it has completely melted.

A hand dropping shredded cheddar cheese into a sauce pan with a beer sauce.

What to serve the sauce with

This beer cheese sauce is so delicious, warm or room temperature, that it makes for a great dipping sauce.

Pretzels were made for dunking into the sauce. And just wait to you dunk a bratwurst burger (recipe to come) into a bowl of it. Wow!

EXPERT TIP: The sauce is delicious and can be served right after the cheese melts. However, once off the heat, the sauce will thicken to a consistency that is ideal for dipping pretzels and pouring on burgers.

A large wooden spoon filled with beer cheese sauce in a medium saucepan.

This sauce has a German flair to it. We love to serve just before a German feast of Braised Bratwurst and Saurkraut and Homemade Spaetzel!

But, talk about the perfect dip for serving at parties or a tailgating party before and during the big game – at home!  You can easily keep it warm in a small slow-cooker, too.

After just one bite, you’re going to want to make this sauce over and over again!

A small cutting board with two large pretzels in the background and a bowl of beer cheese sauce in the foreground.

Ready to make the best beer cheese sauce 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 hand dipping a piece of pretzel into a white bowl of beer cheese sauce.
Print Recipe
5 from 1 vote

Beer Cheese Sauce

This Beer Cheese Sauce
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Condiment
Cuisine: American / German
Servings: 8
Calories: 174kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon unsalted butter
  • 3 tablespoon all-purpose flour
  • ⅔ cup beer
  • ¾ cup whole milk
  • 1 teaspoon Dijon mustard
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 2 cups cheddar cheese shredded

Instructions

  • After you have shredded the cheese, make the roux by melting the butter in a medium-sized saucepan over medium heat. Whisk in the flour until completely incorporated. Cook, stirring frequently, for 2 minutes.
  • Add the beer and stir until incorporated. Next, add the milk, Dijon mustard, Worcestershire sauce, paprika, salt, and pepper. Stir continuously, until the mixture begins to thicken and coats the back of a wooden spoon, usually about 3 to 5 minutes.
  • Sprinkle in the cheese and stir until melted. Taste and add more salt, if desired.
  • The sauce is ready to be served at this point. Once off the heat, it will thicken even more. Serve warm or at room temperature.

Video

Notes

We think a mild cheddar is wonderful for this sauce, but you can go with whatever is your favorite.  Just make sure it is a good melting cheese.  Sharp cheddar is great, too, but will deliver a stronger flavor.  You can also use a combination of cheddar with Monterey Jack, mozzarella, or smoked Gouda.
We go with a nice German lager, but, like the cheese, go with whatever is your favorite.  Strong stouts and flavored beers will have a major impact on the taste, so experiment with it before serving to guests!
The sauce is wonderful warm or room temperature.  It can be made up to 3 days in advance, and gently reheated on the stove over low-medium heat.
 

Nutrition

Calories: 174kcal | Carbohydrates: 5g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 419mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 231mg | Iron: 1mg

Instant Pot Italian Short Ribs

by 9 Comments

If you’re looking for a fall-off-the-bone feast that you can bring to the table in a fraction of the time it would normally take to prepare, you’re in for a treat with this recipe.

We love preparing this dish in our beloved Instant Pot because you get that incredible slow-braised taste and texture – in just a little over an hour!  Be sure to go with quality ingredients and this is a meal you will want to return to time and time again!

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

An antique bowl filled with polenta and topped with braised Italian short ribs next to a glass of red wine.

Interestingly, beef short ribs are from the beef chuck, not beef ribs.  They are full of marbling, so after a nice long, slow braising process, they become deeply flavorful and fall-off-the-bone tender.

But, honestly, who has time for that on a busy weeknight?

Well, thanks to everyone’s favorite pressure cooker (and more), the Instant Pot, we’re able to make this amazing Italian-style short ribs feast in no time at all!

Before we start the pressure cooking process, we need to quickly sear the ribs and sauté the vegetables.

Dredge the ribs in seasoned flour, and then in batches, use the SAUTÉ function to beautifully brown them in a little oil.

EXPERT TIP: There are two types of cuts for beef short ribs: “English-style” and “Flanken-style.” This recipe calls for beef short ribs that are cut English-style. Most well-stocked supermarket meat departments and certainly most butchers will have them. If they are 6 to 8-inches in length, ask to have them cut into 3-inch pieces. Searing the floured ribs locks in flavor and begins the cooking process. This will need to be done in a couple of batches.

2 stacked photos: Top is of beef short ribs in flour and the bottom are those ribs searing in an Instant Pot.

After searing the ribs, it’s time to start building that classic Italian flavor profile.

In the same pan, we cook the cubed pancetta until just crispy.

Next, go in the chopped onions, carrots, and garlic.

An overhead view of sautéed onions, carrots, and pancetta in an Instant Pot with a wooden spoon in it.

Quality Products Deliver Superior Results

For a dish such as this, you’re going to want to use good-quality beef, San Marzano tomatoes, a robust red wine, and absolutely a top-notch beef broth.

We always rely on Pacific Foods for when we need a rich and flavorful broth, and this dish is no exception.

One of the reasons we love Pacific Foods’ Organic Low Sodium Beef Broth is because the beef comes from cattle that are humanely raised on organic pastures. And they simmer it with onions and garlic, capturing a flavor so rich and complex, there’s no need for extra salt, which is ideal for cooking!

A person pouring beef broth from a jar into an Instant Pot with a box of the broth in front.

After the wine, broth, and tomatoes have come to a boil, it’s time to add in the seared ribs.

We amp up the flavors even more by adding fresh herbs, such as thyme, rosemary, and bay leaves.

EXPERT TIP: For easy removal, we use kitchen string to tie the sprigs of thyme and rosemary together. For this recipe, we go with dried oregano, but you could use fresh as well if you prefer. Use a pair of tongs to nestle the herbs and the ribs into the glorious sauce.

A pair of tongs lowering seared beef short ribs into an Instant Pot filled with a wine and beef broth sauce.

What to Serve with Italian Short Ribs

We absolutely love serving these amazing ribs over cooked polenta.

You can even make the polenta in your Instant Pot before you start preparing the short rib. See the NOTES in the recipe card for details.

These Instant Pot Italian Short Ribs are so meaty and flavorful, all you really need to join them is a nice loaf of bread and a hearty bottle of red wine, such as a Cabernet or Pinot Noir.

A close-up view of an antique bowl filled with polenta and Instant Pot Italian short ribs.

Count on Pacific Foods’ Commitment to Quality

We’ve said it before, but we have to say it again: High-quality ingredients will always produce superior dishes, and this recipe is no objection to that rule.

Pacific Foods uses time-honored recipes and just a few simple ingredients, showcasing each ingredient’s true flavor and inherent nutrition. There are no additives or preservatives in their food.

They like to say: “We’re out to Nourish Every Body.” And we couldn’t agree more. Some of our other favorite dishes that star Pacific Foods’ amazing array of products include our

Gourmet Beef Stroganoff
Chicken Tagine with Preserved Lemons and Olives
Pappardelle Bolognese
Chicken Enchiladas with Verde Sauce
Coq au Vin

But for now, let’s get back to these amazing Italian Beef Short Ribs!

An overhead view of a bowl filled with Italian short ribs.

The Instant Pot cooks these beef short ribs perfectly.

The sautéed pancetta and vegetables and herbs add depth to the dish.

And of course, the sauce is richly flavorful from the red wine, San Marzano tomatoes, and Pacific Foods Organic Low Sodium Beef Broth.

Can’t you just taste this right now?

A fork holding up a piece of Italian short ribs over a bowl of the same.

Ready to make the best Instant Pot Italian Beef Short Ribs 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 close-up view of an antique bowl filled with polenta and Instant Pot Italian short ribs.
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Instant Pot Italian Short Ribs

These ribs are fall-off-the-bone tender and deeply flavorful. And, thanks to Instant Pot, it takes a fraction of the time it would normally take to prepare in an oven or on the stove. And the flavor is through-the-roof delicious!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Entree
Cuisine: American / Italian
Servings: 4
Calories: 616kcal
Author: Kris Longwell

Equipment

  • Pressure Cooker

Ingredients

  • ½ cup all-purpose flour
  • 2½ lb beef short ribs cut to 2 to 3-inch pieces
  • 2 teaspoon Kosher salt divided
  • 1½ teaspoon black pepper freshly ground
  • 2 tablespoon olive oil
  • 2 oz pancetta cubed
  • 1 cup onion chopped
  • 1 cup carrots chopped
  • 4 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 2 tablespoon tomato paste
  • ½ cup red wine
  • 1 28 oz can whole tomatoes drained, and roughly chopped
  • 1 cup Pacific Foods Organic Low Sodium Beef Broth
  • 2 tablespoon balsamic vinegar
  • 2 bay leaves fresh
  • 2 sprigs thyme fresh
  • 2 sprigs rosemary fresh
  • 1 tablespoon oregano dried

Instructions

  • On a large platter, combine the flour with 1 teaspoon of salt and ½ teaspoon of black pepper. Dredge the ribs in the flour, coating all over.
  • Select SAUTÉ on High and add the oil. When the oil is shimmering, and working in batches, sear the ribs until browned all over. Remove from the Instant Pot and set aside.
  • Add the pancetta and cook until crisp, about 4 to 5 minutes. Add the onions and carrots and cook until soft, another 5 minutes. Stir in the garlic and cook for 1 minute.
  • Stir in the tomato paste and red pepper flakes and cook for 1 minute.
  • Pour in the wine and bring to a boil.
  • Add the broth, vinegar, 1 teaspoon salt, ½ teaspoon black pepper, and the red pepper flakes, and oregano. Stir to combine.
  • Nestle the seared ribs and herbs into the sauce. Lock the lid into place and then select PRESSURE COOK on High and set the timer for 40 minutes. Make sure the venting valve is closed.
  • Once finished pressure cooking, allow to steam naturally for 10 minutes, and then release the remaining steam by turning the steaming valve to open.
  • Remove the ribs and select SAUTÉ on High and bring the sauce to a simmer. Use a spoon or small ladle to remove grease that is pooling along the side of the pot.
  • Serve ribs over warmed polenta or mashed potatoes with sauce drizzled on top.

Video

Notes

This recipe serves 2 to 4 people.  You can increase the number of ribs if desired.  There is plenty of sauce, so no need to change other ingredient quantities.
Because the ribs are highly marbled, they will produce quite a bit of rendered fat.  Letting the sauce come to a simmer after the ribs have been removed makes it easier to remove the excess fat on the top and along the edges. 
The carrots can easily be chopped by placing them in a food processor and pulse several times, or until uniformly chopped. 
The ribs and sauce will keep in the refrigerator for up to 1 week and freezes nicely for up to 2 months. 
To make polenta in your Instant Pot, follow these instructions:
Bring 4½ cups of water or chicken broth to a simmer in the Instant Pot.  Add 1½ cups of polenta (coarse cornmeal), 1 teaspoon salt,  and 2 tablespoon melted butter).  Pressure Cook for 8 minutes on High.  Quick Release the steam.  Store the polenta in an air-tight container.  To make it creamy again, heat lightly on the stove or in the microwave and add additional broth or water until you've got a consistency similar to mashed potatoes. 
 

Nutrition

Calories: 616kcal | Carbohydrates: 25g | Protein: 44g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 131mg | Sodium: 1491mg | Potassium: 1120mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5661IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 7mg

Stuffed Tomatoes

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These Baked Stuffed Summer Tomatoes are the ultimate celebration of the season, bursting with a savory filling of fresh herbs, garlic, and toasted breadcrumbs. Topped with a layer of nutty Gruyere cheese and a drizzle of olive oil, they transform simple garden ingredients into an elegant, melt-in-your-mouth side dish.

A straight-on view of four baked stuffed summer tomatoes that are topped with lightly browned melted cheese all on a white serving platter.
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🍅 The Ingredients

This dish brings together a vibrant medley of aromatic herbs and savory, textural elements that perfectly complement the natural sweetness of peak-season produce. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Baked Stuffed Summer Tomatoes on a grey wooden background including red tomatoes, garlic, breadcrumbs, Gruyere cheese, scallions, fresh herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • Summer Tomatoes: Choose large, firm tomatoes like Beefsteak or Heirloom that can stand up to being hollowed out and baked without collapsing.
  • Fresh Breadcrumbs: For the best texture, pulse a few slices of high-quality white bread or sourdough in a food processor; if you’re in a pinch, Panko breadcrumbs make an excellent, extra-crunchy substitute.
  • Gruyere Cheese: This provides a sophisticated, nutty melt, but you can easily swap it for Fontina, Swiss, or even a sharp White Cheddar.
  • Fresh Herbs: While the blend of basil, parsley, and thyme is ideal, you can substitute 1 teaspoon of dried Italian seasoning if fresh herbs aren’t available.
  • Scallions: These offer a mild onion flavor, but finely minced shallots or chives work perfectly as a replacement.
  • Extra-Virgin Olive Oil: Since this is drizzled over the top, use a high-quality oil to enhance the richness of the herbs and the sweetness of the roasted tomatoes.

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

📌 Tips and Tricks for Perfect Stuffed Tomatoes

  • Drain for Better Texture: After hollowing out the tomatoes, sprinkle the insides with a pinch of salt and let them sit upside down on paper towels for about 10–15 minutes to remove excess moisture and prevent a soggy base.
  • Create a Level Base: If your tomatoes are rolling around in the pan, slice a very thin sliver off the bottom of each one (being careful not to cut into the hollowed-out center) so they sit perfectly flat.
  • Season the Shells: Before adding the stuffing, lightly season the inside of the empty tomato shells with salt and pepper to ensure the entire dish is well-flavored from the inside out.
  • Don’t Overpack the Filling: Spoon the breadcrumb mixture into the tomatoes gently; packing it too tightly can result in a dense, heavy center rather than a light, crispy, and airy stuffing.
  • Use the Broiler for a Golden Top: If the cheese isn’t as bubbly and golden as you’d like at the end of the baking time, pop the dish under the broiler for 1–2 minutes—just keep a close eye on it so the herbs don’t burn.
  • Save the Pulp: Don’t let the tomato insides go to waste! Strain out the seeds and save the remaining flesh and juices to use in a summer gazpacho, a homemade vinaigrette, or a quick pasta sauce.

