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Lemon Roast Chicken

September 13, 2020 by Kris Longwell 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.

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.

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.

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.

Step 4: Bake for another 20 minutes until nicely browned.

Lemon roast chicken resting on an oval platter topped with slices of roasted lemons.

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.

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

Cook Time2 30

Total Time2 45

Course: Entree

Cuisine: American / French

Servings: 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

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

September 10, 2020 by Kris Longwell 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!

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!

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.

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.

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!

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?

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

Cook Time20

Homemade Biscuits1

Total Time1 40

Course: Breakfast

Cuisine: Breakfast

Servings: 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

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

September 8, 2020 by Kris Longwell 7 Comments

Packed with savory ground pork, pure maple syrup, and a fragrant blend of fresh herbs and spices, these homemade Maple Sausage Patties deliver the ultimate balance of sweet and savory flavor in every bite. Easy to whip up and endlessly delicious, they are also the star ingredient that takes our Best-Ever Breakfast Sandwich to a whole new level!

A close-up view of two homemade maple sausage patties on a white dinner plate next to a pile of scrambled eggs.

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🌿 The Ingredients

A simple combination of quality meat, natural sweetness, and aromatic herbs and spices comes together effortlessly to create an unforgettable depth of flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for maple sausage patties on a grey wooden background including ground pork, maple syrup, breadcrumbs, red pepper flakes, herbs, and seasonings.

📝 Ingredient Notes and Substitutions

Ground Pork: An 80/20 mix keeps the patties juicy. Sub: Ground turkey, chicken, or beef (add 1 tablespoon olive oil if using lean meat).
Pure Maple Syrup: Stick to 100% pure syrup for authentic sweetness—skip the artificial pancake syrup. Sub: Honey or dark brown sugar.
Fresh Herbs (Sage, Thyme, Rosemary): Fresh herbs deliver bright, bold flavor. Sub: Dried herbs (use ⅓ the amount).
Breadcrumbs: Binds the patties and locks in moisture. Sub: Panko, gluten-free crumbs, or almond flour/pork rinds for keto.
Red Pepper Flakes: Adds a subtle hint of warmth to balance the sweet syrup. Sub: Pinch of cayenne, or omit for mild sausage.
Ground Nutmeg: Provides a subtle, cozy warm-spice note. Sub: Ground allspice.
Salt & Black Pepper: Essential for bringing out all the savory flavors. Kosher salt works best.

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

📌 Tips and Tricks for Perfect Sausage Patties

Don’t Overmix the Meat: Mix the ingredients together gently until just combined. Overworking ground pork can make the sausage dense and tough instead of tender.
Chill the Mixture: Let the sausage mix rest in the fridge for 15–30 minutes before shaping. This allows the fresh herbs to infuse the meat and makes the mixture much easier to form into patties.
Make a Dimple in the Center: Press a slight indentation into the middle of each patty with your thumb before cooking. Sausage patties shrink and puff up in the center as they cook; this keeps them flat and evenly cooked!
Fry a Test Patty: Cook a tiny pinch of the sausage mixture in a skillet first to taste-test. This lets you adjust the salt, herbs, or maple syrup before shaping the entire batch.
Watch the Pan Temperature: Cook over medium (not high) heat. Because of the sugars in the maple syrup, high heat can cause the outside of the patties to burn before the pork is cooked through.
Freeze for Easy Meal Prep: Flash-freeze uncooked patties on a parchment-lined baking sheet for 1 hour, then transfer them to a freezer-safe bag. Cook them straight from frozen whenever you need a quick breakfast or want to assemble your Best-Ever Breakfast Sandwich on a busy morning!

👩🏼‍🍳 How To Make Breakfast Sausage

A large glass bowl filled with salt, breadcrumbs, red pepper flakes, sage, rosemary, and thyme.

Step 1: In a large bowl, combine the breadcrumbs, sage, rosemary, thyme, red pepper flakes, nutmeg, salt, and pepper.

A person pouring pure maple syrup from a small glass jar into a glass bowl filled with ground pork mixed with fresh herbs.

Step 2: Fold in the pork and then add the maple syrup. Mix until just combined. Cover and chill for 30 minutes.

A person using a metal ring to form an uncooked maple sausage patty on a wooden cutting board.

Step 3: Form the sausage into ½-inch thick patties.

Four maple sausage patties being cooked and seared in a large non-stick skillet.

Step 4: Cook them in a skillet over medium heat for about 5 minutes or until cooked through, flipping as needed.

🙋🏽‍♂️ Frequently Asked Questions

Can I make these Maple Sausage Patties ahead of time or freeze them?

Yes, they are great for meal prep! You can shape the raw patties and store them in the fridge for up to 2 days, or flash-freeze them on a parchment-lined tray before transferring to a freezer bag for up to 3 months. Cook them straight from frozen over medium heat—just add a few extra minutes to the cooking time.

How do I prevent Maple Sausage Patties from burning in the pan?

Keep your skillet at a steady medium heat rather than medium-high or high. Because of the natural sugars in the syrup, high heat will cause the exterior to caramelize and burn before the meat is fully cooked through in the center.

Can I use ground turkey or chicken to make these Maple Sausage Patties?

Absolutely! Lean ground turkey or chicken makes a fantastic lighter alternative. To make sure they stay juicy, add a tablespoon of olive oil or melted butter to the meat mixture to compensate for the lower fat content.

A straight-on view of a best-ever breakfast sandwich consisting of a maple sausage patty topped with melted cheddar cheese and a folded sheet of scrambled egg between a buttered biscuit.

🥞 More Classic Breakfast Recipes

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 six maple sausage patties being cooked on a large black non-stick skillet.

Print Recipe

5 from 1 vote

Maple Sausage Patties

These Maple Sausage Patties are the bomb. The sage and the maple blend so beautifully, and the flavor is incredible. Awesome on a homemade egg-and-sausage breakfast sandwich!

Prep Time10

Cook Time20

Chill time30

Total Time1

Course: Breakfast

Cuisine: American, American Southern

Servings: people

Calories: 251kcal

Author: Kris Longwell

Equipment

Non-stick skillet/saucepan

Ingredients

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

Instructions

In a large bowl, stir together the breadcrumbs, sage, rosemary, thyme, red pepper flakes, nutmeg, salt, and pepper.
2 tablespoon breadcrumbs, 1 tablespoon sage, 1 tablespoon rosemary, 1 tablespoon thyme, ¼ teaspoon red pepper flakes, 1 tablespoon Kosher salt, ½ teaspoon black pepper, ¼ teaspoon nutmeg
Add the ground pork and maple syrup, 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.
1½ lb ground pork, 2 tablespoon pure maple syrup
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

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

If using dried herbs, then use 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

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

September 4, 2020 by Kris Longwell 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.

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.

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.

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.

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.

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.

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

Cook Time20

Total Time40

Course: Appetizer

Cuisine: Tex-Mex, Mexican

Servings: 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

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

August 30, 2020 by Kris Longwell 13 Comments

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

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

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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

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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

Cook Time4

Total Time4 20

Course: Entree

Cuisine: American

Servings:

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

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

August 28, 2020 by Kris Longwell 5 Comments

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.

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.

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.

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.

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.

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.

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

Cook Time30

Cool time1

Total Time1 45

Course: Dessert

Cuisine: Dessert

Servings: 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

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

August 26, 2020 by Kris Longwell 2 Comments

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!

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!

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!

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!

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.

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.

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!

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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No ratings yet

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

Cook Time10

Total Time32

Course: Lunch / Dinner, Sandwich

Cuisine: American, Seafood

Servings: 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:

In a large stockpot, fill about ¾ quarters of the pot with salted water and bring to a rolling boil.
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.
Remove the meat from the lobster and roughly chop. Transfer to a bowl and chill 15 minutes.

Nutrition

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!

Homemade Pasta Primavera

August 23, 2020 by Kris Longwell 7 Comments

This Homemade Pasta Primavera brings together tender broccoli, asparagus, zucchini, peas, and mushrooms tossed with fusilli in a creamy Parmesan sauce. A bright topping of sautéed cherry tomatoes, garlic, and fresh basil adds a fresh, flavorful finish.

An overhead view of pasta primavera in a large stainless steel skillet top with sautéed tomatoes and grated Parmesan cheese.

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🥦 The Ingredients

Fresh, comforting, and full of variety, this dish balances creamy richness with a bright, garden-inspired finish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Homemade Pasta Primavera on a grey wooden background including pasta, broccoli, mushrooms, asparagus, zucchini, cherry tomatoes, peas, garlic, cream, Parmesan, pine nuts, and seasonings.

📝 Ingredient Notes and Substitutions

Pasta: Fusilli’s twists hold the creamy sauce well; penne, rotini, or farfalle also work.
Vegetables: Use fresh or frozen vegetables, and swap in seasonal favorites such as green beans, bell peppers, or spinach.
Heavy cream: For a lighter sauce, use half-and-half, though it may be less rich.
Parmesan: Freshly grated Parmesan melts smoothly; Pecorino Romano can add a sharper, saltier flavor.
Butter and olive oil: Butter adds richness, while olive oil brings a fruity note. Use extra olive oil in place of butter if preferred.
Cherry tomatoes and basil: Keep these for a fresh, fragrant topping, or substitute chopped tomatoes and another tender herb such as parsley.

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

📌 Tips and Tricks for Perfect Primavera

Prep everything first: Chop the vegetables, grate the Parmesan, and measure the sauce ingredients before you start cooking.
Blanch vegetables briefly: Cook the broccoli and asparagus until just tender, then plunge them into ice water to preserve their color and texture.
Cook pasta al dente: It will continue to soften slightly when tossed with the warm sauce.
Reserve pasta water: Save a cup before draining; add a splash to loosen the sauce if it becomes too thick.
Avoid overcooking the vegetables: Add them to the mushroom pan only long enough to heat through and become tender-crisp.
Lower the heat before adding dairy: Stir in the cream, butter, and Parmesan gently to help the sauce stay smooth.
Season in stages: Taste the vegetables, sauce, and finished pasta, adjusting salt and pepper as needed.
Make the tomato topping just before serving: This keeps the tomatoes fresh and the basil fragrant.

👩🏼‍🍳 How to Make Homemade Pasta Primavera

A person using a slotted spoon to remove fresh broccoli florets and asparagus spears from a pot of boiling water.

Step 1: Add the broccoli and asparagus to salted boiling water and cook for 3 minutes. Remove with a slotted spoon and place in ice water.

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

Step 2: Cook the pasta in the same boiling water. Drain and toss with a little olive oil in a large bowl. Set aside.

A person using a wooden spatula to stir quartered baby Bella mushrooms that are being sautéed in a large stainless steel skillet.

Step 3: Heat the oil over medium heat in a large skillet. Sauté the garlic and mushrooms until soft.

A person using a wooden spoon to stir cooked broccoli, asparagus, zucchini, and mushrooms in a large stainless steel skillet on a gas stove.

Step 4: Remove the broccoli and asparagus from the ice water and add to the skillet along with the zucchini. Cook, stirring often, for 4-5 minutes.

A person pouring heavy cream from a small glass milk jug into a skillet filled with cooked pasta and sautéed vegetables.

Step 5: Stir in the pasta, cream, Parmesan chese, butter, salt, and pepper.

A close-up view of halved cherry tomatoes that are being sautéed in a skillet along with olive oil, garlic, and fresh basil.

Step 6: In a separate smaller skillet, heat the oil over medium heat, and add the garlic, halved cherry tomatoes, basil, salt, and pepper. Sauté for a few minutes, until soft.

A person transferring sautéed cherry tomatoes with basil and garlic onto a skillet filled with freshly prepared pasta primavera.

Step 7: Transfer the sautéed cherry tomato mixture over the pasta.

A person using a microplane to grate a block of Parmesan cheese over a skillet filled with homemade pasta primavera.

Step 8: Serve at once and garnish with grated Parmesan cheese.

🍽️ How to Serve

Spoon the creamy pasta and vegetables into bowls or onto plates.
Top each serving with the warm cherry tomato and basil mixture.
Finish with extra grated Parmesan and freshly ground black pepper, if desired.
Serve with garlic bread or crusty bread to soak up the sauce.
Pair with a simple green salad for a fresh, balanced meal.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Pasta Primavera ahead of time?

For the best texture, prepare the components ahead, then combine and warm them just before serving.

How should I store Pasta Primavera leftovers?

Keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream, milk, or water.

Can I use different vegetables in Pasta Primavera?

Yes. Swap in vegetables you enjoy or have on hand, adjusting cooking times so they stay tender and colorful.

A straight-on view of a black dinner plate filled with a serving of homemade pasta primavera topped with sautéed cherry tomatoes, fresh basil, and grated Parmesan cheese.

🇮🇹 More Seasonal Italian Recipes

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.

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5 from 2 votes

Homemade 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

Cook Time20

Total Time40

Course: Italian

Cuisine: Italian

Servings: 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.
1 cup broccoli florets, 1 cup asparagus, 1 lb pasta
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.
7 tablespoon olive oil, 5 cloves garlic, 8 oz mushrooms
Drain the broccoli and asparagus and add them to the saucepan with the mushrooms. Add in the zucchini and peas and cook until soft, about 4 to 5 minutes.
1 small zucchini, ½ cup sweet peas
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.
1 cup heavy cream, ⅔ cup Parmesan cheese, 2 tablespoon unsalted butter, 1½ teaspoon Kosher salt, ¾ teaspoon black pepper
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. Sauté until the tomatoes are wilting and just starting to break down.
1 cup grape tomatoes, 2 tablespoon basil
Pour the tomato mixture over the top of the pasta and garnish with toasted pine nuts and grated Parmesan cheese. Serve at once.
½ cup pine nuts

Video

Notes

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

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 fettuccine is also a great choice, 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

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

August 20, 2020 by Kris Longwell Leave a Comment

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.

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.

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.

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!

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!

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!

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!

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!

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

Cook Time16

Total Time31

Course: Lunch / Dinner

Cuisine: American

Servings:

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

Best Chicken Fried Rice

August 16, 2020 by Kris Longwell 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.

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.

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.

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.

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.

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.

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!

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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

Cook Time15

Total Time30

Course: Entree

Cuisine: Chinese

Servings:

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

Easy Chimichurri Sauce

August 11, 2020 by Kris Longwell 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.

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.

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.

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.

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.

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.

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

Total Time10

Course: Condiment

Cuisine: Argentina

Servings:

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

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

August 9, 2020 by Kris Longwell Leave a Comment

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!

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.

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.

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.

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.

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.

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?

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.

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

Cook Time12

Marinating Time8

Total Time8 27

Course: Sandwich

Cuisine: American

Servings: 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

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

August 7, 2020 by Kris Longwell 6 Comments

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

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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

Cook Time30

Chill time3

Total Time3 45

Course: Dessert

Cuisine: American

Servings: 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

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

August 4, 2020 by Kris Longwell 5 Comments

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!

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.

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.

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.

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.

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.

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!

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.

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!

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.

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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

Cook Time55

Chill time for dough and salt time for tomatoes30

Total Time1 40

Course: Appetizer or Side Dish

Cuisine: American / French

Servings:

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

Baja Fish Tacos

August 2, 2020 by Kris Longwell 16 Comments

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.

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.

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-alcoholic beer can be used, too.

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 pollock. Be sure to cut the fish into 1-inch, bite-sized pieces before adding it to the prepared batter.

Now, it’s time to fry the fish quickly.

You can use a deep fryer or a sturdy skillet (i.e., a cast-iron skillet) or pot 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. If 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.

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 on a 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.

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!

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!

The Loon says that this is his favorite taco of all time.

With just one bite, you very well may have the exact same reaction.

They really are that delicious. Want a bite?

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

Cook Time20

Chill time for Baja Sauce1

Total Time35

Course: Lunch / Dinner

Cuisine: CalMex, Mexican

Servings: 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.
½ cup plain yogurt, ½ cup mayonnaise, ½ teaspoon cumin, ½ teaspoon dill, ½ teaspoon Cayenne pepper, 1 tablespoon lime juice, ¼ teaspoon salt
Heat a deep-fryer, or 1 to 2 inches of oil in a 10-inch heavy pot (2 to 3 inches deep). Bring the temperature to 365°F.
vegetable oil
Meanwhile, use a pair of tongs to slightly char the tortillas over a gas flame. Then wrap them in foil and keep them warm in the oven at 250°F. If you don't have a gas flame, just wrap them in foil and warm them in the oven.
12 corn tortillas
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.
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
Gently stir fish into the batter to coat.
1 lb cod fillet
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 taste.
2 cups cabbage, 1 avocado, Fresh pico de gallo, Lime wedges, hot sauce

Video

Notes

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

The Baja sauce can be made up to 2 days in advance and kept in an airtight container in the fridge.

We use an amber beer, but you can go with whatever your favorite is. 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, 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

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

July 30, 2020 by Kris Longwell 4 Comments

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!

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.

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.

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!

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!

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!

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 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!

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

Cook Time10

Beer Cheese Sauce Prep15

Total Time45

Course: BBQ

Cuisine: American / German

Servings:

Calories: 410kcal

Author: Kris Longwell

Equipment

Gas or charcoal grill

Ingredients

Make-Ahead

2 cups beer cheese sauce click link for easy recipe

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

Beer Cheese Sauce

July 28, 2020 by Kris Longwell 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!

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.

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.

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.

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.

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.

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!

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.

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5 from 1 vote

Beer Cheese Sauce

This Beer Cheese Sauce

Prep Time5

Cook Time10

Total Time15

Course: Condiment

Cuisine: American / German

Servings:

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

Instant Pot Italian Short Ribs

July 26, 2020 by Kris Longwell 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!

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.

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.

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!

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.

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.

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!

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?

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

Cook Time1

Total Time1 15

Course: Entree

Cuisine: American / Italian

Servings:

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

Stuffed Tomatoes

July 24, 2020 by Kris Longwell 6 Comments

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.

[feast_advanced_jump_to]

🍅 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.

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.

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.

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.

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.

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.

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

Cook Time15

Total Time30

Course: Side

Cuisine: American, Vegetarian

Servings: 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

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

July 21, 2020 by Kris Longwell 7 Comments

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!

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.

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.

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.

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.

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.

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!

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!

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.

Print Recipe

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

Cook Time15

Chill and churn time2

Total Time2 30

Course: Dessert

Cuisine: American

Servings:

Calories: 245kcal

Author: Kris Longwell

Equipment

Food processor, or blender
Ice cream maker

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

Coq Au Vin

July 16, 2020 by Kris Longwell 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!

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.

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.

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.

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.

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.

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.

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!

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.

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.

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.

Print Recipe

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

Cook Time4

Resting time8

Total Time12 45

Course: Entree

Cuisine: French

Servings:

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

Caprese Pasta Salad

July 14, 2020 by Kris Longwell 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!

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.

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!

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.

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.

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:

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!

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

Cook Time10

Total Time25

Course: Side Dish

Cuisine: American / Italian

Servings:

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

Delmonico Pork Steak

July 12, 2020 by Kris Longwell 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!

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.

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.

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.

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 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.

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!

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!

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

Cook Time10

Marinate1

Total Time1 15

Course: Entree

Cuisine: American

Servings:

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

BBQ Chicken Pizza

July 9, 2020 by Kris Longwell 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!

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.

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.

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.

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!).

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!

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.

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!

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!

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

Cook Time8

Making Dough and BBQ Sauce2

Total Time2 23

Course: Lunch / Dinner

Cuisine: Southern / Italian

Servings: 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

Grilled Salmon with Poblano Butter

July 5, 2020 by Kris Longwell 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.

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.

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.

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!

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.

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.

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.

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.

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.

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

Cook Time30

Marinating and Pepper Roasting1

Total Time1 45

Course: Entree / Seafood, Seafood

Cuisine: American

Servings: 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

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

July 2, 2020 by Kris Longwell 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.

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.

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.

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.

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.

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.

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!

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!

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

Cook Time45

Roasting time (veggies and chicken)57

Total Time2 2

Course: Entree, Mexican

Cuisine: Mexican, Tex-Mex

Servings: 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

Cilantro Lime Rice

June 30, 2020 by Kris Longwell 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!

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!

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.

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.

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.

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

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.

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!

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.

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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

Cook Time23

Rice soaking25

Total Time58

Course: Side Dish

Cuisine: Mexican / TexMex

Servings:

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

Pesto Pasta Salad with Potatoes and Green Beans

June 28, 2020 by Kris Longwell Leave a Comment

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!

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!

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!

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.

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!

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.

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.

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.

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

Cook Time18

Total Time33

Course: Side Dish

Cuisine: Italian

Servings: 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

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

June 25, 2020 by Kris Longwell 15 Comments

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!

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.

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.

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.

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.

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.

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.

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.

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!

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

Cook Time2 30

Total Time2 45

Course: Italian

Cuisine: Italian

Servings: 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

Homemade Steak Sauce

June 23, 2020 by Kris Longwell 14 Comments

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!

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.

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.

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.

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

Cook Time10

Total Time15

Course: Condiment

Cuisine: American

Servings:

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

BLT Pizza with Pesto

June 21, 2020 by Kris Longwell 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!

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.

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!

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.

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.

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.

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.

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!

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.

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

Cook Time15

Dough1 30

Total Time2

Course: Pizza

Cuisine: Pizza

Servings: 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

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!

Homemade Blueberry Pop Tarts

June 17, 2020 by Kris Longwell 17 Comments

This is one of those treats that is just so delicious and a joy to get the kids in the kitchen to help pitch in.

You will be surprised how easy it is to make these delicious sweet treats at home. You can also fill with vanilla custard or jam fillings. Use the same recipe that we use in our Jelly and Custard Doughnuts!

HOW TO MAKE HOMEMADE BLUEBERRY POP-TARTS

Okay, folks, it’s time to make Pop-Tarts! Woo hoo!

Before we get started putting together these amazing pastries, we recommend making the Perfect Pie Dough. It’s so easy and can be made up to several days in advance.

You can also make the blueberry filling up to a day or two in advance.

We love all types of fillings for homemade Pop-Tarts, but there is something extra special about this blueberry mixture.

The process of making the blueberry filling is so simple and only requires you to simmer fresh blueberries with sugar and lemon juice. A cornstarch slurry thickens it to the perfect consistency, and the addition of a handful of fresh blueberries thrown in at the end adds amazing texture and freshness.

EXPERT TIP: The filling can be made up to 3 days in advance and kept in an air-tight container in the refrigerator. It can also be frozen for up to 2 months.

STEPS FOR ASSEMBLING THE POP-TARTS

This is when it’s fun to bring in the kids, or anyone who might want to have some fun in the kitchen, making fruit pies from scratch!

Start by rolling out your dough into a large enough shape that will allow you to cut an approximate 10″ x 12″ rectangle. Cut the rectangle with a pizza cutter or sharp knife, and do this on a well-floured surface. (See Step 1).

Next, use a pizza cutter (or sharp knife) to cut three rectangles, 4 inches each in width. (See Step 2).

Now, add a couple of tablespoons of the blueberry filling in the center of one half of the rectangle. (See Step 3).

A little water on the edges of the dough helps the dough adhere when folded over. (See Step 4).

Carefully use your fingers to fold the dough over to cover the blueberries. (See Step 5).

Gently crimp all 4 edges of the pie to create a seal. (See Step 6).

MAKING THE PERFECT POP-TART

Now, a simple egg wash on the top helps the Pop-Tarts to brown slightly. (See Step 7).

A couple of small slits in the top of the pie will help steam escape. (See Step 8).

Finally, a sprinkle of sugar on top adds a touch more sweetness and texture. (See Step 9).

Transfer the Homemade Blueberry Pop-Tarts to a baking sheet and then place them in a preheated oven at 375°F.

Let the tarts cool on a baking rack before glazing.

EXPERT TIP: A simple glaze is all the blueberry pastries need after they’ve cooled somewhat. We mix together 1¼ cups of confectioners’ sugar (aka powdered sugar) with a couple of tablespoons of water. If too thick, add a little more water; if too thin, add a little more sugar.

Spoon all over the top of the cooled Pop-Tarts.

FUN FOR THE KIDS AND ADULTS

Who doesn’t love a good ole Pop Tart every now and then? Well, make them from scratch, and you’ll find an even greater appreciation for these awesome sweet treats.

This recipe makes 6 nice-sized Pop-Tarts.

EXPERT TIP: Once the Pop-Tarts are prepared, you can easily store them in an air-tight container in the refrigerator for up to 1 week. They are wonderful served warm or at room temperature.

Pop-Tarts conjure wonderful memories for so many of us.

When you make these from scratch, especially if you get the kiddos involved, you’ll have even greater memories to cherish.

They are fun and off-the-charts delicious!

Ready to make the best sweet treat that kids and adults will be talking about for days to come? 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 white plate holding 2 homemade blueberry pop tarts, one that is split open on top, sitting next to a glass of milk.

Print Recipe

5 from 6 votes

Homemade Blueberry Pop Tarts

Don't you just love Pop Tarts? Haven't had one in a while? Well, try these Homemade Blueberry Pop Tarts, and you'll never look at the boxed variety the same again. Be sure to whip up a batch of homemade pie dough and they're super easy, and incredibly tasty.