👩🏼‍🍳 How to Make Baked Stuffed Summer Tomatoes

A person using a paring knife to cut the top stem portion out of a large red summer tomato on a wooden cutting board.
  1. Step 1: Use a sharp knife to carefully remove the top stem area (or crown) of the tomatoes.
A person using a paring knife to cut the seeds from the middle of red tomatoes that have been cut in half and are resting cut-side up on a cutting board.
  1. Step 2: Halve the tomatoes and then remove the seeds and some of the cavities.
A person using a wooden spoon to mix breadcrumbs, chopped scallions, fresh herbs, garlic, and salt in a shallow white bowl.
  1. Step 3: In a bowl, combine the breadcrumbs, scallions, herbs, garlic, salt, and pepper.
A person using a wooden spoon to fill the a hollowed out red tomato half with an herb breadcrumb mixture.
  1. Step 4: Spray your baking dish with cooking spray and then fill the tomato cavities with the breadcrumb mixture. Place them in the baking dish.
A person placing shredded Gruyere cheese over the tops of baked stuffed red tomatoes that are in a square white baking dish.
  1. Step 5: Bake at 400°F for 15 minutes. Remove from the oven, sprinkle with the Gruyere cheese, and drizzle a little extra-virgin olive oil over the tops of each tomato.
A close-up view of four baked stuffed tomatoes that are lightly browned on top and resting on a white serving platter.
  1. Step 6: Return to the oven and bake until the cheese has melted and the breadcrumbs are lightly browned, usually another 2 to 5 minutes. Serve at once!

🍽️ How to Serve

  • The Ultimate Summer Side: Serve these alongside grilled proteins like classic steak frites, lemon-herb roasted chicken, or flaky white fish to create a well-rounded seasonal meal.
  • A Light Vegetarian Main: For a meatless dinner, pair two or three stuffed tomatoes with a bistro-style green salad and a side of homemade focaccia bread to soak up the juices.
  • Elegant Appetizers: Use smaller varieties like Campari or Roma tomatoes to create bite-sized versions that are perfect for serving at a garden party or summer brunch.
  • Al Fresco Dining: These are delicious served hot out of the oven, but they are also wonderful at room temperature, making them an ideal addition to an outdoor buffet or picnic spread.
  • The Finishing Touch: Just before serving, add a fresh pop of color and flavor with a sprinkle of chiffonade basil or a drizzle of aged balsamic glaze for a sweet and tangy contrast.
  • Wine Pairing: Complement the acidity of the tomatoes and the richness of the Gruyère with a crisp, chilled Rosé or a light-bodied Sauvignon Blanc.

🙋🏽‍♂️ Frequently Asked Questions

Can I prepare these stuffed summer tomatoes in advance?

You can assemble the filling and hollow out the fruit a few hours early, but it is best to wait until just before baking to combine them to ensure the breadcrumbs stay crisp.

What are the best varieties to use for stuffed summer tomatoes?

Look for large, sturdy options like Beefsteak or Heirlooms that have thick walls and can hold their shape well under the heat of the oven.

How should I store and reheat any leftover stuffed summer tomatoes?

Place them in an airtight container in the refrigerator for up to two days and gently warm them in the oven or toaster oven to maintain the texture of the topping.

Is it possible to make these stuffed summer tomatoes dairy-free or vegan?

Simply swap the Gruyere for a plant-based cheese alternative or nutritional yeast, and ensure your breadcrumbs are made from a vegan-friendly loaf.

A straight-on view of a Baked Stuffed Summer Tomato that has been cut in half on a small white plate with a fork resting on the edge of the plate.

☀️ More Summer Tomato Recipes

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

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

A close-up view of four Baked Stuffed Summer Tomatoes with lightly browned cheese and breadcrumbs on the top of the tomatoes.
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5 from 3 votes

Baked Stuffed Summer Tomatoes

Baked Stuffed Summer Tomatoes are the stuff summer dreams are made of. You can prepare these up to a day in advance and then bake them as directed in the recipe.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side
Cuisine: American, Vegetarian
Servings: 6 people
Calories: 221kcal
Author: Kris Longwell

Ingredients

  • Cooking spray
  • 4 large tomatoes
  • 1½ cups breadcrumbs fresh, pulsed in food processor
  • ½ cup scallions finely chopped, white and green parts
  • ¼ cup basil fresh, chopped
  • 2 tablespoon parsley fresh, chopped
  • 1 tablespoon thyme fresh, chopped
  • 2 cloves cloves minced
  • 1 teaspoon Kosher salt plus extra for seasoning tomatoes
  • Freshly ground black pepper
  • ½ cup Gruyere cheese grated
  • 2 tablespoon extra-virgin olive oil

Instructions

  • Preheat oven to 400°F. Spray a baking dish (9"x9" or 9"x13") with cooking spray.
    Cooking spray
  • Cut the cores from the tomatoes and then slice them in half, horizontally. Remove the seeds and some of the cavity of the tomato halves with a small knife.
    4 large tomatoes
  • In a bowl, combine the breadcrumbs, scallions, basil, parsley, thyme, garlic, and 1 teaspoon of Kosher salt.
    1½ cups breadcrumbs, ½ cup scallions, ¼ cup basil, 2 tablespoon parsley, 1 tablespoon thyme, 2 cloves cloves, 1 teaspoon Kosher salt
  • Generously sprinkle the tomato halves with salt and pepper.
    Freshly ground black pepper
  • Mound the tomato cavities with the bread crumb mixture. Use a spatula to transfer the stuffed tomatoes to the prepared baking dish.
  • Bake the tomatoes for 15 minutes. Remove the tomatoes from the oven and sprinkle with the cheese. Drizzle with olive oil and bake for another 2 to 5 minutes, or until cheese has just melted.
    ½ cup Gruyere cheese, 2 tablespoon extra-virgin olive oil
  • Serve warm or at room temperature.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
We like using large ‘slicer’ tomatoes for this dish, but you could also go with Roma tomatoes, or whatever are the freshest and tastiest available to you.   Depending on the size of the tomatoes, you may need to increase the quantity.
For the breadcrumbs, we take an Italian loaf or French loaf of bread and use a serrated knife to remove the crust. We tear the bread into pieces and add it to our food processor and pulse until we’ve got coarse bread crumbs. No need to let the bread dry out. The roasting process will make them perfectly toasted and just right. 
For the herbs, you can use dried thyme (1 tsp), but we definitely recommend using fresh basil. You’ll lose the wonderful garden-fresh taste with dried basil. But, in a pinch, you could use 2 tablespoon of dried in place of the fresh (but go with fresh!). 
Shredded Fontina, Swiss, mozzarella, or Monterey Jack are all suitable substitutes for the Gruyere. 
The dish can be prepared up to several hours before baking, or even a day in advance.  
The stuffed tomatoes are wonderful served warm right out of the oven, or at room temperature.  

Nutrition

Calories: 221kcal | Carbohydrates: 25g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 631mg | Potassium: 387mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1413IU | Vitamin C: 22mg | Calcium: 189mg | Iron: 2mg

POST UPDATE: This recipe was originally published in May 2014, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in July 2020!  This recipe is adapted from Ina Garten’s Provencal Tomatoes.

Homemade Strawberry Ice Cream

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Ice cream is one of our most favorite sweet treats in the world.  And strawberries are one of our favorite fruits in the world.  Let’s combine the two!

If you’re looking for a new twist on an old classic, then this is your ice cream.  The fresh strawberries are so flavorful and make the ice cream beautiful, too.  And it’s honestly not hard to make.  You just need a little patience while the custard chills!

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

A glass ice cream holder filled with homemade strawberry ice cream with a spoon in it and whole strawberries scattered around next to it.

How to Make Ice Cream from Scratch

This is a very traditional method for making homemade ice cream.   Ice cream has long history of making people smile and fulfilling a sweet tooth in need, especially on a hot summer day.

We go with a beautiful custard that is enhanced with fresh strawberries and cream.

So delicious and easy to prepare!

Let’s start with the strawberries.

We use our food processor to puree the strawberries.

EXPERT TIP: You can also do this in a blender.  After cutting away the stem, we halve or quarter the strawberries.  You’re going to need about 2 cups of the strawberries once that has been pulverized. This typically is about 4 cups of cut fresh strawberries.  If you can’t get fresh strawberries, you can certainly substitute frozen.

2 stacked images, the top roughly chopped strawberries in a food processor and the bottom the strawberries after they have been pureed.

Make the Custard

Now, it’s time to make the custard.

Start off by beating the eggs with the sugar in a medium-sized bowl until they become a pale yellow.

Next, we’re going to temper the eggs by pouring the warm half-in-half into the egg mixture, still beating to incorporate the cream.

Return the mixture back to the saucepan on the stove and heat over medium heat, and cook (constantly stirring) until thickened and coats the back of the spoon.

EXPERT TIP: Don’t let the mixture boil or get too hot, otherwise, the eggs will begin to scramble.  Stirring continuously helps this process.

3 stacked images, top a hand mixer beating eggs and sugar in a glass bowl, middle is hot cream being poured into the beaten eggs, and the bottom a wooden spoon stirring the custard in a sliver saucepan.

Add the custard to a clean bowl and pour in the strawberries and heavy cream.

Use a wooden spoon to stir and fully incorporate it.

It’s critical that the custard cool completely before proceeding with making ice cream.  We cover the custard with plastic wrap and place in the refrigerator for a minimum of 2 hours, or up to overnight.

A person using both hands to pour pureed strawberries and heavy cream into a bowl of custard.

How to Churn Ice Cream

After the custard has chilled for a minimum of 2 hours, it’s time to make ice cream!

We use an electric Cuisinart ice cream maker, but you go with the what you’ve got and follow the manufacturer instructions.

Typically, it takes about 40 to 50 minutes for the ice cream to be thickened.

2 stacked images, top is a hand pouring strawberry custard from a glass bowl into an ice cream maker and the bottom is a spoon of the churned strawberry ice cream.

Once the ice cream is ready, the consistency will be similar to soft-serve.

We like to get our homemade strawberry ice cream a little firmer than soft serve.

To achieve this, we simply transfer it to a freezer-ready container with a tight-fitting lid and then stick it in the freezer for an hour or two.  If the ice cream is frozen solid, we recommend letting it sit out for about an hour to soften it a bit.

A ceramic bowl filled with homemade strawberry ice cream with an ice cream scoop stuck in it.

Other Ingredients to Add

We think this strawberry ice cream is amazingly delicious just as is.

But, we’ve thrown in some white chocolate morsels in the last 5 minutes of churning, and that was an awesome addition.

You could also use almond extract in place of the vanilla extract, and then add chopped almonds in at the end of the churning process, too.

But, wow oh wow…just check out this gorgeous bowl of ice cream!

An overhead view of a glass bowl with a stem holding a serving of homemade strawberry ice cream with whole strawberries scattered around next to it.

If you love homemade ice cream as much as we do, then you are going to love this recipe!

It’s always a huge hit with kids and adults alike!

And of course, it freezes beautifully for up to 3 weeks! If you like this Homemade Strawberry Ice Cream, you’ll also love our:

Homemade Vanilla Ice Cream
Mint Chocolate Chip Ice Cream
Peanut Butter Cup Ice Cream Cake
S’Mores Ice Cream
Blueberry Ice Cream

But for now, you’ve just got to whip up a batch of this amazing sweet treat!

A hand holding up a spoon filled with homemade strawberry ice cream of a glass holder of the ice cream.

Ready to make the best homemade ice cream 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!

An overhead view of a glass bowl with a stem holding a serving of homemade strawberry ice cream with whole strawberries scattered around next to it.
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5 from 1 vote

Homemade Strawberry Ice Cream

This sweet treat is so delicious because it combines two of the yummiest items in the world: ice cream and strawberries! Be sure to let the custard chill for at least two hours before churning!
Prep Time15 minutes
Cook Time15 minutes
Chill and churn time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 245kcal
Author: Kris Longwell

Equipment

Ingredients

  • 4 cups strawberries stems removed and roughly chopped
  • ¼ teaspoon Kosher salt
  • 1½ cups half-and-half
  • ¾ cup sugar
  • 2 large eggs
  • ½ cup heavy cream
  • 1½ teaspoon vanilla extract

Instructions

  • Place the roughly chopped strawberries and salt in a food processor, or blender, and puree until smooth. Pour into a bowl and set aside.
  • Bring the half-and-half to a simmer over low heat.
  • Meanwhile, use a hand mixer, or stand mixer, to beat together the eggs with sugar until the mixture is a pale yellow, about 1 minute.
  • Temper the eggs by slowly pouring the hot half-and-half into the egg/sugar mixture, continue beating them as you do this. Once fully incorporated, transfer the mixture back into the saucepan over medium heat. Stirring constantly, cook the custard until thickened and coats the back of a spoon, about 3 to 5 minutes. Don't let boil, or the eggs will scramble!
  • Transfer the custard into a clean medium-sized bowl and stir in the strawberries, heavy cream, and vanilla extract. Cover with plastic wrap and place in the refrigerator for at least 2 hours, or up to overnight.
  • Remove the custard from the refrigerator and give the custard several stirs with a large spoon.
  • Transfer the custard to your ice cream maker and follow the instructions according to the manufacturer. The ice cream will be ready when it has thickened and expanded in the pan, usually about 40 to 50 minutes.
  • The ice cream can be served at this point, or transferred to a container with an air-tight lid and placed in the freezer to firm up, about 1 to 2 hours. If serving after the ice cream is frozen solid, then let it sit out for an hour before serving.

Video

Notes

Fresh strawberries are best, but frozen can be used, too.  Make sure they are not in syrup.  If you like the ice cream to have more chunks of strawberries in it, then don't completely puree them, or keep a small amount on the side that have been finely chopped.  Add them during the last 5 minutes of churning.
We like the texture and taste of half-and-half for this ice cream, but whole milk can be substituted.  Heavy cream adds a wonderful texture to the ice cream and shouldn't be omitted, if possible. 
The ice cream is ready to eat once the churning is complete, but we think it's best after it firms up for an hour or two in the freezer.   If the ice cream is frozen solid, let it sit out on the counter for an hour to soften a bit before serving.

Nutrition

Calories: 245kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 77mg | Potassium: 132mg | Fiber: 1g | Sugar: 6g | Vitamin A: 304IU | Vitamin C: 28mg | Calcium: 51mg | Iron: 1mg

Coq Au Vin

by 16 Comments

There’s really no question about it. For generation after generation, the French have been masters in the kitchen. And this dish is certainly a masterpiece of that culinary excellence.

A few years back, we had the trip of a lifetime when we traveled from Paris down through the South of France to Nice. For the entire 14-day trip, I don’t think we ever had a meal that didn’t rank up there as one of the best we’ve ever had. And this recipe in particular was memorable. There is a depth of flavor that is like no other chicken dish. Exquisitely French. We are so excited to share our version with you!

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

An overhead view of a large oval-shaped Dutch oven filled with Coq au Vin with a wooden spoon in and next to a cutting board topped with bread and next to a glass of red wine.

HOW TO MAKE TRADITIONAL COQ AU VIN

To translate the name into English, Coq au Vin meaning is ‘Cock/Rooster with wine.’

We recommend getting started on this dish the day before you plan to serve it. Or, at least 6 to 8 hours ahead of time.

We’ll show you why!

Purists prepare the dish with a rooster, which is a larger bird than a chicken.

For our version, we go with chicken legs, thighs, and breasts. Bone-in, skin-on, of course.

Another key ingredient in this classic recipe is obviously wine. We first experienced the dish while traveling through the Burgundy region of France. You certainly don’t need to break the bank when selecting the wine, but we do recommend going with a decent-quality Burgundy, Bordeaux, Beaujolais, or Cotes du Rhone.

EXPERT TIP: Marinating the chicken pieces in the wine with chopped onion and garlic overnight allows the meat to truly absorb the robust flavors and ensures to deliver that classic French coq au vin taste. If rushed for time, you could allow the chicken to marinate for a minimum of 4 hours, but overnight (12 to 18 hours) will deliver superior taste and texture.

A person in a red shirt pouring a bottle of red wine into a large glass bowl filled with chicken pieces and chopped onion.

SEARING THE CHICKEN

Once you’re ready to start cooking, we recommend you start with a large sturdy pot, such as a Dutch oven. Use tongs to remove the chicken from the wine and then carefully drain the wine through a colander into another bowl. Save the onions and pressed garlic.

Cook the bacon until nice and crisp. Remove with a slotted spoon and leave the rendered grease in the pan.

EXPERT TIP: Searing the chicken in the bacon grease locks in amazing taste and helps to keep the meat tender. You’ll need to cook the chicken in a couple of batches. Don’t overcrowd the pan! Cook for 4 minutes per side. You will be amazed at the deeply rich, beautiful dark red color the chicken becomes. The chicken won’t be fully cooked at this point. That will happen during the braising process.

2 side by side images, the 1st a metal slotted spoon holding up cooked chopped bacon over a Dutch oven, the 2nd is the Dutch oven filled with seared chicken with tongs.

After you’ve removed the chicken, it’s time to add in the wine-soaked onions and pressed garlic.

As they cook, they will become very tender and translucent.

The addition of all-purpose flour will create a roux, which will eventually make a lovely, slightly thickened sauce.

2 stacked images with the top being wine-soaked chopped onions being transferred into a Dutch oven, and the 2nd a hand adding a tablespoon of flour onto the onions.

QUALITY INGREDIENTS MAKE A BIG DIFFERENCE

Obviously, good wine and quality chicken is essential in producing a stellar Coq au Vin.

In addition to this, it’s imperative that the chicken broth be flavorful and top-notch.

That’s why we always turn to Pacific Foods Organic Free Range Chicken Broth for this recipe. We love it because it’s the perfect blend of organic free-range chicken, sea salt, and just the right amount of seasonings that results in a broth that is rich and full of flavor.

A box of Pacific Food Chicken Broth in front of a blue Dutch oven with a hand pouring broth from a jar into the pot.

Sautéed mushrooms and pearl onions are traditional for this dish.

In our version, we use two kinds of mushrooms: porcini and white button.

EXPERT TIP: Porcini mushrooms are typically dried and can be found in the produce section of many well-stocked supermarkets. We reconstitute the dried mushrooms by letting them soak in hot water for 15 to 20 minutes. We also use ¼ cup of the soaking liquid to the sauce for additional flavor. If you don’t have access to porcini mushrooms, they can be omitted, and you’ll still have an amazing dish.

A circular white baking dish filled with dried porcini mushrooms with hot water being poured over them from a pot.

Simmering the chicken and vegetables in the wine and Pacific Foods Organic Free Range Chicken Broth adds even more flavor and produces perfectly cooked chicken.

You’ll only need to braise for about 30 minutes.  Don’t overcook the chicken!

During this process is when you will sauté the pearl onions and sliced white button mushrooms in a saucepan with melted butter.

2 stacked images, the top a silver saucepan filled with pearl onions being browned in butter and the bottom the same saucepan with sautéed mushrooms in it.

RELY ON PACIFIC FOODS’ COMMITMENT TO EXCELLENCE

We’ve said it before, but we have to say it again: High-quality ingredients will always produce superior dishes, and this Coq au Vin is no objection to that rule.

Pacific Foods uses time-honored recipes and just a few simple ingredients, showcasing each ingredient’s true flavor and inherent nutrition. There are no additives or preservatives in their food.

They like to say: “We’re out to Nourish Every Body.” And we couldn’t agree more. Some of our other favorite dishes that star Pacific Foods’ amazing array of products include our

Gourmet Beef Stroganoff
Air-Fryer Cordon Bleu Loaf with Mushroom Sauce
Chicken Tagine with Preserved Lemons and Olives
Pappardelle Bolognese
Chicken Enchiladas with Verde Sauce

But for now, let’s get back to this amazing Coq au Vin!

An overhead view looking down at a large Dutch oven filled with Coq au Vin next to a plate of the dish and next to a box of chicken broth.

WHAT TO SERVE WITH COQ AU VIN

Well, let’s start with the obvious: We highly recommend a nice Burgundy red wine to accompany the dish.

A loaf of crusty French bread is a must for dipping into the luxurious sauce.

We also love to serve it with a nice leafy green salad with a simple vinaigrette. When serving guests, we often just place the Dutch oven on the table and let people serve themselves.

A view looking down into a large blue Dutch oven filled with Coq au Vin with a wooden spoon in the pot.

Coq au Vin is classic farm-to-table French cuisine.

And with this recipe, you’ll be able to prepare the classic dish with ease in your very own kitchen.

This dish has a special place in our hearts and we are always amazed every time we make it how much it takes us back to those magical times in the beautiful French countryside.

A white plate holding Coq au Vin with a piece of a loaf of bread next to it, and a stemless glass of red wine and a loaf of bread nearby.

Ready to make the best chicken dish this side of the Seine River? Go for it! It will be tres bon!

And when you do, be sure to take a photograph, post it on Instagram, and tag @howtofeedaloon and @pacificfoods!

An overhead view of a large oval-shaped Dutch oven filled with Coq au Vin with a wooden spoon in and next to a cutting board topped with bread and next to a glass of red wine.
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5 from 5 votes

Coq au Vin

Coq Au Vin is a French dish that is famous from the Burgundy region of France. Both the Loon and I visited the area a few years back and had some of the best French food we've ever had. This recipe is an adaptation from many different versions that I have made over the years, with some lessons I learned while in France. Enjoy!
Prep Time45 minutes
Cook Time4 hours
Resting time8 hours
Total Time12 hours 45 minutes
Course: Entree
Cuisine: French
Servings: 4
Calories: 657kcal
Author: Kris Longwell

Equipment

  • Dutch oven, or large sturdy pot or saucepan

Ingredients

  • 1 large chicken cut into 8 pieces, save the wings for another use
  • 1 large onion roughly chopped
  • 3 cloves garlic finely minced, or pressed
  • 1 750 ml bottle red wine Burgundy, Bordeaux, or Cabernet
  • 1 teaspoon Kosher salt plus more for seasoning the chicken
  • ¼ teaspoon black pepper plus more for seasoning the chicken
  • 8 oz smoked bacon thick-cut, cut into 1-inch pieces
  • 2 tablespoon all-purpose flour
  • 1 oz. dried porcini mushrooms optional
  • 1 cup Pacific Foods Organic Free Range Chicken Broth
  • 1 bouquet garni 1 sprig each of fresh thyme, rosemary, and parsley, tied together
  • 3 tablespoon unsalted butter divided
  • ⅔ cup pearl onions
  • 8 oz. mushrooms button, sliced

Instructions

  • Place the chicken pieces in a large bowl and add the chopped onions, garlic, wine, salt, and pepper. Cover with plastic wrap and refrigerate for 4 hours or overnight.
  • Use tongs to remove the chicken from the wine marinade. Carefully drain the wine through a colander into another bowl. Transfer the wine-soaked onions in a separate container and set aside. Season the chicken all over with salt and pepper. Set aside.
  • Heat a large Dutch oven over medium heat and add the bacon. Cook until crisp and then use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Leave the rendered grease in the pot.
  • Still over medium heat, and working in batches, add the chicken into the hot bacon grease. Sear for 4 minutes. Flip the chicken pieces over and sear for another 4 minutes. Remove the chicken and set aside.
  • Add the wine-soaked onions to the pot and cook until soft and translucent, about 8 minutes. Stir in the flour and cook for another 2 minutes.
  • Meanwhile, in a small saucepan bring 1 cup of water to a boil. Pour the hot water over the dried porcini mushrooms in a heatproof bowl. Save ¼ cup of the porcini soaking water.
  • Add the chicken and cooked bacon into the pot. Pour in the chicken broth and reserved wine. Chop the porcini mushrooms and add them along with the reserved ¼ cup of soaking water and the bouquet garni. Simmer for 30 to 40 minutes, or until chicken is cooked through, but not falling off the bone.
  • While the chicken is simmering, heat 1 tablespoon of butter in a saucepan over medium heat. Add the pearl onions and sauté, stirring occasionally, until lightly browned. Remove from the pan and set aside.
  • Add 2 more tablespoons butter to the same saucepan and stir until melted. Add the sliced button mushrooms and sauté until soft and just releasing their liquid, about 7 minutes. Remove from the pan and set aside.
  • Once the chicken is tender and cooked, remove the pieces from the sauce on to a plate and loosely tent with a piece of foil. Stir in the pearl onions and mushrooms, and let the sauce simmer on medium-high until slightly reduce and thickened, about another 10 minutes.
  • Return the chicken to the pot and serve at once.

Video

Notes

For the chicken pieces, you can go with all of the following, or a combo of them: breasts, thighs, wings.  All skin-on, bone-in.
We recommend allowing the chicken to rest in the wine/onion/garlic mixture for 8 to 12 hours, but you'll still get good flavor with just a 4-hour soak. 
For the wine, we recommend a French Burgundy or Bordeaux.  Cabernet and Pinot Noir will work, too.
Be sure to reconstitute the dried porcinis in hot water.  Never consume dried mushrooms that haven't be reconstituted.  If you can't find dried porcini mushrooms, you can omit them from the recipe.  They add a depth of flavor and texture, but the dish will still be delicious without them.
Don't overcook the chicken by braising too long!  You don't want the meat to be falling from the bone.  Typically 30 minutes is long enough, but test to make sure.  The internal temperature should be in the range of 165° to 175°F. 
The dish will keep in the refrigerator for up 1 week and freeze nicely for up to 2 months. 

Nutrition

Calories: 657kcal | Carbohydrates: 19g | Protein: 51g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 194mg | Sodium: 1236mg | Potassium: 965mg | Fiber: 3g | Sugar: 5g | Vitamin A: 533IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 3mg

Caprese Pasta Salad

by 9 Comments

We love a good pasta salad.  We love summer-fresh vegetables.  This salad is a match made in Heaven.

Juicy, vibrant tomatoes, combined with fresh basil, mozzarella, and toasted pine nuts are just part of what makes this salad always such a hit every time we serve it.   This really is the perfect side dish for an outdoor BBQ, picnic, or any time you’re in the mood for a wonderful pasta salad.

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

An overhead view of a white serving bowl filled with a Caprese pasta salad with a wooden spoon in the salad next to a patterned napkin and a bowl of cherry tomatoes.

HOW TO MAKE CAPRESE PASTA SALAD

This salad really is a snap to prepare and can easily be made in advance.

We love using small cherry tomatoes for this salad, but you can certainly use large (slicer) tomatoes, too.  Simply core the tomato, and then cut it into smaller, bite-sized pieces.

EXPERT TIP: For the mozzarella, we definitely recommend fresh.  This is often found in the deli section of most well-stocked supermarkets.  You can tell it’s fresh because the mozzarella is submerged in water.  Often in the gourmet cheese section of your market, you can find small balls of fresh mozzarella called Ciliengine (the size of a cherry) and Bocconcini (the size of a small egg). Buffalo mozzarella is a wonderful option, too.

THE PERFECT CAPRESE MARINADE

You may be asking, what is Caprese?  It hails from Capri, the stunningly beautiful island in the Bay of Naples, Italy.  If reflects the Capri way of life: The ingredients are everything.  Simple, yet intense and deeply satisfying.  Learn more about its history here.

All great pasta salads need a great marinade.

The combination of aged balsamic, extra-virgin olive oil, and minced garlic makes this Caprese Pasta Salad come to life.

A hand using a whisk to combine a marinade in a glass bowl next to small glass bowls of herbs, mozzarella, and tomatoes.

The addition of toasted pine nuts not only adds great flavor but a wonderful texture to the salad as well.

We stir in most of the toasted pine nuts when we are mixing the salad together. But, we also like to reserve some to top the salad with.

EXPERT TIP: Toasting the pine nuts brings out the nutty delicious flavor of the nuts. Place them on a small baking pan and put them in a preheated oven at 350°F. KEEP AN EYE ON THEM! They only take a couple of minutes until they are lightly toasted. Pine nuts go from a light toasting to burned very quickly!

A large wooden spoon being held up and filled with toasted pine nuts over a pan with pine nuts in it.

CLASSIC CAPRESE TASTE

A classic Caprese Salad is known for its simple, yet bold taste.

This salad captures the essence of the salad wonderfully.

We add in capers and snipped chives for added depth to the pasta salad.

EXPERT TIP: We love using farfalle pasta, which looks like little bow ties. But you could use any type of small pasta, including penne, fusilli, orecchiette, or elbow. After cooking the pasta according to the package instructions, we simply drain the pasta and then run cool tap water over it to cool it before mixing together the salad ingredients.

A person pouring a balsamic marinade into a large glass bowl filled with chopped tomatoes, basil, mozzarella, herbs, and pine nuts.

This is a great pasta salad for serving guests.

Once the salad has been mixed, you can cover it with plastic wrap and keep it in the refrigerator for 1 to 2 days.

EXPERT TIP: If making a day or two in advance, we recommend letting the salad sit at room temperature for an hour on the counter. If the salad seems a little dry, add 1 tablespoon of olive oil, or water, and give it another good mixing.

A person using two wooden spoons to mix together a caprese pasta salad in a large glass bowl.

CAPRESE PASTA SALAD IS PERFECT FOR ENTERTAINING

This salad is the perfect side dish for your next backyard BBQ.

Looking for other amazing side dishes? Check these out:

But, of course, you can never go wrong with the amazing salad:

A close-up view of a caprese pasta salad in a large white serving bowl with a wooden spoon in the salad.

Every time we serve this Caprese Pasta Salad, it gets rave reviews.

It travels well, too.

Serve this at your next backyard BBQ, and watch how quickly folks eat it up!

A large wooden spoon holding up a helping of Caprese pasta salad over a large bowl holding the salad.

Ready to make the best pasta salad this side of Capri? Go for it!