Prep Time30

Cook Time25

Resting Time15

Total Time1 10

Course: Dessert

Cuisine: Dessert

Servings: people

Calories: 426kcal

Author: Kris Longwell

Ingredients

Double recipe pie dough
2 cups blueberries
¼ cup sugar plus 1 tbsp
1 tablespoon lemon juice
2 teaspoon cornstarch
all-purpose flour for dusting work surface
1 large egg
1 cup confectioners' sugar

Instructions

MAKE AHEAD

Prepare the two pie doughs, form them into two discs, wrap with plastic wrap, and keep in the refrigerator for up to 3 days.
Double recipe pie dough

PREPARE THE BLUEBERRY POP TARTS

Heat a medium-sized saucepan over medium heat and add 1½ cups of the blueberries, sugar (¼ cup), and lemon juice (1 tbsp). Stir with a wooden spoon until berries begin to release their juices and break down, about 5 minutes.
2 cups blueberries, ¼ cup sugar, 1 tablespoon lemon juice
Meanwhile, in a small bowl, stir together the cornstarch and 2 tablespoons of water. Add the cornstarch slurry to the saucepan and stir until thickened, a couple of minutes longer. Remove from heat and stir in the remaining ¼ cup of blueberries. Transfer to a bowl and set aside.
2 teaspoon cornstarch
Preheat the oven to 375°F.
Working with one disc of dough at a time, transfer to a liberally floured work surface. Use the palm of your hand to begin flattening the dough. Use a floured rolling pin to gently roll the dough to a rough 10"x12" shape. Use a cookie cutter, or a sharp knife, to cut the edges off each side of the dough to make a clean 10"x12" rectangle.
all-purpose flour
Using your pizza cutter or knife, divide the dough into 3 rectangles, each 4"x 10."
Place about 2 to 3 tablespoons of the blueberry filling on one half of a rectangle, leaving a ½-inch border on each side. Brush a little water along the edges of each pie, and then use your fingers to carefully fold the side of the dough without the filling over the side with the filling.
Brush each pie with the egg wash. Then, use a small knife to cut a couple of slits on the top of each pie, creating an "X." Sprinkle with a little sugar over the top of each pop tart and then transfer them carefully with a spatula to a baking sheet.
1 large egg
Bake the pies until golden, about 25 minutes (rotate the baking sheet halfway through).
Let the pies cool in the pan on a wire rack.
Meanwhile, mix 1¼ cup confectioners' sugar into a bowl with 2 tablespoons of water. The mixture should have the consistency of heavy cream.
1 cup confectioners' sugar
Brush the icing over the cooled pies. Serve warm or at room temperature.

Video

Notes

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

Store-bought pie dough can be used, but we strongly recommend making the Perfect Pie Crust from scratch. The pie dough can be made several days in advance and kept wrapped in plastic wrap in the fridge, or frozen for up to 1 month.

Frozen blueberries can be substituted for fresh, in a pinch.

Make sure to flour your work surface liberally before forming the pies. When working with the first disc of dough, leave the other in the fridge. If your kitchen is warm, and if you handle the dough too much, the butter will soften and will want to stick to your work surface. If this is happening, go ahead and lift the rectangles of the dough and sprinkle a little more flour beneath them.

Don't worry if the pies become a little misshapen when transferring to the baking sheet. Fix them with your hands as best you can and re-crimp with your fork. These are homemade and shouldn't look perfectly square, anyway!

It is completely normal for some of the blueberry juice to bubble out of the pies when cooking.

The cooked pop tarts will keep in an air-tight container in the fridge for up to 10 days and they will freeze for up to 1 month. But, they are best served fresh!

Nutrition

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

This recipe is adapted from Williams Sonoma Blueberry Hand Pies

Pesto Pasta

June 14, 2020 by Kris Longwell 2 Comments

So often, we find that dishes with just a handful of fresh ingredients are simply the very best.

This dish is absolutely no exception to that rule. It’s all about the fresh basil, of course, but when combined with Parmesan cheese, pine nuts, garlic, and good-quality extra-virgin olive oil, it transcends into something magical. And it comes together in about 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!

HOW TO MAKE PESTO PASTA

As mentioned, this iconic Italian pasta dish comes together very quickly.

We find that blanching the fresh basil first mellows the overall flavor of the pesto which works well with the cooked pasta.

You’ll use the same water to blanch the basil as well as cook the pasta in.

BLANCHING THE BASIL

You’re going to start off with 10 cups of fresh basil. That may seem like a lot, but like spinach, as it cooks, it wilts and reduces in size.

Drop the basil into a pot of salted, boiling water and stir to submerge.

EXPERT TIP: It only takes about 30 seconds to blanch the basil. To prevent the basil from continuing to cook, we recommend immediately transferring the blanched basil to an ice bath. We place a colander in a large bowl filled will water. Then add ice. The warm basil will melt the ice and then later, just remove the colander for easy removal of the basil. Be sure to squeeze out excess water and then pat the basil dry with paper towels.

THE INGREDIENTS YOU WILL NEED

As we have said, the ingredients of Pesto Pasta are simple and straightforward. Here’s what you’ll need:

Fresh basil
Parmesan cheese, grated
Pine nuts, aka pignoli
Garlic
Extra-virgin olive oil
Salt and pepper

Place everything, except the oil, in your food processor and pulse until fully processed.

EXPERT TIP: You’ll need to thin the mixture with a couple of tablespoons of the spinach/pasta water. Be sure to have your pasta cooking while you’re making the pesto, and remember to save about a cup of the water.

Place the basil mixture into a medium-sized bowl and use a large spoon to mix in the olive oil.

Stir for a couple of minutes to completely incorporate the oil into the mixture.

EXPERT TIP: We go with extra-virgin olive oil for our pesto pasta because it has a slightly lighter taste and texture, which works well against the flavorful basil and garlic.

CHOOSING THE RIGHT PASTA

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

We love buctani, spaghetti, and linguine for this dish, but penne or bow-tie works beautifully, too.

EXPERT TIP: This also makes a wonderful pasta salad served warm or at room temperature. If serving as a pasta salad, we recommend using small pasta, such as penne, fusilli, or elbow.

Before tossing the pasta with the pesto, you’ll need to thin the sauce a little more with about ½ a cup of the spinach/pasta water.

Start with half of the pesto in a large pasta bowl.

Add all of the pasta, top with remaining pesto and little more Parmesan, and use a couple of large wooden spoons to toss until the pasta is fully coated.

WHEN TO SERVE PESTO PASTA

This dish makes a wonderful “primo”, or first course, of a spectacular Italian feast.

But, honestly, the dish is so satisfying, it makes an amazing main dish.

Serve with crusty Italian bread, a leafy green salad, and a crisp, dry white wine, and you’ll be set. And happy.

We just love pesto so much. Other recipes that include fresh pesto are:

Italian-Style Panini
Pesto Potato Salad with Green Beans
BLT Pizza with Pesto, Tomatoes, and Pancetta

And how about Sweet Pea Pesto Pasta! Yum!

But, for this Pesto Pasta…it’s all about the fresh pesto. And boy, oh boy, does it truly deliver the “Wow!” factor.

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

And when you do, be sure to tag @howtofeedaloon and hashtag #howtofeedaloon!

A white bowl filled with pesto pasta next to a grey napkin, two forks, and glass of white wine.

Print Recipe

5 from 1 vote

Pesto Pasta

Pesto Pasta is a true Italian classic. This dish is just so fresh, and amazing in it's simplicity. It really is incredibly good. One of our favorites. Serve it warm as a main dish, or use a smaller pasta and serve it at room temperature for an amazing pasta salad.

Prep Time15

Cook Time15

Total Time30

Course: First course, Main Course

Cuisine: Italian

Servings: people

Calories: 505kcal

Author: Kris Longwell

Equipment

Food processor

Ingredients

10 cups basil fresh
½ cup Parmesan cheese plus a little more for finishing off the dish
2 tablespoon pine nuts aka pignolis
2 cloves garlic minced
½ cup extra-virgin olive oil plus a little more for finishing off the dish
½ Kosher salt plus more for boiling water
1 lb pasta uncooked, such as bucatini, spaghetti, or penne.

Instructions

Bring a pot of salted water to a boil. Meanwhile, place a colander in a large bowl of water, and then add ice. Working in 2 batches, blanch the basil in the boiling water for 20 to 30 seconds. Immediately transfser blanched basil to the ice bath.
Set aside ½ cup of the hot water and reserve the pot containing the blanching water.
Lift colander from ice water and squeeze out the excess water from the basil; transfer to paper towels and pat dry.
Add the pasta to the boiling water, and cook until al dente.
Meanwhile, pulse blanched basil, ½ cup Parmesan, pine nuts, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper in a food processor until well combined. Adding a couple of tablespoons of water and pulse for another 5 to 10 seconds.
Transfer basil mixture to a medium bowl and stir in ½ cup extra-virgin olive oil.
Spoon ½ cup pesto and ¼ cup pasta cooking liquid into a large bowl. Transfer cooked pasta to the bowl and use wooden spoons or tongs to toss, adding the remaining pesto and another tablespoon of cheese, until pasta is nicely coated.
Divide among bowls and top with cheese and a drizzle of oil.

Video

Notes

Once you've finished blanching the basil, and transferred it to an ice bath, go ahead and your pasta cooking. Boil it in the same water that you blanched the spinach in. Remember to save about a cup of the pasta/spinach water.

Be careful not to add too much salt to the pesto. Hopefully, you have liberally salted your pasta water, so when you add some water to the sauce, you'll also be adding salt. Do a taste test and add more salt, if needed.

We love serving this with long pasta, such as bucatini, spaghetti, or linguine. However, this also makes a wonderful pasta salad served at room temperature. If you're doing that, we recommend going with short pasta, such as penne, fusilli, or elbow.

The pesto sauce and easily be made up to several days in advance and then gently reheated on the stove.

Pesto sauce keeps in the refrigerator for up to 2 weeks and freezes well for up to 2 months.

Nutrition

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

Chicken Gyro with Tzatziki Sauce

June 11, 2020 by Kris Longwell 66 Comments

If you’re looking for an incredibly delicious and festive dish to serve to guests, friends, or just your family…this is the one for you.

Greek food is loaded with flavor and history and these babies are about as good as they come. You can easily double or triple the recipe and set up a fun gyro bar for parties and gatherings. Most of the components, including the Homemade Tzatziki Sauce, can be made up to a day in advance making preparation quick and easy!

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

HOW TO MAKE CHICKEN GRYO WITH TZATZIKI SAUCE

Making a homemade gyro is really much easier than you might think.

No, we won’t be using a huge spiral spit with chicken (or lamb) attached to like you often see in Greek restaurants around the world.

We’ll be marinating amazing chicken, creating an incredible cucumber salad, and infusing amazing flavor to beautiful pita bread. And of course, making delicious tzatziki sauce from scratch.

CHOOSING THE RIGHT CHICKEN

For our chicken gyro, we love going boneless, skinless chicken thighs. The dark meat is flavorful and very tender. But, you can go with chicken breasts, too, you’ll just need to increase the cooking time to reach 165°F internal temperature.

We create a marinade that is loaded Greek goodness including Greek yogurt, garlic, red wine vinegar, lemon juice, and herbs.

EXPERT TIP: After tossing the chicken with the marinade and fully coating the pieces, we like to transfer it all into a large freezer bag. Squeeze the air out and then seal the bag. Use your hands to massage the marinade all over into the meat. Place in the fridge from 1 hour to 8 hours. This gives you more room in your fridge, and it also ensures every bit of the chicken pieces is covered with the marinade.

Cucumbers are very common in Greek cuisine and are and an essential ingredient for a classic gyro.

Toss the cucumbers with some chopped tomatoes, red onion, parsley, red wine vinegar, salt, and pepper. Chill in the fridge while you’re preparing the remainder of the gyros.

This salad is so good, you’ll be tempted to eat it all up before you prepare the chicken. But wait. You’ll be glad you did.

HOMEMADE TZATZIKI SAUCE IS EASY TO MAKE

If there is one component of chicken gyro that you don’t want to skip, it’s the homemade tzatziki sauce.

All you have to do is shred some cucumber with a box grater, toss in the remaining ingredients, chill, and you got the best tasting tzatziki sauce you’ve ever tried.

EXPERT TIP: It’s important to remove the excess water from the cucumbers for the tzatziki sauce, otherwise the result will be too thin of a sauce. We squeeze the shredded (or finely chopped) cucumber wrapped in cheesecloth over a bowl or sink. If you don’t have cheesecloth, you can also use a kitchen towel or coffee filter, or just your hands to do the job.

GRILLING THE CHICKEN IS IDEAL

Now, it’s time to grill the marinated chicken!

We fire our grill up to medium-hot and grill over direct heat until completely cooked, about 6 to 10 minutes per side.

EXPERT TIP: You can also cook the chicken in a skillet or bake in the oven. If using a skillet, add a little olive oil to the hot skillet and then cook until nicely browned and juices run clear. If baking, add to a rack on a baking sheet and cook at 400°F for 35 to 40 minutes, or until an instant-read thermometer reaches 165°F. But, if you can…grill the chicken! It gives a beautiful smokey, charred chicken that is fantastic.