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

A close-up view of a caprese pasta salad in a large white serving bowl with a wooden spoon in the salad.
Print Recipe
5 from 2 votes

Caprese Pasta Salad

This pasta salad has all the wonderful qualities of that amazingly delicious Italian masterpiece: The Caprese Salad. Fresh and vibrant, this pasta salad is always a hit when served to guests. And it can easily be made up to a day in advance.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American / Italian
Servings: 8
Calories: 534kcal
Author: Kris Longwell

Ingredients

FOR THE MARINADE

  • ½ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 3 cloves garlic minced
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper freshly ground

FOR THE SALAD

  • 16 oz farfalle pasta cooked and cooled
  • ½ cup pine nuts toasted, divided
  • 3 tablespoon capers drained
  • 3 cups cherry tomatoes halved
  • 12 oz mozzarella fresh, cut into bite-size pieces
  • ¾ cup basil fresh, chopped
  • ¼ cup chives chopped
  • ¼ cup parsley fresh, chopped

Instructions

  • In a small bowl, make the marinade by whisking together the extra-virgin olive oil, balsamic vinegar, garlic, salt, and pepper. Set aside.
  • Place all of the salad ingredients (reserving 1 or 2 tablespoon of the pine nuts) in a large bowl. Pour the marinade into the bowl and use two large spoons to gently mix the salad together.
  • Transfer to a serving bowl and sprinkle the reserved toasted pine nuts on top. Serve at once, or cover with plastic wrap and keep in the refrigerator for up to 2 days.

Video

Notes

We love using small cherry tomatoes that we cut in half for this salad, but fresh, large tomatoes are great, too. Simply core them and then cut them into bite-size pieces.
Keep an eye on the pine nuts when you are toasting them!  They turn a slightly darker brown color very quickly.  We toast them on a baking sheet in an oven preheated to 350°F for only 1 to 2 minutes.
After the pasta has cooked, drain it and then place it in a colander, and run cool tap water over it until it is no longer warm. 
We have served this pasta salad with hot pasta, which is a nice variation, too.  The cheese melts a little, but it's wonderful served warm or at room temperature.
If making the salad a day or two in advance, we recommend setting it out on the counter for about an hour before serving.  You can add a little oil, or tap water, to the salad if it's a little dry. Give it a good mixing before serving. 
The pasta salad will keep in an air-tight container in the refrigerator for up to 1 week.  We don't recommend freezing pasta salad.  

Nutrition

Calories: 534kcal | Carbohydrates: 49g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 280mg | Potassium: 361mg | Fiber: 3g | Sugar: 5g | Vitamin A: 892IU | Vitamin C: 17mg | Calcium: 245mg | Iron: 2mg

Delmonico Pork Steak

by 5 Comments

We are so excited to share with you this revolutionary approach to preparing the world-renowned Delmonico steak.

We love a good juicy steak. There’s no doubt about that.  But when the highly acclaimed pork farmer, geneticist, businessman, and giant in the culinary industry Steve Kerns of Mangalitsa Estates shared this particular cut of meat with us, we became instant fans. The taste is like nothing we’ve ever had. He has revolutionized pork in a way that you just have to taste and experience to understand what we are saying.

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

An overhead view of a white dinner plate with a grilled Delmonico pork steak on it next to a sprig of rosemary and roasted new potatoes.

HOW TO MAKE A DELMONICO PORK STEAK

There are some cuts of meat that are so delicious on their own they require hardly any other ingredients to bring out its amazing taste.

This Delmonico Pork Steak from Mangalitsa Estates is one of those cuts of meat.

Red in color and beautifully marbling is just the beginning.

WHAT IS A DELMONICO STEAK

One of the things we love so much that Steve Kerns with Mangalitsa Estates does is to deliver cuts of pork that you don’t typically see.

A Delmonico steak originated with the iconic Delmonico Restaurant in New York City in the mid-1800’s.

It was (and still is) a tender cut of beef that the head chef of the restaurant would serve to patrons. It is similar to a ribeye or New York strip steak.

Mangalitsa is a breed of pork that is on par with Japanese Kobe beef. Unbelievable taste and texture that is out of this world.

A hand sprinkling salt on a pork steak on a small wooden cutting board next to a second pork steak.

The taste of this pork steak is so incredible that you really need very little preparation.

We hit the steaks with a little salt and pepper and soak in Worcestershire sauce for about an hour.

We grill them over high heat for about 4 to 5 minutes per side. That’s all that’s needed to render one of the best cuts of meat we have ever made or consumed. Honestly.

Two pork steaks on a gas grill seasoned with salt and pepper.

A CUT ABOVE THE REST

Steve Kerns created Mangalitsa Estates in a mission to create pork products that were more than just “the other white meat.”

He brought incredible flavor and depth to the table that we just find amazing.

You’ll take one bite, and see exactly what we mean. We love to serve this Delmonico Pork Steak alongside our Balsamic Roasted Potatoes.

A pork burger with a sliced of green lettuce under the patty and a slice of tomato on top all on a wooden cutting board.

It’s not often that the Loon is left speechless after he bites into one of his favorite dishes.

This pork steak was the exception to that rule. It’s difficult to describe how amazing this steak is.

For many years, only the top chefs in North America had access to the pork from Mangalitsa Estates. But we are so excited to let you know that now home cooks can order this 5-star pork directly from the farm. Click here to peruse the amazing assortment of high-quality cuts of Manglitsa pork.

A close up view of a grilled Delmonico pork steak on a white plate next to roasted potatoes.

A REVOLUTIONARY APPROACH TO PORK

Mangalitsa Estates has redefined what good pork is in North America.

With a humane and healthy approach, Steve Kerns has created pork products that simply are like none other.

And it’s more than just steaks. He also produces pork brisket, pork petite fillets, pork burgers, and so much more. Just take a look at this Mangalitsa Pork Burger.

A pork burger with a sliced of green lettuce under the patty and a slice of tomato on top all on a wooden cutting board.

Now, we said this Delmonico Pork Steak is so good on its own, nothing else is really needed to make it better.

Well, that is true.

But, we can’t leave well enough alone. These steaks are amazing with our Homemade Steak Sauce!

A hand holding a small spoon with steak sauce on it drizzling over a pork steak on a white plate next to roasted potatoes.

Folks, when you order pork products from Mangalitsa Estates, we assure you will NOT be disappointed.

There is a reason that the top chefs across North America get their pork from Steve and only Steve.

It’s really that good. And we would never steer you wrong on something this important!

A fork with a slice of pork steak stuck into that is over a small white bowl of steak sauce that it has been dipped into.

Ready to make the best pork steak this side of Ohio? 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 pork burger with a sliced of green lettuce under the patty and a slice of tomato on top all on a wooden cutting board.
Print Recipe
5 from 1 vote

Delmonico Pork Steak

If you've never had a Delmonico Pork Steak from Mangalitsa Estates, then you not really lived. That's a bold statement, but once you take a bite, you'll understand what we mean. Simple in preparation and over-the-top in amazing taste. There's a reason the top chefs across North America rely on this pork, and only this pork, for their menus.
Prep Time5 minutes
Cook Time10 minutes
Marinate1 hour
Total Time1 hour 15 minutes
Course: Entree
Cuisine: American
Servings: 2
Calories: 228kcal
Author: Kris Longwell

Equipment

  • Gas or charcoal grill

Ingredients

  • 2 10 oz pork steaks
  • 2 tablespoon Worcestershire sauce
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • steak sauce optional, for serving

Instructions

  • Sprinkle the pork steaks with salt and pepper and place in a small dish. Pour the Worcestershire sauce over the steaks and cover with aluminum foil. Place in the refrigerator for 1 hour.
  • Heat your grill (or grill pan on the stove) to medium-high heat. Add the steaks and cook until internal temperature reaches 145 F. About 4 to 5 minutes on each side.
  • Remove the steaks from the grill and let rest for 5 minutes on a cutting board. Serve hot with steak sauce.

Video

Notes

Pork steaks vary in size which means cook time varies, too.  We recommend using an instant-read thermometer to ensure you reach an internal temperature of 145 F.
We think these steaks are wonderful when served with Roasted Balsamic Potatoes. 

Nutrition

Calories: 228kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1330mg | Potassium: 136mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

BBQ Chicken Pizza

by 2 Comments

Everyone loves good BBQ, right?  Everyone loves pizza, right?  Well, let’s double the fun and combine the two!

There are many ways to prepare homemade pizza, and we’re going to show you a nice smoky way to make this on your grill.  But, of course, you can do this in your oven or pizza maker.  Make the dough yourself, or pick some up from your local pizza shop.  It comes together very fast and is over-the-top in pure deliciousness!

A side view of a BBQ chicken pizza cut into slices with a piece missing, and a glass mug of beer nearby and checkered napkins.

HOW TO MAKE BBQ CHICKEN PIZZA FROM SCRATCH

This pizza is very adaptable to your own tastes.

If you want to make this really easy, you can get your dough from a pizza shop, BBQ sauce from a BBQ joint, and the chicken from a rotisserie chicken from the market.

Or, you can prepare those components yourself well in advance. Either way, you’re going to flip at how delicious this pizza is!

PIZZA DOUGH MADE FROM SCRATCH

The history of pizza literally goes back to ancient times.

Through the generations, many types of pizza have been developed and perfected. This BBQ Chicken Pizza is unique but incredibly delicious.

As mentioned, you can purchase quality pre-made pizza dough from either a pizza shop, an Italian restaurant, or even in many well-stocked supermarkets. But our homemade semolina pizza dough is really something special and can be made hours in advance.

EXPERT TIP: You can make the pizza crust as thick or as thin as you like. For this pizza, we prefer a slightly thin crust. To get the perfect thickness, we split the semolina dough in half and then roll the dough into about a 10-inch circle.

A ball of semolina pizza dough sitting on parchments paper next to another dough ball.

As mentioned, you can certainly pick up some good BBQ sauce from your favorite BBQ restaurant.

We don’t really recommend bottled BBQ sauce, but in a pinch, it will work.

But we think what is really the best is our Homemade BBQ Sauce. This recipe is super easy and can be made several days in advance.

An overhead view looking into a medium saucepan filled with BBQ sauce with a whisk in it.

BUILDING THE PERFECT PIZZA

Once you’ve rolled the pizza out to your desired thickness, carefully transfer it to a pizza paddle that has been sprinkled with either cornmeal or semolina flour.

Start with a thin layer of the BBQ sauce, usually about 1 cup. Next, add the chopped chicken all over the sauce.

EXPERT TIP: For a deeply flavorful chicken, lightly oil and season with salt and pepper a couple of skin-on, bone-in chicken breasts or thighs and roast them in a 350°F oven until cooked through, about 40 to 60 minutes. Remove the skin and shred the meat from the bones with a couple of forks. Whether you go with your own roasted chicken or you use rotisserie chicken, we recommend lightly seasoning it with salt and pepper right after you’ve placed it on the pizza.

2 stacked images with the top pizza dough stretched in a circle on a pizza paddle with a wooden spoon spreading BBQ sauce over it and the bottom a hand layer shredded chicken over the BBQ sauce.

Next is the cheese. We love using a combination of aged Gouda and mozzarella.

For an added punch of flavor, we top the pizza with thinly sliced red onion and sliced pickled jalapenos.

EXPERT TIP: As the pizza cooks, the onion cooks down and slightly caramelizes, becomes almost sweet, and loses the raw onion taste. Pickled jalapenos are milder than fresh and lose some heat while cooking, too. If you don’t like onions or jalapenos, the pizza is still very delicious without them. (But REALLY good with them!).

3 stacked images with the top being two hands sprinkling cheese onto a pizza on a pizza paddle, and the next a hand layer onion slices on the pizza, and the bottom the same hand layer jalapeno slices on the pizza.

THE BEST WAY TO COOK PIZZA

For this pizza, we’re using our gas grill. The grill provides a slightly smoky flavor that we think is perfect for BBQ Chicken Pizza.

We place our pizza stone directly on the grates of the grill and then turn the heat on high. Let the stone heat for about 15 to 20 minutes before transferring the pizza to the stone.

EXPERT TIP: If you don’t have a pizza stone, you can use a regular pizza pan. Simply build the pizza in the pan and then place it on the hot grill. Keep an eye on the pizza as grills vary from each other. The edges will start to brown, and the cheese will be melted and bubbly when it’s finished. You can also cook the pizza in the oven on its highest setting. In both cases, the cooking time is typically around 8 to 12 minutes. But keep an eye on it!

An uncooked pizza topped with BBQ sauce, shredded chicken, cheese, red onion, and jalapeno slices all on a pizza stone sitting on the grates of a gas grill.

We like to call this our Texas BBQ Chicken Pizza, but that’s just because we live in Texas, and Texas is known for BBQ.

When you pull out that first piece, be ready for a mouth-watering experience.

It really is pizza perfection.

A close up view of a hand pulling a slice of thin crust BBQ chicken pizza.

PIZZA PARTY!

This BBQ Chicken Pizza is such an amazing twist on your everyday pizza.

Throw a full-on pizza party and serve this pizza along with:

And a big bowl of Homemade Caesar Salad!

This Pizza Party is a guaranteed good time!

An overhead view of a sliced BBQ chicken pizza on a pizza paddle next to a white plate, a glass of beer, and a checkered napkin.

We’ve got to say it again…if you’re looking for a pizza that is a little different than your average pepperoni pizza, but still packs a punch…this is your ticket.

Deeply flavorful and a delightful combination of flavors.

Let’s hear it for PIZZA!

A close up view of a hand holding a slice of BBQ chicken pizza with a bite taken out of it.

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

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

A close up view of a hand holding a slice of BBQ chicken pizza with a bite taken out of it.
Print Recipe
5 from 1 vote

BBQ Chicken Pizza

BBQ Chicken Pizza combines two of the most delicious types of food in the world: BBQ and Pizza! The BBQ sauce matches perfectly with the roasted chicken, aged Gouda and mozzarella cheeses, and red onions and jalapenos. Such an amazing twist on traditional pizza!
Prep Time15 minutes
Cook Time8 minutes
Making Dough and BBQ Sauce2 hours
Total Time2 hours 23 minutes
Course: Lunch / Dinner
Cuisine: Southern / Italian
Servings: 4 people
Calories: 744kcal
Author: Kris Longwell

Equipment

  • Gas or charcoal grill or pizza maker or oven
  • Pizza stone (optional)

Ingredients

  • all-purpose flour for dusting the work surface
  • 1 medium pizza dough for slightly thin-crust
  • 2 tablespoon cornmeal or semolina flour, for dusting the pizza stone
  • 1 cup BBQ sauce plus more for garnish
  • 2 cups chicken roasted, roughly shredded
  • Salt and pepper
  • ¾ cup Gouda cheese aged, shredded
  • ¾ cup mozzarella whole milk, shredded
  • 1 cup red onion thinly sliced
  • ½ cup pickled jalapenos sliced, optional
  • 2 tablespoon olive oil
  • Parmesan cheese for additional toppings, optional
  • red pepper flakes for additional toppings, optional

Instructions

  • Turn your grill (or oven) on its highest temperature setting, place a pizza stone on the grates, and close the lid
  • Sprinkle your work surface with flour. Place the pizza dough in the flour and use the palm of your hand to flatten the dough, rotating as you go, beginning to stretch it into a circular formation. Use a rolling pin to stretch the dough into a circle roughly 10 to 12 inches in diameter.
    all-purpose flour, 1 medium pizza dough
  • Transfer the dough to a pizza paddle that has been dusted with cornmeal or semolina.
    2 tablespoon cornmeal
  • Use a large spoon to spread the BBQ sauce all over the dough, leaving about 1 inch of the perimeter of the dough without sauce.
    1 cup BBQ sauce
  • Place the chicken on top of the sauce and lightly season with salt and pepper. Add the cheese and then a layer of the onions and jalapenos. Brush the olive oil along the outer edge of the dough.
    2 cups chicken, Salt and pepper, ¾ cup Gouda cheese, ¾ cup mozzarella, 1 cup red onion, ½ cup pickled jalapenos, 2 tablespoon olive oil
  • Give the paddle a gentle shake to help loosen any of the dough that might have stuck to the paddle.
  • Carefully transfer the pizza from the paddle to the stone on the grill. Close the lid and cook until the edges are browned and the cheese is melted and bubbling, usually about 8 to 10 minutes. Keep an eye on it as grill temperatures vary!
  • Carefully use tongs to transfer the pizza onto a cutting board. Slice and serve with additional BBQ sauce, grated Parmesan cheese, and red pepper flakes for extra toppings.
    Parmesan cheese, red pepper flakes

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Homemade pizza dough, BBQ sauce, and oven-roasted chicken are wonderful for this pizza and can be done in advance.  However, purchased dough, BBQ sauce, and rotisserie chicken are all perfectly fine, too.  
If you want to cook the pizza in the oven, turn your oven to as high as it will go, usually 550°F.  Place the pizza stone in the oven for 30 minutes before transferring the pizza onto the hot stone.  Cook times vary, but typically, the pizza will be ready after about 8 to 12 minutes.  Keep an eye on it!
We think that a combination of aged Gouda cheese and whole-milk mozzarella works wonderfully for the pizza.  But using just mozzarella or just Gouda works just fine, too.  Monterrey Jack, cheddar, and Fontina are all delicious options, too.  
If you don't have a pizza paddle, you can use the back of a large cutting board or even the back of a baking sheet to transfer the pizza to the stone. 
We recommend using a pizza stone, but a meal pizza pan will work just fine. 
Although a pizza stone can handle high heat, don't let it stay in an extremely hot grill for more than 15 minutes.  The pizza can also be placed directly on the grill, but this requires a very steady hand.  And be sure to keep an eye on the pizza. Don't let it burn!
This pizza is very adaptable to taste.  Use more pizza dough if you prefer a thicker crust.  Though we think the red onion and pickled jalapenos work perfectly for the overall taste, you can omit them, if preferred, and still have an amazingly delicious pizza. 

Nutrition

Calories: 744kcal | Carbohydrates: 85g | Protein: 30g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 2241mg | Potassium: 394mg | Fiber: 4g | Sugar: 33g | Vitamin A: 879IU | Vitamin C: 6mg | Calcium: 456mg | Iron: 4mg

Grilled Salmon with Poblano Butter

by 5 Comments

Salmon is such a versatile seafood dish that can be prepared in many ways.

We absolutely love grilling fresh salmon so much. You can certainly grill the salmon on cedar planks that have been soaked in water for a couple of hours, or you can just lay them directly on the hot grill plate. Either way, the fillets will cook beautifully. And then…the butter. Oh, the butter.

A grilled salmon fillet sitting on top of a bed of cilantro rice with poblano compound butter melting on top of the dish with two grilled limes halves nearby.

HOW TO MAKE GRILLED SALMON WITH POBLANO BUTTER

This dish is so elegant and has a certain ‘special occasion’ feel to it.

But, honestly, it’s so easy to prepare. All you need to do is give yourself enough time to roast your chili, marinate the salmon for an hour, and allow the butter to harden, about 30 minutes to an hour.

So wonderful!

HOW TO SELECT AND PREPARE THE SALMON

Numerous types of salmon are available at many well-stocked fish markets, including your local supermarket.

We love going with Sockey (Red) because it’s super flavorful, beautifully bright orange/red in color, and leaner than other types. But you really can’t go wrong with whatever you choose. If the fish looks fresh and vibrant, it’s going to work well for you.

EXPERT TIP: We typically order a nice, large cut of salmon, usually several pounds, and then slice them into 1 to 2-inch-wide fillets at home. We recommend leaving the skin on because it helps hold the fish together while it’s cooking on the grill. You can remove the skin once it is finished, or serve it with skin-on. We like the skin on, it’s crispy from the grilling and is actually quite delicious (and nutritious!).

A simple marinade of lime juice, olive oil, soy sauce, cumin, and chopped garlic is all that’s needed to enhance the super flavorful salmon.

2 stacked images with the top 4 fresh salmon fillets and the bottom a small glass bowl that a dark marinade is being poured over the salmon.

ROASTING THE PEPPER DEEPENS THE FLAVOR

We just love roasting peppers. It concentrates the taste and adds a smoky flavor that is so wonderful.

Place just 1 pepper on a baking sheet and place under the broiler for about 4 to 5 minutes. Flip the pepper over until lightly charred all over.

EXPERT TIP: Placing the warm, roasted poblano in a bowl and covering it with plastic wrap will continue to steam the pepper and allow the skin to become very loose. After it’s cool enough to handle, simply place it on a cutting board and pull the excess skin away and discard. Don’t worry if you don’t get off 100% of the skin. It’s edible and tasty, too.

3 stacked images with the top a poblano pepper sitting on a metal baking sheet, and the 2nd after it has been roasted and charred, the 3rd a hand removing the skin from the pepper.

Once the skin is off, you’re going to want to remove the pod of seed on the inside of the pepper.

Use a small knife to slit the pepper down the middle, and then use a spoon and/or knife to remove the pod and seeds. The pepper can be gently placed under running tap water to help remove all the seeds.

Now, dice the pepper very finely. You’ll only need 2 tablespoons, so you may have extra pepper. It’s great as a topping for scrambled eggs or on a baked potato!

2 stacked images with the top two hands removing the seeds and pod from the inside of a roasted pepper, and the bottom those hands mincing the pepper with a large knife.

COMPOUND BUTTER IS EASY TO PREPARE

Compound butter is simply butter that has been combined with any kind of flavor enhancer, either sweet or savory.

After mixing together the softened butter with the roasted poblanos, lime juice, agave (or honey), cumin, and salt, place on a piece of parchment and roll into a log.

Turn in the ends of the paper and place in the freezer for up to 20 minutes or in the refrigerator for 45 minutes, until hardened.

3 stacked photos, the 1st is a rectangle shape of softened butter with peppers mixed in all on parchment paper, next to hands rolling the parchment paper over the butter, the 3rd the two hands folding in the ends of the paper.

HOW TO GRILL SALMON

Grilled Salmon with Poblano Butter really is so great in its simplicity.

We lightly oil the grill grates first, then crank the heat to medium-high, and then grill for about 6 to 7 minutes on each side. Throw a couple of sliced lime halves on the grill at the same time. They are delicious and make for a pretty presentation.

EXPERT TIP: We start by grilling the fish skin-side down first. This helps the salmon to firm up first, making flipping and removing the fish from the grill easy to handle. But still take extra care, salmon fillets are more delicate than steak or chicken.

Two salmon fillets on a gas grill with three lime halve on the grill, cut-side down.

WHAT TO SERVE WITH GRILLED SALMON AND POBLANO BUTTER

We absolutely love placing the perfectly grilled salmon fillets over a bed of our Cilantro-Lime Rice.

It really is the perfect complement to the marinated fish and luxurious compound butter.

This dish pairs beautifully with a dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc.

An overhead view of two white plates both holding grilled salmon with poblano butter sitting on top.

This recipe easily feeds four hungry folks.

Double or triple the recipe when serving at a dinner party.

MAKE AHEAD: The marinade, compound butter, and cilantro-lime rice can all be prepared a day in advance.  NOTE: Don’t let the salmon sit in the marinade for more than 2 hours. The citrus will cause the flesh to begin to break down.

A close up view of a fillet of grilled salmon topped with a pad of melting poblano butter sitting on a bed of cilantro rice on a white plate.

This recipe is so easy to prepare that we often have it on a busy weeknight, especially when a batch of the compound butter is already sitting in the fridge.

That being said, the presentation and taste of the dish are so wonderful that it makes for an elegant dinner party.

Oh, and that perfectly cooked salmon is just about as good as it gets.

A close up view of a piece of grilled salmon being held up on a fork over a plate filled with salmon and cilantro rice.

Ready to make the best grilled seafood dish 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 close up view of a fillet of grilled salmon topped with a pad of melting poblano butter sitting on a bed of cilantro rice on a white plate.
Print Recipe
5 from 2 votes

Grilled Salmon with Poblano Butter

Grilled Salmon with Poblano Butter is divine. Make the compound butter ahead of time, and you won't believe how quickly this superstar dish comes together. Serve over a bed of greens, and you'll have an amazing dish on your hands. Awesome!
Prep Time15 minutes
Cook Time30 minutes
Marinating and Pepper Roasting1 hour
Total Time1 hour 45 minutes
Course: Entree / Seafood, Seafood
Cuisine: American
Servings: 4 people
Calories: 428kcal
Author: Kris Longwell

Equipment

  • Gas or electric grill, or indoor grill, or grill pan

Ingredients

For the Salmon

  • 4 fillets salmon about 2 to 3 lbs
  • 3 tablespoon lime juice fresh
  • 2 tablespoon olive oil
  • 2 tablespoon soy sauce
  • 2 cloves garlic minced
  • 1 teaspoon cumin ground
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • 4 limes halved, for garnish

For the Roasted Poblano Butter

  • 1 poblano chile
  • 8 tablespoon unsalted butter softened, 1 stick
  • 1 tablespoon lime juice fresh
  • 1 tablespoon Agavé or honey
  • 1 tablespoon cumin ground
  • ¼ teaspoon Kosher salt

Instructions

Prepare the Salmon

  • Place the salmon fillets skin-side down in a large glass dish. In a small bowl, mix together the lime juice, oil, soy sauce, garlic, and cumin.
    4 fillets salmon, 3 tablespoon lime juice, 2 tablespoon olive oil, 2 tablespoon soy sauce, 2 cloves garlic, 1 teaspoon cumin
  • Pour the sauce over the salmon, cover, and refrigerate for 1 to 2 hours, turning once.

Make the Compound Butter

  • Place the poblano pepper on a baking sheet and turn your broiler to HIGH. Place a rack about 4 to 6 inches under the broiler. Place the baking on the rack and cook for 5 to 7 minutes. Use a pair of tongs to turn the pepper over and roast for another 5 to 7 minutes, or until charred all over.
    1 poblano chile
  • Place roasted chile in a large bowl and cover with plastic wrap for 15 minutes. Take the pepper out of the bowl, peel off the skin, and remove the seeds. Finely mince the roasted pepper and set aside.
  • Place the butter in a medium-sized bowl and add in 2 tablespoon of the roasted, minced poblano, 1 tablespoon lime juice, 1 tablespoon Agavé, 1 teaspoon cumin, and ¼ teaspoon salt. Use a fork or whisk to work the butter until the ingredients are mixed in.
    8 tablespoon unsalted butter, 1 tablespoon lime juice, 1 tablespoon Agavé, 1 tablespoon cumin, ¼ teaspoon Kosher salt
  • Transfer the butter mixture to a square (10"x10") piece of parchment or wax paper. Using your hands, roll the paper over the butter and use your fingers to create a log of the compound butter. Place in the freezer for 15 to 20 minutes, or in the refrigerator for at least 30 minutes, or until the butter has hardened.

Finish the Dish

  • Turn your grill to medium-high heat. Spray the grates with cooking or grilling oil.
  • Place salmon, skin-side down. Sprinkle the tops with salt and pepper. Grill for 6 to 7 minutes. If desired, also place the lime halves on the grill at this point. Use a spatula or a pair of tongs, or the combination of both, to carefully flip the fillets over and grill for another 6 to 7 minutes, or until just cooked through.
    1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Remove the fillets and the lime halves from the grill and plate with a sliced pad of the poblano butter on top of the hot salmon. Garnish with grilled lime halves.
    4 limes

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
If using cedar planks, be sure to soak them for 2 hours before placing them on the grill.  You can also prepare these on the stove with a hot grill pan or cast-iron skillet. Follow the same cook times as in the recipe, checking for doneness before serving. 
We like grilling the salmon with the skin on. This helps keep the fillet together without falling apart. If you prefer no skin, then use extra caution when flipping the fillets, or use a grill pan, or cedar planks.
Honey can be substituted for the Agavé. 
After roasting the peppers, you can gently run tap water over them to remove any excess seeds.  Pat the pepper dry with a paper towel before mincing. You'll only need 2 tablespoon of the pepper, which means you have some of the poblano left over. The roasted peppers are great in scrambled eggs or omelets, on a baked potato, or stirred into your favorite salsa. 
The butter will keep in the refrigerator for up to 1 month. The marinade and cilantro rice can be made a day in advance. Don't let the salmon sit in the marinade for more than 2 hours because the citrus will cause the flesh to start to break down. Re-heat the rice in the oven in a covered dish for about 30 minutes, or until warmed through. 

Nutrition

Calories: 428kcal | Carbohydrates: 12g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 155mg | Sodium: 732mg | Potassium: 1021mg | Fiber: 3g | Sugar: 2g | Vitamin A: 940IU | Vitamin C: 48mg | Calcium: 74mg | Iron: 3mg

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

Chicken Enchiladas with Verde Sauce

by 10 Comments

We absolutely love everything about Mexican cuisine. It is steeped in history and loaded with amazing flavor.

This dish is just bursting with amazing taste and texture. Roasting the vegetables for the verde sauce, as well as the chicken, delivers superior flavor. 

A 9'x13' white baking dish filled with chicken enchiladas with verde sauce topped with chopped tomatoes and cilantro, alongside a metal spatula and festive napkins.

HOW TO MAKE CHICKEN ENCHILADAS WITH VERDE SAUCE

This recipe delivers authentic restaurant-quality taste, but honestly is not difficult to prepare.

The verde sauce can be made in advance, and the chicken can be roasted and shredded in advance, too.

Assembly is a snap and lots of fun!

MAKING VERDE SAUCE FROM SCRATCH

The process of roasting the vegetables for the homemade verde sauce is key to creating that delicious, deep taste that we’re looking for.

Roasting softens the vegetables and also concentrates them to intensify the flavor profile.

EXPERT TIP: Tomatillos are an important ingredient for classic verde sauce. They are typically found in the produce section of most well-stocked supermarkets or at your local produce market. Be sure to remove the outer skin before roasting. We include two serrano chilies in our sauce, too. Remove the stems and seeds to reduce the heat. For less heat, only use 1 serrano. For more heat, don’t remove the seeds.

2 stacked photos, the top a baking sheet filled with tomatillos, serrano peppers, and sliced onions, and the bottom photo of the same vegetables after being roasted.

After the vegetables have roasted and have started to blister a bit, it’s time to puree them.

Carefully transfer them to your blender or food processor, and blend (or pulse), until smooth.

The smell is already incredible.