INFUSED OIL ADDS DEPTH OF FLAVOR TO CHICKEN GYRO

This next step isn’t 100% necessary, but we feel it puts these homemade chicken gyros over-the-top in flavor.

Simply heat ¼ cup of olive oil in a small skillet over medium heat, toss in a couple of minced cloves of garlic, along with some dried oregano, rosemary, and a pinch of salt and pepper. Simmer for 5 minutes.

EXPERT TIP: For maximum flavor, brush the infused oil over one side of the pitas and then place them in the oven on a baking sheet in a warm oven until heated through. After you have cut the grilled chicken into strips, brush some of the infused oil all over the chicken. Again, the chicken gyros will be delicious if you skip this step, but if you don’t they’ll be even better!

Bring on the added flavor with garlic and herb-infused oil.

This chicken is so flavorful it is insane.

PERFECT FOR ENTERTAINING

This is the perfect recipe for serving at parties or family gatherings.

Place all the various components out and let everyone make their own chicken gyro!

EXPERT TIP: Have squares of aluminum foil on hand so folks can use them to hold their gyros together. And be sure to have plenty of napkins!

One of our most cherished culinary memories from living in New York City was getting amazing chicken (or lamb) gyros from a hole-in-the-wall Greek restaurant mid-town.

It took several years of experimenting to finally get a recipe that comes very, very close to those incredible gyros in the Big Apple.

These are so good, you’ll be so excited that you can make amazing Greek gyros in your own home.

Ready to make the best chicken Gyros this side of the Greek Islands? 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 chicken gyros wrapped in foil on a white platter next to a small jar filled with tzatziki sauce with a spoon in, with a whole tomato and parsley in the background.

Print Recipe

4.97 from 26 votes

Chicken Gyro with Tzatziki Sauce

This Chicken Gyro with Tzatziki Sauce packs so much flavor into your lunch, you just won't believe it. You can make the cucumber topping a day ahead and letting the chicken marinate overnight produces amazing flavor. Be sure to make the homemade Tzatziki Sauce, it's easy, and the best!

Prep Time20

Cook Time35

Marinating Time1

Total Time1 55

Course: lunch

Cuisine: Greek

Servings:

Calories: 359kcal

Author: Kris Longwell

Equipment

Gas or electric grill (can also use stovetop or oven)
Aluminum foil squares, for serving

Ingredients

FOR THE MARINATED CHICKEN

1¼ lbs chicken thighs boneless, skinless
½ teaspoon Kosher salt plus more for seasoning chicken
¼ teaspoon black pepper freshly ground
¼ cup Greek yogurt plain, preferably whole milk
3 cloves garlic minced
2 tablespoon lemon juice 1 lemon
2 teaspoon red wine vinegar
2 tablespoon extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon coriander ground
1 tablespoon dried oregano

FOR THE CUCUMBER SALAD

1 cucumber peeled, seeded, and cut into ¼-inch pieces
¾ cup tomatoes chopped
1 small red onion chopped
¼ cup flat-leaf parsley chopped
1 tablespoon red wine vinegar
¼ teaspoon Kosher salt
¼ teaspoon black pepper freshly ground

FOR THE INFUSED OIL

¼ cup extra-virgin olive oil
2 cloves garlic minced
1 teaspoon oregano dried
1 teaspoon rosemary dried
1 pinch Kosher salt
1 pinch black pepper freshly ground

FOR ASSEMBLY

6 8-inch pita rounds preferably pocketless
Homemade tzatziki sauce click for the full recipe

Instructions

MARINATE THE CHICKEN

Lightly season the chicken pieces all over with salt and pepper.
In a small bowl, whisk together the yogurt, garlic, vinegar, lemon juice, oil, salt, pepper, and seasonings until fully combined.
Place the chicken in a large bowl and pour the marinade all over. Use wooden spoons to stir the chicken around until fully coated with the marinade. Either cover with plastic wrap, or transfer to a large freezer bag, seal, and place in the refrigerator for 1 to 8 hours.

MAKE THE CUCUMBER SALAD

Place the cucumber, tomatoes, onion, parsley, vinegar, salt, and pepper in a medium-sized bowl. Gently mix. Set aside.

MAKE THE INFUSED OIL

Heat the olive oil in a small skillet over medium heat. Once hot, add the minced garlic, herbs, salt, and pepper. Gently simmer for 3 to 5 minutes. Remove from heat and set aside.

COOK THE CHICKEN AND ASSEMBLE THE GYROS

Heat grill to medium-high heat. Add chicken to grill and cook until fully cooked (about 15 minutes). Discard left-over marinade.
Bring the chicken inside and let sit for a couple of minutes. Meanwhile, turn your broiler on LOW. Place the pitas on a baking sheet lined with aluminum foil and brush the tops with the infused oil. Place in the oven, on the middle rack, until the pitas are warmed through, a couple of minutes. Keep an eye on them, don't let them burn!
Meanwhile, cut the chicken into strips and brush the infused oil all over the chicken.
Remove the warmed pitas from the oven. Build the gyros by adding about 1 tablespoon of the tzatziki sauce first, then a layer of chicken, topped with about a ¼ cup of cucumber topping, and then a little more tzatziki on top, if desired.
Fold up like the sides like a soft taco, wrap the ends with a square of aluminum foil, and serve immediately.

Video

Notes

Boneless, skinless chicken thighs work well for this recipe, but you could also go with thin chicken breasts. Just make sure they are cooked through until juices run clear and internal temperature reaches 165°F.

We love using whole milk Greek plain yogurt, but you could certainly use low-fat, or fat-free, but the marinade won't adhere to the chicken as well.

The infused oil is optional, but it's really easy to make and makes a big difference in the final taste of the gyros.

The tzatziki sauce, marinade, cucumber salad, and infused oil can all be made up to 12 hours before grilling the chicken. Don't let the chicken sit in the marinade for more than 8 to 10 hours.

This recipe can easily be doubled or tripled for serving a crowd.

The tzatziki sauce will keep in the fridge for up to 2 weeks, the cooked chicken and cucumber salad will keep for several days.

Nutrition

Steak and Eggs with Blistered Tomatoes

May 31, 2020 by Kris Longwell Leave a Comment

Every now and then you just have to do it. You have to turn breakfast into a meal fit for a king or a queen.

You know you’ve seen something like this on almost every decent breakfast/brunch menu out there. But, if you’re like us, you probably think the steak will be a disappointment and you’ll end up wishing you had ordered something else. With this recipe, we can 100% guarantee you will not be disappointed, but rather thrilled with the results!

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

HOW TO MAKE STEAK AND EGGS WITH BLISTERED TOMATOES

This show-stopper of a meal isn’t difficult to prepare, but we do recommend getting all of the components of the dish in place before you start cooking.

Don’t forget to get started early with salting the steaks (more on that in a moment).

CHOOSING THE RIGHT STEAK

You’ve heard us say this before, but it couldn’t be more true for this dish: “Most meals are only as good as the quality of the ingredients you choose.”

If you’re going to make steak and eggs, then you need top-notch steaks. That’s why we turn to D&D Beef time and time again. Their commitment to quality is unmatched and we love knowing exactly where the beef came from. We HIGHLY recommend this amazing family-run ranch from the heartland of the United States, Nebraska!

For this dish, we’re going with D&D Beef’s New York Strip Steaks!

EXPERT TIP: To ensure super juicy steaks, we like to brine the meat at least one hour before searing and butter-braising them in our cast-iron skillet. The salt brings out moisture from the steaks which will lead to a juicier steak. Simply rinse the salt off the steak, pat the meat completely dry with paper towels, and then lightly season with salt and pepper.

HOW TO BLISTER TOMATOES

Blistering tomatoes simply means you are roasting them until they are soft and slightly charred.

We love to go with grape tomatoes and slice into smaller pieces.

Simply toss them with extra-virgin olive oil, and fresh herbs, such as rosemary and chives, season with salt and pepper, and then place on a foil-lined baking sheet and roast under the broiler on HIGH for just a few minutes. Keep an eye on them…don’t let them burn!

HOW TO BUTTER-BRAISE STEAKS

Now, it’s time to cook the steaks perfectly. Here’s what you’ll need to butter-braise the steaks, one a time.

2 steaks (1 inch to 1 ½ inches in thickness)
Cast iron skillet (preferably 12-inch)
¼ cup canola (or vegetable) oil (per steak)
Aromatics, such as fresh rosemary, or thyme, and a couple of cloves of garlic
3 tablespoon of unsalted butter (per steak)
A metal spatula and tongs
Oven mitts
A large spoon
An instant-read thermometer

Start by bringing the oil to nearly smoking in a large cast-iron skillet over medium-high heat. Add the steak and sear on both sides, turning frequently with your spatula and tongs, for about 3 total minutes for a 1-inch thick steak, and 4 minutes for 1 ½ thick.

Now, the fun part starts.

Toss in the aromatics and butter. Now, with an oven mitt on, tilt the skillet and constantly spoon the hot butter and oil over the steak, flipping ever 20 to 30 seconds.

Cook until your instant-read thermometer reaches 125°F for medium-rare, or 135°F for medium.

HOW TO SERVE STEAK AND EGGS WITH BLISTERED TOMATOES

Once the tomatoes have roasted, you can keep them warm in a low-temp oven covered with foil. The same is true for the steaks, especially if you are serving more than 2 people.

Once the steaks have cooked, it’s time to quickly fry up your eggs. We love serving them sunny-side up, but however you like to prepare your eggs will work perfectly. Our favorite non-stick skillet comes from Sardel. Their products are hand-crafted in Italy and are nothing short of amazing.

This dish is off-the-charts good by itself, but you can round it out even further by preparing our delicious Restaurant-Quality Hash Browns!

This will come as no surprise to hear that this Steak and Eggs with Blistered Tomatoes is The Loon’s all-time favorite breakfast dish.

It’s actually so incredible and satisfying, we often serve it for an amazing dinner.

Aren’t you craving this right about now?

A SHOW-STOPPER BREAKFAST

The tomatoes can be made in advance, simply re-heat in the oven before serving. They can even be served room temperature!

Butter-braising the steak is not only fun to prepare, but the end results are heavenly.

Folks, this is a breakfast you and your loved ones will be raving about for months to come.

Ready to make the best breakfast 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 seared New York strip steak on a white plate with a fried egg on top of it next to roasted cherry tomatoes with orange juice in the background.

Print Recipe

No ratings yet

Steak and Eggs with Blistered Cherry Tomatoes

This Steak and Eggs with Blistered Cherry Tomatoes is the perfect 'special occasion' breakfast. This is, without doubt, the Loon's favorite morning dish. Butter-basting the steaks is off-the-charts good. Thick strip or ribeye steaks are ideal.

Prep Time15

Cook Time30

Total Time25

Course: Breakfast

Cuisine: American

Servings: people

Calories: 528kcal

Author: Kris Longwell

Equipment

Cast-iron skillet, preferably 12-inch
Instant-read thermometer, spatula, tongs, and a large spoon.

Ingredients

2 steaks 1 to 1½-inches thick
Black pepper freshly ground
Kosher salt for brining and then seasoning
1 cup grape tomatoes or cherry, roughly chopped
1 tablespoon extra-virgin olive oil
1 tablespoon rosemary fresh, chopped + 4 sprigs
1 teaspoon chives fresh, chopped, plus extra for garnish
canola oil or vegetable, ¼ cup for each braising
4 cloves garlic
7 tablespoon unsalted butter divided
2 large eggs

Instructions

Pat the steaks dry with paper towels and then liberally sprinkle salt all over them. Place on a baking sheet and let rest for 1 hour, or overnight in the refrigerator on a plate loosely covered with a paper towel.
Gently rinse the steaks with running water, helping to remove all the salt. Use paper towels to completely dry off the steaks. Season the steaks with a couple of pinches of salt and pepper. Set aside.
Turn your broiler on HIGH.
Toss the roughly chopped tomatoes with the extra-virgin olive oil, rosemary, chives, ½ teaspoon salt, and ¼ teaspoon black pepper. Place on a baking sheet lined with foil and place 6 inches under the broiler. Roast for 1 to 2 minutes, and then stir the tomatoes around with a wooden spoon. Roast for another couple minutes, until soft and starting to char. Remove and loosely tent with a piece of foil. Keep your eyes on them in the oven, don't let them completely burn!
Heat ¼ cup of the canola oil in a large cast-iron skillet over medium-high heat until shimmering and just starting to smoke.
Add one steak, and sear, turning frequently with a spatula and tongs, until browned and crust has started to form on the outside of the steak, about 3 to 4 minutes Add the rosemary sprigs and garlic cloves, and butter.
With oven mitt on, carefully tilt the skillet to one side and use a large spoon to spoon the butter/oil all over the steak, flipping and continuing to spoon. Repeat this until the internal temperature is 125°F for medium-rare and 135°½F for medium. Set aside, tent with foil. Discard the oil/butter and herbs, and repeat this process with the 2nd steak.
In a separate, non-stick skillet, melt 1 tablespoon of butter and add the eggs. Cook for 1 to 2 minutes for sunny-side-up. Season with a pinch of salt and pepper.
Place the cooked steaks on plates, and top with roasted tomatoes and eggs. Serve immediately.