2 stacked photos, the top a view looking into a blender filled with roasted tomatillos and pepper, and the bottom image the same blender with the vegetables puréed.

Now to the roasted chicken. We always go with bone-in, skin-on chicken thighs because they’re just loaded with flavor.

Roasting the chicken allows the juices from the skin to seep into the juicy thigh meat.

EXPERT TIP: After about 45 minutes in a 400°F oven, the chicken should be fully cooked with an internal temperature of 165° to 167°F. Let the chicken rest until cool enough to shred with a fork. You can certainly substitute boneless, skinless chicken thighs or breasts; however, you’ll need to reduce the roasting time to about 30 minutes. A rotisserie chicken from the supermarket will work in a pinch.

2 stacked photos, the 1st a hand holding an instant-read thermometer in cooked chicken that reads 167°F, and the bottom two hands using forks to shred the chicken.

HOW TO FORM THE ENCHILADAS

Authentic Mexican enchiladas are almost always made with corn tortillas. In order to form the enchilada, you need to soften the tortillas first.

A common technique to do this is to quickly place them in a small skillet filled with hot oil and then transfer them to the verde sauce.

EXPERT TIP: For this recipe, we simply dampen a couple of paper towels and then place the corn tortillas between them, and then microwave them on HIGH for about 1 minute, or until they are soft. Then transfer them to the skillet filled with the prepared verde sauce to coat. The flash-fry technique often makes the tortillas so fragile that they fall apart when attempting to remove them from the dish. The microwave method is a bit healthier, too.

3 stacked photos, with the 1st a hand dipping a corn tortilla into a skillet of verde sauce, the 2nd a hand placing chicken inside the corn tortillas in a baking dish, and 3rd the same hand folding over the tops of the enchilada.

For topping the chicken enchiladas with verde sauce, you’ll want to choose a good melting cheese.

Shredded cheddar, Monterrey Jace, or Mexican Chihuahua are all great choices.  A combination of them is even better!

We also use crumbled Cotija cheese as a garnish, which can usually be found in the specialty cheese section of most well-stocked supermarkets.

A hand sprinkling shredded Mexican cheese over the tops of chicken enchiladas with verde sauce in a white baking dish.

After the enchiladas have baked for 25 minutes, the cheese will have melted, and the sauce will be bubbling.

We love to garnish the dish with chopped tomatoes, cilantro, Mexican crema, and, as mentioned, crumbled Cotija cheese.

Talk about a Mexican fiesta right in your very own kitchen!

A close-up view of a white baking dish filled with chicken enchiladas with verde sauce.

An overhead view of a 9'x13' baking dish filled with chicken enchiladas with verde sauce next to a box of chicken broth and fresh cilantro and cherry tomatoes.

We are big-time lovers of Mexican, Tex-Mex, and Cal-Mex cuisine.

If you and your family are as well, then this is the dish for you.

Deep in flavor and truly restaurant quality. Right in your very own home!

A white plate filled with two chicken enchiladas with verde sauce topped with chopped tomatoes, cilantro and Mexican cheese, with a fork on the side of the plate.

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

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

A 9'x13' white baking dish filled with chicken enchiladas with verde sauce topped with chopped tomatoes and cilantro, alongside a metal spatula and festive napkins.
Print Recipe
5 from 4 votes

Chicken Enchiladas with Verde Sauce

Chicken Enchiladas with Verde Sauce is one of our all-time favorite dishes. Roast the tomatillos, peppers, garlic, and onion for a deep, rich flavor. We also bake the chicken thighs for about 45 minutes for an amazing flavor. Baked to perfection. Muy beuno!!
Prep Time20 minutes
Cook Time45 minutes
Roasting time (veggies and chicken)57 minutes
Total Time2 hours 2 minutes
Course: Entree, Mexican
Cuisine: Mexican, Tex-Mex
Servings: 4 people
Calories: 670kcal
Author: Kris Longwell

Equipment

  • 9"x13" baking dish

Ingredients

FOR THE VERDE SAUCE

  • 1 lb tomatillos fresh, husks and stems removed, rinsed
  • 2 serrano chiles stems and seeds removed
  • 4 slices white onion each about ¼-inch thick
  • 3 cloves garlic
  • ¼ cup cilantro fresh, roughly chopped
  • 2 tablespoon vegetable oil
  • 2 cups chicken stock or broth
  • ¾ cup Mexican crema or crème fraîche, or heavy cream
  • Kosher salt

FOR THE ENCHILADAS

  • 3 lb chicken thighs skin-on, bone-in
  • 1 tablespoon vegetable oil
  • Kosher salt and fresh ground black pepper
  • 10 corn tortillas
  • 1½ cups cheese Shredded: Monterey Jack and/or Mild Cheddar
  • 1 cup tomato chopped, for garnish
  • ½ cup cilantro chopped, for garnish
  • ½ cup Cotija cheese crumbled, for garnish

Instructions

MAKE THE VERDE SAUCE

  • Position a rack under your broiler, and turn on high. Arrange the tomatillos, chiles, onion slices, and garlic in a shallow baking/roasting pan.
    1 lb tomatillos, 2 serrano chiles, 4 slices white onion, 3 cloves garlic
  • Broil until the tomatillos are soft and slightly charred, about 12 minutes, turning the pan halfway through.
  • Transfer the vegetables to a blender and add the cilantro. Blend until smooth.
    ¼ cup cilantro
  • Heat the 2 tablespoons of oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 3 minutes.
    2 tablespoon vegetable oil
  • Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes.
    2 cups chicken stock
  • Remove from the heat and whisk in the Mexican crema (or crème fraîche or heavy cream) and 1 teaspoon salt. Let cool slightly before assembling the enchiladas
    ¾ cup Mexican crema, Kosher salt

ROAST THE CHICKEN

  • While the sauce is simmering, preheat the oven to 400°F.
  • Rub the vegetable oil (1 tablespoon) over the chicken thighs, and then sprinkle all over with salt and pepper. Bake the chicken thighs until they are cooked through with an internal temperature of 165°F. (Approx. 45 minutes for bone-in, 30 minutes for boneless).
    3 lb chicken thighs, 1 tablespoon vegetable oil, Kosher salt and fresh ground black pepper
  • Remove the thighs and let them cool slightly. (You can turn the oven off, or leave it on...you will be cooking the enchiladas at the same temp shortly). Remove the skin and discard it. Shred the meat with a fork. Lightly salt and pepper the shredded chicken. Set aside.

PREPARE THE ENCHILADAS

  • Place moist paper towels around the corn tortillas and microwave on high for 1 minute. The tortillas should be soft and pliable. Microwave for another 30 seconds, if necessary.
    10 corn tortillas
  • Spray a 9"x13" baking dish with cooking spray. One by one, dip the tortilla into the prepared sauce, just enough to coat the tortilla. Lay the sauced tortilla into the dish. Fill the center of the tortilla with a heaping tablespoon of the cooked chicken, and then roll in the side of the tortilla, sealing them shut at the top. Spoon some of the sauce over the tortillas to keep the enchilada sealed. Repeat with remaining tortillas.
  • Pour 1½ cups of the sauce over the tortillas. Top with the cheese and bake until bubbly and lightly browned on top, about 25 minutes.
    1½ cups cheese
  • Garnish with chopped tomatoes, cilantro, and crumble Cotija cheese, if desired. Serve at once!
    1 cup tomato, ½ cup cilantro, ½ cup Cotija cheese

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
We love the flavor of bone-in, skin-on chicken thighs.  However, you can certainly go with skinless, boneless thighs or breasts.  The bake time will typically be about 15 to 20 minutes less.  When fully cooked, the juices will run clear, and the internal temperature is 165° to 170°F.
A shredded rotisserie chicken is an okay substitute; you won't get quite as much flavor, but it's still a fine option.
Serrano peppers will add some heat to the sauce. We remove the stems and then slit the peppers in half to remove the seeds and ribs on the inside.  Consider wearing gloves to do this, or wash your hands and don't touch your eyes!  For more heat, leave the seeds in, or increase the peppers to 3.  For minimal heat, only use 1 pepper.  For no heat at all, omit the peppers.  
1 fresh jalapeno, stem and seeds removed, can be substituted for the serrano peppers.
The verde sauce and the chicken can be prepared several days in advance.
The cooked enchiladas will keep in the fridge for up to 1 week.  And though they can be frozen, the texture of the enchiladas will be compromised somewhat if frozen for up to 1 month. 

Nutrition

Calories: 670kcal | Carbohydrates: 49g | Protein: 78g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 212mg | Sodium: 625mg | Potassium: 1439mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1584IU | Vitamin C: 22mg | Calcium: 571mg | Iron: 5mg

Cilantro Lime Rice

by 12 Comments

Chipitole® is a fast-food chain in North America that specializes in Mexican cuisine.  This is very similar to their signature rice dish.

If you’re looking for the perfect side dish for Taco Tuesday, or your next Mexican-themed dinner party, or just a healthy dish to snack on, this is it!  You will be amazed at how simple this incredible side is to prepare at home.  And it comes together in a snap!

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

An overhead view of a large white bowl filled with Cilantro Lime Rice next to scallions and a bunch of cilantro, with a silver spoon in the bowl.

HOW TO MAKE CILANTRO LIME RICE

If you’re looking for a Chipotle Copy Cat Cilantro Lime recipe, we can only say…here it is! But, we actually think it’s even better!

This recipe really is foolproof and can be made in advance and just reheated before serving time!

And the rice is actually a lot of fun to prepare.

HOW TO MAKE PERFECTLY STEAMED RICE

Obviously, to make this dish be the best it can be, you need to prepare the rice perfectly.

There are many grains of rice, but we love going with Jasmine rice for this dish.

It’s slightly sticky and has a mild fragrance to it that is matched beautifully against the lime and cilantro. Basmati rice and even long-grain white rice will work well, too.

EXPERT TIP: We follow the 3 rinse process for preparing our rice. Simply add 1 cup of rice to a bowl and cover it with water. Swirl the rice around for a minute or so. This helps to remove starch. Use one hand to hold back the rice and use your other hand to pour the water out of the bowl and repeat this process two more times. The last time, allow the rice to sit in the water for 10 to 30 minutes, and then completely drain. Your rice is ready to start cooking!

3 stacked photos: Top is a hand swirling Jasmine rice in a bowl of water, middle shot is a hand holding back the rice as the water is poured from the bowl, and the bottom is the rice in a fine-mesh sieve over a bowl filled with the rice water.

Next, it’s time to cook the rice over medium heat in olive oil and half a cup of chopped onions.

This will dry the rice out and cook the onions down all at once.

Sauté for just about 5 minutes.

A silver saucepan filled with Jasmine rice and chopped onions being stirred by a slotted wooden spoon.

THE PERFECT TEXTURE

Preparing the rice in this manner will result in fluffy, yet slightly sticky rice.

We add the water (1½ cups) with a couple of bay leaves and bring it to a boil.

EXPERT TIP: Once the water has come to a boil, it’s important to lower the heat to very low and cover the pan with a tight-fitting lid. Let the rice steam for 18 minutes and then check the rice. It should be fully cooked by this point, but if not, place the lid back on and let it steam for another couple of minutes. Resist opening the lid too soon, as this will impede the steaming process. Once finished, simply remove the bay leaves and fluff with a fork.

An overhead view looking down into a silver pan filled with fluffy cooked Jasmine rice with a fork in it.

Transfer the cooked rice to a large bowl.

Add the chopped cilantro, chopped scallions (green onions), fresh lime juice, and salt.

Mix until fully combined. Taste and add more salt or lime, as desired.

Two hands pouring chopped cilantro and fresh lime juice into a bowl filled with cooked rice and chopped scallions.

WHAT GOES WITH CILANTRO LIME RICE?

This is such an amazing side dish because it goes with so many of our favorite Mexican or Tex-Mex entrees!

We love serving it alongside:

Tex-Mex Beef Tacos
Stuffed Chili Rellenos
Grilled Salmon with Poblano Compound Butter
Ancho Chile Cheese Enchiladas
Mahi-Mahi Tacos
Mama’s Classic Margaritas

A close-up view of a white bowl filled with Cilantro Lime Rice with a silver spoon in it.

CILANTRO LIME RICE FAQs

  • What is the best type of rice to use? We love going with Jasmine or Basmati rice, but you could also use a plain white long grain rice. Follow the same instructions and you’ll have good results. Jasmine and Basmati can be found in the rice section of most well-stocked supermarkets or online.
  • Can I use dried cilantro? Normally, we’d say dried herbs or okay to substitute for fresh. In some dishes, they even work better than fresh. But for this dish, we strongly suggest using fresh.
  • Do the scallions make the rice have a strong onion taste? No. Not at all. We only chop the white and green parts of two scallions. It deepens the flavor but isn’t overwhelming at all.
  • Can the dish be made in advance? Absolutely! The rice can be made up to 1 day in advance. Simply transfer the rice to a baking dish and cover with foil and then place in the oven preheated to 350°F for about 30 minutes.

Just before serving, we love to give another squirt of fresh lime over the top of the rice.

A hand squeezing a lime wedge over a white bowl filled with cilantro lime rice with a spoon in it, sitting next to fresh cilantro.

We think this rice is such the perfect side dish to your favorite Mexican and Tex-Mex dishes.

However, if you’re looking for traditional Mexican rice, our recipe is the real deal.

But in the meantime, you’ve just got to try out this Cilantro Lime Rice! It’s so refreshingly delicious!

A large spoon holding up a serving of Cilantro Lime Rice over a white bowl of the same.

Ready to make the best rice side dish 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!

An overhead view of a large white bowl filled with Cilantro Lime Rice next to scallions and a bunch of cilantro, with a silver spoon in the bowl.
Print Recipe
5 from 3 votes

Cilantro Lime Rice

If you love Cilantro Lime Rice at your favorite Mexican restaurant, then you're are going to really love this recipe! It's so fresh and simple to prepare!
Prep Time10 minutes
Cook Time23 minutes
Rice soaking25 minutes
Total Time58 minutes
Course: Side Dish
Cuisine: Mexican / TexMex
Servings: 4
Calories: 243kcal
Author: Kris Longwell

Equipment

  • Medium saucepan with a tight-fitting lid

Ingredients

  • 1 cup rice Jasmine, basmati, or long-grain white
  • 2 tablespoon olive oil divided
  • ½ cup onion chopped
  • 1½ cups water
  • 2 bay leaves
  • ½ cup cilantro fresh, chopped
  • 2 scallions aka green onions, chopped
  • 2 tablespoon lime juice fresh, plus additional limes for garnish
  • ¾ teaspoon Kosher salt

Instructions

  • Add the rice to a bowl and cover with tap water. Swirl the rice around with clean hands until the water is a murky white color. Use one hand to hold the rice back and carefully discard the water in the sink or another bowl. Repeat this process two more times, but the 3rd time, allow the rice to sit in the water 10 to 30 minutes. Drain rice through a fine-mesh sieve.
  • In a medium saucepan (with lid), heat 1 tablespoon of the oil over medium heat. Add the onion and soaked rice and cook for 5 minutes, stirring frequently.
  • Add the 1½ cups of water and bay leaves and bring to a boil. Cover and lower the heat to low. Allow rice to steam for 18 minutes.
  • Remove the bay leaves and fluff the rice with a fork. Transfer to a serving bowl.
  • Add the cilantro, scallions (green onions), lime juice, and salt. Mix together with two large spoons. Serve at once!

Video

Notes

We love using Jasmine rice for this dish, but long-grain white rice works well, too.  Jasmine and basmati rice can be found in the rice section of most well-stocked supermarkets or online. 
Be sure to stir the rice frequently when cooking with the onion as it will want to stick to the bottom of the pan.  
Resist peeking at the rice while it is steaming.  If after 18 minutes the rice isn't quite cooked, add 1 more tablespoon of water, cover, and cook for another 2 to 3 minutes.
The amount of cilantro and lime is a matter of taste.  Once everything is mixed together, take a taste test, and add more cilantro, lime, or salt, if desired.
Reheating is simple. Just add the rice to a baking dish, cover with foil, and bake in an oven preheated to 350°F for 30 minutes.  Can also keep warm in a low temp oven (200°F).  
The rice will keep in the fridge for up to 1 week and can be frozen for up to 1 month.  

Nutrition

Calories: 243kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 591mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

Pesto Pasta Salad with Potatoes and Green Beans

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This dish is truly a celebration of fresh and vibrant flavor.

This salad is amazing year-round, but we especially love to serve it when vegetables and herbs are at their peak. Making pesto from scratch is so easy and puts this over the top. And you’ll love that comes together so fast!

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

A white bowl of pesto pasta with potatoes and green beans.

HOW TO MAKE PESTO PASTA SALAD WITH POTATOES AND GREEN BEANS

You will be amazing at how quickly this salad comes together and it is wonderful served warm or at room temperature.

As mentioned, making the Easy Pesto Sauce is just that, easy, and really elevates this dish to culinary heights.

However, that being said…good-quality store-bought pesto works well in this dish, too. You can’t go wrong either way!

CHOOSING THE BEST VEGETABLES

There are plenty of potatoes to choose from for this dish. Small (or baby) red potatoes are great. Baby Yukon gold potatoes are wonderful, too.

Give them a good washing and then slice them to about ¼-inch thick.

EXPERT TIP:  We don’t peel the potatoes for several reasons.  One, the red color is pretty in the salad. Two, the skin is full of nutrients.  Three, it’s easier to leave them on.  And four…they are delicious with the skins on!

A hand holding a small red potato on a wooden cutting board while the other hand uses a knife to slice it, sitting next to a pile of sliced potatoes.

Fresh young green beans are perfect for this salad. Snip the ends before cooking them.

You can easily cut the beans in half, too, if the beans are too long. This gives them a better bite-size shape, which you may prefer.

EXPERT TIP: After you have dropped the vegetables into your pot of salt boiling water, they only will take about 8 minutes to become nice a soft. If you have a removable pasta pot with holes in it, then pull it out and let the veggies drain. Otherwise, simply remove the beans and spuds with a slotted spoon and keep that water boiling. The pasta will go in next!

One hand holding a fresh green bean on a cutting board while the other hand uses a large knife to cut it in half.

COOKING THE VEGETABLES AND PASTA

Transfer the cooked potatoes and beans to a large bowl and cover with foil to keep them warm. Cook the pasta to al dente according to the directions on the package.

Once the pasta is ready, drain and add to the vegetables.

EXPERT TIP: We love the look and the texture of fusilli pasta. However, any type of small pasta will work. You can go with penne, ziti, bow-tie, or elbow, just to name a few! Be sure to save about a cup of the pasta water to help loosen the salad once everything is combined.

Two hands with red oven mitt on dumping cooked pasta into a glass bowl filled with sliced potatoes and green beans.

Pour the amazing pesto sauce and Parmesan cheese all over the cooked pasta and veggies and gently stir.

This is such a bright, delicious,  and satisfying dish.

You will instantly smell the freshness of the pesto as it hits the warm pasta and vegetables. So good!

Two hands pouring a glass bowl of pesto sauce and another bowl of Parmesan cheese into a bowl of cooked fusili pasta.

GENTLY TOSS TO COMBINE

All you need to do now is to gently toss the salad until fully combined.

Give it a taste test at this point, if you feel it needs a little more salt, sprinkle some on and mix again.

EXPERT TIP: We like to add anywhere from ¼ to ½ cup of the pasta water to slightly thin the texture of the pesto dressing. Remember, the water is salted, so if you do add more salt, taste as you go as to not over-salt the salad.

A person holding two wooden spoons in a glass bowl filled with pasta salad with green beans.

PESTO PASTA SALAD WITH POTATOES AND GREEN BEANS IS THE PERFECT SIDE

This dish is absolutely amazing when served warm.

But, it is also addictively delicious when served at room temperature.

EXPERT TIP: If bringing to an outdoor BBQ, then we suggest keeping the salad in an air-tight container in the refrigerator until about an hour before serving. If traveling with the salad, keep it in cooler if possible.

A close up view of a large circular white serving bowl filled with pesto pasta salad with sliced potatoes and green beans.

The flavors in the salad just work so beautifully together.

Fresh and vibrant and ideal for a picnic, BBQ, or nice luncheon or shower.

It’s truly one of those dishes that is not only delicious in taste but beautiful in presentation, too.

A hand holding up a large spoon filled with pesto pasta salad with potatoes and green beans.

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

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

A white bowl of pesto pasta with potatoes and green beans.
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Pesto Pasta with Potatoes and Green Beans

This Pesto Pasta with Potatoes and Green Beans is truly a perfect side dish. It's great for brunch, lunch, or dinner. Fresh pesto makes all the difference, but this is even good with a good-quality store-purchased pesto. Make the pesto ahead of time, and then the dish comes together very quickly. Superb!
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Side Dish
Cuisine: Italian
Servings: 8 people
Calories: 366kcal
Author: Kris Longwell

Ingredients

  • 1 cup Pesto click for easy recipe
  • Kosher salt
  • 10 oz potatoes baby red, cut into slices about ¼-inch thick, about 2 cups
  • 10 oz green beans fresh, ends trimmed and cut in half
  • 1 lb pasta small
  • 1 tablespoon unsalted butter slightly softened
  • ¼ cup Parmesan cheese grated

Instructions

  • Make the pesto and set aside.
  • Bring a large pot of salted water to a rolling boil. Add the potatoes and green beans and cook until tender, about 8-9 minutes.
  • Using a large slotted spoon, or directly from pasta pan (with holes), transfer the potatoes and beans to a large serving bowl. Cover the bowl lightly with foil to keep the veggies warm.
  • Bring the water back to a rolling boil and add the pasta, stir well, and cook, stirring occasionally, until al dente, following package instructions.
  • Add the drained pasta to the bowl with the veggies. Scoop out and reserve about 1 cup of the pasta water. Add the pesto, Parmesan cheese, and butter to the pasta with vegetables. Stir and toss until the pasta and veggies are evenly coated with the sauce, adjusting the consistency with some of the cooking water if needed. Taste and add salt, if desired.
  • Serve warm or at room temperature.

Video

Notes

The homemade pesto can be made up to 1 week in advance.  Keep in an air-tight container in the refrigerator until ready to use.  Quality store-bought pesto works well in the recipe, too.
Baby gold potatoes work great in this recipe, too, or a combination of red, yellow, and even purple!
Our favorite type of pasta for this salad is fusilli, but any kind of small pasta will work, including penne, rigatoni, bow-tie, or elbow.
This is wonderful served warm or at room temperature.  If making ahead of time, toss the salad with about 1 tablespoon of olive oil and give it a good mixing before serving. 
The salad will keep in the refrigerator for up to 1 week.  We don't recommend freezing this salad.  

Nutrition

Calories: 366kcal | Carbohydrates: 47g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 346mg | Potassium: 201mg | Fiber: 3g | Sugar: 4g | Vitamin A: 938IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 1mg

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

Pappardelle Bolognese

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There are classic pasta dishes, and there are iconic pasta dishes. This recipe checks both of those boxes.

The sauce is stick-to-your-ribs delicious. Hearty, meaty, and so deeply satisfying. We layer the flavor with pancetta, fresh vegetables, 3 types of meat, red wine, San Marzano tomatoes, and our favorite Organic Beef Bone Broth from Pacific Foods (more on that soon).

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

A large patterned Italian pasta bowl filled with Pappardelle Bolognese and a small bowl of Parmesan cheese next to it.

HOW TO MAKE PAPPARDELLE BOLOGNESE

This dish, also called Pappardelle alla Bolognese, has been a favorite in our house for many, many years.

By the way, wondering about the bolognese pronunciation? Click here to hear in English, Italian, and even German!

Traditional bolognese sauce starts with a medley of sautéed vegetables including chopped onion, carrots, and celery.

We love using a trio of protein (beef, pork, and veal) and a classic mirepoix (onion, celery, carrots).

Right from the start, the smell is amazing.

EXPERT TIP: For an even deeper flavor profile, we start off by sautéing 4 oz. of cubed pancetta in a large saucepan or Dutch oven with 1 tablespoon of olive oil. Once the pancetta is nice and crispy and rendered a little fat, toss in the veggies and cook until soft, about 10 minutes. Next, add the ground beef, veal, and pork. Cook until no longer pink. We recommend using a large spoon to remove much of the rendered fat at this point. Don’t drain the mixture, because you want to leave some of the fat for added flavor.

2 side-by-side photos, 1st of a mirapoix being sautéed in a blue Dutch oven, the 2nd is the same mixture with ground meat added in.

QUALITY INGREDIENTS MAKE ALL THE DIFFERENCE FOR PAPPARDELLE BOLOGNESE

We’ve said it many times before, and we’ll say it again: Almost all recipes are only as good as the quality of the ingredients that you make them with.

That’s why we want the best for our Pappardelle Bolognese recipe. A good robust beef broth is essential to achieve the depth of flavor that we’re after.

Pacific Foods Organic Beef Bone Broth is thoughtfully crafted with organic beef bones and vegetables to create a savory bone broth full of naturally occurring collagen. It’s honestly so delicious, it’s wonderful to simply pour, heat, and sip in a bowl as is. It’s really that good.

A box of Pacific Food bone broth sitting in front of a blue Dutch oven with a measuring cup pouring the broth into the pot.

To achieve the best-ever bolognese sauce, you need to give it time to simmer on the stove for 1½ to 2 hours.

The addition of warm milk adds a luxuriousness to the sauce that is amazing.

You’ll then want the sauce to simmer another 30 minutes to get the milk fully absorbed.

A grey saucepan with warmed milk being poured from it into a blue Dutch oven filled with an Italian meat sauce.

The sauce gets even better as it sits.

Just wait until you try the sauce the following day.

Oh, the sauce. It’s all about the sauce.

A large blue Dutch oven sitting on a stovetop filled with meat bolognese sauce with a wooden spoon in it.

CHOOSING THE BEST PASTA FOR BOLOGNESE SAUCE

Obviously, we love going with a nice large pasta called pappardelle.

For thick sauces such as this, a larger, more robust pasta is ideal. Although to be completely honest, we’ve made this with penne, rigatoni, and angel hair, and still loved it.

EXPERT TIP: Pappardelle pasta can be found in the Italian/pasta section of many well-stocked markets nowadays. If you can’t find it, you can make your own by cooking lasagna noodles according to package directions, and then use a pizza cutter to cut slices from each noodle that is about ½-inch wide. Always be sure to boil the pasta in water that has been well salted.

Two hands holding two wooden spoons tossing pappardelle bolognese in a large silver skillet.

This Pappardelle Bolognese Ragu recipe is the real deal and is always such a huge hit when we serve it to guests.

The sauce can easily be prepared up to several days in advance and kept in an air-tight container in the refrigerator, or frozen for up to 1 month.

EXPERT TIP: If you’ve made the sauce ahead of time, simply bring it back to a gentle simmer while you get your pasta going. Just before serving, we start by adding a couple of hefty spoonfuls to a large skillet/saucepan that’s over medium heat. Stir in the pappardelle to coat and then adding the rest of the sauce, stirring until fully combined. If desired, loosen the sauce a little with pasta water.

A close-up view of a large Italian pasta bowl filled with homemade pappardelle bolognese.

PACIFIC FOODS ALWAYS DELIVERS

Let’s say it again: Going with high-quality ingredients takes this dish to amazing culinary heights…in your very own kitchen.

Pacific Foods uses time-honored recipes and just a few simple ingredients, showcasing each ingredient’s true flavor and inherent nutrition. There are no additives or preservatives in their food.

They like to say: “We’re out to Nourish Every Body.” And we couldn’t agree more. Some of our other favorite dishes that star Pacific Foods’ amazing array of products include our Gourmet Beef Stroganoff, Air-Fryer Cordon Bleu Loaf with Mushroom Sauce, and Chicken Tagine with Preserved Lemons and Olives.

A large Italian pasta bowl filled with Pappardelle Bolognese sauce sitting next to a carafe and 2 glasses of red wine, and a box of Pacific Foods beef broth.

If you are craving a spectacular Italian pasta dish that hits all the right notes, you need to look no further.

Grab all those amazing (yet straightforward) ingredients and whip this incredible Pappardelle Bolognese up.

This easily feeds 6 to 8 hungry people and we promise will not disappoint!

A view looking downward into an Italian pasta bowl filled with pappardelle bolognese pasta next to a couple stemless wine glasses filled with red wine.

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

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

A large patterned Italian pasta bowl filled with Pappardelle Bolognese and a small bowl of Parmesan cheese next to it.
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4.86 from 7 votes

Pappardelle Bolognese

Pappardelle Bolognese is a favorite at our house. Make the pasta, if you can, and cut into /2" strips to make the perfect pappardelle...or, boil lasagna noodles, and cut those...or, just use fettuccine...no matter what...with this Bolognese sauce, you can't go wrong.
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Italian
Cuisine: Italian
Servings: 8 people
Calories: 553kcal
Author: Kris Longwell

Equipment

  • Large Dutch oven, or pot.