Video

Notes

Thick steaks work best for butter-braising. We love going with New York strip steaks or ribeye. 1-inch to 1½-inches in thickness is ideal.

The cooked steaks and roasted tomatoes can be kept warm in a 250 F oven.

The tomatoes can be made up to several hours in advance and he-heated in the oven or served room temperature. They are delicious even when they're not warm!

Cook the steaks to your preferred doneness. 125°F for medium-rare (our favorite), or 135°F for medium.

Nutrition

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

Grilled Bourbon Maple Wings

May 28, 2020 by Kris Longwell 13 Comments

If you are looking for a recipe that is a celebration of summer grilling, you’ve come to the right place.

This recipe is almost beyond description in how scrumptious it is. We are thrilled to have partnered with Kroger to share this “cook-in” recipe! Whether you’re grilling inside or out, this recipe is one you’ll want to make 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!

HOW TO MAKE GRILLED BOURBON MAPLE CHICKEN WINGS

There are several components to this dish that we feel put these wings in real contention for winning the battle of best wings ever.

The rub, the sauce, and even the prepping of the wings can all be done in advance, meaning that when it’s time to fire up the grill, you’re almost done!

The bourbon and the maple syrup are key, of course, and we’ll get to that soon.

The Perfect BBQ Rub is the perfect match against the slightly sweet sauce.

One batch is all you need for these wings, but the rub is so perfectly wonderful, that we double the recipe, just to have extra on hand!

PREPARING THE CHICKEN

We love using whole chicken wings for this recipe. These wings are good and messy, and you want a whole wing that you can solidly grab with two hands (with plenty of napkins nearby!).

Place the chicken wings in a large bowl, add some olive oil and apple cider vinegar, and then dump all the BBQ rub. Toss with a couple of large wooden spoons until fully coated.

EXPERT TIP: The BBQ rub is so deeply flavorful, you could throw them on the grill right after coating them, and they would be delicious. But letting them chill and marinate in the refrigerator for at least 30 minutes, or even better, overnight, is recommended. You can simply cover the bowl with plastic wrap, or transfer to a large freezer baggie until ready to grill.

QUALITY INGREDIENTS MAKE A BIG DIFFERENCE

It’s no surprise to say the two most important ingredients for our Bourbon Maple sauce are…you guessed it: Bourbon and maple syrup.

There are lots of awesome bourbons on the market. Ask that bourbon drinker in your life for a good option.

For the maple syrup, we always turn to Kroger’s Private Selection 100% Pure Grade A Amber Color Maple Syrup. The taste and texture are truly the best, and a MAJOR reason these wings are so epic in taste.

The Worcestershire sauce, tomato paste, dried oregano, salt, and pepper round out the taste perfectly

Simmer until just thickened, about 5 minutes. Oh, the smell! Just amazing! Now it’s time to fire up the grill! Grilled Bourbon Maple Wings are getting close to a reality!

EXPERT TIP: Both the rub and the sauce can be made in advance. The rub will stay for weeks in an airtight container and the sauce will keep in the fridge for up to 1 week.

GRILL THE WINGS OVER DIRECT HEAT

We’re getting close to prime time folks!

Fire the grill up to a nice medium-hot and place the wings on the grates, turning once after 5 minutes, and allowing them to cook for another 5 minutes. Slather on the sauce all over and let cook for another 3 minutes per side, or until fully cooked through and lightly charred

EXPERT TIP: You can absolutely cook these on your indoor grill if you don’t have an outdoor grill. Baking them is an option, too! Bake them at 350°F for 45 minutes, and then baste them all over with the sauce, and let them go another 15 minutes, or until nicely browned.

This is a bold statement, but these wings are what all other wings wish they could be.

Bold. Messy. Insanely Delicious.

As mentioned, you’ll want to have an extra roll of paper towels handy before you start devouring these gems!

CELEBRATE SUMMER AT HOME WITH KROGER

If you’re stuck at home, that doesn’t mean you can’t celebrate summer and still have AMAZING summertime food to whip up and chow down on!

For the best products, we consistently turn to Kroger. They always deliver freshness and quality and have everything we need to make our summer grilling a HUGE success.

These Grilled Bourbon Maple Wings are off-the-hook delicious.

Perfect for summer cookouts or summer cook-“ins”!

Just take a look at this baby and try not to have a mouth-watering experience.

Ready to make and serve the most awesome grilled chicken wings ever? Go for it!

And when you do, be sure to take a photo, post it on Instagram, and tag @howtofeedaloon and @Krogerco and hashtag #howtofeedaloon and #RECIPEHASHTAGE (need to get this)

A large wooden cutting board with a bunch of grilled bourbon maple chicken wings sitting next to a small bowl of sauce in front of a grey napkin.

Print Recipe

5 from 4 votes

Grilled Bourbon Maple Wings

Grilled Bourbon Maple Wings...Really, what else needs to be said? Be sure to make the Perfect BBQ Rub, it really makes a huge difference in the taste! The rub and sauce can all be made a couple of days in advance. Let the wings marinate for at least 30 minutes, and up to 12 hours, or overnight!

Prep Time15

Cook Time30

Chill time30

Total Time1 15

Course: BBQ, Entree

Cuisine: American Southern, BBQ

Servings: people

Calories: 422kcal

Author: Kris Longwell

Equipment

Grill: Gas, charcoal, or electric. Indoor electric grill.

Ingredients

FOR THE WINGS

2 lbs chicken wings whole
2 tablespoon olive oil
2 tablespoon apple cider vinegar
½ cup BBQ rub

FOR THE SAUCE

2 tablespoon unsalted butter
¼ cup onion grated on the medium holes of a box cutter
½ cup bourbon
¾ cup maple syrup pure
2 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ teaspoon oregano dried
½ teaspoon salt
¼ teaspoon black pepper freshly ground

Instructions

DO AHEAD

Make the Perfect BBQ Rub.

MARINATE THE WINGS

Place the wings in a large bowl and add the oil, vinegar, and BBQ rub and toss with large wooden spoons until the wings are completely coated. Cover with plastic wrap and chill in the refrigerator for 30 minutes, or up to overnight.

MAKE THE BBQ SAUCE

Melt the butter in a medium-sized saucepan over medium heat. Add the grated onions and cook for three minutes.
Add the bourbon, maple syrup, tomato paste, Worcestershire sauce, oregano, salt and pepper, and stir to incorporate.
Simmer for 5 minutes. Remove from heat and set aside.

GRILL THE WINGS!

Fire up your grill to medium-high heat.
Once the grill is ready, add wings to the grill.
Cook on each side until slightly charred, about 5 minutes per side.
Slather on the BBQ sauce, and cook for another 2 minutes each per side.
Remove and serve immediately with remaining BBQ sauce

Video

Notes

We strongly recommend making the BBQ rub for this recipe. It matches perfectly against the sauce.

We love using whole chicken wings for this recipe, but you could certainly go with 'party wings' which only include the drumette and the wingette (but not the flap). If so, you'll need to reduce the grilling time to just 3 to 4 minutes per side.

Be sure to use Pure Maple Syrup, and not imitation pancake syrup. Again, this makes a huge difference.

The alcohol will 99.9% cookout through the simmering and grilling process.

The rub and sauce can be made up to 2 days in advance. We recommend letting the wings marinate for at least 30 minutes, but they're even better after they've chilled for at least a couple hours, or overnight.

We love to serve them with extra sauce, but they're so loaded with flavor, they don't really need it.

Be sure to serve these with lots of napkins!

Nutrition

Chicken Tagine with Preserved Lemons and Olives

May 26, 2020 by Kris Longwell 16 Comments

If you’re looking for something new and delicious to do with chicken, then you’ve come to the right place.

Moroccan cuisine is steeped in history, tradition, and, in our opinion, incredible depth of flavor and texture in so many ways. This recipe is no exception. The spices, the broth, the preserved lemons, olives, and perfectly cooked chicken all come together to make a truly magical dish.

HOW TO MAKE CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES

In most Moroccan kitchens, this dish would be made with an actual tagine, which is a pottery cooking vessel consisting of two parts: a circular base unit that is flat with low sides and a large cone, or dome-shaped cover that sits on the base during cooking. (See video for visual reference.)

For those who don’t own a tagine, you can still get wonderful results in a nice, large skillet or saucepan.

QUALITY INGREDIENTS MAKE A DIFFERENCE

We’ve said it before, but it bears repeating: Most recipes are only as good as the quality of ingredients that comprise the dish.

For this recipe, we stick with traditional Moroccan ingredients, such as saffron threads, turmeric, coriander, plus others.

EXPERT TIP: Saffron threads, turmeric, and coriander can be found in the spice section of most well-stocked supermarkets, gourmet food markets, or online.

Preserved lemons are very common in Moroccan and Middle Eastern cooking, and we flip for them.

They are lemons that have been liberally pickled in salt and lemon juice for at least 1 month.

EXPERT TIP: We don’t recommend skipping the preserved lemons in this recipe. You know how fresh lemon brightens so many dishes. These preserved lemons go even further. They are not difficult to make at home, but you need to give yourself at least a month. We always order ours online and keep extra on hand. They will stay perfectly good for months on end.

Slicing them and browning them in your skillet is an amazing start to this spectacular dish. Set them aside once they are nicely browned.

THE BEST TYPE OF CHICKEN AND BROTH FOR CHICKEN TAGINE

We always go with chicken thighs when making a dish like this.

The dark meat is so flavorful and remains extremely tender during the braising process.

EXPERT TIP FOR THE CHICKEN: Bone-in, skin-on always delivers exceptional taste. Searing the pieces, skin-side down, will get the skin super crispy and will deepen the flavor of the dish.

After removing the seared chicken thighs from the skillet, it’s time to really amp up the flavors of this amazing Chicken Tagine.

Cook the onions and garlic until nice and translucent.

Now, stir in the spices and get ready for an amazingly delicious smell to emanate from your kitchen.

WHAT TO SERVE WITH CHICKEN TAGINE

Chicken tagine is traditionally served over herbed couscous.

Place one or two of the cooked chicken thighs over a bed of couscous, and then ladle the sauce with lemons and olives all over it.

This dish is stunning in presentation, and just wait until you take that first bite.

We love this Chicken Tagine with Preserved Lemons and Olives beyond words.

Unbelievably flavorful, and you truly feel transported to a magical place with every single scrumptious bite.

The recipe is best served right off the stove, but it is still incredibly delicious when gently reheated the next day.

Ready to do something truly special with those chicken thighs you have on hand? Go for it!

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

A white plate filled with chicken tagine with preserved lemons and olives with a fork resting on the plate.

Print Recipe

5 from 1 vote

Chicken Tagine with Preserved Lemons and Olives

This dish is truly something special. You can cook it in a traditional tagine cooking vessel or in a large skillet, and have excellent results. Serve over prepared couscous. Divine.