Ingredients

  • 2 tablespoon extra-virgin olive oil
  • 3 oz pancetta chopped
  • 1½ cups onion chopped
  • 3 celery stalks chopped
  • 3 large carrots peeled, chopped (a food processor works well)
  • 12 oz ground beef 85% lean is nice
  • 6 oz ground pork
  • 6 oz ground veal
  • ¾ cup dry red wine
  • 3 cups Pacific Foods Organic Beef Bone Broth divided (2 ½ cups and then a ½ cup)
  • 1 28 oz can whole tomatoes preferably San Marzano, drained
  • 3 tablespoon tomato paste
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup whole milk
  • 1 lb pappardelle
  • Finely grated Parmesan cheese for serving

Instructions

  • Heat the oil in a large pot (preferably a Dutch oven) over medium-high heat. Sauté pancetta for 5 minutes.
  • Add the onions, celery, and carrots. Cook until soft, about another 10 minutes.
  • Add beef, pork, and veal and sauté, breaking it up, until browned, about 15 minutes.
  • At this point, if you feel you have too much fat that has rendered, tilt the pot and use a large spoon to collect the fat that has pooled at the end of the pot. Remove all grease except for about 1 tbsp.
  • Add wine; boil for 1 minute, deglazing the pan (scraping the brown bits from the bottom of the pan).
  • Add 2½ cups of the broth and the tomato paste; stir. Use your hands to squeeze and gently break the whole tomatoes into the sauce. Reduce heat and gently simmer, stirring occasionally, 1½ hours. Season with salt (2 tsp) and black pepper (1 tsp).
  • Warm the milk in a small saucepan and then gradually add to the sauce.
  • Simmer the sauce for another 30 minutes, stirring occasionally, until thickened and milk has completely been absorbed. Add more broth if the sauce is too thick. Taste and add more salt, if necessary.
  • Meanwhile, cook pasta in liberally salted, boiling water until al denté. Follow packaging instructions. Reserve ½ cup of the pasta liquid. Drain pasta.
  • Transfer 2 large spoonsful of the sauce to a large skillet over medium-high heat. Add pasta and toss until coated. Add in remaining sauce and a few tablespoons of the reserved pasta water until pasta is fully coated and the consistency is right.
  • Serve at once with Parmesan cheese on the side.

Video

Notes

Cubed pancetta can be found in many well-stocked supermarkets, often in the deli section.  You can also use sliced pancetta or prosciutto, roughly chopped. 
We like using beef, veal, and pork for this sauce.  However, you can use a combination of just beef and pork, or beef and veal.  Just make sure the amount you are using totals 24 oz (1 ½ lbs). 
The sauce can be made up to several days in advance.  Actually, it gets even better after it has time to meld even further in an air-tight container in the fridge.  The sauce freezes for 1 to 2 months.
If you can't find pappardelle, you can boil lasagna noodles and then use a pizza cutter to cut strips that are about ½-inch in width. Or, just go with a nice spaghetti, linguine, or other long pasta.

Nutrition

Calories: 553kcal | Carbohydrates: 49g | Protein: 26g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 121mg | Sodium: 222mg | Potassium: 634mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4693IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 3mg

Homemade Steak Sauce

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To be completely honest, we’re not big fans of bottled steak sauce. Nothing personal, just not big fans. But when you make it from scratch…holy smokes is it a game-changer.

In our books, there’s nothing much better than a perfectly prepared steak.  For instance, we love our Cowboy Ribeye or our Filet Mignon, but even with those, we serve them with homemade sauce (Chimichurri and Bordelaise, respectively). It’s time for a homemade steak sauce that rivals the best sauces in great steakhouses everywhere. 

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

A small spoon drizzling homemade steak sauce down the top and center of a grilled steak on a white plate next to roasted potatoes.

HOW TO MAKE HOMEMADE STEAK SAUCE

A delicious steak sauce is actually quite simple to prepare, but the end result is bold and truly something special.

The entire sauce only takes about 15 minutes to prepare.

So good and a wonderful side to your favorite grilled steaks, and even seafood and vegetables!

THE INGREDIENTS YOU WILL NEED

To make steak sauce from scratch, here’s what you’ll need:

  • Unsalted butter
  • Onion, chopped
  • Garlic, minced
  • Tomato paste
  • Dijon mustard
  • Worcestershire sauce
  • Bourbon
  • Apple cider vinegar
  • Soy sauce
  • Lemon juice
  • Fresh rosemary

The makings for the best steak sauce in town.

The ingredients for steak sauce including bowls of tomato paste, mustard, vinegar and bottles of soy sauce and Worcestershire

After simmering the onion and garlic in the butter, it’s time to bring it all together.

Just a short simmer of 5 minutes is all that’s needed.

EXPERT TIP: Be sure to strain the mixture through a sieve into a medium-sized bowl. Then end-result should be smooth and silky. We use a wooden spoon to help press that sauce through the mesh.

A medium-sized silver saucepan filled with homemade steak sauce with a wooden spoon in it.

HOMEMADE STEAK SAUCE MAKES A GREAT GIFT

This recipe can easily be doubled, tripled, or even quadrupled. Divide it amongst small bottles, label, and give it as a great gift.

The sauce will keep in the refrigerator for up to 2 weeks and freezes beautifully for up to 2 months.

There’s nothing much better than a perfectly prepared steak, either at home or at the greatest steakhouses around the U.S. and beyond.

A small white bowl filled with homemade steakhouse with a small spoon lifting some out of the dish.

Ready to make the best homemade steak sauce this side of Kansas City? Go for it!

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

A small spoon drizzling homemade steak sauce down the top and center of a grilled steak on a white plate next to roasted potatoes.
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5 from 1 vote

Homemade Steak Sauce

This Homemade Steak Sauce will make you never look at the bottled stuff again. Robust and deeply flavorful and an amazing addition to a perfectly prepared steak. And it comes together in less than 20 minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Condiment
Cuisine: American
Servings: 6
Calories: 111kcal
Author: Kris Longwell

Ingredients

  • 4 tablespoon unsalted butter
  • ½ cup onion chopped
  • 2 cloves garlic minced
  • 3 tablespoon tomato paste
  • 2 tablespoon Dijon mustard
  • ¼ cup Worcestershire sauce
  • 2 tablespoon Bourbon optional
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon soy sauce
  • 2 tablespoon lemon juice fresh
  • 2 sprigs rosemary fresh

Instructions

  • Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes.
    4 tablespoon unsalted butter, ½ cup onion, 2 cloves garlic
  • Add the tomato paste, Dijon, Worcestershire sauce, Bourbon, vinegar, soy sauce, and lemon juice. Stir until completely combined.
    3 tablespoon tomato paste, 2 tablespoon Dijon mustard, ¼ cup Worcestershire sauce, 2 tablespoon Bourbon, 2 tablespoon apple cider vinegar, 2 tablespoon soy sauce, 2 tablespoon lemon juice
  • Add the fresh rosemary and simmer for 5 minutes.
    2 sprigs rosemary
  • Remove from heat and strain through a fine-mesh sieve into a small bowl. Press the back of a wooden spoon or spatula onto the mixture to help the liquid completely pass through, leaving behind the solids.
  • Serve at once, or transfer to an air-tight container with lid and store in the refrigerator for up to 2 weeks.

Video

Notes

This recipe can easily be doubled, tripled, or quadrupled to serve more people.  The quantities for this recipe will serve 4 to 6 people for one meal.
The alcohol in the Bourbon will cook out by about 99%.  If you prefer no alcohol at all, simply omit the Bourbon in the recipe. 
The steak sauce keeps in the fridge for up to 2 weeks and freezes for up to 2 months. 

Nutrition

Calories: 111kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 570mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 368IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg

BLT Pizza with Pesto

by 2 Comments

We love pizza. We love a good BLT. It’s no wonder then that we are madly in love with this culinary creation.

Using quick and easy homemade pesto sauce on this pizza is really spectacular. The semolina pizza dough is easy to prepare and it, along with the pesto, can be made in advance. All the other flavors come together to make this just about the best pizza we’ve ever made or devoured.

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

A overhead view of a BLT pizza cut into squares on a wooden cutting board with a small bowl of red pepper flakes and a bowl of Parmesan cheese nearby.

HOW TO MAKE A BLT PIZZA

As mentioned, this pizza is not difficult to prepare at all.

You can easily make the pesto sauce up to 1 week in advance and the dough can be made ahead of time, too.

Assembly is a snap and fun to prepare, as well.

SEMOLINA DOUGH IS PERFECT FOR THIS PIZZA

Before we go any further, let’s talk about our homemade semolina dough.

Of course, you can use store-bought pizza dough, but if you follow our recipe, you’ll see how easy it is, and truly is what helps make this BLT pizza so amazing.

We like a little thickness to our crust for a BLT Pizza, but you can certainly use only half of the dough to make a thin crust.

A ball of semolina pizza dough sitting on parchments paper next to another dough ball.

The homemade easy pesto sauce matches so perfectly against the salty pancetta and tomatoes.

We make a big batch and put it on sandwiches, pasta, and salads!

Homemade pesto is the best!

A small white bowl with fresh pesto sauce in it.

LAYERS OF FLAVOR

As we all know, the ‘B’ of a BLT is, of course, bacon.

For this BLT pizza, we’re going with cubed pancetta, which is Italian cured pork, similar to bacon.

Sautéeing chopped green onions in the rendered pancetta fat adds an amazing depth of flavor for the pizza.

2 side by side images with the one on the left being pancetta cooking in a large silver skillet and the right being chopped green onions cooking in the same skillet.

Now, it’s time to build the pizza on your pizza paddle (or the back of a baking sheet or large cutting board).

Slather on a nice layer of the pesto sauce all over the stretched dough. Next a layer of sliced tomatoes, pancetta, sautéed green onions, and finally the cheese.

EXPERT TIP: Don’t worry about getting a perfectly round crust. For this pizza, give it more of an artisan feel and let it be a little misshapen. Press the edge of the dough with your fingers to give a little extra ‘weight’ to the crust edges.

At this point, you’ll need to make sure your oven is as hot as it can get, and place your pizza stone in there if you have one.

4 shots: 1st, two hands forming a pizza dough on a floured counter, 2nd: a hand using a spoon to spread pesto sauce on the dough, 3rd: a hand layering sliced cherry tomatoes on the pizza, and the 4th: a hand sprinkling white cheese on the pizza.

You can really go with any kind of chopped tomatoes, but we love cherry or grape tomatoes.

If you can find them, seek out yellow and purple tomatoes along with red to give the BLT pizza a beautiful presentation.

Bake the pizza at 550°F for only about 8 minutes. Keep an eye on the pizza to make sure it doesn’t burn on top!

Once the pizza is bubbling hot, remove from the oven and top with the arugula that you’ve dressed with a little extra-virgin olive oil, red wine vinegar, salt, and pepper.

Two stacked images with the top being a freshly baked BLT pizza on a wooden cutting board and the bottom is the same pizza with a hand sprinkling arugula on top.

BLT PIZZA IS A FLAVOR EXPLOSION

All the components of this pizza truly work amazingly well together.

Not one ingredient overpowers the other and they all are satisfyingly delicious.

EXPERT TIP: As with all pizza toppings, this pizza can be adapted to suit your tastes or what you have on hand. Bacon can be substituted for the pancetta, and any type of chopped tomato will work, as will any type of lettuce on top. The pesto is key to what makes this pizza so amazing, so we don’t recommend changing that element.

An overhead view of a BLT that has not been sliced and is next to a red checkered napkin.

OTHER PIZZA RECIPES TO TRY

This BLT pizza is, hands down, one of our all-time favorite pizzas, but some of our other favorites include:

But, in the meantime, you’ve just got to make this amazing BLT Pizza with Pesto Sauce!

A close up view of a BLT pizza cut into squares next to a red checkered napkin.

This is such a crowd-pleasing pizza.

Every time we serve it we are amazed at how fast it gets devoured.

Make this pizza, and you’ll see what we mean.

A hand holding a square piece of a BLT Pizza with a bite taken out.

Ready to make one of the best pizzas on the planet? Go for it!

And when you do, be sure to tag @howtofeedaloon and hashtag #howtofeedaloon!

A hand holding a square piece of a BLT Pizza with a bite taken out.
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5 from 2 votes

BLT Pizza with Pesto Sauce

This BLT Pizza with Pesto, Pancetta, Tomato & Arugula is an amazing BLT pizza. The homemade pesto puts this pizza over the top. Well, that, and the homemade crust and the other incredible components of this amazing pizza!
Prep Time15 minutes
Cook Time15 minutes
Dough1 hour 30 minutes
Total Time2 hours
Course: Pizza
Cuisine: Pizza
Servings: 4 people
Calories: 275kcal
Author: Kris Longwell

Equipment

  • Pizza stone, pizza oven, grill, or regular oven.

Ingredients

  • 1 semolina pizza dough click for the full recipe or use store-bought
  • Semolina or cornmeal (for dusting)
  • 4 oz pancetta cut into cubes (can also use 3 slices of bacon, roughly chopped).
  • 1 cup scallions roughly chopped
  • ½ cup classic pesto sauce click for full recipe
  • 1 cup tomatoes sliced, grape, cherry, or Roma - sliced or roughly chopped
  • 4 oz Fontina cheese shredded
  • 1 tablespoon olive oil
  • 2 teaspoon red wine vinegar
  • Pinch Kosher salt
  • cups baby arugula

Instructions

  • Place your pizza stone in the oven and preheat to 550°F. Allow the pizza stone to heat for 30 minutes.
  • Prepare pizza dough (unless using store-bought).
  • Prepare the easy pesto sauce.
  • On a lightly floured surface, stretch pizza dough to medium thickness.
  • Sprinkle your pizza paddle (or the back of a baking sheet) with a little semolina or cornmeal.
  • In a large skillet, cook the pancetta (or bacon) over medium heat until crisp. Drain on paper towels, reserving 1 tablespoon of the drippings in the skillet.
  • Cook scallion in the same skillet with rendered grease until tender, about 3 - 4 minutes. Use a slotted spoon to remove from pan and set aside.
  • Spread pesto over dough. Top with tomato pieces, pancetta, and scallions. Sprinkle with cheese. Brush olive oil over the edge of the pizza.
  • Carefully transfer the pizza to the pizza stone and bake 8 minutes, or until crust is golden and cheese is bubbly.
  • Meanwhile, in a medium bowl, whisk together the oil, vinegar, pepper, and arugula, toss to coat.
  • Top baked pizza with arugula mixture just before serving.

Video

Notes

We love using our homemade semolina pizza dough for this pizza, but pizza dough purchased from your local pizza shop or a restaurant is a great option, too.  We don't recommend pizza dough in a tube, however.
The pizza dough and pesto sauce can be made up to several days in advance.  Keep covered and in the fridge until ready to use.
Turn your oven on as high as it will go.  Place your pizza stone in the oven and let it heat for 30 minutes before transferring the pizza to it.
If you don't have a pizza paddle, you can use the back of a baking sheet or a large cutting board liberally sprinkled with semolina or cornmeal.  Give the pizza a shake every now and then to keep it loose on the surface, which will make transferring to the hot pizza stone easier.  
Bacon is a fine substitute for cubed pancetta. 
This pizza is best served right from the oven, although, leftovers (if there are any) are still pretty delicious the next day. 

Nutrition

Calories: 275kcal | Carbohydrates: 4g | Protein: 12g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 421mg | Potassium: 232mg | Fiber: 1g | Sugar: 2g | Vitamin A: 818IU | Vitamin C: 10mg | Calcium: 178mg | Iron: 1mg

POST UPDATE: This post was originally published in February 2017, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in June 2020!