Prep Time15

Cook Time45

Total Time1

Course: Entree

Cuisine: Moroccan

Servings:

Calories: 633kcal

Author: Kris Longwell

Equipment

Tagine, or a large skillet/saucepan with a tight-fitting lid

Ingredients

1 tablespoon saffron threads
1½ cup chicken broth or stock
3 tablespoon all-purpose flour
1 teaspoon Kosher salt
½ teaspoon black pepper freshly ground
3 tablespoon olive oil divided
2 preserved lemons sliced
6 chicken thighs bone-in, skin on
1½ cups onion chopped
4 cloves garlic minced
2 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground coriander
1 teaspoon ground turmeric
1¼ cups green olives pitted
4 tablespoon lemon juice
2 tablespoon lemon zest
½ cup cilantro fresh, chopped
¼ cup pistachios roughly chopped (optional)

Instructions

Use your fingers to crumble the saffron threads into the chicken broth and stir until they are dissolved. Set aside.
1 tablespoon saffron threads, 1½ cup chicken broth
On a plate, season the flour with ½ teaspoon salt and ¼ teaspoon black pepper. Dredge the chicken through the seasoned flour until fully coated
3 tablespoon all-purpose flour, 1 teaspoon Kosher salt, ½ teaspoon black pepper
Heat 1 tablespoon oil in a large skillet or Dutch oven over medium heat.
3 tablespoon olive oil
Sear the lemon slices until browned slightly on both sides, about 3 to 5 minutes. Remove from the skillet and set aside.
2 preserved lemons
In the same skillet, heat the remaining 2 tablespoon of oil over medium-high heat. Sear the chicken, skin side down, until golden and crispy, about 5 to 6 minutes. Transfer to a plate. (The chicken will not be fully cooked at this point.)
6 chicken thighs
Add the onion to the skillet and cook until soft and translucent, about 4 to 6 minutes. Add the garlic and cook for another 30 seconds, stirring occasionally.
1½ cups onion, 4 cloves garlic
Stir into the onions the paprika, cumin, ginger, cinnamon, coriander, turmeric, and ½ teaspoon salt. Stir until combined and very fragrant, about 1 minute.
2 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ½ teaspoon ground coriander, 1 teaspoon ground turmeric
Add the stock-saffron and use a wooden spoon to deglaze the pan by scraping up any bits that are stuck to the bottom of the skillet.
Place the chicken, skin-side up, throughout the pan. Cover and simmer for 30 minutes.
Remove the lid and stir in the reserved lemons, olives, lemon juice, zest, and cilantro. Cover and simmer for 10 more minutes.
1¼ cups green olives, 4 tablespoon lemon juice, 2 tablespoon lemon zest, ½ cup cilantro
Serve over couscous and garnish with remaining cilantro and chopped pistachios.
¼ cup pistachios

Video

Notes

Chicken breasts can be substituted for the thighs, though you'll lose some of the flavor if going with skinless. If using large skin-on, bone-in breasts, you'll need to increase the braising (simmering) time to 35 to 40 minutes, or until the internal temperature reaches 165°F.

All the spices in this dish can be found in the spice section of many well-stocked supermarkets, at gourmet food shops, or online.

Although you can make preserved lemons at home, you'll need to start about a month in advance. We find ordering them online is easy, and the quality is good.

This dish is best served right off the stove; however, warmed leftovers are still really good.

Searing the lemons and the chicken can all be done in advance; however, the chicken will lose some of the crispiness on the skin the longer it waits. Be sure to simmer the seared thighs skin-side up.

Nutrition

Best-Ever Lobster Salad

May 24, 2020 by The Loon 7 Comments

We know it’s sort of a lofty statement to say something is truly ‘the best ever.’ But wait until you try this dish.

In the tradition of our Best-Ever Chicken Salad, Best-Ever Tuna Salad, and Best-Ever Egg Salad, we’re thrilled to present what we feel is the best lobster salad in the world!

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

HOW TO MAKE THE BEST-EVER LOBSTER SALAD

The best thing about this salad is how delicious it is. That’s a no brainer.

But the next best thing about how amazing this lobster salad is how easy it is to prepare!

PREPARING YOUR LOBSTER

There are many ways to get wonderful lobster meat for this salad.

You can steam a whole, live lobster. Or, you can steam lobster tails from your local fish market.

EXPERT TIP: Or, you can do what we love to do, order 1 lb. of fresh lobster meat (knuckles, claws, and tail meat) from www.LobsterAnywhere.com. They deliver to your doorstep lobster caught fresh right off the shore of the great state of Maine, U.S. Some of the best lobster in the world! And in most cases, you get it overnight!

To prepare the cucumbers, we like to peel only a few strips for an attractive presentation.

Slice the cucumber down the middle, lengthwise, and then use a small spoon to remove the seeds.

Cut it up to your desired size. We like smaller chunks because we don’t want the cucumber to upstage the lobster meat, but that’s a matter of taste.

A CITRUS VINAIGRETTE IS THE PERFECT DRESSING

Citrus, such a lemon, is the perfect match against the succulent lobster meat, cucumber, and herbs.

Mix together the zest and juice from one lemon with a finely chopped shallot or small onion.

EXPERT TIP: We love to add a little more acid to the vinaigrette by mixing in 1 tablespoon of Champagne vinegar. If you don’t have access to Champagne vinegar, you could certainly use white wine vinegar, Sherry vinegar, or even apple cider vinegar. Add the extra-virgin olive oil slowly and whisk continuously to help emulsify the vinaigrette.

Fresh dill bring a brightness to the lobster salad that is just wonderful.

Briny, slightly salty capers are a perfect match to the lobster meat and dill.

So delicious!

THE FINAL TOUCH

Now, it’s time to add the vinaigrette to the salad.

Simply pour it all over the lobster and cucumbers, and then gently mix until fully coated.

EXPERT TIP: The vinaigrette and can be made up to 1 day in advance. Store in a jar, or container, with a tight-fitting lid, and then shake vigorously before adding to the salad. We do recommend allowing the dressed salad to chill for about 30 minutes before serving to allow the flavors to complete meld.

This salad is perfect for serving at a brunch, baby/wedding shower, but also as a starter to a wonderful backyard BBQ. Or, a lovely salad for 2 on a Sunday afternoon at home.

You can place the salad in a serving bowl and let folks dish out their own portion, or do what we love, and place a mound of the salad on pieces of bibb, or butter lettuce.

No matter how you serve it, people will do nothing but rave.

HOW TO SERVER BEST-EVER LOBSTER SALAD

This salad is so beautiful and undoubtedly has a certain sophisticated appeal. It’s approachable, not pretentious, yet still feels….well, fancy.

We encourage you to pull out your best dinnerware when serving this glorious salad.

Our favorite platter and serving plates that we own are hand-crafted in Portugal by Juliska that we received from the amazing The Table at Latona’s. Be sure to look at their GORGEOUS products. We love supporting small businesses, and this one is absolutely in a league of their own.

If you love fresh lobster, and you love a fresh, vibrant salad, then this is the perfect recipe for you.

Start with quality lobster meat, and the rest is as easy as can be. By the way, if you love this lobster salad, you’ll flip for our recipe for Lobster Tails! To die for!

But in the meantime, talk about a show-stopper of a dish!

Ready to make the absolutely best-ever lobster salad 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!

A close-up view of a lobster salad with cucumbers on a green leaf of lettuce on a decorative plate.

Print Recipe

5 from 1 vote

Best-Ever Lobster Salad

This lobster salad is so fresh and vibrant it truly is the best ever. You can go with freshly steamed lobster or even frozen lobster tails to make this salad. We like to order lobster meat from LobsterAnywhere.com

Prep Time15

Chill time30

Total Time45

Course: Appetizer or Salad

Cuisine: American

Servings:

Calories: 135kcal

Author: Kris Longwell

Ingredients

1 lb lobster meat cooked and roughly chopped
1 large cucumber seeded and roughly chopped
1 tablespoon lemon zest usually from 1 lemon
2 tablespoon lemon juice usually from 1 lemon
1 tablespoon Champagne vinegar
1 shallot finely chopped
1 teaspoon Kosher salt
½ teaspoon black pepper freshly ground
⅓ cup extra-virgin olive oil
2 tablespoon dill fresh
¼ cup capers drained
1 head butter lettuce for serving

Instructions

Place the cooked, chopped lobster and prepared cucumber in a large bowl.
In a small bowl, whisk together the lemon zest, lemon juice, vinegar, shallots, salt, and pepper.
In a slow, steady stream, pour the olive oil into the lemon mixture, whisking constantly to fully incorporate.
Mix the dill and capers into the vinaigrette.
Pour the vinaigrette over the lobster and cucumbers and mix gently with a large wooden spoon until fully coated.
Cover with plastic wrap and place in the refrigerator for 30 minutes, or for up to 2 hours.
Remove cover, and gently stir the salad. Serve as is, or over small butter lettuce leaves.

Video

Notes

Substitutes for Champagne vinegar are: white wine vinegar, Sherry vinegar, or apple cider vinegar.

The vinaigrette can be made up to 1 day in advance. Shake the jar vigorously to re-emulsify the dressing.

When serving this salad in a bowl, especially if serving outside, we recommend placing the bowl in a larger bowl filled with ice.

This salad is best served within a couple of hours of preparing, but is still extremely delicious the following day.

The salad will keep for up to 1 week in the refrigerator and freezes well for up to 1 month.

Nutrition

Crosshatch Sweet Potato Chips

May 19, 2020 by Kris Longwell 2 Comments

We just love dishes that are spectacular in their simplicity. Let the ingredients shine!

This appetizer or side dish is no exception. The chips are light and airy, but so amazingly delicious. A quick fry and a sprinkle of sea salt are all that’s needed. They can be deep-fried, baked, or cooked in your air fryer! They are wonderful served with our Kickin’ Remoulade Sauce!

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

HOW TO MAKE CROSSHATCH SWEET POTATO CHIPS

The preparation for these chips really couldn’t be easier.

We use our mandolin to get the beautiful crosshatch pattern, but also very thinly sliced sweet potato slices will work just fine, too.

HOW TO MAKE THE CROSSHATCH PATTERN

On most mandolins, there will be a crosshatch symbol on the dial on the side of the tool.

Turn the dial to the crosshatch symbol and then carefully remove the blade in the middle of the mandolin.

Now, insert it back in with the blade with the ridges is facing up. (See photo for reference).

Take one of your peeled sweet potatoes, and slice one end off so you have a flat, smooth edge.

Now, carefully slide the potato, cut-side down, across the blade. You can discard the first cut. You’ve now begun the crosshatch process.

Simply turn the potato to a 45° angle and slide it across the blade again. Take a look! You’ve just made your first crosshatch chip!

EXPERT TIP: It is important to handle the slice of the chips very carefully. Don’t rush and try and keep the edge of the potato flat and smooth. We recommend cutting the opposite end of the potato off as well. This will allow you to easily attach the safety guard to the end of the potato as you continue cutting, getting closer and closer to the end of the potato.

PREPARING THE SWEET POTATOES FOR A QUICK FRY

We find that 3 large sweet potatoes give you a nice large serving of crosshatch sweet potato fries.

This recipe will comfortably feed 4 to 6 people as an appetizer or a side dish.

Soaking the cut sweet potatoes is an important step to ensure crispy, perfectly cooked chips.

Soak the cut spuds in a large bowl of water for a minimum of 30 minutes. You can actually soak them overnight, and they’ll be just fine.

EXPERT TIP: If you prefer to bake the sweet potato chips, then you can skip soaking them. Simply brush them with a little olive oil all over, and then bake at 350° F for about 2 hours, moving them around on the pan every now and then. If you want to air fry your chips, we do recommend soaking them for 15 to 20 minutes, then dry them off, toss (or spray) them in oil, and then air-fry for 15 minutes at 350°F.

Baking and air-frying these chips are absolutely wonderful, and of course, a little more healthy.

But these chips are so thin, they really only get a quick fry in the oil if you deep fry them.

EXPERT TIP: You don’t want your oil too hot or they will burn. If your oil is not hot enough, they’ll cook longer and could absorb more oil than is desired and be a little mushy. We find that 1 minute to 2 minutes in 350°F hot oil delivers perfectly golden chips.

HOW TO SERVE CROSSHATCH SWEET POTATO CHIPS

These babies are honestly so delicious by themselves, that a nice sprinkling of coarse sea salt is often all that’s needed.

We got the inspiration to make these when we ordered something similar at a gastropub in Omaha, Nebraska.

They work wonderfully as an appetizer or a side dish to a killer-good burger such as our Mushroom-Swiss Burger!

But, you know us, we love a good sauce.

A good dipping sauce is a perfect accompaniment for these crosshatch sweet potato fries.

Our Kickin’ Remoulade has just a touch of heat, which is the perfect match against the sweetness of the chips. Homemade Ranch is wonderful, too.

THE PERFECT APPETIZER AND SIDE DISH

Every time we serve these, we get rave reviews.

We often serve them for guests as an appetizer or a side dish for a BBQ, but they’re so easy, we love to whip up a batch for an afternoon snack.

As the Loon says, “You definitely can’t eat just one of these chips! They are insanely good! And with the sauce? Forget about it!”

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

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

A large baking dish filled with cross hatch sweet potato chips with a small glass jar of spicy remoulade nestled into the chips.

Print Recipe

5 from 1 vote

Crosshatch Sweet Potato Chips

These Crosshatch Sweet Potato Chips are to die for. The sweet potato flavor is so good. All you need is a mandolin, set on the waffle fry setting, a bit of hot oil, and some sea salt...a good dipping sauce...and you'll be convinced you're at the coolest gastropub on the planet. Addictively delicious!!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer or Side Dish

Cuisine: American

Servings: people

Calories: 226kcal

Author: Kris Longwell

Equipment

A mandolin with waffle/crosshatch blade, or a sharp knife
Deep fryer, or heavy skillet with oil

Ingredients

vegetable oil for frying
3 large sweet potatoes or yams, peeled, with the ends cut off
1 tablespoon Sea salt coarse, or to taste
Kickin' Remoulade Sauce optional, for dipping

Instructions

Turn your mandolin to the crosshatch (or waffle), setting. Make sure the blade is set with the crosshatch ridges (not the straight-edge blade) in the position to cut the potatoes.
Using the protective handle/cover, swipe the spud down the mandolin over the ridged blade. Discard the first slice.
Turn the potato 90°, and swipe down the mandolin again...you'll now have your first waffle fry. Repeat until all sweet potatoes are sliced.
Add the slices to a large bowl filled with water and allow to soak for at least 30 minutes, or up to 24 hours.
Meanwhile, heat the oil in a large skillet, or a deep fryer, to 350°F.
Drain the slices and dry them off well with a kitchen towel. Quickly fry in batches...only about 1 to 2 minutes per batch, or until fries are starting to turn a little brown.
Remove from oil and place on paper towels. Immediately sprinkle with sea salt.
Serve with your favorite dipping sauce, such as Kickin' Remoulade Sauce

Video

Notes

If you don't have a mandolin with a crosshatch blade, then you can use a sharp knife to carefully slice thin slices of the potatoes. The thicker the slice, the longer it will take for them to become crispy.

Click here to order the type of mandolin we use to make these chips.

To bake the chips: No need to soak the chips in water. Simply coat all over with olive oil and then bake at 350°F for 2 hours, moving them around on the baking dish every 30 minutes or so.

To air-fry the chips: Soak them for 30 minutes, dry them off, and then lightly spray them with oil. Air-fry on 350°F for 15 minutes.

The chips will get even crispier after they have rested a couple of minutes.

These crosshatch sweet potato chips are best served within an hour or two of frying them.

Nutrition

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

Lemon Meringue Pie

May 17, 2020 by Kris Longwell 2 Comments

This quite possibly could be the #1 quintessential American diner dessert.

The tart lemon filling meets the sweet billowy meringue with a delicious flaky crust that brings it all together. The dough can be made well in advance, and then the pie comes together quickly. Another classic American pie is our Southern Chess Pie, Apple Pie, and of course Blueberry Buttermilk Pie! Hooray for pie!

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

HOW TO MAKE HOMEMADE LEMON MERINGUE PIE

As mentioned, a key component to a classic Lemon Meringue Pie is the homemade crust.

Of course, you can purchase store-bought, but trust us, pie dough made from scratch is just incredible.

EXPERT TIP: Be sure to have all the ingredients measured out and ready to go before you start making the filling. Timing is important in getting the perfect filling, so you won’t have time to be running to the pantry to grab an ingredient once the cooking begins.

MAKING PIE CRUST FROM SCRATCH

Although it’s not 100% necessary, we like making two batches of my perfect pie dough.

Roll the dough out to 12-inches in diameter and then carefully transfer to your pie dish.

EXPERT TIP: We like to roll out the 2nd pie dough and take small scraps to bulk up the top portion of the crust. This helps to prevent shrinkage. Blind baking is necessary for this pie. Simply fill the pie with weights (such a parchment paper topped with dried beans) and then bake for 17 minutes. Remove the weights and puncture the base of the crust all over with a fork (this is called ‘docking’). Bake for another 10 minutes until lightly browned.

MAKING THE FILLING FOR LEMON MERINGUE PIE

Use a medium-sized saucepan and whisk to dissolve the corn starch into the water and lemon juice. Stir in the sugar.

Bring to a boil and let simmer for exactly 1 minute. The mixture will become very thick. Ladle of few dollops (one at a time) into a bowl with the egg yolks.

Now, add the tempered eggs back into the saucepan, bring to a simmer, and simmer for exactly 1 more minute. You should see big crater-like bubbles on the surface of the filling.

Stirring 2 tablespoons of unsalted butter and the zest from one lemon rounds out the amazing lemon curd filling.

Be sure to do this while the filling is still warm.

Now, it’s time to transfer the filling into the warm pie crust.

The filling will be thick, but still able to pour.

Once the pie is allowed to chill, the filling will set.

HOW TO MAKE PERFECT MERINGUE

Meringue is not hard to make at all. For a pie with a tall meringue topping, we go with 7 egg whites, but 4 will absolutely work, too.

Use a hand mixer, or your stand mixer fitted with the whisk attachment, or a hand mixer, and mix the whites with the cream of tartar until foamy.

Add in the sugar and mix on high until stiff peaks form, usually 2 to 3 minutes (with an electric mixer, it will take much longer with a non-electric hand mixer).

EXPERT TIP: Adding the meringue to the warm filling helps the meringue form a seal against the crust and limits the possibility of it pulling away from the sides. Use a small spatula or knife to press the meringue onto the sides of the crust.

To make pretty mountain top snowy peaks, simply take the back of a spoon, and press down gently on various places on the meringue, and then pull straight up.

To get that beautifully slightly browned top, we like to place the pie in a 375°F oven and bake for 10 minutes.

You could also place under the broiler for a short moment, but be very careful to not let the meringue burn! A kitchen torch does the trick, too.

STORING HOMEMADE LEMON MERINGUE PIE

You’ll need to allow the pie to chill, preferably in the refrigerator for 4 hours.

If the meringue pulls away at any time, you could easily whip up a little more meringue and fill in the gaps.

This pie is one that is comforting and always puts a smile on family and friends’ faces when you serve it to them.

Ready to make a pie that will rival any diner across America? Go for it!

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

A single slice of a lemon meringue pie on a white plate with the whole pie in the background.

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Lemon Meringue Pie

This is the most classic pie of them all. We like to make two crusts, using the second as scraps to help reinforce the top and prevent shrinkage, but that's not 100% necessary. Be sure to have everything measured out and ready to go before you start preparing the filling.

Prep Time1 20

Cook Time1

Chilling time4

Total Time6 20

Course: Dessert

Cuisine: American

Servings: people

Calories: 468kcal

Author: Kris Longwell

Equipment

Electric hand mixer, or stand mixer with whisk, or hand mixer

Ingredients

FOR THE CRUST (MAKE AHEAD)

Two perfect pie crusts

FOR THE FILLING

1⅓ cups water
¼ cup lemon juice fresh
5 tablespoon corn starch
1⅓ cups sugar
4 egg yolks Save the whites for the meringue
1 tablespoon lemon zest
2 tablespoon unsalted butter softened

FOR THE MERINGUE

4 eggs whites use up to 7 (with ½ teaspoon cream of tartar) for higher meringue
¼ teaspoon cream of tartar
⅔ cup sugar

Instructions

BLIND BAKE THE CRUST

Roll out your pie dough to a 12-inch diameter. Roll it up with your rolling pin and carefully place in a 9-inch pie dish. Use your fingers to press the dough along the sides of the dish. Optional (but recommended): Roll out the 2nd dough and use a pizza cutter to cut strips to place along the top of the dish. Pinch the dough together, and use your index finger, and your thumb and index finger from your other hand to crimp the edges.
Place in the refrigerator for a minimum of 30 minutes, or up to 3 hours. Preheat the oven to 400°F.
Remove from the fridge, and either add pie weights to the dough, or add parchment paper and fill with dried beans, rice, or even pennies. Bake for 17 minutes.
Remove from the oven and carefully remove the pie weights or the parchment with the beans in it. Use a fork to puncture holes all over the bottom of the pie crust. Place back in the oven and bake until lightly browned, another 10 minutes. Remove and set aside.

MAKE THE LEMON FILLING

Place the egg yolks into a small-medium bowl. Set aside.
In a medium-sized pan, add the water and lemon juice. Stir in the corn starch and whisk until fully dissolved. Stir in the sugar and whisk until dissolved.
Turn the heat to medium-high and whisk continuously until the mixture comes to a boil. Simmer for exactly 1 minutes, whisking constantly. The mixture will be thick.
Remove from the heat and ladle about ⅓ of the corn starch mixture into the egg yolks, whisking constantly (this is 'tempering' the eggs)
Add the tempered egg yolks back into the pan and place back on the stove over medium heat. Whisking often, bring to a simmer and cook for exactly 1 minute. You should see big crater-like bubbles appearing on the surface.
Remove from the heat and stir in the butter and lemon zest. Pour into the pie crust.

MAKE THE MERINGUE AND FINISH OFF THE PIE

Turn your oven to 375°F.
In a large bowl, whisk (preferably with an electric hand mixer) the egg whites with the cream of tartar until foamy. Add the sugar and keep mixing on high until stiff peaks form.
Transfer the meringue on top of the warm lemon filling and gently spread, covering the pie completely, using a small knife or spatula to press the meringue against the sides of the crust. Press the back of a spoon in various places across the meringue and gently lift up, creating little peaks.
Bake the pie for 10 minutes, just until the tops of the meringue are starting to brown. Keep an eye on it, and don't let it burn!
Chill the pie for 4 hours before serving.

Video

Notes

We recommend using the scraps of the 2nd pie dough to reinforce the top of the pie crust. This is a technique we picked up from www.sallysbakingaddiction.com, and we find it works very well. Freeze any leftover pie dough for your next pie! This isn't 100% necessary but does help to reduce shrinkage when blind baking. Do be careful, however, to not bulk up the top of the crust, too much, otherwise, it will be top-heavy when you slice it, and possibly break at the bottom of the piece when you serve it.

Be sure to have all of your ingredients measured out and ready to go before you start the filling. Timing is key here.

If the meringue pulls away from the crust while it's chilling, don't be upset. This is very common and happens frequently. If serving to guests, you could always make another small batch of meringue and fill in the open gaps just before serving. We do that often.

You will also likely see small beads of liquid that form on the top of the pie. This is called 'weeping', and honestly, there's really not much you can do about it. That's a result of temperature, altitude, and is almost unpreventable.

Finally, it's not uncommon for there to be some excess liquid when you cut the first slice out. If that occurs, simply soak it up with a paper towel. Again, this is not uncommon and will not be an issue with the taste and texture of the pie.

Of course, the pie will be delicious the following days after you prepare, but we do find it's best when served the day you make it. Keep leftovers chilled in the fridge for up to 1 week.

Nutrition

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

Shrimp Fra Diavolo

May 12, 2020 by Kris Longwell 22 Comments

This dish is classic Italian fare and we absolutely love it.

Fra Diavolo is Italian for “Brother Devil.” The sauce is called this because it does carry some heat, but you can easily pull back on the crushed red pepper to make it less devilish. And it comes together in about 30 minutes! So amazing and truly devilishly delicious!

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

How to Make Shrimp Fra Diavolo

The ingredients in this Seafood Fra Diavolo are simple and straightforward.

And don’t be worried about the anchovies and peperoncini, they add depth to the overall taste that really sets this dish apart.

BUILDING THE FLAVOR PROFILE

Be sure to get shrimp with the shells and tails still attached. Sauteeing the shrimp shells in olive oil infuses that wonderful shrimp taste into the sauce.

Drain your tomatoes through a colander into a bowl, crushing the tomatoes with your hands to release their juices. The liquid from the can and the tomatoes go into the shrimp stock and wine sauce. Strain the sauce into a bowl and set aside.

EXPERT TIP: Adding white wine will continue to deepen the flavor of the sauce. Go with a nice dry white, such as Sauvignon Blanc or Chardonnay. Be sure to stand back when pouring in the wine, as there is a chance it could flame. Cook until the wine is reduced, about 5 minutes.

Controlling the Spice Level

So, this Shrimp Fra Diavolo recipe is known for being a bit spicy. That being said, it’s really easy to control the heat.

A little later on, we’re going to add some chopped pepperoncini peppers with their brine. This will add a little heat to the dish, but not much.

EXPERT TIP: Here is a guide for controlling the heat in this dish:

Minimal spice: ½ to 1 teaspoon red pepper flakes
Medium spice: 2 teaspoons red pepper flakes
Spicy: 3 teaspoons red pepper flakes
Super spicy: 4 teaspoon red pepper flakes

After sauteeing the garlic and spices, next, go in the anchovies. They add depth of flavor to the dish but aren’t overpowering. The prepared sauce and finally the shrimp go into the pan to finish off the cooking process.

Finishing Off the Dish

We’re almost ready folks!

Once the shrimp is fully cooked and nice and pink (about 5 minutes of cooking), turn off the heat and add in the chopped pepperoncini (with brine) and the fresh parsley and basil.

EXPERT TIP: While the dish is simmering, bring a large pot of heavily salted water to a boil and cook your pasta until al dente. Long pasta is best for this dish. Linguine, fettucini, spaghetti, and angel hair are all excellent choices. Be sure not to overcook the pasta and drain it well before transferring to your serving dish.

This dish is truly as impressive in presentation as it is in taste.

If you love this dish, you would also love our Succulent Shrimp Scampi. It is the bomb (and spicy at all).

Learn more about the origins of this recipe and other popular dishes here!

Will Feed a Hungry Family

This dish is filling and easily feeds a family of 4 to 6.

Serve it with a nice green salad and a crusty loaf of Italian bread.

We love to finish the dish off with a little drizzle of good-quality olive oil.

This dish is best served right off the stove.

You can make the sauce, before adding in the shrimp, up to 1 day in advance.

EXPERT TIP: We love going with large shrimp for this dish. We recommend extra large, or jumbo, or extra jumbo. Remember, you want to get shrimp with shells and tails still left on!

Folks, this without a doubt is one of our all-time favorite pasta dishes.

It’s easy. It’s adaptable. And it’s festive.

And more than anything, it’s incredibly delicious.

Ready to make a devilishly yummy pasta dish? Go for it!

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

A large festive pasta bowl filled with shrimp fra diavolo with sliced Italian bread next to it and a glass of white wine.

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5 from 8 votes

Shrimp Fra Diavolo

Shrimp Fra Diavolo is classic Italian cuisine. The dish is known for being spicy, but it's easy to control how much heat you add to the dish (see Notes). And it comes together in about 45 minutes or less!

Prep Time15

Cook Time25

Total Time40

Course: Entree / Pasta

Cuisine: Italian

Servings: people

Calories: 542kcal

Author: Kris Longwell

Equipment

A large skillet/saucepan and a colander.

Ingredients

1 lb pasta linguine, spaghetti, fettuccini, angel hair
1½ lbs shrimp extra large, peeled and deveined, shells reserved
2 teaspoon Kosher salt divided
1 28 oz. can whole tomatoes San Marzano are best
3 tablespoon olive oil divided
1 cup white wine dry
6 cloves garlic minced
2 teaspoon red pepper flakes 1 for minimal heat, 3 for spicy
1 teaspoon oregano dried
2 anchovy fillets chopped
½ teaspoon black pepper freshly ground
¼ cup basil fresh, chopped
¼ cup parsley fresh, chopped
4 pepperoncini peppers pickled, stemmed and seeded, chopped
2 teaspoon pepperoncini peppers brine from the bottle
2 tablespoon extra-virgin olive oil

Instructions

Bring a pot of heavily salted water to a boil. Add the pasta and cook until al dente, following packaging instructions.
Sprinkle salt and pepper all over the shrimp and set aside.
Pour tomatoes into a colander set over a large bowl. Squeeze the tomatoes with your hands to break them apart and release their juice. Transfer the drained tomatoes to a small bowl. Set the reserved juice aside.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they start to slightly brown, about 4 minutes.
Carefully add the wine and bring to a boil. Reduce heat to medium and simmer until liquid has reduced somewhat, about 3 to 4 minutes.
Add reserved tomato juice and simmer for 5 minutes.
Pour contents of the skillet into a colander set over a large bowl and press on the shells with the back of a wooden spoon. Discard shells and set the bowl with the tomato/shrimp stock sauce to the side.
Wipe out the skillet with paper towels. Heat remaining 2 tablespoons of oil in the skillet.
Add garlic, pepper flakes, and oregano over medium heat, stirring occasionally, for 2 minutes. Add anchovies and cook, stirring frequently, for 1 minute more.
Add reserved tomato juice mixture and bring to a simmer. Add in the tomatoes and simmer for another 5 minutes, until the sauce has thickened a little further. Stir in 1 teaspoon of salt and ½ teaspoon black pepper.
Add shrimp to skillet and simmer gently, stirring frequently, until they are pink, curled, and cooked through, about 5 minutes.
Remove pan from heat. Stir in basil, parsley, chopped pepperoncini, and brine.
Drain pasta and transfer to a serving bowl. Pour sauce over the top and drizzle with olive oil and garnish with extra parsley, if desired. Serve immediately.

Video

Notes

We love using large shrimp for this dish. Extra Large, Jumbo, or Extra Jumbo are all excellent choices. If frozen, place the shrimp in a colander and run cool water over them until they are thawed, usually about 5 to 8 minutes. Be sure to keep the shells and tails!

Spice levels: ½ teaspoon red pepper flakes for low heat, 1 teaspoon for medium-low, 2 teaspoon for medium heat, 3 teaspoon for extra spicy, 4 teaspoon for super hot.

The anchovies do add a depth of flavor but aren't overpowering at all.

Pepperoncini peppers can be found in the condiments aisle of most well-stocked supermarkets, usually near the pickles and olives. Hot banana pepper rings can be used in place of pepperoncini peppers, too.

While you are prepping the ingredients for the dish, get your salted pasta water going. Once you start sautéing the garlic, stick the pasta in. Don't over-cook! Drain completely before transferring to the serving dish.

The sauce, up to adding the shrimp, can be made up to 1 day in advance.

The finished sauce (without pasta) can be frozen for up to 2 months.

Nutrition

POST UPDATE: This recipe was originally published in October 2017, but was updated with improved tweaks to the recipe with new tips, photography, and a fabulous new video in May 2002!

Cheese Soufflé with Asparagus

May 9, 2020 by Kris Longwell 3 Comments

A Soufflé is a classic French dish that is not as difficult to make as you might think. You can serve this in a larger soufflé dish or individual ramekins. It’s perfect for brunch, served with our Roasted Tomato and Basil Soup and a green salad with homemade balsamic vinaigrette. Get ready to impress!

A fully cooked cheese soufflé with cheese in a white dish surrounded by a white linen napkin.

🍶 The Ingredients

The ingredients for cheese soufflé with asparagus may be simple, yet they blend to create a light, airy dish that showcases the elegance of French culinary mastery. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients on a white background for cheese soufflé with asparagus including asparagus, eggs, cheese, butter, flour, milk, chives, and seasonings.

🥦 Substitutions and Variations

Vegetables – The sky is the limit. You can easily substitute any type of veggie or use a combination of them. Roasting the vegetables softens them and deepens the flavor. Roasted (and chopped) broccoli and cauliflower are wonderful in this dish. Tomatoes and mushrooms are also amazing. Mix it up!
Cheese – Gruyeré is traditional and our favorite. But, you can also go with grated Fontina, Gouda, Swiss, Emmental, or white cheddar. Any melting cheese will work!
Flavor enhancers – The addition of chives gives a subtle depth of onion to the soufflé, but not overpowering. You could also include fresh herbs such as thyme, rosemary, basil, or sage. If using dried, only go with a total of 1 tablespoon.

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

👩🏼‍🍳 How To Make Cheese Soufflé with Asparagus

Small pieces of cut asparagus that has been roasted on a small roasting pan and seasoned with salt and pepper.

Step 1: Toss the asparagus with oil, salt, and pepper and bake for 10 minutes.

A person dumping Parmesan cheese from a small glass bowl into a large white bowl that has been greased with softened butter.

Step 2: Grease the dish with butter and sprinkle Parmesan cheese all over it.

A person pouring milk from a small milk bottle into a silver saucepan with a roux in the bottom of it.

Step 3: Make a roux in a saucepan and whisk in warm milk.

A person dumping an egg yolk from a small white bowl into a saucepan filled with the dough for a cheese soufflé with chives.

Step 4: Once thickened, stir in cheese, Dijon, chives, salt, pepper, and the eggs (1 at a time).

A person holding up a hand-held electric mixer over a bowl of egg whites that have been beaten into soft peaks.

Step 5: Beat the egg whites in a bowl until soft peaks form.

A person using a wooden spatula to fold fluffy egg whites into a soufflé batter in a glass bowl.

Step 6: Gently fold the egg white into the yolk/cheese mixture.

Expert Tips

We recommend using an electric hand mixer and a metal bowl to beat the egg whites into soft peaks. You want to stop as soon as you can lift the mixers out of the whites and small peaks form. Don’t overmix or the whites will become glossy, which impedes the dramatic rise in the dish.

Gently fold about ⅓ of the whites into the egg mixture. Again, be careful not to overmix. It’s better to have a few streaks of egg whites in the mixture than to completely knock the air out of the whites.

🔥 How to Bake a Soufflé

Roasted pieces of asparagus being dumped from a bowl into a soufflé dish that has been greased with butter and dusted with grated Parmesan cheese.

Step 7: Place the prepared asparagus at the bottom of the soufflé dish.

Soufflé batter being transferred from a glass bowl into a white circular baking dish that has roasted asparagus in the bottom of it.

Step 8: Add the egg mixture and smooth the top with a spatula.

A fully baked cheese soufflé with a browned surface sitting on a blue hot pad on a circular woven place mat.

Step 9: Bake for exactly 27 minutes (no peeking!).

A spoon holding a spoonful of cheese soufflé with asparagus over a baking dish filled with the same.

Step 10: Serve at once!

Expert Tip

We use our 1.5-quart soufflé dish for this recipe. But you can also do these in individual ramekins. We find that ramekins that are 3 to 4 inches in diameter and are 2 to 3 inches tall work best. They often produce a higher rise than the larger single dish.

🙋🏽‍♂️ Frequently Asked Questions

What type of cheese is best for a cheese soufflé with asparagus?

A blend of cheeses such as Gruyère and Parmesan is ideal for a cheese soufflé, as they provide rich flavor and a creamy texture, but you can also experiment with other cheeses like cheddar or goat cheese.

Can I prepare the soufflé mixture in advance?

While it’s best to bake cheese soufflés immediately after mixing to achieve the perfect rise, you can prepare the cheese sauce and roast the asparagus ahead of time, then combine and bake them just before serving.

What can I serve with cheese soufflé and asparagus?

Cheese soufflé with asparagus pairs beautifully with a light spinach salad, crusty bread, or a glass of crisp white wine, making for a delightful and elegant meal.

A partially eaten cheese soufflé with asparagus on a white dinner plate with a fork nearby.

🌞 Other Classic Brunch Recipes

Ready to impress everyone with this classic French masterpiece? Go for it!

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

Print Recipe

5 from 1 vote

Cheese Soufflé with Asparagus

Be sure to beat the egg white just until soft peaks form. Don't over-beat them so they become glossy. Then gently fold them into the egg mixture. This will give you the dramatic soufflé that will truly impress your guests.

Prep Time15

Cook Time37

Total Time52

Course: Brunch, lunch

Cuisine: French

Servings:

Calories: 419kcal

Author: Kris Longwell

Equipment

1 large soufflé dish (1 ½ qt or 1.4 liters), or 4 small/medium ramekins
Hand mixer or stand mixer fitted with the whisk attachment

Ingredients

½ lb asparagus ends trimmed, peeled, and cut into 1-inch pieces
1 tablespoon olive oil
1½ teaspoon Kosher salt
1 teaspoon black pepper freshly ground
3 tablespoon Parmesan cheese grated
3 tablespoon unsalted butter plus more for greasing the dish
⅓ cup flour
1 cup whole milk warmed
1 cup Gruyere cheese grated
1 teaspoon Dijon mustard
3 tablespoon chives finely chopped
1 teaspoon Dijon mustard
4 large eggs separated

Instructions

Preheat oven to 400°F.
Toss the asparagus pieces in the oil and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
Place the asparagus on a baking sheet and roast in the oven for 10 minutes. Set aside.
Liberally grease the soufflé dish (or ramekins) with butter. Sprinkle the Parmesan cheese all over the insides and bottom of the dish. It's okay if there is excess in the bottom of the dish.
In a medium saucepan, heat the butter over medium-low heat. Add the flour and whisk to fully incorporate. Cook for 1 to 2 minutes. Don't let it begin to brown.
Slowly whisk in the warmed milk, and bring to a simmer, or boil. Continue whisking and cooking until very thick, about 3 to 5 minutes.
Remove from heat and mix in the cheese, Dijon, chives, ½ teaspoon salt, and ¼ teaspoon of black pepper.
Gently stir in the egg yolks one at a time. Making sure they are fully incorporated before adding the next yolk.
In a large bowl (metal or glass), add the egg whites with a pinch of salt. Use a hand mixer on high to beat them until soft peaks just form. Don't over-beat them!
Add about ⅓ of the egg whites to the yolks/cheese mixture and gently fold them with a wooden spoon or whisk. Add the remaining whites and fold together until just combined. Don't overwork the mixture (it's okay if some white streaks are visible).
Transfer the asparagus into the bottom of the dish and then pour in the egg mixture, using a spatula to gently smooth the top.
Place the dish in the oven (400°F) and bake for 27 minutes.
Remove from oven and serve immediately.

Video

Notes

We use a soufflé dish that is about 6½ inches wide and about 3 inches tall. You can also use individual ramekins, no smaller than 2 inches wide (up to 4 inches wide) or 1½ inches deep.

The asparagus can be roasted up to several hours in advance. We don’t recommend doing any of the other steps in advance.

Gruyere cheese is our favorite, but shredded Swiss, white cheddar, or fontina are all great choices. Or a combination of them! You’ll need 1 cup of cheese, plus the grated Parmesan for sprinkling on the greased dish.

IMPORTANT: Don’t open the oven door to peek before 25 minutes! If at 25 minutes, you feel it is browning too much on top, gently cover with a piece of foil.

It is normal for the soufflé to deflate somewhat after it is served. Don’t worry, it’s still just as delicious!

Nutrition